food blog | Stephanie's Slice Of Life

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- Ricotta Cheesecake
  
  Posted at 5:08 pm by StephMo
  
  Jan 25th
  Whenever my daughter and I would get coffee at a local coffee shop she would always get a slice of their ricotta cheesecake. There was no crust, just the cheesecake and it was delicious. Of course this became something on our list of items to bake, which we did and it was also delicious. This cheesecake is not your typical cheesecake like the recipe I have shared before which you can find by clicking this link:
  
  https://stephaniessliceoflife.com/category/recipes/cake/chocolate-chip-cheesecake/
  
  The ricotta and lemon juice give it a distinct flavor difference as well as the fact that there isn’t a graham cracker crust.
  
  As you can see my cheesecake unfortunately cracked despite taking all the right steps to prevent cracking. To prevent the cheesecake from cracking you can either wrap the bottom of the springform pan with aluminum foil and place in another pan with about an inch of water in it, or place two 9″ pans of water on the rack below the cheesecake. I chose to do the two pans of water beneath the cheesecake, and I think next time I will try the other method. You also should not open the oven while it is cooking or while it is resting in the oven after it is turned off.
  
  Ingredients:
  
  2 8oz. blocks of cream cheese, softened
  
  16 oz. ricotta cheese
  
  1 1/2 cups sugar
  
  4 eggs
  
  1 tbsp. lemon juice
  
  1 tsp. vanilla
  
  3 tbsp. corn starch
  
  3 tbsp. flour
  
  1/2 cup butter, melted and cooled
  
  16 oz. sour cream
  
  Preheat oven to 350 degrees, and grease a springform pan.
  
  In a large mixing bowl combine the softened cream cheese and the ricotta cheese. Make sure the cream cheese is very soft so that there won’t be lumps. Mine was a little lumpy because my daughter didn’t realize this and the cream cheese was just not quite soft enough.
  
  Add the sugar, eggs, lemon juice, vanilla, corn starch, flour, and butter and mix well.
  
  Stir in the sour cream until just combined, and pour into the springform pan.
  
  Right as you are about to place the cheesecake in the oven reduce the heat to 325 degrees. Place in the oven along with pans of water, or inside a pan of water as mentioned earlier.
  
  Bake for 1 1/2 hours without opening the oven. Shut off the oven but do not remove the cheesecake, keep it in the oven for an additional 2 hours also without opening the oven.
  
  Cool on the counter for another 1-2 hours before refrigerating. Refrigerate overnight before eating.
  
  The next day remove the springform part of the pan and it is ready to eat! You can eat it plain or with your choice of topping.
  
  I was going to mix some sugar with sliced strawberries to make a topping but we decided to play around with the strawberries a little and make Tanghulu strawberries, which are candied strawberries. You can see that the strawberries look glossier than normal. I also decided to shave some chocolate on top to somewhat hide the large crack.
  
  So yummy! Enjoy!
  Ricotta Cheesecake
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  16 oz. cream Cheese, softened
  16 oz. ricotta cheese
  1 1/2 cups sugar
  4 eggs
  1 tbsp. lemon juice
  1 tsp. vanilla
  3 tbsp. corn starch
  3 tbsp. flour
  1/2 cup butter, melted and cooled
  16 oz. sour cream
  
  Instructions
  
  Preheat oven to 350 degrees. Grease a springform pan.
  Combine the softened cream cheese and ricotta cheese in a large mixing bowl.
  Add sugar, eggs, lemon juice, vanilla, corn starch, flour, and butter and mix well. Add sour cream until just mixed, do not over mix.
  Pour into the springform pan. Reduce heat to 325 degrees when putting in the oven and bake for 1 1/2 hours. Do not open oven. Shut off the oven but keep inside for an additional 2 hours, also without opening the oven.
  Cool on the counter for 1-2 hours, then refrigerate overnight before eating.
  Posted in Cakes, Recipes, Ricotta Cheesecake | Tagged cheesecake, cheesecake recipe, dessert recipes, food blog, food blogger, ricotta cheesecake, ricotta cheesecake recipe, stephanie's slice of life
- Prosciutto Lamb Burgers
  
