A Year with Martha

One Year Reflections

2009-07-02T13:37:00.000-07:00

When I first began this project a year ago, I was filled with excitement at the thought of baking 203 recipes in a year. I'm so glad I did not push my idealistic Self into sacrificing all else to accomplish this unrealistic goal. I have learned that it's OK to be flexible, modify and renegotiate life's projects. To accept my limitations and still enjoy the process. I have learned that I am a Great baker. I have also realized how much time, money and energy it takes for me to bake. It is a lot of work and it usually leaves me exhausted. I have come to the conclusion that if there was just one great European bakery (NOT Starbuck's stale baked goods) with Great tarts and macaroons nearby (or at least on the Island), I would not bake. Maybe the occasional birthday cake or cupcakes, holiday treats or a special request for a loved one (eg. BF's chocolate chip cookies). I'm tired and it's too Hot. I have a 3 and 8 year old I want to play with, swim in the pool with, slip and slide, water balloon fight, perform on their stage, and ride bikes to the park. I don't want to be in the hot kitchen for hours and then have to clean up and be too stressed out to enjoy my them. The days they are with their dad I want to relax, read and spend time with my BF, not "slave" over the oven. Paradise is not made for baking. I could use the time I use to bake to clean the house, plant flowers in my empty garden, draw, learn to play the Piano, Meditate, take a nap (not while meditating) , watch "In Treatment" (My new favorite show), or Dr. OZ on Oprah for life saving advice. A year ago I was wondering whether I wanted to go to The Cordon Bleu, Now I KNOW I just want to go to Paris and sit in a cafe and eat a chocolate croissant. Now I know I do not want to open my own bakery. Now I know I do not want to sell my baked goods but bake for those I Love. Now more than ever I know my calling is Neuropsychology and Existentialism. I know I'd rather read than bake. I also know I'd rather spend baking money at Whole Foods for a healthy nutritious diet. Organic costs more but it's worth it. I'm worth it. My kids are worth it. In this Economy it seems frivolous to spend $40 to make a cake. Especially after reading Henry David Thoreau's "Walden"; SIMPLIFY. I am so thankful for all of the support and feedback my family, BF and friends have given me throughout this year. I am so flattered that my friend CG was inspired to begin her own baking blog " eatamarthacupcake". She has been our baked goods supplier this summer. Yummy!

All that been said, I am going to to continue the project. I believe in finishing what you start. It will now be one of My Many LIFE Projects. If in My Present Moment I Feel like baking, I will. If Not, I won't. As with everything in my life I want baking to be a living Meditation.

Namaste

Apricot-Cherry Upside Down Cake

2009-06-16T18:48:00.001-07:00

100 recipes!!! I did it. I'm half way there and it's taken me only twice as long as I thought it would. Anyways, what a great cake for this momentous occasion. A sweet Polenta/Almond cake that would be delicious on it's own. The cherries and apricot add a juicy tartness. But this delicious dessert came at a high price. It All started at Safeway where I watch the scanner like a hawk. They are notorious for sale signs that "somehow" do not ring up at the register. You do NOT want to stand behind me in line. The 1lb of cherries were ringing up as 2 lbs and it took them 20 minutes to realize the scale was broken. The cherries were $8, the nectarines (No apricots. What is the difference?) were $4 and the almond paste was $12. Thirty minutes later and $22 less, I was walking back home. I had to remind myself "Why?" I'm doing this and how much cheaper it is than $10,000 at the Cordon Bleu. I was ready to bake. I began by prepping the ingredients : Pitting the cherries (gruesome affair), slicing the 4 apricots and crumbling the almond paste. I used a 9" springform pan because my 8" pan is only 2" deep (It worked fine). After arranging the fruits on the bottom I poured the batter and baked it for 58 min (rotating at 30). I let it cool on a rack for 15 minutes and "inverted the cake unto a serving plate to cool" as stated in the Handbook. I used a glass cake stand and went to see my Netflix. All of as sudden a hear a loud crash. The scene was heartbreaking! My cake stand had broken in half (Did you know glass breaks from heat? Do I need to use heat resistant glass/serving plate? It should state that in the recipe. Next time I'm not taking any chances and placing it on a rack. Another lesson learned from this project.) and taken half of my cake with it. I wanted to cry. All that money, time and energy. I quickly saved the other half before the rest of the stand cracked into pieces. If you are reading this and wonder why you did not get to taste this cake, this is the reason. I was barely able to save a decent piece for the picture. My mom got to try a sliver and loved it. We both thought next time I would only make it with cherries (IF they're on sale!). It's a great breakfast treat.

102 to go!

PS. Martha, you owe me a cake stand.

Vanilla Cookie Crust Cheesecake

2009-06-10T20:32:00.000-07:00

There was a lot of pressure after the wonderful reviews of my last cheesecake. I made sure to do everything exactly the same way (Cheesecake OCD). The only variation was the vanilla crust. I doubled the ingredients to 2 sticks of butter, 1/2 Cup of sugar, 2 egg yolks, 2tsp Vanilla, 1 1/2 Cups of flour and 2 pinches of salt. I purposely "forgot" to freeze the dough and baked it for 30 min (Not on a baking sheet). I had to wait for my BF to come home from work and help me put it in the oven. The next day, My BFF came over to discuss her passion for PETA and Vegetarianism AND try the cheesecake. She Loved it even more if that's possible.

After you've had double crust you can never go back!.

103 to Go!

Pineapple-Mango Upside Down Cake

2009-06-05T19:26:00.002-07:00

Simple & OK. I know that living in Hawaii you would think I would go to the fields, pick a fresh pineapple, slice it, and core it. Instead, I drove to Safeway and bought Dole canned pineapple sliced and crushed and a ripe mango. I did not make the nipple like mango circles. I filled the pan with the mixed pineapple and mango. The 2tbsp of butter and brown sugar does not ever become light and fluffy but more like a paste you need to spread with fingers. The cake batter is very thick. It baked for 45 minutes rotating at 25. The cake was done except the middle was undercooked. If baked longer the rest of the cake would have been too dry. My 3 year old enjoyed it for breakfast. Everyone else agreed it was not one of their favorites.

Maybe I should have used fresh Pineapple.

104 to Go!

New York Style Cheesecake

2009-06-03T20:24:00.001-07:00

Let me begin by stating that I am a Huge fan of New York but I have never been a big fan of cheesecakes. I LOVE cheese and I love Cakes but not together. I know there is no such thing as a cheesecake gene because both of my parents Love Cheesecake. They are notorious for bringing home huge Costco cheesecakes at any time, any day. All that said, I Loved this cheesecake (Maybe it's a recessive gene). It is like no other cheesecake I have ever tasted before. Very smooth and even though it takes 7 packages of cream cheese to make, it does not taste cheesy. I loved the chocolate crust (note: I have heard my mother continuously complain on the thinness of cheesecake crusts and why they have to be so stingy. I took this opportunity to make her wish come true and use the whole cookie recipe for the crust instead of half. It was Christmas in June for my mom). I forgot to freeze the crust and baked it for 23 minutes on a baking sheet. I bought a Walmart disposable roasting pan ($3) and filled it with boiling water with the cheesecake inside. Note: This is a two man job. I could not have done it without the help of BF. It is very heavy! It baked at 350 for 45 minutes and 325 for 40 minutes. I then turned off the oven and left the door ajar for 1 hour (This is not fun to do on a Hot summer day). After it cooled on the rack (out of the roasting pan) I refrigerated it over night.

My BF who also loves cheesecake said it was the "best damn cheesecake he has ever had!". CG and her husband loved it. My BFF and the person she has been dating for the past four months also said it is one of their favorites. My parents said it was better than Costcos' which is a big compliment coming from them. Even the kids loved it. If I knew how much I and everyone else would love it I would have bought a real roasting pan!

105 to Go!

Dobos Torte

2009-05-26T14:30:00.001-07:00

HAPPY 40th BIRTHDAY BF! I LOVE YOU!

This Hungarian Cake originally had 5 layers (Leave it to Martha to make it with 9). I thought the cakes were not thick enough to cut in 3 so I cut them each in half and ended up with 6 beautiful layers. The original cake also calls for a coating of caramel on top to keep the cake from drying out (Martha's version had tooth cutting caramel dots). As you know, Caramel is my Nemesis and I did not want to get in a bad mood on my BF's birthday. The Cake uses basic ingredients which remind me why I love to bake. The recipe was straightforward and baked for 28 minutes. I let them cool in the pan on wire rack for 10 minutes before inverting and letting them cool completely. I have had plenty of practice making Martha's Chocolate Swiss Meringue Buttercream (Sometimes I dream of the day I can just make buttercream with butter, sugar, and vanilla extract like most of the world without having to whip egg whites over simmering waters vigilant of a candy thermometer registering 160 degrees. Then when the cake is done I remember how worth all of it is for the fluffy, light frosting) so it was literally all smooth sailing. I was so excited to make my own whipped cream for the first time (Before today I thought it was done like Willy Wonka whipping cows!) I used Guirardelli 60% cacao bittersweet morsels for the frosting. (Secret ingredient: Lots of Love).

My favorite cake so far (Coconut coming a close second).

Simple but Elegant.

Only the Best for the Best BF on his Birthday!

106 to Go!

Chocolate Angel Food Cake with Mocha Glaze

2009-05-20T11:24:00.003-07:00

"DEMON FOOD CAKE"

Why does Martha mess with tradition? Who does she think she is, the Illuminati?

This completes My Angels and Demons weekend.

107 to Go!

Angel Food Cake

2009-05-12T20:09:00.001-07:00

White, Airy, Light, Sweet.

