Cookie Craze Day 3: {Life Changing Peanut Butter Cookies}

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Okay, I know I'm cheating a little bit today, just linking to another recipe on the blog, but I spent last week flying cross-country by myself, with both kiddies, and have been recovering and visiting.  My Mom and I will be in the kitchen all day tomorrow, baking up a storm, and conjuring up nostalgic recipes from my Christmases past, so I promise to have several new cookies up this week.

For now, revisit THIS POST for those Life-Changing Peanut Butter Cookies.  They really are that good!

Cookie Craze Day 2: {Russian Teacakes}

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These cookies are known by many names.  Russian Teacakes, Mexican Wedding Cookies, Snowballs, Italian Butter Nuts, and Swedish Teacakes, just to name a few.  Apparently many nations want to claim these not-too-sweet delectable bites, and no one is sure just which nation made them first!  My son has christened them "little white ball cookies," which is not only accurate,  but quite politically correct.  Maybe I've got a budding politician on my hands?   At any rate, I've always called them Russian Teacakes.  I'm not sure why that's the name that sticks with me the most, maybe because one of my closest friends from 5th grade on is Russian.  Or maybe because that's what my Mom called them in her recipe book.  Really, it doesn't matter what you call them, as long as you MAKE them!

These cookies do have nuts, specifically pecans, as one of the main ingredients.  This is important not only for those of you with allergies to nuts, but also to those who don't typically like nuts.  Personally, I can't stand nuts.  In fact, the only nut I will actually eat is a pistachio.  But, I LOVE these cookies.  I think it's because the nuts are so finely ground, they become almost a meal-like consistency, and are used sort of like a flour.  You're going to get the best essence of the nuts, without the unpleasantness of actually biting into a nut.  But, because you cannot tell by looking at them that they are full of nuts, you need to be particularly proactive if you have any family members or friends with nut allergies.  Last Christmas, we had a close call with my nephew who is allergic to nuts, and didn't realize these cookies contained them until he was about 3 cookies in.  Luckily, he has a very mild allergy, and was left with just a sore belly all night, instead of something more serious.  But, it did open my eyes a little, so if you know someone with a nut allergy, be sure to advertise the ingredients of these babies!

Also, I'm not sure if you remember THIS POST on the quintessential nature of snapping beans on the front porch, but take a second to review, and then think of the rolling of these cookies as the Christmas version of bean-snapping.  Yes, it takes a little bit of time to do, but it's repetitive and relaxing motion ushers in the Christmas season much like snapping beans on the front porch ushers in the summer season.  So, throw on some holiday music, and get rolling...literally!  Embrace it, people!

This dough is very thick, and starts out really crumbly.  So, you're REALLY going to want to do this in a stand mixer, or in a BOSCH if you have one.  If you are not lucky enough to own a Bosch, now is a really great time to start lobbying your husband Santa to put one underneath your Christmas tree.  Sexual Favors, batting my eyes always works for me, but feel free to use whichever devices you have at your disposal.  I assure you, this baby is well worth it!  So be VERY NICE this year...or maybe, be a little bit NAUGHTY!  Whatever you do, get yourself on Santa's nice list this year!

{Russian Teacakes}

Ingredients:

1 cup butter

1/2 cup powdered sugar (plus extra for dusting!)

1 tsp vanilla

2 1/4 cup self-rising flour

1/4 tsp salt

3/4 cup crushed pecans

-First, you're going to need to grind up your nuts into a meal-like consistency.  I purchase my pecans in already smashed up bits, because it's cheaper this way.  But even those aren't smashed up enough.  I still have to throw them in my Magic Bullet, and grind 'em up some more!  So, feel free to use whatever kind of pecans you have on hand, whole, halves, or pieces, because you're going to grind them up really fine.

-Important note here, you will measure the 3/4 cup AFTER you grind the nuts, not before!  I use the Magic Bullet for this task, because one of the small cups full of pecan pieces yields just the right amount of ground up nuts for this recipe.

-Place your nuts in your Magic Bullet, or Food Processor, or Chopper of any kind.

-Pulse your nuts until they reach a meal-like, almost pasty consistency.

-The nuts will now pack down just like brown sugar.  So, press them into your measuring cups just like brown sugar to get the proper amount.

-Place all ingredients into your mixing bowl.

