Louis Remolde: The Single Baker





I love these little nutty nuggets! 

You definitely had them before in another version I am sure! 

A few other names: snowballs, pecan balls,Russian tea cookies, & Mexican wedding cookies.

This version uses gound almonds, cinnamon & nutmeg.  I simply love how quick and easy these cookies are to make. The dough can be frozen .And the baked cookies last a few days in an air tight container. 

Try this version for the Holidays ! 

2 sticks of unsalted  butter, room temperature

1 1/4 cup confectioners sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 3/4 cup all purpose flour

1 teaspoon ground cinnamon

1 cup ground almonds

touch of nutmeg


In a mixing bowl beat butter on high speed, until fluffy and pale yellow.

Add 1/2 cup confectioners sugar. continue beating until light and fluffy again. Reduce speed to low. Add vanilla and salt, mix until blended .

Over a sheet of parchment paper, sift together flour cinnamon, and nutmeg.

Add flour mixture to butter and mix on low speed just until blended.

Stir in almonds.

Cover and refrigerate until dough is chilled about 15mins.


Preheat oven 350. sift remaining 3/4 cups of confectioners sugar in a shallow bowl.

Shape the dough into 1 inch balls. Place on ungreased baking sheets. Bake until cookies are just golden on the bottom 12-14 minutes. Transfer the baking sheets to wire racks.

 Let cool 5 minutes. remove the cookies one at a time, roll them in confectioners sugar. let cookies cool completely on wire racks image

Eat and Share

These cookies can be made a few days ahead of time and kept in an airtight container.



Sourdough Pretzels

So if you have the Sourdough starter and you keep up with the feeding, this will be very easy.
So when keeping up Sourdough you always have a discarded amount that you can use for other baking projects of the moment. Like Pretzels.


1/2 cup unfed Sourdough
1/4 cup plus 2 tablespoons of lukewarm water
1 1/2 cup all-purpose flour
1 tablespoon sugar
1/2 tablespoon vegetable oil
3/4 teaspoon salt
1 teaspoon active dry yeast
4 cups water
1/4 cup baking soda
1 egg teaspoon water

In the bowl of your stand mixer fitted with dough hook, combine starter, warm water, flour, sugar, salt, dry yeast, and oil.
Beat on medium speed for 10 minutes until smooth and alittle sticky. Transfer the dough to lightly oiled bowl. Cover with plastic wrap. Set aside for 45-60 minutes.

bakers note: I have made the dough and placed it in the refridgerator over night and then taken it out to raise and reach room temperature.
When the dough has doubled in size its ready.
Preheat oven 450 degrees
Line a baking sheet with parchment paper.
Prepare 4 cups water and baking soda on high flame.
Separate the dough into 6 egual portions about 3 ozs
Take one portion roll it into a long rope using hands . Measures about 18- 24 inches give or take.
Make a U shape and then twist press the ends into bottom.

When water and baking soda boils, drop each pretzel in alone for around 30 seconds, tranfer to baking sheet. Repeat.
Brush each one with egg wash then sprinkle course sea salt.
Bake 12-16 minutes let rest on rack 5 minutes.




Calzone Dough

image Continue reading “Calzone Dough”

Apple Cinnimon Bread

Continue reading “Apple Cinnimon Bread”

Lemon Caraway Cookies

Lemon – Caraway Dough rolled out

1/2 cup butter
1 cup sugar
1 egg
1 1/2 teaspoon caraway seeds
grated rind of 1/2 lemon
2 tablespoons lemon juice
2 1/2 cups sifted flour
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven 400
Cream together butter and sugar. Beat until light and fluffy. Add egg and beat well. Add caraway seeds, lemon rind, lemon juice and sifted dry ingredients. Mix well.
Shape into a roll 2 inches in diameter. Chill for at least 30 minutes. Cut into thin slices about 1/4 or roll dough out and use cookie cutter shapes.
Bake for about 10mins
Makes 6 dozen

Peanut Butter

Continue reading “Peanut Butter”

Simple Hummus

Chickpeas are a great source of Protein. I love making this fast and lasting snack. It travels great for on-the-go people and is great for picnics and day trips with kids or lovers.
Continue reading “Simple Hummus”

Oatmeal Fruit Bars


This is an awesome recipe that I adapted from one of my favorite chefs Ree Drummond aka the Pioneer Woman. I have made these bars with a few different fruit preserves including strawberry, blueberry, raspberry, and blueberry-cranberry-orange.

Continue reading “Oatmeal Fruit Bars”

Orange Cranberry Bread

I love this flavorful easy Quick Bread. The name says it all. Back in the day when people still were socially interacting with their neighbors Ladies would without a doubt serve somekind of after dinner and dishes Snack for the adults. The coffee and Tea was served, the cigarettes were burning, and Little Johnny was sent to his room to dream about one day walking on the moon.

Quick Breads was were I started my passion for baking. I recieved a book Called “The Ladies Who Lunch” cookbook and immediately fell in love with every bit of the writings and recipes.

I’m against eating on the run, but this bread is a great travel companion. I have also switched up the dried fruit in these breads. You could also add honey or nuts. Play around and have fun! And they can also be frozen and taken out for anytime.

2 cups sifted flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar *
2 eggs beaten
2 tablespoons butter ,melted
2 tablespoons hot water
6 tablespoons orange juice
1/4 cup or more Orange rind
1 Cup dried cranberries cut up

* I used half the requried sugar
** 1/2 cup chopped nuts optional

Preheat oven 325°
Whisk and then sift dry ingredients together. Combine egg, butter, hot water, orange juice, and orange rind. add to dry ingredients mixing throughly.
Fold in cranberries. (if using nuts add them as well)
Pour batter into greased 9 x 5 loaf pan
Bake for one hour.
Test with a toothpick .image

Adapted from the cookbook “Ladies Who Lunch”

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