Yawn.
Sorry, but I don’t have a new cookie recipe this afternoon. Those sweet & salty cashew cookies were so good that I saved some for today and don’t need anything more — at least not immediately.
I did do something productive – I made a pie crust. I have no idea what to put in it, but at least it’s on hand in case something comes to mind. Maybe Crisco’s big list of pies will help. Beth Royals’s coffee tart looks good, but I’m not in the mood for mocha right now and Todd’s trying to cut down on desserts.
Now I’m going to go take a walk in the woods. With Fuzz in drama camp, it’s been really quiet around here.
Hmm, well since you don’t feel like baking, I have a question. When you’re coming up with new recipes, how much do you change the original before you call it your own? Because obviously, each different sweet is going to have the same basic formula, with slight variations on how much butter, flour, sugar, etc. My sister and I always thought three changes. Major ones, not like use chocolate extract for vanilla, chocolate chunks for chips, and pecans for walnuts. Do you have a guideline?
http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=36671
I made the filling of this pie to fill a crust I made over the weekend. The only change is that I substituted sugar free Jello for the full sugar stuff. It was very refreshing and yummy!
Amy, I try to make 5 major changes. Usually when you start making a few changes, other changes come naturally.
Cookleitz, my husband would love that pie. I didn’t see your post soon enough and already started another one. Will save.
How about a blueberry pie?
I was thinking a blueberry pie sounded good, since they’re in season and all.
I guess it’s too late anyway, since you’ve already started.
Emilie, you and I were on the same wave-length, because that’s what I made! I’m going to post a picture later this evening.