I’ve had a wonderful time here in Arizona visiting family. I got to see my younger cousin graduate from high school, which was wonderful! I haven’t been able to comment and network on blogs, but I’ve been reading and trying to keep up with a few!
I’ve started school again- I’m taking an online history class to try to catch up from the semester I missed.
I won’t have a post up next thursday because I only made three recipes before my trip, instead of four. I apologize in advance! My parents are traveling, I’m traveling, and Brian is Ray Ban outlet traveling so I was busy getting ready for my trip and helping everyone else get ready for their trips!
All my shows are ending right now and that makes me sad. Doctor Who is done until November, Parks and Rec is done, The Office is over forever and that makes me cry… who knows what I’ll do this summer.
I GOT A JOB FINALLY AND I AM SO HAPPY.
Instagram this week:
An early Birthday gift from my parents. I’m so excited!
Poolside in Arizona. I love it here. Teatime with my cousins. <3 I could have fancy teas every day.
What are some of your favorite things you’ve done from this week?
The other day I went to Target to buy some clothes for my upcoming Disneyland trip- a dangerous thing to do the day you get hired at a new job. I ended up leaving the store with peanut butter, peanut butter chips, honey, pink lemonade frosting (because omg reasons)… and no clothes.
To celebrate finally finding a job (after two months of unemployment mixed with post disney depression), I made cake pops! Pink lemonade cake pops, in fact. Because what better way to Ray Ban outlet celebrate finding a job and summer than to make a “summer” cake you can eat on a stick?
So let’s walk through how to make a cake pop. First you bake a cake- any cake you want. I used a Betty Crocker box mix for a yellow cake, but you can make any cake your heart desires- homemade, box mix, semi-homemade; just follow your heart. I figured since I was adding flavors, it didn’t matter what type. Just make sure you use an unflavored yellow or white cake.
Then, you crush it up into small pieces; add in frosting, and mix it all together until it’s sticky enough to roll into balls. I used about 3/4 of my can of frosting. I also added in a few teaspoons of lemonade mix to make the flavor stronger.
Roll into balls and chill for about an hour.
Melt your frosting; I used a makeshift double broiler with a cassorole dish and a pot of simmering water. We’ll be using white chocolate for the coating, and sprinkles, because how can we forget sprinkles?
I like to put some chocolate on the sticks before putting them in the pops because it holds better. Chill for 30 minutes after doing this.
Then you dip them in chocolate, coat them in sprinkles, and let them chill for 1-2 hours.
And there you have it- a wonderful summer treat for any occasion! It’s the middle of graduation season, (My cousin Beth graduated yesterday! Go Beth!) and I’m sure any graduate would appreciate these!
1 box yellow or white cake mix, plus ingredients on back of box.
1 can Pillsbury Pink Lemonade Frosting
2 tsp lemonade mix
1 package lollipop or cake pop sticks (can be found in most baking aisles or at craft stores.)
1 package white chocolate melting chocolate
Make cake according to instructions. Let cool, and break apart into crumbs.
Mix in frosting until cake can be rolled into balls without crumbling or falling apart. mix in lemonade.
Roll into balls and chill for 1 hour. While pops are chilling melt chocolate on stovetop, double broiler, or microwave. Dip in chocolate and insert into cake pops. Let chill for 30 minutes.
Dip pops into chocolate. coat on sprinkles. Let chill for 1-2 hours.
What is a Dole Whip, you ask? Well, at the Magic Kingdom and Polynesian resort at Disney World, and at Disneyland Park, are pineapple/vanilla soft serve ice cream called Dole Whips. And they are amazing and I love them and half the reason I’m looking forward to going to Disneyland this week is Ray Ban outletbecause I want a Dole Whip, dangit.
After a huge two month craving for a Dole Whip, I finally figured how to make my own at home, and I’ve never been happier. (That’s a lie. I was happier the day I got paid to walk around the Magic Kingdom during Disney Orientation.)
Here’s what I used to make this:
All you need is frozen pineapples and cool whip, as well as a blender or food processor. I used a food processor, but only because my blender is really old (it’s almost an antique) and the pineapple chunks were too big for it. You blend or process the pineapples, mix in the cool whip, and blend them one more time to get the chunks out. You’ll then freeze the mixture for two hours then… TADAA! You’ve got yourself a homemade dole whip that’s just as good as the ones at Disney. I made them with my roommate from the Disney College Program, so this is doubly Disney Cast Member Certified and approved.
1 21 oz package frozen pineapple
1- 1 1/2 c whipped topping
If needed, chop up pieces of pineapple to fit into the canister of blender or food processor. Place in canister and blend until pureed. If needed, work in batches.
