Oct 3 2011

And the winner is….

Thanks to all of you who “like” me on Facebook new and old, my Twitter followers and also just my fellow bakers who entered the I heart fall…apple pocket pies contest.  It is now time for me to announce the winner….

 Amanda-  “I follow Tennesseesugar on Twitter (amandaokellogg)”

Please contact me at Annie@tennesseesugar.com with your address so that I can ship your Apple pocket pie mold  to you.  I hope you have a wonderful time baking with it :)

 

As for those of you who did not win not to worry there will will be more chances to win a fun baking gadget for yourself  :)  I already have another giveaway planned for this fall so do not forget to come back…I may even have 2 winners next time!

 

-annie


Sep 24 2011

I heart Fall….Apple pocket pies


I love Fall and as of yesterday it is here-hooray!  Some of the things I love most about fall are the weather, my birthday :) and the flavors associated with fall  for example all those yummy spices like cinnamon and nutmeg and the fall pie fillings like pumpkin, pecan and apple.

 

To celebrate Fall I decided to make some Apple Pocket Pies and so you can celebrate fall too I have a giveaway for my followers :)  if you are not yet a follower not to worry you can become one and have a chance to win!  I am giving away an apple pocket pie mold from Williams-Sonoma (click the link to check it out)

 

I am saving the cute Apple shaped mold I found for you guys so I used a  heart shaped pocket pie mold I already had to make these delicious apple pocket pies

Perfect Pie Crust (adapted from Simply Recipes)

Ingredients

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water

Instructions

  1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.
  2. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
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http://tennesseesugar.com/2011/09/i-heart-fall-apple-pocket-pies/

 

For my apple filling I did not really use a recipe I just peeled and chopped up 2 gala apples and a golden delicious apple and then seasoned them about a 1/3 cup brown sugar, a small handful of all purpose flour, a couple shakes of apple pie spice, several shakes of cinnamon and then then a squirt of lemon juice.

Once I had the apples ready to go I preheated my oven to 350 degrees and took out one of my dough circles and rolled it out (I got two pocket pies per circle- with dough left over that I threw back in the fridge for later).  After you have rolled out your dough and cut the pieces to make you pocket pie it is time to  load up the mold.  I threw flour into both sides of my mold to keep the dough from sticking when it came time to unload the pie from the mold.  I tried cooking spray 1st and that did not really work- FYI.

I learned as I went with this recipe… this was my first try at loading the mold and I quickly learned that the apples in the filling needed to be smaller.  So I took my apple mixture and just threw it in my food processor and pulsed it a few times.  After that things went much more smoothly!

Smaller apples pieces in the mold with the dough ready to be pressed together.

 After I pressed the pocket pie together I placed it on a cookie sheet that I had sprayed with cookie spray.  Just repeat the process until you have the number of pocket pies you want.  I only made 4 and had dough and filling left so my guess is that you could get 8 pocket pies from this recipe.

I made an egg white wash and brushed it over the tops of my pies and then baked them for 20 minutes- or until the apple mixture seems a little bubbly and the pie crust has a nice crisp golden brown finish to it.

 Now onto the important part- The Giveaway!

There are 4 ways below to get entries into my giveaway for this fun kitchen gadget!  The giveaway will close on October 1st (the day before my birthday:)!)  I will randomly choose a winner from all the entries- Once we have a winner I will post the winner here on the site and wait for them to contact me- so be sure to check back on October 3rd to see if you won- :) good luck everyone!
1. Like my Facebook page and leave a comment on this post: “I like you on Facebook.” (1 entry)

2. Follow Tennesseesugar on Twitter and then comment on this post:” I follow TennesseeSugar and your Twitter name.” (1 entry)

3. Share with a friend on facebook or tweet a link to your favorite Tennessee Sugar blog post and then comment on this post- make sure to include the @tennesseesugar in your tweet -”My favorite Tennessee sugar blog post is…(fill in the blank)” (1 entry)

4. For my already loyal Facebook followers you can just leave a comment on this post about anything Tennessee Sugar and the name you go by on facebook! (1 entry)

You must leave comments on this post to enter in the giveaway.   Also as of right now I can only ship the prize to an Address in the United States-sorry.

