Mint Slutty Brownies

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Alright, Bryan and I survived the half-marathon. It wasn’t pretty – we encountered shin splints, a few charlie horses, and a couple blisters – but we did it. And to celebrate our negative calorie count accordingly, I made the most epic dessert you could possibly make. 

Slutty Brownies

Originally debuted by The Londoner, and perfected by #1 girl crush What’s Gaby Cooking, I’ve added a slight variation for my mint-loving fiance. But really, you could add any oreo layer and it would be delish. 

So until my next race (March 19th I’m coming for you) – enjoy. 

XoXo,
Elizabeth 

To start, I would really recommend making the cookie and brownie layer from scratch as Gaby does. The shortcut of using boxed mixes will work in theory, but the ratio of cookie:brownie will be off and in my experience it never bakes evenly – burned edges, goopy middle (ain’t nobody got time for that). 

For the Brownie layer:
In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
 
 
For the Cookie Dough layer:
Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.

 

Assembly:
Pre-heat the oven to 350 degrees F. Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray (try to make sure the foil is flush against the sides of the pan so the bars have a flat edge). Layer the cookie dough on the bottom of a 9×9 baking pan, pressing down to form the bottom of the slutty brownies. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do. Pour the brownie batter on top of the oreo layer and make sure it’s evenly layers on top. Give the pan a tap or two on the counter to get any air bubbles out. 
 
 
 
 
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest for at least 2 hours before serving (I found throwing them in the fridge for 2 hours is easiest). If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more. Slice and serve.
 
Try to eat just one, I dare you. 
 
 
Mint Slutty Brownies
Yields 16
If Slutty Brownies are bad, I don't want to be good.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the Brownie layer
  1. 10 tbsp unsalted butter
  2. 1 1/4 cups white sugar
  3. 3/4 cup cocoa powder
  4. 1/2 tsp salt
  5. 2 tsp vanilla extract
  6. 2 large eggs
  7. 1/2 cup flour
For the Oreo layer
  1. 1 package of Oreo (regular stuffed or double stuffed)
For the Cookie Dough layer
  1. 1/2 cup unsalted butter (at room temp)
  2. 1/4 cup brown sugar
  3. 3/4 cup white sugar
  4. 1 egg
  5. 1 1/4 tsp vanilla extract
  6. 1 1/4 cups flour
  7. 1/2 tsp salt
  8. 1/2 tsp baking soda
  9. 1/2 tsp baking powder
  10. 1 cup semi-sweet chocolate chips
For the Brownie layer
  1. In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
For the Cookie Dough layer
  1. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
Assembly
  1. Pre-heat the oven to 350 degrees F.
  2. Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  3. Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
  4. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
  5. Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
  6. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest for at least 2 hours before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more. Slice and serve.
Notes
  1. Use the pan hyperlinked in the post - trust me.
  2. Cool the brownies once they come out of the oven for at least 1 hour before slicing and serving or they will fall apart when you cut them.
  3. You can use any kind of Oreos you want – double stuffed, regular, flavored, birthday cake, red velvet etc
  4. IF you use a box mix for the brownie layer, you won’t want to use the entire batter as it yields more than my homemade brownie recipe. You just want to have enough brownie recipe to cover the oreos on the top layer.
Adapted from What's Gaby Cooking
Adapted from What's Gaby Cooking
Little Bits Bakery http://littlebitsbakery.com/
 
 

Sea Salt & Herb Skillet Rolls

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This weekend, Bryan and I are running our first ever half-marathon! We’ve been training for it since the Fall, doing lots of long runs and shorter races, and now it’s almost game time. While there are a lot of positive ramifications of running, my personal favorite is the pre-run ritual of eating lots of carbs. Seriously though, now I understand why people run marathons. 

I love the idea of making fresh breads. When I was younger, my dad would make the most incredible fresh sourdough in his bread machine. He would slice it up for us for breakfast, still warm with a spread of butter and strawberry jelly, and it was absolutely incredible.

However, given my tiny apartment and lack of bread machine and/or KitchenAid (wedding registry, I’m counting on you!), I’m fairly restricted in my recipes. Most tried and true bread recipes need a level of mixing that you just can’t do by hand. That’s why I was PUMPED when I stumbled across the Sea Salt & Herb Skillet Rolls from Sally’s Baking Addiction. I was reading enviously through her post on these rolls when I stumbled upon this glorious line “If you do not have a mixer, you can mix by hand in this step“. 

BOOM. We were in business. 

So last weekend, Bryan and I woke up really early on Saturday to do a 10 mile training run up the West Side Highway. It was fairly brutal, but after I awoke from a three hour recovery nap (amateur hour, I know) I jumped right back into baking mode and started on these roles. 

This recipe isn’t necessarily challenging, it is just time consuming. It requires two rises: one for two hours right after the dough comes together, and another for about 45 minutes after you shape the dough into balls. You pop them in the oven for about 40 minutes, and you’re good to go. 

Crunchy on top, fluffy and warm in the middle, and so flavorful they didn’t even need butter. I served them with roasted broccoli rabe and parmesan crusted cod, but let’s be real they were the true star of the show. 10 miles = 10 rolls, right? 

