Archives: f’in baked goods

chocolate caramel stuffed apple cider cookies // fall cookie recipe

when it comes to fall, we’re just as excited about pumpkin spice as the next white girls. ok not really. we actually think some of us should calm down with our all pumpkin spice everything while it’s 90 degrees outside habits, but we’ll save that for another post. for now, let’s focus on some underrated fall flavorings with one of our favorite, decadence-bordering-on-ridiculous fall recipes: chocolate caramel apple cider cookies.

INGREDIENTS:

  • 1 cup softened butter
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 5 packets instant apple cider drink mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3 cups all purpose flour
  • 1 bag rolos

INSTRUCTIONS:

  • preheat oven to 350° and line cookie sheets with parchment paper
  • in a small bowl whisk together flour, baking soda, baking powder and cinnamon
  • using electric mixer, cream together butter, sugar, salt and apple cider mix until fluffy
  • beat in eggs one at a time. add vanilla and mix well
  • gradually add flour mixture to butter/egg mixture, mixing unti just combined
  • refrigerate dough for 30 minutes. use this time to unwrap entire bag of rolos, trying your hardest to eat less than ⅓ of the bag
  • scoop out tablespoonfuls of dough and wrap around individual rolos, covering the rolo completely. place on cookie sheet 2″ apart
  • bake 13-15 minutes (you don’t want these to be browned on the edges, just barely golden – they are CHEWY cookies!)
  • let cool on parchment then transfer to wire wrack. stuff face and jump in piles of leaves and shit.

adapted from this original recipe

we’ve got this thing that really grinds our gears. you know those cute little french cookies that are having such a moment right now? macarons? well they’re fuckin adorable, and come in a million pastels colors, and we’re as enamored by them as the next chick. but we’re not here to talk about those today. as an easter gift from us to you, today we’re talking about macaroons. note the double ‘o’ situation. and the fact that they are pronounced mack-uh-ROONS. and the fact that they are little stacks of coconut that have absolutely nothing to do with their much fancier parisian cousin the mack-uh-RONE, which has just a single ‘o’ situation

but we aren’t talking about juts any ol’ macaroons. we are talking about these precious little easter ones in the shape of nests that hold delicious cadbury chocolate eggs. read on to learn how to make these cute little suckers so you can run around correcting everyone’s cookie pronunciation on easter!

easter macaroons cookie recipe

 

INGREDIENTS:

  • 3 cups sweetened shredded coconut
  • 4 large egg whites
  • ½ sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 bag cadbury chocolate eggs
  • frosting or nutella (optional)

INSTRUCTIONS:

  1. preheat oven to 350°
  2. with a whisk or electric mixer, beat egg whites, sugar, and extracts until mixture is frothy
  3. fold the coconut into the egg white mixture and stir until coconut is evenly moistened
  4. drop macaroons by heaping tablespoonfuls onto parchment covered cookie sheet, being careful to space them at least 1″ apart
  5. using a teaspoon, create little ‘nest’ indentations in each cookie so your cute little pastel eggs have somewhere to live
  6. bake macarons for about 15-20 minutes, or until they just start to turn golden brown
  7. cool and coat each ‘nest’ indentation with either a tiny bit of frosting or (our favorite!) nutella. this will act as a glue for your chocolate eggs
  8. place 2-3 chocolate eggs in each cookie nest

call us crazy but we think irish car bombs are just about the most delicious shot you can throw back. we can be found ordering them on too-drunk nights in seedy bars year round, but the great thing about the month of march is that we can do it under the guise of st. patrick’s day holiday spirit. we’ve searched high and low for a recipe that combines all 3 delicious boozey components (guinness, jameson and bailey’s) into an adorable baked confection and finally wound up combining a few to achieve the perfect one we are sharing below. right out of the oven you will swear you just baked an irish car bomb shot right into a cupcakes (cuz…you did), and by the next day the flavors will have settled together to simply taste like the BEST goddamn chocolate cupcakes you’ve ever tasted. we’re spiking all the chocolate with beer from here on out – bottoms up!

st. patrick's day irish car bomb cupcakes

GUINNESS CHOCOLATE CUPCAKES:

