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Elegant CakesElegant Cakes http://pin.photosyd.com Life Should Be Cake Tue, 25 Apr 2017 17:15:09 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.20 "Smack That Shiz" Is My New Favorite Saying http://pin.photosyd.com/uncategorized/smack-that-shiz-is-my-new-favorite-saying http://pin.photosyd.com/uncategorized/smack-that-shiz-is-my-new-favorite-saying#comments Tue, 25 Apr 2017 17:15:09 +0000 http://pin.photosyd.com/uncategorized/smack-that-shiz-is-my-new-favorite-saying Stacey had a flowery paper plate she wanted her cake to match, so she brought it in to her bakery and asked them to use it as a reference for the decorations.

Unfortunately, what her baker heard wasn't so much "use this as a color/flower reference" as it was "Take this plate, cram it in the photocopier, print it on edible paper, and smack that shiz on some cake. But be sure to place it at a super weird angle, so it looks wrong no matter which way it's facing.
Yes, really. This is exactly what I want you to do."

Do I even need a drum roll anymore? Tell you what, instead, just imagine more of an "angry chickens thwacking you in the face" kind of sound. Seems more apropos.

Anyhoo... BEHOLD:

[sniff] It's.. IT'S SO BEAUTIFUL.

 

Thanks to Stacey W., who promises to glare at any and everyone who chimes in to say at least the border icing matches. YOUR MOVE, COMMENTERS.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



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Margarita Cupcakes http://pin.photosyd.com/uncategorized/margarita-cupcakes http://pin.photosyd.com/uncategorized/margarita-cupcakes#comments Tue, 25 Apr 2017 04:15:04 +0000 http://pin.photosyd.com/uncategorized/margarita-cupcakes These margarita cupcakes are simple vanilla cakes infused with lime and tequila, brushed with more tequila, and topped with a tequila lime buttercream frosting.

You know what holiday is right around the corner, right? Every food-lover’s dream: Cinco de Mayo!

The one day a year when we can stuff ourselves full of chips, salsa, guacamole and margaritas… It’s a little bit of a foodie nirvana.

Of course there is historical significance to the day (it commemorates the Mexican Army’s victory over French forces at the Battle of Puebla in 1862) and in Mexico, the day is ceremonial in nature. In the U.S., it has become a celebration of Mexican-American culture and like most holidays that celebrate a heritage, people enjoy celebrating Cinco de Mayo with authentic food and drink. Since margaritas are a classic Mexican cocktail, it stands to reason that you should wash down your Mexican feast with these margarita cupcakes!

How to Make Margarita Cupcakes:

Tequila and lime? Check!

I first made these cupcakes a long, long, loooooong time ago, and at the time all I could find online were margarita cupcake recipes using a box cake mix. It wasn’t really what I had in mind, but after some more digging, I found a recipe from The Brewer & The Baker for margarita cupcakes from scratch. Bingo!

Except for two things: there wasn’t any tequila actually in the cupcakes, and the frosting was a Swiss meringue buttercream (I didn’t think margarita cupcakes really necessitated all the fuss that goes into a Swiss meringue buttercream – can you tell I’m ridiculously low maintenance?).

I adapted the cupcake recipe to amp up the liquor quotient by adding tequila into the cupcakes as well as brushing tequila onto the cupcakes after they were done baking. Mucho tequila = muy bueno. (I took 7 years of Spanish, I should put it to a little use!) Then I adapted my absolute favorite basic vanilla frosting to include lime juice and tequila, and voilà! Verrrrrrry boozy cocktail cupcakes! I really don’t think the brand of tequila matters much – use whatever you keep at home, just be sure that it is white or silver tequila, not gold. I’ve made these with Patron and Jose Cuervo (pictured above) and both are delicious!

(If you would prefer to make your margarita cupcakes without tequila or alcohol at all, simply omit it from the recipe. I would add 1 tablespoon vanilla extract to the frosting in its place.)

They look so innocent, don’t they? Sitting there all pretty with lime zest laying like a feather on buttery pillows of frosting.

They are definitely not innocent. They are all things tequila and lime. The cupcakes are buttery and moist. The frosting is velvety and buttery (more butter!). And there is a prevalent lime/tequila taste throughout. They are a Cinco de Mayo dream. If you like margaritas (or just boozy cupcakes), you will fall in love with these babies. And they’re perfect for toting along to picnics and cook-outs all summer long!

My husband, mom, and in-laws all proclaimed that these are the best cupcakes I’ve ever made. SO… there you go!

One year ago: Creamy Stovetop Macaroni and Cheese
Four years ago: Black and White Cookies

5
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Margarita Cupcakes

Both the lime-vanilla cupcakes and frosting are spiked with tequila!

