What You've Been Missing on "Feast with Me"

Hello friends!

I have some lovely Halloween recipes to share with you later this week, but being that it was my birthday yesterday (woo) and I've had midterms, I must postpone those posts just a smidge while I play catch up.

But I can't just leave you hanging!

I love you all too much for that. So today I'm going to share with you some revelations I've had while starting up my second blog, Feast with Me.

1. I can cook! So far I've made the following awesomely appetizing meals:

Chicken Tamale Pie

Skillet Gnocchi with Asparagus and Shrimp

Chicken Pad Thai

Tomato and Crab Fettuccine (my favorite so far)

and more!

2. Food is ALL OVER literature. Seriously. Even in literature you didn't think had anything to do with food. But it makes sense, since everyone has to eat at some point; Sylvia Plath, William Carlos Williams, even Washington Irving all have some serious appetites.

3. Tagging posts with "food porn" gets you a lot of traffic. Not sure if I love or hate this revelation. At any rate, it's intriguing; and I love any excuse to post about Epic Meal Time or the food love that has been deemed food porn.

If you have a moment, please check out Feast with Me and if you love it, please follow! Part of my independent study involves getting to 200 followers soooo....please help!

Crowd-sourcing = awesome so share it with your friends! Thanks in advance. :D

I'll be back Thursday with some spooky Scream Cheese Brownies; until then

Happy Baking!

Apple Cider Muffins

Hello friends!

So in my blogging class we were given an assignment to utilize a random image from a creative commons generator in our post. I must admit I was a little freaked out by this. If any of you have ever been on Flickr's Creative Commons, the first few photos are generally random people in random places that have nothing to do with anything I talk about here on the blog.

photo by USDAgov

How relieved was I that I stumbled onto this photo, totally within the "do not refresh the page over five times" requirement of the assignment?

Ah, crisis averted.

Because I have a wonderfully simple Autumn recipe for you today! So you can munch on these delicious apple cider muffins while sitting on a blanket under trees like these, breathing in the fresh fall air and savoring every bite of chewy muffin goodness.

Simple recipes are where it's at this season. Of course, I love spending tons of time in my kitchen for obvious reasons, but I could always use more "jumping in leaf piles" time so to speak. Don't appreciate the beautiful weather from a window! Go out and experience it!

Have a Happy Autumn Picnic even!

And volunteer to bring dessert: in the form of these muffins. You'll thank me later; I promise.

Happy Baking everyone!

Apple Cider Muffins Via ItBakesMeHappy

2 cups flour
4 packets Apple Spice Cider Mix
1/2 cup white sugar
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp cinnamon
2 eggs
1/2 cup applesauce
1/2 cup milk
1/4 cup water

1. Preheat oven to 375 and grease/line muffin pan(s).
2. Whisk together flour, cider mix, both sugars, baking powder and cinnamon in a large bowl.
3. In a separate bowl, whisk together eggs, applesauce, milk and water.
4. Pour wet ingredients over dry ingredients and stir with big wooden spoon until just moistened. Do not overmix.
5. Pour 1/4 cup batter into each cavity of muffin pan.
6. Bake at 375 for 12-16 minutes or until toothpick comes out clean. Let cool on wire rack.

Apple Cider Glaze:

1/2 cup powdered sugar
1 1/2 tbsp apple cider, room temp

1. Whisk sugar and cider together until glaze forms. If too thick, add a little more cider. If too runny, add a little more powdered sugar. Drizzle over muffins.

Caramel Stuffed Apple Cider Cookies

Hello friends,

So woah did it get chilly. Like really chilly.

Like oh-my-god-how-is-it-only-35-degrees chilly. Talk about waking me up this morning. All I had to do was step outside and I was bright eyed and shivering my butt all the way to work.

But I have a way to remedy this.

Yes, I may have an issue with turning to desserts when I'm stressed but in case you didn't already know...

STRESSED is just DESSERTS spelled backwards.

So...I didn't come up with the idea. Blame Fate.

Or thank her really for directing me to these Caramel Stuffed Cider Cookies.

Also, last week I told McCormick to stuff it because I learned how to make Homemade Apple and Pumpkin Pie Spices.

This week: Starbucks gets to stuff it. Because I now have a Caramel Apple Spice, in cookie form.

Delicious, warm, chewy, portable, and way cheaper than that $4 cup of cider I always feel guilty buying.

A few hints or helpful thoughts for this recipe: chill the dough for at least 30 minutes before trying to wrap it around the caramels. It is seriously too sticky when you first make it.

Also: do NOT lick you fingers or you will pucker in sad regret.

