Megan asked me to make something sweet with rosemary, so I decided to bake a lemon-rosemary shortbread. And, in case the lemon-rosemary shortbread didn't taste good, I baked snickerdoodles too.
Thursday, August 11, 2011
Friday, April 15, 2011
4.15.11 chocolate espresso cookies
This is the first time baking since my final quarter started. The cookies came out a little too soft, but they taste good.
from epicurious.com
from epicurious.com
Saturday, February 26, 2011
2.26.11 Banana Brownies
This is my first ever recipe that I've made without an actual recipe.
And I think I did pretty well!
1 stick unsalted butter, cut into large pieces
1 1/2 cup chocolate chips
3 large bananas (approximately), mashed
2 3/4 cups sugar
3 eggs
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 cup all-purpose flour
1 cup chocolate chips
1. Preheat oven to 350 degrees. Line a 9- by 13-inch square baking pan with parchment, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and let cool.
2. In a bowl, mash the bananas. Mix in sugar, then add eggs one at a time. When the chocolate mixture is cool, add it to the banana bowl.
3. In another bowl, whisk together flour, unsweetened cocoa powder and salt, and flour. Stir into chocolate mixture just until incorporated. Fold in chocolate chips.
4. Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 55 to 60 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
recipe adapted from marthastewart.com (Double-Chocolate Brownies - Martha Stewart Recipes)
And I think I did pretty well!
1 stick unsalted butter, cut into large pieces
1 1/2 cup chocolate chips
3 large bananas (approximately), mashed
2 3/4 cups sugar
3 eggs
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 cup all-purpose flour
1 cup chocolate chips
1. Preheat oven to 350 degrees. Line a 9- by 13-inch square baking pan with parchment, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and let cool.
2. In a bowl, mash the bananas. Mix in sugar, then add eggs one at a time. When the chocolate mixture is cool, add it to the banana bowl.
3. In another bowl, whisk together flour, unsweetened cocoa powder and salt, and flour. Stir into chocolate mixture just until incorporated. Fold in chocolate chips.
4. Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 55 to 60 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
recipe adapted from marthastewart.com (Double-Chocolate Brownies - Martha Stewart Recipes)
Friday, February 18, 2011
2.18.11 Sticky Lemon Rolls
At least that's what I thought I was baking. The end result was more like sticky lemon dumplings.
Saturday, February 12, 2011
Sunday, February 6, 2011
2.3.11 Banana Bread
Monday, November 29, 2010
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