Fantastic Bake Along Results— Mary Berry Gingersnaps

I am so excited to have made my first Mary Berry recipe! These Ginger Snaps were the perfect start to my British Baking!

This month’s Fantastic Star Baker was Rebecca @Twinklehook and she chose these fun little Gingersnaps as our monthly bake. It was funny how I kept thinking about how fun it would be to be on the Bake-off Show and if Mary and Paul would have approved of my Bake:). Lol!

I even broke down and tried my hand at actually weighing my ingredients! Can you believe it?

I didn’t have the golden syrup or cast sugar so I used Karo syrup and extra fine cane sugar instead.

I was very, very surprised with how small the dough was! I am used to a bowl that is almost filled to the brim with dough. No wonder Mary has stayed so trim:)!

Even though the dough was small, there was enough dough for 12 walnut sized balls. I made three exactly as the recipe instructed, and three that I rolled in sugar because that is how I always make cookies, and then I added a pecan to six of them because I live in a pecan grove and we add nuts to everything!

I baked mine for less than the 15 min suggested in the recipe. I baked mine for 14 min. Which is longer than I normally would have, but I wanted a crisp snap to my cookie with no soggy bottom:)

They were certainly crisp! I would call mine a definite dipping cookie because I could barely bite into it! Lol:)! Maybe I should have taken them out at about 11 minutes.

It didn’t really matter though. The taste was so scrummy! I especially like the kick of heat at the end because of the ginger. They would be so good with a cup of milk or hot chocolate.

Here is the recipe if you want to try your own Mary Berry Gingersnaps

I’m excited to see how the other baker’s cookies turned out!

Kathy @Sewing etc.

Tina @Kristabella’s Hodgepodge

Brenna @ Crochet539

Emma @Emma Crafts Design

Kate @ Life, Tea,and Everything

Tami @Tanglewood Knots

Tracy @It’s a T-Sweets Day!

AJ @A Petite Slice of Life

Rebecca @Twinklehook

It has been so fun baking with you today. Thank you once again, Rebecca, for the recipe!

Fantastic Bake Along -Cherry Tart Results

I had such a fun time with this month’s Cherry Tarts Bake Along:). I made 18 Tarts and they were all gone in an evening. I will tell you that story in a little bit.

First, I just have to show you my favorite way to serve Tarts at our house– on Santa’s back!

Don’t worry Santa, they don’t stay there long:). They get eaten almost as fast as I put them out!

This first batch of Tarts was oh so yummy. I like how the crust to frosting ratio really makes them so SWEET! I also think the color is very festive as well.

Ok, now for the story. — You may think we had 10 or 11 People over to help with the task of eating all of the Tarts …no, there were just a few of us. It went like this:

We have a good friend who comes over two or three times a week and happened to come by the night I made the Tarts. He was the lucky taster of the first tart.

Being the kind mother that I am, I sent this picture to my children announcing the eating of the first tart of Christmas:). Within minutes my son, daughter in law, and grandson were at my house to join in the tart celebration.

The Tarts didn’t stand a chance. They were gone in no time. You can bet I will be making more of these before our Family Christmas parties:)

Thank you for dropping by today and reading about our crazy family tart adventure:). I am excited to head over and see how the other bakers fared in their kitchens. I wonder if Tarts will become part of their family traditions too?

If you would like to make up a batch of Tarts for your family, the recipe can be found here.

Have a wonderful rest of your day!

Fantastic Bake Along -Cherry Tarts

It’s Christmas time and things are definitely going full steam around my house right now. I bet it is the same around your house too. So for this month’s Bake Along I decided to save the stress on someone else and I would be the host.

I realize that many of you will be too busy to join along. I get it, it’s busy. BUT if you do have an afternoon free for baking this week, I hope you will consider trying these absolutely wonderful, divine, fantastic Cherry Tarts.

This picture was taken a few years back. As you can see, my kids LOVE Cherry Tarts!

This picture was taken a few years ago. As you can see, my son absolutely LOVES Cherry Tarts!”

I warn you in advance though, once you make them, they will become a Christmas must each year like they are in my house!❤️😊

If you are interested in joining in the fun, here is how to do it:

Easy, right?! Just comment that you want to join along and you are in:)❤️. Now for the recipe:

Cherry TartsRecipe by Tracy @It’s a T-Sweets Day!Yields 18 Tarts Ingredients:

  • 1 can of cherry pie filling
  • 2.5″ Round cookie cutter

Crust:

  • 1 1/4c shortening
  • 3c flour
  • 1tsp salt
  • 1 egg
  • 1 1/2T vinegar
  • 1/3c cold water

Icing:

  • 2c powdered sugar
  • 1/4c milk
  • 1tsp vanilla

Directions: Make crust by cutting shortening, flour, and salt together using a pastry cutter or two knives. The shortening should be about pea sized. In a small bowl combine the egg, vinegar, and water. Add to the flour mixture. Mix until combined. If you need more pictures and directions on making pie crust, I have a more detailed recipe here.  Flour your counter top and roll the dough all out about 1/8″ -1/4″ thick.

