A Great Cookie To Make With Kids: Russian Teacakes aka Snowballs

I've been making this recipe with my mom since I can remember; it's kind of our Christmas tradition. I have many fond memories of making these cookies.

At any rate, the teacakes are not only one of the easiest things I've ever baked, but are also very kid friendly. There are many jobs kids can participate in while making these; measuring ingredients, rolling the dough into balls, and covering them in confectionery sugar when they come out of the oven. The best part is, however, is that there are no eggs in this recipe, so mom's don't have to worry about their kids taking a little nibble of the dough or licking their fingers.



Russian Teacakes
Makes approximately four dozen cookies

Ingredients
1 cup butter, softened
1/2 confectionery sugar, sifted
1 tsp vanilla
2 1/4 cups flour, sifted
1/4 tsp salt
3/4 cup finally chopped (walnuts) nuts (optional, to be stirred in last)
extra confectionery sugar for rolling





Sift the dry ingredients (flour, salt) together and set them aside.





Cream the butter, sugar and vanilla together.





Add the dry ingredients to the wet ingredients, and stir together.



Once the mixture starts coming together, use your hands and form a ball with the dough.



Refrigerate the dough until firm (usually 30 minutes to 1 hour). Preheat the oven to 400 degrees Fahrenheit.



Form once inch balls with the dough by rolling them in the palm of your hand.



Place the cookies on an ungreased cookie sheet quite close together (they don't really spread much).



Bake for approximately 10 minutes. I can tell they are cooked with they start to slightly crack at the top.






Cool for a few minutes, but while still warm, roll all the cookies in confectionery sugar. After rolling all the cookies once, roll them for a second time. Then allow them to cool completely before storing.

DON’T MAKE ME BAGEL PIZZA

Unlike TLC, I am too proud to beg.

You should know better than to beg. There is clear a disconnect with your mastery of the CTB philosophy. When you serve that special someone amazing food than you won’t have to beg. It is your date who will beg you for more whether that is a second helping of bagel pizzas or another screaming orgasm. Groveling doesn’t suit you. That’s for the people who can’t close the deal in good faith. Be grateful there are chumps out there on their knees looking pathetic and sexually frustrated. They suffer so you don’t have to. Just do the voodoo that you do in the kitchen and the bedroom. This recipe is so fast and impressive that you can’t help but reap the rewards. Reap away, reaper.

Total time: approximately 10 minutes
Projected cost: $6
Drinking Buddy: Red wine or beer

Ingredients (serves 2):
1. 2 small handfuls of fresh basil leaves
2. 2 large handfuls of shredded mozzarella cheese
3. 1 bagel
4. 1 tomato sliced thinly
5. 2 large handfuls of spinach
6. 1 mushroom sliced thinly
7. ½ an avocado sliced thinly
8. Butter to spread on bagel

Step 1
Slice the bagel in half. On each side, spread a thin layer of butter, place tomatoes, spinach, avocado, layer of mozzarella, basil leaves, and mushrooms. Pat in all down with your hands so everything bakes in place.

Step 2
Throw the bagel pizzas in the toaster of oven and toast on medium-dark setting. Remove pizza when the cheese browns. Serve up on a plate with your whole night ahead of you.

Leftover Ganache? Make Truffles.

First of all, I needed to get another post up here stat, as everytime I log on I am faced with that wonder that is the Petit-Four cake, and my cravings start all over again.

Though, what I’m about to post won’t help much with those cravings. Sorry!

Upon finishing the aforementioned cake, I found myself left with a cup or so of ganache. I had slathered that thing to death, and really didn’t want to chance overwhelming the delicate flavors with rich bittersweet chocolate, so I resisted the temptation to dump the rest of the bowl over the top of it.

Instead, I poured it into a container, and stashed it in the fridge.

A few days later, when the cake was gone, and I found myself lacking a sugary release, I remembered the ganache.

As anyone here who is confined to living a lactose-free existence knows, finding a chocolate truffle that does not contain milk or cream of some sort is near impossible. And as I eyed the plastic container filled with creamy cream-less ganache goodness (made with soy creamer rather than heavy cream), I was thinking one thing and one thing only: truffles.

The hard part was already done. I simply scooped out teaspoon size gobs of ganache, formed them into a ball (put on your gloves for that job), and then dipped them into some microwave-melted bittersweet chocolate (mixed with a tiny bit of butter, margarine, or vegetable oil to help it harden). Voila. Truffles. Dairy free truffles. And I dare you to feed one to a milk-lover, truffle connoisseur, or dairy farmer and have them be able to tell the difference between it and a full on heavy cream-filled truffle. Not going to happen.

Next time I might have to make the whole batch of ganache and make it all into truffles.