Wednesday, December 19, 2012

Eggnog Cupcakes with Spiced Eggnog Buttercream

At my work today we hosted a Holiday party for all the clients.  I decided to take on the task of making all the treats for the party instead of ordering bakery items from somewhere.  I wanted to make a few different types of things to please all taste and this was one recipe I found that I thought was festive and delicious.  It was a huge hit and everyone loved them!  I will be posting all of the recipes I made over the next few days, so stay tuned.

Eggnog Cupcakes - Adapted from
1 Box White Cake Mix
1 1/3 Cups Eggnog - I used Vanilla Spiced Eggnog
1 Teaspoon cinnamon
1 Teaspoon nutmeg
2 Tablespoons Rum - I used spiced rum
3 Eggs
1/3 Cup Oil

  1. Follow the directions on the box - mix all ingredients together. 
  2. Fill cupcake liners 2/3 of the way full and bake at 325 for about 16-18 minutes.  Be careful not to over bake or they will become dry.

Eggnog Buttercream Frosting Recipe
1 Cup Butter, Unsalted, room temp
4 Cups Powdered Sugar
3 Tablespoons Eggnog
1 Tablespoon Rum - I used Spiced Rum from our trip to St. Lucia
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg

  1. Beat butter and shortening until smooth.
  2. Then add powdered sugar, eggnog, rum, cinnamon and nutmeg until light and fluffy.
  3. Frost your cupcakes.
  4. Enjoy!

Wednesday, November 28, 2012

Two Chocolate Oatmeal Cookies

These cookies are a bite of heaven in your mouth.  The original name for these cookies was "I want to marry you cookies"  but I made they and well I am still not married so I figured I would change the name.  They are made a little differently then most cookies and in the beginning I was a little worried but in the end they came out perfect!  You melt the butter and then add lots of brown sugar which give the cookie a caramel flavored base.  Then with the oatmeal and both white chocolate chips and milk chocolate chips you get a delicious cookie.  The real kicker here is the hint of cinnamon.  My boss told me they taste like Christmas and she wants to have me make some for her Christmas party this year.  You cannot go wrong adding these cookies to your holiday baking list.

I Want To Marry You Cookies - Adapted from
1 Cup Butter, unsalted
1 1/4 cups Dark Brown Sugar
1/2 Cup Sugar
1 Egg, room temperature is best
1 Egg Yolk, room temperature is best
1 Teaspoon Vanilla
2 Cups Flour
1 Cup Rolled Oats
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
3/4 Cup White Chocolate Chips
3/4 Cup Chocolate Chips

  1. In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
  2. Add the dark brown sugar and white sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes or more.
  3. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
  4. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
  5. Stir in the white chocolate chips and milk chocolate chips.  At this point it will look pretty oily, so I chilled the dough for the 30 minutes and then formed the balls and chilled a little more.  
  6. Roll by hand into about 30 medium-size balls or use a cookie scoop, and place on a light-colored cookie sheet.
  7. Chill for 30 minutes.
  8. Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 15 minutes.

Tuesday, November 27, 2012

Choco-nilla Birthday Cake

Its that time of year again, my boyfriends birthday.  Every year I make him a cake and this year I was struggling with an idea.  He is pretty laid back and will eat whatever so that makes it even harder.  I found this cake (a cake for "fence-sitters") and I figured it would be perfect for everybody.  A little chocolate and a little vanilla, nobody can complain.  It was a huge hit and was gone in about 2 days.  I made the banner on the computer from a blank word document because I couldn't find any templates I liked.  It was easy enough, and then I used a needle and double thread to hang it all together.   I am very happy with how it all came out and I hope my boyfriend loved it too!

Happy Birthday Joe!

Idea adapted from

Chocolate Cake - 
1 Box Devils Food Cake Mix
1 4oz Box of Instant Chocolate Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Canola Oil
1/2 Cup Water or Milk

Vanilla Cake
1 Box Vanilla Cake Mix
1 4oz Box of Instant Vanilla Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Canola Oil
1/2 Cup Water or Milk

Chocolate Buttercream - MY NEW FAVORITE!
1 Cup (2 Sticks) Butter, Unsalted and Room temp
5 1/2 Cups Powdered Sugar
1 1/2 Cup Unsweetened Cocoa Powder, sifted
1 Teaspoon Vanilla
2/3 Cup Milk

  1. For the cake, follow directions on box but with the listed ingredients. Bake according to the box. I did 4 - 8in pans and it was about 30 minutes each.
  2. For the buttercream, cream the butter with the whisk attachment of your kitchen aid until light and fluffy. Alternate adding the wet ingredients and the dry until everything is in the bowl. Whip up until desired consistency, add more milk if needed. 
  3. Frost you cake, and ENJOY!

