I struggled with the title for this one. Toffee Bit? Toffee Bits Cookies? It just didn't roll off the tongue. I don't know. If you come up with something else, something even witty maybe, do let me know.
Alright, to get some perspective, I asked Dave, "If you could only have one kind of cookie ever again, would it be the toffee ones or peanut butter?" He looked at me, and said, "I have no idea! That's like asking you to choose what one flavor of water for the rest of your life!" LOL So he likes 'em. And he really likes pb, too.
I like them well enough. Oh! Make sure you leave at least an inch or so between each cookie, because they do spread as they 'relax' out of the oven.
Ingredients:
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 tsp. vanilla
½ tsp. salt
3 eggs
3½ cups flour
2 tsp. baking soda
2 tsp. cream of tartar
1-1/3 cups (12 oz. pkg.) Hershey's Heath Toffee Bits and Chocolate
Directions:
Preheat oven to 350F. Lightly grease cookie sheets (or use parchment paper)
Beat butter, sugars, vanilla, and sat until blended. Add eggs, beating well after each addition. Stir together flour, baking soda, and cream of tartar; gradually add into butter mixture, beating until blended. Stir in brickle. Drop by heaping teasponful onto prepared sheets.
Bake at 350F for 8 to 10 minutes. Cool slightly before removing to wire rack.
Makes 6-7 dozen
12.21.2007
Pumpkin Peanut Butter Chip Cookies
I know what you're thinking. "Pumpkin? Peanut butter? What are you thinking?" But, I swear, I haven't completely gone off the deep end. Not yet, at least. ;)
The flavors actually really compliment each other. It's a very home-y taste, a comforting taste. And while they might not be the most visually-appealing (they don't change shape much), they're usually the ones people like the most. I'm not sure if it's because of the pumpkin or the pb. Either way, I like it when people compliment my stuff. :)
Ingredients:
2¼ cups all-purpose flour
1½ tsp. pumpkin pie spice
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup butter, softened
1 cup sugar
1 can (15 oz.) Libby's 100% Pure Pumpkin
2 large eggs
1 tsp. vanilla
2 cups (12 oz. pkg.) peanut butter morsels
Directions:
Preheat oven to 375F. Grease baking sheets.
Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl.
Beat butter and sugar in large mixing bowl until creamy. Beat in pumpkin, eggs, and vanilla extract. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15-20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 5 dozen.
The flavors actually really compliment each other. It's a very home-y taste, a comforting taste. And while they might not be the most visually-appealing (they don't change shape much), they're usually the ones people like the most. I'm not sure if it's because of the pumpkin or the pb. Either way, I like it when people compliment my stuff. :)
Ingredients:
2¼ cups all-purpose flour
1½ tsp. pumpkin pie spice
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup butter, softened
1 cup sugar
1 can (15 oz.) Libby's 100% Pure Pumpkin
2 large eggs
1 tsp. vanilla
2 cups (12 oz. pkg.) peanut butter morsels
Directions:
Preheat oven to 375F. Grease baking sheets.
Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl.
Beat butter and sugar in large mixing bowl until creamy. Beat in pumpkin, eggs, and vanilla extract. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15-20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 5 dozen.
Chocolate Mint Chip Cookies
I really like these. First, the flavor. Whoever put chocolate and mint together needs to be sainted. Second, the color contrast. I used the Mint Swirl morsels from Nestle, and they just compliment the chocolate cookie color so well. They make me happy just looking at them. :)
And, oddly enough, I found a picture that I took last year...
Ingredients:
2¼ cups flour
2/3 cup cocoa
1 tsp. baking soda
¼ tsp. salt
1 cup butter
3/4 cup sugar
2/3 cup brown sugar
1 tsp. vanilla
2 eggs
12 oz. package chocolate/mint swirled morsels
Directions:
Preheat oven to 350F. Line baking sheets with parchment paper.
Combine flour, cocoa, baking soda, and salt; set aside.
Beat butter, sugar, brown sugar, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually add dry ingredients. Stir in swirled morsels. Drop by teaspoonful onto prepared baking sheets.
Bake at 350F for 9-11 minutes. Cool on sheets for 2 minutes, before moving to wire rack to cool completely.
Makes about 5-6 dozen.
And, oddly enough, I found a picture that I took last year...
Ingredients:
2¼ cups flour
2/3 cup cocoa
1 tsp. baking soda
¼ tsp. salt
1 cup butter
3/4 cup sugar
2/3 cup brown sugar
1 tsp. vanilla
2 eggs
12 oz. package chocolate/mint swirled morsels
Directions:
Preheat oven to 350F. Line baking sheets with parchment paper.
Combine flour, cocoa, baking soda, and salt; set aside.
Beat butter, sugar, brown sugar, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually add dry ingredients. Stir in swirled morsels. Drop by teaspoonful onto prepared baking sheets.
Bake at 350F for 9-11 minutes. Cool on sheets for 2 minutes, before moving to wire rack to cool completely.
Makes about 5-6 dozen.
Christmas Cookie Extravaganza
Ah, yes, it's that time of year again. But this time, I made a plan, to an extent. Three years ago, I did over 300 cookies in two days. Never again. LOL This year I'm also doing more brownies, since I eat less dough that way. ;)
My three choices this year are the crowd-pleasers. Chocolate Mint Chip, Pumpkin Peanut Butter Chip, and Toffee Bits. In fact, Dave has been at me for an hour now, as to whether he'd get any of the toffee ones. LOL
So I've 180+ cookies right now. Did the mint ones yesterday, and the last two today. I wasn't going to do both, as I've been in pain tonight, but the butter was already softened, so.. *shrug* But the last sheet just came out and now I can settle in with my heating pad.
No pictures this time, as I'm feeling rather lazy tonight. But just imagine a chocolate cookie, a pumpkin cookie, and a regular-dough-colored cookie, in six different plastic containers, and you have an idea of what our (one and only) table looks like. :D
I think to make it easier for future reference, I'll split the cookies into their own individual postings.
My three choices this year are the crowd-pleasers. Chocolate Mint Chip, Pumpkin Peanut Butter Chip, and Toffee Bits. In fact, Dave has been at me for an hour now, as to whether he'd get any of the toffee ones. LOL
So I've 180+ cookies right now. Did the mint ones yesterday, and the last two today. I wasn't going to do both, as I've been in pain tonight, but the butter was already softened, so.. *shrug* But the last sheet just came out and now I can settle in with my heating pad.
No pictures this time, as I'm feeling rather lazy tonight. But just imagine a chocolate cookie, a pumpkin cookie, and a regular-dough-colored cookie, in six different plastic containers, and you have an idea of what our (one and only) table looks like. :D
I think to make it easier for future reference, I'll split the cookies into their own individual postings.
12.15.2007
Pumpkin Cupcakes with Mascarpone Frosting
I wasn't sure what to make this week. Finally I decided on these cupcakes, originally found over on Tartelette, since last week's cupcakes weren't quite up to par. I only did a half-batch, though, just in case, but I'll post the original recipe.
I tried the cupcake naked at first and, boy, was I pleased. Soft, moist, and pumpkin-y. Then came the frosting. I had never had mascarpone before, so I wasn't sure what to expect. A slightly more... demure cream cheese. Doesn't have the same kick as the regular cream cheese, and was much smoother. Put the two together (cupcake and frosting) and you have a winner. :)
Ingredients:
2¼ cups flour
1 tsp. cinnamon
½ tsp. ground ginger
1/4 tsp. ground nutmeg
2 tsp. baking powder
1½ tsp. baking soda
¼ tsp salt
3/4 cup butter, softened
1-3/4 cups sugar
3 eggs
1 (15 oz.) can pumpkin
2 tsp. vanilla
1 cup milk
Directions:
Preheat oven to 350F. Line 24 muffin cups with paper liners.
Whisk flour, spices, baking powder, baking soda, and salt in a bowl; set aside.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine pumpkin, vanilla extract and milk in a separate bowl. Alternately add flour mixture and pumpkin mixture, mixing thoroughly after each addition. Divide evenly among the cupcake liners.
Bake at 350F for 20-25 minutes, or until toothpick inserted near center comes out clean. Let cool completely before frosting.
Mascarpone Frosting:
16 oz. mascarpone cheese, at room temperature
½ cup butter, at room temperature
4-5 cups sifted powdered sugar
1 tsp. vanilla extract
In an electric mixer, beat butter and cream cheese at medium speed until creamy. Add 4 cups of the powdered sugar and vanilla. Beat until combined. Add more sugar, if needed, for desired consistancy.
I tried the cupcake naked at first and, boy, was I pleased. Soft, moist, and pumpkin-y. Then came the frosting. I had never had mascarpone before, so I wasn't sure what to expect. A slightly more... demure cream cheese. Doesn't have the same kick as the regular cream cheese, and was much smoother. Put the two together (cupcake and frosting) and you have a winner. :)
Ingredients:
2¼ cups flour
1 tsp. cinnamon
½ tsp. ground ginger
1/4 tsp. ground nutmeg
2 tsp. baking powder
1½ tsp. baking soda
¼ tsp salt
3/4 cup butter, softened
1-3/4 cups sugar
3 eggs
1 (15 oz.) can pumpkin
2 tsp. vanilla
1 cup milk
Directions:
Preheat oven to 350F. Line 24 muffin cups with paper liners.
Whisk flour, spices, baking powder, baking soda, and salt in a bowl; set aside.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine pumpkin, vanilla extract and milk in a separate bowl. Alternately add flour mixture and pumpkin mixture, mixing thoroughly after each addition. Divide evenly among the cupcake liners.
Bake at 350F for 20-25 minutes, or until toothpick inserted near center comes out clean. Let cool completely before frosting.
Mascarpone Frosting:
16 oz. mascarpone cheese, at room temperature
½ cup butter, at room temperature
4-5 cups sifted powdered sugar
1 tsp. vanilla extract
In an electric mixer, beat butter and cream cheese at medium speed until creamy. Add 4 cups of the powdered sugar and vanilla. Beat until combined. Add more sugar, if needed, for desired consistancy.
12.11.2007
Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting
I've been so incredibly lazy and/or tired these days. I kept meaning to post this, since I made the cupcakes themselves on Friday. But I either ran out of time, forgot, had a bad headache, or forgot. Perhaps my brain is being eaten by trolls at night, and that can be my excuse? :)
So I found the recipe over at BakeSpace, and the combination was appealing. The batter tasted delicious, so I had high hopes. Sadly, the cakes themselves seem to be a bit on the dry side. And it's not just my tastebuds being off-kilter, others have agreed. So I'm not sure if I'd make that part again.
But the frosting! Oh, the frosting. I'd have a love affair with it, if it were possible. I'm so glad I have extra frosting. There are some brownies that need a frosting, and that will just be perfect. It tastes just like the pumpkin cheesecake. Yum.
Oh, and I only made a half batch, just in case. :)
Ingredients:
3 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
1 cup butter
1 cup firmly packed brown sugar
4 large eggs, room temperature
1 cup buttermilk
2 Tbsp. light, unsulfured molasses
2 tsp. vanilla extract
Directions:
Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a medium bowl, combine the flour, baking soda, salt and spices. Set aside.
In a large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs, one at a time. Add the dry ingredients in two parts, alternating with the buttermilk. Stir in the molasses and vanilla. Spoon the batter into the cups about 2/3's full.
Bake at 350F for 20-25 minutes, or until the tops spring back when lightly touched. Let cool in pans for about ten minute, before removing to a wire rack to cool completely.
Pumpkin Cream Cheese Frosting:
8 oz. cream cheese, softened
½ cup pumpkin puree
¼ tsp. ground allspice
¼ tsp. ground nutmeg
½ tsp. vanilla extract
3-4 cups powdered sugar
In a large bowl, beat cream cheese and pumpkin puree until smooth, about 2-3 minutes. Add the spices and vanilla extract,, mixing well. Gradually add the sugar and beat until desired consistency. Refrigerate for 1 hour, Remove from refrigerator 5-10 minutes before using. Spread on the tops of the completely cooled cupcakes.
So I found the recipe over at BakeSpace, and the combination was appealing. The batter tasted delicious, so I had high hopes. Sadly, the cakes themselves seem to be a bit on the dry side. And it's not just my tastebuds being off-kilter, others have agreed. So I'm not sure if I'd make that part again.
But the frosting! Oh, the frosting. I'd have a love affair with it, if it were possible. I'm so glad I have extra frosting. There are some brownies that need a frosting, and that will just be perfect. It tastes just like the pumpkin cheesecake. Yum.
Oh, and I only made a half batch, just in case. :)
Ingredients:
3 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
1 cup butter
1 cup firmly packed brown sugar
4 large eggs, room temperature
1 cup buttermilk
2 Tbsp. light, unsulfured molasses
2 tsp. vanilla extract
Directions:
Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a medium bowl, combine the flour, baking soda, salt and spices. Set aside.
In a large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs, one at a time. Add the dry ingredients in two parts, alternating with the buttermilk. Stir in the molasses and vanilla. Spoon the batter into the cups about 2/3's full.
Bake at 350F for 20-25 minutes, or until the tops spring back when lightly touched. Let cool in pans for about ten minute, before removing to a wire rack to cool completely.
Pumpkin Cream Cheese Frosting:
8 oz. cream cheese, softened
½ cup pumpkin puree
¼ tsp. ground allspice
¼ tsp. ground nutmeg
½ tsp. vanilla extract
3-4 cups powdered sugar
In a large bowl, beat cream cheese and pumpkin puree until smooth, about 2-3 minutes. Add the spices and vanilla extract,, mixing well. Gradually add the sugar and beat until desired consistency. Refrigerate for 1 hour, Remove from refrigerator 5-10 minutes before using. Spread on the tops of the completely cooled cupcakes.
12.01.2007
Peanut Butter Chip Brownies
So it's December 1st already. How crazy is that? But I'm doing good this year. I'm about 95% done with my shopping, have all those things wrapped, have my 'to bake for' list complete, and only need a couple more cards. Oh, and then the whole decorating thing. But that's next weekend.
But for me the first is about something even greater. It means I can finally listen to Christmas music without being judged. :) I have always loved Christmas music and see no problem with listening to it in the middle of summer. Why not, right? But you get weird looks from people. Or, worse, get told to turn it down. Hmph.
So I'm here now, on the first, with the coolest weather the Bay Area's had since last winter (it hasn't even reached 60 today!), singing along to Christmas cd number three for the day. :)
Anyways, I made these yesterday. I've been quite exhausted lately and really didn't want to do anything that required that much thought or effort. Thus, these brownies.
I'm kinda iffy on them. They're very peanut butter-y, and it must not be a good time for me and the pb. But Dave loves 'em. Ate a whole row yesterday. LOL And I'm quite sure Johanna and Henelyne will love them, too. I'm always the oddball. LOL
Ingredients:
1 cup all-purpose flour
3/4 cup cocoa
½ tsp. salt
¼ tsp. baking powder
1 cup butter, softened
3 oz. cream cheese, softened
2 cups sugar
3 eggs
1 tsp. vanilla extract
1-2/3 cups (10-oz. pkg.) peanut butter chips
Directions:
Preheat oven to 325F. Grease the bottom of a 13x9x2-inch baking pan.
Mix together flour, cocoa, salt, and baking powder; set aside.
Beat butter, cream cheese and sugar until fluffy. Beat in eggs and vanilla. Gradually add flour mixture to butter mixture, beating well. Stir in chips. Spread batter into pan.
Bake at 325F for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely. Cut into bars. About 36 brownies.
But for me the first is about something even greater. It means I can finally listen to Christmas music without being judged. :) I have always loved Christmas music and see no problem with listening to it in the middle of summer. Why not, right? But you get weird looks from people. Or, worse, get told to turn it down. Hmph.
So I'm here now, on the first, with the coolest weather the Bay Area's had since last winter (it hasn't even reached 60 today!), singing along to Christmas cd number three for the day. :)
Anyways, I made these yesterday. I've been quite exhausted lately and really didn't want to do anything that required that much thought or effort. Thus, these brownies.
I'm kinda iffy on them. They're very peanut butter-y, and it must not be a good time for me and the pb. But Dave loves 'em. Ate a whole row yesterday. LOL And I'm quite sure Johanna and Henelyne will love them, too. I'm always the oddball. LOL
Ingredients:
1 cup all-purpose flour
3/4 cup cocoa
½ tsp. salt
¼ tsp. baking powder
1 cup butter, softened
3 oz. cream cheese, softened
2 cups sugar
3 eggs
1 tsp. vanilla extract
1-2/3 cups (10-oz. pkg.) peanut butter chips
Directions:
Preheat oven to 325F. Grease the bottom of a 13x9x2-inch baking pan.
Mix together flour, cocoa, salt, and baking powder; set aside.
Beat butter, cream cheese and sugar until fluffy. Beat in eggs and vanilla. Gradually add flour mixture to butter mixture, beating well. Stir in chips. Spread batter into pan.
Bake at 325F for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely. Cut into bars. About 36 brownies.
11.24.2007
Baking Gone Wrong
As I was walking home from the library today, I started thinking about the four bags of Hershey's Candy Cane Kisses my mom had sent me. Yes, you read that correctly. Four bags. I know. And I thought that, hey, maybe, instead of making the peanut butter cookies with Kisses on the top, I'd try a chocolate cookie base, and top them with the Candy Cane Kisses.
I went with this recipe as the base, since it said that the cookies didn't spread very much. I felt the batter tasted a bit funky, but hey, the pineapple cake batter wasn't my favorite either, but the cake came out delicious, so...
