Baked Sunday Mornings

a sweet journey through baked: frontiers | explorations | elements | occasions

  • Join
  • The Rules
  • Recipe Schedule
  • About
  • Contact
You are here: Home / Archives for Baked Occasions

Final Roundup: The Baked Brownie

May 18, 2020 by Sheri

Well, here it is. We started this group in November 2010, with Baked Elements, and we’ve baked our way through four books and 272 recipes.

It’s only fitting that our last recipe is The Baked Brownie, the one that Oprah declared one of her favorite things way back in 2009.

Also fitting that we had a rogue baker on our last post as well. A hallmark of the loosey-goosey quality of this group, rogue baking was always encouraged as long as it was a Baked recipe. Thank you Dafna – great choice, too!

We can’t wrap up the group without a huge thanks to Matt and Nato for their support, and to their publisher, who allowed us to post every single recipe!

These are some stunning brownies, made by equally stunning bakers. Leave comments here – did you have a favorite Baked recipe out of the 272? What were your favorite Baked Sunday Mornings moments, experiences?

You are invited to the Inlinkz link party!

Click here to enter


Filed Under: Baked Occasions, Roundup Tagged With: brownies, chocolate, new frontiers

Leave Your Links: Hazelnut Cinnamon Chip Biscotti

April 19, 2020 by Sheri

How did you like the biscotti? Leave your links here.

Filed Under: Baked Occasions, Leave Your Links Tagged With: biscotti, hazelnuts, new frontiers

Roundup: Honeycomb Bars

May 20, 2019 by Sheri

Honeycomb bars – delicious, and best for dessert! Plus Little Baker Bunny went rogue with the amazing s’more nut bars, and Kat classed it up with cherries and maple in hers.

You are invited to the Inlinkz link party!

Click here to enter


Filed Under: Baked Occasions, Roundup Tagged With: almonds, bars, honey, new frontiers

Leave Your Links: Sour Cherry Slump

July 29, 2018 by Sheri

Sour cherries, success or slump? Leave your links here!

Filed Under: Baked Occasions, Baked: New Frontiers, Crisps/Crumbles Tagged With: cherries, fruit, new frontiers

Leave Your Links: Banana Cupcakes with Vanilla Pastry Cream

October 7, 2017 by Littlebakerbunny

Let’s see those cupcakes, bakers — leave your links here!

Filed Under: Baked Occasions, Leave Your Links Tagged With: banana, cupcakes, new frontiers

Roundup: Pumpkin Chocolate Chip Loaf

September 26, 2017 by Littlebakerbunny

Our bakers loved this loaf (or, in one case, muffins) — what a great way to kick off fall and Baked: New Frontiers!

Filed Under: Baked Occasions, Roundup Tagged With: bread, chocolate, new frontiers, pumpkin

Leave Your Links: Pumpkin Chocolate Chip Loaf

September 23, 2017 by Littlebakerbunny

How did everyone enjoy our first foray into New Frontiers — and pumpkin spice season? Leave your links here!

Filed Under: Baked Occasions, Leave Your Links Tagged With: bread, chocolate, new frontiers, pumpkin

Roundup: Peppermint Chocolate Chip Meringues

September 14, 2017 by Sheri

That’s a wrap! Here’s the last roundup for Baked Occasions – thumbs up all around from our bakers.

On to Baked: New Frontiers in Baking!

Filed Under: Baked Occasions, Roundup Tagged With: occasions, peppermint

Leave Your Links: Peppermint Chocolate Chip Meringues

September 9, 2017 by Sheri

Who made the last recipe on our Baked Occasions schedule? Leave your links here!

Filed Under: Baked Occasions

In the Oven: Peppermint Chocolate Chip Meringues

September 2, 2017 by Littlebakerbunny

This is it for Baked Occasions — we’ve reached the end of the schedule! We’re finishing up with Peppermint Chocolate Chip Meringues. Posting date is September 10.

Peppermint Chocolate Chip Meringues
Author: Matt Lewis & Renato Poliafito
Ingredients
  • 4 large egg whites, at room temperature
  • 1⁄4 teaspoon cream of tartar
  • 1 cup (200 g) granulated sugar
  • 1⁄4 teaspoon peppermint extract
  • Red food dye or gel
  • 4 ounces (115 g) mini chocolate chips, or regular chocolate chips, roughly chopped (about 3⁄4 cup)
Instructions
  1. Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.
  2. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites on medium speed for 1 minute. Sprinkle the egg whites with cream of tartar and beat on medium-high speed until soft peaks form.
  3. Turn the mixer to medium speed and add the sugar, 2 tablespoons at a time. After all of the sugar has been added, increase the mixer speed to high and beat just until stiff peaks form; the whites should still be shiny, not dry.
  4. Remove the bowl from the mixer and use a rubber spatula to fold in the peppermint extract, food dye (a few drops at a time until the desired color is reached), and chocolate chips until combined.
  5. Drop the mixture by heaping teaspoons onto the prepared baking sheets 1 inch (2.5 cm) apart. (Alternatively, you can pipe the meringues into a Hershey’s Kiss–like shape using a pastry bag fitted with the largest round tip so that the chocolate chips can pass through.) Bake just until the meringues color and are not wet at all, 55 to 60 minutes, then turn off the oven, crack the oven door, and allow the meringues to cool completely in the oven.
Notes
[i]How to Store[/i]: The meringues will keep, tightly covered, at room temperature for up to 4 days.
3.5.3226

 

Filed Under: Baked Occasions, Cookies, In the Oven Tagged With: chocolate, cookies, mint, occasions

Next Page »

Search

Bakers

Posts, by type

Archives

Tags

almonds banana bars booze bread breakfast brownies Bundt cake candy caramel cheese cheesecake cherries chocolate cinnamon citrus coconut coffee cookies corn crisp cupcakes drink drinks elements explorations fruit hooch ice cream lemon malt muffins new frontiers nuts occasions pancakes peanut butter pie pudding pumpkin scones strawberries tart whoopie pies

Admin

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress