Candy's Confections

Mud Bogging Dirt Cake

2013-02-01T12:38:00.002-05:00

My friend Aja had a birthday party for her son Kakoa who was turning four. Knowing that I love to bake, she asked me to make the cake for the party. One problem....Kakoa doesn't like cake. We came up with this idea! Seriously, how cute is this? Mud bog dirt cake!

Who the heck knew this stuff so was good? I literally ate three solo cups (yes, that's right. I said solo cup.) full of this stuff. I couldn't put it down!

The morning after the party I met Aja at the gym. Mid push-up she tells me that she is going home to eat dirt cake. I.WAS.BITTER. Jealousy set in and dirt cake is all I could think about the rest of our workout.

How cool is this for a little boy's birthday party?!?!

Lets get to the "how to"...

(I made one and half batches)
Ingredients:
2 packages of Chocolate Cookies (I bought the chocolate and vanilla cookies...yumm!)
1/2 stick butter
1 (8 oz.) package of cream cheese
1 c. powered sugar
3 1/2 c. milk
2 small French vanilla instant pudding boxes (I used one big box)
1 (12 oz.) Cool Whip

Directions:
1. Cream the butter, cream cheese and powdered sugar together.
2. Mix the pudding and the milk. Slowly add the Cool Whip to pudding mixture.
3. Blend the pudding with the cream cheese mixture.
4. Crumble the cookies in a Ziploc bag or in a blender (I used my Ninja. I didn't let the crumbs get too small.) 5. Fill container with one layer of cookies and then add a layer of pudding. Continue until you have reached the desired height. 6. ENJOY!!!

We decided to top the adults dirt cake with Mod Bog trucks too. Just to make it more fun!

Ahhh how cute is he?!?! And he most definitely liked his dirt cake. All the kids did, and so did the grown-ups! Things got quiet when the dirt cake came out!

Banana Bread Bars with Brown Butter Frosting

2013-01-31T14:19:00.001-05:00

I am playing catch-up. I actually made these about two weeks ago. Don't worry, they are so good that they are worth the wait!

Our friends Kevin and Ashley had us over for a seafood dinner. I made a crab and corn chowder, and Ashley made shrimp and crab cakes. Probably the best crab cakes that I have ever tasted, and who knew I liked shrimp?? Turns out that I am a huge fan of her grilled bbq shrimp! Side note: I need to get that recipe.

I wanted to whip up something for dessert but didn't have a lot of time. I looked over this recipe and it looked pretty simple, so I went with it. Oh my goodness these things are good! When I saw that these had brown butter icing I knew they would be delicious! I love the flavor of brown butter. I made a Chocolate Chip Cookie Dough Brown Butter Cupcake a while back and they were one of the most popular cupcake that I have made. Check them out here: Chocolate Chip Cookie Dough Brown Butter Cupcakes
When I saw that these bars were frosted with brown butter icing I knew they were a must try!

These things didn't last long in my house. Don't judge.

Adapted from lifessimplemeasures.blogspot.com

Ingredients:
1 1/2 c. sugar
1 c. sour cream
1/2 c. softened butter
2 eggs
1 3/4 c. (3-4) mashed ripe bananas
2 tsp vanilla
2 c. all purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 cup chopped walnuts

Brown Butter Frosting:
Ingredients:
1/2 c. butter
4 c. confectioners sugar
1 1/2 tsp vanilla
3 tbsp milk

Directions for bars:
1. Preheat oven to 375.
2. Grease 13X9 in. baking dish.
3. In a large bowl, beat together sugar, sour cream, butter and eggs. Blend in eggs and bananas.
4. Add the dry ingredients and then the walnuts (optional).
5. Bake 20-25 minutes or until golden brown.

Directions for Icing:
1. In a medium sauce pan, heat butter over medium heat until boiling. After butter turns light brown remove it from the heat.
2. Add confectioners sugar, vanilla, and milk, and whisk until icing is smooth.
3. It is easier to spread the icing over the bars while they are still warm. (I stuck mine back in the hot oven for just a minute to give the icing an opportunity to spread.)
4. ENJOY!

Chocolate Fudge Cowgirl Cupcakes with Vanilla Buttercream

2013-01-29T12:15:00.000-05:00

Wow...it's been so long! Now that I have graduated and actually have some free time I hope to get back into baking and blogging (and hitting the gym). It feels so good to finally (3 years later) have those three little letters behind my name, MSW! Hopefully you'll be seeing a lot more of me!

So cute, right?

Our friends Rachael and Steven are bring a sweet baby girl into the world. Seriously...how exciting! Rachael is into barrel racing and riding horses, so when I saw these super cute cowboy hat and cowboy boot candy molds I had to buy them! I knew they would be perfect to decorate some cupcakes to help us celebrate baby Charley!

These are chocolate cupcakes filled with hot fudge...YUM!
(I used store bought ice cream fudge. When I was done filling the cupcakes I could hardly put the spoon down. Hello treadmill!) Pick one of my chocolate cupcake recipes or use a box mix to make it simple.

