Grandma’s Shortbread Fantastic Bake Along Results

It feels like Christmas in July around my house:). I just loved making these these tender cookies. Thank you Kate @ Life, Tea, and Everything for being this month’s star baker and for sharing the recipe with us!

When Kate first shared the recipe for Shortbread cookies I knew exactly what I was going to do.

My beautiful daughter- in-law gave me a Pampered Chef Rolling Cookie Cutter for Christmas last year. Now was the perfect time to give it a try.

I’m happy to report, the cookies turned out so pretty:)

I wish I could say the cutter was easy and life changing for me, but it kind of was a bust. The dough would stick to the roller . When I would try to pull it out, the dough would squish. I think I need a little more practice to be sure:)

In the meantime, I took the scraps and made them into the crescents that the recipe recommended. Yum!

Seriously, this shortbread is so delicate and soft. Kate recommended adding flavors like lavender. I do think some flavoring would be a good idea as the cookie really is more about the tender texture than the flavor.

I added the nuts, because we are all nutty around my house. On the crescents, the chocolate also was a nice addition.

Have you ever had a TWIX candy bar? If you add a bit of caramel to this shortbread, it would be an EXACT copy cat recipe! De-licious!

Thank you once again Kate❤️ I will be making up a batch or two of these come Christmas. I bet peppermint candy would be a SWEET addition.

If you are interested in giving this recipe a try, you can find it here

Now it is time for the fun part– let’s head over to see how the other bakers fared in their kitchens:).

Kathy @Sewing Etc.

Tina @Kristabella’s Hodgepodge

Brenna @ Crochet539

Emma @Emma Crafts Design

Kate @ Life, Tea,and Everything

Tracy @It’s a T-Sweets Day!

Lucia @Crochet, Knit, and More

AJ @A Petite Slice of Life

Teacher Turned Mommy

I am also including a linky party below that I hope all of you bakers will add your link to. Anyone who would like to join in the fun is more than welcome to add a link:)

Thank you for stopping by my kitchen today!

Click on the link below to add your post or picture to the party!

https://static.inlinkz.com/cs2.js

Fantastic Bake Along — Grandma’s Shortbread!

I am happy to say that Kate over at Life, Tea and Everything has given me the motivation to get this month’s Fantastic Bake Along up and going this week. I mean, I have to eat anyway so I might as well Bake Along with you!

Kate is this month’s Star Baker and she has selected Grandma’s shortbread cookies. Here is how she explains them:

“The original, unaltered recipe is from the old Canada Cornstarch box. My cousin swears by it, and it’s the only recipe I use for shortbread cookies.

I was able to find the recipe online from the manufacturer, since they no longer print it on the package.

The link to the online recipe is here. https://www.makegood.ca/recipe/grandmas-shortbread-cookies

I added a twist, and ground 1 tsp of culinary lavender with my mortar and pestle, and sifted it with the other dry ingredients.”

I’m so excited to try these cookies out! I especially like that there are only four ingredients in this recipe:). EASY!!

1/2 cup Fleischmann’s® Corn Starch

1/2 cup powdered sugar (also known as icing sugar)

1 cup all-purpose flour

3/4 cup butter, softened

  • Here is the picture from the website.
  • I could see Stars, flowers, hearts, or just drops for these cookies. I will probably add nuts to mine, because all cookies around my house are required to have nuts or they won’t get eaten!
  • I hope you will join along in this FANTASTIC BAKE ALONG. Here is how–
  • I will be adding a linky party as well so all of the bakes will be easy to find for any of those who may come to the blog for the recipe and results at a later time.
  • Here is a list of bakers who regularly participate in our Bake Along:
  • I hope we will be able to add your name here this week! Ready, set, BAKE!!!

    Fantastic Bake Along Results- Rosemary Muffins!

    It has been a DELICIOUS Bake Along this month! Our star baker, Brenna @ Crochet539 really shared a unique and fun Rosemary Muffin recipe:). Brenna says it is her family’s favorite muffin recipe. I can see why!

    This is a Taste of Home recipe, so you know it must be good. I was intrigued with all of the unique ingredients like goat cheese, olives, and yogurt. I love all of these ingredients, so this recipe is right up my alley!

    The dough was really quite easy to make. I added some shredded cheddar cheese as well. I also omitted the mustard because my husband doesn’t like it. The dough was thick and made 18 Muffins.

    After the timer went off, I was bit worried that they were not cooked all of the way, but then realized it was just the shine of the melted cheese. Yum!!

    They came easily out of the tins. –that’s always a worry! But no problems at all:) I brushed them with butter while they were hot and took a quick photo shoot. I was eating a savory muffin as I took these shots!😊

    Oh my! My house smelled wonderful as these cooked. I’m glad this is a Bake Along, so you are smelling and tasting it too! I really liked the earthy taste of these muffins.

