Gingerbread Cookies

The past couple of months have been crazy. I moved across the country and started my first job. And craziest of all… I had to learn how to bake in a tiny Manhattan apartment kitchen.

Gingerbread Cookies from Square Root of PieMy lack of counter space is almost painful… But I’m learning to deal with it. No fancy stand mixers anytime soon though.

Gingerbread Cookies from Square Root of PieIt took me awhile to get settled, but I’m finally starting to feel like I have a home! And now that I’ve gone through the whole mess of moving, buying furniture, blahblahblah, I can finally get back to what I love… baking!

Gingerbread Cookies from Square Root of Pie

Gingerbread Cookies
Makes 2-3 dozen.

Ingredients
3 C flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp nutmeg
1 tsp ground cloves
dash salt
1 stick butter, room temperature
3 Tbsp coconut oil
1/2 C brown sugar, packed
2/3 C molasses
1 egg

Instructions
1.
In a medium bowl, sift together flour, soda, spices, and salt. Set aside.
2. In a large bowl, cream the butter and coconut oil.
3. One at a time, beat in brown sugar, molasses, and egg.
4. Gradually beat in the flour until the dough is formed.
5. Split into two balls, wrap in plastic wrap, and refrigerate at least 3 hours.
6. Preheat the oven to 350F. Lightly grease a cookie sheet. Remove the dough from the fridge at let it come to room temperature.
7. Roll out and cut into shapes.
8. Bake for 8-10 minutes, rotating halfway through.
9. Let cool and decorate!

Gingerbread Cookies from Square Root of PieI made a quick icing out of powdered sugar and a little bit of milk, but these would be great with some more color, candy or sprinkles.

Gingerbread Cookies from Square Root of Pie

Happy Holidays!

 

Garlic Lemon Zucchini Noodles

Since I got back from my trip, I’ve really been focusing on getting back into shape. I exercise everyday, and try to eat healthy foods. That’s why I haven’t posted my usual cookie and cupcake recipes! But I promise they’ll be back soon ;)

Garlic Lemon Zucchini Noodles from Square Root of Pie

This recipe is really great especially since it’s been so hot here in LA. It may technically be fall already, but it’s still 95 degrees outside! This dish is completely raw, so no sweating over the stove.

Garlic Lemon Zucchini Noodles from Square Root of Pie

I eat this as a meal, but if you want something a little heartier it would still make a great side dish, or even a healthy afternoon snack.

Garlic Lemon Zucchini Noodles from Square Root of Pie

Garlic Lemon Zucchini Noodles
Vegan, gluten free. Serves 1 as a meal or 2 as a side dish.

Ingredients
1 medium zucchini
handful (6-7) cherry tomatoes, halved
4-5 leaves fresh basil, chopped
1 clove garlic, minced
juice of 1/2 lemon
1 Tbsp olive oil
splash balsamic vinegar
salt and pepper to taste

Instructions
1.
Make zucchini noodles using a julienne peeler. Put in a medium mixing bowl with tomatoes and basil, and set aside.
2. Combine all remaining ingredients in a small bowl to make a vinaigrette.
3. Toss noodles with vinaigrette until completely coated. Enjoy!

Garlic Lemon Zucchini Noodles from Square Root of Pie

Lemon Pepper Kale Chips

After an extremely long vacation, I’ve been back in the States for about a week and a half now. I had an amazing time, but I’m really happy to be home – traveling is exhausting! This was my first time backpacking. I went to England, The Netherlands, Denmark, Belgium, France, Spain, Italy, Switzerland, Germany, Austria, Czech Republic, Hungary, and Turkey! I got to meet a lot of awesome people from all over.

Now I’m just at home relaxing for a bit before I move to New York City and start my new life. I have a lot of free time, so I’m trying to take advantage of it while I can! Unfortunately, sitting around the house with the television on leads to a lot of snacking…

Lemon Pepper Kale Chips from Square Root of Pie

This snack is a tasty, healthy alternative to potato chips. It definitely fulfills your craving for crunchy, salty foods, but without all the guilt.

