Tag Archives: baking

Bing Cherry & Walnut Scones

{good morning & happy sunday to you!}

Before I embark on the culinary adventure du jour (Eat, Pray, Love at the theater), I had to fit in a morning batch of scones. Scones have been everywhere lately: my friend Maggie recently introduced me to Chocollage’s melt-in-your-mouth nibble (after which I’ve been lusting ever since), coffee shops everywhere from here to New York dried my mouth out with ancient scones on Tuesday, and The Painted Lady fed me a plain (cream?) scone that paired almost too well with their gooey lemon curd yesterday. So I decided to whip up a batch of my own little breads this morning:

They only take 15 minutes to bake and are so much better fresh out of the oven than even Chocollage’s scones (yeah, I said it). See this blog post at Savory Sweet Life for the recipe I followed. My only alteration: I added about 1/2 cup each of chopped walnuts and halved bing cherries. I give them an A+ for their lightness, moistness, and yumminess. And I plan to sneak a few into the theater … Happy Sunday!

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Devilishy-Delish Choco Chip Gems

{Yo-Hi choco chip cookies}

Mom has the best *secret* recipe for chocolate chip cookies. It’s from her Yo-Hi Devils high school cookbook (yeah I know: high school cookbook?), and I have been wooing boys and pleasing co-workers with this recipe since I was old enough to follow these super-easy instructions:

*Preheat oven to 350 F*
{1} Cream together 1 c. Crisco, 3/4 c. sugar, & 3/4 c. brown sugar.
{2} Add 2 eggs & 1 tsp. vanilla. Stir until well combined.
{3} Add
2 c. flour, 1 tsp. salt, & 1 tsp. baking soda. Stir.
{4} Stir in
1.5 c. chocolate chips.
{5} Spoon onto baking sheet. Bake 10-15 minutes.
{6} Eat warm and/or cool.

NB: When I was little, I stirred ingredients with a wooden spoon, spooned dough with silver teaspoons onto a bare cookie sheet, cooled cookies on tinfoil spread across the counter, & let my little brother lick the spoon and bowl with me. Now, I still stir with a wooden spoon, but I line baking sheets with parchment paper, spoon dough with a mini ice cream scoop, and cool cookies on a wire rack. Oh, and I lick the spoon and bowl myself. Either way, these turn out great every time. Just don’t tell other Yo-Hi Devils I’m publicizing the recipe …

{Bella loves them, too}

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Pound Cake, Not Beers

{Pound Cake}

Way back during the holidays, I picked up a The Best Of edition of Fine Cooking called Sweet Cakes (confusing enough?).  The very first recipe in this scrumptious magazine is for a butter pound cake, one Fine Cooking boasts as “Pound Cake Perfected.”  Having very recently tormented Mimi for not using the beautiful cherry blossom bundt pan that she had to have from Williams-Sonoma years ago, I was thrilled to find this little gem while revisiting the magazine.

I jumped up, threw some eggs in a bowl of warm water to bring them to room temperature, and created this work of art!  I’ll post the recipe as a comment later this week in case you’re interested but foolishly overlooked The Best of Fine Cooking: Sweet Cakes on the rack.

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Yummy & Bright

{Spritz You Very Much}

I wanted to blog a cool new recipe … but couldn’t find one inspirational enough.  {Probably had too much wine last night to get excited about any ol’ recipe.}  So I got out the classic Spritz Cookie Press.  And had a blast.

TreeThere’s something about eating spritz cookies with Bella by the Christmas tree that makes it finally feel like the holidays.  If you’re feeling a little Grinch-ish as well, pick up a Wilton spritz cookie press & perk yourself right up into the holiday spirit.

Any ideas of what kind of cookie I should tackle in the kitchen for Christmas Eve?  The neighbors may be getting tired of the same ol’ Xmas treats.

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Strawberry Yumminess

Strawberry Yuminess

{Exhibit A}

Mom whipped up this delicious, light strawberry shortcake at my request (she’s so wonderful).  I promise it will brighten up any dreary October day. {exhibit A}

Mmmm1. Beat 1 pt (2 c.) heavy cream until medium-stiff peaks form.

2. Cream together 11 oz. cream cheese, 1.5 c. sugar, and 1.25 tsp. JELL-O instant pudding.*

3. Fold whipped cream into cream cheese mixture.

4. Line the bottom and sides of a 9 in. springform pan with soft lady fingers (you’ll need 3 packages total) like a crust.  Try to avoid gaps.

5. Spread 1/3 of the cream mixture over the bottom layer of lady fingers.

6. Top with as many strawberry slices as you’d like.

7. Repeat lady fingers, cream, strawberry layer twice.

8. Cover.  Chill until set, at least 1 hour.  Remove outer piece of springform.  Dig in.

*Use the JELL-O Instant Pudding & Pie Mix just as it is in its powdered form; don’t make it into pudding!

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Hello, Dolly? Is that you?

Hello, Dolly!

Hello, Dolly!

If you haven’t had hello dollies, you haven’t lived.  This well-known, fool-proof recipe is a simple Google search away, so I guess this post is just my way of suggesting that you whip up a batch of warm, gooey hello dollies soon.
Just because.

1. Preheat Oven to 350ºF.

2. Mix 1.5 cups graham cracker crumbs with  1 stick melted butter.  Spread graham cracker mixture into bottom of 9×9 or 9×13 pan.

3. Pour 1 can sweetened, condensed milk over graham cracker crust.

4. Sprinkle 1 or 2 cups chocolate chips on top.

5. Sprinkle 1 or 2 cups chopped walnuts or pecans on top.

6. Sprinkle 1 or 2 cups coconut on top.

7. Bake for 25 -30 minutes, until coconut is golden brown on top.

8. Cool. Cut. Eat. Be happy.

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