Sunday, June 30, 2013

d.i.y. cupcake toppers for birthday cupcakes

It's a brother & sister birthday today and to keep it fun and festive, I used these cute circus animals from this post.

I like to have on hand anything I can use for turning nothing into something. For the birthday toppers I cut out circles from colored paper, used my alphabet stamps, hole punch, Sharpie and skewers.

Simply cut out circles, stamp what you want it to say, punch a couple of holes and push a skewer through it.


Had to sprinkle on some confetti sprinkles too because kids love anything with sprinkles on them!!!

Happy Birthday Alvaro & Dahlia!!!

Saturday, June 29, 2013

popitbaby pops

A year ago I was involved in helping develop popsicle recipes which I blogged about here. My dear friend's popsicle truck baby was finally born last week. 
Check out popitbaby......

photo by Nicholas Prakas Photography

I just adore their bright green, vintage Citroen truck.....

happy   fresh   smart

They have a yummy seasonal watermelon mint, refreshing citrusy mixes, and creamy frozen drinks on a stick like Thai tea and iced coffee.

It was a warm and sunny day today in NYC. Perfect day for a pop!!!

If you see this cute green truck on the streets of NYC, pop by and grab a bar of sunshine on a stick!!!

Popitbaby will be popping up all over NYC and beyond. Follow their Facebook page (and "Like" them too!!!) or catch their latest whereabouts and flavors on Twitter.

Friday, June 28, 2013

a pink ombre birthday cake

Ombre frosted cakes are totally new for me and they fit perfectly into my no-fondant rule.....

This cake was made especially for Roseanne. I thought the rose-like swirls were quite apropos.

Who doesn't love massive swirls of buttercream???

Happy Birthday Roseanne!!!

Friday, June 21, 2013

24 dresses.....

I was super excited when this order for bridal shower cookies came across my Inbox from a repeat client. Thanks Courtney!!!

Icing cookies with pure white royal icing is always tricky. You never know when a speck of dust can come flying over and land on your cookies while they're drying OR worse when the icing dries antique white. Trust me, I speak from sad cookie experiences......

But I think I got it right this time!!! 

What I'm loving most about these cookies is that each one is completely different. Party guests can choose a dress that suits them best.

Simple designs of lines, dots, bows, pleats and ruffles.....

Saturday, June 15, 2013

sweet sunny corn muffins

A sunny day = sweet sunny corn muffins!!! 
And an iced coffee too!!! :)

I've been craving corn bread lately and I set myself on a mission to find the most delicious recipe. Last night when I found Dorie Greenspan's recipe for corniest corn muffins, I just knew that when I woke up this morning I was making them. Mission accomplished and they are delicious!!!

I just love an easy recipe! Mix and bake. 
It's that easy.....

Sweet Sunny Corn Muffins
thank you Dorie Greenspan
makes 6 - 8 large muffins

1 cup all-purpose flour
1 cup cornmeal
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoons salt ***I used 1 teaspoon of kosher salt***
pinch of nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter - melted and cooled
3 tablespoons corn oil ***I didn't have corn oil, so I used veg oil***
1 large egg
1 large egg yolk
1 cup corn - fresh/frozen/can (drained)

Preheat oven to 400ºF. Line a muffin pan with liners or spray with baking spray.

In a medium bowl whisk together flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg (if using).

In a measuring cup, measure your buttermilk the add you egg and yolk, oil and melted butter. With a rubber spatula, carefully mix wet ingredients to your dry ingredients; fold to combine. It's OK that the mixture looks a little under mixed and lumpy.

With a scoop, evenly distribute your batter into your liners. ***I made mine large here, but you can easily get 12 muffins if you use standard cupcake liners.****

Bake for 15 - 18 minutes for regular sized muffins, 20 - 25 minutes for large ones.

Remove from oven and cool on a wire rack.

Eat warm plain or slather with more butter!!!

Sunday, June 9, 2013

new faux baked goods on etsy

So when I'm not actually baking something in my kitchen, I'm "making" faux baked goods!!! Here are a few new items I have added to my Etsy shop.

 Chocolate eclairs.....

Faux-stess cupcakes.....

Whoopie pies.....

And a French patisserie inspired set of 4 macarons, 2 croissants, 2 petit fours, 2 cupcakes and 2 chocolate eclairs.

These are all fat & gluten free!!!

Please visit my Etsy shop. :)

Saturday, June 8, 2013

cinnamon biscuit rolls

Who wants to wait around for dough to rise for cinnamon rolls when you can whip up a batch of cinnamon biscuit rolls and eat them warm and drizzled with icing in less than an hour? 
I do! I do!!

The first time I made these, they were good but I knew they could be better. And after my second attempt at making these, they still could be even better! I tweaked the recipe a bit by adding more flavor and I'm pretty close to making them the best that they can be.

Cinnamon Biscuit Rolls
adapted from the brown eyed baker's blog
makes 12 

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup sour cream
1 cup heavy cream

1 tablespoon unsalted butter - melted
3 tablespoons dark brown sugar
2 teaspoons cinnamon
pinch of kosher salt
1/2 vanilla bean - seeds removed

Preheat oven to 425ºF. Lightly butter a 9-inch round pan. ***I used a glass round pan here.*** Place rack in the upper third of the oven. 

In a small bowl mix together dark brown sugar, cinnamon, kosher salt and vanilla bean seeds. Set aside.

In a medium bowl whisk together flour, sugar, baking powder and kosher salt. In a separate bowl whisk together sour cream and heavy cream. Pour the wet ingredients into the dry and gently mix/fold together with a wooden spoon or spatula. If the mixture seems a little dry, add a tiny bit more heavy cream. The dough should look shaggy.

Turn the shaggy dough onto a lightly floured surface and knead gently either 30 kneads or 30 seconds. ***I kneaded mine for 30 kneads.*** Lightly flour your surface again (if needed) and roll your dough out to a 9 x 13-inch rectangle. 

Brush your dough with the melted unsalted butter. Sprinkle the brown sugar-cinnamon mixture over your buttered dough; leaving a 1-inch border at one of the long ends. Gently press down the sugar mixture.

With the 1-inch border farthest from, starting at the opposite long side, to roll the dough into a cylinder. You'll need to roll tightly (but not too tight) so that the sugar mixture stays intact. After you've rolled your dough into a cylinder, pinch the edge onto itself.

With a sharp knife, cut the roll in half. Cut your halves in half again and then cut into thirds. 

Carefully place your biscuit rolls into your buttered dish leaving a little room between them since they will expand while baking.

Bake for 20 - 25 minutes. Or until lightly browned. Cool on a wire rack. 

Once the rolls have cooled a little, gently separate them and continue to cool on the wire rack.

While your rolls are cooling, mix together the powdered sugar and milk. If your icing seems thick, add a tiny bit more milk. Mix together until completely smooth with no lumps.

Generously spoon the icing over your rolls letting it drip into the crevasses and down the sides. 

Yum!!! Happy Saturday!!!