Birthday blowout - Part II

And the celebration continues... with the bright, tart sweetness of lemon! I've fallen deeper and deeper in love with everything lemon flavored, and I think this recipe is pretty much the pinnacle of lemon-ness. I love my boyfriend so much that I will even candy lemon peel for him... If you'd like a touch of color and texture, add blueberries or raspberries!








I'll let the recipe and photos speak for themselves, but I'll sum it up by saying that these little pillows of heaven are best eaten the day they are baked, and just after being frosted. Refrigerating will make the cake very dense and a mere shadow of its former light, fluffy, crumby texture. With a recipe like this I don't think they'll last long!


Triple Lemon Cupcakes


Lemon Cupcakes
From Joy of Baking


1/2 C unsalted butter, softened
2/3 C granulated
3 eggs
1 tsp vanilla extract
zest of 1 large lemon
1 1/2 C all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 C whole milk

frozen blueberries or raspberries (optional)
lemon curd (I like Trader Joe's brand)

Directions: Preheat oven to 350 degrees and line muffin tin with cupcake liners or nonstick spray. Rub lemon zest into sugar so the sugar is completely coated. Beat butter and sugar in electric mixer until light and fluffy. Add eggs one at a time, beating well between each addition, then add vanilla extract. Whisk together flour, baking powder and salt in a separate bowl, then add the mixture alternating with the milk. Make three additions, beginning and ending with flour. Fill muffin cups with batter and top with blueberries. Bake for about 20 minutes - until lightly browned and the tops of the cupcakes spring back to the touch.

When cupcakes are cooled, top with a small amount of lemon curd and spread to make a thin layer over the top. Pipe on whipped cream frosting and top with candied lemon peel.

Whipped cream frosting
whipping cream
granulated sugar
vanilla extract

Directions: Beat whipping cream at high speed until soft peaks form. Add granulated sugar and vanilla extract to taste (I use about 1 Tbsp of sugar and 1 tsp vanilla).

Candied lemon peel
From Epicurious

2 lemons
granulated sugar

Directions: Wash lemons well and peel skin off in thin vertical strips using a vegetable peeler. Place peels and 1 C cold water in a small saucepan, and bring to a boil. Pour off water, pour in another 1 C cold water, and bring to a boil again. Repeat a third time, then pour off the water, remove peels and let cool.


Combine 1 C sugar and 2 C water in the saucepan, and whisk over medium-high heat until the sugar is dissolved. Add lemon peels and bring to a boil. Lower heat and let the mixture simmer uncovered until the peels are tender and translucent, about 10-15 minutes. Drain peels and let cool.
Toss peels in granulated sugar to coat, and shake to remove excess. Store in an airtight container for up to a week.

Birthday blowout

I'm a big believer in birthdays, and an even bigger believer in eating everything unhealthy that you possibly can on your birthday because... it's your birthday! With that said, it makes a lot of sense that I would take full advantage of the opportunity to go all out and stuff my lovely boyfriend full of his favorite sweets on his 22nd. This only comes around once a year, though, so don't get used to it...

Not to toot my own horn, but I think I may have outdone myself this year (almost wish I hadn't set the bar so high...). The most effective way to fit in as many baked goods as possible is to insert them at every meal. You don't have dessert with breakfast? Time to start.

Raspberry Creme Brulee Coffee Cake
Makes 2 8-inch round cakes

Creme brulee
1/2 C heavy cream
3/8 C whole milk
1/2 tsp vanilla extract
2 egg yolks
1/8 C granulated sugar

Directions: In a small saucepan, heat cream, milk and vanilla until just before boiling. In a separate bowl, whisk together egg yolks and sugar until smooth. Stir hot cream mixture into egg mixture and whisk until smooth. Set aside and let cool while preparing coffee cake batter.

Coffee cake 
Adapted from Food Gal

For streusel:
1/2 stick unsalted butter
2/3 C all-purpose flour
1/4 C granulated sugar

Directions: Melt butter. Stir in flour and sugar to make crumbly mixture and set aside.

For coffee cake:
1 1/2 C granulated sugar, divided
2 C all-purpose flour
1 tsp salt
1 tsp cinnamon
4 eggs + 1 egg yolk
3 sticks unsalted butter, softened

Directions: Preheat oven to 350 degrees and prepare cake pans with nonstick spray. Whisk together flour, salt, cinnamon and sugar in a large bowl. Cream butter and sugar in an electric mixer until light and fluffy. Add flour mixture and eggs alternately to butter mixture, combining well in between each addition.

Pour half of the batter - divided evenly- into the pans and spread to coat evenly.

