G and I were watching the Food Channel when one of my favorites, Molly Yeh, and her husband the Egg Boy came on. I have been following Molly’s written blog for years. She lives near my family in North Dakota, who also happen to grow sugar beets. Needless to say, I have a natural affinity for her.

Today she was doing something too, too easy. She was making 3 ingredient cookies. I know, how good could they be? Well, G and I are here to confirm easy squeezy is the way to go.

You have a couple of different options: a regular peanut butter cookie, a peanut butter cookie topped with jam, or a sandwich cookie.

Started with 1 cup of peanut butter. ( I used creamy Jif because that’s G’s favorite.) Add 1 cup brown sugar and 1 egg.

1. Preheat the oven to 350 degrees F.
2. Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.  
3. Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes. 

*****From the Recipe Box:

It’s a fairly dense cookie; I don’t think 10 minutes was enough. I’m going for 12 next time.

and remember what Orson Welles said: I don’t say that we ought to all misbehave, but we ought to look as if we could.  Big kiss, Lynn

Grandma Olson used to put out a lot of desserts. I found this one in her recipe box. How do I say this? I was totally disappointed. I haven’t decided if I screwed up or not? Maybe I overbaked it. Well, I know that’s true. I kind of forgot it in the oven. The other problem is I used canned peaches. A good fresh peach dripping with juice is a joy, but I never see those any more.

Basically you start with a 9 by 13 inch pan. Literally dump a 28 ounce can of fruit, juice and all into the pan. As I said, I used peaches but you can use any fruit or pie filling. On top, sprinkle a dry cake mix. I always use Pillsbury or Betty Crocker. No matter what it calls for I use white or yellow.

I know admitting to a cake mix habit is not good, but I like cake mix. And, after years of trying different brands, those 2 are my favorite. Don’t tell anyone, but I like brownie mix as well. Shoot me!

Sorry, I digressed again. Next cut up a cube and a half of butter and distribute over cake. Bake at 350 degrees for approximately 45 to 50 minutes.

I think it should be a little goopier than it was. G said it was fab with ice cream on top. I’m not a huge fan of ice cream on cake. It gets too soggy.

*****From the Recipe Box:

I’m going to try this again, but I’m reserving judgement.

and remember: I love lists. Start thinking of your own, i.e., what are your top 10 favorite movies, top 10 songs, etc. You get the picture. Big kiss, Lynn

We’re going to friends house for dinner. G wants to bring one of his favorite cakes….nectarine. This is G’s favorite fruit. I have a feeling if you asked everyone in the country their favorite fruit, no one but G would say nectarines. That’s one of the sweet things about him.

This cake is super simple. I love exploring the Internet, looking for good ideas. This is one from several years ago. On-line, it’s called Plum Torte. See, I can never leave well enough alone.

1/2 cup softened butter

¾ cup granulated sugar plus 1 to 2 tablespoons to be sprinkled on before baking

Cream butter and sugar in a large bowl of an electric mixer until fluffy and light in color.

2 eggs

Add eggs, 1 at a time, scraping down after each addition.

1 cup flour

1 teaspoon baking powder

½ teaspoon kosher salt

Combine flour, baking powder and salt in small bowl.

Add dry ingredients to wet ingredients, mix until just combined.

Spread in a lightly greased 9 inch springform pan.

Nectarines. 2 to 3 in all depending on nectarine size, sliced

2 teaspoons lemon juice

1 teaspoon cinnamon

Arrange cut nectarines on top of batter, skin side up, covering batter.

Sprinkle with lemon juice, then the cinnamon and then the remaining sugar.

Bake at 350 degrees, until cake is golden, approximately 45 to 50 minutes.  Cool before serving.

*****From the Recipe Box:

This is a simple cake and you will love it. It’s easy to assemble and really good to eat.

and remember: There will never be a day I don’t think of you. Big Kiss, Lynn

We made compost cookies a few months ago and I really liked them, but now it’s time to try something different.   It’s time for compost fudge.  Why not?  In my compost cookies I tried to put in a bit of everything.

Bacon and potato chips might be the most interesting flavors.  And yet, why wouldn’t you?  The cookies were certainly interesting.

