With my birthday being last week, I decided to make the cupcakes for the work-related celebration everyone gets. I could have went “over the top,” but frankly, I wanted to keep it simple. So, I found a recipe from Sally’s Baking Addition and got to work.
I made her Confetti Vanilla Cupcakes with Vanilla Frosting. The addition of the sprinkles to the decorations really made me feel like I was serving up a party! The pop of color was a fun addition!
For a few months now, I have been OBSESSED with a baking blog I stumbled across one afternoon. Sally’s Baking Addiction, is my go-to place to find wonderful recipes that are well-tested and taste just as good as they look!
So far, I’ve made a few of her recipes and they’ve always turned out great. Shortly after signing up to receive her blog’s emails, I learned that she offers a monthly baking challenge. Which I thought would be a great thing for me to do. Usually, the recipes she chooses for the monthly challenge are complex and have special skills or non-standard ingredients. Other times they are just technically involved. Such as macaroons or hand pies.
Yesterday was Pi Day! It was March 14 and the mathematical number, Pi, begins with 3.14. Though I did decide to bake yesterday, I did not bake a pie. Instead, I made GIANT chocolate chip cookies!
The recipe I used came from Sally’s Baking Addiction and the recipe I used can be found here. I highly recommend checking out her baking blog. There are recipes for virtually anything you would ever want to bake. Plus, the stellar food photograph really makes her recipes shine. I often want to jump right into my computer’s screen to gobble everything up!
If you are looking for a giant cookie recipe, these will not disappoint. The recipe is easy and, unlike some of Sally’s cookie recipes, does not require any chilling time. One downside is the recipe only yields 6 cookies. Though, each one is equivalent to about 4 regular-sized cookies. But, by making a second batch, you can get twelve extra, extra large cookies in no time!
I’ll be honest, when making these cookies, I thought the massive amount of cookie dough used for each one would cause it to be dense. But that wasn’t the case at all. This recipe was definitely a success for me! The best part? No scooping the dough required. (One less tool to wash!) I just turned out the prepared cookie dough on a piece of parchment paper, formed it into a large hockey puck shape, and divided it into 6 sections. Each section became one cookie. It worked great!!
After baking, while the cookies cooled, I decide to “dress them up” a little bit and pressed in some additional chocolate chips into the tops. This gave the cookie a “bakery look” and really did make them look better.
In September of 2019, I created a different blog that I have since made private. However, I did want to share this recipe with you all since I will most likely not be doing any other cooking this week. This recipe was made in February 2020, before COVID hit the United States. This post appears as it did when it was originally published.
In a future post, I will talk about my love of all things Ree, but for now, here’s the recipe review. Enjoy!
On Friday, I decided to make a recipe out of the cookbook I will be reviewing this week: The New Mediterranean Diet Cookbook. The review comes out on Thursday, so stay tuned! Since the weather turned back to more seasonably cold temperatures, I figured a soup recipe was in the cards.
So, I decided to make Butternut Squash Soup, North Africa Style.
I hope everyone who celebrates had a wonderful Christmas!
I did not do too much cooking over the last few days, but I did end up making a Yule Log cake and keeping with the theme of this blog, I learned a few things.
I found a recipe on Sally’s Baking Addiction for the cake, but I chose to modify it a bit. For example, I did not use hazelnuts. Instead, I used peppermint extract and crushed up candy canes to give it a little peppermint flavor. Unfortunately, the cake ended up having a little too much peppermint flavor overall.
As I mentioned in my previous post, I did do some cooking this weekend, but I did not make Ina recipes.
Instead, I chose to make recipes that would give my family and me a little more plant protein versus meat protein. So, I crafted two dishes and my family liked them.
The first one was a take on Beef Wellington, but instead of meat, I used a delicious mushroom mixture to wrap in the puff pastry.
The other dish I made was kind of my own creation. I used quinoa and chickpeas (garbanzo beans) as the star players and make a dish that also featured kale, an orange pepper and cherry tomatoes. I added in some sherry wine and spices and it was so yummy! Though, I think I needed more salt and pepper. Oh well, you live and learn, right?
I’m not sure what I will make this week, but it will be an Ina recipe, that’s for sure!
Also, the cookbook reviews will return next week, but there will be more time between them. They will not be a weekly post, but I do still plan to review all twelve.
This recipe is NOT from Ina Garten, but I wanted to show off what I made because I was really pleased with myself and how it turned out! If interested, this recipe came from Sally’s Baking Addiction. The photos are mine, however. (Hers are much, much better!)
Snickerdoodle Cake is my new love! Three layers of cake with snickerdoodle pieces spread throughout, amazing cinnamon buttercream frosting, and just all around happy dancing!
Since this is not an Ina recipe, I will NOT be going into detail about the baking process. But…I do recommend you try this cake for yourself. It was so worth the effort!