I followed the recipe to a T, 'cept I added candied ginger. It was delish. I served it with lemon curd. 'Was going to make a white chocolate lemon sauce, but ate too much turkey and, well, you know how that goes. 
*For mini pies, cut rolled dough into 5-5 ½“ circles. Slip them into the a cupcake tin (I have found that the silicon cupcake tins cook the mini pies more evenly and are easier to clean afterwards). Use every other cup to give the pies enough space. This means you will need 2 cupcake tins to make 12 mini pies. Smooth the dough into the cup and flute the rim with your fingers. Top as you would a normal pie.
Apple Pie
Prepare and roll out double crust pie dough. Line a pie dish with half of the dough (or 6-12 mini pies.) Set the other half aside for the pie top.
¾ cups sugar
2 tbsp flour
½ tsp ground cinnamon (I use more to taste)
1/8 tsp ground nutmeg
Add apple slices and mix until thoroughly coated. Place mixture in pie pan. Trim dough if necessary. Place other half of rolled dough on top and cut edges if necessary. Seal and crimp edges as desired. Cut slits into the top of the pie to vent. If making a normal size pie, cover edges with foil to prevent burning. Bake at 375 degrees for 25 minutes. Remove foil and bake for another 25-30 minutes until golden brown. Cool on a wire wrack.
Preheat oven to 425 degrees.
Cut 1 ¾ to 1 ½ pounds of rhubarb stalks. (Use thin skinned, pink rhubarb, no bigger than your thumb.)
Measure 5 cups and combine with:
1 ¼ to 1 ½ cups sugar (use larger amount when rhubarb is more mature.)
¼ cup quick-cooking tapioca or cornstarch (cornstarch for lattice top)
Grated zest of 1 orange (optional)
¼ tsp salt
I also throw in cinnamon to taste
Let stand for 15 minutes, then stir. Pour into the pie crust and dot with 2 tbsp unsalted butter. Cover with lattice top crust, then seal the edges, trimp and crimp.
In the Fabulous Amy's new book Ms. Sedaris publishes her famous cupcake recipe and a DIFFERENT version of her buttercream - this time with butter. If you read this post you'll know I was very impressed by the Lovely Lady's cakes, but not so much with the frosting. It NEEDED butter! But, I consulted two "official" recipes and neither called for it. And yes, I alter recipes ALL the time, but I wanted the real thing, and this was as close as I was going to get (remember, I tried to get Amy's cakes while visiting NYC but wasn't so lucky). But the published book version calls for butter, so there you have it, I'll be retrying the recipe (which can be found online here) and reporting back soon. In the meantime, everyone should rush out and buy this book! And buy me a copy while you're at it,
Gretchen Bemis was a little plump by some standards, but she was the kind of girl who usually set her own standards, and if she wanted to be noticed by a man — even in a baggy nurse’s uniform — she usually was. In fact, among the internes [sic] at
Not all of Gretchen’s friends in the hospital were like her. Not the delicate Rosemary Joplin, who resented her stepmother because her face always looked as though her feet hurt, and because she was not charmingly helpless like the playmate-mother who had died when Rosemary was fourteen. Not Nelle Gibson, whose square figure and dun-colored hair had made her decide that, not being beautiful, she’d better be bright.
This is the story of senior year at nursing school, when Gretchen and her friends, realizing that they were now adult human beings, began to come to grips with their problems. It was an exciting time for them, and most of all, perhaps, for Gretchen. For her wish was granted in a way that was as unexpected as it was delightful, and graduation day brought to her more than the stiff organdy graduate cap, so like a cupcake, that was the prize for all her hard work.
What does it take to go from baking cupcakes for your friends' birthdays to baking 150 for a wedding? A lot of planning and prep, yes, but mostly it takes getting up early and having a team of good friends to help out - "Team Cupcake" got up with me at 5:00 a.m., kept my coffee cup full, fed me, sprinkled, taste tested, lent advice, took photos, did dishes, frosted, played guitar... well they kept me sane and some how enabled me to make cupcakes for a wedding. So thanks a thousand times over to my cell mates Muffin, Cured Meat, Bone$, Queen Woo, Bagel, Juice, and Dre & Trey, who weren't there early enough to get prison names, but aided in my post-cupcake relaxation by pouring large amounts of whisky and telling me my hair looked good and my dress didn't make me look fat! I couldn't have done it without all of you - I realize that is totally acceptance speech, but it's true! You were more help than I realized I needed, or ever expected, and I can't imagine what we would have ended up with if you hadn't been there to help. And to Vark, there couldn't be sweeter people to make sweets for, I felt honored to provide your wedding dessert and am so happy you are my friends.
Sprinkling (photo by Jessie Sue Hibbs)
Bourbon Infused Yellow Cake with Mini Chocolate Chips & Chocolate Cream Cheese Frosting
The Recipes
Peanut Butter Cup and Pumpkin w/ Mexican Chocolate have already been blogged. Though, thanks to a tip from my genius friend James, I toasted the cinnamon first, by putting it in a pan and cooking it on low until it smelled really strong. This made for a much more pungent and cinnamony flavored cream cheese frosting. It was deeeelish!
The only new recipe is the yellow cake. This one was my least favorite, though I do think it was good (and I was told it was the favorite of many).
Bourbon Infused Yellow Cakes with Chocolate Chips and Chocolate Cream Cheese Frosting
(Tastes like a chocolate chip cookie, boozed up, and covered in chocolate!)
Makes 48
5 c Cake Flour
2 teaspoons baking powder
1 tsp baking soda
1 tsp salt
6 large eggs
4 c. sugar
2 c. melted butter
2 pkg vanilla pudding (shhh... it's the secret ingredient!)
2 c. sour cream
1 c. bourbon
1 bag mini chips
Sift flour, bp, bs, salt in med bowl
In mixer – on medium, beat eggs and sugar until thickened and lightened to a cream color, about 2 minutes or more.
Stop mixer, scrape sides. On low speed, mix in the butter. Mix in sour cream until no white streaks remain. Mix in pudding and bourbon. Mix in the flour mixture until it is incorporated and the batter is smooth.
Bake at 350, start testing after 20 minutes (mine took at least 25).
Chocolate Cream Cheese Frosting (this is essentially 2 G's frosting without the second G)
4 sticks unsalted butter, room temp
2 pkg light cream cheese, room temp
12-16 ounces milk chocolate chips, melted
2-4 cupsconfectionerss sugar
4 tbsp unsweetened, dark chocolate cocoa powder
Mix it all up in the Kitchen Aid, taste - addconfectionersr sugar, liquid, coco powder, melted chocolate, to taste. Refrigerate for at least an hour before slathering on your cakes. I sprinkled with Jimmies just for looks!
Oh and the mini cake - I ordered a pan from Confectionery House and filled it with the pumpkin batter. It took forever to bake, but ended up perfect. I froze the cake (so the frosting wouldn't melt off of it) and then James frosted it for me (because I'm impatient and don't have a delicate hand, and because he was fabulous enough to offer). I used plain cream cheese frosting so it would be white, and topped it with a mini bride and groom ordered from Plum Party.
One last thing - my photos are a little dark and not so great, mainly because I was tired and distracted with my cupcake job. The lighting wasn't fantastic for photographing and I didn't have my flash with me, so I did the best I could with my tired brain. And Jessie helped enormously by photographing me at work (those came out great). I also wasn't too worried about getting the perfect cupcake photo because there was a real, professional photographer there doing the job. It is very exciting that my cupcakes were photographed by Portland's HOTTEST photographer, and will end up online in something like 4-6 weeks. I'll be sure to post a link to them when they're up. I'm super excited!
