Friday, December 25, 2009
Update
Merry Christmas!!!
And finally, my favorite. We got Leo some one-piece puzzles. He's really great at taking the pieces out (notice the one he's flinging through the air) but we're still working on putting them back together again.
Sunday, December 20, 2009
More Yumminess
Chocolate Chip Shortbread
adapted from Ina Garten
Ingredients:
3/4 pound butter, softened (I used margarine and they turned out just fine.)
1 cup sugar, plus extra for sprinkling (I didn't sprinkle because the recipe never says to.)
1 tsp vanilla
3 1/2 cups flour
3/4 tsp salt
12 oz bag mini chocolate chips (I thought this was a lot of chocolate and would probably use less next time.)
Pre-heat oven to 350
In a bowl combine butter and sugar and mix until combined and creamy. Mix in vanilla. In a separate bowl combine flour and salt. Add to butter mixture. Mix on low speed until the mixture begins to come together. (I was using a hand mixer and actually had to do this last part with my hands because it wasn't sticking together.) Add the chocolate chips until just mixed in. Roll into a log about 2 inches in diameter. Wrap in parchment paper and refrigerate until firm.
Cut the log into 1/4 inch cookies and place on a parchment covered baking sheet. (I didn't use parchment and they didn't stick at all. Also, they don't expand at all so you can get quite a few on each baking sheet.) Bake for 11-13 minutes, until edges begin to brown. Cool to room temperature. (Seriously, don't try and eat them hot. They're soft and totally un-shortbread-like. Really gross. I actually threw mine in the freezer for a while.)
Saturday, December 19, 2009
Big, Black Eye
Thursday, December 17, 2009
I'm a Phoenix!
Friday, December 11, 2009
More Snow
Monday, December 7, 2009
Snow and Belly
Saturday, December 5, 2009
Saturday, November 14, 2009
Prep Time: 15 minutes plus baking time
Preheat To: 350ºF
Serving: 9 3" squares or 18 smaller bars
Ingredients:
1 cup quick oats, uncooked1 cup flour
1/2 cup flaked coconut
1/2 cup coarsely chopped walnuts
1/2 cup firmly-packed light brown sugar
1 tsp baking powder
1/2 cup butter, melted
1 can sweetened condensed milk
1/2 cup lemon juice
Preparation:
1. Combine oats, flour, coconut, nuts, sugar, baking powder, and butter until crumbly. Pat ½ of crumb mixture evenly on bottom of 9x9" parchment paper-lined baking pan. Reserve other half.
2. In medium bowl, combine Eagle Brand and lemon juice. Pour Eagle Brand mixture onto crumb layer. Sprinkle remaining crumb mixture on top.
3. Bake in preheated 350°F oven 25 to 30 minutes. Cool thoroughly and cut into squares.