Alton Brown, Chew on this!

I would say it's a little known fact that Alton Brown is one of my celebrity crushes. Yeah, yeah I know what you're thinking.."Alton Brown?? But he's so nerdy and goofy!". Yes, he is nerdy and goofy, but come on - that's part of his charm!! And besides that, the man can throw down in the kitchen, what woman doesn't love a man who can cook AND bake?? But crush factor aside, Alton has let me down today! Or maybe I've let myself down? At this moment I have no idea, which it is. I probably screwed something up, but it feels so much better to blame a man for it. HAHA, just kidding guys! No but seriously, I just finished baking a batch of Alton's chocolate chip cookies known as "The Chewy" and while they taste good, they look sooo not cute. I've consulted with my dear Anna, the cookie queen herself, and possibly I didn't have the dough chilled well enough, and that's why the cookies basically flattened out as they cooled. The very dark brown-ness I would say is because the recipe called for such a large amount of brown sugar in comparison to the amount of granulated sugar called for. They definitely aren't burnt or even overdone. They just look like it..lol I have another chocolate chip cookie recipe or two that I want to try out, but I will give these another shot sometime to see if next time I can get them to turn out thicker. And I hope more visually appealing, as my Big Bad Dad nicknamed them "Chocolate Chip Cowpatties" because, yes, apparently they resemble the aforementioned. I have spent little to no time in a pasture, therefore I thankfully cannot confirm whether his observation is accurate or not. Ahh, clever guy that Big Bad Dad is. The Chewy yields: 2 1/2 dozen 2 sticks unsalted butter 2 1/4 cups bread flour 1 tsp kosher salt 1 tsp baking soda 1/4 cup sugar 1 1/4 cups brown sugar 1 egg 1 egg yolk 2 Tbsp milk 1 1/2 tsp vanilla extract 2 cups semisweet chocolate chips Heat oven to 375 degrees F. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container. Source: Alton Brown

Challah, makes me wanna holla!!

Yup, sure does. Challah makes me wanna holla! Why you ask? Because it's sooo good. And because I baked another loaf of bread. I'm not one to toot my own horn and I don't wanna jinx myself, but so far so good with the learning to bake bread. Next I've got my eye on a couple swirl breads, with some kinda spice or flavoring swirled in, kinda like a cinnamon swirl loaf bread. Challah is a Jewish egg bread that is often eaten on the Sabbath and all Jewish holidays. This was all unknown to me until I googled challah to see what kind of tantalizing description I might find, and there you have it - Jewish egg bread. lol But seriously, it makes me think of a brioche or something. It's yummy. The only thing I did wrong was simply due to lack of bread baking experience. I should have rolled my dough into longer thinner sections for the creating the braid. During that second rise the braid got HUGE!! Challah Bread 1 package active dry yeast 3/4c. warm water 1 Tbsp granulated sugar 1 1/4 Tbsp unsalted butter, melted & cooled 1 tsp salt 1 egg (plus additional for eggwash) 2 1/2-3c. all-purpose flour Preheat oven to 375 degrees. Combine 1/4c. warm water and sugar in mixer bowl, sprinkle yeast on top. Let mixture bloom for 10 minutes. Add remaining 1/2c. warm water, salt, melted butter, egg, and 1 1/2c. flour. Beat with paddle attachment in stand mixer for 5 minutes, until well combined. Change to dough hook, and slowly add 1c. more of flour. Knead until incorporated, if dough seems thin & too wet gradually add additional 1/2c flour. Dough will still be a bit sticky, knead until no longer sticky and pulling away from sides of the bowl, about 5 minutes. Let dough rest in a greased bowl for 1 hour. Dough will almost double in size. After rising, punch down and place on lightly floured surface. Divide dough into 3 equal sections. Roll each section into a rope, about 12 inches long. Braid ropes together and let sit on baking sheet for about 45 minutes. Brush with eggwash and bake for 30 minutes, until golden brown.

