Tag Archives: baking

Tee up!

1 May

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It’s time for another baby shower! One of my very best friends is having a boy! Of course I wouldn’t pass up the opportunity to help with her first baby shower, golf themed!

With the theme in mind, she decided she wanted golf ball cake pops and bought the green “grass” for the display. I planned out what I wanted the stands to look like.

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I’m so happy with how they turned out and can’t wait to make the pops tomorrow! The shower is on Saturday, and I’ll post pictures! Stay tuned!

Birthday Boy

30 Apr

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I have a long hallway.  And this is my hallway having a party…

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Its amazing what zooming in on some streamers and balloons will do for ya!  This backdrop was super easy and can easily be adjusted to any color scheme or occasion.  And unless you choose to, you know perhaps for blogging purposes, you never have to zoom out and no one ever has to know that this is really just your boring old hallway.  Fill that frame and all you see is a party!

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My baby boy turns 1 today.  *Tear* My baby turns 1 today!  I made him this smash cake to celebrate.  Chocolate cake with chocolate filling and vanilla buttercream frosting.  The cake is decorated by piping large dots and then smearing them to one side.  A little tedious but the effect is pretty great.   I don’t know if you can tell, but I think he liked it.  We literally couldn’t get him to crack a smile once the cake came out.  He was all business!

Sweet blessings.

28 Mar

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330.  I woke up at 5 am and made 330 pastel, silver-dollar pancakes. It sounds worse than it was.  I cheated (as I often do) and bought the Bisquick that only requires you add water and comes in a handy-dandy easy to pour container.  I added water and a little food coloring to no less than 5 containers.

I stacked 5 pancakes for each of the 1st graders at my son’s school and impaled them with a bamboo fork that was decorated with a foam cross.  Check out another variation here.

A team of moms turned the lunch benches into a fabulous Easter party.

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My favorite part was hearing the kids’ amazement that they were getting to have pancakes at snack today.  When they are used to the standard cupcakes and cookies, sometimes you need to take it back to breakfast and dress her up a little.

I’m grateful for all those shiny happy faces.

Looks Like Gold To Me

16 Mar

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In my last act as class leprechaun I made celebratory treats for my son’s class. Always one to use whatever is on hand, I had a not-quite-full box of yellow cake mix (used for flavoring in the cake batter bark here).  I added 2 eggs and a half cup of vegetable oil and BAM!  Cookie dough.  I dyed the dough green (obvious choice) and rolled them around in a dish of gold and rainbow-colored sanding sugar.  They were baked for 7 mins at 350 degrees.

I love a little shimmer…

DSC_0431Doesn’t this look like I’ve gone all in during the most amazingly delicious game of poker?  Dessert poker anyone?!  I see your cookie and raise you a pie!

Easily distracted…sorry…anyhoo, once the cookies were cooled I cut the tops off Ziplock sandwich bags and individually packaged each cookie, tying the baggies off with handy-dandy Washi tape.

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HAPPY ST. PADDY’S DAY!!

Lucky Leprechaun

12 Mar

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The kids have half days for conferences which means I need to get them to do something other than drive me nuts. While at our local Walmart, Calvin picked out orange cookie mix that ha wanted to make. I have never heard of orange flavored cookies, why not give it a try.

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The nice thing about this mix, you only add two ingredients and mix it up. The kids enjoyed rolling the cookies into balls and watched them bake.

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Once cooled, the kids decorated them with green and white frosting and a mix of green sprinkles. We bagged up the cookies and added the cute tags which are printable a from Studio DIY!

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These kid friendly treats are leprechaun approved!

Birthday Bites

26 Feb

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My baby is 7.  SEVEN!  Where has the time gone?  He is pretty special–and not just because he’s my first-born.  Although in all fairness I too am the first-born and I think we’re all pretty special.

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He is funny, loving, incredibly empathetic, and a great big brother.  We’re lucky to be his parents.  Ugh…tears.

Okay, well the most important part of any birthday is the cake!  Since his birthday fell on a Saturday, I brought treats in to his class on Friday.  Life is more chaotic now so I wanted to make things on easy on myself. I went to Vons and purchased two boxes of Madeleine/Brownie Bites.  Whaaat?!  Yes.  They are half Madeleine and half Brownie, swirled together. Both light and rich and bite-sized, they are the little treat to hit the spot.

