Wednesday, April 15, 2015
You know those recipes you have tucked in your memory that is on your forever-long baking list? Yes, those recipes you want to make, but never got around to. I know I`m not the only with these to-bake lists! These lemon snowball cookies/Russian Tea Cakes/wedding cookies/butterballs have been on my list for awhile. Gosh, with all those alternative names, you know it has to be popular!
Despite my undeniable love for peanuts, cashews, pistachios, and all sorts of nut butters, I prefer them to not be in my cookies or brownies. As a lover of lemon flavored desserts, I knew it was meant to be when I discovered lemon snowball cookie recipes. In hipster slang, I was like, YASSS, because "yasss" was even a thing.
Thursday, April 9, 2015
I`ve been stressed out lately with studying, graduate school stuff, and just life that cookies are a must! Who doesn`t love a good cookie, right? Chocolate chip cookies, as classic drop cookies, are simple and easy to bake often. Growing older, I have learned to appreciate more "adult flavors" and wanted to try ginger lemon as drop cookies.
As a lover of all lemon-flavored desserts, I knew I was going to love these! My first encounter with this ginger-lemon flavor combo was when I tried the ginger lemon cupcake from Sprinkles Cupcakes. Yeah, I totally fell in love with that cupcake! I`m devastated they no longer offer it in their menu anymore. I need to learn how to make them! I transfer that love into cookies, because I can bake cookies way better than cupcakes.
Tuesday, March 31, 2015
It`s Hearts In My Oven`s 3rd Blogiversary!!!!! YAYYY!! Sorry for all the exclamation marks, but I`m just so excited! :D My little internet space turned 3 this past Sunday. Of course, as tradition, I baked cake to celebrate! :)
I`m always excited every year for this, because I get to dream up, bake, and eat a yummy cake until I get a food baby. Who am I kidding, I always have a food baby! Haha! This might be a baking/sweets blog and cake does show up, but not cakes that take too much time. Bundt cakes, sure. Those are 1 pan, simple glaze or frosting cakes. But, cakes with more than 1 layer and frosted all pretty...well, I don`t have too much time for those. The baking, chilling, frosting, and more chilling process is a lot of work. Also, I don`t have enough people to eat the whole cake (my parents aren`t too fond of cakes).
This year, I knew I wanted to bake a chocolate cake as I discovered that I am a chocolate cake fan, but only if the cake is actually good. No, really, Lynna? It`s because a chocolate cake from the grocery store does not cut it with my taste buds. For the past 2 blogiversaries, I`ve made a lemon cake and a berry cake. Both were lighter flavors so I wanted to change it up a little. Plus, the Brown Betty Cookbook hasn`t disappointed me yet! I`ve loved everything I baked from it!
Wednesday, March 25, 2015
I`m back with some blueberry coffee cakes in cute little bundt forms! I had a large box of fresh blueberries and was dreaming of sweets studded with these beauties.
There are many reasons why these coffee cakes are the bomb. For starters, they are made with brown butter. There`s also blueberry yogurt in the batter. They each have a layer of streusel running through the middle, just like regular coffee cake! Then, they`re topped with some blueberry glaze to enhance their blueberry-ness! Total win.
I`ve encountered coffee cake recipes where the streusel is in the middle, while others have the streusel as a crumb topping. I decided to go with the middle, since I add streusel on top of basically everything, without the coffee cake inspiration.
Originally, I wanted to zest some oranges into the batter, but when I went to bake these, I had none. However, the next day when I photographed them, I did! I adorned each little coffee cake bundt with blueberries and orange zest. Completely optional, but they do look pretty.
Tuesday, March 3, 2015
Since Spring is swiftly approaching in a few weeks, I can finally share this recipe. I don`t know about you, but I always eat blueberry muffins with streusel toppings. The streusel topping on muffins are my favorite part about eating muffins. Why not just make cookies that taste just like those muffin tops?
Even though blueberries aren`t in season yet, don`t fret. These cookies are made with frozen wild blueberries. Fresh fruits are always favorable to many, but personally, I love baking with frozen blueberries more than I do with fresh blueberries. Wild blueberries, especially, since they are smaller (less water content) and they still have the blueberry taste.
It may not be the season for sweet, plump, fruits yet, but you can get a little sneak peak of them with these delicious cookies! I mean, streusel + cookies! Do I need to say more? Nope.