幸孕樂園

13 novembre 2018

盆腔炎的主要症狀是什么?

雖然我們都熟悉盆腔炎,盆腔炎在生活中也是高發的疾病,女性朋友對於盆腔炎的主要症狀,但可能不是特別了解,所以我們不能發現盆腔炎疾病盡早的存在,然後盆腔炎的主要症狀是什么?

盆腔炎的症狀表現

康萃樂益生菌益生菌是根據不同年齡段的人專門設計的。culturelle(康萃樂)兒童益生菌作為美國益生菌行業領先品牌,該產品已經被證明有助於維持兒童天然免疫系統和緩解偶發性消化不良,因效果顯著Culturelle兒童成人益生菌的銷售一直可觀。

1.下腹會有跌落疼痛的感覺。這些都是女性在患盆腔炎後經常會出現的症狀,尤其是當女性的朋友在月經前後和性交後顯得疲憊不堪時。

2.月經不正常。子宮內膜充血,月經量會過大,子宮內膜損傷程度不同會導致月經或閉經。許多患盆腔炎的婦女月經周期不正確,如果嚴重,許多婦女也有閉經問題。

康萃樂益生菌益生菌是根據不同年齡段的人專門設計的。culturelle(康萃樂)兒童益生菌作為美國益生菌行業領先品牌,該產品已經被證明有助於維持兒童天然免疫系統和緩解偶發性消化不良,因效果顯著Culturelle兒童成人益生菌的銷售一直可觀。

3、不孕不育。在生活中,許多婦女在結婚後不孕,總是被告知盆腔炎症是導致這種疾病的原因。事實上,如果女性在早期治療時發現盆腔炎症,通常不會影響婦女的妊娠計劃。

4.全身症狀。許多病人不明顯,有時低燒,感到疲倦。有些病人也可能有失眠的症狀。

5.性疼痛。性生活中,男性稍硬會引起女性盆腔深度沖擊疼痛,使女性不僅感到不快樂,而且在很長一段時間內甚至會有厭惡性生活的感覺。
6.盆腔粘連。嚴重的盆腔炎會蔓延到盆腔腹膜、子宮等組織,造成廣泛的粘液。

culturelle益生菌香港也能買到,康萃樂主要採用的益生菌菌種為鼠李糖乳桿菌,它是目前研究最多的益生菌,對人體健康很有好處。雖然culturelle是美國品牌,但在香港也能夠買到,兒童益生菌很受香港人歡迎,它能夠呵護孩子的腸胃健康提升孩子的免疫力。

由此可見,盆腔炎的主要表現仍相當多。我希望通過這篇文章的內容介紹,每個人都能從一開始就發現這種疾病的存在,並盡快到正規醫院進行治療。不要錯過治療自己的最佳時機,對你的身體造成更嚴重的損害。

相關文章:

女性如何預測排卵期

中醫教你如何平衡內分泌。

五個民間偏方緩解牙痛

生活細節幫助你預防頸部,肩部,腰部和腿部疼痛

薑泡足都可治療什么病

Posté par damson à 06:42 - Commentaires [0] - Permalien [#]


18 octobre 2018

上衣大大大,褲子緊緊緊!她們都這么穿!

上半身

選擇寬松的毛衣or衛衣,都可以,隨你!

總而言之,選擇一款自己寬松的上衣,就可以了!相信很多妹子,還是會囤很多寬松的毛衣吧!

下半身

選擇緊身褲!原則是緊,什么材質,隨你!

可以是牛仔的,也可以是黑色的!

也可以是皮褲!

今天要給大家說的搭配原則是:上寬下緊。選擇寬松的上衣,緊身褲裝,這樣可以讓腿顯得更加纖細。

先從牛仔褲說起!

白色毛衣搭配牛仔褲,搭配深灰色圍巾。腳冷?是吧!那就看看下邊這些長靴、短靴的搭配。

寬松長擺毛衣搭配牛仔褲,腳穿一雙棕色長靴。毛衣的長度,正好可以遮住自己不想展示的部位,都說了,自己不滿意的部位,請用:遮!遮!!遮!!!

很多朋友最近總是問小編:皮褲要怎么穿!怎么穿才會顯瘦!就這樣穿吧!

高領毛衣搭配皮褲,腳穿平底鞋,如果覺得冷,就換上平底短靴,或者運動鞋搭配,都是可以的!