One last note: some of your cookies may "bleed" caramel (ew) so I would suggest letting them sit on just the parchment paper (slide it off the pan) for a few minutes until the caramel cools.

But oh man, it's like, if there was ever a Caramel Apple Cider Twix Bar....

Dude. Twix: Get on that. Right now. Oreos already upped the ante with those crazy Candy Corn Oreos.

Or I will just have to create it myself :O

Happy Baking and Stay Cozy!

Caramel Stuffed Apple Cider Cookies  
Via SixSistersStuff

1 cup butter, almost melted
1 cup sugar
1 whole box (10 packets) Alpine Spice Cider Mix
2 eggs
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 cups flour
1 bag Kraft Caramels

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. In a large bowl beat butter, sugar and all the Cider Mix packets until well incorporated and fluffy. Beat in eggs, vanilla and salt.
3. Beat in baking soda and baking powder, then mix in flour until dough comes together. Let dough firm up in fridge for 30 minutes.
4. Scoop out heaping tablespoonfuls of dough and use your thumb to create an indent in the center. Quickly place caramel in the center and roll dough over it, covering the candy completely. Place each 2 inches apart on prepared cookie sheet
5. Bake at 350 for 12-14 minutes or until edges begin to brown. Let cool on parchment paper for 5 minutes before twisting and then removing to wire rack.

Makes 16-18 large cookies

Hello October! Fall Recipes and DIY Spices

Happy October Everyone!

I still can't believe it's here. Finally I have an excuse to whip up insane amounts of recipes filled with apples, pumpkins, cider and the like.

And you know what else I learned? You can make your own Pumpkin Pie Spice and Apple Pie Spice.

Take that McCormick. :P

I was perusing my Google Reader and saw Beth at Budget Bytes do a DIY Pumpkin Pie Spice, and it inspired me to share with you all a list of Fabulous Fall links for Awesomely Autumn recipes (I have mentioned I love alliterations, right?)

Amazing Apple Recipes:

Apple Cider Muffins
Apple Cider Smoothie
Apple Crumble Pie
Apple Pie Muffins
Apple Pie Oatmeal
Classic Apple Cider Doughnuts
Caramel Apple Coffee Cake
Caramel Apple Cupcakes

Perfectly Pumpkin Recipes:

Black Bottom Maple Pumpkin Pie
Brown Butter Pumpkin Spice Rice Krispie Treats
Chai Pumpkin Spice Thumbprint Cookies
DIY Pumpkin Spice Body Scrub 
Pumpkin Fudge
Pumpkin Pie Bars
Pumpkin Pie Granola
Pumpkin Spice Latte Cupcakes

DIY Spices

Pumpkin Pie Spice
Apple Pie Spice

There's more where that came from, but then what would I share with you on the blog for the rest of the month? A homemade, from scratch, delicious month of October awaits you.

Pull up a chair and stay awhile; things are going to get cozy.

Happy Baking!

~Jess

Deep Dish Microwave Chocolate Chip Cookie

Hello friends,

Today is one of the most aggravating days known to man. The dark, dreary, rainy yet still warm Thursday that suddenly breaks into sunshine. This is after I've officially dressed like the laziest college student ever in my big baggy Rutgers sweats. Ugh.

But I have a treat that will get you through these kind of days, or any day for that matter,' where you crave something cozy, gooey, chewy, and deliciously sweet.

And fear not my college companions! Are you armed with only a microwave? This recipe is dedicated to you:

Meet the Deep Dish Chocolate Chip Cookie for One

(gasps, ooohs, aaahs)

I know, I KNOW. How could we have not all stumbled upon this sooner? It's so freaking easy I almost didn't include step-by-step photos. Almost.

But I love you all so much, I wanted you to see that this recipe is tried, true, and totally addicting.

Here is all you need in terms of "equipment". You'll also want tablespoonfuls of butter, flour, white sugar, brown sugar, an egg yolk, a few drops of vanilla and a pinch of salt. Oh and a healthy portion of chocolate chips.

Melt butter.

Stir in sugars, vanilla, egg yolk and salt.

Stir in flour. Stir or just plain old cover with chocolate chips.

Microwave for 60 seconds.

Done.

I think I could get used to weather like this with a cookie like that.

Enjoy plain or with a healthy scoop of vanilla ice cream.

Happy Baking!

Deep Dish Microwave Chocolate Chip Cookie
via MyHappyPlace

1 tbsp melted butter
1 tbsp white sugar
1 tbsp brown sugar
3 drops vanilla
1 egg yolk
pinch of salt
1/4 cup (4 tbsp) flour
2 tbsp chocolate chips

1. Stir melted butter, sugars, vanilla and salt in a small ramekin or mug
2. Stir in flour and then chocolate chips
3. Microwave for 40-60 seconds

Serve Warm

Chai Spiced Sugar Cookies

Friends!

