Food Flight

An aviator's culinary adventures

Valentine’s Cookies March 6, 2010

Filed under: Cookies — flyingbubble @ 1:17 pm
Tags: , , , , , , , , ,

I’m sure many of you readers anxiously checked my blog on the days leading up to the holiday of Love (and cookies and candy).  I’m so sorry to disappoint, I made cookies of course, I just didn’t post them.  Better late than never!  There’s not much to say here as these are a variation of the chocolate star cookies I posted earlier.  This time I used red velvet cake mix with cream cheese frosting, and strawberry cake mix with pink vanilla frosting.  I made these for my roommates since they were both returning home on February 15th.  Unfortunately they were so delicious that I ate all the strawberry cookies (despite having frozen them to deter myself, apparently the strawberry cookies are just as good frozen).  I made another batch with a coconut cake mix and the powdered sugar homemade icing (colored pink).  Its just so simple to grab a box of cake mix and you can try any of the flavors on the shelf using the same process!  Here’s the eye candy/photographs:

 

Star Cookies January 12, 2010

Filed under: Cookies — flyingbubble @ 3:18 pm
Tags: , , , , , , ,

My friend Mary had a birthday recently so I pulled out my cookie book and scoured the pages for the perfect celcbration treat.  I didn’t have a lot of time so I decided to try a simple recipe for chocolate cookies that looked awesome because of the icing.  When the cookies come out of the oven they’re still soft so you press a cookie cutter into the top to create an indented pattern that can later be filled.  It’s great for stacking cookies because the imbedded icing is less likely to stick to other cookies.  These are “star” cookies because that’s the only cookie cutter I had which was small enough for my cookie size.  I don’t have the exact recipe here right now but here’s the basics.

Ingredients:

I box chocolate cake mix (equally good with any other cake mix flavor)

1/4 cup oil

2 cups powdered sugar

2-3 Tb milk

2 eggs

Directions:

Preheat oven to 350 (I’m not positive but I think most cookies bake at 350).  Mix ingredients together in a bowl until well incorporated.  Using a teaspoon scoop dough and form into round balls, place 2 in apart on a cookie sheet.  (I got 48 cookie balls out of my batch).  Then press a glass into sugar and then flatten each cookie ball with the glass.  Bake in the oven for 8-10 minutes.  As soon as you pull the cookies from the oven gently press a cookie cutter into each one to create the design.

For Icing:  Whisk together powdered sugar and enough milk to achieve a thick but pourable icing.  Then mix in food coloring of your choice.  (I whisked the sugar in four separate bowls of 1/2 cup sugar to easily create 4 different colors).  Pour or scoop icing into a ziplock bag and snip the very end (I tried to make the hole as tiny as possible) to create a piping bag.  Then pipe the icing into the indent of the cookies.  Allow to cool and dry (the cookies don’t necessarily have to cool before the icing step).

 

Gingerbread House! December 12, 2009

Filed under: Bread,Dessert — flyingbubble @ 12:42 pm
Tags: , , ,

Wow, I didn’t realize it had been over a month since my last post here.  I’m sorry to leave everyone hanging for so long, especially over Thanksgiving, I probably should have posted something.  I spent that holiday in South Carolina with my roommate and didn’t do the cooking.  I just haven’t done much noteworthy cooking in a while.  I’m here now to change this terrible trend with some new posts.  I never built a gingerbread house growing up so I decided that this would me my year to finally make one.  I cheated a bought a kit so all I really had to do was construct and decorate.  I needed to take some baby steps before diving into a gingerbread house from scratch.  Here are some photos of the house that has been sitting on our counter for the last two weeks.  I even put our house number on the front! 🙂

 

