are you in the whole foods parking lot?

bloggie-food friends... you know who you are... this video is screaming your name... so funny!

back by popular demand - cheese straws

Maybe it's because I'm Southern...

Maybe it's because I have a wonderful working relationship with the folks who make the World's Best Cheddar...

Or maybe it's just because a lot of people think they're difficult to make...

But I get tons of questions and requests for my tips and techniques on making good cheese straws. 

All you've ever wanted to know on the subject is highlighted today in my guest blog post over at MyRecipes.com. Make the jump, check it out and come back to let me know what you think. 

I'm a dietitian, and I can say for sure...these are worth every indulgent bite. 

PRINT RECIPE

snacking on memories - (ice) milk & cookies

Do you remember ice milk? 

If you head to your local supermarket and start prowling around for it, you'll likely come up empty handed. But a quick search around the internet proved to me it wasn't just a figment of my imagination. 

I remember ice milk from those same summers that I shelled purple hulls peas til I had thumbs to match. My grandmother, who was a nutritionista well before her time, switched over to "ice milk" long before "low-fat ice cream" or "low-fat frozen yogurt" or "fro-yo" for sure was en vogue. Some of what I read on the discussions about "ice milk" indicate a lot of people bought it because of price... it was priced considerably lower than ice cream. I imagine for my grandmother it was a win-win-win... fewer calories, less saturated fat, lower grocery bill. All of these topped her list of ideals. 

There's also some debate about whether or not what you find in the freezer case today labeled as "light" or "low-fat" ice cream is really just a new way to say "ice milk." I don't think it is. Ice milk, by definition, contains less fat than "ice cream"... it's basically made from milk, not cream. Makes sense if you think about it.

But there's a long list of additional ingredients in today's frozen offerings that I just don't believe were present in what I was eating a couple of decades ago. Or if they were, I wish they weren't. All that stuff probably has made for a more smooth, less icy ice cream substitution, but sometimes what you grew up on is what you want... iciness and all. I like the idea of frozen milk, sweetened a little bit... nothing more heavy or fancy than that. Simple. Cold. Delicious. Really, I want to enjoy ice milk with my grandmother just one more time... but I can't. I'm thrilled, however, to be able to share it with my boys. 

This is our version of ice milk + the fresh strawberries we picked from a local farm. To guild the lily, so to speak, we also are enjoying a couple of "airplane cookies" with our ice milk. Anyone who's been on a Delta jet in recent years will recognize Biscoff cookies as the treat that makes the friendly skies all the more friendly. I try to snag a pack for my 4 year old whenever I can (and luckily, I can find them in my grocery store as well.) As much as I love to travel and feel fortunate to do the work that I do (which sometimes takes me away from home), I think bringing back a little "happy" from the trip makes the homecoming all the more fun. I love the simplicity of a Biscoff... not for any real health value (see my discussion on dietitian's eating dessert)... rather, how the subtle sweetness and crunch just goes great with ice milk. 

Ice milk is a memory my grandmother made with me. Airplane cookies are a memory that my boys have of when mommy "goes to work" and returns home. Put them both together and it's a special combination that for me means more than just an afternoon of (ice) milk and cookies. 

***

Homemade Ice Milk

Note that my version uses Greek yogurt in addition to the milk. This was the result of trial and error. The first trial I had was delicious, but without the yogurt to smooth things out, it just ended up a little more icy than even I could enjoy. I couldn't believe how much creamier a little bit of Greek yogurt made this dessert! Definitely worth a quick trip to the store to complete the recipe if you don't have some Greek yogurt on hand already.

150g sugar
8oz lowfat Vanilla Bean Greek-style yogurt (I tested using Cabot)
16 ounces whole milk
2 teaspoons high-quality vanilla extract

-Combine all ingredients in a large bowl and whisk until sugar dissolves and yogurt is thoroughly combined. Pour into freezer can of electric mixer and freezer according to manufacturer's instructions. (Add ins, such as chopped strawberries, should be folded in before mixutre is transferred to freezer container for ripening [hardening of the ice milk.]) 

Postscript - The beautiful red bowls shown in this picture were my grandmothers. I don't recall ever seeing them or eating out of them when she was alive. It wasn't until years after her death that I claimed them for my own from her china cabinet. If I have one regret about my dinings at her house it was that she never used her "good dishes"... she was always saving something for later use. I on the other hand have begun to embrace the saying "life is short... let's use the good china!"

