Archive for the ‘Baking’ Category


I love Autumn. It has got to be my favorite season. I think I even want to get married during the Fall. All the food would be homemade style surrounded by harvest decor, and pies, did I mention that I want lots of pies? Mmmmm…Whoops! Okay, Megan, stop daydreaming. Haha!

I’m gonna be honest with ya. Pies have always been intimidating to me. I think because of the crust. I have no idea why. Ever since I was child I would watch my grandmothers make them and somehow, someway I got it in my head that pies are hard…Until today 🙂

Ladies and Gentlemen, I would like to present to you my very first Apple Pie. I’m so excited (and I’m sure my future husband will appreciate it someday too ;).  I kind of felt like Ma Ingalls in the kitchen today!

I found this recipe on one of my newest favorite sites, My Baking Addiction. I have posted the recipe below, but I would also encourage you to visit the other site as well. And once again, I hope you enjoy this recipe and have a wonderful, blessed day!


*Pie Crust adapted from allrecipes

*This crust turned out so well, but, once again, I will be honest….I like my Amma’s crust better.

2 cups all-purpose flour
3/4 cup and 2 tablespoons shortening
1 tablespoon and 1-1/2 teaspoons white sugar
1 teaspoon salt
1/2 egg
1/4 cup water


In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Notes: I halved the original recipe which was perfect for a 9 inch deep dish pie plate. The recipe I posted is the halved version.

Apple Pie Filling adapted from allrecipes

1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
6 Granny Smith apples – peeled, cored and sliced (my apples were large 6 were perfect)
2 tsp cinnamon
1/4 teaspoon freshly grated nutmeg

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Toss the apples with the cinnamon and nutmeg.
3. Meanwhile, place the crust in your pan.
4. Fill with apples, mounded slightly. Gently pour the sugar and butter liquid over apples. Pour slowly so that it does not run off. Cover with crumb topping (recipe below).
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Oatmeal Streusel Topping
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup all-purpose flour
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter; slightly softened

Prepare Oatmeal Streusel Topping by combining flour, teaspoon cinnamon, nutmeg, brown sugar, and oats. Mix thoroughly, then cut in butter until mixture is crumbly.

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The other day I was given the opportunity to bake a cake for a friend of mine here in Thailand that is graduating from high-school.  I was so excited to finally have an excuse to make a cake again! I quickly turned to my never fail, Better Crocker cook book and came up with a nice/sweet concoction =)

I was a little nervous though, cause I’m no artist (unless I have some hidden artistic ability within that…well…is still hiding) and even though my friend’s mom never requested anything specific, I really wanted to bless my friend by making the cake with more than just plain white frosting. So, I started to mix some colors with my limited about of food coloring, popped in one of the two or three tips I could find, prayed and started moving my hand. For this being only my second cake to actually try to decorate with more than just a fanned strawberry or chocolate chips, I loved how it came out. Simple and sweet 🙂


Starlight Yellow Cake ~

2 1/4 cups all-purpose flour*

1 1/2 cups sugar

1/2 cup butter or stick margarine, softened

1 1/4 cups milk

3 1/2 tsp baking powder

1 tsp salt

1 teaspoon vanilla**

3 large eggs

1.) Heat oven to 350 degrees. Grease bottom and sides of  2 round pans with shortening; lightly flour.

2.) Beat all indrediants with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.

3.) Bake 25-30 minutes, or until toothpick inserted in center comes our clean or until cake springs back then touched lightly in center. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

4.) Split the  layers into two more layers so as to make four. Generously fill with White Mountain Frosting and cover cake with Vanilla Buttercream Frosting.

White Mountain Frosting ~

1/2 cup sugar

1/4  cup light corn syrup

2 TBSP water

2 large egg whites

1 tsp vanilla

1.) Mix water, sugar and corn syrup in 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. FOr an accurate temperature readying tilt saucepan slightly so mixture is deep enough for the thermometer.

2.) While mixture is boiling, beat egg whites in medium bowl with electric miser on high speed just until stiff peaks form.

3.) Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.

Vanilla Buttercream Frosting*** ~

3 cups powdered sugar

1/3 cup butter

1 1/2 tsp vanilla

1 to 2 TBSP milk

1.) Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

2.) Gradually beat in just enough remaining milk to make frosting smooth and spreadable.