XoXo,
Elizabeth 

Sea Salt & Herb Skillet Rolls

Pour the warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.

If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the remaining sugar, egg, 2 Tablespoons butter, salt, herbs, garlic powder, and 2 cups of flour. Beat on low speed for 1 minute, then add remaining 1 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.

Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl– I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. Tip from Sally – for this warm environment, preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.

Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 6 equal pieces for a total of 12 pieces that are a little larger than golfball size. Shape into balls as best you can and arrange in a greased oven-proof skillet.

Brush the rolls with remaining melted butter and sprinkle each with sea salt. (Do no discard any leftover melted butter, it’s amazing brushed on the rolls after they bake too!) Loosely cover the rolls with plastic wrap and allow to rise until doubled in size and puffy, about 30-45 minutes.

Preheat oven to 350°F (177°C). Bake the rolls for 25-28 minutes until the tops are golden brown. Serve warm. 

Cover leftover rolls and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.

 

Sea Salt & Herb Skillet Rolls
Yields 12
better than bertuccis, trust me
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Prep Time
3 hr 5 min
Total Time
3 hr 35 min
Prep Time
3 hr 5 min
Total Time
3 hr 35 min
Ingredients
  1. 1 cup (240ml) whole milk, warmed to about 110°F1
  2. 2 and 1/4 teaspoons active dry yeast (1 standard packet)2
  3. 2 Tablespoons + 1/2 teaspoon granulated sugar, divided
  4. 1 large Eggland's Best egg, at room temperature
  5. 1/4 cup (60g) unsalted butter, melted + slightly cooled and divided
  6. 1 teaspoon salt
  7. 2 teaspoons each: dried rosemary, dried basil, & dried parsley3
  8. 1 teaspoon garlic powder (or 1 and 1/2 teaspoons minced garlic)
  9. 3 cups (385g) bread flour (spoon & leveled), plus more for work surface
  10. sea salt, for topping
  11. Special Equipment;
  12. 10 - 12 inch oven-safe skillet
Instructions
  1. Pour the warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
  2. If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the remaining sugar, egg, 2 Tablespoons butter, salt, herbs, garlic powder, and 2 cups of flour. Beat on low speed for 1 minute, then add remaining 1 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle-- add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
  3. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl-- I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.
  4. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 6 equal pieces for a total of 12 pieces that are a little larger than golfball size. Shape into balls as best you can and arrange in a greased oven-proof skillet. Brush the rolls with remaining melted butter and sprinkle each with sea salt. (Do no discard any leftover melted butter, it's amazing brushed on the rolls after they bake too!) Loosely cover the rolls with plastic wrap and allow to rise until doubled in size and puffy, about 30-45 minutes.
  5. Preheat oven to 350°F (177°C). Bake the rolls for 25-28 minutes until the tops are golden brown. Serve warm.
  6. Cover leftover rolls and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.
Notes
  1. If by 24 minutes the tops are not browned, throw the broiler on for for the last few minutes.
  2. Do not sub low fat milk. Whole milk is key to best taste and texture. If anything, 2% may be subbed.
  3. If using instant yeast, the rise time may be a little less.
  4. You can use finely chopped fresh herbs instead, I would increase to 1 Tablespoon each. Play around with the amounts of herbs you use. These amounts produce a highly flavored herb roll.
  5. Make ahead tip/overnight: After dough has risen for two hours in step 3, punch down the dough inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with step 4. OR freeze for up to 2 months, then allow to thaw overnight in the refrigerator and continue with step 4.
Adapted from Sally's Baking Addiction
Adapted from Sally's Baking Addiction
Little Bits Bakery http://littlebitsbakery.com/

Chocolate Chip Banana Bread Muffins

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When it comes to grocery shopping, I try to be fairly exact with my purchases. I plan specific menus for each night of the week and resist impulse buying as much as possible. This helps me a) manage how much money I spend on groceries and b) avoid ordering pizza for dinner three nights a week. I also hate wasting food, and get totally grossed out when you find something weeks beyond its expiration date creeping in the back of your fridge. One of the worst feelings is buying food and letting it sit in your kitchen for two weeks until you throw it out. 

However, there is one very notable exception, and that is bananas. Few things thrill me like finding a bunch of super brown, squishy, over-ripe bananas sitting on my counter, because it means its banana bread time. 

My go-to recipe for Chocolate Chip Banana Bread is from What’s Gaby Cooking (#1 fan girl, whaddup). I’ve made many variations over the years – even testing out those crazy recipes that use apple sauce and olive oil to make it healthier – but always come back to this one. It is really easy to pull together, super moist (ew, hate that word), and filled with the perfect amount of chocolate chips to make it seem almost decadent.

While Gabby’s calls for a loaf, I love to make banana bread into muffins. That way they are easier to share/give as gifts, and I don’t feel as guilty eating 6 of them. 

So with just a few tweaks of my own, I give you…Chocolate Chip Banana Bread Muffins

 XoXo,
Elizabeth 

 

Chocolate Chip Banana Bread Muffins

Pre-heat your oven to 350 degrees F. In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined.

