Baking Susan

Love to Bake!!

TWD: Popovers

This week’s recipe, popovers is available on Paula’s and Amy’s blogs.

This must have been the easiest recipe yet to date!  Blend, pour, and bake.  Can’t get much simpler than that.  I have never had a popover before, so I really did not have any frame of reference to compare this recipe to.  In the book, it says some people like the creamy inside, and some don’t, well, I did!  They turned out fine, I just don’t know if I would really ever make them again.  I guess you serve them instead of rolls and such.  I just think I prefer rolls over popovers.


TWD: Berry Galette

Lisa of Tomato Thymes in the Kitchen and Andrea of The Kitchen Lioness were the hosts this week, so check out their sites for the recipe.

Thank goodness this was an easy recipe, cause 2 weeks in a row was a little tricky.  The dough itself was unusual.  It was very loose and soft.  After being chilled it wasn’t as loose, but still was softer than most pie doughs.  Not sure if this is how it is supposed to be or not.  But overall very simple to make and delicious.  I used blueberries, as I usually have them on hand (or in mouth), and used the honey as well since I love honey flavor.  Simple and easy.  Will be making again, but possibly with regular pie crust.


TWD: Blueberry Nectarine Pie

This week’s host is Hilary of Manchego’s Kitchen, so check out her website for the recipe.  Well, i have to say, this was a pretty simple pie.  The hardest part was probably slicing the nectarines.  Everything else was easy.  I did have to steal the blueberries away from my kids, as they would eat them by the pound.  I even froze pie once it was put together to see how it held up.  And it turned out great!  I was so excited to taste the pie, I could barely wait the 30 minutes the recipe instructed, and even then, I should have waited longer, as it was still warm.  But it tasted fabulous!  I will definitely be making it again!  I have some white nectarines and blueberries in the fridge as we speak.  Hmmm…..


TWD: Hazelnut Biscotti

This week’s recipe was hosted by: Jodi of Homemade and Wholesome and Katrina of Baking and Boys, so please check their pages out to see the full recipe.  But this has to be one of the best and easiest basic biscotti recipes I have ever made.  And I have made plenty.  It takes minutes to throw together.  One thing I really was happy about was how easy it was to cut.  A lot of recipes are temperamental in the timing of the slicing for the second baking.  Usually you have to time it just right so it is not too warm or too cold as you slice them, so they do not turn into a crumbly mess.  In this recipe, it stated that you could wait overnight before slicing if it is easier for you, and I thought “no way.”  It will surely crumble and be too hard when i try to cut it in the morning.  But low and behold it had just enough chew and crunch to make slicing a breeze!  Wahoo!!  And the taste is perfect!  Not too sweet, great for dipping in coffee.  Maybe even dip half in chocolate for a more decadent dessert!  Will definitely be making this again!



The making of this recipe began with taking my kids (ages 2 and 4) to go strawberry picking.  Boy was that something!  my daughter (the 2 year old) couldn’t stop eating the strawberries!  Her face and hands were covered in red strawberry juice!

This week’s recipe is hosted by Sophia of Sophia’s Sweets and Allison of Sleep Love Think Dine.

All in all, I think the recipe was just okay.  It was a struggle to start with since my oven is broken, it is not maintaining temperature.  Fluctuating up to about 100 degress.  So it was a delicate balance of adjusting the set temperature every 5 minutes.  I found the cake itself to be dry.  Although I hear that it is supposed to be that way, I didn’t care for it. The strawberry was delicious, and so was the whipped icing.  When I served it, some people felt the same as me, and others enjoyed.  So I guess it just wasn’t my cup of tea.


