Birthday Blues

Last Sunday was my sweet baby brother's nineth birthday...
Yeah, he's nine already!

Ten rambunctious third graders joined Baby Bear for a jolly jumping good time

followed by pizza and the Lizard Wizard...
Precious just doesn't cover it.

I quickly volunteered to bake the cake... Actually cupcakes because that's what Baby Bear loves.

I have seen pictures of layered rainbow cupcakes, but haven't felt like I could justify making them...

Then Baby Bear's birthday came around and I knew it was fate! 

These ended up being a semi-messy labor of love, but they were vibrant and appreciated. 

He loves yellow... That's why the frosting looks like mustard. 

And the little sprinkles are slices of Sour Punch Straws... They added the perfect contrast of sour! 

How cool does the inside look? 

I almost (alllmoossstttt) didn't want to eat them. 

But oh my didn't regret it once in my tummy! 

And this was all that was left at the end of the day. 

How amazingly artistic does that wrapper look?!? 

And how did I achieve the look? 

Following the process I found here!

1 box white cake mix 

2 eggs

1 cup yogurt or sour cream (I ended up using a half cup of each)

1/2 cup milk 

1/2 cup canola oil 

Preheat oven to temperature on box. 

(You'll bake according to those) 

Beat all ingredients together for two minutes.

(This makes it so airy and wonderful!) 

Once batter is mixed dish it into three, four, or five different bowls 

(this depends on the number of colors).

Add food coloring until it reaches the shade of your liking. 

*Aside: I used Wilson food coloring because it is fantastic and doesn't give the food coloring taste.

Line cupcake pan with liners. 

(go with light colored liners... then you get the tie-dye vibe)

To layer: spoon first color into a well. 

It won't spread like normal, so use your fingers to fill the base of the well. 

Repeat as many times as necessary. 

For the second (and remaining layers) plop a spoonful on top of the previous layer and spread. 

Fill about 2/3 of the way full and you won't get too overfilled. 

Bake for the time listed on the box.

You'll know they're done when you can insert a toothpick and it comes out clean. 

Let cool, ice, and ENJOY! 

IMPORTANT: This won't make two dozen cupcakes like the box says... 

I had to make a second batch of batter at the last second to finish!

Espresso Infused Whole Wheat Chocolate Chip Cookies

This week is the celebration of two things: 

1. National Chocolate Chip Cookie Week 

2. Finals. My FINAL finals ever. 

That said, I wanted to make a really great little sweet treat that would make finals just a little bit more bearable. And these puppies, yes they make it so much sweeter! 

Simply Sweet Note: I made these with whole wheat flour, you don't have to do that, but their texture is so wonderful... A little bit grainy and just so nice. :) 

Ingredients: 

• 1 cup butter, softened
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 package instant pudding (I used vanilla, chocolate would be tasty too) 
• 1/4 cup plain yogurt (or you can use sour cream) 
• 1 egg
• 1 teaspoon vanilla
• 2 1/4 cups whole wheat flour (or white should you prefer) 
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups chocolate chips
• 3 Tablespoons espresso powder 

Directions:

1. Pre-heat the oven to 375 f. 
2. Beat the butter and sugars together until fluffy. 
3. Add the egg, yogurt, and vanilla and beat thoroughly. 
4. Add the pudding, flour, salt, baking soda, and espresso powder. Mix together completely. 
5. Add the chocolate chips. 
6. Use a spoon to scoop the batter into one inch balls and place onto a baking sheet lined with parchment paper. 
7. Cook for 10 to 12 minutes. (This is a little more difficult with the whole wheat because you can't tell if the cookies are browning... Keep an eye on them so they don't over bake!) 
8. Enjoy with a glass of milk! 

IMPORTANT! These little treats are full of caffeine... I ate three after I made them and was bouncing off the walls. Keep out of the reach of children (or you may have a major price to pay) and please consume responsibly.

This recipe makes about 30 so make sure that you have friends or neighbors to share with! :)

Ooey Gooey White Chocolate Chip Pudding Cookies

Chocolate chip cookies have always been something I have loved. But I hate when/if they are not soft, gooey, and absolutely delicious! Lauren, a mom of two and the writer of one of my favorite blogs, posted these yummy sweet treats and they quickly became one of my favorite things to bake!

I made mine a little bit different than hers (being the fan of white chocolate I am!). Check her original recipe out here.

