Saturday, December 31, 2011

Chocolate Caramel Espresso Chews

  • 1 tbsp milk
  • 1 1/2 tsp espresso powder
  • 1 cup softened butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 3/4 cup unsweetened baking cocoa
  • 1 tsp baking soda
  • 1 cup chopped pecans
  • 1 pack rolos
  • 1/2 tsp espresso powder
  • 1-2 tbsp hot water
  • 1 cup powdered sugar
  1. Heat oven to 350.
  2. Combine 1 tbsp milk and 1 1/2 tsp espresso powder in bowl and set aside
  3. Combine butter, sugar and brown sugar till combined.
  4. Add espresso mixture and eggs.
  5. Add flour, cocoa and baking soda.
  6. Stir in pecans.
  7. Shape dough into 1 1/4" balls.
  8. Place balls into mini muffin pan.
  9. Bake 6-8 minutes
  10. Press one rolo in the center of each cookie.
  11. Cool 10 minutes in pan, run sharp knife around the edges to remove cookies from pan.
  12. Cool on wire rack.
  13. Combine glaze ingredients and drizzle glaze over cookies.

Friday, December 30, 2011

Kisses Peanut Butter Blossoms

  • 48 hershey kisses
  • 3/4 cup peanut butter
  • 1/3 cup light brown sugar
  • 2 tbsp milk
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 1/3 cups sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  1. Heat oven to 350.
  2. Remove foil from kisses.
  3. Beat shortening and peanut butter till combined.
  4. Add  sugar, brown sugar and beat till fluffy.
  5. Add egg, milk, vanilla, flour, baking soda and salt.
  6. Shape dough into 1" balls. Bake 8-10 minutes.
  7. Remove from oven and place kiss in center of each cookie.

Thursday, December 29, 2011

Paula's Oatmeal Cookies

This is a Paula Deen recipe. The only change I made is her recipe includes raisins. I used dried cranberries.
  • 1/2 stick softened butter
  • 1/4 cup veg. shortening
  • 3/4 cup light brown sugar
  • 1 egg
  • 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmet
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1 cup quick cook oatmeal
  • 1/2 cup dried cranberries
  • 3/4 cup chopped walnuts
  • 1/2 tsp vanilla
  1. Preheat oven to 350.
  2. Cream butter, shortening and sugar till combined.
  3. Add egg and beat till combined.
  4. Combine all dry ingredients and then cream into mixture.
  5. Fold in oatmeal, cranberries, walnuts and vanilla. Blend well.
  6. Drop by rounded teaspoons onto cookie sheets.
  7. Bake 12-15 minutes.
  8. Drizzle with brown butter icing.
Brown Butter Icing
  • 1/2 stick butter
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla
  1. In a small saucepan heat butter over med heat until golden brown, stirring occasionally.
  2. Remove saucepan from heat.
  3. Stir in powdered sugar and vanilla.
  4. Stir in 2-3 tbsp of water to make icing the consistency to drizzle.
  5. Drizzle over warm cookies.

Wednesday, December 28, 2011

Nutella Cookies

Got this recipe from Tasty Kitchen, I added s'more sprinkles that I got at Michaels. 
  • 1 cup nutella
  • 1/2 cups sugar
  • 1 cup flour
  • 1 egg
  1. Preheat oven to 350.
  2. Blend all ingredients till combined.
  3. Form into 1" balls.
  4. Place on cookie sheet.
  5. Press down firmly with bottom of glass
  6. Bake 7-8 minutes till set.
  7. I added the sprinkles as soon as they came out of the oven.

Tuesday, December 27, 2011

Buttery Spritz Cookies

  • 2 sticks softened butter
  • 1 egg
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 tbsp vanilla
  • 2 1/2 cups flour
  1. Preheat oven to 350.
  2. Beat butter and sugar till combined.
  3. Add egg, vanilla, salt and flour.
  4. Place in cookie press.
  5. Decorate cookies with sprinkles.
  6. Bake 10-12 minutes.

Monday, December 26, 2011

Chocolate Filled Snowballs

  • 1 cup butter, softened
  • 1 tsp vanilla
  • 1 cup chopped nuts
  • 1/2 cup sugar
  • 2 cups flour
  • hershey kisses
  • powdered sugar
  1. Preheat oven to 350.
  2. Cream butter, sugar and vanilla till blended.
  3. Stir in flour and nuts.
  4. Shape dough around kisses
  5. Place on cookie sheet.
  6. Bake 12 minutes.
  7. Remove from oven and roll in powdered sugar.

