Chewy Chocolate-Peanut Butter Bars

Kraft’s Chewy Chocolate-Peanut Butter Bars

With peanut butter, chocolate chips, dried cherries (I used raisins), and oats, these may as well be called “everything bars.”

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German Chocolate Protein Bars

German Chocolate Protein Bars from The Sweet Life

Another experiment in protein bar making.  These are no-bake and can be made in a food processor…you really have no excuse not to make your own anymore.

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Cinnamon Raisin Bread

Cinnamon Raisin Bread, by King Arthur Flour

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Cranberry Blondies

Cranberry Blondies, as published Family Circle

Blondies are my favorite baked thing.  I’ll take a blondie over a brownie (or a cookie, doughnut, or pastry) any day.  These bloodies are studded with dried cranberries and white chocolate chips, and drizzled with two kinds of chocolate.

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Coconut-Mango Macaroons

Coconut-Mango Macaroons, adapted from Martha Stewart

I substituted chopped dried mango slices for the dried apricots in this recipe. Any dried fruit should work, but I think another tropical fruit like pineapple or guava would meld best with the coconut.

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Oatmeal Mango Cookies

Bread + Butter’s Oatmeal Mango Cookies

What to do with two Costco-sized bags of dried mango slices?  Start chopping them up and find things to bake with them!

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Blackberry Strudel Cookies

Blackberry Strudel Cookies, from Better Homes and Gardens

I finished up this season’s blackberry haul with these roulade cookies, featuring a fresh blackberry, dried blueberry, coconut, and walnut filling, rolled up into a sweet pastry dough.

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Apple Cookies

Apple Cookies, adapted from Martha Stewart

Apple overload!  These cookies have shredded apples, apple butter and apple cider in them…and then are topped off with dried apple slices!

I substituted raisins for the currants.  Soaking them in the apple cider is a great trick that I’d recommend in other recipes.

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Cherry Toffy

Cherry Toffy, “mistakenly adapted” from Martha Stewart’s Cherry Tuiles

I have an admission: my baking is not perfect!  Sometimes I end up with a bag fat FAIL when I try something new.  Sometimes I end up with something completely different than what I intended, but still interesting and tasty just the same.

Fortunately this recipe turned out in this latter category.  I think I made the cookies from this recipe too large when I dropped them onto the baking sheet so they all melted together into one gooey sheet.  Once they cooled, I just ripped the layer of goo off the baking sheet and broke it up into bite-sized pieces.

They were good, but definitely not what Martha intended with this recipe!  The bits were a cross between toffee and taffy, hence my dubbing them “toffy” (“taffee” seemed too cutesy.)  Dried cherries stud the candy and taste great with the buttery caramel flavor of the resulting candy.

Garibaldi Biscuits

Garibaldi Biscuits

Garibaldi Biscuits are a British treat, comprised of two thin biscuits (cookies) sandwiched together with a currant filling.  They are made from a classic biscuit dough, but bake up hard because they are rolled out in a thin sheet.  These biscuits are not very sweet, and are great for dunking in tea.  I substituted raisins for the currants because that is what I had on hand.

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