Monday, March 30, 2009


Oh dear. This poor peep did not respect the light bulb. Clearly, he didn't realize that Easy Bake ovens are not a toy. This is precisely why adult supervision is required. He must have fallen headfirst into the oven, and baked right along with the fettuccine marinara. So we bid a sad adieu to sweet peep number three, row two.

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Hahaha! That was fun. Don't you agree? If you'd like to participate in Savor the Thyme's “Feed the Peep” contest, see contest rules here. Hurry! The contest ends April 5.

Good luck!

Peep-peep, Cookie B.

Friday, March 27, 2009


As any basketball fan knows, we're well into March Madness and the NCAA bracketology. Before too long, we'll be heading down the road to the Final Four. And there's no better way to watch the games than with good friends and good food. Tired of the same ol' pizza delivery? How about delivering pizza DIP to your hungry NCAA fans?!

Our pizza dip is a layered masterpiece of perfection – smooth seasoned cream cheese, tangy tomato sauce, spicy pepperoni, and stringy mozzarella. Mmmmm. Sous chef Shelby and I promise it won't last long!

For the pizza dip, you will need:

  • 2 Tbsp. cream cheese, softened
  • 2 tsp. sour cream
  • 3/4 tsp. Italian seasoning
  • dash garlic powder
  • 1.5 Tbsp. pizza sauce
  • 3 slices of pepperoni, diced
  • mozzarella cheese

Preheat oven for 15 minutes. Combine first four ingredients in a bowl; spread into pan. Spread on the pizza sauce. Top with pepperoni and a sprinkle of mozzarella. Bake for 15 minutes. Enjoy warm with corn chips or tortilla chips.

Here at Lightbulb Cuisine, we prefer the corn chips. The dense corn goodness makes a hefty scoop for our creamy pizza concoction. But don't just take our word for it. Try some of each!

That's Easy Baking!

Love, Cookie B.

Wednesday, March 25, 2009


Does the original white meat make a regular appearance in the dinner rotation at your house? If you're like most families, I suspect it does. So I'm positive you'll want to stand by for today's amazing Easy Bake creation – barbecue chicken cheddar pockets!

These easy fold-overs are a snap to make and are a great alternative to ho-hum chicken. And what's more, they are perfect for using up leftovers. So grab that rolling pin and let's get going!

For barbecue chicken cheddar pockets you will need:

  • 1/3 cup Betty Crocker pie crust mix
  • 4 tsp. Water
  • Barbecue sauce
  • Cooked chicken
  • Cheddar cheese

Preheat oven for 15 minutes. Combine pie crust mix and water with a fork until it forms a stiff dough. Divide into two balls and roll out each separately. Spread each round with barbecue sauce. Place chicken and cheddar on one half. Fold other half over and pinch edges to close. Spray cooking pan with veggie oil and bake for 20 minutes. Yield 2 pockets.

Our favorite barbecue sauce here at Lightbulb Cuisine is Sweet Baby Ray's hot 'n spicy blend. We like to say a barbecue wouldn't be complete without our old friend Ray!

Cluck, cluck....that's Easy Baking!

Love, Cookie B.

Monday, March 23, 2009


It's time to dust off that cream of tartar, because we're having snickerdoodles!

That's another fun word, don't you think? Snickerdoodles. Fun to say and fun to eat! And with snickerdoodles being one of the few reasons to even own cream of tartar, why not pull it out today and bake some cookies for the family? I think you'll agree it's a magnificent way to start the week. Heck, just say the word snickerdoodles a few times and you won't be hating Mondays nearly as much!

Cinnamon-sugar coating:

  • 3/4 tsp. white sugar
  • 1/4 tsp. ground cinnamon
For the snickerdoodles, you will need:
  • 1 Tbsp. butter, softened
  • 1 Tbsp. shortening
  • 3 Tbsp. white sugar
  • 1 Tbsp. egg
  • 1/4 tsp. vanilla extract
  • 1/3 cup all-purpose flour
  • 1/4 tsp. cream of tartar
  • 1/8 tsp. baking soda
  • 1/8 tsp. salt

Preheat oven for 15 minutes. Make the cinnamon and sugar coating; set aside. Cream together butter, shortening, sugar, egg and the vanilla. Blend in the flour, cream of tartar, soda and salt. Refrigerate dough until firm. Shape dough into small balls. Roll balls of dough in cinnamon-sugar mixture. Place dough balls in greased baking pan. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

These precious little white cookies, with their cinnamon sugar coating, are sure to sweeten your week. Have a good one!

That's Easy Baking!

Love, Cookie B.

Friday, March 20, 2009


Hallelujah! The end of the work week is upon us. And what better way to unwind than with a happy-hour snack? Today, Lightbulb Cuisine is serving up French fries! So pour yourself a cocktail and let's have some spuds.