 


Sep 16 2011

Coconutty Cupcakes

 * Check out my I heart Fall…apple pocket pies post- I have a giveaway going on right now!*

I have always loved coconut cake and I am not talking about a white cake with buttercream icing and some coconut thrown on top.  I mean cake that taste like coconut with a coconut icing.  There are a lot of coconut cake impostors out there these days, but these coconut cupcakes are the real deal!  They are are made using coconut milk which I think give them a great flavor and they are super yummy.  If you are a coconut fan you will want to take my word for it and give these a try for sure

Coconutty Cupcakes

Ingredients

  • 1 1/2 cups sugar
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 1 tsp coconut extract
  • 1/4 tsp almond extract
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chilled coconut milk
  • 1/2 cup sweetened shredded coconut

Instructions

  1. preheat oven to 375 degrees. Line a baking sheet with parchment. Line your muffin pan with cupcake papers and place on the lined cookie sheet. Then spray the top if the muffin pan with cooking spray
  2. In a food processor, finely pulverize the sugar (just let the sugar go in the food processor for about 2 minutes) Add the butter and process to blend butter and sugar well. Add eggs and extracts to the butter-sugar mixture and process to blend
  3. In a separate bowl mix all the dry ingredients (flour, baking powder, baking soda and salt) Next fold this into your food processor mixture and pulse to blend a bit. Add the chilled coconut milk and blend well. Fold in the shredded coconut mixing briefly
  4. Fill the muffin cups till they are almost full (I did about a heaping 1/4 per spot). Place on the upper rack of the oven and immediately turn the temperature down to 350 degrees and bake 25-30 minutes or until the cupcakes are golden and spring back when gently pressed. Cool well.
Google Recipe View Microformatting by ZipList Recipe Plugin
http://tennesseesugar.com/2011/09/coconutty-cupcakes/

Coconut Icing

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 3-6 T of coconut milk, as needed
  • 1 tsp pure vanilla extract
  • 1 tsp coconut extract
  • 1/4 tsp almond extract

Instructions

  1. Using the whisk attachment of you mixer cream the butter and add the sugar and continue to mix until all combined, add in the extracts and mix. Now add the coconut milk a Tablespoon at a time and mix on high until you have a nice fluffy icing which looks similar to a nice fluffy buttercream
  2. You can then smear or pipe the icing onto you cooled cupcakes and top with some more sweetened shredded coconut
Google Recipe View Microformatting by ZipList Recipe Plugin
http://tennesseesugar.com/2011/09/coconutty-cupcakes/

 Have a great weekend and happy baking!  I would love to hear what you are baking up this weekend.

I used my new large star tip to ice the cupcakes and then sprinkled on

some sweet shredded coconut and some pretty iridescent pink pearl nonperils

 

-annie

 

 


Sep 13 2011

Pink Birthday Cookies

Happy Birthday to my Mom!  My mom’s birthday was this past Saturday and she LOVES my sugar cookies that I decorate with an almond royal icing so I decided to make her some as a birthday gift.  I started making these cookies for my girls birthday parties 8 years ago for my eldest daughters first birthday party.  It  has become a birthday tradition in our house.   I have made lots of different designs to match the different party themes my girls have chosen.  These were a pretty simple design but be sure to check my blog occasionally or follow me on Facebook & Twitter  to see when I post other cookie designs I have done…

 


Sep 9 2011

French Cruller Doughnuts

 

I have never really made doughnuts before.  When I taught preschool I did the canned biscuit dough tossed in cinnamon sugar and fried it, but I do not really count that as making doughnuts.  I had been wanting to make some for a few weeks now and had been searching for the perfect recipe to try and this is what I decided on. These doughnuts are pretty easy to make and are a very sweet treat to start your morning! They are made out of a Choux Paste and have a Creamy Vanilla glaze that you dip them into- YUM!

