After much deliberation, I have decided that I will no longer be updating The Bumbling Baker.
When I started this blog two years ago, my passion for baking was fuelled partially by my Mom's long-distance interest and encouragement, and grew as I spread my creativity and goodies among my friends, family and colleagues.
In November, my Mom passed away, and to be honest, baking is just too hard for me right now - I'm always reminded of her, and it's kind of a downer to know that I can't share the experience with her.
I've had a wonderful time learning from, and sharing with all of the fabulous baking bloggers I've met, and am so grateful to all of my readers who've commented on my posts, or emailed me, or linked to my blog. Your suggestions and thanks have made the experience worthwhile, and for that reason, I can't just delete the blog.
I'm hoping that one day I'll get my baking mojo back, and be able to post again.
Until that day, farewell my friends, and all the best to you in the New Year.
-dlb
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Do you realize how hard it is to try to photograph delicious, delicious cookies right after they're baked? It's really hard. All I want to do is eat three right off the baking sheet, and if I did that everytime, well, there wouldn't be any photos to post. Oh, and all of my taste buds would be scorched completely from ingesting molten cookie.
OK, on to the reason we're all here: S'mores Cookies. By now you know of my love for all things S'mores: I've made the delectable S'mores Bars and S'mores Cupcakes, both of which are delish.
But these cookies are amazing. AMAZING. I honestly bow down to the baker who came up with them, even though they are a bit time-consuming (you have to stop 8 minutes into the baking process to add the Hershey's bars and marshmallows). The end result is worth it. Trust me.
Make these and swoon, my friends. And don't worry too much about burning the roof of your mouth with hot cookies - I can tell you from experience it only lasts a few days. :)
The ingredients:
The cookies, before they were baked, and the marshmallows and chocolate pieces were added halfway through:
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Ugly Dude
4
I'm supposed to be studying for a job interview I have this week, so I'm going to be brief in today's write-up and just give you the facts about this dessert:
1. If you need to use up leftover bananas, this is a great way to do it.
2. Chocolate and bananas are a match made in heaven.
3. I used to think that bread pudding was the same thing as blood pudding. I'm really glad I figured out the difference.
4. Like all of the recipes I love, this is easy to make.
5. This is really good warm, cold, with whipped cream or without. So basically, it's really good.
Enjoy... and wish me luck! :)
The ingredients:
2
After a long hiatus following my wedding and honeymoon, I'm back and baking up a storm!
Peach-Blueberry Crisp
Ingredients:
4 large fresh peaches, skinned, stoned and sliced
½ pint fresh blueberries
¼ cup sugar
1 tbsp. cornstarch
1 tsp. lemon zest
Topping:
½ cup quick oats
¼ cup firmly-packed brown sugar
1/3 cup all-purpose flour
¼ tsp. nutmeg
½ tsp. cinnamon
1 tbsp. cold butter
1 tbsp. canola oil
Directions:
1. Preheat oven to 375°F degrees.
1
It's been way too long since I last posted, and I do not have any good excuses, so I'm doing the only thing I can think of to win your favour - I'm offering you this simple but spectacularly delicious Ice Cream Pie recipe.
The ingredients:
3
When I was a kid, I remember attending a beach party at school where all the students dressed up in shorts, sandals and sunglasses, laid on beach towels in the gym, and ate popsicles while listening to the Beach Boys. Of course we were only pretending that it was summer, as the party took place in the dead of winter, with several feet of hard-packed snow on the other side of the wall, and the radiators seemingly hissing along to "California Girls" as they kept the room a toasty 25 degrees.
The batter after the food coloring is mixed in:
Baked and cooling and delightfully pink:
Frosting:
Smells (and tastes) like summer!:
Directions:
S'mores Cookies
Cookies
Do you realize how hard it is to try to photograph delicious, delicious cookies right after they're baked? It's really hard. All I want to do is eat three right off the baking sheet, and if I did that everytime, well, there wouldn't be any photos to post. Oh, and all of my taste buds would be scorched completely from ingesting molten cookie.OK, on to the reason we're all here: S'mores Cookies. By now you know of my love for all things S'mores: I've made the delectable S'mores Bars and S'mores Cupcakes, both of which are delish.
But these cookies are amazing. AMAZING. I honestly bow down to the baker who came up with them, even though they are a bit time-consuming (you have to stop 8 minutes into the baking process to add the Hershey's bars and marshmallows). The end result is worth it. Trust me.
