No-Bake Peanut Butter Squares

My baking has really suffered lately because it’s just been too hot to bake. I live in the Seattle area where everyone says that it’s too mild to need air conditioning. This is usually true, but not this week! Seattle set an all-time high record on Wednesday, 103 degrees. I live further away from the water so it was even warmer where I live. In addition to the 100 degree day, it’s been in the 90s since Sunday. Now this wouldn’t be so bad if it were only hot outside, but since I have no air conditioning at home, if it is 100 degrees outside it is also 100 degrees inside.

My husband had sent me a website with no-bake recipes, so that’s what I ended up doing. In all honesty, it was too hot to even make no-bake cookies, as I’m drenched in sweat it if get up and walk to another room! These were fairly easy to put together and they taste really great, but I wouldn’t advise doing anything if your house is 100 degrees inside. Go to the mall or to the movies and stay cool!

I made some changes to this recipe. The original recipe calls for graham cracker crumbs and I didn’t want to use those. I’d recently had a cookie with a graham cracker crust and it was so overpowering. I figured any type of cookie crumbs would work, so I used vanilla wafers. I don’t think I used quite 3 cups, but I was fairly close to that. The recipe also said to use 1-1/2 cups of butter (3 sticks) which just seemed like so much butter for a recipe that fits into a 9 inch square pan. I mixed in half that amount and it seemed like things were cohesive enough so I didn’t add any more.

These are really great cookies for no-bakes; if you didn’t know they were no-bake cookies I don’t think that you would guess that they were. The topping is excellent and these taste a lot like a peanut butter cup. I’m glad that I used vanilla wafer crumbs, since they have a nice light flavor. I thought about making these cookies with nutella, which I think would be really good. For that I would probably use some sort of nut cookie crumbs, just to enhance the flavor. I’m really glad that I made these, even though it was so hot when I did. If you’re stuck in a too-hot house and feel the need to make cookies, give these a try.

1 3/4 cups powdered sugar

1 1/2 sticks butter, softened

1 cup peanut butter

1 tsp. vanilla

3 cups vanilla wafer crumbs

1 cup chopped peanuts

2 cups chocolate chips

1/4 cup peanut butter

Line a 9x9x2 inch pan with aluminum foil. (Leave about 1 inch hanging over the opposite sides so you can lift the bars easily from the pan.)

In a large bowl, mix the powdered sugar, butter, 1 cup peanut butter, and vanilla. Stir in the vanilla wafer crumbs and peanuts. (The mixture will be stiff.) Press mixture into the pan.

Over low heat stir together the chocolate chips and 1/4 cup peanut butter until smooth. Spread over the mixture in the pan. Cover and refrigerate about an hour or until the chocolate is set. Remove from the pan and cut the bars into 36 squares. Refrigerate about 2 hours or until firm. Refrigerate any leftovers.

Recipe from Rachel Keller, http://www.allhomemadecookies.com/recipes/nobake/nbpeanutbuttersq.htm

No-Bake Peanut Butter Squares

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My baking has really suffered lately because it’s just been too hot to bake. I live in the Seattle area where everyone says that it’s too mild to need air conditioning. This is usually true, but not this week! Seattle set an all-time high record on Wednesday, 103 degrees. I live further away from the water so it was even warmer where I live. In addition to the 100 degree day, it’s been in the 90s since Sunday. Now this wouldn’t be so bad if it were only hot outside, but since I have no air conditioning at home, if it is 100 degrees outside it is also 100 degrees inside.

My husband had sent me a website with no-bake recipes, so that’s what I ended up doing. In all honesty, it was too hot to even make no-bake cookies, as I’m drenched in sweat it if get up and walk to another room! These were fairly easy to put together and they taste really great, but I wouldn’t advise doing anything if your house is 100 degrees inside. Go to the mall or to the movies and stay cool!

I made some changes to this recipe. The original recipe calls for graham cracker crumbs and I didn’t want to use those. I’d recently had a cookie with a graham cracker crust and it was so overpowering. I figured any type of cookie crumbs would work, so I used vanilla wafers. I don’t think I used quite 3 cups, but I was fairly close to that. The recipe also said to use 1-1/2 cups of butter (3 sticks) which just seemed like so much butter for a recipe that fits into a 9 inch square pan. I mixed in half that amount and it seemed like things were cohesive enough so I didn’t add any more.

These are really great cookies for no-bakes; if you didn’t know they were no-bake cookies I don’t think that you would guess that they were. The topping is excellent and these taste a lot like a peanut butter cup. I’m glad that I used vanilla wafer crumbs, since they have a nice light flavor. I thought about making these cookies with nutella, which I think would be really good. For that I would probably use some sort of nut cookie crumbs, just to enhance the flavor. I’m really glad that I made these, even though it was so hot when I did. If you’re stuck in a too-hot house and feel the need to make cookies, give these a try.

