Butternut Squash Ginger #Soup for #12WeeksOfWinterSquash {#Vegan #dairyfree #recipe}

Happy Monday!  Guess what time it is?! It's winter squash time and my friend Heather and Joanne are hosting another round celebrating 12 weeks of winter squash.  Now this is already the second week and I sadly missed the kick-off week but here it is.  Delicious, succulent, sweet, with a hint of heat and bright orange color -> meet the Butternut Ginger Soup.

This is the easiest soup you will ever make - really take my word for it; my kitchen assistant Mia Rose and I prepared it in a snap.   Plus it is so tasty…I honestly was a wee bit worried because Ron is not - unlike me - the biggest winter squash lover but you know what?!  He actually said "this soup is amazing" yes true,  I could not make it up because he would totally call me out on it. Perfection on a dark, grey, cold night…

Butternut Ginger Soup

• 1 Tb Olive Oil + 1 tsp of seeds
• 2 garlic cloves, minced
• 1 Tb minced ginger
• 1 tsp red curry paste
• 1 medium squash, peeled, cubed and seeds reserved
• 3 - 4 C of water (depending on how thick you like it - we like it very thick and use only 3 C)
• 3  scallion cut into rings for garnish
• 1 Tb Tofutti "sour cream" or other sour cream for garnish
• Salt, Pepper, and optional cayenne pepper to taste

*** Preheat oven to 375 F ***

1. Place squash seeds in a small baking dish and toss with 1 tsp of olive oil. Once oven is preheated place it in the oven.
2. Remove seeds from oven afar about 15-20 minutes or until fragrant, toss them with a pinch of salt. 
3. Heat 1 Tb olive oil in pot add garlic as well as ginger.  Sautee for a couple of minutes until fragrant then add the curry paste. Be careful not to burn it.
4. Add squash and mix it under the spice mixture; after a minute or so add the water, cover and bring to a boil.  Reduce heat and simmer - covered - until squash is soft about 20 minutes
5. Blend the soup by using an immersion blender.  Be very careful not to burn your self as the hot liquid splatters and can burn you.
6. Add salt, pepper, and cayenne pepper to taste
7. Laddle into soup bowls.  Put a dollop of "sour cream" onto each bowl and sprinkle with toasted seeds and scallions.

Enjoy!

Easter Cookies & Outdoor fun

It is hard to believe that spring break is over - yes over with a capital "O".  I can honestly say that we - well at least me - had a great time.  Yesterday we made these super cute cookies with friends.


I adapted the dough from the Alton Brown Sugar Cookie recipe; they turn out great and the cookies are not overly sweet.  I made them Galactosemia "safe" - dairy free - by replacing the butter with two sticks of Earth Balance.  I also used Whole Wheat Pastry Flour instead of regular flour - the flour did make a huge difference....


The weather today was just amazing - it must have been in the mid 70's and we spent much of the day outside plus we never used the car.  Yay!!!  We first took a leisurely stroll to a couple different playgrounds at each the girls got to play a lot....

Our next stop was at Portland Nursery which is a fantastic garden store and it was just buzzing with people today. Oh, and yes Magnolias are blooming...

Next we walk past friend's house where the girls got to play outside with their friends and the adults had some grown up conversation.

The last stop - and dinner tonight - was Por que No on Hawthorne {Rice & Beans for Alena and Pollo Verde Taco for Mia Rosie}

Now, the kids are tucked into bed anxiously awaiting the arrival of the Easter Bunny...

Schupfnudeln {rolled potato noodles} w/ Sauerkraut

I confess - Sauerkraut is one favorite winter foods. Yes, yes I know no surprise here, right?! The German girl likes Sauerkraut :). Well, I really do and luckily the girlies and Ron like it as well.  Here is the thing so, I only like one kind of Sauerkraut better said one brand -> Mildessa from Hengstenberg. It is what I got in Germany and luckily I can also get it here in Portland.

