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}

Ice "cream" cake #Dairyfree & Birthday Party

Another year has passed by so quickly and our big girl just turned nine years old.  It is hard to believe how fast time is running...Alena wanted a real Birthday party this year complete with cake, games, craft, and dinner.  A party like the ones I grew up with - parents entertaining us with fun games, and crafts.

The hostess

For the 2012 Birthdays in our family {I just remember that mine was not included} I have been making - as you may already know - Ice "Cream" Cakes.  It started with Mia Rosie - Vanilla/Raspberry - then Ron - Vanilla/Peach - and now Alena.  Alena however is a complete chocolate lover. No question...so her selection was Chocolate/Blood Orange.  It turned out great {however I think vanilla is much prettier} and everyone loved it.  Oh, and I cheated as the actual cake was baked from a box.

Chocolate Blood Orange Ice Cream Cake
1 box of dairy free Vanilla or Chocolate Cake {I used Trader Joe's Vanilla & added 2 Tbs chocolate}
   Soy/Almond/Hemp Milk
   Egg
   Oil or vegan margarine
2 - 14 oz containers of Ciao Bella Blood Orange Gelato
1 - Quart So Delicious Chocolate Velvet Ice "Cream"
1 - organic untreated orange
6 - marshmallows cut in half

1. Bake cake according to instructions and use your preferred milk substitute, as well as "butter'
    substitute.  Keep 1 container of Gelato on counter to soften
2. Let cake cook down and place a "Tortenring" {catering?}, or aluminum foil between the cake/and
    the pan. It should go all the way to the top of the pan, it will make it easier to remove the pan at
    the end.
3. Spread softened container of gelato on the cool cake.  Cover with aluminum foil and put in
    freezer for at least 3 hours; or until firm.
4. Soften chocolate ice "cream" - spread 1/2 of the container of soft ice "cream" on top of gelato.
    Cover and return to freezer for at least 3 hours; or until firm.
5. Repeat step 3
6. Repeat step 4. Let cool for about an hour, then decorate the cake with orange slices and
    marshmallow. Cover and return to freezer for at least 2 hours or until firm.

Remove 30 minutes before serving!!!

And the party?!  All the kids had a lot of fun.  First there was the ice cream cake;

next a game of "Topfschlagen" {it literally translates to "hit the pot". The eyes of the player are covered, then a pot is hidden with a little gift underneath and the player gets on his knees with a wooden spoon to find the pot}, followed by  the "Mummy" game {kids are in pairs of two and one person wraps the other in toilet paper},

The Mummy Game 

and finally Musical Chairs.

Musical Chairs

For the craft we made Santa's - some kids made Elf's.  I had prepared the craft by covering empty rolls of toilet paper with red felt {I used a glue gun}, and also glued the "head" on top.  The kids decorated, using low heat glue guns, the craft with eyes, beard {cotton balls}, hat, buttons, belt, etc.

And finally the Birthday girls choice for dinner - Wieners...


   

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.

Happy St. Nikolaus {St. Nicholas} Day {#video}

Do you know about St. Nikolaus?  We always celebrated "Nikolaus Tag" in Germany and think that many in the United States also celebrate it.  It is so fun...Nikolaus visits in the night from December 5th to the 6th and in anticipation for his visit we leave out our boot{s}.  To be sure that he has easy access to get to them we leave them out on the {covered} back porch.  The girls love it and the anticipation is high the night before he visits, and in the morning.  Will he visit?  Did he visit?  Is he still here?  Did he bring us something?  Or did he bring us "Ruten" {twigs}?  You get the picture, right?

He always used to leave little presents for me when I was a kid, but there was also always a "Rute".  The "Rute" was decorated with "snow" {cotton balls}, and chocolate...always fun...

St.Nikolaus visited...boots are filled

Alena and the "Rute"

So did he visit this year?  Yes, he did and the girlies were so happy. He brought little oranges, hazelnuts, a small ornament for each girl, a chocolate bar for Alena, a box of Tic Tacs for Mia Rose, a box of stickers for each girl, a mini eraser  AND...tahhhh-dahhhh a mini Rute.  The Rute was complete with "snow" and {dairy free} chocolate.  Whoo-hoo, where did he get it...well, I think there was some assistance from a glue gun and this mothership :)  Yup,  it was  is a lot of fun...

and here is Alena to tell you what happened today :)

Do you have a fun tradition?  I would to hear about it....   