1 3/4 cups powdered sugar

1 1/2 sticks butter, softened

1 cup peanut butter

1 tsp. vanilla

3 cups vanilla wafer crumbs

1 cup chopped peanuts

2 cups chocolate chips

1/4 cup peanut butter

Line a 9x9x2 inch pan with aluminum foil. (Leave about 1 inch hanging over the opposite sides so you can lift the bars easily from the pan.)

In a large bowl, mix the powdered sugar, butter, 1 cup peanut butter, and vanilla. Stir in the vanilla wafer crumbs and peanuts. (The mixture will be stiff.) Press mixture into the pan.

Over low heat stir together the chocolate chips and 1/4 cup peanut butter until smooth. Spread over the mixture in the pan. Cover and refrigerate about an hour or until the chocolate is set. Remove from the pan and cut the bars into 36 squares. Refrigerate about 2 hours or until firm. Refrigerate any leftovers.

Recipe from Rachel Keller, http://www.allhomemadecookies.com/recipes/nobake/nbpeanutbuttersq.htm

Flavor of the Month...Texas Peach Pie

There is something about making a fruit pie that makes me feel like my grandmother and a domestic goddess all rolled into one. Fruit pies are so homey and comforting, but since they've been surpassed by the cupcake, the cake truffle, the cookie...they also feel a bit exotic.

Peaches are probably my favorite part of Texas summers. (Actually, they might be one of the only redeeming things about Texas summers!) This year I decided to try a pie that I've wanted to make for 12 years. And, let me tell you, I won't wait 12 more to make another one. It was delicious!!!


We received a Williams-Sonoma Pies & Tarts cookbook for our wedding over 12 years ago. I always get seduced by the cherry and pumpkin pies....but not this time.

For the crust, I decided to give a new recipe a try and it was a winner. It comes from The King Arthur Flour Baker's Companion. It was THE BEST piecrust I've ever made...and I was pretty happy with the one I had been using, so that's saying something! :)


Texas Peach Pie
(modified from my old William-Sonoma's Pies & Tarts cookbook)

pie pastry for a double crust pie (recipe follows)
6 cups peeled, pitted and sliced Texas peaches (ok...or another state's peaches if you must)
2 TBSP fresh lemon juice
1/4 cup all-purpose flour
2/3 cup sugar
1/4 tsp salt
pinch freshly grated nutmeg
2 TBSP unsalted butter
beaten egg
sparkling sugar

Preheat oven to 425. Roll out dough for bottom crust and line a 9" pie pan. (Optional: brush bottom crust with lightly beaten egg white...it works to prevent a soggy crust!) Roll out dough and cut into strips for a lattice top and set aside.

Place peaches in a bowl. Sprinkle with lemon juice and toss to coat. In a small bowl, stir together the flour, sugar, salt and nutmeg. Add to the peaches and stir gently to combine.

Pile the fruit into the dough-lined pan. Dot with bits of butter.

Use the strips to make a lattice top. Brush beaten egg on top of lattice and sprinkle with sparkling sugar.

Bake for 25 minutes, the reduce heat to 350 and bake about 25 minutes longer, until bubbly and top is browned. You may need to cover the edges during baking...I did.

{See that marble pastry board? A gift from my dad...perfect for rolling piecrusts!}

For the crust:
(modified from The King Arthur Flour Baker's Companion)

2 & 1/2 c. unbleached, all-purpose flour
1 tsp salt
1/2 c. cold shortening (Crisco)
1 stick unsalted butter
1/4 to 1/2 c. ice water

Reserve a few tablespoons of flour, set aside. Whisk together remaining flour and salt. Cut in the shortening until it is crumbly.

Place the reserved flour on work surface and coat butter in it. Use a rolling pin or your hand to flatten the butter until it is about 1/2 inch thick. Break the flour-coated butter into 1 inch pieces and mix into the dough until it is evenly distributed.

Sprinkle water over the dough while tossing with a fork just until it is easily squeezed into a ball. Flatten into 2 disks, wrap in plastic wrap and refrigerate 30 minutes.

On a floured surface, roll each disk into a 12 x 9" rectangle (approx). Fold into thirds, like a letter, then fold again in thirds to form a square. Wrap both pieces again and refrigerate 30 more minutes.

After 30 minutes, let rest at room temperature for 5 minutes, then roll out to the size needed.

{One small side note...that ice cream is Haagen Dazs 5 Ingredient Vanilla...AMAZING!}

I can't wait to see what you all came up with!!! Please take some time and go check out the others participating in FOTM. :)

August's Flavor-of-the-Month theme: Pucker Up! Lemon, Lime or a combination...oh, the possibilities! Anyone can join in, please do!

