Tag Archives: baking

Bake it up!

I’m an infrequent poster. Sorry. I like blogging, but I really like snuggling, hanging out with friends and family, baking, running, going to the gym, playing with my cats and sleeping.

Lately I’ve been baking. A lot. For work, for friends, for birthdays and for parties. Check out some of the favorites:

Mocha Fudge Brownies based on Fully Loaded Brownies from Heather’s Dish

I stop the ingredients after espresso powder (I use instant coffee) and top with buttercream with instant coffee granules mixed in. These have been a hit at various work and family functions.

Breeseos from Heather’s Dish

I’ve made these twice and have used snickers, mini PB cups, full sized PB cups and peppermint patties. Brent and I liked them best with fulled sized PB cups and the peppermint patties. They were a hit at a costume party and I’m crossing my fingers they go over well for my sister’s birthday.

Compost/Snack Time Cookies

My most recent batch included sandwich cookies, PB cups, snickers, tortilla chips and butter crackers.

Sweet Potato Swirl Loaf


I just took this out of the oven, so I have no verdict. I sure hope it tastes great! I liked the twist on sweet potato, no cinnamon but cocoa instead.


Feel free to try one or all of these yummy reasons why reaching my goal weight isn’t in my near future!




Rhubarb Custard Yumminess!

Finally a recipe!

For a blog titled “cooklaughmove” I sure don’t post about cooking (or baking) very much. So here is a recipe to change that!

Rhubarb is either loved or hated but rarely just tolerated. We grew up eating rhubarb pies, so I love it. My mom has a big patch in her yard that produces lots of delicious rhubarb. What I can’t bake up, I freeze for use later in the year. I have fond memories of a last rhubarb pie being baked in a very hot house around the 4th of July and being enjoyed piping hot with a scoop of vanilla ice cream.

Last night I had time on my hands and rhubarb in my fridge, so I pulled out my mom’s tried and true recipe and got to work making a crisp of sorts (I wasn’t ambitious enough to tackle pie crust).

Enjoyed at work with our morning coffee!

Rhubarb Custard Pie/Crisp
3 eggs slightly beaten (farm fresh and free from a co-worker work best ;))
1 cup of sugar
¼ cup flour (I used whole wheat)
4 cups diced and washed rhubarb
Sprinkles of cinnamon and nutmeg

½ cup oatmeal
½ cup flour (I used whole wheat)
½ cup brown sugar
1/3 cup butter
Sprinkles of cinnamon and nutmeg
Dash of salt
* Pie crust (either store bought or homemade, optional)

Mix eggs, sugar, flour and spices together until well blended. Stir in rhubarb and pour into either a single pie crust or into a greased 9×9 baking dish.

Work the oatmeal, flour, brown sugar, butter, spices and salt together until crumbly and sprinkle on top of rhubarb mixture. Bake at 325* for approximately 45 minutes until set. Serve warm with ice cream. Keep leftovers refrigerated.

Custard + Crumb topping = YUM!