Sick of pumpkin yet?...Never!

This picture pretty much sums my thoughts up exactly.

Pumpkin...what a wonderful gourd it is!  I once saw a girl with the name "Punkin" (not a typo), how very fortunate of a name. Cute. I'm sure she's going real far in life, too....with a name like that, how could you not?  I think by the end of November, I will be so sick of pumpkin that it will be time to smoothly transistion into Christmas goodies.....great for everyone's figures.  I read it somewhere if you eat chocolate fudge 25 out of the 31 days in December that you are guaranteed to lose 9 pounds. I also read somewhere not to believe everything you read. Also, I am known to make stats up. 65% of stats are made up. Anyways, one stat I know that is true is if you are to make this pumpkin roll, you will 100% enjoy it. Like how I did that? Smooth criminal.

Ingredients:
For the roll
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup Pure Pumpkin


For the filling 
1 pkg. (8 oz.) cream cheese - at room temperature 
1 cup powdered sugar - sifted
6 tablespoons butter - softened
1 teaspoon vanilla

Directions:
For the roll
-Preheat oven to 375°F.
-Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
-Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture.
-Spread evenly into prepared pan. Sprinkle with nuts.
-Bake for 13 to 15 minutes or until top of cake springs back when touched.
-Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end.
-Cool on wire rack (About an hour and 15 minutes)

For the filling
-Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
-Carefully unroll cake.
-Spread cream cheese mixture over cake. Reroll cake.
-Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if you wish!

**Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.**

Pumpkin Pound Cake with Maple Buttermilk Glaze.

I haven't blogged in a few weeks. Wah.  Halloween is in 2 days so I'll treat you all to a joke. Why did the ghost go to the bar?.....to get some BOOze. Thank you, thank you.  School has been keeping me busy with midterms and such as for the past couple weeks.  Tonight I have my cake decorating midterm. Wish me luck! I'm working on sending out my resume's for co-oping...that's always exciting. Wooooo.  I'm also working on figuring out my classes for next semester which is exciting to see everything come together....kinda.  I have no motivation to go out in this cold and windy weather so I will be sure to pack my hot tea and be on my way to class tonight. As far as this pound cake goes....delicious.  Made it yesterday afternoon while momma's chili was simmering away on the stove. Great combo. Try it sometime. .....I will also be doing my blog for my pumpkin roll in the very near future!

Ingredients: For the cake:
1 tablespoon all-purpose flour 
1 (15-ounce) can pumpkin 
3/4 cup sugar 
3/4 cup packed light brown sugar 
1/2 cup butter - softened 
4 large eggs 
1 teaspoon vanill
3 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
3/4 cup fat-free buttermilk

For the glaze: 
1/3 cup fat-free buttermilk 
1/4 cup sugar 
2 tablespoons butter 
2 teaspoons cornstarch 
1/8 teaspoon baking soda

Directions:
-Preheat oven to 350°.

-Lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
-Spread pumpkin over 2 layers of paper towels; cover with 2 another layer of paper towels. -Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

-Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.
-Add eggs, 1 at a time, beating well after each addition.
-Beat in pumpkin and vanilla.
-Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. -Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

-Spoon batter into prepared pan.
-Bake at 350° for 55 minutes.
-Cool in pan 10 minutes on a wire rack.
-Remove from pan, and cool completely on wire rack.

-To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
-Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.

Soft Pumpkin Cookies

First off, if anyone has a deep love for accounting, come on over and do my homework for me. Thanks.
This past week I had my midterm in my baking class.  We had to make soft roll dough by ourselves.  Chef was nowhere to be found while we all were in the kitchen making the bread....ironic.  My mind is so scatterbrained right now, so I don't really have anything of importance to say.  As opposed to me ever having anything important to say..... I've had 2 cups of hot tea already today trying to stay warm. It's not working.  However, these pumpkin cookies I baked yesterday go great with a warm cup of tea! Just sayin'.  
.........but really....this accounting book that is looking at me right now as I type this....it's all yours to the first person who says they love it.

Ingredients:
For the cookie-1 cup butter flavored shortening
1 cup unsalted butter - softened
2 cups sugar
2 cups canned pumpkin 2 eggs
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour

For the cream cheese icing-
1 (8 ounce) package cream cheese - softened
2 tablespoons butter - softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Directions:
For the cookies:
-Cream shortening, butter, white sugar and pumpkin.
-Add eggs and mix well.
-Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. -Add to pumpkin mixture and mix well.
-Drop from spoon to cookie sheet.
**make sure the spoonful is a pretty big spoon full**
-Bake 13-15 minutes at 350 degrees.

For the icing:
-Mix the cream cheese with the butter, confectioners' sugar, vanilla extract, and milk in a bowl.
-Heat in a microwave for 15 seconds.
-Drizzle spoonfuls over the cooled cookies and smooth with the back of a spoon or a spatula.

Autumn Temptation: Apple & Creamcheese Cake

Apples upon apples in this house thanks to my sister, Sam, who went to the orchard last weekend.  As described by Grandma, yep, you guessed it, "DE-licious!".  I would just like to give you all an update about my dislike of haunted houses from last post.  So, last night (Friday), I was at Brother's in Newport, and there was a group of guys for a Bachelor party there from out of town, and they told me and my friend Frannie that they were going to USS Nightmare over the hill on the river. They asked about it, and I quickly told them NOT to go there and they would hate their lives if they did. So of course, they asked me where they should go then, so I pointed them to The Banks over in downtown....not the haunted house. They listened. .....but I'm also thinking their first problem was that they were going to a haunted house for a bachelor party. Oh, sounds wild..............

