Skip to content

Sick of the same ole eyeball cupcakes? Try the meat hand.

October 7, 2010


not martha — Meat Hand.




The Pioneer Woman is my Cinnamon Roll Soul Sister.

September 14, 2010

Oh. My. God.

I love the Pioneer Woman always, and I share her affinity for butter. But most of all, I know she is my cinnamon roll soul mate. Just look at these Cinnamon Rolls with maple frosting. But wait, there’s more! How about Orange Marmalade Rolls? Holy cow. But wait, Ginzsu knife fans — that’s not all! Because she went and created Caramel Apple Sticky Buns. Yes she did. And now, as if that weren’t enough:  Chocolate Chip Cookie Sweet Rolls.

Now I’m not crazy about chocolate in my breakfast, but I might reconsider for those. Although I doubt anything could ever surpass the original. My love for cinnamon rolls is about cinnamon rolls, not spin-offs. Except for sticky buns — which is a whole other world of deliciousness.

Passion 4 baking “Champagne Cupcake

September 10, 2010

Passion 4 baking “Champagne Cupcake.

This looks so delicious, even in badly translated Googlish. I’m going to give it a try.

Chocolate Pecan Toffee with Graham Cracker Crust

December 14, 2009
chocolate pecan toffee bars
Chocolate Pecan Toffee Bars

See the delicious toffee bars up there in the header? Those are Chocolate Pecan Toffee.

The recipe is a variation on this one, for Easy Pecan Toffee, from That recipe calls for a base of soda crackers, topped with toffee, chocolate, and walnuts. I have made that recipe with matzoh, which makes for a delightful Passover treat. But the recipe begs for experimentation. Why not try other bases? Other nuts? With and without chocolate?

The version that has gotten the best reception — and by that I mean, moans of pleasure — is the graham-cracker base, chocolate and toffee, pecan-topped version. Full-out decadent.

Chocolate Pecan Toffee Bars
with thanks to
  • 1 1/4 cups butter, melted
  • 2/3 lb. graham crackers (2 packs)
  • 1 cup dark brown sugar, packed
  • 1 can (14 ounces) sweetened condensed milk
  • 1 1/2 cups semi-sweet chocolate chips
  • 3/4 cups finely chopped pecans
Preheat oven to 425 degrees F. Line 15 x 10-inch half-sheet (jelly roll) pan with parchment.
Melt butter in medium saucepan. Remove 1/4 cup and spread on bottom of lined sheet pan. Arrange graham crackers over top, breaking pieces to fit as necessary.
Add brown sugar to melted butter and bring to a boil over medium heat. Reduce heat to low and cook, stirring steadily, for 3 minutes. Remove from heat and stir in sweetened condensed milk thoroughly. Pour mixture over graham crackers in pan.

Bake for 10-12 minutes until top is bubbly and slightly browned. Remove from oven and cool for 1 minute. Sprinkle chocolate chips over top and let sit for 5 minutes or until the chips are shiny. Spread melted chips carefully over topping. Sprinkle nuts on top and press slightly into chocolate.

Refrigerate for at least 1 hour. Cut into squares and serve.

This makes quite a lot, but you can double the recipe if you really want to feed a crowd. You’ll want to use a larger pan for the toffee mixing on the stove.

Angel with the Devil Inside

December 9, 2009

Angel with the Devil Inside

I recently came across this picture of a cake I made a while back. She looks like an angel, but she has the devil inside — chocolate devil’s food cake. You may not be able to tell in the photo, but her white fluffy angel garb actually sparkles. I used this great Martha Stewart sugar glitter that I can’t find now. It’s big flakes and very sparkly.

I need pie help

November 23, 2009

My good friends have once again invited me for Thanksgiving, as they have for the last several years. As always, I’ve been asked to bring a pie. Seems a simple enough assignment, does it not? Except… it’s not.

In past years, I’ve brought various pies, but I have yet to hit a home run. I make a fantastic Bourbon Pecan Pie, but my hostesses do not like pecan pie. (I try not to judge…) One year I brought a classic Toll House Chocolate Chip Pie — always a crowd pleaser — but I’ve been told I can’t bring chocolate this year because someone else is bringing chocolate cake. (Chocolate cake? for Thanksgiving?) I like the Apple Crumb Pie recipe in my old Betty Crocker checker-front cookbook, but my sweetie doesn’t eat apple pie since a traumatic childhood experience. (Too much pie, is all I’m saying.) There’s Pumpkin Pie, of course, but that’s been a go-to one too many times, and one of my hostesses doesn’t like that either. (Who are these people?)

One year I tried a cranberry pie, which I thought was delicious. It was akin to a tart cherry pie, with a sugary crunch to the filling. I’m not sure the crunch was an intended result of the recipe, but I loved it. However, it didn’t seem to go over well at the Thanksgiving dinner. I am not sure why, unless it was just too exotic for a rather traditional crowd, or they had already had enough cranberry for the meal.

So what kind of pie should I make? Nothing chocolate, pumpkin, cranberry, or apple. Cherries and peaches are out of season. Banana cream? Cheesecake? Pear tart?

Food bloggery

November 20, 2009

I always enjoy the Midtown Lunch blog, which is a great idea I wish I’d thought of. I could certainly contribute. For example, regarding The Jamaican Dutchy. This cart caught my attention the first time I walked by and saw the 15-person line. What kind of cart engenders that kind of enthusiasm? I asked the person at the front of the line how long he had waited, and he told me it had been a half an hour. “Is it really worth it?” I asked? He responded by swooning. Really. He closed his eyes in a simulation of food-induced ecstasy and said, “Oh, yeah…”

I finally stopped there for lunch one day when “lunchtime” was 3:00. Even then, there were 3 people ahead of me. The food is as good as promised.