Sunday, July 29, 2012

Peaches, Peaches, and More Peaches!

My mother-in-law graciously provided us with a box full of Colorado peaches. We have been eating them fresh and juicy, but decided we would probably not get through all of them quickly enough.

Today I made Sour Cream Peach Pie with struesel topping.

And then I made a Peach Coffee Cake with struesel topping. I do so love struesel toppings!!

More photos after we cut into these treats!

Tuesday, July 10, 2012

Hello Kitty Fondant Cake

On the inside: luscious homemade lemon cake, butterceam frosting with a dash of lemon juice.

This cake was a no brainer to figure out. Cut a cake with ears and cover with pure white fondant, add whiskers, eyes, a nose, and a bow. It came out just as I imagined!

Fire Truck Cake

Saturday, May 12, 2012

Congratulations Austin!

Thanks for asking me to make this cake Stacy! I had a lot of fun doing it. I love this kind of piping. I loved making the frosting, tinting it, tasting it to make sure it was ok, and then watching it all come together on the cake itself. The cake is the MOST amazing chocolate cake. There was not cake to sample as it baked leveled. I love it when that happens, only it does mean no cake scraps to sample. :)

Wednesday, February 8, 2012

Valentine's Cookies

I found this recipe in the latest issue of Taste of Home Magazine. In one word? Amazing!!!!

They are easy to make, the kids had a great time with the sprinkles, and they taste like thin mint cookies. Need I say more?

My only suggestion is to make a double batch. One makes a tiny ball of cookie dough.

Chocolate Mint Hearts(or whatever shape you want).

10oz bag mint chocolate chips, divided
1/4 cup butter, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla extract
1 1/4 C. all purpose flour
3/4 tsp. baking powder
3/4 tsp salt
1/4 tsp baking soda
1/4 C. shortening

Melt 1/2 C. chips in microwave safe bowl, stir often to prevent burning! In a small bowl, cream butter and sugar. Beat in the egg, vanilla, and melted chocolate. Combine dry ingredients in a bowl and then gradually add to the chocolate mixture. Form a ball and let it chill for about an hour in the fridge.
On a floured surface, roll to 1/4 in thickness, no more! They are better thin.

Bake 2 in apart in a 350 degree oven for 7 minutes. Cool on wire racks.

When the cookies are cool, dip the top half of each heart in the rest of the melted mint chocolate chips. Place on wax paper and add sprinkles. It's easiest to put sprinkles in a bowl and then use your fingers to apply them to each cookie.
Refrigerate until set and then enjoy!!