The Rolling Scones Biggest Hit

Yeah, cheesy title I know..but ya luv me for it. Admit it! Well I've been wanting to make scones for a while, but hadn't quite found the recipe I wanted. All the recipes were full of eggs and HEAVY cream, which screams FAT!! Or they required fruit that I didn't have, and honestly didn't want in my scones, not at the moment anyway. I wanted a butter, slightly sweet scone with a nice flavor, that's still moderately healthy. Well me being me, when I don't find what I want, I make it up. I took the recipe for Cranberry Scones from Martha Stewart's Baking Handbook and reworked it to get my perfect biscuits..errr I mean scones. I mean come on, let's be honest with ourselves here. Isn't a scone really just the British version of a biscuit?? YES!!! But without further ado, Sugary Cinnamon Scones. Sugary Cinnamon Scones Scones Dough: 2c. all-purpose flour, plus more for work surface 1/2c. sugar 1 Tbsp baking powder 1/2 tsp salt 6 Tbsp unsalted butter, cut into small pieces, chilled 2/3c. fat-free half-and-half, plus 1 Tbsp reserved Cinnamon Filling: 2 Tbsp packed brown sugar 1 Tbsp sugar 2 tsp cinnamon Sugar Glaze: 3 Tbsp Confectioner's Sugar fat-free half-and-half, as needed 1. Preheat oven to 425 degrees. In a small bowl combine all ingredients for cinnamon filling. Mix until evenly blended. Set aside. 2. In medium bowl, whisk together flour, 1/2 c sugar, baking powder, and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in 2/3c half-and-half until just moistened. 3. On a lightly floured surface, gently knead dough, 5-10 times. Pat into a 1/2 inch thick round or square. Evenly sprinkle half of dough with cinnamon filling mixture. Fold plain side over so that cinnamon filling is sandwiched in the middle. Cut into 8 evenly sized wedges; place on a baking sheet, approximately 5 inches apart. Brush tops with the reminaing 1 Tbsp half-and-half; sprinkle with 1 Tbsp sugar. Bake until golden brown, about 12-15 minutes. Let cool on wire rack. 4. Mix Confectioner's sugar with enough half-and-half to make a glaze thin enough to drizzle. When scones are cooled drizzle with glaze. I've chosen to use this recipe for this month's Weekend Cookbook Challenge. This month's challenge is to figure out what your winter comfort food is and why. Since I'm totally and completely food obsessed I have lots of foods that I find comforting. I don't eat alot of scones, and this is actually the first batch I've ever made. But they are chocked full of cinnamon goodness and cinnamon is definitely a comfort flavor for me. It has such a soothing homey taste and feel. Plus these scones taste EXACTLY like Bojangles cinnamon biscuits, and that in itself makes them a comfort food. Y'all know I live & was raised in the south, and Bojangles is only the king of Fried Chicken..forget that old colonel guy. Yup Bojangles is where you go when you're all out of sweet tea and too lazy to make any, or you're craving fried chicken and Nana's not fryin any. It's that good.

Feed a fever, starve a cold??

Tag, I'm it!! Thanx to the cookie crazed Anna who tagged me for this meme that couldn't come at a more perfect time of the year for those of us in the northern hemisphere. I have NO idea where this meme started, but my guess is it was started by someone either nursing a sick child or suffering from a cold themselves. The meme says to relay your best cold remedy. I have to be honest, when posed with this question, I realized I don't really have a cold remedy. None were ever passed down thru my family and I never developed one myself. Thankfully I guess my family has always for the most part been blessed with one heck of a strong immune system, which keeps us from getting any kinda cold, flu or virus very often. KNOCK ON WOOD!! It seems that without fail whenever I'm down with a cold I always always crave apple juice and Campbell's chicken noodle soup. I can remember being home sick from school as a little girl and my daddy waking me from naps feeding me mugs of warm chicken noodle soup and glasses of ice cold apple juice. Something about that has always been so soothing. So the soup and juice along with lots of sitting around resting is pretty much my remedy. If the sickies get me bad enough I'll drag myself to the doctor and beg for some antibiotics or I'll take some nyquil and try to sleep it off. I'm tagging: Chan, Alice, and Strawberry

Cookie Monster Strikes Again!

