Carrot Cake from Cooking Light

carrot cake CL
Carrot Cake from Cooking Light
Source: Cooking Light
This cake is quite moist and keeps for a while. It’s very sweet, so I didn’t make the frosting and instead, sprinkled ½ cup chopped walnuts over top before baking. I also used olive oil instead of butter.

Makes about: one 9×13’’ pan
Prep time: 15 min
Bake time: 30 min

10.1 ounces all-purpose flour (about 2 1/4 cups)
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups grated carrot
1 cup granulated sugar
1/2 cup packed brown sugar
6 tablespoons butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk

1. Preheat oven to 350F. Prepare 9×13’’ pan.
2. Mix together eggs, sugars, butter, and carrots together.
3. Mix in vanilla extract and buttermilk.
4. Mix in flour, baking powder, cinnamon, and salt.
5. Pour into prepared pan. Bake about 30 minutes, or until knife inserted in the center comes out clean.

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Blood Orange Walnut Cake

blood orange walnut

Blood Orange Walnut Cake
Source: The Boot
I had some blood oranges, so this cake seemed like the perfect thing to make. I wasn’t too impressed with this cake, especially it turned out on the drier side, although everyone at the party enjoyed it. I forgot to use the zest, so didn’t turn out to be that orange-y; that would probably have made a difference. I also used 6 tbsp juice instead of the milk. For topping, I sprinkled 2 tbsp sugar on top and didn’t put the glaze as suggested by the original recipe.

Makes about: 1 9×5 loaf
Prep time: 15 min
Bake time: 45 min

1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sugar
1/2 cup low-fat buttermilk
1/4 cup toasted walnuts
3 tbs low-fat milk
3 tbs vegetable oil
3 tbs juice (from 1 blood orange)
2 tsp orange zest
2 eggs


1. Preheat oven 350F. prepare 9×5 loaf pan.
2. Mix together sugar, buttermilk, milk, juice, vegetable oil, and eggs.
3. Mix in flour, baking powder, baking soda, salt, cinnamon, nutmeg.
4. Stir in walnuts.
5. Bake 45 mins, or until a knife inserted in the center comes out clean.

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Banana Blondies with Chocolate Crust

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Banana Blondies with Chocolate Crust
Source: New York Times

Makes about: 9×13 pan, or about 35 cookies, depending on how you cut
Prep time: 10 mins
Bake time: 45-55 mins

These were very sweet, very rich, and very buttery. They were really delicious, likely from the fact that it contains a TON of butter. The banana topping is especially rich because it’s got 1.5 sticks of browned butter goodness. This is also very easy to make!

2 1/2 sticks unsalted butter (1 1/4 cups), more for greasing pan
200 grams chocolate wafer cookies (to make about 3 cups crumbs), crushed into crumbs
55 grams light brown sugar (about 1/4 cup)
3 grams fine sea salt (about 1/2 teaspoon), plus a pinch
2 ripe bananas, mashed
2 large eggs
455 grams dark brown sugar (about 2 1/2 cups)
2 tablespoons dark rum or 1 teaspoon vanilla extract
130 grams all-purpose flour (about 1 cup)
80 grams toasted walnuts, chopped (about 1/2 cup)
Flaky sea salt, for sprinkling (optional)

1. Preheat oven to 375F and prepare 9×13’’ baking pan.
2. To make the crust: mix together the butter, chocolate cookie crumbs, brown sugar, and salt. Process in food processor until “damp sand.” Dump into pan, press to an even layer, and bake 7-10 minutes. Let cool.
3. Reduce oven to 350F.
4. Brown 12 tablespoons of butter (cook until foam subsides and butter turns a deep brown, 5 min). Let cool
5. Whisk together bananas, eggs, brown sugar, rum, and butter. Mix in flour, salt, walnuts. Pour over prepared crust
6. Bake 45-55 minutes, or until a knife inserted into the center comes out clean.

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Hazelnut Cookies

Baci di dama (or, hazelnut cookies)
Source: David Leibovitz

I made these in the food processor, and they were surprisingly easy to make. I also cheated by using the pre-toasted hazelnuts from Trader Joe’s. The dough was rather crumbly, but came together after being wrapped in plastic.

1 1/4 cups hazelnuts, toasted and skinned
1 cup rice flour (or all-purpose flour)
3 1/2 ounces unsalted butter, at room temperature
1/2 cup sugar
pinch of salt
2 ounces bittersweet or semisweet chocolate, chopped

1. Pulse hazelnuts in the food processor until fine.
2. Add flour, butter, sugar, salt. Knead tillc ombined
3. Divide into 3 pieces, roll to ¾ inch diameter.
4. Chill logs till firm, then cut into equal pieces.
5. Bake at 325F, 10-14.
6. I didn’t make sandwich cookies, but did dip them in dark chocolate.


Fuyu Persimmon Coffee Cake with Crumble Topping

Fuyu Persimmon Coffee Cake with Crumble Topping


Source: Based on this recipe from the Food Network for Apple Coffee Cake.

