It’s so hard to believe that it’s already April–and Spring! I don’t know about you, but I was getting tired of snow…and snow…and more snow. Don’t get me wrong, it gave me the perfect excuse to stay in and bake, but sometimes it’s nice to have a bit of sunshine and not need to ear snow boots everywhere you go.
April also means that I’ve had this blog for just over two months–can you believe it? In case you missed anything from last month, this post is perfect for you!
Continue reading ➞ Brown Sugar Orange Triangles & Peanut Butter Cookies
Happy Easter! Today I wanted to share something that’s quick, easy, and completely stress free: banana bread.
To be honest, I never set out to make banana bread. I get a bunch of bananas for breakfast, don’t end up eating all of them, and, just as the rest are starting to brown, realize, oh yeah! Banana bread!
Now, a quick note: this recipe has some flexibility with the amount of banana you put in. Add 3 if you want a very banana-y taste; add 2 if you want more of a subtle flavor. Both work!
What You’ll Need
- ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon vanilla
- 5 tablespoons salted butter, melted
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 2-3 mashed bananas
- 1 egg
- 2 tablespoons flour
- ½ cinnamon
- 1 tablespoon butter
How You Do It
- Preheat the oven to 375 degree F. Line the bread loaf tin with parchment paper.
- Mix together the flour, baking soda, and baking powder.
- In a small bowl, combine the melted butter, vanilla, and brown and white sugars. The mixture will be grainy, similar in texture to apple sauce.
- Mix mashed bananas into the butter mixture. Along with the egg, add to the flour mixture and mix until combined. Pour into the loaf pan.
- Make the topping. Using a fork, cut the flour into the sugar and cinnamon until the chunks of butter are pea-sized or smaller. Sprinkle over loaf. Note: If you would like the top to be crunchy, allow some larger chunks to remain.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let set for ten minutes then remove from tin. Peel off the parchment paper, slice, and enjoy!
Just look at how gorgeous.
It’s crazy how easy it is to make banana bread, right?
Mix it up: Prefer muffins instead? Bake for 13 to 15 minutes instead.
Who knew peanut butter cookies were so easy to make?
I admit, this wasn’t the original recipe I’d planned on for this week, but, after a snow day/ work from home day a few days ago and a strong desire to bake something that wouldn’t take up a lot of time, these were so easy to put together that I couldn’t resist. Plus, there was no way I was going to brave the storm just to buy a bunch of ingredients.
A quick note: you can mix all of this by hand–no stand or hand mixer required. You’re certainly welcome to use a mixer, but, because there is very little flour and because you can throw these together in less than 10 minutes, it’s definitely not a requirement. Completely up to you!
Continue reading ➞ Peanut Butter Cookies
I can’t believe it’s already March! Though this blog is still nee, with my third recipe already out, I thought it’s be fun to look back at how we got here. P.S.: best not look at this on an empty stomach–the photos ahead might make you a bit hungry!
Continue reading ➞ Snickerdoodles & Red Velvet
These brown sugar orange triangles have a problem.
I never have enough icing.
Okay, so there’s *technically* enough, but I always have a bad habit of “tasting” the icing. One taste leads to another then another then another then… Well, you get the picture.
Other than that, they’re great! They take a bit of time because the dough has to rise, but man oh man, these are delicious. They’re perfect with a cup of tea or coffee, and I love having one (or two!) for breakfast. If you’re anything like me, you might want to make extra icing–or at least have someone there to keep you honest.
Continue reading ➞ Brown Sugar Orange Triangles
Valentine’s Day may be over, but it’s never too late to enjoy red velvet cupcakes.
Speaking of red velvet, did you know that “red velvet” isn’t its own flavor? Nope, it’s chocolate (deceptive, I know!). And while the red color used to be caused by a chemical reaction in the ingredients, today it’s mostly done by plain ol’ food coloring.
But let’s not split hairs. Know what we should be talking about? How versatile it is. Red Velvet cakepops? You bet. Red Velvet sheet cake? Of course. Red Velvet whoopie pies? Why Not! So while the following recipe is for cupcakes, I encourage you to find some other red velvet recipes and give them a try. The only requirement? You’ve gotta use cream cheese frosting. Don’t settle for vanilla buttercream.
What You Need
- 2 cups of flour
- 1/4 cup of unsweetened cocoa
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup (2 sticks) of salted butter, softened
- 2 1/4 cups of sugar
- 4 eggs
- 1 cup of sour cream
- 1/2 tablespoon of lemon juice
- Enough milk to create 1/2 cup when combined with lemon juice
- 1 ounce of red food coloring
- 3 cups of powdered sugar
- 1 block (8 ounces) of cream cheese
- 2 teaspoons of vanilla
- 1/2 cup (1 stick) of salted butter, softened
How You Do It
- Preheat oven to 350 degrees F.
- Combine milk and lemon juice into a small bowl or cup. Let set at least 5 minutes. Note: small clumps will appear as the milk and lemon juice thicken.
- Beat the sugar, butter, and vanilla until fluffy.
- Add in eggs one at a time.
- By hand, stir in the milk and lemon juice, sour cream, and food coloring. The batter should be runny, but will have little clumps.
- In a separate bowl, combine the dry ingredients: flour, salt, baking soda, and cocoa powder.
- In three batches, mix the dry ingredients into the wet ingredients.
- Pour the batter into lined cupcake tin, filling about 2/3 way full.
- Bake for 17-20 minutes until a toothpick comes out clean. If you’re going to use the same cupcake tin, wipe it out between uses before putting in the second batch. Cool completely before frosting.
- Combine the cream cheese, butter, and vanilla.
- A cup at a time, add in the powdered sugar.
- Frost your cupcakes. I use a star tip, but the choice is yours.
- If you’re piping, start from the outside and work your way in.
That’s it! Put them in the fridge when you’re done, and take them out 5-10 minutes before you’re ready to eat.
Look at them.
Have you ever seen such beauty?
They’re great for any holiday or special occasion, but, c’mon do you really want to wait for something special to enjoy these?
I didn’t think so.
Give it a try and let me know how it goes. Until next time,
Mix it up: These cupcakes have a little bit of leeway for adjusting the amount of chocolate, so feel free to add a bit more. You know what else you could do? Decorate with little chocolate curls!
When I first moved to New England, there wasn’t much for me to do. Not knowing anyone in the area and too much of a homebody to venture much beyond the local grocery story, whipping up a batch of these quickly became my go-to hobby. Always a crowd-pleaser, they didn’t take much time or effort but gave me something to do so I didn’t feel so bored.
So what exactly is a snickerdoodle? It’s a cinnamony-sugary chewy cookie that it’s impossible to eat just one. My boyfriend likes to say that eating 5 is a good number, but I’ll let you be the judge. Plus, they’re small enough to enjoy one (or that 5) without feeling too guilty. So let’s get those ingredients, pull out those mixing bowls, and let’s get baking!
Continue reading ➞ Snickerdoodle Cookies