TWD: Pecan Sticky Buns

Today’s recipe is being hosted by Lynn of Eat Drink Man Woman Dogs Cat and Nicole of Cookies on Friday.  I must say this made my house smell divine!!  My husband saw them, and gave me fair warning that he better get one of them!!  They did take a lot of time and energy to make, but weren’t difficult necessarily.  However, I did add some extra cinnamon, 1/4 tsp for 14 rolls seemed skimpy, I used 1 tsp. I have never made sticky buns before, only cinnamon rolls.  So I found it interesting that these buns are actually baked upside down, where the “sticky” layer comes from butter and brown sugar on the bottom of the pan, and then the whole thing is flipped over.  Personally, I just thought they were okay.  Others that had tasted my batch enjoyed them more.  My husband thinks they would be better with more nut filling (more like a nut roll).  Too bad I doubt he will ever get to try that, since I will probably stick with my easier cinnamon roll recipe that has more of a “doughy” texture than a “flaky” one like this (I prefer doughy).


TWD: Hungarian Shortbread “aka jelly pie”

The title is odd, yes, but as you read it will all become clear.  This recipe was on my to do list when my 4 year old son came into the kitchen and says “I want to help you make a pie.”  Interesting, I thought, since my son does not usually eat pie.  So I ask him, “what kind of pie?”  He responds, “jelly pie.”  Of course!  I should have known from my son who would eat pb&j for each meal.  Well, this recipe quickly came to mind since it had jelly in it.  Now, normally I would have mad the rhubarb jam that is listed in the recipe, but since it was short notice I had to use what I had on hand, a mix of apricot preserves and grape jelly.  Still, turned out fabulous!  Everyone loved this recipe!  Brought a bunch of it to work, and it was devoured in no time!  The only complaint was from my son.  After it was made he says, “that isn’t a jelly pie…..pies are supposed to be round.”

Our host this week are: Lynette of 1 Small Kitchen and Cher from The Not So Exciting Adventures of a Dabbler, where you can see the full recipe.



What a great easy recipe!  The hardest part was zesting the lemons.  No mixer needed for this recipe, all done by hand.  I found the end result, was not as dense as I expected it to be.  I don’t think it is as heavy as a pound cake.  Very delicious, and lemony.  Next time, I may make a lemon glaze to drizzle over it.  And with the left over lemons, I made a fabulous homemade lemonade with it!  My son is very thankful for the lemonade, it is his favorite, because oddly enough he is not really a cake fan (icing on the other hand is a different story)!

The recipes can be found on our host blogs.  Go check out Truc of Treats and Michelle of The Beauty of Life.

Here’s how mine looked.



I must say, I really enjoyed this one! I do believe it is my favorite recipe we have done from the book so far! Which is surprising to me, since it isn’t truly a sweet dish (even though, I am definitely a sweet fan over savory). But this dish was heavenly! Just the right combination of sweet and savory, with that sweet crust. Which (the crust that is) I must say, was interesting to be using the dough from a cookie for this dish. But it was great together! Kind of like quiche meets ricotta pie!! It really was fairly simple too, so I plan on making this one again and again!

For the recipe make sure you visit our hosts – Emily at Capital Region Dining and Raelynn of The Place They Call Home.


TWD: Irish Soda Bread

I have to say, I have never made irish soda bread before.  I have always loved it, but it has been some time since I have tasted it.  So this was a real treat.  I was so shocked at the small ingredient list!  And the little work involved!  If I knew it was so easy, I would have made this years ago!  In a quest to get my kids to try more things, I added raisins to it.  My 2 year old daughter loved it (she is my little foodie), and my 4 year old son would even try it (he doesn’t like to try anything new, not even dipping stuff in chocolate fondue!).  As soon as I cut into this, I knew I was going to be in heaven.  It looked so moist and tender.  I cut a small piece, but it was devoured in seconds!  Oh, irish soda bread, how I miss thee!  My husband tried it and didn’t care for the raisins.  He felt like it “confused” his taste buds.  He didn’t know if he should be eating the bread for breakfast or as a side dish.  I said, “eat it anytime, anywhere!”  Here are some pictures of the progress.  You can find the recipe at this week’s TWD: Baking with Julia hosts: Chocolate Moosey and My Culinary Mission.


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