  Posted at 11:29 am by StephMo
  
  Jan 20th
  Often when I am taking pictures for my Blog I am actually cooking dinner for my family. When these burgers were done my family was sitting patiently at the table waiting for them to be served. I quickly snapped a few pictures of the burger before handing them off and not realizing how strange the colors look on the blue plate. Ugh. By the time I realized it the burgers were long gone, so I apologize if they look a little off. I am not a chef with a commercial kitchen and a camera crew, I am just a woman with an iPhone sharing my favorite recipes.
  
  Now let’s talk about this burger. It is so good! The prosciutto gets a wonderful crisp texture and the flavors are fantastic together. I used to use balsamic vinegar, but I have become a huge fan of balsamic glaze. If you have never tried it, I highly recommend getting some the next time you are at the grocery store. These burgers are very easy to make, and look and taste impressive.
  
  Ingredients:
  
  1 lb. ground lamb
  
  1/2 cup plain breadcrumbs
  
  1 tbsp. parsley
  
  1 egg, beaten
  
  2 tbsp. milk
  
  1/2 cup grated parmesan cheese
  
  1/2 tsp. salt
  
  1/2 tsp. pepper
  
  1/4 lb. sliced prosciutto
  
  1-2 tomatoes, sliced
  
  Basil
  
  Olive oil
  
  Balsamic vinegar or glaze
  
  Mix together the breadcrumbs, parsley, egg, milk, parmesan, salt and pepper in a large mixing bowl.
  
  Add the ground lamb and mix well.
  
  Shape into four burgers and wrap each with prosciutto.
  
  Heat about 1 tbsp. of olive oil in a large frying pan. Add the burgers and cook for approx. 6-8 minutes on each side until cooked through.
  
  Look how good that prosciutto looks!
  
  Serve topped with slices of tomatoes and fresh basil. Drizzle with olive oil and either balsamic vinegar or balsamic glaze.
  
  Delicious!
  Prosciutto Lamb Burgers
  
  Print Recipe Pin Recipe
  
  Servings 4
  
  Ingredients
  
  1 lb. ground lamb
  1/4 lb. sliced prosciutto
  1/2 cup plain breadcrumbs
  1 tbsp. parsley
  1 egg, beaten
  2 tbsp. milk
  1/2 cup grated parmesan cheese
  1/2 tsp. salt
  1/2 tsp. pepper
  olive oil
  balsamic vinegar or glaze
  1-2 tomatoes
  basil
  
  Instructions
  
  Heat 1 tbsp. olive oil in a large frying pan over medium heat.
  Combine breadcrumbs, parsley, egg, milk, parmesan, salt and pepper in a large mixing bowl. Add lamb and mix well.
  Shape into four burgers and wrap each with prosciutto.
  Cook in pan for approx. 6-8 per side until meat is cooked through.
  Serve topped with tomato slices and basil. Drizzle with olive oil and balsamic vinegar or glaze.
  Posted in Dinners, Prosciutto Lamb Burgers, Recipes | Tagged food blog, food blogger, lamb burgers, lamb recipes, prosciutto lamb burger recipe, prosciutto lamb burgers, stephanie's slice of life
- Zucchini Bread
  
  Posted at 1:46 pm by StephMo
  
  Jan 19th
  This recipe makes such a moist delicious spice bread perfect with an afternoon tea or coffee. The bread forms its own little crust of sorts which adds to its wonderful flavor. This is one of those foods I tell myself is technically healthy because it contains a vegetable. Or a fruit actually? I am not really sure where zucchini falls to be honest but it my world I consider this health food lol.
  
  An added bonus to this delicious recipe is that it makes 2 loaves. I just love when a recipe makes two loaves, it is so great to have the extra loaf without the extra work isn’t it?
  
