Within the last week I baked for 2 birthdays and had week 2 of my baking class. This consisted of 2 batches of cookies, 2 dozen regular sized cupcakes and a ton of minis, and led to a very full sink. Thankfully, for my baking class, we don’t have to do our own dishes (it’s really a treat!)
the sink doesn’t usually get that bad, I swear
I also had 2 rehearsals and 2 shows (one which I made cookies for) and progress reports were due, so I really haven’t had much internet time, either. I have much to share.
Last Tuesday was my dear friend Heather’s birthday. She is another teacher at my school and we’ve been close since I did my student teaching 2 and a half years ago. She is always very appreciative of my baked goods so I wanted to make sure I made her one of her favorites. Last year she requested Pumpkin Cupcakes with Cream Cheese Frosting, last week I made Banana Cupcakes with Peanut Butter Cream Cheese Frosting. They were “da bomb.” (yes, I just went there… but really, they’re SO GOOD… now in my “cupcakes that I make well” rotation.
Again, my pictures are all yellow tinted because I’ve been baking only at night and I haven’t figured out everything on my fancy new camera.
I felt like the turquoise with polka dots cupcake liners were very fitting for Heather, I also didn’t have much else to choose from. I have a bunch of fall sprinkles but felt like it just didn’t work with the liners.
I put mini chocolate chips in the peanut butter cream cheese frosting (recipe, here)
I have come to really like using a pasty bag without a tip to do the frosting. I’m going to make it my “signature” way of decorating cupcakes, I think. Also, I was originally using a big star tip, but the mini chocolate chips kept getting stuck so I opted to use just the bag.
This past weekend I wanted cookies, I wanted them real bad. Of course I wasn’t going to go out and buy some (gosh, I sound so snobby)… although occasionally, very occasionally, I will fold and do that. Peanut butter was my taste of choice, but this time I decided to try something new. Crunchy PB Cookies with Chocolate Chips and PB + J (thumbprint) Cookies.
The recipe I followed was this one, that I usually use for my ballin’ Dolly Partons. Only this time I used super cheap (store brand) crunchy peanut butter. The last time I made them, I made the PB + J Cookie, which I really liked, the crunchy peanut butter worked well, also. These cookies are now officially part of my “cookies that I think I make well” rotation.
On the other hand, the Peanut Butter Chocolate Chip ones need some work. They’re way too dry. This did not however, stop me from finishing them off during dinner.
Please bear with me, I’m not happy with my pictures lately because I’ve been baking at night and the lighting is dumb.