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Saturday, January 16, 2010
Cream Cheese Cinnamon Rolls
After trying these twice, I didn't completely sweep out the old. I realized there were a couple of details from my stand-by method that I couldn't abandon. The dough ingredients were much like those for my old rolls other than the use of cream cheese, but there was a difference with the butter. For the new rolls, the butter was to be softened to room temperature and then kneaded into the dough with a dough hook on a mixer. It didn't work itself into the dough very well, and the first time I ended up kneading a bit by hand to be sure the butter was incorporated. The second time, I warmed the butter to almost but not quite melting as I always did in the old version and then didn't have to knead by hand. Then, after the dough had doubled in size, it was rolled into a ten inch square, and this is where the cream cheese was added. Softened cream cheese was spread on the square of dough, and the dough was folded almost like folding butter into homemade puff pastry which I still haven't attempted. So, the dough was folded into thirds like a letter and then turned and folded again. Then, it was rolled out into a large rectangle to be topped with fillings. This new recipe suggests brushing the dough with melted butter, but again I reverted to my old ways with the butter. The first time around, the melted butter seemed to run out of the rolls and the bottoms browned too quickly as they baked. So, the second time, I spread very soft but not melted butter on the dough just like old times. A topping mixture of brown sugar, cinnamon, cloves, maple syrup and granulated sugar was spread on the buttered dough, and I included pecans and raisins one time but not the other just to mix it up. Then, the dough was rolled and cut and the rolls were placed in a buttered baking dish. You can either let the rolls rise for two hours and bake them, or you can place them in the refrigerator overnight. If refrigerated, they should come to room temperature before being baked.
Old recipe or new, it's hard to beat the aroma of homemade cinnamon rolls in the oven. When they were baked and cooled, they were topped with a simple confectioner's sugar frosting with some maple syrup in it. This is a richer version of a cinnamon roll than my old recipe, and the dough was tender and incredibly good. In the end, I don't think the old will be thrown out since it almost seems like a light recipe now, but I'm definitely keeping the new.
I'm submitting this to Yeastspotting where you'll find some seriously well-made bread.
Posted by lisa is cooking at Saturday, January 16, 2010
43 comments:
I am so past due for reading your posts (I'm systematically going through my reader in alphabetical order) but there was no way I was going to put this on the back burner! Wow!! I would give TWO limbs for just one of these rolls. I love that you incorporated tried and true methods with a new recipe.ReplyDelete
I bet these rolls must be very yummy coz you have put cream cheese in the dough!ReplyDelete
wow...Cinnamon rolls with cream cheese!! Lisa, this is simply irresistible!ReplyDelete
These look so good. I love The New Basics. I use it all the time. Pioneer Woman also has a really good cinnamon roll recipe.ReplyDelete
All Our Fingers in the Pie: I have her book and will have to try those next!ReplyDelete
I always associate cinnamon rolls with my mom, and hers were amazing. Yours are looking much the same, I am going to have to try these for myself!ReplyDelete
nothing better than extra special cinnamon rolls..ReplyDelete
Such hard work for such pretty rolls. I'm glad you have enough experience as a baker to know what works and what doesn't. I think these look incredible.ReplyDelete
These look so irresistble! Wow, I just want to take bite--cinnamon rolls always make me nostalgic for my childhood.ReplyDelete
I haven't tried to make my own cinnamon rolls yet, but just looking at your pics make me want to get into the kitchen right now.ReplyDelete
OMG, those look irresistible! So moist and fluffy!ReplyDelete
I've been wanting to try cinnamon rolls for awhile now. i've been hoping to try the pioneer woman's, but it makes so many it intimidated me. yours look great though!ReplyDelete
I've made this before, and it is beyond amazing. YUM!ReplyDelete
Your main photo is awesome. It's one of the best I've seen of frosted rolls.
I'm ashamed that I don't have a cinnamon bun recipe. Old or new.ReplyDelete
It's midnight here, and I wish I had one... :( Yumm!ReplyDelete
Aw... these rolls look crazy good. I, too, have a cinnamon roll recipe that I've been using for years. Guess it's about time I tried something different. Cream cheese in the dough sounds really good.ReplyDelete
What a scrumptious cinnamon roll! I love the cloves and maple syrup - a nice little twist.ReplyDelete
oooh...I like the idea of cream cheese in dough. yummyReplyDelete
They are beauties and I love cream cheese dough...very nice.ReplyDelete
Gorgeous! The cream cheese in the dough sounds amazing!ReplyDelete
oh lisa, you temptress. of all the recipes with which to experiment, those for cinnamon rolls must be the most rewarding. i like where you're going with this, particularly with the use of maple syrup!ReplyDelete
Exceptional site, really way past the ordinary. Love the recipe, clean, crisp photos and easy to follow. I shall be sure to return for another bite of this deliciousness.ReplyDelete
Thank you for sharing,
Cheers, PT
You can visit me at http://ptsaldari.posterous.com
These look fantastic! Cinnamon buns are one of my soft spotsReplyDelete
These look incredible. My mom always makes cinnamon rolls in the winter - and every Christmas, too -- and even seeing a photograph of cinnamon rolls makes me think of her. I love the sound of cream cheese...yum!ReplyDelete
I don't think there is anything better in the morning than a hot cinnamon roll. And yours look delicious. What a super idea to add cream cheese. That must make these rolls heavenly!ReplyDelete
beautiful swirls. yay for discovering another nice cinnamon roll recipe~ReplyDelete
Ok Lisa, you really don't want me to fulfill my resolution of eating less sugar, do you? LOL. They look delicious and the addition of cream cheese is just making me crazy!ReplyDelete
Lisa I love your look absolutely awesome!! I love this recipe, gloriaReplyDelete
Oh I can just smell the rolls coming out of the oven. I'm such a lazy baker, I almost never make rolls. My mom used to make them a lot. Should start a new trend for myself.ReplyDelete
And the cream cheese sounds inspired.
I haven't had a cinnamon roll for so long. Yours look perfect! I'm way overdue!ReplyDelete
Waw,...Lisa!! these cinnamon rolls sing to me!!ReplyDelete
I woud like 2 rolls please!
You are seriously killing me here. Hah! Gawd, I just want to pull off one of those yeasty, soft rolls, especially because you put maple syrup in the frosting. Perfection!ReplyDelete
Oh my...I just drooled a little, ok a lot at these. Cream cheese works great in pastry I find and so I can imagine it works beautifully in rolls too! :DReplyDelete
Oh my..this looks so good! I've always wanted to try making cinnamon rolls, this sounds like a keeper with the cream cheese in the dough!ReplyDelete
- AnonymousJanuary 19, 2010 at 9:54 PM
Mmmm... cinnamon rolls! They are my favorite and I haven't had one in a while! I want to make these asap!ReplyDelete
I would make these for the smell alone! There are only a few things that beat cinnamon in the lovely smells department!ReplyDelete
Everyone must be drooling over these. The pan would be wiped clean in minutes.ReplyDelete
These look insanely fantastic! I used cream cheese in dough for the first time a few weeks ago when I made rugelach and I loved the texture. Beautiful job!ReplyDelete
this is mouth-watering especially the last photo :)ReplyDelete
- AnonymousMay 25, 2010 at 10:14 AM
OMG.. lip smacking good. I cannot resist cinnamon rolls and the way it makes the house smell is insanely good!!! Looks beautiful.ReplyDelete
Imagino cheiro na hora q estavam no forno.ReplyDelete
Eles estão demaiisss,aiiii deu vontade!! :)