"The Food of Angels" (They must have been on a high Protein , low carb, no fat diet!). If you love to sift this is the cake for you (5x). This foamy cake has been criticized for its appearance and taste to cotton. I like it. I used a dozen Organic egg whites and it baked for 30 minutes. I do not drink whine often enough to have a spare bottle on hand which it requires to invert while cooling to prevent cake from falling on itself (My Tube pan does not have legs). My daughter and I began a Mcguiver like hunt for a similar object ranging from a sunscreen bottle to a pointy statue. At last we found a bottle of "Seven" (A nutritious Acai drink full of antioxidants) which fit our need. The next hour was filled with suspense and silence out of fear that any motion or loud noise could send the cake tumbling down. After an hour I began the laborious job of dislodging the cake from the ungreased tube pan. It finally came out in almost one piece.

I had it plain with a cup of hot Chai. My little Cherubs liked theirs drizzled with condensed milk.

108 to Go!

PS. The gorgeous flowers were a mother's day gift from BF.

Ricotta Cheesecake

2009-05-07T19:48:00.001-07:00

A Grainy Flan/Quesillo.

I made this one first because the NY style cheesecake requires a roasting pan which being a Vegetarian for the past 20 years I do not own. I will need to buy one and call it my "Cheesecake Pan". This recipe is also a lot easier to make. I Love Ricotta cheese and the orange zest really adds a burst of flavor. It baked for 49 minutes. It's not the prettiest cake but makes up for it in taste (It's better eaten cold).

109 to Go!

Pecan-Apricot Torte

2009-05-03T21:24:00.001-07:00

Too Rustic for me.

This old fashioned Eastern European dessert is airy, nutty and a bit dry (Even though it only baked for 29 min instead of the 35 stated in the recipe). Very complicated with many steps: toasting, grinding, beat to "ribbon-like trail", sprinkling, rehydrating, slicing, dusting! Who am I, Tinkerbelle?

I used Mediterranean (Turkey) dried apricots and Smuckers 18oz Apricot Preserves. HELP: The egg whites never form glossy stiff peaks but instead become fluffy clouds. How long should I whip them?

Serve with Whipped Cream or Vanilla Ice cream.

110 to Go!

Linzertorte

2009-04-30T19:31:00.000-07:00

The oldest known Torte/Cake in the world (1653) from Austria and is usually served during Christmas time (I LOVE WIKIPEDIA!).

I only used blanched almonds (7.5 oz) because I LOVE almonds (It also cut out the step of roasting the hazelnuts and undressing their coating). It's an easy dough to work with (I used a 9" springform pan instead of the tart ring and it worked just a well). The hardest part was measuring the strips to fit the pan (I felt like a seamstress with the measuring tape). I used Smuckers seedless strawberry Jam because WHO has time to make their own jam (Only the women Oprah interviewed in the Mormon compound).

It baked for 40 minutes (Rotating at 20).

Amazing!

I loved the golden, grainy crust juxtaposed with the sweetness of the jelly.

An Oldie but a GOODIE. Thank you Austria!

111 to Go!

White Layer Cake with Strawberry Meringue Buttercream

2009-04-13T16:22:00.000-07:00

Happy 30th Birthday M.I!

This is a cake you only make for someone you truly Love. I started it at 7Am and was done at 2PM (I did also go for a walk around Waikiki to get some coffee). It takes 12 egg whites! (Whole Foods sells them by weight. How much do 12 egg whites weigh? It would save a lot of time and egg yolks). I also decided since M.I. is such a good friend and fan of my baking, to add sliced strawberries in between the layers of cake and on top (It pays to be my friend). They baked for 45 minutes (Rotate at 22). I brushed Simple Syrup (pg. 389) after trimming the tops of the cakes for added moistness.

She loved it. Unfortunately her boyfriend planned the surprise birthday party at the park and forgot plates and spoons.

MESSYLICIOUS!

112 to Go!

Carrot Ginger Layer Cake with Orange Cream Cheese Frosting

2009-04-13T16:10:00.000-07:00

"Best Carrot Cake I have EVER had" (BF)

"I LOVED, LOVED it. I want to marry it and have little baby carrot cakes so I can eat those too. Yumm!" (M.I.)

I made this cake for my parents 34th wedding anniversary party. Carrot cake is my mom's favorite and since she deserves most of the credit for the past 34 years, she gets to pick the cake (sorry dad).

I used fresh grated ginger for both the cake and frosting (only 1 teaspoon for the frosting in case it was too strong for the kids) and it made a world of difference. The orange peel (organic) also added a burst of flavor to the frosting.

The cakes baked for 39 minutes (rotating at 20). It was hard to cut, stack and frost 4 layers of cake but totally worth it. Make sure to eat it cold out of the fridge.

PS. I love my mom and dad and am forever grateful for their love and support but I am NOT making Mini Marzipan Carrots!

113 to Go!

One Bowl Chocolate Layer Cake with Chocolate Swiss Meringue Buttercream

2009-04-13T15:58:00.000-07:00

"Oh My God!, ur cake was so d....... goooooood I want to bathe in it" (M.I text)

I think that says it all.

I used Guirardelli Cocoa powder and semi sweet chocolate chips for the buttercream.

It baked for 40 minutes (Rotating at 20).

114 to Go!

White Cupcake with Strawberry Buttercream

2009-03-27T17:13:00.000-07:00

"These are the last cupcakes for at least a year" I said to my BFF. She got up from her bed at 9:30 PM and came to pick them up. She later text "Amazing". They are. The cake is velvety and the frosting is a sweet strawberry swirl. These were ALMOST made about a week ago for my friend CG's Confessions of a Shopaholic book club party (I read the book years ago so I made my wonderful BF watch the 10AM matinee movie with me which he admitted to enjoying). I had painstakingly finished separating the egg whites (8) when the phone rang. BF cut his fingers on glass and I had to rush him to the ER. Yesterday as I began to separate the eggs, I asked him to please be safe (organic eggs are expensive!). He and the cupcakes are well. They baked for 17 min (rotate at 9). The recipe made 36 cupcakes- 3 dozen instead of the 2 stated in the Handbook. (It's a Biblical miracle! Jesus multiplies fish, I cupcakes). All the neighborhood kids were fed.

115 to Go!

One Bowl Chocolate Sheet Cake with Coconut Swiss Meringue Buttercream

2009-03-16T15:19:00.000-07:00

Since I have to make the same cake in different variations, I thought I would try a different topping. One of my favorite cupcakes is chocolate cake with coconut vanilla buttercream. It turned out great as as a sheet cake. Next time (In a few years) I'll try it with the cupcakes.

Advice: Make sure to wait at least 30 minutes after taking it out of the refrigerator to eat, otherwise the frosting is too hard and tastes like a stick of butter.

As good as the this cake turned out, I still threw away 1/4th of it. I gave some to everyone on my usual route; Kids, BF, BFF, BFF's BF, CG, Mom and dad. It is quite tragic for me to dump any amount so I've decided to not make any more large cakes or cupcakes unless I have an event to take it to (Hint , Hint).

It baked for 40 min (Rotating at 25 min)

116 to Go!

Apple Spice Cake with Creamy Cream Cheese Frosting

2009-03-16T15:17:00.000-07:00

I promised my BF I would make a dessert for his work party. I was ready to bake when I realized I forgot THE HANDBOOK at home. So I headed to Ala Moana (Might as well shop since I'm there with my Banana Republic Friends and Family 30% discount card for March 15th Only. Very Serendipitous!) to the William & Sonoma (If I went to Barnes and Nobles I would have never gotten around to baking) to copy the recipe. As I sat on a stool (No real furniture there) copying, salespeople would come to see if I needed help, my response " I OWN this book, I just forgot it at home and need a recipe".

I used Whole Foods 365 Unsweetened Applesauce since Martha said we could and I used most of my allotted baking time to copy the recipe (and do some shopping). Anyways, why labor over the stove for hours when "In a small town in Vermont, clouds of sweet, warm steam come rolling out of a certain farmhouse kitchen. And working in that kitchen are the people down the road, using whole organic apples and small individual cookers. The applesauce they produce has a unique, home-style flavor- a delicious balance of sweet and tart- that people of all ages are sure to love".

The batter is very thick (It filled each 9" pan with 3 and 3/4 batter). It baked for 36 minutes.

VERY MOIST cake. For the frosting I only used Cream cheese (BF thought it is more Universally liked than Goat Cheese and he really likes his Job). It did not turn out Fluffy but creamy and not too sweet.

The ingredients for this cake were sponsored by the BF for The National Park Service Karaoke party.

117 to Go!

One -Bowl Chocolate Cupcakes

2009-03-06T17:11:00.003-08:00

YUMMY!

Very moist chocolate cake with the perfectly light and fluffy Swiss meringue buttercream.

I love the one bowl idea (Even though the kitchen still ended up looking like I baked 3 weeding cakes). The batter is very runny so forget using an ice cream scooper (Pour it in or use a ladle). I used good old American Hershey's cocoa from Walmart (No Valrhona or Scharffen Berger Cocoa in this economy). The batter actually made 34 cupcakes which baked for 20 min (Rotating at 10).

I even gave a dozen to my ex-husband and his fiancee for their rehearsal dinner tonight (I know, I am the nicest ex-wife in the world.)

118 to Go!