Ingredients:

For the Cupcakes

  • 1½ cups (213 grams) all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 grams) unsalted butter, at room temperature
  • 1 cup (198 grams) granulated sugar
  • 2 eggs, at room temperature
  • 1½ limes, zested and juiced
  • 2 tablespoons tequila
  • ¼ teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk

To Brush the Cupcakes

  • 1 to 2 tablespoons tequila

For the Tequila-Lime Frosting

  • 1 cup (227 grams) unsalted butter, at room temperature
  • 2¾ cups (312 grams) powdered sugar
  • 1 tablespoon lime juice
  • 2 tablespoons tequila
  • Pinch of coarse salt

Directions:

  1. Make the Cupcakes: Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
  3. Using an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
  4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
  5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together!)
  6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
  7. Divide the batter between the muffin cups. Bake until the cupcakes are light golden brown on top and a skewer inserted in the center has moist crumbs attached, about 25 minutes, rotating the pan halfway through baking.
  8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
  9. Make the Frosting: Whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Increase speed to medium and mix for 30 seconds. Add the lime juice, tequila and salt, and beat on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

Recipe Notes:

  • If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.
  • I used a Wilton 1M tip to frost the cupcakes.
  • You can use whatever tequila you keep on hand; I’ve made them with both Patron and Jose Cuervo. You will want to use white or silver tequila, not gold.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from The Brewer & The Baker)

All images and text ©Brown Eyed Baker, LLC.

This recipe was originally published on May 5, 2011.

The post Margarita Cupcakes appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/margarita-cupcakes/feed 0 With Apologies To All The Anns Out There http://pin.photosyd.com/uncategorized/with-apologies-to-all-the-anns-out-there http://pin.photosyd.com/uncategorized/with-apologies-to-all-the-anns-out-there#comments Mon, 24 Apr 2017 17:15:05 +0000 http://pin.photosyd.com/uncategorized/with-apologies-to-all-the-anns-out-there Bakers, I know this is a toughie. Heck, after gathering all of today's photos even *I* can't remember how to spell it. But that's why I'm here. To "help." And because going anywhere else requires pants. Right. Here we go. Metaphorically, I mean. Just wipe that "pants" imagery from your mind. Also my use of the word "wipe" just now - that was an unfortunate stream of consciousness thing. Don't say "stream." Crap. Um... look, my number 1 priority here is that you know I DON'T PEE MY PANTS.

Phew! Glad I nipped that in the butt before it got weird.

Bud. I MEANT "BUD."

Great. Now how do I segue this back to anniversary cakes?

7 Handy Steps To Writing "Anniversary"

Eh, that works.

 

1. First and foremost, make sure you're spelling the right word.

This is not the right word.

 

2. Watch out for abbreviations.
Believe me, nobody likes sharing their anniversary with another woman.

Especially this "Ann" character, who really gets around.

 

 

3. Next, WE SPELL.

But not like this.

 

If you're feeling less than confident, here's a hint: the correct spelling has MORE than 7 letters:

 

...but less than 13:

 

And this is right out:

 

4. NO CHEATING.

Cheater.

 

Besides, cheating can lead to this situation:

Er, I meant the cake, but if you think about it, I suppose cheating *could* lead to 60 marriages. You know, if you're really committed... to the opposite of that.

I blame Ann.

 

5. If you are going to leave the word off, at least get the numbereth righteth:

1th, 2th, 3th times a lady...

 

6. And if you have the penmanship of a serial killer, maaaaybe rethink this particular career path:

Or at least stick to Halloween cakes.

And Boss's Day. Boss's Day works, too.

 

7. When all else fails...

Go with Batman.

 

Thanks to Dina M., Keith M., Robbie R., Anony M., Tori R., Nathan R., Vera L., Jennifer K., Sarah R., Corinna K., Z.C., & Adam M.for the reminder that your anniversary cake should always be itself, unless it can be Batman. Then it should be Batman.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/with-apologies-to-all-the-anns-out-there/feed 0 Paleo “Oatmeal” Cookies (vegan option) http://pin.photosyd.com/uncategorized/paleo-oatmeal-cookies-vegan-option http://pin.photosyd.com/uncategorized/paleo-oatmeal-cookies-vegan-option#comments Mon, 24 Apr 2017 07:15:09 +0000 http://pin.photosyd.com/uncategorized/paleo-oatmeal-cookies-vegan-option These paleo “oatmeal” cookies (also known as n’oatmeal cookies) are crisp with a chewy center and taste JU classic oatmeal raisin cookies! Recipe has a vegan option. Thanks to Nordic Ware for making today’s post possible.

Due to the lack of oats, these paleo “oatmeal” cookies don’t really look like regular oatmeal raisin cookies, but to me, they taste exactly like the real deal.

And not just any old oatmeal cookie but really amazing soft and chewy ones! To make up for the missing oats, I added shredded coconut and ground flax seed. It sounds weird, but it works!

Click here to share the video on Facebook!

Make sure to use shredded coconut, like the left two in this picture, and not flaked coconut, which you see on the right.

I used refined coconut oil in these cookies and they came out with absolutely no coconut taste. If you use unrefined coconut oil, they’ll likely have a bit of coconut taste to them, thought it shouldn’t be at all overwhelming!

