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boy would eat anyway here is the recipe with all of my notes i doubled the recipe and marked down how long it took to bake in my new oven i recently had our kitchen updated and got a new oven after the the other one more or less blew up and now i have a beautiful new kitchen aid which i love but it has been very hard getting used to the fact that this oven takes almost a full 10 minutes longer to bake anything but slowly but surely we are becoming friends here is the recipe along with my usual commentary these measurements are for a double recipe since i just can t see if you are going to go to the trouble to make these why you wouldn t want to have a few extra on hand the doubled recipe works fine in my kitchen aid mixer sized bowl confetti cookies 3 cups all purpose flour 2 tsp baking powder 2 tsp cream of tartar 1 tsp baking soda 1 tsp salt 1 cup butter 2 sticks 1 1 2 cup sugar 1 vanilla bean i used 1 tbsp of vanilla bean paste 2 large egg 2 tsp pure vanilla extract 1 cup sprinkles this was a whole tub i also prefer jimmies over nonpareils directions in a medium bowl mix the flour baking powder cream of tartar baking soda and salt together beat the butter and sugar on medium speed until light and fluffy about 3 or 4 minutes add the vanilla bean or vanilla bean paste the eggs the vanilla extract and beat till thoroughly combined reduce the mixer to slow and slowly add the dry flour mixture incorporate the flour into the wet ingredients then add 1 2 cup of sprinkles put the other half of the sprinkles in a shallow bowl or dish scoop your cookie dough into a ball and then roll it in the sprinkles place on a cookie sheet prepared with parchment paper and then place in the refrigerator for 2 hours bake the chilled cookie balls for 10 minutes at 350 degrees in the center of the oven give each cookie about 2 inches of space bake until the cookies have spread and are just beginning to brown around the edges but are mostly pale and soft let cool on the cookie sheets for about 5 minutes before moving them to a wire rack to finish cooling makes about 30 small cookies or 15 large cookies i made the large size batch and they took about 22 minutes but then again i have a crazy oven and now looking at these pictures i think i overbaked them they really should not be quite so brown you want a lighter and a bit more pale in color the cookies i baked in the first photos have that paler color you might want those were the smaller sized cookies i baked for the fourth of july bbq the cookies below i baked as i was writing this blog post they are larger and are a bit browner but no worries rest assured they do not taste burned and are delicious i am one of those people who like the way the sugar in the cookies caramelizes and usually enjoy the brown edges of a cookie the most but i have to say follow your own instincts since you know your oven better than anyone else enjoy posted by lisa pickles and cheese at 11 34 am 10 comments sunday july 15 2018 boursin spinach and cheddar quiche what a beautiful weekend it has been although a bit hotter than i would like but what are you going to do it s july i found these gorgeous zinnias at the farmers market yesterday love the flowers that are available in the summertime for cheapness here i only paid 5 for that bouquet it s been a lazy weekend for the most part spent a lot of time recycling painting old plastic flower pots and then planting in them i pulled out my old stencils and made some very unattractive green plastic pots pretty and useful again my bee pots turned out quite cute i think boursin spinach and cheddar quiche was a delicious way to start the day today i had a bag of spinach getting close to being past it s prime and i always have lots of eggs found the baking dish at goodwill yesterday for 1 00 and picked it up to give to my daughter gave it a trial run today and i think she will be happy to have it she said she didn t have a quiche baking dish yet which is hard to believe because that girl got almost everything she could possible need or want last year as shower and wedding gifts decided to blog the recipe today so after she gets her quiche dish she can make this right away so this morning i sat on the deck just like i did yesterday morning listened to the trickling water of the fountain which is my new favorite thing and drank my coffee out of my new favorite mug my son lives in portland now and we just got back from a visit there a couple of weeks ago loved every minute of the trip will have to do a blog post soon and get my pictures from that trip up i cannot wait to go back so back to the purpose of this post i did this all without a recipe so what follows below are my estimates of what and how much i used no worries that you won t get the amounts right you cannot screw this one up it always turns out delicious this is a crust less quiche boursin spinach cheddar quiche 5 or 6 eggs 1 4 cup half and half and 1 4 cup of water to