…come away with the Star Wars cookie cutters
Pretty nifty.
Sorry – we don’t do the frosting.
(Speaking of food. The lemon-lime-mint sorbet was (is) astonishing. Very grown-up taste (like the rosemary cookies I made at Christmas.) Made chocolate ice cream which was (at last) a success. Tonight I’m making the base for a basic vanilla ice cream to which I’ll add some leftover mini chocolate chips. I’m eyeing that canteloupe as well….)
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Ha, I bought them too, couldn’t resist.
So funny!
I just bought those for a friend who had them on her wedding registry. I couldn’t resist! Not as practical as a pizza stone, but maybe so?
Those…are SO cool! Frosting would totally ruin them! You have to be able to see the details ;-). There has to be a pun or joke in here somewhere about Chewbacca and Luke and cookies…
P.S. I used to have a pizza stone. It cracked. Not broke, cracked…and germy, rancid stuff can hide in those cracks. One of my best friends is a food-safety guru and she turned me on to the idea of using a cast iron “stone” – which is fanTAStic. No worries about food safety; cooks well; I use it for everything…esp this, which has become my hobby of late:
http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day
Well…the word (as in…what I have gathered from discussion boards) is that the Williams-Sonoma stone is the best. Plus it comes with a lifetime guarantee. As in: if it cracks…or anything…they give you a new one.
But if it cracks I will look into the cast iron “stone!”…and I am inching back into bread-making…so gracias!!
The artisan break link is a year old, but a group of about 6 of my girlfriends and I have all latched on to it – getting the containers and dough whisk…and I’m loving it! They all have houses filled with children so their savings are greater, but even I am saving a lot of money on bread and other baking things. And, I’m eating more healthfully with less refined sugar! I’ve used several recipes from their artisan bread cookbook but actually bought the healthy bread one – it is SO easy, and – you have to understand, while I like to cook and bake I’m not artsy or clever or patient – I really LIKE doing it. There’s something very satisfying about needing bread, and having only to grab a handful of dough and bake it. ;-)
Baking bread! Oh, that started with kindergarten kitchen math for my youngest kid. I let him pick something to bake every day, and we counted and measured and did “egg fractions” (how many eggs would be one third of the dozen? etc.). It was all nice and peaceful until he wanted to make bread. Terrified, I said yes. And then, amazingly, I found a recipe I had copied from a Girl Scout trip to a living history site in Maine — when my oldest was in fifth grade. I had completely forgotten it, which is not surprising given that the only time I had ever made bread myself was as a sixth grade Girl Scout for a cooking badge. But there it was, “Emmeline’s oatmeal bread” from the Norlands in Livermore Falls. Which is now the standard bread for our house, because it only takes about 15 minutes to throw together and you don’t have to do anything fancy with the yeast, and you can add milk and substitute honey for molasses and use absolutely any kind of wheat flour. Agreed that there is nothing like fresh-baked bread.
yum yum yum