What I've been waiting for....

They say a little retail therapy goes a long way. I totally agree. In fact, even more retail therapy does wonders. And after working so hard on 101 Gourmet Ice Creams- I'd had enough... and had to get to the store, or should I say online....

I came across this blog and fell in love with her style. It's fun, colorful (something I tend to shy away from) and girly. 

I'm not super skinny, and don't think I'll ever be a size 6.   But I've learned to embrace my body and buy clothes that fit and look beautiful.

I do admit, I go a bit overboard. But here are some fun things I am waiting for. It's not baking, but another thing in my life that makes me smile, besides my sweet family. No pun intended.

This striped skirt  from my new online clothing crush, Dorothy Perkins basically called my name, after seeing something similar (the lady made it herself) on Pinterest. I can sew a straight line, but don't call myself a seamstress. With a pink or teal cardigan, little belt, some fun shoes? And we shouldn't be afraid of stripes. Thin stripes look good.

Some stylish red shoes, also from my favorite Dorothy Perkins. My favorite color. Red. Loved the bow. Loved the medium heel. Loved it all.

And last, but not least in any way. This beautiful tunic. I tell you that Dorothy Perkins is my new crush. But I loved the mid-section of this tunic. It's a beautiful print, and should last from spring to summer.

Okay, the shopping is done. For now. I've gotten my retail therapy fix. Now if the package would just come already, I'd be happy.

Happy Retail Therapy!

Miss A's Science Project 2012- The Effect of Sugar on Kids' Concentration

These are my proud mama moments.

Miss A did a fantastic job on her science project. She choose to do something around baking and food. Guess what? She found that high levels of sugar can dramatically effect your children... even 5-6 hours later! It's okay to have some sweets, just in  moderation.

I hope this doesn't effect my book sales.....

Note: We fed the kids a cupcake, 2 cookies, and a brownie within a 10 minute period. I would highly recommend NOT doing that same thing. Remember, moderation in all things.

Happy Baking!

Sundays in my kitchen

 Everyone wants to help in the kitchen on Sunday. It's restful day, well, for the most part. And we like to be together, especially when there is food involved. Miss A made her very first batch of corn muffins. She works a cookie scoop like a pro and she is 10!

 

 These small cheesy corn muffins were to die for. I'll post the recipe later.

 Mr. E was so serious as he mixes the chocolate cake batter....

I turned around from putting the chocolate cake into the oven, and I caught this. He is licking the spoon and scraping the sides of the bowl.

That's pretty much what happens when we bake together.

Happy Baking!

Salted Dulce de leche Thumbprint Cookies (NEW)

I'd like to take this opportunity to apologize to my neighbors for not sharing this recipe. I usually send the kids out with samples... or bring you some myself. I promised I'd be better at it for the next while. But this cookie.. it stayed right here in my kitchen. I placed them in the cookie jar, and we nibbled on them for 3 days. By the 3rd day, the cookies were even better than the 1st!

 Salted Dulce de leche Thumbprint Cookies (NEW)

2 sticks or 1 cup butter, soft
1 cup sugar
pinch of salt
1 tsp. vanilla extract
2 1/4 flour
Dulce de leche (found in most supermarkets in the baking or ethnic area)
Coarse salt

Beat together butter, sugar and salt until light and fluffy. Add vanilla and flour. Mix until dough comes together to form a ball in the middle of the bowl. Do not over mix this dough. Chill dough, covered for 30 minutes in the fridge.

Remove dough, and shape into small 1 1/2 inch balls. Place on a cookie sheet and gently press in the middle of each ball with your thumb. Bake for 12-15 minutes at 375 degrees, until cookies are soft, but lightly golden. Remove from the oven and cool on a wire rack.

Meanwhile, place the Dulce de leche filling in a ziplock bag, sealing the end. Place in a bowl of hot water. This will allow the filling to warm through.

When your cookies are warm, but not too hot to handle, snip off the end of the filling bag, and fill the cookies, about 1 tbsp. per cookie. You will have enough filling for your batch. Then sprinkle the coarse salt over the filling, before it sets.

Happy Baking!