Carrot Cupcakes

2009-03-06T12:00:00.000-08:00

"I don't know why I even bake. It just stresses me out!" were the words I uttered as I finished these cupcakes (9pm). I have realized through this project just how exhausting baking is. The time and energy it takes to buy the ingredients (sometimes 2 and 3 grocery stores), the concentration while baking, the enormous cleanup (No dishwasher) and then the pressure of how it turns out (Perfectionist). I might never bake again once this project is through.

At least my efforts were not in vain because they were really delicious. My BF took them to work and everyone loved them (Except one lady who hates vegetables and would have rathered eaten a meat cupcake). My friend CG said they were amazing. The best review came from my BFF who said " Oh, my Gosh! In a scale from 1-10 I FEEL like it is a 10. But I hesitate to say 10 for every one [see past blogs] and it loose validity. Just to remain a reliable source of feedback, I will give it a nine and add that I would enjoy even more concentration of carrot. More CARROTY. I loved the cream cheese frosting. It was rich and smooth and not waxy, not too sugary but you know it is sweet. Very flavorful. The cake was fluffy and light. SDM (Her boyfriend) ate half which is a lot since it goes against his no carb philosophy. It was definitely worth the drive by and would do it again" (She came specificly to pick them up. She even brought her own cupcake carrier) . (Written with BFF's permission to quote).

THIS is WHY I bake.

They baked for 23 minutes (Rotating at 10).

119 to GO!

Maple-Walnut Cupcakes

2009-02-27T15:39:00.000-08:00

My Nemesis struck again. It came disguised as Maple. The cupcakes are pretty basic to make (Use mixer cover when mixing in the milk or it will platter). They are nutty and crumble easily (baked for 20 minutes). Great as muffins with coffee for breakfast.
Then I began to make the butter cream, cooking the Maple syrup (BF brought all the way from Massachusetts). I used a candy thermometer until it registers 240 (I took it off the heat but the temperature kept rising to 270). As I poured it into the mixer with the egg yolks, it hardened instantly into candy. It almost broke my mixer whisk and sliced my thumb when trying to wipe it off.
I tried to use the Safeway Butterscotch but this time it did not help (Too sticky. Not even the kids bought it).
If anyone out there has a Maple Buttercream recipe that does not require a candy thermometer and possible ER, please Help me!

120 to Go!

Banana Cake

2009-02-27T15:36:00.001-08:00

Valentines Cake!
I know Banana cake does not sound like the most romantic cake but it was next on the project ( I had to make the Devil's Food cake first for my friend's birthday because she does not like bananas). My BF is a sport and knows I'll make it with Love which is what matters on Valentines. The batter was very heavy and baked for 30 minutes (Rotating at 20). Then I sliced the bananas and cooked them in the caramelized sugar (Reminds me of "platanos" ). So far so good. The Mascarpone frosting is ($$$) not to sweet, light and easy to spread (I DREAD spreading frosting on cakes. I feel like a little kid trying to perform brain surgery). So far so good. THEN.... I HATE CARAMEL. It is my NEMESIS. I stirred the sugar in the pan until "golden amber" (I even referred back to page 19 for color examples). When I added the cream it spatters and hardens very quickly. The ice bath just made it worse (stuck to the bowl).
BF saved the day with his Safeway Butterscotch sauce (I am always keeping it in stock from now on). Why make it when you can buy it is my new motto.
I Love You Honey!
121 to Go!

Devil's Food Cake with Mint Chocolate Ganache

2009-02-10T15:32:00.000-08:00

Messy, Messy, Messy! A Delicious Chocolate Mess. The recipe makes a lot of batter which baked for 41 minutes (smooth, moist, velvety cake). This was my first time making Chocolate Ganache(Be careful when pouring the chocolate into the hot milk because it splashes) and was shocked when I read I had to stir it frequently for "about 40 minutes". I don't know who has 40 minutes (Martha's employees!) to stir Ganache but I DO NOT. I let it cool down and beat it for 10 minutes when I realized it had curdled. I placed it in the fridge for 20 minutes and then beat it again until it was fluffy enough to spread. Then came the messy part, pouring the melted Ganache over the cake. I had already placed it on the cake stand and it covered all of it. After refrigerating it for the Ganache to harden, I was too scared to remove the cake to clean the stand. We were taking it to my friend's Birthday Party and I thought they should just be grateful I'm bringing it. My BF said if I trusted him with it he would take it off the stand, clean the stand and place it back on (He's got balls of steel!). I entrusted him with my chocolate volcano and closed my eyes through the whole procedure.
It was a success! It looked and tasted great. My friends said it was the highlight of party.

122 to Go!

PS. Forget the Chocolate Mint Leaves!

Lemon Curd Cake

2009-02-10T15:21:00.001-08:00

Mom's Birthday Cake. It took me almost 10 hours to make (Longer than it took for my mom to give birth to me!). This was definitely a Labor of Love. The Lemon Curd was an arduous step that left me wishing I owned a lemon tree (6 lemons) and a chicken coop (4 eggs, 4 egg whites and 16 egg yolks, !). I refrigerated the curd for 2 hours (I wish I would have made it a day ahead). The batter was very thick (I used sour cream) and baked for 30 minutes total (Rotating at 15 min). The Lemon Swiss Meringue was delicious and easy to spread. If you love lemons you'll love this cake.

Happy Birthday Mom (Tita)!

123 to Go!

Coconut Cake with Seven-Minute Frosting.

2009-01-29T18:13:00.001-08:00

WOW!!!!! If/when we get married, this will be our wedding cake (Hope you're OK with this honey). This is the best cake I have ever had in my life (I can't even try to be humble on this one). At first I was horrified at the amount of eggs it required (8 for the cake, 6 for the frosting for a grand total of 14 eggs!). Then it was the huge amounts of sugar (almost 3 cups). After I got over these numbers, I thought I had ruined it by adding the flour before the eggs and vanilla. I was not letting all the eggs and sugar go to waste so I continued on as if nothing had happened (Denial is a beautiful thing). I was actually thinking of omitting that part on the blog (Please don't gasp at me). I know the purpose of the blog is to write the good, the bad, and the ugly of this process but the EGO is a funny creature. The reason I am writing what happened is because it might affect why it was so amazing and I want you to experience it too. I will be OCD every time I make this cake (I've documented the time of day, humidity, weather, monthly cycle. No detail is left for chance.)

I used Challenger butter, O eggs, Madagascar vanilla, Hawaiian Sun Coconut Milk and flaked sweetened coconut instead of shredded (I also used these flakes to garnish the cake. In the New Project there is no time for fresh coconut "curls". Besides, as my BF pointed out, the kids could choke on those).

I baked the batter in 9'' round pans for 50 minutes (rotating at 22 min). I let them cool in the pan for 10 min an flipped unto a wire rack.

The frosting was easy to make (hardest party was separating the egg whites). Make sure to use a candy thermometer and make sure the mixture is 160 degrees before whipping it. I frosted the cake while lightly warm (Next time I would spread the middle with 2 cups of frosting instead of 1 1/2 since there was some left over. The more the better).

So Moist! Coconut Lover's Paradise!!!

124 to Go!

Yellow Butter Cupcake with Chocolate Frosting

2009-01-29T17:54:00.000-08:00

The kids liked these (Used Guiradelli semi-sweet) but did not LOVE them. I caught my 2 year old scraping the frosting off and eating the cupcake alone (a painful sight). The frosting is very liquid and hard to pipe out of pastry bag (BIG MESS). They baked for 22 minutes, rotating at 10 (I turned them out after a few minutes unto wire rack).

This was my offering to my wonderful BF who came over to do his duties: bed frame, shelves and a round of Monopoly wit the kids. He seemed happy enough (had 2).

This gorgeous cake stand was my Birthday gift from my thoughtful BF. (Neiman Marcus). Thank you honey!

125 to Go!

Yellow Butter Cake with Dark Chocolate Frosting

2009-01-22T17:08:00.000-08:00

If you love Dark Chocolate you'll love this cake. The kids did not like it but I'll make it up to them with the Cupcake variation. For the frosting I used 70% Cocoa "El Rey" chocolate from Venezuela that my grandmother Yayi sent me. The Yellow cake was simple to make and baked for 30 min (Rotating pans after 15 min). I let them cool 10 min in pan and then flipped them to a wire rack (I brushed Wilton's cake release on cake pans. It works every time an you don't have to use butter, flour or parchment paper).

I was intimidated to begin the cakes section but I'm glad we're off to a good start.

126 to Go!

Christmas Poundcakes

2008-12-23T16:44:00.000-08:00

Marble Cake with White-Chocolate Glaze

2008-12-23T16:29:00.000-08:00

I asked my wonderful friend and fellow baker CG to pick which of the cakes she wanted as her Christmas gift. She chose this one. I had to cut a piece from the middle before giving it to her so I knew what it tasted like (And for the picture). I shared the piece with my mom and we were so entranced by it that we did not even notice my 2 year old falling from the chair saying "Save me!". She was OK and the Cake was Amazing. I wish the recipe made 2!

I was a bit concerned over how to achieve the "marble effect". I did not divide the batter evenly in thirds (Math is not my strong point) and I also overlooked the extra Tbsp of cocoa needed which made the chocolate batter runnier than expected. My "checkerboard" looked more like it flooded. I ran the knife through twice to create the now "muddy" swirls.

It baked for 52 minutes

127 to Go!

(The last of the Simple Baked Goods)

Brown Sugar Pound Cakes

2008-12-23T16:05:00.000-08:00

This was My Favorite!

Very light and fluffy. It had a Maple flavor to it that is perfect for the season.

It baked for 52 minutes.

128 to Go!