We got many persimmons in our CSA box this week, so I decided to make persimmon cake. It was fairly difficult to find one! Instead, I found a recipe for apple cake and used that. My modifications: increasing the volume (I made 50% more), using coconut milk and lemon instead of sour cream, adding 1 tsp baking powder for extra fluffiness, using molasses/granulated sugar, and of course, using persimmons (Fuyu—the crunchy kind). The resulting cake is moist, dark and spicy with a sweet crunchy topping. You can’t really taste the persimmons, but the juicy bits are still delicious.

Makes about: Makes one 9×13 cake and one 8×8 cake. If you just want to do the 9×13 cake, multiply everything by 2/3…or look at the Food Network recipe.
Prep time: 15-20 minutes. Mainly takes a while to cut the persimmons.
Bake time: 30-35 minutes, until

12 tbsp butter
2 cups granulated sugar
3 tbsp molasses
3 eggs
1 1/3 cup coconut milk
1 tbsp lemon juice
1.5 tsp vanilla extract
1.5 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 cups all-purpose flour
3 cups diced persimmons

3/4 cup brown sugar
3/4 cup flour
1.5 tsp cinnamon
6 tbsp butter

Preheat oven to 350F. Line a 9×13 and 8×8’’ pan with parchment paper.
Dice persimmons. Remove skins if tough, but this is optional.
Melt butter.
Mix in sugar and molasses.
Beat in eggs.
Mix in coconut milk, lemon juice, vanilla extract.
Mix in salt, baking powder, baking soda, and flour.
Pour into prepared pan.
For topping: melt butter, and mix in flour, cinnamon, and sugar. Sprinkle evenly over the top.
Bake 30-40 minutes, or until knife inserted in the center comes out clean.

Fuyu persimmon cake


Nutella Cookies

nutella cookie 1

nutella cookie 1

Nutella Cookies
Inspired by Smitten Kitchen’s Peanut Butter cookies

I modified the recipe by reducing sugar (b/c Nutella is already sweet). These were rolled in white sugar, which made a nice cruncy curst. This is a nice chocolate-chocolatey cookie. If I put spices in it would remind me of one of Mexican hot chocolate cookies I once made.

Makes about: 33 cookies
Prep time: 15 minutes
Bake time: 10-12 minutes


1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
½ cup white sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chocolate chips

1. Preheat oven to 350F.
2. Mix together butter, nutella.
3. Mix in egg, sugar, milk, vanilla.
4. Stir in flour, baking soda, baking powder, salt, chocolate chips.
5. Scoop by tablespoons and roll in granulated sugar.
6. Bake 10-12 minutes.
7. Let cool. Enjoy!

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Downeast Maine Pumpkin Bread

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Downeast Maine Pumpkin Bread
Source: Allrecipes

Very moist, very pumpkin-flavored, very spicy. Delicious! (unless you don’t like pumpkins…)

Makes about: Two 9×5 loaves
Prep time: 10 minutes
Bake time: 1 hour

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

1. Preheat oven to 350F.
2. Mix together vegetable oil, eggs, water, pumpkin.
3. Mix in sugar.
4. Mix in flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger.
5. Pour into prepared pan.
6. Bake 50-75 minutes or until knife inserted in the center comes out clean.

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Chunky Lola Cookies from Flour

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Chunky Lola Cookies
Source: Flour

This cookie spreads a bit, and is crispy and crunchy. There are delicious contrasts in textures with the coconut, pecans and oatmeal. Not sure why they’re called Chunky Lola…

Makes about: 60 using tablespoon scoop
Prep time: 15 minutes
Bake time: 20-22 minutes/batch

½ cup + 3 tbsp butter
2/3 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
1 ¼ cup all-purpose four
2/3 cup rolled oats
1 tsp soda
½ tsp salt
9 oz chocolate (62% cacao suggested)
1 ¼ cup pecan halves, toasted and chopped
1 cup sweetened shredded coconut

1) Preheat oven to 350F.
2) Cream together butter and sugar
3) Add eggs
4) Add in vanilla, flour, oats, baking soda, salt, pecans, chocolate, coconut.
5) Scoop by tablespoons onto prepared pan.
6) Bake 20-22 minutes.
7) Enjoy

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Chocolate Toffee Cookies

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choco toffee 1

Chocolate Toffee Cookies
Source: Smitten Kitchen
Makes about: 27, tbsp measure
Prep time: 10-15 minutes
Bake time: 12-15 minutes

This is a half recipe of the original. These are super chocolately and intensely delicious. Like a brownie, condensed into a cookie form. Surprising little butter, but tons of chocolate. It’s basically a purely chocolate cookie. I bet you could make a gluten-free version by substituting ground almonds or ground walnuts for the flour.

Ingredients (half recipe)
¼ c flour
½ tsp baking pow
¼ tsp salt
½ lb semisweet choc
1/8c (2 tbsp butter)
½+3/8 cup brown sugar
2 eggs
½ tbsp vanilla
2.5×1.4 oz things of Heath Toffee (used the prechopped stuff)
½ cup walnuts

1. Preheat oven to 350F.
2. Melt chocolate and butter together
3. beat eggs and sugar for 5 minutes until thick
4. Mix chocolate mixture with eggs/sugar.
5. Mix in flour, baking powder, baking salt.
6. Mix in toffee, walnuts
7. Chill dough for 45 minutes
8. Bake 350, 12-15 minutes
9. Enjoy!

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