 

Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined. Add the milk, vanilla extract, and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.

 

Add the flour and the baking soda and mix for a few seconds until the flour is evenly combines. Add the chocolate chips and give it all a quick stir.

Spray 2 muffin pans with non-stick spray or line the pan with muffin cups – I prefer to use liners since the melted chocolate chips can sometimes stick to the pan, making the muffins difficult to get out. Evenly divide the batter among the cups.

 

Transfer the muffin pans to the oven and bake for 18-20 minutes, switching pans half way through, until a toothpick can be inserted in the center of the loaf and it comes out clean. Remove the banana bread muffins from the oven and let cool for about 15 minutes before removing them from the pans and serving. 

 

Chocolate Chip Banana Bread Muffins
Yields 24
it is breakfast and dessert all at once
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 3/4 cup unsalted butter, at room temperature
  2. 1 1/2 cup white sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 4 teaspoons milk
  6. 3-4 over ripe bananas
  7. 2 cups AP Flour
  8. 1 teaspoon baking soda
  9. 1 cup chocolate chips, plus extra
Instructions
  1. Pre-heat your oven to 350 degrees F.
  2. In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined.
  3. Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
  4. Add the milk, vanilla extract, and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
  5. Add the flour and the baking soda and mix for a few seconds until the flour is evenly combines. Add the chocolate chips and give it all a quick stir.
  6. Spray 2 muffin pans with non-stick spray or line the pan with muffin cups. Evenly divide the batter among the cups.
  7. Transfer the muffin pans to the oven and bake for 18-20minutes, switching pans half way through, until a toothpick can be inserted in the center of the loaf and it comes out clean. Remove the banana bread muffins from the oven and let cool for about 15 minutes before removing them from the pans and serving.
Notes
  1. You can make this either as a loaf, or as muffins. If you want to get really crazy, you could do one small loaf and one tray of muffins!
Adapted from What's Gaby Cooking
Adapted from What's Gaby Cooking
Little Bits Bakery http://littlebitsbakery.com/

Morning Glory Muffins

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For me, mornings have never been a struggle. I’ve always been an obnoxious morning person who has no problem jumping right out of bed the second the alarm goes off, no snooze button necessary. I was a D1 Rower in college, so when my roommates and friends were sleeping in until noon everyday, I was up at 5am (even on Saturdays!), on the water by 6am, and eating breakfast by 9am. Even now, with my rowing days blissfully behind me, Bryan and I get up most mornings at 5am or earlier to hit the gym before work (before you get impressed, I am an 80 year old grandma at heart and go to bed at about 830 every night #partyanimal). 

Because of this super weird ability of mine to be up before the sun, breakfast has always been my favorite meal. I love it all – omelettes, french toast, cereal, bagel sandwiches, muffins – and always washed down with tons of coffee (don’t even get me started about brunch…that’s a post for another time). My go-to breakfast in the morning is a protein shake, usually involving some combo of bananas, oats, almond butter, protein powder, espresso shot, and almond milk. Not only is it delicious, but it keeps me full…until about 10 am when I’m hungry again. 

Because of this I love to keep snacks with me at work that will help bridge the gap between my early breakfast and lunch. There are tons of great recipes that I’ll be sharing for bars and muffins and bites that are healthy alternatives to that pastry in the break room, and Morning Glory Muffins are one of my favorites. 

They are the bastard love child of carrot cake and apple spiced bread. Dense with carrots, apples, and raisins, they are a super filling snack – but sweetened with applesauce and honey instead of butter, so you can snack without regret. 

Since they stay fresh for 5 days, I love to make a batch on Sunday, freeze 1/2, and eat the rest throughout the week!

XoXo,
Elizabeth 

 

Morning Glory Muffins 

Preheat oven to 425°F (218°C)7. Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe makes 16 muffins, so prepare a second muffin pan in the same manner.

 

In a large bowl, whisk the flour, baking soda, cinnamon, ginger, salt, flax, and pecans together until combined. Set aside. Make sure you are either using a scale or measuring your flour correctly – I’ve become much more diligent about my measurements lately and the results are very clear in the taste and texture of my baked goods! 

In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. 

 

Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins, carrots, and apple. Fold everything together gently just until combined and no flour pockets remain. Note: my carrots shredded into fairly long strips and were a bit challenging to fit into the muffin tins – next time I make this I would probably roughly chop the shredded carrots with a chef’s knife before mixing into batter.


Spoon the batter into liners, filling them all the way to the top.

 

Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. (Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.) The total time these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.

