Tag Archives: baking

Magically Delicious!

11 Mar


I was a little crazypants in the kitchen yesterday creating different St. Patty’s Day recipes and the trifle above was one of the end products. My 7 year old cousin was helping me “bake” and since chocolate pudding dirt is one of his favorites, I knew I had to make a St. Patty’s Day rendition.

Ingredients
Serves 4
-3 cups Lucky Charms cereal
-1 box white chocolate pudding
-1/4 cup Bailey’s Irish Cream (skip if making for children)
-half cup whipped cream
-green food coloring

Directions
-Make your pudding according to the directions on the box
-Mix in a few drops of green food coloring or until desired shade of green is achieved
-once pudding has firmed up, layer pudding and Lucky Charms into a dish (I used stemless wine glasses)
-top with whipped cream and remaining Lucky Charms

This incredibly easy trifle combines Irish Cream, White Chocolate pudding, and Lucky Charms for a dessert so good, you might just think you’re a leprechaun.

Only 6 days until St Patty’s Day! Don’t forget to stop by and check out my other festive recipes!

xo, ff

Hey, Hey, Hey Mickey!

21 Feb

Hey Mickey you’re so fine, you’re so fine you blow my mind, Hey Mickey! … yes? anybody? … Now that I’ve brought myself back to my embarrassing cheerleading days when that was the most popular song to have a routine to… Let’s pretend that didn’t happen and let me tell you about those Mickey Mouse cupcakes staring you in the eye.

After 22 days without a day off, a baking session was way overdue and very much needed. Luckily, the cutest one almost one year old I know was celebrating his first birthday over the weekend. To help ring in his 1st birthday, and to fill my baking void, I made Mickey Mouse cupcakes (nothing makes this boy smile quite like Mickey does).

As he’s only turning one, I kept things simple. Yellow cake + chocolate frosting. Can’t beat the classics right?

To assemble Mickey

- Bake cupcakes and allow to cool
- Frost cupcakes with a layer of frosting
- In a food processor, crush 2 rows of Oreo’s (keep one row uncrushed)
- Dip frosted cupcake in the cookie crumbs, making sure to cover all of the frosting
- Frost whole oreos and roll into crumbs
- Stick a toothpick in each whole oreo, and then into the cupcakes accordingly to resemble Mickey’s Ears

To help recreate Mickey, glue white buttons to the red cupcake liners. Unfortunately, I ran out of hot glue sticks, and regular glue just didn’t cut it, so I had to skip out on the buttons (trust me, I was devastated).

Happy Fat Tuesday!

XO, FF

What Happens When you Mix Lime, Salt, & Sugar …

19 Feb

Generally when you think sugar cookie, you don’t think usually lime & salt flavored. That is if you’re not my family … we heart us some lime & salt flavored anything.

I volunteered to bake for a Valentine’s Day Bake sale at work last week, but after a week of traveling I had no energy to bake. My lovely sister was kind enough to whip up a batch of these cookies for my bake sale. Thanks, L! Excited doesn’t even begin to express my feelings towards these cookies. I’m almost positive I ate half the batch before bringing them into work. Yep, the gym was a little rough this week after those little gems.

Ingredients
-3/4 cup butter, softened
-2 cups sugar, divided
-Zest of 2 limes (about 2 tablespoons)
-1/2 cup sour cream
-2 large egg yolks, at room temperature
-2 tablespoon fresh lime juice
-1/2 teaspoon salt
-2 teaspoons baking powder
-2 1/2 cups flour

Directions
-Beat butter, 1 1/2 cups sugar, and lime zest on medium speed with an electric mixer fitted with a paddle until lightly creamed. Add sour cream, and beat just until blended. Stir in egg yolks and lime juice, scraping down sides of bowl. Add salt, baking powder, and flour, and beat until blended. Chill dough 1 hour.

-Preheat oven to 350°. Line 2 baking sheets with parchment paper. Place remaining 1/2 cup sugar in a small bowl. Shape dough into 1-inch balls. Roll in sugar, and place on baking sheets.

-Bake at 350° for 20 to 25 minutes or until edges begin to brown; bottoms will look light golden. (For crispier cookies, bake a few additional minutes.) Remove to wire racks to cool.

