as the sun sets on 2011...

as the sun sets on this year, i don't have a full years recap for you, {not this year at least!} but a few words of thanks.

i started this blog seven months ago as a bit of an outlet to focus my love of food & veganism and to keep track of the many things cooking up in my kitchen.  i hoped to share some of this passion with others but i wasn't sure anyone other than my mom would actually drop by to read.

as it turns out a few of you have.

along the way i've connected to an incredible online vegan community {something i wasn't expecting} which has made my heart swell.  to those reading this now, i offer you my gratitude for doing so and my hopes & blessings for many good things to come your way in this new year.

happy new year lovely people.  see you on the flipside.

xo
jess

holiday wrap-up

so i was back to the blog yesterday after what i think was a whole week away and i came back in full force with cute photos of the family dog marlowe to woo you back to me.   aren't i sneaky???

what i didn't get to was to tell you about my holidays themselves!  i had a full 4 days to spend at my parents house which was a treat because usually my visits are half that length.  it was still a busy few days though between a late night out with old camp friends, a skype date with a friend who's just returned from africa, brunch with my best girls & former whistler roomies, coffee with 2 of my dearest friends, dog walks with my precious marlowe, coffees with my mom and yes, of course the whirlwind christmas day too!  phew!

our christmas morning always starts with stockings, then a big breakfast over at my grandfather's house around the corner.  on the menu: fresh grapefruit, latkes {thanks to my aunt joanne for making seperate vegan ones!}, johnny cake, scones & glorious coffee.

{dolled up for dinner}

after a little downtime and squeezing in a run, it was time to get dolled up for dinner for more family, more visiting, more gifts, and way more food.  this year we were 18 for dinner, but i think in past years we've squeezed 22 around the table.  m.i.a. this year were my brother jamie & sister-in-law liane who are off adventuring in nepal!  {missed you guys!}

our table extended the length of the room and all along it i clustered these little centre pieces of fresh flowers, fruit & nuts, focused around diy glitter vases i made from upcycled wine bottles.  {you can make your own too!  find the diy tutorial here @ ninth and bird}

{table, waiting}

{nuts}

i didn't capture as much of the dinner as i had hoped to, but after a few glasses of wine i was feeling quite jolly and neglected the camera.  but i can tell you that in addition to the salad & scalloped tomatoes there was the best stuffing ever made by m {seriously, he can make the stuffing every year.  for ever.}, mashed potatoes & gravy, turnip, green beans with basil & tomatoes and dinner rolls. 

i filled my plate once and even did the walk of shame for a bit more - it was all so good!

{mixed greens with pom & clementine}

{scalloped tomatoes}

{big thank yous to everyone who made such an effort to provide either a completely vegan dish or to those who went to the trouble to prepare an additional veganized version of their dish for us.  dear family: you're awesome and i'm so thankful for you!}

there were also 2 cakes for dessert, both of which i'll be veganizing next year: my grandma's apple pudding with rum butter sauce and toby's gingerbread cake.  i manged to be sweetened enough with this cookie plate {not that i had much room left anyway, but i was happy to have worn a sheath dress!  hah!}.   it was piled high with orangettes, ppk's gingerbread cut-outs dipped in chocolate, orange sugar cookies, peppermint fudge & chocolate truffles.  not for the faint of heart.  or diabetics.  but it was enjoyed all around the table.  mmmmm...

{cookie plate, veganized}

also, knowing me oh so well, i was gifted a pile of gorgeous new cookbooks that i can't wait to dive into!  in fact, i've already started to break 2 of them in... expect me to report back soon.

{unwrapped}

peace & love to you in these last few days of the year.

buckwheat dog biscuits

happy post holidays lovely people!  i hope your days were as lovely as mine, filled with family & friends, heaps of yummy food and love.

leading up to christmas i was baking up a storm to ensure that {1} there would be a plentiful vegan cookie plate at the big feast and {2} i had lots of vegan treats for gifting.  i think i had those to well looked after, but there was one more family member that needed some love from my oven too. 

