blue_dolphin

I decided the copycat spice wafer ice cream sandwiches were a good thing so I made a few more

Cookies for breakfast Copycat spice wafers with cream cheese and a beautiful O'Henry peach

Ah, I must explain myself. The "few bites" was in reference to @ElsieD's query and only applied to the ice cream sandwiches. I took a few bites when I wrapped them up and have since consumed the rest of that one, which was excellent. I have eaten quite a few of the cookies. Enough to determine that they pair very well with a mug of hot black coffee, a cup of cold milk, a glass of iced coffee and a Manhattan. Even with a glass of water Today, I've repeated the coffee test with consistent, positive results and I think they should go well with a small pour of limoncello but will wait for later in the day. I only made 4 of the ice cream sandwiches to see how they hold up in the freezer but I'll probably make more. I haven't tried the commercial wafers so I can't say how they compare, but this recipe is very good. The level of spice is much better than in other commercial spice cookies (no surprise there, good spices are expensive) and the mixture is complex and interesting. I was going to add some finely diced crystalized ginger, like in Trader Joe's Triple Ginger Snaps, but went by the recipe for the first round. I'll try that next time. They are crisp enough that it should add a pleasant chew.

I've only sampled a few bites of one. The cookies are fairly thin and right now, they are crisp enough to snap. I softened the ice cream enough to smoosh between the cookies and put them back in the freezer to firm up. I just wrapped them up and expect they may soften up somewhat as they sit in the freezer. I used a small scoop to make the cookies so these aren't big sandwiches, just a little over 2.5 inches in diameter.

I also made the copycat spice wafers, thanks to @Anna N for tracking down the recipe and to @gfweb for starting the thread. Turns out, they can be made into rather nice little ice cream sandwiches:

Ditto. Does that mean these are copy-copycat cookies? I use a small cookie scoop that delivered 15g of dough and baked up into 65mm diameter cookies. The recipe yielded 55 cookies vs the predicted 3 dozen. Baked on a silpat lined baking sheet.

@thurbers, you and any other recent Instant Pot/multi-cooker converts may be interested in Hip Pressure Cooking: Fast, Fresh, and Flavorful by eG member @pazzaglia. The Kindle version of the book is currently on special for $2.99 on both Amazon.com and Amazon.ca. I'm not terribly wild about the name but it's a great book for both conventional and electric pressure cookers. I'd recommend it at full price but especially at this discount.

Uh oh. Now I want to put Spam in that crispy kimchi & cheddar omelet!

❤️Oh, for a slice of toast from one of @Ann_T's breads ❤️ The last of the figs in caramelized honey on toast with a soft Spanish goat cheese (capricho de cabra) and walnuts

I just took a wander through the Cooking with Deep Run Roots thread and here are a few more that I really liked: Roasted and fresh tomato pie Fried Chicken Livers with Balsamic-Marinated Figs Stuffed Butternut Bottoms Brussels Sprouts, Apples and Pomegranate Salad with Blue Cheese Honey Vinaigrette Blueberries and Cucumbers with Pistachios and Yogurt My Favorite Beet Salad Blueberry-Rosemary Breakfast Pudding Charred Spring Vegetables with Creamy Scallion Dressing and Hushpuppy Croutons Collard Dolmades with Sweet Potato Yogurt Sage Honey-Glazed Pork Tenderloin with Bacon-Roasted Rutabagas Stewed Tomato Shirred Eggs with Ham Chips Okra Oven Fries There are more but that's a good start. And thanks for asking as I came across a few I'd like to make again. I've made the Party Magnet Cheese Balls a lot. They freeze nicely but sadly there aren't any in my freezer at the moment!

The pork and red curry braised watermelon is a winner!

I think you will enjoy it. It's a great read even if you don't click with the recipes. Like @Smithy, I have it in both paper and electronic versions, one of very few I've done that with.

Fava, Farro, Pecorino and Salami Salad from Six Seasons p 92. The recipe is available online at this link. Kind of like eating an antipasto platter in a salad bowl. I used spelt instead of farro, Point Reyes Toma instead of pecorino fresco and frozen fava beans instead of fresh. I'm sure fresh favas would be great but edamame or any number of other beans would work. This is dressed very simply with red wine vinegar and olive oil and the sweet/tart flavor of the Katz brand vinegar that McFadden recommends added a lot.

Here is a photo of the LoafNest not fitting into the CSO: As you can see, it is too tall to fit underneath the upper heating elements, even when the shelf is in the lowest position. It's close, but just a bit too tall to fit. Another angle Even if you pull the shelf out so you don't need to clear that slightly raised rim on the shelf, the lid still contacts the upper heating element. It's just the height, the rest of the thing fits in fine.

@rotuts, the LoafNest is just a little too tall to fit into the CSO with the lid in place.

A while back, @Anna N posted a link to this 'Nduja Breakfast Sandwich along with her rendition which inspired me to make my own.

@minhthu215, how did you make your infusion? Did you peel or zest the kumquats? Put them in whole? Something else? I've seen a number of methods. The one that appealed the most to me just poked a hole in the kumquats and soaked them in brandy. After the infusion period, the kumquats were dipped in dark chocolate and the brandy was allowed to sit and age for a year.

It's here

I reheated a small portion of the peach & pistachio crisp that I posted about here yesterday and had it with some Greek yogurt. To save space in the fridge, I moved the rest of the crisp into a smaller container. Then I ate that, too

Yes! I was imagining two kids going at each other with the ketchup & mustard! Seeing that food-shooting gun brings to mind this Bug-A-Salt Rifle that shoots table salt. A friend has adopted it as a regular item of kitchen equipment in order to deal with an annoying fly problem. I had no idea that such a thing existed but she finds it quite satisfying. I'm considering the pink camo version myself

While my polenta was cooking this AM, I tossed together a peach version of the Pistachio-Plum Crisp from Dining In p 286. I used coriander instead of cardamom and a splash of bourbon instead of the rose water. I made a 1/4-sized recipe with 1 lb peaches and baked it in a 1 qt Pyrex dish. I like the flavors, especially the pistachios but some of the topping that slipped down in-between the peaches didn't crisp up and I didn't care for the flour-y texture of those bits. There's a small hiccup with the recipe calling for 1 cup of nuts while the instructions use 1.5 cups. The ice cream isn't necessary, I think I prefer the crisp on its own, but it was in the freezer, so I had to check.

Polenta with peperonata and Parmesan

I haven't subscribed to either one in several years either. I subscribed to Cooking Light for many years then switched to Eating Well for a while because I thought Cooking Light was turning into more of a lifestyle publication. I liked the recipes in both.

Crostini with crushed fava beans & 'nduja from Diana Henry's How to Eat a Peach How to Eat a Peach is a menu cookbook and this was listed as a starter for the roasted fish I cooked for dinner last night. I preped the fava bean spread but figured I wouldn't be hungry for the fish if I started with this so, breakfast.

Roast whole fish with fennel - these are some local blue rockfish Served with anise aïoli and roasted tomatoes with anchovy All recipes from Diana Henry's How to Eat a Peach. The fish and aïoli recipes are available online at this link.