Yup she has to strap me to the weight machine so I don't run off....joking...butt exercises!!

I am happy to report that I survived another week. Sure it was an ouchie week, one that included my ass cramping, and if you haven't had an ass cramp let me just tell you right now it hurts...like it really hurts. My shoulders also felt a great deal of pain. One of the guys at work tried to give me a high five and I just straight up told him he was going to have to move his arm lower for me because I couldn't raise mine. He laughed and I quickly told him I was not joking. However, in spite of the pain I also loved the pain and started to crave the burn. Yup I think the addiction is starting. 

So although I can't eat baked goods my desire to bake still hasn't waned. And ok truth be told I did have a bite of a cookie just so I could describe them to you (yes, that is a total justification right there). Anyway as many of you know I love to bake with odd ingredients so the other night when I was in the middle of packing I decided to take a break and try to make Lavender Lemon Butter Cookies.



On a side note, don't you hate when you decide to bake and you don't read the instructions all the way through first. Ya know like when you are mixing the dough and you then read that the dough has to be refrigerated for 2 hours before slicing and baking and it is already 9pm at night...and you quickly realize the whole baking late at night thing was d.u.m.b because now you are going to be up until way late baking cookies...that you can't even eat because you are on a crazy protein diet. Yes that was a total rant!!

Anyway back to the cookies, to begin with the recipe called for culinary lavender, and at first I was at a loss as to where to find it. However, Amazon rescued me yet again...well because they have everything. So if anyone needs "culinary lavender" I now have a crap load!! By the way, I don't really know the difference between culinary lavender and "regular lavender," other than the fact that the lavender I purchased was labeled as "culinary." I am kind of guessing that it is similar to sushi grade fish versus regular fish, but I totally just pulled that out of my ass.


To begin with, throw the sugar and lavender in a food processor and pulse until it is a fine powder. It made my entire house smell like a spa, which made me even more sleepy, since it was so late at night.


Next combine the sugar/lavender mixture, butter, eggs, sugar cookie mix and lemon zest and form into a dough. Using your hands...I love any recipe that allows me to get my hands dirty...form the dough into two logs and wrap in plastic wrap. Then sit on your couch and watch TV for 2 hours, watching the minutes on the click tick away as you remind yourself of how lame you feel for staying up waiting for cookie dough to be ready.


Finally, take the dough out of the fridge and slice into 1/2 inch thick cookies. Place on a parchment lined cookie sheet and bake in a 350 degree oven for 8-10 minutes. Let cool and place on a wire rack.


Here is the actual recipe:
1/4 cup sugar
2 tsp culinary lavender
1 pouch sugar cookie mix (17.5 oz)
1 stick butter, softened
1 egg
1 tsp lemon zest

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

2. In a food processor, combine sugar and lavender; cover and pulse for 20 seconds or until mixture is a fine powder.

3. In a large bowl, combine sugar mixture, cookie mix, butter, egg and lemon zest; stir until dough forms. Turn out dough onto a lightly floured surface. Divide dough in half. Using your hands, shape each half into a 7" long square sided log. Wrap logs separately with plastic wrap and chill in refrigerator for at least 2 hours.

4. Remove 1 of the dough logs from refrigerator and cut into 1/2 inch thick slices. Place half of the slices on each cookie sheet, spacing evenly. Bake in a preheated oven for 8-10 minutes or until the edges are golden brown. Cool on a cookie sheet for 5 minutes. Transfer cookies to a wire rack; let cool.

I actually thought these cookies were really good...and really different! I loved the flaky buttery texture and the combination of lemon and lavender added an interesting savory flavor that complimented the sugar. Yum!! I brought them to a BBQ and they were a perfect conversation piece as well. Cheers!!

So as many of you know I have been going through it, which prompted me to crave a new goal, a new challenge, a new transformation of sorts. I have been a serious runner for nearly 10 years now and don't get me wrong I love it. Running is my sanctuary, my escape, my zen, my stress release and well my comfort zone. About three weeks ago I was inspired to reach out to an amazing woman I know who competes in bodybuilding competitions. I have known her for a long time and I have watched her blossom, ok sure she has a banging hot body, but I also watched her grow up, find her strength, her power and her passion. We met for coffee and I told her my story and my desire for transformation, in all aspects of my life. We started training together two weeks ago...and I decided to write about my journey.

So as many of you know I love to bake with odd ingredients. I have tried everything from avocado pound cake to bacon and peanut butter cookies to potato chip chocolate chip cookies. I just get a cheap thrill out of combining ingredients that at first glance sound really wrong together. I am even happier when those oh so odd combinations turn out to be really good. And to be honest I have had some successes and some less than desirable results. Like the bacon peanut butter cookies were not a hit and they will not be made again, however the potato chip cookies were pretty much as close to PMS heaven as one could get.

Cheater ingredients are the best!

