Delectably Creative Treats

 

Graciously-Sweet-TalkI LOVE baking, I LOVE being a wife, and most of all, I LOVE being a mommy. This blog shares my passion for all things sweet combined with a bit of mommy and wife humor. At the end of my hectic day, instead of a cocktail, I prefer to stuff my face with a gooey brownie or super moist, old-fashion piece of cake. To survive my life, a sense of humor and at least a cup of sugar is a must!

Fall Scarecrow Pop

Posted by on 6:27 pm in Recipes | 0 comments

Fall Scarecrow Pop

  Little Debbie Fall treats and snacks are now available in stores! Fall is my absolute favorite time of year. I love all things that scream autumn. The scents of cinnamon and clove mixed with pumpkins and apples and the intense colors of fall foliage inspire me the most.     Little Debbie Brownie Pumpkins are in stores, and the moment I saw them, I knew what to make! My girls love crafting and getting their hands on any kind of creative activity. I thought it would be fun to turn these tasty, little pumpkin brownies into a build-your-own scarecrow pop. Fun, artsy, and sure to keep your little ones busy for a bit. These also make great centerpieces for the fall dinner table.     My Scarecrow Pops are made of rice cereal treats, fruit leather, shredded wheat cereal, melted chocolate, and Little Debbie Brownie Pumpkins.     Scarecrow Pop Ingredients: Bamboo Skewers (1 per pop) Little Debbie Brownie Pumpkins (1 per pop) Rice cereal treats (store-bought or homemade) Fruit Leather (2 serving rolls per scarecrow) Shredded wheat cereal ( 3-4 pieces per scarecrow) Melted chocolate ( 1/3 cup chocolate chips, melted in microwave)     Directions: Lay rice cereal treat in front of you and cut a 3″ rectangle for the shirt. Remove top sides of the rectangle at an angle to represent shoulders. Slide bamboo stick through the center of cut rectangle. Cut another small 3″ rectangle from rice cereal treats and slice out a triangle at the bottom. This forms the legs. Slide onto bamboo skewer.     Lay fruit leather on top of rice cereal treat cutouts. Rub with hand to get the fruit leather to stick. Using clean scissors, cut along sides of fruit leather to cover front of scarecrow’s body. Cut another 3″ rectangle from rice cereal treats and lay horizontally. Cut the ends off of the rectangle forming two small triangles and one larger (in the center).   Push a small piece of bamboo skewer into a small triangle’s short side, and slide into the body of the scarecrow. Do the same for the other piece.   Lay fruit leather on each arm, rubbing with fingers to secure. Use clean scissors to cut to size.   Slice large rectangle into 2 small rectangles. Then slice those rectangles in half. Using small pieces of a bamboo skewer, slide into the longer, flat side. Slide skewer into each leg for a shoe. Melt chocolate chips in a microwave-safe bowl and place in a sealed plastic baggie. Snip off tip of one of the ends. Squeeze chocolate onto each shoe and spread using a toothpick or butter knife. Pipe a belt of chocolate and patches on pants, as well as on the scarecrow’s shirt. Crush shredded wheat cereal with your hand and sprinkle onto wet chocolate to look like straw.   Unwrap a Little Debbie Brownie Pumpkin and slide onto the top of the bamboo skewer. Secure “neck” with a dollop of melted chocolate, and wrap fruit leather around the neck to look like a handkerchief. Squeeze more chocolate on top of the head and sprinkle more shredded wheat.  ...

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Drunkin Pumpkin Soup

Posted by on 3:35 pm in Recipes | Comments Off on Drunkin Pumpkin Soup

Drunkin Pumpkin Soup

  You will never believe that this creamy, dreamy, fall pumpkin soup is vegan! There are a few secrets hiding inside every bite, the first is Chardonnay.     Hooray for Chardonnay! Secondly, the creaminess of this pumpkin soup comes from light, coconut milk. Hints of all-spice, ginger and coconut are in every smooth and thick bite. Crunchy, flavorful pops of corn, carrots, cannellini beans, and pumpkin make this fall meal full of texture.         I used 4-5″ mini pumpkins as bowls, for that perfect fall look. While hollowing the pumpkins out, save the seeds and roast them in the oven for the perfect garnish!     Drunken Pumpkin Soup Ingredients: 1 whole sweet onion, small chopped 1 tbsp. extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4-5″ mini pumpkins to use as a serving bowl     Directions: Place extra virgin olive oil in a large soup pot on medium heat. Chop and place onion and garlic cloves in olive oil. Cook until onions are clear and begin to slightly caramelize. Add in Chardonnay, vegetable broth, and coconut milk. Bring to a boil and reduce heat to medium low and simmer 10 minutes. Mix in all-spice and ginger. Whisk in shredded carrots, corn, drained cannellini beans, and pumpkin puree. Allow to simmer for an additional 10 minutes to thicken. Salt and pepper to taste. Hollow out pumpkins to form bowls. Place pumpkin seeds on a pan and bake 375 degrees for 10-15 minutes, flipping once. Pour soup into pumpkin bowls and garnish with additional corn, shredded carrots, scallions, and toasted pumpkin seeds....

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Sugar Free & Gluten Free Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake

Posted by on 5:49 pm in Recipes | Comments Off on Sugar Free & Gluten Free Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake

Sugar Free & Gluten Free Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake

    Pumpkin season is here. Sugar free lifestylers don’t be discouraged; I have you covered in sugar free, gluten free dessert options. I am completely obsessed with all things pumpkin. I love the spice of cinnamon and nutmeg swirled with an ultra moist, pumpkin sponge.       I have whipped up one of my classic pumpkin cakes, but instead of using sugar, I grabbed some products from Steviva Brands; MonkSweet, Fructevia, and Nectevia. To make this moist and tasty pumpkin cake gluten free, I substituted coconut flour for all purpose flour.     Steviva Brands are my go-to sugar substitutes because they react similar to real sugar in baking. These Steviva products make converting dessert recipes to sugar free super easy. I love eliminating sugar from desserts and serving them to my kids…they have NO idea they are eating healthy!     Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings:12-15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9×13 pan with nonstick baking spray. In a bowl sift salt, xanthan gum, baking powder, baking soda, and coconut flour and set aside. In a mixer beat eggs and vegetable oil. Stir in Fructevia and MonkSweet until well combined. Add in vanilla extract, cinnamon, and nutmeg. Be sure to scrape sides of mixing bowl intermittently. Mix in pumpkin puree. Slowly stir in dry, sifted ingredients on lowest mixer setting. Mix until all flour is combined. Pour cake batter into prepared 9×13 pan. Bake 325 degrees for about 50-60 minutes, until center of cake is no longer jiggly. Allow to cool on counter. Please be sure cake is not hot while cutting. Because the cake is made with coconut flour, it needs to firm up during the cooling process.     Cinnamon Agave Toasted Walnut Topping Ingredients: 1 & 1/2 cups Nectevia 3 cups shelled walnuts 1 tsp cinnamon Directions: Place walnuts in a nonstick pan on medium low heat on stove top. Heat until nuts are fragrant and slightly toasted. Remove from heat and place in a mixing bowl. Add in Nectevia and stir well with a rubber spatula, coating all of the toasted walnuts. Mix in the cinnamon. Top on top of warm pumpkin cake.     For more information about Steviva Brands and products : Website: https://www.steviva.com/ Facebook: https://www.facebook.com/steviva Twitter: https://twitter.com/steviva Instagram: https://www.instagram.com/stevivabrands/ Pinterest:...

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Sugar Free Caramel Pecan Stuffed Mocha Latte Cookies

Posted by on 2:58 pm in cookies, Recipes | Comments Off on Sugar Free Caramel Pecan Stuffed Mocha Latte Cookies

Sugar Free Caramel Pecan Stuffed Mocha Latte Cookies

  Many of you may be surprised to discover that I struggle with diabetes. A special thanks to my wonderful genes passed down through generations. For the most part, I try to eat a low carbohydrate and high protein diet. Thank God for products by Steviva Brands such as Nectevia, Monk Sweet, Fructevia, and Erysweet to save the day! Click on the links after the recipe to connect with Steviva Brands on social media.     My world truly does revolve around sugar! So when I can find products that work and react the same as real sugar in baking recipes, I go to town and bake my heart out.     Today, I am sharing with you my sugar free, gluten free, and low carb treats…Caramel Pecan Stuffed Mocha Latte Cookies. These are easy to make and healthy, but big on flavor. My Caramel Pecan Stuffed Mocha Latte Cookies are made with Erysweet sweetener and satisfy your sweet tooth with just one bite.    Caramel Pecan Stuffed Mocha Latte Cookies Ingredients: Yields-12 cookies 3/4 cup unsalted butter, softened 1/4 cup shortening 2 cups Erysweet Sweetener 4 eggs 2 tsp pure vanilla extract 1 tsp instant espresso powder 1 tsp baking soda 1 tsp salt 1/4 tsp xanthan gum 2/3 cup coconut flour 1/2 cup sugar free chocolate chips 12 sugar free chocolate covered caramel pecan candy discs.     Directions: In a mixer, beat butter and shortening until smooth. Add in Erysweet sweetener and beat 2 minutes until light and fluffy. Mix in espresso powder and vanilla extract. Remember to scrape sides down intermittently. Add in eggs. Stir in baking soda, salt, and xanthan gum. Add in coconut flour and finally sugar free chocolate chips. Scoop out 1.5 tbsps. dough balls of cookie dough and place on parchment lined tray. Unwrap the sugar free, chocolate covered caramel pecan candies. Place one cookie dough ball in the palm of your hand and flatten into a disc.     Put one caramel stuffed candy on top of the flattened dough ball.     Sandwich another piece of cookie dough on top of the candy, hiding the caramel candy between the 2 pieces of cookie dough.     Seal the sides completely and roll in hands. Gently flatten the top of the stuffed cookie dough.     Do this for all of the cookie dough balls and place on parchment lined tray.     After all of the cookie dough is stuffed with candy, place in freezer at least 2 hours until frozen solid. Preheat oven to 375 degrees and bake 12-15 minutes. Allow to cool to just warm or room temperature. When cookies cool completely, the caramel will no longer be melty and gooey. To experience the melty, oozing caramel every time you eat a cookie, place back into microwave about 15-20 seconds!     For more information about Steviva Brands and products : Website: https://www.steviva.com/ Facebook: https://www.facebook.com/steviva Twitter: https://twitter.com/steviva Instagram: https://www.instagram.com/stevivabrands/ Pinterest: https://www.pinterest.com/stevivabrands/...

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Dark Chocolate Hot Cakes

Posted by on 2:03 pm in breakfast, Other Desserts, Recipes | Comments Off on Dark Chocolate Hot Cakes

Dark Chocolate Hot Cakes

  I love surprising the little ladies with different breakfast choices on the weekends. This past weekend consisted of whatever I had left in the pantry from hurricane Irma. These days, I am completely obsessed with dark cocoa powder. And I also know if it looks like a dessert, my kids will eat every bite on their plates.     These dark chocolate hotcakes are light and fluffy. They can very easily be turned into a high-end dessert. Each cake sandwiches sweetened mascarpone cheese and freshly sliced strawberries. For an over-the-top presentation, don’t forget the powdered sugar and additional chocolate ganache!     Dark Chocolate Hotcakes Ingredients: For the dark chocolate hotcakes: 1 cup all purpose flour 1/4 cup cocoa powder 1/2 cup sugar 2 tbsp melted butter 1 egg 1/4 tsp salt 1 tsp baking soda 1 cup milk     Directions: In a microwave safe bowl, melt butter. Whisk in sugar and cocoa powder until well combined. Stir in egg, salt and baking soda. Mix in milk, followed by all purpose flour. Cook on a greased nonstick skillet that is set on low heat until top forms bubbles. Flip and cook an additional 30 seconds to 1 minutes. Filling Ingredients: 1 cup mascarpone cheese 1/3 cup powdered sugar Fresh strawberries, sliced Directions: In a bowl, using a handheld mixer, whip powdered sugar into mascarpone cheese. Layer sweetened mascarpone cheese with sliced strawberries in between each...

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Chocolate Chip Mini Muffin Stuffed Brownie Cups

Posted by on 3:37 pm in Brownies, Recipes | Comments Off on Chocolate Chip Mini Muffin Stuffed Brownie Cups

Chocolate Chip Mini Muffin Stuffed Brownie Cups

  I always seem to have an abundance of Little Debbie Mini Muffins in the pantry. My daughters do eat them almost every day for breakfast. They are so simple to grab and go and tasty, too. I wanted to surprise the girls after their first successful week of school, so I headed to the cupboards to see what I could whip up.     My girls love my ooey-gooey, 7-ingredient brownies, and they also love Little Debbie Chocolate Chip Mini Muffins. I whipped up the brownie batter and dropped frozen Little Debbie Mini Muffins into the center, and then baked! They are a perfect mash-up dessert. Tender, rich and decadent brownie cups hiding a sweet chocolate chip Mini Muffin surprise in the center. I also topped these adorable little dessert cups with vanilla buttercream, chocolate ganache, and a Little Debbie Mini Muffin for garnish.     Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2 cup unsalted butter, melted 1 cup sugar 1/3 cup cocoa powder 2 eggs 1/2 tsp pure vanilla extract 1/4 tsp salt 1/2 cup all-purpose flour 2 packages of Little Debbie Chocolate Chip Mini Muffins, frozen     Directions: Preheat oven to 350 degrees and fill cupcake pan with paper liners. Spray liners with nonstick spray to keep the brownies from sticking. Be sure the Little Debbie Mini Muffins have been frozen solid to prevent browning in the oven. In a microwaveable bowl, melt butter and then add in sugar and cocoa powder. Mix until all ingredients are well combined. Stir in eggs, salt and then vanilla. Finally, add in the flour. Pour brownie batter into each lined cupcake pan, about 3/4 of the way full. Gently press a frozen Little Debbie Mini Muffin into the center of each filled liner. Bake 20-24 minutes until edges are slightly crisp. The Mini Muffins will sink down a bit while cooling.     Garnish: You can use store-bought vanilla buttercream frosting or prepare your own. Refer to this link for my vanilla buttercream frosting recipe. Place an additional Little Debbie Mini Muffin on top of buttercream frosting. Drizzle chocolate ganache, fudge, or sauce over the top of buttercream frosting....

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Berry Brownie Fro-Yo Cups

Posted by on 3:36 pm in breakfast, Brownies, Other Desserts, Recipes | Comments Off on Berry Brownie Fro-Yo Cups

Berry Brownie Fro-Yo Cups

  I love yogurt, especially when it is frozen and I can trick my brain into thinking I am eating ice cream. I especially love handing the girls a treat that is made up of fruit and yogurt. These Berry Brownie Fro-Yo Cups are made with fresh fruit, vanilla yogurt, and Little Debbie Mini Brownies! Quite honestly, in addition to my Fro-Yo cups serving as a dessert,  I am content when my girls grab a Berry Brownie Fro-Yo cup for breakfast or a mid-day snack.     This recipe is simple and quick to put together. Berry Brownie Fro-Yo cups are also adaptable with different flavors of fruits, yogurts, nuts, or Little Debbie Minis. I love knowing my girls can head to the freezer in the rush of our morning schedule and grab something easy and satisfying on the way to school!     Berry Brownie Fro-Yo Cups Servings: 8-10 standard cupcake size Ingredients: 2 cups vanilla yogurt (or your favorite flavor) 1/2 cup fresh blueberries 1/2 cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option     Directions: In a large mixing bowl, combine yogurt and fruit. Mix well, so all are coated. Crumble the 8 Little Debbie Mini Brownies into the yogurt and fruit mixture. Stir until well combined. Line a standard size cupcake tin with paper liners. I like to lightly spray the papers with nonstick spray to ease the paper removal when ready to eat. Scoop yogurt mixture into prepared paper liners almost to the very top. Garnish the top of each filled cup with additional blueberries and strawberries you have on hand, as well as more crumbled Little Debbie Mini Brownies. Freeze at least 8 hours until frozen solid through the center. Take out of freezer when ready to...

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Peanut Butter Eclipse Cookies

Posted by on 3:47 pm in Recipes | Comments Off on Peanut Butter Eclipse Cookies

Peanut Butter Eclipse Cookies

  Seems like everywhere you look, people are gearing up for the solar eclipse on Monday, August 21, 2017. The last time a solar eclipse happened was 38 years ago…the year I was born (omg when did I get so old).     In honor the solar eclipse, I created a dark chocolate black out cookie stuffed with melty peanut butter. Tender, rich and moist dark chocolate cookie dough surrounds a generous, ooey-gooey peanut butter center! If you are not a fan of peanut butter, try using Nutella or just not stuffing the center and eating plain.     Peanut Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter     Directions: In a mixer beat butter and shortening until smooth. Add in sugars and beat on medium high for 2 minutes until fluffy. Mix in dark cocoa powder and remember to scrape sides of bowl intermittently. Add in eggs, one at a time, followed by vanilla and salt. Stir in baking soda and finally flour. Scoop out 4 tbsp. sized dough balls and lay on parchment paper. Once all dough has been scooped, open up your peanut butter jar. Take one cookie dough ball and using your thumb, hollow out the center by pushing down to create a deep bowl like shape. Scoop in 1 tsp of peanut butter into the well in the center of the cookie dough ball. Gently squeeze the ball of dough edges back over the top, covering the peanut butter in the center. Roll into a ball and be sure all openings are sealed. Place on parchment lined tray and put in the freezer 6-8 hours or until frozen solid. Preheat oven to 375 degrees and bake 13-15 minutes. Do not over cook otherwise your peanut butter will not run out while warm! When your cookies have sat awhile, the peanut butter will firm up again. Pop the cookie in the microwave a few seconds to get the melty peanut butter effect again....

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Sizzlin Street Taco Burger

Posted by on 3:00 pm in burger, Recipes | Comments Off on Sizzlin Street Taco Burger

Sizzlin Street Taco Burger

  Everything you love about a spicy, chipotle Mexican street taco smashed between 2 buns! This Sizzlin Street Taco Burger starts with a perfectly grilled ground chicken breast pattie that has hints of chipotle, cumin, garlic, onion, and black beans in every bite. Topped with Colby jack cheese, fire roasted poblano peppers, and fresh tomatoes is just the start to this flavorful burger. To make this more street taco like, I added some smokey chipotle mango bacon for crunch and an extra gooey and spicy green chile queso. Make sure you have some Sutter Home Pinot Grigio near by because you may start a 3 alarm fire in your mouth! For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1-2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat. Mix ground chicken, grated onion, cumin, chipotle, garlic, salt, cornmeal, and black beans together with hands. Be sure to not over mix. Separate into 6 patties and cook on well oiled grill until 165 internal temp, flipping once. Grill and roast the poblano peppers until charred. Place Colby jack cheese-2 slices on each burger and melt on grill. Cut off top of roasted poblano peppers and cut pepper down one side, open up and remove the seeds. Slice tomatoes Mix the adobo sauce, honey, and melted jam in bowl and brush on crispy bacon. In a pot place American cheese, green chiles, cumin, garlic, onion powder, milk, pickled jalapenos and juice over medium heat. Stir until melted and creamy. Assembly: Place chicken pattie on top of bun, lay roasted poblano, tomato, chipotle mango bacon, and generously pour on the green chile queso. Enjoy with glass of Sutter Home Pinot...

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Summer Harvest Burger

Posted by on 2:59 pm in burger, Uncategorized | Comments Off on Summer Harvest Burger

Summer Harvest Burger

  2 lbs ground chicken breast 3 tbsp montreal seasoning 1 large Vidalia onion, minced 2 tbsp hot sauce 1/2 cup yellow cornmeal 2 jalapenos, seeded and chopped 1 red pepper, seeded and chopped 1 yellow pepper, seeded and chopped For the creamy citrus Dijon sauce 1/3 cup mayo 3 tbsp Dijon mustard zest of one orange 1/4 cup fresh orange juice 2 tbsp honey salt to taste Honey rum crispy bacon: 1 pkg of crispy cooked bacon 3 tbsp honey 1 tbsp dark rum Strawberry Watermelon Corn Relish 1/2 lb fresh strawberries 4 slices fresh watermelon 2 ears of corn salt baby spinach arugula blend 6 potato buns     Heat grill to medium heat. Mix all of the above ingredients to form 3 pepper chicken patty. Be careful to not over mix to create a tough burger. Spray grill with nonstick and form 6 burgers. Grill at 325 until 165 internal temp. Soak corn on cob in water for 15 minutes with husks on but silk removed. Rub berries and watermelon with a bit of olive oil. Skewer berries and place on grill Lay corn and watermelon on grill to, cook until corn is tender and char marks on both fruits. Remove and chop into pieces, place in bowl and mix gently. Add salt to taste and set aside. Cook bacon until crispy. Blend honey and rum in a bowl and brush over cooked bacon. In a bowl, whisk together mayo, Dijon, orange zest, orange juice, and salt. Assemble: Place patty on bun, top with baby spinach  arugula blend, honey rum bacon, fire roasted strawberry watermelon corn relish and generously drizzle creamy citrus Dijon...

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Pep Up Dinner With My Latin Flare Burger

Posted by on 2:58 pm in burger, Recipes | Comments Off on Pep Up Dinner With My Latin Flare Burger

Pep Up Dinner With My Latin Flare Burger

  I can’t get enough burgers! I love the versatility of these hand-held dinners, not to mention the ease of hiding vegetables so my kids have NO idea what they’re eating. I wanted to play on Latin American flavors. We are lovers of sweet plantains, black beans, and adobo seasoning, so this is where I began. This fresh, fire roasted jalapeno and corn adobo chicken patty is smothered in spicy black beans, crunchy spinach, honey-glazed grilled plantains, and a creamy mango rum smear. My Latin Flare burger disappeared in record time tonight. Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground chicken breast 1 large Vidalia onion, minced into meat 1/2 cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and diced 1 cup of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees. In a large bowl, using a grater, grate in large Vidalia onion into the ground chicken. Add in cornmeal, adobo, Montreal, jalapenos, corn, and hot sauce. Gently fold with hands until all is well combined. Prepare 6 equal size patties and place on well greased grill. Cook about 6-8 minutes per side until internal reaches 165 degrees. Ingredients for Toppings: 2 cans of seasoned black beans 6 ripe plantains honey fresh baby spinach creamy mango rum smear, recipe follows Directions: Heat black beans either on a pot on grill or in a microwave. Slice plantains in half down the center, leaving skin on. Brush with olive oil and place on grill about 8 minutes until nicely charred. Remove skin from grilled plantains and drizzle with honey. Prepare Creamy Mango Rum smear. Creamy Mango Rum Smear: Ingredients: 1/2 cup mayonnaise 1/3 cup mango puree ( peel and place 2 mangos in blender-puree) 1/4 cup ketchup 1 clove garlic, minced 1 tsp cumin 1/2 tsp oregano 1 tbsp dark rum salt to taste Directions: In a pot place all of the above ingredients. Place pot on grill or stovetop and bring to a low boil. Remove and allow to cool slightly. Assembly: Using a large Potato bun, place chicken patty on top. Generously pile on black beans followed by spinach. Cut a plantain in half and lay the 2 honey drizzled slices flat side down on beans. Place a heaping amount of creamy mango rum smear on the top bun and there you have it! The Latin Flare burger....

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Southern Eats Burger

Posted by on 2:55 pm in burger, Recipes | Comments Off on Southern Eats Burger

Southern Eats Burger

I was introduced to the deep South when I was 12 years old. Tons of new traditions and flavors I have experienced from living in Savannah, Georgia and Florida. I wanted to share a burger that celebrates some of the South’s unique flavor combinations and eats. My Southern Eats burger is a richly seasoned, chicken patty topped with melty pimento cheese, crispy leafy lettuce, grilled pineapple, fire roasted plum bbq sauce and mayo. If you have ever visited the South, then you know how we love pimento cheese and have probably tasted a pineapple and mayo sandwich! This burger is a wonderful mashup of all our Southern staples. Pair it with a chilled glass of Sutter Home’s Chardonnay and all you need is a rocking chair and a big white porch!   Southern Eats Burger Ingredients: 2 pounds of lean ground chicken breast 4 tbsp. Montreal seasoning 1 large Vidalia onion, grated 3 tbsp. hot sauce 1/2 cup yellow cornmeal 1/4 cup sweet potato, cooked and mashed (canned is ok) Pimento cheese, your favorite brand Directions: Preheat grill to 350 degrees. In a bowl place ground chicken and grate in a whole large Vidalia onion. Add in Montreal seasoning, hot sauce, cornmeal, and sweet potato. Gently combine with hands. Make into 6 patties and cook on prepared grill (sprayed with nonstick). Cook burgers about 7 minutes on each side until internal temperature reaches 165 degrees. Right before pulling burgers off of grill, place a large heaping helping of pimento cheese on top of burger and allow to sit on grill another minute. Fire Roasted Plum BBQ Sauce Ingredients: 1 1/2  Cups  ketchup 1 1/2  Cups  brown sugar 1/2  Cup  red wine vinegar 1/2  Cup  water 1  Tablespoon  worcestershire sauce 2  Tablespoons spicy mustard 1/2  Teaspoon  onion powder 4 fresh plums, cut in half and grilled about 5 minutes. salt to taste Directions: Grill plums about 5 minutes until tender and caramelized. Remove from grill and peel off peels. Place plums in a food processor or blender and puree. In a small saucepan add the ketchup, brown sugar, red wine vinegar, water, Worcestershire, mustard, onion powder, and plum puree and bring to a simmer. Season with salt and allow to simmer until thickened, about 5-7 minutes Garnishes: One whole pineapple, skinned and cored to make ring cuts Mayonaisse Leafy lettuce Potato Buns Directions: Grill pineapple rings about 6 minutes on each side and remove from heat. Assemble burger by placing pimento cheese covered, cooked patty on bottom bun. Lay leafy lettuce followed by grilled pineapple. Generously smother with plum bbq sauce and mayo. Top with bun and...

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Swiss Cake Roll Ice Cream Pie

Posted by on 7:31 pm in pie, Recipes | Comments Off on Swiss Cake Roll Ice Cream Pie

Swiss Cake Roll Ice Cream Pie

  The perfect icy cold and sweet dessert to grace your summer table! The best part is it has only 3 ingredients! This Swiss Cake Roll Ice Cream Pie is a showstopper with a beautiful bottom “crust” made of sliced Little Debbie Swiss Rolls.     Swiss Cake Roll Ice Cream Pie Ingredients: 1 box of Little Debbie Swiss Rolls 1/2 gallon of ice cream, any flavor you like Whipped cream Chocolate fudge or syrup     Directions: To make the gorgeous patterned crust, grab a box of 12 Little Debbie Swiss Rolls (you won’t use all of them, only about 8 rolls) and slice each roll into 5 slices. Take a disposable aluminum pie tin (easiest to get the pie pieces out) and lay the slices with the frosting facing upwards in a circular pattern.   Cover the entire pie tin and sides with the Swiss Roll slices and place in the freezer. The simple filling is your favorite flavor ice cream, I chose vanilla. Which was softened, then poured into the Swiss Roll crust and then refrozen.   After the ice cream pie is completely frozen, add whipped cream. It’s the perfect garnish.     If you really want to make your Little Debbie Swiss Cake Roll Ice Cream Pie fancy, grab some chocolate fudge topping, place it in a plastic baggie and snip the end off. Drizzle each pie piece with chocolate fudge and an additional Swiss Roll slice. A fun alternative to serving a slice of ice cream pie on a plate is to stick a popsicle stick into the slice when it is slightly soft and place back in freezer to firm up. And there you have it, a beautiful handheld treat for everyone to enjoy!...

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Blueberry Mini Muffin Crunch

Posted by on 7:31 pm in breakfast, Recipes | Comments Off on Blueberry Mini Muffin Crunch

Blueberry Mini Muffin Crunch

  It’s almost time for school, which means getting my 4 little girls out of the house, fed, and dressed in a somewhat chaotic manner. I love easy, grab and go breakfast ideas, which is why Little Debbie Mini Muffins are a staple in our pantry. My little girls can gobble up a pack in no time and I do not mind them eating these tasty Mini Muffins on the go. Some days, I do try to convince the girls to eat a bowl of oatmeal, yogurt or grits and it sometimes isn’t an easy task. To tempt their taste buds, I love making my Blueberry Mini Muffin Crunch as a breakfast topping.     Blueberry Mini Muffin Crunch is similar to granola and uses Little Debbie Mini Muffins, Blueberry flavor, as the base of this simple and tasty garnish. My Blueberry Mini Muffin Crunch is quick to put together and your oven does most of the work. I love how versatile this recipe is because you can add any kind of nuts, dried fruit, or berries…Maybe even a few chocolate chips!     Blueberry Mini Muffin Crunch Ingredients: 1 box of Little Debbie Blueberry Mini Muffins, 5 bags 1/3 cup toasted coconut 1/3 cup sliced almonds, toasted optional 1/2 cup fresh blueberries Directions: Preheat oven to 300 degrees and line a baking sheet with parchment paper. Crumble all of the Little Debbie Mini Muffins with your hands onto the lined pan and bake 30-45 minutes. Every 15 minutes toss muffin pieces to make sure all sides are crisping evenly. Remove muffin crumbles when dark golden brown and crunchy. Allow to cool completely. Toss toasted coconut, sliced almonds, and fresh blueberries with the crunchy Mini Muffin pieces. Top oatmeal, yogurt, grits or even ice cream with your new crunchy...

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Butter Alternative Chocolate Chip Cookies!

Posted by on 3:30 pm in cookies, Recipes | Comments Off on Butter Alternative Chocolate Chip Cookies!

Butter Alternative Chocolate Chip Cookies!

  I have been experimenting with Olivio Spread and have really enjoyed the consistency and taste it offers in savory foods. This weekend, I decided to give it a whirl in my chocolate chip cookie recipe. Of course when changing a baking ingredient, you have to adapt the recipe for the chemistry changes that will occur when not using the original ingredient.       I must say, I am completely in love with these olive oil spread chocolate chip cookies. They are puffy, beautiful, and tender…exactly the way I like my chunky cookies!     Olivio Chocolate Chip Cookies Ingredients: Yields 12-18 cookies 3 ounces of Olivio spread (6 tbsp.) 2 tbsp. Shortening 1/4 cup sugar 1/4 cup brown sugar, packed 1 egg 2 tsp pure vanilla extract 1/2 tsp baking soda 1/4 tsp salt 1 3/4 cups all purpose flour 1 1/2 cups chocolate chips     Directions: In a mixer beat Olivio spread and shortening until smooth. Add in both sugars and beat 2 minutes, scraping the sides intermittently. Mix in egg followed by vanilla, salt, and baking soda. Mix in flour and then the chocolate chips. Scoop our 2 tbsp. size cookie dough balls using an ice cream scoop. Place on parchment lined pan and put in the freezer until frozen solid to the center. About 2-4 hours. When dough is completely solid, preheat oven to 375 degrees and bake cookie dough on parchment lined tray, 1-2″ apart, for 12-14 minutes or until edges are a light golden brown. Allow to cool some before...

