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Happy Halloween, Ghouls and Ghosts! Today was the day we were supposed to “paint” that pie pumpkin. As it happened, we didn’t paint it at all. Instead, Fuzz’s class had to weigh and measure their pumpkins, then gut them and count all the seeds by ten. Sounds like party to me! See, our …
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This one’s from the Blue Diamond nut company. It’s a brown sugar flavored shortbread topped with sliced almonds and butterscotch chips. The shortbread base is thin but very sturdy and makes a good foundation for the mixture of almonds and butterscotch chips. Did you know Hershey makes butterscotch chips? I didn’t, …
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On Sunday I posted Pat’s recipe for chocolate chip cookie bars — a recipe she recommended to me when I asked her for a recipe that keeps well. The bar cookies tasted great on day one, but just to be sure, I wrapped them in plastic wrap and put the individually wrapped bars in an [...]
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Today’s second cookie was something I threw together at the last minute, my excuse being that the cookies would be perfect for Friday’s class Halloween party. Since the party is not until Friday, I prepared the dough, shaped it into little balls, and baked a few cookies so I’d have something to photograph and review. [...]
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Today’s been busy, but I managed to fit in two new cookies. This is the first one and it’s from Cooking Light. I love the combination of cranberries and sour cream, so when I saw this recipe last night in the November issue, I knew right away it would be today’s cookie. After running to [...]
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When I was little, my mom made a fresh pumpkin pie using the guts of a Jack-o-Lantern. I didn’t like pumpkin much to begin with and that pie turned me off to it completely. Years later, I tried pumpkin pie again; this time, from a typical recipe using canned pumpkin. Thanks to its mild flavor [...]
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