It's February already?!

Valentine's Day has never been a huge holiday for me. True, I always try to give my family and friends cards and sweets to help spread the love, but it's not a super important day. (It's no Christmas or Halloween, that's for sure)! Part of this might be due to the lack of Valentine's over the years. And part of it might be due to my lack of substantial love for the color pink. Or both! Who knows?! But, no matter! I decided to make a post for Valentine's Day this year anyway.

To celebrate loving life and all that it has to offer.

Enjoy life like Liz Lemon.
[Source: www.pinterest.com]

To celebrate who you are and who you have yet to become.

Embrace your quirks!
[Source: www.nkayesel.com]

To celebrate just having fun!

Release your inner Andy!
[Source: www.landmarkfestival.org]

So, whether you have a Valentine (hey, Arlen, heyyyyy), a house full of pets, your family and friends, or just yourself, celebrate the love this Valentine's Day and treat yourself to a delicious mug cake!

That's right, you don't even have to get a pot or pan dirty for this recipe. Just an ol' over-sized mug! (Which, to be honest, is the best kind of mug out there. Or I'm just addicted to drinking copious amounts of tea. Hmm).

Onto the food love!

Mug Cake Ingredients:
4 tbsp flour
3 tbsp sugar
2 tbsp cocoa powder
1 egg, whisked
3 tbsp milk
3 tbsp oil
A splash of vanilla
Jelly/jam/preserves of your choice
Sprinkles (because why not?!)

Directions:
1) Add the flour, sugar, cocoa, and sprinkles (if you wish) to your over-sized mug and mix together.

The delicious version of dirt.

2) Add the egg, milk, oil, and vanilla and combine. Be sure to scrape the bottoms of the mug to make sure all of the dry ingredients are incorporated.

Secret time! I forgot to take a picture when I added the other wet ingredients.

3) Add a dollop (I used about a tablespoon) of your choice of jelly/jam/preserves to your mix. I think it adds a nice tang to the finished product.

It really doesn't look very appetizing, but I promise it's yummy.

4) Place your mug in a microwave and heat on high for 2 to 3 minutes. It just depends on how powerful your microwave is. I accidentally cooked mine for a little too long, so keep an eye on it.

Nothing fancy here.

5) Let it rest for a bit before diving in! It'll be a little too warm for your taste buds straight out of the microwave.

This would be even better with ice cream or whipped cream on top.
Mmmmmmmmmm!

And there ya go! A quick and simple recipe to make for yourself! I like this recipe because it doesn't have an overpowering chocolate flavor. It has just the right amount to please a chocolate lover's palette.

What's your favorite Valentine's Day treat? Let me know in the comments below! If you have any other questions or comments, leave those down below too.

And, as always, bake on with your bad selves!

Happy Valentine's Day!!

Cheers!
[Source: www.justaboutwrite.com]

Love,
Jackie

S'more s'mores, please!

Call it lazy...

This time around, anyway.

call it thrifty...

Who knew thrifting could be so fabulous?

call it creative...

Don't worry. I'm confused too, Ron.

Frankly, call it whatever you want... I call it a good end to summer with, you guessed it, another s'mores creation! This time it's in pie form. I went the easy route and made a pie crust out of leftover graham cracker crumbs (because, oh my word, I had so many left over from the scone adventure), but it's still a pie none the less!

Or I could get Ned to make me a pie. Yes, that.

[Side note: I've yet to make a traditional pie with, ya know, a delicious, flaky pie crust and sweet, fruity filling, but it's on my list. And I'll hopefully have one made before Thanksgiving, so keep an eye out].

Anyway, I couldn't pass up the opportunity to make another chocolate and marshmallow creation. It's just such a good combination.

I can't even, guys. I can't even.

...

Ahem.

...

I mean, s'mores are so delicious that they deserved a second post, right?

Right. Glad we're on the same page.

