Sunday, March 27, 2011

It’s Good to Go Home

Friday after work, Griffy and I hit the road for a weekend of visiting in Maine.

griffy1 {the co-pilot}

coffee{the caffeine.}

 griffy2 {sunday naps.}

DSC06594__sharpshot_active_Version1 {sunday scones.}

DSC06603__sharpshot_active_Version1 {lemon-cranberry scones, that is.}

DSC06606__sharpshot_active_Version1 {recipe here.}

Way too soon we will be packing up and hitting the road back to Boston. You better believe I’ll be bringing a scone [or three].

It’s good to go home.

Tuesday, March 22, 2011

I’m back!!!

The past few weeks have been crazy. First I got sick, then I got sicker until finally I was bedridden for way too long. While my appetite never went anywhere, big surprise, my motivation to cook was nowhere to be found. But a girl can only eat so much soup and so many pb&j’s before enough is enough. I don’t even need to say that it’s so great to be back and healthy. Though it is usually non-existent, my sweet-tooth was out in full-force while I was sick and I couldn’t stop thinking about cookies! So, with that said, for my first post back in too long…

White Chocolate Lime Cookies

cookies from Have Cake, Will Travel


  • 1/2 c butter (dairy or non)
  • 3/4 c sugar
  • Zest of 1 Lime
  • Juice of 1 Lime (~2 t)
  • 1 t Vanilla Extract
  • 1 1/2 c Flour
  • 1/2 t Baking Powder
  • 1/2 t Baking Soda
  • 1/2 t Sea Salt
  • 1/4 c White Chocolate Chips
  • 2-3 T Unsweetened Vanilla Almond Milk


Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

With an electric mixer, cream together butter and sugar. Add in lime juice, zest and vanilla extract.

In another bowl sift together flour, baking powder, baking soda and salt.

Fold in dry ingredients to wet. Add Almond milk as needed. Fold in chocolate chips.

Scoop up a Tablespoon or so of dough. Flatten a bit but leave room between cookies as they will spread a bit.

Bake for 12-14 minutes until golden brown.

After 2 minutes, transfer to a cooling rack.

Makes ~20 Cookies

Picnik collage

Sunday, March 6, 2011

Pretzel Rolls


I’ve been wanting to make pretzel rolls since the first time I saw them on a blog months ago.

Just. Look. At. Them.

Perfect dipped in soup. Or as the vessel for a delicious sandwich. And, of course, just by itself. I’m addicted.

pretzel2__sharpshot_active_Version1 Pretzel Rolls

Makes 6 Rolls


  • 1 .25 ounce package active dry yeast
  • 1 c. warm water
  • 1/2 c. granulated sugar
  • 2 1/2 c. flour (I used 1/2 c. AP & 2 c. whole wheat)
  • 7 c. water
  • 1/2 c. baking soda
  • coarse salt, for sprinkling

What You Do:

1. In a large mixing bowl, combine the yeast, warm water and sugar, whisk gently until the yeast is dissolved. Let stand for 5 minutes, or until the mixture is bubbly. Add flour gradually until a soft dough ball is formed that is neither sticky nor dry, add extra flour if necessary. Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3-4 minutes. Place in a lightly oiled bowl, cover with towel, and let rise in a warm place* for about 1 hour or so until doubled in size.

*I pre-heated my oven to 200 F then shut it off when I put dough inside.

2. Preheat the oven to 400 F. Lightly oil a large baking sheet and set aside.

3. Bring water and baking soda to a rolling boil in a medium-large saucepan over medium-high heat. Punch the dough down and turn out onto a clean work surface. Separate the dough into 6 pieces and knead each until elastic. Shape into rolls about 3-4 inches long.

4. Drop 1 roll at a time into the boiling water. Boil for about 1 minute, remove using a slotted spoon, and transfer to the prepared baking sheet. Repeat this until all of your rolls have been boiled. Sprinkle with coarse salt and bake until golden brown, about 12-14 minutes. Allow rolls to cool slightly before serving, and allow to cool uncovered on a wire cooling rack. Serve warm or at room temperature.


I wanted to thank all of those who voted for me to advance in Marx Food's Ridiculously Delicious Challenge! Though the official announcement will be made tomorrow, 3/7, I have been voted through to the next round. I already have started on my recipe for round 3… can’t wait to share it with you all!

Thanks Again!