It must be time to Get Our Game On. The Packers and the Steelers will go head to head next Sunday. Woohoo! I’m really not partial to either team. I’ll pretend like I’m watching, as I flip the pages of my ipad. If I’m going to watch football, then snacking is an essential part of […]

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  • Ashley - 01/26/2011 - 6:18 pm

    I am the exact same way you are about the super bowl. I always go to super bowl parties for the company and the food. I also glance at the score now and then but my eyes are glued to the TV when the commercials come around!
    I have a bunch of jimmy dean sausage in the freezer that I don’t know what to do with so I think your spicy sausage and cheese bites are coming with me to my next super bowl party. Your puff pastry pigs are coming too but I hope I don’t eat them all my self!ReplyCancel

  • Susan - 11/25/2013 - 10:55 am

    If I want to make the pigs in a blanket ahead of time, I just prepare them, then freeze them before baking, right? And then when I am ready to bake them, do I need to let them thaw out first or can I just bake them straight from frozen? Thanks, LOVE your site!!ReplyCancel

    • Get Off Your Butt and BAKE - 11/30/2013 - 5:43 pm

      Hi Susan,

      Yes, you can prepare them ahead of time (don’t bake)
      You don’t have to thaw them before baking, but they will require a bit longer baking time.
      If you do thaw them slightly before you bake them, make sure that the pastry is still very cold!

      JonnaReplyCancel

Target . . . You are like a drug. Little demons jump on your shoulders, the second you enter that store.  They taunt you and whisper “sweet temptings” in your ears. Today, I was weak. I gave in . . . and bought a heart shaped cupcake pan. I filled those cute little hearts with Katherine […]

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  • rach - 01/21/2011 - 8:44 pm

    How utterly sinful. I think I’ll make them for next week’s dessert night…ReplyCancel

  • Sherry - 01/22/2011 - 12:33 pm

    These are adorable!ReplyCancel

  • Audrey Crisp - 01/23/2011 - 1:46 am

    Holy crap those look good! And target- paleese stop carrying such cute stuff! Now I wanna go buy those! Cute cute!ReplyCancel

  • PattyM - 01/24/2011 - 7:22 pm

    These look delicious….I love anything “brownie”! Great photos too…they just jump off the page at you.ReplyCancel

  • Melissa - 01/26/2011 - 10:05 am

    I used your brownie recipe this week at is WONDERFUL! I am normally not a fan of made from stratch brownies because they are too cakey, but these were fantastic! I served them warm with the chocolate suace drizzled on top and a dollop of whip cream. SO GOOD! Can’t wait to use your idea above for Valentine’s Day treats!ReplyCancel

  • Sandra - 01/04/2013 - 12:49 pm

    OMG! I just made your brownies along with the fudge frosting! Sweet Mary and Joseph it is fantastic! I love how you mentioned that you used less chocolate in both the brownie batter and the frosting because I always like less chocolate in anything I bake!
    Fabulous! Wish I had found your blog sooner then the last few months! Happy New year to you and your family. The pictures of your home you shared around xmas are beautiful btw!
    ~SandraReplyCancel

Early morning conversations  can effect your hearing, especially is it sounds like a lot of work! “Stew would be really good tonight.” “Beef Stew?” . . . “and maybe some homemade rolls.” “Rolls?” What you really need to know, is that my sweet Husband rarely suggests anything for dinner. After I fully woke up . […]

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  • Audrey Crisp - 01/18/2011 - 7:59 pm

    THOSE LOOK AMAZING!!ReplyCancel

  • Brandi - 01/18/2011 - 10:02 pm

    As always those look amazing. I am anxious to know what dad said about them. I wish I was close to emjoy some stew, that sounds real good! Did you use your cuisinart?ReplyCancel

  • Lynn - 01/18/2011 - 11:59 pm

    oh wow. I am with Audrey! Amazing!
    Loved the dryer tip. Going to try that one. I will need to stick a note on there though… “Out of Order”….. while they are in there. I can just see one of my teenagers turning it on without thinking. ; DReplyCancel

  • Lynn - 01/19/2011 - 12:03 am

    P.S. Not sure if anyone else is having the same troubles I am when trying to post comments here on your blog…..but thought you should be aware, that whenever I click on “Post comment” a window pops up that says THERE WAS AN ERROR SUBMITTING YOUR COMMENT. PLEASE TRY AGAIN. (in big bold red letters). And then there is egyptian lettering (or something like that ; D ) in the comment box. But when I go back to comment again, my comment has published just fine, but the red lettered warning is still there. It’s strange and it happens every time I post here. Thought you should know.ReplyCancel

  • sheri - 01/19/2011 - 6:00 am

    I have been making these rolls for years and they are a family favorite. I use butter in them because I never have margarine or shortening around. Love, Love, Love them!ReplyCancel

  • Jonna - 01/19/2011 - 2:33 pm

    Thanks Lynn, I will look into the problem. Maybe that’s why so few ever leave a comment! uggg.ReplyCancel

  • Stephanie - 01/19/2011 - 2:43 pm

    I was nominated to do rolls for Thanksgiving this year. For my huge family. I found this recipe on your blog and thought I’d give it a try. So easy and so delicious. I mad 8 dozen! Everyone loved them so much I was nominated for Christmas too.. thank you so much!!ReplyCancel

  • Sidney Rossberg - 01/23/2011 - 1:13 pm

    Hi!