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Lookie Lookie It’s A Brookie

Posted by on 3:06 pm in cookies, Recipes | Comments Off on Lookie Lookie It’s A Brookie

Lookie Lookie It’s A Brookie

  I’m trying to keep my blog posts sweet and simple! I love visiting blogs or websites and not having to scroll down a ton to find the recipe. So, unless I have something ridiculously cute or profound to say…keep it easy is the key.     Have you ever had a Brookie? They are amazing! Everything you love about chocolate chip cookies and brownies, swirled together in one bite. Here we go, enjoy your new dessert obsession.     Brookies Ingredients for chocolate chip cookie dough: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1 package French vanilla dry instant pudding mix 2 eggs 1 tbsp. pure vanilla extract 1 tsp salt 1 tsp baking soda 2 1/3 cups all purpose flour 1 1/2 cups chocolate chips Directions: In a mixer beat butter and shortening until well combined and smooth. Add in both sugars and beat on high about 2 minutes until fluffy. Remember to scrape bowl intermittently. Mix in dry pudding mix. Add in eggs, one at a time, followed by vanilla bean paste. Stir in baking soda and salt. Mix in flour followed by chocolate chips. Set dough aside and make brownie batter.     Ingredients for brownie batter: 1/2 cup unsalted butter, melted 1 cup sugar 1/3 cup cocoa powder 2 eggs 1/4 tsp salt 1/2 tsp vanilla 1 cup all purpose flour Directions: Melt butter in a microwaveable bowl. Mix in sugar and cocoa powder and combine well. Add in eggs followed by salt and vanilla Mix in flour until thick batter forms. Brookie dough method: Grab a medium size ice cream scooper or food disher. I have many sizes and prefer a large Brookie. Mine holds about 4 tbsp. of dough. Using the scooper, scoop half of the cookie dough into the scooper followed by the brownie batter. Place on a parchment lined baking sheet and put in freezer at least 2 hours or until frozen all the way through. When brookie dough is frozen, preheat oven to 375 degrees and bake frozen cookie dough balls (1-2″ apart) for 12-16 minutes. Cookies will continue baking on the pan even while...

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Banana Coconut Ricotta Muffins

Posted by on 2:10 pm in breakfast, Other Desserts, Recipes | Comments Off on Banana Coconut Ricotta Muffins

Banana Coconut Ricotta Muffins

Banana Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips     Directions: Preheat oven 400 degrees and line standard muffin tin with paper. Spray paper liners with nonstick baking spray and set aside. Sift flour, baking powder, and salt into dry ingredient bowl and set aside. In a mixer beat mashed bananas and sugar until almost smooth and well combined, about 2 minutes. Add in milk and then the ricotta, beat another 1 minutes until thoroughly combined (remember to scrape sides intermittently). Stir in eggs, one at a time, followed by vanilla and cinnamon. Slowly mix in dry ingredients until almost all flour is no longer visible. Then remove bowl from mixer and add in the shredded coconut and white chocolate chips. Finish folding in by hand. Scoop batter into lined muffin tin to almost the very top of paper. Make crumble.     Crumble ingredients: 2 tbsp unsalted butter, softened 1/3 cup brown sugar, packed 1/3 cup dried banana chips, crushed 1/3 cup shredded coconut Directions: In a small bowl work the softened butter into the brown sugar with a fork or your hands. Then mix in the dried banana chips and coconut. It should be crumbly texture. Generously add this crumble on the top of your filled muffin tins. Bake topped muffin batter 400 degrees 18-20 minutes until golden brown and center bounces back. Garnish: Serve hot muffins with a dollop of ricotta and drizzle of honey. Sprinkle toasted coconut and dried crushed banana chips on top....

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The Best Chocolate Chip Cookie You Will Ever Meet!

Posted by on 7:08 pm in cookies, Recipes | Comments Off on The Best Chocolate Chip Cookie You Will Ever Meet!

The Best Chocolate Chip Cookie You Will Ever Meet!

    I love chocolate chip cookies. Ok, more like infatuated with them. It was my love for cookies that got me into baking in the first place. There is nothing like biting into an ooey-gooey, hot chocolate chip cookie. I have always seemed to be perfecting and tweaking my recipe to conquer my goals on the ideal chocolate chip cookie.     I love a slightly crunchy edge, but the center has to be soft and tender. I am definitely NOT a cakey cookie person. I love a hint of salt to offset all of the sweet and make the flavors pop even more. The base of this fabulous cookie recipe is great for adding other flavored extracts or mix ins!     The key to my incredible chocolate chip cookie recipe is the freezing process. Freezing cookie dough helps to prevent spreading. In addition to the freezing, the perfect blend of butter and shortening ensure for a puffy and beautiful end result.     My girls and I can eat the dough by the spoonful! Sometimes, I may even make a batch just to eat the cookie dough alone. This recipe can yield anywhere from 12-20+ cookies depending on the serving size you create. Just a kindly reminder, if you are using or publishing this 5 year in the making cookie recipe, please tag my blog and Instagram account and please give credit to Graciously Sweet!       Chocolate Chip Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1 package instant dry French vanilla pudding mix 2 eggs 2 tbsp. vanilla bean paste or 1 tbsp. pure vanilla extract 1 tsp salt 1 tsp baking soda 2 1/3 cups all purpose flour 2 cups chocolate chips     Directions: In a mixer beat butter and shortening until well combined and smooth. Add in both sugars and beat on high about 2 minutes until fluffy. Remember to scrape bowl intermittently. Mix in dry pudding mix. Add in eggs, one at a time, followed by vanilla bean paste. Stir in baking soda and salt. Mix in flour followed by chocolate chips. Scoop out 3 tbsp. size cookie dough balls using an ice cream scooper ( or any size scoop you have to make uniform shape). Place on a parchment lined baking sheet and put in freezer at least 2 hours or until frozen all the way through. When cookie dough is frozen, preheat oven to 375 degrees and bake frozen cookie dough balls (1-2″ apart) for 12-16 minutes. When edges are golden brown, pull the pan out because the cookies will continue baking on the pan even while cooling....

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Orange Scented Ricotta Cheesecake Blackout Brownies

Posted by on 6:28 pm in Brownies, Recipes | Comments Off on Orange Scented Ricotta Cheesecake Blackout Brownies

Orange Scented Ricotta Cheesecake Blackout Brownies

My world famous brownies take a spin on the dark side! My classic 8 ingredient espresso brownies are made dark by using a dark cocoa powder for an almost black look. To make my sinfully rich brownies even more decadent, I topped them with a rustic Orange Scented Ricotta Cheesecake. Heaven in every single bite. Each bite is a perfect combination of creamy citrus and rich dark chocolate accompanied by a salty crunch of the pistachio garnish. This recipe is for those true chocolate fans! I am so happy to say this beautiful dessert won first place in the Lamagna Cheese recipe contest. Orange Scented Ricotta Cheesecake Blackout Brownies Ingredients: For the brownie bottoms: 1 cup unsalted butter, melted 2 cups sugar 4 eggs 2/3 cup dark cocoa powder 1 tsp vanilla extract 1 tsp espresso powder or instant coffee 1/2 tsp salt 1 cup all purpose flour Directions: Preheat oven to 350 degrees and line a 9×9 pan with aluminum foil. Spray with nonstick spray. In a large bowl whisk melted butter, sugar, and dark cocoa powder until well combined. Mix in eggs, one at a time. Followed by salt, espresso powder, and pure vanilla extract. Stir in flour until all incorporated. Pour into prepped pan and bake 25 minutes. Meanwhile, prepare Orange Scented Ricotta Cheesecake Ingredients: 2 cups Lamagna whole milk ricotta cheese 1 cup powdered sugar 2 eggs zest of 2 oranges Directions: In a bowl mix Lamagna ricotta cheese and powdered sugar. Stir in eggs, one at a time. Zest in 2 oranges and mix well. When brownies are almost done (25 minutes) remove from oven and pour the ricotta cheesecake batter on top. Return pan back to oven for 35-45 minutes more until the ricotta cheesecake no longer jiggles in center and edges are light golden brown. Remove Orange Scented Ricotta Cheesecake Blackout Brownies from oven and allow to cool completely. Refrigerate until ready to serve, but only after cooled. Refrigerating a cheesecake while it is hot may cause the top to crack. Garnish for serving: Drizzle chocolate ganache or chocolate fudge over the brownie slice. Sprinkle with more orange zest and chopped pistachio nuts (I use food processor). Place fresh raspberries on top for...

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Give Brunch A Twist With Bacon Wrapped Roasted Peach Skillet

Posted by on 8:37 pm in breakfast, Recipes | Comments Off on Give Brunch A Twist With Bacon Wrapped Roasted Peach Skillet

Give Brunch A Twist With Bacon Wrapped Roasted Peach Skillet

  This has been a super popular post on my Instagram account. Peaches are beautiful this time of year and I always have an abundance on hand. Today, I wanted to up the ante on brunch. This cast iron skillet is filled with Black Pepper Maple Bacon Wrapped Peaches, sunny side up eggs, crumbly tangy blue cheese, pecans and fresh blueberries! It truly is a stunning dish to serve your family and guests! Black Pepper Maple Bacon Wrapped Roasted Peach Skillet Ingredients for the peaches: 6-8 fresh peaches, sliced into 6 wedges 1 package of bacon 1/3 cup maple syrup 1/4 cup dark brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top. Take each of the peach wedges and wrap a slice of bacon around each. Place on the rack. When all peaches are wrapped with bacon, place in oven and bake 40-50 minutes. Turn the peaches over about every 15 minutes to brown all sides of the bacon. In a bowl mix maple syrup, dark brown sugar, and cracked pepper to taste. Remove peaches from oven and while hot, brush maple syrup mixture all over ever side of each peach. Place back in oven about 10 minutes to crisp up further. Grab a 10″ cast iron skillet or whatever size you have on hand. Remove peaches from oven when bacon is crisped to your liking. Place each bacon wrapped peach in cast iron skillet and drizzle remainder of maple syrup mixture over. Put in a low heat oven to keep warm. Eggs Prepare eggs to your liking. My skillet was made for only 2 people, hence only 2 sunny side up eggs. Place your cooked eggs on top of the warm peach skillet. Garnishes Blue cheese crumbles Fresh blueberries Toasted pecans Torn basil...

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Birthday Cheesecake Cookies

Posted by on 8:17 pm in cookies, Recipes | Comments Off on Birthday Cheesecake Cookies

Birthday Cheesecake Cookies

  It’s going to be a fun week of birthday celebrations around here! I figured I would share some of my favorite celebratory treats in honor of my upcoming birthday. I am ALL about cookies, which you have probably already figured out. I mean, it was the cookie that started my baking bug way back in the 1980’s.     These may look like ordinary sprinkle cookies, but they are hiding a secret! My newest birthday cookie recipe tastes like cheesecake and has NO butter!!! Yup, these are crazy good and super tender (especially after sitting over-night in an airtight container)     Birthday Cheesecake Cookies Ingredients: 8 oz block of cream cheese, softened (1 cup) 1/4 cup shortening 1 3/4 cups sugar 2 eggs 1 tbsp. clear vanilla 1 tsp baking soda 1 tsp salt 3 cups all purpose flour 2 cups rainbow sprinkles Directions: In a mixer, beat cream cheese until smooth. Add in shortening and beat 2 minutes, scraping sides of bowl. Mix in sugar thoroughly. Stir in eggs one at a time. Followed by vanilla and salt Mix in baking soda and flour a bit at a time (be sure to scrape sides intermittently) Finally stir in rainbow sprinkles. Scoop 2 tbsp. dough balls onto parchment paper and freeze for at least 4 hours. It takes cream cheese based items longer to freeze, but be patient it will make your cookies prettier! When cookie dough is frozen solid, preheat oven 375 degrees. Bake 15-20 minutes until edges are golden brown and tops should be...

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Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins

Posted by on 7:21 pm in breakfast, Recipes, Uncategorized | Comments Off on Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins

Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins

  Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins   Yields: 12-14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips     Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners. Spray liners with nonstick baking spray to help prevent sticking. Sift flour, baking powder, and salt into a bowl and set aside. In a mixer beat butter until fluffy and smooth, about 1 minute. Add in sugar and beat 2 additional minutes. Mix in both cocoa powders and beat another minute. Be sure to scrape the sides of bowl intermittently. Stir in eggs, one at a time, followed by vanilla. Alternate mixing in dry ingredients with the buttermilk. Always finish with the dry ingredients last. Before fully incorporated and just a bit of flour is still seen, remove from mixer and add in chocolate chips. Finish stirring by hand until all ingredients are combined well. Scoop batter into lined muffin tin 3/4 way full. Bake 400 degrees 18-22 minutes until center bounces back when pushed down. Allow to cool on rack. Bittersweet Pecan Oat Topping Ingredients: 1 cup quick cook dry oats 1 cup pecan halves 1/2 cup bittersweet chocolate chips, melted 1/4 cup mini chocolate chips Directions: In a microwavable bowl, melt bittersweet chocolate chips in 30 second intervals and stir in between. When bittersweet chocolate chips are completely smooth, mix in oats, pecan halves, and mini chocolate chips. Combine well and top on warm Double Chocolate Buttermilk muffins. Optional Garnish: Lightly sift cocoa powder over topped muffins for a beautiful finish.    ...

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S’more Cookies Please

Posted by on 8:18 pm in cookies, Recipes | Comments Off on S’more Cookies Please

S’more Cookies Please

  Here is my simple S’more Cookies recipe. I love every aspect of a good s’more, but I am always looking for a way to recreate the flavors in a new dessert. These s’more cookies are made with whole wheat flour, mini chocolate chips, a giant toasted marshmallow, and graham cracker crumbs.   S’more Cookies Please Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1 package dry instant vanilla pudding mix 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 1/3 cups whole wheat flour 1/3 cup graham crackers, chunks and crushed are ok! 1 1/2 cups mini chocolate chips Standard size marshmallows   Directions: In a mixer beat butter and shortening until smooth. Add in sugars and beat for 2 minutes. Mix in dry pudding mix and beat another 1 minute. Remember to scrape the bowl and then add in one egg at a time. Stir in vanilla, salt, and then graham crumbs. Add in baking soda and followed by whole wheat flour. Stir in mini chocolate chips. Scoop out 2 tbsp size dough ball and place on a parchment lined tray. Freeze about 20-30 minutes until dough is firm all the way through. Preheat oven 375 degrees and bake frozen cookie dough about 9-10 minutes until edges are golden brown. After baking all of the cookies, place a standard size marshmallow on top of each cookie. If you have a kitchen torch, toast the marshmallow and then gently tap it down to cover the majority of the cookie. If you don’t have a torch, set the oven to broil-hi and place under broiler watching very carefully until marshmallows toast. Drizzle with melted chocolate and a piece of graham...

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The BigFoot Happy Camper Shake

Posted by on 1:55 pm in Other Desserts, Recipes, Uncategorized | Comments Off on The BigFoot Happy Camper Shake

The BigFoot Happy Camper Shake

  There’s nothing like sipping on an ice cold, creamy milkshake on a hot summer day. One of my daughters favorite treats is an over-the-top shake. My girls love all of the foods and flavors that celebrate camping life. From s’mores to popcorn, any kind of hand-held snack that’s reminiscent of outdoor family time, pulls at our heartstrings. When I saw Little Debbie Happy Camper Cakes, I knew just how to whip them into a delightful camp food-inspired dessert. The Bigfoot Happy Camper Shake was wittingly named by my silliest little girl. Mason jars make a perfect mug for these gigantic milkshakes. My Bigfoot Happy Camper Shake is happily blended with frozen bananas, Little Debbie Happy Camper Cakes (chocolate) and dark chocolate almond milk. That’s right, NO ice cream in this swirled up concoction, so technically, it can pass as a smoothie! To make the milkshake scream camping, I dressed it up with chocolate and peanut butter drizzles, toasted marshmallows, banana chips, fresh popcorn, and a Little Debbie Happy Camper Cake. Don’t forget to add an adorable paper straw.     The Bigfoot Happy Camper Shake Yields: 6-8 servings Ingredients: 3 Little Debbie Happy Camper Cakes, Chocolate 4 large frozen bananas 1 1/2 – 2 cups of chocolate almond milk Directions: Start with 1 cup of chocolate almond milk and slowly add more until the consistency you like is achieved. Puree all of the above ingredients until completely combined. Garnishes: Chocolate fudge sauce, place in a squeeze bottle Peanut butter, melted and placed in a squeeze bottle Freshly popped popcorn Banana Chips Little Debbie Happy Camper Cakes Mini Marshmallows Assembly: Take each mason jar and squeeze the chocolate sauce inside the rim, circling twice so it will drip down. Pour the shake inside of the mason jar, leaving about 1-2 inches of room from the top. Melt peanut butter in a microwave safe bowl and place in a squeeze bottle. Drizzle around rim and outside of the rim, so it will drip down the jar. Take a handful of mini marshmallows and place on one side of the opening of the mason jar. Toast marshmallows with kitchen torch. Skewer the Little Debbie Happy Camper Cake on a straw, to help it stand upright, and allow it to lean on marshmallows. Fill open space in mason jar with popcorn. Place banana chips on the dripping peanut butter down the sides of the mason jar....

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Happy Campers Arrow Treats

Posted by on 8:51 pm in Other Desserts, Recipes | Comments Off on Happy Campers Arrow Treats

Happy Campers Arrow Treats

Little Debbie’s Happy Camper Cakes are so versatile and the perfect shape to recreate a popular camping/summer camp activity! My family LOVES archery and as I was indulging in one of these tasty Little Debbie Happy Camper Cakes (chocolate of course), I thought to myself “these look exactly like the tip of an arrow”. Off to the kitchen I go, determined to build a snack that is representative of our favorite outdoor sport, archery. These fun and creative treats are made of 3 simple, easy to find ingredients. My girls loved assembling their arrows and using their favorite colored fruit leather. My Happy Camper Arrow Treats are great for outdoor parties, camping themed birthdays, or any gathering celebrating the great outdoors. Happy Camper Arrow Treats Ingredients: 1 box of Little Debbie Happy Camper Cakes (this will yield 5 arrows) 5 pretzel rods 3-4 fruit leather squares Directions: Remove wrappers from all off the Little Debbie Happy Camper Cakes Place each of the Happy Camper Cake on the top of a pretzel rod. Push down gently until about half way into the tree cake. Using clean scissors, cut the fruit leather into a pointy, oblong shape (like a football). Cut small slits up each of the sides, but be sure to leave a little room in the center so the “feather” doesn’t rip apart. Place 2 “feathers” on the opposite end of the Happy Camper Cake by slightly wrapping it around the pretzel rod. The fruit leather will stick!...

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Red, White, and Blue Burgers

Posted by on 2:43 pm in Recipes | Comments Off on Red, White, and Blue Burgers

Red, White, and Blue Burgers

  Let’s celebrate America with a burger, but this burger shall only be adorned with red, white, and blue toppings. Red, White, and Blue burger is not your ordinary chicken burger, it’s made with a juicy and perfectly seasoned chicken breast patty and smothered in thick Brie cheese for a perfect creaminess in every bite. Stack on fire roasted red bell peppers, smoky bacon and a homemade fresh blueberry bbq sauce for a jaw dropping experience.   Red, White and Blue Burger For the patty: 2 pounds of ground chicken breast 3 tbsp. montreal seasoning 1 whole Vidalia onion, minced into meat 1/2 cup yellow cornmeal 2 tbsp. hot sauce Blueberry sauce: 3/4 cup ketchup 1/4 cup dark brown sugar 1/2 cup apple cider vinegar 3 tbsp. Worcestershire sauce 1 garlic clove, minced 1 cup fresh blueberries 1/2 tsp onion powder 1/4 tsp ground mustard 1/4 tsp ground all spice 2 tsp hot sauce salt to taste Toppings: 4 red bell peppers smoky, crisp bacon 6 white tender hamburger buns 6 large thick slices of brie cheese     Preheat grill to 350 degrees and spray with nonstick. In a bowl combing all of the patty ingredients and gently mix together by hand. Be sure not to overmix and cause for a tough burger. Form 6 burger patties and placed on oiled grill. Cook about 6-8 minutes on each side until internal temperature 165 degrees. Right before pulling burgers off of grill, place a thick cut piece of brie cheese and allow to melt. Make blueberry bbq sauce: You can actually do this first and allow the simmering to take place while burgers are being made and cooking. In a medium pot combine all of the blueberry bbq ingredients and bring to a boil on medium heat. Lower heat and allow to simmer 15 minutes. Remove from heat and allow sauce to thicken. I like to keep my blueberries whole for texture and presentation, but if you would like, you can puree sauce and then put through a strainer. Brush olive oil on red peppers and place on grill. Fire roast the peppers until charred on all sides. Slice with a box cut technique so there are 4 large slices from each pepper. Cook bacon until crispy Assemble: Place brie covered patty on bun followed by fire roasted red peppers, smoky bacon, and generously drizzle/pour blueberry bbq sauce on...

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Banoffee Caramel Muffins

Posted by on 12:55 pm in breakfast, cake, Cupcakes, Other Desserts, Uncategorized | Comments Off on Banoffee Caramel Muffins

Banoffee Caramel Muffins

The perfect mix up of all of our favorite breakfast flavors baked into a perfectly tender muffin. These days, my family can’t seem to get enough of freshly baked muffins. Muffins are such a versatile breakfast vehicle and an easy on-the-go meal or snack. I try to have a batch or two made per week  and they store perfectly in the freezer. Today, I am sharing one of my favorite combinations, Banana-Coffee-Toffee and Caramel. These flavors pack a punch on your tastebuds and are a tasty treat first thing in the morning. Banoffee Caramel Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar, packed 1/4 cup sugar 2 eggs 2 tsp pure vanilla extract 1 tsp cinnamon 1 tsp espresso powder or instant coffee mix 1 1/4 cups buttermilk 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup toffee pieces Directions: Preheat oven to 400 degrees and line standard cupcake tins with paper liners. Spray liners with nonstick spray to help prevent sticking when eating warm muffins. Sift flour, baking powder, and salt into a bowl and set aside. In a mixer, beat bananas and sugars until well combined. Mix in eggs and be sure to scrape the sides of bowl. Stir in vanilla, cinnamon, and espresso powder. Follow up with buttermilk. Finally mix in dry ingredients and just before it is completely combined, remove from mixer and pour in toffee pieces. Mix by hand until all if fully incorporated. Fill paper liners almost full and bake 20 minutes until center bounces back. Caramel Oat topping: Ingredients: 1/2 cup Caramel sauce (store bought or homemade) 1 cup of dry, instant oats 1/4 cup toffee pieces Directions: In a bowl combine all of the ingredients above. Mix well and place generously on top of each hot muffin. Garnishes: Banana chips Additional caramel drizzle Toffee pieces Whole coffee...

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Cute & Simple Happy Camper Kabobs!

Posted by on 8:50 pm in Other Desserts, Recipes, Uncategorized | Comments Off on Cute & Simple Happy Camper Kabobs!

Cute & Simple Happy Camper Kabobs!

  Keep an eye out for Little Debbie’s newest snack, Happy Camper Cakes! Bright and tasty green trees for the outdoor lover in all of us. I wanted to create something fun and easy to assemble while out camping, picnicking, or just getting the kids to be creative with their food.  My girls love having the choice of vanilla or chocolate Happy Camper Cakes as an element to their Happy Camper Kabobs. The sky is the limit on what you can skewer! Choose from your favorite fruits, marshmallows, and even use pretzel rods instead of a bamboo skewer.     Happy Camper Kabobs Supplies: 1-2 boxes of Little Debbie Happy Camper Cakes (depends how many kabobs you are making. 1 bag of standard marshmallows 1 pound of fresh strawberries or any kind of fruit your little campers love! Bamboo skewers or pretzel rods         Assemble: Lay skewers and all fruit, marshmallows, and Little Debbie Happy Camper Cakes on clean surface. Start by placing a piece of fruit, followed by a marshmallow and then a Little Debbie Happy Camper cake.     Repeat the pattern until the skewer is covered. Enjoy eating by a fire, pool, or lounging around outdoors....

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Little Debbie S’mores Cake Roll Ice Box Cake

Posted by on 8:47 pm in cake, Other Desserts, Uncategorized | Comments Off on Little Debbie S’mores Cake Roll Ice Box Cake

Little Debbie S’mores Cake Roll Ice Box Cake

The classic flavor combinations of marshmallow, chocolate, and graham cracker can’t be beat! That’s why I have fallen in love with Little Debbie’s S’mores Cake Rolls! I can’t get enough of them and neither can my littles. It’s super-hot here in Florida, I’m talking 95-105 degrees with humidity every day. My family really loves ice cream, more like infatuated with that icy, cold treat. I figured why not use Little Debbie S’mores Cake Rolls to really put a fabulous dessert together. This ice box cake is simple, make-a-head, and beyond tasty. If you ask me, the best part is the Little Debbie S’mores Cake Rolls crust! Little Debbie S’mores Cake Roll Ice Box Cake For the crust: 2 cups chocolate graham cracker crumbs 1/2 cup unsalted butter, melted 2 packages of Little Debbie S’mores Cake Rolls, unwrapped   Directions: Line a 8″ round cake pan with plastic wrap with enough to let the ends hang over the edge of pan. Cut out a circle of parchment paper to line the bottom of the cake pan as well. Place it on top of the plastic wrap, this will help remove the cake easier. Place chocolate graham cracker crumbs and melted butter in food processor, pulse until well combined. Put all of the butter covered crumbs in the lined cake pan and press down firmly, forming a nice even layer of crust.   4. Stand each of the Little Debbie S’mores Cake Rolls vertically and line the cake pan with them. You are forming a border like structure to hold the ice cream in place. For the Graham Cracker Ice Cream Filling: 1/2 gallon of softened vanilla ice cream 2 cups of original graham cracker crumbs 1 & 1/2 cups mini marshmallows Directions: Make sure ice cream is soft enough to stir and pour into a large mixing bowl. Mix in graham cracker crumbs and the mini marshmallows. Stir so all flavors are combined. Carefully and slowly pour the ice cream mixture into the center of the Little Debbie S’mores Cake Roll lined cake pan. Place in freezer at least 12-24 hours for a firm set.     Garnishes: 1 bag of standard size marshmallows Chocolate fudge or sauce kitchen torch, optional Directions: Remove frozen cake from freezer and fill center until overflowing with the standard size marshmallows. If you have a kitchen torch, carefully toast the marshmallows until golden brown. Place chocolate fudge or sauce in a plastic bag and snip off the end. Drizzle over toasted marshmallows....

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Patriotic Cake Shake

Posted by on 7:29 pm in Recipes | Comments Off on Patriotic Cake Shake

Patriotic Cake Shake

  I’m so excited to be partnering up with Little Debbie as one of their brand ambassadors. I have been lucky enough to still find Little Debbie’s Red, White and Blue seasonal snacks at local grocers, so I thought a fun, patriotic milkshake would be a fun way to indulge this summer. This fun, over-the-top, show stopping shake is made with Little Debbie Red, White, and Blueberry Creme Rolls and Red, White, and Blue Cake Squares! Besides the chunks of Blueberry Creme Rolls, this giant shake sports fresh blueberries and strawberries to give an extra pop of flavor. Jazz up any Patriotic celebration and table scape with this festive and whimsical dessert shake. *Recipe created using Little Debbie® Red, White and Blue seasonal snacks, found in stores May through June.  Ingredients can be substituted for other available patriotic inspired snacks.     Patriotic Cake Shake yields up to 6 servings   4 cups vanilla ice cream 1/3 cup strawberry milk 3 unwrapped Little Debbie Red, White, and Blueberry Creme Rolls (*Substitutions can be made based on availability) fresh blueberries and strawberries 1 can store bought frosting Red and blue sprinkles Little Debbie Red, White, and Blue Cake squares (*Substitutions can be made based on availability) Method: Combine ice cream and strawberry milk in blender. Puree until smooth. Add in 3 unwrapped Little Debbie Red, White, and Blueberry Creme Rolls and blend until almost smooth.   Assembly: Take store bought frosting and smear on the rims and sides of mugs. Sprinkle and roll rims in red and blue sprinkles for garnish. Pour shake into mugs and drop in handfuls of fresh blueberries and strawberries. Take a straw or a skewer and slide another whole Little Debbie Red, White, and Blueberry Creme Roll half way down followed by a whole strawberry and a Little Debbie Red White, and Blue Cake Square....

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Rainbow Animal Tracks Brownie Ice Cream Sandwiches

Posted by on 3:45 pm in Brownies, Other Desserts | Comments Off on Rainbow Animal Tracks Brownie Ice Cream Sandwiches

Rainbow Animal Tracks Brownie Ice Cream Sandwiches

  I have been fortunate to have been chosen as a Little Debbie Ambassador! Which is actually a perfect match, like peas in a pod, I have been enjoying Little Debbie snacks and treats ever since I was in school (which seems like ages ago). My daughters eat Little Debbie Mini Muffins almost every morning and my husband always has a little treat from me placed in his brown bagged lunch.     I’m excited to share with everyone a new line of Little Debbie products, just in time for summer celebrations! My super simple and cute Rainbow Animal Tracks Brownie Ice Cream Sandwiches are the perfect treat for summer parties and picnics. These new line of Little Debbie Brownies have adorable animal footprints stamped on every serving. My daughters loved seeing which prints were on their brownie ice cream sandwiches! To make each ice cream treat a bit more festive and kid approved, I rolled each of these cold and tasty hand-held desserts in rainbow sprinkles!     All you need is 3 ingredients to make these bright and indulgent treats. Little Debbie Rainbow Animal Tracks Brownie Ice Cream Sandwiches Ingredients: yields-5 sandwiches 2 boxes of Little Debbie Animal Tracks Brownies 1/2 gallon of your favorite ice cream rainbow sprinkles   Assembly: Take 5 opened Little Debbie Animal Tracks Brownies and lay track side down. Place a 1/3 cup of ice cream on top, let soften on counter to make shaping a bit easier. Sandwich the top of the ice cream with another Animal Tracks Brownie, track side up. Place rainbow sprinkles on a shallow dish and roll sides of brownie ice cream sandwich on each side. Place on parchment paper and back in freezer to allow to firm. To make eating these Little Debbie Animal Tracks Brownie Sandwiches a game, wrap each sandwich in foil or brown parchment paper and place in a basket before offering as a treat. Mention which Animal Track Brownie shape you are searching for and whoever chose this print gets a prize!...

