Cherry Pie and Chocolate Chip Cookies. Happy Birthday Ty!

It's hard to believe that I met Ty when he was 20.  Three years... are you kidding me?!? And I haven't aged a day, I'm sure. Anyway, most of these birthdays have consisted of baked goods and homemade birthday cards.  Whether savored or cherished, I wouldn't trade his homemade birthday gifts for the world, each unique and adorable. But, for all three years, he has asked me to make him the same thing: cherry pie and chocolate chip cookies.

First, I have to have the girl moment where I gush about how amazing my boyfriend is.  But really, who else would do all my dishes for me or eat my apricot ribs after I burnt them (probably beyond what I would consider edible)? Who else would support my dreams of becoming a doctor as well as comfort me when I trip and spill most of the cupcakes I made? I have been extremely blessed to share these 3 years with him. And, I can't wait to see what the next 3 birthdays and beyond will bring!

Chocolate Chip Cookies and homemade cards are really what brought us together.  We met in Cell Biology and soon bonded over ways to entertain each other during review sessions every week. Our favorite pastime: telling jokes. Our favorite joke: "Why did the cookie go to the doctor?...Because he was feeling crumb-y!" Anyway, after our first date I made him chocolate chip cookies accompanied with a homemade card with this joke. (I think my cookies earned me a second date) :-). You know how everyone has their comfort food? I think chocolate chip cookies are Ty's comfort food, and I love making these for him whenever he needs or wants them

I really don't know why the cherry pie tradition started, but I do know that if Ty had a choice of either cake or pie, pie would win every time. Ever since my Nana first taught me how to make pie, I have been obsessed with tender, flaky crusts. But, B.T. (or before Ty) I had never made a cherry pie (but I wasn't about to admit that!).  Fortunately, I found a great recipe that I was proud to make him for his 21st birthday, and so the tradition began. If you are feeling wary toward cherry pie in general because of the gelatinous mess that is store bought pies, I promise, this pie will convert you into a cherry lattice pie aficionado. It's easy; it's quick; and it's delicious.  As long as he keeps loving his birthday gifts, I will love making them for him.  Happy Birthday, Ty!

Chocolate Chip Cookies

makes 3 dozen
-1/3 c. butter, room temp
-1/3 c. shortening
-1/2 c. granulated sugar
-1/2 c. brown sugar
-1 large egg
-1 t. vanilla
-1 1/2 c. flour
-1/2 t. salt
-1/2 t. baking soda
-12 oz. chocolate chips (or as many or as little as you want)

Preheat oven to 375 F. Cream butter, shortening, and sugars for 3 min or until light and fluffy.  Mix in egg and vanilla. Whisk together flour, salt, and baking soda.  Add dry ing. to the creamed mixture.  Mix in chocolate chips and stir until just combined and chips are evenly distributed. Bake for 8-10 min. Cool on pan for 1 min, then remove to wire rack to completely cool.

Cherry Pie

Crust:
-2 1/2 c. flour
-1 c. (2 sticks) butter, very cold
-1 T. sugar
-1 t. salt
-enough ice water to just bring dough together (about 5 T.)

Combine all dry ing. Cut in butter until mixture resembles course meal. Add just enough water that dough can be formed into a ball and rolled out easily.  Roll into a ball, wrap in plastic wrap, and chill for 1 hour. Divide into 2/3 and 1/3 balls. Roll out 2/3 of the dough to make bottom crust and place in 9" pie plate.  Roll the rest of the dough into a circle and cut into ribbons.

Filling:
-4 c. frozen cherries (I mix 2 cups tart and 2 cups sweet to balance the flavor)
-1/2 c. water
-1/2 c. sugar
-2 T. cornstarch
-1/2 t. almond extract
egg wash: 1 egg well beaten

In a medium saucepan, cook the cherries in the water for 15 min over medium heat. Meanwhile, combine the sugar and cornstarch.  Add sugar mixture to the cherries and cook until thickened (5-8 min). Off the heat, stir in the almond extract.  Let cool slightly before pouring into prepared pie plate.

Preheat oven to 350F. Weave the ribbons of crust dough over the filling to create a lattice pattern.  Cover the crust with aluminum foil and bake for 25 min.  Then remove foil from crust and brush with egg wash.  ( I got lazy and didn't use the egg wash... see how white my crust looks?... wouldn't golden brown be more appetizing?... I wouldn't suggest skipping this step). Sprinkle with sugar.  Bake another 25 min.  Let cool 4 hours before serving. Enjoy!!

Apple Cake with Maple Glaze and Apple Pie Cupcakes with Vanilla Ice Cream Buttercream

Starting last week, nothing excited me more than baking with my apples! Then, Microbiology happened.  Oh surely you remember my complaints opinions directed at this course's tests from Nana's Chocolate Cake entry. Well, this test was no different (I mean really, who uses words like insidious in test questions. I think choices A-J is challenge enough!).  But, what doesn't kill you makes you stronger.  Truly, I have nothing to complain about.  Yes, the test was difficult, but I have a wonderful teacher who cares enough about all of our board scores to make sure that we have tests that show us if we know the material backwards as well as forwards. Regardless, I'm blessed just to be in medical school and pursuing a career I've dreamed about since I was 4. Anyway, after 3 days of locking myself in my apartment to study, not baking, blogging, or breathing, I emerged from my test yesterday, triumphant, yet exhausted, and WAAAAYYYY behind on my blogging.  So here I go, attempting to squish two days worth of baking into one entry.