    I LOVE your blog! I have 3 daughters who are now married, in a different state at college and living in a different state with roommates working. They call all the time for dinner ideas to make for the apartment. I have shared your blog with them and it it great! I love your tips and the way you make difficult things so easy! Thank you so much!!!!!

    In November someone shared a recipe for chicken breast cooked in a muffin tin. I really wanted to try it and have lost the recipe. I looked on your blog but could not find it. Do you have any idea what recipe I am talking about?ReplyCancel

  • Ashley - 01/24/2011 - 12:49 pm

    I am seriously in love with the idea of letting your dough rise in a warm dryer! Brilliant! Thanks a bunch!ReplyCancel

  • Jen - 11/15/2011 - 7:19 pm

    Not a baker, so need further instructions regarding the frozen dough option. Do you thaw, then rise? or do you bake right from freezer?ReplyCancel

    • Jonna - 11/16/2011 - 6:56 am

      Hi Jen,

      Here are your choices: If you prefer to bake your rolls at another time, you will need to double the amount of yeast when making the dough. Let it rise until double in size. Shape your rolls and place on a greased cookie sheet. Freeze. When you are ready to bake the rolls, you will need to thaw then frozen rolls, and let them rise until double in their size. Bake.

      This is what I do: If I am wanting to freeze the baked rolls, (I usually make the roll recipe on my Thanksgiving Day recipes post. It’s my favorite. I Bake the rolls, let them cool right on the cookie sheet. Then I cover with saran wrap and a good layer of heavy duty foil and place the cookie sheets right in the freezer. When I’m ready to serve them, I take a tray of rolls from the freezer, remove the saran wrap, cover loosely with the foil and let them thaw. When I’m ready to heat them for a dinner, I pop them in a 200 degree preheated oven until they are nice and warm. They will taste like just baked rolls!

      Hope this helps,
      JonnaReplyCancel

Lately . . . I seem to mini-ize everything. I’m just sure that’s not a real word, but it seems to fit. It’s “two bites” of heaven. If you have a big mouth . . . then you get “one bite” of heaven!   I couldn’t resist taking a bite myself. Well . . . two bites […]

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  • ceecee - 01/11/2011 - 2:38 pm

    These look delicious and decadent! Thanks for sharing!
    ceeceeReplyCancel

  • Brandi - 01/11/2011 - 4:32 pm

    THOSE LOOK LIKE HEAVEN!!! Yum…I am going to have to try those.ReplyCancel

  • Ashley - 01/13/2011 - 9:50 am

    I love that you used your husbands torch! I thought that sort of torch would be to intense, but you torched those tarts beautifully. I think I am going to follow your lead and do the exact same thing!ReplyCancel

Bananas are good for you.         Cupcakes . . . are not.         My Rationing:  Combine the two together, and only half of the cupcake is bad for you!                 The Bavarian Cream center pushes these cupcakes over the top.         I used to make my own, but not after I tried the Pastry Cream you can buy at […]

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  • Summer - 01/10/2011 - 9:19 am

    These look sooo good! I love how you always kick things up a notch! I just love your blog and have tried SEVERAL of your recipes! I have loved all of them!! I can’t wait to try this one and Coop’s Soup! Yummy!ReplyCancel

  • Chelsea @ Sprinkles of Parsley - 01/10/2011 - 11:46 am

    oh my god are you serious with these cupcakes?!!! This looks too good to be true! I have to try it ASAP! My jaw literally dropped to the ground when I clicked on your link and saw these… amazing!ReplyCancel

  • Cassie Erickson - 01/10/2011 - 11:55 am

    I was wondering if the prepared pantry has a store or if you can only buy online. It looks like they have amazing stuff. I live in Pocatello and would love to go there.ReplyCancel

  • Jonna - 01/10/2011 - 12:12 pm

    The closest Prepared Pantry to me, is located in Rigby, ID.
    There website will probably tell the location of others.ReplyCancel

  • pamm - 01/11/2011 - 5:34 am

    OH MY GOD!!!!!!!! These look amazing and so does your photography. I also wanted to compliment you on your beautiful daughters. Good work. lolReplyCancel

  • valerie - 01/11/2011 - 4:19 pm

    Be still my heart! Your blog is amazing.ReplyCancel

  • Amy at TheSceneFromMe - 01/21/2011 - 9:23 am

    Wow, don’t these good genious and scrumptious! A banana muffin with filling, now we are talking!!!ReplyCancel

  • Amber - 01/26/2011 - 1:46 pm

    These are my new favorite cupcakes! So yummy! Thanks for sharing the recipe. 🙂ReplyCancel

