Hello 2013! Let’s Eat.

2013 is officially here! To start the year off on the right foot, I needed a good meal and a sweet treat. First, the savory. Lasagna. Enormous noodles started the layered deliciousness. Then a creamy tofu ricotta with huge parsley kick. Then grilled eggplant. Repeat.

Next, while the lasagna bakes, something to smear on bread. I made a Northern bean horseradish artichoke hummus and doused it with Udo’s oil. Absolutely delicious!

Dinner is served! With more bread.

And now I have lunch for the rest of the work week. Ugh, back to work.

And now, these cookies that I have been meaning to make for quite some time. I was having a hard time finding vegan nonpareils. In fact, I am not sure that they exist. Even India Tree‘s has confectioners glaze. But I found these vegan rainbow sprinkles… so now I had no excuse!

The cookie dough was so good. I ate a lot of it.

It’s an involved recipe, requiring lots of kitchen goodies and wait time.

But then, adorable cookies–and lots of them. I actually froze half the dough and still had plenty of cookies to pair up.

My strawberry cream filling was over-whipped and seized up a little. No big deal.

Pretty butterfly cookies that I now get to eat.

Happy 2013!