Sunday, February 26, 2012

Cake Pop Winner!

I wanted to take a quick moment and thank ALL of my fans who are out there on the Internet! Whether you found me on Facebook or Goggle +, if you have pinned something to Pintrest or liked one of my photos on Instagrams, Thank you, Thank you, Thank you!!

I would like to announce the Winner of a dozen Cake Pops 


Carrie - Thanks so much for following me on Facebook and Google +!!

I'll be in touch to get those pops to ya!

Best of Luck to everyone for the NEXT giveaway :)

Monday, February 20, 2012

Mardi Gras Shooters


I would like to share a local gem that I found the other day.

Tucked away across the Shenandoah River, in Charles Town,West Virginia, is the Bloomery Plantation Distillery.  


I admit, I was a bit conflicted because I was thinking it was Whiskey and Vodka kind of back woods Moonshine making type of place. I have never watched "Moonshiners" on TV, but (to me) it really just brings up all kinds of negative stereo types.  
When we walked into the place, I was pleasantly surprised when I met the owners Linda and Tom and learning about  Limoncello. We learned that Limoncello is an after dinner cordial best served cold. Not just cold, but ICE cold! 


The Lemon flavors just burst in your mouth and the sweet fruit of the raspberry just helps turn it into a decadent dessert. We got to taste the five different Liquors and a few different ways. 
We added the Cello to Raspberry Sorbet and coffee! It was great!


So, we brought 4 bottles home and did a little experiment. 

I was making my King Cake Jell-o and reserved some jell-o for some shooters. 
I got these jell-o molds and went to work. 
I dissolved a 3 oz box of jell-o into 1/2 cup water then added 1/2 cup cold water.
I put 1 teaspoon of the Limoncello into the molds and then filled the rest of the mold with the jell-o.


I placed them in the fridge for a few hours and then had some great Lemon, Lemon Crema, and Lemon-Lime Jell-o Shooters with my hubby! 
(I put regular vodka in the grape shooters.)



Enjoy some Adult Jell-o!

I link up at these great blogs!


Saturday, February 18, 2012

King Cake Jell-o


Hello, Fat Tuesday!! 

How many people are celebrating Fat Tuesday?? If it's an excuse to eat and drink - then I am IN!
I was thinking about making a King Cake and getting a plastic baby and all of that, but well, to be honest, Mardi Gras snuck up on me this year. 

I mean, we just had Valentine's Day AND my daughter's birthday is later this week AND we have a Family trip to Disney World planned AND a hubby and wifey vacation to Napa Valley planned! 

It's just too much for a girl to handle! 

So I'm going for fast, easy, and "In-The-Spirit-Of" kind of King Cake!

I'm making Jell-o!

Here's what you need: 
3 oz. box of Lime Jell-o + 1 Cup boiling water + 1/2 cup cold water
3 oz. box of Grape Jell-o + 1 Cup boiling water + 1/2 cup cold water
3 oz box of Lemon Jell-o + 1 Cup boiling water + 1/2 cup cold water

1 1/2 cups boiling water
2 packets Knox gelatin
1/2 cup condensed milk
1/2 cup cold water



Here's what you do:
Make each Jell-o and allow 1 hour to solidify. You can see that I just left them in the measuring cups.
Spray a Bundt Pan with some Pam (or other spray).
Cube up the Jell-o and add to your bundt pan.
Combine boiling water with Knox gelatin and stir to combine. Add condensed milk and stir. Add cold water and stir a bit more.
Slowly pour milk mixture over the Jell-o chunks in the bundt pan. Place the pan back in the fridge and allow 1 - 2 hours to solidify. 
Cut and serve! 


 Isn't it beautiful? 

I think that it is!

Ok, ok... It's just another Stained Glass Jell-o, but come on, it's 
"In- The-Spirit-Of" Mardis Gras. That has to count a little bit...



At least my Little Cup Loved it! And that's all that matters!


Have a Great Fat Tuesday, Carnival or Mardi Gras!