Questions - Do you have any cherished childhood memories that involve food? Are you making new food memories with your children? Do you save your special dishes for special occasions? 

{the recipe redux} - grilled eggplant & two-tomato whole-wheat piadina

Welcome to the official launch and first installment of The Recipe ReDux. In case you want the full read on what The Recipe ReDux is, click here. Then come back and read a little bit of the back story, before I get to the recipe below. 

I had the inspiration to start The Recipe ReDux after being an interested observer and admirer of the many online cooking clubs/challenges/groups in the blogosphere. If you're a regular blog crawler, you're probably familiar with many of them: The Daring Kitchen, Tuesdays with Dorie, Gluten-Free Ratio Rally, etc. I have seen some truly inspiration and delicious looking creations come out of the bloggers who participate in them. And I toyed with notion of participating, even going so far as to sign up for Daring Bakers once. 

But then life happened... and I just found myself questioning if I really had the time to devote to (what often seem to be) recipe selections that either don't fit my nutritional standards, my family table or my limited free time. Not to say that I will never participate... but not right now. 

That said, I still longed for that networked approach to blogging where a group of like-minded bloggers could derive inspiration from one another's posts and similarly, share with their readers an even broader group of blogs to turn to for both healthy recipe inspiration and nutritional discussion & guidance. 

That's when I turned to two of my favorite foodie RD friends - Deanna Segrave-Daly & Serena Ball. We three RDs are cut from the same cloth when it comes to our approach to nutrition and food. We believe in taste-first. It's that simple. 

And in the days and weeks that followed, we issued the call for folks to join The Recipe ReDux. And now, here we are! 

Grilling

We took on the theme of Grilling for this first Recipe ReDux for a number of reasons. Most notably the timing for those of us in the States is ideal for heading outside, soaking up some vitamin D and enjoying the extra layer of flavor that grilling provides. (We were thrilled when a few of our colleagues from Australia decided to join us... whoops on our failure to think about the fact that it's a different season down under! Thanks Emma, for entertaining our unfortunate timing.)  

The Recipe

After toying with the idea of a grilled pizza, I opted for it's cousin... the piadine (or piadina in the case of a crowd of 'em). Piadina are basically folded, rustic sandwiches. They are traditionally made with an unleavened dough, which is prepared by grilling over hot coals for a few minutes on each side. Then the dough is filled with any number of fillings. Perhaps a sandwich is not the first recipe that comes to mind when you hear the word "grilling"... but hey... isn't that the point of the ReDux?

The ReDux

I, while not a vegetarian, lean toward a more plant-based diet and immediately knew I wanted to provide a completely different grill option than your traditional burger fare (although no offense intended to burger lovers... every once in a while, those find their way to my grill, too). 

So I chose to fill mine with grilled eggplant, tomatoes, fresh basil and cheese, rather than a meat filling. Increasing your vegetable consumption is one of THE best things you can do for your health. But let's face it... doubling up on salad just isn't the answer for everyone. I suggest a heartier veggie filling to sandwiches, more diverse veggie toppings to pizzas, etc., as a way to ease into breaking the meat-center-plate mentality.

I've also opted for a thin, whole-wheat dough. Unlike most panini which can be overloaded by bread and skimpy on the veggie fillings, the piadina dough is rolled very thin and let's the veggies reign. While whole-wheat is clearly the more nutritious, fiber-rich choice for a dough preparation, the reality is that even too much whole-wheat dough just sends a dish into starch overload. Remember: heavy on the veggie, lighter on everything else.

One word of note to the purist recipe critic - unlike a traditional piadina dough which is unleaved, this one is basically a pizza dough... leavened with yeast. I like the texture and think most palates are suited to the familiarity of a thin pizza dough. Plus, mastering this dough (which is NOT difficult I might add) gives you instant access to whole wheat pizza without dialing for delivery. Or you may prefer to simply grill up a batch to serve with hummus or dipping in olive oil, fresh herbs and balsamic vineger [see below].

And with that, I thank you for joining in on this first round of The Recipe ReDux. I hope you will visit all our members' blogs listed below the recipe to see what they have in store, too. Happy (and Healthy) Grilling!

