Time flies when you're unemployed...

It is almost July...did you know that?  Why didn't anyone tell me?  Once again I haven't written anything in weeks, but this time I have a series of perfectly valid excuses for my lack of updates....for one, my brother got married again to his beautiful wife, Hsiao-Han, this time in VT (where our family is) because last time it was in Taiwan (where her family is) and then there was a small one in NC (where they met and live) so they owed us a wedding, since everyone else got one.
I was in the bridal party, and I had a blast welcoming my sister-in-law to the family once again.  It was a beautiful ceremony up at Trapp Family Lodge in Stowe on a beautiful spring day with lots of friends and family and I don't think the day could have been more perfect!

Excuse number 2:  I PASSED THE FE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  (And I was so excited when I got my little "You are now officially an engineer-in-training" certificate in the mail that I couldn't do anything but smile and jump up and down for days, and the jumping made typing difficult.)  I got myself a bottle of classy bubbly and toasted my new title (Shelby A. Perry, E.I.T.) with some good friends and had a "Shelabration!"  So hey, that's awesome....and makes me feel like I didn't just waste the last couple months of extensive studying....

Excuse number 3: I was unemployed.  I know typically that means that you have more time, but in my case it meant that I did more hiking than I have done in ages, volunteered a whole bunch with the Conservation Commission in Johnson, applied to the 2 or 3 jobs per week that I found interesting (I have the patience to be picky in my job hunt and I have decided that my happiness is worth it), and found new and interesting things to cook, bake, and create.  I put all that free time to good use until it wasn't all that free anymore, which is the way it should be.  Annnyyyywayyyy, all that being said, somewhere along the way all of that job applicating paid off, which brings me to excuse number 4:

I.  GOT.  A.  JOB.  About a week ago I got a call from one of the positions that I interviewed for and really really wanted, and guess what!?!?!  They wanted me too!  So now I'm hitting the road, actually in 3 days, for the mystical and exciting land of Wyoming!  That's right, I'm moving from the second least populated state in the country to the very least populated state in the country...raise your hand if you didn't see that coming...yeah...that's what I thought.  

Sooooooooooooooo as you can see my life has been quite busy lately, and is only going to get busier, as I pack up my life and move back into my Honda Civic for the 2000 mile trek out to Wyoming.  I am so incredibly excited (although I am quite sad to leave Johnson, which has grown on me lately) to start my new adventure!  Wish me luck and get excited!  As usual I have been baking up a storm, because packing is boring and I would rather feed my friends that pack my bags.  I have made a few repeats (these cookies and cream cheesecake cupcakes went over well with my friends here, I (of course) made truffles, and for my brother's stag party I repeated these Irish car bomb cake balls) and a few new ones, like a blueberry knotweed crumble for the conservation commission meeting and a (and this one is an original, wrote the recipe myself....) Maple Bacon Cheesecake that came out pretty okay if I do say so myself...the recipe is to follow.  Wish me luck on my new adventures, pictures from the road to come...  

Maple Bacon Cheesecake:

Crust:

about 4 cups graham cracker crumbs

bacon grease from half the bacon

a few tablespoons of butter (until you reach the right consistency)

Dash of maple syrup

about 2 pieces of maple bacon

Filling:

4 8oz packs plain cream cheese

1/2 c sour cream

4 eggs

1 tsp vanilla extract

1/2 c grade B maple syrup

Topping:

4-5 pieces maple bacon, cooked crispy

1-2 tbsp brown sugar

Combine crust ingredients in food processor and press in bottom of greased 9 in spring for pan.  Beat filling ingredients together until smooth, pour over crust and bake for 50 minutes at 350 degrees.  Remove baked cake from oven and let cool/set 10 minutes on a wire rack, filling will settle down into the pan.  Chop topping ingredients together in food processor until small bacon bits are evenly coated with sugar, sprinkle over cheesecake after it has cooled for 10 minutes.  Let the cake with topping cool in the hot (but off) oven for 1 hour, transfer to a wire rack until it is room temp, then cool in fridge over night if possible, but at least 4 hours.  

I don't have a picture of it being enjoyed because it was so delicious I literally could not stop to take one.  Sorry, maybe I'll make it again so you can see the end result.

April Fools.

As a cruel April fools joke on us all the powers that be have caused a small spring snow storm to white out all of the wonderful dirty-ness of spring on April first here in Northern Vermont and I'm not what you might call thrilled.  April is about warm rains, mud puddles, and my doggies finally being able to play in the river again without fear of being swept away under ice.  Snow is not included, nor is it welcome, in that description.  In an effort to cheer myself up in the few remaining hours before I have to go to work and sort sale tags for 5 hours I have decided to visit my favorite website and make a list of some new recipes to try for spring.  Recently I have been in a chocolate chip cookie rut, baking a batch every week or so with a few different recipes but always fairly consistent results.  Now, there is absolutely nothing wrong with chocolate chip cookies, but I feel that it's time for a bit of a change.  Last week I went for oatmeal cookies using an old fashioned cranberry oatmeal cookie recipe from one of my mothers cranberry cookbooks and I was VERY disappointed.   My cookies came out way too cakey for my liking, not nearly chewy enough, annnddd the first batch cooked faster than anticipated and set off our mind-blowingly annoying smoke detector system when the bottoms got only ever so slightly burned.

No pictures of those because they were a great disappointment for me.

The day before yesterday I set about making cookies to bring to lunch with my Grandma and again, in an effort to stray from my chocolate chip cookie rut, I attempted a new recipe.  This time butter cookies with a thumb-print full of blackberry jam or chocolate in the center.  These came from an old Betty Crocker cookbook and turned out much better, but still not as satisfying as I might have hoped.  Pictures below, but no recipe because to be honest, they just weren't that special.

Now onward, to new and exciting things.  I have realized that I am going to need to work a little harder to get out of my plain old chocolate chip cookie rut and so I will be branching out much further than simply other varieties of cookies.  The possibilities are endless, but here are some of my favorites thus far:

Peabody's Really Bad Day Fix-It-All Chocolate Chip Cookie Dough Cheesecake - A new and cheesier way to enjoy chocolate chip cookies!
Homemade Samoas - Yep, thats right, make your own Girl Scout Cookies.  I'm there.  Samoa's are my favorite so naturally making my own is the next logical step...unless I decide to make these instead:
Samoa Truffles - So everyone knows I love truffles.  Love to make them, love to share them, love to eat them myself, play with new flavors, coatings, fillings.  Samoa truffles?  Yep, this is definitely going to have to happen.
Cinnamon Raisin Brown Rice Pudding - This just looked all warm and delicious and it is snowing out so naturally warm cinnamony-raisin things would have to make the list.
Bri's Sweet Pretzel Cookies - A super twist on traditional chocolate chip cookies, these pretzel and berry and chocolate chip cookies look to be anything but boring.  Still in the cookie comfort zone, but with all kinds of new flavors.  I'm intrigued...

So there you have it, my "I spent 5 minutes on tastespotting and already have more recipes than I could possibly need so I have to stop now before this gets out of hand" baking wish list.  Now if only I could find people to share with...

Eventually I will most likely try them all but if anyone has a preference for which one I should try first, like if you're planning on stopping by my house and would like to find some Samoa Truffles all ready for you, just let me know.  I would be happy to take requests.

There, that brightened up my April Fool's Day!