  • In Katrina's Kitchen - 02/19/2011 - 2:07 pm

    I’ve just been nosing around your blog and I’m loving it!!! I’m actually kind of dying to make these cupcakes RIGHT NOW!!! AHh!ReplyCancel

This sweetest little guy is COOPER.  He love’s this soup.    One of my sweet daughters, by the name of Brandi sent me this recipe and pictures of both  Soup & Coop.  I’ve re-named it COOP’S SOUP!  It’s really a Beef & Cheddar Macaroni Soup.  As you all know kids are picky eaters.  This soup […]

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  • NaDell - 01/09/2011 - 3:38 pm

    Am I missing where it says how much cheddar cheese to add? I just see sprinkle Parmesan cheese.ReplyCancel

  • Brandi - 01/09/2011 - 5:35 pm

    Aughhhh CUTE. He really did just love it. He is a pretty good eater, but a bit of a picky one. This he devoured and had a few extra servings of.
    I am ABSOLUTELY LOVING MY CUISINART!!! It is so nice. I have made pie crust, rolls, grahm cracker crust, and a smoothie in it! It makes things a cinch! THANKS tons.ReplyCancel

  • Lynn - 01/09/2011 - 5:37 pm

    OH yum! I have met Brandi through blog land. So cool. It’s like I know her already. And her dear sweet kids. Looking forward to getting to know your other daughters. P.S. Can you tell me why you chose 3 of the 4 names of your daughters to end in an “i”? And why not the 4th?

    I only ask because I get almost the same question. 5 of our 6 kids end in the “e” sound. A vowel, if you will. Although our 5th does not. I am just curious to hear your story. ; DReplyCancel

  • Lynn - 01/09/2011 - 5:48 pm

    Oh yum! I have met Brandi through blogland. So cool. It’s like I know her already. And her dear sweet kids. Looking forward to getting to know your other daughters.
    P.S. Can you tell me why you chose 3 of the 4 names of your daughters to end in an “i”? And why not the 4th?

    I only ask because I get almost the same question. 5 of our 6 kids end in the “e” sound. A vowel sound, if you will. Although our 5th does not. I am just curious to hear your story. : DReplyCancel

  • Jonna - 01/09/2011 - 5:49 pm

    Just put grated cheddar or other cheese on the top of the soup. I should have explained that a bit better.ReplyCancel

  • Jonna - 01/09/2011 - 5:55 pm

    Hi Lynn,

    I wish I had a great story, but I really don’t. Dani’s real name is Danielle. I actually call her that, but everyone else calls her Dani.ReplyCancel

  • Julie - 01/10/2011 - 5:12 am

    What a fun soup, especially for kids. Cute picture of your daughters!!!ReplyCancel

  • Sharee Hills - 01/13/2011 - 10:54 pm

    For the directions to make Coop’s soup, I can only see steps 1-4. Can you forward me a copy copy of all directions?

    Thanks!
    ShareeReplyCancel

  • Jonna - 01/14/2011 - 4:23 pm

    I revised the recipe! Sorry I left part of the directions off the first time around. I’m getting OLD!ReplyCancel

  • Crystal - 02/16/2011 - 7:34 pm

    Hi! I LOVE your blog and I’ve made so many of your treats with great success. But I just had to comment on how much we LOVED this soup! I’m so glad you share your talent and ideas with the internet. I’d have some pretty sad meals without you!ReplyCancel

  • Rita - 11/30/2011 - 11:15 am

    Hello, fellow Idahoan! I am making this soup right now. It smells delicious! Thanks for putting up good recipes. Since discovering your blog, I have made several great things, the cheesy potatos are definitely #1. Those rolls that are cut into pie wedges and rolled up are fantastic too. Keep up the good work!ReplyCancel

  • tammy - 02/25/2012 - 11:13 pm

    This looks delicious! Just wondering is it the lipton onion soup mix you use? Thanks…will be making this for sure.ReplyCancel

 I like Chili. I’m picky though. I like it just like this. . . . simple.  I didn’t think of the name . . . but it fits! Darn good, Really good, awesome or not half bad just wouldn’t cut it.  Just make it, and you’ll say:  “Gee that’s Dam Good Chili!  It’s not too hot […]

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  • Leslie - 01/08/2011 - 8:21 pm

    I made this for dinner last night. It was fantastic and filling and hearty. Great flavors. Thanks for another hit.ReplyCancel

  • Brandi - 01/09/2011 - 5:37 pm

    I wish I liked beans….cause it does look damn good.ReplyCancel

  • Tara - 01/25/2011 - 5:51 pm

    This chili is awesome. Entering it in a cookoff for work! Wish me luck even if it doesn’t win the contest it is a winner in our house.ReplyCancel

  • JoAnn Nef - 10/06/2011 - 7:04 pm

    Made it. Loved it. Thank Jonna for the coaching. You are, my darling, absolutely amazing. In soooooo many ways.ReplyCancel

    • Jonna - 10/07/2011 - 9:23 am

      JoAnn,
      You are the sweetest. I think you are totally amazing!!!
      JonnaReplyCancel