Saturday, November 24, 2012

Brown Butter Snickerdoodle

I have a love for cinnamon so these cookies were a no-brainer.  My boss has a love for soft and chewy snickerdoodles so I decided I had to make these for her as a thank you gift.  I texted her and told her not to eat breakfast because I was bringing her some amazing cookies.  She ate about 5 large cookies in maybe 30 minutes.  That's how good these cookies are.  The flavor is amazing and the texture is great.  I didn't have all the ingredients to follow the recipe but I still think they came out perfect.  I was a little ambitious though and made two little mistakes.  First, I didn't want to wait 2 hours to chill the dough so I put the dough in the freezer for about 20 minutes, and second I put way too many cookies on the cookie sheet which is why they are square!  Whoops.  Next time I will be more patient and make smaller cookies.  This recipe is a must for the holidays! 

Sorry for the crappy photo - Thats what happens in the winter when its dark by 5pm!

Browned Butter Snickerdoodles - Adapted from Ambitious kitchen
Yield: 24-30 Cookies
2 3/4 Cup Flour
1 Teaspoons Baking Soda
2 Teaspoons Cream of Tartar
1/2 Teaspoon Cinnamon
¼ Teaspoon Salt
2 Sticks (1 Cup) Unsalted Butter
1¼ Cup Packed Dark Brown Sugar ( I used light brown)
1/2 Cup Sugar
1 Large Egg plus 1 Egg Yolk
1 Teaspoons Vanilla Extract
1 Tablespoon plain Greek yogurt ( I didn't add this...)
For rolling mixture:
1/4 Cup Sugar
2 Teaspoons Cinnamon

  1. Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. 
  2. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a 10 minutes.
  3. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
  4. Chill your dough for 2 hours in the refrigerator (important!), You want the dough cold.
  5. Preheat the oven to 350F. Once dough is chilled measure about 1 tablespoons of dough and roll into a ball. 
  6. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
  7. Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. 
  8. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool.

Sunday, October 14, 2012

Chocolate Cake with Chocolate Buttercream

Its my cousin's birthday and every year my aunt calls me to make him a cake.  He loves chocolate so I search for a new super chocolaty recipe every year.  This year wins!  This cake is so moist and very rich!  I feel like I am cheating using a box mix, but of all the chocolate cake recipes I have tried, the box mix is always better and never disappoints.  Chocolate buttercream has been a challenge too.  I have found that most recipes are not very fudgey or are too sweet.  This recipe was perfectly chocolaty and a great consistency for the cake.  So stop your endless chocolate cake search like I have and try this recipe!  The best part is its super EASY!

It says "Happy Birthday" but its kinda hard to read...

Chocolate Cake - Adapted from
1 Box Devils Food Cake Mix
1 4oz Box of Instant Chocolate Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Canola Oil
1/2 Cup Water or Milk
For additional chocolate you can add chocolate chips to the batter

Chocolate Buttercream
1 Cup (2 Sticks) Butter, Unsalted and Room temp
5 1/2 Cups Powdered Sugar
1 1/2 Cup Unsweetened Cocoa Powder, sifted
1 Teaspoon Vanilla
2/3 Cup Milk


  1. For the cake, follow directions on box but with the listed ingredients.  Bake according to the box.  I did 2 - 8in pans and it was about 30 minutes each.
  2. For the buttercream, cream the butter with the whisk attachment of your kitchen aid until light and fluffy.  Alternate adding the wet ingredients and the dry until everything is in the bowl.  Whip up until desired consistency, add more milk if needed.  
  3. Frost you cake, and ENJOY!

Sunday, September 30, 2012

Real Fruit Birthday Cake

Hello Everybody!  Sorry I have been MIA lately.  I have been busy moving and working.  I have still been baking just not posting.   I really wanted to share this post with because I think it is so fun for birthdays and any other celebrations!   You can put whatever fruit you want on it to change the colors.  I made this cake for my aunt because every year she wants me to make carrot cake.  I don't like making carrot cake so I found this to make her.  She was asking me for weeks before if I was going to make her a carrot cake and I kept saying "NO! I am making you a cake but its not baked."  It kept her guess and she was so surprised when she did see the cake.  She is the kinda of person who only eats fruit for breakfast every morning so this cake didn't last long.

