The Fantastic ~ Bake ~ Along

Hello my lovely friends πŸ’•

Last week/weekend it was time for our monthly fun and delicious Bake-Along. πŸ˜ƒ

So here’s the post that falls in the category ‘She also ran baked’ πŸ†

I have been reading a lot of the wonderful baking posts…so, yes, I do believe I’m the last one!

The lovely Tracy, quilter, baker, author of It’s a T-Sweets Day hosted another Bake-Along.

This month’s star-baker was Tami over at Tanglewood Knots 😊Tami baked her devine looking ‘Chocolate covered Peppermint Patties’, and asked everyone for their favorite Chocolate recipe.

Well…Hello….Say ‘Chocolate’ and I’m there! 😜
Since most of you have already seen/bakedΒ my favorite chocolate recipe (Chili/Chocolate Bread ) I decided to follow Tracy’s Brownie delight!

Now, honestly, I had sworn to never make Brownies from scratch again. I was convinced that the only good Brownie is the one out of a box. But Tracy was very convincing, so I gave this one more try.
What can I say? By golly she is right! 😎Never again will I bake brownies using a mix!
These devilish things are sooooooo good! I can’t even begin to describe it!

Don’t believe me? Here’s the recipe…go ahead! Try it!


β€’ β€’ 1c salted butter –not margarine

β€’ β€’ 5 Tbsp unsweetened cocoa powder

β€’ β€’ 2c sugar

β€’ β€’ 3 eggs

β€’ β€’ 2 tsp vanilla

β€’ β€’ 1 1/2c flour

β€’ β€’ *optional 1c chopped nuts

Combine butter, sugar, cocoa, and eggs. Β Mix until smooth. Add flour, vanilla, and nuts. Β The batter will be thick and light brown. Β  Spoon into a greased 8Γ—8 pan . They will be thick. Cook on the middle rack of Β a 350* oven for 40-45 min. Β Start checking at 35 min. Β They are done when a knife comes out clean but just barely clean. Β Do not over cook.
I baked them for 42 minutes (convection oven).

They’re ready for the oven….

After 20 minutes the house filled with a wonderful chocolate-y fragrance. I could hardly wait to pull them out of the oven. After checking a few times, the knife finally came out (almost) clean.

Hubby and I nibbled on them all evening…until we agreed that we have to move them out of sight. Good thing we did or there wouldn’t have been enough left for a nice picture! 😁

If you’re looking for more chocolate goodness, please check out what all the other bakers posted for ya

Lucia @ Crochet, Knit, and more

AJ @ A Petite Slice of Life

Marcia @ Una Regiaen Bicicleta

Rebecca @ Twinklehook

Abbey @ Three Cats and a Girl

Susan @ Granny Smith’s Quilting

Kathy @ Sewing etc.

Brenna @ Crochet539

Emma @ Emma’s Crafts Design

Kate @ Life, Tea, and everything

I hope I can add your name to this list next month! Happy baking!

Thanks for stopping by! I hope you will do so often!

Until thenΒ  img_2242-2


Fantastic ~ Bake ~ Along – Apples!

Hello my lovely friendsΒ Β πŸ’• It’s that time again…Time for the ‘Fantastic Bake Along’ hosted by our lovely friend Tracy over at It’s a T-Sweets Day Every month Tracy inspires a long list of friends to do some baking. Usually we all bake one thing….but this month she just gave us a theme: ApplesΒ Β Β πŸ˜ƒΒ  ~ inspired by Connie’s @ Connie’s Creations Applesauce Cake. I decided to follow Connie’s recipe for the Applesauce cake…and I strongly advise you to do the same. That cake is absolutely fabulous! We had some for dessert last night, and right after hubby was already planning the size of the slice for breakfast! πŸ˜‚

Doesn’t it look amazing?

image Oh…btw…I didn’t put icing on…I was a little too generous with the flour when I prepared the pan. 😝

Throughout the weekend I saw a lot of mouthwatering Apple Recipes…Tracy’s Award winning Apple Pie, Apple Waffles, Apple Scones, Apple/Prosciutto/Parmesan Wraps…just to name a few.

