The Busty Baker

Peanut Butter Cup Brownie Cheesecake

2014-02-06T14:29:00.000-05:00

I can't really take credit for this recipe. At all. I didn't make a single part of it. It wasn't even my idea. I'm pretty sure my only contribution was taking pictures. And eating. But it's so good that whether I had a hand in it or not, I've got to share it.

So my friends and I like the show Supernatural on the CW. And by like I mean completely and utterly obsessed. Show quoting, marathon watching, convention going (DallasCon!) obsessed. When Kelli suggested that we have a Supernatural Marathon weekend, I was totally game. Especially when we decided that dessert was most definitely involved. My vote was for pie (if you watch the show, you understand), while Tommy voted for cheesecake. So, of course, we made both. Sorry Sam and Dean (and Cas. And pie.), you might be the stars of the show, but this cheesecake was the star of the weekend.

Since Kelli doesn't do much in the way of baking, Tommy and I packed up half our kitchens (mixers, waffle irons, ingredients, and all), and took our baking and cooking shows on the road. Pretty sure the neighbors thought I was moving out with the amount of stuff I was hauling to the car. But it was so worth it. We fired up the mixer and the DVR and set off on a Supernatural baking adventure, with Tommy leading the charge, Kelli as sous chef, and me just playing paparazzi.

Layer upon layer of deliciousness. We're talking 8 layers here. EIGHT! In all their peanut butter and chocolate glory.

Mountains of peanut butter cups. And surprisingly we only sacrificed 3. For quality control purposes only, of course.

Oh the unveiling anticipation! Pretty sure we opened the fridge to check on it about 85 times in the 4 hours it took to chill.

Brownies + hot fudge + peanut butter cheesecake + brownies + peanut butter cheesecake + whipped cream + peanut butter cups + hot fudge = HOLY MOTHER OF YUM. And don't even try to calculate how many calories are in this. It's probably about a week's worth of the recommended daily amount. So we just won't talk about that.

We ate our slices standing at the counter. If no one was watching, I might not have even bothered with slices. I probably would have just taken a fork and dove in. But I'm a bit more civilized in the presence of company. (Well, that is if you can overlook me standing on a chair like a crazy person taking pictures.. That's just what happens when you invite a food blogger to a party.)

So, whether you're reveling in your fandom with good friends, or celebrating the upcoming Valentine's Day (with company or alone--either way works), this cheesecake is not to be missed! It's easy to throw together, practically no-bake, and honestly, we're probably not still going on that whole New Year's resolution thing, so what are you waiting for? You NEED this cheesecake.
But wait! There's more! Get the recipe here...

Molasses Crinkles

2013-12-23T09:51:00.001-05:00

It's crunch time. We're down to the last few days before Christmas. Have you gotten all your shopping done? The presents all wrapped? The Christmas dinner menu planned out? Yes? Good! You want to help me out with mine then?

I realized the other day that we'd gotten almost all the way through the 12 cookies of Christmas and only had 2 cookies, the biscotti and the bourbon molasses cookies, that were filled with molasses and spices. That just won't do. Anything gingerbread-like is my favorite! It's just so Christmasy! So I had to remedy the situation. There can never been too many molasses cookies in my life.

Slightly crunchy on the outside with a sweet sugary coating, but soft and chewy on the inside, they're the quintessential Christmas cookie plate staple.And because there's no butter to cream, you can make them without a mixer. You'll need a bit of elbow grease to fold it all together, but if my little marshmallow arms can do it, yours can too.

So go ahead and whip some up and be sure to stash a couple in your purse to munch on while you're waiting in those impossibly long lines for those last minute gifts. It's hard to be stressed when there's cookies around.

Cookie # 11! Can you believe it? We've almost made it! Click on the pictures to get any of the past recipes you might have missed!

But wait! There's more! Get the recipe here...

Classic Snickerdoodles

2013-12-20T21:32:00.000-05:00

Sometimes I feel the pressure as a food blogger to constantly come up with some new exciting twist on old recipes. Whether it’s a new ingredient or just a new way to make an old favorite, I’m always trying to find a way to present something that hasn’t been done a billion times before.

As an avid blog reader as well as writer, I know I’m not alone in this quest. I’ve seen a lot of creatively delicious spins on the standards, but I’ve also seen a few that leave me wondering if perhaps we’ve strayed a bit too far off the beaten path in our pursuit of originality. Maybe we should take a step back and remind ourselves just how delicious the classics can be in all their simplistic glory.

Oh Snickerdoodles. You’re the most basic of cookies—a buttery dough enrobed in a coating of sweet cinnamony goodness. But despite your relatively plain appearance, you’re oh so good. And you’ve got a totally fun name. Snickerdoodle. Or as Boyfriend calls then, Doodle-Snicks! (with an emphasis on the exclamation point at the end. You can’t just say Doodle-Snicks. It must be yelled.)

Some might call you boring, but I think you’re perfect just the way you are. You don’t need to be messed with (although I do have some ideas to dress you up a bit). Thanks for reminding me that not every recipe has to have 7 words in its name. (I’m looking at you Brown Butter Sea Salt Chocolate Chip Cookies.)

I can't believe we're almost done! Only 2 more left to go!

And go on. You know you want to. I won't tell anyone that you yelled "Doodle-Snicks!"
But wait! There's more! Get the recipe here...

Jam Treasures

2013-12-16T18:37:00.001-05:00

There are only 9 days left before Christmas. Are you panicking yet?