Thinking 'bout them s'mores (aka Gratuitous Selfie)

Besides, summer is coming to an end. It needs a proper send off and what are s'mores if not proper?

So, here's one last ode to bonfires, to long summer days and warm summer nights, to memories made with family and friends, to recapturing our childhoods, if only for a fleeting moment.

Let's welcome fall with open arms after savoring one last bite of summer.

Goodbye, summer sun!

Leaves are already falling around here.

I'll miss you summer tea time!
But I'm ready for cozying up for fall.

(I know, that's a lot for a pie to live up to, but I think it does a pretty good job. Give it a try and find out for yourself).

S'mores Fudge Pie Recipe

Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp melted butter

1) Preheat oven to 375 degrees.

2) Coat pie tin with cooking spray or shortening. I used shortening this time around. It was left over from the scones.

I should be a hand model.

3) In a bowl, combine the crumbs, sugar, and butter.

It says hi, I promise.

4) Press the crust mixture into the pie tin.

Spoiler alert. This was after I baked it.

5) Bake the crust for roughly 7 minutes, or until slightly browned.

6) Let the crust cool while you're making the pie filling.

S'mores Fudge Pie Filling:
1/4 cup flour
1/2 cup sugar
2/3 cup cocoa powder
1/4 tsp salt
6 to 8 oz semi-sweet chocolate (up to your tastes, really)
1 cup half and half
1/4 cup butter
1 jar (7 oz) marshmallow fluff
2 eggs
2 egg yolks

1) In a bowl, whisk together flour, sugar, cocoa powder, and salt.

Welcome to Cocoa Mountain.

2) In a sauce pan over medium heat, mix together half and half, butter, chocolate, and half of the marshmallow fluff. Stir until the mixture is smooth.

I probably would've just eaten this, to be honest. 

       Note: You'll want to let the mixture cool before step 3. You don't want scrambled eggs in your pie. Unless you do. I'm not here to judge.

3) Add the eggs, egg yolks, and dry ingredients to the chocolate sauce. Stir together until well combined.

They looked alien-like. Felt the need to share.

4) Transfer the filling into the pie crust.

Ooh, shiny.

5) Bake at 375 degrees for 45 to 50 minutes. The pie is done when the center is set and the edges start to crack.

6) Let the pie cool for 20 to 30 minutes.

Now, this is where I took the pie to super s'mores land.

7) Heat up the rest of the marshmallow fluff in the microwave (roughly 30 to 40 seconds, just keep an eye on it).

8) Spread the fluff over the top of the pie.

9) Add mini marshmallows on top of that if you so desire! I did. Because marshmallows.

10) Put the pie under the broiler until the marshmallows brown slightly.

Personally, I'd leave this under the broiler longer,
for some nice burnt marshmallows,
but not everyone likes that.

11) Let it cool for a few minutes after that and serve!

It's super delicious and super chocolately. If you're not careful, the amount of chocolate in this pie could probably kill.

Kidding.

Maybe?

[Side note: I let part of the pie sit around, covered, for a couple of days. The flavors really melded together and the pie was even more delicious! I mean, you can't lose either way, but if you have the time and the patience, let it sit. Let the flavors have a chance to really dance together. It's worth it, I promise].

Mmm. Pie. Yum.

So, if you're looking for something to help wind down summer and welcome fall, give this fudge pie a try.

Shia commandeth so.

Thanks, as always, for reading! Please leave any suggestions or comments down below.

Bake on with your bad selves!

- Jackie

Cheesecake for Mum!

My mom and I are super close. She's really one of my best friends, so I thought I'd dedicate a blog post to her! I meant to get this up before Mother's Day, but life happened, as it were. The family ended up taking a weekend trip down to see Walk the Moon in Las Vegas! We probably spent more time on the road than actually in Vegas, but it was still fun! We bonded over NPR. It was great.

Kevin's pants are glorious. I want a pair of my own.