Sunday, December 25, 2011

Toffee Crackle Cookies

  • 1 cup softened butter
  • 1 tsp baking powder
  • 1 egg
  • 2 1/4 cups flour
  • 1 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 cup chocolate toffee pieces
  • granulated sugar
  1. Preheat the oven to 350.
  2. Combine butter, brown sugar, baking powder and salt.
  3. Beat in egg and vanilla.
  4. Stir in flour and toffee pieces.
  5. Shape into 1 1/4"balls and place 2" apart on cookie sheet.
  6. Dip bottom of glass in sugar and flatten each ball to 1/4" thick.
Bake 16-18 minutes. 

Saturday, December 24, 2011


These are one of my favorite cookies of all time. I use a Better Homes and Gardens recipe. This recipe makes about 4 dozen cookies.
  • 1 cup softened butter
  • 1 1/2 cups sugar
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1/4 cup sugar
  • 2 tsp cinnamon
  1. Cream butter and  1 1/2 cupssugar, add baking soda, cream of tartar and salt. Beat until combined.
  2. Beat in eggs and vanilla till combined.
  3. Beat in flour until mixture is combined.
  4. Cover and chill dough  about an hour.
  5. Preheat oven to 350.
  6. In a small bowl combine cinnamon with 1/4 cup sugar.
  7. Shape dough into 1 1/4" balls.
  8. Roll into sugar mixture to coat.
  9. Place 2" apart on ungreased cookie sheets.
  10. Bake 10-12 minutes until bottoms are lightly browned.
  11. Cool on wire racks.

Cookie Packaging Ideas

Just wanted to share two different ideas to wrap up cookies. I used a basket and red cello and decorated with a bell and green ribbon, the personalized  card is from shutterfly.

I used a cookie tin I bought last year on sale and a cookie bag I got at Michaels. Also decorated this one with the personalized card, bell and green ribbon.

Thursday, December 22, 2011

Peanut Butter Cookies

These are one of my favorite cookies, I've been making them since I was little and they are always on my list of cookies to make for Christmas

  • 3/4 cup creamy peanut butter
  • 1/2 cup shortening
  • 1 1/4 cups brown sugar
  • 1 3/4 cups flour
  • 3/4 tsp baking soda
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • 3/4 tsp salt
  1. Preheat oven to 350
  2. Combine peanut butter, shortening, sugar, milk and vanilla till well blended.
  3. Add flour, salt and baking soda until combined
  4. Drop teaspoonfuls 2" apart and make crisscross with fork
  5. Bake 7-8 minutes till set
  6. Cool completely.

Wednesday, December 21, 2011

Chocolate Chip Cut Out Cookies

I drizzled white chocolate over the top of these after they were cooled. Figured it would dress them up a little for the holidays. These are great for any holiday since you can use any shape cookie cutters. Got this recipe from Nestle.
  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 lg egg yolk
  • 2 1/2 cups flour
  • 1 1/2 cups mini chocolate chips
  1. Preheat oven to 350
  2. Cream butter, brown sugar, sugar, vanilla and salt till combined.
  3. Beat in egg yolk and flour
  4. Stir in chocolate chips
  5. Divide dough in half, cover and chill for at least an hour
  6. Take one half of dough out of fridge, and roll to 1/4" thickness. Cut into shapes using your favorite cookie cutters.
  7. Place on baking sheets and bake for about 9-11 minutes, until golden brown
  8. Let cool on wire racks
If desired melt white chocolate and drizzle over cookies.

Tuesday, December 13, 2011

Smore Cupcakes With Marshallow Frosting

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 3/4 cup boiling water
  1. Heat oven to 350 and put cupcake wrappers in cupcake pan
  2. Stir together sugar, flour,cocoa, baking powder, salt and baking soda.
  3. Add eggs, oil, milk and vanilla, beat till combined
  4. Stir in boiling water
  5. Fill cupcake wrappers 2/3 way full with batter
  6. Bake 20-24 minutes
  7. Let cool and then frost
Marshmallow Frosting:
  • 2 lg egg whites
  • 1 cup sugar
  • 6 tbsp water
  • 1 tbsp light corn syrup
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup mini marshmallows
  • 1 tsp vanilla
  1. In a large heatproof bowl combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.
  2. Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 minutes.
  3. Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.
  4. In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.
  5. Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla. Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.
  6. I sprinkled graham cracker crumbs on top and a piece of a hershey bar to decorate.