  Ingredients:
  
  3 cups flour
  
  1 tsp. baking powder
  
  1 tsp. baking soda
  
  1 tsp. salt
  
  3 tsp. cinnamon
  
  3 eggs
  
  1 cup vegetable oil
  
  2 1/4 cups sugar
  
  3 tsp. vanilla
  
  2 cups grated zucchini
  
  Preheat oven to 325 degrees. Grease and flour two loaf pans.
  
  Grate the zucchini with the skin on and set aside. I didn’t measure but you want about 2 cups. Do not drain the zucchini as the moisture is needed for the bread.
  
  Sift together all of the dry ingredients in a small mixing bowl, set aside.
  
  Beat together the eggs, oil, sugar, and vanilla in a large mixing bowl.
  
  Mix in the dry ingredients.
  
  You will get quite the arm workout mixing these ingredients together before adding the zucchini.
  
  Add the zucchini and mix well. Divide the mixture evenly between the two pans and bake for 40-60 minutes or until toothpick comes out clean.
  
  Cool in the pans for 20 minutes before transferring to wire racks.
  
  Enjoy!
  Zucchini Bread
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  3 cups flour
  1 tsp. baking powder
  1 tsp. baking soda
  1 tsp. salt
  3 tsp. cinnamon
  3 eggs
  1 cup vegetable oil
  2 1/4 cups sugar
  3 tsp. vanilla extract
  2 cups grated zucchini
  
  Instructions
  
  Preheat oven to 325 degrees.
  Grease and flour two loaf pans.
  Sift together the flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl and set aside.
  Beat together the eggs, oil, sugar, and vanilla in a large mixing bowl.
  Add the wet ingredients to the dry ingredients and mix well.
  Add the grated zucchini and mix well.
  Divide evenly between the two loaf pans and bake for 40-60 minutes or until inserted toothpick comes out clean.
  Cool for 20 minutes in the pans before transferring to a wire rack.
  Posted in Breads, Recipes, Zucchini Bread | Tagged food blog, food blogger, stephanie's slice of life, zucchini bread, zucchini bread recipe, zucchini loaf bread
- Baked Pork and Apples
  
  Posted at 9:34 am by StephMo
  
  Jan 18th
  Pork and apples are two flavors that go hand in hand. Growing up my mother would always serve pork chops with applesauce, wasn’t there even a Brady Bunch episode about that? I think I’m dating myself. Anyway, if pork with applesauce goes together then why not pork with apple slices. I personally like having a nice chunk of cinnamon sugar apple along with my bite of pork.
  
  I typically use boneless pork chops, but today I had a pork tenderloin in the house and decided to use that cut into slices. You can also use bone-in pork chops if you prefer as well. The preparation is the same but the cooking time will vary.
  
  Ingredients:
  
  Pork tenderloin or chops
  
  1 tbsp. butter
  
  3-4 apples, peeled and sliced
  
  Brown sugar
  
  Cinnamon
  
  Salt and pepper
  
  Melt the butter in a large skillet over medium heat. Season both sides of the pork with salt and pepper and place in the pan. After one side has browned flip and brown the other side, it only takes a few minutes. You aren’t trying to cook the pork through, just to give it a quick browning before baking.
  
  While the pork is cooking peel and slice the apples and place in a greased baking dish.
  
  Mix together the brown sugar and cinnamon. I didn’t have that many apples so I think I may have used about 2 tbsp. of sugar, maybe a little more, and 1/2 tsp. cinnamon. I purchased four apples for this meal but apparently never informed my family the apples were for me. At least they are eating fruit lol.
  
  Sprinkle evenly over the apples.
  
  Top with the browned pork and cover with aluminum foil.
  
  Bake at 350 degrees until pork is done, which is when the meat is at 145-150 degrees. These thin slices of tenderloin took about a half hour, but when I have used boneless pork chops it has taken a little longer. I don’t cook bone in pork but I believe that may be even longer.
  