\

Morning Glory Muffins
Yields 18
Easy to make, and the perfect weekday snack.
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Prep Time
30 min
Total Time
1 hr
Prep Time
30 min
Total Time
1 hr
Ingredients
  1. 2 cups (260g) whole wheat flour
  2. 2 teaspoons baking soda
  3. 2 teaspoons ground cinnamon
  4. 1/2 teaspoon ground ginger
  5. 1/2 teaspoon salt
  6. 1/3 cup (35g) ground flax (optional)
  7. 1/2 cup (64g) unsalted chopped pecans, such as Diamond of California 2
  8. 3 large eggs
  9. 1/2 cup (100g) packed light or dark brown sugar
  10. 1/4 cup (85g) honey3
  11. 1/3 cup (80ml) vegetable, canola oil, or melted coconut oil
  12. 1/3 cup (60g) smooth applesauce
  13. 1 teaspoon orange zest
  14. 1/4 cup (60ml) orange juice or pineapple juice (I prefer orange)
  15. 1 teaspoon vanilla extract
  16. 1/2 cup (75g) raisins, soaked in warm water for 10 minutes
  17. 2 cups (260g) shredded carrots (about 4 large)
  18. 1 cup (140g) shredded/grated apple (about 1 apple)
Instructions
  1. Preheat oven to 425°F (218°C)7. Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe makes 16 muffins, so prepare a second muffin pan in the same manner.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, ginger, salt, flax, and pecans together until combined. Set aside. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins, carrots, and apple. Fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.
  4. Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
Notes
  1. 2 cups of white whole wheat, whole wheat pastry flour, or all-purpose flour work too.
  2. Pecans are optional and can also be swapped out for walnuts/sunflower seeds/almonds! If using the nuts, feel free to toast them for 10 minutes at 300°F (148°C).
  3. Instead of honey, you can try agave or maple syrup instead.
  4. Instead of applesauce, use an extra 1/3 cup of oil.
  5. Raisins can be swapped for dried cranberries
  6. More variations: Instead of carrots, use shredded zucchini. Add 1/3 cup of shredded coconut to the batter for a tropical kick. Instead of apple, use 2/3 - 3/4 cup crushed pineapple.
Adapted from Sally's Baking Addiction
Adapted from Sally's Baking Addiction
Little Bits Bakery http://littlebitsbakery.com/

Bouchon Bakery Shortbread Cookies

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One of life’s simplest pleasure is a hot cup of tea and a cookie. It is the perfect remedy after a long day, a great pick-me-up when you’re feeling sick, and a nice treat when you just want to be a little fancy.

One of the best birthday gifts I ever got Bryan (the ultimate tea lover), was a reservation at the Ritz Carlton Central Park for their afternoon tea. It was two hours of endless finger sandwiches, macaroons, and a bottomless pot of tea. Total bliss.

Since I’m not a Kardashian and can’t swing a Ritz-level tea hour every weekend, Bryan and I do our best to improvise and have our own tea-time traditions that include some kick-butt Early Grey that I got him on my last trip to London, and Bouchon Bakery’s Shortbread cookies.

These cookies, while they take a bit of time, are the perfect treat to keep in the house. They are super rich with just the perfect amount of sweetness, making them a great side for both tea and coffee. They are also a perfect cookie to give as a gift or to put out when you have company.

These cookies will help you channel your inner-Kate Middleton and host the perfect high tea.

XoXo,
Elizabeth

Bouchon Bakery Shortbread Cookies

Before you jump in, I cannot express enough how important it is to use a scale for this recipe. The ration of butter/flour/sugar is very important to make sure the dough is pliable enough to roll out. I’ve made this recipe with a scale and without, and the difference the scale made in the texture and richness of the cookie is priceless. You don’t need to go crazy, I have this scale, which is small enough to get tucked into my overstuffed apartment cabinets and cost less than what I usually spend at Starbucks each week. Trust me, it is more than worth it.

So, with your trusty scale ready to go…

In the bowl of a stand mixer, cream the butter with the paddle attachment on medium low speed until smooth.
Add the sugar and salt and mix on medium low for 2 minutes. Add the vanilla and mix for 30 seconds. Add half of the flour, and mix until just incorporated, about 30 seconds. Repeat with the second half of the flour.

Place a large piece of plastic wrap on the counter, and mound the dough on top of it. Form the dough into a 5 inch by 5 inch block. Wrap it with the plastic wrap, and refrigerate for at least 2 hours and up to 2 days.

When ready to bake, place a rack in the middle of the oven and preheat it to 325 degrees F. Line a baking sheet with parchment or silpats.

Unwrap the dough and place it between two pieces of parchment paper. With a rolling pin, pound the top of the dough, working from left to right to flatten it. Turn the dough 90 degrees and repeat. Continue to do this until dough begins to flatten, and then roll the dough out to a 9 inch by 9 inch square. If the dough has softened (i.e. if it is no longer cold to the touch), slide onto a cookie sheet and refrigerate for another 20 minutes or until has firmed up.

With a sharp knife, and using a ruler, score the dough horizontally 3 times to mark four 2 1/4-inch-wide strips. Then score it vertically five times at 1 1/2-inch intervals (for a total for 24 sections). Cut through the markings.

Sprinkle the dough with granulated sugar and arrange on the prepared sheet pans, leaving about an inch in between each cookie. Bake until pale golden brown, 13-15 minutes in a convention oven or 17-19 minutes in a standard oven. Be sure to switch pans 1/2 way through baking.

