Germerican Christmas as in Merry Christmas, Frohes Fest & Food Traditions...

This year we celebrated another Germerican Christmas;  German, our own, and some American traditions are combined and make our Germerican Christmas.  -  I am not a traditionalist,  but this time of year I turn into one.  Yes. it basically starts in with Laternenparade for St. Martin's Day,  the next thing is the advent's wreath,  on December 1st, both girls get a advent's calendar each and St. Nikolaus visits December 6th every year.  Then of course there are the movies we watch.  Elf, Grinch, Lampoon's Family Vacation, Peanut Christmas, Christmas Story, not to forget Love Actually must all be watched before Christmas, the Elf starts visiting, cookies are baked and the rest of the family insists on a tree.  It is not that I do not want a tree but putting it up in early December?  When I grew up my parents decorated the tree and it was not revealed until Christmas Eve when not only saw the tree for the very first time but also the presents.  It was magical…such anticipation; now we get a tree and decorate it together plus we each pick out a new ornament at Santaland each year…

Presents…well, yes there are presents and we hang stockings by our chimney for each person celebrating.  In Germany the Christkind visits and brings present on Christmas Eve; so yes, our girlies are quite spoiled as it just also happens to visit our house after dinner and leaves a few presents.  Santa of course visits at night and we do follow him along on the Norad tracker it's so much fun. Christmas Day is a lazy one, spent unwrapping, trying on, playing and/or reading presents plus it has to involve a long family walk up  Mt.Tabor

Food - yes, there is food; the first few years after Alena was born was quite a steep learning curve as to how to modify recipes, knowing "safe foods" etc.  In the meantime reading labels, knowing which foods are safe, how to modify is second nature and at home no big deal. So what do we eat on Christmas?  Keeping with  German tradition Christmas Eve dinner is simple and it's Fleischkäse (thank you for a great German butcher in Portland) and Potato Salad. For Christmas Day we used to make a goose, potato dumplings, red cabbage but since neither of the girls really like it we have switched it up.  This year was the second in a row that we had Rouladen with Spätzle {scroll all the way down for recipe} served with oven roasted carrots, and red cabbage.  I have to admit that this year I got a jar of Hengstenberg Apfel Rotkraut {red cabbage with apple} and just heated it up; I may just stick to that tradition.

Vanilla Cut-Out {Ausstecherle} & Linzer Cookies {#dairyfree #recipe} plus Winter break fun

Are you ready for the big day? One more day to go and yes,  there is still time for another cookie recipe to be shared and another cookie to be baked.  This is one is super easy plus the dough makes not only super delicious, fun cut-outs, but also - if you want - more Linzer Cookies.  Plus they are easy, and oh so much fun to make with kids.

Yesterday was the first official day of winter break here in PDX; and I can honestly say that we spent it very leisurely.  I am in a holiday mode as in relaxing mode so not in the mood for doing anything along the lines of the zoo, or OMSI.  More like a leisurely walk up Mt. Tabor but - surprise surprise - neither of the girlies felt like walking up Mt. Tabor, not even the playground was enticing.  Dang, and I thought it was such a fantastic idea.  Instead of my stellar idea we drove downtown, met Ron for lunch at Potbelly (the girls order their sandwich without cheese and it is "safe) and afterwards I took the girls to the Pittock Mansion.  Not sure what I was thinking as I still had hopes of taking a nice long walk and  the walk around the mansion was just not enough; however we peeked through windows to see the beautifully dressed rooms, and enjoyed the view.  Okay truth I enjoyed the truth and MiaRose kept saying "this is boring"….HA here you have the plain truth…she thought it was boring.  Yup - and I could not entice either of them to hike down one of the fantastic trails.  Our next stop - the Rose Garden playground; still fun for both girls and then I saw it.  Yes the trail leading up to the Rose Garden and formed my "evil" plan…The girls played for a while and when they were ready to leave showed them the trail.  Oh yes, it worked like a charm - Alena loves walking but MiaRose is not always a fan…but it worked.  Yup,  we took the trail to the Rose Garden and had fun even MiaRose….

Back home it was time to make our cookies to finish up the first day of winter break.  This is my Mom's recipe the only change is that instead of butter we are using vegan butter to make it dairy free.