Thankfully I only made a dozen. I took two bites of the cookie before tossing it out. I'll let others try, just to see, but I don't think this is a winner. Back to the drawing board...
I went with this recipe as the base, since it said that the cookies didn't spread very much. I felt the batter tasted a bit funky, but hey, the pineapple cake batter wasn't my favorite either, but the cake came out delicious, so...
Thankfully I only made a dozen. I took two bites of the cookie before tossing it out. I'll let others try, just to see, but I don't think this is a winner. Back to the drawing board...
Pumpkin Cheesecake
Since I've moved out to California, on the day after Thanksgiving, I've brought a cheesecake to work. It's a nice little treat on the second-craziest shopping day of the year (I think Christmas Eve takes the title of the craziest, what with last minute shopping and all.)
Originally, Dave and I were just doing our own little Thanksgiving dinner, since his parents moved up to Oregon. He wanted pumpkin cheesecake for dessert, and of course, I obliged. (I do so love requests.) We wound up going over to his cousin's house, where, again, a pumpkin cheesecake was mentioned.
I lucked out, though. I used my own springform pan for our cheesecake. But for the 'travelling' ones, I just make them in the disposable pie or cake pans. Of course, those are shallower and hold less filling. So with one batch, I had enough batter to make two. Thus, three cheesecakes were made in two days. :)
It's a bit different than the recipe I used last year, and I find this one to be much better. With graham cracker crusts, I always add spices to it; never measured, but it's usually cinnamon, nutmeg, and ginger. Don't know what I did differently, but man, I'm in love with this crust.
And, as we started eating ours last night, I realized something... "Oh, poo, I didn't take a picture!" (I said something other than 'poo', but I do try to be ladylike on here lol)
Ingredients:
1¼ cups graham cracker crumbs
¼ cup butter, melted
2 Tbsp. granulated sugar
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
¼ cup packed brown sugar
15 oz. Libby's 100% Pure Pumpkin
4 large eggs
½ cup evaporated milk
2 Tbsp. cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Directions:
Preheat oven to 350F. (325F if using a darker-colored pan.)
Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan.
Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Pour into crust.
Bake for 60 to 65 minutes, or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Originally, Dave and I were just doing our own little Thanksgiving dinner, since his parents moved up to Oregon. He wanted pumpkin cheesecake for dessert, and of course, I obliged. (I do so love requests.) We wound up going over to his cousin's house, where, again, a pumpkin cheesecake was mentioned.
I lucked out, though. I used my own springform pan for our cheesecake. But for the 'travelling' ones, I just make them in the disposable pie or cake pans. Of course, those are shallower and hold less filling. So with one batch, I had enough batter to make two. Thus, three cheesecakes were made in two days. :)
It's a bit different than the recipe I used last year, and I find this one to be much better. With graham cracker crusts, I always add spices to it; never measured, but it's usually cinnamon, nutmeg, and ginger. Don't know what I did differently, but man, I'm in love with this crust.
And, as we started eating ours last night, I realized something... "Oh, poo, I didn't take a picture!" (I said something other than 'poo', but I do try to be ladylike on here lol)
Ingredients:
1¼ cups graham cracker crumbs
¼ cup butter, melted
2 Tbsp. granulated sugar
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
¼ cup packed brown sugar
15 oz. Libby's 100% Pure Pumpkin
4 large eggs
½ cup evaporated milk
2 Tbsp. cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Directions:
Preheat oven to 350F. (325F if using a darker-colored pan.)
Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan.
Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Pour into crust.
Bake for 60 to 65 minutes, or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
11.22.2007
Happy Thanksgiving!
I just want to wish all readers a very happy and yum-filled Thanksgiving.
What do you do for Thanksgiving? What are some traditions? One of mine, since I was a little girl, is to watch the Macy's Thanksgiving Parade. I've got the Sesame Street float on right now. :) (Gotta say, it's great to see the same people that were on 20+ years ago!)
I'll probably post either tomorrow or Saturday (sadly, I'm working tomorrow) about the three cheesecakes I've made in the past two days. Just a variation on my usual Thanksgiving dessert.
Happy Thanksgiving! :)
What do you do for Thanksgiving? What are some traditions? One of mine, since I was a little girl, is to watch the Macy's Thanksgiving Parade. I've got the Sesame Street float on right now. :) (Gotta say, it's great to see the same people that were on 20+ years ago!)
I'll probably post either tomorrow or Saturday (sadly, I'm working tomorrow) about the three cheesecakes I've made in the past two days. Just a variation on my usual Thanksgiving dessert.
Happy Thanksgiving! :)
11.16.2007
Pumpkin Marble Brownies
I woke up this morning knowing that I wanted to do something with pumpkin and brownies. Searched around for a bit with nothing that resembled what I had in mind. So I walked to the library, like I normally do with my Fridays, still thinking about the texture and image. I felt like I had one before and could see it perfectly in my mind.
Got home and started looking through my old folder, and sure enough, I found it. It was the first recipe that I put together myself. On November 17th, 2003. Isn't that appropriate? Almost four years to do the day. :)
Somehow I don't remember making such a mess the first time. LOL Still don't know how I wound up with brownie batter on my elbow. But they tasted the same. Very moist. A good combination of pumpkin and chocolate. I like. :)
Ingredients:
Marble Part:
1¼ cup pumpkin
¼ cup evaporated milk
1/3 cup sugar
1 egg white
1 tsp. cinnamon
¼ tsp. nutmeg
Brownie:
3/4 cup cocoa
1¼ cups flour
½ tsp. baking powder
¼ tsp. salt
1 cup butter, melted
2 cups sugar
2 tsp. vanilla
3 eggs
Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.
Beat pumpkin with milk, sugar, egg white, and spices until smooth. Set aside.
Whisk together flour, cocoa, baking powder, and salt; set aside.
Beat butter and sugar until creamy. Add vanilla. Add eggs, one at a time, beating well after each addition. Add dry ingredients, beating well.
Remove one cup of batter. Pour remaining batter into prepared pan. Spread pumpkin filling over chocolate. Drop reservered batter by teaspoons over filling. Using a knife, gently swirl through top layers, creating a marbled affect.
Bake at 350F for 35-40 minutes, or until toothpick inserted near center comes out clean. Cool completely. About 36 brownies.
Got home and started looking through my old folder, and sure enough, I found it. It was the first recipe that I put together myself. On November 17th, 2003. Isn't that appropriate? Almost four years to do the day. :)
Somehow I don't remember making such a mess the first time. LOL Still don't know how I wound up with brownie batter on my elbow. But they tasted the same. Very moist. A good combination of pumpkin and chocolate. I like. :)
Ingredients:
Marble Part:
1¼ cup pumpkin
¼ cup evaporated milk
1/3 cup sugar
1 egg white
1 tsp. cinnamon
¼ tsp. nutmeg
Brownie:
3/4 cup cocoa
1¼ cups flour
½ tsp. baking powder
¼ tsp. salt
1 cup butter, melted
2 cups sugar
2 tsp. vanilla
3 eggs
Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.
Beat pumpkin with milk, sugar, egg white, and spices until smooth. Set aside.
Whisk together flour, cocoa, baking powder, and salt; set aside.
Beat butter and sugar until creamy. Add vanilla. Add eggs, one at a time, beating well after each addition. Add dry ingredients, beating well.
Remove one cup of batter. Pour remaining batter into prepared pan. Spread pumpkin filling over chocolate. Drop reservered batter by teaspoons over filling. Using a knife, gently swirl through top layers, creating a marbled affect.
Bake at 350F for 35-40 minutes, or until toothpick inserted near center comes out clean. Cool completely. About 36 brownies.
11.10.2007
Peanut Butter Crumble-Topped Apple Pie
So this post brings two out-of-the-ordinary experiences.
1. This is the first time I've made a pie that wasn't pumpkin. Of course, the crust isn't homemade, because there's a horror story involving the makings of homemade crust (which I'm just not ready to share yet lol), but it is whole wheat and organic. ;) But I woke up yesterday morning and just wanted to make a pie. Odd.
2. Dave likes this better than I do. A whole lot better than I do. I had a few bites, and it was just kinda 'eh' for me. I looked up, his place was completely empty. And when I said I'd bring some in for Henelyne and Johanna, his words were "If there's any left by then." Very odd. I'm the sweets lover in this relationship. He's the cook, I'm the baker, simple as that.
Even with the apple peeling and slicing, the recipe was pretty easy to put together. Usually I save that job for Dave, but it felt nice, getting into the flow of peeling and what not. And it did make the apartment smell very nice and cozy. I'm just not a fan of the taste. I'm not sure what it is, if it's the sour cream or the combination of everything, but... I probably won't have any more of it, and I'm fine with that. :)
Ingredients:
8 oz. sour cream
3/4 cup sugar, divided
2 eggs
2 Tbsp. plus 3/4 cup all-purpose flour, divided
2 tsp. vanilla extract
¼ tsp. salt
4 cups (around 4 or 5) peeled, thinly sliced apples
1 unbaked 9-inch pie crust
1 cup quick-cooking or regular rolled oats
1 tsp. ground cinnamon
1 cup peanut butter
1 Tbsp. butter, softened
Directions:
Preheat oven to 350F.
Stir together sour cream, ½ cup sugar, eggs, 2 tablespoons flour, vanilla and salt in large bowl with whisk. Add apples; stir until well blended. Spoon into unbaked crust.
Stir together oats, remaining 3/4 cup flour, remaining ¼ cup sugar and cinnamon. In small microwave-safe bowl, place peanut butter and butter. Microwave on high for 30 seconds or until butter is melted. Stir mixture until smooth. Add to oat mixture; blend until crumbs are formed. Sprinkle crumb mixture evenly over apples.
Bake at 350F for 55-60 minutes, or until apples are tender and topping is golden brown. Cool completely on wire rack. Cover; refrigerate leftover pie.
1. This is the first time I've made a pie that wasn't pumpkin. Of course, the crust isn't homemade, because there's a horror story involving the makings of homemade crust (which I'm just not ready to share yet lol), but it is whole wheat and organic. ;) But I woke up yesterday morning and just wanted to make a pie. Odd.
2. Dave likes this better than I do. A whole lot better than I do. I had a few bites, and it was just kinda 'eh' for me. I looked up, his place was completely empty. And when I said I'd bring some in for Henelyne and Johanna, his words were "If there's any left by then." Very odd. I'm the sweets lover in this relationship. He's the cook, I'm the baker, simple as that.
Even with the apple peeling and slicing, the recipe was pretty easy to put together. Usually I save that job for Dave, but it felt nice, getting into the flow of peeling and what not. And it did make the apartment smell very nice and cozy. I'm just not a fan of the taste. I'm not sure what it is, if it's the sour cream or the combination of everything, but... I probably won't have any more of it, and I'm fine with that. :)
Ingredients:
8 oz. sour cream
3/4 cup sugar, divided
2 eggs
2 Tbsp. plus 3/4 cup all-purpose flour, divided
2 tsp. vanilla extract
¼ tsp. salt
4 cups (around 4 or 5) peeled, thinly sliced apples
1 unbaked 9-inch pie crust
1 cup quick-cooking or regular rolled oats
1 tsp. ground cinnamon
1 cup peanut butter
1 Tbsp. butter, softened
Directions:
Preheat oven to 350F.
Stir together sour cream, ½ cup sugar, eggs, 2 tablespoons flour, vanilla and salt in large bowl with whisk. Add apples; stir until well blended. Spoon into unbaked crust.
Stir together oats, remaining 3/4 cup flour, remaining ¼ cup sugar and cinnamon. In small microwave-safe bowl, place peanut butter and butter. Microwave on high for 30 seconds or until butter is melted. Stir mixture until smooth. Add to oat mixture; blend until crumbs are formed. Sprinkle crumb mixture evenly over apples.
Bake at 350F for 55-60 minutes, or until apples are tender and topping is golden brown. Cool completely on wire rack. Cover; refrigerate leftover pie.
11.06.2007
The new "large batch" brownie recipe
Sadly, my previous recipe seems to have fallen by the wayside. I found this recipe on the Hershey website, I believe, and made it last Friday evening, to mail out to my parents.
Since I've been home, my dad's become a Brownie Addict. Of the 20 that were sent, my mom ate four of them. Granted, yes, my dad could stand to gain some weight, since the chemo and all, so it's not like he's going to be gargantuan. But my dad's the type that eats only because he has to. So the fact that he's needing to join Brownies Anonymous is a step in the right direction. :D
These are very rich and fudgy, judging by the one piece that I had before mailing. (It couldn't fit in the box, I swear!) Let's see... they got to MA on Monday and they were gone by Wednesday, I believe. Maybe a few survived until Thursday. I think that says it all. :)
No picture of these, but I wanted to make sure I got the recipe up.
Ingredients:
1 cup flour
2/3 cup cocoa
½ tsp. baking powder
1 cup butter, melted
2 cups sugar
2 eggs
½ cup milk
1½ tsp. vanilla
Directions:
Preheat oven to 350F. Grease a 13x9-inch pan.
Whisk together dry ingredients; set aside.
Beat sugar and butter until creamy. Add eggs, one at a time, followed by the milk and vanilla. Gradually add flour mixture. Pour into prepared pan.
Bake at 350F for 35-40 minutes, or until toothpick inserted near center comes out clean. Let cool on wire rack.
Since I've been home, my dad's become a Brownie Addict. Of the 20 that were sent, my mom ate four of them. Granted, yes, my dad could stand to gain some weight, since the chemo and all, so it's not like he's going to be gargantuan. But my dad's the type that eats only because he has to. So the fact that he's needing to join Brownies Anonymous is a step in the right direction. :D
These are very rich and fudgy, judging by the one piece that I had before mailing. (It couldn't fit in the box, I swear!) Let's see... they got to MA on Monday and they were gone by Wednesday, I believe. Maybe a few survived until Thursday. I think that says it all. :)
No picture of these, but I wanted to make sure I got the recipe up.
Ingredients:
1 cup flour
2/3 cup cocoa
½ tsp. baking powder
1 cup butter, melted
2 cups sugar
2 eggs
½ cup milk
1½ tsp. vanilla
Directions:
Preheat oven to 350F. Grease a 13x9-inch pan.
Whisk together dry ingredients; set aside.
Beat sugar and butter until creamy. Add eggs, one at a time, followed by the milk and vanilla. Gradually add flour mixture. Pour into prepared pan.
Bake at 350F for 35-40 minutes, or until toothpick inserted near center comes out clean. Let cool on wire rack.
11.02.2007
Cranberry Upside Down Cake
I originally set out today to make Cranberry Cobbler Bars. But after my usual Friday trip to Whole Foods, I remembered to buy the cranberries, but failed to get the lemon. Oops. This is why I really should write a shopping list out more often than I do.
Thus began the search for a good cranberry recipe. When - quite suddenly - my brain decided to work for good, and not for evil. Amazing! LOL I remembered this recipe from Dorie Greenspan's Baking: From My Home to Yours.
I was hesitant at first. I don't often use the stove, and was convinced that somehow I'd mess it up. But something reared up inside and said, "Kristen, you can do this," and this time I actually listened. :)
It came out better than I expected. The sweetness of the cake and the tartness of the cranberries go well together. I think the only thing I'd change is maybe using brown sugar instead of regular sugar. But it's pretty, tasty, and I didn't ruin it. Go me! :)
Ingredients:
3/4 cup butter
6 Tbsp. sugar
2 cups cranberries, fresh or frozen
1 cup flour
1 tsp. baking powder
1 tsp. cinnamon
¼ cup salt
½ cup butter, softened
½ cup sugar
2 eggs
1 tsp. vanilla
1/3 cup milk
1/3 cup jam, melted (I used Ikea's Queen's Blend jam)
Directions:
Preheat oven to 350F. Place a 9-inch round cake pan onto a baking sheet.
Melt butter in saucepan. Sprinkle in sugar, stirring until mixture comes to a boil. Pour evenly over bottom of cake pan and top with cranberries, smoothing them out.
Whisk together flour, baking powder, cinnamon, and salt; set aside.
Beat butter and sugar until pale and creamy. Add eggs, one at a time, then vanilla. Slowly add half of the flour mixture into butter mixture. Pour in milk. Add remaining dry ingredients. Spoon over berries and smooth.
Bake at 350F for 40-45 minutes, or until a toothpick inserted near center comes out clean. Run a blunt knife along sides of pan/cake. Carefully turn out onto serving plate. Melt jam and gently pour over cranberries.
Thus began the search for a good cranberry recipe. When - quite suddenly - my brain decided to work for good, and not for evil. Amazing! LOL I remembered this recipe from Dorie Greenspan's Baking: From My Home to Yours.
I was hesitant at first. I don't often use the stove, and was convinced that somehow I'd mess it up. But something reared up inside and said, "Kristen, you can do this," and this time I actually listened. :)
It came out better than I expected. The sweetness of the cake and the tartness of the cranberries go well together. I think the only thing I'd change is maybe using brown sugar instead of regular sugar. But it's pretty, tasty, and I didn't ruin it. Go me! :)
Ingredients:
3/4 cup butter
6 Tbsp. sugar
2 cups cranberries, fresh or frozen
1 cup flour
1 tsp. baking powder
1 tsp. cinnamon
¼ cup salt
½ cup butter, softened
½ cup sugar
2 eggs
1 tsp. vanilla
1/3 cup milk
1/3 cup jam, melted (I used Ikea's Queen's Blend jam)
Directions:
Preheat oven to 350F. Place a 9-inch round cake pan onto a baking sheet.
