Monday, December 22, 2008

Sister's Sugar Cookies

Sister makes these every year. She makes some special ones with me with blackberry brandy in the icing. Purple penquins are Aunt Hopie's special cookies. Just top with powdered sugar icing from the BH&G or Betty Crocker cookbook.

Sister's Sour Cream Sugar Cookies

1/2 cup butter
1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup sour cream
1 egg
1 tsp vanilla
1 tsp grated lemon peel
2 1/2 cup all-purpose flour

Beat butter; add sugar, baking powder, baking soda and salt. Beat. Beat in sour cream, egg, vanilla and lemon peel.

Beat in as much of teh flour as you can. Stir in rest by hand. Chill one to two hours.

Try to work it as little as possible, roll out quickly and cut into shapes. Transfer to ungreased cookie sheet. Cook at 375 degrees for 7-8 minutes.

Lime Cookies

These are my favorite Christmas cookies. Mmmm. I have no problem sharing the rest of my cookies, but those? I save a bunch of them for myself. They are nice and crisp and limey. Yeah, I just made that word up. Oh and it's from some BH&H cookie recipe book.

Lime Cookies

1 cup butter
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 Tbs finely shreded lime peel
2 Tbs lime juice
2 cups all-purpose flour
1 recipe Sugar Topping

1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping side of bowl occasionally.

2. Beat in shredded lime peel and lime juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

3. Shape dough into 1-inch balls. Place balls 2 inches aparton an ungreased cookie sheet. Flatten each to 1/4-inch thickness with the bottom of a glass dipped in Sugar Topping.

4. Bake in a 350 degree oven about 10 minutes or until edges are golden brown. Transfer to a wire rack until cool. Makes about 48 (yeah right) cookies.

Sugar Topping: In a small bowl stir together 1/3 cup granulated sugar, 2 Tbs green decorating sugar, 1/4 tsp ground cinnamon, and 1/4 tsp ground nutmeg.

Saturday, December 6, 2008

Pecan Tassies

I think the official name is Tea Time Tassies, but that is just too cheesy for me. Mom always made these and I love them, so I called her and got the recipe. I am attempting them for a party tonight, so wish me luck...

Pecan Tassie

3 oz cream cheese, softened
1/2 cup butter, softened
1 cup sifted flour

Blend cream cheese and butter in mixer. Add flour and mix. Make a ball of dough, chill until moldable (vague, Mom, vague). Roll into 24 one inch balls.

3/4 cup brown sugar
1 Tbs soft butter
1 egg
1 tsp vanilla
1/4 tsp salt
2/3 cup broken pecans (Mom uses chopped)

Mix ingrdients. Pour into shells.

Bake at 325 for 20 to 25 minutes.

Sweet Potato Casserole

I know this is a little late for Thanksgiving, but it's also tasty for Christmas dinner. My nephews call this stuff candy it's so yummy.

This recipe is fondly referred to as our "stolen casserole". We had been wanting to find a good version of sweet potato casserole and it was before the internet recipe explosion. Mom, sister and I were doing some Christmas shopping in the mall and decided to check the cookbook section in Waldenbooks. Well, we found what looked like a fabulous recipe, but the rest of the cookbook, eh, so not worth the money.

Waldenbooks doesn't have those cozy little nooks with chairs for you to sit, browse and drink your high dollar coffee, so we snuck around the store until we found a less crowded section. Mom and Sister stood guard while I frantically copied the instructions on a scrap of paper we found. Once done, we put the book back and made our escape, giggling the whole time.

Yeah, I know, we're wild and crazy girls.

Sweet Potato Casserole

2 1/2 pounds sweet potatoes, cooked (we use canned, drained and rinsed)
1 stick softened butter
1/2 cup sugar
1/3 cup milk
2 lg eggs, beaten
1 tsp vanilla
1/2 tsp nutmeg

Mix the above ingredients with mixer. Put in buttered dish.

3/4 stick butter melted
1 cup brown sugar
1/2 cup all purpose flour
1 cup chopped pecans

Mix and then crumble on top of filling.

Bake at 350 for 35-40 minutes.

Thursday, November 20, 2008

Chicken Tikka Masala

My sister found this recipe on LOVE it. We did change the amount of salt as the way it was written would be sure to give us cankles for days.

You can use more or less jalapenos to adjust the heat. Plus I don't like cilantro (hello, tastes like soap) so I leave that out. I usually just cook the chicken on a broiling pan in the oven instead of grilling, because I am lazy, and it always turns out great.