I'm a sucker for a good cookie, but I expect alot and I won't settle for less. I deserve the best darnit! I definitely wasn't disappointed with my latest batch of cookies, and I didn't need any taste testers to tell me I had a hit on my hands with these. A couple days ago I was craving chocolate chip cookies, so of course I headed to the kitchen to whip up a batch. But rather than reach for my usual recipe I decided to try my first ever Cook's Illustrated recipe. I like my chocolate chip cookies thick and chewy, soft even, and my standby recipe is good for that, but I wanted better. I'm a perfectionist what can I say? When I find what I'm looking for, I start striving for better. Thick and Chewy Chocolate Chip Cookies Makes about 18 large cookies These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the cookie sheet. Oversized cookie sheets allow you to get all the dough into the oven at one time. If you are using smaller cookie sheets, put fewer cookies on each sheet and bake them in batches. 2 cups plus 2 Tbsp all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm 1 c brown sugar, packed 1/2 c granulated sugar 1 large egg plus 1 yolk 2 tsp vanilla extract 1 1/2 cups semisweet chocolate chips 1. Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line cookie sheets with parchment paper. 2. Whisk dry ingredients together; set aside. 3. With electric mixer, or by hand, mix butter & sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined. Add dry ingredients & beat at low speed just until combined. Stir in chips. 4. Roll scant 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves at their base, again forming a single ball, be careful not to smooth uneven surface. Place formed dough onto cookie sheet, leaving 2 1/2 inches between each ball. 5. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy, 15 to 18 minutes. Cool cookies on sheets. Peel from parchment when cooled. Ok, that whole splitting the dough ball in half & rotating it, sticking it back together - that was somewhat confusing without a visual, and just sounded like too much time and work involved. Besides that, looking at how much dough I had, I seriously didn't want cookies as huge as those would have been. So I used a small-ish dough scoop and made about 24 dough balls, making sure not to smooth out the dough, as noted in the recipe instructions. I cut down the baking time to about 12-14 minutes and the cookies were perfect! The original recipe called for 1-1 1/2 cups of chips. I added more like 2 cups which was more than enough. Anymore would have been too much. Also, I used a mix of semisweet chips and the caramel swirl chips from Toll House.

They call her the Queen of Hearts

Love is in the air.. Nope, it has nothing, and I mean nothin' to do with a man. It's all about the cookies. "Cookies?" you ask. Yes, colorful, sugary, heart-shaped ones to be exact. With a name like "No Fail Sugar Cookies" I had my doubts. But they are everything the name claims them to be and more. I've got a drawer FULL of under-used cookie cutters and I just ordered some new ones, so expect more great things outta this recipe, which can be found at KitchenGifts.com. When you try this recipe, I HIGHLY recommend that you follow her hints about dividing the dough into about 3-4 parts and rolling each part between wax paper before chilling. It's so not nearly as messy and it's so much easier. No-Fail Sugar Cookies 6 cups flour 3 tsp. baking powder 2 cups butter 2 cups sugar 2 eggs 2 tsp. vanilla extract or desired flavoring (I like almond myself) 1 tsp. salt Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours (or see Hint below) Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3” cookies. HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies. The cookies are decorated with Royal Icing. Royal Icing 3 3/4 cups sifted confectioners' sugar 3 T meringue powder 6 T warm water Beat 4 to 5 minutes. By hand, stir in optional flavorings and desired tints.

Is Your Head Well Fed??

Is Your Head Well Fed? That's the question The Well Fed Network is asking. The Well Fed Network is a recently launched site, officially opened on 1/2/06 to be exact. Well Fed is a blog network that resembles a cross between a trade journal, a personal food diary and an online food magazine. Well Fed features food, restaurant and book/magazine reviews, along with recipes, and tasting notes. Pretty much the skies the limit, if it involves food some how you will possibly find it on Well Fed. The Well Fed Network definitely seems to be setting the pace for something new and different in the realm of food, and I anticipate it will go above and beyond the internet. I encourage you to go check it out, and check back frequently for my writings as I am a contributor to Sugar Savvy, the Well Fed blog all about chocolate and candy. If you've been to my blog before, you know I should be nearly expert in this area due to my enormous sweet tooth, so The Well Fed Network should be loads of fun and a wonderful experience.

