1/2 Dozen Smores Cookies

FALL IS HERE!!!!!!!!!

Summer is great. Really, it is. But I just am very sick and tired of being hot. I don’t like winter so don’t get me wrong, I’m not thrilled about the season change, but I’d rather be chilly and cozy than sweaty and sticky! LOL 

I’m super excited that it’s finally starting to cool down, and I can finally cozy up to a firepit in some sweats! And what better to do that with than S’mores, right? Or, how about, S’mores….in a cookie. 

Yep! I thought you might like that. And you know how so many amazing cookie recipes make a BIG batch, like 32 cookies? And you’re like….wtf am I going to do with 32 cookies? Well, this cookie dough makes only 6 cookies, which is perfect for small gatherings. In our case only about 5 people, but I never mind a leftover cookie. 😉 

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These are too good, marshmallow all gooey in the middle and all! Head on down below to check the recipe out and make them for your next fire pit night! 

1/2 Dozen S’mores Cookies

Ingredients:

2/3 Cup All-Purpose Flour

1/2 tsp Baking Soda

1/4 Cup Imperial Vegetable Oil (I used the baking sticks)

1/3 Cup Brown Sugar

2 Tbsp  white Granulated Sugar

1/2 tsp Vanilla extract

1 Egg Yolk

1/2 Cup Hershey’s S’more Baking Pieces

3 large Marshmallows, each cut in half 

 

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INSTRUCTIONS: PREHEAT OVEN TO 350°F 

1. Mix the flour and baking soda together in a small bowl. 

2. Beat vegetable oil, brown sugar, and sugar for 1 minute in a slightly larger bowl. 

3. Stir in flour until completely mixed, and fold in the S’mores baking pieces. 

4. On a baking sheet lined with parchment paper, drop the cookie dough on by the spoonful. Flatten them out and place a half of marshmallow right in the center. Bake in the oven for 12 minutes and enjoy warm! 

 

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Happy Fall, and until next time, Happy Fall Baking! 🙂 

 

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Donut Hole Trifile

Raise your hand if you LOVE The Office! Um…ya, ME TOO! It is one of THE most binge-worthy shows in my book, and I don’t binge a lot. (And I’ve seen the full series multiple times..lol) It is fantastic, no matter what. Happy, sad, bad mood, need to lay and do nothing day, The Office is perfect for any of those times and so many more. I guess I would have to say Jim and Dwight are my favorites, they’re HILARIOUS, and I love the pranks. But of course there are other characters like Meredith and Stanley who are great, and of course, Angela Martin! If you didn’t tear up when she and Dwight finally got married, then idk. I really don’t even know. LOL

 

Anyway, as it turns out, Angela Martin is actually Angela Kinsey, and has a really cool baking YouTube show with her husband Joshua Snyder called Baking With Josh And Ange. The show is great, they have a lot of awesome guest stars and tasty treats! One thing fans of Angela know is that she loves donuts! (Duh, who doesn’t?!) I was so excited when I saw Josh had made a Valentine’s Day Donut Surprise for Angela and posted the how-to video on YouTube.

 

Now, the donuts that Josh made are real donuts, iced with a hole and everything. I don’t have a donut baking pan yet so I had to compromise. I used a mini muffin tin and came out with nice donut hole-ish shapes. So I just called the ones I made donut holes, and they tasted great! The nutmeg adds such a nice warm, hearty flavor that they’re fantastic plain!

 

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I wanted to step it up a notch though. I wanted to do light, and fruity, with warm and sweet flavors, creamy and cold. Oh, the ideas were swirling around in my head! I looked in my fridge and saw blueberries and strawberries, and heavy whipping cream. My baking pantry had a package of vanilla pudding in it, so I grabbed that and put it on the table as well.

First, I chilled my whisks and bowl in the freezer for 20 minutes before whipping the heavy cream. You need the bowl to be cold.

 

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After my bowl was cold enough, I took 1 Cup of heavy cream and beat it on high with 2 tsp of sugar for about 1 minute to form stiff peaks. Set the whipped cream aside while you mix your pudding according to the box directions, and cut and slice your fruit accordingly.

Here, let’s make this easy with a step-by-step below!

 

 

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DONUT HOLE TRIFLE:

INGREDIENTS FOR DONUT HOLES:

1 Cup AP Flour

1/2 Cup Sugar

1 tsp Baking Powder

1/2 tsp Salt

1/4 tsp Nutmeg

2 Tbsp Butter (melted)

1 egg

1/2 cup Milk

1 tsp vanilla

HOW TO MAKE DONUT HOLES!!! 