  Sometimes I serve with mashed potatoes or mashed cauliflower, or brussels sprouts. You can serve with whatever you wish! Enjoy!
  Baked Pork and Apples
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  Pork tenderloin or chops
  1 tbsp Butter
  Salt and Pepper
  4 Apples
  Brown Sugar
  Cinnamon
  
  Instructions
  
  Preheat oven to 350 degrees.
  Melt the butter in a large skillet over medium heat. Season both sides of the pork with salt and pepper and place in the pan. Brown each side.
  Peel and slice the apples and place in a greased baking dish. Sprinkle with brown sugar/cinnamon mixture. For four apples use approx. 1/4 cup brown sugar mixed with 1 tsp. cinnamon.
  Top apples with browned pork and cover with aluminum foil.
  Bake until meat temperature reaches 145-150 degrees. Tenderloin slices take approx. 30 minutes while other cuts of pork may take longer.
  Posted in Baked Pork and Apples, Dinners, Recipes | Tagged baked pork chops, baked pork chops and apples, dinner recipes, food blog, food blogger, pork chop recipe, pork chops, pork chops and apples, stephanie's slice of life
- Brioche Bread Pudding
  
  Posted at 6:20 pm by StephMo
  
  Jan 14th
  
  I absolutely love bread pudding. If you have never had bread pudding, it reminds me of a thick sweet French toast in a way. Since my daughter and I are the only ones in my family that do like it, it is not something I make very often. I got the idea to use Brioche bread after having it at a local restaurant. The restaurant also served it with a bourbon sauce which I had intended to make, but it is so good as is that I never bothered.
  
  This recipe does not have to include raisins if you are not fond of them. However, if you do like raisins you may want to add more than I have. As I have mentioned in previous blogs, my daughter does not like raisins and I was only able to add a few under great protest.
  
  Ingredients:
  
  14 oz. loaf of Brioche bread
  
  2 1/2 cups of milk
  
  1 cup half and half
  
  3 eggs, beaten
  
  1 3/4 cups sugar
  
  1/4 cup raisins
  
  3 tbsp. butter, melted
  
  1 3/4 tbsp. vanilla
  
  Cut the bread into cubes and combine in a large mixing bowl with the milk and half and half.
  
  This is a very soft bread and the mixture starts to get soggy and lose shape very quickly so don’t let it sit too long.
  
  Fold in the eggs, butter, vanilla, sugar, and raisins and combine well while trying to keep the bread intact.
  
  Scoop the mixture into a greased 3 quart casserole dish and bake for about an hour or until set at 325 degrees. I recommend using a rectangular casserole dish if you have one because mine took forever to cook in the square casserole. I am going to add that to my list of things I need to buy.
  
  Once it is out of the oven let it sit for at least 30 minutes before cutting.
  
  Serve plain or with a little vanilla ice cream on top. Delicious!
  
  Posted in Breads, Brioche Bread Pudding, Recipes | Tagged bread pudding, bread pudding recipe, brioche bread pudding, brioche bread recipe, brioche breading pudding recipe, dessert recipes, food blog, food blogger, stephanie's slice of life
- Cheesy Garlic Bread
  
  Posted at 10:25 am by StephMo
  
  Jan 14th
  
  Garlic bread is not something I make often because let’s be honest, it probably isn’t the best thing to be eating all that often. So when I do make garlic bread I kick it up a notch and make Cheesy Garlic Bread! Go big or go home! Garlic bread without the cheese is absolutely delicious, but once you add the cheese you really bring it to a whole new level.
  
  If you have ever purchased the garlic bread from a grocery store you have probably noticed they put about six pounds of butter on the loaf. For me personally I think it’s just too much butter, but if you like a lot of butter on your garlic bread then just put more than I have suggested in the recipe. That goes for the cheese as well, I haven’t put any measurements because it is all about personal preference.
  
  Ingredients:
  
  Loaf of Italian bread
  
  4 -5 tbsp. butter, softened
  
  1 tbsp. (or more) minced garlic
  
  1 tbsp. olive oil
  
  Pepper to taste
  
  Mozzarella cheese, shredded
  
  Parmesan cheese, shredded
  
  Parsley
  
  Combine the softened butter, olive oil, garlic, and pepper in a small bowl. After slicing the loaf of Italian bread in half the long way, spread the butter mixture over both sides of the bread.
  
