Kitchen Renos

A long anticipated kitchen reno is underway ...

First came the new stove and now the new

countertops have been put into place.

The dishwasher needs to come out and the old counter top is being unfastened.

Within a couple of hours the new counter top (granite) was carefully set into place

by expert installers.

They came a few weeks earlier to measure with a precise laser machine thing and

everything was cut perfectly, including the exact holes for the taps and sink.

It's called Titanium granite and has some beautiful quartz marbling throughout.

The leathered finish on the stone gives it a beautiful look and we can't stop "petting" it!

My lowered Baker's counter (cause I'm short - smile)

A few more additions are being built this week, 

an island to replace the harvest table,

and a chimney cupboard for storage

(ironic since I really should be getting rid of some things and need "less" storage - sigh).

In the meantime we are putting on a fresh coat of paint,

deciding on a light fixture for above the island,

choosing stools,

and picking out some back splash tile.

Still lots to be done ... stay tuned.

Wanted to share a Cubano sandwich I was inspired to make after reading about

it here on That Skinny Chick Can Bake.  I love her blog!

I even managed to find a Cuban bread recipe that I had to try.

Must be because I had new counter tops to play on that I took the time to make this.

It was delicious - I will be looking for this sandwich on the menu

when we head South this winter!

Our little love is sick with a bad cold this week.

She is such a little darling and manages to keep a good attitude even when sick...

Love her so much!

Till next time ..... stay healthy and warm.

Cheddar Thumbprint Cookies

How are your Christmas preparations coming along?

This beautiful Nativity Snow Globe gifted to us many years ago by my

parents-in-law sets the tone for this time of year.

It's also the only "snow" over here right now as we are experiencing unusually warm temperatures (record breaking temperatures) this December!

We just might have a warm and green Christmas this year.

However, soon the 25th will arrive and thus the urgency to prepare some

appetizers and do some baking.

Today I made one of our favourite appetizers,

savoury cheddar thumbprint cookies.

To make these I dug out my food processor (which hardly ever sees the light of day).

This recipe works so well using this pulsing method - and it's quick to make!

A new to me kitchen utensil that is getting quite a bit of use

during this baking season, is my little Tupperware chopper.

This little chopper makes short order of chopping nuts, onions, veggies, fruit, etc.

When I first saw this demonstrated I knew that I "needed" to have one.

It worked perfectly for chopping these almonds.

It will be going with us in the trailer this summer for sure - no hydro needed!

 I also own it's big brother - excellent for chopping salsas, and mixing hummus!

This simple recipe only takes a

few ingredients ...

A few quick pulses blends the cheeses and the butter

Add the flour and pulse again

till you get a nice soft dough.

Now you just make little balls of dough, dip them into water,

and roll them into the chopped pecans.

Place them on a parchment lined baking sheet.

Thumb press them and

chill for 15 minutes

while you clean up and preheat

The oven to 350F

Pop them in the oven for 15 minutes till golden.

Spoon on a dollop of hot pepper jelly and serve them warm.

They also freeze very well without the jelly!

Be sure to "recrisp" and fill them just before serving.

Savoury Cheddar Thumbprint Cookies

1 ½ Cups Shredded white or Old Cheddar Cheese             

½ Cup freshly grated Parmesan Cheese                                                     

½ Cup butter – softened                                                                      

1 Egg yolk

¼ tsp. pepper

1 Cup all purpose flour

1 Cup finely chopped pecans or almonds

¾ Cup hot pepper jelly

Method:

In food processor, pulse together cheeses and butter until smooth.  Add egg yolk and pepper, pulse until blended.  Add flour, pulse just until soft dough forms.  Place pecans on a plate.  Place 1 Cup water in a bowl.  With hands, roll scant Tbsp. of dough into a 1 in. ball – dip into water – roll in nuts.  Place on ungreased baking sheet. With thumb, make indentation in center of each.  Refrigerate for 15 minutes.  Bake in center of 350 oven for 15 minutes or until lightly golden. Let cool on baking sheet and store or freeze until ready to use.  Recrisp by baking at 350 for 3 min. and fill indentations with hot pepper jelly. Serve warm.
Makes 2 1/2 dozen cookies.

It won't be long now till we can hold this little beauty in our arms!!!

Till next time - what are some your favourite kitchen utensils this time of year?