4th of July cookies!

These cookies were cool. I found the idea in Martha Stewart magazine. They are firework cookies. So of course, my mom and I had to try them.

We made a "target" sign on each cookie and dragged a toothpick form the center out.


We played around and made other designs like anchors..
and polka dots
and bows and hearts

We used different recipes than what was suggested. Your supposed to use meringue powder in the frosting, but we didn't have any so we just used really runny frosting. Here is the sugar cookie recipe I used:

1 cup butter

1 cup sugar

2 eggs

1 cup sour cream

1 tsp. vanilla

3 cups flour

1 tsp. baking soda

1 tsp. baking powder

Cream butter and sugar; add eggs 1 at a time beating well after each addition. Add sour cream and vanilla. Stir flour baking powder and baking soda into creamed mixture. Place in refrigerator for 2-3 hours. roll out dough to about 1/2 inch thick; cut out and place on cookie sheet. Bake at 375 degrees for about 9 minutes. Enjoy!

4th of July cake!

For the 4th of July, our family came over for a BBQ. I was really excited to make a cake because I had found a fondant recipe I wanted to try. And it worked! It took a while but I was pleased with the outcome and the cake was a huge success.


I cut the cake in half and filled the centers with cream cheese frosting and fresh strawberry slices.
Did a crumb coat and let it cool for 30 min.
topped with fondant

And decorated with stars and stripes.. and polka dots

The cake was red white and blue..
and pretty delicious if I do say so myself.

Chocolate Chip Coconut Cookies

These were supposed to be a re-make of Paradise bakery. But it definitely was not. They were still really good, just not Paradise Bakery Quality. I made some coconut cookies and some just Choc. chip

and both were very good.

Here's the recipe:

Ingredients

• 1/2 cup butter softened
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup semi sweet chocolate chips
• 1 cup sweetened coconut flakes

Directions

Cream butter and sugar. Beat in egg and then add vanilla. In seperate bowl sift or stir together flour, soda and salt. Add to sugar mixture. Stir in chocloate chips and coconut. Drop by rounded teaspoon or tablespoon fulls onto sprayed cookie sheet. Bake apprx. 10 minutes at 350 degrees

Justin Bieber Cupcakes!

My friend Courtney turned 16 in May, and she's a big fan of JB. So, I made her these cupcakes.And they are pretty cute... because JB is on top of them.

Happy Birthday Court!

Giant Cupcake Failure...

My Parents bought this Giant Cupcake mold for me while they were in Cali. I was excited to try it out.

It was all working out nicely until I frosted it....
Then it turned into a rocket ship....

I failed.... I don't think I'll frost the bottom part next time I attempt this. Hopefully it'll turn out better.

Graduation Cake!

My sister Meagan is graduating! We had her graduation party and I made the cake! I was happy to do so because first, I love baking, and second, I got a new big cake pan! I used my usual chocolate cake recipe. It turned out great and everyone loved it. Here's some picture enjoy! {Recipe for chocolate cake is in an earlier post}

Congrats Meagan!

Cake Pops!

I tried making cake pops for the first time. They turned out ok, but they don't look the best. I also added to much frosting so they were a little soft. But they still tasted awesome!

What You Will Need:

cake mix

9-by-13 cake pan

large mixing bowl

frosting

large spoon

wax paper

2 baking sheets

48 ounces candy coating

deep, microwave safe bowl

48 paper lollipop sticks

styrofoam block

1st step: Make your cake. {Chocolate recipe I use is in an earlier post}

2nd step: After the cake is cooled, crumble it into a big mixing bowl & add 1 1/2 cup frosting.

3rd step: roll into balls and set on wax paper.

4th step: chill in the refrigerator for several hours or freezer for 15 minutes.

5th step: melt candy coating in microwave safe bowl. I did 30-seconds at a time. stir and then do 30 more seconds until it is completely melted.