Vanilla Sugar Cookie Dough

• 1 stick Earth Balance (or other vegan margarine)
• 1 C sugar
• 2 eggs
• 1 vanilla bean scraped out (or 1 tsp vanilla extract)
• 3 C flour
• 2 tsp baking powder

1. Cream together margarine, with eggs, sugar and vanilla until well combined
2. In a separate bowl combine flour with baking powder
3. Slowly add flour to the margarine until everything comes together into a dough
4. Divide dough into two parts and wrap each into plastic wrap.  Place in the fridge for at least 1 hour.

To make the  cut-outs

• Vanilla Sugar Cookie Dough 
• 1 egg yolk plus 1 tsp of water mixed
• sprinkles
• your favorite cut-out shapes

*** prehet oven to 375 F - line baking sheet with parchment paper ***

1. Roll out the dough
2. Cut out cookies and place them on the prepared baking sheet
3. Brush egg yolk over each cookie; decorate them with sprinkles
4. Bake for 8-10 minutes

The Linzer Cookies almost as easy - the only added step is to fill them

Linzer  Vanilla Cookies

• Vanilla Sugar Cookie Dough
• 3 Tb your favorite jam - couple of drops of water
• 1 Tb powered sugar for garnish

*** Preheat oven to 375 F - Line baking sheet with parchment paper ***

1. Roll out half of the dough and using a Linzer cookie cutter - leaving out the insert - cut out the bottom rounds.  Place on a baking sheet and bake for about 8 - 10 minutes
2. While the bottoms are baking cut out the tops by placing the cut-outs inside of the Linzer cookie cutter. Bake tops for about 8 - 10 minutes
3. While the bottom and tops cool down, stir jam together with a drop or two of water.  
4. When cookies are cooled down spread a layer of jam on the bottom cookie then place the top on it. 
5. Once all cookies are assembled sprinkle with powdered sugar.

Enjoy!

Hazelnut Chocolate Lebkuchen Squares {#dairyfree #recipe #cookie #gingerbread}

How was your weekend?  Ours was quite lovely filled with lots of baking, cooking and we may have never left the house on Saturday.  Heck, I may just come right out and admit that we actually never made it out of PJs on Saturday…ahm yes, maybe this is not something that should be admitted but it is true.  The girls and I spent the entire Saturday in our PJs baking, cooking, cutting stars for the window plus we watched National Lampoon's Christmas Vacation.  On Sunday we actually made it out of the door; never moved the car  (and yes, I am proud of that) and took a nice Solstice walk to Por Que No?and New Seasons Market.

One of the treats my assistant (MiaRose) and I made yesterday were these delicious little Hazelnut Chocolate Lebkuchen Squares.  They are delicious, maybe not pretty but super delicious...

Hazelnut Chocolate Lebkuchen Squares

• 1-3/4 stick Earth Balance (7/8 C) - (or your favorite vegan "butter")
• 1-2/3 C powdered sugar
• 2 eggs
• 2 Tb rum
• 3 oz dark chocolate
• 3 oz. shelled hazelnuts
• 2 C flour
• 1 tsp baking powder
• pinch salt
• 1 Tb Lebkuchen spice mix
• 1/2 tsp cinnamon

For glaze

• 3/4 C powdered sugar
• 3 Tb OJ
• Sprinkles

*** Preheat oven to 350 F - prepare a 8"x11" baking dish***

1. Cream Earth Balance together with powdered sugar until well combined
2. Add eggs, and rum and beat until everything comes together
3. In the meantime grind the chocolate and the hazelnuts
4. Add chocolate/hazelnut meal to the eggs/margarine mixtures and mix in well
5. In a separate bowl combine flour with baking powder, salt, and spices. Slowly add - 1/2 C at a time - the dry ingredients to the wet ingredients.  Do not over mix.
6. Pour dough into the prepared baking dish, smoothing out the top with a spatula.  Bake in preheated oven for about 35 - 40 minutes or until toothpick comes out clean.
7. Remove from oven and let it cool off.  Place Lebkuchen on a icing (cooling) rack
8. In a small bowl combine powdered sugar with OJ until it turns into a smooth paste.  Pour the glaze over the Lebkuchen and spread it with a baking brush.  Top with sprinkles.  Let glaze dry.
9. Once glaze is dry cut Lebkuchen into squares and place in cookie tin.

Enjoy!

Linzer Lebkuchen Cookies #dairyfree #recipe

I just realized that Christmas Eve is just four days away..yes,  hello earth to Bea where have I been all this time.  Only four short days away and there are still many more cookies that I want to make.  Thinking about Haselnussmakronen (hazelnut macaroons) Zimtsterne, plain Ausstecherle (cut outs) with the girls, coconut macaroons plus more Lebkuchen inspired cookies…Oh so little time but so many plans; let's see how many of these will make it out of the kitchen in time.  Good news is that today is a super dreary, rainy day here in Portland which makes it the perfect day for spending it in the kitchen baking with my girlies.

