Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Wednesday, May 13, 2015

One-Bowl Brownies from Scratch

If you've learned anything from my baking adventures around here, it's that I truly believe that everything is better when made from scratch. This mantra applies to cookies, cakes, pie crust, muffins, and - you guessed it - even brownies. Don't get me wrong - there are some really good boxed mixes out there these days, and it's super simple to doctor a boxed mix to get great results. However, with just a smidge more time and patience, you can almost always make something from scratch and have it taste better and get the added benefit of knowing exactly what ingredients went into your creation. I like that.

In the spirit of honesty, I will admit to you that I usually have a boxed brownie mix or two stashed in my pantry - there are just occasions when you need to be able to have something in the oven in two minutes flat! (If you're wondering, Ghirardelli brownie mix is the. best. ever. so don't buy anything else!) Mixes are fine. But for the times when you don't need to use a mix, I have found a fantastic recipe for homemade brownies, which I'm super excited to pass along today!

These brownies are awesome because they only require one bowl, and everything just kind of gets dumped together. This is a "can't really mess it up" recipe, which I like, especially on a weeknight when I want something delicious but not overly complicated. You do the wet stuff first, then add the dry stuff right in on top, mix it all together, and bake it. Almost like a boxed mix! I did everything with a whisk and a spatula, too - no need to bring out the big Kitchen Aid or electric hand mixer. We are keeping the kitchen clean today! Who doesn't love that?



One-Bowl Brownies from Scratch
original recipe from Food Network

Ingredients

  • 1 1/2 cups sugar 
  • 1 cup (2 sticks) unsalted butter, melted and cooled 
    • Tip: drop in a sauce pan over super low heat and stir occasionally until fully melted, then remove from heat until ready to mix batter
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • One 12-ounce bag semisweet chocolate chips

Directions 

  1. Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray. 
  2. Stir together the sugar, melted butter, vanilla and eggs in a medium bowl. 
  3. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. 
  4. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan. 
  5. Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. 
  6. Remove from oven and immediately sprinkle with remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes, then lift the brownies out of the pan with the foil and cool completely on a rack.

The batter for these brownies calls for three eggs, which makes these a lighter, fluffier brownie - almost like a chocolate cake before you cut them up, but once they've had some time to settle and cool, they do get a little denser and fudgier. The cocoa powder gives them a rich chocolate flavor, without being overwhelmingly sweet.

Spreading the remaining chocolate chips over the brownies, sort of like a ganache, gives a really luscious texture to the brownies - when you cut them, it gets crackly and awesome. Yum! (The picture above is before I spread the chocolate chips out - I was tempted just to leave them dotting the top, which would have been fine. I used a thin spatula to evenly spread them into a nice, chocolaty layer in the end.)

Wednesday, December 24, 2014

Twelve Days of Christmas Cookies: Santa's cookies

Holy moly, we finally did it - we've reached the last day of the Twelve Days of Christmas Cookies link-up! Today's post features "Santa's cookies" - in whatever capacity that means to you.


Growing up, we always had several special Christmas Eve traditions. My sister and I always got to open one present, which was pajamas (of course), and we usually had an "appetizer picnic" for dinner. Appetizers were easy for my mom to get together during the day, then we could nibble on them before and after church and everyone had a good dinner without having the added stress of doing some sort of sit-down meal. Additionally, we always left a plate of cookies for Santa by the Christmas tree, and we always threw some carrots out onto to the deck for the reindeer. Then it was off to bed!

I don't remember a year when we didn't bake something around Christmas time, so rather than have some specific type of cookie that were "Santa's cookies," we left a plate of whatever kind we had made that year. That included the standard sugar cookies with buttercream icing and usually included the candy cane cookies, too. The other type of cookie that I remember making year after year was haystacks - butterscotch treats made with chow mein noodles and peanuts. Those are still one of my favorites, year after year!

Haystacks
original recipes from... not sure!

Ingredients
  • 1 (12 oz.) pkg. butterscotch chips
  • 1 (3 oz.) can chow mein noodles 
  • 1 c. salted peanuts 
Directions
  1. In a microwave-safe bowl, melt butterscotch chips: microwave for about a minute, stir, microwave for a minute, stir, and repeat until fully melted. 
  2. Stir in chow mein noodles and peanuts and make sure everything is completely coated in butterscotch. 
  3. Drop by teaspoonful on wax paper, shaping as necessary to make stacks and connect all little pieces. Allow to cool fully before handling.


Tuesday, December 23, 2014

Twelve Days of Christmas Cookies: gingerbread

Merry Christmas Eve eve! It's Day 11 of the Twelve Days of Christmas Cookies link-up, and today's theme is gingerbread! I was going to share a recipe for orange gingerbread with you from Joy the Baker (one of my all-time favorite bloggers!), but then I had a better idea. This recipe isn't for cookies, per say, but rather for cinnamon ornaments, which i have very special memories of making with my mom and my sister when I was little.

