Chocolate Peanut Butter Cupcakes and Vanilla Buttercream Cupcakes

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Chocolate Cupcakes with Peanut Butter Buttercream and Vanilla Cupcakes with Vanilla Buttercream… I mean you could definitely say a party in your mouth, but that’s just me.

GUYS these are SO GOOD !!!! I’ve made these vanilla cupcakes with vanilla buttercream so many times in my life, but the peanut butter frosting on the chocolate cupcake is heavenlyyyyyy. The icing is so creamy, and peanut buttery, and smooth and buttery and ahhhh it was so hard not to eat the entire bowl of it before I iced my cupcakes.

I think next time to add a little extra something, I would add a mini Reese cup in the middle, or maybe an Oreo on the bottom of the cupcake…

One of my co-workers ordered 12 of each, so here they are!

I hope everyone is having a wonderful weekend (and Easter, if you celebrate it!) and I will talk to you tomorrow with another post I’ll be uploading (a chocolate rose cake! Mmmhm!)

chocolate CUPCAKES

(makes about 20)

Ingredients:

  • 1 cup (42g) unsweetened cocoa powder
  • 1 1/2 cups (95g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 cup (100g) granulated sugar
  • 1 cup (100g) light brown sugar
  • 2/3 cup (80ml) vegetable or canola oil
  • 4 teaspoons vanilla extract
  • 1 cup (120ml) buttermilk

Directions:

  1. Preheat the oven to 350F degrees. Line two 12-cup muffin pans with cupcake liners. Set aside.
  2. In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
  3. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won’t be very thick.
  4. Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

PEANUT BUTTER BUTTERCREAM

Ingredients:

  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy peanut butter (I use JIF)
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • pinch of salt

Directions:

  1. In the bowl of your stand mixer, cream together the peanut butter and butter for 2-3 minutes. You want the color to lighten by a few shades.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
  6. Use immediately.

VANILLA CUPCAKES

(makes about 20)

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 large eggs
  • 1 1/2 cups sugar
  • 3 tsp vanilla extract
  • 1 cup canola oil (or vegetable or extra light olive oil)
  • 1 cup buttermilk

Directions:

  1. Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
    In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
  2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
  3. Add 3/4 cup sugar and continue to beat on medium speed.
  4. Add vanilla and oil and beat on medium speed.
  5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
  6. Pour batter into a lined muffin pan. Fill to about 1/2 full.
  7. Bake for 12 -14 minutes. Let them cool in the pan for a couple minutes, then remove.

Then I made a batch of my buttercream, and decorated away!

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Green Ombre Rose Cake with Meringues

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One of my oldest friends turned 19 today!!! And she wanted a green themed cake – so I made this 4 layered butter pecan cake, with vanilla buttercream. I made meringues (recipe will be down below) and added them on top, with gold sprinkles, pearls and edible gold sugar dust!

If you’re reading this Laura, happy birthday and I hope your year is filled with magic and wonderfulness! Can’t wait to see you soon.

Love you.

Ingredients

  • 4 egg whites
  • 304g of sugar
  • Pinch of salt
  • 1 teaspoon of vanilla

Directions

  1. With a stand mixer, fitted with a whisk attachment, begin whipping your egg whites. Start out slowly and then when big bubbles start to foam and it gets almost ‘soapy’ looking, increase the speed to medium-high.
  2. When it has gone really white, and the bubbles are much smaller – test it by lifting the bowl upside down and if nothing falls out then you’re ready to move onto the next step.
  3. Put it back on high speed. Add sugar in a spoonful at a time. Make sure to keep the mixer on while you’re doing this.
  4. Leave it mixing for 5 minutes.
  5. Turn off the mixer and check it by popping some of the meringue mixture onto your finger and rub it between your fingers, and if you feel any grains of sugar, mix it for a couple more minutes. The goal is to not feel any sugar when rubbing it between your fingers.
  6. Once it’s glossy and sugar-less, add the vanilla. Mix for a couple of minutes.
  7. To prepare the piping bag, open it up and fold down the sides. With a paintbrush and your food colouring, begin by painting stripes inside your piping bag, making sure the bag doesn’t cave in. Eventually you will have about 6 painted stripes on the inside of your piping bag.
  8. Fill your piping bag with your meringue mixture.
  9. Start piping your meringues onto a baking sheet lined with parchment paper.
  10. Once complete, bake your meringues at 200 degrees F for 30 minutes, or until the meringues can be easily lifted from the baking sheet.