I link up at THESE great blogs!

Thursday, February 16, 2012

Mint Chocolate Marshmallow Cake Pops


I got my start down this baking road with Cake Pops! I love them! I love making them and decorating them and coming up with new ideas. February marks one year of making cake pops and I have been sharing them on Facebook ever since. This past year of cake poppin' has really flown by!
As a HUGE Thank You to my Facebook fans for helping me reach a milestone and then move on to another! I have just, just, just passed 2,500 fans!! Woo hoo!!
As a Thank You - I'm doing another giveaway!!
So the other day, I found THESE marshmallows and knew I had to make cake pops with them!


They are not big marshmallows, but they are not mini either. They are almost perfect pop-in-your-mouth size; which can be quite dangerous! They also added a bit of mint to hot chocolate!
I also picked up a bag of Wilton's Dark Cocoa Mint candy coating to go with my mint theme :)


I made a Devil's Food Cake and got to work!

Here's what you need:
1 box mix of Devil's Food Cake Mix and the required ingredients - baked and cooled
Candy Coating - I used the chocolate mint above and white candy coating that I tinted green
Chocolate Frosting
lollipop sticks
Styrafoam  or shallow cup to hold pops upright

Crumble up 1/4 of a cold cake and freeze the rest. Add a heaping tablespoon of the chocolate frosting and mix together until thoughly combined. I use my Kitchen Aid mixer, others use a food processor, some use their hands. Form balls using a tablespoon to measure. I use a 1Tbls cookie scoop which makes it very easy. Roll the dough balls by hand and set aside. You should get a dozen cake balls. 
NOTE: The cake pop batter should not stick to your hands. If your hands are covered in sticky frosting, add more cake to the mix and combine. Next time, use less frosting. 
Chocolate cake is already very moist and does not need a lot of  frosting. Melt you candy coating. Follow the directions on the bag. I suggest 45 seconds at 70% power to start. Then just 30 seconds at 60% power and lots of stirring!! 
Fill the cavities of the peanut butter molds half way with the candy coating and then add the cake ball. Let the candy harden 5 minutes in the fridge if necessary. Melt the white candy coating and add OIL BASED coloring only! This can be pricey, but a color with water in it will seize the candy coating. When in doubt, but pre-made green candy coating.  
Push the lollipop stick through a marshmallow leaving 1/2 to 3/4 inch of the stick poking over the top. Dip the stick into candy coating and place the cake pop on to the stick. Leave it standing up to harden. Once all the pops are on the sticks, go back to the first one and dip the top into the green being sure to seal the edges in candy coating. If there are any holes, you'll get a gross looking oil leak going on. 
I added half a marshmallow to the top while the candy coating was still wet.
For step my step pictures, visit this post!

These were super yummy! I don't think I would add any extra peppermint to the cake. The candy coating and marshmallows added enough for me!

As for the GIVEAWAY - I'll give you two chances to win a dozen cake pops!
This is open to US mailing addresses only. (sorry, funds are tight)
1. Leave me a comment here letting my know your favorite cake and frosting combination.
2. LIKE me on Facebook! I have a link to the right, you can click there and then leave me another message below letting me know you did.
**3. Add Pint Sized Baker to your circles on Google Plus :) i'm knda lonely over there...
Don't forget to leave your name and e-mail so I can get in touch with you!


The entries will be open from the 16 - 25th (midnight EST)
This Giveaway is CLOSED! Thanks for visiting.
Good Luck!!

Nom, nom, nom!

I link up my posts at these parties!

Tuesday, February 14, 2012

Rose Cake Pops


Roses aren't just for Valentines Day! They are also for Birthdays!
Over the weekend I got a request to make Rose Cake Pops for a Valentine Birthday! The best of both worlds!
Roses were one of my first "designer" cake pop creations so I was excited to make a new batch with my much improved skills and accessories.

First off - I have Luster Dust!!! I used CK Products Tulip Red which I purchased at Kitchen Krafts.
Second - I have a leaf mold!