  • Sarah - 09/28/2012 - 7:29 am

    This recipe was super easy and very delicious!!!! I used ground turkey instead of beef and it was still amazing! Also, added diced tomatoes:)ReplyCancel

  • Elizabeth C - 01/30/2013 - 4:40 pm

    Just made your Dam Good Chili after a super long day of packing at my office… I was exhausted. I still had to make dinner, your chili I had planned. Made with cornbread… It was so fast and easy and dam good for sure. I did add the brown sugar too. Wow I have an old recipe with celery carrots beer.. It was nice not cutting all that up.. Very delicious!!!ReplyCancel

  • machele - 02/07/2013 - 10:08 am

    What kind of chili mix did you use? I have chili original. McCormick mix.ReplyCancel

    • Get Off Your Butt and BAKE! - 02/07/2013 - 3:09 pm

      Hi Machele,

      I think I used Albertson’s brand, but I’ve used others with success.
      Add just a small amount in the beginning. You can always add more, but can’t take away!

      JonnaReplyCancel

Don’t fall over in disbelief. I vowed that no matter what comes today . . . I would make a post! I hope all of you have had a wonderful Christmas & the start of a great New Year. Have I mentioned that we have have had a myriad of events in this household, and […]

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  • Brandi - 01/05/2011 - 1:54 pm

    Mom those look amazing! I am so happy that you found the delicous recipe, and made them for all of us! YUM. They are certainly a favorite of mine.
    I had to laugh…I joke with Jes evertime I make alfreado that i could drink it! Laughing…ReplyCancel

  • Brandi - 01/05/2011 - 1:56 pm

    and… I just have to add. My rolls didn’t turn out delicous and or even fantastic! They are good, but not like yours. I don’t know what went wrong….although, I think I didn’t let them raise long enough. That’s the only thing I can think of anyway. They taste more like a biscut then the delicous flakey roll I was going for! Better luck next time for me!!!ReplyCancel

  • Barb - 01/05/2011 - 3:19 pm

    So glad to see this post! I have been craving these for YEARS! Every since I last had them at the I.F. Carino’s. I moved to Denver and they don’t have that restaurant and then to Utah and there are more Olive Gardens here than Carinos. YAY. I am excited to try these now.ReplyCancel

  • Valerie M. - 01/07/2011 - 3:57 pm

    I’ve never heard of these, but they sound and look really good. We love fried won tons at my house! Adding all that stuff is a bonus. 🙂ReplyCancel

  • Sarah - 02/22/2013 - 12:50 pm

    This was so good! Thanks for the recipe. And you’re right, I wanted to drink the sauce!!!ReplyCancel

  • LeAnn Bazar - 04/16/2013 - 3:40 pm

    Thanks a lot!!! When my hubbie said “Hey, why don’t you make some of those Italian Nachos from Johnny Carino’s for dinner?” I of course, said I didn’t know how. I explained that it’s not like I can just google it and find their recipe! Oops! Now I’m going to have to make them! Will let you know how they turn out.ReplyCancel

Does anyone really have the time to sit and sip tea . . . or a warm drink that isn’t really tea at all? Show me that person . . . I would like their autograph! Well, I’ve been very lacking in posts lately.  The perfect vision of the Holidays . . .  that floats around […]

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  • Pattyann - 12/29/2010 - 2:09 pm

    This looks perfect for a night of watching movies and relaxing. Can’t wait to try it.ReplyCancel

  • Betty Mach - 12/30/2010 - 4:47 am

    Thank you for posting the recipe for princess michelles! They turned out better than I ever expected. I had a bit of a time delay getting the sugar to carmelize and had to kick the heat up higher than low, then after it did carmelize and I added the cream I had to eventually transfer the liquid to another pot due to the inability to get the sugar stuck to the bottom of the pan completely dissolved, all in all I am so thrilled to have the recipe and can now enjoy this wonderful candy again. Lots of compliments when handing them out too! My husband commented that he believes these to be the best tasting candy I have ever made! Thanks again…BettyReplyCancel

  • Brandi - 12/30/2010 - 4:33 pm

    GOSH…the littlest things can make me cry when it comes from the people I love!!! I am such a boob. “miraculous blessings sent from heaven” made me get all teary eyes!
    We did have an amazing Christmas and I THANKS YOU SO MUCH! You and dad all AMAZING and I am so lucky to have you guys. Thanks for making everything so special. Thanks for all the yummy yummy food. I have a picture of the delicious Prime Rib is you want to post about it!!! I love you.ReplyCancel

  • Susan - 01/01/2011 - 10:53 am

    love these recipes – the cranberry tea looks delightful and I love nuts and bolts – we make a spicier version and call it TEXAS TRASH!

