Baked by Jen

Funfetti Oreo Surprise Cupcakes

2013-05-08T22:40:00.000-07:00

Cakes with sprinkles scream "I'm having a party" to me; so, I decided to surprise a coworker with some funfetti cupcakes for her birthday this past week.

I started out making a standard yellow cake and simply adding every colored sprinkle I owned to the batter. Unfortunately, I forgot to save some of the sprinkles for the frosting; which was vanilla bean buttercream with an entire block of cream cheese added to it. Next time, I would only add half of the block of cream cheese as it no longer tasted like a buttercream frosting but more of a cream cheese frosting to me. Because I can't imagine anyone objecting to Oreos, I added them to the bottom of the cupcakes for a surprise twist. This is just something I have done here and here with get results.

Levain Bakery Chocolate Chip Walnut Cookies

2013-04-19T10:00:00.000-07:00

After trying the NY Times chocolate chip cookies I made last week, my sister commented that her favorite was still the copycat Levain Bakery chocolate chip walnut cookies I made awhile ago (but never blogged about for some reason until today). I was fortunate to have tried the original cookie right from the source while in New York a few years ago and it was as amazing as you could possibly imagine. However, I couldn't remember how this copycat recipe stacked up against all the cookies I have been making lately; so, in the kitchen I went again.

Unfortunately, these cookies baked up very flat; nothing like the original - thick and chewy, chock full of chocolate and nuts. However, I blame it on over mixing the dough and using room temperature butter and not chilled butter. They tasted good nonetheless.

Copycat Levain Bakery Chocolate Chip Walnut Cookies

from Beantown Baker
Makes 20-24 cookies

Ingredients:

1 cup (2 sticks) chilled butter, cut into 1" pieces
1/2 cup white granulated sugar
1 cup dark brown sugar
2 large eggs

2 cups all purpose flour
1 cup cake flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tbsp corn starch

1 cup 60% bittersweet chocolate chips
1 cup milk chocolate chips
1 cup chopped walnuts

Directions:

In a medium sized bowl, combine the flours, salt, baking powder, baking soda, and corn starch. Whisk all the dry ingredients together.

Put the white and brown sugars in a stand mixer bowl or large mixing bowl and mix until well combined and almost all lumps have disappeared. Add the chilled cubed butter and continue to mix at medium speed. Add the eggs, one at a time, continuing mixing until well incorporated.

Add the dry mixture to the wet mixture in increments until fully incorporated. Mix in chocolate chips and walnuts by hand.

Refrigerate the cookie dough overnight.

Preheat oven to 375F.

Using a large spoon or ice cream scoop, distribute the dough onto baking trays lined with parchment paper or baking mat. Fill trays with 6 cookie dough balls, bake about 14-15 minutes. The cookies should be removed from the oven when they look slightly underdone. They will continue to cook as they cool on the tray. Remove from the tray after and onto a wire wrack to completely cool.

Stores in an airtight container for up to 2-3 days.

The NY Times Chocolate Chip Cookies

2013-04-12T17:00:00.000-07:00

A friend and I hosted a bake sale at work to raise funds for the March of Dimes walk we'd be participating in this month. It was the perfect opportunity to try another chocolate chip cookie recipe from my to bake list. The reason it took me so long to get to this recipe is that you are required to refrigerate the dough for 24 hours; definitely a lot of patience on my part. These cookies came out thick and chewy in the middle but nice and crisp on the edges. Just the way I love my cookie chip cookies. It's difficult to pick a favorite or the best one anymore. Each of the chocolate chip cookies I have made yielded great results. What would you argue is the best homemade chocolate chip cookie?

The NY Times Chocolate Chip Cookies
from The NY Times
Makes about 24 cookies

Ingredients:
2 cups minus 2 tablespoons (8.5 oz) cake flour
1 2/3 cups (8.5oz) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8oz) granulated sugar
2 large eggs
2 teaspoon natural vanilla extract
2 cups of bittersweet chocolate chips (I used Ghiradelli's 60% Cocoa Bittersweet Chocolate Chips)

Directions:

Whisk together the flours, baking soda, baking powder, and salt in a large bowl and set aside.