1 cup plain yogurt
1 Tbs lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp freshly ground black pepper
1 Tbs minced fresh ginger
1 tsp salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 Tbs butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 teaspoons paprika
1 tsp salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro


1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Garnish with fresh cilantro.

Chicken Piccata

Moh loves this dish, loves it! The original recipe called for half the amount of sauce, but we like to eat it with a little linguine or angel hair, so I doubled the sauce amount.

Chicken Piccata


4 boneless skinless chicken breast halves, pounded thin (I like to buy the chicken cutlets, cause I'm lazy like that)
1/4 cup all-purpose flour
1/8 tsp salt
1/8 tsp pepper
1 Tbs butter
1/2 cup chicken broth
1/2 cup white wine
2 Tbs lemon juice
1 Tbs capers (optional, I don't use)

Combine flour, salt, and pepper in a shallow dish.
Coat each breast with flour mixture and shake off excess.
In a skillet over medium heat, melt the butter.
Add the chicken breasts and sauté (turning once) for 5 minutes or until cooked through.
Remove chicken from skillet.
In same skillet, combine the chicken broth, wine, and lemon juice.
Boil sauce, reducing it by one third.
Top chicken with sauce.
Sprinkle with capers.

Hot Dog Chili

When I asked my mother for the family's hot dog chili recipe, this is what she gave me. It sounded too generic and plain, but it really is great. Everyone who tries it says it reminds them of hot dog sales from their childhood!


1 lb ground chuck
1 small onion chopped
1 cup ketchup
1 teaspoon chili powder


Place ground chuck and onion in a medium saucepan and cover with water.
Cook over high, stirring to break up the meat. Cook until the beef is no longer pink.
Drain the meat mixture and then return to the saucepan.
Add ketchup and chili powder (more if desired) to the meat.
Cook over low heat until the chili is warmed through.

Spinach Artichoke Dip

Anyone who knows me at all knows that I am not a veggie fan. At all. So, it's kind of a shock that this is one of my favorite dips. I'm sure it has nothing to do with all the cheese. The recipe is borrowed from a poster on recipezaar.

Spinach Artichoke Dip


2 cups parmesan cheese
1 (10 ounce) box frozen spinach, thawed
1 (14 ounce) can artichoke hearts, drained (I like using a jar of the marinated artichoke hearts, drained. I also chop them in smaller pieces)
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced


Preheat oven to 375°F.
Mix together Parmesan cheese, spinach, and artichoke hearts.
Combine remaining ingredients and mix with spinach mixture.
Bake for 20-30 minutes.

I eat this with the gold tostitos, but you can also use crackers.

Thursday, November 13, 2008

Secret Pumpkin Pie recipe

The women on my mom's side of the family have always made the best pumpkin pies (well except for my Aunt Darlene, but that's ANOTHER story). They all obviously used the exact same recipe and had always referred to it as the "secret family recipe".

Now pumpkin pie is one of my all-time favorite foods. I will even eat it for breakfast the morning after Thanksgiving, it's best that way, ice cold from the fridge. I'm a pie purist too, while the rest of the family uses Cool Whip, I enjoy it plain the way nature intended. Mmmm...

My first Thanksgiving living on my own, I decide to make my own pie. I called my Aunt Carol and asked for the secret recipe. She said sure, no problem, but that I HAD to make sure I used Libby's pumpkin, no other would do. Luckily I had a can of Libby's so I was ready to go and I told her that. She said really? Right in front of you? Turn it over.

The family's secret family recipe was the one from the back of the can. Oh, but wait, they use pumpkin pie spice instead of the separate spices! My Aunt was still laughing at me when I hung up on her.

The Brammer Family Secret Pumpkin Pie Recipe (thanks Libby's)


3/4 cup granulated sugar
1 tsp ground cinnamon
1 1/4 tsp pumpkin pie spice (can use more, it's a personal thing)
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin (not the pie mix!)
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell (I use the Pillsbury ready made pie crust)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Monday, November 10, 2008

Black Bean soup

I used to make black bean soup from the recipe on the back of the Progresso black beans can. However, I am currently unable to find a can of Progresso black beans and I didn't copy the recipe.

I did a google search and the following is what I found. I think that is right, but I am pretty sure that I chopped the celery and carrots really fine and I didn't use the salsa OR the corn. 'Cause I think corn in stuff is yuck. To me. I have issues.