Cool on baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
The shortbread can be stored in a covered container for up to 3 days.

Bouchon Bakery Shortbread Cookies
Yields 24
No tea time would be complete without these rich, buttery shortbread cookies
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Cook Time
18 min
Total Time
3 hr
Cook Time
18 min
Total Time
3 hr
Ingredients
  1. 180 grams (6.3 ounces) unsalted butter, room temperature
  2. 90 grams (1/2 C) granulated sugar
  3. 2 grams (5/8 tsp) Kosher salt
  4. 5.9 grams (1 tsp) vanilla bean paste
  5. 270 grams (1 3/4 C plus 3 T) all purpose flour
  6. 2 tablespoons granualted sugar for dusting
Instructions
  1. In the bowl of a stand mixer, cream the butter with the paddle attachment on medium low speed until smooth.
  2. Add the sugar and salt and mix on medium low for 2 minutes.
  3. Add the vanilla and mix for 30 seconds.
  4. Add half of the flour, and mix until just incorporated, about 30 seconds. Repeat with the second half of the flour.
  5. Place a large piece of plastic wrap on the counter, and mound the dough on top of it. Form the dough into a 5 inch by 5 inch block. Wrap it with the plastic wrap, and refrigerate for at least 2 hours and up to 2 days.
  6. When ready to bake, place a rack in the middle of the oven and preheat it to 325 degrees F. Line a baking sheet with parchment or silpats.
  7. Unwrap the dough and place it between two pieces of parchment paper. With a rolling pin, pound the top of the dough, working from left to right to flatten it. Turn the dough 90 degrees and repeat. Continue to do this until dough begins to flatten, and then roll the dough out to a 9 inch by 9 inch square. If the dough has softened (i.e. if it is no longer cold to the touch), slide onto a cookie sheet and refrigerate for another 20 minutes or until has firmed up.
  8. With a sharp knife, and using a ruler, score the dough horizontally 3 times to mark four 2 1/4-inch-wide strips. Then score it vertically five times at 1 1/2-inch intervals (for a total for 24 sections). Cut through the markings.
  9. Sprinkle the dough with granulated sugar and arrange on the prepared sheet pans, leaving about an inch in between each cookie. Bake until pale golden brown, 13-15 minutes in a convention oven or 17-19 minutes in a standard oven. Be sure to switch pans 1/2 way through baking.
  10. Cool on baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
  11. The shortbread can be stored in a covered container for up to 3 days.
Notes
  1. For a fun variation, try adding a little nutmeg to the dough and using granulated brown sugar for dusting!
Adapted from Bouchon Bakery (The Thomas Keller Library)
Adapted from Bouchon Bakery (The Thomas Keller Library)
Little Bits Bakery http://littlebitsbakery.com/

Glazed Lemon Blueberry Scones

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Okay everyone, we made it. First week of 2017 down, 51 to go. 

I went into this week thinking it would be a piece of cake. It was a four day week, so no Monday to deal with. People were catching from the holidays, so I thought my workload would be a little light. Bryan and I were running a 10k in Central Park on Saturday – no biggie right? I can run 6 miles without dying. 

Man, was I wrong. This week was rough. 

The four days of the “supposedly” shortened week went by so slow (I’m still convinced they managed to sneak a fifth day in there without me noticing). It was crazy busy from the moment I got into the office until I left. And worst of it all, it ended up being about 15 degrees and snowing out on Saturday so Bryan and I ran the coldest 10k in the history of man-kind and I’m still not sure if my left baby toe is defrosted yet. 

But – because I try to be one of those glass half-full, live on the bright side, make yourself some lemonade kind of people – I decided to make the best of it and bake the happiest looking, yummiest tasting thing out there: Glazed Lemon Blueberry Scones. 

Four words and 7 syllabus of pure joy. Just try to make these and not into a ray of freaking sunshine, I dare you. 

An unlike any knock-off scone you’ve gotten at Starbucks, these are flaky, buttery, and have a melt-in-your-mouth texture that will make you think you’re dining at Buckingham Palace with Queen E herself. 

Week #2 – I’m ready for you. 

XoXo,

Elizabeth 

Glazed Lemon Blueberry Scones

Directions:

Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.

In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet.

Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.

Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.

To make the glaze, simply whisk the confectioners’ sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Glazed Lemon Blueberry Scones
Yields 8
The only scone recipe you'll ever need.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups (240g) all-purpose flour, plus more for hands and work surface
  2. 6 Tablespoons (75g) granulated sugar1
  3. 2 and 1/2 teaspoons baking powder
  4. ½ teaspoon salt
  5. zest of 1 large lemon
  6. 1/2 cup (115g) unsalted butter, frozen
  7. 1/2 cup (120ml) heavy cream
  8. 1 large egg
  9. 1 teaspoon vanilla extract
  10. 1 cup (190g) blueberries (fresh or frozen)
Glaze
  1. 1 cup (120g) confectioners’ sugar, sifted
  2. 2-3 Tablespoons (30-45ml) fresh lemon juice
Directions
  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet.
  4. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
  5. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
  6. To make the glaze, simply whisk the confectioners' sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.
  7. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
Notes
  1. Take the time to freeze the butter for at least 30 minutes before you grate it.
Adapted from Sally's Baking Addiction
Adapted from Sally's Baking Addiction
Little Bits Bakery http://littlebitsbakery.com/

Harvest Oatmeal Sandwich Cookies

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January weather in NYC is bumming me out. With the holidays over, the cold air is no longer nipping at my nose, but rather making my eyes water and my skin dry. Instead of a beautiful white blanket of snow to cover the city, there is a constant layer of fog that frizzes my hair. Overall, seasonal depression is kicking in and I think I know the perfect remedy.

