A quick Christmas treat!
Chocolate Drizzled Popcorn
Ingredients
1/3 generous cup un-popped popcorn kernels
1/2 package dark chocolate chips
Generous pinch of salt
2 crushed candy canes (optional)
Directions
1. Pop the popcorn kernels using an air popper
2. Spread the popcorn out on parchment or wax paper
3. Melt the chocolate chips in the microwave in 30 second increments, stirring in between each interval
4. Drizzle the popcorn with the melted chocolate
5. Sprinkle with salt while the chocolate is still warm
6. If using candy canes, sprinkle popcorn with candy canes while chocolate is still warm
7. Place in refrigerator until chocolate is hardened
Sunday, December 25, 2011
Sunday, December 18, 2011
Chocolate Chip Blondies
I love making these bars when I'm feeling kind of lazy but still want something sweet :)
Chocolate Chip Blondies
Ingredients
1 stick unsalted butter
1 cup light brown sugar
1/4 cup (scant) granulated sugar
1 egg
1 teaspoon vanilla
Pinch of salt
1 cup of flour
1/2 cup semisweet chocolate chips
Directions
1. Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper (this makes the bars easier to remove. You can also lightly grease the pan)
2. Melt the stick of butter over low heat. Pour into a medium bowl
3. Add the light brown and granulated sugar. Stir until combined
4. Add the egg and vanilla, stirring until smooth
5. Add the salt and flour, stirring until just combined
6. Fold in chocolate chips
7. Bake 20 - 25 minutes or until tester inserted into center comes out with moist crumbs attached. Let cool completely on wire rack before slicing into bars
Chocolate Chip Blondies
Ingredients
1 stick unsalted butter
1 cup light brown sugar
1/4 cup (scant) granulated sugar
1 egg
1 teaspoon vanilla
Pinch of salt
1 cup of flour
1/2 cup semisweet chocolate chips
Directions
1. Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper (this makes the bars easier to remove. You can also lightly grease the pan)
2. Melt the stick of butter over low heat. Pour into a medium bowl
3. Add the light brown and granulated sugar. Stir until combined
4. Add the egg and vanilla, stirring until smooth
5. Add the salt and flour, stirring until just combined
6. Fold in chocolate chips
7. Bake 20 - 25 minutes or until tester inserted into center comes out with moist crumbs attached. Let cool completely on wire rack before slicing into bars
Friday, December 9, 2011
Bacon M&M Brownies
Why not?
Bacon M&M Brownies
Ingredients
3 pieces bacon
1 stick unsalted butter
4 oz unsweetened chocolate
1 oz semisweet chocolate
2 cups sugar
2 teaspoons vanilla
4 eggs
1 cup flour
2 packs plain M&Ms
Directions
1. Preheat the oven to 350 degrees. Line a 9x13 inch pan with tin foil
2. Cook the bacon until crispy. Let cool. Crumble.
3. Melt the butter and both kinds of chocolate over low heat stirring frequently until smooth
4. In a large bowl, pour in the melted chocolate. Add the sugar and vanilla and whisk until combined
5. Whisk in the eggs and salt. Stir in the flour
6. Stir in the bacon pieces and both bags of M&Ms
7. Spread the batter into the prepared pan. Bake for about 20 minutes or until tester inserted into center comes out with moist crumbs attached
