We use cookies on our website to personalize your experience, to conduct analytics, and to provide targeted online advertising. For more information and to opt-out of cookies, please see our Privacy Policy
Close Mobile Menu
  • With back to school days now in full swing, you may need A+ snacks to put in your little one's lunch pail, or for a quick nibble after school. Here’s one that will definitely win top honors… easy-to-bake Bacon Cheese Muffins.

    The crisp bacon bits, mixed into the wholesome muffin goodness with melted cheese inside is sure to make this a winning treat!

  • From a young age, I have dedicated my life to one creation-- the homemade cookie. From the combination of my mother, a brilliant cook with zero interest in baking anything other than meat or dumplings (which makes her an even more amazing woman) and my dad's addiction to chocolate chips and his extreme measures of not sharing them with his three beautiful children (read: put them on the highest shelf), the homemade cookie was rarely in our house. Frankly, store bought cookies don't cut it for this cookie monster. In fact, cookies can't even be in the same aisle as baking supplies, that's how far they are from satisfying the real craving for cookies.

    The first batch of homemade cookies I remember were by the hands of my older sister with help from me. She was finally tall enough to get the chair and reach over the refrigerator to grab my father's stash of chocolate chips. The elusive treasure had a map on how to achieve twenty four delicious discs of butter, sugar, flour and chocolate. We carefully put them together to make the round glops spotted with chocolate. After their perfectly timed rest in the oven, we pulled out the hot cookie sheet of golden discs holding rich semi-sweet gooeyness. I found bliss.

    Cookies will never go out of style. As long as the basic elements have come together, even the most hideous of cookies get eaten. So after flipping through the wonderful book, The Cookiepedia, I knew I found a kindred spirit in Stacy. She gets it. I made these animal cookies with a little frosting and some non-pareils sprinkled on that. The cinnamon will make people ask you what your secret ingredient is. It's a great cookie for kids' parties or adults who are trying to make up for the lost sweets from their childhood.

    Recipe Notes: Don't be alarmed if your cookies come out a little crispy. They will soften up if they sit out over night especially with frosting. Store these in an air tight container for about a week-- if you can keep them in your house that long.

  • There are a lot of jerks in the world. Hopefully you’ve been left in the dark and not forced to participate in the short-lived tradition of Bros Icing Bros. A drinking game, which was quickly shut down by Smirnoff Vodka, involves handing a bottle of Smirnoff Ice to the victim and forcing the victim to take a knee and chug the entire bottle. Smirnoff Ice is known as an extremely sweet and easy to drink beverage but its association with underage kids makes it a punishment to drink.

    We definitely had to “ice some bros” at the Broetry Slam but since drinking games aren’t exactly praised in public, respectable places like National Mechanics, I had to get slightly clever. Move over already shut down by Smirnoff, Bros Icing Bros, it’s time for Slightly Tipsy Vodka Cupcakes with Bros Icing Bros Icing.

    Slightly Tipsy Vodka Cupcakes

    Ingredients:

    1/2 cup butter, room temperature
    1 cup sugar
    1 large egg
    1 tsp of vanilla extract
    3 cups all purpose flour
    2 1/2 tsp baking powder
    1/2 tsp salt
    1/2 cup milk
    1/2 cup vodka (Flavored kind is good in this!)

  • When someone says barbeque, there’s always a brief moment of panic for me. As the dessert go-to girl, I will be ostracized for not bringing some sweets. But the idea of desserts in the heat just gives me melted nightmares... that is until I discovered upside down cakes.

    Most of us are very familiar with the traditional pineapple upside down cake. They’re so popular, I distinctly remember being able to make one in my friend’s toy oven. However, there are many other great kinds of upside down cakes. The final product is a sturdy, beautiful cake with intense flavors that doesn’t dissolve in the sun.

     

    Especially since plums and raspberries are in season, this is my new favorite summer cake. Take the ripest, dark plums and combine with the tartest of raspberries (use golden for a little extra flare) to make the flavors really pop against the cinnamon and nutmeg in the cake.

Pages

Subscribe to Cookbook: Baking
Thanks for joining the Quirk fam! We can't wait to geek out with you.

Or subscribe and set genre preferences

By clicking subscribe, I acknowledge that I have read and agree to Quirk Books’ Privacy Policy and Terms of Use.