Pecan Bars (★ ★ ★ ★ ★)

I think I owe someone an apology.

Yes, it's Martha Stewart.

Did you think this was about my mysterious absence the past two weeks?

Well, it's not.

But I am truly sorry about that too.

I love posting.  And posting on time.  On schedule.

I'm an extremely organized perfectionist.  If I am too busy or too tired or the sun is too beautiful and is calling me to the outdoors, it kills me not to post.  But sometimes you have to live life, and if that means I need an extra nap or to get two shades darker by Sunday then I have to take a deep breath and just let it happen.

Apparently, I haven't had too rough of a time doing that as of late.  So I guess I'm cured there.
Hallelujah!

Back to Martha.

Ah, yes.  Martha.  We've had a rocky past.  I mean, I ripped her up pretty good when I posted about these Chewy Orange Almond Cookies.

Although, I have to admit.
She kinda deserved it.
They were grah-oh-sssss (gross :).

But then something happened.
Something too wonderful for words.

These pecan bars came my way.  And oh. ah my. ah goodness.  They are absolutely divine!!

Five stars guys.
I gave these 5 Stars.
That's how serious I am about them.

Kinda gooey, slightly crispy, crumbly, pecan-buttery goodness.  These are the kind of cookie bars you have to pawn off to your friends.

Because they are so good, you will eat the whole pan.
And then you'll get fat...
Because of all the butter,
Duh!
So pawn them off to your friends so you can all get the same amount of fat together and still enjoy this incredible life-altering gift from Martha.

My once-enemy.

I'm usually a pretty good judge of character.

I feel like it's one of my stronger attributes.  But I guess I'm going to have to humbly eat my words here.

Hey, I said was was "pretty good" - not perfect!

I stumbled upon this recipe when my mom baked these around Thanksgiving.  She had gotten the recipe from a friend and was ranting and raving about how good they were.  Okay, mom.  Exaggerate much?

But one bite.  One bite.
That's all it took.
Twitterpation - to the nth degree.

So what a, small - yet effective, slap in the face when I realized where these had originally come from -Martha Stewart herself.  The Queen.  The Legend.

WhaAaAa?!
*Choke*...
This can't be?!

Oh, but it was.  It. Was. 

And you know what? I'm okay with that now.
Because becoming friends with your once-enemy, creates stronger bonds than any other friendships I know of.

So how do you make up for a past public-bash of your new found friend?
With a now present-love letter, of course!

Dear Martha,

Rants are so much easier to write.  I get to be witty and funny.  And at someone else's expense.

Love letters are usually so cheesy and not funny at all.  Plus the only person who stands to be exposed is the lover not the lovee.

See the more I think about it, the more I realize I'm not going to be too good at this whole blog-love-letter thing, so I'll just cut to the chase.

Your Almond Cookies were terrible,
Seriously they were bad.
But your Pecan Bars incomparable,
I mean there was is drool.

So let's just make amends,
And resign to be great friends.

Even though you were the one who first put us in this mess,
I am not above forgiveness.

Love Your BFF,

Nat

Pecan Bars
from Martha Stewart

For Cookie Crust

• 18 Tbsp of Butter (2 sticks, plus 2 Tbsp)
• 3/4 Cup Brown Sugar, Packed
• 3 Cups of Flour

For Caramel Pecan Layer

• 8 Tbsp of Butter (1 stick)
• 1/2 Cup of Brown Sugar, Packed
• 6 Tbsp of Honey
• 2 Tbsp of Granulated Sugar
• 2 Tbsp of Heavy Cream
• 2 Cups of Pecan Halves
• 1/2 tsp Vanilla Extract

Makes about 24 pieces

Need one 9x13in Pan

**Cooling Time Required Between Some Steps 

1) In a medium sized bowl, mix together 18 Tbsp of butter and 3/4 cup of brown sugar.  Beat on 

    medium speed for 2 minutes, until fluffy. 

2) Add flour to the mixture, 1 cup at a time.  Combine well after each addition. 

3) Dough is done when all ingredients are dissolved together and large clumps form. 

4) Press dough into the bottom of a 9x13in pan.  Make sure no clumps are remaining. 

