sugar, oh honey honey

Due to my work/gym schedule, most of the cooking and/or baking happens on the weekend. One weekend I was craving something sweet. What exactly I was craving were Chris's moms butter cookies but those were long gone from the Christmas holiday. I stumbled upon a recipe for chewy sugar cookies by milk & mode and had everything I needed already in the apartment so it was a win-win situation. Needless to say, these cookies did not last very long. The sweet, salty taste was addicting. I laid in bed on Sunday reading and popping these suckers into my mouth one after another. Re-posting the recipe below as a bookmark for myself and in hopes that some of you will try it out. Trust the recipe, do not bake more than 10 mins… they are plenty baked and are chewy and delightful. Enjoy!

Chewy Sugar Cookies

Ingredients

1/2 cup unsalted butter, room temperature 

1/2 cup granulated sugar 

1/4 cup light brown sugar 

2 teaspoons vanilla extract 

1 large egg 

1 1/2 cup all-purpose unbleached flour

1/2 teaspoon sea salt 

1/4 teaspoon baking soda 

1 cup turbinado sugar, or coarse sugar

Directions

Preheat oven to 375 degrees F. Line two large sheet pans with parchment paper. Cream butter and sugars for 1 minute. Scrape sides of bowl. Continue beating for another minute. Scrape bowl again.

Add vanilla. Beat for 1 minute. Scrape sides of bowl. Add egg. Beat for 1 minute. Scrape sides of bowl. Add flour, salt and baking soda. Beat 1 minute. Scrape sides of bowl and beat for another minute.

Make small balls of dough to be dotted with course sugar. I skipped the course sugar and used rainbow sprinkles instead. Do not press the balls down. This will ensure a chewy middle. Bake for 8 - 10 minutes, turning and reversing pans midway through baking. Resist the urge to bake your cookies longer, or they won’t be chewy. The tops don’t get much color, but the bottoms will be nicely golden.

Place pans on cooling racks. When cool, store cookies in air-tight containers.

p.s. this is quite humorous coming after the +8 post ;)

apples to apples

I made my first apple pie back in October when inspired by Blue Stoves own homemade pies. I've been perfecting my skill since then for Thanksgiving, Chris's Birthday and just for the sake of the smell filling the apartment. Tonight I made apple cake as requested by the apple king himself, Chris. As we wait for the cake to cool, I thought to share the two recipes for those of you who are looking to fill your own kitchen with the amazing aroma of baked apples. Happy Sunday to everyone. Cheers.

apple pie

crust

2 1/2 cups of flour

1 cup butter, chilled and diced

1/2 teaspoon salt

1/2 cup ice water

Combine flour and salt in a bowl. Cut in butter until mixture resembles crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Refrigerate while you prep the filling. Roll out half the dough to fit a 9 inch pie plate. Place crust in pie plate. Fill the pie with your apple mixture. Roll out the other half of the dough and either lattice 1/4" wide strips or cover it fully and slice small slits into the top.

filling

4-5 baking apples

3/4 cup fine sugar

2 tablespoons all-purpose flour

1 tablespoon cinnamon

Peel and core the apples. Dice them into 1-inch cubes. Place in medium bowl with sugar, flour and cinnamon. Mix together and empty into pie curst. Bake at 400 degrees for 30-40 minutes.

apple cake

ingredients

3/4 cup flour

3/4 teaspoon baking powder

pinch of salt

4 large apples (a mix of varieties)

2 large eggs, at room temperature

3/4 cup sugar

3 tablespoons dark rum

1/2 teaspoon vanilla extract

8 tablespoons butter, salted or unsalted, melted and cooled to room temperature

Preheat the oven to 350 degrees. Butter an 8-inch pan. Combine flour, baking powder and salt. Peel and core the apples. Dice them into 1-inch cubes. In a separate bowl whisk eggs until foamy. Whisk in sugar, then rum and finally the vanilla. Add in half of the flour mixture and half the butter. Add the rest once it blends together. Fold in apple cubes little by little until they are well coated in the batter. Scape everything into your pan. Bake for 50-60 minutes.