    I was surprised at the wonderful bread like texture without using yeast. I think this dough would make a wonderful loaf of bread. I think I will try that out next week:)

    Thank you for stopping by today. I am excited to head over and see how the other bakers did in their kitchen. Why don’t you come and join me?

    Fantastic Bake Along – Rosemary Muffins

    My mouth is watering as I think about this month’s baking selection — Rosemary Muffins! I can imagine the smell of rosemary permeating the kitchen… YUM ! We are in for a treat for sure❤️.

    This month’s star baker is Brenna @ Crochet539. She has chosen her favorite Rosemary Muffin recipe from the always wonderful Taste of Home. This is a picture from their website–

    Picture from Taste of Home

    Woo hoo! Here is the list of ingredients.

    Ingredients

    • 1-1/2 cups all-purpose flour
    • 1-1/2 cups whole wheat flour
    • 2 teaspoons sugar
    • 1 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 eggs
    • 1-1/2 cups (12 ounces) reduced-fat plain yogurt
    • 1/2 cup fat-free milk
    • 1/4 cup canola oil
    • 1 tablespoon Dijon mustard
    • 1/2 cup crumbled goat cheese
    • 1/2 cup chopped Greek olives
    • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

    Let’s all head over to Taste of Home for the directions:)

    Would you like to join along in the Bake Along fun? Here is how:

    Here is a list of bakers who have participated in the past:

    AJ @A Petite Slice of Life

    Tami @Tanglewood Knots

    Tracy @It’s a T-Sweets Day!

    Lucia @Crochet, Knit, and More

    Connie @Connie’s Creations

    Marcia @Una Regiaen Bicicleta

    Rebecca @Twinklehook

    Abbey @Three Cats and a Girl

    Susan @Granny Smith Quilting

    Kathy@Sewing Etc.

    Tina @Kristabella’s Hodgepodge

    Emma @Emma Crafts Design

    Kate @ Life, Tea,and Everything

    It’s going to be a FANTASTIC baking week! I can’t wait until Saturday to hear about your delicious bakes:)❤️❤️

    Fantastic Bake Along – Crazy Caramels

    Wait–Did I say Caramels? Yes, I did! This week I learned to make my first ever batch of gluten free/Vegan candy. I am happy to report that they turned out to be quite good!

    I want to thank this month’s star baker, AJ @ A Petite Slice of Life for the fun adventure!

    I really liked how few of ingredients were needed to make this recipe.

    The recipe didn’t call for nuts, but at my house, we put nuts in almost everything. What can I say? We are all nuts around here:)!

    I put the ingredients, minus the nuts and vanilla in my cooking pan and started to heat the sugar up.

    It started clear, went to bubbly, and finally to cloudy. I added the vanilla at the end.

    I put a cup or two of chopped nuts in the bottom of a greased baking pan.

    I then poured the hot mixture over the nuts. It was weird, but the oil kind of separated, and I could not get it to combine into the caramel.

    So… I just threw it out. That was a lot of oil!

    Oh well, I placed the pan in the fridge and waited for an hour or so. When I pulled it out, the caramel was crisp and had a pretty white coconut oil coating.

    It was very easy to get out of the pan by just turning the pan over and tapping it on the counter. It came out in one piece. Yea!

    I enlisted the help of my favorite, cute husband with the cutting of the caramel because of my cast. He did a spectacular job!

    He cut them into small, bite sized pieces. I think this was the key. If they are too big, you can’t put them all in your mouth at one time. They are quite sticky, so I liked not having to try to bite into them..

    Once again, this was a FANTASTIC Bake Along. In fact, you might say that it was SWEET! If any of you are interested in trying your hand at Caramels, you can find the recipe here.

    Thank you so much for dropping by today. I hope you have a moment or two to see how the other bakers fared in their kitchen’s this week:)

    Until next time,

    Fantastic Bake Along- Ode to CHOCOLATE!

    I am so excited about this month’s Bake Along! Tami over at Tanglewood Knots is our star baker this month and has chosen an “Ode to Chocolate” Bake. SWEET!!!

    Tami would like us all to bake our favorite chocolate recipes and share a few pictures and the recipe with the rest of us. She has included a recipe on her blog for Peppermint Patties to get you excited:)

    Tami’s yummy Peppermint Patties

    She has lots of pictures and instructions here.

    Don’t you think chocolate is the perfect bake for the month of February and Valentines Day? We would LOVE to have you join us! Here is how:

    Here is the list of bakers who have joined in the past. We look forward to baking along together again❤️.

    Tami @Tanglewood Knots

    Tracy @It’s a T-Sweets Day!