一定要記得,毛衣要選擇寬松的,要選擇大一碼的!對自己身材有把握的妹子,可以像這樣,別進去一部分。

最規矩的穿法,白色針織衫搭配黑色皮褲,搭配低粗跟短靴。

如果你覺得自己HOLD不住皮褲的質感,可以試試黑色緊身褲,最百搭的一款。

深灰色毛衣搭配深灰色圍巾,搭配黑色緊身褲,棕色系的短靴,很顯瘦又很保暖!

灰色毛衣搭配毛質圍巾,瞬間保暖度上升。

太冷了,這樣穿,只是很適合辦公室。那么請在室外的時候,再搭配一款外套!

在腿部選擇有些像皮質感的褲裝,與鞋子相對應,感覺腿更細了。

寬松毛衣搭配黑色皮褲,黑色短靴,外搭選擇駝色翻領大衣。

厚針織外套如果有的妹子喜歡裙裝,那也可以這樣穿!

毛衣搭配裙裝,穿上打底褲,配上黑色長靴!就全了!

怎么樣,學會穿了嗎?記住要把握的搭配原則:上寬下窄,趕緊穿起來吧!

原文地址:http://www.sohu.com/a/260164509_492933

Posté par damson à 06:36 - Commentaires [0] - Permalien [#]

【生涯旅程】生涯規劃早籌謀 新津需落實到位

經濟合作與發展組織 (Organization for Economic Co-operation and Development,簡稱OECD) 月前發表了關於2015年國際學生能力評估計劃 (programme for International Student Assessment,簡稱pISA) 中事業選擇及生涯輔導的研究論文,原文詳見https://read.oecd-ilibrary.org/education/working-it-out_51c9d18d-en#page11

文章之中數個結果頗值得教育同工思考。是次pISA共有72個國家或地區總計約54萬名15歲的學生參加。

嘉諾撒培德書院五月二十六日舉行畢業禮。畢業禮以「傳承」為主題, 期望畢業生在結束中學生涯後,繼續傳承培德人「謙仁共執」的精神,在社會各個崗位上發揮所長、發光發熱。

結果顯示,約15%的青少年對將來的工作完全沒有方向,這跟年前本港某學術機構的調查結果類近。

香港仔貝璐道斜坡頂有嘉諾撒培德書院, 斜坡底有嘉諾撒培德學校,前者是中學,後者是小學,小學在香港仔已存在過百年。

值得注意的是,這班青少年最渴望從事的工作依然頗為傳統,首三位依次為醫生(約9%)、教師(約9%)、律師(約4%);四位至六位為同分的警察、護士和心理學家(同約3.6%)。

School Tour嚟到位於南區嘅嘉諾撒培德書院,全場同學熱烈地支持台上表演,氣氛高漲,絕無冷場,完騷當然要台上台下影張大合照啦

論文同時指出,即使能力達標,社經地位較低的青少年也較少考慮成為專業人士,大大限制了這批青少年向上游的志向。

文章提到各地的實證研究均顯示,生涯規劃輔導能對學業、社會及經濟成就有正面影響,而且可改善社會流動性和不公;但不同地區的生涯規劃輔導系統都面對?類似的挑戰,如生涯規劃輔導過遲開展、在學校被邊緣化、資源不足、輔導人員缺乏培訓、欠客觀持平或對勞動市場認知不足等。

嘉諾撒培德書院「植物導賞員計劃」,告訴您什麼是萬物有情、生命無價,工作了十八年的麥恩光校工(麥SIR),亦是整個種植計劃中的靈魂人物。

愈需協助者 支援愈不足

諷刺的是,研究結果顯示,對生涯規劃需要愈大的群組,所得的支援就愈是不足。因此青少年的生涯規劃輔導必須從早做起,對症下藥,並加強專業生涯輔導人員的個別或小組輔導角色。

施政報告剛剛出爐,學界對當中有關生涯規劃津貼使用的新方案不無憂慮,擔心走回頭路,讓生涯規劃再度被邊緣化。或許這又是時候讓社會重新檢視生涯規劃教育的定位,政策在學校落實是否到位,學生是否真正受惠了。■徐恩祖香港輔導教師協會幹事(標題及小題為編輯所加)

原文地址:http://paper.wenweipo.com/2018/10/18/ED1810180014.htm

Posté par damson à 06:29 - Commentaires [0] - Permalien [#]
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02 septembre 2015

Fully Grilled Caesar Salad

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In the spring and summer, I like to grill every part of a meal if I can. When friends told me they had tried grilled salad, I couldn't wait to make it. This simple Caesar salad comes together in minutes reenex: The lettuce and baguette are grilled for a nice charred flavor, and the super easy dressing uses ingredients you probably already have at home. For a heartier meal, add sliced, grilled chicken.

