Busy, busy is what I am

I've got a full load this coming week.  This is what my schedule looks like:

Tuesday - purchase more baking supplies at Michaels and Sugar Spice for 3 orders this week, bake and decorate a marbled cake for my cake decorating class tomorrow

Wednesday - cake decorating class from 6 - 8 pm, prep oreo truffle mix for Super Mario themed cake pops due Friday

Thursday - trial run of popcorn cupcakes, make 50 Super Mario themed cake pops for Friday

Friday - work at Bliss Bar, make sugar cookies with royal icing for Enzo's 1st Communion

Saturday - work at Bliss Bar, make 2 dozen s'mores cupcakes for Carnival Themed Baby Shower


Sunday - SLEEP. 

Trial Run

I did a trial run of the homemade Samoas cookies for the bake sale this past  Thursday.  I( had a blog written and saved last week but I can't seem to find it!)  I brought these bad boys into work and had my coworkers critique them.  Most people thought they were perfect just they way they were but I think I might add less coconut and less chocolate on the bottom of the cookie so that I can fit more cookies  into the cookie bag.  I also didn't realize until after I drizzled the chocolate that I forgot about the hole in the middle.  This is how the first batchcame out:  

The butter cookie is perfect and is a great dough to work with.  Its really easy and requires no chilling whatsoever.  I've used a ton of butter cookie recipes in the past that require chilling but since I'm usually on a time crunch, this recipe is perfect.  I'm also not a big fan of coconut but the mixture is a perfect combo of salty and sweet that balances out the chocolate drizzle.  

I also spent a lot of time working on the cookie bag.  Instead of printing on kraft paper, I decided to print the design on a regular brown paper bag with my blog.  It was a very inexpensive way of advertising and would save me a ton of time in the end.  

:)

Here's the final outcome of the changes to the cookie:

 I received an email late Saturday evening from the organizers of the bake sale.  We raised over $2400!  Thank you to all who came out to support our cause to ensure no child goes hungry. 

Homemade Samoas Cookies

Back in March, I blogged about a bake sale I would be participating in.  Its taken me some time to figure out what I would be donating but I finally decided on homemade Samoas cookies.  I purchased about a dozen boxes (don't judge me...LOL) and only have one box left.  I'm surprised my stock has lasted me 2 1/2 months but I thought that these would be perfect for the bake sale and for my Samoas cookie cravings.   I found a recipe on Baking Bites and will test it out tonite and have the coworkers try em out.  I also thought I would put them in this adorable cookie bag with a homemade label.  

I'll also be taking a cake decorating class and baking those Samoas cookies tonite. Looks like I'll be up all night tonite.  Wish me luck. 

Red Velvet Pancakes

The bf made brunch yesterday in honor of mother's day while I was out getting us coffee and a vanilla soy steamer for the little one at Starbucks.  To my surprise, he made red velvet pancakes complete with eggs over easy and bacon!  Yumm.  I love pancakes and love red velvet even more so these were a perfect way to start our morning.  This was his first time at making a batter of any kind (without my help) and I think he did a great job.  ;) The pancakes were light and fluffy, just the way I like em!  One thing I might add the next time I make these is homemade macadamia nut sauce.  If you've ever been to Hawaii and visited Boots and Kimos, you know that sauce is to die for.  Its one thing I wished we had here in the Bay but something I want to try and make.  Once I perfect the recipe, I'll post it on here.  

So, the next time you decide to make brunch or breakfast in bed for your loved ones, make sure to have red velvet pancakes on the menu.  Enjoy!  

Red Velvet Pancakes

taken from Baking Bites

1 cup all purpose flour
1 tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 large egg
1 tbsp melted butter or vegetable oil
1 cup buttermilk
1 tsp vanilla extract
3/4 tsp red food coloring

Preheat a lightly greased or nonstick skillet on the stovetop.

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and sugar. Add in egg, melted butter, buttermilk, vanilla and food coloring and whisk well until batter is smooth and very few lumps remain.
Drop the batter onto the hot skillet in heart shapes – with a spoon, a heart-shaped mold, or a wide-tipped pastry bag – and cook until edges just start to set and bottom is lightly browned. Turn once, and cook again until bottom is lightly browned.
Serve immediately with syrup, berries and/or whipped cream.

This batter makes fairly thick pancakes. If you like yours thinner, add an additional 2 tbsp buttermilk to the batter.

Damn

My boy sent me this link yesterday:  Let's Cupcake in San Francisco will be giving away free cupcakes on Tuesday, May 31st 2011.


Wanna Cupcake for FREE?

The Let's Cupcake Free Cupcake Day
Enjoy a free cupcake from 11am to 9pm

...Come join us on Tuesday, May 31st 2011 as Let's Cupcake celebrates a pre-opening to our grand-opening we want you to come by and try our SOON TO BE famous cupcakes for FREE. Come swing by the brand new "Let's Cupcake Cafe" in San Francisco and preview the cafe, the people, and of course the cupcakes.

Let's Cupcake
2255 Judah St.
San Francisco, CA
94122


The Let's Cupcake Cafe and our mission:
To be everything you didn't expect at a cupcake cafe, bringing the community together through beautiful art, music, great coffee, and even better cupcakes. A place where people can eat, drink, study, sing, work, and play all at the same time. Where artist can express themselves through creative art and poetry, where starving musicians are no longer starving for a place to play, where a 21st century world doesn't have to have 19th century internet, where coffee is actually good and afforadble(spell check pls!) where a starving community can satisfy its hunger for delicious affordable cupcakes. 

Umm.  Hi.  I didn't know that I was giving away free cupcakes.  LOL.  I guess this means that I'll have to come up with an even better logo.  Sigh.  Any recommendations?

Kid tested, mother approved Peanut Butter Cookies

If you took a peek in my pantry, you would find an excess amount of my baking necessities:  flour, sugar, chocolate chips, and PEANUT BUTTER.  I'm always on the lookout for a bargain at the grocery and stock up.  I know, I know.  I admit I can be a bit impulsive and overzealous at times, but considering all the baking I do, I need to keep my pantry stocked at all times.  LOL.  The bf organized our pantry last nite and we had a total of 3 containers of peanut butter, so I decided to whip up a batch of peanut butter cookies.  

This recipe is very simple to make and requires less ingredients than one would think.  These cookies are soft, chewy, and sinfully good.  Happy baking.  

Peanut Butter Cookies
taken from Brown Eyed Baker
(I use a ton of her recipes...and all for good reason! :)

1¾ all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
¾ cup creamy peanut butter
½ cup vegetable shortening
1¼ cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
Granulated sugar, for rolling cookies

1. Preheat oven to 375°. Line baking sheets with parchment or a silicone baking mat. (I use parchment paper).

2. Combine the flour, salt and baking soda in a small bowl and set aside.

3. Combine the peanut butter, shortening, brown sugar, milk and vanilla in a mixing bowl. Beat at medium speed until well blended. Add the egg and beat just until blended. Reduce speed to low and add the dry mixture to the creamed mixture gradually, mixing just until combined.

4. Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross patern on the cookies, flattening them slightly.

5. Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a cooling rack.

Storing: Store these cookies in an airtight container for about a week. You can also freeze these cookies in a freezer bag for approximately 3 months and thaw when you are ready to eat them.

 Be sure to keep the cookies spaced 2 inches apart.  They end up spreading out a bit as they bake. 

 Right out of the oven.

 My cute patootie pastry chef, Kylie.  She wanted to take a picture holding our cupcake cookie jar!  :) 

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. ;)