Category Archives: Desserts

Mr. Cookie Monster

Hello, my name is Dani & I am definitely addicted to baking. Does bakers anonymous exist? If so, I might need to start attending meetings immediately, but I’m not ready to admit I have a baking problem yet. I’ll just miss the smell of delicious cookies, cakes, or breads permeating the air too much. The funniest part of my baking addiction is that I do not enjoy eating my baked goods as much as I enjoy making them. Nothing beats the feeling of being able to mix a few ingredients together and create something delicious that other people can enjoy with a smile!

So, yesterday, someone asked me if I had any cookies in the apartment. And, low and behold, I actually DIDN’T! I felt so guilty that I went to the store just to buy some chocolate chips and brown sugar (I got guittard milk chocolate chips because they are amazing. period. the end). I made some everything cookies filled with oats, peanut butter, and chocolate chips.

Peanut Butter & Chocolate Goodness

I also made some Mrs. Field’s Chocolate Chip cookies. Sadly, we didn’t have any butttah, so I used crisco instead, which made the cookies a bit more crumbly. Lesson learned Paula Deen: I won’t mess with buttah. When a recipe calls for buttttaaaah, I am adding me some butttaaaah. But they did look purrrdy:

They Call Me Mr. Chocolate

I need to bake something tasty for a bake sale to raise money for Relay for Life on Wednesday. If anyone has any recommendations, they would be greatly appreciated.

Happy Baking! Hope everyone has a restful and relaxing Sunday funday.
Dani

Cookie Conundrum

Hellllloooo,
So I made a self promise to limit my baking for a bit. I lasted about a week, but I was tempted by an enticing bag of chocolate chips. I swear, for some reason, chocolate chips just disappear in my apartment! I feel like I keep buying chips, but they somehow get eaten before I manage to use them. Anyways, I had about a third of a bag of chocolate chips left, so I wanted to put them to good use, and make chocolate chip cookies that look like actual cookies. As some of you know, I have a bit of a problem with baking cookies. Truth be told, cookies and I have a love/hate relationship: I love to make them & they hate to look like actual cookies. They never flatten out, and instead look like little balls of dough. Not too appetizing at all. So I was on the hunt for a good chocolate chip cookie recipe that would result in something that looked like a legitimate cookie.

And success was mine! After following the recipe to a tee (well besides halving the recipe because of missing chocolate chips), I had proper chocolate chip cookies! I had a tiny bit of leftover dough, so I made 4 extra cookies and put them on a different baking sheet. I baked the cookies for the same exact time, but low and behold, these 4 sad little cookies looked nothing like cookies. Instead, they looked burnt & didn’t spread at all. Weird, no? Clearly, my oven has an attitude problem and refuses to cooperate for more than one cookie sheet in a given day. Hence my cookie conundrum:

Can You Spot the Difference?

Question: Has anything similar happened to you?

Culinary adventures never cease to amaze me! Hopefully, yours turn out like my first round. 😉

Happy Baking!
Dani

Monkalicious

It’s the weekend! Woooo hoooo! After a verrrrrry long night, I was looking forward to a nice relaxing day. What better way to destress and get over a headache than baking? So today, I decided to make one of my go-to recipes: monkey bread muffins! Although I cannot in the least bit claim responsibility for this recipe, I do have it memorized from making at one too many times. The base recipe is incredibly versatile: use it from anything ranging to breads to sweeter desserts. Making the dessert in the muffin tins means less waiting for baking & much easier to divide. So without further ado…….

I'm Saucey 😉

Filled with cinammon & sugar

glazed & ready to go

The recipe can be found here.

Happy Baking!
Dani

A Pound for a Pound

Hi everyone!
So this morning, I woke up super pumped to do my workout. Actually, that isn’t the case at all. I am not a morning person at all, so I had to drag my half awake butt out of bed to start my day. However, I was relatively excited to work out because a couple of friends were joining me for a mid-morning workout followed by a quick lunch and walk to the beach.

For lunch, I knew we would be having pasta with tomato sauce I made yesterday. I also made some cheese breadsticks (well, supposed to be breadsticks but turned out more like biscuits/cookies — hence, no picture). For dessert, I decided to make lemon pound cake. But, since I did not have much time to make the pound cake, and it takes a little under an hour to bake, I decided to put it in the oven as we started our workout and take it out when we finished. Of course, nothing ever goes that well. My friends came late, and I had naively put the pound cake in the oven, so I was running over to the oven mid-workout covered in sweat to check on my pound cake  (now does the blog title make sense? I was proud of my own creativity. I’ll give myself a light pack on the back…). I can only imagine the not-so-pleasant mix of sweat, tomato sauce, and pound cake that permeated our apartment. Sorry neighbors!

