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Insanely Delicious Turtle Cookies. 38K+There.

Insanely Delicious Turtle Cookies

Are. No. Words. Nope. Absolutely no words to describe how insanely delicious these cookies are. Honestly, THE best cookies I've ever had. Soft, chocolate-y, pecan-y cookie filled with smooth-&-creamy caramel. 'Nuff said. I think I'll just let the pictures pretty much speak for themselves. And these insanely delicious beauties are actually pretty easy to make.

Whip up a chocolate dough. Dip each ball in egg whites, ... ... and pecans, ... ... squish an indentation in the middle, and then bake. Melt some caramel candies and cream together, ... ... and put a dollop of caramel in each cookie's indentation. Yum. You could stop there. Melt some semi-sweet chocolate with a tiny bit of shortening. Then gently massage the baggie until the chocolate is melted and ready for drizzling. Snip a very tiny hole in the corner of the zip-top baggie and drizzle away. Mmmmmmm. Make these. 374K+Turtle CookiesSource: Adapted from America's Test Kitchen, as shared by Pixelated CrumbIngredients Cookie: 2 T. milk. Apricot-Blueberry Crisp. I find lately that I cannot walk by a farmers’ market stall without stopping to pick up a few juicy and sweet apricots.

Apricot-Blueberry Crisp

They have been available for several weeks now, and I have yet another wonderful and classic way to enjoy them. The basic idea for my recipe comes from an old Cooking Light magazine recipe for Blueberry Crisp a la Mode that I’ve had for years–it may be from the July/August 2000 issue, but I’m not positive. I changed it around a bit to include apricots and a little boost in flavor from a shot of peach schnapps, although you could omit it if you prefer.

We also like our desserts less sweet than are often presented in many recipes, so I cut down on the sugar. I find that if the fruit is really ripe, you can easily use less, to taste. I am a fan of crisps of all types, because I love the texture and the crunch provided by the crisp topping, and I am less of a fan of other dough-based toppings that you would find in a cobbler, a buckle, a slump or a grunt. Ingredients: Under The Table and Dreaming: DIY Faux Curled Rosewood Wreath {Made From Rolled Recycled Book Pages} I have seen various versions of Faux Rosewood Wreaths in just about every store and catalog for the upcoming season; most with a price tag running upwards of $40 or more.

Under The Table and Dreaming: DIY Faux Curled Rosewood Wreath {Made From Rolled Recycled Book Pages}

Some are crafted of paper and other of real wood shavings. Last year I made a few rolled flower gift toppers from recycled book pages and they remind me so much of the curled wood roses I thought they would make a good substitute. {with a much lower price tag} Materials Needed:Foam Wreath FormRecycled Book PagesLots of Hot GlueRibbon to Hang The full step by step tutorial I posted last year can be found {here}.Basically you layer three book pages together and draw a spiral circle.

Starting with the outside of the spiral, roll the paper inward to create the flower shape. Give the wreath form a light coat of white {or light color} spray paint to help camouflage any see-through spaces. It seriously takes quite a few roses to fill the entire wreath, however I think the finished project has such a unique look. {Simply Lovely}