Melt butter in saucepan. Sprinkle in sugar, stirring until mixture comes to a boil. Pour evenly over bottom of cake pan and top with cranberries, smoothing them out.
Whisk together flour, baking powder, cinnamon, and salt; set aside.
Beat butter and sugar until pale and creamy. Add eggs, one at a time, then vanilla. Slowly add half of the flour mixture into butter mixture. Pour in milk. Add remaining dry ingredients. Spoon over berries and smooth.
Bake at 350F for 40-45 minutes, or until a toothpick inserted near center comes out clean. Run a blunt knife along sides of pan/cake. Carefully turn out onto serving plate. Melt jam and gently pour over cranberries.
10.26.2007
Pumpkin Pound Cake
Well, in my never-ending attempt to waste less food, of course I had to do a pumpkin recipe to use up my 1 cup of leftover pumpkin. I came across this recipe earlier in the year on Slashfood and just hadn't gotten around to make it.
Despite how it may seem, we are trying to lose weight. (More of my baked goods get eaten by other folks *waves to my beloved guinea pigs* than ourselves. Which is good.) I love pound cake, but it's not so loving the waistline in the long run. So when I spotted this recipe, I knew it'd be a winner.
Instead of plain yogurt, I use vanilla. In the end, you don't really taste it all, so I'd use vanilla again. It's more fun to eat the rest out of the container when you like the flavor. :)
I'm really pleased with this. It'd be good for breakfast, snack, or dessert. Or as a Christmas present... housewarming gift... teacher's gift... You get my point. :D
Ingredients:
1½ cups all purpose flour
1 tsp. cinnamon
½ tsp. allspice
¼ tsp. cloves
¼ tsp. nutmeg
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
½ cup brown sugar, packed
1 large egg
1 large egg white
½ cup vanilla nonfat yogurt
1 cup pumpkin puree
1 tsp. vanilla extract
Directions:
Preheat oven to 350F. Grease an 8x4-inch loaf pan.
Whisk together the dry ingredients in a medium bowl; set aside.
In a large bowl, beat together sugar, brown sugar, egg and egg white until combined. Beat in the yogurt, pumpkin and vanilla extract. Slowly whisk in the flour mixture, stirring only until no streaks of flour remain. Do not overmix. Scrape batter into prepared pan.
Bake at 350F for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for about 30 minutes, then gently turn the cake out of the pan and let cool completely on the rack before slicing. Serves 10-12, depending on slice size.
Despite how it may seem, we are trying to lose weight. (More of my baked goods get eaten by other folks *waves to my beloved guinea pigs* than ourselves. Which is good.) I love pound cake, but it's not so loving the waistline in the long run. So when I spotted this recipe, I knew it'd be a winner.
Instead of plain yogurt, I use vanilla. In the end, you don't really taste it all, so I'd use vanilla again. It's more fun to eat the rest out of the container when you like the flavor. :)
I'm really pleased with this. It'd be good for breakfast, snack, or dessert. Or as a Christmas present... housewarming gift... teacher's gift... You get my point. :D
Ingredients:
1½ cups all purpose flour
1 tsp. cinnamon
½ tsp. allspice
¼ tsp. cloves
¼ tsp. nutmeg
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
½ cup brown sugar, packed
1 large egg
1 large egg white
½ cup vanilla nonfat yogurt
1 cup pumpkin puree
1 tsp. vanilla extract
Directions:
Preheat oven to 350F. Grease an 8x4-inch loaf pan.
Whisk together the dry ingredients in a medium bowl; set aside.
In a large bowl, beat together sugar, brown sugar, egg and egg white until combined. Beat in the yogurt, pumpkin and vanilla extract. Slowly whisk in the flour mixture, stirring only until no streaks of flour remain. Do not overmix. Scrape batter into prepared pan.
Bake at 350F for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for about 30 minutes, then gently turn the cake out of the pan and let cool completely on the rack before slicing. Serves 10-12, depending on slice size.
10.19.2007
Pumpkin Curry Cupcakes
Sure, it was 71 degrees outside today. Not exactly autumnal, despite the leaves to shushel through. But I wanted pumpkin, gosh darnit, and nothing else would do. (Well, maybe gingerbread. Or something with 'home'-y spices. But you know what I mean.) I perused my usual recipe outlets with nothing catching my eye.
And then I decided to look over at Bake Space, where I hit the jackpot. Jackpot, as in, "Oh my god, I won MegaBucks!" kind of jackpot, in my opinion.
Even though I've had little to no experience with curry powder (I'm not one for spicy foods usually), just the thought of it flavored with the pumpkin called to my very soul. I searched around a bit more, but nope, it hooked me in with its sweet siren song.
I had my concerns, as I found myself to be a bit sneezy and sniffley while being in its presence. (The curry powder, that is.) I tried the batter, wasn't unhappy. Was very happy with the fact that I had very little batter left over afterwards. (Don't you hate recipes that leave you with a ton?)
The original recipe made 24, but just in case I didn't like it, I halfed it and just did 12. Also made a chocolate ganache from the Vegan Cupcakes Take Over the World book, instead of the one on there. And I gotta say, I'm not impressed with the ganache. I had a very hard time working with it, despite its ease of making. Next time (and, oh, yes, there will be a next time. I don't care if I wind up being the only one who adores these babies.), I think I'll go with more traditional frosting.
Oh, the end result? Even with the not-as-pretty-as-I-imagined frosting? Divine. :)
Ingredients:
1 cup flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1¼ tsp. curry powder
Pinch of cayenne pepper
1 tsp. cinnamon
¼ tsp. nutmeg
¼ cup brown sugar
3/4 cup sugar
½ cup butter, melted and cooled
2 eggs, lightly beaten
7½ oz. pureed pumpkin
Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Whisk together flour, baking powder, baking soda, salt, and spices; set aside.
Cream butter, brown sugar, and sugar. Add eggs. Gradually mix in dry ingredients. Add pumpkin. Fill muffin cups about halfway full.
Bake at 350F for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Let cool on wire rack.
And then I decided to look over at Bake Space, where I hit the jackpot. Jackpot, as in, "Oh my god, I won MegaBucks!" kind of jackpot, in my opinion.
Even though I've had little to no experience with curry powder (I'm not one for spicy foods usually), just the thought of it flavored with the pumpkin called to my very soul. I searched around a bit more, but nope, it hooked me in with its sweet siren song.
I had my concerns, as I found myself to be a bit sneezy and sniffley while being in its presence. (The curry powder, that is.) I tried the batter, wasn't unhappy. Was very happy with the fact that I had very little batter left over afterwards. (Don't you hate recipes that leave you with a ton?)
The original recipe made 24, but just in case I didn't like it, I halfed it and just did 12. Also made a chocolate ganache from the Vegan Cupcakes Take Over the World book, instead of the one on there. And I gotta say, I'm not impressed with the ganache. I had a very hard time working with it, despite its ease of making. Next time (and, oh, yes, there will be a next time. I don't care if I wind up being the only one who adores these babies.), I think I'll go with more traditional frosting.
Oh, the end result? Even with the not-as-pretty-as-I-imagined frosting? Divine. :)
Ingredients:
1 cup flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1¼ tsp. curry powder
Pinch of cayenne pepper
1 tsp. cinnamon
¼ tsp. nutmeg
¼ cup brown sugar
3/4 cup sugar
½ cup butter, melted and cooled
2 eggs, lightly beaten
7½ oz. pureed pumpkin
Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Whisk together flour, baking powder, baking soda, salt, and spices; set aside.
Cream butter, brown sugar, and sugar. Add eggs. Gradually mix in dry ingredients. Add pumpkin. Fill muffin cups about halfway full.
Bake at 350F for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Let cool on wire rack.
10.13.2007
Cinnamon Chai-Spiced Coffee Cake
Knowing that we were going up to Half Moon Bay's Pumpkin Festival today, I decided not to overwhelm Dave with the pumpkin-ness. It was a good trip - traffic was a bit much on Route 92, but I sang along with the Spamalot soundtrack and therefore didn't care so much. :) Sadly, there was no pumpkin fudge this year, which has been a highlight for me every time that I've gone. Even sadder, since we're moving next May/June, I won't be going to the Pumpkin Festival again for a while. I'll either have to make my own or find someplace in New England that makes it.
Also, unfortunately, I can't remember where I found this recipe. I copied it out when the printer was being moody, and failed to write down its source. Oops.
It turned out well. I loved the batter, so light and smooth. I almost feel like there was too much. The edge pieces are a bit big and definitely more than a biteful! If I made this again, I'd add some cinnamon to the batter was well. In contrast to the topping, it seems almost plain. *shrug*
Ingredients:
Topping:
1/3 cup sugar
1/3 cup brown sugar
1 tsp. cinnamon
½ tsp. ginger
½ tsp. cardamom
½ tsp. allspice
¼ tsp. salt
1½ cups flour
½ cup butter, melted
Cake:
1-3/4 cups flour
½ tsp. baking soda
3/4 tsp. baking powder
¼ tsp. salt
2/3 cup butter, softened
1 cup sugar
2 eggs
1½ tsp. vanilla
2/3 cup sour cream
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
Whisk together all crumb toppings except for butter. Gradually add butter. Once incorporated, squeeze small clumps together, varying in size. Set aside.
In a medium bowl, mix flour, baking soda, baking powder, and salt; set aside.
In mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time, then vanilla. Alternately add flour mix and sour cream, until well mixed. Pour into prepared pan. Top with crumbles.
Bake at 350F for 40-45 minutes. Cool on wire rack. Cut into squares.
Also, unfortunately, I can't remember where I found this recipe. I copied it out when the printer was being moody, and failed to write down its source. Oops.
It turned out well. I loved the batter, so light and smooth. I almost feel like there was too much. The edge pieces are a bit big and definitely more than a biteful! If I made this again, I'd add some cinnamon to the batter was well. In contrast to the topping, it seems almost plain. *shrug*
Ingredients:
Topping:
1/3 cup sugar
1/3 cup brown sugar
1 tsp. cinnamon
½ tsp. ginger
½ tsp. cardamom
½ tsp. allspice
¼ tsp. salt
1½ cups flour
½ cup butter, melted
Cake:
1-3/4 cups flour
½ tsp. baking soda
3/4 tsp. baking powder
¼ tsp. salt
2/3 cup butter, softened
1 cup sugar
2 eggs
1½ tsp. vanilla
2/3 cup sour cream
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
Whisk together all crumb toppings except for butter. Gradually add butter. Once incorporated, squeeze small clumps together, varying in size. Set aside.
In a medium bowl, mix flour, baking soda, baking powder, and salt; set aside.
In mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time, then vanilla. Alternately add flour mix and sour cream, until well mixed. Pour into prepared pan. Top with crumbles.
Bake at 350F for 40-45 minutes. Cool on wire rack. Cut into squares.
10.08.2007
Making Strides Against Breast Cancert
Making Strides Against Breast Cancer is a noncompetitive walk that takes place in 120 communities across the country. From Arizona to Maine and Washington to Florida, Making Strides Against Breast Cancer walkers unite to honor breast cancer survivors and to educate women about early detection and prevention. And of course, by raising money to support the American Cancer Society's fight against breast cancer, we help fund groundbreaking research, public awareness campaigns, efforts to ensure all women have access to mammograms, and free programs and services that improve the quality of life for patients and their families.
Dave and I will be walking five miles on October 20th, up in San Francisco's Golden Gate Park. We're hoping to raise $400.
My grandmother, Mildred, had breast cancer. My childhood best friend's mom, Sue, had breast cancer. I'm walking for them. Because not a day goes by where I don't think of them. There've been advancements made in cancer research since then, but one major thing is still lacking: a cure.
I do hope you'll consider sponsoring us. Any amount is muchly appreciated and WILL make a difference. Our webpage for donations is: http://main.acsevents.org/goto/kandd.
Thank you so very much! :)
10.05.2007
Pumpkin Pie Bars
California doesn't really get autumn. Sure, there are some trees that change color, and sometimes there's that nip in the wind that just has that "autumn" scent to it. But then the next day it's 75 again.
My favorite childhood memory of autumn is shushelling through the fallen leaves. That resounding crunch, the splash of colors... and then getting yelled at for traipsing through the leaf pile that your dad recently raked. ("It wasn't me, it was the dog!") (As a side note, don't try that one when the dog is inside the house) ;)
I'm not sure what it is, but this time of year just screams out comforting, home-y scents and tastes. Apple, cinnamon, pumpkin, etc. They just make things seem warmer. The biting wind gets smaller teeth, for lack of a better way of putting it. :)
I made these a few years ago, when visiting at home, and I believe half the pan was gone in less than three hours. They're pretty easy to make and come together quickly. Next time, I think I'll add a bit more spice.
Oh, and they have to be something good. Dave doesn't like pumpkin pie, but he had two of the bars tonight. :)
Ingredients:
1-1/3 cups flour
½ cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1½ sticks) cold butter
1 cup old-fashioned or quick-cooking oats, uncooked
½ cup chopped pecans
1 pkg. (8 oz.) cream cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
Directions:
Preheat oven to 350F. Line 13x9-inch baking pan with foil; grease foil lining.
Mix flour, brown sugar and ¼ cup of the granulated sugar in medium bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake for 15 minutes.
Beat cream cheese, remaining ½ cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake at 350F for 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.
My favorite childhood memory of autumn is shushelling through the fallen leaves. That resounding crunch, the splash of colors... and then getting yelled at for traipsing through the leaf pile that your dad recently raked. ("It wasn't me, it was the dog!") (As a side note, don't try that one when the dog is inside the house) ;)
I'm not sure what it is, but this time of year just screams out comforting, home-y scents and tastes. Apple, cinnamon, pumpkin, etc. They just make things seem warmer. The biting wind gets smaller teeth, for lack of a better way of putting it. :)
I made these a few years ago, when visiting at home, and I believe half the pan was gone in less than three hours. They're pretty easy to make and come together quickly. Next time, I think I'll add a bit more spice.
Oh, and they have to be something good. Dave doesn't like pumpkin pie, but he had two of the bars tonight. :)
Ingredients:
1-1/3 cups flour
½ cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1½ sticks) cold butter
1 cup old-fashioned or quick-cooking oats, uncooked
½ cup chopped pecans
1 pkg. (8 oz.) cream cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
Directions:
Preheat oven to 350F. Line 13x9-inch baking pan with foil; grease foil lining.
Mix flour, brown sugar and ¼ cup of the granulated sugar in medium bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake for 15 minutes.
Beat cream cheese, remaining ½ cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake at 350F for 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.
9.28.2007
S'more Cookie Bars
I found this recipe over at Baking Bites, about a month ago, judging by the posting date, and quickly added it to my "maybe trying" folder. I'm trying to get better about actually working my way through that folder instead of just always adding to it. :)
I'm a firm believer that whoever first put chocolate and marshmallow together needs to be sainted. But at the same time, I've never had an-honest-to-goodness, straight-off-the-fire smore. Yeah, yeah, I know. One of the 'essentials' of childhood to many people, and here I am, getting closer and closer to 30 (which is whole 'nother post to begin with!), and I never have.
But I'd like to imagine that these, especially when eaten before being fully cooled, so they're still gooey and messy, are pretty close to the real thing.
By the way, I'm adding "eating a real s'more" to my newly-created list of "Things To Do Before I'm 30". Which already includes getting married and having a baby. And taking my parents to Disney World. :)
Anyways, I digress. I used two different chocolate bars, one 'Evening Dream' Ghirardelli (I already had it lol) and one milk chocolate bar. Unfortunately, I forget which side was which. :) Also used less marshmallow creme, which turned out for the best. Right now, they seem to dance on that border between 'sweet' and 'too sweet'. More marshmallow probably would've pushed it over. I used probably about 5 ounces? I didn't measure, just scooped from the jar, spreading until I was satisfied. :)
Really easy to make, though. Maybe next time I'll experiment with other kinds of chocolate.
Ingredients:
1-1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp. baking powder
¼ tsp. salt
½ cup butter, softened to room temperature
¼ cup brown sugar
½ cup sugar
1 large egg
1 tsp. vanilla extract
2 king-sized milk chocolate bars
1½ cups marshmallow creme
Directions:
Preheat oven to 350F. Grease an 8-inch square baking pan.
In a small bow, whisk together flour, graham cracker crumbs, baking powder, and salt; set aside.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. Add flour mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Spread chocolate with marshmallow creme or fluff.
Flatten remaining dough and carefully place on top of marshmallow layer. (I spread it on the counter, shaping it into a square, then cut into four pieces. Once on, I pinched the dough together to make it look like one solid piece.)
Bake at 350F for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. Makes 16 cookie bars.
I'm a firm believer that whoever first put chocolate and marshmallow together needs to be sainted. But at the same time, I've never had an-honest-to-goodness, straight-off-the-fire smore. Yeah, yeah, I know. One of the 'essentials' of childhood to many people, and here I am, getting closer and closer to 30 (which is whole 'nother post to begin with!), and I never have.
But I'd like to imagine that these, especially when eaten before being fully cooled, so they're still gooey and messy, are pretty close to the real thing.
By the way, I'm adding "eating a real s'more" to my newly-created list of "Things To Do Before I'm 30". Which already includes getting married and having a baby. And taking my parents to Disney World. :)
Anyways, I digress. I used two different chocolate bars, one 'Evening Dream' Ghirardelli (I already had it lol) and one milk chocolate bar. Unfortunately, I forget which side was which. :) Also used less marshmallow creme, which turned out for the best. Right now, they seem to dance on that border between 'sweet' and 'too sweet'. More marshmallow probably would've pushed it over. I used probably about 5 ounces? I didn't measure, just scooped from the jar, spreading until I was satisfied. :)
Really easy to make, though. Maybe next time I'll experiment with other kinds of chocolate.
