Bread, Cakes & Cookies

Well, hello there! It’s been 90 days since the start of my Quarantine Kitchen baking adventures. My last little pink mixer update was on April 21st (which was 57 days ago), so I figured it was time for another update.  

For a quick refresh on that last update:

9 loaves of bread

8 dozen cookies

6 dozen Greek Easter Cookies

4 dozen Triple “C” Cookies

3 dozen "Paw" Nut Butter Treats

2.5 dozen Baileys Brownie Bars

2 dozen Carrot Cake Cupcakes

1 dozen Espresso Chip Muffins

Since then, I’ve not only gotten a little pink hand mixer to match, but I’ve also increased my baking list quite a bit. 

I’ve experimented with new bread recipes and tested different hydration levels for my tried-and-true Rustic French Bread. I’ve tried my hand at icing and decorating cakes (both large and small). Plus, I’ve expanded and diversified my cookie offerings! 

For the most part, my baking has stayed within three main categories: bread, cakes, and cookies. 

Lettering, weird loops, prettiness, sarcasm, all the fun in one bucket.

Bread

• 10 loaves of bread

• 1 Raisin Bread loaf

• 1 dozen NY-style bagels

Cakes

• 3 Brown Butter Coffee Cakes (recipe here)

• 2.5 dozen Baileys Brownie Bars

• 2 dozen Lemon Cheesecake Bars

• 2 dozen Espresso Chip Muffins

• 2 dozen Carrot Cake Cupcakes

• 1 Lemon Blueberry Cake

• 1 dozen Banana Chip Muffins

Cookies

• 9 dozen Kitchen Sink Cookies

• 8 dozen Greek Butter Cookies (recipe here)

• 7 dozen Margarita Macarons (recipe here)

• 4 dozen Peanut Butter Cookies

• 4 dozen Chocolate Chunk Cookies

• 4 dozen Triple “C” Cookies

• 4 dozen Mocha Crinkle Cookies

• 4 dozen "Paw" Nut Butter Treats

• 2 dozen Lemonade Macarons

• 2 dozen Piña Colada Macarons

One theme that keeps popping up in my baking is coffee. Bread, cakes, cookies, and yes, muffins, too—if I can find a way to incorporate coffee in the recipe, I’m doing it. 

So for all my fellow coffee lovers, this one is for you!

Espresso Chip Muffins

(makes approx. 1 dozen muffins)

Ingredients:

• 2 cups all-purpose flour

• ¾ cup sugar

• 2 ½  teaspoons baking powder

• 1 teaspoon ground cinnamon

• ½  teaspoon salt

• 1 cup milk

• 2 tablespoons instant coffee granules

• ½  cup butter, melted

• 1 large egg

• 2 teaspoons vanilla extract

• 1 cup espresso baking chips (can substitute semi-sweet chips instead)

Directions: 

• Preheat oven to 375°. 

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. 

• In another bowl, combine milk and coffee granules until coffee dissolves. 

• Add the butter, egg, and vanilla to the coffee mixture. 

• Combine wet and dry ingredients. 

• Fold in chocolate chips.

• Fill paper-lined muffin tin (about ⅔ of the way full). 

• Bake for 17-20 minutes or until a toothpick comes out clean. 

• Cool before moving to wire racks.

Happy baking!

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