7 Meme!!

Yaaay I've been tagged for another meme!! I luv these things =) Thanx to my sweet sweet Alicat over at Something So Clever for tagging me. This tag is a little different, until Ali I hadn't seen this Meme yet..so maybe it's a new one?? Oh yeah, Sammy & Stumpy found out that Alicat let Piggy & Letta help her with her answers so they were both dying to put in their 2 cents over here. In order to keep peace in la casa and because I'm a sucker for a cute face I gave in. Their answers are in blue. Stumpy & Sammy, just wanted to say hi to all their adoring fans..and to give ya'll a little eye candy. I know, my boys are so modest aren't they? lol Seven Things To Do Before I Die: 1. Get married & have a little baby girl. 2. Have a yorkie terrier, one of the tiny fit in my purse puppies. 3. Host a Martha Stewart worthy dinner party. 4. Make every effort to grow my bakery into a real live BUSINESS. 5. Write a cookbook & have it published. 6. Sammy: Show Stumpy I run this house. 7. Stumpy: Seek treatment for my doggy anxiety. Seven Things I Cannot Do: 1. See a snake - even on tv without freaking out. 2. Find MY perfect pair of jeans. 3. Dance, I'm with Alicat on this one. 4. Touch someone elses feet. 5. Leave the house without a cellphone, eventho nobody is gonna call lol. 6. Sammy: Take my toys back from Stumpy. 7. Stumpy: Be nice to Sammy. Seven Things That Attract Me to Blogging: 1. I get to say what I want, and about food..what could be better? 2. Meeting so many cool people who share my obsession with food. 3. Having a blog motivates me to keep sharpening my skills. 4. Blogging is just such a great creative outlet! 5. Foodporn. Lots of foodporn. I'm totally agreeing with Alicat on this one again. 6. Sammy: It makes Mommy happy. 7. Stumpy: (with a bewildered look on his cute little face) Uhh, mommy, what's bloggin'?? Seven Things I Say Most Often: 1. Stumpy get in here! 2. Mommy luvs you!! 3. Ugh I feel so fat. 4. Eh..not so much 5. Dude! what the hell??. 6. Sammy: Ruff Ruff!! Mommy, Stumpy's being a bastard again! 7. Stumpy: Food! More food!! Seven Books I Love: 1. Tuesdays With Morrie - Mitch Albom 2. A Walk To Remember - Nicholas Sparks 3. Modern Classics 2 - Donna Hay 4. The Five People You Meet In Heaven - Mitch Albom 5. Disappearing Acts - Terri McMillan Eh..I've only got 5, sue me..no not really please don't =) Seven Movies/DVDs That I Watch Over and Over Again: 1. Steele Magnolias 2. Sweet Home Alabama 3. Brown Sugar 4. Forrest, Forrest Gump 5. Smoky And The Bandit 6. Grease 7. Dirty Dancing Seven People (or Dogs!) I Want To Join In Too: 1. Lisa over at In A Nutshell 2. Jasmine, the Cardamom Addict 3. Heather over at Eating for One 4. Rorie over at Milk & Honey 5. Vanessa, when she's feeling better 6. Eric, my faithful worshipper lol 7. Peanut Butter & Purple Onions because the combo really does sound crazy..lol If any of you aren't into the whole "tag you're it" my apologizies..but I do luv my memes!