Take a look…

Brenna’s Apple/Proscuitto/Parmesan Wraps Kathy’s Apple Waffles Kate’s Apple Scones AJ’s Gluten- and Dairy Free Applesauce Cake Abbey’s Apple Coffee Cake *There are more wonderful bakers – but thanks to the Shenanigans of either WordPress or my Laptop – or maybe it’s a combined effort –Β  the links show up as weird letter combos and hieroglyphs. Pfft…
y and Brenna have the full list posted if you wanna check out and enjoy the whole Apple deliciousness of this month.

Everything looks so delicious that I will definitely bake my way down the list. Meanwhile,Β this cake will definitely be a staple in this house, and once you make it (just follow the ‘Applesauce Cake’ link up there  ⬆️ ) you will feel the same. I promise!

Now I’m off to the kitchen…got some more baking to do. See – it’s Lorelai’s Birthday – and every year I spoilΒ  her with her favorite peanutbuttery Doggy-licious cookies😍

Happy Birthday, Lorelai!

She keeps looking at me – I think she knows what’s coming! 😁

Thank you for stopping by today! πŸ’•

I wish all of my US friends a happy, joyful, peaceful Thanksgiving Celebration! 😍

Sending SmilesΒ πŸ™‚ HugsΒ Β πŸ€— and LoveΒ πŸ’œ your way! 😘


Fantastic Bake-Along – Chili/Chocolate Bread πŸ˜

Hello my lovely friends πŸ’•

It’s that time of the month again 😁 Time for our ‘Fantastic Bake-Along’

The lovely Tracy, host of the baking weekends and the fabulous quilter/writer of the awesome It’s a T-Sweets Day blog, picked one of my bread recipes to be the 🌟Star🌟 of this month’s event. 😊
If you missed my post on Tuesday…you can find it and the recipe here πŸ˜Š

Tracy already posted her baking result…and even her recipe for hand-mixing/oven baking πŸ˜Thank you for that, Tracy! πŸ€—

I just saw that Emma from Emma Crafts Design is already done baking 😊 and it looks like she loves it! 😍

Hold on….Lucia is done too πŸ˜ƒ You have to see what her little helper did when Mom wasn’t watching πŸ˜…

If you like to join the fun next month….just visit Tracy’s blog, and let her know. Go ahead – you know you want to. 😁

Let me know if you baked/liked this bread  πŸ™‚ 

I’ll be back later with the ‘Weekend Chuckle’ πŸ™ƒ

Until then πŸ’•

Attention Chocolate Lovers πŸ’• Chili/Chocolate Bread AheadΒ 

Hello my lovely friends πŸ’• Are you ready for some baking? 😊 Then I have a treat for you! 

No tricks, just some deliciousness πŸ‘»

I love to experiment in the kitchen. So when I was ready for a new breakfast bread – the Raisin Bread got a bit boring – and came across a Chocolate/Chili bar at a store…it all came together.😍I picked up some chocolate chips (Ghirardelli Bittersweet) – that’s all I needed, everything else is always in the house. 😁

That was a few weeks ago. I mentioned it in a post here, and the lovely Tracy – awesome quilter, fabulous blogger, and all around a wonderful person – asked if I would like this bread to be the πŸ’«StarπŸ’« of this month’s ‘Fantastic Bake-Along’. 😊 Needless to say, I was thrilled to say ‘Yes!’ 

If you don’t just wanna bake this bread, but also share it with the rest of the ‘Fantastic Bakers’, please let Tracy know, and she’ll include you in the list. πŸ˜ƒ She will even send you a reminder every month – like I said…a wonderful person! 😍 All you have to do is head over to her blog It’s a T-Sweets Day and let her know. πŸ˜€ I hope you decide to join us, and share your beautiful baking results with us. πŸ€—

Alrighty…now to the recipe for the 

Chocolate/Chili Bread 

I made it in my bread machine. If you do the same, place all the ingredients, in this order, in the bread pan fitted with the kneading paddle 

For a small loaf (1 lb.)

