March 2013 archive

An Update.

Hello friends,

I was recently terminated from my internship; for a very silly reason that I don’t care to go into. I am currently at my grandparents house and will be heading back home to Baltimore in just a few days. This means that there will be no more new posts until then; but I will be posting more, and they will (hopefully) be original recipes of mine!  Baking is wonderful therapy, and is one of the few things that brings me joy. I’m trying to focus on the positives here, such as being home for Brian’s birthday, being able to watch Doctor Who live this season, and having more time to figure out what I want to do with my life; rather than the negatives- losing my job, not being at Disney (the other thing that brings me the most joy in life), etc. 

So hang in there, I’ll be back in a few days. 

~trust and pixie dust,
   Faith <3

The Perfect Pie Crust.

That title doesn’t lie. I have been using this same recipe since I was eight years old- that’s over half my life! (Twelve years, to be exact.) You will never need another pie crust recipe after this.

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Of course, I’ve changed bits and pieces of it here and there over the years, but essentially, it remains the same. It’s not my own recipe- if I was developing recipes at eight years old I can assure you I would not be a music major and in fact, be at pastry school. (Or already working full time at Disney, whatever.)

A bit of background: Every year as a child my family would take a fall trip to Colonial Williamsburg. Colonial Williamsburg is best in the fall because everyone else is trying to take last-minute beach trips and then there are the weird, slightly nerdy families like mine that go to a living history museum. I highly recommend it.

On one of those such trips, I purchased a book told from the perspective of a (real) eight year old girl at the time of the American Revolution. This book included a pie recipe, and as eight year old me often did, I dreamed of this recipe until I could go home and make it.

And now I am sharing it with all of you.

This pie crust has it all- flaky layers, golden brown edges, and goes perfectly with apple pie, a la mode.

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Or just apple pie in general. Or just plain crust; pre-baked. I mean what. I don’t eat unbaked pie crusts, what are you talking about?

It stars your basic cast of pie crust characters: Flour, salt, an egg, and some sort of fat. Butter is my fat of choice.  It makes the crust flakier, fluffier, and melt-in-your-mouthier. Simply mix your flour and salt, and cut in your fat. I start with a pastry cutter (or two knives here in Florida) and then I mix with my hands. Once that’s all crumbly and mixed, I drop in water until it’s all together and mixed well.  I chill the dough to congeal the fat and make the dough easier to use, then I roll it and fill it and bake it.
Make this recipe, and ditch the frozen crusts.
3 cups all purpose flour
1 teaspoon salt
1 cup (2 sticks) butter
1 egg lightly beaten
1/2 cup very cold water
Combine flour and salt.  Add the shortening and cut the mixture with a knife or a pastry blender until it is mealy.  Add the beaten egg and 1/4 of the water.  Gradually add the remaining water, if necessary, to make a soft pastry.  Chill well.  On a floured surface, roll out two round crusts about 1/8 inch thick.

M&M Blondies

{recipe from Sallysbakingaddiction}

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I had a rather horrible evening Thursday night. For security purposes I’m not going to talk about why, but essentially I got in a lot of trouble at work for a very small infraction, and I came home and sobbed. Friday I proceeded to eat my sorrows in Chocolate cookies and peeps. Feeling terrible about eating six cookies in one day and not saving many for my roommates, and wanting to do something other than moping over tumblr and cookies, I decided to try this recipe from sally’s baking addiction to use up a bunch of margarine and Christmas m&ms I had.

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So I made these. I substituted margarine for browned butter because I accidentally bought eight pounds of it two months ago and really need to use it up; plus, I’m saving my butter for Easter. (I’m a poor intern, don’t judge me.)

I also used a larger pan instead of the 8×8 called for in the recipe because that was all I had,  so they were much thinner than Sally’s were.

To view and make this recipe, go here.

Pull-Apart Pizza Bread

[reposted from blogspot]

Something I made a few months back when I was visiting home and enjoying the use of my parents kitchen was Pull-Apart Pizza bread.

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I always take advantage their real, wonderful, kitchen  to test out some new recipes, and today was Pull Apart Pizza bread, which I discovered over on Stick a Fork in it and adapted a bit.  I chose this one because Pizza is Brian’s favorite food. I’m a good girlfriend. Plus, pizza is a super simple dish to make.

I made my own dough, using my mother’s recipe which is loosely adapted from the Betty Crocker cookbook, mostly out of laziness.

Just throw all the dry ingredients in a bowl, add yeast to very warm (not hot) water, and add the water mixture and olive oil and mix! Then let it rise, knead, and refrigerate until you are ready to use it! It’s the easiest thing ever. I think people overestimate how simple pizza dough is.

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I made my own sauce, too. I used two 8-oz cans of tomato sauce, and sprinkled in whatever spices sounded good from the spice cabinet that I vaguely remember watching my mom use growing up. I ended up using sugar, salt, italian seasoning, parsley, basil, pepper, and possibly some others.

Then you roll out the dough, add the sauce and 2 cups of mozzarella cheese, slice and stack, bake and walla! I did it in two halves, because the original recipe called for 1/2 of a pizza crust, but that really wasn’t enough. I barely filled my bread pan.

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So here’s how the recipe goes:

Pull Apart Pizza Bread (original recipe here.)

Ingredients
1 Pizza Crust (I made my own, but you can also use a storebought one.)
1 cup pizza sauce (again, I made my own, but you can use premade.)
2 cups mozzarella cheese
Any toppings of choice.

Pizza Crust (Adapted from the Betty Crocker cookbook)
2 1/2 – 3 cups all- purpose or bread flour
1 tablespoon sugar
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoons)
3 tablespoons olive oil
1 cup very warm water

In a large bowl mix together 2 1/2 cups flour, the sugar, and the salt. Measure out the water and add the yeast. Add the oil to the dry ingredients and stir in the water mixture.  Slowly add more flour (about a teaspoon at a time) and knead the dough, until it is smooth and springing. Cover with plastic wrap and set in a warm place to rise for around 30 minutes.

Once the dough is risen, roll out the dough in a large rectangle and add the sauce, cheese, and your toppings. Using a pizza cutter or a very sharp knife, cut the dough into long strips, then into squares, so you end up with about 20 squares. Stack the squares onto of each other, and stack into a greased loaf pan. (For pictures of how to do that, go here or here.) Cover with plastic wrap and let rise in a warm place for 30 minutes, then bake in a preheated oven at 400º for 20-25 minutes. Let rest for 10 minutes before taking it out of the pan.

Oh hey.

Wellll hello to anyone reading this!

Through my years of blogging, I’ve found that the first post is almost always the most awkward and out of place, but yet I always insist on creating an “Official First Post” anway.

So here we go.

My name is Faith, I’m 19, and I live in Baltimore, Maryland with time spent in Philadelphia for school. I’m double majoring in Music (flute concentration) and Psychology and hope to combine music Pedagogy and Counseling in the future.

I’ve been blogging on various websites for around six years but I’ve felt the most at home over on tumblr- however, I also want a more professional blog to share recipes and tidbits of life here and there without keysmash flailing. I also wanted a way to follow food blogs and interact with food bloggers more now.

Things I like: Jesus, Doctor Who, the Internet, Disney, Reading, Music, Baking, Coffee, peanut butter
Things I dislike: Probably anything not listed above, Pennsylvania roads, people who walk slow.
I’ll probably blog about: My life, living at Disney, Recipes, food.

I originally made this a blogspot based blog a few months ago, but I decided to switch to WordPress as it is easier to switch to a hosted domain easier. Over the next few days I’ll be manually switching my posts over here.

So now that’s out of the way, why don’t you introduce yourself?