Baked & Cooled

Baked & Cooled

A food blog by Jordan Erickson

BAKED & COOLED #9: Caramel Apple Crisp (sept. 29, 2020)

During crisp, fall afternoons, a warm dessert is the perfect fix. This recipe is very simple, easy, and delicious. Enjoy warm apples with caramel and a crunchy topping when you make caramel apple crisp.

I got this recipe from Bon Appétit.

[Ingredient list and directions below]
Level: Easy
Total time: 4 hours (2 for chilling and 1 for baking)
Yield: one 13×9 pan


For the topping:
  • 1 1/4 cup of all purpose flour
  • 10 Tbsps of sugar
  • 3/4 tsp of ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp of ground allspice
  • 1/8 tsp of ground nutmeg
  • 10 Tbsps (1 1/4 stick) of butter, chilled and diced
For the filling:
  • 1/2 cup of sugar
  • 1/4 (1/2 stick) of butter, diced
  • 2 Tbsps of fresh lemon juice
  • 1/2 tsp of salt
  • 6 red delicious apples, peeled, diced, cored


  1. Whisk the flour, sugar, cinnamon, salt, allspice, and nutmeg in a bowl for the topping.
  2. Add in the butter and rub with your fingers until moist clumps form.
  3. Cover with plastic wrap and chill for 2 hours or overnight.
  4. Preheat the oven to 375°.
  5. In a large skillet, stir butter and sugar over medium heat until a smooth sauce forms. Add in the lemon juice stirring constantly until sauce is a deep brown color (5 minutes).
  6. Mix in the salt, then the apples to the skillet. Cook for one minute until the apples are coated.
  7. Pour the caramel apple filling into a 13×9 baking dish and spread evenly.
  8. Sprinkled the cooled topping over the apple filling. Bake @ 375° for 50-55 minutes or until the topping is golden. Enjoy!

BAKED & COOLED #8: Homemade Oreos (may. 10, 2020)

Oreos are a classic store bought treat. If you can’t find them at the store or just have some time on your hands, making these oreos is pretty simple. They taste pretty close to the actual oreos.

I got this recipe from the Tasty.

[Ingredient list and directions below]
Level: Easy
Total time: 2 hours (1 for chilling)
Yield: 50+ cookies


For the dough:
  • 1 cup of butter (2 sticks), softened
  • 1 cup of white sugar
  • 2 tsps of salt
  • 2 eggs
  • 2 cups of flour
  • 1 1/4 cup of dark chocolate cocoa powder
  • 1/2 tsp of baking soda
For the frosting:
  • 1/2 cup of butter (1 stick), softened
  • 2 cups of powdered sugar
  • 1 tsp of vanilla


  1. In a large bowl, cream together 1 cup of softened butter with the white sugar and salt.
  2. Beat in the eggs until fully incorporated.
  3. Sift together the flour, cocoa powder, and baking soda into the mix. Mix until combined.
  4. Take the dough out of the bowl and push it together into a flat square. Wrap in plastic wrap and chill in the refrigerator for an hour.
  5. Preheat the oven to 325°. Remove the dough from the fridge and cut it into quarters.
  6. To roll out the dough, place a quarter of the dough between two sheets of parchment paper. Roll out the dough between the two sheets of parchment until it is 1/4 inch thick.
  7. Using the top of a champagne glass or a small round cookie cutter, cut the dough into circles and place the cookies on a parchment lined baking sheet. Pack together and re-roll out the scraps and cut out more cookies. Repeat the process with all of the quarters of dough.
  8. Bake for 15 minutes at 325°.
  9. To make the filling, combine 1/2 cup of butter, the powdered sugar, and vanilla into a bowl. Beat until smooth and fluffy.
  10. Let the cookies cool completely before frosting. When the cookies are cooled, spread some of the frosting onto one cookie and put another on top. Squeeze them together and scrape off any excess on the sides. Enjoy!

BAKED & COOLED #7: Focaccia (apr. 20, 2020)

During these times of shortages and uncertainty, making food with things from around your house is key. This focaccia recipe is super simple with only 6 basic ingredients. It is perfect to try if you are wanting to make a snack with the food that you have. It is extremely tasty also! Focaccia is very customizable so you can put any toppings on top from olives to cheese.

I got this recipe from the Tasty.

[Ingredient list and directions below]
Level: Easy
Total time: 2 hours, 30 minutes (1 and a half hours for rising)
Yield: 6 servings


For the dough:
  • 1 cup of warm water
  • 2 Tbsps of olive oil
  • 2 Tbsps of honey
  • 2 tsps of salt
  • 3 1/3 cup of flour
  • 1 1/2 tsp of active dry yeast
For the toppings:
  • olive oil (drizzled over dough)
  • salt, to taste
  • pepper, to taste
  • thyme, to taste


  1. Combine water, olive oil, honey, salt, flour, and yeast in a large bowl.
  2. Mix well and knead for 10-15 minutes until dough is elastic. Transfer the dough into a well oiled bowl.
  3. Cover bowl with a towel or plastic wrap and let rise in a warm place for an hour (until dough has doubled).
  4. Preheat oven to 375°. Remove the dough from the bowl and stretch it into a 9-inch circle.
  5. Place the stretched out dough into a well greased 10-inch cast iron skillet. Cover with a towel or plastic wrap and rest for 30 minutes.
  6. Poke the top of the dough with your fingertips. Drizzle with olive oil, salt, pepper, and thyme (you can also add other toppings).
  7. Bake in the oven for 20-30 minutes. Enjoy!

BAKED & COOLED #6: KEY LIME PIE (mar. 24, 2020)

Key lime pie, a perfect treat for your spring or summer. The tartness from the key lime gives it incredible flavor and the graham cracker crust makes for a great crunch. Key lime pie may be seem like a daunting task, but it is actually very simple and easy!

I got this recipe from the Food Network.

[Ingredient list and directions below]
Level: Intermediate (but actually pretty easy for a beginner)
Total time: 45 min to assemble, chill before serving
Yield: 1 pie


For the crust:
  • 1 package of graham crackers (not whole box but one portion)
  • 5 Tbsps of butter, melted
  • 1/3 cup of sugar
For the filling:
  • 3 egg yolks
  • 2 tsps of lime zest
  • 1 (14 oz) can of sweetened condensed milk
  • 2/3 cup of freshly squeezed Key lime juice, or store bought (I used store bought)


  1. For the graham cracker crust: Preheat the oven to 350°.
  2. Using a large plastic baggie and a rolling pin, crush the graham crackers. Roll the rolling pin over the baggie full of the graham crackers.
  3. Pour crushed graham crackers into a bowl. Add melted butter and sugar, stir until combined. Press the mixture into a 9 inch pie plate. Bake for 8 minutes, until set and golden. Set aside on a wire rack and leave the oven on.
  4. While the crust is cooking, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Add the condensed milk gradually into the bowl with the mixer running on a lower speed. Beat on high, about 3-4 minutes. Lower the speed and slowly add lime juice. Mix until just combined.
  5. Pour the mixture into the crust then bake for 10 minutes, until filling is just set. Cool on a wire rack, then refrigerate. Freeze for 15-20 minutes before serving. Enjoy!


If you like cake, then these are the perfect cookies for you! These cookies have a great combination of cake texture and cookie texture. These were from the food page of the print version of the Talon, ‘The art of chocolate chip cookies.’


  • 1/2 cup (1 stick) of butter, melted
  • 3/4 cup of brown sugar, packed
  • 1/2 cup of white sugar
  • 2 eggs
  • 1 tsp of vanilla extract
  • 2 1/4 + 1 Tbsp of cake flour
  • 1 tsp of baking soda
  • 1 tsp of salt
  • 1 cup of semi-sweet chocolate chips or chunks


  1. Preheat the oven to 350°. Line a baking sheet with parchment paper.
  2. Melt the butter in the microwave until melted. Cool for a few minutes before putting it into the dough.
  3. Mix together the sugars, eggs, butter, and vanilla in the bowl of a stand mixer until smooth.
  4. In another bowl, whisk the cake flour, baking soda, and salt together. Combine the dry ingredients with the wet ingredients and don’t overmix.
  5. Fold in chocolate chips with a spatula.
  6. Scoop out heaping tablespoons of the dough, roll them into a ball and place them onto the prepared baking sheet. Get your hands slightly wet to prevent the dough from sticking to them.
  7. Bake until golden, about 8-9 minutes. Cool on the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!


These cookies have the perfect texture. They are crispy but not to the point that they are hard, but soft. This was from the print version of the Talon, ‘The art of chocolate chip cookies.’


