lovely little sweets

whoopie pies

2011-06-25T16:30:00.000-07:00

So I've been wanting to make these for such a long time. Except it kept getting pushed behind newer recipe's I wanted to experiment with. And since my attempt at making snickerdoodles from scratch the other day ended terribly... no, extremely disastrous, I decided to not bake until those failed attempt cookies were all eaten.

At least that was until I was shopping today and found super-simple whoopie pies... in a box...

It's by pillsbury. It comes with not only the cake mix, but also the frosting and sprinkles in nice little pouches. So convenient.

I made and fell in love with these sugar-filled sandwiches. They are delish! They’re like little cakes shaped like cookies… (but pie-like… not so much.)

There were a couple different kinds that they had. I decided to make the classic chocolate funfetti whoopie (big surprise) paired with good ol' vanilla filling.

After you mix up the batter according to the back of the box, drop it by spoonfuls on a parchment covered baking sheet. I used a mini ice cream scoop hoping they'd come out more even and make it even easier for me.

After they bake and cool for a few minutes carefully remove them from the parchment paper and put them on a cooling rack to cool the rest of the way.

Place them flat side up. Then you can add on the filling by cutting the corner off the pouch they give you.

Again, super easy.

After you added on the sugary goodness also known as the filling and put the tops on, it's time for the sprinkles

You'll want to pour them from the pouch to a small shallow dish, then roll your whoopie pie on its side all the way around, and ta-da!

A fun, easy, and really yummy treat

I'll probably eventually do more of these that are more "from scratch" at some point,

but for now I figured these are easy and taste great... and who doesn't love those two things together?

Enjoy!

Strawberry Crumble Bars

2011-06-18T16:33:00.000-07:00

Also known in my home as "homemade poptarts" because that's exactly what they taste like.

The other day I came across a recipe that I originally just glanced at a little because it was pretty simple to remember. Kind of. But, knowing I didn't have all the ingredients and didn't feel like going out and buying the ingredients, I had to switch it up a little bit. Thankfully it came out great. Really great. So great I they disappeared so quickly i had to make more the next day. That kind of great.

Now, I was too busy experimenting with this recipe to take much pictures of the process itself. Next time. Hopefully. But I will explain as best as I can.

First, start out by preheating your oven to 350 degrees then put the flour, both sugars, and oats to your mixing bowl. Now, that's where I started making the recipe my own. It originally called for 1/2 cup granulated sugar and rolled oats. Except I didn't have much sugar left. At least not a full 1/2 cup of it. So it was a little less than a half cup. Maybe a half inch or so below the top of the half-cup measuring cup? Anyways. I also didn't have rolled oats. I'm not even sure what they are. I used regular quaker oats that come in the tin for oatmeal.

After you just quickly mix those dry ingredients together, add in your softened butter (cut into pieces because it incorporates quicker). While that's mixing, crack an egg into a small bowl and beat it as you do when making scrambled eggs. Once it's beaten add that to your dough mixture and combine until fully incorporated. When your mixture is the texture of crumbs. Or somewhere between dough-y and crumb-y, you're done mixing. Put about 1.5-2 cups aside, and add the remaining dough in the bowl to a lined and buttered 8x8 square baking pan.

Press it down so it's like a crust, trying to push it up on the edges a little bit. Kind of like you do with pie crusts. Then (this is also where I switched it up) add you filling on top. The original recipe called for raspberry preserves. I didn't have those either. But I did have strawberry sauce, the same kind I used for my Strawberry Swirl Pound Cake. Of course, you can use blueberry pie filling, cherry pie filling, or anything that isn't too chunky, and thick enough to hold up. Spread it all over the top surface of the dough, but don't spread it right up to the edge. Leave a little room.

Once that's done, use your remaining dough and sprinkle it on top. If it's not crumbly enough to crumble on top break of small pieced and just sprinkle it all over the top. You don't want any of your filling showing, so use it all.

