Citrus Cream Cheese Cookies

citrus cream cheese cookies

Have you been to The Kitchn? I’ve been inspired to try out their wonderful recipes! Of course I had to tinker slightly with the recipe, I can’t help it!

Note: Super important that all your ingredients are room temp.
Also: I put my dough in the fridge for 20 mins before baking then returned it to the fridge between batches.

Citrus Cream Cheese Cookies
via: The Kitchn

1 cup (124g)Flour
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1 cup (one 8-ounce/226g package) Cream Cheese (room temp)
1/2 cup (115g) Butter (room temp)
1 cup (191g) Sugar
2 teaspoons finely grated Lemon Zest
1 teaspoon Vanilla Extract
1 large egg

For the icing:
1 cup (130g) Powdered Sugar
2 tablespoons fresh lime juice
2 teaspoons Lime Zest

Preheat oven to 350°F.

In a medium bowl, sift together flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add sugar gradually, and mix until light and fluffy, scraping down the sides of the bowl as needed. Add zest, vanilla, and egg. Beat to combine. On low speed, add the dry ingredients and mix until just combined. Do not over-mix. If batter seems loose or warm, chill in the refrigerator until firm.

Drop tablespoonfuls of batter onto parchment-lined baking sheets, spacing 2-inches apart. Use a small ice cream scooper for uniform cookies (and to make it easy).

Bake for 12 to 15 minutes, rotating the pan halfway through, until barely golden on the bottom. Do not over-bake! Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Once the cookies are cool, whisk together the powdered sugar and lemon in a small bowl. Use a spoon to drizzle the icing over the cookies.

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Bread and Flowers

When you have only two pennies left in the world, buy a loaf of bread with one, and a lily with the other. ~Chinese Proverb

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I’d rather have roses on my table than diamonds on my neck. ~Emma Goldman

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Flowers don’t worry about how they’re going to bloom. They just open up and turn toward the light and that makes them beautiful. ~Jim Carrey
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Lemon Orzo Salad

Lemon Orzo Salad

It’s a seriously easy, but flavorful, side dish!

Lemon Orzo Salad

1 lb. box Orzo Pasta
1/2 cup (20g) Fresh Parsley (finely chopped)
1/3 cup (13g) Fresh Dill (finely chopped)
10 oz. crumbled Feta Cheese (optional)

Cook pasta in a large pot of salted boiling water for 10-12 minutes or until tender.
Drain and set aside to cool.
Once cooled, add the parsley, dill, feta and dressing.
Stir to combine thoroughly.
Refrigerate until ready to serve.

Lemon & Garlic Dressing
Zest and Juice of 2 Lemons
1/3 cup (78ml) Red Wine Vinegar
1 cup (236ml) Olive Oil
1 clove Garlic (finely chopped or grated)
Salt & Pepper

Whisk together all the ingredients until emulsified.

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Tactile Studio

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I love finding artists who make me gasp in amazement. Rachel’s work does just that. She captures in clay and plaster delicate details of the natural world.

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“Rachel Dein’s method of plaster casting captures everyday objects in a unique and delicate way. She makes impressions in wet clay, and then pours plaster directly over it. The clay captures the most intricate details, subtly colouring the plaster as it sets. Each clay mould can only be used once, making every piece unique. Casts are then finished and refined by hand, some casts are then painted.”

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Her technique seems so simple but a lot of forethought and mastery go into her work.

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Pork Tenderloin Piccata

Pork Lion Piccata

Yes it’s a twofer! Two pork loin recipes in one day! So exciting, I know.
You can choose to bread the meat or not, no biggie.

Pork Tenderloin Piccata

2 lb.(900gr) Pork Tenderloin Medallions
Salt & Pepper

1 cup (124g)Flour
2 Eggs
2 cups (241g) Breadcrumbs
2 tablespoons Dry Italian Herb Mix
1/2 cup (118ml) Canola Oil (for frying)

2 tablespoons Butter
Zest and Juice of 2 Lemons
1/2 cup (118ml) White Wine
1 cup (236ml) Chicken Stock
2 tablespoons Capers
1/2 cup (118ml) Heavy Cream
1 tablespoon chopped Fresh Parsley

Cut your pork loin into about 1/2 inch (1cm) medallions. Place your pork between two pieces of plastic wrap or parchment paper and pound until very thin. Season with salt and pepper.

If dredging, place the flour, eggs and breadcrumbs into separate containers. Mix the Italian herbs with the breadcrumbs.

Dredge the pieces of pork, first in the flour, then the eggs, finally, the breadcrumbs. Set aside on a sheet tray covered in parchment while you complete the rest.

If you’re not breading the meat, add 2 tablespoons of butter to a large saute pan and cook over medium high heat about 2 minutes a side. Set the meat aside while you make the sauce.

Heat the oil in a large saute pan over medium high heat. Add the breaded pork to the pan a few at a time so as not to crowd the pan. Cook the meat 2-3 minutes a side or until the breading is golden brown. Set the finished pieces aside while you finish the rest.

Wipe or pour the frying oil out of your pan and replace on the stove. (you can use a separate pan for frying and sauce making…but why?)

Reduce the heat to medium and add the butter, white wine, chicken stock, lemon juice and zest.
Stir and bring to a simmer.
Add the capers and heavy cream. Simmer and reduce about 7-10 minutes until thickened.

Pour the sauce over the meat and serve with parsley sprinkled over.

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Pork Loin with Enchilada Sauce

Pork Loin with Enchilada Sauce

This recipe was the result of pawing through the pantry on a particularly lazy day. I think though, it really showcases the versatility of our old and dear friend the pork loin.

Pork Loin with Enchilada Sauce

1-2 lb Pork Loin Roast
Salt and Pepper
2 tablespoons Butter
2 tablespoons Olive Oil
1/2 cup (75g) Diced Onion
1 teaspoon Cumin
1 teaspoon Chili Powder
3 tablespoons chopped Cilantro
1 14oz (414ml) Enchilada Sauce
2 cups (473ml) Chicken Stock or Water
1 tablespoon Cornmeal
Shredded Cheddar Cheese & Sour Cream (garnish)

Pat your pork loin dry with a paper towel and season liberally with salt and pepper.

Add the butter and olive oil to a large saute pan (with lid) and melt over medium high heat. Place the seasoned pork lion into the pan and brown on all sides. Remove the pork and set aside.

Reduce the heat a bit and add the onions, cumin, chili powder and half the chopped cilantro. Saute the onions with the spices for about 5-10 minutes or until the onions become soft.

Add the enchilada sauce, chicken stock, stir to combine then stir in the cornmeal.

Add back in the pork loin, reduce the heat to a simmer and cover, cook for 20 minutes.
After 20 minutes measure the temperature of the meat using a digital thermometer inserted into the thickest part of the meat.
It should read 140f/60c. If not put the lid back on and continue to cook.
When done take out the meat and a cover with foil and let it rest while you reduce the sauce.

Increase the heat so the sauce boils and reduce it until thickened.
Slice the pork into medallions and toss in the sauce.

Serve with shredded cheese, sour cream and the rest of the cilantro sprinkled over the top.

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