baking | What's Annie Making?

Mini Lemon Meringue Cookie Cups

22 April, 2013 3 Comments

Lately there has been A LOT of this going on.

We’re reaching the last month of the semester which means that life is crazy hectic with term papers, final projects and after all that is done it’s time for final exams. I feel like the lack of springy weather fooled me into thinking we had more time left than we actually do. Last year it was 80 by mid-March. This year the weather is all over the place and we’ve been lucky to hit the upper 40s! And the grey skies and rain. Summer will never come!

So today to keep myself motivated I set mini goals for myself. If I could get through all of my articles for one paper, I could take Charlie for a run. (I didn’t want to let him down so I worked really hard for this one). Then if I finalized my presentation for tomorrow I could bake some cookies. In the middle of a very dense research article I dreamt these little babies up. (I know… where is my mind at really?)

I knew I had this jar of Trader Joe’s lemon curd in the fridge begging to be used up. And what goes better with lemon curd than meringue?

Pie crust is finicky, and I didn’t have enough patience for it.

Hence the cookie cups.

They turned out being surprisingly simple to put together thanks to my mini muffin tin. I love how “popable” each bite is. These would be perfect for a bridal or baby shower. Or a tea party. Who wants to come over for tea?

You could make these even easier by using pre-made sugar cookie dough. No judging here.

Or you could be extra fancy and make your own lemon curd. (and invite me over).

The whole project took me just over an hour. Wham, bam, thank you ma’am.

Now, who wants to come finish my papers for me? Charlie wants to go for another run.

Mini Lemon Meringue Cookie Cups

by Annie S

Prep Time: 45 minutes

Cook Time: 15 minutes

Keywords: bake dessert cookie

Ingredients (3 dozen)

For the cookies

1 1/2 cups All-Purpose Flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
3/4 cup sugar
1/8 cup cream cheese
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 large egg (beat the egg using a fork in a measuring cup and pour in half)
Sugar for sprinkling

For the filling

Lemon curd

For the meringue

3 egg whites, room temperature
1/8 cup powdered sugar

Instructions

For the cookies

Preheat oven to 375 degrees

Spray a mini muffin tin with nonstick cooking spray

In a large bowl, cream together butter, cream cheese and sugar until light and fluffy

Add vanilla extract, almond extract and egg, beat until well combined

Stir in flour, baking soda, baking powder and salt until a dough comes together

Form dough into a ball, flatten slightly into a disk, wrap in saran wrap and refrigerate 15-20 minutes

Remove dough from fridge and roll out between sheets of wax paper until 1/8 inch thick

Use a 2 inch round cookie cutter (mine is shaped like a sun) to cut out cookies

Gently place each cookie into the muffin tin by laying the cookie over the top and pressing the middle down to make a cup shape. Be careful not to tear the cookie.

Sprinkle each cookie cup with a little sugar

Bake 7 minutes until cookies are just set and not yet brown.

Remove from oven and let cool while you make the meringue.

For the meringue

Using the whisk attachment on a mixer (or a hand mixer with a metal bowl) whisk egg whites on high until soft peaks form

Pour in powdered sugar

Whisk on high 1-2 more minutes until hard, glossy peaks form.

To assemble

Preheat oven to low broil

Spoon 1/2 – 1 t lemon curd into each cookie cup

Use a piping bag or a spoon to top each cup with meringue

Broil on low 1-2 minutes until meringue is set and top is toasted

Remove from oven and let cool completely

Use a butter knife or a spoon to carefully remove the cooled cookie cups

Enjoy!

Filed Under: baking

Pretty Pink Petal Cake

11 April, 2013 1 Comment

I love birthdays! Love love them. I love planning for them and finding ways to make people feel special on their days. Usually that involves baking special treats, and then watching their faces light up when I give them to them.

One of my good friend and classmate’s birthdays was over spring break so we won’t be together to celebrate. So I knew I had to do something really special for her before we left. When she was least expecting it.

This same friend is in love with all things pink.

So when it came time to make her birthday cake I knew exactly what I was going to do. I used my all time favorite cake recipe (aka – our wedding cake) with raspberry mousse and white chocolate buttercream. And I made a lot of it because it had to feed a lot of people. 3 batches of cake made enough for a 3-layered 10 inch cake, a 2-layered 6 inch cake, and a dozen cupcakes.

2 tiers baby

I frosted it using this method and it turned out great. It was fairly simple to do, just a little time consuming. Totally worth it!

Who’s birthday is next?

Filed Under: baking, cake

Mom Knows Best Carrot Cake

30 March, 2013 4 Comments

Carrot cakes can be a touchy subject. Some people like nuts. Some don’t. Some people like raisins. Some don’t. Some people like cream cheese frosting. ~~Some~~ I don’t.

Fortunately, I think that everyone can agree on a good carrot cake base. It should be moist, dense, sweet, a little spicy and chock full of carrots.

Growing up, my mom always made this carrot cake and everyone else loved it. I wouldn’t touch it with a 10 foot pole because I despised cream cheese and coconut. The thought alone made me gag. She would make carrot cake for everyone else, and then something special for me. Call me spoiled.

