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Lemon Meringue Pie: Delicious!

I’ve first discovered this pie when reading “Amelia Bedelia” as a young child. However, the pie never appealed to me…until recently. I saw a post about it on my Facebook page. That triggered me to want to make it.

It’s kind of involved and not too easy. You have to temper egg yolks into a preserve-like mixture and not end up making scrambled eggs by mistake. That made me kind of nervous, but I succeeded with the tempering.

You also have to blind-bake the crust. What that means is you make the pie dough, put parchment paper on it, and pie weights on it. That will bake some of the crust, but not the whole thing, especially the bottom. It makes the pie crust just right, not too soggy or hard. This is essential with lemon meringue pie.

The process took a while, and to the point where I didn’t experience hunger while cooking it. In spite of never making or eating it before, it came out delicious! In fact, it became addictive. I would eat a few slices a day. I also got excited to tell others about it, including my friends.

One thing you should take seriously, though, is letting it chill several hours. I mean that. Otherwise, the lemon part will be liquid-like, and a bit messy, as in the picture above. I sliced it too soon. If you keep it refrigerated overnight, it’s even better. The pie will look like a pie.

I believe I got the recipe from “Sally’s Baking Addiction”. You can Google something such as, “Lemon meringue pie Sally’s Baking Addiction” and try it. Patience and care are important, though. Take your time with the steps, and hopefully, you’ll enjoy it.

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Rainbow Cupcakes, Rainbow Cupcakes, I Loved You

Ooh, pretty colors. Lots of people admire bright prismatic hues, especially in desserts. I am no different. That above is a multi-colored cupcake I baked from scratch.

How did I do it? I used a vanilla chiffon cake recipe, divided the batters into different bowls, dyed them various colors, piled them up in the muffin cups, and then placed them in the oven. I added green frosting to some (not pictured) and consumed those. They were delicious!

That was…just for a few days. Unfortunately, they warmed in the container and went bad. So, I had to throw them away. Bummer! And that recipe had succeeded with me before.

Excellent vanilla cake recipes from scratch are hard to find. Not kidding. In the past, I’ve often preferred boxed cake mixes when it came to the vanilla flavor. However, I have a friend with a peanut allergy and she’s been to many of my parties. Since there aren’t a lot of nut-free bakeries in my area (there are only a few, and several minutes away from my house), when the friend with the nut allergy comes, I have to make the cakes from scratch. They’ve come out good before at every party I’ve had.

Anyway, regardless of the previous success with that recipe, if I choose to make vanilla cake or cupcakes again, I will likely find another formula to follow.

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When I Made White Chocolate Raspberry Cheesecake

During quarantine, I missed a lot of my favorite commercial foods. One of those included white chocolate raspberry cheesecake from the Barnes & Noble café. It was super-delicious—both that and the one I made.

There is a lot involved, though. You have to make raspberry preserves, crush Oreos and bake them as a crust, and melt white chocolate as well as prepare the actual cheesecake.

While this particular “error” worked out in the end, I melted white chocolate chips instead of using the special kind the recipe recommended since I did not have it. However, that substitute was technically incorrect, and would have messed up the final creation. Luckily, though, my mom taught me a trick to avoid a bad cheesecake. That was to add milk to the white chocolate, but a little at a time. And guess what? It resulted in a great dessert. I would eat the cheesecake pretty much every day.

Aside from the white chocolate thing, the raspberry preserves, Oreos, and cheesecake were no problems preparing. Like many, I stress-baked when pretty much nothing was open. I’ve baked a lot less these days. However, I did make rainbow cupcakes from scratch recently. But I might save that for another post.

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I Had a Blast with These Blueberry Muffins!

When lockdown began, I stress-baked like crazy. I normally love the blueberry muffins from Dunkin’ Donuts (or now just Dunkin), and I still could have gotten them to go. Where I live, many restaurants still offer take-out, delivery, or curbside pickup.

Anyway, I tried making these muffins using a kopykat recipe from the Internet. It called for a special Dunkin creamer. But I didn’t have that.

So, I used either half and half, heavy cream, or both. Whatever I did, it made the muffins super-moist and delicious. I had learned that the more fat content a dairy product contains, the softer it makes the baked good.

I also used a mix of frozen wild blueberries as well as fresh blueberries. I even included some fresh raspberries and blackberries. Mixed berry muffins rule!

That was technically what they were. But there were more blueberries than raspberries and blackberries. So, I guess they could have still been called blueberry muffins.

I ate them like crazy. That’s right, they tasted that delicious. I probably will remake these muffins again, regardless of when restaurants in my area reopen their dining sections.

Since making these muffins, I’ve sometimes been swapping out water or whole milk with half and half and heavy cream with other recipes. You could try that, too.

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The Most Delicious Homemade Brownies Ever…it’s a Miracle!

Homemade cooking involves less preservatives and more control from you. And with the coronavirus forcing people to be in their homes pretty much all the time, I have to do most of my own cooking. I do love going out, and I will admit that prior to the covid-19 crisis, I barely cooked and spent more time eating out, and a lot.

However, now that dining out is no longer an option (only takeout and delivery are available in New York), and I’ve been cooking at home, I’ve noticed that I feel more energetic and am losing weight again.

Okay, this is not a health post. But all of that is true. Anyway, let me talk about the brownies I made.

They taste kind of like the ones made from boxed mixes. I’m not kidding. The only difference is that their textures at the top aren’t flaky, and most importantly, I know what went in them.

My guess of why they are fudgy and not cakelike is that the flour ratio is sort of smaller than the rest of the ingredients. Not once have I seen that in any other homemade brownie recipe. So, bravo to the creator of this one.

I can’t find the recipe again through my Google search. But I do find that the other recipes have similar formulas, by using less flour. So, if you try one of those recipes, you may be satisfied.

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Everything is Better Homemade, Including Cream-Filled Cupcakes

I used to like commercial-made cream-filled cupcakes. Now I don’t because they taste artificial. There are, like, so many chemicals in them. I won’t even eat Twinkies anymore because of that.

Anyway, I have baked homemade cream-filled cupcakes in the past. They didn’t turn out as well as the most recent time. That was when I went to a New Years Eve party this past winter. That is why the cupcakes say 19 or 2019.

The writing there was done with commercial icing. However, the ganache on the tops was cooked from scratch. Some of the cakes were made from scratch too. But the others came from a boxed mix. Why, you may ask? I ran out of the homemade batter. So, I bought a boxed mix.

Regardless of what I said in the title, the boxed mix kind of tasted better. Don’t worry, the filling was also created from scratch. It had marshmallow crème. That was probably a crucial ingredient for the texture.

These cupcakes turned out to be popular at the party. Not like crazy, but people enjoyed them, including myself.

Now how did I fill them? Well, technically, you’re supposed to squeeze them into the bottoms from a pastry bag. But I didn’t have that patience. So, I scooped up the tops, spooned the filling in, removed the bottom halves of the parts I pulled out, and put the tops back on. Then I frosted them with the ganache and wrote on them with the icing.

There you have it. Do you love cream-filled cupcakes? I do!