I will be back.

I recently saw that my fellow blogger Katie has decided to take a break from blogging during the season of Lent.  She is using that time to spend with her husband and on other devotional activities. I was so inspired by her post that I too, have decided to step back from blogging, but only for the month of March. 

I will be reading and searching through recipes all month deciding what to make for my first post after I return in April (any suggestions??).

Why the short break?  I feel that stepping back for a month will force me to bake soley for the enjoyment of myself, friends and family. I will get hugs and thank-yous instead of comments. I will only have the memory of the dessert instead of  photos to swoon over.  I will not be sharing each new goodie with thousands but instead with a handful. A select handful of individuals that are the sole reason that I began the blog in the first place.

I LOVE to blog and share my feats and failures with the blogging community. I take pride in my goodies even if they do not turn out as expected. I love sharing my recipes and get super giddy reading your comments and feedback. It can be a real ego bosster.  But, I don’t want to ever take you guys for granted (as I have with some of my friends and family) and this temporary seperation will only make my heart grow fonder for blogging.  Trust me, this hurts me more than it will hurt you.

I do not want to minimize how important you, fellow bloggers and visitors, are to me. The blogging community is like a second family to me and trust me, I will miss you greatly and hope you will return with me in April!

Before I return I will need your help! If you have a cookie, bar, cake or dessert recipe you want me to make upon my return, leave the link or recipe in the comments section or email it to me. The selected goodie will be my first post back! You will get the credit and a shout out!

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19 thoughts on “I will be back.

  1. Enjoy your time away…..and we’ll be here when ya get back.

    Whatever you bake as your return yummy can it be something marshmallowy? :-)
    ~ingrid

  2. I hope you enjoy your time away from the blogging world, but we will all look forward to having you back!
    As to suggestions, I can’t think of anything specific. However, I am also a fan of chocolate and peanut butter, so anything including those would be awesome!

  3. Since it will be close to Easter when you return, I think some kind of coconut cake/baked goodie would be perfect!! For some reason, Easter has always screamed coconut to me.

  4. I PPH you bakingblonde!! I obviously couldn’t agree more. I think blogging for suh a long time and easily skew your focus from where it first started, and I’m so happy you are doing this. I’m sure you will come back much more invigorated and creative and I can’t wait to see what you come up with next. :) :) :)

  5. Enjoy your break. Below is an awesome cookie recipe.

    Shortbread Chocolate Chip Cookies

    Ingredients
    2 cups margarine
    2 cups powdered sugar
    1 tsp. vanilla
    4 ½ cups flour
    ½ tsp. salt

    Directions

    1. Cream margarine and sugar. Add vanilla and beat.
    2. In separate bowl, stir together dry ingredients; then stir into creamed mixture. Add chocolate chips. Dough should be stiff (may need to refrigerate). Shape into balls and flatten with fork.
    3. Bake at 350 for about 15 minutes. Do not brown. Cool and dust with powdered sugar..

  6. i’m glad i came across your website. so many great recipes for me to try! and thanks for the nice comment you left for me!

    the blogging hiatus is an interesting thought. i will definitely try to find something for you to bake!

  7. My request is a blondie recipe that is a copycat of the Applebee’s dessert. It is a delicious blondie with a warm sauce poured over it, with ice cream on the side. (I want to say the sauce is maple flavored)

    I have tried a few recipes from the internet that claimed to be similar, but they ended up too dry. I’d love to see your interpretation of this amazing dessert. :)

  8. Hi. I just love your blog. I miss your recipes. I need help though. I made your double butterscotch cookies successfully before Christmas. Loved them. But now have tried to make them 3 times in one day and they will not turn out. The brown sugar will NOT cream with the butter. I was wondering if it is the new C&H brown sugar. I used a store brand before when I made them. They don’t hold together and are hard and crusty. Not at all like the previous batch. Any suggestions?

    • Theresa,
      So glad you like the blog. As for your cookie problem, is your butter room temp? I find that it takes about 5 minutes for the butter/sugar to cream propperly sometimes.

      I use whatever sugar is on sale, not sure which kind I used the last time I made them, it could be the brand but that wouldn’t be my first guess. I would make sure that the butter is soft before beating with the sugar. I am not sure why it is not holding together. Do not overbake or they will get hard and crisp.

  9. This is so weird. This morning, I did a search for blondies on Tastespotting, and saw your Strawberry Cheesecake Swirled Blondies photo so I clicked over here to drool more and get the recipe. As I perused through your blog, marveling at your amazing creations, you were at my blog leaving a comment. I couldn’t comment back right away because I had to go to physical therapy, but I thought it was kind of cool hence why I mentioned it :)

    That said, I was thinking of doing a peanut butter cheesecake swirl brownie I saw in Bon Appetit, with some revisions, but I bet you could create one that’s even better!

    Love your blog!

    • Actually, I do have a PB Cheesecake Swirled brownie recipe I made up myself. Look for it under the Brownie or Peanut Butter tabs!!

      Enjoy!

      Love our timing on each other’s blog! haha. Too funny.

  10. GREAT POST! Can I just copy this and post it on my blog? It’s easy to get burned out when you stick to a certain type of food. I’m getting kind of tired of cookies, to be honest. Then again, I will never completely tire of them so a break seems like a better idea than just stopping.

    I’ll try to find you a recipe….

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