Ingredients:
Cream Cheese Filling
1 (8-oz.) package cream cheese - softened 
1/4 cup butter - softened 
1/2 cup sugar 
1 large egg 
2 tablespoons all-purpose flour
1 teaspoon vanilla

Cake Batter
3 cups all-purpose flour 
1 cup sugar
1 cup light brown sugar - packed
2 teaspoons ground cinnamon 
1 teaspoon salt
1 teaspoon baking soda 
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice 
3 large eggs - lightly beaten 
 3/4 cup canola oil
3/4 cup applesauce 
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples

Praline Frosting
1/2 cup light brown sugar - packed
1/4 cup butter 
3 tablespoons milk 
1 teaspoon vanilla
1 cup powdered sugar
 
Directions:
Prepare Filling:
-Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. -Add egg, flour, and vanilla; beat just until blended.

Prepare Batter:
-Preheat oven to 350º.
-Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened.
-Stir in apples.
-Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan.
-Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife.
-Spoon remaining apple mixture over Cream Cheese Filling.
-Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
-Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours)

Prepare Frosting:
-Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly.
-Remove from heat; stir in vanilla.
-Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
-Pour immediately over cooled cake.

It's that time...Apple Pie.

So it's that time of the year again. Summer has come and gone, and I'm sitting here in long pants again.  Have you ever noticed everything is never as it seems?  Fall for instance.  We think fall is like the greatest time of our lives "hoodies, bonfires, pumpkin patches, haunted houses, and hayrides" when in fact, when you put on a hoodie, I'm willing to bet you don't think twice about it or dwell about how fantastic your day just got because you put on a hoodie. And bonfires, sure they're great, if done properly, but 9 times out of 10 it's windy and the smoke is blowing straight into your eyes, or the guy building the fire who thinks he knows how to do it and claims he was a boy scout, can't get the fire even to spark. And haunted houses?  No. Don't even go there with me.  Because they aren't even scary, and you stand in line longer than you're actually in the "haunted house". So needless to say, fall is only good for apple pies......apples straight from the orchard, mind you. And I would take my lovely summer weather, and summer tanning, over a rainy, 65 degree fall day. Enjoy this apple pie recipe......it's simple as pie! Oh wait..... 

 

Ingredients:
1 refrigerated pie crust (from 15-ounce package)
1 egg white, lightly beaten
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
4 cups thinly sliced peeled apples (about 4 medium)
1 teaspoon sugar

Directions:
-Preheat oven to 425°F.
-Prepare crust as directed on package.
-Place on foil-lined 12-inch pizza pan.
-Brush crust with about 1/2 of the beaten egg white.

-Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples.
-Spoon into center of crust, spreading to within 2 inches of edges.
-Fold 2-inch edge of crust up over apples, pleating or folding crust as needed.
-Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.

-Bake 20 minutes or until apples are tender.

Enjoy!

Lemon Lime Sugar Cookie Truffles! Yeehaw!

Talk about being late on this blog.  I made these back in Vietnam.  And when I say Vietnam, I really mean back in May.  My bff Frannie had the picture on her laptop, and I never got around to getting it off her laptop until the other day.  As I sit here on my last day of summer vacation, drinking on my strawberry & banana smoothie I just whipped up for my post work out snack, looking back on this summer, it was a helluva lot of fun. Helluva. I said it, Mom. Helluva!!  I can't even think of 1 thing that was bad about this summer, except that it is ending. I could literally cry myself a river right now thinking about it.  *Cue the music*  As for right now, I am a bit distracted with my dad and the dog running around in circles in the family room screaming.
Sarah- "Dad, can you be quiet? I'm blogging."
Dad- "Blogging? What does that mean?"
*sigh* Dads these days.

Ingredients:
-1 batch of sugar cookie dough (I used a store-bought mix...I know...so sacrilegious!)
-zest and juice of 1 large lemon
-zest and juice of 1 large lime
-1 1/2 blocks cream cheese (12 ounces) at room temperature
-1 package white chocolate candy coating
-colored sprinkles or coarse sugar, for garnish

Directions:
-Preheat oven to 350 degrees.
-Prepare the cookie dough as directed on package or recipe
-Add in the zest and juice of the lemon and lime and mix well.
-Spread the cookie dough in a greased 9×9 baking dish and bake for 30-40 minutes, or until cookies are fully baked.
-Cool completely.

-When cookies are cooled, using your hands, remove from the dish and crumble into the bowl of a stand mixer or food processor (small chunks are fine).
-Add in the cream cheese and mix until the cookie crumbs and cream cheese are completely mixed together.
-Roll into 1-1 1/2 inch balls and refrigerate for at least 1 hour.

-When the balls are thoroughly chilled, melt the white chocolate candy coating in the microwave, or over a double boiler.
-Carefully dip each ball into the white chocolate and turn to coat.
-Remove with a tooth pick and set on a cookie sheet lined with wax paper.
-Top with sprinkles. 
-Repeat until all the balls are coated. Store in the refrigerator.

**These are a delicious summertime treat and if you use the appropriate amount of lemon and lime juice and zest, it is the perfect combo and not too overwhelming, like some lemon/lime recipes tend to turn out! Enjoy! :)

Meltaways....exactly that.