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Orange Scented Chocolate Hazelnut Cherry Skillet

Posted by on 8:30 pm in breakfast, Other Desserts, Recipes | Comments Off on Orange Scented Chocolate Hazelnut Cherry Skillet

Orange Scented Chocolate Hazelnut Cherry Skillet

  Whether you are in a hurry to make a tasty breakfast or a fabulous dessert, a semi-homemade fruit skillet is always a good option!   Ingredients: 2 cans of refrigerated biscuits 1 can Cherry pie filling 1/2 cup sugar 1/2 cup unsalted butter, melted 1 orange zested and juiced 1 cup of chocolate chips 1/3 cup chocolate hazelnut spread powdered sugar     Directions: 1. Preheat oven to 350 degrees and prep a 8-10″ cast iron skillet with a bit of melted butter. 2. Cut each biscuit dough into four pieces, I use scissors, and place in a large bowl. 3. Pour in melted 1/2 cup butter and sugar and mix with hands making sure all pieces get coated. 4. Zest and juice orange over biscuit pieces, mix well. Pour in can Cherry filling and be sure all biscuits are coated. 5. Mix in chocolate chips. Pour everything into iron skillet and bake 40-50 minutes until center is no longer jiggly. You may want to cover with tin foil at about 30 minutes if top begins to look too dark. 6. Remove from oven and allow to cool to warm. Heat Chocolate Hazelnut spread in microwave until warm and fluid like (about 20 seconds) Drizzle over skillet and then top with powdered sugar....

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Sweet Hearted Sugar People Cookies. Shake & Rattle Your Holiday Cookie Gifts.

Posted by on 9:17 pm in cookies | Comments Off on Sweet Hearted Sugar People Cookies. Shake & Rattle Your Holiday Cookie Gifts.

Sweet Hearted Sugar People Cookies. Shake & Rattle Your Holiday Cookie Gifts.

      Baking cookies for the girls’ classes are a big part of our Christmas celebrations. This year, I was looking to do something more fun and unique than the average decorated sugar cookie. I have been totally consumed with production happenings, the girls’ school functions, and everything else household related. So it is a super huge relief to finally get back into my kitchen and get creative.     These sugar cookie people are my simple cut out recipe, that is filled with clear, homemade vanilla lollipops. The lollipop acts as a window and allows the sprinkles to be seen and shake around like a rattle 🙂     Bare with me, it seems like a lot of steps. But the longest part is the decorating. So get those kiddos in the kitchen and get artsy with your Holiday cookies.             Sweet Hearted Sugar People Cookies Yields: 10 cookies (3 sugar cookies per serving)   Sugar Cookie Ingredients: 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 2 eggs 1 tbsp clear vanilla extract 1/2 tsp baking soda 1/2 tsp salt 4 cups all purpose flour Gingerbread cutter 1.5-2″ heart cutter (make sure it will fit inside your gingerbread shape) parchment paper rolling pin White chocolate candy melts Holiday sprinkles     Sugar Cookie Directions: 1. Preheat oven 375 degrees. In a mixer beat butter until smooth. Add in sugar and then eggs. Mix in vanilla, followed by baking soda, salt and all purpose flour. 2. Between 2 sheets of parchment paper, roll dough about 1/2″thick. Refrigerate about 10 minutes to make cutting dough easier.     3. Cut 3 gingerbread shapes per serving. 2 of the gingerbread men need to have a heart cut out of the center.     4. Bake 375 degrees 8-10 minutes. 5. Allow to cool completely. Repeat steps until all the dough is used.         Clear Lollipop Ingredients: 2 cups granulated sugar 2/3 cup light corn syrup 1/4 cup water 1 tsp clear vanilla extract Silicon mats Candy thermometer Pastry brush Ice Water   Clear Lollipop directions:   1. Take the 1 heart cut out cookie, per serving, (this is the top decorated cookie) and lay them on a silicon mat.     2. In a medium pot on medium high heat, combine sugar, corn syrup, and water. During the boiling process, do not stir. When crystallization occurs on the sides of your pot, use a pastry brush dipped in ice water to brush down the sides of the boiling pot.     3. Bring to a boil up to 310 degrees. Remove from heat and stir in the clear vanilla. 4. Immediately pour the clear mixture into the heart cut out to match the height of the cookie. Allow to cool completely so it will harden and not crack. Carefully lift off of mat and place on a rack for decorating.   Cookie Assembly:   1. Melt white candy melts according to directions. Place in a baggie and snip off the end. 2. Trace the back of the cut out cookie (the one with no lollipop) with the melted candy and place on top of solid cookie.     3. Allow to dry without moving. Add in the holiday sprinkles of your choice....

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It’s almost game day! Ooey-Gooey Chocolate Peanut Butter Cookie Dumplings!

Posted by on 7:51 pm in Other Desserts, Recipes | Comments Off on It’s almost game day! Ooey-Gooey Chocolate Peanut Butter Cookie Dumplings!

It’s almost game day! Ooey-Gooey Chocolate Peanut Butter Cookie Dumplings!

          Woohoo! NFL begins this week and I have the best semi homemade, super easy game day dessert. These are a dream for those Oreo and Nutter Butter cookie lovers. I had a ton of half empty bags of Oreo cookies laying around. Plus, y’all will remember me saying that I always have these wonton wrappers hidden in the fridge.         I guarantee these are a show stopper at your next tailgate! My Ooey-Gooey Chocolate Peanut Butter Dumplings swirl together Oreos and Nutter Butter cookies with cool, cream cheese, vanilla, and powdered sugar. Which are then deep fried to a golden brown for an unforgettable sweet crunch. These decadent dumplings are reminiscent of something you would pick up at the county fair while strolling around. Yes, they are deep fried, but way worth every calorie.         Let’s start baking…   Ooey-Gooey Chocolate Peanut Butter Cookie Dumplings   Ingredients:   1 cup (8oz) cream cheese, softened 1 1/2 cups Oreo crumbs 1 cup Nutter Butter cookie crumbs 1 tsp pure vanilla extract 3/4 cup powdered sugar 32 wonton wrappers (found in produce section of grocer) water for sealing wonton edges Vegetable oil for frying   Garnishes:   Powdered sugar and chocolate ganache   Directions:   1. Heat vegetable oil in a large pot to 375 degrees. 2. In a mixer beat cream cheese until smooth. Then add in powdered sugar. 3. Combine well until no lumps, scrapping sides periodically. 4. Mix in vanilla. 5. Stir in all cookie crumbs.     6. Take one wonton wrapper and with a point towards your belly (diamond shaped), place one tbsp of mixture in center.           7. Wet edges of wonton wrapper with dabs of water, fold over filling, forming a triangle.     8. Press firmly, sealing mixture so there is no oozing.     9. Fry in 375 degree oil 30-45 seconds on each side until golden brown. 10. Remove and allow to drain on paper towel. 11. Before serving, garnish with dusting of powdered sugar and drizzle with chocolate sauce if desired.  ...

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Let’s Go Gluten Free With My Famous Brownie Recipe!

Posted by on 8:54 am in Brownies, Recipes | Comments Off on Let’s Go Gluten Free With My Famous Brownie Recipe!

Let’s Go Gluten Free With My Famous Brownie Recipe!

    These look crazy good, right? Yes, they are gluten free and no one will EVER know it! I easily converted my famous brownie recipe for those who require a gluten free diet. Let me tell you, one of the things I detest about gluten free baked goods….crumbly and dry. Yuck, I feel like every time I try a GF dessert from a store, bakery, or restaurant I am eating chalk. I feel EVERYONE on EVERY diet deserves the right to a good ooey-gooey dessert. And these brownies will do just the trick. Not much explanation needed for this beauty, chocolate, warm, ooey-gooey brownies that are equivalent to the ones baked with flour! I hope y’all enjoy these. My family did and truly couldn’t believe these were gluten free 🙂   Let’s start baking…     Gluten Free Ooey-Gooey Brownies Yields: 12-20 pieces (depending on how generous your feeling that day)     Ingredients:   1 cup unsalted butter, melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 2 tsp vanilla extract (McCormicks is GF) 1/2 tsp salt 1 cup of Gluten Free All purpose flour (I used King Arthur’s for this recipe) 1/2 tsp of xanthan gum (this is your binder and acts like gluten in flour) Pam nonstick original spray (this too is GF)     Directions:   1. Preheat oven to 350 degrees. Line a 9×13 pan with aluminum foil and spray with Pam nonstick original spray. Set aside. 2. In a large microwavable bowl, melt butter and then add sugar.     3. Mix in cocoa powder, salt, and vanilla. 4. Stir in eggs.     5. Mix in xanthan gum, followed by gluten free all purpose. 6. Batter will be thick, pour and spread evenly into the prepared pan. 7. Bake at 350 degrees for 28-32 minutes. You want them to be slightly gooey, so I pull mine out at 28 minutes. This way the edges satisfy those who like them more cooked and then the center is perfect for me 🙂 8. Optional to dust with powdered sugar, after they have cooled mostly.  ...

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Warm Chocolate Custard Smores Jars…Guess What, They’re Dairy Free!!

Posted by on 7:20 pm in Other Desserts, Recipes | Comments Off on Warm Chocolate Custard Smores Jars…Guess What, They’re Dairy Free!!

Warm Chocolate Custard Smores Jars…Guess What, They’re Dairy Free!!

  I have been DYING for custard. Yes, craving and wanting warm chocolate custard, like nobody’s business. And my littles have actually been begging for this sweet and smooth treat too. I am always apprehensive about purchasing the pre-made, store bought pudding for school lunches. Actually, I REFUSE to let my kids eat that, it seems just super duper artificial. Gabby’s been begging, almost daily, for chocolate pudding. But, for selfish reasons, I decline to make it because I cannot resist eating every bowl in the house. And then….I am miserable. Our bellies no likey 🙂     My latest obsession with So Delicious Vanilla Coconut Milk has caused a whirlwind of reinventing my old recipes. I have been making chocolate custard from scratch using So Delicious Vanilla Coconut Milk and we LOVE it. The best part is you can too. My chocolate custard is super simple, quick, tasty, and better yet, DAIRY FREE!!!     I wanted to roll with my love of smores. So to beautify this already smooth and bold custard, I layer up some graham cracker crumbs, dairy free chocolate custard, and toasted marshmallows in a super cute, squatty mason jar…Totally adorb. This little smores concoction turned out so cute and yummy, it was no question I was going to enter it in the Go Dairy Free contest. You can enter your yummiest, dairy free creations using So Delicious brands too. Just head on over to the site by August 31st at midnight to enter.     Let’s start baking…     Warm Dairy Free Chocolate Custard Smores Jars Yields:  6-8 servings, depending on jars     Ingredients:   2 cups of So Delicious Vanilla Coconut Milk 3/4 cup of granulated sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4 tsp salt 1 tsp pure vanilla extract about 1 1/2 cups of graham cracker crumbs 30-36 standard size marshmallows   Directions:   1. In a medium pot on low heat, mix So Delicious coconut milk, sugar, cocoa powder, cornstarch,  and salt until well combined. 2. Whisk egg and add into the pot and combine well. 3. This is the no fun part….whisk, whisk, whisk. Just like making cook and serve boxed pudding, you must stir this custard constantly to prevent burning. It will thicken with the low heat and about 8-10 minutes.     4. I promise you it is a labor of love and well worth it. When the custard is beginning to come together and perfectly thick, remove from the burner and add in the vanilla. 5. Try to resist eating it immediately because (I know from experience) it will burn your tongue off 🙁     6. While the custard is cooling, take out your jars and fill them about 1/3rd of the way with graham cracker crumbs.     7. Put the warm custard in a ziplock bag and snip off the end, so you can very neatly place the custard on top of the graham crumbs. Fill another 1/3rd of the jar.     8. With the left over room, add in 4 standard size marshmallows. Toast the mallows with a kitchen torch.     Enjoy every warm, dairy free, bite 🙂  ...

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After School Snack-time With My Frozen Berry Basil Non-Dairy Smoothie!

Posted by on 3:07 pm in Recipes, Uncategorized | Comments Off on After School Snack-time With My Frozen Berry Basil Non-Dairy Smoothie!

After School Snack-time With My Frozen Berry Basil Non-Dairy Smoothie!

          Yes, it’s that time again….school!!! Seriously, this momma welcomes the school year very happily every late summer. I don’t know about y’alls children or even yourselves, but everyday when school lets out, my kiddos are STARVING. I am bombarded every time they walk through that door with “what can I have for a snack?”. And majority of the time my littles are craving something sweet. I absolutely don’t want them eating dessert or cookies after school; so I figured why not sneak in a tasty smoothie? But here are 2 problems with the smoothie idea: 1. 3 of my girls detest fresh fruit, yup refuse to eat it whatsoever (unless it is in ice cream or a cake). 2. Dairy….Yes, we actually try to stay clear of dairy when possible. I know, I know, I use it in my baking, but drinking real dairy does just not “go over well” in our home.     So the trick to this possible smoothie dilemma? Frozen berries, a hint of basil, So Delicious Strawberry ice cream, and So Delicious Vanilla Coconut milk! Not to mention, a cute mason jar and paper striped straw! Yup, believe it or not they chug this smoothie as if it is a strawberry milkshake from the ice cream parlor! And much to my surprise, one of my foodie friends shared a So Delicious Snackable Recipe Contest with me. So let me tell you, I did a little jig when I knew I “killed 2 birds with 1 stone” with this lil’ post 🙂     I must share with you also, I am ABSOLUTELY addicted to So Delicious dairy free products! Seriously, now instead of coffee in the morning and evening, I now drink So Delicious Vanilla Coconut Milk. AND the belly is happy about it 🙂       Let’s start baking…well, not really 🙂   Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients:   2 cups of So Delicious Vanilla Coconut Milk 2 cups of So Delicious Strawberry Ice Cream 2 cups of frozen strawberries ( I buy fresh and put in freezer) 2 cups of ice cubes 3-4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2 cup of frozen blueberries (again, I buy fresh and freezer myself)           Directions:   1. In a blender, place all of the above ingredients EXCEPT frozen blueberries.     2. Puree all of the ingredients until perfectly blended.     3. Get out those cute mason jars and pour smoothie into each 4. Place frozen blueberries by the handful on top of each brightly pink smoothie.     5. Garnish with a small piece of basil.     6. Add in that cute paper straw and enjoy!      ...

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Peanut Butter Graham Brownie Smore Bars

Posted by on 8:08 pm in Brownies, Other Desserts, Recipes | Comments Off on Peanut Butter Graham Brownie Smore Bars

Peanut Butter Graham Brownie Smore Bars

    What other fun Smore items can I possibly concoct to get your attention? Well, I will just pat myself on the back with these sweetly rich bars. I played up the typical smore by using peanut butter sandwich cookies, along with the usual culprit, graham crackers. These 2 crunchy, sweet items blend together to form the perfect crust as the base for my Brownie Smore Bars. This is the perfect combination of crunchy, ooey-gooey, and sticky sweetness in every bite. And yes, this is my “famous” Food Network brownie recipe, which this guy…Andy said “He wasn’t gonna lose to a brownie” 😉     National Smores Day is August 10th, I can’t think of a more perfect way of celebrating this “national food holiday” than these Peanut Butter Graham Brownie Smore Bars.     The little ladies are quite fond of these bars and request them as often as they request my chocolate chip cookies. And I brought these bars along with me to WESH 2 News on August 7th, to help bring “smore awareness” to central Florida 😉     The best thing to remember when hosting a smores party, smores bar, or just having smores as a tasty dessert, is to think outside of the typical graham cracker box! Try new items that can sandwich the toasted marshmallow and chocolate in happy union. Indulge in smashing peanut butter cups or other chocolate candy treats instead of the mundane chocolate square. And PLEASE, remember that fruit makes for an awesome smores filler, not to mention a beautifully plated smore.                     Let’s start baking…   Peanut Butter Graham Brownie Smore Bars Yields: 16-20 bars depending on how generous your portions are 🙂     Ingredients:   For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted   For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour   Topping: 1 bag of mini marshmallows     Directions:   1. Preheat oven to 350 degrees. Line a 9×13 pan with aluminum foil and spray with nonstick spray. 2. In a food processor, mix graham cracker crumbs, peanut butter cookie crumbs, sugar, cinnamon, and melted butter. Process until well blended and all ingredients are wet with the butter.     3. Press all of the crust ingredients into the bottom of your lined 9×13 pan. Push down to form a crust. Set aside and make brownies.     4. In a large bowl, mix melted butter, sugar, and cocoa powder. 5. Add in salt and then the eggs. Mix in vanilla. 6. Stir in flour. 7. Pour brownie batter on top of unbaked crust and spread evenly.     8. Bake 350 degrees for 28 minutes. 9. After 28 minutes, turn off oven and turn on broiler. Pull out brownies and cover the top of the hot brownies with the entire bag of mini marshmallows.     10. Place back in oven under the broiler for about 1-2 minutes and watch closely for the marshmallows to brown,...

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Smores Cheesecake Eggrolls, Heaven In Every Bite!

Posted by on 8:00 am in Other Desserts, Recipes | Comments Off on Smores Cheesecake Eggrolls, Heaven In Every Bite!

Smores Cheesecake Eggrolls, Heaven In Every Bite!

    I will apologize for your jeans becoming tighter, right now. This is a ridiculous and yummy over-the-top version of Smores. National Smores Day is August 7th, I will be throwing a few fun recipes your way, so you can celebrate properly. These sweet dessert eggrolls are really a smores lovers dream come true. Oooey-gooey and warm. Yes, the marshmallows survive the frying and become soft and delicate. Smores Cheesecake Eggrolls are simply divine.     Between the littles and I, they were gone by 10:30 this morning. Well hey, it’s summer and my kids burn so much energy playing outside in the pool, I figured “what the heck, dig in, dudes”. Yeh, mother of the year right here….I know 😉 I always seem to have these store bought eggroll wrappers on hand. They are so versatile and easy to use for sweet or savory dishes. I highly suggest you swing by the fresh produce department in the grocer store and pick up a pack to leave in your fridge. The filling of these crunchy, sweet treats is basically a graham cracker cheesecake, not overly sweet and has just the perfect amount of graham flavor with a hint of cinnamon to jazz it up.     Seriously, how can you look at these photos and not just want to dive right in and meet your caloric intake for the day?!   Let’s start baking…     Smores Cheesecake Eggrolls Yields: 10 full size eggrolls         Ingredients:   1 cup softened cream cheese 1/3 cup granulated sugar 2 1/2 cups of graham cracker crumbs 1 tsp pure vanilla extract 1/2 tsp cinnamon semi sweet chocolate chips 1 bag of regular size marshamllows 1 package of store bought eggroll wrappers powdered sugar Melted chocolate for drizzling water to seal the eggroll vegetable oil for frying   Directions:   1. Heat vegetable oil in a large pot to 375 degrees. 2. In a mixer beat softened cream cheese until smooth and add in sugar. 3. Mix in vanilla and cinnamon. Beat until well combined and be sure to scrap the side so everything is incorporated. 4. Finally stir in graham cracker crumbs, mix thoroughly.     5. Take one eggroll wrapper and place it on the counter with a point towards your belly so it looks like a diamond shape.     6. Fill about 3 tbsp of graham cracker filling towards the center of the dough.     7. Sprinkle some chocolate chips on top of the graham mixture.     8. Top with 3 regular size marshmallows. I only had jumbo marshmallows so I ripped mine into standard size to get them to fit properly.     9. Wet all edges of the eggroll wrapper with water. Pull the point of the wrapper dough that is towards your belly over the fillings     10. Next fold the sides into the middle and be sure to seal all openings.     11. Roll towards the only point left on the dough and reseal any openings. 12. Fry 375 degrees until light golden brown on both sides. Probably about 30 seconds on each side. 13. Remove from oil and place on a paper towel to drain. 14. Garnish with powdered sugar and melted semi sweet chocolate (drizzle...

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The Perfect Dessert Cocktail..Adult Milk & Cookies!

Posted by on 10:14 pm in Other Desserts, Recipes | Comments Off on The Perfect Dessert Cocktail..Adult Milk & Cookies!

The Perfect Dessert Cocktail..Adult Milk & Cookies!

  Y’all know I don’t just dabble with chewable desserts, right? I mean, my previous post was the Buttery Wizard Shake, which is perfectly awesome and sweet. But what about those times we want to kick back and enjoy a cocktail, but are not really in the mood for something fruity? Well darling, do I have one for you! This recipe,  Adult Milk & Cookies, is a show stopper. Can’t you just imagine a party with a table full of these cute little milk bottles perfectly dripping with chocolate ganache? Adult Milk & Cookies cocktails look like they belong in a magazine. You can also make these kid friendly so your littles don’t have to miss out on the fun.     Adult Milk & Cookies cocktail is pretty simple to make and of course (and always) there’s a couple of secret ingredients that make it SOOO good. White cake mix and Marshmallow vodka are swirled inside a blender with vanilla ice cream, vanilla extract, and heavy cream. Pretty sweet concept.     The kicker of these cocktails is the presentation. Glass bottles and mason jars are everywhere now a days. I picked up these super cute milk glass bottles at Michaels, but have also purchased some at Old Time Pottery. And let’s not get me started on those cute paper straws, I have way too many and thanks to the wide varieties available at craft stores, I am always properly stocked. The warm, gooey chocolate chip cookies are homemade, which you can whip up the recipe with this link, Chocolate Chip Cookies. And my simple chocolate ganache recipe can be whipped up in a couple of minutes or you can just melt some semi-sweet chocolate chips with a bit of vegetable oil in the microwave and that will do the trick too (but definitely not as decadent). While we are on the subject of cocktails, let me share with you some exciting news that is headed to Orlando, Florida September 18-20th! It’s The Americas Cake and Sugarcraft Fair, but the reason I speak of this fun event today is to let y’all know there will be a Sugar Arts Fashion Show and Cocktail Party!! Woohoo, can you just imagine it? You have an opportunity to watch a beautiful fashion show that is completely edible. I have seen this stuff on tv, but never in person and I just can’t wait. You can have an adult beverage and kick back and enjoy the beauty of sugar and chocolate formed into clothes! So, if this is right up your alley, you can head on over to cakefair.com and purchase convention tickets and fashion show tickets ahead of time to get a super nice discount 🙂   Here is a little snip-it from cakefair.com:       On Friday night, the show floor will be transformed into a high-fashion haven, where haute chocolate couture and sinfully delectable designs will dominate the runway. More than a dozen celebrated sugar, cake, and chocolate craftsmen and women will masterfully design these edible ensembles that will take over the cat walk – ahem, cake walk – to showcase a new wave of fashion that will melt in your mouth. A multitude of mediums will be used to create these mouthwatering designs including cake, chocolate, fondant, pulled sugar,...

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Buttery Wizard Shakes

Posted by on 4:57 pm in Other Desserts, Recipes, Uncategorized | Comments Off on Buttery Wizard Shakes

Buttery Wizard Shakes

  I’m about to take the plunge and share with y’all my super secret Buttery Wizard Shake recipe. The photo that I posted on Instagram has been taking the country by storm, even Everyday With Rachael Ray Magazine had something to say about this ridiculousness! My daughters adore this vanilla-butterscotch and toasted marshmallow concoction. I mean, who wouldn’t?! Cool, creamy vanilla ice cream, swirled with a buttery butterscotch and topped with a perfectly browned, toasted marshmallow. This is one of my all-time favorite flavors, “Butterbeer”. Of course most people who know the awesome Harry Potter books can appreciate my ode to Butterbeer. I have taken my cupcakes and cake flavors and blended them nicely for a great summer treat. BTW, just be prepared for all of my fun, nostalgic, and fabulous shake recipes this summer 🙂     The best part is to make this “adultified” add some dark rum….yummy in my tummy 🙂     Buttery Wizard Shakes         Ingredients:   1 cup of cream soda 2 cups vanilla ice cream 1 box of DRY instant butterscotch pudding mix 1/2 cup heavy cream 2 tsp pure vanilla extract 2 cups ice cubes Marshmallows at least 32 reg size Store bought butterscotch sauce (in ice cream toppings isle)     Directions:   1. In a blender, liquify cream soda, vanilla ice cream, dry instant butterscotch pudding mix, heavy cream, vanilla, and ice cubes until thick.                 2. Pour shake into mason jars. 3. Toast all of the marshmallows (I use a kitchen torch).     4. Top mason jars with at least 4 toasted marshmallows. 5. Generously drizzle butterscotch sauce over the top of toasted marshmallows.     Enjoy this cool, nostalgic, shake fireside...

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White Chocolate Red Velvet Rice Krispie Treats, A Fast And Yummy Dessert You Will Love!

Posted by on 7:28 pm in Other Desserts, Recipes | Comments Off on White Chocolate Red Velvet Rice Krispie Treats, A Fast And Yummy Dessert You Will Love!

White Chocolate Red Velvet Rice Krispie Treats, A Fast And Yummy Dessert You Will Love!

      If you live in Central Florida, you may have seen me on WESH 2 news on the CW 18, Friday, July 3rd. I was on with 2 of my daughters, Gracie and Gabby, presenting kid-friendly 4th of July desserts. I am a big advocate to get your kids in the kitchen and thanks to WESH 2, I was able to have the girls demonstrate our Glitter and Smore Pops. As we spoke about other dessert ideas, the camera panned across the table at these fine, squared beauties….White Chocolate Red Velvet Rice Krispie Treats. Yes, they are amazing and pretty simple too.           These crunchy, bright red, sweet treats are made with Red Velvet cake mix. Yup, remember in my previous post I warned you to have extra cake mixes on hand because these Rice Krispie recipes are about to take over the blog (not to mention your life). In response to your requests for more “semi-homemade” treats for the hurried baker, I created these unique and simply brilliant White Chocolate Red Velvet Rice Krispie Treats. This takes the simple Rice Krispie treat to an adult dessert level.       Let’s start baking…     White Chocolate Red Velvet Rice Krispie Treats Yields: 8×8 pan 9-16 pieces (depending how large of squares you cut)       Ingredients:   6 tbsp salted butter 4 cups mini marshmallows 1 cup dry red velvet cake mix 1 tsp red food coloring 1 tsp pure vanilla extract 6 cups Rice Krispie cereal 1 cup white chocolate morsels       Directions:   1. Line a 8×8 pan with parchment paper and lightly spray with nonstick spray. In a large pot on low heat, melt butter completely. 2. Stir in marshmallows and continue mixing until butter and marshmallows are smooth.     3. Remove from heat and add in red velvet cake mix. 4. Next stir in vanilla and red food coloring. Be sure, there are no remaining lumps.     5. Mix in all of the rice cereal and coat mixture evenly.           6. Be sure the cereal mixture is just warm and not hot before adding in the white chocolate chips. Then stir in white chocolate chips.     7. Pour White Chocolate Red Velvet Rice Krispie Treats into the 8×8 lined pan. Spray your hands and smash the cereal mixture down into the pan. Allow to cool completely before lifting parchment from pan and cutting into pieces.           Enjoy! And remember to experiment with all of your favorite boxed cake mix flavors for this easy recipe (just omit the red food coloring).      ...

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Ultimate Cake Batter Popcorn Balls

Posted by on 5:05 pm in Other Desserts, Recipes | Comments Off on Ultimate Cake Batter Popcorn Balls

Ultimate Cake Batter Popcorn Balls

  We’ve been on a huge popcorn binge lately. The little ladies just can’t get enough of this stuff and of course, I always seem to have more than enough boxes of Orville Redenbacher in the pantry. I was craving salty-sweet big time this week, but nothing was satisfying me…until this happened.     Yup, popcorn balls. But these aren’t your average, hard, Halloween treats. These babies were made with love, movie theater popcorn, cake mix, and M&Ms!!! Oh my, this just makes me smile. This classic portable treat was made in the response to all of you who wanted easy, cute, desserts using boxed cake mixes. There’s not a whole lot of explanation needed for this recipe. My eldest daughter actually made these completely on her own (she’s 8). So, I have faith in you 🙂     The only problem you may find is these Ultimate Cake Batter Popcorn Balls may disappear too quickly.   Let’s start baking…but not really 🙂     Ultimate cake Batter Popcorn Balls Yields: 10-4″ popcorn balls       Ingredients:   1/4 cup unsalted butter 6 cups popped popcorn 1/3 cup favorite dry cake mix 1 tsp pure vanilla extract 1-10 oz bag of regular size marshmallows 2 cups chocolate candies (M&Ms, we did a 4th of July theme)     Directions:   1. Pop popcorn and place in a large bowl or tray.     2. In a large pot over low heat, melt butter. 3. Add in marshmallows and stir until smooth. 4. Remove from heat, add in vanilla and dry cake mix. 5. Mix this sticky combo well, so there are no lumps. 6. Pour over popped popcorn.     7. Spray hands with nonstick spray and start mixing popcorn with hands. Add in chocolate candies and keep mixing until well coated.       8. Spray hands again and form popcorn mixture into balls.     Enjoy the salty-sweet goodness with lots of giggles 🙂...

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“Wow” Your BBQ Guests With My Stars N’ Stripes Vanilla Sugar Cookies!

Posted by on 8:30 pm in cookies, Recipes | Comments Off on “Wow” Your BBQ Guests With My Stars N’ Stripes Vanilla Sugar Cookies!

“Wow” Your BBQ Guests With My Stars N’ Stripes Vanilla Sugar Cookies!

      I love summer and I especially love eating and gathering outside. The little girls have been preparing for the 4th of July for about a month now, fireworks, t-shirts, and red, white, and blue candies of all kinds scattered throughout the house. Some of our favorite times as a family is just heading outdoors and grilling up an awesome meal, accompanied by incredible desserts to gobble up.     And yes, even the hounds appreciate a fun treat outside from time to time…     It’s fun to kinda “over-do” the cuteness at a picnic. I adore mason jars, paper straws, and cake plates (like nobody’s business). And it’s no surprise that I freak out over a super cute and tasty dessert. Which brings me to these Stars N’ Stripes Vanilla Sugar Cookies. These cookies are my classic, non-spreading, rolled cookie dough. Now, bare with me through these next couple of posts because the cookie dough recipes are pretty much the same, except for the extracts and cookie sandwich fillings. There’s just too much versatility and creativity to these cookies to just keep all to myself 🙂 I swear these are my go-to, simple, cutest, eye catching dessert recipe to bring to a family shin-dig. Easy to make and easy to “glam” up.     Stars N’ Stripes Vanilla Sugar Cookies are adorably adorned in Satin Ice fondant. Satin Ice fondant tastes so similar to a marshmallow, it’s amazing! Not only does it taste good, but it is also very easy to work with…especially for the beginning home bakers. If you have a local cake supply store (google will be your friend for that) head on over and pick up your red, white, and blue Satin Ice fondant buckets for this fun, Americana cookie. If not, you can go to Satin Ice’s website and order some for yourself, they have tons of colors and sizes to chose from 🙂 I will never claim to be a fondant expert, but I know what works for me and what I consider to be cute. I think the fondant techniques, I will be sharing with you the next few months, are simple and a great starting point to learn how to work with fondant. I mean heck…how cute are those chunky fingers on that striped cookie??!!     On a side note, when working with fondant or watching a baking tv show and you are absolutely intrigued by the fondant or sugar work and want to learn so much more…you can! I know y’all have seen me post before on this incredible 3 day convention/workshop, but I just don’t want ya to miss out on this amazing opportunity to expand your dessert decorating knowledge. This 3 day convention is called The Americas Cake And Sugarcraft Fair and it will take place in Orlando, Florida September 18-20th.  The Americas Cake And Sugarcraft Fair is a family friendly, amateur, and professional learning event. The days are filled with fun workshops, learning sessions, kid zones, and HUGE pastry chef names…including “THE CAKE BOSS” Buddy Valastro, Ron Ben-Israel, Mich Turner, and Roland Mesnier. So if you are looking for a fun, long-weekend getaway, plan to head to Orlando, Florida September 18-20th for gorgeous weather, beautiful cake techniques and to expand your sugarcraft game.    ...