    Have a blessed 2011! Susan http://www.ugogrrl.comReplyCancel

I believe this to be my favorite Christmas Candy. I believe it’s also Brandi’s, Chantri’s, Shannon & Danielle’s as well. Who are they? My four daughters. You can buy this fabulous Candy at a famous Candy shop named “Florence’s.” Some of you might also call her shop . . . “Mom’s Candy Kitchen.” If you don’t […]

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  • Pattyann - 12/18/2010 - 9:32 pm

    Wow, these look pretty great!! I am getting cream this week, now if I can only find the marble slab!!ReplyCancel

  • Cristina - 12/19/2010 - 9:37 pm

    My first time visiting your beautiful blog…great blog name and recipes. Your food photography is absolutely edible! I look fwd to following your posts.ReplyCancel

  • Chelsea @ Sprinkles of Parsley - 12/21/2010 - 1:45 pm

    oh my God these look irresistible! I’m going to have to try this ASAP!ReplyCancel

  • Maria - 12/22/2010 - 6:35 am

    These look so good! Thanks for sharing!ReplyCancel

  • jessica - 12/31/2010 - 7:56 am

    Mark took these to work and everybody went crazy for them. They thought I made them. I hated telling Mark I didn’t. Thanks for making me look good!!!ReplyCancel

  • Kim - 01/09/2011 - 7:40 pm

    Yum! I just found your blog and I am from SUGAR CITY! I actually think I know two of your daughters!!! I worked with Shannon for a while and I took Chantri’s spot when she left. Small world! I tried making these the other night and I messed them up royally! I caramelized the sugar until it was melted and in a liquid form and then I added the cream and it hardened it (dumb me!) anyway…I remember these from Mom’s candy kitchen and would LOVE to figure out how to make them, please tell me what I did wrong!!! 🙂 Thanks!ReplyCancel

    • Jonna - 01/10/2011 - 5:05 pm

      Hi Kim,
      You didn’t do anything wrong….mine does the same thing. You must stir, stir stir until that lump of caramelized sugar dissolves. It takes some time, but it will eventually dissolve. Don’t move on in the recipe, until you can’t see it any longer. You can make this without caramelizing the sugar, and the candy will taste good, but not the flavor you will acheive if you do this step first.ReplyCancel

  • Halee Hagedorn - 03/09/2011 - 10:25 pm

    Hey Jonna, I love your blog. It makes me want to bake all of the time. It could be bad for our waistlines! I want to make the Princess Michelles, but I have messed up candy in the past and want to make sure I have it right before I start. When you are bringing the candy to 236 degrees, do you stir it while it cooks? I want to be clear when I should stir it and when I shouldn’t. Also, can you use a Kitchen Aid mixer to stir it after it cools, or will the metal bowl mess up the candy? Thanks!ReplyCancel

    • Jonna - 03/10/2011 - 10:29 am

      Hi Halee and anyone wanting to make this yummy candy.
      I added a few more notes to the recipe, that might help you get great results.
      If you have anymore questions, just leave me a comment, and I will try to answer them.
      Thanks,
      JonnaReplyCancel

  • Kim - 12/12/2011 - 7:24 pm

    Ok, I got up the nerves to make this again. It turned out like caramel. It also was sugary after I let it cool in a bowl, so I reheated it and it has done the same thing. What am I doing wrong and how do I get it that cream color? (I am using heavy whipping cream, is that the right stuff?) Thanks!ReplyCancel

    • Jonna - 12/13/2011 - 6:00 pm

      Hi Kim,
      Unfortunately, this candy is very finicky!
      After the cooking process, it is just like caramel. It’s the continued stirring
      that makes it turn creamy. It’s just like fudge, after you cook it to the proper stage, it is glossy like fudge is, until you beat it. It’s the beating that makes the glossiness leave and a more creamy texture appears. (like fudge)

      I use regular cream, and have also had success with heavy whipping cream as well, so I don’t believe that would cause the problem. Here are some things you might check:
      Start the candy on low heat, and don’t turn the temp up until you know that all the sugar is dissolved. Make sure that you aren’t scraping the sides of your pan as it cooks, because if any sugar is coating the sides of your pan, you will start a sugar chain reaction in the rest of the candy. Make sure that you don’t undercook the candy before removing from the heat to let cool….before you begin beating the heck out of it.
      I have also had it turn to sugar at the last minute. When this happens, I put it all back into a clean pot that I have buttered around all the sides. Add about 1/2 cup of whipping cream to the glob of candy, and on low heat begin to melt it all back down to a liquid. If you need to add a bit more cream, you can do so. The important thing is to make sure that ALL the sugar is dissolved and it’s a nice liquid again before you turn the heat to medium to begin the cooking process. This candy takes a long time to cook. It also has the name “patience.” True story.

      Good luck, if you have anymore questions just ask.

      JonnaReplyCancel

I’m trying . . . I’m really trying. I just can’t seem to be in 50 places at once. Baking, seems to be taking a back seat. grrrrr.   I did manage to bake these today . . . They are scrumptious and look pretty. They would be perfect for one of those Holiday Parties. […]

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  • fuatgencal - 12/15/2010 - 12:22 am

    Hayırlı günler. Ellerinize, emeğinize sağlık. Çok güzel, leziz ve iştah açıcı görünüyor. Bende deneyeceğim.