Oh and an immersion blender is your friend. It is much easier to use (and clean) than a blender for blending the beans.

Update: Found the recipe and yes, it is the same. W00t!


1 Tbsp olive oil
1 large onion, chopped
1 medium stalk celery, chopped (1/2 cup)
2 medium carrots, chopped (1 cup)
4 cloves garlic, chopped
2 Tbsp chili powder (I used 1 Tbsp)
1 Tbsp ground cumin
1/4 tsp pepper
3 cans (14 oz each) chicken broth 4 cans (15 oz each) black beans, drained, rinsed
1 can (15.25 oz) whole kernel sweet corn, drained
1 jar (16 oz) mild picante or salsa

1. In 4-qt saucepan or Dutch oven, heat oil over medium-high heat. Cook onion, celery, carrots and garlic in oil 5 min, stirring occasionally. Add chili powder, cumin and pepper, cook 1 min. Stir in broth, 2 cans of the black beans and the corn. Heat to boiling, stirring occasionally.
2. Meanwhile, place remaining 2 cans black beans and the picante in blender or food processor. Cover and blend on high speed until smooth. Stir into boiling soup mixture.
3. Reduce heat to medium; simmer 15 min. Serve with chopped cilantro, if desired.

6 servings

Wednesday, November 5, 2008

Farfalle Ai Porri E Salsicce - (Farfalle with Sausage And Leeks)

I made this recipe in an Italian sauces cooking class that my friend Mel and I took. I love taking cooking classes and I wish I had the time and money to take more. Moh loves this recipe, mainly for the Italian sausage.

One tip, make sure you clean the leeks really well as they are full of grit. I rinse them and then slice into thin rings (discard the end and most of the green part). I then put the pieces in a salad spinner, rinse well and then spin away the water (or dry with paper towels or something if you don't have a spinner).

Farfalle Ai Porri E Salsicce - (Farfalle with Sausage And Leeks)

2 lg Leeks
1 lb Farfalle
2 tb Olive oil
2 Sweet Italian sausages
1 ts Minced shallot
2 tb Unsalted butter
1 c Blanched young peas
1 c Chicken stock
Salt to taste
Freshly-ground black pepper
1/2 c Freshly-grated Parmigiano-Reggiano

Bring a large pot of salted water to a boil. Meanwhile, trim the leeks discarding the top 1/3 of the rough green portion, and slice in 1/2-inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well. Add farfalle to boiling water, stirring occasionally. In a large skillet, heat the olive oil, add the leeks and sausages, and saute over moderately-high heat, stirring about 5 minutes. Add the shallot and cook while stirring for 1 minute. Add half of the butter, the peas and stock and simmer gently 5 minutes. Season to taste. When farfalle are al dente, drain well; add the sauce, and toss well to coat the pasta. Add cheese, toss well and serve with additional cheese on the side. This recipe yields 6 servings

Tuesday, November 4, 2008

White Chicken Chili

I love this recipe. My friend made it for me one Halloween and it became one of my go to meals. I'll share her "secret" recipe with you now...

Buy two cans of Busch's great northern beans. Follow the recipe on the back of the can. Ta da!

Just in case you don't have Busch's beans...

White Chicken Chili

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

Garnish with cheese, sour cream and salsa, if desired.

Thursday, October 30, 2008

Hummus like substance

While surfing the net today, I mean while WORKING today, I visited one of my favorite websites, It's ironic and witty and just a lot of fun. Apparantly, white people like hummus!

Hmm... I am white, therefore I like hummus! However, just because I like hummus, it doesn't necessarily follow that I am white (see dad, college paid off! Logic, FTW!). But I am white. Very, very, pasty white.

What does this have to do with hummus? Nothing. Do I care? Not so much.

Okay, this recipe is a copycat of the California Pizza Kitchen's Tuscan hummus, but since it isn't made with garbanzo beans, I would call it more of a white bean dip. A freaking AWESOME white bean dip, though. I serve it with pita bread or tortilla chips. Okay, I'll admit it, I'm all about the tortilla chips.

