Took a Cookie Break From Howling at the Moon (It's Almost Halloween!)

Last night I was scouring the hundreds of recipes that I have saved in the "bookmarks" section of my internet browser. It seems like the idea to bake  is always a prominent fixture in my mind, but the looming question is always, "Now WHAT am I going to make?" I also wanted to make something to take to work tomorrow. (I have this plan that I'm going to make friends with everyone in my office...one baked good at a time. So far, so good. )

Cookies are instant friend-makers.  Make no mistake about it, my friends.

I wanted to keep things relatively simple today. I didn't want to use a ton of dishes and utensils, I didn't want to have to go to the store in a desperate search for an obscure ingredient, and I DEFINITELY wasn't in the mood for a super complicated recipe. But just because I wanted to take it easy, doesn't mean that I wanted to make some run-of-the-mill cookie that you can just as easily make from a box. I wanted sugar cookies, but it just wouldn't be a product of my kitchen if there wasn't  a little something extra. Thus, I decided on the classic, simple, yet eye-catching Black and White Cookie.

And for the record, I used a ton of dishes and utensils. Eh, we can't win 'em all.

Baking is so relaxing, don't you think?

I am thoroughly enjoying owning a Silpat. What is parchment paper? I've forgotten. (Just kidding. My Silpat is a little bigger than my baking sheet, so I still keep a roll of parchment paper around just in case.)

I used my trusty ice cream scoop to evenly measure out my cookies. It's funny, I use that ice cream scoop for everything from cookie batter, to cupcakes, to pancakes, but never, ever for ice cream. Weird, right?

An hour later, I had thirteen of these babies. They're HUGE.

So, as I started making the glazes for these monster-sized cookies, I couldn't help feeling like I wasn't taking these cookies as far as they could go. And of course, I was also feeling a little festive. SO, to celebrate All Hallow's Eve (CAN YOU BELIEVE IT'S TOMORROW? I mean SERIOUSLY, where did October go??) I decided to dye the white glaze orange with food coloring!! I think I got a little too excited, but I just can't help it when that happens.

Making vanilla glaze is insanely simple, and it was my first time using corn syrup. Such a huge bottle, and all I needed was a tablespoon for the glaze. How will I ever use that entire bottle of light corn syrup? OH WELL, GUESS I HAVE TO MAKE A TON OF STUFF NOW WITH GLAZES AND THEN EAT THEM ALMOST IMMEDIATELY AFTER. Life is so hard!

Isn't that the prettiest orange color you've ever seen? I love dying food! I can't believe I don't do it on a daily basis. What do you guys think of purple spaghetti? Okay, sorry. Too far.

I'm so incredibly proud of these cookies. AND I'm TOO EXCITED to bring them to work tomorrow. Despite my best efforts to get everyone in the office to dress up like Bumble Bees (Or an equally embarrassing group costume), I couldn't get anyone on board to celebrate Halloween with me. At least now we can acknowledge that tomorrow is one of the coolest holidays ever,

Next time, I'm using brown butter for these cookies. I can't wait.

What You'll Need:

For the Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 2/3 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large egg

For the Vanilla Glaze

• 2 cups powdered sugar
• 1 Teaspoon light corn syrup
• 1/2 teaspoon vanilla extract

For the Chocolate Glaze

• 4 ounces semi-sweet chocolate
• 3 Tablespoons butter
• 1 Tablespoon light corn syrup

Check out the full recipe here!

HAPPY HALLOWEEN, BOYS AND GHOULS!

When You're in the Mood for Cheesecake...

On Tuesday, my works chums and I were shooting the breeze for a little while, and decided that as a way to bond, we should have a little workday get-together. Mind you, we wouldn't leave our desks, and we wouldn't stop working, but we would share a little something. And because I have a massive sweet tooth,  I volunteered to provide that little something. What that "little something" would be, was going to be a surprise of course; for them mostly, but for me as well. Even though I had quickly volunteered, I had no idea what to make at first. And really, when I set out to bake something, I hardly ever do.

I was surfing Tumblr the next morning when it came to me: Chocolate Chip Cookie Dough Cheesecake. It was like the Heavens had opened up, and placed it on my dashboard. And I looooove when that happens. When I have no idea what I'm doing, and then BAM! There it is. That sort of thing happens with other parts of my life as well: songwriting, books to read, and of course, what to watch on Netflix. So many choices, sometimes I need a little guidance.