If you’ve ever worked in retail during the holidays, then you know that this past weekend and heading into next weekend is the part of the season you dread the most. Armed with lists that usually include rather vague notions of what they’re after, the last minute shoppers are out in full force. The clock is winding down and the sense of urgency and desperation is kicking in, which typically means the idea of manners and civility, and that cheerful holiday spirit we’re all supposed to be filled with, goes quickly by the wayside.

Manners are the first things to go. The amount of people that just blatantly interrupt because they think their request is more important than the person you’re already helping (and the other five in line ahead of them) always baffles me. Some days I just want to scream, “How about you wait your turn like everyone else, cause guess what. You’re not the only one shopping. See all these other people around us? They’re all trying to do the exact. same. thing. WE’RE ALL IN THE SAME BOAT HERE!” But, of course, I don’t.

As it gets closer to Christmas, even the civility towards others declines right along with the manners. Every year there are fist fights in the parking lot (with a few instances of the police having to be called). Come on people. Let’s not let the holidays stress us out so much we end up hauling off and hitting someone over a parking spot. Let’s just eat cookies and be friends. Isn’t that what Christmas is supposed to be about?

I think some might call these cookies Kolache, but I’m not really sure what an authentic, traditional kolache entails, so we’ll just stick with calling them Jam Treasures. They’re made with a tender cream cheese dough and a hefty helping of delicious jam to make them perfectly sweet. I used homemade blackberry, but fill them with whatever you love. And yes it’s true—there’s no sugar in the dough. (Which I totally freaked out about when I taste tested it. I thought I forgot to add it and had to double check the original recipe and compare it to similar recipes to make sure that was how it was really supposed to be!)

Now if you’ll excuse me, I’m going to go curl up in the fetal position in a corner somewhere and stress eat cookies until next Monday when people are so desperate for a gift they’ll take just about anything you hand them.

Up to Cookie #9! We're almost there!

But wait! There's more! Get the recipe here...

Chewy Chocolate Peppermint Bark Cookies

2013-12-13T07:00:00.000-05:00

I think I have a peppermint problem. The last 3 cookies have all featured it as one of its main flavors! I just can’t get enough! But I promise, this is the last of the peppermints for the 12 Cookies of Christmas. Maybe.

I adore these cookies. The base is my all-time favorite chocolate cookie, which happens to be the perfect platform for anything you want to throw into it. Go ahead and clean out your pantry. Chocolate chips? Have at it. Festive M&Ms? Been there, done that, didn't want to share. Dried cherries? Potential for amazing. Leftover Peppermint Bark Bits from my batch of thumbprints? Well, if you insist!

These cookies are perfect for the holidays. They’re practically stress free. No melting chocolate. No need to chill the dough. Just whip up, mix in some extra bits (or don’t—they’re deliciously tasty on their own), roll in a ball and bake! They’re a super quick and easy cookie to fill your cookie trays.

We've made it two-thirds of the way through our 12 Cookies of Christmas! I can't believe it! Only 4 more to go!

But wait! There's more! Get the recipe here...

Peppermint Mocha Thumbprints

2013-12-11T18:55:00.000-05:00

What do you get when you combine food bloggers, cookies, and a good cause? The 3rd Annual Food Blogger Cookie Swap hosted by Lindsay of Love and Olive Oil and Julie of The Little Kitchen!

For the past few years, food bloggers all over the world have signed up to bake cookies to send Secret Santa style to other bloggers, and in return, receive packages of delicious cookies baked just for them. And they do it not only for the cookies, but to help raise money for Cookies for Kids’ Cancer. This was my second time participating, and it definitely didn’t disappoint!

Chocolate and peppermint are the perfect pair in these fun, festive thumbprints. A chocolate cookie with an espresso kick, a creamy peppermint chocolate filling, topped with a sprinkle of peppermint bark-- I knew these would be the perfect cookies to send to my swap matches.

I packaged up my cookies and sent them on their way to Emily of Epicurious Em, Molly of My Name is Yeh, and Jennifer of Break or Bake!

And the cookies that showed up in my mailbox? FANTASTIC! There were three very different flavors that I devoured with reckless abandon. Not even a single bit of sharing happened with these. None. I ate every last crumb.

There were some delicious Peppermint Mocha Cookies from Erica at Erica's Sweet Tooth which I polished off in a matter of days.

Some amazing, spicy Mexican Chocolate Crackle Cookies from Kathy at Cooking on the Side (left) which I was in too much of a hurry to devour to take more a picture of the box.

And the most surprising-- White Chocolate Chip Zucchini Oat Cookies from Ali at Inspiralized (right). Yeah, you read that right. Zucchini. There were vegetables in my cookies. And I practically licked the tray.Who would've thought? Thanks so much ladies! I loved, loved, loved them all!

We're up to #7. Stay tuned for the last 5 cookies and be sure to check out any you missed along the way!

But wait! There's more! Get the recipe here...

Sugar Cookie Bars

2013-12-09T15:29:00.000-05:00

Being a blogger has given me some bad habits-- like almost never making the same thing twice. Why repeat a recipe when there’s still a billion more I haven’t tried yet? But sometimes a recipe just begs to be revisited. Sometimes it's just that good.

It’s been years since I made Peppermint Sugar Cookie Bars, which is sad, because they’re one of the most Pinterest pinned recipes on my entire blog. Every day people pin it to their baking inspiration boards, putting it on their list of recipes to try. And here I am completely forgetting all about it in my quest to bake everything ever. Well no more! It’s time for those Sugar Cookie Bars to take another spin around the block!

