I have been very lax in my baking lately as well as my updates, for which I apologize. It is currently the middle of summer and about eight million degrees in my house. Baking would make it almost unbearable considering I don't have air conditioning in my house.
I promise that I will find something new to bake soon. I was supposed to bake cheesecake brownies for a gentleman that is getting married in my office but I completely forgot due to it being a slightly hectic week on top of us having to put down one of our dogs today.
I promise, promise, promise that I will bake something new relatively soon. If any of my readers [I have some, right?] have any suggestions, please make sure to comment and request a recipe!
Happy baking!
Tuesday, July 15, 2014
Sunday, June 1, 2014
Nutella Stuffed Chocolate Chip Muffins
So I guess I'm jumping on what one of my friend's calls the "Nutella craze." When I think about it, there has been an increase in Nutella-based products on BuzzFeed and Pintrest. And I heard that a Nutella bar was being opened. I finally tried Nutella for the first time about a year or so ago and I really enjoy it. Yes. It's terrible for you but all the good things are.
One of my old co-workers had posted a picture of him eating a Nutella snack pack and he and I got onto the conversation of baking something with Nutella. I looked up a recipe and decided that I would make them. Once the second batch is out of the oven, I'm probably going to be delivery girl and give one to him as he is the one who inspired this venture.
I'm currently typing gingerly as well because I suffer for my art. When attempting to see if the tops of the muffins were firm, I burnt my thumb on a molten chocolate chip and am thus handicapped in terms of typing. The space bar is being hit with much caution. Also, batteries kept in the freezer make wonderful ice packs.
Despite my grievous injury... Or lack there of. [I'll admit I'm being a drama queen!] The muffins are very yummy looking and I'm rather proud of the effort. I've also become quite the little chef. I purchased a crock pot about a week and a half ago and made pork with apples and onions. Very delicious. My next adventure is chicken caprese and chicken stroganoff.
Anyway. Here is the delightful recipe! I doubled the recipe, but still used the same amount of yogurt. The batter was very thick so I'm glad I kept it the ratio.
One of my old co-workers had posted a picture of him eating a Nutella snack pack and he and I got onto the conversation of baking something with Nutella. I looked up a recipe and decided that I would make them. Once the second batch is out of the oven, I'm probably going to be delivery girl and give one to him as he is the one who inspired this venture.
I'm currently typing gingerly as well because I suffer for my art. When attempting to see if the tops of the muffins were firm, I burnt my thumb on a molten chocolate chip and am thus handicapped in terms of typing. The space bar is being hit with much caution. Also, batteries kept in the freezer make wonderful ice packs.
Despite my grievous injury... Or lack there of. [I'll admit I'm being a drama queen!] The muffins are very yummy looking and I'm rather proud of the effort. I've also become quite the little chef. I purchased a crock pot about a week and a half ago and made pork with apples and onions. Very delicious. My next adventure is chicken caprese and chicken stroganoff.
Anyway. Here is the delightful recipe! I doubled the recipe, but still used the same amount of yogurt. The batter was very thick so I'm glad I kept it the ratio.
Nutella Stuffed Chocolate Chip Muffins
Ingredients:
Nutella
3 cups of all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
3/4 cup Greek vanilla yogurt
3/4 cup regular vanilla yogurt
1 cup and 2 tablespoons mini chocolate chips
Instructions:
On a wax paper lined baking sheet, drop 15 round teaspoonfuls of Nutella [make sure they don't touch]. Place the baking sheet in the freezer for at least two to three hours or until the Nutella is frozen solid. [It unfreezes really fast!]
Preheat the oven to 375 degrees F. Line 15 muffin cups with paper or foil liners and set aside. In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combing and set aside.
Cream the butter and the sugar in the bowl of the stand mixer until light and fluffy. [This is honestly one of the best smells ever. I think I'm just weird.] Beat in the eggs one at a time, then add the vanilla. Scrape down the sides of the bowl.
Alternate adding the flour mixture and yogurts into the butter mixture. The batter will be really thick. Add the chocolate chips. [I used regular sized. I also used plain Greek yogurt because, confession, I didn't exactly pay attention the recipe.]
