Monday, December 9, 2013

Let it Snow(ball)! Rice Krispie Snowballs


The holidays are upon us once again! As a busy mom, I wanted to share a recipe that is super easy and oh-so fun! These rice krispie snowballs are so cute and yummy- little golf ball-sized rice treats dipped in delicate white chocolate and topped with festive sprinkles, need I say more? They're the perfect holiday treat for parties or for giving!

Rice Krispie Snowballs
Stuff You'll Need:
1/4 Cup Butter
1 - 10 Oz. Package Marshmallows
6 Cups Rice Krispies Cereal
2 - 14 Oz. Bags White Candy Melts
2 Tbsp Vegetable Oil
24 Mini Candy Canes
Assorted Holiday Sprinkles

Let's Play!
Melt the butter in a large saucepan over medium low heat.
Add in the marshmallows and allow them to melt completely.
Remove the pan from the heat and stir in the Rice Krispies.
Pull out heaping tablespoons from the pan and roll into balls. Add a candy cane into the center of each ball.


Place your finished treats into the fridge for about 15 minutes to cool down.
Melt the candy melts according to package directions and add in the vegetable oil to thin the mixture.


Dip your cooled treats into the chocolate, sprinkle or decorate, and set aside to cool and harden completely.

Wednesday, November 20, 2013

Ten Things I Love About Fall...


10) Pumpkins
9) Halloween
8) Halloween candy
7) Fall leaves
6) Scarves
5) Boots
4) Starbucks "red cup" holiday drinks
3) Thanksgiving
2) My husband's birthday
1) The birth of my daughter, Emma June


Happy Fall!



Friday, September 20, 2013

Double (Trouble) Chocolate Cookies

 
 
 
These cookies are so chocolately, so chewy, and oh-so yummy. They're made with rich cocoa powder and milk chocolate chips. They're guaranteed to satisfy your chocolate craving!

Double (Trouble) Chocolate Cookies
 
You'll need:
 
 
  • 1 stick plus 1 tablespoon unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/8 cups unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups milk chocolate chips
Directions:
1) Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2) In a stand mixer, add butter and sugars & mix on medium speed until creamy, light and fluffy.
3) Add egg, and beat until well incorporated. Add the vanilla extract and beat until they are well incorporated.
4) In a separate bowl, combine the flour, cocoa powder, baking soda and the salt with a whisk.
5) With the stand mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. You only need to mix until everything has combined.
6) Add the chocolate chips to the batter then use a spoon or spatula to stir in the chocolate.
7) Drop cookie dough by rounded tablespoonfulls onto baking sheet (or use a medium cookie scoop). Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry.Transfer to a cooling rack and cool completely.

Enjoy!
 
 
 

Thursday, September 19, 2013

When life gives you ripe bananas...

Make Banana Chocolate Chip Muffins!
 

You'll Need:
1 cup granulated sugar
1/2 cup butter, room temperature
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2/3 cups of your favorite chocolate chips
3 over ripe bananas, mashed
 

Directions:

Preheat oven to 350 degrees
 
1. Cream together butter and sugar.  Add in eggs and mix well.
 
 
2. Mix in flour, baking soda and salt.  Mix well.  Stir in vanilla extract.
 
3. Fold in mashed bananas and chocolate chips.
 
 
4. Spoon in to greased muffin tin.  Each muffin slot should be about 2/3 full.
 
5. Bake at 350 for 18-22 minutes.
 
Enjoy!
 

Sunday, September 15, 2013

Lavender Scented Cupcakes with Perfect Buttercream Frosting

These lavender cupcakes are simply elegant. They're buttery and subtly scented with dried lavender flowers. They're perfect for afternoon tea or just about anytime!
 


Lavender Scented Cupcakes

½ cup sugar

¼ teaspoon dried lavender flowers

1 stick unsalted butter, at room temperature

2 eggs

1 cup self-rising flower

2 tablespoons milk

 
Directions:

 

1)      Preheat oven to 350 degrees. Line cupcake pan with 12 cupcake liners.

2)      Put sugar & lavender flowers in a food processor & process to combine.
 
 

3)      In a stand mixer, beat butter & lavender sugar until pale and fluffy.

4)      Beat the eggs into butter mixture, one at a time. Sift in flour & mix in milk. Do not over beat.
 
 

5)      Spoon mixture into paper liners. Bake for about 14-18 minutes. Until golden brown and tops spring back.

6)      Transfer to a wire rack and cool completely before decorating.
 
 
Perfect Buttercream Frosting

 
6 tablespoons unsalted butter, at room temperature

2 cups confectioner’s sugar, sifted

½ teaspoon vanilla extract

pinch of salt

2 tablespoons heavy cream

lavender food coloring

 
Directions:

1)      In a stand mixer, beat butter on medium speed until smooth.

2)      Add confectioner’s sugar, vanilla & salt and beat on low until just combined. Increase speed to medium & beat until smooth.

3)      Add heavy cream and food coloring & beat until light & fluffy, about 2 minutes.

4)      Pipe frosting on cooled cupcakes & top with sugar pearls (optional).

