Baking with Hayley

Last week I got to bake with one of my best friends Hayley. We grew up together living in the same small town and going to church together. Ever since we turned 15 we've been working at the same cafe/bakery uptown. She herself loves to bake and cook for her family, so why this is the first time we've ever baked with each other (outside of work) I don't know! We just both had a free afternoon the other day and decided to make the most of it! We made Cinnamon rolls and S'more Cupcakes; we made the cupcake recipe up ourselves! And it turned out to be smashing success, except we didn't let the ganache completely firm up before putting it in the cupcake so it seeped into cake a bit. But it still tasted wonderful! A few pictures from the afternoon:

Hayley punching down the Cinnamon Roll dough

Me making the Marshmallow Frosting

Cupcakes!

Torching the cupcakes. I've never used a torch before. Let's just say it was awesome and I'm putting it on my Christmas list!

Finished Product!

And the amazing Cinnamon Rolls! (before the frosting)

Cinnamon Rolls

Ingredients:
1 pkg. cook & serve vanilla pudding
2 c. milk
1 stick butter
2 beaten eggs
2 pkg. yeast (4 1/2 tsp.)
1/2  c. warm water
1/2 Tbsp. almond flavoring
6 1/2 c. flour
Directions: 
[1] Cook pudding and milk according to  package directions. Add butter to let melt, stir and cool. Add beaten eggs
[2] Dissolve yeast in 1/2 cup warm water. Add 2 Tbsp. sugar. When yeast is foamy, add to other mixture with almond flavoring.
[3] Stir in flour and salt gradually. Let rise 1 hour. Punch down and let rise for 45 minutes.
[4] Turn out and knead in 1/2 cup flour. Divide in half and roll out. Butter and sprinkle generously with sugar and cinnamon. Roll out and cut into slices. Let rise.
[5] Bake 15- 20 minutes at 375. Frost.

S'more Cupcake

Graham Cracker Yellow Cake Ingredients: 

1 c. unsalted butter

1 3/4 c. sugar

4 large eggs

2 large egg yolks

1 Tbsp. vanilla

3 c. cake flour (spooned and leveled) 

1 Tbsp. baking soda

1/2 tsp. salt

1 1/2 c. buttermilk

1 c. finely crushed graham crackers

Ganache Ingredients:

1c. Whipping Cream

12 oz. milk chocolate

Marshmallow Frosting:

8 large egg whites, at room temperature
2 cups granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
2 teaspoons vanilla extract

Directions: [1] Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.[2] Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.[3] In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.[4] Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Add crushed graham crackers. Mix.[5] Bake at 350 for 20-25 minutes.[6] Meanwhile, in a medium saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. (Make sure the ganache is thick enough that it won't seep into the cupcake)[7]  After the cupcakes are done baking and have cooled, place them on on a baking sheet (they can be touching) and set them aside. [8] Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.[9] Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.[10] Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.[11] Transfer the frosting to a large piping bag fitted with a 1/2-inch star piping tip and pipe it onto the cupcakes. [12] Use a kitchen torch to brown tops, watching carefully to avoid burning. [13] Serve immediately or store in an airtight container at room temperature for up to 3 hours.