Saturday, December 25, 2010
This is another cookie I made with my cookie press. My older sister requested this flower shape. They came out pretty despite the fact that the cookie press was growling a little. The dough may have been too hard for it to handle. But at least I know for next time. Everyone enjoyed eating them and breaking them into tiny cookie bites. I can't believe its Christmas and I'm still making cookies!
Friday, December 24, 2010
Wow this really is cookie week. I guess with the Christmas spirit in the air mama wanted to make cookies. And when I say that I mean wanted me to make cookies. This is a cookie my mom used to eat as a kid. She called them Polvorones, but they are also known as Mexican wedding cookies. Out of all of the cookies I have made these were the easiest. Aside from rolling each cookie into a ball everything else was painless. And once they were baked I rolled them in powdered sugar to get them dressed for their photoshoot. I tried one and really enjoyed it. It was smooth and creamy inside with a sweet outer layer that contrasted nicely with the semi-sweet center. They were like little clouds melting in my mouth. No wonder they are served at weddings, they are beautiful and delicious. I will definitely keep this recipe in my baking arsenal. They are sure to be a crowd please and are easier than pie.
I guess its cookie week. This is another cookie for mama. It seems mama always has another recipe she wants to "try." But actually she wants me to just make them so she can enjoy. I don't mind making them. It helps me fill my blog with great recipes and gives me experience in all kinds of baking. I have a feeling this isn't the last recipe mama has printed out. I took a look on the fridge and saw a couple more cookie recipes hidden. Tisk tisk. This recipe was easy to get together. As most cookie recipes are they come together quickly once the prep is done. I have gotten pretty good at sifting the dry ingredients together and creaming the butter and sugar. This recipe of course had its own variations but nothing too complicated. The dough smelled like a fancy coffee drink and mama tasted it and said it was good. Once the dough was complete I had to roll two logs out of it and freeze for two hours. Yet again more waiting!!!! Once the dough was frozen I cut it into slices, topped the slices with chocolate sprinkles and baked. The finished cookie was good looking and mouth watery. They tasted the best right out of the oven, so soft and warm. That coffee drink smell translated into sweet coffee cookie. These cookies would be the perfect partner to a cup of coffee. I can already imagine mama enjoying them with a cup. I even had extra dough which I kept in the freezer for later. Mama did a great job picking this cookie.
Thursday, December 23, 2010
This is another cookie I made for my team. I served these along with the sugar cookies you saw previously and my famous chocolate chip. This recipe was one I saw while checking out the Food Network website. It was presented on the 12 days of cookies. I thought they looked interesting because they weren't just one cookie but two sandwiched together with chocolate hazelnut spread between them. Now if that doesn't sound delicious to you then you don't have a pulse. Hahaha. The recipe was a little more involved then the cookies I'm used to. I had to create a kind of flour out of the hazelnuts by grinding them up in the food processor. And did I mention I do not have a food processor. I had to use a food chopper and pure strength to get the powder I needed. After the chopping war was over the dough had to rest for 1 hour. I've noticed that the recipes that make me wait seem to be the hardest, mostly because I am impatient and can't wait to get the cookies in the oven and into my stomach. When the waiting was over and the cookies were baked and cooled I spread them with hazelnut spread and left them with the sugar cookies. I tried a couple bites of one and it was great. I loved the combination of the hazelnut and orange zest inside the cookie dough and the hazelnut spread. Yummy. Of course everyone at worked couldn't wait to get their hands on them. I was glad they turned out so great.
I wanted to make some cookies for my team at work. I am going to be leaving them soon and I wanted to do something nice. These are just some basic sugar cookies that I first made in a high school cooking class. They always turn out so soft and delicous. I used to make them all the time for Valentine's Day with pink frosting on them but this time I just made them plain. I thought the recipe was pretty simple but as I finished up and saw the dough I realized I forgot to use self rising flour. The recipe calls for baking powder and cream of tartar unless you use self rising flour. Since i forgot the dough came out a little dry and made cookies that were crunchy rather then soft. I was a little upset and was debating whether or not I should serve them. I kept having nightmares that people would break a tooth or throw them away so I tried to put a slice of bread in the container to soften them up. When I got to work they were a little softer and I gave them to my team. Needless to say cookies are cookies and they were loved by my co-workers. I guess I'm just hard on myself because I always find something wrong that others just overlook. I was glad everyone enjoyed them despite their crunchy texture. At that point it crossed my mind that maybe some people like crunchy cookies. Although when I was going thru my panic I could not seem to think of one cookie that was served crunchy. But my memory flooded back to me when I saw the cookies get devoured. Another crisis averted and another happy crowd.
