^ Yeah, I guess you could cook some of the dough, too.
(Which is why I don’t buy C3 dough in the store. It never makes it home.)
Comment by DougM (Progophobe) — December 19, 2012 @ 12:31 pm
Starbucks imitation “cranberry bliss” bars (recipe by Mr. Food)–huge hit at yesterday’s office party. Also popular were the citrus bars (recipe by Kayotic Kitchen, only next time I will increase the amount of custard x1.5 and also experiment with grapefruit), but the “Muddy River Mocha” bars (recipe by Taste of America) as well as the Pioneer Woman’s blueberry lemon sweet rolls (her recipes are SO overhyped) were colossal failures (marshmallow ran all over creation and way too much topping on the former, a soggy mess on the latter)–and I’m not gonna take all the credit. Working on the line-up for the next party on Thursday. :)
I’m on a see-food diet, so I will eat any cookie I see. I might have a preference for snickerdoodles.
Comment by Hopefulone — December 19, 2012 @ 2:54 pm
“Mom’s” Sugar Cookies (not my mom, a friend’s)
Secret ingredient – sour cream. Refrigerate over night. Bake in a low over until ‘just’ done. Butter, vanilla, powdered sugar & splash of half and half as icing.
Chocolate covered peanut butter balls.
This year, pumpkin pie and weapons-grade fudge topped brownies. (Dark chocolate brownies from scratch. 1 can sweetened, condensed milk, 1 bag choc chips. Heat milk, melt chips, stir until mixed. Pour over the warm brownies, then see if you can wait until they cool to try them!)
And home-made brandied vanilla ice cream from the Ice Cream Happy Hour book.
My elder daughter, a 49-yr-old bipolar flibbertigibbet, and her sister, an asthmatic 48-yr-old pretend drill instructor, made some cookies one year that shoulda been enshrined in the Paula Dean Hall of Fame.
One was a choc-chip dough but with strips of homemade fudge instead of the drops. The counterpart to that was the same dough, but two layers sandwiching divinity.
The other cookie was some kind of layer deal — 7, I think — with fudge, hickory nuts, marshmallow, and some kind of jellied green stuff as the fillers.
Never did bother to ask the recipe or procedure. I was told some kind of Spanish name, which I can’t remember. They make somethin different each time they come here on the Christmas break, usually unusual brownies and experimental fudge.
My mother was an absolutely terrible cook, and when I first met my wife it was clear that she believed stoves came with only two settings: OFF and BLAST. I was much relieved to get Navy cooking for those few years while she went through her OJT period. My stuff was MUCH preferred to what she made, especially my pot roasts and Sunday morning breakfasts.
Over the years she became one of perhaps the 10 best cooks on 2 continents and the Hawaiian archipelago. My elder daughter seems to have inherited from my wife’s side of the relationship whereas my other girl got her paternal grandmother’s skill set.