So off I went to the store, ingredient list in hand, and the chill of Fall finally in the air, followed by a giant gust of cold wind, followed by me ever wondering why I would wish cold weather upon anyone. I ran into Roche Brothers and emerged 20 minutes later with all the fixins' to make me a cheesecake!

LOOK HOW MANY CHOCOLATE CHIPS THERE ARE. Ughh. It took everything I had not to eat every bit of this as I slowly rolled them into dough balls and placed them on a carefully parchment-papered cookie sheet. Side note: the cookie dough portion of this recipe is glorious in that, there are no eggs. And you know what that means: no salmonella! WHICH MEANS, you can make these cookie dough balls at a separate time, and place them into your classic vanilla ice cream! It's brilliant, and a great way to spice up a classic, but sometimes boring, ice cream flavor. Or, you know, you can just eat them as is. (There is no shame in that, believe me. I did it.)

FINALLY FINISHED and ready for the oven!

And after fully cooling, and taking all night to get its beauty rest...

This little baby was born, and ready to be devoured.  Sadly, it cracked. But that did NOT stop it from being one of the tastiest treats ever produced in Sydney's Kitchen.

My workmates, who I'm pretty sure had forgotten about my promised treat, were throughly surprised and delighted. We each had a piece, rubbed our bellies because that is a LOT of sweetness on one plate, drank like, a gallon of water each, then went back for seconds.

Cheesecake is always a great way to cheer up a rather gloomy, windy, Thursday.

What You'll Need:

Cookie Dough:

• ½ cup butter, softened
• ½ cup sugar
• ½ cup packed light brown sugar
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup mini chocolate chips
• Set aside an additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

Crust:

• 4 tablespoons butter, melted
• 2 1/2 cups graham cracker crumbs or chocolate cookie crumbs (like Oreos) I used crushed up (I spent 20 minutes!) Nilla wafers! It gives it a little something extra!

Filling:

• 4 (8-ounce) blocks cream cheese, softened to room temperature
• 1 cup sugar
• 4 large eggs
• 1 teaspoon all-purpose flour
• 1 teaspoon vanilla
• 1 cup sour cream

For the recipe, click here!

HAPPY BAKING!!

Cakeland Adventures Continued

This weekend I decided that I wanted to make a cake.

In my life, I've only made two cakes, whether it be alone, or with a little help. And I have to say it: this is no easy feat, is it? Making a cake is a lot of work, but it's incredibly rewarding (And obviously delicious) in the end, and that makes it all worth it.

Let me first start off by saying that I went all over Boston (Okay, just to Macy's) to find the proper tools for this cake. While I've got buttercream frosting on lock, I didn't have an icing spatula. And while I have plates to serve the cake on, I had no cake stand. These are both very essential to proper cake making. In two years, I want people to come to me asking for me to make them a cake. I HAVE A LONG WAY TO GO, but practice makes perfect, no?

So with my nine-inch cake pans in place, my favorite apron on, and about a million ingredients littering the counters, I set to work on a two-layer, vanilla with buttercream frosting cake. Four hours later (There was a lot of checking, then double-checking, then triple-checking the recipe to make sure I was doing it right. Then I had to wait for the unusually hard unsalted butter to soften)  I had my two-layer cake, and a countertop, and arm, covered in buttercream frosting. But HEY, I made myself a cake, and I'm proud.

Ahem. Couple things: this isn't the prettiest cake in the world. I know this, I said this several times to my roommate after I set in on the table. BUT IT WAS DELICIOUS.  This was my first time using cake flour instead of all purpose, and I must say, the consistency is interesting! it's a bit lighter, and I like it. I still prefer AP flour, but I like it enough for this cake.

In case you can't tell (icing gel from Betty Crocker is THE. WORST. I had these neat designs in mind for the cake, but couldn't snip the top off the tube like it suggested. After probably a good five minutes of snipping that top, I got a little frustrated and cut off the entire bottom, then filled a squeeze bottle we have for icing. There wasn't enough gel from the tube to fill the squeeze bottle, so I had to change up everything. Bottom line: be careful buying Icing gel from Betty Crocker) I wrote "One" on my cake. This is try number one. And there will be many more tries in the future, and they'll all be documented here.

At the end of the day, I'm still learning. Baking makes me happy. It's something that I love to do, and it's gotten me a few friends along the way. But I'm still learning, and I'll continue to learn until I can't anymore. And that's what DaintyDwellings is about for me. It's about always learning, always trying to better a craft, always trying to learn more about the things I'm passionate about, always trying to build a community with bloggers trying to do the same thing. I want to be the best, so I have to learn from the best.

