Stress Baking
Are you super stressed for finals? A helpful way to relieve that end of year anxiety is baking! Baking offers a healthy outlet for stress and provides a delicious treat! Here are two tasty recipes:
Peanut Butter Snickers Cookie Recipe from Sally’s Baking Addiction
Ingredients:
2 cups + 2 Tablespoons all-purpose flour
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) salted butter, softened to room temp
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 and 1/2 cups chopped Peanut Butter Snickers bars, frozen
Directions:
- Roughly chop peanut butter snickers into pieces. Place in a small bowl and stick in the freezer while you prepare the dough.
- Preheat oven to 325˚F degrees. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms. Fold in frozen peanut butter snickers pieces.
- Chill dough for at least 30 minutes in the refrigerator.
- Scoop 1.5 tablespoons of dough and drop onto ungreased baking sheet or silicone baking mat.
- Bake for 10 minutes or until edges are slightly browned. The centers will look soft. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Sunflower Cupcakes from Sally’s Baking Addiction
Ingredients
1 cup (230g) unsalted butter, softened to room temperature
5 cups (600g) confectioners’ sugar
1/4 cup (60ml) heavy cream
2 teaspoons pure vanilla extract
salt, to taste
yellow, orange, & green food coloring (I use Americolor gel coloring)*
chocolate sprinkles
12–14 baked and cooled cupcakes
Instructions
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add 5 cups confectioners’ sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I like 1/8 tsp salt.)
- Spoon 3/4 cup of frosting into a separate bowl. Stir in green food coloring. This will be for the leaves.
- Tint the remaining frosting with yellow and orange food coloring to obtain desired sunflower color. See note for which food coloring used.
- Fill piping bag with leaf tip + yellow frosting. If you have a second leaf tip, fill a 2nd bag with leaf tip + green frosting.
- Pipe or spread a circle of frosting in the center of the cupcake. Cupcake centers should be about 1.25 inches in diameter. Dip into chocolate sprinkles.
- Start on the outer edge of the cupcake. Pipe yellow petals all the way around, lifting the piping tip in an upwards direction. Pipe a second layer closer to the center/on top of the first layer. Pipe a third layer of petals right against the center of the sunflower. Pipe any additional petals to fill any gaps, then pipe a couple green leafs on the edges.
- Refrigerate cupcakes until ready to serve. Cupcakes are fine at room temperature for a few hours, as long as they have been refrigerated for a couple hours after frosting/assembling. (The time in the refrigerator helps the petals hold their shape before serving.)
- Cover leftover cupcakes and store in the refrigerator for up to 5 days.
Additional Notes for Baking
Special Tools: KitchenAid Stand Mixer | Cupcake Pan | Cupcake Liners | Piping Bags | Wilton #352 Tip | Americolor Soft Gel Paste Kit | Chocolate Sprinkles
Food Coloring: To get the exact colors I have in these photos, use Americolor gel coloring. For the golden yellow, use 3 drops of the “lemon yellow” color mixed with 1 drop of the “orange” color. For the green leaves, 1-2 drops of “leaf green.”