Good Morning and Happy Sunday! It’s been a while since I’ve posted here. In that time, this blog has had its 2nd birthday and I’ve gone back to school to get my masters. I’ve come to find that has had me gravitate towards baking my tried and true recipes rather than developing something new. I do have a few more recipes to share that I made in the summertime. The first being a chocolatey orange combo that is great for any time of year – especially the upcoming holidays. The cake is slightly sweet, citrusy and moist and the dark chocolate balances it all out.
Happy Sunday! Today’s recipe is brought to you by a craving for blueberries and peaches and a need to make something I hadn’t made before. I put together the pie crust I made for Pumpkin Pasties and halved it and threw some spices together with some fruit, sugar, and flour. If you’re making a fruit galette, all you need is enough fruit to fill your galette, a thickener like flour or corn starch, maybe some water, sugar, and any spices if you so desire. Honestly, this was easier than I thought it was to make. And it’s a great dessert to share with friends over drinks or to cap off a summer night. I reckon it’d also be pretty great with a scoop of ice cream.
Good Morning and Happy Sunday! I thought I would try something a little bit different for me. I was kindly gifted a bundt pan by my mother since she wasn’t using hers anymore and pretty much immediately got to work on a lemon raspberry bundt cake. I hadn’t worked with a bundt pan before so it was a fun challenge figuring out baking times and proportions. I have to say I’m happy with how this cake turned out. It’s super lemony and the right balance of dense and moist. That being said, I do want to workshop this recipe a little bit. I had baked it for 42 minutes, but it ended up being a little undercooked despite the cake tester coming out clean. There are some other things I want to work with, like the proportions of the flour and butter and nailing down a raspberry glaze recipe.
Good Morning and Happy Sunday! Here I am with another whoopie pie recipe. If you can’t decide if you’re more in the mood for a cookie or some cake, this is the dessert for you. This particular whoopie pie utilizes the classic pumpkin spices, but with a heavy hand of cinnamon.
Good Morning and Happy Sunday! I hope you’re having a sweet start to the new year! I spent the first real snowfall of the year making these whoopie pies and listening to American Like Me by America Ferrera. To be honest, it was the first new recipe that’s worked in a while. I was so excited I wanted to yell “Whoopie!”. In all seriousness, this is basically a sweet, but not overly sweet, cookie-cake sandwich. It’s great all on its own, or as a base for adding more flavors. I decided to add a dollop of raspberry jam from a jar to some of the whoopie pies. It got the job done, and I didn’t have to mess with more dishes to clean, so it was a win-win for me.
Good Morning and Happy Sunday! I hope you all are having a wonderful holiday season! If you love cutout cookies but want something a little different, look no further! I just added some cinnamon to a butter cookie base, but you’re welcome to add more festive spices to your liking. You can enjoy these cookies plain, with gobs of frosting, or a nice layer of chocolate ganache. Continue reading “Cinnamon Cookies”→
Good Morning and Happy Sunday! Today I have a recipe that’s I have been wanting to make for a good while. Chocolate and cinnamon is one of my favorite flavor combinations and this cookie doesn’t disappoint. The cinnamon chips gives the cookies a warmth fitting for the colder months coming up or for a holiday cookie platter. I slightly altered my recipe for Chocolate Crinkle Cookies, which resulted in a cookie that was soft on the inside and crispy on the outside.
Happy November! If you need a recipe for a grey day, look no further. I must admit this cake was the result of a happy accident. I was attempting to make whoopie pies, but noticed they baked more like a cake than a whoopie pie. I put the rest of the batter in a cake pan and topped it off with some cinnamon and sugar and the cake became what it needed to be. This cake pairs well with a hot beverage and a lazy Sunday. This cake is both dense and light and the cinnamon sugar topping gives it a satisfying crunch and a punch of cinnamon.
Good Morning and Happy Sunday! We are officially in autumn and I am ecstatic to welcome back my favorite season. If you are looking some subtle-tea in your cookie to pair with a delightfully warm beverage, do I have a recipe for you! Admittedly I was hoping for a bit more of the earl grey to pull through, but I think it works out well for these cookies. They provide a welcome twist to the classic shortbread and goes well with a strong cuppa.
Good Morning and Happy Sunday! It’s already halfway through September and I am so so ready for fall, despite the current weather hanging onto summer with all its might. I’m the kind of person to make pumpkin foods year-round, so it’s nice when it’s seasonally appropriate. If you’re looking to dive into the leaves of fall, try out these pumpkin pasties. The crust is nice and flaky and the filling is rounded out well with a medley of spices. It’s all topped with a sugar and spice mixture to give it an extra crunch. I recommend listening to the Harry Potter soundtracks while making these. It ads a certain, dare I say, magic to the whole experience.