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Category Archives: Cake/Cupcakes/Cookies/Pies

Baked Alaska Cupcakes

Hands down, these cupcakes are the best dessert I have ever made! Micaela and I made these to celebrate the end of our geography lesson on Alaska. Alaska does not have an official state food and she wasn’t up for Moose steak 🙂

We started this project on Friday evening by making Alton Brown’s Chocolate Ice Cream. Alton Brown is our food geek hero, so we don’t mess with his recipes at all! This ice cream is absolutely wonderful!

I love watching Micaela in the kitchen, she doesn’t even realize that she is practicing her math and science skills! Math is her leading cause of dramatic headaches 🙂

On Saturday the ice cream was definitely finished so we set off to make our cupcakes. Sprinkle Bakes was our favorite recipe, and picture…heck, she set it on fire! We swapped out regular flour for King Arthur Flour Multipurpose Flour, Gluten Free, 24-ounces and baked the cupcakes according to the directions.

Since I had no intentions of lighting these cupcakes on fire, this is never a good idea in my house with four small children within an arm’s length, we left the cupcake wrappers on and just cut out the 2 inch divots in each cupcake. The kids then eagerly devoured the little cake bites that were removed. The cake was deliciously fluffy and light! No gluten lover in my house could tell the difference, which is always a plus in my dining room!

Once the ice cream was in the cupcakes we put them into the freezer and ate dinner, which Daddy and Papiere were grilling while we baked.

Post dinner we returned to the kitchen and whipped up some meringue according to the original recipe. This recipe produced A LOT of meringue, probably 3 times as much as we needed, so we’ll definitely cut this back next time. We aren’t much for fancy cupcake frosting, and when it’s meringue we are definitely not fancy! We are goopy and glutinous 🙂 Enormous dollops of meringue topped these cupcakes and were browned in the broiler until they looked like perfectly roasted marshmallows…

and then there were no cupcakes.

Thank you, Alaska, for being so yummy in cupcake form!

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Coconut Cream Pie

Isn’t she beautiful?!?! She should be, she took a while to make..plus, I’m bias. Oh, and my forearm now looks like it belongs to Popeye 🙂

Making a coconut cream pie from scratch (well the filling from scratch) is definitely a time commitment. So, make sure that you have about an hour and half to do this….with nothing else to do because you can’t walk away!

I used the recipe from Pinwheels. The directions seemed easy enough, and I had everything required to make it. However, there is not a time indicated in the directions for making the filling….so I was really lucky that I did this after my kiddos went to bed. I only changed 2 things from the original recipe. I toasted 3/4 cup of shredded coconut for the topping, and I waited to toast it until right before I wanted to put it on the pies.

I used pie shells that you can buy in the freezer section of the grocery store (this recipe is for two pies). I baked them at 425 degrees F for 10 minutes. When they were done I made the filling according to the directions. I learned that bringing something to a boil over low heat takes a REALLY long time! It will come to a boil…about an hour after you start stirring it over low heat. I followed the directions to a T though and stirred it the whole time. When it started to boil I took it off the heat and added the coconut as directed and poured the filling into the baked pie crusts. The consistency looked like this.

Then I put them in the fridge and went to bed at 2 a.m. I know, crazy!

At 7 a.m. when my six year old little darling tapped me on my nose I got up and we came downstairs. We spread the coconut shreds out on a foil lined baking sheet and browned them. I toasted 3/4 cup of coconut shreds, so I had to brown them longer than the 5 minutes called for…I watched them the whole time, and at the 5 minute mark I spread them around on the sheet with a fork every minute until they were toasted. It took about 8 minutes total.

We let the toasted coconut cool while we put the whipped topping on the pies. I just used cool whip. Then we sprinkled the pies with the toasted coconut and put them back in the fridge….again, doesn’t the final product look lovely.

Here’s the results: 4 out of 5 eaters loved this pie! The 5th eater was the one I was trying to impress, but sadly, he prefers instant pudding…so that’s fine, he can stick with Mrs. Smith or Sara Lee. If you don’t like homemade pudding I would also recommend you just stick with the non-homeade version.

I can honestly say that I loved this pie and I’ve never really been a big fan of coconut cream pies before. I don’t mind working hard on something for a long time if it’s really good, and this I’ll make again for company. I do think that next time I will just put all of the filling into a deep dish pie shell and then make a huge mound of whipped topping for the top layer as well. I also recommend that you wait and put the toasted coconut on the pie right before you serve it. If you put it on and refrigerate it it will get a little chewy, but nothing too bad. This pie is creamy and the coconut milk gave it a very real, yet mild coconut flavor. I don’t like overbearing, fake flavors in pies and this was definitely in the real flavor category!

Thank you Pinwheels for the delightful recipe!

Peach Cobbler Cupcakes

Yesterday we arrived home to a beautiful bag of fresh peaches picked at a local orchard. They are “seconds” that can be purchased at a steep discount because they just don’t cut the “beauty” standards for regular grocery stores, but they taste absolutely divine! What a wonderful gift from our friends! This week my kids also learned about Alabama for their geography lesson…and peaches are one of Alabama’s state foods. Why not end the lesson by making peach cobbler cupcakes!

I found the original recipe at Cupcake Project and then adjusted it a little bit. I doubled the recipe and made it using a combination of King Arthur’s Gluten Free All Purpose Flour and Bob’s Red Mill Almond Meal instead of regular all purpose flour. I also pealed the peaches before roughly chopping them. My kids are not really fans of fruit skin unless it is on a piece of fresh fruit. I’m sure that regular flour and skin on the peaches would taste great, too, though.

My little sous-chefs loved folding in the peaches!

The kids weren’t into frosting, so I didn’t make any for this cupcake. I just sprinkled some brown sugar on top of the finished cupcakes when they were still hot.

The final product was a very moist and fluffy cupcake with a mild peach flavor that was true to the natural flavor of the fruit. It was delicious!

Since I used gluten free flour and almond meal I expected to have to adjust the baking time a little as well, so I set the timer for 20 minutes and toothpick checked every minute. They were done at precisely 23 minutes.

If my kids were more patient, or we were having company these would be an incredible dessert served with fresh peaches and whipped cream or vanilla ice cream.

This is the recipe with my adjustments, but the original can be found here.

Yield: 32 Cupcakes

– 2c. King Arthur Gluten Free All Purpose Baking Flour
– 1c. Bob’s Red Mill Almond Meal
– 2 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1c unsalted butter, room temperature
– 1 1/2 cup brown sugar
– 1/2 cup sugar
– 4 eggs
– 1 cup sour cream
– 2 tsp vanilla extract
– 2 1/2 c peaches, roughly chopped (about 4 medium sized peaches)

1. With a fork, whisk flour, baking powder, and banking soda in a bowl.
2. Beat butter and sugars in a large bowl for 1 minute until light and fluffy.
3 Beat in eggs, sour cream, and vanilla extract until blended.
4. Mix in flour mixture.
5. Fold in peaches.
6. Fill cupcake liners 1/2 full.
7. Bake at 350 degrees F for about 23 minutes or until a toothpick comes out of the cupcake clean.
8. Sprinkle with brown sugar.