It’s my party!

October 11, 2018October 11, 2018 ~ Laura ~ Leave a comment

If you have never heard of Milk Bar Bakery you need to start your Googling now! I discovered it from watching Netflix – Chef’s Table: Pastry, Episode 1: ‘Christina Tosi’. Christina is my spirit animal! Feisty, sweet and full of fun! She truly is inspirational.

I decided for my birthday this year to recreate her bakery favorite – Birthday Cake – as a treat to myself. HUGE DISCLAIMER – I have never liked funfetti cake. There is something about it that just isn’t my style, but who could resist the bright colors of sprinkles – and it has a MILK CAKE SOAK and CAKE CRUMBS! So Happy Birthday to me!! I decided to go all in and recreate her colorful, sweet and fabulously fun cake.

Christina uses clear vanilla extract in her recipe, which she states gives the cake and frosting that boxed mix and canned frosting flavor, but homemade. I do agree with her that it gives that “extra” over-the-top vanilla flavor that is reminiscent of a box mix, however, this is WAY BETTER than a box mix and canned frosting. SO MUCH BETTER!

I looked over the ingredient list and had most items at home, but I did not follow the recipe to the letter. The recipe is a little long in how they have it written, as it includes assembly instructions, but it’s well worth the read to get to the “cake” of the recipe.

I eventually decided to make this batter into cupcakes so that I could share at work! They got rave reviews! I made a double batch of cake, which made 25 cupcakes, and a double batch of frosting, and I had six cupcakes that didn’t get frosted. I would definitely triple the frosting for cupcakes – as this cake is a “naked” frosted cake, so there isn’t a lot for piping – which is my favorite way to frost cupcakes.

Making cupcakes is less time intensive as they cool quicker and you don’t need some of the extras – acetate and a cake ring. Since I didn’t have all the ingredients, I made do with what I had, and it didn’t disappoint, so don’t let laking a few ingredients or hardware items stop you from trying something NEW. I didn’t have citric acid, grape seed oil and glucose, so I used light corn syrup instead of glucose and vegetable oil instead of grape seed. I omitted the citric acid.

I LOVE the crunch that the cake crumbles add to this cupcake, and the cute and simple decoration they provide! This cake and frosting really ticks all the boxes for me! It’s a soft and moist cake, with the sprinkles giving it a slight crunch of texture. The frosting is smooth and slightly tangy, and we’ve already given much love to the cake crumbles.

I highly suggest making this recipe just because – it won’t disappoint! Don’t let the recipe name “Birthday Cake” keep you locked in for baking it just for a party. Make this cake just because you want to smile or put a smile on someone else’s face!

Falling into Apples

November 6, 2017 ~ Laura ~ Leave a comment

There is a social media post challenging people to post something they hate that everyone else loves, have you seen it?

I think peanut butter and chocolate is one of the worst food combinations. I also think pumpkin spice is extremely over rated. Every time you turn around something that shouldn’t has pumpkin spice on the box!

During the fall months I would much rather a hot apple cider than a pumpkin spice latte. Give me apples and cinnamon over pumpkin any day!

I love salted caramel too – I have loved it for a long time – before it became a “fad” food. I also love it with apples and this Salted Caramel Apple Crumb pie is a winner!

Usually I like a double crust apple pie served warm with a scoop of vanilla ice cream, but for this pie I wanted more texture to go with the salted caramel. A crumb topping was the way to go! I also chose to put the caramel on top of the crumb topping after the pie had cooked. I wanted to ensure the flavor would be prominent and to keep the bottom of the pie from being too soggy with extra moisture in the center.

Preheat your oven to 350 degrees F. Line a baking sheet with foil (trust me! Pies bubble over.)

Use your favorite pie crust recipe or a store bought crust. Place the pie crust into a deep dish pie plate. Crimp edges with your preferred method. I like using my fingers.

A batch of salted caramel either homemade or store bought. You can even use a jar of dulce de leche and add sea salt to taste. This will be added after the pie is done cooking.