  1. Mix your dry ingredients together. (Flour, sugar, baking powder, salt, and nutmeg)
  2. Add the wet ingredients to your dry. (Melted butter, eggs, milk, and vanilla) Mix until just combined.
  3. Pour into your greased mini muffin tins, and bake at 350°F for 8 minutes. Let cool on the counter. **For regular donuts like Josh and Ange’s use a donut baking tin**

 

WHAT YOU NEED FOR THE TRIFLE:

12 Donut holes from above recipe

1/2 Cup Whipped Cream

1 Package Instant Vanilla Pudding

Fresh Strawberries and Blueberries (About 1/2 pint each)

 

HOW TO PUT YOUR TRIFLE TOGETHER:

  1. Make sure your pudding has been made according to package directions, and that your heavy cream has been whipped to stiff peaks.
  2. Break up the donut holes a bit. Layer a trifle bowl with the donut holes, pudding, then fruit. Repeat until the bowl is full, top with whipped cream. Chill the trifle in the fridge until ready to serve.

 

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Credit for the lovely painting goes to my sister! 

 

Enjoy this refreshing cold dessert in the summer heat loves! Until next time, Happy Baking!

 

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youtube link baking w/josh and ange channel: https://www.youtube.com/channel/UCQ9qIOTYaUD5g2z9Oiyzvjw

Chocolate and Butterscotch Chip Cookies: Made With Cinnamon and Buttermilk!

Happy July 1st Bakers!

I don’t know about anyone else, but I certainly am staying indoors this weekend; no BBQs for me! Don’t get me wrong, I’d love a nice juicy burger off the grill just as much as the next girl, but the heat is too much for me. It’s like…A TRILLION degrees out there and too much heat gives me a headache. So I’ll stay in and have a nice cool meal like sushi, and bake in the comfort of the A.C.

That’s how I came up with these great biscuits. Originally, I wanted them to be cookies. I actually called them cookies the entire day until I finally came to terms with the fact that they have more of a biscuit texture than a cookie, and are way thicker than an actual cookie should be, so they are officially biscuits.

 

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Delicious, warm and aromatic biscuits. They fill your whole house with the scent of cinnamon and it brought me right back to the beginning of Fall! Oh, how I long for it to be fall right now. To be comfortable in shorts and a sweatshirt, to not sweat the moment I step out of the door. (Okay, enough about the heat.)

I wanted something sweet, but not too sweet, and unique. I had some leftover Butterscotch chips (I can’t remember what from now), and some Milk Chocolate Chips as well. I said, let’s do a Chocolate Chip Cookie variation. YES, ANOTHER ONE. You can never have too many alternatives to a classic staple in the baking world!

 

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So, Butterscotch, Chocolate…I wanted to add ONE more thing because I just never know when to stop. Sometimes it’s good, sometimes it’s bad. This time, IT WAS GOOD! I grabbed the ground cinnamon from the cabinet and tossed a HEAPING teaspoon of cinnamon right into the dry ingredients. (Oh, wait! There’s SEA SALT in here too! 1/4 tsp in the actual batter itself, and then I sprinkled some right on top just as the biscuits came out of the oven.)

I used 1/3 cup of brown and granulated white sugar and used only one teaspoon of vanilla. I didn’t want a strong vanilla flavor overpowering the light sweetness of the butterscotch! And I definitely want to try and get these into more of a cookie form instead of biscuit, although they are great this way! I just want to try and see if I can get them a little thinner and crisper because I think they’d be even more amazing that way! Perhaps instead of heaping them onto the cookie sheet by the tablespoon, next time I will go for the teaspoon. All in a day’s adventure!

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HERE’S HOW! (This makes about 28 to 30 cookies)

 

INGREDIENTS:

3 1/2 Cups AP Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Sea Salt (and a little extra for sprinkling tops if you choose)

1/2 Cup Butter

1/3 Cup Granulated White Sugar

1/3 Cup Brown Sugar

2 Eggs

1 tsp Vanilla Extract

1/2 Cup Buttermilk

1 Cup Chocolate Chips

1 Cup Butterscotch Chips

 

INSTRUCTIONS:

  1. In a medium mixing bowl, combine the AP flour, baking soda, baking powder, cinnamon and sea salt. Set aside.
  2. In a separate slightly larger mixing bowl, cream the butter and both sugars together for about 3 minutes.
  3. Add the eggs ONE at a time to the butter and sugar mixture. You should beat each egg for one minute before adding the other egg/ingredients.
  4. To the buttersugaregg mixture, add the dry and the buttermilk, alternating in 3 parts. (Start with dry, buttermilk, dry, buttermilk, dry, buttermilk)
  5. Stir the chocolate and butterscotch chips in by hand.
  6. Bake at 350°F until they are golden, and your kitchen smells like a cinnamon factory!

