Yesterday I made three pizzas, some (non-traditional) cannolis and watched the Godfather Part I on Bluray. Just wanted to share some pictures… (I barely got any shots at all. We were so eager to eat, I had to rush Ha!)

First Pie: fresh mozzerella, ricotta, spinach, broccoli, loads of garlic

Second Pie: home-made bruschetta, fresh mozzerella, basil

Third Pie: marinara (made with sausage), sausage, fresh mozzerella, basil

Dessert: cannoli shell is a pizzelle turned into a tube, and the ricotta filling is lightened with whipped cream. Inspiration from Nick’s Pizza in Queens

Since I was a toddler, one Saturday towards the end of December, my mother would bake all day, making cookies to give away to family and friends. She started out with about four cookie recipes. Over the years we tried a few new ones – some stuck, some were abandoned (though all were amended… We change recipes. It’s what we do).

We are now up to ten varieties. Yes, that was not a typo, ten varieties of cookies. I don’t think the batch can grow any larger, but we have said that before. I do most of the baking now, so unless I get a little helper (HINT: baby?) I think that is our maximum.

I wish I took more “process” shots. Though it’s pretty tough when you’re in the middle of the grind.

Here are the cookies, descriptions and about how long we’ve had them in our collection:

[ Full-Resolution Download Here ] – They make great desktops ^_^

Ambrosia Macaroons (2 years old)

from Bon Appétit

Nests of coconut with a hint of orange complemented by a drizzle of bittersweet chocolate.

Ginetti (Over 25 years old)

from my Italian Grandmother

Secret Recipe! It’s so secret I don’t even know it. Well, that is to say, there are no “proper” measurements. It’s just something you get a feel for. Light and airy puffs with an anisette glaze.

Kifli (Over 25 years old)

from my Italian Aunt

Walnut filling with a bit of lemon essence wrapped in a sour cream dough

Chocolate Bourbon Bites (Over 10 years old)

from Unknown

Chocolate and bourbon cookie rolled in ground pecans

Logs (Over 25 years old)

from my Italian Aunt

Shortbread-like cookie dipped in bittersweet chocolate and topped with ground walnuts

Toffee Flats (5 years old)

from Us (But Nestle will guide you in the right direction)

We threw this easy, breezy, cookie in one year to add a bit of texture to our cookies. It’s more or less the Nestle Toll House Chocolate Chip Cookie recipe with the chips replaced with Heath (Toffee) Bits.

Hazelnut Rounds (10 Years old)

from Unknown

Hazelnut cookie, half dipped in bittersweet chocolate.

Apricot and Raspberry (Over 25 years old)

from my Italian Grandmother

Apricot or Raspberry preserves wrapped a smooth cream cheese dough

Passion Fruit Gelees (3 years old)

from Gourmet

Gummy candy made with passion fruit purée

Caramel Pecan Sandwiches (15 years old)

from Unknown

Sugar cookie base with a caramel-pecan filling

Making-Of:

Brought to you by: Dominican Vanilla, for which none of these recipes would be possible without

Today I got a Canon EF 50mm f/1.8 II and EF 12 II Extension tube for my Canon Rebel XTi. I feel like I got a new camera. I only took a few test shots and I was blown away. Together they produce images with shallow Depths of Field, and a little bit of magnification. It’s like magic. I love it. Can’t wait to start taking more photos.

Bakerella is scrumdidlyumptious. She creates confections that are crafted to perfection. I stumbled upon this website today and I simply can’t take my eyes off of it. I adore crafty baking, so this site is like heaven in two and a half clicks.  The photography is brilliant. It really carries the site… makes it oh-so-inviting. Bakerella even shows you behind the scenes, shares her recipes and more.

I can’t even describe it properly. Go give her a visit and be prepared to be amazed.