Milk, room temperature  –   3/4 cup

Unsalted Butter, room temperature, 1/2″ pieces  –    1/4 cup 

1 egg

Salt.  –  1/2 tsp.

Granulated Sugar  –  2 Tbsp.

Bread Flour   –  2-1/4 cups

Chili Powder   –  1-1/2 tsp. 

Yeast, active dry, instant, or bread machine   – 1-1/2 tsp.

Select the ‘Basic/White’ program, 1 lb., and your desired crust color, and start the machine. When the mix-in tone sounds, add 1 cup chocolate chips. 

Note: The Ghirardelli chips have a very intense chocolate taste. The Chili therefore is just an aftertaste…a mild ‘burn’. To intensify the Chili flavor you might wanna use Milk Chocolate Chips. 😊

Cool completely on a wire rack before slicing. 

I wish I could give you Hand Mixing Instructions here, but I have no experience in yeast-bread baking outside my bread machine 😌 I looked through all my cookbooks…none of the recipes has the needed ingredients listed. 

So…fellow bakers…if you have a trusted recipe that can be used here, please let me know. I will gladly include it. ☺️

Happy baking! I’m looking forward to seeing your bread, and can’t wait to hear what you think of this concoction  creation 😁

Now head over to Tracy’s blog, and tell her you wanna join us! 😘

Sending Love ❀️, Smiles πŸ™‚, and Hugs πŸ€— 

Your Weekend ~ Chuckle πŸ˜

Hello my lovely friends πŸ’• Thanks for stopping in…I hope you’ll leave with a chuckle or two 😁


Quick question….


True story 😜


Very awkward πŸ˜‚


Hubby got up before me today…so when I woke up I had to send him this….he obliged πŸ€—


And then there’s this….well, not funny until you have some 😜

Have a wonderful, awesome, fantastic, sunny weekend! πŸ€—πŸ˜˜

The Fantastic Bake ~AlongΒ 

Hello my lovely friends πŸ’• Today you’re in for a real treat! A delicious bread is on the menu for this weekend’s ‘Fantastic Bake~Along’ 😍

 Don’t you just love baking your own bread? The fantastic smells coming out of the kitchen spell love and comfort πŸ’œ I love how everyone gathers around aiming for that first slice. πŸ€—

Doesn’t that look delicious? I bet you can’t wait to get started! πŸ˜‹

Here is the recipe:
Whole Grain Bread – makes 1 loaf

Recipe by Kathy Reeves @ Sewing Etc.

Bread Machine Instructions– Use the dough setting. Add the ingredients in this order

8 oz. tepid water

1 teaspoon salt
2 Tablespoons butter  ~ I used Sunflower Butter 

2 Tablespoons honey

2 Tablespoons wheat bran  ~ I used steelcut oats 

2 Tablespoons wheat germ

2 teaspoons flax seed  

ΒΌ cup whole wheat flour

2 ΒΌ cup white flour

1 package or 2 Β½ teaspoons yeast

Optional: Raisins or chopped nuts (This is not part of the original recipe…it’s just what I do 😁)

Punch down the dough, roll into a rectangle, and roll up from the short end like a jelly roll, pinching the ends and edge to seal. Place, seams side down in a greased loaf pan. Cover; let rise in warm, draft free place until doubled in size, about 45-60 minutes.
Bake at 400 degrees F for 30 minutes or until done. Remove from pans; cool on wire rack.

Hand Mixing Instructions-
In a large bowl mix very warm water (105 degrees), butter, honey and salt until dissolved. Add yeast, set aside for 5 minutes to proof.

Stir in wheat bran, wheat germ, flax seed and whole wheat flour.
Stir in enough white flour to make a soft dough, then turn out and knead on a lightly floured surface until smooth and elastic. You will probably use all of the white flour as you knead for 8-10 minutes. Place in a lightly greased bowl, cover and let rise about one hour.

Punch down the dough, roll into a rectangle, and roll up from the short end like a jelly roll, pinching the ends and edge to seal. Place, seams side down in a greased loaf pan. Cover; let rise in warm, draft free place until doubled in size, about 45-60 minutes.
Bake at 400 degrees F for 30 minutes or until done. Remove from pans; cool on wire rack.
**How do you know when the bread is done? Knock on the loaf, and if it sounds hollow, it is done or nearly there! 

