crappy picture thanks to my old LG venus. what a poop of a phone, right?
Tuesday, February 23, 2010
Breakfast cakes/rise and shine cupcakes
crappy picture thanks to my old LG venus. what a poop of a phone, right?
Recipes
Don't worry! I'll have them up soon. I'm not just going to put pictures up with a description, I'll make sure you folks are capable about making them yourselves :) It's just taking me sometime to get all the pictures up, especially because my lack of a quality camera.
expect a new post tonight. I'm making Reeses peanut butter cheesecake with an Oreo crust. OREO?!?!? you say. yes, it's an experiment and we'll see how it goes lol
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expect a new post tonight. I'm making Reeses peanut butter cheesecake with an Oreo crust. OREO?!?!? you say. yes, it's an experiment and we'll see how it goes lol
Sunday, February 21, 2010
Mini PB&J pies
These are great for kids parties! Especially when you don't want a gaggle of toddlers hanging from the chandelier on a sugar high :)
Usually I make these in the MINI cupcake pan but I wasn't able to utilize it at the time so these are a bit larger. I made them in a regular cupcake pan. You can't tell in the pictures but some are sprinkled with cinnamon( if you can't tell by now I'm somewhat of a cinnamon fiend) . Also, The finalized product is dusted with powdered sugar
JELLY EXPLOSIONNN
Sorry for the crappy picture. My camera needs fixin'
**Recipe**
1 roll Pillsbury pie dough
1/2 Cup creamy peanut butter
1 Tablespoon sugar
1/2 Cup Smucker’s Strawberry Preserves
1 egg white whisked with 1 teaspoon water for egg wash
Sugar Crystals for sprinkling on top if desired
2 Tablespoons powdered sugar
1. Preheat oven to 350 degrees F. Unroll pie crust onto a lightly floured surface. Use a 2 1/2 inch round cutter to cut out circles in dough (I used a random little cup that worked great). Lightly press dough rounds into greased mini muffin tin. Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping. Set aside.
2. Mix peanut butter and sugar until combined. With a small cookie scoop or teaspoon, drop a heaping teaspoon into each of the pie crusts. Do the same with the jam. Using the pie strips, form the lattice top. See pictures above for help. Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and golden brown.
3. Remove and with the tip of a knife, loosen edges where jam has oozed out. Carefully remove from pan after 5 minutes with the help of the knife and let cool. Dust with powdered sugar and serve with milk
**obviously I didn't do the lattice design.I just couldn't get it too look right on those tiny pies.You don't have to use just PB&J, get creative :)
Continue reading...
Usually I make these in the MINI cupcake pan but I wasn't able to utilize it at the time so these are a bit larger. I made them in a regular cupcake pan. You can't tell in the pictures but some are sprinkled with cinnamon( if you can't tell by now I'm somewhat of a cinnamon fiend) . Also, The finalized product is dusted with powdered sugar
JELLY EXPLOSIONNN
Sorry for the crappy picture. My camera needs fixin' **Recipe**
1 roll Pillsbury pie dough
1/2 Cup creamy peanut butter
1 Tablespoon sugar
1/2 Cup Smucker’s Strawberry Preserves
1 egg white whisked with 1 teaspoon water for egg wash
Sugar Crystals for sprinkling on top if desired
2 Tablespoons powdered sugar
1. Preheat oven to 350 degrees F. Unroll pie crust onto a lightly floured surface. Use a 2 1/2 inch round cutter to cut out circles in dough (I used a random little cup that worked great). Lightly press dough rounds into greased mini muffin tin. Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping. Set aside.
2. Mix peanut butter and sugar until combined. With a small cookie scoop or teaspoon, drop a heaping teaspoon into each of the pie crusts. Do the same with the jam. Using the pie strips, form the lattice top. See pictures above for help. Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and golden brown.
3. Remove and with the tip of a knife, loosen edges where jam has oozed out. Carefully remove from pan after 5 minutes with the help of the knife and let cool. Dust with powdered sugar and serve with milk
**obviously I didn't do the lattice design.I just couldn't get it too look right on those tiny pies.You don't have to use just PB&J, get creative :)
Sugar Cookies*recipe added
A classic: The sugar cookie.I've been told these are the best cookies ever tasted
some I roll in cinnamon and sugar. some I put white chocolate chips in. All of them are delicious
RECIPE
Ingredients
* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1 teaspoon vanilla extract
Directions
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls. Then roll the balls of dough in a bowl of sugar and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
***I added white chocolate chips to the ones you see above , I also like to roll mine in sugar and cinnamon sometimes for a change.
This recipes yeilds aroung 4 dozen
Continue reading...
some I roll in cinnamon and sugar. some I put white chocolate chips in. All of them are delicious
Ingredients
* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1 teaspoon vanilla extract
Directions
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls. Then roll the balls of dough in a bowl of sugar and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
***I added white chocolate chips to the ones you see above , I also like to roll mine in sugar and cinnamon sometimes for a change.
This recipes yeilds aroung 4 dozen
Saturday, February 20, 2010
The "Elvis" cupcake * recipe added
This cupcake is one of the most popular.It's made from a fresh banana batter, with a dash of cinnamon. There's a chocolate kiss directly in the middle and it's topped with a homeade peanut butter frosting.
*This cupcake can be altered to fit your taste
After baking
with Frosting. Also, that is not my manly hand, it's my boyfriends hand
RECIPE
Ingredients
* 2 cups all-purpose flour
* 3/4 cup sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1-1/3 cups mashed ripe bananas (about 3 medium)
* 1 teaspoon vanilla extract
* 18 milk chocolate kisses
PEANUT BUTTER FROSTING:
* 1/3 cup creamy peanut butter
* 2 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 3 to 4 tablespoons milk
I garnished the frosting.cupcakes with a few milk chocolate chips.
Directions
* In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the bananas and vanilla; stir into dry ingredients just until combined.
* Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss,pointed side down(push in SLIGHTLY to ensure a pretty cupcake) Fill cups two-thirds full with remaining batter.
* Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* In a large bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired. Yield: 1-1/2 dozen.
Continue reading...
*This cupcake can be altered to fit your taste
After baking 
with Frosting. Also, that is not my manly hand, it's my boyfriends hand RECIPE
Ingredients
* 2 cups all-purpose flour
* 3/4 cup sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1-1/3 cups mashed ripe bananas (about 3 medium)
* 1 teaspoon vanilla extract
* 18 milk chocolate kisses
PEANUT BUTTER FROSTING:
* 1/3 cup creamy peanut butter
* 2 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 3 to 4 tablespoons milk
I garnished the frosting.cupcakes with a few milk chocolate chips.
Directions
* In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the bananas and vanilla; stir into dry ingredients just until combined.
* Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss,pointed side down(push in SLIGHTLY to ensure a pretty cupcake) Fill cups two-thirds full with remaining batter.
* Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* In a large bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired. Yield: 1-1/2 dozen.
First post on my new site
I'm not a professional baker, yet. This July I'll be attending the Art Institute to pursue my degree in The Culinary Arts with a concentration in Baking and pastries. I've been selling my baked goods to people for quite sometime now and a friend of mine asked " why don't you set up a website". DING, I don't know why hadn't thought of this earlier. I'm starting to ramble, but I digress.While, I do have photos of a few of my baked goods there quality isn't that great due to the camera being either a cell phone or a Nikon Cool pix.Also, I a in no way a professional photographer or even a good one. I host tasting parties so anyone interested in my services can taste and see my products before hand. I make all my treats from scratch. No store bought batter, ever. WEll, here's my welcoming/about me/rambles post. Now I'll post the goods. haha...I'm not funny.
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