Wednesday, April 29, 2009

This little piggy...

First off I have to give props to Bakerella, she makes cake pops like nobodies business. I had KNOW idea how much work they are. From start to finish it took me about four hours to make them!! Well worth it though, it is my grandma's birthday and she loves pigs! I originally was going to make a cake, but we are all just going out for her bday so I thought I'd give cake pops a whirl! Not too bad for my first time, I'm definitely no Bakerella though! :)


I apologize for the lack of posts but there was an unexpected death, my hand mixer passed away!! We have had a lot of great memories. But out with the old and in with the new! No, I did not get a kitchenaid stand mixer (someday). I also found sprinkles, and lots of them! Thank you to all of you who dropped me a note :)

Thursday, April 23, 2009

Black n' White Cookies

I have seen these cookies made a million different ways, I love them all! But this creation was an attempt to use up what ingredients I had in my pantry. I am really bad when it comes to buying ingredients to bake something but not using it all up.

1 cup butter softened
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
2/3 cup unsweetened cocoa powder
1 tsp baking soda
2 cups flour
1 bag white chocolate chips, or baking bark.
Preheat oven to 350. In a bowl sift together the baking soda and flour. In a separate bowl beat butter, brown sugar, and sugar until creamed together and fluffy. Add both vanilla and almond extract, then beat in eggs adding only one at a time. Add in sifted cocoa powder, making sure it is completely combined. Slowly add your flour mixture. Drop onto a cookie sheet lined with parchment paper and bake for 14-15 minutes. When done remove from oven and place on a wire rack to cool. Meanwhile melt your white chocolate (I just melt mine in the microwave.) Make sure your cookies have completely cooled, then dip half of your cookie into the chocolate and place onto a cookie sheet line with parchment paper to set up.

Friday, April 17, 2009

Cookie Carnival

I have joined the Cookie Carnival, which was created by Kate at The Clean Plate Club. Every month she will send you a new cookie recipe, you make it, then email them back pictures and any comments you have about the recipe. It is great cause who doesn't love getting new recipes? Plus it's a great excuse to bake! This months recipe was Toasted Almond Lemon Bars from 'The Sweet Melissa Baking Book.' I love, love anything baked with citrus, it reminds me of warm spring days and picnics. This one was a winner!

For Crust:
2 cups flour
3/4 cup powdered sugar
1/2 cup sliced blanched almonds, lightly toasted
1/2 tsp. salt
20 Tbls. softened butter (2 1/2 sticks)

Preheat oven to 350 degrees, spread almonds onto a cookie sheet and bake 10-15 min. Until lightly toasted. (I only baked mine 8 min. but every ones oven is different, just watch them closely so they don't burn) Remove and place on a wire rack to cool. Spray 9x13" pan with vegetable oil. Make a sling with parchment paper, so you can easily remove the bars and cut them. Combine all ingredients in a food processor until balled. ( I am not lucky enough to own a food processor YET! So I just placed the almonds in a ziploc and rolled over them with a wooden rolling pin till they were finely crushed and just did the rest by hand.) Press into pan and 1 1/4 inches up the sides, making sure there are no cracks. Cover with foil and pie weights (Once again, I do not own pie weights, but dried rice or beans will do the trick.) Bake 25 min, remove foil and pie weights, bake another 10 min. until golden brown.

For the Filling:
4 eggs
1 3/4 cups sugar
1/2 tsp. almond extract
1/2 cup flour
3/4 cup fresh lemon juice (about 6-7 lemons)
1/4 powdered sugar

Whisk eggs and sugar until smooth, and almond extract. Slowly add flour while still whisking to not create lumps. Add lemon juice, and pour into baked crust. Reduce heat to 325 degrees, and bake 30 min. or until golden and firm. Remove with sling when cool, slice into bars and dust with powdered sugar. Enjoy!

