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Forgotten Sweets

27 Feb

I’m sitting at home, sick, well sick-ish. Sick enough that my throat is not allowing me to swallow and I sound like a freak, so definitely too sick to go talk on the radio for two hours today. But not sick enough to sleep all day or just be content watching movies in bed. Also I have no TV in my room.

Getting back on track here. I am well enough to realize that I never did my Christmas post and I’m very behind in dessert writing. Does it matter? No, but I like sharing my desserts, especially during lent when I can’t eat any. So this will be a slew of forgotten sweets. Whoops.

Let’s start with what I referred to as “Fake Christmas.” We celebrated Christmas with my immediate family – all 13 of us – on Michael’s birthday this year because when Christmas is on a Tuesday, things get messy. We were all busy on different days and couldn’t find the right time to exchange gifts, so we had fake Christmas and Michael’s birthday together on the 15th. It worked fine, but hopefully in the future, when Christmas is not on a dumb Tuesday, we will get it together.

I was extremely excited to make this three layer red velvet cake covered in chocolate! I saw it on Pinterest, which is where most of my dessert inspiration comes from these days. It was pretty easy and my nephews were mesmerized by the deep red color, and of course the puddle of chocolate ganache that covered everything. You should absolutely put this on your 2013 holiday baking list.

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Since we were also celebrating my brother’s birthday, I threw together some minty brownies, his favorite flavor combination. I’m not 100% sure but I believe these are my famous Bailey’s brownies with added dark chocolate and mint chips.

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And, to top off the day, I made some Christmas punch. I honestly don’t remember the entire recipe. I think it was raspberry sorbet, orange juice and sprite zero. I left it kid friendly, with the choice to add in some white wine for the rest of us. Madeline and Michael loved it, Michael forgot to put the wine in.

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On to real Christmas! Sugar cookies are a staple for our family. Though my mom debates me on this, I always say that these cookies are the only holiday cookies I remember from my childhood. Whether I’m right or wrong, they are the most important cookie of the season, and the only cookie I can guarantee my mom will help me with, on our scheduled Sugar Cookie Day, of course. At this point, we are pros. We have a huge assortment of cookie cutters and know which ones make the best cookies, though we do attempt to make snowflakes each year despite the high percentage possibility that they will break.

 

 

 

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I slacked off a little this year. I think I only made about 12 different cookies, when I prefer making 18. I know that sounds crazy, but once I cover the handful of cookies that I feel like I have to make each year, I want to experiment with new ones. This December was a little crazy and flew by super fast, so 12 was all I could bake. We all survived.

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I referred to these as pop tart cookies, though the recipe called them french toast cookies. These guys actually really frustrated me because I was trying to do too many things at once and forgot to add cinnamon to the batter, and then we accidentally thought they were sugar cookie dough rolls for a while, but in the end they turned out cute and different, which is always my goal. They were also pretty delicious – and my dad attempted to help me frost them. They were a little big, so I think people were less likely to grab them from the dessert buffet, but I was happy to have them as leftovers. Now I want a pop tart.

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I apologize that I can’t figure out how to flip this mouth-watering coffee cake picture. Good thing you are probably reading this from a lap top or a phone, you can rotate your device. I made this for my mom’s Christmas brunch with her friends, it was also super yummy, pecan cinnamon coffee cake. I do recall this recipe being very strange. I think I ended up mixing more of the dry ingredients in with the wet ones, so be careful with these instructions.

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My FAVORITE christmas dessert is a cranberry bliss bar. These are amazing and were developed to copy a Starbucks dessert. A delicious combination of dried cranberries, white chocolate and cream cheese. I find it so weird that I love these because I’m not a white chocolate fan and I do not like cream cheese. Weird, right? But these are a huge exception to those rules. I love them, so will you, that is all.

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More Bailey’s Brownies. What can I say? They’re really good and everyone needs extra Bailey’s at Christmas.

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Here begins a selection of drop cookies. Traditional Chocolate Chip, Oatmeal Cinnamon Chip Raisin, Mint Oreo Chocolate Cookies, (amazing even though I totally messed up the recipe) Sea Salt Caramel Pretzel Bark, and some sort of layer bar that I think I made from a few bags of leftover stuff. They were also really delicious and while I’m typing this I will try to find the recipes.

