Category: desserts

Red velvet whoopee pies!

Well. I definitely got a bit of inspiration. It struck out of nowhere, but when it came I was more than happy to go with it. Even if it isn’t groundbreaking.. it’s fun.

Red velvet whoopee pies! With cream cheese frosting filling.

It has been a LONG time since I have made whoopee pies. I think… 5 years? I really don’t know why. They’re so cute. And fairly easy, really. They’re also a nice change from your typical cookies or cupcakes. And when they’re red velvet, they’re even cuter, I think.

Don’t you agree?

And by the way, is it “whoopee” pie or “whoopie” pie? Someone plz get back to me, thx. Anyway, yeah. Red velvet whoopee pies. Or whoopee.

red velvet whoopee pies.

And there is no special equipment needed to make them. Just cookie sheets, your hands, a mixer and a recipe. Oh- and the frosting of your choice to fill them with, of course. Although you could opt to just leave them as soft cookies, with a sprinkling of confectioner’s sugar on top, too.

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Rocky road (of life) brownies.

Guys, I’m sorry. I’m trying really hard to keep up the posts here, but honestly I haven’t been inspired. I’m hoping for some sweet Valentine’s Day inspo soon, but right now the rivers of ideas in my brain have run dry.

However, today, we shall feast like kings.

Rocky road brownies with homemade marshmallows, chocolate chunks and walnuts.

So this happened. Yup. I was sitting home Saturday night, thinking how much I’d love a brownie. Then I saw the marshmallows I made. And the Oxo container filled with walnut halves. And I thought, “Why just REGULAR brownies? Why not SUPER BROWNIES?!” And then while writing this, I realized… rocky road… rocky road of life… because you know, I’m sitting here being dramatic and pouting that I haven’t posted enough at the blog this year (so far). *siiiiiiigh*

The really cool thing about these is that they’re 100% made from scratch. I mean, I didn’t grow the cacao or the walnuts. I probably could- I had an aunt who had a walnut tree in her yard. But I made the marshmallows from scratch, and the brownies. Pretty neat. They’re as homemade as you can get. Look at them:

Rocky road brownies; covered with homemade marshmallows, chocolate chunks and walnuts.

Right? RIGHT?! Insanity. Insane in the membrane. Intensity in 10 cities.

Imagine, if you will, these babies crumbled- or just plunked- on ice cream. I know. Stop. Your brain is gonna explode. Calm down.

Do they make up for the lack of posts from me?

Rocky road brownies; homemade marshmallows, chocolate chunks and walnuts topping rich chocolate brownies.

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Fluffy bourbon vanilla marshmallows.

Bourbon vanilla marshmallows.

Ohhhh, I have been wicked sick. Since December 28th or so, I’ve been a mess. I was on TWO different antibiotics, my head and chest were full of gunk and I could barely taste anything. I went to the doctor twice, got a chest X-Ray, and was given Hycodan syrup to sleep (only after practically begging for it because after 5 days with a total of just 4 hours sleep I was losing my mind). It was bad. To be fair, this was my own fault. Jay was sick in early December, and so was my mom, and then I got sick and just wrote it off as being “just a cold” so I didn’t do much about it. I was told to go to the doctor about 4 or 5 times. I was told it would get worse. I didn’t listen. 

I always do that. Remember when I was in the hospital that time? Yeah.

So it festered and hung around and got worse… and voila! Ended up going to the doctor twice in 5 days. Thankfully, I made it through the holidays. But on New Years Eve I was in a fitful, sweaty sleep on a double dose of NyQuil by 10:30 p.m. I don’t recommend a double dose of NyQuil, by the way. I was just desperate. I’m better now, but a bit of a cough is still lingering, and my head is still filled with gunk. Anyway. That’s the only excuse I have for my semi-absence. Usually, I have some posts lined up, but I was so sick I couldn’t face baking or even standing up for any period of time. Did you know most bloggers (myself included) set up their blogs to post automatically? Yep. Most of my posts are set up a week or so in advance. However, because I was sick, I fell behind. So here we are.

