.jpg) It’s Monday. I clean all day long on Monday. It’s just a habit . . . a routine. If something messes up my Monday, I panic!! I rarely bake on Monday . . . I clean. If I make a post on Monday, it’s because I saved a post for a Monday. Today is our Lucky… .jpg) Or whatever you want to call them! About every other night . . . My sweet husband takes a long skewer and toasts Marshmallows on top of the stove. He does a miraculous job! They are beautiful, golden, toasted to perfection works of art. Today . . . I decided I was going to try making Homemade… Oh my GOSH! I want to stuff every single one of those in my mouth They look so delicious! Love your site. You have incredible recipes!February 23, 2012 – 4:06 pm Hello Jonna! Thanks for leaving a comment on RecipeLion’s blog the other day. I Love your blog and just fell in love with this marshmallow recipe too, wow. I was wondering, have you ever blog hopped before? We’d love it if you contributed this fantastic marshmallow one to our blog hop on favorite spring-time recipes. Also it’s a great way to get links back to your site. Hope to see you there! The blog hop will go live here just after midnight: http://www.recipelionblog.com/fabulous-food-friday-march-blog-hop Thanks, I would really drive down just to try a carmel tosted coconut marshamllow. That looks like Heaven. I will have to try these for sure when I can. Did Dad like them?March 14, 2011 – 8:33 pm I’ve made my own marshmallows plenty of times before, but it’s usually for something specific. I’ve never dipped them in such a variety of things, though, and those peanut butter smores ones have me drooling!March 12, 2011 – 2:59 pm Wow, these are both a mouthfull in title and look! What a wonderful and decadent little treat. Great job on these, Jonna! I have got to try homemade marshmallows one of these days…March 11, 2011 – 12:06 pm Oh my word those marshmallows look sooo good and they’re just gorgeous! I love how you took simple homemade marshmallows to another level. Wow these are truly amazing. Mom…those look so yummy! Where are mine? Your not a very sharing person lately. I’m disappointed! I’m just kidding. I’m sure Jessica came first! I still love you! They look awesome. You did a beautiful job. Talk to you later!March 10, 2011 – 7:38 pm Ohmygoodness – these look divine Those are the prettiest, yummiest looking marshmallows I ever saw.March 10, 2011 – 3:54 pm .jpg) If I only had one day left on earth . . . I’d want this Bacon Chicken Alfredo Pasta. I’m serious now! Right now at the fabulous Denny’s, it’s BACONALIA! What’s that you ask? It’s a celebration of all things bacon with brand spankin’ new delicious bacon items like the new Bacon Maple Sundae, BBBLT… Made this for dinner tonight. It was SO good! Already looking forward to the leftovers!!! Yum-o!September 14, 2012 – 7:01 pm Hi Jessica, This will easily serve 4 to 5 people. The sauce is plentiful, so you can add extra pasta if needed. Hi This looks wonderful…Am going to make it !!March 13, 2012 – 7:45 am Just made this for me and my man for dinner. We made it together which made it all the more delicious, but it was SOOO good, I will definitely be making this again. I made it with broccoli and a little extra cheese. YUMMMM.January 16, 2012 – 3:55 pm Thanks so much Stacy!January 8, 2012 – 8:08 pm Found your blog through pinterest. I stayed up way to late one night looking at and bookmarking a lot of your recipes. Last night, I finally got around to trying one. What a fantastic recipe! We loved the sauce, and I even had some leftover. I froze it, and hope it will turn out ok to make an delicious easy meal some night this week. Thanks for the great recipes and fabulous pictures! StacyJanuary 8, 2012 – 7:28 pm I made this last week and it was so amazingly delicious. My friend made it tonight and she loved it too! Thank you so much for sharing! It was unbelievable!June 26, 2011 – 9:27 pm I made this and some of your orange rolls for a friend that just had a baby. I doubled everything and had some for my little family too. Everything was sublime. It even wasn’t half bad with whole wheat pasta. It made me not feel too bad about eating so much of this.May 19, 2011 – 2:27 pm Oh man! This looks incredible! I made this last weekend and it was wonderful!!!!March 16, 2011 – 7:28 pm Dear sweet Jonna — YOU ARE AMAZING! And btw — you are the SKiNNieST and CuTeST Fat A_ _ I have EVER seen! I made this for dinner