Recipe Round-Up

Bakers Anonymous family, I’ve moved.

Well, this website hasn’t. We’re still the same wonderful baking website that we’ve always been, just a little bit better. And busier. But where I was once in New Jersey, I have relocated to Baltimore, Maryland.

There are a few bakeries I’m going to try out while I’m here (all two years), so stay tuned for those eye-opening experiences. Or what ever they’re supposed to be called. In the mean time, feel free to let me know any places I should visit!

Now, let’s see what Pinterest has in store for us.

Chocolate. Chocolate. Chocolate. It’s all that’s on my brain right now. And if I had all the ingredients, I would so make these brownies from Eats Well With Others..
Alas, I have left my kitchen with everything behind for this land of … Baltimore.

These light cupcakes from Cake aren’t even made with angel food cake mix, but just six ingredients. Simple, amazing and perfectly portioned.

 

These sugar cookies are made from French Vanilla cake mix courtesy of Sweet Treats & More. I think it’s the French that makes them taste more like homemade sugar cookies.

Semi-Domesticated Mama made these easy cream coconut bars made with Bisquick. This isn’t the first time that I’ve seen coconut cream made with this mix, so I think there’s something to it all.

This cookie dough dip from Chocolate Covered Katie is completely healthy but still tastes like the unhealthy version! It’s made with chickpeas and nut butter.

 

So that’s this week’s round up. I may or may not be posting on Wednesday, but I hope to get back to a regular schedule by next week. Thanks for your patience and support. – Niki

Advertisements

Recipe Round-Up

Last week was just one hot mess after the other, and I have a feeling that this week will be much similar. The weather is lovely (ish) here in New Jersey, so I’m enjoying not sweating the SECOND I step foot out of my door.

Also, I spent my Saturday at my best friend’s graduation swimming party. I looked as pasty as ever. Go me. My last name’s Reagan. There isn’t much hope for me being anything but pale.

Anyway, check out these delicious treats I found for you!

Confessions of a Cookbook Queen made these yummy white chocolate Oreo chuck cookies. I bet they taste just like HAPPINESS.

 

Smitten Kitchen brightened up her summer kitchen with this sugar dusted peach pie. I haven’t had a fruit pie in like, ever. Time to change that?

 

Speaking of pies, Bakerella brought out summer berries for her sweet tarts. I’ve yet to make anything berry related this season. I’m getting the feeling I prooooooobably should.

 

Bakers Royale ALSO made berry tarts, though she focused on the cheerful flavor of the raspberries. AND SHE ADDED IN CHOCOLATE.
YES. PLEASE.

These butterscotch, walnut and oat bars from Cookie Madness are similar to a blondie, and provide a break from all of our chocolate treats.
But do we really need a break? FOR THESE WE DO.

And that’s today’s round-up. Bear with me as I make my move to Baltimore on Friday. I have a lot of adjusting ahead of me.

-Niki

 

Chocolate Cream Cheese MnM Cookies

Hello, everyone! We here at Bakers Anonymous have been all over the place lately. Graduate school, moving to Baltimore, applying to jobs in Maryland and oh yeah, work every day!

This is the part where everyone says, “Oh, boohoos for Niki. Her life is so difficult. We pity her.”

“Not.”

Yeah, that’s what I figured. And if that wasn’t enough, I’ve got boy problems! Goodness.

So yesterday while I was at work, all I could think about was M&Ms. Crunchy, melt-y, yummy M&Ms. And cookies. Not like I don’t already have some sugar cookies left over from last week’s baking, but that’s beside the point. I didn’t have anything chocolate!

But now I do. To make these cookies extra moist and thick, I included some dark chocolate cream cheese.

Oh yes. I did just say, dark chocolate cream cheese. Thank you, Kraft Foods for providing the world with the Indulgence line of cream cheeses. My waistline, however, does not thank you.

Chocolate Cream Cheese M&M Cookies

Ingredients
1 box of Pillsbury dark chocolate cake mix
1 8 oz. container of Philly Indulgence dark chocolate cream cheese
1/2 C softened butter
1 egg
1 tsp. almond extract
1 12 oz bag of M&Ms (I used dark chocolate)
1 C of mini semi-sweet chocolate chips

Directions
1. Preheat the oven to 350 degrees.

