Heading to Monarch Lofts cookie swap tonight? If so, I’ll be there with my Polish Kolaczky Cookies. Stop by and see me and get the recipe. Otherwise, the recipe will be available in a few days over at Boston Sweetie’s blog where I’ll be writing a guest post during her December Cookie Blitz-a-thon — she’s got a cookie-a-day recipe so be sure to stop by and show her some love, too!
Hi to all my mommy’s bloggie followers. It’s Dakota again. I hope everyone is having a great fall. I know I am. It’s so much fun to run through all of the fallen leaves on our walks.
This week, my mommy and daddy have orientation at my doggie school. I’m enrolled in a class called “Diamonds in the Ruff” at the MSPCA for eight weeks. I’m a little afraid of other dogs and some people, so this class — we hope — is going to get me more comfortable around some other four-legged friends.
Fall is one of my favorite times of the year. I love chasing after my daddy outside and he’s really good at tug ‘o war. But, my mommy likes fall a whole bunch, too. This is one of her favorite times of year to bake things. So, she made me some really awesome homemade baked doggie treats. Let’s see how she made ‘em…
The past few months have been somewhat chaotic for me. A huge project at work (launching a revamped website), a new dog, plus another move for us — our third in 20 months.
Finally, I think we’ve found somewhere to call home…at least for longer than a 12-month lease. Our new apartment is in a converted old textile factory in northern Massachusetts. When it was originally built back in the early 1900s, it was called the “Eighth Wonder of the World” because it was just so enormous. In today’s world, the building is still a monster. Only about a third of it has been rebuilt into modern, eco-friendly housing, with the remaining two-thirds still being gutted for future residential and commercial use.
Hello readers! I just got back from a well-needed vacation to the midwest. Detached myself from the computer and the phone (well, as much as possible) thus explaining my absence from here for a few weeks.
Well, I’m back. OK, partially. Still dealing with a bit of a migraine headache and some fatigue for the last few days but trying to push through as much as possible. I have TONS of new photos and reviews from my trip to share with you all!Today, I’m going to be sharing this recipe for a make-at-home version of those sugar-roasted nuts you can get at the ballpark. You know the ones I mean. Even if the stand is on the third baseline, you can smell it from the first base side. Those sugar-roasted nuts. The little nuggets of goodness that come in the papery cone holders.
Now, based on my personal preference, I would tweak the measurements of the ingredients if I were to do this again. I would definitely lower the amount of ground ginger and cloves in it because I didn’t get as much of the cinnamon taste as I love. But, it’s a great start. Thanks to The Gingerbread Blog for posting the original version!
It’s that time of year again where zucchinis are taking over (and carrots). But, that means it’s also time for some great baking delights.
Instead of the usual zucchini bread or the fabulous zucchini cupcakes, I decided to use my new bundt pan as the basis for a recipe challenge: Find a zucchini bundt cake recipe.
My searching finally found this great recipe – almost a decade old – from an old issue of “Cooking Light” magazine. It looked rich and decadent with its chocolate glaze. So, let’s take a look at another way to use all those bushels of zucchinis from your harvests…