I like my fries sprinkled with Tony Chachere's creole spices. The spicy zip of the fries complimented by sweet, tomato-y ketchup is heavenly.

What you'll need for fry-day fries:

  • French fries
  • Tony Chachere's creole spices
  • A cocktail

Preheat the oven for 15 minutes. Spray the bottom of the pan with oil. Pop the fries into the pan and slide the pan into the oven. Bake for 30 minutes. Move the pan to the cooling chamber, and start another pan to crisp. Continue until enough is enough. Or until your cocktail is finished, and you need to have a little lie down.

That's Easy Baking! Have a wonderful FRY-DAY.

Love, Cookie B.

Thursday, March 19, 2009


As all great chefs know, having the proper tools is essential. Even the Gods as Hasbro are aware of that. They have designed and successfully marketed a line of “Easy Bake Essentials.” For us at the Lightbulb Cuisine test kitchen, we have our own “essentials.”

Not a day goes by when sous chef Shelby or I don't clamber for the Williams-Sonoma mini rubber scrapers. These handy gadgets are the center of our stirring universe. When we need to get every smudge of tasty batter or dough out of a mixing bowl, we wouldn't dream of scraping with anything else.

Another of our kitchen faves is the mini whisk. When we need to whip a mixture into a fine froth, the mini whisk is our special go-to gadget.

And when we need to combine all those many teaspoons of ingredients, we find the Pampered Chef measuring spoons to be an indispensable essential. An inseparable indispensable essential even!

Would a golfer hit the links with a hockey stick? No! And you shouldn't use sub-par cooking tools. So don't bother messing about with your Easy Bake oven if you're ill equipped to take on the task at hand. Use my recommendations or find your own equivalents, so you, too, can bake easy!

Love, Cookie B.

Tuesday, March 17, 2009


With a name like Cookie Brochette, I'm clearly not Irish. But who can pass up an opportunity to celebrate a holiday with a festive theme meal? Definitely not the leprechauns at Lighbulb Cuisine!

St. Patrick was credited with converting the Irish to Christianity. Someday I hope to be made a Saint as I convert all my beloved readers to Easy Bakers. Can't you just see it now? St. Cookie. How fabulous!

In honor of St. Patrick, we're going to use a little Luck O' the Easy Bake and whip up some mouth-watering Reuben sandwiches. You can't go wrong on St. Paddy's Day with corned beef and cabbage! So set aside your green beer, and let's prep some sandwiches. Shall we?

Let me say up-front, most recipes for Reubens call for rye bread. I actually prefer a marble rye. It's visually pleasing AND it blends the delicious flavors of rye and pumpernickel. (Isn't that a fun word? Pumpernickel.)

For the Reuben sandwiches you will need:

  • Corned beef
  • Swiss cheese
  • Sauerkraut
  • Thousand Island dressing (dijon is acceptable, if you prefer mustard)
  • Marble rye bread

Preheat oven for 15 minutes. Scoop sauerkraut into a warming cup, and place on the warming tray. Cover. On each slice of bread, spread thousand island dressing. On one half, top with corned beef. Slide into oven and bake for 5 minutes. On the other slice of bread, top with shaved swiss cheese. After the beef half is done baking, slide in the cheese half. Bake for five minutes. After both halves of the sandwich have been cooked, assemble with sauerkraut. Eat, and enjoy!

Let me tell you, this sandwich turned out better than sous chef Shelby or I could have dreamed. It was crisp, with a savory blend of melted cheese and beef, set off with a pleasant hint of vinegar from the sauerkraut. An unbelievable taste bud extravaganza!

That's Easy Baking!

Erin Go Braugh, Cookie B.

Saturday, March 14, 2009


It's is a very special day in sophisticated mathematic circles. Or should I say...
circumferences? Hahahaha. Math humor!

Today is Pi Day. The date 3.14 is celebrated among cerebral academics 'round the world. And what better way to acknowledge Pi than with some pie? Here at Lightbulb Cuisine, we wouldn't have it any other way!

I realize this is short notice, as Pi Day isn't generally top-of-mind awareness, so we're going to do a quickie pie with pre-made ingredients. You might have some of these items on hand, so all the better! The Lightbulb Cuisine test kitchen had a can of blueberry pie filling, so that's what we prepared for Pi Day. I think you'll also really enjoy the splendid presentation when we're through.

For blueberry pie, you will need:

  • 1/3 cup Betty Crocker pie crust mix
  • 4 tsp. water
  • 2 tbsp. blueberry pie filling

Preheat oven for 15 minutes. Prepare pie crust with mix and water, stirring with a fork until you get a nice round dough ball. Divide the dough in half. Roll out two crusts to fit the pan. Lay one crust into pan, and press to fit. Spoon in the pie filling. Lay other crust on top, and pinch the edges. Bake for 25 to 30 minutes. Move to cooling chamber until it's cool enough to handle the pan.

