scoop, chop, simmer, preheat, relax...

Nothing gives me more pleasure than ripping through bags of flour like it's nobodies business. It seems few understand this anomaly about myself. And in a week full of hustle and bustle nothing gives me greater pleasure or a more relaxed attitude than cooking. I call it the "chop, chop, relax effect". So even though I have been too busy to share much this week friends, I have still been ripping through flour bags, chopping and simmering away. Let's play catch up shall we?

Here is what was in my cookie jar this week:

Lemon glazed persimmon cookies

Ingredients

• 3 ripe persimmons, pureed
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 egg
• 1 cup white sugar
• 1/2 cup butter
• 1 cup chopped apricots 
• 1 cup chopped walnuts

For the lemon glaze

• Juice of 1 lemon
• 4-5 tablespoons confectioners sugar

Preheat oven to 350 degrees. Dissolve baking soda in persimmon pulp and set aside (this thickens up the puree). Sift flour, spices and salt together, set aside. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake for 15 minutes. Cool. Mix up glaze to get a thick, consistency to drizzle over cookies.

Ella's take on persimmons: "mommy, is this an apple/tomato/carrot?" It truly tastes a bit that way....I am proud to be raising such a little foodie who can describe the taste of a persimmon in that way. And crack an egg might I add!!

This weekend if you feel a little overwhelmed, try "chop, chop, relax" it's my yoga :). Have a great weekend!! Don't forget to make bread! I think I am going to try out a new recipe from here (uh hello..pumpkin pop tarts!). And if you want to get some thanksgiving mashed potato inspiration go here.

xoxoxo

d

ps. It's Frtiday! Let's have a cocktail!