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Tag Archives: Baking
I do a lot of “scratch” baking (there are some situations where store bought just can’t stand up to homemade), but sometimes you need/want baked goods and you don’t have 3 hours to whip egg whites and temper chocolate. I always keep a box of brownie mix and a box of gluten-free cookie mix in my pantry. Along with convenience, box mixes are getting more and more sophisticated. Recently, my Target started stocking a number of swanky looking baking mixes, and I picked up a few, for those “just in case” moments. We hit one this weekend, and I pulled out the Milk Cornflake Chocolate Chip Marshmallow Cookie Mix.
- This required a little more effort than the standard rip and dump method of most box mixes. That being said though the flavor was spot on, and I learned the only thing more delicious than frosted flakes was toasted frosted flakes. They gave the cookies a chewy toffee-esqe element that made it even more difficult for me to leave them alone.
- I followed the directions on the box exactly, but as you can see, I did not end up with the prettiest cookies. Fine for me and Andy, but I wouldn’t have given them to other people. My kitchen was really warm while I was cooking, and I think my dough got too soft. Next time I’ll pop the filled cookie sheets in the fridge for 15 minutes before baking.
- Also, I think it is important to note that these cookies are not vegetarian. Unless otherwise specified, marshmallow contains gelatin which is decidedly not vegetarian. If that is something that doesn’t bother you, bake on, but if it does, you can easily swap the provided marshmallows with Dandies.
These cookies are delicious: a tiny bit labor intensive, but completely worth it. I’ll be buying the mix again.
I have to tell you about my new favorite way to convalesce. The first part (couch, cats, blanket & tea) is still the same, but instead of my stand by movies (Under the Tuscan Sun, Chocolate & Pride and Prejudice), I have a new love – The Great British Baking Show. It showed up on my Netflix queue, and my day has been that much better for it.
The food is incredible, and the contestants are really enjoyable to watch. There isn’t any of the maneuvering or sabotaging that you see in a lot of American contests. You are really pulling for these guys, and when you see their masterpieces emerge from the oven in golden baked perfection, you’re truly excited and happy for them.
The show has also reminded me that there are so many beautiful baked goods that I have yet to attempt. I may make a pretty mean cupcake, but there is so much more I want to learn. Now all I have to do is get some rest so I can get off the couch and back into the kitchen.
A coworker baked this for our office “tailgating” party last week. It was the kind of good that makes you feel like you’ve done something really dirty when you grab a second piece. I had to go home and try the recipe myself. So here we go, recipe #4 is Chocolate Ooey Gooey Butter Cake.
- 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
- 1 (18.25-ounce) package chocolate cake mix
- 1 egg, plus 2 eggs
- 1 (8-ounce) package cream cheese, softened
- 3 to 4 tablespoons cocoa powder
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla extract
Heat oven to 350 degrees (325 convection) and prepare and 9-inch round cake pan.
- Combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat the mixture into prepared cake pan and set aside.
- In a stand mixer on medium speed, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder.
- Lower the speed of the mixer and add the powdered sugar. Mix until everything is well combined. Slowly add the remaining 1 stick of melted butter and vanilla and continue to beat the mixture until smooth.
- Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
So I had a bit of a technical fail with this one. First I didn’t have the right size pan which threw off the cooking time. Then I couldn’t figure when to take it out, since you can’t use the clean tooth pick test with this recipe: it’s supposed to be gooey. The edges were overcooked by the time the middle set, but it tasted great. I guess that’s all that matters, right?