Category Archives: baked

Brown Butter Peanut Butter Cup Cookies

Brown Butter Peanut Butter Cup CookiesUm, so, yeah. It’s probably a good idea to eat some cookies.DSC_0007DSC_0010DSC_0025It’s February. You’re probably cold. I mean, even I’m cold. It’s probably, I don’t know, 70 degrees around here lately. Which is 21 C if you were wondering. Which, is basically as frigid as it gets around these parts. So what I’m trying to say is, it’s probably a good idea to eat some cookies. DSC_0027DSC_0069DSC_0071It’s almost valentine’s day. Do you hate valentine’s day? Ugh, so many people do, it’s like you must be uncool if you like it. Unless you are sending out these valentines. But really, you should be excited about it. Want to know why? Chocolate. Duh. Also, those giant heart shaped reese’s peanut butter cups. You know the ones I’m talking about. You get Christmas tree shaped ones at Christmas, egg shaped ones at Easter, pumpkin ones on Halloween, and heart ones for Valentines. AKA: the only four holidays worth celebrating–for that exact reason. Easter is actually the best one, because See’s candy makes like four pound bordeaux eggs. But what I’m trying to say is, it’s probably a good idea to eat some cookies. DSC_0081DSC_0089It’s a Saturday. See, what I’m trying to say is, it’s probably a good idea to eat some cookies. 

Brown Butter Peanut Butter Cup Cookies (adapted from For me, For you.. who adapted it from NYT)

So, before you freak out when you look at the ingredients list and see not one, but two types of flour plus instructions to sift..let me tell you this. These cookies are awesome. Now, they say pretty explicitly that the real secret is to chill them for at least several hours, and ideally a couple days, before baking. This is pretty key to develop flavors and also keep them from being thin, weirdo chocolate chip cookies. Let me drop some truth bombs on you. I have made this with both kinds of flour listed, and with regular ol’ all purpose. Both times were awesome. I have been impatient and chilled this for only an hour, and I’ve let it go a full day or more. Can’t go wrong, yo. Either way, so long as the dough is nice and cold when it goes in the oven. For me this made about 38 pretty hugenormous cookies. Another win.

Ingredients

  • 1 2/3 cups mini peanut butter cups–about 9 oz (we found these in a bulk bin section of I don’t remember what store. But I’m pretty sure you can find something in any grocery store; if you can’t find minis just chop up bigger ones!)
  • 1 cup chocolate chips–about 6 oz (or better yet, use some chopped dark chocolate. We just didn’t have any on hand at my mom’s house when I made these)
  • 2 cups minus 2 tbsp cake flour–240g (which you can totes make yourself)
  • 1 2/3 cups bread flour– 240g (these two flours are different densities, the weights and measurements are both correct.)
  • 1 1/4 tsp baking soda–7.5g
  • 1 1/2 tsp baking powder–7.5g
  • 1 1/2 tsp salt –7.5g (the weight of salt can vary quite a bit depending on what type you are using)
  • 2 1/2 sticks butter– 280g
  • 1 1/4 c brown sugar– 270g
  • 1 cup + 2tbsp white sugar– 227g
  • 2 large eggs
  • 2 tsp vanilla extract– approx 10mL
  • Extra salt, and possibly some milk or water.

