Brown Sugar Shortbread

This is one of my favorite recipes. It's super easy to make, and it makes the place smell divine. And with six ingredients, how can you go wrong?

Ingredients:
1 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
2 cups flour
¼ tsp. salt
1 Tbsp. granulated sugar
1 tsp. ground cinnamon

Directions:
Preheat oven to 325F. Spray 9-inch fluted tart pan or 8-inch square baking pan with nonstick spray.

Beat the butter and brown sugar together in large bowl until fluffy, about 3-4 minutes. Add flour and salt. Beat on low speed until dough just comes together. Do not overmix. Spread dough into prepared pan, pressing dough to the edges.

Combine granulated sugar and cinnamon. Sprinkle on top of dough.

Bake at 325F for about 50 minutes, until firm on edges but still soft in the center. Let cool completely on a wire rack, then cut into wedges or squares.

Apple Cinnamon Cream Cheese Torte

I think the reason I went with this recipe is because I wanted something cheesecake-like, but didn't have enough cream cheese. LOL It tastes very similar to the apple nut cheesecake, just... shorter. :)

Ingredients:
½ cup butter, softened
1 cup sugar, divided
1 cup flour
1 pkg. (8 oz.) cream cheese
1 egg
½ tsp. vanilla
½ tsp. ground cinnamon
4 cups sliced, peeled apples (about 3-4 apples)

Directions:
Preheat oven to 425F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread firmly onto bottom and 1 inch up sides of a 9-inch springform pan.

Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well-blended. Add egg and vanilla; mix well. Spread evenly over crust.

Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Arrange over cream cheese layer.

Bake for 10 minutes at 425F. Reduce temperature to 375F; continue baking for 25 minutes or until center is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving.

Iced Pumpkin Loaf

Pumpkin is one of the most comforting autumn/winter flavors. Even though it's available year-round, it just doesn't feel right in the middle of summer.

This is a good 'gift bread' or a nice treat for breakfast one weekend morning. Icing is optional, of course. :)

Ingredients:
1-3/4 cups all-purpose flour
2¼ tsp. pumpkin pie spice
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3 eggs
1 cup Libby's Solid Pack Pumpkin
1 cup raisins (optional)

Directions:
Preheat oven to 325F. Grease a 9x5-inch loaf pan.

Combine flour, pumpkin pie spice, baking soda, and salt in medium bowl. Beat butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Beat in eggs until light and fluffy. Gradually beat in pumpkin and flour mixture. With a spoon, stir in raisins, if desired.

Pour into prepared pan. Bake at 325F for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

For Icing:
Combine 1¼ cups powdered sugar and 3-4 teaspoons water in small bowl. Spread icing over top of loaf, allowing some to drizzle down sides.

Pumpkin Spiced Cookies

I've made these on multiple holiday occasions, they're brightly colored and taste delicious. The original recipe called for chocolate chips, which I'm sure taste wonderful, but I've been making them with peanut butter chips from the very beginning. Soft, melty, delicious. :)

Ingredients:
2¼ cups all-purpose flour
1½ tsp. pumpkin pie spice
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup butter, softened
1 cup sugar
1 can (15 oz.) Libby's 100% Pure Pumpkin
2 large eggs
1 tsp. vanilla
2 cups (12 oz. pkg.) peanut butter morsels

Directions:
Preheat oven to 375F. Line baking sheets with parchment paper.

Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl; set aside.

Beat butter and sugar in large mixing bowl until creamy. Beat in pumpkin, eggs, and vanilla extract. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15-20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Royal Cheesecake

My first venture into chocolate cheesecakes. It went well. Very well. I altered the original recipe a bit, using chocolate graham crackers instead of the wafers. And for the topping, I melted some of the Queen's Blend Jam from Ikea (a strawberry/blueberry blend) and then cut up some strawberries and raspberries. I wish I had a digital camera then!

Ingredients:
1½ cups crushed chocolate wafers
6 Tbsp. butter, melted
4 pkg. (8 ounces each) cream cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) semi-sweet baking chocolate, melted, cooled slightly
4 eggs
1 Tbsp. powdered sugar
1/3 cup mixed berries

Directions:
Preheat oven to 325F, if using a silver 9-inch springform pan (300F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.