 

**When I was making these, I lined my cookie sheet with parchment paper and heaped the dough on in tablespoons. As I said, they came out more biscuit like than cookie, so if you want a thinner, more cookie-like version try a teaspoon instead. That’s what I’m going to try next time.**

 

 

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Until next time, Happy Baking!

Summer Fruit Tart, Number 2!

Happy Tuesday, baking friends!

Tomorrow is my mother’s birthday, and she isn’t a big cake person. She LOVES fruit though, so I decided to make another fruit tart to celebrate instead!

This time, I used a chocolate custard, instead of vanilla like I did in the Original Recipe…YUM!

 

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Blueberries were on sale buy one get one free at the grocery store this week, so I bought 2 cartons, along with some strawberries, a kiwi, and a can of peaches. (Normally, I like EVERYTHING fresh, but unfortunately, I’m allergic to fresh peaches, so I have to eat the ones from a can instead.)

 

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If you want the “How To’s” for this delicious tart, simply click above to the Original Recipe link and follow those instructions. When making the custard, make sure you add 3/4 cup of cocoa powder to your custard ingredients.

 

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Until next time, Happy Baking!

Summer Berry Fruit Tart

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         Mother’s Day was just a few weeks ago, and I needed to make a light, fresh dessert for after dinner with Mom. I had gone to the grocery store and may have overloaded myself with berries and other fruits. I didn’t want to waste them, so I decided on a fresh fruit tart, with a silky smooth custard center. While I do like to make everything from scratch, I used a store bought Graham Cracker Crust that I had left over from the holidays. It tasted just as delicious and cut down half my work time.

 

Let’s talk about the custard filling for a second. I HATE microwaves. But sometimes, even I need to cheat. Making custard on the stove top is especially rewarding, but also a process. I found an easy recipe for Vanilla Custard from scratch on AllRecipes.com though, and it was made in a microwave. I was feeling very tired, so I figured, why not? It’s still from scratch, I’m just cutting down the stove top time.

 

I did use heavy cream instead of milk in my recipe, it makes the custard sooooo much creamier. I also did not use salt, and instead used an extra teaspoon of vanilla, because I really wanted that extra vanilla-y flavor. And I have to tell you, this came out just as good in the microwave as it would have on the stove top. I swear!

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For this tart specifically, I used strawberries, blueberries, kiwi, and banana. The bananas are the very bottom layer right after the crust but before the custard. Almost like a banana pudding! Of course, you can use any type of fruit you’d like for this, I was just using whatever I had in the fridge that I didn’t want to waste!

 

There are so many things you can do with fruit tarts, let your imaginations run wild! And, if you’re a chocolate lover, and think a chocolate custard would make you happier, simply add ¾ cup cocoa powder to your dry ingredients and whisk away!

 

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SUMMER BERRY FRUIT TART RECIPE: Serves 6 to 8 people, total time 45 minutes

 

INGREDIENTS:

For the Vanilla Custard:

2 Cups Milk

3/4 cup Granulated Sugar

5 Tbsp All Purpose Flour

2 eggs

2 tsp Vanilla Extract

(3/4 cup Cocoa Powder ONLY if you’re opting for a Chocolate Custard!)

For the Crust/Fruit:

1 9″ Graham Cracker Pie Crust

3 to 4 Strawberries, sliced

1 Banana, sliced

2 Kiwi, slice

INSTRUCTIONS

  1. Microwave milk on medium heat for 3 minutes
  2. Separately combine the sugar and flour (*If opting for the chocolate custard, mix in 3/4 cup of cocoa powder in with this as well*)
  3. Mircowave again for 4 minutes, in 1 minute intervals, stirring in between each one
  4. Whisk eggs in a separate bowl until they are frothy, then whisk 1/3 cup of the hot milk into the eggs. Then, whisk that egg mixture into the rest of the milk
  5. Heat in the microwave again for 2 more minutes. Stir in the vanilla, then chill in the fridge for 30 minutes so it can firm up

**IMPORTANT NOTE** Before chilling your custard, insert a thermometer into the custard mixture. It should read between 165 degrees F and 170 degrees F. If the custard HAS NOT reached this temperature, pour the mixture into a pot and cook on the stove top under medium heat (stirring constantly so the custard does not burn) until is has reached the proper temperature. It is important for the custard to be at least 165 degrees F because this means the eggs are fully cooked and your custard is safe to eat!

