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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Please post Bake Goodies GTG recipes here...
I just devoured the the white-chocolate-pretzel-crunchy stuff...and even had to pour the crumbs from the bag into my mouth. 
With the exception of the lemon bars (which I'm still bitter about), please post your recipes here.
TIA
Re: Please post Bake Goodies GTG recipes here...
My son ate that one last night and he only gave me a teeny tiny piece, but it was soooo good. Who made that one?
I'll post my recipe in a bit.
White Chocolate Cherry Shortbread
Ingredients
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60. I skipped this step. I thought they were a little too sweet this way.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts
White Death
2 lbs. dipping white chocolate (I used Wilton's, but Grams' recipe says CandyQuick)
2 cups Capt'n Crunch cereal
2 cups Rice Krispies cereal
3 cups pretzel sticks broken up
1. Combine cereals and pretzel into a big bowl.
2. Melt white chocolate in a double boiler or in the mircrowave
3. Pour melted chocolate into cereal/pretzel mix. Mix well until well coated.
4. Drop by the spoonful onto wax paper. ( Or cupful like I did)
5. Chocolate should harden in about 20 minutes.
I don't think I got goodies from everyone.
I saw little mini bundt cakes going around, but didn't find one in my bag when I got home. I also didn't get Jaime's pumpkin chocolate chip muffins. I bet they were oh.so.yummy.
Kari's GG?s Top o? the Stove Cookies
2 c. sugar
? c. Unsweetened Hershey?s Baking Cocoa (powder)
? c. butter
? c. whole or 2% milk (recipe will not set properly w/ skim)
3 c. QUICK oats
Pinch of salt
1 tsp vanilla
Makes about 2 dozen
NOTE: Moisture in the air also may affect the cookies ability to set properly.
I don't think I got everyone's goodies either. i didn't get the little bundt cake either.
I did get that muffin though, and ate it yesterday for breakfast and it was sooooo good. Loaded with chocolate chips. Jaime please post the recipe.
DH and I were eating this trying to figure out what was in this. The pretzel was obvious, but all of the others were kind of mind boggling.
Even though I didn't get a chance to go since my g'ma ended up in the hospital, I'd be happy to post my recipe.
Pumpkin Bread (makes 2 loafs)
Mix together
1/4 cup melted butter
3/4 cup oil
1 cup brown sugar (packed)
1 cup white sugar
Stir in:
4 eggs (beaten)
1 16 oz (or 15 oz) can of pumpkin puree
Mix together in separate bowl then stir into wet ingredients
3 cups flour
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2tsp allspice
1/2 tsp cloves
1/4 tsp ginger
Add
1 cup chopped pecans
1/2 cup raisins
Pour into 2 oiled loaf pans
Bake at 350 degrees, 50-60 minutes
Mindy, sorry you couldn't make it. How is your grandmother doing?
Thanks for the recipe. Sounds yummy.
G'ma is 89 years old and has come down with a very bad case of pneumonia. I'm overly upset about it because I exposed her to my cold and then because she doesn't live all that close to me and I can't get by her home as often and I'd like I wasn't able to "see" how badly she was doing. I'd call her every day and finally she sounded so horrible I jetted down there on Saturday and it turns out she had been sleeping in a chair for who knows how long...and was too weak to really get up and get herself something to eat or drink. So, off to the hospital we went where she has been ever since and I'm not sure when she'll get to come home.
Thanks for asking, Gabby.
Mindy, your grandmother will be in my thoughts and prayers. And I hope she can be home with her family for the Holidays!!
Mini bundt cakes?
Could that have been me? I didn't give out mini bundt cakes, but I gave out mini filipino sponge cakes called mamon. If it was me, I'm sorry, ladies.
Anyway, I didn't bake it
. As Mia already knows, I got them from a filipino bakery (http://www.goldilocks-usa.com/)
No, it wasn't the mamon. I got that one. When you said you were bringing Filipino sponge cake, I was hoping for mamon or even ensemada. Mmmmmm.
Marivic, I got yours. I haven't tried it yet though, but it's waiting for me at home for tonight.
Whew!
Oh wait, now I don't recall the mini bundt cakes either. I'm going to have to check my stash at home.
It was Deezgirl who made the mini bundt cakes. They were like a zuchini bread and I know they had raisins in them...yumm
Darn, I was looking forward to trying that one out too. I don't know how I missed hers if I was sitting right there with her. LOL
Toffee Fudge
1 can (14 oz) sweetened condensed milk
2 cups vanilla or white chocolate chips
1 cup milk chocolate chips
1 tbsp butter
dash of salt
3/4 cup toffee bits
Line a 9-in. square pan with foil and grease the foil; set aside. In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted. Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits. Pour into prepared pan, cover and refrigerate for 2 hours or until firm.
oh my gosh, you guys! i'm so mad I chose to skip out on this GTG! It would have been wonderful to share all the goodies with you (plus I have a cream puff recipe that would have been fun to share.)
Thanks for posting the recipes for your goodies, I can live vicariously through you...
Caramel corn
Cooking spray
3 tbsp vegetable oil
1/3 cup popcorn kernels
5 oz unsalted almonds (optional)
1 cup packed dark brown sugar
? cup light colored corn syrup
1/3 cup butter
1 tbsp molasses
1? tsp vanilla extract
? tsp baking soda
? tsp salt
Preheat oven to 250?.
Coat a large jelly-roll pan with cooking spray.
Add oil to a large saucepan over medium-high heat. Place 3 popcorn kernels in the pan and cover. Wait for one kernel to pop, then add the rest of the popcorn to the pan and cover. Shake the pan over the heat until the popcorn stops popping. Open the lid carefully to release the steam. Pour the popcorn onto the greased jelly-roll pan. Pour almonds evenly over popcorn.
Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Pour sugar mixture over popcorn in a steady stream, stirring to coat. Spread popcorn mixture evenly in the pan. Place in the oven and bake for one hour, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps. Cool 15 minutes.
Makes 4 medium bags.
Alex, I was going to ask you about the caramel corn. yum!!!