And I've still got a lot to learn, so keep those challenges coming.

Night, Dwellers!

My Saturday Adventure

I really do love Boston.

Have you ever noticed that when you've lived in a place for a while, you start to forget about all the charms that it has to offer? Maybe you don't necessarily forget, but maybe you start to take for granted things that visitors travel thousands of miles everyday to see. I think that was happening to me. Four years I've been living in this wonderful city, and maybe for the first time in a while, I took the time to really get to know it. And while I know how to get anywhere from anywhere and back, knowing your way around doesn't always equate to knowing  the city that you belong to. (Or that kind of belongs to you. I guess it depends on who you're asking.)

Recently, a friend from many moves ago, one I never thought I would ever see again, moved to Boston. Because I've moved around so much, and left places that I can't really see myself visiting again unless it's for a very specific occasion, I always jump at the opportunity to meet up with people that I once knew, on new turf. Big cities are always common ground, aren't they? They see so many people come and go all the time, that they just remain neutral. It's not really like being in a small town where everyone knows everyone, and can detect visitors.  In Boston everyone belongs. But anyway, back to the story. While he's been here for a few months, he's been pretty busy getting settled into a new living space, and a new job. As you can imagine, that hasn't really left much time for exploration apart from immediate surroundings. And as soon as I heard that he hadn't had a proper introduction to the city, I immediately volunteered. (It should be noted that as soon as he agreed, I started making a list in my head of all my favorite parts of the city, all the quirky things I've never seen myself, and, of course, what snacks to make and bring along the way! Really, who would I be if I didn't mention food at least once?)

I settled on these:

Dark chocolate and oatmeal cookies with sea salt sprinkled on top. They were a hit Saturday, and they're a hit in my house still, today. (I've had three already. I must be stopped.)

ALSO, hi, we're going to take a short detour from the story to talk about my new best friend, Silpat. I have read enough food blogs, and cookbooks, to know all there is to know about these MAGICAL (only word that fits, guys. I'm not even being dramatic. Well, yeah, I am. But it's totally warranted.) baking mats. Gone are the days that I spray baking Pam on my cookie sheets, gone are the days of struggling to tear just enough parchment paper and completely failing, thus having to tear off some of it to make it fit, but then tearing off too much because I can't win, and gone are the days of awkward cookie sheet cleanup where in the process of rinsing the sheet off with the faucet hose, I end up drenching the entire counter behind it. Silpats are flexible, easy to use, and I have never seen more evenly cooked cookies in all my year(s) (I only got good a year ago, but HAVE been attempting to become a baker for years) of baking. Seriously, they were beautiful, and all I had to do was rinse off the mat when I was finished. They're expensive, but TRUST ME, Silpats are 100% well-worth the money.

P.S. Recipe coming soon for these bad boys. If you love extra oats, and LOTS of dark chocolate, you will love these cookies as much as I do.

ANYWAY, BACK TO BOSTON EXPLORATION.

If you are going to travel to Boston, there are at least two books that you need on hand to give yourself the proper, self-guided tour. Number one, of course, is a Michelin:

These books are traditional, and they're important. Michelin is a name you can trust for just about any tour book you purchase. You get recommendations for  anything from restaurant recommendations, to the best hotels, to shopping centers, etc. etc. You always get a very through and detailed explanation of major monuments and landmarks in the city. Very important to have on have.

But then, if you're like me, you want a book that isn't like all the other boring tour books. You want something different and unique. You want:

This book is seriously perfect. It's hilarious, it's informative, and most importantly, the authors aren't afraid to reveal some of the not-so-proper parts of Boston. I love it. When I saw it on the shelf, I knew I had to get it.

So I spent my Saturday with excellent company, going down side streets, visiting monuments I've been to dozens of times, but have only stopped to notice maybe once or twice, dodging the on again/off again rain, and reading from my guidebooks that have been throughly bookmarked and dog-eared. I also spent it eating one of the best sandwiches ever, and a cannoli from The North End. You never really realize what a great place you live in, until you see it with someone wearing a fresh pair of eyes.

I managed to snap a few pictures along the way:

So this weekend, I encourage you to pack your favorite snacks, pack your camera, pack your maps and guide books, grab a friend or significant other, wear comfortable shoes, and really take the time to see what makes your city so great. You won't regret it, I promise. Go ahead, be a tourist for the day.

