Author: jennthompson

I am always reading like five books. Right now is no different.

I am still reading UnderTheDome, I always pick one fiction and barely ever get through it.

I am also reading Autism Breakthrough. The Comedy Bible. Stop Spinning, Start Breathing. And a big book of Bukowski sits beside my bed.

I wanted to finish Under The Dome. I just really have a hard time finding time to sit and read.

I should make more time for it. I used to devour a book or two every day before I had my second child. Now, I find it hard to have a moment to read a full page most days.

Maybe my New Years Resolution should have been to make more time to read 🙂

#MorningThoughts

Everyday.

But not the Buddy Holly version.

The Aaron Epse version.

It’s beautiful.

The words, obviously, are beautiful.

And the thought of the song has always been beautiful.

I just happen to *really* enjoy the way this particular version is arranged.

So many answers for this one.

I will stick to the most obvious and evident.

It’s Lillian.

She’s really quite beautiful and brilliant. Challenging to parent, of course, but really … she is an increasingly impressive being at the same time.

She handles a lot, with grace. And she keeps trying at things that I wouldn’t be brave enough to keep trying about … I am a quitter compared to her.

She tries a bunch of new things all the time lately. And it’s super inspiring to me! I can get caught up in habits and routines.

And her stubborn streak … WHEW! It sure is something too!

Pickled Red Cabbage
2 c. shredded red cabbage
2/3 c. rice wine vinegar
2/3 c. white vinegar
1/2 c. sugar
1/2 tsp. red chili flakes
2 cloves garlic

Sriracha Mayo
1 c. mayonnaise
1 tbsp Thai chili sauce, such as Sriracha
2 tsp. lemon juice

Crab Cakes
1 lb lump/backfin crab meat
8 oz (1/2 lb) jumbo lump crab meat
1 1/2 c. breadcrumbs
1 1/2 c. mayojuana
2 tbsp chopped fresh dill
1 tbsp chopped fresh tarragon
salt and pepper

Sandwich Stuff
butter, at room temperature
4 sandwich size ciabatta buns
1 c. arugula
1/2 c. chopped green onion

Put red cabbage in airtight container and set aside.
In small, stainless steel saucepan, combine rice vinegar, white vinegar, sugar, red chili flakes, garlic and 2/3 c. water.
Bring to simmer over medium-high heat.
Pour the mixture over the cabbage.
Cool to room temperature then cover with lid and refrigerate for 24 hours.
After 24 hours, drain the cabbage and store in the refrigerator for up to three days.
In a medium bowl, combine mayonnaise, chili sauce and lemon juice. Whisk until fully blended. Refrigerate until ready to use.
Heat a large cast iron skillet over medium-high heat.
In large bowl, add crab meats, breadcrumbs, mayojuana, dill, tarragon and salt and pepper. Mix until combined.
Separate into four equal portions, shape into patties.
Melt pad of butter in skillet.
Grill patties in skillet until golden brown and cooked through, 3-4 minutes per side.
Butter both halves of each bun, quickly toast them on the skillet.
Spread about a tablespoon of Sriracha mayo on each bun, add a handful of arugula, top with crabcake patty.
Add a handful of pickled red cabbage, garnish with a tablespoon or two of chopped green onions.
Serve with fresh fries or a side salad.

1 1/3 c. all-purpose flour
1 1/4 c. crushed graham crackers
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
2 tsp. vanilla extract
1/2 c. budter, softened
1/3 c. white sugar
1/3 c. brown sugar
1/4 c. grated chocolate

Filling
32 ounces cream cheese
1 1/4 c. white sugar
4 eggs
3/4 c. sour cream
1/2 c. heavy cream
2 tsp. vanilla extract

Preheat oven to 350 degrees F.
Mix together flour, grated chocolate, salt, baking soda and crushed graham crackers. Set aside.
In bowl of stand mixer, cream together budter, sugars, egg and vanilla.
Add dry ingredients and mix until dough has come together. Set aside.
Blend cream cheese and sugar in large mixing bowl until smooth.
Blend in eggs, 2 at a time.
Add sour cream, heavy cream and vanilla until combined. Set aside.
Using a tablespoon, drop the dough into greased mini muffin tin.
Press dough into each muffin cup using a spoon.
Bake 5 minutes, remove from oven.
Fill mini crusts with filling. Bake again, 2-3 minutes.
Let set 30 minutes before serving.
Keep remaining cookies in the refrigerator or freeze up to 30 days.

1/2 c. budter
3/4 c. brown sugar
1/2 c. white sugar
2 tsp. vanilla
2 eggs
1 1/2 c. flour
1/2 c. cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1 c. *chips*
package of Hershey’s Kisses

Preheat over to 350 degrees F.
Beat budter, sugars, vanilla and eggs until fluffy.
Add dry ingredients. Blend well.
Stir in *chips*
Drop by rounded teaspoons onto parchment lined cookie sheet.
Bake 7-9 minutes.
Place Hershey’s Kiss atop each cookie as soon as they are pulled form the oven.

