Category: alipyper likes to bake

extra boxes of frozen cookie dough!

alipyper likes to bake green headingThere were lots of charts, spreadsheets, and best guess calculations – but in the end I’ve got several boxes of frozen cookie dough that are in my freezer ready to find a home.

First come, first serve – when they’re gone, they’re gone!

6 boxes Milk Chocolate Chip w/Toffee Bits

3 boxes Oatmeal w/White Chocolate Chips & Craisins

2 boxes Double Chocolate w/Coconut & Cherries

1 box Gingersnaps

AND

2 boxes Peanut Butter! (a friend made a special request that I couldn’t refuse and there were some extras – lucky you!)

Each box contains 40 frozen cookies and costs $20 each. Click on the link below to place your order! You’ll need to come to my home to pick them up tomorrow (Sat Aug 27)

Order Form for the last few boxes of #alipyperlikestobake Frozen Cookie Dough!

Thank you so much for everyone who placed orders! You have been so amazing and I’m deeply grateful for your support as I embark on a completely new and exciting chapter in my life. Should I post a “First Day of School” picture on Monday? Maybe I will.

graduate school fundraiser :) #alipyperlikestobake

Friends!

It’s been two years since I offered my frozen cookie dough for sale – have you missed it?! I hope so because I’m offering it for sale again! Frozen cookie dough is perfect to have on hand as a quick after school snack, late night snack, or quick gift to friends or family  – and because the cookies are frozen individually you can cook as few or as many as you want. It’s so easy and they are so yummy! alipyper likes to bake green headingI’m offering the following cookies this time – orders will be ready Wed Aug 24 or Thurs Aug 25. Each box of frozen cookie dough contains 40 ready-to-bake cookies (a full batch!) and are made with the finest ingredients. I DO NOT scrimp on quality.

Milk Chocolate Chips w/Toffee Bits
Milk Chocolate Chips w/Toffee Bits & Pecans
Double Chocolate w/Coconut and Cherries
Oatmeal w/White Chocolate & Craisins
Gingersnaps

Please click on the link below in this email to fill out an order form. I can keep track of orders much better this way and you will receive an order confirmation once you submit your order. PLEASE forward this post to friends you think might be interested. Also, if you follow me on Facebook or Instagram please repost my announcement! I’d love to get the word out that my cookie dough is available. Thank you so much!

alipyper cookie dough order form

If you’re allergic to my cookies, you can help me fill my CROCHET CLASSES at Harmony! I’m not offering a lot of classes because I’ll be starting my graduate degree program at BYU, but I am teaching a Beginning Crochet class on Sat Aug 20, 3-5p and on Sat Sep 24, 3-5p. This beginning class is great for true beginners that have never crocheted before or crocheters who are unsure of themselves – right or left handed – aged 12 and up. Each class is limited to 4 students so that there is lots of one-on-one instruction and is only $25.

I’m also teaching my Granny Squares class on Sat Oct 15, 3-5p! This class is super popular and is great for beginners that already know the basics. The Granny Square is so versatile! From blankets, to pillows, to sweaters, to mittens and scarfs in every shape – it’s a great pattern to have in your crochet repertoire. And this class is super fun for a group of friends or families to attend and learn together! Only $15!

I think this time I will demonstrate how to make a pair of Granny Square Finger-less Mittens! These are the easiest, most thoughtful gift imaginable! You won’t want to miss this class, so if you don’t know how to crochet yet, be sure to take my beginning class before Sat Oct 15. Call the shop to reserve your spot:

Harmony
315 E. Center Street, Provo
Open Tues – Sat, 11a – 6p
801.615-0268

Thank you, my dear friends, for all your support! I truly appreciate my association with you! And please say a prayer for me as I start graduate school – I will need all the help I can get as I try to turn my brain back on.

 

So much love!