Making this cake I had some difficulties.  It was hard making all the layers flat, and the grape flowers were impossible.   You will use a lot of toothpicks and its kinda tedious.  It was fun to make though and my aunt loved it!

Adapted from Simplify, Live, Love - She has great directions and measuring techniques that I didn't use, but might have been helpful!

1 Large Watermelon
1 Large Honeydew
1 Large Cantaloupe
1 Bag of Grapes - Red or Green
Any other fruit you want ( I used Kiwi for the "65" and blueberries)


  1. Cut up melons, use toothpicks to hold together.
  2. Add decorations.
  3. Enjoy!

Monday, June 18, 2012

Blueberry Peach Cobbler For Two

This is a delicious and easy summer recipe! It only takes about 10 minutes to get in the oven and 30 minutes to cook and its worth the wait!!  This recipe is perfect for two people, but it can easily be made for more.

Ready for the oven!



Blueberry Peach Cobbler  - My own recipe
Yield: 2 ramekins
1/2 Cup Brown Sugar
1/2 Cup Rolled Oats
1/2 Cup Flour
2 Teaspoons Cinnamon
1/4 Cup Butter
2 Medium Peaches - sliced thinly - I don't peel them and its still perfectly delicious!
1/4-1/2 Cup Fresh Blueberries, washed and dried
2 Tablespoons Sugar

  1. Preheat oven to 350.  Lightly grease 2 ramekins.
  2. In a large bowl, combine brown sugar, oats, cinnamon, flour and butter. Mix until crumbly.
  3. Place sliced peaches and blueberries in a bowl and toss in white sugar. Mix well.
  4. Place 1/2 the Peach mixture into two Ramekins.
  5. Pack the crumble mixture on top
  6. Bake for 30-40 minutes or until crust is golden brown, or its bubbling...
  7. Let cool and serve with ice cream!
  8. Enjoy!

Thursday, June 14, 2012

Banana Coconut Muffins

Best breakfast muffin!

Banana Coconut Muffins - Adapted from Epicurious
Yield: 12 Muffins
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut - I used unsweetened
  1. Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
  2. Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well.
  3. Fold in flour mixture until flour is just moistened.
  4. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
  5. Enjoy!!

Oatmeal Coconut Cookies

Even people who don't like coconut will love these cookies!

Oatmeal Coconut Cookies - Off a bag of Coach's Oats
Yield: 3 Dozen Cookies
1/2 Cup Butter, Unsalted and Room temperature
1/2 Cup Sugar
1/2 Cup Brown Sugar, packed
1 1/2 Teaspoon Vanilla
1 Egg
1 Tablespoon Milk
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Flour
1/2 Cup Rolled Oats
1/2 Cup Coach's Oats
1 Cup Coconut


  1. Preheat oven to 350.
  2. Cream the butter with the sugars until light and fluffy.
  3. Add the egg, vanilla and milk.  Mix just until combined.
  4. Add the flour, salt, baking powder, and baking soda.  Be sure not to overmix!
  5. Once all mixed, add the oats and coconut.  Mix just until combined.
  6. Scoop tablespoon size dough balls onto a prepared cookie sheet.
  7. Bake cookies 12-15 minutes or until golden brown around the edges.  Let cool.
  8. ENJOY!!

Strawberry Banana Muffins

Perfect breakfast muffin!!

Strawberry Banana Muffins - Adapted from
Yield: 12 Muffins
1/2 cup (1 stick) unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh strawberries, cut into bite sized pieces
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

  1. Preheat oven to 350 degrees F. Position rack in center of oven. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a small saucepan melt the butter. Set aside.
  3. In a medium bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter and stir to combine.
  4. In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Fold in the berries, making sure they are coated with flour.
  5. Add the wet ingredients to the dry ingredients and stir just until combined.
  6. Divide the batter evenly among the 12 muffin cups. Bake until muffin tops are golden and just firm, 20 to 24 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
  7. Enjoy!!