You can’t taste the flax, either. It somehow just makes the cookies more oatmeal-like! If you have whole flax seeds, an electric coffee grinder is a great tool to grind them.

This recipe is based on my perfect paleo chocolate chip cookies. Unlike that version, I haven’t made these with butter or brown sugar. I’m guessing that they’d work but since I haven’t tried it, I can’t say for sure.

I also don’t recommend playing around with the recipe (unless you’re okay with them not coming out as intended). This is one of those recipes I had to make over 30 times to get right, which is madness considering it’s based off of another recipe!

If you omit the coconut or flax, the cookies won’t have the right texture as I had to make a lot of changes to the recipe to accommodate those two ingredients. I’d just make the original recipe and add raisins instead of chocolate chips if you don’t want to add flax or coconut.

And if you’re thinking you’d like to add a little more coconut or flax seed or another add-in like that, then be prepared for some super dense and chewy cookies. The first dozen batches or so were work to eat.

Eating cookies should never require too much effort. ;) These paleo n’oatmeal cookies are chewier than the chocolate chip version, but I figured that was fitting for oatmeal cookies!

Even something as simple as adding more cinnamon had a weird effect on these cookies! I’ve made them with 1, 1 1/2 and 2 teaspoons of cinnamon. 1 teaspoon was just perfect and any more than that made the cookies bitter.

I’ve gotten so many of the same questions on the original recipe that I’ve answered any questions I think you may have in the footnotes of the recipe. Be sure to read those for general tips and notes on subs!

Naturals Bakeware Collection from Nordic Ware

I’ve posted a few recipes using Nordic Ware Bundt pans, like this coconut rum cake and this bourbon pumpkin cake but did you know that they make so much more than awesome Bundt pans?

As I was browsing their site thinking about what products my readers may especially be interested in, the Naturals Bakeware line jumped out at me.

I’m guessing I’m not the only one here who avoids pans with non-stick coatings. Some people say they’re safe but I’d rather not risk it. The Naturals Line contains all your baking basics like cake pans, muffin pans, jelly roll pans, loaf pans, pie pans and more — and none of them have non-stick coatings!

Something else that I thought is neat is that this line is perfect for gluten-free baking. Wheat alternatives, like the almond flour and coconut flour used in this recipe, need a natural surface to grab on to as they rise during baking — and an uncoated baking pan is ideal in such situations.

I didn’t know about this until after I had made my video, hence the silicone baking mat. I later baked a few cookies directly on the sheet, without parchment paper or a mat, and they didn’t stick at all nor did they flatten more than they were supposed to!

Insulated Baking Sheet

I’m not sure why, but most of the baking sheets in Germany are black or very dark gray. The first few months after moving here, I burned the bottom of all my cookies, not realizing the cookie sheets were to blame. Since then, I know how important a good baking sheet is!

So I wanted to give Nordic Ware’s Insulated Baking Sheet a try. I’d never had an insulated pan before and so naturally was intrigued.

What makes this baking sheet different? It has a cushion of air between two layers of aluminum, which helps prevent over-browned cookie bottoms and overdone pizza crusts, especially in ovens with hot spots. That’s a problem in my oven and I usually have to rotate the cookie sheet halfway through. I didn’t need to do that when I used this pan and they came out perfectly!

And just like all the other products in the Naturals Bakeware line, the baking sheet is made of natural pure aluminum that won’t rust and produces evenly browned baked goods every time – and it’s sustainably manufactured in the USA.

Thanks again to Nordic Ware for sponsoring today’s post! By the way, they have a bunch of amazing new items, which you can find here. I can’t wait to get my hands on that Lotus Bundt Pan! Isn’t it pretty?!

Paleo "Oatmeal" Cookies (vegan option, grain-free, gluten-free, dairy-free)



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/paleo-oatmeal-cookies-vegan-option/feed 0 Sunday Sweets For April (Baby) Showers http://pin.photosyd.com/uncategorized/sunday-sweets-for-april-baby-showers http://pin.photosyd.com/uncategorized/sunday-sweets-for-april-baby-showers#comments Sun, 23 Apr 2017 15:15:09 +0000 http://pin.photosyd.com/uncategorized/sunday-sweets-for-april-baby-showers Did you survive Giraffe Watch this month? You know, that thing where the entire internet held its collective breath waiting for April the giraffe to have her baby?

(Spoiler Alert: April had the baby... in April. She's meta like that.)

If so, then LOOKIE:

How perfect is this?!

In fact, I decided that April Showers was just the theme we needed this week.

Although these won't all have giraffes. Sorry.

 

I think you'll forgive me once you see this, though:

Because squeeee!

 

A moment of appreciation, please, for the parents who threw a ninja-themed baby shower:

You long-time readers might recall John and painted a ninja-themed nursery once, so this sings the song of my geeky lil' heart.

 

As a life-long lover of puns, I also dig the more literal interpretations of a "shower" cake:

Plus how great are those colors?

 

Or if you're having twins, how about this Sweet take on "two peas in a pod"?

So cute!

