Sunday, August 17, 2014

Chewy Chocolate Mint Cookies with Chocolate Chunks

Oh Chocolate, My Chocolate


Cookies!  Woot, woot!  I haven't made cookies in like...forever...forever...forever! (I thought.)  But I figured I should perhaps take a look and see just how long it has been.  Yeah, I looked back and saw this blog from June 15.  Two months can seem like a long time, especially when cookies are involved (and chocolate).



These cookies sound good.  Real good.  I'm unsure about the mint; I've never baked with mint extract. (That could of course be a lie, since I was sure I hadn't baked cookies in, and I quote, 'forever...forever...forever'.)









Sunday, August 10, 2014

Vanilla Bean Malt Cake

Tiny Dancer Bundt



Deep relaxing breath.  Now let’s begin. 
I’m trying to be all cool about baking.  It has been a little while since I’ve baked.  (Not as long a stint as the last time I had a long break.  But still long enough to make me feel anxious.)  Of course the anxiety might be from the fact that I tried making buttermilk pancakes last weekend and failed (not miserably, just noticeably.  What?)  It was a bit surprising, as I’ve made this recipe so many times, I’ve lost count.  But apparently following directions (which I have been noted to have issues with in the past) caught up with me.  Yada-yada-yada-pancakes weren’t very good.

I’m going to slowly get all the ingredients together for this simple bundt cake.  Thank the baking gods it isn’t a layer cake this week.  I would totally flop at that right now.   

But a bundt...oh I’m all over a bundt.  (Unless it doesn’t turn out…and then I’m totally going to blame the person/cat standing closest to me.)  Probably be one of the Wonder Twins. They don’t care!







Sunday, July 06, 2014

Easy Candy Bar Tart

Project Free 100 1 Days



I wasn’t sure if I was going to make this week’s recipe.  I wasn’t sure if I’d have time, what with all my projects. (Please note:  I’m not a project person.) I know my friends are finding it hard to believe, what with this…


And this….

And this….











Okay, so I’ve heard we all become our parents at some point.  And I accepted that (because I knew that was never going to happen to me).  Ha, suckers! 
Yeah…it would appear I’ve become my mother.  I’ve got so many projects (and worse, ideas for other projects) on the go.   And I go to garage sales and flea markets and consignment shops looking for items I can transform.  WTF!  This is getting out of hand!  Seriously!  I’m either in a Dallas dream sequence (Bobby and JR Ewing style) or I’m having a mental breakdown.  I can accept those two things easier than I can accept that I’m becoming a project person.

You know, I’m not someone to play games, but today let’s play the ‘Blame Game’.  I’m still totally blaming my friend Lisa from Lisa Mounteer Photography.  She’s the one that introduced me to Chalk paint and Annie Sloan and Malenka Originals.  I blame her, but I’ll still share my baked goods. 

It’s true though, should anyone ask you,  I’m not a project person!!  Denial is first step.  What???!!!  I’m not in denial!  You’re in denial!  (I showed that little voice in my head!  Winning!)
Anyhoo…<Awkward tension is now filling the room.  And because I’m the only one in the room, it has more room to expand.>  I think I need a timeout.
 
Maybe I should just head to the kitchen and bake now.  Not that there is much baking involved with this week's recipe.  It looks pretty easy...and has 'easy' in the title.  Sweet!

Sunday, June 29, 2014

Banana Whoopie Pies

Making Whoopie

 

Yep, you read right.  I'm making whoopie.  And I'm doing it in the kitchen.  <wink>  I even bought bananas.  Kinky.
So yeah, I bought bananas.  They were already kinda sorta ripe...but not ripe enough for whoopie.  Okay, I feel I need to clear some things up.  I'm making Banana Whoopie Pies.  Whoopie!!  
Fast forward five days:  My bananas got a little too ripe.(Scary ripe.)  So ripe, that I'm a little afraid to touch them.  Say a prayer for me.
Time to go shopping for more bananas...again.  Whoopie will be delayed. So much for spontaneity.

I've been reviewing blogs that talk about making whoopie.



  Stop it!  Whoopie pies.  I've been looking at blogs about making whoopie pies (mostly).  And a common complaint seems to be the problem of the cake part being sticky on top.  I guess kind of like the top of a cake, when it comes out of the oven.  So I have an idea.  I'm going to use a whoopie pie pan.  Mmm Hmm, there's a pan for that.  And I bought it!

