Posts from the ‘Baked Goods’ Category

Cranberry, Chocolate, Walnut Energy Bars

A group of my favorite recreational runners participated in a half-marathon today. The group is made up of some truly amazing and phenomenal people– some of whom ran their first ever mini today! What a great accomplishment. Because I wasn’t able to join them, I sent them off with a batch of homemade energy bars. I mostly followed this recipe.

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I got a lot of the ingredients from the bulk section of our local co-op, Bloomingfoods.

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I didn’t include sunflower seeds but added more walnuts and chocolate chips. I made a double batch for the runners.

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After baking the bars and letting them cool for a half an hour or so, I put them onto a cutting board, cut them into bars and then put them into the fridge to stiffen up.

So far, reviews were good. Hopefully they helped propel the group through the course today. When I do this one again, I think I’ll add a teaspoon or so of salt. Otherwise, I think they were pretty yummy and full of natural energy boosters like sugar and carbs! 🙂

Bailey’s Chocolate Cake with Peanut Butter Cup Frosting

Bailey's Chocolate Cake with Peanut Butter Cup Frosting

Bailey's Chocolate Cake with Peanut Butter Cup Frosting

For our good friend Beth’s birthday last week, Stacey and I made this cake thanks to a tip from the birthday cake fairy (Jen) who let us know what Beth’s ideal cake might look like. We took some liberties; including the philosophy I strictly abide by which states that all desserts should include booze. So, what started as a chocolate cake with peanut butter frosting, turned into a Bailey’s chocolate cake with peanut butter frosting topped, as you can see, with peanut butter cups. The reviews on this cake (now the second one I’ve made from scratch — See an earlier post called Kahlua Chocolate Cake for the first one) were pretty good. Somehow the cake seemed a little dry. I may have cooked the cake too long. I’m not sure. This is the recipe we followed for the cake and this is where we drew our inspiration for the peanut butter frosting. We added a little Bailey’s to what the the cake recipe called for. This probably goes without saying. 🙂 Happy Birthday to Beth. I’m sure I speak for others when I say that I hope we can help you celebrate your birthday again in years to come!

Kahlua Chocolate Cake

Kahlua Chocolate Cake

Kahlua Chocolate Cake

Momma and Daddy Ems made a trip down to Bloomington last weekend to celebrate Dad’s 59th birthday. For the occasion, I whipped up the only cake I really know how to make. I’ve adopted the philosophy that all baked goods worth making contain booze. Thus, though it’s not super impressive in appearance, I’ve focused (I think appropriately) my cake making efforts on this diamond in the rough. I’ve made it a few times in the past and it always seems to get lots of positive reviews.

I can think of a few ways to improve it, including adding chocolate chips and black cherries to the batter. I think I’ll try that next time. The cake recipe I took from here and the glaze (which CANNOT be left out), I took from here. I make a little more glaze than the recipe calls for. In particular, I add extra Kahlua and Vodka- surprise, surprise- I know. I add the glaze, as the recipe says, to the cake when it’s still cooling in the bundt pan, but I reserve some of it to pour over the other side once the cake is removed from the pan and plated.

The cake is super moist (it should be since it’s like a sponge saturated with sugar and booze 🙂 ) and has a great flavor. It does take about an hour and a half or two hours to make and cool before it can be eaten but the wait is well worth it!

Pumpkin Cupcakes

Pumpkin Cupcakes

Pumpkin Cupcakes

These pumpkin cupcakes with cream cheese frosting were made for a party at Stacey’s this fall. I followed Maratha Stewart’s recipe (linked to the photo above) They were sinful. I cut back on the butter; I only put in one stick I think. I cut back on the sugar putting in about 2/3 of what is called for. I also added  pecans on the top. Try them. O   M   G.

Vegan Blueberry Muffins

These muffins are fantastic! They’re really light and just as good, if not better, than any non-vegan muffins I’ve ever had. I’ve done them with all different kinds of fruit including strawberries and bananas. Note: once I didn’t have canola oil. Even though olive oil is a vegetable oil, it should not be substituted. It gives your muffins a flavor you don’t really want. 🙂 I don’t put in the lemon zest or extract. I also typically use soy milk and think they turn out great. They’re a fantastic treat for Sunday mornings and contain about 200 calories apiece.