8. Cool in pan. Chill in the fridge overnight
9. Using the foil as aid, remove the brownies from the pan and slice into bars
Bacon M&M Brownies
Ingredients
3 pieces bacon
1 stick unsalted butter
4 oz unsweetened chocolate
1 oz semisweet chocolate
2 cups sugar
2 teaspoons vanilla
4 eggs
1 cup flour
2 packs plain M&Ms
Directions
1. Preheat the oven to 350 degrees. Line a 9x13 inch pan with tin foil
2. Cook the bacon until crispy. Let cool. Crumble.
3. Melt the butter and both kinds of chocolate over low heat stirring frequently until smooth
4. In a large bowl, pour in the melted chocolate. Add the sugar and vanilla and whisk until combined
5. Whisk in the eggs and salt. Stir in the flour
6. Stir in the bacon pieces and both bags of M&Ms
7. Spread the batter into the prepared pan. Bake for about 20 minutes or until tester inserted into center comes out with moist crumbs attached
8. Cool in pan. Chill in the fridge overnight
9. Using the foil as aid, remove the brownies from the pan and slice into bars
Kitchen Sink Cake Bars
They look like a hot mess, but taste amazing
Kitchen Sink Cake Bars
Ingredients
1 box devil's food cake mix
1 stick unsalted butter, softened and cut into cubes
1 egg
1 package oreos
1 14 oz can sweetened condensed milk
1 1/2 cups semi-sweet chocolate chips
Directions
1. Preheat the oven to 350 degrees. Line a 9x13 inch pan with tin foil. Spray with cooking spray
2. Place cake mix, butter, and egg in a large bowl and mix to combine (I just used my hands because, well, it's more fun). Press into prepared pan for the bottom layer
3. Arrange oreos over cake layer
4. Pour sweetened condensed milk over oreo layer
5. Sprinkle chocolate chips over milk layer
6. Bake for 20 - 25 minutes, until cooked through
7. Cool completely on rack and slice into bars
Kitchen Sink Cake Bars
Ingredients
1 box devil's food cake mix
1 stick unsalted butter, softened and cut into cubes
1 egg
1 package oreos
1 14 oz can sweetened condensed milk
1 1/2 cups semi-sweet chocolate chips
Directions
1. Preheat the oven to 350 degrees. Line a 9x13 inch pan with tin foil. Spray with cooking spray
2. Place cake mix, butter, and egg in a large bowl and mix to combine (I just used my hands because, well, it's more fun). Press into prepared pan for the bottom layer
3. Arrange oreos over cake layer
4. Pour sweetened condensed milk over oreo layer
5. Sprinkle chocolate chips over milk layer
6. Bake for 20 - 25 minutes, until cooked through
7. Cool completely on rack and slice into bars
Thursday, December 1, 2011
Bacon Apple Cheddar Bread
Bacon Apple Cheddar Bread
Ingredients
1 cup flour
1 tablespoon brown sugar
1 tablespoon granulated sugar
1 teaspoon baking soda
1 egg
1/2 cup whole milk
2 tablespoons butter, melted
1 cup shredded sharp cheddar cheese
6 pieces of bacon - cooked and crumbled
1/2 apple diced (I used Fuji)
Directions
1. Preheat the oven to 350 degrees. Grease a loaf pan
2. In a medium bowl, combine the flour, brown sugar, granulated sugar, and baking soda
3. In a large bowl, whisk together egg, milk, and butter
4. Stir the dry ingredients into the wet until just moistened
5. Fold in the cheese, bacon, and apple
6. Bake for 25 - 30 minutes until toothpick inserted in center comes out clean
7. Cool for 20 minutes in pan. Transfer to wire rack to cool completely
Ingredients
1 cup flour
1 tablespoon brown sugar
1 tablespoon granulated sugar
1 teaspoon baking soda
1 egg
1/2 cup whole milk
2 tablespoons butter, melted
1 cup shredded sharp cheddar cheese
6 pieces of bacon - cooked and crumbled
1/2 apple diced (I used Fuji)
Directions
1. Preheat the oven to 350 degrees. Grease a loaf pan
2. In a medium bowl, combine the flour, brown sugar, granulated sugar, and baking soda
3. In a large bowl, whisk together egg, milk, and butter
4. Stir the dry ingredients into the wet until just moistened
5. Fold in the cheese, bacon, and apple
6. Bake for 25 - 30 minutes until toothpick inserted in center comes out clean
7. Cool for 20 minutes in pan. Transfer to wire rack to cool completely
Sunday, November 13, 2011
Pumpkin Cinnamon Bundt Cake
I like big bundts and I cannot lie...
Pumpkin Cinnamon Bundt Cake
Ingredients
Cake
1 package yellow cake mix
1 15 oz pumpkin
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
Icing
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 heaping tablespoon soy milk
Directions
1. Preheat the oven to 350 degrees. Grease a bundt pan
2. Put all of the cake ingredients in a large bowl and mix with an electric mixer on high until combined
3. Pour the batter into the prepared pan and bake for 30 - 35 minutes or until toothpick inserted comes out clean
4. While the cake is cooling, mix together the ingredients for the icing. Add more milk if icing is too thick
5. Once the cake has cooled completely, pour the icing over the cake. Wait 10 - 20 minutes for icing to harden before serving
Pumpkin Cinnamon Bundt Cake
Ingredients
Cake
1 package yellow cake mix
1 15 oz pumpkin
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
Icing
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 heaping tablespoon soy milk
Directions
1. Preheat the oven to 350 degrees. Grease a bundt pan
2. Put all of the cake ingredients in a large bowl and mix with an electric mixer on high until combined
3. Pour the batter into the prepared pan and bake for 30 - 35 minutes or until toothpick inserted comes out clean
4. While the cake is cooling, mix together the ingredients for the icing. Add more milk if icing is too thick
5. Once the cake has cooled completely, pour the icing over the cake. Wait 10 - 20 minutes for icing to harden before serving
Pumpkin Snickerdoodles
These were a huge hit at the office and a great autumn snack
Pumpkin Snickerdoodles (adapted from Sweet Peas Kitchen)
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
Generous pinch salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
1 1/4 cups granulated sugar, divided
½ cup brown sugar
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 teaspoons lemon juice
1 teaspoon vanilla
2 tablespoons + ½ teaspoon ground cinnamon
Directions
1. Preheat oven to 400 degrees. Line cookie sheets with wax paper
2. In a large bowl, whisk together flour, baking soda, nutmeg, ginger, cloves, and ½ teaspoon cinnamon
3. Cream the butter, brown sugar, and 1 cup granulated sugar at medium speed until light and fluffy. Add the egg and beat at medium speed until combined. Add the vanilla and lemon juice, beat at medium speed to combine. Add the pumpkin, beat at medium speed to combine. Add the dry ingredients and beat at low speed until just combined.