Beat cream cheese, sugar, flour, and vanilla with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition until blended. Pour over crust.

Bake for 55 minutes to 1 hour or until center is almost set. Run knife along edge of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with powdered sugar and berries just before serving.

Blueberries & Cream Cheesecake

This was the first recipe I ever did that involved the use of the stove as well. Which was pretty nervousing for me, being a non-cook, after all.

Thankfully, the apartment remained in one piece. ;)

Oh, as a note - be careful when marbling. Otherwise you get a purple (but pretty) layer, instead of the nice swirls that were desired.

Ingredients:
Crust:
1½ cups graham cracker crumbs
¼ cup sugar
1/3 cup butter, melted

Filling:
3½ cups fresh blueberries, divided
3 Tbsp. cornstarch, divided
3 (8-oz.) pkgs. cream cheese, softened
1 cup sugar
4 large eggs
¼ tsp. salt

Topping:
1 (16 oz.) carton sour cream
2 Tbsp. sugar
½ tsp. vanilla extract
¼ cup water
¼ cup sugar

Directions:
Stir together graham cracker crumbs, 1/4 cup sugar and butter. Press mixture evenly in bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 325°F. for 9 minutes. Cool.

Process 2½ cups blueberries and 1 tablespoon cornstarch in container of an electric blender or food processor until smooth, stopping once to scrape down sides.

Pour into a saucepan. Cook over medium heat, stirring constantly, about 15 minutes or until slightly thickened. Set mixture aside to cool. Cover and chill 1/2 cup mixture for making glaze.

Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in remaining 2 tablespoons cornstarch and salt.

Pour batter into prepared pan. Pour blueberry mixture over batter; gently swirl with a knife. Bake at 325F. for 45 minutes or until set. Remove from oven; cool on a wire rack 20 minutes.

Stir together sour cream, 2 tablespoons sugar and vanilla; spread over cheesecake. Bake at 325F. for 10 more minutes. Cool in pan on wire rack.

Cover and chill 8 hours.

Stir together reserved 1/2 cup blueberry mixture, remaining 1/4 cup sugar and 1/4 cup water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in remaining 1 cup blueberries; cool.

Run a knife around the inside of the springform pan to separate the crust from the pan. Remove the sides of the springform pan. Spoon blueberry glaze over cheesecake.

Fudge Brownies

Another one that's often requested for birthdays and gatherings. Pretty easy to make and very yummy. :)

Ingredients:
½ cup (1 stick) butter, melted
1 cup sugar
1 tsp. vanilla extract
2 eggs
½ cup all-purpose flour
1/3 cup cocoa
¼ tsp. baking powder
¼ tsp. salt
½ cup chopped nuts (optional)

Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.

Bake at 350F for 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.


Creamy Brownie Frosting
3 Tbsp. butter or margarine, softened
3 Tbsp. cocoa
1 Tbsp. light corn syrup or honey
½ tsp. vanilla extract
1 cup powdered sugar
1 to 2 Tbsp milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting. Spread over cooled brownies.

Butterscotch Graham Cookies

I kinda raised my eyebrow when I first read this recipe.. "Graham cracker crumbs? In a cookie? What?". Thankfully I got over it and tried it. Like the previous butterscotch cookie, these also have that 'melt in your mouth' quality about them.

Ingredients:
2 cups graham cracker crumbs
1½ cups flour
1 tsp baking soda
½ tsp salt
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
1 package (11-oz.) butterscotch morsels

Directions:
Preheat oven to 350F.

Combine graham cracker crumbs, flour, baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract; gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until set. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely.

Triple Berry Cobbler

derived from Goddess in the Kitchen by Margie Lapanja

I think my only complaint with this recipe was the waiting period. Waiting for it to bake (and it creates the yummiest scent, too), then waiting for it to cool (oh, the agony!). Simple, as cobblers often are, and hey, there's health value - there's fruit! ;)

Ingredients:
Filling:
7-8 cups strawberries, raspberries, and blackberries
½ cup brown sugar
¼ cup white sugar
¼ cup flour
2 Tbsp. quick-cooking tapioca
1 Tbsp. lemon juice
2 tsp. cinnamon
1 tsp. nutmeg

Topping:
1½ cups brown sugar
1½ cups rolled oats
1 cup flour
3/4 cup butter, chilled and cut into pieces
2 tsp. cinnamon
½ tsp. nutmeg

Directions:
Preheat oven to 350F. Grease a large (15x10x2½-inch) baking pan.