 

Of course, the classics never go out of style:

And sometimes a cute little stork with pastel bunting is just what the doctor ordered.

 

Or duckies!

 

Or a baby vampire in a gothic spiked buggy!

Wait. OK, maybe that's not exactly traditional... but I still love it.

 

Will I ever get tired of sleepy woodland creatures on cakes?

No, no I will not. ::grabby hands::

(That fox! Ah! And the flower swag is perfection.)

 

And finally, I'll end with the one I fell in love with for its unusual, stunning design:

YES PLEASE.

See, THIS is the way to do a belly cake! A gorgeous blend of 2D painting with 3D sculpting, and the flower is just the right crowning touch. Pun intended. Love it.

Happy Sunday, everyone! Hope it's extra Sweet!

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



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Easy Meal Plan Sunday {Week 95} http://pin.photosyd.com/uncategorized/easy-meal-plan-sunday-week-95 http://pin.photosyd.com/uncategorized/easy-meal-plan-sunday-week-95#comments Sun, 23 Apr 2017 09:15:06 +0000 http://pin.photosyd.com/uncategorized/easy-meal-plan-sunday-week-95 It's Sunday so that means it is time to make your week a whole lot tastier with Easy Meal Plan Sunday {Week 95}.




Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/easy-meal-plan-sunday-week-95/feed 0 Slow Cooker Chicken Tikka Masala http://pin.photosyd.com/uncategorized/slow-cooker-chicken-tikka-masala http://pin.photosyd.com/uncategorized/slow-cooker-chicken-tikka-masala#comments Sat, 22 Apr 2017 07:15:05 +0000 http://pin.photosyd.com/uncategorized/slow-cooker-chicken-tikka-masala
Slow Cooker Chicken Tikka Masala - Chicken slow cooked with the aromatic spices of Indian food. Your favorite Indian dish has never been so easy, thanks to this recipe!



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/slow-cooker-chicken-tikka-masala/feed 0 The Weekend Dish: 4/22/2017 http://pin.photosyd.com/uncategorized/the-weekend-dish-4222017 http://pin.photosyd.com/uncategorized/the-weekend-dish-4222017#comments Sat, 22 Apr 2017 04:15:04 +0000 http://pin.photosyd.com/uncategorized/the-weekend-dish-4222017

Hello and happy Saturday to you!

I hope you had a fantastic week and that your weekend is off to a wonderful start. Nothing big planned for our weekend; I have a little baking I’d like to do, and am planning to pick back up with my purging in the kitchen. I’ve been going a drawer or cabinet at a time when I have a few extra minutes (like when I’m waiting for something in the oven!). It feels great to declutter and only keep things that I actually use, whew!

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

Strawberry Pie – This fresh strawberry pie sits on my favorite pie crust, is held together with a delicious homemade glaze, and adorned with the best whipped cream. A perfect summer dessert!

Boston Cream Pie (II) – This Boston Cream Pie recipe features a simple vanilla cake filled with homemade pastry cream and topped with a chocolate ganache.

Friday Things – Easter weekend recap, the ocean, a puppy, clothes, nail polish, and more…

Top 5 Most Popular Posts This Week:

1. No Bake Banana Split Dessert

2. Scalloped Potatoes

3. Italian Easter Bread

4. No Bake Chocolate, Peanut Butter &
Oatmeal Cookies

5. Best Ever Potato Salad

Sunday Dinner Menu

Tacos!
Fresh fruit

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

Hello baked mac and cheese deliciousness… I’ll take a huge bowl for dinner, please.

These peanut butter pretzel bars are a combination of my three favorite ingredients (pretzels, peanut butter and chocolate!).

How about more mac and cheese? Jack Daniels Smoky Bacon Mac and Cheese

Dying over this brownie bottom peanut butter cheesecake!

Chocolate banana bread? I may not be able to eat it any other way now!

Have a delicious weekend!

The post The Weekend Dish: 4/22/2017 appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/the-weekend-dish-4222017/feed 0 Mint Julep Cupcakes and How To Pipe Buttercream Roses http://pin.photosyd.com/uncategorized/mint-julep-cupcakes-and-how-to-pipe-buttercream-roses http://pin.photosyd.com/uncategorized/mint-julep-cupcakes-and-how-to-pipe-buttercream-roses#comments Sat, 22 Apr 2017 02:15:04 +0000 http://pin.photosyd.com/uncategorized/mint-julep-cupcakes-and-how-to-pipe-buttercream-roses


Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/mint-julep-cupcakes-and-how-to-pipe-buttercream-roses/feed 0 Friday Favs 4/21/17 http://pin.photosyd.com/uncategorized/friday-favs-42117 http://pin.photosyd.com/uncategorized/friday-favs-42117#comments Fri, 21 Apr 2017 13:15:05 +0000 http://pin.photosyd.com/uncategorized/friday-favs-42117 PARENTAL NOTE: Best keep the little ones away today. I think this is mostly safe for work, though. Mostly. [evil grin]

 

Some of my favorite new submissions this week:

I'm sensing there's a story here:

Just me?

