Something Sweet - Flourless Peanut Butter Cookies

This is an old recipe that faded out of popularity (with some of us). Who knows why because it is genius. These are light & airy, you will not miss the flour; it's not only for those who are gluten intolerant. 

1 cup peanut butter (any kind)

1 cup granulated sugar

1 egg

1 tsp. vanilla

1/2 tsp. baking soda

sugar for the top if desired

Mix everything together. You don't need a mixer. Just one bowl. Scoop out tablespoonfuls onto a non-greased baking sheet. (A nice touch is some demerara or turbinado sugar sprinkled on top, after the traditional crosshatching by fork.) Heat the oven to 350F. Bake 11 minutes (times will vary, keep an eye on them). Cool at least 5 minutes before removing to a wire rack - they are fragile until cool. 

If you require more photographs, hand-holding, etc.instructions, see here. Variation here. Photograph (crop) via PBS Parents as have lost will to take any this evening. xoxo

Supper Onion Pie for Tough Times

One of the key phrases most searched for on GG's blog is for this supper onion pie by Nigella Lawson. It is really easy & delicious. We don't have even one decent photograph of it, sorry. We are also sorrier than we can say that the tough times continue. The post is from autumn 2008. If you'd like to make something else with your lovely fresh red onions, Saveur's The Elegant Onion is a good place to start.

ciao-meow/GGCM

(vintage red onion via The Grapics Fairy)

Sweet & Spicy Almonds

So you're stuck in the house because of the blizzards? You might have ingredients on hand for this super fast, easy snack. If you don't usually make this sort of thing, reconsider. Bulk nuts are best so that they're fresh & you don't have to spend a fortune. (This works well with less expensive raw peanuts, too. The whole point is the sweet/spice.) We made these by the bucket last year on a whim. Big hit & they make a good gift--you haven't seen everyone on your list yet, right? Especially in this weather. Oof. (Photograph of Hannah Berman's kitchen via Design*Sponge. We may paint ours similarly in the spring.)

Sweet & Spicy Almonds (via Martha Stewart)

2 1/2 cups unblanched almonds (or raw peanuts)
1/4 cup sugar
1-1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
1 tablespoon honey
1 tablespoon water
1 teaspoon olive oil

Directions:

1. Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until fragrant, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.

2. In a large skillet over medium heat, cook honey and water with olive oil, stirring, until combined, 1 minute. Add almonds; toss to coat.

3. Transfer nuts to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Cool in a single layer.

Bon appétit!

Pepita Treats

We just made these--so easy. All you need are pepitas (hulled pumpkin seeds), sugar, honey, & a little butter. Click here for the recipe from Martha Stewart's Halloween Central. More What To Do with Pumpkin Seeds. We're making the spicy pumpkin seeds next. (image via Martha Stewart) PS: Each treat is 2 Weight Watchers pts. Enjoy!

ciao-crunch-meow/GG Central

Cool, Calm Green - Week's End

GG thinks that if she ever dons a fancy frock, this is the one she'd choose. A roll of the eyes, but actually green is her color, for sure. She wears a green cotton (organic, of course) collar, seen here.

For last year's post about the dress on GG's editor's blog, click here. For a wonderful dessert, Crème de Menthe Trifle, click The Clever Pup's blog. (The dessert title inspired our name for the dress.) For Nick Bartoletti's wonderful Clise Mansion photo shoot, please see here. If you want to do a little green shopping, check out these Darfur Baskets (ooh, sneaky), here.

Have a calm, cool, green weekend. We're trying--but it is the umpteenth day (month?) of 90+ degrees. Oof.

ciao-meow/GG's personal shopper

[photographs by Olga & Nick Bartoletti]

GG & Suzy & Limoncello

Voglio un limoncello, per favore.

A fan whirs, the shades are drawn. Giulia is passed out (in a good way) on the wooden floor. She's comfortable because her furry little red head is damp from multiple applications of a clean, cool, wet cloth. And also because she is a great big Fan Hog! (Sorry for the outburst. Om. Om. Om.)

What GG cannot do, though, is make & partake of limoncello. We love lemons, we have pounds & pounds of them (for some reason) in the house. Tomorrow we will buy the other fixin's & have at this recipe on Bleeding Espresso. It's a very nice post, too, written by guest blogger Susan Filson of Sticky, Gooey, Creamy, Chewy. We're not allowed to eat (currently) the cool stuff Susan makes but there's no harm in looking.

ciao-cheers-meow/GGCM

[GG's grandmother's favorite model Suzy Parker by Allan Grant via Life Archives (more Suzy on myvintagevogue); limoncello via Gioia Luisa (USA), & Italy photochroms via Library of Congress]

Vanilla Snow Ice Cream - Week's End

GG Central is awaiting a snowpocalypse. We've imported mass quantities of GG food, tulips, & other necessities. Also, the ingredients for snow ice cream which we've not made for at least a decade. We'll report back over the weekend (if the power stays on). GG is asleep in her little house, wrapped in a Pringle of Scotland cashmere pullover. (Of course, she is, the lil devil.)

