Just a little ole working gal, who loves food

Tuesday, December 17, 2013

Orange Almond Lace Cookies

I make these cookies every Christmas. Something about the distinct orange flavour in them makes me feel like they are a little festive. They are also SUPER easy to make and a huge crowd pleaser (especially if the crowd loves butter!)


1 1/2 Cups of Finely Chopped Almonds
3/4 Cup unsalted butter
3/4 Cup Granulated Sugar
1 Tbsp unbleached Flour
1 1/2 Tbsp Orange Zest
1/2 Tsp Salt
1 Egg, beaten

Take your almonds (about 2 cups to start) and place them in a large ziploc bag. Mash the bag to chop the almonds. You can also use a food processor however I like some larger chunks left in the blend.

The texture should look something like this. I actually ended up with 2 1/4 cups of the chopped almond mix and used it all. The 2 cups is just a guideline.

Zest your orange (1 orange should be enough)

I a sauce pan melt your butter over very low heat. You do not want it to boil.

Once the butter is JUST melted remove from the heat and add your Almonds, sugar, flour, zest and salt...mix together quickly with a spatula.

Lastly add your beaten egg. Mix quickly to combine.

Spoon out Teaspoon fulls of the batter on to a parchment lined baking sheet. Leaving lots of space in between each cookie. These spread very very thin. Bake at 325F for about 12-15 Minutes or until the edges of the cookies are a nice golden brown.

allow cookies to cool on parchment paper.

Enjoy this crispy, chewy, lovely cookies!

Thursday, December 12, 2013

Jalapeno Artichoke Cheese Dip

I have been making this dip since my days in college. It was introduced to me by some friends of mine who while in University, needed to whip up a dip for company coming over. This was all the stuff they had in their fridge and served with a fresh baguette, was an instant hit.
I have since stolen the recipe and have been making it for family events ever since (Although my family all refer to this dip as "Natasza's Dip" cause I did give her the credit for telling me all the ingredients!)


1 Block (250g) Room Temperature Cream Cheese
1 Cup (+ 1/2 Cup extra) Shredded Sharp Cheddar Cheese
1/2 Cup grated Parmesan Cheese
1/2 Cup Sour Cream
1/2 Onion, Sauteed in 1 Tsp Butter
1 Small Jar Marinated Artichoke Hearts
5-10 Pickled Sliced Jalapenos, chopped (Use more or less depending how spicy you like it)
1 Tsp of the Jalapeno pickling juice of the jar
1 Tsp Garlic Salt

In your saucepan, saute your chopped onion with 1 Tsp of butter until caramelized. Set aside.

Chop your Artichokes and Jalapenos

In a large oven proof serving bowl add the cooked onions, artichoke and jalapenos

Add your Cream cheese and sour cream

and lastly add your grated cheeses and garlic salt. Season with pepper only. Salt is not needed.

stir everything together really well, adding the jalapeno pickling juice into the mixture.

drizzle the extra 1/2 cup of cheddar over the dip and garnish with some more jalapenos.
Bake at 375F for about 20 Minutes or until the dip is heated through and bubbling. Serve with sliced baguette and tortilla chips.