Today let me tell you about the Linzer Lebkuchen Cookies I made yesterday.  Remember the Lebkuchen cookie dough from earlier in the week?  You know, one dough makes at least two types of cookies…let me present you with part two  Linzer Lebkuchen Cookies - their name should be more like Linzer inspired Lebkuchen cookies since I filled them with cherry jam and not raspberry jam since cherry was in the house…Take a look - it seems like this girl (me) finally achieved a cookie that is pleasing to the eye. HA - finally a pretty looking cookie that is also absolutely delicious….

Linzer Lebkuchen Cookies

• 1/2 portion Lebkuchen cookie dough (or the entire recipe)
• 3 Tb your favorite jam - couple of drops of water
• 1 Tb powered sugar for garnish

*** Preheat oven to 375 F - Line baking sheet with parchment paper ***

1. Roll out half of the dough and using a Linzer cookie cutter - leaving out the insert - cut out the bottom rounds.  Place on a baking sheet and bake for about 10 minutes
2. While the bottoms are baking cut out the tops by placing the cut-outs inside of the Linzer cookie cutter. Bake tops for about 10 minutes
3. While the bottom and tops cool down, stir jam together with a drop or two of water.  
4. When cookies are cooled down spread a layer of jam on the bottom cookie then place the top on it. 
5. Once all cookies are assembled sprinkle with powdered sugar.

Lebkuchen-Marzipan Bites | one dough for two types of #dairyfree #cookies

My our house smells of Lebkuchen from treats made with my Lebkuchen spice mix - to me it is the scent of Christmas.  It seems that there is just not enough time between making everything and sharing it; so yes, once again I am behind.  I promise however no less than three different delicious Lebkuchen treats.

First let me share this super easy Lebkuchen spiced dough - this dough leads itself to endless versions of cookies from simple cut-outs to more elaborate versions.  One portion of the dough will yield either a lot of one type of cookie, or if you are like me two different versions.  Yes,  I am "talking" too much - the girlies always tell me that too - just get to the point Mom  Bea.  Okay, okay, okay I absolutely get the message.

Lebkuchen Spiced Cookie Dough

• 1 stick Earth Balance (or other vegan margarine)
• 2 eggs
• 1 C sugar
• 3 C flour
• 2 tsp Lebkuchen spice mix
• 2 tsp baking powder

1. Cream together margarine, with eggs, and sugar until well combined
2. In a separate bowl combine flour with Lebkuchen spice and baking powder
3. Slowly add flour to the margarine until it all comes together into a dough
4. Divide dough into two parts and wrap each into plastic wrap.  Place in the fridge for at least 1 hour.

Lebkuchen-Marzipan Bites

• 1/2 portion of Lebkuchen Spiced Cookie Dough
• app. 5oz Marzipan paste

*** Preheat oven to 375 - Line cookie sheet with parchment paper***

1. Roll out dough into three different long, flat pieces 
2. Cut three about 1" pieces of marzipan off and roll each into the same length as the dough.
3. Working one rolled out dough piece at a time, place marzipan roll into the dough then tightly roll the dough up around the Marzipan
4. Cut little angular about 1/2" big bites off and place pieces on the prepared cookie sheet
5. Bake for 8-10 minutes

Enjoy!

German Holiday Baking = Lebkuchen {Gingerbread} spice mix {#homemade}

The cookie baking frenzy has finally arrived at our little house in Portland and this year I wanted to make something different.  Yes,  there are old favorite - some are yet to be made - but I was really, really craving homemade Lebkuchen treats.  True, a sleeve of imported German Lebkuchen - dairy free even - can always be picked-up at Trader Joe's but there is nothing like homemade treats.  Right?!  I am sure you agree…

Now it's confession time so - I have never made Lebkuchen myself before plus the spice mix is not readily available at our local grocery stores.  Yes,  there is always the German store but it takes another trip and thus time out of my day.  So I searched and found the perfect recipe for a Lebkuchen spice mix…

Perfection friends - it smells like Christmas and takes me right back home, and oh, the treats you will be able to make with this delicious mix….