Ingredients:
1-1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp. baking powder
¼ tsp. salt
½ cup butter, softened to room temperature
¼ cup brown sugar
½ cup sugar
1 large egg
1 tsp. vanilla extract
2 king-sized milk chocolate bars
1½ cups marshmallow creme
Directions:
Preheat oven to 350F. Grease an 8-inch square baking pan.
In a small bow, whisk together flour, graham cracker crumbs, baking powder, and salt; set aside.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. Add flour mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Spread chocolate with marshmallow creme or fluff.
Flatten remaining dough and carefully place on top of marshmallow layer. (I spread it on the counter, shaping it into a square, then cut into four pieces. Once on, I pinched the dough together to make it look like one solid piece.)
Bake at 350F for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. Makes 16 cookie bars.
9.22.2007
Almond Apple Bars
It really shouldn't have surprised me that my first time baking after vacation would have its difficulties. But, no. That never occurred to me. Let's see... I had softened the cream cheese in the microwave (I know, cardinal sin, but I had no choice). As I was about to put it into the mixing bowl, a piece of it 'exploded' and flew onto me. Did I mention I was wearing a tank top at the time? Yeah. Cream cheese burns.
Then, as I'm trying to grab an egg from the carton, it stuck a bit, so I applied more pressure. You know where this one's going, I'm sure. Egg, dripping onto my bare foot, down the front of my shirt and the front of my jeans. This is where I start crying because I have egg on my foot. And on the carpet. Finally get the egg off, Dave "edits" my egg-carton due to the broken one (which was not my fault! It was broken to begin with!) and gets the carpet cleaner out. And then I slip and nearly fall where the carpet spray hit the floor. Then start crying again.
*big sigh* It's probably good that Dave peeled and cut my apples for me, otherwise I'm sure I would've wound up in the emergency room. (Thank you, honey, for putting up with me, btw) ;)
Alright. Accidents aside, the recipe was pretty simple. I found it at Alpineberry earlier in the year and saved it in my "maybe trying" folder. With today's weather being rather autumny, I thought it was only appropriate.
The only thing I would do differently next time (and there will be a next time) is to add more spice to it. They're delicious as is, but I think some cinnamon or nutmeg would really jazz it up a bit. :)
Ingredients:
Crust:
1¼ cup all purpose flour
¼ tsp. salt
3 oz. cream cheese, softened
4 Tbsp. unsalted butter, softened
¼ tsp. pure almond extract
¼ tsp. pure vanilla extract
¼ cup granulated sugar
¼ cup light brown sugar
1/3 cup almonds, finely chopped
Topping:
2 Tbsp all purpose flour
2 Tbsp granulated sugar
2 Tbsp light brown sugar
¼ cup almonds, coarsely chopped
Filling:
5 oz. cream cheese, softened
½ cup granulated sugar
1 large egg
1 Tbsp freshly squeezed lemon juice
Pinch of salt
2-3 medium Granny Smith apples, peeled, cored & cut into thin slices
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
For crust:
Sift flour and salt. Set aside dry ingredients.
In the bowl of a stand mixer, beat the cream cheese and butter on medium speed until smooth. Add the almond and vanilla extracts, beating on medium until smooth. Add the granulated and brown sugars, and beat on medium speed until blended, scraping down the sides of the bowl once or twice.
On low speed, mix in the flour-salt mixture and the 1/3 cup of finely chopped almonds just until the dough comes together. Dough should be crumbly.
Reserve about 2/3 cup of the crust mixture (for the topping). Press the remaining dough evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Bake for 16-18 minutes, or until light golden. Remove crust from the oven.
For the topping:
While the crust bakes, make the topping by adding the flour, granulated and brown sugars to the reserved dough. Mix until well combined. It should be crumbly. Set aside topping and 1/4 cup coarsely chopped almonds while you make the filling.
For the filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the egg, lemon juice and salt until well mixed.
Assembly:
Arrange the apple slices over the baked crust. Pour the cream cheese filling over the apples and gently spread the filling to cover. Crumble the topping over the filling. Sprinkle with the almonds.
Bake at 350F for 45-50 minutes, or until light golden brown. Let the bars cool in the pan for about 30 minutes. Remove from pan and cool completely on a cooling rack before cutting.
Then, as I'm trying to grab an egg from the carton, it stuck a bit, so I applied more pressure. You know where this one's going, I'm sure. Egg, dripping onto my bare foot, down the front of my shirt and the front of my jeans. This is where I start crying because I have egg on my foot. And on the carpet. Finally get the egg off, Dave "edits" my egg-carton due to the broken one (which was not my fault! It was broken to begin with!) and gets the carpet cleaner out. And then I slip and nearly fall where the carpet spray hit the floor. Then start crying again.
*big sigh* It's probably good that Dave peeled and cut my apples for me, otherwise I'm sure I would've wound up in the emergency room. (Thank you, honey, for putting up with me, btw) ;)
Alright. Accidents aside, the recipe was pretty simple. I found it at Alpineberry earlier in the year and saved it in my "maybe trying" folder. With today's weather being rather autumny, I thought it was only appropriate.
The only thing I would do differently next time (and there will be a next time) is to add more spice to it. They're delicious as is, but I think some cinnamon or nutmeg would really jazz it up a bit. :)
Ingredients:
Crust:
1¼ cup all purpose flour
¼ tsp. salt
3 oz. cream cheese, softened
4 Tbsp. unsalted butter, softened
¼ tsp. pure almond extract
¼ tsp. pure vanilla extract
¼ cup granulated sugar
¼ cup light brown sugar
1/3 cup almonds, finely chopped
Topping:
2 Tbsp all purpose flour
2 Tbsp granulated sugar
2 Tbsp light brown sugar
¼ cup almonds, coarsely chopped
Filling:
5 oz. cream cheese, softened
½ cup granulated sugar
1 large egg
1 Tbsp freshly squeezed lemon juice
Pinch of salt
2-3 medium Granny Smith apples, peeled, cored & cut into thin slices
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
For crust:
Sift flour and salt. Set aside dry ingredients.
In the bowl of a stand mixer, beat the cream cheese and butter on medium speed until smooth. Add the almond and vanilla extracts, beating on medium until smooth. Add the granulated and brown sugars, and beat on medium speed until blended, scraping down the sides of the bowl once or twice.
On low speed, mix in the flour-salt mixture and the 1/3 cup of finely chopped almonds just until the dough comes together. Dough should be crumbly.
Reserve about 2/3 cup of the crust mixture (for the topping). Press the remaining dough evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Bake for 16-18 minutes, or until light golden. Remove crust from the oven.
For the topping:
While the crust bakes, make the topping by adding the flour, granulated and brown sugars to the reserved dough. Mix until well combined. It should be crumbly. Set aside topping and 1/4 cup coarsely chopped almonds while you make the filling.
For the filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the egg, lemon juice and salt until well mixed.
Assembly:
Arrange the apple slices over the baked crust. Pour the cream cheese filling over the apples and gently spread the filling to cover. Crumble the topping over the filling. Sprinkle with the almonds.
Bake at 350F for 45-50 minutes, or until light golden brown. Let the bars cool in the pan for about 30 minutes. Remove from pan and cool completely on a cooling rack before cutting.
9.17.2007
Still alive!
We just got back from vacation yesterday afternoon. It was good. Spent a lot of time with my parents, helped around the house a bit (my parents were quite shocked when I wound up with 8 bags of garbage from the attic LOL), and relaxed. Spent a day in Newport (Rhode Island), since Dave had never been, and toured one of the mansions there (The Breakers). I've been to that one numerous times, but every time, there's always something that I hadn't noticed before.
I did do some baking, despite my dad's protests. He felt that since I was on vacation, I shouldn't be doing anything, despite how baking isn't work to me. I won out in the end, making my large-pan brownie recipe (which is posted somewhere around here), and my dad ate a good amount of them. :)
So I'll be back to my mostly usual baking/posting schedule this Friday. :D
I did do some baking, despite my dad's protests. He felt that since I was on vacation, I shouldn't be doing anything, despite how baking isn't work to me. I won out in the end, making my large-pan brownie recipe (which is posted somewhere around here), and my dad ate a good amount of them. :)
So I'll be back to my mostly usual baking/posting schedule this Friday. :D
9.01.2007
Oops
I've been having a bad time with headaches lately. Pretty much every day for this entire week, and a few times a week for a while before that. Dave told me after this morning's disasterous walk, that maybe I should take today off.
"No, I'll be fine," I insisted. Come on, with my heritage (English, Irish, Portuguese), of course I'm stubborn!
Thought I'd try something different. He wanted something with oats, peanut butter, and chocolate chips. Found one the other day.
I mixed it all together, found the dough to be a bit odd, but didn't really think anything of it. In, out of the oven. Looks decent enough.
It's not until he gets home from work and is about to put a slice of pizza in the microwave...
There's a bowl of melted butter in there.
Oops.
Well, that explains the oddness of the dough, right? :P
There's a lesson in this, of course: don't bake when you feel like your brain is mutinying upon itself.
As a side note, on Tuesday, we fly out for vacation (Woohoo! I'm going home! LOL), and while I'll still be baking there, I have no way to upload photos. So, most likely I'll post the recipe and then do pics later.
Enjoy your labor day weekends! :)
"No, I'll be fine," I insisted. Come on, with my heritage (English, Irish, Portuguese), of course I'm stubborn!
Thought I'd try something different. He wanted something with oats, peanut butter, and chocolate chips. Found one the other day.
I mixed it all together, found the dough to be a bit odd, but didn't really think anything of it. In, out of the oven. Looks decent enough.
It's not until he gets home from work and is about to put a slice of pizza in the microwave...
There's a bowl of melted butter in there.
Oops.
Well, that explains the oddness of the dough, right? :P
There's a lesson in this, of course: don't bake when you feel like your brain is mutinying upon itself.
As a side note, on Tuesday, we fly out for vacation (Woohoo! I'm going home! LOL), and while I'll still be baking there, I have no way to upload photos. So, most likely I'll post the recipe and then do pics later.
Enjoy your labor day weekends! :)
8.25.2007
Pomegranate Chocolate Cupcakes
I was watching Iron Chef the other night, and it was Battle Boar. Which totally doesn't interest me, because that's on the List of Animals I Won't Eat. But one thing that caught my attention was the marinade that either Bobby Flay or the contender used: maple syrup and pomegranate. I instantly turned to Dave and said, "What do you think of pomegranate cupcakes? Is it possible?" He shrugged and switched it back to the baseball game during the commercial. LOL
I started searching, to see if anyone else had the same thought, and had some luck. On the POM Juice website, they had a recipe.
Once mixed, the batter was very... soupy, for lack of a better word. I was half convinced it'd be a failure like the Carrot Cupcakes of last weekend. (Which we shall not speak of again LOL) Thankfully, they turned out very well, and I am Happy. :)
(Oh, and I halved their recipe, just in case it wasn't a winner LOL)
edited to add: I can't believe I forgot to mention the taste! I'm glad that I didn't cut the pomegranate juice down to half a cup. I think it keeps a good balance between the chocolate and the fruit taste. It's very yummy, I'm quite pleased with it. :)
Ingredients:
1½ cups flour
1 cup sugar
¼ cup cocoa
1 tsp. baking soda
½ tsp. salt
1 cup pomegranate juice
½ cup boiling water
1/3 cup vegetable oil
1 Tbsp. vinegar
½ Tbsp. vanilla
Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Whisk together flour, sugar, cocoa, baking soda, and salt in mixing bowl, making a well in the center.
In a large measuring cup, combine pomegranate juice and boiling water. Add oil, vinegar, and vanilla, and stir.
Pour liquids into flour mix, beating to combine. Fill muffin cups half full.
Bake at 350F for 23-25 minutes, or until toothpick inserted near center comes out clean. Let cool on wire rack.
Cream Cheese Frosting:
8 ounces cream cheese, softened
2 Tbsp. butter
1 tsp. vanilla
1 Tbsp. milk
2 cups confectioners' sugar
Beat cream cheese and butter until smooth. Add vanilla, milk, and sugar, and beat until frosting is of spreading consistency.
I started searching, to see if anyone else had the same thought, and had some luck. On the POM Juice website, they had a recipe.
Once mixed, the batter was very... soupy, for lack of a better word. I was half convinced it'd be a failure like the Carrot Cupcakes of last weekend. (Which we shall not speak of again LOL) Thankfully, they turned out very well, and I am Happy. :)
(Oh, and I halved their recipe, just in case it wasn't a winner LOL)
edited to add: I can't believe I forgot to mention the taste! I'm glad that I didn't cut the pomegranate juice down to half a cup. I think it keeps a good balance between the chocolate and the fruit taste. It's very yummy, I'm quite pleased with it. :)
Ingredients:
1½ cups flour
1 cup sugar
¼ cup cocoa
1 tsp. baking soda
½ tsp. salt
1 cup pomegranate juice
½ cup boiling water
1/3 cup vegetable oil
1 Tbsp. vinegar
½ Tbsp. vanilla
Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Whisk together flour, sugar, cocoa, baking soda, and salt in mixing bowl, making a well in the center.
In a large measuring cup, combine pomegranate juice and boiling water. Add oil, vinegar, and vanilla, and stir.
Pour liquids into flour mix, beating to combine. Fill muffin cups half full.
Bake at 350F for 23-25 minutes, or until toothpick inserted near center comes out clean. Let cool on wire rack.
Cream Cheese Frosting:
8 ounces cream cheese, softened
2 Tbsp. butter
1 tsp. vanilla
1 Tbsp. milk
2 cups confectioners' sugar
Beat cream cheese and butter until smooth. Add vanilla, milk, and sugar, and beat until frosting is of spreading consistency.
8.19.2007
Jamwiches
Remember the good ol' days? When it was rolling towards September and you had both that mixture of sadness and excitement over the quickly-approaching first day back to school? (Alright, it's September back home. Out here, it's next week, I think.) I was one of those kids that actually enjoyed school, so it was definitely a mix of feelings. On one hand, I'd be going into (whatever) grade, and somehow I always got the teacher that I wanted, all the years of elementary school. But at the same time, when I think back on my childhood summers, it's all very vivid greens and blues and flowers. Sleeping in, playing house/restaurant/school/whatever with April or Erin, swimming in the pool, etc. Sometimes I really miss my childhood, and I do hope that when I have kids, they wind up with the same fond memories.
I digress. Of course. LOL
Really, those words and the recipe are connected, I swear. I think it's because the flavors of the bars remind me slightly of a peanut butter and jelly sandwich, even when there's no peanut butter. It's just a very comforting taste, and it works out well that's so super-easy to make. And, as I pointed out, there are oats in it, so therefore, there's healthiness. :)
Ingredients:
½ cup butter, softened
1/3 cup brown sugar
1 cup unbleached flour
¼ tsp baking powder
1/8 tsp. salt
1 cup old-fashioned oats (not the 'quick-make' version)
1 cup jam (any flavor)
Directions:
Preheat oven to 350F. Grease an 8x8 baking pan.
Beat butter, brown sugar, flour, baking powder, and salt until smooth and creamy. Add in oats.
Press 2 cups of the mixture into the bottom of the pan. Spread the jam over this layer (close to edges, but not touching edge of pan as the sugar will burn). Sprinkle the remaining oatmeal mixture over the top and press lightly.
Bake at 350F for 22-25 minutes. Allow to cool before cutting into bars. Makes about 16 bars (depending on the size you cut them. I cut them small, thus making more, just because they seem better when bite-sized) :)
I digress. Of course. LOL
Really, those words and the recipe are connected, I swear. I think it's because the flavors of the bars remind me slightly of a peanut butter and jelly sandwich, even when there's no peanut butter. It's just a very comforting taste, and it works out well that's so super-easy to make. And, as I pointed out, there are oats in it, so therefore, there's healthiness. :)
Ingredients:
½ cup butter, softened
1/3 cup brown sugar
1 cup unbleached flour
¼ tsp baking powder
1/8 tsp. salt
1 cup old-fashioned oats (not the 'quick-make' version)
1 cup jam (any flavor)
Directions:
Preheat oven to 350F. Grease an 8x8 baking pan.
Beat butter, brown sugar, flour, baking powder, and salt until smooth and creamy. Add in oats.
Press 2 cups of the mixture into the bottom of the pan. Spread the jam over this layer (close to edges, but not touching edge of pan as the sugar will burn). Sprinkle the remaining oatmeal mixture over the top and press lightly.
Bake at 350F for 22-25 minutes. Allow to cool before cutting into bars. Makes about 16 bars (depending on the size you cut them. I cut them small, thus making more, just because they seem better when bite-sized) :)
8.10.2007
Marbled Peanut Butter Brownies
In my quest last... whatever day it was that I made the blondies, I came across this recipe, but didn't have any cream cheese. This is what I first thought of for Myriam's Browniebabe of the Month contest. I didn't think it'd happen, so I just entered the blondies. But, yay, there was time enough, so after I post this, I'll be sending another email to Myriam. :)
These came out surprisingly well. My previous marbling experiences usually wound up... over-marbled, so I'm quite pleased with these. The peanut butter taste isn't too overwhelming, and it's a good balance between peanut butter and chocolate. I asked Dave if he wanted to bring some into work tomorrow, and his words were, "These aren't going to work. They're staying here!" Which made me happy, of course. I'll sneak some to my guinea pigs at work, though.
