Archives for August 2013

Mini Chocolate Tarts with Chocolate Chip Cookie Crust

Mini Chocolate Tarts with Chocolate Chip Cookie Crust | The Blonde Buckeye

I had an internal struggle deciding if these were cookies or tarts. What category should they be in!? Ultimately, I think either one would work, but I ended up on tart. These are tarts for a chocolate chip cookie lovers. It’s a chocolate chip cookie tart shell, filled with a silky chocolate ganache. Kinda dreamy right? I think these were inspired by A.) my love of hybrid foods. And B.) we just went to the Orange County Fair. It got my creative juices flowing. I mean, when someone thinks to deep fry Kool-Aid, I felt like I needed to step up my game & think outside the box a little.Continue Reading

Spinach Flax Protein Smoothie

Spinach Flax Protein Smoothie | The Blonde Buckeye

See, I eat vegetables, or in this case, drink them. Actually, the truth is, we eat pretty boring & healthy during the week. It’s a lot of broccoli & chicken breast. But sometimes I just don’t feeeeel like eating vegetables. Usually my guilty conscience wins over though. But that’s one of the main reasons I love a spinach smoothie; you can basically consume a giant spinach salad in the quick convenience of a drink. Plus, with a little fruit, it tastes sweet & refreshing. I’ve made a ton of variations, but this is my absolute favorite. I love it for breakfast, it’s the perfect fast lunch if you’re in a rush, a great pre/post workout snack… it can be anything. In addition to loading it with spinach, I also like to incorporate a bunch of add-ins. These can be anything you like or need, but my favorites are flax meal, protein powder & chia seeds. This is the perfect opportunity to get those additional nutrients. This is the spinach smoothie for people who think they don’t like spinach smoothies.Continue Reading

Blue Velvet Cupcakes with Marshmallow Frosting

Blue Velvet Cupcakes with Marshmallow Frosting | The Blonde Buckeye

Since I had that short little break from blogging, I didn’t get a chance to how you guys what I made for the 4th of July. So as they say, better late than never! Staying within the theme of patriotic holidays, I wanted to make something that was red, white &/or blue. I went with a blue velvet, instead of the traditional red velvet. Of course you can make these anytime of the year, but Labor Day is fast approaching, just sayin. I’ve made a ton of cupcakes in my day, but I’ve never used cake flour for some reason. Let me tell you, it makes your cupcakes SO FLUFFY! I need to do some experimentation with it as far as substituting it in other recipes, but I am sold.  The texture of these cupcakes is to die.  Then of course topped with Marshmallow Frosting, it’s like a little blue velvet sugar cloud. (and if you don’t have cake flour available, you can make it. Joy the Baker can show you how).

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Single Serving Blueberry Pies

Single Serving Blueberry Pies | The Blonde Buckeye

Ok guys, I promise that I have some savory recipes coming up! For some reason I’ve just had a lot of sweet stuff happening lately, but I promise it’s not all that I eat. But I’m not going to not share pies with you! How rude would that be? You might never visit again.

Look, I like mini foods. Bite-sized foods, individual servings, mini versions of normal food, things made in small ramekins – you name it (I even made a mini food board on Pinterest). How could you possibly turn down a mini version of chicken & waffles? Not only is it just plain cute, it has quite a lot of benefits also. It’s not that easy to just pass out pie pieces to several different people, unless you’re at a party with plates. But it is super easy to transport jars that have lids on them. Everyone gets their own, it’s the perfect sized serving & they’re travel-friendly. Each one is bursting with sweet lemony-blueberries & a flakey, buttery crust.

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Specudoodles

Specudoodles | The Blonde Buckeye

Ok I admit it, I love ‘food hybrids’. I do. I wish I could come up with the next craze. Cronuts & brookies?! So when there’s an opportunity to make up my own hybrid, I rarely pass it up.  I made a hybrid cookie name, does that count? I’m pretty proud of it. Speculoos + Snickerdoodles = Specudoodles. My husband wasn’t as excited, but he did agree that these cookies are amazing. The edges are ever-so-slightly crisp, along with the outside sugar crunch, but then they’re super soft & chewy on the inside.  Plus with that cookie butter flavor. BOMB. As if that wasn’t enough, I tried out my vanilla bean paste. It’s that lovely smooth vanilla bean flavor, in a convenient little jar. I have a feeling I’ll be reaching for that one more often.