Anyway! Since my family and I were on the road on Sunday, we decided to celebrate Mother's Day a few days early. Mom's dessert request was cheesecake! And I'm so happy it was. It's one of my favorite things to bake (even when it doesn't turn out quite right ... like this time ... more on that later) and it's just so delicious! You can make so many different flavor combinations. And you can add so many yummy toppings. And just. Mmm. So. Good.

Thanks, James Franco.

(I really do love cheesecake. Anytime there's a Cheesecake Factory close by during my travels, I have to go. Specifically for the cheesecake. And the bread. But, more importantly, the cheesecake. I'm drooling just thinking about it. I think I may have a problem).

Instead of making the usual spring form pan cheesecake (because, ya know, all that cutting is so messy), I opted for individual 8oz (adorable) mason jar cheesecakes. I've made them once in the past ... I'm not quite sure how many years ago it was, but they turned out really well the first time, so I figured I'd give them another go!

(Ohoho, I was so naive before I baked these...)

Baking selfies are must now. Also, tattoo!!

Now, as much as I love cheesecake, I don't have a usual go-to recipe for it.

(I know, I know. I'm working on getting organized with things like that).

I usually search the internet for a recipe to try out, but the current issue of Food Network Magazine (aka my bible) just so happened to have a basic cheesecake recipe! (Pretty sure that's why mom chose cheesecake, to be honest. Like mother, like daughter, am I right)? So, with magazine and mason jars in hand, I got to work.

Cheesecake Recipe (please don't sue me, Food Network)!
Ingredients:

Crust - 14 whole graham crackers
             2 tbsp sugar
             5 tbsp unsalted butter, melted

Cheesecake - 3 (8oz) packages cream cheese, room temperature
                       1 cup sugar
                       3 large eggs
                       2 tbsp fresh lemon juice
                       1 1/2 tsp vanilla extract

My true colors are shining through again because I didn't really plan out the process for this, nor did I really consult any mason jar cheesecake recipes this time around. I decided to wing it and see what happened.

Was that the best way to do it? Ha. Probably not. But I'm a rebel. And I do what I want.

Every moment has a perfect Loki gif.

I'll try to explain my process. We'll see how this goes.

(If I can explain how to make Captain America shield cookies, this should be a piece of cake. CHEESEcake. Ahem).

First things first: Preheat your oven to 300 degrees. Make sure you have some mason jars! Other ramekins would probably work, but mason jars are clear and allow you to see the layers of yummy food. And really, that's what you want. Because of reasons.

Am I making myself clear? No? Okay. Good.

Make sure you wash them before you use them. Mine were brand new and right out of the package, but I washed them anyway to make sure they were squeaky clean. Now onto the actual food!

You're going to start off making the graham cracker crust. Using either a food processor or the old tried and true "Ziplock bag and rolling pin" method, crush your graham crackers into crumbs. Or you could buy the already packaged graham cracker crumbs they sell at the grocery store. Whatever floats your boat!

Graham crackers awaiting their crumby death.

I used my roommate's "bullet" food processor to grind my crackers into smithereens. It only held about 4 crackers at a time, so I had to do this in stages. Grind and pour. Grind and pour. Grind and pour. It's okay if not all of your ground up cracker crumbs are the same size. Because I said so. And I've always liked getting a bigger chunk of cracker in my crust every now and then. Gives it a little extra crunch. Maybe I'm weird. I dunno.

Mmm. Sugar.

Once all of your crackers pulverized, add some sugar and melted butter and then mix it up! Try not to tuck in and eat all your crust, though. I know it's hard to resist that temptation, it smells so enticing, but it'll be for the best.

(I won't tell if you eat a little spoonful of it, though. We'll let it slide this time).

OMNOMNOM.

Line your mason jars up and start filling them with your crust mixture. With 12 mason jars, I used roughly 2 tablespoons of mix in each. Depending on the size and quantity you're using, though, you'll have to adjust accordingly. Once all of your mixture is divided, you'll need to pack it down. Being the resourceful person that I am, I opted for the handle of our ice cream scoop to get the job done. It worked really well, but anything that's flat (and fits inside your jar) should work!

