I just had my first hliday baking disaster! The cookies I make every year (a double chocolate slice & bake sable cookie) did not turn out at all. I am now baking the "crumbs" in hopes they will at least make a nice ice cream topping.
Back to the recipe book for a new fool-proof idea.

Anybody else having trouble getting onto AT these days? I can't seem to get onto the main site, when I try the address I get the message "Bad Request". As well, on Kitchn, most of the images don't load. Only Ohdeedoh is fine.

Is it just me?

Not a problem with getting on per se but the site loaded strangely for me yesterday for about an hour in the morning. When I went back in the afternoon it was fine.

I've had no problems with getting on AT at all. I'm working an extended holiday schedule until Christmas, so time to cook is hard to find. But, this week I've made crock-pot chili, and tonight will be a "country casserole" from southernplate.com, and later this week, penne a la vodka from thepioneerwomancooks.com.

Last night I attempeted braising for the first time and made beef short ribs braised in Black & Tan (Yuengling). They were so hearty and delicious ... I was so proud of myself!

I made the Fantasy-ish Fudge from 101 Cookbooks and the Chai-Spiced Cookies (posted here on TK a few days ago) for my holiday party at work. Both were crowd pleasers!

Did anyone else make the Chai-Spiced Cookies? Mine stayed pretty wet after I rolled them in the powdered sugar. Any idea why this happened? Did yours stay wet?

I'm thinking of stuffing pasta shells with butternut squash (instead of the more usual ricotta). Any suggestions for what kind of sauce might be good?

I thought of a browned butter (maybe with sage) sauce, but I'd rather have something a little more low-cal. Also, I have allergies to milk products, so a cream sauce is out for me. Any creative ideas out there?

love4veggies-

since sage and butternut squash are such a classic pairing, what about a sage pesto rather than butter sauce?

Marmaladink: I had something similar happen w/biscotti. Try mixing the crumbs w/dried cherries, almonds... and call it chocolate granola. Mine was really good as cereal. Good luck.

Oooh, squash-stuffed pasta shells sound AMAZING! Let me know what you add to it and what sauce you used. I am going to make those soon!

I need some ideas/inspiration please on an appetizer dish for Christmas Eve. We have a 2 hour drive and wont' have the use of an oven once we arrive at our destination. Also, I have been asked to bring something "light" as we are having sauerbraten and potato pancakes for dinner. Any suggestions are more than welcome. Thanks!

sage seems a bit strong for pesto. you'd have to cut it with another herb - maybe spinach?

anyway - i was making a butterscotch shortbread and spaced out as i was dumping everything in the bowl - forgetting to first cream the butter and sugar. this is why i don't bake but my son's teacher needs a gift for all his hard work! it was so crumb-y as i was mixing it up that i tried to add cream and finally threw in an egg but i don't think it will turn out well. it's just about to come out but it does NOT look like shortbread and the batter didn't taste like your typical choc-chip cookie base. too bland. what can you do to save the ingredients for another project for the next time i do this?

Here is a sage pesto recipe that uses parsley along with the sage:

http://ourkitchensink.wordpress.com/2008/09/15/see-sawing-between-the-seasons/

Joan; I would put it atop slice apples and call it a crumble. Good luck.

I'm looking for a recipe for Speculaas, and any advice on how to keep them from sticking in their mold.

My parents have a mold that has hung prettily on their kitchen wall for 30-odd years, and I want to try using it when I go back for Christmas. I'm not sure where to begin with it though...