These ornaments are easy to make - a great activity for young hands (and I know so many people with toddlers at home now), and the ornaments are beautiful and smell great, too. It always amazed me how long the cinnamony scent lasted for... It seemed like years would go by and there would still be the slightest, sweetest aroma when we opened up the box holding them. I can't wait to make these someday with my kids!

[source]

Cinnamon Ornaments 
From McCormick spices
Makes 12-15 small ornaments

Ingredients / Materials
  • 3/4 cup applesauce  
  • 2 2.37oz bottles of cinnamon 
  • cookie cutters 
  • drinking straw 
  • colorful ribbons 
Directions 
  1. Preheat oven to 200°F. 
  2. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) 
  3. Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. 
  4. Cut dough into desired shapes with 2- to 3-inch cookie cutters. 
  5. Make a hole at top of ornament with drinking straw or skewer. 
  6. Place ornaments on baking sheet. Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.). 
  7.  Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.



Monday, December 22, 2014

Twelve Days of Christmas Cookies: family favorites

Welcome to our Twelve Days of Christmas Cookies link up! For the next two weeks, join us every day and add your favorite cookie recipe for that day’s theme. Please follow Lisa and I and check out some new blogs! Happy baking!



I have mentioned repeatedly that, in my house, the red Betty Crocker cookbook is pretty much the go-to cookie bible. The recipes in it are tried and true, and almost never fail (occasional failures due to baker error, not the recipe!) - my mom has been using the same recipes for over 30 years, and I've been helping for over 25 years. Now, those same recipes are the ones I use in my house, and will pass on to my kiddos, eventually!

This Christmas classic is a family favorite. It is a bit of a labor of love, and we don't make them so much anymore because they are time-consuming - but they were always a top request from my sister and I when we were little, and my mom always indulged us. They are delicious!

Candy Cane Cookies
from Betty Crocker
Makes 4 dozen cookies (or so!)


Ingredients
  • 1 cup sugar
  • 1 cup butter or margarine, softened
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 1 egg
  • 3 1/2 cups Gold Medal all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon red food color
  • 2 tablespoons finely crushed peppermint candies
  • 2 tablespoons sugar
Directions 
  1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours. 
  2. Heat oven to 375ºF. 
  3. Stir together peppermint candy and 2 tablespoon sugar; set aside. 
  4. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane. 
  5. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.


Twelve Days of Christmas Cookies: candy cookies

Welcome to our Twelve Days of Christmas Cookies link up! For the next two weeks, join us every day and add your favorite cookie recipe for that day’s theme. Please follow Lisa and I and check out some new blogs! Happy baking!


I have found what is quite possibly the world's best chocolate chip cookie recipe.

That's a big statement, I know. But I've made these cookies twice now, and both times, they turned out out-of-this-world. In fact, I took some to work, and put a sticky note on them that said "The Best Chocolate Chip Cookies," because I needed people to know that these weren't standard chocolate chip cookies (which could be passed over) - these were the BEST cookies. And must be tried!

The recipe calls for the inclusion of mini M&Ms. When I can find them, I put them in - but if you can't find them or just happen to be out, they are just as delicious with just the chocolate chips. I'm pretty sure they would also be delicious with a variety of other mix-ins. It's the secret ingredient in the cookie base that makes them such a hit... the chips are just an added treat.

Make these!

Perfect M&M Cookies
Makes 2 dozen cookies

Ingredients 
  • 1 stick/1/2 cup unsalted butter, softened 
  • 1/2 cup granulated sugar 
  • 1/2 cup packed light brown sugar 
  • 1 large egg 
  • 1/2 teaspoon pure vanilla extract 
  • 1-1/2 cups all purpose Gold Medal Flour 
  • 3 tablespoons Instant vanilla pudding mix 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon kosher salt 
  • 3/4 cup mini chocolate chips 
  • 1 or 1-1/2 cups Mini M and Ms 
Directions 
  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper. 
  2. In a large mixing bowl cream butter and sugars until well combined. 
  3. Add egg and vanilla, mixing to combine. 
  4. Add flour, pudding mix, baking soda and salt, stirring to combine. 
  5. Add chips and M&Ms, stirring to combine. 
  6. With a medium cookie scoop, place dough 1 inch apart from each other. 
  7. Bake for 10-12 minutes until cooked through. 
  8. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. 



Friday, December 19, 2014

Twelve Days of Christmas Cookies / Five for Friday: no bake

I'm combining today's Twelve Days of Christmas Cookies post with a Five for Friday post... thought I'd switch it up for ya a bit!

Today's TDOCC theme is no-bake treats, and who doesn't love a good treat that has no over required?? Things like this are great to make while baking cookies, because you can have one kind of cookie in the oven and be creating a totally separate second kind at the same time. Multi-tasking at it's finest!

