While humans seek enlightenment on the way to nirvana, these cats seen sleeping in the laps of Buddha statues seem to be seeking a warm place to chill out.
Crackerjack Cookies. Discover our recipe.
California Quartz Crystal – These Crystals were collected between 2020-2021 in an extension of the Snoozin Bear Pocket. Just recently these were underground still undiscovered. Here’s your chance to own some locally collected California Quartz Crystals fresh from the earth. Thanks again to everyone!!!! Miner Direct!!!! All Orders Come With A Label & BONUS!
This sweet and salty holiday treat is simple to make, but looks so elegant. Make this Trail Mix Chocolate Bark in under 15 minutes with just a few simple
The world lost a firecracker just a few days before Christmas. My Great Grandma Thelma passed away at 99 years old, but her spirit can’t be extinguished. Grandma was as comfortable with a gun and a dog as she was in a dress and pearls. As if to match her personality, her hair remained a … Read more...
These fluffy apple-spice cookies make a perfect treat for adults and kids alike. Savor this favorite fall ingredient with these delicious desserts.
feed your eyes
During the holiday season the thing I look forward to the most, besides spending time with family, is taking the time to do lots of baking from scratch. I find the process relaxing and the
Why are we laughing so hard at Dean Fleischer-Camp's Marcel the Shell With Shoes On video? Maybe it's because we need charming, unsardonic humor every
When exactly did the world realize that sea salt makes every dessert…
I've been in a funk lately and haven't been cooking or baking. I'm not really sure why. I haven't had much of an appetite either and I think that's probably why the lack of interest in being in the kitchen. Thank goodness for Mr. H and his ability to prepare a meal or we would have starved this past week. (Thanks babe!) Last week, I went to visit my friend, Maranda of Jolts and Jollies. We baked together while her son and Hayden "played" together. We pretended that we were getting the kids together for a playdate, but really is was so we could play in the kitchen with sugar and flour! We baked from the new cookbook, Back In The Day Bakery Cookbook from Cheryl and Griffith Day. If you haven't checked out this book yet, put it on your list because there was not one thing in there that I didn't want to make. It's a great cookbook- the pictures are bright and clear and the recipes themselves are not overly complicated. I chose to make Drunk Blondies that were cram packed with toasted coconut, chocolate chips and pecans but they were so perfectly balanced in flavor that not one ingredient stood out over the other. These blondies were so buttery and chewy and delicious. My absolute favorite part was the edges though- oh my goodness, they're good! There's also a healthy dose of Bourbon in these too, hence the name, Drunk Blondies, but the alcohol taste was subtle. If you're not a fan of baking with spirits, simply leave it out, but I thought it was a nice addition. Maranda chose to make Lemon Pie Bars that were perfectly tart and sweet and had a melt in your mouth crust. Both recipes were winners! Are you interested in winning a copy of Back In The Day Bakery Cookbook? Scroll down to the end of this post to see how! Drunk Blondies from Back In The Day Bakery Cookbook Printer Friendly Version 2 cups unbleached all-purpose flour 1 teaspoon baking powder 1/4 teaspoon fine sea salt 1 cup (2 sticks) unsalted butter, melted 2 cups packed light brown sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 2 Tablespoons bourbon 1/4 cup chopped pecans 1/2 cup sweetened flaked coconut, toasted 1/4 cup mini semisweet chocolate chips Position a rack in the middle of the oven and preheat oven to 350 degrees F. Grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. Put the butter and brown sugar in a large mixing bowl and stir with a spoon until smooth. Add the eggs, vanilla and bourbon, and mix until thoroughly combined. Stir in the flour mixture, followed by the pecans, coconut, and chocolate chips. Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 20-25 minutes, until the top is golden brown. Remove the pan from the oven and let cool completely on a wire rack. Cut the blondies into bars. The blondies will keep in an airtight container at room temperature for up to 3 days. TIP: The easiest way to toast coconut is in the oven. Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spread the coconut in a baking pan and bake for 5-8 minutes, tossing every couple of minutes with a heat-resistant spoon to ensure even browning. Keep a close eye on the coconut, because it can burn easily. For the recipe for Lemon Pie Bars and for a chance to win your very own copy of Back In The Day Bakery Cookbook please visit my friend Maranda at Jolts and Jollies. Tell her your most memorable back in the day baking memory and this book could be yours! While you're there, kick up your feet and stay awhile. Happy Baking!
Looking for a sweet little dessert that won’t make you feel guilty eating it? Well here it is! Coconut banana fritters are super-easy to make and don’t require much effort. They are very sweet nut contain not added sugar so you won’t have a sugar overload. All natural sweetness is the trick in making this...Read More »
Since I am professionally trained in savory foods, I am not amazing at desserts. So the desserts that I do […]
One woman's journey through raising her kids and herself, while exploring cooking, baking & photography.
We’re getting a lot of snow in Chicago this year. Today, we all woke up to a temperature of -16° F. Seriously folks, -16. I keep wondering to myself why people settled here. The weather is pretty terrible for most…
