BIZZY BAKES

This is a recipe, I took from my old blog, My Sweet and Savory.  I plan to make these for Shabbos and hope to post a new and better photo of the blondies. I have not made Dories' baked goods in a while and I love her recipes.  When I saw this, I decided that I could not wait any longer to indulge myself so hopefully, in a day or two, these will exist again in our house.  They are for my wonderful grandson and his wife who are joining on this Shabbos. Here is a photo of the new blondies.  Instead of covering the whole blondie with chocolate. I dropped spatters over it. Chewy Chunkie Blondies    -  From Baking from My Home  to Yours - Dorie Greenspan page 109 (adapted slightly) Ingredients: 2 cups all purpose flour 3/4 teaspoon baking powder 1/2 teaspoon bakiing soda 1/2 teaspoon salt 2 sticks margarine at room temperature (8 ounces) 1 1/2 cup light brown sugar (I use Brownulated) 1/2 cup sugar 2 eggs 1 tea...

You are most likely going to see lots of Passover (Pesach) talk and recipes for the next two weeks, here and at My Sweet and Savory.  The holiday starts Friday night and I am spending this week, preparing and cooking. The first recipes, I generally make, when I start cooking are blondies, chicken soup and a chicken dinner.  This year, I made the blondies and soup and the best burger.  I hope to make all the blondie recipes, I can find to discover which is really the best, if there is such a thing. Why blondies?  As soon, as I can bake, my husband walks around, chanting, "Blondies, blondies, blondies....."  This is a grown man who waits all year for Passover blondies.  No, I will not make them during the year. To get ready for Passover, we literally change our kitchen completely, using different pots, pans, dishes, cookie sheets, flatware, serving pieces, etc.   (I want to make it clear, everyone does not do the same thing for Pesach.  I am...

In my home and surrounding areas, Blondies have actually been requested more than Brownies.  My neighbors are all discussing this.  Forget Iran, President Obama, the economy.  The topic of the day is, "Blondies."  Just turn on your radio.  You will hear a debate about which kind of blondie is the best.  One station was discussing the merits of blondies and brownies and took a batch over to Occupied NY, to have them tested.  I understand the results will be, on the news, tonight.  Just remember, those are my blondies and brownies, they are eating. Tonight for dessert, President Obama is being served blondies.  They did make them explode first, to make sure, they are safe to eat.  What kind of a world are we living in? Even the boys in my class have requested Blondies.  With all the mutterings, I have been hearing about blondies, of course, I made them. The only person who did not want blondies is my husband.  He likes th...

I have been excited about the Indian Summer choice for our theme, this week.  I was sure, I would make a light soup for this time of year.  Soon, it will be a full-fledged soup season but in between, I look for lighter soups. As, I am sure you have noticed, there is no soup here.  Rather, there are some delicious cookies.  Since, I bake for the troops, as many months, as possible, the end of the month means cookie baking and that is first on my list.  I have baked about five different cookies so far.  I usually aim for a variety of 7 kinds.  I think, my last one will be snickerdoodles.   When, I pulled out Ina's recipes, I shifted gears and looked for cookies instead of soup.  I found a delicious ginger cookie and these favorites.  I had to go with these,  They were easy to make and I have two tremendous plates filled with them.  I bet, there are about  72 cookies.  This morning, I made flourless chocolate brown...

I wrote something in My Sweet and Savory about the evacuation but since then, there have been changes.  We are now in a mandatory evacuation area but our block is holding strong and not leaving yet.  Everyone is supposed to leave by tomorrow afternoon.  We are anticipating power outages so I am leaving you with two delicious recipes, the Chocolate Marshmallow marbled Mouse which is the post before this and Sarabeth's Chocolate Chubbies. The cookies were what got Sarabeth started with her bakery.  I can see why.  These are amazing cookies.  I don't make big cookies but when she said the best size is an ice cream scoop size, I listened to her.  I did make the next batch a little smaller but still much bigger than my usual cookies.  These are saturated with chocolate flavor and chopped pecans and walnuts and little flour.  Like a potato chip, I am not sure, you can have only one. Chocolate Chubbies   (adapted) Recipe from  Sarab...

 Chewy Mock Nutella Chocolate Chip Cookies - adapted from Goddess of Baking Yield: 3 Dozen Ingredients: 1 1/3 Cup Flour 1 Tablespoon Unsweetened Cocoa 1 Teaspoon Cinnamon 1/4 Teaspoon Baking Powder 1/4 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Stick of margarine, at room temperature 2/3 Cup Sugar 1/3 Cup Light Brown Sugar 2/3 Cup Mock Nutella, a chocolate hazelnut spread 1/2 Teaspoon Vanilla 1 Egg 11/4 Cup Semisweet Chocolate Chips Method: Mix together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients. In the bowl of your electric mixer, cream together butter, granulated sugar and brown sugar until light and fluffy. Add egg and continue to beat. Add chocolate hazelnut spread and vanilla extract. Add flour mixture and mix until just incorporated. Add chocolate chips and mix. Chill for at least 1 hour.  (I only chilled for one half hour since I was in a hurry and it worked just fine.) Preheat oven to 350. ...

I made these cookies, a week before, we were to post them and I completely forgot to post my comments on this cookie from the Baked Baking Book, "Baked Explorations." This is a sweet crackly chocolate cookie and unlike my usual thumbprint cookies, it is not filled with jelly although I did choose my own filling, anyway.  I used caramel for the filling and I omitted the mint.  I am never sure about mint although, I always like the finished product.  I am sure this is delicious with mint and it was delicious with the caramel. You can find the recipe for these cookies at Jamie of Random Acts of Food . Check out the other Club: Baked member's thumbprint cookies here !

It is time for Taste and Create, an opportunity to cook from another foodie's blog.  Many of us have our Secret Recipe and are having fun doing this there.  I love this opportunity to cook, in this manner, twice a month. There is a difference between the two groups.  I am not sure how long Taste and Create has been around but I do know I have been participating in it for at least a year.  I have met the nicest people and cooked some new food and some familiar recipes.  Unlike Secret Recipe, the two partners cook from each other's blog.  That can be convenient if you have questions about the recipe. Both groups have in common fun and cooking. My partner is Melynda from Mom's Sunday Cafe.  She organizes Cookbook Sundays and works on Hearth and Soul amongst many activities that I don't know about.  I do hope, I will get to know her better. Now, I have to make a huge admission.  Yesterday, I woke up asking myself if I hadn't committed...

I had decided to use Flour  (the book) for my baking.  I have to send, at least, one cookie from the book, to the soldiers.  Then, I want to find one from King Arthur's Flour, the second book, I had chosen. When, I received Joanne Chang's delightful book, flour , with a small f, even though I have been capitalizing it. Old habits die hard and I capitalize titles of books.  Sorry Joanne.  My excuse is that I am a teacher.  What kind of an example would I be for my class? There is a characteristic of Joanne Chang's personality that is very pleasant.  She talks about her path to baking.  She explains the magic of flour in baking.  She gives you tips and teaches her readers in a respectful manner.  She kept me with her, when I picked up the book.  I wanted to read her introductions to the recipes.  I am not telling you , she is exciting or dramatic.  She is more like an old friend who wants to bake with you.  The ton...