Lemon Pepper Kale Chips from Square Root of PieI have to say, I’m usually not much of a kale fan… it’s too bitter! A little bit of kale, okay. But a whole kale salad? Never in a million years! I can’t do it! I know it’s good for me, but I can’t eat it. Kale chips on the other hand… I can eat a whole batch of these all by myself.

Lemon Pepper Kale Chips
Vegan, gluten free.

Ingredients
1 bunch kale, washed and dried
1-2 Tbsp lemon olive oil
salt
fresh cracked pepper

Instructions
1.
Preheat oven to 300F. Line a baking sheet with parchment paper.
2. Remove stems from kale and cut leaves into 1 1/2 to 2 inch pieces. (The leaves will shrink in the oven, so cut pieces bigger than you want your chips!)
3. Put kale in a large bowl. Drizzle with olive oil, and toss to coat evenly.
4. Spread out kale on the baking sheet. Sprinkle with salt and pepper.
5. Bake for 25-30 min, until crisp.

Lemon Pepper Kale Chips from Square Root of Pie

I love these with the lemon olive oil! It really gives it a nice flavor. If you don’t have any, you can always use regular olive oil with a bit of lemon juice, or experiment with other flavors!

Lemon Pepper Kale Chips from Square Root of Pie

Lemon Bundt Cake

This might be my last post for a little while… In about a week and a half, I’m leaving for a Europe! I’ll be traveling all over for almost 3 months, stuffing my face all along the way. Probably no baking though, unfortunately, and also probably no blogging…

Anyway, I’ve been at home laying around watching TV since graduation. It’s been nice! Finally worked up the motivation to bake yesterday, not to mention there was a huge bowl of lemons staring me in the face, so I decided to bake this.

Lemon Bundt Cake from Square Root of Pie

Lemon Bundt Cake
Makes one bundt cake or two loaves. Adapted from Center Stage Wellness.

Ingredients
for the cake
3 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 sticks butter, room temperature
2 C sugar
4 eggs
1/3 C lemon zest
1/4 C lemon juice
3/4 C milk
1 tsp vanilla
for the syrup
1/2 C lemon juice
1/2 C sugar
for the icing
3 Tbsp lemon juice
~2 C powdered sugar

Instructions
1.
Preheat oven to 350F. Grease baking pans.
2. In a medium bowl, sift flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream together butter and sugar until combined. Add each egg one at a time, mixing in afterward. Mix in lemon zest.
4. In a small bowl, stir lemon juice, milk, and vanilla.
5. Alternate adding flour and liquid to the butter/sugar mixture, mixing continuously, until all ingredients are combined.
6. Bake 45-60 min.
7. While cake is cooling, make the sugar by dissolving sugar in lemon juice in a small saucepan over medium heat.
8. Remove cake from bundt pan and set on a wire rack over a tray. Poke holes all over the top with a toothpick, then pour syrup over the top. Let cool completely.
9. For the icing, sift powdered sugar over lemon juice and stir, continuing to add powdered sugar until desired consistency is reached. Drizzle over cake.

Lemon Bundt Cake from Square Root of Pie

I’ve actually made this cake a couple times before with rave reviews, but never had a chance to eat any. I made sure to eat the first slice of this one, and it was delicious!

Lemon Bundt Cake from Square Root of Pie

Chocolate Banana Swirl Cakes

This is the time in the year where I’m moving out and frantically try to use up all my ingredients. I have tons of leftover flour and sugar, so I dig through my cabinet to find flavors. This was what I came up with the other day… chocolate, banana, and coconut!

Chocolate Banana Swirl Cakes from Square Root of Pie

Chocolate, Coconut, Banana Swirl Cakes
Makes 1 dozen.