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Firecracker Cake Batter Brownies…Snap, Crackle, Pop! Plus, You Could Win A Chance To Bake-Off Live Against THE CAKE BOSS, Buddy Valastro!!!

Posted by on 7:41 pm in Brownies, Recipes | Comments Off on Firecracker Cake Batter Brownies…Snap, Crackle, Pop! Plus, You Could Win A Chance To Bake-Off Live Against THE CAKE BOSS, Buddy Valastro!!!

Firecracker Cake Batter Brownies…Snap, Crackle, Pop! Plus, You Could Win A Chance To Bake-Off Live Against THE CAKE BOSS, Buddy Valastro!!!

    Yeh, you read that title correctly, Cake Batter Brownies. And yeh, ya saw those Rice Krispie Treats on top of my already delicious and famous brownies. It’s kinda sick, the things I concoct in my brain, while I am watching the littles swim in the pool on these hot days. I love my ooey-gooey brownies and I love any flavor of MY Rice Krispie Treats ( and I call them mine because I created a recipe that is different than your usual marshmallowy treat, which we will get into later). Ok, so yeh….I’ve got a sweet tooth problem, now ya know (as if you didn’t already).     I felt like I had to up my brownie game after being on Food Network’s Spring Baking Championship. I got such stellar reviews on my original recipe from those ultra famous judges, that I wanted to out bake myself once again. These sweet bars come just in time for the 4th of July holiday. I also found these fun, 4th of July M&Ms at my local Target store…Ummm, no doubt I was buying a bag (or 3 or 4)! Are ya on the same path as me now? Rich, ooey-gooey brownies, cake batter Rice Krispie Treats swirled with 4th of July M&Ms. Here’s a napkin 🙂     Let’s get back to my Rice Krispie Treats game. These are so yummy and quite addictive and I have a secret—->cake mix. Yup, whenever you find those “buy one-get one” sales, snatch up a few boxes because you will be making a variety of my Rice Krispie Treat recipes and experimenting on your own. Whatever your favorite cake flavor and depending on what else you plan on adding to the mix, you will be adding 1/2 to a whole cup of dry cake mix. YUMMO Let’s start baking…   Firecracker Cake Batter Brownies Yields: 12-18 brownies (depending on how generous you feel that day) 🙂       Ingredients for the brownies:   1 cup melted unsalted butter 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp vanilla extract 1 tsp instant espresso powder (brings out the chocolate flavor) 1 cup all purpose flour   Directions:   1. Preheat oven to 350 degrees. Line a 9×13 pan with aluminum foil and spray well with nonstick spray. 2. In a large glass bowl, mix melted butter and sugar. 3. Add in cocoa powder and instant espresso powder.     4. Mix in eggs one at a time. 5. Add in vanilla, then salt. 6. Finally, stir in the flour. 7. Pour in the lined pan smooth evenly as possible. Bake 350 degrees 25 minutes.     When brownies are pulled out of the oven, move on to the Cake Batter Rice Krispie Treats.   Ingredients for the Firecracker Cake Batter Rice Krispie Treats:   5 tbsp salted butter 4 cups mini marshmallows 1 tsp pure vanilla extract 1/2 cup white cake mix, heaping 6 cups Rice Krispies cereal 1 cup of 4th of July M&Ms mix   Directions:   1. In a medium pot on low heat, melt salted butter. 2. Stir in the marshmallows. When marshmallows are completely smooth and melted with butter, remove from heat.     3. Add in the heaping 1/2 cup...

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Patriotic Swirl Buttercream Sandwich Cookies! Happy 4th Of July Folks.

Posted by on 7:44 pm in cookies, Recipes | Comments Off on Patriotic Swirl Buttercream Sandwich Cookies! Happy 4th Of July Folks.

Patriotic Swirl Buttercream Sandwich Cookies! Happy 4th Of July Folks.

    I wanted to introduce everyone to my fun swirled cookies, but do them with a patriotic twist! My girls LOVE these sandwich cookies and the best part is that these can be made into any flavors and colors those little hearts desire. The littles have always enjoyed those fun, pre sliced, decorated, refrigerated, cookie doughs you buy in the cold sections in the grocery stores. I wanted to make something just as fun, but more to my tastebuds’ liking. I am a sucker for all things cute and brightly colored, not to mention, all things sweet.       In this recipe, I take my sugar cookie dough and brightly color 2 portions of that sweet goodness. In honor of July 4th and staying true to easy portable desserts at this time of year, I am going to teach you my Patriotic Swirl Buttercream Sandwich Cookies. Now, if you would like to change the flavor with one of your favorite extracts, please do so. It is very easily done in the cookie dough and buttercream recipes. This recipe will take a little longer than my typical cookie recipe because we must roll and refrigerate. But the work will pay off in the long run and make your kiddos and guests kooky for your cookies!         Patriotic Swirl Buttercream Sandwich Cookies Yields: 12 sandwich cookies about 3″ wide     Ingredients   For the sugar cookies:   1 cup of unsalted butter, softened 1 1/2 cups of granulated sugar 2 tsp pure vanilla extract 2 eggs 1/2 tsp baking soda 1/2 tsp salt 4 cups all purpose flour blue gel food coloring red gel food coloring Parchment paper Roller   Directions:   1. Beat the butter until smooth, then add in sugar and mix well 2. Next beat in eggs, followed by vanilla. 3. Stir in baking soda and salt. 4. Slowly mix in flour, one cup at a time (dough will become thick).     5. When dough is formed, remove it from bowl and separate into 2 equal balls of dough. Place one back into the mixer. 6. Add about 1/2 tsp of the blue food gel to the dough and using the mixer, mix until completely blue. You can add as much or as little of this gel as you would like to achieve the color you desire. 7. Clean out the bowl, set the blue dough aside on a large piece of parchment 9×13 will be a good size. Do the same with the red food gel and other dough ball. Remove from mixer set aside.     8. I use rolling sticks to make my dough perfectly even. I bought mine on amazon here: Perfection Sticks. Chose one color of the dough to work with first. Place on parchment paper and roll into a large, thin rectangle about 1/4″ thick.     9. Try to make it as rectangle as possible, cutting off odd shaped ends and helping to form the thin dough’s shape.     10. Move this rolled out dough to the side and roll out the second color the same way.     11. Keeping the parchment on the bottom of the dough, flip one color of cookie dough down onto the other rolled out dough, smooth...

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4th of July Cones. Is That Ice Cream? My Ice Cream Cone Impostors!

Posted by on 8:00 am in cake, Other Desserts, Recipes | Comments Off on 4th of July Cones. Is That Ice Cream? My Ice Cream Cone Impostors!

4th of July Cones. Is That Ice Cream? My Ice Cream Cone Impostors!

  I’ve had a lot of emails, posts, and friends asking me to start incorporating recipes that can be made using box mixes and store bought goods. I understand that not everyone wants to bake from scratch, let alone has the time. I also understand, that you still want to present cute desserts and treats. I have nothing against boxed cake mixes, in fact, I usually have some in my house for projects such as this one. My children can totally tell the difference between boxed mix and a homemade cake (no lie), but that doesn’t mean they won’t eat it. And I’ve heard from time to time that some people actually prefer the flavor of some cake mixes over homemade.     There are so many varieties of boxed cake mix and a lot of them have pudding in the ingredients, which y’all know is huge in my baking arsenal. In this fun and patriotic post, I figured I would get y’all excited about the 4th of July! Seriously, it’s right around the corner people. The neighborhoods will be swarming with block parties and parks filled with family picnics before we even know it. I was trying to drain my brain and think, hmm…what is tasty, portable, pretty and won’t melt. I mean com’on, most kids LOVE LOVE LOVE giant ice cream cones, but in reality-ice cream cones and small children at a public event in the hot sun is a recipe for disaster (I should own stock in wet wipes).           Keeping in mind that you requested simplicity, yet cute, I went ahead and made my impostor ice cream cones. These are really fun, easy, and pretty. They can be made with boxed cake mix and store bought frosting if you chose. However, I am not big on canned frosting, so I made my own creamy vanilla buttercream recipe. By ALL means though, if store bought frosting is your jam, then go for it 🙂     You have choices in this treat, you can swirl the cakes together and go for a psychedelic ice cream cone or just have simple red, white, and blue cones. And if you want to get real snazzy, buy some pretzel rods so this will act as your center stabilizer and stack a few scoops on top of each other. The best part of this project is you can also hide M&Ms or Skittles in the cone so after the cake pops are gone, the kids can have a sugar overload!         Ice Cream Cone Impostors Yields: This will yield at least 24 good size single scoop cones     Ingredients:   2 boxes of white cake mix 1 box of strawberry cake mix 1 large box of ice cream cones buttercream frosting, I used my own recipe (But if you choose to buy store bought frosting be sure to have 4 & 1/2 cups of that stuff) Red food coloring, I use a gel that you can pick up in craft or cake supply stores Blue food coloring, again head to the craft store. (gels give you a deeper color and don’t add additional liquid to your batter, which can mess with your cake chemistry)   Directions:   1. Preheat oven according to...

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A Simple Way To Learn Making Fondant Roses, A Beginner’s Tutorial!

Posted by on 11:35 am in Uncategorized | Comments Off on A Simple Way To Learn Making Fondant Roses, A Beginner’s Tutorial!

A Simple Way To Learn Making Fondant Roses, A Beginner’s Tutorial!

    It’s June and that means 1 month closer to The Americas Cake And Sugarcraft Fair in Orlando, Florida, September 18-20, 2015. I am really excited to be attending this years convention and learn new fondant and sugarcraft techniques. In case you missed my last post about this awesome 3 day event here is a little bit of information on The Americas Cake And Sugarcraft Fair, hosted by Satin Ice. “Buddy Valastro and Ron Ben-Israel among headliners at international cake show in Orlando; three-day expo seeking key sponsors and exhibitors Orlando, Fl. (Feb. 23, 2015) – Satin Ice – a world-industry leader in premium rolled fondant, established in more than 65 countries – is hosting The Americas Cake & Sugarcraft Fair (TACSF) September 18, 19, and 20 at the Orange County Convention Center in Orlando, Fl. The highly anticipated show is expected to attract 30,000 trade professionals and cake enthusiasts – including many from the bakery, pastry and in-store supermarket cake industries – and more than 150 exhibitors in its inaugural year. The international cake and sugarcraft expo – open to both trade and the public – will feature a jam-packed schedule of lively stage demonstrations; cake competitions and displays; a sugar arts fashion show with edible ensembles; and hands-on classes taught by the world’s best cake decorators. Attendees will also be treated to multi-day appearances by celebrity guests like Buddy Valastro, star of TLC’s “Cake Boss;” Roland Mesnier, former executive pastry chef to the White House; Mich Turner, cake artist to the Queen of England; and Ron Ben-Israel, renowned for his $10,000 cakes, who will speak on “How to Cater to High-End Clients.” Other show-stopping highlights include a wedding zone for “I do” inspirations and the latest cake and wedding trends; a chocolate zone, exploring the finest in gourmet chocolate making and modeling; a kids zone, for a yummy interactive experience for burgeoning cake artists; and a sugar arts zone for a sweet introduction to sugar art.” Head on over to The Americas Cake And Sugarcraft Fair website to purchase your tickets and start planning your September cake and sugarcraft learning sessions! In honor of us being 1 month closer to a fun and creative event, I decided to bust out some Satin Ice fondant and teach y’all how to create a very basic rose. Being a self-taught baker, I was a bit intimidated at the thought of using fondant. After many experiments, tutorials, youtube videos, and just plain playing with this stuff, I have learned to really enjoy creating and decorating desserts and cake with fondant! Fondant is really a lot like play dough and can be shaped, molded and rolled out to whatever your hearts desire. Covering a cake the first few times can be a bit worrisome and definitely a learning process, but you can totally do it.     By no means am I a cake decorating expert, but I can show you what works for me (whom I consider to be a beginning amateur). This is a simple rose technique. One of the first items I taught myself how to create was this rose. It is easy, pretty, and all you need is fondant, a small ziplock bag, and water! Water acts like your glue when working with fondant, so this will...

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Brownie Batter Stuffed Cookies…Yes, You Read That Correctly!

Posted by on 8:42 pm in cookies, Recipes | Comments Off on Brownie Batter Stuffed Cookies…Yes, You Read That Correctly!

Brownie Batter Stuffed Cookies…Yes, You Read That Correctly!

    Ever since my brownies were on Food Network, y’all and my family just can’t get enough of them! Brownies, brownies, brownies…But then my brain said “hey why don’t you try putting that yummy brownie batter into a cookie?”. Uhhh, that seemed like a fabulous idea, not to mention extremely delicious. I am the self declared “cookie queen” and was pretty determined to figure out how the heck to work this idea out. I really wanted to wow the socks off of my girls and let them bite into a cookie without them knowing what secret was inside. Let me just tell you, absolute success! Once again, an idea of stuffing something ridiculous into my already superb cookie dough worked. Woohoo, don’t y’all love it when a plan comes together? Well, the idea was there but it took me 3 tries to perfect this recipe 🙂 These are beyond exciting and if you are a die-hard cookie lover, like myself, then get ready to make a double batch of these. They take longer than your average cookie to make because you need to prepare and freeze the batter (which will take about an hour in the freezer). It is a cookie labor of love, but positive cookie addict results are guaranteed Let’s start baking…       Brownie Batter Stuffed Cookies Yields: 18-3″ cookies   Ingredients For the brownie batter filling:   1/2 cup margarine, melted (this MUST be the margarine that contains 80% vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour   Directions:   1. In a microwaveable bowl, melt margarine. Mix in sugar and then cocoa powder. 2. Stir in salt, vanilla, and then the milk. 3. Mix in flour.     4. Take a 1/2 tbsp scoop (I found my tiny metal scoop at the grocery store) and scoop out brownie batter balls. Place on a parchment lined cookie sheet. When all balls are scooped place in freezer at least an hour or until the batter is hard and frozen completely.       5. Leave in freezer until ready to stuff cookies.     Ingredients For the cookie dough:   1 cup of margarine, softened (must be made with 80% vegetable oil, I use Land O Lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 box of french vanilla instant pudding mix, dry 2 eggs 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cups of all purpose flour   Directions:   1. Preheat oven to 375 degrees. In a mixer beat margarine until smooth. 2. Add in both sugars and mix well. 3. Mix in pudding mix. 4. Stir in eggs, one at a time. 5. Next add vanilla, baking soda, and salt. 6. Stir in flour until well combined. 7. Scoop out cookie dough with 1 tbsp scoop and place 12 balls of dough onto a cookie sheet.     Stuffing the cookies:   1. Only take out 6 frozen brownie batter balls at a time. Otherwise they will become soft and will bake through. 2. Take one of the...

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Triple Threat Cookie Dip

Posted by on 11:58 am in Other Desserts, Recipes | Comments Off on Triple Threat Cookie Dip

Triple Threat Cookie Dip

  It is super hot out here in Orlando and it’s only May! We are outside almost everyday in our pool and eating a heavy cake poolside isn’t always the easy answer to dessert. I wanted to make something that would feel “light”, but not necessarily light on flavor or sugar. I was looking for a fun combo that would pair well with fruit, but not your typical caramel or yogurt based dip. I had a bunch of individual packages of mini Nilla Wafers, Nutter Butter, and Oreo cookies laying around the house, left over from this school season. I figured these 3 cookies all wrapped up in some kind of a concoction, would not only be tasty, but would look kinda cool too (like a really good ice cream you would pick up in a parlor).     My Triple Threat Cookie Dip is so incredibly yummy and simple you will be in the winner’s circle when your friends and family dig in. It’s not an overly sweet dessert and my dip fast to assemble. You can even make a day ahead of time and place in the fridge. A tasty, sweet combination of Nilla Wafers, Nutter Butter, and Oreo cookies in a cool, creamy cream cheese based dip. If your not a big baker, then this is the dessert for you to WOW your crowd.         Let’s start baking (but not really)…        Triple Threat Cookie Dip Ingredients: 1 cup (8oz) cream cheese, softened 1/2 cup powdered sugar 1 tsp pure vanilla extract 1 cup heavy cream 1 cup mini Nilla Wafers 1 cup mini Nutter Butters 1 cup mini Oreos Fruit for dipping Graham crackers for dipping           Directions: 1. In a mixer, beat cream cheese until smooth. 2. Add in powdered sugar and beat until creamy. Scrap bowl sides and be sure its mixed thoroughly. 3. Mix in vanilla. 4. Put all cookies in mixer and mix into cream cheese combination until well mixed. Make sure to scrap the sides of bowl again.     5. Pour in heavy cream and mix on low until combined. 6. I like to add a handful of each kind of cookie in at the end. Fold into the dip, so everyone can tell what kind of cookies are all chopped up inside.     7. Place in a serving dish with fruit and graham crackers for dipping.  ...

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Bring The Cutest Bugs To Your Memorial Day Picnic!

Posted by on 2:14 pm in cookies, Recipes | Comments Off on Bring The Cutest Bugs To Your Memorial Day Picnic!

Bring The Cutest Bugs To Your Memorial Day Picnic!

    Memorial Day is upon us! Woohoo, super close to summer and NO school schedules. I always remember, while growing up in Chicago, going to the neighborhood’s Memorial day picnic. It is a fun day to get outside and celebrate those who have sacrificed so much for America. There are a lot of really cute desserts you can create to bring along with you to your picnics, but today, I will be teaching y’all cookie pops. Cookie pops are those thick-cut, sugar cookies you can buy and have delivered to someone special. You can also find yourself spending a pretty penny on one of those fancy, boutique cookie bouquets. Now don’t get me wrong, my daughters LOVE receiving these fun and yummy treat baskets. But after examining the cookies thoroughly, I was like “hey I can totally make these”. Plus, they would be a really fun project for the girls to get involved with. For most designed cookies, the baker uses royal icing to get a smooth finish. To make mine different and to avoid the long drying process of royal icing I decided to use Satin Ice fondant.     A lot of home bakers are intimidated by fondant, I was too. As y’all know, I am a self taught baker and I would watch all those different cake shows and be mesmerized by the incredible, decorated cakes featured. I often wondered, if I would be able to work with fondant because I have a ceramics background. I built up my confidence to purchase some Satin Ice fondant from my local cake supply store and surprisingly, I really enjoyed working with this stuff. There is a wonderful, marshmallowy, vanilla smell to the Satin Ice fondant-just think of edible modeling dough! There are some helpful hints located on the Satin Ice website, if you are looking for more than what I will offer you on this post. The other and bigger exciting news about this fondant post, is that I get to tell you about a fun, learning event that will take place in Orlando, Florida on September 18-20, 2015, The Americas Cake And Sugarcraft Fair. This is a great, 3 day event for all ages and family friendly. It is the perfect time for the beginner, intermediate, and professional baker to learn all sorts of fondant and sugar techniques. The Americas Cake And Sugarcraft Fair is brought to you by Satin Ice fondant company, among others. There is early bird registration going on right now and you can head on over to Cakefair.com to register and find other, more detailed information about the event. Here is just a little snip-it:     “With an anticipated 30,000 in attendance and 150+ vendors, The Americas Cake & Sugarcraft Fair will have something for everyone: A jam-packed schedule of live theater demonstrations and hands-on classes A glamorous sugar arts fashion show Cake competitions An impressive lineup of celebrity chefs, master patissiers, chocolatiers, dessert specialists, and industry-renowned bakers and cake decorators” At The Americas Cake And Sugarcraft Fair you can bring the kids and join in on the fun in the kids zones. “While The Americas Cake & Sugarcraft Fair is both a kid-friendly and a kid-approved event buzzing with brilliant lights, colors, and flavors for all to enjoy, we wanted to have a...

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Do You Have Too Many Blueberries? Let’s Make Muffins! Blueberry Streusel Muffins.

Posted by on 1:22 pm in Recipes | Comments Off on Do You Have Too Many Blueberries? Let’s Make Muffins! Blueberry Streusel Muffins.

Do You Have Too Many Blueberries? Let’s Make Muffins! Blueberry Streusel Muffins.

    We ventured into the hot Florida sun this past Sunday morning, to pick our very own blueberries for the first time ever. Yup, I am 35 years old and have never ever been to a blueberry patch! Not quite sure why I have waited so long for this short and fun adventure, but I must say the girls and I had a blast. 5 pounds of fresh blueberries and 1 hour later, we were dirty, hot, and happy. I told the girls they better be ready for some blueberry overloaded desserts.     Yeh, y’all saw my epic muffin fail on Food Network’s Spring Baking Championship. The problem wasn’t that I didn’t know how to make incredible muffins, but rather, I couldn’t use any type of sugar besides honey. Yes, I have learned from the taping, how to bake with honey. It is similar to baking with corn syrup…you must bake low temperature and slow. Not to mention altering ingredients to make up for the added liquid…blah, blah, blah. I was so mad at myself on the show because I know how incredibly good my blueberry muffins are and how much everyone loves them.     This Blueberry Streusel Muffin recipe I will be sharing with you today, is my original recipe…NO HONEY!! So, you don’t have to worry whether or not the recipe will work or even taste good…IT WILL. My muffin recipe is moist, not overly sweet, and can use any fresh fruit (as long as the fruit is properly dried). I’ve been supplying my husband’s work and daughter’s teachers these muffins for years. I hope y’all love them as much as I do!     Do you know the muffin man, the muffin man, the muffin man? Well, I’m about to whip his muffin butt with this great recipe. Let’s start baking…       Blueberry Muffins Yields: 14 Large muffins   Ingredients: 3 cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3 cup vegetable oil 1 & 1/2 cups granulated sugar 2 eggs 2/3 cup buttermilk 2 tsp pure vanilla extract 2 & 1/2 cups fresh blueberries, washed and dried well 2 lemons, zested   Streusel Topping Ingredients: 2/3 cup packed brown sugar 1/4 cup all purpose flour 1/2 tsp cinnamon 2 tbsp room temperature salted butter 1/4 cup instant oats         Directions: 1. Preheat oven to 400 degrees. Line muffin tin with papers. 2. Make streusel. In a mixing bowl, using a fork or your hands, combine all streusel ingredients listed. Until crumbly and well combined. Set aside and next, prepare muffin batter.           3. Sift into a dry ingredients bowl the flour, baking powder, and salt. Set aside. 4. In a mixer, mix vegetable oil, sugar, lemon zest, vanilla and eggs until well combined and thick, pale yellow.     5. Alternate dry ingredients with buttermilk. When there is about 1/2 cup of flour left in your dry ingredients bowl, mix the berries in the flour then add into the batter. Finish by adding rest of buttermilk and stirring by hand. Mixing the berries in the flour helps them to not sink to the bottom of your batter.                 6. Combine well. Sprinkle 1...

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The Brownies That Won Duff Goldman’s Heart! Raspberry Cream Cheese Espresso Brownies.

Posted by on 1:46 pm in Brownies, Recipes | 1 comment

The Brownies That Won Duff Goldman’s Heart! Raspberry Cream Cheese Espresso Brownies.

      Ahhh, finally after many weeks of hiding out because I had to keep the zipper on my big mouth, I am finally able to talk about Food Network’s Spring Baking Championship episodes I was on! Woohoo. Ugh, you have NO idea how hard it is for me to keep a secret, especially when it involves baking, tv, and big celebrities. So there you have it, I made it through 3 of the 6 episodes of Spring Baking Championship on Food Network. Not bad for an amateur stay at home mommy baker. It seriously was an emotional roller coaster, up-down-all-around and I survived. I had a couple of fails for this competition, but I have also had some major YES moments.     For Mother’s day episode, I made Raspberry Cream Cheese Espresso Brownies with a coffee whipped cream, Yummo times 10!!!! And if you saw the show, then you know that Duff Goldman swooned for them. He stated: “Juliana’s got four kids, and I know she knows how to make brownies. Lorraine, Nancy and I all wanted her espresso brownies, and I was thinking we might have a new Pre-Heat winner on our hands. But, Juliana, if I criticize you, you cry. If I compliment you, you cry. Every time you cry I feel bad! Juliana is such a good baker, and Lorraine was right: Juliana needs to have more confidence. The worst thing is not when someone is too confident for their skill set, it’s when they have the skill set and don’t believe that they do. Juliana has the talent, no doubt. I’ve never even heard of Juliana’s trick using melted marshmallows to stabilize whipped cream. I love this show. I learn so much.” Read more at: http://blog.foodnetwork.com/fn-dish/2015/05/spring-baking-championship-duff-goldmans-recap-of-episode-3/?oc=linkback. Wow, what a compliment. I have watched Duff Goldman and he has inspired me in the cake decorating field for 15 years. So when he had nothing but incredible things to say about my brownies, well, let’s just say I could’ve peed my pants 😉           If ya watched the Mother’s day episode then you watched my elimination. It was an incredible ride and I am so honored that I had the opportunity to bake along side some extremely talented, professional and home bakers. I mean, only 8-in the entire country-were chosen to be on this challenge. I have nothing but good things to say about each one of my now, baker best friends forever. There was nothing but encouragement, laughing, tears, and friendships made for life while in Los Angeles. I am very grateful to show the country some of my baking skills and who I really am. Yup, no acting here…what ya see is what ya get. I plan on hitting my blog full force from now on. Sharing with y’all some of my recipes from the show and some of the recipes that needed tweaking because they were my disasters on Spring Baking Championship. Today, I figured I would share with y’all the recipe that knocked the socks off of Duff Goldman, Lorraine Pascale, and Nancy Fuller. I came in second place during the Mother’s day quick heat with this yummy dessert. The homemade coffee whipped cream will come in a later post, as for now, let’s focus on the...

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Hop Into Spring With Toasted Coconut Key Lime Puffs & I’ll Spring A Big Surprise On You!

Posted by on 4:52 pm in Other Desserts, Recipes | 1 comment

Hop Into Spring With Toasted Coconut Key Lime Puffs & I’ll Spring A Big Surprise On You!

      Yes, I have been off the blogging radar for quite sometime. Ok, a real long time. There is really good reason for it, I promise. First let’s talk about spring. I love spring in the south! It’s not too too hot and definitely no longer cold, I consider it just perfect. Spring is the time of year I love to add citrus and bright colors to our desserts. One of my favorite flavors is key lime, so tart and tangy. What a delightful wake up to your slumbering winter tastebuds. I have worked an awful lot the past 3 months learning about choux and how to make it. As y’all know, I’m self taught in the kitchen and choux was only made by my Grandma for eclairs on Christmas Eve. I have never even seen it made. My Grandma gave me her super old cookbook as a gift, which is when I started experimenting. Choux sounds super fancy and by God it’s french. How’s this southern, self taught baker gonna pull it off. Many batches ended up in the trash. But I am now ready to share with y’all this simple choux recipe that can be filled with anything. From custards, puddings, pastry creams, and citrus curds, the sky’s the limit on what can be placed in these crunchy little balls. Today, I will be filling them with key lime pastry filling and topping them with some toasted coconut flakes. Now, on to where in the world have I been! I will be on Food Network’s new series Spring Baking Championship, which will premiere on April 26th at pm ET! Woohoo. So Exciting!!!!! It was so hard to not share with anyone that I would be baking my heart out on national tv, but now is the time I get to share my wonderful secret. I must say the moment I found out that I would be on the show, I was in my kitchen practicing every waking moment. I wanted to teach myself every recipe I didn’t know and practice every recipe I already knew. What an honor and OMG what a challenge. I must say the other 7 competitors are amazing and I have become extremely good friends with each one of them. And the judges, Nancy Fuller, Duff Goldman, and Lorraine Pascale were simply kind, knowledgeable and super cool. The host of Spring Baking Championship is Bobby Deen! And yes, he is even dreamier in person, swoon….You can tune into Food Network April 26th at 9PM ET to watch the premiere of Spring Baking Championship and see me compete against 7 other bakers for 50K!! To read more about the show and some of the challenges click on this link: Food Network Blog                         Let’s start baking…         Toasted Coconut Key Lime Puffs Yields: 20-24  1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs   Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper   Directions: 1.Preheat oven to 400 degrees and line baking sheets with parchment paper. 2. In...

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Cookie Dough Lovers Beware! These Cookie Dough Eggrolls Are Addicting!

Posted by on 2:59 pm in Other Desserts, Recipes | Comments Off on Cookie Dough Lovers Beware! These Cookie Dough Eggrolls Are Addicting!

Cookie Dough Lovers Beware! These Cookie Dough Eggrolls Are Addicting!

    I’ve never claimed that my dessert recipes are healthy. And today isn’t the day I will start. I had a few left over eggroll wrappers left from dinner this week and instead of throwing them out, I started brainstorming. I was curious what sweet desserts I could create and the family would just adore. It’s no surprise to anyone that cookie dough is one of our favorite sweet treats. The minute the girls hear the mixer whirling around they come running with spoons. I LOVE cookie dough and I am quite guilty of indulging by eating half of the bowl myself. Now, if you are uneasy about the raw eggs in cookie dough, they sell awesome pasteurized eggs in the grocery store. But, I feel, as long as the eggs are fresh and they have been kept cold-I am A-OK eating cookie dough with eggs in the mix. I mean, I grew up eating spoonfuls of this stuff and I think I turned out alright (well, maybe)…     Today, I have something that is incredible and you can probably just eat one and be prepared with that cold glass of milk by your side. Cookie Dough Eggrolls!!!!! Umm, yeh. I don’t think I need much of a description here. Super crunchy eggroll shells hiding an ooey-gooey goodness of warm cookie dough inside. Dress these cute rolls up with some powdered sugar, drizzled ganache and a pretty red strawberry on top and your guests will think you went to pastry school. Ok, get ready for this easy recipe and your new addiction. Let’s start baking…       Cookie Dough Eggrolls Yields: 12-14 depending (how much you fill them)   Ingredients: 1/2 cup margarine with 80% vegetable oil 1/3 cup granulated sugar 1/3 cup packed brown sugar 2 tbsp instant vanilla pudding mix, dry 1 tsp pure vanilla extract 1/2 tsp salt 1 egg 1 cup plus 2 tbsp of all purpose flour 1 cup of mini chocolate chips 1 package of eggroll wrappers, found in the vegetable section of your grocery store vegetable oil for frying water for sealing eggroll wrapper *There is no baking soda in this recipe because we are not baking. No need.         Directions: 1. Preheat vegetable oil in a large pot to 350 degrees. Fill pot half full so entire roll will be submerged. 2. In a mixer beat margarine and sugars until smooth. 3. Add in instant pudding mix and salt. 4. Mix in egg. 5. Stir in vanilla. 6. Mix in flour and then stir in mini chocolate chips. Place cookie dough in a ziplock bag or piping bag and snip off bottom about the size of your thumb for easy dispensing. 7. Place one egg roll wrapper so it resembles a diamond.     8. Squeeze about 3-4 tbsp of cookie dough in the center of the wrapper     9. Pull the pointed side of the wrapper that is closest to you over the cookie dough tightly. Seal the end with a bit of water on you finger.     10. Pull the sides over onto the center. Seal with water.     11. Roll the rest of the dough towards the last point. Seal in the center with water. Set aside.    ...