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Nunavut, Clyde River, Qaqqasiq Apak, August 27, 2005, Tape #1
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Interview with Apak Qaqqasiq about climate change, Clyde River, Nunavut, August 27, 2005. In Inuktitut with English translation.
Siila Watt-Cloutier launched the world's first international legal action on climate change. On December 7, 2005, based on the findings of the Arctic Climate Impact Assessment, which projects that Inuit hunting culture may not survive the loss of sea ice and other changes projected over the coming decades, she filed a petition, along with 62 Inuit Hunters and Elders from communities across Canada and Alaska, to the Inter-American Commission on Human Rights, alleging that unchecked emissions of greenhouse gases from the United States have violated Inuit cultural and environmental human rights as guaranteed by the 1948 American Declaration of the Rights and Duties of Man. Although the IACHR decided against hearing her petition, the Commission invited Ms. Watt-Cloutier to testify with her international legal team (including lawyers from Earthjustice and the Center for International Environmental Law) at their first hearing on climate change and human rights on March 1, 2007.


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Difference between revisions of "Minneapolis St Paul"
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__NOTOC__ {{Chapter Template|chaptername=Minneapolis-St. Paul (OWASP MSP)|extra=The chapter president is [mailto:[email protected] Alex Bauert] and the vice presidents are [mailto:[email protected] Lorna Alamri] and [mailto:[email protected] Todd Dahl].

'''Up Next:''' '''OWASP-MSP: March 2015 Chapter Meeting on March 16th. Join us for a presentation by Kevin Nassery on Measuring Software Security Programs.
__NOTOC__ {{Chapter Template|chaptername=Minneapolis-St. Paul (OWASP MSP)|extra=The chapter president is [mailto:[email protected] Alex Bauert] and the vice presidents are [mailto:lorn[email protected] Lorna Alamri] and [mailto:[email protected] Todd Dahl].

