I’m back. Life is busy. Writing is hard. I saw Civil War with Daniel and Dad. Let’s have some toffee. Matzah Toffee Ingredients: 4-6 sheets matzah (enough to cover your cookie sheet) 1 cup (2 sticks) butter 1 cup packed light brown sugar A big pinch of sea salt 1/2 tsp. pure vanilla extract… Read More Matzah Toffee
And, after uncountable times of baking chocolate chip cookies, the writefury has finally streamlined the process down to under 10 minutes to getting the cookies into the oven. Because, who doesn’t want cookies faster, right? Here are the instructions to speedy chocolate chip cookies, complete with pictures: Ingredients: 1 cup (two cubes) butter 1… Read More Fast Chocolate Chip Cookies (with pictures!)
Happy Monday! These are little pastries from the Smitten Kitchen Cookbook. We made them and they are REALLY good! Everyone needs something sweet to cheer up from the Hawks loosing last night. 🙂 Chocolate Raspberry Rugelach Dough: 16 Tbsp butter 8 oz. cream cheese, room temperature 1/2 tsp. salt 2 cups flour Fillings: 2/3… Read More Chocolate Raspberry Rugelach (Smitten Kitchen)
I made these the other day and I think they turned out pretty well! I was planning on using all M&Ms for the chips, but ran out at one and a half cups, so I filled in the rest with chocolate chips. That came out to be a good move, since the M&Ms are so… Read More Candy Corn M&M Cookies
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