Marathon training has made my sweet tooth even sweeter. Today I wanted a cookie, but not just any kind of cookie would do. I decided to put my little Ramekins to use and make a miniature pizookie. (aka a deep dish cookie served right out of the oven, usually with vanilla ice cream — brilliance).
It came out of the oven; then I died and went to heaven.
I used break-and-bake cookies to save time. I set them out on the counter for 30 minutes so they were closer to room temperature, then combined four of them together in an ungreased Ramekin. ( at first I was only going to use three, but you only live once so I added another 🙂 )
I placed the Ramekin on a baking sheet and baked it for about 15 minutes at 375 degrees, until the cookie was golden brown on top. Larry got curious as the minutes passed…
I only made one, so Mike and I had to share, since I’m married now and can’t keep all the sweets for myself, apparently.
We had an amazing weekend with my family visiting from Ohio. We would have fun just hanging out anywhere and talking, but we decided to try something new and go on the Seadog Architecture Tour, which takes you on a boat ride on Lake Michigan and the Chicago River. It was SO neat. Did you know the Sears Tower was designed by the same architect as the John Hancock Building?
I love them! Maybe next time they visit, I’ll make mini pizookies for everyone 🙂
I had such high hopes for my double-decker funfetti cake. I’d make it just like Mom’s — two perfectly round and risen cakes stacked on top of each other and coated in frosting.
And then this happened.
The other cake looked slightly better, but not by much. They both got stuck in their pans (even though I greased!). I extracted them and tried to piece them back together, but it was hopeless.
But you know, frosting works wonders. I stacked the sad little cakes on top of each other, and used the frosting like glue.
A little lopsided, but she’ll do.
I made the cake for my roommate Kim’s birthday party, and once I put some candles in it, I don’t think she noticed its flaws.
Plus, she had lots of bigger things going on. Like a HUGE surprise visit from our friend Molly from St. Louis!
Mike loves lime. I love tea and bread. So when I saw this recipe, I had to give it a try.
Betty Crocker’s Buttermilk Lime Tea Bread
The recipe intimidated me with the need for a “grated lime peel.”(Huh?) And I would have given up if not for Susan Walker of Cooking with Sue, who showed me what to do in this handy video.
And look how it turned out! My first loaf of real homemade bread.
Betty advised not to eat a slice until the next day but that, of course, didn’t happen.