'''Up Next:''' '''OWASP-MSP: March 2015 Chapter Meeting on March 16th. Join us for a presentation by Kevin Nassery on Measuring Software Security Programs.
Register now:[https://www.eventbrite.com/e/owasp-msp-march-2015-chapter-meeting-tickets-15858572417] Google Map - [https://maps.google.com/maps?output=classic&dg=brw].
Register now:[https://www.eventbrite.com/e/owasp-msp-march-2015-chapter-meeting-tickets-15858572417]Google Map - [https://maps.google.com/maps?output=classic&dg=brw].
Revision as of 19:10, 10 March 2015
OWASP Minneapolis-St. Paul (OWASP MSP)
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With young stars Parker, Maya Moore and Tina Charles a big part of the success in London it doesn't look like the run will end anytime soon.
The U.S. faced its only challenge of the London Games when Australia took a four-point halftime lead. It was the first time in 12 years that the Americans had been trailing at the half. There was no panic or worry. They just stepped up their defense and vanquished the Aussies, winning by 13 points.
France, which came into the gold medal game unbeaten, stayed with the U.S. for the first 12 minutes before Parker took over. She scored eight straight points during a 13-2 run that gave the U.S. a 37-23 advantage. Twice the 6-foot-4 Parker grabbed the rebound on the defensive end and dribble up through the defense scoring on the other.
While Parker — who also had 11 rebounds — was providing the offense, the Americans turned up their defense, holding France to just one basket over the final 7:25 of the half.
The U.S. led by 12 at the half and poured it on in the third quarter. France was able to get within 41-31 but the U.S. ended the French's hope of the monumental upset, scoring 13 of the next 14 points.
On one sequence, Catchings got a steal, passed it to Bird, who hit Moore in perfect stride for a finger-roll lay-in down the lane. It only got worse from there for France, which was making its Olympic debut.
The silver medal was the first for France. French women's basketball has been on the rise over the past few years.
The victory over Russia in the semifinals set off a wild celebration for the unbeaten French, who have been on the rise in women's basketball over the past few years. They won the European Championship in 2009 and qualified for the Olympics for the first time since the 2000 Sydney Games where they finished fifth. In this tournament France has already defeated Australia in an overtime thriller and now topped Russia twice.
A win over the Americans would have been incredible.
The French had been led by flashy point guard Celine Dumerc. She has been the catalyst for this remarkable run. Her 3-pointer with 0.2 seconds remaining in overtime helped beat Britain in the preliminary round. She also hit a big 3-pointer against Australia and two clinching free throws in the team's four-point win over Canada.
The Americans bottled her up. Her only field goal in the first half got France within 24-21 before the U.S. turned up its defense. She finished with just eight points.
With the victory, Moore joined an exclusive club. She's just the seventh player to win titles in college, the WNBA, the FIBA world championship and the Olympics. Teammates Bird, Taurasi, and Swin Cash are already members.


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How Lack of Expertise Is Hampering Cloud Adoption
Last week at a cloud session at Interop, Brian Butte, chief architect, financial services for AT&T, polled a room full of IT professionals, asking how many of them have back-end platforms that are less than 10 years old. Only three hands went up in the room of 25 or so.
"We've all got stuff that we've needed to change for years… by not changing them, we're entrenching our past mistakes and limitations into the future," Butte told the crowd.
Not only is transformation needed in back end platforms, but business models need to change to, Butte said. "Most systems are still based on a 1-800 inbound number. Customers now are interacting with businesses in new ways. They are using mobile apps, email, chat and social media," Butte noted.
[See Related: How Banks Can Adopt the Cloud Securely]
Businesses need to change to accommodate these communication channels, and the cloud will enable that change, according to Butte. "The cloud is the platform that e-business tools are being built on… your mobile, your social media, your real-time analytics, they will all run on the cloud," he explained.
For instance, the cloud is the best platform to enable a truly mobile-first strategy, Butte said. The agility and the flexibility of the cloud will help organizations deal with the necessity of constantly optimizing and releasing new versions of their apps for different operating systems, he pointed out.
But most organizations right now don't have the necessary talent to be so dependent on the cloud, Butte said. "The biggest problem in the cloud today is that the pace of innovation is outstripping our expertise," he told the audience.
And gaining that expertise is difficult without greater collaboration across organizations. One banking IT professional explained to Butte that keeping developers on the same page is his organization's biggest challenge in the cloud, Butte related. When one developer figures something out, the tools need to be in place to share that knowledge across the organization, or else each individual and team will have to figure everything out on their own, Butte explained. Some IT organizations might not feel secure in using some third-party collaboration tools to disseminate new knowledge through the organization, but without them it will take much longer to move to the cloud, Butte remarked.
Butte also drew a line between the lack of necessary skills for enterprise cloud adoption and the current immigration situation in the U.S. Last year it took months for all of the H-1B visas available for foreign workers to be claimed, Butte noted, where as in 2007 it only took days. "Developers in China, India and Eastern Europe are staying there now," he shared. "We are going to have get a lot better in targeted recruiting and training [for talent]."
Jonathan Camhi has been an associate editor with Bank Systems & Technology since 2012. He previously worked as a freelance journalist in New York City covering politics, health and immigration, and has a master's degree from the City University of New York's Graduate School ... View Full Bio


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Irritec USA
Irritec Perma-Loc Elbow
A Perma-Loc Tubing Elbow is used to connect two pieces of the same size polyethylene tubing to achieve a 90° turn.
Perma-Loc fittings and adapters are heavy duty reusable connectors for all your connection needs. They are very easy to use and require no special tools. Perma-Loc fittings are available for both Tubing and Tape. The Tubing connectors can be used on blank tubing as well as drip line.
- To Use: Simply push tubing or tape over barbed end, then hand-tighten locking nut over tubing or tape for a permanent secure fit.
- To Remove: Just loosen locking nut, pull tube off and re-use as needed.
Perma-Loc fittings look similar to traditional flange and locking nut plumbing connections; however, in most cases, they work differently. Unlike a typical locking nut which comes off the fitting and slides over the tubing, a Perma-Loc locking nut is usually not removed from the fitting. The exception to this rule might be some of the larger 3/4" and above tubing fittings.