Ingredients:
Peanut Butter Filling:
6 ounces cream cheese, softened
½ cup peanut butter
¼ cup sugar
1 egg
2 Tbsp. milk
Brownie:
1 cup butter, melted
2¼ cups sugar, divided
2 tsp. vanilla extract
4 eggs
3/4 cup cocoa
1¼ cups all-purpose flour
½ tsp. baking powder
¼ tsp. salt
Directions:
For peanut butter filling: Beat cream cheese, peanut butter, sugar, egg, and milk until smooth. Set aside.
Preheat oven to 350F. Grease an 13x9-inch pan.
Stir together flour, baking powder, and salt; set aside.
Beat butter, sugar, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Add cocoa; beat until well blended. Add dry ingredients, beating until well mixed.
Remove 1 cup batter; set aside. Pour remaining batter into prepared pan. Spread Peanut Butter Filling over surface. Drop reserved chocolate batter by teaspoons over filling. Using a knife, gently swirl through top layers for marbled effect.
Bake at 350F for 35 to 40 minutes, or until a toothpick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.
These came out surprisingly well. My previous marbling experiences usually wound up... over-marbled, so I'm quite pleased with these. The peanut butter taste isn't too overwhelming, and it's a good balance between peanut butter and chocolate. I asked Dave if he wanted to bring some into work tomorrow, and his words were, "These aren't going to work. They're staying here!" Which made me happy, of course. I'll sneak some to my guinea pigs at work, though.
Ingredients:
Peanut Butter Filling:
6 ounces cream cheese, softened
½ cup peanut butter
¼ cup sugar
1 egg
2 Tbsp. milk
Brownie:
1 cup butter, melted
2¼ cups sugar, divided
2 tsp. vanilla extract
4 eggs
3/4 cup cocoa
1¼ cups all-purpose flour
½ tsp. baking powder
¼ tsp. salt
Directions:
For peanut butter filling: Beat cream cheese, peanut butter, sugar, egg, and milk until smooth. Set aside.
Preheat oven to 350F. Grease an 13x9-inch pan.
Stir together flour, baking powder, and salt; set aside.
Beat butter, sugar, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Add cocoa; beat until well blended. Add dry ingredients, beating until well mixed.
Remove 1 cup batter; set aside. Pour remaining batter into prepared pan. Spread Peanut Butter Filling over surface. Drop reserved chocolate batter by teaspoons over filling. Using a knife, gently swirl through top layers for marbled effect.
Bake at 350F for 35 to 40 minutes, or until a toothpick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.
8.05.2007
Cinnamon Blondies
I admit, it took me a while to come up with these. It wasn't until I went digging through the "pile o' morsels" that this clicked into my head. I'm not the biggest fan of Hershey's Cinnamon Chips, at least pre-baked, but they worked out really well in these. In fact, the flavor seems like it should be in something bread-y or muffin-y. Definitely not in bar form. Which is what I think is so great about these. Oh, and they're "guinea pig approved", too. I should make them a logo or something. :)
Anyways, I like these. Much better than the ginger blondies I previously made. These can be just a snack, or heated up and topped with ice cream. Ooh, a cinnamon ice cream would go perfectly! *covets* ;)
These are also for Myriam's Browniebabe of the Month event. :)
Ingredients:
1 cup plus 2 Tbsp. flour
1 tsp. baking powder
¼ tsp. salt
1 tsp. cinnamon (add more, if desired)
3/4 cup brown sugar
1/3 cup butter, softened
½ tsp. vanilla
1 large egg
3 to 5 oz. Hershey's Cinnamon Chips
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
Combine flour, baking powder, salt, and cinnamon; set aside.
Beat brown sugar, butter, and vanilla until creamy. Beat in egg. Gradually add flour mixture. Stir in cinnamon chips. Spread into prepared pan.
Bake at 350F for 20-25 minutes. Cool completely in pan on wire rack. Cut into bars. Makes about 16 bars.
Anyways, I like these. Much better than the ginger blondies I previously made. These can be just a snack, or heated up and topped with ice cream. Ooh, a cinnamon ice cream would go perfectly! *covets* ;)
These are also for Myriam's Browniebabe of the Month event. :)
Ingredients:
1 cup plus 2 Tbsp. flour
1 tsp. baking powder
¼ tsp. salt
1 tsp. cinnamon (add more, if desired)
3/4 cup brown sugar
1/3 cup butter, softened
½ tsp. vanilla
1 large egg
3 to 5 oz. Hershey's Cinnamon Chips
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
Combine flour, baking powder, salt, and cinnamon; set aside.
Beat brown sugar, butter, and vanilla until creamy. Beat in egg. Gradually add flour mixture. Stir in cinnamon chips. Spread into prepared pan.
Bake at 350F for 20-25 minutes. Cool completely in pan on wire rack. Cut into bars. Makes about 16 bars.
7.31.2007
Ginger-Frosted Pineapple Cake
I first found this recipe a few years ago, in the Cooking by Moonlight book by Karri Ann Allrich. She had mentioned the ease in which it came together, and I remember being impressed at how true that sentence was. In fact, outside of the frosting, you don't even need the electric mixer; it's all by hand. And, as much as I love the Holy Grail... oh, sorry. The Kitchen Aid mixer as its known to the rest of the world ;) But, yes, sometimes it's nice to mix everything by hand. (Just don't tell that to HG, okay?) ;)
The first time I made this, I just did regular cream cheese frosting. This time around, I added the ginger, and was quite pleased. It's a nice contrast in taste. And my wonderful guinea pigs at work were all happy, too. :)
Oh, and definitely use the crushed pineapple. I didn't have any (nor did Target), so I just went with the chunks. Still good, but the crushed would have been better.
Ingredients:
Cake:
2 large eggs
1 (20-oz.) can crushed pineapple, undrained
2 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
2 tsp. baking soda
1 cup walnuts or pecans, chopped (optional)
Gingered Cream Cheese Frosting:
1 (8-oz.) package cream cheese, softened
¼ cup (½ stick) butter or margarine, softened
1 tsp. vanilla extract
2 to 3 cups confectioners' sugar
¼ tsp. ground ginger
4 to 5 pieces candied ginger, chopped (optional)
Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.
In a large mixing bowl, beat the eggs with a fork until they are light and fluffy. Add the undrained crushed pineapple, and mix well by hand. Add the flour, sugars, and baking soda, and gently beat with a fork. Do not overheat. Fold in the chopped nuts.
Spoon the batter into the prepared pan. Bake at 350F for 45 minutes or until toothpick inserted in center comes out clean. Let the cake cool in the pan, then frost.
Gingered Cream Cheese Frosting:
In a mixing bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually add the confectioners' sugar, one cup at a time, until desired consistancy is achieved. Add the ground ginger, and beat until mixture is smooth and creamy. Add the candied ginger by hand and stir well.
The first time I made this, I just did regular cream cheese frosting. This time around, I added the ginger, and was quite pleased. It's a nice contrast in taste. And my wonderful guinea pigs at work were all happy, too. :)
Oh, and definitely use the crushed pineapple. I didn't have any (nor did Target), so I just went with the chunks. Still good, but the crushed would have been better.
Ingredients:
Cake:
2 large eggs
1 (20-oz.) can crushed pineapple, undrained
2 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
2 tsp. baking soda
1 cup walnuts or pecans, chopped (optional)
Gingered Cream Cheese Frosting:
1 (8-oz.) package cream cheese, softened
¼ cup (½ stick) butter or margarine, softened
1 tsp. vanilla extract
2 to 3 cups confectioners' sugar
¼ tsp. ground ginger
4 to 5 pieces candied ginger, chopped (optional)
Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.
In a large mixing bowl, beat the eggs with a fork until they are light and fluffy. Add the undrained crushed pineapple, and mix well by hand. Add the flour, sugars, and baking soda, and gently beat with a fork. Do not overheat. Fold in the chopped nuts.
Spoon the batter into the prepared pan. Bake at 350F for 45 minutes or until toothpick inserted in center comes out clean. Let the cake cool in the pan, then frost.
Gingered Cream Cheese Frosting:
In a mixing bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually add the confectioners' sugar, one cup at a time, until desired consistancy is achieved. Add the ground ginger, and beat until mixture is smooth and creamy. Add the candied ginger by hand and stir well.
7.26.2007
Double Peanut Butter Bars
On Monday night, I said - quite randomly - to Dave, "I feel like making something with peanut butter."
He looked at me and asked, "Who are you?"
I'm sure I've mentioned on here before, my love/hate relationship with peanut butter. Some days, we're friends, I'll go straight for the jar. Other days, just the scent is enough to turn my stomach. So I don't blame him for asking me that question. Besides, it was funny.
I found these on the Hershey website, in search of something peanut butter-y yet simple. It had been a long day, and while I wanted to bake, I wanted something that required little to no thinking. Voila, this recipe worked out perfect.
They taste like any other peanut butter bar, but I feel like they hardened up pretty quickly, even with being in the air-tight container. After Tuesday night, I haven't had a single bit. Other people have, with no complaint. *shrug* Maybe I'm just weird? LOL (No need to answer that one!)
Ingredients:
½ cup butter, softened
¼ cup peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
3 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1-2/3 cups (10-oz. pkg.) peanut butter chips (Or the Swirled ones, as that's all I had)
½ cup chocolate syrup
Directions:
Preheat oven to 350F. Grease a 13x9x2-inch baking pan. Stir together flour, baking powder and salt; set aside.
Beat butter and peanut butter in large bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
Beat flour mixture into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter into prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect.
Bake at 350F 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. About 36 bars.
He looked at me and asked, "Who are you?"
I'm sure I've mentioned on here before, my love/hate relationship with peanut butter. Some days, we're friends, I'll go straight for the jar. Other days, just the scent is enough to turn my stomach. So I don't blame him for asking me that question. Besides, it was funny.
I found these on the Hershey website, in search of something peanut butter-y yet simple. It had been a long day, and while I wanted to bake, I wanted something that required little to no thinking. Voila, this recipe worked out perfect.
They taste like any other peanut butter bar, but I feel like they hardened up pretty quickly, even with being in the air-tight container. After Tuesday night, I haven't had a single bit. Other people have, with no complaint. *shrug* Maybe I'm just weird? LOL (No need to answer that one!)
Ingredients:
½ cup butter, softened
¼ cup peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
3 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1-2/3 cups (10-oz. pkg.) peanut butter chips (Or the Swirled ones, as that's all I had)
½ cup chocolate syrup
Directions:
Preheat oven to 350F. Grease a 13x9x2-inch baking pan. Stir together flour, baking powder and salt; set aside.
Beat butter and peanut butter in large bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
Beat flour mixture into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter into prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect.
Bake at 350F 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. About 36 bars.
7.22.2007
Marshmallow Swirl Brownies
Being from Massachusetts, one thing that I have a hard time finding out here in California is Marshmallow Fluff. While I was never a fan of the Fluffernutter sandwich (peanut butter and fluff), I do greatly enjoy the taste of the Fluff all on its own.
It came to me a few weeks ago: Why not try swirling it into a brownie? I used their recipe for Whoopie Pie filling with my classic 'smaller-pan' brownie recipe. I'm a firm believer that whoever came up with the idea of chocolate and marshmallow together needs to be sainted. :)
The camera goblins are acting up, so no pictures. But, if this tells you anything - Dave ate nearly half of the pan. I brought some into work today and it got rave reviews. Not bad when I don't think it came out overly pretty to begin with. (And that's part of the reason the goblins were acting up, I think) ;)
Oh. I would've posted this soon, but ya know... yesterday was the 21st. I had to read book seven. (And, hey, if you're curious and want to read my thoughts, check out the livejournal) :D
Ingredients:
Marshmallow Fluff Filling:
¼ cup butter, softened
½ cup confectioners' sugar
½ cup Marshmallow Fluff
½ tsp. vanilla
Brownies:
½ cup flour
1/3 cup cocoa
¼ tsp. baking powder
1/8 tsp. salt
½ cup butter, melted
1 cup sugar
1 tsp. vanilla
2 eggs
Directions:
For Marshmallow Filling/Swirl:
Combine all ingredients, beating until light and fluffy.
For Brownies:
Preheat oven to 350F. Grease a 9-inch square pan.
Combine flour, cocoa, baking powder, and salt; set aside.
Beat butter, sugar, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, beating until smooth.
Pour three-quarters of the batter into prepared pan. Drop spoonfuls of marshmallow over batter. Top with remaining batter. With a knife, gently swirl through the batter, marbling the marshmallow.
Bake at 350F for 20-23 minutes. Let cool on wire rack.
It came to me a few weeks ago: Why not try swirling it into a brownie? I used their recipe for Whoopie Pie filling with my classic 'smaller-pan' brownie recipe. I'm a firm believer that whoever came up with the idea of chocolate and marshmallow together needs to be sainted. :)
The camera goblins are acting up, so no pictures. But, if this tells you anything - Dave ate nearly half of the pan. I brought some into work today and it got rave reviews. Not bad when I don't think it came out overly pretty to begin with. (And that's part of the reason the goblins were acting up, I think) ;)
Oh. I would've posted this soon, but ya know... yesterday was the 21st. I had to read book seven. (And, hey, if you're curious and want to read my thoughts, check out the livejournal) :D
Ingredients:
Marshmallow Fluff Filling:
¼ cup butter, softened
½ cup confectioners' sugar
½ cup Marshmallow Fluff
½ tsp. vanilla
Brownies:
½ cup flour
1/3 cup cocoa
¼ tsp. baking powder
1/8 tsp. salt
½ cup butter, melted
1 cup sugar
1 tsp. vanilla
2 eggs
Directions:
For Marshmallow Filling/Swirl:
Combine all ingredients, beating until light and fluffy.
For Brownies:
Preheat oven to 350F. Grease a 9-inch square pan.
Combine flour, cocoa, baking powder, and salt; set aside.
Beat butter, sugar, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, beating until smooth.
Pour three-quarters of the batter into prepared pan. Drop spoonfuls of marshmallow over batter. Top with remaining batter. With a knife, gently swirl through the batter, marbling the marshmallow.
Bake at 350F for 20-23 minutes. Let cool on wire rack.
7.13.2007
Peanut Butter Cupcakes
I think this is my fourth attempt at a peanut butter cupcake. They've come out either too heavy, too oily, or just plain not good enough. I'm still obsessing over Vegan Cupcakes Take Over the World, and am currently hinting at my mom to buy it for me. ;)
So, these aren't fully vegan, since I didn't have any soy milk left. And the frosting isn't from the book at all, since I was lacking in ingredients. So I took one off of my recipe webpage. Oh, yeah, have I mentioned that? Gypsy Kitchen is my recipe website; not updated nearly enough, but it's there nonetheless. :)
But, yeah. I finally have a pb cupcake recipe that works! Woohoo! Fourth try's the charm, right? ;)
Ingredients:
3/4 cup soy milk
2 tsp. apple cider vinegar
½ cup peanut butter
1/3 cup canola oil
2/3 cup sugar
2 Tbsp. molasses
1 tsp. vanilla
2 tsp. ground flaxseed
1 cup plus 2 Tbsp. flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Mix soy milk with vinegar in a measuring cup and set aside to curdle. Sift the flour, baking powder, baking soda, and salt in a separate bowl.
In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and flaxseed until well combined. Add the soy milk mixture and mix until incorporated. Gradually add the dry ingredients to the wet, mixing until just combined. Fill cupcake liners two-thirds full.
Bake at 350F for 23-26 minutes. Remove from oven and transfer to cooling racks.
Cocoa Frosting:
2 cups confectioners' sugar
2/3 cup unsweetened cocoa powder
Large pinch salt
¼ cup butter, softened
¼ cup milk
½ tsp. vanilla
Sift together dry ingredients. Cream butter, milk, and vanilla. Add dry ingredients, mixing until desired spreading consistency is reached.
So, these aren't fully vegan, since I didn't have any soy milk left. And the frosting isn't from the book at all, since I was lacking in ingredients. So I took one off of my recipe webpage. Oh, yeah, have I mentioned that? Gypsy Kitchen is my recipe website; not updated nearly enough, but it's there nonetheless. :)
But, yeah. I finally have a pb cupcake recipe that works! Woohoo! Fourth try's the charm, right? ;)
Ingredients:
3/4 cup soy milk
2 tsp. apple cider vinegar
½ cup peanut butter
1/3 cup canola oil
2/3 cup sugar
2 Tbsp. molasses
1 tsp. vanilla
2 tsp. ground flaxseed
1 cup plus 2 Tbsp. flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Mix soy milk with vinegar in a measuring cup and set aside to curdle. Sift the flour, baking powder, baking soda, and salt in a separate bowl.
In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and flaxseed until well combined. Add the soy milk mixture and mix until incorporated. Gradually add the dry ingredients to the wet, mixing until just combined. Fill cupcake liners two-thirds full.
Bake at 350F for 23-26 minutes. Remove from oven and transfer to cooling racks.
Cocoa Frosting:
2 cups confectioners' sugar
2/3 cup unsweetened cocoa powder
Large pinch salt
¼ cup butter, softened
¼ cup milk
½ tsp. vanilla
Sift together dry ingredients. Cream butter, milk, and vanilla. Add dry ingredients, mixing until desired spreading consistency is reached.
7.07.2007
Sexy Low-Fat Vanilla Cupcakes
I think every blog and its mother has posted a cupcake recipe from Vegan Cupcakes Take Over the World. With that, I simply had to get my hands on the book and give it a try. The library finally got in stock yesterday.