Here are five of my favorite no-bake treats from Pintrest (duh) - I am definitely going to have to test some of these recipes out on my family, neighbors, and co-workers! Yum.

1 //  Coconut Pecan Pralines - how amazing do these look?? They remind me of the pralines C and I got in Savannah while on our honeymoon... my mouth is watering just thinking about it!


2 // Baileys Bon-Bons - Baileys over ice is a standard post-Christmas dinner treat in my house. Turning Baileys into candy? What could be better!?


3 // Pretzel No-Bake Cookies - the combination of sweet and salty is always one of my favorites. Plus, the oats in the recipe would really give them some substance, I'd imagine. Sounds delicious!


4 // Millionaire's Shortbread Bars - I love the shortbread-cookie base on these... definitely a great semi-homemade trick! Makes them a little sturdier, while also adding that yummy, buttery shortbread flavor.


5 // Homemade Turtles - there will be no turtles for C, due to his nut allergy, but I'd be happy to suffer through a batch of these all on my own... they look absolutely decadent. And starting with caramel squares is genius!


What's your favorite no-bake recipe? Please share! They are a great thing to have an arsenal of.


linking up with the five on friday girls:  Darci, Christina, April,and Natasha


linking up with karli and amy



Thursday, December 18, 2014

Twelve Days of Christmas Cookies: peanut butter

Welcome to our Twelve Days of Christmas Cookies link up! For the next two weeks, join us every day and add your favorite cookie recipe for that day’s theme. Please follow Lisa and I and check out some new blogs! Happy baking!

I have always loved peanut butter cookies, and really I don't think there is a wrong way to make them... except that they must be made with smooth peanut butter, because having crunchy bits in there just isn't right.

A few years ago, I discovered what might be the world's easiest peanut butter cookie recipe. It has just 4 ingredients, and you can have a batch baked in under 15 minutes. Trust me! This is a flourless cookie, and, I'll admit, I was skeptical when I first saw it. It doesn't seem like there are enough ingredients whatsoever to actually create cookies, but I gave it a try and was (very) pleasantly surprised by the results. One tip though: let the cookies cool almost completely on the baking sheet before you try to move them! Otherwise, they will completely fall apart on you.

[photo credit]
Flourless Peanut Butter Cookies
From Clare Robinson & Food Network
Makes 18 cookies

Ingredients 
  • 1 cup peanut butter 
  • 1 cup sugar 
  • 1 teaspoon pure vanilla extract 
  • 1 large egg, lightly beaten 
  • Coarse sea salt, for sprinkling 
Directions 
  1. Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven. 
  2. In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. 
  3. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. 
  4. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. 
  5. Sprinkle coarse salt on top of the cookies. 
  6. Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. 
  7. Transfer to racks to cool. Repeat with the remaining dough.



Wednesday, December 17, 2014

Twelve Days of Christmas Cookies: chocolate

Hi there! Coming at you a little late today, but with the best of intentions - the whole world feels like one giant whirlwind the week before Christmas - amiright?! Hardly enough time to slow down and breathe.

Today's Twelve Days of Christmas Cookies post is all about CHOCOLATE - is there anything better in the world?! Possibly red wine... but possibly not.


Last year, I made a big batch of Hot Chocolate Cookies, which is an idea I got from Hungry Runner Girl's blog. She is a humongous fan of these cookies, and there is nothing better that C likes than a good, old fashioned chocolate chip cookie, so I thought he might appreciate these. I was definitely right - they were his favorite out of all the kinds we made. They are super simple to put together and bake, and the melty marshmallows on top take them to a crazy new level.

If you make one kind of Christmas cookie this year, make these!!

Hot Chocolate Cookies 
from Seeded at the Table
Makes 3 1/2 dozen cookies

[photo credit]
Ingredients

  • 1 cup unsalted butter, at room temperature 
  • 1 cup granulated sugar 
  • 2/3 cup brown sugar 
  • 2 eggs 
  • 1 teaspoon vanilla extract 
  • 3 1/4 cups all-purpose flour 
  • 4 packages (or 1/2 cup plus 3 Tablespoons) Hot Chocolate Mix (store-bought or homemade) 
  • 1 1/4 teaspoon baking soda 
  • 1 teaspoon salt 
  • 1 cup miniature semi-sweet chocolate chips 
  • 2 cups miniature marshmallows 

Directions

  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat. 
  2. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then blend in the vanilla. 
  3. In a separate medium bowl, whisk together the flour, hot chocolate mix, and baking soda and salt. 
  4. Slowly add to the wet ingredients and mix just until combined, scraping the sides of the bowl as needed. Fold in the chocolate chips. 
  5. Drop dough balls onto the prepared cookie sheets and bake for 7 minutes. Remove the cookies from the oven. 
  6. Working quickly, carefully add about 5 to 7 miniature marshmallows to the top of each cookie, and gently press. Return to the oven and bake an additional 2 to 3 minutes, or until the marshmallows start to puff. 
  7. Remove from the oven and let cool on the cookie sheets for 10 minutes before removing. Transfer to a wire rack to cool completely.


