The flavour sneeks up on you after you have taken a bite. When teh recipe calls for vanilla pudding powder and all you have is banana pudding powder? Improvise! Continue reading
With the power back on, its time to replenish the cookie cupboard. 🙂 I had spied this Brown Sugar Cookie recipe in the Company’s Coming Cookies recipe book a few days earlier. This afternoon after lunch, with the oven still warm from lunch, I took a crack at making these treats.
Today we made up a new cookie recipe, we call them Peanut Butter Chocolate Pockets. A well balanced flavour and a stable cookie dough. The little video we made shows the folding technique and end results.
Gina found this recipe somewhere online, a very simple cookie to make. Makes a rich, delicate butter cookie.
First time making these type of cookies. The recipe said it would make 5 dozen… well, maybe… if you were using a teaspoon to scoop the dough. But the lemon rind flavor is nice and even tastes better the next day. Worthy to make again.
Found this recipe in a book and it sounded good. Make the dough, which includes cream cheese, and roll out like to a 9×12 sheet 1/4 inch thick. Well, there was more dough than that, so I rolled it out 9×18. Make up like a cinnamon roll and chill for 1/2 hr. Cut into 1/2 inch slices and bake for 10-12 min at 350F. Suppose to make 4-1/2 dozen cookies. Well, it didn’t quite go like that…
Chocolate and cinnamon?? Yes, I questioned it too. On top of that, there’s also raisins and walnuts. Ok, I’m game to try anything. I mean, if the recipe author took the time to put it in their book, they must think a lot of it.
Mix the dry and wet separately
This is the 4th recipe I discovered today to make use of that liter of buttermilk. So you like the flavor of toffee but don’t have toffee chips to add? No worries, try this recipe out.
This is the third of 4 recipes that were new-to-me to try out and to use use of the liter of buttermilk that was in the fridge.