I tried this one first because I didn't really have to get any ingredients that I didn't already have. That, and hey, when a cupcake intro says "there's no way in freakin' hell you're putting down those cupcakes", how can a girl possibly resist?
And the taste? Oh my goodness. This is my official vanilla cupcake recipe. Hands down. I used the icing/decorating suggestion that they made, for the most part. I did half raspberries, half plums, but the plum pics didn't work out. They had to be quickly refrigerated so that they wouldn't fall off. Probably should've patted them dry a bit after chopping, hmm? Oh well. I had one and 'twas yummy. :)
Ingredients:
Cupcakes:
½ cup vanilla soy yogurt
2/3 cup vanilla or plain soy milk
¼ cup applesauce
3 Tbsp. canola oil
3/4 cup granulated sugar
1½ tsp. vanilla
1¼ cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Skinny Confectioners' Icing:
1 cup confectioners' sugar, sifted
2 to 4 tsp. of soy milk or 1 Tbsp. flavored syrup (like the Torani brand)
½ cup seedless, smooth spreadable fruit or other preserves
1 cup fresh fruit or berries, washed, patted dry and thinly sliced, if necessary
Directions:
Cupcakes:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar, and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix well. Fill cupcake liners three-quarters full.
Bake at 350F for 22-24 minutes, until a toothpick inserted in center comes out clean. Transfer to a cooling rack to cool completely.
Icing:
Whisk together confectioners' sugar with soy milk or syrup, until desired consistancy is reached. If too thick, add more milk, one teaspoon at a time; if too watery, add in more sugar by the tablespoon.
Assembly:
Spread top of cupcake with a few thin layers of spreadable fruit. Spoon a small circle of icing on top of jam, then decorate with fresh fruit. If desired, drizzle tops of fruit with icing as well.
I tried this one first because I didn't really have to get any ingredients that I didn't already have. That, and hey, when a cupcake intro says "there's no way in freakin' hell you're putting down those cupcakes", how can a girl possibly resist?
And the taste? Oh my goodness. This is my official vanilla cupcake recipe. Hands down. I used the icing/decorating suggestion that they made, for the most part. I did half raspberries, half plums, but the plum pics didn't work out. They had to be quickly refrigerated so that they wouldn't fall off. Probably should've patted them dry a bit after chopping, hmm? Oh well. I had one and 'twas yummy. :)
Ingredients:
Cupcakes:
½ cup vanilla soy yogurt
2/3 cup vanilla or plain soy milk
¼ cup applesauce
3 Tbsp. canola oil
3/4 cup granulated sugar
1½ tsp. vanilla
1¼ cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Skinny Confectioners' Icing:
1 cup confectioners' sugar, sifted
2 to 4 tsp. of soy milk or 1 Tbsp. flavored syrup (like the Torani brand)
½ cup seedless, smooth spreadable fruit or other preserves
1 cup fresh fruit or berries, washed, patted dry and thinly sliced, if necessary
Directions:
Cupcakes:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar, and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix well. Fill cupcake liners three-quarters full.
Bake at 350F for 22-24 minutes, until a toothpick inserted in center comes out clean. Transfer to a cooling rack to cool completely.
Icing:
Whisk together confectioners' sugar with soy milk or syrup, until desired consistancy is reached. If too thick, add more milk, one teaspoon at a time; if too watery, add in more sugar by the tablespoon.
Assembly:
Spread top of cupcake with a few thin layers of spreadable fruit. Spoon a small circle of icing on top of jam, then decorate with fresh fruit. If desired, drizzle tops of fruit with icing as well.
7.04.2007
Vanilla Cheesecake with Mixed Berry Sauce
Last week, we acquired about ten pounds of plums. Which made me start thinking, of course, of what I could make with them. I mentioned the idea of cheesecake, and Dave said he could make a sauce to go over it. Alright, sounds like a plan.
But then he didn't feel like cutting them up, so we used a bag of frozen mixed berries that have been needing to get some use. *shrug* Still yummy, but I've still got a ton of plums!
I wanted to do a white cheesecake, but without the white chocolate. Sometimes the white chocolate is just too sweet, and I didn't want to risk not eating any of the cheesecake! As an added surprise, after pressing in the crust, I added some crushed Daim chocolates. (For those who haven't been enlightened yet, Daim is a Swedish chocolate... toffee enrobed in milk chocolate. Very yummy. Ikea sells them) :)
Oh, and I'll give proper credit: Dave took the picture. He also found the 'close up' option on the camera, for use on things less than a certain amount away. Hmm. I never knew that existed. At least that means there's hope for my photography skills! ;)
Ingredients:
Crust:
1½cups graham cracker crumbs
1/3 cup butter or margarine, melted
¼ cup granulated sugar
Filling:
1 vanilla bean, split, or 2 teaspoons vanilla extract
4 packages (8 oz. each) cream cheese, softened
1½ cups sugar
4 large eggs, at room temperature
1/3 cup sour cream
Sauce:
1 bag frozen berries (mixed or of choice)
¼ cup water
3-4 Tbsp. sugar (to taste)
1½ tsp. cornstarch, mixed with 1 Tbsp water
Directions:
Preheat oven to 350F.
Crust:
Combine graham-cracker crumbs, sugar, almonds and butter in bowl until crumbs are evenly moistened. Press mixture into bottom of a 9-inch springform pan. Bake until golden brown, 10 minutes. Cool on wire rack. Wrap bottom and side of pan with heavy-duty foil. Set aside.
Filling:
Reduce oven temperature to 325F. Remove seeds from vanilla bean with tip of small paring knife or spoon; set aside. Beat cream cheese in mixer bowl on medium-high speed, 3 minutes. Scrape side of bowl with rubber spatula. Beat in vanilla seeds. Gradually beat in sugar, scraping sides of mixer bowl with rubber spatula. Add eggs, one at a time, beating just until blended and mixture is completely smooth. Stir in sour cream and vanilla extract, if using. Pour filling into prepared pan.
Bake at 325F for about 1 hour, or until center is nearly set. Let cool on wire rack before transferring to the refrigerator.
Sauce:
In a medium saucepan, combine berries, water and sugar. Bring to a boil and cook for about 10-15 minutes, until most of the berries have popped. Stir in the cornstarch mixture and cook for an addition minute, until the syrup thickens slightly. Turn heat to a low simmer and cover for about 10 minutes.
But then he didn't feel like cutting them up, so we used a bag of frozen mixed berries that have been needing to get some use. *shrug* Still yummy, but I've still got a ton of plums!
I wanted to do a white cheesecake, but without the white chocolate. Sometimes the white chocolate is just too sweet, and I didn't want to risk not eating any of the cheesecake! As an added surprise, after pressing in the crust, I added some crushed Daim chocolates. (For those who haven't been enlightened yet, Daim is a Swedish chocolate... toffee enrobed in milk chocolate. Very yummy. Ikea sells them) :)
Oh, and I'll give proper credit: Dave took the picture. He also found the 'close up' option on the camera, for use on things less than a certain amount away. Hmm. I never knew that existed. At least that means there's hope for my photography skills! ;)
Ingredients:
Crust:
1½cups graham cracker crumbs
1/3 cup butter or margarine, melted
¼ cup granulated sugar
Filling:
1 vanilla bean, split, or 2 teaspoons vanilla extract
4 packages (8 oz. each) cream cheese, softened
1½ cups sugar
4 large eggs, at room temperature
1/3 cup sour cream
Sauce:
1 bag frozen berries (mixed or of choice)
¼ cup water
3-4 Tbsp. sugar (to taste)
1½ tsp. cornstarch, mixed with 1 Tbsp water
Directions:
Preheat oven to 350F.
Crust:
Combine graham-cracker crumbs, sugar, almonds and butter in bowl until crumbs are evenly moistened. Press mixture into bottom of a 9-inch springform pan. Bake until golden brown, 10 minutes. Cool on wire rack. Wrap bottom and side of pan with heavy-duty foil. Set aside.
Filling:
Reduce oven temperature to 325F. Remove seeds from vanilla bean with tip of small paring knife or spoon; set aside. Beat cream cheese in mixer bowl on medium-high speed, 3 minutes. Scrape side of bowl with rubber spatula. Beat in vanilla seeds. Gradually beat in sugar, scraping sides of mixer bowl with rubber spatula. Add eggs, one at a time, beating just until blended and mixture is completely smooth. Stir in sour cream and vanilla extract, if using. Pour filling into prepared pan.
Bake at 325F for about 1 hour, or until center is nearly set. Let cool on wire rack before transferring to the refrigerator.
Sauce:
In a medium saucepan, combine berries, water and sugar. Bring to a boil and cook for about 10-15 minutes, until most of the berries have popped. Stir in the cornstarch mixture and cook for an addition minute, until the syrup thickens slightly. Turn heat to a low simmer and cover for about 10 minutes.
6.29.2007
Chocolate Chip Cookie Bars
All hail the Baking Gods, as the curse has been lifted! *bows down*
Yes, folks, you read it right. I baked today and it didn't turn out horribly below standard!
I went with one the simplest recipes I knew, just putting it into bar form, since it'd be faster. Plus I'm sending out a box to my parents tomorrow, and know they'll appreciate home-baked stuff.
Did what I could for a picture, as my batteries need to be recharged after last weekend's wedding, so... it's not as pretty as it could be.
Oh. And from the corner piece that's missing? Very yum. And I'm not a big brownie/cookie-edge fan either. I used dark chocolate chips since those were the first found, and it definitely adds to it. :)
Ingredients:
2¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate morsels
Directions:
Preheat oven to 375F. Grease a 15x10-inch jelly roll pan.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.
Bake at 375F for 20-25 minutes, or until golden brown. Cool in pan on wire rack. Makes about 4 dozen bars.
Yes, folks, you read it right. I baked today and it didn't turn out horribly below standard!
I went with one the simplest recipes I knew, just putting it into bar form, since it'd be faster. Plus I'm sending out a box to my parents tomorrow, and know they'll appreciate home-baked stuff.
Did what I could for a picture, as my batteries need to be recharged after last weekend's wedding, so... it's not as pretty as it could be.
Oh. And from the corner piece that's missing? Very yum. And I'm not a big brownie/cookie-edge fan either. I used dark chocolate chips since those were the first found, and it definitely adds to it. :)
Ingredients:
2¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate morsels
Directions:
Preheat oven to 375F. Grease a 15x10-inch jelly roll pan.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.
Bake at 375F for 20-25 minutes, or until golden brown. Cool in pan on wire rack. Makes about 4 dozen bars.
6.28.2007
Mint-Center Brownies
These are pretty much based on the Andes Mint Brownies that I dreamt of a few years ago. Pour half the batter in the pan, put a layer of a thin chocolate, then top it with the remaining batter. After it's fully cooled, the center firms up, and it's like a candy bar in the center. Pretty nifty.
I'm currently in the middle of a weird "everything I attempt goes to hell" phase. These were made earlier in the week, before the cooties attacked. I'm doing just a basic chocolate chip cookie recipe tomorrow. If those aren't up to standards... well, we'll deal with that then. :)
Ingredients:
½ cup flour
1/3 cup cocoa
¼ tsp. baking powder
1/8 tsp. salt
½ cup butter, melted
1 cup sugar
1 tsp. vanilla
2 eggs
1 3.5 oz Ghirardelli Intense Dark Mint Bliss chocolate bar
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
Combine flour, cocoa, baking powder, and salt; set aside.
Mix together butter, sugar, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture.
Spread half the batter into bottom of pan. Break apart chocolate bar and place squares as desired. Spread remaining batter (gently) over the chocolate.
Bake at 350F for 20-25 minutes.
I'm currently in the middle of a weird "everything I attempt goes to hell" phase. These were made earlier in the week, before the cooties attacked. I'm doing just a basic chocolate chip cookie recipe tomorrow. If those aren't up to standards... well, we'll deal with that then. :)
Ingredients:
½ cup flour
1/3 cup cocoa
¼ tsp. baking powder
1/8 tsp. salt
½ cup butter, melted
1 cup sugar
1 tsp. vanilla
2 eggs
1 3.5 oz Ghirardelli Intense Dark Mint Bliss chocolate bar
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
Combine flour, cocoa, baking powder, and salt; set aside.
Mix together butter, sugar, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture.
Spread half the batter into bottom of pan. Break apart chocolate bar and place squares as desired. Spread remaining batter (gently) over the chocolate.
Bake at 350F for 20-25 minutes.
6.22.2007
Strawberry-Filled Lemon Cupcakes
When I first saw these over at Coconut & Lime, I knew I simply HAD to try them. The first attempt last week... well, we won't talk about those.
But THIS batch! Oh wow. I really wish my camera batteries hadn't died. By the time it's charged, they could very well be gone. Myguinea pigs taste-testers at work (Henelyne, Johanna, Greg, Ella) loved them. And ya know what? Dave's even eaten a few. I'm down to three of them left in the fridge, from the original dozen I made on Wednesday night. So I guess that's a good sign. :D
Again, no picture because the camera batteries pooped out. Next time because I WILL be making these again.
Ingredients:
7 Tbsp. butter, at room temperature
Zest of 1 lemon
1 cup sugar
Juice of 1 lemon
2 eggs
3/4 cup buttermilk
1½ cups flour
12 small to medium strawberries
Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a large bowl, cream butter, zest, and sugar. Add juice and eggs. The mixture may look curdled. Mix in buttermilk. Slowly add flour, beating for an additional 2 minutes, until light and fluffy. Fill muffin cups 3/4s full. Insert berry into the center of the cup.
Bake at 350F for 15-20 minutes, or until a tootpick inserted outside of the strawberry comes out clean. Let cool before frosting.
I used a basic cream cheese recipe (as much as I hate making my own frosting), but you could easily do buttercream or something lemony. (Oh, yes, I did often find myself going, "Lemony Snickett!" while making these. *shrug* /ends geekiness)
Frosting:
8 ounces cream cheese
3 Tbsp. butter
3/4 tsp. vanilla
2 cups confectioners' sugar
Beat cream cheese and butter until smooth. Add vanilla, beating well. Gradually add sugar. Let sit in the refrigerator for 2-3 hours to thicken.
But THIS batch! Oh wow. I really wish my camera batteries hadn't died. By the time it's charged, they could very well be gone. My
Again, no picture because the camera batteries pooped out. Next time because I WILL be making these again.
Ingredients:
7 Tbsp. butter, at room temperature
Zest of 1 lemon
1 cup sugar
Juice of 1 lemon
2 eggs
3/4 cup buttermilk
1½ cups flour
12 small to medium strawberries
Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a large bowl, cream butter, zest, and sugar. Add juice and eggs. The mixture may look curdled. Mix in buttermilk. Slowly add flour, beating for an additional 2 minutes, until light and fluffy. Fill muffin cups 3/4s full. Insert berry into the center of the cup.
Bake at 350F for 15-20 minutes, or until a tootpick inserted outside of the strawberry comes out clean. Let cool before frosting.
I used a basic cream cheese recipe (as much as I hate making my own frosting), but you could easily do buttercream or something lemony. (Oh, yes, I did often find myself going, "Lemony Snickett!" while making these. *shrug* /ends geekiness)
Frosting:
8 ounces cream cheese
3 Tbsp. butter
3/4 tsp. vanilla
2 cups confectioners' sugar
Beat cream cheese and butter until smooth. Add vanilla, beating well. Gradually add sugar. Let sit in the refrigerator for 2-3 hours to thicken.
6.17.2007
Toffee Chocolate Bits Cookies
Part of the reason I love baking so much is that when I'm stressed or just needing to not be thinking so much, a good recipe and some good music competely changes everything. I also realized that I feel much more human when I've baked recently (which would explain adolescence, right? LOL!).
Anyways, I thought I'd make some cookies tonight, along with my breakfast muffins for tomorrow morning. I've made this recipe before, but with just the plain Heath Toffee Bits; this time I used the Toffee/Chocolate mix. The Hershey website says this will make about four dozen cookies, if you put down a teaspoonful at a time.
I have about six dozen cookies, give or take. I do enjoy these cookies - the toffee bits give them a nice, nutty flavor to them, which I don't eat nearly as often as I probably should. Made these one Christmas and they were very popular. I'd say... three days, if not less, before they're all gone. :)
Ingredients:
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
1-1/3 cups (8 oz. pkg.) Heath Toffee and Chocolate Bits
Directions:
Preheat oven to 350F. Line cookie sheets with parchment paper or lightly grease.
Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee/chocolate bits. Drop by rounded teaspoons onto prepared cookie sheet.
Bake at 350F for 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 6 dozen.
Anyways, I thought I'd make some cookies tonight, along with my breakfast muffins for tomorrow morning. I've made this recipe before, but with just the plain Heath Toffee Bits; this time I used the Toffee/Chocolate mix. The Hershey website says this will make about four dozen cookies, if you put down a teaspoonful at a time.
I have about six dozen cookies, give or take. I do enjoy these cookies - the toffee bits give them a nice, nutty flavor to them, which I don't eat nearly as often as I probably should. Made these one Christmas and they were very popular. I'd say... three days, if not less, before they're all gone. :)
Ingredients:
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
1-1/3 cups (8 oz. pkg.) Heath Toffee and Chocolate Bits
Directions:
Preheat oven to 350F. Line cookie sheets with parchment paper or lightly grease.
Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee/chocolate bits. Drop by rounded teaspoons onto prepared cookie sheet.
Bake at 350F for 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 6 dozen.
Chocolate Chip Cookie Pie
There's a girl that I work with, Darlene, that has to be one of the sweetest people I've ever met. Her birthday is tomorrow, so of course I had to make something. This was on my 'to try' list, and figured it'd be easy to transport and be a hit, since, hey, it's basically a chocolate chip cookie recipe.