Bourbon vanilla marshmallows.

Coincidentally, though, this post is about marshmallows. And marshmallows tie in to being sick in an interesting way (thanks Wikipedia):

Marshmallow probably came first into being as a medicinal substance, since the mucilaginous extracts come from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical purposes as well.[2] The root has been used since Egyptian antiquity in a honey-sweetened confection useful in the treatment of sore throat.[1] The later French version of the recipe, called pâte de guimauve (or “guimauve” for short), included an egg white meringue and was often flavored with rose water.

The use of marshmallow to make sweets dates back to ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant, rather than the sap. The stem was peeled back to reveal the soft and spongy pith, which was boiled in sugar syrup and dried to produce a soft, chewy confection.[2] The marshmallow plant’s sap was also used by gladiatorsin ancient Rome. The sap was rubbed on the body in preparation for the fight.

So really, it’s appropriate that I am sitting here, after recovering from being sick, writing about marshmallows. Especially ones that include another cold/flu remedy… bourbon.

Bourbon vanilla marshmallows.

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Earl Grey caramel.

(This was originally written for a contributor post on eighteen25, go take a look and see! And look for more posts by me over there soon.)

 

Earl Grey caramel.

Don’t hate me. This wasn’t my idea. I mean, it was. But I first saw it on Saveur, so blame them. However, their version was a lavender Earl Grey caramel, which sounds lovely. It really does. It just doesn’t appeal to me, personally.

I don’t like lavender much. Especially not on my food.

I LOVE caramel, though. LOVE it. LOVE LOVE LOVE it. And I also love Earl Grey tea! So I knew this would be a home run for me. I just tweaked it a bit to suit my tastes and voila. A jar of delicious, soft, Earl Grey caramel. Perfect over ice cream. Delightful with pound cake.

Earl Grey caramel.

I’m always reminded of my Nana when I make anything involving tea. She would’ve loved this, too.

So many people are afraid of trying to make caramel. They think of boiling sugar and candy thermometers and “hard crack” and “soft ball” stages and get terrified. No need. It isn’t all that hard and you don’t need a thermometer. I promise. Just common sense. Its HOT sugar. Don’t touch it. There. End of story.

Earl Grey caramel.

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Mini-bundt gingerbread cakes with brandy icing and sugared cranberries.

Mini-bundt gingerbread cakes with sugared cranberries.

So, hey guys… I made some mini-bundt gingerbread cakes. Cutest little things. And add to them some cute little sparkly sugared cranberries. Ugh. Forget it. Are visions of sugarplums- or sugared cranberries- dancing in your head? It’s Christmastime, folks! I know! So exciting. It’s such a busy time of year, I know, but I hope you all take some time to spend with your families and friends. It’s easy to get caught up in the hustle and bustle and forget that not only are we all human- but what’s important.

Beautiful things don’t always have to be complicated. Simple is beautiful too. And I promise you that these little mini gingerbread bundts are simple. Don’t be scared by the sugared cranberries!

Mini-bundt gingerbread cakes with sugared cranberries.

Gingerbread is so Christmas, it’s practically mandatory. If you let a holiday season go by without making gingerbread, it’s almost sacrilegious. I decided to up the ante and add another holiday favorite: cranberries. And let’s not forget brandy, another holiday staple.

So yeah. Mini-bundt gingerbread cakes. They’re so beautiful… and also just plain adorable. But SIMPLE. Just a few ingredients, a little bit of mixing and tossing and whisking and voila. Gorgeous little cakes to serve after a holiday meal. And they’ll make you feel all Martha Stewart-y.

Mini-bundt gingerbread cakes with sugared cranberries.

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Classic Christmas chocolate chip cookies!