I frosted these cuties with vanilla buttercream. This is one of my favorite buttercreams yet! I added pink and burgundy gel food coloring to get this color.
Adapted from Foodnetwork.com

Ingredients:
-3 cups confectioners sugar
-1 cup softened butter
-1 tsp vanilla
-2 tbsp heavy whipping cream

Directions:
-Mix together sugar and butter until well blended
-Add vanilla and whipping cream and continue to beat until smooth (you may need to add more whipping cream to get the consistency right)

Enjoy!

I almost forgot to show you the cute tutu that I made for Baby Charley! For the record, I am a Redskins fan, Hail!

Chocolate Chess Pie

2013-01-04T12:25:00.002-05:00

Magic Lemon Merinque Pie

2012-12-06T11:41:00.000-05:00

Seriously guys, this is the perfect pie to whip up and take with you all to those holiday parties/dinners when you don't want to show up empty handed. This pie is so simple to make and you only need a few ingredients! I made it to take to my friend's house for Thanksgiving Dinner, and of course it was a hit! Try it, you'll love it and so will everyone else!

Adapted from Home Cooking with Trisha Yearwood-She's country y'all. You know the gal can cook!

Ingredients:
Graham Crack Pie Crust

-1 1/2 cups fine graham cracker crumbs

-1/2 cup sugar

-1/4 cup butter, melted

Filling

-1 can (14 0z.) sweetened condensed milk

-1/2 cup fresh squeezed lemon juice (I used about 2 1/2 lemons)

-1 tsp. grated lemon zest

-3 large egg yolks (save the whites for the meringue)

Meringue

-3 large egg whites

-1/4 tsp cream of tartar

-1/4 cup sugar

Directions:

1. Preheat oven to 325 degrees

2. For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Stir in the melted butter. Press the mixture firmly into a 9-inch pie plate.

3. For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour the mixture into the crust.

4. For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
5. Spread the meringue over the pie and seal to the edge of the crust.
6. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.
7. ENJOY!!!!

Peanut Butter Doggie Treats

2012-10-03T11:14:00.000-04:00

Peanut Butter Doggie Treats!

This is Willis.

Willis was an only child before my boyfriend begged for a pitbull puppy. I did not want another dog, but Nick said "Candace, my heart just felt different when I held that puppy." How could I say no to that? I couldn't. So now Willis has a little brother. They have become best friends.

They do everything together.

Two peas in a pod.

How cute are they?

Cuddling.

I'm always baking for the loved ones in my life...so I figured it was time to bake for my little boys.

Peanut Butter Dog Treats

Ingredients:
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1/2 cup peanut butter (all-natural or organic)
1 cup water
2 tablespoons oil

How to:
1. Preheat the oven to 350 F
2. ix oil, peanut butter and water
3. Add flour gradually forming a dough. Knead dough into ball and roll to 1/4 in thickness
4. Cut dough with bone shaped cookie cutters or cut the dough into strips
5. Place on an ungreased cookie sheet (I baked mine on wax paper over a cookie sheet)
6. Bake at 350 F for 20 minutes
Icing is made from flour and water.

Snoop isn't little anymore...

Chocolate Cupcakes with Coffee Liqueur Cream Filling and Coffee Buttercream

2012-10-02T15:10:00.003-04:00

I made these bad boys to go along with the double vanilla cupcakes for Chad and Rebecca's wedding. Seriously...what could be better than booze and cupcakes? Exactly.

Try them. I know you will love them. They're like a party in your mouth.

As Chad's daddy said..."You gotta watch those cupcakes. They have high test in them!"

I made the candies on top of the cupcakes using candy melts...perfect decoration for a beach themed wedding!

Adapted from Paula Dean

Ingredients:
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 (8-ounce) container sour cream
1 teaspoon vanilla extract

How to:

1. Preheat the oven to 350 degrees

2. Line muffin pans with paper liners
3. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla

4. Spoon the batter evenly into prepared muffin cups, filling each 2/3 full

5. Bake until a toothpick inserted in center comes out clean, for 16 to 18 minutes

6. Allow them to cool before icing

7. Cut centers of cupcakes out in a cone shape with a sharp knife or use a cupcake corer (I have one but it was lost in the black hole that I call my baking cabinet, it cores cupcakes super fast!) Set these pieces aside so that you can use them to cover the filling

8. Insert Coffee Cream Filling into the cupcake (this can be done by putting the cream into a piping bag with a small tip)

9. Cut the tops off of the pieces that you removed from the center of the cupcake in order to cover the cream filling, like so...

10. Ice the cupcakes and ENJOY!

Coffee Buttercream Icing:

1/2 cup butter, softened

3 cups confectioners sugar

1/4 cup strong brewed coffee, cold

In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, then gradually beat in the coffee.