Wednesday night and I have to say I have NEVER seen my husband enjoy a meal more! It was soooo good and we enjoyed it again as leftovers the next night! I LOVE your recipes and want to thank you for helping me become a better cook! You are AMAZING!March 11, 2011 – 10:30 pm I am a big pasta lover and this recipe has my name written all over it….hehe. First, that looks amazingly delicious. Like could I somehow justify making it at 8pm, hours after we’ve all eaten dinner? Probably not, but I’m considering it. Second, how the heck have I ever seen your amazing blog before???? I absolutely LOVE it. Amazing recipes and I love your theory of making them simple. So many things I bake people ooh and aah at and act like I performed brain surgery, when really they are so very easy to do – and I’m always trying to get my friends and family to just give it a try. Granted, they have me baking for them, so they probably have this all figured out. Anyways, LOVE your blog! So happy to have found it. I think I would die of happiness eating that pasta. It honestly looks to good to be true.March 9, 2011 – 7:51 pm (CLAP CLAP CLAP) I seriously aplaud you for making that comment! I really can’t believe what people find time to email you. I really think you need to make them public. Everyone would think they were are DUMB as the rest of us! O yum Mom! I remember when you brought that to Blake and I last time. It was so amazing! I love it. I wouldn’t mind some more….neither would the baby I’m sure. We had Sweet & Sour Chicken lastnight and it was good but I think after trying BACON CHICKEN ALFREDO PASTA I like that better. I tried the chicken in the crockpot this time and it was much easier! I think I will do it like that for now on. Keep up the good work. Love you!March 9, 2011 – 10:42 am Jonna, this looks mouthwatering, wow! Thanks for the little history lesson on Fat Tuesday, and for sharing this amazing and delicious dish. Looks amazing. I thinkI’ve tried this recipe of yours before and your right…moderation!March 8, 2011 – 9:39 pm Wait a minute.. no one really emailed you and called you a nasty name did they? That’s impossible… you are one of my idols woman – I can’t have that! This meal looks AMAZING!!! I will have to try it .jpg) If you were to look in my fridge right now, you would see containers of egg whites, egg yolks and Swiss Meringue Buttercream. Macaron Mania has certainly hit this house. If you want to make Macarons . . . you will most likely need to make Italian or Swiss Meringue Buttercream. They were made for… Hi Donna, I’ve actually never made swiss buttercream without my stand mixer and attachments. JonnaJanuary 15, 2012 – 4:00 pm I am very interested in giving this recipe a try but I might have a problem. My Stand Mixer does not have either the whisk or the paddle attachments and apparently none are even available based on my call to the company. Is there any possibility for me to make this icing without either of these attachments? I have a stand mixer with beaters and cookie dough hooks or the hand mixer with the basic beaters. I hope you have some good news for me. thanksJanuary 15, 2012 – 10:40 am Yes….more than enough! Will this be enough frosting for a 13×9″ cake?November 17, 2011 – 12:47 pm Hi Leah, You had the same response as I did, when I first made Buttercream……real Buttercream Frosting. It does have a taste of I made this yesterday and used it to top off organic chocolate cupcakes. This is the first time I have tasted/made butterceam. I out in 1 and 1/4 teaspoon of real vanilla extract. Is it supposed to taste like butter? Mine didn’t taste too much like butter but there was a slight buttery taste. I don’t know if I did something wrong, or if it is what buttercream is supposed to taste like. Other wise it was very smooth and airy. Thanks for the recipe! LOVE Swiss meringue buttercream. However, I’ve never heard of anyone having success making it with a hand mixer. Your cupcakes look delicious!March 8, 2011 – 9:28 pm I think I need that banana nut cupcake recipe!!!! They look so delicious.March 8, 2011 – 1:39 pm I had my first macaron two weeks ago. I didn’t understand the hype behind them until then. It was a passion fruit flavor and tasted amazing. I might, just might have to try making them. You have given me some confidence in taking the chance.March 7, 2011 – 10:30 pm  Lately, I’ve been a bit obsessed with Macarons. If you make them and taste them, you’ll