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Egg and Sausage Breakfast Casserole

Posted on by Run DMT
1

PhotobucketYou will seriously love this breakfast casserole recipe and you will want to bookmark it or pin it for sure.  Go ahead.  I’ll wait.

Because this breakfast is so tasty and such a crowd-pleaser, I’ve made it twice just this month for family and friends.  Seriously, it’s that good.  And the best part, it’s low fat.  You’re pinning it now, aren’t you?  I knew I would have you at “low-fat”.

I’m not sure how I stumbled upon Eat Yourself Skinny, but I was happy to find her low-fat recipes, especially her healthier version to a brunch classic.  However, I had to modify her recipe because I can’t eat breakfast sausage that contains MSG due to my sensitivity to it.  So, I substituted the reduced-fat pork sausage for an even lower fat option: Al Fresco Country Style Chicken Breakfast Sausage.

I also used a half loaf of Publix White Mountain bread because I thought the thick, dense bread would make a wonderful base for the casserole.  Both substitutions were spot-on and like I said, a real crowd pleaser.

All you need is a mimosa to wash it down.

Low-Fat Egg and Sausage Breakfast Casserole

(Adpated from Eat Yourself Skinny)

Ingredients

1 package Al Fresco Country Style Chicken Breakfast Sausage

1 medium onion, diced

2 eggs

4 egg whites

2 cups fat-free milk

1 ½ tsp spicy brown mustard

½ tsp Kosher salt

¼  tsp ground black pepper

½ loaf of dense, crusty bread cut into 1 inch cubes

2 cups (8 oz) reduced-fat sharp cheddar cheese, shredded

 

Directions

Preheat oven to 350° degrees.  Prepare a 13 x 9 inch baking pan with cooking spray.

In large skillet, stir and sauté onions until translucent.

As onions cook, slice sausage links into quarters.  Slice each link into quarters lengthwise and then slice each quarter strip into small bite size morsels.  Add to onions.  Stir and warm through.

In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper.  Stir in the bread cubes, cheese and sausage mixture.  Pour into baking dish.

Bake at uncovered for about 45 to 60 minutes or until a knife inserted near the center comes out clean.  Watch closely for the last ten minutes to avoid overcooking or burning the casserole.

Let stand for 5 minutes before cutting.  Serve with Tabasco or fresh salsa.

Makes 12 servings.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



*Also submitted at*

Denise Mestanza-Taylor+

5 Miles for Moffitt 2012

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Although my 5 Miles for Moffitt race was over two weeks ago, I’ve been struggling with this recap as well as a chest cold.

Against my better judgment, I decided to run the race with a hacking, nagging cough.  My chest was tight and I could barely breathe, but it was important for me to run this race in my Aunt June’s memory.  Aunt June spent the last two years of her life barely breathing through rounds of chemotherapy, therefore, I could easily suck it up and run with a little cough.

Friends advised me to take the race easy and not push myself, which was my plan.  “Listen to your body, don’t push it!” @forrestgump49er tweeted me.  I was just there to do something good in the ‘hood and support a cause that is bigger than all of us.

Much like last year, the course led us through the campus of my Alma Mater.  For the most part, it’s a flat course through the USF with lots of shady trees and the occasional hill.

We ran the past The American Cancer Society and Moffitt as subtle scenic symbols to remind us why what brought us here.

Past the hospitals, we began a gradual incline.  I remembered this being quite challenging last year, but this year it didn’t seem so bad despite feeling poorly due to my cold.  I guess all those fitness challenges paid off!

Around the bend, we ran towards the Sun Dome and then the course looped back with more “hills” on the horizon.

Once over the final incline, the 5 milers joined up with the 5K runners and surprisingly, it wasn’t congested where the two races met.

As we headed toward the finish, I caught a whiff of the jasmine hedge along the street.  I couldn’t help but sing, “Summer breeze races make me fine. Blowing through the jasmine in my mind.”  I’m not sure if anyone appreciated my humor or singing as we finished up our five miles.

At least I enjoyed it and my time too.  Even with a cold, I finished almost a minute faster than last year.

Gun Time 51:08.4 

Chip Time 50:45.3 

Ave Pace 10:10

Division Place 34/68

Overall Place 515/886

After the race, I hacked a lung from coughing and then I visited the Moffitt Mole Patrol for a free skin screening.  Since I constantly slather myself in sun block, I felt pretty confident in the results.  Boy, was I in for shock!  Apparently, I have some sun damage on my chest.  What?!  How is that possible? 

