{twd} chock a what cookies?

Actually they are called Chockablock Cookies and they are this week’s Tuesdays with Dorie recipe named {I assume} because they are chock full of everything but the girl. 14 different ingredients to be exact. And I had all of the ingredients on hand. I don’t know if that is a good thing or not. My pantry is a bit full.

Chockablock cookies are a souped up oatmeal cookie with chocolate chips, dried fruit, nuts, and coconut. I made them for Administrative Professionals’ Day and brought them into work. They were a big hit with everyone.

Thanks to Mary of Popsicles and Sandy Feet for hosting this week. If you would like the recipe, visit her blog or buy the book.

{sms} mini strawberry rhubarb cobblers

With apologies to Tracey, I only made a third of the components of this week’s Sweet Melissa Sundays Strawberry Rhubarb Cobbler Pie. It was supposed to be a biscuit-topped cobbler in a pie crust. I didn’t make the pie crust and I’m not a fan of biscuit toppings for cobblers. I made the strawberry-rhubarb filling though!

For the the cobbler topping I used Mark Bittman’s recipe from How to Cook Everything and I made 1/2 the recipe of the filling which I baked in mini-ramekins. I ate mine with Fresh Ginger Ice Cream a la David Lebovitz’s The Perfect Scoop. It was the perfect dessert for a warm lazy Saturday afternoon.

Thanks to Tracey of Tracey’s Culinary Adventures for hosting this week. Check out her blog for the recipe and  her fabulous content/pictures. She’s also one of my blogging friends, although I admit I haven’t been active in the food blogging world as of late.

{twd} sweet cream biscuits

I’m so excited. Why? Because my biscuits rose. The secret? Not caring, baking them after a night out, and {maybe} drinking {more than} a couple of beers.

I was out and about town on Saturday night with a friend when I said, “This is going to sound weird, but I want to go home and make biscuits”. And that’s what we did.

This was a super-easy recipe, even easier than last week’s Swedish Visiting Cake, with minimal ingredients: flour, cream, a bit of sugar, baking powder, and salt. The dough came together quickly, I stamped out twelve 2-inch biscuits, and threw them in the oven.  When I saw that they rose in the oven, I did a little dance of joy.  Fun times.

Saturday Night Biscuits

Thanks to Melissa of Love at First Bite for hosting this week’s Tuesdays with Dorie selection, Sweet Cream Biscuits. If you would like the recipe, visit her blog or buy the book.

{twd} Nancy’s Pick!

Ack! Weekends have been full with yard work, junk-clearing (no, I really don’t need my college textbooks), and social obligations that I haven’t had much time to bake.  However, there was no way I was going to miss this week’s Tuesdays With Dorie.

You see, this week, the host is Nancy of The Dog Eats the Crumbs. Nancy is awesome. She’s been a great blogging friend and I’ve had tons of fun baking along with her via Twitter.

And Nancy selected an awesome recipe: Swedish Visiting Cake. When I first paged through Baking…From My Home to Yours, the cake intrigued me.  Traditionally, it’s baked in a cast-iron pan and it’s a very simple/easy almond-vanilla cake to make.  Really, it is so easy and it was a big hit with the family–there is no reason why I won’t make it again.

Thanks, Nancy! A great pick! For the recipe, visit her blog or buy the book.

{bba} light wheat bread

This week I was in the mood for sandwiches for my workday lunches. As it was, the next bread up for me in the Bread Baker’s Apprentice Challenge was Light Wheat Bread–perfect for sandwiches.

When I first joined the BBA Challenge, I stayed on the weekly baking schedule. Then things happened and I joined the Slow & Steady Group.  Then I got busy and I think I’m now so  beyond the S&S time line that I’m baking a bread when the opportunity and time arises.