  • 1/2 cup (1 stick) of butter, at room temperature
  • 1 1/2 cups of brown sugar, packed
  • 1/2 cup of white sugar
  • 2 eggs
  • 1 tsp of vanilla extract
  • 1 3/4 cup of all-purpose flour
  • 1 tsp of baking soda
  • 1 tsp of salt (optional: extra for the top)
  • 1 cup of semi-sweet chocolate chips or chunks


  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a bowl of a stand mixer, beat the butter and both sugars with the paddle attachment until light and fluffy.
  3. Beat in the eggs and vanilla until just combined. Set wet ingredient mixture aside.
  4. In a small bowl, whisk the flour, baking soda, and salt together. Add dry ingredients to the wet ingredients slowly so that flour doesn’t go everywhere. Mix until combined.
  5. Fold in the chocolate chips with a spatula.
  6. Scoop out heaping tablespoons of the dough from the bowl, rolling them into balls, and place them 2-3 inches apart on the pre-lined baking sheet.
  7. Bake until edges are golden brown, about 8-11 minutes. Cool on the pan for a few minutes then transfer to a wire rack to cool completely. Enjoy!


If you like chocolate and peanut butter, these bars are perfect for you. The rich chocolate and the soft peanut butter mixture create a tasty treat. These peanut butter bars are super easy to make and don’t take a lot of time!

I found this recipe on Pinterest the blog is Sugar, Spice & Glitter.

[Ingredient list and directions below]
Level: Easy
Total time: 30 minutes to assemble, 2 hrs to chill
Yield: About 20 (depending on how you cut them)


For peanut butter mixture:
  • 1/2 cup of butter, melted
  • 2 cups of graham cracker crumbs
  • 2 cups of powdered sugar
  • 1 cup of creamy peanut butter
For chocolate:
  • 12 oz of semi-sweet chocolate chips, melted


  1. In a medium bowl, combine butter, graham cracker crumbs, powdered sugar, and peanut butter. Mix, with hand mixer or stand mixer, until combined.
  2. Grease a small casserole dish with cooking spray.
  3. Press peanut butter mixture into dish and pat down with a cup sprayed with nonstick cooking spray, set aside.
  4. Melt chocolate chips in a microwave-safe bowl, heating in 25 second intervals.
  5. Spread chocolate over the top of the bars in the casserole dish.
  6. Refrigerate for 2 hours or overnight until set.
  7. Cut into squares when chocolate is set.


*Recipe from Sugar, Spice & Glitter via Pinterest*

Recipes from the Christmas food meets global traditions article in the print version of the Talon

Indian Tacos

For the Frybread:
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup warm water
  • 3 cups oil, for frying

*add any toppings you want to the top of frybread*

1. In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms.  Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap.  Let the dough rest for 10 minutes.

2. Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface.  Keep them covered with plastic wrap while you prepare to fry them.

3. Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F.  Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.

*recipe from House of Nash Eats*

Vanilkové rohlíčky (vanilla crescents):

  • 1 3/4 cup all-purpose flour
  • 1 cup margarine
  • 3/4 cup granulated sugar
  • 1 cup walnuts finely chopped
  • 2 egg yolks
  • 1 tsp vanilla
  1. Chop walnuts in a food processor, till fine.
  2. On a clean smooth surface, place flour( make a mount), create small hole in the middle.
  3. Cut cold margarine into tablespoons and add on the flour.
  4. Add sugar, vanilla, nuts, and egg yolks. Mix by hand and refrigerate for ½ hr.
  5. Chilled dough cut in half, and from one-piece roll thick snake about ½ inch in diameter.
  6. With butter knife cut equal pieces (1/4 inch thick.) Place one piece of the dough in the middle of your palm of your left hand, than with index and middle finger of your right hand roll back and forth about 5x.
  7. Place on a baking sheet and curve the edges in like a small crescent. Place them in rows with half an inch of space.
  8. Bake at 350°F for 7 minutes. Let cool for 5 minutes.
  9. In a medium bowl mix 3 cups of powdered sugar, and 1 cup of granulated sugar.
  10. With a metal spatula gently take four cookies at a time and place them in the sugar mixture and coat them in it.

*recipe from Little bit of Czech Republic*

Dodo (fried plantains):

  • 4 large ripe plantains (yellowish red color)
  • salt
  • olive oil
  1. Rinse the plantains in cold water. Peel them, and slice horizontally then vertically into half-moon shapes about 3/4-inch wide. Sprinkle with salt, to taste.
  2. Pour oil into the frying pan and heat on medium-high. When oil is hot enough, add the plantains in batches; don’t overcrowd.
  3. Fry plantains until golden brown. Drain on paper towels. Taste and season again with salt. Repeat with remaining plantains.

*recipe from Food Network*



There is nothing like pumpkin flavored anything during fall but, these pumpkin sugar cookies are sure to be winners! The runny icing dripping down your hand as you watch football with your family makes you feel so good. The warm cookies melts the icing right off the cookie.

