Posts Tagged ‘dessert’

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Cherry Blueberry Pie

August 1, 2013

Hey Everyone. First off – sorry for being so MIA on the blog for the past while. Too much going on, but I’m back!  And I’m baking!

For whatever reason, I’ve had the urge to make a pie lately so here it is.  I opted for a Cherry Blueberry pie for a few reasons – 1. It sounded yummy. 2. Blueberries were on sale. 3. It let me be a little more creative than a can of cherry filling!

Below is the recipe I followed when making the pie.  I did opt for store bought pie crust as well as a can of Dark Sweet Cherry Pie filling with my fresh blueberries – rather than frozen as the recipe I used called for.  Finally I am not often baking, so I used my 9″round cake pan rather than a pie pan.  I used just a few more blueberries than called for to ensure the pan was filled enough.

Ingredients:

1 (15 ounce) package refrigerated pie crusts
1/2 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 (21 ounce) can cherry pie filling
1 1/2 cups frozen blueberries

1 egg white
1 teaspoon water
2 teaspoons sugar

Pie Up Close

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
  3. Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

And here’s how it turned out.  So yummy.

Cherry Blueberry Pie

Cherry Blueberry Pie

Thanks!

Sarah

 

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Chocolate Chip Cookies: Gluten free, Egg free, Refined Sugar free!

April 4, 2013

Hello readers!

Don’t let the title deter you.  These cookies are delicious and sweet!  I couldn’t wait to blog and tell y’all about them!  I had an intense sweet tooth yesterday and my orange did not hold me over.  I searched Pinterest for a delicious and manageable dessert to feed my needs.  I stumbled across this recipe that has just a few ingredients, and all ingredients were already in my kitchen!  Jackpot!

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Chocolate Chip Cookies
Recipe yields one dozen cookies (if you don’t eat all the dough)

Ingredients:
-1 2/3 cups almond meal, slightly packed
-1/4 cup coconut oil, room temperature
-2 tablespoons maple syrup (or honey)
-1 1/2 teaspoons vanilla extract (apparently there is gluten free extract, I didn’t use that)
-1/2 teaspoon sea salt (I used coarse Kosher salt)
-1/4 teaspoon baking soda
-Mini chocolate chips (however much you like proportionate to your cookies)

Procedure:
1. Preheat the oven to 350 degrees and grease or line a cookie sheet.

2. In a large bowl, combine first three ingredients (almond meal, coconut oil, maple syrup).  I used a hand mixer to combine ingredients.  The coconut oil gets a little tricky since it’s more of a solid at room temperature.  It eventually works its way around.  You could use a stand mixer.

3. Add in vanilla, salt, and baking soda.  Stir in chocolate chips.

4. Roll the dough into balls and shape as you please on cookie sheet.  They do not change shape while baking.

5. Bake for 9 to 11 minutes or until bottoms are golden brown.  The cookies do not brown on top much.

6. Allow cookies to completely cool before transferring to a paper towel to absorb excess oil.  (I skipped this step out of purely not reading directions.)

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

These are delicious.  Be careful when biting into them, they tend to crumble a bit, and we don’t like to waste cookie in our house!

cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Happy eating!
Amanda

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Banana “Ice Cream”

March 21, 2013

Hey y’all!

I am so excited about this post because it may be the easiest thing I have ever made with the best return!  I’m quite busy on Pinterest most days searching for dairy substitutes, gluten-free treats, and healthy eating options.  I came across this simple guilt free “ice cream” and knew it must be made!  Let’s dive in!

Banana Ice Cream Ingredients

Banana Ice Cream Ingredients

Ingredients:
-Sliced, frozen bananas (I used 4 bananas)
-A tablespoon of peanut butter
-A teaspoon of unsweetened cocoa

Directions:
1. Slice and freeze ripe bananas until you’re ready to make this easy treat.