Allison

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italian buttercream

In the spring of 1993, Martha Stewart Living magazine published the recipe for a pansy shaped cake that was layers of baked meringue, angel food cake, whipped cream, and blackberries. The cake was frosted with Italian buttercream that was tinted and brushed to look like an actual pansy flower. The minute I saw that cake I knew I wanted to make it. Conveniently, Mother’s Day was the perfect excuse for me to try despite the fact that I had never made any one component of this cake before, except maybe the whipping cream.

alipyper - serving mothers day pansy cake 1993

It was a cake that tested our families provincial palates – we’re Americans with an addiction to too much sweet – but it is still talked about in my family and every so often I have the strong desire to make it again. After my mission, my next big baking project was the Mr.’s birthday in our first year of marriage. I thought I was very clever to combine the Mr.’s favorite flavors of chocolate and raspberry in his cake. I rarely make cakes for the Mr. and the kids birthdays anymore – I just don’t have the energy!

alipyper - basket of raspberries birthday cake 1996

But for his birthday this last Sunday, I again returned to his favorite flavors and made him a dark chocolate cake (using both the Barefoot Contessa’s recipe and Magnolia Bakery’s recipe – I couldn’t decide, so I made them both and layered the results!) and raspberry Italian buttercream for the frosting. I was inspired by The Mighty Baker here in Provo and the result was amazing!

alipyper - happy birthday to the mr 2016 abbreviated

The pairing of raspberry buttercream and dark chocolate was pretty darn good. There was no way I was going to throw out the little bit of frosting that was leftover from the cake, so I made my favorite chocolate cut-out cookies and frosted them with the buttercream. Wow. I didn’t have enough frosting to frost the whole batch of cookies – so more buttercream was made!

alipyper - chocolate cutout cookies with italian buttercream frosting

Chocolate Cut-out Cookies

For the raspberry Italian buttercream, I added 2 oz fresh, pureed raspberries (that was pressed through a sieve to remove the seeds) to 1-1/2 cups of buttercream. Use a hand mixer to whip the raspberry puree into the prepared buttercream completely.

For the lemon Italian buttercream, I added 2 Tbsp lemon curd to 1-1/2 cups of buttercream. Use a hand mixer to whip the lemon curd into the prepared buttercream completely.

Cookies should be eaten at room temperature.

featured on darlyblog

alipyper - darlybird blog post creative home alipyper

I was featured on Darlybird‘s Darlyblog yesterday. You should go check it out! Thank you Rachel and Allison for the opportunity!

I know that I value creativity in my own life, but it was kind of hard to determine if I had been successful in creating an environment in my home that encouraged creativity in my children. In some ways I think I’ve been successful, and in other ways I think that I’ve been really selfish and unsuccessful. In any case, it was really good for me to think  and write about it. And I’m realizing just now that I never asked my kids what they thought! I’ll do that today. Should be interesting to hear what they think.

{g} gets an article in the local paper

 alipyper g daily herald article

We’re so excited that {G} has an article about her in the Saturday May 24th local newspaper! A reporter came to the house with a photographer and asked us both about the JSA Junior Diplomat Summer Study Abroad program that she’s been accepted to. You can read the article here.

Fundraising is still in full swing around here. Since returning from San Diego, I’ve been gathering more donated items to sell at our garage sale tomorrow. We’re also selling many personal items that have been sitting untouched in storage for the last 4 years. It’s good to let go and clean out. And if it gets us closer to {G} flying to China, then we’re thrilled. If you’re local and want to come to the garage sale, go to craigslist or to KSL Classifieds to learn where and when and what. The kids are selling kettle corn too!

alipyper boxes stacked and ready

alipyper boxes in the freezer

{K} said it was okay to sell his cookie dough (Well, my cookie dough, really. My own recipes, with the very best ingredients – no scrimping there! – mixed up in my own kitchen) to help {G} raise the money we need, so last week it was cookie dough central at our house. Thank you to everyone that ordered a box! Truly! Last year, to help with {K}’s soccer fees, I thought I might try to sell my own cookie dough. {K} and I decided which flavors to make and then he helped me put together the boxes and affix the labels. The process went really well, and now I have people ask me quite regularly when I’m selling cookie dough next. I’m glad I was able to sell as many boxes as I did to help {G}!

ways to help {g} get to china

Many of you want to help {G} in her efforts to attend the Diplomat Summer Study Abroad Program in China this summer. Thank you!! But many of you don’t craft (what??) or you’re not interested or not able to take one of my classes.  So how can you help?