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Brown Butter Crinkle Cookies with Salted Caramel Frosting

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If there’s one thing I’ve made most in my life it’s these cookies. I swear this recipe has been on my blog like 3 times, but they are so good and I always have to share them.

First of all, the icing is too die for. I actually stood in my kitchen last night for a solid 5 minutes scraping the bowl, eating the icing and asked myself why don’t I do this more often.

Plus what I love about the actual cookie is how much you can taste the browned butter. For this recipe you brown the butter, which gives the cookie a nutty and rich tasting flavour. I used to be so scared of browning butter…I would always burn it, but with much practice I’m very good at it now!

These are such a tasty cookie to have with a cup of tea, so I recommend reading the rest and going to make yourself a batch!

I’ll be posting another post tomorrow night, with a new cake I’ll be making. One of my best friends is turning 19 on Sunday and she’s Irish, so she wants a shamrock themed cake, which will be fun to make! Have a wonderful weekend! 🙂

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Makes about 2 dozen

INGREDIENTS

Cookies

  • 1 cup salted butter, diced into cubes
  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1/4 cup granulated sugar, for rolling cookies
Salted Caramel Frosting
  • 1/4 cup + 2 Tbsp caramel sauce or caramel ice cream topping (I used Hershey’s)
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar
  • 3/4 tsp coarse sea salt, divided

Directions

  1. Heat butter in a medium saucepan over medium heat. Cook just until butter has browned, swirling occasionally (butter will go through stages, it will melt, then splatter a bit, then foam and golden bubbles will begin to appear in the center on the surface with little brown specs – this is when you want to remove it, don’t burn it).
  2. Pour butter (and scrape out all of the browned butter with a rubber spatula) into a heat proof bowl. Allow butter to cool until just warm to the touch, about 20 – 25 minutes.
  3. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. Add cooled butter, 1/2 cup granulated sugar and light-brown sugar to an electric stand mixer and mix until well blended. Add in egg, egg yolk and vanilla and mix until combine.
  4. Slowly add in dry ingredients and mix just until combine.
  5. Scoop dough out 1 1/2 Tbsp at a time and form into balls (dough will seem a bit dry, I think this is due to using warm butter it seems to slightly begin the cooking process before baking), then pour 1/4 cup granulated sugar into a small bowl and roll balls in sugar to evenly coat.
  6. Place sugar coated dough balls onto a Silpat lined or greased baking sheet. Using the bottom of a flat measuring cup or drinking glass gently flatten each ball to 1/2 inch, then bake in preheated oven 9-11 minutes.
  7. Allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost each cookie with Salted Caramel Frosting and sprinkle each cookie evenly with a small pinch of sea salt immediately following (so the salt sticks before frosting sets). Store cookies in a single layer in an airtight container.
Salted Caramel Frosting
  1. In a large mixing bowl, using and electric hand mixer on low speed, whip together caramel sauce, butter and vanilla until pale and smooth about 1 minute. Add in powdered sugar and mix until well blended and smooth. Use coarse sea salt to sprinkle over frosted cookies.

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Sesame Noodles

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11015825_10152734472016149_2088822389_nYUM GUYS this is good. And I’m not talking about the noodles… I’m talking about how I’m starting to cook proper meals for myself! This is good! Good things are happening!!!

But yes, the noodles are also good! 😉

I’m home from school today and totally felt like cooking up something gooooood for lunch. I had pinned this recipe a few weeks ago, and remembered it this morning as I was trying to figure out what to make.

It’s such a simple yet delicious recipe, and calls for ingredients that you most likely have in your house. It’s really light, yet filling and has so many delicious flavours. It’s very onion-y and garlic-y so beware if you have a date planned the next day or that night! (Pop a couple extra mints in your mouth!!)