Toss the filling ingredients together in a large bowl and then spoon into pan.

For the topping, mix sugar, oats, and flour. With a large fork, cut in the butter, then blend in the spices. Sprinkle the topping over the fruit mixture.

Bake, uncovered, for 50 minutes to an hour. (Cover the pan with tinfoil if, toward the end of the baking time, the top of the crisp begins to brown too much).

Serve, slightly warmed, with honey and/or ice cream on top.

Raisinet Oatmeal Bars

Funny, on Very Best Baking, they tout this as a 'healthier' alternative. I know oatmeal is good for you, good for lowering cholestrol, etc., but somehow it doesn't strike me as the healthiest snack in the world. *shrug* I did cut the sugar back a bit, as the original seemed to be awfully much.

Ingredients:
1½ cups flour
1 tsp. baking soda
1 tsp ground cinnamon
½ tsp salt
1 cup firmly packed brown sugar
3/4 cup butter or margarine, softened
1½ tsp vanilla extract
1 egg
1 package (12-oz.) Raisinets
1-3/4 cups quick or old-fashioned oats, divided

Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.

Combine flour, baking soda, cinnamon and salt in a small bowl. Beat sugar, butter and vanilla extract in a large mixing bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Raisinets and 1½ cups oats. Spread into prepared baking pan. Sprinkle with remaining oats.

Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars

Strawberry-Kiwi Cream Tart

Alright, this is it. This is the recipe that first got me published in a cookbook. It's a great summertime dessert, as it only uses the oven for about 10 minutes, just for the crust. And the combination of the pudding, cream cheese, and fruit is very refreshing on a hot day.


Ingredients:
Crust:
2 cups graham cracker crumbs
½ cup sugar
8 Tbsp. butter or margarine, melted
Filling:
12-ounces cream cheese, softened
¼ cup sugar
1½ tsp. vanilla
¼ tsp. almond extract
1 4-oz. package instant vanilla pudding
Topping:
1-2 kiwis, sliced
1 cup strawberry slices

Directions:
Crust:
Preheat oven to 375F. Combine all ingredients, mixing well. Press firmly onto bottom of 9- or 10-inch tart pan. Bake at 375F for 6-8 minutes, or until edges are browned. Cool.

Filling/Topping:
Combine cream cheese, sugar, vanilla, and almond extract, mixing well. Spread along cooled graham cracker crust. Make pudding according to package directions. Carefully pour over cream cheese. Put into fridge for 5-15 minutes. Arrange fruit as desired.

Ginger-Frosted Pineapple Cake

from Cooking by Moonlight by Kari Allrich

Having never baked with pineapple before, I thought I'd give this one a try. Plus, I was curious to see if it really would be as easy as it says in the book. Sure enough, it was, I couldn't believe it. LOL

The batter is VERY sweet, but thankfully, in baking, it 'toned down' a bit. :)

Ingredients:
Cake:
2 large eggs
1 (20-oz.) can crushed pineapple, undrained
2 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
2 tsp. baking soda
1 cup walnuts or pecans, chopped (optional)

Gingered Cream Cheese Frosting:
1 (8-oz.) package cream cheese, softened
¼ cup (½ stick) butter or margarine, softened
1 tsp. vanilla extract
2 to 3 cups confectioners' sugar
¼ tsp. ground ginger
4 to 5 pieces candied ginger, chopped

Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.

In a large mixing bowl, beat the eggs with a fork until they are light and fluffy. Add the undrained crushed pineapple, and mix well by hand. Add the flour, sugars, and baking soda, and gently beat with a fork. Do not overheat. Fold in the chopped nuts.

Spoon the batter into the prepared pan. Bake at 350F for 45 minutes or until toothpick inserted in center comes out clean. Let the cake cool in the pan, then frost.

Gingered Cream Cheese Frosting:
In a mixing bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually add the confectioners' sugar, one cup at a time, until desired consistancy is achieved. Add the ground ginger, and beat until mixture is smooth and creamy. Add the candied ginger by hand and stir well.