When last I posted, I was gearing up for Apple non-brownies. Promising Apple Bars with a brownie like consistency, this recipe lacked the dense, cookie/cake combo I expected it to be.  The icing was delicious; the cake was light and moist; the recipe was simple; the dessert was everything that you should expect from a cake, but not from a "bar." Would I make this recipe again? Yes, but only if I was craving cake, and not if I was craving a denser dessert.

Also, I think the cake needs the nuts. I cut out the nuts, because I can't eat them (I'll admit, it's not because of allergies or other medical/physical limitation, but because I have a textural limitation. Chopped nuts, cottage cheese, and EZ cheese are all ingredients I will never use because I can't stand their texture on my tongue!). But, my non-brownie was missing a contrast through the light cake and the sweet frosting. So, I'm leaving them in the recipe!

Next, the Apple Pie Cupcakes: Apple pie holds a close spot in my heart.  It was the first pie I had ever learned to bake (of course, by Nana's side). Apple pie was also the first dessert I made Ty's parents when he invited me home to meet them. Shortly after, my apple pie was requested at every birthday party for Ty's Father (who also has me learning how to bake with Splenda). It is safe to say that apple pie is my go to recipe. But, after my 5 pound purchase at the beginning of last week, I only had 3 apples left (not enough to make an apple pie). :-(  So I went recipe searching, and couldn't have been happier when I found this recipe from Annie Eats. I love following Annie (as well as trying most of her recipes), and love how she transformed apple pie into a delicious cupcake! I also found an excuse to try out my new vanilla ice cream frosting recipe!!!

The cupcake alone taste like a sugar cookie, which worried me that the cupcake would be almost too sweet when I filled it with apple pie filling and topped it with frosting. (I think this fear stemmed from Microbiology: when I brought in chai tea cupcakes to class, I gave the biggest and most frosted to my Micro professor who stated, "I know why those are 100% vegan; it's because they're 90% sugar." I learned my lesson that biggest and sweetest is not always the best). But, the apple pie filling was more savory than sweet; the cinnamon tones over thick caramel-y sauce complemented the apples without over-sweetened the filling. And the frosting was the perfect complement!

Apple Cake

Cake
3 eggs
1/4 t. salt
1 3/4 c. sugar
1 c. vegetable oil
2 c. sifted all-purpose flour
1 t. baking soda
1 t. ground cinnamon
1/2 t. nutmeg
3 c. chopped unpeeled apples (I used Golden Delicious... and it was delicious!)
1/2 c. chopped walnuts
1 t. vanilla extract

Maple Glaze
1 c. sifted powdered sugar
1 T. butter, softened
2 tablespoons whole milk
1 t. maple extract

Preheat oven to 350F. Grease a 13x9 cake pan. Set aside.
Mix together the eggs and salt for 1 min.

Add the sugar and oil, and beat until blended.  In a medium bowl combine the flour, baking soda, cinnamon and nutmeg.  Add the flour mixture to the egg mixture, and beat just until combined. Fold in the apples, nuts, and vanilla.  Bake for 25 min or until an inserted toothpick comes out clean.  Let cool before frosting... or glazing as it were. 

In your stand mixer, cream the butter.  Slowing add the sugar 1/4 c. at a time.  Add extract and mix. Then add enough milk to create a spreadable glaze (should be thinner than icing). Spread over cake. 

Apple Pie Cupcakes

from Annie Eats

Cupcakes:

3 c. sifted cake flour

1 T. baking powder

½ t. salt

1 c. unsalted butter, at room temperature

2 c. sugar

4 eggs

1 ½ t. vanilla extract

1 c. milk

Apple filling:

2 T. butter

2 t. cinnamon

2-3 T. sugar

3 large Granny Smith apples, peeled, cored and diced (or once again, Golden Delicious!)

To make the cupcakes, preheat the oven to 350°.  Line two cupcake pans with paper liners.

In a medium bowl, sift together the cake flour, baking powder and salt.  In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.  Add the vanilla extract and mix well to combine.  Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.  Stir until just combined.

Divide the batter evenly among the cupcake liners, filling them about 2/3-3/4 full.  Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes.  Remove from the oven and allow to cool for 5 minutes in the pans.  Transfer to wire racks to cool completely.

To make the apple filling, heat the butter a medium skillet over medium-high heat.  Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble.  Lower the heat to medium and stir in the apples.  Mix well.  Cook until the apples are somewhat tender, about 10 minutes.  Remove from heat and let cool.

While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake.  Fill the holes with the cooled apple mixture.  To decorate, top each cupcake with a swirl of buttercream.

