On December 24th, 2014 I commenced a baking a marathon. It began upon waking with a large cup of french roast coffee, snowman flannel pajamas, and two dogs following me around the kitchen hoping I was going to drop crumbs. The complete list of baked goods is as follows:
- Nutella peanut butter brownies, (BLOG BONUS: adapted recipe at the end of the post!)
- the famous cranberry butter cake I’ve reference a thousand times
- confetti cupcakes from Seriously Delish
- and finally, the Vanilla Bean Confetti Cupcakes from Joy the Baker detailed in my last post
Somehow, I managed to keep to a very strict schedule that went a little something like this:
8:00 am – Sip coffee.
8:05 am – Begin cookies.
8:15 am – Microwave coffee, dammit.
8:30 am – Realize cookies have to be refrigerated for 2 hours, sigh.
8:35 am – Spill an entire bottle of organic vanilla extract all over cookbook and counter, BUT DO NOT CRY.
8:40 – Microwave coffee, this time whilst smelling of vanilla.
9:00 – 9:25am – Brownie making and baking.
10:00 am – Take brownies out, go to the gym smelling of 10,000 vanilla beans.
11:00 am – Begin cranberry cake and interpret 3/4 cup of butter, as three sticks of butter.
11:45 am – 12:45pm – Drain butter from cake pan every ten minutes. Microwave coffee 2 more times.
1:30 pm – Complete cranberry cake, collapse unable to continue with cupcakes.
2:30 pm – Muster up energy to make cupcakes while eating as much raw cupcake batter as possible.
So, my cookbook now smells like vanilla and the cranberry cake was EXTRA buttery – but overall, minor disasters! The brownies Nutella PB Brownies are so, so delicious. The Nutella flavor doesn’t really come through, but it adds to the overall chocolatey, chewy, fudgy texture of the brownies. You could add a bit more Nutella and cut the PB if you want it to shine!
But first, check out the holiday spread…