Friday, September 08, 2017

Baking days

Seems as if I have been baking a lot these first few days of September.  A few weeks ago I tried this recipe for Strawberry Cheesecake Pie when I needed a dessert to take to a friend who isn't feeling well -- our church ladies are providing meals for her and her hubby.   From Spend with Pennies, this is a no-bake pie, so I guess I can't technically call it "baking" -- but oh, what a delicious pie it is.  
Photo from Spend with
Last weekend I made two of these pies for Sunday's potluck lunch at church.  There was one piece of pie left over!  We stopped in to see my hubby's mother after church, so we took the last slice to her.

Last Saturday I also baked these Cranberry Oatmeal Cookies, which also contain white chocolate and pumpkin pie spice and are a favorite cookie I like to make in the fall.

A longtime member of our church passed away Saturday, so we ladies were going to be providing food for a gathering after the funeral.  On Sunday evening and all day Tuesday, I was in the kitchen.  I baked Crunchy Toffee Crackle Cookies, a recipe I created some time ago to hopefully duplicate a favorite bakery cookie from my childhood.
These really do come pretty close in flavor and texture.

I also baked these Chocolate  Crisps, which I often make for Christmas with a melted, swirled Andes mint on top.  This time I just dipped the tops of the cookies in sugar before baking, and skipped the mint topping.

And then I also baked a batch of Oatmeal Chocolate Chip Peanut Butter Bars that are nice and chewy with a peanut butter icing drizzle.

Photo from Taste of Home

Lastly, I baked a batch of  Cookie Dough Brownies, using the recipe below for the brownie base:

1 cup flour
2/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup canola oil
2 scant cups sugar
3 eggs
2 teaspoons vanilla
Sift together the flour, cocoa, baking powder and salt. Set aside. In a mixing bowl beat together the remaining ingredients. Sift in the flour mixture and stir it in thoroughly. (Some people will add 1 cup chocolate chips here.) Scrape into a greased 13x9” pan. Bake at 350 for 25 minutes or just until done. Don’t overbake or you’ll lose the fudgy texture.

Photo from Taste of Home
On Monday we were invited to the home of Mr. T's boss and his family for a Labor Day cookout, along with the rest of the crew.   I made two of these S’mores Pizzas to take along, as well as a Greek pasta salad.

Photo from  Five Heart Home
Those s'mores pizzas are a gigantic hit wherever I take them.

I actually did a bit more baking today, but I'll save that story for another day.  Have a nice weekend, everyone!


  1. Oh my goodness Mrs. T, you have been so busy in the kitchen! I'm drooling just reading what all you've been baking and probably just put on 7 pounds looking at the pictures! Thank you so much for sharing. I pray you have a glorious Lord's day and a blessed week!

    1. I *have* been busy, Brenda! My feet knew it too after I had been on them for two solid days!

      Hope you enjoy some of the recipes if you try them. They are good!

  2. Oh these are such wonderful recipes, I am going to bookmark them! I love to bake and am always looking for new recipes, thank you for sharing.

    1. Hope you enjoy them, Sue! I have many different baking recipes here at my kitchen table, and even more over at my Christmas blog, Mrs.T's Christmas Kitchen.

      Please visit anytime!
      Mrs. T

  3. I am looking for a recipe to serve on Thursday evening. I am thinking an apple cake. I am hosting a small get together of ladies to celebrate a house warming for one of the group. I am ready to do some Fall Baking.

    1. Arlene, one of our very favorite apple desserts is this one: Apple Crisp Pizza.

      It's especially easy if you use a refrigerated pie crust. I highly recommend this one for any fall gathering!


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