Risotto; Red Lentil Soup with Kale - #WeeknightSupper

Yes, I know that I have fallen behind on my dinner posts.  Where there too many cookies this week?  No, we did not live off cookies alone this week :)

One night we had Risotto with purple Kale.  I was not sure how it would work, but it turned out as a fantastic combination.  Just used my basic risotto recipe, and changed the vegetable to Kale. I sautéed the Kale before adding it to the risotto and voila here it is...

Risotto with Kale 

And yes, there was lunch the next day, and Risotto Cakes for Mia Rosies lunch today.  Oh, and you can use either vegetable, or chicken stock...

Last night it was a simple Vegan Red Lentil Soup with Kale from Simple Suppers by The Moosewood Collective {page 121}.  It is so delicious - we had it with Kale.  Well, at least Alena and I thought so.  Mia Rosie was not a huge fan, and Ron was actually out last night.  But this - to me - is a definite keeper....

Red Lentil Soup with Kale 

...and Alena had leftovers for lunch today :)

Hazelnut Macaroons #Dairyfree #Glutenfree {Haselnuss Makronen}

Another day, another cookie :)  -  I rarely bake cookies - well you know, besides the usual chocolate chip - during the rest of the year, so in December I make up for all those other non-baking times...

Did you know that over ninety percent of all hazelnuts grown in the United States are grown in Oregon?  Yup - so maybe I should call them the Oregon Special Cookie ;) The Hazelnut Macaroons are very nutty, with a nice crunch from the hazelnut on top.  Not too sweet - just right; well, at least by my book :)

Hazelnut Macaroons {Haselnuss Makronen}

Hazelnut Macaroons
3 Egg Whites
1 pinch of salt
1/2 C Sugar
Pinch of Cinnamon
2-3/4 C shelled hazelnuts
app. 1/2 C {or more} shelled hazelnuts for topping
1. Beat egg whites with a pinch of salt until very firm,
2. Grind 2-3/4 C of hazelnuts to "meal"
3. Add 1/4 C of sugar and continue beating for at least another two minutes.
4. Combine hazelnut meal, with remaining sugar, and pinch of cinnamon
5. Add hazelnut/sugar/cinnamon mixture to the egg whites. Carefully mix nuts under the egg white
    mixture
6. Line Baking sheet with parchment paper
7. Drop - using two teaspoons - hazelnut batter onto cookie sheets {individual little dollops}
8. When all the batter is used up, top each cookie with a hazelnut
*Preheat oven to 275 F
9. When oven is preheated bake for app. 25 minutes - take out of the oven and let them cool down
    before packing them into cookie tins...

Walnut Cookies #Dairyfree for #CookieDay (Walnussbroetle}

We are on a cookie baking roll...yes, we are.  This is the time of year we have dessert every single night after dinner.  Yes,  we are having cookies - it is the only time of year that dessert is standard in our house.  There is something magical about this time of year, and the scent of cookies in the air...

Today we made Walnut Cookies {Walnussbroetle} and Mia Rose was my after school helper.  This is a very easy recipe - but you need a little bit of time as the dough needs to rest in the fridge for at least an hour.  If you like walnuts, the wait is very much worth it as they are delicious...

Walnut Cookies
1-1/3 C flour
1 C Walnuts - finely chopped {meal like};
2/3 C light brown suger {you can add more if you like it sweeter}
 Pinch of salt
6 Tbl Earth Balance or other vegan margarine melted
1 Egg

"Topping"
1 egg beaten
app. 1/3 C Walnut pieces

1. Combine four, walnuts, brown sugar, and pinch of salt. Mix it all up then,
2. add slightly cooled off Earth Balance, and egg. Mix all ingredients into a smooth dough. When
    mixed through,
3. divide dough into two pieces and form two long rolls.  Wrap into ceran wrap and put in fridge for at
    least one hour.
4. When the hour has passed - line baking sheets with parchment paper
*Preheat oven to 360 F*
5. Cut cookies with a knife off the dough, and press them flat on the baking sheet.  When all cookies

    are cut;
6. Brush each cookie with the beaten egg, and place a walnut on top;

7. Bake in oven for app. 10 minutes.

Green Bean Beef Stew

Is such a sweet memory of summer.  I remember blanching the beans thinking how delicious they will taste when it is cold and rainy out. Oh, and they were delicious.  Just as good as they tasted in the summer - this meal was a hit for the entire family.  Mia Rose declared "I love beef" while Alena stated "Mama you make the best food"...how can that not make a Mama happy?!  Oh, and yes Ron also very much enjoyed the meal.