be smitten as well. Macarons are to the French what cupcakes are to the rest of us! I have little bowls of egg whites . . . becoming of age . . . in every corner of my kitchen. Sad but… I love everthing in your blog especially these macarons. They’re so pretty! I have one question, for each color, do we have to make one recipe? Or is there a way to divide it so that we can have at least 2 or 3 colors in one recipe? Thanks.March 26, 2013 – 8:32 pm What powder sugar did u use . N where u bought it…what color didi u used. I like it… ThanksJanuary 25, 2013 – 2:08 am Hi bfarky, I use a Canon 5d Mark III….and love it! JonnaDecember 8, 2012 – 8:23 pm Hi there, your macarons look great on these photos. Could you tell me what type of camera did you use to make them? ThanksDecember 8, 2012 – 1:20 pm Hi Christina, Hi do you have to rotate the macarons when they are cooking?ive read somewhere you should rotate halfway when they are bakingMay 17, 2012 – 10:08 pm HI there! This is such an awesome page, really love your commentary and photos. I was wondering, have you ever had a rippling effect after baking. Sometimes my macarons get this rippled effect through the crust of the shell, like sharp bends? Its very weird and I don’t know why!!! If you’ve had this before and have advice, would save my life! Thanks!July 24, 2011 – 7:59 am excellent guide! thanks for the recipe, tips, and pics!July 18, 2011 – 12:48 am Hi Christine, Oh boy . . . Macarons are one of those little gems that seem to need things just right. I use my Kitchen Aid Stand mixer, to beat the egg white/sugar mixture, then fold in the Almond Meal/Powdered Sugar mixture by hand. Try to watch the tutorials I’ve posted on Macronage. Too little folding will cause cracks and mishapen cookies. Too much folding will cause flat cookies without feet! I’m certainly not an expert on this subject. My cookies have all turned out, but I’m sure that they could be much prettier. I also grind my own Almonds, which makes the tops not quite smooth. You can see the little flecks of Almond skin. I did find Almond meal in our Health food store, and I’m anxious to make them and see if they are a bit prettier. Go to youtube and watch videos on Macaron making. This helped me. I whip my egg white mixture until it’s stiff but not dry. Remove your whisk attachment from the bowl, tip it upside down. If the egg whites don’t fall off the whisk….they should be ready. I hope this helps a bit. I was wondering, i make about 4-5 dozen a day and i usually use a kitchen aid hand mixer…. i just recently bought the stand mixer and every batch ive made with it has been ruined. the color at the top is blotchy, it shrivels, doesnt cook right, and shatters in my hands. I HAVE NO IDEA WHY IT IS DOING THIS.. ive ruined about 300 macarons. i was wondering if u kno what causes blotchy tops & also, how long do u whip ur egg whites for (french method) and wat speed? tyty!!May 20, 2011 – 5:01 pm I’ve been going back to this post over and over again, ever since you posted it. Today, I finally made them. Of course, I couldn’t stand the temptation, and had to eat one. Or, maybe two. They are so YUM! I can’t even image that they are going to be even better tomorrow. I also made the Swiss Meringue Buttercream for the firs time today. I do have leftovers, and it is so delicious, I’m already looking for a recipe to use the leftovers on. Thanks so much for all your great recipes and play-by-play posts. I wouldn’t have the courage to try many of these recipes without them. Oh yeah, I just bought that xoxo scale too. Love it!March 11, 2011 – 2:06 pm Wow your macarons look amazing, i love the look of them, and all the step by step pictures you have done! Perfect!March 6, 2011 – 2:53 pm These are so impressive and beautiful! Wonderful macarons. Thanks for sharing!March 4, 2011 – 12:28 pm Wow these look so professional great job love all the photo. Ashley Wow, I’m so impressed! These look amazing. I applaud you. I would totally mess these up!March 3, 2011 – 5:59 pm Okay, that’s it! You either have to move back here or I’m moving there! I want some of your most delicious treats right now!March 3, 2011 – 5:25 pm Hi Heather, I’m wondering if you could make these using egg whites that you can buy in a carton at the store? Seems like it would simplify the process, especially if you don’t want to have a ton of yolks left over. Have you tried this? Does it affect the quality of the