-Mix until you've got a thick dough.  At first, it will be very powdery, and you'll be convinced it's not going to come together.  But, just as you begin to curse me for getting you into this mess, it will happen beautifully.

-Now, you're supposed to chill the dough for 1 hr.  This makes the dough easier to handle for rolling, but I'm almost NEVER patient enough for this step.  Sometimes, I stick it in the freezer for 15 minutes, other times, I throw it in the fridge for anywhere from 10-60 minutes, and other times still, I roll it out immediately, as is.

-After letting the dough chill (or skipping this step if you were born with a missing patience gene, like I was!), you're going to pre-heat the oven to 400*.

-Now start rolling your dough into 1/2" balls.

-Don't break out the measuring tape or anything, the actual size of the balls is not nearly as important as making sure that all of them are the SAME size.  

-Place your balls on a large cookie sheet.  These cookies don't really rise very much, so you can really cram 'em in there!

-Bake for 8-10 minutes, until just set.  You don't want them to get too dark on the bottom.
-You can see that I made my cookies too large (about 1"), and they cracked during baking.  But, don't worry, once they're coated in powdered sugar, you'll never see the cracks!

-While your cookies bake, get your dusting sugar ready.  Place powdered sugar in a bowl large enough to roll cookies in.  Just to be festive, I usually take my powdered sugar, and add a whole mess of red and green sugar to the bowl.

-I just stir it around with my hands, and then the cookies have a subtle hint of the season when all is said and done!

-You're going to roll the cookies in the powdered sugar twice. 

-You roll them the first time when they are about 3 minutes out of the oven.  You want them to still be hot, but have a couple of minutes to set.  It's important to note that during this first rolling, the cookies will be Very Delicate.   You must roll them VERY carefully, or they will break.  If one does break, just pop it in your mouth, and no one will be the wiser (except maybe your hips!).

-After the first rolling, you will see that the cookies are still poking through the sugar.  So, you're going to let them sit about 5 more minutes, and then roll 'em again baby!  This time, the sugar will stick even more, and they'll get that beautiful bright white color you're looking for!

-Now, you can either place them in the absolutely cutest cookie jar you can find....

-Or you can put them on the ugliest paper plate you can find, and give them away, so that you don't eat them all!

-And you should DEFINITELY go sit down, have a couple of cookies, and pretend that your sink doesn't look like this:

Cookie Craze Day 1: {Pumpkin Chocolate Chip Cookies}

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Welcome to a new series, here at Kelley's Kitchen Revival!  Today kicks off the COOKIE CRAZE!

I don't know about the traditions at your house, but in this house, Thanksgiving Day is when we debut our trays of beautiful Christmas cookies for the first time.  It's exciting and fun, and above all, it's DELICIOUS!

I want to make sure that you are all prepared for the Cookie Craze on November 25th, and throughout the holiday season, so I will be baking (and posting!) up a storm for you!  First up, is a classically fall, and amazingly delicious cookie that we affectionately refer to as the "Chunkin' Cookie" in our family.  (A quick combo of CHocolate and pUNKIN, in case you haven't had your morning Coca-Cola, yet!).

Interestingly enough, although I absolutely adore pumpkin pie, and I'm obsessed with chocolate chip cookies, up until a few years ago, I had never even tasted a pumpkin chocolate chip cookie.  In fact, I didn't even know these beauties existed.  Lucky for me, however, my incredibly smart brother-in-law, Granger, married a beautiful and AMAZING woman, named Anne, who has become more than my sister-in-law, but also my very best friend, and who is also the brains behind of these delectable delicacies.  In fact, Anne has become so famous in The Family for these cookies, that she often wonders if we have forgotten that she knows how to cook other delicious food items (like O-Balls, and Green Bean Casserole), since these are her #1 request.

And for good reason.   These cookies embody everything that a perfect cookie should be.  For one, they are GINORMOUS (yes, it's a word...if you don't believe me, go watch Elf!).  For two, they are fluffy, and soft, and perfectly textured.  And they combine two of the very best flavors in the world, pumpkin and chocolate.  Now, if you are my awesome sister-in-law, Anne, you will choose the decadent Ghiradelli Milk Chocolate chips, that are twice the size of the regular ones.  But, if you're like me, and rotten to the core, you'll choose semi-sweet, normal-sized morsels, because you like the slight bitterness they impart.  Or, if you can be an in-di-vi-du-al, and choose any other kind of chocolate chip you prefer. Regardless of what kind of chip you prefer, one thing is certain, you MUST bake these cookies.  Join the cookie craze!