Vanilla Ice Cream Buttercream

recipe by Amanda

2 1/2 sticks of unsalted butter

2 1/2 c. powdered sugar

Pinch of salt

1 t. vanilla

1 T. melted vanilla ice cream

1 T. milk (as fatty as you got it)

Cream butter and salt. Add sugar 1/4 c. at a time. Add vanilla, ice cream, and milk, stirring until combined after each addition. Beat for 3-5 min or until light, fluffy, and pipe-able. 

Enjoy!

Moving on and Moving in-- Apple Cinnamon Rolls

Lessons I have learned when moving: 1) always have strong friends to help move your couch, dresser, and shoe collection. 2) Find out before hand if your new Papa Johns pizza delivers to your new apartment. 3) expect to lose your day planner for a few days, and have your events backed up in your smart phone. 4) do not move when you have a neurosciences test the same week or when you can't take off clinic duty. 5) do not disconnect your internet or cable in your old apartment until you are absolutely sure the cable guy will be at your new apartment the next day. 6) when you finally get to go to the gym, church, or grocery store after you are all moved, expect people to be worried about where you have been for the past week. 7) do not extend moving out over a week long period, even if you justify that "moving a little bit at a time won't be too bad and I'll hardly notice that I'm moving" (LIES!).

My new backyard... the scenic river/forest view was another reason I am very excited about my apartment!

Despite the stress, bruises, and misplaced items, I am very excited to be in my new apartment. I am even more excited about the HUGE kitchen in my new apartment (which may or may not be the sole reason why I made sure that my finances for the next year could stand a $100 increase from my previously budgeted rent). As soon as I unpacked my Kitchen Aid mixer, I was set on starting my new theme for this week: APPLES!

Along with color-changing leaves, crisp jacket weather, and football, apples are one of the first things I think of when fall comes around. My eyes are always bigger than my stomach, though, when it comes to buying apples (mostly golden delicious... YUM!) at the grocery store.  I mean really, how can you resist 5 pounds of apples for $3.50?!  Using my weekly apple excess, I have created and experimented with dozens of apple-based and fall-inspired desserts. One of my favorites is my mom's cinnamon roll recipe, doctored up with some chopped apples. 

Mom makes some of the most amazing "sticky buns" (as she calls them), from a recipe inspired by my family's roots in the Pennsylvania Dutch area.  I can remember going to the farmer's market in Allentown, PA (my dad's hometown) and tasting all the wonderfully sweet, flaky, tender, moist, and golden brown delicious baked goods from our favorite Amish family's stand. Although I loved almost everything they made, I still thought that their sticky buns and cinnamon rolls couldn't hold a candle to mom's. I think adding the apples took a family breakfast favorite, and made it more fall friendly.  While mom typically makes her sticky buns with pecans added to the topping and filling, I can't eat nuts, so I left them out. Still, I hope you enjoy my start to apple week!

Apple Cinnamon Rolls

makes 12 large rolls

Dough:
-2 c. milk (heated to 110F)
-1 pkg active dry yeast
-1/3 c. sugar
-2 t. salt
-6 1/2 c. flour
-2 eggs
-1/4 c. butter, at room temperature
Filling:
-1 c. sugar
-1 c. brown sugar
-3 T. ground cinnamon
-1/4 t. ground nutmeg
-1/4 t. ground cloves
-2 c. very finely chopped apples.
-1/4 c. butter, melted
Glaze:
-1 c. powder sugar
-2 T. milk
-1 t. clear vanilla
Add yeast and sugar to heated milk in a stand mixer with paddle attachment. Gently stir to dissolve and let bloom 5 min.  Add salt and 2 c. flour.  Beat 2 min.  Beat in eggs and butter. Stir in remaining flour, 1/2 c. at a time.  When dough starts to come together, switch to a dough hook.  Knead dough for 5 min or until smooth and elastic.  Spray a large bowl with cooking spray.  Move dough into the bowl, turning once to coat with spray. Let rise for 1 hour or until doubled (Here's a nifty trick for letting your dough rise in a draft-free, warm environment.  Turn on your oven to 350F for 5 min, then turn the oven off and leave the door open for 1 min. Your oven should not have preheated all the way to 350F, but will have warmed the oven enough to help the dough rise.  Place dough in a heat safe bowl in the oven and close the oven door.).
Roll dough out into a 1/4" and in the shape of a large rectangle. Brush the dough with half of the melted butter, leaving a 1" border around the edges.  Combine all filling ingredients and spread evenly over the butter. Roll the dough up lengthwise.  Cut into 12 equal rolls.  Place rolls in a greased 13x9 baking dish.  Let rise another hour.
Preheat oven to 350F.  Brush the rolls with the remaining butter.  Bake for 40 min or until golden brown. Meanwhile, combine all glaze ingredients in a small bowl. Drizzle the somewhat cooled rolls with the glaze.

Enjoy!

Next up: Apple Cake/non-chocolate brownies!

Low Cholesterol Chai Tea Cupcakes. Eat your heart out Cheerios!