{introducing marlowe}

{xmas treats}

as a special christmas gift this year i decided to bake some dog biscuits for my my parents' dog marlowe.  she's a really wonderful pup and i always look forward to visits home so that i can stock up on marlowe hugs & walks.  my brother was up to visit us in sudbury just before christmas and we cooked these up together.

these were actually pretty tasty, but definitely geared to puppy taste-buds, as with hardly any sweetener {we only used 1 tablespoon of agave} they're more on the savoury side of things.  i did try one and that was plenty for this human gal.  better to save them for the dog girl anyways.  {i'm outing m though ~ he got at them & mowed down on a few that he slathered with maple buttercream!} 
 

{buckwheat + pb treats}

buckwheat dog biscuits
makes about 5 dozen treats
1 1/2 cups buckwheat flour
1/4 cup rolled oats
1 tsp baking powder
3/4 cup unsweetened almond milk {or any other non dairy milk}
1/4 cup tahini
1/2 cup natural peanut butter
1 tbsp agave

add all of the dry ingredients in a large bowl and stir to combine.  in a separate bowl {i just used a 2-cup liquid measuring cup} mix together the wet ingredients.  add the wet to the dry and mix to incorporate.  the dough will be just moist enough to pull together.  knead a few times in the bowl if there are bits of flour resisting joining in.  wrap the dough in plastic and chill for 20-30 minutes so that it will be easier to handle.

roll the dough out on a lightly floured surface until it's about 1/8" thick and cut out cookies using whatever cookie cutters you like.  we went for stars & christmas trees.  transfer to a baking sheet and bake for 20 minutes at 350f.  remove and allow them to cool completely before serving to your four-legged fur friends.  {the last thing you want to do is burn their mouths!} 

{marlowe, pleading for me to open the jar. again.}

make these for the furry friends in your life and be prepared to become their new favourite person. 

orangettes

more goodies for gifting today!

here's another great treat that can be gifted this holiday season.  these ones take significantly more time than the peppermint fudge i made last week, but i think they're worth it. 

{orangettes}

i made these for the first time last year after seeing them here.  they were a huge hit at christmas and a fun addition to the cookie plate.  i was actually considering skipping them this year, but my mom hinted that she was looking forward to them so i went out for oranges.  i made a couple little changes to the recipe and i'm much happier with them this year {they're less sticky and gooey and more candy-like}.  if you want to make them too i'd suggest starting in the next day or two because there is a 1-2 day wait between steps.

{orangettes, gifted}

orangettes recipe adapted from smitten kitchen
makes about 80 pieces
4 navel oranges
1.5 cups organic cane sugar
1.5 cups water
1 cup semi-sweet vegan chocolate chips
1 tbsp coconut oil

wash your oranges really well {especially if like me, you don't have organic ones available}.  slice the tops & bottoms off each one and then score the rind 5 or 6 times so that you can peel it off in sections.  slice each section into strips - you should get about 20 from each orange.  trim the ends and remove any excess pith {the white stuff}.

bring a pot of water to a boil and blanch the peels twice to remove the bitterness. 
{place them in boiling water for 3 - 4 minutes, drain, rinse & repeat.}

next, bring the sugar and water to a simmer and stir until the sugar dissolves.  add the orange peels and reduce the heat for them to simmer in the syrup for 1 - 1 1/2 hours.  they should be somewhat translucent when they're done.  remove them carefully and lay them out on a wire cooling wrack lined with wax paper or parchment {for easy clean-up!}.  set them somewhere out of the way and let them dry and dry out for 24 - 48 hours.  use your patience here - last year i only waited 4 - 5 hours and they were really goopey & sticky to handle.

{candied peels, setting}

after the candied orange peels have set, melt the chocolate in a double boiler and stir in the coconut oil to melt and incorporate.  dip the peels into the chocolate one at a time, covering about 3/4 of each.  {alternatively, you could dip the entire thing, but i think they're prettier with a pop of colour.}  set the dipped peels on a baking sheet lined with wax or parchment and then place them in the fridge to cool. after about 15 minutes they should be good to go!  these are best stored in the fridge.  you can eat them straight from the fridge or bring them out about a half hour before you serve them to warm to room temp. 

{dipped}

you can package these up in mason jars, or candy boxes or even just in a piece of parchment tied up with twine.  c'est up peu fancy-shmancy, non?

{fancy pants gift}

{orange + chocolate}

who knew orange peels could 1) even be eaten, and 2) taste so good?!?!

also, as a bonus, once you've candied the oranges, reserve the now orange-flavoured syrup and save it in a mason jar for sweetening pouring over ice cream or making boozy holiday spritzers.  clinky, clinky!