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Small spheres bracelet
Rhodium-plated 925 silver bracelet, featuring 6 mm beads. Length: 19.7 cm. The jewels from the Such a perfect day collection are hypoallergenic, perfect for every occasion and come with packaging. Bianca Milano jewels are made with great passion and careful attention to detail, characteristics that only the uniqueness of Made in Italy products can provide. Shipping guaranteed within 48 hours. - Code: WSBC00128


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The Law Commission will review the law of succession. The law of succession is the system of rules that governs who gets a person's property when they die.
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In August 1989 the Minister of Justice asked the Commission to review all evidence law to make it as clear, simple and accessible as...
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Pear and almond tart
Makes one 9-inch tart (8 servings)
This elegant dessert takes just minutes to prepare and then bakes on its own, filling your kitchen with an enticing aroma. To serve warm, pop the tart into the oven just as you and your guests sit down for dinner. Muscat or Sauternes makes a lovely pairing, should you wish to serve wine with dessert.
For variety, substitute hazelnut-flavored liqueur for the almond-flavored liqueur and hazelnuts (skins removed) for the almonds.
For the Cookie Crust
3 tablespoons unsalted butter
¼ cup sugar
1 egg yolk
¾ cup all-purpose flour
For the filling
¾ cup heavy cream
¼ cup sugar
¼ cup all-purpose flour
¼ cup almond-flavored liqueur, such as Amaretto
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup sliced almonds
2 fresh pears (ripe but not soft), peeled, cored, and halved, each half cut into about six ½-inch thick wedges
Preheat the oven to 400°F.
To make the crust, use an electric mixer to cream the butter in a small bowl. Add the sugar and egg yolk; beat until smooth. Using a fork, stir in the flour until it is well blended and forms fine crumbs. Or, prepare the crust in a food processor, using an on-and-off motion. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until slightly firm, about 10 minutes. Crust will not be slightly firm but not browned. Set aside to cool.
Meanwhile, to prepare the filling, whisk together the cream, sugar, flour, liqueur, salt and cinnamon in a medium bowl until smooth.
Arrange the pears, pinwheel style (thickest portions to the outside edge), on the prepared crust. Save 2 pear wedges, cut them in half horizontally, and arrange in the center. Pour the cream mixture evenly over the pears. Sprinkle with the almonds.
Bake for about 25 minutes or until the top is lightly browned and the sauce is not runny. It will be like custard and not firm. Let stand for at least 15 minutes before slicing. Serve warm or at room temperature.


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Tuesday A.M. Quickie here: Knicks win! (and other NBA observations), the state of Boise, Malkin Mania, NFL Quick Hits and more.
West Virginia-Louisville is the biggest game of the college football season so far, edging out Ohio St-Texas. If this game's winner proceeds to win out, it will be the second-biggest game of the season, period. (Behind, OSU-Mich, obvs.)
Why? Because, as I've been saying since the summer, it's a de facto national-championship semifinal game: The winner -- again, if they win out -- will likely be the second team in the BCS title game, meeting the Ohio St-Michigan winner.
Now, "winning out" is suddenly no guarantee (The Rutgers Factor! Can you believe we have a "Rutgers Factor?!?!"), but it will be very hard to deny the legitimacy of West Virginia, if they beat a Top 5 team on the road (or Louisville, if they beat a Top 3 team at home).
What makes this all the more intriguing is that WVA and L'ville have the entire stage to themselves tonight in primetime: Every college football fan will be paying attention, and there are no other games to distract us.
A spectacular showing by one or the other (or both, as in last year's wild barn-burner) will do more than all this season's previous games combined.
There's a fascinating kicker from Big East commish Mike Tranghese in Pete Thamel's profile of the Big East in today's NY Times, which ends with Tranghese's feelings if an unbeaten Big East champ is nudged out of the national-title game by a one-loss champ from, say, the SEC:"I'd be disappointed. But if the worst thing that happens to the Big East is that we have a 12-0 team who finishes third in the country left out of the championship game, and we go play in another major bowl, it isn't so bad."
I appreciate the attempt to manage expectations and I appreciate how far the Big East has come from two years ago when the league was a BCS laughingstock, but this is precisely the wrong thing you'd want to hear from a commissioner of a conference trying to earn everyone's respect. I wonder how WVA or L'ville (or Rutgers) fans/boosters/coaches feel about that?
Comments Question: What's your take on the game? The stakes? Is this game getting enough hype? Too much? Too little? Have at it.-- D.S.