Monday, December 12, 2011

Set of Thank you cards

Made a set of thank you cards today for my etsy shop. I love making sets of these little cards. They are good to have on hand for last minute gifts or so you don't have to run to the store for a card. I used rhinestones to make the flowers pop and rub ons for the letters.

Thursday, December 8, 2011

Personalized Tins

I got these white metal lunch tins in Michaels and decorated with scrapbook paper, stamps and some decorative embellishments.
I stamped the flowers on this second tin to change them up a little.

Tuesday, December 6, 2011

Craft Room Organization

Figured I would share some of my organization ideas that I have in use in my craft room. To organize my alphabet stickers and rub ons I used a pot and pan rack from Ikea. I change out the different ones I hang from time to time and it makes me use them so much more often.
This is a great idea for scrapbook and photo albums. It helps organize them on a shelf and also lets you know what is inside each album without pulling them out to see. I cut out small circles with my diecut machine and used some of my favorite fibers and ribbons to wrap it around the album.

Monday, December 5, 2011

Note Card Holder

This is a great gift idea, I took a clear box I had, added a handle to make it look like a purse and used scrapbook papers and embellishments to decorate both the box and match the notecards. You can also make a matching set of stationary and notecards and tie a pretty ribbon around them or put in a plain box you decorate.

Saturday, December 3, 2011

It's Beginning to Look A Lot Like Christmas

This is one of my favorite times of the year. I love to change up my decorations a little each year. Here are just some of my decorations this year. As this month goes on I will post more decoration pictures. This advent calendar I made by covering up a starbucks advent calendar I had with scrapbook paper and embellishments. This year I put this above my china cabinet and you can also see the small red bows I put up around the house with 3 small ornaments hanging from them.

I also hung up the stocking my grandma made for me for my first christmas. My grandma died when I was 11 and I love hanging this each year because it makes me think of her.

On my living room coffee table I filled a vase with some of my favorite colored ornaments this year. I also mixed it up by adding a small garland with coordinating colors. The candles on the side are plain candles that I embellished with die cut ribbon and brads.

When you walk in my house I have a little entry table that I decorated with some of my favorite Santa's and also a candlelight tree with flameless tealights.

This shelf in my dining room features candles that I embellished with fun tissue paper and heated to set. The tree's I got from Hallmark last year.

Friday, December 2, 2011

Wine Cork Trees

Here is a great decorating idea, not just for Christmas since I left them plain you can leave them up year round. Added these to my etsy shop.

Thursday, December 1, 2011

Marble Loaf

A favorite of mine at Starbucks is the marble loaf that I get when I pick up my morning coffee. Decided to find a recipe and try to make my own. Came out amazing and will definitely make this again.

  • 2 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/2 sticks unsalted butter at room temp
  • 1 cup sugar
  • 4 eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 4 oz bittersweet chocolate
  1. Preheat the oven to 350 and spray your bread pan with nonstick spray or butter and flour it so the bread doesn't stick to the pan.
  2. Whisk together the flour, baking powder and salt.
  3. Cream together the butter and sugar till combined
  4. Add eggs one at a time
  5. Beat in vanilla, add 2/3 of the flour mixture, add milk and then remaining flour mixture.
  6. Melt chocolate and stir in 1/4 of your batter into the chocolate.
  7. Place remaining batter in your bread pan.
  8. Scoop spoonfuls of chocolate batter on top and swirl with a knife
  9. Bake 45-50 minutes
  10. Let cool about 20 minutes, then remove from bread pan and let cool completely.

Wednesday, November 30, 2011

Glitter Christmas Ornaments

Got this idea from Pinterest, these are glitter ornaments I made and the best part of them is the glitter is on the inside so it doesn't get all over the house. To make buy clear ornaments at the craft store, take the cap off the ornament, use pledge clear floor cleaner and squirt inside ornament. Carefully cover the inside of the ornament with the cleaner, not shaking, just rolling inside to not cause bubbles. Once entire ornament is covered pour any leftover liquid back into the pledge bottle. If you have any bubbles in the ornament, use a toothpick or bamboo skewer and pop any bubbles. Using a funnel (I made my own with scrap paper) poor glitter inside ornament and hold your finger over the top hole of the ornament and shake glitter around entire ornament. Once the entire ornament is covered with glitter pour remaining glitter back in glitter container. For glitter I used martha stewart glitter (got it at michaels with a coupon) and can't wait to get some more colors to make more of these. They are so easy and addictive to make.

