Thursday, March 6, 2014
In looking ahead to a long weekend away snowmobiling up in the mountains of north-central Pennsylvania, I may have had a minor blurp of misjudgment.
Thinking of flying through those frosty woods, led me to thinking about how that saps a lot of one's energy, led me to thinking about how hungry it makes one, led me to this ridiculous frenzy of cooking and baking over the last couple of days.
There will be only six of us along for the ride, but somehow I've made enough goodies for the entire county in which we will be snowmobiling.
Yes, I may have gone over the edge, and I'm sure there are those naysaying folks that would consider the amount of baked goods and pastries I've made for a long weekend to be excessive. Somehow, though, I find it hard to reconcile the concept of 'baked good and pastries' with the notion of 'excessive.' It just doesn't happen in my book.
I started out sensibly by making a simple batch of Sloppy Joes,
and from there it just went haywire.
First there are the Seasoned Goldfish for anytime snacking. If I were to get lost in the woods, I could survive on these for a long time.
And then, if you're gonna have salty stuff, you gotta have the sweets to balance it all out. Salty, sweet, salty, sweet. It's a vicious cycle.
There's these delectable Red Hots Cookies,
and a batch of St. Patrick's Day green Rice Krispie shamrocks.
If there's fruit involved it's healthy, right? Well then, here are the lemon bars, straight out of the oven,
and the absolutely-to-die-for blueberry muffins. (This is actually the second batch of these. The first batch was so good, we ate them all.)
And finally, there's an old standby - a classic iced cinnamon streusel coffee cake. In case we run out of the other stuff.
I just hope we don't starve.