The Emotion Behind My Baking First I'd like to say, this is my first time ever using this site, or blogging period so I do apologize for my lack of grammar or organization in my blogs. I started to blog about baking and the emotions I experience behind it because it is my number one passion I have. I started baking with my grandmother years ago and throughout the years I started to focus mostly on decorating cakes, cookies and cupcakes. My emotions I'm feeling play a huge part in my baking because if I'm feeling a certain way, I like to cater to those feelings. If I'm feeling sad I usually make something chocolate, rich, and very sweet (who wouldn't?) If I'm feeling happy or satisfied I will make something that is light and fruity. Now if I'm baking something with a lot of cinnamon or nutmeg that is my anger being brought out by the spices being used in either a flaky cookie, or heavy spiced cake. To end this post I would love to share an easy recipe I used last night my emotion was happy and proud after good news from my Husband at work.
Easy Cherry Turn-overs
Ingredients:
1 can croissants
1 can cherry pie filling
1/4 cup white sugar
Directions:
Pre-heat oven to 350 degrees. Separate the croissants as they were pre-cut. Add one spoonful of the cherry pie filling to the middle of each croissant. Fold the corners over to cover the filling. Sprinkle sugar on top and place in the oven for about 8 minutes or until the top is golden brown. Remove from oven and let stand 5 min before serving. ENJOY!
Easy Cherry Turn-overs
Ingredients:
1 can croissants
1 can cherry pie filling
1/4 cup white sugar
Directions:
Pre-heat oven to 350 degrees. Separate the croissants as they were pre-cut. Add one spoonful of the cherry pie filling to the middle of each croissant. Fold the corners over to cover the filling. Sprinkle sugar on top and place in the oven for about 8 minutes or until the top is golden brown. Remove from oven and let stand 5 min before serving. ENJOY!