Archive for Baking & Cooking

Lesson Learned

Wes was 8 and Billy was 10, and we were home alone. I’d turned the oven on and then continued watching television with them while it heated up. After fifteen or so minutes, Billy reminded me it was dinner time, and Wes, ever the parrot, said, “Yeah… dinner.”

I got up and headed for the kitchen, the boys hot on my heels, and when I opened the oven door, they were standing side-by-side a few feet away.

exploding ovenI failed to notice the oven hadn’t lit, and when I opened the door, the combination of propane, oxygen and pilot light created a minor explosion. Thankfully, it didn’t go, BOOM, and only made a muffled, “POOMF” sound. Looking back, we were lucky I didn’t blow the house up. The extent of the damage was my moustache was fabulously curly, and I had no eyebrows.

The boys had scurried into their room, which was adjacent to the kitchen, and were staring, wide-eyed, at me from the doorway. When I smiled, they figured the excitement was over, and came scampering back into the kitchen.

They looked in the empty oven, then looked up at me. Billy grinned and said, “Cool!”

Wes said, “Yeah… cool.”

Lesson: Never close the door and walk away from a gas oven until you know it’s lit.

 

Leave a Comment

Cookies Are Like Songs!

One of my many hobbies these days is making cookies, and as you might expect, I like to experiment. I’m always concocting some derivative of one recipe or another, and a good percentage of the time the end result is a mighty tasty treat! Now, I realize cookies are like songs, and most of them have already been done by somebody somewhere, but hey… they’re new to me!

Here’s today’s experiment:

Candy Apple Cookies

 

Preheat oven to 375candy apple cookies

1 ¼ CUP FLOUR

½ TSPN BAKING POWDER

½ TSPN SALT

1 STICK BUTTER

1/3 CUP SUGAR

½ CUP BROWN SUGAR

½ TSPN VANILLA

1 EGG

1 MEDIUM APPLE (DICED REALLY SMALL)

½ CUP CARAMEL BITS

MIX FLOUR, BAKING SODA, AND SALT

MIX BUTTER, SUGAR, BROWN SUGAR, VANILLA AND EGG

ADD DRY INGREDIENTS TO CREAMED MIXTURE

ADD DICED APPLE AND CARAMEL BITS

BAKE FOR 10-12 MINUTES

NOTE! Parchment paper is an absolute must!

If you’ve never used parchment paper on your cookie sheets, try it! It’s awesome!

Also! This recipe makes about 3 dozen cookies. Double it if you have cookie monsters in the house!

Leave a Comment

Chill, Baby, Chill!

I’ve seen it many times over the years; on a day—Thanksgiving, for instance—that’s supposed to be fun, exciting, joyous, etc., we get so wrapped up trying to make it perfect, we stress out to the point it’s no longer any of those things. Read the rest of this entry »

Leave a Comment

SAVANNAH SWEETS

Saturday was our granddaughter Savannah’s sweet sixteen birthday, and in honor of the occasion I invented a new cookie. We took them (well, most of them) to her Sunday, when we up to Kilgore for a little lunch celebration with her. What I did—I do this a lot—is I took a basic recipe and tweaked it a bit—quite a bit this time—and came up with a new cookie. I’m calling these “Savannah Sweets”! Here’s the recipe for anyone who’d like to try them:

SAVANNAH SWEETS COOKIES

 Ingredients

1 cup firmly packed brown sugar Savannah Sweets

1/2 cup butter softened

1/2 cup Nutella®

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips (Milk chocolate chips are good too!)

1 cup flaked coconut

Sugar to roll cookies in prior to baking

Directions

Heat oven to 350°F.

Combine brown sugar, butter and Nutella® in bowl. Beat on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder, baking soda and salt. Beat at low speed until well mixed. Add chocolate chips and coconut. Beat at low speed (or mix by hand with fork until well mixed.

Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets; flatten balls in criss-cross pattern with fork dipped in sugar. Bake 8-10 minutes or until edges are lightly browned.

Leave a Comment