Thank you so much for participating....or even if you didn't, thanks for visiting!

Here's where you link up...
(I'm new at this, too...here's hoping it works!)
The list will close in the wee hours of August 1st to discourage spammers.

Flavor of the Month...Texas Peach Pie

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There is something about making a fruit pie that makes me feel like my grandmother and a domestic goddess all rolled into one. Fruit pies are so homey and comforting, but since they've been surpassed by the cupcake, the cake truffle, the cookie...they also feel a bit exotic.

Peaches are probably my favorite part of Texas summers. (Actually, they might be one of the only redeeming things about Texas summers!) This year I decided to try a pie that I've wanted to make for 12 years. And, let me tell you, I won't wait 12 more to make another one. It was delicious!!!


We received a Williams-Sonoma Pies & Tarts cookbook for our wedding over 12 years ago. I always get seduced by the cherry and pumpkin pies....but not this time.

For the crust, I decided to give a new recipe a try and it was a winner. It comes from The King Arthur Flour Baker's Companion. It was THE BEST piecrust I've ever made...and I was pretty happy with the one I had been using, so that's saying something! :)


Texas Peach Pie
(modified from my old William-Sonoma's Pies & Tarts cookbook)

pie pastry for a double crust pie (recipe follows)
6 cups peeled, pitted and sliced Texas peaches (ok...or another state's peaches if you must)
2 TBSP fresh lemon juice
1/4 cup all-purpose flour
2/3 cup sugar
1/4 tsp salt
pinch freshly grated nutmeg
2 TBSP unsalted butter
beaten egg
sparkling sugar

Preheat oven to 425. Roll out dough for bottom crust and line a 9" pie pan. (Optional: brush bottom crust with lightly beaten egg white...it works to prevent a soggy crust!) Roll out dough and cut into strips for a lattice top and set aside.

Place peaches in a bowl. Sprinkle with lemon juice and toss to coat. In a small bowl, stir together the flour, sugar, salt and nutmeg. Add to the peaches and stir gently to combine.

Pile the fruit into the dough-lined pan. Dot with bits of butter.

Use the strips to make a lattice top. Brush beaten egg on top of lattice and sprinkle with sparkling sugar.

Bake for 25 minutes, the reduce heat to 350 and bake about 25 minutes longer, until bubbly and top is browned. You may need to cover the edges during baking...I did.

{See that marble pastry board? A gift from my dad...perfect for rolling piecrusts!}

For the crust:
(modified from The King Arthur Flour Baker's Companion)

2 & 1/2 c. unbleached, all-purpose flour
1 tsp salt
1/2 c. cold shortening (Crisco)
1 stick unsalted butter
1/4 to 1/2 c. ice water

Reserve a few tablespoons of flour, set aside. Whisk together remaining flour and salt. Cut in the shortening until it is crumbly.

Place the reserved flour on work surface and coat butter in it. Use a rolling pin or your hand to flatten the butter until it is about 1/2 inch thick. Break the flour-coated butter into 1 inch pieces and mix into the dough until it is evenly distributed.

Sprinkle water over the dough while tossing with a fork just until it is easily squeezed into a ball. Flatten into 2 disks, wrap in plastic wrap and refrigerate 30 minutes.

On a floured surface, roll each disk into a 12 x 9" rectangle (approx). Fold into thirds, like a letter, then fold again in thirds to form a square. Wrap both pieces again and refrigerate 30 more minutes.

After 30 minutes, let rest at room temperature for 5 minutes, then roll out to the size needed.

{One small side note...that ice cream is Haagen Dazs 5 Ingredient Vanilla...AMAZING!}

I can't wait to see what you all came up with!!! Please take some time and go check out the others participating in FOTM. :)

August's Flavor-of-the-Month theme: Pucker Up! Lemon, Lime or a combination...oh, the possibilities! Anyone can join in, please do!

Thank you so much for participating....or even if you didn't, thanks for visiting!

Here's where you link up...
(I'm new at this, too...here's hoping it works!)
The list will close in the wee hours of August 1st to discourage spammers.

Pies at the ready!

Are you ready?!?

If you are participating in the first ever Flavor-of-the-Month (yay!), here are just a few tips for posting....

{I promise, if I can do it, you can do it....I'm so tech-savvy that my 10-year-old had to show my how to fast-forward through commercials on my iPod!}

1. Write and publish your Flavor-of-the-Month post on your blog.

2. Please link to Bake at 350 somewhere in your post. To get the beautiful logo, click here.

3. Now wait. :)

4. Before 12:01 am (probably a few hours before) on the last day of each month, you'll see MY post on Bake at 350. At the end of my post, you'll see a list. It will say something like "click here to add your post" or "you're next". Click there. (It will help to have your post in one window and my blog in another when you are linking.)

