In the past, I've always found myself blogging more frequently when Zach is away from home, for company and creative solice. This time, though, im inexplicably having a particularly hard time, and fell into radar silence for the past two weeks. Zach has the hardest situation to endure, working 30 hour shifts at an out of town ICU, and I just have to endure being lonely. When Zach was able to come home for one day yesterday, I was beyond overjoyed. Wonderful husband as he is, he even planned a surprise evening in belated celebration of valentines day, whisking us off to the wonderfully posh Coco's bistro followed by a showing of Silver Linings, an absolutely delightful movie.
Bruschetta hummus with fried pita wedges!
Possibly the best salad I have ever sampled - with a honey balsamic dressing.
Blackberry spice butter for lightly toasted little pieces of focaccia - be still my heart!
Mahi Mahi with a spinach and tricolor potato hash.
I couldn't let Zach drive back to his ICU duties drudgery without a homemade treat, especially after he treated me to such a romantic evening. Zach loves the simplicity of sugar cookies, so I whipped up a batch of shortbread with a twist - just a hint of the classic sugar cookie vanilla flavor in rich, crumbly shortbread form. I can't wait to begin the flurry of baking when Zach returns home for good in two weeks...
Sugar Cookie Shortbread
(Loosely adapted from High Heels and Grills)
2-1/2 cups white whole wheat flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup Smart Balance Light buttery spread or butter, softened
1 cup turbinado sugar
1-1/2 Tbsp. fat free Greek yogurt
1 tsp. vanilla extract
- Preheat oven to 375 degrees Fahrenheit and coat a 9x13 inch baking dish with cooking spray.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, cream together buttery spread and sugar.
- Add egg and combine well.
- Add sour cream and vanilla and mix.
- Slowly stir in the flour mixture until well combined.
- Press the batter into the baking dish.
- Bake 17-20 minutes - until edges become lightly golden.
- Set aside to cool completely.
- Cut into squares and serve!