I am not going to go into detail on how to make cake pops, sorry... but you can see my YouTube videos here and here to learn how I make my cake pops. I dipped my pops into Red Candy Melts and allowed them to dry. To make them super shimmery I added my dry luster dust to the pops and if they could, they would've sang! Watch my video to see how I add the luster dust. 

See how beautiful!!! Love the effect!



To make the rose effect, I simply made a spiral around the top half of the rose using a red chocolate "pen" and then sprinkled it with various styles of sugar crystals.










To make the leaves, I added green candy coating to my mold and allowed it to dry. Then I added some green luster dust to the leave to give them some shimmer as well!
I think that version 2.0 is so much prettier than the ones I was making a year ago!
I hope the Birthday Girl Loved them just as much!





Like my Instagram Picture?? You can follow.me as here as well!
Have a WONDERFUL Valentine's Day!!

I love to Party with these wonderful bloggers!



Monday, February 13, 2012

My Valentine Treats


I was soooo not in the mood to make more Valentine Treats for my daughter to take to school on Tuesday. I've been taking the treats that I have been posing here and delivering them to her class for after school snacks.
God forbid they stay in the house...


I digress. 
She has been enjoying Valentine treats for the past two weeks and I feel so pressured to come up with the most fantastic party treats to take in. I don't work well under pressure!
So, when a friend asked me to make some cake pops for her son to take to class, I figured I would jump on that train and make some for my daughter.


So I baked and cake and got to work. For the season, I had to go with red and white and throw in A LOT of heats and sprinkles.  I used a heart paper punch and the Wilton Sugar sheets to make the hearts.
I also wanted to add some variety, so I made a handful of chocolate covered pops and decorated them with pink, blue and orange jewel tone sprinkles. 
I love the contrast!


The Wilton Sugar Sheets are very easy to work with. I buy a paper punch and reserve it for food use only. 


I also found some Strawberry Marshmallows that were perfect for Valentine's Day! 
Come on! They are PINK! How perfect is that??


And, because some people prefer sweet and salty, I made a few candy covered pretzel sticks.

These treats are all so easy to make. You just need the supplies to get going.
For the Marshmallows you need:
1 Bag of Marshmallows
Red Candy Melts
White Candy Melts
Lollipop sticks
Sprinkles
Stand for drying (Styrofoam, a short glass)

Insert the lollipop stick into the marshmallow and dip into the melted candy coating. Allow any excess to drip off, then add your sprinkles.  Allow to dry standing up.

For the Pretzels you need:
Pretzel Rods
Red Candy Melts
White Candy Melts
Sprinkles
Cookie sheet lined with Wax Paper

Melt your candy coating as directed and pour into a deep (tall) coffee mug or plastic cup. (Another great use for your Blue Dixie Cup!) Dip the Pretzel Rod about 1/2 to 3/4 of the way into the melted candy coating. Allow the excess to drip off and then lay flat on wax paper. Decorate with Sprinkles!

If you are unsure about melting candy coating, see this entry.
If you would like to learn more about making cake pops, watch my YouTube videos, and see this entry


Have a Great Valentine's Day! 
XOXO
  - The Pint Sized Baker


This post was Featured at:

Tip Junkie handmade projects

Thursday, February 9, 2012

White Chocolate Fruit Tartlets


These were so, so, SO super Good! 
I love berries. ALL berries! We have some sort of berry in the fridge at all times.

They also made a beautiful arrangement for a dessert tray that I made. 
There was no baking involved.

I was able to bring the box of pre-made mini fillo shells, a baggie of granola, some washed berries, and my white chocolate ganache. Once at the party, it took me a few minutes to fill the tart shells and serve them.



