On Conversion and Whoopie Pies

On Conversion and Whoopie Pies

Over the course of several years, I have experienced a conversion in both some of my political ideals and my religious views.  And I also have resumed my pursuit of a bakery/cafe. 

Still a left-leaning, no.  A God leaning liberal.  I have become somewhat passionate about pro-life issues, where a few years ago, I avoided them like the Ebola virus.  My passion includes all aspects of life...physician assisted suicide, abortion, and death penalty.  I have come, after years of prayer and study, that all life is sacred.  That all life is subject to Natural Law and deserves to exist from conception to natural death.  

My ideas of what being open-minded has also changed quite a bit.  The idea that everything is ok, as long as it effects no one else has taken an interesting new twist for me.  There is one truth, everyone doesn't have a different truth that is so subjective as to be non-existent.  Again, I blame this on my active prayer life and maturing in God.  

I have in this time, gained a new respect for my God given talent in the culinary realm.  I am a gifted cook/baker.  I have finally come to own that fact.  Using this blog as a showcase for that talent is something I look forward to.  

So, in a nutshell; I'm back and ready to shake or stir things up a bit.  Welcome and hold on to your hat!

Jell-o Pastel Cookies

I made these earlier this week. Very easy. I made cranberry cookies with cherry jell-o sprinkled on top. The recipe made quite a few and they were very tasty

Jell-o Pastel Cookies

3 1/2 cups flour
1 tsp. baking powder
1 1/2 cup butter or margarine, softened
1 cup sugar
2 pkg. any flavor gelatin, divided
1 egg
1 tsp. vanilla

Preheat oven to 400 degrees F. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 pkg. of the dry gelatin, beating until light and fluffy.

Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. Shape dough into 1 inch balls. Place cookies 2 inches apart on ungreased baking sheets. Flatten with bottom of clean glass.

Sprinkle lightly with remaining pkg. of dry gelatin. Bake 8-10 minutes or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in covered container at room temperature. Makes about 5 dozen cookies.

Today's Offerings

Today I made a chocolate mint cookie. I used a basic chocolate chip cookie recipe to which I added 2/3 cup of Ghiradelli cocoa, min extract and Ande's Candies Baking pieces. Easy peasy

This week has been hectic and full of drama. More on that later