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I'd been working in the ki tchen most of the morning, then passing in and out of the kitchen periodically throughout the afternoon. I can't be sure exactly when it happened . . . all I know is that it must have occurred with lightning speed. "It" being the creation of a sizable hole in my kitchen window screen.
I’m a big fan of snickerdoodle cookies. And granola bars. And I’ll never say no to granola bars that taste like cookies. I decided to combine two favorites into one as I was leaving Aruba, figuring they’d make nice snacks for the twenty two hour journey back to California. And boy, did these extra chewy, no-bake granola bars ever hit the spot. They really do taste like snickerdoodles in all their cinnamon-and-sugar scented glory and the best part is that they come together in five minutes and are easily kept both vegan and gluten-free.
Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava. I remember first discovering baklava and its gorgeous sweetness.
Thought I'd share the page from the calendar my dear FL cousin Vanessa sent me a while back - it's sooo cute! I love what it says... It's time to..... THINK CHOCOLATE! I've been anxiously saving this recipe to share in February! This would be great to serve for a Valentine's Day dinner.
Ok people. This post is coming to you in less time than it took to actually make this stuff. Which was at most 10 minutes. Want an easy and amazing treat this weekend? Or right now?
A couple months ago, someone requested that I try my hand at caramel brownies. Amazingly, this person was not my husband, but he endorsed this idea so wholeheartedly that I suspect he might have paid this person off. Then again, in most people’s minds, who doesn’t want to make caramel brownies?
If you love fudge, and you love oatmeal chocolate chip cookies. You just found their love child. One of my all-time favorite cookies is oatmeal chocolate chip. However, sometimes I want more to sink my teeth into. Made in a 13x9 pan so it's over an inch tall, this is perfection.
We live in a big-but-not-huge town. We have a P.F. Chang's and a Pottery Barn and two malls and two full-price movie theaters. But we don't have a Williams-Sonoma. Instead, we have a few delightful, locally-owned kitchen stores. One of them holds a monthly baking contest, and these Carmelitas were supposed to be my ticket to local baking contest greatness.
we have been making some big changes around here in the way we eat, and i thought some of you might find interest in it, so i’m gonna tell you a little bit about it today! and if you are not interested, that’s okay! but there’s still a recipe at the bottom of the post that you won’t want to miss. i’ve been interested in our food choices for a few years now. it really started with our decision a few years ago to use freshly ground whole wheat flour to bake bread products. that was a good change, and has become a very normal part of our routine. (see here for why and how and see here for recipes made with whole wheat flour)
No-Bake Peanut Butter Rice Krispies Cookies original recipe: http://www.marthastewart.com/343255/no-bake-peanut-butter-rice-krispies-cook Ingredients:
Since it's a new year today's post is about being grateful for the things we have in life. I took the little tyke in t o JCPenny's Photo Studio to get some pictures the other day. Now I'm expecting this to be a breeze.
Once a year, whether I like it or not, I watch a few dozen laps of the Daytona 500. The mister makes sure of it. If you've never seen a 500 mile race, this is how it goes: Driver gets in car, pushes gas pedal, turns left over and over and over, and either wrecks or crosses finish line. This year the Daytona, cancelled due to rain, was moved from Sunday to Monday, all fine and good except that by 8:00 P.M.
Does it surprise you that I neurotically plan out what I'm going to bake each week... sometimes months in advance? I'm guessing not. This week I was supposed to be making dessert pizza.
Snickerdoodle Fiends My children have long been Snickerdoodle fiends. My oldest son, when he learned about cinnamon as a pre-schooler, believed it had the power to make anything from peanut butter sandwiches to fried fish taste extraordinarily delicious.
German chocolate cake is one of my childhood loves. My mother used to make it from a cake mix with store-bought frosting. And that was just fine with me. Having an anti-coconut husband has limited my baking with coconuts over the last several years. In the spirit of “absence makes the heart grow fonder,” I think I enjoy all that German chocolate-y goodness even more because I don’t have it very often. In this case, those nostalgic flavors are baked into pecan pie bars.