Like I said a few weeks back, the past two months have been busy: finals, vacations, thesis logistics and more. But that doesn’t mean I haven’t made time to bake here and there. Because I fell so horrendously behind in posting to this blog, I’m just catching up in one fell swoop. Here’s a rundown of all the treats I made in May and June. If anything in particular catches your eye and you want a full post on it, feel free to comment and I’ll do my best 🙂
Loaded M&M Oreo Cookie Bars
I’ve had this Loaded M&M Oreo Cookie Bars recipe from Averie Cooks pinned for a long time, and I finally gave it a try in early May. I brought the bars to a friend’s going-away party, and I think everyone enjoyed them! I liked that they were quick to make, and that other than the Oreos, all the ingredients were things I already had at home. A tip: Go for regular Oreos, not Double Stuf. I think having so much Oreo cream running loose in the bars threw off the chemistry a little bit and made them more crumbly than I wanted. Still tasty, though!
Memorial Day weekend noms
I got a treat around Memorial Day: an unexpected chance to go home to Chicagoland for the weekend and spend a few days with my family. The best part was getting to visit with many members of my extended family, including some relatives from overseas whom I had never met before. Also fantastic? Getting to spend a morning baking with my mom. For a pre-Memorial Day family barbecue, we made three desserts: brownies, blondies and a lemon cake that we filled with fresh fruit.
Brownies and blondies are both perfect treats for outdoor summer barbecues, especially when you have guests of all ages — no silverware needed, or really even a plate! Just grab and enjoy. The two we made for Memorial Day are both among my favorite recipes, and don’t they look fun piled up together like that? You’ve seen these Cake Batter Blondies from Girl Meets Life before, in one of my February posts — they’re always my go-to party treat 🙂 These brownies have become another go-to. I use Sally’s Baking Addiction’s recipe for Triple Chocolate Pretzel Brownies, but I leave out the pretzels and sea salt, and I use normal cocoa instead of dark. I have made the brownies as written before, and I loved them, but I love a good, classic, nothing-but-chocolate brownie, too. It’s a no-fuss recipe — using cocoa instead of melted chocolate makes it nice and quick. And they’re delicious — my dad liked them so much that he asked me to make another batch for another family party the next day, then helped me make them. Such fun 🙂
The lemon cake was a new adventure, but we will definitely make it again! Mom had bought a bunch of beautiful fresh fruit, and after much brainstorming, we decided to make a lemon cake to go with it. We started with an “Easy Yellow Cake” recipe that we found on Cooks.com — using lemon extract, not vanilla — then topped it off with a Sweet Lemon Glaze from Sally’s Baking Addiction (the same one I used for my Cranberry Citrus Butter Cookies — it’s good on everything!). Because we used a Bundt pan, we were able to fill the center with the fresh fruit. Isn’t it beautiful? And perfect for summer, with so many lovely fruit flavors. Nom.
Cookies, or burnt cookies
As much as I love making brownies and blondies to share with friends, they’re not the best choice for bigger parties — most recipes are written for an 8×8 pan, which only gives you about 16 bars. Most cookie recipes, on the other hand, give you at least 36 to share. Way better for hungry graduate students 🙂 So, for the past few weeks, every time I’ve received a Facebook invitation for a cookout or potluck, I’ve given this response: “I’ll be bringing cookies. Unless I burn them, in which case I’ll be bringing burnt cookies.”
For one gathering, I made the cookies pictured above: Cookies and Cream Cookies, a new experiment and an instant favorite. They were SO. GOOD. I used the same cookie dough base I used for my Pretzel Chocolate Chip Cookies — the Original Nestle Toll House Chocolate Chip Cookies, but I insist on using Imperial margarine instead of butter — but with different mix-ins. I started with about a cup and a half — maybe more, I can’t remember? — of Oreos that I crushed up into small pieces, no bigger than chocolate chips (and throw in the crumbs, too!). Then, because my local Walmart Express unexpectedly did not stock chocolate chips and necessity is the mother of invention, I added about 3/4 of a King Size Hershey’s Cookies ‘n’ Cream bar, again cut into chocolate-chip-size pieces. The cookies turned out just wonderful, huge and soft and fluffy and full of cookie flavor. Yum.
I made cookies for two other gatherings, too, but they were made in such a hurry that I forgot to take pictures. Sorry! I recommend both recipes: Hershey’s “Perfectly Chocolate” Chocolate Chip Cookies (tasty even though, whoops, I did kind of burn them — they definitely need to be baked on a parchment-paper-lined cookie sheet) and Sally’s Baking Addiction’s Cake Batter Chocolate Chip Cookies (I did something wrong with these, they came out kind of flat, but the flavors were still great!).
Snickerdoodle Cake Batter Blondies
For my June book club meeting, I pulled out another one of my favorite bar recipes: Snickerdoodle Cake Batter Blondies from Girl Meets Life, the creator of the standard Cake Batter Blondie. These are just as simple — 5 ingredients: melted butter, cake mix, cinnamon, sugar and an egg — and possibly even more tasty. I love snickerdoodle cookies, but they’re super time-consuming. These blondies give you the same great taste in a much more quick-to-make form.
And, finally, more banana bread
You guys, I barely even like bananas. But I keep buying them, or my roommate keeps leaving them for me, and so somehow I always end up in perfect shape to make banana bread. A blessing? A curse? You decide. Anyway, for some reason, this month I decided I wanted to use up the frozen mango that’s been sitting in my freezer, so I went hunting for a mango banana bread recipe. I didn’t want to use the two banana bread recipes I’ve used before — read about them here and here — because neither involves fruit as a mix-in, and I was worried that the frozen mango would add too much unexpected moisture and throw everything off. Eventually, I settled on this Pineapple Coconut Oil Banana Bread recipe from Averie Cooks. I made all kinds of substitutions — swapped vegetable oil for coconut oil and mango for pineapple, left out the nutmeg — but in the end all was well. Plus, because the recipe called for using two 8×4 loaf pans and I only had one, I ended up making an 8×4 loaf and a bunch of muffins. Slice of bread to share now, muffins to freeze and enjoy later. Perfect.
This has been a long post — 50 points to your Hogwarts house if you read to the end — but I hope you saw something you liked in it. There are so many things to bake out there! I wish I had time to make them all.
So… what do you want to see next? 🙂