I love the simplicity of these bars. Perfectly sweet, delectably vanilla, with a cool hint of peppermint: it’s all the fantastic flavors of your favorite cut out sugar cookies, without all the fuss. And none of the royal icing. Dress it up in festive sprinkles and colors for the holidays, or trade out the peppermint for lemon, almond, vanilla, or any other of your favorite extracts and enjoy these for every occasion, all year long!

I’ve really got to start delving into the depths of my past recipes. Who knows what other gems I’ve forgotten about along the way! And somebody please remind me not to wait another 3 years to make these bars again. That’s just too long.

We've made it halfway! 6 down, 6 to go!

But wait! There's more! Get the recipe here...

Gingerbread Biscotti

2013-12-05T12:52:00.000-05:00

We’ve made it past the Thanksgiving hump and now we’re in a dead sprint towards Christmas. That means bye bye pumpkin, HELLLLL-OOO all things peppermint and gingerbread!

I just love the warm spiciness of gingerbread. Why should we only celebrate its deliciousness at the holidays? I say we make gingerbread a year round deal! Who’s with me? We should be free to dip these bicotti in our coffee in April if we feel so inclined! I say let’s start a revolution! Gingerbread for all!

Okay maybe I’ve just had a bit too much coffee lately. But I can’t help it! I find myself brewing cup after cup just so I can indulge in another biscotti. They’re addictingly good with their gingery punch. I just can’t get enough. Maybe I will start that revolution. Cause I don’t want to enjoy these just once a year!

Biscotti are the perfect holiday sharing cookie. Wrap them up with a bag of delicious coffee and a nice mug, and you've got the perfect gift for the person on your list that's got you stumped. They'll stay delicious for awhile, go ahead and make a big batch to share and ship this holiday! (or beyond!)

We're almost halfway through the 12 Cookies of Christmas now!

But wait! There's more! Get the recipe here...

Bourbon Molasses Cookies

2013-11-25T12:20:00.000-05:00

Winter has settled in nicely around these parts. And by these parts I mean inside my house. While not quite the brisk 27 degrees it is outside my door, I’m about a day or two away from snowfall right in my kitchen.

I came home yesterday, after a day long excursion as one of the many Thanksgiving grocery shoppers, to find my heat had gone out in my apartment. I normally keep my apartment pretty cool, but it was downright chilly at 55 degrees by the time I woke up this morning. After spending the night curled up in my sleeping bag, it took every ounce of will I had to crawl out of bed.

The one thing that got me up (besides the idea of hot coffee) was the thought of baking cookies. Warm, spiced molasses cookies with a touch of bourbon—they’re the perfect cookie for a cold, cold day. And standing in front of the hot oven warming my hands didn’t hurt either.

I’m normally one to skip the chilling overnight step for cookie dough, (I’m just too impatient to wait that long) but I think it’s essential for these. Letting the dough hang out together allows the bourbon and spices to work their way into every part of the dough, giving it a big, full flavor.

We've made it a third of the way through our 12 Cookies of Christmas! But there's still 8 more cookies to go so be sure to stop back so you don't miss a thing!

But wait! There's more! Get the recipe here...

Lemon Cornmeal Shortbread Cookies

2013-11-21T12:45:00.000-05:00

It’s a week until Thanksgiving. Are you panicking yet? I’ve been going through my stack of the last 10 or so years of November Martha Stewart Living and Everyday Food magazines, scouring for the perfect recipes to serve on the big day. Since about the beginning of October. I’ve looked through countless blogs and cookbooks, trying to narrow the list down to the chosen few that will grace our table. Who knew there were so many ways to cook a turkey! And let’s not even talk about the mashed potatoes.

Along the way in my Thanksgiving planning I got distracted. By cookies. (Are you surprised?) Lemon Cornmeal Shortbread Cookies to be exact. I always forget how much I enjoy shortbread cookies. Here I am, thinking I only love soft, chewy cookies, forsaking all the rest, and then bam. I bite into a shortbread cookie, with its ultra-buttery goodness, and realize how wrong I’ve been. There’s room for all kinds of cookies in this world.

Buttery, crumbly, and sweet, with a cornmeal crunch and a burst of lemon, they’ll win over even the most staunch of chewy cookie lovers. And shortbread is the perfect “pack it up” cookie to ship in cookie care packages! I hope you'll share some this holiday. Or keep them all for yourself. That's okay too.

We're onto the 3rd Cookie of the 12 Cookies of Christmas already! Hope you keep coming back for more cookie goodness in the weeks to come!

But wait! There's more! Get the recipe here...

Honey Peanut Butter Cookies

2013-11-19T10:32:00.000-05:00

I can’t be trusted with real snacks in my house. Potato chips, cookies, crackers, candy—they barely survive the trip home from the grocery store. Which is why I rarely even put them in my shopping cart to begin with. But sometimes you just need a snack. Something to tide you over for a bit. One of my favorites is peanut butter toast drizzled with honey. It’s the perfect balance of salty/sweet and just enough snack to keep me satisfied so I don’t end up binge eating a box of Wheat Thins. (Which happens more often than I care to admit..)

But you can’t serve peanut butter toast at your holiday parties. You can’t pack it up and ship it with your cookie care packages. Why not turn a simple snack into an amazing one? Honey Peanut Butter Cookies are definitely a snack worth binging on.

Slightly crunchy around the outside and chewy in the center, perfectly sweetened, and totally delicious. They’re the perfect addition to any cookie plate or package. Got a peanut lover around? Throw in some chopped honey roasted peanuts to give them some crunch and up the peanuty goodness. Who needs chips when you’ve got cookies?

We're only on #2 of 12 Cookies of Christmas, so keep checking back for more delicious holiday cookie goodness!

But wait! There's more! Get the recipe here...

