This weekend I was too busy moving (which seems like a class theme!) to bake.  Not to mention too exhausted.  All of the packing, lifting, carrying, climbing up and down stairs, organizing, cleaning and awkward mattress-maneuvering removed 100% of the guilt when I tried this amazing cake.

Gooey Triple Chocolate Chip Cookie Cake

My mom bought this Triple Chocolate Cookie Cake from Costco and saved me a slice (isn’t she the best?). Yes, it was premade and store-bought, but it didn’t matter in the slightest.  I warmed it up in the microwave for a few seconds and it was warm and gooey and the center tasted kind of like raw cookie dough, which is one of the best possible tastes in my opinion. (And as I learned in her “Cupcake Confessions” blog post, a fellow class blogger agrees!)

Whoever thought of combining a pie crust with cookie dough, chocolate drizzle and three different types of chocolate chunks (including mini Hershey’s Kisses) is a genius.  But it also reminded me of something we talked about in class last week – The Long Tail.  It seems like the options used to be simple; chocolate chip cookies, brownies, yellow cake with chocolate frosting. But now with the Internet, the options are limitless.  The Long Tail talks about how the Internet is especially equipped to serve the populations that invest their time and money in the “tail,” the smaller, less popular, niche markets along the curve.  Baking websites and blogs combine traditional methods with new, unique ideas and time-saving techniques, use tools and ingredients you’ll likely use once and then retire to the back of your cabinet, and cover specific topics. There are blogs for gluten-free baking,  organic desserts, and even vegan cookies.  If you have a craving for something chocolaty/fruity/organic/healthy/crispy/caramel-filled/peanut buttery, odds are that someone else out there has that same craving, and has even started a blog all about it.  My baking blog is a little less focused, but I visit those more specialized blogs for recipe ideas, or just to look at their yummy desserts : )

Each week I try to put something unique in my blog. Even if the recipe isn’t my own, I’ll add my own personal commentary that doesn’t show up in the cookbooks or recipe listing sites. I also add a picture of the finished product, and it’s never anything too perfect looking, just the real thing. I get frustrated when recipe books don’t include a picture, or when my version looks absolutely nothing like the one on the pages.  I just tell myself my version has more character…

I’ll keep posting pictures as long as I have a working camera – I have a knack for misplacing or destroying any and all electronics. Halloween 2010 ended with a missing camera and Blackberry.  A few months ago, I went into the electronics store and asked for the cheapest camera in stock.  I’ve learned that the life expectancy is pretty low, so I might as well just buy something I won’t be too heartbroken to lose.  But for now it’s good enough to capture tonight’s dessert.

This week I decided to try out a recipe I found online.  I’m in the process of moving out of my apartment and came across a box of Bisquick I bought about a month ago and barely used. I guess once batch of pancakes was all it took to get my fix. I decided to look up a recipe that called for Bisquick, which is essentially just flour, baking soda and salt. What I found? Peanut butter chocolate chip cookies.  I think the only thing I love more than chocolate and cookies is peanut butter, so I thought I would give it a try.  I found the recipe listed on Food.com.

And here is the finished product:

I only baked the cookies for about 10 minutes, because I’m a fan of slightly undercooked baked goods, but they baked pretty quickly.  I think I’d like the cookies better if they were softer and gooier; I’m on the fence and my trusty taste-tester is out of town, so I figured I would bring them to class and let others weigh in. Let me know what you think!

As I was reading Allison’s blog post on personality, it made me think about how people can be perceived differently in different situations.  I’m a pretty shy person, and sometimes that can come off as being unfriendly or uninterested in meeting new people.  But in reality, I’m a really silly person who likes to laugh and have fun.  I recently started a new job and not too many people know my true personality. I’ve been concentrated on learning the ropes and getting my work done well and on time that I haven’t been focused on letting my personality out. And the same goes with class – at the end of a long, tiring day, I usually need an extra large coffee and all of my energy to pay attention to class (but of course I’m always 100% engaged in social media J) that I don’t act like my true self.  But blogging lets me, and my classmates, share a different side of myself than the boring old Wednesday night-Abby.

I’m feeling a little more comfortable at work now that I’ve hit the six month mark, so I’m hoping I’ll be able to do what Allison’s blog slide show does – show off some real personality : )

 

This week I decided to try a new recipe in honor of Valentine’s Day – Brownie Kisses!

Here’s what you need:

• 1 box of brownie mix and listed ingredients (eggs, water, oil)
• 1 bag of Hershey’s Kisses
• Mini cupcake pan(s)
• Mini cupcake liners

Preheat oven to 325 degrees. Place mini cupcake liners into the pan. Prepare the brownie mix according to the package directions.  Fill cupcake liners ¾ full.  Unwrap and press one Kiss into each brownie cupcake, so that just the top of the Kiss is peeking out.  Bake for about 20 minutes.