Tuesday, November 29, 2011

Milk Chocolate Cheesecake

I added chocolate turkeys I made with a mold I have to make it a little more festive for Thanksgiving.
  • 1 3/4 cups crushed shortbread cookies
  • 1/4 cup chopped almonds
  • 1 tbsp sugar
  • 1/4 cup melted butter
  • 3 oz grated milk chocolate
  • 4 oz chopped milk chocolate
  • 3 - 8 oz packages of cream cheese
  • 3/4 cup sugar
  • 1/2 cup milk
  • 2 tsp vanilla
  • 3 tbsp flour
  • 3 eggs
  • 4 oz chopped bittersweet chocolate
  • 2 tbsp milk
  1. Preheat the oven to 350
  2. For crust put cookies, almonds and 1 tbsp sugar in food processor till finely chopped, add melted butter
  3. Press crumb mixture onto bottom and up 1 1/2" on the sides of a springform pan
  4. Sprinkle crust with grated milk chocolate and set aside
  5. For filling, in a small saucepan heat and stir chopped milk chocolate on low heat until melted and smooth. Take off heat and let cool.
  6. In a large mixing bowl beat cream cheese, 3/4 cup sugar, 1/2 cup milk and vanilla until well combined. Beat in flour, beat in cooled chocolate.
  7. Add eggs, beat on low speed just till combined. Set aside 1/2 cup of the filling. Pour remaining filling over crust.
  8. In a small saucepan heat chopped bittersweet chocolate over low until melted and smooth. Cool slightly. Combine with reserved 1/2 cup filling and 2 tbsp milk.
  9. Dot bittersweet chocolate over filling and use a knife to swirl into filling.
  10. Place the springform pan in a water bath and bake 50-55 minutes.
  11. Cool in pan on wire rack for 15 minutes. Lossen the crust from the sides of the pan with a sharp knife. Let cool another 30 minutes and remove the sides of the pan.
  12. Cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

Monday, November 28, 2011

Triple Chocolate Chip Cookies

Work got a little crazy so I haven't posted in awhile. I will be posting lots of recipes and crafts for the upcoming holiday season. Here is a new favorite cookie recipe

  • 2 1/2 cups flour
  • 1 cup softened butter
  • 1 cup light brown sugar
  • 1/2 cups sugar
  • 2 whole eggs + 1 egg yolk
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 6 oz bittersweet choc chips
  • 4 oz milk chocolate chips
  • 4 oz white chocolate chips
  1. Cream butter and sugars till fluffy
  2. Add in eggs and yolk and vanilla. Beat until incorporated
  3. Add baking soda, salt and flour and mix till combined.
  4. Fold in all chocolate chips
  5. Refrigerate overnight
  6. Preheat oven to 350
  7. Scoop dough into rounded tablespoons, place 2" apart on cookie sheet
  8. Bake 9 minutes and then transfer to cooling rack

Wednesday, October 19, 2011

Dark Chocolate Cupcakes with Peanut Butter Frosting

This recipe is adapted from one from  Bakers Royale and they are amazing. This recipe makes 12 cupcakes.

  • 3oz bittersweet chocolate chopped
  • 1/2 cup cocoa powder
  • 3/4 cup flour
  • 1/2 tsp baking soda
  • 3/4 baking powder
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 8 tbsp butter
  • 1/2 cup sour cream
  1. Preheat oven to 350.
  2. Combine butter, cocoa powder and chocolate in bowl and microwave, stir in 30 second intervals until completed melted.
  3. Whisk flour, baking soda and baking powder and set aside
  4. Whisk eggs, sugar and vanilla till combined.
  5. Pour in half of the flour mixture
  6. Mix in chocolate mixture
  7. Stir in Sour cream
  8. Mix in remaining flour mixture
  9. Bake 20 minutes and cool before frosting
Peanut Butter Frosting
  • 1 cup confect sugar
  • 1/2 cup creamy peanut butter
  • 5 tbsp butter at room temp
  • 3/4 tsp vanilla
  • 1/3 cup heavy cream
  1. Beat cream until soft peaks form and set aside.
  2. Beat remaining ingredients till combined
  3. Fold in whipped cream
  4. Put in pastry bag with your favorite tip and frost
I also decorated some of these with pumpkin sprinkles for fall

Friday, October 14, 2011

Ghost Berries

Made these white chocolate covered strawberries, used mini choc chip for the eyes and black piping gel for the mouth. Found this idea on pinterest and couldn't wait to try them.

