Saturday, April 23, 2011

Peanut Butter Chocolate Chunkers

 Hello followers of Goddess of Baking! This is Lauren one of Merlot’s friends and a fellow baker. Today I am a guest Blogger for Goddess of Baking!

Today we were hanging out and were thinking that we wanted to make some spring/Easter cookies for this weekend. Since I am visiting, I am at my mothers and don’t have my own kitchen here. After some begging and pleading, we were given the okay to use the kitchen. That meant that we were given a time limit and only had the kitchen for and hour and a half before my mother needed it back to cook dinner. This meant a search through the All-American Cookie Book that was in the kitchen to find a recipe that could be made without a trip to the store. We decided on this recipe but wanted to make sure we had enough time. This meant substituting the chocolate chips for M&Ms and skipping the steps at the end where they are rolled in more peanuts and chocolate. The recipe said that it only makes 35 cookies – it lied, we ended up with over 4 dozen cookies! But it was worth it because these cookies are soft and chewy and taste exactly how a peanut butter cookie should taste plus who doesn’t love M&M’s?

Peanut Butter- Chocolate Chunkers – Adapted from The All-American Cookie Book by Nancy Baggett
Yield: 4 Dozen
2 ½ Cups Flour
1 Teaspoon Baking Soda
¼ Teaspoon Salt
1 ¼ Cups Smooth or Crunchy Peanut Butter (we used crunchy)
1 Cup (2 sticks) Unsalted Butter, slightly softened
1 ½ Cups Light Brown Sugar, packed
2/3 Cup Sugar
2 Large Eggs
1 Tablespoon Light Corn Syrup
2 Teaspoons Vanilla–  I accidentally only put in 1 tsp
1 Cup of M&M's, we used both regular and peanut in Easter colors

  1. Preheat the oven to 350degrees F. Grease several baking sheets or coat with non-stick spray. (we used parchment paper)
  2. Cream Peanut butter, butter, brown sugar, and sugar until well blended and fluffy, about 2 minutes
  3. Add the eggs, corn syrup, and vanilla, beat until well blended
  4. Add the flour, salt, and baking soda, and mix until incorporated
  5. Stir in 1 cup of M&Ms, we used both peanut and regular chocolate.
  6. Drop or shape tablespoon size dough balls on to a prepared cookie sheet
  7. Bake for 12-14 minutes or until lightly golden brown.
  8. Let them cool for 10 min.
  9. Enjoy!!

Friday, April 22, 2011

Snickerdoodle Blondies

I had a day off, so I baked of course.  I found this recipe for Snickerdoodle Blondie's last week and it quickly moved its way to the top of my "to-bake" list!  I love recipes where I don't have to go to the store and buy special ingredients, and this is one of them.  Its very simple and easy, but taste amazingly delicious.  Its basically just a snickerdoodle cookie but in bar form.  Who doesn't love snickerdoodles?? Cinnamon and sugar is the 2nd best combo after peanut butter and chocolate.   I brought these into both Working Wardrobes and Nordstrom and everyone loved them!!  Here is the recipe and I hope you all enjoy them as much as I did!
I have currently misplaced my card reader, so this photo is from my iPhone...
Snickerdoodle Blondie's - Adapted from Alpineberry
Yield: 18-24 depending on how big you cut the squares
Ingredients: 2 2/3 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
2 Sticks or 1 cup Unsalted Butter, room temperature
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs, at room temperature
2 Teaspoons Vanilla

Cinnamon-Sugar Topping
2 Tablespoons Sugar
2 Teaspoons Cinnamon


  1. Preheat oven to 350. Lightly butter a 9 x 13 x 2 inch baking pan. You can also line the pan with buttered foil or parchment paper.
  2. Sift together flour, baking powder, cinnamon and salt. Set aside. 
  3. In large bowl, beat together butter and sugar until creamy. Add eggs and vanilla and mix until smooth.
  4. Add the flour mixture and mix until the flour is just incorporated. The batter will be thick like cookie dough.
  5. Scrape batter into your prepared pan and spread evenly using a spatula or your hands
  6. Make the topping by combining the sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar topping evenly over the top of the batter.  It is a lot but it makes a nice crust.
  7. Bake  for about 25 minutes or until a toothpick comes out clean and the edges are just a little crispy. Cool slightly before cutting.
  8. Enjoy warm or at room temperature!

