Tuesday, August 28, 2012

Strawberry Cake Cookies-Easy Recipe

I know, I know, it's been a looooooong time. But I have good excuses. My son started Kindergarten(sniff, sniff) and I started my last year of undergraduate school, so it's been a little hectic around here!
But I did make these cookies for my niece to take to school for her birthday, she turned 5 and also started kindergarten.

Of course she loves pink!
I used a cake mix...I know, again...I can't help it, they are so easy and soooo good! I covered these in sprinkles and when they were finished this is what they looked like, perfect!


1 Strawberry Cake Mix
2 Eggs
1 Stick Butter
1 tsp. Vanilla
2 Tbsp. Flour

Mix all the ingredients together until well combined. Roll into one inch balls ( I used a small cookie scoop). Roll in your choice of sprinkles. Bake at 350 for 10-12 minutes on a baking sheet that has been lined with parchment paper.

Eat! :)

Thursday, August 9, 2012

My Quest for the Perfect Sugar Cookie...

Okay, here's the deal, the sugar cookie I usually use has a wonderful taste, but...it doesn't hold it's shape. AND IT DRIVES ME CRAAAAAAAZY! If I use mini or very small cookie cutters they seem to do better, but if I use anything over 2-3 inches, sometimes you can't even tell what the freakin' cookie is supposed to be!
 So, I have set out to find the perfect sugar cookie recipe that, both holds it shape and taste great.

Ding, Ding, Ding! I found the one that holds it's shape! Yay!

See. All the same thickness, and you can actually see the points on my Christmas tree cookie. Christmas tree you may ask yourself? In August? You'll see soon enough:)
Anyway, back to this sugar cookie recipe. I'm not quite sure if I like it well enough to keep it yet, because the flavor just isn't quite right for me. BUT, it's not iced yet. So I won't judge a naked cookie:)

I adapted the recipe from Karen's Cookies only slightly this time. While my recipe uses powdered sugar, baking soda, and cream of tartar(no wonder they spread), this one uses none of that or baking powder and it uses regular sugar.

 I'm going to keep at it until I prevail! Like I'm a super hero or something. I know...I'm a geek!

If you want to give the recipe a whirl, here it is...

Sugar Cookies Take One
1 C. Butter
1 C. Sugar
1 Egg
1 Egg Yolk
3 Tsp. Vanilla
1 Tsp. Almond Extract
2 1/2 C. Flour

In the bowl of an electric mixer, mix on medium speed the butter and sugar until fluffy. About 3 minutes.
Add the egg and egg yolk one at a time. Add Vanilla and Almond Extract. Mix on medium until mixed well.
Turn off mixer, scrape down sides, add flour. Mix on medium just until mixed. Do not over mix.
Divide into 2 sections, wrap in plastic wrap, refrigerate for at least 30 minutes, but up to 2 days.

When ready to bake. Heat oven to 375 degree. Line baking sheets with parchment paper.
Remove one disc of dough and let sit on counter for 5 minutes.
Roll out onto a floured surface to about a 1/4 inch thickness.
Cut with desired cookie cutter.
Bake 10-12 minutes.

Note: While I had one pan in the oven, I went ahead and cut another batch, placed that pan in the freezer and then baked when the first pan was finished. This is why it may take 10-12 minutes to bake. Or maybe even 13 if you like a crunchier cookie.

That's it! I will keep you posted on my quest and let you know when I find the "perfect" cookie for me!:)

Now, can you guess what I'm going to do with those Christmas Trees?


Monday, August 6, 2012

Chocolate Cupcakes with Chocolate Frosting!

Okay, not gonna lie...taking pictures of food is not that easy! You would think it wouldn't be that difficult. I mean it doesn't move around or talk back, but it is VERY hard. So, I am aware that my pictures need a lot of work, but this is the best that I can do for now.

Regardless of the pictures, these cupcakes are yummy! This recipe is by far the best homemade chocolate cake recipe I have found, so far. It reminds me of a cake my mom makes that is called "Black Wacky Cake". It is so moist it needs no frosting and it is great cold! Now I'm not saying the frosting isn't good, I'm just saying if you can't wait to make the frosting...eat the cake naked:)

I had the privilege of making these for a great girl who is turning 18. She is on her way to Kansas State University where she will be majoring in marketing. She said that I should open a bakery...maybe when she's finished with school she can help me with that! :) Ha ha. Until then, I'll have to pretend this blog is my bakery...in downtown Seattle...ahh...nice dream huh?
Maybe if I really think I will be opening a bakery, I shouldn't share the recipes? I mean I don't want to give out all the goods, do I? Okay, I guess so:)

Chocolate Cupcakes

2 C. Sugar
1 3/4 C. Flour
3/4 C. Cocoa Powder
1 1/2 tsp. Baking Powder
1 1/2 tsp. Baking Soda
2 Eggs
1 C. Whole Milk
1/2 C. Canola Oil
3 tsp. Vanilla
1 C. Boiling Water


Line muffin tin with liners. Heat oven to 350 degrees.

In a large bowl, stir or whisk together the sugar, flour, cocoa, baking powder, and baking soda.

Add eggs, milk, oil, and vanilla. Beat on medium speed for about one minute.

Stir or mix in boiling water, VERY slowly. The batter will be very thin, this is correct. Don't panic.

Fill liners about 2/3 full. You can put in a large glass measuring cup and pour into liners.

Bake for 17-22 minutes. I know this is a big difference but the original recipe calls to bake for 22-24 minutes, but I only have to bake for 17 and they are perfect.

Cupcake recipe adapted from Hershey.


1 Stick of Butter
1 8 oz. Block of Cream Cheese
2 tsp. Vanilla
1/2 C. Cocoa Powder
4 C. Powdered Sugar
1-3 Tbsp. Heavy Whipping Cream

Blend butter and cream cheese until smooth, add vanilla, mix until incorporated. Blend in cocoa powder until mixed well. Next add powdered sugar, one cup at a time, then add in cream a little at a time until you reach the consistency you like.

Recipe adapted from Glorious Treats.

How about a close up? :)

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