Valentine Cake Batter Truffles

Valentine Cake Batter Truffles

Comments (0) ↓
I think Valentines day is my favorite baking holiday after Christmas. I love all the girly colors and cute sayings. I've made these truffles before and they are yummy! These are the perfect sweet treat for that special someone!

cake batter valentine truffles

cake batter valentine heart truffles

cake batter valentine themed truffles/cake pops

All boxed up and ready to bring to my coworkers! You can always keep them on the sticks and package them as cake pops too!

Ingredients

Truffle Ingredients

  •  2/3 c. confetti cake mix  OR white cake mix + add sprinkles (dry)
  • 1/2 c. sugar
  • 1 stick unsalted butter (1/2 c.)
  • 1 1/2 c. flour
  • 1 tsp vanilla 3-4 tbsp. water
  • dash of salt 1-2 tbsp.

Garnish Ingredients/Supplies

  • Heart sprinkles
  • White vanilla candy coating (12 oz)
  • lollipop sticks (for dipping)
  • mini cupcake liners

Recipe Instructions

Truffle Instructions

  1. 1) Cream together butter and sugar until light and fluffy.
  2. 2) Add in cake mix, flour, salt, and vanilla and mix completely.
  3. 3) Add in tbsp. of water one at a time until batter has reach cookie dough consistency.
  4. 4) Roll into 1 inch balls.
  5. 5) Refrigerate 1-2 hours, or until firm or put in the freezer for about an hour.  This step is important or your ball will fall of its dip stick as it's too soft.

Assembly Instructions

  1. 1) Pokes sucker sticks into hardened balls
  2. 2) Dip in candy coating and shake off excess on side of container.
  3. 3) Hand place the hearts in desired location.
  4. 4) Place in mug (fill bottom with foil so they don't move around too much) in fridge until dry.
  5. 5) When hard, remove sticks and place in cute mini cupcake liners. Keep refrigerated! Best if served cold:)
Browse all recipes →
Chorizo Taco Salad

Chorizo Taco Salad

Comments (0) ↓
Have I ever mentioned my husband is a spectacular cook? Like so amazing. I have pretty much tried to give up cooking altogether. Baking is my forte so I try to leave the cooking to him. Although sometimes he likes me to cook and give him a break and my meals usually turn out awful... (or at least in comparison).

He combines all these wonderful fresh ingredients into the most delcious meals.  I have no idea how to do that; he never uses recipes!  I thought it was time I start sharing some of his deliciousness once and awhile.  This taco salad is a healthier version of the one I grew up eating (lettuce, cheese, doritos, etc...) and man is it delicious! So fresh with just a hint of spice!

The ingredients below are approximate for 2, but feel free to judge it as you go or expand it for a family!

chorizo taco salad

chorizo taco salad

You can surely substitute regular taco meat for the chorizom but the chorizo has such a nice flavor and nip to it.  Also don't skip on all the fresh herbs and cheeses if you can help it.  They are sooooo good! Thanks Jordan for basically being my ultimate personal chef!

Ingredients

Base Ingredients

  • Broken corn taco shells
  • fried chorizo
  • romaine lettuce
  • fresh parmesan (the kind in the specialty section of the store...you know the good stuff!)
  • fresh mozzarella (same as the parmesan.  Fresh is the BEST)
  • white rice, cooked

Salsa Ingredients

  • 2 handfuls of fresh cilantro, chopped
  • 1 tsp. or so of olive oil
  • 2 heirloom tomatoes or other tomato variety
  • 1/4 yellow onion, chopped
  • a little salt
  • a little pepper
  • 1 tsp or or so of lime juice

Recipe Instructions

Chorizo Instructions

  1. 1) If it comes in a casing, remove from casing and squish into pieces with fingers.
  2. 2) Fry in skillet on medium/medium high until browned and slightly crispy.

Salsa Instructions

  1. 1) Chop up fresh cilantro, tomatoes and onion.
  2. 2) Add all ingredients into a food processor until blended into a sauce.  If you don't have a food processor you can leave it chunky as a pico too.  Just slice the ingredients fine.
  3. 3) Voila! Delicious fresh salsa!

Assembly

  1. 1) Bake several corn tortillas until warm. Break up a few for each entree (or use corn chips) and arrange on the outside of a pasta bowl.
  2. 2) Place a bed of romaine lettuce in the center, and cover with a large spoonful of white rice.
  3. 3) Add chunks of fresh mozzarella and a healthy spoonful of the fresh salsa.
  4. 4) Sprinkle chorizo around the edges and sprinkle with fresh grated parmesan. Enjoy!
Browse all recipes →

Homemade Peanut Butter Dog Treats

Comments (0) ↓
We all love to spoil our dogs from time to time...or if you're my dog, a little more than that! Since I bake all the time for humans I thought it might be fun to try baking for my little Boston Terrier.

I'm sure she was pleased to finally have the opportunity to dine on my baked goods after months of unsuccessful begging at my feet.  This super simple, healthy recipe is the perfect treat for your beloved furry friend!

homemade peanut butter dog treats

I packaged up a few bags to give to my coworkers dogs.  We bring our dogs to work so I thought this would be a fun little New Years' Giveaway!

boston terrier begging for homemade peanut butter biscuit

Candy has already had a few of these tiny homemade biscuits...dipped in fat free yogurt (and yes with a few granules of sugar).

boston terrier waiting for peanut butter treat

One more can't hurt right? She seems to be losing her patience...

boston terrier waiting for homemade treat

Just inches from her mouth she is a good little Boston and waits for her owner's ok...

boston terrier eating homemade peanut butter treat

Yes!! Finally!! THANK YOU MAMA!

candy wondering is she gets more

I show Candy the treats we are giving away to the puppies at work...Really mama, do we have to give them away?

Boston terrier guards homemade biscuits

From my pooch to yours....Happy New Year! ( and happy baking:)!! )

I found this recipe (modified slightly) on Pink Pistachio.  Her pooch appears to love them too! She has an adorable little blog!

Ingredients

Dog Treats Ingredients

  • 1 c. whole wheat flour
  • 1/4 c. oats
  • 1/2 tsp. baking powder
  • 1/2 c. milk
  • 1 tbsp. olive oil
  • 1/2 c. creamy natural peanut butter

Recipe Instructions

Dog Treat Instructions

  1. 1) Mix dry ingredients together.
  2. 2) Add in wet ingredients and work into a ball of dough until completely combined.
  3. 3) Roll between two sheets of wax paper to about 1/4-1/2 inch thick.
  4. 4) Slice out treats with a tiny dog bone cookie cutter and place on ungreased cookie sheet.
  5. 5) Bake at 350 for about 10-20 minutes or until golden brown**
  6. 6) Once cooled feed them to your pooch or package them up in cookie bags with ribbon as a gift!

** I took them out of the oven when they were firm but still had a little give and let them sit on the baking sheet for awhile.

Browse all recipes →
Red Velvet Christmas Cookie Flowers

Red Velvet Christmas Cookie Flowers

Comments (0) ↓
Only a little over a week til Christmas and I can hardly wait! I haven't done nearly as much christmas baking as last year...and I'm okay with that. I am trying to minimize stress around the holidays...and messes! I seem to be the messiest baker on the planet.

Anyhow, I decided to make something adorably festive for my coworkers before giving up on Holiday baking.  These adorable red velvet cookies are super yummy.  I think they might be even better with my buttercream but I decided to break my mold and try cream cheese frosting.  It's softer so a little harder to pipe, but turned out great none the less!

christmas red velvet frosted cookies

christmas flower/wreath frosted red velvet cookies

Ingredients

Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. sugar
  • 3 eggs
  • 4 tsp. vanilla
  • 2 tsp. almond extract (heaping)
  • 1 1/2 tbsp unsweeted cocoa powder
  • 1/2 tsp water
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 4 c. flour
  • 1 tsp AmeriColor Red food coloring gel

Frosting Ingredients

  • 1 8oz package of cream cheese
  • 1 stick unsalted butter
  • 5 c. of powdered sugar
  • 1 tsp. milk
  • 1/2 c. dry white cake mix
  • 1 tsp. vanilla
  • Leaf Green AmeriColor Food Coloring

Recipe Instructions

Red Velvet Cookie Instructions

  1. 1) Combine butter and sugar together until smooth.
  2. 2) Whisk together eggs with vanilla, water and almond extract.
  3. 3) Combine egg mix with butter/sugar mix until smooth.
  4. 4) Combine dry ingredients and slowly add dry mix to wet mix until dough has formed. Then add in food coloring. Work with hands if necessary.
  5. 5) Separate dough into 3 balls and roll out each ball between two sheets of wax or parchment paper until about 1/4 in thick.
  6. 6) Refrigerate for at least an hour.
  7. 7) Preheat oven to 350º and using a flower cutter, cut out cookies and place out a baking mat on top of a cookie sheet. 
  8. 8) Bake on the middle rack for 7-9 minutes. Don't overcook, you don't want the cookies crispy.

Frosting Instructions

  1. 1) Mix wet ingredients together with cream cheese and butter with mixer/
  2. 2) Slowly add in dry ingedients and mix until well combined.
  3. 3) Add in leaf green AmeriColor food coloring until desired green.

Assembly Instructions

  1. 1) When cookies have cooled pipie on stars at each corner of flower with a 2D tip.
  2. 2) Add a snowflake sprinkle to each corner and a pearl to the center.
  3. 3) Keep refrigerated until serving.
Browse all recipes →

Chocolate Peanut Butter Swirl Bugle Cupcakes

Comments (2) ↓
I seem to bake less as a married woman. I am not sure why, probably because I always feel like I have a million things to do. Well yesterday I had an assistant I was back in business. We were on a mission to create fabulous.

My superfan (a coworker of my sister's at Outback) became a fan of my baking about a year ago when I'd send with her hoards of baked goods to work.  She'd tell stories of him perusing my website until he was so hungry he wanted to go buy himself a box of cookies.  My superfan was born! Of course I had plenty of fans at my work too where I also brought treats, but somehow this one got dubbed my superfan.  

I found out a few days ago he was moving and so Kristina and I planned to bake a sendoff treat.

He loves peanut butter and chocolate so when I found these outrageous cupcakes on Kevin and Amanda I decided to take the plunge. We followed the cupcake recipe and improvised with the frosting/toppings.

This makes A LOT of cupcakes, (probably at least 48) but I didn't make them all because I didn't want to make a ton of frosting.

Top a chocolate peanut butter cake with creamy, caramel buttecream and the salty hint of crushed bugles and you really can't go wrong...

peanut butter bugle chocolate cupcakes with caramel

peanut butter bugle cupcakes with chocolate and caramel buttercream

This photo was taken just seconds before I devoured it!

 

Ingredients

Peanut Butter Cake Ingredients

  • 1 box butter cake mix
  • 2/3 c. water
  • 1/2 c. creamy peanut butter
  • 1/2 c. butter, softened
  • 4 eggs (beaten)

Chocolate Fudge Cake Ingredients

  • 1 box devil's food cake mix
  • 1 sm. package jello instant chocoalte fudge pudding mix
  • 4 eggs (beaten)
  • 1 tsp. vanilla
  • 1 c. sour cream
  • 1/2 c. milk
  • 1 c. vegetable oil
  • 2 cups mini chocolate chips

Frosting Ingredients

  • 3 sticks unsalted butter
  • 5 1/2 c. powdered sugar
  • 1/2 c. white cake mix (dry)
  • 1-2 tbsp milk
  • 1/2 tsp. caramel extract

Garnish Ingredients

  • bugles 
  • 2-4 semi-sweet baking squares
  • creamy peanut butter
  • sprinkles

Recipe Instructions

Peanut Butter Cake Instructions

  1. 1) Beat eggs with water.
  2. 2) Add eggs to rest of ingredients and beat with a mixer until completey combined.

Chocolate Cake Instructions

  1. 1) Mix all ingredients, but egg, milk and choc. chips together in a large bowl.
  2. 2) Beat eggs with milk and mix into res of the mixture, then add choc. chips.

Frosting Instructions

  1. 1) Beat butter until smooth, then add in rest of wet ingredients.
  2. 2) Slowly add each cup of powdered sugar and cake mix until smooth and creamy.

Baking & Assembly

  1. 1) Preheat oven to 350 degrees.
  2. 2) Fill regular sized muffin tin with cupcake liners and scoop half chocolate cake and half peanut butter cake into each liner until 2/3 full.
  3. 3) Bake for 15-18 minutes or until toothpick comes out clean. Let cool before icing.
  4. 4) Pipe on icing using a 1M tip.
  5. 5) Fill top of bugles with peanut butter and dip in melted chocolate (let harden on wax paper in the fridge).
  6. 6) Sprinkle crushed bugles and sprinkles on the frosting and top with dipped bugles once set. Voila!
Browse all recipes →

What people are saying...

Halloween Spider Cookie Lollipops

Halloween Spider Cookie Lollipops

Comments (2) ↓
Trick or treat, smell my feet, give me something good to eat! Remember that fun Halloween chant? I love Halloween! It's one of those nostalgic holidays you always remember and look forward to!

As I child I remember dressing up and heading over to my grandmother's house to take pictures with my cousins.  She always had the best candy since she was out in the country and didn't get hoards of trick or treaters.  She bought big packages of skittles, starburst, candy bars, and ring pops from Sam's club. We always remembered the houses that had the best candy and decorations year after year and made a point to return. Someday when I own a home, I hope to be that house!

When we got home, my sister and I would dump out our haul onto the living room floor, separate it into piles and trade up for our favorites.

Last year I had a little Halloween party and made tons of treats! This year I'm staying at home and dressing Candy  (my Boston Terrier) up as a bumblee.  I'll fill my little basket full of treats and hope at least one adorable kid knocks on the apartment door.  

Unfortunately, I can't make homemade treats for strangers, but I can for friends, family and coworkers! So I had the idea to combine a few of my favorite ideas from last year and cookie lollipops into a fun, creepy little gift. 

sugar cookie lollipops halloween with spider

I molded the little spiders out of cookie dough and adhered them to the cookie lollipop after dusting it with edible shimmer.

When they cooled, I wrapped them all individually and tied them with cute, festive ribbon.

cute packaging holiday baked goods

Then I packaged them all up together in this cute little gift box and drove them to Outback where my sister works.  They used to get my baking a lot when I lived nearby with Kristina and they still talk about it.  I even have a superfan there! So of course, I couldn't let them down.  I needed to bring them a fun treat to enjoy! They loved them!

Sugar Cookie Recipe as always from I am Baker.

Ingredients

Sugar Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. butter
  • 2 eggs
  • 2 egg yolks
  • 4 tsps vanilla extract
  • 2 tsps almond extract
  • 4 c. flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • edible shimmer/sugar for decoration (optional)

Garnish Ingredients

  • Cookie sticks
  • plastic sucker sleeves
  • ribbon

Recipe Instructions

Sugar Cookie Instructions

  1. 1) Beat butter with sugar until smooth.
  2. 2) Add in eggs and extracts, beat until smooth.
  3. 3) Slowly add in dry ingredients until dough has formed.
  4. 4) Divide dough evenly into three hunks.  
  5. 5) Add in AmeriColor food coloring: orange, black and a little white into each hunk of dough and work in until color is solid.
  6. 6) Follow my picuture tutorial for creating the lollipop sugar cookies.

Spider Instructions

  1. 1) Roll a small ball of black dough.
  2. 2) Roll 8 tiny little legs and stick four on each side.
  3. 3) Roll 2 little white balls and stick them on the front of the black ball and top with two small black balls of dough for the eyes.
  4. 4) Press the spider onto the cookie after inserting the cookie stick and lightly press his legs into the cookie.
  5. 5) Place 4-5 of the cookies (with sticks inserted and spiders on top) onto parchment paper on a cookie sheet.
  6. 6) Bake about 12 minutes at 350 degrees.
  7. 7) Let cookies cool before packaging.
Browse all recipes →

What people are saying...

Apple Rhubarb Spice Cake

Apple Rhubarb Spice Cake

Comments (0) ↓
Looking for the perfect fall treat that is full of delicious spices but not overly sweet? Meet this delicious cake! My mom has been making this cake (with rhubarb only) since I was kid. It's super simple and so delicious.

Given that I'd just returned from AppleFest in Bayfield I had a ton of apples.  So I decided to add the spices and apples to make a truly memorable fall dessert. The fruit and cream sink to the bottom to form this creamy custard-like layer. Top it with homemade whip cream and this is a win!

I am a huge fan of cinnamon and apple cider, hence the addition of the traditional fall spices which I think really make the cake pop!  What are your favorite fall traditions and foods?

 

Ingredients

Cake Ingredients

  • 2 c. chopped rhubarb
  • 2 c. baking apples chopped
  • 2 tbsp cinnamon
  • 1 white or yellow cake mix (prepared as directed)
  • 4 tbsp apple pie or cider spices
  • 1 c. sugar
  • 1 1/2 c. heavy whipping cream

Homemade Whipped Cream

  • 1 c. heavy whipping cream
  • 2 tbsp sugar
  • 1/2 tsp. vanilla

Recipe Instructions

Cake Instructions

  1. 1) Prepare cake mix as directed.  Stir in 1 tbsp. cinnamon and 2 tbsp of the spices.
  2. 2) Spread cake mix evenly into a 9x13 pan and preheat oven to 400 degrees.
  3. 3) Coat cake mix evenly with rhubarb and apple chunks.  Push down fruit chunks slightly.
  4. 4) Mix sugar with remaning spices and evenly coat fruit layer with it.
  5. 5) Pour heavy whipping cream evenly over cake
  6. 6) Bake for about an hour or until golden brown and toothpick comes out clean.  Let cool slightly, then top with whip cream!

Whip Cream Instructions

  1. 1) Beat all ingredients on high in a hand-mixer or stand alone until thick and creamy.  Refrigerate until serving.
Browse all recipes →
Raspberry Red Velvet Cupcakes

Raspberry Red Velvet Cupcakes

Comments (0) ↓
My darling little cupcakes! I have been wanting to make red velvet cupcakes ever since I tried the delicious cake we were going to serve at our wedding. In fact I was on a mission to replicate it, or at least come some place close. Let me tell you...Delicious! I can't claim they are better than my wedding cake which had a layer of raspberry mousse in the center and was dripping with juicy berries, but this was one scrumptious cupcake!

I can't claim they are better than my wedding cake which had a layer of raspberry mousse in the center and was dripping with juicy berries, but this was one scrumptious cupcake! I made sure their packaging was just as adorable and replicated the colors and style of the wedding.

I can't wait to get my wedding pictures back so you can see the amazingly beautiful cake we served. I know red velvet will stand as a delicious reminder of our special day!

raspberry red velvet cupcakes

single red velvet cupcake
Cupcake recipe from Tori Spelling

Ingredients

Cupcake Ingredients

  • 1/2 c. or 1 stick unsalted butter softened
  • 1 1/2 c. granulated sugar
  • 2 eggs
  • 2 1/2 tbsp. cocoa powder
  • 2 1/2 c. flour
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 c. buttermilk
  • 1/4 c. water
  • 1 tsp. white vinegar
  • 1 tsp. baking soda
  • 2 strong squirts of Americolor gel red food coloring

Frosting Ingredients

  • 2 sticks softened, unsalted butter
  • 2 tsps vanilla extract
  • 1-2 tbsp. milk
  • 4-5 c. powdered sugar
  • 1/2 c. white cake mix dry

Garnish Ingredients

  • 1 pint raspberries

Recipe Instructions

Cupcake Instructions

  1. 1) Preheat oven to 350º. Beat butter and sugar together until light and fluffy, then add eggs one at a time until smooth.
  2. 2) Blend salt and flour into mix.
  3. 3) Add buttermilk, vanilla and water to mix.
  4. 4) In a separate bowl combine vinegar and baking soda and then add to mixture.
  5. 5) Add in cocoa and food coloring.
  6. 6) Line muffin tin with cupcake liners and pour 3/4 full.
  7. 7) Bake 18-22 minutes or until inserted toothpick comes out clean.

Frosting Instructions

  1. 1) Beat butter with milk and vanilla until creamy.
  2. 2) Slowly add in cake mix and powdered sugar until you reach a nice smooth texture that is neither too stiff or too soft. Add more liquid if needed.

Assembly Instructions

  1. 1) Pipe frosting with a 1m tip onto cooled cupcakes. Garnish with a raspberry.
Browse all recipes →
Raspberry Cheesecake Bites

Raspberry Cheesecake Bites

Comments (0) ↓
Oh how I heart cheesecake! And of course raspberries. I feel like I've abandoned my baking for awhile in favor of my new dog Candy, our beautiful wedding and posts of the honeymoon. I haven't been entirely absent from the blog though.

Check out the My Life section for lots of updates on our Italian Holiday (& more still to come). I thought this weekend would be the perfect occasion to make some mini desserts. My friend Hanna was coming over for a day at the pool and later I could bring some to my cousin Steph's BBQ. These delicious bite-size treats are so delicious and nothing to feel guilty about due to their tiny size.

MIni raspberry cheesecake bites mini cheesecake bites

Take the easier route and bake them as bars or as darling little cupcake inspired cheesecakes. Don't worry I'm getting more settled into the house and will have lots more great treats for you to try soon! Recipe adapted from Martha Stuart's Cupcakes! cookbook.

