Monday, June 24, 2019

Raspberry Curd {Recipe}

My photos for this post are lacking, I'm sorry about that. But the raspberry curd was perfect for a special cake I made for my director's retirement cake.

It is perfectly tart, rich, and maybe most fantastic, it's raspberry-- without the seeds!

What You Need:
12 oz. frozen raspberries, defrosted (or fresh)
3/4 cup unsalted butter (1 1/2 sticks)
3/4 cup sugar
2  Tbsp. lemon juice
7 egg yolks

Yield: 2 1/2 cups
adapted from Good Life Eats. (I wanted it to be thicker than the batch I made following her recipe, so I increased the butter and egg.)

Friday, May 10, 2019

Baseball Flowers for Mother's Day

This Mother's Day weekend, I get the pleasure of spending my special day at a baseball tournament. So, I decided to make some "Baseball Flowers" for myself and the other Baseball Moms. I wish I'd had better flower cookie cutters, but these will do.

(I also did make a dozen regular baseballs for the players because, well, I want the moms to actually get to eat their cookies.)

If you're interested in making something similar... here are recipes and tutorials:
Chocolate Cut-Out Cookies
Royal Icing Recipe
Baseball Cookies

Happy Mother's Day to all of you Momma's out there!

Wednesday, October 31, 2018

Sorting Hat Cupcakes

We LOVE everything Harry Potter in our house. So, for my boys 12th birthday, we went to a Harry Potter Trivia Night with some friends. I made these easy Sorting Hat Cupcakes to bring along.

What You Need:
   (I used boxed mix and 'doctored them up' to taste a little better.)
  1 pkg instant vanilla pudding
  2 cups half & half
Rich Chocolate Buttercream Icing

Friday, August 24, 2018

Back-to-School Treats

My kids are too old now to send in treats for their teachers on the first day of school. Not because I don't want to, or they wouldn't like it, but because my children won't take them in to middle school. But maybe you can still treat your teachers.

Sunday, July 29, 2018

Peanut Butter Cup Cupcakes {Recipe}

Every summer, my family goes camping on the North Shore of Lake Superior... well, most of my family. I stay home. I am not a camper. So, I bake for their return. This year, I made these decadent (and easy) Peanut Butter Cup Cupcakes.

What You Need:
Chocolate Cake Mix (and eggs, milk, etc. as needed to prepare)
2 dozen (full-sized) Reese's Peanut Butter cups
For the icing:
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1 tsp. vanilla extract
1/2 cup cocoa powder
2 cups powdered sugar
1-2 Tbsp. whole milk (as needed)

Prepare the cake mix according to the directions on the box.
Line cupcake tins with paper cupcake liners. Put 1 Tbsp. cake mix in the bottom of each liner. Set unwrapped peanut butter cup on top of batter. (This is so that it doesn't get melty when you try to eat it.) Spoon 3 Tbsp. batter on top of peanut butter cup. Bake according to package directions. (350-degrees for 15-18 minutes.)

Make the Icing
Combine butter and peanut butter in a medium-sized mixing bowl. Add vanilla. Mix well. Add cocoa powder. Mix well. Add powdered sugar. Mix well. If the icing is too thick to spread/pipe, add milk, one tablespoon at a time.

When the cupcakes are cooled, pipe an icing swirl on each. Garnish with a sprinkle of chopped peanut butter cups (or peanuts).


Monday, July 2, 2018

Fourth of July Treats

It's a weird Fourth of July here. My kids finally outgrew our family 'parade' around the neighborhood, and Boy Scout Camp is WAY more fun than a family BBQ. But Fourth of July treats are mandatory no matter how you celebrate!

Monday, June 4, 2018

Rhubarb Crumble Recipe {Gluten-Free}

This is an adjusted version of my original Fruit Crisp recipe to be gluten-free, and even vegan if you substitute for the butter. But whether you make it gluten-free or vegan, it's still AMAZING!

What You Need:
1 3/4 cup rolled oats, toasted (divided)
1/2 cup toasted walnuts, chopped fine
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger (or 1 tsp. fresh ginger)
1/2 cup (1 stick) butter (or Earth Balance Spread for vegan)
1/4-1/2 cup sugar
2 Tbsp. corn starch
1 tsp. vanilla
4-6 cups rhubarb, chopped into 1-2" chunks
Optional: 1 cup strawberries or raspberries

Saturday, March 31, 2018

Easy Easter Treat for Kids {Gluten-Free Recipe}

These nests are made from gluten-free no-bake chocolate cookies, and topped with Cadbury chocolate eggs and Peeps. They take about 25 minutes total to make, and are easy to let your little ones help with.

What You Need:
1 stick unsalted butter
1/4 cup whole milk
1 1/2 cups granulated sugar
4 Tbsp. cocoa powder (not 'special dark')
1/2 tsp. salt
1 tsp. vanilla
1 cup peanut butter (crunchy or creamy okay)
3 cups regular or quick oats

Yield: 2 dozen 3" cookies