Weather forecast, meet Harvest Oatmeal Sandwich Cookies. Tweaked slightly from their original debut, they are filled to the brink with half of the Trader Joe’s baking aisle and held together by about four sticks of butter. The best part? You take two of these bad boys and sandwich them together with Brown Butter Buttercream. 

They smell like a crisp October day, taste like heaven, and will help you forget that we still have 74 more days until spring… 

XoXo,

Elizabeth 

Prep the buttercream:

In a small saucepan over medium heat, melt 1 + 1/2 sticks of butter. Continue cooking, stirring and scraping the bottom of the pan, until the butter turns nutty and brown. Transfer the butter to a bowl and place in the refrigerator or freezer to chill until re-solidified. When you are transferring it, be sure to scrape all of the brown bits from the bottom of the pan into the bowl, this is where all the flavor comes from.


For the cookies:

In the small skillet over high heat, toast the coconut flakes, stirring often, until golden brown. This will take 1-2 minutes. Remove from the pan and let cool.

In the bowl of a stand mixer, beat 2 sticks of butter with both sugars until light and fluffy, 2-3 minutes. Add the eggs, vanilla and maple syrup, scraping the bowl and beating well after each addition. Add the flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix until just combined. Add the oats and mix briefly.

Add the toasted coconut flakes, cranberries, and chocolate to the dough. Mix until fully incorporated.

Scoop dough out using a 2 tbsp. size cookie scoop onto a baking sheet. Chill the scooped dough for at least 30 minutes. Meanwhile, preheat the oven to 350 and line 2 baking sheets with parchment paper or a non-stick baking mat.

Once the dough is chilled, arrange on the prepared baking sheets, leaving several inches between each cookie. You may need to bake them in batches. Bake 15-18 minutes, until deeply golden around the edges. Because the maple syrup makes these cookies so soft, I found that they need a few extra minutes of baking time than my normal oatmeal cookies, which I like to take out while they are still mostly pale. Even though these cookies look darker in color, they will still be very soft.

While the cookies are baking, finish the buttercream. Scrape the chilled butter in the bowl of stand mixer. Add the remaining 1/2 stick of butter and beat until smooth. Add the powdered sugar and beat until smooth. Add the vanilla and 1 tbsp. of cream and mix for 1 minute, until light and fluffy. If the buttercream seems very thick, add more cream one splash at a time until it reaches the desired consistency.

Once the cookies are cooled, spread buttercream on the bottom of half of the cookies. Sandwich together with the remaining cookies, pressing gently to make sure they stick together. Store in air-tight container or saran-wrapped tray to keep fresh and help the cream stay firm. Bring to room temp before serving!

 