HULK SMASH.

Most cheesecake recipes have you brown your crust before filling it with the cream cheese mixture, but I opted not to this time. Why? I dunno. I just wasn't feeling it.

How purty.

Grab your stand mixer and put cream cheese and sugar into the bowl. Mix until smooth and creamy.

I'm so artistic cheesy.

(That's a common theme in baking. We bakers are smooth operators. ;-D)

Next, add your eggs one at a time, combining in between each.

Free range and delicious.

Side note: I'm highlighting this beautiful egg because it's from my mom's very own brood of turkens. They're so much better than store bought. Thanks, mama! (Turkens are a real thing. Look 'em up)!

They invaded my sister's graduation photo shoot.

It'll start to turn such a lovely shade of pastel yellow.

I'd paint my walls this color if I had the chance.

Next, add your fresh lemon juice and vanilla and combine again. It smells so good! And you'll be really tempted to eat the batter. Or maybe that's just me. I'm all about the taste testing. Use a spatula to scrape the sides of your bowl during the mixing process. You don't want any of that cream cheese to stick to the inside of it and miss out on being cheesecake.

Then you'll need to divide your cream cheese mixture into your mason jars. I got roughly 2 1/2 tablespoons in each jar. Don't let any of it go to waste, though! Keep dividing 'til you run out!

Once all of your mason jars are filled, tap each of them gently on your counter. This'll help eliminate any air bubbles that are stuck in the mixture. And it'll even everything out. I love looking at the layers. Who knew layers could look scrumptious?  

I'm pretty sure they're saying, "Eat me."

Place your mason jars in a roasting pan, fill the pan with a short layer of water, and stick them in the oven. Bake them for 30 minutes. Turn off the oven and open the oven door a little and let them sit in there for another 30 minutes.

You'll want the cheesecakes to be just set - they'll still have a slight jiggle to them. Then remove them from the oven and keep them on the counter to cool a little bit longer.

To get them to set completely, put them in the fridge for a few hours or even overnight.

Or eat one right away. Because you worked hard. You deserve to have one.

Thanks, Donna.

Now, typically, a water bath within your oven will help keep your cheesecake from cracking. However, the baking gods didn't appreciate this gesture. My poor little cheesecakes cracked like no other.

I guess I didn't sacrifice enough chocolate sheep for this baking adventure to work completely in my favor.

Ah well. You win some, you lose some.

I edited this for dramatic effect.

(I like how nonchalant I sound about it now. I was really grumpy about it when it happened. It was slightly amusing).

I was super grumpy. Can you tell?

And there you have it! Cute little mason jar cheesecakes. You could top them with fresh strawberries or chocolate sauce or mixed berry jam or sprinkles or caramel or whipped cream or ... well, I think you get the picture. Mom wanted a blueberry sauce for hers, so I made one from scratch.

(With the help of Food Network Magazine again).
Blueberry Sauce
Ingredients - 3 1/2 cups fresh or frozen blueberries
                      1 cup water
                      1/2 cup maple syrup
                      1/4 cup sugar
                      1 tsp vanilla
                      Juice of 1 lemon

It was super simple to make. Just put all of the ingredients in a pot, bring it to a boil, and then let it simmer until it thickens. I left the blueberry chunks in the sauce. It gave the finished product a nice mix of textures - it wasn't completely creamy for every single bite.

Cracks? What cracks?

Mom really loved her cheesecake! And really, it was the least that I could do for her. She's the most loving and caring person I know. She gives and gives and gives before she even thinks about doing anything for herself. I love her more than I can put down in words and I appreciate her so, so much! I don't know who I'd be or what I'd do without her. I love you, mama!

All the love are belong to Mom.

