Tag Archives: Recipe Round-Up

Friday Favorites: Bare-Bones Baking

Oh, hello. Are you social distancing? Good—me too!

I have tons of baking supplies at the moment; I scooped up 20 extra pounds of flour when everything started to go to hell about three weeks ago. Before anyone scoffs, I’m not taking from others, baking is literally my job. I understand, however, that you may not have had a 10 pound bag of chocolate chips from Costco on your list, and even if you did, the likelihood that you actually got it is not great. But. But! You don’t need 20 pounds of flour or a gazillion chocolate chips or even to sacrifice eggs in the name of baking during this pandemic.

Real talk—if there ever were a time to bake, this is it. We’re all going to be home a lot; we are going to need things to do to pass the time. For better or worse, baking is entertainment, a way to redirect your mind, and it results in something delicious for you and your family/significant other/roommate(s). You’re going to need something to do between your Zoom meetings and burning through Love is Blind.

These are some of my favorite bare-bones recipes, meaning that maybe they don’t require eggs or can be made with different fats or use only the smallest quantities of everyday ingredients that are hard to find right now. These are the things you can make when you don’t have much in your pantry. I want you to get the most bang for your baking buck, you know? And in that spirit, all the recipes I post (and I will continue to post) for the foreseeable future will fit into these categories or come with substitutions.

We’re all in this together.Friday Favorites: Bare-Bones Baking

Oatmeal Blender Pancakes

These excellent pancakes just happen to be vegan and gluten-free, so you won’t need hot-ticket items like flour, butter or eggs to make ‘em. As long as you have oats, oil and some form of milk (plant or dairy)—oh, and a blender—you can make a shortstack in record time. Heads up that these freeze well and can be microwaved for pancakes on-demand.Friday Favorites: Bare-Bones Baking

Buttermilk Biscuits

I am happy to eat a biscuit any time of day. They take just a few minutes to whip together and can be on your table in about half an hour. Don’t want to sacrifice a whole stick of butter? Swap half for shortening, or try coconut oil biscuits. Cream Biscuits & Cornmeal Biscuits are also great options right now.

One great thing? Biscuits don’t require any eggs. They sure are delicious with them though.Friday Favorites: Bare-Bones Baking

Sour Cream Waffles

I have half a container of sour cream that needs a purpose, so I’m going to make some waffles this weekend. If you’re not in the same position, you can swap in some plain yogurt, or use buttermilk in place of both the milk and sour cream. I won’t be able to eat all the waffles at once, which is wonderful for future me. They can be frozen and reheated in the toaster when the mood strikes. Trust me, the mood will strike.

If you need your waffles to be gluten-free or vegan, try these Cornmeal Waffles.Friday Favorites: Bare-Bones Baking

Chocolate Chip Cookies

No dessert is quite as comforting as a chocolate chip cookie, and chances are that you have some chocolate chips or a bar that can be bashed up, thrown into some cookie dough, and baked. Don’t have cornstarch? Nothing terrible will happen if you leave it out. Same with vanilla. You can also swap all the sugar for brown sugar. I haven’t tried using all granulated sugar in this recipe, but if that’s all you have, you can use this cookie base, minus the sprinkles.

Heads up that cookie dough can be rolled into balls, placed on a parchment-lined baking sheet and frozen. Once they’re frozen-through, put the dough balls in a freezer bag. You can bake the cookies from frozen at a later date, adding a minute or so to the baking time.

Don’t want to make a whole batch of cookie dough? You can make just enough to make one cookie!

Need your cookies to be vegan or gluten-free? Try these—you can swap in peanut butter in a pinch.Friday Favorites: Bare-Bones Baking

Vanilla Wafers

This was the recipe that got me into this whole baking racket. The ingredient list is short and sweet, but the recipe makes a ton of cookies and they keep forever.Friday Favorites: Bare-Bones Baking

Boterkoek {Dutch Butter Cake}

This was almost a list without a cake—most require a lot of ingredients, including several suddenly-precious eggs. Boterkoek, however, requires just one lone egg and the remaining ingredients are almost all pantry staples, which is a win. Oh, and nothing terrible will happen if you leave out the almond extract and ginger.Friday Favorites: Bare-Bones Baking

Blondies

These are super easy and require just six ingredients (in small amounts!) at their most basic. Throw in whatever mix-ins you have or try one of the options in my archives.

