Thinking outside the Suga' Shaka'

Thinking outside the egg carton, outside the butter bell.

These are all things that could describe the recent baking shenanigans that occurred with my fabulous baking partner in crime, Kim.

It all started with an idea.  And then cupcake wrappers.

I'm tired of the world telling me that I can't do things.  Apparently, so is Kim.  Just because something has always been done a certain way, doesn't mean it has to be that way always, does it?  

Take our idea, for example.  Pineapple upside down cupcakes.  Only, clearly you wouldn't be able to turn the cupcake upside down after baking.   So a new term was needed...and coined.

BOTTOMS UP Pineapple cupcakes

Pineapple is a must.  Drain and Strain.

Kitchen Aid.  A friend to help.

Start by taking your yolks and firming them up a bit...you are going for a lemon yellow color here.

While those yolks are spinning in the pool, start up a pan of brown sugar and butter.  Melty goodness.  You will probably want to employ an extra set of arms here.  While you have the sugars out, throw some at those yolks.

Add flour, baking powder and a touch of salt to the yolky mixture. 

POP QUIZ/SURVEY:

When the recipe calls for you to mix the dry ingredients to the wet, do you actually mix the dry in a separate bowl first, or just add it all in as it comes?  

Does it make me a bad baker to admit that I sometimes don't premix, and I'll just add in the dry together. Does it really make a difference for them to mix together first?

Kim thinks it proves we have time management skills.  

You be the judge.  Comment below.

Anyhow, back to the bowl.  While your drys and wets are mixing, you need to form some stiff peaks with the egg whites you didn't use earlier.  This is where you might have read ahead and noticed that you needed to preform this step, and if you were a smarty-pants, you might have done this very first and then set the whites apart.  

Or you could have been super slacker this morning like me, and decided on purpose not to stiffen the whites first, and save that step for your afternoon arm workout.  Either way, you are going for stiff peaks here!  Keep mixing!

Fold the two together.  Gently.  Folding is a delicate process, incase you didn't learn that from your childhood laundry lessons.

Scoop into waiting cupcake liners and pop into a hot box, aka. Oven.

Meanwhile, your extra set of hands should be stirring your butter and brown sugar.  Add pineapple and cook away.  You are aiming for a thick mixture, careful not to turn your back on the process, so it doesn't burn!  Add pecans just as it starts to thicken.

Once your mixture is able to be separated without the liquid running, you can stick a fork in it.

Done.

So instead of turning the cake upside down, you cook the bottom's separately and add them to the top.  

Scrumptious.

Chicken Pot Pie with Cream Cheese and Chive Biscuits

So I found this recipe on my favorite blog a few years back, and finally decided I'd make it.

I'll admit upon first look, it was a little daunting, as I've never made my own biscuits, or cream sauce for that matter.  But, Joy makes it all seem so do-able!  So, in an act of bravery I attempted the recipe.  Only, I omitted the peas, because who I made it for doesn't like peas.  Not sure I blame him, peas are kinda disgusting.  Here's my proof:

I recommend that you cook this longer than the 23 minutes suggested in the recipe...because my biscuits didn't quite make it to done.  But it was still super yummy!

Buttermilk pie.

It's delicious I hear.  I wouldn't know, because I never have actually eaten it.  But I'm trusting people I know that have dignified classy taste buds.

Anyhow...I was planning a little visit to my good friends at camp, and to encourage them a little, I thought I would bring them a little treat.  I happen to know that my friend Jilly likes buttermilk pie.  Heck--I think she  just likes food in general!

So I set out to make a buttermilk pie.  After perusing my favorite site, I found a recipe for Buttermilk Pie with Blackberry Sauce with I thought would do the trick.

Definitely read the recipe and follow it...I just thought I'd throw visual steps in the process at you.  And provide some tips from the non-pro baker!

When cutting your butter, it's best to make sure its really cold.  This way it doesn't incorporate into the flour mixture fully--makes for a better crust, flaky.  Goodness.

Mix up all the dry crust ingredients first.  When it comes to crust making...order is important!

Marriage.  It's a good thing.

Mix (or mex...if you are some people I know)...until it looks like the beach in a bowl.  I'd kill for a sandcastle right about now.  :)

Some people like to be all classy and measure out the dough, then roll it out and place it in the pie dish.  Me...I went with the press and go method.  Whatever crusts your pie, no matter.

Eggs.  Yumm...I know I've been promising info on eggs, it'll happen!  Patience, grasshopper!

Sugar mixture.  Mexture.  :)

Add sugar to eggs.  Marry.

Slowly add in buttermilk.  Cutardy goodness.

Pour into shell.  Bake...sing it with me now:  "It's getting hot in here, lets bake up nice and firm!  I am getting so hot, I wanna take my crust off!"

And melt the jam down.  Add the liquor.  I would have had a pic of this process, but seeing as how I was trying to prevent a 5 alarm fire at the same time, it didn't happen.  Tip--REMOVE jam from heat, then add alcohol.  Turns out, Alcohol is HIGHLY flammable.  who knew?

And the pie.  It looked much more appetizing before I drove for an hour with it bouncing around the front seat of my car.  But I forgot to snap that pic as well.  Hence...I'm the non-pro baker. :)

Check out Joy's pie.....it looks much yummier...but I'm sure they tasted the same.