2. Beat together the egg, butter, cream cheese and almond extract.

3. Mix in the cake mix until thoroughly absorbed.

4. Add in the M&Ms and chocolate chips. The batter will be thick.

5. Roll the dough into one-inch balls, making sure to tuck in the M&Ms and chocolate chips.

6. Space out on foil-lined cookie sheet and bake for 15 minutes.

7. Remove to cooling rack.

Makes about four dozen cookies.

Saturday Recipe Round-up, week 9

My dearest Bakers Anonymous family, I can’t even begin to express how crazy of a week this has been. And it’s only Saturday.

Sure, I’m going to spend this day doing laundry and a million other miscellaneous things, but this one day, this Saturday for which I’ve been waiting the entire week is finally here. Thank you, Jesus. So, let’s check out some baked things.

Starting with the healthy stuff, check out this recipe for homemade granola from Krissy’s Creations. I do love granola bars (especially the ones from Sunbelt. Have you ever had those? There’s COCONUT in them. OMG, I die) and now I can easily make my own! What’s that? I hear applause for no preservatives. And this recipe lasts for a month! A MONTH!

Switching gears, how about some chocolate chip cookie dough billionaire bars from the BrownEyedBaker? Made with egg-free cookie dough, this bar is a multi-layered treat featuring shortbread crust, caramel, cookie dough and a chocolate glaze! Not for the faint of heart.

Have a birthday party coming up? Try making this “perfectly delightful” vanilla birthday cake from Sweetapolita. You can do any color variation and it will taste (and look) amazing!

Or, if you’re in the mood for just some delicious cake, use this chocolate chip banana cake recipe from Bakers Royale. It comes with cream cheese frosting! You know you want to. 😀

And, if you’re in the mood for banana cake, but don’t want the “guilt,” try one of these banana pudding cupcakes from Confessions of  a Cookbook Queen. It’s topped with mounds of fluffy, white frosting and filled with banana pudding. Umm, yes please.

I’m off to go to do laundry or maybe something else productive. Who knows? – Niki

Cookie dough bites (gluten free!)

You know those days that are all humid and gross and there’s nothing you can do to keep your hair straight and it just curls right back up even though you don’t like your hair like that?

Yeah. May has been kind of like that. Darn you, naturally curly hair.

With that in mind, when the weather is humid, not only do I get uber grumpy about my hair, but I also don’t want to bake anything. And I most CERTAINLY don’t want to cook anything that doesn’t require the sole use of a microwave.

God bless that invention.

So, among my many travelings on Pinterest (and with a little inspiration from my bestie, Kyle, who adores the movie theatre version of today’s treat), I came across this recipe for cookie dough bites. The only change I made to the recipe was replacing the regular flour with King Arthur gluten-free multi-purpose flour because I thought it would be a nice change from the usual. Unfortunately, my good intentions went awry. I recommend using regular flour in these treats.

Cookie dough bites

Ingredients:
1 C butter, softened
1.5 C packed light brown sugar (so apparently I put 1/4 C less than I was supposed to; oops)
1 tsp vanilla extract (I used 2 tsp, probably to make up for messing up on the sugar)
2 C flour
12 oz mini chocolate chips (1 bag)

Directions
1. Cream the butter and sugar together. It’s probably best if you remember to use all the sugar, unlike someone. *cough cough* me *cough cough*
2. Add in the vanilla extract, then the flour. First, mix in one cup, then stir in half of the chocolate chips. This will keep them from falling out to the bottom of the bowl. Then mix in the rest of the flour.
3. Roll into as big or small a ball as you want. I made mine about 1 tablespoon or less. These bites are rich! Put in the fridge for about 30 minutes.
4.  Melt the rest of the chocolate chips in the microwave. I heat for 30 seconds, stir up the chocolate chips, and then heat for another 30 seconds. I’ve burnt too much chocolate to not have the utmost control over my timing.
5. Drizzle the chocolate over the cookie dough balls. (Obviously I didn’t do a very good job, and some of my cookie dough balls ended being attached at the chocolate string.)

Makes five dozen, depending on what size you make them.
Store these in the fridge. They will get soft if you leave them out long enough.