I determined it’s from all the unintentional exposure like walking through a parking lot or spontaneous play dates at the park.  Needless to say, this mama will make sun block part of her daily routine from now on!  I ain’t getting old lady neck or chest just yet!

When I put my racing top back on after my screening, I noticed my “in memory” sign was missing.  Somehow the sign had slipped out of the plastic sleeve during the race.  “I’ve lost my aunt!” I exclaimed to the doctor, but he looked very confused.  I’m sure he thought the sun was damaging my brain as well as my skin.

PhotoStory Fridaythe hollie rogue Look whooooo’s snapping Unknown Mami

Denise Mestanza-Taylor+

Progressive Picnic: Thai Basil Chicken Lettuce Wraps

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Roll out the picnic blankets and bring an appetite for the blogosphere’s first ever Progressive Picnic Blog Hop!

For this virtual picnic, each foodie blogger listed below is offering a different menu item.  Click on the links and be prepared to lick your lips as your eyes feast on an assortment of delicious dishes.

Camille from Growing Up Gabel is offering an appetizer, Bacon Wrapped Stuffed Dates.

Courtney from Peace, Love, Recipes is bringing the beverage, Red, White and Blue Sangria.

Ruthie from What’s Cooking With Ruthie is supplying the side dish, Picnic Perfect Potato Salad.

Heather of Hezzi-D’s Cooks and Books is dishing out the dessert, White Chocolate Brownies.

And yours truly is serving up the main dish, Thai Basil Chicken Lettuce Wraps.

Thai Basil Chicken Lettuce Wraps

Ingredients

2 Tbsp canola oil

1 lb boneless, skinless chicken breast cut into thin strips

½ tsp Kosher salt

¼ tsp ground black pepper

2-inch piece of fresh ginger, peeled and minced

4 garlic cloves, minced

¼ tsp crushed red pepper flakes

1 large yellow or white onion cut Asian style

1 red bell pepper cored and cut into thin strips

¼ cup tamari or low sodium soy sauce

3 Tbsp honey

¼ cup fresh basil, chopped

1 cup cooked Jasmine rice

Leafy green lettuce (Romaine or Bibb)

Directions

Heat the canola oil in a large skillet on a medium high heat.  Add chicken strips and season with salt and pepper.  Stir-fry for a few minutes to sear the meat at the edges.  Then, add ginger, garlic and red pepper flakes and cook for two minutes more.  Add the red bell pepper and cook until softened.  Add onions and stir fry for few minutes.  Once onions are soft, add tamari and honey.  Together, they should form a caramel colored sauce as they deglaze the pan.  Stir to coat chicken with the sauce.  Remove from heat and stir in basil.  The heat from the pan will cook and wilt the basil.

Using the leafy part of the lettuce, drop a Tbsp on cooked Jasmine rice in the center of the lettuce.  Then, add spoonful of the Thai Basil Chicken and gently drizzle some sauce from the skillet over the mixture.  Roll lettuce to form wrap and place on a serving platter. Continue with remaining stir-fry and serve.  If any sauce is remaining in skillet, pour it into a ramekin to use as a dipping sauce.

Denise Mestanza-Taylor+

Random Tuesday Thoughts about a Super Sloth with a Cough, a Sociopath, Some Hot Stuff and Track Tuesday

Posted on by Run DMT
1

For the past two weeks, I had been suffering from a really nasty cold that I just couldn’t shake.  One of the fantastic symptoms of my cold was a horrible, wet hacking cough, like a smoker’s cough. No exaggeration, I sounded as though I had been smoking unfiltered Lucky Strikes for 20 years. With the cough, I also had this horrible tightness in my chest, which made it very difficult to breathe.

Despite not being able to breathe, I decided to go ahead and run in the 5 Miles for Moffitt race.  I already had skipped out on the Crazy Sombrero 5K the week before due to my cold and I didn’t want to miss another race.  Besides, my aunt spent the better part of two years fighting lung cancer, the least I could do was suck it up and run with a little chest cold.  Admittedly, that wasn’t the smartest thing I’ve ever done.

Just as the experts warn you, you shouldn’t run with a chest cold.  A runny nose or sore throat is a different story.  Limited breathing due to chest congestion is not a good thing and I truly believe running in the race extended the life of my cold.  So, let this be a lesson to you. Learn from my mistake.  Always listen to the Livestrong Gods.

