I'm Ready

The other day at the gym I was watching Hillary Clinton's confirmation hearing when an ad came on for the DVD Mirrors, starring Kiefer Sutherland. The following train of thought ensued:

I've never heard of that movie. I like Kiefer Sutherland but I don't like horror films so I'll never see it. But I do like Kiefer Sutherland. What did I just see him in? A Time to Kill was on TV the other night; he played a prejudiced jerk. They gave him red hair but he looks better blonde. He's so good at playing the tough guy. I was really into 24 for a few years but it's too dramatic and intense, I can't take it anymore. But I did watch part of it last night with Ed. He is a perfect Jack Bauer. I knew a Jack Bauer in elementary school; I wonder how he likes having that name now. What else has Kiefer been in lately? There was that wannabe 24 movie, The Sentinel, but he was too Jack Bauer serious guy in that. No soft side! I liked him in Flatliners but that was like 20 years ago. Dang. I'm ready to see Kiefer in a romantic lead. I wonder if I can start a petition and send it to Hollywood. I'm definitely writing a blog post on this. This is important stuff. I saw him on Letterman once and he was such a puppy dog - modest, polite, almost shy. I just wanted to pat his head and kiss his cheek. And he looks so good in jeans.

Wow, Hillary's back already? How long has she been droning on? Mute her, I need to think.

OK, OK, let's see, a romantic lead for Kiefer Sutherland. I'm thinking shy guy gets drawn out of his shell by a strong woman, like a modern Who Am I This Time? or something. Man does that movie need to be remade. It was adorable and perfectly cast and acted but the film and sound quality suck. (If you haven't seen it, do.) Kiefer would be perfect in that part - quiet exterior with passion inside. Love that! Or let's see, maybe hot shot gets brought down to earth by the unlikely perfect girl, or something like yet another twist on Taming of the Shrew. I just want to see him happy and smiling more - waaaay more - than in all these serious roles!

I'll have to think who I want to play opposite him. Not just anyone can have chemistry with Kiefer. And there are a lot of actresses that annoy me so we'll have to choose carefully. But I'm pretty sure I want Greg Kinnear or possibly Jeremy Piven to play the best friend/brother. Or Mark Wahlberg - he looks good in jeans too. OK, on my petition I will commit to go see this romantic comedy at least twice at full price and also rent it on Netflix.

I'm ready for this. Who's with me?

S.T.R.I.P.ping for Money

I will try not to tell the whole lifelong tale of my struggle with weight, and body image, and all that depressing stuff, but one chapter runs into another and it's hard to know where to start.

Last spring I reached an all-time weight high, including pregnancies, and when my biggest clothes ever started to squeeze, and my knees ache, and a dear friend asked me in the nicest way, essentially, "What has happened to you?", and I saw a scary infomercial about belly fat, I got the motivation to try, yet again, to lose weight. Ed wanted to, too, so we hopped on the Weight Watchers Core plan together. The first few days were tough, but it got easier, and when I started to see 2, 3 even 5 pounds a week come off it became just a matter of life, and I was on cloud nine with the success. I lost 17 lbs in 12 weeks, and then we went on vacation and moved to VA and spent the summer trying to get organized and settle into our new life, so there was plenty of upheaval, which is death to the best diet intentions. I only managed to squeeze off another 3 pounds.

In August I joined a gym, and in September I never went. In October I had a physical and my cholesterol was high. Even though I was down one size, and my knees only creaked instead of ached, I knew I was not even close to where I wanted to be, and I had to get back on the horse, especially before the holidays. So I went back to the gym, and that first time back I had some kind of breakthrough. I finally felt those endorphins everyone talks about - my energy shot up, my mood was through the roof; I felt like a million bucks, just from exercising. I was hooked.

The next week I saw a sign up at the gym announcing a new program called S.T.R.I.P. (Spare Tire Removal in Progress.) I read closer. Participants pay $30 and $15 of it goes in "the pot." Your goal is to lose 5% of your current weight, and you have 10 weeks to do it. But not just any 10 weeks. The 10 weeks that cover Halloween, Thanksgiving, Christmas and New Year's! If you miss a week of weigh-in, your goal weight decreases by 1 lb. If you gain more than 2 lbs in a week you are out of the contest. Whoever reaches their goal at the end of 10 weeks splits the pot. I did some quick math. Five percent for most people is between 7 and 12 pounds, and I was in the middle somewhere. It could be done in 10 weeks but not with much wiggle room. Half of the participants would have to fail for me to break even on my $30, and I had no idea who I would be up against.

I decided to do it. This would be one lamo blog post if I hadn't. I was just getting back into an exercise routine but I needed some motivation to eat carefully again as well, and this was it. For the first half, I was on track, losing about 1 lb a week, and sailing through Halloween and Thanksgiving without too much derailment. Then it was December. And there were lots of really good cookies. Those chocolate marshmallow meltaways in particular lured me like a siren's song, and a couple of tough days turned into a couple of tough weeks. Then it was Christmas, and I ate the world, and didn't really stop until New Year's. And then there was only one week of S.T.R.I.P. left, and I was hovering between 1 and 2 lbs away from my goal weight, and not particularly motivated or confident I'd reach it.

But three things happened to help me turn it around. First, the week before Christmas I got an email from a trainer at the gym. My name had been drawn from the suggestion box to receive a free 1-hour training session. Personal training was one of those things I was interested in, and kept thinking I should do, and I always watched trainers and clients curiously out of the corner of my eye, but I just hadn't done anything about it. So I jumped on this and scheduled my session with Lindsey two days before Christmas. It was awesome. I showed her what I'd been doing, and she upped my whole ante. She took me off the circuit weight machines I'd been using (and was bored blind with), and gave me an extensive whole body strength training regimen using free weights, physio balls, body bars and bosu balls. It's a little embarrassing to do it all in front of everyone in the general exercise area, but I'm not the only one so I just try to focus on what I'm doing and "own the gym." Having a new routine has helped me with some of the motivation I've been lacking through the holidays.

