Happy Sunday! It is bright and sunny here in NYC, a nice change from yesterday when it snowed literally the entire day. But I didn’t mind – it gave me an excuse to bake the day away. Not that I need an excuse to do that 🙂 Plus when you’re all warm and cozy inside, the snow is so pretty. It made the city look so calm and peaceful. It wasn’t quite as pretty and peaceful when I left to go out to dinner. The streets were not plowed, so let’s just say our cab did not have the easiest time driving! Ah the joys of city living. Continue reading
Today is the final day of our Thanksgiving Week! Are you full yet? I hope not, because it is time for dessert! Somehow no matter how much I eat on Thanksgiving, there is always room for dessert. And of course it is Thanksgiving, so dessert has got to be pie. Unless you are TheBetterHalf – he likes chocolate chip cookies for Thanksgiving dessert, which I think is just weird. But when he has Thanksgiving with my family in Thanksgiving, I humor him and make cookies and pie.
In our family, the pie of choice is apple pie – but not just any old apple pie – an apple crumb pie! And it tastes even better, because it is made by my dad. Now I think this recipe is technically my mom’s, but my dad has been making it every Thanksgiving since I can remember, so I think it is safe to call it Dad’s apple crumb pie. Continue reading
All the flavors of a gooey cinnamon bun with cream cheese icing baked into a doughnut! The perfect way to celebrate Doughnut Appreciation Day.
According to this handy little website, it is Doughnut Appreciation Day! I know there is a National Doughnut Day in June, but I fully support having two days a year when we can celebrate the mighty doughnut. If you follow my blog regularly, you probably think that I celebrate doughnuts on a weekly basis. I have been obsessed with making them ever since I bought this amazing doughnut pan! Continue reading
Breakfast or dessert? A moist chocolate cake covered with rich chocolate icing and topped with chopped pistachios – the description might sound like dessert, but the shape says breakfast so I’m going with that! Continue reading
I have been dreaming about pumpkin doughnuts ever since I made these. They were SO good. But I always like to try out new recipes (and then share them with you!), so I went on the hunt for a different pumpkin doughnut recipe. It didn’t take me long to find one. Pumpkin recipes have really exploded in the past month. Everywhere I look, there is pumpkin – Pinterest, food blogs, Instagram pix. But I am not complaining, I am also pumpkin obsessed! There is just something about the color and flavor that screams fall. Continue reading
What is it about sprinkles that make them so celebratory? They are just so cute and colorful, and always remind me of a party! So today is the perfect day to write about these amazing cake batter chocolate chip cookies (chock full of sprinkles!). It is our second wedding anniversary! Continue reading
It is no secret that I love baking with yogurt (see here, here, and here). Yogurt can replace most or all of the fat in a lot of recipes while still giving you moist and tender baked goods. It allows me to make “skinny” recipes that taste (almost) as good as the real thing! The nice people at Chobani sent me a bunch of yogurt to try out in recipes (thank you!), so of course the first thing I made had chocolate in it! Skinny Chocolate Cake to be exact. The original recipe calls them fudgy brownies – I think the texture is more like a cake, but call them whatever you want – this chocolate creation is delicious! And it was so quick and easy to make. There is absolutely no oil or butter – ½ cup of Chobani and one egg does the job instead. The cake is so moist and fudgy . It is perfect on its own, sprinkled with powdered sugar, or served warm with a big scoop of vanilla ice cream!
Some nights you just need a cookie. I mean right now. Immediately. And that is why I am so happy that I recently discovered cookie bars. Because on those nights that you just need a cookie right away, you didn’t think ahead to soften butter to room temperature, nor do you have time to let dough chill. Enter the amazing cookie bar. Specifically a chocolate chip cookie bar with salted caramel sauce swirled inside and sprinkled with sea salt. Sounds complicated, right? It is not at all!! Especially if you have some caramel sauce leftover from making these brownies. Just melt some butter (no waiting for butter to soften in this recipe!) and mix it with sugar, eggs, and vanilla. Add in the dry ingredients and chocolate chips, and you are ready to go! There is no chilling this dough, just plop it right into the pan. Well there is one little extra step, but I promise it is worth the time because it involves caramel! Press half the dough into the pan and then pour caramel sauce all over it. Then you dollop the cookie dough in little scoops over the top (it looks so cute!) and lightly press it down. Sprinkle everything with some fleur de sel, and that’s it! In about 30 minutes, warm gooey cookie bars are ready for almost immediate consumption! Now I will say that the texture changes a lot as these sit. The bars firm up and become like actual cookies. But there is absolutely nothing wrong with sneaking a square (or two) of the warm bars when they are still doughy and gooey! Continue reading
Let’s talk about scones. Buttery, tender, delicious scones. I’ve eaten my fair share of them, but I had never actually made scones. So I decided to change that this past weekend. I had some gorgeous raspberries just begging to be made into a delicious breakfast, and this recipe seemed like the perfect way to use them up and try out a new pastry! I did not have white chocolate on hand, so I decided to use dark chocolate instead. A little chocolate with breakfast is always a good thing – my grandfather taught me that!
So back to scones. I’ve seen them made on TV a thousand times. They always make it look so pretty and neat. Let me tell you, my prebaked scones were pretty (because when is butter and sugar and flour not pretty?), but they sure weren’t neat! This dough is really wet! The recipe warned that the dough would be “slightly unmanageable” and it wasn’t kidding. I felt like I was working with slightly dry muffin batter rather than dough! But the recipe also mentions that “not adding additional flour results in tender scones”, and I certainly wanted my scones to be tender. So when it was time to form the dough into a circle and cut it into scones, I turned my dough out onto a floured silicone mat, which really helps with the dough not sticking. I also floured my hands very well, and just tried to to work the dough as little as possible. It was a bit messy getting these scones onto the cookie sheet, but once I did it was totally worth it! The baked scones are so light and tender. There is chocolate and raspberry in every bite, with just a hint of sweetness. So I’d say my first venture into scones was a success, although I can’t wait to practice more with other recipes! I see pumpkin scones in my future… Continue reading
This week calls for brownies. The holiday weekend is over. Summer is over. The streets of NYC are packed again with everyone back to school and back to work. Yep, definitely need some brownies this week. And while we’re at it, might as well add a salted caramel drizzle on top. Just because. The week is looking up already.
This recipe is from the one and only Ina Garten. I’ve been dying to make these since I saw them on her show. The brownie is rich and fudgy, the caramel swirl is so sweet and buttery, and the flaked sea salt on top just ties the whole thing together. They are nothing short of amazing! I’m not sure why she calls specifically for Hershey’s chocolate chips in the recipe, but who am I to argue with Ina? I made TheBetterHalf go buy that exact brand for me, and in true NYC fashion it took him 3 grocery stores to find them. All in the name of brownies. The only change I made to the recipe is adding 2 teaspoons of instant coffee instead of the 1 ½ tablespoons that Ina calls for. Coffee brings out the chocolate flavor in baked goods but I didn’t want to actually taste coffee in my brownies, so I reduced the amount. Everything else was perfect – these brownies so good! Continue reading