So while I spent the time recovering from my cold, my blog suffered.  Actually, everything suffered.  I didn’t have the energy to do much.  I missed out on the superhero challenge.   I missed out on the Track Tuesday speed work.  I missed out on logging miles for the Joggermom Marathon. It made me sad to miss out on it all.  For almost two weeks, I was a super sloth with a cough.

Then when I woke up on Saturday morning, I could breathe, but I waited a couple more days just to be safe. I started running again on Monday and today it was back to business as usual with my speed work.  I am happy to be back on “track” now.

Now that I’m all healthy again, I’m a #superhero once again doing my Spiderman and Superman sets as well as running and blogging again.  The first half of the month may have been a loss, but next couple of weeks and the Joggermom Marathon will end on a high note.

Although my running may be back to business as usual, my blogging still had a slow start because yesterday, I totally flaked on a Music Monday post, which is a first in almost 3 years.  I’ve been playing catch up now that I’m feeling better and blogging a music post didn’t make the must-do list.  I felt horrible about it too since I’m an honorary co-host this month with Xmas Dolly and 4M crew.  Plus, this week’s theme was a song from a movie and movie soundtracks are my thing, a lesson I learned from the late John Hughes.  And I had such a good one in my head, but it just never made it to the blog.  Aw hell, I’ll share it now.

Is anyone else sad that all the shows are ending?  I am not happy about all these season finales and cliff hangers.  I am completely addicted to Once Upon a Time and that cliff hanger was the worst best.  Of course, if the show is not renewed for another season, I would be happy with the ending, without giving too much away.

Please tell me I’m not alone with my Once Upon a Time obsession!  I can’t wait for the Season 1 DVD to be released (August 28) so I can watch it all over again.  Seriously, it’s that good.

Once Upon a Time: The Complete First Season [Blu-ray]

When I am really into a show, like I am with this one, I visit the show’s website and read all the actors’ bios and watch the interviews.  I love reading where the actors studied and what other shows they’ve done.  Since I’m a bit entranced by the actor who plays Rumplestiltskin/Mr. Gold, Robert Carlyle was the first I investigated.  Imagine my surprise, when I learned he was the actor who played Begbie in Trainspotting.  Actually, I wasn’t truly surprised, because Rumplestiltskin in pretty creepy as is Begbie.  But Begbie gave me nightmares.

In case you aren’t familiar with it, here’s a glimpse.  Warning: Begbie is a psycho sociopath and these clips are violent and riddled with vulgarities.

Robert Carlyle may be better known for his role as Gaz in The Full Monty. (Be sure to click on that link and watch the movie clip.  Gaz is one sexy thing. lol)  Truthfully, I prefer to remember him as Gaz than Begbie.  It also demonstrates the depth to his acting ability.  Plus, with Donna Summer’s passing over the weekend, this scene and song seem very fitting pretty fitting.

 

So, there you have it. My Music Monday post may be a day late, but Track Tuesday is now literally Track Tuesday.  And now for the sprints…

1.1   Mile

Time 11:05

Ave Pace 10:05

 

Lap 1 –  0.25 mile

Time 1:73

Ave Pace 7:37

 

Lap 2 – 0.25 mile

Time 1:73

Ave Pace 7:37

 

Lap 3 – 0.26 mile

Time 2:01

Ave Pace 7:53

 

Lap 4 0.24

Time 1:52

Ave Pace 7:39

 

1 mile

Time 10:14

Link up and share your speed work and some music for your Track Tuesday/Track Tuesday post.


*Also linking up at*

Stacy

Denise Mestanza-Taylor+

Chicken and Chorizo Paella

Posted on by Run DMT
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PhotobucketI seriously love Spanish food.  For me, Spanish food is comfort food, like someone’s else mac and cheese.  Throw a bunch of ingredients together and it’s like a latino’s version of a casserole.  Not to mention, there’s just something about the saffron that just makes me happy.

I’m just mad about Saffron. 

So when I found this easy, low-fat version of a Spanish classic, I had to give it a whirl.  Thankfully, my family loved it and now this meal is a regular on our weekly dinner menu.

Now, if I was a better latina, I would go to the bodega to buy my chorizo, but I’m too lazy for that, which is just sad really because there’s a bodega on every corner in Tampa.  However, there is really no need for me to make an extra trip to the bodega, except to support small business owners which I really should instead of giving money to big corporation.

