Posts tagged sweets
Posts tagged sweets
Tiny bear sugar cookies.
I just made a bunch of sugar cookies and I totally don’t want them.
Last weekend when I made my favorite Chocolate Chip Cookies with Sea Salt I decided I wanted to save some to make ice cream sandwiches. They’re perfect for sandwiches because they’re soft. They are also perfect because they are delicious.
While I love love love these cookies, they are troublesome for me because I can’t get them to look how I want them to. Do I smush down the balls of dough before they bake or do I let it melt? There’s a fine line in my oven between under-baked and too crunchy (in my opinion). I need to heavily monitor where they are in the oven. I finally got “finishing” sea salt so you can see the salt, which I really like. They still taste pretty much, ballin’, a favorite of friends and family. But if I were to have a bakery, I’d need to figure out how to make these better before putting them behind glass and asking people to pay for them.
Chocolate Chip Cookies with Sea Salt
(using this recipe)
When I made those 75 cupcakes for a birthday party last weekend, I figured while I was at it, I might as well make some for funs. I ended up making an extra dozen for a different birthday girl and these Halloweenie Minis for sharing.
I’m sorry, but I’m not sorry. Mini cupcakes are my favorite.
Dear internet, here’s a pretty picture of cupcakes for ya.
At least I think it is.
Stay safe and dry, everyone!
Almost a year ago, I made cupcakes and a little cake and got paid for it for the very first time. Since then, I really haven’t really had the opportunity to bake for people outside my circle of friends and family. Earlier this fall, I was asked if I could make 75 cupcakes for a sweet 16, and I excitedly accepted the request!
Just me and my yellow KitchenAid, and my Friday morning off, churned out 75+ Red Velvet with Cream Cheese Frosting cupcakes. I portioned out some of the the dry ingredients ahead of time… and then mixed up a storm.
It took most of the day to get everything done. I borrowed 2 muffin pans from Brittany, upstairs.. so I had 4 pans in total to use. At first I had NO IDEA how I was going to transport that number of cupcakes, but I ended up getting a couple of tin foil lasagna pan-thingies at the restaurant supply store, which ended up being perfect.
This is what 75 cupcakes looks like:
I really enjoyed the repetitive process of piping the frosting on. I used a large star-tip, something I don’t often do, and I am happy to say I am definitely much better at decorating than I was when I first picked up a pastry bag.
I then filled the bottom of my fridge with the large pans and brought the carrier to my pals upstairs (there was no way it was all going to fit in my apartment). Bringing the cupcakes to the party was easier than I expected, because they fit quite nicely in the back of my car, squeezed into an immobile spot by my backpack, a sweatshirt and a mushroom pickin’ basket.
While driving, I was so nervous something was going to happen to the cupcakes in the way back. I felt like I was transporting a baby that I couldn’t check on. Thankfully, all 75 cupcakes made it to the party perfectly fine.
Vegan Pear Crisp.
Seen recently here… I adapted this recipe (found at finecooking.com). I used vegan margarine instead of butter, because I had some in the fridge. Also, none of the other ingredients call for things that come from animals, so I figured I’d make it vegan! I also tweaked the recipe a bit because I only had 2 lbs of pears, so I roughly under-measured all the ingredients and then altered to taste. Click on the pictures for further explanation. It’s so much work pealing and chopping up fruit, but it’s definitely worth it. I totally thought I had more pears than that, but since they were what was left from my pickin’ I didn’t have a lot to work with.
I don’t know why I haven’t made a lot of crisps before (a “crisp” sounds funny by itself, it doesn’t work like just calling something a “pie”). They’re so simply and so yummy. It’s also the right season right now. I’m hoping to be making more pies too, now that I can try and make the dough with my fancy new food processor. I look forward to heating our kitchen with baked goods in the oven as the days get shorter and the temperature continues to drop.
Mini Vegan Cinnamon Rolls, baking with Kirsten.
I’ve baked together with Kirsten before, and mentioned her recently when I made some vegan treats at the end of the summer, but I got to spend some time baking with her last week. She mostly performs in the evenings so also has time during the day, like me, and just moved to my neighborhood so I get to see her more often. It’s such a joy being in the kitchen with her.
We followed a recipe here from a lovely vegan food-maker/blogger, soon to by mommy, with the cutest name, It Ain’t Meat, Babe. We decided to make ours bite-sized for a party and put them in mini-muffin pans because I’d seen it before on the interweb. They were a little on the dry side, but still got completely gobbled up (with the exception of the few I “forgot” to put out because they didn’t fit on the plate nicely).
The last taste of summer, in a cupcake.
I made these mojito cupcakes for my friend Allon’s birthday party last weekend. Allon (pictured in the bottom right) is a tall guy, but he likes his cupcakes small. Earlier, when I asked what kind of cupcakes would he like, if I were to bake for his party… he requested one of the most lovely summer drinks, in a cupcake. I never made mojito cupcakes before, I’ve never even made my own mojito (I have, however, enjoyed my fair share), but I was excited for something new. I had made a margarita cake, back when I was taking baking classes last spring, so I decided to find some recipes that sounded good, roughly follow them and then change and add things to my liking.
I used this recipe from The Baker Chick for the cake, except instead of the glaze, I soaked the tiny cakes in a rum simple syrup. I used this recipe from Gooseberry Mooseberry for the frosting, except I used 1/2 cup less powdered sugar. We still don’t have a food processor or blender, so I chopped the mint with a knife the best I could, which left pieces larger than I would have liked, and the frosting looking like cream cheese with chives, but tasting of lime and mint and yummy-ness; I was actually surprised with how much these little cake bites tasted like a mojito.
Ingredients (yields 2 dozen cookies)
Preheat the oven to 375°
Sift the flour, salt, baking soda and cinnamon into a medium bowl, set aside. In a stand mixer fitted with the paddle attachment, or a hand mixer and big bowl, combine butter and sugars until smooth. Add egg and vanilla to your butter/sugar mixture.
Slowly add in your dry mixture. Fold or mix in chocolate chips. Go ahead, taste some cookie dough.
Stop eating raw cookie dough. Scoop rounded tablespoons of the dough onto a baking sheet lined with parchment paper. I usually use ice cream scoops to make cookies. Slightly smoosh the balls of cookie dough with the palm of your hand. Sprinkle pinches of sea salt onto each cookie (to taste).
Bake in the oven for 8-10 minutes. If you forget you put a second batch in the oven, and your oven is like mine, and the heat is significantly different on different racks, you’ll have some perfectly soft cookies (my favorite) and some equally delicious cookies with a nice crunch.