OFFICIALLY BAKING SEASON

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Finally that time of year where it's getting a little too cold to be outside for long stretches of time, but not too cold to play in the leaves...and eventually snow. Did I hear correctly that Vermont is getting their first snowfall of the year this weekend? If so, good luck, Vermont! We've got a little warmth left here in Boston.  

But as the cold starts to unpack it's belongings for the 4+ months ahead, now is a good time to start making a list of every single thing that I want to bake. You would not believe the amount of recipes I save to my "Bookmarks" everyday, and that's where most of them stay. I save so many that I forget they exist! Well, that's all about to change. And I need your help!

 

Are there any recipes that you just can't live without?? I'd love to know! Then, we can make it together and giggle a bunch while we pretend that we're not going to have another piece, cookie, bite, etc, but we totally do!

 

NEW RECIPES. ANNNNDDDDDD....GO!

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

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DSCN0225 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.

DSCN0232Baking is so relaxing, don't you think?

DSCN0235DSCN0239I 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?

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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.

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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.

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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!

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

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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...

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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!!
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Baby, We're Rollin' (in Dough)

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Doughnut circle

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!

on the road to doughnuts

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!

doughnuts on display

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!

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Loving Linguine

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My family has never been into pasta. I, on the other hand, have always been into pasta. Pasta and I have a long, beautiful history filled with different kinds of sauces, a ton of cheese (I am from the Midwest after all), and every kind of dipping bread imaginable on the side. But as much as I've always loved it, I've only just started making it for myself. And I must admit: preparing a good bowl of pasta takes time, and a lot of perfecting.I'm not totally there yet, but at least I've learned that once you've got the water boiling, you TURN DOWN THE STOVE. (I learned that the hard way, and how fast it takes for water to boil up, and then OVER a pot.) Last night, after two hours (when I thought it would only take maybe one, tops) I enjoyed my third attempt at a complicated pasta dish. The first two were both Pasta Carbonara. The first try I had help, the second, I accomplished all on my own. Both successes, and last night, I can proudly say, was another great and delicious...SUCCESS.

The audience I had the pleasure of cooking for (i.e. my parents) requested meat with their linguine; something that wasn't included in the recipe. So I bought a few pieces of chicken breast, cubed them, seasoned them, then sauteed them on the stove for 15 minutes total. Meat covered.

Then onto the main dish...

linguine lemonTHIS, ladies and gentleman, is the most fragrant bowl of pasta to date. Lemon juice, lemon zest, olive oil, FRESHLY GRATED parmesan cheese, a dash or two of heavy whipping cream, and a few fresh sprigs of basil. Drizzle a little more olive oil on top, grate some more cheese (HONESTLY, IS THERE EVER ENOUGH CHEESE? The answer is "no."), and you've got yourself a yummy pasta dish!

Not a tummy was empty last night, and I WILL be making this again.

What You'll Need:

  • 1 pound spaghetti or linguine
  • Salt
  • 3 lemons
  • 1/4 cup extra virgin olive oil , plus additional for serving
  • 1/4 cup heavy cream
  • 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
  • Ground black pepper
  • Small handful fresh basil or arugula (what I used, deliciously, in a pinch) leaves, shredded

Find the recipe here!

 

HAPPY COOKING!

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Chicken Parm!

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I am, it must be said, a baker by nature. BUT I"M TRYING TO CHANGE! I'm trying to become more versatile, I'm trying to become...the ultimate home chef... And I need some practice yet, but I'm getting there you guys, I'm getting there.

This week has been all about cooking, and it's going well so far! The one thing I've always loved about break: more time to do the things you wish you could, but you choose sleep over instead.  This Monday, I made DELICIOUS (Not to toot my own horn but...) Chicken Parmesan with lemon on the side!

Before bake

I hate meat. Don't get me wrong, it's not in the way that you think; I just really hate handling raw meat. One day, I'll be smart enough to remember to buy gloves so that handling raw food isn't an issue. But until that day comes, handling meat will be considered the worst.

It is absolutely INSANE how easy it is to make these tasty little cutlets! The recipe called for three small chicken breasts, but we couldn't find any. instead, we bought breast strips and I gotta tell ya: it worked so much better! It was easier to dip these in the individual ingredients, and  the cooking time was cut in half! Something interesting to note about this recipe: it called for Panko (Japanese breadcrumbs), which added a little extra crunchiness.Cooking time including preparation was probably about an hour total, and it was SO GOOD.

Chicken Parm

These parmesan chicken cutlets were PERFECT for a quick dinner, and so easy to make. And if you're like me, you'll appreciate that these babies can be breaded up to 3 months in advance.

What You'll Need:

  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups panko (Japanese breadcrumbs)
  • 1/4 cup grated Parmesan
  • 1 tablespoon mustard powder
  • Kosher salt, freshly ground pepper
  • 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4-inch thickness
  • 8 tablespoons olive oil, divided
  • 1 lemon, halved

Find the recipe here!

HAPPY COOKING!

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Popcorn Delight

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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.

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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!

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Blueberry Muffin Baby

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When I wasn't totally winning in epic snowball battles today, I was spending some time in my favorite apron, whipping up some coffeehouse-worthy treats. Observe:

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This recipe called for two cups of fresh blueberries, but they're out of season.  Never fear, for frozen works just as well, my friends! Look at all those berries!

These muffins are full of antioxidants...and you know, lots of sugar and butter and flour. Whatever.

Moving on...

DSCN0083Here's the mix post-berries. ISN'T IT GORGEOUS? It smelled so good as well.

DSCN0086To me, a great muffin has never, ever reached its full potential unless it has that buttery, sugary, sprinkled topping. And it's so easy to make! All you need is flour, sugar, butter, and clean fingers to combine and sprinkle!

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Fresh out of the oven and almost ready to eat! (My friends were lurking quite close to me as I took this. But it just wouldn't be a good food post if I didn't take better pictures, now would it?)

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DSCN0093RIGHT after this photo was taken, we had two each and started dreaming about breakfast so we could eat them again.

It'll be super sad when these babies are gone.

What You'll Need:

  • 7 Tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups fresh blueberries

 

FOR THE TOPPING:

  • 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 3 1/2 tablespoons sugar

Find the recipe here!

HAPPY BAKING!

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