Apple Nut Cheesecake

AKA: The cheesecake Kristen walked 4 miles to make. LOL

Between the original decision while walking home from the post office, heading to the grocery store, walking home, then realizing I had forgotten a vital ingredient, I walked about 4 miles altogether.

Was it worth it? Oh, yeah. :)

Ingredients:
1 cup graham cracker crumbs
½ cup finely chopped pecans
3 Tbsp. sugar
½ tsp. cinnamon
¼ cup butter, melted

2 (8-oz. each) packages cream cheese, softened
½ cup sugar
2 eggs
½ tsp. vanilla
4 cups apples, peeled, cored, and thinly sliced
1/3 cup sugar
½ tsp. cinnamon
¼ cup chopped pecans (or whatever nut you'd prefer)

Directions:
Preheat oven to 350F.

In a large bowl, stir together the graham cracker crumbs, pecans, sugar, cinnamon, and melted butter; press into the bottom of 9-inch springform pan. Bake in preheated oven for 10 minutes.

In a large bowl, combine cream cheese and sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla. Pour filling into the baked crust.

In a small bowl, stir together the sugar and cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer. Sprinkle with nuts.

Bake at 350F for 60-70 minutes. With a knife, loosen cake from pan. Let cool, then remove rim of pan. Chill cake before serving.

Chocolate Chip Pudding Cookies

I had always heard of these, but for some reason, never made them. Even though there are so many flavor opportunities, just depending on what flavor pudding you choose. The first time I made these I used just the basic chocolate, but I recall using vanilla once. I'd stick with stronger flavors, though, since the vanilla flavor seemed to get lost.

Ingredients:
1 cup butter, softened
3/4 cup brown sugar, firmly packed
¼ cup granulated sugar
1 pkg. (4 serving size) instant pudding, any flavor
1 tsp. vanilla
2 eggs
2¼ cups flour
1 tsp. baking soda
2 cups (11 oz. bag) chocolate morsels
1 cup walnuts (optional)

Directions:
Preheat oven to 375F.

Beat butter, sugars, pudding mix, and vanilla in a large bowl until well blended. Add eggs; mix well. Gradually add flour and baking soda; beating until well blended. Stir in morsels and nuts. Drop by teaspoonful onto cookie sheets, about 2 inches apart.

Bake at 375F for 8-10 minutes. Remove from cookie sheets. Cool on wire rack.

Fudge Chocolate Cake

I made this for a chocoholic friend's birthday at work. Needless to say, I had requests for both the recipe and the cake itself for the rest of the week. :D


Ingredients:
2¼ cups all-purpose flour
2 tsp. baking soda
½ tsp. salt
½ cup butter
2½ cups packed brown sugar
3 eggs
1½ tsp. vanilla extract
3 ounces unsweetened chocolate, melted
1 cup sour cream
1 cup boiling water

Directions:
Preheat oven to 350F.

Sift together the flour, baking soda, and salt. Set aside.

In a large bowl, beat butter and brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla, followed by the melted chocolate squares. Add half of the sour cream, and then half of the dry ingredients to the butter mixture until well blended.

Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.

Bake for 35 minutes. Let cool at least 30 minutes before icing with frosting of choice.

Molasses Spice Cookies

Think of gingersnaps. Now think of them in a softer, less teeth-hurting way. That's what these are. The original recipe called for white chocolate chips, but I threw in peanut butter instead, and I think the flavors go well together.


Ingredients:
1-3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 cup granulated sugar
3/4 cup (1½ sticks) butter or margarine, softened
1 large egg
1/4 cup unsulphured molasses
2 cups (12 oz. package) while morsels
1 cup finely chopped walnuts

Directions:
Combine flour, baking soda, ginger, cinnamon, cloves, and salt in a small bowl.

Beat sugar and butter in large mixer bowl until creamy. Beat in egg and molasses. Gradually beat in flour mixture. Stir in morsels. Refrigerate for 20 minutes or until slightly firm.

Preheat oven to 375F.

Roll dough into 1-inch balls; roll in walnuts. Place on ungreased baking sheets.

Bake for 9-11 minutes or until golden brown. Cool on baking sheet for 2 minutes; remove to wire racks to cool compltely.

