Mexican Wedding Cookies

​notes on the Joy of cooking’s Mexican wedding cookies. The recipe is great. The balls can be made on the small side. We made balls too generous. The cookie ended up being to big to fit in your mouth. The balls don’t flatten much during baking. 

For fritatas in our 9 inch cast iron pans, 9 eggs is enough. The "Joy-of-Cooking's Frittata for a Crowd" recipe calls for 12 eggs. 12 eggs fills the pan to the brim. 9 eggs would leave some room.

Pasta with brown butter and Parmesan.

Peppers

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Ingredients

• 2 cups almond flour 1/2 cup butter
• 1 cup erythritol 
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 ounces cream cheese
• 4 large eggs

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Generously butter a 9 inch bundt pan, set aside
3. Combine almond flour and baking powder in a large bowl, set aside
4. Cut butter into several small squares and put in separate bowl, add cream cheese
5. Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
6. Add erythritol, vanilla extract, and sour cream to butter and cream cheese mixture. Stir well.
7. Pour wet ingredients into large bowl of almond flour and baking powder. Stir well.
8. Add eggs to batter. Stir well.
9. Pour batter into buttered bundt pan, place in oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
10. For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.

Ingredients

• 6 oz cream cheese, softened

• 1.5 cup heavy whipping cream

• 2/3 cup Swerve sweetener*'

• 4 teaspoons lemon extract

• zest of 1 lemon

• 4 strawberries, large

Instructions

 In a mixing bowl add the cream cheese, sweetener and whipping cream. Beat on high until smooth and creamy.

Add in lemon extract and mix well. If you would like more lemon flavor add

a bit of the lemon zest as you won't need all of it.

Take 1 of the strawberries and chop into little pieces. With the other

strawberry, slice into thin heart shaped pieces.

Fill each jar half way with half of the cream cheese mixture.

Add the chopped strawberry to both jars to make a nice layer.

Top the strawberries with the rest of the cream cheese mixture.

Use the slices of the strawberry to make a flow pattern on top.

Sprinkle lemon zest in the middle of each flower. You don't have to use all

the zest, just what looks nice.

Refrigerate until ready to eat.

Cream Sauce

1dl of white wine and stock each, reduce to about 1/4

Add 8 tablespoons of double cream or heavy cream

Add a whole bunch of finely chopped chives

Add just a tiny pinch of cayenne pepper powder.

Brown-Butter Vinaigrette Recipe - NYT Cooking

https://cooking.nytimes.com/recipes/8626-brown-butter-vinaigrette

• 6 ounces unsalted butter
• 6 tablespoons sherry vinegar
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon chopped shallot
• 1 teaspoon Creole mustard
• Kosher salt and freshly ground black pepper

1. Melt the butter in a small saucepan over medium-high heat until browned but not burned, about 5 minutes. Remove from heat and reserve.
2. In a blender, combine the vinegar, olive oil, shallot and mustard. Blend until smooth. With the motor running, slowly drizzle in the reserved butter and blend until thickened. Season to taste and set aside at room temperature until ready to serve.

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