You know those Busken Bakery tea cookies with the dollop of colored icing on top? Yeah, well these are those.....but on steroids and better!  Yes, I just compared myself to Busken Bakery, and yes I said I was better. Trying to stay humble, but I am just too fabulous to do so.  Mind you, these were very simple to make and called for very few ingredients.  And like myself, you'll probably have to go to the store and buy a new jar of cornstarch because the recipe calls for 3/4 cup of cornstarch. WHAT?! Normally a recipe called for like 1 teaspoon. Shoot. Anyways, I'm keeping this short and sweet. Enjoy these bad boys!
                                              
Ingredients:
For the cookie: 

1 cup butter 

3/4 cup cornstarch

3/4 cup powdered sugar

1 cup flour

1 teaspoon vanilla
 

For the frosting: 

3oz. cream cheese - softened 

1 cup powdered sugar

1/2 teaspoon vanilla

Directions:
For the cookie: 
-In a medium bowl, cream butter until fluffy.  
-Add cornstarch & sugar and blend well.  
-Beat in flour until thoroughly mixed.  
-Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  
-Bake at 350 degrees for 10-12 minutes.  

For the frosting:
-Mix all ingredients together.  Color with food coloring if desired.

Reese's Peanut Butter Goodness....

I'm sitting at work and I am like 87.5% distracted right now.  Let me just say, that this Reese's goodness I'm blogging about, I brought it into work today and let me just say it was devoured in 2 seconds by my co-workers. Shout out to Emily, Hailey, and Corin, ya haas cats.  I can't believe it is already August 9th and summer break has basically come and gone already.  Ahhhhh!  But here at the country club, I can only eat so many nachos and cheese and pizzas.  I'm ready to move on from that.  Also, I am now a proud member of the I joined gym Planet Fitness in Newport.  It's going to be fabulous!  Only $10.00 a month AND it's open 24 hours/7 days a week. WOOO!  I've missed a real gym sooo much.  Going on runs and doing simple things at my house just wasn't cuttin' it.  And to end this, I would definitely like to mention that the US Women's Soccer team plays today in the Gold medal round of the Olympics! 'Murica!!!

Ingredients:

CRUST 9 graham crackers - crushed 1/3 cup melted butter 1/3 cup sugar FUDGE LAYER 14 oz sweetened condensed milk 3 cups milk chocolate chips 1/4 teaspoon salt 2 teaspoon vanilla 1 (8 oz) bag mini Reese's PEANUT BUTTER MOUSSE 1 cup peanut butter 1 cup powdered sugar 8 oz cream cheese - room temperature 1 1/2 cup cool whip 1/4 melted chocolate for drizzle
Directions: -For crust: Mix all ingredients for crust together and press in the bottom of a springform pan. Bake at 350 for 8 minutes. Set aside. -For fudge layer: Mix all ingredients for fudge layer(besides Reese's minis) together over medium low, stirring until chips are melted and smooth. Spread over your graham cracker crust. -Press the Reese's minis into the fudge. -For peanut butter mousse: Mix peanut butter, cream cheese and powdered sugar together in a bowl with a hand mixer until combined and smooth. Fold in your Cool Whip. Spread on top of your fudge. -Drizzle with melted chocolate if desired. ---Chill for at least an hour before serving.

Carmelitas. Sounds foreign, right? It has to be good.

Jealous? Because you should be.  These were sooooo simple to make and were ready to eat in no time! The only thing that took some time was the cooling process because there's no greater feeling than having to claw off molten caramel lava from the inside of your mouth.  I start my next semester of pastry school in less than a month, on August 29th and I am SO excited.  Tomorrow morning I'm going up to school to get measured for my baking uniform. How cute, I know.  And yesterday I registered for classes and I'm going up to school 2 days a week for a 5 hour baking class and then a 5 hour cake decorating class, and then I have a couple classes online.  I'm excited for school.  ......hold on...did Sarah just say she was excited for school? ahhhh.  In less than a month I am going to have to say goodbye to summer and nothing makes me more sad than that. It's going to be a tough break-up, but I know we will be reunited soon enough in 8 or 9 months again. .....And just so you know, Grandma, my best critic, came running out to the kitchen last night after she had a serving of this and she said, "Sarah.....this is it. This. Is. It. ....this is the ultimate." And she dramatically turned back around with her moo-moo swooshing, just as dramatically, behind her.

Ingredients:
32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Directions:
-Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
-In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.
-Pat half of the oatmeal mixture into the bottom of an 8x8" pan.
-Bake at 350 degrees for 10 minutes.
-Remove pan from oven and sprinkle chocolate chips over crust.
-Pour caramel mixture over chocolate chips.
-Crumble remaining oatmeal mixture over caramel.
-Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. -Remove from oven and cool completely before cutting.

***A few minutes in the fridge will help them cool off quicker. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down.
***They should be stored and served at room temperature.

Peanut Butter Cup, Cake....not cupcake.

WARNING: You need a glass of milk with this cake.
...Where do I even begin with this cake?  This cake was the BIGGEST production of a cake in the history of cake making.  Let me just start off by saying this was a birthday cake for one of my two favorite red headed friends, Ryan, who turned 21 back in the beginning of June, and I told him I would bake him one, and I kept forgetting! Every time I would see him he'd ask me for his cake.  So finally I got to doing it today! So, long story short, this has to be the most expensive cake ever. Not because of the ingredients, but because I had to make it twice. You're probably thinking I stuttered, or that's a typo, but no.  I had to make it twice.  Why you ask? Because my mom dropped the first one!!! DROPPED IT! But, she was just trying to help me out, being the great mom that she is so I forgive her....kinda. JUST KIDDING, MOM! :) ....so anyways, I had to whip up a second one in record time and that was made possible with the help of my other favorite red headed pal, Allie, who helped me out immensely. (Hi Allie!) SOOO, after an entire afternoon of baking 2 cakes and only able to keep 1, this was the finished product.  Pretty good if you ask me :)

Ingredients:
For the cake:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 sticks unsalted butter - room temperature
1/2 cup creamy peanut butter
1 pound bag of light brown sugar
4 eggs
1 teaspoon vanilla
1 cup buttermilk

