Tag Archives: The Morning Star Bed & Breakfast

Spiced Mexican Wedding Cookies

Posted on by Laurie

When baking an assortment of cookies for the holidays, it is nice to have both a variety of shapes and of flavors. Mexican Wedding Cookies are small, buttery, nut cookies, rolled in sugar that provide a contrast to drop cookies and to cut-out cookies in shape and provide contrast to chocolatey and to fruity cookies in flavor. This version, with spices mixed into the rolling sugar is both flavorful and aromatic. I made this batch last night and loved the way that they made the kitchen smell. Added bonuses are that these cookies are easy to make keep well for gift-giving. Enjoy!
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Spiced Mexican Wedding Cookies

Makes about 32

Mexican Wedding Cookies – also known as Russian Tea Cakes, Italian Tea Cakes, Snowball Cookies, and Butter Balls, and probably a dozen other names – are a traditional Christmas cookie  in the United States. They are buttery cookies made with ground nuts, baked, and then rolled in confectioner’s sugar. In this version, aromatic cinnamon and cloves are added to the sugar.

• 1/2 c. unsalted butter, softened

• 2 T. confectioner’s sugar + 1/2 c. extra for rolling cookies

• 1 t. vanilla extract, or almond extract (if using almonds), or hazelnut extract (if using hazelnuts)*

• 1 c. all-purpose flour

• 1 c. pecans, walnuts, almonds or hazelnuts, very finely chopped or pulsed in the food processor to the texture of coarse kosher salt

• 1 t. ground Vietnamese cinnamon

• 1/4 t. ground cloves

  1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  2. In large bowl, beat butter until light and fluffy. Beat in 2 T. of the confectioner’s sugar and the vanilla extract. On lowest speed, beat in flour and then nuts. The mixture will be very crumbly.
  3. Spoon a small about (about 1 heaping teaspoon) of mixture into one of your palms. Squeeze lightly until the mixture holds together then shape into a ball. Place on baking sheet. Repeat with remaining mixture, spacing the balls well apart on the 2 baking sheets.
  4. Bake for about 11 to 13 minutes or until cookies are lightly browned on the bottom. The tops of the cookies will be very pale. Place baking sheets on wire racks and allow cookies to cool.
  5. Once cool, whisk the spices into the remaining 1/2 c. of confectioner’s sugar. Roll the cookies in confectioner’s sugar mixture until well coated. Once you have rolled all of the cookies once, roll them in the mixture again until you have used all of it. To avoid getting finger prints in the cookies, transfer cookies to a serving plate or a storage container using a fork to lift them.

Enjoy! Happy Holidays!

And Now for a Change of Decorations

Posted on by Laurie

We had a very pleasant Thanksgiving at The Morning Star with good friends and delightful guests; and, of course, we had lots of delicious food. I hope that everyone else had a lovely day as well.

Now it is time to pack away the Thanksgiving decorations …

ThanksgivingTurkeys&Pilgrims

ThanksgivingPumpkins&Candles

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LeafCeramic

… and start thinking about Christmas. We have several tubs worth of lights to string on the porch.

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I’m glad that’s not my job!

PillowHolly

Changing out the throw pillows is much easier to handle … but don’t think that I’ll be getting off easy! Anyhow, I think that’s enough Christmas decorating for today. After all, it has been a busy week. There is certainly a lot more holiday decorating to do and there will be more pictures to share.

Have a wonderful weekend!

Pear Drop Cookies with Lemon Icing

Posted on by Laurie

Sweet, soft cookies with bits of fresh pear, flavorful autumn spices and a zesty lemon icing.

PearDrops

Pear Drops

Makes about 24 cookies

1/2 c. peeled and diced pear

1 t. fresh lemon juice

3/4 c. all-purpose flour

1/3 c. rolled oats

1/2 t. ground cinnamon

1/4 t. baking soda

1/4 t. ground nutmeg

1/4 t. salt

1/3 c. unsalted butter, softened

1/4 c.  granulated white sugar

2 T. dark brown sugar, firmly packed

1/2 t. freshly grated lemon zest

2 T. of beaten egg

3/4 t. almond extract

1/3 c. sweetened dried cranberries

1 1/2 t. cinnamon sugar (or Lemon Icing, recipe below)

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. Toss pear chunks in lemon juice and set aside.
  3. In a medium bowl, combine flour, oats, cinnamon, baking soda, nutmeg and salt. Set aside.
  4. In another bowl, beat together butter, sugars and lemon zest. Beat in egg and almond extract.
  5. On lowest mixer speed, beat flour mixture into butter mixture. Fold in pear chunks and cranberries.
  6. Scoop batter by rounded teaspoonful onto bakings sheets, spacing cookies 2” apart. Sprinkle cookies with cinnamon sugar, if not using Lemon Icing.
  7. Bake for approximately 12 to 14 minutes or until cookies are set and lightly browned. Place baking sheets on wire racks and allow cookies to cool.

Lemon Icing

A tart icing that enhances the citrus flavor in baked goods.

1 c. confectioner’s sugar

1 T. + 1 t. fresh lemon juice

1/2 t. fresh lemon zest, optional

1/4 t. lemon extract, optional

  1. Place confectioner’s sugar in a small bowl.  Stir in lemon juice until the mixture is perfectly smooth and a workable consistency. (Icing should run off a spoon in a thick stream.) If desired, stir in 1/2 t. fresh lemon zest or 1/4 t. lemon extract for a stronger flavor.
  2. Drizzle or pipe onto baked goods right away. (This is thick enough to pipe thin lines but not thick enough to pipe firm shapes.)

Enjoy! Have a great weekend!

Willow’s Story

Posted on by Laurie

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This is Willow. Yay!

We recently adopted her through a rescue organization for Boston Terriers.