Lebkuchen Spice Mix

• 3 Tbs ground cinnamon
• 1 Tb ground cloves
• 1/8 tsp ground allspice
• 1/8 tsp ground coriander
• 1/8 tsp generous - ground cardamon
• 1/8 tsp generous - ground ginger
• Pinch of ground nutmeg

1. Combine all spices on a plate and mix up

2. Store Lebkuchen spice mix in a Mason jar

Chocolate Vanilla Swirl & Orange Almond Cookies #fbcookieswap {#dairyfree #vegan}

Are you ready for cookies?  I know everyone has been talking about cookies lately.  All types of cookies…and my family is quite happy that cookies are also in our house.  This is the time for all type of cookies and both girls reminded me that the cookie tins need to be refilled in a - not so - subtle reminder ;)  Yes,  they we have eaten our way through almost all the cookies  even so this year we had a extra treats because I participated in my first ever {yes absolutely true not just virtual but first ever} cookie swap.  As some of you may be able to appreciate a cookie swap is generally not something we can easily participate in because of our dietary restrictions….yes,  butter = milk ;);  this year is different as I am participating in the Great Food Blogger Cookie Swap . Bloggers from around the world participate and funds are raised for Cookies for Kids'Cancer plus one can matched up with other bloggers meeting specific dietary restriction i.e. dairy-free, vegan, etc.  Its is really wonderful….

We have received delicious vegan Sweet Potato Chocolate Chip Oat cookies from Jacks & Nick from over at Happy to be a Table of Two;  super rich and putting one in chocolate heaven Cookie Biscotti Sticks from Shannon of Killer Bunnies, Inc.; and last but not least perfectly spiced Chocolate Chai cookies from Emilie of Loose Leaf Vegan.  Thank you all!  Pictures…ahmmmm sorry friends,  the cookies are all gone and yes, I have not taken pictures.

This blogger could not decide on which cookie to make, so I sent two.  Vanilla Chocolate Swirl - Alena's all time favorite; and Orange Almond Cookies.  Both cookies are not only dairy free but also vegan plus super quick and easy.  Yay, right?!  Now are you ready for them…oh and before I forget the pictures of Alena's favorite cookie after they are baked are pretty much non-existend right now but will soon make another appearance on Instagram

Chocolate Vanilla Swirl aka Alena's all time favorite cookie

• 3/4 C Margarine {I use Earth Balance}, softened
• 1/3 C sugar
• 1 tsp vanilla
• pinch salt
• 1 Tb plain almond milk {or other milk}
• 2-1/4 C flour
• 3 Tb chocolate powder

1. Combine margarine, sugar, vanilla, pinch of salt, and milk until well combined.
2. Slowly add flour and combine until everything comes together into a dough
3. Divide dough in half; roll one part up into kitchen wrap and place in fridge
4. Add chocolate powder to the second part and well combined also roll it up into kitchen wrap.  
5. Let dough rest for about an hour in the fridge.
6. Preheat oven to 200 F - prepare baking sheet with parchment paper
7. On a kitchen board - combine pieces of the vanilla dough with the chocolate dough and roll up together.  Cut slices off the roll and place on prepared baking sheet.  
8. Bake for 8 - 10 minutes 

Orange Almond Cookies

• 3/4 C Margarine, softened
• 1-1/8 C powdered sugar
• 1 pinch salt
• grated peel of an untreated, organic orange
• 2-3 Tb orange juice
• 3 Tb Almond paste
• 3-1/8 C flour

1. Stir margarine until it has completely softened
2. Add powdered sugar as well as pinch of salt; stir until well combined.
3. Add orange peel, juice, together with Almond paste and stir until well combined
4. Stir in flour and combine into a dough
5. Combine dough into two parts, form into rolls, and wrap each roll into kitchen wrap.
6. Let dough rest in fridge for about an hour
7. Preheat oven to 325 F - prepare baking sheet with parchment paper
8. On a kitchen board cut slices off each roll and place on the prepared baking sheet.
9. Bake for about 12 minutes {depending on your oven} 

Christmas Muffins for Santa {#dairyfree}

The 2013 Christmas season will go down as the year of hardly any cookies.  Yes, it is true and I must confess.  There were four different batches of cookies this year and they are all gone.  Yup - and this year marks the year without Zimtsterne, Vanillekipferln or other of my usual standards.  For no particular reason but it just did not happen...however we do have a Christmas tree, we visited Santa, saw the beautiful tree downtown Portland

but still there is was a lack of Christmas spices filling the air. Now do not be sad for us, because we had the most delicious Christmas Muffins and Santa may just find those waiting for him by the chimney :)

Christmas Muffins
***Preheat oven to 325 and line 12 muffin cups

• 2 C flour
• 2/3 C sugar
• 2 Tb light brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 C whole Almond -> chopped in kitchen processor/chopper
• 1/2 C pecan pieces
• 1/3 C dried unsweetened cranberries
• 1 C Almond Milk {or your favorite "milk" beverage}
• 1 egg
• 1/4 C Canola Oil
• 1/4 semi-sweet chocolate chips {optional}

Note:  You will need to use two bowls.