7-8 good size apples of your favorite variety, peeled and sliced. Granny Smiths work really well because the tartness helps balance with the sweetness. Add sliced apples to a large bowl. Coat with 1/4 cup lemon juice. Add 1/2 cup white sugar, 1/4 AP flour, 1/4 tsp. salt and 1 1/2 tsp. apple pie spice. Mix well and pour into pie shell making sure to level the apple mixture.

In another large bowl add 1 1/2 sticks softened unsalted butter, 1/2 cup quick oats, 1 cup of packed light brown sugar and 1/4 tsp. salt. Mix until all combined. Use hands to break up the crumble topping and place on top of the apple mixture.

Bake for roughly one hour until crust and topping have browned and the juices from the pie a bubbling. If you need to cover the crust edges with foil to keep from over cooking and/or burning, do so.

Once cooked remove from oven and cool on a wire rack for about 15-20 minutes before adding the salted caramel. The longer you let the pie cool the more the caramel will stay on top of the crumb topping and will be harder to spread – depending on your caramels consistency.

It smells so amazing when it is done! Salty, Sweet, Gooey, Crunchy goodness. My four favorite food groups covered! This fall favorite will be a great addition to your Thanksgiving desserts or just because!

Enjoy!

Farewell

September 21, 2017 ~ Laura ~ Leave a comment

My oldest daughter LOVES to read. I actually call her Rory (Gilmore Girls reference) sometimes. We have had the same conversation Lorelei and Rory had regarding things not fitting into a backpack because of multiple books. To say my daughter reads a lot is an understatement. She would love nothing more than to spend a day curled up and reading a book! She is in eighth grade this year. She has had two librarians in her life thus far and she has taken a shine to both.

In the next few weeks our middle school/ town librarian will be embarking a new adventure with her family in another state. We are sad to see her go, but we wish her all the best! She has picked out numerous books for Kailee, as I am sure she does for many folks in our town and school!! Kailee loves that Audrey will search for just the right book for her, or be able to come up with a title at ease that fits just her style. Thank you Audrey for making our children feel special, and for knowing just what book to pick! The next librarian has some big shoes to fill – I hope they welcome the challenge and our kids with “open books.”

As a token of appreciation I made some chocolate cups for her. I mean, who doesn’t love to each chocolates while they read?!?

You can make the chocolate cups with a candy mold and tempered or compound chocolate, OR you can buy ready made ones at your local grocery store. I filled them with Biscoff Cookie Butter Smooth Spread and topped with dark chocolate ganache.

I also made ones that I filled with just the ganache and topped with a freeze dried raspberry. I used my go-to ganache recipe.

These are super easy and quick to make because you don’t have to let the ganache sit before using it, as you might if you were piping or frosting a dessert, especially if using store bought chocolate candy shells. You fill them and are ready to enjoy!

The possibilities are endless – get creative!! These are a quick treat with big flavor!

It has been a hot minute …

August 15, 2017 ~ Laura ~ Leave a comment

Geesh – I haven’t had a new post in what seems like forever! Life has been ridiculously busy and chaotic; honestly, isn’t everyone’s? It has been easier to upload a picture with a quick description to my Facebook page, and Instagram and Twitter accounts, rather than writing a blog post. When I started this blog I told myself I wouldn’t just upload a post just to do so. So instead of just slapping something together for the sake of a post, I have waited until there was time to write something that meant something.

I was driving to work this morning mulling over what I could write about today on my blog if I only had a few minutes to do so and inspiration hit while listening to K-Love. They were talking about how Amy’s son who is in fifth grade had an assignment to pick three things that described him as a person – he picked a football picture, a Yoshi (Mario character) and his bible. There was a small discussion on what each deejay would pick if it were them, and materialism was brought up. Do these things that describe us DEFINE us?

I was already thinking while they were talking, and my kids and my faith were definitely on my list. They most certainly help mold me into who I am as a person – although neither are materialistic. I have been asked many times why I love to bake by different people I have in my life. I have written about it on my blog as well.

My materialistic item would some sort of baking tool – like a whisk or a piping bag and tip. What a crazy materialistic item, right? Not only is this a physical item – it describes me well, AND it also can define me, and I am totally okay with that.