{via ninth & bird}

happy holidays my friends!

creamy squash risotto

this weekend was a chilly one.  there's still no snow {that little december 1st dusting we got is now long gone and it doesn't look like we'll have a white christmas}, but the temperature is still well below zero every night.  in fact, it was -17c on my chilly saturday morning run over the weekend !  yikes!  i could have definitely used a second layer on my poor legs!

what i'm getting to though, is that cool nights call for belly warming meals - and last night it was risotto.  thick, creamy risotto, with plenty of roasted local squash.  yum. 

{squash risotto}

creamy squash risotto
serves 4 as a main or 6 as a side
1 tbsp olive oil
1 tbsp vegan margarine
1 onion, minced
1 clove of garlic, minced
1 1/2 cups arborio rice
3/4 cup white wine
4 cups vegetable broth
1 1/2 cups roasted squash, mashed {recipe below}
a pinch of nutmeg

in a small pot, heat the veggie broth - it should be heated for when it's time to add to the rice.  heat the oil and earth balance in a large saucepan over medium-low heat.  add the onion and saute for 5 minutes.  add in the garlic and stir the pot while it sautes for a minute {keep things moving so it doesn't burn}.  next add in the dry rice and stir it to coat it with the oil for 2-3 minutes.  then, add the wine and stir until it has all been absorbed.  add 1 cup of the hot broth and keep stirring the pot as the rice cooks and all of the liquid is also absorbed.  carry on like this for each additional cup of broth, adding more as the previous cup has cooked down {in all it will likely take 20-25 minutes of cooking and stirring}.  just don't stop stirring.  it's all about the stirring.

taste a bit of the risotto to make sure the rice is cooked through, then remove from the heat, fold in the mashed squash {hopefully still warm} and season to taste with salt and a pinch of nutmeg.  serve hot and warm your belly on a cold winter's day. 

{worth the stirring}

roasted squash
2 cups squash, seeded & cubed {i used acorn}
1 tbsp olive oil
1 clove garlic, minced
a few pinches of sea salt

preheat the oven to 400f.  toss the squash with the oil & garlic and spread it out on a parchment-lined baking sheet.  season with a few pinches of sea salt and pop it in the oven for 30-45 minutes, flipping the halfway through.  once it's really tender, remove it and let it cool a few minutes so that you can handle it, then remove the peel from the cubes {so much easier once it's cooked} and mash it up with the back of a fork.  keep this warm and on hand.

{risotto, plated}

{belly warming goodness}

as for tomorrow.... more sweets are on the way - i can't stop myself this time of year!

 .....................................

{ps} eeeek!  i'm giddy as a wee one on christmas morning...  

{linzer love}

a few weeks back i entered my cinnamon and chocolate linzers in the 1st annual holiday cookie contest hosted by vegnews, and look who came in 3rd!!! 

 
now if you'll excuse me, i'm off to do some more cartwheels :)

oh, fudge!

until this week i don't think i had ever made fudge, vegan or otherwise.  i really did think it was pretty advanced stuff and was in awe to see people gifting homemade fudge around the holidays.  {what kind of martha stewart gods & goddesses are they?!} 
 
well let me fill you in on a little secret.  it's actually really easy to make your own homemade vegan fudge!  but that doesn't make it any less tasty.  in fact, this fudge is the creamiest, richest fudge i think i've ever had.  and i made it myself.

i don't think i've stopped patting myself on the back actually ever since.

{peppermint fudge}

you should totally consider making your own too.  i used this recipe which is originally found in hannah kaminsky's my sweet vegan.

i opted for the peppermint variation of the recipe.  the hardest part of the entire process was the chopping of candycanes.  those things splinter and shatter and fly across the room like it's nobody's business.  so let's just say i called the candy cane crushing session short and so with only 4 chopped i omitted folding them into the fudge and instead added an additional teaspoon of peppermint extract.  

the results, as i mentioned were amazing. 

so good in fact that i will be doing my own homemade fudge gifting this year.  and i plan on taking all the martha accolades that come my way without sharing the secret of how easy this sweet delight is.

johnny cake

johnny cake is a tradition in my family.  it's reserved for breakfast - and we only have it once a year on christmas morning.  it's something my grandmother made for as long as i can remember.  

