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Thursday, January 31, 2013

How to Make a Pretty Cake Pop Gift Container + A Giveaway

Sorry, no Cake Pop Tutorial today. I'm trying to get some new ideas and I'd love your help! 
So far, people have suggested the following Cake Pop tutorial ideas:
  • Princess / Disney Princess
  • Dinos
  • Cupcakes
  • Sea /Ocean / Starfish themed
  • Dachshund dogs
  • Clemson Tigers
  • Zoo Animals / Noah's Arc 
  • Roblox (I had to Google that one)
  • Book themed (not sure if it's a BOOK, or pops based on a book)
  • Edible Glitter Cake Pops 

I think I have my work cut out for me... I've got lots of planning to do...

If you have anymore suggestions, please enter my 5,000 Facebook Fan Giveaway and let me know!

Tuesday, January 29, 2013

Sour Cream Chocolate Chip Cookies


I was looking for MORE chocolate chip cookie recipes because it seems that my daughter ONLY ever wants plain 'ol chocolate chip cookies.

So I oblige.

Monday, January 28, 2013

Two Cup Tuesday No.4

Thanks for joining me again!
*** Pint Sized Baker is finally moving to .COM*** 
Please update your website listings, next week's party will be at

I've got to toot my horn a bit here - I just passed 5,000 Fans on Facebook!
Woo HOO!!  For ME! And Thanks to all my AWESOME fans -YOU!
As a Thanks to you, I'm giving away a dozen Cake Pops!
Your choice of Flavor, Color, and Sprinkles AND you have until May 31, 2013 to redeem it!

My Favorites from last were:

Valentine Mail Boxes

I loved these little mailboxes!! So cute!

Perfect Waffles

I actually made these waffles on Sunday morning and they were GOOD!

Valentine Cookies

I Love baking with my Little Cup and so does Christine! 

Love the edible heart bowls filled with yummy pudding!

The post with the most views was.....

Reverse Rainbow Cake

Michelle has a special reason close to her heart for making this cake. 

Congratulations Ladies! Please grab a button and add it to your site!
Pint Sized Baker
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You ladies are are great! I'm looking forward to seeing all the wonderful link-ups this week!
You gals ROCK!!
Please scroll down to the bottom of the page and follow me on GFC,
OR in the top right corner is my link to BlogLovin', Facebook, and Twitter.
I'd love to get to know you, so please leave a comment introducing yourself! 
Thanks so much for linking up!

Sunday, January 27, 2013

Microwaved Hard Candy Lollipops

My first attempt at making hard candy was a HUGE flop!

I thought I would be all crafty and use a fun mold and then make my own Blow Pops and Tootsie Pops.

Lesson #1 in making Hard Candy - Don't use your 1,000 pound Cast Iron Le Creuset Pot!
I think I about broke my wrist trying to control the pour rate of the candy into the mold.

Lesson #2 - It's very hot working with molten sugar. The stuff is like Napalm. The candy seriously reaches LAVA temperatures and then sticks to everything.

Lesson #3 - Don't think that you'll be able to keep your work area clean. If you know HOW to keep the area clean with this stuff, please tell me!

Lesson #4 - Don't put the LAVA over candy that will melt. My Tootsie Rolls and Bubble Gum completely melted in the little molds when I poured the candy into it.

So... On my second attempt at making hard candy lollipops, I decided to skip the stove top and went for the microwave method instead. 

These were not a complete success, the amber color is a result of the sugar getting too hot, but they turned out a lot better.

To decorate the lollipops, I used some Wilton Sugar Sheets and some Cake Mate Dessert Decals. Both of these are edible paper, but the Cake Mate decals are a bit thinner. 

I simply placed the edible paper designs on a Silicon mat with a lollipop stick and used a spoon to pour the candy over the paper. 
I tried to sandwich the paper between candy, but in the end, it didn't make a difference if the paper was in the middle or not. Leaving it on the mat was easier and I didn't get as many air bubbles in the lollipop.

Just an FYI - I have been playing with my Cannon in Manual mode a lot recently and I didn't change my settings from the dark background to the sunlit background, and this was the resulting photograph.  
My husband LOVED this shot. I was a bit embarrassed. I wasn't going to include it in this post, but every time I saw it, it grew on me. It's NOT what I wanted to capture, but now I like the flower outline and the slight ghost-like appearance of the lollipop. 

What do YOU think? Art or Oops?

If you don't want to get the edible paper, you can always just use some fun sprinkles to suit your holiday. 

Microwave Hard Candy

by Pint Sized Baker (recipe from LorAnn Gourmet Oil Flavoring)
Prep Time: 5 minutes
Cook Time: 6 minutes
  • 1 C Sugar
  • 1/2 C Light Corn Syrup
  • 1/2 dram LorAnn Flavoring
  • Food Coloring (if desired)
  • Lollipop Sticks
  • Wilton Sugar Sheets - cut out design
  • Cake Mate Dessert Decals
  • Silicon Mat
  • Sprinkles
Prepare Silicon Mat with sugar sheets and edible paper designs.
Mix Sugar and Corn Syrup in a 4 cup glass container. Cover with plastic wrap and microwave for 3 minutes and 10 seconds.
Carefully remove the plastic and stir. Cover the bowl with plastic wrap again and microwave for another 3 minutes.
Carefully remove plastic wrap, stir, add in flavoring and color if desired.
Working quickly, pour or spoon over edible paper and turn lollipop stick to coat. If desired, sprinkle with decorations while still liquid and sticky.
Allow the candy to harden completely before handling the lollipops.
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I Heart Nap Time

Thursday, January 24, 2013

Valentine Love Bug Delivery of Cake Pops

Special Delivery!! 