Cream together the butter and sugars until light, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract. Reduce the mixer to low and add the dry ingredients and mix well until just combined. Using a rubber spatula, stir in the chocolate chips.

Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

Scoop out 2 tablespoons of cookie dough, roll into a rough ball and place on the baking sheet. Repeat until you have 6 mounds of cookie dough on the baking sheet. Sprinkle with sea salt and bake until lightly golden brown, about 18 to 20 minutes. Transfer the parchment sheet or the nonstick baking mat off the tray to cool for about 10 minutes and then transfer the cookies to a rack to cool. Repeat with the remaining dough.

Cookies keep in an airtight container for up to 3 days.

Mississippi Mud Pie

2013-04-03T18:00:00.000-07:00

For my sister's boyfriend's birthday, I made a Mississippi Mud Pie to celebrate. The pie tasted a lot better than it looked. It was impossible to get a clean slice; I can't imagine how they did it in Baked Explorations.

This cake was quite labor extensive but definitely worth it for the chocolate lover in your life. It starts with a chocolate cookie crust. Then a flourless chocolate cake. Followed by the chocolate pudding. Finished with whipped cream. It was a very dense and rich pie.

Purple Flowers Birthday Cake

2013-03-27T21:48:00.000-07:00

Ever since I discovered, i heart baking's blog, I have been so eager to try a filling of fresh strawberries and whipped cream. The opportunity struck when a friend requested a white cake with strawberries and purple flowers for their daughter's birthday. The cake was to feed 20 adults and 15 kids; so I went with a three layer 8 inch cake but next time for this type of filling, I would stick to 2 cake layers max and torte, if necessary. The cake was really heavy and I am not sure it was good idea for this type of filling.

A dam of vanilla cream cheese buttercream filled with a layer of whipped cream frosting, fresh strawberries, and more whipped cream frosting.

Also, because of the fresh fruit and whip cream, I kept it in the fridge after it was decorated. It's a go to white cake recipe which I used here and here with great results. But, this time around, I noticed that it was a bit dry. I don't know whether the fridge dried it out or I simply over baked it as my oven was freaking out that day. Overall, it still tasted good and it turned out as I imagined.

Red Egg Sugar Cookie Favors

2013-03-20T23:18:00.000-07:00

In the Chinese culture, a child's birth is celebrated after a month with a Red Egg and Ginger party. As a symbol of happiness and life, the parents hand out red eggs to their guests. Instead of handing out actual red dyed eggs, my friend requested sugar cookie favors in the shape of red eggs. I do not have much experience with sugar cookies but I took on the job of making 100 of them thinking it was going to be easy.

I ended up making 3 batches of rolled sugar cookie dough and 2 batches of sugar cookie frosting. It also took the help of my sister, her boyfriend, and my husband who helped cut the cookies, flood them, and package them. All of this work and I can't believe I was only making one type of cookie and one color of frosting. Much respect to the other bloggers I follow that make those sugar cookies with all sorts of colors and designs all the time!

National Chocolate Chip Cookie Week

2013-03-06T22:30:00.000-08:00

One thing about being a food blogger is finding out about all the fun food holidays. If you're looking for something to bake in celebration, look no further than the following tried and true:

Nutella Stuffed Chocolate Chip Cookies

Alton Brown's The Chewy

Thick and Chewy: A Personal Favorite

Bonus: Chocolate Chip Cookie Brownies

Option 1: Brownies over Cookies

Option 2: Cookies over Brownies

Honey Nut Granola

2013-02-27T13:30:00.000-08:00

As I am still practicing a clean eating "lifestyle" around here; I looked into other breakfast ideas as I have eaten my fill of baked cinnamon apple walnut oatmeal and banana oatmeal muffins for awhile. Enter this honey nut granola. It's perfect as a topping for yogurt or simply eaten with almond milk. Making it at home guarantees that there are no processed ingredients being added and it's really easy to put together as well.