Brown Butter Sea Salt Chocolate Chip Cookies

2013-11-14T13:41:00.000-05:00

They’re playing nonstop Christmas music on one of the radio stations in town already. Two days ago I woke up to snow covered ground for the first time this season. Yesterday they put the big Christmas tree up in the square outside of work. Looking out my window today, all the trees that were filled with beautiful yellow leaves just a few short weeks ago are now bare. All signs are pointing to Winter and the holidays barreling towards us at a rapid pace.

Even though I knew it’s been quickly approaching, I don’t feel ready.

But like it or not, it’s here. And that means it’s time to throw myself whole heartedly into holiday planning mode. Which means it’s time once again for the 12 Cookies of Christmas! 12 delicious cookies to share this holiday season. Because everyone knows cookies make the perfect gift.

This year we’re starting with a standard—Chocolate Chip Cookies. But these aren’t your run of the mill Chocolate Chips. There’s nothing boring or standard about these at all. They’re are my all-time favorite Chocolate Chip Cookies, all dolled up in a party dress and pearls for the holidays. Brown butter gives it a rich, nutty flavor while sea salt sprinkles give it the ultimate sweet/salty bite. They’re so good, they’ll charm the pants right off your holiday party guests. Or maybe that’s just the spiked eggnog. Either way, you can’t go wrong.

Check back for the rest of the 12 Cookies of Christmas!

But wait! There's more! Get the recipe here...

Pumpkin Cinnamon Rolls with Maple Icing

2013-10-29T07:00:00.000-04:00

Warm spiced rolls with a hint of pumpkin. They’re the perfect addition to a fall breakfast or brunch.

In true Ohio fashion, it went from beautiful fall to “WHY IS IT SNOWING ALREADY?” in the course of about a week. No major snowfall or anything, but I was still upset to have to brush even a little snow off my car before work in the morning. This is supposed to be prime hoodie and sweater weather, not break out the thick winter scarf and reluctantly turn on the heat time. Luckily we’re smack in the middle of warm cinnamon spice season, so it’s perfectly acceptable to warm myself up from the inside out.

I’ve made pumpkin cinnamon rolls before. And they were quite easy and delicious. For the past month, those rolls have been popping up all over my Pinterest, as more and more people seek out all things pumpkin. But looking at that picture day after day… Well, it started to get to me. In the back of my mind I kept thinking, “good Lord that’s some terrible photography. I’ve got to remake those.”

So here you go. A new recipe, merely because I’m vain. And embarrassed at my lack of skills.

They’re soft and tender, perfectly spiced, and not overly pumpkin-y, so even pumpkin haters can enjoy them.

They take some time to prep and proof (about 3 hours total time), so plan ahead if you want to serve them for breakfast or brunch. To save yourself a lot of early morning kitchen stress, prepare them, following the recipe until the second rise, the night before, then cover and refrigerate the rolls in the pan overnight. The next morning, about 2 hours before you want to serve them, remove them from the fridge and allow them to finish their second rise in a warm place, for about an hour, before baking them. Allow them to cool slightly, ice them up, and be the hero of breakfast.

But wait! There's more! Get the recipe here...

Carnitas with Cilantro Lime Rice and Corn Salsa - A Chipotle Fake Out

2013-10-15T23:10:00.001-04:00

It's like bringing your favorite burrito joint home to your own kitchen!

There's a Chipotle right across the street from work. It's really one of the only restaurants close and quick enough to hit up during my 30 minute lunch break. I can usually be in and out and back to the breakroom, food in hand, in under 10 minutes. Most days it's actually quicker than getting food in the cafe downstairs, yet I rarely venture over.

Maybe I'm in the minority here, but I'm not one of those Chipotle addicts. I like it, don't get me wrong. I just don't love it. It's always delicious and I enjoy eating it, but I don't make a habit of having it on a regular basis, even though it's readily available. Maybe I'm weird. Maybe I'm poor. Maybe I'm just ashamed of my Hobbit-sized single soft taco/kids' chip meal.

But making my own Chipotle fake out meal at home? Now that's a different story.

While hitting up Chipotle might be quicker and more convenient, making this kind of deliciousness with your own hands, in your own kitchen is a thousand times more satisfying. And you don't even have to do a ton of work. It's mostly a crockpot meal.

Take a little time before you head to bed the night before to sear your pork on the stovetop to give it a nice flavorful exterior before marinating it in the fridge overnight. (Put together your corn salsa the night before too, for an extra head start.) Turn your crockpot on in the morning and let it do all the hard work while you're working hard. When you get home, the only thing left to do is shred up the pork and throw it under the broiler to give it it's signature carnita crispiness while you boil some rice.

Serve it all up with your favorite fixings and you've got yourself a delicious fake out meal to feed an army for a fraction of the cost of the real thing.

Now this I could make a habit of.

But wait! There's more! Get the recipe here...

Pumpkin Waffles

2013-10-10T14:44:00.000-04:00

Okay Fall. You win. I tried to hold on to summer as long as I could, still talking about Cherry Peach Galettes last week. But then you had to go and show off.

Your pretty colors and your amazing cool weather-- you know how to play the game and convince me to let go of all thoughts of summer. Now all I can think about is pumpkins and apples and all things Fall. You win. I'm on your side now.

Bring on the pumpkin treats!

I've professed my love of waffles before. And even admitted to my waffle crazy brain. These pumpkin waffles do nothing to quell that crazy. If anything, it exacerbates it. Warm, spiced up pumpkiny goodness dripping with maple syrup--it's quintessential Fall in breakfast form.