Chocolate Coffee Cream Filling:

3 oz. package cream cheese, softened

1/4 cup coffee-flavored liqueur (I used Kahlua. One air plane bottle is the exact amount you will need.)

1 (8-ounce) container frozen chocolate flavored whipped topping, thawed

In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill.

Double Vanilla Wedding Cupcakes

2012-09-14T12:24:00.001-04:00

“A slice of cake never made anyone fat. You don't eat the whole cake. You don't eat a cake every day of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that's safe, uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what is served on the happiest days of your life.” ~Jeanne Ray

I am one of those who cries at weddings. Even when I attend weddings as a "plus 1" for people I don't really know, I cry. I'm such a loser.

My friends' Chad and Rebecca were married last weekend. You know Chad and Rebecca, they are the couple with the cute little boy who I made the Elmo and Cookie Monster cupcakes for. Remember?

Anyway, I made cupcakes to dress up the cake table. They were so cute and soooo delicious! They looked absolutely perfect placed around the cake! I was pleased.

My nickname is now "cupcake". I'm okay with "cupcake". Let's face it. I have been called worse....

I made a vanilla cupcake with this Icing . I definitely recommend that you try it. It's A.M.A.Z.I.N.G! And it would be good with a chocolate cake also!

I used candy melts to make the little shells and sand dollars placed on the cupcakes. I was pleased at how they turned out!

Here's the happy couple! And Cavern enjoying his third Cupcake!

This was such a beautiful ceremony! And yes, I cried....of course I cried.

I had to share this picture of Kaden during the prayer. How adorable is this picture?

And this is Kaden and I before the wedding and after he lost his first tooth!

Ok, I'm getting off subject. Later!

Monster High Skullette Cupcakes

2012-09-07T09:36:00.000-04:00

I know that I have been MIA. I am working full time and also doing an internship for an additional 21 hours a week and taking a class at VCU. I have no time for baking much less blogging. The bright side...I graduate December 8th! I haven't had a cupcake since the summer semester started and it seriously depresses me.

I made these cupcakes a couple of months ago, but have had no time to share them with you guys. Finally, here they are!

I received two invitations for birthday parties for little girls turning five around the same time. Both were having Monster High Birthday parties. I have to admit, I had no freaking clue what the hell Monster High was. For those of you who do not know them, meet the Monster High girls...

My friend Ashley asked if I would make Monster High cupcakes for her daugther's birthday and sent me a link to Mighty Morgan's blog over at Mighty Delighty. I was flattered..but SERIOUSLY doubting my ability to make these cupcakes. Ashley served as my little cheerleader making statements like "I know you can do them" and "you're the best". How could I say no to that??? Flattery will get you EVERYWHERE!

I had NO IDEA what I was getting myself into! These were very time consuming and hard to make but I understand Makenna really enjoyed them! And Oh.Em.Gee how cute are these?!?! I really tested my abilities with these! Check em out!

Ok, so I know they are not perfect but still cute thought right?

Here's what you'll need:

Cupcakes (check out other posts to choose a recipe and use black liners)
White Icing (This is a yummy icing that would be perfect!)
Royal Icing (Royal Icing)
Pink sprinkles
Wax paper
Piping bags
Hot pink and black food coloring gel
Small decorating tips
Thin paintbrush or toothpick
Skull Template

How to:

1. Tape template to a cutting board or sturdy movable surface and cover with wax paper. Tape the wax paper down so that it does not move

2. Separate the royal icing to color it (3/4 c. white, 3/4 c. black, 1/4 c. pink). You will have to add a lot of hot pink and black gel to the icing to get it the right color. (Keep icing covered until use because royal icing will dry out)

3. Add the icing to the piping bags

4. Begin to outline the skull and outer circle with the black icing (#2 tip), then outline with inside of the bow and fill in the eyes and nose ( #1 tip)

5. Wait for the black icing to harden and use the pink icing to fill in the bows (#1 tip)

6. Use white icing to fill in the inner part of the skull

7. Fill in the outer part of the skull with white icing (I found it was very hard to fill in without smearing the color until I waited for the icing to dry.)

8. Paint on the eye lashes with a fine brush or toothpick

9. When the icing is completely dry, you can remove the skullettes off of the wax paper

10. Before placing the skullette toppers on the cupcakes, roll the iced cupcakes in pink sprinkles

11. Place the toppers carefully on the cupcakes

12. ENJOY!!!

Saint Patrick's Day Sugar Cookies and Cookie Pops

2012-06-05T11:11:00.002-04:00

How fun are these??? Make them for any occassion!

Adapted from Allrecipes.com

Ingredients:
2 3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter softened
1 1/2 cups white sugar
1 egg
1 tsp vanilla

Icing:
Confectioners Sugar
Milk
Vanilla

Directions:
1. Preheat oven to 375 degrees

2. Mix together butter and sugar until smooth

3. Beat in egg and vanilla

4. Slowly add flour, baking powder, and baking soda

5. Roll out dough (1/4 in) and cut out shapes with a cookie cutter (press lollypop sticks into the cookies for cookie pops)

6. Bake 8-10 minutes or until golden brown

7. Cool completely before icing

8. Enjoy!!!

I use about 1 cup of confectioners sugar and VERY SLOWLY (LIKE A TABLESPOON AT A TIME) add the milk. I used about a 1/2 teaspoon of vanilla for flavoring and a drop of green food coloring.