1. In a large bowl combine the first seven ingredients (through cardamom} and mix it up thoroughly. Then add the chopped nuts as well as cranberries.
2. In another bowl mix the "milk" with the egg and oil.  Carefully mix it up.
3. Pour the liquid into the flour mix.  Stir it up quickly; be careful to not mix too much.
4. Next fold in the grated butternut squash until it is just incorporated into the dough.  
5. Using a spoon, fill the dough into the muffin tins until they are about 3/4 filled. If using, top the muffins with chocolate chips.
6. Bake for 35 minutes or until a toothpick comes out clean.

Moscato Orange Chicken with Olives for #SundaySupper

This week's #SundaySupper event is sponsored by Gallo Family Vineyards and I am super excited to participate in this awesome event not just because I love wine. :)   You will agree with me that the theme being Memorable Holiday Meals: Holiday Traditions and Recipes using wine in the recipe is fitting for the season. :) Oh yes this is perfect.  Let me tell you a little bit about the Gallo Family, whose passion it is to make great wine.  Did you know that Gallo Family Vineyards offers 16 different wines year-round, including Moscato, Hearty Burgundy, Pinot Grigio and more? To learn about all of the wines, please visit www.gallofamily.com and find out where to buy Gallo Family Wines through the Store Locator Tool:  http://ht.ly/rfeYJ.

Gallo Family Vineyards was founded 80 years ago by Ernest & Julio Gallo.  To this day Gallo Family Vineyards is proud to still be family owned, and today four generations of Gallos, as well as employees work at the vinery.

Now let me tell you a little about the Holiday Traditions in our house.  I love traditions you know, as in the traditions we as a family create for ourselves.  So in our family, we start the season off with a lantern walk for St. Martin's day in early November where the kids enjoy hot cider while the adults enjoy a mug of Glühwein.  After the Thanksgiving Holidays -  and two birthdays - St. Nikolaus visits our house and leaves some treats or sometimes coal in the shoes we leave outside for him {yes, he himself visits us every single year}.  As we get closer to Christmas the girls have been visiting friends living in an assisted care facility for children. To us it is important that our children learn that Christmas is not all about the presents but it is about thinking and helping those that are less fortunate than us.

This is another reason why I am so excited about working with Gallo Families.  Did you know that every day 8 million seniors in the U.S. face the threat of hunger? That's one in every six seniors. It is something the Gallo Family has recognized and they have partnered with Meals on Wheels Association of America to fight hunger with the Every Cork Counts™ campaign.  The campaign will run through December 31st, 2013. You may know that in my day job I am a frequent volunteer at a Senior Law Clinic here in Portland and I can tell you that many seniors rely on Meals on Wheels.  How do you help? Well let me tell you it is not only super easy, but also a ton of fun.  Visit http://EveryCorkCounts.com and you can either play a game {yes, I may have already played it a couple of times}; or uncork a bottle of Gallo Family Wine and mail the cork to the Gallo Family.  TThis is really, really awesome as the Gallo Family will donate $5 for every cork that is sent their way - up to $90,000.  Are you ready to participate? - Wait, wait, wait before you run out I have a coupon for you - get $2 off your  your fabulous bottle of Gallo Family Wine.  Open up your bottle share it with your friends and/or family then spread some more cheer by sending the cork to

Every Cork Counts
P.O. Box 3017
Grand Rapids, MN 55745-3017

All corks must be postmarked between now and Dec. 31, 2013, and received by January 15, 2014.

There is even more fun to because you can create your own family crest on the Gallo Family Crest Creator site.  It's super fun and yes, I have created our very own family crest already :)

Last, but not least be sure to like Gallo Family Vineyards on Facebook, follow on Twitter, Instagram, and YouTube.

Are you ready for some delicious, fabulous food now? Oh yes - you chicken cooked in wine oh so good. Take a look....