For the filling:
8oz semi-sweet chocolate - roughly chopped
8oz heavy cream
1/2 cup creamy peanut butter
1/2 cup Reese's peanut butter cups - roughly chopped


For the frosting:
1/2 cup creamy peanut butter
1/2 cup butter - room temperature
2 tsp vanilla extract
2 cups powdered sugar

Directions:
For the cake:
-Preheat the oven to 350 degrees.
-Butter and flour two 9 inch cake pans.
-In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
-In stand mixer, cream the butter and peanut butter together on medium-high speed until smooth - about 2 minutes.
-Reduce the mixer speed to medium and add the brown sugar.
-Add the eggs, one at a time, mixing well after each addition.
-Add the vanilla, mixing well.
-Reduce the mixer speed to low, and alternately add the flour mixture and the buttermilk, mixing until combined
-Divide the batter between your prepared cake pans and bake until a toothpick comes out clean -  about 40-45 minutes.
-Let the cakes cool completely before frosting.

For the filling:
-Heat the cream until it just begins to boil. Pour it over the chocolate in a medium bowl. -Whisk until the chocolate melts, then whisk in the peanut butter until it's all combined and smooth.
-Set aside 1/4 of the filling for the first layer of frosting. Cool the other 3/4 completely, then gently stir in the peanut butter cups.

For the frosting:
-Cream together the butter and peanut butter.
-Add the vanilla
-Then add sugar until it is fluffy.

ASSEMBLY:
-Place one 9-inch round on a cake stand or plate.
-Cover the top in the peanut butter fudge filling.
-Place the second 9-inch round on top.
-Using the frosting, frost the sides of the cake all around. 
-Using the rest of the filling, spread a thin layer on the top of the cake.
-Garnish the top with whole/chopped up Reese's.
-Refrigerate until the fudge is set and firm to the touch and enjoy!

Blueberry & Lemon Cheesecake. ...there seems to be a trend.

Summer, blueberries, lemons. Summer, blueberries, lemons. Summer, blueberries, lemons. Can't get much better than that.  I made this dessert for my mama bears birthday which was yesterday. She just turned 29. Can you believe it?! She's the greatest mom I have ever had!!.....
I can't believe it's already July, and the 4th of July is on Wednesday.  I made sure to obnoxiously paint my nails red, white, and blue today as I love 'Murica, and everything 'Murican.  To get us in the 4th of July spirit....What dance was very popular in 1776?.....Indepen-dance. Thank you, thank you.  Anyways, this cheesecake was delicious, especially on a hot summer day. You have got to try it out! It's worth it. Pinky promise! 

Ingredients:
For Base:
Butter, for greasing
2 tablespoon sugar
1/8 tablespoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted

For the Filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries

Directions:
-Preheat oven to 325 degrees.

-Grease the bottom of a 9 by 9-inch spring form baking pan with butter.  Then place parchment paper over the top.
-In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.
-Add the melted butter and pulse a couple of times to fully incorporate.
-Pour into the lined baking pan and firmly pat down with the bottom of a glass.
-Bake for about 12 minutes, or until set.

For the filling:
-Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and then sprinkle with blueberries.  They will sink slightly but should be half exposed.

-Bake for 35-45 minutes, or until the center only slightly jiggles.
-Remove from the oven and cool completely before refrigerating for at least 3 hours.
-Once set, remove from pan using the parchment lining, slice, and enjoy!

Blueberry+Lemon=Blemonberry Loaf.

Life is good. Life is really good. I'm working like crazy and loving my off time with my family and friends.  Yesterday (Saturday morning), we, as in my mom, sister, myself, my best friend Frannie and her family and some family friends, went blueberry picking up at Rouster's farm in Milford and it was a grand ole time.  Between my mom, Sam, and myself we picked about 15 POUNDS of blueberries!  So of course I had to bake something that day with blueberries in it.  I woke up at the crack of dawn on Saturday morning, was up in Milford by 8:00 a.m., picked blueberries til 9:30, came home, baked two different treats til 2:00 p.m., was exhausted so I got to lay in my bed from, literally, 2:13-2:15, got ready for work at 3:00, worked til 7:30 (long shift, lemme tell ya!), picked up Frannie after work, went to a pool party gathering, as I like to call it, at our friend Nolan's house, etc, etc, etc. NEEDLESS TO SAY I'M RUNNING ON EMPTY because I was back up this morning at 6:45 for church this morning. BUT HEY, what's summer without feeling like a zombie and your eyeballs are about to fall out of their sockets?!? Love every minute of it though! Anyways, I decided to bake this with the fresh blueberries I picked and took it to Nolan's house! It was all gone by the end of the night!

Ps. Literally, nothing tastes as good as a fresh blueberry. Holy cow.

 Best friend Frannie!

Ingredients:
For the Loaf:
-1 1/2 cups + 1 tablespoon all-purpose flour - divided
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup plain yogurt
-1 cup sugar
-3 large eggs
-2 teaspoons lemon zest (approximately 2 lemons)
-1/2 teaspoon vanilla extract
-1/2 cup vegetable oil
-1 1/2 cups blueberries

For the Lemon Syrup:
-1/3 cup freshly squeezed lemon juice
-1/3 cup sugar

For the Lemon Glaze: 

-1 cups confectioners’ sugar - sifted

-2 to 3 tablespoons fresh lemon juice

Directions: 

-Preheat the oven to 350 degrees. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour.

-In a medium bowl, sift together flour, baking powder and salt - set aside.

-In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

-Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. ---Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

-While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat - set aside.

-Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

-To make the lemon glaze, in a small bowl, whisk together the confectioners sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Fruit Tart. Heyyy.

Let me just say Grandma said this fruit tart was "pure ecstasy"....I'm hoping she was just using that as an adjective and not comparing it to actual ecstasy. But then again, once Grandma closes her doors at night, we never know what she does in there... Also, I would just like to say that I finished my first term of pastry school this past week! So now it's finally summer, and I'll be starting back at the end of August!  While making this dessert, I had some team work thanks to my Momma and prego sister Sam, they cut the fruit.  Aren't they just the greatest?! We'd make such a splendid team.  Tonight we had such a summeresque dinner that consisted of grilled bbq pork chops, baked potatoes, corn, and cabbage, and in my case, instead of cabbage I had cottage cheese. Holla for cottage cheese! YUM!  Ps. I know you all were waiting for me to say this, sooooo my tanning this summer is going great! Thanks for the concern! America!

Ingredients:
Crust
-1/2 cup confectioners sugar
-1 1/2 cups all purpose flour
-1 1/2 sticks butter - softened & sliced

Filling
-8 oz package cream cheese
-1/2 cup sugar
-1 teaspoon vanilla extract

Topping
-Strawberries
-Kiwi
-Blueberry
-Blackberries
-Raspberries

Glaze
-6 oz frozen limeade concentrate - thawed
-1 tablespoon cornstarch
-1 tablespoon lime juice
-1/4 cup sugar

Directions:
-Preheat oven to 350 degrees.
-For the crust: In a food processor, combine the confectioner's sugar, flour, and butter, and process until the mixture forms a ball.  With your fingers, press the dough in a 12 inch tart pan with a removable bottom.  Make sure to push the dough into the indentations in the sides.  Pat until even.  Bake for 10-12 minutes or until very lightly brown.  Set aside to cool.
-For the filling: Beat the cream cheese, sugar, and vanilla until smooth.  Spread over the cooled crust.
-For the topping: Cut the strawberries into 1/4 inch slices and arrange around the edge of the crust.  Next add the circle of kiwi.  Then a circle of blackberries.  Then cluster the center with the raspberries.  Fill any spaces with blueberries.
-For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick.  This takes about 2 minutes.  Let cool.  Brush with a pastry brush over the entire tart.  (You won't use all the glaze)
-Keep tart in the fridge with any leftovers!!

Aunt Barb's Eclair!

Hey there, how're things?  Today is Father's Day, and last night as I was going through recipes trying to think of something to make my dad, he walks in the kitchen, so I asked him what he wanted, and without hesitation he said, "ECLAIR!".....oh, was it that obvious?.....well shoot, easy enough! Everyyyy Father's Day my Aunt Barb made this eclair and it's inhaled by all within like .9 seconds. You can take that in a literal sense.  But hold up, if my dad even reads this he's probably hating me right now for even mentioning his name on the God forsaken world wide web, but I can't go without saying he's someone who taught me never to take life too seriously.  And I bet your dad can't stand on his head, either.  Or hold his breath underwater for 2 minutes.  Even though I KNOW for a fact he likes our dog, Chuck, more than he likes his own children, I still love my dad.  Even though he comes in my room and lays on my bed while I do homework and asks me irrelevant questions, I weirdly wouldn't change it for the world.  My dad's the best, and if you beg to differ, then me and my dad challenge you and your dad to a headstand competition. Bring it.

Ingredients:
-1 Box of Graham Crackers
-2 3.4 oz French Vanilla instant pudding
-8 oz Cool Whip
-12 oz Semi-Sweet Chocolate Chips
-1 stick butter

Directions:
-Beat the pudding and the milk with a whisk for 2 minutes until thick.
-Gently fold in the cool whip.
-Place 1 sleeve of graham crackers on the bottom of a 9x13 pan.
-Pour 1/2 of the pudding mixture on graham crackers.
-Place another sleeve of graham crackers on top of pudding.
-Pour the rest of the pudding mixture on top.
-Add the last sleeve of crackers on top.
-Melt the butter and the chocolate chips in microwave until melted. Stir occasionally, making sure that the chocolate doesn't burn. (bad news bears when that happens)
-When melted, spread/pour on top of graham crackers.
-Viola!....chill in the fridge for at least 2-3 hours, and enjoy!

Luscious Lemon

As I sit here at school and observe the people that walk past, I sure am glad my parents raised me how they did. Have I ever gone on about how I had the best childhood ever? Because I did, and I make sure everyone knows it.  I remember alllllll the way back to my 3rd birthday. Holla. Talk about impressive.  But really, if I got $100 for every weirdo I'm looking at in close proximity this very second, I'd have probably have $1,000 right now. Now you're probably thinking, "Now, now, Sarah, don't be so quick to judge.", but really, I have no doubt that I'm right on my prediction. And I don't think anyone showers these days either. But enough talk about people. Let's talk about this Luscious Lemon haha....it really is a very refreshing summer dessert especially when served cold (according to Grandma).

Ingredients:
1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans - divided
1 stick butter - softened
1 package cream cheese - softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping - thawed - divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk

Directions:
-Preheat oven to 375 degrees.
-Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 9x13 baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
-Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.
-Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.
-Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer.
-Top with the remaining whipped topping. Sprinkle with remaining pecans.
-Cover and chill for 1 hour. Store any leftovers in the refrigerator.

"No Bake Nutella Cheesecake"...