Make sure you make this cheesecake for someone you love! Mom. Dad. Brother. Sister. Grandma. Grandpa. Best friend. Really, anybody who's important to you. They'll really appreciate it. =)

Thanks so much for reading! Leave any comments/questions/suggestions down below! If you give this recipe a go, let me know if you were successful in making them crack-free!

(Ha! That sounds horrible),

And as always, bake on with your bad selves!

- Jackie

An Introduction of Sorts!

Well, my oh my, how I loooove baking!

(I hope you read that in a Southern Belle accent because that's how I typed it out).

I've loved baking, both the process and the end results, for as long as I can remember. Smelling different types of cookies or breads or cakes or pies or ....

.... *drools* ....

.... Ahem ....

Smelling anything baked always triggers come memory in my jumbled up brain, and it's typically one of the many happy memories I have with my family or friends. The endless possibilities of flour-filled, buttery delights remind me of the bonds and connections that have been created between my loved ones and me. I'm reminded of how certain people in my life have been brought together, some of which may have never have met before, all because of a shared plate of cinnamon rolls! And it fills me with such a warm, fuzzy feeling.

(It's like I'm a human cinnamon roll, really).

I have so many fond memories of enjoying a slice of cake with my friends at their birthday parties. And of making cookies with my family around the holidays. My memories surrounding baking are truly endless and I wouldn't have it any other way!

(And if I did, well, I wouldn't know anyway because that's all I would be accustomed to in my alternate universe life ... And now I'm way off track. Moving on)!

Baking gives me a chance to unleash my creativity in an area that I'm comfortable in pursuing. Hmm, that's not quite the wording I was going for.

Let's try that again: Baking allows me to be creative in an inviting atmosphere.

That's a little better. I'll stick with that for now. Anyway, I've never been a painter or a drawer or much of a musician or writer (this blog can attest to that last one! =P), so baking, for me, is one of the main areas where I feel good about the work I produce. I'm able to think of something I want to make, throw some ingredients in a bowl, mix it up, bake it, and enjoy! Sure, it doesn't always work out, but if I make some changes for the next go around, I get closer to finding the perfect combination. Or I end up striking gold and finding it on the second try!

These discoveries always elicit my happy dance around the kitchen. I'll spare your eyes this time around. I make no guarantees for future posts! [Insert evil laugh here].  

I'm pretty sure I'd ooze flour, sugar, and butter if you cut me open to find out what makes up my being. Baking is so much a part of my life, I can't imagine my life without it. I know that I never went to culinary school, so I have no formal training, but I've been enjoying the learning process here at home. I don't know much, and I'm by no means an expert (nope, not even close!), but that doesn't make me any less of a baker. And I hope that my passion for baking, rather than my lack of experience, comes across in my finished products! My heart swells with such joy whenever someone takes a bite out of one of my cookies or a slice of my banana bread and they tell me it's the best [insert baked good here] they've ever had. (I don't toot my own horn very often, but I think it's about time that I did)! Besides, I love sharing things with others in general! I've always been so much happier giving rather than receiving.

Baking also allows me to make all of my daily stresses fall to the wayside. I often zone out in the middle of the baking process and it's such a freeing feeling. (Don't worry. It's never during any dangerous bits, like using the oven. I promise). I also blast my favorite music while I'm baking, so it gives me a chance to jam out and dance around like the crazy fool I know I am deep down in my soul.
And I also burn off calories I'm bound to consume later, right?

Right?! ...

Right. I'll just be swimming in da Nile over there ... Oh, I'm so punny. Someone help me.

And, really, baking is just plain fun! And I'm hoping that with this blog (and my eventual business!) I can push myself to add more baking fun into my life. From now on, no more Netflix binges for me after work! I'm going to attempt to be a little more productive with my time. =)

So, please, leave some comments below with any suggestions for future blog posts or baking endeavors! I'd really appreciate it.

And if you've made it all the way through my ramblings, thank you so much for reading!!

Bake on with your bad selves!

- Jackie