Procedure

  1. First up. Brown you butter. In a pot, melt the butter over medium heat, stirring it pretty much constantly with a whisk or wooden spoon. It will melt, then it will foam like crazy, then it will become clear-ish. Soon after that, don’t look away! and don’t stop stirring! You will see little brown bits start to form on the bottom. Keep on stirring and stirring until it smells like heaven in your kitchen and the butter is browned. I let mine get reaaal brown this time, but you will know by the smell if you’ve burnt it. Don’t let it burn, as long as you keep stirring and take it off the heat once it is fragrant, you should be fine
  2. Set aside and let cool. You don’t have to let it re-solidify, but if you want to, you can stick it in the fridge to make this part faster.
  3. Sift together the flours, baking powder, baking soda, and salt into a medium bowl.
  4. In a large bowl (or in your mixer with the paddle attached), cream together the browned butter and the sugars until super light a fluffy, about 5 minutes. Add in the eggs, one at a time, mixing well after each addition. Pour in vanilla and mix. 
  5. Slowly add in the dry ingredients and mix to combine. Fold in your peanut butter cups and chocolate chips/chunks. Note: if your dough is super dry and crumbly, it is probably because browning the butter evaporates out some of its liquid. Add milk or water, one tablespoon at a time, until the mixture is no longer crumbly, if needed.
  6. Press plastic wrap into the top of the dough and stick the bowl in the fridge for at least an hour, and up to 72 hours. You can totally cook it in batches if you want.
  7. When you’re ready to bake, preheat the oven to 350F and line baking sheets with parchment paper. Remove the bowl from the fridge and let it soften ever so slightly.
  8. Scoop out big ol’ scoops (I used an ice cream scooper and got two per scoop. They were giant) and place 1-2 inches apart on baking sheets. Sprinkle with a bit of salt if you like, and bake for about 15-20 minutes, or until the edges are golden brown and the centers are soft and smell so dang good you burn your mouth because you have to eat one right that second.
  9. yum. Try to let them cool before you eat them, but I don’t blame you if you can’t.
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Stinky Bread

stinky bread7Dudes. Lets talk. One. Now that it’s almost February you are all just about bored of your “diets” also known as “resolutions” yes? As evidenced by my first post of 2012, I’m not so much big on depriving oneself just because its January. Two. It’s almost the Super Bowl which means a) the end of the best time of year b) I finally can accomplish things on Sundays and c) you’re looking for snack recipes. Boom. I gotcha covered. stinky bread6stinky breadstinky bread2stinky bread3stinky bread4So. Stinky bread. It’s not for the faint of heart, I’m not gonna lie. Also, it’s not a recipe, it’s just a thing. It’s a thing that my family does, and I’m thinking your family should start to do it too because it’s a) awesomely delicious b) really dang easy and c) can feed a crowd for less than six bucks. Boom. Again. So let’s get right to it and stop faffing around, shall we? stinky bread5

Stinky Bread(I’m pretty sure my aunt Carrie is the one who came up with this..but it could have been a different family member. who knows.)

Ingredients

  • Butter, softened. I don’t know how much because I don’t know how many people you are feeding!
  • Blue Cheese–twice as much of this as your butter. it’s all about the ratios.
  • Garlic, minced. (1 clove per baguette) um, this is totally optional but also totally delicious. your call
  • Baguette, sliced into 1/2 inch thick pieces

Procedure.

  1. Turn on your broiler. Get excited. In a small bowl, mix together butter, blue cheese and garlic (if using). Schmear this all over your baguette slices. Pop those suckers onto a baking sheet and under the broiler. Keep your eye on them! They only take a minute and you don’t want them to burn! Once they are brown on the edges and the cheese is gooey and bubbly, you should put them on a plate and offer them to your guests/family/friends/significant other/dog or whoever is around. They won’t last long, so you’ll have to head back into the kitchen to make some more, pronto.

Better-than-Twix Bars

It’s almost halloween. So I know you’re gorging on candy.

Or maybe you’re one of the smart ones, and you’re waiting until November 1st, when it all goes on sale, to stock up. Or you’re the lazy one, and you’re waiting until your son/daughter/friend/sister/brother/roommate/random person goes trick or treating and you plan on stealing all of their candy. Sorry, I mean, “testing to make sure it’s safe”. Either way, it’s a candy kind of a month.

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Fully Homemade Lasagna

I’m not 100% sure about this, but I think lasagna is my favorite pasta dish. Ever. I want to say it always has been. But unfortunately, I was a rather fickle child known to tell horrendous lies just to get out of eating food I decided I didn’t like for whatever reason. Like, uh, I told my family I was allergic to spaghetti one time. Immediately after polishing off my slice of pizza. [people, those are exactly the same ingredients..] I was a weird kid. But anyways. I’m pretty sure I’ve always liked lasagna, and now I’m sure I LOVE it with all caps. Like, LOVE love. big time.

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Seriously the Best Granola Bars I’ve Ever Had..

I am a snacker. If I don’t eat every few hours, you probably don’t want to hang out with me because I transform into an angry, obnoxious, whiny little brat. Maybe I shouldn’t admit all that. But I just did. The point is, I know my snacks.

