Heather Baird's Blog, page 44

Pumpkin Pecan Cookies with Caramel Drizzle

These may look like ordinary cookies, but they are so soft and fluffy I hesitate to call them cookies. They're more like a hybrid of cake and cookie... so would that make them cakies? Is that a thing? It should be!

The pumpkin-flavored batter is lightly sweet and chock full of chopped pecans. A drizzle of caramel on top adds just the right amount of sweetness.
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Pineapple Orange Muffins

Years ago I picked up a 'Best of the Best' cookbook while traveling through Colonial Williamsburg, Virginia. It was one of those modest-looking regional cookbooks bound with a plastic comb that might have been compiled by a local church or rotary club. This muffin recipe is a favorite from that book, although I've since lost my copy and fear it has been accidentally donated. Last week I found the recipe on a sheet of paper that I'd typed for my mom, and although it's not pumpkin-spiced or fall-themed, I couldn't wait to share it. The muffins make a nice breakfast at any time of year and they are extremely easy to make.

I remember the recipe's headnote stated the origin was from Sedberry Hotel, a McMinnville Tennessee establishment (and apparently a pretty ritzy one for the place and time) which opened in early 1900. It closed in the 1950's, but thankfully the muffins survived.
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Mini Wild Mushroom and Goat Cheese Pies

Fall and winter holidays are well on the horizon, so I've been exploring savory bites that will make nice appetizers and party food. These little wild mushroom pies fit the season perfectly, and they've checked all the boxes on my requirements list. They're cozy, tasty, and look seriously inviting on a serving tray.
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Homemade Lemon Extract

One of my favorite projects at this time of year is to bottle up homemade vanilla extract using vanilla beans and vodka (remember this post?). The beans take a couple of months to steep and are ready just in time for Christmas gifts. However, over the past few years vanilla bean prices have been prohibitively expensive, and so it made my favorite fun and economical holiday gift not so economical. If you're an avid baker, no doubt you've noticed the increase in bean prices and even in store-bought vanilla extracts. There are many reasons for this escalation such as poor weather conditions, low crop yield, and labor-intensive harvesting (read more here). Although some news outlets are reporting relief in sight, we've yet to see it.

This year I decided to bottle lemon extract instead, and for a few good reasons. 1.) I've missed the ritual of it all: bottling, tagging, observing, monitoring, and shaking the bottles over 6-8 weeks time. It's a nice sort of anticipation. 2.) Lemon extract goes in many delicious baked things, especially at Christmastime (see Lemon Sparkler Cookies, for starters). 3.) Lemons are currently affordable in my neck of the woods. 4.) Bright ribbons of lemon rind tint the vodka a sunny color over time, which makes this homespun gift pretty.
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Homemade Apple Pecan Granola

Maybe it's the change in weather or maybe it's all the fall baking I'm seeing on social media, but here's a fact: I'm hungry ! My appetite is more than healthy these days, and instead of scarfing just anything I've been making an effort to eat something nutritious. Granola has been my go-to snack lately, but if you're not paying special attention at the grocery store, you'll come home with a bag of granola made with high fructose corn syrup. I'm sad to say his happened to me recently.

Lucky for us, homemade granola is super easy to make! I've been SO into this version we whipped up using oats, dried apples, dried white mulberries, quinoa, and pecans. It's warmly spiced and could not be more season-appropriate.
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Classic Black Forest Cake

There's no shortage of Black Forest-inspired cakes on this blog (like this chocolate dome and this cake roll), but sharing the classic version - the one that's made in 9-inch round cake pans and covered with whipped cream - somehow never made the cut!

The recipe I'm sharing today is adapted from this website, which also tells the origin story of the cake (a neat read if you have time). It seems the recipe has made its way onto Genius Kitchen with lots of great reviews, so I had to try it for myself!
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Classic Cola Sheet Cake

It's hard to beat a classic, and Cola Sheet Cake is a recipe you're likely well-acquainted with - and almost certainly if you're from the south!

I worked at a hospital years ago, and there was always an autumn bake sale held for charity on the second floor near the cafeteria. I didn't bake much then, so scratch-made treats were extra-special and I'd load up my tote bag with goodies. Each year someone would make Cola Sheet Cake and display neatly cut slices covered with plastic wrap. They'd also affix disposable forks on top for convenience. I always purchased a slice and have fond memories of eating it with a cup of coffee at my desk. Now I make it myself, and it remains a flavor memory that transports me back to old friends and happy times at my previous job.
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Wicked Espresso Cake

National Coffee Day is next week on September 29th and since I'm truly passionate about good coffee, I wanted to make something special for the occasion in advance. Cue this Wicked Espresso Cake, a.k.a. any coffee lover's dream come true! It's a towering confection built with six espresso-infused cake layers, filled with coffee crème légère, and frosted with chocolate-espresso French buttercream. Sounds pretty good, yes? Not only is it crazy town delicious, this cake has another purpose!
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Cookies and Cream No Bake Cheesecake

I'm just about ready to break out the pumpkin-spice treats, but before I dive headfirst into all things autumn, I want to share what I consider to be an evergreen favorite - Cookies and Cream Cheesecake! This version is no-bake, so it's easier to prepare than traditional cheesecakes. It's also a chilly bite on a hot day, and since we're still waiting for fall weather to arrive here in the south, it has been a well-received refreshment.
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OMG Letters Cake

You may need to put on your sunglasses to look at this cake, because it's full of the brightest rainbow buttercream I've ever made!

Instagram is practically brimming with super cute number and letter-themed cakes, inspired by Instagrammer Adi Klinghofer, otherwise known as @adikosh123. Recently, my friends at Food Network asked me to create a version of this cake for their website, and I was thrilled to be asked. My spin on this trend is a veritable trip to Candy Land, with sour candies, Sixlets, pink candy bars, dipped doughnuts, and -what else? - lots and lots of sprinkles!
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