Happy 4th bday to my beautiful niece, Madison.
“My little pony” is her new obsession if you can’t tell
Food, Pastries and more boring stuff!
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14 layer bday cake…Yeah, this one took a while
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It’s a Christmas miracle, I didn’t screw up the Buche de Noel! (Always a happy surprise when trying a new recipe)
Have a happy and food filled holiday to all who are celebrating today and to everyone else, have a happy and food filled normal day!
Also pictured, last tray of rainbow cookies I’m making in the year 2012!
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Here it is
Cupcakes with moustaches
Happy 70th Pops
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HEY ADULTHOOD
go fuck yourself
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Pretty cookie pics I took before hopping around like a little elf dropping these off to friends
I love this grossly cute holiday
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Chocolate Whoopies with a Peanut-Butter Buttercream
Lil’ guys keep crowding each other
Tried out a new whoopie-pie recipe, Martha’s (of course)
Last baking for a while, going to store up my fat cells for my trip to NYC in a few weeks
I’ll need all the fasting I can get before then (and by fasting I mean not eating sticks of butter)
Recipe: http://www.marthastewart.com/335347/peanut-butter-whoopie-pies
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Let the Pumpkin-spiced baking begin! (or end)
I ate too many, thank you once again Martha Stewart.
Pumpkin cupcakes: http://www.marthastewart.com/317069/pumpkin-cupcakes
Light and moist with all the flavors of pumpkin pie you want.
I used my own Cream Cheese frosting recipe (equal parts cream cheese and unsalt.butter, lots of confect. sugar -to taste- and a little vanilla) OR there is a recipe for it on her website.
Also, used a store-bought black fondant for decoration along with fall-inspired sprinkles
Enjoy! and don’t eat 3 in one sitting like I did!
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Samoa-ish Cookies
This is the problem with following random recipes online:
They usually suck.
I wanted to use one of the Shortbread versions…Caramel coating a thin cookie covered in chocolate and coconut; opposed to the actual cookie which is mostly Corn Syrup (but tastes oh-so-good)
The first mistake I made was using those Kraft caramel chews…They start off hard as a rock, you melt them and then they become hard as a rock once again, but in different form.
By the grace of the sugar gods I happened to have some “Hot caramel sauce” in my fridge (big surprise) and used that as the binder instead.
If I would have known what a hassle it was to use the Kraft stuff I would have just made my own caramel!
Next time I’ll just stick with Trefoils
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Working with candy today
Looking forward to the familiar burns that come with not using a candy thermometer, thus having no idea when boiling hot caramel is about to shoot onto your arm