Friday, December 17, 2010
Even with it being the eve of my birthday I am still making cakes. Not my birthday cake of course because that will be taken care of but a simple cake for my mom. She loves coconut and saw this recipe on TV. She wanted me to make it yesterday but I was too tired. So today I went into the kitchen and baked away. The recipe was fairly simple and even with the substitute foil pans I had to use it turned out good. The cake was tender to the touch, like lamb's fur and the frosting was sweet but not too sweet. It was complemented nicely by the flaked coconut around the sides if I do say so myself. I was actually glad I tried this frosting recipe because after my last failed attempt at buttercream I was a little hesitant. This recipe turned out more like the frosting I'm used to. It was thick and creamy but without the butter-like texture. Of course my mom loved the cake, but so did everyone else who happened to stop by and have a slice. It was a real hit. I think I've found yet another winner that can have a home in my bakery any day. Of course I will have to tweak it a bit, just to make it mine. : )
These are the first cookies I pressed out of my brand new cookie press. It was really exciting to see the design come out of the press. It took me a couple of attempts to get the hang of it, but after two mistakes I started getting flowers out one by one. My cookies looked similar to the ones on the box. I say similar because my cookies puffed up and were fatter than they should have been. This led to the design getting lost in the fluff, but oh well they tasted good. I even tried to decorate one with frosting to make the design pop. This was a failed attempt of course because the black frosting pout a damper on mood of the cookie. But black was all that I had. Despite everything my little sister was excited to eat them, although she had to run and left a real pile of them as you can see. I'm sure they will get eaten later tonight. They always do. Hehe
Thursday, December 16, 2010
This is the first thing I have made in my new cookie press. i have made churros before and the process is pretty easy but I usually have to use a plain plastic bag to pipe them into the oil. And every time I do this they end up being too fat and too doughy in the middle. This time I have the cookie press and I was so grateful I did. I got the perfect churro look and they were cooked thru evenly and crispy. I was delighted to see my churros looking like the ones from the restaurants. Thank you cookie press and thank you family.
I got this cookie press for my birthday from my family. I was so happy to see it when I unwrapped the paper. This tool will allow me to make professional looking cookies and it also works for frosting and decorating. It is the perfect all in one tool for any baker. I can't wait to get started.
Horary!!! This is a moment to remember. This is the first cheesecake I made for a client and was paid for. I am so proud that I told everyone I know. I was asked by a friend at work if I could make a cheesecake for her friend's birthday. I immediately said yes without even thinking about making any money. But my friend was interested in my delicious cheesecake and interested in paying me for it. I was so excited to do this. So excited that I wanted to take it to the next level. I wanted to make it look professional and perfect. My friend requested a plain cheesecake with a brownies crust. I used my good old faithful recipe and the brownie crust I made before. I even bought a cake carrier from the store. I made my own chocolate shards and decorated the top of the cake. This is my best work yet and I am so proud of it.
Here is the break from cheesecakes we have all been waiting for. Cookies always put a sunny view on things. These cookies have been something I wanted to make for some time. I refrained from doing so because they come from the dreaded Ina Garten. Yes the butter queen. And yes I did say she was cut from my blog and baking life, but I think everyone deserves a second chance. This recipe was more time consuming then I thought with all the chilling, dough making, forming, and rolling but in the end I was please. The cream cheese dough made a moist cookie that stayed fresh for days after they were baked. To be honest I found a small batch a week later and they were still as moist as the day I made them. I would definitely make these cookies again. I think Ina has redeemed herself. Just as long as we never talk about sticky buns again.
Ok guys. I know, I know. Its another cheesecake. But hey, people love them and I can't seem to resist making them. This was yet another recipe from my new cookbook. Which I feel the need to say at this time has a section devoted to cheesecakes. This is why I continue to get enticed into making them. This one caught my attention because instead of a regular graham cracker crust it has a brownie crust. And not just crushed up brownies, but an actually thick, fudgey brownie layer. Its such a great idea that I'm jealous that I didn't think of it. Not to brag, but hey this is my blog, the recipe came out wonderfully. It was everything the other cheesecakes were and more. The brownie stayed moist and fudgey and added so much decadence to the dessert. I loved it and so did my friends and family. Who continue to "motivate" me to make desserts. I'm still not sure whose benefit they are working for but hey everyone wins with cheesecake!
