August 11, 2012 by Britney
One year and still writing!
I think that’s something to be proud of, in and of it self. Commitments are hard. You may chuckle at such a simple statement, but it’s true.
Each post is a time commitment. Extra time for pictures, writing, and editing. But there’s such a great satisfaction with pushing the Publish button and seeing my own work out there for anyone to read!
Looking back over the past year I’ve tackled more baking projects than I had ever imagined. A couple I would highly recommend includes:
Butterscotch Cookies, Lavender Honey Cupcakes, Pear Honey Tart, and Black Bottom Cupcakes.
I’ve also picked up some good tips and tricks to make baking easier. My top 5 tips to any baker would be:
- Always read the recipe at least 2 times through fully. You want to understand every step of the way and make sure you have all the ingredients. In the reverse, don’t close your cookbook once everything is in the oven. Do you know the cooling process?
- To easily fill a frosting bag, grab a tall glass and push the bag point-down inside. Then fold the sides of the bag over the rim and pour in frosting!
- The key to perfect pie crust is using cold ingredients. Make sure to use chilled butter and ice cold water. After combining the ingredients chill once again, before rolling out.
- Before baking a second sheet of cookies always allow the sheet to fully cool. This will stop the dough melting prior to the oven and therefore, prevent flat cookies.
- When measuring sticky ingredients like honey, spray the inside of the measuring cup with non-stick spray. The ingredients will come right out of the container and there will be less mess!
For more tips and tricks follow me on twitter @BakingwBritney.
To celebrate one full year I made some hand squeezed Raspberry Lemonade. It served as the perfect mixer for the DryFly Vodka I happened to have on hand, but it was also a sweet n’ sour delight all on its own!
Preparation time: 30 minutes, plus 1 hour to cool
Makes: 8-10 glasses
- Measuring cups and spoons
- Small saucepan
- Juicer of any type
- Large pitcher
- 1/2 cup honey
- 1/2 cup sugar
- 2 cups water
- 1/3 cup raspberries
- 1 cup lemon juice (about 7 lemons)
- 5 cups sparkling water
- Over medium-high heat pour the first three ingredients into the small saucepan. Stirring often, bring to a boil and then stir in raspberries. Remove the saucepan from the heat and allow syrup to fully cool. (I transferred mine to a bowl and refrigerated it, to speed up cooling time)
- While syrup is cooling, juice lemons. If you don’t like pulpy juice, make sure to strain the juice at this time too. If the syrup is still not cool, refrigerate the lemon juice.
- Once everything is cooled, combine 1 cup of raspberry syrup with 1 cup lemon juice and add 5 cups sparkling water. Stir to mix and taste. Feel free at this time to add more syrup or sparkling water to make the lemonade just right for you!
- Enjoy on its own or with a splash of vodka!