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11:11 am
February 22, 2010
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I have a terrible memory…but I've never forgot a cookie!
11:24 am
October 28, 2011
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Ruthmarie: I'm so good at subtext and double entendre, eh? I actually have a health-o-meter in my bathroom and really? When I wrote that I had no idea. In fact, the health-o-meter is exactly where I discover all those cookies I'd forgotten I'd hidden…IN MY MOUTH.
And I think I'm going to bake more bread today as well (gotta stay OT here…)
11:36 am
March 1, 2012
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Murphala, I managed to hide my chocolate covered butter brickle in plain sight! I packaged the pieces up in small freezer baggies and froze all but one bag. Once frozen, they are too hard for me to sneak a piece and eat it. I have to go the whole 9 yards and thaw it, etc. So it slows me down, and makes me think if I want another 50 tons on my hips if I eat this bag of treats right now. The recipe is so easy. I hope y'all enjoy!
Chocolate Covered Butter Brickle
2/3 cup crushed nuts divided into 2 parts
1 cup brown sugar
1 cup butter
1 tsp vanilla extract
12 oz bag chocolate chips. Semi sweet or milk chocolate is fine
Prepare pan: line a jelly roll pan with foil or parchment paper. Then butter or spray with cooking spray. Sprinkle with 1/3 cup of crushed nuts.
Place brown sugar, butter and vanilla in heavy saucepan. Cook on medium to medium high heat, stirring constantly until candy thermometer reads 300 degrees.
Remove sugar mixture from heat and pour it evenly over prepared pan with crushed nuts. spread the mixture if necessary to get a more even flow. Sprinkle the chocolate chips over the hot candy. Wait a few moments for the chocolate to melt, and then spread the chocolate evenly over the candy with a buttered spatula. Sprinkle remaining nuts over the top of the melted chocolate. Allow to cool completely (refrigerate if possible to speed the process), then break into smallish pieces. Store in a covered container in a cool location.
7:38 pm
December 28, 2008
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No baking today, but I baked lasagna yesterday. Does that count??
(Still using up the 5# ground beef that had to be fried up or lose it from the great thaw here!)
9:31 pm
October 17, 2010
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Oh my, that butter brickle candy sounds delicious! I'm going to put it in with my holiday candy recipes and make it this winter. (Or maybe before!)
6:50 am
January 1, 2010
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Hi ! I'm not baking today, but I was on the Pittsburgh Post Gazette food column this morning and saw a article about a local cookie contest that was just held and the winners and the recipes. The 5 top winners will be featured On Oct 13 on WQED special on cookies. If you go to facebook-John Heinz history center and click on pictures on top of the page . All of the recipes are on there too! We are known in the Pittsburgh area for our cookie tables at out weddings! Haven't posted for awhile on here ,but I've been reading all of your great recipes!
8:42 am
June 1, 2010
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Alanna, good to hear from you. Cookies help everything, treat yourself to a winner!
8:49 am
October 28, 2011
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Alanna, just went to that cookie selection…the Grandma's Butterscotch Sugar cookies are on my immediate to-do list! Thanks for the reference! And the s'mores cookies don't look too shabby either, but those and the samoas seem a little fussy for my mood today. Butterscotch it is! If I can find chips…
8:55 am
April 1, 2009
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A bit cooloer today in our area, so today I will be baking a pineapple upside down cake and raisin and walnut cookies.
10:12 am
June 12, 2012
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Yesterday I realized that I needed to use up a box of expiring Sheriff's lemon pie filling. The only problem is that none of us care for the pie crusts, or even tart crusts!
I decided that I would do something different and make a batch of sugar cookies with dollops of lemon filling in the middle; they turned out very yummy & I will definitely be making them again.
Even more fun was the fact that they looked like fried eggs!
I have decided to call them Lemon-drop Sugar cookies.