Ingredients: 

• 1 cup butter, room temperature
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 package instant vanilla pudding 
• 1 egg
• 1 tsp vanilla 
• 1/4 cup sour cream or plain yogurt 
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt 
• 1 1/2 cups white chocolate chips 

Directions:

1. Beat butter and sugars together in a standing mixer until fluffy. 
2. Add pudding, egg, and vanilla. 
3. Add flour, baking soda, and salt. 
4. Stir in white chocolate chips (I have also added cranberries to add a fruity little twist!). 
5. Spoon onto parchment paper lined baking sheets. 
6. Bake at 375 f for 7-10 minutes. 
7. Let cool as long as you can resist on a wire baking rack. 
8. Enjoy! 

Don't forget your tall glass of milk on the side! (Or soy milk if you have allergies like mine!)

Chocolate "Crack"-le Cookies

How cool does this look!?! 

These cookies were posted by Martha Stewart on her website and they are "mmm, mmm good". My brothers and J were convinced I had laced them with some sort of crack because they couldn't stop eating them! What a great compliment as far as I'm concerned! You can catch the original recipe here! 

Ingredients: 

• 8 ounces chocolate, melted (bittersweet or sweet, whatever you like!) 
• 1 1/4 cups flour
• 1/2 cup cocoa powder 
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 stick unsalted butter, room temperature 
• 2 large eggs
• 1 teaspoon vanilla extract 
• 1/3 cup milk 
• 1 cup confectioners' sugar (plus a bowl more for rolling) 
• Granulated sugar (used for rolling too!) 

Directions: 

1. Chop chocolate into small bits and melt over medium heat in a double broiler (or makeshift one if you're like me!). **To make a double-broiler set a heat-proof bowl over a pan of simmering water.
2. While the chocolate is melting, beat butter and light-brown sugar in the bowl of an electric mixer until it's light and fluffy. 
3. Add the eggs and vanilla and beat until well combined. 
4. Add the melted chocolate. 
5. Add the dry ingredients, flour, cocoa, baking powder, and salt. 
6. Add milk. 
7. Beat until combined. 
8. Divide the dough into quarters and wrap with plastic wrap. Then chill in the refrigerator until firm (2 plus hours). 
9. Heat the oven to 350 f. 
10. Fill one bowl with granulated sugar and one in confectioners' sugar. 
11. On a clean countertop, take out one portion of the chilled dough and cut into sections (I made about 12). 
12. Drop a section into the granulated sugar and then roll into a ball. 
13. Then drop the ball in the confectioners' sugar and make sure it's covered completely. 
14. Place on a parchment paper lined cookie sheet and repeat! 
15. Once all of the sections have been chopped, dipped, balled, dipped, and placed, cook for 12-15 minutes or until the sugar is crackled nicely and the chocolate insides look not too shiny between the white sugar shell. 
16. Remove from the oven and let cook on wire racks 
17. Enjoy! 

I realized half way through with all of the dough making a constant mess on my hands to drop the dough into the granulated sugar first to keep the dough from sticking. This sugar also ensures the confectioners' sugar to stick!

Whoopie You're Home! Chocolate Whoopie Pies

So yesterday before I started enjoying the Welcome Home festivities with Jason's family for his brother, I decided to make my first ever whoopie pies! They were a little bit messier than I wanted them to be, but that's ok, practice makes perfect!

Although I've tried to stay away from box cakes since I figured how to make one without a box, I steered directly for a box this time because I wasn't sure how exactly to execute the whoopie pie... That makes this recipe really simple, but I will upgrade to completely homemade sometime!

Ingredients for the cookie/cakie part:

• 1 box Devil's Food cake mix
• 3/4 cup water
• 1/2 cup vegetable oil
• 3 eggs 

Directions:

1. Heat the oven to 350f. 
2. Make the cake mix as directed on the box, but use only 3/4 cup of water. 
3. Mix the batter together. 
4. Cover two baking sheets with parchment paper. 
5. Place 2 Tbsp scoops of batter on the sheets and place into the oven. (I used a coffee scoop that measures 2 Tbsp I bought at the grocery store!) 
6. Let cook about 15 minutes. To tell if done stick a toothpick in the middle and they're done if it comes out clean. 

Ingredients for the marshmallow fluff: (this is used in the filling for the center) 

•  3 egg whites
• 2 cups of light corn syrup
• 1/2 tsp salt
• 2 cups confectioner's sugar 
• 1 Tbsp vanilla extract

Directions:

1. In a large bowl, combine egg whites, corn syrup, and salt. 
2. Mix with an electric mixer on high speed for 8 minutes (or until thick). 
3. Turn down to low speed and add in the confectioner's sugar. (I did a half cup at a time to keep the powder cloud under control) 
4. Add the vanilla and mix until well blended. 

