Archive for the ‘Uncategorized’ Category

Snowman Cupcakes



Ginger Bread Houses

Posted: December 14, 2012 in Uncategorized
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GingerBead Houses

My Gingerbread House

Posted: December 14, 2012 in Uncategorized
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My Gingerbread House

I made my gingerbread holiday house

Just like Jamba Juice

Posted: October 7, 2011 in Uncategorized

We eat smoothies every morning for breakfast, snacks after school, something sweet after dinner.. give us an excuse. So here is the thing, once you get the general idea down you can substitute any fruit or nectar or sherbet. It is quick, easy, and absolutely delicious.

Jamba Juice Razzmatazz Fruit Smoothie
1 TBS Frozen Apple Juice concentrate
3/4 cup strawberry nectar
1 cup frozen blueberries
3/4 cup raspberry sherbet
3/4 cup frozen vanilla yogurt
1/2 banana
1 cup ice
Add everything to blender and blend until smooth.

*note: nectar can sometimes be found in the juice isle and also in theHispanic food section of most grocery stores.

Back to school cake

Posted: October 7, 2011 in Uncategorized

Raspberry Lemonade Bar

Posted: October 5, 2011 in Uncategorized

The raspberry-lemon layer before baking is very liquidy – verging on juice.  I honestly did not expect these to turn out at all, and while they were baking, I was making plans to cut the brownies into small pieces so that there would be enough to go around.  But then magically, these worked.  I chilled them, sliced them, and finally I tasted one.  The best way I can think of to express my feelings about these bars is this: I liked them more than the brownies.  If you put both of them in front of me, this is the one I would choose.  The topping is sweet, tart, smooth and almost juicy all at the same time.  I loved the one I did get to sample and I already can’t wait to make them again.  If you are a fan of raspberries, lemons, or both, make these and prepare to fall in love.

Raspberry Lemonade Bars

Yield: about 24-30 bars*
For the crust:
2¼ sticks (18 tbsp.) unsalted butter, at room temperature
½ cup sugar
2 cups all-purpose flour
½ tsp. salt

For the raspberry lemon layer:
3 cups sugar
1 1/3 cups all-purpose flour
3 tbsp. lemon zest
¼ tsp. salt
3 cups frozen raspberries, thawed
6 large egg whites
2 large eggs
1 1/3 cups freshly squeezed lemon juice

Confectioners’ sugar, for dusting

*This recipe can be halved and baked in an 8 x 8-inch baking pan with a slightly reduced baking time. 

Preheat the oven to 350˚ F.  Line a 9 x 13-inch baking pan with parchment paper.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until smooth, 1-2 minutes.  With the mixer on low speed, mix in the flour and salt just until incorporated.  Add the dough to the prepared baking pan.  Press into an even layer over the bottom of the pan.  Bake for about 25 minutes or until light golden brown.  Remove from the oven, maintaining the temperature.

While the crust is baking, make the top layer.  Combine the sugar, flour, lemon zest and salt in a large bowl and whisk to blend.  Add the raspberries to a fine mesh sieve and press through, mashing with a spatula, to extract as much juice and pulp as possible, straining out the seeds.  Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend.  Whisk in the raspberry puree and lemon juice until smooth.

Pour the mixture over the crust and bake until the center is just set and not longer jiggles when gently shaken, about 35-40 minutes.  Transfer to a wire rack to cool to room temperature.  Cover and chill well in the refrigerator, at least 2 hours.  When ready to serve, use the parchment paper to lift the bars from the pan.  Place on a cutting board and slice into bars.  Dust the tops with confectioners’ sugar if desired.

Source: slightly adapted from Sophistimom

Pumpkin Cream Cheese Muffins

Posted: October 5, 2011 in Uncategorized

I believe originally these were meant to be a knock-off of a Starbucks bakery item.  I’ve never had the original so I have no basis for comparison, but it’s hard to imagine them being better than the homemade version.  The streusel topping is not as chunky as some, and instead sort of melts during baking to create a crackly cinnamon-sugar topping that gives these an extra little something.  Be sure to mix and freeze the filling in advance so that it is ready to go when you want to make the muffins.  They may take a bit more time than your average muffin, but are totally worth it in the end.

Pumpkin Cream Cheese Muffins

Yield: 24 muffins
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.  (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Source: adapted from BakeSpace