For our New Years Eve party, my sister and I baked and decorated a simple vanilla cake with icing and fondant. We modified the recipe slightly by adding a pinch of salt and increasing the milk to 3/4 cup. The cake was a huge hit, and the party was awesome after a week of sickness :)
I wish all of you a very very happy 2013, filled with family, friends, and fortune :)
I while ago, my sister, cousin and I made Butterfly cupcakes using M&M’s, Pretsels, and chocolate covered almonds! We used a very basic recipe, but had a lot of fun with the decorating. Here they are!
Instead of baking more Scones, I decided to use the frozen blueberry’s to make THIS blueberry oat bar recipe. I only modified the recipe by cutting down the sugar to 1 cup. It was such an AMAZING recipe, and these bars turned out FANTASTIC! I just couldn’t get enough of them, and I’ll definitely be making this recipe over and over again.
Also, the same day I baked these, I decided to bake portabello mushroom pizza’s as a snack. For my pizza’s, I cut the stem off the portabello mushroom (After wiping, and NOT washing them since mushrooms soak up water) and rubbed the cap with a bit of olive oil and placed them top-down on the pan. I baked it plain for 10 minutes. I then added a layer of pasta sauce, a lot of spinach, some sun dried tomatoes, and feta cheese. I put that in the oven for another 25 minutes. Though they tasted good, the mushroom base didn’t seem baked enough for me. Also, for those of you vegetarians who haven’t prepared portabello mushrooms before, they smell a lot like meat, and the dark scales under the mushroom are a mess. I don’t think I’ll be making those at home anymore, and I’ll stick to eating portabello mushrooms (Which I do love) at restaurants!
After a coworker made these amazing S’mores cookies using this recipe from the domestic scientist , I also decided to give them a try!
I used the suggestions to push the marshmallows into the cookie batter after putting them on the cookie sheets, and using half of the recipe. I modified the recipe slightly by using 72% cocoa dark chocolate instead of regular milk chocolate. Since this recipe is already very sweet, I would definitely recommend doing that!
One thing I had difficulty with, was that the chocolate melted in the oven, so I had to refrigerate the cookies before peeling them from the cookie sheet. However, they were still amazingly chewy, and definitely my favourite cookie recipe to date!
This is the cookie dough placed onto the sheet with Marshmallows pushed in. I am always amazed when people make their cookies into perfect circles.
These are the cookies half done in the oven. I had three trays going at a time.
And MOST importantly, the final result!!
Two nights ago, I made delicious peanut butter cookies using the cooking directions on the back of the Kraft Smooth Peanut Butter jar.
The results were surprisingly delicious, and even less work than buying cake mix in a box. I am also happy that they turned out chewy and not crunchy.
1 cup Kraft smooth peanut butter
1/2 cup Sugar
Preheat the oven to 325 degrees. Mix all the ingredents and make mini balls (about an inch wide) spaced 2 inches apart on a cookie sheet. Bake for 10-15 minutes.
Though the batter was definitely VERY sticky (Hence hard to make into perfectly round cookies, and definitely hard to score with a fork), the result was pretty good. Plus, preparation time was SO quick!
Just incase these cookies failed, I also made a batch of Pillsbury Chocolate chip cookies. Yum!