Since I didn't use enough sugar the first time I wanted to make sure it was sweet enough, so before putting it in the oven I sprinkled brown sugar on the top. I'd say maybe I used somewhere between 1-2 tablespoons of it. Put it in the oven for about 30 minutes or so. But, like I always say I think my oven cooks hotter than most because it's starting to brown at 15 minutes. So keep an eye on it! You just want it a nice golden brown. Let it cool a few minutes in the pan, then remove it and let it cool completely on a cooling rack. Cut. Serve. Enjoy.

Or just keep it all to yourself and enjoy.

Either way.

you can even see the parts of the top that has the brown sugar on it and some of the strawberry peeking out

super crumbly as well

INGREDIENTS

2-1/4 cups all-purpose flour

1/2 cup brown sugar

little less than a 1/2 cup granulated sugar

2 sticks butter (softened), plus more for the pan

1 cup oats

1 egg, beaten

1 cup strawberry dipping sauce

1/4 teaspoon salt (if you use unsalted butter)

Finally, I found it!

2011-06-03T16:31:00.000-07:00

So, let's start with the obvious...yes, I have been gone for quite a while now. No, I haven't given up baking, my hopeful bakery, or this blog. Just been busy is all. However, while I have been gone I found the perfect homemade brownie recipe. I have actually been looking for one for a while. A long while. But I have always been scared to try any of them because I didn't think any could stand-up to the "go to" brownies in a box. But boy can you taste that these are 10x better than any box recipe and most, if not all, the ingredients are already in your kitchen! They're moist. And delicious. And chocolate-y. And totally customizable. So instead of dragging on the suspense any further....below is what ya need to do, with a few brownie tips added along the way!

Okay, begin by melting four ounces of semi-sweet chocolate and butter in a heat-proof bowl set over, not in, a sauce pan of lightly simmering water and stir until smooth. Do this a good 15 minutes ahead of time because it has to have time to cool! If you add the chocolate when it’s too warm, your brownie bites will be totally weird and your life will spiral downward into a series of unfortunate events that you’ll definitely be able to trace back to the fact that you didn’t let your chocolate cool enough. Then preheat oven to 350F.

Next, add chocolate and sugar to a mixing bowl. Mix those two together well.

Next, add eggs one at a time combining well after each addition. Then whisk together flour, sugar, and baking powder. When it's done being whisked it should look similar to the mix in the boxed brownies.

Set that aside and add in your eggs one at a time mixing well after each addition, then slowly add in your flour mixture. Slowly.

When your batter is fully combined, put it your baking pan and smooth the top. Now, I think my oven gets a little hotter than some others, or bakes faster or something. These were done in about 15 minutes, so start checking on them around then. You'll know they're done when a toothpick inserted comes out with a few moist crumbs attached. If your toothpick comes out clean, you over-baked your brownies. When they're done baking, take them out, let cool enough that the parchment paper isn't too hot, remove brownies with paper attached and let fully cool on cooling rack. Cut and Enjoy! :-)

Ingredients

1 stick of butte, cut into pieces

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1-2/4 cup semi-sweet chocolate chips

1-1/4 cups sugar

3 large eggs

Ooey Gooey Chocolate Pudding Cake

2011-04-28T17:08:00.000-07:00

Now, if that name doesn't have you all ears, then picture definitely should! It actually doesn't have any pudding in it. It only has puddings name in the title because once it is all finished cooking, the inside is all gooey and pudding-like. It's a super easy recipe because pretty much all the ingredients are things you already have on hand in your kitchen. In fact, you don't even need your mixer for this one (of course, you could use it, but who wants more dishes to wash anyways? Not me!).

So, preheat your oven to 350-deg. and in a medium sized bowl add 3/4 cups of granulated sugar, 1 cup flour, 2 teaspoons baking powder, and 1/4 cup cocoa powder, and a pinch of salt.

Whisk all of that together well, and then add 1 cup of milk, 3/4 cups (about 6 tbsp) butter; melted, and then 1 1/2 teaspoons good vanilla extract (you could also substitute a 1/2 tsp of vanilla extract for 1/2 tsp of mint extract if you wish).

Once that is all whisked together, it should have an almost-pudding consistency. Except a tad thicker. Spread it all over the bottom of a 9-in. square baking pan. An off-set spatula or spoons works fine. Then, it's time for the topping. Whoo hoo!

