One project...DONE! Checked off my list and I am ecstatic!! I LOVE, LOVE, LOVE, my new laundry room makeover.
We had a lot of fun with this makeover. Honestly a true miracle that we even decided on a paint color after all those swatches we looked at for weeks.
I have a few more accessories to purchase for the top of the cabinets/shelf. I am giving up splurge/unnecessary shopping for Lent, so it will have to wait until after Easter for the final touches. Until then, I really enjoy doing laundry now...if I have to do it.
This skillet shortbread is so delicious. Anytime I have an opportunity to try a new recipe in one of my cast-iron skillets, I am all over it. The shortbread is supposed to be a dessert, but my husband and I love eating a small slice of it for breakfast, as we admire our beautiful new laundry room, from the kitchen.
Courtesy of Trisha Yearwood
Nonstick cooking spray
1-1/2 cups granulated sugar
3/4 cup (1-1/2 sticks) unsalted butter, melted
2 large eggs
1-1/2 cups all-purpose flour
1/2 tsp fine salt
1 tsp almond extract
1 cup dried tart cherries
1 Tbl orange zest
1/2 cup sliced almonds, with skins
1 to 2 Tbl turbinado sugar or raw sugar
Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle. Spray the parchment with more cooking spray.
In a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well.
Pour the batter into the skillet. Top with the sliced almonds and the turbinado sugar.
Bake until slightly brown on top, about 35 minutes.
Cool the shortbread in the skillet. When cool, cut into wedges.
One Year Ago: Cheesy Country Ham Dip
Two Years Ago: Twix Thank You Cookies
Three Years Ago: Prosciutto-Wrapped Chicken
Four Years Ago: Spicy Asian Beef
Five Years Ago: Priceless
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