Honey Nut Granola
slightly adapted from AllRecipes
makes 5 cups

4 cups old fashioned oats
1 cup sliced almonds
1 cup of sunflower seeds
1 cup chopped pecans
1/3 cup coconut oil
1/2 cup honey
2 teaspoon vanilla extract
1 tablespoon ground cinnamon

Directions:
Preheat oven to 300 degrees
In a large bowl, stir together the oats, nuts, and cinnamon
Mix together the oil, honey, and extract. Add wet mixture to the dry mixture. Mix well.
Spread the mixture onto two un-greased baking sheets.
Bake for a total of 20 minutes, stirring the mixture every 5 minutes
Remove from the oven and let cool on a separate sheet.

Store in an airtight container at room temperature for up to two weeks.

My Little Pony "Fluttershy" Cake

2013-02-20T14:00:00.000-08:00

Not only did I make nutella brownies for Valentine's Day and cranberry bliss bars for a coworker's birthday, I made a birthday cake for my sister this week. It is a known fact that she loves My Little Pony. Given how busy I was, the best I could squeeze out was a buttercream transfer of her favorite pony, Fluttershy. I did try to make it fun by making it a rainbow cake inside, as seen on my Instagram account. I went with a yellow cake which I split into 6 bowls and dyed the colors of the rainbow. Frosting was an orange butter cream frosting which my brother said tasted like Fruity Pebbles.

Orange Buttercream Frosting
A Baked by Jen Original
Makes enough to fill and frost an 8-inch cake

4 ounces of cream cheese frosting
1 cup (2 sticks) of butter
1/2 cup of shortening
1 teaspoon of orange extract
2 teaspoons of vanilla extract
6 cups of powdered sugar
1-3 tablespoons of orange juice
1-3 tablespoons of milk

Beat cream cheese, butter and shortening together. Add extracts. Add powdered sugar, 1 cup at a time. Add orange juice and milk until desired consistency is reached.

Cranberry Bliss Bars

2013-02-17T13:00:00.000-08:00

The first time I had one of these cranberry bliss bars were when my boss shared them at work courtesy of his wife. They tasted amazing! Skip forward a few months, it is a coworker's birthday and one of her favorite desserts are these bars. I had no idea there were so many copycat recipes all over the web; apparently these are popular at Starbucks every Winter. My boss' wife was generous enough to share her recipe with me which is a slight adaption of one I found online.

Cranberry Bliss Bars

Makes about 30 triangular slices

slightly adapted from Mr Breakfast

Cake:

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

2 tablespoons finely minced candied ginger

1 cup (2 sticks) butter, softened

1 1/4 cup brown sugar

2 eggs

1 1/2 teaspoon vanilla extract

3/4 cup white chocolate chips

3/4 cup chopped sweetened dried cranberries

Frosting:

4 ounces cream cheese, softened

1/4 cup butter, softened

1 tablespoon orange zest

1 teaspoon vanilla

1 1/2 - 2 cups powdered sugar

1 tablespoon orange juice

Garnish:

1/4 cup chopped sweetened dried cranberries

1/3 cup white chocolate chips, melted

1 tablespoon oil

Directions:

Preheat oven to 350F. Line a 9x13 pan with foil leaving an overhang and lightly grease it. Set aside.

In a medium bowl, stir together the flour, baking powder, salt, ginger powder, and minced ginger. Set aside.

Beat the butter and sugar together with an electric mixer until fluffy.

Add the eggs and vanilla, beat well.

Add the flour mixture to the bowl, beating until smooth. Stop and scrap the bowl down as needed.

Stir in the cranberries and the chocolate chips by hand.

Spread the batter into the prepared pan. Bake for 20 to 25 mins, or until the cake lightly browned.

Allow the cake to cool.

While the cake is cooling, beat all the frosting ingredients together. Spread the frosting over the cooled cake.

Immediately sprinkle with the chopped cranberries.

Melt the chocolate chips with the tablespoon of oil and using a cake decorating bag or a ziploc bag with the tip cut open, drizzle the melted chocolate all over the cake.

Remove the cake from the pan using the foil overhang. Cut the bars and store in an airtight container in the fridge until ready to serve.

Nutella Brownies

2013-02-14T14:32:00.000-08:00

Happy Valentine's Day! At work, we decided to exchange Valentine's; something I haven't done since middle school. It was such a fun idea as there were plenty of cards (store bought and home made), candies, and treats.

