This Sad Baker

Photo

Wed, 15 May 2013 14:24:51 -0700

I feel like coconut gets a bad rap

Mon, 06 May 2013 10:55:07 -0700

kdrexin: iameryka: Do they make these in wallet sizes? You...

Tue, 30 Apr 2013 09:41:49 -0700

iameryka:

Do they make these in wallet sizes?

You guys have no idea how often this is an actual thing I have had to apologize for.

katherinemarie: matchbookmag: Top 20 Julia Child Quotes |...

Mon, 15 Apr 2013 11:41:51 -0700

katherinemarie:

matchbookmag:

Top 20 Julia Child Quotes | www.matchbookmag.com

These are really good to have on hand

Mini Brownie Cookies because I love you. My mom always told us...

Thu, 04 Apr 2013 10:19:51 -0700

Mini Brownie Cookies because I love you.

My mom always told us that if you get a plate of goodies from a friend or neighbor, you should never return an empty plate. Kinda like a tasty cycle of treats! Well I made these for my friend, Tegan when returning some tupperware. Mom would be proud.

Original recipe found here: Bam!

Ingredients:

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon espresso powder
2/3 cup unsweetened cocoa

Method:

Preheat oven at 350 degrees (325 if using convection). Line two baking sheets with parchment paper.
Whisk flour, salt and baking powder in bowl and set aside.
Mix butter, sugars, eggs, vanilla, espresso, and cocoa in mixer (if your butter isn’t fully softened, whip it around a bit by itself first to loosen it up, so you don’t end up over-mixing the eggs to get butter chunks smoothed out later).
Gradually add flour mixture, and mix until smooth.
Split dough and wrap in plastic in two disks. Chill for about one hour, longer if you have time.
Roll out cookie dough on floured counter, 1/4 inch for thicker, softer cookies or 1/8 inch for thinner cookies, good if you’re making ice cream sandwiches or like cookies a bit crisper. Cut into desired shapes, brushing extra deposits of flour off the top.
Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool.

I felt like the cookies needed a bit of something so I dipped them in white chocolate that I melted in my double boiler.

Photo

Tue, 02 Apr 2013 22:42:44 -0700

Puddin’. Sometimes a girl just wants some pudding with a...

Tue, 26 Mar 2013 12:00:35 -0700

Puddin’. Sometimes a girl just wants some pudding with a whip cream heart. Recipe found here: Bam!

Ingredients

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
4 cups milk
2 tablespoons butter
2 teaspoons vanilla extract

Directions

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving.
The whip cream heart you ask? Frozen cool whip and a cookie cutter. It’s that easy.

somehowlou: forks and spoons

Mon, 25 Mar 2013 14:19:35 -0700

somehowlou:

forks and spoons

I have never cooked for my boyfriend. Not because I can’t,...

Mon, 25 Mar 2013 09:40:00 -0700

I have never cooked for my boyfriend. Not because I can’t, but mainly because he is a chef and who wants to make some boring mac and cheese for their chef boyfriend? So while cruising through Pinterest I found a recipe for a chicken pot pie. I thought I could definitely do this. A) I don’t have to cook the chicken and B) I don’t have to make the pie crust (something I have yet to master).

So on my trip to Whole Foods I picked up some turkey with a chipotle rub, some wine and a Pillsbury gift to me- pre made pie crust. And guess what? The pie turned out awesome! Sure I burnt the roux the first time around because I was busy instagraming my carrot hearts but the boyfriend really liked it! SUCCESS. Original recipe found here: Bam!

2 cups cooked turkey, diced
2 small potatoes, diced
1 carrot, diced
1 rib celery, chopped
1/2 cup frozen peas
4 T. butter
4 T. flour
2 cups milk
½ tsp. poultry seasoning (optional- meaning I didn’t do it. Which is why I added in some Thyme)
¼ tsp. black pepper
3 tsp. chicken bullion
3 cups hot water
Thyme to taste
Half of a small onion chopped

Pare-boil veggies until tender in water. Once cooked, drain. Stir in chicken.
Melt butter and add flour to form a roux.
Add milk and stir constantly until sauce thickens.
Add seasonings and onion.
Stir in veggies and chicken.
Pour into a large deep-dish pie tin (I had a bottom layer of pie crust- you don’t have to do this if that is too much crust).
Top with piecrust.
Cut air vents with sharp scissors- or cut a cute design before topping the pie. Damn you Pinterest and your cute ideas!
Bake 20 minutes at 400° or until golden brown.

You know when you have been on Pinterest too long when you start...

Sat, 23 Mar 2013 21:03:43 -0700

You know when you have been on Pinterest too long when you start chopping carrots as hearts for your pot pie.

always with awesomeness

Fri, 22 Mar 2013 10:37:01 -0700

always with awesomeness

Nothing like trying to dip your tasty tasty cookie into your cup...

Mon, 18 Mar 2013 13:40:00 -0700

Nothing like trying to dip your tasty tasty cookie into your cup of lactose free milk or cup of coffee just to find out that with your cup is too small or your cookie is just too big. I call this the Goldie Locks. Lets solve this first world problem with some Peanut Butter Chocolate Chip Sticks! Original recipe found here: Bam!

INGREDIENTS:

1/2 cup canola oil
1/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter chips
1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 375° F. Line a baking sheet with parchment paper.

2. In a large bowl, combine the oil, peanut butter, sugars, egg and vanilla. In another bowl, combine the flour, baking soda and salt. Gradually add the dry ingredients to the sugar mixture and mix until well combined. Fold in the peanut butter chips and divide dough in half. Place in fridge for about 20 minutes. Sometimes I forget to do this step. DO NOT FORGET TO DO THIS STEP. the dough doesnt seem to ‘stick’ when I bake it right away.