    Saygılarımla.ReplyCancel

  • Yvonne @ TriedandTasty.com - 12/15/2010 - 12:25 am

    Ooh, I like! You are so creative with the Puff Pastry… just like everything else on this site – I’m gonna have to try these 🙂ReplyCancel

  • Lynda@Me and My Pink Mixer - 12/15/2010 - 7:08 am

    So pretty! I may just try to make these for our holiday party Friday night. Thanks for the idea 🙂ReplyCancel

  • ingrid - 12/15/2010 - 11:03 am

    Jonna! I’m making these tonight! I thought I was going to make something else but no, once again you’ve pulled me in with your scrumptious recipes and photos. FYI, doesn’t hurt that your recipes are easy, quick, and haven’t failed me yet!

    Hope despite it all you are enjoying the holidays! 🙂 Wishing you all the best now & always!
    ~ingridReplyCancel

  • Shannon Carter - 12/15/2010 - 1:10 pm

    Mom…I love those. They look so beautiful! I think I will have to go try those right now. I have some Blueberry filling in the fridge left over from the last time I made turnovers with the puff pastry. Such a great teacher you are! Your the best…Love You!ReplyCancel

  • Melinda Page - 12/15/2010 - 2:41 pm

    These are beautiful! I think I can do this, wish me luck!ReplyCancel

  • Valerie M. - 12/15/2010 - 2:55 pm

    Everything you make is so very beautiful!ReplyCancel

  • ingrid - 12/15/2010 - 6:19 pm

    Made ’em! LOVE, love, love them! Thanks for sharing. They’re even better than I thought they’d be and easy, too. I didn’t take photos this time but I will next time and there WILL be a next time. 🙂
    ~ingridReplyCancel

  • jessica - 12/31/2010 - 7:54 am

    They were a big hit at our party. Thanks for bringing them. Beautiful and yummy!ReplyCancel

  • Bev - 11/25/2012 - 4:50 pm

    I am making these, they look great. Can they be frozen at all? Now off to snoop through the rest of your site . Thank YouReplyCancel

    • Get Off Your Butt and BAKE! - 11/25/2012 - 5:45 pm

      Hi Bev,

      Make them, but don’t Bake them……freeze them all ready (unbaked) on your parchment paper lined cookie sheet.
      Cover them reall well…freeze. When ready to bake them, thaw them slightly, but make sure the pastry is still chilled…then BAKE!

      JonnaReplyCancel

  • Angie - 09/23/2013 - 5:31 pm

    Great recipe. Mine were not so beautiful but very delicious.! Thank you so much…it couldn’t be easier…except for me not making perfect squares…hee.
    This was the first recipe I tried from your site and was a repin on pinterest. Thank you so much! Even better that I can freeze them. I see the other comments are older but I hope this becomes popular for you again! Thanks again!ReplyCancel

Please Stand to Attention . . .and Listen! You simply must make these nuts. I shouldn’t have. I tried really hard to resist making them. The Devil made me do it.    You know that heavenly, divine, scrumptious, cinnamony smell that radiates the halls of Candy shops & local Malls? Well . . . These […]

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  • Katrina - 12/08/2010 - 6:48 pm

    These look amazing! Could you make these using walnuts?ReplyCancel

  • ingrid - 12/08/2010 - 8:02 pm

    AWESOME! I just made these almonds and hour or so ago and they’re more than half way gone! I can’t wait to try pecans instead of almonds. Thanks, Jonna.
    ~ingridReplyCancel

  • Pattyann - 12/08/2010 - 8:27 pm

    We make these, we love them. Enough said!! (try them chopped on a salad with lettuce, spinach, fresh pears and poppy seed dressing. Total Heaven!)ReplyCancel

  • Berta - 12/08/2010 - 11:16 pm

    Okay, you got me on this one!!!!! My family is going to love ME (really you) for this one!!!! THANKS FOR SHARING. I can smell them now. You’re the BEST!ReplyCancel

  • Kathy - 12/10/2010 - 6:09 pm

    Ok, HELP. I made these tonight and I messed them up terribly but not sure what I did wrong. I am thinking I did not cook them long enough – I ended up with a hard brittle surrounding the almonds. Any tip on how long it takes to cook them before you add the second sugar?

    By the way, I love your blog and all your recipes are fabulous. I don’t usually mess up so this has me perplexed!ReplyCancel

  • jenny lunsford - 12/16/2010 - 11:28 am

    Oh, I’m sooo excited you posted this! I didn’t want to weed through all of the recipes for these bad boys! 🙂 I believe these will be the best! Super excited to make! Oh, my mouth is watering! 🙂ReplyCancel

  • jessica - 12/31/2010 - 7:55 am

    Oh, these sound amazing. Have to try them!!!!ReplyCancel

  • Meg's Everyday Indulgence - 08/25/2011 - 8:05 am

    Just made these and blogged about them. They were so yummy! Thanks so much for sharing the recipe! http://megseverydayindulgence.wordpress.com/2011/08/25/burnt-sugar-almonds/ReplyCancel