With a round cookie cutter, cut as many circles as will fit in the dough. Place one or two cherries in the center of half of the circles. Less really is more with these Tarts.img_2388 Place the other half of the circles on top of the cherries and seal the edges with a fork.

img_2387 I have been making tarts for many years, so I have purchased a Pampered Chef Cut-n-Seal to help me seal the tarts.  It is easy to use and makes the tarts look very pretty, but it doesn’t make them taste any better 🙂

img_2386 Place the tarts on an ungreased cookie sheet and bake at 350* for 30min. Some of the filling may ooze out a bit, that is fine. Make icing by combining milk, sugar and vanilla. Glaze warm tarts.

Finished! These Tarts are SWEET❤️❤️!

Thank you so much for dropping by today. I hope you will be joining us as we bake for Christmas:). Here is the list of those who have joined along in the past:

I am excited for Saturday! It’s going to be a delicious day:)!!

Fantastic Bake Along- Celebrating the Apple Results🍎

Good morning! This FANTASTIC BAKE ALONG has been so much fun:)! I appreciate Connie @Connie’s Creations for her inspiration Applesauce Cake:). Several of the bakers said they would be making this recipe for the Bake Along.  Yum!!  Apples are delicious and so very “Fall”.

This month is a “share your favorite apple recipe” month. We have a tradition around our house called “pre-Thanksgiving pie”. We like to make a few pies early and enjoy them because we are usually too full after the feast to really enjoy dessert. So why not start the week with a few pies to make our celebration last longer? It works for us:)!

This is my Award Winning Crusty Topped Apple Pie. I entered this recipe in our county fair a few years back, and won the Best of Show over all of the food entries! It is that good:)

Before I start, I want to share my feelings on Apple pie fillings. You may have different views on pie filling, but these are mine and really work for me — I do not believe that fresh cut, uncooked apples should be used in pies as filling. They shrink and add water to the filling making it runny and leaving the pie flat. Some pies even have a large gap between the crust and the filling due to shrinkage.

So… I only use canned apples for my pies. I am including my canning recipe here as well, but really any high quality canned apple filling will do for this pie. The crust and yummy topping really are what make it so delicious.

Here is the recipe:

Award Winning Crusty Topped Apple Pie Recipe by- Tracy @ It’s a T-Sweets Day!

Part 1- Crust

Ingredients:

  • 1 1/4c shortening
  • 3c flour
  • 1tsp salt
  • 1 egg
  • 1 1/2T vinegar
  • 1/3c cold water

Directions:

Cut first 3 ingredients together using a pastry cutter or two knives. The shortening should be about pea sized. In a small bowl combine the egg, vinegar, and water. Add to the flour mixture.

Mix with a fork and then your hands just until moist and the pastry sticks together. Be careful not to over mix. If your pastry is too dry, add a bit more vinegar, like 1 tsp. Form the pastry into two balls, place in a bag, and store in the refrigerator for about 30 min.

Lay a tea towel out on your counter and dust it with flour. Flatten one dough ball with your hand a bit and then roll the dough into a circle larger than your pie pan. Dust the pin and dough with flour as needed to keep the dough from sticking. Put your rolling pin at the end of the dough closest to you and lift the tea towel causing the crust to roll over the rolling pin.

Lift the pin with the rolled dough over the pie pan and unroll the crust over the pan. Easy easy!:)

Lift the edge of the crust a bit and pinch the crust with your thumb and first two fingers. You will get a beautiful scalloped edge.

Part 2- Filling and Topping

Ingredients:

  • 2 quarts Apple Pie Filling of your choice (my recipe is below)
  • 3/4c sugar
  • 3/4c flour
  • 3/4c melted butter
  • 2tsp cinnamon

Directions:

Spoon the pie filling evenly into the crust. It should reach to the bottom of the scalloped edges. In a medium bowl combine the melted butter with the sugar, flour, and cinnamon. Stir until well combined.

Gently press the topping evenly over the apples all around the pie. Place the pie on a baking sheet. This is an important step because it really drips! Bake at 350* for 1 hour. Your house is going to smell so good!

Take it out and admire your beautiful pie for a few minutes as it cools.

Just look at that flaky crust:). Be sure to cut a slice to eat while it is still hot out of the oven. It tastes best that way:)❤️

Done! I made that whole pie, minus the baking time, in about 30min. Ah, the joy of canning my apples beforehand:).