Baking is a passion for me. I like to try new recipes and flavors, I like to reminisce with old favorites, and each thing I bake becomes a dot on the timeline of my life. I like to surprise friends and family with sweet treats – either on special occasions or just because. I like how something as small and simple as a cookie or cupcake can bring a genuine smile to someone’s face and brighten their day; and it lets me spread a little bit of love and joy to each person who partakes in my sweets. It is the little things in life that can make the biggest impact. I tell this to my girls all the time, along with “you never know what someone else’s home life is like, so be kind, even if they aren’t.” I am completely okay if someone thinks of my name and baking comes to mind or sweet treats, or anything of that nature. It would tickle me pink if part of my legacy left behind are recipes I have loved and/or tweaked to make my them my own.

I promise my hiatus from blogging isn’t because I haven’t been baking! Even though life has been crazy busy I still make sure I have time to do what I LOVE! I have made many delicious cupcakes for birthdays and yummy potluck desserts for the office and friends, and my favorite thing so far this summer – THE WEDDING DESSERTS FOR MY BEST FRIEND ❤

This was truly an honor. They not only trusted me to “design” what was made and the table setting, but also to get 150ish desserts done, drive 2 hours and set it all up. I am forever grateful for this experience!

Always make time for what you love and those you love! There may come a time when you are unable to do the those things, and those we love will not always be around. Make the most of the time you have and be the best you that you can be. What will people remember you for? It costs nothing to be kind.

Netflix Binge and Baking

May 29, 2017 ~ Laura ~ Leave a comment

I have a TV, however it is only hooked up to a DVD player – I don’t even get any basic cable channels. I also do not have internet. I do however have a smart phone with cellular data.

I love watching cooking shows – eapecially ones with competitions. Cutthroat Kitchen is a family favorite! I recently became aware of The Great British Bake Off and I am in love!! I binge-watched all three seasons on Netflix AND the Master Class episodes, and I am completely not ashamed of it. It saddens me though that only three seasons are available. I believe their are seven total that have been filmed (come one Netflix – catch up).

The hosts, Mel and Sue, crack me up, and Mary Berry and Paul Hollywood are great. I absolutely adore the dynamic between them all, and love the old fashion and British recipes that come up in the series. I also love that their are three stages to each episode – and the techincal challenges are my FAVORITE. This show isn’t just about sweets either – they make savory dishes – but pastry, breads and sponges do play a big role in this show. If you love to bake and/or watch baking shows – this show is a must see!

I decided to make Mary Berry’s recipe for a quick and easy chocolate mousse to fill my oreo crusted tart pans and top it with fresh and tart red rapsberries for our Memorial Day dessert. The girls had fun helping – Kailee made the chocolate ganache and Keianna helped make the Oreo tart crust. I wonder if we would get a Hollywood Handshake for these treats?

Edible Raw Cookie Dough

February 23, 2017 ~ Laura ~ Leave a comment

Yes, you read that correctly! EDIBLE RAW COOKIE DOUGH! I think I may have died and gone to heaven – and I think this may be extremely dangerous now that I know a great recipe for this because I will most likely put it in many creations to come!

I did some research and found that not only eggs make raw cookie dough unsafe to eat, but RAW FLOUR is also a big reason. Who would have thought? Not me! That being discovered I scoured recipes for a version that heats flour to kill any harmful bacteria. There were several recipes that called for cream cheese, which I personally feel can be over powering; and some called for no brown sugar, which I LOVE. I actually make brown sugar chocolate chip cookies – which have the most decedent caramel flavor! (They are actually my most requested treat from family and friends). So yeah, I looked past all those recipes and settled on one that seem perfect and boy was it ever!

sprinklesomefun.com was the WINNER! You can find the original recipe here. I doubled the recipe so that I could use it to make a good size “cookie” on the top of my chocolate cupcakes. I would also note that this is a thicker recipe – more true to a dough – so if you are looking to pipe or frost with this recipe you will need to either adjust the amount of dry ingredients or play with amount of milk you use. I would use the original for filling cupcakes or putting between layers of cake (using no tip on your piping bag and filling or swirling) and the obvious choice – EATING IT OUT OF THE BOWL!