I scream, you scream, we all scream for ice cream! Part 3

Like I said, here's the first look at the cover.

What do you think?

Summer will be here before we know it...

I LOVE IT!

Happy ice cream making!

Cookie Dough Egg Roll. I am CRAZY.

I have to admit, since my pantry was reorganized, I've been obsessed with baking. More so than usual. Everything delicious is at my fingertips! Which is hard for me now, because I'm trying to get rid of the "book" weight. I've lost 9 lbs. since January 1, and I need to get 20 lbs. more off me. Don't worry, my need to bake goodies (to share) hasn't been effected at all. I'm just giving a lot more of it away. So if you live close by, you'll benefit greatly. If not, message me and I can share with you the homes for sale in my neighborhood. I'd love to have you as my neighbor.

I saw a similar recipe, my imagination started working overtime. I wanted to use my Chocolate Chip Pudding cookie recipe from 101 Gourmet Cookies- if you don't have that book yet, it's my best kept cookbook secret so far. If people really knew what was inside, they'd go bonkers until they had their own copy.

Cookie Dough Egg Roll

1 cup butter, softened

¼ cup sugar

¾ cup brown sugar

1 teaspoon vanilla

2 eggs

1 pkg. (4 oz) Vanilla instant pudding mix

1 teaspoon baking soda

2 ¼ cups flour

2 cups semi sweet chocolate chips

Egg roll wrappers approx 12-15

Cream together sugars and butter until light and fluffy. Add vanilla and eggs, and

pudding mix (dry powder only). In a separate bowl, mix together baking soda and

flour and gently add to wet ingredients. Fold in chocolate chips. Use a medium cookie

scoop to drop dough into your hand, and shape into a 2-3 inch small log. Then repeat until all the cookie dough is shaped. Place on a cookie sheet and put into your freezer for 20 minutes to chill. Remove from the freezer and wrap (per package directions) with egg roll wrapper, making sure to seal the end with a bit of water.

Fry your egg roll on all sides in 3 tbsp. vegetable oil. Place onto your lightly greased cookie sheet. Repeat with remaining egg rolls. Bake at 400 degrees for 8-10 minutes, to finish cookie. Remove from the oven cool slightly before eating. Serve with ice cream, caramel or chocolate dipping sauce. Yummy! (Note: this recipe tastes good fresh... so be sure to eat them all up!)

Guest Recipe: Tuxedo Raspberry Torte Brownie

Thanks Angie for this great recipe. It's perfect for Valentine's Day. It's easy and fast... and pretty. I used small red candy hearts- to make it more decorative... this recipe is great like that. I can imagine it would taste pretty good with strawberry or blueberry substituted for the raspberry.

Tuxedo Brownie Torte Brownie

1 (19.5 oz) package fudge brownie mix

½ c oil

¼ c water

2 eggs

Preheat oven to 350. Grease bottom and sides of a 9 or 10 in spring form pan. In large bowl combine brownie ingredients, mixing until combined. Spread batter into prepared pan and bake for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides to loosen, remove sides of pan and finish cooling.

Filling:

1 (10oz.) package frozen raspberries in light syrup, thawed

1 TBS sugar

1 TBS cornstarch

Place thawed raspberries in blender or food processor. Blend or process until pureed. Strain to remove seeds (if desired). In a small saucepan combine sugar, cornstarch and raspberry puree. Bring mixture to a boil and cook until clear – stirring constantly. Cool 5 minutes and spread over brownie layer to within ½ inch of edges.

Topping:

1 (8oz.) package cream cheese, softened

1/3 c powdered sugar

2 tsp vanilla

1 c white vanilla chips – melted

1 c whipped whipping cream or cool whip

In medium bowl combine cream cheese, powdered sugar, vanilla and beat until smooth. Add melted vanilla chips, beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes. After chilled, spread 1 ½ c of topping over raspberry layer. Pipe or spoon remaining mixture on topping. Refrigerate at least 1 hour or until firm.

Garnish:

1 TBS grated semisweet chocolate

3  fresh or frozen whole raspberries (if desired)

3 mint leaves (if desired)

Sprinkle grated chocolate over top of torte. Garnish center with raspberries and mint leaves. Store in refrigerator.

