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The BAKED Brownie

11 May

One of the most popular bakeries in New York, the Baked bakery, is really well known for their brownies.  For a bake sale at my brother’s school, I decided to give their sweet and spicy brownie recipe a try and it turned out great.  The brownies were rich, dense, chewy, and they looked great.  With a dusting of cinnamon sugar on top, they didn’t even need frosting. 

The recipe speaks for itself.  So do the pictures.


Snow Day Pancakes

12 Jan

Waking up late on a snow day is an awesome feeling, and can only be topped by waking up late and making Chocolate French Silk Pancakes.  There is nothing I would change about this recipe- it isn’t too sweet, and the whole wheat makes me feel good about myself.  I sprinkled some pieces of ginger onto my pancakes, and my brother added chocolate chips, but I can see walnuts, cherries, and coconut all working well with the cocoa.  These pancakes are really light and fluffy, but filling.  Basically, just make them.

Clean- the- fridge Pumpkin Muffins

9 Jan

Usually, when I get in the mood for baking, it’s because I saw a really cool recipe.  This time, I saw an expiration date.  My buttermilk and pumpkin, both barely touched, were about to expire.  So, I pulled up a pumpkin muffin recipe that looked great and adapted it to make it a little bit healthier.  Nothing special, but these muffins look and smell and taste beautiful.  keep in mind that they’re not that swwet, though; they’re muffins, not cupcakes!  Enjoy!

Clean- the- fridge Pumpkin Muffins (adapted from  here)

1 cup all-purpose flour

1 cup whole-grain pastry flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

3/4 cup packed dark brown sugar

3 tablespoons molasses

1/4 cup applesauce

2 large eggs

1 cup canned pumpkin

1 teaspoon vanilla extract

3/4 cup buttermilk

Turbinado sugar or crystallized ginger for the muffin tops (optional)


Preheat oven to 400 degrees F. Prepare a muffin tin with muffin liners or baking spray. 

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

 In a large bowl, whisk the sugar, molasses, applesauce and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

 Pour the batter into the prepared muffin pan and, if desired, sprinkle turbinado sugar or pieces of ginger. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20- 25 minutes or until a wooden pick inserted in center of one of the muffins comes out clean.  Cool, remove, and enjoy!

Pumpkin White Chocolate “Truffles”

29 Dec

As an avid reader of the fantastic HowSweetEats blog and an avid eater of delicious food, when I see a recipe like this one, I have to try it. 

I halved the recipe, and was very pleased when the truffles ended up looking fantastic and very elegant,as if they took an entire day to make.  However, they tasted much different than I expected, for many reasons.  A) My pumpkin bread that I used as a starting point was very moist, probably because our household, sadly, did not have an appropriate loaf pan.  (Also, because I was really hungry and couldn’t be bothered to keep the loaf in the oven for longer than necessessary.)  B) Because of this, I needed significantly less cream cheese to hold the “dough” together- instead of half of a bar (4 oz.), I used about 2.5 oz.  Finally, C) I ended up needing two bars of white chocolate, even though I halved the recipe.  Maybe this is because I’m an inexperienced dipper, but I felt like this was way too much.  Despite all of these complaints, I ended up with 20 beautiful, dense truffles (so dense and rich, in fact, that it was tough to finish even one) that would be great holiday gifts.

Holiday Cookies

23 Dec

The best part of the holidays is always food- especially when you get to make it!  A family friend of ours always has a cookie exchange party, and I was especially excited this year because I had tons of new recipies to try out.  My mom and I ended up making three cookies: the ginger orange cookies that I’ve already posted about, holiday hershey kiss cookies (recipe at HowSweetEats), and my mom’s pumpkin cinnamon whoopie pies.  It was definitely a lot of work and dishwashing, but it was definitely worth it.  The only problem I had was with the chocolate cookies; they were fine, but not as soft and cakey as I had expected.  Everything else was great, and we were so happy that we stole some extra to save for later.  🙂

Chocolate cookies with Hershey Kisses (in mint truffle, bailey's, and candy cane flavors)

Cinnamon filling for pumpkin whoopie pies!

Ginger- Orange Cookies

28 Nov

I first saw these cookies at one of my favorite food blogs, Bakingdom.  I love ginger, and I love icing, so I knew I had to try them, especially around Thanksgiving.  You can, of course, find the recipe on bakingdom, and you SHOULD.  The cookies were amazingly soft and had the perfect amount of ginger.  I made some minor changes (didn’t use cloves, used vegan cream cheese, baked the cookies 2 minutes longer) but the recipe is definitely one that I will use again.  I think that the pictures speak for themselves.

Oh. My. God.

 The frosting was slightly orangey- in a good way- but a little bit oversweet.  I guess that’s kind of the point, though, huh?