Lemon Pielets

When I made the S'more Cupcakes I also made some mini lemon pies.  I made it because I was craving some lemon pie, and I just got a mini cupcake pan.  That in itself is reason to create.  These took a little time, but they were really pretty easy.  And they were a HUGE hit. 

Usually the cupcakes I take in sit around for 3 days before I can take my plate back, but the 4 dozen of these I took in were gone the next morning.

Lemon Pielets
Crust
2/3 c Shortening
2 c Flour
2-4 T Cold Water

Cut the flour into the shortening.  Add the water 1 T at a time and mix until the mixture just sticks together.  Generously flour a surface for rolling.  Roll to 1/8 inch thick.  Cut with a biscuit cutter and place in muffin tin.  The edges will crinkle a bit, just smooth them down with a thumb.  Bake at 425*F for about 7-8 minutes, until golden.  Turn out onto a rack to cool.

Filling
1/2 c Cornstarch
1 c Sugar      (Let me check on this one, I'm going by memory right now)
1 c Boiling Water
1/3 c Lemon Juice
1 t Vanilla
2 T Cold Butter
2 Egg Yolks

In a sauce pan combine the sugar and cornstarch.  Slowly add the water and place over medium heat.  Stir constantly until the mixture starts to thicken and bubble.  (It should be like pudding)  Remove from the heat and add the butter and vanilla.  Mix until butter melts.  Add egg yolks and mix well.

When the filling is cool enough to handle, pipe it into the crusts.  Using a spoon would also work, but piping looks nicer.

Meringue

I know, I know.  You are amazed, but being the nice person I am and knowing that I am one of very few that doesn't like this stuff, I made it anyway.

1/2 c Boiling Water
1 c Sugar
1/4 c Meringue Powder

Mix water and sugar until sugar dissolves.  Let set until room temperature.  Add meringue powder and beat until stiff.  Pip on top of pies and bake until the peaks begin to turn golden.

You can also use the egg whites for this, but being anti-Meringue, I can't tell you how to do this.  Maybe ask my mom.  She knows.

PS.  I just found this SUPER AWSOME blog that tells you gow to do all the cool things you see on the SUPER AWSOMEST cakes!

Smore Treats!

Last night I made some new cupcakes I found on Jamie's Green Kitchen.  They looked like lots of fun.  S'more Cupcakes!

I'm not sure if they turned out exactly as they should, I only had 1 cup of graham crackers.  I had to cut everything back by a third, and they are VERY crumbly.  But they're pretty. 

Notice the frosting is drippy and gooey...it's not supposed to be, but I have many problems with egg whites right now.  This is my third attempt at making something with them, and failing.  :(  The darn things just won't stay fluffy.

It's Electric! Sugar Cookies

Today I made sugar cookies.  This is not a particularly spectacular achievement, I've made sugar cookies lots of times.  I remember making them with my gramma and wanting them to look like the ones in books, and being sorely disappointed.  But then I was in second grade and had no idea how long those cookies took to make.  Today I know.  These sugar cookies were to decorate.

The cookies were not bad, but not Gramma's.  They were nice because I could roll them out over and over without drying and crumbling.  But I rolled them a bit thin, and ended up with Dad cookies, which is to say darker than they should be.  Don't worry.  None of them are actually burnt.

I started out by piping an outline of thick icing.  I thought this would be horribly difficult because both Annie and Bakerella said it was really hard.  Turns out it went pretty smoothly.  I am putting the credit for this anomaly on all the henna parties we had.  Ssshhh I know the cupcake ones are upside down.  Let me tell the story.

Then I thinned the icing a bit and started filling in the middle of the cookies.  I just got the food colors.  They are a past rather than a liquid, and it comes out really fast.  So the colors are ELECTRIC!  Just wait and see.  I had to take a break before I did the pink and read some Cake Wrecks.  Laughter is good relief after hunching over cookies for a few hours.

  

They turned out pretty awsome for a first try.  Although after a while the colors start bluring the eyesight they're so bright!

Some day I'll get my camera charger and get some better pictures.  The cupcake on the bottom left is my favorite.  I like the little drip in the "icing".

Wreckage

I was browsing through some of the posts that show up on the blogs I follow and happened upon the most hilarious link ever:  Cake Wrecks

There are some beautiful cakes.  And lots of horrendous cakes.  And excellent humor.  I've been laughing non-stop for the past hour an a half.  I need to stop reading, but I'm hooked. 

P.S. It's been snowing, so I've had lots of time to bake.  Sadly my camera battery is dead and my phone doesn't take very good pictures.  I'll start posting again as soon as I get the charger back...

Crash and Burn

Whoa, there sparky.  Getting a little ahead of yourself there.  This is not working right.  But they do look pretty when finished...

I tried making the Creme Brulee Cupcakes again last night.  Not so much.  Something in that recipe is not quite right.  I had to add about 1 1/2 c of buttermilk to make it more like cupcakes and less like cookies.  I'm sure they would have made great cookies, but I wanted cupcakes.  This is another recipe that I'll have to tweek before posting it again.  In the mean time, if you want some Caramel French Vanilla Cookies, I have a wonderful recipe.

UPDATE: I made them again, again. And they turned out fine. Evidentally I just can't follow directions.

Red Velvet

Last night I made some Red Velvet Cupcakes.  I didn't have cake flour, or buttermilk, but considering the limitations they turned out alright.  They looked quite pretty, though.

I took them to my group dance lesson.  They were favorably accepted.  One of the dancers told me I was his future second wife. 

They were a bit coarse for my taste.  I'm pretty sure the flour had some affect on that.  I think I scraped by with the buttermilk: I used half sour cream and half milk.  I'll have to try again, with all the ingredients.  Then perhaps I'll make more changes to perfect them.  I used a RecipeZaar recipe.  That site is quite handy in a pinch, or even when you're bored.  I used my Cream Cheese Frosting, that I used for the cookies, on top.

I'll post a recipe when I've found one that is just PERFECT.

HAPPY BIRTHDAY, CUPCAKE! Crepes

Today is my lil' sister's birthday!  Happy Birthday, Cupcake.  (She's getting old!)  Hahahahahahaha...

Last night I made some Crepes.  Sadly I did not think to take any pictures.  They were quite lovely, too.  Although: the fruit had seen better days, and I didn't add enough sugar to the whipped cream.  I had some strawberries, that were rather sad.  And some blackberries, that were not too bad.  When I ran out of fresh fruit I used canned pie filling. 

I figured the crepes probably would not last, so after I ate 3, I put the rest together for the rig crew.  They asked me for the recipe! Hahahaha. 

Here you go, rig crew...

Crepes
1 c Flour
1 1/2 c Milk
2 Eggs
1 T Oil
1/4 t salt
Optional: 2 T Sugar or Honey

Whisk together the oil and eggs.  Add the milk, and whisk in. Sift in the flour. 

Heat a frying pan or griddle.  Pour 1/4-1/3 c batter on a hot pan.  (Water should sizzle when you sprinkle it on the pan)  Tilt the pan so the batter runs to the edges, as thin as possible.  Cook until firm, and golden on the bottom.  Flip onto a plate and fill with desired yummies. 

I added a little honey to my mix, since I was making sweet crepes.  This is probably not necessary, but it was tasty.

Ideas for filling:
Fresh fruit
Whipped cream
Pie filling
Nutella
Eggs and bacon/sausage
Broccoli and Cheese
Chicken and veggies

The possibilities are endless...