Ingredients

Crust Ingredients

  • 1 1/4 c. finely crushed graham cracker crumbs
  • 3 tbsp. sugar
  • 5 tbsp. melted butter

Cheesecake Ingredients

  • 4 packages (32 oz) cream cheese at room temp
  • 1 1/2 c. sugar
  • 4 eggs
  • 1 tsp vanilla

Raspberry Topping Ingredients

  • 2 pints. raspberries
  • 3 tbsp. sugar

Recipe Instructions

Crust Instructions

  1. 1) Combine crust ingredients and press down in muffin liners (just enough to fill the bottom) or 8x13 pan. [or as I did, both an 8x8 24 mini muffin liners)
  2. 2) Press down in container and bake at 350º for about 5 minutes.

Raspberry Topping Instructions

  1. 1) In a food processor blend 1 pint of raspberries then mix with 3 tbsp. sugar and set aside. If you have a small strainer, you may strain out the seeds but I never notice them as an issue.

Filling Instructions

  1. 1) Beat cream cheese until light and fluffy then add in sugar until completely smooth.
  2. 2) Add eggs one at a time until completely smooth, then add vanilla.

Assembly

As mini cupcake cheesecakes: Add 1-2 tsps to the top of the baked crust in each liner. Add 3 separate dots of the raspberry puree to the top of the filling and swirl with a toothpick Bake at 325º for about 20 minutes.

As mini cheesecake bars: Spread 1 1/2 inches of batter over top of baked crust. Scoop dots of raspberry puree randomly over the surface and swirl with a toothpick. Take the second pint of raspberries and press them down into the top of the batter. Bake at 325º for about 35-45 minutes Refrigerate about 4 hours before serving.

Browse all recipes →
Ice Cream Cone Sugar cookies

Ice Cream Cone Sugar cookies

Comments (0) ↓
I love cute packaging! Packaging is one of my favorite parts of baking. I love giving away sweets as gifts! Aren't these just sooo adorable? I have to admit I've been rather absent from my blog and my baking obsession for that matter. I hate to admit it- but at least I have a few excuses.

Ice Cream Cone Sugar Cookies 2 packaged ice cream cone sugar cookies
Jordan and I are getting married in just 25 days! I can't believe it has come up so fast. My dress finally came this weekend and I got my final fitting and shoes. I was scared with all the mishaps my dress was never going to come. I ordered it in October! Planning the wedding and getting ready to start the move to our new place in a few weeks has kept us super busy.

Not only that but I've been redesigning this website here! It's a process and I wish I could just release it this second, but designing and coding takes time and I'll also have to save out a lot of the images again. So look for changes in the next few months. That being said I am looking forward to sharing posts revolving around the following topics in the next few months: The Wedding Our new apartment Our new dog Our Honeymoon in Italy and many other wonderful adventures!!!

In the meantime enjoy these cute little sugar cookies. Super simple. I bought an ice cream cone sugar cookie cutter and cut out a circle shape with a round cap and plopped it on the top of the cone. I also made suckers this weekend– nothing like coming back with a bang!

Ingredients

Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. sugar
  • 2 eggs
  • 2 egg yolks
  • 4 tsp. vanilla
  • 2 tsp. almond extract (heaping)
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 4 c. flour

I use a premade frosting with a little water from a local baking goods store called: lynn's cake and candy supplies. Otherwise I'ved used premade royal icing from Michaels. I've found these work best and are easiest when I'm doing fancy decorating.

Decorating Ingredients

  • Red Gel Food Coloring
  • Brown Gel Food Coloring
  • Multi-colored sprinkles

Recipe Instructions

Cookie Instructions

  1. 1) Cream butter and sugar together with mixer until smooth.
  2. 2) Add in eggs, vanilla, and almond and stir until smooth.
  3. 3) Slowly add in flour, baking powder and salt, stirring until smooth with each addition.
  4. 4) Roll into three balls
  5. 5) Sandwich dough between two sheets of wax (or parchment) paper and roll until 1/4 in. thick
  6. 6) Refrigerate in sheets for an hour or until firm. 7) Dip cookie cuter into water and shake off.
  7. 8) Press firmly into dough.
  8. 9) Transfer cookies onto a baking mat lined baking sheet
  9. 10) Bake at 350 degrees for 6-10 minutes or until just starting to brown.
  10. 11) Let cool completely before icing.

Icing Instructions

  1. 1) First ice the white and let dry then add on the layer of light brown for the cone (mix just a little bit of brown food coloring with the icing).
  2. 2) Add on the cherry.
  3. 3) When the white and brown layers have dried completely (many hours or overnight) use a #1 or #2 tip or squeeze bottle to paint on the cone texture and ice over the white with the chocolate (dark brown icing).
  4. 4) Let dry completely before eating!
Browse all recipes →
Strawberry Red Velvet Sugar Cookies

Strawberry Red Velvet Sugar Cookies

Comments (0) ↓
As always, my sugar cookie recipe is from I am Baker, so when I saw that she had adapted her classic recipe into red velvet cookies I nearly died. It came at an uber convenient time. Prior to ever seeing her post I nearly had the same idea. I was planning to make sugar cookie bars topped with buttercream and covered in fresh strawberries. Of course that was until I laid eyes on this heavenly little treat on I am Baker. I had to make it! They looked delicious.

I substituted my classic buttercream for her cream cheese frosting and reduced the amount of cocoa, but these little treats are seriously AMAZING. I want to make them for my bridal shower next weekend? Is that so wrong? I planned not to make my own treats, but the urge is ever so strong.... I might just whip up another batch next weekend and send them home individually wrapped as party favors. They are the same colors as my wedding minus black. Of course a drizzle of chocolate on this might be delicious also!

red velvet cookies with strawberries

Red Velvet Cookies with strawberries

Red Velvet Sugar cookies

red velvet packaged cookies

Ingredients

Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. sugar
  • 3 eggs
  • 4 tsp. vanilla
  • 2 tsp. almond extract (heaping)
  • 1 1/2 tbsp unsweeted cocoa powder
  • 1/2 tsp water
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 4 c. flour
  • 1 tsp AmeriColor Red food coloring gel

Buttercream Frosting Ingredients

  • 2-3 tbsp milk
  • 5 1/2 c. powdered sugar
  • 1/2 c. dry white cake mix
  • 2 1/2 sticks unsalted butter softened (at room temp)

Garnish Ingredients

  •  1 lb fresh strawberries powdered sugar for sprinkling (optional)

Recipe Instructions

Sugar Cookie Instructions

  1. 1) Combine butter and sugar together until smooth.
  2. 2) Whisk together eggs with vanilla, water and almond extract.
  3. 3) Combine egg mix with butter/sugar mix until smooth.
  4. 4) Combine dry ingredients and slowly add dry mix to wet mix until dough has formed. Then add in food coloring. Work with hands if necessary.
  5. 5) Separate dough into 3 balls and roll out each ball between two sheets of wax or parchment paper until about 1/4 in thick.
  6. 6) Refrigerate for at least an hour.
  7. 7) Preheat oven to 350º and using a circular cookie cutter, cut out cookies and place out a baking mat on top of a cookie sheet. 8) Bake on the middle rack for 10-12 minutes. Don't overcook, you don't want the cookies crispy.

Buttercream Frosting Instructions

  1.  1) Combine softened butter and milk until creamy and then slowly add in powdered sugar and cake mix until smooth and creamy.

Assembly Instructions

  1. 1) When cookies have cooled completely, fill a plastic piping bag with a #2 tip and 3/4 full of frosting
  2. 2) Starting at the outer edge pipe in a circular pattern inwards.
  3. 3) When ready to serve (not before to prevent the berry juice from bleeding into frosting) cover each with chopped berries and sprinkle with powdered sugar.
Browse all recipes →
Mini Spring Strawberry Lemon Cupcakes

Mini Spring Strawberry Lemon Cupcakes

Comments (0) ↓
What a full weekend! I made these adorable little cupcakes to serve at a fundraiser Kristina was doing to raise money for children in Honduras. She is studying global studies and going to Honduras next month to build a jungle gym for kids at an orphanage. I wanted to do a fun little bite size treat with a spring theme and came up with these darling little cupcakes with a fresh fruity flavor and a delicious buttercream frosting.

strawberry lemon spring cupcakes strawberry cupcakes, spring decorative lemon cupcakes with strawberries and flower design

Ingredients

Cupcake Ingredients

  • 1 lemon cake mix
  • 1 c. flour
  • 1 c. sugar
  • 1 c. sour cream
  • 3/4 tsp salt
  • 2 tbsp vegetable or canola oil
  • 4 egg whites

Frosting Ingredients

  • 3 sticks butter
  • 3-5 tbsp milk
  • 1 tsp vanilla
  • 1/2 c. white cake mix (dry)
  • 5-6 c. powdered sugar

Garnish Ingredients

  • Strawberries (slice a little circle for the center)
  • sprinkles yellow or any other color
  • food coloring

Recipe Instructions

Cupcake Instructions

  1. 1) Mix cake mix and dry ingredients together.
  2. 2) Add in water and oil and stir completely.
  3. 3) Add rest of ingredients and stir until completely combined.
  4. 4) Use a 9x13 pan and cover with tin foil. Then cover the top with a layer of tin foil and poke 12 holes in the top placing a cone in each hole.
  5. 5) Spoon batter up to division of cone shape.
  6. 6) Bake at 350 for 12-16 minutes until slightly golden brown on top.

Frosting Instructions

  1. 1) Beat the butter until smooth and the milk and vanilla.
  2. 2) Slowly add dry ingredients until smooth and add more milk as needed.
  3. 3) Pipe frosting on cupcakes, sprinkle with decorative sugar and top with a small piece of strawberry.
Browse all recipes →
Classic Raspberry Pie

Classic Raspberry Pie

Comments (0) ↓
There are few things I love more than raspberries and even fewer desserts I love more than pie! Most times when I make pie it is fruit medley, but this time I decided to let the raspberries shine! And shine they did (this pie is divine)!

Ingredients

Pie Filling Ingredients

  • 6 c. frozen or fresh raspberries
  • 1 stick softened, unsalted butter
  • 1/2 tsp salt
  • 3 tbsp. tapioca
  • 1 tsp lemon juice
  • 1 1/4 c. sugar
  • 1 tbsp. half & half
  • 1 tsp cinnamon 

Pie Crust Ingredients

  • 3 sticks unsalted butter
  • 4 c. flour
  • 5 tbsp. sugar
  • 8-10 tbsp. cold water

Recipe Instructions

Pie Instructions

  1. 1) Blend together all pie filling ingredients except half & half.
  2. 2) Set aside.
  3. 3) Combine sugar, butter, and flour together.
  4. 4) Slowly add in tbsps of water working the dough together with your hands until it has reached a dough-like well formed consistency.
  5. 5) Divide the dough in half and roll out each half between waxed paper.
  6. 6) Place the first half in the bottom of a 10 in. deep dish pie.
  7. 7) Add in the filling and then cover with second crust.
  8. 8) Slit the top, brush the top with the 1/2 and 1/2 and sprinkle with sugar.
  9. 9) Bake at 375 for 60-70 minutes.** ** Watch the pie for your oven. When the edges start to brown cover them with tin foil and continue baking. Mine took a ridiculous amount of time to bake, but it was well worth it.
Browse all recipes →
Easter Hen Sugar Cookies

Easter Hen Sugar Cookies

Comments (1) ↓
Hello friends! What a beautiful weekend it has been. Jam-packed as always. This weekend I made early Easter cookies. I was inspired by Hallmark's adorable candy dispenser hen. These were pretty simple to make, but if you don't feel up to it, run to Hallmark Stores and buy yourself the cute candy hen instead.

hallmark easter hen inspriation for cookies
See this adorable little Easter gift? That was my inspiration for this yummy treat! Purchase one at Hallmark. Photo from hallmark.com
quick sketch for cookie

After finding my inspiration, I drew up a quick sketch to model my cookie after.

 hallmark inspired easter sugar cookies

  1. I began by outlining the cracked egg shell. Then I placed the sprinkles randomly on the white.
  2. Once the shell dried, I filled in the middle with yellow icing and added two black candy sprinkles for eyes.
  3. After the yellow icing dried, I painted on his mouth using a toothpick and orange icing. And finally using a paintbrush dipped in a mix of meringue powder and water and then the pink edible glitters.

decorating easter cookies

There I am decorating my cookies! Kristina helped me too which made it go much faster! It's always nice to have a helper. hen cookies

There they are all nicely packaged in a bed of grass!

packaged sugar cookies
Then another layer of packaging!

packaging

There I am with my proud and joy! It's been awhile since I've made sugar cookies and boy was Kristina ever happy I did. They are one of her favorites of course! She stole several and hid them to ensure she wasn't left out. I packaged these darling little hens up in individual bags and then in a see-through box to give as gift. Happy early Easter & happy baking!

Ingredients

Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. sugar
  • 2 eggs
  • 2 egg yolks
  • 4 tsp. vanilla
  • 2 tsp. almond extract (heaping)
  • 3/4 tsp. salt 1 tsp. baking powder
  • 4 c. flour

Decorating Ingredients

  • yellow food coloring
  • black edible decorating beads
  • multi-colored round sugar sprinkles (or food coloring to make spots)
  • Orange food coloring
  • pink edible glitter powder and paintbrushes
  • optional: merinque powder
  • premade frosting

Recipe Instructions

Cookie Instructions

  1. 1) Cream butter and sugar together with mixer until smooth.
  2. 2) Add in eggs, vanilla, and almond and stir until smooth.
  3. 3) Slowly add in flour, baking powder and salt, stirring until smooth with each addition.
  4. 4) Roll into three balls
  5. 5) Sandwich dough between two sheets of wax (or parchment) paper and roll until 1/4 in. thick
  6. 6) Refrigerate in sheets for an hour or until firm.
  7. 7) Dip cookie cuter into water and shake off.
  8. 8) Press firmly into dough.
  9. 9) Transfer cookies onto a baking mat lined baking sheet
  10. 10) Bake at 350 degrees for 6-10 minutes or until just starting to brown.
  11. 11) Let cool completely before icing. Decorating Instructions

Decorating Instructions

See above image instructions.

Browse all recipes →

What people are saying...

Cake Batter Cookies Stuffed with Cake Oreos

Cake Batter Cookies Stuffed with Cake Oreos

Comments (1) ↓
When I saw these Cake oreos I about died. Hello, where have you been all my life??? I scooped up a package and then another after Kristina ate the first. Yesterday I decided to combine two delicious cake batter flavored goodies in to the ultimate cake batter cookie! Grab yourself a bag of the 100th Birthday of Oreo Cake cookies while you still can and whip yourself up this delightful combo!

cake batter oreo cookies

Ingredients

Cake Batter Cookie Ingredients

  •  3/4 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 1/2 sticks unsalted butter (1/2 melted)
  • 2 eggs
  • 1 tsp vanilla
  • 1 oz package of instant french vanilla pudding
  • 3/4 c. yellow cake mix (dry)
  • 2 1/3 c. flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 package cake oreos
  • Rainbow Sprinkles

Recipe Instructions

Cake Batter Cookie Instructions

  1. 1) Preheat oven to 350 degrees.
  2. 2) In a medium bowl stir together flour, baking soda and salt, set aside.
  3. 3) In a large bowl cream together softened butter, brown sugar and regular sugar until smooth.
  4. 4) Fold in eggs and vanilla until smooth.
  5. 5) Add in pudding mix (dry) and cake mix.
  6. 6) when well combined, slowly add in flour mix until smooth.
  7. 7) Mixture will be thick.
  8. 8) Mix in about 1/4-1/3 c. sprinkles.
  9. 9) Roll into 1 inch balls, flatten and cover 1/2 oreo completely with dough and place on mat on baking sheet.
  10. 10) Bake at 330º for about 8-11 minutes.
Browse all recipes →

What people are saying...

Strawberry Blueberry Refrigerator Dessert

Strawberry Blueberry Refrigerator Dessert

Comments (0) ↓
What a wonderful weekend! Minnesota has been rocked with uncharacteristically warm and beautiful weather for March. 80 degree days had Jordan and I walking around town all weekend buzzing in and out of stores and strolling casually along grand and outdoor malls in the north suburbs. Today I purchased several adorable sun dresses that will be perfect for my upcoming weekend in Vegas and Honeymoon in Italy. Jordan kept an eye on me to ensure I only bought bright colored garments.

I have a poor habit of buying only dark colored outfits. The majority of my clothes are grey, white and black. Well not today! Today I bought an array of colorful new clothes. To match the wonderful spring-like weather Jordan and I made brats and corn on the cob and I finished with a light summery dessert, one of the desserts my mom always makes and my sister and I both love!

berry dessert, easy, delicious

whipped cream berry dessert

strawberry blueberry dessert

Ingredients

Crust Ingredients

  • 1 stick butter at room temp
  • 1 1/4 c. flour
  • 1/4 c. crushed pecans (I used almond flour, but I've used both)

Topping Ingredients

  • 2 tsp. sugar
  • Whip Cream Mix
  • 1 large tub of cool whip
  • 1 regular size tub of cool whip
  • 1 c. powdered sugar
  • 1 package cream cheese
  • 1 pint blueberries
  • 1 pint strawberries (sliced) (more berries if you want another layer on top)

Recipe Instructions

Crust Instructions

  1. 1) Mix butter, flour, nuts, and sugar until crumbly and bound.
  2. 2) Spread crust evenly over 9x13 pan and bake at 350 for about 10-15 minutes.
  3. 3) Let crust cool. 

Whipped Cream Mix Instructions

  1. 1) Mix powdered sugar with regular size tub of cool whip.
  2. 2) Beat in cream cheese and spread over cooled crust.
  3. 3) Cover with berries and top with cool whip until completely covered. Optionally: Cover with another layer of berries
  4. 4) Refrigerate to set and keep refrigerated until serving.
Browse all recipes →
Ice Cream Sundae Cupcakes

Ice Cream Sundae Cupcakes

Comments (2) ↓
Rows of yummy cupcakes! Will you look at these little darlings? Aren't they just the cutest?! I made nearly 100 of those babies. No small feat and one I don't think I'll be trying again anytime soon. A group of people where I work petitioned for me to make the monthly birthday/anniversary treats. Normally a standard store bought cake serves as the celebration treat, but everyone thought, "why doesn't Angela make them!" Sure! I said, proceeding to pick the most complicated and nearly untransportable dessert.

I'd never made them before, so I was pleased they turned out. Jordan and I carted the cupcakes to our work and tons of supplies to apply the icing and decorations. There is no way they would have made it there in one piece otherwise. It took us forever to find something tall enough to store them in until morning.

Finally I had the genius and too long coming idea of using two of the plastic container tops to keep them covered (instead of the traditional top and bottom). Success! Luckily I had my trusty little helper, Jordan, to help decorate and transport. I couldn't have done it without him!
 ice cream cone cupcakes
ice cream cone cupcake closeup ice cream cone cupcakes sprinkles and chocolate decorating ice cream cone cupcakes
 decorating the sundae cupcakes packaging solution for cupcakes
Our final solution for packaging the cupcakes.
sign for cupcakes
Sign for coworkers in the morning
. sundae ice cream cone cupcakes

Ingredients

Cupcake Ingredients

  • 1 french vanilla cake mix
  • 1 c. flour 1 c. sugar
  • 1 c. sour cream
  • 3/4 tsp salt
  • 2 tbsp vegetable or canola oil
  • 4 egg whites 

Frosting Ingredients

  • 3 sticks butter
  • 3 tbsp milk
  • 1 tsp vanilla
  • 1/2 c. white cake mix (dry)
  • 5-6 c. powdered sugar 

Garnish Ingredients

  • 1 package of ice cream cone cups
  • 1 bottle hot fudge
  • multi-colored sprinkles
  • 1 jar cherries

Recipe Instructions

Cupcake Instructions

  1. 1) Mix cake mix and dry ingredients together.
  2. 2) Add in water and oil and stir completely.
  3. 3) Add rest of ingredients and stir until completely combined.
  4. 4) Use a 9x13 pan and cover with tin foil. Then cover the top with a layer of tin foil and poke 12 holes in the top placing a cone in each hole.
  5. 5) Spoon batter up to division of cone shape.
  6. 6) Bake at 375 for 20-25 minutes until slightly golden brown on top. 

Once Cupcakes have cooled...

  1.  1) Pipe buttercream onto each cupcake, spoon a small bit of fudge onto the flattened top of each, cover in sprinkles and top with a cherry (patted dry).
Browse all recipes →

What people are saying...

Strawberry Pannekoeken

Strawberry Pannekoeken

Comments (0) ↓
Aw Pannekoeken! A delicious dessert or magnificent breakfast! In our case, it was a delicious dessert after a meal of homemade spaghetti. My first time enjoying a pannekoeken (a dutch pancake) was about a year ago at a place, suitably named, "Pannekoeken!" in Minneapolis, MN (where I live). I had another a few weeks back for lunch and I now here I am making my very own! Success:) Pile on anything you like, fruit, sugar, cinnamon, chocolate, whipped cream, cheese and more! It's so yummy!

pannekoken

Ingredients

Pannekoeken Ingredients

  • 4 eggs
  • 2/3 c. milk
  • 2/3 c. flour
  • 1/2 tsp. salt
  • 2 tbsp. butter

Homemade Whipping Cream Ingredients

  • 1 c. heavy whipping cream
  • 2 tbsp. cream cheese
  • 1/8 c. milk
  • 1 tsp vanilla
  • 1/4 c. sugar 

Toppings

  • Strawberries
  • mix of brown sugar and cinnamon
  • Chocolate Chips

Recipe Instructions

Pannekoeken Instructions

  1. 1) Whisk eggs together.
  2. 2) Whisk in milk and salt.
  3. 3) Beat in flour until smooth.
  4. 4) Preheat oven to 400 degrees
  5. 5) When it's half way preheated, heat the butter in the pan.
  6. 6) Make sure the butter covers the entire pan then pour mixture into the pan and bake in middle rack for 20-30 minutes or until it starts to puff and turn golden brown.
  7. 7) Serve hot with your favorite toppings! 

