It’s June, Pride month, therefore it’s time for rainbow frosting in or on a new cookie, right? And since it’s also time to continue trying flavors for sandwich cookies, I borrowed from my Rainbow Joneses* and my Limey Joneses** for the new offering, juliyya’s Limey Wich. It’s a lime butter cookie with lime cream frosting … More Limey Wich with Rainbow Frosting
I’ve delayed making my version of sandwich cookies for a long time, maybe 25 years of delay. Why? Because the wire racks look like they’re full of cookies when they’ve come out of the oven and are cooling, then the frosting is applied and suddenly there’s half as many cookies! Make 80 cookies and get … More New!New!New! juliyya’s Wich. First 3 flavors of a buttery sandwich cookie.
Making biscuits with the girls this week and taking a few photos of bees doing their work on flowers apparently woke the bee in my bonnet overnight. I’m not joking when I say that I prepared the dough while the morning coffee was brewing because I was curious. Also, I’m fond of honey butter and … More New! Peanut Butter Biscuits, My Recipe
Today the girls and I made drop biscuits, which is the proper name for the type of super fast and easy biscuits* that I routinely make, either plain, with added ingredients and/or flavor or topping. No buttermilk? No problem as milk soured with a teaspoon of lemon juice or apple cider vinegar works very well. … More In the virtual kitchen with juliyya: Drop Biscuits
Experimenting with the various no-knead breads a few times, making thick slices of the best toast ever (IMHO) brought to mind a favorite type of garlic bread. We disdain that soft and mushy store-bought, silvery-paper-wrapped bread that’s chock-full of greasy margarine with garlic salt. Some store-bought artisan breads (thinking of the roasted garlic rustic put … More Dragon Parmesan Garlic Bread, oh yeah.
I’m not preparing rhubarb desserts anymore (I can’t have them) but since it’s growing all over the Pacific Northwest right now, I thought it might be useful to some new readers if I listed those I’ve made here with the recipes. Right off the bat, I recommend the rhubarb ice cream, the making of which … More Got rhubarb? Recipes, ideas in this blog.
Yep, this is the second cookie idea which I decided to manifest this week. Years and years ago I found a recipe in a magazine for pecan bars and made them for Christmas goody tins a couple times. They were tasty, but made in a jelly-roll pan. Perhaps readers are acquainted with the fact that … More New! Pecan Pie Cookies
One day I was looking at the menu of a local Ballard cafe which sells biscuits either plain or topped with various sweet and savory items. I thought that I saw a peanut butter and maple spread amongst those items and decided to give the flavor-duo a try with my Peanut Butter Butter Cookies. They … More Peanut Butter & Maple Butter Cookies
Last night while searching through my cake recipe box for two recipes that I’ll need for birthday cakes next week, I pulled out a folded 8″ x 11″ photocopied recipe gifted to me by the late Sally Snyder (known to me as Sally Reed in 1995 Seattle when she provided it.) Sally loved cooking and … More Apple Coffee Cake with Cinnamon Glaze, my recipe
I’ve been a busy baker over the past few days and am behind in blog posts, so they will be in reverse order, like tweets on Twitter. The 23rd was the 87th birthday of a friend whom I invited to choose the flavors of his birthday cake and frosting. He chose caramel frosting on a … More Chocolate Cake with Caramel Fudge Frosting for A Birthday