Monday, April 25, 2011

Happy Easter!

Hope everyone had a great Easter!  This weekend was a quieter one than what I'm used to.  Dinner and drinks with my bff at The Attic on Friday, work at Bliss Bar on Saturday, and an order of cake pops yesterday for my friend Krystle.  She placed an order for 36 cake pops with a simple drizzle of yellow, green and purple.  This is how they came out:

Very simple and the colors along with the pail makes it a decorative display for an Easter dinner.  I received a text message from Krystle and she said she would be placing more orders in the future.  I'm glad you and your family enjoyed the cake pops!  I'm happy that I can make your events a sweeter one with my sweet treats. ;)

Wednesday, April 20, 2011

Got Munchies?

Today marks a "holiday" for those who smoke the chronic.  I'm sure many people have taken today off to celebrate or called in sick, so maybe you should reconsider.  BMacs sent me this today...good thing I don't partake in this national holiday.  LOL.  
Anyway, I thought I'd post a yummy recipe that I found for those with the "munchies" and more specifically to those with a sweet tooth.  

What's better than rice krispies?  Rice krispies drizzled with chocolate and peanut butter of course!  Combine the three ingredients together and you get:  Peanut Butter Cup Rice Krispies.  

 Pictures taken from Brown Eyed Baker

The pictures should be all the motivation you need to satisfy your chocolate and peanut butter cravings.  Happy Holidays.  :)

Peanut Butter Cup Rice Krispies
taken from Brown Eyed Baker

6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)
1. Butter a 9×13-inch pan and set aside.
2. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax  paper to press evenly into pan.
3. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.
4. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

Tuesday, April 19, 2011

Oreo Truffles

My co-worker, Angie placed an order for oreo truffles for her bf and the Nuclear Medicine department she just completed a study with.  Here's how they turned out:  

I rolled the truffles into inch sized balls using a cookie scoop and chilled them on parchment paper for about 30 min.  Then, I melted dark chocolate and used a candy making spoon to dip the truffles.  This made it really easy and the coating was very even.  Once the chocolate set, I drizzled white chocolate and placed them in a 1lb candy box with white wrapping.  Tada! 

Monday, April 18, 2011


If you have the case of the mondays like I do, this recipe will do just the trick.  I tweeked a recipe that I found at Karly's website and added a bit of dutch process cocoa powder and chopped up oreos.  Its a twist on the cookies n cream cookies from Anthony's Cookies in the city, but mine are a bit cake-like without the "puff."  Here's a pic for your hungry eyes:
 These cookies are a huge hit and so easy to make for any special event or day of the week.  I made some for my girlfriend, Lauren, who I had dinner with a few months back.  I wanted to make her and the Mandapat girls some sweet treats and knew that this was a cookie they would all enjoy.  Its very simple to make and a sure way to test out your  baking skills.  

Cookies and Cream Cookies
adapted from Karly of who adapted the recipe from

1 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
3.4 oz. package vanilla instant pudding mix
2 eggs
1 tsp vanilla
less than 2 cups all-purpose flour (the original recipes calls for 2 1/4 but I used less since I added more ingredients)
1/4 cup dutch process cocoa (I used Guittard...its the best!)
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips
5-8 chopped oreos

Beat together butter and sugars until creamy. Beat in pudding mix, eggs, and vanilla. Stir together the flour, dutch process cocoa, baking soda, and salt, and slowly mix that into the butter mixture until well combined. Stir in the chocolate chips and oreos. Drop by rounded spoonfuls (I use a cookie dough scoop) onto an ungreased cookie sheet. Bake in a 350 degree pre-heated oven for 10-12 minutes. Cool on a baking rack. 
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Wednesday, April 13, 2011

Samoas Cake Pops

Its funny how the bff and I think so much alike and usually during the same time.  She recently made samoas cake pops and I was just about to email her a recipe for samoas cupcakes.  Samoas cookies are my all time favorite Girls Scout cookies and the reason for the extra love in my tummy.  :)  I was able to find a recipe for samoas cupcakes online but I'm gonna tweek it a bit.  I'll let you know how it turns out and post up pics as soon as I bake them.  I've been having issues lately since moving to our new place because our oven is electric! I want my conventional oven back.  Waaaah!  My goods are baking too quickly and not turning out as well as they used to.  