That's right... I said low cholesterol cupcakes. I have to say, I'm a little disappointed in myself for not including my first love, science, in my baking blog. So, I thought I would entertain your curiosity with an explanation of how you can make low cholesterol cupcakes! Also, the wonderful chai tea flavor infused in these cupcakes are a wonderful continuation of this week's theme: the traditional fall flavors of cinnamon, nutmeg, and cloves!

These cupcakes are actually vegan, meaning they contain absolutely no animal products. Never in my wildest dreams would I have thought that I would make something... vegan.  I come from the middle of Missouri, have dated many cattle farmers' sons, and can't imagine life without meat, let alone butter! Then, I met David.  A fellow med student, David is the first vegan I have ever known, and I need to thank him for introducing me to the taste sensations of vegan ingredients--  Especially for introducing me to chai tea with soy milk... delish! Since I am only one girl, and since I bake more than I can eat, I often take most of my treats into class with me to share with my classmates. Unfortunately, David has never been able to share my treats with me. Seeing this recipe online, I knew I had to make it for him! (Even if he only ate one... geez David!)  Even though these cupcakes are vegan, don't let that deter you from trying these.  They smell and taste exactly like the tea, while still being able to satisfy your sweet tooth.  And continuing with my theme for this week, they are stuffed with those famous fall flavors of cinnamon, nutmeg, and cloves. A wonderful addition to your fall holiday parties!

Science-y part... feel free to skip to recipe unless you're a nerd like me: Cholesterol is actually one of my favorite things to talk about.  For 2 years, I researched how to prevent and detect early hypercholesterolemia.  In reality, in moderate amounts, cholesterol is not the evil villain that many commercials for HMG-CoA reductase inhibitors (aka Lipitor, Crestor, Zocor, and all those other "statin" medicines) would have you believe.  Cholesterol is the molecule that allows animal cells (that includes human cells) to remain flexible.  Also, cholesterol is the building block for almost all of your hormones, like testosterone, estrogen, cortisol, and aldosterone.

Cholesterol... sigh, memories of biochemistry!

See, cholesterol is a good guy; you couldn't survive without it!  Saturated fats or too much cholesterol, is where hypercholesterolemia or arteriosclerosis can rear its ugly head, which is why we need the amazing statin drugs. So, why are vegan cupcakes also low in cholesterol?  Because they contain no animal products (no butter, no eggs, and no milk!), where we get all of our dietary cholesterol from! Isn't science cool!

Ok, I've bored you enough, here are the Chai tea cupcakes

Low Cholesterol/ Vegan Chai Tea Cupcakes

adapted from Bakingdom
makes 48 mini cupcakes, 15 regular cupcakes

-1 1/2 c. all purpose flour
-1 t. baking soda
-1/2 t. baking powder
-1/2 t. salt
-1 t. ground cinnamon
-3/4 t. ground cardamom
-1/2 t. ground ginger
-1/2 t. ground nutmeg
-1/2 t. ground cloves
-1 c. sugar
-1/2 c. margarine

-1 c. applesauce
-1 c. soy milk
-4 chai tea bags

Frosting:
-1 c. margarine
-1 t. vanilla extract
-1 t. ground cinnamon
-4 1/2 c. powdered sugar

Preheat oven to 350F.  Line cupcake pan with liners. 
In a small saucepan, heat the soy milk until simmering.  Remove from heat and add tea bags to soak.  Let cool. Remove tea bags before adding to butter mix
In a large bowl, combine all dry ingredients, whisking to mix.  In stand mixer, or large bowl with a hand mixer, cream the sugar and margarine until light and fluffy.  Add the applesauce (beware, it could get messy here!).  Mix until smooth.  The batter will look like it has white speckles in it, but these will mix out when you add the dry.  Alternating dry and wet, add the flour mix and soy milk to butter mix.  Mix until just combined.  Pour 1 Tbsp. of batter into each cup.  Bake 12-14 min (14-18 min for regular sized cupcakes), or until a toothpick inserted into the middle of a cupcake can be removed cleanly. Remove from oven and let cool entirely in the pan.  Frost when cool
For the frosting: Mix the margarine, vanilla, and cinnamon until light and fluffy, about 3 min.  Slowly add the powdered sugar until the frosting reaches the desired consistency. 

Enjoy!!

Coming up next week: Apple week!!!

Why, hello fall! When did you get here?!

I no longer believe that my calender is lying to me.  Missouri weather is finally starting to feel like fall. The crisp air and changing leaves appeared abruptly this week, catching me off guard (and without a jacket). Midwest falls never last long; most years summer and winter seem to collide together with no more transition than a few brief days of gorgeous fall colors and light jacket weather.  Here in KC, we've learned to take notice of these precious changes and celebrate with the tastes, smells, and sights of the season.

Following suit, I went on a fall baking frenzy this week.  I already shared with you my Halloween cupcakes and trip to the Louisburg Cider Mill (and I have many apple and apple cider recipes to share as well during this coming week!) But, my focus this week was the famous fall combination of cloves, cinnamon, and nutmeg.  And after visiting a pumpkin patch, I couldn't think of a better recipe to start with than pumpkin scones.