My peanut butter blondies are super popular and can be made with regular chocolate chips and without the Oreos. Oh, and if you’re looking for the recipe that’s pictured, it’s not on the site quite yet—next week.Friday Favorites: Bare-Bones Baking

Brownies

Everyone loves brownies! Make ‘em with a gorgeous, glossy, and gluten-free, or swap out the dry ingredients for flour if you’re in a pinch. No chocolate for melting? Make cocoa brownies—feel free to simplify them by using all granulated or brown sugar. Heads up that brownies freeze incredibly well and are super delicious when ice cold.Friday Favorites: Bare-Bones Baking

Easy Raspberry Jam Squares

These squares require minimal ingredients (no eggs!) and you can make them any flavor you want. They’re somewhere between a blondie, an oatmeal cookie, and a linzer—a great recipe to have in your back pocket.Friday Favorites: Bare-Bones Baking

Magic Bars

I love a magic bar. They’re incredibly easy to make and can be made with damn near anything you have in your pantry, permitting that one of those things is sweetened condensed milk.

Don’t have cookies to crumble? Use crackers and a few tablespoons of brown sugar or try a blondie base. Only have one sort of topping? This is not a problem—just go with it! Magic bars are sort of…magical…that way.Friday Favorites: Bare-Bones Baking

Cornbread

Cornbread goes with everything. My recipe is naturally gluten-free, as it contains no flour, but if you’re running low on cornmeal, feel free to swap flour in for half the dry ingredients. Want to jazz it up? Add chorizo or jalapeños and/or cheese or herbs or bacon or…you get the point.

Friday Favorites: Bare-Bones Baking

Pizza Dough

Pizza dough requires minimal ingredients and can be used for way more than just pizza. Brush it with oil and sprinkle with za’atar for za’atar bread. Top it with everything bagel seasoning for something to snack on or use with a dip or spread or under runny eggs. Brush it with butter and sprinkle it with cinnamon and sugar for dessert pizza. As for pizza, use what you have. Barbecue sauce and cheddar? Throw some chicken on it. Pesto and mozzarella? YUM. Really, your only limitation is your imagination.Friday Favorites: Bare-Bones Baking

Got any bare-bones baking questions? Hit me up on here or social media! I’ll be keeping it simple around here for the duration of this thing. I hope you and your loved ones are all okay.

Friday Favorites: Valentine’s Day

Valentine’s Day is a divisive occasion, but whether you love it or hate it, it’s a week away. I, for one, think any excuse to show people you love them is a good one, and you won’t be surprised to learn that I express love primarily through food (and videos of dogs on Instagram).

Here are some of my favorite treats from Valentine’s Days past. Look out for a new one next Wednesday!Friday Favorites: Valentine’s DayRed Velvet Cheesecake Bars

I may associate red velvet with Oscar Night, but most bakers like to make it for Valentine’s Day. These bars are much simpler to make than the traditional cake, and bypass the frosting in favor of a thick layer of cheesecake.Friday Favorites: Valentine’s DayStrawberry Sugar Cookie Squares

I’ll never understand why strawberries are so popular for Valentine’s Day. Who wants to eat a flavorless February strawberry?! That said, freeze-dried strawberries are good year-round, especially when pulverized and mixed into soft sugar cookie squares and buttercream. They provide both flavor and color here—these are food coloring-free!Friday Favorites: Valentine’s DayChocolate-Covered Strawberry Buttercreams

Speaking of strawberry buttercream, that’s the name and filling of these homemade candies! The frosting is made and chilled before being scooped, rolled, and enrobed in dark chocolate.Friday Favorites: Valentine’s DayCoconut Cluster Brownies

I have a bit of a thing for cheap drugstore chocolate, which is exactly what inspired the milk chocolate-coconut candy layered on top of these brownies. I’ll take these over a heart-shaped box any day of the week!Friday Favorites: Valentine’s DayChocolate-Dipped Brown Butter Shortbread

These Chocolate-Dipped Brown Butter Shortbread hearts are one of my favorite recipes on this site. They’re simple to make and the flavors are universally loved, and while you can make them in any shape you like, I think they are particularly adorable as half-dipped hearts.Friday Favorites: Valentine’s DayChocolate Cut-Out Cookies

For all the class and restraint embodied in those shortbread, these cookies go in the exact opposite direction. They’re brash and bright and snarky and I l-o-v-e love them. Oh, and while icing is great, the rich chocolate cookies underneath are the real stars of the show.Friday Favorites: Valentine’s DayChocolate Puff Pancake {Dutch Baby}

Valentine’s falls on a Friday this year, and if you’re anything like me, making a fuss after a long workweek is not my idea of a good time, especially if it means I have to wear real clothes. Skip the fancy dinner and celebrate the morning after with a Chocolate Puff Pancake. It’s super delicious and easy to make and you don’t have to change out of your pajamas to make it.

Have you made any of these or any of my other Valentine’s Day recipes? Let me know in the comments or on social media!Friday Favorites: Valentine’s DayFriday Favorites: Valentine’s Day

Friday Favorites: 2019

Hello! Happy 2020! I’ve started this new year (decade?!) out by putting myself on a self-imposed kitchen break. I messed up four cakes in a row, so I figured I might be…dare I say…tired. Just a little worn out.