Divide the mixture evenly into the prepared muffin tin and fill all the way to the top. Remove the Nutella from the freezer and quickly push the frozen Nutella into the middle of the muffin.
Bake for 20 to 25 minute or until the tops are golden brown.
I can't wait to bring these to work! But maybe I'm the only with an appreciation of Nutella... That would be sad.
Monday, May 12, 2014
Chocolate Cupcakes with Cream Cheese Frosting
So in honor of my birthday [which is today and everyone should leave me happy, shiny comments], I made cupcakes to bring into the office. It seems sort of sad that I would bake for my own birthday, but it's my birthday so I do what I want! Plus, none of the girls in the office are huge bakers and it isn't like I would have gone in demanding that they bake me something. I bake for their birthdays because I enjoy it. Most people I know hate baking. And hello. New recipes!
So, happy 26th birthday to me. Here's to hoping 26 is better than 25! Whoo!
So, happy 26th birthday to me. Here's to hoping 26 is better than 25! Whoo!
Chocolate Cupcakes with Cream Cheese Frosting
Ingredients:
[cupcakes]
1 1/3 cup all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cup sugar
2 eggs
3/4 teaspoon vanilla
1 cup milk
1 cup milk
[frosting]
1/2 cup butter, softened
2 1/2 packages cream cheese, softened
2 1/2 cups powdered sugar, sifted
2 teaspoons vanilla
pinch of salt
Instructions:
Cream the butter and cream cheese on a medium high speed until smooth.
Slowly add the sifted powdered sugar. Beat the mixture slowly until incorporated. Add the vanilla and salt and beat on medium high until mixed. The frosting should be slightly fluffy and smooth.
Chill in the refrigerator for 30 minutes. [I would make the frosting first since it has to chill.]
Preheat oven to 350 degrees F. Line a muffin tin pan with paper liners [I used my beloved mini muffin tin]. Sift together the flour, baking powder, baking soda, cocoa, and salt and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy [This is a huge pain in the but with the small amount of butter, but the minute you add the eggs it starts to look normal]. Ad the eggs one at a time, beating well with each addition, then stir in the vanilla [which I totally forgot to do, but my cupcakes taste fine. Again, I do what I want.] Add the flour mixture alternately with the milk. Beat well. Fill the muffin cups 3/4 of the way.
Bake for 15 to 17 minutes In the oven or until a toothpick inserted into the cake comes out clean.
And they are delicious! My dad asked why I was eating them... I just looked at him and was like, it's my birthday. I can do what I want! Be jealous that you don't work in my office.
Slowly add the sifted powdered sugar. Beat the mixture slowly until incorporated. Add the vanilla and salt and beat on medium high until mixed. The frosting should be slightly fluffy and smooth.
Chill in the refrigerator for 30 minutes. [I would make the frosting first since it has to chill.]
Preheat oven to 350 degrees F. Line a muffin tin pan with paper liners [I used my beloved mini muffin tin]. Sift together the flour, baking powder, baking soda, cocoa, and salt and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy [This is a huge pain in the but with the small amount of butter, but the minute you add the eggs it starts to look normal]. Ad the eggs one at a time, beating well with each addition, then stir in the vanilla [which I totally forgot to do, but my cupcakes taste fine. Again, I do what I want.] Add the flour mixture alternately with the milk. Beat well. Fill the muffin cups 3/4 of the way.
Bake for 15 to 17 minutes In the oven or until a toothpick inserted into the cake comes out clean.
And they are delicious! My dad asked why I was eating them... I just looked at him and was like, it's my birthday. I can do what I want! Be jealous that you don't work in my office.
Sunday, April 20, 2014
Cookie Dough Cheesecake Bars
I don't exactly need an excuse to bake, but as I am using Easter [Happy Easter by the way] and my co-worker's birthday tomorrow as my reason for trying out a new recipe. I was going to make baklava cups for my co-worker's birthday, but I really do hate working with phyllo dough. And I feel like that is more of a refreshing, summer dessert. But also, I'm really lazy and don't want to work with phyllo dough, especially not on a holiday.
There are always the someecards that talk about going on Pintrest to find a recipe to bake and then you end up spending hours on Pintrest and don't bake anything. For once, this did not happen to me, but I do have a tendency to get off track at times. I found this recipe after my mother asked me what I was going to bake for my grandmother's for Easter. [I happen to be designated family baker.]
I am a huge fan of cookie dough and cheesecake so what better to make than cookie dough cheesecake bars. While very involved, it is a delicious recipe. I did alter it a little because the cookie dough says not to use any egg, but to me, that does not make sense and it is difficult for the dough to keep together, but maybe they wanted it to be like that on purpose. Whichever the reason, mine came out fine so it doesn't matter anyway!
There are always the someecards that talk about going on Pintrest to find a recipe to bake and then you end up spending hours on Pintrest and don't bake anything. For once, this did not happen to me, but I do have a tendency to get off track at times. I found this recipe after my mother asked me what I was going to bake for my grandmother's for Easter. [I happen to be designated family baker.]
I am a huge fan of cookie dough and cheesecake so what better to make than cookie dough cheesecake bars. While very involved, it is a delicious recipe. I did alter it a little because the cookie dough says not to use any egg, but to me, that does not make sense and it is difficult for the dough to keep together, but maybe they wanted it to be like that on purpose. Whichever the reason, mine came out fine so it doesn't matter anyway!
Cookie Dough Cheesecake Bars
Ingredients:
[crust]
1 1/2 cups graham crackers crumbs
5 tablespoons unsalted butter, melted
[chocolate chip cookie dough]
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
3/4 cup all purpose flour
1 cup semi-sweet chocolate chips
[cheesecake filling]
10 ounces cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
Instructions:
Preheat oven to 325 degrees F. Line an eight inch square baking pan with parchment paper or foil, allowing a little to overhand, and spray with nonstick cooking spray. Set aside. [I don't like to line my baking dishes because everything comes out looking strangely shaped. I just buttered a casserole dish a per my usual method.]
Mix the melted butter and graham cracker crumbs [I crumbled them in a food processor.] until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooking rack. Do not turn off the oven.
While the crust is cooling, prepare the chocolate chip cookie dough. In a bowl of a stand mixer, beat butter, brown sugar, granulated sugar, salt, and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed and mix until just incorporated. Add egg until dough comes together. Mix in the chocolate chips then set aside.
In the bowl of a stand mixed, mix together cream cheese and sugar until smooth. Mix in the egg and vanilla on low until just incorporated. Pour the cheesecake batter into the prepared crust. Smooth out to cover the entire crust. Using your hand to form clumps of cookie dough. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough on top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter. [To make it a little more chocolatey, you can sprinkle some extra chocolate chips on the batter.]
Bake for about 30 minutes until the top feels dry and firm [the cookie dough layer] and the entire pan looks set if given a gentle shake. [I stuck a toothpick in it to see if the cheesecake layer was done. It will come out clean if it is baked all the way through.]
Just for the record, my house smells absolutely amazing right now. Even when I was baking the graham cracker crust my house smelled like heaven. Add chocolate and cheesecake. Ultimate deliciousness.
1 1/2 cups graham crackers crumbs
5 tablespoons unsalted butter, melted
[chocolate chip cookie dough]
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
3/4 cup all purpose flour
1 cup semi-sweet chocolate chips
[cheesecake filling]
10 ounces cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
Instructions:
Preheat oven to 325 degrees F. Line an eight inch square baking pan with parchment paper or foil, allowing a little to overhand, and spray with nonstick cooking spray. Set aside. [I don't like to line my baking dishes because everything comes out looking strangely shaped. I just buttered a casserole dish a per my usual method.]
Mix the melted butter and graham cracker crumbs [I crumbled them in a food processor.] until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooking rack. Do not turn off the oven.
While the crust is cooling, prepare the chocolate chip cookie dough. In a bowl of a stand mixer, beat butter, brown sugar, granulated sugar, salt, and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed and mix until just incorporated. Add egg until dough comes together. Mix in the chocolate chips then set aside.
In the bowl of a stand mixed, mix together cream cheese and sugar until smooth. Mix in the egg and vanilla on low until just incorporated. Pour the cheesecake batter into the prepared crust. Smooth out to cover the entire crust. Using your hand to form clumps of cookie dough. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough on top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter. [To make it a little more chocolatey, you can sprinkle some extra chocolate chips on the batter.]
Bake for about 30 minutes until the top feels dry and firm [the cookie dough layer] and the entire pan looks set if given a gentle shake. [I stuck a toothpick in it to see if the cheesecake layer was done. It will come out clean if it is baked all the way through.]
Just for the record, my house smells absolutely amazing right now. Even when I was baking the graham cracker crust my house smelled like heaven. Add chocolate and cheesecake. Ultimate deliciousness.
I will post a picture of them actually cut them. I'm really excited to try one! Yum!
Sunday, April 13, 2014
Upcoming Projects
So it's not that I haven't been baking lately. Just all I seem to be baking is the M&M sugar cookie bars that I made in my last entry.
I actually have a batch in the oven right now for my mother. I think this is my new staple considering she usually asks me to make cream cheese brownies, which is a half day project half of the time. What's so great about the sugar cookie bars is that they are delicious but take about 15 minutes to prepare. Though binge watching all three seasons of The Walking Dead on Netflix is a food deterrent.
But I figured I would give an update on what is coming up. I still have a few older recipes that still have to be posted, but I have a few new recipes that I'm excited to try. One of the boys I work with suggested I make popovers and I found a great recipe for them along with strawberry butter.
I also plan on making Nutella Rugelach, which is made in the form of a crescent by rolling a triangle of dough around a filling. I also plan on starting this adventure soon: http://www.buzzfeed.com/tashweenali/bite-size-desserts
Bite-sized desserts! Yay! I'm very much looking forward to making baklava cups. I haven't eaten baklava in ages, but it's delicious and very fun to eat.
I have another work friend's birthday coming up soon as well, so maybe I'll make that. Thus ends the random update. New recipes to come soon!
I actually have a batch in the oven right now for my mother. I think this is my new staple considering she usually asks me to make cream cheese brownies, which is a half day project half of the time. What's so great about the sugar cookie bars is that they are delicious but take about 15 minutes to prepare. Though binge watching all three seasons of The Walking Dead on Netflix is a food deterrent.
But I figured I would give an update on what is coming up. I still have a few older recipes that still have to be posted, but I have a few new recipes that I'm excited to try. One of the boys I work with suggested I make popovers and I found a great recipe for them along with strawberry butter.
I also plan on making Nutella Rugelach, which is made in the form of a crescent by rolling a triangle of dough around a filling. I also plan on starting this adventure soon: http://www.buzzfeed.com/tashweenali/bite-size-desserts
Bite-sized desserts! Yay! I'm very much looking forward to making baklava cups. I haven't eaten baklava in ages, but it's delicious and very fun to eat.
I have another work friend's birthday coming up soon as well, so maybe I'll make that. Thus ends the random update. New recipes to come soon!
Thursday, March 27, 2014
M&M Sugar Cookie Bars
Readers: You know how I said previously that you should drop everything and go make those croissants with Brie and apples? Nope. Seriously drop everything you're doing at this very second and make these. These cookie bars are like a piece of heaven. In fact, I'm convinced there is a special place in heaven carved out for people so they can eat just these. I know because I tried them and it took everything in my power not to scarf all of them down.
I made these for one of the pastor's in the town I cover. I don't believe I mentioned it previously, but I am a journalist for a weekly newspaper and I cover two local towns. The pastor has become a good friend of mine after he helped me out through a particularly rough patch in my life a few months ago. He is a very welcoming, cheerful, and comforting person. And get this. He's a total bad ass who rides a motorcycle. I bet that completely blows your perception of a religious figure right out of the water, eh? But anyway, it was his birthday earlier this week and I texted him to wish him a good one. Like I typically do, I offered to make something delicious for him, especially since he is always very generous with me, such as taking me out to lunch.
