Three years ago today Brian proposed to me in Central Park. (Recap w/ photos here, plus my side, and his.) It was one of the happiest moments of my entire life and since it coincides with the start of the Christmas season, we love to celebrate it each year. Brian brought home a beautiful Christmassy bouquet and my favorite peppermint stick ice cream, I tried out two new recipes I thought he’d love, and we strung up the lights on our tree. It was perfect. I can’t wait to finally decorate our tree this weekend.
Mouthwatering. Prosciutto-wrapped stuffed chicken with shallot sauce. For Brian, I omitted the goat cheese from the original recipe instead stuffing with sauteed mushrooms, spinach, cherry tomatoes, basil and thyme. He practically licked his plate clean. I made mine with just the goat cheese and could not stop muttering, “ohmygod” throughout the whole meal. Sometime I’ll try a combinations of the two; I bet it would be delicious. Recipe coming shortly.
Near-perfection. We’ve been exhaustively researching recipes for a soft gingersnap cookie to add to our Christmas cookie repertoire but I saved this promising one for today. When you can’t stop from eating fragrant hunks of raw dough you’ve found a keeper. The only changes I made were swapping the margarine for unsalted butter (for a less “flat” cookie), not flattening them at all before baking, and undercooking them just slightly so they had slightly crispy bottoms but softy, chewy insides. Next time I’ll add a bit more nutmeg and some fresh grated ginger for more kick. We agreed they were totally delicious as is, but we want to achieve the perfect soft ginger cookie and we’re just not there yet!