Tag Archives: baking

Christmas Cookie Swap*

16 Dec

SONY DSCWe had a cookie swap at work last week and all of the cookies I came home with were just so tasty that I couldn’t resist sharing with you all. There’s nothing better than a good ol’ fashioned cookie swap–and we sure did have a grand time.

SONY DSCEnjoying homemade Christmas baking is highlight of the season for many of us, but making many different treats from scratch can be time consuming and a lot of work. Stock your freezer with an assortment of cookies, bars, and all things delicious by hosting a cookie exchange! We each baked 6 dozen cookies and come home with a hefty plate with an assortment of cookies. Successful in my book!

SONY DSC

The cookies everyone baked were peanut butter kiss cookies, hot chocolate cookies, thumb-print cookies, pecan bars, shortbread cookies, oreo truffles (not in the photographed–these didn’t make it home ;x. So tasty!), and reindeer sugar cookies (post to come)

What are your favorite Christmas cookies to make?

xo, ff

Turkey Day Treats*

21 Nov

Ah, it’s already Thanksgiving eve. Almost time to enjoy a little turkey, a little football, a little togetherness. I totally dig Thanksgiving … and diggin in! I enjoy it all, but there is a special place in my heart for dessert. Yum! I’ve been baking like crazy and coming up with new recipes, but check out recipes I’ve been drooling over.

Chocolate Pear Tart from Just. One. More. Bite.


Plum crumble bars from the Cilantropist


Peach & Cinnamon cobbler from Dean Bros.


Candy apple pie from The Kitchn

The best part? It’s not too late to make these!

What are you favorite Thanksgiving desserts?

xo, frillyfab

Chocolate Chip Cookie Brownie Cupcakes*

4 Sep

It’s not officially Fall, but in my mind, this past weekend marked the unofficial official start of the Fall season. As much as I adore summer, I don’t get the chance to bake as much as I would like to during the summer months. It’s too hot, I’m catching some rays, spending the day outdoors … the list goes on. One of my favorite things about Fall (it’s a long list ahh) is getting back to my routine of weekend baking. Baking is my therapy. It’s what keeps me sane and what melts away the stress that builds throughout the week. I start back on my full-blown baking frenzy around this time of year and this weekend was the kickoff. Not so lucky for my friends and family that I pawn my baked goods onto. Sorry guys! (Not sorry)

I apologize for the unoriginal title. But I mean, a dessert that has chocolate chip cookies, brownies, and cupcakes?! … you don’t really need an original title. They’re that delicious.

Ingredients–Cupcakes
-1 1/4 sticks butter
-1 1/4 cups sugar
-3/4 cups plus 2 Tablespoons cocoa powder
-1/4 teaspoon salt
-2 teaspoons vanilla
-2 eggs
-1/2 cup flour
-your favorite pre-made cookie dough (shh, our secret! )

Directions
On top of a double boiler, melt the butter, sugar, cocoa and salt. Melt, stirring occasionally. Drop in eggs one at a time. Stir in vanilla. Combine flour.

As if they weren’t already amazing, I frosted these little pieces of heaven with cookie dough frosting. Chocolate chip cookies baked inside of brownie cupcakes topped with cookie dough frosting? Holy amaze-balls!

What better way to start your Tuesday?

xo, ff

Olympic Fever

6 Aug

If there were such thing as Olympic fever, then I’m pretty sure I’d have it. I’m not sure what it is this year, but I’m all about keeping up-to-date with the Olympics. I’ve stayed up way past my bedtime for the past week eager to see if USA wins another medal. I know, I know, I can just look it up online, as there’s plenty of spoiler alerts, but nothing beats watching the athletes in action.

In Sunday’s post, I wrote about taking time to yourself and doing things that make you truly happy. Baking is what makes me truly happy … Throw in a dash of the Olympics and I’m one jolly girl.

I made a vanilla/vanilla cupcake, because what else scream American then the traditional Vanilla/Vanilla cupcake combo? Yeah, I couldn’t think of any other either.

Ingredients — Cupcake
-2 cups flour
-1/2 teaspoon salt
-2 teaspoons baking powder
-1/2 cup butter, softened
-3/4 cup sugar
-2 eggs
-1 cup milk
-1 teaspoon vanilla extract

Directions
-Preheat oven to 350f and line cupcake cups with liners
-Cream butter and sugar until light and fluffy
-Beat in eggs one at a time
-Add flour (mixed with baking powder and salt) alternating with milk beat well
-Stir in vanilla
-Bake for 15 minutes

Ingredients — Frosting
-1/2 cup butter, softened
-1 tablespoon vanilla extract
-1 tablespoon milk
-3 cups powdered sugar

Directions
-Beat butter on medium
-Add in powdered sugar, milk, and vanilla

What I love most about these cupcakes? There was no pressure to make these perfect. The heat and humidity were certainly not working in my favor and my frosting completely melted within seconds, but I was still overjoyed. I hadn’t baked in what seems like months, so just the chance to create something was good enough in my book.

