Friday, August 23, 2013

Simple Chocolate Chip Muffins!

Chocolate Chip Muffins

Yield - About 12-16

2 cups flour
 3/4 cup granulated sugar 
1 Tbsp. baking powder
1/2 teaspoon salt
1 1/4 cup milk 
2 large eggs ( beaten )
4 Tbsp. butter ( melted )
1 tsp vanilla
1 cup chocolate chips and 1/3 cup for sprinkling 

  1. Preheat oven to 350° F.

  2. Combine all the ingredients into a large bowl except the chocolate chips 

  3. Thoroughly grease and flour a muffin pan. You could also use a nonstick silicone muffin pan, or just line the muffin pan with paper muffin liners, which work really well.

  4. Gently fold 1 cup of chocolate chips into the batter using a rubber spatula. But don't overwork the batter!

  5. Carefully spoon the batter into your prepared muffin pan. Spoon it out from the edges of the bowl so that you don't work the batter too much.

  6. Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.

  7. Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

  8. Remove pan from the oven and let the muffins cool for five minutes in the pan. Then remove the muffins from the pan and let them cool another five minutes on a wire rack if they last that long!

Wednesday, July 31, 2013

Fondant Topped Sugar Cookies

Soo everyone should love sugar cookies for not only are they delicious and easy to make they also can be fun to make and very creative if you add some fondant. 

  SuGaR Cookie Recipe:

Makes About 4 Dozen
2 teaspoon vanilla extract
1 egg
1, 1/2 cups white sugar
1 cup butter softened
1/2 teaspoon baking powder
1 teaspoon baking soda
2, 3/4 cup flour 

1. Add the vanilla extract, egg, and white sugar together and mix until light and fluffy
2. Slowly add the butter
3. Add the baking powder, soda, and flour in portions and mix carefully
4. Drop by tablespoons onto a tray 
5. Let bake at 350 for 10 minutes 

They are good just as that but I like to decorate and had some spare time

I had some fondant left over (stuck it in the microwave to soften it) and liquid food coloring

Stick the food coloring a few drops in a small container and add about a 1/2 teaspoon lemon juice
( that's what I used anyways cause it gives it flavor and works all in one )

 So the best tool I found was a tie between the TOOTHPICK and the PAINTBRUSH....
both work and depends what your using it on...
So I rolled out my fondant and cut out circles with a pressing thing...cookie cutter whatever
and used a little bit of water cause my cookies were cooled off and brushed it on the back to stick it on
Then I just painted away with my food coloring
Would be a fun thing to do with friends or kids 

SOo here you can see the cookies and the cutter and the foodbrush I used to get it to stick on looks good

Made about 46 cookies there recipe said 4 dozen soo you do the math...
anyways they look good even with my lack of skill

Friday, July 19, 2013

Lemon Meringue Pie!

Ingredients :

*Scroll Down For Pie Crust Recipie*
*        1 cup sugar
*        ¼ cup corn starchq
*        1 ½ cups cold water
*        3 egg yolks
*        1 tbsp lemon peel grated
*        ¼ cup lemon juice
*        1 tbsp butter
*        3 egg whites   (White Layer)
*        1/3 cup sugar  (White Layer)


1. Mix 1 cup sugar and corn starch in medium saucepan. 
2. Slowly stir in water until smooth
3. stir in egg yolks.
4. Boil for 1 minute until stiffer remove from heat. 
5. Stir in lemon juice and butter. 
6. Spoon hot filling into pie crust.
7. Beat egg whites in small bowl with mixer at high speed until foamy. 
8. Gradually beat in remaining 1/3 cup sugar. Beat until stiff peaks form. 
9. Spread evenly over hot filling.

10. Bake 15 to 20 minutes or until golden. 
11. Cool on wire rack at room temperature for 30 minutes. 
12. Refrigerate for 3 hours before serving

Pie Crust 

1 1/2 cups flour
2 teaspoons white sugar
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
Mix everything together then roll out and press into pie plate, consider baking it at 350 degrees for 15 minutes before continuing with recipe just to get it baked through for sure
The Lemon Part In The Pie Crust

The 3 Egg White's And 1/3 Cup Sugar All Whipped Up

How I Work  

All Ready To Bake

The Cooked Version
Letting It Cool For The 30 Minutes
My Favorite Kind

My First Slice :-) It Was Amazing And Soon Turned Into Me Eating Half The Pie...

