#Baking #cupcakes with #acrylics. #paint #pouches #starsfordreams (at Stars for Dreams Headquarters)
Baking adventures are usually out-of-the-blue moments, creeping in without much prompting or reason. Yesterday, I caught the bug again and went straight to the grocery to get the ingredients I needed. I decided to try and make cookies again, after remembering that I still had my unused letter cookie cutters.
I searched the internet for a simple sugar cookie recipe and found this from Martha Stewart, but tweaked it a little by dividing the recipe in half, didn’t put in lemon zest and lemon juice, and added desiccated coconut and orange extract. I also used coco sugar instead of brown.
I ended up with so much cookie dough and had a hard time using the cookie cutters. I think the dough was too wet for the teeny tiny cutters, so I just decided to ditch the cutters after finishing a few words, and made circular cookies instead. Some of them have sugar sprinkles and edible glitter on them while the rest have chocolate chips hidden inside for that bit of surprise. The bigger chocolate sugar cookies have chocolate chips on top too!
All in all, this was a good experience and that orange extract really adds a wonderful aroma to the cookies. These were baked for 15 minutes, but I learned that the letter cookies should only be baked for 5-8 minutes (because they’re smaller than the ones in the original recipe), and that the others should be there for only 10-12 minutes for more moist cookies to feel the coconut texture more.
Next time I’ll try baking sugar cookies with royal icing. :)
EDIT: I now know why the dough was so hard manipulate with the cookie cutters. I forgot to chill the dough! I always saw that in baking shows before but completely forgot about it. Goes to show that I really don’t know anything about baking haha.
Ever since that first time I used my condo oven, I’ve been sporadically getting the baking bug. This means that I wake up and just feel like baking whatever without any clear reason.
Today, I decided to make oatmeal cookies for the first time and I’m glad I did because they turned out pretty good.
If this comes out consistently good 2 or 3 more times, I think it’s a good idea to offer them for sale or even take special orders.
What better motivation is there to bake a cake for the first time than baking it for a loved one.
I was really excited to try and make this cake because I was baking it for the fiance’s 28th birthday. He had wanted something healthier so I decided on using vegetables: squash, carrots and ginger. There’s also cinnamon, nutmeg, eggs, flour, baking soda, baking powder, brown sugar, salt, vegetable oil, vanilla and walnuts in there but lessened the amounts of all the fattening ingredients from the recipe.
I still kind of cheated a little because I added a few peanut butter chips and used cream cheese and butter for the frosting.
I got good reviews for this cake from everyone who the fiance decided to share his cake with. But most importantly, he loved it. It certainly makes all the hard work (and getting cut by the grater) worth it.
What’s next? Going to work on my frosting skills because this certainly doesn’t look anywhere near the cakes I see online.
As amazing as cupcakes are, I got tired of making them and I wanted to try something new. I’ve been wanting to make brownies for a while but just didn’t have the right baking pan for it. That was solved some time last week because I found a really affordable but good-quality brownie baking pan in one of the local malls.
It’s not surprise for regular readers by now that my go-to baker is Annie of Annie’s Eats because she has amazing photographs of her baked goods and mouthwatering meals that make you just want to try her recipes out. And the best part, you won’t be disappointed because if you do them right, they give you really good results.
For my first brownie adventure, I decided to try making Annie’s Roasted Cherry Brownies. I did my own twist to it by using strawberry preserves instead of cherries, adding walnuts to the mixture, and using brown sugar, but followed everything else.
It resulted in the most amazingly gooey and fudgy brownies I’ve tasted in a really long time with just the right amount of crumble on the flaky top layer.
I kid you not. This was so good. I had to guilt myself with thoughts of a lot of additional inches on my tummy just to stop myself from placing bite-sized pieces inside my mouth.
If you have the time, the ingredients, an oven and the right baking pan, you should definitely try this out.
I made a chocolate mug cake for the first time today. It didn’t come out as expected but that just means I get to experiment with chocolate more.
I modified the recipe from this a bit. I didn’t use Nutella because I didn’t have any. Instead, I added cinnamon and peanut butter chips, and used brown sugar instead of white. I also lessened the measurements for all the ingredients except for the egg and the milk.
As for the taste, it’s good for me because I like my desserts on the semi-sweet to bittersweet side. The texture could use a lot of work though. This attempt came out kind of gelatinous and I’m not sure why. I’m guessing it has to do with the time I left the thing in the microwave. You really should just leave it there for a minute or less because otherwise, you won’t get a moist and gooey consistency.
Made cookies for the first time. I took the Oatmeal Butterscotch Cookies recipe from Annie’s Eats and substituted butterscotch chips with chocolate ones since those were the only ones I had. I also added some cocoa powder, which resulted in the brown color versus the light toffee color from the original recipe.
These came out drier than I intended because I accidentally left them in the oven a little longer than required because the timer broke. They’re still okay though, for a first try but I recommend that they be served warm and with a scoop of vanilla ice cream.
I also accidentally made them super big. They’re 4.5-5 inches in diameter and are bigger than my palms. Lots of lessons from this first experiment with baking cookies, definitely.