Have My Cake and Blog About It Too

Oh, hey there.  I know, it's been quite quiet around here.  Sometimes life happens and unfortunately baked sweets get pushed to the back burner. BUT, I'm BAAAAACK!! And ready to start blogging for you fine folks once again on a more regular basis. 

Here's what I've been working on lately...

 My first attempt at a small wedding cake!

A friend asked if I would make a small two-tier cake for her and her future hubby to cut into at the reception.  Of course I said, "duh!" She wanted something simple and just a rough textured design. Easy enough.

 

This was a trial cake and for being a rookie, I'm fairly pleased. Let's hope the real cake goes smoothly!

 

Hooray for October!

Many October things to "Hooray!" for...

Puppy kisses.

B-E-A-utiful friends.

Dancing in bars with no music.

Big batches of summer brew.

Plaid!

Magically marvelous mustaches.

Fishbowls and new glasses.

Finally seeing these guys in concert. Amazing.

And a cute boy to watch them with.

Turning the big 2-3 and getting a kick-ass record player (something you've wanted FOREVVVVER) from above cute boy.

Placing 2nd in a turtle race.

And photo bombs.

These cookies. Your new favorite cookie. Yes, you haven't even tried them yet, but they're your new favorite. I just know these things.

My friends refer to these cookies as "you know those pumpkin ones you make, that are really soft, like a muffin top!" Really folks, these are ridiculously good. Cake-like texture with the lovely pairing of pumpkin and butterscotch. I officially declare this the "cookie of Fall."












Pumpkin Butterscotch Cookies
adapted from Joy the Baker

2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 eggs
1 c. sugar
1/2 c. canola oil
1 c. canned pumpkin
1 tsp. vanilla
1 c. butterscotch chips

Place rack in middle of oven. Preheat to 325 degrees. Line two baking sheets with parchment paper and butter paper.

Stir flour, baking powder, baking soda, salt and cinnamon together in medium-sized bowl. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about one minute. Stop the mixer and scrape the sides of the bowl as needed during mixture. On low speed, mix the oil, pumpkin and vanilla until well blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using a 1/4 cup, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Cookies can be stored in tightly covered container at room temperature for up to four days.

Hello October!

Hi. It's October. This makes me happy. October means lovely fall weather, sweater/boots attire, my birthday, Halloween, and any and all things pumpkin. My first pumpkin baked good of the season is a real doozy. And by doozy, I mean awesomely AWESOME. Yes, "awesomely AWESOME." Pumpkin cinnamon rolls with cream cheese frosting. Hello, I'll take five please. Thank you. My lovely friend, Jade, helped me make these. Thanks, friend! :)








Pumpkin Cinnamon Rolls with Cream Cheese Frosting
adapted from The Girl Who Ate Everything

1/3 c. milk
2 tbsp. butter
1/2 c. canned pumpkin
2 tbsp. sugar
1/4 tsp. nutmeg
1 tbsp. pumpkin pie spice
1/2 tsp. salt
1 egg, beaten
1 pkg. dry yeast
2 c. bread flour
1/2 c. brown sugar
2 tsp. ground cinnamon
2 tbsp. melted butter

In small saucepan, heat milk and 2 tbsp butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

Add half of flour to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn dough onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12X10 inch rectangle.

In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1-inch slices. Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.

Bake rolls at 350 degrees about 15-20 minutes or until golden brown. Remove from pan to waxed paper-lined wire rack. Frost with cream cheese frosting. (The original recipe uses a caramel icing, which is totally delicious as well. But I prefer cream cheese frosting!)

What I'm Currently Noshing On...

I haven't documented anything I have baked in awhile, so to make up for the lack of sugary delights I present, "What Allison Usually Eats, Cause Unfortunately It Is Not Cupcakes, Cookies, Brownies 24/7." Whew, that was a lengthy title.

Today's lunch was a salad. Here's the thing, I LOVE salad. I'm a big believer in fruit in salad. If a salad lacks said fruit, I think it's just a sorry excuse of a cut up plant. Who wants to eat that?

We'll start with this delicious Bartlett pear.

Chop, chop and onto a bed of romaine lettuce.

Then a handful of dried cranberries. Yay antioxidants!

Then some crunch. Almonds, baby.

It would probably help if I chopped these up, but alas, I'm lazy.

Mmm...feta. The cheese that tastes betta. (See what I did there?
Course you did. You loved it.)

Almost ready for chowing down.

A little drizzling of balsamic vinaigrette....

And voila! That easy and that yummy.

Writing Papers, Making Muffins

I'm in the middle of writing four papers. Count 'em, four. I don't want to write these papers. I just want to make these muffins.


Is that too much to ask? Of course not.






Browned Butter Blueberry"Mixed Berry" Muffins

Already Missing Summer...and My Niece

I know, it has been months. But let's move past that. School has officially taken over (once again!) but I vow to start blogging on a more regular basis.

And with school starting, I'm already beginning to miss summer. Badly. Very badly. You'd be in the same boat as me if this was your view for the entire month of July.


Feel my pain? Good. Slightly jealous? You and I. Above beach. Next summer.

And I'm missing my redheaded niece more than ever! Must get home. Must play with niece. Must make these cookies with her again.

Just the best cookie helpers out there!

Can't turn my back for two seconds...

Peanut Butter Blossoms
adapted from Jif

1/2 c. butter flavored shortening
1/2 c. creamy peanut butter (I add more, duh.)
1/2 c. firmly packed brown sugar
1/2 c. sugar
1 large egg
2 tbsp. milk
1 tsp. vanilla
1 3/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
Sugar (for rolling)
48 Hershey Kisses, unwrapped

Heat over to 375 degrees. Cream together shortening, peanut butter, brown sugar and sugar. Add egg, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Roll into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Top each cookie, immediately, with unwrapped Kiss, pressing down firmly so that the cookie cracks around edge. Remove from cookie sheet. Eat immediately with tall glass of milk.