Blog Crush – Brown Eyed Baker

I have a new blog crush and her name is Brown Eyed Baker. I came across BEB about a year ago when I first made her delicious and ridiculous St. Patrick’s Day cupcakes. Since then, order I have been following her religious, click salivating over her recipes and hoarding them. In the past month, help I have made three of her recipes. I think I can easily say that I am addicted.

First I made her Sesame Chicken.

Photo Credit: Brown Eyed Baker

This was a big milestone for me as a cook because it gave me the opportunity to deep fry for the first time. That’s right: I had never actually deep fried anything because I was absolutely terrified of vats of boiling oil, a valid fear in my opinion. With my trusty thermometer in hand and GC by my side I conquered this fear.

This dish was delicious and has led me to believe that I can make American-style Chinese food at home. The chicken was crispy but not greasy, moist and juicy and smothered in a tangy, sweet sauce that has a slight nuttiness from the sesame oil and seeds. One thing I do need to get better with is making rice. I know, I know. You are probably thinking, “Audrey, you have a food blog. How can you possibly not be able to make rice?” I get impatient and worry about it crusting to the bottom of my pans.

Then I made her Bourbon Slush.

Photo Credit: Brown Eyed Baker

I made this last week for a night in at our friends’ place. This was a citrus, sweet blend that added a nice frosty touch to your traditional cocktail. The bourbon flavor was subtle but present. On a cold winter day this was just the thing to keep us toasty and warm. If you are not a bourbon or hard liquor drinker, you will still enjoy this cocktail. If you have the time and the foresight to plan, you should give this recipe a try.

And lastly, I made her Black Forest Cheesecake.

Holy smokes. This cake is ridiculous, rich, and luscious and everything you could ever want in a cheesecake. I think a little part of me died it was so amazing. It is not a cheesecake for the faint of heart as it is decadent and may induce heart palpitations. This cake should probably only be enjoyed on special occasions and not random Thursday nights.

I loved all three of these recipes and they will definitely be making a regular appearance in my kitchen. I will admit that they are slightly time consuming and may result in your house smelling like the Food Pavilion of the Ex (an actual description of my kitchen by GC after making sesame chicken) but they are worth your time, effort, and calories.

Happy munching!

Cookie Roundup

January has come and gone and I am proud to say, my New Year’s resolutions have not fallen by the wayside. More accurately, most have not fallen by the wayside.  I am slowly working my way through Martha Stewart’s Cookies, satisfying two resolutions (using cookbooks and baking more). Below are three recipes from her book that I have made so far.

Cookies1. Oatmeal raisin cookies – these cookies were chewy, moist and the perfect snack for work. The batter takes a little work to get used to: my first dozen pancaked out and were not the desired texture. I rolled the batter into tighter balls and lightly pressed them flatter which resulted in soft, moist pillows of oat-filled yums. I am going use this recipe again and again using various dried fruits.
2. Dark chocolate cherry cookies – stop what you are doing and make these cookies now. They are slightly expensive to make as dried cherries are ridiculously priced (at Bulk Barn they are $16/lb!) but they are so worth it. They are super chocolatey, with chunks of soft chocolate embedded in the already chocolate cookie and hints of sweet, souriness from the cherries. I brought most of the cookies to work and they were gone instantly. I made the rookie mistake of bringing the container into the lunch room where I was then forced to share with random coworkers I don’t know. Everyone at work is now pushing for more homemade baked goods.
3. Truffle brownies – these were extremely rich, dense and chocolate filled. I would recommend making them for an extreme chocolate lover and cut them into smaller pieces. The recipe says serves 12 (I cut them into 8 because I have an inability to slice anything round into any amount other than 8) but I would say you could cut the slices even smaller.

Any of these cookies were make the perfect work day snack or a special treat of Valentine’s Day. Happy munching!