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Super Simple & Cute Edible Robins Nest Decor

Posted by on 6:25 pm in Other Desserts, Recipes | Comments Off on Super Simple & Cute Edible Robins Nest Decor

Super Simple & Cute Edible Robins Nest Decor

    This post is gonna be short, cute, and sweet. I LOVE LOVE LOVE these cute little robins nests. How stinkin cute? Right? You and your kids will really enjoy making them to sit on top of your spring cupcakes, cakes, or just your dessert plates. They add a nice spring touch and show your guests that you went that extra mile to present them something a little special. As I have said before, I love Easter candy. These nests use the mini Whopper eggs, but by all means, use whatever cute little egg candies your heart desires 🙂 FYI, if you are a coconut lover, you should probably make a double batch because I ate 4 of these bad boys just while taking the photos…no lie. And since I am being honest, if you really want to enjoy your sweet toasted coconut, how about adding a small scoop of ice cream into the center and taking a nice, big bite. Mmm. Let’s start baking…           Robins Nests Yields: 12 mini cupcake sized nests     Ingredients: 1 cup sweetened shredded coconut flakes 1 tbsp melted butter 1 tsp granulated sugar 36 mini Whopper egg candies Mini cupcake pan or you can use standard size and just make 6 big nests.     Directions: 1. Preheat oven to 325 degrees. 2. Melt the butter in a medium microwaveable bowl. Mix in sugar. 3. Stir in coconut flakes and be sure to coat all of them with the butter.         4. Take about a tbsp full of the coconut butter mixture and place in each mini cupcake cavity. 5. Press down and form the shape of a nest. Imperfections are what make this even cuter!         6. Bake 325 5-6 minutes until the top edges and most of the sides are golden brown.         7. Allow to cool completely in the cupcake pan and remove when perfectly cool. 8. Add 3 mini egg candies to each nest.         Enjoy...

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Break Out That Easter Candy & Stuff Some Cookies

Posted by on 2:25 pm in cookies, Recipes | Comments Off on Break Out That Easter Candy & Stuff Some Cookies

Break Out That Easter Candy & Stuff Some Cookies

      It’s here, that time of year where every store you go into is jammed packed with all sorts of yummy spring candies. I have a hard time not buying every bag of every flavor spring candy available. I rarely bring the little ladies with me down those isles because there is a guarantee of at least $20 worth of candy to be purchased. I’m sure I’m not the only mommy out there who struggles with the holiday isles, but Easter isles always hit us hard. After my many excursions down the spring displays and Easter is said and done with, I always have an extreme amount of left over candies. The left over candies would just sit in my freezer until I would eventually throw them out at Christmas time (yeh, guilty). The solution to this sweet spring problem was simple. And me, being the cookie baking queen, decided to have an Easter candy intervention. These Candy Stuffed Chocolate Cookies will make you look like one smart cookie.     I will teach y’all how to make my really simple chocolate cookies stuffed with cookies and cream flavored chocolate eggs. Yup, the Oreo lover in your house will adore these cookies and they are pretty simple to make. Just because I am using the Hershey’s Cookies and Cream chocolate eggs, doesn’t mean those are all you are limited to! These cookies can essentially be stuffed with Cadbury eggs, solid chocolate eggs, or caramel filled eggs. Please be sure to buy the mini sizes and freeze away for at least 3 hours. Another tip when venturing into this recipe, remember and be sure to completely cover the candy in the cookie dough 100%. If there is any candy showing, in even the tiniest hole, then the stuffing will ooze out while baking.   Let’s start baking…       Candy Stuffed Chocolate Cookies Yields: 18 cookies   Ingredients: 1/2 cup softened margarine with 80% vegetable oil 1/3 cup granulated sugar 1/3 cup packed brown sugar 2 tbsp instant chocolate pudding mix, dry 1/3 cup semi sweet chocolate chips, melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups All purpose flour 18 frozen mini egg candies of your choice. I used Hershey’s Cookies and Cream mini eggs *remember to freeze candies at least 3 hours before baking this recipe   Directions: 1. Preheat oven to 375 degrees. 2. In a mixer, beat margarine with both sugars until smooth.     3. Add in instant pudding mix and melted chocolate chips. 4. Stir in egg, followed by vanilla extract.     5. Then add baking soda and salt. 6. Finally stir in all purpose flour and be sure all is incorporated well.     7. With a 1.5 tbsp scooper, or however you prefer to scoop uniform sized balls, scoop out 18 cookie dough balls and place on baking sheets     8. Unwrap 18 frozen egg candies and place a candy in the center of each cookie dough ball. 9. Cover the frozen candy egg by rolling the cookie dough in your hand to form a ball around the candy.     10. Bake for 9 minutes at 375 degrees. Allow to cool about 5 minutes on...

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White Chocolate Stuffed Cranberry Gingerbread Cookies, Yikes!

Posted by on 6:54 pm in cookies, Recipes | Comments Off on White Chocolate Stuffed Cranberry Gingerbread Cookies, Yikes!

White Chocolate Stuffed Cranberry Gingerbread Cookies, Yikes!

        As a child, I remember walking into my Polish Gramma’s house during the holidays and smelling the spicy aroma of her gingerbread cookies. It was a comforting, welcoming, and loving kitchen that always had freshly baked cookies or cakes that would overtake you sense of smell. Whenever I bake during the holidays, I instantly am taken back to Gramma’s house when the smell of ginger and cinnamon fills my kitchen. I never did receive any of my Gramma’s recipes, as they were lost with her when she passed away. It has been my passion and determination to create such amazing baked goods as she did. I love the warm memories that ginger and cinnamon mixed together bring to mind. It has taken me some time to master a gingerbread cookie I am fond of. I didn’t want just a plain gingerbread, but rather try and recreate a complex version. By adding the tart dried cranberries and baking white chocolate in the centers, it updates this old fashioned favorite. My White Chocolate Stuffed Cranberry Gingerbread Cookies are sophisticated and appealing to sweet loving crowds. These cookies are crunchy on the edges and incredibly soft and chewy in the centers. Everyone who bites into one cannot believe how the white chocolate just oozes out! People always ask me for this recipe, but I have yet to part with it. Seeing that it is the holiday season, it only seems fit to share such a wonderful recipe with the world. So here’s a little story behind this recipe…I actually entered this gem into the Barnes & Noble Holiday Cookie Contest. There were over 3,000 entries and the top 3 were chosen to fly to New York to compete with an assigned chef to have their cookie sold at all of the Barnes & Noble cafes. Well, much to my surprise, I was chosen as one of the 3 finalists. I was in shock and so excited. But little did I know, this scheduled competition would take place during the same time I had another HUGE commitment. It was so hard and sad to tell them I had to decline. And at this point, I am unable to disclose the other big thing I was committed to. I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me…     White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26-28 cookies   Ingredients: 1 cup margarine, softened and must have 80% vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package of white chocolate melting wafers (56 total circles)    Directions: 1. Preheat oven to 375 degrees. Place the white chocolate wafers in the freezer, about 10 minutes prior to baking. 2. In an electric mixer, beat margarine until smooth. 3. Add in both sugars then dry pudding mix. 4. Mix in molasses, followed by eggs. 5. Stir in ginger, cinnamon, and vanilla extract. 6. Add in baking soda and salt. Mix in flour slowly....

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Baby It’s Cold Outside. Warm Up With My Old Fashion, Brown Sugar Oatmeal Cake!

Posted by on 8:29 pm in cake, Recipes | Comments Off on Baby It’s Cold Outside. Warm Up With My Old Fashion, Brown Sugar Oatmeal Cake!

Baby It’s Cold Outside. Warm Up With My Old Fashion, Brown Sugar Oatmeal Cake!

      I love hot cinnamon oatmeal on a cold night. And yes, even though I live in Orlando, it gets cold here. There is nothing more warming to my heart than a warm cinnamon spice cake. But let’s take that one step further and mix in some oatmeal to make it hearty and dense….Then I am going to blow your mind by topping this old fashioned cake with some homemade toasted marshmallow frosting. This recipe is old school, but I have tweaked and updated the ingredients to my liking. It is a unique cake with a large dense crumb and you can actually see the oatmeal throughout this sweet baby. Once you make it your tastebuds will be begging you for more on a weekly basis. And since it has oatmeal in the batter, it is technically breakfast. So, eating this cake at all hours of the day is acceptable in my book. My little ladies adore this homemade marshmallow frosting. Now it is made on the stovetop, so they are not able to assist as much as usual. But as soon as this stuff is cool, they are up for licking the beaters, spoons, and dipping their fingers in the bowl. I am SO guilty of that myself!         Let’s start baking…     Brown Sugar Oatmeal Cake With Toasted Marshmallow Frosting   Yields: one 9×13 pan   For the cake   Ingredients:   1 1/2 cups hot water 1 cup instant oatmeal 1 cup brown sugar 1 cup granulated sugar 1/2 cup unsalted butter, softened 2 eggs 1 box french vanilla instant pudding 1 tsp pure vanilla extract 1 tbsp cinnamon 1 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt             Directions:   1. Preheat oven to 350 degrees. Prep a 9×13 dish with nonstick spray. 2.In a bowl sift flour, baking soda, and salt. Set aside. 3. Add instant oatmeal to hot water and allow to thicken.         4. In a stand mixer, beat softened butter until smooth.Then add in both sugars and beat until fluffy.           5. Add in instant pudding mix. Next mix in eggs, one at a time until well combined.           6. Stir in vanilla and cinnamon. 7. Mix in thickened oatmeal. 8. On lowest setting mix in dry, sifted ingredients. When mostly mixed, turn off mixer and combine thoroughly by hand.           9. Pour cake batter into 9×13 prepared pan. Bake 350 degrees for 35-40 minutes until center springs back to touch. 10. Allow to cool. Please note that when this cake cools it WILL pull away from the sides of the pan and shrink some. This is fine because we will be covering it with my yummy toasted marshmallow frosting!           Marshmallow Frosting   Ingredients:   4 egg whites 1 cup granulated sugar 1/4 tsp cream of tartar 1 tsp clear imitation vanilla extract   Directions: 1. In a double boiler, combine all ingredients EXCEPT clear vanilla. 2. Beat on high with hand mixer.         3. Mix until thick stiff peaks form cook about 6-8 minutes.         4. Remove from heat...

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What Do I Do With All Of These Candy Canes? Peppermint & White Chocolate Stuffed Cookies!

Posted by on 11:50 am in cookies, Recipes | Comments Off on What Do I Do With All Of These Candy Canes? Peppermint & White Chocolate Stuffed Cookies!

What Do I Do With All Of These Candy Canes? Peppermint & White Chocolate Stuffed Cookies!

    Christmas celebrations are all said and done. Now I find myself with an abundance of candy canes and peppermint hard candies. Oh what to do?! Well, I will show you how to use some of those candies up in a super yummy way. These Peppermint and White Chocolate Stuffed Cookies are sweet, buttery, salty, and minty all in one bite. Quite the little crowd pleaser and you won’t have those neglected candy canes hanging around your kitchen anymore. Battling the ingredients and a couple of failed attempts, I finally nailed my idea to create a stuffed white chocolate cookie. I filled that tasty, buttery white chocolate cookie with a large piece of white chocolate and then brightened the flavor up with some crushed candy canes! I don’t like peppermint, in fact, I detest it ( I only use cinnamon toothpastes). BUT, I LOVE these cookies…and that alone says a lot. For the New Year’s gatherings, these cookies are a must. They are pretty and delectable, really not a lot of trouble to make. You may, actually, want to make a double batch 🙂           Peppermint & White Chocolate Stuffed Holiday Cookies Yields: 16 stuffed cookies           Ingredients: 1/2 cup margarine made of 80% vegetable oil, softened 2 bars of white chocolate 1 cup of white chocolate chips, melted down equalling 1/2 cup 1/2 cup of granulated sugar 1/2 cup of packed brown sugar 2 eggs 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cups all purpose flour 10-12 candy canes, crushed         Directions: 1. About 20 minutes prior to baking, take the 2 white chocolate bars and break apart squares. Then cut squares into halves, leaving about 20 pieces of white chocolate. Place into a ziplock bag and stick into the freezer. 2. Preheat oven to 375 degrees. 3. In an electric mixer beat margarine until smooth. Add both sugars. 4. Put  1 cup of white chocolate chips into a microwaveable bowl. Microwave in 30 second intervals, stirring in-between until smooth. It will give you 1/2 cup of melted white chocolate. 5. Stir white chocolate into margarine, sugar mixture.     6. Add in eggs. Then vanilla extract. 7. Mix in baking soda, salt and then flour-one cup at a time. 8. When dough comes together, scoop out 1 tbsp dough balls with a disher (scooper). Set aside. Remove white chocolate from freezer.           9. Take one dough ball and flatten in palm of your hand. Place one of the frozen pieces of white chocolate in the center. Take another dough ball and cover the white chocolate making a sandwich. Gently roll dough around white chocolate to seal it inside.           10. Place the crushed candy canes in a shallow bowl. Gently push filled dough into candy canes. Place candy cane side up on cookie sheet. Fill cookie sheet with 6 filled dough balls. About 2.5 inches apart.       11. Bake 375 degrees 11-12 minutes. Allow to cool on baking sheet until warm. Then eat to enjoy the oozing white chocolate or enjoy room temperature.     An easy and really yummy cookie. Everyone will be asking-How did you do...

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Outrageous Chocolate Holiday Cookies

Posted by on 11:38 am in cookies, Recipes | Comments Off on Outrageous Chocolate Holiday Cookies

Outrageous Chocolate Holiday Cookies

  I’m sure you now know, I was on the Today Show December 17, 2014. I was one of the 3 Holiday Cookie Finalists to present our cookies to the judges and be crowned the winner. The Today Show was amazing and everyone there is super sweet beyond words. I felt at home, completely comfortable and not one bit nervous. The behind the scenes hospitality is amazing and I was treated like a princess. I am happy to say I was the grand prize winner. And I got to kiss Al Roker!!! Here is the link:  Holiday Cookie Segment. The Today Show requested that we write a little bit about ourselves and our families, this was an excerpt from my entry. I LOVE having my 4 little ladies in the kitchen with me! The holidays are about family, love, & spending time making memories. I find the best memories (so far) are baking with my curious, glittery clan. There are so many fun & different Holiday candies, flavors, & chips available this time of year.The sky is the limit on my creations. I have never been professionally trained in baking, but can make you the best, moist, delectable cookies you’ve ever eaten. I have an artist background & like to use dessert as my medium. I adore watching my littles’ eyes light up as they sneak a taste of the batter they just whipped up or bite into a cookie & the gooey surprise we stuffed inside just filled their mouths with pure bliss. Baking cookies also teachers math & patience, which is always a challenge in our busy family. My husband adores all things chocolate & after a hard days work in the O.R., he can come home & sink his teeth into one of my delectable cookie creations. I believe there are few things sweeter than spending & watching your children create & enjoy the fruits of their labor. My Outrageous Chocolate Holiday Cookies are dark chocolate cookie dough baked with a Holiday chocolate wafer cookie (winter Oreos) hidden inside. These sweet babies are dipped in semi-sweet chocolate and covered with crushed candy canes. It’s a wonderful combination of soft and crunchy. It looks difficult, but it is very easy to make and will have everyone swooning at your holiday gathering! Let’s start baking…       Outrageous Chocolate Holiday Cookies yields: 24 cookies         Ingredients: 1 cup softened margarine, must be 80% vegetable oil (I use land o lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding mix (dry) 1 cup semi sweet chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos   Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes       Directions: 1. Preheat oven 375. Place Oreos in freezer about 10 minutes prior to baking. 2. In an electric mixer beat margarine until smooth. Add in sugars, then instant pudding mix. 3. Melt the cup of chocolate chips then add to batter when just warm (not hot!) 4. Mix in eggs, then vanilla. 5. Mix in baking soda, salt, then flour. Mix...

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Award Winning Perugina Chocolate Lovers Stuffed Cookies

Posted by on 3:36 pm in cookies | Comments Off on Award Winning Perugina Chocolate Lovers Stuffed Cookies

Award Winning Perugina Chocolate Lovers Stuffed Cookies

          I bake these Perugina Chocolate Lovers Stuffed Cookies very often. My family of 6 are huge fans of Perugina chocolate and crave dark chocolate all the time. My sweet young daughters are always in the kitchen with me enjoying every moment of hiding the Perugina chocolate squares in the delectable Perugina chocolate cookie dough. My husband is a die-hard fan of dark chocolate and I am always looking for new ways to incorporate it in fun baked goods. Everyone who tries these beauties can’t get over the ooze of the chocolate centers.   These yummy cookies took 2nd place in the Perugina and Fine Cooking Magazine Chocolate Dessert Challenge! There were only 2 prizes offered- grand prize was a chocolate lover’s trip to New York for two and 2nd place receives a Baci/Perugina Chocolate basket, a year’s subscription to Fine Cooking Magazine, and a special interest baking addition publication. I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate 🙂         Perugina Chocolate Lovers Stuffed Cookies   Ingredients:   2 sticks (1 cup) of margarine made with 80% vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars     Directions:   1. 2 hours prior to baking, place 2 dark chocolate caramelized almond Perugina bars in the freezer. 2. Preheat oven 375 degrees. In an electric mixer, beat margarine until smooth. 3. Add sugars. Put the 2 Perugina Chocolate bars of your choice (that were not placed in the freezer) broken up into a microwave safe bowl. Microwave in 30 second intervals stirring. When melted allow to cool a couple of minutes. Stir into margarine and sugar mixture. 4. Mix in eggs then vanilla extract. 5. Add in baking soda, salt then the all purpose flour. 6. With a 1 tbsp disher (scooper) scoop 12 balls of dough out. Take the Perugina Dark Chocolate Caramelized Almond bars out of the freezer and break the 20 squares apart. 7. Flatten one dough ball in the palm of your hand. Place the frozen Perugina chocolate square in the center. Take another dough ball and make a sandwich with the bottom layer. Be sure to seal so no chocolate will escape! I like to roll mine slightly in my hands to reform into a ball shape but this isn’t necessary. 8. Bake 6 stuffed cookies at a time about 2-3 inches apart 375 degrees for 10-11 minutes. 9. Allow to cool on pan for about 4-6 minutes then you can eat with the gooey-center of Perugina chocolate oozing out. We prefer to eat these warm to experience the melted, warm, luscious goodness of the Perugina chocolate. But they are definitely just as tasty room temperature!    ...

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Super Simple & Beautiful Sophisticated Holiday Bark

Posted by on 7:03 pm in Other Desserts, Recipes | Comments Off on Super Simple & Beautiful Sophisticated Holiday Bark

Super Simple & Beautiful Sophisticated Holiday Bark

    My No Bake Sophisticated Holiday Bark is such a show stopper at all of my holiday gatherings. It also makes the perfect gifts for coworkers, neighbors, and teachers. It is light, fruity, nutty, and perfectly sweet with the wonderful combinations of dark and white chocolates, orange, cinnamon, cranberries, and walnuts. Say good-bye to the expensive, mundane, store bought Holiday bark and hello to a bark that you can create with love. My Sophisticated Bark is so quick and delicious your friends will be begging you for the recipe. This recipe was created for my family and it slowly became a staple in our gift giving during the Holiday season. My daughters can help make this simply scrumptious dessert. This flavor of my bark recipes is geared towards the adult crowd, who typically enjoys nuts and fruits with their dark chocolate desserts. I love giving a cutely wrapped dessert box filled to the top with my Sophisticated Bark. It is such a show stopper! Let’s start baking…     Sophisticated Holiday Bark   Ingredients   1 cup of melted dark chocolate 1 cup of melted white chocolate 1/2 tsp orange extract 1/4 tsp ground cinnamon 1/2 cup dried cranberries 1/2 cup chopped walnuts     Directions   1. Lay a piece of parchment paper on a baking sheet. 2. Place dark chocolate into a microwave safe bowl. Microwave on 30 second intervals stirring in between. Stop when perfectly smooth.     3. Measure out 1/4 tsp orange extract and add to the melted dark chocolate.                 4. With a spatula, pour and smooth chocolate onto parchment paper. Smooth into a large triangle about 1/8 inch thick (or whatever thickness you desire). 5. Place into freezer for 15 minutes until it hardens. Pull out of freezer. 6. Put white chocolate into a microwave safe bowl. Do the same as above. Microwave in 30 second intervals, stirring in between. When smooth, remove from microwave. 7. Add in 1/4 orange extract, stir until combined. Then add in cinnamon.           8. Pour and spread quickly over the frozen dark chocolate. Try to cover as much of the dark chocolate as possible. 9. Spread the dried cranberries and chopped walnuts into the wet white chocolate layer. Gently press down. Place into freezer about 10 minutes.     10. Using a food safe hammer, gently hit frozen chocolate to break into rustic pieces.        ...

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Wow Your Holiday Guests With Peppermint Red Velvet Whoopie Pies

Posted by on 9:46 pm in Other Desserts, Recipes | Comments Off on Wow Your Holiday Guests With Peppermint Red Velvet Whoopie Pies

Wow Your Holiday Guests With Peppermint Red Velvet Whoopie Pies

    Hello Holidays! It is time for all things red, green, and peppermint! Tired of the same old red velvet cupcakes making an appearance on your Christmas dessert table? Well I’ve got something for you, whoopie pies. The name just makes me smile. Explaining what these were to my little ladies without them having a picture to look at was quite comical…A cake that is like a sandwich? Now, this recipe is a twisted version of my incredibly moist and classic red velvet cake batter. It is a labor of love when it comes to making the batter, frosting, and then assembling. But, I promise you they are worth every step. I will also be posting some “semi-homemade” whoopie pie recipes within the next week, for those of you who have a bunch of cake mix in the pantry and not too sure what to do with all of it. My Peppermint Red Velvet Whoopie Pies can be made without peppermint if you are not a big fan. Just eliminate all of the peppermint baking chips throughout the recipe. You can supplement the pretty garnishes with some mini semi-sweet chocolate chips for that added pizzazz. Just remember, if I can bake with these little munchkins in my mixing bowl and still manage to get a pretty looking dessert, you can definitely do it! Bake it with love and you will be happy with the outcome.     I believe there will be a swarm of Whoopie Pies for my holiday baking lists and gifts this year. So cute, so portable, and so easy to eat. Let’s not even get into how many I have already consumed 🙁 Let’s start baking…         Peppermint Red Velvet Whoopie Pies Yields: 18-3″ whoopie pies   For The Cake Part   Ingredients:   1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish   Directions:   1. Preheat oven to 375 degrees. Line 2-3 baking sheets with parchment paper. Be sure that it is flat so the whoopie pie cakes don’t end up in a weird shape when baked. 2. In a sifter over a dry ingredient bowl, sift flour, soda, and salt. Set aside. 3. In an electric mixer, combine sugar and vegetable oil. Add in room temperature eggs and it will become thick and pale yellow. If your eggs are cold it will take a long time for it to come together. 4. Add in cocoa powder then red food coloring and vanilla extract. 5. Stir in vinegar. Then add in half of the sifted dry ingredients on the lowest setting. 6. When flour is almost fully combined, add in buttermilk and then the remaining dry ingredients. Just as soon as it appears to be mostly incorporated, stir in peppermint baking chips by hand. 7. Take a 1 tbsp disher (scooper) and scoop 6 circles of batter onto a parchment covered baking sheet. 8. Bake...

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I’m Baaack From The World Food Championship! And Here’s A Simple Shortbread Cookie For You!

Posted by on 12:28 pm in cookies, Recipes | Comments Off on I’m Baaack From The World Food Championship! And Here’s A Simple Shortbread Cookie For You!

I’m Baaack From The World Food Championship! And Here’s A Simple Shortbread Cookie For You!

    These past few weeks have been a blur in my mind. They have seriously slipped by me at a blink of an eye. I can’t even believe I have already been to Las Vegas and competed in the World Food Championship 2014! Yes folks, I did it! And I feel that I represented the home bakers out there darn good. There were overwhelming emotions the entire time, mostly because I have NEVER been away from my little ladies or husband. The anxiety and “high” you feel just standing on the sidelines of these makeshift, outdoor, Kenmore kitchens is beyond me putting into words. I can kind of describe the prebaking contest jitters similar to childbirth. The doctor tells you that it’s time for your c-section and you nervously lay there on the table knowing that it is going to be an incredible journey, but the unexpected scares the crap out of you. The girls and I like to refer to this emotion as nerve-i-cited.             I chose my mom as my baking assistant this year and it has been years since we have actually baked together. She was a great choice and handled my nerve-i-cited emotions well. The day we landed in Las Vegas, we checked into the competition room and had professional chef photos taken of us for our scoreboards. Then we hopped in one of our many interesting taxi cabs and headed to a local grocery store. Let’s just say I have never been to Vegas and had NO idea you can play slots in the markets, wow. After shopping and separating our ingredients into 2 separate dessert piles, we headed to “old Vegas”, downtown on Freemont street, to check out how the kitchens were set up. Talk about intimidation! There was a long line of competitors waiting to prep and compete that evening. Just seeing the mounds of ingredients, coolers, and looks on some of their faces shook my world.           There was very little sleep the night before, between the time change and anxiety I’d say I clocked in about 2.5 hours-tops. It was freezing to us Orlando girls. Baking outside was challenge enough, but 54 degrees? Let’s just say our butter didn’t like it, but I pushed through that issue. I did fantastic on time; finished each category with 7 minutes to spare. There was then the dreaded wait time until the judges would announce the top 10 desserts that would move on to see who would win 10K and the Dessert World Food Champion title. The World Food Championship had a little teaser this year and would only put the top 20 scores in the signature round on a screen to show who had potential to make the top 10. The WFC takes your signature dessert score and your themed dessert score and averages the 2 to decide your overall score. My signature dish ranked 19, (ugh mass disappointment there when I saw that score, but I still beat out 21 other competitors) there was a chance for me to move on to the top 10 round, but I HAD to get 1st or 2nd in the themed round. The announcements were finally made and it was just so exciting and overwhelming...

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Get Your Fill Of Ghirardelli Stuffed Chocolate Croissants And A Look Into Our Ultimate S’mores Party!

Posted by on 8:36 pm in breakfast, Other Desserts, Recipes, Uncategorized | Comments Off on Get Your Fill Of Ghirardelli Stuffed Chocolate Croissants And A Look Into Our Ultimate S’mores Party!

Get Your Fill Of Ghirardelli Stuffed Chocolate Croissants And A Look Into Our Ultimate S’mores Party!

    I’m in the ultimate countdown now! Only 9 days left until I leave to compete in Las Vegas at the 3rd World Food Championship! Squeee, you probably can’t even understand all of the overwhelming emotions I am having at this point. But all that jazz aside, it was time I surprised the family with some super yummy morning treats! Yeh, not very many people can say no to these, Chocolate Filled Croissants. I am swimming in Ghirardelli chocolates of all kinds, and no, that’s not a bad thing! Especially when you are die-hard Ghirardelli chocolate fans like my entire household!     The absurd quantity of Ghirardelli in our cupboards, baking cabinet, and freezer is due to the fact that we celebrated our Grand Prize winnings October 25th! I was fortunate enough to have my Ultimate S’mores Recipe chosen as the grand prize winner in Ghirardelli Chocolates Ultimate S’mores Contest! And after the long awaited wait, planning, and coordinating my family and friends got to partake in a Fall For S’mores Party at Orlando’s Hard Rock Hotel!!!! This was seriously a dream come true for my little ladies (not to mention my husband, I thought he would need a wheelchair as an escort down the chocolate table)! I truly enjoyed planning this party with Ghirardelli staff and making it a Fall theme and have all things surrounded by little ones. After all, I entered this contest solely to try and win just for my Ghirardelli hoarding husband and chocolate licking sticky fingered girls!                   We were very generously given an amazing lunch catered by Loews Hard Rock Hotel, a Face Painter provided by Makeup By Renette, and a whole spread of make your own S’mores, which was accompanied by 3 of the best Ghirardelli Chocolatiers I could ever had asked for! Can you just imagine letting loose 40 kids and grown ups with every kind of delectable Ghirardelli Chocolate flavor known to man?! I lost count of how many times my little ladies visited the chocolate table (the husband too)! I will try not to bore you by posting WAY too many photos, but they are seriously AHHHmazing, so please bare with me 🙂   Being a Mom of young children, I know and understand how important it is to have entertainment. A simple lunch party just won’t keep those little hands out of trouble!                                       Momma took a time out of party hopping and socializing just to create a Pumpkin Spice Ghirardelli S’more of her own! YUMMY!                                                 Ok, so now you’ve seen all the cutesy photos of our Ultimate S’mores Party! It’s now time to get down to the exciting stuff, Ghirardelli Chocolate Filled Croissants! Let’s start baking…     Ghirardelli Chocolate Filled Croissants Yields: 8 mini croissants   Ingredients 1 refrigerated roll of crescent rolls 8 of your favorite Ghirardelli Chocolate squares ( I used assorted minis, but the large will work too. You just need to play with the dough a bit more) Nonstick...

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EXCUSE ME?! Cookie Butter Glazed Pumpkin Cake?

Posted by on 5:51 pm in cake | Comments Off on EXCUSE ME?! Cookie Butter Glazed Pumpkin Cake?

EXCUSE ME?! Cookie Butter Glazed Pumpkin Cake?