Generally, I always add something to my Sauerkraut.  This is the basic version

Sauerkraut

• Splash of olive oil or optional bacon diced
• 1 onion chopped
• 1 apple - peeled, cored, and diced
• 2 Tb flour
• 1 can Hengstenberg Mildessa Sauerkraut (either size)
• 1 tsp. juniper berries
• 1/2 C broth, or water

1. Heat olive oil, or cook bacon until fat has rendered
2. Add onions and sautéed until soft, then add apple pieces
3. Add flour and mix under the onion/apple mixture
4. Add water or broth and stir it up. Make sure to mix carefully to get rid of clumps
5. Add Sauerkraut (entire can with liquid) and juniper berries. Bring to a slow simmer and Cover
6. Keep at low (lid slightly open) and leave on stove for at least 1-1/2 hrs. Stir up every so often.

So now you got it, right? I make a big can which means Sauerkraut for a second night. Remember on Monday we had Sauerkraut with smoked pork chops...In any case first I thought about making a Sauerkraut Tart (so yummy but a lot of work), my second thought was Sauerkraut Soup (yes and is so good), but then I had it.  Schupfnudeln with Sauerkraut - it is something I always get on the market when I am in Tuttlingen. The Sauerkraut is fried up, and perfectly mixed with the Sauerkraut. Anyways, it was an experiment and it turned out well...

Schupfnudeln

• Potatoes
• 2 egg yolk
• 3 Tb Olive Oil
• 1/2 tsp salt
• 1/8 tsp ground nutmeg
• 1/3 C corn starch
• 1/8 C flour

* Preheat oven to 325
1. Bake potatoes in their jackets 60 minutes
2. Peel potatoes while still warm
3. Put potatoes twice through a ricer
4. Mix egg yolk, salt, nutmeg, corn starch, and flour with the potatoes.
    Mix up until it turns into a dough. Add more flour if it is too sticky.
5. Divide dough into several pieces. Roll each piece into a long roll and cut
    app 3/4" pieces.
6. Shape each piece into a thick noodle
7. When all Schupfnudeln are formed, bring a big pot of water to a boil,.
     Add the Schupfnudeln and cook for 5 minutes.
8. Drain and set aside until ready to finish the dish

Finishing of Schupfnudeln with Sauerkraut

• 2-3 thick slices of bacon cut into pieces
• Schupfnudeln
• Sauerkraut - app. 500 gr

1. In a cast iron pan add bacon - once fat has rendered
2. Schupfnudeln and fry until brown from each side.
3. Remove and put into a casserole dish (I keep it hot in the oven)
4. Add Sauerkraut to the pan (as little liquid as possible) and fry it, stirring
    Often until drier and brown in color. (this takes at least 15-20 minutes)
5. Mix Sauerkraut with Scgupfnudel before serving

P.S.: it is easier than it sounds and so good :)

Ham Crescents {Schinkenhoernle} #DairyFree for #SundaySupper

Are you hosting a Super Bowl Party today, or are you going to one?  Well, us we...I probably should not admit this... we are neither going nor hosting.  Actually, we do not watch sports - well, that is unless the Packers are in the Super Bowl. I do love a good party so, and all the fun foods that come along with it.  What about you?  Come join us for our virtual #SundaySupper Super Bowl Party.  My friend Jen of Juanita's Cocina is our host today.  An amazing woman, friend and my #SundaySupper mentor.  Be sure to stop by her fantastic blog....

Now on to the party, and the Ham Crescents {Schinkenhoernle}.  Somewhat similar to a Ham and Cheese Croissant, but different.  Did I confuse you?  Ok...there are several different versions, it essentially a hand-pie.  It can be as easy as a slice of ham rolled into a flakey crust, or adding ham with cheese.  Mine are a little different.  A delicious pastry filled with vegan ricotta, garlic, and ham; Emmenthaler is optional.  It looks like a lot of work, but it is much easier than you think.  Really!

This is what they look like...