**Please note: This recipe makes a whole lot of fluff, so you're going to have to find something else to use this for during the week... Stay tuned for my post of leftover usage!**


Ingredients: (For the frosting filling)

• 2 cups marshmallow fluff 
• 1 cup shortening
• 1 cup confectioner's sugar
• 1 Tbsp vanilla extract
• 1 cup graham cracker crumbs 

Directions:

1. Mix the marshmallow fluff and shortening in a bowl with an electric mixer on high speed. 
2. Turn the speed down to low speed and add the confectioner's sugar. 
3. Add the cup of graham cracker crumbs. 
4. Add the vanilla extract. 
5. When all mixed together, sandwich it between two of each of the cookie/cakies. 

Such a yummy little treat! I want to make some with cream cheese frosting inside, the frosting above is more of a buttercream (which I have said before I'm not the world's biggest fan of). But so yummy and the graham cracker crumbs make a delightful little texture in the whoopie pie center! Now I must figure out what I'm going to do with the marshmallow fluff I have! 

S'more Cookies for Me Please!

S'mores were my favorite part of having a camp fire growing up. I would eat them until I felt like the sugar was exploding my brain... (They were definitely secretly sneaked because my doting parents would only allow SOOO many to be eaten!)

Here is the oh-so-delicious treat transformed to an easily portable cookie form!
(adapted from Cookies Madness)

Ingredients:

• 1-3/4 cups all purpose flour
• 1 cup graham cracker crumbs (I bought these pre-crumbled in the baking aisle... YES!)
• 1 tsp baking soda
• 1 tsp salt
• 2 sticks butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 tsp vanilla extract
• 2 eggs
• 1 bag mini chocolate chips
• 1-1/2 cups mini marshmallows
• 2 Hershey bars, broken into little pieces (I'll explain this more later)

Directions:

1. Preheat oven to 375F.
2. In the bowl of an electric mixer, beat the butter and sugars until light and fluffy.
3. Add the eggs and vanilla to the butter mixture, and mix until combined.
4. Add the flour, graham crackers, salt, and baking soda and mix well.
5. Stir in the chocolate chips.
6. Use 2 tablespoons or a medium-sized ice cream scoop to drop rounded tablespoons of dough onto cookie sheets.
7. Bake for 7 minutes and remove from oven.
8. Push a few marshmallows into each cookie.
9. Break the Hershey bar on the lines of the little segments. Then break the segments in half.
10. Push the chocolate into each cookie and return to the oven to bake an additional 3-4 minutes.
11. Remove from the oven when the marshmallows are puffy and a little bit browned.
12. Allow to cool on a wire rack.
13. Pour yourself a glass of milk and enjoy the deliciousness!

Red Rider Cookies

These are a family favorite in my house. So delicious and sure to brighten up ANY day!

ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 stick unsalted butter, softened

1 cup shortening (butter flavored Crisco is my favorite!)

3/4 cup granulated sugar

3/4 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups old-fashioned oats (not instant or quick-cooking)

1/2 bag chocolate chips

1/2 bag white chocolate chips

2 teaspoons red food coloring

1/2 cup shredded unsweetened coconut

Vegetable-oil cooking spray

directions:

1. Preheat the oven to 350 f.
2. With an electric mixer cream butter, shortening, and both sugars on medium high.
3. When light and fluffy reduce to a medium speed, add eggs and vanilla.
4. Drop mixer to low speed and add the flour, baking soda, salt, and baking powder.
5. Beat in the oats, chocolate chips, and coconut.
6. Coat baking sheets with cooking spray.
7. Use a tablespoon to drop the dough onto the prepared baking sheets about 2 inches apart.
8. Bake until the edges of the cookies begin to brown (this is a little difficult to tell with the red, but just keep your eye on them!) about 15 to 18 minutes.
9. Transfer the cookies to wire racks and let cool.

Jason's rating: 5/5 stars. Well, he loves these! He always has. :)

Terrifically Toffee Brownie Bars

This delicious little number is so simple it should cook itself, but I promise it will get major props from anyone you share it with (or even just for yourself!).

ingredients:

• box of brownie mix (and the ingredients needed to make the brownies -eggs, oil, water, etc)
• two king-size chocolate bars with toffee (I used Symphony because it's my mama's favorite!)

directions:

1. Turn the oven on to the temperature listed on the package. (mine was 375 f)
2. Prepare the brownie mix as directed on the box. (add ingredients and mix)
3. Line a 9x9 or 8x8 baking pan with tin foil.
4. Spray the tin foil liner with baking spray.
5. Pour half of the batter in the bottom of the lined pan.
6. Unwrap the chocolate bars and use to cover all of the batter in the bottom of the pan.
7. Cover the chocolate bars with the rest of the batter.
8. Bake it in the oven for the time directed on the package.

**To see if the brownies are done cooking, use a toothpick stuck in the center of the pan. If the toothpick comes out clean the brownies are all done!