In a small bowl, mix together 1/4 cup cocoa powder, 1/2 cup granulated sugar, and a 1/2 cup of packed light brown sugar (if you don't have light brown sugar, dark brown sugar works just as good). Whisk that all together, and evenly sprinkle it all on top of the pudding cake. Then, pour 1 1/4 cups hot water on top of it all. Don't worry if there are some dry spots not covered with water, it'll be fine.

Let it bake for about 30-min. You want the top to be bubbly and the inside to be almost like and under-cooked brownie.

P.S. for an even better turnout, add a scoop of mint chocolate chip ice cream on top, and this dish will soon become a family favorite. Hope you enjoy!

Boston Cream Pie Minis

2011-04-26T16:44:00.000-07:00

So I was looking through my handy-dandy mini cookbook that I got in the mail and came upon yet another newly favorite recipe. They're called boston cream pie minis. Now, I've never every tried regular boston cream pie, but they looked like eclairs in the picture. And if I love anything it's eclairs. Plus they looked adorable. And them being called 'minis' made it even better since things in smaller portions go faster here. Go figure. So, anyways, they really are pretty easy and I'm sure you'll have most of the ingredients on hand .

I wasn't able to take helpful step by step pictures because life got in the way and I was just all over the place making them. Thus, below are very detailed instructions and ingredient list. I hope you all enjoys these as much I do!

Ingredients
1 box yellow cake mix (or you can make your own as long as it's enough for 24 regular-sized cupcakes)
1 cup cold milk
1 package (4 servings) JELL-O vanilla instant pudding mix
1 1/2 cups (thawed) cool-whip whipped topping
2 cups semi-sweet chocolate chips
***BY THE WAY*** I only used a half cup of cool-whip which is used in the filling, and instead of making what the recipe calls for to put on the top, I used my ganache for on top instead, which in that case would need to add the heavy whipping cream and 6tbsp to your list. That is all. Carry on.

Directions

Preheat your oven to 350 degrees F. Prepare your cake batter as you normally would, spraying cupcake pan generously and bake in 24 greased medium muffin pan cups as directed on package. Or you can bake them using a mini cupcake pan. Or use both like I did. Once they're done baking, let them cool in pans for roughly 10 min. Remove to wire racks and let the cupcake cool completely.
Next thing is to beat together the milk and dry pudding mix with wire whisk for 2 min., or until well blended and it has a vanilla pudding consistency. Let it stand for about 5 min. While you wait, use a serrated knife and start to cut your cupcakes horizontally in half. Gently stir a 1/2 cup of the whipped topping into your pudding. Spoon about i'd say a tablespoon or so of the pudding mixture onto the bottom half of each cupcake; cover with top of cupcake.
Now, this is the step where you can take it one of two ways. If you want to do it the way the recipe says then here's what you'll do...

Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on high for 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let that stand for about 15 min. just to thicken up a little. Spread that onto your cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.
For a chocolate ganache topping instead, you will want to first in a small sauce pan heat 3/4 cup heavy whipping cream and 6 tablespoons butter until just before the boiling stage. Pour 2 cups of semi-sweet chocolate chips in a medium-size bowl and pour the heavy cream and butter mixture over top of that. Let it stand about 20 seconds or so and stir until it has a smooth, silky texture. Then, using a spoon, pour as little or as much as you want on top of the cream pie minis. Then enjoy them. All of them. Just kidding. But seriously. Enjoy!

Milk and Cookies

2011-04-19T17:00:00.000-07:00

Simple. Just the way I like it. Normally, if I want chocolate chip cookies, it’s due to an immediate craving for chocolate. Resulting in the purchase and preparation of a package of break and bake chocolate chip cookies. That’s right I don’t even bother with the cookie dough log anymore … too much trouble. It’s the pre-cut kind for me so I don’t have to waste any extra time.

But, then I realized I’ve never made basic chocolate chip cookies from scratch for the site before. So this obviously had to be corrected… right away. That’s one thing I love about this site. Gives me lots of excuses to bake sweet stuff.

Yum!

Anyone want to stop here and get a spoon?

No. No. We must have chips. And lots of them.

Use an ice cream scoop and you can get your cookies to come out the same size when they bake.