I have big news!!

I met someone who knew me from my blog!!

He came to baking club last Friday and after introducing himself, said to me "Hey, you're that girl who writes On Sugar Mountain right?"

I almost died of excitement right there. I thought perhaps someone had mentioned to him that I blog, but then my VP told me he had been in the back baking cupcakes and talking about my Red Lobster Biscuits and had no idea I was the head of the club.

Life is good.

So I believe it's time to celebrate, and I see no other way than to whip up these comforting Chai Spiced Cookies and scarfing down as many of them as possible, with or without a Chai Tea Latte.

Whether you've had a bad day and need a pick me up OR have had a great day and believe you deserve something awesome (which you totally do, good day or bad day) these cookies will definitely hit the spot.

I have to admit I was a little concerned about adding black pepper to the range of spices, but the cookies come out wonderfully warm and spicy without any trace of just "pepper" flavor.

Other than pepper you've got ground ginger, allspice, and once again my vietnamese cinnamon. I can never find cardamom so I just threw in equal parts of the other spices to make up for it and no harm done.

I loved how this recipe incorporates the spices into the cookies. Instead of just rolling the cookies in a sugar spice mixture, you first mix all of the spices and all of the sugar for the recipe in one bowl, and reserve a smidge for rolling, and then beat the rest of the sugary spicy mixture with the butter. I find that it really incorporated the flavors into every bite of the cookie.

Mmmmm cookies.

These cookies are best eaten the day of when they are still pillowy soft and warm from the oven, but if you keep them in a tupperware they will stay for a few days.

You know, in case you aren't like me and can't eat dozens of cookies in one day.

I hope you are all have fantastic weeks as well! If not, spend some time in the kitchen with these Chai Cookies. You can use your hands to mix the dough, and I find kneading cookie dough to be one of the best stress relievers out there.

Right after eating said cookie dough instead of baking it.



Happy Baking!

Chai Spiced Sugar Cookies Via MyBakingAddiction

1 3/4 cups white sugar
2 1/2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cardamom (or just more of the other spices if you can't find it)
1/2 tsp ground allspice
1/4 tsp ground black pepper
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup butter, softened
1 egg
1/2 tsp vanilla

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. In a large bowl whisk together sugar, cinnamon, cardamom, allspice and black pepper until evenly incorporated. Reserve 1/4 cup of this mixture in a small bowl for rolling the cookies.
3. In a separate bowl, combine flour, baking soda, baking powder, and salt.
4. Cream butter and sugar-spice mixture until light and fluffy, then beat in egg and vanilla. Add flour mixture to butter mixture, mixing until well incorporated. (use clean hands if necessary!)
5. Scoop out about 2 tsp of dough, roll into ball, and roll in reserved sugar-spice mixture. Place on prepared baking sheet, leaving about 1/12 inches between cookies for spreading
6. Bake at 350 degrees for 8-10 minutes. They will look undercooked - take them out anyway and let them cool for 2 minutes on the sheet before removing to wire rack.

Snickerdoodle Muffins

Hello all,

I think we've established here on Sugar Mountain that I have a bit of a muffin obsession. I'm sure you are thinking "Totally understandable - muffins are freaking amazing" but in case you are one of the few who still doubts the delectable delight that is the muffin, I bring you these Snickerdoodle Muffins as proof.

Of course, you could also check out Strawberries & Cream Muffins, Lemon Streusel Coffee Cake Muffins, Red Velvet Muffins, or any other muffin lovin' recipe on my Recipe Index Page.

We will make a believer out of you.

Besides their deliciousness, I also love muffins because they are simple. If I have a bake-o-phobic friend who wants to learn how to whip up something sweet, I always point to a muffin recipe. They are so forgiving and so much fun; once you start you will quickly end up with millions of muffins in your kitchen.

Though, to be fair, these muffins were a tad more like cupcakes in preparation. Creaming butter and sugar are usually not on my "To-Do" when I'm making muffins, but the photos on EatmeDelicious were absolutely mouthwatering and I could not resist trying them. I also love any excuse to break out my Vietnamese Cinnamon. :D But even if you are a new baker or inexperienced, do not shy away from these!

Different does not always mean difficult.

Say hello to the thickest muffin batter known to man. You will need (or have after this!) some serious arm muscles to work that thing into shape.

Using an ice cream scoop, you measure out the batter and drop it into a cinnamon sugar mixture, and it holds its shape. Weird.