5) Prick the crust with a fork so there are indentations all across the top.  Chill pan and dough in the 

    fridge until firm, approx 20 minutes. 

6) Place pan in preheated oven at 375F degrees for 18-20 minutes.  Cookie crust should be golden. 

7) Cool crust completely before completing next steps.
8) Reduce oven temperature to 325F degrees.  In a medium saucepan, melt 8 Tbsp of butter, 1/2 Cup
    brown sugar, honey, granulated sugar, and heavy cream over high heat.  While stirring constantly,
    bring to a boil. Cook for another minute or so until mixture coats the back of the spoon.
9) Remove pan from heat.  Stir in pecans and vanilla.
10) Pour caramelized layer on to the cooled cookie crust.  Bake in oven until caramel top begins to
      bubble, approx. 15-20 minutes.  Cool completely before cutting.

This is definitely the beginning of a beautiful friendship. 

Behind the Blog: Happy Easter and Lots of Rabbit

Happy Easter Everyone!

I hope you all had a wonderful day with your family and friends yesterday 

...going to church 

...enjoying the weather

...eating

My house was a feasting ground yesterday.

We ate...and ate..and ate to our hearts content. 

I know it's been awhile since I've written anything.  

I swear I haven't fallen off the edge of the planet!

So to help make amends, I decided to do a special post. 

One that's a little different than my normal postings, but that's okay because it's Monday and it's not my normal day!

Easter food, to me, is more than candy filled eggs.

I feel like it's the one holiday where there isn't a "designated" food.  Like the Turkey for Thanksgiving

or Watermelon for July 4th.  Each year can have a fresh focus.

And this year was different. for. sure. 

Guys, have you ever had rabbit?!

It's surprisingly sweet.

But we didn't just eat it, oh no.  

This Easter we made the meal a family experience.

Now I'm not big on cooking, in general, let alone starting with an animal, fully intact.  

I mean if you give it to me, I'll eat it.  

But I'm not too interested in dealing with eyeballs.

Eyeballs or not, though, I couldn't believe how much fun I ended up having after my initial apprehension.

So much, in fact, that I think it deserves a post. 

And it's super useful information. 

DISCLAIMER:  The following may be disturbing to some children.  

How To Prepare Rabbit

Step 1

Step 2

Step 3, 4, 5, 6, 7-12

 Step 13

Step 14 (not pictured)
Eat!!

Oh, don't look at me like that. 

Happy April Fools Day!!

Deep Dark Chocolate Cupcakes {Rebake} w/Whipped Mascarpone Frosting (★ ★ ★ ★ ☆)

Some things are just not meant to be brought back.

Like...
Dinner, Circa 1950.

Sure, it was the golden age of domesticity, but what the heck were those housewives making?!

Vegetable and meat jello?

I'll be taking a rain check, thank you.
Stick me in a cryogenic freezer and ship me back to the land of deep fried oreos!

Or...
Village People's Y.M.C.A.

I know it's your wedding, but please, let's keep this macho-cheeseball of a song where it belongs. 
In 1978.

And...

Overalls!

Guys, overalls are coming back!  They're coming back???????!

This. is. a. travesty.

Of course, I'm guilty of wearing a pair or two everyday in the 90's.

But I was a kid!

I didn't know any better.

What I thought was the perfect solution to hiding my awkward teenage body was actually a fashion conspiracy to keep me looking like a large, lumpy sack of denim.

Why?

Because Junior High is about pain, people.



The truth of the matter is:
Everything comes around.

Everything.

Whether it looks exactly like it did before, is not the question.
The fact is...it's back.

Thankfully, for every terrible idea there is an equally wonderful one begging to be rediscovered.

Like jean jackets,

All forms of hair braids,

even "Sexy."


Oh, and these cupcakes.



I made these way back in the dark ages of this blog when I had no idea what I was doing.

I still don't really know what I'm doing, but at least now I'm organized about it.

Progress, people!

But even then, when everything was a complete mess, I still stumbled upon an amazing chocolate cake recipe.

We're talking I'm lookin' no further.  I'm plantin' my roots.  And unless someone asks me to try out their recipe because they guarantee that it is better, this is the chocolate cake I will be serving from here to kingdom come.

