Today was a great day! I finally got to have a baking (and cooking) party with two of my friends, Jeffrey and Michael.
After spending a good hour circling the grocery store, we went over to Jeffrey's house.
Here is a list of everything we planned to make:
1. Carrot Cupcakes
2. Apple Turnovers
3. Mini Pizzas
4. Alfredo Pasta
5. Pasta Salad
6. Mini Ruffle Cakes
|You should be able to tell which are mine and which are Michael's...(Just kidding, they're all beautiful)|
Yes, it's a lot.
Unfortunately, the mini ruffle cakes did not make the final cut. :(
Here are the recipes we used to make the carrot cupcakes, apple turnovers, and mini pizzas :)
2 1/4 cups all purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp salt
2 cups grated carrot
1 cup granulated sugar
6 tbsp butter, softened
3 large eggs
1 tsp vanilla extract
1/2 cup buttermilk (or milk mixed with 1 tsp lemon juice)
Cream Cheese Frosting:
8 oz cream cheese
2 tbsp butter
1 1/2 cups confectioner's sugar
1 1/2 cups confectioner's sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
Green food coloring
Orange food coloring
Sift together flour, baking powder, cinnamon, and salt. Mix in grated carrot.
In a separate bowl, cream together butter and sugars. Beat in eggs, one at a time. Mix in vanilla extract.
Alternating with buttermilk, add the flour mixture to the sugar mixture.
Bake at 350 degrees F for 20 minutes.
To Make Frosting:
Cream together the cream cheese, butter, sugar, vanilla extract, and salt. Pipe onto cooled cupcakes using a Wilton round tip 12.
Divide remaining frosting into two bowls. Using food coloring, color one bowl of frosting green and the other orange.
Using a Wilton Bismarck tip 230, frost on carrot decorations. You can use the end of a spoon to help you shape the leaves of the carrots.
Thank you, Taste of Home!
1 cup all purpose flour
1/2 tsp salt
1/2 cup cold butter, divided
1/4 cup ice water
1/3 cup sugar
2 tsp cornstarch
1/8 tsp ground cinnamon
2 medium tart apples, peeled and sliced
1 tsp lemon juice
2 tbsp beaten egg
1-1/2 tsp water
1. In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, kneading until a ball forms. On a lightly floured surface, roll dough into a 12"x6" rectangle.
2. Cut 1/4 cup butter into thin slices. Starting at the short side of dough, spread room-temperature butter over two-thirds of rectangle wo within 1/2" of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6"x4" rectangle.
3. Roll dough again into 12"x6" rectangle. Repeat Step 2, ending with a 6"x4" rectangle. Wrap in plastic wrap and refrigerate for 15 minutes. Roll dough into a 12"x6" rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
4. For filling: In a small saucepan, combine the sugar, cornstarch, and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer uncovered for 5-10 minutes or until apples are tender, stirring often. Remove from heat.
5. In a small bowl, combine egg and water. Roll dough into a 12" square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a knife, cut three small slits in the top of each turnover.
6. Bake at 450 degrees F for 17-22 minutes or until golden brown. Enjoy!
Make-Your-Own Mini Pizzas
Credit to The Comfort of Cooking for this awesome pizza recipe!
|If you're unsure about toppings, I would suggest chopped fresh basil!|
Step 1. Make the pizza dough.
1 1/8 tsp envelope yeast
2/3 cups warm water
1 3/4 cups all purpose flour
1 tsp. salt
1/2 tsp. sugar
1 Tbsp. extra-virgin olive oil
Stir together yeast and warm water in a small bowl; set aside for 5 minutes.
Mix together the flour, salt, sugar and olive oil in a large bowl, or the bowl of a stand mixer fitted with the dough hook. Add basil. Stir in the yeast water. Knead a well floured surface for about 5 minutes. Shape into a large ball by hand.
Oil two bowls lightly with olive oil and set aside. Divide the dough into two pieces and roll into balls. Place each ball into the oiled bowls, seam side down, and coat the tops with a little olive oil. Top each bowl with plastic wrap or a clean, dry towel and place the dough in a warm place (I use an oven preheated to 250 degrees F, then turned off). Let rise 2 hours.
Once risen, either use immediately by turning dough out onto a floured surface and shaping. Or, wrap dough in plastic wrap, then a plastic bag, and freeze or refrigerate to use later.
1 ball refrigerated pizza dough
1/2 cup pizza sauce or jarred pizza/pasta sauce
shredded mozzarella cheese
Your desired toppings
Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper.
Place pizza dough on a well-floured surface. Divide dough into 5 balls, and pat down to desired shape.
Top each with pizza sauce, cheese, and your desired toppings.
Bake mini pizzas for 8-10 minutes, or until cheese is melted. Serve immediately.
1 John 4:11
If God so loved us, we also ought to love one another.
And let us consider how we may spur one another on toward love and good deeds, not giving up meeting together, as some are in the habit of doing, but encouraging one another -- and all the more as you see the Day approaching.