Random Bakings of 2013

So we all know that I can't resist baking.  The kitchen just begins calling to me and I can't ignore it.  I actually will get agitated if I don't get in that kitchen and create something!  Luckily I seemed to have kept up with my photography of baked goods (even during my supposed non-baking period) so I will post some random sweet creations I produced during the end of my second pregnancy.  I will also try to post the recipes with the photographs in case anything looks so good that you must heed those kitchen callings and create a confection for yourself!  I made all the below deliciousness during November and December of 2013 - while I counted down the days to our new arrival!

Cookies and Cream Brownie Cupcakes

1 box fudge brownie mix
Oreo's

Preheat oven according to package directions and line cupcake pan with foil liners.  Cut nine Oreo's into four pieces, set aside.   Prepare brownies according to package directions.  Place one whole Oreo in the bottom of each cupcake liner.    Spoon brownie batter on top.  Add about three pieces of the quartered Oreo's on top, pressing lightly into the brownie batter.  Bake according to package directions, about 20 minutes.  Do not overbake!

Tuscaloosa Tollhouse Pie

1 frozen deep dish pie crust

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup firmly packed dark brown sugar

2 large eggs

3/4 cup (1-1/2 sticks) unsalted butter, softened, cut into cubes

1 Tbsp. whiskey

3/4 cup walnuts, toasted and chopped

1-1/4 cups (about 8 ounces) semisweet chocolate chips

Preheat oven to 350 degrees F.

In a medium bowl, whisk the flour and sugars together until combined.  Set aside.  In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until foamy, about 3 minutes.  Remove the whisk attachment and add the paddle attachment.  With the mixer on low, gradually add the flour mixture.  Turn the mixer to high and beat for 2 minutes.  Scrape down the bowl and add the butter.  Beat on high speed until the mixture is combined.  Scrape down the bowl, add the whiskey, and beat the mixture on high speed for 1 minute.

Fold the walnuts and 3/4 cup of the chocolate chips into the filling.  Pour the filling into the frozen pie shell and spread out evenly.  Top the filling with the remaining 1/2 cup chocolate chips.

Bake in the center of the oven for 25 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 25 minutes (this will prevent the crust from browning too quickly).  Test the pie by sticking a knife in the center of the filling.  If the knife comes out clean, the pie is done.  If the knife comes out with clumps of filling sticking to it, bake for another five minutes and test again.  Transfer to a wire rack and let cool before slicing.  The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

Apple Fritter Cake

(from www.nerdybaker.wordpress.com)

Filling:

1 heaping cup of sliced apples (I cored and quartered and then sliced)

1/3 cup sugar

1/4 teaspoon cinnamon

small pinch freshly grated nutmeg

2 tablespoons cornstarch

2 teaspoons water

Plus:

1/2 cup brown sugar (I used a 1/4 cup each of dark and light)

1/2 teaspoon cinnamon

Cake:

1/3 cup butter

3/4 cup sugar

1/2 cup applesauce

1 teaspoon vanilla

2 eggs

2 1/4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 cup Greek yogurt (you could use plain yogurt as well or sour cream)

Glaze:

2 cups powdered sugar

1 teaspoon vanilla

6 tablespoons milk

For filling:  Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan.  Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and the apples are a bit soft.  Set aside to cool.  In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.

For Cake:  Preheat oven to 350°.  Grease and flour a 9×13 baking dish.  Set aside.  Cream butter and sugar until light and fluffy, about 3 minutes.  Add applesauce and vanilla and mix till combined.  Add the eggs, one at a time, beating well after each addition.  Sift the dry ingredients together.  Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients.  Beat until just combined.  Spoon half of the batter into the prepared pan.  Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible.  Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter.  Sprinkle the rest of the brown sugar cinnamon mixture over the top.  Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.

For Glaze:  While the cake is baking, make the glaze.  In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency.  When the cake comes out of the oven, immediately but carefully pour onto hot cake.  Try to pour as evenly as possible.  You might have to pick up the cake and tilt it to spread the glaze evenly.  I even poured some out that pooled at the corners and repoured that over the top.  Let the cake sit for awhile for the glaze to set.

 


These Cranberry-Pecan Coffee Cakes were the last  thing I baked before the birth of my second daughter!  The next thing that I took on after that was a very special baby "sprinkle" party for my wonderful sister-in-law.  My handsome nephew was born just two months after Brinley arrived!