Strawberries and Shortcakes

2012-06-05T11:05:00.000-04:00

Wow, it has been a while! Too long! I have been so busy finishing up my Master's Degree that I have not been able to find the time to bake, much less blog. I am working 61 hours a week between my full time job as a social worker and my internship with the Community Services Board. I am going to school on Saturdays from 9am-6pm...so painful! But the bright side...(bright side? What the hell is so bright about class on Saturdays and no social life?)...I am almost done!

I miss the days of laying on the couch watching Lock Up on Fridays and Saturdays and the Food Network every other day of the week. (Those days have been replaced with writing papers and early bedtimes.) When I saw these on Barefoot Contessa, I had to try them! They are so good...but more for the person who doesn't have a sweet tooth. If that's you, give them a try!

Barefoot Contessa Strawberry Shortcakes Deconstructed

Ingredients:

2 cups all-purpose flour
Granulated sugar
1 tbsp baking powder
1 teaspoon salt
12 tbsp (1 1/2 sticks) cold unsalted butter diced
2 extra-large eggs lightly beaten
1/2 cup cold heavy cream
1 egg beaten with 2 tablespoons water or milk for egg wash
2 pints fresh strawberries, hulled and thickly sliced
2 tbsp Grand Marnier liqueur
Sweetened whipped cream (I made my own using heavy whipping cream, confectioners sugar, and vanilla)

Directions:

1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

2. Sift the flour, 2 tablespoons sugar, baking powder, and salt into the bowl. Add the butter and mix on low speed until the butter is the size of peas.

3. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.

4. Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits(I got 12).

5. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked.

6. Allow to cool.

7. Mix strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl.

8. Serve strawberries and whipped cream with the shortbread on the side.

9. ENJOY!!!

Banana Split Cupcakes

2012-03-20T22:37:00.007-04:00

My narcissistic boyfriend thinks he is the master of EVERYTHING...including cupcakes. Seriously, the boy has never browned hamburger meat, but suddenly nobody knows how to cook better than him. I don't get it. I am always staring at him in amazement over his arrogance...although it makes me laugh. He had a "much better idea" than I did about how to decorate BANANA SPLIT cupcakes. His idea was to top a banana cupcake with strawberries...Ummmm helloooooo! That would make a strawberry banana cupcake, not a banana split cupcake.... buttttttt I digress. HERE IS HIS CUPCAKE:

Note: I added the pretty strawberry on the side for photo purposes....

ANYWAY...

Lets get to the how to. For the banana cupcake recipe you must give credit to one of my favorite cupcake bloggers, Kristan, over at confessionsofacookbookqueen.com

For the icing and toppings I got a little creative, see below.

Banana Cupcakes:
1 box Duncan Hines French Vanilla Cake Mix
1 stick butter, melted
4 eggs
3/4 cup water
2 medium sized ripe bananas, mashed

Directions:

1. Preheat oven to 350 and line muffin tin

2. Beat all of the ingredients together

3. Pour into wells and bake for 15 minutes or until tops spring back when touched slightly

I made homemade vanilla whipped cream for the icing by beating 1 cup of heavy whipping cream on high speed until fluffy and light. I added about a teaspoon of vanilla and about 1 tablespoon of powdered sugar. I folded in crushed pineapple and finely chopped strawberries to taste.

I topped the whipped cream with a chocolate syrup, sprinkles, and a cherry!

ENJOY!!!!

Whoopie Pies

2012-03-05T10:01:00.023-05:00

Mmmmmm Don't these look yummy??

What a weekend! So one of my best friends and sorority sister, Kaitlyn, came home from Austria last week to visit. Yea, Austria...she moved there for work. My friends are so fab! I'm super jeal! Anyway, we shopped all day on Saturday and had a super sexy photo shoot.....see for yourself! Sooo much fun!

We questioned if anyone actually wears these things for any event other than tacky hat day?? Then it hit me, I could see many of the Southern Baptist women who attend church with me praising the good Lord wearing one of these bad boys!
I was so tempted to buy one of these hats just in case I ever get the oppurtunity to attend the Kentucky Derby or some other glamourous event where I could pull it off. A few were actually cute....Example #1....

Example #2

Example #3

Ha got ya! So I was joking about Example #3...

Moving on...

I planned on making some banana split cupcakes last night, but I was CRAVING chocolate so I decide to try Whoopie pies. Yes, craving chocolate. I have been complaining about needing to get back into shape before bikini season, and I am devouraring Whoopie pies as we speak. Don't judge.