  Put the two sides back together and wrap in aluminum foil. Cook for about 10-12 minutes at 400 degrees until the butter is melted.
  
  Remove the bread from the oven and top with the cheeses, use as much as you want. I like the majority of the cheese to be mozzarella and just a little parmesan. Sprinkle with parsley.
  
  Keep the bread open this time when returning to the oven. You can either just put them on the aluminum foil or on a baking sheet.
  
  Bake until the cheese is melted, about 10 minutes.
  
  Enjoy! Nom nom nom.
  
  Posted in Breads, Cheesy Garlic Bread, Recipes | Tagged cheesy garlic bread, cheesy garlic bread recipe, food blog, food blogger, garlic bread, garlic bread recipe, stephanie's slice of life
- Mustard Chicken Salad
  
  Posted at 9:07 am by StephMo
  
  Jan 12th
  
  As I have said before in some of my Blogs, I am a huge fan of make ahead meals. Not only because there are days where I just don’t have the time to prepare a meal, but sometimes I’m just kind of tired around dinnertime and prefer to just sit and eat. So if you are like me and have more energy early in the day or also just prefer to sit and eat, you too will love this meal.
  
  This was a frequent “go to” dinner when my children had late day activities or games. I would prepare it when they were in school and it was not only ready for us right when we got home, but it is healthy and they loved it. It’s a win win! It also goes really well with a nice loaf of bread.
  
  I have been making this recipe for many years and I believe it is originally one of Ina Garten’s recipes so you know it is going to be fantastic. You can leave out the wine if you prefer or don’t have any in the house, but it does add a nice flavor.
  
  Ingredients:
  
  4 – 6 bone in chicken breasts
  
  Olive oil
  
  Salt and Pepper
  
  2 cups broccoli florets
  
  1 1/2 cups mayonaise
  
  2 tbsp. white wine
  
  1/4 cup dijon mustard
  
  3 tbsp. stone ground mustard
  
  1 cup grape tomatoes
  
  Prepare the chicken by placing it on a large cookie sheet and rubbing each breast with a little olive oil. Sprinkle salt and pepper over the chicken to taste.
  
  Cook at 375 degrees for about an hour or until the chicken is cooked. Let cool.
  
  Once cool remove the skin and cut the chicken into bite size chunks.
  
  Blanch the broccoli for 3-4 minutes in boiling water, then remove from the pot and transfer to a bowl of ice water, this will stop the broccoli from cooking. Drain and set aside. I squeeze the broccoli because it really does hold the water.
  
  Cut the tomatoes and half and also set aside.
  
  Whisk together the mayonaise, mustards, and wine in a large mixing bowl.
  
  Add the broccoli, tomatoes, and chicken to the mixture and combine well.
  
  Look at the beautiful color of the broccoli from blanching!
  
  Refrigerate for at least an hour before serving.
  
  And that’s it! So delicious and easy!
  
  Posted in Dinners, Mustard Chicken Salad, Recipes | Tagged chicken salad, chicken salad recipe, food blog, food blogger, healthy meals, make ahead dinners, make ahead meals, mom life, mustard chicken, mustard chicken salad, mustard chicken salad recipe, stephanie's slice of life
- Italian Sesame Seed Cookies
  
  Posted at 5:48 pm by StephMo
  
  Jan 2nd
  
  My mother passed away recently and while going through her recipes I came across this recipe for Sesame Seed Cookies. These were one of her favorite cookies, and when she made them she would always enjoy a few while she was sipping a cup of coffee or tea. This recipe may have been my grandmother’s recipe, but I do not know for sure. I never really paid attention to these cookies because to be honest, they weren’t my favorite so I can’t say if they taste like they did when she made them. They still aren’t my favorite cookie, but I liked the batch I made and my daughter really liked them.
  