Make these and swoon, my friends. And don't worry too much about burning the roof of your mouth with hot cookies - I can tell you from experience it only lasts a few days. :)
The ingredients:
The cookies, before they were baked, and the marshmallows and chocolate pieces were added halfway through:The end result:
Recipe Here - you'll never be the same again... :)
Ugly Food For An Ugly Dude
Ugly DudeIf you've ever ventured to look at some of the links I've provided to baking sites I enjoy, you've probably noticed that they they're all very pretty, and their baked stuff looks incredible. Oh, and with the exception of Sweet Boy, all of said bakers are LADIES.
I still don't know how I happened to find this blog, but I'm glad I did. Ugly Food For An Ugly Dude is Ugly Dude's contribution to the world of baking blogs, and some of his stuff sure is ugly.
What I love about his blog is the humour and honesty about putting a bunch of time and energy into a project that doesn't always look, but still often tastes, good. Plus, I think it really illustrates how the every man (pun intended), can bake up delicious treats.
Here are some of my favourite posts:
Coconut and Roasted Pineapple Dacquoise
Take a look... I'm sure you'll enjoy!
Chocolate-Banana Bread Pudding
Puddings
I'm supposed to be studying for a job interview I have this week, so I'm going to be brief in today's write-up and just give you the facts about this dessert:1. If you need to use up leftover bananas, this is a great way to do it.
2. Chocolate and bananas are a match made in heaven.
3. I used to think that bread pudding was the same thing as blood pudding. I'm really glad I figured out the difference.
4. Like all of the recipes I love, this is easy to make.
5. This is really good warm, cold, with whipped cream or without. So basically, it's really good.
Enjoy... and wish me luck! :)
The ingredients:
Cooking the bananas in yummy, yummy butter:
Baked and smelling divine:
Topped with a dollop (okay, scoopful) of whipped cream:
Peach-Blueberry Crisp
Recipes
After a long hiatus following my wedding and honeymoon, I'm back and baking up a storm! This delicious crisp was made way back in August, when peaches and blueberries were bountiful (and cheap!) in Ontario, and just begging to be combined in a recipe. Luckily, I took the time to photograph this one, because it really turned out well.
I adapted this recipe from Andri Tscharner's Peach-Blackberry Crisp, and replaced the blackberries with blueberries, but you could use the original ingredients and I'm sure it would taste and look just as great.
I love how the flavours of the blueberries and peaches blend so beautifully with the simple crisp in this recipe, and the resulting wine colour of the baked fruit is just stunning.
If you enjoy simple, hearty dessert recipes, then this one is for you. With a generous scoop of vanilla ice cream, this is one recipe that served cold, will stifle the sweltering days of summer, and served warm, will cut the crispness (crisp - crispness, get it?) of fall.
The ingredients:
I adapted this recipe from Andri Tscharner's Peach-Blackberry Crisp, and replaced the blackberries with blueberries, but you could use the original ingredients and I'm sure it would taste and look just as great.
I love how the flavours of the blueberries and peaches blend so beautifully with the simple crisp in this recipe, and the resulting wine colour of the baked fruit is just stunning.
If you enjoy simple, hearty dessert recipes, then this one is for you. With a generous scoop of vanilla ice cream, this is one recipe that served cold, will stifle the sweltering days of summer, and served warm, will cut the crispness (crisp - crispness, get it?) of fall.
The ingredients:
Beautiful medley of fresh fruit:
Baked and steaming:
Summer's bounty:
Peach-Blueberry Crisp
Ingredients:
4 large fresh peaches, skinned, stoned and sliced
½ pint fresh blueberries
¼ cup sugar
1 tbsp. cornstarch
1 tsp. lemon zest
Topping:
½ cup quick oats
¼ cup firmly-packed brown sugar
1/3 cup all-purpose flour
¼ tsp. nutmeg
½ tsp. cinnamon
1 tbsp. cold butter
1 tbsp. canola oil
Directions:
1. Preheat oven to 375°F degrees.
2. Spray an 8-inch square, glass baking dish with cooking spray.
3. Arrange peaches in the dish and scatter blueberries on top.
4. Stir sugar and cornstarch together and sprinkle over fruit.
5. Sprinkle the lemon zest over the fruit filling.
6. Mix the topping ingredients together, and sprinkle over fruit.
7. Before baking, place baking dish on a cookie sheet or a piece of foil in the oven, to avoid overflow onto the oven floor.
