Tuesday, December 7, 2010

Oh, the weather outside is frightful...

Snowmen & Gingerbread Cake Pops

Monday, November 22, 2010

Tis the season to be "Thankful"

This year, I'm thankful for my loving husband, family, friends and good health. I love this time of year! I like piling on the layers for the winter weather and coming home to a cup of the Barefoot Contessa's hot chocolate. (The wonderful recipe is below)
I hope you all have a wonderful Thanksgiving filled with food, laughter, family & friends and turkey cake pops!


Hot Chocolate by The Barefoot Contessa
You'll need:
2 1/2 cups whole milk
2 cups half-and-half
4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso or coffee powder
4 to 5 vanilla beans or cinnamon sticks, for garnish
Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

Tuesday, October 26, 2010

Frightful Bites!

I'm obsessed with Halloween! I always decorate my home and go all out just for this holiday. Seriously, just ask my husband! Every year, I make my own treats in addition to the popular candies that I keep around. This year, I made pumpkin and mummy cake pops. Beware, these frightful cake pops are hauntingly delicious!

Monday, September 13, 2010

Owl Be Watching You...

Chocolate Owl Cake Pops

whooo whooo...

Tuesday, June 29, 2010

Bacon Cupcakes!

Okay, I know what you’re thinking. Bacon cupcakes? Yes, bacon cupcakes!
These cupcakes are purely indulgent. I love bacon and I rarely eat it but, when I do it’s usually for breakfast. I love dipping my bacon in maple syrup so, I decided to bake maple cupcakes. I figure chocolate goes with anything so, I dipped the maple cupcakes in chocolate ganache and then I garnished them with chopped hickory-smoked bacon. It’s a sweet and savory experience like no other!

Here’s how I made the maple cupcakes.

In a stand mixer, cream unsalted butter and brown sugar together until nice and creamy then add real maple syrup. Add room temperature eggs and mix until incorporated.

Sift flour, salt and baking powder and mix until combined.

Bake in a 350 degree oven for about 15 minutes until golden.

For the chocolate ganache, I brought ½ cup of heavy cream to boil and poured over 8 ounces of Guittard semi-sweet chocolate chips and added a ½ teaspoon of instant coffee. Whisk together until smooth.

Dip maple cupcakes in ganache and garnish with chopped hickory-smoked bacon (You could prepare the bacon ahead of time).

And Enjoy!

Bacon Chocolate & Maple Cupcakes!

Tuesday, June 8, 2010

The "New" After Dinner Mint

What's more decadent and refreshing than chocolate and mint? How about these chocolate mint cake pops! Moist chocolate cake swirled in mint dark chocolate and garnished with Andes mint pieces. It's the new after dinner mint and dessert all in one!

Tuesday, April 27, 2010

Milk & Cookies

There's something nostalgic about freshly baked chocolate chip cookies. I just love the aroma that fills my home while the cookies bake. I made these cookies with “Guittard” Milk Chocolate Chips instead of semi-sweet chocolate chips. The chocolate chips literally melt in your mouth! It’s comfort food at its best!

I can't resist cookie dough! Yum!

Milk & Cookies....Enjoy!

Thursday, April 1, 2010

Spring is Here Part 2

Easter is one of my favorite holidays. It brings back many childhood memories, like when my mom would give us baskets filled with CANDY! I love being with my family during this time. It's also another excuse to eat more candy! I just can't get enough of those "Cadbury Mini Eggs" and jelly beans!

I hope these Easter chick cake pops put a smile on your face! Happy Easter!

Saturday, March 27, 2010

Spring is Here!

Since Spring has officially arrived, I thought, "What better way to celebrate the season than with flower cupcakes."

I made vanilla cupcakes and decorated them with royal icing tinted with a pastel pink. I topped them with white roses and leaves that I made out of fondant.

Pretty, huh?

Let's look a little closer...


Monday, February 22, 2010

It's A Nice Day For A White Wedding...Cake!

Photo By Mansoor Anwar

Yes, I made my own wedding cake! It was a simple 2-tiered vanilla and chocolate cake covered in white fondant and fondant flowers. It was a very simple, yet elegant cake. Since we had a very small wedding reception after our ceremony, we wanted a small cake that we could just cut. I look forward to making our anniversary cake!

Engagement Cake

I had a lot fun making this cake! It was for two of my best friends who got engaged. I especially enjoyed making the blue birds out of fondant. I chose a bright aqua blue for the cake because the couple lives in San Diego and I immediately thought of the beach!

I Left My Heart In San Francisco...

I made these cupcakes for a "Moving Out of San Francisco" party. I loved the San Francisco Giants cupcakes..it was my husband's idea!

Hello Puppy Cake!

I received the book "Hello Cupcake" By Karen Tack & Alan Richardson as a gift. I couldn't resist...I made the puppy cupcakes! They're so cute!

Anniversary Dove Cake

I made this cake for my mother and father in-law's 31st wedding anniversary. I was inspired by the 70's and thought of daisies and the bright sun. The doves symbolize love of course.

Graduation Cake

My first 3-tiered cake completely covered in fondant. I made this for my brother after he graduated medical school.