Layer frozen raspberries over cake batter, then divide the creme brulee mixture between each pan. 

Top with the rest of the cake batter and spread to distribute evenly...  

...then top with streusel.

Bake for about 45-50 minutes, until the top is lightly browned and the cake is set. 

Let cool in pan, cut and serve - warm in the microwave if you'd like!

Peanut Butter Toffee Bites

 Sometimes experiments go horribly wrong, sometimes they're perfect, and sometimes they're not what you planned just as delicious! These cookies definitely fall into the latter category. I was trying to modify the traditional Chocolate Crinkle cookie recipe to work with new flavors, but adding peanut butter soaked up the powdered sugar and eliminated the "crinkle" part of the cookie! Not to worry, the final product was like a little crunchy, gooey, sweet peanut butter ball.

The texture was definitely not what I expected, but the flavors of toffee and peanut butter are a killer combination and the end result was met with much nodding and thumbs up while chewing. I'm sure you could make these crispier if you prefer, but why would you want to miss out on the chewy goodness of slightly under-baked peanut butter?


Peanut Butter Toffee Bites
Makes about 20 cookies


2 eggs
1/2 C granulated sugar
1/4 C peanut butter (crunchy or smooth, you know which one you like!)
2 tsp vanilla extract
1 1/2 C all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
~1/2 C chopped Heath toffee bar (about 3 bars)
~1/2 C powdered sugar

Directions: Beat eggs and sugar together in an electric mixer until thick, pale and fluffy. Then beat in vanilla extract and peanut butter until completely combined. Whisk together flour, salt and baking powder in a separate bowl, then stir into peanut butter mixture until just combined, adding toffee bits just before it's done. Refrigerate dough for about 1 hour until firm enough to shape into balls. Meanwhile, preheat oven to 325 degrees and line a baking sheet with parchment.
Roll a small amount of chilled dough into balls about 1 1/2 inches in diameter. Roll in powdered sugar until thoroughly coated, then place on baking sheet. Bake for about 10 minutes or until dough is solidly set (they taste great a little bit under-baked).

I brought sustenance!

Ever since I first saw Legally Blonde, I have not been able to look at muffins without reciting that line in my head (with appropriately perky voice, of course). Although muffins are terribly unhealthy, they are quite good for the soul and will forever be the first thing I turn to when baking care packages.

A friend of recently graduated and returned home to Japan, clearly necessitating the above-mentioned sustenance on that long and arduous plane ride! I was having a banana bread itch, but wanted to make something a little more unique this time. When I stumbled upon Joy the Baker's recipe for chocolate chocolate chip banana bread, I knew I'd found it! Joy's recipes are fantastic, and I rarely find anything that I'd want to change; this time is no exception, and the only things that are different are substituting whole wheat pastry flour and only adding a few pecans on top (not incorporated in the batter). I find that of any baked good, banana bread is the best way to sneak in whole wheat flour without affecting the texture and taste too much. In fact, I often think that it adds a great nutty flavor that you miss with white flour.

I also made this bread in muffin form, to make it a bit more portable and individually sized. Either a loaf or muffins work well, just make sure you adjust the baking time accordingly. Also, feel free to substitute chopped dark chocolate or white chocolate chips, or walnuts or pecans according to your taste!

Chocolate Chocolate Chip Banana Bread
Adapted slightly from Joy the Baker

1/2 C toasted pecans, coarsely chopped (omit or reserve for topping if you desire)
1 3/4 C whole wheat pastry flour
1/4 C unsweetened cocoa powder
1 C granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 C chocolate chips
2 eggs, lightly beaten
1/2 C unsalted butter, melted and cooled
1 lb very ripe bananas (about 3 large bananas mashed well)
1 tsp vanilla extract

Raw sugar for dusting on top

Directions: Preheat oven to 350 degrees. Spray loaf pan or muffin tin with nonstick spray.

Combine mashed bananas, vanilla, eggs and melted butter in a medium bowl and combine well. Whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt in a large bowl. Fold wet ingredients into dry ingredients until just combined - the batter should be chunky. Fold in nuts and chocolate.

Pour batter into prepared pans, topping with raw sugar and/or nuts if desired. Bake for 20-30 minutes if making muffins and 55-65 minutes if making a loaf - bread is done when toothpick comes out clean. Place on a wire rack to cool completely. Freeze if you'd like to keep it for a later time!

Sinful...

There comes a time to throw caution (and moderation) to the wind and embrace pleasures in life - skipping class on a beautiful day, splurging a little bit on a nice dinner, treating yourself to those ridiculously cute suede pumps... or baking something with chocolate and bacon.

