Share List I have been on a muffin kick lately. I came up with a technique that produces those tall bakery-style jumbo muffins and I’ve been baking, testing and adapting recipes like mad. This blueberry muffin recipe uses yogurt instead of butter, which my cholesterol appreciates (except in the streusel topping, but that’s minimal.) The family really likes them – even the boy, who says he doesnt like chunks of >> Get the Recipe!
Share List This is a keeper of a Blackberry Muffins Recipe for sure! We are at the time of year around here where fruit is stupidly expensive. $1.99 a lb for apples is higher than I’ve ever seen it. Hopefully spring brings with it some new crops that bring our prices down. Berries must be in season because they’ve been fairly reasonably priced, with blackberries at $.99 a 1/2 pt >> Get the Recipe!
Share List Oatmeal is good for you, right? So these Oatmeal Cookies with Dark Chocolate & Walnuts are really really good for you…… Okay maybe not – but these cookies are swoonworthy – and definitely packed with flavor. I like that they use old-fashioned oats – I think they hold up better, they don’t “dissolve” into the cookie – which means a better oatmeal-cookie-texture. Use semi-sweet chips if you prefer, >> Get the Recipe!
Share List These tasty butter cookies are a holiday tradition in our home. While you can dye and color the dough to make green trees or whatever you like, I prefer the plain sugar cookies with sprinkles and redhots as decoration. You need a cookie press for this recipe. You could roll them in logs and refrigerate and slice, but it’s just not the same. I got my cookie press on >> Get the Recipe!
Share List I love ginger cookies – not the dense, tasteless gingerbread men with the too-sweet frosting – I like ginger/spice cookies that are not as sweet and taste great with a hot cup of coffee – dunked of course. This recipe is pretty tasty and has A LOT of spices in it – hopefully you have this in your cabinet and you aren’t running out the buy a spice >> Get the Recipe!
Share List These are a much requested cookie in our house. Todd likes them with Pecans as well as Walnuts – so choose whichever you like. They freeze, transport and mail quite well. They don’t get super brown – so don’t overbake waiting for them to brown up! In some cookies, it is okay to substitute margarine – but these just dont taste or turn out the same if you >> Get the Recipe!