Tuesday, October 1, 2019

Holy Wholly Homophones

Before I even start this post, let me address the elephant in the room. Yes, I know it's October. And as I say every year when we start seeing pumpkin and Halloween recipes everywhere by the end of August, you won't be finding them here, not until October, then it's full out Halloween time.

Well, that was then and this is now. Gross, scary or just plain pumpkin, you'd find Halloween all over this blog for the full month. But you all know that my kids are grown, I don't make as many Coffin Cookies, Brownie Brittle Monster Pops, Black and White Brownie Bats, Spider in his Web Cakes or Jack-O-Lantern Treat Bowls. Although this month I will dabble in some themed recipes, maybe mention a witch or black cat, I won't be immersed in it, because watching the faces of the boys and their friends when I brought those treats to the table really was the fun part. Even though this month on Baking In A Tornado won't be all out Halloween, if you're looking for some really fun recipes for the occasion, I've got plenty. Be sure to check out the ones linked above, as well as this post: Halloween: 35 Baking In A Tornado Recipes.

Holy Wholly Homophones | Featured on and graphic property of www.BakingInATornado.com | #humor #funny

Today, instead of playing with my food, I'm playing with words. Homophones, to be exact. You know like ones the grammar police (ask to see my badge) are always correcting, like "your" and "you're". But I'm talking about triple homophones, like if you added "yore" in there. Or, speaking of there, like "there", "their" and "they're", or "to", "too", and "two". Those are the common ones, but there are so many not so common homophones. 


I don't use doe when making my dough ,it's meatless, doh (thank you, Homer Simpson, for that one)! PS: there's not one flower in my flour either (I checked). 

No ewe either, and nor would I poison you with the berry of the Yew.

Oh and meet a vegetarian and they're really mete out the punishment if I actually did add that meat.

Since we're in the kitchen here, some general cooking advice: weigh your whey or you're on the way to disaster.

And speaking of disaster, this is for anyone who enters my home while I'm baking, if you hear me yell "fore", I've got more than four ingredients in the mixer, you'd be wise to duck.

Hubs knows this from experience, now he'll heel so later he doesn't have to heal

Aint no lie baby buy, by, bye. (OK, didn't use those correctly, but I took one look at those words and couldn't help myself. 
By way of apology, I'm sharing this delicious Fall recipe. Although to fit in the dish, I had to pare down the pairs of pears.

Butterscotch Toffee Pear Crisp is a fall favorite. Asian pears are thin sliced and baked with butterscotch and toffee in a pie crust bottom with a crisp topping.  | Recipe developed by www.BakingInATornado.com | #recipe #dessert

Butterscotch Toffee Pear Crisp

Butterscotch Toffee Pear Crisp is a fall favorite. Asian pears are thin sliced and baked with butterscotch and toffee in a pie crust bottom with a crisp topping.  | Recipe developed by www.BakingInATornado.com | #recipe #dessert

When rowing, you can put your ore in the water or, if you want to actually get somewhere, you'll need to use your oar.

That's just for lakes, though anyone who sees the waves of the high seas, had best seize a seat on a sturdier vessel.  

Lake or sea, boat or ship, if you don't want to be praying to all that is holy, I wholly recommend you make sure that vessel is not holey.

And though I'm no pirate, when I was angry, I'd look the boys square in the eye, and their only correct response was "aye, aye".  

Happy October, everyone. Just a bit of advice, if you meet someone named Leatherface, Jigsaw, Freddy Kruger, Jason Voorhees, Michael Myers or Chucky, run. Do not go with them. It's Halloween, know when to say "no".

Baking In A Tornado signature | www.BakingInATornado.com | #MyGraphics

Butterscotch Toffee Pear Crisp        

Printable Recipe

1 pie crust
1 TBSP flour 
3/4 stick butter, softened
1/3 cup brown sugar
1/4 tsp cinnamon
1/4 cup flour
1/2 cup quick oats 
1/3 toffee baking chips

6 Asian pears, peeled, cored and sliced
3/4 cup brown sugar
1/4 cup cornstarch
1/4 tsp ginger
1 cup butterscotch baking chips

*Preheat the oven to 400 degrees. Roll your crust out to about a 10 X 13 inch rectangle so it will fit into and up the sides of an 8 X 11 baking dish.
*Spread the 1 TBSP flour over the pie crust. Flip the pie crust over into a lightly greased 8 X 11 baking dish so the flour is on the bottom. Fit into and up all sides of the dish. Fold under any excess crust so it doesn't hang over the side of the dish.
*Beat together the butter, 1/3 cup of brown sugar, cinnamon, flour and oats. Mix in the toffee baking chips. Set aside to use as topping
*In a large bowl, whisk together 3/4 cup brown sugar, cornstarch and ginger. Mix in the pear slices and the butterscotch baking chips. Arrange evenly in the prepared pie shell.
*Dollop the topping over the fruit. Bake for 40 minutes, loosely tent with tin foil and bake another 15 minutes.


  1. Too clever! Toffee and butterscotch chips, wow, looks yummy.

  2. Love your/you're/yore post! Pinned the recipe, too :)

  3. I gained too much weight, so I won't be making this, but I love desserts made with Asian pears (or pears and apples). One of the nicer parts of fall. And, as for word play, the gene escaped me, but I am surrounded by people who love this kind of activity. Alana ramblinwitham.blogspot.com

    1. Sounds like this is a recipe you'd love. You can always just have a piece and share the rest with friends, family and neighbors.

  4. Absolutely delightful, Karen! Used correctly, they're so much fun! Used incorrectly . . . *shudder*.


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