Lemon Pound Cake with Apricot-Pineapple Glaze

2008-12-23T15:52:00.000-08:00

I made all four types of Pound Cakes in one day (It was a Pound Cake Marathon). They are Christmas gifts for Friends and Family. I made the 8" by 4" for the kids and the mini loaves for the gift packages. This was the kids winner by far. I did not add poppy seeds (Not due to possible drug testing but don't really know if they are good for kids). I did not add the pure lemon extract because Safeway was out and instead added 2 extra TBSP of lemon juice. The full loaf baked for 40 min and the minis for 32 min. I did not let them cool in pans but turned them out to wire rack.

I used Apricot-Pineapple Jam for the glaze with water instead of Cognac (Don't really drink or buy liquor). I brushed the bottoms and sides first to let the cakes absorb more and after about 15 minutes turned them over to brush the tops.

Very moist!

129 to Go!

Classic Pound Cake

2008-12-23T15:44:00.000-08:00

In the New Project (and under the economic circumstances) it's OK to use Costco eggs. I did not realize they were extra large until it was too late. I don't know how much of a difference it made. They baked for about 40 minutes ( I made 6: 5'' by 3'' loaves). I love the simplicity of steps and ingredients in Pound Cakes.

Overall, OK. Will try again someday with the right eggs.

130 to Go!

Kids Christmas Cookies

2008-12-23T15:36:00.000-08:00

In the New Project, if the kids ask for Christmas cookies you don't say, "Sorry, I already did them in the Handbook, You'll have to wait until next year".

Pear-Spice Bundt Cake with Cream Cheese Glaze

2008-12-23T15:22:00.000-08:00

I made this for the Girls Christmas Party. It was a lot of work with many steps.

By now you know how much I dislike working with caramel. I know I need to breathe in peace with caramel, breathe out peace with caramel. It still hardened and I freaked out. luckily it melts with the covered pears. I did not use Cardamon because Safeway was out and in my NEW Project I don't stress out about it (Or drive all over the island looking for it). I also did not go through the painstakingly long (2 hour) Optional process of making Pear chips. This is another pillar of the New Project, OPTIONAL means NO THANKS!

It baked for 50 minutes.

The Girls LOVED It. They all took some home for their honeys to try.

131 to Go!

Classic Crumb Cake

2008-12-23T15:18:00.000-08:00

I made this for my dad's birthday. He loved it!

It was so moist, buttery and crumbly. Great with coffee.

It baked for 50 minutes.

132 to go!

Cherry-Streusel Coffee Cake with Milk Glaze

2008-12-23T14:40:00.000-08:00

Forgive me Bakers for I have "sinned". It has been almost 2 months since my last Blog. My faith in this project had been wavering. Yes, I had doubts, serious doubts. I realized that what had started as a fun way to learn to Bake had become more like Homework and it was causing me much unnecessary stress. I was ready to thrown in my oven mittens when my wonderful BF suggested instead of quitting all together, to extend the project to "YEARS with Martha". The second he said it I knew it was the way to go. It was humbling for a perfectionist to admit I could not do it (Actually, I COULD do it but my my health, work and family would be in shambles at the end). I felt proud of my ability to deny my EGO and be realistic on my limitations of time and energy. A quote from Author Nora Roberts really spoke to me " When juggling as much as you are, remember that some balls are glass and some are rubber. You can't drop the glass balls".

This was the first cake I made after my decision. My grandmother was visiting and I wanted to make her something special for breakfast. It was delicious. It baked for 45 minutes.

133 to Go!

Baking with LOVE

2008-11-01T13:25:00.000-07:00

When I was growing up I would hear family members ask my grandmother what her secret was for her delicious meals and she would always say " Lo Hice con mucho amor" (I made it with much LOVE). When we would tell our mom how much we liked a dish she would also say "it's because I did it with LOVE". I was recently watching "Good Eats" on the Food Network and the host was discussing how making a meal with "Love" could actually improve how it tastes. He went on to talk about how small restaurants get to know their customers like family making the meals taste better. He mentioned how we loose the "Love" ingredient with fast food and restaurants. I believe it could be the "process" of making a meal for a loved one where you take great care in every step. As my BF said, you can take PRIDE in your work as a cook, chef, baker which will produce a high quality product. But you need to know and care about the people you are cooking for to add the magic ingredient of LOVE. I believe in energy and know that your thoughts and intentions actually affect atoms in yourself, others and thus food. Baking for me is the way I express to those I care about how much I love them. Baking is my LANGUAGE of love. The energy and time it takes to bake is giving of myself to tell you how much you mean to me. I use only the best ingredients because I know it is for a loved one. Ideally we (I) should feel this way for all of humanity. I'm not there yet. This is why I have such a hard time when people ask me to bake for $. How much do you charge for the Love and Care you put into each baked item. The other day my mom said the Fig-walnut bread was so great she thought I should sell it at a farmer's market. She asked me how much I would charge per loaf. It was hard to imagine going through all that "work" for strangers. I said $100 for 2 loaves. My dream has always been to open up my own Patisserie. I wonder how this year will impact that dream. Maybe My dream is to just bake for those I love. Maybe my Dream is to Love all whom I Bake for.

Irish Soda Bread

2008-10-29T17:10:00.001-07:00

Pretty easy to make and tastes great. It's like a massive raisin scone. The dough is very sticky and messy when forming into a "round, dome". Cutting the middle was also sticky but a lot easier than cutting individual scones. It cooked for 1 hour 3min (Rotating at 35 min). My mom said it reminded her of "paneton". I'm not sure what that is (I'll google it later) but apparently she loved it as a child. It only lasts 2 days covered well in plastic (I had a piece on the third and the raisins were rancid).

134 to Go!

Cornbread

2008-10-29T17:08:00.001-07:00

Not so good. It tasted more like corn bread pudding. Too grainy. I learned my lesson to only use the exact stated ingredients. I used Pan white cornmeal instead of stone-ground yellow cornmeal. I'll try it again someday the way it should be.

135 to Go!

Fig (Black Mission)-Walnut Bread

2008-10-29T16:59:00.001-07:00

I give it a 10! Amazing!

Our house is leaking and we had to have a plumber come and find out what was going on. I was in the middle of making this bread when I had to move all of my belongings out of my room before they got ruined (I later had to blow dry my precious copy of "Le Cordon Bleu Dessert Techniques" while holding back the tears). As I resumed the recipe I realized I had simmered ALL the figs (instead of 1 1/2 cup of the 3 cups) and kept it on the burner (supposed to remove it after water simmers and then add figs). Now I had to puree the whole thing without any figs left to fold in at the end. I divided the batter in two with 34 oz each and placed pans on baking sheet. They baked for 60 minutes (Rotating at 30 min).

Perfect! If you love figs you'll love this (My BFF called and said she gave it an 8. The following day she called and wanted to change her score to a 9). It has many steps but they are so worth it.

It definitely made my "rainy" day a little brighter.

136 to Go!

Pumpkin Bread

2008-10-29T16:47:00.001-07:00

My BFF who LOVES Pumpkin gave this a 10. I thought I had undercooked it but she thought it was "moist". The top began to darken so I panicked and took it out at 47 min (Cool in pan for 10) instead of the 55-60 stated. Each pan filled with 34oz of batter and then placed on baking sheet. I'm not a big fan of pumpkin (bread, pie etc). I thought it was bland, nothing to get excited about.

137 to Go!

Banana-Nut Bread

2008-10-28T18:54:00.001-07:00

BEST BANANA-NUT Bread EVER!

I have been making Nigella Lawson's Walnut-Chocolate Banana Bread as Christmas presents for the past couple of years. Not any more, (Family and Friends will welcome the change, nothing against Nigella, LOVE HER!). It is also fairly simple

to make. It uses a lot of oil (remember that when trying tell yourself it's OK to have another piece because it's "Healthy"). It also takes a lot of vanilla extract (2tbsp) so make sure you have enough before getting started (Use only the best-Madagascar). Each loaf filled wit 32 OZ of batter (weighed it). I placed the loaves on a baking sheet and baked them for 60 minutes (Rotating at 30 min). I made it before work so I only had 5 min to let them cool off in the pan before turning them out (Came out easily). By the time I got to work my mom called to say her and my 2 year old had eaten half a loaf.

138 to Go!

"Fennel" and Golden-Raisin Scones

2008-10-20T16:19:00.001-07:00

I do not like fennel (Neither does anyone else in my family) so I omitted it from the recipe. It would not have made a difference because I still did not care much for these. The combination of butter and olive oil was very confusing in addition to the golden raisins (I did not chop the raisins which made them burst in your mouth with each bite and not in a good way). The "Unique" flavors did not work. I'll have to stop by Amy's Bread in NYC to taste the yeast bread that inspired these (or not). I froze the dough for two hours (I think scones taste better if frozen for 1-2 hours instead of overnight. Back to waking up at 5am!).

They baked for 35 minutes (10 more than recipe states) and I thought they tasted undercooked and BF thought they were dry.

Done with Scones and ready for breads.

139 to Go!

Chocolate Scones

2008-10-20T16:05:00.001-07:00

Moist and chocolaty but not too sweet.

They are pretty easy to make except for trying to incorporate the dry crumbs until the dough comes "together" . I used Ghirardelli cocoa powder and Nestle semi sweet chocolate chips (on sale. Now that I know how great these are I'll splurge on better chips next time). I used a round 2 2/3'' cutter which made 10 instead of 6 scones (Yeah!!!). Then I wrapped them in plastic wrap (Have I mentioned how much I dislike plastic wrap? I'm ready to start using duck tape to secure it on the sides) and froze for one hour.

They baked for 29 minutes.