What I shared with my coworkers were my favorite brownies which I added 1/2 cup of nutella. However, the taste of nutella wasn't as prominent as I wanted it to be. It did give the brownie a new richness which I liked.

Valentine's Day Round Up

2013-02-06T18:14:00.000-08:00

Whether you love or hate Valentine's Day, it's the perfect excuse to indulge in something sweet. Here's a round up of tried and true recipes for your sweetie or sweet tooth!

Nutella Stuffed Chocolate Chip Cookies

Chocolate Peanut Butter Cake

Strawberry Pound Cake

Sweet and Salty Brownies

Chocolate Strawberry Cupcakes

Cocoa Caramel Cake

Baked Cinnamon Apple Walnut Oatmeal

2013-01-30T10:00:00.000-08:00

Been stuck in a breakfast rut the past few weeks as I try to stick to my clean eating (less processed foods) lifestyle. Then I remembered this baked apple cinnamon oatmeal that I bookmarked at the start of the New Year. It was quick to whip up and I was able to pack a week of breakfast and then some. Definitely would change the fruit and nut around for variety.

Baked Cinnamon Apple Walnut Oatmeal
slightly adapted from Brown Eyed Baker
Makes 9 servings

Ingredients:
2 cups old fashioned rolled outs
1/2 cup walnuts, toasted and coarsely chopped
1 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
1/3 cup honey
1 egg
3 tablespoons unsalted butter melted, divided
2 teaspoons vanilla extract
2 Gala apples, peeled, cored and cut lengthwise into 1/2-inch pieces

Directions:
Preheat oven to 375 F. Grease an 8-inch or 9-inch baking pan; set aside.

In a medium bowl, stir together the oats, walnuts, cinnamon, baking powder, and salt; set aside.

In another medium bowl, whisk together the milk, honey, egg, and half of the melted butter, and vanilla extract.

Arrange the sliced apples in a single layer on the bottom of the baking pan. Cover the apples with the oat mixture. Slowly drizzle the milk mixture all over. Slightly shake the pan to disperse the milk among the oats.

Baked for 35 to 45 minutes or until the top if golden brown and the oatmeal mixture is set.

Remove from the oven and let sit for at least 5 minutes. Drizzle the remaining melted butter over the top. Oatmeal keeps in the fridge for up to a week. Best served warm.

Chocolate Peanut Butter Cake

2013-01-16T21:48:00.000-08:00

My company hosted a Bake Off this past Monday and despite the fact that I was out of town the weekend prior and sick as a dog all week long, I made an effort to enter just because I couldn't pass up the opportunity to bake. I racked my brain but couldn't come up with anything creative so, I stuck to a tried and true combo, chocolate cake and peanut butter frosting. I absolutely love this flavor combo and I must've made it numerous times as seen here, here, and here.

If you follow me on Instagram, you'll know that the competition was fierce. The actual winners were lemon cupcakes, chocolate ice box cake, and coconut cake; which I have to confirm were all delicious.

Banana Peanut Butter Cake

2013-01-09T21:38:00.000-08:00

The bananas in this cake makes it much healthier than other cakes right? I jest, but everything in moderation, I say. For my husband's brother in law's birthday dinner last weekend, I made this banana cake with peanut butter filling and cream cheese frosting.

I tested out a new banana cake recipe, which I included below, but I'm not 100% happy with it. The banana taste was too subtle and I wish the cake wasn't as dense. Given all the positive reviews, I might go back to this recipe but substituting cake flour and adding sour cream.

Also, I used melted chocolate to pipe "Happy Birthday" and I realized how much I liked the flow of the chocolate versus frosting. Will definitely use this method again.

Banana Cake

adapted from Allrecipes.com

Makes 1 8 inch cake

3/4 cup butter

2 1/8 cups white sugar

3 eggs

2 teaspoons vanilla extract

3 cups all purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups buttermilk

1 1/2 cups mashed bananas

Preheat oven to 350F. Grease and flour 3 8 inch baking pans.

