Blue Lane Cookies

How fast the summer goes... poof! The kids are back in school and I have a little time on my hands. I wanted to share this wonderful frosting recipe  because I am terrible at making frosting and this recipe is very good and extremely forgiving. Let me explain. This recipe uses Crisco as the base. I know, I know... but once in a while, we should indulge. It calls for one cup of Crisco. I had purchased the Crisco in stick form. What I didn't realize is that I used two cups of Crisco! Somehow I equated two sticks of Crisco as to how two sticks of butter equal one cup. (Crisco sticks are one cup each.) Could have been a huge disaster, but it wasn't. Needless to say, I didn't' realize my mistake until I was making the frosting for another party and I happen to look down at the Crisco label. Yikes! But you know what, it didn't matter, the frosting recipe is so forgiving. It still tasted light and fluffy and delicious with the extra shortening.  I think this recipe

I will be the first to admit I wasn't a fan of the snickerdoodle cookie. I always thought cinnamon and sugar were meant for cinnamon rolls or donuts from the apple cider mill, but for some reason, never a cookie! That is until I came across this wonderful recipe. I found it at The Ginger Cook . She was convincing and I had to make it. This recipe yields such a delicious cookie, that I don't need any other snickerdoodle cookie recipe - ever. It was so quick and easy to make. The kids helped too. Just lovely! Light and Fluffy Snickerdoodle Cookies Ingredients: 2¾ cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1½ cups sugar 2 eggs 2½ teaspoon vanilla extract 3 tablespoons sugar 2 tablespoon cinnamon Directions: 1. Preheat oven 350 degrees and line baking sheets with parchment paper. 2. Whisk together the flour, cream of tartar, baking soda and salt in a bowl. Set aside. 3. Cream together the

When I first saw this recipe on Farida's Azerbaijani Cookbook blog, I was intrigued and my first thought was "no way!" But it is possible. Really! The cake is not only delicious, but beautiful to look at. It is a perfect pairing with coffee or tea or wine, you decide. The consistency is somewhere between pound cake and cake. The secret to making this cake is to just keep pouring the batter in the middle of the pan. After the batter is divided and one part made into chocolate batter, I use a 1/3 measuring cup for each batter and keep rotating. You start in the middle, pour the first yellow batter, then pour the other chocolate batter on top of that in the middle. Keep repeating until all the batter is gone. I have found that using a 1/3 cup makes the zebra lines more pronounced. The Magnificent Zebra Cake Ingredients: 4 large eggs, at room temperature 1 cup granulated sugar 1/3 teaspoon vanilla 1 cup milk, at room temperature 1 cup vegetable oil 2 cups unb

This is the best chocolate chip cookie recipe I have come across! It bests all the others I have compiled over the years, and I have tried more than my share. I have to give credit to fellow blogger bakememore.com  for this wonderful discovery. Her website is beautiful, check it out. When I worked over 11 years ago, a lady at work use to bring these chocolate chip cookies in for everyone, and they were delicious. But she was not one to share her recipes. Whenever we asked, she would say she just added 1/4 cup of flour extra to her recipe (which she said was a standard Choc Chip Cookie recipe) and that's all she did to make her cookies delicious. Well, I have tried adding the extra flour to every ccc recipe I have come across, and no that does not work. I even tried adding it to this recipe and it actually made the cookies drier, so don't add any extra flour to this recipe. Everyone loved her cookies and this recipe reminds of them. I have no idea if this is her recipe, but