They're super thick and pillowy soft and spiced to perfection. Make a big batch for a weekend brunch, or wrap them up and throw them in the freezer for a quick delicious breakfast during the week.You'll want to eat these all through the Fall.

But wait! There's more! Get the recipe here...

Cherry Peach Galette with Cornmeal Crust

2013-09-30T11:48:00.000-04:00

I’ve been on a bit of a purge lately. Cleaning out closets, gathering bags of stuff to donate-- I’ve been attempting to rid myself of some of the clutter I’ve amassed. After weeks of putting it off, I finally talked myself into tackling the kitchen.

Oh, my tiny little kitchen.. A kitchen so small, I can touch both sides of it at the same time. Without stretching. I can mop the whole tile floor without ever stepping foot on it. And don’t even try to open the fridge and the dishwasher at the same time. With a tiny little kitchen, space is at a premium. The majority of my cabinets measure less than 12 inches across and my counterspace is almost nonexistent. Most of my appliances (with the exception of my KitchenAid mixer) live in the space between the top of my cabinets and the ceiling. Not quite ideal for someone who’s only 5’2”.

Although I have minimal space to store things, I find myself acquiring more and more stuff every time I turn around. Utensils, gadgets, appliances. I have more stuff than I know what to do with, and way more stuff than I have room for. So I sucked it up and tackled the clutter, throwing out or donating everything I didn’t use or really need. And it was kind of liberating.

No matter how many cookies I make, I’m sure I don’t need 8 spatulas. Gone. The electric carving knife that’s only been out of the box once? Gone. The unmatching, lidless plastic lunchmeat containers that tumble out whenever I open the cabinet? Trash. The two bamboo steamers that have never been down from the top of my fridge in the entire 5+ years I’ve lived here? Gifted to Boyfriend. I felt so accomplished in my cleaning, I shifted my attention from the top of the fridge to inside.

Leftovers + veggies that need to be used NOW = Another round of Chicken Ropa Vieja. Boom. Dinner for 3 days and no more half used things hanging out in the back of the fridge. But wait. What’s this bag of cherries still doing in here? Huh. Kind of forgot about them. Guess it’s time to take a break from cleaning to preheat the oven. We’re making pie.

Or a galette to be more specific. A rustic free-form pie baked on a baking sheet rather than a pie plate. It’s pie for people who are intimidated by pie. No double crusts, no crimping, no fuss. You can get into this pie game, I promise.

Pair the cherries up with some juicy peaches and toss them around in some sugar and vanilla bean paste (or vanilla extract). They play very well together. Wrap them up in some amazing cornmeal pie crust. It's flaky, tender, and has just a touch of texture and crunch. Sprinkle it all over with sugar and let it all get golden and bubbly. Serve it up with some sweetened whipped cream or ice cream and you won't be disappointed.

Leftovers should always be this good.

**Note: I'm not sure how readily available fresh cherries and peaches are anymore. I kind of got into vacation mode very early, and sorta forgot to put this post up when I made it.. almost a month ago.. My bad. Feel free to substitute frozen for fresh. Or throw some delicious apples in it instead!

But wait! There's more! Get the recipe here...

Ribbon Winning Recipes

2013-09-02T22:43:00.000-04:00

I've been entering the Ohio State Fair baking competitions for the past 5 years. And in those 5 years I've been lucky to acquire not 1 or 2, but 15 ribbons. 15! That still blows my mind.

Cookies dominate the winnings, but I've had luck with cupcakes, cake, jam, and even BBQ sauce! And if you guys have been around awhile, you've probably seen every one of those recipes already. Practically everything I've entered into the fair I've posted on here first. But in case you're new to this neck of the woods, or just forgot what we've done here, I've put together a handy list of all the ribbon winning recipes to wow your friends and family with! (And maybe also so I can remember what the heck I've entered already.)

So without further ado... Drum roll please!

The Third Place Winners:

Mocha Cupcakes: I love my go-to chocolate cupcakes. (*spoiler alert* The secret ingredient is mayo. Yep. The kind you slather on a sandwich.) Topped with silky, fluffy Swiss meringue buttercream flavored with cocoa and espresso powders, it's a delicious little pick me up.

Mexican Hot Chocolate Cookies: Chewy, crackly cookies with a kick of chipotle. They'll warm you up on a cold winter's day.

Chewy Peanut Butter Cookies: Little pillows of peanut buttery goodness. They're quick and easy and oh so delicious.

The Second Place Winners:

Decorated Cookies: I've won 2nd with decorated cookies twice now. Once with these princess themed birthday cookies and once with a baby shower theme. This sugar cookie recipe is the most used (i.e., butter stained) in my entire Martha Stewart Baking Handbook. (Note: link goes to a very, very early post for Valentine's Conversation Heart Cookies. Don't judge the terrible ramble-y writing and awful pictures.. It was only my 5th post. ever.)

White Chocolate Cherry Oatmeal Cookies: I still think of these as my rockstar cookies. I had coworkers hug me after eating these cookies. I think that says it all.

Chocolate Chip Pudding Cookies: These were my favorite "easy" chocolate chip cookies. Moist and chewy--they were my go to. That is until I found the next recipe.

Chocolate Chip Cookies with Cream Cheese: Like the chocolate chips with pudding, these babies have a secret ingredient that keeps them moist and chewy and fresh for days. Cream cheese replaces the egg, so these bad boys are good for those with egg allergies! And just as delicious as those without. They're my new go-to easy chocolate chips.

Honey Chipotle BBQ Sauce: My first foray into the BBQ sauce category. After making this recipe, I haven't bought bottled BBQ sauce since. There's a jar of this in my fridge as we speak, and I seriously want to slather it on everything in sight.