When they’re done, let them cool slightly before transferring them to a wire rack to cool completely.

Whoops… dropped one. Okay, so it was more like ten.

What to do? What to do? Why eat them right off the tray while they’re still warm and gooey and melty, of course. Continue until you are sick. It’s the best way.

Whatever is left after everyone's craving is satisfied, you can store for an hour later when you finish off the rest with a tall glass of milk.

Chocolate Chip Cookies

2 1/4 C. all-purpose flour

1 TSP. baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened

3/4 C. granulated sugar

3/4 C. packed brown sugar

1 3.4 oz. box of vanilla instant pudding

3 TSP. vanilla extract

2 large egss

1 3/4 C. chocolate chip morsels

Preheat oven to 350 degrees.
In a medium bowl, sift & mix flour, half the package of instant pudding, baking soda and salt with a wire whisk and set aside.
With a mixer, beat butter and both sugars until well blended.
Beat in eggs and vanilla.
Add flour mixture in two additions until combined.
Add the rest of your instant pudding.
Stir in chocolate chips.
Use a mini ice cream scoop to drop cookie dough on a parchment covered cookie sheet about 2 inches apart.
Bake for 8-10 minutes.
Makes about ??. (We all ate too many before I counted. But a couple dozen for sure.)

But if that’s too plain for you, then have a little more fun with them and switch out the chocolate chips with m&m's, or mint morsels. Or if you're really in an "I don't care about my waist line" mood you can make chocolate chip cookie ice cream sandwiches.

Enjoy!

Creamy Lemon Nut Bars

2011-04-19T16:12:00.000-07:00

Sweet squares of sugar and citrus. I love them … especially, when other people make them. Ha. What I mean is, when I think about baking something new, I usually lean towards recipes that include chocolate or either chocolate and sometimes chocolate. But every time I’ve ever eaten one of these yummy yellow squares, I think why haven’t I ever made these things myself instead of someone else always making them. So I did… kinda.

I found the recipe in some little Philadelphia Cream Cheese cook book I got in the mail. They're super easy. Promise.

First, preheat your oven to 350 degrees then grease and flour a 9 X 13 pan. I used a glass one. Next, you’ll need to make your nutty crust.

Just mix your butter, and only 1/3 cup powdered sugar and vanilla in a large bowl. Then, gradually stir in only 1 1/2 cups of your flour and the pecans.

****INTERRUPTION**** I figure if I'm going to confess it might as well be now. I'm not exactly the biggest pecan fan, and I didn't even have any on hand even if I were. So, what's a girl do? Replace the pecans with some chopped up walnuts and macadamia nuts, of course! Ok, I'm done. Just needed to add that tidbit or I'd be cheating and you'd be wonder why you don't see the nuts.

After incorporating the flour and nuts (of your choice) press the dough firmly onto the bottom of your pan. Bake for 15 minutes.

Now, it's time to make that citrus-y goodness. Beat the cream cheese and granulated sugar in a medium bowl on high until well-blended. Next, add the remaining 1/4 of flour and eggs and beat those until they're well blended. Stir in your lemon juice and the lemon peel, then pour over your baked crust in the pan.

Bake that for about 30 minutes, or until it has set (trust me, you'll be able to tell!). Remove it from the oven and let it cool completely. That's right. Walk away from the lemon soon-to-be squares. I mean it.

Once they're cooled, sprinkle them (generously) with powdered sugar, cut into roughly 32 squares, and vuala!

Ingredients:
1/2 C. (1 stick) butter, softened
1/3 C. powdered sugar, plus extra for on top afterwards
2 TSP vanilla
1 3/4 C. flour, divided and sifted
1/3 C. any nuts of your choice, chopped
1 package (8 ounces) cream cheese, softened
2 C. granulated sugar
3 eggs
1/2 C. lemon juice

this spring should bring some better baking

2011-04-15T17:27:00.000-07:00

After years of using a little hand mixer, we've finally moved to the big leagues with a brand new Kitchen Aid stand mixer. It's something that I, personally, would drool over every time one of these caught my eye. Now I just have to decide what to bake first. Here’s to better baking!

