12.22.2011 Homemade Oreo Cookies

Oreo cookies have been my absolute favorite store bought cookie since I was a kid. Guess what? I've managed to stumble across a recipe similar, but farrrr better. The cream filling is almost identical, but the chocolate wafer if so much better than any cookie you will find in a store. These are incredibly easy and fun to make and possibly my new favorite cookie. You will not regret trying this recipe!

Homemade Oreo Cookies

I love tiny display jars. They make everything cuter. 

Oreo cookie + milk = the best invention 

Adapted from Flour Child who originally got it from Smitten Kitchen 

For the chocolate wafers:
1  to 1&1/4 cups all-purpose flour (I ran out of sugar, so I went with 1 cup...I loved that they weren't overly sweet this way)
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Preheat oven to 375 degrees
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass. (I used my electric mixer and thought it worked great)
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Slightly flatten the dough with the bottom of a cup. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. Assemble by piping filling onto bottom of a cookie and placing another of equal size to make a sandwich. 

12.21.2011 Christmas Bordeaux!

Since my dad was a kid, See's Bordeaux has been his all time favorite candy. It kills him how hard they are to com across. Luckily, after doing quite a bit of research, I was able to stumble across a recipe to make at home. This recipe isn't 100% spot on to the original, but it is definitely up there! I was surprised by how much they taste like the real thing. These have turned out to be the perfect holiday gift this year! Please give this recipe a shot and let me know what you think!

Bordeaux Filling

2 cups brown sugar
1 cup white sugar
1 1/2 half and half
2 tbsp glucose (white corn syrup)
1/2 cup salted butter
2 tsp quality vanilla extract

Prepare a loaf pan by lining with plastic wrap, or line an 8 x 8-inch pan with plastic.

Place sugars with cream, butter and glucose in a 4- to 6-quart pan. Bring to a boil, stir down any crystals on the side of the pan. You may need to put the lid on for a minute or two to dissolve any crystals. Cook to 234 F (112 C). Remove from heat, leaving thermometer in place and let sit undisturbed until it reaches 110 F (43 C). Add vanilla and begin beating. Mixture will thicken and loose its gloss. Pour out into prepared pan. Let sit overnight before cutting (if you can wait that long).

I hope you enjoy! :)

12.14.2011 Coconut Banana Bread

Mmmmm

I looooove this recipe. This is by far, my favorite banana bread I have ever made. The sweet coconut flakes and a little bit of almond extract make the flavor of this bread much more interesting than the traditional banana bread. The coconut is not overwhelming at all and the milk makes this bread extra moist. Seriously, try this recipe.

Coconut Banana Bread
From Fat Girl Trapped in a Skinny Body

Ingredients
1/2 cup vegetable oil
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium overripe bananas, mashed (about 1 cup)
1 cup light coconut milk
1 cup sweetened flaked coconut (or shredded coconut)


Mix oil and sugar together in large bowl. Add eggs one at a time, then the extracts. Whisk together dry ingredients in a separate bowl. Mix bananas and milk in a third bowl. Alternate adding dry and liquid ingredients to the sugar mixture. Make sure to begin and end with the dry ingredients. Stir in coconut flakes.


I hope you enjoy this recipe as much as I do. Let me know what you think!

12.12.2011 Cinnamon Roll Cake

Look at that gooey cinnamon swirl....

The first recipe post came as a bit of a struggle for me. You can ask anyone, I am one of the most indecisive people you will ever meet. My heart was set on baking homemade oreos, but I know I would fight eating every single cookie entirely by myself. In order to save myself from a massive stomach ache later down the road, I decided on something that my parents are more likely to devour before I have the chance to eat more than my usual sample slice. This recipe is INCREDIBLEEEE. Warm and gooey fresh out of the oven, this recipe beats a cinnamon roll any day. 

Hot outta the oven!

Soooo damn good with a cold glass of milk 

Cinnamon Roll Cake
from Cookin' Up North


Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes. (Unless you are like me and slightly forget to close your oven door all of the way for the first 5-8 minutes....then it might take longer)

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.
Oh, and don't forget a glass of cold milk :)

12.11.2011 Introduction

Three years of college down, and then life happens...

I'm always flip-flopping on what the hell I want to do with my life. The only consistency has been creativity with the high hopes of making others happy in the process. Ever since I was a little girl baking has been a passion of mine. It has been my go-to stress reliever, almost therapeutic for me. Over the years, design, decorating, and parties have become growing interests as well. The goal for this blog is help readers develop the same passion I have for baking and learn to bake from the soul. To an extent, baking truly is a science, but it also meant to be a free-spirited experiment. You will have your flops, but those flops are going to help you achieve that one perfect bite later down the road. Baking is an art based on personal taste that is meant to be relaxing and fun.

Sorry for my ranting. I can't help getting uncontrollably excited about the thought of baking. Honestly, you should probably just prepare yourself for majority of my posts to consist of me rambling about something. As a side note, you might occasionally see my love for design and event planning shine through too. 

Sometimes it feels as if my life has been turned upside down, but I'm taking this opportunity to focus on what I'm passionate about, while learning more about myself in the process. I'm just a caring girl who wants to do what I can to make my space of the world a better place through cookies, cakes, parties, design, and fun.