5. You'll have 2 lines to fill in. One will be your title. Your title will look like:

Your Blog Name (your awesome pie name)

6. The other line will be your POST URL, not your main blog address. Click on the title of your post. The URL is in your address bar. Copy and paste it into the appropriate box. For example, the URL for my soldier boy post from last week is:

http://bakeat350.blogspot.com/2009/07/soldier-boy.html

7. Enter. That's it!

8. Now, on Bake at 350, you should see you link along with everyone else's. If you don't see it right away, refresh the page a time or two. (You know how the internet can be sometimes.) :)
Here's what a BIG list looks like.

9. If you have a problem, please leave a message in the comments or email me.

10. OH! One more thing, I'll post next week's theme in my post. Be on the lookout!

New here? Want to know what we're talking about? Here ya go. Please join us! :)

Pies at the ready!

Posted by admin No comments

Are you ready?!?

If you are participating in the first ever Flavor-of-the-Month (yay!), here are just a few tips for posting....

{I promise, if I can do it, you can do it....I'm so tech-savvy that my 10-year-old had to show my how to fast-forward through commercials on my iPod!}

1. Write and publish your Flavor-of-the-Month post on your blog.

2. Please link to Bake at 350 somewhere in your post. To get the beautiful logo, click here.

3. Now wait. :)

4. Before 12:01 am (probably a few hours before) on the last day of each month, you'll see MY post on Bake at 350. At the end of my post, you'll see a list. It will say something like "click here to add your post" or "you're next". Click there. (It will help to have your post in one window and my blog in another when you are linking.)

5. You'll have 2 lines to fill in. One will be your title. Your title will look like:

Your Blog Name (your awesome pie name)

6. The other line will be your POST URL, not your main blog address. Click on the title of your post. The URL is in your address bar. Copy and paste it into the appropriate box. For example, the URL for my soldier boy post from last week is:

http://bakeat350.blogspot.com/2009/07/soldier-boy.html

7. Enter. That's it!

8. Now, on Bake at 350, you should see you link along with everyone else's. If you don't see it right away, refresh the page a time or two. (You know how the internet can be sometimes.) :)
Here's what a BIG list looks like.

9. If you have a problem, please leave a message in the comments or email me.

10. OH! One more thing, I'll post next week's theme in my post. Be on the lookout!

New here? Want to know what we're talking about? Here ya go. Please join us! :)

Flip Flop, Flip Flop….the sounds of summer

You know summer is here when "flip flop, flip flop" is the sound you hear wherever you go.

{For the rest of this post and instructions on making flip flop cookies, please follow me over to Blissfully Delish...}

Flip Flop, Flip Flop….the sounds of summer

Posted by admin No comments

You know summer is here when "flip flop, flip flop" is the sound you hear wherever you go.

{For the rest of this post and instructions on making flip flop cookies, please follow me over to Blissfully Delish...}

Pasteurized Eggs...Works For Me Wednesday

Have you ever made ice cream with raw eggs and wondered whether it's safe or not?

Here's my solution: pasteurized eggs.

You can find them right in your grocery store along with the regular eggs. My store sells Davidson's (and they were nice enough to let me use some of their images on the blog).
I'll be honest, if I'm just making ice cream for our immediate family, I don't always worry about it, but if we're making it to share, I use pasteurized.

This nice thing is, you use them just like regular eggs and in any recipe. Use them for ice cream, and then finish the carton with your usual baking. AND...now we can all eat raw cookie dough without the guilt! ♥

Want to know who carries them in you area? Click here.
Pasteurized eggs work for me. Click on over to We Are THAT Family to find out what else is working this week. :)

Bake at 350's WFMW archives are here. :)

Pasteurized Eggs...Works For Me Wednesday

Posted by admin No comments

Have you ever made ice cream with raw eggs and wondered whether it's safe or not?

Here's my solution: pasteurized eggs.

You can find them right in your grocery store along with the regular eggs. My store sells Davidson's (and they were nice enough to let me use some of their images on the blog).
I'll be honest, if I'm just making ice cream for our immediate family, I don't always worry about it, but if we're making it to share, I use pasteurized.