Now, back to pound cake. Seriously, one of the easiest desserts to make. I’ve made it several times (with both milk & buttermilk), and have yet to receive a complaint. The texture from the milk/buttermilk makes the pound cake taste heavenly without being too rich & making you feel guilty.  My friend managed to polish off about 1/2 of the pound cake after our workout, and hopefully yours will too! We were too quick to gobble up the pound cake, so I forgot to take pictures (sorry :(), but I will see if I can attempt to snap a picture of some of the crumbs when I am back at my apartment. If not, I guess it’s just an excuse to make another one!

Ingredients (recipe lightly adapted from here except I halved it, cut down the sugar, and increased the lemon zest)
Wet:
1/2 cup of butter or one stick melted (I tend to use just slightly less because in my head I feel healthier — so much for precision with baking)
1 cup of sugar
3 eggs
1 tblspn vanilla
zest of 1 lemon & juice from said lemon (if you want a regular pound cake, simply omit the lemon zest. still delicious!)
1/2 c buttermilk or milk* (to convert milk into buttermilk, simply pour the milk into a cup, measuring bowl, whatever & add a tablespoon of lemon juice. let sit while you are mixing your ingredients)

Dry:
1 1/2 c all purpose flour
pinch of baking soda
smaller pinch of salt (seriously, who is going to measure out 1/8 of a teaspoon. if you do, i applaud you)

Recipe
1. Preheat oven to 325 degrees. Spray a loaf pan.
2. Add sugar to your melted butter. Mix until creamy. Add eggs one at a time and continue mixing until all blended. Add in vanilla.
3. Alternate between adding your buttermilk/milk mixture and dry ingredients until well blended.
4. Pour batter into the loaf pan. If you’re baking without someone you like, be nice and let them like the bowl ;). Let bake for 50-55 mins or until a toothpick easily slides through the middle of the loaf. (Although I am lacking a picture, the loaf should be very slightly browned on the top).
5. Let cool in the loaf pan for 5-10 mins before sliding it out. The sides and bottom will be nicely browned. Cool, slice, enjoy.

Happy Baking!
Dani

Green Spring Fever!

Hi,

Within the past couple of weeks, I have easily been averaging 2 baked desserts/day. Healthy or not, baking is my way of de-stressing & taking a breather. Some desserts were successful & others fell short, but friends soon began complaining that I was baking too much & their waist lines were feeling it. (Note to self: Remember what you learned in your high school photography class, so you can take pictures to properly document your “special” baking habit). So, I made a promise to myself to stop baking. Guess how long that lasted? Barely 24 hours, but hey, at least that was 24 hours when the kitchen looked the most presentable it has looked in months.

However, because I have a not so healthy & definitely not so secret addiction to the Food Network, my will not bake slowly but surely deteriorated. I had about half of a bag of Mint Guittard chips left (good timing with St. Patty’s day next week, no?). For those of you who have not heard or tried Guittard, I fully recommend them. Nothing like the taste of premium chocolate melting in your mouth…. Please pause for a moment while I day dream & drool about Guittard.

Ah, now where was I? Oh yes, BROWNIES! What’s a better way to get ready for St. Patty’s day than combining decadent chocolate chips with gooey, rich brownies?

They're begging for a taste!

Ingredients!

Wet:
1/2 c vegetable or canola oil (I used a combination)
3/4 c granulated white sugar
2 large eggs
1 teaspoon vanilla
2-3 tablespoons of heavy cream or milk

Dry:
1/3 c unsweeted cocoa powder
2/3 c white all purpose flour
large pinch of baking powder
pinch of salt (like the preciseness?)

Other Ingredients:
1/2 bag Mint Guittard Chocolate (or more to taste—you can never go wrong with too much chocolate :))

Ze Recipe

1. Preheat oven to 350 degrees. Spray an 8 by 8 square baking dish.

2. Mix all the wet ingredients together (starting with the oil & sugar. Then add the eggs individually followed by the vanilla & heavy whipping cream)

3. Mix all the dry ingredients together in a separate bowl. (I used a large measuring cup to mix them all together– less cleanup, no?)

4. Slowly add in the dry ingredients to the wet mixture.

5. Fold in the Guittard Chips.

6. Pour into pre-sprayed 8 by 8 baking dish. Bake for 18-20 minutes, or until the top sets & a tooth pick can easily slide through the center of the brownie. Let cool for as long as you can stand it. Cut & serve with a cup of milk, or any other special beverage for St. Patty’s Day.

Happy Baking!
Dani