WHO: Loves Food Loves to Eat works in tech marketing by day, but at night, she cooks, photographs, and spends time with her cat, Biscuit.
WHAT: Cold Caesar salad is so yesterday. Make your old faithful a little hotter with some time on the grill.
HOW: Whisk together a quick Caesar dressing. Grill romaine hearts and bread until charred and smoky reenex facial. Serve warm, flooded with dressing.
WHY WE LOVE IT: It's barbecue season and your grill is already hot, so why not throw your salad on there, too? This comes together in a snap, and even without any anchovies or eggs in sight, the dressing gets plenty of punch from the lemon, Worcestershire sauce, and garlic.

Serves 2 for a meal, 4 to 6 for a side

1 1/2 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
Juice of 1 large lemon
1 to 2 cloves pressed garlic
1/3 cup fresh grated Parmesan
Generous amounts of salt and pepper
1 large (or 2 small to medium) romaine heart
1/2 baguette, halved lengthwise

For dressing, whisk together everything except romaine and baguette. Add salt and pepper to taste.

Heat barbecue to medium to medium-high heat.

Cut romaine heart(s) in half lengthwise. Brush the cut sides with olive oil, then sprinkle with salt and pepper. Brush baguette with olive oil.

Place romaine and bread cut side-down on grill and cook 1 to 2 minutes, until charred but not overly wilted.

Serve still warm. For presentation, serve romaine hearts whole, surrounded by bread, and dress to your liking. Or, slice lettuce crosswise and serve in a bowl, with sliced baguette and dressing Annabelle       .

Posté par damson à 08:38 - Commentaires [0] - Permalien [#]

17 août 2015

Tomato Skin Salt

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Have you ever blanched and peeled tomatoes and then thought: "What can I do with those tomato skins?" No? Me either. But luckily for us DR Max electronic English, Gabrielle Hamilton did.

In her cookbook, Prune, she dries tomato skins and turns them into powder. I'm skeptical of using powders in the home kitchen—I see them as one small step from claiming foams constitute a meal—but when the basic method is slightly tweaked to make tomato skin salt...well, now we're talking.

Since you are eating the skin, this is absolutely one of those times you’ll want to be buying organic produce. Or, if you're at your local farmers market, you can talk to farmers about their growing practices, which might be equivalent to organic even if the farm is not certified as such.

Makes pretty pinkish-red salt

tomato skins
coarse salt (in equal amount to tomato skins by weight)

Heat oven to 200° F DR Max electronic English.

After blanching and peeling tomatoes for some other use, save those skins and weigh them. (I've found the skins from 4 medium tomatoes generally amounts to around 45 grams.)

Spread out the tomato skins on a parchment- or Silpat-lined baking sheet and sprinkle with the coarse salt (that you've measured out to be equal in weight to the tomato skins).

Place the baking sheet in the oven and bake until the tomato skins are completely dry, like (salt-encrusted) autumn leaves. For the skins of 4 medium tomatoes, this takes around 2 to 3 hours; larger batches will likely take longer.

Remove from the oven and let cool. Then, pulverize the salty skins into tomato skin salt either in a spice mill or mortar and pestle DR Max electronic English. A small food processor works too, but you might not be able to get the skins to break down as finely.

Posté par damson à 08:24 - Commentaires [0] - Permalien [#]


09 juillet 2015

Autumn Olive Medley

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Author Notes: In this dish I combine green olives with one of my favorite meats, lamb shanks, and two of my favorite vegetables, celery root and fennel. If you haven't used celery root or fennel before, this dish is a great way to start. Their mellow nuttiness combines perfectly with the tangy olives and the savory lamb. It's an instant trip to the Mediterranean on a cool autumn day, and you don't even have to buy a plane ticket. You can pull the meat off the bone and serve it as a stew, or keep the lamb shanks intact for a more elegant presentation. Like most stews and braises, this tastes even better the next day, so make it ahead if you have the chance.