JSA Fundraising Page* You can donate directly on {G}’s fundraising page. 100% of the funds raised on this page will go to {G}’s tuition. Thank you so much to those that have already donated!! You can also go to her page to find out more about the program she will be attending.

* You can recommend {G} for grants or scholarships. Are you a member of a local community group or business that awards funds to outstanding kids? Well, {G} qualifies! She is willing to come to a meeting or an event to share why your group should invest in her and the things she will be learning on her trip.

* You can donate items to {G} that you’d normally give to goodwill. {I} and I will come pick up items from your house and sell those items at our Fundraising Garage Sale, Saturday May 10. You can also come shop for gently used treasures at our Fundraising Garage Sale! Message me if you’d like information on exactly when & where the sale will be. alipyper[at]gmail[dot]com

* If you don’t live in Utah, you can have your own garage sale and donate the proceeds to {G}! You de-clutter your home and you help {G} go to China. Win-win! Or, if you’re crafty and artistic you can sell something fabulous and then donate the proceeds to {G}.

keldan cookie dough announcement fall 2013* You can order {K}’s Cookie Dough (available if you live in Utah County). This is cookie dough that {K} and I make, in our kitchen, with my time tested, yummy recipes! The cookie dough is portioned, packaged, and delivered to your house frozen and ready to bake. Dough will be delivered May 15th. Available flavors this time are Chocolate w/ Coconut & Dried Cherries, Milk Chocolate Chip w/Toffee & Pecans, Oatmeal w/White Chocolate Chip & Craisins, and Peanut Butter. Specifics on how to order will be coming soon…

* In the coming weeks, I will be offering for sale custom crochet and knit items – so keep posted! If you already have something in mind that you’d like to commission – message me! We’ll talk terms and timelines.

Let me know if you have questions about any of the ways you can help {G} attend the study abroad program in China this summer. And, Thank You! Many hands make light work, so thank you in advance for all the ways in which you’re helping our family!

lots of pinning going on

alipyper - fall pinterest inspiration 2013

I’m kind of addicted to Pinterest right now. These are a few of my recent pins. I’ve been incredibly busy with lots of different things going on, but the pure joy of spending a half an hour (haha! right!) being inspired by creative and beautiful images is pretty darn fantastic. A happy visceral gut-instinct reaction to images and ideas..that I can file away for when I have time to process them later. Brilliant!

Follow along if you want…

dress / potholder / cowl / lace shirt / baby cardigan / raspberry thumbprints / sweater / knit pattern / rose / slippers / fair isle / quilt / room

pie crust dilemma

I’ve been using the same pie crust recipe for 20 years. Since moving to Utah, though, I’ve had three, count them, THREE huge apple pies end in disaster.

Not a taste disaster, mind you it still tasted amazing, but my crust fell flat and pretty much just disintegrated, letting most of the yummy apple pie filling spill out onto the baking sheet I had precautiously (I just made up that word. It should seriously be a word.) placed under the pie dish. It was making me mad, especially since the first two pies were meant for the fundraising bake sale our dear friends were having!

So, I’ve been mulling over the problem quite a bit. I’m not eating sugar, so I’m not making pie as often as I used to, but this pie crust dilemma is really bothering me. I think it might be too much water in the dough (it’s a lot drier in Las Vegas than Utah – duh. I guess I have to scale back the water in “wetter” Utah?), and I was using a different flour than I’ve been using for 20 years.