Yes. I know I said I was cheesecaked out from my last cheesecake fiasco. But in all fairness I made this cheesecake before the Thanksgiving cheesecake demand. This was made for a different potluck at work and is another recipe from my new favorite cookbook. I know what your thinking...bookfair, potlucks, when do you actually work. I know we do have many events but I always see it as a chance to practice my skills and test them out on unexpecting eaters. Haha. This was another success. Maybe with no help from me. I mean the words chocolate and cheesecake just seem to lure people in. It was of course demolished by the monsters at work, but then again what wont those people eat. But I have had several requests for this exact cheesecake so I take that as a personal compliment. And please ignore the slice removed in the picture a hungry co-worker couldn't help themselves. Note to self: take the picture before you get to work next time. Lol. Alas, another cheesecake down and another happy group of people.
I bet you never thought you would hear the word pirates on this blog. And I never thought I would be making a pirate cookie. But my sister wanted these special for her birthday and so I delivered them. I guess I should mention this was another recipe from the new cookbook I have. My sister was looking thru the book, saw the pirate cookies and wanted them. She was so excited when they turned out as good as they did. Of course they were not too nice looking to eat. And when we did eat them we were pleasantly satisfied. So soft and moist. And the decorating gave me some more practice in that area. I just followed the pictures as best as I could. Surprisingly I did not need any fancy gadgets or piping bags. Everything I needed could be found in the baking section at any local grocery store. This was another success and I was happy to make my sister happy.
OMG! This recipe is genius. Its delectable and such a crowd pleaser. With that said I will never make it again. Ha. Funny contradiction there huh? Well let me start by saying I got a new cook book. A cookbook devoted to baked goods. The book actually called to me while I was wandering thru a bookfair at my job. I heard the sprinkling sound of dusting sugar and turned to my left. There sat a super thick book with the best looking cakes, brownies, cookies, and cupcakes I'd ever seen. Now I love all cook books, but a word to the wise any cook book with delicious pictures in it can suck me in any day. Aside from the enticing pictures the recipes looked easy and it was perfect for me. A huge book filled with all the things I love to make. Anyone who knows me would say that has Adrienne written all over it. I went thru it about 10 times in my cube and decided I would make all of the recipes I could. Now back to the cheesecake. It was the first recipe I attempted from the book. I love cheesecake and even think about substituting it for my wedding cake sometimes, but then I remember all the cake tastings I've been to and change my mind quickly. Anyways, this cheesecake was the best I have ever had. It was moist and delicious and melt in your mouth goodness. The apples and pecans on top made it the perfect festive treat.Almost like a cinnamon sticky bun cheesecake. And now we get to the part about me never wanting to make it again. I wasn't the only one who thought this cheesecake was great. I shared with my co-workers and friends and was requested to make it again and again. I made it for a friend's Thanksgiving dessert and for a potluck at work. I even was sucked into adding it to my mother's Thanksgiving spread. I was cheesecaked out after all of that. And with all the chopping and prepping it will be a while before I make this recipe again. The good news is I have a great cheesecake recipe that I can convert into any type I like. Stuart Little was right there is always a silver lining.
Now I did make a pie for my dad's birthday but what would a birthday be without a cake. This cake was originally my mom's recipe. She makes a great yellow pudding cake that everyone loves. I simply put my creative touches on it with the decorating. This is my first attempt at decorating a cake. Yeah its pretty amateur but I'm proud.
This pie was created for my little sitter. She said she wanted a banana pudding but in pie form with chocolate pudding. And so my brain went to work. It may be simple but I am very proud of it. This is my first creation from scratch. No recipe, no direction. Just me and my own thoughts. And it turned out great. So great that my dad asked for it for his birthday dinner. Needless to say it was devoured by the family. This project gave me faith that I can create things people want to eat. Whew. What a relief.
Sunday, October 17, 2010
This recipe came to me when I was searching the internet one day. I always stop to look at cool posts about food and this was one of my findings. The recipe made a rather large batch so I managed to make a full round pan and a small square pan. Two flans for the price of one. I freaked a little when the flan came out and I saw cracks on the bottom of the pan. I thought the pans were cracked so I got angry and didn't want to enjoy the flan at first. My mom soaked the pans in water overnight to discover it was just the caramel cracked on the bottom. After that I was able to enjoy the flan. The process was so simple I made the recipe the very next day for a Hispanic Heritage Tasting at work. Everyone loved it. And of course my mom enjoyed it everyday until it was gone. I hope I'm not stuffing my family with too many sweets. HeHe.