Wow, look at that alliteration in the title. Enough to bring a tear to an English teacher’s eyes. Okay, anyway… cookies! It’s that time of year! Everyone is baking away this month. Between Hanukkah and Christmas and all the parties and events that are going on, there are a LOT of cookies being passed around. Sometimes they’re traditional “Christmas” cookies- gingerbread men, gingerbread trees. Or maybe sugar cookies in the shape of a Star of David with blue icing. I remember making cookies and confections with my mom by the dozen- magic bars, sugar cookies, stroufala, gingerbread, Russian tea cookies, etc. It was the most fun thing ever.

But what about the classic chocolate chip cookie? How come that doesn’t have a bigger place in our Christmas baking?

Chocolate chip oatmeal cookies. A Christmas cookie classic.

Who DOESN’T love a good chocolate chip cookie?! These particular cookies happen to have oats in them, which makes them a little heartier and not just your average chocolate chip cookie. The oats make them a bit chewier, which is nice. Plus they transport well, and are easy to store- not delicate at all!

Perfect for kids, teachers, whoever you want to bake up a gift for.

Chocolate chip oatmeal cookies.

CHOCOLATE CHIP OATMEAL COOKIES

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup dark brown sugar
  • 1 cup granulated sugar
  • 1 cup solid vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 2 eggs
  • 2 cups old-fashioned rolled oats
  • one 12-ounce bag semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Grease baking sheets with vegetable oil.
  2. Combine flour, salt, and baking powder in in a small bowl.
  3. Beat together shortening, sugars, and vanilla in large bowl with an electric mixer until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.
  4. Drop batter by well-rounded teaspoonfuls onto baking sheet. Bake for 8-10 minutes for a soft chewy cookie or 12-14 for a more “Chips Ahoy” texture.
  5. Cool cookies on sheets for 2 minutes. Remove to wire rack to cool completely.

Chocolate chip oatmeal cookies. A Christmas classic cookie.

I like using wide mouth Ball or Kerr jars to gift them in. Just stack ’em up in the jars once they’re cooled, close the jars with lids & bands and then tie pretty ribbons and gift tags on them. I also like using cardboard pastry boxes from places like Pick Your Plum or Wilton. It just dresses them up a little.

Can I tell you that these are the best chocolate chip cookies ever? They are. My co-workers are STILL TALKING ABOUT THEM and I brought them in the week of Thanksgiving. I am not joking. I’ve had requests for them every day since.

Chocolate chip oatmeal cookies!

If you want to make them look a little more festive, you can replace the chocolate chips with either red & green M&M’s or Nestle’s red & green colored semi-sweet morsels. You can also add nuts if you like. They’re great the way they are, but a little cookie experimentation never killed anyone.

Chocolate chip oatmeal cookies.

  Suggestions for use: eat ’em!
Soundtrack: “Merry Christmas” – The Waitresses
Sources & credits: 16 ounce (pint) Kerr wide mouth jar; freshpreserving.com

B-b-b-butterscotch pie.

Uhm. I’m not really great at pie. Seriously.

Butterscotch pie with toasted meringue!

Or at least thats what I always say. I might not be able to get away with that anymore, though. Between the apple bourbon brown butter whatever it was pie and the apple cranberry pie and now this… people are starting to think I’m just full of shit. They’re starting to think I pretend I’m not good at pie so that I can avoid making it.

But in the past I’ve had on and off love/hate relationship with pie. I’m notoriously bad at the crust because I lack patience. And I also never wait for them to cool before cutting so, yeah, they can look messy. Some come out perfect. Others don’t. This one. Meh.

Butterscotch pie with toasted meringue.

This butterscotch pie came out visually okay. Not great. I was a little tired and it was getting late and I rushed it a bit in my anticipation of eating it. But the taste? OH MAN.

The taste alone made everyone crazy.

But did I mention I’m tired? Yeah. This time of year is kicking my ass. Between working & baking & decorating & blogging & family & this annoying cold I’ve been fighting off… let’s stick with pie.

Butterscotch pie with toasted meringue.

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