Moscato Orange Chicken with Olives

• 5 chicken legs
• 1/2 tsp pepper
• 2 tsp salt
• 1 orange
• 2 Tbs Canola Oil
• 1 Anchovy filet, minced
• 1 garlic clove, minced
• 2 C Gallo Family Vineyards Moscato
• 1/2 tsp lemon juice
• 3/4 C Manzanilla Olives

***Preheat oven to 375F ***

1. Season chicken with salt and pepper
2. Peel, and filet the orange.  You should have about 3/4 C filet {skin off} orange slices.  Reserve the peel, skin as well as excess juice
3. Heat oil in a large and high oven proof skillet {I use a cast iron skillet be sure that it will be large enough to fit the chicken}
4. Brown the chicken in batches {2 at a time}.  When each side is browned - about a couple of minutes each side - remove from the pan set aside and repeat with the remaining chicken.
5. Once all the chicken is browned, drain the oil out of the pan to discard when cold.
6. Return pan to the burner, add garlic together with the anchovy. Sauté for a couple of minutes, then squeeze the reserved orange skins, juice form the peels, as well as any excess juice from the orange into the pan.  Stir it up carefully and cook for a minute or so {it will sizzle}
7. Pour the wine into the pan, stirring the bottom of the pan to incorporate all browned bits and pieces. 
8. Add lemon juice, bring liquid to a boil and cook for a couple of minutes.
9. Return chicken to the pan; the liquid should cover about 3/4 or little more of the chicken.
10. Place chicken in the oven and bak for 45 minutes
11. After 45 minutes stir in the olives, together with the oranges and bake for another 15 minutes.

Serve on a bed of rice, or egg noodles and enjoy!!!

Check out the other delicacies made with Gallo Family Vine the other #SundaySupper contributors are bringing today

• Clementine, Whiskey & Wine Cocktail by Foxes Love Lemons
• Mandarin Spice Mulled Wine by girlichef
• Cabernet-Shallot Mushroom Cheeseburgers by The Weekend Gourmet
• Crock Pot Beef Bourguignon by The Dinner-Mom
• Easy Cranberry Bacon Stuffing by Momma's Meals
• Fettuccine with Italian Sausage and Mascarpone by The Foodie Army Wife
• Family Fondue by kimchi MOM
• Lemon White Wine Green Beans & Mushrooms by Cupcakes & Kale Chips
• Linguine with Spicy Red Clam Sauce by Supper for a Steal
• Baked Stuffed Pork Chops with Moscato Gravy by Webicurean
• Moscato Orange Chicken with Olives by The Not So Cheesy Kitchen
• Moscato Stone Crab Scampi by Family Foodie
• Mushroom Risotto by The Messy Baker
• Portabellas Stuffed with Cabernet Onions and Gorgonzola by The Wimpy Vegetarian
• Red Wine Risotto by Shockingly Delicious
• Short Ribs With Pasta by Magnolia Days
• Pomegranate White Wine Panna Cotta by Hezzi-D's Books and Cooks
• Fudgy Red Wine Brownies by That Skinny Chick Can Bake
• Red Wine Chocolate Cake by Alida's Kitchen
• Red Wine Velvet Cake by The Girl In The Little Red Kitchen

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclaimer: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Easy Pecan Cookies {#Vegan} & winter weather..

Yes,  this has been one crazy week here in Portland.  We had snow on Monday, well let me clarify that it was just a bit of a dusting of snow but enough to bring excitement to the kids.  If you do not live in Portland, you may not know that the slightest dusting of snow often will cause school to be cancelled but not this week.  On Tuesday morning it is icy and we get a 6 am call to let us know that school starts on time but on Wednesday it was foggy, icy and you know what?!  Yup school was cancelled.  Let me just say that my girls were not disappointed :)

Finally time to make some cookies aka Weihnachtsplätzchen in our house; yes, I am finally getting in the spirit...

These cookies are easy, delicious, and the dough is easily prepared ahead of time.

Easy Pecan Cookies

• 1-1/2 sticks Earth Balance at room temperature {or other vegan "butter"}
• 1/3 C sugar
• 1/2 tsp Vanilla
• 1 pinch of salt
• 1 Tbl Almond Milk {or other milk of your choice}
• 3/4 C Pecan, ground to a meal 
• 2 C flour
• 1/4 C Pecan pieces

1. Cream margarine until it is soft then add,
2. Sugar, Vanilla, Salt, and Almond Milk.  Process {I use a kitchen stand mixer} until it all comes together then add,
3. Pecan meal and work it into the dough,
4. Add flour and knead until the dough comes together.
5. Cut the dough into two pieces and roll each piece into a long roll.  Wrap each roll in plastic wrap and set into fridge to rest for at least 30 minutes.
6. When ready for baking preheat oven to 375 F
7. Prepare a cookie sheet with parchment paper. Slice about 1/4" cookies with a knife from the dough roll and place on cookie sheet.  Top each cookie with 1-2 Pecan pieces and push them down gently into the dough.
8. Bake for about 10 - 12 minutes but be sure to check on them after 8 minutes.

