Chocolate Oatmeal Almost Candy Bars

What’s not to love about oatmeal cookies sandwiched with a fudgey chocolate centre?! My expectations for these bars were pretty high, especially since they were very rich so it was a little bit of a disappointment when they weren’t amazing. They were still good, but if I’m eating something this fattening, it better be crazy delicious.

I meant to blog about this for TWD when it was chosen by Lillian of Confectiona’s Realm back in January!

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Rustic Peach Galette

When you find yourself with some glorious, ripe peaches, a Rustic Peach Galette is a terrific dessert to showcase their deliciousness!

If you’re like me and find a double crust pie daunting, then making a galette may be perfect for you! Only needing one sheet of pastry, which you fold up around your filling, this galette is a simple Peach Tart that offers all the delightful flavors and textures of a homemade pie!

Overhead view of a Rustic Peach Galette


The post Rustic Peach Galette appeared first on That Skinny Chick Can Bake.

One-Pot Spaghetti

One-Pot Spaghetti is an easy weeknight dinner and one the whole family will love! No need to dirty multiple pots with this recipe; simply cook the pasta and sauce together for a one-pot meal.

Serving of one-pot spaghetti in a white pasta bowl, garnished with cheese and basil

I don’t know if I’ve mentioned this before, but we got a Blackstone griddle for Christmas from my dad and stepmom. If you happen to ever find yourself on the food side of TikTok, you know the hype.

I mean, come on, hibachi at home? Breakfast for 10 people made all at one time? Yes, please. I promise you, the hype is real.

We absolutely love our Blackstone. So much so that we gave our new-ish gas grill to my mom because we just weren’t using it enough to justify the space it was taking up.

Only we haven’t been able to use the Blackstone much in recent weeks because it’s done nothing but rain here in Ohio. So it was back inside the kitchen to cook easy summer dinners like this One-Pot Spaghetti.


The post One-Pot Spaghetti appeared first on My Baking Addiction.

SUGAR GLIDER KITCHEN: the place to learn to bake

It’s been a wee bit quiet here on this site. For that I apologize. But I’ve been baking up something fabulous. I’ve been converting my commercial baking space in Vermont into a classroom. I have loved teaching at King Arthur Flour enormously (I’ll continue teaching my classes there and at other venues across the country) but I don’t get to do it as often as students, or I, would like. Enter:  Sugar Glider Kitchen. Go check it out to see what the experience is all about.

I’m offering small classes of up to 12 people in all things baking. The first classes start on the week of February 22nd, my mom’s birthday. I couldn’t think of a better time to start the venture. To go straight to the class schedules, click HERE
You’ll find everything from macaron to croissant classes but I’m also offering classes for beginners as well. Starting in April, I’ll offer a Baking 101 class at the top of the month. 
I’m also offering private classes for parties of 8-12 students. Email or fill out the contact from on to set up your private class.
Macaron Class

Bacon Gruyere & Tomato Tartlets


Such a perfect little bite to eat – these little bites of loveliness are just right whether they’re a snack for hungry hoards after school or gracing the table at an afternoon tea.

Just one word of warning from me, do not eat one warm from the cooling rack, you won’t be able to stop at just the one and half will have disappeared before anyone else gets a look in!

Ingredients :


225g plain flour

100g butter, cold diced

Pinch of salt

1 egg, medium beaten

1-2 tbsps cold water


80g sweet tomato relish

200g thick cut bacon (approx. 4 rashers)

50g Gruyere cheese, grated (use a good strong cheddar if you’d prefer)

100ml single cream

1 egg, medium

Salt and pepper


Oven Temp:       180c(fan)/200c/Gas Mark 6.

Makes: 12 tartlets

Freezing:  Suitable for freezing for upto 1 month.


To make the pastry place the flour and cold diced butter in a large mixing bowl or for speed in the bowl of your food processor.


Rub the butter into the flour using your fingertips  or blitz with the processor until the mixture resembles fine breadcrumbs.


Stir through the pinch of salt and make a well in the centre.

Add the beaten egg and work into the mixture until the pastry begins to come together, adding a little extra water if necessary.


Knead lightly  until smooth.


Cover with clingfilm and chill in the fridge for 30 minutes.

While the pastry rests prepare the filling.  Grill the bacon and allow to cool.


Yes I have 5 rashers, the extra one is going on a sandwich for my lunch!

Trim away the fat and dice into small pieces.


In a jug beat together the single cream and egg and season well with salt and pepper.

Once the pastry has chilled grease the recesses of a 12 hole bun tin.

Roll out the pastry on a lightly floured worksurface to approx. 4mm in thickness.

Cut out 12 rounds using a pastry cutter and use to line each recess of the tin.


As you cut them out set them on the top of the recess and then carry on cutting out.  As the pastry relaxes it will start to shape into the hollow.


Once all 12 are cut out, press them very lightly so that they line the recesses neatly.


Add ½ teaspoon of tomato relish to the base of each pastry case.


Divide the bacon pieces and grated cheese between each.

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Pour the cream mixture into each case, taking care not to overfill, you just want to surround the fillings.



Bake in the oven for 20-22 minutes until golden.

Release from the tin and allow to cool on a wire rack.

Serve warm or cold.


Bacon Gruyere and Tomato Tartlets

Ruth Clemens, Baker Extraordinaire