Dec 15, 2011

A Gem Among Gems

He turned around. Mr. A was supposed to stay by the kitchen counter gathering napkins to assist us in eating pizza in the living room. But, noooo. He turned around. I was busted.

At that moment I'm positive there was a bit of confusion & concern swirling in his head. He'd just discovered me faceplanted onto my plate like a contender in a state fair pie eating contest. You see, I hadn't yet washed my hands & that pizza's topping was calling out to my grumbling belly at too loud of a volume to ignore for twenty more seconds. 

So naturally, I leaned forward & strategically angled my face to quickly retrieve the desired bite & nothing more. However, I was caught in the act so I also retrieved just a smidgen of silly shame. Oh yeah, Mr. A realizes that I'm a gem among gems. Good food does not always accompany good graces.

If you're anything like me, some items of food just beg to be eaten now regardless of the situation. There are no if's, but's, might's or maybe's. Just eat! There is no shame in enjoying a wondrous bite (except for when you use only your face to do it; this I now know). 

To follow is one such shamelessly addicting recipe. With these morsels tasting like a chewy version of a danish filling, you'll find me slinking into the kitchen suffering from amnesia over how many I've already consumed that morning. And that does not shame me to say!




Cream Cheese Gems
Makes 2 Dozen
1/2 cup (1/4 pound) unsalted butter, softened*
4 oz cream cheese, softened*
1 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 cup all purpose flour
*To soften, leave both on the counter for about an hour.

Preheat oven to 350°.
With an electric mixer, combine butter, cream cheese & sugar until creamy.
Beat in extract & zest.
Gradually add the flour until combined.
Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake for 10-12 minutes until the edges start to golden.
(I dare you to resist snacking on this dough. Have no fear, it's eggless so give it a  taste!)
         
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You'll find this recipe to be a template for countless variations. Substitute the extract & the zest to accommodate your lil' hearts desire (and/or your kitchen's contents).
I suggest...
storing these behind an obstacle course in your cabinet to ensure they stick around longer than 24 hours. 
OR... 
placing them in the middle of the kitchen with a sign that reads, "Feel free to eat 7. No shame in that!"