Breakin' Bread

I absolutely LOVE bread..I'm a carb addict, honestly. I swear to you I could never do the Atkin's Diet, I wouldn't last a day without carbs. Breakfast/lunch usually consists of bagels, waffles, homemade muffins or something along those lines. And, with that said..I made bread! From scratch, with yeast and everything. My goal is to learn the art of bread making. And I will be honest, that seems like no small feat to me. Bread baking has always been a bit intimidating to me. All that kneading, and rising..scary. I used a recipe from The Weekend Baker, which by the way is a fantastic book. It seems to have lots of great recipes. The book is broken down into 3 sections, based on the amount of time you are able to devote to the recipes. The only thing I don't like about the book is there aren't a lot of photos. I'm super visual so great color photos are a HUGE must for me when it comes to cookbooks! Peasant Boule Makes 1 round loaf 3 1/3 cups all purpose flour 2 1/4 teaspoons (1 packet) instant yeast 2 tablespoons granulated sugar 1 1/2 teaspoons table salt 1 1/2 teaspoons baking powder 1 1/3 cups very warm water (between 115 & 125 degrees) 2 tablespoons unsalted butter melted Optional: 2/3 cup finely chopped mixed fresh herbs (recipe can be prepared by hand, however instructions are for using a stand mixer, as that's the method I used) 1. To mix in a stand mixer In a large bowl of a stand mixer, combine flour, yeast, sugar, salt and baking powder. Whisk until well blended. 2. Check water temp; should register about 120 degrees on an instant-read thermometer. In order for the yeast to grow, the liquid needs to be between 115-125 degrees. 3. Fit mixer with dough hook. With the mixer on medium-low speed, slowly pour the warm water into the flour mixture and mix until the flour is completely incorporated. Add the chopped herbs (if using). Increase the speed to medium-high and beat until the dough is smooth and pulls away from the bottom and sides of the bowl, about 6 minutes. If the dough clumbs up the hook, stop the mixer and scrape the dough back into the bowl. Don't venture too far away while the dough is mixing, as the mixer might dance around on the counter because of the large amoutn of dough. 4. Let the dough rise Scoop up the dough & shape into a ball. Lightly grease the bowl & pop the dough back into it. Cover the top securely with plastic wrap. Let the covered dough rise in a warm spot until doubled in size, about 45 minutes. 5. Generously butter an 8-inch round cake pan. Turn the dough out onto clean work surface (no need to flour; the dough is soft, but not sticky) and press down gently to deflate it. Shape dough into a rough 7 inches wide & place it, smooth side up, in the prepared pan. Generously brush with some of the melted butter. You may not need all the butter. 6. Let dough rise (no need to cover it) in a warm spot until doubled in size, about 25 minutes. It will fill the pan and will be light and airy to the touch. 7. Position an oven rack on the middle rung. Heat oven to 375 degrees. Brush dough with remaining butter. 8. Bake until the boule is well browned and sounds hollow when tapped, abuot 40 minutes. Transfer pan to a rack, tip the baked bread onto the rack, and remove the pan. Set the loaf right side up and let cool completely. I was pretty pleased with the outcome. This is just a good basic crusty white bread. Definitely a good beginner recipe for others like myself who want to start baking bread. I was afraid of over kneading the dough and actually I think I should have kneaded it more because it was a bit sticky. So I'll try the recipe again and be sure to knead the dough more. The only other thing I'm not sure about is why the bread softened up after it had been sitting overnight. It's by no means soggy, but initially it was fairly hard and when tapped the loaf sounded hollow. I put the loaf in a large ziploc bag on the counter overnight and the next morning I noticed it seemed to have softened up. My muffins often do this too. I guess something to do with moisture, does anyone have any clues or suggestions? If so I would love to hear from you, please let me know.

And the search continues

Yesterday started off as what I thought would be another half-assed attempt at finding a brownie recipe that's everything I've dreamed of and more. Well, it didn't turn out to be so half-assed, but I'm still continuing my search. I tried a recipe that, according to the notes I've written previously, came from Ghirardelli in the Downtown Disney Marketplace. Unfortunately these brownies didn't seem to be very photogenic, so you'll have to excuse the one horrible photo. But I did want to give you a visual aid, albeit a lousy one. Double Chocolate Brownies 2 eggs 3/4 cup sugar 1 teaspoon vanilla extract 1/2 cup butter or margarine, melted 1/2 cup Ghirardelli Sweet Ground Chocolate and Cocoa 2/3 cup unsifted flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts 1 cup Ghirardelli Double Chocolate Chips Preheat oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla, add butter. Sift ground chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Stir in chips. Spread into greased 8 or 9 inch squaure pan. Bake 20-30 minutes. For extra chewy brownies, use 8 inch pan and less baking time. For cake-like brownies, use 9 inch pan and longer baking time. Cut into squares. I made a few substitutions that I feel certain did not compromise the quality or the outcome of the recipe at all. I doubled the vanilla, and I used pecans in place of the walnuts, as we have an allergic eater in our home. I used those new Toll House Swirl caramel/chocolate chips. Also I didn't have the sweet ground chocolate so I used a blend of half dutch process and half regular cocoa along with about 2 tablespoons of confectioners sugar. After I cut them up a wrapped a few of the brownies in plastic wrap and popped them in the fridge to chill, and I actually found them a bit more to my liking straight from the fridge. Next time I will toast the nuts a bit before adding them, toasting lightly just seems to bring out the nutty flavor so much more. And I think I would prefer semi-sweet chocolate chips, just something about the less sweet more chocolate taste contrast the semi-sweet chips give to brownies. My final change is that next time I will reduce the baking time. I didn't overbake the brownies in the sense that they're not burned or dry. However, I like my brownies very very fudgy & gooey, so for me, they are overbaked. The recipe said to bake for 20-30 minutes. In my oven they were completely done within 25 minutes. Next time I will start checking them around the 15 minute mark. I was at first pretty disappointed in this recipe. I didn't feel the brownies were bad, I just didn't feel they were good either. Well, surprisingly my toughest critic touted them "the best" I've ever made. Eh, maybe this is my best brownie recipe yet, but it's definitely far from the best ever. I'll keep searching, I've got my eye on a promising recipe, so keep your eyes on the blog for more updates on my search for the "richest, fudgiest brownie ever".