The final product:

A hidden Kiss inside a fudgy brownie

You can use any brand or size of brownie mix and your favorite Hershey’s Kisses.  I used milk chocolate Kisses, caramel-filled Kisses and Hugs.  Here are more easy Hershey’s Kisses recipes.

You can make these brownies without the liners, like I did, but make sure you grease the pan REALLY well if you do.  I can tell you from experience that you’ll have a giant mess if you lightly grease the pan.  Despite the small issue of the brownies sticking to the pan, once I finally got them out they were fudgy and delicious. The brownies are the perfect size and the hidden Kiss/Hug is a nice little surprise.  Using different flavors of Kisses makes it kind of like the classic Valentine’s Day box of chocolates – each bite is a little mystery. : )

Here’s what the taste-tester had to say this week:  “Mmmm this brownie is really good. Wait, is there something in there?! Oh my god, this brownie is SO good!”  Not a bad review!!

In class, we’ve been talking about letting your true personality come out in blogs/social media.  When I write these posts, I try to set aside “work Abby” and write the way I would talk to someone just hanging out in my kitchen (most likely while I bake a batch of cookies).  It’s nice to take a break and write about a topic I feel really comfortable about.  And if you really were in my kitchen, I’d also tell you to visit some of the blogs listed in my blogroll.  The sites there have a lot of delicious recipes and other interesting blog posts.  But be warned – they will make you hungry.

This week in class we’re having a local blogger come to talk about social media. Finding out about one of her blogs, Brunch in the City, couldn’t have come at a more perfect time. This weekend my friend Stacie, who I haven’t seen in a few years, will be in town and I need to choose a place for a great meal and a major catch-up session.  I have a few options in mind, but will definitely be reading through the blog before I make any decisions. I’m so excited to see her and I can’t wait to try out a new brunch spot in DC.

Now for dessert, I have some disappointing news (mostly for my panel of taste-testers).  I didn’t bake this week. I know, already skipping the baking on week two…but it’s only because I was too busy enjoying myself in beautiful Mont Tremblant, Quebec.

The weather was perfect, the skiing was great (only 1 big wipeout), and the village looked like a postcard.

But the trip wasn’t completely without dessert.  On the last day we stopped into Cabane à Sucre de la Montagne to try some authentic Canadian maple syrup. While we were looking around, we were offered a taste of something amazing: maple butter. Maple butter is a confection made from maple syrup, cooked until it is smooth and creamy and delicious.  I didn’t think maple syrup could be any better, but the maple butter tasted so good and was definitely a lot less sticky than maple in the syrup form.  Now I’m on a search for a recipe that calls for maple butter – if you have any, please post a comment and let me know! I promise to actually turn on my oven next week.  : )

Welcome to my blog!  Even though this blog is a required part of a social media class for my Georgetown graduate program, I’m excited to post my thoughts here as I learn more about social media and test out new baking recipes.  I’ve never thought to start a blog, and don’t usually read them, but this week I read a little bit about how blogging began.  After these readings, I found myself wondering how a blog, a forum that is inherently personal, raw and uncensored, is used as a PR tool for clients and causes.  I guess that’s why I’m taking this class – to learn how organizations can implement national campaigns that make consumers feel connected at the individual level.

I may not know much about blogging yet, but there’s one way I do know how to connect with others at a personal level: baking.  I love to bake for the challenge, the experience and the final product, but more so for the feeling I get when I share what I’ve made.  I like knowing that I can bring someone happiness (even if it’s just a taste!) with something I made from scratch.

This brings us to my first baking blog entry, and one of my favorite things to bake:banana bread!  I figured I would launch my blog using a recipe I’m comfortable with, just to get started 🙂

I recommend using REALLY ripe bananas so they are super sweet. I let the bananas get overripe and stick them in the freezer until I have enough for a batch.

Preheat oven to 350 degrees and grease a loaf pan.

• 1 ½ cups of all-purpose flour
• 1 tsp. of baking soda
• 1 tsp. of salt
• ½ cup (1 stick) of butter (I use Smart Balance 50/50 Buttery Sticks and it turns out just as tasty!)
• 1 cup of sugar
• 4 ripe bananas
• 2 eggs
• ½ cup of sour cream
• 1 tsp. of vanilla

Combine the flour, baking soda, and salt in a bowl. In a separate bowl, beat the butter and sugar. Add remaining wet ingredients.  Add flour mixture until combined. Pour in greased loaf pan and bake for about 1 hour.

You’ll know the bread is done with a knife comes out clean and the top is nice and brown, like this:

I asked for a taster’s review of the banana bread to include in the post and this is what I got: “The sweet aroma filled my kitchen and my mouth began to salivate in anticipation of my first bite…I was overwhelmed by the robust flavor…my taste buds exploded with delight!”

I have to say, the bread did turn out really well, but I can’t be sure if this over-the-top review was entirely honest or if this taste-tester intended to get on my good side and earn a permanent spot on the review panel.  I guess I’m easy to win over because the flattery worked! You’ll definitely be getting a taste of the next creation.

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