These thumbprint cookies are ridiculously easy to make. Seriously…they might be the simplest cookies ever, and they’re also really delicious. I adapted them from the Jammin’ Sugar Cookie Thumbprints recipe in my dear friend Abby Dodge’s cookbook—Desserts 4 Today—so that they’re gluten-free (in fact they’re free of all grains). This means they’re perfect for nibbling on this week if you keep kosher for Passover; they’ll be lovely on your Easter table, too, if you’re looking for an alternative to wheat-filled cookies.
Thumbprint cookies are great because you can fill them with SO many things. Take this opportunity to show off (and maybe use up, if necessary) your favorite jams, marmalades, fruit curds, and nut butters.
I filled the cookies you see here with homemade chocolate raspberry jam, tangerine vanilla marmalade (so lovely: the recipe is found in here), Meyer lemon curd, and peach rose petal jam (I promise to share this recipe this summer…it’s amazing). I also made a few with almond butter.
Have fun with these cookies, and have a very happy Passover or Easter if you’re observing one of these holidays this week :)
*Disclosure: I am so pleased to be working with the wonderful folks from California Endive Farms again. I receive complementary boxes of endive and I am being compensated to develop recipes to share with you in the coming months; all opinions expressed here are 100% mine.
The great thing about being an “endive ambassador” is the seemingly never-ending supply of this healthy vegetable in my refrigerator; I’ve eaten endive all winter long just about everyday and in many, many ways. I love it both raw and cooked, but for different reasons. When it’s raw, endive functions like a bitter green that’s excellent for digestion; when it’s cooked, the bitter flavor mellows so endive makes a palate-pleasing side dish. No matter how you choose to eat it, though, endive is high in vitamins and fiber, but low in calories and carbohydrates; it’s also grown in the USA and is unique because it’s always “in season”.
The preparation of baked endive you see here was adapted from a sweet book I picked up in my local independent book store last weekend: Mr. Wilkinson’s Vegetables: A Cookbook to Celebrate the Garden. The original recipe calls for fennel, but I had a hunch endive would work very well in its stead: it did. This recipe also includes anchovies, and I know this may scare some of you a bit, but anchovies in a dish like this are pretty magical. They add a wonderfully salty flavor! I used anchovies from Vital Choice, which are harvested sustainably and contain protein, omega-3 fatty acids, and vitamin D (so this dish quite nutritious). If you don’t want to give the anchovies a try, though, it’s okay to omit them.
For the breadcrumbs, I suggest you use a traditional sourdough loaf (or ciabatta, as recommended in the original recipe). I definitely could have torn mine into smaller pieces, so feel free to do that. If you avoid bread because you eat a low-carb or paleo diet, this dish will be just fine if you leave the breadcrumbs off. If you are gluten free but you like the idea of the breadcrumbs, use your favorite sturdy gluten-free bread.
Have you ever tasted homemade candied citrus peel? It’s a far cry from any store bought version you may have tried in the past, I assure you.
This recipe for candied orange peel makes for a somewhat lengthy project (it takes 2 weeks total), but there’s very little actual work involved, and the results are SO worth it. I urge you to give it a try before winter’s really over, while you can still find beautiful citrus.
This method for candied peel comes from A Country Cook’s Kitchen, a charming book I picked up a few months ago. The author states that candied peel made this way will last for several months in an airtight container, but I am pretty sure my family will eat through ours long before then.
Though I haven’t tried it, I am pretty sure this method will work for grapefruit peel and lemon peel, as well (I’d use Meyer lemons). You’ll need fewer grapefruits but more lemons if you decide to go either of those routes.
Have you all met my dogs? Jake is my sweet yellow labrador rescue and Jezebel is my lovely leonberger. These two are the best of friends and had a blast playing in the snowstorm we got last week! I love these photos I took of them, and hope you will, too. At the end of this post, you’ll find a selection of links to articles I’ve read recently, that I think you should read, too. Oh, and don’t forget to enter my Blue Canning Jars Giveaway! Cheers to a wonderful Sunday/St. Paddy’s Day.
I’ve got a fun little giveaway for you, my friends :)
Ball just released these limited edition vintage-inspired blue jars, and they’ve offered to give a box of them (6 jars in all) to one of you! These jars are part of the Ball Heritage Collection and they’re really beautiful.
I don’t know about you, but I am more likely to drink lots of water when it’s in a pretty glass, and these blue jars are just perfect! They’re also terrific for decorating, canning, as a vase for flowers, etc. The jars are pint-sized and they have small openings, which makes them just right for covering with EcoJarz (stay tuned: I am going to be giving away a few of these awesome eco-friendly jar toppers very soon). The lids the jars come with are 100% BPA-free, as well.
As I mentioned above, these are a limited edition, so don’t wait to get yourself some of these lovely jars! (You can also purchase them here.)
Official Rules for the Giveaway: No purchase necessary. Open to US residents over 18 years of age only. This giveaway will end on Tuesday March 19th, 2013 at 11:59 pm EST. One winner with a valid entry will be selected at random using random.org. Winner will be notified by email and will have 48 hours to claim their prize or another winner will be selected.
To enter, please leave a comment below. This giveaway is now closed.