thin it out or milk whatever you have on hand 1 box of boursin cheese i used the shallot and chive flavored boursin handful of fresh spinach in the past i have use a small box of frozen spinach microwaved it about 4 minutes and then drained off all of the liquid then pull apart with a fork before mixing it in 1 cup of shredded cheddar cheese salt pepper preheat over to 350 degrees in a medium size bowl beat the eggs with the half and half with water or just use milk add the spinach crumble up the hockey puck size disk of the boursin and drop the crumbles into the mixture add about 1 2 cup of the cheddar cheese i also threw in a handful of shredded mozzarella cheese this is a great recipe for using up what s in your refrigerator add about 1 2 tsp of salt and 1 2 tsp of pepper stir pour the mixture into your quiche dish no need to prep the dish it always seems to turn out non stick sprinkle the top with some of the leftover cheddar cheese and it s ready to go into the oven bake at 350 degrees for 30 minute then check on it mine needed a full 15 more minutes to finish cooking will puff up and get a beautiful golden color right around the time it is done can use a cake tester if you are not sure serve it hot or cold serves 4 to 6 posted by lisa pickles and cheese at 1 49 pm 6 comments sunday september 10 2017 mini pineapple pies i am teaching myself how to make pie seriously i have never been good at making pie sad really and i always felt like i was cheating every time i made one with the help of the pillsbury dough boy he s great in a pinch but for special occasions i wanted to be able to make a pie with my own pie crust damn it so with the help of this amazing book art of the pie by kate mcdermott i am learning and having lots of success a couple of weeks ago i made my first blackberry pie i focused only on the filling with that pie and it was delicious but yes that pie crust was compliments of that previous mentioned dough boy the pie was pretty and it was my first lattice top i was hooked last week i made my first crust and used the recipe in kate s book i made the traditional art of the pie all butter dough on page 61 of my newest favorite cookbook her instructions are not only clear but she shares the whys and hows of making crust keeping things cold i had always heard was one of the tricks i had always heard about making pie dough and kate explains the reasons behind all of her tips and tricks in the past i ignored that advice because i always thought cold dough was hard to roll and work with hence my sad pitiful pie making attempts were the result no wonder i couldn t make pie now i can pie dough needs to be cold period but that s not the only tip or trick shared in the beautiful book i am hanging on her every word and making pie last night i decided to take the butter pie crust i had made earlier in the week out of the freezer yes look at me freezing pie dough and make a recipe i had found online for a pineapple pie i ve never tasted nor heard of a pineapple pie before and it caught my fancy i was so happy with the results the pie was not only delicious but beautiful too i made two mini pies i followed the recipe from allrecipes com for pineapple pie and you can find it here pineapple pie one recipe of pie crust for a double crusted pie 3 4 cup of sugar 3 tbsp corn starch 1 20 ounce can of crushed pineapple with juice 1 tbsp of lemon juice 2 tbsp of milk or cream i used half and half that i use for my morning coffee 1 ttbsp white sugar i used large crystal decorative sugar directions preheat the oven to 425 degrees in a medium saucepan combine sugar cornstarch pineapple with juice and lemon juice cook over medium heat stirring constantly until thickened then allow to boil 1 minute cool slightly and pour mixture into pastry lined pie pan i made mini pies so i placed my mini aluminum pie tin upside down on the crust and with a sharp knife i outlined the circle of the rim but did it about 1 2 and inch larger then placed the circles of pie dough into my tins turned the edges under around the rim and did my best at making a pretty crimp lord knows i need practice at this cover with top crust and seal make a few steam vents in crust then brush with milk and sprinkle with sugar i love the look of a lattice topped pie and so that is what i did i have a fluted pie cutting wheel and that is what i used to cut the strips that i then weaved over the top of the pies place in preheated oven and bake for 35 minutes baked my mini pies for 20 minutes and then checked on them they only needed an additional 5 more minutes till they were a beautiful golden brown watch your pies so they don t over brown or burn serve chilled or at room temperature whipped cream is delicious on top and so is a scoop of vanilla ice cream amazing easy and tasty posted by lisa pickles and cheese at 5 51 am 2 comments saturday november 19 2016 chinese rice with cauliflower this made me so happy i am probably one of the last people to try this cauliflower as a