Pour into bowl and mix in whipped topping. place back into blender or food processor and blend until smooth. (an immersive blender would also work for this.)
place in a shallow dish and freeze for at least two hours. Serve cold.
Hi everyone! Thank you so much for visiting my blog and commenting and pinning and all those wonderful things!
I will be taking a brief semi-hiatus for the next 10 days. I will be visitin family on the west coast and won’t be around to be active on this blog. I have some posts planned out,Ray Ban outlet but between getting ready for my trip and finding a job, as well as spending time with my boyfriend who is going to Europe while I’m away, I haven’t been able to plan out as many posts as I’d like too. I’ve had so much fun blogging these past few months and I can’t wait to get back and really start growing my blog over the summer!
I’m SO over death by chocolate. I mean, it’s good and all, but if I’m going to die a food related death, I would rather die in the ooey, gooey, creamy/crunchy salty flavors of peanut butter. Yes please, that sounds divine.
And I know there are dozens of you out there who would agree.
I was thinking the other day about the abundance of Death By Chocolate desserts, and I started wondering… why is there death by chocolate EVERYTHING, but any peanut butter dessert has to be paired with other things? Why can’t peanut butter stand alone as the shining star it is? So I set out to find a Gafas Ray Ban outlet combination of recipes that would do that.
I decided on cookie sandwiches A simple enough recipe to combine multiple peanut butter goodies. For the cookies, I halved the Soft Baked Cookie recipe I posted a few weeks ago. I also added an extra egg yolk and some corn starch to make the cookies softer and chewier.
I then stuffed the cookies with a homemade peanut butter buttercream, and rolled them in peanut butter chips. Pure bliss.
In a medium bowl combine flour, baking soda, and cornstarch. set aside.
In a large bowl combine the sugars in an electric mixer on medium speed. Add the butter and mix to form a grainy paste. Add eggs, peanut butter, and vanilla and mix until light and fluffy.
Gradually add the dry ingredients and mix until combined. Do not overmix.
Chill well, at least 30 minutes. Preheat oven to 300˚.
Drop 2-teaspoon size rounds onto a baking sheet and bake for 8-10 minutes until cookies are slightly brown on the edges. Let sit for 5 minutes before transferring to a wire rack to cool.
Spread frosting on cookies when completely cool, and roll in peanut butter chips.
To make frosting: Beat butter in an electric mixer on medium-high speed until creamy. Add peanut butter and mix until combined and fluffy. Slowly add in powdered sugar. Spread on cooled cookies and top with a second cookie before rolling in chips.
I’ve been staring at this post for the longest time, trying to figure out what to say about these cupcakes. It’s not that I can’t think of anything- it’s that I’ve thought of too much! I don’t know whether to start with how much my mother and I love Star Trek and are super excited about the new movie and how we were going to go see it together at midnight May 17 but then dad just HAD to book their flight to Barcelona a day earlier than planned so we can’t see it together until June (I’m going to go see it this week anyway), or whether to talk about how I made these for her on Mother’s Day with the help of Brian, and we all loved them?
(Side note: are we at that point yet where I can type in run-on sentences while nerding out about sci-fi yet?)
Although, this is a food blog, and the shining star should be, well, the food. So I’ll talk not about my nerdy family (which is AWESOME), nor about the occasion I made these for(Mother’s Day/ STAR TREK), and instead break these cupcakes down and talk about them. I started with a vanilla cupcake, tossed in some blueberries, and topped with a chocolate buttercream.
I thought of these cupcakes a few weeks ago after an entire day of watching cupcake wars and wanting to make some kind of dessert to celebrate the release of the movie. Rather Cheap Oakleys than figuring out how to decorate the cupcakes all fancy-like, I just thought of “dark” flavors to put in. I used my favorite cupcake base from How Sweet it Is that I’ve used for other cupcakes, as well as modify the the buttercream to give it a nice chocolate-y takes. Dark dark dark. Like the new movie!
Makes 12 cupcakes.
For the Cupcakes:
1/2 c (1 stick) butter
1 C sugar
2 large eggs
1 Tbs Vanilla Extract
1 and 1/2 C flour
1/3 C milk
1/3 C frozen blueberries, thawed
For the frosting
1 C (2 sticks) butter, softened
1 and 3/4 C powdered sugar
3/4 C unsweetened cocoa powder
1 Tbs milk or heavy cream to thin, if desired
Preheat oven to 350˚. Line muffin tin with cupcake liners and set aside.