i fall for fall

And just like that, summer is over. I've been in a blissful state now that things have cooled down. Sleeping with the windows open with the cool air coming in has left me rested and ready to start the day each morning. With fall comes a change of weather and some fun additions to my lifestyle. The Balenciaga buckle ankle boots are an ideal wardrobe staple but let's face it, I need to pay rent instead. (A girl can dream) Alexander Wang coin purse for my metro card, more film for my mini polaroid camera, MOR candle to scent my room, ck one pure color lipstick in lip lock for a perfect berry pout, cider donuts which I can not say no to at every flea market, a Movado watch in rose gold and gold stamped Kate Spade note cards to write well wishes to friends and family this season. Rock on fall, I love you.

blueberry beauties

Seems that lately all I have to blog about is food that I'm cooking up. But for now, that's all I have time for. Somewhere between the garden I started with my guy and fixing up an old bike, I've been hacking away at my pile of recipes. A perfect excuse for a new recipe was the just passed fourth of July. The best part about these cupcakes that they can pass for muffins without the frosting. You can eat them anytime of the day and feel guilt free! Like all my baking/cooking posts, take your time and the cupcakes will make themselves. AND for once, the food looked like the photo from the website which was great since I was bringing them to a party! :) Cheers!

Blueberry Hill Cupcakes

Ingredients

Cupcakes
3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup low-fat yogurt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours

Frosting
2 1/4 cups powdered sugar
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons maple sugar
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs (optional)

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in yogurt, milk, vanilla extract, and peel. Add yogurt mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.

For frosting:
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes. Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

original recipe from bon appetit

fall break

As much as I love summer in the city, fall here is like no other… well with the exception of the amazing falls I used to have at Penn State. With college football, cider, crisp air and beautiful colored leaves to look forward to, I've already been putting my fall wish list together. All combined makes the perfect look for a stroll through central park, a state game with college friends or a casual date with someone special. Hopefully you'll find something you love here too! From top left, moving clockwise: Chanel Coco Mademoiselle Parfum, Tory Burch Selma riding boot, Tarte LipSurgence natural matte lip tint, West Avenue Small Monogram Necklace, La Perla Vintage Plissé lace soft-cup bra, J Brand 620 Super Skinny Denim, Ralph Lauren Blue Label Megan Solid Oxford Shirt and S'MORES (the biggest must-have of the season)!

gob versus whoopie

Gob: Western Pennsylvania slang for Whoopie Pie
Whoopie Pie: Eastern Pennsylvania slang for Gob

I can't deny my fall obsession with everything pumpkin. The lattes, the pies, carvings, beers, and the list goes on. You haven't fully taken the pumpkin plunge though until you've tasted Martha Stewart's Pumpkin Whoopie Pies with Cream Cheese filling. Like the lemon bars that were previously posted, these have been taste tested and approved by my family and office. I first sunk my teeth into these at work when my coworker and friend Erin brought them in. The recipe does take some time to complete but you get a hefty serving and it makes your whole place smell amazing. The link is below, let me know how they turn out!

http://tiny.cc/pumpkin_woopie

sweet treat

I've always wondered how to make these and when I came across them on Steph Modo's blog, I couldn't resist. Taste tested and approved by my entire family and office, these are easy, fun and mindless to make. Go! Do it! I promise you'll love them!
Original recipe re-posted from here: http://tiny.cc/izm9z

Double Lemon Bars
Bon Appetit, 1991, Lana Sills

1 1/2 cups all purpose flour

1/2 cup powdered sugar

3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature

4 eggs

1 1/2 cups sugar

1/2 cup fresh lemon juice

1 tablespoon plus 1 teaspoon all purpose flour

1 tablespoon grated lemon peel

Powdered sugar

Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.

Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.

Cut into 24 bars. Sift powdered sugar over top before serving. If you are going to stack them, be sure to sift powdered sugar on top before using wax paper to divide the top and bottom row. This way they won't stick together. :)