Oh, and you also MUST marvel at my beautiful, and photogenic Anners!

Anne and I at Thanksgiving Dinner, 2008



Perhaps what's MOST amazing is that she makes these amazing treats while chasing after two of the most beautiful baby boys you ever did see!



Okay, enough gushing from me, onto the part you came here for...The COOKIES!

One important note, Anne informed me that while you could theoretically use pumpkin pie spice, in place of the ones chosen here, this particular blend of spices produces a MUCH more delicious cookie.  I can't attest to the pumpkin pie spice version, though, because I know better than to mess with perfection, or to question Anne when it comes to Chunkin' Cookies!



Chunkin' Cookies

Ingredients:
2 1/4 cups of flour
1 tsp salt
1 tsp nutmeg
1 tsp allspice
1tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
2 eggs
1 cup melted butter
1 cup sugar
16 oz pumpkin puree
2 cups chocolate chips

-Preheat oven to 375*
-Beat eggs, add sugar, pumpkin puree, vanilla, and melted butter.  At this point the batter will be very thin.  Much like a boxed cake mix.  It will probably also smell like baby food.  Never fear, I promise it will be delicious, and not at all reminiscent of baby food in the end!

-In a separate bowl, combine flour, salt, nutmeg, all spice, cinnamon, baking soda, and baking powder.  Take a deep breath, and inhale the BEAUTIFUL scents filling the air.

-Add flour mixture to wet ingredients, one cup at a time.
-Even after you add your flour, this will still be very thin, compared to most cookie doughs.  Much like a from-scratch cake batter.  Do not fear, you will still churn out beautiful, fluffy chunkin cookies when it's all said and done.

-Add chocolate chips

-Use large cookie/ice cream scoop to place onto cookie sheets.  It's important you make these cookies LARGE.  I typically only fit about 6 of these on each cookie tray, instead of the usual 12.

-Bake for 15-20 minutes until firm, and just golden on the bottom.
-Serve, and marvel at your delicious handiwork!

-Congratulations, you've officially joined the cookie craze!

Customer Service is NOT dead! {Shameless Product Plug}

Okay, I know that this is a cooking blog (that has been severely lacking in the cooking, of late!), and not an infomercial, but I had such a GREAT experience with GE customer service the past two weeks, that I felt compelled to share. It is my hope that by generating some great publicity for a company providing superior customer service, other companies will be more inclined to follow suit, placing their customer satisfaction over their profits.

I haven't been shy about my love of Shelby (my GE Profile double oven range), from the day she showed up on my doorstep. But, ours has been a relationship of love and hate. I just LOVED what she was supposed to do for me, but I HATED the fact that she could rarely do it. First, the convection system wasn't working appropriately. No big deal, cute little repair guy came out and replaced the sensor on the spot. Problem solved.

But then, my cakes weren't cooking. 45 minutes later, they'd still be raw inside, but burnt on the outside. Then, when they finally did cook, they sunk in the middle. There is little in life more depressing than making the extra effort to make a cake from scratch, and seeing it fall as soon as you pull it out of the oven. So, the cute little repair man made another trek to my home. It seemed that Shelby was in need of a new control panel. The week before I was scheduled to make 2 pans of Halloween Treats for a party. But, no worries, he told me, it only takes 3 days to have the part shipped, and he could come back out, pronto.

Alas, it was not to be. When I called to check on the status, I was informed that the control panel, Shelby's heart and soul, was backordered! For two WEEKS! When I lamented to the agent on the phone about my troubles, she immediately transferred me to Julie, a fabulous customer service specialist, who searched and searched, trying to locate an extra part somewhere, anywhere, for my beloved Shelby. When she was unable to find a part, and I was beginning to think that all was lost, she uttered six words that shocked, surprised, and delighted me.

"Let's get you a new oven."

Yes, I will let that sink in for a moment. A giant corporation, an oven that was now 5 months old, and well past the 90 day return policy, absolutely no screaming or yelling from this feisty Southern gal, and still, a BRAND SPANKIN' NEW OVEN!

The entire process was wonderful from start to finish. It did take 7 days for the new oven to come in, and I did have to make my Halloween treats without the benefit of an accurate oven thermometer, but just like Julie promised, last week, I had a brand spankin' new oven delivered right to my doorstep. Not only that, but the wonderful delivery agents unhooked my old oven, took it out to the the truck, then completely unwrapped, set up, and installed the new one, making sure she worked like a charm (which she did).