Monday, September 26, 2011

Chocolate Chip Pumpkin Bars

I love the fall and I have a pumpkin obsession. This is my first pumpkin baked item of the season.

  • 2 Cups Flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp pumpkin seasoning
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup unsalted butter, at room temp
  • 1 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 1/4 cup pumpkin puree
  • 12 oz chocolate chips
  1. Preheat your oven to 350 and spray baking spray on a 13x9 pan.
  2. Whisk together flour, spices, salt and baking soda.
  3. Cream together the butter and sugar until smooth.
  4. Beat in the egg and vanilla
  5. Beat in pumpkin puree
  6. Add the dry ingredients and mix till combined
  7. Stir in the chocolate chips
  8. Spread the batter into the prepared pan and bake for about 40 minutes. Check if done with toothpick in the center after you take out of oven.
  9. Cool and Enjoy

Wednesday, September 14, 2011

Carrot Walnut Cupcakes

This recipe makes approx. 18 cupcakes, while getting your ingredients together preheat your oven to 350 and line cupcake pans with your favorite liners.
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 2 lg eggs
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped walnuts
  1. In a medium bowl whisk together flour, baking soda, baking powder, cinnamon, salt and nutmeg.
  2. In your mixer beat eggs, sugar, brown sugar, oil and milk until light and thick.
  3. Reduce speed on your mixer and add in the flour mixture. Beat only till blended. Stir in carrots, walnuts and vanilla.
  4. Spoon batter into cupcake liners and bake 20 minutes.
  5. Let cupcakes cool 5-10 minutes, then remove from baking pan and cool completely on wire racks.
Cream Cheese Icing
  • 8oz softened cream cheese
  • 1 stick unsalted butter, softened
  • 16oz confect sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla
  1. Beat the butter and cream cheese until light and fluffy
  2. Add the sugar, vanilla and 2 tbsp of milk, add another tbsp of milk if the mixture is too thick
  3. Frost your cupcakes, decorate with sprinkles and enjoy
This frosting isn't thick enough to pipe on your cupcakes, it tastes delicious and is a great spreadable icing. If you are looking for a cream cheese icing you can pipe let me know and I will share one with you.

Tuesday, September 13, 2011

Christmas Craft ideas

I know you're probably thinking I'm crazy, thinking about Christmas already. But if I don't start my christmas crafts early, I never finish in time.
  • First up is a wine cork wreath, these are easy to make. Take a styrofoam wreath and using hot glue wrap ribbon around the entire wreath. When done just hot glue wine corks around the entire wreath
  • Next up are ceramic coasters, go to Lowes or Home Depot and pick up tiles. Then take your favorite scrapbook paper and cut to fit the tiles. Modge podge the paper on the tile and spray two coats of a sealer.
  • Winter Survival Kit, save the box and bottles from a starbucks and put the bottles in the dishwasher to clean them. Take your favorite scrapbook paper to cover the box and wrap around the middle of the bottles. Once I get ready to give this gift I will fill the bottles with different types of hot cocoa and marshmallows and will label the bottles.

Tuesday, August 23, 2011

Ceramic Coasters

Made these and put them in my etsy shop. Got this idea from pinterest. Very easy to make pick up some ceramic coasters from lowes, these I got on clearance. They are 4x4, then take a favorite design of scrapbook paper and cut them into 3.5x3.5 pieces. Modge podge the paper onto the tile. Let dry and then spray with a sealer. I sprayed it twice and let it dry for an hour after each application. I applied 4 foam circles on the bottom corners that I also got at lowes. These are great for gifts, just wrap a ribbon around them and put them in a cute box or bag.