Easter Basket Cupcakes

Easter is approaching fast and I really wanted to do at least one Easter themed post.  I was debating for days of what to make until yesterday when I got a very important text message.  It was from my boyfriend and it said, "Tomorrow is my treat day, you need to bake something!"  I love it when it is his treat day at work because I get to bake and send it all off!  I went into action the second I got home looking for ideas and recipes.  I decided I wanted to make cupcakes and of course they had to be Easter themed, and easy to decorate.  I found a picture of ones that I wanted to make.  They were a vanilla cupcake with green piped grass icing with eggs in the basket and a handle.   I found a recipe I wanted to use and went to work!  The cupcake alone was amazing! It was very moist but also light and delicate.  This will be my go to recipe from now on.  It has the perfect amount of vanilla and its just as easy to whip up as a boxed cake mix.  I love it! Then on to the vanilla buttercream, I found a recipe on Sweet and Saucy.  I got to meet Melody at my school a few weeks ago and I have been wanted to try some of her recipes ever since.  She started blogging and got bigger and bigger and now runs a very successful bakery in LA making cakes for people like Tori Spelling and Miley Cyrus.  Pretty nuts considering her bakery is only like 2 miles away.  So cool.  Anyway I made her Vanilla buttercream and added some green food coloring.  At this point I realized I didn't have the correct tip to make the frosting look like grass, but I did have unsweetened shredding coconut.  So I piped on the frosting and dyed the coconut green and add that to the top of the cupcake.  Then I also bought Mini Robins Eggs and SweetTart Jelly Beans and made those the eggs.  Lastly for the handle, I bought the fruit flavor Twizzlers that come in all different colors and cut them in half.  That was the perfect size and I used toothpicks to hold them in.  All in all, the cupcakes came out amazing and I hope Lakeshore loves them!  Happy Friday and Happy Easter to all my readers! 

Vanilla Cupcake Recipe - Adapted from Lick My Spoon
Yield: 30 Cupcakes
3 Cups Flour
2 1/2 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Butter, room temperature and unsalted
2 Cups sugar
4 eggs, room temperature
1 Cup Whole Milk, room temperature
1 1/2 Teaspoon Vanilla

  1. Preheat the oven to 350. Line a cupcake tray with liners. 
  2. In a bowl, mix together flour, baking powder and salt. Using the paddle attachment on a stand mixer, beat the butter until creamy. Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). 
  3. Add eggs, one at a time, beating well after each addition. Turn the speed to low and alternatively, add the flour mixture and milk, starting and ending with flour until just mixed. 
  4. Add vanilla until just mixed. Divide the batter into the cupcake liners until 2/3 full.  I used a cookie scooper which was the perfect amount to fill 1 cupcake. 
  5. Bake until a toothpick inserted comes out just clean, about 12-15 minutes. 
  6. Cool for 5-10 minutes on a rack.  Frost with your choice of icing!
Vanilla Buttercream - Adapted from My Sweet and Saucy
Yield: About 4 Cups, just enough to frost the 30 cupcakes
1 Cup Butter, unsalted and room temperature
5 Cups Powdered Sugar
1/2 Teaspoon Salt - only if you want to help with over sweetness
4 Teaspoons Milk
1 1/2 Teaspoon Vanilla
1/2 Teaspoon Lemon Juice - only if you want to help with over sweetness

  1. In a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 30 seconds and then add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.  
  2. Add the rest of the powdered sugar, the vanilla, and the lemon juice and beat until combined.  Scrape down the bowl again.  
  3. Beat on high speed for 5-6 minutes or until the frosting is fluffy.  She says that she prefers to use it the same day, but that it can keep in the refrigerator for 3 days if tightly wrapped.  I have also left it out at room temperature overnight (if I was going to use it in the morning) and it was just fine.  
  4. Make sure and stir the buttercream well though before using to get the air bubbles out of the frosting. 
  5. Frost your cake or cupcakes, then ENJOY! 
For the decoration on the cupcake, you can either pipe the icing to look like grass if you have the #133 or #233 tip, or add the green coconut like I did.  You can use whatever candy you want for the eggs and then I used twizzlers for the handles.   This is a perfect activity for kids to help with!  
Happy Easter!