  I can remember fondly how at least once a year she would buy a bag of sesame seeds at Polcari’s Coffee on Salem Street in the North End of Boston. I haven’t been in that store in years but I can still remember being mesmerized by all of the big bins filled with seeds and nuts. I’ll have to stop in there some day to see if the store is as I remember. While I don’t have a fresh bag of sesame seeds currently in my home, or never have, I just used the ones I purchased at the super market. Maybe I’ll have to start following her tradition and buy my sesame seeds in the North End from now on.
  
  This index card is the recipe I found and apparently I must have had a type writer at some point when I was a child and transferred some of her hand written recipes on to cards for her. The funny thing is there is no mention of sesame seeds in the recipe. Or how long to bake them for. They could be missing another ingredient as well for all I know as I obviously missed a few steps 😅. I am also confused by why her Ricotta Pie recipe that I typed out has no mention of ricotta. Thank goodness transcribing was not the path I chose in life.
  
  The ingredients are wonderfully typed above as seen, except for the sesame seeds and I think I used about a cup of seeds. Now let’s break down the instructions a little bit better.
  
  In a small mixing bowl combine the flour and baking powder, set aside.
  
  In a large bowl mix together the oil, eggs, and sugar. Add the vanilla and salt and mix well.
  
  Add in the dry ingredients and combine well.
  
  Put the sesame seeds on a small plate and put some milk in a small bowl.
  
  I assumed “dip fingers in milk” meant to do so before grabbing some of the dough and rolling it in your hands. Once the dough is in the shape of a ball roll it in the sesame seeds.
  
  I remember my mother’s cookies being more of an oval shape so I shaped them after I placed them on an ungreased cookie sheet.
  
  Since there was no mention of time on the recipe I tried a few different times. My first batch was about 10-11 minutes and they were just slightly brown on the bottom. Then I tried 13 minutes and the bottoms tasted over done, so I settled on right in the middle at 12 minutes.
  
  I like cookies soft and while these are most likely supposed to be a hard biscotti type cookie, I don’t prefer them that way.
  
  If you prefer an all around darker cookie you may want to try a higher temperature and see how they turn out.
  
  I hope you enjoy my mom’s favorite cookie as much as she did 😊
  
  Posted in Cookies, Italian Seed Cookies, Recipes | Tagged cookie recipe, cookies, food blog, food blogger, italian seed cookies, italian sesame seed cookie recipe, italian sesame seed cookies, sesame seed cookies, stephanie's slice of life
- Sausage Wontons Appetizer
  
  Posted at 9:47 am by StephMo
  
  Dec 27th
  
  I have been making these sinfully delicious appetizers for over 20 years and always on Christmas Eve. Even though this year it was only my little immediate family, one of the first menu items requested were these wontons. You might look at the ingredients and think “eh”, but trust me they are delicious. It is hard to distinguish any of the ingredients in this wonton, but they all work together and create an amazing flavor. My children don’t like black olives or red peppers, but they love these.
  
  The nice thing about this recipe is you can make the sausage filling ahead of time and refrigerate it until you are ready to make them. You can also freeze the mixture if you’d like, which is nice when you aren’t using all of it because they do make quite a few.
  
  I first got the recipe from a friend years ago and she doubled the amount of cheese and dressing. I thought it was a little too much so I cut the measurements back a little, but if you want you can add more cheese and more dressing.
  
  Ingredients:
  
  1 package of Jimmy Dean or Jones sausage
  
  1 red bell pepper
  
  1 small 2.25 oz. can of black olives
  
  6 – 8oz. of Hidden Valley Ranch Dressing
  
  4 oz. shredded Monterey Jack cheese
  
  4 oz. shredded cheddar cheese
  
  Wonton wrappers
  
  Preheat your oven to 350 degrees and spray a muffin tin with cooking spray.
  
  Cook the sausage in a frying pan until done, and let cool. Cut the red pepper into chunks.
  
  In a food processor or chopper combine the sausage, red pepper, and olives. I didn’t have my food processor with me so I used a small chopper and chopped them in small batches of all three ingredients together. A food processor would have been much quicker.
  
  Once you have processed all of the sausage, pepper and olives, combine in a mixing bowl with the cheeses and dressing.
  