Heavy Whipping Cream Instructions

  1. 1) Beat heavy whipping cream for a few minutes until is starts to thicken.
  2. 2) Add in remaining ingredients and beat until smooth and has reached desired consistency.
Browse all recipes →

Shimmery Valentine Cookie Lollipops

Comments (0) ↓
I love Valentine's Day. It may sound cheesy, but I love the delicious candy, colors and celebration of love. I especially love Valentine's Day when I have a boyfriend and better yet this year: a fiance! I absolutely love the combination of red and pink, don't those colors just scream romance?

Today I decided to meld those two colors into these deliciously adorable sugar cookie suckers. I've made these cookies in lots of different color combinations, but this one may be my favorite of all! I rolled them up, dusted them with pink Wilton Shimmer dust and tossed on some red sprinkles. Ta-da! An adorable little Valentine's Day treat or gift! I can't wait to give these away at work tomorrow:)

lollipop sugar cookies
My Sugar Cookie Bouquet

sugar cookie valentine's treats
A handful of lollipop cookies! Hope everyone has a great day full of romance or at least delicious treats!

Ingredients

Sugar Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. sugar
  • 2 eggs
  • 2 egg yolks
  • 4 tsp. vanilla
  • 2 tsp. almond extract
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 4 c. flour 

Garnish/Packaging Supplies

  • Americolor Gel Food Coloring in Super Red
  • Americolor Gel Food Coloring in Dusty Pink
  • Wilton Shimmer Dust in pink
  • Ribbon,bags, & sticks from Michaels

Recipe Instructions

Sugar Cookie Instructions

  1. 1) Cream butter and sugar together with mixer until smooth.
  2. 2) Add in eggs, vanilla, and almond and stir until smooth.
  3. 3) Slowly add in flour, baking powder and salt, stirring until smooth with each addition.
  4. 4) Divide Dough in half and use food coloring to color each half.
  5. 5) Follow the picture instructions here for cookie dough lollipop assembly.
Browse all recipes →
Raspberry Blueberry Heartlettes

Raspberry Blueberry Heartlettes

Comments (2) ↓
This is my third time making tarts and they never get old. I found this darling little "heartlette" pan at Target and got straight to work making these darling little Valentine's inspired tarts. I will warn you; it's not quite as easy to shape the dough into the heart shape vs. the typical circular tart pan, but aren't these little darlings worth the extra effort? I think so. This is my classic tart recipe from my Frame by Frame Baking cookbook.

Kristina, who rarely shows interest in my baked goods until they have been fully prepared & ready for consumption, waltzed into the kitchen this morning offering her assistance. These are by far one of her ultimate favorite desserts and she's willing to exert effort to ensure they get made time and time again;)

valentine's berry tarts strawberry blueberry french tarts tarts heart tarts for valentine's day

Ingredients

Raspberry Tart Crust Ingredients (makes 8-10 tarts)

  • scant 1 1/2 c. flour
  • 3/4 powdered sugar
  • 2/3 c. almond flour (I bought mine at Cub Foods (look in the whole foods section))
  • 1 egg yolk
  • 1 tbsp milk
  • 1 stick (1/2 c.) unsalted butter, slightly softened 

Custard Ingredients

  • 1/4 c. sugar
  • 1 tbsp. flour
  • 1 tbsp. cornstarch
  • 2 egg yolks
  • 1 tsp. butter
  • 1 tsp. vanilla
  • 1 c. half and half
  • 2 pints fresh raspberries
  • 1 pint blueberries
  • 1/4 c. sugar powdered sugar

Recipe Instructions

Crust Instructions

  1. 1) Mix together flour, powdered sugar and almond flour.
  2. 2) Mix in cubed butter until mixture resembles breadcrumbs (I find this easier to accomplish using my hands)
  3. 3) Add in milk and egg yolk and knead together until dough forms.
  4. 4) Wrap in plastic wrap and refrigerate for about 30 minutes.
  5. 5) Roll out dough to about 1/8 inch thick between two sheets of wax/parchment paper or on floured surface.
  6. 6) Preheat oven to 375º.
  7. 7) Place dough evenly into tart pans, prick several times with a fork on the bottom and then cover in tinfoil.
  8. 8) Bake 10-15 minutes watching closely and removing when crust turns a light brown.

Custard Instructions

  1. 1) Mix together flour, sugar and cornstarch in a small bowl.
  2. 2) Add in egg yolks and stir until smooth.
  3. 3) Heat 1/2 & 1/2 over med-high heat for a few minutes until sides start to bubble.
  4. 4) Remove pan from heat and our 1/3 of the liquid into the egg mixture whisking until smooth.
  5. 5) Add the egg mixture to the pan, return to heat and whisk constantly until mixture begins to thicken and bubbles form on surface. (will only take a few minutes) 6) Remove from heat and pour in small bowl. Stir in butter and vanilla.
  6. 7) Cover with plastic and let cool. 

Tart Assembly Instructions

  1. 1) Wash berries with sugar water and lightly pad dry.
  2. 2) When tart crust has cooled add 1-2 tsps of custard to the bottom of the tart.
  3. 3) Arrange berries in the crust, sprinkle with powdered sugar and then eat!
Browse all recipes →

What people are saying...

Apple Cinnamon Dessert Pizza

Apple Cinnamon Dessert Pizza

Comments (1) ↓
I tried to control it; I stifled it all weekend while I worked diligently on wedding invites. I "promised" Jordan last weekend I wouldn't do it. Then it happened...Jordan left. I worked a little longer, watched some old episodes of Ally McBeal and browsed the web. Then I found these beautiful little Apple Cinnamon Roll Cupcakes. I wanted to make them... really bad. Fortunately for my sanity I had no yeast on hand (the recipe was complicated & time consuming).

I did however have a premade can of pillsbury pizza crust which would no doubt save time (and it did)! There are a few things I am afraid to "throw together" & hope for the best when it comes to baking. Apples & Cinnamon Sugar are not among them. I really don't fret with any combo involving these delicious ingredients. So I decided to create the classic dessert pizza. Yum-me.

cinnamon apple dessert pizza closeup cinnamon apple dessert pizza apple cinnamon sugar pizza
 

Ingredients

Dessert Pizza Filling Ingredients

  • 1 can original pillsbury pizza crust
  • 2 tbsp. unsalted butter
  • 2 1/2 c. chopped tart apples
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 c. sugar
  • 1/2 c. brown sugar

Crumble Topping Ingredients

  • 1 c. flour
  • 1/2 stick unsalted butter at room temp
  • 1/2 c. rolled oats
  • 1/2 c. brown sugar
  • 1 tsp cinnamon

Frosting Drizzle Ingredients

  • 3 tbsp. unsalted butter melted
  • 3-5 tbsp. half & half
  • 2 1/4 c. powdered sugar
  • 1 oz. softened cream cheese (optional)

Recipe Instructions

Dessert Pizza Instructions

  1. 1) Preheat oven to 350 degrees and roll out crust evenly over a cookie pan.
  2. 2) Melt 2 tbsp. butter and brush over surface of dough.
  3. 3) Combine skinned apple slices with sugars & cinnamon (add a little water if apples aren't frozen).
  4. 4) Spread apple mix over surface of dough.
  5. 5) Stir together cinnamon, brown sugar, and flour together then fold in softened butter until mix is crumbly.
  6. 6) Sprinkle the crumbles evenly over the apples.
  7. 7) Sprinkle with a little of granulated sugar.
  8. 8) Bake in preheated oven for 35-40 minutes or until browned and a little crispy (it's best crispy).

Frosting Drizzle Instructions

  1. 1) Melt 3 tbsp butter and stir in half/half & softened cream cheese.
  2. 2) Slowly stir in powdered sugar until smooth. 3) When pizza is cool, drizzle frosting all over the pizza & serve!
Browse all recipes →

What people are saying...

Lemon Berry Yogurt Loaf

Lemon Berry Yogurt Loaf

Comments (0) ↓
This is positively heavenly. Like seriously YUM. I don't even feel guilty eating this. Did you see the ingredient list? Greek Yogurt, berries, lemon, honey, almond extract, egg whites...it is just like a slice of summer. Unfortunately it's still the dead of winter here in Minnesota, but one can dream.

I'll take my warmth and comfort in the form of lemon berry yogurt cake. Yes, please. A girl from work found this on the internet and requested I make it. It looked divine so naturally I wasn't about to turn her down. Found on Nooschi.

berry lemon yogurt loaf

Ingredients

Lemon Berry Yogurt Loaf

  • 1 1/2 c. flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 3/4 c. nonfat plain greek yogurt
  • 3/4 c. sugar
  • 1 tbsp. honey
  • 2 tsp lemon zest
  • 1/2 c. fresh lemon juice
  • 1 tsp. almond extract
  • 3 egg whites
  • 1/4 c. vegetable oil
  • 1 c. fresh raspberries
  • 1 c. sliced strawberries

Recipe Instructions

Lemon Berry Yogurt Loaf Instructions

  1. 1) In a large bowl, combine sugar and yogurt until smooth.
  2. 2) Stir in whisked egg whites.
  3. 3) Add in lemon juice, zest, almond extract, and honey until smooth.
  4. 4) In a separate bowl combine flour, salt, and baking powder.
  5. 5) Slowly stir in liquid mix with dry mix.
  6. 6) Add in vegetable oil until smooth.
  7. 7) Slowly add in berries.
  8. 8) Spray 8 in x 3 7/8 x disposable foil pan and bake at 350 degrees for 40-45 minutes.
  9. 9) Cool and serve!
Browse all recipes →
PB Stuffed Banana Chocolate Chip Pudding Cookies

PB Stuffed Banana Chocolate Chip Pudding Cookies

Comments (3) ↓
The other day I discovered Chef in Training... a fun little blog chalk full of pudding cookies...yes – softy, chewy delicious pudding cookies. The best part? Pudding comes in so many different flavors!

That's when I got the idea to make ants on a log in cookie form! Your remember that fun little childhood snack? A banana covered in peanut butter and sprinkled with chocolate chips. I made the cookies about half the size of a normal cookie. Two cookies stuffed with peanut butter? Ya it's the perfect size for this yummy treat. Cookies adapted from Chef in Training.

peanut butter banana cookies
chocolate banana pudding cookies

Ingredients

Banana PB Cookie Ingredients

  •  3/4 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 1/2 sticks unsalted butter (room temp)
  • 2 eggs
  • 1 tsp vanilla
  • 1 3.4 oz package of instant banana pudding
  • 1 1/2 c. chocolate chip cookies
  • 2 1/4 c. flour
  • 1 tsp baking soda
  • 1/2 tsp salt Peanut Butter 

Filling Ingredients

  • 1 sticks softened unsalted butter
  • 1 tbsp brown sugar
  • 1 1/4 c. flour
  • 1/2 c. powdered sugar
  • 4 tbsp. heavy whipping cream
  • 5 oz. creamy peanut butter

Recipe Instructions

Cookie Instructions

  1. 1) Preheat oven to 350 degrees.
  2. 2) In a medium bowl stir together flour, baking soda and salt, set aside.
  3. 3) In a large bowl cream together softened butter, brown sugar and regular sugar until smooth.
  4. 4) Fold in eggs and vanilla until smooth.
  5. 5) Add in pudding mix (dry).
  6. 6) when well combined, slowly add in flour mix until smooth. Then add in blend in chocolate chips.
  7. 7) Roll into 1/2 inch balls and place on ungreased cookie sheet.
  8. 8) Flatten top slightly with palm of hand or glass.
  9. 9) Bake at 350º for about 7 minutes. 

Filling Instructions

  1. 1) blend softened butter with sugar until smooth.
  2. 2) Add in flour stirring in slowly until smooth.
  3. 3) Blend in heavy whipping cream.
  4. 4) Add in peanut butter and powdered sugar until completely smooth.
  5. 5) Once cookies are cooled spread peanut butter on one cookie and squash the second on top.
Browse all recipes →

What people are saying...

Cake Batter Pudding Cookies

Cake Batter Pudding Cookies

Comments (1) ↓
OMG. That's all I have to say. Well actually, no, but seriously these are so so so good. I love anything with cake batter. This dough tastes especially like cake batter and I'm trying to control myself from eating more dough then the cookies I make. Darling pink, white and red sprinkles just in time for Valentine's Day? I'm feeling the love!

Want more Cake Batter??? Of course you do! Cake Batter Blondies Cake Batter Truffles Cake Batter Confetti Cinnamon Rolls – my favorite! Best Buttercream with a hint of Cake Batter!

cake batter cookies pudding cookies sprinkle cookies fresh out of oven cake batter pudding cookies
 

Ingredients

Cake Batter Cookie Ingredients

  • 3/4 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 1/2 sticks unsalted butter (room temp)
  • 2 eggs
  • 1 tsp vanilla
  • 1 3.4 oz package of instant french vanilla pudding
  • 3/4 c. yellow cake mix (dry)
  • 2 1/4 c. flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Recipe Instructions

Cake Batter Pudding Cookie Instructions

  1. 1) Preheat oven to 350 degrees.
  2. 2) In a medium bowl stir together flour, baking soda and salt, set aside.
  3. 3) In a large bowl cream together softened butter, brown sugar and regular sugar until smooth.
  4. 4) Fold in eggs and vanilla until smooth.
  5. 5) Add in pudding mix (dry) and cake mix.
  6. 6) when well combined, slowly add in flour mix until smooth.
  7. 7) Mixture will be thick.
  8. 8) Mix in about 1/4-1/3 c. sprinkles.
  9. 9) Roll into 1 inch balls and place on ungreased cookie sheet.
  10. 10) Flatten top slightly with palm of hand or glass, sprinkles additional sprinkles on top if desired.
  11. 11) Bake at 350º for about 6 1/2-8 minutes. **I only cooked mine for about 6 1/2 minutes or the bottoms will get too hard. Adjust for your oven, but I always slightly undercook my cookies because they will harden a bit after they are sitting out of the oven.
Browse all recipes →

What people are saying...

Lemon Raspberry Cake with Cream Cheese Frosting

Lemon Raspberry Cake with Cream Cheese Frosting

Comments (0) ↓
Yummy! I had no intentions of baking tonight. I had every intention of going through a relaxing evening of browsing the internet, dancing to Michael Jackson on the Wii and various other random, unproductive activities. (For the record I did all those and this!) I started by browsing pinterest. Critical mistake numero uno! I found all kinds of things I wanted to make.

I kept abandoning my computer to search my fridge and cabinets for the proper ingredients. I was always missing one crucial ingredient: butter, pudding, etc. How inconvenient! So why not wait until I go to the store? Because now I was sparked! I had scratched the itch! I I wanted something simple and new!

I took this delicious recipe for Cake Batter Blondies and adapted it to make this tasty cake! Did you notice the raspberries!? To quote one of my favorite movies, "I didn't plan that; it was just spontaneous combustion!" (That Old Feeling, have you seen it??) Which is basically to say it resulted on accident because it was one of the ingredients bulging out of our overfilled freezer.

lemon raspberry cake bars
Gooey, thick batter swirled with raspberries.

lemon raspberry cake with cream cheese frosting
OH the frosting, so smooth and creamy!
cream cheese frosting on lemon raspberry cake

 

Ingredients

Cake Bar Ingredients

  • 1 lemon cake mix
  • 1/4 c. oil
  • 1 egg
  • 1/2 c. heavy whipping cream
  • 1/3 c. milk 1 tsp vanilla
  • 1 1/2 c. frozen raspberries or fresh raspberries

Frosting Ingredients

  • 2 oz. cream cheese
  • 1/2 c. powdered sugar
  • 1/2 c. heavy whipping cream (whipped)
  • 1/2 tsp lemon extract or fresh lemon juice (optional)

Recipe Instructions

Cake Bar Instructions

  1. 1) Mix together cake mix, milk, whipping cream, vanilla and egg.
  2. 2) Fold in raspberries until just combined.
  3. 3) Bake in 8x8 greased.baking pan for 25-30 minutes minutes at 350º

Frosting Instructions

  1. 1) In a small bowl whip heavy whipping cream with an electric mixer for a couple minutes until it thickens.
  2. 2) In a separate bowl mix together cream cheese and powdered sugar.
  3. 3) Add heavy whipping cream to cream cheese mixture and beat until smooth and thick. Place in refrigerator until bars cool completely.
  4. 4) Frost bars and serve (or refrigerate until serving).
Browse all recipes →
White Cake with Raspberry Sauce

White Cake with Raspberry Sauce

Comments (2) ↓
A a wonderfully lazy weekend with no baking or cooking has come to a close. We didn't have any real desserts on our getaway simply loads of Swedish Fish and greasy restaurant food. By the end of the trip I was really, really craving an orange. You know something fresh and citrus after an overindulging weekend? I was obliged by Holiday Gas Station on the ride home. (Read about our adventures here.)

I debated giving myself a couple extra days without baking. But on a whim, I stopped at Target for supplies for this cake my mom always makes. I love this cake because it is super easy. Also it is served cold which makes it super refreshing and yummy. I seriously love this cake.

I've been sending my last couple rounds of baking with Jordan to distribute to a selective bunch throughout the Nerdery (our work). But that's not really fair now is it? I think I'm going to change the rules on this one and let the whole slew of nerds have a chance;) I love raspberries! Can't you tell? I swear about every third post I bake something covered in raspberries.

white cake with raspberry topping

Ingredients

Cake Ingredients

  • 1 white cake mix (prepared as directed-need eggs, oil, and water)

Frosting Ingredients

  • 4 oz. cream cheese
  • 1 c. powdered sugar
  • 1 c. heavy whipping cream (whipped) 

Raspberry Topping

  • 1 16 oz. container strawberry glaze
  • 2 1/2 c. fresh or frozen unsweetened raspberries
  • 1/2 c. water

Recipe Instructions

Cake Instructions

  1. 1) Prepare and bake cake as directed in a greased 9x13 pan.
  2. 2) Let cake cool. Whip heavy whipping cream in small bowl for a few minutes.
  3. 3) Beat cream cheese with powdered sugar.
  4. 4) Add in heavy whipping cream and beat until smooth.
  5. 5) Refrigerate until cake cools then spread evenly over top.
  6. 6) Refrigerate cake until serving.
  7. 7) Just before serving combine water and glaze, then gently fold in raspberries.
  8. 8) Serve over cake.
Browse all recipes →

What people are saying...

Wintery Spritz Cookies

Wintery Spritz Cookies

Comments (0) ↓
They fit perfectly in my new little sweets canister. Kristina got it for me for Christmas it says: Treats by Angela. I almost forgot about Spritz! The lovely little bite-size cookies that are a cinch to make (if you have a cookie press of course)! Last year I think I made them right after Christmas as well and decorated them with pink sugar. Today I had the great idea of giving them a winter theme and adding the little sugar bead to the center...so cute!

As a child, this is one of the cookies I distinctly remember making with my mom. We dyed them different colors and doused them in sugar. It was a wonderful tradition I looked forward to year after year. In fact last year she gave me her spritz maker and I was delighted! It's super old and works great! This recipe is the one she's been using forever too.


spritz cookies
Mounds and mounds of spritz!
spritz cookie
It's just so tiny and cute!
treats by angela norlen

christmas spritz cookies

 

 

Ingredients

Spritz Ingredients

  • 1 c. unsalted butter (at room temp)
  • 2 egg yolks
  • 1 1/2 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 2 1/2 c. flour
  • 1/2 tsp. salt 

Garnish Ingredients

  • White and blue decorative sugar
  • edible silver shimmer powder sugar beads

Recipe Instructions

Spritz Instructions

Must own spritz/cookie press

  1. 1) Cream together powdered sugar and butter until smooth.
  2. 2) In a small bowl, whisk together eggs and extracts.
  3. 3) Add egg mix to sugar mix and stir until completely combined.
  4. 4) Add in salt and flour and stir until a dough forms. I often use my hands to make sure all the dough is binded together.
  5. 5) Add cookie dough to press and position press firmly on ungreased cookie press. Crank one rotation and lift up to form each spritz cookie.
  6. 6) Place sugar bead in center of cookie, sprinkle with mix of sugars and shimmer and bake at 350 for 6 1/2 -8 minutes. Watch carefully a minute to long and they will burn! I put mine in for 6 1/2-7 mins.
Browse all recipes →
Frosted Snowflake Sugar Cookies!

Frosted Snowflake Sugar Cookies!

Comments (0) ↓
Half way through decorating we took a break to enjoy the first snowfall and take a hike in the woods! So refreshing! Merry Christmas to all! What a wonderful couple days it's been. Jordan and I have been off since Thursday and relaxing up north. We finally got snow! It didn't look like we were going to have a white Christmas but that all changed when I woke yesterday to the snow falling! A perfect setting for decorating my snowflake sugar cookies. And decorate we did! Even Jordan helped decorate!

Took quite awhile and my arms almost fell off but the end result was quite worth it! I'm excited to share them with everyone on Christmas Eve and Christmas Day! As always this delicious cookie recipe is from Amanda over at I am Baker. I put fuller teaspoons of almond in vs. vanilla and it really made it pop! Check out her recipe for frosting too if you want to make your own.