Serve with ice cream, whipped cream, or just as-is for you pie purists.

That's Easy Baking!

Love, Cookie B.

Friday, March 13, 2009


You will notice when I prepare a baked item inside the Easy Bake oven -- as opposed to on the warming tray -- I instruct readers to preheat the oven. It it my great hope that you do not choose to disregard this piece of sage advice.

Whenever you begin to bake, it's always important to preheat the oven. Especially the Easy Bake! You never want to shove in a batch of brownies or a pan of zitis into a cold Easy Bake oven. It's a rookie move and you could end up with food that is burned on the bottom, yet lukewarm on top. An Easy Bake should always be preheated for 15 minutes prior to use. This time is not negotiable. The fiery hot light bulb needs to reach a proper temp before baking. So plug it in, prep your items and cook with ease!

Love, Cookie B.

Wednesday, March 11, 2009


Berries are coming into season. Can I get a “hurray”?! Who among us doesn't adore a luscious strawberry shortcake? I know I do. And with a little pre-planning, you can, too!

Have you ever been looking for just the right dessert for a garden party, or a bridal shower? I think strawberry shortcake is just that dessert – a sweet biscuit cake, ripe red berries, and a nice thick cream. Mmmm! I'm all a-twitter just thinking about it! So let's get started.

For the shortcake, you will need:

  • Heaping 1/2 cup baking mix
  • 3 tbsp. milk
  • 1 tsp. sugar


  • Sliced strawberries
  • Whipped cream

Preheat oven for 15 minutes and grease round baking pans. Combine shortcake ingredients in a bowl. With a fork, mix well to form a thick dough. Using greased fingers, divide the dough into four portions. Press one portion of dough into pan to cover the bottom. Bake for 12-13 minutes. Move to the cooling chamber and start another pan.

After cooling, layer on strawberries and whipped cream as shown. Eat and enjoy! For extra moisture on the cake, you can make a strawberry sauce by pureeing a handful of berries with a smidge of water. For that extra special touch, serve with a nice dessert wine. Fancy!

That's Easy Baking!

Love, Cookie B.

Monday, March 9, 2009


This seems like as good a time as any to note that the Easy Bake oven isn't just for cakes and cookies. It's perfect for after-school snacks, made with love!

Today, I'd like to spice things up with some kicky Buffalo chicken nuggets. Doesn't that sound magnificent?! Why serve up dry crackers or a boring apple after school when you can whip up a warm, zesty snack for your little darlings? For this recipe, you should really use the refrigerated nuggets. Because after all, we don't need to wait all afternoon for frozen nuggets to cook. You'll spoil your dinner! The refrigerated variety will allow you to fix a tasty snack in a jiffy.

For the Buffalo chicken nuggets, you will need:

  • Refrigerated chicken nuggets
  • Texas Pete, or other hot wing sauce
  • Side of celery strips
  • Side of ranch or clue cheese dressing

Preheat the oven for 15 minutes. Spray a pan with cooking oil and lay out your nuggets. Brush with wing sauce. Bake for 15 minutes, then move the pan to the cooling chamber while you heat another batch of nuggets.

Nuggets are delish with ranch or blue cheese dip. Eat a celery strip if you need to cool your mouth from the spicy wing sauce!

That's Easy Baking!

Love, Cookie B.

Sunday, March 8, 2009

A PEEL BY ANY OTHER NAME... just gauche.

According to the printed instructions, the cooking device that loosely resembles a shuffleboard cue, and is used to navigate food into and out of the oven, is called a “pan pusher.”

As members of the Easy Bake elite, do we even need to discuss the myriad reasons for why this is wrong? For simplicity sake, let's just say it's bourgeois. Everyone knows that a pusher is someone who tries to sell you drugs on the street like a common criminal. Calling this necessary cooking tool a pan pusher is terribly unprofessional. No one at The Rainbow Room or Le Cirque calls this type of item a pan pusher. The slovenly staff member who carelessly thrusts desserts and baked goods into an oven might be known as the pan pusher, but the device itself is known as a peel in the culinary world, as everyone knows. Henceforth, let this essential Easy Bake gadget be known as the peel.

Happy baking!

Love, Cookie B.


So it's time for pinwheels!

Not the old fashioned child's toy, but something I'm sure you'll think is just as joyous. Pinwheel cookies!

Now don't panic and go thinking this is a difficult ordeal. Pinwheel cookies aren't as odious as they look. Especially if you use the prepackaged mixes from our primo chefs at Chez Hasbro. We don't often use mixes here at Lightbulb Cuisine, but when they come with the oven, you might as well do something special with them!

