Skip to content

Cookies!!

June 19, 2016

I have recently become interested in decorating cookies. My husband got me an online class at Craftsy.com all about cookie decorating. It is a great class! I have made about 4 batches of cookies so far and I get better each time! 

The pictures show my most recent cookies first.  These were for friends who recently welcomed a baby girl. The second was a set for a Memorial Day barbecue.  The third was my very first batch of just random cookie cutters I had. 


Working with the royal icing gets easier each time!  I am looking forward to being able to improve my skills with each batch. 

Microwave Mug Cake!

August 9, 2014
Warm, fluffy and oh so delicious!

Warm, fluffy and oh so delicious!

My family loves dessert.  My family loves things that are easy.  My family loves this microwave mug cake.  It’s really easy and really tasty!

Chocolate Chip Peanut Butter Mug Cake

Recipe makes 1 mug worth (standard coffee mug)

Dry Ingredients

1/4 cup all purpose flour

2 tbsp sugar

2 tbsp cocoa powder (unsweetened)

1/4 tsp baking powder

1/8 tsp salt

“Wet Ingredients”

1/2 single-serve packet of instant coffee

1/2 tsp vanilla extract

1 tbsp milk

1/4 cup milk

2 tbsp vegetable oil

Extra Ingredients

1 tbsp peanut butter (creamy)

2 tbsp semi-sweet chocolate chips

Directions:

1. Mix dry ingredients together in small bowl.  Put aside.

2. Mix instant coffee with vanilla and 1 tbsp milk.  Put aside

3. Mix rest of milk and vegetable oil together in a measuring cup. Mix the coffee mixture into the milk and then add the wet ingredients to the dry ingredients.  Stir until well mixed and most lumps are gone.

4. Pour batter into microwave-safe mug.  Drop peanut butter into center of batter in mug.  Sprinkle chocolate chips on top.

5. Cook in microwave on high for 70 seconds. (This is using a 1,000W microwave).

6. Remove from microwave and enjoy with a spoon or a fork (and maybe a tall glass of milk)!

This takes about 5 minutes to prepare and 1 minute to cook.  Not too bad for a warm, gooey, ‘baked’ dessert on a weeknight.

Enjoy!

Pumpkin Spice Mix: Make anything pumpkiny!

November 2, 2013

image

Fall is that time of year when everything is suddenly available in pumpkin flavor. Here’s a great easy recipe for pumpkin spice mix!

Ingredients:
1 1/2 cups water
1 1/2 cups sugar
1/4 cup canned pumpkin
1tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp cloves

Directions:
1. Heat water and sugar on medium heat until dissolved (simple syrup)
2. Whisk canned pumpkin and spices and heat through.
3. Remove from heat and store for up to 2 weeks in mason jar.

This syrup can be added to coffee, tea, ice cream or anything you can think up!

Enjoy!

Watermelon “Cake”

July 6, 2013

This healthy dessert option looks like a decadent dessert but you can eat it without the guilt!

image

image
Recipe

Ingredients:
1/2 Large Watermelon
2 cups vanilla Greek yogurt (fat free)
8 ounce container frozen fat free CoolWhip, thawed
Raspberries and Blueberries for decorating

Directions
1. Remove rind from watermelon without disturbing watermelons shape.
2.Slice watermelon into discs about 1 inch thick. Do not worry about diameter at this point.
3. Choose three largest diameter discs and cut to uniform size and shape by using a 6 to 8 inch circular plastic storage container to score and cut melon. Set melon aside.
4. In medium bowl mix yogurt and cool whip together. If desired add some honey to sweeten.
5. Layer watermelon disc and frosting for the three discs. You may want to secure discs together with toothpicks to prevent slipping.
6. Using frosting spreader, cover watermelon with frosting and top with raspberries and blueberries in desired pattern
7. Enjoy!

Coffee House Themed Cupcakes

May 2, 2013

A couple of weeks ago, we had a bridal shower for my sister-in-law.  She loves coffee (and Starbucks) so one of our desserts was a cupcake inspired by two Starbucks coffee beverages.

I purchased the cupcake lines from http://www.etsy.com.  The store there will print text on the liner as well.  Just a brief note, the liners are not standard cupcake size (they are a little large), but we adjusted the size by taping it to the baking liner and it worked fine.

The recipes are as follows:

THE “CARAMEL MACCHIATO” CUPCAKE

Vanilla Cupcake, Espresso Buttercream, Homemade Caramel Drizzle

Vanilla Cupcake

Bake Time: 18-24 minutes.

Yield: 12 cupcakes.

Ingredients:

1/2 cup softened butter
1 cup sugar
2 eggs
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup cold milk
Instructions:
1. Preheat oven to 350°F.

2. Cream butter and sugar using stand or hand mixer

3. Add eggs 1 at a time, beating after each addition.

4. Stir in vanilla.
5. In a separate bowl, stir together all dry ingredients.

6. Alternate adding dry ingredients and milk to butter mixture.  Take care not to overmix.

7. Divide into lined cupcake wells.

8. Bake at 350 degrees for 18-24 minutes (until toothpick comes out clean).

Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes depending on how much frosting you put on each cupcake. I used two batches to frost 3 dozen cupcakes as in pictures below.

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons instant coffee (I used nescafe house blend)

Instructions:

1. Mix the instant coffee into the vanilla until dissolved; set aside.

2. Using the paddle attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.

3. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.

4. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

5. I used a gallon sized ziploc bag with a corner snipped off as a piping bag (no decorating tip)

Caramel Sauce

Ingredients:

1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter

Instructions

1. In a heavy-bottomed saucepan, gently pour sugar into the water without stirring. Heat over medium-low heat until the sugar dissolves. (Again, do not stir!)

2. Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
3. Remove the sugar from the heat and carefully whisk in the heavy cream quickly. The mixture will bubble. If you do not whisk quickly enough, chunks of caramel will form. These can be strained out when you pour into bowl/mason jar.  Stir in the unsalted butter. Transfer the caramel to a dish or mason jar and cool.

adapted from Kelsey’s Essentials Salted Caramel Sauce Recipe

Image

THE “JAVA MOCHA CHIP” CUPCAKE

Chocolate-Chocolate Chip Cupcake, Espresso Buttercream, Homemade Chocolate Sauce Drizzle

 

Chocolate Chocolate Chip Cupcake

Makes 12 cupcakes

Ingredients:

3/4 cup unsalted butter (at room temp)

1 cup sugar

3 eggs

1 tsp vanilla extract

1/2 cup buttermilk

3/4 cup flour

3/4 cup unsweetened cocoa (I used Hershey’s brand)

1/2 tsp baking powder

1/4 tsp salt

1/4 cup chocolate chips

Instructions:

1. Preheat oven to 350 degrees.  Line cupcake pan with 12 baking liners.

2. Cream butter and sugar until light and fluffy.  While this is going in the mixer:

3. Mix together flour, cocoa, baking powder and salt.

4. To butter and sugar mixture: add eggs (one at a time), beating well after each addition.

5. Alternate adding dry ingredients and buttermilk into butter/sugar mixture.

6. Mix in chocolate chips by hand.

7. Pour mixed batter into the cupcake pan, making each well 2/3-3/4 full.

8. Bake 18-20 minutes or until a toothpick comes out clean from multiple cupcakes.

9. Cool in pan for 5 minutes then transfer to wire rack.

10. Frost when completely cool.

Espresso Buttercream Frosting

See recipe above

Homemade Chocolate Sauce

Ingredients:

1 1/2 cups sugar
3/4 cup unsweetened cocoa powder (We used Hershey’s)
1 cup water
dash of salt
1 teaspoon vanilla

Instructions:

1. In a small saucepan, combine sugar, cocoa and salt gently with a whisk.

2. Add water and bring mixture to a boil, stirring occasionally.

3. Reduce heat to simmer and cook for 1 minute.

4. Remove from heat and add vanilla.

5. Let cool.

6. Store in the refrigerator.

android phone 4 19 2013 6345

 

 

 

For the decorating component of these cupcakes:

 

Frosting:

I used a plain old gallon sized zipper bag with about 1 inch of the corner cut off to pipe the frosting in a circular fashion starting at the outside edge of the cupcake.

Sauces:

I used a squeeze bottle for both the chocolate and caramel sauces.  I found these online at amazon.com and paid less than $10 for 6 bottles.

 

 

Oven Hard Boiled Eggs

March 29, 2013

I found this recipe on multiple websites. I couldn’t believe that I’ve never heard of this before this Easter!

Oven Hard Boiled Eggs
Preheat oven to 325 degrees
Place eggs in muffin pan (to prevent eggs from rolling)
Bake for 30 minutes on center rack.
Remove from oven and place in ice water bath for 10 minutes to stop cooking process.

These came out perfect!

image

Fresh Corn-off-the-Cob Breakfast Muffins

September 4, 2012

 

 

 

 

 

 

What can you do with all that corn you bought from the farmers’ market this weekend??

I love corn on the cob, as does my daughter, but how many ears can one possibly eat?

Here’s a great recipe that uses two ears of corn per six large muffins.  They are definitely “corn-y”.

 

Fresh Corn-off-the-Cob Breakfast Muffins

Makes 6 large muffins or 12 standard size muffins

Ingredients:

 

  • 6 tablespoons vegetable oil
  • 1 cup fresh corn kernels (about 2 ears’ worth)
  • 1/2 teaspoon salt- divided into 1/4 teaspoons
  • 1 cup cornmeal
  • 1 cup flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 3/4 cup plain yogurt
  • 1/4 cup whole milk (Note: You may substitute 1 cup of fresh buttermilk for yogurt/whole milk)
  • 1 egg, lightly beaten

Directions

1. Preheat oven to 375 degrees.

2. Prepare large muffin tin by spraying with non-stick cooking spray

3. To Prepare Corn: use one tablespoon of vegetable oil in a large skillet.  Add corn and 1/4tsp of salt and heat on med-high heat for 2-3 minutes, until barely tender.  Remove from heat and place on a plate to cool.

4.  Mix dry ingredients in large mixing bowl.

5.  Mix yogurt and milk well in measuring cup.  Add lightly beaten egg and remaining oil  and mix well.

6. Add wet ingredients to dry ingredients- do not over mix, just until incorporated

7. Add corn and mix until incorporated.

8. Spoon batter into muffin tins.

9. Bake for approximately 24 minutes or until toothpick in center comes out clean.  (Shorten baking time to 16 minutes for standard size muffins).

 

Let cool on wire rack for about 5-10 minutes.  Serve warm.  Spread butter on if desired.

recipe adapted from http://spoonful.com/recipes/fresh-corn-muffins

ENJOY!!

Image