Grilled Eggplant & Two-Tomato Whole-Wheat Piadina

Makes 6 sandwiches

Dough

1 cup warm water (around 110 degrees)

1 teaspoon honey

1 teaspoon fast rise yeast

360g (about 2 2/3 cups) white whole wheat flour

1 teaspoon Kosher salt

1 teaspoon olive oil 

Filling

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1/4 teaspoon dried oregano, basil or thyme leaves

2 tablespoons chopped sun-dried tomatoes packed in oil

12 (3/4-inch slices) baby eggplant (about 2 baby eggplant)

12 slices red ripe tomato

12 basil leaves

12 (3/4-ounce) slices 50% reduced-fat sharp white cheddar 

To make the dough:

Pour water into liquid measuring cup; add honey and sprinkle with yeast. Let stand for 10 minutes or until frothy. 

Combine flour & salt in bowl of a stand mixer fitted with dough hook. Add yeast water and mix on low speed until combined. Add olive oil and continue mixing until blended. Knead dough on medium-low speed 5 minutes or until dough forms a smooth, elastic ball. 

Place ball of dough into an oiled bowl and turn to coat (or use cooking spray). Cover bowl with plastic wrap or moist dish cloth. Let rise for 30 minutes in a warm area free from drafts (a barely warm oven, turned off, with a steaming cup of water inside & door closed works great). 

To prepare piadina:

Prepare and preheat grill or grill pan. 

Combine olive oil, vinegar and oregano in a small bowl; brush over both sides of eggplant and set aside (do not discard any remaining oil mixture). 

Punch dough down and divide into 6 equal portions. Roll each portion out onto a lightly floured surface until less than 1/4-inch thick. Stack and cover with a towel to keep from drying out. 

Depending on size of grill, begin grilling eggplant and piadina dough for 1 - 2 minutes on each side. (You will know piadina dough is ready to turn when top side is covered with bubbles). 

Remove eggplant and dough from grill. Brush 1 side of each piece of dough with any remaining oil mixture; spread each evenly with sundried tomatoes. Layer eggplant, tomatoes, basil leaves and cheese on one half of each piece of dough; fold over and enjoy!

The Recipe ReDuxers

Alexandra Caspero
Grilled Summer Fruit Salad
 

Alysa Bajenaru - Inspired RD
Grilled Romaine Salad
 

Ann Dunaway Teh - Eat to Nourish, Energize & Flourish!  
Grilled Flank Steak with Grilled Corn and Peach Salsa
 

Cindy Brison - Nutrition Know How
 

Chef Pandita
 

Danielle Omar - Food Confidence
Grilled Sweet Peppers
 

Diane Welland - EatWellEatClean
Grilled Beet & Onion Salad with Goat Cheese
 

Dr Barb - The Nutrition Budgeteer
 

EA Stewart - The Spicy RD
Grilled Polenta Veggie Stacks with Balsamic Cherry Tomatoes
 

Emma Stirling - The Scoop on Nutrition
Char Siu BBQ Pork
 

Gretchen - Kumquat
Grilled Tandoori Chicken Skewers
 

Jackie Mills- Delicious Diabetes Cooking
Grilled Proscuitto Shrimp with Asian Dipping Sauce
 

Jessica Fishman Levinson - Nutritioulicious
Grilled Salmon Burgers with Cherry Chutney
 

Kat Lynch - Eating The Week
Portobello mushrooms stuffed with spiced couscous
 

Katie Caputo- East Meats West
Succulent Sirloin Kabobs
 

Kristen - Swanky Dietitian
Portabella Mushroom Burgers with Grilled Corn
 

Lisa - Healthful Sense
Grilled Veggie Bean Burgers
 

Liz Weiss and Janice Newell Bissex - Meal Makeover Moms' Kitchen
Mushroom Burgers with the Works, Mushroom Cannellini Spread

  

Marie Spano
Italian Grilled Turkey Burgers
 

Nicole Ferring Holovach - Whole Health RD
Grilled Eggs
 

Rebecca Scritchfield - MeFirst
Grilled Plantains: A Sweet Summer Side Dish
 

Regan - The Professional Palate
Grilled Eggplant & Two-Tomato Whole-Wheat Piadina
 

Serena - Teaspoon of Spice
Grilled Watermelon Salad

survey results - plant based diet

...and here they are: 

"Which most accurately reflects your definition of a 'plant-based diet'"

05% a vegan diet
18% a vegetarian (lacto-ovo) diet
73% a diet that includes some animal-foods, but mostly plant-based foods
05% other

{make ahead mom} - fish tacos

I don't consider fish tacos terribly labor intensive or time consuming. But they do typically require a little advanced planning to ensure everything's on hand when the dinner bell chimes. That is, unless, you are forever referring to yourself as the Make Ahead Mom... in which case you look for ways to make quick and easy meals, even quicker and easier. 