Ham Crescents {Schinkenhoernle} #DairyFree - makes app. 16 pieces

Dough  - can be made a day ahead of time

• 2 C flour
• 3/4 - 1 Tbl Salt
• 1 stick and 3 Tbl Earth Balance, or other vegan margarine cut into pieces
• 1/2 C cold water

1. In a large bowl combine flour, salt, and margarine. Mix together - by hand - until the entire mixture

    is crumbly 

2. Add cold water at once and quickly - I use a scraper and/or my hands - put ingredients together until

    they form a dough {do not knead}

3. Divide and wrap each piece into kitchen wrap and cool for at least 1/2 hour before using

Filling -

• 1 pack 12 oz. Silken Extra Firm Tofu
• 1/2 tsp. Agave
• 1 tsp apple cider vinegar
• 1 tsp salt {or more}
• 4 oz. ham {read label carefully to make sure it is dairy free} diced
• 1 large clove of garlic minced
• 1/2 - 3/4 C of parsley minced
• salt, pepper, and paprika
• Optional 2 oz. Emmenthaler grated
• 1 egg white
• 1 yolk thinned with some water

1. Make Vegan Ricotta by smashing the tofu with a fork, and mixing in Agave, apple cider vinegar

    and salt.

2. Mix Vegan Ricotta with garlic, ham, minced parsley, {optional Emmenthaler} salt, pepper, and 

    paprika. 

*Preheat oven to 425F* - line two baking sheets with parchment paper

1. Roll dough into a 8"-10" circle {I have a wooden board with different pie sizes}

2. Cut dough into 1/8 pieces

3. Spread filling onto each piece

4. Baste egg white on the sides before rolling them up

5. Roll each piece up - it will be a crescent roll

6. Place each piece on the baking sheet

7. Baste each roll yolk {for them to turn nice and golden}

8. Bake for app. 20 minutes or until golden

9. When golden, take them out of the oven and let them cool down a bit. 

Serve either warm or at room temperature.  They are delicious!

Ham Crescents {Schinkenhoernle}

Now take a look and see the amazing dishes everyone else from the #SundaySupper team is bringing to the party today...

#SundaySupper Super Bowl Appetizers & Snacks:

• All American Ranch Cheese Ball from The Weekend Gourmet
• Bacon Double Cheese Burger Dip from In the Kitchen with KP
• Bacon Kettle Corn from The Girl in the Little Red Kitchen
• Baked Crab Cakes from The Meltaways
• Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
• Buffalo Chicken Pizza On A Stick from Neighborfood
• Buffalo Tofu Bites from Soni’s Food
• Cheeseburger Bites from Momma’s Meals
• Cheesy Jalapeno Popper Dip from Daily Dish Recipes
• Cranberry Glazed Meatballs from Curious Cuisiniere
• Easy White Queso with Chorizo from Supper for a Steal
• Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
• #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
• Gulf Coast Smoked Tuna Dip from 30A Eats
• Ham & Cheese Crescents from Masala Herb
• Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
• Little Filo Cheese Rolls from Food Lust People Love
• Mini Crab Bites from Webicurean
• Muffuletta Skewers from Magnolia Days
• Onion Cheddar Cheese Ciabatta from Family Foodie
• Peach Jalapeno Fritters from I Run for Wine
• Philly Cheesesteak Bites from Cindy’s Recipes and Writings
• Pizza Pretzel Rolls from Cravings of a Lunatic
• Pizza Wontons from Peanut Butter and Peppers
• Refried Black Beans with Pita Chips from Basic N Delicious
• Roasted Garlic-Bacon Dip from girlichef
• Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
• Stamp & Go! from The Lovely Pantry
• Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
• Tandoori Spiced Popcorn from MarocMama
• Wonton Cones Filled with Oriental Salad from Simply Gourmet

#SundaySupper Super Bowl Main Dishes:

• Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
• Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
• Chicken in Passion Fruit Crunch from The Urban Mrs.
• Green Chile Cheeseburgers from Juanita’s Cocina
• Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
• Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
• Meatball Sub Sliders from Country Girl in the Village
• Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
• Pigs in Sleeping Bags from Comfy Cuisine
• Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
• Vegan “Hamburger Helper” Soup from What Smells So Good?

#SundaySupper Super Bowl Desserts:

• Shortbread Brownies from Baker Street
• Smores Blossom Cookies from Chocolate Moosey
• Sweet Little Pastries from Happy Baking Days
• Sweet Potato Cake Pops from Ninja Baking
• Toddler Truffles from In the Kitchen with Audrey

#SundaySupper Super Bowl Tablescape:  10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. 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

Dairyfree Toast Hawaii for #SundaySupper

This week for #SundaySupper the theme is "Retro Recipes"; food memories that take you back in time. These are recipes that some of us make exactly as they were made back then, or others made changes to them.  