CPK Tuscan Hummus Copyat recipe


10 medium garlic cloves
30 oz can cannellini beans (Great Northern beans), canned drained
1/2 cup sesame paste (tahini)
1 Tbs-ish EVOO
1/4 cup fresh lemon juice
1 Tbs soy sauce
1/2 tsp soy sauce
1 1/2 tsp salt
1 1/2 tsp ground cumin
1/8 tsp corriander
1/2 tsp cayenne pepper
1/4 cup cold water, if needed


Process the garlic cloves in a food processor until finely minced, stopping the processor occasionally to scrape down the sides of the bowl. Add the beans and pulse the machine a few times to chop them coarsely. Next, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree is too thick, mix in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover, and refrigerate before serving.

Wednesday, October 29, 2008

Reuben Spread

My friend Jen gave me this recipe. It's good with crackers or little rounds of rye bread.

Reuben Spread

2 small pkg of Budig corned beef (chopped)
1 can sauerkraut (14 oz)
8 oz shredded Swiss cheese
1 cup mayonnaise
1 small onion, chopped fine
horseradish (optional)

Combine ingredients and put in a 9x9 pan. Bake at 350 degrees until bubbly.

Huh, no cooking time. I'd try 20 minutes and then check it. I'll bet it takes 30 minutes though. Everything seems to take 30 minutes.

Cocktail Meatballs

My Aunt Carol gave me this recipe. LOVE these spicy balls. : )

Cocktail Meatballs

2 lbs ground beef
4 eggs, slightly beaten
2 cups cracker crumbs, crushed
4 Tbs minced dried onions
4 Tbs sweet pepper flakes (I can hardly find these, so I either chop up fresh green pepper or if I want them h-o-t I add red pepper flakes)
18 drops of Tabasco sauce
1/2 tsp garlic salt or powder
dash of salt

Sauce ingredients:
1/2 cup vinegar
1 1/2 cup ketchup
1 cup water
2/3 cup brown sugar
1 Tbs dried minced onions
2 tsp mustard
1 Tbs salt
8 tsp Worcestershire sauce
12 drops of Tabasco

Mix all the meatball ingredients (not the sauce ones). Shape into 1 inch balls and place in a single layer in a 13 x 9 pan. Bake at 325 degrees for 30 minutes. Place the balls into a casserole dish. Combine the sauce ingredients and pour over the meatballs. Bake 1 hour.

Tijuana Pie

I got this recipe from my Dad's wife, Lee. I omit the corn and olives because I hate corn "in" stuff and well, I hate olives in ANYTHING. I make this in a round crockpot.

Tijuana Pie

1 1/2 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
3/4 pound (or more) of grated cheddar cheese (or Mexican blend)
2 10 oz cans of red enchilada sauce
2 16 oz cans of chili seasoned beans
1 8 oz of corn (OPTIONAL)
1 6 oz of sliced black olives, drained (even more OPTIONAL)
9 corn tortillas

Brown beef, onion and garlic. Pour off excess fat. Season with salt and pepper. Spray inside of crock pot with cooking spray. Place one tortilla in the bottom of the crock pot, top with 1/4th the meat, then 1/2 a can of enchilada sauce and cheese. Add another tortilla, cover with 1/2 a can of beans, 1/4th a can of corn, a few olives and cheese. Repeat those layers three more times. Top with one more tortilla and top that with the last of the cheese.

Cover the crockpot and cook 5 - 7 hours on low.


Barbecue. Cue. BBQ. Bar B Q. I really don't care what you call it, but this is my recipe. Now I prefer Eastern North Carolina BBQ from a pig pickin' but since I don't have a cooker nor a good Eastern NC BBQ recipe, this is a good second.

Now my mother will claim that this is HER recipe. Hello, Becky, I doubled the brown sugar, so it is mine now. Bite me, Mama!

For the meat, I like to cook a 4 to 5 pound pork shoulder butt in the crock pot on low over night with about a cup of water and seasoned with greek seasoning. My mom cooks it in the pressure cooker but I am scared I'll lose an eye with one of those things. You just take the meat, remove all bone and fat, and then shred the rest with forks or your hands (I won't judge).


1 stick butter (or margarine if you're my mom)
1 onion chopped
3 Tbs vinegar
1 cup ketchup (yes ketchup, don't be a hater)
1 cup water
1/4 cup brown sugar
2 Tbs Worcestershire sauce
1 tsp dry mustard
1/2 tsp black pepper

Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the remaining ingredients and stir until it starts to boil. Reduce heat to low and cook for 30 minutes or until the sauce "gets thicker" (thank Becky for that). Add the meat and cook until warmed through.

Chicken cacciatore

Oh hell, I don't even know if this is considered cacciatore and I really don't care. All I know is that when I am being good and trying to get in veggies, this is my go to recipe. Try it with some brown rice for a yummy and healthy dinner.