These pumpkin sugar cookies are perfect for Thanksgiving and even Christmas. I love these cookies! I found this recipe on Pinterest but the blog is ‘Lauren’s Latest’. This would be perfect to make this weekend.

[Ingredient list and directions below]
Level: Easy
Total time: 28 minutes
Yield: 3 dozen cookies


For the dough:
  • 1/2 cup softened butter
  • 1/2 cup vegetable oil
  • 1/2 cup pumpkin puree {canned pumpkin}
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 4 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • pinch of cloves
For the icing:
  • 3 cups powdered sugar
  • 4 tablespoons water
  • 1/4 teaspoon pumpkin pie spice


    1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.

    2. While cookies bake, stir all ingredients together for glaze until smooth.

    3. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving OR eat them warm with lots of runny glaze


*Recipe credits to ‘Lauren’s Latest’ via Pinterest*

BAKED & COOLED #1: APPLE PIE (oct. 27, 2019)

Apple pie, the warm melt in your mouth apples hit your tongue as you are cozy on the couch watching a christmas movie. The crumble topping creates cinnamon bursts in your mouth. 

I made this apple pie and it was delicious! I got the recipe from the Food Network magazine. Apple pie is a classic Thanksgiving and fall dessert. This recipe would be perfect to make this weekend or even for the upcoming holidays! I would definitely suggest making this for your family and friends.

[Ingredient list and directions below]
Level: Easy
Total time: 3 hrs (plus 2 hours chilling)
Yield: 6 to 8 servings


For the crust:
  • 1 1/4 cups of all-purpose flour, and more for flouring surface
  • 2 tsps. of granulated sugar
  • 1/2 tsp. of salt
  • 1 stick (8 Tbsps.) of unsalted butter, cut into 1/2-inch cubes
  • 1 Tbsp. of apple cider vinegar
  • 1/4 cup of cold water, and more if needed
For the crumb topping:
  • 1 cup of all-purpose flour
  • 1/3 cup of packed light brown sugar
  • 1/4 tsp. of ground cinnamon
  • 1/4 tsp. of salt
  • 1 stick (8 Tbsps.) of unsalted butter, cut into 1/2 inch pieces, at room temperature

For the filling:

  • 3 lbs. of mixed apples (like gala and granny smith), peeled and sliced 1/4 inch thick
  • 4 Tbsps. of unsalted butter, melted
  • 1/3 cup of granulated sugar
  • 1/4 of packed light brown sugar
  • 2 Tbsps. of all-purpose flour
  • 1 Tbsp. of fresh lemon juice
  • 1 tsp. of ground cinnamon
  • 1/8 tsp. of salt (a pinch)


  1. Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and the cold water; stir gently with a fork to combine. If the dough doesn’t hold together when you squeeze it, add more cold water, 1 Tbsp at a time. Remove the dough from the bowl and form it into a disc. Wrap it in plastic wrap, tightly. Refrigerate until firm, at least 1 hour or overnight.
  2. Roll out the dough on a lightly floured surface into a 13-inch round. Carefully place into a 9-inch pie plate. Trim the edges, leaving a 1 inch overhang, then tuck the overhang under itself. Crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
  3. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury floury and crumbs form. Freeze until ready to use.
  4. Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400°. Mix the sliced and peeled apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. pat the crumb topping on top.
  5. Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the heat to 350° and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

*Recipe credits to Food Network and the Food Network Magazine*

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September 10th | Daily Announcements | Moment of the Day

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September 9th | The Circular Flow | Moment of the Day

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September 8th | Singing Outside | Moment of the Day

#MomentOfTheDay Junior Olivia Majors and the soprano section of the MA singers rehearse the song Blessed Be! outside on the lawn.

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September 3rd | Virtual Student | Moment of the Day

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September 2nd | Outdoor Lunch | Moment of the Day

#MomentOfTheDay Senior Victoria Hoekstra has a socially distanced lunch with fellow Senior Linnea Askegaard. Minnehaha bought a ton of new Red Adirondack chairs for the campus room patio so more students can eat lunch outside!

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September 1st | Baby Caterpillars in Biology | Moment of the Day

#MomentOfTheDay Junior Dante Donato observes a baby caterpillar in his first Biology class of the school year. Mrs. Cripes’s biology is starting their journey of raising caterpillars that will turn into monarch butterflies which they will eventually release into the wilderness.

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August 31st | Back to School! | Moment of the Day

#MomentOfTheDay Sophomore Ella Pickerign chats with Sophia Howland socially distanced style about the year to come and goes over her summer reading assignment.  

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Slideshow: M.A. Commencement 2020

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