Sunday, December 13, 2015

Tuesday, November 24, 2015

Sunday, November 8, 2015

Sunday, November 1, 2015

Sunday, October 25, 2015

Saturday, October 17, 2015

Sunday, October 11, 2015

Sunday, October 4, 2015

Tuesday, September 29, 2015

Monday, September 21, 2015

Sunday, September 13, 2015

Sunday, September 6, 2015

Sunday, August 30, 2015

Sunday, August 23, 2015

Tuesday, August 11, 2015

Monday, August 10, 2015

Sunday, August 9, 2015

Sunday, July 26, 2015

Sunday, July 19, 2015

Tuesday, July 14, 2015

Friday, July 10, 2015

Friday, July 3, 2015

Saturday, June 6, 2015

Friday, May 29, 2015

Monday, May 25, 2015

TWD Rhubarb upside down brown sugar cake

This looked so straight-forward (and ended up turning out very well), but I had a couple hiccups that I wasn’t expecting. First, when I was dissolving the sugar into the melted butter, it pretty much became caramel instantly. Something about the instructed method was a little wonky. I ended up removing some clumps of caramel when I added the rhubarb and it was fine. Also, my cake took about 34 minutes to bake, not the 25 suggested. Another reason to cook to your wanted result and not to time!

I liked the tartness of this cake. Husband wasn't too into it. It ended up being relegated to the break room at work.

Sunday, May 10, 2015

Sunday, April 12, 2015

TWD BCM Limoncello cupcakes

The frosting broke a little, but still good.

Monday, April 6, 2015

Saturday, March 28, 2015

The Baking Bible's Luxury Oatmeal Cookies

Roasted carrot fennel salad with zaatar

For when you accidentally keep buying carrots when you already have so. many. carrots...

Roasted carrot fennel salad with zaatar

1 Tbs walnut or canola oil
1 lb carrots, cut into bite size pieces
sea salt to taste
1 bulb fennel, sliced thin
1 tsp zaatar seasoning
1 ounce goat cheese

1. Heat oil in saute pan over medium high heat. Add carrots and cook 20-30 minutes, stirring occasionally. You want a nice brown caramelization. Season with sea salt and remove from heat. Allow to cool for 5 minutes. 

2. Add fennel to carrots. Add zaatar and toss to combine. Serve with goat cheese.

Saturday, March 21, 2015

Manchego Fig Muffins

This is the result of extra manchego cheese and wanting to eat a cheese plate in muffin form.

Manchego and fig muffins

1 3/4 c. (8 oz) all-purpose flour
1 tbs. (1/2 oz) sugar
1/2 tsp. kosher salt
2 tsp. baking powder
1 c. (8 oz) milk
2 eggs
1 stick (4 oz) butter, melted and cooled slightly
3 oz. manchego cheese, shredded
4 oz. dried figs, chopped

Preheat oven to 350* and place rack in center of oven. Grease a 12-muffin tin.

Combine flour, sugar, salt, and baking powder in large bowl.

Combine milk, eggs, and butter in large bowl. Add dry ingredients to wet ingredients and mix just until combined. Fold in cheese and figs.

Distribute batter evenly between muffin tins. Bake for about 28-32 minutes, or until muffins are golden brown. Allow to cool in pan on cooling rack for 5 minutes. Remove muffins from pan and allow to cool.

TWD BCM Crispy topped brown sugar bars

Friday, March 6, 2015

Saturday, February 28, 2015

Sunday, February 22, 2015