4. Place the remaining 1/4 cup granulated sugar and 2 tablespoons cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a ball, then roll in the sugar mixture, and place it on the prepared baking sheet. If the batter is too sticky, place in the fridge for 20 – 30 minutes until firmed up. Repeat with the remaining dough, spacing the balls about 2 inches apart
5. Bake the cookies, until the edges are set but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; then move to a wire rack and cool completely
Pumpkin Snickerdoodles (adapted from Sweet Peas Kitchen)
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
Generous pinch salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
1 1/4 cups granulated sugar, divided
½ cup brown sugar
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 teaspoons lemon juice
1 teaspoon vanilla
2 tablespoons + ½ teaspoon ground cinnamon
Directions
1. Preheat oven to 400 degrees. Line cookie sheets with wax paper
2. In a large bowl, whisk together flour, baking soda, nutmeg, ginger, cloves, and ½ teaspoon cinnamon
3. Cream the butter, brown sugar, and 1 cup granulated sugar at medium speed until light and fluffy. Add the egg and beat at medium speed until combined. Add the vanilla and lemon juice, beat at medium speed to combine. Add the pumpkin, beat at medium speed to combine. Add the dry ingredients and beat at low speed until just combined.
4. Place the remaining 1/4 cup granulated sugar and 2 tablespoons cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a ball, then roll in the sugar mixture, and place it on the prepared baking sheet. If the batter is too sticky, place in the fridge for 20 – 30 minutes until firmed up. Repeat with the remaining dough, spacing the balls about 2 inches apart
5. Bake the cookies, until the edges are set but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; then move to a wire rack and cool completely
Sunday, October 16, 2011
Pumpkin Whoopie Pies
A late birthday present for my coworker and a great autumn take on whoopie pies. (This recipe yields about 15 pies but can easily be doubled.)
Pumpkin Whoopie Pies
Ingredients
Cookie
1 1/2 cups flour
1 tablespoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Generous pinch of salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup packed light brown sugar
1/2 cup vegetable oil
1 (15 oz) can pumpkin
1 egg
1/2 teaspoon vanilla
Cream Cheese Filling
4 oz cream cheese, softened
1 1/2 cups powdered sugar
2 teaspoons vanilla
Directions
1. Preheat the oven to 350 degrees. Line baking sheet(s) with parchment paper or grease with cooking spray
2. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, nutmeg, and cloves
3. In a large bowl, whisk together sugar and oil. Add pumpkin and whisk to combine. Add egg and vanilla and stir until combined
4. Gradually add the flour mixture to the wet ingredients. Whisk to combine
5. Drop mixture by rounded tablespoons onto prepared baking sheets about 1 inch apart
6. Bake 10 - 12 minutes. Cool completely on a wire rack
7. To make the filling, beat the cream cheese, powdered sugar, and vanilla on medium speed until combined. Spoon the filling into a plastic bag and cut off one corner to use as a pastry bag.
8. To assemble the pies, pipe frosting onto flat side of one cookie. Top with another cookie. Store in fridge until ready to eat
Pumpkin Whoopie Pies
Ingredients
Cookie
1 1/2 cups flour
1 tablespoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Generous pinch of salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup packed light brown sugar
1/2 cup vegetable oil
1 (15 oz) can pumpkin
1 egg
1/2 teaspoon vanilla
Cream Cheese Filling
4 oz cream cheese, softened
1 1/2 cups powdered sugar
2 teaspoons vanilla
Directions
1. Preheat the oven to 350 degrees. Line baking sheet(s) with parchment paper or grease with cooking spray
2. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, nutmeg, and cloves
3. In a large bowl, whisk together sugar and oil. Add pumpkin and whisk to combine. Add egg and vanilla and stir until combined
4. Gradually add the flour mixture to the wet ingredients. Whisk to combine
5. Drop mixture by rounded tablespoons onto prepared baking sheets about 1 inch apart
6. Bake 10 - 12 minutes. Cool completely on a wire rack
7. To make the filling, beat the cream cheese, powdered sugar, and vanilla on medium speed until combined. Spoon the filling into a plastic bag and cut off one corner to use as a pastry bag.