Second, never underestimate the power of Ed. He has come a long way from our early married years, when he thought it was "helpful" to be my food police (uh-uh), to now. He knows how to help me: unlimited positive feedback and unconditional expressions of love are a good place to start, followed by things like "you look amazing," "look how far you've come" and "what can I do to help you?" I was having a hard time sticking to core healthy foods, so he committed to eat strictly core with me for the last two weeks. Having him experience the same stop-and-think process at meal and snack times helped enormously, and having someone to commiserate with, and eat carrots and plain hot air popcorn with, was the best. What a guy.

Finally, fast Sunday sealed the deal. On the first Sunday of every month members of our Church fast for two meals. We donate the money we would have spent on those meals, and more if possible, to the welfare program that helps people in need. In addition, fasting is a way to strengthen ourselves spiritually, to set aside temporal things (like food) and focus on prayer, worship, repentance, meditation, and so on. It also happens to be a perfect chance to seriously cut caloric intake for a day and reign in some bad habits.

Last Sunday marked the last week of S.T.R.I.P. We had from Sunday to Friday to do our final weigh-in. I just figured I'd weigh each day on the scale at the gym and whenever (if ever) I hit my goal, I'd go find a trainer to officially witness it. If it came down to the wire I was prepared for drastic measures (sauna, anyone?) Luckily no such action was needed. Monday morning I stepped on the scale and scooched that slider down, down, down until I was almost a pound under my goal weight. Grinning ear to ear, nearly bursting with pride, I grabbed a trainer to fill out my card.

I DID IT!!!

Twenty-four people originally joined the program. That's a pot of $360. They put a big chart up on the wall, with people's initials or chosen nickname, start weight, goal weight, and weekly weights for the 10 weeks, so we could all track our competition. Every week 1 or 2 people seemed to drop out - they just stopped weighing in or they missed so many weeks that their goal became unreachable. By last week it looked like somewhere between 4 and 7 people would reach their goal, which meant I was getting my $30 back and then some. Today I got the official "Congratulations" email from the fitness director - 6 people made it, so we get $60. Maybe it's not a lot to show for so much hard work, but it's $30 more than I had before, plus of course I'm down almost 10 lbs since October, which is the whole point.

I took $30 of my prize and put it back into S.T.R.I.P. again - the new session starts today. It seems like the weight is fighting back a bit - I have to fight tooth and nail for each pound these days, not like the way it melted off last spring. But I've got a few more milestones I'm reaching for, and a few more tricks up my sleeve. Ed and I have set up another little competition of our own as well. So wish me luck, and watch the sidebar. Disco Mom's not done yet.

Nursery Rhymes

And speaking of Nursery, I've found a gem. In an a conversation today with my brother Dave, guru of all things I need to know, he explained Blog Search to me and I was fiddling around with it. I searched "LDS Nursery" out of curiosity, and in the list found an article on Mormon Times called "Weaning Sunbeams." Exactly pertinent to what we are going through, both at Nursery and at home with Hazel, so I clicked and read, and silently smiled at the universal experience all Nursery leaders and Sunbeam teachers must have had this last Sunday.

I chuckled thinking of the newfound liberation felt by the younger toddlers, freed from the dangers and opression of the big & burly 3-year-olds. Also the near-half class size, the more prominent role of the battery operated bubble machine, and the one new Sunbeam begging to return to the good life (all of which happened to us.) I got a kick out of the entire thing, and see that the author, Stacie Duce, writes her Nursery Rhymes column a couple times a month. She just got a new reader.

Bean Shakers

Listen up and pay attention, all teachers and parents of toddlers-to-preschoolers. This here's the mother of genius activities. When we began to serve in nursery last fall you may remember my call for craft ideas. I got many responses, typed them up for a reference, and have been working my way through them when it's our turn to do activity. We tried this one a few months ago because it was cheap, easy to prepare, and easy to clean up, and we were BLOWN AWAY at its success. Every single kid, from newly 18 months to almost 4 could do it...and loved it. We did it again last Sunday, same results.

I give complete, total, and gratitude-laden, bordering on worshipful, credit to cousin-in-law Katy for this. She was a nursery leader in Charlottesville last year and threw herself wholeheartedly into it. She even kept a blog for a few months of all her lesson plans and ideas. She gave me a whole list of ideas in response to the October call for crafts (see those comments), and more on the phone. She said she came up with this one at about 11:30 pm one Saturday night out of desperation. Amazing. Here you go:

Take two small dixie cups and tape them together so they are closed. Poke a small hole (I use a mechanical pencil) in the top just large enough for a bean. Give the kids beans that they can shove through the hole. I don't know why but they LOVE doing this. When they are done tape the top closed with a piece of masking tape. Makes a shaker for singing time or just to make noise. (Good for lessons about being grateful for ears or moving because the dancing is more exciting with noise etc.)

Keeps them sitting still, keeps them engaged, excellent fine motor skill work, and the big kids can do more, the little ones less, but everyone ends up with a shaker that looks the same. For a real challenge I gave some of the bigger kids pony beads to pop in. They're about the same size as beans but harder to hold on to.

The first time we made these we kept them all as a class set and use them during music time. Yesterday we put their names on and sent them home. I think we'll be doing this at least once a quarter. These shakers rock my world.

New Year's Eve at the White House

I have a cousin named Aaron. He is the oldest of 11 children (this always amazes me), he is a recent graduate of UVA law school (last summer), and he is awesome. He also happens to work as a speech writer for the President at the White House. That's right, I've got someone on the inside.One of the things Aaron does is fact-checking for various speeches, so he is on the phone a lot. It's always fun to hear his stories of how people change vocal demeanor after he says, "Hi, this is Aaron Cummings calling from the White House." Except the pizza guys - they never believe it.

One of the perks of working for the President is that Aaron can give tours of the West Wing. This ain't no get-tickets-through-your-Congressman White House tour. These are private, after-hours, small group affairs offered only to those with connections. I knew Aaron takes his own personal time to do these, and with a new baby at home and the current administration's days numbered, I thought we might not be lucky enough to get in on one of these tours. But he called a few weeks ago with an opening on New Year's Eve and we jumped at the chance.

We met Aaron and the other four "tourists" - Aunt Janet, her roommate Pat, Aunt Merrilee and her father - in the frigid wind outside one of the gates by the Eisenhower Executive Office Building. We had our ID's handy for the couple of security points, then made our way into the complex. I badly wished I'd worn a hat - it was FREEZING. Aaron started our tour outside, and then inside, the Executive Office Building, which is right next to the White House. Aaron's office is just inside the EEOB; after all, he says,

"Proximity to power is power."