I’m not sure whether it’s the subtle hint of lime or the chewy butteriness that makes these cookies to die for, but I do know you’ll love them. And they’re perfect for a Sunday baking sesh!

xo, frillyfabulous

(I wasn’t able to snap a photo before consuming half of them and before I brought them into work, so the image above via)

Heart Whoopie Pies*

13 Feb

Whoopie! I’m finally home after a week traveling for work. Thank goodness because I’m wiped (and sick :(). I had every intention of posting these heavenly red velvet whoopie pies while I was in PA, but time simply did not allow it. However, it’s never too late for whoopie pies, right? I didn’t think so.

Ingredients – Whoopie Pie
-2 cups all-purpose flour
-2 tablespoons unsweetened cocoa powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup butter, softened
-1 cup packed brown sugar
-1 egg
-1 teaspoon vanilla
-1/2 cup buttermilk
-1 table scoop red food coloring

Directions
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set.

Ingredients – Filling
-1/4 cup softened butter
-1/2 8 ounce package softened cream cheese
-1 7 ounce jar marshmallow creme

Directions
-In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme.

Make these for your Valentine. You’ll thank me later.

xo, FF

Sneak Peek of a Princess Party*

21 Jan

I baked my Reeses cup cupcakes last week for my mom’s office, and since then I’ve received numerous requests for more cupcakes. Keep the cupcakes coming? You bet I obliged! One of her coworkers is celebrating her daughter’s 3rd birthday today. To help the little princess ring in her 3rd birthday, I baked a few different princess inspired cupcakes and some fab cake pops. Every 3 year olds dream, right? Sneak peek above!

Check back later for all of the recipes :)

xo, ff

Happy New Year, Cupcake!

31 Dec


Happy New Year’s Eve! Having guest over tonight and still don’t have a dessert prepared? Make these champagne cupcakes! I’ve been dying to make these ever since I saw them in a cupcake book years ago, but never got around to making them. Since New Year’s is the unofficial day of champagne, what better day then today to make them? The champagne makes the cake light, airy, and incredibly delicious. The frosting? I know I say this often, but really … this silky frosting may be my favorite. To die for!


Ingredients–cupcakes

*Recipe adapted from Curvy Carrot
-2 and 3/4 cups all-purpose flour
-3 teaspoons baking powder
-1 teaspoon salt
-2/3 cup unsalted butter, at room temperature
-1 and 1/2 cups white sugar
-3/4 cup champagne (I went with a spumante)
-6 egg whites

Directions
1. Preheat oven to 350 degrees.
2. Line cupcake pans with paper liners.
3. In a large bowl, cream together butter and sugar until very light and fluffy.
4. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
5. In another large clean bowl, beat egg whites until stiff peaks form.
6. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.
7. Fill the cupcake liners about 2/3 full.
8. Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the cake comes out clean.

Ingredients–frosting
-3 and 1/4 cups powdered sugar
-1 cup unsalted butter, at room temperature
-1/2 teaspoon vanilla extract
-3 tablespoons champagne, at room temperature

Directions–cupcakes
1. Beat together sugar and butter
2. Mix on low until well blended, and then on medium for another two minutes.
3. Add vanilla and champagne, beating on medium for another minute.
4. Pipe onto cooled cupcakes.

Have a happy & save New Year!

xo, frillyfabulous

Chocolate Peanut Butter Combo = Always Delicious!

27 Dec


Really, when have you paired chocolate and peanut butter and it has not been delicious? Exactly, never. It’s always delicious! I can’t imagine it will take much to convince you make these. Who can turn down award winning combo of chocolate and peanut butter? And the cake? It’s rich in chocolate flavor, but incredibly light and fluffy. The frosting? Oooh, the frosting! It is amazeballs good. (Thanks, Perez Hilton for my new fav word!)

Ingredients–for cupcakes
-3/4 cup butter, softened
-1 2/3 cup sugar
-3 eggs
-1 tsp vanilla
-2 cups all-purpose flour
-2/3 cups cocoa powder
-1 1/4 tsp baking soda
-1 tsp salt
-1/4 tsp baking powder
-1 1/3 cup water

Directions–for cupcakes
Heat oven to 350 degrees. Grease 2 9-inch round cake pans or line cupcake tins with paper liners.
Combine butter, sugar, eggs, and vanilla in a large mixing bowl and mix on high for 3 minutes. Stir together cocoa powder, baking soda, salt, and baking powder. Add to the butter mixture alternately with the water, beating until well blended. Bake 20-25 minutes or until a tester comes out clean.