When the theme was first announced, I just knew that it will be Hawaii Toast {or Toast Hawaii} for us. Toast meets ham - pineapple - and a slice of cheese.  It is really good and in Germany you can find it on the menu in many restaurants. Something I grew up with,the girls so far have not not "met" Hawaii Toast.  

Toast Hawaii was "invented" in 1955 by the first German TV Chef Clemens Wilmenrod. The original version includes slices of cheese {like Kraft Singles}, butter, and a maraschino cherry on top. It is sweet, creamy, and salty all at once. I loved it growing up. My Omi would make Hawaii Toast for all of us grandkids for lunch. I remember one lunch when one of my cousins was clearly upset, that the cheese of his Hawaii Toast melted into to pineapple instead of forming a dome...

So now, finally it is time for our girls to meet a dairy free version of Toast Hawaii

 Dairyfree Toast Hawaii 

I decided to use Tofutti American Slices for the dairy free version; for the dairy version I used Emmenthaler {which the girls can also eat}.

As this is such an easy dish to make,and Mia Rose loves to work in the kitchen she pretty much made all of them.




Dairyfree Toast Hawaii {recipe is calculated for 4} 

• 8  slices of toast {I used whole wheat}
•    Earth Balance Margarine {or other vegan margarine} to   "butter" the bread
• 8  large (or 16 small) slices of ham {make sure it does not have any hidden dairy}
• 8  slices of canned pineapple
• 16 slices of Vegan Tofutti American Style Slices {or Emmenthaler}

***Preheat oven to 350***
1. Line a baking sheet with parchment paper, or use individual 
   ovensafe dishes,
2. Toast the bread and "butter" one side of the warm bread. Put
   onto baking dish,
3. Top each "buttered" toast with 1-2 slices of ham,
4. Top each toast with 1 slice of pineapple,
5. Top each toast with 2 slices of cheese
6. Bake in preheated oven for 15 minutes

Be careful it will be hot - enjoy!!!

Now check out the fantastic Retro Recipes by the other contributors of the #SundaySupper team.  There are so many fantastic, fun dishes... 

Sunday Supper Retro Appetizers:

• Irish Cheddar-Whiskey Fondue by girlichef
• She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles

Sunday Supper Retro Salads:

• Coca-Cola Salad by Magnolia Days
• Salmon Salad | Retro Tuna Salad by Family Foodie
• Ambrosia Salad by Simply Gourmet
• Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
• Carrot & Raisin Salad by The Roxx Box
• Sweet & Smoky Broccoli Salad by In The Kitchen with KP

Sunday Supper Retro Breads and Sandwiches:

• Italian Style Bread by The Meltaways
• Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
• Grown-Up Tuna Melts by Home Cooking Memories
• English Muffin Pizzas by Comfy Cuisine
• Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
• Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
• Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?

SundaySupper Main Dishes:

• Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
• Tuna Noodle Casserole by Country Girl in the Village
• Nana’s Marinated Beef Roast by Supper for a Steal
• Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
• Chicken Maryland by Vintage Kitchen Notes
• Mushroom Stroganoff by Small Wallet Big Appetite
• Dairyfree Toast Hawaii by Galactosemia in PDX
• Porcupine Meatballs by Hezzi-D’s Books and Cooks
• Chicken Kiev by The Urban Mrs.
• Salmon Quiche with Preserved Lemon by Shockingly Delicious
• Steak Diane by Crispy Bits & Burnt Ends
• Fried Chicken only in the Oven by In the Kitchen with Audrey
• Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
• Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
• Kicked Up Meatloaf by Curious Cuisiniere
• Shrimp Scampi (a lighter version) by Kudos Kitchen
• Old-Fashioned Pork Chops by My Trials in the Kitchen
• Jägerschnitzel by Sustainable Dad
• Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
• Inspired by Tuna Noodle Casserole by Cookistry
• Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
• Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
• Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
• Spaghetti with Currywurst Sauce by Masala Herb
• Tator Tot Casserole by NeighborFood

Sunday Supper Retro Sides and Veggies:

• Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
• Classic Corn Casserole by The Foodie Army Wife
• Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
• Classic Green Bean Casserole Redux by The Wimpy Vegetarian
• Mem’s Broccoli Casserole by Momma’s Meals

