I love my boyfriend t-shirt...

i get into holidays, okay.

i find them as great excuses to make great food, plan parties, be with friends and family...

and sometimes buy clothes.

i came across this awesome "i love my boyfriend" t-shirt at target the other day.

um, yeah, I bought it and will be wearing it on valentine's day.

Buttery Strawberry Jam Cookies with Crystallized Ginger and Strawberry Cream Cheese Frosting

Happy February, friends! Can you believe it. It's time for lots of chocolate, pink sugar cookies, and special dinners with your loved ones. February is usually a pretty cold and dreary month in Utah, especially if you don't make it up to the ski resorts as much as you'd like...but this year it's warm, the roads are clear and it feels like an early Spring. I am always confused at what to wear in the mornings.

 

But one thing I'm not confused about is getting into the spirit of love. I grew up in a home where my Mother decked out the house in pinks and reds and always made festive treats. My father spoiled his girls with beautiful flower arrangements, and we all had a fun time. I haven't quite pulled out any decor yet, but I have been adding to my list of special treats to make for weeks! Adam and I have the tradition where we eat-in for Valentine's. It's just the way I like it. No huge expensive gift expectations, no long wait at restaurants--just a nice evening at home to love and appreciate each other. And oh yeah, enjoy a delicious homemade meal.

Adam makes dinner and I bake dessert. I am honestly stuck at what to make this year. I can't decide if I'm going the chocolate route or the fruit direction. All I know is I want to keep it simple and delicious.

Speaking of simple. I have a super easy cookie recipe for you to try that is super delicious. It would be great for Valentine's Day! It's a special strawberry cookie recipe that I adapted from Dorie Greenspan's Buttery Jam Cookies. This recipe all came about by the ridiculously over-abundance of jam in our fridge.

My sweet husband can't resist great jam, and every time he runs an errand he comes home with a new jar. The jam to human ratio at our home is 7:2. It's crazy! As I was cleaning our fridge one day I decided it was time to bake with jam. I had my eye on my current favorite strawberry jam preserves by Bonne Mamam. Man, that stuff is good. So I went to work.

I made Dorie's Buttery Jam Cookies recipe as usual with three minor adaptations.
1. I used Strawberry Jam instead of apricot.
2. I added in a heaping tablespoon of minced crystallized ginger (I'm always looking for ways to use this stuff up!)
3. I made a Strawberry Cream Cheese frosting to top it off. (Best decision ever! I already had a batch of cream cheese frosting made from a previous project and just folded in the jam. Hello, easy)

I hope you'll give these Butter Strawberry Jam Cookies a try. They'll be great for Valentine's day or really, any day of the year! And it may just help you jam addicts clear out that top shelf.

Buttery Strawberry Jam Cookies 
with Crystallized Ginger and Strawberry Cream Cheese Frosting
by Becky of Project Domestication
Slightly adapted from Dorie Greenspan's Buttery Jam Cookies

Ingredients:
2 c. all-purpose flour
1 t. baking powder
1/2 t. ground ginger
1/4 t. salt
1 stick (8 tablespoons) unsalted butter, at room temperature
2/3 c. sugar
1 large egg
2 T. milk
1/2 t. pure vanilla extract
1/4 c. strawberry jam
1 heaping tablespoon of minced, crystallized ginger

Directions:
Position the racks to divide the oven into thirds and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
   Whisk together the flour, baking powder, ginger and salt.
   Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until creamy and smooth. Add the sugar and beat for a minute. Add the egg and beat for 2 minutes more. The mixture will be satiny. Add the milk and the vanilla and beat just to combine. Don't be concerned if the mixture looks curdled, it will even out shortly. Reduce the mixer speed to low, add the jam and beat for 1 minute more. With the mixer still on low, add the dry ingredients (except for the crystallized ginger) and mix only until they are incorporated. Add in crystallized ginger and mix till barely combined. You'll have a very thick dough.
   Spoon the dough by rounded teaspoonfuls (or larger) onto the baking sheets, leaving about an inch between mounds.
   Bake the cookies for 10-12 minutes, rotating the pans from top to bottom and front to back at the midway point. The cookies will be only just firm, fairly pale and browned around the edges. Pull the sheets from the oven and allow the cookies to rest for 1 minute, then carefully transfer them to racks to cool to room temperature. Repeat with the remainder of the dough, cooling the baking sheets between batches.

