Tag Archives: homemade amaretto icing

a missed homecoming, three baked goods, and a lost job…

Too many words to capitalize the title. Sorry for the terrible grammar.
 
Originally this post wasn’t going to exist…
 
My husband and I were supposed to be heading back to our college homecoming festivities, which is also the reason I didn’t have a post last week (I didn’t want to bake a ton of stuff then have to lug it halfway done the Eastern Seaboard). To make a long story short, my husband got in an accident in his work truck on Wednesday (the day before we planned on leaving). Luckly he was ok (just really sore), but he didn’t want to drive 7 hours to party for a weekend. He was also worried that he may get fired, even though we got told that an accident like this wasn’t a fireable offence.
Turns out it was a fireable offence. We just found that out today. So… kind of worried, now that neither of us has a job. He insists it won’t be for long, but I’m saying my prayers and keeping my fingers crossed. We’ve been through worse, and we’ll get through this.
If I had known he was going to get fired today, I wouldn’t have sent him to work with Homemade Pumpkin Spice Muffins, Stuffed Cookie Dough Truffles, AND Amaretto Brownie Bites. Or the baked pumpkin seeds. Yah, I bake when I’m trying to keep my mind off things… and I was pretty sad we didn’t get to see our friends this weekend. Not to mention the FABULOUS dresses & shoes I planned on wearing. SIGH.
 
So.. the keep the distraction going… I give to you A weekend full of baking!
 
Pumpkin Spice Muffins
I don’t particularly like pumpkin flavored things… but these muffins are pretty yummy. Honestly, I only made them because I don’t like being wasteful (and I carved my Halloween pumpkins this weekend). Angie from BigBearsWife (who is a culinary goddess, you should bow to her genius), sent me her recipe. I didn’t change much, but I did seem to have a few problems. Firstly, I don’t own a food processor so I attempted to “puree” the pumpkin myself… Bad idea. I had a lot of the stringy parts left over, and they got stuck on my mixer blade. Although it did keep the stringy parts out of the batter, so I guess I shouldn’t complain. Secondly: I ended up with 1.5 doz regular sized muffins, and 6 large muffins, her recipe said it would only make 6! I guess she used bigger muffin tins than me. 😉 The third issue I had was (is?) how much these stick to the paper liners… they’re very moist (not a bad thing), but it makes them fall apart when I try to peel the liner off. However, they still get a “thumbs up” from me, and I can’t wait to find out how Husband’s work folks like them. And a little side note- Bake the pumpkin seeds tossed in a smidge of oil and sprinkled with salt at 400 degrees F for 20 minutes stirring occasionally.
Not to toot my horn or anything, but I also carved & gutted those pumpkins MYSELF! Toot!Toot!
Click here for my version!
 
Stuffed Cookie Dough Truffles
I’m a cookie dough fanatic. Seriously, I would eat raw cookie dough by the pound if I wasn’t so paranoid about getting sick… Then along came this very eggless cookie dough recipe (that I also used for my Cookie Dough Stuffed Cupcakes. The recipe & inspiration for these came from Angie (AGAIN, culinary goddess)! I forgot to take enough pictures this weekend so I suggest you check out her blog! I modified the recipe a little bit. I stuffed mine with MilkyWays and 3 Musketeers, instead of plain truffles! I planned on using “bite size” candies, but since Halloween is coming up I got a few bags of “fun sized”, and cut them in half. I kept them in the freezer so they wouldn’t lose shape while I was rolling them into the dough. The dough is pretty sticky, I found myself constantly dampening my finger & palms so it wouldn’t stick! Then there was trial & error with the dough temperature & dipping. Originally I kept my dough in the fridge overnight, when I attempted to dip the first one in the melted chocolate it didn’t keep its shape… the dough got too soft. I fixed that by putting the rest in the freezer for a few hours. I also attempted to cover the whole ball in chocolate at one time, but it got too messy. Then I thought maybe I could just pipe it on… but it firmed up too fast. Finally it dawned on me… just dip one side, let it harden, and then dip the other! DUH! Store these in the fridge to keep the dough from getting too soft!
Click here for my recipe!
 
Amaretto Brownie Bites
I picked brownies this week because I wanted to do something easy… then I decided to make it harder on myself and bake these in the cupcake tins! What was I thinking?! But honestly it wasn’t that bad… Just make sure they are COMPLETELY cool before you attempt to take them out of the muffin tins, or else they’ll probably fall apart. Just like a few of mine did before I realized what I was doing wrong! Oops. If I make them again I’ll (most likely) use only ½ a cup of walnuts… there’s just so darn many! There was just enough frosting to lightly frost all the brownies, and they don’t really need a whole lot of it anyways…
RECIPE HERE!!
 
 
Phew… I’m done baking (until Sunday, at least).
Now it’s time to continue my rereading of Robert Jordan (and Brandon Sanderson’s) Wheel of Time series! Have I mentioned how much I LOVE these books? Because… I could write about how much I love them, but I think I’ll save that for another post.
 
Happy Baking,
-Hey Waitress! 
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Sugar Cookies, Chocolate Chip Cookie Stuffed Oreos, and…

Lately, I’ve got bored with my Sunday Bakery. Crazy, right? Mostly, I’ve got the urge to get more creative. I noticed my cupcakes are pretty average looking. So, I’ve decided to dedicate the rest of the month to COOKIES! All kinds of cookies. Starting with Sugar cookies, and Chocolate Chip Cookie Stuffed Oreo’s.
 
Add that to the fact that I recently bought a bunch of awesome cookie cutters… And you get a ton of iced sugar cookies in various shapes. Seriously, I bought a West Virginia one (for my husband, a huge WVU fan), football (because it’s almost football season, oh joy), and some Greek letters (we’re both products of the college Greek System). With the random combination of those shapes I ended up with over 70 cookies! Yikes.
 
This was the first time I ever made my own icing for sugar cookies. It was definitely an adventure. I used a small writing tip to pipe the edges, then piped some more in the middle and spread it around with the back of a spoon. All the colors I used where Wilton food color gel. I made the posted recipe 4 times. Twice for the brown, once for the blue, and once more for the yellow… (added 8/14- I forgot to mention I made 1/2 the recipe in “plain white” for the WV’s and the football “laces”)
 
I made both types of dough saturday night, then refrigerated them overnight. It was a good thing too because it took me forever  to ice these bad boys. THEN it took another 6 hours for it to dry.
 
The Stuffed Oreos are straight from Picky Palate. However, I used less than a tablespoon of dough, and baked them for 10 minutes. I used Double Stuff Oreos, made 30 cookies, and had a lot of dough left over. Which was ok… because I just baked it into regular chocolate chip cookies.  As a side note- You should really spend some time browsing the Picky Palate dessert section. It’s heavenly.
 
Not too much to say about the baking yesterday… tomorrow I’ll post my attempts at fondant and modeling chocolate! Which I plan on putting on the Peanut Butter & Coco Krispie Treats I made today! Muhaha! When I get bored, I get a little crazy.
 
Enjoy.
-Hey Waitress!!
 
check out the Sugar Cookie & Amaretto Icing recipe!
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