But in one weekly shopping trip to my local Target, I can buy MSG-free Archer Farms Chorizo Sausage as well as pick up a allergy medication, tampons, a cute sundress, some new sandals for my kids and deeply discounted running clothes.  See how I save money shopping at Target?

But this post is about paella not summer deals at Target.

Chicken and Chorizo Paella (Pollo y Chorizo Paella)

(Borrowed from So Easy by Ellie Krieger)

Ingredients

1 Tbsp olive oil

3 chorizo sausage links

1 lb skinless boneless chicken breasts, cut into 1-inch cubes

1 medium onion, chopped

1 garlic cloves, minced

2 cups low-sodium free range chicken broth

½ cup frozen peas

1 cup uncooked white rice

1 ripe tomato, chopped

¼ sliced green Spanish olives with pimentos

½ tsp salt

¼ tsp ground black pepper

¼ tsp turmeric

Pinch of Saffron threads

 

Directions

Preheat oven to 375.

Using a large, heavy skillet with lid, heat olive oil in skillet on a medium heat.  Add chorizo links and cook for about 3 minutes on each side or until brown.  Remove links from skillet and slice into ½ inch round slices.  Return chorizo to skillet and add chicken.  Cook both meats together for about 5 minutes or until chicken is no longer pink on outside.  Transfer chicken and chorizo to a plate.

Add onions to skillet and cook, stirring often until softened, about 3-5 minutes.  (There should be enough oil in the pan left from the chorizo, but if need be, add 1 Tbsp olive oil to skillet.)  Add garlic and cook for about a minute.  Return chicken and chorizo to skillet and add chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric and saffron.  Bring to a boil, cover and transfer to oven.  Cook until rice is tender and the liquid is completely absorbed, 25-45 minutes*.

*Time may vary depending on oven.  This dish takes closer to 45 minutes in my oven.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



*Also submitted at*

Denise Mestanza-Taylor+

Our Own Joan of Arc

Posted on by Run DMT
10

As we wrap up the end of the school year, it seems like the projects keep piling on.  One of the recent projects required my youngest daughter, Emmalynn, to read a biography, complete with a book report and then she had to either dress as that person or create a puppet of that person for an oral presentation.

Did I mention she’s only six?  I don’t recall having to do these types of presentations until high school.  Nonetheless, Emmalynn and I visited our local library to search through the stacks of biographies for her report.

There were so many wonderful biographies of great people.  Although the choices were endless, we limited our choices to the materials and costumes available in our closets for the oral presentation portion of this assignment.  Should she be Sacagawea?  Mary Queen of Scotts?  Madame Curie?  Hillary Clinton? Miley Cyrus?  Harriet Tubman?
You Wouldn't Want to Be Joan of Arc!: A Mission You Might Want to Miss

The choice seemed clear when we found You Wouldn’t Want to Be Joan of Arc!: A Mission You Might Want to Miss.  She
could totally pull off a Joan of Arc.

With her Bob haircut, a sword, a riding horse-on-a-stick, and a homemade Princess Leah costume, she would be a dead ringer.  Not literally, though.  We would omit the whole burning at the stake part for her presentation.

As we read through the book, we learned that Joan of Arc preferred carrying a banner over a sword.  Therefore, we fashioned a similar banner using the backside of some leftover Christmas wrapping paper.  Emmalynn did her best to draw a few fleur de lys, the angels Michael and Gabriel seated on either side of God and the Latin words “Jesus Maria”.

For a more dramatic effect, Dad wrapped some duct tape around the cardboard tube.  It also helped strengthen the tube.

In the end, we had our own little Joan of Arc, who lived to tell about her adventures.

 

Denise Mestanza-Taylor+

Motherhood Makes Beautiful Things

Posted on by Run DMT
8

In recent months, there has been a resurgence on  “war on women”.  I’m not referring to the “war on women” that has been happening for centuries in the Middle East or the heinous atrocities happening to women in Africa or even the verbal attacks in the U.S. political arena. Instead, I’m referring to the age old war of working moms vs. stay at home moms and the other ugly battle, attachment parenting vs. traditional parenting.  First, it was the ridiculous comments made by Hilary Rosen about Ann Romney.  Then, there was an uproar in response to the Time magazine cover.

Why do we allow society or the media to flame these feuds?

If you work outside the home and still have the strength to raise a family, then you should be applauded.  If your job is a full time mom trying to juggling it all without losing your mind or yourself trapped between a world of toddlerese and Lori Berkner, then your efforts should be applauded as well.  Neither job is easy.  Motherhood no matter how it’s dressed up, be it a corporate suit or yoga pants, requires sacrifice and that sacrifice should be praised not ridiculed.