{johnny cake}

my grandma is no longer with us and i miss her dearly, but her memory lives on.  and so does her johnny cake.  i like to think that she would approve of this veganized version.

johnny cake {sweetened cornbread}
makes one loaf - enough to serve 9
1/3 cup organic cane sugar
2 tbsp melted earth balance
1 cup cup soy milk
1 tbsp apple cider vinegar
1 flax egg {1 tbsp flax meal + 3 tbsp hot water, left to sit for 2 minutes}
1 cup cornmeal
1 tsp baking soda
1 tsp baking powder
 3/4 cup + 3 tbsp flour {i used whole wheat pastry flour}

preheat your oven to 375f.  mix the vinegar with the soy milk and set it aside to curdle.  {this stands in for the sour milk called for in my grandma's original recipe.}  in a medium sized bowl mix together the milk, sugar, melted earth balance & flax egg.  sift in the remaining dry ingredients and mix to incorporate.  pour the batter into an 8x8 baking pan and bake for 25-30 minutes. 

{loaf, cooling}

remove it from the oven, allow it to cool, slice and serve.  or cool the loaf fully, wrap it in plastic wrap and freeze it.  then take it out on the night of the 24th and let it thaw on the counter overnight.  on christmas morning, reheat it in the oven and serve it as you would a pancake - vegan butter & maple syrup for me please. 

{johnny cake, drenched}

today i froze mine and it's ready for christmas morning.  except there might be a piece missing. 

{hurry up christmas}

but it was worth it. 

i just hope santa doesn't judge me this year based on my will power.

mini holiday: q & fresh review

last week m & i took a mini holiday down to toronto.  and when i say mini, i mean mini.  we were there and back in less than 24 hours.  and 8 of those hours were spend driving.  crazy?  mmmmmaybe a wee bit.  but after acquiring 2 tickets to the live taping of Q with the national as the musical guests there was no way we weren't going to make it happen.

enter: mini holiday.

the morning started off bright & early at the glen gould studio @ cbc.  2 wonderful hours of live radio followed.  jian was charming & witty as ever, bon iver gave a great interview & the national were amazing and played not one, but two brand new songs.  much swooning ensued.  {seriously, don't take my word for - watch for yourself.}

{the national}

after all that entertainment i had worked up quite the appetite.  and although i really wanted to try a new vegan restaurant {i still need to make it here, here, here and here}, we had a generous gift certificate to use up so off we went to make our usual pilgrimage to fresh.   

{source}

although we've eaten at fresh many times before, at least we challenged ourselves to both try something new.  we skipped the juices & smoothies this time so that we would have room for an appetizer & dessert.  to start we ordered the spring rolls that were stuffed with brown rice vermicelli, mushrooms, carrot & cilantro and served with a garlic dipping sauce.  these were okay, but nothing special.  the rolls themselves were really greasy & a little bland but the dipping sauce spiced them up.

holy garlic though!  yowza!  breath. of. fire.

{spring rolls}

m ordered the special which was a huge sandwich on a ciabatta piled high with chimichuri tofu, lemon aioli, tomato, lettuce, cucumber & a little kale slaw on the side.  he loved this and went so far as to gush to our server that it should be added to the next edition of the menu!  although i didn't get to taste it myself {i think someone loved it a bit too much to share}, i was granted a fallen cucumber with some of the aioli and it was indeed delicious.

{hypnosis by chimichuri}

after much deliberation, i settled on the tangled thai salad; shredded carrots & yellow beets, jicama, napa cabbage, chopped peanuts, cilantro, cucumber, and their salad topper.  i also added some grilled tempeh on the side.  the whole thing was dressed in a peanut lime dressing.  i loved the salad itself but i found there to be not much dressing and it tasted a little watered-down.  i saved the day by making use of the big fat lime wedge garnishing the bowl.  i'd order this again, but next time i'd ask for extra dressing on the side.

{tangled thai}

{a happy me}

dessert to go was the big winner here.  m ordered his signature pair of flourless cashew cookies & i went with the feature candycane cupcake {both via sweets from the earth}.  it was a really nice, dense vanilla cake - almost like a poundcake - topped with a big heap of minty-coconut icing.  mmmmm.  we ate them up so fast that there is no photographic evidence.

but they were the perfect ending to the best min-holiday i've had in a long while.

testing, testing 4, 5, 6

i tested another few winners from terry hope romero's forthcoming cookbook!

first up was a coconut black eye bean curry & an okra masala {also known as bindi bahaji}.  the coconut curry was a rich and mellow curry and a great alternative to the tomato-based curries i usually make.  along with it, perfectly cooked okra - which i could not get enough of!