3:18 pm
March 1, 2012
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Baking Brown Sugar and Oatmeal Rolls for this weekend. I have guests coming, and I don't want to spend all my time in the kitchen, so I bake these yeast rolls half way, and freeze them. Then I thaw enough for the meal, and then finish baking them just in time for dinner. Still get the great smell of baking bread without all the prep work and clean up.
10:10 am
April 1, 2009
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Baking a cherry pie and shortcakes to go with the fresh strawberries I picked up yesterday, and possibly a batch of brownies, got to have dark chocolate browines to get me through. 
9:21 am
March 1, 2012
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Baking some chocolate chocolate chip cookies for this weekend. Will freeze them so my cookie monster hubster doesn't eat all of them before our weekend guests get here.
4:18 pm
April 1, 2009
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I baked a deep dish peach pie for desert this evening.
2:27 pm
March 1, 2012
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Just tucked a pan of brownies in the oven. Looking forward to death by chocolate sundae's for dessert tonight.
12:01 pm
April 1, 2009
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I am in a baking mood today, I did sandwich buns this morning and was hungry for some sweet rolls so I am making a recipe that I found at FlourWaterYeast&Salt a blog written by Murphala, also a CITR member, they are called Orange Zest Rolls with Orange Cream Cheese Icing.
I have made them a couple of times, and they are out of this world, the aroma in the house is almost as good as the taste.
12:57 pm
June 12, 2012
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Ok, I officially need some help!
I have attempted 3 log roll cakes thus far, and every time they are cracking. The latest one using the method of sprinkling icing sugar and rolling in a tea towel has earned itself the worst one yet, but the other two rolled into the parchment paper from the baking pan were almost as bad (the tea towel rolled cake pretty much collapsed on itself after being re-rolled from the icing).
Is anyone successful with these, and can you share some tips & tricks?
Each time I roll them straight away with no more than a cooling time of 5 minutes (or less), and have tried cooling on a wire rack, or even cooling in the fridge before unrolling & icing. They have been fridge temp cool when unrolled (parchment paper – cracked), room temp cooled (parchment paper – cracked), and room temp cooled (tea towel, icing sugar – cracked & collapsed).
Any help is appreciated!
12:11 pm
October 15, 2011
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Joell, that orange roll recipe does look good--I'll have to save it for a special occasion (like maybe when I'm not dieting!)
Squeegee's Mom, how did your husband do on his long bike ride?
Baking some snacks today for my honey to take on his 400k bike ride this Saturday; there won't be many stops, so he'll need more than usual. I'm making cheddar crackers, Toffee Chocolate Chip Cookies, and a new recipe for Parmesan Chive Crackers--lots of carbs there to keep him going! (I'm too lazy to post links, but let me know if you want them, and I'll get off my lazy butt.)
1:34 pm
April 1, 2009
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Hi STH--yes, we want them when you have time.
The (Murphala's) orange rolls are fabulous, I share with one of my neighbors or I would consume way to many as well. The aroma usally last longer than the rolls do.
Just baking a couple loaves of bread today, the temps are going back up for a few days so I dont want to use the ovens.
3:41 pm
October 15, 2011
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Oh, I have time, I'm just lazy. 
Here ya go:
Parmesan Chive Crackers: http://homecookinginmontana.blogspot.com/2011/06/chickpea-flour-crackers-with.html
Cheddar Crackers: http://homecookinginmontana.blogspot.com/2010/02/cheddar-crackersreminiscent-of-goldfish.html
Toasted Coconut, Toffee, and Chocolate Chip Cookies: http://www.twopeasandtheirpod.com/toasted-coconut-toffee-chocolate-chip-cookies/
(FYI, I made all three with whole wheat flour for extra nutrition and they came out just fine. I use extra-sharp cheddar in the cheddar crackers, but you can use whatever you have. I only use 1/2 c. of Heath chips and 1/2 c. dark chocolate chips in the cookies and that seems like enough to me, but to each her own.)
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