Lotsa Good Things in store...

I'm thrilled to introduce y'all to a new site created by my darlin Alicat of Something So Clever. She's created a great new site with a phenominal group of women, oh yeah and me too..lol So go over and check out Good Things.

Recipe Index

Apple Enchiladas Angela's Gingersnaps Au Gratin Potato Soup Awesome Slow Cooker Pot Roast Baby Pound Cakes The Bag Lady's Favorite Chocolate Pound Cake Baked Squash and Zucchini Coins Banana Cinnamon Muffins Barbeque Chicken Pizza Beef and Beer Chili Best Big, Fat, Chewy Chocolate Chip Cookie Black Bottom Cupcakes Blue Ribbon Chocolate Chip Cookies Bodacious Banana Bread Boiled Cookies Challah Chewy Chocolate Chip Cookies Chewy Chocolate, Chocolate Chip Espresso Cookies Chicken Enchiladas Chocolate Cupcakes with Buttercream Frosting Chocolate Sandwich Cookies with Vanilla-Cream Filling Cinnamon Cream Cheese Puffs Chocolate Coffee Buttercream Coconut Biscotti Coconut Cream Pie Coffee Cooler Cream-Cheese Stuffed Chocolate Cupcakes Crusty French Bread Custard Tartlets Deviled Eggs Devils Food Cupcakes with Chocolate Coffee Buttercream Double Chocolate Brownies Doubley Peanut Buttery Peanut Butter Cookies Easy Peasy Chicken Pot Pie Easy Tiramisu Egg Custard Pie Eggnog Cookies Fantastic Double Fudge Frosting Fried Asparagus Fudgy Brownies Hershey's "Especially Dark" Chocolate Cake Homemade Fries Homemade Marshmallows Hot Fudge Sauce Key Lime Pie Lemon Meringue Pie Low-Fat Chocolate Fudge Pie Meringue New-Style Old Fashioned Chocolate Pudding No-Fail Sugar Cookies Oaty Applesauce Muffins Obsessedly Soft And Chewy Peanut Butter Cookies Old Fashioned Gingerbread Orange Cranberry Muffins Oven Roasted Parmesan Asparagus Oven Roasted Potatoes Peaches n Cream Tart Peanut Butter Cupcakes Peasant Boule Peppermint Cupcakes Pudding Pops Ranch Oyster Crackers Really Good Blueberry Muffins Royal Icing Self-Frosting Cupcakes aka Nutella Cupcakes Sloppy Joes Snickety Snickerdoodles Spiderman Cookies Strawberry Tart Sugar Cookies with Royal Icing Sugary Cinnamon Scones Summer Chicken Bake Surprise Cookies Sweet Potato Casserole Teriyaki Beef Stirfry - Make Your Own Takeout Thick and Chewy Chocolate Chip Cookies Thick and Meaty Chili Uncle Bill's Microwave Potato Chips White Trash Wedding Cake Yellow Cupcakes with Vanilla Frosting