Tag Archives: Baking

Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies

I love red velvet and when I came across a recipe for red velvet chocolate chip cookies I knew I had to give it a try!  This recipe combines the best of red velvet cake and the classic chocolate chip cookie.   It was very easy to throw together and the total time took about 90 minutes.  Most of that time was used to chill the dough as it was too sticky to pop in the oven right away.  The inside had an almost cake-like consistency–so soft and pillowy! I will definitely be making these again.
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Dark Chocolate Cherry Scones

Dark Chocolate Cherry Scones

These scones are a perfect weekend breakfast food that are quick and easy to whip up. The key to making perfect scones is to not over mix the dough. The little chunks of butter create pockets in the dough which results in a fluffier scone. I used dark chocolate chunks and unsweetened dried cherries which paired together perfectly. The scones turned out crusty on the outside, warm and fluffy on the inside. Even though the scones have chocolate and dried fruit in them they weren’t especially sweet. They make for a great grab-and-go breakfast and even a lazy Sunday morning one too!
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Banana Coconut Chocolate Chip Muffins

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For the last few weeks I have been making my own coconut milk. One of the benefits of making coconut milk is having your own coconut flour at the end of the process! This site provides a good how-to for home-made coconut milk/flour. You really can’t go wrong with home-made coconut milk since the flavor tastes much better than canned.  I decided to use these ingredients in a filling breakfast recipe and the first thing I thought of was muffins. These muffins are made almost entirely out of coconut, banana and chocolate, no all purpose flour or sugar needed.  They make a great breakfast muffin and will allow you to eat chocolate for breakfast guilt free!

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Homemade Brown Sugar and Cinnamon Pop-Tarts

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Happy Fall everyone! It’s been a while since I’ve posted so I wanted to kick off October with this great recipe for homemade pop-tarts! This recipe turned out to be surprisingly easy and not as labor intensive as I thought it would be.  Although it obviously is more labor intensive than just popping a pop-tart in the toaster, the rewards for home made can’t be beat! The pastry is flaky and buttery, just like a pie crust, which really kicked these up a notch in deliciousness. The inside is a simple mixture of cinnamon and sugar but once baked in the oven it transforms into a warm, soft filling. Once you have this recipe there’s no need to ever get store bought again! Fruit fillings, nutella/chocolate, and even savory cheese fillings can be substituted for the cinnamon sugar.*  The possibilities for these tarts are pretty much endless!

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Sourdough Flat Bread

Sourdough Flat Bread

For a few months I’ve been feeding a sourdough starter.  I just think it’s awesome that the yeast and bacteria comes to hang out naturally with just a little warm weather and regular feeding.  The hardest part is actually getting a successful rise out of the starter and it took me a few tries to get it working right.  There’s a lot of tutorials online about how to use a homemade starter.  This recipe for sourdough flat bread is a great way for a beginner to try it out once theirs is ready!  The bread turned out great, with mild tangyness and fluffy interior.   I sprinkled a little Baharat spice on the bread before baking for added flavor and served the bread with hummus.

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Banana Chocolate Chip Muffins

Banana Chocolate Chip CookiesI had a few over-ripe bananas that were just begging to be turned into bread. Instead of banana bread I wanted to try something a little more portable and great for breakfast. I made a few muffins without chocolate chips on top and since the recipe is fairly low in sugar it was a nice option for the morning. I loved the combo of semi sweet chocolate, banana bread and spices. The texture of the muffin was fluffy and tender, spiced with nutmeg, allspice, ginger and cinnamon. You can make these substituting one cup all purpose flour with a cup whole wheat flour for a healthier alternative.

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Moroccan Flat Bread

Moroccan Flat BreadI love flat breads since they are the perfect vehicle for amazing sauces! I have always loved Moroccan food and have been making it for a few years.  This bread is not as flat as pita, but still works great as a dipping bread for sauces. The interior is pillowy, with not much crust on the outside.  It wasn’t difficult to make but it does require some monitoring as you don’t want the dough to over rise.  I was happy with how this turned out though I might try flattening the dough more to make it a little less thick next time.  This couldn’t have been a better bread to serve alongside several tasty sauces!

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Dark Chocolate Orange Scones

Ever since I made Irish Soda Bread Cranberry Scones I have been thinking about making another batch with a twist. I loved the fluffy texture of the previous batch and I wanted to keep that going. I took the basic ingredients of the first recipe and added chocolate chips and orange zest. It was so easy with great results! The texture and consistency was just like before only with the added bonus of orange and chocolate. The orange zest and chocolate were balanced perfectly and it reminded me more of a dessert than a breakfast scone. These were a huge hit so I will definitely be making these again!

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Irish Soda Bread Cranberry Scones

Whenever I’ve picked up store bought scones I’ve always been disappointed. This year with Saint Patrick’s Day around the corner I came across a recipe for these Irish Soda Bread Scones. Determined to like scones, I gave this recipe a try. The recipe was originally made as a full loaf bread so I don’t know how traditional these are to scone recipes. The fluffy, dense texture on the inside and the rough exterior was very scone-like. If it tastes like a scone and looks like a scone, it’s a scone right? It was fair enough for me, especially since these were so delicious. I loved the bursts of sweet and tart from the cranberries, which paired well with the caraway. Next time I might go a little crazy and add orange or lemon zest to the dough and see how that turns out.

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Chocolate Espresso Cookies

Chocolate and espresso is a subtle combination. In many recipes a little espresso or coffee is added to enhance the chocolate flavor. The espresso compliments the chocolate and these cookies play on that idea very nicely. The batter is made with cocoa and espresso powders along with melted chocolate. Solid chocolate chips are mixed into the batter so any cravings you might have had for chocolate will probably be satisfied. After the cookies are baked the outside forms a glossy layer that cracks apart. The inside isn’t really like a normal cookie’s but rather like the inside of a brownie. I was really happy with how these turned out and next time I have a chocolate craving I know which recipe to turn to!

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