Roll it around real quick and plop it into a heavily greased muffin pan. They may look a little humble now, but oh, just wait. The smell alone that fills your house (or my tiny college apartment) is enough to get anyone craving a snickerdoodle. Be prepared for the masses to come running.

Not only were these fun to make (and eat of course!) they also ensured my hopes that Fall is on it's way. The crisp, cool air in the morning, the slow incorporation of cardigans and sweaters into people's wardrobes,   Pumpkin Spice Lattes at Starbucks, and now Snickerdoodle Muffins.

My life is complete, for now anyway.

Check back next Tuesday for more Fall-weather Favorites and Chai Spiced Sugar Cookies!

Happy Baking!

Snickerdoodle Muffins Via EatMeDelicious

2 sticks unsalted butter, softenend
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp nutmeg
1 1/4 cup sour cream
2 1/4 cup flour

1 tbsp cinnamon + 1/2 cup sugar

1. Preheat oven to 350 degrees and heavily grease muffin pans with cooking spray or butter. In a small bowl,  combine 1/2 cup sugar and 1 tbsp cinnamon. Set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cream of tartar, and nutmeg.
3. In a large bowl cream butter and sugar until light and fluffy, 2-3 minutes. Beat in vanilla, then eggs, one at a time, until well incorporated.
4. Add flour mixture and sour cream to egg mixture in an alternating fashion, starting and ending with the flour. Stir until just combined, being careful not to overmix.
5. Using an ice cream scoop, measure out muffins one at a time, and drop the batter into the cinnamon/sugar mixture. Roll around in mixture, being sure to cover completely, then place muffin in greased muffin pan. Repeat until you run out of muffin batter.
6. Bake at 350 for 20-22 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pan 10-15 minutes before removing to wire rack to cool completely.

makes approximately 12-16 muffins

Nutella Fudge with Sea Salt

Hello friends!

With being back at school, work, running two blogs and the baking club, I find myself more and more intrigued by simply prepared yet superbly delicious recipes. Though this could be in part due to the Brownie Banana Bread Cupcake Blunder of last week (I have mentioned I have a fragile ego have I not?).

So today I am happy to share with you this gem of a recipe from CookinCanuck for Nutella Fudge with Sea Salt.

Fudge is one of those wonderful treats that sounds like it's too much work when in reality you can have the whole batch done and in the fridge in less than twenty minutes. It's a crowd-pleaser every time and you get the satisfaction of hearing everyone go "mmmm" while mentally patting yourself on the back for a job well done with minimal effort and time.

First trick though that is crucial to successful, stress-free fudge: lining your pan with parchment paper. The key is to have the paper longer than the pan, so that after you pour the fudge in and let it cool, you can easily grab the excess paper to lift the fudge out of the pan in one piece.

One of the best bits of knowledge ever that I picked up while roaming through fudge recipes online.

And here's your main lineup for the fudge. Note that I don't have the actual "Nutella-brand" Nutella. The ShopRite brand tastes exactly like it and is half the price. College Savings FTW. Now take these plus a tad bit of butter...

and melt 'em all down in a big pot. Technically you should use a double boiler system, but that would take away the whole minimal-effort deal I am trying to achieve here. If you have a double boiler, then super. If not, no worries.

Keep the heat low and stir the mixture constantly so that the chocolate doesn't burn. It doesn't take very long for everything to melt anyway, so if you keep it low and slow, you should be good. I did it this way and my fudge came out fabulous.

Once you pour it into your pan, wait a minute or two before sprinkling on your sea salt. I found that some of it melts if you apply it too soon, and though it still tastes great, it won't look quite as neat if all your salt melts into the chocolate.

Then into the fridge it goes for 2-3 hours, or overnight if you are want to do this the night before a party or event.

See? Parchment paper is a god-send in these situations. I like clean, straight edges on my fudge (I'm a little type-A I know) and it makes it so much easier to cut when you haven't spent the last half hour fighting to get it out of the pan.

Yum! How pretty are these? Simple, Sweet, Satisfying.

There are so many good fudge recipes out there too so don't shy away if you're not a fan of sea salt or Nutella. For some inspiration check out my Pinterest Board on Fudge, Brownies and Bars.

That's all for now my friends. I hope you are all having a wonderful week and, as always,

Happy Baking!