    In the midst of my Las Vegas World Food Championship preparations, I took a little time to whip Gabby up a batch of Pumpkin Bundlettes. I just adore these sophisticated, yet perfectly portioned molds. I found my 4 inch bundlette pans on amazon. Now, they are a pretty penny, but I have NO complaints otherwise. These simply delicious cakes are scrumptious naked but for me, I wanted to jazz them up with a bit of my obsession…Cookie Butter. I call it Cookie Butter, but it is actually Biscoff’s Cookie Spread. Yup, still eating it by the spoonful! There was a whirlwind of excitement this past weekend. We celebrated with our grand prize winning from Ghirardelli Chocolate Company and had our Ultimate S’mores Contest at the Hard Rock Orlando Resort. I also received my Harley Davidson on Sunday that I had won from Frank’s Red Hot. My family is literally hung-over with giggles. In honor of the big weekend, I took a break from my Las Vegas creations and made something I couldn’t say “no” to, Cookie Butter Glazed Pumpkin Cake. It isn’t heavy or overly sweet, just a perfectly smooth and spicy spice cake. Fall is incredible here in Orlando. My girls usually sweat in their Halloween costumes and the pumpkins rot a lot faster! I embrace everything squash, pumpkin, brown, and orange. It is seriously, my favorite time of year!             Every time I see this photo of the littles, I am just amazed at how much they have grown, especially the baby! Boohoo, boohoo…Ok, enough.   Let’s start baking…             Cookie Butter Glazed Pumpkin Cake Yields: about 4 1/2 cups of batter – 34+ standard cupcake size       Ingredients: 1 cup vegetable oil 4 eggs, room temp. 1 cup granulated sugar 1 cup brown sugar, packed 1/2 cup instant Jello pumpkin spice pudding (or if you have Jello’s instant vanilla pudding mix) 1 cup canned 100% pumpkin, not pumpkin pie mix! 2 tsp pure vanilla extract 2 tbsp cinnamon 1/2 tbsp nutmeg 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 jar of Biscoff Cookie Spread     Directions: 1. Preheat oven 350 degrees. Prepare cake pans with nonstick baking spray 2. Use a sifter over a dry ingredients bowl. Measure and place ap flour, baking soda, baking powder, and salt.       3. In an electric mixer, mix sugars and oil.         4. Add in instant pudding. 5. Next add eggs and combine well. 6. Stir in vanilla extract, cinnamon, and nutmeg. 7. Mix in pumpkin.               8. On lowest setting, add a small amount of dry ingredients at a time. Do not over mix. As soon as dry ingredients are mostly combined, turn off mixer and thoroughly mix by hand. 9. Fill standard lined cupcake tins 2/3rds way full or if you have these 4″ bundlette pans, fill them with 1/3 cup of batter.         10. Bake about 12 minutes for muffins and about 14-16 minutes for the bundlettes. 11. Allow to cool about 5 minutes before removing from pan. Place on a cooling rack. 12. Heat Biscoff Cookie Spread...

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Help Me Become Truvia Sugar’s First Ever Baking Star!!!!!!

Posted by on 11:50 pm in Uncategorized | Comments Off on Help Me Become Truvia Sugar’s First Ever Baking Star!!!!!!

Help Me Become Truvia Sugar’s First Ever Baking Star!!!!!!

        So yeh, you’re probably thinking, “where has she been?”. “Where are some new recipe blogs?”. Well, let me just apologize and simple explain by saying it has been more chaotic than normal in the Evans’ household. I have been extremely busy perfecting secret recipes to use for in Las Vegas for the World Food Championships this November. Wow, talk about stressful! So confusing on what types of goodies to create and questioning whether or not the judges will swoon. I mean, I don’t even know who the dessert judges will be, so I can’t even do a little research to see what their palates favor. Frantic, dramatic, and sugar overloaded is my household these days. Besides preparing almost daily for the WFC, I have been “contesting” like a mad mama. And I have found out that I have a talent for them! Now, the contests I have been entering are not just luck of the draw…they are creative outlets for my mommy brain. My new found addiction, besides cookie butter, ranges anywhere from social media videos, prints, to recipe submissions. I have recently been named the Entenmann’s Donut photo Grand prize winner, $365 in Entenmann’s coupons (a years supply).     A runner up in Welch’s Fruit Snacks Lunchbox Notes. This is where Gracie and I designed a fun lunchbox note together and took a cute photo of it.     I also received a 5th place award from Lawry’s Marinades for a print I submitted for Happy Chaos moments during dinner!     These are just a few of my wins and now I feel I have appropriately explained my disappearance!   There is one more point to this blog post before I continue editing some drafted recipe posts…I am a top 10 finalist to be Truvia’s Sugars First Baking Star! Yup, it’s amazing. I am extremely excited about this opportunity and can only hope I will receive enough votes to fly to New York on November 19th (yes, the day after WFC) and compete against 3 other bakers for a grand prize of a professional video shoot for my recipe! How FREAKING cool is that? I have really enjoyed venturing into the video realm and I feel pretty confident that I can bake on camera. So my fine blog followers/readers, would you please take a couple minutes of your day and vote for my video? All you have to do is go to truviabakingstar.com and enter your email address. Then my Hidden Treasure Cookies recipe video is the second one in line, Juliana E.. We can vote once a day and it WILL ONLY ALLOW YOU TO VOTE ON A PC, LAPTOP, OR MAC. No mobile devices will allow a vote entry. This is a very simple recipe and you have seen my stuffed cookie recipes before, this one is just made with Truvia sugars and sugar free candies!          ...

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Woohoo! Another Win For The Record Books!

Posted by on 3:41 pm in Uncategorized | Comments Off on Woohoo! Another Win For The Record Books!

Woohoo! Another Win For The Record Books!

      Ya see what Ethel from Frank’s Red Hot is riding on? Well, it’s mine!!! SQUEEE! That’s right, I am the grand prize winner for a Frank’s Red Hot motorcycle!!! I can’t believe it. I am new to contesting, but not new to photography, art, and baking. But I am seriously blown away that within 30 days, I have bagged 2 grand prizes and a ticket to the World Food Championship in Las Vegas this year. Wow, takes away my breath. My photo submissions through Instagram were chosen as finalists in August and one of them was the grand prize winner! Crazy. Best part is, whether it be coincidence or destiny, I have been learning to ride my husband’s ridiculously fast, track motorcycle. Granted, I haven’t been outside of the parking lot, it is a lot of fun. My family was super duper excited that we will be receiving the motorcycle in a few weeks. The only problem is how am I going to rig 4 carseats on this thing? Here are some of my entry shots. The last shot of the card game is the one that brought home my 2 wheel prize.                                                    ...

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Pumpkin Spice Crispy Waffle Treats

Posted by on 5:12 pm in Other Desserts, Recipes | Comments Off on Pumpkin Spice Crispy Waffle Treats

Pumpkin Spice Crispy Waffle Treats

    Came across those Eggo pumpkin spice frozen waffles today. Yup, bought them and double yup…made my Crispy Waffle Treats with them! And let me just tell you they are SUPER simple and SUPER D-licous!!!! I LOVE all things pumpkin and I am getting ready to bombard this blog with a plethora of pumpkiny desserts. So, I will apologize in advance for the pumpkin exhaustion. Not much to say about these little treats, except there are only 4 ingredients. For step by step pictures, please refer to my Crispy Maple Waffle Treat recipe. Let’s start baking…       Pumpkin Spice Crispy Waffle Treats   Ingredients: 1 box of pumpkin spice flavored frozen waffles 1.5 tbsp of salted butter 2  cups of mini marshmallows 1/3 cup cinnamon baking morsels (in the baking isle of grocer)   Directions: 1. Preheat oven to 375 degrees. Unwrap entire box of waffles. Place a baking rack on top of a cookie sheet. Put all waffles on rack and bake in oven 8-10 minutes until crispy. 2. Using a food processor, crush the toasted waffles up to the size of a nickel. Then remove the baking rack and spread waffles out on cookie sheet. Bake again 7-10 minutes to crisp. 3. In a medium pot on medium heat, melt butter and only 2 cups of marshmallows. When fully melted, remove from heat and add in toasted waffle pieces. Mix until all pieces are covered in the mixture. 4. Stir in the cinnamon baking chips. 5. Place warm waffle treat mixture on parchment paper & flatten with hand (spray your hand with nonstick spray). Allow to cool & cut 12 snack size servings....

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Waffle Lovers Beware! Crispy Maple Waffle Treats

Posted by on 5:00 pm in Other Desserts, Recipes | Comments Off on Waffle Lovers Beware! Crispy Maple Waffle Treats

Waffle Lovers Beware! Crispy Maple Waffle Treats

      I believe I have explained to y’all before, that my husband and girls are head-over-heels for waffles…Yes, for as long as I have known Trip (going on 11 years), he as always consumed at least 2 Eggo waffles for breakfast. The littles enjoy waffles every other morning because I just cannot fathom eating that stuff everyday of their lives. Today, I was craving rice cereal treats and found myself fresh out of the cereal. As I puttered around the cupboards and refrigerator, I came across a couple boxes of Mini Maple Eggo waffles in the freezer. The lightbulb magically went off, “Why can’t I crisp up some waffles and use them as the crunchy ingredient?”.  And there you have it, the Crispy Waffle Treats were born. My ladies gobbled them up quickly, when they arrived “starving” from their day at school. It is really a fun experience when an idea/experiment works the first time ’round! I mean 3 ingredients? How can you go wrong? My mind quickly began swirling…I can very easily change the treat flavors by buying the unique types Eggo has to offer. Or let’s not forget adding some dried fruits or flavored baking chips! Let’s start baking…     Crispy Maple Waffle Treats   Ingredients: 1 box of maple flavored frozen waffles 1.5 tbsp of salted butter 2 1/2 cups of mini marshmallows   Directions: 1. Preheat oven to 375 degrees. Unwrap entire box of waffles. Place a baking rack on top of a cookie sheet. Put all waffles on rack and bake in oven 8-10 minutes until crispy.     2. Using a food processor, crush the toasted waffles up to the size of a nickel. Then remove the baking rack and spread waffles out on cookie sheet. Bake again 7-10 minutes to crisp.     3. In a medium pot on medium heat, melt butter and only 2 cups of marshmallows. When fully melted, remove from heat and add in toasted waffle pieces. Mix until all pieces are covered in the mixture.     4. Stir in the additional 1/2 cup of mini marshmallows so we can see them in the bars! 5. Place warm waffle treat mixture on parchment paper & flatten with hand (spray your hand with nonstick spray). Allow to cool & cut 12 snack size servings....

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No-Bake Mini Mason Jar Pumpkin Cheesecakes

Posted by on 7:45 pm in Other Desserts, Recipes | 5 comments

No-Bake Mini Mason Jar Pumpkin Cheesecakes

    It’s that time of year again, pumpkin season! Where everything and anything you can possibly imagine is flavored with this stuff! My family, however, has been eating pumpkin year round. This delectable flavor never leaves our cabinets. The requests for a dessert that features pumpkin occurs weekly in our household. There’s something so warm and comforting about the aroma of cinnamon, nutmeg, and pumpkin basking together!     Since so many people are gearing up for fall, I figured it would be an awesome time to introduce y’all to my incredible No-Bake Pumpkin Cheesecake. I presented these pretty and tasty desserts in my mini mason jars. I LOVE mason jars and I especially LOVE my mini mason jars! We eat with our eyes and presentation makes a huge difference in our home (if it doesn’t look like fun and is new, the littles won’t try it). My No-Bake Pumpkin Cheesecake is fairly simple to make and the best part is there is no oven required! You can eat this sweet, creamy, and spicy pumpkin dessert in a matter of minutes. My crust is a loose crust made of gingersnaps. The cheesecake has pure pumpkin puree and french vanilla pudding mixed in. Then I garnish with store bought whipped cream (just to make it even easier to throw together), sprinkle some of the gingersnap crust, and then tie some twine and a mini plastic spoon. This cheesecake will not cut well. It is a soft cheesecake and is best in a cup, trifle bowl, or mason jars. But any size and ratio of the layers will do. Let’s start baking…         No-Bake Pumpkin Cheesecake Yields: A bunch…depends on the size and portions of each layer you want but you will have plenty for at least 12 good sized dessert cups or jars.     For the gingersnap crust   Ingredients: 1-14 ounce bag of Gingersnap cookies 3 Tbsp of granulated sugar 2 tsp cinnamon 1/3 cup of melted salted butter   Directions: 1. In a food processor, empty the bag of gingersnaps and crush to a fine crumb. 2. Add in sugar, cinnamon and melted butter. Be sure to combine will. And you will eat a bunch of this, it is addicting. 3. Set aside for assembly.     For the pumpkin cheesecake   Ingredients: 2 cups softened cream cheese (2-8 oz blocks) 1 package instant french vanilla pudding mix 1-15 ounce can of pure pumpkin puree 1 tbsp cinnamon 1 tsp nutmeg 1 tsp pure vanilla extract 2 cups powdered sugar 1 container of frozen dairy dessert (like Cool Whip)   Directions: 1. In an electric mixer, beat cream cheese until smooth. 2. Add in pudding and combine well. Be sure to scrap the bottom of the bowl with a spatula to incorporate.     3. Stir in powdered sugar. 4. Mix in whole can of pumpkin.     5. When smooth add in cinnamon, nutmeg and vanilla. 6. Turn of mixer and fold in frozen dairy product by hand until thoroughly combined.     7. Place in a piping bag or ziplock bag for easy and cleaning dispensing.   Assembly   1. In the dish of your choice place 2 tbsp of gingersnap crust. If you are using larger that mini sized jars,...

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Would You Like A Spot Of Tea N’ Honey?

Posted by on 2:42 pm in cookies, Recipes | 1 comment

Would You Like A Spot Of Tea N’ Honey?

  I’ve been feeling a bit lacking in the sophistication department lately. Am I the only one who doesn’t really do tea time? I mean, I play it in the toy room on a weekly basis, but to actually sit and eat finger food and sip tea in mid-afternoon sounds delightful. I obviously have been missing out. I discovered boxes of Earl Grey Tea in my pantry this past week (I guess I was preparing for the zombie apocalypse).  Quite honestly, tea was my husband’s obsession for quite sometime…Me? Well, I prefer to obsess over coffee, but, granted, I am the one who is up with the littles multiple times a night! I haven’t made Thumprint Cookies in years, as a matter of fact these cookies spread a bit more than a traditional Thumbprint (but you’ll forgive me, right?). Believe it or not, one of the pickiest little ladies really enjoys honey! Which totally surprises me, considering she has turned her back on Macaroni and Cheese and peanut butters. Ugh that child! Anywho, I wanted to try and upgrade my girls’ and husband’s palates to a sophisticated dessert flavor. I wanted a hint of floral to reside on the back of our tongues and by golly these did the trick! Tea N’ Honey Thumbprint Cookies are really intriguing because you can seriously taste the Earl Grey in the first bite. It is a fine process to infuse tea into baked goods and far worth the effort. Just plan on setting aside about 10 minutes of your time. I have tried just incorporating the tea directly into the cookie or cake batters, by dumping it in, but you really can’t taste it. So, the secret is to steep the tea in the butter you will use in your recipe. The trick is to add about 4 tbsp more to the pot than the recipe calls for because those tea bags will sop some of the butter up. The next time you are attending a ladies’ luncheon, bridal shower, or a girly event, provide the dessert and walk in with my Tea N’ Honey Thumbprint Cookies. I promise they will be a favorite and everyone will wonder how you got the floral flavors in the cookies. It’s a perfect pairing for tea time. Just a little update: This fabulous and unique cookie recipe just placed as a finalist in the Sue B. Honey recipe contest! I didn’t score the grand prize of $500, but I will be receiving a Sue B Honey prize package! Let’s start baking…   Tea N’ Honey Thumbprint Cookies Yields: 26 cookies   For the Cookies Ingredients: 2 sticks unsalted butter (I have already added the 4 tbsp supplementation in this number, so don’t add more!) 6 packs of Earl Grey tea or whatever flavor you prefer 1/2 cup packed brown sugar 1/4 cup white sugar 1 egg 2 tbsp honey 1 tsp pure vanilla extract 2 tsp cornstarch 1 tsp baking soda 1/2 tsp salt 2 cups all purpose flour       Earl Grey Tea Butter Directions: 1. In a medium pot over medium heat, melt butter. When butter begins to boil, add your 6 Earl Grey Tea bags.     2. Remove from heat after 2 minutes of boiling and allow tea to steep...

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Decadent Chocolate Cream Cheese Cupcakes, I’ve Died And Gone To Heaven

Posted by on 6:13 pm in Cupcakes, Recipes | Comments Off on Decadent Chocolate Cream Cheese Cupcakes, I’ve Died And Gone To Heaven

Decadent Chocolate Cream Cheese Cupcakes, I’ve Died And Gone To Heaven

    There are just some days I cannot get chocolate off my brain. ALL day long, ALL I want to eat is chocolate. It is an amazing thing and can take care of many Mommy problems. It’s my “Calgon Take Me Away” place. My little girls feel the same about chocolate. I’m pretty sure there are NO other flavors that come close to being their favorite choice of any dessert. I am a firm believer that one bite of that sweet, dark-brown goodness, makes every problem, boo-boo, or heartache minuscule. Is there any better way to celebrate than cramming your face with a dark chocolate cream cheese frosting? NO, I THINK NOT! Most of my recipes revolve around chocolate. I have been light on ya’ll by mixing up the menu. But, in all fairness, it’s really the center of my mind when it comes to dessert. Yes, I LOVE food. Yes, I LOVE dessert. I have a love-hate relationship with these things because I LOVE to stuff my face, but then I hate it when I realize that I, alone, have consumed the whole thing (come on, I know I am not the ONLY one). I love buttercream frostings, especially when they are not overly sweet. But sometimes the occasion just calls for something a bit more rich, cream cheese. Yes, my family is split on this old friend, 3 detest cheese and 3 LOVE cheese. Since I am the one baking, I usually win and sneak cream cheese frosting on the desserts from time to time. Today, I made my super moist chocolate cupcakes and topped them off with my decadent chocolate cream cheese. As if that wasn’t enough, I gave these pretty little cakes a nice drench in semi-sweet chocolate! Are you ready to gain 5lbs?! Let’s start baking…       Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes       Ingredients: For the cake: 2 cups granulated sugar 3/4 cup cocoa powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast)         Directions:   1. Preheat oven to 375 degrees. Line 32 standard cupcake pans. 2. Measure AP flour (no presifting), baking soda, baking powder, and salt. Place in a sifter and sift into a dry ingredients bowl. Set aside for later use. 3. Microwave water and add instant coffee set aside for later use. 4. In an electric mixer, add sugar, cocoa powder, and instant pudding. Stir until mixed well. 5. Add in vegetable oil and chocolate milk. Combine well. 6. Next add eggs and vanilla. 7. Add a little of the dry ingredients at a time (mixer should be on lowest setting). Then alternate with the warm coffee mixture. Be sure to scrap sides in between. 8. End with the dry ingredients. When no flour is visible, turn off mixer and stir by hand to ensure bottom is well incorporate. We do not want to over mix. Remember it will cause gluten and your cakes will shrink and have issues....

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Ghirardelli Ultimate S’mores Contest Is In The Bag!

Posted by on 6:40 pm in Recipes | Comments Off on Ghirardelli Ultimate S’mores Contest Is In The Bag!

Ghirardelli Ultimate S’mores Contest Is In The Bag!

    If you are not on my Facebook page, Twitter, or Ghirardelli’s fan pages, then you haven’t heard that I am the grand prize winner of The Ultimate S’mores Contest!!! Yes sir, I won their national contest for the most creative s’mores recipe. If you have been following my blog then you will remember my post on my Mini Mason Jar S’mores Shakes. Those sweet, little frozen treats brought home the grand prize of a year’s supply of Ghirardelli Chocolate and a $5000 ultimate s’mores party provided by Ghirardelli!!! Woohoo, my family and friends are SO excited! This past Wednesday was huge for us because not only did I discover that I was the winner of Ghirardelli’s Ultimate S’mores Contest, but also won a place to compete in the World Food Championship 2014.     Yes, I almost fell over and no matter what kind of chaos was going round our disheveled house, it was in no way going to bring me down. I seem to be on a roll these days, which usually isn’t the case. Telling the girls and Trip (the ultimate Ghirardelli lover) that I won, was absolutely amazing. The excitement filled our car when we found out and I promised the girls that they could have an unlimited number of their friends come and celebrate with us. Can you just imagine a bunch of 7, 5, and 3 year old kids with endless sugary s’mores? Hence the reason this Ultimate S’mores party will NOT be at the Evans’ household! Even though Gwennie didn’t understand there was no holding her back…       Here is the link to my award winning shake! I hope you take sometime to celebrate with me and sip on that cool, s’mores goodness! XOXO My Mini Mason Jar S’mores...

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Ooey-Gooey Smore’s Cake…Featuring My Old Fashion Graham Cracker Cake

Posted by on 6:05 pm in cake, Recipes | Comments Off on Ooey-Gooey Smore’s Cake…Featuring My Old Fashion Graham Cracker Cake

Ooey-Gooey Smore’s Cake…Featuring My Old Fashion Graham Cracker Cake

    In anticipation of National S’mores Day, celebrated on August 10th, I have decided to share with you my cakey version of this fun and messy treat. There is actually another reason for this special cake too, but that explanation will have to wait for now! I know it is making you antsy just knowing I will be revealing a secret soon… S’mores are one of my “fall back on” flavors for dessert choice. The combination of the sweet, creamy chocolate with the gooey, toasted marshmallows followed by a nice crunch of the graham cracker is heaven in my little mind. I really LOVE dark (practically burnt) marshmallows, there is no mistaking the flavor of a toasted marshmallow… S’mores are such an easy dessert and make for many possibilities. My kiddos are always lining up in the kitchen with their skewers in hand, when my kitchen torch makes an appearance (yeh, there’s NO way in heck I would EVER attempt to build a real fire, I’m WAY TOO girly for that mess). That reminds me to ask y’all, do you have a kitchen torch? It is a lifesaver in the kitchen and has been used in many recipes, so if you don’t have one, I highly suggest you march yourself to the store and buy one!     This cake is a unique one because I have revived a very old recipe for the base. My cake layers are made of my moist and incredibly, unique Graham Cracker Cake. Yup, a cake made of mostly graham crackers. My Graham Cracker Cake isn’t overly sweet and has a different crumb texture compared to a normal flour and butter cake. You see, the graham crackers act like flour in this recipe producing gluten and holding all the yummy stuff together. There is one cup of flour in the batter to help tighten it up, but just so you know, it has a remarkable graham flavor! If you are a graham cracker lover (which we are and eat boxes of them weekly) then this different, retro cake is for you. I am honestly not really sure why you don’t see graham cracker cakes a whole lot, maybe because it is a difficult ratio-thing to master? But I’ll tell you what, once you have some of this moist, cinnamon graham cracker cake…You will be dreaming of it.     My Graham Cracker Cake suddenly became an Ooey-Gooey S’mores cake when I realized National S’mores Day is right around the corner! This cake is a super simple assembly and I believe even those who are most bakefully challenged can handle this dessert. The nice thing with my Ooey-Gooey S’mores Cake is that there is absolutely NO buttercream frosting. Nope, it has all the natural (wink, wink) goodness of a s’more. But, Ooey-Gooey S’mores cake is definitely messy and holds true to the drippy marshmallow and chocolate chins. If your not at a cocktail party, then there are really no issues with you cramming your face into a sweet and sloppy piece, so go for it! Let’s get baking…       Ooey-Gooey S’mores Cake Yields: 4-6″ round cakes or 7.5 cups of batter           For the Graham Cracker Cake Ingredients: 2 cups vegetable oil 1 cup granulated sugar 1...

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World Food Championships 2014, Here I Come!!!!

Posted by on 11:12 am in Uncategorized | 2 comments

World Food Championships 2014, Here I Come!!!!

      I’m SO excited to announce that I was one of 5 people chosen from Cookmore.com to be a contestant in the World Food Championships 2014!!!! I, seriously, worked very hard creating recipes that would get me noticed! This is huge for my baking career and family! If you don’t know what the World Food Championship is, I will let their official website explain:   “The World Food Championships is the natural progression of the thousands of cooking competitions that take place across the globe each year. Tens of thousands of consumers will compete in a year-long trial to qualify for the World Food Championships. The World Food Championships takes over where Food Network leaves off – in the kitchen and backyard of every American home. Not fake made for TV stars – but everyday real consumers who simply believe they can. Nowhere in the culinary landscape is the spirit of integration and engagement more alive than at the World Food Championships, where the world’s most creative food champions face off for pride and culinary glory. The World Food Championships averages about 25,000 attendees per day throughout the multiple zones and competitions.” “The field for the 2014 World Food Championships will be expanded to nine categories with 550 competitor spots. Returning categories include: Barbecue, Chili, Sandwich, Burger, Dessert, Bacon and Recipe, while Pasta and Seafood have been added as the two new categories. As in years past, the Recipe category is based on a theme of food, and this year that theme will be Cheese. Using the EAT methodology and a hybrid of sanctioned and celebrity judging processes, in a tournament style competition, the World Food Championships will identify winners in each of the seven key categories of competition. Once the champions of each category are crowned, they will meet at the Final Table for ultimate bragging rights and a pile of cash. When the smoke clears and the Final Table judges have their say one lucky competitor will be left standing as the World Food Champion.”     WORLD BARBECUE CHAMPIONSHIP WORLD OPEN CHILI CHAMPIONSHIP WORLD BURGER CHAMPIONSHIP WORLD DESSERT CHAMPIONSHIP WORLD SANDWICH CHAMPIONSHIP BACON WORLD CHAMPIONSHIP WORLD RECIPE CHAMPIONSHIP WORLD PASTA CHAMPIONSHIP WORLD SEAFOOD CHAMPIONSHIP “The World Dessert Championship will pit 50 of the world’s best dessert designers against each other for the title of World Dessert Champion. Home cooks, restaurateurs and chefs will all compete to see whose cuisine reigns supreme. The champion will then take their best shot to the Final Table for a chance to win the World Food Championship. WORLD DESSERT CHAMPIONSHIP $25,000 CATEGORY COMPETITION COMPETITION STRUCTURE The 2014 World Food Championships will feature three rounds of competition. Signature Dish: competitors will create their best recipe for judging within each category. Structured Build: this round separates the contenders from the pretenders by forcing everyone to create their own spin on the same basic dish. Infused Ingredient: the top competitors in each category will face off for culinary supremacy using the same ingredient in their final category dish.”     Now, that you know what I am facing, will you pray for me?!!! LOL…I was shaking, crying, and screaming all at the same time when I happened to click on a twitter link from @worldfoodchamp. The blog/article was posted with the grand prize winner...

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Soft, Delicious, & Tasty Gluten Free Chocolate Chip Cookies

Posted by on 7:36 pm in cookies, Uncategorized | 1 comment

Soft, Delicious, & Tasty Gluten Free Chocolate Chip Cookies

      Even though I bake with full blown butter, sugar, and flour, it is always nice to change things up from time-to-time. And quite honestly, my family doesn’t even realize when I bake gluten free. Yes, I know, I should be incorporating these ideas and recipes more often on our dessert menu because they truly are better for you, but some habits are just SO difficult to break! My gluten free recipes are surprising to most because they are really, really delicious. The best part is they can very easily be turned eggless as well. There is a wonderful egg substitute on the market that works incredibly well in baked goods, Ener-G Egg Replacer. I find it at my local Whole Foods grocer, but you may also purchase online. In my gluten free recipes, I enjoy using Bob’s Red Mill All Purpose Gluten Free Baking Flour with xanthan gum. Most grocers carry these items, but there are also many substitutes that can be used if these are not readily available. My next go-to choice for baking is Arrowhead Mills All Purpose Gluten Free Baking Mix. The Arrowhead Mills GF choice already uses Xanthan gum in the mix so there is no need to add any in your recipe.           I have become pretty educated and crafty in my gluten free and sometimes vegan recipes. Did you know that most instant puddings are gluten free as well? So if you really wanted, you could use any of my basic cookie recipes and change out the flour for your gluten free substitute, I actually do it all the time!     These Gluten Free Chocolate Chip Cookies bake really nicely in a mini cupcake pan too! It is great to have an option of flattened cookies or a cute mini cupcake that you can top with a bit of buttercream. I will be posting my vegan, gluten free buttercream frosting recipe soon! Let’s get to baking…       Gluten-Free Chocolate Chip Cookies Yields: 18 cookies   Ingredients: 3/4 cup  Earth Balance spread, softened ( you may use margarine or unsalted butter too) 3/4 cup packed  light brown sugar 1/4 cup  white sugar 1  egg 2 tsp Pure Vanilla Extract 2 cups Bob’s Red Mill All Purpose GF baking flour 1/2 tsp xanthan gum 2 tsp  cornstarch 1 tsp baking soda 1/2 tsp salt 1 cup gluten free chocolate chip morsels         Directions: 1. Preheat oven to 375 degrees. 2. Beat softened spread until smooth. 3. Add sugars and mix well. 4. Mix in egg and vanilla. 5. Stir in cornstarch, baking soda, and salt. 6. Slowly mix in flour and then stir in chocolate chips. 7. Using a 2 tbsp scooper place cookie dough balls on baking sheet about 2″ apart. 8. Gently flatten with palm of hand. 9. Bake 9 minutes until edges are a light golden brown. 10. Cool about 5 minutes on baking sheet then move to cooling...

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Butterbeer Cream Cake…For Only The Finest Of Wizards

Posted by on 1:58 pm in cake, Recipes | Comments Off on Butterbeer Cream Cake…For Only The Finest Of Wizards

Butterbeer Cream Cake…For Only The Finest Of Wizards

    There is a BIG benefit, besides weather, to live in Orlando, Florida…theme parks! We basically have multiple “large and famous playgrounds” only minutes from our home. Universal Resort sports amazing Harry Potter attractions, goodies, and alternate worlds. It was at Universal Islands Adventure, that we had our first addicting sip of Butterbeer. Of course, if you didn’t know, Butterbeer is from the series of “Harry Potter” books. Butterbeer at Universal is served as a cold beverage or a frosty slushy drink. This stuff is SO good, especially when you are sitting in lines in the 100+ degree heat! Butterbeer resembles butterscotch and vanilla cream soda. It has a very smooth flavor and delightfully reminiscent of a butterscotch sundae. Ever since my eldest had one sip, she has become obsessed with this stuff! I have posted before about this infatuation and how Gracie won Kellogg’s Rice Krispies contest for creative kids with her Butterbeer bites. Harry Potter fans can be magically transported into Hogsmeade by drinking this cold concoction. My quest to serve Gracie some of the best Butterbeer desserts has NOT been an easy one!     Butterscotch is a very strong flavor and can overpower others when present in large amounts. It was a fine process to create a cake resembling Butterbeer. I wanted to definitely taste the creamy, vanilla flavor behind the initial taste of butterscotch. This cake is a lot of fun transformed into cupcakes, in fact it was a top seller on my food truck. My simple Big Boy Vanilla Cake is filled with a creamy butterscotch filling. Then frosted with my light, fluffy, and Luscious Vanilla Buttercream. The cake is beautifully drenched with butterscotch sauce and a homemade vanilla cream sauce! When making Butterbeer Cream Cake into cupcakes, you will fill the center of each with my butterscotch cream, frost, drench, and then top with an adorable striped straw! Seriously, this is one of my favorites, flavor-wise and visually.       Although you can’t tell by the photos, this Butterbeer Cream Cake is only a 4″ circular cake. I have enjoyed making these little beauties because they eliminate any leftovers (although, I’m embarrassed to say, there are usually are none). Last night after walking in the door, my husband devoured half of this cute Butterbeer Cream Cake before he even sat down for dinner! It’s really THAT good. It may look as if you have slaved all day in the kitchen, but it really isn’t all that difficult to make. We will be whipping up Big Boy Vanilla cake, homemade Butterscotch Cream filling, and a scratch vanilla cream sauce. The butterscotch topping is that wonderful store bought sundae sauce down the ice cream isle!     Let me just take a moment to talk about this vanilla cream sauce. This stuff is amazing, like drink-it-by-the-gallon good! My recipe I created for the creamy sauce makes a bunch, so you can plan on using the extras for just about anything! Vanilla cream sauce reminds me of melted vanilla, soft serve ice cream. My pretty little ladies would just ladle large amounts in their mouths, if mommy didn’t have eyes in the back of her head. Let’s get to baking…   Butterbeer Cream Cake Yields: 4-4″ cakes           Ingredients:...

