Sweet And Crumby

Baking, a Love Story


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“The One” and a Chocolate Chip Cookie with Home Made Butter Toffee {Secret Recipe Club}

This is my first month as part of the Secret Recipe Club and what a better way to get my toes dipped into the water, then to get to feature a recipe from a talented blogger, Katie, at Epicurean Mom. I have to tell you, her stunning photos of her beautiful children immediately captured my attention.

There were so many drool-worthy recipes to choose from that I had a bit of trouble narrowing down my choice, but when I got to Home Made Butter Toffee Chunks in Chocolate Chip Cookies, I knew I had met “the one”. You know in the depths of your soul when you have found “the one”, don’t you? Continue reading


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A Parade Of Halloween Treats and Meals…

I am a bit of a Halloween addict I am afraid and when perusing my own blog, I realized just how many recipes I have posted for Halloween inspired food. So here is the parade…and an easy spot to find all the fun and scary food you are looking for…

Blood-Red Heirloom Tomato Soup with Vampire Fang Grilled Cheese

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60 Comments

Blogging, A Yummly Recipe Contest and Caramel Apple Cupcakes

HI ALL!!!! I AM SO EXCITED!!! My Red Velvet Vampire Cupcakes are a finalist in the Yummly Halloween Contest! PLEASE GO VOTE by hitting the like button below my Vampire Cupcakes  at Yummly here. 

The tangled web of blogging. It’s been an odd ride this last 15 months to say the least.  What started out as a strange obsession with baking and a random “What the heck” moment when clicking “publish” on my first post has turned into an even stranger obsession with blogging.

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Legendary Pumpkin Bread Pudding and My Favorite Gongoozler

First of all, you are probably now asking yourself two things…1)What makes THIS pumpkin bread pudding so extraordinary?and 2) What the HECK is a gongoozler? I will proceed to explain both if you are patient.

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Chocolate Spiderweb Cookies and a Spooky Halloween Hot Cocoa Bar

Here is something yummy and spooky for your Halloween table….soft yet slightly crispy chocolate spider web cookies. What could be more fun to serve your little guests after a cold night of trick-or-treating than a hot cocoa bar complete with chocolate spiderweb cookies, chocolate dipped Oreos, ghost-shaped Peep marshmallows and homemade chocolate spiders?

Even the adults can get in on this recipe since I managed to spike the icing in the adultified version. I added a little Frangelico to the icing to kick things up a notch. Continue reading


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A Birthday Cookie and One Last Hurrah

The dust has settled. It’s weird. My kitchen looks rather naked without its beautiful wood floors. It makes me uncomfortable; to see it like this…pulled apart at the seams.

Yesterday morning I knew this was the beginning of the end of my baking for a few weeks, at least in my own kitchen anyway. You know me, I will probably become a squatter in somebody else’s kitchen. I barely can breath without baking. Continue reading


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Death by the No Nut Chocolate Cookies

My favorite cookbook hands down is Death By Chocolate by Marcel Desaulniers. I can’t say that I’ve actually made more than 10 of the 30 or so recipes, but every recipe I have tried is my new favorite. These triple chocolate cookies are one of those favorites.

They are dark, extra chocolatey, soft with just a slightly crisp outer layer, and they are just a tiny bit salty. Can you think of a more perfect cookie? You can? It’s missing something perhaps? I know, some of you out there are literally jumping up and down shouting…”Where the heck are the nuts?” What was SHE THINKING?
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Vampire Fangs in Heirloom Tomato Soup

This Heirloom Tomato soup is honestly the best soup I have ever eaten.  I kicked your average tomato soup up a notch by adding Heirlooms to the Hothouse Tomato bunch and ended up with an addicting soup that has already got me planning my next batch of it.

Soup that you dream about all the next day,  knowing it’s in your fridge and just waiting to be dunked into by a rustic grilled cheese sandwich.

Heirloom Tomato Soup for Blood Sucking Vampires!
 Serves 5-6 bowls
3 tablespoons good olive oil
1 red onion, chopped
2 carrots, peeled and chopped
3 cloves minced garlic
1-2 Large Heirloom Tomatoes, chopped (not peeled)
4 medium-large vine ripened tomatoes, chopped (not peeled)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup chopped fresh basil leaves,
3-4 cups “no chicken” vegetarian broth or chicken broth
2 t. sea salt or to taste
2 teaspoons freshly ground black pepper
3/4 cup half and half or whole milk
Toasted grilled cheese points for serving along side
Possible toppings: nonfat Greek yogurt, dolloped or put in a pastry bag, fitted with a small, round tip and swirled on; chopped fresh basil, grated cheddar if you are not serving with grilled cheese, grated gruyere on a crouton on top of soup.
*Add a few drops of red food coloring if you want your soup “red” for “vampire blood”.

For the Soup: Heat the olive oil in a large, heavy-bottomed stock pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes until very tender.  You want the onions to be carmelized. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes begin to break down and are very soft.

 Add the half and half to the soup, stir and process the soup through a food mill into a bowl, discarding only the dry pulp that’s left.  Or if you don’t have a food mill, roll up your sleeves for the following steps: Send it through a blender in small batches. LEAVE THE LITTLE CIRCLE IN THE TOP of your lid open or off and PLACE A CLEAN TOWEL OVER THE HOLE or you will get burned. I have an immersion blender and I just pureed the soup with that. Then push your soup through a large sieve or strainer. This took me a while, like 15 solid minutes of forcing the soup through the strainer but it was SO worth it. Really.

Reheat the soup over low heat just until hot and serve with any of the suggested toppings and a grilled cheese sandwich…cut in tooth shapes if you want it for a Halloween themed dish.  Enjoy…I know you will!


69 Comments

Red Velvet Vampire Cupcakes

The Halloween party has begun early over here with these Red Velvet vampire cupcakes. This recipe honestly will rock your world and will beat out any other Red Velvet recipe in any throwdown, showdown or bake-off.  Trust me.  And with the new McCormick black and their red food coloring, it was easy to make an everyday Red Velvet cupcake into a blood-sucking vampire.

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Mega Give Aways and a Chocolate Macaroon Bundt Cake

Hello, I have a very exciting week ahead of me for Sweet and Crumby and for you, my awesome readers. I have TWO GREAT GIVE AWAYS this week so you may want to become a subscriber so you are notified when those posts go up. The first give away is for an awesome selection of Halloween Inspired goodies from McCormick! You’ve got to come back tomorrow for the “reveal” to enter.

I have also been visited by the Fairy Hobmother from Appliances Online and WON a $100 Amazon Gift Card by commenting on Angie’s Recipes!  I will get to participate in the fun of helping the Fairy Hobmother give out a $100 Amazon Gift Card this week so stay posted on the posts!

Please excuse the very horrible lighting.


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