Sunday Supper Retro Desserts and Cocktails:

• Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
• Old School Boozy Rum Cake by Webicurean
• Individual Baked Alaskas by That Skinny Chick Can Bake
• Rainbow Jello by Cravings of a Lunatic
• Pineapple Upside Down Cake by Noshing with the Nolands
• Pineapple Bars by Peanut Butter and Peppers
• Creamy Dairy Free Fresh Orange Julius With Coconut Milk  by Sue’s Nutrition Buzz
• Refrigerator Strawberry Cheesecake by There and Back Again
• Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
• Boston Cream Pie by Gotta Get Baked
• Coca-Cola Cupcakes by Daily Dish Recipes
• Jello Poke Cake by Flour On My Face
• Devil’s Food Cake by Maroc Mama
• Bread Pudding with Pecans by Basic and Delicious
• Victoria Sponge Cake by The Lovely Pantry
• A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
• Post War Apple Pudding by My Cute Bride
• Layered Mini Chocolate Banana Cakes by Big  Bears Wife
• Raspberry Jam Cakes by Pippis in the Kitchen Again
• Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts

What fun to read the stories about the recipes! There’s lots of great food in the list. I admit I still make and enjoy many of them. Nice to see some updated versions too. Which one is your favorite?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. 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.

Basic vinaigrette {on salad} & Mushroom Risotto for #WeeknightSupper

The last Friday of 2012.  I have a hard time to imagine that this year has already passed us by.  It seems like we just celebrated the New 2012 Year...Today the girls got to spend a little time with Oregon Public Broadcasting while I worked - let me just say that they were NOT unhappy :).  Afterwards we went swimming...fun was had by all.

For dinner it was Mushroom Risotto - I guess you could also call it Risotto con Funghi - and a big bowl of deliciously fresh as well as crispy red leaf salad. I make my basic risotto recipe, but added rich and earthy mushroom broth instead of the chicken broth.  It makes all the difference, sautee the mushrooms in a separate pan, and add them about half way through.  For finishing I add about a tablespoon of Earth Balance, along with about 1/2 Cup {or more} of grated Parmesiano Reginao {optional}.  It turned out perfect.

Risotto con Funghi with red leaf salad in basic vinaigrette

I noticed that to-date I have never published the recipe for my basic vinaigrette recipe.  You know, I always serve my salad with dressing already on it.  It must be a German thing {please feel free to correct me, friends}.  In any case, this is my basic recipe and Mia Rose loves to help me make it.  I think it is in part because she likes to taste it :)  Just beware, if you do not like raw onions this vinaigrette is not for you as it is packed full with fresh, diced onions....

Red leaf salad in basic vinaigrette

Beate's Basic Vinaigrette
1/2 onion finely diced
1    tsp Kosher or Sea Salt
1/2 tsp  paprika
      black pepper
4    Tb Olive Oil {be sure to use good quality}
2    Tb Balsamic Vinegar
1med to large head of red leaf, green leaf, or butter lettuce; cleaned torn into bite size pieces

1. Add onions, salt, paprika, black pepper, and olive oil into a large salad bowl.  Stir and mix
    for at least 2-3 minutes
2. Add Balsamic Vinegar and mix for another 2-3 minutes. Let stand until you are just about ready
    to serve the salad
3. Stir dressing for about 2 minutes, add lettuce to the bowl and toss it all together.

Basic Vinaigrette

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.

Happy - belated - National #GuacamoleDay

and yes, I know it is also National Pickle Day but today we celebrated Guacamole Day.  I told Alena about Guacamole Day over the weekend and first thing she said was "can we have tacos with Guacamole, please?!"  Well, how can I resist, right?  Plus all of us - yes the entire family - love, love, love Guacamole.  So yes,  Taco's it was for dinner with a big bowl of Guacamole.

To celebrate we added Cilantro.  Besides that just Avocados, Garlic, Lime Juice, Salt and Pepper

Alena mashed up the Avocados......

while Mia Rose squeezed the limes...

and Alena crushed the garlic.  We added the salt and pepper in happy Guacamole bliss ;)

and here the girlies are....eating their dinner on the 2012 National Guacamole Day - Tacos, with Guacamole, ground beef {for Mia Rosie}, and refried beans {for Alena}...I