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I try to Pin all of the things I make so that I can find them later, success for this one. The bark was not supposed to be giant chunks. This is again what happens to me when I accidentally try to do nine million things at once. But you know what? This was the best tasting thing ever in life, so it’s ok. More odd shaped scraps for me and my dad.

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I adapted this recipe from the leftover things I had on hand: weird tasting chocolate marshmallows, super old coconut and chopped pecans. It was actually really really good. Kind of mushier than I think the crust was supposed to be, but another accidental taste of awesome.

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Dark Chocolate Mint Oreo Cookies. Growing up I never understood why Michael and my friend Stevie liked mint chocolate things so much. I hated them for about 16 years. Finally, I’ve come to my senses and realized the intense satisfaction that comes from mixing them together. Plus this recipe has crushed Oreos in it.

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Oatmeal cinnamon chip (an ingredient you must buy) raisin drop cookies can from the recipe on the cinnamon chip bag. Sometimes that is just the way to go.

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I used the “Mrs. Field’s” Chocolate Chip Cookie recipe I found for Septemberfest for these guys. I think they were better as a giant bar, but still pretty good.

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I made these because I really like Pretzel M&Ms. I didn’t like them as much as my drop cookie recipe, but you live, you eat and you learn.

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Fudge. This is actually another recipe my mom made every year for christmas and I make at least 5… ok 10 times a year. If you’re reading this, you’ve probably had it and you love it too.

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Is it a holiday without Oatberries? These were leftover from my unsuccessful attempt to be on the new CBS baking show. That was frustrating because the “taster” ate about 1/16 of one of these. At least I went to round two, that is my goal with most things in life.

 

 

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I was planning on adding my February desserts to this list but I’m too hungry now, plus it’s lent and I don’t know if I have the willpower to look at brownies any more. I still have 32 days left!

Hopefully you did not give up dessert for lent and since there is more snow on the ground than I’ve seen in two years, you can pretend it’s Christmas. Play some deck the halls and make one of these recipes – let me know how it goes!

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There Were Desserts

8 Nov

the last two months, there just wasn’t typing/writing about them. Why? You may ask? I’m not sure. Maybe it’s because I started working on social media campaigns for my job as part-time host of the BIG Radio Shopping Show, maybe it’s because I’m currently spending an hour a day watching General Hospital, or maybe it’s because I just forgot. Oops.

Either way, I’ve definitely been making and eating some deliciousnesses since those amazing jell-o jigglers. 

Here they are.

SEPTEMBERFEST was filled with Nutella Cupcakes

 

Cinnamon Swirl Breakfast Bread

Cute Pancakes including one for Sonny

 

Chocolate Chip Cookie Cake

And some of those super fantastic cinnamon brownies!

 

Next up – My sister’s birthday. I threw together some festive fall treats for Marilee’s celebration, and then I double dipped these items for a celebration the next day too, celebrating choosing dresses for my brother’s wedding with the other bridesmaids!

Cinnamon Chip Brown Sugar Drop Cookies

Funfetti Bites

 

And an amazing pumpkin cake with whipped brown sugar cream cheese frosting, which I surprisingly loved.

 

And, of course, Halloween meant some chocolate treats. Halloween Oreos filled brownies. Amazing.

 

Questions? Comments? You know where to find me! Yum!

 

 

 

 

 

Cupcake Wars

22 Jul

After the adorable cupcakes I made for Elizabeth’s shower, my dad put his request in for his birthday. “Can I have cupcakes?” Sure dad, as long as I can be creative.

What’s the best way to be creative with cupcakes? Multiple flavors and frosting.

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My dad’s first request was a classic birthday cupcake – yellow cake and chocolate frosting. I’m still searching for a great classic yellow cake recipe, but this one is definitely a contender. I found this Glorious Treats recipe after searching the phrase “perfect vanilla cupcakes.” Verdict – delicious, I love anything with buttermilk in the recipe, but I think there may be something more perfect out there. Also, the batter was runny, they baked fine, but it was hard to portion out evenly.

