Motivation

Well, I hate to say it, but my motivation is definitely decreasing. I have made almost all of the really yummy recipes in the book. So the ones that are left for me to bake, about 30 I would guess, I am not too excited about. Some of them have a TON of hard to find ingredients, and some are just plain weird! So I will probably forge ahead, just to finish what I started. But I will most likely only be making 1 recipe every week or two, especially with the holiday season.

Pecan Pie

Day 116 Recipe 62

This recipe has got to be the easiest thing that I have baked! You just stir all the ingredients together in 1 bowl and pour into your pie crust! It doesn't get much simpler than that!! I made this delicious pie for Thanksgiving. I will definitely have to find an excuse to make it again!!

The holidays!!

Usually I can not wait for the holiday season so I can start baking. Well, this year I have been baking now for about 3 months already!! My mom, now more confident with my baking skills, has requested I bring several things for Thanksgiving this year. Unfortunately, only one thing will be "new" as far as my blog goes. I will be making the blueberry crumble pie, potato buttermilk rolls, and pecan pie. I can't wait for the pecan pie, because the picture in the cookbook looks amazing!!

I want to wish everyone happy baking this Thanksgiving!! I hope your dinner is delicious!!

Pizza

Day 101 Recipe 61

This recipe was for Margarita Pizza, but there was no way my kids were going to eat that, so I just made the dough, and used my own toppings. The pizza crust was very good. It was also very easy to make. You could start this dough in the early afternoon and have homemade pizza for dinner. The recipe makes 2 pizzas so you could make a plain cheese for the kiddos and then jazz one up for you!!

Maple Pecan Squares

Day 94 Recipe 60

I have been staring at the picture of these in my cookbook since I bought it. They looked so delicious and gooey. So they had a lot of hype to live up to, and did not quite make it. I think the main problem was that you were supposed to make them in a 9 by 9 square pan and I made them in an 8 by 8 pan. When prebaking the crust I should have remembered this and baked it longer instead of talking on the phone (I know, I know... lesson learned!!). So they weren't as pretty as the picture but they still tasted pretty yummy. Who knows, if I make them again, maybe I will remember to cook them just a tad longer!!

Apple Crisp

Day 91 Recipe 59

This was actually a variation on the strawberry-rhubarb crisp, that I have yet to make. Apples just sounded way better and were a much better fit for our Halloween dessert!! This recipe was super, super easy and was super, super yummy! My dad, who loves apple pie, ate half of the pan in his first sitting!! This is a picture of what was left after my family enjoyed it, because I totally forgot to take a picture when it came out!! I also made a homemade whipped cream to go on top!! YUM!! Trust me, you are going to want to make this recipe for sure!!

Apple Crisp
Recipe from Williams-Sonoma Essentials of Baking

Ingredients

For the filling:
6 cups (about 6 apples) chopped, peeled apples
(I used Granny Smith)
2 tablespoons granulated sugar
1 tablespoon lemon juice
½ teaspoon cinnamon

For the topping:
1 cup all purpose flour
½ cup old-fashioned rolled oats
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, melted

Instructions

Position a rack in the middle of the oven and preheat to 350 degrees. Have a 2 ½ quart baking dish ready.

To make filling, in a large bowl, combine the apples, sugar, lemon juice and cinnamon and stir until well mixed. Pour into the baking dish and set aside.

To make the topping, in a large bowl, stir together the flour, rolled oats, granulated sugar, brown sugar, cinnamon and salt until blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture evenly over the filling.

Bake the crisp until the apples are tender, the juices are bubbling and the topping is golden brown, 35-40 minutes. Transfer to a wire rack and let cool for 10 minutes. Serve warm. The crisp can be cooled, covered with plastic wrap, and stored at room temperature for up to 2 days, then rewarmed at 250 degrees for 15 minutes.

Classic Focaccia

Day 85 Recipe 58

This recipe was very easy, with good results. It only took 3 hours from start to finish. I was so happy when it looked just like the focaccia that you purchase in the store!! I think next time I will put some herbs in the dough and some sliced tomatoes on top!! YUM!!