I decided to make this recipe because my sweet brother asked me to make cupcakes for his soon-to-be stepdaughter’s ninth birthday. He and his fiancee gave me the okay to make whatever I felt would be fun and festive. So … I went with raw cookie dough and rainbow buttercream – and they were hits all the way around.

Edible Raw Cookie Dough Ingredients: (this is a doubled recipe)

2 cup AP flour (making sure that the temp gets to at least 160)
2 stick softened/room temp. butter
1/2 tsp salt
4 tbsp. milk
1 cup powdered sugar
1 cup brown sugar
1cup mini semi sweet chocolate chips
2 tsp vanilla extract

Directions:

Place flour into microwave-safe bowl and heat until temperature reaches at least 160. This will kill any harmful bacteria. In a mixing bowl add softened butter and both sugars to the bowl and cream together. Add salt and milk into a small bowl and stir. This will help incorporate the salt evenly throughout the batter. Slowly add flour and milk/salt mixture. Mix until combined – making sure to scrape down your bowl with a spatula a few times. Add in mini chocolate chips.

Keep refrigerated until ready to eat! Enjoy!

Sh*t Happens

February 2, 2017 ~ Laura ~ Leave a comment

Let’s face it. Sometimes we just need a good laugh. It can be cathartic and good for the soul.

I was scrolling through Facebook late at night a few days ago and saw a video from Hungry Happening’s for Poop Emoji Fudge. I knew I had to make them.

Not only because they are so stinkin’ cute, but because the way life has handed me one shit show after another recently – I needed to laugh or cry. I decided to laugh, and laugh I did!

I doubled the recipe and brought these cute little turds to work to share the laughter. We all need to lighten up once in awhile and be silly, carefree and childish. I can think of no better way to do this then POOP EMOJI FUDGE!!

Ingredients:
1 jar of dulce du leche (I found mine at Shaw’s near the jams and jellies)
1 1/2 bags of semi sweet chocolate chips
White Candy Melts
Candy sugar eyes

Directions:
In a medium sauce pan over low heat melt the dulce de leche and chocolate chips until smooth. While keeping an eye on saucepan, cut the Candy Melts in half to use for the mouths. Carefully spoon mixture into a piping bag that is fitted with a large round tip. Pipe in a swirling motion onto parchment paper. Add eyes and 1/2 a white Candy Melt to make face. I found it best to do these in batches. Once I had used what was in my piping bag, I added the eyes and mouth. Then went back for more of them mixture and repeated. This way, the eyes and mouth would stay on as the fudge sets quite quickly once it is piped out.

Adult Gummies

January 26, 2017 ~ Laura ~ Leave a comment

If you are ever stumped on a quick, easy and stunning DIY gift for friends or family, have I got the solution for you – WINE GUMMIES!

Now, in all honesty, you can make these gummies with any drink you choose. I used a pink moscato for my trial batch. Next will probably be a prosecco batch. You can also use any silicone mold shape to fit your occasion, and you can use candy flavoring to give your gummies a punch. Many recipes I found online include a Sparkling Wine candy flavoring – which you can order via online.

Ingredients:
1 c. Wine or drink of choice
1/2 c. sugar
6 packets of gelatin
1 drop food coloring (optional)
1 dram candy oil flavoring (optional)

Directions:
In a medium saucepan over low heat wine and sugar until the sugar is dissolved. Add in food coloring and candy oil and stir until combined. Add in 1 packet of gelatin at a time and stir to combine. Do not let the mixture boil if you want to keep some alcohol content in the gummies. Pour into a spouted measuring cup and pour gently into silicone molds. Place in fridge for 30 minutes to set.

Keep in mind:
– 5 packets of gelatin will make less chewy gummies
– Lots of stirring creates bubbles/foam on top – spoon off mixture before pouring into molds to create clear gummies
– Mixture sets fast so you need to work quickly
– Keep refrigerated

It’s all in the details …

December 1, 2016 ~ Laura ~ Leave a comment

I had the pleasure of creating two cakes for a logo dessert auction a few weeks ago. I decided to have one presented from my blog and one in coordination with my blog and my place of employment. One of our core values is Community – what better way than to demonstrate this than to participate in the auction.

