World's Best Bubbles

1/2 C Dawn ultra or platinum, blue

1/2 t guar gum
1 1/2 t baking powder

1/2 gallon distilled water

Whisk together Dawn, guar gum, and baking powder.

Add water and stir again.

Aunt Mary

Peanut Butter Oat Balls

2 1/2 C oatmeal
1 C or 260 g peanut butter
1/4 C chia seeds
2/3 C or 8 oz honey
2 t vanilla extract

1 C chocolate chips
1/4 t salt

Measure out ingredients in a stand mixer bowl.

Refrigerate 30 mins.

Scoop and roll into balls.

Keep refrigerated up to 2 weeks.

cookingonthefrontburners

Frozen Egg Yolks

4 yolks

1/8 t salt

OR

1 1/2 t sugar or corn syrup

Beat together and freeze.

Even so, thawed yolks are not ideal for delicate bakes like custards.

Honey Pie

pie crust dough

2 1/2 C half & half
1 1/4 C milk
4 eggs*

212 g honey
91 g brown sugar
84 g sugar
4 T cornstarch
2 t vanilla
1/2 t salt

1 1/4 C whipped cream
35 g powdered sugar

2 t vanilla

Make pie crust dough.
Blind bake single crust as directed.

Can brush baked crusts with extra beaten egg white.*
Preheat oven to 325°.

In a saucepan over medium low, heat milk and cream until steaming.

Separately, whisk eggs, honey, sugars, starch, vanilla, and salt.

Whisking continuously, drizzle warm milk into egg mixture.

Pour custard back into saucepan.

Heat over low heat, whisking constantly, just until it bubbles.

Once foam bubbles disappear, remove from heat immediately.

Pour through a mesh strainer.

Fill pie crust and cover with pie crust shield.

Bake at 325 for 40 mins or edges are set and middle jiggles.
Let cool at least 2 hours.
Place in fridge for at least an additional 4 hours.

Whip cream with vanilla and powdered sugar.

Decorate with whipped cream.

bakedbyanintrovert

Note:

When I make a double batch, I use an extra egg.

I use the white to wash both crusts and put the yolk into the custard.

Pumpkin Whoopie Pies

375 g flour

1 T pumpkin pie spice
1 t baking powder

1 t baking soda

1 t salt

400 g brown sugar

3/4 C vegetable oil

1/4 C butter, melted and cooled

2 eggs

26 oz pumpkin purée

1 1/2 t vanilla

4 T butter

4 oz cream cheese, cold

1 T maple syrup

1/2 t pumpkin pie spice
1/8 t salt

437 g powdered sugar

Line baking sheet with parchment and preheat oven to 350.
Whisk together flour, spice, leavenings, and salt.
Separately, beat together brown sugar, oil, and butter.
Beat in eggs, one at a time.

Beat in pumpkin and vanilla for 1 min.

Beat in dry ingredients, just until combined.

Using a doser, drop rounded scoops on baking sheet.

Bake 12-14 mins, or until tops spring back.

Set aside and let cool.

Meanwhile, brown butter.

Once golden, let cool 15 mins.

Beat with cream cheese until fluffy, about 2 mins.

Beat in maple, pumpkin pie spice, salt, and powdered sugar.
Fill whoopie pies with piping bag.
Sprinkle with additional powdered sugar.

projectpastrylove

Red, Green, & White Jello

2 1/2 boxes (10 envelopes) knox gelatine

13.5 oz can coconut milk

6 oz box cherry jello

300 g sugar

2 oz bottle almond extract

1 t pandan extract (butterfly brand)

You will also need:

    A funnel pitcher

    A whisk

    3 medium/large mixing bowls

    4 liquid cup measurer

Pour the can of coconut milk into the funnel pitcher.

From there, pour enough coconut milk to cover the bottom of a mixing bowl.

Sprinkle 2 envelopes knox over coconut milk.

Gently distribute more coconut milk until it covers the knox.

Sprinkle remaining 2 envelopes knox evenly over coconut milk.

Gently distribute remaining coconut milk over knox.

Set aside to bloom; this is the almond bowl.

Fill the coconut can with water and pour into funnel pitcher.

Pour coconut water into the next mixing bowl.

Sprinkle 4 envelopes of knox over coconut water, one at a time.

This is the pandan bowl.

Fill the can with water and pour into funnel pitcher.

Pour coconut water into the last mixing bowl.

Sprinkle 2 envelopes of knox over coconut water, one at a time.

This is the cherry bowl.

Let gelatine bloom at least 5 mins.

Meanwhile, gather 10 clear 10-oz vessels (I like 11 oz rocks glasses).

Arrange on a baking tray and place in the freezer.

Boil 6 cups of water.

Gather remaining ingredients.

Weigh 150 g sugar into almond and pandan gelatine.

Pour almond extract into the almond bowl.

Add pandan extract to the pandan bowl.

Add cherry jello to the cherry bowl.

Whisk 2 C boiling water into cherry gelatine.

With the cup measurer, pour half cherry gelatine into funnel pitcher.

You can do this by weight or volume; I think weight is easier.

Return remaining half to cherry bowl.

With the funnel pitcher, distribute cherry evenly into 10 glasses.

Return glasses to freezer and set a timer for 20 mins.

The freezer helps to set the gelatine quickly.

(Actually freezing your gelatine will ruin it!)

Whisk 2 C boiling water into almond gelatine.

Whisk 2 C boiling water into pandan gelatine.

Rinse out cup measurer and funnel pitcher.

Divide almond gelatine into funnel pitcher and almond bowl.

Once cherry has set, distribute almond gelatine.

Return to freezer and set a timer for 15 mins.

Rinse out cup measurer and funnel pitcher.

Divide pandan gelatine into funnel pitcher and pandan bowl.

Once almond has set, distribute pandan gelatine.

Return to freezer and set a timer for 10 mins.

Rinse out funnel pitcher and fill with cherry.

Continue setting cherry, almond, pandan at 10 mins per layer.

Yields 10 10-oz servings.

LTK

Margarita Cupcakes

376 g flour

4 t baking powder
1 t salt
1 C butter, room temp
400 g sugar
4 eggs
4 t vanilla
1 C whole milk

4 large limes, zested & juiced

4 T tequila

--------

1 C butter, room temp

480 g powdered sugar
3 - 4 T tequila
1 t vanilla

1 t lorann lime oil or 2 t lorann key lime flavoring
1/4 t salt

Coarse sugar, lime zest, and/or quartered lime slices for garnish

Preheat the oven to 350°.

Prepare for 24 cupcakes.

Whisk together flour, baking powder, and salt.

Separately, juice and zest lime; should yield about 1/2 C juice and 1/4 C zest

Combine milk, lime juice, and zest.

Separately, beat together butter and sugar.

Beat in eggs, then vanilla.

Alternate incorporating drys and lime milk just until combined.

Bake for about 18 mins.

Alternatively, bake 60 mini cupcakes for about 11 mins.

Brush with tequila while still warm.

Let cool and make frosting.

Frost and decorate after cupcakes have cooled.

sallysbakingaddiction