Almond Cookies - from Table for Two

Yield: 3 dozen | Prep Time: 10 minutes + 2 hours chill time | Cook Time: 15-17 minutes

Ingredients:

1 1/3 cup almond flour, lightly packed

1 cup unsalted butter, chilled and cut into cubes

Pinch of kosher salt

2 eggs

1 tsp. almond extract

1 3/4 cup all-purpose flour

1 cup + 2 tbsp. granulated sugar

1/2 tsp. baking soda

Sliced almonds

Instructions:

1. Place the almond flour, butter, and salt into the bowl of a stand mixer with the paddle attachment. Beat on low speed for 3 minutes. The mixture will be coarse and chunky looking.
2. Add one of the eggs, reserving one for later, and the almond extract. Beat together until just incorporated.
3. Whisk together flour, sugar, and baking soda in a medium bowl and add to the stand mixer. Mix until just combined.
4. Pour mixture out onto saran wrap and form into a disc. Wrap it up and chill in the fridge for 2 hours.
5. Preheat oven to 325 degrees and line baking sheets with parchment paper or silicone baking mats. Beat the egg you saved in a small bowl and have a pastry brush ready.
6. Take pieces of dough and roll them into balls, about 1 inch wide. Place on the prepared baking sheet and gently press them down with your palms to flatten into coin shapes.
7. Take your pastry brush and brush the tops of the cookies generously with the egg wash then place a sliced almond on top, pressing gently to keep it in place.
8. Bake for 15-17 minutes or until the cookies start to turn a dark golden color on top.
9. Remove and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Store in an airtight container for up to 2 weeks.

Holy Yum Chicken from Table for Two

Table for Two

Cook to Love, Love to Cook

Feb 06 2013 Holy Yum Chicken Posted in: Chicken, Main Entree7 comments If you have never made anything from my blog, drop everything and make this for dinner tonight. I’m telling you, YOU.WILL.NOT.REGRET.IT. I’ve made this chicken 3 times already. 3 times in ONE WEEK. I’m completely, utterly, addicted to it. It’s the EASIEST recipe, EVER and the tastiest. It will make your taste buds SING and you’ll be doing cartwheels all over your living room. Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you. Yes, yes, yes! I wish there was some technology where you can just poke your finger at your screen to try the sauce. But, since there isn’t that yet, please please believe me. Why would I lie to you? Ok, I sound like I’m on my hands and knees begging you to make this. I sort of am..and really, it’s only cause I want you to know how glorious this dish is because you probably will make this every week and share it with everyone you know so they can get a taste of this amazingness. :) Holy Yum Chicken Print Save Yield: 2 servings | Prep Time: 5 minutes | Cook Time: 40 minutes Ingredients: 1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded) 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes) 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff) 1 tbsp. rice wine vinegar 1/4 tsp. salt 1/4 tsp. ground black pepper 1 tbsp. cornstarch 2 tsp. fresh rosemary for garnish Instructions: Preheat oven to 450 degrees. Line a 8×8″ oven-proof pan with 2 layers of tin foil. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated. Bake, uncovered, for 40 minutes. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more. Sprinkle rosemary on top before serving. Serve with rice or potatoes or vegetables.

http://tastykitchen.com/blog/2013/01/white-cheese-and-chicken-lasagna/

http://www.tablefortwoblog.com/2013/01/21/cranberry-white-chocolate-cookies/

http://www.simplyscratch.com/2013/01/ribeye-steaks-with-caramelized-shallot-and-blue-cheese-butter.html/caramelized-2

http://www.seasonsandsuppers.ca/perfect-creamymacaroni-and-cheese/

*Good recommendation for a cheddar cheese is Cracker Barrel's White Sharp Cheddar (in the green packaging)...

Delightful Scones