Tuesday, January 31, 2012

Nutella Cookie Pops

Watch yoyomax12's video tutorial here.

nilla wafer cookies
popcycle sticks (I used large ones and cut them in half)
candy melting wafers (I used lavender and white)

1. Place 1 teaspoon of nutella onto one nilla cookie. Place popcycle stick onto nutella then another nilla cookie to "sandwich" everything together.
2. Freeze cookie pops for about 15 minutes until nutella is frozen and popcycle stick is secure.
3. Melt candy melting wafers in the microwave until smooth (mine take 90 seconds). Add 1 teaspoon of vegetable shortening to thin out candy melts to make it easier to coat cookie pops.
4. Coat cookie pops in melted candy melting wafers, making sure to let any excess drip off. Place cookie pops onto parchment paper and decorate with sprinkles right away before coating sets.
5. Once coating has set, serve & enjoy!

These store well at room temperature.

Saturday, January 28, 2012

Chocolate Orange Swiss Roll

3/4 cup flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
Orange Buttercream:
1/2 cup butter, softened
2 cups icing sugar
1 teaspoon orange zest
1-2 tablespoons orange juice

1. Preheat oven to 375°F. Grease and line a swiss roll pan (15x10") with parchment paper and grease paper. In a small bowl, sift together flour, cocoa powder, baking powder, and salt.
2. Beat eggs until foamy, thick and lemon coloured, about 5 minutes at high speed. Gradually beat in sugar followed by water and vanilla on low speed. Finally blend in the flour mixture until batter is smooth.
3. Pour batter into pan and spread smooth. Bake 12 minutes until toothpick comes out clean. Immediately invert cake onto a tea towel which has been dusted with icing sugar. Roll up cake and let cool completely.
4. For the filling, in a large bowl cream butter, half of icing sugar, and orange zest. Gradually blend in remaning icing sugar and orange juice until desired consistency is met.
5. Unroll cake and spread with orange buttercream. Roll up cake then slice & serve!

Serves 12. For best keeping, store cake in an airtight container in the fridge.

Wednesday, January 25, 2012

Date Newtons

1 cup flour
6 tablespoons salted butter, chilled
2-3 tablespoons ice water
Date Filling:
1 cup chopped pitted dates
1/4 cup plus 1 tablespoon water
2 tablespoons sugar
1/2 teaspoon almond extract
2 teaspoons orange zest
1/4 teaspoon cinnamon

1. For the pastry, in a large bowl place flour and cut in butter until the mixture resembles sand. Sprinkle over 2 tablespoons water and mix in with fork or fingers. Gradually add more ice water until mixture holds its form. Form dough into a ball and wrap in plastic wrap and flatten into a disc. Chill 30 minutes.
2. While dough is chilling, prepare date filling. In a saucepan over medium high heat, place dates, water, sugar, and almond extract. Bring mixture to a boil and reduce to a simmer, stirring until mixture forms a thick paste. Remove from heat and stir in orange zest and cinnamon. Let cool.
3. (A) Roll out dough between sheets of parchment into a rectangle, about 1/4” thick. (B) Spread filling in the middle and (C) fold over left and right pastry sides. (D) Roll log over so it's seam side down and place onto baking sheet.
4. Bake at 350°F for 30-35 minutes until (E) golden brown on the bottom and golden on top.
5. Let cool completely on wire rack. (F) Dust with icing sugar if desired and use a serated knife to slice into 1/2" thick cookies. Serve & enjoy!

Makes 15. 112 calories each. For best keeping, store cookies in an airtight container.

Tuesday, January 24, 2012

Easy Monkey Bread

Biscuit Dough:
1 cup flour
1/2 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons margarine or softened butter
1/2 cup milk
Cinnamon Sugar:
1/4 cup sugar
1/2 tablespoon cinnamon
2 tablespoons butter, melted
1/3 cup chopped walnuts (optional)
1/2 cup icing sugar
3 teaspoons milk

1. Preheat oven to 350°F. Grease 8x4" loaf pan.
2. In a large bowl mix together flour, baking powder, and salt. Cut in margarine until the size of peas then stir in milk until soft dough forms. Turn out dough onto lightly floured surface and lightly knead until no longer sticky.
3. Roll out dough until about 1/3" thick. Cut out circles then cut each circle into quarters. Coat dough pieces in cinnamon sugar.
4. Place half of the dough pieces into the loaf pan then drizzle with half the melted butter and sprinkle with half of the chopped walnuts. Place remaining dough pieces into pan and drizzle with remaining melted butter and walnuts. Place loaf pan onto baking sheet.
5. Bake 30-35 minutes until golden brown and toothpick comes out clean. Let bread cool 10 minutes, then turn out onto serving plate and drizzle with glaze. Serve warm & enjoy!