macaroon?March 3, 2011 – 3:25 pm These look so good! Hopefully one of these days I will dare to try them : ) You’re amazing!March 3, 2011 – 2:19 pm  “Heaven on a plate!” That describes anything baked, using Rhodes frozen rolls or bread dough. Rhodes gives us the perfect product to create irresistible, elegant and impressive dishes. All it takes is a twist here, a tuck there, a few added ingredients and you have a masterpiece on your hands. I am thrilled to get… I will post the recipe at the bottom. I’m sorry, the actual recipe is always posted at Rhodes. JonnaMay 11, 2012 – 11:54 am Are there amounts of the ingredients you can post?May 10, 2012 – 7:17 pm .jpg) Monday is my heavy cleaning day, and it seems to take me a lot longer than it used to. Since I’m getting older & slower, I usually also prepare something fast & easy on Monday. If your Monday is bogged down, this is the recipe for you. On a side note: This is to the Lady who… Thanks Jessica . . . we love this too! JonnaMay 21, 2013 – 5:44 pm I LOVE this recipe it is so quick and easy. I was trying to figure something out for myself for dinner and i came across this and it taste perfectMay 21, 2013 – 5:16 pm I make home made fried rice all the time but was excited when I saw this. All I could think is “why haven’t I tried this.” Made it last night and SOOOOO delicious! I do need a bigger pan though because I only have an average size skillet. Next kitchen item to be purchased is a wok lolApril 3, 2013 – 7:58 am Hi Katelyn, Way to go . . . I’m proud of you! JonnaOctober 11, 2012 – 3:47 pm I LOVE all your recipes! There easy to follow and delious! I have to cook dinner for my family sometimes and this is the site i use! (I’m only 15)October 11, 2012 – 12:28 pm Thanks Jen! That’s a brilliant idea. Tell her to unsubscribe so you don’t waste your time reading her comments. Charge ahead! I made this recipe for my babies for breakfast yesterday. It was a hit! Thanks for writing such and easy fried rice recipe. http://babieslovebakedgoods.blogspot.com/2011/12/lunch-for-breakfast-but-not-brunch.htmlDecember 2, 2011 – 9:39 am Thank You Thank You! How sad that someone took the time to leave you a negative comment. People who choose to critisize others and look for the negative are not happy people. Seems to me like a severe waste of time and energy to focus on critisizing others. I love your blog and recipes. Several have made it in our daily cookbook. You have the creative right and freedom to author in any way you choose. Capitalize the whole blog if you want! Thanks for taking the time to share your talent with all of us!! p.s. aren’t you related to Rexann and Trisha?April 11, 2011 – 3:04 pm Lovely recipes, making me drool. Great pics !March 24, 2011 – 8:10 am [...] Fried Rice & Ham by Jonna of Get Off Your Butt and BAKE [...]March 8, 2011 – 12:17 pm this sounds and looks delicious. can’t wait to try it. thanks for sharing.March 2, 2011 – 5:24 pm Oh my goodness, Jonna, what a delicious and decadent recipe! This looks absolutely delicious, and I know my husband and I both would just love this as a side dish or for breakfast. Also, don’t you hate rude commenters? If you have nothing nice to say, why not just leave the page? Some people… Anyway, great recipe! Thanks for sharing.March 2, 2011 – 3:32 pm Jonna, Love your blog and your recipes…thank you so much for brightening my inbox!March 1, 2011 – 7:52 pm One of my favorites from your site. I make this often, sometimes with extra veggies and sometimes just the way you have it.March 1, 2011 – 6:44 pm Hmm, why would someone take the time to leave a comment like that? You must be doing something right, I’d definitely take that as a compliment LOL – I was just thinking last Friday that it had been YEARS since I made “Ham fried Rice.” You make it look and sound much more exciting than I ever did. Seriously? Really? Someone had so much time on their hands that they complained to you about CAPS. Come on now. Really? Love your posts and LOVE the CAPS!March 1, 2011 – 8:12 am How about if she just not look at your blog if she gets so annoyed? Seems like a good solution. I have never noticed capital or non-capital. I just love your recipes and the bright pictures. Keep up the good work!March 1, 2011 – 8:04 am Oh . . . you all warm my heart!February 28, 2011 – 2:08 pm As a certified English teacher, I can officially say your capitals are just fine! As far as I am concerned Jonna, you can do no wrong! You introduced me to brown sugar and ham combination and that would absolve you from anything and everything. I will be swinging by the store to get more ham for this tonight. We love you, Jonna!February 28, 2011 – 1:50 pm You can’t be serious! For real? You got an e-mail like that? Crazy people. That is just down right ridiculous. I Love Your Blog And Have No Exception To The Capital Letters. ; D I had to tell you that this recipe couldn’t come at a better time! My husband and my youngest daughter are on the quest for the best amazing Fried Rice with Ham recipe. And…….get this……..my husband hates onions too, but like onion salt or powder seasoning. SO this is perfect! Can’t wait to show them. Thanks!February 28, 2011 – 12:37 pm I love your blog! My friend told me about your site a couple weeks ago and I have tried a new recipe every night for dinner since then. Thank you for taking the time to do this, you have helped me become excited about cooking dinner for my family! Also, every recipe I have tried has been sooo delicious, so thank you for sharing! I think you are Amazing!!!February 28, 2011 – 12:17 pm I like the ingredients capitalized so they stand out more. Good work.  Please be patient while this post loads . . . picture overload! Are you ready for some lip-smacking deliciousness? Over the years, I’ve tried many Italian Florentine Cookie recipes. Most of them have very similar ingredients, but today I found one with Toasted Coconut & Oatmeal. In my mind, that was a tad bit unusual… SO I shouldn’t add cream to the cookie mixture? Looking at your response to someone’s comment…that’s what you indicated. But your directions say “In a glass bowl, melt butter then add the Oatmeal, sugar, flour, cream and vanilla. Stir well then add the corn syrup. Stir in the Sliced Almonds & Toasted Coconut just until mixed.” Double checking, cause I wanted to make these today for a cookie exchange party…they look delicious!!! ***Hi Nicole, Yes…you will need at least 1/4 cup of cream for the florentines and possibly that extra tablespoon. JonnaDecember 15, 2012 – 8:14 am Hi Rachael, I believe your problem was adding the cream to your cookie dough. I checked the recipe, and the step by step pictures show whipping the cream for the center of the Florentine’s. JonnaNovember 9, 2012 – 6:07 pm I think the butter quantity is double what’s needed, and unfortunately I added the 1/4 cup cream into the cookie dough. Way too greasy.November 9, 2012 – 5:51 pm I did those last week, they were amazing! So moist! Lovely recipe, thank you!October 18, 2012 – 8:58 am Hi Margaret, Please use uncooked oatmeal. these look amazing! do you use cooked or uncooked oatmeal??August 28, 2012 – 4:43 am Hi Denise, What type of oats should I use, instant or old-fashioned?March 12, 2012 – 9:59 pm Does it matter what kind of oats I use? i have old-fashioned at home.March 12, 2012 – 9:57 pm So far I have tried two recipes. This one looks just right.November 21, 2011 – 12:50 pm These look scrumptious! Do you suggest to use something besides coconut though?August 22, 2011 – 11:24 am Ok, so I’m re-visiting these because I’m coordinating a wedding this weekend. I’m providing snacks in the bridal room and I wanted some “classy” desserts and finger foods. These would be perfect. I am trying to stay away from chocolate as to not be messy… especially for the bride. These look like they won’t be messy! So I’m trying them this weekend!!! I will let you know how they go!April 27, 2011 – 10:04 pm Amazing what you baked here! I love Cannolis and I am pretty sure I’ll give a try to your recipe.March 1, 2011 – 7:44 am Your photos look so mouth watering, especially the cream in between the florentines! Amazing!February 27, 2011 – 12:12 pm Your photos are gorgeous, your recipe sounds amazing! I am a big fan of oatmeal and coconut myself. I can’t wait to try making these, thanks! How gorgeous! These look asbolutely delightful…very beautiful presentation! I am definately saving this! Your site is so lovely! xx, These look awesome, I can’t wait to try. The biggest decision is which one!February 24, 2011 – 12:27 pm Wow-wow-wow-wow!!!! The things you turned them into on day 1 and day 2 look like the last two things I want to eat before I die!!!!! *print* Whoa. Thanks for sharing…and now I’ll just get off my butt and bake something WOW MOM! You live 5 minutes away and you couldn’t even bring some of those divine looking