I've tried this before and it works well! This time I found my frosting at Lynn's Cake and Candy supplies (already ready to go). I prefer this route when doing extensive decorating because the decorating part is so time consuming I prefer not to tack on more time with icing. Plus this icing is sooooo good. They have similar pre-packed royal icing at Michaels and Joann's.

snowflake cookies with me snowflake sugar cookies with me jordan frosting sugar cookies snowflake sugar cookies snowflake frosted sugar cookie packaging christmas wrapping, snowflake sugar cookies
Last night Jordan and I wrapped presents and packaged up the cookies to give away to my relative son Christmas Day! jordan and ancha in snow

Ingredients

Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. sugar
  • 2 eggs
  • 2 egg yolks
  • 4 tsp. vanilla
  • 2 tsp. almond extract (heaping)
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 4 c. flour
  • prepacked frosting

Recipe Instructions

Cookie Instructions

  1. 1) Cream butter and sugar together with mixer until smooth.
  2. 2) Add in eggs, vanilla, and almond and stir until smooth.
  3. 3) Slowly add in flour, baking powder and salt, stirring until smooth with each addition.
  4. 4) Roll into three balls
  5. 5) Sandwich dough between two sheets of wax (or parchment) paper and roll until 1/4 in. thick
  6. 6) Refrigerate in sheets for an hour or until firm.
  7. 7) Dip cookie cuter into water and shake off.
  8. 8) Press firmly into dough.
  9. 9) Transfer cookies onto a baking mat lined baking sheet
  10. 10) Bake at 350 degrees for 6-10 minutes or until just starting to brown.
  11. 11) Let cool completely before icing. 

Decorating Instructions

  1. 1) Put icing in a plastic craft bottle.
  2. 2) Outline the shape of the cookie and then fill in the center with the same color spreading with the tip of the bottle. If the icing is too thick, slowly add drops of water to thin it a bit. You want to be careful not to add too much or it will be runny and you won't be able to make nice lines.
  3. 3) Let cookies dry for a few hours or overnight in the fridge.
  4. 4) Fill a plastic bag with #2 tip and the color of icing you desire for the snowflake decoration.
  5. 5) Decorate the cookie like a snowflake! Let harden in the fridge for at least several hours. When they are dried, dust on edible glitter with a paintbrush.
  6. 6) Once I was certain the frosting had dried I put the snowflakes in packaging bags and tied them with silver ribbon. The ribbon had a bit of wire in it which allowed me to coil it into a cute spiral shape! I placed all the packaged cookies in large white bowl to make for a pretty dessert centerpiece!
Browse all recipes →
White Chocolate Mocha Candy Cane Cupcakes

White Chocolate Mocha Candy Cane Cupcakes

Comments (2) ↓
What a nice December day! It almost felt like Spring here in Minnesota. Snow was melting and the streets were full of people. Of course tomorrow's forecast is just cold enough to turn that melted snow into icy roads! Oh Joy! I've wanted to do candy cane-like cupcakes ever since I discovered a tutorial on Good Life Eats for piping multiple colors of frosting at once. The cupcake/frosting flavors were inspired by my recent obsession with white chocolate mochas (with a shot of hazelnut).

Jordan and I went Christmas shopping yesterday and today was dedicated to yet another adventure in holiday baking. Christmas Shopping was crazy nut-so. We had initially planned to go to the Mall of America, but once we started waiting in the insanely long exit lines I got impatient and and begged Jordan to drive into the burbs. Much, MUCH better. I don't enjoy crowds and I hate traffic. But I'd be surprised to find someone who did;)

holiday striped white chocolate mocha cupcakes white chocolate mocha candy cane cupcakes holiday striped candy cane cupcakes dual color frosting
I made the mistake overfilling them the first time. Don't fill them quite that full.

dual color frosting tip candy cane inspired cupcakes dual color frosting piping on cupcakes
Covered in frosting of course, like usual.

holiday cupcakes
 

jordan organizing angela's dvds
This morning I got an early start cleaning the kitchen and starting the cupcakes around 10am. While I was whipping up the batter I heard quite the commotion in the living room. When I went to investigate I found Jordan alphabetizing my DVDS. Now I'm like one of the most unorganized people in the world; everything is everywhere and Jordan comes whizzing through to make sense of the chaos. Gotta love him.

His finished product. As you can see I have an EXTENSIVE dvd collection. It must have been an exhausting process. Kristina must notice that I go through tons and tons of butter. So much so that tonight she took the liberty of signing me up for the Land O Lakes rewards program. Haha. I suppose it only makes sense. Isn't she helpful?? I know I can please both her and Jordan with cupcakes. They love them and I love sharing! Kristina volunteered to "take them off my hands" by bringing them to work with her. She's like my little Christmas elf.

Ingredients

Cupcake Ingredients

  • 2 1/2 c. Cake Flour
  • 1 1/4 c. Granulated Sugar
  • 4 egg whites
  • 2 whole eggs
  • 3/4 tbsp. vanilla 3/4 tbsp.
  • Baking Powder
  • 1/2 c. white chocolate caramel liquid coffee creamer (or flavor of your choice)
  • 1 1/4 sticks unsalted butter
  • 1/2 c. sour cream
  • 1 tsp salt 

Frosting Ingredients

  • 3 sticks unsalted butter
  • 1/2 c. dry white cake mix
  • 3 tbsp. white chocolate caramel liquid coffee creamer
  • 1 tbsp. hazelnut coffee powder
  • 6 c. powdered sugar
  • 2-3 tsp. milk lots of bright white gel food coloring (if using hazelnut powder & desiring 1/2 white frosting)
  • Red Gel Food Coloring
  • Sprinkles and Edible White Glitter Powder

Recipe Instructions

Cupcake Instructions

  1. 1) Combine dry ingredients in a large bowl.
  2. 2) In a separate large bowl cream together butter and sour cream.
  3. 3) In a medium bowl whisk together eggs, vanilla and coffee creamer.
  4. 4) Add egg mix to butter/sour cream mix, beat until smooth.
  5. 5) Slowly combine with dry ingredients until smooth.
  6. 6) I found that it doesn't rise much when cooked (although they are super delicious) so fill liners almost full. They will sink a little after they are removed from the oven.
  7. 7) Bake at 350 degrees for 7-12 minutes depending on size of cupcakes. I made three sizes super tiny, mini, and large. 

Frosting Instructions

  1. 1) Cream slightly softened butter, creamer, hazelnut powder, and 2 cups powdered sugar in a large bowl until fully combined.
  2. 2) Add a cup of powdered sugar, stirring smooth after the addition of each cup.
  3. 3) Add in cake mix and slowly add teaspoons of milk until frosting reaches desired consistency.
  4. 4) Divide frosting into two bowls.
  5. 5) If you've added the hazelnut powder, the frosting will be a tan color so add a lot of white food coloring to one of the bowls until it is pretty close to white.
  6. 6) Add red food coloring to the other half.

Piping dual-color frosting

I found this awesome little tutorial on Good Life Eats for piping multi-colored frosting.

  1. 1) Fill 1 12 in. disposable frosting bag 1/2-3/4 full with red.
  2. 2) Twist the top and cut an inch off the bottom.
  3. 3) Repeat with the white frosting
  4. 4) Put a tip in the bottom of another 12 inch bag. I found it easier when I added the white fastener piece too.
  5. 5) Align the two colors and put them in the third bag so the ends of the bags are inside the tip.
  6. 6) Snip off the bottom of the 3rd bag and start piping! I combine sprinkles with edible glitter powder and sprinkle on top with a spoon. It makes it much easier to apply the glitter powder if it is mixed with sprinkles. Don't overfill the bags or it will explode out the top.
Browse all recipes →

What people are saying...

Yogi & Boo-Boo Christmas Sugar Cookies

Yogi & Boo-Boo Christmas Sugar Cookies

Comments (2) ↓
As I was trying to decide what to wrap up the bears in; it occurred to me that I should wrap them up in gift packaging. Of course Jordan (the hungriest bear of all) will probably be the only one receiving it, but it gives me ideas for Christmas as well:) As a child I loved Yogi & Boo Boo. One of the few cartoons I actually enjoyed. "Hey boo-boo lets go grab a pic a nic basket!" "But Yogi...." Boo Boo cries! Such a classic cartoon.

With the new Yogi Bear movie recently released I fell in love with the impish little bears all over again. So much so, that they inspired my latest baking adventure. I'm still a long way to decorating cookies to the level of perfection of some out there. I look at the cookies made by Bake at 350, Glorious Treats , Sweetopia, and Sweet Sugar Belle and am completely inspired and at a loss at the same time.

Although I'm creative, I'm not necessarily "artistic" and was laughed at in painting class back in art school because well ya I wasn't very good. So this was a big challenge for me: trying to transpose multiple images of yogi and boo boo into a Christmas cookie. I've accepted I don't have the patience to decorate a large quantity of cookies at one time.

I made one Yogi cookie and one Boo-Boo cookie and that was enough for me. I made rough outlines of the shapes I wanted in Illustrator based on a few images I found on the internet, printed them and used the outline as a guide to trace the cookie shapes. I kept the shapes simple enough to make into cookies and then worked on creating the colors and basic faces of the darling little bears. 

Yogi BooBoo Sugar cookies Christmas

yogi and booboo christmas cookies packaging

cartoon network booboo christmas cookie

I love the packaging! Cute little christmas wish from my favorite bears!


yogi bear cookies step1
Step 1– Outline his face, Let dry.
yogi bear cookies step 2
Step 2–Add in facial features and suit.
boo boo cookie step1
Step 1– Outline his face, and hat. Let dry.
boo boo cookies step2
Step 2–Add in facial features, hat, and bow.

Want to try them for yourself? Here is the outline I made to make the cookies. I printed it out on thicker cardstock, cut out the shapes and used a sharp knife to trace the outline into chilled cookie dough.

Ingredients

Sugar Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. sugar
  • 2 eggs
  • 2 egg yolks
  • 4 tsp. vanilla
  • 2 tsp. almond extract
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 4 c. flour 

Frosting/Garnish Ingredients

  • 1 package royal icing mix
  • water
  • icing bags and clear plastic craft bottles
  • toothpicks
  • brown, green, red, copper, white, and black gel food coloring

Recipe Instructions

Sugar Cookie Instructions

  1. 1) Cream butter and sugar together with mixer until smooth.
  2. 2) Add in eggs, vanilla, and almond and stir until smooth.
  3. 3) Slowly add in flour, baking powder and salt, stirring until smooth with each addition.
  4. 4) Roll into three balls
  5. 5) Sandwich dough between two sheets of wax (or parchment) paper and roll until 1/4 in. thick
  6. 6) Refrigerate in sheets for an hour or until firm.
  7. 7) Dip cookie cuter into water and shake off.
  8. 8) Press firmly into dough.
  9. 9) Transfer cookies onto a baking mat lined baking sheet
  10. 10) Bake at 350 degrees for 6-8 minutes or until just starting to brown.
  11. 11) Let cool completely before icing.
Browse all recipes →

What people are saying...

Peanut Butter Holiday Kissed Cookies

Peanut Butter Holiday Kissed Cookies

Comments (0) ↓
It has been a few days since I baked and I am excited to start my holiday baking. Today I knew I wanted something relatively easy and fun. Then a foreign thought occurred to me: why not try to please my sister? I know right!? I know she likes white chocolate kiss cookies so I ran to target to pick up some chocolate kisses and then began work on turning my delicious cookie dough festive.

I added a little caramel extract to the batter which added a nice subtle flavor to the cookie. The dough dyed nicely and suddenly I had these darling little cookies. I wrapped them up in ribbon to make a perfect little gift. Even though I have no one to give them to! Wrapping is half the fun right? haha. Let's just say I succeeded in pleasing my unpleasable sister who adamantly shook her head when I mentioned I might bring them into work. Secretly I smiled.

holiday peanut butter kiss cookies

Ingredients

Makes about 50 cookies

  •  4 c. flour 1
  • tsp baking soda
  • 1 tsp salt
  • 2 sticks unsalted butter, melted
  • 2 c. packed brown sugar
  • 1 c. granulated sugar
  • 2 large eggs
  • 4 tsps vanilla extract
  • 1/2 tsp caramel extract (optional)
  • 1 c. creamy peanut butter
  • 1 bag white chocolate striped hershey's kisses

Recipe Instructions

Cookie Instructions

  1. 1) Mix together wet ingredients, sugar, and peanut butter.
  2. 2) Add flour, salt, and baking soda.
  3. 3) Stir until smooth.
  4. 4) Add in food coloring and knead into dough.
  5. 5) Roll into balls and put on ungreased cookie sheet.
  6. 6) Flatten slightly with palm of hand and sprinkle with decorative sugar.
  7. 7) Bake at 350 for about 8 minutes.
  8. 8) Let cookies cool for at least 5-10 minutes before adding kiss to top or it will melt.
  9. 9) Leave to cool before eating or kiss will melt unless you want it melted then devour!
Browse all recipes →
White Chocolate Cherry Holiday Pretzels

White Chocolate Cherry Holiday Pretzels

Comments (2) ↓
Oh Christmas my all-time favorite holiday! I love the lights, the treats, the music, the cute holiday themed decorations and family get-togethers. When I saw the darling santa baby aprons my aunt had made I ordered one immediately. You can check them out on her This post is not really a how-to. It's more of my initial tribute to Christmas and the holiday season! Check out the rest of our Tofte adventures in Part I & Part II. What makes everyone else excited for the holiday season?

white-chocolate christmas pretzels
 

Ingredients

Holiday Pretzels Instructions

  • Holiday Pretzels
  • White Chocolate
  • Holiday sprinkles
  • Gurly's Brand Sweet Cherry Chips

Recipe Instructions

Holiday Pretzel Instructions

  1. 1) Melt white chocolate in microwave or double boiler.
  2. 2) Dip pretzels in chocolate and set on wax paper to dry.
  3. 3) Melt cherry chips and drizzle over desired pretzels.
  4. 4) Sprinkle pretzels with festive sprinkles.
  5. 5) Let dry completely before eating!
Browse all recipes →

What people are saying...

White Chocolate Pumpkin Cheesecake

White Chocolate Pumpkin Cheesecake

Comments (0) ↓
Happy Birthday/Thanksgiving! Yesterday (thanksgiving) I turned 25. I got hoards of sprinkles and cupcake holders, money for a new lens and a gift card to my one of my favorite stores for kitchen staging supplies: Crate & Barrel. Also! I won $100 on a scratch off (the most I've ever won prior is $8 as a child when I found an unscratched lottery ticket on the ground). Considering the fact that I lost $80 on my birthday at the casino last year, this was a wonderful turn of events! This year, I volunteered to make dessert (naturally). On the menu: smore's bars, my delicious raspberry, apple, rhubarb pie and a brand new dessert: White Chocolate Pumpkin Cheesecake.

I found this amazing recipe on Luna Cafe. I've never liked pumpkin pie but of course it is a staple of Thanksgiving dinners so when my mom casually mentioned she might pick up a pumpkin pie at Sam's Club I quickly vetoed her. This was completely out of the question. "I can make something pumpkin," I said. So I began my hunt for something that involved pumpkin, but was a little less traditional. I love cheesecake (so does most of my family) so when I found this delicious looking dessert it was a no-brainer. 

The pumpkin cheesecake portion had this wonderful aroma of fall with all the fresh spices and the white chocolate/pumpkin combo created a nice juxtaposition of flavors. I think it was a little creamier than I'm used to in cheesecake (and my marbling didn't turn out as beautiful as hers) but the flavor was still amazing and everyone loved it, even me (gasp)!

Check out some of her photos because they are great:) I have an amazing family and dinner was exceptional as usual. I still have no clue how to make all the traditional Turkey day foods (and I'm okay with that;) ) Hope everyone had a wonderful Thanksgiving! Jordan and I are off to Tofte for a little northern escape in a condo on Lake Superior. Stay tuned for our adventures in no-man's land.

pumpkin white chocolate cheesecake thanksgiving
Packaging up the remaining 3 slices (we cut them super small) for the family to take home.
thanksgiving desserts
My cousin's daughter Jocelyn has a sampling of all three desserts
. smores bars at thanksgiving
My grandma and cousin, Marc enjoy a smore's bar
. apple raspberry rhubarb decorative pie and crust
 

Ingredients

Crust Ingredients

  • 12 oreos crushed
  • 3 tbsp softened butter

White Chocolate Cheesecake Ingredients

  • 2 packages cream cheese
  • 6 tbsp brown sugar
  • 1/4 tsp cloves
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 2 eggs
  • 1/2 can pumpkin pie filling

Cheesecake Topping

  • 2 c. sour cream
  • 1/2 c. sugar
  • 1 tsp. vanilla
  • 1-2 squares white chocolate (shaved)

Recipe Instructions

Crust Instructions

  1. 1) Crush oreos in a plastic bag or a food processor and combine with softened butter.
  2. 2) Spread over bottom of springform pan and bake at 350º for about 15 minutes. 

White Chocolate Cheesecake Mix Instructions

  1. 1) With a mixer, beat cream cheese and sugar together until smooth.
  2. 2) Add in eggs and beat until smooth.
  3. 3) On high heat, melt white chocolate over a double boiler (stir constantly.
  4. 4) Add white chocolate to cheesecake mix and mix until completely smooth. Set Aside. 

Pumpkin Cheesecake Mix Instructions

  1. 1) With a mixer, beat cream cheese and brown sugar together until smooth.
  2. 2) Add in spices, eggs, and pumpkin pie filling, mixing until completely smooth.

Assembly Instructions

  1. 1) Alternate pouring heaps of each cheesecake mix into the pan.
  2. 2) Swirl a few times with a knife or spatula.
  3. 3) Bake at 350º for 35-45 minutes
  4. 4) Remove from oven and let cool for at least 10 minutes
  5. 5) Combine cream cheese, sugar, and vanilla and spread over top of cooled cheesecake.
  6. 6) Return to oven for another 10 minutes.
  7. 7) Let cool, then cover and refrigerate overnight.
  8. 8) Use a paring knife on blocks of white chocolate to create garnish shavings.
Browse all recipes →
Chocolate Ganache Mousse Cake

Chocolate Ganache Mousse Cake

Comments (3) ↓
Made into a darling gift with a container from the supermarket and some cute ribbon:) Hooray! I finally made the chocolate cake I've been planning forever! This summer I was in between apartments and had bought this oversized couch without thinking through where in the world I would put it. Well it was heavy and huge and I lived in an old second floor apartment with a twisty staircase. Not exactly ideal for my new couch.

After trying unsuccessfully to fit the couch in my place I was left with no choice but to cry for help! Thankfully my aunt and uncle agreed to let me store it in their garage until I moved to my new place a month later. Let's just say it didn't fit in there either.

I promised them one of my baked goods as thank you and here I am nearly 5 months later finally making good on my promise! The Arpinars are huge chocolate fans. So much so that my uncle Muzo discovered his children had bought him chocolate for Christmas a few years back and decided to unwrap them and sneak a taste each day before Christmas, rewrap his gift and return it its place under the tree.

His plan was to replace the container of chocolates before Christmas rolled around, but alas the store was out, exposing his hilarious antics. I've been thinking about what kind of chocolate dessert to bake for awhile and finally put the plan into action.

chocolate ganache mousse cakechocolate ganache cake as gift


Cake recipe adapted from Kevin and Amanda. I made her recipe originally here: Ultimate Chocolate Cake The mousse recipe I found on the food network. The mousse didn't get as thick or sweet as I wanted so I added the cornstarch and powdered sugar. It also made too much so I cut the recipe in half. Save adding the cornstarch til last to see if you need it. I love this cake because it has a great blend of flavors and is super delicious without being too rich.

Ingredients

Cake Ingredients

  • 1 box Devils Food Cake
  • 1 sm. package instant chocolate fudge pudding
  • 1 c. sour cream
  • 1 c. canola oil
  • 1/2 c. milk
  • 1 tsp. vanilla
  • 4 eggs (beaten
  • 1 1/2 c. mini chocolate chips 

Chocolate Mousse Ingredients

  • 2 1/2 oz bittersweet chocolate
  • 6 oz heavy cream
  • 1 1/2 egg whites
  • 1/8 c. sugar
  • 1-2 tbsp. powdered sugar
  • 1-3 tbsp. cornstarch 

Ganache Topping Ingredients

  • 4 oz. bittersweet chocolate
  • 1/2 c. heavy whipping cream 

Garnish Ingredients

  • 1/2 c. mini chocolate chips
  • 5 marbled sticks broken into pieces

Recipe Instructions

Cake Instructions

  1. 1) Mix all ingredients except chocolate chips together.
  2. 2) Mix in chocolate chips (will be thick)
  3. 3) Spoon evenly between two round 9-in pans.
  4. 4) Bake about 25-35 minutes at 350 degrees, test with fork or toothpick, don’t overcook. 

Chocolate Mousse Instructions

  1. 1) Whip heavy whipping cream until peaks form over a bowl of ice.
  2. 2) With a mixer beat eggs until soft peaks form.
  3. 3) Slowly add sugar beating until thick.
  4. 4) Melt chopped chocolate in a double boiler over medium heat, stirring as chocolate starts to melt.
  5. 5) Remove melted chocolate from heat and pour into egg mix whisking until combined.
  6. 6) Mix in heavy whipping cream.
  7. 7) Add in powdered sugar and 1-3 tbsp.
  8. 8) Let mousse set in fridge for at least an hour. 