French Toast and Bacon Cupcakes: Possibly the most looked at post on my entire blog. These babies are multiple winners at both the Ohio State Fair and the very first Cupcake Camp.

And last but not least, The First Place (Blue Ribbon) Winners:

Cherry Jam: Okay so this picture and the link are for Strawberry Peach Jam. This is the one and only recipe I've made but never posted. However it's a variation of the S+P recipe: Follow recipe and ingredient list for S+P jam substituting cherries (stems and pits removed) for the other fruit, reducing the vanilla bean paste (or vanilla extract) down to 1 teaspoon and adding 1/2 teaspoon of almond extract as well. The rest is pretty much the same.

Vanilla Cupcake: Light and fluffy and perfectly delicate, sometimes you just need simplicity. My fair version used a light lemon buttercream instead of vanilla, but the cupcake recipe is the same. For the lemon frosting, substitute 1/2 teaspoon of lemon extract for the almond extract.

Chocolate Chip Cookies: My very first blue ribbon! These are my go-to chocolate chip cookies. 2 kinds of flour, 2 kinds of sugar, and roughly a ton of chocolate chips, these are my ideal cookie. No other recipe I've come across compares.

And this year I added 2 more blue ribbons to my collection.

Lemon Lavender Scones: Other than the scones I took to the fair, I haven't shared a single one of these with another person. I want them all for myself. Sweet and lemony with a light floral finish, these are perfection.

Chocolate Sour Cream Bundt Cake: I did change this up slightly from the posted recipe. Instead of 1 cup of water for the liquid, I used 1 cup of strong brewed coffee. I also frosted it with a simple chocolate ganache. You know, there's a tub of sour cream in my fridge just begging to be used up..

And now I'm on the quest for next years recipes, so keep an eye out. I've got a little more than 10 months until the next fair, so you might see a few more potential winners popping up around here!

My Fair Lady 2013 - A Trip to the Ohio State Fair

2013-08-29T12:49:00.000-04:00

With the Labor Day weekend nearly upon us, summer is officially winding down. While I'm not really ready to let summer go yet, I thought I'd give you a look back on the best part of every summer for me. Fair time!

I've gone to the Ohio State Fair for years. The food, the animals, the concerts, the food, the.. um.. interesting characters. (Although I was a bit disappointed in the shortage of mullets this year. Especially the family mullet.) Oh, did I mention the food? Anything you'd ever dream of frying, or have never even thought about frying are all on display. And don't forget the vast array of things on a stick--like chocolate covered bacon. And make sure you grab an ice cream cone from the dairy building while you check out the butter cow. (It's exactly what it sounds like: a cow sculpted from butter.)

This year I went with my best friend and her family, wandering through the animal barns, the petting zoo, hitting the rides in Kiddie Land, and snapping tons of pictures along the way.

Not sure he's really enjoying the shearing process.

The baby animals are always a big hit. I just want to take this baby cow home with me! And the piglets! Oh. My. Gosh.

Pigs! I just love pigs. I don't know why.

But I think my favorite is the horse barn. Such beautiful animals.

And of course, my absolute favorite part of the fair, and my favorite part of the whole summer--the baking competitions. Once I realized I could combine my [over]competitiveness with my love of baking, that was it. The quest for ribbons has been insatiable. You'd think I was competing on Top Chef with how serious I take this competition. This was my 5th year entering, and once again, it didn't disappoint.

Another 2 blue ribbons for scones and chocolate cake to add to my collection! That takes me up to a grand total of 15 ribbons over 5 years. Not too shabby!

It was also a good year for my baking friends too. Timmura (who I've done several Cupcake Camps and previous fairs with) not only placed 2nd with her Root Beer Float cupcakes,

but also took a first place AND a best in show for her Chocolate Stout Cupcakes! Yay! I may or may not have fangirled a little bit and took like 20 pictures of them.

It was another great time this year! (Even though they were out of the Maple Bacon ice cream in the dairy building the day I went--the ONE thing I wanted to try this year! Oh well. I'll just have to make my own.) I'm already on the quest for next year's recipe (I'm thinking pie this time!) and I can't wait until it's summer all over again!

Stay tuned-- I'll be posting a complete list of all my ribbon winning recipes soon!

Blackberry Pie

2013-07-29T11:12:00.001-04:00

An open letter to Pie:

I think I need to apologize to you. For years I’ve been acting under the notion that I hate any and all kinds of baked fruit. Because of it, I’ve turned away from you, ignored you, shunned you. I’ve passed you over in favor of things like cake and cupcakes, lured in by their swirls of sweet sugary frosting.

In my constant search for recipes, you were always the last on the list, if you even made it to the list at all. Cookies were always my top choice. Macarons even beat you out. I’d cite my abhorrence to squishy fruit and my fear of pie crust as reasons for my avoidance. The few feeble attempts I made at conquering you over the years were of the cream and custard variety, with graham cracker or store bought crust, and did very little to sway me from my firm prejudice against you.

That is until I made handpies. With real pie crust. From that moment on, I was hooked. Enrobed in flaky, buttery dough, my hatred of baked fruit began to wane. You broke down my defenses and made me realize how wrong I had been this whole time. And I’ve been so, so very wrong. This Blackberry Pie proves it.

The filling is almost jam-like sweet and I can’t get enough of the crust. I’ve eaten piece after piece, unwilling to share with anyone else. I can’t believe I went this long without you, Pie. With just a few simple ingredients, you turn into something incredible. You’ve certainly changed my mind, and for that I’m grateful. And I’m truly sorry I ever doubted you.