Breakfast always being my favorite meal whenever the temperature falls, I am always looking for a new coffee cake, scone, or muffin recipe (and will always accept more!!--hint, hint).  What I loved about reading this recipe was the two separate glazes with which to top the scones. I couldn't say no! The texture of this treat is absolutely divine, a mix between a cake and a biscuit.  All the fall spices marry together to tease you with those senses that remind you of warm nights by the fire, sipping hot cocoa or cider, with your family. If warm, straight out of the oven pumpkin pie and cherished childhood memories of playing in freshly fallen leaves could have a child, it would be this scone. Seriously, I kid you not!

Pumpkin Scones with Two Glazes

from Cathy of LOLfoodie
makes 6 LARGE scones (I cut them in half, so 12 Amanda-sized scones)

-2 c. all-pupose flous
-1/4 c. plus 3 Tbsp raw sugar
-1 Tbsp baking powder
-1/2 tsp. salt
-3/4 tsp. ground cinnamon
-1/2 tsp. ground nutmeg
-1/4 tsp. ground cloves
-1/4 tsp. ground ginger
-6 Tbsp cold butter, cut into small cubes
-1/2 c. plus 2 Tbsp. canned pumpkin
-4 Tbsp. half and half
-1 large egg

For sugar glaze:
-1 c. powdered sugar
-2 Tbsp. milk

For spice glaze:
-1 c. powdered sugar
-2 Tbsp milk
-1/2 tsp. ground cinnamon
-1/8 tsp. ground nutmeg
-1/8 tsp. ground ginger
-1/8 tsp. ground cloves

Preheat oven to 425 F. Line a baking sheet with parchment paper.
Combine all dry ingredients in a large bowl.  Cut in the butter until mixture resembles course meal.  In a separate, small bowl, whisk together the pumpkin, half and half, and egg.  Add pumpkin mix to the dry + butter mix. 
Cover your work surface with plastic wrap. Then lightly flour the plastic wrapped surface. Turn the dough onto prepared surface and press into a 9x3" rectangle.  (If dough is too sticky to work with, knead in more flour) Using a floured knife, cut the dough into 3 squares (3x3"), then diagonally cut the square in half (to make 3x3x4.24" triangle--- yes, I used the Pythagorean theorem to figure that out; I'm a nerd) Transfer your 6 triangles to your prepared baking sheet with a floured spatula.  Bake for 14-16 minutes, or until puffy.  Transfer to a wire rack to cool.
Sugar glaze: combine the powdered sugar and milk. Whisk until smooth.  When scones are cool, brush on the glaze.
Spice glaze: combine all ingredients and whisk until smooth.  Once the sugar glaze is set on the cooled scones, drizzle the spice glaze over the iced scone using the whisk. 

Enjoy!!

Pumpkin Picking, Apple Cidering, and Cupcake Baking

Phew! 3 tests under my belt since I last posted.  It's been a long week! Fortunately, this past weekend, my friends and I visited the Louisburg Cider Mill in Louisburg, KS.  Knowing we had a busy couple of weeks coming up (Neurology and Microbiology exams are looming straight ahead of us!), we decided to celebrate fall and Halloween early by picking up some pumpkins and jugs of apple cider and have a carving party! Of course, I had to bring a snack to nourish us after a long hard day of playing on a farm!

For as long as I can remember, my family has been buying Louisburg's gallon, glass jars of apple cider. You can imagine my excitement when I found out their cider press is only 30 minutes from downtown KC!  Even more exciting, as I was checking their website, I found out they are even more famous for their apple cider donuts.  These sweet pillows of air and sugar are truly to die for.  Fresh from the fryer (that has a glass window a la Krispy Kreme so can watch the magic happen), the half dozen Ty and I bought were gone in 15 minutes! They were so good, I'm testing recipes right now so I can make them at home.

Our crew (I had to include the donut in this pic!)

After we navigated the corn maze, petted some farm animals, explored the apple press, picked our pumpkins, and perused the country store, we were off for home to give our pumpkins some personality and enjoy some tasty treats.  The Collards must have been missing their kitchen over our test week as much as I was.  Waiting at their house were Alton Brown's homemade pretzels and brats! Delicious!!

I knew I wanted to make my cupcakes cute and VERY on theme for Halloween.  Who knew I would find so many options; did I want to make ghosts, frankensteins, goblins, witches, dead fingers, eyeballs, spiders, spiderwebs, or any other assortment of ghoulish decoration? After pondering for a while, I couldn't settle on one.  I made the witches and the ghosts.  The witch cupcake is a dense chocolate cake with peanut butter frosting (dyed green), while the ghost is red velvet with marshmallow frosting.  Both were delicious and so much fun to make! What a great way to celebrate Halloween!