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By The Open Group Conference Team
The Open Group Conference in San Francisco has brought together a plenary of speakers from across the globe and disciplines. While their perspective on enterprise architecture is different, most seem to agree that enterprise transformation is gaining momentum within the enterprise architecture community. During Day Two of the Conference in San Francisco, a number of speakers continued the discussion and the role that standards play in the process of fundamentally changing the enterprise.
The New Role of Open Standards
Allen Brown, President and CEO of The Open Group set the tone for the day during his opening address, providing an overview of enterprise transformation and the role that enterprise architecture and open standards have in shaping the future.
"It's a journey, not an event," stated Brown. He also reinforced that enterprise transformation in not just about reducing costs – it's about improving capabilities, functionality and communication.
In addition to highlighting the tremendous accomplishments of its over 400 member organizations, Brown showcased a number of case studies from a wide range of global enterprises who are leveraging enterprise architecture (EA). For example:
- University Health Network in Ontario is utilizing EA as a solution for improving the quality of healthcare without increasing the cost
- Caja Madrid relies on EA to improve the bank's capabilities while reducing its vulnerabilities and the cost of those vulnerabilities
- SASOL, an integrated energy company in South Africa, is utilizing EA to improve the organization's function while reducing cost
- Cisco is utilizing EA as it provides a common language for cross functional communication
Brown also mentioned the release of a new open standard from the FACE Consortium, which is transforming the avionics industry. According to Capt. Tracy Barkhimer, program manager for the Air Combat Electronics Program Office (PMA-209), the new standard "is quite possibly the most important innovation in Naval aviation since computers were first incorporated into airplanes. This will truly pave the way for the future."
An Architecture –based Approach
The next plenary speaker was Bill Rouse, the Executive Director of Tennenbaum Institute at the Georgia Institute of Technology, and a professor in the College of Computing and School of Industrial and Systems Engineering. His research focuses on understanding and managing complex public-private systems such as healthcare, energy and defense, with emphasis on mathematical and computational modeling of these systems for the purpose of policy design and analysis.
Rouse posed the notion: you can be the innovator or the transformer.
Of course all businesses want to be the former. So how is architecture involved? According to Rouse, architectures are transformative by nature by providing evidence-based decision making by looking at an enterprise's operational systems, technical levels and socio-technical architectures. However, as he pointed out: "You have to being willing to change."
Building a Roadmap to Solve the Problem
Tim Barnes, Chief Architect at Devon Energy, one of North America's leading independent producers of oil and natural gas, shared his hands-on experience with enterprise architecture and the keys to the company's success. After the company experienced a profound growth between 1998 and 2010, the company needed to simplify its system to eliminate berries that were impacting business growth and driving excessive IT costs. Barnes was chartered by Devon to develop an EA discipline for the company and leverage the EA process to reduce unnecessary complexity, help streamline the business and lower IT costs.
The Cyber Threat
Rounding out the lineup of plenary speakers was Joseph Menn, a renowned journalist in the area of cyber security and the author of Fatal System Error: The Hunt for the New Crime Lords Who are Bringing Down the Internet.
When it comes to cybercrime and security, "no one is telling us how bad it really is," said Menn. After providing a few fear-provoking examples, and instilling that the Stuxnet affair is just a small example of things to come, Menn made it clear that government will only provide a certain level of protection – enterprises must take action to protect themselves and their intellectual property.