Aaron in the hall outside his office at the Executive Office Building

It was awesome. Having grown up near DC I developed a general boredom regarding museums, government, and tours with guides. But this was way different, and I'm way more mature now. It was actually fascinating, and while I have a mind like a sieve and cannot remember facts nor figures from one minute to the next, it was amazing to be in a room while Aaron told us the historical meetings, announcements, or events that took place there, decades ago. He pointed out architectural details, symbolic statues and engravings, and told the stories behind things like the brass railing on a staircase that President (was it Cleveland?) had installed because he had slipped on those stairs, and the porch on which President (I can't even remember which one) used to go out to smoke cigars.

Ed viewing pictures of past uses of Room 180

I was so impressed with the level of interesting-ness of the things he was telling us that I asked him what kind of training he'd gotten to give the tour (because other tour guides in DC could use it), and he said none. It was just a bunch of things he had picked up in reading different books.
Well. I just resigned myself to spending the evening in awe.

One example of how this post-Civil-War era building has been updated to support today's technology

The view of the White House from the EEOB

After the EOB we crossed the little driveway between the buildings and entered the West Wing. Saw the Navy Mess, the door to the Situation Room (closed), the Cabinet Room, the Roosevelt Room, the Oval Office (George was in Texas). There are several lobby/sitting areas throughout the wing, all decorated with beautiful art that Aaron knew details about. One of my favorite things were the photographs. Lining most hallways, staircases and some foyers were dozens, possibly 100+, recent photographs of the President in various settings, from a speech to troops to a meeting with the Italian president to wearing dirty jeans and a cowboy hat on his ranch. They were beautiful photos, and Aaron said they are constantly changed and updated to reflect the most recent events. The President also chooses his own art for the various meeting rooms, from an art catalog they have, and chooses his own rug and decor for the Oval Office.

We couldn't take pictures inside the West Wing, but we could in the Rose Garden and other areas outside. Aaron knew which president had added which porch and portico and who had done what where. Amazing.

Ed in the Rose Garden. The tree down off the tip of his nose is by the window to the Oval Office

The Press Room was pretty cool - it used to be an indoor swimming pool but is now a super high tech cozy meeting room. On our way out we saw the spot on the lawn where all the White House based news reports are made - they have to leave their equipment out there covered in tarps all the time. Finally we saw the Blair House across the street, where incoming presidents usually stay, and where the Obamas will be starting January 15. And we saw all the bleachers and scaffolding that are in progress for Inauguration Day.

Thank you again so much, Aaron, and Katy who was home with Baby Reuben, and my parents who were home with our kids. It was a perfect, and memorable, way to spend the last night of 2008!

Snapshot

Today, 4:40 pm. I'm in the kitchen washing dishes. Ginger wanders in.

"What are we dooooin'?"

"Well, I'm washing dishes, and then I'm going to make dinner."

She puts her yucky face on. "I don't like dinner."

Sigh. "I know." Take a moment to think fondly back to when they used to at least ask what we're having for dinner before saying they don't like it...

"I want brownies."

Turn off the water. Dry my hands. Prepare for battle. "It's not time for brownies. If you're hungry you can have a snack. Your choices are carrots or an orange."

"Um...." Wait. "Umm..." Shift weight to other foot. Fold arms. Put smiling expectant face on, hoping for the best.

"Um....I choose....pancakes!"

The Year of the Crockpot

Here we go, folks. It's a new year. It's a fresh start. It's...afternoon church. One to 4 pm every Sunday. Somehow that seems like a longer three hours than 9 to 12. Especially in the winter when it gets dark so early. And especially on fast Sunday. With my free time in the morning now instead of in the afternoon on Sunday I'll be doing whatever prep I can so we can eat dinner on time, or as soon as possible after church. And that means using the slow cooker! Aw, twist my arm.

Yesterday I cleaned a whole roaster chicken, and filled the cavity with chopped onions and a pierced clementine (would've done a lemon but I didn't have one.) Drizzled it with olive oil, slid some smashed garlic cloves under the skin, and rubbed it with lots of grill seasoning and Italian seasoning. Put it in the crockpot on HIGH for 6 hours, though I'm sure 4 would have done it. Then I did all the chopping prep work for a cold edamame & radish salad, and if I wasn't on the Core plan I would have thrown some stuff into my bread machine as well. Good thing I didn't because I would have eaten the entire loaf, slathered with melting butter, the minute I stepped in the door. As it was, we were at the table eating dinner 15 minutes after getting home. Love that!

Slow Cooker Week in October was awesome - one recipe a day for a week. Then in December we had a goody recipe a day for a month. Well I don't dare commit to 365 days of crockpot recipes, or even 52, one each Sunday. Some weeks I'm sure we'll have spaghetti, leftovers or cold cereal after church. I'm also a fan of Rachael Ray's 30 Minute Meals, though we all know they take longer than that. But it's hard to beat the ease of a slow cooker, and the warm welcome of cooking smells when you come home. So I'm yet again on the hunt for good recipes. I have about 5 or 6 in the lineup to try, and welcoming more. And of course I'll share the love by posting my keepers. Who knows, I'm so addicted to digital bookmaking, maybe we will have another cookbook by the end of the year.

These is My Words

It has been a long time - probably since Outlander - that I have been so totally and completely sucked into a book. I found it by browsing around reviews on Amazon - it sounded good so I put it on my wishlist. Mom already had it so she gave it to me, along with the sequel, Sarah's Quilt, for Christmas. I had just finished Three Bags Full, and was ready for a new book so I started it the next day when we went out to the cabin. And I finished it last night.

Might not mean much to all you whip-through-'em speed readers but it took me two months to finish my last book, which was shorter. My housekeeping has gone to crap this last week (no real change there) and I have stayed up past midnight most nights, simply unable to put it down.