Browned Butter Vanilla Bean Shortbread


Browned Butter Vanilla Bean Shortbread - Adapted from Cooking Light
Yield: 30 squares
2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup butter, browned (see below)
1/2 cup canola oil
1 tsp vanilla extract
1/2 cup sugar
1 vanilla bean, split lengthwise

Browned Butter
Directions from Smitten Kitchen
  1. Cut butter into four or five pieces and cook butter in a small heavy saucepan over medium heat, stirring frequently, until it has a nutty fragrance and flecks on bottom of pan turn a light brown, anywhere from 4 to 7 minutes. 
  2. It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Transfer butter to a bowl and chill until just firm, about 1 hour.

  1. Preheat oven to 350°.
  2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.
  4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy (since you've altered the butter by browning it, this butter won't act the same as it would if it were just softened). 
  5. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Add extract. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean (better yet, put it in your extract!). 
  6. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness (I used an offset spatula instead and it worked great). Discard plastic wrap. 
  7. Bake at 350° for 30 minutes or until edges are lightly browned. 
  8. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.
  9. Enjoy!!

Churro Bites


Baked Mini Churro Bites - Adapted from Sweet Tooth
Yield: 30 mini churro bites
Ingredients Churros bites:
1-1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup granulated sugar
1/3 cup unsalted butter, at room temperature
1/2 tsp pure vanilla extract
1 egg
1/2 cup milk

For the cinnamon sugar topping:
1/4 cup butter (1/2 stick)
1/2 cup sugar
1-1/2 tsp cinnamon

  1. Preheat the oven to 350 degrees and spray a pan of mini muffin tins with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In the bowl of an electric mixture, beat together the sugar and butter on medium-high speed until light and fluffy, about 2-3 minutes.
  4.  Add the egg and vanilla and beat until well combined.
  5. With the mixer on low speed, slowly alternate adding the flour mixture and milk, starting and ending with the flour. Mix until just incorporated. 
  6. Use a small cookie scoop to fill each muffin tin and bake for 15-18 minutes, or until just golden brown.
  7. While the churro bites are baking, melt butter in a bowl and combine cinnamon and sugar in a shallow dish.
  8. When churro bites are done, immediately remove from the pan and dip each bite in the butter and roll in the cinnamon sugar mixture. Enjoy immediately or store in an airtight container for 2-3 days.
  9. Enjoy!!

Saturday, May 12, 2012

Chocolate White Chocolate Chip Cookies

I made these cookies last week for some of the clients at my work.  Everyone raved about them!  One clients said "congratulations" on the delicious cookie.  They almost taste like a brownie more then a cookie, but that's not a bad thing.  I would highly recommend these cookies!!

Chocolate White Chocolate Chip Cookies - Adapted from All Recipes
Yield: 3 Dozen
1 Cup Unsalted Butter, room temperature
2/3 Cups White Sugar
2/3 Cup Brown Sugar
2 Eggs
2 Teaspoons Vanilla Extract
2 1/4 Cups Flour
3/4 Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 2/3 Cups White Chocolate Chips

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. 
  3. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. 
  4. Drop by rounded teaspoonfuls onto a prepared cookie sheets.
  5. Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  6. Enjoy!!

Wednesday, April 11, 2012

Maple Oatmeal Cookies

Best Cookies Ever!! They taste like breakfast!  Try them!!

Adapted from
1 Cup Butter, unsalted and room temperature
1 1/3 Cup Light Brown Sugar, packed
2 Large Eggs
1 Teaspoon Vanilla
1/4 Cup Pure Maple Syrup
2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
3 Cups Rolled or Quick Cooking Oats

  1. In bowl of electric mixer fitted with paddle attachment, beat together butter and brown sugar until light and fluffy. 
  2. Add eggs one at a time, beating after each addition. Add vanilla and maple syrup and beat until combined. 
  3. Sift together flour, soda, cinnamon and salt. With mixer on low speed, gradually add dry ingredients until incorporated. Stir in oats.
  4. Chill batter for 30-45 minutes in refrigerator (this helps the cookies stay plump in the oven.)
  5. Preheat oven to 350 and line baking sheets with parchment paper. Remove batter from refrigerator and drop by 1 1/2 tsp. or 1 tbs. onto prepared baking sheets. Bake for 12-15 minutes or until edges just begin to brown and middles remain light in color.
  6. Remove from oven and allow to cool on baking sheets for 5 minutes then remove to wire rack to cool completely.

Monday, March 19, 2012

Peanut Butter Chocolate Chip Cookies

I made these cookies for a client appreciation party and goodbye party for my boss at work.  We catered food from Corner Bakery and I made the desserts.  These cookies went faster then the sandwiches!  Everybody loved them.  They don't taste super peanut buttery, but they are delicious.

