Flour · ish

adapted from My Baking Addiction
makes 24 cupcakes



Ingredients:

• 1 c cake flour
• 1/4 c unsweetened cocoa powder
• 1/2 t salt
• 2/3 c vegetable oil
• 3/4 c sugar
• 1 egg
• 1 t vanilla extract
• 2 T red food coloring
• 1/2 c buttermilk
• 1/2 t baking soda
• 3/4 t white vinegar

adapted from annie's eats
makes 24 large squares


I have an obsession with rice krispies treats. I made these twice within a few days--first pink/original ones for my friend Helen's bridal shower and then cocoa/original for her birthday!

Ingredients:

• 4 T butter, divided
• 1 ½ oz. dark chocolate, finely chopped
• 1 T cocoa powder
• 4 c mini marshmallows (or 40 regular marshmallows), divided
• 6 ½ c Rice Krispies, divided
• 1 t vanilla extract

Steps:

1. In a large, microwave-safe mixing bowl, melt 2 tablespoons butter, dark chocolate and cocoa powder. Stir frequently to incorporate cooca and prevent scorching. 
2. Add 2 cups mini marshmallows and microwave for 1-2 minutes, until fluffy and melted. 
3. Add in 3 ¼ cups Rice Krispies and stir to combine, making sure chocolate covers the whole batch.
4. Spread onto a pan and press down to create a level top.
5. In a large microwave-safe mixing bowl, melt 2 tablespoons butter and remaining mini marshmallows in microwave for 2-3 minutes, until marshmallows are fluffy and butter is completely melted. 
6. Add in vanilla and remaining Rice Krispies, and stir to coat cereal completely.
7. Divide evenly among chocolate-filled muffin tins, filling each the rest of the way to the top.
8. Chill in the refrigerator 15 minutes or let sit at room temperature until set before serving.

adapted from smittenkitchen
makes 1 10" tart



The past few months have been filled with wedding baking, which is extra joyful! This was a fruit tart for my friend Cass's engagement!

Ingredients:

• 37 gingersnap cookies, coarsely broken (about 9 oz./3 1/4 c plus 2 T)
• 6 T unsalted butter, melted
• 8 oz. mascarpone cheese
• 6 oz. cream cheese, room temperature
• 1/4 c sour cream
• 1/4 c sugar
• 1 t grated lemon peel
• 1/4 t vanilla extract
• 4 to 5 small nectarines, halved, pitted, cut into thin slices
• 1/4 c peach jam, warmed

1. Crust: Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
2. Filling: Beat first 6 ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
3. Toopping: Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.