I'll post tomorrow with the results :)
Ingredients:
1½ cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
½ cup (1 stick) butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
½ tsp. vanilla extract
1 large egg
1 2/3 cups (10-oz. pkg.) Swirled Chocolate and White Morsels, divided
Directions:
Preheat oven to 325F. Grease a 9-inch pie plate.
Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Add egg and beat well. Gradually beat in flour mixture. Stir in 1 cup morsels. Press dough into prepared pie plate. Sprinkle with remaining morsels.
Bake at 325F for 25 to 30 minutes or until center is set and top is golden brown. Cool pan on wire rack for about 20 minutes or until still slightly warm.
I'll post tomorrow with the results :)
Ingredients:
1½ cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
½ cup (1 stick) butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
½ tsp. vanilla extract
1 large egg
1 2/3 cups (10-oz. pkg.) Swirled Chocolate and White Morsels, divided
Directions:
Preheat oven to 325F. Grease a 9-inch pie plate.
Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Add egg and beat well. Gradually beat in flour mixture. Stir in 1 cup morsels. Press dough into prepared pie plate. Sprinkle with remaining morsels.
Bake at 325F for 25 to 30 minutes or until center is set and top is golden brown. Cool pan on wire rack for about 20 minutes or until still slightly warm.
6.14.2007
Apple Spice Bars
These were made on Day Four of the Baking Frenzy. I would've continued, but I'm not allowed to bake when it's over 80 degrees in the apartment. *pout* (This is the girl who made two cheesecakes on the hottest day in July last year)
I'm not sure exactly what called me to this recipe. Oh, yeah. I had an apple in the fridge. Which, upon cutting, I discovered that it had been there longer than I thought. Oops. Well, the batter was all together, I couldn't just abandon ship. So I ran to the store and bought some apples. Crisis averted.
I like these. I'm always a fan of cinnamon-spicey, apple, reminds-you-of-home foods, and these totally fit all three categories. Although I think next time I'll add a bit of nutmeg and more cinnamon. I like a bit more of a kick.
Ingredients:
1 cup all-purpose flour
1 tsp. baking powder
¼ tsp. salt
¼ tsp. cinnamon
¼ cup butter, melted
½ cup brown sugar
½ cup white sugar
1 egg
1 tsp. vanilla
½ cup chopped apple
Directions:
Preheat oven to 350F. Grease a 9x9-inch baking pan.
Sift together flour, baking powder, salt, and cinnamon; set aside.
In a large bowl, mix together melted butter, brown sugar, and white sugar, until smooth. Stir in the egg and vanilla. Gradually add the flour, mixing just until combined, then stir in the chopped apple. Spread the mixture evenly into prepared pan.
Bake at 350F for 25-30 minutes, or until lightly golden. Cool in pan, then cut into squares.
I'm not sure exactly what called me to this recipe. Oh, yeah. I had an apple in the fridge. Which, upon cutting, I discovered that it had been there longer than I thought. Oops. Well, the batter was all together, I couldn't just abandon ship. So I ran to the store and bought some apples. Crisis averted.
I like these. I'm always a fan of cinnamon-spicey, apple, reminds-you-of-home foods, and these totally fit all three categories. Although I think next time I'll add a bit of nutmeg and more cinnamon. I like a bit more of a kick.
Ingredients:
1 cup all-purpose flour
1 tsp. baking powder
¼ tsp. salt
¼ tsp. cinnamon
¼ cup butter, melted
½ cup brown sugar
½ cup white sugar
1 egg
1 tsp. vanilla
½ cup chopped apple
Directions:
Preheat oven to 350F. Grease a 9x9-inch baking pan.
Sift together flour, baking powder, salt, and cinnamon; set aside.
In a large bowl, mix together melted butter, brown sugar, and white sugar, until smooth. Stir in the egg and vanilla. Gradually add the flour, mixing just until combined, then stir in the chopped apple. Spread the mixture evenly into prepared pan.
Bake at 350F for 25-30 minutes, or until lightly golden. Cool in pan, then cut into squares.
6.11.2007
Lemon Raspberry Bars
While on the phone with my mom yesterday, it came to me that I've never made anything with lemon. (Well, short of what is now referred to as the 'lemon burgers' that Dave and I made two summers ago... but that is so the fault of the recipe! Long story) So I started searching for lemon bars, preferably one with some raspberry or strawberry. Unfortunately, after copying down the recipe, I didn't save the website. Oops.
I had some concerns, though... A) there wasn't much lemon 'filling', and B) it didn't look pretty when I pulled it out of the oven! So I sprinkled some powdered sugar, and let it cool. For the night. Since it was late. This morning I tried a quick corner, and thought, 'Eh. Not another recipe I don't like!', and went off to work. Tried it again this afternoon, after scraping off some of the sugar, and it was much better. Not sure if I'd make this exact one again, but maybe.
Ingredients:
Crust:
1 cup flour
¼ cup sugar
Pinch of salt
6 Tbsp. butter
Filling:
2 large eggs
3/4 cup sugar
2 Tbsp. flour
¼ tsp. lemon zest
3 Tbsp. lemon juice
¼ tsp. baking powder
1/3-1/4 cup raspberry preserves
Confectioners' sugar
Directions:
Preheat oven to 350F. Grease an 8x8-inch baking pan.
Stir together flour, sugar, and salt, then cut butter in until crumbly. Press crust into pan. Bake for about 15 minutes; set aside.
Mix together the eggs, sugar, flour, lemon zest, lemon juice, and baking powder. Spread raspberry preserves over semi-cooled crust. Pour lemon batter over preserves.
Bake for 25 minutes, or until set. Once cool, dust with confectioners' sugar, if desired, and cut into bars.
I had some concerns, though... A) there wasn't much lemon 'filling', and B) it didn't look pretty when I pulled it out of the oven! So I sprinkled some powdered sugar, and let it cool. For the night. Since it was late. This morning I tried a quick corner, and thought, 'Eh. Not another recipe I don't like!', and went off to work. Tried it again this afternoon, after scraping off some of the sugar, and it was much better. Not sure if I'd make this exact one again, but maybe.
Ingredients:
Crust:
1 cup flour
¼ cup sugar
Pinch of salt
6 Tbsp. butter
Filling:
2 large eggs
3/4 cup sugar
2 Tbsp. flour
¼ tsp. lemon zest
3 Tbsp. lemon juice
¼ tsp. baking powder
1/3-1/4 cup raspberry preserves
Confectioners' sugar
Directions:
Preheat oven to 350F. Grease an 8x8-inch baking pan.
Stir together flour, sugar, and salt, then cut butter in until crumbly. Press crust into pan. Bake for about 15 minutes; set aside.
Mix together the eggs, sugar, flour, lemon zest, lemon juice, and baking powder. Spread raspberry preserves over semi-cooled crust. Pour lemon batter over preserves.
Bake for 25 minutes, or until set. Once cool, dust with confectioners' sugar, if desired, and cut into bars.
6.10.2007
Mini Reese's-Filled Peanut Butter Blondies
I don't understand the current baking spree these days. Thank goodness I have people at work more than willing to eat what I'm making!
Since Dave isn't a ginger fan, I offered to make him whatever he wanted yesterday. Of course that involves peanut butter. :)
Pretty basic recipe, I found it on the Hershey's website. AND, more excitingly - for some reason, a close-up picture that I took actually came out clear! For the first time ever! :D
Ingredients:
3/4 cup peanut butter
¼ cup butter or margaine, softened
½ cup packed light brown sugar
¼ cup granulated sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 cup all-purpose flour
½ tsp. baking soda
1/8 tsp. salt
1-1/3 cups (8-oz. pkg.) Reese's Baking Pieces Filled with Peanut Butter
Directions:
Preheat oven to 350F. Grease an 8- or 9-inch baking pan.
Beat peanut butter, butter, brown sugar and granulated sugar in large bowl until well blended. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; add to peanut butter mixture, beating until well blended.
Spread one half of batter in prepared pan. Sprinkle baking pieces over batter. Drop remaining batter by 1/2 teaspoonfuls over mixture, covering baking pieces.
Bake at 350F for 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.
Since Dave isn't a ginger fan, I offered to make him whatever he wanted yesterday. Of course that involves peanut butter. :)
Pretty basic recipe, I found it on the Hershey's website. AND, more excitingly - for some reason, a close-up picture that I took actually came out clear! For the first time ever! :D
Ingredients:
3/4 cup peanut butter
¼ cup butter or margaine, softened
½ cup packed light brown sugar
¼ cup granulated sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 cup all-purpose flour
½ tsp. baking soda
1/8 tsp. salt
1-1/3 cups (8-oz. pkg.) Reese's Baking Pieces Filled with Peanut Butter
Directions:
Preheat oven to 350F. Grease an 8- or 9-inch baking pan.
Beat peanut butter, butter, brown sugar and granulated sugar in large bowl until well blended. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; add to peanut butter mixture, beating until well blended.
Spread one half of batter in prepared pan. Sprinkle baking pieces over batter. Drop remaining batter by 1/2 teaspoonfuls over mixture, covering baking pieces.
Bake at 350F for 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.
6.08.2007
Ginger Blondies
Baking fiend these days, aren't I? LOL Actually, no, I keep dreaming of baked goods and feel compelled to make them, that's what it really is.
And it works out that Myriam of Browniebabe of the Month said we could enter two recipes. :D
So, the inspiration for this one came from a dream this morning. I used my normal blondie recipe, but it took some time to figure out how much ginger to use. Thank the Baking Gods that I toned it down from the original thought of a tablespoon! There are two teaspoons in my batch, but the next time around (and, trust me, there will be), I'll use just 1½. I like ginger, but not THAT much!
They're very soft and moist, a very pretty golden color. I have a feeling most of these will go to work with me on Sunday.
Ingredients:
1 cup plus 2 Tbsp. flour
1 tsp. baking powder
¼ tsp. salt
1½ tsp. ginger
3/4 cup brown sugar
1/3 cup butter, softened
½ tsp. vanilla
1 large egg
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
Combine flour, baking powder, salt, and ginger; set aside.
Beat brown sugar, butter, and vanilla until creamy. Beat in egg. Gradually add flour mixture. Spread into prepared pan.
Bake at 350F for 20-25 minutes. Cool completely in pan on wire rack. Cut into bars. Makes about 16 bars.
And it works out that Myriam of Browniebabe of the Month said we could enter two recipes. :D
So, the inspiration for this one came from a dream this morning. I used my normal blondie recipe, but it took some time to figure out how much ginger to use. Thank the Baking Gods that I toned it down from the original thought of a tablespoon! There are two teaspoons in my batch, but the next time around (and, trust me, there will be), I'll use just 1½. I like ginger, but not THAT much!
They're very soft and moist, a very pretty golden color. I have a feeling most of these will go to work with me on Sunday.
Ingredients:
1 cup plus 2 Tbsp. flour
1 tsp. baking powder
¼ tsp. salt
1½ tsp. ginger
3/4 cup brown sugar
1/3 cup butter, softened
½ tsp. vanilla
1 large egg
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
Combine flour, baking powder, salt, and ginger; set aside.
Beat brown sugar, butter, and vanilla until creamy. Beat in egg. Gradually add flour mixture. Spread into prepared pan.
Bake at 350F for 20-25 minutes. Cool completely in pan on wire rack. Cut into bars. Makes about 16 bars.
6.07.2007
Just a thought
I just read on another blog that the person doesn't like baking because it's too precision, too "if you make a mistake, you're screwed and can't cover it up."
I don't like cooking because it's the exact opposite. I like my boxes and lines and compartmentalization.
Not OCD, just very particular on things, that's all :D
I don't like cooking because it's the exact opposite. I like my boxes and lines and compartmentalization.
Not OCD, just very particular on things, that's all :D
World Peace Cookies
So I'm finally hopping on the bandwagon, one would guess. But, no, I have a much more interesting story than that.
Two nights ago, I was in a whole lotta pain. The type that even Vicodin wasn't touching. Needless to say, I didn't get much sleep. But at one point, I dreamed. I dreamed of making these cookies.
Now, since I first heard/read of them, when Baking: From My Home To Yours came out, I've wanted to make these cookies. But I was secretly intimidated by them. I don't know why, maybe because everyone was making them, and I was afraid of being a total flop.
Anyways, I remembered this dream yesterday afternoon, and instantly went to work. It was a very un-me sort of thing to do. Not the spur-of-the-moment baking, that's nothing new, but the facing the fears head-on thing. I'm more of a planner.
So I started. I had specifically bought the sea salt a while ago for this, so I was set. Between the splitting of the dough and the rolling it into a log, I thought I'd never get the dough out from under my fingernails. LOL
However, my elementary-school math skills are obviously rusty, because I thought a centimeter was a bit smaller than what it actually is. Oops. So my cookies, while yummy, are a bit thin. Dave calls them wafers. But that does explain why I had 49 cookies, not the 36 as the book says. :)
I brought half the batch with me to work today, and I had people coming back for seconds and thirds. Darlene, who requested the recipe, said, "These give me such an endorphin-rush!" Which I thought was cute.
(I'm typing up the recipe now, using the book instead of what I copied from another food blog, and I'm noticing some differences... the butter amount, for one. And the thickness of the cookies. No wonder mine are so thin! I'm definitely going to have to make these again! They'll be prettier then!)
Ingredients:
1¼ cups all-purpose flour
1/3 cup unsweetened cocoa powder
½ tsp. baking soda
1 stick plus 3 Tbsp. unsalted butter
2/3 cup packed light brown sugar
¼ cup sugar
½ tsp. fleur de sel or ¼ tsp. fine sea salt
1 tsp. pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips OR 3/4 cup mini chocolate chips
Directions:
Sift the flour, cocoa, and baking soda together.
In a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt, and vanilla, and beat for 2 minutes more. Pour in the dry ingredients, mixing just until the flour disappears into the dough. (Work the dough as little as possible; don't worry if it's a bit crumbly) Gently mix in the chocolate pieces, mixing only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1½ inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 2-3 hours (depends on fridge temperature, of course.)
Preheat oven to 325F. Line two baking sheets with parchment paper.
Using a sharp, thin knife, slice the logs into rounds that are ½-inch thick. (The rounds are likely to crack, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
Bake at 325F for 12 minutes. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm.
Two nights ago, I was in a whole lotta pain. The type that even Vicodin wasn't touching. Needless to say, I didn't get much sleep. But at one point, I dreamed. I dreamed of making these cookies.
Now, since I first heard/read of them, when Baking: From My Home To Yours came out, I've wanted to make these cookies. But I was secretly intimidated by them. I don't know why, maybe because everyone was making them, and I was afraid of being a total flop.
Anyways, I remembered this dream yesterday afternoon, and instantly went to work. It was a very un-me sort of thing to do. Not the spur-of-the-moment baking, that's nothing new, but the facing the fears head-on thing. I'm more of a planner.
So I started. I had specifically bought the sea salt a while ago for this, so I was set. Between the splitting of the dough and the rolling it into a log, I thought I'd never get the dough out from under my fingernails. LOL
However, my elementary-school math skills are obviously rusty, because I thought a centimeter was a bit smaller than what it actually is. Oops. So my cookies, while yummy, are a bit thin. Dave calls them wafers. But that does explain why I had 49 cookies, not the 36 as the book says. :)
I brought half the batch with me to work today, and I had people coming back for seconds and thirds. Darlene, who requested the recipe, said, "These give me such an endorphin-rush!" Which I thought was cute.
(I'm typing up the recipe now, using the book instead of what I copied from another food blog, and I'm noticing some differences... the butter amount, for one. And the thickness of the cookies. No wonder mine are so thin! I'm definitely going to have to make these again! They'll be prettier then!)
Ingredients:
1¼ cups all-purpose flour
1/3 cup unsweetened cocoa powder
½ tsp. baking soda
1 stick plus 3 Tbsp. unsalted butter
2/3 cup packed light brown sugar
¼ cup sugar
½ tsp. fleur de sel or ¼ tsp. fine sea salt
1 tsp. pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips OR 3/4 cup mini chocolate chips
Directions:
Sift the flour, cocoa, and baking soda together.
In a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt, and vanilla, and beat for 2 minutes more. Pour in the dry ingredients, mixing just until the flour disappears into the dough. (Work the dough as little as possible; don't worry if it's a bit crumbly) Gently mix in the chocolate pieces, mixing only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1½ inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 2-3 hours (depends on fridge temperature, of course.)
Preheat oven to 325F. Line two baking sheets with parchment paper.
Using a sharp, thin knife, slice the logs into rounds that are ½-inch thick. (The rounds are likely to crack, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
Bake at 325F for 12 minutes. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm.
6.05.2007
Cinnamon Bread
Worry not! I haven't been kidnapped by muffin-obsessed aliens! :D Dave and I went to Reno over the weekend for a bowling tournament that he was in, thus no baking this past Friday.
But I was in the mood last night for something for breakfast, and wound up finding this recipe on Allrecipes. I altered it slightly (cutting down on the oil, and upping the applesauce. I put what I did in the recipe posted). If I make it again, I'll definitely add more spices to it. It's moist and yummy as it is, but I'd like just a little bit more kick. After all, mornings can be rough, and sometimes we all need a kick to get started. ;)
Oh, and at first, I kinda questioned the whole vanilla pudding powder in there, but once mixed - even when still just dry ingredients - it smells so good. It adds almost a smoothness to the flavor, which was a very pleasant surprise.