Come back tomorrow for PEANUT BUTTER cookies!


Sunday, December 14, 2014

Twelve Days of Christmas Cookies: decorated cookies

Welcome to our Twelve Days of Christmas Cookies link up! For the next two weeks, join us every day and add your favorite cookie recipe for that day’s theme. Please follow Lisa and I and check out some new blogs! Happy baking!



The best kind of decorated cookie, in my opinion, is traditional sugar cookies (see my post from yesterday for a great recipe!) with thick buttercream icing. I know that lots of people use a thinner glaze on sugar cookies, but we've always gone for a creamy, substantial buttercream with lots of sprinkles. I have so many memories from childhood of sticking my knife into a big bowl of icing and schmearing it all over a cookie. Many hours were spent creating beautiful, edible masterpieces!

I stick with a simple buttercream recipe that is quick and easy to make. It's almost impossible to screw it up! Once again, my girl Betty (Crocker) doesn't let me down.

Traditional Vanilla Buttercream Frosting
Inspired by Betty Crocker

Ingredients
  • 3 cups powdered sugar 
  • 1/3 cup butter or margarine, softened 
  • 1 1/2 teaspoons vanilla 
  • 1 to 2 tablespoons milk 
  • Food coloring (I go with red and green for the holidays, of course!)
Directions
  1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.  Add food coloring to reach desired color.
  2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. 
  3. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.



Saturday, December 13, 2014

Twelve Days of Christmas Cookies: sugar cookies

Welcome to our Twelve Days of Christmas Cookies link up! For the next two weeks, join us every day and add your favorite cookie recipe for that day's theme. Please follow Lisa and I and check out some new blogs! Happy baking!


Today's featured cookie is sugar cookies - one of my favorites!!

This recipe has been used in our family for over 30 years, and is actually the same recipe I used to make the cookies that served as our wedding favors! It's an easy recipe that makes really great cookies. They are sweet, but not overly so, and are the perfect vehicle for a thick layer of buttercream frosting. Is there any other way to have a sugar cookie?? Enjoy!


Traditional Sugar Cookies
from Betty Crocker
Makes about 4 dozen 3" cookies
*Do not use self-rising flour in this recipe

Ingredients
  • 3/4 c shortening (part butter or margarine, softened) 
  • 1 c sugar 
  • 2 eggs 
  • 1 tsp vanilla or 1/2 tsp lemon extract 
  • 2 1/2 c Gold Medal Flour 
  • 1 tsp baking powder 
  • 1 tsp salt 
Directions
  1. Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour. 
  2. Heat oven to 400º. 
  3. Roll dough 1/8 inch thick on lightly floured cloth-covered board. 
  4. Cut into desired shapes. 
  5. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown. 

Monday, December 1, 2014

Twelve Days of Christmas Cookies: a link-up party!

Hi friends! Hope you had a wonderful Thanksgiving and enjoyed some quality time with friends and family. We spent a glorious, extra-long weekend at the lake and loved every minute of it. I took the real camera and will dump a boatload of photos on you at some point soon - my cell phone was generally tucked away, dead somewhere, which is just how it needed to be. We had everything from turkey and all the trimmings on Thursday, to a tamale-making extravaganza on Friday, to a local brewery experience on Saturday. Fun for all!

C & I got home last night and decorated the Christmas tree - we are jumping straight into the next holiday and I love it! This is truly my favorite time of year.

One of my favorite parts of this time of year is, of course, cookies! I already mentioned several kinds that my mom and I might make next weekend, but I've got something really fun to share today. This year, the lovely Lisa from Sorority Life to Army Wife (a fellow Hokie and recovering sorority girl!) and I are going to host a Twelve Days of Christmas Cookies link-up! It's going to be a fantastic way to share recipes and learn about new traditions, and maybe even start some traditions of your own.

The link-up with run from December 13-24 (hence, the Twelve Days of Christmas Cookies!) and each day will have a theme. All we are asking for is a post with a recipe, no pictures necessary (but certainly welcome), and the recipes can be reposts if you'd like. There will be a button you can grab to add to your post any day that you participate - we will share it soon. We can't wait to get started - hope you will join us!


Merry baking!

Wednesday, November 19, 2014

C is for Cookie, that's good enough for me...

I know it's not quite Thanksgiving yet, but my mama and I are already planning our Christmas-cooking-baking extravaganza day. With the short turn-around time between T-giving and Xmas this year, we pretty much have to roll straight from turkey to cookies. Last year we might have gone a smidge overboard with an eagerness to try too many different types of cookies (I think we used 8 different recipes??), so we are limiting ourselves to larger batches of a few types this year to make it a little easier.