 

Easy Cinnamon Stuffed Buns With Streusel Glaze Topping

    I LOVE bread. All forms of bread. Rolls, buns, loaves, I don’t care what shape it comes in, bread is amazing. I refuse to not eat bread. I may turn out to be the fattest person in America sure, but I will always eat bread. I don’t know what kind it is, maybe pumpernickle? But the bread that they bring out to your table at Outback Steakhouse is the BEST. Hands down, no arguments, case closed. That shit is amaaazing!

    Anyway, I recently picked up a magazine called Where Women Cook, put together by Jo Packham. You can find Where Women Cook along with Where Women Create, Where Women Work and What Women Create here. Such a fabulous, inspiring publication! 

 

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    I wasn’t looking for anything in particular when I took my magazine off the shelf today. Just something delicious! After thumbing through the mouth-watering, vibrant pages, I turned back to the first one and settled on that. The section of the magazine is called “From My Kitchen Table” and the recipe is from Jo Packham herself! (She titles the recipe Cinnamon Surprise Buns with Streusel Topping) I say Cinnamon Stuffed buns, but same thing! 🙂 

 

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    So I got to work, and soon my kitchen although I had turned it into quite a mess on accident, (oops! Flour EVERYWHERE, overturned the bag, so I had to pause and clean that up) but once I got going, the whole house smelled like cinnamon! I brewed a pot of coffee while I was waiting for these delights to bake, and it was like I was in my very own private coffee shop! (If only lol) 

 

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    You guys, these are perfect anytime, but I just had one with a cup of coffee and it was HEAVEN. I swear. Perfect Monday morning breakfast. Or any day of the week for that matter! 

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    Below is What You Need, and the How To. Any questions feel free to leave a comment or a message! Happy Baking! 

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CINNAMON STUFFED BUNS (CINNAMON SURPRISE BUNS WITH STREUSEL TOPPING)  

Recipe Created By: Jo Packham; Learn about Jo here

 

Ingredients:

For the filling:

1/4 cup Brown Sugar

1 Tbsp Cinnamon

2 tsp melted Butter, unsalted 

For the Bun Dough:

1 cup warm water

2 packages of active-dry yeast

1 tsp sugar

1/2 cup melted butter

1/2 cup white, granulated sugar

3 eggs

1 tsp salt (I did not use salt)

4 cups all purpose flour

For the Streusel Topping:

1/4 cup flour

2 Tbsp brown sugar

2 Tbsp Butter, unsalted, cold

1/4 tsp cinnamon

**Note: For my Streusel Topping, I changed it up a bit and made it into more of a glaze. For a Streusel glaze, I used 4 Tbsp of flour, 1/4 cup brown sugar, 3 Tbsp melted butter, 1 tsp cinnamon. Either topping tastes great, or get creative and make one up yourself!** 

HOW TO MAKE THE BUNS:

Filling:

  1. To make the filling, mix the brown sugar, cinnamon, and butter together in a bowl. Set that aside.

Bun Dough:

  1. Get a large bowl. Combine the warm water and yeast packets, and 1 tsp of sugar. Set the bowl aside for about 5 minutes so the yeast can bloom.
  2. In a seperate bowl, mix the butter, sugar, eggs, and salt(if using) together. **Note:Jo’s recipe calls for the use of a mixer with a dough hook. I am not blessed enough to have such a luxury, and I so I mixed this with just a wooden spoon, and it came out just fine! So if you don’t have a mixer, not to worry! You can still make these delicious treats!**
  3. Add the yeast mixture to the butter mixture and stir until just combined.
  4. Now, add the flour 1 cup at a time. Mix the dough between each cup. Once you’ve added enough flour, the dough should start to pull away from the bowl.
  5. Take the dough out of the bowl and knead it on a lightly floured surface for about a minute.
  6. Grease a 13 x 9 inch baking pan with some baking spray.
  7. Next, divide your dough into 24 balls. Stuff each dough ball with about 1 tsp of the cinnamon filling, and then place them in your baking pan. (The rolls can touch, it’s fine)
  8. Cover your baking pan with plastic wrap and let the rolls rise for 1 hour. Preheat your oven to 375°F

Streusel Topping: Jo’s Version

  1. Combine flour, brown sugar, butter, and cinnamon in a food processor until crumbly. Sprinkle the tops of your buns with the streusel topping.

Streusel Glaze:My Version

  1. Combine your dry ingredients while the butter melts. (About 10 seconds in the microwave)
  2. Add butter to dry ingredients, mix until combined. Spread over the tops of your buns before baking.

**BAKE THE ROLLS FOR 15-18 MINUTES at 375°F IN YOUR OVEN. I have a slightly lower temperature on my oven, so my rolls took the total 18 minutes to bake** 

 

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