Can't have too many recipes like this one from The Pioneer Women Cooks.
I’ll just say it: I’m not a big fan of nuts on or in my cinnamon rolls or sticky buns. To me, big chunks of nuts are a distraction. A distraction from the pure, unabashed ridiculousness of the gooey, fattening rolls. You can add nuts to this recipe, of course, but I encourage you to try them without first…just once.
I put a caramel apple spin on my impossible-to-mess-up cinnamon roll dough, and I loved the results. This fall and winter, I’m going to be experimenting with different varieties of sweet rolls. I would like you all to observe a moment of silence for my love handles.
Featured Post
Princess Bride Ipsum Generator
This is just wonderful. So wonderful that I need to post 5 paragraphs of it. Here is the wonderful link. Princess Bride Ipsum Generator ...
Monday, August 17, 2009
Friday, August 14, 2009
Thursday, August 6, 2009
Shortbread Cookies
I just love quick and easy cookie recipes.
From The Pioneer Woman Cooks.
Shortbread/Shortcake Cookies
2 sticks, plus 2 tablespoons regular (salted) butter, softened
1 cup sugar
2 cups all-purpose flour
Scant 1 cup corn starch
Preheat oven to 325 degrees.
Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter until the ingredients all come together. (If mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it.
Form dough into a ball, wrap in plastic wrap, and refrigerate 20 minutes.
Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat.
Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge.
From The Pioneer Woman Cooks.
Shortbread/Shortcake Cookies
2 sticks, plus 2 tablespoons regular (salted) butter, softened
1 cup sugar
2 cups all-purpose flour
Scant 1 cup corn starch
Preheat oven to 325 degrees.
Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter until the ingredients all come together. (If mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it.
Form dough into a ball, wrap in plastic wrap, and refrigerate 20 minutes.
Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat.
Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge.
Back from Google Apps
Well, Google Sites was just too clunky. I found myself rarely posting. So, I have changed back to the Blogger interface. It's really easy to change but DNS updates around the Interwebs might take a while.
Sunday, January 18, 2009
Google Apps
I have gone with the Google Apps/Site interface for now. Blogger was just getting too slow. Please visit www.loats.net for updates.
Friday, January 16, 2009
Google Sites
I've been working with Google Sites for a few days now. I'm thinking of a replacement for Blogger. Blogger has been getting a bit doggy lately. Anyway, I put up a links page to replace my Googlepages page as well. It's a little easier to work with and has more flexibility.
http://links.loats.net
http://links.loats.net
Subscribe to:
Posts (Atom)
-
This is just wonderful. So wonderful that I need to post 5 paragraphs of it. Here is the wonderful link. Princess Bride Ipsum Generator ...
-
Great article on modern bread. Here's a clip. The Truth about Your Bread However, thanks to commercial yeast varieties, bakers don...