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Vanilla Crescent Cookies (Vanilkové rohlíčky)

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Vanilla crescent cookies CWCzech Christmas Cookie #2

My Czech mother-in-law’s vanilla crescent cookies (vanilkové rohlíčky) are the most melt-in-your-mouth version I’ve ever tried. This popular buttery vanilla and nut cookie is enjoyed throughout much of Central Europe. These taste great the first day, and even better as they age. I always make plenty! They are my husband’s favorite cookie. My mother-in-law used roasted hazelnuts, which is also my usual choice, but other types of nuts could also be used. The pictured cookies are smaller than they may appear. I consider them a two-bite cookie, while my husband eats them in one.

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Ischl Torte Cookies (Ischelské dortíčky)

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Ischl torte cookies finishedCzech Christmas Cookie #1

These sandwich cookies are a buttery, chocolaty, nutty delight with a delicious jelly/preserves and rum-hazelnut filling. They are almost like a mini fancy torte. The original recipe was created in 1849 in the spa town of Bad Ischl, in Austria, as a treat for the Emperor Franz Joseph I of the Austro-Hungarian Empire. If using Czech/Slovak flour, go by all ingredient amounts in grams and the Celsius oven temperature. Otherwise, use the American measurements. Continue reading →

Week 15 – Friday Fitness and Weight Loss Update

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Scale with question marks

Main Topic: Surprise! Hmm?

I’ve felt so unwell for the past couple of weeks. I must confess that I “fell off the wagon” both weeks, but particularly this week. Some of my meals were just scrounged from the far reaches of the fridge. Some were delivery, and not the most diet-friendly choices. I guess in my ill state I just didn’t care. Sorry I’m not a better example for dieters right now. Those who follow this update series know that I gained a bit last week. My weight has been going up and down. I’ve been lucky so far that the downs have been about the same as the ups. Continue reading →

Czech-Style Potato Salad

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Czech-Style Potato Salad (2)
There is actually a lot more potato salad in the bowl than it appears. Around 3 quarts.

Happy Independence Day to my fellow Americans! I hope everyone has good weather and will perhaps enjoy the delights of a BBQ.  I’m going to my dad’s house today, where my brother will surely be the grill master. We will have simple barbecue fare, like good ole’ Loeffler’s hot dogs, hamburgers, and pork roll (a New Jersey specialty). I was asked to bring potato salad. Continue reading →

Beef Stroganoff – Diet-friendly version, but only the cook may know it

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Beef Stroganoff Light version
Beef Stroganoff served with egg noodles

In my household, Beef Stroganoff is both a comfort food, and yet more than worthy of serving to guests, including my diet-friendly version. I had never eaten or made this dish until about 15 years ago. My first version was loosely based on one considered fully “Core” for Weight Watcher’s former Core Plan, now the Simply Filling Plan. I’ve since reworked this recipe from its simpler version, to one that wows both my husband and I. Continue reading →

The American food industry thinks we are stupid, inattentive, or complacent

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Yogurts cropped
The gradually decreasing size of yogurt containers

After a rather stressful appointment today, I decided to pick up a few things from the grocery store. The main items on my list were granulated sugar and pure almond extract. Both items happen to almost always be in the same aisle, the baking aisle, so I went there first before getting side tracked and buying more than I wanted to. The store had zero pure almond extract. They only had the imitation crap. That pissed me off! I refused to buy that. Then what was worse, when I went to pick up a bag (meaning one, 5-lb bag) of granulated sugar, I almost had a fit. I could tell in a millisecond that they were smaller. All of the bags (all brands) were suddenly 4-lb bags! Continue reading →

Beef Goulash Znojmo Style (Znojemský guláš)

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IMG_20180321_133819038
Not the prettiest dish, but it tastes so good! Pictured with Karlovy Vary bread dumplings.

Goulash is very popular throughout Central Europe, and is a real comfort food, made at home and offered at some restaurants and pubs. Its origins are from Hungary, but the recipe takes on many forms, depending on where it is made. In this post, I’d like to share a goulash from the city of Znojmo in the South Moravian Region of Czech Republic. Continue reading →

Czech Carlsbad (Karlovy Vary) Bread Dumplings – Karlovarský knedlík

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Knedliky
Knedlíky are great for soaking up sauces or with sauerkraut

Dumplings (Knedlíky)! The Czech people just love them, and they come in various forms and flavors, for various purposes! Dumplings are often served with meat dishes (usually with sauces or sauerkraut), may appear in some soups, or even have fruit or other sweet fillings Continue reading →

“Lightened Up” Almond Berry Clafouti

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Almond Berry Clafouti-big
Almond Berry Clafouti (w/o confectioner’s sugar)

So I’m almost finished the second week of my new weight loss plan. Many of you know that I enjoy posting recipes on occasion, so I thought I’d start posting some diet-friendly or “lightened up” ones, too. I’ve enjoyed a lot of new creations these past several days, as well as old ones I remember from the past. Continue reading →