It's my chocolate cake "go-to."

The only problem was I hadn't made it since then.

That's the food blogger dilemma.  You find something amazing, but you can't ever make it again because you are supposed to be making "new" recipes, trying "new" things.

Well, you know what?

I'm breaking the rules.

Because this cake is too good to be forgotten.

...and mascarpone cheese is so absolutely divine, I needed it again too.

But in true blogger fashion, I've tweaked it.  (Don't shut me down, Google!)

Today, it's whipped!

See?  I'm still fit to be in the kitchen.

----------
I can't really explain this cake to you, other than it has the perfect balance of moist and denseness.
It's not too heavy, not too dry.  It's amazing.

Also, this frosting is very "whipped creamy."  Light and fluffy.  If you want something more solid, cut the cream in half.  Next time, I am going to do this.
----------

Deep Dark Chocolate Cake
copied from A Bloggable Life

• 2 Cups of Sugar
• 1 3/4 Cups of Flour
• 3/4 Cup of Cocoa (Hershey's Special Dark, if you want this coloring)
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 2 Large Eggs
• 1 Cup Milk
• 1/2 Cup Vegetable Oil
• 2 tsp Vanilla
• 1 Cup Boiling Water

Whipped Vanilla Mascarpone Frosting
adapted from Martha Stewart

• 8oz Mascarpone Cheese, Room Temperature
• 1 tsp Vanilla Paste (or Extract)
• 1/2 Cup Granulated Sugar (more or less to taste)
• 2 Cups of Heavy Cream
• Stabilizer: Unflavored Gelatin/Cornstarch (I did not do this and my frosting did not hold for longer than 30 minutes)

Makes 24 Frosted Cupcakes
Preheat Oven to 375F Degrees then lower to 350F Degrees
Bake for 15-20 minutes
Needed Muffin Tin & Cupcake Liners



Cupcakes:

1) In a large bowl, add sugar, flour, cocoa, baking powder, baking soda, and salt.  Stir until combined.

2) Add eggs, milk, oil, and vanilla.  Beat for 2 minutes on medium speed. 

3) Mix in boiling water until combined.  Batter will be very thin and runny.  (See bottom righthand

    picture.  The batter doesn't even stick to the beaters).

4) Line muffin tin with cupcake liners.
5) Carefully pour batter into cups about 3/4 full.  I used a measuring cup to do this since the batter
    was so runny and I still managed to make a mess. 
6) Place pan into 375F Degree oven.  After 7 minutes lower oven temperature to 350F for the
    remaining 8-13 minutes.  Cupcakes are done when toothpick inserted into the center comes out
    clean.
7) Allow cupcakes to cool completely in the muffin tin before removing.

Frosting:
1) Place a medium sized bowl in the freezer to chill.
2) In another bowl, mix mascarpone, sugar, and vanilla until well combined.

3) Take bowl out of the freezer and beat heavy cream until stiff peaks form. This will take a few
    minutes so be patient (make sure you start with clean beaters for this!) {Here is where you would
    add your stabilizer...otherwise use immediately}
4) Fold cheese mixture into whipped cream.  I found this very difficult and ended up mixing with the
    beater very carefully and quickly.  Keep chilled.
5) Frost cupcakes and enjoy!

Blog police, you'll never get my pearls!

Baking Basics: Storing Cookie Dough

So, I'm freaking out right now!  The good kind of freaking out.

Like a kid in a candy store.

But not the lame store in the mall with stale, three-plus year old candy.

No.

The type of candy store you find at historic landmarks, at state capitals...we're talking barrels of candy lining the walls, aisles, windows. 

That's the kind of candy store I'm in.  

I'll admit it's pretty lame because what I have to announce really isn't that big of a deal.

I mean, I didn't win the lottery.

I didn't get to put my handprints into a slab of cement in front of Grauman's Chinese Theatre.

And I didn't get asked out by Jason Segel to be his date to an awards show or even just for a drink.

Sure, what I have to tell you is pretty cool...

....but I just don't want you to be misled by my over-exuberant display of excitement. 

Nat's Adventures in Baking was featured in the "Back For Seconds" Link Social yesterday!

Click to see.

