Cinnamon Cardamom Snikerdoodles

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As I get into a new routine with my job, I am getting on more of a schedule for blogging. I hope to share my take on favorite holiday cookies! 

When I was growing up, my aunt and uncle lived just a few homes down from us. We spent winter break baking holiday cookies to share with our cousins on Christmas Eve. One of the cookies we made were snickerdoodles! As a child, the name made me smile 😀 I created my Cinnamon Cardamom Snickerdoodles last winter, when I was experimenting with cardamom pods. 

snickerdoodle cookies, recipe amandas plate, snickerdoodle recipe

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Walnut Chocolate Chunk Cookies

chocolate walnut chunk cookies

Chocolate chip cookies are a classic treat, that everyone I know loves and enjoys. They were invented in 1938, by Ruth Graves Wakefield, who owned the Toll House Inn at the time. There are so many ways to put your own spin on them! My salted brown butter chocolate chip cookies , pumpkin spice chocolate chip cookies and  chocolate chip cookies (that have the addition of milk powder I learned this from Chef Christina Tosi) are a few of my favorites!

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Peanut Butter Oatmeal Cookies

peanut butter oatmeal cookies

If you have worked with me, you know I love to bring treats in to work, especially for meetings. It’s a great way to make meetings more enjoyable for all 😀 And I get feedback on the recipes, as I work to develop them 😀 It’s a win-win for all <3

In preparation for a few meetings this week, I wanted to create a new cookie. After seeing some peanut butter M&Ms I decided to try

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Pumpkin Nutella Bread

Pumpkin Nutella Bread recipe

The official start to fall is a few weeks away, yet we are seeing pumpkin everything all around. Since our relocation to Michigan, my blogging has slowed a bit as I continue my job search, unpack and organize and get settled.

I first created my Pumpkin Nutella bread over two years ago and wanted to remake and photograph it, in time for fall. The recipe was inspired by a pumpkin bread

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Banana Oat Nut Muffins

banana muffins, oat muffins

School has just begun and with a new school year comes excitement, nerves and the common ‘what’s for breakfast?’ question. Because mornings are often the busiest part of the day, I love to create breakfasts that can be enjoyed on the go. 

 

banana nut oat muffins, banana oat nut muffins

These banana

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Zucchini Cakes with Herb Dipping Sauce

zucchini cakes

I love zucchini, but I feel that it must be transformed somehow. Zucchini fries, little zucchini medallions with mozzarella, zucchini bread (my mom was sneaky like so many moms are about vegetables) or zucchini cakes!

Zucchini is currently in season, as demonstrated by the monster piles of zucchini I found at the Farmer’s Market. I brought a few home and decided to make some zucchini cakes with a herb dipping sauce.

zucchini cakes

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Banana Nut Muffins

Amanda's Plate Banana Nut Muffins

During the month of Ramadan it is really important to wake before sunrise to hydrate and have a proper breakfast. This  pre-dawn meal is called ‘Suhoor’, in Arabic. 

Waking in the wee hours of the morning and trying to figure out what to eat can be a challenge.

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Chocolate Cupcakes

chocolate cupcakes

Everyone loves a moist, chocolate cupcake, especially on Valentine’s Day. This is an easy fool proof recipe that is sure to impress your sweetheart this Valentine’s Day.

cupcakes, chocolate cupcake recipe

This recipe is a favorite of mine because it makes 12 cupcakes (no need for 24 in our small household).

 

I shared these cupcakes on Q Fox 13! Watch here: Valentines Day Treats

On to the recipe 🙂

Chocolate Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ⅓ cup vegetable oil
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ½ cup cocoa powder
  • ¾ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
Chocolate Buttercream
  • ½ stick unsalted butter, at room temperature
  • ¼ cup melted chocolate
  • 3 cups powdered sugar
  • 2-3 tablespoons milk
Instructions
  1. Preheat oven to 350 degrees
  2. Line cupcake pan with cupcake liners
  3. In a stand mixer, using the paddle attachment, cream together vegetable oil and sugars, until light in color.
  4. Add in the vanilla extract and eggs and continue mixing.
  5. Sift in the cocoa powder, all purpose flour, baking soda, baking powder and salt to your bowl.
  6. Pour in the milk and mix until combined. *Do not overmix*
  7. Pour batter into cupcake cups and bake for about 18 minutes.
  8. Allow to cool completely.
Chocolate Buttercream
  1. Mix together butter, melted chocolate, powdered sugar and milk, until smooth. Add more milk if needed.
  2. Pipe buttercream over cupcakes
  3. Enjoy!

 

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French Madeleines

French Madeleines

Last summer, my husband bought a cookie from Starbucks.

Offended? Me? No.

My husband just bought a cookie wrapped in plastic from a store. Which is basically code for “I wish my wife would make these cookies at home”.

And make them I did! I’ve been making them since. And now

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