I also tossed half the batch in the refrigerator for the birthday of one of my co-workers. Killing two birds with one stone I guess. Her birthday is next week and she isn't in the office on Thursday or Friday and Tuesday night is too hectic. So I'm choosing to be smart about it!
This comes from another recipe found on Pintrest. I have enough things pinned on my baking board that I might as well start actually making some of them. Not to mention Buzz Feed has given me two ideas for a series for this blog [bite-sized treats and different kinds of cheesecake!]. They came out beautifully and are very tasty.
I made these for one of the pastor's in the town I cover. I don't believe I mentioned it previously, but I am a journalist for a weekly newspaper and I cover two local towns. The pastor has become a good friend of mine after he helped me out through a particularly rough patch in my life a few months ago. He is a very welcoming, cheerful, and comforting person. And get this. He's a total bad ass who rides a motorcycle. I bet that completely blows your perception of a religious figure right out of the water, eh? But anyway, it was his birthday earlier this week and I texted him to wish him a good one. Like I typically do, I offered to make something delicious for him, especially since he is always very generous with me, such as taking me out to lunch.
I also tossed half the batch in the refrigerator for the birthday of one of my co-workers. Killing two birds with one stone I guess. Her birthday is next week and she isn't in the office on Thursday or Friday and Tuesday night is too hectic. So I'm choosing to be smart about it!
This comes from another recipe found on Pintrest. I have enough things pinned on my baking board that I might as well start actually making some of them. Not to mention Buzz Feed has given me two ideas for a series for this blog [bite-sized treats and different kinds of cheesecake!]. They came out beautifully and are very tasty.
M&M Sugar Cookie Bars
Ingredients:
1 stick butter
3/4 cup granulated sugar
1 egg
3/4 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
M&Ms
Instructions:
Preheat the oven to 350 degrees F.
Melt the butter in a large mixing bowl [I would say to put the butter in the microwave for two 20-second increments]. Stir in sugar. Once it is slightly cooled [around three minutes], beat in the egg and vanilla.
In a separate bowl, combine the flour and baking powder. Stir this into the butter and sugar mixture.
Press into a greased eight-inch by eight-inch baking dish. Bake for approximately 15 minutes. Pull the half-cooked dough out of the oven and top the cookie with M&Ms, pressing them into the dough gently.
Return to the oven to bakes for an additional 10 to 12 minutes, or until the top is set and the cookies don't wiggle when you shake the pan. They should shouldbe with barely golden edges.
Cool completely in the pan before cutting.
Friday, March 21, 2014
Croissants With Brie
I'm going a little off the beaten path with this recipe, also found on Pintrest. I'm going for savory rather than sweet and I was blown away. These were so delicious! I don't even want to admit how many I ate! And it included one of my favorite kind of cheese, Brie. Yum. I used pre-made croissants, Pillsbury, which are the best, but you can look up a croissant recipe. I'll eventually make my own croissants.
This is also a pretty healthy snack. The weekend I made them, I brought them to my college roommate's house and her mom really liked them as well. I definitely recommend them and they are the best if they are still warm. The minute you're done reading, I'm pretty sure you should drop everything you are doing, go to the store to buy the ingredients, and make these.
Just putting the idea in your head.
This is also a pretty healthy snack. The weekend I made them, I brought them to my college roommate's house and her mom really liked them as well. I definitely recommend them and they are the best if they are still warm. The minute you're done reading, I'm pretty sure you should drop everything you are doing, go to the store to buy the ingredients, and make these.
Just putting the idea in your head.
Croissants With Brie
Ingredients:
croissants
Brie cheese
Granny Smith apples, sliced
pecans
honey
Instructions:
Preheat the oven to 350 degrees F.
Roll out the entire container of croissants and separate the dough. Layer the apples, Brie, and pecans at the widest end of the croissant dough. Drizzle a bit of honey over the layers. Roll the dough into a bundle so the layers are covered.
Bake in the oven for 15 minutes.
Then eat them all!
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