Well would you lookie here. Today is Mother's Day.  Can I just go on about how great my mom is for 3 seconds?  She cooks me dinner and puts up with my antics.  What more could a 20 year old girl ask for?  Oh, and her mashed potatoes are to die for.  Hey Mom!  Team 'Murica!  We speak 'Murican!  And just to let you all know I'm working diligently on getting my nice summer glow......talk about a happy girl.  I needed to buy a new bottle of tanning oil and uhhh hello? Does Hawaiian Tropic think I'm made of money? because I'm not.  The bottle of tanning oil cost $10!! TEN DOLL HAIRS!  Maybe I'm overreacting.....just a little bit.....but let's work on cutting that down to like $5 next summer.  Rant over.  So we're having homemade ribs and baked potatoes and dessert....and this dessert will literally make you just want to roll over and die out of pure happiness.....

Ingredients:
For the Crust

12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter - melted

For the Filling
1 package cream cheese - softened
2/3 cup Nutella
1 teaspoon vanilla
8 ounces of whipped topping (buy a pint of heavy whipping cream and use the leftover for garnish)

For the Garnish 
Whipped topping
Oreo Halves

Directions:

-In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

-In a large bowl, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Carefully, fold in the whipped topping until well blended and no streaks remain.

-Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

***I garnished these bad boys with leftover whipped topping and a half of an Oreo.  To make the whipped topping you pour the entire pint of heavy whipping cream into the mixer and add 4 tablespoons of powdered sugar.  With the whisk attachment, whip until stiff peaks form. And viola! Homemade whipped cream!***

Lemon & Blueberry Cheesecake Cookies!

Well, I haven't blogged in what seems like since 'Nam.  Not much has happened. I only have 5 more weeks left (10 more classes) of this term for my pastry school.  It's going splendidly.  I don't procrastinate with my homework. What? Should I repeat myself? I don't procrastinate with my homework.  I find hospitality law interesting....uhhh.  Anywho, the whether is phenomenal these days, and I wish I could marry summer time, but I can't.  Well, maybe I can, there has to be a loop hole somewhere in our system.  Ok, but really, let's talk about these cookies....

Ingredients:
1 cup unsalted butter - room temperature
1 cup sugar
Zest of 1 lemon
3 tablespoon lemon juice
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 cup flour1 cup blueberries (called for 1 cup, I used 2 cups)

1/2 package cream cheese - cut into 1 teaspoon cubes

Directions:
-Preheat the oven to 350 degrees. Line your cookie sheets with parchment paper and set them aside.
-In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. 

-Blend in the lemon zest, juice and eggs.
-In a separate bowl, whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. -Gently fold in the blueberries so as not to burst any.
-Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.
-For each cookie, roll 1 heaping tablespoon of dough into a ball then flatten it slightly into a disc shape. Place a 1 teaspoon cream cheese cube into the center and form the dough around it creating a ball again.
-Bake them for about 10 - 14 minutes until the edges brown slightly. 

-Transfer them to a cooling rack and enjoy!

Cookies n Cream Cookies

I like to be redundant in my title, back off.  Can I just go on about how fantastic this week has been and it's only Tuesday? Yesterday I worked out and am sore as can be today and I love that feeling.  Today I started pastry school, nothing too special went on today (Kara!), but I will be sure to let you all know.  Except in class we were talking about what resources our land produces and someone shouted out weed.  I guess they weren't technically wrong on that one.  Today I got a call saying our soccer league starts up on Thursday. FINALLY. So excited for the potential Team Pup n Suds has.......NOT.  We will need 911 on speed dial.  And last but not least, I made these today and they are delicious.
Oh, and a shout out to my brother Phillip for doing the lighting for the picture. Happy? :D

Ingredients:

2 1/4 cups flour
1 teaspoon baking soda
1 cup butter - softened
1/2 cup brown sugar
1/2 cup white sugar
1 (4.2 ounce) package Cookies n Cream pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups white chocolate chips
15 Oreo cookies - chopped

Directions:
-Preheat oven to 350 degrees.
-Cream butter and sugars, add pudding mix until blended.
-Stir in the eggs and vanilla.
-In a separate bowl, combine the flour and baking soda with a whisk then add it to the butter mixture.
-Stir in the chocolate chips and Oreo cookies.
-Drop cookies by rounded spoonfuls onto greased cookie sheet.
-Bake for 10 minutes.

Makes 3 dozen cookies.

Orange Muffins

Just to start this off my mom says to me, "I thought your muffins were good!" and somehow, I got lost in translation because I thought she said, "...and what about your muffin top?" WHAT! But my mamma didn't say that to me of course!  Anyways, these surprisingly were very easy to make. Mix some of this, stir some of that, and distribute.  Pretty simple. P.S. Where did the warm weather go? Why do I have my WINTER heater on in my room? grr. 

Ingredients:
For the muffins:
1 cup milk
1/2 cup freshly squeezed orange juice
1/2 cup sour cream
2 large eggs
2 sticks unsalted butter, melted
3 1/2 cups all-purpose flour
1 cup sugar
1 1/2 tbsp. baking powder
1/2 tsp. salt
Zest of 1 orange

For the glaze:
1/4 cup freshly squeezed orange juice
1 1/2 cups confectioners sugar
1-2 tsp. orange zest

Directions:
-Preheat the oven to 350˚ F. 
-Line 24 muffin wells.
-In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend. 
-In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.
-Pour the wet ingredients into the dry ingredients and mix just until incorporated. 
-Fold in the orange zest with a spatula.

-Divide the batter evenly between the prepared muffin cups. 
-Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. 
-Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.

--To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. 
--Whisk together until smooth, adding more juice if necessary. 
--Drizzle the glaze over the muffins while they are still warm. 