I could not be happier with the customer service I received from GE, and I really felt that service so great deserved a glowing, public review. Thanks for bearing with me there!

Oh, and in case you were wondering, this glorious new oven is still going to be known as Shelby. They have the same heart, the same soul, and I think Shelby (the first) would have wanted it that way. Not to mention, I'm not creative enough to come up with another name that conveys such beauty, and marvelous engineering.

Just a link! {Country Chicken Noodle Soup}

Okay, before you all get your panties (or boxers?) in a bunch, wondering why there are no witty descriptions, and step-by-step photos of this recipe, let me try to paint you a picture of what the last week has been like at my house. Baby wakes up, crying, and drenched in...well, something too unsavory to put in a food blog. Let's just say it's not water. Put her in a bath, listen to her scream, and cling to you for dear life for the rest of the day. Repeat every hour. Obviously, finding time to make dinner at all has been a major feat. Taking photos of said recipe, and coming up with fun, interesting info about them is not even on the radar.

However, I have made this recipe TWICE this week. And if I make a recipe twice in the same week, you KNOW it must be good. And this soup is THAT good. It's a rich, creamy soup, not at all brothy, and is honestly the best chicken soup I've ever had in my life. I'm confident that after you make it, you will be willing to forgive the brevity of this blog post!

So, head on over to A Feathered Nest and learn how to make THIS AMAZING SOUP, along with a whole mess of really great crafts, and projects!

In case you missed it above, here is the link for the soup that will knock your socks off: Country Chicken Noodle Soup

An Un-recipe: {Super Simple Chicken Soft Tacos}

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Some recipes are so simple that they almost can't even be called a recipe. Such is the case with this recipe for super simple chicken soft tacos. It's so simple, I'm dubbing it an UN-recipe.

Now, before you read the rest of this post, let me warn you, these tacos are simple, and they are unconventional. I know you are going to be scratching your heads, thinking, "gee Kelley, we really trust you and all, but how on Earth do teriyaki sauce, butter, and rotisserie chicken seasoning equal a chicken soft taco?!?!" Just have a little faith (go ahead, sing the song, I'll wait), and go with it. I promise these will be the richest, easiest chicken soft tacos you've ever made!

Oh, and as this is an original recipe (my Mom's to be exact!), there aren't really exact measurements, just instructions.

Hallelujahs:Delicious, Super Simple, Fast
Hellfires:None!

Super Simple Chicken Soft Tacos

Ingredients:
Boneless Skinless Chicken Breast Tenderloins
Teriyaki Sauce (Several turns of the pan, you want to just coat the bottom)
Butter (probably about 2 tablespoons, or so)
Rotisserie Chicken Seasoining (McCormick)

-First, defrost your chicken tenderloins. If you want to use boneless skinless chicken breasts, they will work just fine, too. Just go ahead, and cut them into strips.
-Get out a deep frying pan. Coat the bottom of the pan with teriyaki sauce. You want to have about 1/8-1/4 inch or so of teriyaki sauce in the bottom.
-Turn the burner on med-low
-Add your butter, and allow it to melt completely before placing chicken in the pan.
-Add your chicken in the pan, and sprinkle each tenderloin with McCormick Rotisserie Chicken Seasoning.

-I know, it looks really orange right now, and not like tacos at all. Just bear with me, I promise the end result will be worth it!
-And, in case you've never heard of Rotisserie Chicken Seasoning, I took a picture of the bottle, so you know what to be on the lookout for when you go to the grocery store.

-Now you're going to let the chicken simmer, uncovered for about 10 minutes or so. You want to keep the heat on the low side of medium though, if you heat too quickly, the teriyaki sauce will caramelize, and get too salty. I alway know it's time to turn the chicken when the white of the cooked side comes a little more than halfway up the sides.
-Now, flip your chicken to the other side, and sprinkle this side with the rotisserie chicken seasoning as well.

-Cook another 5-10 minutes, until you think the chicken is cooked through. If you want to cut into one, and make sure the juices run clear, feel free!
-Also, the sauce in the pan will gradually get a little bit thicker as you cook. This is okay, and just what we want. We just don't want it to boil, and caramelize the teriyaki sauce, burning it.
-Before taking out the chicken, flip it again, and sort of stir it all around in the sauce, coating both sides evenly.
-Now, remove the chicken to a cutting board, and cut into thin strips on the bias.