Enjoy - the girls sure did  :)

Pine Nut Cookies #Dairyfree #Eggfree

It is already on to the second week of advent and also time to bake more cookies for the family.  Today I we made Pine Nut Cookies.  This is a quick and easy recipe.  I prepared the dough in the morning, rolled it up to chill.  After school the girls cut and decorated them :)






I have been staying away from pine nuts and substituting walnuts this past year as the origin of them is sometimes questionable.  But when I saw them at Trader Joe's last week, I just could not pass the package up.  Ron will be quite happy because these are one of his favorite Christmas cookies.

Pine Nut Cookies
3/4 C vegan "butter" {I prefer Earth Balance sticks}
1/3 C sugar
1/2 tsp vanilla extract
1 pinch of salt
1 Tbl almond, soy, or hemp milk
3/4 C pine nuts and additional pine nuts reserved for decoration
2 C Flour

1. Grind pine nuts to a meal
2. Cream margarine in a mixer then slowly,
3. Add sugar, vanilla extract, pinch of salt, and "milk". Mix it well for 1-2 minutes; then
4. Add pine nut meal and mix it well for another minute or so.  Then,
5. Add flour and mix until a dough forms.
6. Separate dough into two or three parts.  Place each individually onto ceran wrap, before rolling each
    piece into a roll.
7. Place in fridge - and cool for at least an hour before baking
***Preheat oven to 375 F***
8. After dough is cooled - line cookie sheets with parchment paper and cut dough into individual rings  
   {medium to fine thickness}.  Decorate each cookie with reserved pine nuts
9. Bake for app. 10 minutes - they should be light golden; and cool them.
10. *Optional* Sprinkle powder sugar over the cooled off cookies

Place in cookie tin when they are completely cooled off {if they last that long}

Zimtsterne {Cinnamon Stars} #Dairyfree for #SundaySupper

I am so excited for this week's #SundaySupper as it is a virtual Cookie Exchange. This is pretty much - besides the occasional chocolate chip cookie - the only time of year I bake cookies and I really, really, really like it :)  The family enjoys it as well...I am bringing a traditional German cookie {or Weihnachtsbroetle as I call them} Zimtsterne. This is a different recipe from last year, and I think that this is the perfect one...nutty, spicy, with a hint of lemon, and just enough sweetness...The only thing is that they are not so beautiful, but trust me they are so good. Oh, and they are not only dairyfree, but also glutenfree. 

Zimtsterne {Cinnamon Stars}

Zimsterne {Cinnamon Stars} Dairyfree & Glutenfree

2-3/4 C whole Almonds {do not used blanched almonds}

3 Egg whites

1-1/2 C Sugar

1 tsp. lemon juice

grated rind of 1/2 of an untreated lemon

1 Tbl. Cinnamon

1 Pinch ground cloves

1. Grate almonds to a meal {I use my food chopper & process it in   
   a couple of batches}
2. Beat egg whites with a pinch of salt {it has to be very firm 
   test it with a knife and it is perfect if the cut is visible}
3. Slowly add sugar and beat carefully until the sugar is 
   dissolved, add lemon juice at the end
4. Add grated lemon rind, cinnamon, and ground cloves to the 
   almond meal. Carefully mix it all up, then
5. Reserve 4 Tbl of the egg whites and mix the rest carefully 
   under the almond/spice mixture to form a dough.
6. Sprinkle a little sugar on your working area before rolling
   out the dough {it will be quite sticky - you can also sprinkle
   some sugar on the top to roll it out a little easier}
7. Line cookie sheets with parchment paper and then using a star
   shaped cookie cutter cut out the individual stars.  Place
   them on the cookie sheets.
***Preheat oven to 360 F***
8. Brush each cookie with the reserved egg whites {step 5}
9. Bake for app. 10 - 12 minutes.

Cool them down before packing them in a cookie tin.  Enjoy!

