Category Archives: baking

Chocolate & Cayenne Cookies

Soo… there’s no recipe for these cookies.  I used THIS one from Food.com. The only thing I did differently was add more chocolate chips. Overall these are pretty good. The cayenne flavor is pretty prominent, so they’re not for everyone.
 
I didn’t share an adapted recipe because I  want to change a few things.
1. these are pretty crispy cookies. I prefer chewy cookies… I neeed to research how to make chewy cookies.
2. the cayenne flavor is REALLY strong. It overwhelms the sweetness from the chocolate. So, even though I double the amount of chocolate chips, I think I should have reduced the amount of cayenne I used.
3. I think if I add some type of frosting, or maybe turn these into sandwich cookies the cayenne wouldn’t be so over whelming. I imagine the sweet frosting would balance out the spice?
4. and speaking of chocolate… I used 2 kinds of chips, dark & milk. I think it was a good idea… I just think I’ll use even more next time.
 
Some other notes:
1. I got about 7 dozen cookies, using a half-tablespoon scoop.
2. I made the dough the night before, and kept it in the fridge between batches.
3. I flattened the cookies slightly before I put them in the oven, and I only baked them for 10 minutes.
 
Overall these are good. Not great. BUT,  I’m pretty excited to try this combination some more. I already tackled CUPCAKES, maybe brownies will be next?
 
Happy Baking!!
-Hey Waitress!!
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Chocolate (Caramel Filled) Cupcakes with Caramel Bailey’s!!

Confession: I didn’t feel like baking this weekend. I whipped these cupcakes up last minute because Hubs and I crave treats at night.
 
I used my regular boozy chocolate cake batter. As usual it’s awesome.
 
The chocolate caramel filling is good. But I don’t plan on using it again. The filling I made for these is too, um, chewy. It came out like Tootsie Rolls! Whaaaa?! I know. Weird. I should have made some homemade caramel. Or used a can of condensed milk to make it more creamy. Live and learn. 😉
 
I topped these off with a simple buttercream that uses Bailey’s instead of milk.
 
Overall they came out tasty. The recipe isn’t too shabby for a batch of thrown together at the last minute cupcakes.
 
Happy Baking!
-Hey Waitress!!
 
Check out the recipe for Chocolate (Caramel Filled) Cupcakes.
 
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Baked French Toast- N2MCC1

 

Welcome to week 1 of 2014’s New To Me Cooking Challenge!
 
I’ve made this Baked French Toast 2x already. Once was for Christmas Day breakfast for the family and then again for Hub’s and I on New Year’s Day! I played around with the recipe both times… but this recipe was my favorite.
 
I used sourdough bread because I like the flavor, it’s nice and dense, and has a great thick crust. I saw some recipe that used French bread or baguettes. I also used day old bread both times. This was to help it absorb the egg mixture better.
 
Speaking of egg mixture, I’ll probably add a 5th egg the next time I make this. It ended up being a little dry.
 
In the recipe I used 1 tablespoon cinnamon/ sugar mixture. I keep a container of cinnamon & sugar in my pantry… I use it All. The. Time. For everything. It’s basically 3 parts sugar to 1 part cinnamon, but when I make it, I just dump some sugar in the container and then add cinnamon a little at a time until I get it to the cinnamonyness (NEW WORD!) that I want.
 
I’m thinking I might leave the flour out of the topping next time. I really like it when the brown sugar gets all melted and sticky, and the flour added in kind of changes that…
 
I said bake to desired doneness because how long you cook this will depend on how you like your French Toast. Hubs likes his soft and a little squishy. I like mine well done and almost crispy. I think I cooked this dish for about 30 or 40 minutes.
 
Happy Making!
-Hey Waitress!!
 
Check out this Baked French Toast Recipe
See the list of 2014’s New 2 Me Cooking Challenge
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Mimosa Blondies!!

 

 As much as I bake with booze, you’d think I would be a raging alcoholic. AMIRITE? But, that’s not the case. I went through that phase (mostly in college, and the few years after I dropped out), and I got sick of the hangovers eventually. Honestly, I rarely drink at all now. I have a random glass of wine, or a delish wheaty beer. However, last Wednesday was New Years Eve/ Day. We didn’t do anything exciting for NYE. I just laid on the couch (and maaabye fell asleep) while he played NBA2014 (or whatever).
 
We opted to trade the NYE shenanigans for brunch Thursday morning. I made a pretty good Baked French Toast dish, some eggs, a little sausage… and MIMOSA’S!
 
I’ll be sharing the Baked French Toast recipe later… Right now, I’m going to tell you what I did with the leftover champagne.
 
I turned it into these Mimosa Blondies (click on it for the recipe)! I used the same recipe base as these Moscato Blondies with just a few tweeks.
 
the champagne flavor isn’t really noticeable. 😦 Maybe there was too much brown sugar. I think I might try out a different base next time. Or, possibly,  switch out some of the brown sugar for regular granulated? Overall these tasted deliciously orangey. Not exactly the Mimosa flavor I was going for… but still good. I think they could use some frosting. Some powdered sugar, and a little champagne whisked together might be what these need to take them over the line to Mimosa-ville. HA! that was wicked corney. Sorry.
 
Sadly I forgot to take pictures. Use your imagination (or look at the pictures from the Moscato Blondies).
 
Happy Baking!
-Hey Waitress!!

 

 

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