-After cutting, I sometimes pour some of the extra sauce over the top, and sometimes not, a lot depends on how juicy the chicken looks, and how well it soaked up the juices while cooking.
-To serve, I take my soft tortillas, and butter them on both sides.

-I place them in small frying pan, heated to medium/high and sort of toast each side.

-Then, just pile high with your favorite taco toppings! I like mine with just chicken, and cheese, but The Hubster likes them with sour cream, cheese, and tomatoes. No matter how you make it, it's going to be delicious when you eat it!

The BEST BBQ Chicken you will ever have! {Apricot BBQ Chicken}

My love for this recipe is very surprising, even to me, because it contains an ingredient that I'm really not a fan of...apricots. Fruit is not something I typically like in my savory dishes...or at all, really. But, I saw this photo on Pioneer Woman's Cooking page, and I was drawn in immediately.



It looked so beautifully delicious that I didn't really care WHAT was in it, I knew I was going to make it. In fact, it looked SO good to me, that I went out that very minute, bought all the ingredients, and made it for dinner that night. And just like all of PW's recipes, it did not disappoint. In fact, I make this almost once a week, it's that good. This is actually not even one of Ree's own recipes, it comes from her recipe website, Tasty Kitchen, which is one of my favorite resources for great recipes!

I did, however, make some changes in the original recipe. For one, I'm not really a dark meat lover. So, I typically make this with chicken breasts (for me), and thighs (for hubby), rather than drumsticks. Really, you can make this with any cut of chicken. Also, the original recipe calls for the chicken to be baked, but because I am lazy love BBQ'd food so much, we typically grill it. This means a lot more flavor for the chicken, and much less work for me, since The Husband does all the real work.

What makes this recipe really special to me is that you make your own BBQ sauce. From scratch. While this may sound intimidating, it really is just a "dump and mix" kind of recipe, but to me, homemade BBQ sauce is pretty high up on the list of impressive foods. The original title of this recipe is "Hot & Sweet Drumsticks," but since I never make it with drumsticks, and because I don't find them to be particularly spicy, I always just refer to it as Apricot BBQ chicken. Now, typically, I make the sauce in the morning, which takes about 15 minutes, and then marinate the chicken until The Husband comes home to get grillin'. It's probably not necessary to marinate the chicken all day, but I find that making the sauce early makes my evening MUCH easier. You can try whatever way works for your schedule. Also, as with a lot of other recipes, I typically double this one, and save the extra sauce for all kinds of great things like dipping, and even making the recipe again!

Hallelujahs:Impressive, Fast, Easy, Delicious
Hellfires:Can't come up with any!
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Apricot BBQ Chicken
Ingredients:
1 cup Apricot Preserves
1/2 cup Ketchup
1/4 cup soy sauce
2 tsp minced garlic (I used about 3-4 cloves)
2 tsp hot pepper sauce (I use Frank's Red Hot, or Louisiana brand)
Chicken (whatever cut you like!)


-In a saucepan, place your apricot preserves.

-Then, add the rest of your ingredients.

-Stir all ingredients together with a whisk, and turn on the heat to medium.

-You can see in the above picture that the sauce starts out really thick, and gloppy from the apricot preserves. As you cook, and whisk, it will thin out a little, and get more incorporated. Also, it's really important to whisk this recipe a lot as it cooks, and to not get overzealous on the heat. Burnt apricots will NOT add a good flavor to your sauce.
-The finished sauce:

-Place your chicken, in a large bowl (or Ziploc bag), and then pour enough of the sauce over in order to marinate each piece.

-Save your extra sauce in a tupperware container, for basting, if you're grilling, and for all kinds of great uses later in the week!

-After you've marinated your chicken, you can either grill it, or bake it in the oven at 350* for about 45 minutes!

-Be sure to spend plenty of time bragging about how you made your own BBQ sauce!

Original Recipe can be found HERE

{Mamal's Sausage Balls} and a new Printer-Friendly Recipe Feature!

