Archive for January, 2015

Favorite Shots: The Rye Humor


One intention of throwing a recent party: Make friends.

Secret other intention of throwing a recent party: Have an excuse to use some new low ball tumblers (which are my legit favorite for sew many reasons) and make up a drink for them.

Excuse me for a second while I freak out about these glasses and this drink by using trendy non-sentences:

This drink is everything. I can’t even. No. Stop.


Thank you.

So, to business. This drink is essentially an Old Fashioned (whiskey/brandy, orange, sugar, bitters), except that I subbed in maple and grapefruit flavors to make it everything I love (rye, grapefruit, maple simple syrup, better bitters). I called it ‘Rye Humor’ because you know how I feel about wordplay.

The bitters were from Bittercube. Jamaican #2, which has tasting notes of grapefruit and hibiscus, so I thought it might complement the grapefruit twist. It did. The maple syrup might seem odd, but I promise it works. To make it, just combine two parts maple syrup to one part water, bring to a tiny simmer on the stove, then let cool.


I also made SPHERE cubes. Ice cube pro trick that my roommate told me about: apparently, if you boil water before freezing it, it will freeze clear. Good to know. Everyone, please come back at midnight after I have boiled and frozen new ice cubes. They must be clear.


Hi. P.S. I also made brown butter whiskey toasted walnut frosted blondies to pair with this which were the best blondies I’ve ever made, and I’m not going to blog them sry.


Hi hi hi.

Everything, ever,


Pipe Dream #310: To Tropicalize MN January – Coconut Pumpkin Pecan Muffins



If you have much eggs many pecans very pumpkin leftover from the holiday, this might be a good recipe to try.

Do people even use doge meme anymore? While I use it far less than I used to, I sometimes indulge around my close friends who don’t need me to articulate my feelings about pumpkin. I guess you can now count yourselves among my inner circle, as doge meme has made it on tha blog.



Much egg. Unlike the cookie dough cupcakes from earlier this week, this recipe is fully egged. It provides structure to the muffins, which include a minimum of flour, which is actually coconut flour, a very absorbent, fibrous and wheatless type of flour.



Many pecans. Very pumpkin. Also flaked coconut. Because I used coconut oil in the batter, I thought it wouldn’t be awful to include coconut in the muffins. Add some Malibu, and this is what autumn would look like in Jamaica. We can pretend we’re going on holiday! Summer in January!


Peace and love,


Coconut Pumpkin Pecan Muffins

Adapted heavily from Divalicious Recipes In The City

6 eggs

1/2 cup pumpkin puree

1/2 cup coconut flour

4 tablespoons coconut oil, melted

1/4 cup maple syrup (or honey)

1/2 teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon all spice

1/2 teaspoon nutmeg

1/2 cup pecans, toasted and chopped

1/2 cup unsweeted flaked coconut

Preheat the oven to 400 degrees F.

Stir the eggs, pumpkin puree, coconut oil, syrup, vanilla extract and spices together until well-combined.

Add the coconut flour, baking powder, coconut and pecans, mixing until most of the lumps are gone.

Divide the mixture into 12 lined muffin cups, and place a pecan and some more coconut on top of each muffin. Bake for 15-20 minutes until just set.

Pipe Dream #309: To Hit the Spot – Cookie Dough Cupcakes


It’s January. Welcome to it. :]

I kept looking at these and saying in my head, “Like, cute, or whatever.” So I hope they are hitting your cuteness spot.


But I was ridiculously pleased that the top of this cupcake looked like a chocolate chip cookie. Because these are chocolate chip cookie dough cupcakes. I have seen dozens and myriads of cutesy cookie dough recipes for dips and cakes and miniature things over the years, but I never make them, because they all require mini chocolate chips, which I never buy because somehow when I think chocolate, I can only think MEGA. Do you get me?


Not only these really decent eggless vanilla cupcakes filled with an eggless cookie dough frosting that can be eaten with a spoon or scooped up at parties with graham crackers or pretzels, they are topped with an (eggless) brown sugar cookie dough frosting that rocked my world.


Each element essentially includes the same ingredients in different quantities. Even the frosting has flour in it, giving it an authentically doughy flavor. It ended up being a bit of a sugar overload, but that is easily compensated for by a large glass of milk in hand. I’ll post some health food later.