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Tuesday, October 27, 2009
Maple Chocolate Walnut Bars
From the kitchen of One Perfect Bite...We spent most of Sunday at a Mushroom Festival held at the arboretum in our area. This is a yearly event and I really look forward to it. Many of the Master Gardeners volunteer for the event. I'm not among them because I want the day to peruse and learn and touch base with folks I haven't seen since the last show. If you're into mushrooms there are some prestigious elbows to be rubbed here and that's hard to do when you are manning an exhibit. My guilty conscience is assuaged by donating baked goods for the cold wet volunteers who do what I should be doing. This Sunday I made several pans of these wonderful bar cookies. They are embarrassingly easy to make and I have yet to meet anyone who doesn't like them. I'd love to tell you it's a gourmet creation. It's not. The recipe comes the Eagle Brand test kitchen. I don't know if my experience is unique, but I have extremely good luck with recipes from these kitchens and I never hesitate to try the ones they feature. Today's recipe requires no special equipment and it's very easy to do. The bars are wonderfully flavorful and they are crowd pleasers. Nuff' said. Here's the recipe.
Maple Chocolate Walnut Bars...from the kitchen of One Perfect Bite courtesy of Eagle Brand Test Kitchen
1-1/2 cups Pillsbury BEST® All Purpose Flour
2/3 cup sugar
1/2 teaspoon salt
3/4 cup cold butter
2 large eggs
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1-1/2 teaspoons maple flavoring
2 cups chopped walnuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1) Heat oven to 350 F. Combine flour, sugar and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 1 egg. Press evenly into an ungreased 13 x 9-inch baking pan.
2) Bake 25 minutes. Beat sweetened condensed milk, remaining 1 egg and maple flavoring in medium bowl. Stir in walnuts. Sprinkle chocolate chips evenly over partially baked crust. Top with walnut mixture, spreading evenly to edges.
3) Bake an additional 20 to 25 minutes or until golden. Cool. Cut into bars. Yield: 36 bars.
34 comments :
- Chats the Comfy Cook said...
These are absolutely stunning bars. I am going to print up the recipe. This is a recipe, I think, everyone is going to like. Thanks.
- October 27, 2009 at 12:38 AM
- Jaynie said...
Great pictures. These look so yummy and easy.
- October 27, 2009 at 1:19 AM
- theUngourmet said...
I have a can of this condensed milk in my cupboard right now. I've been wanting to do something with it. I know what to do now! These look amazing!
- October 27, 2009 at 1:19 AM
- Mary | Deep South Dish said...
Looks wonderful!
- October 27, 2009 at 1:28 AM
- Cathie said...
they look great, spotted them on tastespotting & had to pop by for a visit. fantastic blog!
- October 27, 2009 at 3:10 AM
- Coleens Recipes said...
I was looking for something to bake tomorrow, these look PERFECT. I love baking with SCM.
- October 27, 2009 at 5:23 AM
- Katherine Roberts Aucoin said...
Mary your Maple Chocolate Bars just exude Fall. These sound perfect for sharing with the neighbors on Halloween!
- October 27, 2009 at 7:33 AM
- Hootin Anni said...
I read your blog entry title in my Google reader, and started swallowing hard...knowing by the time I saw your photo share, I'd be drooling. And I am.
You torture me Mary.
But ohhhhhhh, my....so so good. I can smell them baking, I can TASTE 'em too.
- October 27, 2009 at 8:12 AM
- Cathy said...
Ooey, gooey and delicious. Maple is one of my favorite flavors this time of year. My family will love this, Mary.
- October 27, 2009 at 8:17 AM
- Frenchie said...
I don't care if this is not gourmet, all that matters is that they look good. Just the thing to have a square of on a rainy, gross afternoon. Thanks for the great recipe and beautiful pictures.
- October 27, 2009 at 8:43 AM
- Lori said...
Hmmmm. These sound perfectly decadent.
I just looked at their site. I have some condensed milk that I need to use- what a perfect place to find the right recipe.
- October 27, 2009 at 8:56 AM
- annies home said...
those look delicious
- October 27, 2009 at 9:35 AM
- Dee said...
oh, wow mary. these look AMAZING. i was going to make my dad some praline brownies to cheer him up, but i might try these instead! they look ridiculous!
- October 27, 2009 at 10:03 AM
- Puna said...
I'm going to try this. It has one of my most favorite ingredients, sweetened condensed milk. A whole can! Yum!
- October 27, 2009 at 10:08 AM
- Allie said...
Yummy my mouth is watering!
- October 27, 2009 at 10:35 AM
- Lyndas recipe box said...
These are very drool worthy sweets! Bookmarking for my husband-he'll love these! And so will I.
- October 27, 2009 at 10:50 AM
- Suzanne said...
- October 27, 2009 at 11:17 AM
- Pam said...
Oh Mary - these have me drooling. I love maple/chocolate. YUM!
- October 27, 2009 at 12:35 PM
- Debbie said...
Oh...those look good. Definitely my kind of food!
- October 27, 2009 at 1:00 PM
- George Gaston said...
Mary, these are truly decadent rich looking bars. Bet they are unbelievably delicious. Thanks...
- October 27, 2009 at 1:02 PM
- The Cooking Photographer said...
Lol! I do that too. Bake for something to ease my guilt. They look so moist and gooey Mary, I would likely eat the pan before they arrived!
- October 27, 2009 at 2:27 PM
- Katy ~ said...
Oh my, oh my, oh my. Your cookies just leap off the screen (and I wish into my mouth!).
- October 27, 2009 at 2:32 PM
- Claudia said...
These look heavenly - just divine. I think your wet, cold volunteers are very lucky. I'd volunteer for some!
- October 27, 2009 at 2:46 PM
- Baking Monster said...
Those look so gooey and good,perfect for the season,and I'm jealous you got to go to a mushroom fesitival. :)
- October 27, 2009 at 7:16 PM
- Miss Meat and Potatoes said...
Hooray for condensed milk!
- October 27, 2009 at 7:35 PM
- Allie said...
Oh, god Mary. I will be making these as soon as the pumpkin pie bars are eaten up! Holy cow they look amazing.
- October 27, 2009 at 8:47 PM
- Megan said...
It was love at first site! I'm thinking I might have to make these. :)
- October 27, 2009 at 9:32 PM
- Donna-FFW said...
I love recipes like these Mary. Simple but packing loads of taste.
- October 27, 2009 at 10:28 PM
- My Little Space said...
I'm totally drooling with these nice looking chocolate walnut bars! Look so moist and tsaty lol.
- October 28, 2009 at 2:03 AM
- Deb in Hawaii said...
Great flavors! Just perfect for fall!
- October 28, 2009 at 4:06 AM
- La Bella Cooks said...
Oh Mary, you would have to physically remove me from the dessert plate with these on it! They are wonderful!
- October 28, 2009 at 11:51 AM
- L'Chicken said...
Okay, sold. I can almost sink my teeth into the gooey deliciousness just from the photographs.
When I lived in CA, I would attend the Mendocino mushroom festival every year-- oh how I miss it!
- October 28, 2009 at 2:20 PM
- noble pig said...
These sound and look amazing, so right up my alley as a nut lover!
- October 28, 2009 at 7:31 PM
- Olga said...
you have no idea how much I'd love something like this for breakfast :) instead, have oatmeal.
Condensed milk is awesome!
- October 29, 2009 at 9:08 AM


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Pentel Pocket Brush Pen
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Winning a pageant before her second birthday should boost the Iowa bulldog's hopes of joining owner Dr. Tiffany Torstenson, in the health care industry.
Lucey beat out 49 drooling competitors Monday to take this year's "Beautiful Bulldog" pageant, a tongue-in-cheek event designed to kick off the weeklong Drake Relays, an internationally-renowned track and field meet in Des Moines.
"She's just very calm - and she loves people," Torstenson, of Waukee, Iowa, said. "She loves the attention."
Torstenson, a breast surgeon at the Mercy Katzmann Breast Center, she said she often takes Lucey to work. Lucey's demeanor around doctors and patients helped convince her human family that she'd make a perfect therapy dog, and she will soon start training to become one.
Lucey was certainly a hit with the crowd at Drake's Knapp Center, besting a pair of boys named Lord Nelson and Zuul to capture top honors.
"She's is very docile, and she doesn't get really excited," Torstenson said. "Every room we go into, she's in that room. She likes to sleep in the bed, and hog the bed. And she loves cheese."
Monday marked the 35th anniversary of the Beautiful Bulldog event, which was started in 1979 in an effort to find a real dog to represent the school's mascot, the Bulldogs.
The pageant is meant to honor English Bulldogs and all the slovenly traits that have endeared the breed to so many. The event has become so popular in recent years that a lottery was needed to winnow the field from over 100 bulldogs down to 50.
Competitors from as far away as South Dakota and Kansas made the trip to Des Moines to see which pup would be voted the prettiest, so to speak.
Costumes and props are strongly encouraged, and a dog from Center Point, Iowa named Capone got the crowd going by taking part of his turn on the catwalk on a skateboard. The runner-up, Zuul, was named after a character in the iconic '80s film "Ghostbusters," and he and his dad, Dan Phelps of Marengo, Iowa, wore costumes inspired by the movie.
But no one could touch the simple pink tutu and award-winning smile of Lucey, whose reign will last until next year's pageant.
Lucey received a crown, a cape and a cake for winning the event, and she'll be feted at Drake Stadium later this week.
"She's good with kids. She's good with adults. She's just been a great dog," said Lucey's dad, Toby Torstenson.


