We report, you decide.

So I know I keep saying that I hate to bake, and yet I keep baking things.  I really don’t like baking.  But I really do like baked goods.  And last night, I was bored.  Boredom + want dessert = make cookies.  Cookies are my favorite baked good of all time.  And after I spent a long summer testing out a bazillion different methods and recipes, I finally nailed down a perfect basic chocolate chip cookie.  I can churn out a batch in an hour.  I have this down pat.  And when the method is followed correctly, it makes perfect, round, soft, moist little cookies.  In fact, I actually make all sorts of cookies with it.  The base is a great delivery mechanism for all sorts of add-ins but chocolate chips are my favorite.

However, this time I thought I’d do something a bit different.  Not drastic, but different.  I said to myself, how about you throw in a little bit of cinnamon, since it is fall after all.  And then other me said, hell, why not just toss in some pumpkin pie spice?  It has everything.  It’ll work.  Trust me.  Then I thought, sure.  She looks legit.

So I did it.  Josh loved them.  And I have it on email record from several co-workers that they are “the best cookies I have ever made.”  And these people know their cookies.  So there you go.  Continue reading →

In honor of Josh’s birthday on Monday, I made pies.  Little tiny pies.  Our family is having a birthday lunch for him today and I asked him if he wanted a cake, cupcakes or miniature pies and he went for the miniature pies.  Because let’s face it–everything is cuter when it’s tiny.

Now, I have to give credit for this to bake-tastic blogger Bakerella, whose Easy as Pie post gave me the idea and made me think, “Hey I could do that.”  Normally, the thought “Hey I can do that” combined with actual baking is a dangerous, dangerous thing that just leaves my kitchen covered in flour and me swearing that I will never bake again and stick to what I do best, which is…well, as yet undiscovered, but will most likely be something covered in barbecue sauce. Continue reading →

So this post is a shout out to Jill, of U-M’s Family Medicine Dept., who very sweetly gave me a book on cookies.  No, no, the book on cookies.  Better Homes and Gardens’ Ultimate Cookie book to be precise.  500 cookie recipes.  Five. Hundred.  Cookie.  Recipes.  Right now at this very moment, Cookie Monster himself is attempting to break down my front door.  (“Cookies are a sometimes food” my butt).

So as a thank-you to Jill, I decided to (have Josh) pick a good looking recipe out of the book and make it, so that Josh could bring it in and Jill et. al could enjoy the deliciousness of the gift.  And because thank-you notes are better dipped in chocolate and banana. Continue reading →

This brownie must be shared with the world.

To look at, I mean, not to eat.  No, this sucker is mine.  It may take a few days, but I’m gonna get it all in my belly one way or another.  I am a tigress and it is my wounded antelope.

But no, I just wanted to share this.

This brownie came from Afternoon Delight, my current favorite brunch place in Ann Arbor.  Why are they my favorite?  Two words: frozen yogurt.  Two more words: For breakfast.  Two more words: That’s right.

Today is the first day of the fall semester at the university at which I work, and for my department, as well as most others, it’s…well, a crazy day.  To top it all off, the heavens are having a serious plumbing problem and it has been raining pretty consistently all day.  So already we’re off to a bad start.

And then my friend Brian walks in with three of these things, for me and two of my coworkers.  And the skies opened, the angels sang.  The peasants rejoiced.

I don’t know if, in that picture up there, you really get the full measure of just how massive this brownie is.  So to give you a sense of it, here’s the brownie standing next to a goomba:

Anyway, just thought I’d share, and now that you’re all nice and drooly, I’m gonna take my brownie over in the corner and nibble. Hope your day is good, and filled with chocolates.

So this lemon walks into a bar.
Bartender looks him over, thinks about it, says,
“You know, I like you.  You got a lot of a peel.”

What do you call a benefit concert for sick lemons?
Lemon aid.

The local bar was so sure that its bartender was the strongest man around that they offered a standing $1000 bet: The bartender would squeeze a lemon until all the juice ran into a glass, and hand the lemon to a patron. Anyone who could squeeze one more drop of juice out would win the money.  Many people had tried over time (professional wrestlers, longshoremen, etc.), but nobody could do it.  One day this scrawny little man came in, wearing thick glasses and a polyester suit, and said in a tiny, squeaky voice, “I’d like to try the bet.”  After the laughter had died down, the bartender agreed, grabbed a lemon, and squeezed away. Then he handed the dried, wrinkled remains of the rind to the little man.  But the crowd’s laughter turned to total silence as the man clenched his fist around the lemon and SIX drops fell into the glass.  As the crowd cheered, the bartender paid the $1000, and asked the little man, “What do you do for a living? Are you a lumberjack, a weight lifter, or what?”  The man replied, “I work for the IRS.”