I had never tried Whoopie Pies before, but they seem to be becoming very popular so I gave them a shot.

They are one of my new favs! I love the moist cake-like cookie with the cream filling. Pair it with a glass of milk and HEAVEN! I recommend that you give these a try too!

This recipe is from http://www.foodnetwork.com/
Ingredients:
3 cups sugar
1 cup butter
4 eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
6 cups all-purpose flour
2 cups unsweetened cocoa powder
1 teaspoon baking powder
1 1/2 tablespoons baking soda
1 teaspoon salt
3 cups milk
Filling, recipe follows

Directions:

1. Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.

2. In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.

3. In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.

4. With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.

5. Spread filling onto 16 circles and place remaining circles on top.

6. ENJOY!!

Filling:
1 1/2 cups shortening

3 cups confectioners' sugar

1 1/3 cups marshmallow topping

Dash salt

1 teaspoon vanilla extract

1/3 to 1/2 cup milk

In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.

*I halfed this recipe and it made 13 big Whoopie Pies*

That's my sweetie Nick. He doesn't even like Whoopie Pies, but he's a damn good sport.

Red Velvet Cupcakes

2012-03-01T20:40:00.006-05:00

It's hard to believe, but I have never had Red Velvet until I made these. My supervisor at work yesterday told me that I should make Red Velvet Cupcakes because "everyone likes Red Velvet". I didn't follow this recipe exactly after reading the reviews, so I have written my revisions next to the original recipe. And of course, this is Paula Deen's recipe. www.foodnetwork.com

The icing is TO DIE FOR! But...then again...I do LOVE icing. And as usual, I was eating it with a spoon...don't judge.

This cake was not as red as it will be if you follow the original recipe because I added a lot more cocoa powder then the original recipe called for. If you try them, let me know what you think!

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder (I used about 6 or 7 tsps....yea a lot more than it called for)
1 1/2 cups vegetable oil (I used a little less than 1 cup)
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract (I used 3 tsps of vanilla)

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

Directions:

1. Preheat the oven to 350 degrees.

2. Line cupcake tin.

3. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

4. In a large mixing bowl, beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.

5. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

6. Divide the batter evenly among the cupcake tins about 2/3 filled.

7. Bake for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick.

8. Remove from oven and cool completely before frosting.

9. ENJOY!!!

Cream Cheese Icing

1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

2. Add the sugar and on low speed, beat until incorporated.
Increase the speed to high and mix until very light and fluffy.

Mini Raspberry Cheesecakes

2012-02-28T19:54:00.009-05:00

I know I'm on a roll with these mini cheesecakes, but who doesn't love cheesecake? I used one basic cheesecake recipe to make lots of different little cheesecakes. This was one of my favs! You could use fresh raspberries also, but the preserves are easy peasy and so good!

Cheesecake Recipe adapted from Annies-Eats http://annies-eats.com/
Ingredients:

For the Cheesecake
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Raspberry Preserves

For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

Directions:

1. Preheat the oven to 325˚ F.

2. Line cupcake pans with paper liners.

3. In a small bowl, combine the graham cracker crumbs, melted butter and sugar.

4. Stir together with a fork until well blended and all the dry ingredients are moistened.

5. Press 1 tablespoon of the mixture into the bottom of each cupcake liner.

6. Bake for 5 minutes.

7. Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.

8. Beat in the sugar until smooth.

9. Beat in the salt and vanilla.

10. Beat in the eggs one at a time until mixed well.

11. Pour batter over the graham cracker crust until the well is about 2/3 full.

12. Place about 1/2 teaspoon of raspberry jam in several spots over the cheesecake.

13. Use a toothpick to marble the raspberry throughout the cheesecake.

14. Bake for 20-22 minutes.

15. Cool and chill before serving.

16. ENJOY!

Mini Cookies and Cream Cheesecakes

2012-02-28T19:43:00.007-05:00

I don't think that I have tasted better cheesecake than this! They were gone the first night I made them! These is sure to impress those cheesecake lovers and chocolate lovers!

They are super easy and fun to make. No fuss with the crust and only a few ingredients! Make these for any occassion, and the kiddos will surely love them too!

Ingredients:
Ingredients:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
12-15 Oreo cookies coarsely chopped
26-30 whole Oreo cookies

Directions:

1. Preheat the oven to 325˚ F.

2. Line cupcake pans with paper liners.

3. Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.

4. Beat in the sugar until smooth.

5. Beat in the salt and vanilla.

6. Beat in the eggs one at a time until mixed well.

7. Fold in coarsely chopped Oreos.

8. Place one whole Oreo cookie in the lined cupcake wells.

9. Pour batter over the cookies until about 2/3 full.

10. Bake for 20-22 minutes.

11. Cool and chill before serving.

12. ENJOY!

Oatmeal Cream Pies

2012-02-28T19:37:00.006-05:00

MOVE OVER LITTLE DEBBIE!