Peanut Butter Chocolate Chips Cookies - adapted from How Sweet Eats
Yield: makes about 18 cookies
2 Cups Flour
1/2 Teaspoons Baking Soda
8 Tablespoons of Unsalted Butter, melted and cooled
6 Tablespoons of Creamy Peanut Butter, melted and cooled
1 Cup Brown Sugar
1/2 Cup Sugar
1 Egg + 1 Egg Yolk, at room temperature
2 Teaspoons Vanilla
1 1/2 Cups Chocolate Chips

  1. Preheat oven to 325 degrees F. 
  2. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
  3. Mix the flour and baking soda in a bowl and set aside. 
  4. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. 
  5. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together.  Fold in chocolate chips.
  6. Scoop the dough with a cookie scoop or tablespoon measurement. Place on a baking sheet two inches apart and bake for 12-14 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely.
  7. Enjoy!!

Saturday, March 17, 2012

Guinness Brownies

Happy St. Patrick's Day!!

Here is a great easy recipe for a St. Patty's Day party!  The beer flavor is there, but very subtle.  Very festive if you are drinking Guinness today!

Guinness Brownies,  Adapted from
Yield: makes 16 brownies
6 oz dark semi-sweet chocolate pieces
1/2 cup, plus 1 Tbs butter, soft
1 1/2 cups sugar
1/3 cup Guinness Beer
1 eggs
2/3 cups flour
4 Tbs dark cocoa powder
6 oz semi sweet chocolate chips

  1. Preheat the oven to 350 degrees.
  2. Take an 8x8 pan, and put a sheet of parchment paper down on the bottom of the pan. I then spray the top of the parchment, and the sides of the pan with non-stick baking spray.
  3. Take the chopped chocolate and microwave it for 90 seconds.  Whisk the chocolate until very smooth. Set aside to cool.
  4. In a large bowl, using an electric mixer, whip the butter and sugar until it is light and fluffy. Add the beer and beat until well combined.
  5. Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.
  6. Sift the flour and coco together, and then slowly add it to the batter, mixing in until it is just combined.
  7. Add the chocolate chips, and mix until just combined.
  8. Transfer the batter to the prepared pan, and spread evenly to the edges.
  9. Bake the brownies at 350 degrees for 25-30 minutes or until a skewer comes out clean. Do not over bake!
  10. When the brownies are finished, let them cool completely before cutting into them for the cleanest cut.
  11. Enjoy responsibly!

Thursday, February 23, 2012

Skittles Infused Vodka

I know this isn't what I normally post on my blog but I had so many people ask me for the recipe that I wanted to post it anyway.  This was a gift for my co-worker for her 21st birthday.  I ran across this recipe on Pinterest and immediately knew that my coworker would love this because she loves Skittles.  I am not going to lie, it was a pain in the rear to make.  The skittles all dissolve in the vodka, but then you have to strain out the white stuff left behind.  I bought coffee filters but they didn't work very well.  Maybe it would have been easier with cheese cloth or another straining method, but it took me a few hours to get the vodka free of floating white stuff.  The colors are very vibrant and they have great flavor and smell, but if you are going to make this, set aside a few hours.  I have heard Jolly Rancher Vodka is delicious too but way easier to make because there is no straining involved.  Ill keep you posted when I make the Jolly Rancher version.

Waiting for the Skittles to dissolve...