This recipe can be served warm or cold, and you can even add other ingredients like meat or more vegetables.

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Serves 4-6 people:

INGREDIENTS:

  • 1 pound (16 oz.) linguine or spaghetti
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons grated fresh ginger (or 1/2 tsp. ground ginger)
  • 2 tablespoons rice vinegar (or red wine vinegar)
  • 1 tablespoon sesame oil
  • 1 teaspoon vegetable or canola oil
  • 1/2 teaspoon sriracha or hot chili oil
  • 1/2 cup thinly-sliced green onions
  • optional garnishes: extra thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper

DIRECTIONS:

  1. Cook pasta according to package instructions in a large pot of generously salted water.
  2. Meanwhile, in a separate mixing bowl, combine soy sauce, garlic, vinegar, sesame oil, vegetable oil, and sriracha (or hot chili oil). Whisk until combined.
  3. When the pasta is ready, drain it. Then immediately toss with the dressing and 1/2 cup green onions until the pasta is evenly coated with the dressing.
  4. Serve immediately, topped with extra garnishes if desired.

Adapted from: Gimme Some Oven

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Blue Ombre Buttercream Cake

Today can easily be defined as “What is happening.”

I had booked an order of 120 cupcakes, and two 2-tiered cakes all for the same day. My day went like this:

1. Woke up and cooked 5 batches of cupcakes (24 cupcakes per batch)
2. Let them all cool
3. Baked 6 red velvet cakes
4. Let them all cool
5. Realized I didn’t have enough eggs…went to the store
6. Began making 5 batches of buttercream for my 5 batches of cupcakes (3 vanilla, 1 cream cheese and 1 chocolate)
7. Decorated all my cupcakes
8. Realized I ran out of icing sugar…went to the store
9. Began cutting, stacking, icing my first cake
10. Decorated it
11. Realized I needed more piping bags…went to the store
12. Took a 20-minute break to eat chicken wings
13. Did the same for the second cake
14. Then spent 78 hours cleaning the kitchen

It was just exhausting. It took me just under 10 hours, breaks not included. Loved every minute of it, but real tiring! Also the kitchen in my house is really small so the space was very limited which made it tricky… and hot, my god was it ever hot in there. Every 2 minutes I was walking out on my front step to cool down (because it’s -20 out there) and now I think about it, anyone who was watching me must have enjoyed my outfit consisting of my purple polka dot shorts, pink socks, a cat t-shirt and my apron…oh dear.

Any-who, it was a super fun time and I really had a lot of fun (plus got to snack on extra cake/cupcake leftovers so that’s always a bonus hehe!)

Today I am showing you my one cake I made, for a Confirmation. Tomorrow I’ll post my other cake I made, following the kinds of cupcakes I made. Hope you guys enjoy!

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All I did for this cake was bake 2 red velvet cakes, sliced them both horizontally and then used buttercream to stack them. I cooked another red velvet cake, but in a smaller pan and placed that on top.

I then iced my entire cake with a ‘crumb coat’ and let that sit for 10 minutes.

I made a double batch of buttercream and divided it into 4 bowls and died them all blue, starting with the darkest and ending with the lightest.

I used this tip and piped around, starting from the bottom and working to the top.

Then I just mixed gold and blue sprinkles and added them on top of the cake. I cut out a cross and a dove out of fondant, and stacked them on top, and ta-da!

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Spicy Vegetable Fettuccine with Bruschetta

So this is a thing I made for myself!

An actual meal!

That wasn’t Kraft Dinner…or like soup or something.

Now mind you, every night I have the privilege of being fed whatever my mom makes, so it’s not like I’m some starving student who can’t afford anything or doesn’t know how to make a decent meal.

Well I am a student who can’t afford much, and isn’t that skilled when it comes to cooking actual meals (not baked goods) but that’s besides the point.

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I wanted to make something out of this Gordon Ramsey cookbook I bought my mom for Christmas, but half of the ingredients I couldn’t find at the grocery store and the other half were way to expensive. Like who’s going to pay $15 for a small thing of sausage. Nope.