  • Laura - 09/10/2011 - 11:45 am

    Just made two batches of these, definitly easy and delicious. Mine came out like the picture and the coating is hard and sugary. Not having had the original I assume they are “right” because they are good!
    The second batch I added a 1/4 teaspoon of cayenne too… didn’t even taste it… next time I’l add more… I love spicey sugary things!
    Thanks for the recipe!ReplyCancel

  • Michel - 12/24/2012 - 11:28 am

    I made your cinnamon sugar pecans and they were delicious, so I wanted to try these as well. This may seem like a silly question, but I don’t see when to add the cinnamon? Is it at the same time as the vanilla?ReplyCancel

  • Michel - 12/24/2012 - 11:29 am

    AH nvm, I finally saw it. Idk how I read over that so many times! Thanks!ReplyCancel

  • Michel - 12/26/2012 - 1:11 pm

    I see some people say this recipe is easy, but I on the other had a hard time with it. I tried to make it twice. The first time my second batch of sugar dried up and stuck to the pan. I took them off bc I didn’t want anything to burn and I was too flustered in the moment to remember to add the water. They were still good but I had to try to redeem myself. The second batch I was able to mix the second batch in. The sugar mixture started to clump so I took it off but maybe too soon bc mine didn’t have the dark “burnt” look yours did. Any ideas on how long for each cooking session? I think that might me besides going by sight/pics. Thanks in advance.ReplyCancel

    • Get Off Your Butt and BAKE! - 12/26/2012 - 4:09 pm

      Hi Michel,

      Make sure that you DO NOT let the first sugar mixture evaporate until it’s dry. You don’t want it soupy, but rather a very thick syrup that is adhering to the nuts. This is when you will add your second addition of sugar (1/3 cup). If your mixture does become too dry, and all the sugar has dried up – don’t throw everything away. It’s o.k.! Just add a couple tablespoons of warm water, and stir until you have a bit of shine, but also some lumps beginning to form.

      I also added 1 tablespoon of Vanilla per batch, but that is up to you.

      Use a heavy saucepan (NOT the nonstick kind) and a wooden spoon.

      Hopefully this helps Michel.

      For an ultra easy recipe, try the Cinnamon Sugar Pecans recipe. You can use almonds as well!

      JonnaReplyCancel

      • Michel - 12/14/2015 - 9:43 pm

        I attempted to make these again and although it went much better this year in regards to not having the drying out issue, I appear to still have the issue of not being able to get them to have the dark “burnt” look. I take them off when the liquid appears gone and the sugar is clumping. Am I not cooking them long enough though? They look clumpy but w a white sugar tinge. They are still delicious and I’m sure everyone will eat them up, but figured I’d ask again for any tips that aren’t in the post! I will be making the Cinnamon Sugar Pecans closer to Christmas! Thanks in advance!ReplyCancel

        • Get Off Your Butt and BAKE - 12/29/2015 - 9:47 am

          Hi Michel,
          I do hope these turned out for you. If you stir them too much, you lose the sugar that clings to the almonds.
          I take them off the heat when the syrup has turned to a deep caramel color, and they begin to get a sugary look, as
          they will continue to cook slightly off the heat. As long as the syrup/sugar clumps around the nuts then they will still be delicious!

          JonnaReplyCancel

Hi everyone. I know . . . it’s been a while. Sometimes sadness falls on us, and other things become much more important. My husbands youngest sister passed away last week, after a long valiant battle fighting Colon Cancer.  We traveled to San Francisco for the funeral, so we were gone for several days.  One can’t help reflect upon their own life during […]

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  • Nashina Jagielski - 12/07/2010 - 2:49 pm

    Hello Jonna, I am sorry to hear of your loss with that sweet woman. That talent of really focusing on the individual is so awesome! I wanted to write a quick comment to let you know that you radiate a special goodness yourself and even though a lot of us have never met you in person, we love you! The time and energy you put into this amazing blog is appreciated! Thanks. -Nashina (ps..I think my aunt Charlene W. lives by you in Rexburg!)ReplyCancel

  • fuatgencal - 12/07/2010 - 3:06 pm

    Hayırlı günler, çok leziz ve iştah açıcı görünüyor. Ellerinize, emeğinize sağlık.

    Saygılar.ReplyCancel

  • V - 12/07/2010 - 5:14 pm

    Sorry to hear about your family’s loss. Thank you for posting in your grief.ReplyCancel

  • Julie - 12/07/2010 - 6:00 pm

    So sorry for your loss! Cancer is such a terrible disease that touches all of our lives.