Are you guys just as obsessed with the Olympics? What’s your favorite sport to watch?

xo, frillyfabulous

Memorial Day Sweetness*

28 May

Happy Memorial Day! I hope you have been enjoying a wonderful, relaxing weekend! I’ve spent my weekend catching some rays, hanging with the fam, and sipping on some delish sangria … you can’t beat it. We have a Memorial day party at our house every year, so to get into the Memorial Day spirit, I baked classic, yet festive cupcakes. Ya’ll know me by now, it’s not a party unless there’s cupcakes. I’m always asked to bake cupcakes more elaborate cupcakes, so I took this chance to make a classic cupcake. Vanilla with buttercream frosting … my favorite. And what better day then to make these all American cupcakes then Memorial Day?

Ingredients — Cupcakes
-1 cup milk, room temperature
-6 egg whites
-1 tsp almond extract
-1 tsp vanilla extract
-2 1/4 cups cake flour
-1 3/4 cups sugar
-4 tsp baking powder
-1 tsp salt
-3/4 cup butter, softened

Directions
-Combine milk, eggs whites and extracts in a small bowl with a fork. Set aside.
-Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment.
-Add butter. Continue beating at slow speed until mixture looks like wet sand mixture.
Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary.

Ingredients — Frosting
-3 cups confectioners sugar
-1 cup butter
-1 teaspoon vanilla extract
-1 to 2 tablespoons whipping cream

Directions
-Mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
-Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Hosting a get together this weekend? Headed to your town’s annual bbq? Then these cupcakes should accompany you. They’re quick to make, are festive and adorable, and will certainly be a hit.

Enjoy!

xo, frillyfab

Tuesday Pick Me Up!

22 May

Oh, Tuesday. I’ve always felt as Tuesday were the least favored day of the week. Tuesday’s are mediocre. Am I right, or am I right? There’s no Monday morning buzz where you are still reminiscing over the weekend. You don’t get the excited “the week is half way over” feel. By Thursday, you’re jumping for joy because its almost the weekend. It’s just blah.

To help push past this Tuesday and to make it a little more pleasant, I wanted to share my favorite new cupcake recipe. Nothing makes a day better quite like a cupcake does. After rummaging through the pantry, I noticed the white chocolate was feeling a little neglected, as I usually reach for it’s darker colored counter part when baking. Then the white chocolate cupcakes was born. Hello, deliciousness.

Ingredients–Cake
-1 3/4 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon kosher salt
-1 1/2 sticks unsalted butter, at room temperature
-1 cup sugar
-1 tablespoon pure vanilla extract
-8 ounces white chocolate
-1/2 cup unsweetened coconut milk
-5 large egg whites

Directions
-Cream together the butter, sugar and vanilla until very light and fluffy, about 3 minutes.

-Melt the white chocolate in a double boiler. When cooled, stir into the butter mixture on low speed. Slowly add in the flour, baking powder, and salt. Add in coconut milk.

-Whip the egg whites on medium high speed until they reach soft peaks, about 4 minutes. Gently fold the egg whites into the batter in three additions.

-Bake at 350 for about 20 minutes.

Ingredients–Frosting
-6 ounces chopped white chocolate
-1 stick unsalted butter, at room temperature
-8 ounces cream cheese, at room temperature
-2 teaspoons raspberry extract
-1/2 cup pureed raspberries
-3 cups powdered sugar

Directions
-Cream butter and cream cheese in a mixing bowl
-Add in extract and raspberries until well incorporated
-Mix in powder sugar

Enjoy!

Having a memorial day picnik? Yes? Then you probably want to make these.

Coconut Comfort*

1 May

Don’t fret my lovelies, I’m back! I’m sure you were all desperately worried about where I disappeared to for the weekend. As if my posts are the highlight of your weekend … how inconsiderate of me. But don’t worry, I come bearing delish baked goods.

After the anxiety-risen week month I’ve been lucky enough to experience, I decided to unplug for the weekend. A weekend to take in the beautiful weather, enjoy overdue family time, and to relax. All necessary elements to regain my sanity. Oh and baking. Baking is always needed to keep sane. That’s where this little beauty starring you in the eye comes into play.