8. To assemble the pies, pipe frosting onto flat side of one cookie. Top with another cookie. Store in fridge until ready to eat
Saturday, October 15, 2011
White Chocolate Brownies
Nothing better than baking on a rainy Friday night :)
White Chocolate Brownies
Ingredients
1 stick unsalted butter
6 oz white chocolate
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 eggs
1 cup flour
Generous pinch salt
1/2 cup semi-sweet chocolate chips (optional)
Directions
1. Preheat the oven to 350 degrees. Grease an 8x8 baking dish
2. Melt the butter and white chocolate over moderate heat until smooth
3. In a large bowl, combine the melted chocolate with the two sugars. Stir until combined.
4. Whisk in the vanilla and eggs
5. Stir in the flour until just combined
6. Fold in the chocolate chips
7. Bake for 25 - 30 minutes or until top is golden brown and toothpick inserted into center comes out with moist crumbs attached. Cool completely on wire rack
White Chocolate Brownies
Ingredients
1 stick unsalted butter
6 oz white chocolate
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 eggs
1 cup flour
Generous pinch salt
1/2 cup semi-sweet chocolate chips (optional)
Directions
1. Preheat the oven to 350 degrees. Grease an 8x8 baking dish
2. Melt the butter and white chocolate over moderate heat until smooth
3. In a large bowl, combine the melted chocolate with the two sugars. Stir until combined.
4. Whisk in the vanilla and eggs
5. Stir in the flour until just combined
6. Fold in the chocolate chips
7. Bake for 25 - 30 minutes or until top is golden brown and toothpick inserted into center comes out with moist crumbs attached. Cool completely on wire rack
Thursday, October 13, 2011
Old-Fashioned Brownies
Talk about a great way to wind down. These brownies are quick and easy and taste delicious!
Old-Fashioned Brownies (adapted from Epicurious)
Ingredients
1 stick unsalted butter
4 oz unsweetened chocolate
1 oz semisweet chocolate
2 cups sugar
2 teaspoons vanilla
4 eggs
Generous pinch salt
1 cup flour
Directions
1. Preheat the oven to 350 degrees. Line a 9x13 inch pan with tin foil
2. Melt the butter and both kinds of chocolate over low heat stirring frequently until smooth
3. In a large bowl, pour in the melted chocolate. Add the sugar and vanilla and whisk until combined
4. Whisk in the eggs and salt. Stir in the flour
5. Spread the batter into the prepared pan. Bake for about 20 minutes or until tester inserted into center comes out with moist crumbs attached
6. Cool in pan. Chill in the fridge overnight
7. Using the foil as aid, remove the brownies from the pan and slice into bars
Old-Fashioned Brownies (adapted from Epicurious)
Ingredients
1 stick unsalted butter
4 oz unsweetened chocolate
1 oz semisweet chocolate
2 cups sugar
2 teaspoons vanilla
4 eggs
Generous pinch salt
1 cup flour
Directions
1. Preheat the oven to 350 degrees. Line a 9x13 inch pan with tin foil
2. Melt the butter and both kinds of chocolate over low heat stirring frequently until smooth
3. In a large bowl, pour in the melted chocolate. Add the sugar and vanilla and whisk until combined
4. Whisk in the eggs and salt. Stir in the flour
5. Spread the batter into the prepared pan. Bake for about 20 minutes or until tester inserted into center comes out with moist crumbs attached
6. Cool in pan. Chill in the fridge overnight
7. Using the foil as aid, remove the brownies from the pan and slice into bars
Wednesday, October 12, 2011
Caramel Popcorn
Back from Harry Potter world just in time to bake something for the short week. Be forewarned that this popcorn is definitely on the sweeter side. You can add more salt or use 5 1/2 cups brown sugar instead of half brown/half granulated for a less intense sugar rush
Caramel Popcorn
Ingredients
1/3 cup popcorn kernels
1 stick unsalted butter
2 3/4 cup granulated sugar
2 3/4 cup light brown sugar
1/4 cup honey
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
Directions
1. Line a large shallow baking dish with tin foil. Lightly oil
2. Pop the popcorn kernels using an air popper. If you don't have an air popper, you can heat 2 tablespoons of oil over medium heat and cook the kernels covered for about 3 minutes
