Bay to Breakers Bakes: Part Two

For those of you who did not see part one, I took part of another bake sale for charity; this one for the Leukemia and Lymphoma Society. I made chocolate covered pretzels with peanuts…

there were so many other baked goods, including cookies, brownies, and muffins. It was so busy with people buying things and people-watching that I forgot to take pictures of anything else or of the sale itself. I did see some awesome costumes and even some nudity, but again, no pictures from me. If you would like to donate money to the fund, please click on the part one link for more details.

Biscuits

It’s been a long time since I’ve posted about baking, or even at all, except for the weekly links. I apologize for my absence but my head was all jumbled with everything that happened in my life last month. But now I am better, and ready to spend time in the kitchen and baking again. And, of course, sharing that baking with you. I have baked some things; I made cinnamon rolls with peanuts, and I made chocolate chip-banana-oatmeal cookies, and even some bread. However, was just not in the blogging mood last month. If those items sound good to you, I have the recipes on their own pages, just no blog post about them.

Anyway, this post is not about anything in the past (sorta). This is about the biscuits that I made. Which, of course, are from today, but the recipe I adapted is from long ago (at least according to the article). I adapted the recipe just slightly, adding some gluten-free flour blend (pre-packaged) and some water, simply because I ran out of milk. They just came out of the oven and the warm piece that I had was really buttery and good!

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Peanut Butter Cookies

I wanted to use up the peanut butter and peanuts that were leftover from the brittle, so I made peanut butter cookies with peanuts in them. They are tasty, and it was my first time I adapted a recipe on my own, so they are a little too sugary for my taste. I got the recipe from A Field Guide to Cookies, written by Anita Chu. It is a very basic peanut butter cookie recipe, but right at the top of the page it read, “do not use natural peanut butter, because it separates” so I thought, well, that’s what I’ve got, so I have to make it work. I thought that it must separate because of the fat content. So I did not use butter in the recipe. I was going to replace the butter with peanut butter, but I didn’t have enough, so I just added oil. I think they turned out okay. I will post the original recipe on here, since the recipe that I ended up with is not perfect. I still have some peanuts left, so the next post might also feature them; sorry in advance for so many peanut posts, but I think this blog needs a little more balance of flavors, since most of the recipes on here are chocolate-y.

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…and now we bring you back to our (regularly scheduled) blogging.

Okay, so I hope you like the changes I’ve made so far. If you are new here, take a look around. I just started filing away the recipes I’ve used and featured on this site in a neat page I like to call the “recipes” page. It can be found at the top of this one. I have just slightly changed the look or “theme” of the pages to be more readable. I am also going to have shorter posts, and the recipes will be after the “jump” (just click on the little ” read more” link.) As previously mentioned, you’ll also be able to find the recipes on the new page.

So here is today’s post: peanut butter-peanut brittle and chocolate pudding


I wanted to try out (or really, use) the Silpat (a silicone non-stick mat used on cookie sheets or jelly-roll pans or any other flat surface to create a non-stick surface that is reusable and easy to clean) and the ramekins I/my mother bought me for my birthday. What better way to try these new kitchen items than to make brittle and chocolate pudding? I couldn’t think of anything either. (Yet.)

Both recipes were actually quite similar in method, and both things are easy to make. Quite simply, add things to a heavy-bottomed pot, wait a bit, add some more things, stir them around, and pour them out. Almost sounds like the hokey-pokey. (Just put your right hand in, etc. You don’t hear the similarities? Hmm…maybe that’s just my inner child poking it’s way out. Get it? POKING? Hokey-POKEy? Huh?) Anyway, if you are still interested in finding out about how to make brittle and/or chocolate pudding, just click away, and I’ll see you after the jump. (Just put your whole-self in…)

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