Ingredients
1 1/2 C flour
1 tsp baking powder
1 tsp baking soda
dash salt
1 C sugar
1/3 C oil
1 egg
1 tsp vanilla
2 small very ripe bananas
1/4 C cocoa powder
1/2 C milk
1/3 C shredded coconut (optional)

Instructions
1.
Preheat oven to 350F. Line a cupcake pan with paper liners.
2. In a large bowl, mix flour, powder, soda, and salt.
3. In a smaller bowl, mix sugar, oil, egg, and vanilla. Add wet to dry and combine. Mixture will be crumbly.
4. Mash bananas in another bowl, and pour in half the batter mixture. Mix well.
5. Add cocoa powder, milk, and coconut (if desired) to remaining batter.
6. Pour a spoonful of each batter into each cupcake liner. Swirl with a knife or toothpick. Sprinkle with extra coconut.
7. Bake 20 min until a knife comes out clean. Let cool before serving.

Chocolate Banana Swirl Cakes from Square Root of Pie

Black Cherry Almond Chocolate Chip Muffins

I’m done with final exams! Hooray! Only a few days left until graduation, and I’m getting very excited.

Black Cherry Almond Chocolate Chip Muffins from Square Root of Pie

During finals week, there are always free muffins before the early morning finals. A couple of my friends were sad there weren’t any GF muffins, so since I had leftover flour after making cookies, I decided to make them some GF finals exam muffins!

Black Cherry Almond Chocolate Chip Muffins from Square Root of Pie

Black Cherry Almond Chocolate Chip Muffins
Gluten free. Makes one dozen.

Ingredients
1 1/2 C gf all-purpose flour
1/2 C almond flour
1 Tbsp baking powder
dash salt
1/2 C sugar
1 egg
1/4 C oil
3/4 tsp almond extract
1 C black cherry Greek yogurt
1/4 C milk
1/3 C chocolate chips

Instructions
1.
Preheat oven to 350F. Line a muffin pan with paper liners.
2. In a large bowl, sift together flours, baking powder, and salt. Set aside.
3. In a smaller bowl, mix sugar and egg. Add oil, extract, yogurt, and milk.
4. Add wet to dry and mix until combined. Fold in chocolate chips.
5. Bake 20-25 min until browned.

Black Cherry Almond Chocolate Chip Muffins from Square Root of Pie

Triple Chocolate Espresso Cookies

The school year is coming to an end… finally! I just passed the two week mark until graduation. WOOHOO! I don’t have much going on during finals week, so hopefully that means I’ll have time to bake a lot and use up all of my ingredients before I move out.

Triple Chocolate Espresso Cookies from Square Root of Pie

I made these cookies as a thank you to my dancers for a great semester and brought them to our last rehearsal. The show was great and I was so happy! And I know they were very happy with the cookies too ;)

Triple Chocolate Espresso Cookies
Makes about 1 1/2 dozen.

Ingredients
1/2 C butter, softened
1/2 C sugar
1/2 C brown sugar, packed
1 egg
1 tsp vanilla
1 1/2 C flour (GF or regular all-purpose)
1/2 tsp baking soda
dash salt
1 Tbsp finely ground coffee
1/3 C white chocolate chips
1/3 C milk chocolate chips
1/3 C Sno-Caps or other chocolate chips

Instructions
1.
Preheat oven to 350F. Lightly grease a cookie sheet.
2. In a large bowl, cream butter and sugars with an electric mixer. Add egg and vanilla and combine.
3. In a medium bowl, sift together flour, soda, salt, and coffee.
4. Gradually sift dry into wet.
5. Fold in chocolate chips.
6. Place spoonfuls on cookie sheet at least 2 inches apart. Bake 10 minutes until browned. Cool before serving.

Triple Chocolate Espresso Cookies from Square Root of Pie

I made one batch with regular flour, and one batch with GF flour… both came out great! The GF cookies were actually a little fluffier than the regular ones, which came out more crunchy, but both were delicious.

Triple Chocolate Espresso Cookies from Square Root of PieGood luck on finals if you have any! I’ll bring you recipes for some stress-relieving treats soon, I promise!