 

And I kinda love how this bakery advertises that they're 50 years old - so mature! so established! - RIGHT NEXT to their poop cakes:

Anyone else immediately "go" to this?

We all are, Danny. WE ALL ARE.

(Also, can we talk about how intentional poop cakes don't look NEARLY as sh*tty as the unintentional ones? No? Allllllrighty then.)

 

Bakers, minions, makers and binions - we've been through this. Right? I mean, I thought I was *very* clear last time. Apparently this needs repeating, though, so here goes.

Ahem hem hem.

UNICORNS DON'T HAVE DONGS ON THEIR HEADS.

Buck up, it's gonna be a bum-py ride.

I'm starting to think you guys are missing the point on purpose, just so I'll write more of my awesome "horny" puns. And they are awesome. But still. Cut it out.

 

And speaking of things that are happy to see you, here's the one kind of troll you WANT on the internet:

 

...aaaand here's how a baker trolls a Troll cake:

Oh.

 

Oh dear.

 

Thanks to Laura H., Susan O., Anony M., & Anony T. for the most excellent wreckporting.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/friday-favs-42117/feed 0 Amish Ham & Pea Salad http://pin.photosyd.com/uncategorized/amish-ham-pea-salad http://pin.photosyd.com/uncategorized/amish-ham-pea-salad#comments Fri, 21 Apr 2017 02:15:09 +0000 http://pin.photosyd.com/uncategorized/amish-ham-pea-salad Amish Ham & Pea Salad is a delicious side dish that comes together in minutes. It’s a fantastic way to use up leftover holiday ham.

This is a sponsored post on behalf of Glad®. Thank you for continuing to support the brands that make My Baking Addiction possible.

So Easter has come and gone. We’re still finding little plastic eggs around the house which were clearly hidden a little too well by the Easter Bunny.

And we’ve also spending the better half of our mornings trying to explain to a 3-year-old that Starburst candies are not an acceptable breakfast. To which she’s been responding with, “How about a chocolate carrot or gum ball?”

(more…)

The post Amish Ham & Pea Salad appeared first on My Baking Addiction.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/amish-ham-pea-salad/feed 0 Not That Long Ago, In A Bakery Far From Okay… http://pin.photosyd.com/uncategorized/not-that-long-ago-in-a-bakery-far-from-okay http://pin.photosyd.com/uncategorized/not-that-long-ago-in-a-bakery-far-from-okay#comments Fri, 21 Apr 2017 00:15:05 +0000 http://pin.photosyd.com/uncategorized/not-that-long-ago-in-a-bakery-far-from-okay In case you missed it, Jen and John just
built something insane, which they ROCKED at Star Wars Celebration last weekend.

I feel like a Star Wars theme is appropriate.

 

Quick, Luke, use the 4rth!

(It was then Obi Wan realized getting braces was a bad idea.)

 

"It's as if millions of voices suddenly cried out in terror, and were suddenly silenced."

"...with cookies."

(Granted, there are worse ways to be silenced.)

 

If Han and Leia were really into puns:

 

"I nose."

 

"Luke, *I* am your Farther."

"It's kind of a long-distance thing? Like, did you get my postcards?"

 

"Do. Or do not. There is no try."

"...."

"Did not, oh no you did. DID NOT."

 

"They see me rollin'...

"THEY BB-HATIN'."

 

OK, Vader, big finale time! Show us those pearly whites!

Theeeere it is.

 

Thanks Rachel V., Kimberly, Cassondra R., Evelyn D., Amy E., Emily M., Heidi L., and Micaline P., you were our only hope.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/not-that-long-ago-in-a-bakery-far-from-okay/feed 0 20 Gluten-free Cookies You’ll Want to Inhale http://pin.photosyd.com/uncategorized/20-gluten-free-cookies-youll-want-to-inhale http://pin.photosyd.com/uncategorized/20-gluten-free-cookies-youll-want-to-inhale#comments Thu, 20 Apr 2017 02:15:09 +0000 http://pin.photosyd.com/uncategorized/20-gluten-free-cookies-youll-want-to-inhale 20 gluten-free cookies that you’ll want to inhale! There are all kinds of gluten-free recipes here including grain-free, dairy-free and vegan options.

If you’re looking for paleo cookies, I have you covered with this roundup of 75 paleo cookie recipes. Today’s roundup doesn’t have any paleo recipes so be sure to check out that post if that’s what you’re looking for!

Gluten-free Cookies:

These gluten-free M&M cookies are so perfectly soft and chewy! And there’s 1 1/2 pounds of M&Ms in there, which adds even more to their deliciousness. ;)

What the Fork describes these gluten-free pumpkin cookies as “little pumpkin clouds covered in more clouds of cream cheese frosting.” That was enough to sell me!

These blueberry cookies, which are really just like blueberry muffin tops, are some of the most delicious things I’ve ever eaten. It shouldn’t be surprising, given all the sugar and butter in these, and the fact that the cookies are rolled in streusel, but they’re worth it! And the blueberry + lemon combination is almost guaranteed to make you happy. :)

These gluten-free white chocolate macadamia cookies from Gluten-free Palate are chewy, crunchy, and soft all at once. If you’ve never tried macadamia nuts + white chocolate together, you’re missing out!

