Monday, September 13, 2010
Stormtrooper Cookies
Aren't these cookies awesome?!!! I blogged about them on my craft blog, Crafting with Cat Hair.
Now that it is getting a little cooler, I should be getting back in the mood to start baking again. I just bought some Halloween cookie cutters at Michaels, so I'll be posting them soon. :)
Monday, May 17, 2010
BBQ Chicken Pizza
3 c. cooked chicken, shredded
1 c. barbecue sauce
1 c. shredded mozzarella cheese
1/2 c. shredded Cheddar cheese
Directions
Tuesday, May 11, 2010
Chicken Pot Pie
Wednesday, January 13, 2010
Chocolate Covered Pretzles
Monday, November 2, 2009
Peanut Butter and Chocolate Bird Nests
Monday, October 5, 2009
Shepherds Pie
Monday, September 28, 2009
Vampire Cookies
Ingredients
Betty Crocker sugar cookie mix
Wilton red decorating icing
Lip shaped cookie cutter (I used Wilton's Comfort Grips "Hot Lips")
Good and Plenty (white only)
Directions
1. Mix sugar cookies according to directions for cutout cookies.
2. Roll dough until 1/4 inch thick.
3. Cut cookies with lip shaped cookie cutter and place 1 inch apart on ungreased cookie sheet.
4. Cook sugar cookies according to directions for cutout cookies.
5. Let cookies cool completely.
6. Coat cookies with a thin layer of red icing.
7. Using a toothpick, draw a line through the center of the red icing to separate the top and bottom lip.
8. Place two white Good and Plenty candies (the fangs) under the toothpick line.
I really got "bitten" by the baking bug while I was making these cookies, and thus the idea for a baking blog was born.
The cookies were originally inspired by the awesome '80s movie, The Lost Boys, but would be perfect for any Halloween/vampire related party. They would be especially fun for a Twilight/New Moon premier party!
I was pleasantly surprised at how well they turned out. A few got a little crispy on the bottom, but overall they turned out really well.
Tuesday, September 22, 2009
Apple Brown Betty
3 lbs. apples, cored, peeled and cut into eighths (I used Granny Smith)
10 slices bread, cubed
1/2 t. cinnamon
1/4 t. nutmeg
1/8 t. salt
3/4 c. brown sugar, packed
1/2 c. butter, melted
Garnish: whipped topping
Monday, September 14, 2009
Cracker Toffee
Ingredients
40 saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips (I used milk chocolate)
3/4 cup chopped nuts (The recipe calls for pecans, but I used walnuts)
Directions
1. Preheat oven to 400 degrees F (205 degrees C).
2. Line cookie sheet with tin foil and then with saltine crackers in single layer.
3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes.
4. Immediately pour over saltines and spread to cover crackers completely.
5. Bake at 400 degrees F for 5 to 6 minutes.
6. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes.
7. Spread melted chocolate and top with chopped nuts.
8. Cool completely in refrigerator (I let it sit overnight) and break into pieces.
My first batch turned out perfect. The toffee glaze and chocolate were evenly distributed and cooked just right.
The second batch was not so great. I think I left it in too long, plus the crackers shifted in the oven so some of them were burned on the bottom. They actually tasted like burnt crackers. Yuck! Next time I am going to watch to make sure the crackers don't shift when I lay them in the oven and get scrunched up in one corner.