So I decided to improvise and just create my own cheap dish. The only thing I would change to this recipe is to add a tomato sauce. I knew my mom told me she bought a tomato sauce but I was honestly too stupid to find it in the cupboard so I had to opt out of using tomato sauce. But it was still tasty in the end, so up to you!

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Ingredients: (makes enough for 2 people)

Pasta:

  • 2 tbsp of extra virgin olive oil
  • 1/2 a small onion, peeled and finely diced
  • 1 garlic clove, peeled and chopped
  • 1 jalapeno, chopped
  • 1/2 yellow pepper, chopped
  • 10 cherry tomatoes, halved
  • 1/2 box of your favourite fettuccine pasta
  • Dash of salt and pepper

Bruschetta:

  • 8 slices of a baguette
  • Extra virgin olive oil
  • 1/2 large garlic clove, peeled
  • 8 cherry tomatoes, halved
  • Sea salt and freshly ground black pepper
  • 2 ounces shaved parmigiano cheese

Directions:

Pasta:

  1. Heat a large frying pan and add some olive oil. Cook the onions for 3 minutes and add the garlic for another 2 minutes, until the onions have softened.
  2. Start cooking the pasta as per the packet instructions.
  3. Add the chopped jalapeno, chopped pepper and halved tomatoes and a little seasoning to the pan and continue to cook over a medium heat for 5 minutes until the vegetables begin to soften.
  4. Drain the pasta and add the drained pasta directly to the pan with the sauce. Season with salt and pepper to your liking. Serve hot with freshly grated Parmesan cheese.

Bruschetta:

  1. Heat a grill pan until hot. Brush the baguette slices lightly with olive oil and toast for 1 to 2 minutes on each side until golden brown.
  2. Remove the bread and, while warm, rub it lightly with the cut side of the garlic clove.
  3. Just before serving, rub two of the cherry tomato halves, cut side down, into each slice of baguette, pushing the flesh against the bread to squash it into the surface.
  4. Season the bruschetta with salt and pepper. Top with the remaining tomatoes, then scatter the parmigiano over the top.

Turquoise Ombre Lemon Macaron Cake

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One of my good friends Gab asked me if I could make her a cake for her Mom’s birthday, and she specifically wanted a turquoise ombre cake with lemon macarons, so this is what I did!

In the middle there are 4 layers of french vanilla and lemon cake with buttercream in-between the layers. On the outside I did a thin coat of buttercream and let that harden up for 10 minutes or so. I then made a second batch of buttercream and divided it into 4 different bowls. Starting with the darkest and finished with the lightest (which was the white).

I unfortunately didn’t have a turquoise food colouring so I started with a blue and added a bit of green. There is more blue in turquoise, so for every 2 blues there’s 1 green. Be careful when you’re going lighter… you don’t want too much of the blue or the green!

On the top I placed my lemon macarons and ta-da! There you have it.

Hope everyone had a lovely Valentine’s day yesterday.

Talk to you soon!

Emma

 

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Brown Butter Toffee Chocolate Chunk Cookies

My mom told me, after eating her second cookie this afternoon, that this is her new favourite cookie recipe. And that says a lot, because between her and I – we bake our fair share of cookies throughout the year.

If you enjoy chocolate (which hopefully you do, and if you don’t… please reevaluate your life…), brown butter and mixing sweet with salty – these cookies will fit perfectly in your belly!

I wasn’t sure how these cookies were going to turn out because unfortunately I only had 1/2 cup of butter, and so I had to use 1/2 margarine to complete my full cup of butter that is needed in this recipe. My batter was really wet, so I was worried these cookies were going to turn into pancakes or something, but luckily they didn’t! They turned out looking really well, and they look so pretty in my cookie jar, sitting on my kitchen counter. There’s nothing like knowing there’s a jar of delicious homemade cookies in your kitchen, at any given time of the day!

So I definitely recommend these cookies. I’d have to say they are best when eaten right out of the oven. They’re all warm and gooey and the chocolate just melts in your mouth right away. *drools*

Enjoy! (P.s. follow me on Instagram (emma.dixon), I love checking out other people’s baking Instagrams!)