It's shake and bake and I helped.  Umm no, it's a whoopie pie pan.











Sunday, June 15, 2014

Turtle Thumbprint Cookies

{Baked} Element{s}ary Dear Watson



These cookies sound really good and cute and super nutty.  Not nutty in a 'wow that Sandra is nuts, and it's not too late to call in the men in white', more like a 'wow there are three cups of pecans in this recipe'.  Now that we've cleared that up, let's get baking!

Dance of the Sugar Plum Fairy (also known as the softening of butter).
Actually, I've just taken out the 2 sticks of butter needed for this recipe, there will be a slight delay until they soften.   <cue the elevator music>  No, not the muzak!  Okay, then cue the music from the Nutcracker.  (It will be like I'm on hold with IT, at work.) Hmm...I think the music is only in my head.







Sunday, June 08, 2014

Poppy Seed Pound Cake with Brown Butter Glaze

Baked in the Saddle again


hi.

i'm back.
it has been over a month (more like two).
it has felt longer.
i'm anxious.

i feel a bit hesitant to get back to baking.
i feel a bit hesitant to get back to blogging.
it has been over a month (more like two).
it has felt longer.
i'm anxious.

i'm afraid my (blogging) voice has gone into hiding.
i'm afraid my baking skills might be hanging out with my (blogging) voice.
it has been over a month (more like two).
it has felt longer.
i'm anxious.

Drama Queen says whaaaat?  Good gravy, just get your butt in the kitchen and get back on that saddle.

Hmpf!  Fine!

Okay, I'm just going to jump into this.  Less thinking; more doing.  And I can do this.  I love baking!  Oh and I really love poppy seeds.  I think a little pick me up from Stuart might help.
 Breathe in.  Breathe out.  Bake on.

Tuesday, April 01, 2014

TWD-Potato Lefse


These sound and look very interesting.  I have never heard of them, but they look like a flat bread.  Scratch that, the recipe calls them Crêpes.  Fancy!  I imagine the potato will make them nice and tender. 

First step to making these, is to boil potatoes.  I can totally do that.  Next step, is to use a potato ricer to mush them up.  I can do that too.  (Yep, I've got a ricer.)  And then the potatoes get mixed up with some cream, butter, sugar and salt.  Done and done.  Lastly, the bowl of potatoes need to sit in the fridge for at least 8 hours or overnight (uncovered).  I was only 5 hours in when I realized they should be uncovered.  Woot-woot!  Yes, I'm calling that a win (for me).
So I guess I'm going to let them sit overnight now.  Or not.  I'm really curious impatient to try this recipe!  The video for making them is here.  I think I need to watch it again. (Just to keep me from starting the recipe before the potatoes are ready.)


Potatoes are ready to be mixed with the flour.











 I'd say it looks like a regular ball of dough (to say it is just flour and the potato mixture).  Interesting.









Smaller balls of the dough are ready to get rolled out.  And as per the instructions, lots of flour is required.
I have floured up a dish towel and then rolled the little dough balls into the flour.  I think I have floured the whole kitchen to be honest.  There was much flouring going on.  (Me thinks too much.)




The lefse gets rolled super thin. (I just used my wooden rolling pin.)  They're so thin, I can see the stripes of the towel through it.  Eeek!  I feel so brave (and crazy).  Now I have to try and lift it! 







I didn't have any fancy lefse tools.  I just used a wooden spatula.  And it seemed to work great.









And it was very easy to actually lift the lefse as well. Yep, I'm pretty darn pleased right now.











The lefse gets placed on a hot griddle.












And after a minute, air bubbles form (a sign this is baking).  Yay, it's working!!










And flip.  Nice!











As this is a long process of rolling and baking.  The baked lefses get put on a clean towel and covered with plastic wrap until all are finished baking.









I think the usual filling for these is butter and sugar.  I did try that, with a little bit of cinnamon as well.
But for these ones, I used melted milk chocolate.







And unlike a crepe, these are rolled (almost like a tortilla) and hand held to be eaten.  Interesting.










Of course I couldn't make these without making them into a lefse suzette.  This is the way to do it! And as a bonus, I didn't light the kitchen on fire while lighting up the grand marnier.  Winner, winner, Lefse dinner!

Yum!