Just in time, before our first day of school here, I am sharing a tradition from when I was a kid: chocolate chip cookies (homemade) for the first day of school. I also do the last day of school, because why not. I have made so many chocolate chip cookies over the years, and recently, I switched to a new recipe. The recipe isn’t that different from my previous one, and it is adapted from a variation on one of Bravetart’s recipes.Continue reading
I was excited to see this cake because I knew it would be a fun way to ship something similar to blueberry muffins, but without worries about it being too fragile.Continue reading
Today I am not sharing a recipe, but directions for making this cake. The Chiplet had a half birthday, and I wanted to make a fun cake with a surprise.
You can use any cake recipes you want, but I will say that don’t do what I did…I baked a half recipe of vanilla cake and I should have done the whole batch, but it was still okay. Basically, make more cake than you think you will need, and you will be fine.Continue reading
I actually made this recipe back when I had checked out the book from the library, and then I was pleasantly surprised when my dad and M sent us a bunch of tin-themed gifts for our 10th anniversary, including the cookbook! I was very happy to own it and make more dishes. These blondies are the best blondies I’ve ever had. They were moist, chewy, but a bit of crunch on the edges and top. Plus, I was able to make them dairy-free and didn’t notice any issues. I’m sure the butter can only improve them.Continue reading
Another “eh” pair of dishes, one salty, and one sweet. Neither one is particularly terrible, but I won’t be remaking them. The worst part about the sweet one? I am not positive which recipe it was…so there is a chance that I will accidentally make it again. Eep. I hope not! I would rather make a new recipe then remake one that was just “meh”.Continue reading
Today I am just sharing an easy way to bring a rainbow into your dessert life, especially for Pride Month!
You could use any vanilla or white cake recipe for this. I used one from The Kitchn but made it dairy-free. Obviously the rainbow will be a bit of a mystery because the cake is browned on the outside, but once you slice it, there it is!
Directions for Rainbow Bundt Cake
Slightly adapted from The Kitchn
- 3 cups flour, plus more for dusting the pan
- 1.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 4 eggs
- 3/4 cup canola oil
- 1 cup milk (I used almond milk)
- 1 Tablespoon vanilla paste
Preheat the oven to 350 degrees F. Grease a 12-cup bundt panm then dust it with some flour, tapping out the excess.
In a large bowl, whisk together the flour, sugar, baking powder, and salt together. Then, add the eggs, oil, milk, and vanilla. Whisk it until smooth.
Divide the batter into different bowls and color each batter. I try to do them with some color order so I don’t need to use a ton of bowls. For example, I start with the red, then pour it in the bottom of the pan. Then, I add more batter to the bowl and mix to make orange. Next I do yellow, and so on. This helps ensure I don’t get brown in my rainbow.
Bake the cake until a tester comes out clean, about 40-50 minutes. Let it cool completely before frosting it or serving it.
I had been seeing Basque Cheesecakes all over the internet this past year and wanted to make them, but a whole cheesecake with just us to eat it is a lot. So, coming across a small cheesecake recipe that is easy and great for eating over a couple days was perfect!Continue reading