Golden Oreo cookies & cream ice cream is now a favorite! I previously realized that I like these Oreos more than the chocolate, and in ice cream? Deelicious.
Hey, Chocolate Muffin. What’s with the disguise? You are too sweet and too cake-like to be a muffin. You’re a cupcake, silly.
Yumm. I excluded the walnuts and the almond topping, and instead topped some with leftover frosting (it keeps well in the freezer).
I had this recipe written down from a few years ago, but it seems to have come from allrecipes. Chocolate Chocolate-Chip Nut Muffins
I made this blueberry bread again with leftover frozen berries. I had pecans this time, which was an improvement. There’s no picture, but it was also delicious with chocolate chips (I was craving the bread in the second picture). I set aside some blueberry-free batter for a small loaf pan, and stirred in some mini chocolate chips.
Blueberry banana bread post (recipe)
Chocolate chip banana bread post (recipe)
Pretty kitchen items from Mod Cloth:
dessert tea towel
kitty measuring cups
a lovely flower plate
I want them, I want them all!
I tried to make these turtles for Christmas but I over melted the caramels and chocolate! I couldn’t really taste the caramel; they probably would have been better as chocolate-covered pecans drizzled with caramel.
Chocolate-Caramel Pecan Clusters from Martha Stewart
I decided to make some separate ginger cookies and snickerdoodles after making many of the combined gingerdoodles. Three different-looking cookies from one recipe!
Recipe from Bakergirl (again, I used butter instead of shortening.)
Christmas cookies! I made these Gingerdoodles ahead of time and froze them. They’re half ginger cookie and half snickerdoodle dough, placed together in one cookie.
Recipe from Bakergirl, though I used butter, not shortening.
I made brioche rolls to use for this recipe, but it didn’t quite work out. It calls for (presumably) bought brioche rolls, because in the picture the bread itself looks like a proper sweet bread. My rolls…not so much. They looked, tasted, and had the texture of a regular dinner roll and therefore weren’t suitable for this recipe (cinnamon sugar and icing doesn’t taste very good on dinner rolls). I included the recipe if anyone is curious, though I didn’t exactly follow it. Instead of the icing I used up some leftover cream cheese frosting, I didn’t use the marmalade, and I didn’t use the macadamia nuts (I never have them lying around, and they’re expensive).
I’m still staring at the magazine picture…they look so delicious!
Ice cream drumsticks seem like they should bring up fond childhood memories for me, but that’s not possible if I’ve never eaten one! Baking Bites has a delicious-looking homemade version, and is certainly more visually appealing than how mine turned out. Maybe I didn’t put enough butter in the chocolate because it poured on extremely thick, too thick to bite into. I lifted the chocolate dome off (it was wobbly!) and melted ice cream poured down the cone/my hand, leaving a little runt of an ice cream dome behind.
I tried, anyway.
Cake! I scanned these from Martha Stewart Living (obviously they don’t match up, but you get the idea). All of the cakes started from two recipes, chocolate or vanilla. The idea was to combine frosting flavors, fillings, and toppings to end up with many different cakes. For frostings, it lists chocolate sour cream and chocolate ganache, and the vanilla frosting can also be turned into lemon, caramel, or coffee.
I want to make them. Lots and lots! Though I don’t really want to use five or six sticks of butter per cake (two in the cake, three/four in the frosting). Butter overload…
My mom has been making this apple spice cake for many years, though I seem to have replaced her on that! The cake is full of dark and golden raisins, spices, apple chunks, and walnuts, and the glaze is flavored with maple syrup. I was out of walnuts when I made the cake this time, and I found that the pecans I used tasted amazing with all the different flavors. I think I found myself a new recipe alteration!
My family all agreed that this version of the cake was the best version of it we’ve had, and my mom and I were ogling over how perfectly baked it was. The timing on this cake is tricky. Of course all ovens bake differently, but the recipe gives a baking time range of 15 minutes from the minimum to the maximum (which is super rare). So without finding the cake’s perfect time for your oven, a minute or so too long will dry this cake out very fast.
P.S. The original recipe called for pears. We’ve never tried it that way, but I imagine the apple is better.
Blueberry pie fail.
I was trying to use up the bucketfuls of blueberries we had, so I added extra to the pie. But…I forgot that extra blueberries = extra sugar and thickening agents needed! So I ended up with a sour runny soup pie. Derp.
Once I cut a slice I lifted up the top crust and sprinkled sugar on top. It was much more edible that way.
