Author: longdistancebaking

Oatmeal Walnut Chocolate Chip Cookies

Oatmeal Walnut Chocolate Chip Cookies

This weekend was a windows open, music up, it’s-beginning-to-feel-a-lot-like-spring-time weekend. To me…those kind of weekends require cookies. Sometimes you want an easy recipe, one that doesn’t require a lot of time or energy. Or much thinking. Or dishes. These are the cookies for that time. 

Homemade Cheez-Its

Homemade Cheez-Its

Remember last week I confessed my love of cheesy carbs? It’s a real thing. Case in point: two cheesy snacks back to back. Cheeze-its. Goldfish. Cheddar Bunnies. I love them all. They’re the kind of snacks someone will have to physically take out of my 

Nutella Protein Smoothie

Nutella Protein Smoothie

I don’t know if it’s because I’ve been binge watching The Americans all week or because the weather is slightly chilly but I’ve been on a sugar kick lately. And it’s time to cut back.

Obviously judging from the title though, I’m taking baby steps to cutting out sugar. It’s a process…
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Last week I did some meal prep and made some smoothie packets to keep in the freezer for days when I needed a quick breakfast or lunch. I filled 5 Ziploc bags, each containing 1/4 cup frozen mixed berries, 1/2 banana and a handful of frozen strawberries. That’s it! Super easy and all you have to do is throw it in a blender with a liquid of your choice.
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I made this smoothie in the morning for breakfast so I decided to add some protein for an added boost to start the day. I also decided last minute to add a dollop of Nutella. Old habits die hard…

This smoothie is so easy and will become part of my weekly menu. Hope you enjoy 🙂

-Kelly

Ingredients:

  • 1 smoothie packet
  • 1 tbsp. Nutella
  • 1 scoop Vanilla Whey Protein Powder (I use the kind from Trader Joe’s)
  • Almond Milk (amount varies depending on thickness desired)

Directions:

  1. Place all ingredients in blender and blend until smooth. Enjoy!
Garlic Cheddar Breadsticks

Garlic Cheddar Breadsticks

The past month my roommate and I have been taking a cake decorating class (more on that later…), meaning we each have to make a cake and frosting every week for this 8 week class. Meaning we have TWO cakes sitting in our house at all 

Fudgy Mint Brownies

Fudgy Mint Brownies

Guys, I made mint chocolate chip ice cream this weekend. It didn’t quite turn out… The mint flavor was great! And I have a thing about mint chocolate chip ice cream needing to be green (I don’t like white mint chocolate chip ice cream- I 

Sour Cream Coffee Cake

Sour Cream Coffee Cake

I just love coffee cake. It reminds me of lazy Sundays, drinking coffee and planning out the day.

Sour Cream Coffee Cake | longdistancebaking.com

While traditional cake is not seen as an acceptable breakfast item, add the word coffee to the title and it’s suddenly a-okay, encouraged even.

My sugar cookies use sour cream, which I know is what helps keep them so soft and moist. So when I saw a version of coffee cake using sour cream I just had to try it.

Sour Cream Coffee Cake | longdistancebaking.com

The sour cream worked miracles once again! This coffee cake is so light and fluffy, I felt like I could eat the whole pan and not feel bad about it. I didn’t though…just to clarify I only had maybe 1/3 of the pan in one sitting. #selfcontrol

Sour Cream Coffee Cake | longdistancebaking.com

This Sour Cream Coffee Cake would be the perfect addition to a baby or wedding shower, Easter brunch, or just your regular weekend routine. Make sure you give it a try.