Chocolate Ganache Instructions

  1.  1) Heat bittersweet chocolate over medium heat in double boiler ( or in a heat-resistant bowl placed inside water) until melted, stirring often. This will only take a few minutes.
  2. 2) Boil 1/2 c. whipping cream and add to melted chocolate.
  3. 3) Stir until smooth and spread evenly over top of torte.
  4. 4) Sprinkle with peanuts and more chocolate chips if desired.
  5. 5) Refrigerate for at least 4 hours or overnight before eating.

Assembly Instructions

  1. 1) Spread Mousse between two cakes and over sides of second cake.
  2. 2) Make ganache last and spread it over the tops and sides of the top cake.
  3. 3) When ganache has hardened sprinkle with mini chocolate chips and broken chocolate sticks. 4) Keep refrigerated until serving.
Browse all recipes →

What people are saying...

Peanut Butter/Cookie Dough Stuffed Whoopie Pies

Comments (2) ↓
Come morning I almost forgot I was destined to bake this evening. I have a user group tomorrow night with a group of people who develop with expression engine (the cms behind the blog and many other wonderful sites). Apparently they know I like baking, so I promised to bring treats to the next get-together.

I asked for suggestions... what goes well with pizza? Junk food of course. Isn't that what every pizza party entails? I found this delicious looking cookie on pinterest from these lovely ladies at Heat oven at 350º and decided to give it a whirl.

Of course, I didn't look close enough at the directions and only purchased half the amount of marshmallow creme I needed for the filling. I decided to improvise and make 1/2 cookie dough filling and 1/2 peanut butter filling. They are both yummy! You can double the amount of pb/powdered sugar/whipping cream or marshmallow creme and not divide the filling, but it makes it more fun if you do!

cookie dough peanut butter stuffed whoopie pies

whoopie pie peanut butter cookie dough

By the time my fiance arrived home from the store the baking was well underway and as I ushered him into the kitchen he gave me a strange, confused look and said, "Do you realize what's on your face?" Of course I hadn't the slightest idea and was more than a little amused to catch my reflection in the mirror and discover my latest adventure had spawned a unibrow. Not quite sure how that happened. haha. Somehow I always seem to make a giant disaster when I bake. I'm usually covered in flour and powdered sugar.

Ingredients

Chocolate Cookie Ingredients

  • 2 sticks softened unsalted butter
  • 1 c. sugar
  • 3/4 c. brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 1/4 c. unsweetened cocoa powder
  • 1 3/4 c. flour
  • 1 tsp. baking powder
  • 1 tsp baking soda 

Filling Ingredients

  • 2 sticks softened unsalted butter
  • 2 tbsp brown sugar
  • 2 1/2 c. flour
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1 7 oz container marshmallow creme
  • 6 oz. peanut butter
  • 3/4 c. powdered sugar
  • 4 tbsp heavy whipping creme
  • 3/4 c. mini chocolate chips

Recipe Instructions

Chocolate Cookie Instructions

  1. 1) Preheat oven to 350º then, whip butter and sugar together until fully combined. 
  2. 2) Then add in eggs and vanilla and beat until light and fluffy.
  3. 3) In a separate bowl combine dry ingredients.
  4. 4) Slowly add dry ingredients to sugar/egg mix and beat until thick and fully mixed.
  5. 5) Roll into 1 in. balls and place on ungreased cookie sheet, press down slightly with bottom of glass.
  6. 6) Bake at 350º for 8-10 minutes, don't overcook.

Filling Instructions

  1. 1) Combine softened butter with sugar until smooth.
  2. 2) Add in flour and salt, beat until smooth.
  3. 3) Add in vanilla and mix completely.
  4. 4) Divide dough equally into two bowls.
  5. 5) Add marshmallow fluff to one dough mix and beat throughly.
  6. 6) Add peanut butter, heavy whipping cream, and powdered sugar to other dough mix and beat throughly.

Assembly Instructions

  1. 1) When cookies have cooled completely, spread with a generous helping of one of the two doughs (or combine if you like) and push down the second cookie on top til the dough oozes out a bit.
Browse all recipes →

What people are saying...

French Raspberry Tarts

French Raspberry Tarts

Comments (1) ↓
Bonjour! Today Kristina and I made one of our favorite desserts ever: French Raspberry Tarts! About a year and half ago Kristina was a nanny for a family in California and just as I graduated college Kristina was about to travel to Paris with the family. I was invited along to assume the role of assistant Nanny. It was a dream come true. I'd never been to Europe and was fresh out of college ready for a break. Best of all, I was barely going to spend a dime for the trip of a lifetime.

Tarts were in every little bakery window we passed (and there were a lot). When given time on our own, Kristina and I often had a light lunch of buttery croissants and raspberry tarts. It was only for a month, we went back to nutritious, balanced meals when we returned;)

When Kristina got back from Africa, (she's kind of a world traveler) I made her mixed berry tarts as a welcome home gift. Well she is now taking french classes at college and had an assignment to make something french. Naturally, we chose tarts with little hesitation. It will always bring back fond memories of traveling the cobbled streets of Paris peering at the delicious desserts in the window, and when we could, stopping to buy a mini raspberry tart to share.

I found the crust recipe in my book, Frame by Frame baking which has awesome step by step photo instructions for each recipe. Seriously this crust is SOOOOO good. The almond flour is more expensive ($12.99 to be exact) but you don't need much and it is well worth it! The vanilla custard I found on food.com Paris taught us to enjoy life and the little things. I'd suggest you make yourself these and do the same! Bon Appétit!


french raspberry tart deliciousness best ever french raspberry berry tart raspberry tarts french raspberry tart frame by frame cookbook
paris french bakery window tart
Every window was filled with wonderous desserts!
french raspberry tart
Kristina got a big tart as her birthday treat in Paris!

Ingredients

Raspberry Tart Crust Ingredients

  • (makes 8-10 tarts)
  • scant 1 1/2 c. flour
  • 3/4 powdered sugar
  • 2/3 c. almond flour (I bought mine at Cub Foods (look in the whole foods section))
  • 1 egg yolk
  • 1 tbsp milk
  • 1 stick (1/2 c.) unsalted butter, slightly softened 

Custard Ingredients

  • 1/4 c. sugar
  • 1 tbsp. flour
  • 1 tbsp. cornstarch
  • 2 egg yolks
  • 1 tsp. butter
  • 1 tsp. vanilla
  • 1 c. half and half ( I used 1/2 c. milk & 1/2 c. heavy whipping cream)
  • 4 pints fresh raspberries
  • 1/4 c. sugar powdered sugar

Recipe Instructions

Crust Instructions

  1. 1) Mix together flour, powdered sugar and almond flour.
  2. 2) Mix in cubed butter until mixture resembles breadcrumbs (I find this easier to accomplish using my hands)
  3. 3) Add in milk and egg yolk and knead together until dough forms.
  4. 4) Wrap in plastic wrap and refrigerate for about 30 minutes.
  5. 5) Roll out dough to about 1/8 inch thick between two sheets of wax/parchment paper or on floured surface.
  6. 6) Preheat oven to 375º.
  7. 7) Place dough evenly into mini tart pans, prick several times with a fork on the bottom and then cover in tinfoil.
  8. 8) Bake 10-15 minutes watching closely and removing when crust turns a light brown. 

Custard Instructions

  1. 1) Mix together flour, sugar and cornstarch in a small bowl.
  2. 2) Add in egg yolks and stir until smooth.
  3. 3) Heat liquid over med-high heat for a few minutes until sides start to bubble.
  4. 4) Remove pan from heat and our 1/3 of the liquid into the egg mixture whisking until smooth.
  5. 5) Add the egg mixture to the pan, return to heat and whisk constantly until mixture begins to thicken and bubbles form on surface. (will only take a few minutes)
  6. 6) Remove from heat and pour in small bowl. Stir in butter and vanilla.
  7. 7) Cover with plastic and let cool. **Also because I'm a freak and the custard was too yellow for me ( I wanted nice photos) I added a bunch of white food coloring to soften the color;) 

Tart Assembly Instructions

  1. 1) Wash berries with sugar water and lightly pad dry.
  2. 2) When tart crust has cooled add 1-2 tsps of custard to the bottom of the tart.
  3. 3) Arrange raspberries in a circular pattern, sprinkle with powdered sugar and then eat!
Browse all recipes →

What people are saying...

White Raspberry Whipped Cream Cake

White Raspberry Whipped Cream Cake

Comments (1) ↓
A variation of a dessert my mother used to make us growing up. This is the white chocolate version and a chance for me to try a new twist on one of my mom's classic desserts. I shall make the chocolate version in the near future. Don't skimp on the toppings, they really make the dessert. YUM!

white chocolate oreo cream dessert white chocolate raspberry cream oreo dessert

Ingredients

Crust Ingredients

  • 1 stick butter
  • 1 1/4 c. flour
  • 1/4 c. crushed pecans
  • 2 tsp. sugar 

Filling Ingredients

  • 1 can raspberry pie filling
  • 1 8oz package cream cheese
  • 16 oz. container cool whip
  • 1 c. powdered sugar
  • 2 packages instant white chocolate pudding
  • 1 package instant cream cheese pudding
  • 4 c. milk 

Garnish Ingredients

  • 6 oreos crushed (I used winter red filled variety)
  • 1/4 mini chocolate chips

Recipe Instructions

Crust Instructions

  1. 1) mix together butter, flour, sugar and pecans in medium bowl.
  2. 2) knead with hands until crumbly.
  3. 3) Spread over 9x13 pan and press in.
  4. 4) Bake at 350 degrees for 15-20 minutes.
  5. 5) Let crust cool. 

Filling Instructions

  1. 1) When crust has cooled spread raspberry filling over crust.
  2. 2) Beat cream cheese, 1/2 container of whip cream and powdered sugar together until smooth. Then spread over raspberry filling.
  3. 3) Mix packages of jello and milk together until smooth. Spread over cream cheese layer.
  4. 4) Spread remaining whip cream over top of pudding layer.
  5. 5) Sprinkle oreos and mini chocolate chips over top of cool whip. 6) Refrigerate dessert for at least an hour before serving. **Keep refrigerated. Refrigerate dessert between preparing each layer of the dessert.
Browse all recipes →

What people are saying...

Better than Sex Cake

Comments (2) ↓
Kristina had the night off earlier in the week and called me demanding Better than Sex Cake. This idea also excited Jordan who nodded his head vigorously in agreement. I told Kristina that would have to wait for the weekend (check out the full story here).

Well here we are the weekend has arrived and almost completed and all day Kristina begged me to make mom's Better than Sex cake. Well, it took me awhile to concede, mostly because Kristina is one very picky eater and I wasn't sure she would like the dessert even if she was the one who repeatedly requested it. I forgot how good this cake is. It's moist delicious and super simple to make!

Ingredients

Better Than Sex Cake Ingredients

  • 1 box German Chocolate Cake Mix ( prepared as directed)
  • 1 jar Mrs. Richardson's Butterscotch Caramel Topping
  • 1 bag Toffee Bits
  • 1 7oz container cool whip
  • 1 sm. package instant butterscotch pudding
  • 1 c. milk

Recipe Instructions

Better Than Sex Cake Instructions

  1. 1) Prepare German chocolate cake as directed.
  2. 2) Poke holes in the top (while warm) with end of wooden spoon.
  3. 3) Pour butterscotch caramel topping evenly over cake.
  4. 4) Sprinkle 1/3 package of toffee bits over cake.
  5. 5) Let cool for at least an hour.

THEN

  1. 1) Combine, pudding mix, 1 c. milk and coolwhip.
  2. 2) Spread Evenly over cake.
  3. 3) Sprinkle remaining toffee bits top of cake.
  4. 4) Keep refrigerated.
Browse all recipes →

What people are saying...

Cake Batter Blondies

Cake Batter Blondies

Comments (24) ↓
OMG. Kristina (my sister) called me on my way home from work today requesting that I make Better than Sex Cake, but not just any Better than Sex Cake, mom's Better than Sex Cake. An odd choice for a girl who doesn't like most chocolate desserts and scoffed at my brownies the night before. Still, I considered it until she began listing off a series of ingredients I didn't have on hand and then I said, "We'll save that for a weekend."

You know how it goes? Especially since I already made those sinful Molten Brownie Marshmallow Bars yesterday. I was on the hunt for something deliciously simple. By this time Kristina had lost interest in my baking addiction and decided she no longer cared if I baked anything because she was making pasta. When I told her what I was making she said, "oh." She's terribly hard to please sometimes. She wants everything and nothing simultaneously.

Pinterest brought me to Gracie and to this hunk of glorious batter. Does that not look like the best damn thing you've ever seen? If not, I question what planet you're from. This recipe is super simple and soooooo delicious. I love love LOVE cake batter and this dessert is no exception. If you don't like ooey, gooey half-baked cake batter, troll elsewhere, but if you are like me and enjoy licking the batter off the spoon and scraping the sides of the bowl... start baking.

cake batter dough blondies

 

cake batter blondies

 

Ingredients

Cake Batter Blondie Ingredients

  • 1 white Cake Mix
  • 1/4 c. canola oil
  • 1/4 c. heavy whipping cream
  • 1/4 c. milk
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 c. white chocolate chips
  • 1/4 c. rainbow sprinkles.

Recipe Instructions

Cake Batter Blondie Instructions

  1. 1) Mix together cake mix, milk, whipping cream, oil, vanilla and egg.
  2. 2) Add in chocolate chips and sprinkles.
  3. 3) Bake in 8x8 greased.baking pan for 25-40 minutes at 350º **DO NOT overcook. As Gracie says, batter will be slightly undercooked and may even look gooey. Wait 20 minutes before cutting in so the bars set.
Browse all recipes →

What people are saying...

Molten Brownie Marshmallow Bars

Molten Brownie Marshmallow Bars

Comments (4) ↓
Tonight I decided to make a meld of two of my favorite bars: S'mores Bars & Oreo Fudge Bars. These two bars are sooo good. And this is delicious combination of the two. These taste best if you let it set for a few hours before eating!
molten brownie bars marshmallow bars step 1
Step 1 – Lay out 1/2 of the dough across bottom of greased 8x8 pan
step2 marshmallow creme layer
Step 2 – Spread marshmallow fluff evenly over bottom crust
Step3 brownie batter
Step 3 – Spread 3/4 of brownie batter over marshmallow fluff
oreo mix
Step 4 – Sprinkle crushed oreos and white chocolate chips over brownie batter
step5 top crust
Step 5 – Spread second 1/2 of graham cracker crust over top of cookie mix. (flatten first for easier spreading) brownie marshmallow bars
Bake at 350º for about 30 minutes. Cool before serving.

Ingredients

Crust Ingredients

  • 1 stick unsalted butter
  • 1/2 c. sugar
  • 1/4 c. brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 1/3 c. flour
  • 1 tsp. baking powder
  • 3/4 c. graham cracker crumbs
  • dash of salt 

Filling Ingredients

  • 1 can marshmallow creme (7oz)
  • 1 box brownie mix (prepare as directed) I used Betty Crocker Chocolate Chunk
  • 6 crushed oreos
  • 1/8 c. white chocolate chips

Recipe Instructions

Crust Instructions

  1. 1) Stir together butter and sugars until light and fluffy.
  2. 2) Add in vanilla and egg.
  3. 3) In a separate bowl combine flour, salt, baking powder, graham cracker crust.
  4. 4) Stir in wet ingredients.
  5. 5) Divide dough in half.
  6. 6) Spread half of dough over bottom of greased 8 x 8 pan. 

Filling Instructions

  1. 1) Lay out marshmallow creme over crust
  2. 2) Spread 3/4 prepared brownie mix (not baked) over marshmallow spread.
  3. 3) Sprinkle crushed oreos and white chocolate chips on top.
  4. 4) Spread second half of dough over top of crushed cookies Spread in flattened chunks over cream. Will be a little bit challenging.
  5. 5) Bake at 350º for 30-35 minutes.
  6. 6) Let sit for 1-2 hours before serving to set. **Bars will be half melted chocolate 1/2 brownie. Important to let set a little before eating to taste it at its most delicious!
Browse all recipes →

What people are saying...

Halloween Theme Party

Comments (0) ↓
My sister and her friend dressed up for Halloween as Mario & Luigi and modeled my Halloween cupcakes before heading out for a little midnight fun! Then the girls came over to sample the goods and watch Alfred Hitchcock presents. We had a spooktacular time! The treats were super delicious:)

Halloween sweets table halloween witch with poisoned apples
I greated my guests in my witch outfit and offered them a poison apple!
candy corn vanilla latte cupcakes
Vanilla Latte Cupcakes ( because I hate candy corn;)
trick or treat sugar cookies
Trick or Treat? Treat!
halloween chocolate pretzel rods
Ghiradelli white chocolate, and a drizzle of milk chocolate, yum!
halloween caramel apple chocolate bites caramel apple chocolate bites
I made my own caramel! And it actually was the correct consistency I've always tried to accomplish. Basically I just used every ingredient I'd ever seen used in caramel recipes. It's delicious and so are these bites!
halloween sweets party halloween party mario-luigi-candy-corn-cupcakes
 

Ingredients

Vanilla Latte Cupcake Ingredients

  • 1 white cake mix
  • 1 c. sour cream
  • 1 c. sugar
  • 1 c. flour
  • 6 tsp. vanilla caramel latte powder
  • 1 tsp. vanilla
  • 2 tsp. vegetable oil
  • 1 c. water
  • 1/2 c. apple cider
  • 4 large egg whites 

Cupcake Frosting Ingredients

  • 9 c powdered sugar
  • 1 c. white cake mix dry
  • 4 1/2 sticks unsalted butter
  • 3 tsp vanilla caramel latte powder
  • 2 tsp. vanilla
  • 3 tbsp milk

Sugar Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. sugar
  • 2 eggs
  • 2 egg yolks
  • 4 tsp. vanilla
  • 2 tsp. almond extract
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 4 c. flour 

Sugar Cookies Frosting

  • 1 package Wilton Royal Icing Mix

Caramel Apple Bites Ingredients

  • Granny Smith Apples
  • White Chocolate (melted)
  • Milk Chocolate (melted)

Caramel Sauce Ingredients

  • 1/2 can sweetened condensed milk
  • 1 stick butter
  • 1/2 c. dark corn syrup
  • 2 tsp. vanilla
  • 1/2 c. heavy whipping cream
  • 1-2 tsp. amaretto liquor (optional)
  • 1 1/2 c. brown sugar
  • 1 tsp salt

Recipe Instructions

Vanilla Latte Cupcake Instructions

  1. 1) combine dry ingredients and stir until smooth.
  2. 2) Add in alcohol and water stirring until smooth.
  3. 3) Add lime, oil, and sour cream stirring until smooth.
  4. 4) Mix in eggs.
  5. 5) Separate into five bowls evenly.
  6. 6) Add several drops of gel food coloring to each bowl and stir until color is fully blended.
  7. 7) Scoop small tsp of each color into liner until 3/4 full.
  8. 8) lightly swirl top with toothpick (just a little so you don’t blend the colors to brown).
  9. 9) Bake at 350 for 15-18 minutes.

Vanilla Latte Cupcake Frosting Instructions

  1. 1) Beat slightly softened butter until smooth
  2. 2) Slowly add in powdered sugar and cake mix, stirring smooth after each addition.
  3. 3) Add In vanilla and milk alternating with dry ingredients.
  4. 4) Divide frosting into 3 bowls, dying orange, yellow (& leaving last one white).
  5. 4) Pipe on cooled cupcakes yellow base, orange center and white top.
  6. 5) stick a candy corn in the top  (optional/ because most people don't like candy corn, it's only for decoration!)

Sugar Cookie Instructions

  1. 1) Cream butter and sugar together with mixer until smooth.
  2. 2)  Add in eggs, vanilla, and almond and stir until smooth.
  3. 3)  Slowly add in flour, baking powder and salt, stirring until smooth with each addition.
  4. 4) Roll into three balls
  5. 5) Sandwich dough between two sheets of wax (or parchment) paper and roll until 1/4 in. thick
  6. 6) Refrigerate in sheets for an hour or until firm.
  7. 7) Cut out cookie shapes
  8. 8) When dry, ice cookies.

Check out my video tutorial about frosting cookies

Caramel Apple Bites Instructions

  1. 1) Cut up apples and drizzle white part with lemon juice.
  2. 2) combine all caramel sauce ingredients in a large pot stirring constantly over med-low heat for about an hour.
  3. 3) Caramel will be thick, but not sticky or unstirrable.
  4. 4) Spoon caramel over apple bites.
  5. 5) Melt white chocolate and drizzle over bites.
  6. 6) Melt milk chocolate and drizzle over bites.
  7. 7) Let set and pick with toothpicks, serve.
  8. 3) Spoon over sliced apples
Browse all recipes →
Frosted Sugar Cookie Bars

Frosted Sugar Cookie Bars

Comments (0) ↓
Another little pre-halloween treat. Delicious taste of a sugar cookie, without the hassle of individual cookies. Taken from Love and Olive Oil.

Ingredients

Sugar Cookie Bar Ingredients

  • 2 sticks unsalted butter
  • 2 c. sugar
  • 4 large eggs
  • 1 1/2 tsp. vanilla
  • 1/2 tsp almond extract
  • 5 c. flour
  • 1/2 tsp salt
  • 1/2 tsp. baking soda 

Sugar Cookie Frosting

  • 6 c powdered sugar
  • 3 sticks unsalted butter
  • 1/3 c. white cake mix dry
  • 2 tsp. vanilla
  • 6-10 tsp. milk

Recipe Instructions

Cookie Bar Instructions

  1. 1) Cream together butter and sugar together until smooth.
  2. 2) Add in eggs and vanilla.
  3. 3) Stir in flour, baking soda and salt until smooth.
  4. 4) Spread dough on 18x11 greased baking sheet (jelly roll pan)
  5. 5) Cook at 375 degrees for 20-25 minutes. 6) Let cool before frosting. 

