Monday, July 3, 2017
It is a holiday weekend.....or more like a four day holiday for some people and of course with this brings BBQ after BBQ. Tried a new blondie bar recipe. Enjoy!
1 cup unsalted butter, melted
2 cups packed light brown sugar
hearty pour of pure vanilla extract
¼ teaspoon salt
1 cup cake flour
1 cup AP flour
½ teaspoon baking powder
2 Trader Joe's dark chocolate bars chopped.
1. Preheat oven to 350ºF.
2. Line a 7x 11 baking dish with parchment paper.
3. Mix in the sugar and butter until fluffy.
4. Add in the vanilla and eggs. Mix until combined.
5. Add in the flours, salt, and baking powder. Mix until combined.
5. Mix in the chocolate bars (chopped up).
6. Place batter in prepared dish and bake for 35-40 minutes ( edges will brown and middle should look gooey but cooked.)
7. Cool , cut and enjoy!
recipe adapted from:
Saturday, July 1, 2017
Well, it is summertime anddddd one of my favorite things to do in the summer is go berry picking! I know that I could just buy them at the farm, farmers market, or at the market but I don't know why they just taste so much better knowing that you picked them. Or maybe (the real reason) is because they were just picked! I also use summer to try and bake more because I have more time to experiment. I love to bake anything new and I like to repeat recipes that I/ or other people really like. But for some reason I don't make pies too often or really at all. I am thinking it is probably because I tend to bake and give the goods to different groups of people (and myself) and you can't split a pie like that. So when I do bake pie like treats, they tend to be smaller tarts or mini pies. I have a go to pie crust recipe that I usually use but was unsure if it would make enough to make a top as well (because I usually just make tarts with it). Also my first real attempt at a lattice top! I tired once last summer or the summer before but sort of half tried and then said never mind....whoops. Didn't end up the prettiest but could have put more effort into slicing the strips! (Next time......apple raspberry...come apple season.) So today I tried all new recipes after I did some raspberry picking! Enjoy a raspberry rhubarb pie NOT a strawberry rhubarb pie (we are having strawberry shortcake as well so I didn't want to have so many strawberry things).
- For the crust:
- 2 1/4 cups flour ( I used 1 cup cake, and 1 and 1/4 white wheat)
- 1/2 tsp sea salt
- 1 1/2 sticks butter, cold (in slices)
- 2 eggs
- 4 TBS cold water ( I only ended up using 3 but depends)
- hearty pour of pure vanilla extract
- 1/2 tsp ground cinnamon
- For the filling:
- About 4 and 1/2 cups rhubarb (sliced and chopped)
- 2 cups of raspberries
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/4 cup cornstarch
- milk for brushing the pie crust
1. In a bowl, mix the flour and salt together.
2. Cut the cold butter into the bowl in small pieces.
3. Add the flour and butter into your mixer and mix with the dough hook until small pea sized crumbs form.
5. Add the cinnamon and vanilla
4. Add the eggs and water.
5. Mix together using the dough hook until just combined and a ball forms.
6. When the ball forms and holds in a ball wrap in plastic and chill for 30-45 minutes.
1. Add the rhubarb, sugars and then raspberries.
2. Stir with a wooden spoon until the fruits and sugars are mixed.
3. Add in the cornstarch. Stir gently until all combined.
4. Place in fridge while dough finishes chilling.
When ready to bake:
1. Preheat oven to 400.
2. Take chilled dough out and roll out 2/3 of the dough.
3. Line your pie dish with that dough making sure there is enough dough going up the sides.
4. Add in the filling ( if you have a lot of excess liquid I would not add all the liquid).
5. Roll out the remaining dough and slice into thin slices.
6. Place the slices into a lattice pattern on the top of the filling and then I also lined the circumference with a strip of dough.
7. Brush top of pie with milk and sprinkle more white sugar on top.
8. Place in oven and bake for 20 mins at 400.
9. Turn the oven down to 350 and bake for 40-50 more minutes until crust is browning and filling is cooked.
10. Let cool and enjoy topped with some ice cream, more berries, and whipped cream (make your own!)
(and yes that is my hot plate I made in middle school IA class circa. 2000. HA)
recipe adapted from:
Sunday, May 28, 2017
The title pretty much says it all. I bought a couple bags of dark chocolate peanut M&M's at Target last weekend and I had one bag left staring at me. I wanted to bake but couldn't decide what so I made these babies. Enjoy!
- 1 large egg
- 1 stick of unsalted butter melted
- 1 cup dark brown sugar
- 1 hearty pour of pure vanilla extract
- 1 cup cake flour
- 1pinch of sea salt
- 1 large bag of dark chocolate peanut M&M's(or flavor of choice)
- Preheat oven to 350F.
- Line an 8-by-8-inch baking pan with aluminum foil and spray with oil or line with melted butter (not the one listed in the recipe!)
- In your mixer bowl add the sugar and butter and mix until combined.
- Add in the egg and vanilla and mix until combined.
- Add in the flour and salt and mix until JUST COMBINED!
- Fold in the 3/4 the bag of M&M'Ss.
- Transfer the batter to the prepared pan and smooth out the top.
- Top the smoothed out batter with the remaining M&M's.
- Bake for about 25 to 30 minutes ( when a knife inserted in the center comes out clean without batter...will have melted chocolate).
- Let bars and pan cool and the cut and serve!
recipe adapted from: https://www.averiecooks.com/2015/05/mms-chocolate-chip-cookie-bars.html#
Sunday, May 14, 2017
I almost went a holiday without baking. ALMOST. almost. almost. but I couldn't. So I have now found my new favorite cookie recipe. I have been following Ashely on Instagram for quite some time and she is great. She always responds to my probably annoying DM's and has some great recipes. Here is the original recipe I have made some changes.http://www.fitmittenkitchen.com/salted-dark-chocolate-chunk-almond-cookies/
Sunday, May 7, 2017
3 medium very ripe bananas
½ cup Nuts 'n more toffee crunch peanut butter
1 tablespoon pure maple syrup
1 tablespoon melted coconut oil
hearty pour pure vanilla extract
1/2 cup + 2 tablespoons coconut flour
½ teaspoon of baking powder
1/2 teaspoon of cinnamon
1 Trader Joe's dark chocolate bar (chopped up)
1. Preheat oven to 350 and line a muffin tray with liners
2. Mash your naners in a mixing bowl.
3. Add the eggs, syrup, oil, and vanilla to the bowl and mix until combined.
4. Add in the four, baking powder, cinnamon and mix until combined.
5. Add in the peanut butter and mix until combined.
6. At this point if you want all the muffins to have chocolate chips add them in. I did half with and half without so I took half the batter and put it in the muffin tins. Then I folded in the chopped chocolate bar and topped some with the remaining chocolate as well.
7. Place in oven and bake 15-20 mins.
8. Let cool and store in fridge.