French Cruller Doughnuts (Choux Paste Doughnut base)

Ingredients

  • 1 cup milk (I used 1% because that is what I keep in my fridge and had no problems)
  • 1 cup water
  • 3 T sugar
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 2 cups all-purpose flour
  • 2 tsp pure vanilla extract
  • 8 large eggs

Instructions

  1. Preheat your oven to 400 degrees and stack two baking sheets together line the top sheet with parchment paper.
  2. In a medium sauce pan stir milk, water, sugar and salt together over medium heat. Cut the butter into chunks and add them to the sauce pan and allow them it to melt. While you are waiting for the butter to melt go ahead and measure your flour into a small bowl and make sure your vanilla and measuring spoon are close by the stove. Once the butter melts increase the heat and bring your mixture up to a rolling boil. Stir in the flour all at once and add your vanilla- blend well with a wooden spoon by beating is briskly until the mixture forms a ball that leaves the sides of the saucepan. Beat vigorously for 1-2 more minutes before removing from the heat and turning out in a mixer bowl. Allow the mixture to cool at least 5 minutes.
  3. Next you will add the eggs 1 at a time using either a wooden spoon or wide whisk (I started with a wooden spoon and as the mixture got thinner switched to my whisk attachment on my Kitchen aid mixer) when finished your mixture will be smooth and glossy. Now you will take your pastry bag fitted with a large star tip and fill it up with your beautiful Choux paste dough and pipe 4 inch concentric circles (be sure to check the blog post for a video about piping the dough) onto the parchment lined baking sheet (be sure to leave a bit of space between doughnuts because they will puff and spread just a touch.
  4. Bake the doughnuts for 15 minutes; then reduce the oven temperature to 375 degrees and bake another 15-20 minutes or until the doughnuts are light in texture and medium brown all over. Cool just slightly and then begin dipping into the creamy vanilla glaze (see below fro recipe) after dipping set the doughnuts on a wire rack and let the glaze set you can then dip a second time but I found that dipping once was really plenty :)
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http://tennesseesugar.com/2011/09/french-cruller-doughnuts/

Creamy Vanilla Glaze

Ingredients

  • 1/2 cup unsalted butter, melted
  • 2 1/2 to 3 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 2 to 4 T hot water

Instructions

  1. whisk everything together in a medium bowl until it is a think glaze consistency- mix in more powdered sugar or hot water as need to get the right consistency- you want it to be smooth and a little thicker than syrup.
Google Recipe View Microformatting by ZipList Recipe Plugin
http://tennesseesugar.com/2011/09/french-cruller-doughnuts/

Below is a video I made to show you how to pipe out

your Dough to form your doughnuts

Have a great weekend and try to find some time to make these doughnuts

to enjoy with your morning coffee!

-annie


Sep 8 2011

Applesauce Pound Cake

Well September is here and it is National Apple month!  I will be trying several different apple recipes over the course of September.  To kick things off I decided to make an applesauce pound cake.  This cake is very tasty- it has cinnamon, nutmeg, allspice and ginger in which gives it that taste of Fall.  It was a huge hit at our house- both my daughters loved it!

 

Applesauce Pound Cake

Ingredients

  • I cup butter (unsalted)
  • 1 3/4 cups sugar
  • 5 large eggs
  • 1 1/2 tsp pure vanilla extract
  • zest of a medium size lemon ( I just used a very fine grater all over the outside of my lemon)
  • 3 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1 2/3 cups applesauce ( I used unsweetened)

Instructions

  1. Preheat your oven to 350 degrees- spray a bundt pan with cookie spray
  2. Cream butter until light and creamy. Add sugar, mix well. Add the eggs one at a time, scraping the bowl occasionally until they are all incorporated. Mix in the vanilla and lemon zest. In a separate bowl mix together all of the dry ingredients; add to the batter alternating with the applesauce, mixing on low speed.
  3. Pour batter into the prepared cake pan. Bake for about an hour- test by sticking a toothpick in and having it come out clean. Let cake cool well in the pan before trying to remove it - I mean it- I
  4. did not wait and p[art of my cake did not come out with the rest :(
  5. finish off by dusting with powdered sugar
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http://tennesseesugar.com/2011/09/applesauce-pound-cake/

The smells of this cake will fill your home and you will have a hard time

waiting to cut a big slice and enjoy your tasty creation.

-annie

 


Sep 3 2011

Pinkalicious Cake

I have been seeing lots of fun bright layered cakes as I blog surf and have been wanting to make one for awhile.  We were going to be spending time with some family for the holiday weekend so I took the opportunity to play around with making one!