Harvest Oatmeal Sandwich Cookies
Yields 15
Oatmeal Cookies, with a twist.
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
For the Oatmeal Cookies
  1. 2 sticks butter, softened
  2. 1/2 cup granulated sugar
  3. 1 cup brown sugar
  4. 1/4 cup maple syrup
  5. 2 eggs
  6. 1 tsp. vanilla
  7. 1 3/4 cup flour
  8. 1 tsp. baking powder
  9. 1 tsp. baking soda
  10. 1/2 tsp. salt
  11. 1 1/2 tsp. cinnamon
  12. 1/2 tsp. nutmeg
  13. 2 1/4 cup oats
  14. 1 cup unsweetened coconut flakes
  15. 1/2 cup dried cranberries
  16. 4 oz. dark chocolate, chopped
For the Brown Butter Buttercream
  1. 2 sticks butter, room temp
  2. 1 tsp. vanilla
  3. 2 1/2 cups powdered sugar
  4. 1 + tbsp. cream or milk
  5. pinch of salt
Prep the buttercream
  1. In a small saucepan over medium heat, melt 1 + 1/2 sticks of butter. Continue cooking, stirring and scraping the bottom of the pan, until the butter turns nutty and brown. Transfer the butter to a bowl and place in the refrigerator or freezer to chill until re-solidified. When you are transferring it, be sure to scrape all of the brown bits from the bottom of the pan into the bowl, this is where all the flavor comes from.
For the cookies
  1. In the small skillet over high heat, toast the coconut flakes, stirring often, until golden brown. This will take 1-2 minutes. Remove from the pan and let cool.
  2. In the bowl of a stand mixer, beat 2 sticks of butter with both sugars until light and fluffy, 2-3 minutes. Add the eggs, vanilla and maple syrup, scraping the bowl and beating well after each addition. Add the flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix until just combined. Add the oats and mix briefly.
  3. Add the toasted coconut flakes, cranberries, and chocolate to the dough. Mix until fully incorporated.
  4. Scoop dough out using a 2 tbsp. size cookie scoop onto a baking sheet. Chill the scooped dough for at least 30 minutes. Meanwhile, preheat the oven to 350 and line 2 baking sheets with parchment paper or a non-stick baking mat.
  5. Once the dough is chilled, arrange on the prepared baking sheets, leaving several inches between each cookie. You may need to bake them in batches. Bake 15-18 minutes, until deeply golden around the edges. Because the maple syrup makes these cookies so soft, I found that they need a few extra minutes of baking time than my normal oatmeal cookies, which I like to take out while they are still mostly pale. Even though these cookies look darker in color, they will still be very soft.
  6. While the cookies are baking, finish the buttercream. Scrape the chilled butter in the bowl of stand mixer. Add the remaining 1/2 stick of butter and beat until smooth. Add the powdered sugar and beat until smooth. Add the vanilla and 1 tbsp. of cream and mix for 1 minute, until light and fluffy. If the buttercream seems very thick, add more cream one splash at a time until it reaches the desired consistency.
  7. Once the cookies are cooled, spread buttercream on the bottom of half of the cookies. Sandwich together with the remaining cookies, pressing gently to make sure they stick together. Store in air-tight container or saran-wrapped tray to keep fresh and help the cream stay firm. Bring to room temp before serving!
Notes
  1. 1. I personally love the taste of brown butter, so chose a 3:1 ratio for the butter (i.e melted 1.5 sticks into a brown buttercream and added the last 1/2 stick in plain). You can decided what you prefer, melting as little as just 1/2 a stick into brown butter or doing the entire 2 sticks.
  2. 2. Make sure you let the coconut flakes cool quite a bit before adding them into the mix or they will start to melt the chocolate chunks.
  3. 3. Given that the cookies spread quite a bit in the oven, make sure to not crowd the pan.
  4. 4. A 2 tbsp. size cookie scoop will yield a fairly large cookie, and therefore large cookies sandwiches (as pictured). If you want smaller portions or are making these for a large group of people, scoop only 1 tbsp of dough onto the pan and reduce cooking time accordingly.
  5. 5. Tip for the buttercream! To help ensure you ration the buttercream properly for all sandwiches, put a dollop of cream on 1/2 of the cookies first, and then sandwich them together with the remaining half (rather than creating the sandwiches as you go...). That way, if you run short of buttercream towards the end you can re-allocate some from other cookies!
Adapted from Whole Bite Blog
Adapted from Whole Bite Blog
Little Bits Bakery http://littlebitsbakery.com/

Cookbook Collection

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I love books. All books. Every book. Fiction, non-fiction, mystery, biographies, and yes, cookbooks. 

Being the OCD planner that I am, I usually spend at least an hour or so every weekend coming up with ideas for the upcoming week’s meals. While pinterest and instagram have made menu-planning online insanely easy, there’s just something really rewarding about flipping through a cookbook until you found the perfect recipe. 

me, every Sunday morning

There are a million great cookbooks out there, from the super basic, to the super specific. I try to keep my collection really well rounded, with cookbooks on family style meals, plant-based diets, easy one-pot-wonders, and ethnic cuisines. However, I realized last week a major gap in my collection: baking cookbooks.

Enter, amazon prime and the following:

1. The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook A James Beard Award Winner. 

In the short amount of days since this baby arrived, it has become my bible. Not only is it filled with a wide variety of baking recipes – everything from muffins and pastries to sourdoughs and popovers – but it lays such a strong foundation of knowledge that you come away with so much more than just a delicious breakfast item. 

Within the context of each chapter, it lays out the main components you’ll encounter (i.e. flour), and breaks it down to the smallest details, such as the different types of wheat berries, which are best for which types of breads, and how to adjust your recipes accordingly. It also gets into the actually chemistry of baking (god help me and my C+ in sophmore year chem…), such as why certain ingredients react with others and how that reaction impacts the final product.

It also includes historical background on ingredients and recipes (did you know that doughnuts were made in Europe as a way to use up all of the rich food in the house before the start of lent?) which is not only interesting, but basically prepares you to be the queen of small talk at your next cocktail party. 

2. The Cook’s Illustrated Baking Book

Similar to above, the Cook’s Illustrated Baking Book is an awesome place to develop foundation knowledge of baking. What I love about it most, is that each recipe has been kitchen-tested so thoroughly that you literally could not mess them up if you tried (challenge accepted).

Without getting quite so technical as King Arthur, this book explains why the recipe is foolproof (see: “Why This Recipe Works” at the top of each recipe), and what they did in the recipe to make it that way (i.e. choosing cake flour over wheat flour). 

With easy to follow directions and drawing representations of the proper approach, you’ll be whipping up their German Chocolate Cake in no time (page 301 – do it). 

and last but not least…

3. Bouchon Bakery

Okay I’ll be honest, I didn’t really need this one. Total impulse buy. Regrets? Zero. 

