Sweet Potato Pie: A Guest Post @ Awesomesauce & Other Experiments

I was invited to write a guest post on my friend Tasha's blog, Awesomesauce & Other Experiments.

I've known Tasha for almost 15 years, ever since we had the good fortune of being assigned adjacent rooms in 1st year university.

Tasha and I share many common interests: baking, cooking, reading, knitting, blogging, and generally being awesome. We also share a love of sweet potatoes, so for the guest post I decided to try making a sweet potato pie.

Click on over to Awesomesauce & Other Experiments and check out the full post!

Applebee's Lunch with Mom #FoodPicFriday

I had a lunch date with Mom on Wednesday and we ended up at our usual place: Applebee's. It was really nice to catch up and eat some tasty restaurant food, something I do very rarely these days.

We started with the chicken bites and they were crispy and spicy and really easy to eat.

Mom had fish and onion rings for lunch and I had crunchy shrimp and fries.

It was a very deep fry kind of lunch, but it hit the spot!

Kitchen Tips

I had some fun in the kitchen today making a pie (post to come next week) and I learned a few things I thought I would share with you.

1. When using a corded electric hand mixer to blend ingredients in a pot on the stove, be sure to keep cord away from the burner.

2. When baking a pie that is REALLY FULL of filling on a baking sheet, be sure to use a baking sheet that doesn't warp when heated. A warped baking sheet will cause filling to drip out and make your kitchen smell like burning sugar.

3. Always have fun, even if you burn the cord of your hand mixer or have a bunch of filling drip out of your pie.

My Going Outside Outfit

It's been so cold that I abandoned my desire to knit a balaclava, and went ahead and bought one at the Canadian Tire. Trying on a balaclava at a retail store is a little awkward, as every image I have in my head of people wearing them in a store is when they are about to rob the place. Luckily I didn't have to try the balaclava on very long to know I loved it - the hot pink won me over. Score! At the check out this hat rang up as "childs", so I guess it is confirmed that I have a small head because it fits perfectly.

The balaclava does what it's supposed to do too, as I was brave enough to test it on a cold day earlier this week. The uncovered space around my eyes still gets a little too cold for long walks, but at least I can go outside for little jaunts now.

The funny thing about getting your photo taken while wearing a ski mask? I'm still smiling as wide as ever. Can you tell?

Rainbow and Cloud Cupcakes

I really love adding colour to my baking. The Wilton gel colours are so fun and easy to work with, over the past few years I have been colouring everything I can. I've made colourful cake for cake pops, sugar cookies, various icings, fudge, green bread, and my all time favourite colour experiment: rainbow cake. I really do find it a lot of fun.

This past weekend I transformed the rainbow cake idea into rainbow cupcakes. I used marshmallow buttercream for icing and I ended up with some pretty rainbows with clouds on top. I love these cupcakes (even the cupcake wrapper looked good).

Rainbow Cupcakes - Ingredients
1 box white cake mix; batter prepared as per package directions
Gel food colousrs: red (no taste), orange, yellow, green, blue, purple
6 bowls and 6 spoons
Patience while layering the cake batter

Method
Step 1. Gather supplies: Prepared cake batter, food colours, bowls, and spoons.

Step 2. Separate the batter evenly between 6 bowls. Dye each bowl a colour of the rainbow.

Step 3. This is the tedious part and requires a bit of patience. Layer your colours into cupcake pan lined with baking cups. I sat at the table and did this and it took me about 45 minutes to make 21 cupcakes. So just be aware that this will take time.

Start at either end of the rainbow spectrum (I started with purple) and add colours in order (or reverse order) along the spectrum R-O-Y-G-B-V. For the first layer, I used a toothpick and spread the purple batter out evenly to ensure the bottom of the baking cup was completely covered.

Keep adding your colours, 1 teaspoonful at a time until each cupcake has six different colour layers in it. Don't worry about the colours spreading evenly across the batter below it, I found that gravity and the baking process evened them out for me.

Step 4. Remove from oven and cool on wire rack.

Marshmallow Buttercream - Ingredients
1/2 cup butter, at room temperature
2 cups icing sugar
1 jar Marshmallow fluff

I previously blogged about Marshmallow Buttercream here. To prepare: cream butter. Blend in icing sugar in 1/2 cup intervals. Stir in 1 jar of Marshamallow fluff. Done. This icing is both easy and tasty.

I thought the marshmallow in the butttercream would add a cloud like feel to the top of the cupcake, so I prepared it and piped it on using a 1M tip.

Absolutely loved how these turned out. So pretty and fun to eat.