It feels like forever ago since I posted something! But this week has been very busy with school and work. Luckily I was able to make some time to make some candy dots. I have not had candy dots in years, but as I child I was loved peeling them off the paper and popping them in my mouth. And here is a little secret, all candy dots are is royal icing! I also wanted to make these candy dots thanksgiving themed given thanksgiving is right around the corner. I love thanksgiving! Turkey, gravy, mash potatoes, pumpkin pie, I can’t wait! I think these candy dots would go great with a little goodie bag for kids and even adults. There is also a free printable available for you guys to attach to the top of your candy dots! Click the following link to download the printable:Thanksgiving. The last thing I have to mention is the website where I found the recipe: http://sherisilver.com/2012/05/25/d-i-y-sprinkles/.
2 cups (4 ounces) confectioner’s sugar (+ more if needed)
Sift the confectioner’s sugar into a medium bowl. Do not skip this step, as even the tiniest clump of sugar will clog your piping tip.
In a bowl whisk Egg Whites with water till foamy.
Whisk in extract and salt.
Add to sugar and whisk till smooth. The consistency you are looking for is smooth and thick. When you pipe your icing should hold its form. If too liquid, add more powder sugar. If too thick, add more water.
Divide icing into plates to color with desired food coloring.
Place icing in Ziploc bags.
Cut a small corner of the Ziploc bag and pipe dots into your prepared paper.
Let the dots dry – uncovered, at room temperature – for a full 24 hours.
Use immediately or store in an airtight container
I hope you guys have a wonderful thanksgiving with your family!
“This is my family. I found it all on my own. It’s little, and broken, but still good. Yeah – still good.” Stitch
So, I made honey lollipops, again… But this time I added some lime and I loved them way more than just the regular honey lollipops I made before. My only regret is I did not add more lime. Next time I will probably add a whole lime instead of just half. Another difference with this recipe, is I used plastic spoons! I think they looked cute and are great to stir a warm cup of tea with. Here is what you will need:
1 cups of honey
Juice of half a lime
Cup of water
Place a cup of honey and the juice of half a line in a sauce pan.
Stir continuously on medium heat. Keep stirring and boiling until the honey reaches 300 degrees. If you don’t have a candy thermometer add a drop of the boiling honey to a cup of cold water. When the honey drop hardens and forms a ball it’s ready. (I boiled my honey for fifteen minutes, however, the time may vary so test your honey with the cup of water method.)
When your honey is ready, pour into a GLASS measuring cup! This will make it easier to pour into your spoons.
Working quickly, pour honey into plastic spoons. Do not worry about the strings of candy that will form will you pour from lollipop to lollipop. These will harden and when cooled you can remove them.
Let your lollipops set for about 30 minutes to an hour to allow them to harden.
*Have spoons ready before you start to boil the honey. You have to work FAST when the honey is ready!
*Do not fill your lollipop molds all the way to the top, stop two thirds of the way, the honey will over flow if filled all the way.
* To clean anything that has honey, boil water in the pot with the tools you used. The honey will dissolve right away.
As of lately, Phoenix has received the message that it is suppose to be fall! I mean it even rained a couple of days! Trust me, it is a big deal here when we get rain. On one of those rainy days, I decided to make hot chocolate. But not just any regular old hot chocolate, m&m hot chocolate. This recipe is so simple and technically you can add any type of chocolate you like. I found the recipe on the following website: http://www.food.com/recipe/m-ms-hot-chocolate-349430.
o 2 cups of milk
o 1/2 cup of m&m’s
Heat milk til desired hotness.
Add m&m’s to blender and hot milk.
Blend until smooth. Pour into 2 mugs.
That is it! In minutes you can have a warm drink!
Happy Baking! (:
“Nothing in the world is worth having or worth doing unless it means effort, pain, difficulty… I have never in my life envied a human being who led an easy life. I have envied a great many people who led difficult lives and led them well.” Theodore Roosevelt
Yesenia is made a cranberry loaf cake! Want to know a little insider secret? The recipe is from American’s Test Kitchen but it was for muffins! Yesenia did not have a muffin pan so she improvised. Instead of making muffins, she made a loaf cake. The directions to recipe is the same except for the baking time. A loaf is usually baked for 50 minutes. So, you can make this recipe as muffins or a loaf. The recipe is on the following website:http://frugalhausfrau.com/2014/09/13/best-muffins-big-beautiful-muffins/.
o 3 cups all-purpose flour
o 1 cup sugar
o 1 tablespoon baking powder
o 1/2 teaspoon baking soda
o 1/2 teaspoon salt (1/4 teaspoon if using salted butter)
o 1 1/2 cups whole or low-fat plain yogurt
o 2 large eggs
o 10 Tablespoons (1 stick plus two tablespoons) unsalted butter, room temperature (if you use salted, decrease the added salt to 1/4 tsp)
o Mix-ins, below, optional. Add in at the appropriate time as directed.