For the frosting, I thought I’d venture from the recipe I always make and search “best chocolate buttercream for cupcakes” I know I was real creative with my search phrases this week. Verdict: it wasn’t anything special, but I mean, who doesn’t love chocolate buttercream.

I topped these little birthday cakes with assorted sprinkles, because that’s what a classic birthday calls for!

Next up  – chocolate cupcakes.

I’m not a huge chocolate cake fan, I mean I LOVE chocolate frostings and fillings, but sometimes chocolate cake ia just too dry. My dad asked for a chocolate cuppie to be included and I decided this is where I’d get most adventurous with Better Homes & Gardens’ Salted Caramel-Chocolate-Bourbon Cupcakes. Sounds intense, and they were – and SO delicious!

One negative on these guys, they didn’t stay circular after I took them out of the pan, they started un-peeling from the liners, but I got creative and just double liner-ed them. The cake part of these were amazing. Absolutely the best tasting chocolate cupcake out there. I used Crown Royal as the liquor, but I really couldn’t taste it. The cake didn’t even need frosting, that’s how yummy is it! I didn’t make the exact frosting that the recipe called for here, first of all I forgot to buy sour cream, second of all I was running out of powdered sugar, and most importantly, I had a bunch of the previous chocolate frosting leftover and hate wasting it, so I mixed the leftover first frosting with extra melted dark chocolate, about 3 1/2 ounces of honey flavored Chobani Greek yogurt and additional powdered sugar. Would I write that down to repeat? No, but it was still chocolate frosting. No complaints. I made the salted caramel as the directions said to, subbing half and half for the whipping cream, which may have made it lighter in color. I’ve made salted caramel before without the easy use of wrapped caramels. It tasted fine and was quick so that’s good, but it wasn’t authentic.

The final cupcakes for my wars were snickerdoodle flavored. I think I got this recipe from Pinterest. The actual recipe  is for a 3 layer cake, but I just halved it and cupcaked it. This cake is very dense, but it was pretty yummy. A great third cupcake and just as delicious for breakfast this morning.

Now for the buttercream frosting. The flavor was great, I added a few drops of cinnamon extract to heighten the flavor – plus I have cinnamon extract and never use it so I thought this was a good place to sneak it in. My problem was my frosting was grainy. Is it possible that I wasn’t very careful on my seventh recipe of the night? Absolutely. But the other culprit is my mixer. Even though I have a KitchenAid, I have the lowest version of it and sometimes it takes a few extra scrapes of the bowl to cream the sugars. Since this recipe had brown sugar in, I’m thinking I didn’t get all of it mixed in well before I continued to add ingredients. I will probably try this recipe again so I’ll be sure to check that next time.

After 4 hours of cupcaking, cleaning and decorating, I ended up with my trio of baby birthday cakes for my dad, exactly what he asked for, and perfect for party favors to take home. Happy Birthday, Dad!

Surprise, Erin!!

8 Jun

Surprise!!!

My sister-in-law-to-be turned 30 this week and we celebrated last weekend when my brother threw her a fun (almost too much fun) surprise party.

I volunteered the cake, of course, and I think it was one of my best concoctions recently.

Michael asked for a basic vanilla cake with chocolate frosting, so I took it up a notch with a not so basic filling.

I googled yellow cake recipes and found this one. I loved the idea that the writer wanted to perfect the cake recipe while pregnant, so I gave it a whirl. It was definitely moist and delicious. I will comment that the recipe made more than 1 9×13, so I ended up with a bit taller layers than I would’ve liked, but it still was great.

The frosting was my go-to, with added cocoa powder and melted milk chocolate chips. I used about half the bag trying to get a deeper color but I supposed had I used dark chocolate I would’ve had a color close to what I wanted, but again, flavor trumped the mis-step.

I filled these super layers with chocolate pudding and mini Reese’s Peanut Butter Cups, they look cute in their chocolate sandwich.

I made another batch of frosting and dyed it a perfect lime green (per Michael’s request), and topped the cake with a champagne bottle made of rice krispie treats!