We will definitely make our usual sugar cookies (the same recipe my mom has been using for over 30 years!), but there are a few other types that I'm thinking of that might just have to make their way onto the list. I want to make them all!

The recipes below are a mix of "lots of effort," "little effort," and "no bake" cookies, which will hopefully enable us to do lots of things at once. There is a lot of coordination and planning required for a major baking day! It's an art form, my friends. An art form.











Do you have a "must-make" holiday cookie recipe? A family recipe that just has to be included every year? Something new you want to try this year? Share it with me, please. I love collecting cookie recipes for my arsenal!

Wednesday, October 15, 2014

Birthday Cake Cookies

I love cupcakes as much as the next person, but sometimes, they can be too much - they are hard to transport, there is frosting everywhere, they get smooshed... sometimes, cupcakes are not the answer.

A co-worker was celebrating a birthday recently, and I wanted to bring in a treat - cookies seemed like the answer, but I wanted them to be special! I found the answer laying in my pantry (and no, it wasn't Toby, although that is where he likes to hide these days...).

I used the standard Nestle Toll House Chocolate Chip Cookie recipe as the base, but then swapped the chocolate chips for white chocolate chips and sprinkles. The recipe for the cookie batter is a classic, and you really can't go wrong when you start with it. These cookies turned out fantastically, and my co-worker loved them. Perfect for birthdays (or any day that needs a cookie)!



Birthday Cake Cookies
makes appx 2 dozen cookies

Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup white chocolate chips
  • 1 cup rainbow sprinkles

Directions
  1. Preheat oven to 375° F. 
  2. In a small bowl, combine flour, baking soda and salt. 
  3. In a larger bowl, combine butter, sugars, and vanilla, and beat until creamy (a few minutes, at least).
  4. Add eggs, one at a time, and beat well after each addition. 
  5. Slowly add in flour mixture (I usually divide into three parts) and stir well after each portion. 
  6. Stir in morsels and sprinkles. 
  7. Drop by rounded tablespoon onto ungreased cookie sheets. 
  8. Bake for 9 to 11 minutes or until golden brown. 
  9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Friday, July 11, 2014

oh hey friday!

I am actually somewhat shocked that today is Friday.... this week has FLOWN by! We had a big two-day meeting at work that we spent the first half of the week prepping for and the second half conducting, so the days just blurred together and next thing I know, we're done! Whew. Love weeks that go like that.

As if a quick week wasn't nice enough, I spent the evening with some girlfriends last night at Vivify, sitting on the rooftop sharing a pitcher of white sangria and listening to music. It was like a scene from a movie... until the wind kicked up and the lightening started! Yikes. An early end to girls' night... but still fun to get some time with some sweet ladies!

And now, without further adieu.... a quick Five for Friday! Here's some snapshots from this week.


1 // Add this to the list of #yardsurprises! My lilies started blooming this week - one whole side of the house is covered in these stunning pink flowers! They are as big as my whole hand, and smell amazing. What a treat!

2 // I whipped up a batch of these chocolate and peanut butter swirl brownies for a co-worker's birthday this week - SO GOOD. I will definitely put that recipe in my back pocket to make again! Everyone at work raved about them, and they were super easy to make. Another win for my girl, Betty Crocker.

3 // I love, love, love summer beers. We've been trying some news ones, and I am finding some new favorites! This one was the Sierra Nevada summer brew. Yum!

4 // Awkward selfie time - had to document the fact that I wore my big girl suits this week! You'll almost never find me in a suit... every day is NOT a job interview, my friends. However, the meetings we were conducting called for me to pull out the big guns. Proof that I can dress like an adult!

5 // Picked up a stack of books from the library this week - excited for some new reads! I have heard really good things about a couple of these, and a couple are random library finds. I had forgotten how much of a thrill I get from carrying a pile of books out of the library. Nerd alert. Don't care!

Have a great weekend!


 
linking up with karli and amy

Thursday, July 10, 2014

Frost like a pro

Allow me to brag for just a moment: I'm pretty good at frosting cupcakes. I've got mad skillz, as the children would say. Or something like that. Last week, when I brought my banana cupcakes with cinnamon cream cheese frosting to work, I had several different people ask me where I bought them, before tasting, just based on how they looked! Like I said, talent.

Anyway. I thought I'd share my secret with you today. It's really one of the easiest tricks in the baking book. Master this one, and you, too, can frost cupcakes like a professional! (Really, though - if you haven't tried this, you should!)


Once you've made your frosting (use whatever buttercream recipe you like, but make sure it's good and thick), get a large Ziplock baggie and set it up in a cup (I used a 2-cup measuring cup because I'd made a large batch of frosting; could also use a coffee cup or whatever). Make sure one corner of the bag is down in the cup so that most of Fill the baggie with frosting. I usually stick the whole cup in the fridge for a bit at this point, because it can be a little warm from all the mixing and moving. Good to let it chill for a few minutes.


