Wednesday, October 26, 2011

October Unprocessed: Baking Up Some Love

I have overcome my fear of baking. 

"Fear of baking?  What?!" 

Yeah, yeah.  I hear you.  But here is the thing: every time I bake, it never comes out right.  I comes out OK, but it might be too dry, too fat, too skinny, too whatever.  And that has been alright, because I have not needed to bake because I have had Joe-Joe's around (Trader Joe's Oreo cookies) or another sweet treat.

October Unprocessed, however, means that I cannot just go out and by cookies whenever I jolly well feel like.  Nope, if I want something sweet, I need to get my butt into the kitchen and make it happen.  Which ultimately means I need to bake.  With my raw sugar and unbleached flour, of course. 

You know what?  This looks like success to me!  I think in a match Baking v. Tiffany, we know who the winner is.



  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.               


  • 1 1/2 cups white sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
  3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.


  1. I bet your oven LOVES you for these brownies and snickerdoodles! :D

  2. Yes, and so does my husband :)


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