Oh boy, this was a bit of a crazy baking week for me. More like a crazy baking Friday, I guess.
We had been invited to a small Halloween backyard party, complete with pizza and Halloween art. And I’ve been well trained by my mum, and knew that I couldn’t go empty-handed.
So, Meyer Lemon Meringue Pie it was. Since I had quite a few Meyer lemons (albeit tiny ones), from my dwarf Meyer lemon tree. Then I thought, maybe I ought to do something more Halloween-appropriate. I know Meyer lemon season is now really, but the bright lemony yellow fruit doesn’t exactly scream “Halloween!” does it?
Chocolate cupcakes? Decorate them to make them look like eyeballs? I could do that, I thought!
I had made lemon meringue pie a few months back, as I adore lemon meringue pie but had somehow never made it. I had then used the recipe from King Arthur Flour but had not quite cooked the lemon filling as properly as I should have, resulting in a slightly liquid-y filling, but it was delicious though…
I decided to stick with the crust part of that recipe (it is a simple crust using oil, no need to stick the dough in the fridge for hours). But went with the filling from this recipe from Sally’s Baking Addiction – her crust sounds delicious but required shortening which I didn’t have, and several hours’ refrigeration which I didn’t have time for. But since I was using Meyer lemons which are far less tart (and more like a mix of lemon and tangerine, in case you haven’t tried it), I reduced the sugar quite a bit, and added a lot more zest as Meyer lemons smell amazing.
The pie came out wonderfully. The filling held perfectly, and everyone enjoyed it!
Since I was already on the Sally’s Baking Addiction website, I used her chocolate cupcake recipe. The batter was surprisingly thin so I was a bit worried, but it turned out to be a really delicious, moist and chocolate-y cupcake.
(Someone else made apple, peanut butter, marshmallow teeth!)
I also used her Vanilla Buttercream recipe, just 3/4 of it, that is, as I just am not fond of a cupcake that is all buttercream – it looks pretty, but ugh just way too much for me. I went with the lower amount of icing sugar (she gives a range in the recipe), and upped the salt quite a bit, as I really didn’t want it to be too sweet.
Unfortunately, the only food colouring gel I had on hand were pastels, so I had to make do with pinkish bloodshot eyes. 😛
And the final thing to do that day was to finish up the Black Forest cake for the husband’s birthday on Halloween. If you’ve been a reader of my blog for a while, you may know that I make a Black Forest cake every year for the past few years. Here’s the post I did in 2018, one in 2014, another in 2013 – I didn’t post about it every year, but I have apparently made it since 2013?
Anyway, I use the cake recipe from King Arthur Baking (and had made the cake layers a couple of days ago, and froze them), and usually I find the sour cherries from Trader Joe’s, but this time they didn’t have any! So I had to resort to frozen regular cherries and made the cherry preserve mixture from Life, Love and Sugar (it did make more than I needed though!) then a simple whipped cream using heavy cream and sugar and a touch of vanilla extract. And decorated with chocolate shavings.
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