The finished product!

I have heard many rumors of the genius combination of bacon and chocolate, but was always skeptical. How could it possibly be that much more delicious? I used to think that bacon was only reserved for special occasions, as in my childhood where the family indulged in the crackling, fatty goodness only once a year on Christmas morning. I stand corrected.

Salty. Sweet. Fatty. Gooey. Crispy.

I followed this fantastic recipe to the letter, except for baking the brownies in cupcake liners to make it easier to handle the caramel inside and adding some candied bacon crumbles on top. While I think I have found brownie recipes I like a little bit better, I would absolutely hold onto the bacon caramel recipe that's swirled in it. The bacon on top was an easy little decoration to whip up, and it advertises the flavors inside! Candied bacon is also a lovely little snack by itself...

So here we are - a little indulgence for those days when you throw caution to the wind.

Bacon Caramel Brownies
From Steph's Bite by Bite

For the candied bacon
2 slices cooked bacon
1/8 C brown sugar

For the bacon caramel

2 slices cooked bacon

1/2 C heavy cream

1 C sugar

6 Tbsp unsalted butter, cut into small pieces

Directions: Cook bacon (6 slices total for the whole recipe) in a skillet over medium heat until brown but still slightly flexible. Remove bacon and place on paper towel to absorb extra fat. Pour out about half of the fat remaining in the pan and reserve the rest for the bacon caramel. Add cream to hot pan and let cool.

Place two slices of drained bacon in a smaller skillet and sprinkle with brown sugar to cover completely. Cook over low heat, turning occasionally, until sugar is dissolved, caramelized and coats the bacon (about 8-10 minutes). Transfer to paper towel again to cool.

Meanwhile, heat sugar in a large saucepan over high heat until the sugar dissolves into a dark amber colored liquid (do not stir). Add butter and cooled bacon cream all at once and stir until butter is melted. Add 2 slices of chopped cooked bacon and stir in. Let cool completely.



For the brownies
8 Tbsp unsalted butter
6 oz dark or semisweet chocolate
1/4 C unsweetened cocoa powder
3 eggs
1 C sugar
1 tsp vanilla extract
1 C all-purpose flour
2 slices cooked bacon, chopped

Directions: Preheat oven to 350 degrees. Prepare muffin tin with liners or spray an 8-inch square pan with nonstick spray.

Pre-baking

Melt chocolate and butter together in a microwave-safe bowl, heating for 30 seconds at a time and stirring in between. Add cocoa powder and whisk until smooth, then add eggs one at a time. Whisk in sugar, vanilla and flour, stirring until just combined.

Spoon batter into muffin tins to fill halfway, or scrape half of the batter into square pan. Dollop caramel into muffins or pour about 1/3 of it on top of the batter in the square pan. Distribute remaining batter on top of the caramel, topping with a bit more caramel and swirling it in.

Chop up candied bacon and sprinkle on top for garnish.

Bake for about 25 minutes if making cupcakes, and 35-40 if making a square sheet. Underdone is better, so you can keep it gooey!

Black and white

I have a bottle of Bailey's sitting on my countertop that stares at me every day, begging to be put to good use. It truly is the best liqueur to use in baking, but the flavor is so distinct that it can't be combined with just anything. Chocolate is the obvious choice, but what about Irish coffee? Throw a splash of Bailey's and whiskey in your coffee and you have an extra delicious combination - and inspiration for this cookie!


Checkerboard cookies are super simple but look complicated and snazzy when they're finished. They're also "icebox" cookies, which means you can make them over the course of two days if you need to. It's the perfect busy-day cookie, and also goes well with that third cup of coffee to keep you going! These cookies are basically shortbreads, made with no egg and just a lot of butter. Slightly crumbly, very tender and all kinds of delicious as the coffee/chocolate and Irish Cream flavors melt in your mouth!

Irish Cream Checkerboard Cookies
Adapted from Martha Stewart
Makes about 18 cookies

1 C unsalted butter, softened
1/2 C sugar
1/4 tsp salt
2 1/2 C all-purpose flour, sifted
2 tsp Bailey's Irish Cream
3 Tbsp cocoa powder
2 tsp finely ground coffee
1 egg

Directions: Cream butter and sugar in an electric mixer until well-blended. Add salt and flour gradually. Separate dough in half, placing one half in a separate bowl. Add Bailey's to one half, and mix slowly until just combined. Clean out bowl and mix other half of the dough, cocoa and coffee in it until just combined. Place each half of the dough in between two sheets of plastic wrap and roll into 7" squares about 3/8" thick. Using a sharp knife and a ruler, slice each square into 9 strips, about 3/4 inch wide. It doesn't matter all that much how wide the strips are, as long as they are the same width!