Nutella Fudge with Sea Salt Via CookinCanuck

1 14oz can sweetened condensed milk
1 tsp vanilla
8 oz dark chocolate (I used milk chocolate chips)
1 cup Nutella
3 tbsp butter, softened, cut into slices

sea salt, for sprinkling

1. Spray a 8x8 in pan with cooking spray, and then line the pan with parchemnt paper, being sure to leave extra hanging off the pan (to pull the fudge out later)
2. Combine all ingredients except sea salt in a deep-rimmed pan set over low/medium heat. Heat until everything melts, stirring constantly, and consistency is smooth. Remove from heat.
3. Pour into prepared pan and smooth top with spatula. Wait a minute or two and then sprinkle sea salt (as much as you like) over the top of the fudge, pressing down slightly if needed to secure the salt.
4. Place in fridge for 2-3 hours or until firm, or overnight.
5. Remove fudge from pan by grabbing parchment paper and lifting gently. Using a long sharp knife, cut fudge into small squares. Keep in airtight container in fridge.

Salted Caramel Kiss Cookies

Hello friends!

So I survived the first week of classes; I cannot tell you how glad I am that is over. Slowly but surely I am getting back into the groove here at Rutgers, and for those moments when a long hot shower won't cut it in terms of stress-relief, there are always these cookies to fall back on....

Salted. Caramel. Cookies.

Seriously.  Do not be intimidated by the whole "browning butter" deal. I waited far too long to attempt a recipe that included this step, and I now regret it. It is simple yet oh so satisfying and, of course, you can impress all your friends. ;)

See? If I can manage to brown butter without turning it into a black, burnt-out mess, so can you. The key is to stir constantly once all of the butter has melted to keep it from burning on the bottom. Oh and the smell? Slightly nutty, slightly caramel-y, all delicious.

Once it cools you mix in some brown sugar, eggs, and the typical flour and baking soda/powder elements. The dough is a tad soft so you may want to store it in the fridge for 30 minutes, unless you like your cookies thinner. If you like the look of mine, 30 minutes is perfect.

Another simple way that this recipe steps it up? By rolling the cookie dough in a brown sugar/white sugar mixture. Pure genius. The molasses flavor in the brown sugar really brings out the browned butter in the dough. Add a caramel-filled kiss in the center and a few flecks of sea salt, and you have one cookie that is sure to take away the stress of the day in every bite.

Impressively adorable, yet simple to make. Not to mention sharing them with my co-workers brightened up everyone's day.

I think this is going to be the new mantra of "On Sugar Mountain". The semester is going to be full of exciting, yet often stressful moments, and I am determined to show how just a little bit of love and effort in the kitchen can really pay off. Stress-reducing is not the only thing these cookies are great for; perhaps you're a freshman and want to make some friends? Or a transfer student? Or maybe you just want to make people smile? There is no better way to make friends than by sharing food, especially if it's food you made. The thought makes people smile, and it's a great way to get your "foot in the door" so to speak. New acquaintances will have something to remember you by, and who knows, maybe they will make something in return. I have said it before and I'll say it again: world peace can be achieved through cookies. Or cake. If we all take a moment to think of making others, as well as ourselves happy, we can do a lot of good with just a little bit of sweetness.

I shall go now, before I wax sentimental (though I think I already have!) but check back soon for more deliciously inspiring sweets to make, bake, and share with your friends!

Happy Baking!

 Salted Caramel Kiss Cookies Via Cookies&Cups

14 tbsp butter, preferably salted, cut into slices
1 3/4 cup brown sugar
2 cups + 2 tbsp flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 egg + 1 egg yolk
1 1/2 tbsp vanilla
1/4 cup white sugar
1/4 cup brown sugar
roughly 24 Caramel Kisses, or caramel filled chocolate candies

1. Preheat oven to 350 and line your baking sheets with parchment paper
2. Put butter in a medium saucepan over medium-high heat. Let butter melt and then stir constantly until butter turns a caramel/brown color. Let cool 15 minutes.
3. Mix together flour, baking soda, baking powder and salt in bowl. Set aside.
4. Pour cooled butter into a medium-sized mixing bowl and add 1 3/4 cup brown sugar. Mix with hand mixer until no lumps remain. Then beat in egg, yolk and vanilla.
5. Add flour mixture to butter mixture and mix until dough comes together. At this point you can let the dough chill in the fridge for 30 minutes or just continue making cookies.
6. Mix together white sugar and brown sugar in small bowl. Roll dough into heaping tablespoon-sized balls and then roll ball in sugar mixture. Place on prepared baking sheet, leaving room for spreading.
7. Bake at 350 for 12-14 minutes or until edges just begin to brown. DO NOT overbake.
8. As soon as cookies come out of oven, place a caramel kiss in the center, pushing down slightly. Dust cookies with sea salt. Then let cool on wire rack.