I have been planning to share these Slice and Bake Cheesecake Cookies with you for 2 years now…
What took so long? Well, I have to say the blog is to blame. I hate to say it, but it’s true. Yep, baking for a blog gets in the way of normal personal baking activities, which in turn gets in the way of blog baking. It’s a vicious cycle. I’ve mentioned, many times, the boatloads of cookies I bake each year. The first blogging Christmas I had was a challenge to say the least. Trying to schedule in my own baking around a blog baking schedule was new and different; it… Continue reading →
We’re going to ease into cookie baking this year with some Spiced Shortbread.
The truth is…there’s a million things that I want to make for you and only a very short time to share them and, of course, make them. So, I’ve had to edit. This is the problem I have every year when making my list for Christmas baking. By the time I get to 16 choices, my husband is advising me to shorten the list. Many of them I’ve blogged about, but every year there are other cookies that I want to make, like shortbread. I think I’ve only made it a couple of times for my… Continue reading →
Hey! How was your Thanksgiving? We had a lovely break, spent with family and friends.
I could go for one more week “off” just to catch up from all of the stuff I’m now behind on because I really took a break. Of course that break didn’t come until Saturday…after the craziness of the week had died down. I don’t do Black Friday. It might be due to a long career in retail, or this year, it might be because I was throwing a birthday party. (Yep, it was the birthday party.)
Sometimes we actually do go out on Black Friday, not to shop, necessarily, but just to witness the… Continue reading →
Yikes! It’s the week of Thanksgiving! Do you know what you’re having for breakfast that day?
What?!? You haven’t even thought about it? Let me help you out with that…How about this Cranberry Orange Sweet Roll?
Why am I thinking about breakfast for the big day? Well, for the first time in quite a few years, I am not hosting the big meal. I have, however, been requested to bring a dessert :) And I’ve been thinking about that for that past couple of weeks. You know I’ve been on a pumpkin streak with all kinds of treats, and wouldn’t you know that the hosts already have pumpkin covered? That’s… Continue reading →
Friends, this is the story of how One Pan Green Beans, Mushrooms and Shallots came to be.
What’s one of the most popular green veggies that lands on a Thanksgiving table? I’m going to guess it’s green beans. Why? Because we pretty much all grew up on traditional green bean casserole, no? It’s graced more Thanksgiving meals than not in my life. And, I’ll admit/confess that I’ve always enjoyed it, with it’s frozen green beans, canned cream of mushroom soup and crispy fried onions.
There came a time, though, that I decided I wanted to make it from scratch. So for the next few years, I bought fresh green beans,… Continue reading →
I thought you might like some pie, but packaged a little differently.
But first, can we talk about this super cute pumpkin? (No, the pie isn’t in the pumpkin, although that’s a fun idea!) I’ve been crazy over this little pumpkin ever since I picked it (and it’s brother :) up at a fall festival a few weeks ago. I love the little yellow speckles and the long rebel stems that have a mind of their own. You’ll see them used as props in my recent pumpkin posts, One Bowl Fudgy Pumpkin Brownies and Pumpkin Ricotta Bundt Cake. (I would have used them in Pumpkin Biscuit… Continue reading →
I originally was going to call this Pumpkin Ricotta Bundt Cake, “Pumpkin Ricotta Custard Bundt Cake.”
But, that’s a mouthful of words that doesn’t quite roll off the tongue. So, I took, “Custard,” out of the title and made peace with it. Or not. Because custard is the highlight of this cake, the pièce de résistance. Aaand, that custard forms magically for you in the oven! Yep! You just pour the custard on top of the cake batter and it travels nicely down to the bottom of the cake baking into lovely swirl. There’s no layering of filling and batter; just pour it on top and science takes over and… Continue reading →
About 18 months ago, I launched a new series called, “Flashback Friday.” Here’s the introduction I wrote to that first post…
“Welcome to Flashback Friday, a new series on The Merchant Baker. Here, I hope to share some of our creative endeavors… projects that we worked on well before the blog. Most of the pictures in these posts will likely be home photos that were never taken with the thought that they’d be published, so I’ll need a little leeway on judging picture quality. (Although some are much better quality than my early recipe posts, so there’s that ;)”
I’ve been working on testing out a cake for you for the past couple of weeks, but until that’s ready, I’ve got One Bowl Fudgy Pumpkin Brownies!
I figured Halloween is just days away, and brownies probably trump cake this week. Hopefully, you’re making some other fun treats like Halloween Brownie Bark or Peanut Butter Cut Out Cookies. But maybe you need something a little less whimsical…something that doesn’t have eyes or a face :)
As a blogger, I have tried to accept that I don’t have time to make old favorites as often as I used to. I’ve read about bloggers who say they rarely made anything twice.… Continue reading →
There’s a million things you can do with spaghetti squash, but today, we’re going classic and topping it with a deliciously easy roasted tomato sauce. Roasted? Yes. Roasted. Do you know what that means?!? You can roast your spaghetti squash and your tomatoes and boom! Dinner is done. It’s a two for one deal.
When we were deluged with tomatoes at the end of the summer, I roasted up trays and trays of this stuff. And then I froze the sauce in zip top freezer bags. Now I’ve got tomato sauce ready and waiting for spaghetti… Continue reading →