Tuesday, July 8, 2014

Cookie Debt

The best part of being a good baker (if I do say so myself) is being able to pay personal debts with dessert. Can you do me a favor at work? Cuz I'll make you cookies! 


These beautiful chocolate chip cookies came from a Cooks Illustrated recipe for Perfect Chocolate Chip Cookies. You can grab the recipe for free if you download their app. Trust me they are delicious and worth the trouble of remembering your iPhone password to download it here. Be warned the brown butter makes the cookie dough irresistible.

Thursday, October 17, 2013

Whole Wheat Pumpkin Bread



We went to Trader Joe's yesterday and it is the land of all things pumpkiny right now. Instead of buying the very tempting pumpkin bread mix, I knew with little effort I knew I could make my own. 

Amp up the whole wheat, replace the butter and cut the sugar in half to make everything a little more healthy and it still came out so moist and delicious. Ok so maybe the extra butter in the photo was not necessary, I scraped it off before I ate it. I swear!



Whole Wheat Pumpkin Bread
 
Whisk or sift together:
2 cups whole wheat flour
1 cups sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cloves
2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Whisk together until smooth:
3/4 cup coconut oil softened
2 eggs
1/4 cup Water
1 can pumpkin (15 ounces)

Fold wet ingredients into dry until completely combined. Pour into two lightly greased loaf pans (sprinkle tops with cinnamon sugar if you want to) and bake at 325 degrees until a tester comes out clean. 

BTW: You can do this all with a mixer, but it comes out perfect without one so unless you like to lick the beaters don't bother breaking it out. :)

Sunday, July 14, 2013

Mini Carrot Bundt Cakes

Mini Carrot Bundt Cakes


Preheat oven to 350. And prep a mini bundt pan or muffin pan by spraying liberally with oil. If you pan is particularly fussy, oil and dust with flour. Makes approx. 16-18 cakes.

  Combine until smooth:
1 c Brown Sugar
1/2 c Granulated Sugar
1/3 c Coconut Oil
1 tsp Vanilla
4 oz. Pineapple Tidbits w/Juice (pureed with the juice)
3 each Eggs
  Sift together:
1 1/2 c A/P Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/8 tsp Nutmeg
  Add-in: 2 c Grated Carrots

Cinnamon Glaze
  Whisk together:
1 c Powdered Sugar
1/2 tsp Cinnamon
1 tsp Salt
1/2 tsp Vanilla
1/8 to 1/4 c Milk

Toss the Pineapple tidbits into a food processor or blender and puree until smooth. Grate carrots and set aside. Combine Sugars, coconut oil, vanilla and eggs whisking until smooth. Sift or whisk together dry ingredients. Fold in the grated carrots.

Pour into a well greased mini bundt pan and bake until golden brown and a tester comes out clean.

Whisk together the glaze adding just enough milk so that its smooth and a little runny, you might not need all the milk. If you add
too much just add more sugar until you get the right consistency. Dip in glaze and allow to set.

Recipe tweaked and adapted from http://www.culinarycoutureblog.com/2013/05/carrot-cake-cupcakes.html

Eat, enjoy and remember to share :)

Friday, May 3, 2013

Confetti Cake

Or Funfetti.... but that maybe copy-written by the boxed baking Gods. This is a combination of a few recipes I found online. Since I've never in my life made or tasted the boxed version of this. I don't know how it compares. I just know its damn good. I think just the cake without fetti would probably be delicious too.

 Ingredients:
18.5 oz A/P Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
8 oz Unsalted Butter
13 oz Granulated Sugar
2 oz Light Brown Sugar
12 oz Whole Milk
1 tbsp Vanilla
4 oz Sour Cream
2 ea Eggs
Colored Sprinkles/Jimmies

Preheat your oven to 350F. You can use a stand mixer, handheld or elbow grease, I think they all would work for this. Especially if your doing this with kids, have them burn off some steam with manual labor....

Melt your butter and set aside to cool, if you don't take it too far in the microwave you can use it right away. Sift together the flour baking powder & soda. Whisk together the milk, vanilla and sour cream until its really smooth and has no lumps.

Combine the melted butter, sugars and salt. Mix in the eggs one at a time until thoroughly combined, then add dry and wet mixes alternating between the two until everything is in the pool. Fold in a heavy dose of Sprinkles.

Divide into your baking vessel and bake until a tester comes out clean. Makes 2 dozen or so regular size cupcakes. But I used it for 18 Cupcakes and a 6 inch mini-cake.

Tuesday, July 31, 2012

TWD: Nectarine Blueberry Pie

So its hot. Baking is not really the best thing to do right now, but I did it anyways. The pie is in the oven as we speak and I'm outside on the patio while the hubs hoses down the baby moose.

Our puppy loves water like any other dog loves to chase a ball. Its so strange, but who am I to say how he should get his exercise. And on the plus side he stays very clean this way.

So here's a picture of my baking pie and the very wet puppy...waiting for MORE water.


Well here is the result of my efforts. I don't think I baked it long enough because what was once a very thick filling is all runny! Meh... it tasted good anyways and the kid ate two pieces and swears he doesn't like pie.

Tuesday, July 3, 2012

TWD: Hazelnut Biscotti

Oh Tuesdays how you mock me... I haven't managed to make anything to Tuesdays with Dorie in a long long time....some days I barely know its Tuesday.....you ever notice that when you write Tuesday several times over it starts to look like its miss-spelled?

Anyhoo this week I have a huge wedding I'm prepping for. The cakes themselves arent that large but the couple picked out 3 additional cupcake flavors, 4 brownie flavors and 2 rugelach flavors to feed about 200 guests. Too bad they didn't pick any biscotti then I woulda had this week in the bag!

Hosts for the TWD Party  Jodi from Homemade and Wholesome and Katrina from Baking and Boys

both made beautiful versions of this weeks pick Hazelnut Biscotti. You can go to either site to grab the recipe. :)

Oh wait obligatory puppy photos! We had bring your dog to work day... I lost a lot of sleep wondering how looney this big guy would be and to my surprise he was a prince! I think he's a keeper....


Tuesday, May 1, 2012

TWD: Hungarian Shortbread

So far in life I have not met a shortbread I didn't like...somehow that buttery salty flavor and the crumbly texture just always hits the spot for me.

I'm not sure what makes this Hungarian tho, the internets have failed to tell me in my feeble attempt at googling it. Maybe its the technique? the Jam? the egg yolks? Meh... who knows, since I skipped the technique and the jam, lets hope its not one of those.


You can grab the recipe from our TWD hosts or on page 327 of the book Baking with Julia

Hey you ever spend the whole weekend watching the last Harry Potter movies followed by a Firefly marathon? Somehow my world seems very tweaked today...like no one is speaking properly....