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Charles Keating Jr. dies at 90
PHOENIX — Charles H. Keating Jr., the notorious financier who served prison time and was disgraced for his role in the costliest savings-and-loan failure of the 1980s, has died. He was 90.
A person with direct knowledge of the death confirmed on Tuesday that Keating died but didn't provide details. The person, who spoke on condition of anonymity, wasn't authorized to release the information.
When Keating's Phoenix-based home construction company, American Continental Corp., bought Lincoln Savings & Loan in 1984, the multimillionaire elevated its worth from $1.1 billion to $5.5 billion in a four-year period. But his financial empire crumbled with state and federal convictions for defrauding investors. Keating allegedly bilked Lincoln customers by selling them $200 million of unsecured "junk" bonds. They became worthless when Keating's company became bankrupt.
The thrift's collapse cost taxpayers $2.6 billion and tarnished the reputations of five senators who became known as the Keating Five: John McCain (R-Ariz.), John Glenn (D-Ohio), Alan Cranston (D-Calif.), Donald Riegle (D-Mich.) and Dennis DeConcini (D-Ariz.). The controversy lingered even to McCain's presidential campaign in 2008.
As the public heard testimony of elderly bondholders who had lost their life savings, Keating became a national poster boy for corporate greed. Keating was convicted in both state and federal court, but the convictions were thrown out and he agreed to a federal plea deal that freed him after nearly five years in prison.
Though Keating insisted he was a symbol of the common man, he was known more for an extravagant lifestyle. Keating received $19.4 million in salary, stock purchases and other compensation over five years, ending in 1988. His company provided luxuries like the use of a $5 million refurbished Florida estate. The corporation picked up the tab for lavish events like a 1986 Christmas party at which nearly $2,000 was spent on Silly String alone.
American Continental also paid to maintain three corporate jets. Keating was known to take long trips to Africa, Europe and elsewhere.
As the savings-and-loan institution's profits rose, the Federal Home Loan Bank in San Francisco began looking into investment activity in 1986. The examination was the beginning of numerous conflicts between Keating and federal regulators.
By April 1989, American Continental filed for bankruptcy protection — one day before federal regulators seized Lincoln for alleged bad business practice. The government claimed Keating made land swap deals to fabricate real estate profits.
Through a tax-sharing agreement, American Continental was then able to siphon off $94 million of federally insured deposits in the form of deferred taxes never actually paid to the Internal Revenue Service.
The financial fallout triggered investigations and multiple lawsuits from all sides.
Keating filed a lawsuit, accusing the government of illegal seizure. In turn, the government slapped Keating, as well as several family members and associates, with a $1.1 billion fraud and racketeering civil lawsuit.
Several of the 23,000 investors who purchased junk bonds also filed a suit against Keating.
The scandal also shook the political world. The five senators who received campaign donations from Keating were accused of impropriety for appealing to regulators on Keating's behalf in 1987.
In 1991, the Senate Ethics Committee formally reprimanded Cranston for "improper and repugnant" dealings with Keating. DeConcini and Riegle received rebukes from the committee but no further punishment for creating the appearance of impropriety. Glenn and McCain were criticized less severely; the panel said they "exercised poor judgment."
McCain later called his involvement with Keating "the worst mistake of my life" and said having his honor questioned was in some ways worse than the torture he endured in Vietnam. During the 2008 presidential campaign, Barack Obama revisited McCain's role in the scandal in a campaign Web video.
Throughout Keating's 1991 trial in California on state securities fraud charges, he stuck to his claim that he was an innocent target of a power-hungry federal government.
The four-month trial ended with a jury finding Keating guilty of 17 of 18 charges. Two years later, Keating and his son, Charles Keating III, were convicted of multiple federal charges of racketeering, fraud, conspiracy and transporting stolen property. He started serving a 12-year federal and 10-year state prison sentence concurrently in 1993.
In all, Keating served nearly five years in prison. His state convictions were overturned a second time in 1998 when a federal court judge ruled the trial judge, Lance Ito, had not properly instructed the jury.
That same year, an appeals court judge threw out Keating's federal securities charges. The judge said jurors had improperly learned of his state convictions. Keating then made a plea deal with federal prosecutors, pleading guilty to three counts of wire fraud and one count of bankruptcy fraud in exchange for time served, with no fines or restitution. Charges were also dismissed against his son.
State prosecutors decided in 2000 not to retry Keating.
Post-prison, Keating moved into his daughter's home in the wealthy Phoenix enclave of Paradise Valley. In 2006, he quietly began work as a business consultant in Phoenix.
Born in 1923, in Cincinnati, Keating had a middle class upbringing as the son of Charles Sr., a dairy company worker, and Adele, a homemaker. His family had financial difficulties when the senior Keating was diagnosed with Parkinson's disease.
Educated in Roman Catholic schools, Keating studied business at the University of Cincinnati. After the first quarter, he enlisted in the Naval Air Corps and trained to fly in combat. Keating was honorably discharged in 1945.
He later returned to the university, where he achieved an NCAA gold medal in swimming. Keating then attended law school and joined a law firm in 1947.
He is survived by wife Mary Elaine, daughter Mary, son Charles and grandson Gary Hall Jr., who was an Olympic swimming champion.