Jason's rating: Jason was at work when I made these for a friend so he didn't get to try them. But I have more of the supplies so I'm going to make them for him this weekend... but I'm sure they are a 5 star rating... Chocolate, toffee, and warm brownies are a combination for success!

Sinfully Sweet Red Velvet Cupcakes

these delicious little treats are good enough to be on the red carpet! so yummy! i made them on friday during a baking frenzy but haven't had time to post with all of the craziness of this weekend (going to the fights, a gun slinging double date, and a half marathon!) but now i have time to catch up!

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup cocoa powder
• 1/2 cups vegetable oil
• 1 1/2 cup buttermilk, room temperature
• 2 large eggs, room temperature
• a splash or two of red food coloring
• 1 teaspoon white distilled vinegar (or apple cider vinegar if you forget the distilled vinegar at the house you're taking care of while it's owners are out of town like i did!)
• 1 splash vanilla extract

Directions

1. Preheat the oven to 350 degrees F.
2. Line 2 (12-cup) muffin pans with cupcake papers.
3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
4. Add the the flour, sugar, baking soda, salt, and cocoa powder to the wet and mix until smooth and thoroughly combined.
5. Divide the batter evenly among the cupcake tins about 2/3 filled (or 1/3 of a cup in each little well).
6. Bake in the oven for about 20 to 22 minutes, turning the pans once, half way through.
7. Test the cupcakes with a toothpick for doneness.
8. Remove from oven and cool completely before frosting.

and for the delicious and absolutely heavenly cream cheese frosting:

Ingredients

• 1 box confectioner's (powdered) sugar
• 1 stick butter
• 1 package cream cheese (in the little cardboard box thing, not the pot)

Directions

1. Combine all three ingredients in a large bowl.
2. Mix using a handheld electric mixer (or a standing mixer)
3. Spread onto cupcakes with a butter knife or use a piping bag.
4. Finish with a berry and some sprinkles (or a chocolate kiss!)

**It's important to note, the frosting will seem like it's not working out, but let it mix... Suddenly it magically becomes perfect and it's so delicious!

Jason's rating: 5 stars!
Yipee he loves them! He ate four or five of them over the weekend... and I loved them muchos as well!

Banana Bread Bonanza!

So I had three bananas that I let get absurdly ripe - beyond the point of tastiness - and I decided that since I wasn't going to eat them myself, I would bake them into a delicious little loaf of yumminess! I found a bunch of recipes online and found this one to be my favorite... However, I definitely put my own twist on it all.

ingredients:

• 1 stick butter, at room temperature, plus more for loaf pan (or use Pam like I do!)
• 1 1/2 cups all-purpose flour, plus more for pan (not too much more for the pan)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 large very ripe bananas
• 1 teaspoon cinnamon
• 1 cup granulated sugar
• 2 large eggs
• package of dried banana chips
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

directions:

1. Preheat the oven to 350 degrees F.

2. Butter and flour a 9 by 5 by 3-inch loaf pan. (Don't be too excited on the flour or it cooks to your bread and makes it a little creepy on the crust... I found this out the hard way!)

3. In a small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.

(this is best done after a stressful day... or week!)

4. Add the cinnamon to the mashed bananas and mix in to the texture.

5. In a large bowl, use a hand electric mixer or stand mixer to cream the butter and sugar together until light and fluffy.

6. Add the eggs, 1 at a time, and mix.

7. Stir in the mashed bananas, sour cream, and vanilla and beat until just combined.

8. Add the flour, baking soda, baking powder, and salt.

9. Mix all of the ingredients together until thick and well combined.

10. Pour the batter into the pan.

11. Add banana chips to the top of the bread to add a little crunch (and cute detail!)

12. Bake for 1 hour and 10 minutes.

13. Let cool for 5 minutes in the pan then turn out onto a wire rack (or wooden cooking board if you're like me and don't have a wire rack) to finish cooling.

14. Slice and serve with butter.

Jason's rating: 4
He said it would be better with nuts in it... But he just had his wisdom teeth out so I skipped them... Easy to add next time! And if you add a 1/2 cup of pecans (in step 8) you'll be good! He also said he felt like it was cooked too long... I have to agree (but just note, I am still cooking in a foreign kitchen so I'm struggling getting to know the oven... Other bakers will understand - I hope).

leftovers all by my lonesome

my dearest jason had his wisdom teeth removed this afternoon so i'm eating alone tonight and with all of the leftovers from my cooking this week i'm having my thai chicken curry soup. it's even more delicious after it sits for a while... the flavors seem to fuse and just have more fun together on your tongue!

tomorrow i'm planning on making banana nut bread so stay tuned for that adventure... i've never made homemade bread!