Frozen Bananas

Frozen Bananas

2. Break up your frozen bananas and put them in your food processor.  (If you read the link above, she doesn’t suggest using a blender unless it’s one of those fancy ones.)  This process took a little while because the bananas need to be stirred and moved to make sure their being hit by the blade.  At first it seems discouraging because the bananas aren’t looking like anything special, but keep going.  There will be a magical moment when the bananas all whip together and look just like soft serve ice cream or frozen yogurt.

Banana "Ice Cream"

Banana “Ice Cream”

3. At this point you can do whatever you want to the bananas.  I added peanut butter and cocoa because I wanted this to be a little bit less guilt free.  (I haven’t had peanut better in almost 3 months! So sad!)  I think it would be delicious with cherries or chocolate chips!

Banana Peanut Butter Cocoa "Ice Cream"

Banana Peanut Butter Cocoa “Ice Cream”

4. It’s that easy!  Serve in your favorite ice cream bowl or cup!  I’m going to go eat a cup right now!  Good any time of the day!

Happy guilt-free desserting!
-Amanda

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Aquaman Cake

March 18, 2013

Hello,

I know you read the title and thought, “Oh, Amanda must have an eight year old son who just had a birthday!” but you’re wrong.  I have a brother-in-law who just turned 30 and needed an awesome cake!  That’s right!  When my sister turned 29 she got a Hello Kitty cake and when her husband turned 30 he got Aquaman.  I love those two!

Aquaman Cake Topper

Happy Birthday!

When Melissa first approached me about the cake I did a quick search.  The cakes that exist with an Aquaman theme are quite ornate and over the top.  It was entirely too much to take on so I decided to go with a different approach.  I knew I needed to use his colors and symbol and incorporate water.  Instead of using fondant, I decided to go with a buttercream frosting using a star-tip for decor.

Ingredients/Supplies:
-White Cake (I used a box mix)
-Your favorite buttercream recipe (Find my favorite here)
-Gel Dye in desired color
-Star Tip (any number works)
-Any other cake decor

Directions:
1. Bake 2 nine inch cakes.  This time around I used silicon pans to help with level cakes.  (I was too lazy to take out my leveling strips.)

2. Once the cakes are baked and cooled, I glaze each cake with an apricot glaze.  (I use apricot preserves melted down in a saucepan.)

3. This is where you make your favorite buttercream icing.  I make a full recipe of my favorite from the link above.  This is ample to crumb coat the cake and do a decorative design (see below).

Aquaman Cake

Aquaman Cake

4. I used yellow, green, and orange to dye my icing.  I estimated how much of each color icing I would need for my specific Aquaman design and it worked out perfectly!

Aquaman Cake

Aquaman Cake

5. In regards to my design specifically.  I was commissioned to make an Aquaman cake with no other specific direction.  I had to do some research to learn more about this animated figure I knew nothing about.  After much research I decided on the logo of Aquaman.

Aquaman Cake

Aquaman Cake

6. Of course, you’ll notice the super awesome guy in a speedo adorning the cake.  I wanted to find an Aquaman action figure, but those aren’t easy to come by or get quickly so when I saw speedo man, I knew I had a winner!  (I also applied some gold edible dust over the logo to help it seem  super!)

Aquaman Cake Topper

Aquaman Cake Topper

Aquaman Cake Topper

Aquaman Cake Topper

Happy Birthday, Happy Cakes, and Happy Cake Topper!
-Amanda

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Smell the Roses

February 7, 2013

Hello!

I am so excited about this blog post.  If you know me well, I love cakes and decorating them!  I have been building a Pinterest board with ideas for cake decorating and jumped at the opportunity to bake a cake for my Aunt and new Uncle’s marriage celebration.  I am not actually going to blog about the cake making process because I use a cake mix (shh..)!

Buttercream Rose Cake

Buttercream Rose Cake

For this cake, I decided to attempt a few details I’ve been wanting to try forever.  I’ve drooled over them on Pinterest and now was my chance!  I decided to do a rough side and beautiful roses on top of the cake.  I also went for a small bunting to swag on top of the cake as a makeshift topper.  It was all so much to make.  I’ll blog about the bunting in an upcoming post, so here you’ll get my cake decorating!

