Vacation Baking

In addition to making a stop at Georgetown Cupcake, I also did a bit of baking while I was home. My parents donated twice to my Great American Bake Sale, which earned them two sets of goodies. First I made these Cinnamon Bun Pie Pockets for breakfast on Saturday. They were ridiculously delicious. I think I ate about 4 of them just that morning. They’re definitely best warm but they save well. I got the recipe from Gimme Some Oven and pretty much followed it exactly. Here are some pics:




Here’s the recipe:

Cinnamon Bun Pie Pockets

Ingredients:
2 refrigerated 9-inch pie crusts
1 brick (8 oz.) softened cream cheese (I used 1/3 less fat cream cheese)
1/4c brown sugar, packed
1t. ground cinnamon (mounded 1/2t for filling, mounded 1/2t for topping)
1T sugar
2T butter, melted
1c powdered sugar
2T milk

Preheat oven to 350F.

Unroll both pie crusts and place onto a lightly floured surface (if you are using refrigerated dough they probably don’t need the flour). Using a 3″ round cookie cutter (I actually used the 3.5” Pampered Chef Cut-n-seal), cut rounds out of crust until all crust is used. You should get approximately 12 rounds per pie crust, re-rolling scraps if needed.

In a mixing bowl, mix the cream cheese, brown sugar and (1/2t.) cinnamon until well combined. Place half (12) of the rounds onto a parchment-lined baking sheet. Using a small cookie scoop, scoop a heaping tablespoon of cream cheese mixture onto the centers of the 12 crusts. Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds. Gently press edges to seal (I sealed with the Pampered chef Cut-n-seal).

Place sugar and (1/2t.) cinnamon into a small bowl and mix to combine. Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture. Bake for 25-30 minutes or until tops of pies are golden brown. Once pies are cooled, whisk powdered sugar and cream until mixed well and a desired drizzling consistency. Drizzle over tops of pies. Serve warm.


Then, my mom had requested a mocha flavored treat so I made Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing (Cupcake 1 from Ming Makes Cupcakes). The cupcakes were ok, I think next time I will just make my dark chocolate cupcakes and add espresso to them. The icing, however, was an amazing flavor combination. I love cream cheese icing, but I’ve never thought to make it chocolate. So delicious! I’ll be looking to put that icing on, well, anything in the future. Here is a pic:



Here is the recipe:

Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing

Ingredients for cake:
1c flour
1/2c unsweetened cocoa
2t espresso
1/2t baking powder
1/2t baking soda
1/4t salt
1/2c butter
1c sugar
1 egg
3/4c milk
1/2c chocolate chips

Preheat oven to 350F.

Mix flour, cocoa, espresso, baking powder, baking soda, salt in a medium bowl. In a large bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternating until all is mixed. Stir in chocolate chips. Fill cupcake liners 2/3 full. Bake for 20 minutes.

Ingredients for icing:
1 brick (8oz) cream cheese (I used 1/3 less fat)
1t vanilla
4c powdered sugar
2T cocoa

Mix cream cheese and vanilla at medium speed until creamy. While beating, add sugar and cocoa gradually. Spread on cooled cupcakes.

Enjoy!