The End Is Near

2006 is coming to a close and 2007 is knocking at my door. Hard to believe that my mother was right…the older you get the more time flies. I thought I would end the year by highlighting some of the favorite things I made. We will start with the Caramel Apple Cake that not only tasted great but was kind enough to pose well for me so that I could win the edibility award for DMBLGIT.

Next is a Blackeberry Cobbler that I am afraid to make again because when I did make this I actually ate nothing but the cobbler for breakfast, lunch and dinner. It was gone in a day and a half. A whole cobbler, with just me eating it.

My mom’s graham flour Banana Bread is also one that shouldn’t be missed… the graham flour gives it that something special that other banana breads don’t have.

My two favorite projects of the year were to replicate two of my childhood favorites: Circus Animal Cookies and Pop Tarts.

I paid tribute to my favorite sandwich, the Monte Cristo….truly one of the greatest food inventions of all time.

I found a new favorite cookie for my hubby, the Triple Threat Chocolate Chip Cookies. They are a cross between and cookie and a brownie and they kick butt!

I could go on and on, but then I would just be reposting most of my blog. I hope everyone has a safe New Years Eve and a stress free New Year.


  1. I love your year end wrap up! Hail the Monte Cristo!

    Thanks for sharing your wonderful gift of cooking/baking and story telling Peabody – I so enjoy your blog! Looking forward to 2007!


  2. What a way to end the year and ring in the new year! Your photos are amazing… I never thought about making homemade pop tarts. My kids would go nuts for those.
    Oh – and that cobbler and those cookies. My oh my! Delicious looking creations.
    Enjoy your holiday weekend!

  3. Well done, Peabody! It has been a wonderful year for your blog and I look forward to all the delicious things you will send our way in 2007!

  4. what wonderful recipes and pictures. i love the animal cookies…i cannot wait to make them for my littlefoodie jr.

  5. Those pop tarts make me smile everytime I see them, I used to eat them for breakfast at my Grandmas house. I was partial to the double chocolate ones, or anything with strawberry in it.

  6. Glad to see this round-up, how could I miss your award-winning apple cake!!! Peabody, you’re a fantastic baker and photographer!
    You too, have a happy new year!

  7. I just don’t see how you’ll top 2006 – but I’ll be here every day of 2007 to see how you’ll do it!

    Happy New Year sweetie! Looking forward to another year of friendship =)


  8. Happy New Year to you! Looking forward to another year of great baking and blogging.

  9. You inspire me with your cooking and photos…have a great New Year!

  10. The end maybe near but I’m sure we can look forward to a great explosion from the beginning of 2007 and I have no doubt it will continue strong for 365 days.
    Yeah, that Caramel Apple Cake was pretty tastey…ho, ho. And so much more from your blog.
    Looking for a wonderful new year with you Peabody!

  11. I’m making your nutella filled cookies this week for my brother. I’m really excited and hope that he likes them.

  12. Like everyone else, looking forward to more of your amazing posts in 2007. Happy New Year!

  13. The year in food; how apropos. And I love your title! Everything looks better than great. I especially like the animal cookies — such fond memories.

    Happy New Year, and all the best for 2007!

  14. Wow-what an exit! I can’t wait for next year!

  15. Happy New Year! I enjoyed your recap, and I still think your “pop tarts” are one of the cutest and most clever baked goods I’ve seen in a while. BUT, I have to ask you about your mom’s banana bread. I love the stuff, and I really love baking with whole grains. I’ve never used graham flour, so I’m looking forward to trying this new taste. My question is, why not butter? I always use butter unless there is a food-science related reason not to use it in a particular recipe. Does shortening really do something for the texture? I totally respect your ingredient choices; I’m just curious:) thank you!

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