Flavour Pairings
sea salt caramel chips; caramel kisses
mint chocolate chips; peppermint kisses
white chocolate chips; hugs
cookies & cream chips; cookies & cream kisses

1 c. budter, softened
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla extract
3/4 c. smooth peanut butter
1/3 c. cocoa powder
1 tsp. baking soda
2 1/3 c. all-purpose flour
1 c. semi-sweet chocolate chips
1 c. peanut butter chips
10 peanut butter cups (or 25 mini cups) cut into pieces
1 c. mini peanut butter cups

Preheat over to 350 degrees F.
Combine flour, cocoa, and baking soda. Set aside.
In stand mixer, cream budter and sugars together until fluffy.
Add vanilla, peanut butter and eggs. Mix well.
Stir in flour mixture until just mixed.
Add chips and peanut butter cups.
Scoop by heaping tablespoon onto baking sheet lined with parchment.
Bake for 8-10 minutes.
Let cool on baking sheet at least 5 minutes before transferring to wire rack to cool completely.

1 1/3 c. all-purpose flour
1 1/4 c. crushed graham crackers
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
2 tsp. vanilla extract
1/2 c. budter, softened
1/3 c. white sugar
1/3 c. brown sugar
1/4 c. grated chocolate
mini marshmallows
HotCocoa Kisses (made by Hershey’s)

Mix together flour, grated chocolate, salt, baking soda and crushed graham crackers. Set aside.
In bowl of stand mixer, cream together budter, sugars, egg and vanilla.
Add dry ingredients and mix until dough has come together.
Using a tablespoon, drop the dough into greased mini muffin tin.
Press dough into each muffin cup using a spoon.
Bake 5-7 minutes, remove from oven and turn on to broil.
Place a few mini marshmallows in each cookie cup and place them under the broilers for a minute to lightly brown.
Remove from oven and immediately press HotCocoaKiss into each browned marshmallow cup.
Allow to cool before serving.

2 1/2 c. all-purpose flour
1 c. cocoa powder
2 tsp. baking powder
1 tsp. salt
1 c. brown sugar
3/4 c. white sugar
4 large eggs, at room temperature
2 tsp. vanilla extract
1/2 c. budter
1 c. semisweet chocolate chips
1 c. powdered sugar (for rolling)

Preheat oven to 350 degrees F.
Line baking sheet with parchment paper.
Mix flour, cocoa, baking powder, and salt in medium mixing bowl. Set aside.
In bowl of stand mixer, beat both sugars and eggs for 3 minutes, on medium speed until thickened.
Reduce speed to low. Add vanilla and budter.
Gradually add the flour mixture to the sugar and eggs while mixing on low speed, scraping sides of bowl occasionally.
Add chocolate chips.
Put powdered sugar in small bowl.
Scoop heaping tablespoons of dough and roll them into 1 inch balls.
Roll in powdered sugar to coat.
Place balls on parchment 2 inches apart.
Bake for 11-13 minutes.
Cool for 5 minutes on cookie sheet before transferring to wire rack.
Store cooled cookies in airtight container.

*Chill the dough in the freezer for a few minutes to make it easier to work with.
**Use different flavoured chips to make flavour combinations. I like to use mint chips for mine!

Biscuits
1 1/4 c. all-purpose flour
1/2 c. cocoa powder
1 tsp. baking soda
1/8 tsp. salt
1/2 c. budter, softened
3/4 c. white sugar
1/4 c. packed light brown sugar
1 egg
2 tsp. vanilla extract

Filling
1/4 c. butter
1/4 c. shortening (or cream cheese if preferred)
1 3/4 c. icing sugar
1 tsp. vanilla extract

For Biscuits
Add flour, cocoa powder, baking soda, and salt to large bowl and set aside.
Add budter to mixing bowl and beat on high speed until creamy. Add sugars and mix well until combined.
Mix in egg and vanilla extract.
Add dry ingredients and mix on low speed until combined.
Cover dough and chill for 30 minutes.
Preheat oven to 350 degrees F.
Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper.
Roll the dough into small, 2 tsp. sized balls (approx 30 balls)
Press down lightly to slightly flatten.
Bake for 6-8 minutes. They will appear soft, but will harden as they cool.

For Filling
Beat together butter and shortening until smooth.
Add powdered sugar and vanilla.
Mix for 2 minutes, or until smooth.

Once biscuits have cooled, add a small spoonful of filling onto the inside of a biscuit. Place another biscuit on top and press together.
Cookies store well, covered in the fridge, for up to one week. Or freeze up to two months.
Filling can be made up to one week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.

*I use **non infused butter** for the filling, if you want a doubled dose cookie, go ahead and use budter for the filling too. Double the vanilla in this case.