Whisk together flour and baking powder in a medium bowl and set aside.
beat the butter and sugar together in a mixer until fluffy. Add the eggs and vanilla and beat until just combined. Add half of the dry ingredients and mix until combined; add the milk and stir, then add the rest of the ingredients. Fold in the blueberries.
pour into the prepared pans until about 2/3 full; bake for18-22 minutes or until the edges are golden, the centers are set, and a toothpick inserted into the middle comes out clean.
To make the frosting: Sift together sugar and cocoa. Set aside. Beat the butter in a large bowl until creamy. Add the sugar/cocoa about 1/2 C at a time. If the frosting is too thick, slowly mix in cream until frosting has reached desired consistency. Spread or pipe onto cooled cupcakes.
Happy mothers day to all the mothers reading this! I made these scones for breakfast for my mom on Mothers day. (Hi mommy.) I also gave some to Brian’s mom, and she loved them! She was all excited yesterday to tell me that she had them for breakfast, and I would not be surprised if they were gone by tonight. (Hi Franny!)
A few weeks ago, my mom and I went to a women’s tea hosted by her church. I was wonderful, but my favorite part was the scones- Orange vanilla and strawberry, served with lemon curd and devonshire cream. They were fantastic, and I left determined to make the scones myself.
I really like scones, guys. This recipe is adapted from Joy the Baker, and the glaze is a creation all of my own. *sort of… it’s just cream, powdered sugar, and vanilla. It’s so basic it can hardly be counted as a recipe and there are thousands out there.
I cut these round, mostly for ease. Rolling them out then using a cutter is much more easier than shaping and slicing and hoping they’re the same. They’re much more moist and less crumbly than your traditional scone, and the glaze helps to lock in the moisture for even longer.
Oh my lanta, this glaze. I could just slurp it off a spoon. In fact, I used to when I was younger. I would sneak downstairs at night and mix up milk, powdered sugar, and Cheap Oakleys Sunglasses Outletvanilla in a little bowl and eat it sitting on the counter. (… hi mom and dad! you didn’t read that! Blame whoever got me the Emeril Lagase cookbook!) I tried using heavy cream for the glaze- I’m not skipping out for my momma- but about 4 tablespoons in, I realized it was too thick and went back to using milk. Heavy cream is fine for making light and fluffy icings, but it’s much too thick for making a glaze.
These are thick, fluffy, and full of orage flavor, with the zest of two oranges in the mix. They also use buttermilk, but don’t stop reading here! You can easily substitute and make your own! You’ll want about a tablespoon of vinegar or lemon juice for every 1 cup of milk. This recipe calls for 3/4 cup of milk, so put 3/4 Tbs in a liquid measuring cup, then fill to the 3/4 cup line and let sit for five minutes. After that, I like to add the zest to the milk so it can really get nice and friendly and infuse the flavor. I let it sit while I’m working my dry ingredients before adding the egg and pouring it in.
1/3 C buttermilk (to substitute: pour 1/3 Tbs lemon juice in a liquid measuring cup. Pour in regular milk up to the 1/3 c line. Let sit 5 minutes.)
Zest from 2 oranges
3 C all-purpose flour
1/3 C granulated sugar
2 and 1/2 tps baking powder
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 c (1 and 1/2 sticks) butter
1 large egg
For the Glaze:
2 C Powdered sugar
6 Tbs Milk
1 and 1/2 Tbs vanilla extract
Preheat oven to 400˚.
Add the orange zest to the buttermilk and set aside.
In a large mixing bowl seift together flour, sugar, baking soda, baking powder, and salt. Using a pastry cutter, two knives, or your fingers, cut in the butter until the mixture is mealy and crumbly.
Add the egg to the buttermilk (or buttermilk substitute) and beat. Add the mixture to the flour all at once and stir with a wooden spoon to create a soft dough.
Knead on a floured surface 10-15 times. Roll out to a 1-inch thickness and cut with a round cutter. Reshape and re-roll with the scraps, trying to use as much dough as possible. Bake for 13-17 minutes or until top edges are golden brown.
Let chill for a few minutes, then dip in glaze and let chill on a wire rack.
To make the glaze: Combine sugar, milk, and vanilla in a mixing bowl and whisk until combined.
A few months ago I made a Chocolate Chip pie for date night at Brian’s house, and we both agreed it was one of the best things I’ve made. Three days later, he returned an empty pie tin to my house- his family polished off everything we didn’t eat.