These are the good old dependable cookies I have been making for quite a while. They always turnout just as I want them too. Unfortunately no one really got to taste them because they are my boyfriends favorite and he gobbled them all up like The Cookie Monster. At least one person got to enjoy them
So I was on Facebook and I saw this recipe on the delectable Curtis Stone's page. He is such a handsome Aussie Chef. I had been wanting to make peanut butter cookies and these included chocolate so how could you go wrong. It was a simple cookie recipe and I made them very fast. The cookies came out soft and chewy just like I like them. My family and friend devoured them. Aside from the ones my mom gave to the new neighbor. They were so good I made them a second time and took some to work for a friend of mine who loves peanut butter cookies. He of course loved them as well. They were so good that when I left some on a friend's desk who missed work that day he returned to find one missing. My friend's just couldn't resist. Hehe. This was a sure fire hit. Thank you Curtis. At least I can still put my trust in someone.(NOT INA)
Warning! Don't Attempt This Recipie Unless You Want To Send Someone To A Butter Death In A Buttery Grave
This will be the first blog that doesn't include the recipe name in the title. But I didn't want to fool you with a great picture and the inviting title of Sticky Buns and make you think this was a good recipe. It was awful. And I think I actually lost a year of life with every bite I took. But here comes the story. So I saw this recipe on Barefoot Contessa. Yes. Ina again! I trusted her to play a part in my culinary exploration yet again only to be disappointed. I think it may have had something to do with the fact that I got a successful savory recipe from her recently. A recipe that turned out so good I completely forgot about the 10 sticks of butter buttercream she tricked me into frosting my chocolate cake with. Well I didn't completely forget but it was enough to get me to attempt another one of her recipes. But after this disaster Ina will have to come to my home and beg and plea to me in person to ever grace this blog again. Surprising the recipe looked very good on her show, which is why I wanted to try it in the first place. I mean Sticky Buns, how can you go wrong. But trust me. Please don't let the picture fool you. I almost didn't want to include the picture but after much thought I realized the picture followed by this story will be the perfect way to express the trickery of Ina Garten. The luscious sticky buns sitting on the wax paper tray just calling your name mixed with the painful story of butter overload. The plan almost wrote itself. But back to the story. I want to make it very clear that I followed the recipe. To the exact measurements. I am very anal and precise when it comes to recipes so I can assure you this was no error of mine. Nope. It was all Ina, or shall I call her Barefoot Contessa to lesson the slander of her real name. I creamed the butter and sugar, placed 1 of the 12 tablespoons the recipe called for in to each cupcake mold. I melted even more butter and brushed it onto the already butter puff pastry and added sugar, cinnamon and rolled up my dough. Everything I did was just like I saw it on the TV show. Now I saw how much butter was in each cupcake mold and I thought it was a lot and I know that puff pastry is 50% butter but I trusted Ina. Foolish me. When my sticky buns came out of the oven they smelled delicious. My house filled with the scent of cinnamon and sugar which is never a bad thing. That scent was only a facade because when I un-molded my buns they were not that puffy. They looked very sticky which was to be expected but they also looked greasy. One bite and I was in butter shock omega. I could not taste anything but butter. Not the cinnamon, not the sugar, not anything but butter. My mother tried to be nice and eat one but I saw the life slowly slip out of her as she took each bite. My dad, the baker, said they were not that bad but I know it was his attempt to make me feel better. It would be as if Picasso told you your finger painting my kindergarten was "not that bad." After all was done I stabbed a knife into one sticky bun and called them dead. I had to kill then before they could kill me. Ina-This recipe nearly killed me. Readers-Do Not Attempt
Sunday, October 3, 2010
Another great recipe from Barefoot Contessa!!! This is one she has made a couple times on her show. It is always a crowd pleaser. The method was so easy I would consider making it again but tweaking some of the ingredients. The crucial point was the flip over. I had to flip the cake pan over onto a plate in order to make the pretty apple design I created end up on top of the cake. I was nervous it wouldn't turnout and I think I chanted something along the lines of "Ina's is going to hear from me if this doesn't turn out." Lucky for her and my hungry family it did. With the sound of a plop the cake was free from its chamber and ready to eat. With some homemade whipped cream and powdered sugar! It was really delicious, so good in fact my sister's boyfriend stopped by and had two slices before leaving. But not without saying "I can taste the egg" and making me self conscious about me cake. But what does he know it was good and he had two slices so he must have liked it. Overall the dessert came out beautiful and delectable. I would definitely consider making this for a party. No wonder Ina always does! Hehe
This is the simple chocolate cake I wanted to make from the beginning. Of course the recipe came from Barefoot Contessa. Her famous chocolate cake. I actually enjoyed making the cake until it came to the frosting or should I say buttercream. It had the consistency of butter in your mouth. Maybe that is why people don't typically like it. But as with the other chocolate cake it got better once it was refrigerated. This cake lasted a little longer in the house but was soon eaten up.
This is an old recipe my mom had on the fridge forever. I wanted to make just a plain chocolate cake but mama wanted this one. This recipe was really involved but it came out great. I did used raspberry jelly instead of currant jam however to accommodate my family's taste buds. The frosting was supposed to chill over night but I didn't realize that until it was too late. It set up but was a little watery so I chilled the cake overnight. This really helped out the cake's frosting so the next day the cake was better. My family and friends love it. This was an overall good experience in the kitchen.
Sunday, September 19, 2010
So I know you read the bread pudding needed a chocolate drizzle and seeing how the bread pudding was a disaster I decided to take the ingredients needed for the drizzle and make truffles. These were easy to make but also time consuming. I had to wait for the chocolate to harden over night. But when I returned I had the most luscious chocolate ever. I made balls and rolled them in cocoa powder. After resting in the freezer for some time we enjoyed them. So great. And only four ingredients. Semi-sweet chocolate chips, butter, cream, and cocoa powder. Plus any additional ingredients you may want to roll then in. I just used cocoa, but powdered sugar and coconut would have worked well. But I don't plan on using coconut for a while. Sayonara for now!
I planned for this weekend to be a baking spree. I wanted to make two special recipes I saw on TV. The crisp you saw in the last post and this was supposed to be my second dish. I saw this bread pudding on Paula Deen. I love her country cooking and excessive use of butter. However sometimes the dishes are even too rich for me. This dish was featured on an episode where her and her son Jamie went all out with some incredible desserts. I am not a huge fan of bread pudding, there is something about the texture I can't really get down with. But this was coconut and cream and had chocolate drizzle.Plus I knew my family would like it so I forged on. The recipe was very easy to follow and the ingredients were common enough. Just like a good old southern recipe. The worst part was the waiting. An hour to soak, an hour and 15 minutes to cook, and then 15 more minutes. All coupled with foil on, foil off and poke holes to vent the steam. But I followed every strict rule, even using a water bath, which I have never done before. I was so excited when each step drew me closer to the finish line. Now listen carefully because it may be hard to believe the first time you read this. You may not understand why my dish looks the way it does after reading the beginning part of this story. But if you don't get it the first time, or if you are in shock from what you've read please feel free to back up and re-read. Now remember I said this was coconut bread pudding. And we all know coconut is white, as is bread. And that wouldn't make an ascetically pleasing dish. So being the great cook that Paula's is she requested popping the pudding under the broiler for 1-2 minutes to allow the top to brown. I remember thinking this was genius. After seeing my bland blah pudding come out after its 1 and 30 minute journey I felt that I owed it to the pudding to follow the recipe and give it a tan. So I put on the broiler, took the pudding out of the water bath and popped it in. Meanwhile I was talking with my friend on the phone who was glad to hear about my baking extravaganza and was wishing me well. Now here is the part where I give you all advice. NEVER EVER WALK AWAY FROM A BROILER!!! NEVER!! and NEVER EVER TALK TO A FRIEND ON THE PHONE IF YOU DECIDE TO WALK AWAY!!! I walked into the kitchen to check it but was too late. Smoke was billowing out of the oven and when I opened the door I saw all of my hard work go down the drain. All of the waiting and planning was for nothing. Following the recipe couldn't help me now. Paula didn't include instructions for what to do when you burn your pudding. Because that would never happen to Paula. In a matter of 1 min and a couple seconds my pudding was burnt to a crisp. Even crisper than tanned girls at the beach. I remember yelling to my friend "I have to call you back" and slipping the oven mitts on so fast I could have gotten rug burn. I got the pudding out and nearly dropped it on the ground trying to find its resting place. I called my friend back and said "Booby Flay would never burn anything." I was disappointed. I remember her saying something about all good cooks make mistakes. But I was still upset. I worked so hard. For crispy burnt bread! Now your probably wondering why this picture doesn't look burned to you. Well that's because in a fit of rage and an attempt to disguise my mistake I pulled off all of the burned pieces. I left it on the stove and pulled myself together enough to figure out what to do. I would cool it, refrigerate it and serve it tomorrow. Surprisingly it wasn't too bad. Just ugly. I will try this one again. But maybe not coconut. I think chocolate bread pudding sounds more up my alley. Whew!
So I was again watching the Barefoot Contessa and got sucked in to one of her decadent recipes. Now I have made crisps and crumbles before but they have always turned out too sweet and I have thrown them away. But for some reason I can't seem to remember the overly sweet crisps I have made when I see a piping hot gorgeous dessert pop out of the ovens on TV. So I ventured out to make a crisp again. This recipe seemed so easy when I saw it on TV. But then again everything seems easy in The Hamptons for Ina and her friends. To be honest the most difficult part was peeling the peaches. I used the boiling water trick but my peaches didn't peel too easily. I am glad I used the less ripe peaches however. They really stood up to the long cooking time. After everything was assembled and an hour of baking went by I had this lovely bubbling dish to show off. My family, happy to be receiving treats, devoured almost the entire thing in one day. And I am proud to say, as I am eating some of the leftovers right now, it was a success. Not to sweet, crunchy, and delicious. Just as beautiful as the one Ina had at her potluck. Thank you again Barefoot Contessa for another home run!
This cake was made using a pineapple mold. Which just happened to be downstairs in my friend's house. Many of the cakes actually stuck to the intricate pineapple pan but we managed to salvage two good chocolate ones to decorate. After they were out we just used our creative talents and went to town. I'd say they came out pretty good.
These cupcakes were a gift for my friend's son. His 4th birthday party was this weekend and he loves Spongebob. We wanted to make all chocolate cupcakes but to be fair to everyone at the party we added some white ones too. The process was pretty easy because I make chocolate cakes all the time. The icing was a little tricky to apply. My friend wanted the cupcakes to be special so we used a icing tool to get the perfect look. Then we added sprinkles and a topper.They looked so professional when we were finished. You would swear they were store bought. We also attempted a pineapple which offered a pretty cool vessel for the Spongebob candle. I had so much fun in a new kitchen cooking with a friend. Surprisingly it wasn't as stressful as I thought it would be making cupcakes for an event. I would do it anytime! Check out the pictures above to see the other cakes. So much fun.
Tuesday, August 24, 2010
So I was resting after a long day of booking loans when I came across this recipe on Barefoot Contessa. I love that Ina Garten!!! And nothing takes the edge off a long day like watching the Food Network. Now I know these are cookies, and I have made cookies before and am very good at the drop dough method. But I was caught off guard by the delicious looking chocolaty delights. I was tired and wanted to relax after almost losing my mind in booking Hades. So I rushed to the store to get the ingredients. While at the store I was so delighted to find the dark cocoa powder that I started to do a salsa jig to the Spanish music at the Bottom Dollar. I was immediately halted when I felt the eyes of a creepo spying on my dancing. I guess he wasn't offended since he stopped to spy. After rushing to the cash register to avoid seeing the creepo again I was out. Ready to bake. The recipe was easy. I have creamed and sifted one hundred times and yet the motions were so peaceful I lost myself in the chocolate world. The smell of cocoa powder, and creaming butter and sugar took over me. That is until the flour and cocoa powder jumped up out of the bowl and onto my shirt. The finished batter was thick and rich, just like I expected. After the 15 min baking time I was more than happy that my creations came out exactly as I saw just a few hours ago on TV. I felt as if I watched a celebrity come to life before my eyes. I loved this recipe and so did my family. Who by the way reminded me of the fox, pig, and other animals in The Little Red Hen who refused to help get the ingredients but were ready to eat once the work was done. Alas I love to bake and this experience was effortless. What a lovely day for some chocolate cookies! P.S-Next time I will omit the white chocolate chips. Although they do give the cookie a visually stunning appeal they added too much sweetness. Until next time...: o D
Sunday, August 15, 2010
These oatmeal cookies were the brain child of my mom. She wanted me to make them for her to subdue her craving. She provided the ingredients and the recipe and I provided the baking skills. With the help of my retired baker father I got the temperature and cooking times just right. They didn't turn out too bad. Not to toot my own horn. He He He. I love baking. Especially when its for others who supply the ingredients. Another task down. P.S in case your still waiting for that list of thing I'm going to bake I'm still working on it. Patience please.It will come soon.
Friday, August 13, 2010
This is an original creation. No recipe, just imagination and flavor to guide me. They turned out so good my mom ate 3 in one sitting. This is definitely going on the recipe list for my bakery. My Bakery. I am so happy to be able to say it again. My dreams are within reach.