Cooking and baking with good friends (Part 2)

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Here is part two of our dinner and baking day!

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After we finished the Creme puffs, Lindsey and Rudy made pesto pasta for dinner while I made Paula Deen’s Red Velvet cupcakes with Cream Cheese frosting .

Lindsey and I make pesto together often, we LOVE pesto. On this day i had gotten a ton of fresh dill from my CSA box so she made a dill, spinach, basil, goat cheese pesto.

I don’t have step by step photos of the pesto just the final (super yummy) product.

Here’s what’s in it-

Basil (from my garden)
Spinach
Dill
Pine nuts
Olive oil
Balsamic Vinegar
Sea salt
Lemon juice

After it was made in the food processor, she heated it on the stove with-
Goat cheese
Feta
Heavy cream

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Now onto the Red Velvet Cupcakes

1- Cream together the butter and sugar

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2- Add eggs, then vanilla

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3- Add red food coloring

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4- Add Buttermilk
( I made it with milk and vinegar since I still don’t have buttermilk, but this time I used a vinegar with honey in it)

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5- Add flour and cocoa

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6- Add baking soda / vinegar mixture (not pictured, oops!)

7- Scoop into pan

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8- Bake, cool, and frost!

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Enjoy! What did you bake this week? I would love to hear what you made this week and see your blog posts about it!

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Cooking and baking with good friends (Part 1)

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This past week my friends Lindsey and Rudy came over to relax and of course we ended up baking and making dinner.

On the menu- Cream puffs, red velvet cupcakes, and Dill /basil pesto.

First up is The Creme puffs.

Sweet or Savory Pâté a Choux by Alton Brown.

1- weigh out your bread flour, add salt and/or sugar.

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2- Heat water and butter in a skillet.

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3- Once melted and boiling add your flour. Stir to combine, then continue cooking over medium heat stirring constantly. ( to remove excess moisture)

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4- Put dough in mixer and mix to help cool.

5- Add eggs, one at a time.

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6- Pipe onto parchment

7- Bake at 425 for 10 minutes

8- Turn the oven down and bake at 350 for 10 more minutes.

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9- Fill with your favorite filling (using a star tip pastry bag)

Lindsey made the filling while I was making red velvet cupcakes so I don’t know what exactly it was, but I to know it was amazing!

Here’s what I know was in to but this isn’t a complete list-
Cream cheese, sour cream, sugar, vanilla, and probably a little cinnamon.

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10- Finally, EAT

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Red Velvet Cake

After my errands today I decided to make a Red Velvet Cake. I have my recipe I have adapted and used for a couple years now for my bakery Elle and Olle’s Goodies and Noms but this week on Pintrest I saw both Paula Deen and The Pioneer Woman’s recipes for Red Velvet and wanted to try theirs; so today I am baking Ree’s ( The Pioneer Woman )

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Here is Ree’s in this link she made it into a sheet cake where as in her book I used it is a layer cake. Though she says it is basically the same recipe.

(I should’ve taken this pictures as one group shot, oops!)
Anyway, first I creamed the butter and sugar.

1/2 pound (2 sticks) Butter
1 3/4 C. White Sugar
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I like to add the food color into the fat ( this is different than Ree’s directions)
And the vanilla. This vanilla paste (pictured) is my absolute favorite thing I have ever found for baking. It is INCREDIBLE, I highly recommend ordering some. Especially if you like making Creme Brûlée or Vanilla cheesecake.

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I also added the salt at this point

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Next add 2 large Eggs
(oops I forgot to photograph this, sorry!)

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I mixed 1 C milk with 1 tsp vinegar, to make a buttermilk substitute.
Also, preparing for the vinegar/baking soda mix

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Alternating I added the cake flour and milk mixture to the batter

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Last, I added the cocoa powder and the vinegar / baking soda. Finished mixing and added half to a oiled and flowered cake pan.

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This only thing I don’t like about the oiled and flowered pan is the residue it leaves on the cake. Next time I will go back to oil and parchment ( Ree only has cooking spray in her directions, I should’ve listened!)

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Now for the cream cheese frosting!

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Yummy! Hopefully soon I will make Paula Deen’s as well.