Here's the bff's pics and recipe.  Enjoy! 
Samoas Cake Pops
taken from Shellski 

1 yellow cake mix
lollipop sticks
1 pkg chewy caramels (I used Kraft)
4 c shredded coconut
2 c semi-sweet chocolate 

Wednesday, April 6, 2011

Vanilla Bean Cupcakes

I made these bad boys over the weekend.  I'm more of a chocolate person myself, but these are delish.  I made a fresh batch for a sample order and I'm really happy with the way they turned out.  I had plenty of leftovers so I brought them to work and they were gone before mid-morning.  Its nice to know that my baked goods are appreciated at the work place.  Researchers need love too.  Hehe.  Here's the recipe so you can make them yourself.  Enjoy.  :)

Vanilla Bean Cupcakes
Adapted from Confections of a Foodie Bride

3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 vanilla bean, split lengthwise
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.
In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.)  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.
Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.

Vanilla Bean Frosting
Adapted from Williams Sonoma

2 stick of butter, at room temp
6 cups powdered sugar
5 Tbsp milk
2 tsp vanilla extract
1/4 tsp almond extract (I didn't have any on hand so I omitted this from the recipe...came out just fine)
pinch of salt
1 vanilla bean pod, optional

Place all ingredients in your mixer bowl. Beat on low just until you have no more dry streaks of powdered sugar. (Turn to high and whip for 3-4 minutes, until light, fluffy, and smooth, stopping once to scrape down the sides). Frost cooled cupcakes. 

Monday, April 4, 2011

Cake Pops Galore

I've got a bunch of cake pop orders coming up.  One of which is for a Red Egg and Ginger Party.  Its a celebration in the Chinese culture when parents hold a celebration to introduce their latest addition to friends and relatives. The eggs are a symbol of fertility, renewal of life, unity and harmony.  They are dyed red as a symbol of good luck.  The ginger adds a bit of hot spice to the yin and yang because of traditional Chinese food.  The baby's mother is thought to need this yang after the tiring process of giving birth. 

Chris and Fred are ordering a total of 200 cake pops.  They really liked my hello kitty cake pops and wanted me to make them baby tiger cake pops since their daughter Taylor is born in the year of the tiger.  I was able to make a sample for them and they were happy with how they came out. As soon as I complete the order, I'll upload the pics...but here's a pic of how the tiger cake pops will look like.  Raawr. 

 I also have another huge cake pop order the following weekend.  Joanna and Glenn are throwing their daughters, Gennesys and Gianna a combined birthday celebration and they asked me if I would make Hello Kitty cake pops.  I'm so excited since I love sharing my sweets and seeing the family.  Its always a great time with the Mandapats and Barlaans. :)  

I'll be posting pics as I continue to work on the orders and blog about helpful tips when making the cake pops too.  Its taken me about a year to get a technique down with these cake pops and I'm happy to share the tips I've learned along the way. Til then, happy baking. 

Friday, April 1, 2011

Movin' on Up

Hey folks.  Sorry for the lack of posts this week.  I underwent surgery the beginning of the week and am in the process of moving to our new place.    

Here is my favorite lemon bar recipe courtesy of Tita Terry.  She made a batch and I've been addicted ever since.  BEST LEMON BARS EVER!  The bf's mom loves them and since she's been helping us decorate and move our things into the condo, I'm baking her a big batch this weekend.  ;) 

Lemon Bars
-Tita Terry's recipe

1/2 c butter
1 1/3 c unsifted flour
1/4 c sugar

2 eggs
3/4 c sugar
2 tbsp flour
1/4 tsp baking powder
3 tbsp lemon juice

Mix crust ingredients low speed til blended.  Pat into greased 8" square pan.  Bake at 350 near center open rack for 15-20 min. 

Pour filling over crust, return to oven 18-20 min or til set.  Sprinkle with powdered sugar and enjoy.