Thursday, April 16, 2009

Lime Cupcakes

Spring was here, it felt AMAZING! Until I woke up to six inches of snow the next day!! Spring always seems short lived in Utah. So while I've been staying warm inside I decided to bring back a little bit of my sweet spring with lime cupcakes!
Note: My pictures are slowly improving!! Yaa!
I made this recipe with a yellow cake base, but I think when I make them again I will use a white cake base. I also used my mini cupcake pan for the first time, I ruined the first batch cause I over cooked them. But the rest turned out pretty good.
For Cupcakes:
1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 Tbls. lime zest
Juice from one lime
1 1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup buttermilk
In separate bowl sift together flour, baking powder, and salt, set aside. Combine butter and sugar, and beat until smooth, slowly add eggs one at a time. Add lime zest, lime juice, and vanilla. Add half of the flour mixture, make sure it is fully combined then add half of the milk. Repeat until flour mixture and milk are gone. If baking in a mini cupcake pan preheat oven to 325 degrees and bake for 8-10 minutes. For regular size preheat oven to 350 degrees and bake for 18-20 min.
For frosting:
1/4 cup softened unsalted butter
8 oz. softened cream cheese
zest from one lime
juice from two limes
3 1/2-4 cups powdered sugar
Beat together butter and cream cheese, then add lime zest and juice. Beat until fully combined. Add powdered sugar 1 cup at a time.

Rice Pudding Again!

I figured that since I ate SO much over the holiday weekend I will keep ruining my diet and eat some more!! Rice pudding again, but a different recipe. I had better luck this time with it thickening up, but I think the taste of the previous recipe was better, still very good though :)
I got this recipe from which she got from March 09' issue of Bon Appetit.
1 1/2 cups water
3/4 cup Basmati rice
1/4 tsp. salt
3 cups whole milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 vanilla bean, split
Bring water, rice and salt to a simmer in a large heavy saucepan, over medium high heat. Reduce heat to low, cover and simmer till water is absorbed, about 10 min. Add milk, cream, and sugar. Scrape seeds from vanilla bean, add seeds and bean. Increase heat to medium, cook uncovered till rice is tender and mixture thickens, about 35-40 min. Serve warm or cold.

Wednesday, April 8, 2009


I need help finding a few things, I have searched every place in Utah county I know that sells baking supplies. I'm looking for sprinkles! Sugar pearls in all sizes, and mini candy coated chips! Why are they so hard to find? Is there a secret spot that I have not been informed of?? I know I can buy them online, but I am a procrastinator!! And need them soon! So if you know of a few places that might have them or any other baking supplies please drop me a note!! Thanks :)

Baby Shower Cupcakes

I have been busy baking away this month! I made these for a baby shower. You can't tell in my amazing picture but I used (for the first time) edible shimmer dust, I was surprised how much of a difference it made!

Tuesday, April 7, 2009

Easter Cupcakes

I whipped these tiny nests up for a bunch of young girls for a church activity. Quick and easy, especially since I have a TON of Easter candy laying around. I did run into one problem, I've never toasted coconut and I burned half the bag of coconut before I got it right :)

Wednesday, April 1, 2009

Thai Turkey Burgers

I know this is not a sweet dessert, but this was to yummy to keep to myself. I love, love Thai food and I will admit I am not the best cook. But every once in awhile I whip up something that is surprisingly good!!
1/2 cup soy sauce
4 Tbls. sugar
1/2 garlic clove
1/4 tsp grated ginger
1 1/2 tsp. corn starch
1/4 cup cold water
Combine soy sauce, sugar, garlic, and ginger in small sauce pan and bring to a boil, reduce heat. Combine corn starch and water, slowly stir into sauce just to thicken. Remove from heat and set aside for burgers.

1 lbs. ground turkey
2 Tbls. finely chopped cilantro
2 tsp. creamy peanut butter
2 tsp. fish sauce
1 tsp. sriracha chili sauce
1/4 tsp. lime zest
1 tsp. lime juice
1 small garlic glove
1/2 tsp. grated ginger
1/2 tsp. salt
Combine all ingredients and divide to make four burger patties. Grill on the bbq or broil in oven. Garnish with tomatoes, sprouts, green onion, ect..