Before we left for church this morning, I started the prep for Sunday lunch. I had purchased a beautiful grass-fed beef roast from EarthFare and couldn't wait to get it in the oven. As I'm sure you can imagine if you've ever purchased really high-quality, grass-fed beef, this roast was no "economy purchase." But I'm a big believer in paying farmers a fair price. They feed this country. Period. And they deserve to be paid for their work.

High quality meat deserves a high quality price tag, IMO.

And frankly, it makes me all the more aware of eating only a modest portion and saving the rest for another use... and no waste. I think if we all had to grow our own livestock for every roast, taco & hamburger we'd all be a little more mindful of what's going on the plate & in the garbage. But that's a discussion for another day.

Anyway, after browning off the roast before popping in the oven, I pan sauteed in the same pan some previously frozen fish that I had thawed overnight (Make Ahead Mom hates extra dirty dishes). While fresh fish is of course always best, I'm the Make Ahead Mom and some days, that's how I roll. 

I popped the cooked fish in the 'fridge, headed to church and let the rest of day unfold. After a nice freak-out session outside of Williams-Sonoma where I realized son #2 had dropped my keys and they were NO WHERE TO BE FOUND, the day unfolded into terror, blazing heat & finally intense relief when the WS gals talked to their neighbors at Banana Republic, who had my keys. 

I rushed home to make the last preparations for dinner. Thank you pre-cooked fish. I diced a peach, an avocado and a mango, who were just a day or so before being past their prime, added some fresh cilantro from our budding garden, added a squeeze of fresh lime juice, olive oil, cumin and salt & pepper. And because I AM the Make Ahead Mom and always let my freezer do double duty, I grabbed the remainder of a can of rinsed black beans I had frozen previously & 1 chipotle pepper in adobo sauce. I gave them a quick whirl through the micro to thaw & done - Fish Tacos with Avocado, Mango, Peach & Black Bean Salsa. 

Two lessons to be learned here:

-Fresh taste can happen even with the use of some not-as-fresh ingredients (thank you freezer)

-Never, ever let a 17 month old hold your keys no matter how entertaining he finds them

Question - what are your favorite "get ahead ingredients?" Those foods you always have on hand in the pantry or freezer that make dinner a snap? 

Quick Survey - Defining a "plant-based diet"

{blog carnival} 2, 4, 6, 8 - Who Likes the New MyPlate?

Pre-Game

I was a cheerleader in 1988 at East Highland Middle School. It was a short lived tenure that ended as soon as I advanced to high school. I was never really cut out for cheerleading. While I fancy myself a heck of a good dancer and I can hold my own in front of an audience, the backhandspring was never my friend. So I was “relieved” of my obligation by virtue of a judging panel just before I darkened the doors of Sylacauga High School. Sometimes, others make a change for you, even if you didn’t know a change is needed.  

Coincidentally, in those same years, the country was preparing to make a radical change in the way it presented dietary guidance to Americans. The Food Guide Pyramid was released in 1992 just one year before I put on a cap and gown and left my cheerleading days as a distant memory. 

Fast forward to June 2, 2011. I have no cheerleading skirt. I have no pom-poms. And now, I have no Pyramid. 

But I ate a delicious dinner off my plate tonight, as I do every night. And today, I’m doing exactly what USDA finally says I should do. 

Gametime

Throughout the day, I watched multiple Twitter streams on the topic as the visual was revealed, while simultaneously watching the live press conference (and emailing with peers on the topic & answering text messages. Thank goodness I wasn’t talking on my cell phone. We all need some self control, right?)

What I determined in watching all the discussion:

Everybody’s got an opinion. Everybody wants in on the game. 

(Insightful, huh? That’s why this is a non-paid blogspace. Who would pay for this?)

There were the usual players... 

...the guy in the bleachers yelling that the game was fixed - USDA caved to industry pressure.

...the girl who’s just there because she had to be...she’s really not interested in the outcome - This is an irrelevant image that won’t change anything. 

...the team mom who thinks her son is the most brilliant player, ever - This will change the way Americans eat forever!

...and the list goes on.  

In the stands

I would suggest that the chatter that all these people offer and the good thing about being a spectator to this sport is that half the value of the game is in the discussion happening around the game. Whether you’re an onlooker, a team player or a disgruntled fan, the conversation about how to help Americans eat better is perhaps more important than the 1hr+ news conference that kicked off the game. 