See?! How totally rad is that?!

Somebody actually read (er.....looked at pictures) on my blog!! 

(It's you obvi)

I really shouldn't reveal that I'm so utterly shocked that another human being would take notice of my work.  

It comes off as annoyingly self-depreciating or as a sneak-attack, undercover ego trip.  

"Ah, you guys read my blog, ah, I'm so shocked...yada yada.  of course you read my blog, duh!"

But I can't help it.  I'm so stunned.  

I've been linking my posts to blog socials (basically, an arena to share your posts with other bloggers) for months, but I've never been the most viewed post for the week!  

I knew sprinkles were the key to success!

Sprinkled Pies.   Check.

Sprinkled Puff Pastries.  Check.

Sprinkled Popcorn?  Sure, why not.  Check.

Oh, it's on. 

----------

Do you ever wish you could have freshly baked cookies all the time?

Of course you do!

I never have dough leftover from a cookie batch. This is mostly because if you make it...they will come. "They" meaning your family, friend, significant other, cat, dog, mouse...doesn't matter. If cookies are made, they WILL get eaten...that very day...that v-e-r-y moment.

So today's baking lesson is on how you can easily store the cookie dough you slaved over, help stave off the rabid beasts at home, and have ready-to-bake cookies right at your fingertips. 

There are two ways to do this:
1) "Log" - Refrigerator Method
2) "Individual" - Freezer Method

"Log" Cookie Dough Storage (Refrigerator Method).  Lasts 7-10 Days
1) This method is extremely simple.  All you'll need is some plactic wrap.
2) Lay out a large piece of plastic wrap on a flat surface.
3) Scoop all of the cookie dough on top, and fashion into a log shape the best you can. 
4) Wrap dough in plastic.  Make sure all areas are covered completely as you don't want them to dry out.
5) Once wrapped up tight, roll the log against the counter to smooth any "lumpy" ends.
6) Store dough in the fridge.  Can be stored for up to a week or so.
7) When you want cookies just slice and bake! 
8) This method only works in the fridge because a frozen log is quite hard to cut!

So obviously, I didn't take any pictures of that method.

Mostly because I'm so lazy that I don't want to have to slice cookies later.  I want to just plop pre-portioned bits on a baking sheet and eat away!

This next method is my preferred choice.  For when you want to have cookies available for a long time. 

Pre-formed Individual Sized Cookie Dough Storage (Freezer Method).  Lasts 1-2 Months

1) This method is just as easy, only it takes a little more time because you need to "flash freeze" the 

     individual portions first or the pieces will stick together.

2) With a spoon, fashion small balls of dough and place on a non-stick cookie/baking pan.  

3) Place pan in freezer for about an hour.

4) Once pieces are firm and mostly solid, place in a heavy duty ziploc bag.

5) Squeeze out all the air...all of it...or at least as much as you possibly can.  The less it is exposed to air 

    the longer it will last and you'll avoid freezer burn.  

6) Write date on bag and store in the freezer.  Can be stored for up to two months.  The more you take 

    care to always seal the bag and remove air, the longer you can keep having ready-to-bake cookies on 

    hand.

7) When you are ready to bake, take out desired pieces and let defrost on a baking sheet.  *Tip: If you 

    have a Silpat you can bake them frozen.  The mat helps conduct the heat evenly. 

If you'll excuse me, I have some cookie dough to eat bake.

 

 

 

 

 

 

 

 

 

Blueberry Cupcakes w/ Lemon Mascarpone Frosting (★ ★ ★ ☆ ☆)

This past week we were privy to the ultimate in Hollywood glamour, sophistication, and artistry.

Or at least, that's what we're promised...and crossing our fingers for.

But whether or not the Avengers received one too many nominations or Seth MacFarlane has a beyond amazing voice and a dirty mouth, I love taking part in this night reserved for the film elite.

The Academy.

The Awards.

The Oscars.

Every year we have a little party.

I say "little" because there's less than ten people.

But trust me, we do not take this day lightly.

There's food.  Trivia.

And my favorite.
Voting.

Each person gets a ballot and casts their vote for the winners.  Whoever predicts the most correctly is bestowed a prize.