Chocolate Peanut Butter Witch Cupcakes

from Foodnetwork.com Wicked Cupcakes
makes 15 cupcakes
Cake:
-1 1/2 oz. semisweet chocolate (chopped)
-1/4 c. prune juice
-3/4 c. flour
-3/4 c. sugar
-1/2 c. cocoa powder
-1/4 t. baking soda
-1/4 t. baking powder
-1/4 t. salt
-1 egg + 1 egg yolk
-1/3 c. buttermilk
-1/4 c. oil
-1/2 t. vanilla
Frosting:
-1/2 c. butter at room temp
-1 c. peanut butter
-4 oz. cream cheese at room temp
-4 c. milk
-2 T milk
-green food coloring
-chocolate wafers
-candy for decorating

Preheat oven to 300 F.  Line muffin tin with paper liners.
Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
In a small microwave safe bowl, combine prune juice and chocolate. Melt on low temp in microwave, stirring often until smooth. In another small bowl, mix buttermilk, oil, and vanilla.  In a stand mixer, beat the egg and yolk for 3 min, or until light. Slowly add the chocolate and milk mixtures to the eggs, beating continuously.  Then, add the dry, stirring until combined.  Fill cups half way with batter.  Bake 20-25 min.  Cool on rack in pan for 10 min, then remove from pan and continue cooling.
For frosting, beat butter, peanut butter, and cream cheese until light and fluffy.  Gradually add powdered sugar.  If too stiff, add milk.  Add green food coloring until desired color is achieved.  

Once cupcakes are cool, cut out center in a cone shape. Fill with frosting. Using a tablespoon, form a ball on top of the cupcake.  Invert the cone onto a chocolate wafer, using frosting as glue.  Decorate with whatever candy makes the best looking witch. (I used licorice and red hots) Poof! Cute witch cupcakes!

Ghost Red Velvet Cupcakes with marshmallow topping

from Foodnetwork.com
Cake:
-1 c. shortening
-2 eggs
-1 1/2 c. sugar
-2 t. cocoa powder
-2 oz. red food coloring
-2 1/2 c. cake flour
-1 t. salt
-1 c. buttermilk
-2 t. vanilla extract
-1 t. baking soda
-1 t. vinegar
Frosting:
-1 stick butter at room temp
-1 c. powder sugar
-1/2 jar of marshmallow fluff (7oz. jar)
-2 t. clear vanilla extract

Preheat oven to 350 F.  Line muffin pan with liners
In stand mixer, cream together shortening, eggs, and sugar for 3 min or until light and fluffy. In a small bowl, mix together the cocoa and food coloring to make a paste.  Add the paste to shortening mix.  Whisk together salt and flour. Slowly add the flour mix and buttermilk to the shortening, alternating dry-wet-dry-wet-dry. Add vanilla.  Fold in baking soda and vinegar.  Fill muffin tins 3/4 full. Bake 20-25 min. Let cool on a cooling rack for 10 min before removing.  Continue to cool until room temp.
In stand mixer, cream butter and sugar together until light and fluffy.  mix in marshmallow and vanilla.  Mix until smooth.
Frost top of the cupcake.  Using a large circle tip, pipe the ghosts like you would make a soft ice cream cone. Once set, add a little color to frosting and pipe on to make eyes.

Enjoy and Happy Halloween!

Great news shared via cookie!

This week, I had planned to start Monday off with my mom's recipe for sugar cookies.  Typically a holiday staple at my parent's house, these cookies have been used to celebrate every milestone, birthday, and life event in the Williams' house. As a child, I can remember begging mom to make these so I could play  with (and eat!) sprinkles and royal icing. These cookies were also the only dessert I could eat for breakfast, lunch, and dinner all in the same day without an argument from my parents because one recipe makes so darn many cookies. Childhood memories and nostalgia aside, I had to make these cookies this week to celebrate my great news, the traditional Williams' way!

I have a surprise for everyone! Well, it's not really a surprise to my 4 followers (considering they are all my family), but I am announcing it anyway. And, I can't think of a better way to share this news than through SUGAR COOKIES! Let me give you a hint:

Yes, I have a Missouri cookie cutter :-). Ok, I can totally understand how this would be impossible to decipher, so let me help! As I mentioned in Getting Started with Samoas, I love to compete in pageants. I had competed in the Miss Missouri America pageant for 2 years before I was accepted into medical school. This past year, I hung up my crown and decided to give med school my full attention. I had no idea that I would miss my pageant friends and the Miss Missouri Organization so much! So last weekend, after months of preparation, I threw my hat (or crown, as it was) into the ring for the Miss Gateway to the West pageant.  And, I WON! Not only does this mean that I get to represent the St. Louis area, promote my platform of emphasizing preventative medicine techniques, and work with children's hospitals around the state for Children's Miracle Network, but also, I get to compete for Miss Missouri America again! (Now you get the crown and Missouri cookie? Lame, I know, but I'm excited!)

Want to know more about the Miss Missouri pageant, Miss Gateway to the West, or what I will be doing this year during my reign of service?  If you enjoy following my blog "Doctoring it up," then you'll love following my blog "Miss Gateway to the West."  Can't wait to share my adventures across Missouri with you! But for now, I'll share my cookie recipe. :-)

Mom's Celebration Sugar Cookies
makes 3 dozen cookies (but depends on what size cookie cutter you use!)