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Does Life Get Any Better Than Cookie Dough Frosting?

Posted by on 10:39 am in cookies, Recipes | Comments Off on Does Life Get Any Better Than Cookie Dough Frosting?

Does Life Get Any Better Than Cookie Dough Frosting?

    One word, incredible. That’s what people say when taking a bite of my cookie dough frosting. It’s as if you just dipped the top of that cupcake into a bowl of freshly made cookie dough! This frosting isn’t for the occasional sweet lover, it is for the die-hard, spoon-licking, hardly-any-left-to-bake, cookie dough lover. My cookie dough frosting is my exact chocolate chip cookie recipe, minus the baking soda and eggs. So yes, pregnant ladies, you may indulge. This is probably one of my most popular cupcake flavors to date. There is just something about eating cookie dough that will bring even the snootiest adult to his knees.       I put this cookie dough frosting on just about anything! It works great with vanilla bases cakes, chocolate cakes, chocolate-chip cakes, cookies, and yea, even ice cream! For these photos, I used my Big Boy Vanilla Cake recipe.       The smoothness of the frosting comes from the milk. The milk replaces the eggs, allows the dough to become creamy, and gives you the ability to pipe cakes. And there is no fear of eating raw egg in the cookie dough (which I might add, has NEVER been a concern in my family, LOL). Cookie dough frostings are super easy to make and basically any flavor cookie dough can be easily converted. Use this recipe as a basic guideline for making a base of a cookie dough frosting and then start adding your own flavors, crunches, or candies to the mix! And here’s an exciting fact, they CAN be made gluten free! I have made many gluten free Cookie Dough Cupcakes in my kitchen. Of course, just eliminate the flour and replace with your gluten free all purpose baking mix of choice. Even people with special dietary needs can enjoy the buttery sweetness along with everyone else. Let’s start baking…       Cookie Dough Frosting   Ingredients: 1 cup margarine, softened (2 sticks ) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant vanilla pudding 2 tsp pure vanilla extract 2-4 tbsp of milk (it will depend on your desired consistency for the frosting) 1 tsp salt 2 cups all purpose flour 2 cups mini semi sweet chocolate chips (again I prefer Ghirardelli brand)         Directions: 1. In an electric mixer, beat margarine until smooth. 2. Add in sugars and pudding. 3. Mix in vanilla and salt 4. Slowly stir in flour. It will be very thick. 5. Add milk one tbsp at a time. Once you add too much you can’t take it away so be careful. I like to use 3 tbsp because I want my piping to be able to stand up for a tall frosting look. 6. Stir in chocolate chips.     7. Put cookie dough frosting into a piping bag or ziplock bag and snip off end.       Pipe this yumminess on to whatever your little heart desires! Or grab that giant spoon and eat until the cows come home.  ...

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Soft & Chewy Chocolate Chip Cookies

Posted by on 1:34 am in cookies, Recipes | Comments Off on Soft & Chewy Chocolate Chip Cookies

Soft & Chewy Chocolate Chip Cookies

    Happy National Chocolate Chip Cookie Day! It only seems right to share my most favorite chocolate chip cookie recipe with you today! These are very easy and very tasty. I am picky with my cookies (just like my cake textures). My family and I love cookies that have a nice crunchy edge, but are moist and soft in the center. I love reheating these chocolate chip cookies the next day to enjoy the sweet, buttery goodness as if they just came out of the oven again! But honestly, most of the time, they don’t make it to see the next day after they were made.     These are a simple recipe and most people usually have the ingredients on hand. I would like to take a moment and explain to you why I use margarine. It is very important when baking these cookies to use a margarine that has 80% vegetable oil. This makes a huge difference in the cookies texture and how it bakes. Have you ever used butter in a recipe and the cookies come out thin and flat. Or have you used a margarine (whatever was on sale) with out even looking at the percent of vegetable oil and your cookies didn’t bake up the same as the last batch you made? The vegetable oil in margarine allows the cookie to puff up and look fuller. There is a simple explanation, according to Better Homes & Gardens, “The margarine should have 100 calories per tablespoon. Margarines with less than 80 percent vegetable oil have a high water content and can result in tough cookies that spread excessively, stick to the pan, or don’t brown well.” Many years back, I actually had never realized this was the problem with my cookies. I would buy whatever margarine was on sale or cheaper at the store and wonder why my cookies were always inconsistent. But, after actually reading my margarine boxes and making many batches,  I finally realized the problems were with my margarine choices. Hope this helps if you are puzzled, like I was! Now, let’s get baking…         Chocolate Chip Cookies Yields: 24 cookies Ingredients: 1 cup of margarine, softened (2 sticks and MUST be 80% vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant vanilla pudding (1 box) 2 tsp pure vanilla extract 2 eggs 1 tsp baking soda 1 tsp salt 2 1/4 cups all purpose flour 2 cups semi sweet chocolate chips ( I use mini)     Directions: 1. Preheat oven to 375 degrees. 2. With an electric mixer, beat margarine until smooth.     3. Mix in sugars, and pudding.     4. Stir in eggs, one at a time.     5. Mix in vanilla. Then salt and baking soda. 6. On lowest setting mix in flour. Be sure not to over mix the batter because it will also cause gluten to form (just like in cakes) and your cookies will be tough.     7. Slowly stir in chocolate chips.       8. With a 2 tbsp disher (ice cream scoop) scoop cookie dough balls onto a baking sheet.     9. Bake 11 minutes or until edges are slightly golden brown.     10. Allow to cool...

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There’s A Secret Hiding In My Double Chocolate Cookies, Mini Ghirardelli Squares-Baked In!

Posted by on 11:16 pm in cookies, Recipes | Comments Off on There’s A Secret Hiding In My Double Chocolate Cookies, Mini Ghirardelli Squares-Baked In!

There’s A Secret Hiding In My Double Chocolate Cookies, Mini Ghirardelli Squares-Baked In!

Everyone in my household LOVES Ghirardelli chocolate. We always have some bars, chips, or squares on hand. So, when I came across Ghirardelli’s new bags of mini chocolate squares in an array of flavors, it put a little skip in my step. These have been a staple in our house for over a month now. The newest flavor I came across was the Sweet Dark Chocolate Cookie Bits Mini squares. These are perfect for my little ladies, who can’t seem to get enough of anything with chocolate wafer cookies crushed inside! I was making my Chocolate Chocolate Chip Cookies last night and just happened to glance at our candy dish sitting across from me. Those little Ghirardelli mini squares caught my eye and the idea was born! I was excited to stuff my double chocolate cookies with a hidden secret for my family to bite into. The plan went into effect and I was on my way creating my sneaky sweet treat. It was a great feeling to crack these warm cookies open and see that Ghirardelli chocolate ooze out from the center! I knew I had created a new hit with my loved ones. The surprised look on each of their faces as the melted chocolate oozed down their chins was priceless. I plan on using ALL of the different flavored Ghirardelli mini squares in a lot of cookie recipes to come. It is a nice new twist to my already yummy recipes in my arsenal. This Double Chocolate Cookie recipe is an easy one. The chocolate in the center will ooze as long as the cookie is warm. When the cookie cools it will not run like pictured. If its been awhile since you baked the cookies and you are looking for that oozy bite. Then just pop it in the microwave a few seconds and there you go, just like it was out of the oven! Just be sure you have a glass of cold milk on hand. Let’s get baking.       Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80% vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand)     Directions: 1. Preheat oven to 375 degrees. 2. With an electric mixer, beat margarine until smooth. 3. Mix in sugars, cocoa and pudding. 4. Stir in eggs, one at a time. 5. Mix in vanilla. Then salt and baking soda. 6. On lowest setting mix in flour. Be sure not to over mix the batter because it will also cause gluten to form (just like in cakes) and your cookies will be tough. 7. Slowly stir in chocolate chips.     8. With a 2 tbsp disher (ice cream scoop) scoop cookie dough balls onto a baking sheet.     9. Using your hand, flatten the cookie dough ball...

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Gasp, Cookie Butter Stuffed Snickerdoodle Cookies!!

Posted by on 5:44 pm in cookies, Recipes | Comments Off on Gasp, Cookie Butter Stuffed Snickerdoodle Cookies!!

Gasp, Cookie Butter Stuffed Snickerdoodle Cookies!!

    I believe it is my civil duty to share this new recipe with you! These cookies basically speak for themselves, Cookie Butter Stuffed Snickerdoodles! Yup, this will be your NEW favorite cookie. Cookie Butter Stuffed Snickerdoodles were born the other day when the hamsters in my brain got to running. I was actually dipping a shortbread cookie into my Biscoff Cookie Spread Jar and thought, “why haven’t I tried filling a cookie with this stuff?!”. And so my mission began, figuring out how to stuff this buttery, cinnamon cookie spread into my super easy and tasty cookie dough. It actually came out perfectly the first try (which is really amazing considering that rarely happens). You see, cookies are my number 2 go-to sweet treat. They follow VERY closely behind cake (my first love). My mom is a cookie addict and claims that she has “never met a cookie she doesn’t like”. So, it is for that reason alone, I blame her for my “sit-down and eat an entire batch of freshly made cookies” problem! It is my birth right to eat as much cookie dough as possible before popping those dough balls into the oven. There is a simple explanation for this cookie sickness, let me amuse you…     A long time ago (in the 80’s) when I was 10, it was late in the evening and my mom decided to make chocolate chip cookies. I eagerly helped, knowing I would be indulging in that buttery, sweet dough before bedtime. As the dough was mixing,  I quickly turned my head and, in a blink of an eye, my butt length hair got sucked right into the electric stand mixer’s beater! Ahhh, my hair became tangled all the way to my scalp! Seriously, no lie! Here I am with perfectly washed hair, stuck in a very heavy mixer’s beaters and unable to move my head! All I could think about, at that age, was “do I have to go wash my hair again?”. My panic stricken mom called the neighbor to help in my flattering catastrophe. I can’t even imagine what this man thought seeing my head tightly wound in cookie dough (although I believe his only concern was if my mom was going to throw it all away). But to make a long story short, after quite sometime of detangling and shampooings, I was free of my cookie dough treatment. I believe from that moment on, somehow the cookie dough was absorbed into my bloodstream which has created an abnormally large craving for that stuff (wink, wink). Excuses, excuses, I know. There’s just no self control…       Back on track. These cookies are my super easy Snickerdoodle recipe filled with Biscoff’s Cookie Spread. They are soft and chewy. When these cookies are warm and broken in half they ooze Biscoff Cookie Spread. I pray this cookie spread NEVER goes away because I may find myself paying large sums of money on the black market just to get my hands on a jar. That is for another time, as for now, Biscoff’s cookie spread is widely available in all of my grocer’s stores (except when sold out, which seems to be often). I am a huge coffee drinker and these are probably my favorite coffee...

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Cookie Butter Lover’s Stuffed Cupcakes, Only With Biscoff Of Course!

Posted by on 10:46 am in Cupcakes, Recipes | Comments Off on Cookie Butter Lover’s Stuffed Cupcakes, Only With Biscoff Of Course!

Cookie Butter Lover’s Stuffed Cupcakes, Only With Biscoff Of Course!

    You probably thought I would be over my cookie butter issues by now, but nope! I must admit, I dream of this stuff. Those who know me really well are not surprised that my new obsession was added to my “life’s necessities” list. Taco Bell and Starbucks are among those on the top of my chart, followed closely with Jello’s instant pudding (right Sam?). My Cookie Butter Lover’s Cake has been a huge hit among friends, family, and the internet. I am so excited and happy y’all are enjoying that sweet, Biscoff Cookie Butter Lover’s Cake as much as I have. I have to limit how much I make cakes like that because I would certainly be eating it for breakfast, lunch, and dinner! I LOVE that recipe so much (and because I need to limit my intake), I decided to make it into cupcakes, but FILL THEM with Biscoff’s Cookie Spread. I thought this would be a splendid surprise, biting into that moist, tasty cake and having a pure, smooth bite of Biscoff Cookie Spread pop in your mouth! YUMMY IN MY TUMMY!!!!!       This is a simple recipe. The filling is extremely easy and needs no doctoring or mixing because it is straight from the Biscoff Cookie Spread jar! Let me just tell you how much your party goers will ADORE this recipe. Be prepared to sign autographs, take pictures, and of course, share my blog for the recipe passing! Just look at how Gwennie, our 16 month old, behaved when I stole a bit of HER dessert cupcake!       Let’s get baking!   Cookie Butter Lover’s Stuffed Cupcakes Yields: 24 standard size cupcakes     For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff* cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH)     Directions: 1. Preheat oven to 375. Line cupcake pan with paper liners. 2. Sift over a dry ingredient bowl the flour, baking powder, baking soda, and salt. 3. In an electric mixer combine oil and sugar. 4. Add in eggs, then instant pudding. 5. Next add cinnamon and vanilla extract. 6. Mix in cookie butter and beat medium to medium high about 30 seconds. Be sure to scrap sides of bowl. 7. Stir in buttermilk. 8. On lowest mixer setting, slowly stir in flour. When dry ingredients are mostly mixed in, turn off mixer and finish combining thoroughly by hand. Be sure to incorporate bottom! 9. Fill cupcakes. Use a 2 tbsp disher and fill liners 2/3rds way. 10. Bake cupcakes 10-12 minutes at 375.Tops will raise and spring back after touching lightly or use the toothpick method and insert into center. If it comes out clean, it’s done. 11. Allow cupcakes to cool in pan 5 minutes then move to cooling rack. Prepare frosting.     Biscoff Cookie Spread Buttercream   Ingredients: 1 cup salted butter, softened 1 cup vegetable...

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Chocolate Pumpkin Spice Latte Cake

Posted by on 3:46 pm in cake, Recipes | Comments Off on Chocolate Pumpkin Spice Latte Cake

Chocolate Pumpkin Spice Latte Cake

    Everyone who knows me well, knows that I am an admitted Starbucks addict. It is not a hidden secret. If the company offered stock for their best customers, I would be one of their top share holders. When we lived in Santa Monica for a year, our apartment was on top of a Starbucks, which fueled my addiction. It became very apparent that I had a problem when my then, 2 year old daughter, could order my drink verbatim. My coffee habits have become the butt of many jokes in my family and each of our daughters can down an entire latte themselves, if allowed. Admittedly so, each child can tell a barista what mommy drinks with no coaching whatsoever. And my expensive habit becomes almost a daily, morning adventure when the littles are back in school. Unfortunately, the Starbucks on my school drop-off route offers a drive-thru which makes it all too easy to get my fix. I am your usual iced vanilla latte drinker, but come fall the minute pumpkin spice becomes available count me in! My family eats pumpkin year round, it isn’t just savored for the fall and winter months because, my goodness, it is just way too good to eat half of the year! Anything pumpkin is eaten within a day or two, so I must make a double batch. I am very happy to say, that the little ladies are big fans of pumpkin desserts. Taking into account my family LOVES pumpkin, LOVES chocolate, and LOVES coffee, I decided to create this awesome cake for dessert tonight! It is the perfect combination of chocolate and pumpkin spice. The light and fluffy coffee buttercream gives this cake the familiarity of a Starbucks Pumpkin Spice Latte. My creation is heaven for that coffee lover. I promise you the work that goes into this cake is worth every waking minute. Now, you will probably think, I have to make two different cakes from scratch?! Yes, but each recipe is fairly simple and you can place any extras in the freezer for months. So, on a rainy day, when your children start school, or for that special someone’s birthday… This cake is worth the effort, I promise. Chocolate Pumpkin Spice Latte Cake has 2 layers of my moist chocolate cake, a layer of pumpkin spice cake, and coffee buttercream. It is topped with a semisweet ganache, crumbled pumpkin spice cake and coffee beans for that picture perfect look. Now, I would have preferred to dress this pretty lady in those wonderful chocolate covered espresso beans, but I didn’t have any on hand (because they disappear very quickly in our house). So just be aware, you should probably pick up a box of those delightful chocolate covered espresso beans when buying ingredients for this cake because they are fabulous. I knew that this cake would be a winner in our house, so instead of making my typical 4″ mini cakes, I upped the size to a 6 inch. These cake recipes make a bunch of cake. My plans for desserts the next few weeks will use these base cakes. I hope y’all will find yourself doing the same. Remember, my cakes are awesome when left “naked” and frozen for a couple of months. You will have...

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Gluten Free Pumpkin Muffins, Not Cupcakes!

Posted by on 3:51 pm in breakfast, Cupcakes, Recipes | 1 comment

Gluten Free Pumpkin Muffins, Not Cupcakes!

    It seems that I get at least 2 requests for my gluten free recipes a week. Diets may change, people choose a healthier lifestyle, or a necessity to change eating habits due to a medical issue, but the common “whoa” of this diet is the need to have that special treat from time to time. I was challenged with the gluten free recipes 3 years ago. My daughter’s preschool teacher has a gluten free diet. There are always little kiddos bringing treats to school for birthdays and snacks, but what about those who cannot partake? I don’t like leaving anyone out and especially someone who has the power to fail my child (wink, wink). Any-who, my voyage with my cupcake truck also led me to discover that gluten free was becoming more and more popular and I had to switch things up. A lot of the gluten free desserts I had eaten were not that moist and tended to have a cardboard flavor and texture. It was my mission, 3 years ago, to learn how to bake gluten free and make it just as good as my original recipes! By golly, I did it. Not only did I learn how to convert my super, moist cakes and cookies to gluten free, but I also learned how to convert them to vegan if necessary (yes, that’s right, NO eggs or butter). However, I have yet to attempt eliminating soy from my recipes, I see that in the distant future also.   My second daughter, Gabby is obsessed with pumpkin muffins. She isn’t your typical 5 year old who begs for the most heavily frosted cupcake on the table. Gabby would much rather take that naked pumpkin muffin sitting on the counter every other little kid ignored. When Gabs asks me to bake my pumpkin muffins, she insists that they be gluten free because they are healthier! I swear, not exaggerating at all, this kid has taste! My darling also declares, ” there shall be no frosting on top, so they can be eaten for breakfast”. I am happy at least one of my daughters enjoys a bit healthier dessert choice. Now, don’t get me wrong, this kid can scarf a piece of chocolate cake down like there’s no tomorrow, but if there is one of my pumpkin muffins sitting around; she prefers to snatch one of those.     This is a cute video of my Gab’s teaching other kids how to bake. There is a recipe contest for kids through Kiwi magazine. Both of my older girls have gotten the competition bug too. They both insisted on entering this contest to be the next kid’s chef 2014. I am proud of both my little ladies. They each worked super hard baking in these videos. All of my girls have grown up in the kitchen, just like me, so it is second nature to them to run that stand-mixer! However, I am not really sure why Gabby’s head didn’t show on the video because I could see her just fine while shooting. So forgive her momma for making her headless half the time (I’m really technologically illiterate).           Ingredients: 1/2 cup organic white sugar 1/2 cup organic brown sugar 3/4 cup organic canola oil...

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My Cookie Spread Obsession Continues…Super Easy, Biscoff Cookies & Swirls Ice Cream

Posted by on 6:09 pm in Other Desserts, Recipes | Comments Off on My Cookie Spread Obsession Continues…Super Easy, Biscoff Cookies & Swirls Ice Cream

My Cookie Spread Obsession Continues…Super Easy, Biscoff Cookies & Swirls Ice Cream

    This weekend, I found myself eating spoonfuls of Biscoff Cookie Spread (yes, again). Geeze, that stuff is WAY addicting and there is no way you can eat just one bite! I can’t even tell you how the thought of this warm, cinnamon, buttery goop just makes me drool. Yeah, I am in serious need of cookie spread counseling, I know… I had the idea of turning this fabulous stuff into ice cream. No, not the homemade, churn-your-own ice cream kind. But the simple, fast, and tasty way to make your own flavored ice cream at home. YES, you CAN do this too, I promise. This Biscoff Cookies and Swirls Ice Cream was gone in 2 hours, that’s right 2 hours. I would love for Biscoff to take this idea and run with it! I took my family’s favorite, store-bought, vanilla ice cream and mixed in crushed Biscoff cookies and swirled in a bunch of Biscoff’s Cookie Spread. It’s ok to say OMG at this point…The picture on top pretty much speaks for itself. These were the mini cones I made for my little ladies. They could have certainly eaten a full sized cone, but then there wouldn’t have been enough left for my late night gorging.     I smartly and very tastefully dressed these mini cones with a melted Biscoff Cookie Spread drizzle and half of a Biscoff cookie. This made the perfect, summer afternoon treat.     But wait, you know I didn’t stop there! OH NO, this Biscoff Cookie and Swirls Ice Cream had so many possibilities and the outcomes are endless! I took that amazing, cold, delicious cookie concoction and made them into sundaes…       and ice cream sandwiches!       These creamy cinnamon-nie treats were incredibly delectable. I actually made more the next day. My girls are really just adoring this Biscoff Cookie and Swirls ice cream, just look at the happiness in her mouth!       Are you ready for my super simple, anyone can make it, Biscoff Cookies and Swirls Ice Cream? Welcome to your new craving!     Biscoff Cookies & Swirls Ice Cream   Ingredients: 2 cups of your favorite vanilla ice cream, softened 1 1/2 cups crushed Biscoff cookies (about half a package) 1 cup Biscoff Cookie Spread       Directions: 1. Sit your 2 cups of ice cream out in a large mixing bowl. We want it to become soft and melted, so it will be easier to mix our Biscoff goodies into. 2. While your ice cream is softening (you can always stick it in the microwave 30 sec-1 min), in a food processor crush your Biscoff Cookies.     3. Dump your cookie crumbs into the vanilla ice cream. With hand-held electric mixer, mix Biscoff cookie crumbs in thoroughly. 4. Add in cookie spread, but don’t mix well. We want it to be chunky and have large swirls and bits through out the ice cream.     5. Cover bowl with plastic wrap and place in freezer for at least 4 hours. It will scoop the best if it sits overnight (if you can wait that long). 6. Whether you are making cones, sandwiches, or sundaes you will want to take about 1/3-1/2 cup of the pure Biscoff cookie...

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Southern Charm Cake

Posted by on 5:03 pm in cake, Recipes | Comments Off on Southern Charm Cake

Southern Charm Cake

    I found my fruit basket left with only 4 Georgia peaches left. That made yesterday’s dessert feature very easy, but what to make? I had a couple of my 4 inch Big Boy Vanilla Cakes left from a couple of days ago (don’t despair, the were wrapped tightly in plastic wrap and tucked away in the freezer). I have mentioned before that my cake bases freeze extremely well and taste just as fresh when thawed. I hate having a bunch of left overs that end up in the trash so, I have learned to portion correctly. Ok, back on track-Southern Charm Cake….   I wanted to make my dessert warm and spicy. I, again, wanted a light whipped cream to sweeten up my peaches just a bit. I love taking vintage, southern recipes and giving them a new twist. That is basically the idea behind my Southern Charm Cake. The base, as stated earlier, is a vanilla sponge cake. I am actually really digging my “open faced” cakes lately (as if you couldn’t tell). Then I chose to liven things up a bit with a peachy pecan pie filling. Trust me, this is no ordinary pecan pie filling!  This peachy pecan pie filling is made with chopped fresh Georgia peaches and dark rum! Oh my it is a nut lover’s delight. It has a nice soft peach flavor and leaves a rum-cinnamon taste on the back of your palate. My Southern Charm Cake was smothered in my delicious stabilized vanilla whipped cream. Then I topped that pretty southern belle with a couple of slices of fresh peach and whole pecans.   My mini Southern Charm Cake is sure to charm the pants off of any dinner guest. Her looks are undeniably beautiful and packs a punch of flavor that the most traditional southerner couldn’t argue against. Let’s get baking     Southern Charm Cake Yields: 4-4″ circular cakes       Ingredients: For the cake: 1/2 cup unsalted butter, softened 1 cup granulated sugar 1/4 cup instant vanilla pudding (half the box) 2 eggs 1 tsp pure vanilla extract 1 cup buttermilk 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 cups cake flour (presifted at least 4 times BEFORE measured)   Directions: For Big Boy Vanilla Cakes you can refer to this previous post for pictures.   BEFORE STARTING THIS RECIPE: PLACE A MIXING BOWL AND BEATER IN THE FREEZER SO IT WILL BE VERY COLD FOR MAKING THE STABILIZED WHIPPED CREAM. 1. Preheat oven to 375 degrees. Prepare cake pans with nonstick baking spray. 2. Presift your cake flour at least for times in a separate bowl. This is CRUCIAL that you ONLY use CAKE FLOUR!!!!! Otherwise your cake will be dense and dry. Measure 2 cups of cake flour after you have sifted at least 4 times and it becomes very airy and silky. (There is a huge difference between self-rise flour and cake flour. Please be sure your box says “cake flour”). 3. With the measured cake flour in a sifter, add baking powder, baking soda, and salt. Sift together in a bowl and set aside for later use. 4. Using an electric mixer, beat butter on high until smooth and creamy. 5. Add sugar mix on medium-high to high...

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Mini Mason Jar S’mores Shakes…That Makes Me The Most Awesome Mommy!

Posted by on 3:32 pm in Other Desserts, Recipes | Comments Off on Mini Mason Jar S’mores Shakes…That Makes Me The Most Awesome Mommy!

Mini Mason Jar S’mores Shakes…That Makes Me The Most Awesome Mommy!

    Three of my sweet little ladies are attending gymnastics summer camp this week and they are loving it! I won’t lie, I am actually loving it too because they come home at 3:30 and are pretty much exhausted. After I dropped the gymnasts at camp, I stopped in to browse Old Time Pottery. I LOVE this store. It is extremely dangerous for my wallet, especially with the isles of glassware, tableware, and let’s not even talk about the unique bakeware!  Anyway, I came across these tiny mason jar mugs for only $0.89! They are too cute. The mini mason jars are made of glass, have handles, and only hold 4 ounces of liquid! They make the perfect, fancy mug for my little ladies. And I knew just what to fill them with. I wanted the girls to know that momma missed them even though they are gone for only 6 hours. I also thought these ice cold shakes would be a nice treat in this 100+ degree weather.   These are the most amazing and creamy mini sweet shakes you can imagine! My recipe for the perfect Ghirardelli chocolate s’mores shake is the perfect mini treat. Mini S’mores Shake has the perfect ratio of creamy vanilla ice cream, crushed graham crackers, and Ghirardelli Mini Chocolate Chips blended together. I then pour in a little melted Ghirardelli chocolate on top of the shake, which gives my Mini S’mores Shake an even richer flavor! Next smash in a marshmallow and toast it with a kitchen torch. Drizzle some more of that melted Ghirardelli chocolate and break apart a graham cracker for that eye catching garnish. Tah-dah!       Mini Mason Jar S’mores Shake Yields: about 2 1/2 cups of shake Ingredients: 1 1/2 cups vanilla ice cream 1 cup crushed graham cracker crumbs 1 cup Ghirardelli Mini Chocolate chips 1/2 cup of milk plus 1 tbsp marshmallows     Directions: 1. In a blender, liquefy ice cream, graham crackers, mini Ghirardelli chips, and milk (reserve the 1 tbsp of milk for later use).     2. Stop when it is a consistency you like. You may add more milk for a thinner shake. Pour in mini mason jars.     3. Melts about a half cup of mini Ghirardelli chocolate chips in a microwave safe bowl about 30 seconds. Stir and repeat microwaving 30 seconds until smooth. 4. Add tbsp of milk to melted chips and stir until thin. 5. Spoon chocolate on top of shake in mini jars.     6. Smash in a marshmallow and toast it with a kitchen torch. 7. Drizzle melted chocolate on top of marshmallow and break a whole graham cracker into pieces. Place in mini jar as garnish. 8. Don’t forget to place a cute Ghirardelli Mini Square at the base for that serving appeal! Enjoy!    ...

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Drunken Peaches N Cream Cake, My Guilty Pleasure

Posted by on 5:31 pm in cake, Recipes | 1 comment

Drunken Peaches N Cream Cake, My Guilty Pleasure

    This invention of mine is epic! I would like to declare myself insane after I tell you about my newest dessert. Drunken Peaches N Cream Cake! Ohhhh, just the name rolling off my tongue makes me drool for this sweet, tart, buttered-rum goodness. My new cake will make people who don’t like peaches rethink their tastebuds. I am one of those people! I am not really a peach fan, but I am a fan of this cake. The peachy taste is not overbearing and is complimented by my butter rum glaze I poached them in. I had 8 fresh peaches in my house and I wanted to venture into a fruit topped dessert tonight. I am in LOVE with dark rum, it just gives a warm and inviting flavor to my palate. In my middle age, I have grown fond of this adult beverage and it is always in my cocktail of choice. Now, this cake will be for the adults only in my house because the littles detest peaches and definitely don’t do “rum” flavored anything.   I wanted this cake to represent a dessert from the old south, but couldn’t decide if I wanted peaches and cream or peach cobbler. So, I actually combined the two ideas and then made a sick twist of incorporating dark rum. I was so tickled at the idea, I couldn’t peel my fresh peaches fast enough! In fact, I was trying to peel them so quickly, I ended up slicing the skin off of the top of my pinkie finger (and I wish I could say I was lying, but it is the unfortunate truth). After 3 of my lovely ladies helped tend to my gushing wound with many cartoon band-aids, I finished up cleaning, peeling, and slicing my ripe peaches. Now all my girls can talk about is how they saved mommy and planting the peach pits to see if a stalk will grow (I guess that will be our weekend fun).     The idea of this cake was to have a summer lightness to each bite. I didn’t want a thick glaze or a heavy buttercream overpowering the natural flavor of the fresh peaches. My plan was to make my simple, vanilla, stabilized whipped cream that I could scoop a dollop on top of the cake and not worry about it drooping over time. I think this cake is super duper pretty and deserves to be in the spotlight on the kitchen table a bit before it is devoured. Drunken Peaches N Cream starts with my Big Boy Vanilla Cake, which is moist and airy. The top of the cake is then dipped into the peach, butter rum glaze to soak in that amazing flavor.  Followed by a generous topping of the cooked peaches and a heaping scoop of my vanilla whipped cream. Top that pretty cake off with a single peach, drizzle a bit more glaze and finish up with a sprinkle of cinnamon sugar and you are good to go! The aroma, alone, is enough to make you drool. Let’s start baking.         Drunken Peaches N Cream Cake Yields: 4-4″ circular cakes   Ingredients: For the cake: 1/2 cup unsalted butter, softened 1 cup granulated sugar 1/4 cup instant vanilla pudding...

