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Animal Sugar Cookies

December 31, 2011 by brokenheartedbaker

I’ve been staying with my mom for the past week, and since she loves giraffes, I made her some giraffe cookies.  I used a Martha Stewart recipe for the dough, but I am sure that using any sugar cookie recipe you prefer will do. I also used a Martha Stewart recipe for the icing. When I tasted it, I was nervous because it wasn’t too sweet, but once I tasted it on the cookie, I was pleasantly surprised. I was able to make different colors with the icing by simply adding food coloring to the mixture.

Here are some pictures of the process:

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I’m back!

December 31, 2011 by brokenheartedbaker

So, I know it’s been a super long time since I blogged, but I am happy to say that I am back!  It’s been an insane few months.   After working three job (including teaching FOUR undergraduate classes), and going to graduate school at night, I am officially exhausted.  I made the decision to quit one of my jobs, and focus more on my studies.  This means that I will be extremely broke, but since I’ve already deemed 2012 “the year of psychological health,” I know in my heart (and my head) that it was the right decision.

I have said this SO may times in the past, but I think I want to go on a date this year!  At the very least I’m planning on forcing myself to be a bit (or maybe A LOT) more social.

Life didn’t really work out the way that I thought it would, but I am sure many men and women feel the same way.  Regardless, I’m 32, and I have to let the disappointment go.  I really mean it when I say that I’m doing my absolute best to.  If only my ex-boyfriend would stop showing up in my dreams to torment me.  To quote a character in my favorite movie, Magnolia, “We may be through with the past, but the past is not through with us.”

 

I hope 2012 brings you everything you wish for.

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Six A.M. Sauce

November 12, 2011 by brokenheartedbaker

As usual, my body REFUSES to let me sleep late! I woke up at 6 a.m.—without assistance—and decided to start cooking marinara sauce. Yummy!

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Baked Acorn Squash

October 27, 2011 by brokenheartedbaker

Here’s a quick and delicious recipe for baked Acorn Squash:

Instructions

Preheat the oven to 375°.

Cut the Acorn Squash into four halves. I use a large, serrated knife because it’s a tough job!

Place the pieces, skin up, in a microwave-safe dish.

Fill the dish with enough water to reach the skin.

Microwave on high for 7 minutes. This softens the squash so it cooks faster.

Drain the water.

Turn the squash over and place 1/8 of a teaspoon of salt, a dash of pepper, 1 teaspoon of nutmeg, and a pat of butter on each piece.

Cover the dish tightly with foil.

Bake in an oven-safe dish for 30 minutes.

Enjoy!

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Mini Apple Pies

October 12, 2011 by brokenheartedbaker

This summer I wrote about a trend I kept reading about: pie in a jar. You know that I love all things miniature; therefore, it was only a matter of time until I tried this out for myself. This weekend I went up to visit my mom, and we discussed the idea before we got to work. We decided that ramekins would be an excellent choice to hold the ingredients. Depending on how many ramekins you plan on using, you may want to alter the recipe accordingly.

I used my mom’s apple pie recipe for the filling. We cut up two frozen pie crusts and used a piece of crust to line the bottom of the ramekin and a piece of crust to cover the top. Make sure you make some holes in the crust on top!

I preheat the oven to 375° and placed the ramekins on a sheet of aluminum foil. I originally set the oven timer for 35 minutes, but that was not enough time. The crust reached a golden brown color after baking for approximately 50 minutes. I recommend that you watch the oven the first time you make these beautiful miniature desserts!

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Lemon Glazed Cookies

October 8, 2011 by brokenheartedbaker

Today was spectacular! Mom and I visited two farms and went pumpkin and apple picking. Thankfully, we left the house early. By the time we made it back home it was close to eighty degrees! My mom loves lemon, so I decided to try out one of Martha Stewart’s recipes. I knew the cookies were going to be delicious because the dough was really tasty. Let’s hope I don’t have Salmonella. Try this really easy recipe whenever you miss the sunshine…or long for the taste of lemon!

For a direct link to the recipe, click here.

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Apple-Butternut Squash Soup

October 1, 2011 by brokenheartedbaker

Last Sunday, I took my weekly trip to the local Farmers’ Market and was thrilled to see Butternut Squash for sale!  I grabbed one I that I thought felt “just right” and brought it home.  I placed it on the kitchen counter—where it remained for nearly a week. This, as you already know, is because I don’t really have time to do any baking or cooking during the week (courtesy of the three jobs and graduate school).  Every morning as I got ready to leave the apartment, it caught my eye.  I could not wait to make something with it.

One of my all-time favorite people came to visit this week and when we finally hung out, I offered to make us lunch.  I grabbed the squash, some apples, a giant bowl, and got right to work.  I was initially nervous because I had never made this type of soup before, but the minute I took a tiny taste all of the anxiety disappeared.  It was delicious!  I left out the cayenne pepper in the recipe, and the soup was still flavorful and hearty.  I think the next time I make it, however, I will try it with the pepper.

The recipe I used was from Martha Stewart’s website. For a direct link to the recipe, click here.

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Party

September 20, 2011 by brokenheartedbaker

I’m having my first party of the season this weekend and, as usual, I’m looking forward to it…nervously. I wonder what this fall will bring (other than my 32nd birthday).

I can’t figure out if I am depressed or just exhausted. Most nights I fall asleep before ten and I’m up before 5. I don’t really think this is the best way to live, but I’m doing what I can to keep up with my teaching and my studies.

I hope the next few weeks bring cooler weather, more time to bake, and (fingers crossed) a kiss.

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It’s Been Crazy Here!

September 2, 2011 by brokenheartedbaker

I know I haven’t written anything in some time, but I was gearing up for the semester ahead.  As usual, I was excited about all of it BEFORE I started my classes.  Now that I am in the thick of it, I am already feeling overwhelmed!  As you already know, I have never taught four classes before.  Add my three graduate classes to the mix and you can see why I might be stressed out!  My mom is coming this weekend and I am hoping we will have the chance to bake something.  I need some baking therapy!

Emotionally I have been in a very strange place.  I had a significantly long conversation with a new friend about my last relationship on the train.  The past few nights (after we talked), I started having nightmares about him again.  I literally cannot believe how much I am still haunted by him and all the what-ifs that make their way into my brain.  It’s frustrating and depressing.  Enough already!

 

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Rustic Pear Tart

August 20, 2011 by brokenheartedbaker

Mom and I picked as many pears as we could from her tree and I made up my own recipe for a “Rustic Pear Tart” in order to utilize them.  I tested it out and it was a success.  In fact, we made it yesterday and it’s already all gone!

Nancy’s Rustic Pear Tart

Ingredients

One frozen pie crust

6 pears

3 t. of corn starch

1 T. nutmeg

1 T. of unsalted butter (softened)

1 T. of cinnamon (plus more to taste)

Juice from ½ of a lemon

¼ cup of sugar (you may alter this depending on how sweet you want it)

3 T. sugar and 2 T. of cinnamon for the outside of the crust

Directions

Preheat oven to 350°.

Toss diced pears with lemon juice, ¼ cup of sugar, corn starch,  1 Tablespoon of cinnamon, and 1 Tablespoon of nutmeg. Set aside.

Lay pie crust flat on greased baking sheet.

Pour pear mixture into the center of the pie crust and gently lift up the sides of the crust to cover the edges of the mixture.

Take softened butter and brush the outside of the crust.

Sprinkle three Tablespoons of sugar and 2 Tablespoons of cinnamon on top of the butter glaze.

Bake for 50 – 55 minutes.

Here’s what it looked like before we devoured it:

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