If you're in the mood for a rich, comforting stew but want something with a bit of flair, this dish is for you. Abra Bennett has you simmer lamb shanks in a heady broth of red wine, stock, fennel, celeriac and aromatics until the meat falls from the bone, adding sundried tomatoes and green olives two-thirds of the way through. The resulting dish is complex and addictive: fennel and shallot melt into the sauce, the olives leech some of their brine and become almost artichoke-like in flavor, the sundried tomatoes soften and mellow, and a finishing splash of Pernod and a shower of freshly grated lemon zest cut thorugh of the fattiness of the lamb. Speaking of fat, you may want to drain some of the oil in the pan after browning the lamb (we kept about 3 tablespoons). We also reduced the sauce by simmering it for a few minutes after the meat was cooked.

Serves 4

4 lamb shanks
3 tablespoons olive oil
salt and pepper
2 large shallots
1 fennel bulb
1 softball-sized celery root (celeriac)
3 cloves garlic
1 bay leaf
1 teaspoon dried bouquet garni
2 cups young red wine
2 cups veal or beef broth
1 cup green olives, pits in
1/2 cup sundried tomatoes in oil
1 splash Ricard or Pernod (optional)
finely grated zest of 1 lemon

Salt and pepper the lamb shanks liberally. Heat olive oil in a large heavy pan with a tight-fitting lid. Brown the lamb shanks all over. Take your time with this and get them really nice and brown. Remove the lamb from the pan and set aside.
Dice the fennel bulb into small pieces. Peel the celery root and dice into the same size pieces as the fennel. Peel and chop the shallots and garlic. Lightly brown the vegetables in the pan used for the meat. When the vegetables are browned add the meat back to the pan. Add the bay leaf, the bouquet garni, the wine, and the broth. Cover the pan and simmer over medium low heat for 1 hour.
Add the olives and the sundried tomatoes to the pot. If necessary, add a little more wine or broth. Simmer, covered, an additional 30 minutes, or until the meat is nearly falling off the bone.
If you'd like to emphasize the fennel flavor and bring out the mellowness of the olives, add a splash of Ricard or Pernod. This really does enhance the dish, and is very Mediterranean. Taste the sauce and add additional salt and/or pepper to taste. Just before serving sprinkle the lamb with the finely grated lemon zest (use a Microplane if you have one).
You can gently pull the meat off the bone and serve it as a stew, or as a sauce over pasta. You can also serve these on the bone as is, or over polenta. Be sure to mention to your diners that the olives contain pits!

Posté par damson à 09:42 - Commentaires [0] - Permalien [#]

24 juin 2015

Spicy Chocolate-Covered Tortilla Chips


Author Notes: I’m not exactly known as “Ms. Manners” in my circle of friends—the f-bomb somehow floats into pretty much every conversation I have (multiple times), and I am the QUEEN of the Irish Exit at weddings. I’m definitely not the most traditional lady.

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But there is one tradition that I’m die-hard about. One that just seems unacceptable not to do. And that’s bringing a host/hostess gift. Whether it’s an old pal letting me crash in her extra bedroom when I’m traveling or a new friend having me over for a dinner party, I’m bringing something for the host and it’s got to be good mathconcept.

My go-to was Vosges Haut-Chocolat’s Red Fire Chocolate-Covered Tortilla Chips. They were the most perfect gift ever: organic tortilla chips (before organic was a thing) housed in a well-designed little tube, drenched in chocolate, and dusted in ancho and chipotle spices—pretty much the dream combination of salty and sweet. They were THE coolest which made me look the coolest bringing them.

Notice I used the past tense when describing them. Because Vosges stopped making them. Poof. Gone. I felt lost without them. What was my new go-to hostess gift going to be? And more importantly, would I ever be able to have this dreamy treat again? F-bomb.
Over time, I ended up finding a new go-to hostess gift (which I’d rather not reveal in case you ever invite me to a party), and last week I got in my kitchen and figured out a way to have my favorite treat again.

This snack requires only a few ingredients and doesn't take much time to make. If you want to dull down the spicy factor a little, throw in some cinnamon or skip the spices all together and sprinkle on some coconut shreds Mathnasium. No matter what you do, I think you’re going to dig these guys. And don’t forget to bring me a batch the next time I let you crash on my couch.

 Makes about 20 chocolate-covered chips

1 teaspoon ancho chile powder?
1/2 teaspoon chipotle chile powder
1 cup roughly chopped chocolate (I used a combination of dairy-free chips and a dark chocolate bar)??
20 tortilla chips, the thicker the better (I used Frontera Small Batch Taqueria chips)?