Once chilled, take the bag out of the cup, smoosh all the frosting into the corner as best you can, and then gather the top of the baggie like a standard pastry bag. Use scissors to cut the corner off the Baggie - make a pretty good sized cut, so that you get a nice flow of frosting. (Hint: It's generally better to make a small cut and see how much frosting comes out, then cut more as necessary.)


You're ready to frost! Using a smooth motion, start on the outer edge of the cupcake and frost your way in. I use one fluid movement so that the look is smooth. It might take a few tries to get the motion right, but once you get the hang of it, it's pretty easy. You can do it!


Tuesday, July 1, 2014

Banana Cupcakes with Cinnamon Cream Cheese Frosting

Hi there. It's Tuesday, which is normally fine, but this is Tuesday-before-a-holiday-weekend, and doesn't that make every day this week feel like the longest day ever? Especially Tuesday. This day feels like it may drag on for weeks!

To combat the extra-long-day feeling, I made some treats. Treats make everything better! Right? If you eat one, the day is sure to go by just a smidge faster.... I think.

This is a cupcake with fruit in it, so it's practically health food. The cake is a banana bread of sorts, but a little sweeter, and there's a secret ingredient in there that adds moisture and a little zip. Then it's piled high with a lucious cream cheese frosting, which is I something that I, personally, could just eat a vat full of. Cream cheese frosting is what my dreams are made of.. And the cinnamon in this batch just makes it that much better.

Enjoy!


Banana Cupcakes with Cinnamon Cream Cheese Frosting
lightly adapted from here and here
Makes 12 cupcakes

Ingredients

Cupcakes
  • 1 cup all-purpose flour 
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 stick butter, softened 
  • 1/2 cup white sugar 
  • 1/4 cup Greek yogurt 
  • 1 1/2 teaspoons vanilla extract 
  • 2 large eggs 
  • 2 ripe bananas, mashed
Frosting
  • 8 oz cream cheese, softened
  • 1 stick butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups powdered sugar, sifted

Directions
Preheat the oven to 350*. Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl (or the bowl of your stand mixer), combine butter and granulated sugar and beat until fluffy. Add yogurt and vanilla. Slowly beat in the eggs, one at a time. Add dry mixture to wet mixture until thoroughly combined. Slowly mix in bananas and stir just until fully incorporated. Don't over-mix!

Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting. 

While the cupcakes cool, make your frosting. In a large bowl (or the bowl of your stand mixer), combine cream cheese and butter until thoroughly mixed. Add vanilla, salt, and cinnamon and mix until fully incorporated. Mix in powdered sugar, one cup at a time, until frosting meets desire consistency. Once cupcake are cool, frost in whatever manner you choose. 

Tuesday, April 29, 2014

More than a mixer

I was supposed to be taking this coming Friday off from work to have a spa day with my mama to celebrate her birthday. Instead, I took this morning off to drive my mama back to the airport, so that she could return to California to be with her family. Spa day, and life for her, are on hold. My grandfather passed away two weeks ago today, and now my grandma's health has taken a turn for the worse. What was already a hard time for our family has gotten that much harder. My heart is heavy. April just will not end.

I have felt a magnetic pull towards my KitchenAid mixer over the past few weeks; it's shiny, sturdy stand whispering my name every time I walk by. It holds a prominent place on our counter tops, and I catch it's sparkling metal bowl of an eye almost every time I pass the kitchen. I have felt the urge to bake, to measure and stir and mix and settle into the familiar rhythm, but I have offered every excuse in the book: I don't have the ingredients, I don't have the time, there are more important things. Baking is such a love of mine, and yet I keep myself from it as if it's a chore. It's not a chore. It's therapy.



My mixer holds a special place in my heart. Anyone who has a KitchenAid would probably say the same thing - it's a treasured kitchen tool. But my love for mine is different. My mixer has a story.


When C and I were engaged and planning our wedding, we put together a registry, like most couples these days do. We added item after item, spending a lot of time on kitchen things, because we both love to cook - however, we had most general tools, and there weren't a ton of things we needed. I added a KitchenAid mixer on my own, with a little wish in my heart that someone would make it happen for me. We registered early, and I kind of forgot about it. Too many other things going on with wedding planning, of course.