3. Melt the butter over medium heat
4. Stir in the granulated sugar, brown sugar, honey, water, and vanilla until smooth. Bring to a boil over moderate heat, stirring. Boil without stirring for 8 - 10 minutes
5. Remove pot from heat and stir in the salt and baking soda
6. Stir in the popcorn in batches until completely coated
7. Spread the caramel popcorn evenly into the prepared dish. Cool completely. Break into chunks before serving
Caramel Popcorn
Ingredients
1/3 cup popcorn kernels
1 stick unsalted butter
2 3/4 cup granulated sugar
2 3/4 cup light brown sugar
1/4 cup honey
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
Directions
1. Line a large shallow baking dish with tin foil. Lightly oil
2. Pop the popcorn kernels using an air popper. If you don't have an air popper, you can heat 2 tablespoons of oil over medium heat and cook the kernels covered for about 3 minutes
3. Melt the butter over medium heat
4. Stir in the granulated sugar, brown sugar, honey, water, and vanilla until smooth. Bring to a boil over moderate heat, stirring. Boil without stirring for 8 - 10 minutes
5. Remove pot from heat and stir in the salt and baking soda
6. Stir in the popcorn in batches until completely coated
7. Spread the caramel popcorn evenly into the prepared dish. Cool completely. Break into chunks before serving
Thursday, September 29, 2011
Chocolate Chip Coffee Cake
Inspired by a little chat with my grandma today, I figured I'd make something I know she'd love.
Chocolate Chip Coffee Cake
Ingredients
Topping
1/4 cup brown sugar
1/4 cup granulated sugar
1 tablespoon (scant) cinnamon
1 cup semi-sweet chocolate chips
Cake
2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
Generous pinch of salt
1 cup (2 sticks) butter softened
2 cups granulated sugar
2 cups non-fat plain yogurt
2 eggs
2 teaspoons vanilla
1/2 cup extra chocolate chips
Directions
1. Preheat the oven to 375 degrees
2. Grease a 9x13 inch baking dish
3. Make the topping - mix all topping ingredients in a small bowl and toss to combine
4. In a medium bowl, combine the flour, baking powder, 1 teaspoon cinnamon, and salt
5. In a large bowl, cream together the butter and sugar. Mix in the yogurt, eggs, and vanilla
6. Using a rubber spatula, mix the dry ingredients into the wet until just combined
7. Pour half the batter into the prepared pan. Spread to cover base of pan
8. Sprinkle half the topping over the batter
9. Pour in the rest of the batter. Spread evenly. Pour the remaining topping over the batter
10. Sprinkle on the additional chocolate chips
11. Bake for 30 - 35 minutes or until top is golden brown and tester inserted into center of cake comes out clean. Cool completely on rack
Chocolate Chip Coffee Cake
Ingredients
Topping
1/4 cup brown sugar
1/4 cup granulated sugar
1 tablespoon (scant) cinnamon
1 cup semi-sweet chocolate chips
Cake
2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
Generous pinch of salt
1 cup (2 sticks) butter softened
2 cups granulated sugar
2 cups non-fat plain yogurt
2 eggs
2 teaspoons vanilla
1/2 cup extra chocolate chips
Directions
1. Preheat the oven to 375 degrees
2. Grease a 9x13 inch baking dish
3. Make the topping - mix all topping ingredients in a small bowl and toss to combine
4. In a medium bowl, combine the flour, baking powder, 1 teaspoon cinnamon, and salt
5. In a large bowl, cream together the butter and sugar. Mix in the yogurt, eggs, and vanilla
6. Using a rubber spatula, mix the dry ingredients into the wet until just combined
7. Pour half the batter into the prepared pan. Spread to cover base of pan
8. Sprinkle half the topping over the batter
9. Pour in the rest of the batter. Spread evenly. Pour the remaining topping over the batter
10. Sprinkle on the additional chocolate chips
11. Bake for 30 - 35 minutes or until top is golden brown and tester inserted into center of cake comes out clean. Cool completely on rack
Tuesday, September 27, 2011
Apple Cinnamon Cake
A great treat if you have some apples laying around
Apple Cinnamon Cake (adapted from Smitten Kitchen)
Ingredients
