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Entries in Baked Goods (90)


Cookies & Cream Cupcakes with Peanut Butter-Oreo Buttercream

Oreo cupcakes


My brother's birthday was a few weeks ago, so my mom had us all over for dinner to celebrate. I volunteered to bring dessert and texted him to see what he would like. His response was "something oreo-like" and then later, he said "oreo based, peanut butter based, anything really is good"…hmm. Two years ago, I made him this oreo cake, which was delicious, but a little time consuming. I set out to searching and decided on cupcakes. Not only are they easy to transport, but they were also easier to share leftovers with work colleagues, because let's face it, who is going to want a piece of half eaten cake when they can have their own fresh cupcake? I decided to use this recipe as my post for First on the First this month because the theme was cake decorating, and while I have decorated cakes before, I have never made a "fancy" frosting. Between the frosting, the way it was piped, and the peanut butter cup garnish, I thought that my cupcakes were decorated quite nicely!

For the Cupcakes:
24 Oreos Halves, with cream filling attached 
2 1/4 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
8 tablespoons Butter, at room temperature
1 2/3 cups Sugar
3 Egg Whites, at room temperature
2 teaspoons Vanilla Extract
1 cup Milk
20 Oreo Cookies, coarsely chopped

Line the wells of two cupcake pans with 24 paper liners. Place an Oreo half in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder, and salt; stir together with a fork and set aside. In the bowl of a stand mixer, combine the butter and sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg whites, one at a time, beating well after each addition. Add the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat until just combined, then add the remaining dry ingredients. Gently fold in the chopped Oreos with a  rubber spatula until evenly incorporated, being careful not to over-mix. Evenly divide the batter between the prepared cupcake liners. Bak et at 350 degrees for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely. 

For the Frosting:
1/2 cup Butter, at room temperature
1/4 cup Shortening
1/4 cup Peanut Butter
2-3 cups Powdered Sugar
2-3 tablespoons Milk
Pinch of Salt
3 tablespoons Oreo Crumbs

Separate about 8 Oreos and discard the cream filling. In a food processor or a bag, crush the cookies into fine crumbs. In a large bowl, beat the butter and shortening, on high, until fully combined, then beat in the peanut butter. Scrape down the sides of the bowl and add 2 cups of the powdered sugar, 2 tablespoons of milk, and the salt. Beat the mixture on low, slowly increasing the speed to high, and continue beating for 2 minutes. Add more powdered sugar, 1/4 cup at a time, until you have reached your desired consistency. Add the cookie crumbs and beat on high for 2 minutes. 

SOURCE: Cupcakes from Annie's Eats, Frosting from Saifou Image


Peanut Butter Banana Muffins [no egg]

Banana pb muffins

Back in September, I ran a half marathon at Presque Isle State Park in Erie, PA with my friend Alaina and her friend Maggie. I had meant to post this recipe right away, but somehow it got lost in the shuffle and forgotten about for several months. Since we were traveling for this race, and since we were going to have to leave the hotel very early to get to the race (I'm talking 4am), I wanted to bring something that we could enjoy for a pre-race breakfast. Collectively, one of our favorite things to eat before a run is a banana with some peanut butter, so I wanted to incorporate those flavors into a something portable, like a muffin. Since I had no eggs in the fridge, a quick google search for no-egg banana muffins brought me to this recipe. Sounded good! After baking them up and letting them cool, I wrapped them and put them into a "good luck" box for each of my friends. In the box, I included the muffin for breakfast, a Luna bar for a snack, and a bottle of beer to enjoy post-race. Of course, I brought extras of all of those things, especially since our guys were nice enough to come with us, wake up early with us to drive us to the park, and wait around during the race for us, cheering us on for the 2 seconds it took for us to pass them and the 2-hours or so that it took for us to finish! (I promise that we'll try to find a race a little closer to home this year, guys!)

1/3 cup Applesauce
1 cup Sugar
1 1/2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1-2 teaspoons Vanilla
3 Bananas (very ripe), mashed
Peanut Butter Chips

Line a muffin tin with paper liners (alternatively, grease an 8x4 loaf pan). In a large bowl, mix together the applesauce, sugar, and vanilla. Add the flour, baking soda, and salt, and stir to combine. Blend in the mashed bananas. Stir in a handful of peanut butter chips. Scoop about 1/4 cup of batter into each of the wells of the muffin tin. Bake at 325 degrees for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean (if making bread in a loaf pan, bake for about an hour)

SOURCE: Barely adapted from The Fresh Loaf

Good luck box

the "good luck" box


Florentine Cookies


Florentine cookies are something I had never heard of before this month's First on the First recipe assignment. Normally when I see the word "florentine" in a recipe, I assume it just means it is prepared with spinach. Since spinach cookies would probably be disgusting, certainly it must have meant something else. A quick search on the internet told me that they are cookies made from finely chopped almonds. They seemed different, but not in a bad way, so I decided to give them a try. (I apologize for not posting yesterday. Of course, the recipe that I actually did not wait until the last minute for ends up being posted late...go figure!)