Here's what you need: 
White Chocolate Ganache (4 oz White Chocolate + 3 oz heavy cream)
Granola
Berries
Mini Fillo Shells


Heat heavy cream in microwave for 30 - 45 seconds. Pour warm cream over chopped chocolate and allow to melt for 5 minutes. Stir until all chocolate ins melted. Pour into a gallon sized baggie, squeeze the excess air out and place in fridge overnight.
Bring the tarts out of the freezer and the ganache out of the fridge. 
Allow to come to room temperature (15 - 30 minutes).
Snip the corner off the baggie and squeeze into tarts.
Sprinkle on some granola. (Actually, that's optional. Some did not have the granola added.)
Top with a berry.
CONSUME!


Now, you may ask why I did not make these with Strawberries for Valentine's... simple. The strawberries were too large and a bit overpowering for the white chocolate. 

I thought about adding some chocolate sauce just before adding the berry, but then decided not to. 
Try it and let me know how much yumminess it adds. 

Once made, don't let these sit out for too long. The tarts and the granola will loose their crunch.
However, I won't lie, I ate them the next day :)

For more Valentine's Day Inspiration, Check out this Blog Hop hosted by One Tough Mother


Kristen has 11 great bloggers ready and waiting to share something new every day! 
Feb. 1 – One Tough Mother
Feb. 2 – DIY Dreamer
Feb. 7 – One Tough Mother 
Feb. 8 – Pint-Sized Baker - Hey, that's ME!!
Feb. 9 – J Yipp Photography 
Feb. 10 – Bird & Tree
Feb. 11 – Growing Up Gabel
Feb. 12 – Scrapity Anne
Feb. 13 – My Life and Kids
Feb. 14 – One Tough Mother


Grab life by the Berry! 
Enjoy!

I shared this post with the following linky parties

Tuesday, February 7, 2012

Valentines Palmiers



Want some fast and easy cookies tonight?? 
Want cookies that will impress friends and co-workers??
Want cookies that will make other Mom's wonder how you possibly have the time to bake such a wonderful treat?? 
Should I keep my day job and NOT go into "pitch- man" school?? 

If the answer is YES to all these questions, then you should make these PALMIERS!! 

According to Epicurious:
palmier
[pahlm-YAY]
Also called palm leaves , this crispy delicacy is PUFF PASTRY dough that is sprinkled with granulated sugar, folded and rolled several times, then cut into thin strips. After baking, these golden brown, caramelized pastries are served with coffee or tea or as a dessert accompaniment.



Or, you can poke a stick through them and then add your own graffiti, like I did!
'Cuz, you know, they are for my kid...

Here's what you need:
sugar for the counter - I used white and red sugar for the holiday
1/2 package of frozen puff pastry - 1 sheet
1/2 cup sugar in a bowl
melted chocolate - I used some red
lollipop sticks


Preheat oven to 450 and cut parchment paper to fit in your cookie sheet.  I preheated to 450 and then reduced the heat to 425 to bake. 
Sprinkle sugar all over your working surface and lay thawed puff pastry on sugar. Pour more sugar over the pastry. DO NOT use all red sugar. I did and it was not pretty! Trust me on this one.

Roll pastry out to 13 X 13 inch square, should be 1/8 inch thick.
Fold edges in 2 inches, then in again, then over on itself. Place back in the fridge for 15 minutes before slicing. Keeps you from smooshing it.
Cut dough in 1/4 inch slices and coat cut sides with more sugar. For a picture, look here
Place on cookie sheet and slide lollipop stick in the middle. Give it a little pinch around the stick, but the sugar will keep it from being sticky.

Bake for 6 minutes, flip over and bake for another 3 - 5 minutes until cookies start to turn golden brown.


They burn quickly and will look ugly and taste nasty - blech! See??



Cool completely and then dip into melted chocolate (for your high tea service).
Or have fun with the decorations and let your kids play Picaso with their food!


I loved how the sugar caramelizes on the edges. It really makes them look so lovely and elegant.
The red lightened to a beautiful pink which I thought was just perfect for Valentine's Day.
I can see making these again without a stick and dipping them into chocolate.