treats down to me! You seem to amaze me every day with your posts. I think that is one recipe that I won’t be about to make unless I have a lesson from the master! You will just have to bring some to my house instead of to your neighbors! Hint Hint. Love You Tons!February 24, 2011 – 10:50 am You really got the baking skills Jonna. Those florentine looks to die for. You have inspired me so much I am gonna try to bake. I might burn the house down but who cares as long as I can make mine look as good as your.February 24, 2011 – 10:31 am Congrats on the Top 9! I made a Florentine post (pecan and cocoa nibs in mine) recently too. I use them almost weekly on my dessert menus at the restaurant where I work, in many of the ways that you’ve showcased. But funnily enough, I never thought of showing people all of their alternative uses! Ha. Thanks for highlighting the versatility of these beautiful, tasty cookies. And job well done on making them so extraordinarily thin! Cheers.February 24, 2011 – 7:18 am Great pics, great recipe, great blog. Congrats on top 9! So glad I found your site! How did I survive without your blog?! I LOVE this post!!!! Oh my! I’m VERY impressed!!!!! COngrats on Top 9!! I sent some buzz your way! – KatrinaFebruary 24, 2011 – 6:07 am in a word, spectacular.!! Photos, annotated expression is great. I love your blog, I follow you. good day.February 24, 2011 – 4:30 am MAMMA MIA!!!!February 23, 2011 – 4:20 pm Hello I just wanted to write and tell you THANK YOU! I love your blog and it inspires me to make something yummy often. It is clear you put a lot of time and effort into your posts with pictures and detailed instruction. I thought you might want to know it is appreciated! I have also told others about your blog and they have been inspired too. So thanks! Keep the great recipes coming.February 23, 2011 – 4:09 pm I’ve never had a florentine but I think I see them in my future! These look amazing! Thanks for posting.February 23, 2011 – 8:50 am those look fabulous, and I always love all the step by step photos on your blog I heart this a lot!!! Thanks for sharing!!! The photos are beautiful too!February 23, 2011 – 2:11 am Ellerinize, emeğinize sağlık. Çok leziz ve iştah açıcı görünüyor. Saygılar.February 23, 2011 – 12:37 am They are so beautiful! What a gorgeous treat. Florentines are sooooo delicious. Cheers, RosaFebruary 22, 2011 – 11:35 pm Those look so completely perfect! I love each variation.February 22, 2011 – 11:19 pm HOLY COW ARE YOU SERIOUS?! These look A-mazing! I can’t wait to try them .jpg) I believe . . . that if I only posted recipes that I really like, like 5 star . . . There probably wouldn’t be any rice dishes! My better half . . . on the other end, Loves rice! If you like Panda Express Orange chicken, you will like this dish. I actually… I made Recipe #1 for dinner tonight and it was SO GOOD!! This is by far my favorite of any asian-style chicken and rice recipe. The sauce was delicious and reminded me of my favorite General Tsao’s Chicken. I highly recommend this recipe. It is a little involved, but in my opinion it is worth it. I will be making this again and again. Thank you!March 13, 2013 – 7:20 pm I made this for dinner last night! It was de-lish! I failed to realize how involved it was. Nothing like a two year old crying at your feet while you are trying to fry and get the sauce ready! Now I know! .jpg) Thanks to those of you who left me a comment about your vote for a Full Post or Excerpt. Evidently, very few people look at this blog . . . or you just really don’t care one way or another . . .which is good. The votes were 7 for a Full post and 4 votes… 
Thank you for sharing your experiences with us. Walking through each step and the additional tips are so helpful. I am rookie at baking and all, but I plan to try some of your recipes. I hope I can do as well as you do. Postings and your personal story adds more you to the site. Thanks and keep them coming. I simply love your page.May 27, 2012 – 5:52 pm Love your blog and glad to see the Lemon Pudding Cake recipe.February 21, 2011 – 12:13 pm I love how you pipped the meringue on top, it looks mouth-watering. I too read your blog on a regular basis! It doesn’t matter to me if the posts are full or not, as long as they’re there =] I’ve tried your recipes and they’ve always been good! Keep up the good work!February 20, 2011 – 7:15 pm What a heavenly dessert! I can almost imagine the