When bored I start baking..and this is what I made..

So John left today for Vegas and will be gone until Friday evening and then it snowed like 3 inches this morning - which means we stay home. So what does the Jaggi family do when we stay home - yep, we bake/cook.

John thinks my blog has turned into a recipe book - yep -it is my blog and I do what I want to do with it! So you get pictures of things I love, my family and good food.

My friend, Sara from Las Vegas made this pie for one of our 'recipe groups nights' and I loved it. She knew how much I loved it, that she gave me the 'Nestle Sweets Cookbook' for one of my birthdays. So I thought I would share - and my husband who isn't a huge fan of sweets loved it-but he tweaked it a bit. He added it to vanilla ice cream and mixed it around for Chocolate Chip Cookie Dough ice cream (I slightly undercooked the cookie pie). He probably ate half of the pie!



Up close yummy gooey goodness.


I love the crisp top it gives!

Here is the recipe:

Toll House Pie (Nestle Recipe)

Pie Crust: Makes one 9 inch pie crust:
1 cup flour
1/2 tsp salt
1/3 cup plus 1Tbsp shortening
2-3 Tbsp cold water

Mix flour and salt. Cut in shortening. Sprinkle in water. Mix until all flour is moistened and dough almost cleans sides of bowl.

Toll House Pie:
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
1 cup butter, melted
1 cup chocolate chips
1 cup walnuts- chopped optional
1-9inch unbaked pie shell

Beat eggs until foamy. Add sugars- beat well. Add flour-mix well. Blend in melted butter, chocolate chips, and nuts. Pour into crust. Bake 325 degrees for 55 minutes to 1 hour. (under cook it for chocolate chip cookie dough ice cream- like 50-55 minutes.)

Now to this morning:

So this morning I made these rolls. I need to make 2 dozen rolls for RS soon and I wanted to try this recipe out. They turned out really good! And quick for rolls! PS - my secret - is the SAF- instant yeast! Added a little butter on top to add shine and more yumminess!


Here is the rolls recipe:

60 Minute Rolls
(24 good sized rolls)

1/2 cup milk
1/4 cup sugar
2 t salt
3 T butter
3 packages (0r 6 3/4 t) active dry yeast
1 1/2 cups warm water
5-6 cups flour

In a small sauce pan, stir together milk, sugar, salt and butter. Heat over low until the butter melts and the sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in mixing bowl. Add the lukewarm milk mixture and 4 1/2 cups of flour to the yeast mixture and mix, using the dough hook, on low for about a minute. With the mixer still going, add the remaining flour 1/2 cup at a time. (I didn't need to add all of it, so just add until the dough starts to clean the sides of the mixing bowl). Continue mixing for another couple of minutes or until the dough is smooth and elastic. (The dough will be slightly sticky to the touch.)

Place the dough into a greased bowl, turning to grease the top. Cover the bowl and let the dough rise in a warm, draft free place for 15 minutes. Turn the dough onto a lightly floured surface and divide into 24 equal pieces. Shape each piece into a ball and place in a greased muffin tin or 9x13 pan. Each 9x13 pan will hold 12 rolls. Cover the pans with a clean dish towel and let the rolls rise for 15 - 20 minutes.

Bake at 425 for 12 minutes or until the rolls are golden brown. Brush the tops with melted butter when you take them out of the oven.