Happy Valentine's Day and Happy Baking!

The Cupcake Crown 2012

So, just a reminder, please vote for me! I want to win the Cupcake Crown of 2012.

There is only 1 day left.... so go here to help me out.

Happy Baking!

Sugar Cookie Bar

The thought came to me the other day, as I was thinking I should make some sugar cookies with my kids... how about a Sugar Cookie Bar! Genius, I know.

It would same me time in the kitchen and that's what I need right now.

I used the same recipe- I always do! From 101 Gourmet Cookies for everyone. This cookbook was a wonderful journey to write and create, and sometimes I feel like it's a "secret."

Who doesn't love a thick, soft sugar cookie with butter cream frosting and rainbow sprinkles?

Soft Sour Cream Sugar Cookies from 101 Gourmet Cookies

½ cup butter

½ cup sour cream

2/3 cup sugar

2 eggs

1 teaspoon vanilla extract

 

3-3 2/3 cups flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Cream together the butter, sour cream and sugar. Add the eggs and vanilla. In a

separate bowl combine flour, baking powder, baking soda and salt. This dough

will be slightly sticky. Roll dough out on a lightly floured surface about 1/3” thick.

Cut into desired shapes with cookie cutters. Bake at 425 degrees for 4-6 minutes.

Remove cookies before they start to brown. Cool cookies completely before frosting 

with butter cream frosting.

* For the cookie bars, pat your dough into a small 1/2 sheet or brownie pan, lightly greased. Press dough evenly and bake at 425 degrees for just right about 10 minutes. Dough will be slightly soft in the center, and lightly golden on the edges. Cool completely before frosting.

 Happy Baking!

The pantry makeover- Simply Living Smart.

I've complained for a while now about my teeny tiny pantry. How can I make it more functional and pretty? Well, I finally gave in, and pulled everything out.  The next morning, I opened my email to see one from Anitra and Simply Living Smart. Guess what? It was all about pantry organization. Bingo! I promptly painted it- and called my friend Anitra Kerr. She happily came to my rescue. In just 3 hours, we turned my non-functional kitchen into a functional bakers paradise.

Let's start at the very beginning. How could I find anything in there, really?

I pulled everything out, and this is what I got. Old, dirty shelving. You know how one project turns into another?

So I painted. (Can you see the difference a little paint makes?)

Here's the messy side cabinet.

And can you believe all this stuff fit in that small pantry? Much more amazing when I placed it on the kitchen table.

 Here's my little buffet. It used to be just full of cutsie things, and the kids would sit and color. Not anymore!

Anitra kindly suggested it becomes a baking center. All these things make me happy to see. I'm a very visual person.

And the finished pantry. I literally was so happy, I had to fight back tears of joy!

A close up...

The kids section. They are still putting things away- even a week later.

My baking cabinet. I can see everything now.

My spice drawer. I did however because of space, put the spices I don't hardly ever use in the food storage room downstairs. But still fit over 30 next to the stove. Happy Day!

Here's the video that we did to show what we did. I say we, but Anitra was the one who did it. I was her helper.



Don't wait any longer to do this to your kitchen. Just do it! Now! And if you can't tackle it by yourself, call Anitra. She is amazing and so gifted. Not to mention fun to have in your kitchen for 3 hours. I had a blast.

Thanks Anitra! Happy Organizing!

P.S. If you want all these awesome containers, go here to purchase them. I highly recommend it. I will change your life.

Red Velvet ice cream- yum!

I promised some of you that I would post a ice cream recipe. So, in keeping with that promise, here's a sneak peak at what you can expect from 101 Gourmet Ice Cream Creations (summer 2012).

The Red Velvet

This recipe will stand the test of time. It’s perfect in every way.

Makes approx. 1 quart of prepared ice cream.

2 egg yolks

¾ cup sugar

2 cups heavy cream

1 cup 2% milk

1 tsp. pure vanilla extract

1/2 cup red velvet cake mix

1 tsp. red velvet emulsion (optional) 

Whisk together egg yolks and ¼ cup sugar until eggs are light yellow in color and

fluffy. Whisk in the rest of the sugar. Combine cream, milk, and vanilla extract.

Whisk together until completely combined.  Cook your custard mixture on medium heat stirring constantly until it reaches 160 degrees. Then chill in your fridge until cold, best if overnight.

Whisk in your red velvet cake mix, and the red velvet emulsion (optional).

Transfer your chilled cream liquid into your ice cream machine and make according

to manufacturers directions.

There's always room for ice cream!
 

The Cupcake Crown 2012

 

Ok, I don't want to seem redundant... but could you take a moment to vote for me?

I'd love to win The Cupcake Crown 2012.

Happy Voting!

Valentine's Day cake pops and cake bites

It's getting close to Valentine's Day. That's a reminder to you all. Here's a look at my favorite Valentine's Day cake pops and cake bites from 101 Gourmet Cake Bites. Do you have the book yet? If not, it's a must.

Love is in the air- and it's time to start thinking of great treats to give the ones we love. In stead of a box of chocolates (don't get me wrong, a box of chocolates is a lovely gift...) give this cute heart shaped box full of Cherry Cordial cake bites.

Or if you're a blood sucking fan, you could make these Love at First Bite cake pops. Super, douper delicious.

My personal fruity favorite cake bite? Yes, you guessed right. It's the Raspberry Cheesecake. Not too sweet, perfect texture and fresh fruit inside.

And, then finally, here's the True Love. You can write messages to your valentine, using food coloring pens. Genius. Wish I would have thought of that great idea. Customizing your message is even better.

Happy Valentine's Day and Happy Baking!

Guest Recipe: Cinnamon Rolls

Thanks Stephanie for submitting this delicious recipe. I ate 3 whole cinnamon rolls without even thinking about it. They truly are as amazing as she describes.

Here's what Stephanie says:

My family and anyone who has had one goes crazy for these.  The real secret is the cream cheese frosting.

Cinnamon Rolls

4 - 4 1/3 cups all-purpose flour

1 package active dry yeast

1 cup milk

1/3 cup sugar

1/3 cup butter

1/2 tsp salt

2 eggs

3 tablespoons butter, melted

1/2 cup sugar

2 tsp ground cinnamon

1 recipe cream cheese frosting, recipe follows

Combine 2 cups of the flour and yeast, set aside.  In a saucepan heat and stir milk, 1/3 cup sugar, 1/3 cup butter and salt until just warm 120-130 degrees and the butter just melts.  Add milk mixture to dry mixture along with eggs.  Beat on low speed medium speed 30 seconds, scraping bowl.  Beat on high speed for 3 minutes.  Stir in as much remaining flour as you can.  I use my kitchen aid and it can handle all of it.  Then I use it to knead the dough. Or turn the dough onto a floured surface.  Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic.  Shape dough into a ball.  Place dough in a lightly greased bowl; turn once to grease dough.  Cover and let rise in a warm place till double in size (about 1 hour).

Punch dough down.  Turn onto a lightly floured surface.  Divide in half.  Cover and let rest 10 minutes.  Lightly grease two 9x1 1/2 inch round baking pans.  Roll each portion of the dough into a 12x8 inch rectangle.  Brush the melted 3 tablespoons butter over dough.  Combine the 1/2 cup sugar and the cinnamon; sprinkle over dough.  Roll up, jelly-roll style, starting from a long side.  Seal seam.  Slice each roll into 12 equal pieces (I use floss).  Place into pans.  Cover and let rise in a warm place till nearly double (about 30 minutes).  Bake in a 375 degree oven for 20 to 25 minutes or till golden.  Cool slightly; remove from pans.  Serve smothered in frosting.  Serve warm.

Cream Cheese Frosting

Beat together 8 ounces cream cheese; softened, 1/2 cup butter; softened, and 2 teaspoons vanilla till light and fluffy.  Gradually add 2 cups powdered sugar, beating well.  Then beat in another 2 1/2 to 2 3/4 cups powdered sugar.  Store any extra frosting and cinnamon rolls in the fridge.

Happy Baking!

P.S. If you have a recipe you'd like to submit, email it to me at 101gourmetcupcakes (at)gmail(dot)com.