My most recent experiment and pleasant surprise involved the combination of sweet and savory. I found a Sandra Lee (does anyone else want to call her Sara Lee like the pound cake?) recipe for Lemon Rosemary Cookies or as she calls them "sandies." I find the whole "sandie" thing  to  be just a cute marketing play on her name and butter cookies. Anyway the combination of the dried rosemary, sugar, butter and lemon were too die for!! The cookies had a crunchy exterior and a soft chewy interior and the combination of zesty lemon, herbal spice and sugar just made me happy. Everyone who tried them were seriously surprised...in a good way!!

So here is the recipe:

1/4 cup sugar
2 1/2 teaspoons dried rosemary
1 egg
2 teaspoons lemon extract
1 pouch (17.5oz) sugar cookie mix
1 stick butter, softened
Sugar

1. Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper. In a food processor, combine sugar and dried rosemary; cover and pulse until well mixed. This is where I got myself into a bit of trouble as I somehow created a giant sugar and rosemary dust cloud when I took the lid off the food processor and I almost choked myself to death. Luckily I survived.


2. In a small bowl, whisk together egg and lemon extract. In a large bowl, combine cookie mix, butter and sugar mixture. Add egg mixture and stir until dough forms. Yes, this part is really easy, except if I was making this right now I couldn't stir the dough because my shoulders feel like spaghetti from working out...and yes I know I just over shared.


3. Using your hands (I love any recipe that allows me to get my hands dirty), roll 1 tablespoon of dough into a ball; roll in additional sugar. Place on cookie sheet. Repeat with remaining dough, spacing evenly on cookie sheets.








4. Bake in a preheated oven for 10-12 minutes or until edges are lightly browned. Cool on cookie sheets for 5 minutes. Transfer cookies to wire racks; let cool.


Yes, this recipe is very easy and you will not be disappointed. I decided my next baking endeavor will include culinary lavender, which in case you were wondering I ordered on-line from Amazon. I plan on making lavender sandies...wait for it....and wish me luck. Cheers!

So let me first and foremost apologize for my writing absence. I have been going through it and often when I am in the throes of self discovery, grief or heartache I just need to hibernate...and so that is what I did. However, my heart is telling me that it is time to get back on the blogging bandwagon and start cooking and writing again because that is what I love and so here I am.




I started slow today. I decided not to pull out my Julia Child's tome on French cooking and conquer the traditional world of true chef-dome (yes, that is a real word). Instead I decided to make Roasted Cauliflower Soup with Cumin. Soup is my comfort food and using my immersion blender makes me happy so I thought of this was a win/win. This was a recipe that wasn't going to take all day and wasn't so technical that I would end up in a puddle of tears sobbing and rocking on the kitchen floor...that is never a good thing even during good times.


To start with roast a head of cauliflower. Toss the cauliflower with cumin seeds, curry powder and oil. The color is gorgeous and it makes the house smell like a far away land. Love it!! Roast for 25 minutes at 375 degrees.

Next sauté the onion in a tablespoon of oil for 5 minutes. Add the roasted cauliflower, 4 cups of water, bay leaf and butter and bring to a simmer. Cook covered for 15 minutes.


The recipe then instructs you to put the mixture in a blender, however I am looking for every and any excuse to use my immersion blender and that is what I did. It worked really well and I can't even tell you how many injuries my immersion blender has saved me from-facial burns (ya know from the traditional blender exploding with hot ingredients) and chopped off fingers (from sticking my fingers next to the blender blade)...just to name a few.


Next add 1/4 cup whole milk and heat the mixture. Voila!! Doesn't get much easier, ay?


Here is the actual recipe from Food and Wine Magazine:

1 medium head of cauliflower (1 1/2 pounds)—halved, cored and cut into 1 1/2-inch florets
1 teaspoon cumin seeds
1 teaspoon curry powder
1/4 cup sunflower or grapeseed oil
Kosher salt
Freshly ground pepper
1 small onion, diced (1 cup)
3 tablespoons unsalted butter
1 bay leaf
4 cups water
1/4 cup whole milk

Preheat the oven to 375º. On a large rimmed baking sheet, toss the cauliflower with the cumin seeds, curry powder and 3 tablespoons of the oil. Season with salt and pepper and roast for about 25 minutes, turning occasionally, until the cauliflower is just tender.

In a large saucepan, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the roasted cauliflower, butter, bay leaf and water and bring to a simmer. Cook over moderate heat until the liquid is reduced and the cauliflower is very soft, about 15 minutes. Pick out and discard the bay leaf.
In a blender, puree the soup in two batches until very smooth. Return the soup to the saucepan and stir in the milk. Rewarm it over moderate heat, adding more water for a thinner consistency, if desired. Season the soup with salt and pepper and serve hot.

This soup has a lot of good flavor from the curry and roasted cumin seeds. The texture is creamy from the whole milk and cauliflower and it is hearty and comforting without being a gut bomb. This soup would be incredible with a crisp Sauvignon Blanc.

I also just want to end this blog with a dedication. I lost a dear friend a few months ago...I can hardly believe it has been a few months...and she was the biggest supporter and lover of my blog. So I want to give a shout out to Jana Cochrane, my blog angel, because I know she is up there looking down at me when I am in the kitchen...often laughing and making fun of me, but there all the same. Cheers to Jana!