Monthly Archives: May 2013

Graduation Cookies 2013

These high school graduation cookies were made for Jayla. School colors were purple, black, and white. I tried to do less black and more of the other two colors because sometimes too much black icing scares people. 🙂

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I have been practicing using different fonts lately. This is one of my favorites. 🙂

Since I do everything freehand, this post by Lizy B helped me a lot!

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Do you follow me on facebook, instagram, twitter, and pinterest?

For anyone who has missed it on Instagram, here is a little pregnancy update. 🙂 The pup likes to be in all my photos!

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The turquoise wall behind me is the baby’s room. We’re not finding out the sex, so we wanted a bright neutral color that we can add to later. All of the furniture will be white.

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Easy Rolled Sugar Cookies

These cookies are perfect for the beginner sugar cookier. They are glazed, but not delicately so, and covered in the all-important sprinkles!

I was throwing them together Monday morning for a little BBQ at a friend’s house, so I didn’t have a lot of time (or energy) to spend on them.

ALSO, I know I am getting annoying with this, but I have a new sugar cookie recipe. I have been using this one for a while now, and it’s absolutely perfect. I linked it up here and changed the links on my other posts.

I’m also going to actually share my “recipe” for my icing. I finally took the time to measure how much of each ingredient it takes to make it the perfect consistency… rather than just guessing every time.

Basic Sugar Cookie Recipe

Basic Icing Recipe

For these easy cookies, I rolled the cookies extra thick with my 1/4″ dowels. I chose to do stars because it was Memorial Day, but any basic shape will do.

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Spread the cookies out on a wire rack and set it on top of another pan or a piece of waxed paper.

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Mix up your icing and put into a squeeze bottle or zip-top baggie with the corner cut.  Drizzle haphazardly across the cookie in the same back-and-forth direction. I just used white icing for simplicity, but colored icing, or multiple colors drizzled together would look super cute!

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It doesn’t matter if it’s messy looking because we’re going to throw sprinkles on top.

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Here is a shot of my beautiful icing and sprinkle party after-math. I wish it was acceptable and appropriate to lick the pan.

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The cookies dried well enough in just a couple hours and were ready for our Memorial Day BBQ.

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These exact cookies would obviously be perfect for 4th of July too.. but now I am thinking Halloween or Christmas or any other holiday these could be cut with a basic shape and different color combos!

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Proposal Cookies

A coworker asked me to make her proposal cookies based on this idea. Here are a couple more examples.)

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I chose to go with a scalloped “lacey” edge.

The wedding color is UCLA blue (which is a very specific color according to my husband), so I used that for the flower in the girl’s hair.

The “diamond” is a white sugar pearl that I colored with silver lustre dust, because silver dragees are illegal here in California. 😦

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These cookies were much harder and stress-evoking than I expected them to be. Black on white is always a challenge, but because the design was so basic, it really took effort to make steady lines and dots to make them look effortless.

I would love to see something like this again, but in color.

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Reese’s Cupcakes

Tomorrow is a coworker’s birthday. She asked me to bring chocolate cupcakes. Too boring for me, so I had to get fancy.

These are fun, rich, and look fancy!

Reese’s Cupcakes (yields 24 cupcakes)

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The cupcake base is the Hershey’s “Perfectly Chocolate” Chocolate Cake. It’s right on the back of the cocoa box. I have made them a couple times here and here. Aaaannnnnd I just realized I didn’t post the actual recipe either time so here it is:

Chocolate Cupcakes – adapted from Hershey’s “Perfectly Chocolate” Chocolate Cake

Ingredients:

2 cups sugar

1 3/4 cups flour

3/4 cup Hershey’s Cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling water

(I know it’s a lot of ingredients but it’s easy – I promise!)

Directions:

1. Preheat oven to 350*. Mix together all dry ingredients in a large bowl (or stand mixer bowl).

2. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes.

3. Carefully add boiling water and mix in thoroughly by hand. (If you try to use the stand mixer, water will splash everywhere. Trust me. Don’t do it.) Batter will be very thin.

4. Fill cupcake liners about 3/4 the way. Bake for 11 minutes. While they are baking, start unwrapping miniature Reese’s cups.

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5. After 11 minutes, remove the cupcake pans from the oven. Carefully press a Reese’s cup into the top of each cupcake and return to the oven. Bake for another 11 minutes.

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6. Let cool completely before making the frosting.

Some of the cups sank lower than others for the second half of baking…

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By the way, how cute are these liners? They are the only non-super-girly liners I could find with orange on them. I felt like orange was necessary because, hello – Reese’s!

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Now on to the good stuff….

Peanut Butter Frosting

Ingredients:

1 lb powdered sugar

1 stick (1/2 cup) salted butter

2/3 cup smooth peanut butter

3 tbsp milk + 2 tbsp milk

2 tsp vanilla

Directions:

1. Put powdered sugar in the bowl first. Cut up the butter into small slices or chunks, and spread out on top of the powdered sugar. Add peanut butter, vanilla, and 3 tbsp of the milk to the bowl. (I know this sounds silly, but putting the powdered sugar on the bottom helps the other ingredients incorporate better.)

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2. Mix on low until powdered sugar is incorporated and will no longer fly across the kitchen. Beat on medium speed until frosting is smooth. Add the remaining 2 tbsp of milk one at a time until fully incorporated.

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I frosted my cupcakes with a large closed star tip. It doesn’t need to be perfect, it just needs to cover the secret Reese’s cup inside the cupcake. Top with other Reese’s cup and ta-da!

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These cupcakes are super rich and SO dreamy with the peanut butter frosting. How have I never made peanut butter frosting before?!

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Lemon Poke Cupcakes

Poke cake. It’s a great invention.

If you’re unfamiliar, it’s basically a cake with lots of holes poked in the top after it is baked and cooled, then some kind of liquid is poured over the top and allowed to seep into the top and holes.

I made a raspberry lemonade poke cake a while back, see it here.

My mother in law asked me to bring cupcakes to our Mother’s Day lunch, and I immediately decided to make lemon poke cupcakes. Lemon and Mother’s Day just go together to me – I don’t know if its because it’s spring, or if it just reminds me of moms and grandmas, but it always seems to be a big hit so I guess I’m on to something!

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These cupcakes couldn’t be easier.

1. Bake lemon cupcakes and let cool completely. I used my favorite boxed mix – Betty! Feel free to use your own recipe. The magic of these is really the glaze anyway.

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2. Using a wooden skewer or toothpick, poke 10-12 holes into the top of each cupcake. They should only go about halfway down each cake.

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3. Mix together 2/3 cup powdered sugar and 2 tsp lemon juice with a small spatula. (I used bottled lemon juice and it was just as good, though I probably would have used real lemons if I had them.)

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4. Using the small spatula, “paint” the glaze on the top of each cupcake. You don’t need a lot, but you do want to get some on on most of the cake. It will slowly seep down into the holes and dry thin.

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That’s it!

These cupcakes were so moist and just a little tart. They were a total hit with the family, and I only wish one batch had made more!

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