Willow is what is called a “red Boston” … i.e. a Boston Terrier with a recessive gene that makes her coloring reddish brown in areas where otherwise it would be black or brindled. So most of her coat, and her nose and  lips, are reddish brown. Even her eyes are a lighter brown. Though red Bostons are not AKC-recognized because of their coloration, they are still true Bostons – with that lovable Boston Terrier personality.

Here is Willow’s story, such as we know it.

Willow is 4 years and 8 months old. She spent the first 2 years and 9 months of her life in a puppy mill in Missouri – most likely one where they were trying to create “designer Bostons” – before she was surrendered by the breeder to a dog rescue organization outside of St. Louis. At this point, there is a gap in Willow’s history for almost 2 years.  Then in September, she was  taken in by a breed-specific rescue organization.

We contacted MidAmerica Boston Terrier Rescue about a month ago, looking for a companion for Penny who, understandably,  has been very sad since Abbey’s passing back in July. Our application was circulated amongst the rescued dogs’ foster families so that they could try to find a great match for our household. Willow’s caregiver persuaded me that Willow was the one for us.

Despite her early life experiences – and a few related issues that we are working on – Willow is an amazingly happy dog. She dances and wags her hind end and flaps her ears when she is happy; and when she is really happy, she smiles so enthusiastically that her top lip curls. She will also very gently hold my hand in her mouth and wag her tail. It is very sweet.

Penny and Willow are becoming friends. They are content to lie near each other when they are resting and have worked up to playing chase together several times a day. That is a good start. I am sure that they shall be wonderful for each other in time. We’ve had Penny since the day she turned 8 weeks old and Penny grew up with Abbey. So Abbey can’t just be replaced for Penny any more than she can be for us. And Willow needs time to adjust to family life. She does not yet know how to play with toys … something that we are working on. Penny will be a good role-model in that area. Willow has a very hearty appetite, though, and frequently begs for treats … an enterprise for which Penny appreciates having an accomplice.

Well, I need to sign off now. I have some little doggies to pay attention to before I get back to work. Snacks, anyone?

Wishing you a great weekend!

Red Rose of September

Posted on by Laurie

Weather-wise, it has been a wonderful September for the garden. Lots of sunshine, warm days and “coolish” nights. Here is a  picture of Mr. Lincoln from my garden earlier today. With the cooperation of Mother Nature, I should have roses blooming for another four to six weeks. Roses are the backbone of my front garden … the nearly the first and always last to bloom.

RosesMrLincoln

Have a great evening!

Pumpkin Dried Cherry Quick Bread

Posted on by Laurie

PumpkinBreadSlice

Pumpkin Dried Cherry Quick Bread

Ingredients:

2 c. all-purpose flour or white rice flour

1 T. ground cinnamon

1/2 t. ground mace

1/2 t. salt

1 c. packed pumpkin puree

1/2 c. canola oil

1/2 c. low-fat buttermilk

2 lg. eggs

2 t. vanilla extract

1/2 c. granulated white sugar

1/2 c. packed light brown sugar

3/4 c. dried cherries+extra for garnish

confectioner’s sugar

Directions:

  1. Preheat oven to 350 degrees F. Spray baking pan* with vegetable oil.
  2. Whisk together flour, cinnamon, mace and salt. Set aside.
  3. Stir together pumpkin, oil, buttermilk, eggs and vanilla extract until well combined. Stir in sugars until well moistened.
  4. Stir flour mixture into pumpkin mixture until no dry spots remain. Fold in dried cherries.
  5. Scoop batter into baking pan, smoothing the surface with the back of a large spoon. Bake for about 40 minutes, or until a cake tester inserted near the center comes out clean or with large crumbs that look cooked through.
  6. Cool for 10-20 minutes on a cooling rack.  Invert bread onto another rack, then re-invert onto a serving plate. Dust with confectioner’s sugar before serving. Serve warm or cool. Garnish with dried cherries.

Enjoy!

*The pan that I use is a non-stick fluted cake pan that is a little bit over 8 cups in volume.

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Roses&CarnationsOrange

Have a lovely day!

Pumpkins & Flowers

Posted on by Laurie

Happy autumn!

Phlox&AutmnFlowers

Chrysanthemums&AutumnFlowers

Pumpkins&Flowers

Have a lovely autumn day!

(From the garden today: Fragrant Phlox, Russian Sage, Chrysanthemums, Beauty Berries, Liriope, and Blue Mist Spirea)

Cranberry Walnut Muffins (Vegan)

Posted on by Laurie

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Cranberry Walnut Muffins (Vegan)

Makes 4 dense, moist muffins

1 c. all-purpose flour

1 1/2 t. baking powder

1 t. ground cinnamon

1 pinch salt

1/2 c. honey

1 mashed banana (between 1/4 – 1/3 c)

1/4 c. canola oil

1 t. vanilla extract

1/2 c. dried cranberries (any flavor – I used blueberry for this batch)

1/3 c. chopped walnuts

Confectioner’s sugar mixed with a pinch of cinnamon

 

Directions

1. Preheat oven to 400 degrees F. Prepare four 1/2-cup ceramic ramekins with baking spray (or with vegan margarine and flour). Place ramekins on a baking sheet.

2. In a medium bowl, combine flour, baking powder, cinnamon and salt.

3. In a separate bowl, combine honey, banana, canola oil and vanilla extract. Stir wet ingredients into dry ingredients until there are no dry spots remaining.  Stir in cranberries and walnuts.

4. Spoon batter into prepared ramekins. Place baking sheet in center of oven and bake for 20 – 25 minutes, or until the tops of muffins are firm.

5. Remove from oven. Dust with confectioner’s sugar mixed with a pinch of cinnamon. Serve warm.

Enjoy! Have a great day!

 MuffinCranWalVegan