Saturday, May 19, 2012

Belly Buttons

My grandma I made belly buttons! Not real ones, just candy ones! You will need…
·       Square pretzels
·       Hershey hugs ( you can use kisses but
They don’t work as well)
·       M&M’s
First take a cookie pan then put the square pretzels on it.
Place the hugs in the middle and put them in the oven.
Just leave them in there until they have melted.
Then quickly put one M&M on each.




There you have it.Enjoy.

Spring Break


I haven’t done this in forever! I am soooooo sorry. This was a long time ago, but let’s talk about spring break. I made lots of great food, but let me show you some cool pictures I took.






         My grandma taught me a cool recipe that is a birds nest!
First you make rice crispy treats. Take as much rice crispy  and put in melted marshmallow! Than get your hands wet and mold it int0 a half circle


Then put in jelly beans or whatever you want and… voila! You have a nest





I will show you the next recipe in the next post! Enjoy!

 

Sunday, April 1, 2012

Brady Birthday

It’s a little late, but…
HAPPY BIRTHDAY BRADY!
It was a little late but on March 20 Brady had his birthday!
On March 24 he had a football party! Here is a recipe to go along.

Football Whoopie Pies

I really wanted to incorporate pumpkin – it’s a great fall/winter flavor that goes perfectly with my idea of football season – so I used this recipe from Bon Appétit with just a few changes: To get a darker brown color (more similar to a football) I substituted dark brown sugar instead of the golden, and sifted about ¼ cup of cocoa into the dry ingredients.
The key here is finding a mini egg shaped pan. Apparently Wilton used to make them, but now they’re discontinued. I found mine on ebay and there is a larger and pricier version at Bakedeco.com. You might be able to find them at your local craft or baking supply store.
Make the batter according to the recipe (and my changes) then scoop them into your well-greased pan – nearly full, with tops as smooth as you can get ‘em. 18 minutes at 350 was perfect for me, so you might want to start checking them around 16 – 18 minutes – they’re done when a toothpick inserted into the middle of a cake comes out clean.
To fill and decorate them, cut each cake in half and gently brush off any large crumbs. Put a big dollop of crème on the bottom half (enough to scare you a little bit) then put the top on and gently push down. Don’t worry if it’s not perfect – you can clean around the edge with a butter knife and make it pretty.
Use a pasty bag with a small round tip to pipe on the laces. I’m not the world’s greatest cake decorator, so I used a toothpick to fix my lines. Feel free to do the same, and don’t worry if they’re not perfect. No one will notice as they stuff it in their mouth and grab another one. Yum!


Sorry, no pictures. It might be a little hard, but who doesn’t like a challenge right? Special thanks to Make Merry
That’s the blog where I got the recipe!
Peace out!!


Saturday, March 17, 2012

St.patricks day

Happy St. Patricks day!! This recipe looks so good, but first, today me, my sister and my mom went shopping1 I got the cutest dress. Ill send you picks later. Here's your St. Patrick day recipe
St. Patricks Day Cookies
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg
 Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon  mounds of batter (I used one rounded tablespoon) about 2 inches apart onto 2 buttered large baking sheets. Bake 11 to 13 minutes. Cookies will be done when they spring back when gently touched. Be careful not to over-cook. Transfer with a metal spatula to a rack to cool completely.
Mint Flavored Butter cream Frosting
1 cup (2 sticks) butter, softened
4-5 cups powdered sugar, sifted
1/4 cup milk
1/4 tsp all natural peppermint extract (You may use more or less depending on your taste preference.)

Beat butter until creamy, scrape bowl. Add 4 cups of sifted powdered sugar, milk, and peppermint extract, beat until combined. Add more powdered sugar as needed to get piping consistency.
To Assemble
Fill a pastry cone or plastic bag with the icing and attach your desired pastry tip. Pipe generously onto a cake round, covering the entire surface, and top with another cake round. Alternately, you can pile on the frosting with a spoon and smooth out with a knife. Continuing this process until all the pies are assembled.


2 cups all-purpose flour

Wednesday, March 14, 2012

National Pi Day

Happy National Pi Day! Does anyone know what Pi is? Pick me, Pick me!! It is 3.14159265! So for the special occasion, my mom’s friend, and a young women leader, Had a Pi/pie party! We all brought pies. Only one pic though L.
All of the pies

Just for the special equation, Ha ha, see what I did there??? I will give you a banana cream Pie recipe.
Banana Cream Pie
Ingredients:
4 ripe bananas, sliced
1/4 cup cornstarch
1 cup sugar
1/4 teaspoon salt
3 cups milk
4 egg yolks, beaten
3 Tablespoons butter
1 1/2 teaspoons vanilla
1 baked 9 inch pie crust
Topping:
2 Tablespoons granulated white sugar
1 cup heavy whipping cream
Directions:
1. In a medium saucepan combine sugar, cornstarch, and salt; gradually stir in milk. Cook and stir over medium heat till thickened.
2. Reduce heat, cook and stir 2 minutes more. Remove from heat.
3. Separate egg whites; discard. Beat egg yolks slightly.
4. Gradually stir 1 cup of the hot mixture into the egg yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir an additional 2 minutes.
5. Remove from heat. Stir in the vanilla, butter, and three of the sliced bananas.
6. Use the remaining sliced banana to evenly cover the bottom of the pie crust. Pour filling on top.
7. Bake in a 350 degree F oven for 12 to 15 minutes. Remove from oven, cool.
8. Prepare the topping by beating the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form.
9. Place topping onto the banana filling, chill for 1-2 hours before serving.