This chocolate dipped brown sugar shortbread is a typically Christmas-y cookie that should be enjoyed year-round. We loved these cookies so much that we made them as gifts for basically everyone we know! They look great and more importantly, are ridiculously delicious.

Gluten-free Dairy-free Cookies:

These molasses cookies are soft, chewy and remind me of the Archway cookies from my childhood! I highly recommend not waiting until Christmas to try these out. If you’ve never had a molasses cookie before, I’m here to tell you that they taste WAY better than they sound!

These gluten-free dairy-free sugar cookies from Allergy-free Alaska are perfect for any holiday, or just whenever!

Good luck finding a chewier, most delicious recipe than these gluten-free oatmeal cookies. ;) Seriously – they’re everything you could want in a cookie!

You only need 5 ingredients for these coconut lover’s oatmeal cookies from Barefeet in the Kitchen! They really couldn’t be any simpler.

Gluten-free Vegan Cookies:

These peanut butter chocolate chip cookie dough bites are my second most popular recipe, even 5 years after posting them! They’re based on chickpeas (which I promise you can’t taste! I don’t like chickpeas, so…), peanut butter and honey or maple syrup. They’re just magical straight from the oven.

These vegan almond butter chocolate chip walnut oat cookies from Beaming Baker use oats, oat flour and almond butter to create a perfectly chewy texture!

Chocolate + peanut butter + maple syrup + oats + coconut. These chocolate peanut butter macaroons make me so happy! I bet they’ll have the same effect on you.

Bakerita’s oatmeal chocolate chip cookies are calling my name. They’re gooey in the center with crispy edges and big chocolate chunks. Sounds perfect to me!

These no-bake peanut butter chocolate chip cookies are unlike a lot of other no-bake cookies I’ve had. The peanut butter mixture that you boil up is slightly caramel-like and also has maple syrup in it. I’m a huge fan of maple and peanut butter together so these cookies are one of my very favorites.

Beaming Baker’s maple pecan chocolate chip cookies are on my must-try list. I’m always down for maple + pecan anything!

Grain-free Cookies

The cookies in these flourless chocolate peanut butter cookie sandwiches are kind of like a cross between a chewy and fudgy cookie and a brownie. And the peanut butter cup-like filling just sends them over the top!

These carrot cake cookies with cream cheese glaze from Bakerita are like carrot cake but in cookie form. I love eating cake but do not like making it. These cookies are the perfect solution!

My grain-free and gluten-free thumbprint cookies have been a big hit. I like them with raspberry jam and lemon zest + extract or with almond extract, but you can use whatever jam and flavoring you’d like!

Not only do these peppermint macarons from What the Fork sound delicious, but they’re free of food coloring! Something that’s always turned me off of other recipes.

These gluten-free chocolate thumbprint cookies from Gluten-free Palate only have 5 ingredients, are based on pecans (or walnuts) and are honey-sweetened. I’ll definitely be trying these soon!

I hope you found some inspiration! Which recipes do you want to make first?



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/20-gluten-free-cookies-youll-want-to-inhale/feed 0 The Basket Case http://pin.photosyd.com/uncategorized/the-basket-case http://pin.photosyd.com/uncategorized/the-basket-case#comments Wed, 19 Apr 2017 23:15:05 +0000 http://pin.photosyd.com/uncategorized/the-basket-case Ahh, those pesky unsold Easter cakes. I feel your pain, bakers. Or rather, I *see* it:

And that IS quite the pickle.

But never fear.

I AM HERE TO HELP.

Listen, like everything in life, this problem can be easily solved by a little thing called re-branding.

So.

What do you see here? An evil lamb cake?

Or is it an evil CLOWN cake? Hmmm?

Right? That's an instant tie-in to Stephen King's IT!

 

And now you can stop trying to convince your customers this is a bunny:

And instead start insisting it's Hello Kitty!

 

A tisket, a tasket, *I* see a UFO blowing a gasket:

 

And speaking of the truth being "out there," clearly your fruit department is ready to fill a much-needed gap in the horror sub-genre of grocery shopping:

Goodbye "spring chicks," hellooooo alien chest-bursters!

 

And speaking of bursting [HEYOOO], how are your bachelorette designs coming?

Because I'd say you've definitely got a handle on 'em now.

 

Thanks to Brittanie H., Angi O., Rebecca B., Shirley W., Julieanne B., & Adrienne G. for helping us come to grips with a whole new kind of Easter egg. o.0

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



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Boston Cream Pie (II) http://pin.photosyd.com/uncategorized/boston-cream-pie-ii http://pin.photosyd.com/uncategorized/boston-cream-pie-ii#comments Wed, 19 Apr 2017 04:15:05 +0000 http://pin.photosyd.com/uncategorized/boston-cream-pie-ii This Boston Cream Pie recipe features a simple vanilla cake filled with homemade pastry cream and topped with a chocolate ganache.