    These cookies look delicious!ReplyCancel

  • Pattyann - 12/07/2010 - 7:51 pm

    I am so sorry for your loss. I hope that your heart is filled with love and happy memories as you look back. Thank you for posting this recipe. It looks yummy.ReplyCancel

  • Melanie - 12/07/2010 - 7:57 pm

    I’m so sorry to hear about your husband’s sister. What a wonderful thing to keep your sister-in-law’s legacy alive through her cooking and recipes. The cookies looks so unique and delicious! I pray peace will surround your family during this time of grieving.ReplyCancel

  • Yvonne @ TriedandTasty.com - 12/07/2010 - 8:22 pm

    I’m sorry to hear about your loss too. That’s great you made one of her recipes.ReplyCancel

  • ingrid - 12/08/2010 - 8:06 pm

    I’m sorry to hear of your sister in law’s passing.
    ~ingridReplyCancel

  • Lynn - 12/10/2010 - 6:30 pm

    I am So sorry to hear of the passing of your husband’s sister. It’s always hard to say goodbye to those we love, but at this time of year….well it’s especially hard. Thank goodness for the knowledge that you will be able to see each other again someday. Hugs!ReplyCancel

  • Sandra - 02/16/2011 - 12:40 pm

    Kudos to your sister-in-law on a fight well fought -may she now rest in peace.ReplyCancel

I’ve jumped the gun a bit on pie baking . . . and eating! Today, my kitchen smelled like heaven. See. Normally . . . I don’t start baking pies until Wednesday, but this year things might be mixed up a bit. We might be making a long trip – I will have to explain […]

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  • Melanie - 11/22/2010 - 7:54 pm

    Huckleberries are my favorite berries of all time. Love them. I wish I had access to them out here in the midwest. Your pie looks absolutely amazing!ReplyCancel

  • Diana - 11/23/2010 - 2:13 am

    Oh my… One more delicious meal! I love so much your berry cakes&pies:=)

    Have a wonderful day!
    DianaReplyCancel

  • Sherry - 11/23/2010 - 1:24 pm

    I love when pie crusts are flaky. This berry pie looks great. I have also started baking my pies for Thanksgiving early this year!ReplyCancel

  • Tami Ottley - 11/23/2010 - 5:16 pm

    Help! I need help gathering more dinner recipe’s without meat… I feel like we are all about chicken and beef.
    Any ideas? I love your blog and MOST evenings you can find my computer propped up besides our oven as I cook. 🙂

    Thanks!
    Tami (McGary) OttleyReplyCancel

  • Cyndy - 11/24/2010 - 10:30 pm

    O M G one hot slice, that’s all it would take. this would be heaven on a plate. Thanks for sharing this delectible treat! My adoption papers are in the mail!ReplyCancel

  • ingrid - 11/27/2010 - 8:27 am

    Seriously who wants a pretty pie slice. I like my piece just like that!
    ~ingridReplyCancel

  • Chelsea @ Sprinkles of Parsley - 11/29/2010 - 12:24 pm

    That does look like heaven… I want some!ReplyCancel

  • Betty Mach - 11/23/2011 - 5:33 am

    I tried your recipe for your favorite flaky pie crust and it tasted delicious, however, I struggled terribly with the recipe, it formed a ball before I added the vinegar egg, so prior adding them I had to add more flour, then…I REALLY struggled getting it to hold together while placing into the baking plate, it rolled out beautifully but refused to hold together, so.. after much piecing and patching I finally got it! would refrigerating the dough help with this process? It was perfectly flaky and browned beautifully golden without having to cover edges! MELT IN YOUR MOUTH GOOD! (even after all the handling I had to do)ReplyCancel

  • Joycee - 05/09/2012 - 7:16 pm

    Who would have ever guessed…Shake and Bake piecrust, new method and I’m loving it! Just make them into tarts and they are the best piecrust I’ve ever made!ReplyCancel

  • Janel - 10/01/2012 - 9:04 pm

    when do you add the water to the crust???

    Hi there Janel,

    Oh gosh, thanks for bringing this to my attention. Mix the water, egg, and vinegar together until blended well. Then add it to your flour mixture.
    JonnaReplyCancel

Did you EAT yourself SILLY? We sure did. Leftovers today even tasted tasty? I was trying to decide if I had a picture for each recipe on our Thanksgiving Day Menu. This is one of my hubbies favorites, and I believe it was posted without a picture. I realize it’s a tab bit late now, […]

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  • Sherry - 11/26/2010 - 5:22 pm

    Oh my that looks like the perfect treat! I wouldn’t think to pair sweet potatoes and apples!ReplyCancel

  • ingrid - 11/27/2010 - 8:26 am

    Hi, Jonna!

    Glad to hear you had a delicious Thanksgiving!

    There isn’t much I wouldn’t eat with caramel sauce drizzled on top!
    ~ingridReplyCancel

  • jessica - 11/27/2010 - 11:29 am

    These are going to be my Christmas Yams!! I bet the apples and caramel makes this dish so sweet. The best part is, I don’t have to try this recipe before hand. Since it’s yours I know it will be great.ReplyCancel

  • Chelsea @ Sprinkles of Parsley - 11/29/2010 - 12:23 pm

    Looks wonderful!ReplyCancel

  • Stacy - 11/23/2012 - 1:43 pm

    Thank you Jonna!!!! Made this dish along with your rolls recipe yesterday and they were both absolutely AMAZING!!!!ReplyCancel

  • candice - 11/27/2012 - 6:21 pm

    Found this on Pinterest and made it for Thanksgiving. It was delicious, thank you!ReplyCancel