I found this awesome instruction (and this awesome inspiration) and followed it roughly.  For example, I don’t have the 1M tip so I used a smaller star tip, but it worked just as well.  Also, I make a buttercream icing using high ratio shortening found at my local bake shop.  This recipe allows for more powdered sugar per shortening  so it’s less oily and more creamy!  It’s seriously delicious.  The other thing I did differently was to use vanilla bean paste.  I knew I wasn’t going to dye the icing so I wanted the speckles of vanilla bean to show up.  It looked rustic and I was so pleased.

Buttercream Rose Cake

Buttercream Rose Cake, Speckled

After giving the cake a good crumb coat, I piped the roses around the outer edge of the top first followed by the center roses.  Start the tip in the middle of the rose and circle around twice.  I found the rose looks different with different twists and turns of the bag, but beautiful no matter what.  Play with the icing and see what design you like best.  As for the rest, I did as the instructions say and added some sweeps between the roses where any holes were left.  As for the sides of the cake, I piped a thick layer of icing around the edge and then using my spatula spread it out and gave it a rough look, which isn’t too hard, but looks fun!

Buttercream Rose Cake

Buttercream Rose Cake, sides

Other tips: I didn’t use my leveling strips around the cake pans and boy do I regret that.  One cake turned out domed and the other slanted.  I have no idea how that happened, but never again will I be too lazy to use the strips.

rose icing wedding cake

Buttercream Rose Cake with Bunting!

I strategically placed the bunting on top and voila, a finished cake!  I hope you like it!  I know there wasn’t much left after the couple cut the cake, must’ve been delicious!

Buttercream Rose Cake

Buttercream Rose Cake

Happy decorating!
-Amanda

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Pineapple Upside Down Cupcakes

March 22, 2012

Apparently the number one food of the 1920’s was pineapple upside down cake so for our 1920’s party, I made cupcakes!  I found a delicious recipe on: Cookbookmaniac.com

Let’s dive into the recipe:

Ingredients:
12 slices of fresh pineapple
Maraschino cherries
1 cup brown sugar
1 stick unsalted butter
1/4 cup pineapple juice (blended from fresh pineapple)
1/2 teaspoon ground cinnamon

1 vanilla cake mix (and ingredients for it)

Procedure:
Making the pineapple topping
1) Melt the butter in a saucepan over medium-low heat
2) Add brown sugar and pineapple juice until it has dissolved, then remove from heat.
3) Mix cinnamon to the sugar mixture

Make the vanilla cake batter

Assembling the cupcakes
1) Butter the muffin pan or ramekin
2) Scoop 2-3 teaspoons of the sugar mixture into the bottom of the ramekin
3) Place a pineapple slice on top & a cherry in the middle
4) Spoon batter into the ramekin until three-quarters full
5) Bake for 20 minutes or until a skewer inserted into the middle comes out clean
6) Allow cakes to cool for 10 minutes before serving

Reflection
I followed these directions exactly and it turned out delicious.  I made some in my silicone cupcake pan and some in ramekins. They were both perfect and delicious.

This dessert fits into my general thoughts of everything is better bite size!  Mmm mmm.

Happy eating!
-Amanda

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Birthday Cake

March 19, 2012

Melissa turned 30 this year and we celebrated in style!  Here is the cake I made her for her big day!

The cake is a white cake with buttercream icing.  I baked two 8 inch cakes one night, glazed them in apricot glaze and then refrigerated them.  The next day I made buttercream icing from scratch and iced the cake.  I covered the buttercream in a buttercream fondant from the Duff line of baking products. It tasted much better than the wilton fondant and was easier to use.

I am never able to get my fondant perfectly smooth (see below) so if you have any advice, please share.

I piped white buttercream for the pearls along the bottom and black-ish buttercream for the fringe.  The flapper girl and words are written in a fondant marker I bought at a local store.

It was really delicious and gone fast!

Happy eating!
-Amanda