Frosting Instructions

  1. 1) Beat slightly softened butter until smooth
  2. 2) Slowly add in powdered sugar and cake mix, stirring smooth after each addition.
  3. 3) Add In vanilla and milk, alternating with dry ingredients.
Browse all recipes →
Apple Raspberry Rhubarb Pie

Apple Raspberry Rhubarb Pie

Comments (0) ↓
PIe! Kristina brought me Cortland apples from Bayfield and I was super excited! Because apples fresh from the orchard are AWESOME and they smell yummy too! She also brought me a little pie kit. I've only really made crumble top pies, but I decided to switch it up to try my new pie imprint. Apple Cutouts!

This was my first attempt with my pie kit so it was a little laborious, and the pie took like 1 1/2 hours to bake ( I didn't time it ) but it was super duper delicious! Makes 10 in. deep dish pie.

raspberry apple rhubarb pie
Made it again at Thanksgiving, yum!
apple rasberry rhubarb pie/decorative pie crust

Ingredients

Pie Crust Ingredients

  • 3 sticks unsalted butter
  • 9-11 tbsp. cold water
  • 5 tbsp sugar
  • 4 c. flour 

Pie Filling

  • 1 c. chopped rhubarb
  • 1 1/2 c. raspberries
  • 6 medium apples chopped
  • 2 tsp. cinnamon
  • 1 c. white sugar
  • 1/2 c. brown sugar
  • 3 tsp. lemon juice
  • 3-5 tbsp cornstarch 3
  • tsp. apple cider (optional)

Recipe Instructions

Crust Instructions

  1. 1) Fold in the butter with the flour and sugar.
  2. 2) Add in water tbsp at a time and knead dough with hands.
  3. 3) Take 2/3of dough and roll out between wax paper.
  4. 4) Take dough and cover pie pan, overhanging about 1 inch.
  5. 5) Fold Pie Crust under and use fingers to pinch decorative edge. 

Filling Instructions

  1. 1) Mix pie filling together in bowl and spread over bottom crust.
  2. 2) Roll out remaining dough and spread over top of pie filling.
  3. 3) Sprinkle with sugar.
  4. 4) Bake at 470 for around an hour or until golden brown.
Browse all recipes →
Jordan’s Sweetest Surprise

Jordan’s Sweetest Surprise

Comments (2) ↓
I Love these trix-colored cupcakes! Jordan turned 28 this week. I was planning a grand occasion to celebrate his birthday: my first ever sweets table. Hooray, mountains of candy and delicious desserts and oh the color! I wanted it to be super fun and colorful ( just like him, haha ). So I planned for weeks a menu and supplies and then started to bake. I was pleased with how perfect everything turned out. Quite the little spread for only 2 party guests, lol;)

The cupcakes were so yummy and moist and had those adorable little fruit slices on top as garnish. I was super excited to do my first tie-dye cupcakes to match my super colorful lollipop cookies. I don't normally eat more than one cupcake, but these were SOOOO good. I love them and had 2 (maybe even more as they aren't gone yet). Jordan has coined them Trix cupcakes!

I tried to make food to go along with it, but the "pretzel" bites turned into sugar cinnamon bites. The taco cups turned out great, but I think my forte is definitely dessert! I'll leave the cooking to Jordan;) Cupcake base adapted from Recipe Girl. Cookie Recipe as always from iambaker.net

rainblow sweets table tie-dye cupcakes mini fruit slices sweets table sweets table candy and cupcakes and lollipop cookies sweets table rainbow taco cups sweets table menu best ever tie dye cupcakes

Want to make the lollipop cookies? Check out Follow my step-by-step photo tutorial here.

Ingredients

Tye Dye Cupcake Recipe Ingredients (makes 24 cupcakes)

  • 1 white cake mix
  • 1 c. sour cream
  • 1 c. sugar
  • 1 c. flour
  • 1 tsp. vanilla
  • 2 tsp. vegetable oil
  • 1/2 c. water
  • 1 c. strawberry rum (or water if it's for kids)
  • 2 tsp lime juice
  • 4 large egg whites dash of salt 

Cupcake Frosting Ingredients

  • 6 c powdered sugar
  • 1/3 c. white cake mix dry
  • 3 sticks unsalted butter
  • 2 tsp. lime juice
  • 1 tsp. vanilla
  • 2 tsp. milk 

Garnish Ingredients

  • 24 mini fruit slices
  • multi colored sugar ( I mixed silver edible glitter from michaels with green, blue, purple, yellow and red decorative sugar)
  • #2D frosting tip
  • Colors used for tie-dye & sugar cookie lollipops: AmeriColor- Mint Green, Lemon Yellow, Super Red, Sky Blue, & Violet

Recipe Instructions

Cupcake Instructions

  1. 1) combine dry ingredients and stir until smooth.
  2. 2) Add in alcohol and water stirring until smooth.
  3. 3) Add lime, oil, and sour cream stirring until smooth.
  4. 4) Mix in eggs.
  5. 5) Separate into five bowls evenly.
  6. 6) Add several drops of gel food coloring to each bowl and stir until color is fully blended.
  7. 7) Scoop small tsp of each color into liner until 3/4 full.
  8. 8) lightly swirl top with toothpick (just a little so you don't blend the colors to brown).
  9. 9) Bake at 350 for 15-18 minutes. 

Cupcake Frosting Instructions

  1. 1) Beat slightly softened butter until smooth
  2. 2) Slowly add in powdered sugar and cake mix, stirring smooth after each addition.
  3. 3) Add In vanilla, milk and lime, alternating with dry ingredients. Frosting will be thick.
  4. 4) Pipe on cooled cupcakes with #2D tip and sprinkle with sugar, stick in a candy fruit slice on top.
Browse all recipes →

What people are saying...

Spooky Spider Web Cookies

Spooky Spider Web Cookies

Comments (2) ↓
I'm having a Halloween party this year! I haven't invited anyone, but I've started planning! My very first little holiday themed dinner party extravaganza! I figured I better start practicing making spooky halloween sugar cookies so they would be awesome for Halloween.

spooky frosted halloween cookies halloween spider web cookies
Super Creepy! I know. Don't worry that is just a little plastic spider. I started decorating my table last night with sheer spiderweb fabric as a tablecloth and had to really pimp it out with these creepy black spiders. halloween pumpkins, ghosts, sugar cookies
 So here are my little spider web, pumpkin, ghost sugar cookies. I originally found this awesome idea from Sweetopia. Her's are a lot more polished then mine. But I'm pretty happy with my first time around (and only having tried to decorate cookies nice a few times prior). Then a great step by step picture from Bake at 650. Or check out my Spider Web Cookie Video tutorial below.

halloween cookies all gone!
Jordan and Kristina gobbled these up after one day. This is what I found from Kristina when I returned home from work the day after.

Ingredients

Sugar Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. sugar
  • 2 eggs
  • 2 egg yolks
  • 4 tsp. vanilla
  • 2 tsp. almond extract
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 4 c. flour 

Frosting Ingredients/Garnish

  • 1 package royal icing mix water icing bags/tip #1 and clear plastic craft bottles toothpicks orange, green, and black gel food coloring

Recipe Instructions

Sugar Cookie Instructions

  1. 1) Cream butter and sugar together with mixer until smooth.
  2. 2) Add in eggs, vanilla, and almond and stir until smooth.
  3. 3) Slowly add in flour, baking powder and salt, stirring until smooth with each addition.
  4. 4) Roll into three balls
  5. 5) Sandwich dough between two sheets of wax (or parchment) paper and roll until 1/4 in. thick
  6. 6) Refrigerate in sheets for an hour or until firm.
  7. 7) Dip cookie cuter into water and shake off.
  8. 8) Press firmly into dough.
  9. 9) Transfer cookies onto a baking mat lined baking sheet
  10. 10) Bake at 350 degrees for 6-8 minutes or until just starting to brown.
  11. 11) Let cool completely before icing. 

Icing Instructions

  1. 1) Follow Instructions on box, add water until reaching desired consistency.
  2. 2) Add coloring as desired until desired hue is reached.
  3. 3) Outline cookies and let outline harden before filling in center.
  4. 4) Once the filling has been applied (still wet) alternate circles starting in the center and going outward.
  5. 5) Starting in the center, use a toothpick to drag through the frosting from center to outer web edge.
  6. 6) Let Dry.

Spider Instructions

  1. 1) When web is dry, use a bottle to create a blob for the spider's body.
  2. 2) Pipe legs using a #1 tip.
  3. 3) Pipe eyes with #1 tip or use toothpick to add the eyes.
Browse all recipes →

What people are saying...

Apple Strawberry Pie Bars

Apple Strawberry Pie Bars

Comments (0) ↓
This weekend Jordan and I went up north to catch the last of the fall leaves. The last day there we picked apples from my uncle's tree and so of course I had to make an apple dessert! Because fall is perfect for the fresh delicious smell and taste of apples.

My sister is going to apple fest next weekend which I'm super excited about (she's bringing me apples)! We had some awesome raspberry pie from Rustic and of course I was determined to make a few more pies before winter sets in. Yum nom!

apple strawberry pie apple picking for apple pie north shore minnesota
 

Ingredients

Bottom Crust Ingredients

  • 1 1/4 c. flour
  • 1 stick unsalted butter (cubed)
  • 2-3 tbsp. cold water
  • 1 tsp. sugar 

Filling Ingredients

  • 2 c. strawberries chopped fresh
  • 20 sm tart apples chopped
  • 2 tsp. lemon juice
  • 1/8 c. cornstarch
  • dash of nutmeg
  • 2 tbsp cinnamon
  • 1 c. brown sugar
  • 2 tbsp butter 

Crumble Crust Ingredients

  • 1 1/2 sticks unsalted butter (room temp)
  • 2 c. flour
  • 1 1/2 c. oats
  • 1 1/2 c. brown sugar
  • 2 tsp. cinnamon

Recipe Instructions

Crust Instructions

  1. 1) Fold in butter cubes into flour until crumbly.
  2. 2) Add in tablespoons of water 1 at a time until ball of dough forms.
  3. 3) Fold in sugar
  4. 4) Spread evenly over bottom of 8 x 13 pan 

Filling Instructions

  1. 1) Peel apples, cut into slices and slice strawberries.
  2. 2) Add rest of filling ingredients and mix completely
  3. 3) Spoon strained fruit mix over crust. 

Crumble Instructions

  1. 1) Mix together brown sugar, flour, oats and cinnamon until combined.
  2. 2) Fold in butter until mixture becomes crumbly.
  3. 3) Sprinkle crumbs over top of fruit.
  4. 4) Bake at 350 degrees for 30-40 minutes or until lightly browned.
Browse all recipes →
Cinnamon Roll Coffee Cake

Cinnamon Roll Coffee Cake

Comments (2) ↓
I was in the mood to bake something, but wanted something simple. I took a brief peruse through Dessert Stalking and came across Cinnamon Roll cake which seemed to be the perfect little treat. I enjoy cinnamon rolls and this cake is much easier to make! Recipe adapted from So Rumbly in my Tumby.

cinnamon roll cake with cream cheese frosting
 

Ingredients

Cake Ingredients

  • 3 c. cake flour (or reg)
  • 4 tsp. baking powder
  • 1 c. sugar dash salt
  • 1 1/2 c. buttermilk
  • 2 tsp. vanilla
  • 2 eggs
  • 1 stick unsalted butter (melted)

Topping Ingredients

  • 1 c. brown sugar
  • 1 tsp. cinnamon
  • 2 tbsp. flour
  • 2 sticks unsalted butter (softened) 

Frosting/Drizzle Ingredients

  • 2 c. powdered sugar
  • 4 tbsp. heavy whipping cream
  • 2 tbsp. milk
  • 1 tsp. vanilla
  • 4 tbsp. cream cheese

Recipe Instructions

Cake Instructions

  1. 1) Mix dry ingredients together.
  2. 2) Stir in milk, eggs, and vanilla.
  3. 3) Slowly stir in melted butter until smooth.
  4. 4) Spread evenly over a 9x13 greased baking pan. 

Topping Instructions

  1. 1) Mix brown sugar with flour and cinnamon.
  2. 2) Combine with very soft butter until smooth.
  3. 3) Drop evenly over batter.
  4. 4) Swirl in completely with a knife. (mine was lumpy)
  5. 5) Bake at 350 for 25-40 minutes 

Frosting Instructions

  1. 1) Mix powdered sugar with whipping cream until smooth.
  2. 2) Add in vanilla and milk, stir until smooth.
  3. 3) Add in cream cheese, stirring until smooth and creamy
  4. 4) Pour over warm cake
Browse all recipes →

What people are saying...

Finally Fall, Frosted Sugar Cookie Leaves

Finally Fall, Frosted Sugar Cookie Leaves

Comments (0) ↓
So I always admire the perfectly frosted sugar cookies on all these wonderful baking blogs I follow, but every time I frost cookies they look sloppy and the cookies don't always resemble the thing intended. Well, this time, I was bound and determined to learn how to decorate cookies with more care and beauty. I scoured the internet for tutorials, tips, and videos so I was almost certain to pull through or else.... Success!

They aren't quite as perfectly painted as some of the masters, but I'm on my way. Inspiration from here. I found the sugar cookie recipe awhile back on iambaker and have been using it ever since. I think the combo of almond and vanilla makes for a delicious flavor!

These lovely cookies are the perfect fall treat, and packed up, the perfect little season gift. I sent these to my relatives in South Dakota, whom I don't get to see nearly enough. Oh and don't forget the packaging, because these make fun gifts! Most of supplies used for packaging can be found at Michaels and Archivers.

Fall decorated sugar cookies  sugar cookie packaging fall packaging supplies

Ingredients

Sugar Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. sugar
  • 2 eggs
  • 2 egg yolks
  • 4 tsp. vanilla
  • 2 tsp. almond extract
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 4 c. flour 

Frosting Ingredients/Garnish

  • 1 package royal icing mix
  • water
  • icing bags/tip #2 and/or clear plastic craft bottles
  • toothpicks
  • orange, yellow, and brown gel food coloring black/brown
  • sugar

Recipe Instructions

Sugar Cookie Instructions

  1. 1) Cream butter and sugar together with mixer until smooth.
  2. 2) Add in eggs, vanilla, and almond and stir until smooth.
  3. 3) Slowly add in flour, baking powder and salt, stirring until smooth with each addition.
  4. 4) Roll into three balls
  5. 5) Sandwich dough between two sheets of wax (or parchment) paper and roll until 1/4 in. thick
  6. 6) Refrigerate in sheets for an hour or until firm.
  7. 7) Dip cookie cuter into water and shake off.
  8. 8) Press firmly into dough.
  9. 9) Transfer cookies onto a baking mat lined baking sheet
  10. 10) Bake at 350 degrees for 6-8 minutes or until just starting to brown.
  11. 11) Let cool completely before icing.
Browse all recipes →
Sugar Cookie Lollipops

Sugar Cookie Lollipops

Comments (0) ↓
So I discovered these the other day on Sugar Belle as well as the leaf inspiration in my Autumn leaves sugar cookie post and they were so adorable that they jumped to the top of my baking list. They were fun and so darling. I'm sure any small child would love these, but of course, I have none of those. They are awesome none the less. I used this same batch of sugar cookie dough for both these cookies and my autumn leaves!

step 1 sugar cookie lollipops
Step 1 – Separate into three balls and dye different colors, knead in the color until desired saturation step 2 sugar cookie lollipops
Step 2 – Pinch of a small piece of each ball and roll into 2 inch logs
step3 roll out dough
Step 3 – Roll out sugar cookies
step 4 13 in log
Step 4 – Roll cookie dough until its about a foot long
roll into snake
Step 5 – Twist log until colors are fully alternated
sugar cookie roll in
Step 6 – Roll dough inward until fully coiled and looking all lollipop-ish
step7 coiled sugar cookies
Step 7 – Coiled cookies
paint shimmer on cookies
Step 8 – Paint edible shimmer on with a paintbrush
sprinkle cookies with colored sugar
Step 9 – Sprinkle cookies with colored sugar
sprinkled with sugar
Step 10 – All Pretty and decorated
poke in stick
Step 11 – Poke stick directly through center, but don't let it pop out top. Make sure it isn't exposed on top finished after baking
Step 12 – Refrigerate briefly so cookies keep shape while baking, Bake at 350 for 10-11 minutes. Cool before packaging. packaged sugar cookie lollipops
Package or gobble up as desired.

Ingredients

Sugar Cookie Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 c. sugar
  • 2 eggs
  • 2 egg yolks
  • 4 tsp. vanilla
  • 2 tsp. almond extract
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 4 c. flour 

Garnish Ingredients/Packaging (optional)

  • cellophane wrappers
  • white lollipop sticks (michaels)
  • Sprinkles
  • Food Coloring
  • Edible Shimmer (michaels)
  • Ribbon (michaels)

Recipe Instructions

Sugar Cookie Instructions

  1. 1) Cream butter and sugar together with mixer until smooth.
  2. 2) Add in eggs, vanilla, and almond and stir until smooth.
  3. 3) Slowly add in flour, baking powder and salt, stirring until smooth with each addition.
  4. 4) Roll into three balls
  5. 5) Sandwich dough between two sheets of wax (or parchment) paper and roll until 1/4 in. thick
  6. 6) Refrigerate in sheets for an hour or until firm.
  7. 7) Follow photo instructions above for lollipop assembly.

NOTE: I used the same dough for both my fall cookies and my lollipops so I cut leaves out of each of the 3 sheets of dough and assembled the scraps into three balls that I used for the lollipops. Using this method/recipe it yielded 8 lollipop sugar cookies.

Browse all recipes →
Rhubarb Bread Pudding with Amaretto Sauce

Rhubarb Bread Pudding with Amaretto Sauce

Comments (0) ↓
Bread Pudding! How I love thee! I never expected to like bread pudding, but one day back when I was slinging pie at Betty's Pies in Two Harbors I took a daring leap, and tried the bread pudding. It had raisins, but I picked around them. Best part? The amaretto sauce! That stuff is to die for, and so is this. I've had other bread puddings with a thick creamy white sauce and they're good, but they aren't this good! Adapted from here.

bread pudding in amaretto sauce bread pudding drenched in amaretto sauce

Ingredients

Bread Pudding Ingredients

  • 1 loaf white bread (without crusts)
  • 4 eggs
  • 1 can sweetened condensed milk
  • 2 tsp. vanilla
  • 1 c. sugar
  • 1 c. chopped rhubarb
  • 1 tsp. cinnamon 

Amaretto Sauce

  • 1 stick butter
  • 1 c. powdered sugar
  • 1 egg yolk
  • 1/4 c. amaretto liquor

Recipe Instructions

Breading Pudding Instructions

  1. 1) Remove bread crusts and tear bread into pieces and place in large bowl.
  2. 2) Whisk eggs, then stir in sweetened condensed milk.
  3. 3) Add vanilla, sugar and cinnamon and whisk until smooth.
  4. 4) Add sauce to bread and mix with hands until completely soaked and mixed together.
  5. 5) Mix in rhubarb.
  6. 6) Pour mixture into 8x8 greased pan and bake at 350 for about 30- 40 minutes. 

Amaretto Sauce Instructions

  1. 1) melt butter on stove top
  2. 2) Stir in powdered sugar until melted and smooth.
  3. 3) Pour into whisked egg yolk whisking constantly.
  4. 4) Heat mixture over stove again for a few minutes stirring constantly.
  5. 5) Remove from heat and stir in amaretto liquor. Pour over a heaping slice of bread pudding!
Browse all recipes →
S’mores Bars

S’mores Bars

Comments (4) ↓
I've been eyeing up smores desserts for a few weeks now (found this on Cooking with my Kid). Not entirely sure why, as I like smores, but never crave them. I also don't like marshmallows, except in s'mores! These things are delicious. Messy, gooey, fantastic, and even better than a real s'more! I want to eat one after another, but of course I won't!

smores bars

smores bars delicious and easy

Ingredients

Crust Ingredients

  • 1 stick unsalted butter
  • 1/2 c. sugar
  • 1/4 c. brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 1/3 c. flour
  • 1 tsp. baking powder
  • 3/4 c. graham cracker crumbs
  • dash of salt 

Filling Ingredients

  • 1 can marshmallow creme
  • 4 hershey's candy bars

Recipe Instructions

Crust Instructions

  1. 1) Stir together butter and sugars until light and fluffy.
  2. 2) Add in vanilla and egg.
  3. 3) In a separate bowl combine flour, salt, baking powder, graham cracker crust.
  4. 4) Stir in wet ingredients.
  5. 5) Divide dough in half.
  6. 6) Spread half of dough over bottom of greased 8 x 8 pan. 

Filling Instructions

  1. 1) Lay out chocolate over crust.
  2. 2) Spread 1/2 of marshmallow creme over chocolate.
  3. 3) Spread second half of dough over top of creme. (easiest if you flatten the crust and spread in chunks over cream).
  4. 4) Bake at 350º for 30-35 minutes until golden brown.
  5. 5) Let cool completely before cutting into or it will fall apart.
Browse all recipes →

What people are saying...