Adapted from -
Yield: 5 - 8oz Bottles of Vodka
  •  1.75 L Of Vodka - Dont use the cheap stuff, and you dont have to use the fancy stuff, something in between is perfect - I used Svedka
  • Five 8.5 ounce flasks or bottles - I just used glass bottles I found at the grocery store.
  • One 14oz Bag of Skittles
  • Five empty plastic water bottles
  • A funnel- I didnt use this....
  • Bowls for separating the Skittles into flavors - I just sorted them on a paper towel
  • A measuring cup (not pictured)
  • Coffee filters or paper towels
  1. You’ll also want to cover your workspace with newspaper or freezer paper – this infusion can get messy. If you’re making a different sized batch, here’s the formula you need to know: I used 65 Skittles to 7 ounces of vodka, which yields about 8 ounces of infused vodka.
  2. Start by simply separating the Skittles into flavors. You want 60 of each.
  3. Fill your water bottles with 6 ounces of vodka each. It doesn’t need to be exact – you can always even it out later by pouring in a bit more vodka to the ones that come out with less.
  4. Pour the Skittles of one flavor into one infusion bottle, then pour the next flavor of Skittles into the next infusion bottle, and so on until all five bottles have a pile of Skittles soaking in the vodka.
  5. Now your infusion bottles all have Skittles in the bottom. Give each bottle a good shake – the more, the better. In my picture here, you can see that the colored candy coating has already rubbed off into the vodka, but the white insides of the Skittles still have a lot of dissolving to do. After shaking them, set them aside for a few hours. It’s a good idea to shake them again then, especially if you’re making a bigger batch. My Skittles all dissolved overnight.
  6. Once they’re all dissolved, you’ll notice a lot of white muck floating at the top. We’ll take care of this in Step 6.
    1. here are a number of ways to strain this stuff and get all the white gunk out. Some people prefer paper towels, but I used coffee filters and found they worked just as well. I put a strainer inside a measuring cup.
    2. Then I put four coffee filters in the funnel. It’s hard to say exactly how many you’ll need, since not all coffee filters are exactly the same. I’ll tell you one thing I did learn, though: orange and green needed more filtration than the others. I discovered this when I thought I was finished, and found a little bit of white stuff still floating in those two flavors. No problem, though: I just strained them again through one more coffee filter, and that took care of it. So if you find you haven’t strained it thoroughly enough, the good news is: you can always fix that later
    3. Then I poured one of the infusions into my strainer setup. I had to pour about a quarter of my infusion in, then wait for some of it to soak through, then pour another quarter in, until I was done. (If the strainer clogs with white gunk, use a spoon to scrape the white gunk out of the way.) In the end, you’ll have about 8 ounces of Skittle infused vodka.
  7. Then I took the liquid from the measuring cup and poured it into a flask.
  8. Repeat this process for each flavor.
  9. Stick them in the freezer for several hours until chilled. Serve as a shot or in a mixed drink. 

Wednesday, February 22, 2012

Vanilla Cupcakes With Chocolate Buttercream

Happy 21st Birthday Desiree

I made these cupcakes for a coworkers birthday.  She said she liked white bottom with chocolate frosting.  I decided to make the vanilla bottom that I love, and I found a new recipe for the buttercream.  The cupcake is light and fluffy as always, so good you can eat it plain.  The buttercream turned out perfectly chocolatey and smooth.  Best chocolate buttercream ever.  I sprinkled some decoration on top and ta-da, they were finished.  These taste better then store bought but are just as easy!!

Vanilla Cupcakes - Adapted from my Churro Cupcakes
Yield: 12 cupcakes
1/2 Cup Butter, unsalted and room temperature
1 Cups Sugar
2 Large Eggs, separated
1 1/3 Cup Flour
3/4 Teaspoon Baking Powder
1 Pinch of Salt
1/2 Cup Milk
1 1/2 Teaspoon Vanilla

  1. Preheat your oven to 350˚F and line a muffin tin with baking cups.
  2. Beat the butter in the bowl of a stand mixer on medium speed. Once the butter is smooth and creamy, turn the mixer to low speed and add the sugar. Keep beating the butter and sugar mixture until light and fluffy. 
  3. Add the egg yolks one at a time, making sure to mix well after each addition. 
  4. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
  5. In a small bowl, stir the vanilla into the milk. Alternate adding the flour mixture and the milk mixture to the butter-and-sugar mixture. You’ll want to start and end with the flour, and mix just until incorporated after each addition.
  6. In a medium bowl, using a hand mixer, beat the egg whites until soft peaks form. It’ll be white and foamy. Fold the egg whites into the batter.
  7. Fill your lined muffin cups about ¾ full of batter. Bake for about 18 minutes or until a cake tester stuck in the middle comes out clean. 
  8. Let cupcakes cool completely. Frost.

Chocolate Buttercream - Adapted from
Yield: 3 Cups - too much for 12 cupcakes...
1 Cup Unsalted Butter, room temperature
3 1/2 Cups Confectioners Sugar
1/2 Cup Cocoa Powder
1/4 Teaspoon Salt
2 Teaspoons Vanilla
3-4 Tablespoons Milk

  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. 
  2. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. 
  3. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
  4. Frost!

Tuesday, February 14, 2012

Apple Cinnamon & Oat Scones

Happy Valentine's Day!!