Saturday, April 16, 2011

Peanut Butter Oatmeal Raisin Cookies

Last week my boyfriends grandma broke both of her ankles at the same time.  I really wanted to make her some "get well soon" cookies but I didn't know what she would like.  I asked one of his aunts and she said she loves peanut butter oatmeal raisin cookies, but to make them low sugar for her.  So I went searching for a recipe and came across this one and decided to cut the sugar in half.   They turned out really good and I hope these cookies put a smile on her face.  I didn't get to go to San Diego and deliver them myself, but I heard they were greatly appreciated and enjoyed by all.  
Get well soon Grandma Thor!!

Peanut Butter Oatmeal Raisin Cookies - Adapted from Cinnamon Spice and Everything Nice
Yield: About 3-4 Dozen depending on size
3/4 Cup Butter, unsalted and room temperature
2/3 Cup Peanut Butter
1 Cup Sugar, or 1/2 Cup for low sugar version
1/2 Cup Brown Sugar, packed
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon, I always add more...
2 Eggs
1 Teaspoon Vanilla
1 1/4 Cup Flour
2 Cups Rolled Oats
2/3 Cup Raisins, optional, can be substitute for chocolate chips, m&m's, or peanut butter chips
2/3 Cup Chopped Walnuts, optional, can be substituted for peanuts, pecan, or any other nut 


  1. Preheat oven to 375.
  2. Beat together the butter and peanut butter until combine, add the sugars and cream until smooth.
  3. Add the eggs and vanilla to the mixture and beat until combine.
  4. In a separate small bowl, mix together the flour, baking soda, baking powder, and cinnamon.  Add to the mixture.
  5. Stir or mix in the oats and mix-ins of your choice.
  6. Using a cookie scoop or tablespoon,  drop cookies onto a prepared cookie sheet and bake for 8-10 minutes or until lightly golden brown around the edges.
  7. Let cool then enjoy!!

Tuesday, April 12, 2011

Lemon Pound Cake

I love lemons!  This cake is very lemony and moist, a crowd pleaser for sure.  I adapted this recipe by adding more sugar and lemon zest, which I think makes it sweeter and more lemony.  I don't have much more to say about this other then, try it!  Its yummy!

Lemon Pound Cake - Adapted from
Yield: 10 Slices
1 1/2 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup or 2 Sticks Butter, unsalted and room temperature
1 1/2 Cup Sugar
4 Eggs, room temperature
2 Teaspoons Vanilla
1/4 Cup Lemon Juice, fresh squeezed is preferable
Zest of 1 Lemon

Ingredients for Glaze:
2 Cup Powdered Sugar
3-4 Tablespoons Lemon Juice


  1. Preheat the oven to 350 degrees F. Butter a 8 inch loaf pan and line it with parchment or waxed paper. 
  2. In a medium bowl, combine the flour, baking powder, and salt.
  3. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. 
  4. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
  5. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture.  Add the lemon zest.  Mix until just smooth.
  6. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, about 50-60 minutes.
  7. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set on a wire rack to cool.
  8. While the cake cools, mix together the glaze in a small bowl with a whisk.  When cake is cool enough, pour the glaze over the top.  Cut into 1/2 inch slices.
  9. Enjoy!!

Monday, April 11, 2011

Cranberry Orange Oatmeal Cookies

So this cookie recipe is my mothers.  Every year she hosts a fundraiser at the UCSD Cancer center called the Mad Hatter Tea Party which supports the Healing Foods Kitchen.  It is a great event where you get to decorate these colorful paper mache hats, then sit down for a delicious tea.  Every year I help her make tons of cookies, scones, brownies, cakes and of course tea sandwiches.   All of the recipes have been modified by my mother to be healthy but still taste delicious.  This recipe makes 4 dozen cookies and only has 1/4 cup of butter.  That is almost unheard of in the baking world.  Instead of butter, the recipe uses orange juice to keep the cookies moist while also adding flavor and nutrients.  I had a friend call these cookies trail mix breakfast cookies because they are so delicious and healthy that you don't feel guilty eating a cookie for breakfast.  My mother also makes a very delicious deep dark chocolate cookies that is flour-less and butter-less.  I will posting that recipe soon too!  Anyway, these cookies are delicious and healthy all in the same bite!   If you live in the San Diego or Orange County area and are interested in attending this event let me know and I can send you all the information.  It is Sunday, May 15th and I hope to meet some fellow food bloggers there!

