BIZZY BAKES

This week, at French Fridays with Dorie , we made decadence in disguise, maybe not really in disguise, but that works for me.  I don't have to face the chocolate in this recipe. I don't use Nutella because it has dairy in it.  I do have a substitute for it which is chocolate with hazelnuts so it is most likely, the same.   One of my favorites in life is marmalade on toast so this was ahead of the game, before I started, and it was not because of the Nutella.  I did not have brioche but I did have challah so that is what I chose to use.  The combo of orange and chocolate is always good so I was delighted with the whole package, when I took that first bite. I didn't have hazelnuts so I subbed in almonds without hesitation.  This is a good recipe although not a great one.  I enjoyed it but my grandchildren would probably enjoy it, more.

Fat Witch Brownies - Patricial Helding  I fought buying this book.  My logic was sound - the results were not.  I have been baking bar cookies for years and years.  I have a plethora of baking books.  The Internet has wonderful recipes.  Why would I need another cookbook? Let me share with you that getting this book was a treat for myself, one I love, more and more, each day.  I am sitting here, not knowing where to start.  I adore this book and everything about it from its size to the recipes, photos, tips, friendliness and the clear but easygoing manner.  I am sure, there is a lot more, I am thrilled with and that hopefully will come out, as I share with you, my foodie friends. Fat Witch Brownies * All recipes fit an 9 x 9 inch  pan. These were delicious and I can't wait to make more bars from this book.   Help me decide which I should start with. There are five sections: Updated Classics Delicious Decadence G...

We are having an unusual Friday night meal (Sabbath meal).  Decisions, as what to make, were based on what I have, on hand.  These meals that come about because your fridge is full, are simply wonderful.   I have a huge squash, chicken cutlets, eggplant, rice and apples to use up.  This Mr. Food easy recipe is perfect for the cutlets.  I happen to have an opened bottle of Italian dressing (low-fat) sitting on the shelf, not being used.  Today, it will be a compliment to the breaded cutlets. It is more fun to meet the challenge of cleaning out cabinets and refrigerator than going to the store for the ingredients.  Fortunately for me, I usually have extras of many items so I can play the game with lots of ingredients. I tend to keep a filled kitchen.  I am not good about running to the store, in the middle of cooking.  I want to be able to reach into cabinets and find what I want.  As a result, I can end up with some unusual ingre...

I am a big fan of apples in baked goods but not only desserts.  I relish them in side dishes and while this kugel can be either a dessert or side, I usually serve it, as a side dish with chicken or meat.  I find that a sweet accompaniment adds a necessary component to a meal. I have made a dozen different apple kugels and like each and every one of them. This one is known as Malky's Apple Kugel .  I have no idea who Malky is but her kugel is a cinch to make and it tasted as good as the more complicated recipes. Easy Apple Kugel  Ingredients: 5 cortland apples , peeled and sliced (I used 6 large ones although that is not necessary.) ½ cup sugar ½ cup oil ¾ cup flour (Gluten-free) 1 egg 1 teaspoon baking powder 1 teaspoon pure vanilla extract 1/2 cup sugar 1 teaspoon cinnamon Method: 1 Preheat oven to 350. 2 Placed sliced apples in an 8X8 oven safe dish. 3 Sprinkle with sugar and cinnamon. 4 Mix the remaining ingredients and spread over the top. 5 Bake for ...

Sugar Cookies Ingredients 2 eggs 3/4 cup sugar 2/3 cup vegetable oil 2 teaspoons vanilla extract 1 teaspoon grated lemon peel 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Additional sugar or colored sugar  (yellow and green) Method: In a large bowl, beat the eggs, sugar, oil, vanilla and lemon peel until blended. Combine the flour, baking powder and salt; gradually beat into egg mixture. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks to cool completely. Yield: about 3-1/2 dozen. I apologize but I was just blessed with a new grandson and I have no time to pick from last week's recipes.  Anyone who would like to submit three choices, please do so, in a comment. I am looking forward to seeing what you share, this week.   Thank...

Thanks to Amanda from Amanda's Cookin' , each Monday, a group of bloggers share recipes, they have made over the past month from a secret blogger. Amanda put and still puts a great deal of work to keep us going with the help of a group of volunteers and we have a blast.   Another hard worker is Jane of The Heritage Cook who hosts the Group One Round-up. Kudos to Jane and Amanda who are a pleasure to work with. It is time for my group to post our " secret recipes " which will no longer be secret.  I almost made a number of recipes including Taco Pasta Toss, Sloppy Janes and Fat Witch Brownies with candy and a dozen other baked goods.  I was determined NOT to make any baked dessert and I must admit, despite those  yummy meat dishes, I did it, I made blondies.  I did change the recipe to add apples and pecans a caramel topping.  This recipe originates at Taste of Home and was adapted by Sweet Savory Tooth , my secret blog.  My gratitude to Heather...

This week, I baked these muffins, for a friend of mine, who loves muffins.  I had no idea what she has experienced in muffins but I think those with carrots are usually pleasers. I found this particular recipe on muffinrecipes.net  and at the rate my hubby and guests ate them, these are a success.  I adapted the recipe slightly. Carrot Muffins Ingredients: 2 medium eggs 1 ½ cups of gluten-free flour 1 cup of shredded carrots 1 cup of sugar ½ cup of oil ¼ cup of orange juice 1/2 cup of chopped pecans (I forgot to put these in so I sprinkled them on top, before baking.) 1 teaspoon of baking powder ½ teaspoon of baking soda ½ teaspoon of cinnamon ½ teaspoon of nutmeg ¼ teaspoon of salt Method: Preheat your oven to 350°F . Prepare muffin tins with paper liners. Add sugar, oil, juice and eggs. Process until thoroughly blended. Sift the dry ingredients together and add to processor bowl with the chopped pecans. Process until the ingredients are moist. Fill the muff...