Quick summary (you can read more on Amazon): A journal-style novel of a frontier woman, Sarah Prine, that follows her from her teens to 30's, and all the hardship, fear, joy and success that a fiesty and complex woman could experience at that time. It's a time and place of extremes, and the perfect setting for a very personal, very exciting and very moving tale. I feel very close to, and at the same time, totally in awe of Sarah. Her story is based on the journal of the author's great-grandmother.

These is My Words has been compared to Lonesome Dove, which Ed read a year or two ago (I watched the miniseries with him), and I remember he was similarly lost in reading it, and similarly affected by it, as if living a double life on the range. In fact, I've felt for the last week that my life is the dream, and the 1890's Arizona Territory is reality. It has made things around here seem ridiculously easy and trivial, and I'm kind of embarrassed to be sitting at the computer instead of whitewashing my house or digging a well.

No one likes long book reviews, so I leave you with a high recommendation and a warning. If you pick up this book, make sure you've got your spurs on and a handkerchief handy. You're in for a wild and wonderful ride.

This book receives 4.5 disco balls:

VGP Summary

I'm pretty sure I've just made a major contribution to keeping butter, egg and parchment paper producers in business. Actually, I really lucked out on the eggs since Safeway has had a buy one get one free deal all month on cartons of 18. We've gone through lots and lots of eggs around here.

I cooked up this idea of the Virtual Goody Plate in the summer, and thought it would be no problem to get 31 goodies baked and written up in time, so I started making some old favorites and finding a few recipes in books and online. I was way ahead in the fall!

But I didn't account for all the holiday cookie magazines that would start showing up on the racks in November and December. Each one I looked at had at least 5 to 10 I wanted to try, and the math was overwhelming. So I made a list and checked it twice, and reprioritized, and went back and forth on a few. For the last 6 weeks or so I have been making 3 to 4 different cookies a week. Some good ones didn't make the cut, mostly for variety's sake, and some were so good I made them more than once. I don't know what I'll do with all my spare time now. Maybe I'll actually get back to losing weight!

Ed and Mom and I tried all of them and came up with our Top 5 lists. I found it amazing that we had no overlap - just goes to show how good all the cookies were!

Kari's Top 5
Chocolate Marshmallow Meltaways
Chocolate Peanut Blow-Out Cookies
Chocolate Turtle Cookies
Chocolate Chewies
Turtle Candies

Ed's Top 5
Black and Brown Chocolate Chip Cookies
Hazelnut Chewies
Cranberry-Orange Pinwheels
Perfect Chocolate Chip Cookies
Kari-Can't-Stop-Eating-This Bark (and now neither can Ed)

Mom's Top 5
Peppermint Bonbon Cookies
Lemony Bonbons
Buried Cherry Cookies
Brownie Waffle Cookies
Citrus-Drizzled Cranberry Oatmeal Cookies
Bonus ('cuz she can't pick just 5): Raspberry Almond Cookies

So, OK, the month is over, the year is over, the VGP is over. But I figured I've got all these recipes with all my notes and all the pictures - why not make a book so they're all in one place next time I want to make them? Plus I could toss in the other few that were really good but didn't get a VGP appearance, like Cocoa Fudge Cookies and Maple Walnut Spice Cookies. Dave even flattered me by saying he would give it as gifts to friends. So I checked out a couple cookbook-making sites and found Blurb had the best quality and lowest price. I've already ordered my copy of Disco Mom Takes on Christmas Cookies, and now you can, too. I don't make a profit because then I'd have to get copyright permission and everything, but if you want to order it at cost click here. It is $24.95 for softcover, $35.95 for hardcover with dust jacket, and $37.95 for hardcover image wrap. It is 78 pages with 36 recipes and pictures. And I'm just a little proud of it.

It's my final goody...from me to you. Happy New Year!

VGP #31 The King

Earlier this fall I took a plate of various cookies I was trying to my friend. "Oooh," she exclaimed excitedly, beginning to peek under the foil, "are there chocolate chip cookies in here?" Uh, no, I thought. I can make chocolate chip cookies in my sleep. Here I am chopping nuts, rolling balls, zesting lemons, melting caramels, and she wants chocolate chip?

Another time another friend told me of a man from church who could use a goody plate. "Perfect," I said, "I have more than I know what to do with in my freezer." I got his name and my friend said, "Are you going to bring him chocolate chip cookies? Those are his favorite." Again, I was like, sorry, I only have Peppermint Bonbons, Citrus-Drizzled Cranberry Oatmeal, and Chocolate Turtle cookies. Guess he's out of luck.

I finally took the hint when a fresh warm batch came out of the oven one afternoon. Hazel asked if she could have a cookie, and I was excited for her to try it, so I gave her one. She took a bite and said, "Mmm, delicious!" and walked off to the living room. I turned back to my task with a proud little smile on my face, until a moment later she returned. She handed me back the cookie, still with only one bite taken, and said, "Mommy, I don't like these cookies because they don't have chocolate chips in them."

I get it. And I agree. After months of trying fabulous recipes, the fact of the matter is that NOTHING beats the chocolate chip cookie!

So with that in mind, but still in the spirit of the Virtual Goody Plate, here are four variations on the King of cookies.

Perfect Chocolate Chip Cookies
(even Maren can make them!)

This is my everyday, all-time perfect chocolate chip cookie. It's kind of a combination of the recipes from the Ghiradelli and Nestle chocolate chip bags. Comes out great every time.
1/2 cup butter
1/2 cup shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
2 1/4 to 2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 to 1/2 cup oats, optional
1/2 to 1 cup chopped pecans, optional
As many chocolate chips as you can cram in

Preheat oven to 375. Cream butter, shortening and sugar until fluffy, like 4 minutes. Add eggs one at a time, beating each time, and vanilla, mixing well. Add soda, salt and flour a little at a time, mixing until all combined. Stir in oats, nuts and chocolate chips. Use a spoon or cookie scoop (I love my cookie scoop) to drop dough onto parchment lined cookie sheets. Bake for about 10 minutes (every oven is different.) Cool on baking sheet about 2 minutes before moving to wire rack to cool completely. Makes about 3 or 4 dozen.