Here's a recipe for Vanilla Snow Ice Cream from the Peppercorn Press. It requires a Dutch oven full of fresh fluffy snow. The blue Le Creuset is by the door & ready to go.

ciao-shiver-meow/GG's editor

[A Winter Love Story by D Sharon Pruitt/Pink Sherbet Photography]

Welsh Cakes for Tough Times

GG's editor's food cravings are regressing towards childhood with each batch of awful world news. Nigella's Domestic Goddess cookbook hasn't had such a workout in this house since it arrived some years ago. We're excited about the debate tonight, though.

Cheers!

GG & her editor

(Photo courtesy of Anita of bakingandsewing)

Welsh Cakes 1/2 cup cold unsalted butter, diced
1-2/3 cups self-rising cake flour
1/4 cup sugar
1/4 teaspoon ground allspice
scant 1/2 cup golden raisins (or be wild & use any chopped up dried fruit on hand)
1 large egg, beaten
3-inch crinkled round cutter (or glass, etc.)
smooth griddle or cast-iron frying pan Rub the butter into the flour as you would if making biscuits, then stir in the sugar, spice, & dried fruit. Add the egg to make a soft but not sticky dough. Form a disc, cover with a plastic wrap, & leave in the fridge for a minimum of 20 minutes.

Roll out on a floured surface to about 1/4 inch, & cut out your little cakes; you will need to re-roll & so forth but that shouldn't be problematic. Preheat your unoiled griddle or cast-iron frying pan & cook the cakes for about 3 minutes each side, until golden brown. Remove to a cold plate & sprinkle with sugar. (GG note: demerara sugar is lovely on top as a crunchy change)
Makes about 20.

Nigella's Supper Onion Pie for Tough Ttimes

It's officially autumn, there's a night chill, & the state of the union is absolutely appalling. We need sustenance. Nigella Lawson's supper onion pie is impressive vs. the amount of time & money spent.

To the inevitable "cheese is so expensive & fattening" remark: buy only the amount needed for a recipe. This cuts down on snacking, & therefore cuts 'cooking calories' & cost.The recipe is below as it is not on Nigella's website. Here are two good food blogs that feature the supper onion pie so you can see the photographs & extra tips. It really is easy, though, & How to Be a Domestic Goddess is well worth buying if you can.

We couldn't resist putting in a photo of Nigella in her funny T-shirt. We want one for our lovely English friend, Maid Marion. It will pay her back for giving GG's editor a t-shirt of a tiara-wearing cat & "It's not easy being a princess" on it! (OK, it is funny.) Cheeky woman...

PS: Only for humans...felines are forbidden to eat anything from the onion/lily family. Sorry, Giulia.

Supper Onion Pie
(from Nigella Lawson’s How To Be A Domestic Goddess)

Filling:
4 medium red onions
1 tablespoon olive oil
1 heaping tablespoon butter
salt and pepper to taste
3-4 springs of thyme, de-stalked, or 1/2 teaspoon dried thyme
1/2 cup plus 2 tablespoons or 5 ounces sharp Cheddar cheese or Gruyere, grated

For the scone dough:
1 2/3 cups all-purpose flour
1 scant teaspoon baking powder
1 teaspoon salt
scant 1/2 cup milk
3 tablespoons butter, melted
1 scant teaspoon dry English mustard
1 large egg, beaten
8- to 10-inch cast-iron skillet or 9-inch pie plate, buttered

Preheat the oven to 400 F. Peel the onions, halve them, then cut each half into 4 segments each. Heat the oil and butter in the pan, then add the onions and cook over a medium heat, stirring regularly, for about 30 minutes; they should be soft and tinged with color. Season with salt and pepper, and add the thyme. Turn into a pie dish, and scatter 2 ounces of the cheese over the waiting onions. Leave while you get on with the dough topping.

Put the flour, baking powder, and salt together in a bowl with the remaining cheese. Pour the milk into a measuring cup, add the melted butter, mustard, and egg, mix well and then pour onto the flour mixture in the bowl. Mix to a dough using a fork, a wooden spoon, or your hands; it should be quite sticky.

Then tip it out onto a work surface and press into a circle about the size of the pie dish. Transfer it to the dish, pressing it to seal the edges. Put it in the oven for 15 minutes, then turn down to 350 F. and give it another 10 minutes, by which time the dough should be golden and crisp on top. Let it stand for a couple of minutes, then cover with a large plate and turn upside-down so the plate's beneath.

Nigella eats this with brown sauce, but it's not necessary. (If you’re not up to making it--we aren't—it's readily available at the market.) Makes 6 generous slices.

(photograph by James Merrell)