Great with a cup of milk (Unless lactose intolerant then with a cup of soy milk!) I had parents and friends fighting over these so make sure to make two batches to avoid problems.

140 to Go!

Oat and Dried Apricot Scones

2008-10-15T15:25:00.001-07:00

Healthy and Yummy!

These are easy and fast to make. The kids loved them for breakfast with Organic Wild Blueberry Conserves. Just be careful because they crumble easily. I baked them for 25 minutes (scones are hard to tell when ready) and were a bit dry. Next time I'll bake them for 23 minutes so they are moister.

141 to Go!

Lemon-Ginger Scones

2008-10-15T15:16:00.001-07:00

Not lemony enough for me but an ingenious combination with the ginger. It took about four lemons to make 1/2 cup of juice. This time I prepared them at night and baked them in the morning. I am not sure (directions to not say) if I am supposed to let them come to room temperature before baking. I didn't. They baked for 35 minutes.

A great snack for both kids and BF after a day playing at the pool.

142 to Go!

Currant Scones

2008-10-15T15:03:00.000-07:00

My Favorite of the following three Scones. Simple, Buttery and Flaky. I am not a huge fan of currants (or raisins) but these were surprisingly delicious.

Cutting the dough became an engineering project. The pieces came out odd shaped. I wanted to use round biscuit cutters but stayed true to the directions ( After this year I will!). I don't like having to wait 2 hours for the dough to freeze so from now I'll make them at night and bake them in the morning (Sweet Dreams). I could only wait an hour an a half. They baked for 29 minutes.

I used organic heavy cream which I think makes a big difference. Sanding sugar is slowly becoming a thorn in my side. I cannot find white sanding sugar anywhere. I am sometimes tempted to use the Halloween colors available now but know enough about psychology to know appearances affect taste.

Yummy with Strawberry Jam.

143 to Go!

Popovers

2008-10-09T01:47:00.003-07:00

My favorite restaurant is Mariposa at Neiman Marcus. They serve the most amazing Popovers with lilikoi butter. These were just as good! I am so excited to be able to make them whenever I want (Neiman still has my favorite tarts). I bought a popover pan at W & S but they only make it for 6 cups. I'll need to buy another so I can bake all 12 at once. The recipe says to fill each cup with 5 Tbsp which takes forever. I measured it and you can use 1/4 cup plus 1 Tbsp (much faster). They do deflate fast so make sure to serve and eat them right away.

They baked for 26 minutes (I loved watching them magically puff and "pop" over the tins!)

144 to Go!

Date-Bran Muffins

2008-10-09T01:30:00.001-07:00

Healthy Yumminess but hideously hard to make.

Have you ever chopped dates? It is not fun. Also made me realize I need to invest in better knives. I used Deglet Noor dates ($7 for 10 oz). The eggs do not blend in with the butter mixture. I actually realized I had creamed 2 sticks of butter instead of 1 and 1/2 and had the personal dilemma of going ahead or starting over. I was not going to waste those hard to chop expensive dates and my special trip to the health food store for wheat bran so I started over. I am ashamed to say that as an amateur, untrained baker, I did not know what to do with the brown sugar/butter mixture and threw it away. I am lost with out the Handbook! Reminds me of my boyfriend and his GPS.

These will keep you more regular than Metamucil and go down easier.

145 to Go!

Cranberry-Zucchini Bread

2008-10-09T01:23:00.000-07:00

Delicious!

After tasting the amazing muffins, I was energized to go and get the Vegetable oil for the bread. Very moist, "tart and sweet".

Baked for 50 minutes.

146 to Go!

Cranberry-Zucchini Muffins

2008-10-09T00:58:00.001-07:00

Surprisingly Delicious!

A great way to get the veggies into the kids. My 2 year old loved them but my 7 year old was harder to convince (She kept asking what the green stuff was). I used Canola Oil (Too tired to go to Safeway and get Vegetable oil) and dried Ocean Spray cranberries (Could not find fresh or frozen ones) and thought they worked great. It was actually really fun grating the zucchini (almost made me want to cook). It is an easy recipe. I always find baking muffins very comforting and rewarding.

I plan on making these a new tradition for Thanksgiving and Christmas Holidays.

They baked for 23 minutes.

147 to Go!

Spicy Cheese Biscuits

2008-09-23T18:11:00.000-07:00

We don't eat spicy foods so I omitted the Smoked Paprika. My middle class Safeway does not carry Manchego cheese. They said they only carry it at the Diamond Head Safeway (AKA "Rich Safeway"). I used freshly grated Stella Parmesan instead. After the last biscuits these were a breeze ( I dread rolling dough which is not good for a baker. These were dropped with an ice cream scooper. I also love working with cold ingredients right out of the fridge and not having to wait for them to come to room temperature. Maybe I should switch to the Ice Cream Handbook?)

Biscuits Realizations: Biscuits are made to be eaten right out of the oven. Also, after a while, all biscuits start looking the same which made picture time a bit more challenging. There is so much you can do with condiments and flowers.

Cheesy, flaky, yummy!

148 to Go!

Cream Cheese and Chive Biscuits

2008-09-23T17:50:00.000-07:00

You know how they say if your 1st child is "easy" be ready for your second to be "difficult". Well, after the last easy biscuit came my "problem child". The dough is very sticky and hard to cut. There was so much folding and refolding of the dough that I was beginning to feel like an employee at Gap. You have to refrigerate the delicate bundle between foldings so make sure you have plenty of time for these. It was my first time ever buying chives. I actually really liked them.

149 to Go!

Cornmeal Drop Biscuits

2008-09-23T17:27:00.000-07:00

If you like corn bread you'll love these. They are delicious with butter and honey. The grainy corn made my 7 year old cough but otherwise they were a hit. They are very easy to make. I used a large ice cream scooper to shape the dough on baking sheet.

They baked for 18 minutes and made 9 biscuits.

150 to Go!

Cheddar Biscuits

2008-09-19T17:38:00.001-07:00

I've got biscuits coming out of my ears. Thank goodness my family loves them and will eat them all. I never realized how much flour a dozen biscuits take (4 cups!). I am ashamed to admit that my only experience with biscuits has been with those refrigerated Pillsbury ones that scare the ____ out of you when they POP open. These did remind me of the biscuits you get before dinner at Red Lobster (No my choice of "restaurant" but mom and dad love it.(( I must be adopted)). They are cheesy, buttery and flaky.

They baked for 23 minutes and made 17 biscuits.

151 to Go!

Buttermilk Biscuits

2008-09-19T17:26:00.001-07:00

I definitely like Buttermilk biscuits better than the baking powder ones. They seem to be a lot moister. I am getting used to the loose bits and sticky dough of biscuit making. My kitchen Aide has gotten a well deserved break. The preparation is messy but fast. It's so much fun brushing the tops with cream (I'm No Michelangelo and this is no Sistine chapel but at least I get to eat the final product).

I love Jam, Jellies and Preserves. I'll look for anything as a conduit. These were perfect with Apricot Preserves wand coffee on a rainy day (Yes, it rains in paradise).

153 to Go!

Strawberry Shortcake

2008-09-19T17:14:00.001-07:00

Now we're talking. Even though I don't have a strawberry patch, I did not mind buying the high priced pint of Safeway strawberries. These were so delicious! The Biscuits are sweet and flaky. I was so proud of myself for making homemade fresh whipped cream for the first time in my life. The lemon and sugar mix on the strawberries made them sweet and tart at the same time. I loved laying them on the fluffy cloud of whipped cream. A perfect Saturday morning breakfast (The girls loved them. Be aware of the high messiness factor but so worth it).

They baked for 18 minutes and made 15 biscuits.

153 to Go!

Herb Baking Powder Biscuits

2008-09-19T16:59:00.001-07:00

I only used Parsley since I don't have an herb garden and would have spent over $15 to add Rosemary, Oregano and Thyme (Parsley is $.99 a bunch). Especially since I'm doing these savory treats because I have to, not because I want to. I had the attitude of let's get these over with and move on to the strawberry shortcake.

They baked for 20 minutes and made 17 biscuits.

154 to Go!

Reflections on Cookies

2008-09-15T15:55:00.000-07:00

This marks the end of a chapter (literally ch 2 on cookies). It has been two and a half months since I started this project. It has been a lot more challenging than I expected and also a lot more rewarding. I am having to balance Mommy time, teacher time, boyfriend time, baking time and resting time (I have not seen my friends in ages but they are being very understanding and supportive of the blog, Thanks!). The main difference I feel at this point is my confidence and willingness to try any recipe under almost any circumstances. The perfectionist in me has had to take a back seat to the Project Manager. It has taught me that practice makes perfect and not having to be perfectly prepared. I am a lot easier on myself and if the recipe doesn't come out I chuck it as a learning lesson (As long as I get the picture which I've discovered to be another passion of mine). I love making recipes I would have never thought of trying and discovering how much I enjoy them. I am getting to know my loved one's favorites (Great birthday and Christmas gifts). I was trying to make a top ten list when it began feeling like a Miss Cookie Contest. I don't believe in competition and will therefore just move on to the next (1st) chapter:

Simple Baked Goods

Macaroons filled with Chocolate Ganache

2008-09-15T15:51:00.000-07:00

DELICIOUS!

(Wanted to end on a good note)

Seville Olive-Oil Wafers

2008-09-15T15:39:00.003-07:00

I was dreading making these. Olive oil is not my favorite ingredient when making cookies. They are a lot of work because you can only bake 4 at a time (2 on each baking sheet). The dough makes 18 so do the math. I tried putting more at a time and it was a disaster. They actually taste light and sweet. They are not the prettiest cookie I've made but not the worst tasting either. I don't really care because I am still floating on a cloud from making those beautiful macaroons.

