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If all else fails, color their world.

16 May


Most mornings around here are hurried, irritated moments. I don’t rise early-I tend to stay in bed as long as possible, since I never shower in the morning (today being an exception so I don’t gross Mad out of the car). Hurrying to get dressed, eat, create a lunch etc etc with a three year old doing her best autistic imitation is very….charming to say the least, and generally leaves me in a foul mood. So much so that I’m looking forward to waking at 6:30 again in the hopes of sneaking out of the house. The fan we leave on in their room is for our benefit more than theirs after all.

This morning, in the interests of peace, no screaming and no repeat of yesterdays “yes I want eggs, actually no, I don’t, I want Krispies and I just dumped all the eggs in the garbage” I offered pancakes-something that takes just a little too much time and brainpower most mornings. I make them from scratch after all-and yes, it’s better this way, and no, it’s not that much harder. I wouldn’t have the brain for Aunt Jemima most days.

Rosalyn started howling “I want dem cowored!!” and I had no idea what the hell she meant until Vivian translated gibberish into “She wants them colored.

Ah. Food coloring. My friend.

It’s amazing that 3 drops of blue food coloring can make everything right in a preschooler’s world. A few pink drops in the milk makes it even better, and I feel a lot calmer than I do most mornings.

Although not having to go to work kinda helps too. 🙂


So in a few hours, I am off to meet a fantastic group of women who blog. I’m not that anxious-sorta nervous, but excited to have a much needed weekend to clear my raging brain, and to meet some lovely ladies I’ve become so warmly acquainted with. My father said many warm things about Chester as well, so I look forward to that too. Something new-always a favorite.

So cheers for the long weekend folks (in Canada at least). It’s May 2-4-have a beer for me!

I’ve been cooking again.

24 Feb

and dammit, things are good…..

Portobello Pepper Melts….tasty!

Tell me…

27 Nov

I have a question over here. Help a girl out.

I made cookies

14 Nov

you should too. 🙂

Why is it….

23 Jul

that two freshly baked, still warm chocolate chip cookies are awesome, but the third makes you want to puke until your colon comes through your nose?


Are you hungry?

2 Jul

Since I never have enough to busy myself with, I decided to start dumping all my favorite recipes in once place.


Right there. Have at it.

Today’s hormonally inspired baking is…

18 Jun

Chocolate Chip Cookies!

(I know, you’re saying how original right now! But give me a break-I made strawberry cheesecake cupcakes awhile back.)

Chocolate Chip Cookies, random from the internet.

Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).  

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 – 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen – 3 inch round cookies

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed – may have to increase baking time a few minutes.


1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups (420 grams) all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

Note:  Can add 1 cup of toasted and chopped nuts (pecans or walnuts).

No nuts for me baby. Cannot STAND crunchy things in chewy things. Call it food neophobia if you will, and in some ways it likely is, but hey, at least if there’s something crunchy in there, it’s a bug, and I know right away.

But I’m curious if anyone has any favorite cookie recipies that aren’t your standards, but are still easy to assemble from what’s in the cupboard, and actually taste good. If I bake, I use butter (or crisco the odd time, but it makes me kinda…queasy). I want all the taste, or none. I have tons of cookbooks, but I’d rather hear from people who have used the recipies. Sometimes I’m not feeling like trying something, but want something new nonetheless.


19 May

I’m bored and it’s raining…so what happens?


Peanut Butter Cookies! and Peanut Butter with Peanut Butter Milk Chocolate Chips!

The recipe I’ve linked to isn’t exactly what was done-whole wheat flour was mostly used, 1 cup instead of 3/4 a cup, used light brown sugar…NO peanuts. (I hate nuts in food) I made half the cookies with Peanut Butter & Milk Chocolate chips (can’t find them in Canada, so I make my brother bring them from the states.)


Now if I can just figure out what to make for dinner.