6th step: start dipping. take only a few out at a time. If balls were in freezer, transfer to the fridge so they do not freeze.

7th step: Dip about 1/2 inch of stick into melted candy coating and then stick it straight into the cake ball, push it no farther than halfway through. {Picture below}

8th step: holding onto stick, dip the whole cake ball into candy coating. let the extra coating drip off. after all the excess is done dripping place, in styrofoam block. {Picture below}

9th step: repeat with the rest of the cake balls.

Easter Chicks!

These things are so cute! My mom and I made them for easter dinner with our family. We printed out names and used them as name tags. They turned out super cute!

Bake cupcakes {any kind you want} and cool completely. When turned upside-down, each cupcake becomes the body of a chick. Spread buttercream frosting {look below for recipe} on a cupcake to anchor it to the serving plate while you are working. Use a spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.

Press toasted shredded coconut {how to on toasting coconut below} into the frosting -- it stands in for fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.

Place eyes (made from snipped black licorice laces) on chicks using tweezers. Use a whole almond for the beak and red licorice {I used Mike n ikes} for the feet and comb; both can be pushed into the frosting by hand.

Buttercream frosting

2 cubes butter, softened at room temp.

2 boxes powdered sugar

dash of salt

2 tsp. vanilla

enough milk to make it spreadable

To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 300F for about 20 minutes, {or until golden brown} stirring every 5 minutes to make sure that the coconut browns evenly.

Cupcakes!

I was asked to make cupcakes for a baby shower. Carrot, Pistachio and Chocolate cupcakes. I had never made Pistachio or Carrot cupcakes before, but these recipes I found were great! The only problem I had was that they sunk in a little bit. So be careful to let them cook for the full amount of time! I already had a great recipe for Chocolate cake that I love. I made mini cupcakes and I got 72 out of one batch. Hope you enjoy!

Carrot Cupcakes

2½ cups (12.5 oz) all-purpose flour

1 1/2 tsp baking powder

1 tsp. baking soda
1¼ tsp. ground cinnamon
½ tsp. grated nutmeg
1/8 tsp. ground cloves
½ tsp. salt
1 lb. (6-7 medium) carrots, peeled
1½ cups (10.5 oz) granulated sugar
½ cup packed light brown sugar
4 large eggs
1½ cups canola, safflower or vegetable oil

For the frosting:
12 oz. cream cheese (not softened)
7½ tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
3¾ cups confectioners’ sugar, sifted

Directions:
Preheat the oven to 325° F. Line cupcake pans with paper liners. In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.

In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups) {I bought pre-shredded carrots so I didn't have to shred them!}. Add the carrots to the bowl with the dry ingredients and set aside. In mixing bowl, Process the sugars and eggs until thoroughly combined, about 20 seconds. With the machine running, add the oil in a steady stream. Continue to process until the mixture is light in color and well combines, about 20 more seconds. Transfer the mixture to a large mixing bowl. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.

Scoop evenly into the prepared cupcake liners. Bake for about 18 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

Pistachio Cupcakes

1 pkg white cake mix

1 pkg instant pistachio pudding mix

1 c. oil

3 eggs

1 c. club soda

*I used the cream cheese frosting from the carrot cake recipe for these cupcakes as well.

Preheat oven to 325 degrees. Mix all ingredients and beat at medium speed for about 5 minutes. Pour batter into cupcake tins and bake for about 18 minutes.

Chocolate cake

Combine: 3/4 cup cocoa

2 cups sugar

1 3/4 cup flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

Add:

1/2 cup unsalted butter (melted then cooled)

1 cup milk

2 eggs

2 tsp vanilla

Beat for 2 minutes

Add: 1 cup boiling water. Mix.

pour into cupcake liners and bake for about 18 minutes at 325

Frosting:

1 cup unsalted butter

3/4- 1 cup cocoa powder {depends on how chocolate-y you want it}

6 cups powdered sugar

2/3 cup milk

2 tsp vanilla