3 apples (I used gala)
2 teaspoons cinnamon
3/4 cup + 3 tablespoons brown sugar
1 1/2 cups flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons nonfat plain yogurt
1/4 cup grand marnier
1 teaspoon vanilla extract
2 eggs
Directions
1. Preheat oven to 325 degrees
2. Line a loaf pan with parchment paper
3. Peel apples and cut into chunks. Mix with 1 teaspoon of the cinnamon and 3 tablespoons of the brown sugar. Set aside
4. In a large bowl, combine the flour, baking powder, remaining 1 teaspoon of the cinnamon, and salt
5. In a medium bowl, combine the oil, yogurt, grand marnier, 3/4 cup brown sugar, and vanilla
6. Add the wet to the dry ingredients and stir together
7. Pour half of the batter into the pan and spread evenly (the batter will be sticky). Pour half of the apple chunks on top. Add the remaining batter. Then add the remaining apples on top of the cake
8. Bake 60 - 75 minutes or until toothpick inserted into the center of the cake comes out clean. If the apples are browning too quickly, tent the top of the pan loosely with foil
9. Cool in pan for 10 minutes then move to a rack to cool completely
Apple Cinnamon Cake (adapted from Smitten Kitchen)
Ingredients
3 apples (I used gala)
2 teaspoons cinnamon
3/4 cup + 3 tablespoons brown sugar
1 1/2 cups flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons nonfat plain yogurt
1/4 cup grand marnier
1 teaspoon vanilla extract
2 eggs
Directions
1. Preheat oven to 325 degrees
2. Line a loaf pan with parchment paper
3. Peel apples and cut into chunks. Mix with 1 teaspoon of the cinnamon and 3 tablespoons of the brown sugar. Set aside
4. In a large bowl, combine the flour, baking powder, remaining 1 teaspoon of the cinnamon, and salt
5. In a medium bowl, combine the oil, yogurt, grand marnier, 3/4 cup brown sugar, and vanilla
6. Add the wet to the dry ingredients and stir together
7. Pour half of the batter into the pan and spread evenly (the batter will be sticky). Pour half of the apple chunks on top. Add the remaining batter. Then add the remaining apples on top of the cake
8. Bake 60 - 75 minutes or until toothpick inserted into the center of the cake comes out clean. If the apples are browning too quickly, tent the top of the pan loosely with foil
9. Cool in pan for 10 minutes then move to a rack to cool completely
Friday, September 23, 2011
White Chocolate Oreo Fudge
A quick and easy fudge perfect for a rainy day
White Chocolate Oreo Fudge
Ingredients
2 1/4 cups white chocolate chips
1 14 oz can sweetened condensed milk
1 tablespoon vanilla extract
3 cups chopped Oreos
1/2 cup dark chocolate chips
Directions
1. Line a 9x13 inch pan with tinfoil
2. Melt the white chocolate chips and sweetened condensed milk over moderately low heat. Stir often so chocolate does not burn
3. Once smooth, stir in the vanilla extract until just combined
4. Stir in the chopped Oreos
5. Pour the mixture into the prepared pan. The fudge will set pretty quickly so make sure to spread the fudge evenly immediately after pouring
6. Scatter the dark chocolate chips on top of the fudge. Lightly press into the mixture
7. Freeze the fudge until firm (at least 2 hours) then slice and store in the fridge
White Chocolate Oreo Fudge
Ingredients
2 1/4 cups white chocolate chips
1 14 oz can sweetened condensed milk
1 tablespoon vanilla extract
3 cups chopped Oreos
1/2 cup dark chocolate chips
Directions
1. Line a 9x13 inch pan with tinfoil
2. Melt the white chocolate chips and sweetened condensed milk over moderately low heat. Stir often so chocolate does not burn
3. Once smooth, stir in the vanilla extract until just combined
4. Stir in the chopped Oreos
5. Pour the mixture into the prepared pan. The fudge will set pretty quickly so make sure to spread the fudge evenly immediately after pouring
6. Scatter the dark chocolate chips on top of the fudge. Lightly press into the mixture
7. Freeze the fudge until firm (at least 2 hours) then slice and store in the fridge
Sunday, September 18, 2011
Bacon Cheddar Garlic Biscuits
I needed to make something savory after being on a sweet binge all weekend. Plus, bacon makes everything taste better...
