Just finished making molasses crinkle cookies. My mom used to make them, but this is the first time I have ever made them. They sure are tasty...but mine came out a little differently than hers always do.

I will share the recipe with you...although I just got it out of my fabulous Betty Crocker cookbook:

Molasses Crinkle Cookies
Mix thoroughly:

3/4 cup soft shortening
1 cup brown sugar (packed)
1 egg
1/4 cup molasses


Sift together and stir in:

2 1/4 cups Flour
2 tsp. soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place sugar-side-up, 3" apart on greased baking sheet. Sprinkle each cookie with 2 or 3 drops of water to produce a cracked surface. Bake just until set but not hard.

Temperature: 375
Time: Bake 10 to 12 minutes
Amount: About 4 dozen 2 1/2" cookies.

Except, I made mine a little smaller than a large walnut, I think. Also, I baked the first set 10 minutes...and they were a little too crunchy. The second ones only went for 9 minutes...they are better, but I might even do them less time next time. They don't look like my moms do. Hers are not as flattened out...and the cracks on top are more defined. I don't know why mine aren't like that. They still taste great, though. If anyone else makes them, let me know how you like them!

*EDIT* If you forget about the "sprinkling two or three drops of water on each cookie" part, they come out a little bit more like the way I thought they were supposed to (and I only gave these 8 1/2 minutes):



I have this lamp...I love it. My grandparents found it on someone's trash pile with the cord cut. My grandfather re-wired it, and I saw it sitting in their basement and asked them about it. (I wanted it) They said they picked it up for me. (I was so thrilled) But it had a really dated looking lampshade. (not the one pictured...it was actually WORSE!) They let me trade shades with one of their old lamps in an extra bedroom, so I got this one that is decent. It has a couple spots that are worn...and one little cut in one side.

I have been keeping an eye out for a replacement. A friend suggested something like a rice-paper shade. Trouble is, it is IMPOSSIBLE to find a drum lamp shade this size anymore. Any stores only have the short little ones. I have yet to start going to expensive specialty lamp stores because they are...well...expensive. I need help...I even searched online without much luck. If anyone has any suggestions, please tell me. I really want to get it updated...but I am getting nowhere finding anything.

Labels: experiments in deliciousness, homeownershipness

I have so many things swirling around in my head which I want to post about, but can't seem to find a good chunk of time to sit down and write. There are so many things going on in this already busy holiday time of year! I made some oatmeal scotchy cookies last week...they came out pretty good. I tweaked a couple different recipes, and made my own. Here's the "secret recipe".

1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1-1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quaker Oats, uncooked
1-1/2 cups butterscotch chips

1. Heat oven to 350°F. In a large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon, and salt; mix well. Add oats and chips; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown (and not dough-y in the middle). Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

I think maybe I should starte a second blog for recipes I try out. I like cooking and baking...and it would be a good way to keep track of what turned out tasty.

p.s. I didn't take this picture, either...sadly. I can't find my card reader for my computer...and I'm too lazy to hunt for it right now. I can't get wireless on the laptop which has one built in, because I haven't bothered to set up the wireless router yet.

Labels: experiments in deliciousness

I promised Rachel in the comments of the post below, that I would divulge my secrets of CARAMEL APPLE CHEESECAKE...it is super easy, but some of you dedicated bakers might be disappointed to know that I didn't make it 100% from scratch. I do have to say, that it turned out very yummy...and I would recommend this recipe as "tested and approved!"
The base of the cheesecake is Krusteaz brand Apple Crisp. The recipe for the cheesecake modification comes on the back of the box. I had never noticed the brand in the stores until this year. Their website states:

In 1932 a group of women from a Seattle, Washington bridge club decided that making a pie took too darn long. So they took it upon themselves to create the world's first easy-to-make pie crust mix. Thus the words "crust" and "ease" were put together for the very first time to form our name Krusteaz. Catchy, isn't it? Since then, in this quiet little corner of the country we've been very busy. That original pie crust rescipe was so delicious that in just a few years, it inspired a whole world of baking mixes from breads and muffins, to specialty dessert mixes. Whatever you're hungry for, Krusteaz products are easy-to-make and easy to enjoy.