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Ingredients:

  • 1 cup unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chunks or chocolate chips
  • 1/2 cup chopped Heath or Skor toffee candy bars
  • Coarse sea salt, to sprinkle on top

Directions:

1. Cut one stick (1/2 cup) of butter into tablespoons. Place in a medium pot. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will go from yellow-ish to brown-ish yellow, then a gross puke colour (haha) and eventually it will start to turn into a dark brown. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes (I stuck mine in the fridge because I’m impatient, so feel free to do that too!)

2. While the brown butter is cooling, in the bowl of a stand mixer, combine the remaining 1/2 cup butter with dark brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes. Add the cooled brown butter and mix until smooth.

3. Add the egg, egg yolk, and vanilla and mix until combined.

4. In a medium bowl, whisk together flour, cornstarch, salt, and baking soda. Gradually mix in the flour on low speed until just combined. Stir in the chocolate chunks and toffee chunks.

5. Form the cookie dough into a large ball and wrap in plastic wrap. Chill for at least 30 minutes.

6. When ready to bake, preheat oven to 350 degrees F.Line two baking sheets with Silpat baking mats or parchment paper and set aside. Remove dough from fridge and form into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart. Sprinkle with sea salt.

7. Bake cookies for 10-12 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Store cookies in an air-tight container for 2-3 days. You may also freeze these cookies as well.

Adapted from Two Peas and Their Pod

(P.s. follow me on Instagram (emma.dixon), I love checking out other people’s baking Instagrams!)

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Classic Oatmeal Cookie

Sometimes you just need a good oatmeal cookie.

Nothing special about it, you just need a cinnamony…chewy…soft cookie. As much as I love chocolate, and caramel and ICING and just about everything else… it’s nice to indulge in a cookie that isn’t too overpowering with chocolate bars or sticky candy, etc.

These are a real treat, and the best thing of all, just about every person out there likes oatmeal cookies! So make this batch, and share amongst your friends and family (and of course, save a lot for yourself!)

P.s. with the added hint of cinnamon, the batter smells and tastes delicious. It really makes a difference, so don’t skip out on the cinnamon! 😉

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Ingredients: 

  • 1 cup unsalted butter, softened
  • 1 cup light or dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 Tablespoon molasses
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats

You’re obviously more than welcome to add any other yummy ingredients to this cookie (I just kept it plain) but if so, you can add:

  • 1 cup raisins
  • 1/2 cup chopped toasted walnuts

Directions:

 

  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth.
  2. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  3. Add the vanilla and molasses and mix on high until combined. Set aside.
  4. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together.
  5. Add to the wet ingredients and mix on low until combined. Beat in the oats (and raisins and/or walnuts if you’re using them) on low speed.
  6. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  7. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
  8. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.

Adapted from Sallys Baking Addiction

Spicy Linguine

WOW. COOL EMMA. A DINNER POST? WHAT. NO CHOCOLATE COOKIES? NO CAKE POSTS? AN ACTUAL MEAL? OMG WOW.

Yeah, that’s what I said too when I made this. I had to take a moment and pat myself on the back.

It’s not too often when I manage to make something that’s an actual somewhat decent meal for myself. Lately, I’ve been inspired by a certain someone in my life to start cooking more…hehehe

Anywho, there isn’t really much of a recipe for this, I just sort of threw in ingredients that I found in my house. But I’m excited to actually post my first, real recipe that I made! (other than my cakes.) WOOHOO.

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Ingredients:

  • 6 cherry tomatoes, diced
  • 1 jalepeno pepper, diced
  • garlic tomato sauce
  • 1 tsp minced garlic
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 tsp of chilli flakes
  • 1/2 cup linguine pasta

Directions:

  1. Cut your cherry tomatoes and jalepeno pepper
  2. Toss it in a pan along with your garlic tomato sauce and let simmer over low-medium heat
  3. Season with minced garlic, salt, ground pepper and chilli flakes
  4. Cook your linguine pasta according to box
  5. Once everything is cooked to your liking, mix the pasta and vegetable sauce together
  6. Serve and enjoy!

Processed with VSCOcam with a5 preset

Processed with VSCOcam with a5 preset