This nice thing is, you use them just like regular eggs and in any recipe. Use them for ice cream, and then finish the carton with your usual baking. AND...now we can all eat raw cookie dough without the guilt! ♥

Want to know who carries them in you area? Click here.
Pasteurized eggs work for me. Click on over to We Are THAT Family to find out what else is working this week. :)

Bake at 350's WFMW archives are here. :)

Devilish Pecan Pie

No Tuesdays with Dorie for me this week. This week’s selection was Vanilla Ice Cream, selected by Lynne of Café LunnyLu. It’s been so hot here that I just haven’t had the energy to make anything! I also don’t have an ice cream maker, so making ice cream becomes an all day event. I decided to skip this week and post a recipe that was made a couple of weeks ago that I just had never got around to posting.

This pie was made by my husband, who has made a couple of different things for this blog. Lately he has been making any and everything with honey. This is a chocolate pecan pie that uses honey instead of corn syrup or brown sugar that you traditionally find in a pecan pie recipe. I’m not sure what makes this “devilish” but that’s what the National Honey Board named this recipe.

This is very simple to put together, and you can use any pie shell that you’d like. We happened to have an extra pie shell in the freezer that that’s what my husband used. This pie is very, very sweet! You need to serve this with ice cream to cut some of the sweetness. It does have a clear honey flavor, which mellowed over time. We’ve found that to be the case with most items with honey; they are extremely sweet right after you bake them but then become less so over the next few days.

1-1/2 cups coarsely chopped pecans

6 oz. semi-sweet chocolate chips

1 9-inch unbaked pie shell

3 large eggs

1 cup honey

1/2 teaspoon vanilla

1/4 cup butter, melted and cooled

Sprinkle nuts and chips over bottom of pie shell. In medium bowl, whisk together eggs, honey and vanilla. Blend in butter and pour mixture into pie shell. Bake at 325°F for 50 to 60 minutes or until firm. Serve slightly warm or at room temperature.

Recipe from http://www.honey.com/consumers/recipes/recipe_detail.asp?RecipeID=433

Devilish Pecan Pie

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No Tuesdays with Dorie for me this week. This week’s selection was Vanilla Ice Cream, selected by Lynne of Café LunnyLu. It’s been so hot here that I just haven’t had the energy to make anything! I also don’t have an ice cream maker, so making ice cream becomes an all day event. I decided to skip this week and post a recipe that was made a couple of weeks ago that I just had never got around to posting.

This pie was made by my husband, who has made a couple of different things for this blog. Lately he has been making any and everything with honey. This is a chocolate pecan pie that uses honey instead of corn syrup or brown sugar that you traditionally find in a pecan pie recipe. I’m not sure what makes this “devilish” but that’s what the National Honey Board named this recipe.

This is very simple to put together, and you can use any pie shell that you’d like. We happened to have an extra pie shell in the freezer that that’s what my husband used. This pie is very, very sweet! You need to serve this with ice cream to cut some of the sweetness. It does have a clear honey flavor, which mellowed over time. We’ve found that to be the case with most items with honey; they are extremely sweet right after you bake them but then become less so over the next few days.

1-1/2 cups coarsely chopped pecans

6 oz. semi-sweet chocolate chips

1 9-inch unbaked pie shell

3 large eggs

1 cup honey

1/2 teaspoon vanilla

1/4 cup butter, melted and cooled

Sprinkle nuts and chips over bottom of pie shell. In medium bowl, whisk together eggs, honey and vanilla. Blend in butter and pour mixture into pie shell. Bake at 325°F for 50 to 60 minutes or until firm. Serve slightly warm or at room temperature.

Recipe from http://www.honey.com/consumers/recipes/recipe_detail.asp?RecipeID=433

Soldier Boy

These cookies are special. A blog reader asked me to make them for her husband who was coming home from a year long deployment in Afghanistan. I know from watching my sister whose husband came home from Iraq last year what an emotional and happy time it is when they finally come home!!! I was happy that the cookies could be a just little part of it for this family.


Because I've never made soldiers before, I was nervous, but in the end...I'm a little in love with them. :)

All week, I've had that 1960's song by The Shirelles "Soldier Boy" running through my head....

Soldier Boy,
oh, my little soldier boy,
I'll be true to you....

Here's how to make them:

1. Using a #2 tip and olive green icing (AmeriColor Avocado mixed with Super Black and Lemon Yellow) pipe in the putline of the shirt, pants and hat.
   
2. With a #2 tip, pipe the outline of the face and hands using a flesh tone icing. (AmeriColor Copper/Fleshtone)
3. Thin olive green, ivory, brown (for the camouflage) and flesh tone icing to the consistency of syrup. Cover with a damp cloth and let sit several minutes.(AmeriColor Ivory and Chocolate Brown)
   
4. Stir gently to pop bubbles that have formed on top. Pour into a squeeze bottle and fill in outline of the face and hands with flesh tone. Use a toothpick to coax the icing into all corners and to edges.
5. Fill in the shirt and pants with olive green, ivory and brown. Use a toothpick to swirl slightly.
6. Let dry at least one hour.
7. Using a #1 tip, pipe hair in brown icing.
   