So – I tried the crust again, using not as much water and I’m back to Gold Medal Unbleached Flour. I’ve used Martha Stewart’s Pate Brisee recipe for my pie crusts forever. This time I only used 3 Tbsp of water for the two crust recipe and it held together fairly well, but not perfectly.

alipyper - Mile High Apple Pie Recipe

It’s normal for my pie to leak a little, but not quite this much. (The crust cracked on the side I didn’t photograph. Darn!) I’m on the verge of switching to a different pie crust recipe, but I don’t want to because this crust tastes ah.maz.ing. I’ll keep working with the crust, but it’s really bothering me. In any case, here is my recipe for the pie. Maybe yours will turn out better?

Mile High Apple Pie Recipe

Pate Brisee

12 to 15 baking apples – peeled, cored, and sliced thin (I like a mixture of Granny Smith and Gala apples)

Juice of 1 lemon

2 cups sugar

1/3 cup tapioca

1/4 cup flour

1 Tbsp. cinnamon

1/4 cup unsalted cold butter, cut into cubes

2 Tbsp. whipping cream

1 Tbsp. sugar

Preheat oven to 375°F

Prepare Pate Brisee according to recipe. Roll out half of the recipe into a large circle and transfer the crust into the bottom of a 10” deep pie dish, letting the extra edge of the crust hang over the side. Set aside.

Juice the lemon into a large mixing bowl. Peel, core, and slice the apples into the lemon juice, turning the apples every once in a while to help prevent the apples from browning too much. After all the apples are sliced, add sugar, tapioca, flour, and cinnamon and mix gently, but well. Carefully spoon all of the apples into the prepared pie dish and pour any juices over the apples. Dot the apple filling with the cubed butter.

Roll out the second half of the Pate Brisee recipe and drape over the piled high apples and butter. Fold and crimp the edges of the pie crust and slit the top of the crust near the top to allow steam to escape during cooking. Mix the cream and sugar together and with a pastry brush, brush the cream onto the top crust. Place pie on a cookie sheet.

Cook the pie for 50 min. Check the apples for doneness with a knife. Continue to cook in 10 minute increments until the apples are knife tender and the crust is golden brown. If the crust looks like it’s browning too much, make a tin foil “tent” and loosely cover the pie until the filling is done. Serve warm or cold.

 

 

treats for a recovering sugar addict – date sweetened ice cream

I stopped eating processed sugar – everything! honey, agave, evaporated cane sugar, coconut sugar, anything artificial – a year ago. Because I’m an addict. Truly.

For the most part all my sugar cravings have gone. Fresh fruit usually satisfies. But occasionally, I feel sorry for myself that I’m not eating what everyone else is eating and I want a “treat.”

So, I’ve been experimenting with date and raisin pastes to sweeten things. I recently made a date-sweetened homemade strawberry mango ice cream that was really yummy!

Soak pitted dates in enough warm water and juice from half a lemon to just cover the dates for 20 minutes, then purée in the blender. I substituted the date purée for sugar in my favorite ice cream recipe.

Note: this is a not a low calorie, low fat treat, nor am I claiming that it is particularly healthy. It just doesn’t have sugar. Indulge with discretion. Recipe contains dairy and eggs.

Strawberry Mango Ice Cream

1 pint fresh strawberries, hulled and sliced

2 ripe fresh mangoes, peeled and diced

3/4 cup date purée

juice of 1/2 lemon

Add date purée and juice of lemon to cut fruit. Cover and refrigerate for 1 hour. Process fruit in a food processor to mash slightly (I like chunky ice cream, but not too chunky).

2 large fresh eggs*

3/4 cup date purée

2 cups heavy whipping cream

1 cup whole milk

*raw eggs should not be served to the very old, the very young, or those whose health could be compromised

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the date purée, a little at a time, until completely blended. Pour in the cream and milk and whisk to blend. Add the strawberry and mango purée. Transfer mixture to an ice cream maker and freeze following the manufacturer’s instructions.

 

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