Preheat oven to 375 degree Fahrenheit. Generously grease or spray a 12 cup muffin tin, including the level top portion. For best results, do not use liners. Or Grease a loaf pan.
Whisk the flour, sugar, baking powder, soda and salt in a medium bowl.
In large bowl, cream butter and sugar until lightened in color and fluffy.
Add eggs, one at a time, beating after each addition and scraping down the sides of the bowl.
Turn the mixer to low and slowly beat 1/3 of the yogurt into the creamed mixture. Add 1/2 of the dry ingredients, beating until just barely incorporated. Stop and scrape down the side of the bowl and add 1/3 of the yogurt. Beat on low again, until just barely mixed, stop, scrape and add remainder of flour. When nearly mixed, stop again ad add the remainder of the yogurt, mixing as little as possible to blend together. Scrape down the sides of the bowl and mix with a spatula.
Portion the batter into each of 12 muffin cups. (This should be just below the rim, depending on the volume of the mix-ins.) Or fill prepared loaf pan.
Bake until light golden brown and toothpick inserted comes out with just a few crumbs attached, 20 to 25 minutes, and rotating pan halfway through baking. If you are baking a loaf, bake for 50 minutes.The only way to go wrong is to over bake, so remove them from the oven by the crumb test, not the color.
Let the muffins or loaf cool in the pan for 5 minutes, then flip out onto a wire rack. Let cool for 10 minutes before serving
Note: These muffins rise higher if a cupcake liner is NOT used.
Our go to chocolate cake recipe is found in the back of the Hershey’s Cocoa Powder! It is honestly the easiest chocolate cake recipe. All it is is mixing the wet ingredients with the dry ingredients and viola you have a rich and moist chocolate cake. Below is a picture of a few of the time I have personally used this recipe.
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
If you give a mouse a chocolate chip oatmeal raisin cookie, he will say it is the best mouse cookie ever! I think this book is so cute and it remembers me of my childhood. Oatmeal cookies are one of the recipes we have been baking since we first started baking. In my personal opinion, adding chocolate chips or chocolate chunks make the cookies ten times yummier! Something exciting, is this recipe was made by our third sister Jazmin! So, our description is now correct, because we now have recipes by the three sisters. Here is a quick little introduction on Jazmin. Jazmin is Yesenia’s sister and my cousin. But as I mentioned in Yesenia’s first post, cousins does not truly describe our relationship. We are sisters! Jazmin is also studying to become a teacher and will graduate this December. We hope to see many more post from Jazmin in the future! For now, here is where she got the recipe for the cookies: http://recipecurio.com/oatmeal-raisin-cookies-recipe/.
o 1 cup (2 sticks) margarine or butter, softened
o 1 teaspoon baking soda
o 1 cup firmly packed brown sugar
o 1 teaspoon cinnamon
o 1/2 cup granulated sugar
o 1/2 teaspoon salt (optional)
o 2 eggs
o 3 cups Quaker Oats (quick or old fashioned, uncooked)
o 1 teaspoon vanilla
o 2 large eggs
o 1-1/2 cups all-purpose flour
o 1 cup raisins
o 1 cup of chocolate chips or chocolate bar chopped.
Heat oven to 350°F.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats, chopped chocolate,and raisins; mix well.
Drop by rounded tablespoonful’s onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Combine pumpkin, cinnamon and egg in the bowl of a stand mixer, or a large bowl if you are mixing by hand. Mix until blended.
Add flour 1/2 cup at a time into the bowl until stiff dough forms. (A hand mixer is not powerful enough for the amount of flour this recipe calls for. When you notice your mixer slowing down, just knead the flour in by hand. Save your hand mixer!) Mix until stiff dough forms.
Roll the dough out onto a lightly floured surface to about 1/2 inch thick.
Use small cookie cutters to cut the dough into bite sized treats.
Line dog treats 1/2 inch apart on a non-greased cookie sheet. These treats won’t expand so you don’t have to worry about them being so close together.
Bake for 25-30 minutes or until treats are golden brown. Turn the oven off and leave the treats in the oven for 1-2 hours to allow them to become crunchy. Then remove from the oven and let cool.