Hope you have chocolate chips handy!

2011-04-10T17:01:00.000-07:00

They’re cookies. They’re brownies. They’re brookies. Whatever you want to call them - they’re good. They combine the taste of a chocolate chip cookie and with the texture of a moist brownie. The best of both worlds. Actually, they do have a name. They’re called Congo Bars.

I had them for the first time today - also the first time I have ever made them. By scratch. Oh boy. I found the recipe online when I was searching for something to bake today that was yummy, different, and included the supplies I had on hand.

Sometimes I wonder where I’ve been and how I could have gone this long without tasting easy treats like this. What else am I missing out on?

The ingredients are pretty simple stuff. And if you follow the directions in the recipe, you combine everything by hand, but I decided to use my mixer and let it do all the work. They were yummy, but not completely the same texture as the ones in the pictures I saw from the original recipe, but either way they’re really good.

Look at that beautifully thick batter.

Spread it all out in a 13 X 9 pan and bake for about 30 minutes. CONFESSION: I baked mind in a regular square brownie pan, it took longer for them to get done, so don't experiment and just use a 13 X 9. I'm serious.

Cool and cut.

You can't really tell in this photo, especially since I don't have a big, expensive camera, but the ones in the hand-mixed recipe are a little more "cake-y-er". But only slightly. Again, this is a subtle difference, just thought I’d share.

The great thing about these bars is that you can mix in different additions if you want.

How about butterscotch or peanut butter chips?

M&M's anyone?

You could even probably cut up a few caramel candies into small pieces if you wanted a chewy surprise inside.

Customize, baby. Make them totally your own. They're easy enough so why not?

Sorry, went a little 'blur-crazy'. Whoops.

Anyways, Here’s the recipe below. If you google Congo Bars, you should find a bunch of variations to play with.

Congo Bars

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt (leave this out if you use salted butter)
2/3 cup (10 tablespoons) butter, softened
1 lb. (2 1/4 cups) light brown sugar
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips

By mixer:

Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips.

By hand:

Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla and chocolate chips. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan with non-stick spray, generously. In other words, just when you thought you sprayed enough, spray more.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

Enjoy! Enjoy! Enjoy!

UPDATE: Hey guys. Reading online at comments from this recipe, some say these are amazing, some say they’re not done at 30 minutes. I’m starting to think my oven runs hotter than most. So, if the bars aren’t done at 30 minutes and the tops feel like they are getting too brown, then place a sheet of aluminum foil on top and bake a little longer. Use a toothpick to insert and check for doneness before removing from the oven. Also make sure you sifted the dry ingredients and used room temp butter, not melted. The batter should be thick like the photo above.

My Favorite Sugar Cookie

2011-04-04T14:51:00.000-07:00

When I tell you this is the best sugar cookie you'll ever eat, I mean it. If you want a cookie that just melts in your mouth then this cookie is for you. Now, a few little side notes before I list the recipe and get all excited to make it, it's not a cookie that you will be able to roll out and cut into cute flowers, hearts, and other forms of cuteness. The dough is just not that kind of dough. Also, the recipe calls for baking soda and cream of tartar - use them both, not some kind of substitute. They won't turn out right. I mean it. So, without any further suspense...

Lovely Little Pedestals

2011-03-29T16:18:00.001-07:00

So, I haven't updated in a little bit, but I have baked things! I've been a tad busy and just never get a chance to upload all the pictures and everything on here. So keep a look out for a flood of random baking. However, right now take a look at these beautiful cake stands. That is if you can see past the skyline of sweets. I absolutely love this photo. Love it. I wish I could enlarge it and wallpaper my kitchen with it. This photo and the rest in this post (taken by Ashley Rose Photography) are photos of cakes from something I ran into while swarming the internet for cut cake pedestals. They're from a woman named Melody’s shop (sweetandsaucyshop.com). She's basically a superstar baker, making the most gorgeous cakes and working with the likes of Tori Spelling, Miley Cyrus and more.

Boy do I need a pink ruffle cake in my life.

Pronto.

Look at all these cakes. I mean pedestals. Big ones. Little ones. Tall ones. Short ones.

Melody also has an online store here where you can find them all in one place.