1 (12-ounce) bag semisweet chocolate chips

1½ cups butterscotch chips

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

½ cup cooked and chopped bacon

1 cup shelled pecans

½ cup crushed pretzels

½ cup crushed potato chips

2 tablespoons coffee grounds

Butter, for greasing the pan

Heat an enamel Dutch oven over medium low heat.   Add the condensed milk, the semisweet and the butterscotch chips and the vanilla.  Stir until the chocolate melts, then add the pecans, bacon, coffee grounds pretzels and potato chips to the fudge, reserving some for topping. Stir to combine. Line an 8 or 9 inch square pan with parchment paper and butter the sides or, to make the fudge in the form of a wreath, butter a round cake pan.  Use a rubber spatula to spoon the fudge into the pan and leave it bumpy on top. Sprinkle the reserved potato chips, pecans, bacon and pretzels all over the top allowing them to adhere to the fudge. Cool the fudge in fridge for 30 minutes. Slice 1/4 inch thick in 3 inch wide pieces.

*  From the Recipe Box:

Give this a try; it’s totally different and totally worth the time.

and remember what Nelson Mandela said:   I never lose.  I either win or learn.  Big kiss, Lynn

I’m trying to get ready for Christmas.  I’ve certainly got the time for it.  I know what you’re thinking:  Girl, it’s only October, but who knows when and what the next catastrophe could be, so I’m going to start practicing now.

I’d never tasted chocolate dipped potato chips before.  Am I a fan?  Probably not.  You definitely need the right potato chip.  I tried Tim’s and Ruffles today.  The Ruffles were a clear winner in my book.  I needed the salty to balance the sweet of the chocolate.  Tim’s had a way too subtle taste.  The chips also needed to be ever so sturdy.

The other problem for me, I don’t really like chocolate.  These were good according to G.  I actually broke off the bark I had in the freezer.  If you see little lumps, those are Reeses Pieces that didn’t quite melt.  Why not reuse?

So, I melted approximately 12 ounces of chocolate to start in a deepish Pyrex glass bowl.  I wanted room to dip the chips into the melted chocolate.  I picked through the potato chips until I found a collection of good shapes.  I wish I’d saved the plate after I was done so you could see the clear winners.  G ate all the Ruffles and the Tim’s were left sad and alone.  Le sigh.  Will I make these again?  G says yes, but I found the flavor totally lacking.  I vote no.

We are pie people.  None of that frou-frou cake stuff for us.  Mom was raised on a farm and pie was the dessert of choice.  Yesterday was her birthday, so G and I made pie in her honor.  More than a few years ago, mom, the S-I-L and I were discussing our favorite pie after a pie heavy Thanksgiving dinner.   The 3 of us all admitted a deep love for Raisin Cream Pie.  It’s not everyone’s choice.  It’s kind of fallen out of favor over the last few years, decades.

The last time I made this pie, I used my favorite raisin mix from Trader Joe’s.   It’s a 5 raising mix that is totally the bomb diggity, but those suckers grew incredibly large when soaked in the hot liquid.  Don’t do that.  Use the regular old raisins.  Save the fancy raisins for eating out of hand.

Be that as it may, we’re going this this pie for mom’s birthday.

Stew 1 1/2 cups raisins until fluffy.

Drain and add 1 1/2 cups sugar and 3 tablespoons flour.    Stir until mixed.  Add 1 1/2 cups sour cream.  Cook for 5 minutes. 

Add 3 egg yolks and cook until thick.  Pour into a baked pie shell.  

Cover with meringue.

*…….From the Recipe Box:

I think the golden raisins were a little too subtle.  

and remember:  Walk away from anything or anyone who takes away from your joy.  Life is too short to put up with fools.   Big kiss, Lynn

**** I’m having blog issues. If this comes across totally wonky, I apologize and hope to improve things soon.

The same day I found the Earthquake Cake, I found this little beauty.  You know how I like anything resembling bark.  How can you go wrong with only 4 ingredients?  As usual, I did not have the original cast of characters.  I still don’t know what caramel bits are, but we did find Brach’s caramels.  As usual, it took longer to unwrap the candies than anything else I did.

We put a piece of parchment paper down on a 10 x 15 inch rimmed cookie sheet.  Next I measured out 8 ounces of the pretzel twists and layered them out evenly.  I melted the chocolate chips and poured it over the pretzels.  As you can probably tell, I had no instructions, only the ingredients.  I simply saw a picture of the bark and thought how tough can that be.  My famous last words.

Next I put the caramels in the microwave with a tablespoon or so of cream to facilitate melting.  I had a major time getting them smooth.  They never did pour evenly.  I would change my method next time.  After I finally got it spread, I sprinkled my salt.  It needed a half an hour or so in the refrigerator.

• 1 11 ounce bag Kraft caramel bits
• 1 teaspoon Sea salt
• 1 12 ounce package Semi-sweet chocolate chips
• 8 oz Pretzel, mini twists
  

* From the Recipe Box: