Posts Tagged 'aunt'

Pipe Dream #75: To Believe They Exist – Unicorn Sugar Cookies

Ok. Do I even need to write anything?

Yes, I suppose I do. But aren’t you even freaking out about how cute these are? I mean, I know I am not really normal sometimes, but seriously. I was freaking out.

I was especially flippin’ because I had never tried this recipe or icing technique before. Never been a cookie decorator have I. Plus, I don’t exactly have a set of cookie cutters with which to cut cookies for decoration and consumption. This one was lent to me for the occasion.

In the past, I have skipped over the traditionally frosted sugar cookies, like the ones you get on a cookie plate at Christmas? They are cute, but they always seem super thin and overbaked. Overall, not worth the calories that could be spent on peanut butter blossoms or gingersnaps or something.

These are special though. I took care to roll these out a little thicker. The result was a slightly soft sugar cookie with a bit of snap left. Far better than the sugar cookies I’ve eaten in the past.

In honor of these cookies, I have slightly adapted a quote from my dear aunt:

“Really excellent sugar cookies are like unicorns. They sound really great, and you’d really like to believe that they exist, but you’ve never actually seen one.”

Well, you’ve thought about them, hoped after them, and now you have finally seen them, folks. The ultimate sugar cookie.

Never fear, the icing tutorial is coming later this week. Then you will know. :] :] :] Gosh, these cookies are so fun.

Wishin’ and hopin,’

L

Vanilla Almond Sugar Cookies

From Bake At 350

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I’ve stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (Bridget recommends freezing the cut out shape on the baking sheet for 5 minutes before baking, but I didn’t do it.) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Pipe Dream #66: To Never Over-Bake – A Literal Pound Cake

A few things about this giant cupcake:

1) I am not particularly proud of the way it tasted.

2) I am definitely not proud of the way it looked. I had about 20 minutes, and I was totally messing around with leftover frosting.

3) It is giant, which is cool.

4) I remembered Anthony’s birthday, for which to make it. So.

5) My aunt gave me this baking tin for no reason at all except that she loves me. Thank you.

Pretty nifty, eh? It’s connected. Bulky in storage, but handy when you are actually baking. Which I was.

I was super excited to try it out, so of course I spent 10  hours researching the perfect flagship recipe. Not. But I did research the back of the giant cupcake tin box, which said that this pan was ideal for pound cakes.

You know, pound cakes? The dense, moist-y crumb that is made from a pound of butter, a pound of sugar, a pound of eggs and a pound of flour? Yeah, that pound cake. There are endless variations that deviate from the true thing. Who knows what they add, cream cheese, leftovers, sprinkles? True story, once I added pink sanding sugar as a secret ingredient to a meat marinade. The chicken turned out slightly pink. Anyway, I wanted to go legit, so I decided to try the original.

Basically, the recipe was not good for the pan. Maybe the recipe just isn’t good for any pan, but I can’t believe that, really. It’s a pound cake.

The bottom part of the cupcake did not bake as quickly as the top part, so the whole thing stayed in for too long. This was unfortunate, because as we know, over-baking is the most heinous sacrelige one can commit in regard to cake. It was pretty dry. In fact, I’m pretty sure if I had let it sit overnight, it would have been hard as a rock by the next morning. Also, the recipe did not make quite enough batter to fill the top part of the pan, which is one of the reasons that my frosting turned out so janked. Next time, I would scale up the recipe a bit to fill the pan. The cake won’t rise very much because the batter has no leavening agent in it; you can fill the pan as high as you want.

It was still birthday happy, though. Nothing chocolate cream cheese frosting couldn’t make up for. You heard me right.

Have fun with that pound of butter, now. :]

L

Legit Pound Cake

1 pound (2 cups) sugar
1 pound (4 sticks) butter, at room temperature
1 pound (9 large) eggs
1 pound (4 cups) all-purpose flour
1 teaspoon salt
2 teaspoons vanilla extract

Preheat oven to 325°F. In a large bowl, cream the butter with an electric mixer, then gradually add the sugar, continuing to beat until well creamed and smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and salt, beating constantly. Add the vanilla extract and continue beating until well blended.

Grease and flour a 10-inch tube, bundt pan, or giant cupcake pan. Pour in the batter and distribute the batter evenly. Bake until a tester inserted into the cake comes out clean, about 1 hour 15 minutes (I would check it at 40 minutes), taking care not to overbake. Turn cake out onto a rack and let cool.


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