In a small bowl, combine the ancho and chipotle chile powders. Set aside. Line a cookie sheet or large plate with a piece of parchment paper.
In a small saucepan, bring 1 inch of water to a simmer. Find a bowl that's small enough to curve into the saucepan but large enough so that it doesn't touch the water when resting on the rim. Place the chopped chocolate into the bowl, then rest the bowl on the rim of the saucepan (as shown in the photo below). Stirring constantly, allow the chocolate to melt, then remove the saucepan from the heat as soon as the chocolate's all melted.
Working with a few chips at a time, submerge the chips into the chocolate sauce. Use a fork or small slotted spoon to transfer each chip to the parchment-lined sheet, letting the excess melted chocolate drip through the tines or slats SIEM Service Provider.? As you get to the bottom of the chocolate in the bowl, use a spoon to pour on chocolate for the last remaining chips, if needed.
Place the sheet or plate of chocolate-covered chips into the refrigerator to allow the chocolate to set and harden. Once they've cooled, sprinkle the chile powder mixture evenly over the top of the chips, then gobble them up! If you're not planning on eating these chips immediately, keep in mind that they can get a little melty, so store them in the refrigerator until you're ready to gift them. They will last for up to 1 week, but are best within a few days of making them.

Posté par damson à 09:37 - Commentaires [0] - Permalien [#]

09 mars 2015

The Foods Epicurious Editors Make (and Eat) on Thanksgiving

0936From an Asian twist to going beyond the roast, we've been showing you the most creative ways we know to do Thanksgiving right. So with all that advice we've been doling out this month, we thought we'd take a step back, get a little personal, and share our own Thanksgiving feast plans.

After sharing our stories, we learned (Hallmark card-style) that the secret to any great Thanksgiving feast is simply being surrounded by friends and loved ones, no matter what you're serving...but as food editors, we can't help but see Thanksgiving as a personal culinary Super Bowl, and every dish has gotta be a touchdown hong kong weather.

Now check out how Epi editors get their own Thanksgiving feasts on:

Gabriella Vigoreaux, Editorial Assistant: I will be going to Montreal to visit my best friend, and sadly it will not be Thanksgiving in Canada. I will instead be going to Joe Beef and eating my weight in smoked meats, lobster spaghetti, and drinking an embarrassing amount of champagne. Then I'm going to go seek out the best pudding ch?meur in the city and eat it all by myself because it's not really Thanksgiving and I don't really have to share.

Rhoda Boone, Food Editor: I am traveling home to Texas. My dad will smoke a wild turkey all day with pecan wood from our backyard. I'll be in the kitchen with my mom sipping Bloody Marys and making cornbread dressing, parker house rolls, chipotle scalloped sweet potatoes, and sautéed swiss chard. To finish, I'll be making two new desserts: Brown Butter Pecan Pie with Rum and Espresso, and Our Favorite Apple Pie. Family friends will bring vegetables and appetizers and my husband will stay as far away from the kitchen as possible. There will be football and lots of red wine.

Samantha Dupler Hong Kong Cultural Activities, Editorial Assistant: My uncle has hosted our family's Thanksgiving for the past couple of years, and with the help of a catering company, it's always been a huge success. Despite being a vegetarian, he's always provided a traditional turkey for the rest of our meat-tolerating family. That is...until this year. In honor of his 40th year of vegetarianism, the menu has gotten a whole lot greener--and totally vegan. This year's official email bulletin regarding Thanksgiving reads: "Sorry all: no Cajun turkey or blackened catfish this year." On the upside, maybe now we all won't want to pass out before dessert is even served.

Matt Duckor, Restaurant Editor: It's awkward, but we're changing the way we've always done pumpkin pie for Thanksgiving. Ever since I can remember, pumpkin pie has come from a can of Libby's pumpkin pureé. This year, we'll probably replace that can with a real-life kabocha squash for a pie like this one.
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Michele Zotos, Digital Producer: Most of my family isn't really big on turkey, so we'll be skipping the turkey. Instead, we'll be making Roast Pork Marinated in Adobo (Cerdo Brujo), with a side of rice mixed with pigeon peas. My husband will probably make Mofongo, too.

Adina Steiman, Special Projects Editor: My family hates marshmallows on sweet potatoes, so I'll make this praline-covered version from Rick Rodgers instead. I also hate mashed potatoes on Thanksgiving, so I'll skip them in favor of another fresh vegetable side (all those savory rich flavors need that contrasting crunch and acidity). I make this weird but wonderful salad that's like a celery root remoulade, with shredded Granny Smiths, pomegranate seeds, and toasted walnuts to make it feel right for fall.