8. With the black icing and a #2 tip, pipe eyes on the face, make a belt and draw on shoes.
   
9. With red icing and a #1 tip, pipe on a smile. (AmeriColor Super Red)
   
10. With olive green icing and a #1 or 2 tip, pipe over the edges of the clothes and cap. Add button and pocket details to the shirt.
    
11. Let dry overnight and give to a soldier! :)
    

Welcome Home, Dale!!!

Want to support the troops? Check out these organizations:

• Operation Baking Gals
• the USO
  

Soldier Boy

Posted by admin No comments

These cookies are special. A blog reader asked me to make them for her husband who was coming home from a year long deployment in Afghanistan. I know from watching my sister whose husband came home from Iraq last year what an emotional and happy time it is when they finally come home!!! I was happy that the cookies could be a just little part of it for this family.


Because I've never made soldiers before, I was nervous, but in the end...I'm a little in love with them. :)

All week, I've had that 1960's song by The Shirelles "Soldier Boy" running through my head....

Soldier Boy,
oh, my little soldier boy,
I'll be true to you....

Here's how to make them:

1. Using a #2 tip and olive green icing (AmeriColor Avocado mixed with Super Black and Lemon Yellow) pipe in the putline of the shirt, pants and hat.
   
2. With a #2 tip, pipe the outline of the face and hands using a flesh tone icing. (AmeriColor Copper/Fleshtone)
3. Thin olive green, ivory, brown (for the camouflage) and flesh tone icing to the consistency of syrup. Cover with a damp cloth and let sit several minutes.(AmeriColor Ivory and Chocolate Brown)
   
4. Stir gently to pop bubbles that have formed on top. Pour into a squeeze bottle and fill in outline of the face and hands with flesh tone. Use a toothpick to coax the icing into all corners and to edges.
5. Fill in the shirt and pants with olive green, ivory and brown. Use a toothpick to swirl slightly.
6. Let dry at least one hour.
7. Using a #1 tip, pipe hair in brown icing.
   
8. With the black icing and a #2 tip, pipe eyes on the face, make a belt and draw on shoes.
   
9. With red icing and a #1 tip, pipe on a smile. (AmeriColor Super Red)
   
10. With olive green icing and a #1 or 2 tip, pipe over the edges of the clothes and cap. Add button and pocket details to the shirt.
    
11. Let dry overnight and give to a soldier! :)
    

Welcome Home, Dale!!!

Want to support the troops? Check out these organizations:

• Operation Baking Gals
• the USO
  

Flourless Fudge Cookies

My friend came over recently to learn a little bit about baking, and we made these cookies. I asked her what she wanted to make, and she requested something with chocolate, but no nuts or coconut. I told her that I would find recipes that fit the bill, and then would decide when she came over. I had this recipe saved in my favorites folder, and we ended up deciding to make this recipe. For someone new to baking, we couldn’t have selected an easier recipe!

This recipe is from King Arthur Flour. I love making their things! I also love that they are so nice to bloggers. I’ve had a couple of comments on my blog from folks at King Arthur Flour and they are so positive and seem genuinely happy that you are making their recipes. There’s one publication that I’m almost afraid to make their recipes, since I’ve heard that sometimes they are really cruel to bloggers. I’m happy to make things from King Arthur Flour, and I love buying things from their Baker’s Catalog .

These cookies showed up on King Arthur’s blog, Bakers’ Banter , and I knew that I had to try them. These cookies have no added fat, which for a cookie recipe would usually have me running the other way, but these looked so good. I ended up adding chocolate chips, which have fat, so mine are not fat free. For those looking for a gluten-free cookie, they fit the bill as long as you use gluten free vanilla. (From the limited Internet research I did, I learned that chocolate chips are gluten free, so feel free to add those, too.)

These are super simple, just add everything together and stir. My friend learned how to separate eggs, since this recipe calls for egg whites. I used a combination of natural and Dutch-process cocoa powder, which seemed to work out fine. You have the option of 2 cups of additional add-ins, such as nuts or chocolate chips, and I did add the chocolate chips. I think that they would be good with nuts and mini marshmallows, to make a rocky road cookie. If you don’t add any extras, these cookies spread a lot, but with the chocolate chips they didn’t spread much at all. It’s a bit difficult to tell when they are done, but the tops do get shiny and they look a little dry. They have an intense chocolate flavor, and you really have no idea that they are gluten free and relatively low in fat. These were wonderful and the perfect thing to make if you want a simple, intense chocolate cookie.

2-1/4 cups confectioners' sugar

1/4 teaspoon salt

1 teaspoon espresso powder

1 cup cocoa powder, Dutch-process preferred

3 large egg whites

2 teaspoons vanilla

2 cups chocolate chips

Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.

Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. Drop the dough onto the prepared baking sheets using a tablespoon-sized cookie scoop.

Bake the cookies for 10 minutes; they spread only slightly, become somewhat shiny, and develop faintly crackly tops. Remove the cookies from the oven, and allow them to cool right on the pan.

Recipe from King Arthur Flour

Flourless Fudge Cookies

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My friend came over recently to learn a little bit about baking, and we made these cookies. I asked her what she wanted to make, and she requested something with chocolate, but no nuts or coconut. I told her that I would find recipes that fit the bill, and then would decide when she came over. I had this recipe saved in my favorites folder, and we ended up deciding to make this recipe. For someone new to baking, we couldn’t have selected an easier recipe!

This recipe is from King Arthur Flour. I love making their things! I also love that they are so nice to bloggers. I’ve had a couple of comments on my blog from folks at King Arthur Flour and they are so positive and seem genuinely happy that you are making their recipes. There’s one publication that I’m almost afraid to make their recipes, since I’ve heard that sometimes they are really cruel to bloggers. I’m happy to make things from King Arthur Flour, and I love buying things from their Baker’s Catalog .

These cookies showed up on King Arthur’s blog, Bakers’ Banter , and I knew that I had to try them. These cookies have no added fat, which for a cookie recipe would usually have me running the other way, but these looked so good. I ended up adding chocolate chips, which have fat, so mine are not fat free. For those looking for a gluten-free cookie, they fit the bill as long as you use gluten free vanilla. (From the limited Internet research I did, I learned that chocolate chips are gluten free, so feel free to add those, too.)

These are super simple, just add everything together and stir. My friend learned how to separate eggs, since this recipe calls for egg whites. I used a combination of natural and Dutch-process cocoa powder, which seemed to work out fine. You have the option of 2 cups of additional add-ins, such as nuts or chocolate chips, and I did add the chocolate chips. I think that they would be good with nuts and mini marshmallows, to make a rocky road cookie. If you don’t add any extras, these cookies spread a lot, but with the chocolate chips they didn’t spread much at all. It’s a bit difficult to tell when they are done, but the tops do get shiny and they look a little dry. They have an intense chocolate flavor, and you really have no idea that they are gluten free and relatively low in fat. These were wonderful and the perfect thing to make if you want a simple, intense chocolate cookie.

2-1/4 cups confectioners' sugar

1/4 teaspoon salt

1 teaspoon espresso powder

1 cup cocoa powder, Dutch-process preferred

3 large egg whites

2 teaspoons vanilla

2 cups chocolate chips

Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.

Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. Drop the dough onto the prepared baking sheets using a tablespoon-sized cookie scoop.

Bake the cookies for 10 minutes; they spread only slightly, become somewhat shiny, and develop faintly crackly tops. Remove the cookies from the oven, and allow them to cool right on the pan.

Recipe from King Arthur Flour

Emergency Dessert...Works For Me Wednesday

You know those days when you don't have any dessert in the house? (Yes, it does happen around here!) Why is it when you have no dessert in the house, it's always on a day when you NEED dessert? ;) Those days when you'd just about kill for a piece of chocolate...

My solution for such emergencies....Chocolate Quesadillas! They're quick and made from ingredients I always have on hand.

Here's all you need:

• chocolate chips (regular or mini)
• cinnamon sugar
• tortillas
  
• powdered sugar (optional, but pretty)

Just heat up a skillet on med/low with a little butter, oil, or cooking spray...whatever you have available. Cover one half of a flour tortilla with chocolate chips, sprinkle chips with cinnamon sugar. Fold in half, place in the pan and cook until golden brown. Flip and cook the other side.

Let sit for a couple of minutes so that all of the chocolate doesn't ooze out. Cut into wedges with a pizza cutter and dust with sifted powdered sugar. Voila...dessert in a flash!

Chocolate Quesadillas definitely work for me in a dessert emergency! We are THAT Family hosts all of the Works For Me Wednesday ideas, so go check 'em out!

For the archives of WFMW posts from me, click here.

Emergency Dessert...Works For Me Wednesday

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You know those days when you don't have any dessert in the house? (Yes, it does happen around here!) Why is it when you have no dessert in the house, it's always on a day when you NEED dessert? ;) Those days when you'd just about kill for a piece of chocolate...

My solution for such emergencies....Chocolate Quesadillas! They're quick and made from ingredients I always have on hand.