    Lucia @Crochet, Knit, and More

    Connie @Connie’s Creations

    AJ @A Petite Slice of Life

    Marcia @Una Regiaen Bicicleta

    Rebecca @Twinklehook

    Abbey @Three Cats and a Girl

    Susan @Granny Smith Quilting

    Kathy@Sewing Etc.

    Tina @Kristabella’s Hodgepodge

    Brenna @ Crochet539

    Emma @Emma Crafts Design

    Kate @ Life, Tea,and Everything

    Please let me know if you are in for an Ode To Chocolate this week everyone! I can’t wait until Saturday:)❤️❤️

    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 – Mary Berry Gingersnaps

    Hello everyone! It is Fantastic Bake Along time again. Yea!!

    Each month it is fun to get together and have a virtual Bake Along where we can all Bake the same recipe and actually smell and taste the yummy things we see online. It is such delicious fun!

    This month’s star baker is Rebecca @Twinklehook. Rebecca has chosen to make Ginger Snaps by Mary Berry, one of the judges on “The Great British Bake Off”. How did Rebecca know that I absolutely LOVE that show?! I’m so excited to actually try one of her recipes!

    Why don’t you join along? Here is how —

    Now for the recipe—-

    Mary Berry’s Ginger Snaps

    • 60g butter plus extra for greasing
    • 90g golden syrup
    • 125g self raising flour
    • 2tsp ground ginger
    • 1tsp ground cinnamon
    • 1/2 tsp bicarb soda
    • 1tbsp caster sugar
    1. Grease baking trays
    2. Combine butter, golden syrup in a small sauce pan and heat until melted. Leave to cool slightly.
    3. Sift flour, spices and bicarb into bowl. Stir in sugar, add the cooled syrup mix and stir to make a soft but not sticky dough.
    4. Roll dough into balls of the size of walnuts and Place well apart on baking tray, flatten the balls slightly.
    5. Bake in preheated oven 190 degrees for about 15 minutes.

    There you have it. I know that many of you will be baking in cups instead of grams so here is a link to a convertion chart on allrecipes.com.

    Rebecca has lots of great pictures and directions on her blog so be sure to head over and check it out. They look so yummy!

    It’s roll call time bakers! Will you be joining us again this month? I hope so:)❤️❤️❤️

    I look forward to seeing how these SWEET Ginger Snaps bake up in your kitchens this week!

    See you on Saturday!❤️❤️

    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! – Chili/Chocolate Bread Results

    Oh my, oh my!   I LOVE this bread recipe!!  If you like spicy chocolate, which I do, you are going to love this recipe too:)!

    This month’s star baker, Tina over @ Kristabella’s Hodgepodge, chose this scrumptious Chili/Chocolate Bread for our Bake Along.  She wrote the recipe herself.  Great job Tina!  Yum yum:)!!👏❤️

    The recipe was designed for a bread maker, but I made mine with my kitchenaid and oven. I doubled the recipe and  added a 1/4 cup more of water because it was a bit dry.   

    After letting the machine knead the dough for 3-4 min. and after a few hand kneads as well, my dough looked like this:


    I placed it in a warm oven and let it rise for about an hour.  I took it out and rolled it out.

    But because it had been in a warm oven, the chocolate chips melted a bit.  Oh well, a little chocolate on my hands and the counter was no problem. I rolled up the dough cinnamon roll style (I do all of my bread this way), cut it in half and placed them in the pans.  After a second rising,  I baked the bread at 350 for 30 minutes.

    When the bread came out it looked so SWEET!


    It looked all marbley, and chocolaty.  I really just wanted to look at it a minute or two and admire the swirls of Chocolate:)

    I cut into the loaf and buttered a slice while it was nice and hot out of the oven.

    The chocolate was just oozing like a chocolate chip cookie.  I couldn’t hardly wait to take a bite.

    It was Delicious chocolaty Bread goodness.  At first I was a bit disappointed that all I could taste was the chocolate and butter.  But wait….there it is!  At the end, after the last bite, the ever so slight heat from the chili powder came through!  If you want a stronger bite of chili, I would recommend doubling the chili:)


    There you have it.  This is a  totally SWEET recipe for Chili/Chocolate Bread,  if you want to cook up a loaf or two for your family, you can find the recipe on Tina’s blog here, or on my blog here.

    I am so excited to see how the other bakers fared with their bread this week.  Here is the list of those who said they would be joining us:

    Thank you so much for dropping by today.  I hope you will join us on our next baking adventure. Just comment that you would like to join in, and I will add your name to the list.  It is always so fun to Bake Along with friends❤️.  Don’t forget to post your results on Instagram #fantasticbakealong .

    Until next time, I’m off to eat another slice of delicious bread!