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We love Williamsburg Virginia. Anytime we get some vacation time, you can find us there. If you have never visited this living history museum, you need to make the time to do so. It is not a place you can visit on an afternoon, you can spend days, even weeks and not see it all. My wife and I can spend hours at an exhibit, only to return another day and spend additional hours. Our last visit, we watched how they built the kilns to dry bricks, spent several hours at different cooking demonstrations, had a visit with Thomas Jefferson, watched the wig maker, and the cooper. One thing is certain, if you are looking for me, at 10 AM, you can find me at the Raleigh Tavern bake shop. Every morning the baker fires up the two wood fired ovens and bakes ginger cakes. There is nothing better than those beautiful cakes hot from the oven. Yes, I will be there every morning, on our entire stay. Have even been known to get a couple for the road when leaving. To say I am obsessed is an ...

After raiding my granddaughter's trick or treat stash, one small candy bar, got me craving for these cookies.  Ingredients: 1 cup softened unsalted butter 1 cup sugar 1/2 cup brown sugar 1/4 cup molasses  2 1/2 cups AP flour  1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons vanilla extract  3 eggs 1 cup milk chocolate  chips  1 cup broken pretzel pieces  1 cup peanut butter chips 1 cup caramel chips  Begin by creaming the butter and sugars. Beat until fluffy.  Add the eggs on at a time. Add the flour, baking soda, baking powder, and vanilla extract.  Mix until well combined.  Add the chips and mix until well incorporated. Add the pretzel pieces and mix until just combined.  Preheat oven to 350 degrees.  Scope 1 tablespoon amounts to a cookie sheet lined with parchment paper. Bake for 10 to 12 minutes, rotating half way through.  Allow to cool several minutes, then transfer to a  ooling rake...

My daughter brought home these delicious treats from a recent trip to New England.  Ingredients: 2 cups apple cider 2 tablespoons apple butter 2 cups AP flour  1/2 cup brown sugar  1/4 cup sugar 6 ounces evaporated milk 1 egg  3 tablespoons room temperature           unsalted butter 1 1/2 teaspoons cinnamon  1/4 teaspoon nutmeg  2 teaspoons baking powder  1/2 teaspoon baking soda 1 teaspoon salt In a skillet, begin  by reducing the cider and apple butter over medium heat. Reduce to a slightly thickened syrup, about 1/2 a cup. Preheat your oven to 350 degrees.  While that is cooking, add the sugars, and butter to your stand mixer. Cream well. Add the egg and all other ingredients except the flour and cider mix. Mix well. Cool the cider mixture to room temperature.  Add the cider and again mix well. Slowly add the flour until it is just combined.  Using a piping bag, fill the doughnut pans  to just b...