{coconut black eye bean curry & okra masala}

{okra masala}

then there was this rich and creamy white bean & celery root puree.  mmm, this one was so good!  i love a good mash and i think this was actually the first time i had cooked celeriac.  this puree was a hit and it certainly won't be the last time it graces our table.

{luscious white bean & celery root puree}

and finally i think what might just be my favourite so far was this chipotle tofu cemita sandwich {of all things, a sandwich i know, but it was AMAZING!}. 

{chipotle tofu cemita sandwich}

a soft roll piled high with spicy chipotle tofu, refried beans, mayo and a ton of fresh veggies.  sorry that the best i can do for a photo is this one taken with my blackberry.  at the time of making this one my camera was being held hostage in a tour van with my good looking vegan musician of a husband.

i think i need to throw a little mexican-themed fiesta soon so that i can make these chipotle tofu cemita sammies all over again, but in miniature slider versions!

and yes, you're invited.

{ps. if you're interested in seeing some of the other recipes i've tested for terry's new cookbook you can find them here.}

cinnamon logs & linzers

every christmas after the gifts have been opened, and everyone's stuffed themselves with dinner and dessert, the christmas cookie plate gets passed around the table.  totally unnecessary but i always look forward to it.  or rather, i used to look forward to it.  although i've been a vegetarian for 20 years and i've always avoided eggs & dairy in my own baking, this is only my 2nd christmas since adopting a vegan diet.   i missed the cookie plate last year.  and i know m missed the cookie plate last year.

so this year there will be 2 cookie plates.  i'm hoping to take on the traditional classics from my parents & aunts and win.  because winning is what christmas is all about, right?  actually, i'm more focused on winning them over. 

{logs & linzers}

first up are my aunt paula's cinnamon log cookies.  they're buttery and crumbly and messy with cinnamon-sugar everywhere.  they're pretty great.  they're also m's favourite so that gave me my starting point. i made these 2 ways: first just like the original and then i decided to try out some cut-outs.  out came my new linzer cookie cutters and away i went.

cinnamon log cookies based on my aunt paula's recipe
makes 48 logs or 24 linzer cookies
1/2 cup earth balance margarine
1/2 cup earth balance shortening
1/4 cup organic cane sugar
1/4 cup brown sugar
2 cups organic all purpose flour
2 tsp cinnamon
pinch of salt
   .............................
1/4 cup cinnamon-sugar {1/4 cup organic cane sugar + 1.5 tsp cinnamon}
a few tablespoons of vegan chocolate-hazelnut spread for the linzers

cream together the margarine, shortening & sugars.  once well whipped, . gradually sift in the flour, cinnamon & salt.  mix well with a wooden spoon or you can knead it well if you want to get your hands in there.

{cinnamon logs}

to make cinnamon logs:
take a tablespoons worth at a time and roll it into a ball, then roll it out into a log.  {just squish the ball and shape it into an oval.  there's your log.} bake them at 350f on either parchment-lined cookie sheets or on bare, ungreased cookie sheets for 15-20 minutes.  i found 17 minutes perfect for my oven.  once you remove them from the oven, coat them in cinnamon sugar and then set aside to cool.  i tossed them in a bowl a few cookies at a time.  {the sugar won't stick once they've cooled.}

{cinnamon & chocolate linzers}

to make cinnamon & chocolate linzer cookies:
roll the dough out until it's about 1/8" thick.  {i did this between two pieces of wax paper because i hate washing my rolling pin.  it just doesn't fit well in my sink!}  cut out tops and bottoms for the linzers and transfer them to either parchment-lined cookie sheets or on bare, ungreased cookie sheets and bake these at 350f for 13-18 minutes.  these ones will bake up a little faster than the logs.  15 minutes was perfect for me this time.   once you remove them from the oven, sprinkle them in cinnamon sugar and then set aside to cool.  {the sugar won't stick once they've cooled.}

once they've cooled, spread some vegan chocolate hazelnut spread on the underside of the bottom {whole} cookies and the create a delicious little cookie sandwich by fitting with a top {cut-out} cookies.  aren't they dainty?