Who could argue that the discussion and dissension about the previous Pyramid didn’t lead to its demise? (and I confess that personally, I’m not sad to see it go. I may acknowledge that the new plate is not without fault, but I have yet to meet a person who sits down to eat a meal shaped like a Pyramid, and certainly not one with simply the appearance of vertical colored stripes? #JustSayin.) 

In fact, Secretary Vilsack stated, without hesitation, that he simply did not understand the previous Pyramid. 

Secretary... trust me... you were not alone. Depending on which source you read, the average literacy level of most Americans is about eighth grade... and health literacy falls even lower. Expecting people who already have limited knowledge of nutrition and food preparation to be able to extrapolate obscure guidance about nutrients and “food groups” from a rainbow colored geometric shape into what they should put on the dinner table? Missed point.  

The First Lady, one of the most recognizable “moms” in the country, admitted to not knowing how to dish up the correct portion size of a piece of meat. Fumble. 

These are big problems, folks. Well educated, learned individuals still don’t get it. It’s clearly time for a game changer. 

Final Score

Whether you love the new MyPlate or find it to be short of your expectations, you have to acknowledge it is a somewhat radical shift for a group of policy makers who have been consistently accused of being reluctant to change. 

My game plan is to focus on a few of the good things about MyPlate: 

-The emphasis on low-calorie, nutrient-rich, culinary-versatile fruits and vegetables (and the Secretary’s own admission that there is a renewed focus on revitalizing rural economies to support this type of agriculture. Lord knows the areas of the country I frequent desperately need it.)

-The easy-to-understand nature of the visual that can be explained to our youngest generation of children, my children (who still might have a fighting chance to grow up in an environment of good nutrition habits) and folks who never really “got” the Pyramid to begin with

-The idea that this should “guide” and not prescribe a diet. That’s simply not USDA’s role, responsibility or right. Whether you’re a vegetarian, gluten-intolerant or simply looking to lose weight, the role of customizing a diet specific to your needs has to happen in the consultation of a professional. That’s what Registered Dietitians are for. Don’t know one? You need to. They can turn “MyPlate” into “Your Healthy Life.”

Backhandspring aside, I really wasn’t meant to be a cheerleader way back then. I have been accused of marching to the beat of a different drum - and did so all the way up to the station of “head majorette,” thank you very much. But today, I gladly revisit those days and think about how sometimes being the cheerleader on the team isn’t such a bad place to be. It sounds a little trite, but I’ll give a little cheer in praise of the Plate and gladly send the Pyramid on the long bus ride back home. 

Update on Friday, June 3, 2011 at 4:15PM by The Professional Palate - Regan Jones RD

A big thank you to top nutrition blogger Janet Helm of NutritionUnplugged for organizing the thoughts of many of our peers through a blog carnival hosted today on her blog. Please be sure to visit Janet's site to read her insights and reflections after attending yesterday's unveiling. 

Here are just a few of the many RDs who have weighed in to rate MyPlate. Please click through to see what they had to say:

Bonnie Taub Dix: USA Today 

Toby Amidor:  Food Network’s Healthy Eats

Elizabeth Ward: Expect the Best 

Lisa Young: The Portion Teller

Liz Weiss, Janice Bissex:  Meal Makeover Moms’ Kitchen

Alysa Bajenaru: Inspired RD 

Serena  Ball:  Teaspoon Communications

Shelley Rael: Eat Well, Live Well, Be Well 

Marisa Moore:  Marisa Moore Nutrition 

Rachel Begun: The Gluten-Free RD 

Katie Hamm: Healthy and Happy Hour 

Elana Natker: A Sprinkle of Sage 

Judy Doherty:  Food and Health Communications

Leslie Schilling: Born to Eat

Chere Bork:  Taste Life, With Chere 

Cathy Leman: NutriFit 

Danielle Omar 

Marie Spano: Performance Nutrition 

Carol Plotkin: On Nutrition 

Jessica Levinson: Nutritioulicious

Penny Wilson: Eating for Performance 

Heather Mangieri: Nutrition Checkup

Georgia Kostas

International Food Information Council:  Food Insight

Growing Gardens and Making Memories

Growing up in a small town in Alabama with two sets of grandparents who lived in even smaller “communities” (town is simply too generous a term), I almost always had access to a summer garden. Like most young people, or at least the ones I knew, I didn’t really “appreciate” the experience back then. (Hard to appreciate purple thumbs from helping shell purple hull peas when you’re a self-conscious young pre-teen girl). 

