Updated - see below for new picture!
I added this second Easter page after I stumbled upon these cute pictures of Jonah around Easter time...he's picking up Easter eggs and chicks and he just looks so cute. I couldn't resist!
My thoughts and my ideas~silly as they might be sewn together in "My Patchwork Quilt"
De-Baum CookiesLet's all sit down to dunk a few of these yummy cookies and toast my Daddy. Enjoy!
yields about 3 dozen cookies
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, at room temp.
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
2 tsp. almond extract (I had none so I used vanilla)
3 cups rolled oats
1 cup flaked coconut (for one dozen I chose not to put the coconut in, for my husband who doesn't like it!)
1 cup almonds, chopped fine (I omitted this)
1/2 cup golden raisins (I omitted these as well...didn't have any!)
1 1/2 cups of chocolate chips
Preheat the oven to 350 degrees F. Use a silpat or parchment paper to drop the cookies on, otherwise lightly grease your baking sheet. Combine the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and two sugars. Beat in the eggs one at a time, beating vigorously after each addition. Beat in the almond (vanilla) extract. Gradually blend in the dry ingredients. Fold in the oats, coconut, almonds, raisins, and chocolate chips. Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking sheets. Bake for 8-12 minutes, or until lightly colored. Transfer to wire racks to cool.
Red Snapper
2 Red Snapper fillets
Olive Oil
Salt and Pepper
2 Limes sliced
A handful or two of small cherry tomatoes, sliced
A quarter or half of an onion sliced
A handful of cilantro
5 cloves of garlic
Preheat oven to 400 degrees F. Zest one lime to save for later. Add some olive oil to a glass pan. Season the fish with salt and pepper then place inside pan. On top of the fish add the slices of limes, then the tomatoes, and onions. Gently cut up the cilantro and scatter over the fish. Smash - but do not cut any further - the cloves of garlic and scatter around the fish. Go over the entire dish with another round of olive oil, then salt and pepper to season. Take the reserved lime zest and sprinkle that on top. Bake in the oven for about 20-25minutes, or until cooked.
Braised Hoisin Beer Short Ribs
3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
3 Tablespoons vegetable oil
10-12 garlic cloves smashed
1-inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces good ale (we recommend Guinness)
3 Tablespoons rice wine vinegar
1 cup hoisin sauce
Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lit (Dutch oven) over high heat. Sear, and brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
Return the pot to the stove, lower the hear to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
Preheat oven to 300 degrees F.
Pour hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered for 30 minutes.
Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with mashed potatoes and vegetables.