155 to Go!

I DID IT!

2008-09-12T18:47:00.003-07:00

I am in Macaroon Heaven. I have not had the courage to try these after the crater disasters overs 2 months ago. I have been meticulously studying and preparing for this moment. This is my favorite cookie and wanted to be able to make them for my Birthday Tea Party in 2 weeks. I had decided to devote the rest of the month to the art of macaroons. Today was the first day. I ground the blanched almonds as fine as I could, weighed all the ingredients in my pink scale, left the egg whites out overnight, and folded the mixture for exactly 50 strokes. I let the "babies" rest for the specified hour (Got some laundry done) and anxiously baked them for 10 minutes. I did not have high expectations and was determined to do them as many times as it took. I was overwhelmed with joy as I peeked into the oven and saw their perfectly smooth tops. I did it! I can make macaroons.

I would like to thank Helen from Dessert magazine and www.tartelette.blogspot.com for all of her help. I could not have done this without her. I would also like to thank my mom and dad for all of their love and support. I would like to thank my boyfriend for always believing in me. I would like to thank my daughters for their unconditional love. Lastly, I would like to thank the universe for aligning the starts for me today.

Happy Birthday to me!!!!

Chocolate Florentines

2008-09-11T22:28:00.001-07:00

One word, BURNED. I was waiting for them to come out as I heard an Angelic voice singing on the Oprah show. As I watched mesmerized this little girl with a Celine Dion gifted voice, the cookies burned. They were only in for 15 min (Martha says 15-20) but it was too late.

Prep: The dough hardens and crumbles quickly so you must work fast. I tasted it before baking and it would have made a great topping just like that.

Side Note: This is why Martha is MARTHA: So ingenious to think of finely crushing toasted almonds by rolling pin back and forth. I was skeptical when I first read it and had my Macy's baby blue Nut chopper on hand. It worked like a charm.

No more Oprah while Baking.

156 to Go!

Coconut-Lime Lace Tuiles

2008-09-11T21:50:00.001-07:00

They look like bird nests but taste like chewy, light coconut macaroons. I Love the hint of lime. They were quick and easy to prepare. You MUST flatten out (I used a fork) the rounded teaspoons of dough on the parchment before baking (Otherwise they come out looking like an egg easy side up). Since this is not a bakery, I only had 2 rolling pins to drape the cookies on. I felt like McGiver when I thought of using glass cups to shape them as they cooled. They came out with less of a curved shape (good enough). I rotated them at 5 min and baked for a total of 10min.

Made 14.

157 to Go

Chocolate-Hazelnut Biscotti

2008-09-08T15:18:00.001-07:00

My brother left today and I was in no mood for a sticky finicky dough. It all started with vague directions to beat eggs until a "ribbon-like trail" holds on the surface as you raise the whisk. Are we wrapping Christmas presents or making biscotti? Could Martha give us just an approximation of the time it takes for this Hansel and Gretel ribbon trail? I whisked for 8 minutes and still no ribbon. I literally poured the dough into three grotesque looking logs which were slowly spreading off the baking sheet. I rushed them to the oven for 22 min and let them cool for 10 (no patience to wait 20 min today), cut and baked again on wire rack for 10. The other two biscottis used butter, these freaks of nature did not. With the other two the temperature was dropped to 300 before rebaking on wire tray, these were baked at same 350 for 10 min. I was starting to feel more like the Roberto Benini of Biscotti.

Somehow from this mess came the most delicious crispy, nutty, chocolaty cookie.

Life is beautiful.

158 to Go!

Anise-Almond Biscotti

2008-09-08T14:41:00.001-07:00

As I am setting up to begin baking (As soon as baby falls asleep I feel like I am on the Iron Chef) I realize I did not have yellow cornmeal. There is no time to go to the store. Then I see a bag of PAN precooked white cornmeal (My mom loves to make a Venezuelan traditional dish called Arepas ). I had to make a split second decision (Too dramatic?), either call it a laundry day or take a risk with the PAN.

They came out amazing. I have never heard of Anise so I only added the extract and not the seeds but I loved the combination with the almonds (By now you know I love anything with almonds). The dough is thick and easy to work with (I divided it in half (18oz each). It made 1 dozen Biscottis (I think I made them too large because it should have made 4 dozen!). They were "firm" to the touch at 25 min, cooled for 20 min and baked on the rack for 25 min.

I am the Sophia Loren of Biscottis.

158 to Go!

Vanilla Cupcakes

2008-09-06T16:39:00.003-07:00

For my wonderful brother's girlfriend.

Cranberry-Pistachio Biscotti

2008-09-06T16:17:00.001-07:00

To be honest, I have never been a fan of biscotti. I like to say the word Biscotti because it makes me feel like an Italian Renaissance woman. They are way too hard and if I try to dip them in my coffee I usually loose a piece which disintegrates into a murky mess.

The logs were easy enough to form and baked for 20 minutes (again with the ambiguous terms: "slightly firm"). I let them cool for 20 minutes, cut at a small angle and baked for 30 more minutes. I need to thank the boyfriend for testing incremental biscotti specimens for hardness. I was tempted to quit after 15 minutes to avoid the jaw breaking outcome.

The combination of the tart cranberries and pistachios was perfect. The petite biscotti are great for tea (and coffee) time. I was even brave enough to attempt a quick dunk without needing a rescue team.

Ti amo biscotti!

159 to Go!

Plum Tart

2008-09-06T16:14:00.001-07:00

For my wonderful brother.

Plum Coffee-Cake Muffins

2008-09-06T15:56:00.001-07:00

My brother is visiting from California and requested his favorite Plum Tart (Barefoot Contessa's). Since I had the plums I decided to make these ahead of schedule. I love making Muffins. There is something so comforting in having warm homemade muffins for breakfast. They are not too sweet and still my little one happily ate them ( 3 to be exact). It is difficult to estimate how to divide the batter evenly so you have enough to cover the top after adding cut plums (Spatial abilities have never been my strength).

They baked for 20 minutes (Rotating after 9 min) and cooled in pan for 7 min.

160 to Go!

Chocolate Shortbread Fingers

2008-09-03T18:54:00.000-07:00

A moist shortbread brownie. I love the combination of Cocoa and Cinnamon.

I went back to W-S and got the 9" by 13". By the end of this Handbook I will own every pan I will ever need. Every time I go I end up buying extras. This time I found odd size measuring cups, 1 1/2, 2/3, 3/4. They think of everything!

I used Scharffer Berger cocoa. Question: Is there a difference between fine and super fine sugar? The dough spreads easily with a small offset spatula. It baked for 22 minutes (Could have used a minute longer. I couldn't figure out the difference between "just firm" and "firm".)

161 to Go!

Wheatmeal Shortbread Wedges

2008-09-03T18:34:00.000-07:00

Healthy Yumminess.

I had to go to the health food store to find the wheat bran. I used Stone Buhr whole wheat flour. The dough spreads nicely into the springform pan (Wilton). I used the bottom of a measuring cup to firmly press the dough in. The bench scraper worked to score the cookie into 8 pieces and a cake tester for the decorative pattern (hidden under all the sugar). It baked for 30 + 15 minutes.

162 to Go!

Recipe Holder

2008-09-03T18:26:00.000-07:00

I LOVE my new recipe holder (Williams-Sonoma). It protects my precious Handbook, creates more kitchen top space and makes reading the recipe so much easier (Sounds like a commercial. Hint, Hint to my future W-S sponsors?)

Shortbread Fingers

2008-09-03T18:12:00.001-07:00

Buttery & Flaky.

Not overly sweet (depends on wether you "sprinkle" or "shower" the sugar on top).

Another anomaly of a pan: 12 by 8. I see the "what now?" look on the faces of the W & S employees as they see me walk in . They only make 9" by 13". I figured she (Martha) must mean 18 by 12 and that is what I used. They came out very thin and only baked for 28 minutes instead of 40 min.

163 to Go!

Citrus Bars

2008-09-03T17:19:00.000-07:00

Mouthwatering! Very tart with a nutty crust.

My 7 year old LOVES lemon bars and wanted to help make them. I was torn between the MOMMY ME that wants to create Beaver Cleaver memories and the Perfectionist Baker. Don't get me wrong, I love the Notion of teaching my daughter the trade of baking but this it MY TIME. Baking is my soak in the tub with bubbles, my girls night out, my spa day, my curl up with a good book by the fireplace. I let her help. She squeezed the limes and lemons and said " Call me when they're done" as she went to watch The Suite life of Zack and Cody.

The crust uses wheat germ which gives it the grainy texture. The dough was sticky which made it harder to press into the baking pan (Side Note: Where in the world did Martha find a 17 1/5 by 12 1/2 baking pan? The people at William and Sonoma looked at me like I was crazy when I asked if they had one. I had to show them the Handbook for them to believe a recipe called for it!). I used the pan Martha sells at Macy's: 18 by 13''

Make sure to strain the lemon and lime juice before measuring the 3/4 cup. I did not add the Tbsp of lime zest because I thought it would be too tart for the kids.

Question: What kind of range is 20-30 minutes? That creates too much anxiety. I can only handle a 5 minute margin of error. (I baked the crust for 20 minutes).

The lemon mixture almost overfills the pan which makes it very difficult to transfer to the oven so be careful (Forget rotating it!). My daughter saved the day as I yelled for help by pushing the tray in (I know, I see the irony). It baked for 29 more minutes.

Best served after refrigerating.

164 to Go!