I also like to hike. Hiking is one of those activities that totally counts as a super-workout, but since you get to stop and take pictures and eat snacks in the middle, it’s a lot more fun. And when you’re hiking, good snacks are a must.

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Strawberry Summer Cake

This was another of the epic-dessertbaking-series that occurred after my oven-less stint in China. And this one, well, it’s going to happen again soon. Because people loved it. It got scooped up so fast not only did I not even get a bite, but I didn’t get  picture either. But I’m thinking that nothing at a dessert buffet runs out that quickly unless it’s something to make again. And again. and again.

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Peach and Nectarine Crumble


So my baby brother graduated from high school last week. Er, maybe it was two weeks ago now. But either way. He’s the youngest. And now he’s (partially) grown. Which is weird for me, and possibly even weirder for my parents who now no longer have PTA meetings or Grad Nite planning to attend to after over twelve years of being a High School Parent. Seriously? Nuts.

So since this graduation was kind of a big deal, the end of an era and all of that, I made dessert for the party. Scratch, I made a LOT of dessert for the party. Three different kinds, plus whipped cream and I busted out the leftovers from my birthday cake. I also made homemade margarita mix. So yeah, it was a good party.

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Chocolate Caramel Cheesecake

I have an oven again after six weeks without. And it was my birthday Tuesday. Clearly, a cake must be made. But guys.. don’t think me blasphemous or anything.. but I’m not really a cake person. I know, ‘What do you mean you’re not a cake person?! What up with all the cake recipes on here?’ Um. Well. I really like making cakes. And cupcakes. But the eating of them.. well let’s just say I’d rather have ice cream. Or pie. or ice cream and pie. But on a birthday, I just feel like it has to be cake. Enter: Cheesecake.

Good lord I love cheesecake. Possibly more than pie. But maybe not more than ice cream. Either way, cheesecake is the most delicious form the cake can take, if you ask me about it. Which you didn’t, but I told you anyways. Cheesecake is what other cakes hope to be. It is creamy and sweet and savory and doesn’t even need any frosting to gussy it up. I just love it. Once, when I was little, we were at Boll Weevil and after  a giant hamburger, fries and a shake, they asked if we wanted dessert. I wanted cheesecake. My cousin (or maybe my uncle?) bet me I couldn’t finish it all. The slice was the size of my head. I finished it all.

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Homemade English Muffins

I love bread. It’s one of the few things I could eat every single day and I would always love it.. All the time. Forever. A couple of years ago Brett bought a bread book and we’ve been experimenting with many of its recipes for awhile now. And I’d like to think we’re getting pretty good at making bread.

So when I saw a recipe for English Muffins, I obviously jumped right in and made them that very day. Why? Well because English Muffins are just plain delicious. And let me tell you, they’re pretty dang easy to make too. Maybe not quite a easy as our normal bread, but with Rosie on my side I kind of feel unstoppable. Also, did you know it rarely gets below 70 degrees here? No, I’m not trying to make you jealous. I’m just letting you know that heating your oven to 450 to make bread isn’t always the most pleasant idea. And did you also know, english muffins are made on the stove. Yeah, uh-huh. So go ahead, bust out that flour. I think you’re making english muffins right about now.

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Cappuccino Fudge Cheesecake.

Yeah. Those three words. All in one sentence. Not a joke. This was, hands down, the best cheesecake I’ve ever had. And that’s saying something because I am somewhat of a cheesecake freak and I have eaten a dang lot of cheesecake in my life. But this one. Oh boy. It’s something else.

It’s a cookie crust that is so much better than a cookie crust. Because it has extra chocolate and sugar and nutmeg and butter and it’s heavenly. And then its basically fudge. Well, it’s chocolate ganache. But it’s more than I’ve ever had in one sitting. And then it’s cappuccino cheesecake with three, let me repeat, three bricks of cream cheese in it. And rum. and molasses. and man I wish I hadn’t eaten the last piece already. But it’s not even over yet. Because on top of that, it’s a heavenly sour cream layer, and  then it’s covered with even more ganache. I swoon just thinking about it. Continue reading