They’re Little Cakes! September 26, 2009

Filed under: Dessert — flyingbubble @ 12:14 am
Tags: , , , ,

I made two kinds of cupcakes last night.  Sometimes when that muffin pan is staring you in the face you just have to surrender.  Fortunately for my health, I had a cookbook on hand with a healthy spin on these cute little desserts (btw, desserts has two S’s because everyone wants seconds).  I chose two recipes from the book because I couldn’t decide on one, and these were the two that would require the least amount of grocery shopping.  That’s the real reason, but my cover story is that I wanted one to represent summer which is sadly leaving us and one to represent the coming fall season.  The summer cupcake is Pina Colada and the fall cupcake is of course PUMPKIN!! (my favorite part of fall).  As the cookbook named it “iced ‘n spiced pumpkin puddin’ cupcakes”. These recipes were ridiculously easy to make. I made both in the same night in barely any time. Here are the recipes:

pumpkinCC1 pinacoladaCC1

Iced n Spiced Pumpkin Puddin Cupcakes

pumpkinCC2

cupcakes:

2 cups moist-style spice cake mix (1/2 an 18.25 oz)

1 cup canned pure pumpkin

1/3 cup fat free liquid egg substitute

1/8 tsp salt

frosting:

1/2 cup plus 1 Tbsp Cool Whip Free, thawed

2 tablespoons Splenda (granulated)

2 tablespoons fat free cream cheese, room temp

1 Tbsp canned pure pumpkin

1 tsp sugar-free, fat free vanilla instant pudding mix

1/8 tsp cinnamon

Directions: Preheat oven to 350.  In a medium mixing bowl, combine all of the frosting ingredients, stirring until well mixed.  Refrigerate until cupcakes are ready to be frosted.  In a large mixing bowl, combine all of the cupcake ingredients with 1/2 cup water.  Mix until blended.  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute cake mixture among the cups.  Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean.  Cool cupcakes completely, and evenly distribute frosting among the tops. Yum!

Makes 12 servings

Per serving (1 frosted cupcake): 112 calories, 1.75g fat, 200mg sodium, 22g carbs, 0.5g fiber, 12g sugars, 2g protein.

pinacoladaCC2

Pina Colada Cupcakes

cupcakes:

2 cups moist-style yellow cake mix (1/2 of an 18.25oz)

1 1/2 8 oz cans crushed pineapple in juice (not drained)

1/2 teaspoon coconut extract

Frosting:

4 oz canned crushed pineapple in juice (drained)

1 Jell-O Sugar Free Vanilla Pudding Snack

1 1/2  tablespoons fat-free cream cheese, room temp

1/8 teaspoon coconut extract

1 no-calorie sweetener packet

Directions: Preheat oven to 350 degrees.  In a medium mixing bowl, combine all frosting ingredients and mix until blended. Refrigerate until cupcakes are ready to be frosted.  In a large mixing bowl, combine cake mix with undrained pineapple.  Add coconut extract and mix until thoroughly blended.  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute cake mixture among the cups.  Bake in the oven for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.  Allow cupcakes to cool completely, then evenly distribute frosting over the tops.  Refrigerate until ready to serve.  Time for a cake-tastic, tropical fiesta!

Makes 12 servings

PER SERVING (1 frosted cupcake): 115 calories, 1.75g fat, 171mg sodium, 23g carbs, <0.5g fiber, 13.5g sugars, 1g protein

 

HAPPY BIRTHDAY COLLEEN September 17, 2009

Filed under: Dessert — flyingbubble @ 8:24 am
Tags: , , , , ,

Today is my roommate’s birthday so last night I spent the evening baking her a cake.  I had been wanting to try this recipe and this was the perfect opportunity.  I had to go out a buy a hand mixer because I didn’t already own one.  I’m slowly building my collection of kitchen tools so the foods I post here may get more difficult as I acquire the proper utensils to accomplish them.

For now, I’m post the photo I took this morning, later I will post photos of the inside (we haven’t cut the cake yet) and when I get my cookbook back from my boyfriend’s house I will post the recipe as well.

The cake is an Albanian Walnut cake with a Lemon glaze.  I baked two 8″ round cakes with glaze (the glaze gets cooked on/in) and then stacked them with a layer of lemon zest cream cheese frosting sandwiched between.  Then I frosted the cake in the same lemon zest cream cheese frosting and to decorated I got some food coloring spray paint and sprayed pink all over. Then I used purple and blue frosting for the writing and stars.  I’ll have to comment on how it tastes, at this point I’m hoping for the best as I’m not sure if I baked the cakes correctly in the first place. At least it looks nice 🙂birthdaycake

birthdaycake3

birthdaycake2