Signed,
A new pie lover

PS- I'm on my way today to the Ohio State Fair, where I find out whether my 7 entries this year won any ribbons! *Crossing fingers*
But wait! There's more! Get the recipe here...

Salted Dulce de Leche Brownies

2013-07-23T00:40:00.000-04:00

Sometimes I have a hard time controlling myself around baked goods. I know I don’t need that second cookie (or third, or sometimes fourth), but my god do I want it. It sings its sugary siren song, and I find myself devouring a handful of cookies for breakfast. There are days when I fuel myself with little more than sugar and caffeine, risking diabetic shock for just one more bite.

These brownies fall right within that line. I lose all semblance of self-control around these brownies. I’ve made them twice. And eaten the entire pan—by myself. Twice. I’ve finished one piece and headed immediately back for another. It’s no exaggeration when I say I can’t get enough of them.

I’d wake up in the morning and grab one for breakfast. I’d get home from work and immediately grab one for a snack. They were the first thing I stuffed in my face after a soggy, waterlogged camping trip. I mourned them after polishing off the last piece. They’re that good.

They’re intensely fudgy and thick, studded with pockets of dulce de leche within and swirls across the top. A sprinkle of sea salt ups the flavor game, making these babies completely irresistible.

And the best news--they’re not that much more involved than a box mix. No chopping and melting chocolate. Because they’re made with nothing but cocoa powder, the only thing we’re melting here is butter. Easy peasy. Which makes these brownies 1000 times more dangerous. Minimal effort with most of the ingredients already in my cupboard? It’s going to be tough to break my brownie addiction.

But wait! There's more! Get the recipe here...

Chicken Ropa Vieja

2013-06-25T07:34:00.000-04:00

So I have this brilliant idea that I’m going to lose some weight this summer. I made a plan to work out and eat right. By my self-imposed deadline of September, I’ll totally be skinny. Well… Not skinny exactly. Let’s be reasonable. “Less fat” is the more realistic goal.

I’ve broken out my Biggest Loser DVDs. I’ve looked up strength exercises online. I bought weights. I vowed to stop eating crap from the café at work and cook healthy meals instead. (Saving money and calories!) But that’s about as far as I’ve gotten. Plans. Nothing more than plans. And one healthy-ish meal.

Honest truth—I can stand in the kitchen all day long and bake up a storm. But when it comes to cooking dinner, I lack patience. I just want something to eat right now. I don’t want to stand around chopping and stirring and flipping, all for a meal that’ll take me less than 5 minutes to eat. It just doesn’t seem worth the effort. Which is why I find myself eating PB&J way too often.

But this was a recipe I could actually manage. Nothing too taxing. Nothing too time consuming (because the crockpot does all the hard work). Nothing too far out of my comfort zone, or my skill set. I got this! Piece of cake! Err. Chicken!

Chicken gets tender in the crockpot with some homemade stock (bonus! Strain it and save it for tomorrow’s dinner.) It gets shredded in the stand mixer. (Seriously. 20 seconds = perfectly shredded chicken with no fuss.) Then it gets thrown together with the broth, tomato sauce, some veggies, and seasonings. Boom. You’ve got yourself a flavorful dinner that won’t break the bank or your waistline.

I thought the chicken was delicious on it's own, but my tastebuds wanted a little more of a kick. So I added a little sriracha, and it immediately went from yum to heck yeah. If you're not a spice fan, leave it out--no harm done. I served it over rice, but have since eaten some of the leftovers as tacos, which was equally delicious! Now if only I could motivate myself to actually workout, we might be in business.

PS - I just Google translated the name of this dish and apparently "ropa vieja" means old clothes? Um. What? I'm confused.
But wait! There's more! Get the recipe here...

Lavender Lemon Scones

2013-05-13T15:04:00.000-04:00

I'm not a trendsetter. In fact, I seem to always be a bit late to the game. Especially when it comes to entertainment. Whether it's books, movies, or TV, I always find myself getting into something long after everyone else has already realized its awesomeness. (I didn't start reading Harry Potter until just before the 6th book came out.)

TV is the worst. I'm always the last to start watching things. I didn't fall hard for shows like Buffy, Angel, and Alias until they were long over. (And I've still never seen Lost.) My absolute favorite show on TV, Supernatural--it wasn't until this current season, its 8th, that I've actually watched them as they've aired. I'm always a bit behind.

Because of my habitual ignorance to anything popular, I completely missed the boat on the whole Downton Abbey deal. Until now.

I don't have Netflix or anything like it, and I'm poor, so to get caught up on what the cool kids are into, I rely on the library. Which means I put my name on a list and wait 4 months. After being nearly 500 names back for Downton Abbey, my turn finally came, and I totally binged on all things Crawley. (As much as you can binge on a series that only has 7-9 episodes per season.)

After immersing myself in hours of high British life, I found myself craving scones. And wanting to talk to the cat in a (very bad) accent, but let's not mention that part.

I wanted a scone that was light and delicate-- so I settled on lavender and lemon. A bright fresh flavor with a hint of floral tones-- they were the just what I was looking for. Warmed and drizzled with honey, they were the perfect breakfast (and afternoon snack) these past few days.

I had a bit of a hard time tracking down dried lavender that I could bake with though. My quest took me to 2 kitchen stores, 2 craft stores, Trader Joe's, and some specialty French store that only sold dried bundles for fragrance and decoration. But I finally scored some at World Market for pretty cheap. (And on my quest, I realized just how lucky I am to live near a shopping area that has all of this and more in the vicinity, so I didn't have to drive all over town.)