Bacon Cheddar Garlic Biscuits (adapted from Epicurious)
Ingredients
6 slices thick bacon
3 3/4 cup flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter cut into 1/2 inch cubes
2 1/2 cups grated cheddar cheese (I just used one package of Kraft shredded cheddar cheese)
1 teaspoon minced garlic (about 2 cloves)
1 3/4 cups buttermilk
Directions
1. Preheat the oven to 425 degrees
2. Line two baking sheets with parchment paper
3. Cook the bacon until crispy. Move to a paper towel to drain. Coarsely chop
4. Mix together the flour, baking powder, baking soda, and salt
5. Cut the butter into the flour mixture (I usually just use my hands for this part) until it resembles coarse meal
6. Stir in 2 1/4 cups of the cheese, bacon, and garlic
7. Slowly stir in the buttermilk in 3 or 4 additions, combining the mixture with your hands in between each addition. The batter will become sticky
8. Using floured hands, drop approximately 1/2 cup of batter for each biscuit onto the baking sheet. Space mounds 2 inches apart (you should be able to fit 6 biscuits on each sheet). Sprinkle remaining cheese on top of the biscuits
9. Bake for 18-20 minutes, rotating pans halfway through, until tester inserted into middle of biscuit comes out clean
10. Transfer biscuits to a rack to cool completely
Bacon Cheddar Garlic Biscuits (adapted from Epicurious)
Ingredients
6 slices thick bacon
3 3/4 cup flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter cut into 1/2 inch cubes
2 1/2 cups grated cheddar cheese (I just used one package of Kraft shredded cheddar cheese)
1 teaspoon minced garlic (about 2 cloves)
1 3/4 cups buttermilk
Directions
1. Preheat the oven to 425 degrees
2. Line two baking sheets with parchment paper
3. Cook the bacon until crispy. Move to a paper towel to drain. Coarsely chop
4. Mix together the flour, baking powder, baking soda, and salt
5. Cut the butter into the flour mixture (I usually just use my hands for this part) until it resembles coarse meal
6. Stir in 2 1/4 cups of the cheese, bacon, and garlic
7. Slowly stir in the buttermilk in 3 or 4 additions, combining the mixture with your hands in between each addition. The batter will become sticky
8. Using floured hands, drop approximately 1/2 cup of batter for each biscuit onto the baking sheet. Space mounds 2 inches apart (you should be able to fit 6 biscuits on each sheet). Sprinkle remaining cheese on top of the biscuits
9. Bake for 18-20 minutes, rotating pans halfway through, until tester inserted into middle of biscuit comes out clean
10. Transfer biscuits to a rack to cool completely
Saturday, September 17, 2011
Chocolate Chip Muffins
Girls sweatpants night = excuse to bake my ass off.
Chocolate Chip Muffins
Ingredients
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup non-fat plain yogurt
2/3 cup vegetable oil
3 eggs
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup semi-sweet chocolate chips
Directions
1. Preheat the oven to 350 degrees. Line a muffin tin with 12 liners
2. In a medium bowl, combine the flour and baking powder
3. In a large bowl, whisk together the yogurt, oil, and eggs. Add both sugars
4. Pour the wet ingredients over the flour mixture. Stir until just combined. Add the chocolate chips
5. Fill the muffin cups to the top of the liner
6. Bake for 15 minutes or until the muffin tops are golden brown
7. Cool the muffins in the tin for 5 minutes. Then move to a rack to cool completely
Chocolate Chip Muffins
Ingredients
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup non-fat plain yogurt
2/3 cup vegetable oil
3 eggs
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup semi-sweet chocolate chips
Directions
1. Preheat the oven to 350 degrees. Line a muffin tin with 12 liners
2. In a medium bowl, combine the flour and baking powder
3. In a large bowl, whisk together the yogurt, oil, and eggs. Add both sugars
4. Pour the wet ingredients over the flour mixture. Stir until just combined. Add the chocolate chips
5. Fill the muffin cups to the top of the liner
6. Bake for 15 minutes or until the muffin tops are golden brown
7. Cool the muffins in the tin for 5 minutes. Then move to a rack to cool completely
Pumpkin Pie
It smells like fall in my apartment with this simple but tasty pumpkin pie in the oven. I can't wait to try some!