Ingredients–for frosting
-2 sticks butter, softened
-1 cup creamy peanut butter
-2 tbsp heavy cream
-1 tbsp vanilla
-pinch of salt
-1 1/2 cups powdered sugar

Directions–for frosting
Beat the first five ingredients together until smooth and creamy. Slowly add the powdered sugar and continue beating until the mixture is light and fluffy, about 5 minutes.

They taste like Funny Bones, only a million times better! Enjoy!

xx, frillyfabulous
(recipe adapted from Buns in My Oven)

PS – Thanks to the most wonderful boyfriend ever, you will no longer see horrendous photos like the ones above due to my new sun lamps to use on those cloudy/dark days! Super excited for them!! (nerd alert!)

Brownie Crinkles*

21 Dec

Still in need for the perfect cookie to grace your cookie platter this weekend? Then you need to make these. Seriously, run, don’t walk, to the kitchen and whip up a batch of these delights. These brownie crinkles are the perfect combination of soft and crispy and they are sure to please all of your Christmas guests.

Ingredients
-2/3 cup butter
-1 1/2 cups packed brown sugar
-1 tablespoon water
-1 tablespoon vanilla extract
-2 eggs
-1 1/2 cups all-purpose flour
-1/3 cup baking cocoa
-1/2 teaspoon salt
-1/4 teaspoon baking soda
-2 cups semisweet chocolate chips

Directions
-In a large mixing bowl, cream butter, sugar, water and vanilla
-Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended.
-Stir in chocolate chips
-Drop rounded teaspoons into powdered sugar and place on ungreased baking sheet
-Bake at 375 degrees for 7-9 minutes. Cool 2 minutes before removing to wire racks.

xx, frillyfabulous

Oh peppermint, Oh peppermint

20 Dec

Despite my ridiculous peppermint obsession (my pumpkin addiction is minor compared to my love for peppermint), lucky for you guys, I’ve kept my crazy peppermint recipes under wraps this season. Trust me, it was tough! This recipe, however, could not go without sharing. If you’re not a peppermint fanatic like yours truly, then you’re in luck, for the cool peppermint flavor is balanced out perfectly by the non-overpowering sweetness of the biscotti.

Ingredients
(Recipe Adapted From Taste of Home)

-3/4 cup butter, softened
-3/4 cup sugar
-3 eggs
-2 teaspoons peppermint extract
-3 1/4 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1 cup crushed peppermint candies
-2 cups semisweet chocolate chips
-2 tablespoons shortening
-1/2 cup crushed peppermint candy canes

Directions
-In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).

-Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

-In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one side of biscotti; sprinkle with candy cane pieces.

These seasonally sound biscottis are worthy of gracing your holiday cookie platters and the perfect pair for your Christmas morning cup of coffee.

xo, ff

Say Yes to [Christmas] Crack

19 Dec


Yep, that’s right, Christmas crack. Named crack due to it’s ingredients (crackers, duh) and you “crack” it to break up the pieces, and naturally because of it’s addicting nature … very, PC, I know. Not that I’ve ever tried crack, but if it tastes anything like this, then I’d be screwed. Kidding! But seriously … Salty sweet combo? Don’t mind if I do! This recipe has been floating around the blogsphere for sometime, but for those of you who haven’t experienced the Christmas Crack, this one is for you.

Ingredients
-1 1/2 sleeves saltine crackers
-1 cup butter
-1 cup light brown sugar
-12 oz package chocolate chips
-8 oz package milk chocolate toffee bits
-1 cup chopped nuts (I went with pecans)

Optional:
-sprinkles
-white choco chips
-peanut butter chips

Directions

-Preheat the oven to 400 degrees
-Line a 10×15 cookie sheet with foil and pray with cooking spray
-Fill cookie sheet with a single layer of crackers
-Bring butter and sugar to a boil and let coil for three minutes
-Pour mixture over saltines and spread evenly across
-Bake for 5 minutes
-Sprinkle the chocolate chips over the toffee and let sit for 5 minutes to melt. Once melted spread chocolate evenly.
-Evenly sprinkle remaining ingredients
-Once hard, crack into into small pieces and place in an air tight container

Enjoy the biggest sugar high of your life. Hence the crack name. The best part? They package beautifully and can be created with a slew of different toppings.

xo, frillyfabulous

Follow

Get every new post delivered to your Inbox.

Join 297 other followers