I added a personal touch by piping some white frosting on top, a dash of festive sprinkles, and a piece of Cake Batter Bark.  The kids thought they were amazing (one asked that I e-mail his mom the recipe–seriously).  Since I had extra, the teachers and office staff got to have some as well and they too thought they were just right and thanked me for bringing in kid-sized treats.

Riding the wave of Friday’s success, I planned Saturday’s birthday cake with the left over bark pieces in mind.  I made a basic chocolate layered cake with white frosting and added sprinkles and Cake Batter Bark as a decorative edging.

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It was fun and cute…and most importantly, tasty!  Also, I love a good dual-purpose anything and the pieces of bark can kind of be used as spacers for slicing the cake.

This particular birthday carried over into Sunday as well when we celebrated with his schoolmates at a local Pump It Up.  I cut myself some slack though and ordered a cake for that celebration.

Now that I have a 7-year-old, I have come to the following conclusions:

  1. My days of cool are numbered;
  2. His increasing age doesn’t seem to make me feel older.  I don’t quite feel young.  But, I don’t quite feel old [or mature] enough to have a 7-year-old; and
  3. Thank God for cake.  No matter what is going on and how stressful life (or party planning) can be, sitting down and having a piece of birthday cake is such a relief.

 

 

 

Sugar Cream Pie

24 Feb

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I had a baby, went back to work and dropped out of the human race.  Seriously, side-lined. This was my third child so you’d think I would have been more prepared.  I’ve been absent from my favorite outlet, WhoopieCookie. I apologize for that…to you dear readers and to myself.  Truth is I need an outlet for the creative juices that bubble beneath my legal eagle surface.  Now more than ever!

While I haven’t blogged in…nearing forever, that doesn’t mean that I haven’t been baking, crafting, seeking all things interesting and cool.  But putting my thoughts out there is part of the fun.  So here I go, attempting to get back into the swing of things and hopefully stay there…

Tonight was Oscar Night!  Yay!  By the way, with all my free time I’ve seen all of one of the movies that were nominated for anything.  I saw Skyfall last weekend.  LAST WEEKEND!  So, at least I knew the words to Adele’s Oscar-winning song.  Some day I hope to see the other wonderful films nominated…on demand…in my jammies.

Tonight was all about the pies at our house.  My hub made homemade “chicken pot chicken pot chicken pot pie!”  So for dessert I made my own pie.  Clearly he’s a savory kinda guy and I’m bringing the sweet to the table.  I guess opposites do attract.  He loves the savory so much that he often does not love the sweets that I make.  Tonight, however, everyone adored the glints of gold on this sugar cream pie.

Super easy and pretty quick (if you don’t let it cool all the way like us).

Whatcha Need:

1 Refrigerated Pie Crust
2 Cups Heavy Whipping Cream
1 Cup Sugar
½ Cup All-Purpose Flour
½ Teaspoon Vanilla Extract
2 Tablespoons Unsalted Butter, Cut Into ½ inch Pieces
⅛ Teaspoon Nutmeg

Whatcha Do:

Preheat the oven and a cookie sheet to 425 degrees.  Bring the pie crust to room temperature, per the package instructions.  Place in your dish of preference.  Poke holes in the bottom with a fork and place in the fridge or freezer to cool and harden a bit while you get the filling ready.  Whip heavy whipping cream, sugar, flour, and vanilla.  Pour into the prepared dish and drop the butter pieces all over the top of the filling.  Sprinkle with nutmeg.

Bake the pie for 10 minutes at 425 degrees and then lower to 350 degrees and bake until the crust is golden brown the pie filling is bubbly and only a little jiggly in the center (think Pumpkin Pie consistency).  That was about 50 minutes in my oven.  Let it cool (for as long as you can).  It will continue to set as it cools. Serve at room temperature or cold.

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Mine kind of bubbled over and spilled onto the cookie sheet.  Everything still ended up looking and tasting great. This is the first time that I’ve made this pie and it was delish.  I’m already dreaming up an individual version with maybe a [cheater] Nilla wafer crust and a fresh berry on top.  Mmmmm….

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