Oatmeal Cookies with A-Peel
Yield: 4 dozen
1 cup sweetened dried cranberries (such as Craisins) or raisins
1/2 cup orange juice
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter or stick margarine, softened
2 tablespoons honey or light-colored corn syrup
1 large egg
1 cups all-purpose flour
½ cup whole wheat pastry flour 1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups regular oats
1/3 cup coarsely chopped walnuts
¼ cup chocolate chips - (I used 1 cup)
1 tablespoon grated orange rind
  1. Preheat oven to 350°. Prepare baking sheets.
  2. Combine cranberries and orange juice in a bowl; cover and let stand 10 minutes.
  3. Beat the sugars and butter at medium speed of a mixer until light and fluffy. Add honey and egg; beat well. Stir in cranberry mixture.
  4. Combine flour, baking soda, baking powder, and salt in a bowl, stirring well with a whisk. Add the oats, walnuts, and orange rind; stir well. Add to sugar mixture; stir until well-blended.
  5. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 8 minutes or until almost set. Cool on a wire rack. 
  6. Enjoy!!

Friday, April 8, 2011


Two days ago was a good friends birthday.  I had completely forgotten about it until facebook reminded me.  I had about an hour to whip up a fantastic treat for her so I quickly got to thinking what I could make with what I already have.  I asked her what her two favorite ingredients were and she said anything with chocolate chips would be wonderful.  I didn't want to do just plain chocolate chip cookies, so I decided to make chocolate chip blondie's.   (We are both blonde's too, so naturally it made sense)  I found this recipe on Smitten Kitchen and I loved how it was a base recipe that you could add whatever mix-ins you wanted to it.  I added 1 cup of chocolate chips and 1 cup of peanut butter chips, but you can mix-in anything your heart desires.  This is a great quick recipe because you don't need room temperature butter, and it all takes place in one bowl.  Plus there are only 6 ingredients, all stuff that you usually have on hand.  Needless to say these were delicious and the birthday girl was very pleased!! 

Happy Birthday Monica!!

Blondie's Recipe- Adapted from Smitten Kitchen
Yield about 16 small squares depending on how you cut it.
1 Stick Butter, unsalted and melted
1 Cup Brown Sugar
1 Egg
1 Teaspoon Vanilla
1 Pinch of Salt
1 Cup Flour
1-2 Cups of Mix-ins - chocolate chips, nuts, banana, dried fruit, and more!

  1. Butter or grease a 8x8 pan and preheat oven to 350.
  2. Mix the melted butter with the brown sugar and beat until smooth.  Add in the egg and vanilla.
  3. Stir in the salt, and flour.  Add any mix-in's.
  4. Pour the batter into the prepared pan and smooth out with a spatula.
  5. Bake for 20-25 minutes or until golden brown and a tooth pick comes out clean.  
  6. Cool before cutting into pieces.
  7. Enjoy!!

Wednesday, April 6, 2011

Double Chocolate Oreo Cookies

So two weeks ago I was on a buttermilk kick, now I am on an Oreo kick.  Can you tell?  I still have more Oreos left over from the last two recipes.  I was on the search for a chocolate cookie with Oreos and I found this recipe.  Needless to say, these cookies are amazing!  This is a chocolate lovers delight and I hope you will try this soon!  I still have more Oreos so I will gladly take suggestions on what to do with them!

Cookie Recipe - Adapted from How Sweet It Is
Yield - About 3 dozen cookies depending on size
1 Cup Butter, unsalted and room temperature
1 1/2 Cups Sugar
2 Eggs
1 Teaspoon Vanilla
2 Cups Flour
1/2 Cup Cocoa Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Chocolate Chips
18-20 Crushed Oreos - About 1 Cup


  1. Cream together the butter and sugar.  Add eggs and vanilla and beat until combine.  
  2. Add flour, cocoa, baking soda and salt, mix until combine.
  3. Add in chocolate chips and crushed Oreos. 
  4. Refrigerate for 1-2 hours, or more.
  5. Preheat oven to 350.  Scoop dough balls on a prepared baking sheet.  Bake for 10-12 minutes.  Let cool.
  6. Enjoy!!