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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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.


Nutella Cookies

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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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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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Brownies from the Joy of Baking


Brownies from the Joy of Baking
Source: Joy of Baking

These brownies are easy to make, rich, fudgy, and slightly sticky. They’re delicious, although maybe a little too sweet.

Makes about: 1 8×8 pan
Prep time: 10 minutes
Bake time: 25-30 minutes

5 ounces (150 grams) semisweet or bittersweet chocolatechopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional)

1. Preheat oven to 350F.
2. Prepare 8×8 pan.
3. Melt chocolate and butter together.
4. Whisk sugar, cocoa powder.
5. Whisk in eggs, vanilla.
6. Stir in flour, chocolate chips.
7. Pour into prepared pan.
8. Bake 25-30 minutes until knife inserted in center comes out clean.



Bobby Flay’s Pumpkin Bread

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Bobby Flay’s Pumpkin Bread

Source: Epicurious

This pumpkin bread is moist, spicy, and not that dark!

Makes about: 1 9×5 loaf
Prep time: 10 minutes
Bake time: 50-60 minutes


4 tablespoons unsalted butter, softened, plus more for the pan
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
Scant 1 cup canned pumpkin puree
2 large eggs

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
4. Add the pumpkin puree and mix until combined. Add the eggs, mix till incorporated.
5. Mix in flour, water.
6. Spread batter into pan. Bake until knife inserted into the center comes out clean. Let cool before slicing.
7. Enjoy!

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