  Place one wonton wrapper in each opening and bake for about 5 -7 minutes until they get slightly brown.
  
  Once brown, fill each wonton with the sausage filling using two teaspoons.
  
  Bake for about 10 minutes until the cheeses are melted. Keep watching them to make sure the wontons don’t get too brown or burned.
  
  Now be prepared for your family and friends to ask you to make them again. So good!
  
  Posted in Appetizers, Recipes, Sausage Wontons | Tagged appetizer recipes, easy appetizers, food blog, food blogger, sausage wonton recipe, sausage wontons, stephanie's slice of life, wonton appetizer, wonton recipe, wontons
- Shortbread Jam Sandwich Cookies
  
  Posted at 10:03 am by StephMo
  
  Dec 19th
  
  Let me just start by saying that these cookies are one of the best cookies I have ever had. Unbelievably good. So good that when my daughter and I tasted the first batch we both looked at each other while chewing and said maybe we should just eat them all and not give them out. We were joking, kind of, maybe not actually. We had restraint, however, and only ate a few while saving the rest to give out to family and friends.
  
  The nice thing about this recipe is they don’t have to be made as sandwich cookies. You can just bake the shortbread in any shape you would like and either eat them plain, or dip part of them in chocolate. Whichever way you decide to make them they will just melt in your mouth.
  
  Ingredients:
  
  3 sticks of butter, softened
  
  1 cup sugar
  
  1 tsp. vanilla
  
  3 1/2 cups flour
  
  1/4 tsp. salt
  
  Raspberry jam or preserves
  
  Confectioner’s sugar
  
  In a large mixing bowl combine the butter and sugar with an electric mixer on medium speed until well combined.
  
  Add the vanilla and mix until combined.
  
  Sift together the flour and salt in a small bowl and gradually add to the butter mixture while beating on low speed until combined.
  
  Now this is where the recipe gets a little tricky. As you can see, it doesn’t look very combined or together for that matter. However, it is right and how it should be.
  
  Start squeezing together handfuls of the dough and put them on a lightly floured board. The dough will come together with time but you need to work at it with your hands.
  
  As you can see after a few minutes and a little patience the shortbread dough came together and looks great.
  
  Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  
  Using a section of the dough at a time, roll out on a lightly floured board until about 1/4″ thick and cut into shapes.
  
  If you are making the sandwich cookies, you can either use all solid shapes or you can cut a shape in the center of the cookie for the jam to show. Place the cookies on an un-greased cookie sheet and bake at 350 degrees for around 8 minutes for the cookies with holes, and around 10 minutes for the solid cookies. Keep an eye on them and they are done when they are slightly brown.
  
  While the photo shows the two cookies together on the cookie sheet, don’t bake them together as they really do have different cooking times.
  
  Let cool on the cookie sheet for a minute or so and transfer to a wire rack to cool completely.
  
  Once cool spread jam on the flat side of the bottom cookie. Spread lightly on the edges and leave more in the center for where the hole will be.
  
  Sprinkle confectioner’s sugar on the top cookie then place on top of the jam covered bottom cookie.
  
  Now the most important thing is trying to stop yourself from eating them all. Trust me, it isn’t easy.
  
  Posted in Cookies, Holiday Treats, Recipes, Shortbread Jam Sandwich Cookie | Tagged butter cookies, food blog, food blogger, raspberry jam shortbread, shortbreaad jam sandwich cookie, shortbread cookie recipe, shortbread cookies, shortbread jam cookie, shortbread sandwich cookie, stephanie's slice of life
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Posted at 5:08 pm by StephMo

Ricotta Cheesecake

Ingredients

Instructions

Posted at 11:29 am by StephMo

Prosciutto Lamb Burgers

Ingredients

Instructions

Posted at 1:46 pm by StephMo

Zucchini Bread

Ingredients

Instructions

Posted at 9:34 am by StephMo

Baked Pork and Apples

Ingredients

Instructions

Posted at 6:20 pm by StephMo

Posted at 10:25 am by StephMo

Posted at 9:07 am by StephMo

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Posted at 9:47 am by StephMo

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