On Molasses Spice Cookies + Sisters
Erica Lea on Nov 17th 2010
Cooking can be solitary or shared. When the kitchen is cleared of clutter and people, you are free to create as you wish. It is very calming. However, throw two very different people into a kitchen and ask them to make a meal together and you have a potential disaster on your hands.
But if you never cook with someone you love and trust, you lose so much. Working and producing with your best friend is very rewarding and really brings out your character.
My favorite people to cook with? My sisters.
No strings attached. Just a common goal: creating something delicious.
These cookies were made by my sister and I for a party. As I rolled the balls of dough in sugar, I realized how easy it is for me to work with her. How blessed I am to be able to work with my sister without going crazy!
But lets talk cookies. These big, soft cookies have a wonderful level of spice and sweetness. Perfect with a tall glass of cold (whole) milk.
Filed in Baking, Cookies, Reuben Approved | 27 responses so far
Chocolate Pudding
Erica Lea on Nov 1st 2010
Why is something as simple as chocolate pudding so delightful?
Smooth and creamy, intense and rich.
Filed in Dessert | 22 responses so far
Raspberry Cheesecake Brownies
Erica Lea on Sep 21st 2010
What do you do when you have an abundance of fresh raspberries + a desire to bake something scrumptious? Make these Raspberry Cheese Brownies, of course! Dark chocolate brownies on the bottom, cheesecake batter, swirls of brownie batter, and raspberries poked in.
Many thanks to Kayleigh of Kayotic Kitchen. When I asked the twitter community for a delicious raspberry recipe, she promptly replied with a link to this recipe. It is certainly a keeper.
Filed in Baking, Bars | 19 responses so far
Grandma’s Cooking School: Apple Strudel
Erica Lea on Sep 9th 2010
{Grandma’s Cooking School is my chronicles of the informal cooking lessons that my Grandma graciously decided to give us girls. I have compiled a list of all the lessons so far. Enjoy!}
Apple Strudel. A thing of beauty. Sweet apples encased in a thin, flaky dough. Delicious.
We began our lesson by reading through the recipe and preparing the apples.
Next, we mixed together two kinds of dough: a quick version and a more traditional version made with yeast. Meanwhile we cooked the apple filling.
Filed in Baking, Breakfast, Events, Grandma's Cooking School | 26 responses so far
Blueberry Cobbler
Erica Lea on Aug 13th 2010
Have I told you about this cobbler? It is wonderful. Easy, fast, delicious. My dad likes it better than blueberry pie. The first time we made it he said, “You need to USE this recipe.” And so we have.
The construction of the topping was new to me: Cut the butter into the dry ingredients, then add boiling water. The result is a tender, tasty topping. And it’s so much easier than pie dough.
Filed in Baking, Cobblers, Dessert | 16 responses so far
