I didn’t always like Pecan Pie. I actually hadn’t tried it till two years ago. It always looked weird and creeped me out. Every once in a while we would have a pecan pie at Thanksgiving or Easter, but I stuck with the more traditional pies. I wasn’t much of a risk taker. However, two years ago I visited my cousin and his wife in Sweden. My cousin’s wife’s mom (phew that was exhausting) invited my friends and I over and she had prepared a pecan pie. I didn’t want to be rude, so I figured I would suck it up and eat it. Thank God I did! It was absolutely delicious. Sweet and rich with a mix of salty. Since then I’ve been in search of finding a similar pecan pie. Still nothing has compared to it, but I figured I would give it a try with my own little twist. Adding some chocolate chips in it switched it around enough to make it something my family hadn’t tried before.
While thinking of different Fall treats I could make, I wanted something different. Something that would stand out against the regular pumpkin and apple pies. While the side of my family that I went to for Thanksgiving, rarely has sweet potato pie (like my other grandmother used to make) we still love sweet potatoes. So I decided to try to incorporate that into one of my desserts. After perusing the interwebs for something that looked tasty, I landed on this wonderful recipe for Sweet Potato Cupcakes.
Although the cupcakes sounded wonderful (and ended up being quite moist), I didn’t think cream cheese frosting would be as good as a marshmallow topping. So once again I went back to the web to try and find some recipes that I could play around with. However, almost every marshmallow frosting recipe out there uses Fluff. I HATE Fluff. I think it tastes weird and it slightly creeps me out. So, I went back to my Moon Pie Cookie recipe and tried to play around with the recipe I used for marshmallow filling in those cookies. I did learn a few things:
- While normally any frosting I make has some powdered sugar, when mixing it with egg whites it will not get as thick as you need it to be for frosting.
- Regular cane sugar does work in getting those peaks that are necessary for keeping the frosting in one place.
- (And this is something I should have thought of when mixing the frosting), if you make this frosting early and then try to put them on the cupcakes later in the day, despite any refrigerating and late mixing, it will not return to a form of thicker frosting.
So, while the cupcakes I gave away in the morning with the nice frosting looked nice, the cupcakes I gave after dinner did not have as decorated of a top (which you can see in the pictures). My family and I were trying to talk about how you can keep it to stay, especially since meringues stay and those are egg whites. We came to the conclusion, that if you frost the cupcakes immediately and get a kitchen torch (usually used in creme brulee) to slightly toast the marshmallow frosting, it would last longer. I haven’t had a chance to try this, but if you get a chance let me know!
I passed the California bar exam! I’m so excited I have to share it with everyone. I’m now an official lawyer wannabe baker. What a great title!
But, in the end I guess it does have something to do with baking. When taking the test I promised myself that if I passed the bar, I would buy myself an ice cream maker. Pumpkin ice cream here I come!!
Some of my favorite things for breakfast is different types of sweet bread. Pumpkin bread, banana nut bread, and cranberry walnut bread are definitely at the top of my list. Usually, I just go to the local coffee shop to get a slice or Trader Joes to get a loaf. However, I thought how nice it would be to make my own banana nut bread. I was nervous because when I have a slice of sweet breads I judge them on how moist they are. Some are a bit dry, so when looking for a recipe I really wanted one that I felt would do the trick.
In honor of the Top Chef season starting with new judge Emeril, I decided to use his recipe with a few changes. I really wanted the banana flavor so I added a little more banana and a few extras to bring some more flavor. Keep reading to find out the recipe I used to make this moist banana nut bread. Keep Reading…
Growing up Thanksgiving was always my favorite holiday. Thanksgiving means mass amounts of delicious food, my birthday, gumbo and my grandmother’s sweet potato pie. No pumpkin for us, sweet potatoes were all we needed to be happy.
I am 100% convinced that I had the best grandparents anyone could ever have and I will never be told otherwise. These are people who taught me that the best part of the holiday season is being with the people you love and eating great food. And of course, grandmothers always make the best food. I know that no matter how hard I try my sweet potato pie will never live up to the standards my grandmother has set. She never wrote the recipe down, but instead taught it to my mom and aunt. However, neither of them are regular bakers. I worked with the information that I had and my mother says I’m pretty close. However, next time I would add a bit more melted butter and plain sugar. At this point, it’s all about just adding a little here and there until it tastes perfect. However, if I must say so myself, in general I think I make a slammin sweet potato pie. Keep reading for, what is at the moment, the closest thing to my grandmother’s recipe for sweet potato pie.