Blueberry White Chocolate Ginger Cookies

Last time I was home, mom gave me this recipe. I've gotten into a routine of making the same kinds of cookies over and over again lately. This looked new and interesting, so I thought I'd give it a try! These have a unique texture--they're a little more dense than most cookies, but the flavors work well together.

Blueberry White Chocolate Ginger Cookies
-1 1/4 c. flour
-1/2 t. salt
-1/2 t. baking soda
-1 t. ginger
-1 egg
-3/4 c. packed dark brown sugar
-1/3 c. canola oil
-1 t. vanilla
-1/2 c. oats
-1/2 c. dried blueberries
-1/2 c. white "chocolate" chips

1. Whisk together flour, salt, baking soda, and ginger in a small bowl.
2. Beat together sugar, egg, oil, and vanilla until smooth. Add flour mixture.
3. Stir in oats, blueberries, and chips.
4. Drop heaping tablespoons onto a cookie sheet. Bake for 8-10 minutes at 375*.

Banana Carrot Bread

I've been on a mission to use up miscellaneous ingredients lately. When I found this recipe, I was able to check two items off the list. I wasn't sure about the carrot banana combination, but it was delicious! I'll absolutely make this every time I have a couple spare carrots.

Banana Carrot Bread
-2 c. flour
-1/2 t. salt
-2 t. baking powder
-1/4 t. baking soda
-1/2 t. cinnamon
-1/4 t. cloves
-4 T. softened butter
-3/4 c. granulated sugar
-2 eggs
-2 ripe bananas, mashed
-1 t. vanilla
-2 medium carrots, grated

1. Whisk together the flour, salt, baking powder, baking soda, and spices.
2. Beat together the butter and sugar until light and creamy. Add eggs one at a time until incorporated. Beat in mashed bananas and vanilla.
3. Slowly incorporate the flour mixture into the butter mixture. Stir in the grated carrot.
4. Pour into a greased loaf pan. Bake for 1 hour at 350*. Let cool in the pan for about 15 minutes before turning the loaf out onto a cooling rack.

Mocha Cake with Espresso Buttercream Frosting

When Blake was visiting I had a double-birthday occasion to make cake--after a little collaboration we decided on this combination. I split the full recipe into a dozen cupcakes and a 9 inch single-layer cake.

For the cake I used the same recipe I posted here, and the buttercream recipe is the same as well, except for the addition of a heaping tablespoon of espresso powder with the vanilla.


(I managed to convince some other grad students to help me finish these...)

What made this cake extra special? I got to make it with my truly amazing (not to mention gorgeous!) birthday present:


I am either horribly spoiled, or incredibly lucky, or both. I'm also very thankful, and really impressed with how fantastic the cake came out because of this!