At Media Profile, we love sharing! In fact, we have a dedicated email alias for just that purpose: MP Watercooler. It’s a place where we can discuss interesting PR or ad campaigns, things to do over the weekend, photos of special occasions, useful resources, stuff we find hilarious and more. It’s another way we strike a balance between work and life, regularly chatting with our coworkers like the valued friends they are.
This World Baking Day, we wanted to spread the love beyond our watercooler. Please find some tasty treats created and curated by our MP team below.
Nikki’s Sweet Potato Quinoa Muffins: “I have been making these for years – a go-to for us. “
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 cup cooked quinoa
3 1/2 tsp. baking powder
1/8 tsp. baking soda
1 tsp. cinnamon
1/2 cup brown sugar
1/4 cup coconut oil melted
1/2 cup sweet potato cooked & mashed
1/2 cup greek yogurt
1 tsp. vanilla extract
1 cup chocolate chips
1. Preheat oven to 425 F. Prepare muffin tin with 12 liners.
2. In a large bowl mix flours, cooked quinoa, baking powder, baking soda, cinnamon and brown sugar.
3. In a separate bowl mix coconut oil, sweet potato, greek yogurt, eggs and vanilla extract.
4. Pour wet into the dry ingredients and mix until well combined.
5. Add chocolate chips and combine well.
6. Pour into muffin tins.
7. Bake for 5 minutes, then reduce the temperature to 350 F and bake another 20 – 25 minutes.
Recipe from Ilona’s Passion.
Aaliyah’s Granola / Oat Bites: “Not a huge baker but love to make these oat bites!”
2 cups of oats
Tsp of honey
¼ peanut butter
Handful of chocolate chips
Handful of shredded coconut
Optional: 1 cup of protein powder
Pinch of salt
Halli’s Salted Carmel Pretzel Snickerdoodles: “I sub out the caramels for sea salt caramel Chipits and mix them with the chocolate chunks!”
2 sticks (1 cup) salted butter, at room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chopped chocolate covered caramels or chocolate chunks
1/3 cup cinnamon sugar
1 cup mini pretzel twists crushed
flaky sea salt, for sprinkling
1. Add 1 stick butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.
2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
3. In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and granulated sugar until combined. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the chocolate caramels.
4. Roll the dough into rounded 1 tablespoon size balls and then roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet. Gently push a few crushed pretzel pieces into each dough ball (see above photo).
5. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Original recipe from Half Baked Harvest.
Ginger’s Favourite Bagels & Chewy Gluten Free Cookies:
Bagels: “One of my faves.”
For the Bagels:
* 3 cups almond flour
* 1 cup tapioca flour * 2 tsp of coconut flour * 2 tsp baking powder
* 1 tsp sea salt
* 2 Tbsp apple cider vinegar
* 2 Tbsp maple syrup
* 1 egg (beaten) – optional – for vegan, you can use a flax egg & 2 extra tsp of water and it will work just as well)
For Bagel 🥯 Bath 🛁 * 6-8 cups of water * 2 tsp baking soda * 1 tbsp of maple syrup * 1 tsp of salt
1. Preheat oven to 350° F and line a baking sheet with parchment paper.
2. Fill a large pot half full of water and bring to a boil – add baking soda; maple syrup and salt. Once the water has come to a boil, reduce heat slightly to keep water at a gentle boil (not a rolling boil)
3. Combine the almond flour, tapioca flour, coconut flour, baking powder and sea salt in a large bowl. Add ⅔ cup warm water, vinegar, and maple syrup and mix until dough is smooth.
4. Divide dough into 6-8 equal portions. Wet hands and form dough into a ball shape. Flatten the ball and use your finger to create a hole in the middle to create a bagel shape. Repeat until all bagels have been formed. Place the bagels on the prepared baking sheet.
5. Carefully drop 3-4 bagels in the boiling water for 1 minute (or until they float). Remove with slotted spoon and place them back on the baking sheet. Repeat until all bagels have been boiled. Bake the boiled bagels for 10 minutes.
6. Remove bagels from oven, brush with beaten egg, and top each bagel with approx. 1 tsp of your choice of toppings (sesame seeds; salt; poppyseeds; etc.) and bake for an additional 15 minutes until golden brown!
Original recipe from Anne Matthews.
Chewy Gluten Free Cookies: “This is my absolute go-to baking recipe. I skip the two toned part.”
1 cup thick almond butter
1 cup unrefined coconut sugar
1 large egg whisked
1 teaspoon baking soda
1 teaspoon vanilla extract
A pinch fine himalayan salt
1/4 to 1/2 cup semisweet mini chocolate chips optional
1/4 cup unsweetened cocoa powder
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond butter and coconut sugar using a large wooden spoon. Add the egg and mix until well combined.
3. Add the baking soda, vanilla extract, and salt and mix until everything is well combined. Then fold in the chocolate chips.
4. Form the dough into a ball and divide it it in half. Place half of the dough on a plate. To the remaining dough, add the cocoa powder and mix it in with your hands until completely combined.
5. Use a 1 ½-tablespoon cookie scoop to scoop up some of the chocolate dough and press it into one half of the scoop. Then scoop up some of the vanilla dough down into the scoop so it stays combined once removed, then place the ball of dough on the lined baking sheet. Repeat this process to make 10 cookies, spacing the balls of dough about 1 inch apart.
6. Use a fork to press down the balls of dough just slightly. There’s no need to really flatten them out; just get them into more of a cookie shape than a ball shape.
7. Bake for 10 minutes, until the cookies are baked through. Do not overcook; they will harden a bit as they cool.
8. Let cool on the pan for 5 to 10 minutes, then transfer to a cooling rack to cool completely.
Original recipe from Living Healthy with Chocolate.
Andrea’s Almond Flour Shortbread Cookies: “I double the batch and opt for maple syrup in place of sugar. 3-year-old endorsed: neither of us can eat just one. 😝”
1 cup almond flour
3 tablespoons softened butter
3 tablespoons confectioners’ sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1. Preheat the oven to 350°F and line a baking sheet with parchment paper (or tin foil).
2. Mix all of the ingredients together until a cohesive dough forms.
3. Scoop 1″ balls of dough onto the prepared baking sheet. You could use a teaspoon cookie scoop or just roll them in your hands. Arrange the balls of dough about 1 1/2″ to 2″ apart, then use a fork to flatten each cookie to about 1/4″ thick, making a crosshatch design.
4. Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top (I usually notice it more on the bottom).
5. Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
6. Enjoy, and try not to eat them all at once!
Original recipe from King Arthur Baking.
Hallie’s Banana Nut Bread: “An easy go-to recipe. Nothing fancy, just a healthy, yummy snack bread. Good for school lunches.”
½ cup butter
½ cup maple syrup or honey
2 eggs, beaten
3 mashed bananas
3 Tbsp buttermilk
2 cups whole wheat flour
1/8 tsp kosher salt
1 tsp baking soda
½ cup chopped toasted nuts (I prefer pecans or walnuts)
1. Preheat oven to 350 degrees. 2. Lightly grease a 5×9 loaf pan and line with parchment.
3. Cream butter and syrup or honey together.
4. Lightly mix in eggs, bananas and buttermilk.
5. Combine WW flour, salt and baking soda and add all at once to wet ingredients along with nuts. Blend just until combined.
6. Add to prepared baking pan and bake for approximately 70 minutes, until a toothpick comes out clean.
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