{pure daintiness}

{two ways}

i really can't decide which way i like them best.  the logs end up being almost more like a shortbread and sugar cookie hybrid {awesome} but i'm slightly obsesses with linzers lately {i can't wait to try these}. so i'll probably always end up making a double batch and having both.


have you started your holiday baking yet?  what's going on in your holiday kitchen?

mighty minestrone soup

i made 2 big pots of soup this weekend.  but you're only going to hear about one.  this one.  because the other was a total fail.  i was trying to get creative with some butternut squash and the end result tasted like a funky miso gravy masquerading as a bowl of soup.  {and although i've thought to myself many times that i could totally eat miso gravy by the bowlful, i just couldn't do it.}  fail.

anyway, i said i was only going to tell you about one soup.  i guess i fibbed a bit.  this one however is a great soup.  you can either follow my recipe or just change this up with any vegetable or protein you prefer.  i usually make this with white kidney beans, but since i was out i diced up some extra firm tofu.

mighty minestrone
makes 4-6 servings
2 tbsp extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 cup organic tofu, cubed or 1.5 cups white beans
1/2 tsp dried basil
1/2 tsp dried rosemary
1 tsp sea salt
1/4 tsp dried chili flakes
2 small potatoes, peeled and cubed
1 cup celery, chopped {about 4 stalks}
1 cup zucchini, chopped {about 1 small zuke}
1 28oz can diced tomatoes
3 cups water or broth {i used 2 cups broth & 1 cup water}
1 tightly packed cup kale, chopped

start by sauteing the onion, garlic and salt in oil until softened but not browned.  add in the spices and tofu and continue to saute for 5-6 minutes.  add in the remaining ingredients {except for the kale} and bring to a boil.  reduce the heat to simmer and let the soup cook for 20-30 minutes.  stir in the kale and cook it down for a minute or two.

slurp away until you're a happy camper.

i guarantee that it will warm your belly, fill you up, and not taste anything like a bowl of gravy.

a big bowl of this is making its way over to wellness weekends at diet, dessert and dogs

raw walnut + almond cookies

yesterday i shared some details from a little wine & dessert get-together that i hosted last week.  thanks to some planning and some quick {and yet delicious} raw treats, i was able to pull it all together quickly and stress-free.  raw desserts are some of my favourites - i just love the versatility of nuts and fruits!  

{cookies, stacked}

{raw walnut & almond cookies}

here's the recipe for the walnut & almond spice cookies i whipped up.  they're soft, subtly spiced, gluten-free and free of refined sugars.  oh, and they're pretty cute to boot.

raw walnut & almond cookies adapted from this recipe via one green planet 
makes 3 dozen cookies {or more!}
3/4 cup raw walnuts**
3/4 cup raw almonds**
1/2 cup unsweetened coconut, shredded
1/2 tsp himalayan crystal salt
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp vanilla extract
1 tbsp maca powder *optional
1/2 cup raisins
8-10 medjool dates, pits removed

place all of the ingredients except for the raisins & dates in your food processor.  pulse until coarsely ground.  add the fruit and continue to let the processor do it's work.  after a few minutes the "dough" will be combined and will stick together when squeezed together.

remove the dough and form it into a ball.  you can then form cookies one at a time, or, you can roll out the dough as i did between 2 pieces of parchment paper until it's about 1/8" thick and then use a cookie cutter to cut out your cookies.  layer the prepared cookies in a cookie tin {or tupperware container} between pieces of parchment or wax paper and chill in the freezer for at least an hour.

**no need to soak your nuts for this recipe!

in a sealed container these will last for a good while in the freezer.  unless you have a partner like i do who likes to sneak them 2 at time every time he passes through the kitchen.  in that case, they won't last long.

{linzer inspiration}

don't you just love the little cookie cutter i just picked up?  i think these would make for a great raw linzer cookie!  mmmm, must get on that i think....

also, i noticed that the table spread photo from my post yesterday had random bamboo squewers strewn about - if you noticed them and were wondering what was up, i used them to make little flags identifying each dessert on the table - i guess i didn't get a photo of them finished!  silly me...  anywho, here's what they looked like:

{flags}

i love little flags...

happy weekend y'all!

xo
jess


these cookies were submitted to wellness weekends at diet, dessert & dogs
and also linked up to the cookie blog hop hosted by hobby and more