Special Delivery!!

These little Love Bugs have a Special Delivery!

And they are all for you!

These turned out so pretty! I LOVE them!

Well, I love the finished product. I did not enjoy making the hearts.
To tell ya the truth, I've never liked making hearts. I find that they are hard to dip. Not the dipping really, but the tapping off the excess candy can be tricky. 
You don't want a lot of candy in the top of the heart, so you need to tilt it from side to side. But because the heart is skinny it tends to get loose from the stick and starts leaning. The weight of the candy also tries to pull the cake off the stick.  
I don't suggest hearts for newbie cake poppers... Stick with spheres. 
However, if you really want to try a heart, here's how I made them.

For beginners, the basic pops with mini hearts will be easier.  

Do you have someone special you want to send some Valentines Cake Pops to? 
You're in luck! 
I can fit four round and two heart cake pops into these little mail boxes and send them to your special someone.  $15 + shipping
Send me an e-mail ASAP! Supplies are limited!

Want more Love Bug action?? KC Bakes has some Love Bugs as well! 
Head on over to see her Love Bug Tutorial

Jennifer, from Heavenly Cake Pops has a little video on how to make the mini hearts -  hope this helps!

I link up at THESE GREAT parties!

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Wednesday, January 23, 2013

Strawberry Valentines Lollipops

My daughter wanted to make these fun Valentine Heart Lollipops.

I was showing her my lollipops from last year and she wanted to make her own version. And since I am such an awesome mom,  I helped her make these.

I had some Strawberry flavored candy left over from my Neapolitan Popcorn, and of course, I have a ton of sprinkles, so we went to work with some fun straws and sticks.
Simply melt some pink candy melts and add a drop of LorAnn Strawberry Flavored oil. You don't need much of the flavoring - trust me!

These are so easy to make. Place your sticks on a sheet of Parchment Paper or a Silicon mat. Get your sprinkles out and ready. Spoon or pour a 2 to 3 inch disk of melted candy over the stick. Turn/ Roll the stick to fully coat it in candy and then add sprinkles. 
Have fun and be creative!

My Little Cup was so pleased with herself.

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Tuesday, January 22, 2013

Roland Foods Lemon Cherry Almond Bars

If you follow on FB, you know that I came down with Strep over the weekend. Again! I just had Strep right before Christmas. How can I get it again? Really?? At least the Amoxicillin knocks it down pretty quickly. I was really glad that there was no school on Monday, which meant that I didn't have to wake up to get the little one off to school. Thank goodness for small favors.  

Recently, I received an awesome flavor favor from Roland Foods! They were kind enough to send me some of their Colored Cherries!  I admit... I was a bit overwhelmed with the selection. So many great things came to mind, but I wasn't sure what to make with these wonderful cherries.

I went through my cook books looking for inspiration, and found it in an old (copyright 1989!) Betty Crocker Cookie Book.

I decided to go with the Lemon Cherries. I need some bright and cheery color during these long winter nights. These delicious bars come together quickly and easily. 
And the taste?? Delicious! I loved them! My In-Laws loved them! And my girlfriend loved them. And then they were gone... and I was sad again.

It's a good thing I can order more through their Facebook page HERE. Just search for "CHERRIES".

Make these with the traditional Maraschino Cherries for a fun RED Valentines treat. Or get the Lime Green Cherries for St. Patrick's Day. What about a fun mix of all the colors for an Easter treat? The little ones would love all the colors mixed together! 

I was a bit worried that the Lemon Cherries would be "weird"... (a lemon flavored cherry?) but they tasted like cherries with just the slightest hint of lemon. If I had used the juice from the jar for the glaze, I'm sure there would have been a more lemon kick. I did add some lemon extract to the filling to put a bit more lemon flavor into the bars. If you aren't using the Lemon Cherries, you can omit it in the recipe.

Lemon Cherry Almond Bars
by Pint Sized Baker
Prep Time: 10 minutes
Cook Time: 10 + 25 minutes
Keywords: cherry almond fruit lemon bars

Ingredients (24 bars)
    • 1 C All-Purpose Flour
    • 1/2 C Butter
    • 1/4 C Powered Sugar
    • 1 (10 oz) jar of Yellow Lemon Cherries
    • 2 Eggs
    • 1 C Sliced Almonds
    • 1/2 C Sugar
    • 1/4 tsp Lemon Extract (optional)
    • 1/4 C All-Purpose Flour
    • 1/2 tsp Baking Powder
    • 1/2 C Powered Sugar
    • 1/4 tsp Almond Extract
    • 2 - 3 tsp Cherry Juice (I used Red Cherry Juice)
    • 12 Red Cherries, cut in half
    For the Bars
    Preheat oven to 350 deg F.
    Drain Cherries, saving juice for the glaze. Chop cherries and place on a paper towel.
    Combine ingredients for the crust and mix until smooth. Press into a foil lined 9 x 9 pan and bake for 10 minutes.
    Beat eggs with a fork in a medium bowl. Add remaining ingredients and stir until coated. Pour over cooked crust and return to oven to cook for 20 to 25 minutes.
    Cool Completely.
    For the Glaze
    Mix ingredients until smooth and thin enough to drizzle. I used red cherry juice to make my glaze.
    Drizzle over bars and cut square. Add 1/2 a red cherry to the center of each square.
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    Fine Print: Thanks to Roland Foods who sent me 5 jars of Cherries to try and review. All opinions are 100% my own. 
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