Crispy Rice Chocolate Chip Cookies

How could I not try a recipe for chocolate chip cookies with Rice Krispies in it? What a fun addition - a great way to add some crisp in a new way to soft cookies. Delicious.
3 1/3 cups all-purpose flour
1 cup crisp rice cereal
1/4 cup oats
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup vegetable oil
1 egg
1 tsp vanilla extract
1 1/2 cups chocolate chips

Preheat oven to 350. Stir flour, cereal, oats, baking soda, cream of tartar and salt together in a bowl; set aside. Cream butter with both sugars in a bowl with mixer until light and fluffy. Add the oil, egg and vanilla, then beat until blended. Stir in chocolate chips and flour mixture just until flour is incorporated. Drop dough by cookies scoop or 3 T mounds onto parchment-lined baking sheets. Bake 12 to 14 minutes until cookies are set and golden around edges. Let cool on pan for 5 minutes, then transfer to rack. Makes about 4 1/2 dozen


Chocolate Chip Orange Drops

My mom cannot help herself sometimes, so I wasn't really surprised when she handed me a tattered book called The Big Chocolate Cookbook, copyright 1968. She got it off the free cart at the library. My first reaction was, there's not going to be anything good in here. But I decided to peruse anyway, and came out with this little gem. I do love chocolate and orange together. The almond extract is good, too, but I would just as easily use vanilla to let the orange shine more. The book wants you to top these with orange cream cheese frosting, but I don't usually frost chocolate chip cookies.
1/4 cup butter
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg
1 tsp almond or vanilla extract
1 cup sifted flour
1/4 tsp salt
1/2 tsp baking soda
2 T grated orange rind
1/2 cup ground almonds
1 cup chocolate chips

Preheat oven to 375. Cream butter and sugars well and beat in egg and extract. Sift dry ingredients and add them, orange rind, ground almonds and chocolate chips to creamed mixture. Drop by spoonfuls onto parchment lined cookie sheets. Bake 10 to 12 minutes, until brown around edges. Move to wire rack to cool. Makes about 2 dozen.


Black & Brown Chocolate Chip Cookies

My aptly-named friend Heather Baker is a talented domestic artist. She even enters her creations in the Arlington County Fair...and wins. This particular recipe came about when she took her awesome Double Chocolate Chip cookie recipe and tried substituting black beans - that's right - for part of the fat. The cocoa powder hides the bean flecks, and you get a little extra protein, fiber, iron, manganese and antioxidants, without sacrificing any flavor. In fact, these cookies won 1st place in the entire chocolate chip cookie category at the county fair. Taste them and you'll see why. This is one of Ed's very favorite cookies of the whole month!
1 (14 oz) can black beans (white beans work as well)
½ cup shortening
1 tsp vanilla
1 tsp salt
½ cup sugar
1 cup brown sugar
2 eggs
½ tsp baking soda
2 cups flour
3 T cocoa powder
Nuts and chocolate chips

Drain and rinse black beans. Puree in blender with a little water to make a thick paste (about the consistency of yogurt). Cream bean puree, shortening and sugars. Add vanilla, salt, soda and eggs. Mix well, then add everything else. Bake at 350 for 12 minutes.

VGP #30 Almond Joy Bites

Kudos to friend and fellow sweet-tooth Rebecca Yeates for this gorgeous and super yummy confection! Unfortunately I don't have a picture. I had them at a party (without my camera) and therefore know they're good, but just picture a one-almond bite-size Almond Joy and you've got it.

2 cups flaked sweetened coconut
1 1/2 cups powdered sugar
1/3 cup sweetened condensed milk
2 T butter, softened
25 raw whole almonds
1 1/2 cups chocolate chips
1 T shortening

1. Cream together the coconut, powdered sugar, sweetened condensed milk and butter until well combined. Form into balls and press one whole almond into each ball.

2. Melt the chocolate chips and shortening carefully, stirring until smooth. Either drizzle over coconut bites or dip them. To dip, break the middle two prongs off of a plastic fork so there are only the outer two prongs. Place a candy on the fork and dip into the chocolate, using a spoon to cover completely. Place on wax paper to set.

Makes about 25 bites

Christmas 2008

We crammed a lot of activities into December, between batches of cookies, and I just didn't get a chance to write about them before Christmas. So better late than never, I just want to have a record of it. And try to remember next year to schedule things like sending Christmas cards and shipping gifts much earlier in the season so we can have more time for all the things we missed.

Early in the month we hit Fair Oaks Mall with my mom. They have some great Christmas decorations - life size stuffed animals in snowscapes mostly.
We skipped sitting on Santa's lap, but I held Hazel up to see him. Neither of us were impressed. Then we went into CVS in the mall and took the girls "secret shopping" for each other, then Mom took them shopping for me and Ed, getting us things like hair clips, bandaids, and shaving cream - things they are familiar with and know how to pick out. In the afternoon we went back to Mom's and I went downstairs to read a cookie magazine (what else?) while Mom helped them wrap the presents. Living near Grandma is the best!
Mom also got us a gingerbread house kit at Costco and I kept waiting for the perfect chance to make it together - a Saturday morning or family home evening, but as the month progressed and things kept coming up, I realized the "perfect time" may not come. So one afternoon while Ginger napped Hazel came to me and asked if we could make it. I said, "Sure!" and we did right then. When Ginger woke up there was still plenty of decorating to do, and it has been sitting on our sideboard looking festive and making our house smell great ever since.
Hazel's preschool had a cute holiday party - this time in the evening so working parents could come. It was crowded to say the least, but I did get to chat with parents I usually just greet in passing, and found out two of them also went to Robinson...and one lived on my street! The kids performed a few songs they had practiced, and each presented his or her parents with a gift they had made - a crepe papered votive candle holder.

Every year the symphonic band at my old high school, Robinson, puts on a Tiny Tots Holiday Concert. Mom's friend is in charge of it so we got tickets and went one rainy morning. I tried not to think too hard about how long it's been since I set foot in there (1998 to visit Rich Crowley after my mission), but I did get a little sentimental being back on campus and watching the high schoolers - I wondered if I'd see some of my friends, I couldn't help it. The concert was in the renovated Little Theater and it was totally fun, with kid-level explanations of all the instruments, and appearances by Rudolph, Frosty and a tuba-playing Santa, plus great music. We're definitely going next year.The Monday before Christmas Ed came home a little early. We bundled the girls up - I think it was the coldest night we've had this winter - and drove up to the DC Temple, where they have a Festival of Lights all month long. The Temple grounds and Visitors' Center are decked out with thousands of lights, there is a live outdoor nativity (I did not envy them the night we were there), and inside the Visitors' Center there are free performances every night by local music groups, trees decorated by surrounding stakes, Christmas movies, and of course missionaries directing traffic. Next year we will check the performance schedule and probably go several times.Though it's probably unrealistic, next year I'd also like to hit the Bull Run Festival of Lights, Zoo Lights, and the Christmas display at the Botanic Gardens. Schedule, schedule, schedule!