- 4c. flour
- 1t. baking powder
- 1/2t. salt
- 2 sticks butter at room temperature
- 2c. sugar
- 2 eggs
- 2t. vanilla

In a medium sized bowl, mix together the flour, baking powder, and salt.  Set Aside.  In a stand mixer, cream the butter and sugar until light and fluffy (about 4 min).  Add eggs and vanilla.  Slowly mix in the flour mixture.  Divide the dough ball in half, wrapping each half in plastic wrap.  Refrigerate for at least 1 hour or overnight. 

Preheat over to 400 F.  Roll out dough to 1/4" thick on a well floured surface.  Cut cookies with cookie cutters fitting for your celebration! Place cookies on parchment lined baking sheet. Bake for 5-7 min.  Cool 2 min on the pan before removing to wire rack to finish cooling.  Frost with icing of your choice (store bought is ok too!).  Enjoy!

When things go right- Nana's chocolate cake and Microbiology

Ever had those days when you feel like nothing is right? Of course, we all do.  From the time you wake up in the morning and hop in the shower, things just feel wrong.  This past week, I felt that way too.  I had a Microbiology exam, and then, I tried to make my Grandmother's (Nana's) infamously delicious chocolate cake. I was definitely in for one of "those days."

Microbiology: should be a piece of cake right? Yes, I love thinking of how I, as a future doctor, will crush all those bugs (viruses, bacteria, fungi, and the like) with vanc, amphotericin, and rifampin (not in that order of course), but these tests are impossibly difficult.  We're talkin' A-J multiple choice in which E-J are different combinations of A-D. Let me tell you, ya gotta know your bugs.

Nana's Chocolate Cake: Spending most of my summers in Allentown, PA, my childhood was filled with wonderful memories of my grandparents... and plenty of Nana's cake. The most Chocolate-y Chocolate cake smothered in some mystical concoction of icing, topped with a sprinkling of coconut. Delish! Later in life, I grew to appreciate not just the delicious chocolate-y taste, but the moist rich texture.  It is the only cake I know of that can keep that dense, moist quality everyone looks for in a cake without getting "heavy" on your palate or stomach! Knowing I needed that warm comfort of those summers spent back in Pennsylvania (and having leftover coconut from the samoas), I attempted to cool my heels from studying micro by making her cake.

Well, things didn't go the way I planned, for either of my trials this week.  Micro was, as always, impossible. There is something about my professor's questions that make you want to pull your hair out and doubt everything you think you know.  Later, when I started making my cake, I thanked God that Nana wasn't in my kitchen with me for fear she would tell me I was doing it all wrong.  I have never seen a more wet batter. The batter was so liquidy that it was sloshing out of the bowl as I stirred it with my KitchenAid Mixer.  No joke, picture chocolate skim milk consistency.  It looked so bad, I didn't even take pictures of the process for the blog! In both situations, checking my answers on the Micro exam and triple (or quadruple) checking the recipe, I told myself to go with what I know.  That was the best that I could do.

Obviously, from the title of this entry, things turned out amazing! Despite all my self doubt, I earned myself an "A" in Micro (so no fear if I'm your doctor- I will know how to identify and kill your bugs!). And as I pulled Nana's cake out of the oven (still wondering if I could pass it off as chocolate milk to my boyfriend), I was pleasantly surprised to find that familiar cake, plump, moist, and ready to be devoured. I enthusiastically iced and topped my cake and snapped a quick pick so you could share in my triumph with me!

Moral time: As with micro and Nana's cake, being confident in what I knew helped me accomplish what I needed to do.  I know that my professor makes those questions so darn hard because he wants us to be ready for any clinical situation that gets "buggy." That chocolate milk batter was Nana's secret to the most moist chocolate cake. Both situations turned out right, even though I was afraid of it going oh-so-wrong.

Enough sappy stuff: Let's get down to the most delicious chocolate cake and coconut frosting!

Nana's Chocolate Cake
one hefty 13"x9" pan or 2  9" round pans

Cake:
- 3 c. flour
- 3 c. sugar
- 3 eggs
- 3/4 c. cocoa
- 3 t. Baking powder
- 3 t. baking soda
- 1/2 t. salt
- 3/4 c. oil
- 3 c. of boiling water


Frosting:
- 1 c. milk
- 4 Tbs flour
- 1c. powdered sugar
- 1c. butter
- 1 t. vanilla
- Sweetened Shredded Coconut

Cake: Preheat oven to 350 F. Mix flour, sugar, cocoa, baking powder, soda, and salt together in a stand mixer.  Add oil and the eggs, adding one egg at a time on LOW SPEED. Once incorporated, it should look like good cookie dough, slowly add the water while the mixer is on low.  You may need to stop every once and a while to scrape down the sides or wait for the dough to soak up the liquid. Once all water is added, mix for 5 min, scraping sides and bottom of bowl at the 2.5 min mark. This is your chocolate milk batter. Bake for 40-50 min (for the 13x9 pan). Cool completely in pan before turning out onto a cooling rack.

Frosting: Over med-low heat, combine the milk and the 4 T flour. Whisk until smooth, then stir continuously until thickened (about 5 min). Let cool completely. Cream the butter and powdered sugar. Add the vanilla and flour/milk mix. Mix thoroughly. Ice your cake as you please, generously sprinkling the coconut on when finished (and between layers too!).