Zimtsterne {Cinnamon Stars} 

Now, grab your cup of tea, or coffee and take a look at the other cookies the rest of the #SundaySupper Team is bringing to our Cookie Exchange.

The Sunday Supper Favorite Cookie Exchange Cookies:

• Turtle Thumbprint Cookies by Cravings of a Lunatic 
• #glutenfree Almond Oatmeal Raisin Cookies by Cooking Underwriter
• Old-Fashioned Oatmeal Cookies by The Foodie Army Wife
• M & M Cookies by Damn Delicious 
• Snowball Cookies by Small Wallet Big Appetite 
• Mocha Thumbprint Cookies by The Meltaways
• Cardamom-Walnut Cookies by Home Cooking Memories 
• Polish Chrusciki (Bow Ties) by Comfy Cuisine 
• Cherry Blossom Cookies by Flour on my Face
• Rosettes by That Skinny Chick Can Bake 
• Millionaire’s Shortbread by Gotta Get Baked 
• Double-the-Mint Chocolate Kiss Cookies by The Weekend Gourmet 
• Whole Wheat Cereal Cookies by Cindy’s Recipes and Writings 
• Chocolate Dipped Potato Chip Shortbread Cookies by The Girl in the Little Red Kitchen 
• Scories De Vulcan | Lava Stones Cookies by The Daily Dish Recipes
• Zimtsterne {Cinamon Stars} #Dairyfree by Galactosemia in PDX
• S’mores Cookies by Hezzi-D’s Book and Cooks
• Chocolate Whoppers by Vintage Kitchen Notes
• Ricotta Cookies with White Chocolate Glaze Country Girl in the Village
• Turtles by Dinners, Dishes and Desserts 
• Salted Caramel Brownie Cookies! by I Run For Wine
• Peanut Butter Chocolate Toffee Cookies by The Urban Mrs.
• Red Velvet Crinkle Cookies by She likes ruffles, he likes truffles 
• Amaretto Almond Biscotti by Noshing With The Nolands
• Mexican Chocolate Cookies by Generation Y Foodie 
• Double Chocolate Peppermin Biscotti by Pippi’s in the Kitchen Again
• Ice Cream Kolaczki by Cookistry
• Amoniaczki by What Smells So Good?
• Fruit and Nut Ice Box Cookies by In the Kitchen with Audrey
• Ginger Bourbon Balls by girlichef
• Candy Cane Blossom Cookies by Mommas Meals 
• Double Chocolate Cranberry Cookies by Lovely Pantry
• Ninja Bread Men by Diabetic Foodie 
• Peppermint Sugar Cookies by In The Kitchen With KP
• Christmas Crunchies by Magnolia Days
• Cream Cheese Swirled Red Velvet Cookies by Mom’s Test Kitchen
• Double Peanut Butter Surprise Cookies and Tips on Mailing Cookies by Chocolate Moosey
• Congo Bars by Supper for a Steal 
• Mint Surprise Cookies by The Cookie A Day Challenge
• Salted Caramel Thumbprint Cookies by Midlife Road Trip
• Best Ever Pecan Pie Bars by Shockingly Delicious
• Oreo Cheesecake Cookies by Baker Street 
• Biscoff Pillow Cookies by by The Messy Baker Blog
• Mexican Hot Cocoa Cookies by Juanita’s Cocina
• Raspberry Thumbprints for my first #SundaySupper!  by Kelly Bakes 
• Tea Biscuits by My Cute Bride
• Chocolate Covered Cherry Cookies by Mama Mommy Mom 
• Lebanese Butter Cookies for the Christmas Season by The Catholic Foodie
• Almond Joy Macaroons by Cupcakes and Kale Chips 
• Gluten Free Coconut Fruit Nut Cookies by Sue’s Nutrition Buzz 
• Snowball Surprise Cookies by Family Foodie

Do you have a favorite cookie to take to a Cookie Exchange?  Please join on us on Twitter throughout the day during #SundaySupper on December 9th.  In the evening we will meet at 7pm EST for our #SundaySupper Ultimate Cookie Exchange live chat. For today's chat we have a special host, Janet Keeler, Food & Travel Editor for the Tampa Bay Times.  She is the author of Cookielicious and sure knows her cookies.  She will join us with tips on baking for the Ultimate Cookie Exchange and also answer  your baking questions.   Please join us for The Ultimate Cookie Exchange during #SundaySupper this week. Be sure to be there for our chat as we are giving away 5 signed copies of Cookielicious. It contains 150 fabulous cookies recipes to bake and share.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.