And yet, somehow that sacrifice opens the door for ridicule or judgment rather than praise.

As moms, we make decisions every day about child-rearing with the sole purpose to do what’s best for our children.  Therefore, how can any reasonable child-rearing choice be wrong?  If you choose to breastfeed your child until school-age, who are we to judge?  If you choose to bottle feed your baby over breastfeeding, who are we to judge?  And if your child stays on the bottle, boob or binky until kindergarten, then that’s also a parenting choice and no one should judge.

No matter which avenue we choose to get there, we all want a stress-free existence with confident, well-adjusted children.  Our ultimate goal is the same.  So why not build a society that mirrors the one created when we cradle infants in our arms, be it on the breast or on a bottle?

Acceptance and support starts with each of us.  As mothers, we need to stop criticizing each other and start supporting one another.  We can’t allow magazine images and political sound bites to open the door to criticism and attacks.

Motherhood makes beautiful things.  Society needs to stop turning into something ugly.

With yesterday being Mother’s Day, I felt compelled to share my thoughts about moms supporting other moms and what better way than incorporating it into a Music Monday post.  What topics and tunes are moving you?

I’m still co-hosting with Xmas Dolly and her Monday’s Music Moves Me crew (Lorie, Stacy, Callie and Cathy), so link up and share.

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Denise Mestanza-Taylor+

Aunt June’s Struffoli (Honey Balls)

Posted on by Run DMT
7

PhotobucketI don’t know what my obsession with balls is lately.  First my MIL’s potato balls and now I can’t get my Aunt June’s sticky balls out of my brain.

Aunt June would make her famous honey balls for every special occasion and they were always a hit.  (Since my mom and her sister are NYC girls, you have to respect the ball and pronounce it as “bawls”.)  Basically, Struffoli consists of small dough balls fried and slathered in honey.  So simple and yet something about these balls always made mouths happy.

I have such fond memories of holidays gathered around Aunt June’s dining table and everyone huddling over a large bowl of honey balls.  My sister and I would always scrape extra honey off the bottom of the bowl before popping a ball into our mouths, which of course, is the proper way to handle my aunt’s balls.

Aunt June passed away two years ago this September after a battle with lung cancer.  Tomorrow I run 5 Miles for Moffitt in her memory.  Today, I share her Struffoli recipe with you in her memory.

Aunt June’s Struffoli (Honey Balls )

Ingredients

2 cups flour

3 tablespoons sugar

¼  tsp salt

¼ teaspoon baking powder

½ stick unsalted butter, cut into ½-inch pieces

3 large eggs

1 teaspoon vanilla

Canola oil for frying

1 ½ cups honey

Multi-colored sprinkles (Rainbow colored nonpareils)

Directions

In the bowl of a food processor, pulse together flour, sugar, salt, and baking powder.  Add the butter and pulse  a few times until crumbly. Add the eggs and vanilla.  Pulse until sticky.

Remove and form into a ball.  Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cut the dough into 4 equal pieces. On a lightly floured work surface, roll out dough until ¼ inch thick. Using a knife, cut each piece of dough into ½ inch wide strips.

Then cut each strip into ½ inch squares. Roll each piece of dough into a small ball about ½ inch in size.   Lightly dredge the dough balls in flour, shaking off any excess.

Using a small fryer, pour enough oil to fill about a third of the way and heat oil to 375°. Fry the dough in batches until lightly golden, about 2 to 3 minutes. Transfer to a plate line with paper towels to drain excess oil. Once cooled, transfer balls to a large bowl.

In a large saucepan, heat honey over medium heat. Bring to a boil, stirring occasionally (about 3 minutes). Remove the pan from the heat. Pour the honey on top of the fried dough.  Stir until evenly coated in the honey. Allow the mixture to cool for 2 minutes.

Serve in family style in a large bowl or scoop a few honey balls into cupcake liners. Decorate with sugar sprinkles and allow to set for 2 hours. Struffoli can be stored in an air-tight container at room temperature for at least a week.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!

*Also submitted at*

Sweet Tooth Friday

Denise Mestanza-Taylor+

If I Catch You (Panties May Peel Off)

Posted on by Run DMT
13

PhotobucketFor this week’s Music Monday, I’m co-hosting with Xmas Dolly and her Monday’s Music Moves Me crew: Lorie, Stacy, Callie and Cathy.  These ladies are such wonderful, supportive people and I am THRILLED to be part of the MMMM team again for the next month!