This time I added the raisins, and the yeast worked some of them to the top…and, I guess, the moisture turned them back into grapes πŸ˜‚

I had to pick them off – they tasted a bit burned 😝

But the rest of the wonderful loaf was in fantastic shape πŸ˜†

If there’s any left we’ll have it with a layer of honey for breakfast tomorrow. 😍

If you wanna join us next month, visit Tracy’s Blog to sign up. We’re looking forward to having you! 😍
Here’s her invite…

Alright…..clean-up time 😣 Then I’ll get your ‘Weekend Chuckles’ posted πŸ˜† I hope you can make time and stop by again later. πŸ˜€

Until then πŸ’•

Fantastic Bake ~ Along – Quiche LorraineΒ 

Hello my lovely friends πŸ’• Thanks for joining me today for a fantastic Bake~Along! 

Tracy from It’s a T-Sweets Day hosts this fun event full of deliciousness once a month. If you love cooking and baking you should hop over to her blog and let her know that you would like to join us next month. πŸ˜€

Here’s her invite 

This month we baked a Quiche Lorraine  – with pastry from scratch! The recipe came from Emma @ Emma Crafts Design πŸ€— 

Here it is…

Preheat your oven to 180Β°C (360Β°F).
You will need for the pastry – for the bakers among you without a kitchen scale I added the cup measurements in parentheses.  

75 g (5-1/2 Tbsp.) butter or margarine

150 g (1-1/3 cup) plain flour

50 ml water (1/3 cup)

salt for seasoning

Mix all your ingredients together until well combined. Roll your pastry out and place in a pie baking dish- I don’t have one….yet! ….so I used a springform. I rolled my pastry on a sheet of baking paper and used it to line the tin, it makes it easier to clean! πŸ˜‰ Roll it on the paper to approximate size, set it into the form/dish, use your fingers to spread it to the edge. Lift out, trim the paper down, set it back in the dish, and pick the bottom of the pastry with a fork to prevent it from raising once in the oven.

You will need for the filling:

150-200 g of bacon bits  (6 – 8 oz.)

 β€’ 4 eggs

 β€’ 100 g (1/3 + 1/4 cup) of thickened cream

 β€’ 50 ml milk (1/3 cup )

 β€’ block cheese (you can use gruyere or Swiss cheese too)

 β€’ salt and pepper for seasoning

Cook your bacon bits in a pan for 3-5 minutes, then lay them evenly on your pastry. In a bowl, whisk the eggs, cream and milk together, adding salt and pepper to taste. Pour the mixture over the bacon bits, straight on top of your pastry. Grate about 50 g of your block cheese on top of your quiche.

Bake for 30-35 minutes or until the cheese is golden brown.

And here it is… 😊

Of course there was a heart-stopping moment 😜 I poured the filling mix into the dish, on top of the bacon, turn around to walk it to the oven….and what do I see? 😳 Yep – the sour cream, perched on top of the scale, smirking at me…

Oh boy….what to do? I went and poured the filling back into the mixing bowl….it did get a bit messy 😬 added the sour cream, whipped and poured everything again. I’m happy to report that everything after that went according to plan. 😎

My Quiche was a bit on the thin side. I’m not sure if it was the ‘pouring back and forth’ or if I didn’t whip the egg mixture long enough. Or maybe my pan was to big (11″). Either way – all this shall be corrected next time. πŸ˜ƒ

It was still delicious 😍 Hubby and I took it on the patio – pretending we’re sitting in the courtyard of a nice restaurant in Nancy, enjoying the French Countryside. πŸ’œ

I hope you enjoyed this delicious recipe! πŸ€— Will you join us next month? 

This made me hungry again πŸ˜„ I’m gonna go now and have the leftover piece….maybe with pineapple?! 

I’ll be back tomorrow with a new ‘New ~ Stitch ~ Sunday’ πŸ€“ Hope to see you there! 

Until then πŸ’•

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