Pumpkin Pie
Ingredients
1 14oz can sweetened condensed milk
1 15oz can pumpkin puree
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 generous pinches of salt
1 9in prepared pie crust
Directions
1. Preheat the oven to 425 degrees
2. Whisk together the milk, pumpkin, and eggs
3. Mix in the spices
4. Pour the batter into the prepared pie crust and bake for 15 minutes
5. Turn the oven down to 350 degrees and bake for 35 - 40 minutes or until knife inserted into center of the pie comes out clean
6. Let the pie cool completely on a rack before serving
Pumpkin Pie
Ingredients
1 14oz can sweetened condensed milk
1 15oz can pumpkin puree
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 generous pinches of salt
1 9in prepared pie crust
Directions
1. Preheat the oven to 425 degrees
2. Whisk together the milk, pumpkin, and eggs
3. Mix in the spices
4. Pour the batter into the prepared pie crust and bake for 15 minutes
5. Turn the oven down to 350 degrees and bake for 35 - 40 minutes or until knife inserted into center of the pie comes out clean
6. Let the pie cool completely on a rack before serving
Wednesday, September 14, 2011
Cinnamon White Chocolate Chip Loaf
Even though we're on the "fight diet" at work, I can't possibly put myself on a baking hiatus for that long. With fall right around the corner I've been craving cinnamon like crazy. I hope this little concoction is received well by my fellow Cityzens :)
Cinnamon White Chocolate Chip Loaf
Ingredients
1 1/2 cups flour
Generous pinch of salt
2 teaspoons baking soda
1 heaping teaspoon cinnamon
1 cup sugar
1 teaspoon vanilla extract
1/4 cup shortening
3/4 non-fat plain yogurt
1/2 cup white chocolate chips
Topping
3 tablespoons confectioner's sugar
1/2 teaspoon cinnamon
Directions
1. Preheat the oven to 350 degrees
2. Butter the bottom of an 8 inch bread pan then line with parchment paper. Create an overhang on the long sides of the pan. This will make it easier to remove the bread
3. In a large bowl, combine the flour, salt, baking soda, cinnamon, and sugar
4. In a medium bowl, using an electric mixer, combine the shortening and yogurt. Mix on medium low speed until smooth
5. Fold the yogurt mixture into the dry ingredients using a rubber spatula until just combined. Fold in the white chocolate chips. Spread the batter in the pan
6. To make the topping, combine the confectioner's sugar and cinnamon. Sprinkle over the batter
7. Bake for 40 - 45 minutes or until top is golden brown. Let cool in the pan for 10 minutes. Then, using the parchment paper, remove the loaf to a rack to cool completely
Cinnamon White Chocolate Chip Loaf
Ingredients
1 1/2 cups flour
Generous pinch of salt
2 teaspoons baking soda
1 heaping teaspoon cinnamon
1 cup sugar
1 teaspoon vanilla extract
1/4 cup shortening
3/4 non-fat plain yogurt
1/2 cup white chocolate chips
Topping
3 tablespoons confectioner's sugar
1/2 teaspoon cinnamon
Directions
1. Preheat the oven to 350 degrees
2. Butter the bottom of an 8 inch bread pan then line with parchment paper. Create an overhang on the long sides of the pan. This will make it easier to remove the bread
3. In a large bowl, combine the flour, salt, baking soda, cinnamon, and sugar
4. In a medium bowl, using an electric mixer, combine the shortening and yogurt. Mix on medium low speed until smooth
5. Fold the yogurt mixture into the dry ingredients using a rubber spatula until just combined. Fold in the white chocolate chips. Spread the batter in the pan
6. To make the topping, combine the confectioner's sugar and cinnamon. Sprinkle over the batter
7. Bake for 40 - 45 minutes or until top is golden brown. Let cool in the pan for 10 minutes. Then, using the parchment paper, remove the loaf to a rack to cool completely
Tuesday, September 13, 2011
7 Layer Bars
I couldn't resist making these amazing bars for my coworker's birthday. Great for a quick but delicious treat!
7 Layer Bars (adapted from allrecipes)
Ingredients
1/2 cup unsalted butter
2 cups cinnamon graham cracker crumbs
1 heaping cup semisweet chocolate chips
1 heaping cup butterscotch chips
1 heaping cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/2 cups shredded coconut
Directions
1. Preheat the oven to 350 degrees
2. Place the butter in a 13x9 inch pan and melt in the oven. Once melted, remove the pan from the oven and swirl to coat the bottom and sides with the butter
3. Spread the graham cracker crumbs evenly on the bottom of the pan. Use a spatula to even the crumb layer. Layer the chocolate chips, butterscotch chips, and nuts over the crumbs. Pour the on the condensed milk. Sprinkle the coconut over the top.
4. Bake until edges and coconut are golden brown, about 20 - 25 minutes. Let cool.
7 Layer Bars (adapted from allrecipes)
Ingredients
1/2 cup unsalted butter
2 cups cinnamon graham cracker crumbs
1 heaping cup semisweet chocolate chips
1 heaping cup butterscotch chips
1 heaping cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/2 cups shredded coconut
Directions
1. Preheat the oven to 350 degrees
2. Place the butter in a 13x9 inch pan and melt in the oven. Once melted, remove the pan from the oven and swirl to coat the bottom and sides with the butter
3. Spread the graham cracker crumbs evenly on the bottom of the pan. Use a spatula to even the crumb layer. Layer the chocolate chips, butterscotch chips, and nuts over the crumbs. Pour the on the condensed milk. Sprinkle the coconut over the top.
4. Bake until edges and coconut are golden brown, about 20 - 25 minutes. Let cool.
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