The MMMM gang love their themes and this week’s theme is songs from other countries.  Since I love Latin music, I chose to share the number one hit on the Latin charts, Ai Se Eu Pego by a Brazilian artist, Michel Telo (pronounced mee-sell tay-lo) .

Michel’s sounds very similar to David Barnes or Jason Mraz mixed with accordion.  And look at how cute he is! His smile is adorable.  I just want to keep him in my pocket.

Michel also sings the song in English in case you were wondering what this cutie pie was singing.

If you like Michel, but thought he lacked some sex appeal or a beat that was easy to dance to, not to worry, because he has teamed up with Mr. Worldwide.

Pitbull music and remixes should come with a warning.  Once you mix a song with Pitbull, it prompts panties to fall to the floor.  Although panties peeling off are spontaneous and animalistic reaction to the music, it could also have something to do with Pitbull wanting to play with a woman’s maracas.

I’ve downloaded the song and added it to my running playlist to investigate this maraca matter further. I just hope I don’t lose my panties while I’m running.

I could trip.

What International songs have your panties falling off this week? Link up and share.

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Denise Mestanza-Taylor+

Mexican Wedding Cakes for Cinco de Mayo

Posted on by Run DMT
10

PhotobucketMy family and I are participating in a Mexican-themed race today called the Crazy Sombrero.  Afterwards, one of our friends is hosting a post-race party where all the guests were asked to being a snack to share for the fiesta.

What to bring?  What to bring?  Margaritas?  Mexican Lasagna?  

As I flipped through the Mexican-flare recipe cards in my mind, I recalled the potluck luncheons from my early teaching days. Back then, I taught in a very rural community of Dade City with a large population of migrant workers, mostly Mexican and some were part of our school’s staff.  Thanks to the lovely senoras on staff, Mexican Wedding Cakes were always part of the potluck and they were delicious.  Similar in texture to a shortbread (Scottish, not Martha’s), they were a tasty light, flaky buttery cookie.

So, to pay homage to my Mexican homies, I tried my hand at Mexican Wedding Cakes like the senoras used to bake.  Traditionally, these cookies are made with pecans or walnuts, but due to my nut allergy, I chose to use almonds instead.

Before beginning the cookie batter, I roasted the almonds on an ungreased baking sheet at 325° for about 10 minutes for a rich fragrance but not burnt.

I let the roasted almonds cool completely before I chopped them in a food processor for a fine, almost mealy texture.

Using a standing electric mixer, I combined the butter, powdered sugar, salt, vanilla, ground nuts and flour.  Then, I rolled them into 2-inch balls and baked them for about 15 minutes until the edges were golden brown.

I let the cookies set and cool for a few minutes before rolling them in powdered sugar.  Once coated with a light layer of confectioners’ sugar, I returned them to the cooling rack.

Honestly, Mexican Wedding Cakes are so easy to make and I think the senoras would be quite pleased with my cookies.  They tasted just like I remembered.  It’s funny how one small taste can send you back in time.

Me gustan mucho.

Mexican Wedding Cakes

(Adapted from The Joy of Cooking)

Ingredients

1 cup (2 sticks) unsalted butter at room temperature

½ cup confectioners’ (powdered) sugar

¼ tsp salt

2 tsp vanilla

1 cup nuts (pecans, walnuts or almonds), toasted and finely ground (See above.)

2 cups all-purpose flour

1 cup confectioners’ sugar for topping

 

Directions

Preheat oven to 350°.

Grease or line two cookie baking sheets with parchment paper or Silpat liners.

Using a standing electric mixer, beat butter, sugar, salt and vanilla until well combined.  Then, add finely ground nuts and mix on a low setting for about 15 seconds.  Add flour and mix on a low setting until well combined.

Shape into 1-2 inch balls and arrange about 1 ¼ inch apart on the baking sheets.  Bake one at a time until edges are golden brown, about 15 minutes.  Remove sheet from oven and cool on a wired rack for about 5 minutes.

While still warm but cool enough to handle, roll each cookie in confectioners’ sugar and return to cooling rack.  Just before serving, sift additional confectioners’ sugar over cookies.

Yields about 2 dozen

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



*Also submitted at*

Sweet Tooth Friday

Denise Mestanza-Taylor+