Jam Crumb Bars

2008-08-28T16:02:00.000-07:00

AMAZING! PERFECT! DELICIOUS!

The crust and jam combination is to live for!

As she ate these, my mom could no hold back expressing her pleasure (picture When Harry met Sally) and we chuckled at what the neighbor's might think (Especially since they saw my dad leave for work a couple of hours earlier!). My seven year old said "THESE you can take to my swim team friends!" (See Cheesecake Thumbprints for reference). Even our yellow lab snatched a piece straight out of my 2 year old's hand (She was not happy about that. Don't worry, she got another piece ( Recipe made about 20 bars).

I used Arrow Mills ground blanched almonds and 3/4C Raspberry and 1C Strawberry Smucker's Jam (I ran out of Raspberry Jam but this is one of those fortunate turn of events).

The crust baked for 17 minutes and later with the Jam and topping for an additional 23.

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good!

165 to Go!

Caramel-Nut Bars

2008-08-28T15:35:00.001-07:00

These remind me of Planter's Peanut Brittle bars (My dad always carries one in his car). It takes a lot of nuts (pun intended), Costco size. I am starting to think Caramel recipes are just not for me (I'm not saying I will avoid them like the plague but maybe like a bad cold). The crust was easy to make (Though I realized when the timer went off that I had forgotten to turn the oven on. Admit it has happened to you too!). I used a small fondant roller to flatten it out.

The caramel never reached the 300F (I felt so professional using my newly bought William and Sonoma Candy thermometer). I was so afraid of burning it (see Coconut-Pecan Caramel cookies for background info) that I might of undercooked it. I baked it for ten minutes and it never hardened (they do harden if you put them in the fridge. A little too hard. Watch out for grandma's' dentures).

Overall, they're salty and gooey (If that's what you're into you'll love them).

166 to Go!

Fudgy Chocolate Brownies

2008-08-24T17:51:00.002-07:00

I am filled with both Nostalgia and Relief over moving from cookies on to brownies and bars. It parallels my current experience with my 2 year old outgrowing her highchair and baby stroller. A phase of life ends and another begins. It made me ponder on all the changes that will occur this year simultaneously with the Baking of the Handbook. By next year, my baby will be turning three and starting preschool. One day my girls will be able to look back and take a peek at what mom was doing during this time in their lives. These memories will forever be intertwined in my Heart with these recipes.

Enough of my Existential Crisis and back to the Brownie. This is SO much easier than cookies! I'm not a huge brownie fan even though I love chocolate. They are not kidding when they call these "Fudgy". I made them with walnuts (2nd Nut of Choice) as shown in the Nutty Chocolate Variation ( I caught my 7 year old taking the nuts out of her piece).

I used Guiradelli 60% bittersweet cacao morsels and baked it for 40 minutes.

167 to Go!

Linzer Hearts

2008-08-24T00:46:00.003-07:00

I'm in LOVE!

These cookies have won my heart. They were well worth the paint fumes I inhaled to bake them (Our house was painted this weekend and we were not allowed in until the paint dried). A "REAL BAKER" would not let a small thing like hazardous fumes stop her. What's a few brain cells compared to Linzer Hearts, a small sacrifice for Love.

The recipe said to "feel free to substitute almonds for the hazelnuts". Almonds are ALWAYS my NUT of Choice. I used Arrow Mills blanched ground almonds and Smuckers Raspberry Jam.

They baked for 14 minutes and made 9 Large and 8 small sandwich hearts.

168 to Go!

Coconut-Pecan-Caramel Sandwich Cookies

2008-08-24T00:20:00.000-07:00

I think I burned the caramel filling. The recipe asked for Dark Amber and unless I'm color blind, It looked Dark Amber (But tasted burned). The strong taste overpowered the cookies which were delicious on their own. I was planning on taking them to my 2 years old's last day of Gymboree . I added a teaspoon of condensed milk (What kid does not like condensed milk?) to balance the caramel. The moms loved them, the kids not so much (good thing it was her last day).

They baked for 13 minutes and made 30 sandwich cookies.

169 to Go!

In Loving Memory of Gymbo the Clown.

Cheesecake Thumbprints

2008-08-23T23:47:00.001-07:00

WAY TOO MANY steps for a cookie. Clear your schedule for these ones.

The end of the wooden spoon worked great to make the indentation for the filling (Only Martha would come up with that. I wonder what else she tried?). It made exactly the stated 30 cookies (all fit on one baking sheet). They baked for 8 minutes, cooled (I had to go to work) then fill and bake for another 8 minutes.

The Chocolate variation was not as good. I found out the hard way: My daughter tasted them and said they were delicious so I brought them to give to her swim team friends after practice. As I am handing them out she comes to me with a mortified look and says "What are you doing? The kids are going to hate them!" I say, "I thought you liked them?" Then she says, "You're my MOM, I HAVE to tell you their good".

170 to Go!

Peanut Butter Sandwich Cookies

2008-08-19T02:59:00.001-07:00

"Gourmet Nutter Butters".

Love, Love, Love these cookies. Easy dough to work with. Make sure to use Organic Natural Peanut Butter. Made 20 sandwich cookies. Baked for 18 minutes.

171 to Go!

Key Lime Tart

2008-08-19T02:52:00.001-07:00

Very tart!

Easy to make.

Not in the handbook but perfect for a sweet summer day.

Still 172 to go!

Grapefruit Sandwich Cookies

2008-08-15T19:20:00.000-07:00

A Labor of Love (Without the epidural!). This is by far the stickiest dough I have ever worked with. I refrigerated it for 2 hours(Only asked for 30 min) and it was still not firm (I had to put it in the freezer).The contractions came when trying to roll it out. I finally gave up and scooped the dough with a small ice cream scooper and pressed them out with floured hands (apparently flour is the kryptonite of sticky dough). I also refrigerated the grapefruit cream filling before spreading on cookies (Otherwise would have been too runny).

Of course they were delicious. I told my family and friends to enjoy them because it's the last time I'll ever make them (same words I said after my 1st daughter was born).

172 to Go!

Chocolate Wafer Sandwich Cookies

2008-08-15T18:55:00.001-07:00

"Gourmet Oreo Cookies" with the vanilla cream filling. The dough was easy to work with. I used UB flour, Scharffen Berger cocoa, O Butter and O eggs. Made 32 cookies in 2 batches for 12 minutes. My favorite was with the chocolate cream filling which tasted like cocoa-caramel.

This is one of the reasons why I love baking: Seeing my dad coming down the stairs late at night asking if it's OK if he eats the last cookie.

172 to Go!

Blueberry Muffins

2008-08-13T00:59:00.001-07:00

I know these are not next on the schedule but mom came home with a "bushel" of blueberries from Costco (apparently they are in "season". Those of us who live in Paradise are not familiar with this concept so I'll take their word for it. I might need to check what other fruits are in "season" and make those recipes now).

These should be called "Blueberry Angel Food Cake Muffins". They are soft bundles of breakfast joy.

I used Challenge butter, EB flour, O eggs and Nielsen vanilla. They baked for 27 minutes.

Good Morning!

175 to Go!

Spice Sandwich Cookies

2008-08-13T00:56:00.001-07:00

The Little Cookie that Could!

I was completely flabbergasted by the ingredient's list of fresh spices (See for yourself page 105) I told you! Why would Martha do this to us? It felt like a cruel treasure hunt at the grocery store. I refused to pay $14 for Cardamon (ground) and the rest were nowhere to be found. I decided to make it my own "Frankenstein Cookie Experiment". I felt like a mad scientist adding a pinch of cloves, 1/2 tsp of Allspice, Nutmeg, and Cinnamon (All already ground, Safeway brand). It was freeing and liberating. I was certain they would be inedible but at least I was having fun. The dough was so sticky and gooey I could not roll it into balls so I just plopped a spoon full at a time (No rolling in sugar for these freaks of nature).They baked for 20 minutes. As the room filled with the smell of spices I hear the BF say "Who likes Spice Cookies anyway? Only Grandmas!". I then made the apple-cream cheese filling using Smuckers apple butter (all I could think of was how I was wasting all of these ingredients and my time but I was determined to finish this doomed mission).

I filled the cookies and put them in the fridge overnight.

Let's just say that my "creation" has been Grandma's and EVERYBODY's favorite cookie to date. They are creamy and moist. The smooth cream cheese with the tart apple butter meld perfectly with the spices in the cookie.

Life lesson: When you free yourself from expectations, boundaries and the fear of failure, you are able to create at your Best.

176 to Go!

Coconut-Macadamia Nut Cookie

2008-08-13T00:53:00.000-07:00

Crispy & Coconutty.

Too salty for my taste. Maybe next time I'll use unsalted macadamias (Used Maunaloa Dry roasted with sea salt). I am ashamed to say that living in paradise and I used store bought sweetened coconut. As much as many of you may think, we do not lay on hammocks all day long drinking pineapple juice and climbing coconut trees (OK, maybe just on the weekend and the BF does all the climbing). I used Bleached flour, butter flavored shortening, O eggs, challenge butter and Nielsen Vanilla.

The dough was too soft to work with. It could have been because I checked my email while waiting for the butter to soften and from then on it felt like playing catchup. I refrigerated the log for two hours (Needs more). I gave up on trying to cut the dough and made balls by hand. They baked for 29 minutes! Almost twice as stated. Might need new oven thermometer. Made 28 cookies (18 short)

Side Note: I made these with the intention to take them to a lecture on Cemeteries by my Mentor/Idol and his wife.

They were not Yalom worthy.

177 to Go!

