We’re Abby and Aleah. Abby’s worked in a bakery and Aleah just loves to eat. So when the latest dessert cookbook from the Six Sisters‘ (some of the most popular cooking and baking personalities in the LDS blogging world) came out, we knew we had to try it out. We each picked a recipe that sounded delicious and documented the entire experience. Here’s what happened.
Welcome! Tell us a little about yourself!
I’m Abby Jo and I like to consider myself an amateur baker. I learned most of the skills I have from working at a bakery for two years without any formal training. So I’m all about the trial and error way of learning.
What made you pick this recipe?
I picked this recipe because I’m overly fond of lemon anything. And most people like cupcakes so I figured I couldn’t go wrong with this one.
What was the easiest part of this recipe? The hardest?
Easiest part of the recipe was using a box mix. Honestly I love box mixes and I think they taste great so mixing up a modified cake mix was just great. I think the hardest part was trying to figure out just the right amount of blackberry jam that needed to go into the frosting to make it just right.
What was your initial reaction when it came out of the oven?
When it first came out of the oven I was extremely worried that the cupcakes would sink because they were so flat across the top. But turns out they were just fine and the longer we let the batter sit the better of a dome we got as the batches came out of the oven.
Are you pleased with the end results?
I was extremely pleased with the results. There was plenty of frosting to cover 24 cupcakes generously and the taste was just the perfect mix of blackberry and lemon. Usually lemon can be overpowering but I think the cupcakes were subtle enough that they really evened out the sweetness of the frosting.
What tips would you give to someone making this recipe?
I would suggest adding more blackberry jam to the frosting because there is so much powdered sugar that it’s almost all you can taste. Nothing wrong with taste testing when it comes to frosting! Also I would suggest keeping the cupcakes refrigerated as the frosting is pretty runny at room temperature. We brought our finished cupcakes to the office and by the next day the frosting had begun to slide off the sides. Also I would suggest getting blackberries when they are at their peak season. Nothing taste better than fresh in season fruit on top of your dessert.
Overall experience?
The thing I enjoyed most about this recipe was how easy the instructions were to follow. I feel like anyone following this recipe will be able to produce beautiful cupcakes quite easily.
Welcome! Tell us a little about yourself!
My name’s Aleah and I have a serious sweet-tooth. I grew up in Ohio, attended school in Virginia, and have now settled in Provo, Utah. I love baking mostly because I love to eat what I bake.
What made you pick this recipe?
Fall! Fall is my favorite season and I’m missing the beautiful, lush colors of an Ohio forest in autumn. I’m ready for the chill and this recipe seemed a perfect way to welcome in the season.
What was the easiest part of this recipe? The hardest?
The components of this recipe were fairly basic to put together. Cream cheese, pumpkin, powdered sugar, and some spices were just mixed up in a bowl. And with refrigerated crescent roll dough as a crust? Simple.
However, the actual execution proved more difficult. The dough had a hard time stretching to fit the bottom of the pan and covering the top of the filling. It looked a little strange. Even though we used the 8×8 pan as directed by the recipe, the squares seemed way thicker than the picture in the book.
What was your in initial reaction when it came out of the oven?
This is not cooked all the way. After the first 20 minutes, which was the maximum cooking time, the dough was just starting to get golden brown. We put it back in and kept watching it and the dough eventually crisped up.
Are you pleased with the end results?
Even after some extra time in the oven, the filling never set up properly. When we cut into it, everything just gushed out. But it was really yummy, especially served warm. The filling was a great blend of cheesecake and pumpkin.
What tips would you give to someone making this recipe?
I’d play around with the baking time and pan size. I think the results would have been better if the filling was thinner in the pan. I’d also see if you could roll out the dough or get some extra to make sure it covers the entire filling on the top and bottom. I should note that the filling did firm up a tad more once it was chilled. But it was just so tempting warm!
Overall experience?
Baking is always fun! I was a bit frustrated, but I think that’s part of the experience. Now I know what to do next time, and regardless of how it looked this dish was delicious. Perfect for anyone looking to add a little fall flavor into their life.
Want to learn more about these recipes? Check out Sweets and Treats with Six Sisters’ Stuff! After taking a look through the book and making these two recipes, we’d definitely recommend it.