There are very few things in this world that I love more than a Little Debbie Oatmeal Cream Pie! They are my happy place...they normally don't make it out of the car and into the house before they are open and I am stuffing my face. I have loved them since I was a little girl and my mom and dad used to pack them in my lunch box. Some things never get old!

This is a super easy recipe that everyone will love! Make them for special occasions at work, kids sleepovers, family functions...or anything else!

Adapted from food.com

Ingredients:
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats

Cream Filling
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2cup shortening
1/3; cup powdered sugar
1/2 teaspoon vanilla

Directions:

1. In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.

2. Combine flour, salt, baking soda, and cinnamon.

3. Add to the creamed mixture; mix in the oats.

4. Drop dough by TBSP on ungreased sheets.

5. Bake at 350°F for 10-12 minutes,or until just starting to brown around the edges. They will look moist; don't overcook.

6. To make the filling, in small bowl, dissolve the salt in the hot water. Allow this to cool.

7. Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on hi until fluffy. Add the cooled salt water and mix well.

8. Spread filling on flat side of one cookie, press second cookie on top.

9. ENJOY!!! I KNOW YOU WILL!

Cinnamon Raisin Bagels

2012-02-27T21:32:00.004-05:00

So I have to admit, I was pretty impressed with myself when I tasted these bagels! They are AWESOME!

My boyfriend and I were picking up a few things at the grocery store today, and as usual, he threw some bagels in the basket. I decided that I was going to make bagels and put them back on the shelf. I am so happy that I decided to try these! I cant wait to try some different flavors!

These are definitely a must try if you love bagels as much as we do!

Adapted from Eatingwell.com

Ingredients:
1 cup raisins
1 1/2 cups lukewarm water
1/4 cup packed light brown sugar
2 tablespoons honey
4 teaspoons active dry yeast
1 tablespoon canola oil
1 1/4 cups whole-wheat flour, or white whole-wheat flour
4 teaspoons ground cinnamon
1 tablespoon kosher salt
3-4 cups bread flour
1 large egg white, lightly beaten

6 quarts water
2 tablespoons packed light brown sugar

Directions:

1.Put raisins in a small bowl and add enough boiling water to cover; let stand for 5 minutes. Drain and blot dry with a paper towel.

2.Whisk lukewarm water, 1/4 cup brown sugar, honey, yeast and oil in a large bowl until the yeast dissolves. Stir in whole-wheat flour, cinnamon, salt and the raisins. Stir in enough of the bread flour to make a soft dough, about 21/2 cups.

3.Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a clean cloth and let rest for 10 minutes.

4.Divide the dough into 12 pieces. Roll each piece into a 10-inch-long rope. Form bagels by overlapping the ends by 1 inch. Pinch together firmly. Set the bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.

5.To kettle & bake bagels: Preheat oven to 450°F. Line 1 large or 2 small baking sheets with parchment paper. Bring 6 quarts water and 2 tablespoons brown sugar to a boil in a large pot.

6.Slip several risen bagels at a time into the pot"the water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Remove the bagels with a slotted spoon and drain on a clean kitchen towel; place on the prepared baking sheet(s). Brush with egg white.

7.Place the bagels in the oven, reduce heat to 425° and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.

Marshmallow Pops

2012-02-18T22:10:00.004-05:00

Marshmallow pops! What a super fun idea!!! They are so easy and fun to make. Also a great project for the little ones!

*I used Wilton Candy Melts for these.*

1. Melt candy according to directions on the package

2. Dip the lollipop stick in candy before sticking it into the marshmallow (this helps the marshmallow stay on the stick

3. Dip the marshmallow in the candy and roll in sprinkles, cookie crumbles, graham cracker crumbles, or candies!

4. Set marshmallows on wax paper and allow candy to harden

5. ENJOY!!!

*Try combinations like strawberry marshmallows dipped in chocolate or chocolate covered marshmallows rolled in graham crackers!*

Pineapple Upside-Down Cake

2012-02-18T21:57:00.007-05:00

I what you're thinking, WHAT THE HECK IS THAT? So my Pineapple Upside-Down Cake didn't turn out as pretty as Paula Deens', but it was sooooo Yummy! This is a must try! The pinapple buttercream really sets it off. I had lots of icing left over, and I was spreading it onto my cake like butter on bread. I know you will love it!

I had this bright idea that I would set the cakes on wax paper to cool because nothing sticks to wax paper right? Wrong! I don't have wire cooling racks, and I was so impatient because I couldn't wait to try this cake! I couldn't get them out of the pans quick enough to get them cooling! Bottom line, my cake didn't turn out as pretty as Paula's, but man ole man it was good!

Let's get to the how to!