My mom called me one day, confirming the news that my grandparents would not be able to come for the wedding. Her parents, both in their 80s, just couldn't travel from Oregon to Virginia - it was too much. I had expected as much, and it wasn't surprising. I would miss having them there, but knew that it wasn't personal, it was just practical. But then my mom told me about a conversation she'd had with her father. He wanted to get C and I a wedding gift, but he wasn't sure what to buy. He didn't really understand about "registries," and he was a novice at surfing the web - the dial-up connection on the side of the mountain where my grandparents lived in Oregon was not really conducive to such activities. My mom had explained it to him, telling him that C and I had a website where we listed things that we'd like to receive. She sat on the phone with him, reading things off the list. He rejected suggestion after suggestion. My grandfather was a very frugal man, and a very practical man. He wanted to gift us something that would last, something we'd use, that would be meaningful and remind us of my grandparents and be worth his money. Mom said that eventually, they'd settled on something. He provided the credit card information, and Mom placed the order. She wouldn't tell me what it was, but she said I'd understand when it arrived.


The moment the KitchenAid box arrived on my doorstep, I did understand. I knew exactly why it had been the right gift for my grandfather to give. It had been well-worth his money, in his eyes, to send us such a thing - after all, he himself had a KitchenAid that had withstood the time of decades. He knew it was a worthy present to bestow.


You see, my love of baking was passed to me through my blood - I was taught the skills, sure, but the love for the actual act runs in my veins. Some of my earliest and clearest memories of my grandfather involve him standing in front of his mixer, making bread or cookies or whatever he fancied. His "cookies" are kind of a joke in my family - they have about a million ingredients and are far more healthy than they are a dessert. He always made homemade bread, and was especially known for his pies. I'm pretty sure that there is a little piece of my soul that is made of blackberry pie, warm from the oven, filled to bursting with berries that we'd picked hours earlier off the bushes on the side of the road. My grandpa would take the buckets of berries, pull together a homemade crust, and create a culinary work of art. Then, as the pie cooled, he'd pull the Umpqua-brand ice cream from the freezer, and dish us all big pieces. There may not be anything better in the world than fresh, hot blackberry pie with ice cream. What I'd give for a piece right this moment. And what I'd give for another moment of watching Grandpa in the kitchen, his KitchenAid whirring in the background.



When we opened the box, I called my grandparents to profusely thank them, and share my pleasure at receiving such a treat. I made a point to tell my grandpa when I was using my mixer, emailing pictures of my creations and making C take my photo while standing next to it and grinning like a mad woman. It was important to me that he know it was important. My grandfather was a tough old man, who had lived a long life. He had made a determined effort in the last few years to show his love to his family, and to do right by them. It was not always easy, and every memory isn't a good one. But the last few years were different, and that mixer speaks volumes. He was very careful about the things he assigned value to. If he was willing to part with several hundred dollars to make sure I had a good mixer, it really, truly said something. I'm not sure I've ever been given a gift so precious.

So today, I found the time to pull that gigantic, heavy stand mixer forward and plug it in. As I stood in my kitchen in the silence, mixing batter for cookies and adding ingredients and scraping the bowl, I said a little prayer. I prayed for my grandpa, and for my grandma, who has lost her life partner and had her world turned upside down, now finding herself in the hospital as an ultimate result of the stress and the heart-break. I have felt useless the last few weeks, being on the wrong coast as my mom struggles with the loss and stress of losing a parent, and as the rest of my family attempted to keep all the pieces together. It has felt like there was absolutely nothing I could do. Today, I did the thing that seemed and felt right. I baked. I pictured the years down the road where I will use that KitchenAid, and how much more precious it has become in the last few weeks. It was never just a mixer, and it never will be. It has a story - my story, and the story of a few decades, all rolled together. When it whispers my name, I will answer.

Friday, April 25, 2014

Five for Friday: links on links on links

It is Friday and it is a gorgeous day here - is there anything better?! Granted, I have to enjoy it from indoors because the pollen situation of out. of. control. per usual this time of year. I am starting to have itchy eyes and a runny nose, and that's WITH the allergy shots I get. Definite sign that it's pretty bad out there. I can't imagine how the rest of y'all are feeling!

Yup.

I hope you have a great weekend planned - it's the last one in April! About damn time, if you ask me... I'm ready for a new month. Anyone else?

Five for Friday is a quick one this time around - we've got things to do and places to be, my friends!

1 // Joy the Baker posted a recipe for Lemon Pound Cake with Lemon Poppy Seed Buttercream earlier this week and it is taking over my brain. I must make it. Luckily, my mama's birthday is right around the corner...

2 // Iowa Girl Eats posted a recipe today for Chipotle Cheddar Turkey Burgers with Avocado Crema and my head almost exploded. I want to jump into her pictures and live inside that meal. We will definitely be eating these this weekend!

3 // Speaking of this weekend, it would appear that I am running the Tarheel 10-Miler tomorrow. Ummm... what? Not sure what I was thinking when I signed up for that. Pray for me, please. I have a feeling it's going to be a personal battle. Yay, races!

4 // Our book club book for next month is The 19th Wife by David Ebershoff. Has anyone read it? I am currently ambivalent about it, having only read the descriptions - not sure if I will enjoy it or not. I haven't started it yet because I'm too busy reading Insurgent. It's next on my list, along with Night Film by Marisha Pessl.

