Baking Susan

Love to Bake!!

TWD: Mocha Chocolate Chip Cookies

Well, didn’t think I was going to get to these, but a snow day dealt me time to work on these with the kids. I have to say, they are not your average chocolate chip cookie. Who knew that adding a couple tablespoons of instant coffee would taste so good in a chocolate chip cookie! These area very chocolatey cookie. So if you are looking for a lot of “dough” flavor, these are not for you. But if like coffee and chocolate (I am reminiscing of chocolate covered espresso beans), then whip up a batch of these quick! And I do mean quick, the recipe was easy and fast! And I got to use up some left over valentine chocolates, used some semi sweet chips, as well as some dove milk and dark chocolates!


For the recipe, please check the host Peggy at Galettista


TWD: Boca Negra

This weeks recipe was absolutely divine!! I cannot say enough about how much I loved this one! Chocoholics unite to devour this one! This is worth every calorie and bite. And you definitely need a cup of coffee to go with it. Just the cream/white chocolate topping alone is great, and I know since I was eating by the spoonful! And the chocolate cake was rich and fudgey, more pie/ fudge like than a cake. And I think it tasted even better the next day!

Check out the recipe at this weeks’s host Cathy of A Frederick Food Garden



TWD: French Apple Tart

The French apple tart. Looked divine. Mine is more of a pie since I put it into a pie pan, but relish none the less. I like the texture difference of the cooked, smashed apples and then decorative apples on top. The tart itself is simple in flavor, not too sweet, and just a hint of cinnamon. We enjoyed it along side a scoop of butter pecan ice cream (what isn’t better with ice cream)! My children enjoyed snacking on the apple slices, that weren’t “pretty”enough to make it to the top of the tart. To see the full recipe, check our host this week, Gaye of the Laws of the Kitchen



TWD: Gingerbread Cake

The recipe for Gingerbread Cakes can be found on the site of this week’s host: <a href="http://This post participates in Tuesdays with Dorie. The recipe for Gingerbread Cakes can be found on the site of this week's host: Karen’s Kitchen Stories

I was really looking forward to making this, but I am left disappointed. I normally love all things gingerbread, from cookies, to cakes, to drinks. Can’t quite put a finger on what I don’t like here. Maybe just too strong of a taste. Maybe the brand of molasses makes a difference too. A pretty simple recipe overall, and i chose to do one large cake instead of 8 “baby” cakes. Curious to see how everybody else’s turned out.



Best Ever Brownies

This weeks recipe, best ever brownies, is hosted by Beautiful Mess. This has to be one of my favorites so far. Probably because of its chocolates goodness! It was very simple, and delicious! Definitely will be making this again. I did not share this with my or my husband’s work as I usually do when baking….these were all mine!!!



Nutted Naked Slut Bars

My husband was playing around with some recipes that we found online. The original recipes were KnockYou Naked Cookie Bars and Slutty Brownie. So we took some good ideas from both recipes. We started with a chocolate chocolate chip cookie base, then added a peanut butter caramel layer, then added a peanut butter cookie layer, and if it wasn’t obey gooey enough, added chocolate peanut butter icing to the top. If that ins.t gooey deliciousness, I don’t know what is.


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Buttermilk Crumb Muffins

This weeks’s host is Alisa of Easier Than Pie.

I was very excited to make these, as we had been working on perfecting the best crumb cake the past week. So, a crumb muffin, perfect! Only these are quite different than crumb cake. The crumb layer is very small, and more like a crunch topping than a crumb layer. And the muffins themselves had such a great spice flavor, perfect for the season! Delicious all in all.

What I don’t understand is that they are flat on top. I know that they are supposed to be,but why? What makes some muffins flat on top and others not? I definitely need to look into this.

This recipe was easy and the flavor was great. I will be making these again. I may even try a variation and put in some pumpkin to go with all that yummy spice flavor. (Those of you who know me, know that I eat, drink, and live for pumpkin right now.).





TWD: Bagels

Our host this week is Heather at Heather’s Bytes.  Well, these bagels were fun to make.  I have never made bagels before, and never knew you had to boil them.  My first batch I made the bagels too big (the hole in the center), so once baked they didn’t look right.  But the second time around I corrected that and they turned out well.  I topped them with onion, garlic, and salt since that is what my hubby likes.  That being said, I probably won’t make them again.  We don’t eat bagels very often, so we will probably just purchase the few we eat.




The host this week is Rebecca at This Bountiful Backyard.  First off, I must say I was epecting this to be a quick bread recipe.  What a surprise to find that it was a yeast bread and needed to rise overnight.  That being said, it wasn’t too labor intensive despite this.  I couldn’t find fresh or frozen cranberries just yet, so I used dried cranberries.  Also, I had pecans on hand so used those instead of the walnuts.  So I guess you could say I made “craisin pecan pumpkin loaves.”  I didn’t have the smaller loaf pans, so I used a larger size also.  Personally, this wasn’t my favorite.  I had been so excited to make it since I just love pumpkin, but I didn’t find it to have much pumpkin flavor.  It is good enjoyed as I would enjoy cinnamon raisin bread (toasted with butter), just wasn’t the intense pumpkin I was looking for.


TWD: Nectarine Chiffon Cake

This weeks’s hosts were:  Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery.  This recipe had a few steps involved, but was fairly simple. You have the nectarine topping, the streusel filling, and the cake itself. I did not have a 10 inch spring form pan, only a 9 inch, so myversion may be a little off.  As mine cooled, it seemed likmyths center fell a little.  The cake itself wa sdelicious, even to my husband who is usually attuned to lemon flavor, and doesn’t normally like it.  The final product itself seemed a bit soggy on top in my book.  I am anxious to find out what everyone else thought.


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