Thumbprint Jam Cookies

When I first made these, it was in the middle of my Obsession with all things Lord of the Rings. As... fate? worked out, one of them, after it had cooled and what not, had the exact shape as the Eye of Sauron. So, secretly, because I guess it's kinda dorky, even for me, I call these the 'Eye of Sauron' cookies. Shhh ;)


Ingredients:
1 stick unsalted butter, softened
2/3 cup sugar
1 egg
½ tsp. vanilla extract
1-1/3 cups all-purpose flour
¼ tsp. baking soda
¼ tsp. salt
¼ cup finely chopped walnuts (optional)
1/3 cup jam of choice

Directions:
Preheat oven to 350F and line cookie sheets with parchment paper.

Cream butter in a large bowl until light and creamy. Add sugar; beat until smooth. Beat in egg and vanilla. Combine flour, baking soda, and salt in a separate bowl. Gradually blend into butter mixture. Stir in walnuts.

(Optional: you can chill the dough for an hour, if needed. According to notes, I don't recall doing this)

Roll dough into balls and put on cookie sheet, leaving about 2 inches of space in between them. Make an indentation in the center of each ball with your thumb or the handle of a wooden spoon. Fill each cookie with about 1/4 teaspoon of jam.

Bake at 350F for 14-15 minutes, or until edges are brown. Remove from oven; let cool on cookie sheet for 2 minutes before transferring to wire rack. Makes 24-30 cookies.

Butterscotch Gingerbread Cookies

I first made these back in 2004. I believe I found the recipe over at the Nestle website. I brought most of them to work, during my usual Christmas Cookie Baking Bonanza, and these were definitely the favorites of the bunch. They have that 'melt in your moth' sort of feeling; very smooth and moist.

Ingredients:
3 cups flour
2 tsp. baking soda
1½ tsp. cinnamon
1½ tsp. ginger
3/4 tsp. ground cloves
½ tsp. salt
1 cup butter or margarine, softened
1½ cups packed brown sugar
1 egg
1/3 cup mild molasses
1 package butterscotch morsels

Directions:
Preheat oven to 350F.

Combine flour, baking soda, cinnamon, ginger, cloves, and salt in small bowl

Beat butter, sugar, egg, and molasses in a large mixing bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoonful onto ungreased baking sheet.

Bake for 9 to 11 minutes, or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

Pumpkin Squares

I made these at home when my cousin and her husband came over. They were decent-sized squares, I'd say, and there were two left the next morning. So I think they went over pretty well!

A taste similar to pumpkin pie, but with a nice little kick to it. My parents didn't have cloves or ginger, so I used pumpkin pie spice. Overall, I'd say a 9 out of 10. :)


Ingredients:
Crust:
1 cup flour
½ cup quick-cooking oats
½ cup packed brown sugar
½ cup butter, softened
Filling:
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk
3/4 cup sugar
2 large eggs
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
Topping:
½ cup packed brown sugar
½ cup quick-cooking oats
2 Tbsp. butter, melted

Directions:
Preheat oven to 350F.

Crust:
Beat flour, oats, brown sugar and butter in a small mixer until crumbly. Press onto bottom on an ungreased 13x9-inch baking pan. Bake for 15 minutes.

Filling:
Beat pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl. until smooth. Pour over crust. Bake for an additional 20 minutes.

Topping:
Combine brown sugar, oats and butter in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve. Garnish with whipped cream if desired.

A new home

Hello! :)


I've been contemplating for a while now, having a non-livejournal blog for my baking and recipes, and I figured today, hey, why not, right?

Probably to start out with, I'm just going to transfer the recipes over here, so there'll be a mass amount of posting to start out with. But as time goes on, I'll add recipes as I bake 'em. :)

A little about me: I'm Kristen, on that scary border between the mid- and late-twenties. I live in the Bay Area of California, but I'm originally from New Bedford, Mass., and have every intention of moving back there. California's wonderful, the weather's great, but it's not HOME, ya know? I live with my boyfriend, Dave, in a small apartment that has virtually no counterspace in the kitchen. (Therefore, all pie-making and sugar cookies are out due to lack of rolling space!)

I love to bake. That's my 'thing'. Cooking, well... I can make pasta, easy chicken recipes, a few things with ground beef, but other than that... like I say at the top, baking and cooking are two totally different things. :)