It makes sense—I cranked out about 100 new recipes last year, plus many celebration cakes and family dinners. I deserve a little break. Rest assured, I’ll be back in action next week, but it’s been nice to watch quality television and catch a couple of shows I’ve been meaning to see for months. And, of course, to reflect on some of my favorite things I made last year. Put simply, these are the recipes I had the most fun making, eating and sharing in 2019.Friday Favorites: 2019Neapolitan Cake

This certainly wasn’t the easiest thing I made this year, but sometimes the intricate things are the most fun to make. One batter, three kinds of cake and corresponding buttercreams organized in a checkerboard pattern and piped to a ridiculous degree…it’s not for everyone. But every once in a while, it’s fun to give in to a big project, especially when it’s time to slice it up.Friday Favorites: 2019Flourless Italian Rainbow Cookies

And speaking of “project” baking, these Flourless Italian Rainbow Cookies were one of my favorite mysteries to figure out last year. Nailing down the right ratio of almond paste to eggs to almond flour was challenging and tedious, yes, but it was also really fun. In retrospect, it’s probably why my brain is so deeply fried right now. #worthitFriday Favorites: 2019Pretzel Shortbread

This is a simple recipe, but it took a few tries to get it just right. Inspired by Philadelphia’s Lost Bread Co., these crisp, salty-sweet cookies are made with ground pretzels and then “pretzeled” themselves!Friday Favorites: 2019Lazy Lemon Curd + Lemon Meringue S’mores

This three ingredient lemon curd is hardly a recipe, but smear it on a graham cracker and squish it together with a toasted marshmallow and…well, it’s love. Lemon meringue love.Friday Favorites: 2019Buttermilk Pie with Oatmeal Crust

Once a reader said she used my Toasted Oat Graham Cracker dough as her pie crust, I knew I had to try it for myself. I made a few tweaks (couldn’t help myself!), but I love this chewy, cookie-esque crust almost as much as the vanilla-scented buttermilk custard baked into it.Friday Favorites: 2019Chocolate Cut-Out Cookies

I am not the best cookie decorator in the world, but tell me these aren’t adorable. Add to them that the cookies below the icing are rich, chocolaty and simple to make, and you’ve got your Valentine’s Day treat sorted. Not bad for the third day of the new year.Friday Favorites: 2019Frarej {Lebanese Lemon Chicken}

This is my family’s take on a hometown favorite. Lemony and garlicky as all get out, Frarej will become one of your family’s favorites, too!Friday Favorites: 2019Hot Fudge

I look forward to making ice cream toppings every summer. They’re fun to tinker with and always better than what you find at the grocery store. That goes double for this Hot Fudge, which is less sweet than you’d expect, but no less irresistible.Friday Favorites: 2019Carrot Cake Petit Fours

I won’t lie, these almost killed me—poured fondant is not for the faint of heart—but were they ever worth the effort.Friday Favorites: 2019Peanut Butter Marble Cake

I made this for my birthday and my six-year sobriety anniversary last year, and if I had it in me to bake right now, it’s the cake I’d choose to ring in the new decade. Chocolaty, peanut buttery, festive and fun—who could ask for anything more?

Have you made any of these recipes? Let me know in the comments or on social media!Friday Favorites: 2019

Most Popular Recipes of 2019

Another year has come and gone! Time to round up the most clicked and baked recipes of 2019 😊

As with previous year-in-review posts, a few of 2018’s most popular recipes have crept onto 2019’s list, including the top spot. There are some new “faces” too, of course, and each one has earned its spot in the, um…pantheon?…of your favorite E2 Bakes recipes because—make no mistake—this list has been curated by you. I’ll be posting a list of *my* favorite recipes of the past year later this week before returning to regular blogging next Wednesday.

Whether you’re new to my little blog or you’ve been with me from the beginning, thanks for being a part of this community. I wish you all a happy, healthy, joyful 2020 with lots of sweets and treats!Most Popular Recipes of 201910. Pumpkin Oat Dog Treats

These easy, food processor-friendly dog treats have been a hit with every canine who has tried them! Made with good and good-for-pups ingredients like oats, pumpkin purée, natural peanut butter and coconut oil, these are a fun way to let your dog friends know you love them.Most Popular Recipes of 20199. Toasted Oat Graham Crackers

I made these vegan gluten-free oat grahams to accommodate a friend on a trip to Maine a couple of years ago, and I’m so happy they’ve become popular with so many of you! I know at least one reader has used this dough as a crust for her pumpkin pie. I haven’t tried that specifically, but used her idea as inspiration for this year’s Oatmeal Pie Crust.Most Popular Recipes of 20198. Cornmeal Biscuits