3. On the prepared baking sheet, shape each portion into a 15-in. x 3-in. rectangle about 3 in. apart. Sprinkle with chocolate chips; pressing them lightly into the dough.

4. Bake in preheated oven for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for about 10 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool completely.

Photo

Sat, 16 Mar 2013 10:38:56 -0700

Photo

Tue, 12 Mar 2013 22:51:30 -0700

Orange Poppyseed Cake It was my good friend Katie’s...

Thu, 21 Feb 2013 09:55:01 -0800

Orange Poppyseed Cake

It was my good friend Katie’s birthday and I just happened to have the day off of work so what did I do? Made a cake clearly. Everyone should have cake on their birthday. The original recipe can be found here: Bam!

I had to do some converting because I don’t know how to measure in grams. Thank you google!

cake

¼ cup black poppy seeds

¾ cup full cream milk

200 grams unsalted butter, softened

1 orange rind, zested with a microplane

½ tsp vanilla bean paste

½ cup orange juice

¾ cup caster sugar

3 eggs

2 cups of plain flour

1 ½ tsp baking powder

icing

250 grams cream cheese, softened

¼ cup unsalted butter, softened

½ tsp vanilla bean paste

1½ - 2 cups of soft icing sugar, sifted

(taste for sweetness)

1 tbs orange rind

Preheat oven to 160°C. Pre-prepare a 20cm round, lined cake tin. Put the poppy seeds & milk into a jug, stir, then set aside on your workbench to start on the other ingredients. Place the butter, orange rind, vanilla paste & sugar into a bowl, then beat with an electric mixer/beaters until light, creamy & pale in colour. Add eggs, one by one, mixing between each one. Add sifted flour & baking powder, milk poppy seed mixture, orange juice, & mix until ingredients are just combined. Pour into prepared cake tin & bake for 50-60 mins, or until cake tested with a skewer.

Whilst the cake is cooling, prepare your cream cheese icing. Beat the cream cheese, butter & vanilla paste until smooth with electric mixer/beaters. Add icing sugar ½ cup at a time so you don’t end up with one big ‘poof’ of sugar in your kitchen. Finally, add orange rind. Combine.

do whatever you want!

Tue, 19 Feb 2013 10:01:23 -0800

do whatever you want!

floweringspade: Me

Mon, 18 Feb 2013 14:02:24 -0800

floweringspade:

Me

Pull Apart Cinnamon Muffins I ate all of these in 2 days. Sure...

Tue, 12 Feb 2013 11:26:47 -0800

Pull Apart Cinnamon Muffins

I ate all of these in 2 days. Sure there were only 6 of them, but I basically ate a loaf of bread. I found the original recipe from here: Bam!

Seriously, what would I do without Pinterest?

Ingredients

Pillsbury Simply Rustic French Bread dough
1/2 stick of butter
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Directions

Preheat oven to 350ºF.
In a small skillet, brown butter over medium-low heat, about 5 minutes. You know the butter is browned when it turns a light caramel color and smells slightly nutty. ((Be careful not to burn the butter!)) Once browned, set the butter aside to cool.
Remove bread dough from tube and place on a cutting board. Starting in the middle, divide the dough with a small slit. The divide again and again until you have 31 slits. Using a very sharp knife, slice the dough. You should end up with 32 slices. Flatten each slice with you hands or a rolling pin and place on a sheet of parchment or wax paper.
In a bowl, combine the sugar, cinnamon, and nutmeg.
To assemble the muffins, brush each dough slice with the brown butter. Then sprinkle with the entire sugar mixture. (Yes, ALL of the cinnamon sugar!) Stack the dough slice on top of each other. (some stacks will have five slices and some will have six.) Using a sharp knife, slice the stacks down the middle.
Place two of the sliced stacks, side by side, cut side down into a greased muffin tin. Repeat with the rest of the stacks.
**This step is very important!!** Before you put the muffin tin in the oven place it on a larger, rimmed baking sheet. This will catch any butter/sugar overflow and avoid a very smokey oven.
Bake muffins for 20-25 minutes until tops are golden brown. Allow to cool for 10 minutes. Gently remove.

every day

Thu, 17 Jan 2013 14:00:30 -0800

every day

Browned Butter Brownies because how much butter is too much...

Wed, 09 Jan 2013 13:55:54 -0800

Browned Butter Brownies

because how much butter is too much butter? Here is a link to the original recipe: Bam!

I really need to stop baking so many sweets. Its a pity because my boyfriend doesn’t even like sweets, or cakes, or pies… more for me then!

Ingredients

2 1/2 sticks salted butter
2 1/2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1/2 tsp salt
1 tbsp water
2 tsp vanilla extract
4 eggs
1 cup all purpose flour
1 cup high quality semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees.
Prepare a 9x13 baking dish by spraying with non-stick cooking spray and lining with parchment paper (optional, but I like to do it so I can lift the brownies right out of the dish).
Melt butter in a large saucepan over medium high heat. Stir constantly until butter has reached a light brown color and little “bits” have formed.
Pour the butter into the bowl of a stand mixer. Add the sugar and cocoa powder and beat until smooth, almost creamy.
Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
Add the flour and chocolate chips and mix well. Batter will be VERY thick.
Use a sturdy rubber spatula to spread batter in the 9x13 pan. Bake for 25-30 minutes until toothpick inserted comes out clean.
Let cool, then cut into 2” squares to serve.