Let cookies come to room temperature. Frost with Strawberry Cream Cheese Frosting.

Strawberry Cream Cheese Frosting
1 c. cream cheese frosting (Use your favorite recipe.)
1/4 c. strawberry jam

Directions:
Combine jam and frosting with spatula. Mix until combined.

Blogger & Cookbook Recipes I Tried This Month - January 2012

January was a very happy month for me. It was a month that provided a big breath of fresh air. A time to take a breather and relax. I've been giving myself the gift of time--time to do things for myself. It's wonderful. I'm rediscovering things about myself. I'm leaving time for hobbies new and old. I get more time with family and more quality time with my husband. I feel wonderfully balanced and fulfilled. I say this not because I wasn't doing these things before, I say it only because I feel it is a real focus for me now. Sometimes I think we are so laser-focused on work, deadlines and other goals that we forget about true leisure time and exploring a variety of activities that make us happy.

Would you believe me if I said I've only baked once this month? It's amazing how much focused, free time I've had since completing Tuesdays with Dorie. I miss the fun of TWD. But I love the extra time I have in my schedule for exercising, painting my nails, writing thank you notes, developing my own recipes, going out with friends, quilting, organizing my home, reading, ping pong, playing board games and much more! It's quite refreshing.

Like many of you, I made a list of specific items I wanted to accomplish in 2012. Among that list, was a focus on cooking...and cooking within my means, whether that be time or financial resources. I genuinely love being in the kitchen--I crave the creativity that I feel when I am making meals and the satisfaction from feeding my family. It's so fun to discover new flavors, techniques and recipes that will become staples in our home. This month I found myself delighted with many great recipes to try. Some are from food bloggers and others from cookbooks I own. Let's review them, shall we?  

Apple Cinnamon Baked Oatmeal by Two Peas and Their Pod 
I've made this recipe at least three times. It's warm and delicious. It's fantastic as is, but I've mixed it up and doubled the apples and tripled the cinnamon. Last time I made it I doubled the recipe and we enjoyed it all week long. It refrigerates well.

Toasted-Coconut Pecan Butter by Heather's Dish
This recipe was a revelation. On a week where I wasn't allowing myself sweets, it sure stepped up as a great substitute. (Yes, I understand it was full of fat and that my coconut was probably sweetened...but at least it wasn't a cupcake or gelato!) I had it by itself or with a sliced apple. I loved it cold, too.

Creamy Avocado Pasta Sauce by Two Peas and Their Pod
I talked about this Creamy Avocado Pasta Sauce recipe for days. I even persuaded like five friends and family members to make it within a week. It's crazy how quick it comes together (15 minutes, people) and it was so yummy. It made for a perfect Sunday lunch. I will be keeping avocados on hand now just for this recipe.

Roasted Fajita Chickpeas by Heather's Dish
These roasted chickpeas were a great afternoon or evening snack. I like the flavor of fajitas, though I think next time I make them I would make some seasoning adjustments that suite my preferences better. I do have to say I though, the baking time was right on par.

Bruleed Grapefruit by The Vintage Mixer
I'm always inspired by Becky's monthly local and seasonal produce list and recipes. I never buy enough grapefruits...and I have no idea why. We love grapefruit in our house. This 3 minute recipe was a good breakfast any day of the week. Plus, I love using real maple syrup.

West African Chicken & Peanut Stew with Chiles, Ginger and Green Onions by Kalyn's Kitchen
It's not everyday peanut butter is used in savory dishes, so I was excited to make this stew. I love ethnic flavors. It was particularly cold on the evening we enjoyed this...it was so warm and comfy and spoke to our souls. The green onions are a must-have. I served it over my recipe for pureed cauliflower...which I plan to share very soon!

Hambone and Bean Soup Mix Soup by Honey Baked Ham Company
We won a ham at a company party and with only two people in the house this recipe was the perfect solution to using up the rest of the meat and hambone. It was yummy and made SO much soup.

Grapefruit Poppy Seed Loaf by The Year in Food
This loaf cake was technically the only item I baked this month. That is nuts. For a girl who baked nearly 60 recipes from September to November, I sure got a break. I loved using grapefruit in baking, along with alternative ingredients like yogurt and olive oil and whole wheat flour. The result was delicious. It was a very delicious and subtle citrus treat.