Oh, and do you see the ornaments on our 2012 advents wreath?  We are so proud of them - the girlies made them while they were off on Thanksgiving break..and yes, there is only one candle this year.   I know, I know not traditional but it still looks very pretty :)

Green Bean Beef Stew
Splash of olive oil
1 onion diced
2 garlic cloves minced
1 lb. of good stew beef {I like mine cut into smaller bite size pieces}
1 Tbl Herbs de Provence
1 C white wine
4 C of water {or more you may have to adjust it}
3 potatoes {I used yellow skin} peeled and diced
2 C of green beans {I used frozen}
Salt and Pepper to taste

1. In a stock pot heat olive oil and when hot, add the onion with a pinch of salt.  Cover and
    sautee until onion is soft, then
2. Add garlic and sautee for about a minute before adding;
3. Beef, and Herbs de Provence.  Stir it all up and satuee for another couple of minutes until the meat
    is slightly browned from each side, then
4. Add White wine, and water and bring to a slow simmer.  Cover - and leave on low for at least 40
    minutes. Then,
5. Add potatoes, return to slow simmer and when they are soft,
6.  Add green beans.  Return to a slow simmer and leave for about 15 minutes.  Adjust salt and
     pepper.

Serve with slices of thick crusty bread!

Holiday #Potluck Party {Swabian Mini Meatballs} & Nikolaus

I am not entirely happy with the title but cannot come up with a better for. Oh well, this will be it then...this post was intended for yesterday {Saturday} but you know we got home fairly late from the party which was way past my the girlies bedtime.

The girlies met Nikolaus actually twice yesterday - once at the Sophie Scholl Schule{German Saturday School}, and the second time at the Christmas Party of Zeitgeist Northwest.  Let me just say, it was a busy day :) - In the morning we drove out to Beaverton for Saturday School, came back home had lunch, and it was time for me to make food for the potluck.

The perfect food for a potluck are - by my book - Mini Meatballs a.k.a. Fleischkuechle.  The recipe is easy to increase and so yesterday, I made it with four pounds of meat to feed the crowd.  I originally posted the recipe for #SundaySupper Tailgate event...here is the recipe.  It is always a hit :)

Swabian Mini Fleischkuechle (Mini Meatballs}

Even so Ron says, you cannot make meatballs look good, I think that they look delicious :)

Vanilla Crescents #Dairyfree {Vanillekipferl} #Cookis #Xmas

Today is the first of advent and there is no way to let the day pass without at least one kind of Christmas cookies, or Weihnachtsbroetle as I like to call them :) Baking cookies before the first of advent just does not feel right to me.  It is just me; I talked to my Mom today and she told me that it was a tradition to bake cookies on this day.  They always made their cookies on the first of advent.  So maybe, it is in my blood....

I make Vanilla Crescents every year and this year I tried out another recipe {click here for last year's version}.  The ones today turned out fantastic - a big part is that I used real vanilla bean instead of vanilla sugar.  It makes a huge difference...they do not look as beautiful as last year's {I just checked it out} but believe me when I say that they are delicious.  Oh, and the house smells amazing...

Vanilla Crescents 
10 Tbl Earth Balance {140 gr}
1/2 C Sugar {100 gr}
1 Vanilla Bean
2 Egg Yolks
1-1/2 C Flour - generous {200 gr}
1 C  blanched almonds and/or cashews finely chopped {100 gr - I used almonds & cashews} - almond
        meal

Sugar Crust
2 Tbl Sugar
4 Tbl Powdered Sugar
   1/2 of {above} vanilla bean - vanilla scraped out.

1. Cream softened margarine in mixer, and slowly add the sugar;
2. Slice half of vanilla bean open and scrape vanilla out and add to the margarine/sugar mixture - blend;
3. Add the egg yolks and continue blending until fully incorporated;
4. Add flour, and nuts; blend well until it is all nicely incorporated into a dough;
5. Divide the dough into three parts.  Roll each part out into a long roll; wrap into ceran wrap. Let
    rest in fridge for at least an hour;
   * Preheat oven to 360F

Here they are...from step 6 to finish :)

6. Cut each roll into about 1/4 - 1/2" pieces; and roll each individual piece into a smaller roll and form
    into a crescent;
7. Bake for about 10 minutes {check frequently - they should remain light and not turn brown}
8. mix the sugar crust by combining 2 Tbl Sugar, 4 Tbl Powdered Sugar, and vanilla from the other
    half of the vanilla bean;
9. let cookies cool down a tiny little bit, then carefully roll them in the sugar mixture, set them aside to cool down entirely before placing them into cookie tins.