Enjoy!!

Getting Started with Samoas

I stressed way too much about what would be the first recipe I showcased on this blog (as my boyfriend told me, I was ridiculous for stressing about a blog that is supposed to be therapeutically relaxing). So, I went for one of my favorite comfort foods: Girl Scout cookies. The family favorite has always been Thin Mints. My mother loves the little daisy looking ones. Dad- the peanut butter sandwiches. As for me, my favorite has always been and forever will be Caramel De-Lites (previously know as Samoas).  Unfortunately, my go-to source for girl scout cookies quit the scouts this year, and I think these cookies are the one thing left in the world that you cannot order online. Fueled by not instantly gratifying my craving, I had to find a recipe to make these delicacies.  And my first recipe was born!

You would never believe how difficult it is to not only start a blog, but to start one about indulgent relaxation cooking when you are also on a diet!  I have a new found respect to all those wonderful blog-writers I read daily on Food Gawker.  If you don't know me that well, than you don't know that I am a pageant girl.  As pageant season is rapidly approaching, I am dieting (ugh) so I can fit in my dresses again. Like the Girl Scouts, pageants are a great way to build confidence, develop communication skills, and become well-rounded. Plus, it keeps me motivated to go to the gym and eat at least somewhat healthy. I could never thank the pageant-powers-that-be for helping me become the polished individual I am. But, I am allowing myself to continue indulging in my resolution (at least 1 sweet and 2 dinners made a week). I figure with all the stresses of the hospital, I burn off these calories anyway, right? 

If you have never heard of Samoas, let me fill you in. Picture a shortbread cookie, smothered in a coconut caramel mix, and then dipped and drizzled with sweet chocolate.  If that doesn't say comfort, then I don't know what does! Despite their amazing-ness, I found only one recipe on the entire internet that somewhat lived up to the cookie's legacy (maybe because it's copyrighted-- if this is my only blog post, I too have been caught in copyright infringement (-: ).  Being a Samoas connoisseur, I had to tweak the recipe a lot to make it taste pretty close to the original, or at least what I consider close to it.

Funny how easy it is to get wrapped up in things when your supposed to be relaxing. Incredibly focused on making the recipe perfect, it wasn't until the smell of toasting coconut wafted out of my oven and filled my apartment I realized how much fun I was having. What could be more relaxing than warm caramel, coconut, and chocolate? Thank God for these little reminders of why I'm starting this blog: to have fun in my kitchen, make cooking and baking a hobby instead of a chore, and to escape from the stress of constantly working. It may not have been the instant gratification I was looking for, but these cookies completely satisfied my craving for Samoas.  Warm, delicious, and indulgent. Enjoy!

Samoas

adapted from Big Oven-fireb4smoke

Makes about 2 dozen

 Dough

-1/2 c. butter at room temp

-1/4 c. sugar

-1 c. flour

-1/8 t. baking powder

-1/4 t. salt

-1/4 t. vanilla

-up to 1 Tbs. milk

 Topping

-3 c. sweetened shredded coconut 

-1 bag of melting caramels (found everywhere this time of year for candy apple makin')

-3 Tbs. milk

-1/4 t. salt

-8 oz. chocolate (I used chocolate chips)

-3 Tbs.milk

-powder sugar to taste

Preheat oven to 350 F. Cream butter and sugar until light and fluffy (3min). Add vanilla. Separately, whisk together the flour, baking powder, and salt. Slowly, add flour mixture to the butter. If need to soften the dough, add milk as needed (PRN in hospital speak)! If dough if too sticky, add more flour. I have had to add up to 1/2 c. extra flour once because of the humidity. Be patient, it will come together :-).  Roll dough out on floured surface to 1/4-1/2". Using a round cookie cutter (of your size preference), cut cookies and move to a baking sheet lined with parchment paper.  Using a water bottle cap (or small circle cookie cutter), remove the center of the cookie. Bake 10-12 min. Cool 1 min., then remove to a cooling rack. Cool completely before adding topping.

 Meanwhile, spread the coconut on a baking sheet. Toast in oven while cookies are baking for 15 min, stirring every 5 min, or until golden (and your kitchen smells amazing). 

Put caramel, salt, and 3 Tbs. milk in microwave safe bowl. Microwave in 30 second intervals, stirring each time, until melted (about 3 min). Fold in the coconut. Spoon and spread the coconut-caramel mix onto the cooled cookies. Refrigerate while making the chocolate.

Heat milk in the microwave for 1 min. Add chocolate, stirring to melt. If not melting enough, stick chocolate milk mixture in the microwave together for 30 second intervals, stirring each time, until melted. Once melted, add powdered sugar to taste. (I like mine sweet so I added 2 Tbs.) Dip the bottom of the carameled cookie into the chocolate. Turn upside down on cooling rack and refrigerate for 15 min so chocolate can harden. Flip cookie right side up. Using a whisk, drizzle remaining chocolate on top of caramel.

What did I tell you? Comfort and Indulgence without waiting for the Girl Scouts.