INGREDIENTS

Cake:
-Baking spray
-2 1/2 cups cake flour, not self rising
-2 teaspoons baking powder
-1 teaspoon salt
-1 cup unsalted butter, softened
-2 cups sugar
-5 large eggs, separated
-2 teaspoons grated lemon zest
-3 tablespoons fresh lemon juice
-2 teaspoons vanilla extract
-1 cup sour cream

Lemon Filling:
-1 cup sugar
-3 tablespoons cornstarch
-1/4 teaspoon salt
-3/4 cup water
-2 large egg yolks
-1/2 cup fresh lemon juice
-2 tablespoons unsalted butter

Fluffy Frosting:
-3 large egg whites
-3/4 cup sugar
-3 tablespoons water
-1/4 teaspoon cream of tartar
-1/4 teaspoon vanilla extract
-1/4 teaspoon almond extract
-1 1/2 cups sweetened flaked coconut

Directions

Cake: Heat oven to 350˚F. Coat 2 (9×2-inch) round cake pans with baking spray. In a bowl, mix flour, baking powder, and salt. In a bowl of an electric mixer, at medium-high speed, beat butter until creamy. Add sugar; beat 5 minutes until light and fluffy. Beat in yolks, one at a time. Beat in lemon zest and juice and vanilla. On low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), until combined.
In a bowl with clean beaters, beat egg whites at high speed, until stiff peaks form. Fold into batter; spread in prepared pans. Bake 32 to 34 minutes. Let cakes cool in pans on wire rack 10 minutes; turn cakes out. Cool completely.

Lemon Filling: In a saucepan, whisk sugar, cornstarch, and salt. Whisk in water, yolks, and lemon juice. Bring to a boil over medium heat; boil 1 minute. Remove from heat; whisk in butter until melted and smooth. Cover surface directly with plastic wrap; let cool to room temperature. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.

Fluffy Frosting: In a heat-proof bowl, mix all ingredients except extracts and coconut. Using a handheld electric mixer, beat 1 minute. Place bowl over a pot of simmering water, making sure bowl doesn’t touch water. On high speed, beat until stiff, shiny peaks form, 7 minutes. Remove bowl from heat; add extracts. Beat 5 minutes, or until frosting is cool. Frost cake. Sprinkle with coconut.

If you’re having a rough week, make this cake. It comes with instant joy. Whether you find joy in devouring the cake in it’s entirety or just find bliss in the actual art of baking, you need this cake in your life.

xo, ff

“Don’t Drop the Ball this Easter” Project #2

7 Apr

In fear that my Easter nests didn’t cut it as Easter baking (and that there will probably be none left by Easter … they’re that good), I had to whip up a batch of cupcakes. I love Easter … there’s so many cute ideas and so many fun colors to incorporate!

Ingredients
- your favorite carrot cake recipe (I promise, I’ll share mine one day ;))
- cream cheese frosting (here’s how to make mine)
- 12 ounces of shredded coconut
- a bag of egg shaped candies (I used speckled M&Ms)
- food coloring
- Peeps

Directions
- Bake cupcakes according to recipe
- Once cooled pipe a generous amount of frosting
- In separate bowls, dye your shredded coconut (or keep white)
- Roll dyed cupcakes into shredded coconut
- Place a few egg shaped candies in center or stick a toothpick into a Peep and stick in the middle of your cupcake

The best part? My favorite 7 year old helped my decorate these little gems.

Hope you’re having a great Easter weekend!

xo, frillyfabulous

Easter Nest Delight*

7 Apr

Since I felt like I’ve dropped the ball on my Easter baking, I spent my day off baking all things Easter themed. Not a bad way to spend time off! Okay, so maybe “baking” isn’t the correct word, as these bird nest delights don’t required any baking, but I’m all about a quick, yet delicious dessert.

Ingredients
-1 12 ounce bag of chow mein noodles
-1 11 ounce bag of butterscotch chips
-2/3 cup peanut butter
-Whopper candies (I used speckled M&Ms)

Directions
-Melt butterscotch chips in double boiler. Stir constantly.
-Stir in peanut butter until creamy
-Pour chow mein noodles into a large bowl and stir in butterscotch and peanut butter mixtures until evenly coated
-Form small mounts on a lined baking sheet and place chocolate candies in center
-Let cool for about 2 hours

Don’t drop the ball this Easter … run, don’t walk, to your kitchen and make these!

xo, frillyfab

Lucky Leprechaun Bark*

12 Mar

Chocolate is always necessary on Monday. Especially the Monday after losing an hour for Daylights Saving time. I’m pretty sure this is is my most hated day of the year. Who can I talk to about this?! Anyway, on my St Patty’s day baking frenzie, I threw together a wickedly addicting leprechaun cookie bark (ahem, crack). As if Girl Scout cookies weren’t already the devil, it gets worse better. Throw some dark chocolate and Lucky Charm marshmallows into the mix and I’m in heaven.

I thought after recovering from Christmas Crack I’d never make another bark again … I was wrong. This decadent chocolate and lightly minty treat might have won me over. Run, don’t walk, and make this immediately!

Ingredients
-thin mint Girl Scout cookies (mint oreos work too)
-1 cup dark chocolate chips
-1/2 cup green M&M’s
-1/2 cup Lucky Charm cereal

Directions
-Break cookies and place on a lines cookie sheet
-Melt chocolate chips and spread over broken cookies
-Sprinkle M&M’s and Luck Charms

The best part? You can add anything your little heart desires to bark and it’ll always be divine. Be creative!

I’m pretty sure I have some leprechauns hiding in my house. The whole bowl of bark magically disappeared.

xo, frillyfabulous

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