A Chocolate Dessert

The website I found this dessert called this "The Next Best Thing to Robert Redford".

My first thought was "Robert Redford in 'The Sting' or Robert Redford in 'All the President's Men'?"

Definitely Robert Redford in 'The Sting'.

Find the recipe here.

The secret to making "The Best Cookies" better.

I finally made what New York Times calls the best chocolate chip cookie. I know that you've seen these cookies around the interwebs, but this is yet another post about them.

Yes, they were very very very good. William ate six of them. Don't tell him I told you.

Here's the secret to making them even better: drink with a glass of cold 1% milk in a glass with a striped straw. Bam.

Rather than copy the recipe, I'm just going to link it.

Don't forget the cake and bread flour. And if you feel like eating them today, make them yesterday... the dough has to simmer in the fridge for 24 hours.

Lemon Drop Cookies

I made these cookies for my sweet cousin Emily's baby shower. (Of which I would have loved to share photos, but I forgot my camera that night.)

I absolutely loved baking them. Not only do you get to zest an entire lemon, but you get to grind up lemon drop candies! (Do I sound lame? Well, it's nice to mix things up sometimes, okay?)

Lemon Drop Cookies (via See Jane Cook*)

2 c. sugar

1 1/2 cup butter flavored shortening

3 eggs

2 tsp. vanilla

1 tsp. lemon extract

4 c. flour

1 1/2 tsp soda

1 1/2 tsp baking powder

1 tsp. salt

Finely chopped zest of one lemon

1 (6-oz) package lemon drops (you can find these in the candy aisle at Target or Walgreens)

2 c. powdered sugar

juice of two lemons

Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add flavorings. Stir in dry ingredients, lemon zest, and crushed lemon drops (I crush them in my blender). Roll into balls, flatten slightly, and bake on parchment lined (if you don't use parchment, cookies will stick to pan) baking sheet for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make a glaze by mixing powdered sugar with lemon juice. Brush glaze over cookie tops. Let cookies cool completely. Makes 4-5 dozen cookies.

*Disclaimer: I know, I know... I use A LOT of recipes from See Jane. But seriously, can you blame me?!

Pumpkin Cupcakes

I know there are plenty of pumpkin recipes floating around, but here's one more. I made these last year for my school... I. LOVED. THEM.

This year, I made them for Marci's Halloween Bash. The Vampire teeth bites are super easy (and quick) to do. Just stick a toothpick in them to make 2 holes. Mix maple syrup with red food coloring, and using a toothpick, drip the syrup on the holes to make it look like blood.

Now they look like a vampire got to them first.

Here's for the actual cupcakes:

Pumpkin Cupcakes (Allrecipes)

Ingredients:

4 eggs

1 2/3 cups sugar

1 cup vegetable oil

1 (15 oz) can pumpkin puree

2 cups flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp salt

Frosting Ingredients:

6 oz softened cream cheese

1/2 cup softened butter

1 1/2 tsp vanilla

2 1/2 cups powdered sugar

Directions:

1. Preheat oven 350 degrees

2. In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.

3. Spread the batter evenly into 24 cupcakes, or an ungreased 10x15 inch jellyroll pan. Bake for 20-25 minutes in preheated oven. Cool before frosting.

4. Cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until the mixture is smooth. Allow cake to cool before frosting. Top with cinnamon sugar.

Apple Pie from Scratch

My favorite kinds of recipes are "successful failures". These are the kind where nothing seems to go right when you're making it, so frustration ensues. Out of discontentment , you

find your own way to make it work, and then it miraculously does.

This recipe was a successful failure.

I wanted to make one big apple pie, really. But this particular crust wasn't agreeing with me. My patience wore thin quickly when I couldn't get the dough into the pie tin in one piece. So I simply rolled out smaller dough pieces, and made 4 little pies.

I think it might even taste better this way.

As a bonus, the crust actually turned out, even though I suspected that it was ruined. I LOVED how it tasted and the texture was perfect. I think this recipe might be idiot-proof.

I found both pie crust and pie filling recipes on Pinterest...via Pioneer Woman, which is quickly becoming one of my favorite recipe websites.

Here we go...

Pie Crust (via Pioneer Woman)

Ingredients

1 1/2 cups Crisco

3 cups flour

1 whole egg

5 tbs cold water

1 tbs white vinegar

1 tsp salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

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And now the actual pie filling and crumbly topping:

(via Pioneer Woman)

Ingredients

6 cups peeled and sliced Granny Smith Apples

1/2 whole (juice of) lemon

1/2 cup sugar

4 tbs flour

1/4 tsp salt

1/2 cup flour

1-1/2 stick butter

1 cup brown sugar

1/2 cup quick oats

1/4 tsp salt

1/2 cup pecans, chopped

1/2 jar caramel topping

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait.