Happy Monday,

The Day All of My Baking Dreams Came True

The summer I turned 19, my mother enrolled in a history class to keep up her teaching certification. Her teacher was the absolute coolest, and planned the best field trips to interesting places in Milwaukee and beyond. We ended up in Illinois at an older military museum and property that was once an estate belonging to this huge newspaper mogul. While I wasn't totally keen on the military aspect of it all (though I will forever support the troops and appreciate their sacrifices!), I was super interested in getting a tour of the GIANT mansion that was in the exact center of the campus. The house was built in the 40s or 50s, and I of course was in love with the decor and felt right at home. It was a house almost exclusively built for entertaining, complete with one of those upstairs/downstairs set-ups where there was a separate set of quarters for "the help." The place was so big, and this family had done so much entertaining, that having not one, but TWO kitchens in the house was deemed necessary.  And while the kitchen decor was definitely a shade of yellow that deserves to remain in the past, one of the biggest talking points was something you really might not expect: the KitchenAid stand mixer perched on the counter.

Let's just get real for a second: those mixers are BEASTS. They're machines! They're...beautiful, wonderful, amazing, etc. etc. etc.

And while I suppose most people on a tour of a mega-mansion wouldn't really want to spend much time talking about a common household appliance just taking up space on the counter of this huge house, I just couldn't get enough. And maybe that's when I should've realized that some day I would love cooking and baking more than many, many other things that I used to find interesting.

From that tour I remember just a few things, but the one little comment that stuck? In all of the years that KitchenAid has been producing the stand mixer, the design has never changed. And why should they change it? Classic lasts, and classic is forever.

OKAY, SO. You've stayed with me thus far, and you might be saying, "GET TO THE POINT, SYD. I'VE GOT A LIFE TO LIVE."

Well the point, dear friends, wonderful dainty dwellers, is that I am now the proud owner of a KitchenAid Stand Mixer. For years I patiently waited for my chance to make one of my baking dreams come true and finally, FINALLY, Macy's had the sale I needed to make it happen.

Someday, someone will take a tour of my home (probably not. It'll just be like...my grandkids maybe?) and sitting on that counter will be something I never want to part with. Classic lasts, and classic is forever.

I WILL BAKE UP A STORM, I PROMISE.

I've got my eye on a whiskey olive oil carrot cake recipe. You in?

Baby, We're Rollin' (in Dough)

I made doughnuts.

That's it. My life is forever changed.

And these weren't just ANY doughnuts, my friends. Oh no. These were...are you ready for this?

You sure?

ARE YOU SURE YOU'RE READY FOR THIS?

Okay, okay, sorry. I get a little too dramatic in the mornings.

 BAKED. PUMPKIN. CAKE. DOUGHNUTS.

Yes.

I took a  trip to Target about a month ago, and was perusing the home section when I came across a Nordic Non-Stick Doughnut Pan for a low, low price. Being one to never pass up a good deal, I threw it in the cart without even the slightest bit of hesitation.

Also, can we just take a moment to talk about the magic that is Target itself? Has anyone honestly ever gone in there thinking, "I'm just going in to get ______, then I'm out of there!"? No. Never. It's impossible. At Target, you have the semi-freedom to shop with abandon...You always learn your lesson when you get to the register of course, but by then it's too late, and you've already figured out a place for your new items in respective rooms in your home. I love it there, and Boston's about to get one a LOT closer to home! And you know where I'll be opening day.

Let's move on!

The recipe itself was amazingly simple. Honestly, all I did was throw a few things in the bowl. And for tools? Bowl, spoon, whisk, measuring cups, doughnut pan. That's it. I'm sure all you bakers out there can agree that sometimes the simpler the recipe, the less cleanup, the happier EVERYONE IS. We all like to dabble in complicated masterpieces, but on occasion, it's just nicer to take it easy in the kitchen. Especially in the summer, especially after all this heat.

I think I spent a total of 30 minutes preparing the mixture, then scooped it into the pan using my handy dandy 1/4 cup ice cream scoop, set the oven to about 17 minutes, and it was done!

Dunkin' Donuts, you eat your heart out. Then, you can come over for doughnuts.

What You'll Need:

Doughnuts:

• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons  Unbleached Flour

Coating:

• 3 tablespoons cinnamon-sugar mixture

Get the recipe here!

Happy baking!

Confession Time!

Hi, I'm Sydney, and I can't stop buying cookbooks.

