So, these cookies are a little out of character for me: for starters, they are bigger, like the size of my hand. That is unusual for me as I prefer smaller cookies. And second, they use artificial colors in the sugar, which I do once in a blue moon. But back in late June, i made some fantastic strawberry jam, and then in mid-July, I found a strawberry shaped cookie cutter, so I knew that these cookies needed to me. They are actually quite yummy, with just a hint of almond in the cookie itself. And the homemade jam is great too.
desserts
Bailey’s Irish Cream Toffee Bit Brownies! Just think how amazing these would be in a brownie sundae with a big scoop of vanilla (or coffee!) ice cream. I put a whole bag of both a Bailey’s Chips and Heath Bar Toffee Bits in the recipe, so they turned out almost fudge like. Extremely decadent. Incredibly irresistible!
When in doubt, make crumble bars, Kat says. Yes, I made more crumble bars. They are a great summer dessert or snack, come together in a flash and this time, I had some red current jelly to add from when I went picking last week, plus passion fruit jam. Have you ever had passion fruit jam? It’s sooooo yummy.
Here is the second of my Cook/Bake-a-long submissions on the topic of “From my Garden”, “From the Farmer’s Market” and “From the Farm”: a Blueberry Rhubarb Galette: the blueberries are from Russell Orchards PYO and the rhubarb is from my parents garden up in Maine. Normally it’s strawberries that get the lovin’ with the rhubarb, but I think that it is fantastic with blueberries too. Very yummy!
The other day, I bought this amazing green (of course) mini-bundt pan from Ten Hands Pottery on Etsy (https://www.etsy.com/shop/TenHandsPottery). It arrived late last week and the very first thing I thought was what to make — and came up with this recipe for a Hazelnut Chocolate Red Currant Bundt. It was a riff on my standard pound cake recipe, so I wasn’t sure that it would come out as planned, but it’s delicious. And it photographs well in the lovely pan.