 
So pretty! Enjoy!
 
 

Saturday, August 31, 2013

"Mommy-to-Bee" Baby Shower

I'm usually the one behind the scenes planning & hosting my own parties. So, I was honored when my lovely friend, Frances & my sister, Liberty threw me such a memorable baby shower. The theme was “mommy-to-bee” and everything was absolutely beautiful! From the gorgeous flower arrangements to the fun photo booth and yummy dessert & food buffet, everything was perfect! I'm truly blessed!


Dessert/Beverage Bar 
 



Baby Shower favors: Tea and...
 

Honey sticks!
 

Photo booth!
 

Gorgeous flowers!
 

me
aka
"mommy-to-bee"




Styling: Frances Park & Liberty Matias
Flowers: Blush & Honey
Venue: Bridgewater Clubhouse
Cake: Nothing Bundt Cakes
Cotton Candy: Cotton Pik'n Candy
Cake Pops: me
Balloon & Tassels: Melissa Paulo
Photographers: Caroline Park & Lily Phung

Thursday, June 27, 2013

Mini {Low-Fat} Doughnuts

 
 
Not only are these mini doughnuts low-fat, but they’re pretty darn adorable! The secret to making them low-fat is baking them. Plus, they’re bite-size…aka guilt-free!

Let’s make some mini doughnuts!

Chocolate Cake Mini Doughnuts

You’ll need:

1 cup all-purpose flour

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup low-fat buttermilk

½ cup packed brown sugar

1 egg

4 teaspoons unsalted butter, melted

1 teaspoon vanilla extract
 
 
Instructions:

1)      Pre-heat oven to 425 degrees. Spray mini doughnut pan with non-stick cooking spray.

2)      In a large bowl, whisk flour, cocoa, baking soda & salt. In small bowl, whisk buttermilk, sugar, egg, butter & vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.

3)      Spoon batter into a large zip-lock bag. Cut off a corner & squeeze batter into each doughnut cup, about 1/3 full. Tap pan on counter to evenly spread batter into cups.

4)      Bake 4-6 minutes or until tops of doughnuts spring back when touched. Cool in pan 3-4 minutes; remove to cooling rack. Cool completely before decorating. (Makes about 36 mini doughnuts)

 

Let’s decorate!

Chocolate Glaze

1 cup confectioner’s sugar

1 tablespoon unsweetened cocoa powder

2 tablespoons milk
 
 
Combine until smooth. Dipped cooled doughnuts into bowl and allow excess glaze to drip back into bowl. Top with colorful sprinkles & mini chocolate chips. Place on rack until glaze is set.
 
 
 
 
 Enjoy with a shot of milk!!
 
 
Cheers!
 
 
 
 
 

Monday, June 10, 2013

Red Velvet Pancakes


A fun take on the Southern classic cake, these red velvet pancakes are so fluffy & so yummy! They have the light chocolate flavor of the cake, right down to a cream cheese glaze. They're the perfect indulgence for a special breakfast, brunch or just about anytime!

Let's make some pancakes!
 

You'll need:
  • 1 cup all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 egg, beaten
  • ¾ cup buttermilk
  • ½ teaspoon vanilla extract
  • 2 tablespoon butter, melted
  • 4 teaspoons red food coloring
Cream Cheese Glaze
  • 2 oz cream cheese, softened
  • ¾ cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • powdered sugar, garnish
Directions:

For Pancakes:
 
1. In a large bowl, sift together flour, baking powder, salt, sugar, & cocoa powder.
2. Add in egg, buttermilk, butter, vanilla extract, & red food coloring.
3. Stir it up gently until combined. The batter should still have a few lumps in it. Do not over mix.
 
For Cream Cheese Glaze:
 
In a medium size bowl, add all of the cream cheese glaze ingredients and blend until smooth and silky. Set aside.
 
 
4. Preheat griddle and grease with butter.
5. When hot, add pancake batter using a ¼ cup.
6. Flip with the first few bubbles start to break on the surface of the pancake.
7. When the other side is soft to the touch, it’s done!
8. Stack on a plate.
 
To Assemble:
 
1. Stack one pancake on a plate and spread on a layer of cream cheese glaze.
2. Repeat with another pancake.
3. Stack the third pancake and sprinkle with powdered sugar.
4. Pipe on the cream cheese glaze.
 

 
Enjoy!
 

Tuesday, May 21, 2013

Healthy "Ice Cream"


Who knew that you could make creamy, soft-serve style ice cream with just bananas and no ice cream maker required! All you need is some over-ripe bananas…and who doesn’t have them just sitting on the kitchen counter? 

Let’s make some “ice cream”!

 
Peel your bananas first. Cut them into small pieces. Freeze for just 1-2 hours on a plate. ( I already had some in my freezer.)
 

Blend in a food processor, scraping down the bowl when they stick.
 Add a spoonful of reduced fat peanut butter (honey, or whatever you want- the possibilities are endless!) and blend until combined.


 


Top with fat free chocolate syrup and sprinkles & enjoy!