So it has now been a year and I am beginning to worry that I will never actually get around to posting the recipes and photos for the things that I made, so instead I will just post a list of the items that you unfortunately will not get to see at this time.

Lime-coconut macaroons with haupia (coconut pudding) filling and chili chocolate dipping sauce
Chocolate-espresso scones
Coconut Creme Caramel
Poffertjes
Tiramisu
Vegan Date and Cashew Truffles
Oregano Flat bread
Beer Bread (multiple versions)
Walnut-Carob Biscotti
Sopapillas
Pannekoeken (Dutch pancakes)
Walnut and Brown Sugar Roll
Camembert, Fig and Basil Puffs
Chicken and Cheese Pretzel Bites
Cinnamon Rolls
Sweet Granola
Savoury Granola
Honey Florentines
Rootbeer Cake
A Decadent Morning: Waffle Sandwiches
Vegan Raspberry Cookies
Broiler Cake

Absence: explained...

Well, I haven't posted here is a long time and I thought I might as well explain why. I started a large number of posts a few months back after a flurry of cooking and never got around to finishing them (mostly due to the fact I misplaced there pictures). Nonetheless, I will try to finish them up shortly and back post them to the proper dates, plus add links below

Georgias

A few weeks ago I was in the mood to make some cookies unfortunately, as I often find myself, I lacked both the time and the ingredients necessary to make my cookies of choice. Inevitably, I was drawn to the internet for the solution to my conundrum. The result of this meandering was that I not only found a fantastic new recipe for a cream cheese based cookies, but also a very good use for the 12 oz. of cream cheese I had happened to procure.

When I originally made this recipe, I put little chocolate chips on the tops of all the cookies save one which I dropped a bit of jam on, just as an experiment. While all of the cookies were a big success, the one cookie with jam was fantastic which got me thinking.
GEORGIAS
Ingredients

1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup dimari sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 Tbsp cream
2 tbsp sugar
1 tbsp cinnamon
Powdered Sugar

Directions

1. Preheat oven to 325 degrees F. Layer cookie sheets with parchment paper.
2. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk, cream, and vanilla. Stir in flour until well blended. Divide dough into two batches.
3. Using one batch of dough, drop by spoonfuls onto the cookie sheets and press into approximately 1” flat circles.
4. Using a 1/2 tsp measure, depress small indentations into all of the cookies and then fill with strawberry jam (can be substituted for others). In a small bowl mix together the sugar and cinnamon.
5. Roll out the other batch of dough to approximately 1/4”. Slice into 1/2” by 1 1/2” strips.
6. Place one strip in the powdered sugar and one strip in the cinnamon-sugar mixture and then place both of the strips on the cookie (see picture).
7. Repeat for all cookies. If the dough becomes to dry (and starts to crack) just roll it out again.
8. Bake for 15 minutes in preheated oven. Cookies should be pale.
9. After cooled on a wire rack, these cookies can be stored in an airtight container and keep well.