Last year it was a box of Girl Scout Thin Mints.  A small token to some, but, man, did it feeeeeeel good!

Every year, the competition gets more intense.
By now, we've all added "pre-Oscar research" to our list of things to do before the big day.
Weighing five opinions per category is totally reasonable, right? 

But the best part of this years show -- we'll go ahead and leave Seth MacFarlane, in a suit (weakness #1), singing in the vein of Ol' Blue Eyes (weakness #2), out the equation -- the best was this dress and Jennifer Lawrence.

All of her.

She's a Hollywood experiment.

Like somebody thought it would be a hoot to throw in a completely normal, exceedingly awkward, yet surprisingly talented girl into the mess that is fame, fortune, and Jack Nicholson.

I mean, how totally relatable is she?!?  Am I right?

No other actress I know of is so starstruck by every celebrity she meets, freely brings up her "hyperactive" bladder, and spews any off-the-wall comment that comes into her pretty little head.

So when she tripped on that first stair on her way to accept her award, I just chuckled to myself, "Oh. That's so Jenn!"

Like we're buddies or something.
Only, we're not.
But we totally could be!

So to celebrate this great achievement of hers (and those of many others), I made these cupcakes.

Because nothing says "Wow, you were outstanding in that movie!  When you cried, there was snot -- and in that moment, you were unattractive.  Clearly your dedication was above all else this year" like a rustic looking blueberry and lemon mascarpone cupcake. 

So maybe I won't be winning "Best Train of Thought" or "Best Appropriately Themed Cupcake."

But that's okay.  Because everyone loved them.

The cupcakes were so dense and moist.

And the frosting was the perfect blend of cream, lemon, and sweetness.

Perfect enough to help hide the fact that I forgot half of the sugar in the cupcakes when I doubled the recipe.  

Twice. the. amount. means. twice. the. sugar.

Classic Nat!

Blueberry Cupcakes
adapted from Sallys Baking Addiction

• 3 Cups Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Salt
• 2 Cups Sugar
• 1 Cup (2 sticks) Unsalted Butter, melted
• 2 Eggs
• 1/2 Cup Plain Greek Yogurt
• 1 1/2 Cup Milk
• 4 tsp Vanilla Extract
• 1 Package of Freeze Dried Blueberries (1.2 oz or 1/4 Cup Ground)

Lemon Mascarpone Frosting
adapted from Week of Menus

• 4 Tbsp (1/2 Stick) of Butter, softened
• 8oz Mascarpone Cheese
• 2 1/2 Cups Powdered Sugar 
• Zest of 1 Lemon
• (Optional) Additional Lemon Juice to Taste

Makes Approx. 24 Cupcakes
Preheat Oven to 350F

1) In a medium bowl, combine flour, baking powder, baking soda, and salt.  Mix and set aside.

2) In a large microwave safe bowl, melt the butter.  Heat in 30 second increments.

    Note: If you don't have unsalted butter, that's okay.  Just omit the added teaspoon of salt listed in 

              the recipe. 

3) Add sugar to the melted butter and stir until sugar starts to dissolve.  The mixture will still be very 

    grainy.  Place bowl in refrigerator for 1 minute. 

4) Take butter/sugar bowl out of the fridge and add the remaining wet ingredients one at a time, beating 

     in between each addition - eggs, yogurt, milk, and vanilla.

5) Add the dry ingredients to the batter in small increments until well combined.
6) In a food processor (or coffee grinder) grind the freeze dried blueberries until almost a fine powder.

7) Add ground blueberries to batter and beat/stir well.

8) Line a muffin tin with cupcake liners and fill each to about 3/4 full.  

9) Bake at 350F for approx. 20 minutes or until a toothpick, inserted into the center, comes out clean.  

    Allow these to cool completely before frosting. 

10) For Frosting: Beat together softened butter and mascarpone cheese.  Mixture should be fluffy.

11) Add lemon zest and sugar, one cup at a time.  For stiffer frosting, add more sugar.  

If Jenn gets to win, then why can't I?

Clearly I'm not above self promotion, people.

*Special thanks to my sister for being obnoxiously photo happy, yet very helpful in snapping away at me baking this week.  One less day to have to worry about getting flour and butter caked into my lens.