Chicken Cacciatore

1 pound of boneless skinless chicken
1 Tbs EVOO
1 medium onion
2 bell peppers (green, red, or yellow, mix it up!)
1 or 2 cloves chopped garlic
1 15 oz can of crushed tomatoes
1 8 oz can of tomato sauce
1/2 cup or so of white wine

Cut the chicken into bite size pieces. Cut the onion into rings (I halve the rings too). Chop the garlic (I used jarred chopped garlic, sue me!)

Add olive oil to a large skillet over medium-high heat. Add chicken and stir and cook until you can no longer see any pink on the outside. Add the garlic, onions and peppers, stir and cook for a few minutes. Add the tomatoes, tomato sauce and the wine and stir well. (At this point, I see if there is enough liquid. I use my judgement and either add 1/2 small can of water or some more tomato sauce.) Reduce heat to a simmer and cook for 30 minutes.

Chicken Enchiladas

Okay, now these chicken enchiladas are killer. My sister originally got the recipe out of either a Better Homes and Gardens or Betty Crocker cookbook...or so she says. I have yet to find it in either myself. I have doubled the cheese of the original recipe (hello? who wouldn't?) and the original recipe used corn tortillas, but I prefer flour. If you like heat, try a can of diced jalapenos instead of the green chilis.

Chicken Enchiladas

1 lb chicken
3 Tbs butter or margarine
1 small onion, chopped
2 cloves garlic, chopped
3 Tbs flour
1 cup sour cream
1 can diced green chilis
2 cups chicken broth
2 cups shredded cheese (cheddar or Mexican blend)
8-10 small corn or flour tortillas (I prefer the flour)

Boil the chicken and then shred it. Place shredded chicken into a large bowl and set aside.

Preheat oven to 350 degrees. Prepare a 9x13 in casserole dish by spraying the inside with cooking spray.

Melt butter over medium-high heat, then add the onions and saute until translucent. Add the garlic and cook for another minute or two. In a small bowl, stir the flour into the sour cream until well blended. Add the sour cream and flour to onion mixture and stir until well combined.

Whisk in the chicken broth until smooth and then add the green chilis. Cook until the mixture begins to boil and starts to get thicker. Remove from the heat and add 1 cup of the cheese. Then pour 1/2 of sauce over your chicken and mix together well. . Fill the tortillas with chicken mixture, and roll burrito style. Place them in the prepared dish seam side down (cram them in there if you have to). Pour the rest of the sauce over the filled tortillas and then cover with the remaining cup of cheese. Cover with foil and bake for 30 minutes. Remove the foil and place back in the oven for 5 more minutes (or until the cheese is melted).

Macaroni and Cheese

I am starting with this recipe, because it is one of my most requested. I got it years ago out of a book called "365 Ways to Cook Pasta" but I have made a couple of changes.

I love, love, love this stuff. It's just yummy cheesy goodness and I eat the leftovers for days after. It goes great with ham. Or meatloaf. Or anything. It is one of my grandmother's favorites and she will ask me to bring her some when I go to visit her. I hope you like it too!

Macaroni and Cheese

1 lb jumbo macaroni
4 Tbs butter
¼ cup flour
4 cups pre-heated milk (I microwave it)
1 tsp salt
4 cups cheddar cheese (I use a mix of sharp and mild)

Cook macaroni and set aside
Melt butter, then stir in flour. Cook, while stirring, over low heat for 3 minutes. Whisk in hot milk. Stir constantly and bring to boil. Turn heat to low and cook for 10 minutes, stirring frequently. Remove from heat and add 3 cups of cheese and salt, stir. Mix with macaroni. Pour into 9x13 buttered dish. Cover with 1 cup of cheese. Bake for 45 minutes or until browned in 350 degree oven

These are recipes of Hope

Okay, so they are my recipes and my name is Hope, hence the title. These recipes will not change your life. They will not cure cancer. Hell, they may not even taste that great to you! However, I like them and I hope a few others may too. Some are family recipes and others are bastardized versions of ones I have found in various cookbooks.

The main reason I am starting this site is to consolidate all of the recipes that I copy and paste for my friends into one central location. Hopefully I will also be able to use this site to store my recipes and stop searching through the box (shutty!) like a maniac because I can't remember if I put the brownies under desserts or cookies. Yes, it's all about me and my needs!