Monthly Archives: August 2013

Smore Pie


I made this over the weekend.

The verdict: Crazy sweet, but delicious. The sweetness makes it almost hard to eat though. :/

Next time: Graham cracker crust, brownies, homemade marshmallow cream.


Sauce. (Tomato paste)

Toppings. (Chicken meatballs)

Cheese. (Shredded mozzarella)

Baked! (Yum)

Pizza baked on the sheet of stainless steel (preheated to 445F) was the closest I’ve gotten to a really crisp crust. I bet it would be even crisper if I had given the steel more time to come to temperature. Shamiq and I were hungry and threw the pizza in the moment the oven hit 445F… So we’ll have to be more patient next time!

Blueberry Cornbread Muffins

Blueberries in the powered ingredients

Finished blueberry muffins!

I followed the Smitten Kitchen cookbook’s Blueberry Cornbread Butter Cake recipe… But I didn’t have an 8×8 pan as it called for, so I made muffins instead. They turned out lovely, though the flavors seem more fitting for a coffee cake. WILL MAKE AGAIN.

Blueberry Galette

Original recipe from here: Blueberry Galette




I’ve never made a galette before — but I think I should make more! It was super easy (especially because I cheated with a pie crust from a box) and tasty. And looked pretty nice.

Brown Butter Snickerdoodles & Chocolate Ancho Cookies

I made two batches of cookies last week — Brown Butter Snickerdoodles and Chocolate Ancho Cookies.

Both turned out pretty well, though I made a few modifications.

For the snickerdoodles:
– I skipped the caramel, they were more than sweet enough
– I added an extra tbsp of butter and an egg, since the batter seemed too much like a shortbread

For the ancho chili cookies:
– I sliced them thinner
– Baked for much less time, though that depends on how thick the slices are. I found more around 12 minutes worked, even for thicker slices

Unfortunately, I took no pictures.