Archive | July, 2011

Guess what!?

31 Jul

Compulsive bakers are people too.

(shocker! I know)

And sometimes we are a little lazy and don’t want to measure everything.

So I thought I’d show you the tasty things I have made from a box in the last few days…


Chocolate Chocolate Chip Muffins

Breakfast of the real champions

I would like to personally thank the brilliant person who decided that you can have what-is-essentially-a-cupcake-without-frosting for breakfast.


Beautiful Raspberry Tart

The way a "tarte" should be

from Trader Joes!

It has been a GREAT weekend!

Maybe I will make Chocolate Pudding for dessert…

(won’t that be fun to photograph :/ )


♥ k


Mint Julep Cupcakes

26 Jul

Chocolate Mint Julep cupcakes

1/2 cup butter, room temperature

1 cup sugar

4 eggs

4 ounces bittersweet chocolate, melted and slightly cooled

1 cup all-purpose flour

1 teaspoon vanilla extract

2 1/2 teaspoons mint extract

1 tablespoon bourbon

Preheat oven to 350°F. Grease and flour or use cupcake liners on one cupcake pan.

In a mixing bowl, cream butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in eggs one at a time. Mix in melted chocolate, flour, vanilla, and mint extract. Stir in bourbon. Spoon into the pan and bake 15 minutes or until a toothpick inserted comes out clean. Let cool completely.

Minty Whipped Cream

16 ounces cream cheese

1/2 cup confectioners sugar

1 cup heavy cream

1/2 teaspoon mint extract

Beat cream cheese and confectioners sugar in a mixing bowl. Beat in heavy cream and mint extract. Refrigerate.

Spiked Chocolate Sauce

1/4 cup heavy cream

1/2 cup sugar

2 ounces semisweet chocolate, chopped

1 tablespoon butter

1 tablespoon bourbon

In a saucepan over low heat, whisk together cream, sugar, chocolate, and butter until smooth. Remove from heat and stir in bourbon. Let cool at least 15 minutes.


12 sprigs fresh mint (optional)

Split the cooled cupcakes in half placing the bottom on individual serving plates. Top with cream. Replace the tops and spoon the sauce over them. Garnish with mint sprigs. Enjoy!

adapted from Booze Cakes

With friends

26 Jul

Everything is better with friends! Dinner, chillin’, movies, being bored, taking pictures, going to the beach, watching True Blood…

Case in point:

On Sunday night, my best friend and I along with our boyfriends got together for dinner/True Blood/dessert at their beach house. We had hot links, tri-tip, coleslaw, black-eyed peas (haha), awesome cornbread, candied yams, and of course sweet tea.

So delish! Eating out on the deck overlooking the marina.

And I made these reallyawesomeandcool cupcakes.

And we watched Working Girl. So funny to see all those movies stars young and very stylish (for the 80s!)

Super fun :) Let’s do it again next week!


♥ k

Streusal-topped Peach Blueberry Pie

25 Jul

Peaches are tasty.

We have three peach trees.

Which means we have around a billion peaches (times three) when it’s peach season.

And, of course, they are all ripe at the exact same time.

So the artiste brother helped me make this:

Peach Blueberry Pie with Streusel Topping

1   9″ unbaked pie crust (see Lemon Meringue Pie for recipe)


4   cups peeled and sliced peaches (I used about 10 small peaches)

1   cup blueberries

2   teaspoons lemon juice

1/4   cup brown sugar

1/2   cup granulated sugar

1/2   teaspoon cinnamon

4   tablespoons cornstarch

pinch salt


6   tablespoons cold butter, cut into 1/2″ cubes

3/4   cups flour

1/2   cup brown sugar

1/2   teaspoon cinnamon

Preheat oven to 500° and place a foil-lined rimmed baking sheet on the bottom rack.

Prepare the crust; refrigerate the dough-lined pie dish until the filling and streusel are ready.

To peel the peaches: Bring 3 quarts of water to a boil in a large saucepan and fill a large bowl with 2 quarts of ice cubes and water. Score an X on each peach opposite the stem end and immerse in boiling water for 30-60 seconds; time depends on ripeness of peaches.  Remove peaches to bowl of ice water with a slotted spoon. Let rest approximately 1 minute until cool.  Start peeling at the scored X, lifting the skin off in strips.

In a medium bowl mix sugars, cinnamon, cornstarch and salt until uniform.

Place sliced peaches and blueberries in a large bowl. Add lemon juice. Fold in sugar mixture until peaches are evenly coated. Set aside.

For the streusel: Use a pastry blender to mix butter, flour, sugar and cinnamon until it resembles crumbs.

Turn oven down to 375°

Retrieve the unbaked pie shell; fill with peach mixture. Sprinkle the streusel over filling, covering completely. Place pie on baking sheet and bake for 45-50 minutes until the filling bubbles and the top is golden brown.


Happy Friday!

22 Jul

It’s like the weekend now and that means today is a good day!

TGIF, right?

So I thought I would take a minute and show you the AWESOME things I want to make.


1) Lime & Blackberry Italian Meringue Pie

Thanks for the lovely pic BonAppetit!

2) Chocolate Dipped-Strawberry Meringue Roses

This pretty picture is from

3) Lemon Macarons with Lemoncello Buttercream

Thanks again to

4) Chewy Chocolate Chip Cookie Bottomed Vanilla Cupcakes

I love How Sweet! Thanks for the pic!


Those are the newest additions. Now I must go clean up from making more Lemon Curd….


♥ k

Strawberry Glacé Pie

20 Jul

9-inch baked pie shell

6 cups fresh strawberries (about 1.5 quarts)

1 cup sugar

3 tablespoons cronstarch

1/2 cup water

3 ounces cream cheese, softened


Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool.

Beat cream cheese until smooth and spread on the bottom of baked and cooled pie shell. Fill shell with remaining berries (sliced, quartered, or left whole); pour cooked berry mixture over the top. Chill at least 3 hours or until set. Enjoy!

Be sure to let it set! Otherwise it could leak like this ^


~Use 6 cups of raspberries instead of strawberries

~Serve with lightly whipped cream

~Use more cream cheese and spread up the sides as well

~Add sugar and coco powder to cream cheese to make it chocolate-y or melt dark/semisweet chocolate on the crust, let set, then spread on cream cheese

The possibilities are endless!

Happy Baking!


recipe adapted from Betty Crocker


20 Jul

What a crazy day!

There was much baking and eating.

I roasted some garlic for dinner to make roasted garlic parmesan mashed red potatoes

And some drinking.

Pinot grigio in twin 1's painted wine glass

We bought Oreos and made crazy peanut butter cookies and cream brownies from the amazing How Sweet blog for dessert. I think the piece I ate negated the 3+ mile walk I took earlier; you know how I hate to be in the negative calorie range, makes me nervous.

Birthday cookies

And I made the yearly batch of Chocolate Crinkles for Uncle Dave’s birthday. They are his favorite cookie of all time. This time we made them extra special with mini chocolate chips. Face it, everything is better with mini chocolate chips.


Chocolate Crinkles

(from Betty Crocker’s Cooky Book ©1977)

1/2   cup oil

4   ounces unsweetened chocolate, melted

2   cups sugar

4   eggs

2   teaspoons vanilla

2   cups flour

2   teaspoons baking powder

1/2   teaspoon salt

3/4   cup (approximately) mini chocolate chips

1   cup powdered sugar

Mix oil, chocolate, and sugar. Blend in eggs, one at a time, until well mixed. Add vanilla. Stir flour, baking powder, and salt into oil mixture. Stir in mini chocolate chips. Chill dough several hours or overnight.

Heat oven to 350°

Drop teaspoonfuls of dough into powdered sugar; rolling to cover dough completely. Place 2″ apart on greased or parchment covered baking sheet.

Bake 10-12 minutes.

Makes about 4 dozen cookies.


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