wonderfully refreshing taste! LoriFebruary 19, 2011 – 6:31 pm I’ve always wanted to make lemon pudding cake! I love the raspberries tossed in, too. I just bought some ramekins so this may be happening soon=)February 19, 2011 – 3:09 pm Sorry – I didn’t vote, I will read your blog either way:)February 19, 2011 – 7:47 am PS. Okay, let’s be SERIOUS HERE! Come on over here and sit down – we need to talk! “I’ll be your agent – LET’S DO A COOKBOOK! We have to admit that you’re wayyyyyy better than Martha Stewart (as she doesn’t do all her own cooking and ideas)/you do! I would LOVE all of this BLOG in a book (ASAP) because I want it on my living room table (aka: coffee table) where I can drool over it on a consistent basis! Okay?” DONE DEAL – now let’s get busy. BTW – delicious!!!!!!!February 18, 2011 – 11:52 am These look AMAZING! I can’t wait to try them. Thank you for sharing ps- I appreciate the full post in my email as opposed to the excerpts. So I’m glad you’ve gone that route. Thank you!February 18, 2011 – 9:45 am This looks sooooooo good!!! You should work for Martha Stewart!February 18, 2011 – 8:36 am Oh, Yum!! I love Lemon anything!!February 18, 2011 – 6:18 am They look so beautiful and so perfect.. Amazing picturesFebruary 18, 2011 – 5:04 am They are so beautiful and I am so jealous…I am quite sure mine would not look as good.February 17, 2011 – 3:50 pm That looks so yummy! My mom is a lemon cake lover so this will have to be her next birthday treat. Thanks for all the great posts, Jonna!February 17, 2011 – 3:07 pm I LOVE your site! I look at it ALL the time. Although I don’t post comments, I want you to know that I use your recipes all the time and I hope you never ever quit posting full pages with all of the step by step pics. I need them! I am not an experienced cook and it really helps me! I have told several people about your site and I know for a fact that they too use it all the time. Thanks for taking the time to post each pic. You’re the best!February 17, 2011 – 2:20 pm I read! I just didn’t vote cuz it doesn’t matter to me which way you post – I’m just so glad that you do!February 17, 2011 – 1:38 pm These look so pretty! I’m loving anything lemon lately. I’d love to try this!February 17, 2011 – 12:13 pm This looks divine! And so beautiful!February 17, 2011 – 12:01 pm |
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I’m so glad I found your blog!
I think I’ll make this for the missionaries when they come over tomorrow. I have to cook it when a bunch of peeps are here — otherwise I’d wanna eat it all-by-myself! Keep it up, seesta!
(for real)
by Get Off Your Butt and BAKE
Hide - Hey Sis…and Bran! Thanks for the recipe idea…have to go VT tomorrow morning and I told my partner I would bring a treat. I had NO ideas so I got on your site and voila…a great, easy cookie recipe. Love you…thanks again!March 22, 2011 – 12:25 pm
Jordan - I made these last night, and they are perfect and buttery! I traded the jam for white chocolate ganache with a bit of green food coloring for a St. Patty’s dinner. Thanks for the delicious recipe!March 17, 2011 – 12:10 pm
Georgia @ The Comfort of Cooking - Jonna, these cookies look wonderful! Jam thumbprints are some of my favorite, and they definitely shouldn’t be a cookie only reserved for the holidays. Wonderful recipe and mouthwatering photos! Thanks for sharing!March 16, 2011 – 1:31 pm
Diana B - Ooh, those look good…and they would be even better with some chocolate sauce in the thumbprint area….I think I am going to make some cookies this week =)March 16, 2011 – 11:50 am
cakewhiz - your daughter’s recipe has produced some very attractive cookies. i love the jam center… mmmm!March 15, 2011 – 6:18 pm
Shannon Carter - It worked for me Mom…I use Safari. I’m pretty sure you can download firefox on your computer.March 15, 2011 – 3:12 pm
LORI - It printed fine for me. I use firefox.March 15, 2011 – 1:13 pm
Mindy - It printed just fine for me! I use FirefoxMarch 15, 2011 – 12:00 pm
Judy - no luck with IE9 either.March 15, 2011 – 7:05 am
Kim Kershaw - This link didn’t work for me either. A print dialogue box flashed for just a second and then was gone.March 14, 2011 – 9:45 pm
Brandi - That link doesn’t work for me. It acts like it wants to go to another screan, but then doesn’t do anythign at all. GOOD LUCK!!!
Love these cookies though. They were real good. The drizzle would have steped them up a notch! YUM!!!March 14, 2011 – 8:31 pm