It is true, the products are tasty, and seem about as close to "homemade" as you can get from a box. All of their dessert products have recipe ideas to "enhance" the dessert from its "out of the box" form. I have also tried the mango and key lime bars...they are super good too...I liked the key lime ones a little better than the mango...as did most people at the party I served them at.

Ok, ok, before I get an angry mob here, I will give you the recipe!

You will need:
1, 27 oz package of Krusteaz Apple Crisp Mix (1 pouch each of the crisp topping mix and the apple filling)
5 tablespoons butter or margarine, softened
16 oz (2 regular packs) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
caramel dessert topping

Directions
Preheat oven to 350°F. Place crisp topping mix in medium bowl. Cut in butter or margarine using a fork or pastry blender until crumbly. Reserve 1/4 cup of this crumbly crisp topping mixture. Spoon remaining mixture into lightly greased VERY IMPORTANT! (I forgot, and it was really hard to get out of the pie plate) 9-inch deep dish pie pan (this is important, mine ALMOST overflowed all over the oven when I added the cheesecake...also, as it cooks, it puffs up and may crack apart, just watch it if you don't have a deep pan). Press evenly into bottom of pan. Spread apple filling over crust. Set aside.

In separate bowl (a deeper bowl works better here...less splatter mess), place cream cheese, sugar and vanilla. Using an electric mixer, mix on low speed 30 seconds or until smooth. Add eggs and continue to mix on low speed an additional 30 seconds or until well blended. Pour cream cheese mixture evenly over apple filling layer. Sprinkle with reserved crisp topping mixture. Bake 40-45 minutes or until center does not jiggle when lightly shaken. Cool to room temperature. Drizzle with caramel topping. Chill several hours or overnight. (I let it cool on the counter until I could handle the glass pie plate, then stuck it in the freezer for about 1 to 2 hours. I cut it into pieces and drizzled each one with caramel when I served them. It looks nicer -- the caramel doesn't get all messed up and goo up your knife when it is cut.)

Makes 16 servings.

Let me know if anyone tries it...I would really love to know if you liked it too! If I try any more of the recipes on these products, I will post here about how they come out. I probably will try more, since I have been really happy with the ones I've had so far. So many people have asked me for the recipes...I still can not believe it is from a box.

Labels: experiments in deliciousness

The party went well. I had fun hosting it and entertaining for a houseful of women. Although, I think my kitten is traumatized. I served apples sliced up with caramel apple dip. I made a caramel apple cheesecake, that was a BIG hit, and I have to say, it was pretty yummy! I also made a hot spiced cider recipe. I had a hard time choosing a recipe, since there are so many variations online...and I didn't have the time to taste-test every one. I sort of did a combination of a few I found, and it turned out really well...so I will share the recipe with you.

You will need:
1 gallon of apple cider
1 teaspoon of whole cloves
1 teaspoon of whole allspice
2 sticks of cinnamon
2/3 of a cup of light brown sugar

Combine all the ingredients in a large pot. Bring to a boil, then reduce the heat and let it simmer or low boil with a lid on for 20 minutes. Enjoy!

You could also make it in a crock pot. You can serve it right from the pot...or do what I did. I poured it into the coffee pot on my 12 cup coffee maker, and turned it on to keep the cider warm. Everyone seemed to like it. I way over-bought cider for the party. We bought two gallons from a local apple orchard, and three more gallons from the fruit market. I used one for the hot cider, opened one and about 1/4 of it was consumed cold at the party, and gave one to my mom. We still have two unopened, and 3/4 of one in the fridge. I'm going to be sick of apple cider by the time it is all gone. I don't really crave it much the rest of the year, just in the fall. There is something about the crisp air that makes apple cider seem perfect.

Labels: experiments in deliciousness