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Join Kerrigan "Goldar" Mahan in El Paso, TX this weekend!
Stay tuned to the GALACTIC PRODUCTIONS BLOG to find out which celebrities & which conventions we have most recently booked!!!
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Follow these tips to have a truly indie travel experience in Christchurch and New Zealand.
- Use Christchurch as your base of travels for the rest of the south island.
- If you are going to have your own wheels while in New Zealand, ask a local about the Inland Scenic Route and take it as you head south out of Christchurch. It very well may be the most beautiful drive you'll ever take.
- Want some delicious and cheap fish and chips? Head to City Fish and Chips in the middle of Christchurch for this old school meal wrapped in yesterday's newspaper.
- Instead of hopping on one of those tourist buses, get your own wheels and explore on your own and at your own pace.
Why you should add Christchurch to your RTW travel list
- See some sheep, lots of sheep, 30 million plus sheep
- Christchurch is the gateway to South Island of New Zealand and many of its natural wonders
- Take a Helicopter over Glaciers near Mount Cook
- Bungee jump in Queenstown
- Visit the International Antarctic Centre for a close look at the Great WhiteContinent.
- Learn more about Maori culture at the Nga Hau E Wha National Marae.
- Settle in for some whale watching at Kaikoura.
- Hang out in Cathedral Square and listen to the wisdom of the Wizard of Christchurch.
Why you should not add Christchurch to your RTW travel list
- It can be pretty pricey compared to other destinations you may add to your RTW trip.
- While Christchurch is beautiful and the people are great, it can be underwhelming to the rest of the country.
Christchurch is the largest city on New Zealand's South Island and is certainly
a pleasant city, but it's best used as a stopping point at the beginning
or end of a tour of all the magical things to see and do on the South Island.
All the other travelers in town feel like they are just coming from or going to
somewhere else so a visit of about one day is normal. If you are thinking of coming
to New Zealand to see its cities and enjoy its culture you might want to think
twice about that. The pleasures of Kiwi Land are away from the towns.
What To Do
Christchurch, appropriately enough, has an impressive cathedral that is worth
a visit. There is an interesting Air Force Museum with full-size replicas of various
warplanes from the 20th Century. There are a few other museums and galleries around
town to check out if you want to unwind and hang around for a day or two at the
end of an adventure trip, and the nightlife scene is well developed and very centralized
if you feel like throwing back a few pints or watching some football on the telly.
But most people tend to hang around the many internet cafes, which can be rare
in rural New Zealand, and be content to trade stories with other travelers at
the hostel.
Getting There
You can arrive in Christchurch by bus as part of a regional tour, but chances
are you'll be flying
in or out of Christchurch International Airport (code: CHC). Most of the
flights go to Auckland, Queenstown and Wellington, but you can also reach Christchurch
from parts of Australia as well as Japan and Singapore. There is a regular bus
service that takes 30-40 minutes from the airport to the city center as well
as a few reasonably priced shuttle services.
Where To Stay
The city center is rather compact and there are loads of hostels
in Christchurch that cater specifically to the many backpackers cruising
through town. They can book up early during peak times so plan ahead. There
are also plenty of hotels
in Christchurch with many of the more affordable ones being a little away
from the city center. If you are coming in a campervan and don't care much about
the nightlife this might be a good option since there isn't much parking
in the center.


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Dennis Patterson (Recording engineer)
Katherine Larson (Producer)
Rebecca Claborn (Singer)
Lucas Harris (Musician)
Theseus, O Theseus, hark! but yet in vain
Theseus, O Theseus, hark! but yet in vain (Ariadne deserted by Theseus Sittinge uppon a Rock in the Island Naxos thus Complaines)
Ariadne's Lament in full
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Are we there yet? Here's the latest on government formation talks
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Major concessions on both sides clear way for FG to form minority government
Kenny and Martin receive unanimous backing of parliamentary parties for deal
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Quill Lettering Brushes Brown series 179a
Buy Quill Lettering Brushes Brown series 179a for sale here. Made by the Mack Brush Co. is an excellent overall lettering brush. The Quill Lettering Brushes Brown series 179a is normally used for medium to small lettering. It can also be used as a fill-in brush and an outliner for large letters. The long hair length allows the brush to carry a lot of paint. These are Sign Making Lettering quills, made from the finest Brown Kazan Squirrel hair. This brush excellent with softer hair, works great on glass, aluminum any smooth surface.
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Brush Tips by Ron Percell, I always use refined Lard Oil as a brush preservative to get the most life out of my Brushes. I ran across a old sign kit of mine that had been stored for 15 years and the refined Lard oil was still fresh. Before I used some of those vegetable based products and they would dry and crystallize in 3-6 month, it took some serious soaking to get the stuff out of the brushes. Over the years of making professional chemicals for the sign painting industry I've learned that those few water based (plant based) oils are natural Varnishes, now tell me, would you leave varnish in your brushes, I don't think so. Avoid automotive oils, they have detergents which eat at the hairs. In a pinch, mineral oil will for a short time but isn't thick enough, so stick with refined Lard Oil like the Old Timers did...