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Exciting things have been happening in our house this month. And by exciting, I mean BUSY. My summer classes finally ended Aug 13, and then we left on the 18th for San Francisco for a week. I have PLENTY of San Francisco Treats to post here, and get you guys drooling! The day after we got back from San Francisco, my Mom flew into town, and the following day, Landon started pre-school. Then, on September 1st, my brother, his awesome girlfriend, and my cousin flew into town for a week's visit. On the 4th, we had my sweet girl, Ashlyn's, first birthday party (which was beautiful despite several mishaps, I'll share with you once I can think about them all without breaking down!), and on the 5th, all the grown-ups (minus my Mom who was a FABULOUS babysitter), went to Vegas and Zion National Park for three days. As you can see, I have a PLETHORA of excuses as to why I haven't been posting much the last month or so. But, I am staying home this semester, only taking online classes, and things should be calming down here, pretty soon, leaving me free to inundate you all with some fabulous recipes.

One exciting feature I can't neglect to mention is a new printer-friendly link for the recipes. I figured out how to use Google Documents, and now, under the initial picture, you should see a link for a "printer-friendly version" making it easier for you to print out, and actually make all these fantastic dishes! Right now, I'm trying it out on this post, but if it works the way I hope it does, I'll go back and add it for all the previous recipes as well.

Today, I'm sharing a quickie with you. Not THAT kind of quickie, you sickos. A quick blog post. Since I made these for my daughter's first birthday party, and I was drowning in tasks, and disasters, I didn't have time to take very many pictures. This is a very easy dish to make, and can be served as an appetizer, or a side dish. It's one of my most requested recipes. Oh, and don't be too disappointed in the terrible photos accompanying this blog post. I have talked The Husband into letting me get a new, DSLR camera, and my sweet niece into teaching me how to use it, so better pictures are on the horizon!

Hallelujahs: Simple, delicious, often requested
Hellfires: It does take some time to roll all those little balls

For the Sausage Balls:
2 lbs Mild Ground Sausage (I use Jimmy Dean)
2 Beaten Eggs
1 cup Bread Crumbs (I use the Italian ones, another way to inject even more flavor)
2/3 cup of Milk
1 tsp Sage

-Preheat Oven to 350*
-Combine all ingredients in a stand mixer, fitted with dough hook, or using the best tools that God gave ya (your hands)!
-Shape into 1 inch balls
-Place onto greased cookie sheet
-Bake for 20-25 minutes, being careful not to burn the bottoms.





For the Sauce:
1 1/2 cups Water
3/4 cups Ketchup
8 tablespoons Brown Sugar
3 tablespoons soy sauce
1/2 cup BBQ Sauce (keep reading for some details on what kind to choose)
1/4 cup honey

-Combine all ingredients in a medium saucepan.
-When it comes to the BBQ sauce, you want to use a more red, tangy, ketchup-y type of BBQ sauce for this. I prefer the brand Open Pit, which I can't get in Utah, and have shipped to me from my awesome Mom in Ohio, or I pack my suitcase full of it each time I go home. Yes, I just admitted that I pack a suitcase full of BBQ sauce (and other "home foods") everytime I leave Ohio. Just love me the way that I am. If you use a deeper, sweeter BBQ sauce, the honey and brown sugar will leave this recipe almost TOO sweet.
-Bring all ingredients to a simmer over medium heat, whisking occasionally.

-Simmer 5 minutes
-Add in the baked meatballs
-Stir them around, and then simmer another 4-5 minutes.
-Serve, and Enjoy!

Confession is good for the soul.

I thought Sunday morning was a fitting time for a little good old fashioned confession.

My confession? I have a slight obsession. Or maybe a not so slight obsession. With dishware. Beautiful, vintage, non-matching, shabby-chic style dishware. And beautiful daisies (from my thoughtful husband) in a vintage-style pitcher.

Check out the new additions to my obsession.

The whole, new tablescape:



My beautiful, new, non-matching plates. And I like it that way!



My new 2-tiered, vintage cake stand, along with those gorgeous scalloped edge dishes I'm planning on using for a new cake-creation, to be soon featured right here.



My beautiful daisies, with green centers, that my sweet husband brought home for me, in my favorite old-fashioned looking pitcher (that I already had).



So, now you know about my obsession. I hope you can still respect me, now that you know my secret. Also, if you happen to live in Utah, or near Rancho Cucamonga, California, head over to Tai Pan Trading today, they have some BEAUTIFUL things, for wholesale prices!

Now that I've shared my obsession, it's your turn. After all, sharing is caring. So, tell me, what is YOUR kitchen obsession?