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Wake Up Your Tastebuds With My Ricotta Orange Marmalade Buttermilk Cakes

Posted by on 10:32 am in cake, Recipes | 2 comments

Wake Up Your Tastebuds With My Ricotta Orange Marmalade Buttermilk Cakes

    Allow me to introduce you to my newest, little sweet-tart, Ricotta Orange Marmalade Buttermilk Cake. Yeh, the name is quite a mouthful, but this mini cake has too many features and I didn’t want to leave the exciting ones out. Y’all know I’m not a big fruit dessert person, but I know many people who are. I have had tons of requests for fruity cake and cupcake recipes. Once again, I found myself searching the pantry hoping for a unique or overabundant ingredient to jump out at me. Why do I have so many flavors of jam, jellies, and marmalades in my cupboards, I will never know, but I decided today would be a great day to showcase orange marmalade. It hasn’t been too sunny in Orlando, lately. Seems as if the rain is coming earlier and staying for longer periods of time each day. I can only say that living in the “orange state” has inspired me to feature a summery fruit on this rainy, Sunday evening. I wanted to have my simple, yet big on flavor, Big Boy Vanilla Cake as a base to these mini cakes. My Big Boy Cake is a buttermilk cake and only seems fit when representing a southern state in this dessert. I had a container of ricotta cheese and wanted to incorporate it into a glaze of some sort. I also wanted this cake to feel light and summer-ish, something you would find at a southern ladies’ luncheon, which made me realize covering this petite cake in buttercream wasn’t an option. My Ricotta Orange Marmalade Buttermilk Cake is very moist because of all the buttermilk. There is just a bit of tartness to each bite from the pure orange marmalade layered between the sweet cakey layers  The mini cakes feature a little ring of ricotta and cream cheese frosting, just enough to hold the orange marmalade in tight.  And finally, this fruity dessert is coated in a ricotta based orange marmalade glaze, which has a hint of cinnamon for the “wow” factor. Hopefully, this recipe will get some on-lookers and respect from the judges of The World Food Championships. I will be submitting this tiny baby later this week. Wish me luck!       First, we will start with the buttermilk cake of this recipe. You can always refer to my Big Boy Vanilla Cake post for more thorough baking instructions.   Ricotta Orange Marmalade Buttermilk Cake Yields: 36 standard cupcakes or 8-4″ circular cakes     For the cake Ingredients: 1 cup unsalted butter, softened 2 cups granulated sugar 1/2 cup instant vanilla pudding (half the box) 4 eggs 2 tsp pure vanilla extract 2 cups buttermilk 1 1/2 tsp baking powder 1 tsp baking soda 1 tsp salt 4 cups cake flour (presifted at least 4 times BEFORE measured)     Directions: 1. Preheat oven to 375 degrees. Line 36 standard size cupcake tins. Or prepare cake pans by using nonstick baking spray. 2. Presift your cake flour at least for times in a separate bowl. This is CRUCIAL that you ONLY use CAKE FLOUR!!!!! Otherwise your cake will be dense and dry. Measure 2 cups of cake flour after you have sifted at least 4 times and it becomes very airy and silky. (There is a huge...

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Bittersweet Pumpkin Caramel Cream Brownies

Posted by on 5:14 pm in Brownies, Recipes | Comments Off on Bittersweet Pumpkin Caramel Cream Brownies

Bittersweet Pumpkin Caramel Cream Brownies

    Pumpkin and chocolate are a great combination in my little head! Today, the littles were requesting my brownies as an afternoon delight. I had to oblige because who can turn down a perfectly moist, rich brownie? Ahh, but for the adults in the family, I felt the need to make it a little more special. I have been really craving pumpkin after cleaning out my baking cabinets and finding a ton of Jello’s instant pudding pumpkin spice mix. I had the strong urge to make a pumpkin cream cheese filling and turn my brownies into a sandwich. Then to further jazz this thing of beauty up, I broke out my hidden stash of pumpkin caramel. This brownie stack is really quite dreamy. The bittersweet chocolate compliments the mildly, sweet and thin pumpkin cream cheese filling. My pumpkin filling is very mousse like, but much thinner. I feel that even though this should be featured in fall, it still makes for a delightfully, sophisticated treat at the end of a lovely soiree.               Bittersweet Pumpkin Cream & Caramel Brownies Yields: 10-2″ brownie circles   Ingredients: 10 Tbsp unsalted butter 1 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup good cocoa powder (I love Ghirardelli brand) 1/4 tsp salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA) 2 tsp pure vanilla extract 2 eggs 1/2 cup mini semi sweet chocolate chips (I love Ghirardelli as well) 1/2 cup all purpose flour   1. Preheat oven 325 degrees. Line a 8×8 pan with tin foil for easy removal after baked and cooled. I also like to spray the foil with nonstick spray.   2. Put about 2 inches of water in the pot and place on burner using a medium to medium-high heat. Place pyrex bowl on top. You are using a double boiler method for these brownies, trust me it makes a huge difference!   3. Place butter in the pyrex bowl and melt thoroughly using a whisk to stir out lumps. Add both sugars, cocoa powder, instant coffee, and salt. Mix on double boiler until mixture is completely wet looking and well combined. Remove bowl from heat and set aside for about 5 minutes until just warm.   4. Add 2 eggs when the mixture is not hot enough to cook the eggs (yuck, can you imagine?). Mix eggs well and add vanilla.   5. Mix in flour and finally add the mini chocolate chips. Batter will be thick. Using a spatula, pour into prepared pan.   6. Bake at 325 for 25 minutes. Toothpick will be mostly clean and edges will definitely look done. Allow to cool completely before removing the tin foil from pan.   7. When thoroughly cooled, cut 10 2″circle brownies and set on tray or plates for serving. Prepare pumpkin cream.     Pumpkin Cream Ingredients: 1 cup softened cream cheese 1 box Pumpkin Spice instant Jello* pudding 1 cup sweetened condensed milk 1 container of whipped topping, thawed 1 tsp cinnamon   Directions: 1. In an electric mixer, beat cream cheese until smooth. 2. Add in instant pudding and mix well.     3. Stir condensed milk and cinnamon.     4. Fold in whipped topping.     This stuff is so tasty...

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“Give Me Samoa That Cake” An Ode To My Favorite Girl Scout Cookie

Posted by on 5:55 pm in cake, Recipes | Comments Off on “Give Me Samoa That Cake” An Ode To My Favorite Girl Scout Cookie

“Give Me Samoa That Cake” An Ode To My Favorite Girl Scout Cookie

      There is nothing more exciting than having those cute little Girl Scouts ring your doorbell or chase you down in the grocery parking lot to sell you a box of their scrumptious cookies. I am always sad when our freezer stash of these crunchy, treats disappear. I was craving the famous “Caramel Delites” AKA “Samoa” cookies (that’s how old I’ve become, they changed their names?) and figured that would make the perfect dessert for tonight. Instead of cookies, I wanted to use the Samoa’s flavors and make them into a mini cake.     My dilemma lately are leftovers! I LOVE to bake and eat sweets, but now that I am older my body just can’t handle all that good stuff. So yes, I have had to limit my sweet intake. All in moderation, right?  You see, my problem is that I have new, freshly, baked goods sitting and looking at me all day long. They talk to me and say “go ahead Juli, just one more bite” and I simply just can’t resist. So, I have decided that bringing a left over box of my goodies to playdates, local employees, and my daughters’ teachers and coaches was a good solution. But, it is definitely forming a bit of a habit. And if there is a day where I attend an event without a bakery box in hand, there are frowns all around. I have become known as the “cupcake lady”. That’s right, the people in my local community and family activities may not know my exact name, but they certainly know I am usually covered in sugar, flour, or some other type of baking ingredient! And having 4 young children, I am pleased when my clothes are covered in something edible .       This pretty cake is big on flavor but mini in size! I baked my decadent coconut chocolate cake in 2-4″ circle pans. It can feed 4 people a good size piece or 6 people a nice sized sliver. This will probably be my new go to size for our nightly desserts. It is really a thing of beauty and you can’t appreciate the itty bitty cuteness from the pictures. My mini Samoa cake features a moist, chocolate-coconut cake with coconut-almond cream cheese frosting. Then I coated it with toasted coconut, homemade caramel sauce and semi-sweet ganache. Double drool! Let’s get baking!       Give Me Samoa That Cake Yields: 28 standard cupcakes or 6-4″ circle cakes   For the cake Ingredients: 2 cups of granulated sugar 3/4 cup cocoa powder 1/2 cup oil 1/2 cup instant coconut pudding (1 box) 1 cup chocolate milk 2 eggs 1 tsp pure vanilla extract 1 cup coffee 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt     Directions: 1. Preheat oven to 375 degrees. If making cupcakes line pan or prepare cake pans with nonstick baking spray. 2. In a sifter over the dry ingredients bowl, sift flour, baking soda, baking powder, and salt. Place aside. 3. Make coffee ( I heat 1 cup of water in microwave and add 1/2 tsp instant coffee grounds). 4. In an electric mixer combine sugar, cocoa, and pudding.     5. Add in oil. Then chocolate milk and...

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A Successful Experiment! Creamy Celery & Almond Cupcakes

Posted by on 10:35 am in Cupcakes, Recipes | Comments Off on A Successful Experiment! Creamy Celery & Almond Cupcakes

A Successful Experiment! Creamy Celery & Almond Cupcakes

        Creamy Celery & Almond Cupcakes The challenge of my baking today takes on celery! Yes, people, celery. It is perfect timing to tie this concoction into my baking with veggies recipes. I had a fresh stalk of celery just awaiting me in the refrigerator. Off to work I go, disguising more vegetables in a delightfully sweet treat for my little girls. This cupcake recipe combines the flavors of bold celery, almond, and cinnamon. It’s really quite a combination. The celery comes through strong after you swallowed the last bite! It is reminiscent of a zucchini or carrot cake but definitely shows pizazz with an almond-celery cream cheese frosting! Let’s get chopping!         Creamy Celery & Almond Cupcakes Yields: 15 standard size cupcakes For the cake Ingredients: 2 eggs 3/4 cup vegetable oil 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 tsp pure almond extract 1 cup all purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 tbsp cinnamon 1 cup shredded fresh celery (dry slightly with paper towel) 1/4 cup instant vanilla pudding mix (half box)     Directions:   1.Preheat oven to 375 degrees and line 15 standard cupcake cups. 2. With a food processor, shred fresh celery stalks including the leaves. Place the shredded celery on a paper towel to soak up a lot of the water. Then place shredded celery in a dry ingredients measuring cup.     3. In a sifter, over a dry ingredients bowl, measure and place the flour, baking soda, baking powder, and salt. Place aside. 4. In an electric mixer, place oil and both sugars. 5. Mix and then add eggs one at a time. 6. Next mix in instant vanilla pudding mix, cinnamon, and almond extract. 7. Then add in celery. Batter will be watery.     8. Slowly, on the lowest setting, stir in sifted dry ingredients. Once most of the dry ingredients are combined, turn off mixer and mix thoroughly by hand. Be sure to scrap sides and bottom. 9. With a 2 tbsp disher (ice cream scooper), place batter into lined pans 2/3rds way full. Bake 10-12 minutes until tops spring back or toothpick inserted into top center comes out clean. 10. Allow to cool in pan for 5 minutes. Then move to a cooling rack. Meanwhile start your frosting.           Celery & Almond Cream Cheese Frosting Ingredients: 1/2 cup salted butter, softened 1/2 cup cream cheese, softened 1/4 cup vegetable shortening 1 tsp pure almond extract 1/2 tsp cinnamon 1/3 cup shredded fresh celery, dried thoroughly 4 cups powdered sugar   Directions:   1. In an electric mixer, beat butter, cream cheese, and shortening until smooth. 2. Press the 1/3 cup shredded celery in a paper towel until completely dry. Set aside.     3. Add almond extract and cinnamon to butter mixture. 4. Slowly mix in powdered sugar. 5. Finally add celery. 6. Place frosting in a piping bag with frosting tip. Pipe cooled cupcakes with 2 turns of the frosting bag finishing in the center.     Enjoy your celery in this new and fun...

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Biscoff Cookie Spread Transformed Into…Cookie Butter Lover’s Cake

Posted by on 5:38 pm in cake, Recipes | 5 comments

Biscoff Cookie Spread Transformed Into…Cookie Butter Lover’s Cake

    HEELLLLOOOOOO BEEEAAAAUUUUTIFUL! This cake is a thing of beauty! I can’t believe how happy everyone is with my new Cookie Butter Lover’s Cake. But, in all fairness, how can you look at this sweet goodness and NOT grab a fork?! My entire family and I are COMPLETELY head over heels for Biscoff’s Cookie Spread. It is heaven on a spoon. Seriously, don’t tell on me, but, I just bought 4 jars and I’m 100% sure they will disappear in a few days. Biscoff’s Cookie Spread is my new sweet tooth addiction. I crave this stuff something awful and my little girlies think it’s an acceptable breakfast item on toast. Ugh, just like their momma!     Biscoff’s Cookie Spread has been described as “Nectar From The God’s” and I certainly can’t disagree! The light and creamy flavors of cinnamon and Biscoff cookies gets my bells and whistles blowin. It’s no wonder I can’t stop thinking about the assortment of desserts I can create. I want to feature this spread in an array of desserts. But first, my heart must hold true to an old-fashion layer cake. The idea of reconstructing my peanut butter cake recipe and using Biscoff’s Cookie Spread, got me super excited. My plan was to not make the batter of this cake super sweet because I was planning on drenching this sponge in cookie spread! Plus, there was no doubt, I was going to top this cake with the most amazing, not overly sweet, super creamy, Biscoff Cookie Spread Buttercream! Can’t just stop there! I must further my Biscoff cookie and cookie spread obsession by crushing Biscoff cookies and smooshing them into the sides and top of the cake. Then top that purty-baby-cake off with melted Biscoff Cookie Spread! Are you drooling yet? It’s ashame it’s already gone because I would be taking a very unlady like bite right about now. So enough chit-chat let’s bake!       Cookie Butter Lover’s Cake Yields: 24 standard cupcakes or 1-3 layer 6″ cake (feeds 10-12)   For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff* cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt     FOR THIS CAKE YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 1 PACKAGE OF BISCOFF COOKIES       Directions: 1. Preheat oven to 375 for cupcakes or 350 for cake. For cupcakes line pan with paper liners or for a cake, prep pan with nonstick baking spray. 2. Sift over a dry ingredient bowl the flour, baking powder, baking soda, and salt. 3. In an electric mixer combine oil and sugar. 4. Add in eggs, then instant pudding. 5. Next add cinnamon and vanilla extract. 6. Mix in cookie butter and beat medium to medium high about 30 seconds. Be sure to scrap sides of bowl. 7. Stir in buttermilk.     8. On lowest mixer setting, slowly stir in flour. When dry ingredients are mostly mixed in, turn off mixer and finish combining thoroughly by hand. Be sure to...

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Caramel Infused Sweet Potato & Carrot Cake, Time To Eat Your Veggies

Posted by on 9:27 pm in cake, Recipes | Comments Off on Caramel Infused Sweet Potato & Carrot Cake, Time To Eat Your Veggies

Caramel Infused Sweet Potato & Carrot Cake, Time To Eat Your Veggies

    There is nothing more comforting to me than a home that smells of warm cinnamon. Yes, it may be summer, but I want a warm spice cake! I also wanted to incorporate some veggies into dessert today. I am determined to get these girlies to eat some of nature’s goodness. I had a can of sweet potatoes hiding in my pantry and a freshly shredded bag of carrots. These make a perfect pair, especially when covered in cream cheese frosting. Yea, maybe this isn’t the “healthiest” way to eat your vegetables, but it certainly couldn’t hurt. I am really into making homemade caramel these days. Super simple and super easy. My sneak attack for disguising these orange vegetables was to infuse the cakes with my homemade caramel sauce. The plan sounded great, now to bake it up quickly, before those little eyeballs spot the vegetables going in the batter!   Caramel Infused Sweet Potato & Carrot Cake Yields: 1-6 inch 4 layer cake or 28 standard cupcakes           Ingredients: For the cake 1 1/4 cups vegetable oil 1 cup granulated sugar 1 cup light brown sugar, packed 4 eggs 1/2 cup instant vanilla pudding (one box) 2 tsp pure vanilla extract 1 1/2 tbsp cinnamon 1/2 tsp nutmeg 1 cup shredded carrots 1 cup mashed sweet potatoes 2 1/4 cups all purpose flour 2 tsp baking soda 1/2 tsp baking powder 1 tsp salt     For the cream cheese frosting 1 cup salted butter, softened 1 cup cream cheese, softened 1/2 cup vegetable shortening 1 tbsp clear imitation vanilla extract ( I LOVE McCormicks) 7 cups powdered sugar   For the caramel sauce 1/2 cup salted butter 1 cup packed brown sugar 1/2 cup half and half 1/4 tsp salt 1 tsp vanilla extract   For the garnish 1 bag of pecans, chopped ( about 2 1/2 cups)         Directions: For the cake 1. Preheat oven 375 degrees and prep 4-6 inch pans with nonstick baking spray. 2. Shred carrots and measure, place aside. Smash cooked sweet potatoes (I used canned) and measure, place aside. 3. In a sifter over the dry ingredients bowl, place flour, soda, powder, and salt. Sift and set aside.       4. In an electric mixer, mix oil and sugars. 5. Add eggs and mix until thick batter forms.     6. Mix in vanilla pudding, then cinnamon and nutmeg. 7. Then add vanilla and sweet potatoes. 8. Add in carrots.     9. Slowly stir in dry ingredients. ALWAYS use lowest setting when incorporating flour. When mostly mixed in, turn off mixer and thoroughly mix by hand to ensure batter is mixed well. 10. Pour 1 1/4 cups of batter into every 6 inch round pan (you will have a little batter left to make a couple of cupcakes). 11. Bake for 24-28 minutes until tops spring back or toothpick comes out mostly clean.       12. Allow cakes to cool in pans for 5-10 minutes then transfer to a cooling rack. Place in freezer so it will be easier to level off and crumb coat. Begin caramel sauce.     Caramel Sauce Directions: 1. In a medium sauce pan, melt butter, brown sugar, and salt over medium high heat. 2....

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Awaken Those Tastebuds With Creamy Blueberry Lemon Chiffon Cupcakes

Posted by on 5:56 pm in Cupcakes, Recipes | Comments Off on Awaken Those Tastebuds With Creamy Blueberry Lemon Chiffon Cupcakes

Awaken Those Tastebuds With Creamy Blueberry Lemon Chiffon Cupcakes

    It’s time to lighten things up and bring a little fruitiness into the mix. Today, I am feeling like we need to change the dessert from rich and gooey to bright, light, and tangy! Then the thought of refreshing lemons popped into my little brain! I have had many people enjoy my Blueberry-Lemon Cupcakes for quite sometime. Granted, fruity flavors are not MY go to choice for dessert but, on occasion, it is definitely nice to awaken your senses after a good dinner with a sweet and slightly sour treat. Last night, I was totally into making these lemon cupcakes, yet my picky little ladies turned their noses up at the idea. Looks like I will be the only one eating dessert tonight! Yea, more for Momma! This cake is SUPER moist and airy. Really, it feels as if you are holding a cotton ball when they come out of the oven. The lemony cake is a chiffon, which is made up of vegetable oil instead of butter. Add a couple of zested lemons, instant lemon pudding, and lemon extract and you get a very delightful lemon flavor. It is not overpowering at all! I like the contrast of the blueberry flavor that highlights the cream cheese frosting. Then I drizzle a store bought blueberry syrup on top and garnish with a sugared lemon slice for that added pizazz! It is an eye capturing dessert at many parties and bbq’s, the colors just grab everyones attention. But it’s that amazing flavor and texture that will really get your crowd coming back for seconds. Ready, set, go!       Creamy Blueberry Lemon Chiffon Cupcakes Yields: 24 standard cupcakes Ingredients: For The Cake: 2 cups all purpose flour (don’t presift) 1 tbsp baking powder 3/4 tsp salt 1 1/2 cup granulated sugar 3/4 cup vegetable oil 1/2 cup instant lemon pudding (one box) 2 whole eggs (room temp) 1 1/2 cup milk (I use whole) 2 tsp lemon extract 2 lemons zested   Creamy Blueberry Frosting: 1 cup salted butter, softened 1 cup blueberry cream cheese spread, softened 1/2 cup vegetable shortening 1/2 tbsp of imitation clear vanilla extract ( I like McCormicks) 7 cups powdered sugar   For The Garnish: Sliced lemons Blueberry syrup (found in the breakfast syrup isle of grocer)         Directions: 1. Preheat oven to 375 degrees and line 24 standard size cupcake tins. 2. In a dry ingredients bowl, sift flour, baking powder, and salt. Set aside.       3. In an electric mixer, mix vegetable oil, instant pudding and sugar.     4. Add in eggs and whip medium high to high for 2 minutes (be sure eggs are room temperature).       5. Mix in lemon extract and lemon zest. 6. Alternate slowly, mixing in dry ingredients with the milk. When milk is just about completely incorporated, turn off mixer and stir by hand thoroughly. Be sure to scrap bottom well.           7. Using a 2 tbsp disher, fill each cupcake liner 2/3rd way full. Bake for 10-12 minutes until top springs back to touch or toothpick comes out of center clean.     8. Allow to cool in pan for 5 minutes and then remove from pan and allow to finish...

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Southern Red Velvet Cake

Posted by on 7:02 pm in cake, Recipes | Comments Off on Southern Red Velvet Cake

Southern Red Velvet Cake

    We had a wonderfully relaxing July 4th. No running around, no hosting parties, and no huge catering events, just the Evans’ family hanging out. I, of course, had a few, patriotic desserts planned throughout the day which included my Red Velvet layered cake. My girls LOVE this bright red beauty! Watching those little fingers become covered in red cake only seems fit on this holiday. But my Red Velvet cake is perfect all year round. It is not overly heavy and can very easily be summer-ized by adding some coconut or almond flavoring. The littles have grown up on this cake. After all, it has taken me their lifespan to perfect. It seems that this vintage, southern cake has come back around in it’s popularity and has become quite trendy in the younger generations.     I always get requests for my Red Velvet cake recipe whenever I showcase this beauty. It is a classic flavor, but Red Velvet has to hold true to it’s old-fashion ways. I’ve had many Red Velvet cakes and there were only a few that made me say “wow”.  This recipe has taken years to perfect and sometimes, I like to add mini chocolate chips to the batter to give a bit more of that chocolate flavor. Your best friends for this recipe are liquid red food coloring, buttermilk, vinegar, and a little bit of cocoa powder. Yes, the red food coloring wasn’t in the early Red Velvet cakes, but it does give this vintage cake it’s distinct flavor. And a lot of people really can’t even tell that there is chocolate in the batter, but yes there definitely is very little in every Red Velvet recipe. A little history on Red Velvet cake according to Wikipedia: All used red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light and fluffy. This natural tinting may have been the source for the name “red velvet” as well as “Devil’s food” and similar names for chocolate cakes.[2][3] When foods were rationed during World War II, bakers used boiled beet juices to enhance the color of their cakes. Beets are found in some red velvet cake recipes, where they also serve to retain moisture. Let’s get started. This is my super secret, never given away, Red Velvet Cake recipe         My Southern Red Velvet Cake Yields: 28 standard cupcakes, 2 6″cakes or 8″ 2 layer cake Ingredients: For The Cake 2 1/2 cups all purpose flour 1 tsp baking soda 1 tsp salt 1/4 cup cocoa powder 2 cups vegetable oil 1 1/2 cups granulated sugar 2 eggs (must be room temp) 1/4 cup liquid red food coloring 1 tsp pure vanilla extract 1 tsp distilled vinegar 1 cup buttermilk   For The Cream Cheese Frosting: 1 cup salted butter, softened 1 cup cream cheese, softened (8 oz block) 1/2 cup vegetable shortening 1 tbsp of imitation clear vanilla extract ( I like McCormicks) 7 cups powdered sugar         Directions: 1. Preheat oven to 375 degrees for cupcakes, 350 for cakes. If baking cakes, prepare pans with non stick baking spray with flour or line cupcake pans with paper liners. 2. In a sifter over...

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Pumpkin Caramel Oatmeal Cakes, Could Breakfast Get Any Better?

Posted by on 8:13 pm in breakfast, Recipes | Comments Off on Pumpkin Caramel Oatmeal Cakes, Could Breakfast Get Any Better?

Pumpkin Caramel Oatmeal Cakes, Could Breakfast Get Any Better?

  What? Me make breakfast? LOL. Yes, believe it or not I, 100%, suck at making breakfast items and cooking dinners. My husband won’t let me near his usual breakfast plate or let me assist in his weekend waffle makings. I am really not quite sure why I can’t shake a good breakfast recipe or two out of my arsenal. And preparing dinner? Ugh, it’s usually burned, over cooked, or way over sauced. Seriously, I belong on that show on Food Network, “Worst Cooks In America”. How I am able to dream up successful, dessert recipes and combinations, but not figure out what flavors go well together to dress up a chicken breast?  I’ll never understand!  I fantasize over sweet treats in my head and have visions of different cupcakes, cookies, and brownies all day long. But when it comes time to plan breakfast or dinner, I draw a blank and I grow quite intimidated. Anyhow, my sweet little ladies have enjoyed a few of my breakfast trials the past few weeks. I’m becoming so irritated with my breakfast and dinner issues, it’s truly absurd.     Here’s the funny part, I saw that Bob’s Red Mill is hosting a contest “Spar For The Spurtle”, which is a contest for the best steel cut oats recipe! You can probably tell by now, I have become majorly addicted to baking and recipe contests. It has been a lot of fun creating and actually writing down recipes, instead of keeping them all in my head and selfishly to myself! I seem to be entering a contest at least once a week. I’m giggling inside when I pull up web addresses and see my deliciously, beautiful dessert sitting on the line up to be judged! Now do you see my frustration with being breakfastly impaired? I wanted in on the Bob’s Red Mill contest, so to the drawing board I go. The catch to this Spar For The Spurtle contest is that you are only allowed to use 2 stove-top burners as equipment, no oven, no blenders, no microwave, etc. Umm, wow, that’s a hard one for me because ALL I do is bake and I always want to turn things into cake or cookies. Without the use of an oven my idea of cookies flew out the window (just as quickly as some of my dinners go in the trashcan).  A few days and batches, of what I thought were good ideas, passed and then as I’m waiting for the oats to cook, BAM! Homemade caramel sounds good on top of oatmeal! I get out my pot and start making the base of my simple homemade caramel sauce. Again, I’m thinking hard about what would be a warm, comforting food in the morning to eat? I went through a few flavor combinations the day before, so I am scavenging the baking pantry for a gleam of hope in what is left on my barren shelves…I literally jump up and down when I move a can to the side and happily see canned 100% pumpkin! YES!!!! That is it!!! I LOVE, LOVE, LOVE pumpkin on and in any dessert. What if I take this pumpkin and turn it into a caramel sauce on top of my cooked oats? Then add a little...

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Hooray For Cotton Candy Sandwich Cookies!

Posted by on 12:14 pm in cookies, Recipes | Comments Off on Hooray For Cotton Candy Sandwich Cookies!

Hooray For Cotton Candy Sandwich Cookies!

    Nothing puts a smile on my babies’ faces more than a heaping handful of cotton candy! I know, nothing but pure spun sugar, but there’s something magical about that airy, sweet stuff. Maybe it’s the pure sugar high that causes us to get the case of the giggles whenever we melt that blue and pink candy int our mouths. To us, it is a happy reminder to be a kid again. Cotton candy just puts summer fun, carnivals, and circuses on the map. I even know some adults who adore this stuff more than my girls.       It only seems fit that the popular flavor is now sold in the isles of many grocery stores as frosting, boxed mixes, ice cream, lollipops, and flavored lip gloss. But a cookie? Oh no, I’ve never seen a cookie flavored as cotton candy! These are the perfect match for my pink princesses. Bright pink, soft and chewy cotton candy flavored cookies with a fluffy helping of real cotton candy smashed in between, how could these NOT catch your eye?!     Circus and carnival parties are a big theme for birthdays, I did one myself for the eldest little. I think these would look absolutely adorable on the perfectly dressed kid’s party table, don’t you? And let’s not forget they are pretty simple to make.       This recipe calls for Cotton Candy Extract. It is available online and in many specialty cake supply stores, I have yet to see this stuff at the big chain grocers. However, one bottle will last you a life time! Cotton candy extract is strong so a little goes a long way. If you are dying to make these but can’t wait to get your hands on the cotton candy extract, you can substitute the extract with a 1/2 tsp of raspberry extract and 1/2 tsp of strawberry extract. It gives a very similar flavor to cotton candy because most are a light, berry based flavor. In addition to the extract, I like to use strawberry creme instant pudding mix by Jello. I find this flavor at my local Walmart stores. You can’t substitute this for gelatin, it has a completely different make up and will change the texture and baking of the cookies. If you don’t have access to this flavor pudding, you can substitute it with an instant vanilla pudding mix.       Cotton Candy Sandwich Cookies         Ingredients: 2 sticks margarine (must be 80% vegetable shortening), softened 1 1/2 cups granulated sugar 1/2 cup strawberry creme instant pudding(1 box and NOT gelatin, must be pudding!) 2 eggs 1 tsp imitation cotton candy extract ( this is available online and in cake supply stores, but if you don’t have it you may substitute 1/2 tsp raspberry extract and 1/2 tsp strawberry extract). 1/4 tsp pink food coloring gel 1 tsp salt 1 tsp baking soda 2 1/3 cup all purpose flour (not sifted) 2 containers of cotton candy   Equipment: Electric Mixer Non-stick baking pans 1 tbsp disher (ice cream scoop)     Directions: 1. Preheat oven to 375 degrees. 2. Beat margarine until smooth. Cream in sugar. 3. Mix in instant pudding. Add in whole eggs one at a time. 4. Then add extract,...

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