In a medium bowl, mix flour, baking soda, and salt together. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla. Stir in the flour mixture alternating with the buttermilk. Stir in the bananas. Pour the batter evenly among the pans.

Bake in the oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs stuck to it.

Remove from oven and let cool in the pan on a wire rack. Remove from pan and continue to let cool completely on the rack.

Nutella Stuffed Chocolate Chip Cookies

2012-12-27T22:09:00.000-08:00

As seen on my Instagram account, I decided to stuff chocolate chip cookies with nutella last night after my success with nutella muddy buddies. Results were delicious!

I used a brand new chocolate chip cookie recipe from Thomas Keller's Ad Home At Home. I don't know why I haven't tried more dessert recipes from this book as the pie crust is still my go to for numerous occasions. This cookie may have bumped my "best" chocolate chip cookie for the last 6 months to second place.

Process was a bit cumbersome as you have to do twice the work for one cookie. I started with 1 tablespoon of cookie dough which I flattened out to fit the teaspoon of nutella. Then, I added another semi-flat tablespoon of cookie dough on top. I sealed the edges together and slightly rolled it into a ball shape. The amount of chocolate chips in this recipe did almost make the amount of nutella nonexistent. I would recommend cutting back on the chips if you want the nutella to come through.

White Chocolate Peppermint Cheesecake

2012-12-23T23:43:00.000-08:00

Want to know how to make a cheesecake taste even more rich? Add white chocolate to your batter! Inspired by the Starbucks White Chocolate Peppermint Mocha drink, I decided to turn the house favorite Oreo Cheesecake into the perfect holiday treat for our dinner guests this past weekend.

I followed the white chocolate and raspberry swirl cheesecake recipe from Junior's Cheesecake Cookbook but eliminated the raspberry swirl for 8 chopped Trader Joe's Candy Cane Joe-Joes. Also, the crust was made with the chocolate peppermint cookies.

Chocolate Cookie Crust
Makes 1 9-inch crust

16 chocolate peppermint sandwich cookies
3 tablespoons butter, melted

Preheat oven to 350F. Place the cookies in a ziploc bag. Flatten, remove excess air, and seal. Roll a rolling pin over the bag until you have finely crushed crumbs. Place crumbs in a bowl and mix in the melted butter. Press firmly into a 9-in springform pan. Bake for 8-10 minutes. Remove from the oven and let cool on a wire rack as you proceed with cheesecake recipe.

White Chocolate Peppermint Fudge

2012-12-19T23:36:00.000-08:00

I am pretty sure I have gained 10 pounds this month alone; I am afraid to step on the scale at this point. The last few weeks, I have been baking up all sorts of holiday sweets for family, friends, coworkers, from the tried and true to something new, like this white chocolate peppermint fudge.

I've included the recipe; however, I would increase the amount of extract to at least 1 teaspoon the next time I make it. The peppermint flavor was very subtle.

White Chocolate Peppermint Fudge

slightly adapted from AllRecipes.com

Makes 64 pieces

2 (10z) packages of white chocolate chips

1 (14oz) can of sweetened condensed milk

1/2 teaspoon of peppermint extract

1 1/2 cups of crushed peppermint candy canes, divided

Line an 8-inch square baking pan with aluminum foil.

Combine the chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When the chips are completed melted, stir in the extract and the crushed candy canes, reserving 1/4 cup.

Spread mixture evenly in the bottom of the prepared pan. Sprinkle remaining crushed candy canes over the top.

Chill for 2 hours, then cut into 1 inch squares.

The other sweets that I have made over the last few weeks included:

Pecan Pie Bars

Red Velvet Cupcakes

Sugar Cookies

Chocolate Almond Butter Toffee Bark

Nutella Muddy Buddies (Puppy Chow)

2012-12-12T21:37:00.000-08:00

I've seen several versions of Muddy Buddies also known as Puppy Chow floating around the blogosphere and I had every intention to keep to the basics but we happened to pick up a jar of nutella recently. So, I thought what if I substitute nutella for peanut butter and it was the best decision yet.