I knew when I decided to participate in the auction that I would make a candy cake – as those are always a big hit – I mean come on … who doesn’t love them some candy! The second cake I decided on the “Lumberjack Cake,” which has not only taken the internet by storm, but also has been tagged with my name on Facebook many times by friends and family. I decided to forgo the axe and use simple ribbon to accent this great looking cake.

For those who are not familiar with the “Lumberjack Cake” it is a red and black checkered cake to simulate plaid and the outside looks like a tree stump. For obvious reasons, I didn’t cut into the cake to see the checkered effect, but I will be making another one in the very near future just so I can cut it open and see it!

It amazed me how many compliments I received on these cakes by coworkers and friends after I had posted photos online of the cakes, and it’s all in the details! Simple details!

For the candy cake, I made a chocolate cake and frosted it with a chocolate buttercream. I then used King Sized Kit-Kats to wrap around the cake. I broke them into two segment pieces and placed them side-by-side with the flat side toward the buttercream. Once they were set, I wrapped a ribbon around and tied it tightly to ensure the Kit-Kats stayed upright! Then I simply placed the GIGANTIC Hershey Kiss on top and proceeded to place candy around it. I did use scissors to open each candy bar and push down the wrapper so that I could stick the candy bar into the cake to keep it upright. I filled in the open spaces with M&Ms. The baking and cooling time were the longest parts of putting this cake together! This type of cake is a visual crowd pleaser. Kids go nuts for it (I think because they think they get to eat all the candy!). I don’t necessarily think that anyone would eat the cake AND all the candy on this cake – no judgement if you do! – however, I look at this similar to fondant. Does anyone actually eat the fondant and/or all the details made from fondant?

For the “Lumberjack Cake” I made a vanilla cake colored red, maroon and black, and I used my Wilton Checkerboard pan set. I colored my same chocolate buttercream black and used that to put between the three layers of cake and then used the plain chocolate buttercream to frost the rest of the cake. I used Giant Sized Hershey bars to make the “bark” on this cake. I simply held the bar up to the cake to measure how much needed to be removed and cut it off. I then used large end of a piping tip to “chop” up the end to make it look uneven and broken. To make the grooved marks to simulate bark I took a writing piping tip and simply drew lines up and down and sideways onto the flat side of the candy bar. I put the Hershey side towards the buttercream. To give it a little depth and dimension a dipped a piece of parchment into some white candy melts and gently wiped it over the grooved marks. Once all the pieces were done, I wrapped the cake in them and secured the bottom with a ribbon. For the top, to simulate rings – I just darkened my chocolate buttercream with a little more chocolate ganache and piped circles on the top and used an offset spatula to smear it all together – turing the cake as I held the spatula to the buttercream.

Two impressive cakes, that honestly didn’t take me long at all once I had figured out what I was going to do! It’s all in details for these two cakes, and those details were easily done.

Espresso Buttercream!

October 19, 2016 ~ Laura ~ Leave a comment

This recipe frosts 24 regular cupcakes OR 12 extra large cupcakes with a 1:1 ratio of frosting to cupcake! You can half this recipe and probably be just fine.

INGREDIENTS:
2 c. unsalted room temp (slightly soft to the touch) butter
6 c. powered sugar, sifted
3 tsp. good quality vanilla extract
3 tsp. good quality espresso powder (or less if this amount scares you; it does pack a wallop!)

DIRECTIONS:
Place all ingredients into large mixing bowl. Mix together on low while scrapping edges with a spatula. Believe me – unless you want yourself and your entire kitchen to be covered in powdered sugar – start on low! You can alter this recipe by dissolving the espresso powder into the vanilla, which will make the buttercream a tan color, but I quite like the look of the flecks of espresso. This is a softer buttercream so it spreads easily with an offset spatula but still holds its shape when piping.

You will want to lick the bowl, the beaters, the spoon and suck what is left out of the piping tip, however, I don’t suggest doing this at 9:30 p.m. (lesson learned!) or you may be up awhile. I don’t drink coffee, but if it tasted as good as this buttercream, I may just start!

This is a perfect pair with a chocolate cake/cupcake or on top of a pan or two of fudge brownies! Accent your dessert with a chocolate drizzle or a chocolate covered espresso bean!