Third time’s a charm.
I can’t tell you hooow many times I’ve heard this simple phrase and paid it no mind, gave it no attention, practically ignored it. No more.
I’m a changed gal. And I have these cookies to thank.
First batch: set timer for 12 minutes. Didn’t look done, tacked on another two. Crunchy, hard cookies. 😦
Second batch: set timer for 10 minutes. Still didn’t look done, tacked on another two. Slightly overly crunchy cookies. :((
Third batch: set timer for 10 minutes. Decided I was taking them out to see what would happen. DEEEEELISH soft and chewy cookies. :D
Third time was a charm. Oh man, were these delicious. I ate a third of the batch by myself, made some into yummy ice cream sandwiches, and shared the rest with co-workers. They are all gone now and I’m left with one regret:
That I didn’t bake more. ( Or share less ;D )
These scream HOLIDAYS and beg to be put in that goodie bag or care package. They beg to be shared over hot tea and good conversation. 🙂
For the recipe, head over to Pam at Cookies With Boys and for pointers and tips, go here.
I feel so technologically advanced!!
I haven’t quiiiite gotten the hang of this Twitter business just yet, but I’d like to add all my readers and bake-along(ers) to my Twitter.
So, send me a shout (whmsicalcupcake) or leave me a comment with your Twitter username and I’ll follow you.
In a totally non-stalker way.
A very wise woman once said to me “You really get like 30 seconds between undercooked and burned with candy.” Which made me question WHYYY I had to be just two seconds early to the party?
Party, being crunchy toffee. As I’m sure you’ve already gathered.
That’s right, another oopsy in my kitchen. That’s what I get for casting a magic spell on my meat thermometer and trying to turn it into a candy thermometer. WHICH, in my defense, I’m sure would have worked out just fine….. IF the temperature didn’t stop at 190 degrees. *thud* Way to do my homework.
BUT, I WILL be making this again. Without a doubt. Why? Well, regardless of the aforementioned and lask-luster crunch (it was somewhat soft to the bite) the flavor was PHENOMENAL!!
The fiance even liked it. Is this thing on? *taps microphone* THE FIANCE LIKED IT!! This….. is huge people. One for the books.
I halved the recipe and it yielded about 3/4 of a standard cookie sheet and changed nothing else. It was my first time, I wanted to play it safe.
My favorite part of making this was chopping away at my 10 lb bar of Guittard chocolate and the amazement that followed due to the chocolate slivers melting as SOON as they touched my hands. I really should get a picture of this next time.
“I’m the chocolate monster. Arraarrrr grrrr…” *wiggles fingers childishly*
Ok. I’m done. Scout’s honor.
You want this recipe. Trust me. Visit Kaitlin at Kait’s Plate.
I think I have a secret apparent love affair with all desserts with funny names. For those of you who need examples:
Slump… Get the picture??
Each incorporates fruits and makes them practically irresistible to me. Now if only I can invent a fruit dish and call it a “Whoopsy” I think my life would be complete!!
So naturally I was all smiles and sunshine when it came time to make this weeks TWD recipe. I didn’t change much about the recipe: I doubled the cinnamon and subbed the ginger for nutmeg, added some cinnamon to the cran-apple filling, and added chopped almonds to the crumble topping. And boy, let me tell you… this was GOOD!!
I don’t think I have ever fully appreciated the cranberry in anything except juice UNTIL NOW! I’m a changed woman. Changed I say.
Their tart tanginess dances beautifully with the sweet apples and crunchy-nutty-aromatic crumble topping.
My only regret? Not having vanilla ice cream to top it off with.😉
You KNOW you want the recipe, so head on over to Em at The Repressed Pastry Chef and take a gander at her delish goodies.
NOTE: my flickr account is being a pain in the *cough* so for now, because I’m out of time… for pictures… visit my Flickr account! And will SOMEONE please tell me how I’m supposed to transfer my pics from flickr to my blog? Thanks!
There is one phrase that I tend to save for something big, so it will make a big impact when I use it.
And that’s exactly what these muffins are. Easy to make (see: throw together) and deeeeeelicious (see: yum).
The base for these is the exact same that I used for the peach muffins, but those were a disaster compared to these. They were very dense and just lacked in texture and flavor. I needed to alter these to make ’em work for me because pears…. and cranberries?? Hello, lover!
I halved the recipe, omitted the orange zest (I didn’t have any on hand, but I WILL throw this in next time), omitted the gingersnap crumble (to cut down on cost, but will consider next time), substituted half of the butter for unsweetened applesauce (and added roughly 1/2 tsp more), I added cinnamon (I want to say 1/2 TBS but I can’t recall exactly, I just threw it in) and I used 2% milk in place of the whole milk. My pears weren’t ripe (which made for a nice crunchy texture), cranberries frozen solid, and my milk and egg weren’t at room temperature. Threw it all together, and was blessed with the most tender, moist, flavorful muffins that have ever come out of my oven! This is a keeper, a keeper I tell ya!!
Because I know you’ll want the recipe, head on over to Jennifer’s blog Maple N’ Cornbread. Oogle her goodies and nab that recipe🙂
I feel like I’m running on empty! I feel so scatter-brained and all over the place. Maybe it’s because my head is racing with thoughts of sugar plums and decorating for Christmas, the upcoming anniversary, thanksgiving, baking, and lots of stuff I no longer feel necessary to bore you to death with. You’re welcome😉
I didn’t make this weeks Chocolate Caramel Chestnut Cake, although I would have LOVED to, I just couldn’t remember to pick up the missing ingredients, and even if I WOULD have, I managed to break my hand mixer. If you want the recipe for this weeks goodie, Head on over to Katya’s blog.
Instead I’ll post a TWD recipe that I missed posting about a while back. I made 3 variations as far as fillings go: apricot, raspberry and Nutella. Although I am a HUGE fan of Nutella, the apricot ones were my favorite!!
If I remember right, the dough was a pain in the patella!! But I clearly recall enjoying these in all their jammy glory. A note of caution though, eat/serve them the day/night you make these. The texture of the dough changes over-night.
The recipe can be found here. Enjoy!!