1 3/4 cups Sliced Almonds
3 tablespoons Flour
1 tablespoon Orange Zest
1/4 teaspoon Sea Salt
1/2 cup Sugar
1/4 cup Butter
2 tablespoons Honey
2 tablespoons Coconut Milk (not light; use the cream from the top of the can)
1 teaspoon Vanilla Extract
1/4-1/3 cup Chocolate Chips
1/2 teaspoon Coconut Oil

Finely chop the almonds and place them in a large mixing bowl. Stir in the flour, zest, salt, and sugar. In a medium sized pot, add the butter, honey, and coconut milk and stir until combined. Increase the heat to medium-high and bring to a low boil. Immediately remove from the heat and stir in the vanilla. Add the dry ingredients to the wet ingredients and stir until combined. Set aside to cool for about 10-15 minutes. With wet fingers, shape the dough into 1/2 tablespoon balls and place 3 inches apart on a baking sheet that has been lined with parchment paper. Bake at 275 degrees for 10 minutes, then rotate the pan and bake for another 7-9 minutes. Allow the cookies to cool for about 5 minutes on the pan, then careful transfer them to a cooling rack. Repeat baking process with the remaining dough. Meanwhile, melt the chocolate chips and coconut oil over low heat, or in the microwave. Drizzle the melted chocolate over the cookies with a fork. Chill the cookies in the fridge or freezer, until hardened. I was able to make 24 cookies. They freeze well, if you don't plan to eat them all at once. 

 SOURCE: Barely adapted from Oh She Glows



Dark Chocolate, Almond, & Raspberry Rugelach

'Tis the season for holiday baking, and have I got something for you. This month, the theme for First on the First was rugelach,  a Jewish pastry filled with nuts and fruit preserves. These beauties have been on my bucket list for a while and I'm so glad that I finally had a reason to make them. When searching for the right recipe to use, I decided to go for a non-traditional route. Instead of the typical walnuts, I chose to use almonds. How can you go wrong when you wrap almonds, dark chocolate, and raspberry preserves in a pillow of soft cream cheese dough? Whether you celebrate Hanukkah, Christmas, or anything else, these cookies would be a great addition to your holiday table. 

For the Dough:
8 ounces Cream Cheese
2 sticks Unsalted Butter
3/4 cup Powdered Sugar
1 teaspoon Lemon Juice
1/2 teaspoon Lemon Zest
1 teaspoon Vanilla Extract
2 cups Flour

In a food processor, cream together the cream cheese, butter, and powdered sugar. Add the lemon juice, zest, and vanilla. Pulse again to combine. Add the flour and pulse the dough until it comes together in a soft ball. Divide the ball into two discs, wrap in plastic wrap, and refrigerate for an our or overnight. Dough can also be frozen for about 3 weeks.

For the Filling:
1 cup Seedless Raspberry Preserves
1 cup Finley Chopped Dark Chocolate  
1 cup Almonds, finely chopped
1/4 cup Cinnamon Sugar (about 1/4 cup sugar mixed with 1 tablespoon cinnamon)

On a floured surface, roll out one of the discs of dough to about a 1/8-inch thick round. Cover with about 1/2 cup of preserves. Cut the dough into 16 equal pieces (as if you are cutting a pizza). Sprinkle on the nuts and chocolate, then sprinkle with the cinnamon sugar. With a knife, make a small slit in the wide end of each piece of dough. Roll the dough up, starting at the wide end, until the pointy end is tucked under the cookie. Place the cookies on a cookie sheet, lined with parchment paper and lightly greased. Brush the tops with a small amount of heavy cream and sprinkle with cinnamon sugar. Bake at 350 degrees for 20-25 minutes, or until they are lightly golden. Remove the cookies from the cookie sheet and allow them to cool on a wire rack. Repeat with the other disc of dough. 

SOURCE: Zoe Bakes



Blueberry Biscuit Cobbler

Ok, I lied. I didn't come up with this recipe. It's from my favorite magazine, Bon Appetite. I did slightly modify it however, by cutting the amount of sugar by about a quarter, I like my teeth as they are, thank you very much.

I don't usually eat dessert in our house. Surprising, right, considering the amount of desserts and sugary treats made and posted on this site? Once in a while though, I like to surprise Melissa by pulling off something like this, something I know she'll enjoy, and something that I'll enjoy as well- because it doesn't require chocolate. View the nutritional information on Bon Appetite's website at your own risk.

This recipe was a great use for a box of blueberries bought from the farmer's market. It's easy to make, tastes great, and serves four-six depending on serving size.

1 1/2 cups plus 3 Tbsp. all-purpose flour 3 tablespoons plus 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces 1/2 cup plus 1 Tbsp. sour cream
6 cups fresh blueberries (about 2 lb.)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

Preheat oven to 375°

Stir 1 1/2 cups flour, 3 Tbsp. sugar, baking powder, and salt in a mixing bowl. Add butter; using your fingertips crush and knead it until it forms small pea-size nodules. Mix in sour creme. Knead, using your hands until a thick dough forms, but be careful not to over-knead.

Add the remaining 1 cup of sugar (cough), remaining 3 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to coat. Spoon the mixture into baking ramekins. Crumble the biscuit topping evenly over the bowls.

Bake until the topping is golden brown and the filling is bubbling and molten.

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