Cornmeal Biscuits are the best of two worlds. If you can’t decide between cornbread and buttermilk biscuits, don’t fret—you can have them both! And if you’re feeling kicky, you can add pimento cheese flavors and make the best BLT of your life.Most Popular Recipes of 20197. Maple Layer Cake

This cake made an appearance on last year’s list, and I’m so happy to see it again. It’s got four tender layers, three doses of pure maple syrup, and a crunchy sugar topping you’ll love. Maple is most popular in the fall, but it’s actually a spring flavor, so I hope you’ll make this sooner than later.Most Popular Recipes of 20196. Pumpkin Pie with Toasted Pecan Crust

Another favorite from last year, I actually prefer this vegan gluten-free take on Pumpkin Pie to the butter-crusted custard-based original.Most Popular Recipes of 20195. French Apple Cake

There are a million French Apple Cake recipes out there, but this one is mine. It’s got tons of apples, buttery batter and a golden top that you won’t be able to resist!Most Popular Recipes of 20194. Pineapple Upside-Down Cake

I am crazy for this delicious and deliciously-easy Pineapple Upside-Down Cake! It’s made with plenty of brown sugar and pineapple juice, and has that beautiful caramel mosaic upside-down topping that we all know and love.Most Popular Recipes of 20193. Coconut Custard Pie

Coconut Custard Pie is the wintry sister of Coconut Cream Pie. They’re both made with a lot of the same ingredients, but this one’s filling is baked until toasty instead of cooked on the stovetop.Most Popular Recipes of 20192. Chocolate Macaroon Tart

This was one of the big surprises of the year. I had no plans to make this tart until I was actively making it, and it’s now a favorite of yours and mine! I can see why—how often do you find a dessert that’s five ingredients, grain- and egg-free, is basically a giant coconut macaroon filled with chocolate, and is dead easy?!Most Popular Recipes of 20191. Silky Smooth Sweet Potato Pie

The pie that was #2 last year has taken the top spot! Super smooth, beautiful and loaded with two pounds of sweet potatoes, I hope this recipe will find its way onto your tables for years to come.

Have you made any of these recipes? What was your favorite E2 Bakes recipe this year? Let me know in the comments or on social media!Most Popular Recipes of 2019

Friday Favorites: Maple Syrup

Hello from San Francisco! I’m visiting to celebrate my best friend, Tad’s 35th birthday (it’s today!) and do whatever people do in San Francisco. I’ve never been here before, so I’m excited to find out what that is. So far, it’s seeing Hamilton (again!) on tour and going to Sausalito.

What all this has to do with maple syrup and baking, I don’t know. What I do know is that I love to cook and bake with maple syrup, especially this time of year. It’s so delicate, but has incredible depth and versatility. I love it on pancakes and waffles, of course, but I’ve used it in everything from cookies to cake to nut butter to popcorn to pie! I’ve even got a new maple-centric recipe coming at you next week. But first, here are five of my favorite maple recipes from the archives.

Friday Favorites: Maple SyrupMaple Creme Sandwich Cookies

This is the first maple-based recipe ever to appear on this blog, and one of the first recipes to appear on this blog, period. I hated the photos, and so have sort of buried it in the archives…but no more! I re-baked the recipe this week, so now the photos reflect how delicious these chewy, creme-filled sandwich cookies actually are. Oh, they are goooood. I’ve had more than a few people claim these are the best cookies they’ve ever eaten. I don’t know about that, but I mean…they’re not not the best cookies I’ve ever eaten.

Friday Favorites: Maple SyrupMaple Layer Cake

I made this cake on a whim last fall and it’s still one of my favorite recipes on this site! It’s easy to see why. There’s plenty of pure maple syrup baked into and brushed onto the cake layers, and plenty more whipped into buttercream! This would make a great fall birthday cake or non-pie Thanksgiving dessert.

Friday Favorites: Maple SyrupMaple Pecan Pie

I made this pie nearly three years ago when this blog turned one! It’s got all the sweet, sticky, gooey nuttiness you want in a pecan pie, but it’s made with pure maple syrup instead of the usual dark corn syrup.

Friday Favorites: Maple SyrupMaple-Roasted Pecan Butter

If you’ve never made homemade pecan butter, go do it right now. Don’t forget to add a little maple syrup and spice and to spread it on every piece of bread and fruit in your house.

Friday Favorites: Maple SyrupSalty Maple Caramel Corn

Y’all, storebought caramel corn has nothing on this salty, maple-spiked homemade version. Not. A. Thing. Sweet & salty with a crisp, glass-like exterior—good luck not eating the entire batch yourself!Friday Favorites: Maple Syrup

Have you made these or any of my other maple treats? Let me know in the comments or on social media!