I’m not much of a cookie maker. I can’t ever seem to get oatmeal raisin or chocolate chip cookies to melt onto the cookie tray without being flat and achieve the perfect balance of crispy and chewy.
Plus, a batch of three dozen cookies isn’t exactly in my daily eating plans (because you have to eat them after you bake them!) Kevin doesn’t like them and I can only let the kids eat so many and retain a good conscience.
However, at Christmas, well…for a couple of days, the whole grain goodness of my diet tends to get a bit lax. It’s OK. And if it’s going to slip a bit, it might as well be into these Strawberry Thumbprint Cookies made with Bob’s Red Mill almond meal. I only hope they have the almond meal at my grocery story when I go shopping next week. I’ll substitute butter for dairy-free margarine so Kevin and his mom can eat them.
In the vein of Christmas food, I haven’t finalized my Christmas dinner menu yet. I know there’ll be turkey. That’s in the freezer already, courtesy of my father-in-law. There will also be yorkshire pudding, of course, a staple at any English feast, along with roast potatoes and parsnips. I’m still debating the merits of brussels sprouts. Last year, I grew them in my garden, then sauteed them in garlic and olive oil (after steaming for a while first). Yum! A few people ate them. Maybe Kevin even tried some.
Another staple at Christmas and Thanksgiving is my sweet potato casserole. I’ll post the recipe for that sometime. It’s dessert with the main course.
Now, for dessert, I’m just not sure. I fancy making some Christmas pudding, but haven’t made it since I was 5 or 6 years old as a class project. I like Christmas pudding. And you can just buy them in Wegmans. But I’ll also be feeding a couple of semi-vegetarians that may not appreciate being served grated suet (they’ll eat the turkey, just not a cow). This Apple and Carrot Christmas Pudding from allrecipes.com looks plausible. I may even have all the ingredients already. It’s that, or the old standby — apple crumble.