Lime- Glazed Cookies

2008-08-08T19:51:00.000-07:00

A Little Piece of Lime Heaven!

Tart Sweetness.

Used O Butter, UB flour and only 1 Tbsp of lime zest. Baked them for 13 minutes. Made Total of 21 cookies (15 missing. Is she using the Martha Metric System?)

The Lime glaze was only enough for 15 cookies.

Maybe these measurements do not apply to Alaska and Hawaii.

178 to Go!

Ice Box Butter Cookies: Butter/Chocolate Flake/Chopped Pecan

2008-08-07T19:58:00.000-07:00

3 in 1! Chocolate Flake was the favorite, then Butter and then Pecan. I am now obsessed with filling the Freezer with rolls of cookie in case of an Emergency (BF is always telling me I should have a Hurricane Prepared Kit. I think this counts.)

I made them a day in advance and chilled them overnight. They were easy to mold (I was making excuses to use paper towels just to be able to use the rolls. I know it's not GREEN but these cookies are Ozone killing good!) I used rubber bands to tie the ends. It was fun rolling them in sugar and easy to cut. I made the Chocolate and Pecan thicker (1/2 inch) so it only made 20 of each (Great thickness). The Butter were cut thinner and made the stated 30.

I am now using unbleached flour, O eggs, Challenge butter, Nielsen Vanilla and Guiradelli Bittersweet Chocolate (Which I considered blasphemous to "discard" the dust). Next time I would use Toasted Almonds instead of Pecans.

The thicker batches baked (Top and lower thirds) rotating at 9 min for a total of 21 min. The thinner butter ones(middle rack) were done in 15 min.

Perfect Tea Time Cookies.

179 to Go!

Torta Sbrisolona

2008-08-07T19:44:00.000-07:00

I am a born again Baker. This delicious Italian Almond shortbread cake/cookie is the perfect start. It was incredibly easy to make (The hardest part was finding a 10" springform pan: Martha Macys did not have it!!! I would like to thank my BBF (Best Baker Friend) C.G. for letting me borrow her Wilton Nonstick one which worked perfectly).

I used Challenge butter, preground almond flour and baked it for the stated time (25/10=35)

I'm Back Baby!

182 to go!

Forgive Me Martha for I have Sinned

2008-08-05T15:50:00.000-07:00

It has been one week since I last baked. During this time I have committed two Baking Mortal Sins: Made cupcakes from box mix and bought a Costco cake for my daughter's birthday. I was also unfaithful to you with a sugar cookie recipe from kitchengifts.com. I have the royal icing stains on my hands. As penitence I will place the Scarlett Letter on my Kitchen Aide, bake an extra recipe this week (Could it be the key lime tart I saw on your show yesterday from "everyday foods"?) and I will deny myself any chocolate for a day.

Bless you Martha for your Loving Kindness and Forgiveness!

Nut Crescents

2008-07-29T16:46:00.001-07:00

Melt in your mouth Nutty. Perfect Tea Cookies. Mine came out more like horseshoes than crescents but they were still delicious. I used Challenge butter and Nielsen vanilla. I made both the walnut/all purpose flour version and the hazelnut/spelt flour one.

I froze the first batch for 12 minutes and baked for 21 min. The second batch was refrigerated for 38 min and baked for 19 Min. The walnut recipe made 26. Both Spelt batches baked for 18 min and made 29 cookies.

The favorite was the walnut version but I think it's due more to the flour than the nuts. The Spelt is healthier (kind of like wheat germ) and hard to find (Down to Earth Health Foods). Next time I would make the all purpose with hazelnuts.

Side Note: I've noticed that my least favorite set of words in baking are "light and fluffy". Every time I read them in reference to beating butter and sugar I feel a sense of dread "Here we go again". I know Martha quantifies it with 2 minutes but I have consistently been unable to achieve " light and fluffy" in the specified time. It always looks "creamy". I am afraid of over beating after going over the time by a minute or 2 and accept the status quo.

( I know there is a picture of "pale and fluffy" on page 19. It has taunted me more than helped)

183 to go!

Mexican Wedding Cookies

2008-07-25T18:05:00.001-07:00

PERFECT!

Melt in your mouth/ Nutty flavor.

The kids loved them (They had fun rolling them in sugar). They were also perfect for the them to give their dad who just returned from a surf trip to Mexico.

I used O butter and Nielsen Vanilla. The dough is easy to handle and form into 3/4 inch balls (I used a tsp to measure).

The recipe made 86 (For once I am ahead by 14). All batches (20/25/25/16) baked in middle rack (Rotating at 5 min) for 10-11 minutes.

ALMOST good enough to get married for.

185 to go!

Baking withdrawals

2008-07-25T17:49:00.001-07:00

I knew I would not have time to bake today (Gymboree AM/Wizard of Oz PM) and began experiencing Baking Withdrawals Symptoms: Staring longingly at Oven, fighting urge to take butter out of fridge, glancing and sighing at Handbook.

I did get my sweet fix at French Pastry before the theater with oldest daughter. We must have looked like the fat kid in Willi Wonka unrestrainingly gorging our faces.

Great desserts/Great mother-daughter bonding time/Great Show.

Tomorrow, back to baking!

Gingersnaps

2008-07-23T19:33:00.000-07:00

Crispy with chewy center and strong Ginger flavor. Personally, I love Ginger for it's medicinal properties: alleviates nausea (Life saver while pregnant) motion sickness , aids in digestion and boosts immune system. BUT not so much in my desserts. Otherwise they are great.

I used Costco butter (ALL done) and O eggs. I left the dough in the fridge for 7 hours (Borders and Party City). It's actually a lot of fun rolling the dough balls in the sugar.

I think I was having so much fun that I made them too big and was short 22 cookies in the end (Made 38 versus 60). Next time will use less than 1Tbsp for size.

Side note: I have such a resistance towards rotating cookies halfway through. It reminds me of having to wake up my newborn to feed during the night when she was fast asleep. I know I should BUT she looks so peaceful and skipping one feeding won't hurt her right? RIGHT???

That's when "MOMMY GUILT" (and BAKER's GUILT) kicks in.

Babies and cookies are doing just fine.

186 to Go!

(Looking for Spelt flour to make Nut Crescents)

Lemon Sugar Snaps

2008-07-22T18:07:00.001-07:00

Buttery and Crispy with hint of lemon. Very sticky dough to work with. Refrigerated for 6 hours (went to Library for reading time with little one and then Walmart for Hanna Montana back to school supplies if you must know).

Used O Eggs and Costco Butter (mom bought it, can't let it go to waste).

Questions for Martha: How big are the lemons? Can you give me an estimated time frame for: "Beat until combined" and "Beat until JUST combined"?

Recipe made 3 batches of 16/9/9 (If you make 16 cookies at a time, they will become Conjoined twins and not a pretty sight when trying to separate them). Baking time in middle rack one at a time was between 10 and 11 minutes.

187 to Go!

Pignoli Cookies

2008-07-20T18:15:00.001-07:00

Making these cookies reminded me of a first date you think went well and then he never calls. Why? What did I do wrong? You go over every detail in your mind. Did I mix the paste and sugar too long? Or too short? Should I have sifted the confectioner's sugar even though it didn't say to? Is it the weather, the star alignments? WHAT? I Just can't figure it out. Baffled at the outcome (bottom picture is what they SHOULD look like, top is what happened). Such high hopes, wasted time and money( Almond paste $11!).

The dough was runny, bumpy and lumpy (Not smooth, soft and tacky). I had to dump all the pine nuts inside, mix and spoon Tbsp unto parchment. Baked two batches (9 each) at a time (1st and 3rd rack, might as well try it, nothing to loose at this point). Total baking time 16 minutes. Overall, chewy and sticky.

188 to Go!

PS: Did not make Graham Crackers because I could not find graham flour anywhere. I will make them when doing key lime tart on page 261 which gives me some time to find it. (If anyone can help me I'd really appreciate it)

Savory Caraway-Cheese Crisps

2008-07-20T17:55:00.000-07:00

These are great gourmet crackers to have with salad or a spread. They are flaky and buttery. Much better without the caraway seeds but that's just my personal preference (BF said they looked like ants). I used Challenge butter and O eggs. Be careful not too lather on too much egg wash or the dough will get soggy and sticky (I had to put it back in the fridge). Next time I would try cutting the pieces first, transferring to parchment cookie sheet and then brushing with egg wash. I baked them 2 batches at a time and rotated at 8 minutes (Total baking time 18min).

Question for Martha: Do I transfer them to a "wire rack to cool" on baking sheet or just on parchment?

Side Note: Why do they write recipes in paragraph form as if it was a novel you were going to

curl up in bed with. This is a HANDBOOK. I want numbered instructions.

1. Open the fridge

2. Take out the butter and eggs

3. Crack eggs

Is that too much to ask for?

189 to go!

Seville Olive-Oil Wafers

2008-07-20T17:54:00.000-07:00

Coming soon.

Breton Biscuits

2008-07-17T20:32:00.000-07:00

Amazing! Buttery, flaky, crispy. I used O Butter and Eggs. I am getting into a rhythm of getting up before the kids (6AM), making the cookie dough, refrigerating it and later baking them for snack time.

My only question for Martha would be regarding the "Disk" size of the dough. Since I have not participated in a decathlon lately, How big? The closest to a disk I've come to is a Frisbee.

I made the diamond pattern with a pizza wheel.

All 3 batches (12/12/6) baked for 17 minutes. I rotated them at 9 minutes ( Feel like crew pit at Nascar when rotating baking sheets in oven. Best time: 5 seconds flat!).

191 to go!