substitute for almost anything that s pretty much forbidden for a low carber i ve seen recipes for cauliflower potatoes and now this is a substitute for rice it honestly has made my food processor my favorite appliance once again my cuisinart and i go a long way back about 30 plus years it was a gift from my grandmother and i considered it quite extravagant and i was the lucky recipient a food processor makes this recipe easy i ve also heard that you can buy cauliflower that has been riced in the frozen food section i also heard that trader joes has an excellent riced cauliflower even though that doesn t help me any since we will never get a trader joes s here but don t get me started on a rant so i saw this post on facebook where i got to watch a demo of how to make it i was inspired fresh lime juice and cilantro got to try it here is the recipe chinese rice with cauliflower 1 head of cauliflower riced size from the food processor 1 medium onion chopped 1 minced pressed garlic clove pinch of red pepper flakes olive oil 2 eggs scrambled birdseye frozen corn carrot green beans and peas mixture i used half of a bag soy sauce i used about 1 4 cup tsp of ginger or chinese 5 spice powder 1 2 fresh lime juiced i also used a micro plane grater to add some of the lime zest for extra lime flavor fresh cilantro chopped optional leftover rotisserie chicken or beef i used a wok pan but any fry pan will work saute the chopped onions in olive oil add the red pepper flakes and then the garlic be careful not to burn the garlic add the riced cauliflower and the frozen chopped vegetable stir well and cook till the cauliflower is tender make space in the center of the pad by moving the cauliflower and vegetable mixture to the sides and then good and break up the eggs and bring the cauliflower mixture back into the center of the pan and mix shake in the soy sauce and mix sprinkle with the ginger or chinese five spice powder mix well add any leftover protein meat that you might want finish with the lime juice and the fresh chopped cilantro this is awesome i ate 3 plates three and i felt so good rice can sometimes make me feel bloated and that was not a problem i need to start looking for a cheesy cauliflower in place of mashed potatoes recipe posted by lisa pickles and cheese at 5 53 pm 1 comment monday july 4 2016 the original amelie s noda charlotte nc i realize this might look like a duplicate post a bit of deja vu perhaps no just a visit to the original amelie s location in noda in charlotte it was the fourth of july weekend didn t quite get my act together quick enough to make some kind of arrangements to get near a large body of water the ocean or a lake no when you check into that sort of thing at the last minute your choices of places to stay are quite limited and very expensive so off to charlotte again i have been known to say that one of the nicest things about living in greensboro nc is that it is less than a couple of hours to get to charlotte and so charlotte it was charlotte is a lot of fun lot s to see and do places to shop and lots of undiscovered restaurants and dog and puppy filled brewries i love that you can bring your dog to a public place nowdays but i was a bit confused seeing some people coming in with their kids babies i understand but kids anyway i love charlotte yes that is marie antoinette floating in the sky above the bakery display at amelie s noda noda had to google that noda is charlotte s historic arts and entertainment district and is centered two miles from uptown at north davidson and 36th streets so there you go and because i know what i like i ordered the same thing that i ordered at the other amelie s uptown location the breakfast sandwich with ham gruyere cheese spinach and tomato at the last minute i added a cup of soup leek potato and asparagus each delicious one of those macaron flavors was jalapeno and something distracted me before i remembered to order it so next time i ll be looking for the jalapeno flavored macaron and this was one of my favorite parts of my visit this is what will greet you when you walk up to the noda amelies a tiny slice of paris posted by lisa pickles and cheese at 7 54 am 2 comments saturday june 18 2016 amelie s uptown charlotte so one of the fun things about living in greensboro nc is being able to escape to charlotte in under two hours laughing i spent the weekend in the queen city recently and finally got to checkout a place that s been on my list it s a french bakery and cafe located in uptown charlotte called amelie s and it offers up some delicous food and drink and ou la la such atmosphere the menus are suspended up high in those guilded frames and would you look at those light fixtures loved all the details in this charming place and the place smells amazing outstanding coffee and this incredibly delicous breakfast sandwich ham and gruyere cheese with egg and fresh spinach on a warm freshly baked croissant omg while enjoying our croissants and cafe we were seated acr...