Monday, August 22, 2011


Cakepops are a favorite of mine to make, they are easy to make and just about everyone loves them. These are vanilla cake with vanilla frosting with chocolate outside. You can mix up different cake types with these such as devils food, red velvet, strawberry, etc. To make them take your favorite cake recipe (boxed or homemade) and prepare and bake just as you are making a regular cake. Once your cake is done, let it cool then and crush into crumbs in a food processor. Mix in frosting (canned or homemade), I always start with a little bit because you can always add more. Keep processing until mixture is combined and is a consistency to roll. Roll into balls and melt a little chocolate. Dip lollipop stick in chocolate on the end and put in ball, this will help the lollipop stay together when holding it. Then put in the fridge for about and hour.

Melt more chocolate (use bark or your favorite melts such as wilton). Dip lollipops in chocolate, add sprinkles, and then put lollipop stick in styrofoam. Put back in fridge to harden. To make these for favors wrap in cello and tie with ribbon.

Sunday, August 21, 2011

Rainbow Cookie Cake

I made this cake for my sister's birthday, I doubled the following recipe, but didn't double the almond paste. I made fondant butterflies for the top and sprinkles along the sides. I also changed up the food coloring to a turquoise, yellow and magenta

  • 3 sticks softened butter
  • 1.5 cups granulated sugar
  • 6 large eggs
  • 8oz almond paste
  • 1 Tbsp pure almond extract
  • 3 cups flour
  • 3 tsp baking powder
  • 1/2 cup raspberry jam
  • red, green and yellow food coloring
For the ganache:
  • 1 cup heavy cream
  • 12oz semisweet chocolate

  1. Butter and flour 3- 9" round cake pans and preheat oven to 350
  2. Cream the butter and sugar till fluffy, add eggs and beat for about 3 minutes. Add the almond paste and extract and beat till well combined.
  3. In a separate bowl, sift together flour and baking powder and slowly combine with almond paste batter.
  4. Separate the mixture evenly into three bowls and dye each mixture a different shade.
  5. Pour each colored mixture into individual cake pans and smooth out the top. Bake approximately 20-25 minutes until a cake tester inserted in the center comes out clean. Remove from oven and let cool for about 10 minutes before inverting onto a cooling rack. While cooling combine cream and chocolate and microwave 1.5-2 minutes, stirring in 30 second intervals.
  6. Start with the pink layer and spread with raspberry jam, top with yellow cake and spread this layer with jam also. Top with the final green layer.
  7. Use an offset spatula to spread ganache evenly over cake. Let set in refrigerator and serve.

Tuesday, August 2, 2011

Vanilla Cupcakes with Vanilla Frosting

2 1/4 cups flour
1 tbsp baking powder
1/2 tsp kosher salt
1 1/4 cups whole milk, room temperature
4 large egg whites, room temperature
1 stick (8 tbsp) salted butter, at room temperature
1 1/2 cups sugar
2 tsp pure vanilla extract

1. Center a rack in the oven to 350 degrees. Line cupcake pan with paper liners.
2. In a large bowl, sift together the flour, baking powder and salt.
3.In a medium bowl, whisk together the milk and egg whites.
4.In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium speed for 3 mins, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
5.Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 18 cupcake wells, filling each well 2/3 full.
6.Bake 18-20 mins, or until the toothpick inserted into the cupcakes come out clean. Cool on wire rack.

For the Frosting
3 sticks salted butter, softened
                                                           2 tsp vanilla extract
          24 ounces confectioners’ sugar, sifted
                                                           4-6 tbsp milk

1. In a large mixing bowl cream butter. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.
2. Add in vanilla, and 3 tbsp of milk. Blend on low speed until moistened. 3. Add an additional 1 to 3 tbsp of milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy. I added in the food coloring at the last minute, but you don't have to color the icing.
You can also add seeds from vanilla beans to the frosting or cake mix to give it more of a vanilla flavoring. Recipe was adapted from My Baking Addiction

Wednesday, July 20, 2011

Apple Turnovers

For this recipe you can also double the apple mixture and use to extra to make applesauce

  • 2 tablespoons lemon juice

  • 4 cups water

  • 5 apples - cored, peeled and sliced thin

  • 1/2 stick butter

  • 1 cup brown sugar

  • 1 tsp ground cinnamon

  • 1 tbsp cornstarch

  • 1 tbsp water

  • 1 box thawed puff pastry

    1. Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
    2. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tbsp water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
    3. Preheat the oven to 400 degrees
    4. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
    5. Bake for 20 minutes in the preheated oven, until turnovers are puffed and lightly browned.