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Baked Apple-Cinnamon French Toast

Mini Baked Apple-Cinnamon French Toast | The Blonde Buckeye

Baked French Toast is something that definitely has to be made in advance. The more time it has to soak up the egg mixture, the better it is. These are perfect to make the night before, or at least a few hours ahead of time. Which can be good or bad, depending on how prepared or impatient you are. Plus, when you make little individual ramekins, everybody gets that nice crusty top, paired with the soft, pillowy center (and small things are cute). Side note, I also enjoyed one of these the day after I baked them. I just popped it in the microwave & it was just as delicious as the day before. I can also tell you that it helped out my Monday morning tremendously.Continue Reading

Chocolate-Peanut Butter Macarons

Chocolate Macarons with Peanut Butter Buttercream | The Blonde Buckeye

I know, I know – another ‘buckeye’ recipe. Don’t worry, not every recipe will be chocolate & peanut butter, but I just had to share these.

Over the last month when I was switching over from the old blog, I became slightly obsessed with mastering the French Macaron. Something about this challenging cookie lit a fire under my baking butt.  I thought, no problem, I got this.  Well, as a lot of people say, it wasn’t quite as easy as I thought.  Don’t get me wrong, even the batches that I fumbled still tasted insanely good, but they didn’t have the little macaron specifics that they were supposed to.  My first batch literally didn’t have ‘feet’ at all, they were like hard-shelled whoopie pies.  Then my second & third batches were hollow on the inside.  But by my fourth batch, I figured out what worked. I think I made all of the mistakes that people commonly make with those four batches.  But also, I think those mistakes helped me learn what works for me & my kitchen (& what doesn’t work).Continue Reading

Welcome! (with Buckeye Brownies)

Buckeye Brownie | The Blonde Buckeye

Oh hey there guys, welcome to my new blog, The Blonde Buckeye.  Many of you will be coming from my previous blog, The Brass Halo, so I wanted to give you a little introduction & explanation as to why I made this switch.

When I started The Brass Halo 2 years ago, I wanted to do everything.  Every kind of post I could think of.  Over those 2 years, I found out that the recipes were my first love.  With that being said, I decided to re-focus a bit & start a new blog that was entirely based around food & recipes.  I took the liberty of carrying over my top 20-or-so recipes to start things off (i just couldn’t bare to leave those guys behind).

One more thing, just as a little disclaimer.  I didn’t use a web designer to build this site, so things might be a little wonky for a bit while I figure out all the kinks.  So I apologize in advance for any broken links or any other random mishaps.  Any comments & questions are always welcome, but just know that I will be trying my best to iron everything out.

I hope you enjoy this change as much as I do, because I’m pretty excited about it. Now onto the sweet stuff… Buckeye Brownies (Mmmmmm). These are sure to rock your world. A layer of gooey brownies, topped with a peanut butter-buttercream, THEN topped with a peanut butter-chocolate glaze. I’m not messing around for my first newbie. But you are gonna love them!Continue Reading

Chewy Chocolate Chip Oatmeal Cookies

Chocolate-Chip-Oatmeal-Cookies2-_-The-Blonde-Buckeye

I don’t like raisins in my oatmeal cookies.  There, I said it.  I know it’s a classic combo, but I just don’t like it.  Never have.  Chocolate chips on the other hand, that I like.  That’s why I made these.  Oatmeal cookies are a nice departure from traditional chocolate chip cookies.  They have a little more texture, but they are still sweet, chewy, soft, & in this case, chocolatey on the inside.  This was a little bit of an experiment, since I didn’t have enough old-fashioned oats.  But it was a happy mistake because as it turns out, using part quick oats & part old-fashioned oats, makes for a pretty awesome texture.  Not too grainy, but still with the texture you know & love in a classic oatmeal cookie.

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Perfect Chocolate Chip Cookies

Salted Chocolate Chip Cookies with Cornstarch | The Blonde Buckeye

What can you do to elevate your chocolate chip cookies?  Well, there are several things that I’ve figured out recently to make the PERFECT chocolate chip cookies: One, is topping them with sea salt before baking.  The salt really brings out the chocolate.  Next, adding cornstarch.  This makes the inside super chewy with a slight crisp on the edges.  Another big one, is chilling the dough before they bake (so they don’t spread too thin).  One more?  Using 2 different kinds of chocolate.  My picks were semi-sweet & dark.  I know, cray-zay.

I made these for one of our close friends, who might have a slight obsession with chocolate chip cookies.  He said they were the best he’s ever had, which trust me, is everything.  Sometimes the most common & traditional foods, like chocolate chip cookies, are the hardest to perfect.  These are absolute perfection.

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