But I wanted to make it better. I wanted to make this recipe my own. And so I thought- What makes things better? What is something food bloggers love? What can I do to change this recipe? Then it hit me- Cake batter. Cake batter posts are everywhere. Round-ups, cookies, puppy chow, popcorn, cinnamon rolls… the recipes you can find with cake batter flavor are nearly endless. So I’m throwing one out there into the mix, combining three of my favorite things- cake batter, cookies, and pies. And the best part is, no actual cake mix is used! Instead, I used a combination of butter, almond, and vanilla extracts to create the cake batter taste. Butter extract and flavor can be bought at craft stores, specialty baking stores, or online. I used Wilton brand that I got from AC Moore. Almond extract can also be bought at craft stores and and in the baking aisle of most grocery stores.
The base recipe is from a cookbook I got for Christmas a few years ago from a friend of mine called Your Favorite Brand Name Chocolate Cookbook for a chocolate chip pie. I simply removed the chocolate chips, and added sprinkles and a mixture of extracts to give it a cake batter taste… without using any cake mix.
Summertime is almost (officially) upon us! Time for vacation, late nights, and camping trips. Well, for most people. I’m not a huge fan of camping, but I do enjoy a good s’more every now and then. You don’t have to be sleeping under the stars to enjoy a s’more- you can just make them inside your oven. And with these cookies, you don’t have to deal with a messy sandwich to enjoy the taste of s’mores.
Now, don’t get me wrong. I do love the mess and taste of a traditional s’more- most of the time. But when I want a mess free, cookiefied experience, I reach for these cookies. Plus, these are much more portable than a normal s’more- you can take these everywhere when the craving for campfires and ray ban baratas daydreams of stargazing hit. After all, summer vacation doesn’t really exist after high school/ college. Sadly. Unless you’re a teacher.
I took my mom’s famous chocolate chip cookies, and mixed in graham cereal, marshmallow bits, and of coarse, chocolate chip cookies. I also browned the butter for a nutty, deeper, taste. (And also because brown butter makes everything better!) These cookies were popular! I took them to a game night and they went fast. There were only 8 people at game night- and I took nearly 3 dozen cookies. You will be the most popular person in the room wherever you take these cookies, I promise.
1 c (2 sticks) butter, browned and chilled.*
1/2 c sugar
1 c packed brown sugar
1 tsp vanilla extract
2 1/4 c flour
1 tsp baking powder
1 tsp salt
3/4 c crushed graham cereal (I used target store brand cinnamon toast crunch)
1/2 c semi-sweet chocolate chips
1/2 c marshmallow bits
Beat butter, sugars, and vanilla on medium speed until combined. Add in the eggs and mix.
In a medium bowl, mix together flour, salt, and baking soda. Mix into wet ingredients.
Add in the graham, chocolate chips, and marshmallow bits and stir in by hand.
Chill the dough for at least 30 minutes.
Preheat oven to 275˚ if using convect or 300˚ if using normal mode. Drop rounded tablespoons of dough onto cookie sheets and bake for 8-10 minutes, or until edges are slightly golden brown. Let the cookies sit for a few minutes so the centers can firm up, then transfer to a wire cooling wrack to finish cooling.
If I was in school this semester, it would be finals week for me. But I’m not in school. I’m not even employed right now. I have no reason to be stressed- but I should be stressed around this time of year, be it finals or work.
But you know what’s not stressful? These bars. Making them isn’t stressful. And eating them is FAR from stressful. (Although stopping eating may be a bit stressful- they’re THAT good.)
So let’s break these babies down. They’re the same as 7 layer bars- minus two layers, making them magic bars. White Chocolate, chocolate chip cookies, and chocolate chips are all sandwiched between sweetened condensed milk and a brownie crust. I had never made 7 layer bars before this. I had also been scared of working with sweetened condensed milk before- namely because I have no idea what it actually is. Now I’m over that fear, and I see many more magic bars in my future.
Back to these bars. My mom and I can’t stop eating them. I’m hoping there will be enough for other people to try in the next few days! ray ban baratas
Yeilds 20 bars.
1 box brownie mix
6 Tbs butter, melted.
3/4 c white chocolate morsels, or finely chopped baking bar
1/2 c semi- sweet chocolate chips
1 140z can sweetened condensed milk
1 cup crumbled chocolate chip cookies + additional cookies for topping. (I used store brand soft baked cookies)
Preheat oven to 350˚. Line 9×11 pan with aluminum foil and set aside.
In a medium mixing bowl, combine butter and brownie mix. Add more butter if necessary Press in the bottom of prepared pan.
Sprinkle white chocolate and semi-sweet chocolate over the crust. Add crumbled cookies and pour sweetened condensed milk over top. Add more cookies if desired.
Bake for 30-35 minutes, or until middle is set. 15 minutes into baking, pull out and fold the edges of the foil over so the edges of the bars don’t brown.