5 // I just made a quick list of all the house projects / things to get done that I could think of, and there are about 30 items on the list. That's just off the top of my head, without really thinking about it. Does it ever all get done?! I'm pretty sure I know the answer to that one....

Enjoy your weekend! Hope you get some sunshine :)

So tell me...
  • What are you reading right now?
  • What is one recipe you've seen or tried lately that I must make?
  • What was the last race you ran?

linking up with the five on friday girls:  Darci, Christina, April,and Natasha



Tuesday, February 25, 2014

Oatmeal Applesauce Craisin Muffins

I took advantage of one of our recent snow days to do some baking - it had been far too long since I'd pulled out my trusty KitchenAid mixer and went to town with flour, butter, and sugar. I had a hankering to do something with oats, and once my brain went to muffins, there was no turning back. Muffins are not generally one of my go-tos when baking; I'm a cookie girl all the way. For some reason, though, I needed muffins immediately.

So, a few minutes of Googling later, I came up with what I thought would be a pretty good recipe - based off one I found, with a few tweaks, to create a muffin that is sweet but not too sweet and packs a good nutritional punch. Whole-wheat flour, oats, applesauce, and a little brown sugar are the key players in these little babies, which are quick and easy. I'd be willing to bet that they freeze well, too, though they didn't last long enough for me to find out. Especially good after being zapped in the microwave for a few seconds, with a little dab of butter in the middle... yum!

Oatmeal Applesauce Craisin Muffins
Lightly adapted from Mel's Kitchen Cafe
Makes 12 muffins


Ingredients
  • 1 cup rolled or old-fashioned oats 
  • 1 cup applesauce 
  • ½ cup skim milk 
  • 1 large egg 
  • 1 teaspoon vanilla 
  • 4 tablespoons butter, melted 
  • 2 tablespoons brown sugar 
  • ¾ cup whole wheat flour 
  • 1 teaspoon baking powder 
  • ½ teaspoon baking soda 
  • 1 teaspoon cinnamon 
  • ¼ teaspoon salt 
  • ½ cup Craisins, chopped 

Directions
  1. Preheat the oven to 375 degrees. Line a muffin tin with liners or grease the cups. 
  2. In a medium bowl, mix together oats, applesauce, milk, egg, vanilla, butter, and brown sugar. Set aside. 
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. 
  4. Make a well in the center of the dry ingredients and pour in the applesauce mixture. 
  5. Toss Craisins in a spoonful of flour so that they don’t sink to the bottoms of the muffins, then add Craisins to mixture. 
  6. Stir until just combined (don’t over-mix or the muffins will be dense and dry). 
  7.  Distribute batter evenly among muffin cups. 
  8. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don’t over-bake or the muffins will be dry! 
  9. Remove muffins to a rack to cool completely. Enjoy!

Tuesday, December 24, 2013

Guest Post: Meet Maddie!

Hi guys! I am Maddie and you can usually find me blogging in two separate places. First up is Tinge of Whimsy, where I normally ramble on about our travels and sometimes delve into more serious discussions like infertility. and other days you can find me whipping up yummy treats at my other blog, The ThankFull Tummy.

Lindsay and I found each other last year and she only recently discovered that I fall into the category of a Hoo and not that other Hokie school;) and how sweet of her, she still let me take over for the day!

Growing up, we would always have a cake to wish Jesus a Happy Birthday on Christmas and my mom would always make a watergate cake. One of my absolute favorites and since I am a lover of whoopie pies and often times love to create new versions...last year I decided to try my hand at a watergate whoopie.
Watergate Whoopies

Ingredients 
  • 1 box white cake mix 
  • 1/3 cup veggie oil 
  • 2 eggs 
  • 1/4 cup sprite 
  • 3 packets pistachio pudding 
  • 1 cup whipping cream 
  • 4-6 oz cream cheese softened 
  • (see notes below if you want cool whip version instead) 
  • green sugar crystals (optional) 

Directions
  1. Preheat oven to 350 degrees. 
  2. Combine cake mix, oil, eggs, 2 pudding packets & water in bowl.(should be thick, but if any dry cake mix left, add a tsp more of sprite).
  3. Drop by tablespoon onto lined cookie sheet (leave about an inch between each cookie) or pour green sugar onto a plate, form the dough into tbsp size balls and roll it in the green sugar. 
  4. Bake 8-9 minutes.
  5. Cool on pan 5 minutes, move to cookie rack until completely cooled. 
  6. Beat softened cream cheese on low for a min or until fluffy, add dry pudding packet & two tbsp of whipping cream, beat on low till pudding is fully incorporated into cream cheese and add remaining whipping cream, turn speed to high and beat until stiff peaks form. 
  7. Let set in fridge for at least an hour before frosting. 

Thanks for having me over today, Lindsay! I hope you guys are enjoying your holidays!