Nutella Muddy Buddies (Puppy Chow)
adapted from Chex.com
Makes 18 servings (1/2 cup each)

9 cups of rice, corn, wheat or chocolate chex (or combination)
1 cup of semisweet chocolate chips
1/2 nutella
1/2 cup butter
1 teaspoon butter
1 1/2 cups powdered sugar

In a large bowl, measure out the cereal and set aside.

In a microwavable bowl, microwave chocolate chips and butter uncovered on High for 1 minute; stir. Microwave about 30 seconds longer or until mixture is stirable. Stir in the nutella. Stir in the vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into a 2 gallon resealable food storage plastic bag.

Add powdered sugar by the 1/2 cup. Seal bag each time and shake until well coated. Spread on a waxed paper lined sheet pan to cool.

Store in an airtight container for up to 5 days.

Holiday Baking Ideas

2012-12-05T21:30:00.000-08:00

As I spend the next few weeks trying to narrow down what sweets I would be baking for everyone around here, here is a list of a few favorites from the archives. (I am shocked that there isn't a post with holiday cookies! I will definitely need to change that this year.)

Pecan Tassies

Mint Brownies

Pecan Pie Bars

Chocolate Pecan Butter Toffee Bark

Vanilla Bean Cheesecake

Peppermint Whoopie Pies

Caramel Popcorn

Red Velvet Cupcakes

Double Crust Apple Pie

2012-11-29T20:58:00.000-08:00

Decided to change it up for Thanksgiving this year and made my very first double crust apple pie instead of the usual pumpkin pie and/or pumpkin cheesecake. Recipe was from Martha Stewart's Pies and Tarts book with no adaptations.

I thought this pie was a fail as the second we cut into it all this liquid flooded the bottom of the pie plate. Turns out we just didn't let it rest long enough. The leftovers the next day didn't have the same problem.

Pumpkin Bread

2012-11-21T23:42:00.000-08:00

I couldn't let Fall past me by without baking anything with pumpkin; so, enter this pumpkin bread. I quickly whipped up a batch and took a loaf over to the in laws for dinner this past weekend. The bread had a great texture (dense and moist) however, I must admit that it was lacking pumpkin flavor. The topping which I thought would be a streusel turned into this liquid mass that just sank into the bread once baked. If anyone else has made this bread, from The Pastry Queen, feel free to leave me a comment on how it turned out for you.

If you're looking for other pumpkin goodies, here are a few that I made last season.

Pumpkin Streusel Muffins
Double Layer Pumpkin Cheesecake
Pumpkin Cupcakes with Cream Cheese Frosting
Pecan Topped Pumpkin Pie
Pumpkin Whoopie Pies
Pumpkin Swirl Cheesecake
Pumpkin Snickerdoodles

Banana Oatmeal Muffins

2012-11-14T23:31:00.000-08:00

For the last few days, I have been hooked on eating these banana oatmeal muffins for breakfast. The best part is that I don't even have to feel guilty about it. Instead of flour, they are made with ground up oatmeal. The ones featured here are made with sugar but you can definitely substitute apple sauce or honey for it. Most of the ingredients are readily found in your kitchen at home too.

For the recipe and step by step instructions, be sure to visit my sister's site Simply Pinspirational as she made these for the household upon discovering them on Pinterest.

SF Giants Cake

2012-11-10T16:56:00.000-08:00

For my friend's husband's birthday, I suggested making a cake and she requested a small and simple one, as we would just be having dinner at a restaurant with a few family members and friends. (Last year, I made him an iPad cake.) I made him a 6-inch chocolate cake covered in vanilla buttercream frosting. I brought back a favorite technique of mine for this cake, the buttercream transfer. It was the easiest way to copy the logo of his favorite baseball team onto it. The fun part was that I purposely picked a chocolate cake in order to fill it with an orange frosting to mimic the team's colors on the inside as well.

Halloween Ideas

2012-10-30T22:37:00.001-07:00

I can't believe tomorrow is Halloween already. Thought I'd round up a few Halloween favorites seen around my blog as I didn't get a chance to bake up anything this time around.

Halloween Sugar Cookies

Pumpkin Streusel Muffins

Pumpkin Whoopie Pies

Pumpkin Cupcakes

What are you planning to bake for Halloween tomorrow?