Yes, pedestals. Like this pretty little pink one. Perfect for a petite little cake.

Or stack two and you can fill it with sweet little treats.

Wait, you mean you don’t have a large and small pink glass pedestal or a sweet glass dome?

That’s terrible. Unthinkable.

Satisfy your sweet tooth and check out Melody’s stuff.

Right now.

Supplies – cake stands, and platters and bow;s, oh my!
Shop – the bakery
Blog - filled with tons of beautiful event and dessert table photos.

Strawberry Pound Cake

2011-02-23T17:28:00.000-08:00

Well, actually, strawberry swirl cream cheese pound cake...but whatever. My mom came across this recipe from Souther Living's website which left us only one thing to do. Race to the grocery store and pick up a few things.

1 1/2c. (3 sticks) butter, softened
3c. sugar
1 (8-oz.) package of cream cheese, softened
6 large eggs
3c. all-purpose flour
1 tsp. almond extract
1/2 tsp. vanilla extract
2/3 cups strawberry glaze
1 (6-in.) wooden skewer

Preheat your oven to 350 degrees. Beat your butter at medium speed until creamy. Gradually add your sugar, and beating until it becomes light and fluffy. Add your eggs one at a time beating just until they're blended after each addition.
Gradually add your flour to the butter mixture. Beat at low speed just until blended after each addition. You'll probably have to stop a couple...well, often...to scrape the bowl down. After all your flour is mixed in, stir in the almond and vanilla extracts. Pour in 1/3 of the batter into a greased and floured 10-in. tube bunt) pan. Then, take spoonfuls of the strawberry glaze and dollop it on top of the batter. Swirl it around with your wooden skewer. Add another half of the batter left and then more dollops and swirling. With the last of your batter, put it on top of the glaze.
Bake for 1 hour - 1 hour and 15 minutes (or until a skewer inserted in the middle comes out clean). when it's done let it cool in the pan for 10-15 minutes and then on a wire rack for about and hour.

Thank You, Betty!

2011-02-16T10:15:00.000-08:00

When it comes to sweets, I really have very simple tastes. If it’s chocolate, then brownies are pretty much a home run. And well, if it’s a cookie, then chocolate chip is all I need. So, when I came across these little bad boys, I had to make them as soon as possible.

There isn't really a whole list of supplies you'll need either. Only one Betty Crocker Brownie Mix and one Betty Crocker Chocolate Chip Cookie mix. I’m sure these would work with scratch recipes too, but Betty has made it so easy. She’s so nice.

Just follow the directions on the back of the box for making the brownies and pour into a small, square greased pan. I used a glass one. Then, make the cookie mix as it tells you and drop by rounded tablespoons into the brownie batter. You’ll want to press the dough down lightly.

Bake it for about 35-40 minutes (or until a tooth pick stuck in it comes out clean) in a 350 degree preheated oven. When they’re done, take them out and let them cool completely. About an hour is usually good.

(Optional) Then, you can frost them with the chocolate frosting, or for a yummier version, do what I did.

Whip up some ganache (recipe below), pour it on top, then evenly spread it evenly on top.

Now, this is the hardest part.

Leave it alone. That’s right, you’ll want to let the ganache set up. It will be tough, but you can do it.

Once the ganache has finally set, cut the brownies and enjoy!

Chocolate Ganache

12 oz. (2 cups) semi-sweet chocolate chip morsels.
3/4 cup heavy whipping cream
6 tablespoons (1/2 stick) butter

In a small saucepan, heat the cream and butter until just before the boiling stage.
Pour over the chocolate chip morsels.
Let it stand about 20 seconds or so, and stir until smooth.
Pour over the brownies, spread evenly, and let it set before cutting.

Valentine's Day Cake Pops

2011-02-11T15:04:00.000-08:00

So, since Valentine's Day is right around the corner I obviously have so many things I would like to bake...but, that's just not going to happen. However, I did make these super cute, super yummy, and super easy cake pops that are perfect for the fourteenth...

...and we're up!

2011-02-07T17:54:00.000-08:00

So excited to share all my stuff with you all. Now, I better get to baking so you have something to enjoy and look at.