21 September 2009
pumpkin chocolate chip squares
17 August 2009
zucchini bread
have had an abundance of fresh zucchini around the apartment, thanks to some trips to the farmers market in santa monica {a must-do for those living in southern california}. zucchini bread is still a vegetable..
31 July 2009
no-bake cookies
had a major sugar craving this afternoon, but it was just too hot to bake, so i got an idea from this sweet girl and went with some no-bake-cookies. there are a lot of adaptations of this recipe, but i kept it simple on the ingredients and they were delicious. i changed mine up a little bit and used some of the ingredients i had on hand...
27 July 2009
oatmeal chocolate chip cookies
sunday nights usually call for me to break out the bosch and some form of chocolate. i was craving something grainy and sweet, and these hit the spot. adapted from the food network.
ingredients
- 3/4 cup rolled oats
- 1 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1/4 cup canola oil
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
directions
preheat oven to 350°F. coat 2 baking sheets with cooking spray.
grind oats in a blender or food processor. transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. with the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
13 July 2009
mexican hot chocolate cupcakes
ingredients:
1 cup coconut milk
1 Tbsp ground flaxseeds
3/4 cup all-purpose flour
2 Tbsp corn flour
1/4 cup almond meal*
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/8 tsp cayenne pepper
1 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1 tsp almond extract
directions:
1. preheat oven to 350 and line muffin pan with cupcake liners
2. whisk together coconut milk and flaxseeds and allow to sit for 10 minutes
3. in another bowl, sift together all-purpose flour, corn flour, almond meal, cocoa, baking powder, baking soda, salt, cinnamon, and cayenne.
4. whisk sugar, oil, vanilla, and almond extract into coconut milk mixture. gently add wet ingredients to dry. fill cupcake liners three-quarters of the way. bake for 22-25 minutes until a knife or toothpick inserted through the center of one comes out clean. transfer to a colling rack to cool completely.
5. sift a layer of confectioner's sugar onto the tops of the cooled cakes. then sift on cocoa, then lastly sift on a layer of cinnamon.
*I made my own almond meal, because i couldn't find any at the store. to learn how, click here.