For those of you who would like my Apple pie filling recipe, here it is:

Canned Apple Pie Fillingrecipe by Tracy @It’s a T-Sweets Day!
Ingredients  :

  • 9 c water
  • 4 1/2c sugar
  • 1/2c light corn syrup
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 1c cornstarch
  • 3 Tbs lemon juice
  • 3/4c flour
  • 6 lb apples, peeled and cored

In a large sauce pan, combine the first seven ingredients. Stir until bubbly and thick. Turn off heat. Add lemon juice and flour. Stir to combine. Stir in apples. Pack apple filling into sterilized quart jars, leaving 1″ at top. Wipe rims and place lids on jars. Process in a hot water bath for 30min. Makes 7 quarts<<
ere you go! I hope you will give this award winning recipe a try sometime. You will not be sorry!

I am so excited to hear how the other baker’s fared with their apple recipes. Here is the list of bakers who said they would be joining in this month’s Bake Along:

Thank you for stopping by today. I hope you all enjoy the delicious apple recipes. For those of you in the States, Happy Thanksgiving!

I’m off to check out the other SWEET recipes😊

Fantastic Bake Along- Celebrating the Apple!

A few weeks back, Connie @Connie’s Creations shared her Apple Sauce Cake on her blog.

Connie’s picture of her Applesauce Cake

It looked so yummy that she totally inspired me to think about Fall treats and the delicious taste and smell of apples cooking in the kitchen. I thought that with Thanksgiving right around the corner here in the States, it might be fun to share our favorite APPLE recipe this month. Who knows? There may be one or two new recipes we might want to add to our Thanksgiving feast!

Choose your favorite recipe or give Connie’s delicious Apple Sauce Cake a try, and post about it this coming Saturday. Doesn’t that sound fun?!

We would love to have YOU join in the fun too. Here is how:

My family has an award winning Crusty Topped Apple Pie that will be baking in my kitchen this week. They will be so happy! We call that Pre-Thanksgiving Pie❤️❤️

Here is a list of the bakers who have joined in the past or said they would like to Bake Along with us this month:

I really do hope you will join us in this month’s Fantastic Bake Along. It is going to be SWEET!

Fantastic Bake Along – Chili/Chocolate Bread!

Hello fellow bakers!  It is Fantastic Bake Along time:). Yea!  I am so excited for this month’s Bake.   We are going to be baking Chili/Chocolate Bread by this month’s star baker, Tina from Kristabella’s Hodgepodge .  

We hope YOU will join us!  Here is how:

Tina’s  recipe of Chili/Chocolate Bread is so much like Tina herself.  She is so fun!  She crochets beautiful shawls and scarves, and shares a Sunday chuckle each week.  Head over and check out her blog.  I’m sure you will love it!❤️

I’m ready to Bake, how about you?  So… drum roll please!

Chili/Chocolate Bread -Picture By Tina @Kristabella’s Hodgepodge

Chili/Chocolate Bread Recipe by Tina @ Kristabella’s Hodgepodge 

For a small loaf (1 lb.)

  • 3/4 c Milk, room temperature 
  • 1/4c Unsalted Butter, room temperature, 1/2″ pieces 
  • 1 egg
  • 1/2 tsp Salt
  • 2tbs Granulated Sugar 
  • 2 1/4c Bread Flour   
  • 1 1/2tsp Chili Powder 
  • 1 1/2tsp Yeast, active dry, instant, or bread machine  
  • 1c Chocolate Chips

Select the ‘Basic/White’ program, 1 lb., and your desired crust color, and start the machine. When the mix-in tone sounds, add 1 cup chocolate chips.   

Note: The Ghirardelli chips have a very intense chocolate taste. The Chili therefore is just an aftertaste…a mild ‘burn’. To intensify the Chili flavor you might wanna use Milk Chocolate Chips. 😊

Cool completely on a wire rack before slicing.

There you have it!  — Doesn’t it sound delicious?  This recipe is for a bread machine, but I will be doubling the recipe, using my Kitchenaid, and oven.   

Here are the links to bakers who have joined along in past Bake alongs and who have said they want to join in this week’s Bake Along:)

I am so excited to baking with you again, and try this SWEET Bread! Thank you Tina for the recipe:). See you Saturday as I eat a slice of this spicy bread!

I Love Weddings!

I was honored to make my nephew’s wedding cake this weekend.  

It was fun to make the gum paste roses.  I was surprised when so many people asked me if they were real!



My new niece wanted lemon cake with soft lemon curd filling for the top and bottom tiers.  My nephew wanted German chocolate with the yummy coconut filling for the middle tier.  I frosted the cake with a Swiss Meringue buttercream .  Yum!  


Aren’t they just beautiful?!  I love the happy smiles of a newly married couple cutting their wedding cake. They are so SWEET:)!


Congratulations Sean and Alexa!  I love you❤️

Fantastic Bake Along – Grandma’s Cookies!