Six years ago, I made my grandma a Boston cream pie for her 91st birthday when she requested something that involved “white cake and pudding”. It was the first time I had made Boston cream pie from scratch, and as it turned out, that was the last birthday that we were able to celebrate with her, so the pie-that-is-really-a-cake holds a special place in my heart. You can see my rendition of that original cake here (please excuse the absurdly awful pictures!); it was a sponge cake filled with homemade pastry cream and covered in a silky chocolate glaze.

It was good, but in retrospect I thought it could be better. I wanted the best Boston cream pie recipe I could muster. So, when I asked my husband if there was anything in particular he’d like for dessert on Easter and he said “Boston cream pie”, it was my chance to make a new and improved version. Here it is!

So, total disclaimer (that I’m sure I’ve mentioned before) – I’m really not much of a white/vanilla cake person. I’m not a huge cake fan in general, so if I DO eat it, I really, really prefer that it be chocolate. However, there is an exception. I don’t need much convincing when it comes to Boston cream anything because.. I mean, pastry cream and chocolate? DONE!

Alright, here’s the rundown of how I put this cake together…

Sponge cake does absolutely nothing for me, so I nixed that in favor of my favorite yellow cake recipe. I used the same pastry cream filling from the original recipe because I’ve made it countless times for a ton of different things, and it’s always perfect. If it’s not broke, right? As for the chocolate, I prefer Boston cream pies that have exposed sides and just chocolate on top for more of a casual/rustic look. I ditched the glaze in favor of my favorite ganache (used on my peanut butter cup cake) and let it thicken up a little more than usual, although you could totally pour it on and let it slide down the sides – it would be equally gorgeous!

I served this alongside my fresh strawberry pie for dessert on Easter and it was a huge hit. A couple of other cake-averse family members loved it, which sealed the deal for me!

(Psssst, if you prefer cupcakes, check out the Boston cream cupcakes I made awhile back. Next, I need to tackle Boston cream donuts!)

One year ago: Baking Basics: High Altitude Baking Tips
Five years ago: Oatmeal Fudge Bars
Six years ago: Deviled Eggs
Seven years ago: Dark Chocolate Truffles

Did you make this recipe?
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Boston Cream Pie

This Boston Cream Pie recipe features a simple vanilla cake filled with homemade pastry cream and topped with a chocolate ganache.

Ingredients:

For the Pastry Cream

  • 2 cups (480 ml) half-and-half
  • ½ cup (99 grams) granulated sugar
  • Pinch salt
  • 5 large egg yolks
  • 3 tablespoons cornstarch
  • 4 tablespoons (57 grams) cold unsalted butter, cut into 4 pieces
  • 1½ teaspoons vanilla extract

For the Cake

  • 2¼ cups (319 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (113 grams) unsalted butter, at room temperature
  • 1½ (298 grams) cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1¼ cups (292 ml) buttermilk

For the Chocolate Ganache

  • 8 ounces semisweet chocolate, finely chopped
  • ¾ cup heavy cream

Directions:

  1. Make the Pastry Cream: Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.
  2. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.
  3. When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.
  4. Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside.
  5. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  6. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
  7. Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
  8. Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before assembling.
  9. Make the Ganache: While the cake cools, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.
  10. Assemble the Cake: Place one of the cake layers on a serving platter, then spread the pastry cream evenly over top. Place the second cake layer on top and pour the chocolate ganache into the center of the cake layer. Using an offset spatula, gently spread the ganache into an even layer over the top of the cake. Refrigerate until ready to serve.

Recipe Notes:

  • This cake can be prepared up to 1 day in advance and should be kept in the refrigerator.
  • Half and half is a common dairy product in the U.S. but can be replaced with 50% whole milk and 50% heavy cream.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

The post Boston Cream Pie (II) appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/boston-cream-pie-ii/feed 0 Dental Training http://pin.photosyd.com/uncategorized/dental-training http://pin.photosyd.com/uncategorized/dental-training#comments Tue, 18 Apr 2017 21:15:08 +0000 http://pin.photosyd.com/uncategorized/dental-training

Hi, I'm here to pick up a cake? It's the "Happy Birthday Brittany" one.

Ah, no, see, that second "Birthday" should be "Brittany."

 No no, this has Brittany twice. I need "Happy Birthday" on it.


Ok, now you've just combined them into one word. There should be three.

 You don't mind if I bang my head on this counter here, do you?

 Look, forget the name. Could you just give me a cake that says "Happy Birthday," with sprinkles on it? Yes? Great. Thanks.

 

[Later]

 

 

Thanks to Anony M., Bethany C., Angela A., Margo R., Brian R., & Kasha D.  for the dental training. (Because it's like pulling teeth? Eh?)

