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iwannamakethat:

Mini Pumpkin Pies

Ingredients:

• pumpkin pie filling for one 9-inch pie
• 2 9-inch pie crust doughs – pre-made from a box or I love this recipe from Martha Stewart
• bowl or round cookie cutter 4 inches in diameter
• muffin tin
• whipped cream

Makes 12 mini pumpkin pies

1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.

2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.

3. Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling. *I did have a little bit of filling left over. I used it with ahomemade graham cracker crust recipe*

4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)

5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.

6. Add a dollop of whipped cream to each individual muffin tin pie.

(via thethespacecoyote)

fuckyeahmakingstuff:

Despite the multitude of pinks in the cake and the frosting – composing this piece is not nearly as daunting as you imagine. Just slightly time consuming.

If you’re feeling bold – here is a white cake recipe that I used. With a perfectly tender crumb and a moist, yet not too moist texture, it was a carb-o-holics dream.

Or feel the freedom to use a boxed white mix. There’s no shame in it – there’s a reason box cakes have managed to stand the test of time. They’re consistently tasty and always a win.

To begin, I doubled the recipe to make 4 layers of the whole cake. Using a 9″ pan left me with shorter layers, where an 8″ would have been ideal. The batter was divided into four bowls and each dyed in a progressively darker color. For the pink, I wanted to keep with a dusty pastel color using the Rose Petal Pink from Wilton.

The same process was used when making the frosting. I used the cooled cakes as a color chart to make sure the frosting and cakes didn’t differ to much. Remember when decorating that the colors will intensify after a couple of hours. So if it’s not the perfect shade when you mix it – walk away and let it meld. For realsies!

To put the whole kit and kaboodle together, three of the four layers were leveled so that there was no odd drooping. And aesthetics do mean something in the grand scheme of things. The final and top layer was left with it’s slight natural dome to makes ure the decorations on top had a little extra volume on them.

To fill between the layers – pipe a small barrier around the outer edge of each layer so that your filling doesn’t go squishing out the sides. In between each layer lemon curd was poured and smoothed.

Then lather, rinse and repeat until you’re at your final layer. Viola! Easy peasy, no?

To cut down on my frosting time, I utilized my ridiculous massive frosting bag and tip to make short work of the process of spreading this White Chocolate Frosting from Kirsten, our hero and leader. (The recipe is below)

The 16″ bag and #789 tip used, allow you to pipe your frosting on in an even layer and all that’s left to do next is smooth it out. It’s brilliant. So once the top was frosted and smoothed, it was time to complete the sides and smooth them out as well.

Now for the funnest part – the decorating of the roses.

Just like when coloring the batter, the frosting was divvied up and colored to match. With a disposable bag and a tip 1M in hand I went to work make the rose. With your bag at a 90 degree angle, one quick swirl around your starting point will create a mock-blooming rosette.  Because the cake was so short the ending tapers weren’t as delicate as they could have been.

But at least I knew if it wasn’t delicate, it would have been tasty in the end.

Again – repeat with a lighter color for the subsequent rows!

White Chocolate Buttercream

Yield: 3 Cups

Prep Time: 20 Minutes

Cook Time: 15 MInutes

Total Time: 35 Minutes

The Only Frosting You’ll Ever Need!

ingredients:

1 C. unsalted butter, softened
2 ½ C. powdered sugar (or more, depending on desired consistency)
Pinch of salt
6 oz. good quality white chocolate, chopped (NOT white chocolate chips or candy melts!)
¼ C. heavy whipping cream
¼ tsp. vanilla extract

directions:

Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.

Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.

Measure the whipping cream into a cup, and stir in the vanilla extract.
With the mixer running on low speed, gradually pour the cream mixture the bowl.
Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.

Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
Makes about 2 ½ cups of frosting.

Kirsten Kubert of Comfortably Domestic

(Source.)

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