Since I was mainly trying to figure out the logistics of having even layers and getting the colors to be  just right for the gradated look- I used a cake mix.  I will walk through the steps of making one for yourself.  I started with two boxes of Classic White Cake mix-I like to sift my store bought cake mixes when I use them this helps them not be so lumpy and I think makes them taste better.  After mixing up the cake mix according to the package directions I put 1 cup of batter in 5 separate bowls (you will have some extra batter which I used for cupcakes).  Once you have your batter in the bowl take the food coloring you want to use and get to tinting your icing.  I prefer to use the Wilton gel icing colors.  You will want to put the tiniest bit in the first bowl of batter and mix it then with each bowl add just a touch more color than the bowl before and stir.  The color gel goes a long way and you can always add more if it needs to be darker but you can not lighten it so be careful.  After you have all your bowls of batter the colors you want it is time to bake them.  I used 2- 8 inch round cake pans and baked my cake in batches.  I baked them at 350 for 10 minutes and then cooled for 10 minutes them moved them to my cooling rack and then would bake the next colors.  After all my layers were baked and cooled I stacked them with wax paper in between and put them in the freezer overnight so they would be easier to stack and ice.  I just used my favorite go to buttercream frosting – Fluffy Vanilla  frosting.

-annie


Aug 31 2011

Chai Tea Spiced Butter Cookies


I sat on my hot front porch this morning and found myself wishing for fall, a Chai Tea latte, and a good book. As I daydreamed, a recipe from Ezra Pound Cake came to mind.  The recipe was for a butter cookie with a hint of Chai flavoring. I thought making some Chai cookies would be the perfect way to enjoy one of the tastes I associate with fall. The cookies are delicious, but unfortunately it didn’t do much to actually keep it cool outside.

 

Chai Tea Spiced Butter Cookies

Ingredients

  • 2 cups All-Purpose Flour
  • 1 tea bag of Chai Tea (I used an ultra spice version)
  • 1/4 tsp fine sea salt
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup Crisco @ room temperature
  • 1 and 1/2 cups powdered sugar, sifted
  • 1 egg
  • 1 tsp pure vanilla extract

Instructions

  1. In a medium bowl, sift the flour, Chai tea, salt, baking soda and cream of tartar- then set aside
  2. In the bowl of your standing mixer, using your paddle attachment cream the butter and the Crisco together on medium until light and fluffy about 5 minutes ( stop occasionally to scrap sides of your bowl) Add the powdered sugar to this and mix on low until smooth. Add the egg and vanilla and beat on low until well combined. Cover the mixing bowl with plastic wrap and refrigerate your dough at least 2 hours
  3. Cover a cookie sheet with parchment paper and take your dough out of the fridge-using a cookie scoop place the dough on the cookie sheet- once you have filled the cookie sheet place the remaining dough back in the fridge. Take the cookie dough blobs and roll them into balls, next take a fork and flatten the dough balls (dip the fork periodically in powdered sugar to keep it from sticking to the dough)
  4. Bake at 350 for 8 minutes- until they are pale golden brown- cool slightly on teh cookie sheet then transfer to a cooling rack
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http://tennesseesugar.com/2011/08/chai-tea-spiced-butter-cookies/

 

Cookie ready for the oven

Enjoy and look forward to fall :)


Aug 28 2011

S’mores cookie-wiches



As summer slips away I wanted to do a take on the simple but tasty summer dessert- S’mores.  No camp fire needed for this tasty cookie-wich :)

The cookie-wich starts out with a simple
Graham cracker cookie (recipe below)

Graham Cracker Cookies

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup graham cracker crumbs (I did mine in a food processor until I had very fine crumbs)
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Instructions

  1. Preheat oven to 375 degrees
  2. Beat together butter and sugars until light and fluffy, blend in the vanilla and egg
  3. Combine the flour, graham cracker crumbs, baking soda and salt and mix together with a whisk
  4. Add flour mixture to the butter and sugar mixture and mix well
  5. Drop dough by heaping Tbs onto a cookie sheet (either grease it or cover with parchment paper) I then went back and rolled these into balls to have a more uniform cookie shape
  6. Bake for 8-10 Minutes- then cool on sheet for about 3 minutes then move to a wire rack to finish cooling
Google Recipe View Microformatting by ZipList Recipe Plugin
http://tennesseesugar.com/2011/08/smores-cookie-wiches/