Scones!!  These scones taste like an apple pie, can you say delicious!? I found this recipe in a Martha Stewart magazine and I have been wanting to make them for about a month.  My boyfriend had his treat day last week and I thought this would be perfect for him to take to work.  Needless to say, they were a huge hit.  It's a perfect breakfast treat.  So delicious....

Apple & Oat Scones - Adapted from Martha Stewart Living Magazine
Yield: 12 Scones
1 2/3 Cup Flour
1 1/3 Cup Old-Fashioned Rolled Oats, plus more for topping
1/4 Cup + 2 Tablespoons Light Brown Sugar, plus more for topping
1 Heaping Teaspoon Cinnamon
2 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 1/2 Stick Cold Unsalted Butter, cut into pieces
1 1/2 Cups Granny Smith Apple Chunks, I used 2 large apples cut into 1/4-inch cubes - It was a lot of apple...
2/3 Cup Cold Buttermilk, plus more for brushing


  1. Preheat oven to 400.
  2. Whisk together flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.
  3. Cut in butter with a pastry blender, or rub in with your fingers - The largest pieces should be the size of a pea.
  4. With your fingers, flatten the butter pieces into small discs.  Add the apples and buttermilk, stirring the dough just until it comes together.
  5. Turn the dough out onto a lightly floured surface.  Pat dough into a rectangle, cut the dough with a floured knife into 12 pieces, or smaller depending on how many scones you want to make.
  6. Place on a baking sheet about 2 inches apart.  Brush with buttermilk and then sprinkle with sugar and oats.
  7. Bake until golden brown, about 20 minutes. Let them cool for 10 minutes. 
  8. Enjoy warm or room temperature!!

Sunday, February 12, 2012

Reece's Peanut Butter Hearts

Valentine's Day is coming!!! Here are some homemade Reece's Peanut Butter hearts.  They are as close as it gets to the real thing.  My boyfriend loves Reece's so I made these for him.  I haven't got down the dipping or decorating yet.  Its harder then it looks dip things in chocolate, and I am not very good at it.  Out of about 20, only about 4 came out presentable.  I think using the candy melts are easier then using real chocolate,  the thinner the coating the easier to work with.  Well I am going to pick up my boyfriend from the airport today and I will surprise him with one of these.  If he likes it, then we know they are good!  Wish me luck!

Reece's Peanut Butter Cups - Adapted from Flour Me With Love
Yield: 2 dozen, depending on thickness
1/4 Cup Butter
1 1/2 Cups Creamy Peanut Butter
1/8 Teaspoon Salt
4 Cups Powdered Sugar
2-3 Tablespoon Milk
Chocolate (or white, or pink) for coating

  1. Cream together the butter, peanut butter and salt.
  2. Slowly mix in the powdered sugar until it becomes crumbly.
  3. Add the milk and mix until it starts to come together.
  4. Pour out onto a flat surface.
  5. Knead together until it forms a ball.
  6. Roll out to desired thickness.
  7. Cut out whatever shape you like; I like hearts.  Place them on a cookie sheet. 
  8. Place in freezer for about 30 minutes.  Melt the chocolate, let them cool a little bit, then start dipping and decorating.
  9. Enjoy!!

Saturday, February 11, 2012

Valentine's Day Sweet & Salty Popcorn

Its almost that time of year!! Valentine's Day is right around the corner I am scrambling to post a few fun ideas.  Here is a quick and easy recipe for anyone.  Its great for kids and men!  The classic salty and sweet combination here taste great.  How could you go wrong with honey roasted peanuts, 2 types of M&Ms, 2 types of chocolate, and marshmallows all mixed in with popcorn!?  Whats great about this recipe is you can change it up for any holiday or special occasion.  Enjoy!

Sweet & Salty Popcorn - Adapted from
Yield: Lots!
8 Cups Popcorn (I use light butter)
1 Cup Honey Roasted Peanuts
1/2 Cup M&Ms Regular
1/2 Cup M&Ms Peanut Butter
1/2 Cup Milk or Semi-Sweet Chocolate Chips
1/2 Cup White Chocolate
1/2 Cup Mini Marshmallows
1 Tablespoon Canola Oil, divided
1 Teaspoon Salt
Decorating Sprinkles (red coarse sugar, pink nonpareils, or similar)
  1. Spread popcorn on a large baking sheet that has been lined with parchment or waxed paper.
  2. Sprinkle peanuts and M&Ms evenly over top. 
  3. Combine chocolate chips with 1/2 tablespoon oil and melt in microwave. With spoon, drizzle evenly over popcorn mixture. 
  4. Sprinkle with coarse sea salt. Add food coloring and 1/2 tablespoon oil to white chips, melt, and drizzle over popcorn mixture. 
  5. Sprinkle with decorating red sugar and pink nonpareils. After melted drizzles harden, break into pieces and store in airtight container or sealed plastic bags.
  6. Enjoy!!