Just Purchased:

-Mastering the Art of French Cooking

-Thoroughly Modern Milkshakes

-Tiny Food Party

-The Secret Life of Baked Goods

HELP! I can't stop! They're all just so wonderful.

My lifetime goal: Write a cookbook, host a cooking show, and become the next Julia Child. Or, at least, be the coolest mom on the block when I have kids. Who didn't frequent the house of the kid whose mother couldn't stop baking?

Exactly.

What I'm Reading

My cookbook collection is growing! It's growing at a pace that is probably too rapid, and my wallet sometimes doesn't appreciate it, but one can never have enough cookbooks right? Right? And anyway, sometimes I just can't help myself. The colors, the concepts, the detailed descriptions and backstories! I just can't get enough. Recently, I picked up a book that was at the perfect level of quirkiness, and I thought I would share it with you!  

I'm currently reading:

BUY THIS BOOK. Not only will you impress your friends with your newfound ability to turn their favorite foods into cute, little bite-sized pieces, but you'll have a blast leafing through the pages, taking in all the possibilities! The other day I made the most delicious muffin-sized cheese and green pepper pizzas,with red wine sauce. And for dessert, I tried (and failed, but hey, at least I know how to fry dough) to make mini eclairs! My only criticism would be that I wish they gave more troubleshooting  advice. I ended up burning a third of the dough in my saucepan! Next time, I'm making my eclairs full-sized!

Bottom Line: Buy the book. Impress your friends.

Happy baking!!

The Making of a Monster (Cookie)

Sometimes, when you're looking for something to make, you just have to go classic. I found a recipe last week for something called a "monster cookie," which looked just like what we midwesterners would call a "ranger cookie" because of the M&Ms.

Whatever you call them, they're delicious, and I decided that that was my project for last weekend.

What's really great about these cookies is that, no matter what, monster cookies are always GIANT. And the secret to getting such a huge cookie, so big that you have to split it in half just to eat it? AN ICE CREAM SCOOP. Genius! (By the way, it should be noted that not only do I actually use ice cream scoops for cookies, I also use them to distribute cupcake and muffin batter. It makes life a little less hectic.)

These cookies didn't last long at my house, and I can't wait to make them again! They made for a great snack while I stayed up late this past week finishing two papers and four presentations with write-ups. College can be so exciting sometimes! (It was awful.)

Anyway, here was the result:

All in all, it probably took me about an hour and a half to make twelve huge, yummy, chocolaty cookies. (And like, three seconds to shove the whole thing in my mouth like no one was watching.)

What You'll Need:

• 1 and 1/4 cups (6 1/4 ounces) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, softened to room temperature
• 1/2 cup (about 4 1/2 ounces) dark brown sugar, firmly packed
• 1/4 cup (about 1 3/4 ounces) sugar
• 3/4 cup creamy peanut butter
• 2 large eggs lightly beaten
• 2 teaspoons vanilla extract
• 1/2 cup quick oats
• 1 cup M&Ms (I used dark chocolate M&Ms, because dark chocolate is all I have a taste for these days.)
• 1/2 cup semi-sweet chocolate chips

Get the full recipe here!

HAPPY BAKING!

Popcorn Delight

THIS POST IS SO LATE. So, two weeks ago, my roommate had her 22nd birthday. And as a present to her, I decided that for the party I would make little party favors. As of late, my Facebook Newsfeed is clogged with at least 20 recipes everyday (I LOVE IT.) and stumbled across one that was perfect....ready?

This is going to be amazing, so you have to make sure that you're ready.

SUPER READY?

SALTED DARK CHOCOLATE POPCORN.

YEP. IT WAS JUST AS AMAZING AS YOU WOULD THINK.

And it was perfect for the party! I decided that the best way to make it last since there would be at least 30 people attending, was to double the recipe, then distribute it into little baggies. AND IT WAS A HUGE HIT! Not a bag was left by the end of the night, and no germs were spread by people just sticking their hands into a huge bowl of popcorn (I really hate when people do that). I think I'm going to make it again very soon because not only is it great for parties, it's also great for a night in with your roommates. PERFECT.

What You'll Need (Double for a party. Regular recipe serves about four)

• 1 tablespoon grapeseed or other neutral oil (I used vegetable oil)
• 1/3 cup popcorn kernels (I used white kernels)
• 4 ounces good-quality dark chocolate, chopped
• 3/4 teaspoon fine sea salt, divided

Find the recipe here!

HAPPY POPCORN POPPING!