Other ramblings and some new year's resolutions

Isn't the internet wonderful? Google, how do I love thee? Sometimes when I am suppose to be balancing my checkbook or typing my manuscript, I wander aimlessly on the internet in search for cookies, cupcakes, or cake bite tips, photos and ideas. For some fabulous cookie baking tips, go here.

Speaking of the internet, here are some of my resolutions. ( in no particular order)
1. Spend less time wandering the internet without a specific purpose.
2. Finish baking the cake bites without gaining weight.
3. Finish and edit manuscript for cake bites. (before January 15th)
4. Start exercising when back heals.
5. Clean out pantry of baking items..... at least organize it.
6. Try to find some "me" time.

In the meantime, Happy Baking!

Banana Cream Pie- my husbands favorite recipe... of all time

This recipe happens to be my husbands favorite, of ALL time. In fact, in I've watched my mother -in -law make this recipe, on numerous occasions, and only in the last few years, I have made it myself. It's perfection, in a pie... AND because I love you all, I've decided to share the recipe with you in honor of my husbands 40th birthday- in which we had 6 banana cream pies to celebrate with our family and friends.

Happy Baking!

Banana Cream Pie (Best Ever)

5 cups whole milk or half and half
1 cup sugar
½ cup cornstarch
2 eggs, beaten
1 small package Cook n Serve Banana Cream Pudding
1 9" pie shell, baked and cooled
¼ teaspoon lemon extract

Add sugar, pudding powder and cornstarch to a large saucepan. Whisk together. Add whole milk and eggs. Stirring constantly, bring to a boil. Boil pudding for only 1 minute. Remove from heat. As pudding cools, mix with beaters for 3-4 minutes. Beat every 10 minutes or so until totally cool. Add extract. Layer pudding in pie shells with bananas. Top with whipping cream.

Merry Christmas!

I'll make this short and sweet, since my kiddos need baths tonight, my back is still hurting, and I am currently baking cake bites, but have yet to finish my manuscript. Grrrr.....

Tis the season, I guess...

I hope you all have a very Merry Christmas and a Happy New Year! May 2011 be a year of happiness and health!

Happy Baking!

Wendy

Still need a Christmas present?

So, this is my last weekend of signings before Christmas arrives... if you want a great present, be sure to stop by and visit me at any one of my signings this weekend. I do bring samples with me :)

Friday 17th
OREM- Deseret Book (East of University Mall) 5-7 pm

Saturday 18th
LATYON- Deseret Book 1-3 pm
& FT. UNION- Deseret Book 4-6 pm

Happy Baking!

Baking with Chef Bryan..... Happy National Cupcake Day!

Here's the link to the video from baking with Chef Bryan today..... it was great. I was nervous, but mostly because he is a chef.......... a trained professional and I am just self trained.

Anyway, it was a pleasure to meet you Chef Bryan and I look forward to seeing you again in February! :)

Happy National Cupcake Day & Happy Baking!

P.S. I will be on again with "cookies" on February 7th.

I'm baking with Chef Bryan!

I simply can not lie. This week starts off with a great event. Not only do I get to bake for a tv segment, but I get to bake with Chef Bryan Woolley!

Tune in on Tuesday, December 14th at Noon on KUTV (local channel 2) and see me bake the Candy Cane Cupcakes in honor of National Cupcake Day, December 15th!

And be sure to click on this enchilada recipe I saw last week.... and made! It was divine! :)

Happy baking everyone!

P.S. I am a Woolley, too.... I just need to find out how we are related- Sounds like a good family history assignment for my spare time.

Making the Perfect Cookie....

Valerie Phillips from the Deseret News interviewed me about a week ago. I gave her all of my favorite baking tips for cookies..... and some of my favorite recipes to share- here's the article.

Are you doing a cookie swap? Do you have any tips to share with me?

Happy Holiday Baking!

12 Recipes of Christmas, Christmas Cherry Cookie Bars

This cookie is Christmas to me. I grew up with my mom baking it every year for Christmas. I made a few changes with her permission of course and added it to my cookbook, 101 Gourmet Cookies for Everyone. (p. 59) I took out 1/2 the sugar, added more flavoring, and made it a cookie bar- which saves time. I've been taking samples of this cookie to my Christmas signings this year.... it's been a huge hit! :)

Christmas Cherry Cookie Bars (from 101 Gourmet Cookies for Everyone)

1 cup butter, softened
1 cup sugar
2 eggs
2 ½ cups flour
1 teaspoon salt
1 jar Maraschino cherries, cut in half & stems removed
1 tablespoon milk
1 ½ teaspoons almond extract, divided
2 cups powdered sugar

Cream together the butter, sugar and eggs. Add 1 teaspoon of the almond extract.
Slowly beat in the flour and salt. Spread batter over a greased cookie sheet or smaller jelly roll pan. Sprinkle batter with cherries. Bake at 350 degrees for 15-18 minutes until lightly golden, but soft. Remove from the oven and cool. Mix together milk, ½ teaspoon almond extract and powdered sugar. Whisk together until there are no more lumps, and drizzle over cooled cookie bars. Cut into 1 ½ inch squares and serve. This recipe freezes well without the glaze.

It's been a while...

I am still alive. Yes, at least I think I am. It has been 2 crazy weeks at my house, starting out with my oldest having her adnoidectomy. (90%+ blockage- no wonder she had a hard time breating!) Then Thanksgiving, (baking apple cranberry stuffing & awesome appetizers ) book signings, baking classes, more baking my newest project- cake bites..... yippee! Then my back goes out on me- causing me to pause, take a deep breath, take some pain pills and see my chiropractor. Then more signings, and here I am today. Brave enough to sit down- still hurting, but wanting to share some great holiday recipes....

It's that time again- the 12 recipes of Christmas! I am so excited! I have been thinking for months of these time saving, great tasting recipes that will be hearty and healthy, besides some of the splendid sugary desserts.

I'll be sure to be in touch more often...... Stay tuned for lot's of great baking ideas!

Happy Baking!