Update from Yesterday

Watch this oil painting “Clover” come to life in under 1 minute (time lapse)

I painted these clover after I found them growing wild through the cracks in the patio, here in Georgia (USA). It reminded me of shamrocks. We saw a lot of wild clover/shamrocks while living in Ireland.

Yesterday’s blog post “LOL, Irishness” was about my experience making a type of Irish shortbread that is baked in a pan for about two hours. I promised an update, so here it is: AMAZING! Oh my! I love these little cookies so very much! But I’d really describe them more as a dessert that goes well with coffee or tea, even for breakfast, rather than what Americans think of as a cookie.

Irish shortbread with an Irish coffee
Irish shortbread pieces in the pan
The texture is a bit dry, yet moist inside- truly delicious
Close up of the shortbread. That bit at the top is melted powdered sugar. I shouldn’t have added the powdered sugar until it was done, but I didn’t know it was still raw until after I put the sugar on. So, I put it back into the oven after the finishing sugar was added, which made an extra texture on the top, but that was a happy accident and very nice!

You can find this recipe called “Irish Shortbread” by Anissa Wolf at Food.com. If you try it, you may find that you have to bake it for even longer than the suggested time. It was gooey and obviously not done, and easy to tell it had firmed up enough to cut it when it was baked longer. It was suggested to cut the slim bars into 20 pieces while the shortbread is still hot. I used a heat resistant silicon spatula/scraper (the kind you can use to scrape batter in a bowl, or because it’s heat resistant also multi-purpose while cooking) to cut it with and that worked very well.

I was skeptical about such slim pieces lasting long in our house, but the shortbread is quite rich and satisfying to have just the one serving. So, I froze most of it into separate bags since it looks like this dessert is best fresh or fresh-from-frozen. I enjoyed a piece of shortbread this morning for breakfast. And knowing the rest of the batch is in the freezer, I’m happy we’ll have this again soon.

If you want to give this a try, I hope you enjoy it as much as we did. I’ve had a good day today, with a family member who is celebrating a birthday. I hope you had a good day too. Have a happy weekend!

LOL, Irishness

Watch this powdered sugar peach cookies oil painting come to life in 1 minute (time lapse)

Today I tried a new recipe (not the peach cookies in my painting video). These also had powdered sugar on them, but I screwed that part up. This is a recipe I found for Irish shortbread and true to Irish form, it was a bit unusual. This is probably the least efficient way I’ve ever seen cookies made! It took over two hours of baking time, and since I expected them to be done sooner, I added the finishing touch of a “dusting” of powdered sugar to them too soon. I put it on, and realized that the cookies were still raw. So I popped them back in the oven. Now they look like they have some sort of streusel topping because the powdered sugar was baked in.

I’m greatly amused by this experiment that used only 4 ingredients, one of them being an entire cup of butter! Well, I’ll let you know how these turned out. They are almost cool enough to try after many hours of anticipation. Have a wonderful evening, everyone! Tomorrow is a family birthday celebration but I’ll still turn up for a brief blog post. God bless you and keep you, this day and always.

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