Homemade Caramels (Or why I can't lose 10 pounds)

I think my Aunt Susan said it best. When we called her to verify the recipe, she said, "It takes a village." It's expensive, it's time-consuming, it hurts your feet, and it burns your hands.

Oh and it makes you fat.

Now I understand why people don't make homemade caramels very often. But everyone should make caramels at least once in their lifetime (and you better believe I'll make them again and again and again).

These caramels are one of the most delicious treats I've ever tasted.

This is THE caramel recipe. Don't even try any of the other ones. (Brown sugar? No thanks. Adding water?! Are you kidding me? My caramels have no room for no-calorie water!)

Homemade Caramels (Dana recipe)

1 quart Light Karo Syrup

4 cups sugar

2 cubes butter

1 can evaporated milk

1 pint whipping cream

2 tsp vanilla

1. Stir constantly as you bring sugar and syrup to a hard boil. (This might take a while.)

2. Add butter one square at a time. Add milk and cream alternately. Keep stirring.

3. Using a candy thermometer as reference, stir constantly as it boils to a soft ball stage. (This takes a LONG time. 30 minutes maybe?)

4. Stir in vanilla

5. Pour into a buttered cookie sheet pan

6. Let cool for about 5-6 hours

You're welcome.

Pumpkin (Whooooopie it's Fall!) Pies

Oh thank you September for coming...

... because that means it's time to start making holiday treats.

Also, thank you Pinterest for guiding me to these Pumpkin cookies. (You too, Marci.)

Pumpkin Whoopie Pies with Cream Cheese Filling (via dreamydesserts)

Makes 12-14

3 cups AP Flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup brown sugar

1 cup Splenda (use could white sugar if you like)

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter.(I made mine even smaller because I was making them for a bigger group... it made about 30 cookies.) Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

about a capful of vanilla extract

a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.

I bought those cups at Ikea and they're the perfect size for little cookies. They hold them so well and look so cute in a cluster.

Easy Donuts

Growing up, my dad and I would go to Dunkin Donuts every Saturday to get my favorite donut, 'The Manager's Special', which had coconut and Boston Creme and Icing and plenty of high fructose corn syrup.

Have you heard that donuts are the new cupcake? Well as you can see, I started the donut trend.

Here's an easy donut to make when you have leftover biscuit dough.

No joke, it's so easy to make and very delicious.

EASY DONUTS

Ingredients

1 ten count can Texas style doughnuts (or your preference, just not flaky layers)

1 Cup Sugar

1 1/2 Tablespoon cinnamon

1 stick margarine, melted

Vegetable Oil For Frying

Instructions

1. Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes. In a bowl, melt margarine. In a separate bowl, combine cinnamon and sugar.

2. Using a plastic bottle cap, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.

(Via Pinterest, Via Southernplate)

Book Party Birthday Cake

My cute friend, Debbie, threw a birthday party for my cute friend, Connie, and it was amazing. I've known Connie and Debbie growing up in Gilbert. Every time I hang out with them, I get a little sad that I don't have a sister of my own. They are so fun like that.

Connie is an avid reader so all the guests brought books to add to her library. She has great taste in literature, and she received some books that I'm definitely going to peruse, but more on that later. It was a good time and Connie has some really funny friends.

I made a book-themed cake for Connie's Birthday. For some reason, this cake topper has been on my mind for some time, so when Debbie told me the theme, I jumped on it.

The garland on the cake has little mini books strung to it. They are titled with some of Connie's favorite novels.

The cake itself was okay. But I would DEFINITELY make the frosting again (next time, I'll use the frosting on cupcakes... it was too light to hold up the heavy cake, so it turned out slightly crooked).

Here are the recipes:

That's the Best Frosting I've Ever Had (via Tasty Kitchens)

Ingredients:

• 5 Tablespoons Flour
• 1 cup Milk
• 1 teaspoon Vanilla
• 1 cup Butter
• 1 cup Granulated Sugar (not Powdered Sugar!)

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

I'm not the biggest cake-from-scratch fan. I still like using a boxed cake, with a slight variation.

Here's the recipe I used:

Easy White Cake (Via Our Best Bites)

1 box white cake mix (Duncan Hines super moist is best, and yes that’s not what’s in my photo)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp almond extract (Next time, I would use a little less than a tsp. It was slightly overwhelming)

Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.

For Cake: Pour into greased, floured pans (fills two 8 or 9″ rounds) and bake according to cake package directions.

For cupcakes: fill paper liners 3/4 full and bake according to box directions. Makes 36 cupcakes.

Yay cakes! My next cake is going to be my favorite kind... yellow cake with chocolate frosting.