Ingredients:
nonstick cooking spray
3 cups cake flour, plus more for pan
1 cup butter softened, plus 1/2 cup melted
2 1/4 cups sugar
5 large eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
1 1/4 cups whole buttermilk
1 1/2 cups brown sugar packed
2 cans of sliced pinapple in juice (reserve juice for buttercream)
1 jar maraschino cherries (you will need 12 cherries drained well)
Chopped pecans for garnish if desired

Directions:

1. Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

2. In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

3. In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

4. Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

5. Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

6. To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired

Pineapple Buttercream:
1/2 cup butter, softened
2 tablespoons reserved pineapple juice (I used about 4 tbsps)
3 1/2 cups confectioners' sugar
Beat all the ingredients in a large bowl until well combined.

Yield: about 2 cups

I hope ya'll enjoy this cake! We sure did!

Valentine's Day Sugar Cookie Pops

2012-02-18T20:36:00.010-05:00

Sorry it's been a while! I am in my last semester of course work (minus 2 electives and 1 internship that I start this summer), and it's kicking my butt! If I didn't work full time then it would be more manageable, but I've got a mortgage to pay! I have a paper due on Monday, so I have been writing most of the day. I plan to get to baking tonight after I finish this paper, but I need to catch you up on what I have been up to!

These are super cute! And what a great gift idea?!?! These make the perfect Valentine's Day gifts! You could use different cut outs and make them for birthdays or any other holiday or special occasion!

You can use my recipe for sugar cookies from an earlier post, or you can use store bought sugar cookie dough. So these can be super simple to make!

I found that it is easy to roll sugar cookie dough if you place the ball of dough on wax paper and cover it with wax paper, rolling the dough between wax paper.

Directions:
1. Roll out the dough (do not make the dough too thin)

2. Cut desired shapes

3. Before removing the cut outs off of the wax paper, press a lollipop stick into the back of the cookie

4. Cover the portion of the stick that was pressed into the cookie with sugar cookie dough (press edges of dough into the cutout until smooth)

5. Place cookie on baking sheet

6. Cook 8-10 minutes until cookie edges are golden brown

7. Decorate as desired

*To make icing, mix powdered sugar, a touch of vanilla, and milk until desired consistency. Add milk 1/2 tsp at a time because a little goes a long way!*

To make these tiny hearts, place a small drop of icing on the cookie and starting above the drop of icing, run a toothpick through the icing

I used sugar cookie pops, candy coated marshmallows and homemade lollipops to complete this sugar cute Valentine's Day gift basket!

White Chocolate Truffle Cupcakes with White Chocolate Cream Cheese Icing

2012-02-08T22:26:00.017-05:00

White Chocolate Cupcakes with White Chocolate Truffle Centers!
They are even better than they look! Hard to believe, huh?

I am a huge fan of white chocolate! Anything would be better dipped in white chocoloate. I seriously thought that the white chocolate Reese Cups and and Kit Kats were made for me. When I saw this recipe in a Pampered Chef cookbook I bought, I knew I had to try it! I love love love Lindt Truffles, especially the white chocolate truffles, but I think this cupcake would also be super tasty if you threw in a chocolate truffle...maybe I will try it.

This is a very light and moist cupcake. The white chocolate cream cheese frosting is to die for! It is the best frosting I have made! I was eating spoon fulls of the icing, and cleaned the bowl with my fingers. The truffle filling is so gooey. I love the difference in textures this cupcake offers! I am positive that you will too!

I didn't even own a mixer when I started this blog. I was using a smoothie maker and fork to mix my ingredients. Well, this girl is getting serious! I bought a Kitchenaid Mixer! I freaking love it! Everyone should own one!

I'm in love with my new mixer!!!

White Chocolate Cupcakes

Ingredients:
1 3/4 cup cake flour
2 tsp baking powder
2/3 cup whole milk
1/2 tsp double strength vanilla
4 egg whites, room temperature
6 tbsp butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
12 round dark or white chocolate truffles, unwrapped

Directions:

1. Preheat oven to 325 degrees

2. Whisk flour and baking powder in a small bowl

3. Combine milk and vanilla in a bowl

4. In a mixing bowl beat egg whites on high with an electric mixer until stiff peaks form

5. In a stainless mixing bowl, cream together butter and sugar until fluffy

6. Beat in sour cream until smooth

7. On medium speed add flour mixture in three additions alternating with milk

8. Beat in 1/3 of the egg whites

9. Fold in remaining egg whites

10. Divide batter among lined cupcake wells

11. Bake about 17 minutes or until toothpick comes out clean

12. While cupcakes are still hot, core cupcakes or cut an "x" in the tops and push a truffle into the cupcake

13. Cool before frosting

14. ENJOY!!!

White Chocolate Cream Cheese Icing

Ingredients:

6 oz white chocolate for baking, chopped

1 (8 oz) package of cream cheese softened

1/4 cup butter softened

1/2 tsp double strength vanilla

2 cups powdered sugar

1. Place chocolate in a small micro-cooker in the microwave for 1 1/2 minutes to melt chocolate

2. Beat butter, cream cheese, vanilla, and while chocolate with a mixer

3. Slowly add powdered sugar until well blended

*I garnished my cupcakes with white chocolate hearts. Place melted chocolate in a piping bag and snip a tiny hole in the end. Pipe hearts on wax paper and allow to cool.*

Check out this cool little tool I purchased at amazon.com! It cores cupcakes in seconds. I was skeptic about buying it in the beginning, but it had really good reviews. I decided to purchase it after I made 60 cupcakes for a meeting at work and had to core about 30 cupcakes to stuff them with chocolate chip cookie dough. It is awesome, and allows you to core cupcakes in seconds! Give it a try!