But I look back now on those summers with great fondness and truthfully, a bit of sadness that I don’t get to enjoy that time with them now. Oh what I would give to have one more lazy summer afternoon shelling peas with my grandparents. (Fortunately, I am blessed to still enjoy the company of one of my grandmother. But she’s more of a cake baker and less of a gardner. And we all know my affinity for the cake stand. So I’m happy to leave her to her craft.) 

I guess it was in the years following the deaths of my Dad’s mom and dad (feel free to call them Buddy and Ween... we always did), I really began to wish for a garden of my own. I don’t know if it’s because I feel like it draws me closer to their memories, if I feel like it’s part of my heritage to continue something that was so important to them or just the need to provide the experience of knowing where food comes from for my own children. I suspect it’s a combination of all those things. 

But time, space, condo balconies and neighborhood landscapes just haven’t, up until now, provided the opportunity to till the soil. 

And then there was Georgia. 

My new home state for the last year, Georgia is where we purchased a home this time last spring in a lovely neighborhood close to a river. At the time, I was still a new mom to a five month old, had a 3 year old going through the normal adjustments that come with a new brother coupled with a multi-state move, switching roles with one of my most important (and valued) clients, and overall, just feeling overwhelmed at all the change 2010 was bringing. 

And then there was 2011. 

Life has finally taken on a new sense of normalcy, so when the neighborhood issued the annual “call for garden plots” I was first to raise my hand. Admittedly, I’m very, very fortunate to live in a neighborhood where you can have your own community plot, in perfect sunlight and scheduled watering. But since I didn’t really feel like luck was on my side when the impromptu move forced me into leaving what was still my “new” (and cherished) Texas home, I’ll accept my good fortune gracefully and make no apologies, thank you very much. 

We decided as a family to plant the garden and to start out small. My husband, two kids and myself spent a small portion of a Sunday afternoon a few weeks back (after Good Friday of course... I learned a few things from my grandparents during those purple hull pea summers) planting basil, boxwood basil, oregano, rosemary and cilantro. We also planted tomatoes, squash and bell peppers. 

 

As you can see, the basil and boxwood basil (the small leaves with the tiny white blooms) are already beautiful. My boys and I stop in every few days to check on everything and it’s wonderful to see the four year old light up when we talk about how the plants are growing, what the yellow blooms on the tomato plants mean and observe those tiny little buds on the pepper plants. He is so excited, in fact, that he broke off a few leaves of basil this weekend to let one of his grandmothers who was over for a visit, smell. And he said “doesn’t it smell wonderful?”

I. Kid. You. Not. 

I know he’s heard me say it, so he’s really just repeating it from memory. But isn’t that what it’s all about? 

Planting. Cultivating. Experiencing. Smelling. Appreciating.

And I know from experience... making a memory. 

***

Here's a sampling of a few of my recipes I plan to make just as soon as my crops start coming in! 

Tomatoes and Cilantro

Summer Salsa

Basil

Chicken-and-Asparagus Pesto Pizza

Rosemary

Crustless Asparagus-and-Rosemary Mini-Quiche

What about you? Do you garden?

what's in the cake stand - the tale of the "spread out & pick me up cookies"

In the cooking world, sometimes you adapt, sometimes you improvise. 

Sometimes you win, sometimes you lose.

And sometimes, you just pray that you'll be able to scrape your cookies off the baking sheet. 

And sometimes, those prayers aren't answered. 

{Disclaimer: these cookies taste delicious or else I would not share them for your visual pleasure.}

Having said that, I will also add that I don't, however, recommend that you try to make them... yet. They simply aren't what they need to be. I tried to adapt this recipe from the wonderful Smitten Kitchen, making adapts such as whole wheat flour, omitting spices, nuts & orange zest, adding instant coffee (hence the "pick me up") and backing off a bit on the sugar. 

I have been accused of biting off more than I could chew on more than one occasion. 

I also made the fatal, fatal mistake of overbeating the butter & sugar in the early stages. I confess that I didn't know such a process would lead to "spread out" cookies... but if I were an avid reader of the popular blog written by David Lebovitz, I would be more educated. 

The price for an education is sometimes paid on the backs of a failed cookie.

So... sometimes you win. Sometimes you lose. Sometimes, the cake stand stands fairly empty for a few days.