CELEBRATE!!

This Saturday is my birthday and I have a class full of 20 first graders who are more excited about my upcoming birthday then they are for their own! Every year I make some sort of treat for my class because really, I am always looking for a reason to bake. This year was a bit more challenging with us moving and spending every waking moment packing. ((Okay, I am being a bit dramatic, but sometimes that's what it feels like!)) I decided I would be resourceful and go to the handy dandy cupboard of quick bakes! I generally keep a couple cake mixes on hand, a brownie mix or two, a tub o' frosting and a few other goodies. I settled on yellow cake mix and white frosting because I knew that truly my options were endless. So here is what I had

After I mixed according to the directions on the box, I separated the batter into three separate bowls and started adding food color.

**Oh and side note, these soup spoons are the perfect size for filling cupcake liners!**

Then once that was done I started filling the cupcake tins layering the colors.

Bake, frost and you're done! I don't have a "finished product" picture but trust me, the frosting just didn't compare to the cute cake. That's what I get for using canned frosting!! =)

Chocolate Chip Cookie Dough Brownies

Ok, I'm warning you...DON'T MAKE THESE! Seriously, unless you have a large number of people to give them away to, this is not a dessert for the weak! I made these last night for a girls get together today. I began cutting them and there was one that just wasn't "pretty enough" to put on the tray. ((imagine that...a dud!)) So, I cut a sliver off of it, just to TASTE, and immediately I was hooked. Needless to say, that sliver turned in to half, which turned in to 3/4. I left the last little piece on the counter which I'm sure will miraculously disappear someway or another =)

Here's what you need:

A box of brownie mix (any kind will do)

A box or bag of cookie mix

A stick of butter

3/4 cup heavy whipping cream 

a bag of semisweet chocolate chips

First, to make the chocolate chip cookie dough brownie prepare the brownie mix as it says to do so on the box. Next pour into a 13x9 greased pan (and by greased I mean I just sprayed a ridiculous amount of cooking spray . Then, mix up the cookie dough according to the directions on the package. Use a spoon and place spoonfuls of cookie dough right into the brownie mix in the pan. You can use the spoon to press the cookie dough in to the pan a little bit if you'd like. Bake at 350 for about 35 minutes or until the middle is completely set.

Take the brownies out of the oven and allow to cool completely. Once they're cooled you can make the ganache. Ganache sounds all fancy schmancy, but really is very easy. Combine the butter and whipping cream in a small sauce pan over low to medium heat. Cook until right before the mixture begins to boil. Pour your chocolate chips in to a bowl and then you can pour your heated goodness right over the chocolate chips. Give them a minute or so to get acquainted in the bowl before you begin to stir. Mix them until it makes a smooth and shiny. You can then pour the ganache over the brownie and smooth with a spatula. I placed my brownie in the fridge over night. This made it super easy to cut through and plate.

 And here is the finished product. They really should come with a warning label!

Dark Chocolate Macaroons

For Mother's Day I decided to make cookie arrangements for the women in my life. I then thought I needed to do something special for my mamacita. I knew that one of her fav's is dark chocolate macaroons. I searched for the perfect macaroon recipe and decided on this one from the Barefoot Contessa (I ♥ her!!). They were so moist and yummy! I would definitely use this recipe again!

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites, at room temperature
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

I then drizzled Extra Dark Guittard Chocolate over each one. I doubled this recipe too (you can just never be too sure) and ended up with extra macaroons. I put the extra baggies of cookies in the freezer and they froze rather nicely. I just pulled a bag out 2 nights ago when I had a sweet tooth (when don't I) and they tasted just as good as the day I made them!

It's BABY Season!!!

I have been dying to use my onesie cookie cutter so when the opportunity came about, I was all over it! Hopefully someone will have a baby girl soon so I can make some pink ones!!

Fight for a CURE

Mother's Day has marked a tradition in my family where the women all head out to the USC Coliseum for the Revlon Run/Walk for Women. We raise money for the cause starting at least a month before the walk. Every year, my mom and I send out a thank you to all that donate. This year we decided to do something a little different. Since I have been having SO much fun making cookies, we decided to do a teal ribbon for ovarian cancer. Unfortunately I haven't mastered the skill of sending cookies in the mail ((this is something I am working on now!!)) ((Sorry to anyone who didn't get one. I OWE YOU!!)) so I was only able to pass out cookies to those I see on a regular basis. I also took this opportunity to teach my mom and sister how to make these cookies. I figure, hey! why not have a few extra hands to help =)

Take Me Out to the Ball Game....

Aww, nothing says summer like baseball. Well in this case, little league! Here is a cookie I just completed. As simple as these look, piping a circle can be quite hard. I think the trick is to not over think it. =)

 

Cupcake Rice Krispie Treats

Last week was secretary's week ((oops!!)) I wanted to bake something for the lovely ladies in the office but the house was warm and I really didn't feel like turning on the oven. So, I started surveying the cupboards and realized I had everything needed to make rice krispies (props to grandma for always sending me back up to Sacramento with rice krispies and marshmallows in my suitcase. haha airport security probably gets a chuckle out of the many odd items I bring back with me!!) I knew I couldn't just make boring old rice krispie treats to so my bucket o' cookie cutters I went. I decided on cupcakes. I have a bag of chocolate metables in the fridge, left over royal icing from the Teacher Appreciation Cookies, and I always have sprinkles on hand. Here is the final product. I would definitely use white meltables next time. I think they would have been MUCH cuter!