In future installments, I will post homemade recipes for both mixes. Because after all there's nothing better than fresh, homemade cookies!

For pinwheel cookies, you will need:

  • One package of chocolate cookie mix
  • One package of sugar cookie mix
In two separate mixing bowls, stir a teaspoon of water into a chocolate cookie mix, and a sugar cookie mix. Stir well until the mixes are thick and can be rolled into a ball. On a floured surface, roll out two separate rectangles of equal widths, lengths and thicknesses.

You may find that one of the dough mixes produces a more pliable rectangle than the other. It happens sometimes. If this is the case, then the more pliable dough sheet should be the bottom layer. Place the other rectangle on top, and gently roll the double decker layer into a log. Be sure to flour your fingers so the dough doesn't stick to you. It won't do you any favors when you try to roll. Slice into sections as shown, and put several cookies onto a cookie sheet.

Using the pan pusher, slide a tray of cookies into the oven. Bake for approximately 10-12 minutes. Oven temps may vary. Do not overcook! The sugar cookie stripes should NOT turn brown. If they do, they're overdone and will be hard as hockey pucks. When the cookies are done, advance the cookie tray into the cooling chamber, and start a new tray of cookies to baking.

Pinwheel cookies are delicious AND whimsical. Your guests will be impressed with the effort you have shown in your entertaining!

That's Easy Baking!

Love, Cookie B.

Saturday, March 7, 2009


This entry is essentially your Easy Bake Oven Safety 101. The oven packaging cautions users on a number of fronts. These dangers are not to be taken lightly. We're talking 100 watts of raw heating power! Do any of us really know how fiery that is? Let me tell you, it must be scorching because the operator's manual lists “HOT” twice in the safety precautions. TWICE! The pans will be hot and the oven itself will be hot, as the instructions plainly state. When moving items into the oven and on through to the cooling chamber, the pan pusher must be utilized. You must respect the light bulb at all times. Please know that fingers do not make all that good of a pan pusher.

Consider yourself warned to this clear and present danger. When you follow all operating instructions to the letter, you'll bake easier and happier!

Love, Cookie B.


Before launching full-bore into recipes and trade secrets of the Easy Bake aficionados here at Lightbulb Cuisine, let's begin slowly with treats from my favorite heat source – the warming tray. And what better way to kick off a cooking blog, than with a fondue?! Fondues are always a family favorite.

The warming tray is perfect for creating fondues. And today we're going to do a fun chocolate-pretzel fondue. The chefs here at the Easy Bake test kitchen have chosen to do a combination of milk and white chocolates.

NOTE: In a future entry of Lightbulb Cuisine, I will discuss the importance of preheating the oven. That advice does not hold true for the warming tray. When producing a drizzle or a fondue, it is expected that you will warm the items slowly. So when doing a melt, there is no need to preheat.

For the chocolate-pretzel fondue, you will need:

  • Pretzels
  • Hershey's Kisses or milk chocolate morsels
  • Hershey's Cookies & Cream Kisses

I prefer to start with milk chocolate. Milk chocolate is a thicker melt, and is often messier for the amateur fonduer. White chocolate is thinner and easier to work with, hence it can be used to cover a mistake on mis-dipped pretzels.

You will need to place the unwrapped Kisses or morsels into the warming cup. Go ahead and fill it up! Live a little! Place the cup onto the tray, and cover with the warming dome. Plug in the oven. Stir the chocolate with a toothpick from time to time to ensure an even melt. Once the chocolate is ready, DIP! Scrape off the excess and place the pretzel on wax to cool. Continue until all the milk chocolate has been used. You might need to scoop and drizzle the chocolate as you near the bottom of the cup. Clean the cup, and repeat with the white cream Kisses.

I like to make a combo of all chocolate, all white cream, and a mix of the two. Remember the the black and white cookie from “Seinfeld”? Same principle. Simply dip half the pretzel into milk chocolate, let cool, and then dip into the white cream. It's beautiful and tasty! It helps if you pop the pretzels into the fridge for a few minutes to speed the chocolate hardening process.

Fondued pretzels make delicious after-school snacks for the kids or a lovely gift for a friend. If you're feeling adventurous, you can buy colored dipping disks to melt in the warming tray. Use your imagination and create chocolate pretzels for all occasions! Try sprinkles and colored sugars, too!

Stay tuned for other fabulous fondues.
That's Easy Baking!
Love, Cookie B.

Friday, March 6, 2009


This blog is dedicated to the coveted, high-tech appliance known in posh circles as the Easy Bake Oven. (You know you wanted one as a kid!)

Here, you will find delicious taste treats sure to make your mouth water. Please follow the blog and check back often. You won't want to miss my culinary delights.

Love, Cookie B.