Here's all you need:

• chocolate chips (regular or mini)
• cinnamon sugar
• tortillas
  
• powdered sugar (optional, but pretty)

Just heat up a skillet on med/low with a little butter, oil, or cooking spray...whatever you have available. Cover one half of a flour tortilla with chocolate chips, sprinkle chips with cinnamon sugar. Fold in half, place in the pan and cook until golden brown. Flip and cook the other side.

Let sit for a couple of minutes so that all of the chocolate doesn't ooze out. Cut into wedges with a pizza cutter and dust with sifted powdered sugar. Voila...dessert in a flash!

Chocolate Quesadillas definitely work for me in a dessert emergency! We are THAT Family hosts all of the Works For Me Wednesday ideas, so go check 'em out!

For the archives of WFMW posts from me, click here.

Raspberry Blanc-Manger

This week’s Tuesdays with Dorie recipe was selected by Susan of Sticky, Gooey, Creamy, Chewy. She selected the Raspberry Blanc-Manger, check out Susan’s blog for the complete recipe. What is a blanc-manger? The translation of the French is not so helpful. This is similar to panna cotta, sort of a pudding, a whipped cream dessert that uses gelatin to hold its form. This version contains ground almonds, which I understand is traditional, and fresh raspberries, which is not.

I wasn’t looking forward to this recipe, maybe because I really didn’t know what it would be like. I didn’t know if it would be hard to make. It was actually very quick to put together, it used quite a few bowls, pots, and pans, but other than that it was quite simple. I had a friend visiting while I made this, and she helped me out so that made it seem even easier. She got to learn a few new things about baking (although nothing in this recipe is actually baked), and I got some help. It was a lot of fun.

The basis of this recipe is whipped cream, to which you add some sugar, ground almonds, and gelatin. You fold that all together and then fold in the raspberries. I think I have finally conquered my fear of folding, and my friend got to fold something for the first time. Spoon it into a pan and then refrigerate for a couple of hours until set. I was a little worried that I hadn’t greased the pan or anything, but the recipe didn’t say to, so I hoped it would be ok. To unmold it from the pan, you dip the pan in hot water and then invert it on to a serving plate. And you hope that it comes out of the pan. Mine came out fine, not on the first try, so I dipped the pan in the water again and it came out fine the second try.

I’d never made anything like this before and I liked it. The texture was nice and light, not too sweet, but quite rich. The texture is sort of like a whipped cheesecake, but the flavor is different, not the heaviness that a cheesecake sometimes has. The almonds have a good flavor and the raspberries add their own sweetness and a little bit of tartness. My husband said that it reminds him of rice pudding. I wonder what this would taste like frozen? I think that would be great! I was pleasantly surprised by this. It was quick and easy to put together and was very impressive in the end.

Recipe from Baking from My Home to Yours by Dorie Greenspan, pages 398-399.

Raspberry Blanc-Manger

Posted by admin No comments

This week’s Tuesdays with Dorie recipe was selected by Susan of Sticky, Gooey, Creamy, Chewy. She selected the Raspberry Blanc-Manger, check out Susan’s blog for the complete recipe. What is a blanc-manger? The translation of the French is not so helpful. This is similar to panna cotta, sort of a pudding, a whipped cream dessert that uses gelatin to hold its form. This version contains ground almonds, which I understand is traditional, and fresh raspberries, which is not.

I wasn’t looking forward to this recipe, maybe because I really didn’t know what it would be like. I didn’t know if it would be hard to make. It was actually very quick to put together, it used quite a few bowls, pots, and pans, but other than that it was quite simple. I had a friend visiting while I made this, and she helped me out so that made it seem even easier. She got to learn a few new things about baking (although nothing in this recipe is actually baked), and I got some help. It was a lot of fun.

The basis of this recipe is whipped cream, to which you add some sugar, ground almonds, and gelatin. You fold that all together and then fold in the raspberries. I think I have finally conquered my fear of folding, and my friend got to fold something for the first time. Spoon it into a pan and then refrigerate for a couple of hours until set. I was a little worried that I hadn’t greased the pan or anything, but the recipe didn’t say to, so I hoped it would be ok. To unmold it from the pan, you dip the pan in hot water and then invert it on to a serving plate. And you hope that it comes out of the pan. Mine came out fine, not on the first try, so I dipped the pan in the water again and it came out fine the second try.

I’d never made anything like this before and I liked it. The texture was nice and light, not too sweet, but quite rich. The texture is sort of like a whipped cheesecake, but the flavor is different, not the heaviness that a cheesecake sometimes has. The almonds have a good flavor and the raspberries add their own sweetness and a little bit of tartness. My husband said that it reminds him of rice pudding. I wonder what this would taste like frozen? I think that would be great! I was pleasantly surprised by this. It was quick and easy to put together and was very impressive in the end.

Recipe from Baking from My Home to Yours by Dorie Greenspan, pages 398-399.