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Showing posts from 2011

Truffle Shuffle

A couple of weeks ago, I invited some of my favorite ladies over to my home to sip on some cosmopolitans and make chocolate truffles! This was actually my first time I've ever made truffles and you wouldn't believe how easy it was! The recipe below is from the Barefoot Contessa . I love this recipe because it's super easy and you can pretty much roll the truffles in anything you want. We rolled ours in confectioners sugar and chopped pecans. They're quite rich because of the bittersweet chocolate. If you're not a dark chocolate fan, you can always use more semi-sweet chocolate or milk chocolate. Whatever chocolate you use, it will be delicious! Ready, set, TRUFFLE! To-go boxes with recipes for the gals... This is how we roll... YUM! Wanna roll with us? Here's the fabulous recipe: Chocolate Truffles by The Barefoot Contessa Ingredients 1/2 pound good bittersweet chocolate 1/2 pound good semisweet chocolate 1 cup heavy cream 2 tablespoons Grand Marnier, optional 1

Chocolate Pumpkin Cheesecake Bars

Ah Thanksgiving, a time to give thanks and to be with family & friends and FOOD! This year, it's a potluck Thanksgiving and guess who's in charge of dessert? I love chocolate, cheesecake and pumpkin pie. Why not have all three?....in ONE BAR! This recipe was adapted from Martha Stewart and it's incredibly decadent. It has the richness from the cream cheese and the sweetness from the semi-sweet chocolate swirls. It also has the warmth from the pure pumpkin puree and pumpkin pie spice. If Thanksgiving tasted like a dessert it would be these Chocolate Pumpkin Cheesecake Bars! Here's how I made them. You'll Need: For the Crust 20 chocolate graham crackers 2 tablespoons sugar 4 tablespoons unsalted butter, melted For the Filling 2 packages bar cream cheese (8 ounces each) 1 cup sugar 1 cup canned solid-pack pumpkin puree 3 large eggs 3 tablespoons all-purpose flour 1 teaspoon pumpkin-pie spice 1/2 teaspoon salt 4 ounces semisweet chocolate chips Preheat oven to 350

Go "Upside Down" for Banana Cake!

I know pineapple seems to be the popular fruit for an upside down cake but, I had some bananas sitting on my kitchen counter. I asked myself, "what if I made an upside down banana cake?" And, I did! The best part about this cake is the luscious caramel, banana topping. The cake itself has a fluffy-like texture and the perfect balance of sweetness. Wanna go bananas? Here's what you'll need: 3 big ripe bananas 8 tbsp unsalted butter + 2 tbsp for caramel topping 2/3 cup light brown sugar (lightly packed) 1 tsp cinnamon 1 cup granulated sugar 2 cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda pinch of salt 2 eggs 1 cup sour cream 1 tbsp vanilla extract Directions: 1. Pre-heat oven to 350 degrees. Peel and slice bananas and set aside. In a 9 inch baking pan, add brown sugar, cinnamon and 2 tbsp butter and cook over medium heat until sugar is dissolved or when "caramel" forms. 2. In the same pan with the caramel, arrange banana slices in a single la

A "Milk Toof" Birthday

My sister is a huge fan of mymilktoof.blogspot.com by Inhae Renee Lee . My Milk Toof chronicles the adventures of two very entertaining "baby teeth", Ickle & Lardee . Not too long ago, she introduced me to this site and now I'm a fan! I surprised her with a Ickle & Lardee cake on her birthday and she was ecstatic! I made Ickle & Lardee out of fondant and a rich chocolate cake with chocolate frosting topped with rainbow sprinkles. Happy Birthday Sister! XO

Somewhere Over The Rainbow

Rainbow cake pops for my friend's surprise birthday party...

Skeletons & Tiaras

Jack Skellington Cake Pops (From "The Nightmare Before Christmas") Princess Tiara Cake Pops (I made these for a client's daughter's 3rd birthday party...princess themed of course.)

Spring Baking

Ahhh...Spring is here! I've always wanted to make a bundt cake from scratch so, I did! I made a lemon bundt cake. The recipe below is adapted from Martha Stewart's cakes . This cake is quite dense and buttery but, it's refreshing like spring because of the fresh lemon zest and juice used in the cake. Yum! It'll put a spring in your step! Bake one today and share it with your neighbors... Here's the recipe: Lemon Bundt Cake Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 3 cups all-purpose flour (spooned and leveled), plus more for pan 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons) 1 teaspoon baking soda 1 teaspoon salt 2 1/2 cups granulated sugar 6 large eggs 1 cup sour cream Confectioners’ sugar, for dusting Directions 1. Preheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside. 2. Using an e

Cappuccino Cake Pops

Delicious chocolate cake dipped in cappuccino flavored candy topped with chocolate covered espresso beans. Delizioso! Ciao!

Souven-EARS

I bought some cute little souvenirs from my trip to Disneyland . This darling Minnie cupcake is actually an antenna topper! Even though our car doesn't have an antenna, I had to get it! I was thinking of using it as a Christmas oranment. I also got Minnie Sprinkles, of course... And I couldn't help it, I made Mickey Mouse cake pops! The cake pop reminds me of the balloons they have at the park. E n j o y!

"It's a sweet world after all..."

For my birthday, my husband took me to the " happiest place on earth "... Disneyland ! Can you think of a better place to celebrate your birthday?! I truly had a magical time and I felt like a kid again! We discovered a cute little sweet shoppe in the park that had tons of goodies. Including these darling candied apples: Mickey & Minnie... Bunnies & Rainbow Mickey... and Jack Skellington, oh my!

Girl Scout Cookie Cake Pops

It's that time of the year again, when you can buy those oh-so addicting Girl Scout cookies! I've always wanted to make dulce de leche cake pops and I decided to put a little spin on it. It's dreamy vanilla cake with "dulce de leche" cookie pieces, then dipped in milk chocolate and topped with more cookie pieces. It's like having a dessert within a dessert...dangerous, but DELICIOUS! ENJOY!

"My Bunny Valentine, Sweet Bunny Valentine"

I can't believe it's been 1 year since I started blogging about my baking adventures! It’s been a hectic, but fun couple of months. I’ve been so busy with cake pop orders! (I think I might have made hundreds already!) And I love it! Since Valentine’s Day is around the corner, I made heart shaped cake pops & adorable bunnies. Happy Valentine’s Day! XO