Christmas Eve and Christmas morning my parents came over - there was food, relaxation, some short attention spans and plenty of presents. Here are the girls in their new Christmas dresses from Aunt Tona:The next day I hit Target at 7am for 50% off wrapping paper and then we went out to my parents' cabin in WVA for two days - more food and way more relaxation. I read over 100 pages in my book, which usually takes several months!

It's been an awesome month, but, like most years, it just went too fast.

VGP #29 Fennel Pistachio Cookies

These cookies stopped me in my tracks while flipping through my trusty Better Homes and Gardens Christmas Cookies magazine. First, I love pistachios. Second, I have fennel in my spice cupboard but have only used it once, and never for cookies. I found the combination highly intriguing. And third, the recipe was not part of the magazine but in an advertisement...for butter. So I figured if, out of all the cookie recipes out there, butter was using this one to advertise itself, it was worth my time. And I was right.

Fennel (warm and licoricey), pistachio (nutty), lemon (bright and tart), and almond extract (sweet) are the main flavors in here; they are a great ensemble cast. I was afraid the called-for 2 Tablespoons of almond extract was a typo - I've never seen a recipe call for that much. Just in case, I used only 1 Tablespoon, but in the end the other flavors are strong enough to counter the almond so 2 would be ok. These are soft but not too soft, sweet, nutty, and wonderfully flavorful!
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 egg
2 T almond extract
1 T lemon zest
1 1/2 tsp fennel seeds
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup pistachio nuts, chopped, plus extra for garnish, optional

1. Preheat oven to 350. In bowl of electric mixter beat butter until creamy. Gradually add sugar; mix well. Add egg; beat well. Add almond, lemon zest and fennel seeds; mix to combine.

2. In separate medium bowl combine flour, baking powder and salt; gradually add butter mixture; beat well. Stir in pistachio nuts; dough will be stiff.

3. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios. Bake for 10 minutes or until lightly browned. Cool slightly on sheets; remove to wire racks to cool. Makes 3 dozen.

VGP #28 Brownie Biscotti

I guess not everyone likes biscotti, but that's only because those people are crazy. I know it's crunchy and dry, as opposed to chewy and gooey, but these ones in particular are so dense and flavorful you can't lose. Just get a glass of milk or mug of cocoa and let the dunking begin! These are especially lovely as gifts wrapped up in colored cellophane bags with pretty ribbons and a hot chocolate packet.

I don't usually put nuts in the dough because it's harder to make even slices in step 5. Instead, I used chopped nuts, crushed cookies, sprinkles or candy to dip them in after the chocolate dip. There's some room to be artistic here. Pistachios are especially festive because of the green color. Recipe from Brownie Mix Bliss by Camilla Saulsbury.

Biscotti:
1 (19.5 to 19.8 oz) pkg brownie mix
1 cup all purpose flour
½ cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup coarsely chopped nuts, optional

1. Preheat oven to 350°F. Line a cookie sheet with parchment.

2. Combine brownie mix, flour, melted butter, eggs, and nuts. Blend with an electric mixter set on low until well blended. Scrape down sides (mixture will be stiff.)

3. Transfer dough to prepared cookie sheet. With floured hands, shape dough into 2 rectangles, each 14 inches long by 3 inches wide, and ¾ inch thick, spacing abt 4-5 inches apart on sheet. Mound dough so it is slightly higher in the center than at the edges. Place cookie sheet in oven.

4. Bake 30-35 minutes, until firm to touch; remove from oven and cool on sheet for 10 minutes (leave oven on.)

5. With spatula transfer logs to cutting board. Use a sharp knife to slice each rectangle into ¾ inch slices on the diagonal. Return slices to sheet, cut sides down.

6. Return sheet to oven. Bake biscotti 10 minutes. Turn oven off and let biscotti remain in oven until crisp, about 30 to 40 minutes longer. Remove from oven and transfer biscotti to a rack. Cool completely. If desired, prepare Chocolate Dip and with a butter knife or small offset spatula spread over one side of each biscotti. Dip in crushed candy, nuts or cookies if desired. Place on waxed paper-lined cookie sheet and refrigerate at least 1 hour to set chocolate. Store in an airtight container or plastic ziploc bag for up to 3 weeks.

Chocolate Dip:

1 cup semisweet, milk or white chocolate or cinnamon baking chips
1 T vegetable shortening

Melt chips and shortening in a small heavy saucepan over low heat, stirring often to avoid scorching. Makes about 1 cup melted chocolate.

VGP #27 Citrus-Drizzled Cranberry Oatmeal Cookies

I'm thinking of the Friends episode in which Phoebe told Rachel she makes the best oatmeal raisin cookies in the world. Rachel takes a bite, loves them, and wants to know why she's never had them before.

Phoebe's classic answer: "Oh, I don't make them a lot because I don't think it's fair to the other cookies."

Well I don't make oatmeal cookies a lot either, mostly because if it's a choice between making cookies with chocolate or without chocolate, I always choose the chocolate. Sometimes I put oatmeal in my chocolate chip cookies. But as we've seen this month I've branched out a little, and this citrus-y cookie from Cooking Light (December 2006) caught my eye. I do like dried cranberries better than raisins, and I do also love a lemony glaze.

You couldn't ask for more in an oatmeal cookie. The spices are just right, the cranberries are tart and festive, and the drizzle gives you a zing on the tastebuds before you even take a bite. They are crisp on the outside, soft inside, and overall a delicious addition to any goody plate or glass of milk. Mmmm...