8. Bake for 40-45 minutes, until filling is bubbling and crust is slightly golden.
Ice Cream Pie
Pies, Recipes
It's been way too long since I last posted, and I do not have any good excuses, so I'm doing the only thing I can think of to win your favour - I'm offering you this simple but spectacularly delicious Ice Cream Pie recipe. Feel free to use the ice cream flavour of your choice, and go nuts with the toppings if you want. This recipe is all about freedom and creativity!
I will admit that there is absolutely nothing homemade about this dessert, but trust me - everyone who tries it will rave. It's great for a hot day, or a big cookout, or when you're feeling a little - ahem - hormonal. :)
Enjoy!
The ingredients:
Chocolate sauce layer:
Followed by melty ice cream:
Drizzled in yummy caramel sauce:
The thing of dreams (and busted seams!):
Ice Cream Pie
Ingredients:
1 chocolate pie shell
1 pint ice cream, softened (any flavour you like!)
1 container Cool Whip, thawed
1/4 cup caramel sauce
1/4 cup chocolate sauce
1/2 package Oreos, crushed
Directions:
1. Spread the chocolate sauce evenly on the inside of the chocolate pie shell.
2. Spoon the softened ice cream on top of the chocolate sauce, evening it out with a spatula, until it's about an inch and a half from the top of the crust.
3. Drizzle the caramel sauce evenly on top of the ice cream.
4. Spoon the whipped topping on top of the caramel sauce layer, covering the whole pie with a thick layer.
5. Sprinkle the top of the pie with crushed Oreos.
6. Freeze immediately for at least 2 hours.
7. Allow to thaw for a few minutes before cutting.
Pink Lemonade Cupcakes
Cupcakes, Recipes
When I was a kid, I remember attending a beach party at school where all the students dressed up in shorts, sandals and sunglasses, laid on beach towels in the gym, and ate popsicles while listening to the Beach Boys. Of course we were only pretending that it was summer, as the party took place in the dead of winter, with several feet of hard-packed snow on the other side of the wall, and the radiators seemingly hissing along to "California Girls" as they kept the room a toasty 25 degrees.I'm sad to report that this is what our Toronto summer has felt like this year - imaginary. With temperatures ranging from 20 - 26 degrees, it's hardly been a scorcher, which is why I decided to use some creativity to recall the Augusts of my youth.
These pink lemonade cupcakes certainly do the trick. I adapted a pink lemonade cupcake recipe that I found on the Internet via Cast Sugar. The cake is moist with a slight tang, and the frosting is not overly sweet due to the addition of several tablespoons of pink lemonade concentrate to the mixture. The pink colour is fun, and adding lemon candies (tart or sweet - your choice) and other embellishments will perk your mood right up - at any time of year.
Enjoy!
The ingredients:
The batter, before the pink food colouring is added:
The batter after the food coloring is mixed in:Baked and cooling and delightfully pink:Frosting:Smells (and tastes) like summer!:Pink Lemonade Cupcakes
Cupcakes:
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup thawed frozen Pink Lemonade Concentrate
1/4 cup buttermilk
Pink food coloring (can use gel, or use red liquid food coloring, but only a few drops)
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup thawed frozen Pink Lemonade Concentrate
1/4 cup buttermilk
Pink food coloring (can use gel, or use red liquid food coloring, but only a few drops)
Directions:
1. Preheat oven to 350 F. Line muffin pan with liners (makes 12 cupcakes).
2. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate.
4. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.
2. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate.
4. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.
5. Add just enough food coloring to turn the batter a light shade of pink.
6. Scoop batter into liners (fill about three-fourths full).
6. Scoop batter into liners (fill about three-fourths full).
7. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
8. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Lemonade Buttercream Frosting:
2 & 3/4 cups icing sugar
1/2 cup unsalted butter, at room temperature
1/8 tsp. salt
3 - 5 tbsps. pink lemonade concentrate
2 & 3/4 cups icing sugar
1/2 cup unsalted butter, at room temperature
1/8 tsp. salt
3 - 5 tbsps. pink lemonade concentrate
Pink food coloring
Directions:
1. Add the butter, confectioner’s sugar, salt, lemonade concentrate, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.
2. Turn the speed to med-high until the buttercream is fluffy and uniformly pink.
3. Pipe or spread onto cooled cupcakes.
4. Use lemon candies or other edible decorations to embellish the frosted cupcakes.
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