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/dental-training/feed 0 Strawberry Pie http://pin.photosyd.com/uncategorized/strawberry-pie http://pin.photosyd.com/uncategorized/strawberry-pie#comments Tue, 18 Apr 2017 04:15:08 +0000 http://pin.photosyd.com/uncategorized/strawberry-pie This fresh strawberry pie sits on my favorite pie crust, is held together with a delicious homemade glaze, and adorned with the best whipped cream. A perfect summer dessert!

Anyone who hails from Pittsburgh most likely holds strawberry pie very close to their heart. Our hometown diner chain has sold strawberry pies for as long as I can remember. Big, fresh strawberries in a thick strawberry glaze piled into a pie crust and adorned with big swirls of whipped cream. A slice of that pie for dessert was always a favorite treat when I was younger.

Fast forward a couple of decades and after not having it in ages, when I finally had it again, I was less than blown away. It wasn’t nearly as good as I remembered, which was a total bummer. At the time, I vowed to find a delicious, completely homemade strawberry pie that rivaled the memories I had of this pie. As soon as I made this strawberry pie, the search was over. It completely exceeded my expectations.

It had been years since I made this pie, so I put it on the menu for Easter dessert, along with my husband’s request of Boston cream pie. It was met with rave reviews and multiple requests for seconds, which rarely, if ever, happens with dessert. So basically, this strawberry pie is a surefire winner.

The pie starts with my very favorite pie crust. I know it can be tempting to pick up the refrigerated or frozen ones, but homemade really doesn’t take much more effort and there is such a difference in flavor. The melt-in-your-mouth flakiness is the thing dreams are made of! If you’ve been hesitant about homemade pie crust, just go for it. Even misshapen, shrunken or otherwise less-than-perfect pie crust is still amazingly delicious! Just like anything else, practice makes perfect

The glaze for this pie is made with pureed strawberries, sweetened with sugar, and thickened with a mixture of cornstarch and Sure-Jell (a low-sugar pectin). Once cooked and thickened, it’s folded with more strawberries and piled into the pie crust. After chilling in the refrigerator you’re ready to dig in.

You don’t HAVE to use whipped cream on this pie, but for me, naked fruit pies and whipped cream are a natural match. I used the whipped cream recipe from my tres leches cake, which is a bit sweeter than most, and whips up super thick and stuff, which makes it perfect for piping. However, if you like less sugar, use your go-to whipped cream recipe; or you could top it with a scoop of vanilla ice cream!

The verdict? This far surpasses any strawberry pie that I had when I was a kid. A definite keeper and summer staple.

One year ago: Chocolate Chip Cookie Bars
Four years ago: Cheddar Bay Biscuits

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Leave a review »
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Fresh Strawberry Pie Recipe

Completely homemade strawberry pie – my favorite crust, a delicious glaze, and sweet whipped cream.

Ingredients:

For the Baked Pie Shell

  • 1¼ cups (177 grams) all-purpose flour, divided
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 grams) cold unsalted butter, cut into ¼-inch slices
  • ¼ cup (46 grams) chilled solid vegetable shortening, cut into 2 pieces
  • 2 tablespoons vodka, cold
  • 2 tablespoons ice water

For the Filling

  • 4 pints (about 3 pounds) fresh strawberries, gently rinsed and dried, hulled
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1½ teaspoons Sure-Jell for low-sugar recipes (the pink box)
  • Pinch of salt
  • 1 tablespoon lemon juice

For the Whipped Cream

  • 1 cup (120 ml) heavy cream
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract

Directions:

  1. Make the Baked Pie Shell: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
  2. Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
  3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove the dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
  4. Trim the overhanging dough to ½ inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Refrigerate the dough-lined plate until firm, about 15 minutes. Proceed with pie recipe as directed.
  5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. Place on a wire rack to cool completely before filling.
  6. Make the Filling: Select 6 ounces of misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree.
  7. Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature.
  8. Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.
  9. Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Pipe onto pie or serve dolloped on top.

Recipe Notes:

Note #1: Vodka is essential in this particular pie crust recipe and cannot be substituted with more water. If you do not have vodka, use another 80-proof liquor.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe from Cook’s Illustrated)

All images and text ©Brown Eyed Baker, LLC.

This recipe was originally posted on June 14, 2011.

The post Strawberry Pie appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/strawberry-pie/feed 0 Salted Dark Chocolate Granola http://pin.photosyd.com/uncategorized/salted-dark-chocolate-granola http://pin.photosyd.com/uncategorized/salted-dark-chocolate-granola#comments Mon, 17 Apr 2017 23:15:06 +0000 http://pin.photosyd.com/uncategorized/salted-dark-chocolate-granola Salted Dark Chocolate Granola is a deliciously crunchy ice cream topping, a rich addition to your morning yogurt, or just a good chocolate snack for your afternoon pick-me-up.

I really love granola but until recently I only thought of it as breakfast food.
I might occasionally pull out my
Chunky Tropical Granola recipe for a snack, but more often we eat something like this Chai Spiced Sweet Potato Granola.

This Salted Dark Chocolate Granola, however, has completely changed my mind!

(more…)

The post Salted Dark Chocolate Granola appeared first on My Baking Addiction.