Strawberry Raspberry Peach Crunch Pie

Strawberry Raspberry Peach Crunch Pie

Comments (0) ↓
Oh how I love pie and berries! Which should be apparent as my last three posts all contained fruit and 2/3 were of pie! I've made several pies this summer, but only posted one. This pie was delicious! I made a mini blueberry one and a mini strawberry raspberry peach and then a full sized of the berry-peach.

I had just picked up the adorable little red ceramic pie pan at Target for $5 (they had full-sized in the same style too) and wanted to try it out of course! Not like I ever need an excuse to make pie! Did I mention I used to work at a pie shop? Betty's Pies on the North Shore. That is why I am in love with the crunch topping and came up with the combo of red berries and peaches. Hello Delicious! The recipe below is for a full-sized pie.

strawberry raspberry peach crumble pie strawberry raspberry peach pie
My little mini pie-prebaked!
strawberry peach pie strawberry raspberry peach krunch strawberry raspberry peach pie strawberry peach crunch with raspberries!

Ingredients

Crust Ingredients

  • 1 1/4 c. flour
  • 1 stick unsalted butter (cubed)
  • 2-3 tbsp. cold water
  • 1 tsp. sugar

Filling Ingredients

  • 1 pint raspberries, fresh
  • 1 c. strawberries, fresh
  • 2 small peaches, fresh
  • 2-3 tsp. lemon juice
  • 1/8 c. cornstarch
  • dash of nutmeg
  • 2 tsp. cinnamon
  • 1/4 c. brown sugar
  • 1/8 c. granulated sugar 

Crumble Crust Ingredients

  • 1/2 c. unsalted butter (room temp)
  • 1 c. flour
  • 1 1/4 c. oats
  • 1 c. brown sugar
  • 2 tsp. cinnamon dash of nutmeg

Recipe Instructions

Crust Instructions

  1. 1) Fold in butter cubes into flour until crumbly.
  2. 2) Add in tablespoons of water 1 at a time until ball of dough forms.
  3. 3) Fold in sugar
  4. 4) Refrigerate for at least an hour.
  5. 5) Mold into pie pan.
  6. 6) Brush with egg white and bake for 10 minutes in oven at 350 degrees. 

Filling Instructions

  1. 1) Chop up peaches and strawberries and combine with raspberries.
  2. 2) Add rest of filling ingredients
  3. 3) If berries aren't a little wet, add a small amount of water.
  4. 4) Pour berry mix into crust. 

Crumble Instructions

  1. 1) Mix together brown sugar, flour, oats and cinnamon until combined.
  2. 2) Fold in butter until mixture becomes crumbly.
  3. 3) Sprinkle crumbs over top of pie.
  4. 4) Bake at 350 degrees for 30-40 minutes or until lightly browned.
Browse all recipes →

Cinnamon Raspberry Hazelnut Coffee Cupcakes

Comments (1) ↓
I've recently developed an affinity towards hazelnut coffee with just a healthy dose of milk and cream...per someone's obsession and influence. I then thought of the great idea of putting coffee in my favorite: cupcakes and the idea just kept getting more and more elaborate and delicious. On a last minute whim, I added the raspberries, what a perfect contrast in both color and flavor!

raspberry cinnamon cream cheese stuffed coffee cupcakes raspberry coffee cupcakes

Ingredients

Cupcake Ingredients

  • 1 cinnamon swirl cake mix
  • 3 eggs
  • 1/3 c. unsalted butter
  • 1 c. hazelnut coffee brewed with creme ( I used cinnabon creamer) (only use a 3/4 c.) 

Glaze Ingredients

  • 2 tbsp. butter melted
  • 1 tsp. cinnamon
  • 3 tbsp. brown sugar 

Filling Ingredients

  • 4 oz cream cheese
  • 1 tbsp. cinnabon flavored creamer (or milk)
  • 1 tsp. cinnamon
  • 1 tbsp. brown sugar
  • 2 tbsp. butter
  • 1/2 c. powdered sugar
  • 1 cap bailey's (optional) 

Frosting Ingredients

  • 6 1/2 c. powdered sugar
  • 1/2 c. white cake mix (dry)
  • 3 sticks unsalted butter
  • 2 tbsp coffee/cream mix

Garnish Ingredients

Mix of brown sugar and cinnamon sprinkled on top Pint of Raspberries (optional)

Recipe Instructions

Cupcake Instructions

  1. 1) Brew coffee, or make in a french press as I did and add cream. I added a few tbsp.
  2. 2) Add creamed coffee, eggs, and softened butter to cake mix and stir until well combined.
  3. 3) Spoon 3/4 full into mini cupcakes liners, sprinkle with brown sugar/cinnamon mix and lightly stir.
  4. 4) Bake at 350 degrees for about 10 minutes 

Glaze Instructions

  1. 1) Stir brown sugar and cinnamon into melted butter.
  2. 2) Spoon a small amount over top cupcake and spread over top. 

Filling Instructions

  1. 1) Combine softened cream cheese with butter
  2. 2) Add liquid ingredients
  3. 3) Sir in powdered sugar and spices.
  4. 4) Once cupcakes are cooled, poke a whole in the center and remove a little of the middle. I used the big end of an icing tip. 5) Place a small spoonful of filling into hole. 

Frosting Instructions

  1. 1) Combine room-temp butter with powdered sugar, adding one cup at a time until smooth.
  2. 2) Add in cake mix
  3. 3) Add in 2 tbsp. of coffee mix and stir until smooth.
  4. 4) Refrigerate for 1/2 hour. 

Garnish Instructions

  1. 1) Pipe frosting onto cupcakes.
  2. 2) Sprinkle with brown sugar/cinnamon mix
  3. 3) Top with a raspberry
Browse all recipes →

What people are saying...

Strawberry-Raspberry Cream Pie & Dinner Party for two!

Strawberry-Raspberry Cream Pie & Dinner Party for two!

Comments (0) ↓
Today was, well, wonderous. Not only was it the perfect end to the weekend, but I had planned this extravagant little dinner party for my amazing boyfriend and I. I don't cook. I bake and I'm fortunate enough to have two amazing cooks in my life so I can focus on making the sweeter things in life.

Well today, I decided was a perfect day to go all out, make a huge mess, and a gianormous feast. Refrigerate until chocolate hardens (at least 2 hours). Trust me, the chocolate must be hard. The Menu? Southwest Eggrolls (adapted from the vegetarian version here) with guacamole and salsa Margarita Chicken Pita Pizza Very Berry Mojitos Raspberry Strawberry Chocolate Cream Pie I actually originally intended to make mini cheesecakes, but after an epic fail I had to go with Plan B. Scrounge up what I had laying around and make it into something uber delicious and sweet.

Let me tell you this: I should probably go with Plan B more often because it was amazing. This pie tasted like smores + chocolate covered strawberries. My boyfriend and I ate it out of the pan. We felt gluttonous, but it was too good to stop. In fact, I'm not known for eating my desserts, only creating them. But this one, well, I'm pretty much in love with berries and pie, so I broke the rules...


strawberry raspberry creme pie strawberry raspberry chocolate cream pie

southwest eggrolls ingredients
Laying out all my delicious filling ingredients for the eggrolls
Southwest eggroll ingredient mix
All mixed together!
eggroll mix in wrapper
Place a large heap in the center
rolling eggrolls
Start rolling them tightly inward
rolling eggrolls
Fold in the sides!
margarita pita pizza
Mini Margarita pizzas, prebaked!
margarita pita pizza
And the delicious bite size pita pizzas! Oh how I love fresh mozzarella, basil, and tomatoes!

Berry mojito ingredients
Berry Mojitos, lovely berries
berry mojitos
Have I mentioned how much I love mint? Or berries? Rum ain't too shabby either.
Dinner Party
I actually took the time to lay it out all pretty like...
Dinner party extravaganza
Ta da! Worth the wait and slave power.

Ingredients

Berry Pie Ingredients

  • 1 premade graham cracker crust
  • 1/3 c. semi-sweet chocolate chips
  • 1 c. cream cheese
  • 1 c. powdered sugar
  • 1 1/2 c. sliced strawberries
  • 1 pint raspberries
  • 1/3 c. sugar
  • 1/4 c. water

Recipe Instructions

Berry Cream Pie Instructions

  1. 1) Melt chocolate chips and spread evenly over bottom of pie crust.
  2. 2) Stir together cream cheese and powdered sugar until smooth.
  3. 3) When chocolate has hardened, spread cream cheese mixture of chocolate bottom.
  4. 4) Boil 1/2 sugar and water together.
  5. 5) Drizzle a little bit over berries and stir toss lightly with remaining sugar.
  6. 6) Place strained berries evenly over pie base and refrigerate until serving.
  7. 7) Find a few friends and eat it straight from the pan...you know you want to!
Browse all recipes →
Cake Batter Truffles

Cake Batter Truffles

Comments (0) ↓
While I'm on my cake batter kick...I decided to make truffles. Originally just chocolate chip cookie dough with the plan of stuffing them with cake batter frosting. Well, this evolved into cake batter cookie dough (after finding this recipe.) and chocolate chip cookie dough truffles. They are easy, fun and cute! Especially as pops. But of course... I love anything with cute packaging and cake batter in the title.

cake batter confetti truffle pops cake batter truffle pops

Ingredients

Cake Batter Truffle Ingredients

  •  2/3 c. confetti cake mix (dry)
  • 1/2 c. sugar
  • 1 stick unsalted butter (1/2 c.)
  • 1 1/2 c. flour
  • 1 tsp vanilla 3-4 tbsp. water
  • dash of salt 1-2 tbsp.
  • sprinkles 

Garnish Ingredients/Supplies

  • 4-5 squares vanilla almond bark
  • Multi-colored Sprinkles
  • sucker sticks
  • ribbon sucker wrappers

Recipe Instructions

Truffle/Pop Instructions

  1. 1) Cream together butter and sugar until light and fluffy.
  2. 2) Add in cake mix, flour, salt, and vanilla and mix completely.
  3. 3) Add in tbsp. of water one at a time until batter has reach cookie dough consistency.
  4. 4) Roll into 1 inch balls.
  5. 5) Refrigerate 1-2 hours, or until firm. 

Garnish Instructions

  1. 1) Poke balls onto sucker sticks.
  2. 2) Dip in candy coating.
  3. 3) Sprinkle with sprinkles.
  4. 4) Place in mug in fridge until dry.
  5. 5) When hard, put desired truffles in mini cupcake liners and wrap remaining in sucker plastic, tying with ribbon. Keep refrigerated! Best if served cold:)
Browse all recipes →
Candy Bar Stuffed Chocolate Chip Cookies, Surprise!

Candy Bar Stuffed Chocolate Chip Cookies, Surprise!

Comments (3) ↓
Ok so I'd been trying to think of something easy, portable, and delicious to bring to our front-end developer retreat this weekend. I contemplated bars and then decided on cookies! Because everyone likes cookies, right? I love this recipe from Brown Eyed Baker because they are so soft! They truly are the best chocolate chip cookies ever! So I bought a bunch of delicious chocolate candy bars and oreos to stuff inside the cookies. Some I even double stuffed!

candy bars 
You won't know what candy bar is inside your cookie until you dig in, unless of course it's a cookie inside a cookie,
because the oreos have a giant lump. These are so good, you'll want at least five so you can try every kind;) twix stuffed chocolate chip cookie oreo stuffed chocolate chip cookie chocolate chip cookie dough balls

Ingredients

Cookie Ingredients

makes about 48 cookies

  • 4 c. + 4 tbsp. flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 eggs
  • 2 egg yolks
  • 2 c. brown sugar
  • 1 c. sugar
  • 2 tsp vanilla
  • 3 sticks unsalted butter (melted)
  • 2 c. mini chocolate chips
  • Your Favorite Candy Bars

Recipe Instructions

Cookie Instructions

  1. 1) Stir dry ingredients (flour, salt, and baking soda) together in large bowl.
  2. 2) Beat butter and sugar together until smooth.
  3. 3) Add vanilla and beaten eggs.
  4. 4) Add egg/sugar mix to dry ingredients until combined.
  5. 5) Stir in chocolate chips 

Stuffing Instructions

  1. 1) Slice up your candy bars into small pieces.
  2. 2) I cut the oreos and twix into fourths, dove pieces into 2, left mini reeses cups, slivers of the scor
  3. 3) Mold dough into a medium size ball and flatten in palm.
  4. 4) Stuff candy into center.
  5. 5) Place on ungreased cookie sheet and bake at 350 for 10-12 minutes. ( I always watch mine and cook them til they look slightly under cooked because they will harden up outside of the oven)
Browse all recipes →

What people are saying...

Cake Batter Confetti Cinnamon Rolls

Cake Batter Confetti Cinnamon Rolls

Comments (3) ↓
Ok so I'm so in love with the flavor of CAKE BATTER. I think my obsession started with Cold Stone's cake batter ice cream which I stuffed chalk full of brownies and cookie dough and pretty much just got a huge calorie/sugar overload. In the last year I've often tried to replicate the flavor. That's why I always put cake mix in my buttercream frosting.

When I found cake batter flavored cinnamon rolls on How Sweet It Is, I was enamored. Actually, first I found her cookie dough cinnamon rolls which sounded bloody fantastic, in THEORY. But, I didn't find them so delicious in real-life. However, these super cute, colorful cinnamon rolls were another story entirely. If you love sugar, spice, and Cake Batter, you will adore these.

cake batter cinnamon rolls

cake batter cinnamon rolls

cinnamon rolls with cake batter and sprinkles

Everytime I look at these pics I want to make them all over again!!!

Makes about 36 cinnamon rolls

Ingredients

Cinnamon Roll Ingredients

  • 1/2 c. sugar
  • 2 c. whole milk
  • 1/2 c. vegetable oil
  • 5 c. flour
  • 1 package active dry yeast
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda

Filling Ingredients

  • melted butter
  • cinnamon
  • brown sugar
  • 3/4 c. white cake mix (dry)
  • multi-colored sprinkles

Frosting Ingredients

  • 1 1/4 c. powdered sugar
  • 3/4 c. white cake mix (dry)
  • 1 tsp vanilla
  • 4-8 tbsp. heavy whipping cream
  • multi-colored sprinkles

Recipe Instructions

Cinnamon Roll Instructions

  1. 1) In a large pot combine oil, white sugar and milk over high heat until just before boil.
  2. 2) Let sit for at least 30 minutes or until luke warm.
  3. 3) Stir in package of yeast and 4 cups flour until dough forms.
  4. 4) Cover and let sit for 45 mins to an hour.
  5. 5) Add remaining cup of flour + baking soda + baking powder
  6. 6) Knead into a dough.
  7. 7) Divide into two balls of dough.

Cinnamon Roll Assembly Instructions

  1. 1) Roll out one of the dough balls on floured surface to about 1/2 inch thick.
  2. 2) Brush with melted butter.
  3. 3) Cover entire surface with a thin layer of brown sugar
  4. 4) Sprinkle cinnamon over surface
  5. 5) Cover surface with cake mix.
  6. 6) Cover cake mix with sprinkles.
  7. 7) Roll tightly into a cylinder
  8. 8) Cut 1/2 inch pieces and place in greased pan.
  9. 9) Repeat with second ball of dough.
  10. 10) Sprinkle with more sprinkles
  11. 11) Bake at 350 degrees for 10-15 mins until lightly browned.

Frosting Instructions

  1. 1) Combine dry ingredients with vanilla.
  2. 2) Add in tbsp. of heavy cream until frosting is in medium thick. (not runny, but not too thick to spread)
  3. 3) Pour frosting over warm cinnamon rolls and cover in more sprinkles.
Browse all recipes →

What people are saying...

Raspberry Pie Bars

Raspberry Pie Bars

Comments (2) ↓
Ok as many of you may know, I love raspberries. My grandma used to have an enormous raspberry patch and as kids we were sometimes allowed to pick a cup full, but mostly they were used for her jam. I also LOVE pie. I used to work at a pie shop up on the north shore called Betty's Pies. We just waited for a screw-up...but this is not.

Raspberry Pie bars with White Chocolate Frosting Drizzle
 

Ingredients

Pie Bar Ingredients

  • 1 package of Pillsbury (or equivalent) ready made crusts (2 crusts) 
  • 2 sticks unsalted butter
  • 2 1/2 c. brown sugar
  • 2 1/2 c. flour
  • 2 1/2 c. oats
  • 1 tsp cinnamon 

White Chocolate Raspberry Drizzle

  •  2 tbsp. butter
  • 1/4 c. white chocolate chips
  • 3 tsp. half/half
  • 1/2 c. powdered sugar

Recipe Instructions

Pie Bar Ingredients

  1. 1) Spread two crusts out over 8 x 17 pan and brush with egg white.
  2. 2) Place in oven at 350 degrees for 8-10 minutes.
  3. 3) Spread filling over crust with a rubber spatula.
  4. 4) Mix softened butter with sugar, flour, oats, and cinnamon until crumbly.
  5. 5) Spread evenly over the pie filling.
  6. 6) Bake at 350 degrees for about 45 minutes or until top is golden brown. 

White Chocolate Drizzle Instructions

  1. 1) Mix softened butter with melted white chocolate until smooth.
  2. 2) Add in tsps of half and half and powdered sugar until smooth, but not overly thick or watery.
  3. 3) With a fork or spoon drizzle over the raspberry pie bars and let sit. Enjoy!
Browse all recipes →

What people are saying...

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

Comments (4) ↓
In honor of my cousin Stephanie's birthday I decided to make this ultra delicious White Chocolate Raspberry Cheesecake. Oh, and not to mention that I'm a HUGE fan of cheesecake. This stuff is to die for. Base from allrecipes.com

white-chocolate-with-raspberries-cheesecake white-chocolate-raspberry-delight

Ingredients

Crust Ingredients

  • 16 oreos crushed
  • 3/4 stick unsalted butter melted
  • 3 tsp sugar 

Cheesecake Ingredients

  • 3 packages cream cheese, softened
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 sugar
  • 2 c. white chocolate chips
  • 1/2 c. half and half 

Cheesecake Raspberry Filling

  •  8 oz. frozen raspberries
  • 1/2 c. water
  • 2 tsp. cornstarch
  • 2 tbsp. sugar 

Garnish Ingredients

  • 1 pt. raspberries (optional)
  • 1/16 c. white chocolate chips (optional)
  • white chocolate bar  (optional)
  • Whipped Cream (optional)

Recipe Instructions

Crust Instructions

  1. 1) Crush oreos into a fine powder and add stir with melted butter and sugar.
  2. 2) Cover the sides and base of a 9 inch pan pushing into place with a fork or spoon. 

Raspberry Filling Instructions

  1. 1) Combine frozen raspberries, sugar, water and cornstarch in a pan and bring to boil.
  2. 2) Stir often and remove in a few minutes when mixture is thick & set aside.

Cheesecake Instructions

  1. 1) Combine sugar and cream cheese until smooth.
  2. 2) Add in eggs, stirring smooth after each addition.
  3. 3) Add in vanilla.
  4. 4) Combine white chocolate chips and half and half in a metal bowl over a pan 1/2 filled with water over medium heat.
  5. 5) Stir white chocolate sauce until completely melted and smooth. Then add to cream cheese mixture.
  6. 6) Stir cheesecake filling until smooth then spoon half the mixture into the crust.
  7. 7) Add in 3 large spoonfuls of raspberry filling and top with remaining cheesecake filling or until pan is full.
  8. 8) Add in 3 more large spoonfuls or raspberry filling and swirl with a knife.
  9. 9) Bake at 325 degrees for about an hour.
  10. 10) Place cheesecake in fridge and let set overnight or for about 8 hours. 
Browse all recipes →

What people are saying...

Ultimate Chocolate Cake with Cake Batter Frosting

Ultimate Chocolate Cake with Cake Batter Frosting

Comments (0) ↓
I've been meaning to try this recipe for awhile and even though I'm not really a fan of chocolate cake...this delicious monster was just too incredible to pass up. Adapted from Kevin & Amanda.

Ingredients

Cake Ingredients

  • 1 box Devils Food Cake
  • 1 sm. package instant chocolate pudding
  • 1 c. sour cream
  • 1 c. oil
  • 1/2 c. milk
  • 1 tsp. vanilla
  • 4 eggs (beaten)
  • 2 c. mini chocolate chips 

Frosting Ingredients

  •  4 1/2 c. powdered sugar
  • 2 sticks unsalted butter
  • 1 1/2 tsp. vanilla
  • 1/3 c. whipping cream
  • 1/2 c. white cake mix (dry)
  • smattering of toffee bits Handful of mini chocolate chips (optional)

Recipe Instructions

Cake Instructions

  1. 1) Mix all ingredients except chocolate chips together.
  2. 2) Mix in chocolate chips (will be thick)
  3. 3) Spoon evenly between two round 9-in pans.
  4. 4) Bake about 25 minutes at 350 degrees, test with fork or toothpick, don't overcook.

Frosting & Assembly

  1. 1) Beat softened butter with 2 c. powdered sugar in large bowl until smooth.
  2. 2) Slowly add cake mix and rest of powdered sugar, and vanilla.
  3. 3) Add in whipping cream and cream until smooth. Refrigerate.
  4. 4) Once cooled, frost top of first cake and then place the second cake on top and frost top and sides of that one.
  5. 5) Sprinkle with toppings and refrigerate.
Browse all recipes →
Golden Goddess Malibu-Midori Cupcakes

Golden Goddess Malibu-Midori Cupcakes

Comments (0) ↓
My sister needed a greek-themed cupcake for a party this weekend, so of course I wanted to add booze and gold seemed the the perfect color! The recipe was adapted from Cosmo. These things are delish!

