So many things are happening with/around/among bloggers that I know and I would like to share some of it with you so here we go: my very good friend Paz has started her own photoblog, Paz's New York Minute, where you get to visit New York and to see it from her exquisite point of view! Then Moon from Peanut Butter Etouffee and French Benefits is exhibiting her paintings, some of which you can see here. I'm very proud that she has used one of my photos as a 'motif' for one of these paintings. Some bloggers' decide to change direction of their blogs, Paul and Mike have decided to explore their cultural food heritage on their food blog Eat Me! and I'm very much looking forward to read more about what they have to tell and show us. Britt-Arnhild of Britt-Arnhild's House in the Woods has been to Uppsala and she even went to eat at the restaurant I suggested, here you can see some of her photos from Uppsala. We have a new co-host for The Heart of the Matter, Michelle of The Accidental Scientist, who will be hosting the event next month! Originally it was me and Michelle who began talking about organizing an event with heart healthy food but then life took over (Ph.D. thesis to complete and wedding to organize plus some extras) and she had to stop blogging for a while so we put it on ice. When Joanna contacted me and asked me if I still was thinking about it I immediately said yes and you know the rest, don't you. But now Michelle is back and I'm happy to see her among us, she has a special place in my heart as she was the first to comment on Lucullian and I will be forever grateful for that, it was such an encouragement!
Considering how 'sweet' I am today I have to post a sweet recipe, these cookies are one of those things that I call equation things, plus and minus make zero. Bad butter is equilibrated by the healthy wheat bran so I eat these without feeling too bad, they don't even taste particularly healthy, always a good thing, I think, when it comes to cakes and cookies!
WHEAT BRAN COOKIES
200 g/7 oz salted butter
250 ml/ 1 cup sugar
1 egg
200 ml/ 0.85 cup wheat bran
550 ml/2.3 cups flour
- Stir butter and sugar until creamy, add the egg and mix well.
- Add the wheat bran and the flour and work it into a dough.
- Make small balls, put them on a baking sheet and flatten them with for example a fork.
- Bake in a preheated oven (175°C/347°F) for 10-12 minutes.
Looking through your archives for Christmas baking ideas. How ever did you get that fine nipple-like grid on the top of your cookies? Love it! Surely not a fork; what did you use?
ReplyDeleteOh I don't remember, Ii think I used a grater, you know.
ReplyDelete