*Modify food coloring and M&M colors for any occasion: colors of sports teams or schools, green for St. Patrick's Day, red/blue for 4th of July, black/orange for Halloween, red/green for Christmas, etc. Food coloring can be omitted entirely--use plain white melted chocolate and rely on M&Ms and sprinkles to add color to the mix.

Sunday, February 5, 2012

S'mores Cookie Bars

Happy Super Bowl Sunday!! I hope everyone had a great party with lots of delicious food and treats!  I made these to bring to a friends super bowl party, and they were a huge hit!! How could you go wrong with all the S'mores ingredients packed into a cookie!?  Whats amazing is the graham cracker stays crispy on the bottom, and then if you cook the cookie part just right then it stays gooey, and you can really taste the marshmallow.   This is an All-American treat for an All-America day!! Enjoy!!!

S'mores Cookie Bars - Adapted from
Yield: 32 Squares
11 Tablespoons Unsalted Butter, softened
1 Cup Brown Sugar, packed
½ Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
½ Teaspoon Salt
1/2 Teaspoon Cinnamon
2 ½ Cups Flour
1 Cup Semi-Sweet Chocolate Chips
1 Cup Mini Marshmallows
3 Regular sized Hershey’s bars, broken into pieces
1-2 Packages Graham Crackers, broken into squares

  1. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
  2. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
  3. Cream together the butter and both sugars. Add the eggs and vanilla.
  4. Gradually mix in the dry ingredients: flour, baking soda, salt and cinnamon.
  5. Fold in the chocolate chips and marshmallows. 
  6. Chill dough in refrigerator for 1 hour.
  7. Place rounded tablespoons of dough on graham crackers.
  8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. 
  9. Bake for and additional 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. 
  10. Make sure cookies are completely cool before cutting, otherwise you'll end up with a doughy mess!
  11. Enjoy!!

Sunday, January 29, 2012

Cocoa Brownies

So Wednesday night a friend came over for enchiladas and then we made brownies.  They are amazing!! Very rich and Chocolaty!! The End. 

Instagram Photo

Cocoa Brownies by Alton Brown -
Yield: 16 Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 Eggs
1 Cup Sugar
1 Cup Brown Sugar
8 Ounces Melted Butter, unsalted
1 1/4 Cups Cocoa, sifted
2 Teaspoons Vanilla extract
    1/2 Cup Flour, sifted 1/2 Teaspoon Kosher Salt
  1. Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
  2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. 
  3. Add remaining ingredients, and mix to combine.
  4. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. 
  5. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
  6. Enjoy!!
    SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams

Saturday, January 21, 2012

Thin and Crispy Chocolate Chip Cookies

Happy New Year, two weeks late.  I have been really busy with work and I have been baking, just not posting.  I made delicious brownies last week and chocolate cupcakes another day.  But today is a special birthday post for my good friend Pepper.  He is 35 today and he requested these cookies.  I cut this recipe in 1/3 and they turned out great.  They are very crispy and almost carmel like on the outsides but the insides are very soft and buttery.  They don't look very pretty, but its the taste that counts!! Overall a very delicious cookies and I will be making these again!!

Happy Birthday Pepper!!

Thin and Crispy Chocolate Chip Cookies -
Yield: 10 Large Cookies
2/3 Cup Packed Light Brown Sugar
1 Stick Unsalted Butter, room temperature
1/2 Cup Sugar
1 Eggs
1 Teaspoon Vanilla
3/4 Cup Flour
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
6 oz Dark Chocolate or Chocolate Chips

  1. In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in the vanilla.
  2. In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate chips.
  3. Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room. ( I just scooped about 1/4 cup size balls and put them on a plate in the freezer and cooked 4 at a time.  They really do spread so use the biggest cookie sheet you have!  Also I used an airbake pan and i still used the parchment paper...)
  4. Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
  5. Bake until golden brown, 13 to 15 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.
  6. Let them cool completely, I thought they tasted better the next day. 
  7. Enjoy!!