Whisk together egg and 1 Tbsp water. On a sheet of plastic wrap, place three strips of dough next to each other, alternating light and dark. Brush tops and sides of each strip with the egg wash, and gently press them together. Repeat with a second and third layer, alternating colors to create a checkerboard. Wrap log in plastic. Repeat to form a second log, switching the color pattern. Refrigerate logs for at least 30 minutes or freeze for 15.

Preheat oven to 350 degrees and line a baking sheet with parchment or silicone. Slice each log according to how thick you'd like your cookies. The original recipe recommends 1/4" thick, while I liked a doughier cookie and made about 1/2" slices. Bake until lightly golden and firm, about 10-12 minutes.

Sunday morning, rain is falling...

Cheers to those who picked up on that Maroon 5 reference :)

During our recent storm, I had an (even stronger) urge to bake something sweet and a little indulgent for breakfast. At the same time, who wants to get out of bed super early to make a huge mess in the kitchen? I think this recipe finds the right balance between Saturday night prep and Sunday morning freshness, and the whole operation was very successful, in my opinion. Warm, yeasty, sweet and nutty, these buns are the perfect accompaniment for coffee and scrambled eggs - or just on their own!

Notably, this was also my first time using yeast in my baking; I shy away from it because it always seems so daunting to find the right environment for it to rise and the time commitment is a little longer than I normally have set aside for baking. However, this escapade was definitely not as intense as I expected, and I will definitely be venturing into the realm of yeast breads again!

The proportions in the original recipe make a bun that's not too sweet or gooey. While everyone who came in contact with these little guys was smitten, I honestly could have used some more glaze. If you're looking for Cinnabon-status rolls, go crazy and double the recipe for the topping. Also, I used part whole wheat pastry flour to try to offset the unhealthiness, which made the buns a little less tender than normal. Again, if you want to just take the plunge, use all white flour.


Overnight Maple Pecan Sticky Buns
From Thought For Food
Makes about 12 buns


For the dough:
1/2 C water + 1/2 C whole milk, warmed to 115 degrees
1/4 C butter, melted
2 1/2 Tbsp honey
1 1/2 C whole wheat pastry flour
2 1/2 - 3 C all-purpose flour
1 packet (2 tsp) active dry yeast
2 eggs
1 1/2 tsp salt

For the glaze:
1/4 C butter, melted
3/4 C pure maple syrup
3/4 C pecans

For the filling:
1/2 C brown sugar
2 tsp cinnamon
2 Tbsp butter, melted

Directions: Mix together water, milk, melted butter, honey, wheat flour, 2 C all-purpose flour, and yeast in a mixing bowl. Using a dough hook, mix well until a rough ball of dough forms. Cover bowl loosely with plastic wrap and let rest for 15 minutes.

Add eggs and salt, and knead while slowly adding the remaining 1/2-1 C all-purpose flour. Knead on low for about 6 minutes, until the dough pulls away from the sides of the bowl and is smooth but still shiny and slightly tacky. If it gets too dry, drizzle in a little extra water. Remove dough and place in a lightly oiled bowl, turning to coat the dough. Let it rise in a warm place until doubled in size (about 45 minutes to 1 hour).

Meanwhile, toast pecans on a foil-lined baking sheet until fragrant and slightly darker in color. Set your oven to 325 degrees and watch carefully! I burn many pecans by getting distracted... Remove from oven and chop coarsely.

Place risen dough on a lightly floured surface, knead briefly, and let rest covered for 10 minutes. Meanwhile, make your filling and topping. For the filling, combine brown sugar and cinnamon. For the topping, melt butter and maple syrup together in the microwave.





Roll rested dough into a rectangle 15x20". Brush surface with 2 Tbsp melted butter, then sprinkle with cinnamon sugar mixture. Roll the dough into a 20" log (start with the long end). Using a sharp serrated knife, cut log into 1 1/2" pieces.

Pour syrup and butter into the bottom of a 9x13" baking pan, then sprinkle chopped pecans evenly over the bottom. Place rolls in the pan and loosely cover with oiled plastic wrap. They will fit loosely until they have a chance to rise. Place in refrigerator to rise overnight.

In the morning, discard plastic wrap and preheat oven to 350 degrees. Bake for about 30 minutes, until the rolls are well browned on top. Let rest for 5 minutes in the pan, then turn the rolls out onto a wire rack set over a baking sheet (to catch the drippings). Let rest another 5 minutes and serve!

A beautiful morning landscape if I ever saw one!