2 cups all purpose flour
2 cups quick-cooking oats
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 cup packed brown sugar
3/4 cup white granulated sugar
3/4 cup butter, softened
1 1/2 tsp vanilla extract
2 large eggs
1 cup sweetened dried cranberries
Cooking spray

Glaze:
1 1/2 cups powdered sugar
3 T fresh lemon juice
2 tsp grated orange rind

1. Preheat oven to 350. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, oats, baking powder, cinnamon, baking soda, salt and nutmeg in a bowl.

2. Combine brown sugar, granulated sugar, and butter in a large bowl; beat with mixer at medium speed until well blended. Add vanilla and eggs; beat well. Gradually add flour mixture and cranberries; beat at low speed until combined.

3. Shape dough into 1-inch balls (or I like to use a cookie scoop.) Place balls 2 inches apart on baking sheets coated with cooking spray or parchment paper. Bake for 15 minutes or until almost firm. Let stand on baking sheets 2 minutes. Remove cookies from baking sheets, and cool completely on wire rack.

4. To prepare glaze, combine powdered sugar, lemon juice and orange rind in a small bowl, whisking until smooth. Spoon mixture into a ziploc bag and snip the corner; drizzle glaze over cooled cookies.

VGP #26 Apricot-Sage Cookies

Wow. Are these cookies ever elegant! My store didn't have sage so I used rosemary (you can also use lemon thyme.) I was not sure how a rosemary cookie would taste, but it was lovely - not too sweet, and apricot is just the right fruit flavor to go with fresh herbs. These are to be wrapped in tissue paper in a simple white box and big silver bow or something similar, to show someone they are really, really special.

1 3/4 cups all purpose flour

1/3 cup sugar

1/4 cup yellow cornmeal

1/2 cup butter

2 T snipped fresh sage, lemon thyme or rosemary; or 2 tsp dried sage or rosemary, crushed

3 T milk

1 egg white

1 T water

Fresh sage leaves, optional

Sugar

2 T apricot preserves

1. Preheat oven to 375. In a medium mixing bowl, stir together flour, sugar and cornmeal. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in herb. Add milk and stir with a fork to combine. Form mixture into a ball and knead until smooth. Divide dough in half.

2. On a lightly floured surface roll half of the dough at a time to a 1/8-inch thickness. Use a 2 1/2-inch round or oval cookie cutter to cut out dough.

3. In a small bowl combine the egg white and the water. Brush half of the cookies with the egg white mixture and, if desired, top with one or two small sage leaves. Brush leaves with egg white mixture. Sprinkle with sugar. Place plain and leaf-topped cutouts 1 inch apart on an ungreased cookie sheet.

4. Bake in preheated oven about 7 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; cool.

5. Snip any large pieces in the fruit preserves. Spread apricot preserves on the bottom of each cookie without a sage leaf. Top preserves layer with a sage-topped cookie. Makes about 20 sandwiches. Store at room temperature up to 3 days or freeze unsandwiched cookies and thaw before assembling with preserves.

Recipe from Better Homes & Gardens 100 Best Cookies

The Horsehead Dirk

Sometime in the mid-80's, on a road trip, my parents stopped in at Smoky Mountain Knife Works in Seviervill, TN. My Dad is a knife & gun guy and he found a cool 18th Century style dirk with a horsehead handle. They bought it and saved it for Christmas that year. When Dad opened it there were many ooh's and aah's at the shiny new dagger...but the real appreciation came the next time someone had to open a gift wrapped tightly with ribbon.

"Scissors!" someone called. "We need scissors over here!" In a flash the dirk was wielded, the ribbon sliced, the knife re-sheathed. Mouths agape, our eyes were opened to just what a horsehead dirk could do.

Since then the horsehead dirk has been a constant, though unlikely, Younce Christmas tradition. It was the only thing we used to cut ribbon or other stubborn packaging, year after year. The call became, "Dirk! We need the horsehead dirk over here!"Dad looked down the road to when we would grow older and move away. He went back to Knife Works and bought four more dirks and kept them for years, giving one to each of us on the Christmas after we were married.2008 was the first year we have not traveled to someone else's house for Christmas. We spent it in our own home, with our own family and my parents. My own horsehead dirk was finally put to good use, slicing and dicing ribbons and tags so we could all access our gifts and goodies. Then it was quietly placed back in its sheath, and back in its box, to wait until next year.Or maybe just until my birthday.

VGP #25 Country Sausage and Cheese Muffins

I don't know what you're having for Christmas breakfast but we're having these! And grog, and hard-boiled eggs, and Aunt Janet's coffee cake, and Jenny's Christmas bread if Ed follows through and makes it like he says he's going to.

These muffins are amazing - a true meal-in-a-muffin! You got your cheese, your sausage, your onion & peppers, your egg and your buttermilk. And the other stuff (necessary details.) I got this from the muffin contest in Cook's Country magazine last year. There is a lot of prep involved, but I do it in stages the day before making them so I can throw it together easily at once. Then I usually freeze the muffins and microwave them for quick or on-the-go breakfast, but today we are having them hot and fresh from the oven. Yum-oh.

Happy Present-Opening-in-Your-Pajamas
and Merry Christmas!!!

8 oz. bulk sausage meat
2 cups all-purpose flour
3 T sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
6 T cold unsalted butter, cut into 1/2-inch pieces
8 oz. cheddar cheese, cut into 1/2-inch pieces
1/2 red bell pepper, seeded and chopped fine
1/2 red onion, chopped fine
1 large egg
3/4 cup buttermilk

1. Preheat oven to 375. Grease and flour 12-cup muffin tin. Cook sausage in nonstick skillet over medium heat, breaking up meat until no longer pink, about 5 minutes. Transfer to paper towel lined plate and cool.

2. Pulse flour, sugar, baking powder, baking soda, salt, butter, cheese, bell pepper, onion and cooled sausage in food processor until mixture resembles coarse meal; transfer to bowl. Whisk egg and buttermilk in measuring cup; stir into flour mixture until combined.

3. Spoon into prepared muffin tin and bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in tin for 5 minutes, then carefully transfer to rack. Cool 10 minutes longer; serve. Or cool completely and freeze for later.