**Store treats at room temperature in an air tight container for up to 2 weeks, or store in the fridge for up to a month.**
Peanut Butter Banana Frosting
I cut the frosting in half because it was too much for the cookies.
o ½ cup natural unsweetened smooth peanut butter
o ½ tablespoon vanilla extract
o ½ ripe banana
o 1 teaspoons of milk
In a mixing bowl, insert pealed banana and mash well with a fork.
Add peanut butter, vanilla, and milks. Mix well.
If you want to make designs, spoon frosting into a Ziploc bag and frost away!
I liked the way the cookies looked with the frosting but you can do with out it. Your pets will love it either way.
“Every Pro was once an amateur. Every Expert was once a beginner. So dream Big and start Now!”
This week is going to be filled with pumpkin recipes! So far, we have had a Pumpkin Bundt Cake and now we have pumpkin cupcakes with cream cheese filling. After seeing, Yesenia’s Pumpkin Bundt Cake, I felt inspired to finally use my canned pumpkin puree. I have had it out on the counter for the past couple weeks yet I have done nothing with it. So, on Friday I have another pumpkin recipe which our four legged friends will enjoy! Without further delay here is the website I got the recipe from: http://www.cookingclassy.com/2014/10/pumpkin-cupcakes-cream-cheese-frosting/. This post is a little length, there is the cupcake recipe, frosting recipe, and pumpkin decorations’ instructions. But in my opinion, it is well worth it.
o 1 1/2 cups + 2 Tbsp. all-purpose flour
o 2/3 cup granulated sugar
o 1 tsp baking powder
o 1/2 cup packed light-brown sugar
o 1/4 tsp baking soda
o 1/2 cup canola or vegetable oil
o 1/4 tsp salt
o 2 large eggs
o 1 tsp ground cinnamon
o 3/4 cup + 2 Tbsp. canned pumpkin puree
o 1/4 tsp ground nutmeg
o 1 tsp vanilla extract
o 1/4 tsp ground ginger
Preheat oven to 350 degrees Fahrenheit. Prepare your cupcake pan with cupcake liners.
In a bowl whisk together flour, baking powder, baking soda, salt,cinnamon, nutmeg and ginger, set aside.
In the bowl of an electric stand mixer or hand held mixer, whisk together granulated sugar with brown sugar until no lumps remain.
Add canola oil, set mixer with paddle attachment and blend mixture on medium speed until well combined.
Mix in eggs one at a time, beating well after each addition.
Mix in pumpkin and vanilla.
With mixer set on low speed, slowly add in flour mixture and mix until combined, then stop mixer and scrape down sides and bottom of bowl and fold batter to ensure it is well blended.
Scoop the batter into your cupcake pans and bake for 20-24 minutes or until toothpick inserted into cupcake comes out clean.
Cream Cheese Frosting:
o 8 oz cream cheese, at room temperature
o 2 3/4 cups powdered sugar
o 1/2 cup unsalted butter, at room temperature
o 1/2 tsp vanilla extract
In the bowl of an electric stand mixer fitted with the paddle attachment or a hand held mixer, whip together cream cheese and butter until smooth and fluffy.
Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container. Bring nearly to room temp before serving.
Chocolate Pumpkin Decorations:
Orange Chocolate Melts
Teaspoons and tablespoons
Gather all your ingredients.
Melting your chocolate melts and spoon into a Ziploc bag. Place your teaspoons in a baking sheet and fill with your melted chocolate melts. Use 1 teaspoons or 1/2 teaspoons, these sizes are just right for your pumpkins! Place the baking sheet in the freezer.
Melt your chocolate chips and place in a Ziploc bag. Use a piece of parchment paper and place on the baking sheet. Pipe long lines of chocolate and place baking sheet back in the freezer.
After 15 minutes, check to see if your chocolate has harden. If it has, take the teaspoons and lightly hit them against a counter to release the chocolate.
Roll out your fondant and find any small flower cutter to use on the fondant.
Cut each petal off your flower. This is your leave! Ruff it up a bit, draw lines, cut off edges, etc. Leaves are not perfect!
Now you can assemble your pumpkin. Using some melted chocolate, attach chocolate stem. Cute the stem from the long chocolate lines you piped in step 3. Attach the leaves to the pumpkin. And lastly add lines to your pumpkin, you could use anything, even the tip of a knife would work.
When you are going to place your pumpkin decorations on your cupcake, pipe a small lump of frosting on top of your frosted cupcake. This allow your pumpkin to stand.
I had a cupcake at night with a glass of milk and it was delicious. The cream cheese frosting is a must, surprisingly it was not sugary! I hope you guys enjoy this recipe!
“Every Pro was once an amateur. Every Expert was once a beginner. So dream Big and start Now!”
Pumpkin Cupcakes with Cream Cheese Frosting baked by: