Linzer Cookies for Mother’s Day

May 13, 2013 § 18 Comments


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I usually like to hand make something when it comes giving gifts.  This year for Mother’s Day, I baked some linzer cookies for my mom.  Linzer cookies are festive and they can work for a variety of occasions.  Sur La Table sells mini cookie cutters that you can use to mix and match shapes.  I made these into a “heart within a heart” shape that’s also very valentine’s day-like.  I used this recipe and basically had all the ingredients already.  The cookie turned out slightly crisp and crumbly.  I would suggest baking and assembling the day you plan to serve the cookies.



Mini Blueberry Pies

January 27, 2013 § 33 Comments

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I haven’t spent much time in my kitchen since the holidays.  With the new year, I want to experiment more with ingredients and try new recipes. The mini-blueberry pie isn’t anything new per se.  It’s essentially a combination of 2 of my favorites: tart and pie.  The tartlet baking set from Williams-Sonoma works very well and that’s what I used for these mini pies.  I cheated and used store bought frozen dough and blueberry filling.  Feel free to add real blueberries on top of the filling.  Bake for about 30mins at 350° and you’re done!

Shrimp Ceviche

August 22, 2012 § 34 Comments

To be honest, I haven’t stepped into my kitchen to cook a meal in a long time.  I’m all for recipes that are easy enough and require little cooking time, though.  Shrimp ceviche is exactly one of those, and so refreshing for the summer.

What you’ll need (serves 4 as an appetizer):

  1. Half pound of shrimp
  2. 1 cucumber
  3. 1 serrano pepper
  4. 1/5 cup of cilantro
  5. 1 avocado
  6. 1/4 clove of garlic
  7. Half of a red onion
  8. 2 lemons
  9. 1 cup of lime juice
  10. Cayenne pepper, black pepper, salt, and sugar to taste


  1. Peel and cook shrimp thoroughly, set aside. Dice shrimp.
  2. Chop and dice cucumber, serrano pepper, cilantro, avocado, garlic, and red onion.
  3. Mix shrimp and chopped vegetables with lemon and lime juice.
  4. Add salt, pepper, sugar to taste.
  5. Serve chilled.


Classic Ice Cream Sandwiches

July 26, 2012 § 31 Comments

I’ve mentioned in this outfit post that ice cream sandwich is my favorite dessert. Not sure why; maybe solely because it reminds me of my childhood, or the fact that I don’t have to choose between cookies or ice cream.  I love the softness of the chocolate cookie and how residuals get stuck on my fingers.  It is also the perfect complement to a layer of vanilla ice cream.  This recipe from Smitten Kitchen has really helpful directions to make and assemble the sandwiches.  Since you’re dealing with ice cream, you have to work quickly or it can get messy.  I would put the finished sandwich in the freezer while I assemble the other sandwiches.  This time I made classic chocolate cookie + vanilla ice cream, but I’m looking to try other combinations like sugar cookie + coffee ice cream.

Pretzel Cookies

July 17, 2012 § 51 Comments

I have a soft spot for all kinds of pretzels: soft pretzels, pretzel dogs, Rold Gold pretzel snacks.  I can go on.  Making soft pretzels from scratch is something on my list of to-dos.  Or try to do, at least.  To make simple cookies a bit more interesting, I rolled the dough into pretzel shapes.  I bought cookie mix from the store (Betty Crocker Peanut Butter), rolled the dough into balls approximately 1-inch in diameter.  Shape the dough into long ropes, then twist the dough into pretzel shapes.  Bake for about 8 minutes.  Lastly sprinkle sea salt.

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