Mocha Chocolate Chip Cookies

Well, these were very simple to whip up this evening. I liked the dough (no, I’m not afraid of eating raw eggs) – could taste the coffee flavor and I liked it. The cooked version is good too, but I thought it lost some of the coffee flavor. But that could be due to the fact that I ate it warm, so the chocolate was all melted and may have overpowered the cookies. But these were really good, but definitely chocolatey — I am more of a fan of the cookie dough even without the chips, but I am odd. (I also like the cake and not the icing).
But tomorrow the kids will try them and we will see what they say!

Boca Negra! Yummy!

This week we made Boca Negra. I made it earlier in the week and we had it on Valentines Day. Unfortunately, I think my pan was an 8 inch and not 9 inch so 30 minutes wasn’t quite enough so it was underdone in the middle. But my oh my, did this taste great!! This is definitely on the make again list!!

Gingerbread Babycakes

So, I made mine as a large cake. I had to go out halfway through when I realized I didn’t have enough molasses – who would have thought 2 cups were needed??
It was quick and easy to make and the house smelled heavenly. However, this wasn’t one of my favorites. I tried it and it was okay. But the molasses flavor was way too overpowering. But the recipe called for unsulphured molasses and I don’t know what that is so maybe that makes a big difference. I think I would cut the molasses by 1/2 next time and try to use corn syrup or maple syrup. Something to lighten up the taste. I was expected more ginger flavor rather than molasses. I tried it with a scoop of icecream and it was definitely better, but still not my favorite.

What did everyone else think of this recipe?

Best Ever Brownies

Wow!! This were fabulous! I can’t believe how easy these were to make and they tasted great. The kids scarfed these up — at that is left are crumbs!

Buttermilk Crumb Muffins

These were super easy to make and I love them! Although they really stuck to the pan but I seem to have that problem with muffins in my muffin tins. I will definitely make these again. I read about someone who made them into a cake and I have to say that sounds great!!

Bagels!

I love bagels – the crisp outside, the nice chewy center. These weren’t difficult but they were time consuming.

Unfortunately, I think my oven is cooking too hot and I need to adjust it so these were over done a bit, but they were still tasty.

I made them plain since that’s what that kids like but I think I will try these again with some variation.

 

Pumpkin Cranberry Bread

I was so excited to make this! I love everything pumpkin. I don’t think I was able to let this rise quite enough on the first rise since it was late and I was tired, but it came out great. I knew it was a yeast bread so wouldn’t quite be like the pumpkin bread I am used to. But the whole family loved it sliced toasted and with some butter for breakfast, or a late night snack. I have a small loaf left in the freezer that I can’t wait to have!

Upside Down Nectarine Chiffon Cake

I was so excited to make this cake. I generally love upside down cakes and chiffon cakes. Although, maybe it was a sign when I went to take a picture of the batter with my phone and I accidentally dropped it in the bowl of batter! (luckily, I was able to get a new phone — gotta love Apple!)

So, I remade the batter and all was well. I really enjoyed snacking on the struesel and considered putting it in some yogurt. However, when I made the recipe, I did not like the struesel and felt that it all took too much away from the cake itself. But, I am an odd-ball and eat cake for cake and not for the icing. So maybe I am in the minority here.

But I loved the light yet dense texture of the chiffon cake and may consider making that as a base for strawberry shortcake.

 

Popovers

I was really excited to make these — I just love gooey rolls so I thought these would be great. The batter was easy to mix together and put in the pan. However, mine overcooked.  I think the first bake was too high as well as the second bake. I would reduce the temp by at least 25 degrees each. Unfortunately, I didn’t have time to test that theory. I also had a hard time getting them out of the pan — only a few came out without sticking. I tried to eat one, it was only okay – but that could be due to the fact that they were overcooked. The inside was nice and soft but there wasn’t much to the inside.  I may try these again since they were easy and reduce the cooking temp and/or time. I only had them in 10 minutes on the second bake.

 

Blueberry Nectarine Pie

I made this pie in stages. I made the fruit filling one day and then let that sit for a day while I worked on the pie crust. I was nervous about the pie crust — at one point I thought I put too much water in and was worried it wouldn’t come out. But low and behold I didn’t have too many problems. It was definitely a softer and stickier dough so it was a little difficult to roll out.

However, the pie as it baked smelled fantastic!! But we let it sit overnight (since I baked it at 9pm) to cool and set. We just cut a few pieces and this pie was excellent!!!  This is definitely a  keeper. Some of the kids didn’t like it but they aren’t really into blueberries, so I will let them pass on this one (more for me)!