Makes 1 loaf.

Wednesday, January 18, 2012

"Confetti" Biscotti

2 cups flour
1/3 cup butter, softened
2/3 cup sugar
2 teaspoons vanilla
1/2 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup mini rainbow chocolate chips

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. In a large bowl, blend together butter, sugar, vanilla, baking powder, and salt until smooth. Blend in eggs until well combined, mixture will look curdled.
3. Gradually blend in flour until soft dough forms. Stir in mini rainbow chocolate chips.
4. Form dough into a ball, divide in half, placing each half on a baking sheet. For each piece, form a 9 1/2" long, 2" wide, 3/4" tall rectangle. Smooth tops and sides with a wet knife or other flat utensil.
5. Bake for 25 minutes until just lightly browned on top. Let cool 15-20 minutes.
6. Brush tops and sides with water before slicing to prevent crumbling. Use a serrated knife and slice 3/4" thick slices, you can slice straight or on a diagonal, however you like.
7. Stand slices up on baking sheet and bake at 325°F for 25-30 minutes until firm and dry.
8. Cool completely, serve & enjoy!

Makes approximately 20-25 biscotti.

White Chocolate Macadamia Nut Cookies

3/4 cup golden crisco shortening
1 1/4 cups lightly packed brown sugar
1 egg
2 tablespoons milk
1 tablespoon vanilla
1 3/4 cups flour
3/4 teaspoon baking soda
1 teaspoon salt
1/2 cup white chocolate chips or chunks
1/2 cup macadamia nuts, roughly chopped

1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. In a large bowl cream together shortening and brown sugar until light and fluffy. Blend in egg, milk, and vanilla until well combined.
3. In another bowl mix together flour, baking soda, and salt. Add to wet ingredients and stir until soft dough forms. Mix in white chocolate and macadamia nuts.
4. Drop dough by tablespoonfuls onto baking sheet, spacing about 2" apart. Bake 8-10 minutes until lightly golden brown around the edges. Let cool on pan for 5 minutes before transfering to wire rack to cool completely.
5. Serve & enjoy!

For best keeping, store cookies in an airtight container.

Wednesday, January 11, 2012

Lemon Poppyseed Muffins

2 1/4 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppyseeds
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 cup plain or honey greek yogurt
zest of 1 lemon
1 teaspoon vanilla
1/2 teaspoon lemon extract

1. Preheat oven to 400°F. Place muffin liners in muffin pan.
2. In a large bowl sift together cake flour, baking soda, and salt. Stir in poppyseeds and set aside.
3. In another large bowl, cream together butter and sugar until light and fluffy. Blend in eggs, one a time, until well incorporated. Stir in greek yogurt, followed by lemon zest, vanilla, and lemon extract.
4. Add dry ingredients to wet ingredients, stirring just until combined to form a thick batter. Divide batter among muffin liners, filling to the top.
5. Bake 18-20 minutes until golden brown and toothpick comes out clean. Serve & enjoy!

Makes 1 dozen.

Tuesday, January 10, 2012

My Sister's Birthday Cake

Red Velvet Cheesecake Layer Cake with Cream Cheese Buttercream
My sister’s birthday cake! The cake consisted of layers of red velvet cake and cream cheese buttercream and a cheesecake center. My Dad (who’s more spray paint savvy) helped me decorate the cake using yellow, blue, and pink Wilton Color Mist.

Saturday, January 7, 2012


Similar to macaroons, these are crunchy on the outside while soft and chewy on the inside.

1 large egg white
1/3 cup sugar
1/2 teaspoon vanilla
pinch salt
1 cup shredded coconut
1/4 cup crushed walnuts
1 square (1 ounce) bittersweet chocolate, melted

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a large bowl whisk together egg white and sugar until well combined. Whisk in vanilla and salt. Stir in coconut and crushed walnuts until combined.
3. Drop mixture by tablespoonfuls onto baking sheet. Bake 13-15 minutes until golden brown around the edges. Let cool on pan 5 minutes before transfering to wire rack to cool completely.
4. Drizzle cooled haystacks with melted chocolate and let set. Serve & enjoy!

Makes 8, 113 calories each. For best keeping, store in an airtight container.

First post of 2012, happy new year everyone!!