Continue reading →

I’ve said before that despite evidence to the contrary, I don’t really like to bake.  I only do it because I like baked goods and so far as I know, you either have to bake them or buy them.  And really it’s better if you bake them.

Well today I wanted to use up some buttermilk and I figured, might as well make something for breakfast tomorrow–after all, Josh will be back late tonight, he’ll want to sleep in tomorrow morning; might as well have breakfast waiting for him already.  Muffins sounded about right.

Now, I am not the Muffin Man of this apartment.  That would be Josh.  Josh is the Muffin Man.  He makes delicious blueberry lemon muffins and someday I’ll get him write a guest post on that.  But he’s not here today.  So the muffin making is up to me.

I have this recipe I’ve been wanting to try for a while–raspberry cream cheese muffins—from MyRecipes.  Looked delicious AND they were healthy.  I adapted the recipe a bit, though, to make it fit my style more.  And by “fit my style more” I mean, “I added dark chocolate.”  Mmmm.  Chocolate.  I also added the seeds of half a vanilla bean and a bit more of a nice rum-based Tahitian vanilla.  But what’s really important here is the chocolate.  Let’s not forget that. Continue reading →

I gained a new superpower in the last…oh, two hours or so.  I mastered ice once. Now, I have mastered fire.  Well, dry heat.  The oven.  Specifically bananas in the oven.

I know what you’re thinking.  Okay, I don’t know what you’re thinking, but if I were you, I would be thinking, “Who the hell puts bananas in an oven?  What kind of deranged Pop-n-Fresh monkey business is this?”

I’ll tell you: roasted banana bars.

I got the recipe from Cooking Light (that means it’s healthy!  Okay, maybe not healthy.  Light.  Lighter.  Light enough to not feel guilty) and immediately I added it to my Evernote, which is where I store all my recipes (I’ll write more on that another time), because Josh loves anything and everything banana.  And this one is indeed bananariffic.  That’s not really a word.  But we’ll pretend it is. Continue reading →

Josh is a fan of blueberries.  A picky, picky fan of blueberries who will only eat fresh ones in season, never in pancakes, and who makes delicious blueberry muffins.  Last summer we picked our own blueberries on a farm in West Michigan, near where Josh grew up.  Because of that, we now have stacks of frozen bags of blueberries in our fridge.  Stacks and stacks.

Flash forward to this summer.  I know the cycle will continue.  So I’m determined to use up some of those blueberry stores before Josh gets a hankering to go pick some more.  That, coupled with a request for more baked goods for his office, divided by my desire to procrastinate from doing the video work I should be doing and multiplied by the inspiration of a cupcake book I picked up from the library today equaled one thing: blueberry crumble bars.

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So some of my chocolate chips may have melted a bit in the mixing process but whatever, they still tasted good.

Recipe follows: Continue reading →

Recipe Below! Continue reading →

I got this recipe on Bakespace from user idreamofdessert, who got it from the Barefoot Contessa Ina Garten. I added a bit of color to mine with some fresh raspberries.  The cupcakes were dense but flavorful and sweet.

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Lately I’ve been making my own granola bars.  I blame Whole Foods for this development; I got the inspiration while looking through the snack recipes on their website and found one for chocolate chip granola bars.  It looked pretty simple (it IS pretty simple) and besides, I love granola bars but often they make me sick.  I tend to have bouts of reactive hypoglycemia fairly often and commercial granola bars are usually full of sugar and corn syrup which is a bad thing for me to have, and natural store-bought granola bars are pretty expensive.  So I thought, why not?  I’ll make my own.  It’ll be like the culinary equivalent of cutting down your own trees for wood.  Or something like that.

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Every family has their favorite dishes, things that appear at every get-together and every holiday.  My family has baked macaroni and cheese.  We’re connosieurs of it, really.  Don’t get me wrong; deep down, the poor kid in me still loves something about Kraft easy mac, and the grown-up in me still likes to experiment with my own homemade version of the stuff, but really, truly and absolutely there is no substitute for a good, hearty backed macaroni and cheese casserole with tons of gooey cheese and a good crispy crust.

This is the version I make.  I got it from Tyler Florence (the man is a god amongst mortal chefs) and I make it with or without the bacon (depends on whether my vegetarian mom is partaking) altho Josh will say that it’s not the same without bacon.  It’s a pretty easy recipe to scale, and I’ve made it for as many as 25-30 people.  It always gets rave reviews.

Continue reading →