Good Ole Fashioned Oatmeal Cookies from Grandma Sarah's Kitchen

I'm just a girl living my life. I start pastry school on Monday and I couldn't be more excited.  I need this like Grandma needs to learn the difference between a yellow finch and a duck.  I need this like I need gas in my car.  I live about .10 miles away from BP and I'm not quite sure I'll make it there next time I get in my car.  I like to live life on the edge.  Or at least something like that.  I'm a risky person; I drive around with my gas light on, AND I put more ground cinnamon than it calls for in the recipe.  Whoa.  Speaking of 'whoa', we're going to Keeneland this Saturday. "Whoa horsey, whoa!"....time for me to pretend I live life of the cultered class. Classy, classless? Which one will I be.  I'll say classy for the sake of my mom. Hey mom! Heyyyoooo.

Ingredients:
-2 sticks butter
-1 cup sugar
-1 cup brown sugar
-2 eggs
-1 teaspoon vanilla
-2 cups all purpose flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 1/2 teaspoon ground cinnamon
-3 cups old fashioned oats

Directions:
-Combine flour, salt, baking soda, and ground cinnamon into a small bowl. Set aside.
-In a medium bowl, mix together the butter and sugars.
-Beat in eggs one at a time, then stir in vanilla.
-Stir in flour mixture into cream mixture.
-Mix in oats until combined.
-Cover and chill dough for at least 1 hour.
-Preheat oven to 375 degrees.
-Grease cookies sheets, and roll the dough into appropriate size balls.
-Flatten each cookie with a fork dipped in sugar.
-Bake for 8-10 minutes, and allow cookies to cool for 5 minutes before removing from baking sheet! Enjoy!

Holy, Cake Balls!

Just in time for Easter!......just for a fore warning I used a cake ball pan to make these. I've attempted to make cake balls time and time again and they turn out to be a nightmare.  So this past Christmas, my loving brother Phillip bought me a cake ball pan.  Anywho, it worked out fabulous.  Oh, and just so you don't fall out of your chair reading this....I went against all my morals and used a cake box mix. AHHH. Yeah, I did it. As for the chocolate coating.....somehow I managed to burn the chocolate the first time around.  Buzz kill.  So today I had to run out and buy more chocolate!  However, here they are in all their glory.

Ingredients:
1 Vanilla Cake Mix
4 eggs
1/2 cup milk
1/2 oil
1 Box of Vanilla Instant Pudding
Candy Coating Chocolate - any color (s) you desire. I ended up using almost 2 pounds of chocolate to decorate these.
Candy Sticks

Directions:
-Preheat oven to 350 degrees.
-Grease cake ball pans on both the bottom and top pan.
-Dump cake mix into large bowl and add 4 eggs, 1/2 cup milk (substituted instead of the water on the package), oil, and the vanilla pudding mix.
-Beat on low for 30 seconds, then beat on medium for 2 minutes - scraping sides of bowl.
-After everything is combined, the consistency will be very dense.  Pour batter into the bottom pan.
-Place top pan (with holes) on bottom pan.
-Bake for 25-30 minutes
-Let pan cool before removing top pan.

For decorating:
-When the cake balls are completely cooled, melt a small amount of the melting chocolate in the microwave for about 30 seconds or so.
-Dip the end of a candy stick into the melted chocolate, then insert into the cake ball.  This secures the cake ball to the stick as a glue.  Place in freezer for about 10 minutes to harden the chocolate.
-As they are in the freezer, heat a large amount of chocolate coating in the microwave until melted.
-Remove cake balls from freezer, and dip cake balls into the chocolate coating.
-Drizzle on any other accent colors your wish to use.  Or sprinkles, etc.
-The chocolate will harden and they're ready to enjoy!

Strawberry & Lemon Yogurt Cake. Holla.

Can't get enough of strawberries.  I want summer.  And I want to be laying by a pool. I want the smell of my tanning oil. And I want to be going to summer concerts at riverbend.  But those are everything I just want, I have everything I NEED right now.  Except today, I didn't have a kitchen table while baking, and I never realized I NEEDED that while baking.  I always thought I just used the counter. Nope. I was wrong. And now that the kitchen table is back, I love him. Yeah, he's a him. But I'm over it...onto the recipe. Oh, and according to Grandma, this cake is "heavenly. you have to take a bite and just keep it there and think about it." So do so. Thanks..

Ingredients:
2 sticks butter - softened
2 cups sugar
3 eggs
3 Tb. lemon juice - divided
Zest of 1 lemon
2 1/2 cups all-purpose flour - divided
1/2 tsp. baking sod
1/2tsp. salt
8 oz. plain or vanilla, Greek yogurt
1 pint fresh strawberries - diced
1 cup powdered sugar

Directions:
-Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest....set aside.
-With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon of the lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until combined.
-Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
-Pour the batter into the prepared pan. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
-Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake. Enjoy!!

Strawberry Shortcake Torte

So, I made this little gem almost a week ago, and I just haven't gotten around to blogging about it.  Last night I went down to Lexington for the NCAA National Championship game.  Holy cow. It was insane.  Massive and massive and massive amounts of people.  People hanging from trees, on top of roof tops, jumping from houses, baby dolls crowd surfing (my personal favorite), the craziness goes on. Oh, and UK won the National title.  Sounds ridiculous. Like why would I want to be a part of something like that?  Good question. But it was a whole bunch of fabulousness.  I've never been so happy with a spontaneous decision to do something.  Definitely an experience I won't forget.  SOOOOO needless to stay, it's 9:30 p.m. and I haven't ventured too far away from my bed today. So. tired. So as I'm laying here, I mustered up the strength to blog.

