Tuesday, May 10, 2016

Rhubarb Recipes You MUST Try

The rhubarb in my garden is growing wild already this spring. I've already made a crisp and some rhubarb sauce. I'm trying some new recipes you will see soon, but in the meantime, I leave you with some of my favorite recipes from rhubarb seasons past.

My most popular rhubarb recipe... and the best way to use rhubarb, in my opinion.

Perfect for picnics!

Perfect over ice cream, or on a biscuit.

This year I added a cup of frozen raspberries to it. Soooo good!

These use strawberry Jello, and are a little sweeter.

Easy Rhubarb Cake
Using a simple white cake mix and whipped cream frosting.

And finally, if you need some basics, my Rhubarb 101 post.

If you have a rhubarb recipe you love, please share it in the comments below. I'd love to try something new!
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Monday, April 18, 2016

Divergent Dauntless Chocolate Birthday Cake

First, I admit to knowing nothing about the Divergent books or movies.
But, when a friend asked if I could make a "Dauntless Cake" for her son's birthday, I looked up many ideas online, and came up with this.

What You Need:
8-9" round Chocolate Cake
  (I used my Rich Chocolate Cake Recipe, but you could also make Cake Mix Taste Homemade)
1 recipe Chocolate "Cloud" Icing
Dark and/or Milk Chocolate Bars
1 cup Decorator's Buttercream Icing 
   (I used Yellow, Red and Orange.)
Piping Tip #3

Tuesday, April 5, 2016

Blue Ribbon Cookies

My boys have a big swim meet today... so I made them, and their teammates some Blue Ribbon cookies. These cookies are pretty easy to do, though they did take a bit of time just because of all of the little extra touches.

What You Need:
1 Recipe Chocolate Roll Out Cookies
   (You could also use Vanilla Sugar Cookies)
1 Recipe Royal Icing
   (Blue and Yellow coloring)
Gold Pearl Dust
Clear Vanilla
Icing Tip #2
Optional: Fluted cutter

Wednesday, January 27, 2016

Chocolate Pie with Pretzel Crust

Chocolate Pie with a Pretzel Crust and Peanut Butter swirls. My boys and I worked together to make this perfect-for-Daddy birthday pie. (Which is why I have no pictures of the process, sorry.)

What You Need:
2 cups crushed pretzels
1/2 cup melted butter
3 eggs (separated)
1/2 cup sugar
1 tsp. vanilla
2 cups heavy cream
12 oz. semi-sweet chocolate chips
1/4-1/2 cup creamy peanut butter

Make the Crust:
Preheat oven to 350-degrees (F).
Crush pretzels to small crumbs and pour into a medium-sized mixing bowl.
Melt the butter. Add to the pretzel crumbs, and stir to combine.
Separate one egg. Add the egg white to the pretzel mixture. Place the egg yolk into another small mixing bowl.
Mix the egg white with the pretzel crumbs and butter (be sure to add the white after you've combined the butter and crumbs or you could heat the white too much).
Press the pretzel mixture into an 8-9" pie pan. (This is sticky business.)
Bake for 15-20 minutes or until the crust is crispy and golden.

Make the Filling:
While the crust is baking, make the chocolate filling.
Whisk the two remaining eggs, and the one yolk with the sugar and vanilla in a mixing bowl until well-combined and airy.
Heat the cream in a medium saucepan over medium heat until bubbles form around the edges.
Slowly pour the heated cream into the egg mixture, whisking constantly while pouring a thin stream of hot cream into the eggs. (Being careful not to "cook" the eggs.) When it's fully combined, pour the mixture back into the pan, and heat over medium heat until it thickens.
Remove from heat, and add the chocolate chips. Stir well to combine.

Make the Pie and Chill overnight:
Pour the filling into the pie crust.
Add the peanut butter. (I warmed the peanut butter in the microwave for 20 seconds, then poured it into a zip-top sandwich bag. Cut the corner, and squeezed it onto the top of the pie. If you want it to swirl down into the pie, use a butter knife to swirl it in.)

Refrigerate for at least 5 hours to overnight.

Note: This is very, very rich pie. Cut into small pieces and serve with milk or coffee!

Thursday, January 21, 2016

Cake Decorating Classes in Minnesota

Join me for some fun classes this spring in Roseville, White Bear Lake, West St. Paul and Northfield!

Wild About Cupcakes
Learn the basics of icing and fondant in this three-hour class. We will use both buttercream icing and colored fondant to make adorable animal-print cupcakes. Parent-child pairs are welcome with children 8 years or older.

White Bear Lake High School - SOUTH Campus.
Roseville Area High School.
Henry Sibley High School - West St. Paul.
Northfield Middle School.

Best Birthday Cakes 
In this one-session class, you will learn to frost a cake - with no crumbs - and use decorating tips to make many of the simple, beautiful designs you see on all of those Pinterest cakes.

  Monday, March 7, 6-9pm
Henry Sibley High School - West St. Paul.

Monday, March 21, 6-9pm
White Bear Lake High School - SOUTH Campus.
Wednesday, April 6, 6-9pm
 Roseville Area High School.

Gourmet Cupcakes Made Easy
Learn how to make three kinds gourmet cupcakes and icing, 
all starting with a basic vanilla cake mix.
Saturday, April 16, 9:30am-12:30pm
South St. Paul High School.
Monday, April 11, 6-9pm
Northfield Middle School.

Tuesday, December 1, 2015

Holiday Food Gift Ideas

I love giving food as gifts. There just is no better way to say, "I Love You" in my book!

Candy Coal (Love this one!)

Candied Nuts (Really, really easy!)

Hot Cocoa Mix (another simple one!)

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Monday, October 26, 2015

Halloween Treat Ideas

Looking for a fun Halloween Treat idea? I mean, because we don't eat enough sugar on this holiday! I have lots of ideas from the ridiculous and time-consuming (above), to super easy and super fast (below)!

 Pumpkin Cake Pops Many, Many Ways

Big Pumpkin or Jack-o-Lantern Cake

D-I-Y Jack-o-Lantern Cakes for Kids

And... If you're looking for ideas to get rid of some of that extra Halloween candy... I like to use them in lots of different treats after the holiday. 

Leftover Halloween Candy Treat 
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