*If using self-rising flour, omit baking powder and salt

**I always add a bit more vanilla than the recipe calls for.

***For my cake, I doubled the Buttercream frosting.

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My Dear Readers,  🙂 

I promise you that I am not lost! I am just in the country of Thailand at the moment!  I apologize for the lack of posts lately and I am going to try to keep up with the blog. I just have been trying to settle into my new surroundings these last two weeks. How would you like to learn some Thai recipes?! I’ll need to find some 🙂 .  Thank you for sticking with me! 


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These bars taste so good. But, they do need to cool completely like the directions say to or else they fall apart. I had made them in the evening so we let them sit all night to let the flavors mix. We enjoyed them much more the next day. 

1 1/2 Cups graham cracker crumbs

1/2 cup Hershey’s Cocoa, divided

1/4 cup sugar

1/2 cup (1 stick) butter or margarine, melted

1 can (14 oz. ) sweetened condensed milk (not evaporated milk)

1/4 cup all-purpose flour

1 egg

1 tsp. vanilla extract

1/2 tsp. baking powder

3/4 cup chopped nuts

2 cups (12-oz. bag) Semi-Sweet Chocolate Chips


1. Heat oven to 350 degrees F. Stir in graham cracker crumbs, 1/4 cup cocoa and sugar in medium bowl; stir in butter, blending well. Press mixture firmly onto bottom of ungreased 13x9x2 inch baking pan. 

2. Beat sweetened condensed milk, flour, egg, vanilla, baking powder and remaining 1/4 cup cocoa in small bowl. Stir in nuts. Spread evenly over prepared crust. Sprinkle with chocolate chips.

3. Bake 25 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature.

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1 cup butter scotch chips

1/2 cup butter, softened

1 1/2 cup all-purpose flour

1 cup brown sugar

2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla extract

2 eggs

2 cups mini marshmallows

2 cups semi-sweet chocolate chips


1. Heat oven to 350 degrees F. Grease or line a 9×13 inch baking dish.

2. In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. As soon as the butter and chips are melted remove from heat and transfer contents of the pan to a mixing bowl. Be sure not to over heat the butter and butterscotch chips or they will separate and appear curdled.  Cool mixture to room temperature.

3. Using an electric mixer, beat the vanilla and eggs into the butterscotch mixture. Combine flour, brown sugar, baking powder and salt. Gradually add to butterscotch mixture. When blended (the batter will be relatively thick) mix in the chocolat chips and marshmallows.

4. Spread the batter evenly into the prepared pan. Bake for about 25 minuted. The center will feel a little soft, but will firm while cooling. Let cool 2-3 hours before cutting. Enjoy! These are SOOO good 🙂 .

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  Sugar cookies are great because you don’t have to make them just at Christmas time. One time I made them in the original round form and kept the frosting white. Simply sweet. 🙂

Serves: 3-4 dozen
From: Mrs. Martin (during a cookie exchange)

1 1/4 cups sugar
1 cup shortening
2 eggs
1/4 cup pancake or maple syrup
1 TBSP vanilla
3 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Combine sugar and shortening in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat til fluffy. Combine flour, baking soda, powder, and salt. Add gradually to creamed mixture. Mix well. Divide dough into 4 quarters. Refridgerate at least one hour. Spread 1 TBSP flour on waxed paper. Plae one fourth dough on paper. Sprinkle with flour and cover with second sheet of paper. Roll dough to 14″ thickness. Cut with cookie cutters.  Place 2″ apart on cookie sheet and bake @ 375 degrees for 5-7 minutes. Do not over bake. Cool on foil.


1/2 cup shortening

1/2 cup butter

4 cups conf. sugar

2 TBSP milk or water

1 tsp. vanilla

Mix all ingredients, adding milk in small amounts until desired consistency is reached. Use food coloring and decorate as desired.

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No Picture…OOPS!!

I am sorry for not posting a picture of the cake. We were so busy trying to get everything prepared, that I never took one. It’s too bad really. It turned out really nice.

Upcoming Recipe:

Bacon Wrapped Mini-Sausages

(Edit) Ultimate Sugar Cookies

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