Midori Greek Cupcakes

Midori Greek Cupcakes

Ingredients

Cupcake Ingredients

  • 3 tsp Midori liquor
  • 2 tsp Malibu rum
  • 1/2 tsp vanilla
  • 1 tsp. lime juice
  • 2 eggs
  • 3/4 c. whole milk
  • 2 1/2 c. flour
  • 2 tsp baking powder
  • 1 1/2 c. sugar dash of salt 

Frosting Ingredients

  • 1 tsp lime juice
  • 1 tsp midori liquor
  • 1/2 tsp vanilla
  • 1/4 c. white cake mix (dry)
  • 4 1/2 c. powdered sugar
  • 2 1/2 sticks unsalted butter

Recipe Instructions

Cupcake Instructions

  1. 1) Combine dry ingredients in small bowl and set aside.
  2. 2) Beat butter and sugar together until smooth.
  3. 3) Add eggs and beat well.
  4. 4) Add vanilla, lime, and liquors and stir completely.
  5. 5) Alternate adding dry mix with milk until smooth.
  6. 6) Spoon into mini cupcake liners 3/4 full and bake at 350 degrees for 8-10 minutes 

Frosting & Assembly

  1. 1) Cream butter and liquid together until smooth.
  2. 2) Slowly add sugar and cake mix beating after each addition until smooth
  3. 3) Frost cupcakes with circular tip.
  4. 4) Sprinkle with gold, white, and pearl sprinkles and dust in gold edible powder. Enjoy this ethereal delight!
Browse all recipes →
Oreo Chocolate Chip Cookie Caramel Brownies

Oreo Chocolate Chip Cookie Caramel Brownies

Comments (17) ↓
Ooey, gooey chocolate delights! Cream stuffed oreos layered with a moist chocolate chip cookie and a little caramel sauce and the only thing you'll need is a glass of milk.

Ingredients

Cookie Ingredients

  • 1 1/2 sticks butter (melted)
  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 egg yolk
  • 1/2 c. sugar
  • 1 c. brown sugar
  • 2 tsp. vanilla
  • 1 c. chocolate chips 

Topping and center mix Ingredients

  •  15 oreos
  • 1/4 c. white chocolate chips 

Bar Ingredients

  • 1 box brownie caramel brownies
  • 1/2 c. mini chocolate chips

Recipe Instructions

Cookie Instructions

  1. 1) Preheat oven to 350 degrees
  2. 2) Combine dry ingredients in medium bowl.
  3. 3) Melt butter and mix with sugars until smooth.
  4. 4) Add in eggs and vanilla.
  5. 5) Combine with dry ingredients until smooth.
  6. 6) Add chocolate chips.
  7. 7) Spread a 9 x 13 pan with cookie dough until completely covered. 

Brownie Instructions

  1. 1) Prepare as directed; add mini chocolate chips 

Bar Assembly Instructions

  1. 1) Crush 8 oreos and sprinkle over top of cookie dough spread.
  2. 2) Cover with brownie batter.
  3. 3) Squeeze packet of caramel over batter and swirl all over with a knife.
  4. 4) Sprinkle with remaining crushed oreos and white chocolate chips.
  5. 5) Bake for about 25 minutes, don't overcook as it will set and get firmer. Let cool and set before digging in (I know it's hard).
Browse all recipes →

What people are saying...

Chocolate Peanut Butter Torte

Chocolate Peanut Butter Torte

Comments (1) ↓
This was my first torte and positively heavenly! I was intimidated at first because of all the ingredients and process, but man was this worth it. The creamy texture and perfect flavor combination made this dessert sinfully delicious. This recipe was found on Annie's Eats. Love her stuff!

Ingredients

Crust Ingredients

  • 32 Oreos finely crushed into powder
  • 5 1/2 tbsp. unsalted butter (melted)
  • dash of salt 

Mousse Mix-in Ingredients

  • 1/2 c. mini chocolate chips
  • 1/2 c. crushed salted peanuts
  • 2 tsp. cinnamon
  • 2 tbsp. sugar 

Mouse Mixture Ingredients

  • 12 oz. cream cheese
  • 2 c. heavy whipping cream
  • 1 1/2 c. creamy peanut butter
  • 2 tbsp. milk
  • 1 1/4 c. powdered sugar 

Ganche Topping Ingredients

  • 4 oz. bittersweet chocolate
  • 1/2 c. heavy whipping cream + 1/4 c. crushed peanuts for sprinkling

Recipe Instructions

Crust Instructions

  1. 1) Preheat oven to 350 degrees. Crush oreos into fine powder..
  2. 2) Fold in butter and salt with a fork until oreos are completely coated.
  3. 3) Grease a round 9 in. pan and coat bottom and sides with a thin layer of oreo mix pressing into pan with a fork.
  4. 4) Bake for 10 minutes and then set aside to cool. 

Mousse Instructions

  1. 1) Beat 2 c. heavy cream in large bowl with a whisk extension until soft peaks form.
  2. 2) Add in 1/4 c. of the powdered sugar and beat until firm peaks form.
  3. 3) Move to separate bowl and refrigerate until needed.
  4. 4) Replace whisk extension with paddles and beat cream cheese with remaining powdered sugar in bowl used for whipping cream until smooth.
  5. 5) Stir in 1/4 of the whipping cream with spatula to lighten mixture
  6. 6) Add in peanut butter, milk and mousse into mix stirring with spatula until smooth.
  7. 7) Slowly add in rest of whipping cream mixture and stir until smooth.
  8. 8) Soon into cooled crust until heaping and smooth surface with spatula.

Chocolate Ganache Instructions

  1. 1) Heat bittersweet chocolate over medium heat in double boiler ( or in a heat-resistant bowl placed inside water) until melted, stirring often. This will only take a few minutes.
  2. 2) Boil 1/2 c. whipping cream and add to melted chocolate.
  3. 3) Stir until smooth and spread evenly over top of torte.
  4. 4) Sprinkle with peanuts and more chocolate chips if desired.
  5. 5) Refrigerate for at least 4 hours or overnight before eating. Enjoy!
Browse all recipes →

What people are saying...

Patriotic Cupcakes

Patriotic Cupcakes

Comments (0) ↓
I had to do something festive for the Fourth of July. Unfortunately, all my friends were out of town for the holiday so I didn't do an all out dinner party. Just these darling tie-dye cupcakes.

Ingredients

Cupcake Ingredients

  • 1 1/2 c. cake flour
  • 1 1/4 c. all-purpose flour
  • 1 c. (2 sticks) unsalted butter, softened
  • 2 c. sugar
  • 4 eggs
  • 1 c. buttermilk
  • 1 tsp. vanilla
  • 1 tbsp. baking powder

Frosting Ingredients

  • 3 sticks unsalted butter
  • 1/2 c. dry white cake mix
  • 1 tsp. vanilla
  • 5 c. powdered sugar
  • 1-2 tsp. milk 

Decorating Supplies

  • Red & Royal Blue Food Coloring
  • Red, White, & Blue Sprinkles
  • Red & White mini cupcake liners

Recipe Instructions

Cupcake Instructions

  1. 1) Combine flours and baking powder in a small bowl and set aside.
  2. 2) In a large bowl beat sugar and butter together until smooth.
  3. 3) Add in eggs and vanilla and beat well.
  4. 4) Alternate adding flour mix with buttermilk until just combined. 

Tie-dye Instructions

  1. 1) Divide batter into 3 bowls and add blue food coloring to one and red to the other until deep color achieved.
  2. 2) place small spoonfuls of each color into each liner until so that each color is visible on the surface (about 3/4 full).
  3. 3) Bake at 350 degrees for about 10 minutes, until set. 

Frosting Instructions

  1. 1) Stir slightly softened butter until smooth.
  2. 2) Add in powdered sugar slowly, stirring together with each addition.
  3. 3) Add in vanilla and cake mix.
  4. 4) Slowly add in teaspoons of milk until frosting is medium thick.
  5. 5) Place in refrigerator until frosting 

Decorating Instructions

  1. 1) Once cooled, Pipe frosting onto center of each cupcake, leaving part of the tie-dye showing through.
  2. 2) Sprinkle with festive sprinkles, refrigerate.
Browse all recipes →
Strawberry Rhubarb Cake

Strawberry Rhubarb Cake

Comments (1) ↓
This delightful cake is the perfect summer treat! Oh, how I love rhubarb. But if you have frozen rhubarb you can enjoy this all year long! Cake recipe from sassyradish.

strawberry rhubarb cake
 

Ingredients

Strawberry Rhubarb Cake Ingredients

  • 1/4 cup water
  • 1 1/2 tsp cornstarch
  • 1/2 cup plus 1/3 cup sugar
  • 2 c. chopped rhubarb ( i used frozen)
  • 1 c. chopped strawberries
  • 1 c. flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/2 c. buttermilk
  • 1 stick unsalted butter, melted
  • 1 tsp vanilla extract 

White Chocolate Icing Ingredients

  • 1 c. powdered sugar
  • 3 tbsp. butter
  • 1/8 c. white chocolate chips
  • 2-3 tsp. buttermilk or milk (as needed)

Recipe Instructions

Strawberry Rhubarb Cake Instructions

  1. 1) Heat cornstarch, 1/2 c. sugar and water, and rhubarb in a saucepan over high heat until simmering. Reduce heat and cook for 3-5 minutes stirring occasionally.
  2. 2) Remove from heat, stir in strawberries and set aside.
  3. 3) Mix together flour, salt, baking powder, and 1/3 c. sugar.
  4. 4) In large bowl, mix together egg, buttermilk, vanilla, and melted butter.
  5. 5) Mix dry and wet ingredients together until just combined.
  6. 6) Pour half of fruit mixture into pan. Pour spread cake mix over fruit and then pour rest of fruit mix over cake mixture. Strain out 1/2 the juice.
  7. 7) Bake at 350 for 40 minutes or so. 

White Chocolate Frosting Instructions

  1. 1) Melt butter and add powdered sugar and milk. Stir until smooth
  2. 2) Melt white chocolate and add to mixture, stir until smooth.
  3. 3) Let cake cool and then spread frosting over mostly cooled cake. Serve warm! *Frosting should be smooth, but not too thick or runny.
Browse all recipes →

What people are saying...

Margarita Cupcakes

Margarita Cupcakes

Comments (5) ↓
Yesterday was my sister’s much anticipated 21st birthday so in celebration I decided to make her a drink-simulated dessert. I found a recipe for margarita cupcakes on Recipe Girl which received rave reviews so I decided to give it a try.

I wanted them to not only mimic a drink in taste, but also in presentation. I found these cute plastic margarita glasses (actually champagne glasses at Party City). I used a real lime, but I've since found mini fruit slices which would also be awesome as a garnish. I used mini fruit slices in my trix cupcakes. These cupcakes are so moist and the lime adds a delicious punch of flavor. Below is my slightly modified version.

 

Ingredients

Cupcake Ingredients

  • 1 box white cake mix
  • 3 egg whites
  • 1 1/2 c. Jose Cuervo premixed margarita
  • 1 mini bottle of Grand Marnier (3oz)
  • 2 1/2 tbsp vegetable oil fresh squeezed lime ( about 1/2 lime) taste batter for desired amount

Frosting Ingredients

  • 2 sticks butter
  • 4 cups powdered sugar
  • 1 tbsp milk fresh squeezed lime to taste (1-2 tsp)
  • 1/4-1/2 cup white cake mix (dry)

Presentation Supplies

  • 2-3 limes sliced
  • plastic champagne glasses
  • mini drink straws
  • green napkins (optional)

Recipe Instructions

Cupcake Instructions

  1. 1) Preheat oven to 350 degrees. In small bowl mix together margarita and Grand Marnier.
  2. 2) In a large bowl mix together cake mix, vegetable oil and eggs. Add in 1 1/4 c. alcohol and drink the rest.
  3. 3) Squeeze in fresh lime to taste and mix until smooth.
  4. 4) Spray muffin tin and fill a little over 3/4 full. Bake for 12-15 minutes. 

Frosting Ingredients

  1. 1) Beat softened butter on low with a mixer. Then add in a few cups powdered sugar beating as you go.
  2. 2) Add in milk and cake mix.
  3. 3) Squeeze in lime to taste. Assembly When cupcakes are cooled, pipe frosting onto cupcakes and add sprinkles. Place each in plastic glass. Insert straw into frostingless outer edge of cupcake and garnish glass with lime ( and rim the glass with sugar if you have the means ). ENJOY! They are absolutely delicious!
Browse all recipes →

What people are saying...

Starburst Flower Cupcakes

Starburst Flower Cupcakes

Comments (0) ↓
I made these delightful mini cupcakes for Easter/Spring! The edible roses are made of slightly softened starburst candies. The little starburst flowers took forever to make but well worth it! Beautiful! Want to know how to pipe the frosting? Check out the Savory Sweet Life for a tutorial. The starburst flowers are pretty simple to make, just play around with them a bit!

starburst flower cupcakes with buttercream frosting flower cupcakes buttercream frosting

Ingredients

Cupcake Instructions

  • 2 1/2 c. Cake Flour
  • 1 1/4 c. Granulated Sugar
  • 4 egg whites
  • 2 whole eggs
  • 3/4 tbsp. vanilla
  • 3/4 tbsp. Baking Powder
  • 4 oz. Buttermilk
  • 1 1/2 Sticks Butter
  • dash salt 

Frosting Instructions

  • 3 sticks unsalted butter
  • 1/2 c. dry white cake mix
  • 1 tsp. vanilla
  • 5 c. powdered sugar
  • 1-2 tsp. milk
  • 1 bag of starburst reds ( or any of your favorite flavor/color combination)

Recipe Instructions

Cupcake Instructions

  1. 1) Mix dry ingredients in a large bowl.
  2. 2) Whisk Eggs with buttermilk and vanilla in separate bowl.
  3. 3) In very large bowl beat butter with mixer and alternate adding dry and wet mixture until smooth.
  4. 4) Fill mini cupcake liners 3/4 full and bake for 10-11 minutes at 350 degrees. 

Frosting Instructions

  1. 1) Stir slightly softened butter until smooth.
  2. 2) Add in powdered sugar slowly, stirring together with each addition.
  3. 3) Add in vanilla and cake mix.
  4. 4) Slowly add in teaspoons of milk until frosting is medium thick.
  5. 5) Pipe with a #61 or rose petal tip. 

Starburst Flower Instructions

  1. 1) Find your favorite flavored starburst ( I used a bag of the reds) and melt them in the microwave for about 10 seconds.
  2. 2) Pull apart pieces and wrap into a cylinder to form rose petals. I used about one starburst per rose. I pulled apart the starburst into three sections to step up from the bottom cylinder.
  3. 3) Sprinkle cupcakes with green sugar and place rose in center of cupcake.
Browse all recipes →
Cookie Dough Cheesecake Bars

Cookie Dough Cheesecake Bars

Comments (0) ↓
I made this delicious treat for a snack when I took the 5 hour roadtrip from Minneapolis to Madison to visit my good friend Ida. We gobbled it up in one night. "Well maybe just one more..."

Cookie dough mixed with oreos, brownies and cheesecake?  It can't get much better than this.

Yummy cookie dough cheesecake bars

Ingredients

Oreo/Graham Cracker Crust Ingredients

  • 3/4 c. crushed graham crackers
  • 3/4 c. crushed oreos
  • 5 tbsp. unsalted butter

Cookie Dough Ingredients

  • 5 tbsp. butter softened
  • 1/3 c.  light brown sugar
  • 1/3 c. all-purpose flour
  • ½ teaspoon vanilla extract
  • ¾ c. semisweet chocolate chips
  • 1/8 c.  white chocolate chips (optional)

Cheesecake Mixture Ingredients

  • 8 oz cream cheese, at room temperature
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract

Chocolate Drizzle Ingredients

  • 1/3 c.  semisweet chocolate chips
  • 1 tsp. vegetable shortening

Recipe Instructions

Assembly Instructions

  1. 1) mix crumbs and melted butter together and spread over 8×8 greased pan. Bake at 350 degrees for 10 minutes.
  2. 2) In medium bowl,  stir together butter and sugar until smooth.   Add flour, then vanilla and chocolate chips.  Refrigerate for 15-30 minutes until firm.  Then roll into tsp. size balls and return to refrigerator.
  3. 3) Beat softened cream cheese with egg and vanilla.  Then mix in cookie dough balls with cheesecake mixture.
  4. 4) Spread the mixture over the crust evenly and into the corners.  This may take some work to have it spread entirely over the mixture. Crush 3 oreos and sprinkle over top.
  5. 5) Bake in the oven for about 30 minutes until set and cheesecake doesn’t jiggle.  Refrigerate for several hours and then drizzle chocolate mixture over bars.  Cool until hard.
Browse all recipes →

Strawberry Peach Suckers

Comments (0) ↓
As a child my mom used to make suckers, we had the old fashioned metal molds and the only character I remember distinctly was a dinosaur. I can’t recall the actual process of making the suckers but I do remember that we used to make them and sell them in all different flavors at summer garage sales for between 50 cents and a dollar and they were delicious!

In the past year I’ve become really into baking and though my mom gave up sucker making long before I left the house I was determined to revive the tradition. I ordered a bunch of lorann flavored oils online, along with packaging and a few molds. My first batch was for St. Patty’s (four leaf clovers) which turned out beautifully. I was determined to make these even better. (recipe from cooks.com)

Ingredients

Sucker Ingredients

  • 1 c. sugar
  • 1/2 c. water
  • 1/3 c. corn syrup
  • 1/4 tsp. oil flavor ( I used a mix of 1/2 peach 1/2 strawberry and a few drops of pina colada)
  • A few drops Sweet and Tart (optional)
  • Food coloring ( I used purple and light pink)

Recipe Instructions

Sucker Instructions

  1. 1) Spray molds with cooking spray, place sucker stick in mold and lightly sprinkle decorative sugars in mold (optional).
  2. 2) Combine flavoring and set aside with food coloring
  3. 3) Combine water, sugar, and corn syrup or medium heat stirring occasionally until temperature reaches 300 degrees or hard crack.
  4. 4) Remove pan from heat and add flavoring and colors. 5) Pour into molds and prinkle with decorative sugar if desired.
Browse all recipes →
Frosting-Stuffed Sugar Cookie Sandwiches

Frosting-Stuffed Sugar Cookie Sandwiches

Comments (2) ↓
I took Amanda’s delightful sugar cookie recipe (cut in half) from I am Baker and made buttercream frosting to stuff between the two. Rich and Heavenly. The sugar cookie recipe made about 16 cookies or 13 sandwiches.

Ingredients

Sugar Cookie Ingredients

  •  2 c. flour
  • 1 c. sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp. Vanilla Extract
  • 1 tsp. Almond Extract
  • 1/2 tsp baking powder
  • 1 1/2 sticks unsalted butter 

Frosting Ingredients

  • 1 1/2 sticks unsalted butter
  • 2 1/2 c. powdered sugar
  • 2 tsp. milk
  • 1/2 tsp. vanilla
  • 1/4 c. white cake mix (dry)

Recipe Instructions

Sugar Cookie Instructions

  1. 1) Stir together butter and sugar.
  2. 2) Mix in eggs and vanilla + almond extracts.
  3. 3) Mix in flour, salt and baking powder.
  4. 4) Refrigerate dough for 1 hour in saran wrap.
  5. 5) Roll out dough and cut into circles (I used the top to my baking powder can) with a small circular cookie cutter. Sprinkle with colored sugar.
  6. 6) Bake at 350 degrees for 6-8 minutes. Don’t overcook.
  7. 6) Let harden and cool before applying frosting to the un-sugared side of one cookie and pressing it into a sandwich. Decorate with sprinkles where the two meet if desired. 

Sugar Cookie Frosting Instructions

1) Beat butter until smooth and then slowly mix in sugar, milk, vanilla and cake mix.

Browse all recipes →

What people are saying...

Strawberry Champagne Cupcakes

Strawberry Champagne Cupcakes

Comments (5) ↓
Add a little delicious glamor to your day by baking these strawberry champagne cupcakes. I baked them for a friend's birthday and they were a hit! Delightful!

Ingredients

Cupcake Ingredients

  • 1 box white cake mix
  • 1 1/4 cups rose champagne
  • 1/3 cup vegetable oil
  • 3 egg whites 

Cupcake Frosting Ingredients

  • 3-4 tbsp champagne
  • 3 sticks butter
  • 4 1/2 to 5 c. powdered sugar
  • 1/4 - 1/2 c. white cake mix (dry)
  • A few drops of pink food coloring

Garnish Ingredients

  • sliced strawberries 
  • sprinkles

Recipe Instructions

Cupcake Instructions

  1. 1) Preheat oven to 350 degrees and line muffin tin with mini cupcake liners.
  2. 2) In large bowl, mix cake mix and champagne. Then add in oil and eggs.
  3. 3) Distribute evenly among cups about 3/4 full.
  4. 4) Bake for 12-15 minutes until toothpick inserted comes out dry. 

Frosting Instructions

  1. 1) Mix softened butter with powdered sugar until smooth.
  2. 2) Add in dry cake mix and then tablespoons of champagne until the frosting is a medium-thick consistency.
  3. 3) Pipe frosting onto cooled cupcakes.
  4. 4) Sprinkle cupcakes with sugar and insert a quartered strawberry in the center.
Browse all recipes →

What people are saying...

Leave your thoughts...

Back to top ↑