It's a beautiful day for cooking

Today I really felt like making things. When I got home from work, I made this quick apple tart. The crust is my favorite no-roll tart dough, made with macadamia nuts. I tossed the thinly sliced apples with brown sugar, salt, and lemon juice, and then layered them onto the par-baked crust. Once it was done I dusted it with confectioner's sugar, and that was it! Simple and delicious!

I also wanted to make cookies for my new co-workers. While my tart was baking I whipped up some vanilla bean cookie dough, and baked these little beauties off right after I pulled out the tart. I love that these bake in only 8 minutes.
Click on the picture to get the recipe.
Dinner tonight was awesome! Salmon baked in foil packets with lemon, capers, and thyme along with some pan roasted brussels sprouts with almonds.
AND
Butternut Squash and Vanilla Risotto.
Doesn't that sound absurd?! I thought so too, but it was divine! To make it, simmer 4 cups of chicken (or vegetable) stock with a scraped vanilla bean (and the pod) and add chunks of Butternut Squash. Once it's soft, you remove the squash and set it aside. In another pot, cook 1 medium diced onion until translucent. Add 1 1/2 cups Arborio rice and brown. Slowly add the warm stock, discarding the vanilla pod, a cup and a half at a time, allowing it to absorb completely between additions. Once the liquid is all in, add 2 tbsp butter, stir in to melt. Add 1/2 parmigiana reggiano, salt to taste, and the squash. Fold in gently. Serve!