For the bottle I did a lot of research on shaping treats. I found that using oil instead of butter would help the shape keep their shape, which makes sense because you kind of want less gooeyness than usual. I would never use oil in treats for dessert, they were not nearly as good as the normal ones, but the bottle held its shape really well – yes!

I decorated with the number “30” and Erin’s initial “E” and birth year “1982.”

The cake was a huge success, Erin even thought her mom ordered it. Everyone gobbled it up! Happy 30th Birthday, Erin! (and happy one year til your wedding!)

Birthday Bakes

24 May

My nieces share the birthday month of May and so my sister decided to throw them a joint birthday party last weekend and as always I got to attempt to make Madeline’s cake dreams come true!

This year Madeline wanted a Rapunzel cake, which makes me think of blonde hair swirling across a frosted castle. Of course, real or even fake hair would be pretty gross across the cake, so I opted to use some yellow frosting. Also, my castle dreams turned into one ice cream cone tower.

For the actual cake I made a from-scratch funfetti cake. I had a feeling that surprise sprinkles in the batter would be fun for a 5-year-old. I baked up one giant 12×12 cake layer and  two 6 inch rounds, one for Madeline’s tower base and one for the cutest little smash cake for Ava. Adorable.

After I baked the cakes I realized I wanted another layer for my base and turned to my mainstay – boxed brownies. You just can’t beat them. And voila! My cake was ready to be frosted.

The tower was really easy! I used two cake cones with opposite sides touching and glued them together with frosting. I added a sugar cone on top to make the tower. So simple, but I wish I hadn’t run out of purple frosting, I would’ve liked to frost the cones.

I used my favorite Food Network vanilla buttercream, added melted dark chocolate chips for Ava’s cake and for the filling of Madeline’s and a LOT of food coloring for the castle tower.

Make a wish!

Quick & Easy Ketchup

26 Apr

Playing ketchup here, not baking with it.

There were two desserts I seemed to leave out of my posts, one was a VERY impromptu honey oatmeal cookie, and the other a very quick and easy brownie “cake” for Cynthia’s birthday.

I made the weird cookies one night when we wanted cookies but didn’t want to go get any ingredients. I’m pretty sure I did some google-ing and found a cookie that used honey instead of sugar (something we were missing). I think I threw some Stevia and Splenda packets in there too and used oats as the base since we were running low on flour. I used cocoa powder and crushed (stale) ice cream cones as mix-ins. Did they turn out? Yes. Would I make them again? No, but maybe I would do more experimenting with honey and oats because it was a good combo, but definitely not the chocolate chip-ness we were craving.

For Cynthia’s birthday I had about 2 hours to help Linda decorate and create some sort of dessert. We were throwing her a surprise so there was no way I could prep in advance for the dessert. I, of course, turned to my quickest go-to sweet – boxed brownies. I made them in 2 8×8 pans so that they’d look cake-ish and then filled the middle and decorated with cool whip and sprinkles. I think it ended up pretty cute, and since the cool whip was still frozen when I started using it, it made a cool chunk of “frosting” on top instead up a small spread.

Cupcake ATM!

15 Apr

It should come as no surprise that for my birthday I wanted to spend the morning running around dripping sweat on the beach and spend the afternoon standing in line to buy a cupcake out of a machine in the wall. It was great.

The Sprinkles Cupcake ATM is quite an interesting invention and takes the gourmet cupcake shop trend to a whole other level… because it’s open 24-hours. I mean, how many times have you wanted a ganache filled cupcake in the middle of the night but just couldn’t get your hands on one. Apparently a lot for some people! I read that the ATM served an average of 1,000 a day during opening week, so good going Sprinkles!

It was pretty fun though Cynthia was let down that the cupcakes were pre-made, she was pretty excited about the idea of choosing the cake and then the frosting, but it was still worth the trip for me and my birthday craving.

Here’s the step by step process!

Check out the choices of the day

Pick your flavor

Scan your credit card

Voila! Your cupcake appears all cute and in its little box.

Then dive in! Happy cupcaking!

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