All purpose filling/frosting/icing

          Great for oreos, sugar cookie sandwiches, king cake, cinnamon rolls, most anything! Filling/Frosting/Icing 1 stick butter 3 C confectioner’s sugar 3 tsp vanilla extract dash salt 2-4 tbsp milk Beat butter until smooth. Slowly add other ingredients until blended.  Add milk to reach desired consistency.  Store in ziploc bag in … Continue reading

Joe’s Special

According to James Oseland (of Saveur and Top Chef Masters fame), people in Northern California grew up eating this. It’s not pretty.  He called it “one of the most odd and divine scrambles known to man.”  That description intrigued me only slightly.  When I saw that all the ingredients are almost always available in my … Continue reading

Crisp Chocolate Cookies

Adapted from Smitten Kitchen’s recipe for classic ice cream sandwiches.  The assembly/ice cream part of that recipe was ridiculously involved for the amount of time and patience I had when I tried it last summer. The great news is that these cookies keep in the freezer for ages and are deeply chocolatey with a hint … Continue reading

Foolproof Holiday Cookies with Kids

FOOLPROOF HOLIDAY COOKIES Published November 1, 2011.  From Cook’s Illustrated. These allow a lot of handling by small hands without getting too sticky.  Delicious with just sprinkles added right before baking or I like to use pre-made squeeze tubes of icing.  The Betty Crocker Cookie Icing (Randall’s/Wal-Mart) dries within one hour if you need to transport it … Continue reading

Creme Fraiche Chocolate Tart

This recipe came with the packaging of the Bellwether Farms Creme Fraiche.  It’s unbelievably simple which is why it prompted me to figure out how to make a tart shell and learn to cook with creme fraiche all in one sitting.  The tart shell has since been improved but the filling really can’t be beat. … Continue reading

Red Pepper Hummus

Hummus is a favorite for healthy hippy children.  It’s also the simplest thing for a kid to make if you trust them to push the button on the food processor.  Garbanzos, Tahini, Red Peppers. All from the pantry with ridiculous shelf life?  Yes, please. Red Pepper Hummus 1 can Garbanzos, rinsed 1/4 C tahini 1-2 … Continue reading

Cranberry Bread

I’ve made this bread every year as far back as I can remember. The recipe actually comes off the back of a children’s book called “Cranberry Thanksgiving.”  My mom was reading the story to me long before I was involved in the baking.  The sweet golden raisins tone down the tartness of the cranberry and … Continue reading

Cherry Ginger Crunchy Granola Bars

Granola bars practically have their own aisle at the grocery store.  I always wonder why nobody makes granola bars at home and why they’re never available fresh from the bakery.  Oats are cheap.  All the ingredients are readily available in my pantry.  It was a mystery until I made my first 5 batches.  That’s when … Continue reading

Whole Wheat Cinnamon Rolls

Hooray for breakfast! I have a newfound love of baking yeast breads. Since I am a novice, I have endeavored to master simple breakfast breads that I can stop and start around naptimes and playtimes.  The best thing about yeast is that if you have enough time, it will cooperate with your schedule.  These are … Continue reading

Strawberry Rhubarb Pie

The strawberries this June were the so amazing that we purchased 5 lbs at a time.  We ate them plain, we macerated them in sugar and Cointreau, we had shortcakes. But the boldest and most important addition to the fabulousness of strawberries that I have discovered is RHUBARB.  Having never purchased or worked with it, … Continue reading