Since I’ve grown up, I’ve started to widen my eyes a little and calmed my gag reflex. Slowly but surely I’ve come to see the light. It all started when I realized that the “cake part” of carrot cake was really just an amazing spice cake. I would eat the cake, and scrape the cream cheese frosting off. Usually someone else would gladly eat that part for me.

try not to grate your fingers

Now I’m to the point that I can tolerate eating it. No, I don’t want to eat it with a spoon like I do with this frosting. But I can appreciate what it does for the cake.

And everyone else loves it, so why do I have to be so crazy?

Now I’m no carrot cake connoisseur, but I’m pretty sure the hundreds of people who have scarfed this cake down in my house over the years were. And folks, this cake is the best around. There is a restaurant back home who’s specialty is carrot cake and sells it for like $6 a slice. My mom’s is better. Promise.

Oh, and when you make it at home you can throw in whatever the heck mix ins you want. I like walnuts, no raisins. If you like raisins, add them. If you aren’t nutty, leave them out. Whatever your little heart desires. You can easily mix this whole cake by hand in 5 minutes flat. My mom always made it in a sheet cake pan, but it works well as a layered cake as well.

So there you have it friends, just in time for Easter. A carrot cake sure to wow your friends and family.

And if you’re curious how I frosted the carrots, I followed this tutorial. It took a little practice, but was overall pretty simple.

PS – Mom, please don’t hate me for sharing your secret! It’s too good not to.

Mom’s Best Carrot Cake

by Annie S

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients (1 cake)

For the cake

1 1/2 c. canola oil
2 c. sugar
3 eggs
2 c. flour
2 t. cinnamon
2 t. baking soda
1 t. salt
2 t. vanilla
2 c. raw carrots, grated
1 c. toasted walnut, chopped
1 7 oz. pkg shredded coconut
1 8 oz can crushed pineapple, with juice

For the frosting

1/2 c unsalted butter, softened
1 8 oz package cream cheese
1 lb powdered sugar (1 box)
1 t vanilla

Instructions

For the cake

Preheat oven to 350 degrees

Grate carrots finely

In a large bowl, whisk together canola oil, sugar, vanilla and eggs until well combined and sugar crystals are dissolved

Add flour, cinnamon, baking soda and salt, stir in gently with a rubber spatula

Stir in carrots, walnuts, coconut and pineapple until combined

Pour batter into prepared cake pan(s)

Bake 40 minutes (9 inch round) or 55 minutes (9×12 inch cake pan)

Cool completely before frosting

For the frosting

Combine all ingredients into bowl of stand mixer (or large bowl, using a hand mixer)

Mix 5 minutes until frosting is light and fluffy

Filed Under: baking, cake

Good Morning Bran Muffins

21 March, 2013 5 Comments

Good morning sunshines!

I know what you’re thinking – bran. great annie. We’re covered here in the fiber department. No bran necessary. Who eats bran anyway? Old people. That’s who.

Well friends, I beg to differ. I’m no spring chicken, but I’m not exactly old yet either. And I love these muffins.

The bran adds a wonderful nuttiness to them. It also amps up the nutrition. Fiber, protein, omegas, vitamins and minerals. A quick google search tells me that bran has been shown to improve heart health, digestion, and lower cholesterol. Three cheers for bran! No wonder old people love the stuff so much. I used wheat bran in these, but feel free to sub oat flour and oat bran if you’re gf. I’ve tried these that way too and they turn out great.

Combined with banana, apple and cinnamon. It doesn’t get much better in the breakfast department.

Oh, and I used pumpkin butter in these because I had some extra in the fridge from fall. It worked beautifully, but if you’ve already eaten through your fall stock pile don’t fret. You can substitute an equal amount of applesauce, add a little extra cinnamon and you’ll be all set.

For a split second after making these I thought to myself, “you make too many muffins.” I quickly retracted that statement. They are simple, [can be] nutritious, and make the perfect quick breakfast for when you’re on the go.

Oh yeah, and they have bran.

Good Morning Bran Muffins

by Annie S

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake breakfast

Ingredients (12 muffins)

1/8 c honey
1/8 c brown sugar
1/8 c canola oil
1/8 c pumpkin butter (or substitute apple sauce or canned pumpkin + 1/2 t cinnamon)
1 egg
1 t vanilla extract
2 ripe mashed bananas
1/4 c plain, non fat greek yogurt
3/4 c whole wheat flour
3/4 c wheat bran
1 t baking powder
1 t baking soda
1/2 t salt
1 t cinnamon
1/4 t nutmeg
1/2 apple, diced
1/4 c dried cranberries

Instructions

Preheat oven to 375 degrees

Prepare muffin tin with cooking spray or liners

Combine wet ingredients (through yogurt) in a large bowl with a whisk until well combined

Gently stir in dry ingredients (through nutmeg) using a rubber spatula

Sprinkle diced apples with flour (this prevents them from sinking to the bottom of the muffins)

Stir in apples and craisins

Divide into muffin tins

Bake 15-17 minutes until a toothpick tester comes out clean

Let cool 5 minutes before serving

Enjoy!

Filed Under: baking, breakfast, muffins

Mini Lemon Meringue Cookie Cups

Pretty Pink Petal Cake

Mom Knows Best Carrot Cake

Good Morning Bran Muffins

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