The cupcakes were dense and moist, but lacked a little bit of butter flavor that one looks for in a good cake. Maybe next time I’ll add a bit of butter extract (another extraneous thing I never buy because…just use butter). They are a good solution, however, when you’re out of butter and eggs and want to cupcakes. Or if you have allergy friends. Hey, let’s be allergy friends. It’s a new type of friend.

My roommate said, “I normally go for fruit desserts instead of something like this, but this just hits the spot right now.”




Cookie Dough Cupcakes

For the eggless cupcakes:

Adapted from design. bake. run.

Makes 6.

1/2 cup + 2 tablespoons all-purpose flour
1/4 cup + 2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
1/2 cup milk
1/2 tablespoon vinegar or lemon juice
1/4 cup canola oil
1/4 teaspoon vanilla extract

Preheat oven to 350° F. Line a cupcake tin with six liners.

Combine milk and vinegar in a measuring glass and set aside for 5 minutes to curdle.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in the center of the dry ingredients and pour in the milk, oil and vanilla. Whisk until fairly smooth. Divide batter among six lined baking cups (cups should be just under 2/3 of the way full). Bake for 16-19 minutes or until lightly golden, and tops spring back when pressed. Transfer to a cooling rack and allow to cool completely.

For the eggless cookie dough filling:

Adapted from Amber’s Confections

1/2 stick (4 tablespoons) softened butter
scant 1/4 cup sugar
scant 1/4 cup brown sugar
1 tablespoon milk
scant teaspoon vanilla
1/4 cup + 1 tablespoon all purpose flour
1/4 cup mini chocolate chips

Mix the butter and sugars as well as you can by hand until well-combined. Beat in the milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Stick the dough in the fridge to firm up while the cupcakes bake.

After cupcakes are cool, cut out the center of each and reserve the top of the cupcake. Fill each hole with the cookie dough filling and replace the reserved top. Frost with the below frosting.

For the frosting:

Adapted from Young Married Chic

6 tablespoons butter
scant 1/4 cup light brown sugar, packed
scant 1 cup confectioners’ sugar
1/4 cup all-purpose flour
scant tablespoon milk
1/2 teaspoon vanilla

Beat together the butter and brown sugar as well as you can by hand until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Things I’ve Made Recently That Failed Pretty Hard, 2014 in Review

Clear the air, kill the vanity, welcome to 2015, folks. Thus follow a few of my biggest baking disasters of 2014. Let’s hope that relishing the disappointment for a moment will set us up to savor the new year!


This was a giant peanut butter bacon cookie stuffed with a Reese’s peanut butter cup. OH wait. Not a fail, guys. Not a fail. Oven mitt included for size reference. Get it. On to some real deal baking angst below.


I used up some Tazo chai tea concentrate in place of the milk in this recipe (also used oil instead of butter) and then cut the layers into quarters and re-arranged them to try and create a checkboard effect, which didn’t turn out. The lack of butter/spices made the flavor somewhat vanilla. Strike that, somewhat cardboard, because vanilla is actually a good flavor, and this cake was not that. I did put cream cheese frosting on the white parts and Nutella cream cheese frosting on the dark parts. It was a fun experiment. Like art. I’m still going to post this recipe for you, but later.


I finally finally finally tried to make my own marshmallows. These were of the brown sugar maple syrup variety. I should have let them set up longer, and I didn’t have powdered sugar, so the end result was ultra maple gooey cornstarch. The technique is pretty simple, though. I’ll be trying this again.


Popcorn in the style of those frosted sprinkle animal crackers everyone loves so much. Cuuute. This wasn’t exactly a fail either, but why blog about this? Just melted some candy melts and poured it over popcorn.



These pistachio meal cookies were actually gross. I used these old, old pistachios that were likely rancid, and the texture was so awful. I tried to rescue it with a Nutella glaze, but even that didn’t help. I still wanted to show you because I like that shot of the pistachio shells so much.

Not pictured because it was just THAT AWFUL: Red Wine Flax Brownies. Yes, you told me so. That was bound to be an unhappy marriage.

Happy trails! Bye! C u later!


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