  • 1 cup stout beer
  • 2 sticks butter
  • ¾ cup unsweetened cocoa powder
  • 2 flour
  • 2 cups sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • ⅔ cup sour cream

preheat oven to 350°. line 24 cupcake cups with liners. bring 1 cup stour and 1 cup butter to simmer in large saucepan over medium heat. add cocoa powder and whisk until mixture is smooth. cool for 5 minutes. whisk flour, baking soda, and salt in large bowl to blend. using mixer, beat eggs and sour cream in another large bowl until blended. add stout-chocolate mixture to egg mixture and beat til just combined. add flour mixture and beat briefly on slow. using rubber spatula, fold batter until completely combined. divide batter among cupcake liners, filling them to ⅔ of the way. bake about 17 minutes or until toothpick inserted in center comes out clean. cool completely on rack.

JAMESON GANACHE FILLING:

  • 8 onces bittersweet baking chocolate
  • ⅔ cup heavy cream
  • 2 tablespoons butter, room temperature
  • 1-2 teaspoons irish whiskey such as jameson

chop the chocolate and transfer to a heatproof bowl. heat the cream until simmering and pour it over the chocolate. let sit for one minute and then stir until smooth (if this hasn’t melted the chocolate enough, you can microwave it for 20 seconds at a time). add the butter and whiskey and stir until combined.

FILL THE CUPCAKES:
let the ganache cool until thick but still soft enough to be piped. using a cupcake corer, 1-inch round cookie cutter, or just a small knife, cut the centers out of your cooled cupcakes (being careful not to go all the way to the bottom). pipe the ganache into the holes til it’s level with the top of the cupcake.

BAILEY’S IRISH CREAM FROSTING:

  • 3-4 cups powdered sugar
  • 1 stick butter, room temperature
  • 3-4 tablespoons liqueur such as bailey’s

whip the butter in the bowl of an electric mixer for several minutes til light and fluffy. slowly alternate beating in the powdered sugar and bailey’s in small amounts until frosting is the right consistency. pipe onto filled cupcakes.

valentine's day dessert recipe // cherry cream pie mini tarts

as a valentine to our little cupcakes, we are sharing with you the the most precious valentine’s day dessert recipe we ever have tried. these little cherry cream pie tarts look fancy without much effort, and also happen to taste so good that we can’t be left alone in the house with them.

PASTRY SHELLS

  • 4oz cream cheese, softened
  • 1 stick butter, softened
  • 1 ½ cups flour
  • ¼ cup powdered sugar

mix all ingredients with pastry blender or fork. roll into 1″ balls and press into no stick muffin tin. bake at 350° for 5-7 minutes

FILLING

  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 2-3 drops red food coloring
  • cherry pie filling

beat at high speed 4-5 minutes or until peaks form. spoon into cooled pastry shells, creating wells in the filling with the back of your spoon. top with cherry pie filling (we could tell you to make this part from scratch but let’s be real, we worship at the church of comstock. no judgement here).

we don’t know about you guys, but in our book sunday night really knows how to party. maybe we were nursing a hangover that’s just starting to subside, maybe we got a couple loads of laundry done, or maybe we spent some time in the gym working off the prior night’s 2am nachos. but one thing we can always count on sunday nights this time of year is ‘girls’. each week we throw ourselves a girls’ ‘girls’ party complete with snacks and dranks, and faithfully lay all our trust in lena dunham to take us by the hand and lead us into monday.

lately we’ve been diggin this pink popcorn as our snack of choice. it’s quick, easy, delicious as shit, and feels decidedly shoshana approved.

pink popcorn recipe // a girls' girl's snack

INGREDIENTS:
⅔ cup popcorn kernels, POPPED
2 cups granulated sugar
⅔ cup half and half
1 Tbsp light corn syrup
¼ tsp salt
1 tsp vanilla
6 drops red food coloring

INSTRUCTIONS:

  1. pour popped popcorn into extra large mixing bowl, set aside
  2. in a large saucepan whisk together sugar, half and half, corn syrup and salt. cook over medium high heat, stirring constantly until sugar has dissolved. heat to 230°, stirring constantly
  3. immediately remove from heat, stir in vanilla and food coloring
  4. drizzle mixture over popcorn and gently stir until evenly coated
  5. pour onto waxed paper and allow to dry for 30 minutes. store in airtight container