Cabury Cookie Brittle
Do you ever have those instances where something you intend to do totally flops but ends up turning into something great? This Cabury Cookie Brittle is one of those something greats! I guess by traditional brittle standards, these should be much crispier, but I much prefer a soft sugar cookie to a crunchy one any day!
I started with a roll of Pillsbury cookie dough, and pressed it into a skillet. I have never baked with a skillet before, but it was on my list of new things to try. It was very easy and I was pleased with the results.
I did a little research on skillet cookies and the first thing I learned is that even if you think the cookie isn’t done; take it out of the oven if the edges are golden. My cookie was still “soupy” looking when I removed it, but the heat of the pan continues to cook it after it’s removed. The second thing I learned is that they have to be totally cooled before you even begin to try to remove them from the skillet. I know most people just cut the cookie and eat it from the pan, but that doesn’t work for me! Continue reading
I fell in love with small portioned desserts after I made Champagne Cupcakes for Two on New Years Eve. The thought of enjoying cupcakes without having to make a huge batch (and then feel guilty about eating them all) was just awesome! I have been testing and consuming desserts in small batches ever since. I recently purchased the cookbook, Small Batch Baking by Debby Maugans Nakos. I made the mocha cupcakes, filled them with Bailey’s Irish Cream infused ganache and topped it off with Chocolate Bailey’s Irish Cream whipped cream!
This cookbook has the perfect mocha cupcake. It reminds me of my favorite chocolate cupcake. The espresso taste is prevalent but not overwhelming. The sour cream in the recipe helps maintain a moist, light center. Besides, who doesn’t love a boozy cupcake?
This recipe is from Small Batch Baking by Debby Maugans Nakos. If you like to bake for just a few, I highly recommend checking out this book. It is full of mini cakes, pie, cookies and tons of other desserts!
Here we are almost done with the second week in March, with 8 days left until St. Patty’s Day! I think it’s time I bring you something green! Last week, when I made the Cake Ball Stuffed Chocolate Chip Cookie, I knew that I wanted to make a green and gold version. I call these Funfetti Pot ‘O Gold Cookies!
I started with my grandmother’s sugar cookie, dyed it green, and then stuffed it with a golden yellow cake ball. Better yet, I added some sprinkles to my cake ball to make it resemble a funfetti cake ball!
My grandmother’s sugar cookie is more of a butter sugar cookie than a sugary-sugar cookie. Therefore, I added a bit more frosting to the cake crumbs to enhance the sweetness. I found these adorable four leaf clover sprinkles at my local cake supply store, which I used on top of my cookie to add a little bit more green! Continue reading
Chocolate Cupcakes with Brownie Batter Frosting
Okay, so yesterday I told you about the Cupcake Camp Conejo Valley. Today I am talking cupcakes. I baked and frosted more than I have ever before. My list of ingredient included 22 eggs, 18 sticks of butter, 3 lbs of powdered sugar, 6 boxes of cake mix and 4 boxes of brownie mix! I baked 13 dozen cupcakes and made 16 pounds of frosting. It was awesome! The cupcake I am sharing today is a Triple Chocolate Brownie Cupcake.
Whew! This weekend flew by!! If you follow me on Facebook, Instagram or Twitter, you were probably sick of hearing about all the baking I was doing! I spent all day Saturday baking 170 cupcakes for the 2nd Annual Cupcake Camp Conejo Valley hosted by Cupcakes for Cancer. The event was held at the Westlake Village Inn in Westlake, California. This was my first year participating, and as such, my level of excitement was competing with my level of nerves.
It took me several weeks of baking to determine which cupcake I wanted to make, and this would be the largest batch of baking I have ever done. I decided on Triple Chocolate Brownie Cupcakes! They were a HUGE hit and I got rid of every last one (if you include the 6 I gave to my neighbor because she was so awesome)! Be sure to come back tomorrow, I am going to share the recipe with you!
Tower of Cupcakes
I was instantly overwhelmed by the numbers of cupcakes, variety of flavors and level of effort put into the event. I am not sure how it breaks down, but I was told there were 60 bakers showcasing their creations including professionals, amateurs and youth bakers. I estimated there was at least 1000 people in attendance, but I am sure there were more!
Blakely Colvin and her sister-in-law Asia. Blakely is the founder of Cupcakes for Cancer
A huge thank you to Blakely and her mother, Stephanie for organizing such a massive event! I would also like to thank all my friends and my boyfriend and his family who helped me prepare for the event and to those who came out to the event to taste some cupcakes! For me, this was my first public appearance since I started Beyond Frosting. Continue reading