Easy Apple-Cinnamon Biscuits

cinnamon-biscuits

Last weekend I woke up before everyone else in the house (except for the cats, they were bugging me for food), and decided on a whim that I wanted to bake something for breakfast. Biscuits seemed just the thing, but they sounded kind of boring, so I tried to figure out a way to spice things up a bit. I considered jam– in college I used to whip up a jam scone-type thing that was always well-received– but didn’t have enough of any one flavor of jam in the refrigerator to make it worthwhile.

Instead I decided to go with cinnamon sugar, and to evoke the classic cinnamon roll I ended up doing a cinnamon swirl rather than just a topping. At the last minute, I added one small apple, chopped, which I think added both flavor and textural interest. All in all, a pretty decent result that took less than an hour from start to finish, though in all honestly it wasn’t so incredibly delicious that I’ll be crowing about it to all of my friends. Will I make it again? Perhaps, if I’m ever in the mood for something sweet at breakfast and have limited time to make it in.

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Chocolate-Orange Ricotta Cupcakes

ricotta-cupcakes

I can’t believe I haven’t posted about these before– these are some of my very favorite cupcakes. Cupcakes that are soft and warm and full of chocolate; cupcakes that contrast the rich creaminess of ricotta with the slight bitterness of good marmalade; cupcakes that one of my coworkers has dubbed “the best cupcakes in the world.” And you can have them out of the oven and ready to eat in an hour.

The base of the recipe is from a lovely blog I read, Orangette, but I’ve tweaked it just a bit to make it a little more decadent (though you’ll still need to go out and buy ricotta). The result is fantastic– if you’ve ever daydreamed about crossing a fresh cannoli with warm chocolate cake, this is what you’d get. They’re wonderful as-is, but if you ever wanted to gild the lily, you could top them with a thin drizzle of chocolate ganache, and watch your dinner guests go into a chocolate coma!

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Tahini Swirl Brownies

tahini-baked

I was invited to a last-minute barbecue the other day, and with nothing in the house to contribute I was forced to scramble for a dessert idea! A quick survey of my fridge revealed a mostly-used can of tahini, and as luck would have it I had a decent-sized chunk left from a Trader Joe’s Pound Plus bar of dark chocolate. Clearly, brownies were in order.

I did a search online and found a frequently-lauded recipe for tahini-swirled brownies from Milk Street Magazine. I lifted the recipe in its entirety, though I admit to making a careless error and accidentally using 4 oz. of butter rather than 4 tablespoons of butter! Oops! Luckily it didn’t seem to hurt the recipe any– the interior of the brownie was moist and plushy in a way I’ve never seen in brownies before, and I really liked it. I’m tempted to keep the revision, but I’ve printed the recipe below as written so you can try the original. You’ll have to tell me how it turns out for you!

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Cheesy Eggplant Pasta Bake

eggplant-bake

When I was a kid my dad would occasionally make eggplant for dinner– he’d slice it lengthwise, put some kind of seasoning on the cut side, and roast it in the oven until the insides went all brown and mushy. I thought it looked disgusting. This was not aided by the fact that Dad would tell us that the brown part in the middle was actually a giant worm that lived inside every eggplant and was extra tasty when cooked. Ugh!

That story put me off eggplant for a while, honestly, and while I eventually recovered enough to enjoy eggplant parmesan and Chinese-style eggplant with spicy bean sauce and pork, I never really felt the urge to make eggplant myself.

That being said, when my local farmer’s market had a $1/lb. deal on eggplant, I decided it would be worth a shot to get myself a bagful. After a little digging online, I found this recipe, originally from Giada de Laurentiis but re-blogged by Smitten Kitchen. I tried making it with a few substitutions (canned tomatoes instead of the more expensive freshly roasted cherry tomatoes, omitting the pine nuts because I didn’t have any in my pantry), and it was pretty darned good! I decided to tweak it a little more to make it amazing, and the resulting recipe is something I’m definitely going to put into the rotation.

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Chocolate-Hazelnut-Caramel Mooncakes

caramel-mooncake

I know, I make a lot of mooncakes here on the blog, but they’re just so adorable that I can’t help it. These aren’t all that different from my chocolate-cherry mooncakes, using the same cake and crust recipes and the same general technique, so I suggest you check out that post for recipes and instructions. Still, I just had to post about these because the gooey caramel center was so neat!

I started with homemade chocolate cake, then crumbled it up fine and stirred in big globs of Nutella.

caramel-nutella

Did that get your attention? Thought so.

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Glazed Orange Yogurt Cake

yogurt-cake

I blame Target for this cake. Which may not be a bad thing, but I’m going to go ahead and use the word “blame” because I’m still not happy with Target for ceasing to carry my favorite yogurt, Dannon Light n’ Fit Vanilla Greek yogurt. I’d never had it before the Target store opened down the street from my house, but once I tried it I was hooked. I was having it for breakfast daily, and it was sweet and dessert-y enough that I was planning on swirling it with some fruit purée and freezing it into popsicles at some point, when suddenly Target stopped carrying it! The travesty!

Instead, the only nonfat vanilla Greek yogurt I could find was what appeared to be Target’s store brand, Simply Balanced. Willing to forgive (if not forget), I picked up a carton to give it a try.

I was not impressed. Neither as sweet as the Dannon, nor as tangy as regular Greek yogurt, this stuff was just bland, with a distinct aftertaste of what can only be described as “barnyard.” Seriously, this was not something I’d be eating more of on its own– I didn’t even want to think about finishing the container.

yogurt

What’s a girl to do in this situation? Bake cake, of course. Yogurt cake. Orange yogurt cake, to use up some extra orange juice from a recent brunch party. A big one that would use up as much of that blasted yogurt as possible.

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Maple Butter Birthday Cookies

maple-shortbread

If you look at the ingredient list it’s fairly obvious why I call these “maple butter” cookies, but the “birthday” part is more of an inside joke. Almost six years ago, I was eight months pregnant and craving cookies– so I made a batch of these one day and had a lovely evening devouring them with little regard to the consequences. However, the next morning I woke up with an upset stomach, and when I happened to look into the jug of leftover maple syrup I saw a huge circle of mold floating right on top! Convinced that I had food poisoning from moldy syrup, I promptly threw away the remainder of the syrup and the rest of the cookies.

Of course, about three hours later it became obvious that my “food poisoning” was actually early labor, and by the time I returned home from the hospital a few days later, adorable newborn daughter in tow, I sincerely regretted my clearly unnecessary disposal of these extremely delicious and not-at-all poisoned cookies. They’ll always be “birthday cookies” to me, since they’ll forever be associated with the day my girl was born!

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