Tuna Sandwich with Coconut and Cilantro by The Year in Food
This take on the tuna sandwich is enough to bring converts to the church of tuna. The flavors are complex, bright and at time buttery delicious. I loved how it allowed me to use up random ingredients in my fridge and pantry like capers, green onions, cilantro and flaked coconut.



Spicy Mexican Coleslaw with Lime and Cilantro by Kalyn's Kitchen
No picture here, but man this coleslaw was good. I think I ate half the recipe all by myself. Next time I make fish tacos I'm absolutely topping them with this coleslaw. 

Hachis Parmentier by Dorie Greenspan from Around My French Table Cookbook
I've had this French-style Shephard's Pie dish on my to-make list for nearly 2 years! I'll tell you what, it was worth the wait. You make your own beef broth (bouillon) and pair it with sausage and cubed steak for the filling. The topping is sinfully creamy mashed potatoes with heavy cream, whole milk, Gruyere and Parmesan. Man we loved this dish.

Fresh Ginger Ice Cream with Homemade Speculoos Cookies by David Lebovitz in The Perfect Scoop  
Confession: I actually made this in December. But I had to include it. I love ginger and it was so fun to make ginger ice cream. I think next time I'll double or triple the amount of ginger, as I would have liked to make it more prominent. If you make the recipe, be sure to make the speculoos cookies to mix in. They provide a nice spice and crunch to contrast the ginger ice cream.

Salmon Cakes by America's Test Kitchen in America's Test Kitchen Family Cookbook
We were left with a bunch of salmon filet leftovers and turned them into salmon cakes. Holy cow delicious. I even opted out of pan-frying them and baked one. It turned out just as flavorful and much more healthy!

Oven-Roasted Home Fries by America's Test Kitchen Family Cookbook
Perfect Long-Grain Brown Rice Cooking Method by America's Test Kitchen Family Cookbook
Breakfast Sandwiches with Perfect Fried Eggs by America's Test Kitchen Family Cookbook
This cookbook is a staple in our home. The recipes are tried and true and we have loved every single one we've tried! I highly recommend you get yourself a copy.

I love trying new things and I love putting my cookbooks to use. Afterall, why do we buy them anyway? I love the food blogging community. I love following other food blogs and trying out their recipes. I love how I can wake up one morning, not know what I'm making for dinner and then find an inspiring recipe on a blog and whip it up that night. On the other hand, say I've got a grapefruit that needs to be used up. I can search my favorite food blogs and find a recipe for that ingredient.

What did you make this month? I'd love any recommendations for February.

Peanut Butter & Banana Oatmeal Smoothie

I love peanut butter. And I have a very low tolerance for bananas. That is except when they are in the form of being frozen. And I have to add another qualifier to make bananas edible for my palate--they must be in a shake. Yesterday morning I made a delicious smoothie, shake or whatever you want to call these liquid breakfasts. I made my recipe for a Peanut Butter & Banana Oatmeal Smoothie.

Since my husband is the only one in our house that eats bananas fresh, we always have one or two bananas from bunch that need to be frozen. Needless to say, I have a plentiful supply of frozen bananas for protein shakes and smoothies. I love it--I get the health benefits of bananas, without actually having to eat them fresh.

Grandma Beda's Swedish Pancakes Recipe

God middag, friends! That's good afternoon in Swedish. It’s a special day on Project Domestication for two reasons: one I was interviewed on Danish Mamma’s blog about my love for all things Scandinavia and my Swedish blood. And two: because I am sharing a family recipe with you today for Swedish Pancakes.

My mother's grandparents came to Salt Lake City from Stockholm, Sweden. My grandparents grew up in Salt Lake City, my mother in Los Angeles and I here in the beautiful state of Utah. Through these generations, my family has preserved some of our Swedish heritage. Though I'm as American as apple pie, (and make a darned good one, if I do say so myself) I devour everything Scandinavian and feel connected to my ancestors through keeping Swedish traditions alive. One of my favorite ways to do so is through, you guessed it…food!

I love Swedish Pancakes. These light and delicate thin pancakes are wonderful. You could say they are a cousin to the French crepe, really a cross between the Western flapjack and traditional crepe. We serve them rolled on a plate and with lingonberry jam and a dusting of powdered sugar. (Though, if I’m being honest I should say it’s more of a dumping of powdered sugar for me. I did this as a kid and old habits die hard.)