Ingredients:
Unsalted butter, for pan
8 extra-large eggs - room temperature & separated
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup cake flour (not self-rising)
2 teaspoons sifted baking powder
1 pint heavy cream (I used heavy whipping cream because that's what we had)
2 tablespoons confectioners' sugar, plus more for work towel
1 quart strawberries, washed, dried, and hulls removed

Directions:
-Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
-In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
-In the bowl of an electric mixer (with the whisk attachment), beat egg whites until stiff peaks form. Gently fold into flour mixture.
-Pour cake batter in prepared pan and spread evenly.  Bake until cake springs back when touched, about 20 minutes.


-Meanwhile, set 4 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer with the whisk attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
-Just like the other rolls I have made in the past, lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool. (about an hour)
-Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Place the 4 whole strawberries on top for garnish! Enjoy!!

Bailey's Salted Caramel Chocolate Pie.

This dessert is SO simple, and so delicious.  For all you chocolate lovers, this is for you.  This dessert has been made 3 times in the past week.  I've made it in a pie pan, and in an 8x8 pan, both are convenient. The original recipe called for "Bailey's with a hint of caramel", since I only had regular Bailey's (I know, what a bummer), I just drizzled the top of the pie with some caramel sauce and it tasted fabulous!

Ingredients:
6 oz. semi sweet chocolate chips
1 cup heavy whipping cream
1 tablespoon sugar5 tbsp. Bailey's
1 chocolate cookie pie crust (I used about 2 cups of crushed chocolate graham crackers and a stick of butter for the crust)
coarse salt for sprinkling
Caramel sauce for drizzling

Directions:
-Melt chocolate chips in a double boiler.....let cool slightly.
-Whip cream and sugar. When soft peaks begin to form, gradually add the Bailey's.
-Gently mix in the melted chocolate.
-Spread mixture into pie crust and sprinkle top with caramel and coarse salt.
-Refrigerate for 4-6 hours.
-Enjoy!

Guinness Cupcakes w/ Bailey's Buttercream Frosting.

SHAMROCKED. Who doesn't like alcohol in a cupcake? If you don't, get out of town.  St. Patrick's day has come and gone, but these little gems can be made any time of the year. What did St. Patrick do anyways to get a whole day of drinking dedicated to him? Run all the mice out of Ireland???...snakes, mice, same thing.  Tomato, tamato.

 

Ingredients:

12 oz. of Guinness
2 sticks unsalted butter
3/4 unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt

2 large eggs

2/3 sour cream

For the buttercream:
1 stick unsalted butter, softened
3 to 4 cups confectioner' sugar
3 tablespoons Bailey's Irish Cream
1 tablespoon heavy whipping cream

Directions:-Preheat oven to 350 degrees.
-In a large bowl, combine the flour, sugar, baking soda, and salt.  Set aside.
-Bring Guinness and butter to a simmer in large saucepan over medium heat.  Add cocoa powder and whisk until mixture is smooth.  Cool slightly.
-In a stand mixer, beat eggs and sour cream until smooth.  Add Guinness/chocolate mixture to egg mixture and beat until combined.  Add flour mixture and beat on medium-low speed until combined.

- Divide batter among cupcake liners, filling them 3/4 of the way full.  Bake until toothpick comes out clean....about 17 minutes.  Cool completely before frosting them.

For the frosting..
-Beat butter in large mixing bowl and beat until creamy.
-Gradually add the sugar; 1/2 cup at a time, beating well after each addition, until the icing is at the consistency that you like.
- After sugar has been added, add the Bailey's and milk and blend until just combined.
-Pipe out onto cupcakes and enjoy!!

Lemon Poppy Seed Whipped Cream Cake. Oh yes.

Aren't Sundays wonderful?  There's just something lazy about them.  Wake up, go to church, eat breakfast, lay around.  The end.  I mean, it is the day of rest so I'm just following what the Big Guy said.  Although, I did go shopping today, and spent more than I would have liked on WORK clothes. GAH!  On the other hand, I received $$$ back by demanding my shipping & handling expenses to be refunded.  I'm such a doll to deal with.  And last, but certainly not least, I whipped (no pun intended) up a Lemon Poppy Seed Whipped Cream Cake on this lazy Sunday afternoon.  This may be one of my favorite recipes I've tried!

Ingredients:
1 1/2 cup heavy whipping cream
3 Eggs
1 cup + 2 tablespoons superfine sugar
1 teaspoon vanilla extract
2 1/4 cup cake flour (or you could use 2 cups all purpose)
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons poppy seeds
1 tablespoon lemon zest
1 1/2 tablespoon oil
2 teaspoons lemon juice

Directions:
-Preheat oven to 375 degrees (or 350 degrees if using a dark pan)
-Butter/Flour a fluted pan/bundt pan
-Whisk together the eggs and vanilla in a small bowl until combined.  Set aside.
-Sift together the flour, baking powder, and salt. Mix in the poppy seeds and lemon zest into the flour mixture.  Set aside.
-Whip the cream on medium until cream thickens and forms stiff peaks.
-While still whipping, pour the egg mixture into the cream.  (it will become a mayonnaise-like consistency.)
-Best the sugar into the mixture until mixed.  Turn off.
-Fold the flour in 2 batches.  Mix well until all flour is combined.
-Stir in the oil and lemon juice.

--Pour into greased pan and bake for 25-30 minutes, or until toothpick comes out clean!

*And for the glaze on top I just mixed about 2 cups of powdered sugar, 1 tablespoons of lemon juice, and 1 tablespoon of heavy whipping cream that was leftover.  If the consistency isn't how you would like it, just add one of those three ingredients as needed.  Eye balling this would be your best bet.