Chocolate Cupcakes with Strawberry Cream Cheese Icing

2012-02-02T22:21:00.005-05:00

Yes, that really is as good as it looks! I feel too guilty to say this out loud, but I was eating the left over icing right out of the bowl with a spatula. And I was dredging the cupcake through it like it was a chip in dip. I was up to my elbows in strawberry cream cheese icing, but I loved every second of it! Today....treadmill.

These would be so cute to give to that special loved one on Valentines day. I've found so many cute Valentine's Day themed cupcake boxes that would be perfect to give these in! I bought several packages of cupcakes boxes at Dollar Tree and Wal-mart also carries them. Nothing is better than giving baked goods as gifts!

Here's how you make them!

Chocolate Cupcakes:

1 box devils food cake mix
4 eggs
1/2 cup oil
1 cup buttermilk

Directions:

1. Preheat oven to 350 degrees and line cupcake pan

2. Mix ingredients together with electric mixer for 2 minutes

3. Fill cupcake wells about 2/3 full

4. Bake about 18 minutes or until toothpick comes out clean

5. Cool completely before frosting

How pretty are these?

Strawberry Cream Cheese Icing

adapted from cupcake project

1/4 cup butter at room temperature
8 oz cream cheese at room temperature
1/2 cup pureed strawberries
4 cups powdered sugar

Directions:
1. Cream butter and cream cheese
2. Add strawberries
3. Add powdered sugar until desired consistency

Samoa Cupcakes

2012-02-02T22:17:00.004-05:00

I have never met a girl scout cookie that I did not like, or anyone who doesn't like girl scout cookies for that matter! Which cookie is my favorite? Samoas! I love the combination of caramel, chocolate, and coconut! It just doesn't get any better than that! I could seriously eat an entire box at a time...in fact, I'm pretty sure I have. Yikes! We will keep that just between us....moving on...

You're really going to love this cupcake! It's so light and moist. The combination of caramel and coconut is to die for, and then biting into that chocolate drizzle will knock your socks off! Plus, they are so pretty. Anyone you make these for will be impressed!

Lets get to the how to!

Chocolate Cupcake:

1 box of devils food chocolate cake mix (Yes, that says cake mix. Easy recipe here guys!)
1 cup buttermilk
4 eggs
1/2 cup oil
1/2 tsp coconut extract

Directions:

1. Preheat oven to 350 degrees and line cupcake pan

2. Mix all ingredients with electric mixer for 2 minutes

3. Fill cupcake liners about 2/3 of the way full

4. Bake for about 18 minutes or until toothpick comes out clean

5. Cool before frosting

6. ENJOY!!!

Caramel Icing:

2 sticks butter
1/2 tsp salt
2 cups packed brown sugar
2 tsp vanilla
4 cups powdered sugar

1. Melt butter in sauce pan on medium heat

2. Stir in salt and brown sugar and bring to a boil stirring constantly

3. Cook over low heat for two minutes

4. Add milk and return to a boil

5. Remove from heat and stir in vanilla

6. Cool to lukewarm and whisk in powdered sugar

*I garnished my cupcakes with toasted coconut and drizzled them with chocolate! YUMMMMMM!*

*Spread sweetened shredded coconut on a baking sheet and bake at 350 degrees for 7-10 minutes*

*I used chocolate melts to drizzle over the cupcakes. Melt chocolate in a microwave safe bowl for 30 seconds at a time on defrost setting. When chocolate is melted, drizzle over the cupcakes*

Five Layer Bars

2012-02-02T15:27:00.006-05:00

As you all know, I am a HUGE fan of Paula Deen! I have not tried a Paula Deen recipe that I have not like yall! When I saw these on a Christmas episode of "Paula's Best Dishes", I knew I had to try them! There are so many flavors going on, it's like a party in your mouth! I know these will be a crowd pleaser, and they are sooo easy to make! You can even put the ingredients in a mason jar with some ribbon and give it as a gift. What a cute idea?!

Ingredients:
1/2 cup chopped pecans
1 cup butterscotch morsels
1 cup shredded coconut
1 cup semisweet morsels
1 1/2 cups crushed graham crackers
1 stick butter melted
1 14 oz. can sweetened condensed milk

Directions:
1. Preheat oven to 350 degrees
2. Combine melted butter and graham cracker crumbs and line the bottom of 13x9 in baking dish
3. Layer ingredients

4. Pour sweetened condensed milk over the layers

5. Bake for 30 minute
6. Allow to cool before cutting
7. ENJOY!!!