Cookie Favors

Check out Melanie's blog to see the Cookie Favor tutorial I put together!

Homemade RingDings

Or (if you weren't from the East Coast) as I knew them as a kid, Ding Dongs! I used a scalloped scone cutter, because I only had a huge smooth one . . . so these were tall and ridged. Also used this recipe from Beantown Baker. I found my ganache seemed a little more "sticky" than I would have preferred. Next time I'll cut back on the heavy cream. But otherwise SUPER delicious :)

All Natural Lemon Lime Jello Shots!

It's finally getting really warm around here. Perfect time for jello shots! I've recently put together a pretty easy tutorial for the cool new website Sadierae+Co.! It's a super light and refreshing snack for a party or just anytime. 

What's nice about the recipe is that you can exclude the alcohol to make it just layered jello, or switch up the flavors by using other fruit (or veggie) juices!

If you'd like to find the entire recipe and tutorial check it out on Sadiera+Co.

Brown Butter Rice Krispie Treats

1/4 cup butter

1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows

6 cups Rice Krispies cereal

In a large saucepan, melt butter over low heat. At this point, continue to cook butter until is begins to brown as light or as dark as you like. Make sure not to let it burn.

Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.

Stir in the Rice Krispies cereal, coating them well with the melted marshmallow mixture.

Press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper.

Cut into squares when the mixture cools.

Easy Donuts

In high school I participated in a Kiwins fundraiser where we sold malasadas at the county fair. To my surprise, instead of homemade dough for the donuts, we used biscuit dough from the can (the kind that pops when it's opened!). We fried them up in oil then tossed them in plain granulated sugar. And they were so perfect warm. I now use the same idea for different types of donuts.

I used a pastry tip to cut the hole in these donuts and fried them in canola oil. After draining, I toss them in glaze while they are still warm, so they absorb it better. And that's where your creativity with this can be endless. This is my glaze recipe (no measurements, just taste)

Plain Glaze

Confectioners Sugar

Almond Milk 

Vanilla Extract

Honey 

Melted Butter 

You can make all sorts of variations to this recipe. Add melted chocolate, or strained fruit, lemon zest. You could even dye the glaze a color to match a themed baby shower or wedding.

Softening Butter

I rarely use the microwave for anything, including softening butter. A really great way to make the job go by quick is cutting your butter into bite sized pieces and letting is sit at room temperature. It should soften quickly!

Best Creme Brûlée French Toast Ever

This is probably the best french toast I've ever made & had! One day I thought, why don't I try soaking old bread in Creme Brûlée cream and frying it?

Amazingly yummy, moist and perfect! I used Alton Brown's Creme Brûlée recipe, but instead of pouring the batter into ramekins I poured it into a large pan to cover a loaf of old (semi-hard) ciabatta bread, cut into slices. I let it soak over night in the fridge. The next day I melt butter and a little sugar (for the brulee part!) in a pan and fry each slice until golden. 

Ingredients

1 quart heavy cream
1 vanilla bean, split and scraped (or a TBS of vanilla extract)
1 cup vanilla sugar, divided
6 large egg yolks

1 loaf stale bread, sliced

Directions

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. (if using vanilla extract, do not put it in yet)

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Let it cool, then add vanilla extract into the mixture. 

Line a large pan with bread slices. Pour egg mixture over bread and cover with plastic warp. Refrigerate. 

In a large frying pan melt butter and a sprinkling of sugar. Fry each slice of bread in butter & sugar mixture until golden brown. 

Top with maple syrup, or fresh fruit.

SO GOOD!

Seeding Method for Tempering Chocolate

 

This is the Seeding Method in which to melt & Temper chocolate.

Using a double boiler method. Melt two thirds of the chocolate you plan to use, over simmering water  until it reaches 120°F for Dark Chocolate, 116°F for Milk Chocolate, or 114°F for White Chocolate. 

(be careful not to let moisture from the steam come into contact with the chocolate or it will seize up -- no bueno :/ )

I like to chop the remaining chocolate into small pieces for easier melting. While continuously stirring, begin to add remaining third of chocolate into the first batch. This lowers the temperature of the initial chocolate. This also adds new crystals to the chocolate. Watch your thermometer until it reaches 84°F for Dark Chocolate, 81°F for Milk Chocolate, or 79°F for White Chocolate.

Now you are going to bring the temperature of the chocolate finally to 89°F for Dark Chocolate, 86°F for Milk Chocolate or 82°F for White Chocolate. Do this by putting the chocolate back over the double boiler on a very low setting. Watch carefully until it finds the right temperature. Now you can use in molds and other decorative projects.

That's it! Tempering chocolate is preferable when making chocolate candies and decorations because it allows the chocolate to be come shiny and crisp, lending for a beautiful presentation.

remember these peanut butter cups!

A Easter Birds Nest is my Fave!

I made these simple easter treats for Melanie's youaremyfave blog :). White chocolate Birds nest! Find the instructions to put them together there. Happy Chocolate making.

Easter Treats . . .

Working on a project for Easter . . . instructions to come.

Baking Cupcakes

I picked up the newest special edition of the best of Martha Stewart Living Cakes & Cupcakes magazine. I was so inspired by the cover, that I baked my own yellow butter cupcakes with chocolate swiss meringue icing. 

There is a cute cupcake shop in NY that makes the most beautiful flower decorated cupcakes, and I've been wanting to make something like this . .  here is my first attempt.