Sunday, February 21, 2010

An Attempt to Curb Stress Baking

Hello readers,

Unfortunately for this blog, I gave up baking outside of bake sales for lent. This will probably mean fewer posts here until Easter.

This decision is based on a realization that if I bake it, I will eat it AND stress baking is not a good thing.

I might post some other recipes I make during lent just to keep things going, though thus far the only thing I've made is salmon and I have a brief due this week so most likely all I'll be making are things from a can.

Additionally, my desire to bake has never been higher since I told myself I wasn't allowed to, so I'll probably post some things I want to bake.


P.S. I went to a Pampered Chef party yesterday and bought mini-muffin tins. Probably will need an excuse to use those ASAP, so hopefully there's a bake sale coming up...

Tuesday, February 9, 2010

Red Velvet Cookies

I made these cookies for a bake sale this week. They're a really easy recipe, which I've co-opted from the wonderful Bakerella. I didn't use her frosting, but instead used Our Best Bites' awesome frosting and died it pinkish - maybe too pink. This frosting can cause pain and suffering because it doesn't always come together, but oh man, when it works, it's amazing.

Fair warning, this pretty much turned my kitchen reddish pink for a few hours. Do not bake if police are conducting a murder investigation in your building.

Monday, February 8, 2010

Mini Cherry Pies for Valentine's Day in a Muffin Pan

These are, by far, the cutest thing I have ever made. Interestingly, they are also easy, mess-free, and inexpensive.

I'm a big Aldi shopper when I can because you can usually good deals on random things and it's also an easy way to try out new things. For this recipe, I bought all the supplies at Aldi for less than $5.

Mini Cherry Pies

2 Refrigerated Pie Crusts (they come in a box together and are usually near the refrigerated cinnamon rolls)
1 Can Pie Filling
1 egg
Cooking Spray

1. Roll out one of the pie crusts. I used a cup with 3.75" diameter to cut out each crust - you might have to experiment a little bit to see what fits your muffin tin best. If you're careful, you should be able to get about six crusts out of each crust. Don't worry if you don't, as you can roll the scrap dough back out to get a few extra.
2. Spray a 12 cup muffin tin with cooking spray.
3. Press each circle into a muffin cup, being sure to push it all the way into the cup.
4. Fill each cup with approximately 6 cherries. They might overflow, but this should keep it to a minimum.
5. Create a top for the pies. I cut out little hearts and layered them, made a full top with a heart cut-out, and a lattice.
6. Whisk an egg in and brush the tops of the pies with egg. If you don't have a brush, you can use the back of a spoon.
7. Bake at 400 degrees for about 18 minutes. Watch these - they might burn! Since you're using a canned fruit, you don't have to worry so much about the fruit cooking through, just for the crust to brown.

Friday, February 5, 2010

Pear Raspberry Pie

This is a test run of a pie (from Martha Stewart - I used refrigerated crust and added almond extract to the filling) I'm planning to make for my roommates' and my party before Barrister's Ball next week. I don't make much in the realm of pie, but I wanted to make something Valentine's Day-y.

Coincidentally, my roommate is reading really unromantic Family Law cases to me and she's trying to be menacing by telling me that if I don't listen, I won't know when I'm not obligated to pay child support. Oh, darn it. Whatever will I do?

Law School Admissions Cupcakes (The better version of LSAC)

One of my friends from college lives in the town I go to law school in. He works for a local law firm here and had been planning to go to law school. Yesterday, he got into my law school and will be starting in the fall. As celebration, I naturally decided to bake cupcakes!

I immediately went to my default chocolate cupcake recipe from Our Best Bites (made with Ghiradelli cocoa powder) and baked them up. But what about frosting? It was cold, a bit icy, and my powdered sugar was in my car. (Don't ask...pretty much everything is in my car). So...I decided to fashion some frosting that was reminiscent of a chocolate pecan pie I made during the summer of 2007 AKA the summer I learned to bake.

Frosting/Glaze - frosts about 18 cupcakes, maybe a few more

1 Cup Chocolate Chips
1/2 Cup Corn Syrup
1/4 Cup Unsalted Butter
1/2 Cup Pecans

1. Melt the chocolate chips, corn syrup, and butter together in the microwave, stirring often to avoid burning.
2. Stir in pecans.
3. Spoon over cupcakes.

I was sort of dubious about potential taste, but actually, it's really awesome. It has a really marshmallow-y quality about it.

I was so glad to share these cupcakes with my friend who will soon know the wonders of intentional torts himself.