Makes 12 muffins

VGP #24 Kari-Can't-Stop-Eating-This Bark

One year like around 2003 my friend in Boulder, Michelle Blimes, brought me a pretty cellophane bag of this stuff. It was sooo good and I think I ate it for dinner that night. Then I needed some more to keep in my desk at work. It's the addictive stuff like this that causes me a real problem; I seriously can't stop eating it! Never having really made any kind of candy before, I asked Michelle for detailed instructions. Here they are:

A bag of chocolate chips
A bag of pretzels
A can of cocktail peanuts

Melt the chocolate in a double boiler, just until melted. Stir in some pretzels and peanuts. Spread out on wax paper and chill until firm. Break into bark.

Thanks, Michelle. You are a GENIUS!!!

VGP #23 Magi's Turbans

Here's a new take on two classics:
the gingersnap meets the peanut butter blossom.

And gets a really cool name in the process.

It's really just a molasses gingersnap cookie with a Hershey's Hug plopped in the middle. The recipe here is pretty good but your favorite gingersnap recipe will do just as well. They smell awesome, they look striking, and the flavors of cinnamon, ginger, cloves, milk and white chocolate are a pleasure to partake of.

Remember to let them cool all the way before touching or storing. When you press the candy into the hot cookie, the heat travels all the way up the chocolate and melts it pretty good. But it will hold its shape if you let it sit for an hour or two to cool off.

1 1/2 sticks (3/4 cup) butter, softened
1 cup packed brown sugar
2 tsp baking soda
1 tsp each ground cinnamon and ginger
1/2 tsp ground cloves
1/4 cup light molasses
1 large egg
2 3/4 cups all-purpose flour
3/4 cup granulated sugar
56 Hershey's Hugs (from a 13 oz. bag), unwrapped

1. Beat butter, brown sugar, baking soda, cinnamon, ginger and cloves in a large bowl with mixer on medium speed until well blended and paler in color. Beat in molasses and egg. Reduce speed to low and gradually add in flour just until blended. Cover and refrigerate 1 hour or until firm enough to handle.

2. Heat oven to 350. Have baking sheets ready. Put granulated sugar in a small bowl. Roll tablespoons of dough into 1-1/4 inch balls; roll in sugar to coat. Place 1 1/2 inches apart on ungreased baking sheets.

3. Bake 10 to 12 minutes until tops crack but cookies are still soft to touch. Place baking sheet on wire rack. Immediately press a Hugs in center of each cookie. Transfer cookies from baking sheet to rack to cool completely. Store in airtight container at cool room temperature up to 2 weeks or freeze up to 3 months.

Recipe from Woman's Day Holiday Cookies magazine

VGP #22 Peppermint Bonbon Cookies

I am SO in love with these cookies! They are only for the real chocolate lovers out there. I'm not talking about some token portion of cocoa powder; no, these start out with a hefty combo of melted bittersweet and unsweetened chocolates. Then later you add in some semisweet chocolate chips for good measure. Throw in crushed peppermint candy and peppermint extract and we have got a very serious confection. The kind that gave my eyes a minty tingle when I opened the oven, similar to the effect of walking into the peppermint room at Celestial Seasonings.

The chocolate is dark, the mint is sweet and fresh.
Merry Christmas to me.

8 oz. bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 oz. unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies*
6 T sugar
3 large eggs
1 tsp vanilla extract
1 tsp peppermint extract
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup semisweet chocolate chips
Additional coarsely crushed hard peppermint candies, divided
1/2 cup powdered sugar, optional
2 1/2 tsp milk, optional
1/2 cup semisweet chocolate chips, melted, optional

1. Combine first 3 ingredients in large saucepan - this is the pan all the batter will be mixed in so make sure it is at least 2 quarts. Cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint candies and 6 T sugar. Let cool 30 minutes.

2. Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.

3. Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.

4. Heat oven to 325. Shape dough into balls (I kept them small to make them more like bonbons); place on parchment paper-lined baking sheets. Bake for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire racks to cool completely.

5. Optional glazing: Whisk together powdered sugar and milk; drizzle over cooled cookies. Drizzle with melted chocolate. Sprinkle cookies again with chopped peppermint. Let cookies stand until glaze and chocolate are firm.

Makes about 4 dozen of the size in the picture

*The food processor trumps all as the best way to chop candies - thanks for the tip, Kat!

Recipe from Oxmoor House magazine, June 2007

VGP #21 Coconut Toffee Bars

Happy Birthday, Tona!!!

Here's the story behind this one: I had a recipe for "Crunchy Sesame Cookies" I was going to try. It called for sesame oil and tahini (sesame seed paste used in middle eastern dishes like hummus.) It was one of those recipes that could go either way but I was too curious and wanted to try it. So I hunted down tahini in the grocery store - it only came in a huge jar and was $8, but I was determined. I brought it home and, while talking to my sister Maren on the phone, promptly dropped it on the kitchen floor where it broke and spilled and made a huge mess. So, knowing Maren as the mostly likely person I know to have tahini on hand, and unwilling to buy another jar myself, I gave her the recipe and asked her to make them and report.

The report was that they just taste like sesame oil, which is pretty strong stuff, and not the most likely "cookie flavor." Quinn didn't like them and they came home uneaten in the kids' lunchboxes, a sure indication they were not VGP-worthy. Maren felt unnecessarily bad that her "guest baker" reputation might be tarnished, so she whipped up these tried-and-true Coconut Toffee bars that she makes every Christmas, and that her family adores, and sent me the recipe and picture. Super-Maren saves the day!!! Oh, and check out her latest blog post on her give-away goody plates: Sharing the Love. (What are the little white things in the middle of her picture, you may ask? HOMEMADE BUTTER MINTS!!! Amazing.)

But here are the Coconut Toffee Bars:

Base:
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup shortening
1 cup flour
A few drops almond extract, optional

Coconut-Almond Topping:
2 eggs, beaten
1 cup packed brown sugar
2 Tbsp flour
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 cup shredded coconut
1 cup chopped almonds

Heat oven to 350ºF. Mix base ingredients together and press into 9x13 inch pan. Bake 10 minutes. Meanwhile, mix topping ingredients together. Remove pan from the oven and spread topping on top of base. Bake till golden brown, about 25 minutes. Cool slightly, cut into bars. Makes about 3 dozen 1x3 inch bars.