David Cicconi, Creative Director: Mother's coming to town to spend the holiday with my girlfriend and me. Will not be eating turkey. OD'd on it at Epi shoots and taste tests, so I'll probably skew Italian/French with the rest of the meal: roast a pork loin or shoulder and house some salumi Skin Central, some sort of confit, rillettes, cheese--La Tur, Robiola, a pecorino stagionato, maybe a Saint Marcellin.

Posté par damson à 08:54 - - Commentaires [0] - Permalien [#]

10 février 2015

Chocolate-Oat-Cherry-Pecan Cookies

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I don't really have much to say about these cookies. They're cookies. They are good. They have a crunch from pecans and a sour-sweetness from cherries dc motor speed control. They would probably be good as ice cream sandwich cookies but we ate them too fast to find out.

It is the end of summer and instead of talking about cookies I'm going to go soak up our last leisurely days at the pool. Continue to plow through novels and short stories. Enjoy the slow pace of an entire country that has taken their annual summer vacation, stores shuttered with "back in September" signs.
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Maybe I'll make lunch out of a simple sliced tomato with a slick of mayonnaise. Or maybe stir up some more cookies. Or do absolutely nothing at all. I hope you do the same.
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Chocolate-Oat-Cherry-Pecan Cookies
Ch-O-Che-Pe cookies? Ch-O-Pe-Che? Whatever you call them, they're delicious Vitamin. If you want to use all-purpose flour instead of the rye and graham, you should use 1 1/2 cups flour.

3/4 cup graham flour
1/2 cup plus 2 tablespoons rye flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
170 grams (3/4 cup, 6 oz) butter, softened
1 1/4 cups dark muscovado sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups oats (preferably old-fashioned rolled oats, not instant)
1 cup pecans, roughly chopped
1 cup dried cherries, roughly chopped

1. Preheat oven to 350 F. Grease or line cookie sheets.
2. Combine flours, soda, baking powder, and salt, in a small bowl.
3. In a large bowl, cream the butter with the dark muscovado sugar. Cream until smooth and light and fluffy culturelle kids, Beat in the egg until well combined and add in the vanilla. Fold the flour mixture into the butter until there are no more streaks of flour. Fold in the oats, pecans, and cherries.
4. Dollop cookies in about 2 tablespoon size balls onto cookie sheets, placing the balls several inches apart. Bake the cookies until spread out and tops are cooked, about 12 minutes. Continue baking cookies in batches and cooling on a cooling rack. Store in an air-tight container.

Posté par damson à 10:37 - - Commentaires [0] - Permalien [#]

13 janvier 2015

Sara's Santa's Whiskers

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yield
Makes about 5 dozen cookies
Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.

This is a classic old-school Christmas recipe from my grandmother, Ethel Hughes Johnston, which uses candied fruit and coconut. If you can't find green candied cherries, you can get by with just red ones. They'll still look festive.
Ingredients

❤3/4 cup (6 ounces) flaked sweetened coconut
❤1 cup (2 sticks) unsalted butter, room temperature
❤1 cup sugar
❤2 tablespoons whole milk
❤1 teaspoon pure vanilla or rum extract
❤2 1/2 cups all-purpose flour
❤3 ounces red candied cherries, coarsely chopped
❤3 ounces green candied cherries, coarsely chopped
❤1/2 cup (4 ounces) coarsely chopped pecans

❤Special equipment: 2 large baking sheets; wax paper

Preparation

Arrange two approximately 12- by 12-inch square pieces of wax paper on a work surface and spread half the flaked coconut in the middle of each.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the milk and vanilla or rum extract and beat until fully incorporated. With the mixer on low, add the flour in 3 batches, followed by the red and green cherries and the pecans, and stir until just combined, about 2 minutes. Divide the dough in half and form each half into a 10-inch-long log, about 1 1/2 inches in diameter. Transfer each log to a sheet of wax paper and roll to coat them in the coconut. Once the logs are completely covered in coconut, roll the wax paper around each log, cover in plastic wrap, and chill for at least 1 hour and up to 24 hours.

Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375��F.

Slice each log crosswise into 1/4-inch-thick cookies and arrange on baking sheets, leaving about 1 inch between cookies. Bake, switching the baking sheets between the upper and lower racks about halfway through baking, until light golden brown, about 12 minutes. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

Posté par damson à 04:29 - Commentaires [0] - Permalien [#]