Category Archives: 200bakechallenge

#34- Baby muffins

Ok, I know-it’s been more than a few months a year since my last blog. But hey, life happens (that is, work, school, and baby happens). I have been baking in the last year despite the silence here, but mainly for baby.


These baby muffins are great – loaded with veggies (#sneakymom) and sweetened with only a twist of orange juice; we used organic spelt flour, but you can use any flour you like. Not only does our baby love them, they are an easy thing to freeze and take out for last minute snacks or lunches.



#33 – Coconut macaroons

I made these coconut macaroons for a friend’s bridal shower, along with madeleines. These are perfect for a shower – dainty, good-looking, and delectable! I added a drop of red food coloring to half the batter to make it pink.


The batter



#32 – Dinosaur Cake


It was our baby son’s 100 birth-day celebration!  We had lots of food with some immediate members of our family, and of course cake! We actually had 2 cakes, and one was this chocolate dinosaur cake, with matcha icing.

The base chocolate cake was from the Joy of Cooking, with green tea/matcha icing from here (with some additional green food coloring).  The idea of making this cake and the assembly of it can be found here.


The chocolate base


#31 – Maple Cinnamon Baked Oatmeal

I love breakfast. Whether it’s the meal after a sleepless night or a night where the baby has gone a whooping 8-9 hour stretch of sleep, a good hearty breakfast is welcomed.

I finally got my hands on the Oh She Glows cookbook – it’s amazing! What I love about her breakfast dishes is that they are 1) healthy 2) not super sweet and 3) not all meaty (duh…it’s a vegan cookbook)

This dish was prepared the night before, then popped into the oven the next morning. There you have it – a warm healthy breakfast! I won’t tell you how much was left after breakfast…

Recipe (from Oh She Glows):

2 1/4 cups rolled oats (gluten free if needed)
2 TBSP coconut or brown sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp ground ginger
1/2 tsp fine grain sea salt
1/4 tsp ground nutmeg
2 cups unsweetened almond milk (I used cashew milk)
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup
2 tsp vanilla extract
2 apples, peeled and diced
1 ripe pear, peeled and diced
1/2 cup chopped walnuts (optional)

1. Preheat the oven to 375’F. Lightly grease a 2 quart casserole dish.

2 In a large bowl, combine rolled oats, sugar, cinnamon, baking powder, ginger, salt, and nutmeg. Mix well.

3. In a separate bowl, combine almond milk, applesauce, maple syrup, and vanilla and stir well to combine.

4. Pour the liquid mixture over the oat mixture and stir until combined. The mixture will be soupy. Stir in the apples and pear.

5. Spoon the oatmeal into the casserole dish and smooth out the top. Here you can cover the dish and put in the fridge overnight. The next morning, sprinkle the walnuts on top and gently press them down into the oatmeal with your hands.

6. Bake, uncovered, for 35-45 minutes until the oatmeal is bubbly and the apples are fork tender.

7. Cool the oatmeal for 5-10 minutes before serving. Enjoy with a splash of almond milk and drizzle of maple syrup if desired.


#30 – Simple Chocolate Chip Cookies

Although this is not an original #200bakechallenge item, I think it still warrants a post of its own. This is the first postpartum bake! What’s more is that I was able to make these between his nap and wearing him to finish the baking. I was pretty proud of myself, especially since taking a shower is challenging and obscure goal on any given day now.

Raising a human takes a village for sure. We’re so grateful for all the help that we’ve received – from food (breastfeeding is hungry business!), advice (needed lots), to those giving us a helping hand!  These cookies were made as a thank you for those helping us clean out our old apartment today.




#29 – Holiday Marbled Chocolate Bark

We try not to get sucked into the consumer spirit during the holidays, so I like to make gifts. Other alternatives are giving your loved ones a gift of a special experience (e.g., nice dinner out together), or donating to a charity. Anyways, this year I made holiday bark. It’s super easy, and looks really nice.



  • 8 oz (good quality) bittersweet chocolate, chopped
  • 8 oz (good quality) white chocolate, chopped
  • 1/2 cup sliced Brazil nuts
  • 1/2 cup cashews
  • 1/2 cup dried cranberries
  • 1/2 toasted shaved coconut
  • 1/2 cup toasted pumpkin seeds

*You can be quite flexible with the above ingredients (except the chocolate). For example,  I didn’t use Brazil nuts, but used almonds, and used mixed berries instead of cranberries.


  1. Place the dark chocolate in one heatproof bowl, and the white chocolate in another. Bring a small saucepan of water to a simmer.
  2. Place one bowl over the pan (ensure the bottom of bowl doesn’t touch the water to prevent burning). Stir often, until chocolate is melted
  3. Set this bowl aside, and repeat with the other chocolate/bowl.
  4. Once both chocolates are melted and cooled (5-10 minutes), line a large baking sheet with parchment/wax paper.
  5. Pour the chocolates onto the paper (rows/blobs), until they form a somewhat cohesive shape.
  6. Use a toothpick/thin knife and swirl the chocolate with the remaining ingredients.
  7. Place in fridge, until everything is set (chocolate is hard).
  8. When ready to serve, break the bark up into desired sized pieces and enjoy!

From: Sweet and Southern by Ben Mims


#28 – Witches’ Fingers

For a fun little bake for Hallowe’en, I made Witches’ Fingers. Not sure if they look more appetizing or creepy…either way, they were fun to make! The recipe can be found here. The only modification I made was that I used jam instead of decorating gel.

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