For more Valentine's Day Inspiration, Check out this Blog Hop hosted by One Tough Mother
Kristen has 11 great bloggers ready and waiting to share something new every day! 
Feb. 1 – One Tough Mother 
Feb. 2 – DIY Dreamer
 Feb. 3 – Pitter and Glink
Feb. 6 – The Brown Eyes Have It 
Feb. 7 – One Tough Mother 
Feb. 8 – Pint-Sized Baker - Hey, that's ME!!
Feb. 9 – J Yipp Photography                             
Feb. 10 – Bird & Tree
Feb. 11 – Growing Up Gabel                              
Feb. 12 – Scrapity Anne
Feb. 13 – My Life and Kids                                
Feb. 14 – One Tough Mother




Enjoy and have a Great day!




























I've shared this post with the following blogs: Ginger Snaps, Funky Polkadot Giraffe, Someday Crafts, Lady Behind the Curtain, This Chick Cooks, Something Swanky, Flour me with Love, Made Famous by...,, House of Hepworths, Diana Rambles

Sunday, February 5, 2012

Chocolate Coffee "Ice Cream" Bundt Cake


Who said Valentine's has to be about red and pink and fruity treats?
Valentine's should be rich and deep, smooth and silky, bold and full of sin.
Oh my, I think I just entered in to a porno.... Not my intention...

I believe that a decadent chocolate cake also cries out LOVE! 
Your significant other will think that you slaved for hours making this wonderfully rich and moist chocolate cake. However, if you make it home from work at 5 and pop this into the oven while eating dinner, you'll have the best chocolate cake for dessert! 

I found this recipe and knew I had to make it. 



Here's what you need:
1 box Chocolate Cake Mix
1 pint coffee ice cream, softened (or chocolate)
1 cup of water
3 eggs





Here's what you do:
Preheat oven to 350 deg F.
Grease a bundt pan, then dust with cake mix powder.
Beat all ingredients together for 4 minutes.
Pour into bunt pan and bake for 45 minutes. 
Sprinkle some powdered sugar on top.

SAVOR!
Let me introduce you to my NEW MacKenzie-Childs Cake Platter! LOVE, LOVE, LOVE it!!
I need to have it stored away under lock and key and never, ever put food on it... 
Oh well! It's too beautiful NOT to use it!


I am a HUGE fan of frosting on my cakes, however, this one just does not need it!


I did make this cake with Coffee Ice Cream. I was hoping that it would give it some Mocha Coffee type flavor, but it was not there. 
Next time, I plan on adding a cup of cold coffee in place of the water.
I also want to try Chocolate Peanut Butter Ice Cream!


Can you see just how moist and rich this cake is? Can ya? 
You don't know what you are missin'!




Indulge! You deserve it!

Enjoy!

















For more Valentine's Day Inspiration, Check out this Blog Hop hosted by One Tough Mother
Kristen has 11 great bloggers ready and waiting to share something new every day! 
Feb. 1 – One Tough Mother 
Feb. 2 – DIY Dreamer
 Feb. 3 – Pitter and Glink
Feb. 6 – The Brown Eyes Have It 
Feb. 7 – One Tough Mother 
Feb. 8 – Pint-Sized Baker - Hey, that's ME!!
Feb. 9 – J Yipp Photography                             
Feb. 10 – Bird & Tree
Feb. 11 – Growing Up Gabel                              
Feb. 12 – Scrapity Anne
Feb. 13 – My Life and Kids                                
Feb. 14 – One Tough Mother


I shared this post on the following parties: Marvelously Monday . Everyday Sisters, Mrs. Happy Homemaker, Just a Pinch, Sumo's Sweet Stuff, Making the World Cuter, Skip to My Lou, Cupcake Apothecary, I Should be mopping the Floor, Crazy for Crust, Inside BruCrew Life, It's A Blog Party, Sweetology 101, the Kurtz Corner, Ginger SnapsSomething SwankyFlour me with LoveMade Famous by...House of Hepworths, Diana Rambles
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