~Stephanie

Sour Cream Coffee Cake | longdistancebaking.com

Sour Cream Coffee Cake (adapted from King Arthur Flour)

Topping

  • 1/4 c sugar
  • 1/4 c brown sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice

Cake

  • 2 c flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 c butter, softened
  • 1 c sugar
  • 2 eggs
  • 1 c sour cream
  • 1 1/2 tsp vanilla
  1. Mix together topping ingredients and set aside.
  2. In separate bowl, combine flour, soda, powder and salt. Set aside.
  3. With electric mixer, cream butter and sugar. Mix in eggs, followed by sour cream and vanilla.
  4. Slowly pour dry ingredients into wet, stirring just until combined.
  5. Spread half the mixture into a greased 7×11 baking pan**
  6. Sprinkle half of the topping over the dough.
  7. Drop the remaining cake mixture by tablespoons over the topping, attempting to cover as much as possible (dough will be thick and sticky, making this difficult. It spreads while baking though and will look fine once done).
  8. Sprinkle with remaining topping.
  9. Bake at 325 for 30-40 minutes, until a toothpick inserted in the middle comes out clean.

** Original recipe calls for a 9×13 pan, however I found this too big and the cake had to be spread very thinly to cover the entire pan. I prefer the smaller pan for a thicker piece of cake, but a 9×13 will work just fine if you don’t own the smaller size.

Egg Salad

Egg Salad

Long Distance Baking is primarily a baking blog but we like to occasionally spice it up and include non-desserts. Yep, we’re rebels like that 😉 About a few weeks ago, my Aunt Paula gave me an early birthday gift of old-fashioned kitchen tools (which I will 

Homemade Fruity Granola

Homemade Fruity Granola

Once I finally made my own homemade granola and saw how easy and delicious it was…I knew there was no going back. I’ve had ideas in my head for all different kinds of mix ins and variations of granola, just waiting to finish up each 

Mini Nutella Heart Pies

Mini Nutella Heart Pies

Happy Belated Valentine’s Day!
heart pies

If I had planned better, I would have made this recipe prior to Valentine’s Day so you could have made and enjoyed them too… Sorry!

Good thing Nutella can be enjoyed year round! As in, good thing you never need a reason to eat Nutella because it can and should be enjoyed everyday. Ok, maybe not everyday but I definitely will not judge you if you do 🙂
nutella pies

So I am ashamed to admit that I have never made homemade pie crust. Ever. The only time I ever made pie was one Thanksgiving I made pecan pie with a pre-made crust (my least favorite pie) and my grandpa loved it! I think ever since then I’ve considered pecan pie one of my favorites just because I know how much my grandpa loved it.
nutella

Steph sent me cookie cutters for Christmas and I have been dying to use them. I decided now was a good time to use the heart shaped cookie cutter and make mini pies. And what better filling for a pie than Nutella! I adapted this crust from Steph’s Make Ahead Pie Crust and boy is her recipe so easy!!
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If you are looking for a great, easy pie crust, this is the one for you. I halved her original recipe and added some sugar for extra sweetness, it was Valentine’s Day afterall! These mini pies are delicious and a great anytime of the year! Hope you enjoy 🙂

-Kelly

Ingredients:

  • 2 cups flour
  • 1/4 tsp. salt
  • 2 tbls. sugar
  • 1 stick butter flavored Crisco
  • ice cold water (varries)
  • Nutella

Directions:

  1.  Preheat oven to 350 degrees.
  2. In a bowl, combine flour, sugar and salt. Using a pastry cutter (or a fork or your hands) crumble the Crisco into the flour mixture, leaving it still clumpy.
  3. Add water, 1 tbls. at a time, until a dough is formed.
  4. Roll out dough on a well floured surface and cute out pie pieces with heart cookie cutter.
  5. One one heart pie piece, add a dollop of Nutella. Spread some egg wash (one egg with about 1 tsp. water, whisked together) on the edges of the heart with the Nutella.
  6. Place a pie crust heart, with no Nutella, on top of a Nutella’d heart (just made up that word!) and pinch the edges together with a fork. Repeat for all hearts.
  7. Bake for 17-20 minutes. Let cool and enjoy!

 

 

Bright Cellars Review | A Monthly Wine Club

Bright Cellars Review | A Monthly Wine Club

Let’s get this out in the open: I love wine. We always have wine in the house and I don’t believe it needs a special occasion to be opened. I have an overflowing shelf of corks, just waiting for a craft night. My family constantly posts