It is basically a Parisian bakery in 400 pages. 

Filled with delicacies like Dulce de Leche Eclairs and Tropezienne (no, I didn’t know what that was either), it’s recipes have the ability to make you feel incredibly fancy, while somehow seeming completely attainable.  

It is a beautiful book filled with beautiful recipes and I regret nothing. 

So with this major gap in my bookshelf filled, I am exciting for this upcoming Sunday when I’ll sit at my counter, coffee in hand, and pick out my first recipes to try!

Do you have any other recommendations for must have cookbooks? If so, let me know!  

XoXo

Elizabeth 

2017 Kick Off – Honey Skillet Corn Bread!

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Hello 2017!

Today marks my first official posting on Little Bits Bakery. There is something a little serendipitous about the way this has all come together on January 1st. It was only about a week ago that I was sitting on my parent’s couch, a bottle of cabernet sauvignon deep, discussing the possibility of putting pen to digital paper and beginning a baking blog. Seven days of wordpress confusion (widgets are confusing AF let me tell you) and GoDaddy tech support emails and here we are!

I’ve always been an avid baker. My christmas list from the time I was 12 consisted of William Sonoma baking pans and apple peelers (yes, I was THAT cool), and I can still remember attempting to make my first creme brûlée without a browning torch because I was too young to handle such lethal appliances (p.s it was very over-ambitious and we all at popsicles for dessert that night).

I love to cook as well, but there is something about the exact recipes and precise measurements of baking that really speaks to my type-A organizational freak personality.

After years of fan-girling over other baking blogs I’m taking the plunge to accomplish the following:

1. Become a better baker.
I don’t want to just follow recipes line-by-line. I want to actually understand the science and mechanisms behind different ingredients and how they impact the final product.

2. Put my own twists on recipes.
In the pursuit of goal #1, I want to gain enough foundational knowledge to take some liberties with existing recipes and create some unique Little Bits Bakery originals. Who knows, maybe the next cronut is out there waiting to be discovered by me!

3. Get some new baking buddies.
Something that has already blown my mind about this cooking/baking/blogging community is how transparent and accessible it is. Behind all of those gorgeous instagram photos are real people with their own lives and perspectives and stories who are completely willing to engage. I’m hoping by connecting with as many of them as possible I’ll not only learn from the best, but also become part of this cookie filled community.

So, in order to show that I’m not all talk and no bake, here is my first official post of 2017. A cast-iron skillet baked corn bread that I boldly smothered in salted honey butter, and ate alongside a rich Beef Bourguignon (um, can we take a moment to acknowledge the awesomeness of slow cookers? How am I this late the party?).

Stay tuned, tomorrow’s post has brown butter and chocolate and will ruin all of your 2017 resolutions.

XoXo,
Elizabeth

 

 

Honey Skillet Corn Bread
Yields 1
A super light and airy corn bread that makes the perfect addition to hearty soups and stews.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 1/2 cup (115g) unsalted butter
  2. 1/3 cup (75g) honey
  3. 1 large egg, at room temperature
  4. 1 cup (240ml) buttermilk, at room temperature
  5. 1 cup (120g) cornmeal
  6. 1 cup (125g) all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/8 teaspoon salt
  10. 1 cup (175g) corn (fresh, frozen, or canned)
Instructions
  1. While constantly whisking, melt butter over low heat in your skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.
  2. Meanwhile, preheat oven to 400°F (204°C).
  3. Whisk the honey, egg, and buttermilk into the melted butter. Set aside.
  4. In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid overmixing.
  5. Skillet should still be hot, but if not-- heat the stove on low and warm it up for a minute or two. You want a hot skillet.
  6. Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, honey butter, or jam.
  7. Wrap leftovers up tightly and store at room temperature for up to 1 week.
Notes
  1. 1. If you would prefer not to use buttermilk, whole milk is perfectly fine!
  2. 2. If using frozen or canned corn, be sure to thaw and drain well!
Adapted from Sallys' Baking Addiction
Adapted from Sallys' Baking Addiction
Little Bits Bakery http://littlebitsbakery.com/

Introducing Little Bits Bakery

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Hello! Welcome to Little Bits Bakery!

This is the place where my love of pretty pictures, sweet treats, and type-A organization skills collide.

I’m Elizabeth, a self-taught baker who always dreamed of being a pastry chef and having my own bakery shop. Instead, because life is expensive, I work on Wall Street by day and live out my puff-pastry dreams in my small apartment kitchen in Jersey City with my fiance/full-time taste tester Bryan.

My favorite thing to bake are biscotti, I start every day with coffee and usually end it with wine, and live in yoga pants despite not really being that into yoga (sorry every mid-20s girl in NYC). I also love to hike, read any type of book out there, and create to-do lists for everything.

This is the start of what I hope will be an exciting and inspiring 2017 project – document and share all of my baked goods and challenge myself to become a blog-worthy chef.

P.S.

Extra thanks to my Dad for giving me a childhood nickname that fulfills all my alliteration dreams. Xoxo – Little Bit.