Get out the mixer and warm up the oven because it’s going to be a yummy, yum, yummy Bake Along this month!   We would love to have YOU join in the fun with us.  Here is how:


This month’s star baker is Kate @ Life, Tea,and Everything.  Kate is a Crocheter and has also just learned to Quilt!  She is AMAZING:). But her weight loss journey this year has been truly inspiring.  Way to go Kate!  Luckily she still finds a few calories to share with us each month though.  I’m so glad.  It is always fun to Bake Along with her:)

For this month’s recipe, she has chosen to share her grandma’s oatmeal cookies.  Now we’re talking!  A tried and true family recipe.  Yum!  I can’t wait to make up a batch or two!  

Kate’s Picture of her delicious cookies!

Here is the recipe, but be sure to head over to Kate’s fantastic blog to hear about the sweet story behind these cookies.

Grandma Thompson’s Oatmeal Chocolate Chip Cookies

Recipe by Kate @Life, Tea, and Everything

  • 1 cup shortening
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup white sugar
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup boiling water
  • 2 cups rolled oats
  • 1/2 cup chopped nuts
  • 6 oz chocolate chips

Important: Follow recipe closely as results depend greatly on order of addition of ingredients!

Preheat oven to 350 F. 

Beat shortening, sugars, and vanilla until light and fluffy. Add flour and salt. Mix well. Dissolve baking soda in boiling water. Add to flour mixture. Stir in rolled oats, nuts, and chocolate chips.

Drop from teaspoon onto ungreased cookie sheet, 2 inches apart. Flatten with fork dipped in cold water.

Bake 10-12 minutes. Makes approximately 7 dozen.

Don’t those sound yummy?!  I hope you will make a batch and join in the fun!

Here are the links to bakers who have joined along in past Bake alongs and who have said they want to join in this week’s Bake Along:)

I am so excited to try one of these SWEET cookies!   Once again, thank you Kate for the recipe:). See you Saturday as I eat one of Grandma’s Cookies!

Fantastic Bake Along- Whole Grain Bread!

Don’t you just love the smell of homemade bread baking in the oven?  It makes a house smell so homey and full of love.   This is how my house felt this week, full of homemade bread and love❤️


I just love Baking Along each month with all of you, my online friends.  This month Kathy over at Sewing Etc. gave us the recipe for this delicious bread.  If you would like to make some yourself, it can be found here.

The dough was easy to make.  I doubled the recipe so I could have an extra loaf to give to my son and his pretty wife.

But I think the recipe really needs to be doubled for  the size of loaves that my family likes.  So… darn it, I had to make more! Lol:). 


This time I  doubled the recipe twice to make four loaves!  (I am having a lot of company this weekend and will be needing the bread)  These loaves came out just the way we like our bread with the top peaking over the edge about an inch or so:)


My daughter in law was over and grabbed her loaf right away, but I still had plenty left to snap a few photos of.  

I sliced into a nice hot loaf and slathered it with SWEET butter.  I was patient and took this yummy photo, but then that slice disappeared into my belly as quick as I could put my camera down! 

It has been a wonderful Bake Along.  I am excited to see and hear about how the other bakers did with their bread this week.  

I hope you feel inspired to make your own delicious bread at home this week. We would love to have you join along next month for our next baking adventure;)

Fantastic Bake Along -Quiche!

This has been an Egg-straordinary bake along!  Emma from Emma Crafts Design was this month’s star baker and asked us to make her husbands favorite Quiche.  

I must admit that I have never made Quiche before.  I have eaten it at restaurants, but for some reason I have never given it a try.  I can’t believe I have waited so long.  It was DELICIOUS!!

I started with the crust.  Emma rolls hers out on parchment paper, but I am very accustomed to rolling my dough out on a tea towel that I use only for this purpose.


I roll out my dough and then use the tea towel to help me roll the dough up and over the rolling pin.  Then I can easily transfer the dough to my pie plate.


I cooked my bacon and chopped it fine.  I layered the entire shell with the bacon and then poured in my egg, cheese and milk mixture.  I had a large pan so I doubled the recipe.


I used pepper jack cheese.  Yum yum!  It had just the right amount of spice for my Arizona family:)


I mean really, look at how beautiful it turned out!  It was ALMOST too prettyto eat!  But we did eat it:)


I added some chopped spinach to the top and asked myself why I didn’t add it to the eggs?  Next time I will!  I even think some sautéed mushrooms and fresh tomatoes would taste divine as well.

Thank you, thank you for such a delicious recipe and Bake Along Emma!!   

If any of you are interested in making your own delicious Quiche, you can get the recipe  here.  Why don’t you link up and join us?

I am so excited to see how the other bakers fared with their Quiche adventures. Here are the links:

I am off to check them out!  SWEET!