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Frosted Cupcakes!

July 25, 2010


So my third cake decorating class was nuts!  We had an overload of things we had to learn and at my very go at frosting cupcakes- I only had 10 minutes to do all 24 cupcakes! Ahhhhh!  So I think they were ok… a mess kind of… but they were healthy!  I went the awesome Diet Soda Cake route…and use Diet Root beer to make the batter…and filled them with chocolate pudding!

Everyone seemed to really like them…. I really hope that with practice and given more than 10 minutes- I can get really good at this!!! Yahoo!!!

batter

Diet Soda Cake/Cupcakes

What you will need:

1. Box of cake mix – any flavor!

2. Can of soda – I prefer diet soda- any flavor!

Directions:

Preheat your oven and spray your cake pan/cupcake pan.

1. Take cake mix and dump the soda can into into it.

2. Stir it up real good.

3. Bake according to box directions!

It is JUST THAT SIMPLE!  awesome!  love it!  Works EVERY FREAKING TIME when you just DON”T have TIME!!!

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Frosted Cake

July 15, 2010
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So- I’ve been taking these Cake Decorating Classes and they other day was my second class.  We were told to bring a cake to class frosted and bring more frosting to class to decorate with.  So I tried to make a cake super late the night before… I know… I know… and in my hurry- I sprayed my pan but forgot to flour it!  Ummm.. so i baked it, cooled in on the cakes, flipped it… and low and behold, the bottom of my cake was still stuck to my pan.. 😦  I was very sad.  The hubbs comes home to find this mess I’ve gotten myself into and scoops up the bottom of said cake and smooshes it back where it belongs and reflips the cake onto my cake board and Voila!  Rescued!  🙂 YAY!

ugh what a mess- but it turned ok in the end!

So the next day- I whipped up some homemade buttercream icing and decided my cake would be purple… I was very scared to put too much purple so it ended up being a pastel easter colored purple… sigh.  oh well!

I then attempted to frost/ice whatever you like to call it- a cake for the first time in my life!  Woot!  Lemme tell ya- it’s way harder than it looks, especially if you are a perfectionist like me…. But since my cake was very small, I decided it was good after about half an hour 🙂

I also made some pink frosting to bring to class to decorate with.  OMG!  i was so excited with the end result- I had no idea I could make something SO neat on my first try! Let me know what you think!  If you have any thoughts/opinions/tips/etc!

Frosted Cookies

July 9, 2010

So I signed myself  up to take a Cake Decorating class… yep!  I can’t believe it… one step closer to a learned self!  Well at out first class- I learned how to make my own frosting!  also how to frost a cake… That I will attempt on Sunday…or Monday….. SO AWESOME!  I never thought that I would be ever making these things all by myself at home!  Well guess what?  I did and I do!! Te frosting turned out a HUGE success!  Here are some pix of my first attempt to decorate cookies! If you want to know how to make frosting- send me a message and I’ll be happy to fill you in!

Insane Chocolate Chip Bar Cookies

July 9, 2010

SO the fam LOVES I mean LOVES anything Chocolate chip!! I thought I’d make them a treat the other night ! This recipe is very simple and leaves your whole house smelling of chocolate chip love!

Insane Chocolate Chip Bar Cookies – adapted from Nestle Toll House Chocolate Chip Cookie Recipe

You will need:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened – I used margarine and applesauce to substitute all this fatness
  • 3/4 cup granulated sugar – Splenda works here too if you are watching your sugar intake
  • 3/4 cup packed brown sugar – they also have a Splenda brown sugar substitute 🙂
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) Chocolate chips – If I were making this for myself it would have been dark chocolate chips!
  • 1 cup chopped nuts – optional (I did not use these)

1. Preheat the oven to 375° F.

2. COMBINE flour, baking soda and salt in small bowl.

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

4. Add eggs, one at a time, beating well after each addition.

5. Gradually beat in flour mixture.

6. Stir in morsels and nuts if you are using them.

7. Grease 15 x 10-inch jelly-roll pan and spread into prepared pan.

8. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

These are exceptional if you LOVE chocolate… They are melt- in -your mouth Fantastic! I made this 2 nights ago and there are about 4 cookies left!

Strawberry Jam

July 9, 2010

So I’ve been super busy as of late.  Sorry for the delay.  We made these super cute little jars of strawberry jam- the real version w sugar as our wedding favors. I thought they were the most adorable things ever!

Strawberry Jam – adapted from the Ball Traditional Strawberry Jam recipe

  • 5 cups crushed strawberries (we used about 8, maybe even 10)
  • 1/4 cup lemon juice
  • 1 package liquid fruit pectin (1.75 oz)
  • 7 cups granulated sugar (we used 5 1/2 cups, it is VERY sweet with 7)
  • 8 (8 oz) pint jars or 16 (4 oz) jam jars

1.  Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. Combine the crushed strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
3. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.  Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5. Process in a boiling water for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
6. Enjoy!  These do not have to be refrigerated until after opening!  SO delish in the morning with scones or toast or English muffins… whatever you need it on! 🙂

Super Low Fat Fresh Strawberry Cinnamon Bread

June 28, 2010

SO, I’ve never ever had this before nor had I even heard of it before I made it the other night.  I am banana bread making junkie. But Strawberry bread?!?  what?  Never! It also just sounded kinda off to me, strange… like I know that strawberries taste great in cake or cheesecake… but bread… I was very unsure.  However, Omg!  This recipe is fantastic!  Super strawberry and cinnamonny deliciousness!

Fresh from the oven!

I very slightly adapted the recipe I found on From Apples to Zucchini found here. I actually only used half the amount of sugar and replaced the other half with Splenda. I also increased the amount of strawberries from 2 to about 2 and a half to almost 3 cups! hehee.

Low Fat Strawberry Bread

  • 2 c. flour
  • 1/2 c. sugar
  • 1/2 c. granulated splenda
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 1/4 tsp salt
  • 1/2 c. applesauce
  • 2 egg whites, beaten
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 2 1/2  c. fresh strawberries, diced

1. Mix together sugar, applesauce, egg whites and vanilla

2. Then add strawberries

3. Add dry ingredients and mix until just moistened

4. Spread into one greased loaf pan and bake at 350 for 35-45 minutes until done.

Strawberry Bread!

One word- YUMMY!

Strawberries!

June 26, 2010

So we visited  a local strawberry farm last weekend and I went  crazy! We ended up picking 6 baskets which were 4 quarts each… let me tell you– that is a whole lotta strawberries!

all 6 baskets!

Stay tuned as I take on my first attempt at Strawberry Bread!