Then I made a chocolate ganache (recipe below)

Chocolate Ganache

Ingredients

  • 2 oz dark chocolate, Finely chopped
  • 2/3 cup heavy cream

Instructions

  1. Bring the cream to a simmer in a saucepan over a medium heat..
  2. Pour cream over the chocolate and stir until all the chocolate has melted.
  3. Use immediately.
Google Recipe View Microformatting by ZipList Recipe Plugin
http://tennesseesugar.com/2011/08/smores-cookie-wiches/

I dipped the cookies in the ganache and let the
chocolate firm up a little

While waiting for the chocolate ganache to set a little
I made a marshmallow fluff  frosting (recipe below)

Marshmallow Fluff Frosting

Ingredients

  • 2 (large) egg whites
  • 1 cup sugar
  • 6 Tbs water
  • 1 Tbs light corn syrup
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup mini marshmallows
  • 1 tsp vanilla extract

Instructions

  1. In a large heatproof metal bowl combine the egg whites, sugar, water, corn syrup, cream of tartar and salt
  2. Set the bowl over but not touching a pot of simmering water and heat mixture stirring constantly until the sugar has dissolved and the mixture is very warm to the touch, about 3-4 minutes
  3. Remove the bowl from the pot. Using a handheld electric mixer, beat on medium high speed for about 2 minutes
  4. In a small bowl, microwave 1 cup mini marshmallows 30 second to a minute, until puffed, and starting to melt
  5. Add marshmallows to sugar mixture and beat on low- add in the vanilla and continue to beat on low until the marshmallows are melted and the frosting is completely smooth (about 3-4 minutes)
  6. Use frosting imediately
Google Recipe View Microformatting by ZipList Recipe Plugin
http://tennesseesugar.com/2011/08/smores-cookie-wiches/

The next step was to pipe on the marshmallow fluff frosting
while it was still warm and gooey

Then I sandwiched the pieces together to create
my S’mores cookie-wich

The last step was to enjoy my sweet creation and boy was it was yummy.


Aug 26 2011

Dark Chocolate- Chocolate Chip Cookie Dough Cupcakes

 

It is Friday and what better way to kick off the weekend than to splurge on this over the top cupcake.  It is a dark chocolate cupcake with a fluffy buttercream frosting topped of with some chocolate sprinkles, but wait there’s more…take a bite and find a surprise inside -chocolate chip cookie dough.

These can be made with any type of cake- I found a dark chocolate cake mix at the store that I was curious about trying so I used that.  Then I grabbed my favorite chocolate chip cookie dough recipe to create the filling.  The only adjustment I made in my cookie dough was replacing the egg with milk (I used 2 Tbs of milk per egg).  You really could use any chocolate chip cookie recipe you wanted.

Want to know how to make these?  It is actually quite simple.  The first step is to make your cookie dough then put in on a cookie sheet lined with parchment paper like you would to bake, but instead of heading to the oven with your cookies stick the pan in your freezer instead and leave there overnight.  The next day mix up your cupcake batter whether you use a mix or prefer from scratch really does not matter.  I do think if I made these again I would look for a bit denser chocolate cake recipe.  Once you have the cake batter finished just fill your cupcake pans about 3/4 full.  Now get your cookie dough balls from the freezer and just set one on top of each batter filled cup and follow the baking instructions on the cupcake recipe you are using.

When you remove them from the oven you probably will not even be able to tell you hid that cookie dough in the middle!

The last step is the frosting.  When I was looking at fellow bloggers who have made similar cupcakes most did a cookie dough frosting for their cupcakes.  I actually made one of their recipes for a cookie dough buttercream frosting, but found it was a bit too gritty and just not the taste I had been hoping for.  A true cookie dough lover may enjoy the cookie dough frosting but I decided to go with my favorite Fluffy Vanilla Buttercream Frosting.  I did however like how the cookie dough frosting looked so I decided to grab just a dab of Wilton brown icing color and tinted my icing just a touch :)

I must say these really are very tasty!

Y’all have a great weekend