They're a cinch to put together, after you track down your ingredients, and you'll be pulling from the oven beautiful, delicious scones to serve with afternoon tea in no time. That is, if you like tea. (Which I don't...)

But wait! There's more! Get the recipe here...

Crispy Oven Fries

2013-04-18T13:35:00.000-04:00

I believe there should be balance in everything. Everything should have a counterpart to complete it. Like yin and yang. Peanut butter and jelly. Macaroni and cheese. Abbott and Costello. One without the other just seems strange. Lacking. I get the same feeling about my dinner plate. My meal feels unbalanced if I don’t have some sort of accompaniment to my main course. Even if it’s just a slice of garlic bread with a pasta meal, I need something else on my plate. The problem is, my hatred of all things veggie leaves me with few options to balance the plate scales.

Which is why most times you’ll find me with some form of potatoes on my plate. Mashed potatoes, roasted potatoes, French fries. Oh French fries, how I love you. Crunchy on the outside, soft and creamy on the inside—there’s nothing better than a hot fry. But for all my love of fries, I’d much rather they come from a bag (fast food or frozen) than actually attempt to make them myself.

Google “French fry recipe” and you’ll come up with nearly 2.8 million results. And nothing within the first few pages is anything I wish to try in my kitchen. Soaking the potatoes in ice water for hours before dropping them in hot oil? No thanks. Sacrificing that crunchy exterior by throwing them into the oven instead? I want none of it. I just want a crunchy/creamy fry that I don’t have to spend 3 hours on a splattered kitchen and a burnt hand to make. Which is why I now think of Shawn at I Wash You Dry as a complete and utter genius.

Potatoes coated in breadcrumbs, parmesan, and seasonings, baked in the oven until golden brown—the perfect crunchy/creamy scenario without all the hassle! Okay, so maybe they’re not McDonalds or Ore-Ida, but they’re dang good. And so easy. You don’t even have to get your hands dirty. Throw the potatoes in a ziptop bag, drizzle in some oil and swish it around, then dump in the coating ingredients, seal it up and shake. Couldn’t be any easier! And you can customize it with any seasonings you want--from hot and spicy to italian flavors, it's completely up to you.

I’ve made these 3 times in the past week and a half, and I see these becoming my new go-to dinner companion. I may never eat French fries from a bag again. Or at least a frozen bag. Cause, let’s be real. I wouldn’t give up fast food French fries for anything. No matter how good these oven fries are.

But wait! There's more! Get the recipe here...

Strawberry Galette

2013-04-11T14:20:00.000-04:00

I spy some green outside my door! The past week has brought warmer temperatures (finally!) and the first buds of spring popped up seemingly overnight. Hooray! Spring has finally sprung!

The first taste of warmer weather makes me excited for what's to come. I can't wait to rock my dresses again. I live for days I can throw open the doors and windows and let the breeze blow in. I long for evenings spent on the patio, book in hand, surrounded by green leaves and the beginning bursts of colorful flowers. (Until they inevitably succumb to the negligence of my black thumb...) I yearn for dinners on the grill and big bowls full of ripe, juicy, sweet berries. Oh, sweet delicious summer fruit, how I’ve missed you in the cold winter months.

Strawberries are by far one of my favorite fruits. I generally eat them sliced up and sprinkled with an ungodly amount of sugar. Lately, however, I’ve been enjoying them with just a drizzle of honey to enhance their natural sweetness. A bit healthier and a lot cleaner than my usual snack, and every bit as delicious.

And it makes the perfect base for a simple, rustic, no fuss dessert.

Think of a galette as pie for people who are scared of pie crust. No messing with pie plates or double crusts or crimping. Just roll the crust out flat and relatively round, throw some fruit in the middle and fold it up. No need for perfection here. It’s as easy as… pie. Or rather, pie’s calm, laid back brother.

The honey bumps up the strawberries’ natural sweetness, while balsamic vinegar adds a subtle layer of extra flavor. Wrapped in a flaky crust and drizzled with a little extra honey, it’s a heavenly way to welcome in spring.

But wait! There's more! Get the recipe here...

Chewy Mocha Cookies

2013-03-29T08:00:00.000-04:00

It seems like most people I know need coffee to survive. Or at least function properly. A cup in the morning to wake up and get going. Maybe some more refueling later to make it through the day. While I’m not exactly a morning person, I’ve never actually been one of these people that depends on caffeine to wake me up. Sure I’d indulge in a Starbucks latte every now and then at work (because I’m a sucker for White Chocolate Raspberry Mochas. They’re just so pink!), but that was all it was—an indulgence. Until recently…

I’ve had more coffee in the past month or so than I probably have in my whole life. I couldn’t tell you why. But I think I’ve turned myself into a coffee drinker. I’ve traded in my Biscoff covered toast for a steaming mug first thing in the morning. And I have to say, with enough flavor and milk in it, it’s not half bad. I just have to keep myself from getting completely hooked.

These cookies aren’t helping at all. Laced with a healthy dose of espresso powder, they’re even more irresistible than that morning mug. They’re soft and chewy and totally chocolatey. And with the help of some cream cheese, they’ll stay tender for days. (Not that they’ll stick around that long.) And like the Cream Cheese Chocolate Chip Cookies, these bad boys are egg free, so not only is it totally safe to eat the raw dough (which I did. Quite a bit.), but they’re perfect to share with those who have egg allergies.

I brought these cookies into work to share about a week ago and my coworkers are still talking about them. That’s how you know you’ve got a winner on your hands.
But wait! There's more! Get the recipe here...