Monday, November 17, 2008
Monday, November 10, 2008
I cannot wait for Thanksgiving break. And I am already counting days of class till Christmas. Only 20!
Sunday, November 2, 2008
My parents came into town for the meet on Saturday, and we had a great time. They stayed at the B&B and I was able to go over there for breakfast this morning, which was delicious. We then went to the Missouri Botannical Gardens. It was such a gorgeous day outside! 70* in November? Who woulda thunk? Then they dropped me off at the symphony that I had to attend for my fine arts class. It was a good experience, but made for a long day.
I have been working on the program tonight and I just keep getting more and more confused. My notes tend to confuse me as I know what I'm writing when I write it, but then I can't remember what goes where and all when it goes to actually writing the program. Honestly, I am ready for this class to be done with. It is a nice break from math, but I am ready to be back doing stuff I understand and makes sense to me and is applicable. Anyways, I will probably be in for help at some point tomorrow. Unless the program elves come write it for me tonight.
Speaking of elves, Christmas is coming!! Yay! I'm a Christmas fanatic!!
Sunday, October 26, 2008
As for programming, I'm working on my calculator and think I have a pretty good grasp on it, but I'm having trouble getting at retrieving the second number the user enters. I will most likely be in for office hours. Well, I'm off to go work on it some more before I go to bed.
Thursday, October 16, 2008
Then, you'll just want to frost the cupcake with the orange frosting and place the spider cookie on top! That simple. I frosted most of the little cupcakes with some leftover chocolate frosting and put candy corn on them. Mmmmm...
Saturday, October 4, 2008
Then, fold the circle into fourths and place in pie plate. Unfold in pie plate, and flute edges. I did this special scallop edge thing, but you can just fold it under if you want. Or, you can do like my mom does, and press the edges with a fork.
Now for the filling. First you must start with the apples.
Next up, you need to chop pecans for the filling and the crumb topping. If you have a food processor, you could just throw the pecans in there and chop them up. However, I don't, so I just used a knife. I chopped up probably about a cup. You could also use walnuts, and that would probably taste great, too.
Save half of these chopped pecans for the crumb topping. Mix the other half with 1/3 cup brown sugar, 3 tablespoons white sugar, 4 1/2 teaspoons cinnamon, and 1 tablespoon cornstarch. Then mix this with the apples. Resulting in this.Next, comes the secret to the caramel apple pie. Spread about 1/4 cup of caramel ice cream topping in the bottom of the crust. Then, dump the whole apple mixture into the caramel-lined crust. Then, melt 2 tablespoons of butter and drizzle that over the apples. This is not a healthy pie, folks. Well, it's probably healthier than a caramel-lined chocolate pie. But that will be for a different day.
Somehow I did not get a picture of the apple-filled crust. Oh wells.
Now for the crumb topping.
Combine in a bowl the following: rest of the pecans from earlier, 3/4 cup flour, 1/4 cup brown sugar, and 6 tablespoons cold butter, cut into chunks.Do the same you did earlier for the crust, cut the butter into the dry ingredients. Then sprinkle the whole mixture over the apples in the pan. It should look like this.
Put this baby in a 350* oven for 55-60 minutes, or until it is golden brown and gets all juicy. Mmmmm....
I had a hard time getting the lighting right with these finished pictures. There was no natural light, as it was nighttime.
Some friends came over to watch the Cubs. What's more American than baseball and apple pie?
Thanks guys for taste-testing!
Happy baking everyone!
Here's the recipe:
Caramel Apple Pie
- 7 cups sliced apples
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- 1/3 cup packed brown sugar
- 3 tablespoons sugar
- 4 1/2 teaspoons cinnamon
- 1 tablespoon cornstarch
- 1/4 cup caramel ice cream topping
- 1 unbaked pie shell
- 2 tablespoons melted butter
- CRUMB TOPPING, recipe follows
Combine apples with lemon juice and vanilla. Combine pecnas, brown sugar, sugar, cinnamon, and cornstarch; add to apples. Spread caramel topping in bottom of unbaked pie shell. Pour apple mixture over caramel. Drizzle with melted butter. Top with CRUMB TOPPING. Bake at 350* for 55-60 minutes, until golden brown and bubbly.
- 3/4 cup flour
- 2/3 cup chopped pecans
- 1/4 cup brown sugar
- 6 tablespoons cold butter
Combine flour, pecans, and brown sugar. Cut in butter until crumbly.
Thursday, September 25, 2008
In an effort to find better lighting, I took this by our back door. No such luck.
Somehow in my picture-taking frenzy I forgot to take a picture of them fresh out of the oven. Oh wells, you can't have it all.
Next, take a big spoonful of frosting and plop onto a cupcake. Smooth it around and top with sprinkles. I wanted just pink-and-white sprinkles, but you gotta take what IGA will give you.Isn't that gorgeous? Now if I could only sell them for $3 a pop on campus like I could in NYC.
I guess I'll just have to settle on giving them away.
Now since it is Katie's birthday, I whipped up some cute almond bark words to top her cupcakes.
And for Jamie and Hayden, just a simple BABY.
Here is the official recipe for those who are interested:
1 18.25-oz package white cake mix
1 3-oz. package strawberry gelatin
1 cup finely chopped strawberries with juice
3/4 cup milk
3/4 cup vegetable oil
Preheat oven to 350*F. Line 24 cupcake cups with paper liners.
Place cake mix, gelatin, strawberries and juice, milk, oil, and eggs in large mixing bowl. Blend with an electric mixer for 30 seconds on low. Scrape down sides of bowl with spatula. Blend for 2 minutes on medium.
Spoon or scoop about 1/3 cup batter into each cupcake cup.
Bake in preheated oven about 20 minutes or until cupcakes spring back when lightly pressed with your finger. Let cool. Frost with strawberry cream cheese frosting.
Strawberry Cream Cheese Frosting
1 8-oz. package cream cheese, softened
4 tablespoons butter, softened
3 to 3 1/2 cups powdered sugar
1/2 cup mashed fresh strawberries
Beat butter and cream cheese with an electric mixer. Add strawberries and 3 cups of powdered sugar. Add more powdered sugar to reach desired consistency. Yum!