Ingredients:
3 cups flour
2 cups sugar
1 5.1-oz. package of instant vanilla pudding
½ tsp. baking soda
1½ tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1½ cups milk
¼ cup vegetable oil
3/4 cup applesauce
2 eggs, beaten
1 tsp. vanilla
Directions
Preheat oven to 325F. Grease two 5x9-inch loaf pans with nonstick spray.
In a mixing bowl, combine flour, sugar, pudding mix, baking soda, baking powder, salt, and cinnamon. In a separate bowl, stir together milk, vegetable oil, applesauce, eggs, and vanilla. Pour milk mixture into flour mixture, mixing until well blended. Divide batter (relatively) evenly between the two loaf pans.
Bake at 325F for 60 minutes, or until toothpick inserted near center comes out clean. Let cool in pans on wire rack.
But I was in the mood last night for something for breakfast, and wound up finding this recipe on Allrecipes. I altered it slightly (cutting down on the oil, and upping the applesauce. I put what I did in the recipe posted). If I make it again, I'll definitely add more spices to it. It's moist and yummy as it is, but I'd like just a little bit more kick. After all, mornings can be rough, and sometimes we all need a kick to get started. ;)
Oh, and at first, I kinda questioned the whole vanilla pudding powder in there, but once mixed - even when still just dry ingredients - it smells so good. It adds almost a smoothness to the flavor, which was a very pleasant surprise.
Ingredients:
3 cups flour
2 cups sugar
1 5.1-oz. package of instant vanilla pudding
½ tsp. baking soda
1½ tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1½ cups milk
¼ cup vegetable oil
3/4 cup applesauce
2 eggs, beaten
1 tsp. vanilla
Directions
Preheat oven to 325F. Grease two 5x9-inch loaf pans with nonstick spray.
In a mixing bowl, combine flour, sugar, pudding mix, baking soda, baking powder, salt, and cinnamon. In a separate bowl, stir together milk, vegetable oil, applesauce, eggs, and vanilla. Pour milk mixture into flour mixture, mixing until well blended. Divide batter (relatively) evenly between the two loaf pans.
Bake at 325F for 60 minutes, or until toothpick inserted near center comes out clean. Let cool in pans on wire rack.
5.19.2007
Blackberry Brownies
After entering Once Upon A Tart's Browniebabe of the Month last month, I knew I'd be doing it again in May.
This time, again, a trip to Whole Foods inspired me. (They opened one about a quarter of a mile away from my apartment - how fabulous is that?) Organic blackberries, on sale for $1.99. And then that lovely click of "Hmm... I wonder if that would work" happened, thus Blackberry Brownies were born.
How'd they turn out? Delicious. VERY moist. I almost feel like they should have a scoop of ice cream or whipped cream on them and be served as dessert, maybe with some melted blackberry jam on there, too.
Ingredients:
3/4 cup cocoa
½ tsp. baking soda
2/3 cup butter, melted and divided
½ cup boiling water
2 cups sugar
2 eggs
1-1/3 cups flour
1 tsp. vanilla
¼ tsp. salt
2 pints blackberries
Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.
Stir together the cocoa and baking soda in mixing bowl; add 1/3 cup butter, mixing well. Add boiling water, stir until mixture thickens. Stir in sugar, eggs, and remaining 1/3 cup butter. Add flour, vanilla, and salt. Blend completely. Pour half of the batter into prepared pan. Gently place blackberries on top of batter. Cover berries with the remaining batter.
Bake at 350F for 35-40 minutes, or until edges begin to pull away from the sides. Cool completely in pan on wire rack.
This time, again, a trip to Whole Foods inspired me. (They opened one about a quarter of a mile away from my apartment - how fabulous is that?) Organic blackberries, on sale for $1.99. And then that lovely click of "Hmm... I wonder if that would work" happened, thus Blackberry Brownies were born.
How'd they turn out? Delicious. VERY moist. I almost feel like they should have a scoop of ice cream or whipped cream on them and be served as dessert, maybe with some melted blackberry jam on there, too.
Ingredients:
3/4 cup cocoa
½ tsp. baking soda
2/3 cup butter, melted and divided
½ cup boiling water
2 cups sugar
2 eggs
1-1/3 cups flour
1 tsp. vanilla
¼ tsp. salt
2 pints blackberries
Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.
Stir together the cocoa and baking soda in mixing bowl; add 1/3 cup butter, mixing well. Add boiling water, stir until mixture thickens. Stir in sugar, eggs, and remaining 1/3 cup butter. Add flour, vanilla, and salt. Blend completely. Pour half of the batter into prepared pan. Gently place blackberries on top of batter. Cover berries with the remaining batter.
Bake at 350F for 35-40 minutes, or until edges begin to pull away from the sides. Cool completely in pan on wire rack.
5.12.2007
Cocoa Ginger-Spice Muffins
Yes, in my never-ending quest of a breakfast that keeps me full until lunchtime... muffins again. I found these on the Hershey's website, but I altered them a bit, since I'm not a big fan of chocolate chips in my muffins. They don't seem quite so... muffiny then. Also, less molasses, too, since I didn't have a whole cup. Oops.
In the last third of putting these together, I discovered that I only had one egg left. Which meant a walk over to Whole Foods (because, come on, cage-free organic eggs for $1.99? You can't go wrong!), while hoping what was in the bowl wouldn't go all crazy while I was gone. The recipe is different, I thought, what with the order in which ingredients go into the bowl. Tried 'em last night, shortly out of the oven, and was disappointed. Tried again this morning, for breakfast, and they improved. Thankfully. :)
Ingredients:
2½ cups flour
¼ cup cocoa
½ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
3/4 cup hot water
½ cup molasses
½ cup brown sugar
1 tsp. ginger
1 tsp. cinnamon
½ tsp. nutmeg
½ cup butter, melted
2 eggs, lightly beaten
Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Combine flour, cocoa, salt, baking powder, and baking soda in a medium bowl; set aside.
Stir together hot water, molasses, brown sugar, ginger, cinnamon, nutmeg, butter, and eggs. Add dry ingredients, mixing just until moistened. Fill muffin cups 2/3 full.
Bake at 350F for 20-25 minutes, or until a toothpick inserted near center comes out clean. Cool in pan for 10 minutes before removing to wire rack.
In the last third of putting these together, I discovered that I only had one egg left. Which meant a walk over to Whole Foods (because, come on, cage-free organic eggs for $1.99? You can't go wrong!), while hoping what was in the bowl wouldn't go all crazy while I was gone. The recipe is different, I thought, what with the order in which ingredients go into the bowl. Tried 'em last night, shortly out of the oven, and was disappointed. Tried again this morning, for breakfast, and they improved. Thankfully. :)
Ingredients:
2½ cups flour
¼ cup cocoa
½ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
3/4 cup hot water
½ cup molasses
½ cup brown sugar
1 tsp. ginger
1 tsp. cinnamon
½ tsp. nutmeg
½ cup butter, melted
2 eggs, lightly beaten
Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Combine flour, cocoa, salt, baking powder, and baking soda in a medium bowl; set aside.
Stir together hot water, molasses, brown sugar, ginger, cinnamon, nutmeg, butter, and eggs. Add dry ingredients, mixing just until moistened. Fill muffin cups 2/3 full.
Bake at 350F for 20-25 minutes, or until a toothpick inserted near center comes out clean. Cool in pan for 10 minutes before removing to wire rack.
5.05.2007
Flourless Peanut Butter Cookies
I went to bed last night planning making some kind of "new" and "fancier than normal" cookie. Woke up this morning planning on making Dorie Greenspan's Buttery Jam Cookies. And then I came across a peanut butter cookie recipe.
I have an on-again/off-again relationship with peanut butter. Some days, I can easily eat it straight out of the jar. Other days, just the scent is enough to turn me away. Right now is obviously a good time in the pb affair.
I found these in an old issue of Everyday Food, and they sounded yummy and looked pretty (much more so than my picture!). Plus Dave loves peanut butter, so I know they'll go over well and I won't eat the whole batch myself!
They're VERY peanut butter-y which is quite okay right now. I used Nestle's milk chocolate/peanut butter swirled morsels instead of the plain chocolate. Gonna go grab another one now, I think. :)
Ingredients:
1 cup smooth peanut butter
3/4 cup brown sugar
1 large egg
½ tsp vanilla extract
½ tsp baking soda
¼ tsp salt
1 cup chocolate chips
Directions:
Preheat oven to 350F. Line baking sheet with parchment paper.
In a large bowl, beat together all ingredients until smooth, adding chocolate chips at the end of mixing. Drop by tablespoonfuls onto prepared baking sheet and flatten slightly.
Bake at 350F for about 10-13 minutes, until golden brown at the edges. Cool on pan before removing to wire rack to cool completely.
Makes about 2 dozen.
I have an on-again/off-again relationship with peanut butter. Some days, I can easily eat it straight out of the jar. Other days, just the scent is enough to turn me away. Right now is obviously a good time in the pb affair.
I found these in an old issue of Everyday Food, and they sounded yummy and looked pretty (much more so than my picture!). Plus Dave loves peanut butter, so I know they'll go over well and I won't eat the whole batch myself!
They're VERY peanut butter-y which is quite okay right now. I used Nestle's milk chocolate/peanut butter swirled morsels instead of the plain chocolate. Gonna go grab another one now, I think. :)
Ingredients:
1 cup smooth peanut butter
3/4 cup brown sugar
1 large egg
½ tsp vanilla extract
½ tsp baking soda
¼ tsp salt
1 cup chocolate chips
Directions:
Preheat oven to 350F. Line baking sheet with parchment paper.
In a large bowl, beat together all ingredients until smooth, adding chocolate chips at the end of mixing. Drop by tablespoonfuls onto prepared baking sheet and flatten slightly.
Bake at 350F for about 10-13 minutes, until golden brown at the edges. Cool on pan before removing to wire rack to cool completely.
Makes about 2 dozen.
4.27.2007
Goji Brownies
I came across Once Upon A Tart's Browniebabe of the Month event rather on accident. To be quite honest, I don't know how I got there, but I'm glad I did. Because, truly, how can you go wrong with brownies? :D
Somehow it got into my head that I would walk over to Whole Foods today, since they sell Vosges Chocolate at a slightly better price than the actual Vosges stores do. I didn't know exactly what I'd get to work with, but I knew it'd be fabulous.
I went with their Goji bar, since it was a milk chocolate, therefore I wouldn't eat these all by myself (the boyfriend doesn't like dark chocolate *gasp*). The bar is 41% cacao, with goji berries and pink Himalayan salt. You taste the chocolate first, very smooth, and then as it melts, you pick up on the berry flavors, with a slight salty kick. Different, but yummy.
I digress, of course. ;)
by himself
..and with a friend.
Ingredients:
½ cup (1 stick) butter, melted
1 cup sugar
1 tsp. vanilla extract
2 eggs
½ cup all-purpose flour
1/3 cup cocoa
¼ tsp. baking powder
1/8 tsp. salt
1 3-oz. Vosges' Goji bar, chopped into small pieces
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
In a medium bowl, stir together flour, cocoa, baking powder, and salt; set aside.
Cream butter, sugar and vanilla in bowl. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture, beating until well blended. Stir in chopped chocolate. Spread batter evenly into prepared pan.
Bake at 350F for 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
I couldn't resist and tried one after about 45 minutes. Warm, gooey deliciousness. The berry flavor is a bit 'quieter', but it's definitely there still. Very yummy. Worth the extra money for the chocolate ;)
(And do pardon the pictures, of course. I'm still learning how to make food pics pretty!) :D
Somehow it got into my head that I would walk over to Whole Foods today, since they sell Vosges Chocolate at a slightly better price than the actual Vosges stores do. I didn't know exactly what I'd get to work with, but I knew it'd be fabulous.
I went with their Goji bar, since it was a milk chocolate, therefore I wouldn't eat these all by myself (the boyfriend doesn't like dark chocolate *gasp*). The bar is 41% cacao, with goji berries and pink Himalayan salt. You taste the chocolate first, very smooth, and then as it melts, you pick up on the berry flavors, with a slight salty kick. Different, but yummy.
I digress, of course. ;)
by himself
..and with a friend.
Ingredients:
½ cup (1 stick) butter, melted
1 cup sugar
1 tsp. vanilla extract
2 eggs
½ cup all-purpose flour
1/3 cup cocoa
¼ tsp. baking powder
1/8 tsp. salt
1 3-oz. Vosges' Goji bar, chopped into small pieces
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
In a medium bowl, stir together flour, cocoa, baking powder, and salt; set aside.
Cream butter, sugar and vanilla in bowl. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture, beating until well blended. Stir in chopped chocolate. Spread batter evenly into prepared pan.
Bake at 350F for 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
I couldn't resist and tried one after about 45 minutes. Warm, gooey deliciousness. The berry flavor is a bit 'quieter', but it's definitely there still. Very yummy. Worth the extra money for the chocolate ;)
(And do pardon the pictures, of course. I'm still learning how to make food pics pretty!) :D
4.25.2007
Apple Spice Muffins
I know, muffins again. But I'm finding them to be perfect to bring to work, as a snack either mid-morning when the blood sugar starts to get low, or mid-afternoon, when the energy starts to get low. Plus I like that the cleanup is relatively minimal, what with using the "found-on-clearance-after-Valentine's Day" muffin liners. :D
I found the original recipe on Allrecipes, but I did alter it a bit. When I make them again (as it's already been requested :D), I'm going to add a bit more spice to them, although I haven't figured out yet what will work best. Any ideas?
Ingredients:
½ cup butter
1/3 cup brown sugar
1/3 cup granulated sugar
2 eggs
1½ cups flour
1½ tsp. cinnamon
1 tsp. allspice*
2 tsp. baking powder
½ tsp. baking soda
1 cup applesauce
(*I didn't have it, so I just put in some ginger and nutmeg)
Directions:
Preheat oven to 350F. Line 12 muffin tins with paper liners.
In a medium bowl, combine flour, spices, baking powder, and baking soda; set aside.
Cream butter and sugar. Add eggs, one at a time, beating until smooth. Alternately add flour and applesauce, beginning and ending with the flour mixture. Mix just until blended. Spoon batter into muffin tins, about 2/3's full.
Bake at 350F for 17-20 minutes.
I found the original recipe on Allrecipes, but I did alter it a bit. When I make them again (as it's already been requested :D), I'm going to add a bit more spice to them, although I haven't figured out yet what will work best. Any ideas?
Ingredients:
½ cup butter
1/3 cup brown sugar
1/3 cup granulated sugar
2 eggs
1½ cups flour
1½ tsp. cinnamon
1 tsp. allspice*
2 tsp. baking powder
½ tsp. baking soda
1 cup applesauce
(*I didn't have it, so I just put in some ginger and nutmeg)
Directions:
Preheat oven to 350F. Line 12 muffin tins with paper liners.
In a medium bowl, combine flour, spices, baking powder, and baking soda; set aside.
Cream butter and sugar. Add eggs, one at a time, beating until smooth. Alternately add flour and applesauce, beginning and ending with the flour mixture. Mix just until blended. Spoon batter into muffin tins, about 2/3's full.
Bake at 350F for 17-20 minutes.
4.19.2007
Oatmeal Muffins
It's just another manic muffin...
Oops. So I'm probably not supposed to be baking. It's late (for me), I rarely ever bake at night, and, oh yeah, I'm recovering from the laparascopic surgery that I had last Friday (yes, the 13th). But after watching Grey's Anatomy, I was feeling restless, and all of a sudden I knew: muffins would make everything better. Don't know how, but I just knew, and I'm really hoping that the pain that's in my belly right now is worth it. :D
taken from The Magnolia Bakery Cookbook
Ingredients:
2 cups rolled oats (not quick-cooking)
1½ cups milk
1½ cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
¼ tsp. cinnamon (I upped it to ½)
2 large eggs, lightly beaten
½ cup firmly packed light brown sugar
½ cup unsalted butter, melted and cooled slightly
1 tsp. vanilla
(I also added in a handful of dried cranberries and maybe a quarter cup of raisins?)
Directions:
Preheat oven to 400F. Line 12-16 muffin tins with paper liners.
In a medium sized bowl, mix the oats and the milk; set aside for 10 minutes.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix. Batter may be lumpy. Fill muffin cups about three-quarters full.
Bake at 400F for 16-18 minutes, until lightly golden or a cake tester inserted near center comes out with moist crumbs attached. Do not overbake.
Oops. So I'm probably not supposed to be baking. It's late (for me), I rarely ever bake at night, and, oh yeah, I'm recovering from the laparascopic surgery that I had last Friday (yes, the 13th). But after watching Grey's Anatomy, I was feeling restless, and all of a sudden I knew: muffins would make everything better. Don't know how, but I just knew, and I'm really hoping that the pain that's in my belly right now is worth it. :D
taken from The Magnolia Bakery Cookbook
Ingredients:
2 cups rolled oats (not quick-cooking)
1½ cups milk
1½ cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
¼ tsp. cinnamon (I upped it to ½)
2 large eggs, lightly beaten
½ cup firmly packed light brown sugar
½ cup unsalted butter, melted and cooled slightly
1 tsp. vanilla
(I also added in a handful of dried cranberries and maybe a quarter cup of raisins?)
Directions:
Preheat oven to 400F. Line 12-16 muffin tins with paper liners.
In a medium sized bowl, mix the oats and the milk; set aside for 10 minutes.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix. Batter may be lumpy. Fill muffin cups about three-quarters full.
Bake at 400F for 16-18 minutes, until lightly golden or a cake tester inserted near center comes out with moist crumbs attached. Do not overbake.
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