Thursday, July 4, 2013

Strawberry Tart

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup sugar 
  • 1/3 cup cold butter or margarine, cut up
  • 2 tablespoons cold shortening
  • 3 tablespoons cold water 

  • 1/2 cup sugar 
  • 1/4 cup cornstarch
  • 2 cups half-and-half
  • egg yolks 
  • 1 teaspoon rose water or orange-flower water (optional)
  • 3 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • quart fresh strawberries, sliced 
  • Garnish: fresh mint sprig


  1. Blend together the first 3 ingredients 
  2. Add 1/3 cup butter and shortening until crumbly.  gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Wrap dough in plastic wrap, and chill 1 hour.
  3. Roll dough to 1/8-inch thickness on a lightly floured surface. Press into bottom and up sides of a 9-inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans.
  4. Bake at 425° for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.
  5. Combine 1/2 cup sugar and cornstarch in a medium saucepan.
  6. Whisk together half-and-half, egg yolks, and, if desired, rose water. Gradually whisk half-and-half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove mixture from heat.
  7. Stir in 3 tablespoons butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pastry shell; top with strawberry slices voila 
    Pie crust with parchment underneath

    When it was baked..yea mine kinda crumbled when I
    took the parchment off of it soo yeah I pieced it back together

    Egg Yolks don't forget them ( I almost did )

My filling being made
My bowl of cut strawberries soo delicious 

Before the cooling looks yummy
Before it was put into the refrigorator

Finished Product Half Eaten Already

Saturday, June 15, 2013

Pineapple Upside Down Cake

Pineapple Upside-Down Cake 

It's a Saturday after I'm done work everyone's out of the house want to bake something fancy and simple to impress them when they all come back what better than an Pineapple Upside Down Cake like come on...
Made this recipe before it was amazing and simple so I thought why not share it so everyone could enjoy


  • 2/3 cup butter
  • 3/4 cup brown sugar
  • 1 can pineapple slices  (mine said 540 ml on the side if that helps)


- Place the butter and brown sugar in a pan to melt them together, stir it good so it won't burn to the bottom. Let it bubble and boil for a little and then  take it off the heat and let it cool down more...not all the way
- You can open your can of pineapple hopefully you have better can opening skills them me..we didn't get along... 
- Pour the juice out of the can into a glass or something (don't waste it that's flavor people) 
- Take your square dish mine was probably 8x8 or something... and place the pineapple rings on the bottom and any left over you can cut in half and put on the side of the dish. 
- Now take your brown sugar and butter melted mixture and pour it on top of your pineapple cause it should be a little stiffer and spread it as evenly as possible over them.

Scratch Cake: (cause cake mix doesn't cut it)

1 cup flour
1 tsp baking powder
1/2 teaspoon salt
2 eggs
2/3 cups sugar 
1/4 cup milk

 - I just mixed everything together in a bowl...pretty easy...
All the ingredients in my bowl

One minute later 

 - Then I poured it over the pineapple mixture in the pan and spread it out even... u can add pineapple sauce to your cake batter if you like lots of pineapple flavor. 
 - Stick it in the oven for about 30 mins at 350 degrees...and wait

 - Poke it with something so u know its done all the way through and then pull it out or leave it in to cool whatever your heart desires.
 - To get it out you probably will need to use a knife to cut along the edges and then put a plate on top of your pan so u can flip it spatulas work for this too.
So I added half cherries on top to add color you can do whatever you would like to change it up

Looks pretty neat with all the pineapple 

So Yeah...

 - And now just try not to eat all of it cause the smell will get to you it smells fantastic so maybe you should drink the rest of your pineapple juice or you could be like my mother and add it to orange juice ... she likes that.
yupp so that was my baking for today hope you enjoyed that... you should +1 this or comment or something cause it's easy and I spend ages looking for a great recipe like this... so yea saving you some work here 

Thursday, June 13, 2013


Not sure what to call these exactly if you have a name suggestion could use one  but for now they will be simply known as tarts ... 

I usually make them mini version as you will see in my pictures and I get a lot out of not sure the exact amount of tarts it makes guess it kinda depends on what size u make them....just keep that in mind 
  • ·         2 cups all-purpose flour
  • ·         2/3 cup butter
  • ·         ½ cup icing sugar
  • ·         1 egg
      Knead all the ingredients until you have a firm dough. Chill for 20 minutes.
If it's too dry add just a bit of water to help it all stick

Foila! my awesome ball of dough ....

I rolled it out and used a cookie cutter to get round shapes 

I did all this before making my filling so I would be prepared and I used single small  tart shells (left) I like them 

      Now for the filling I kinda threw some things in together that I thought would be good and jotted it down so here is my version
  •            1 1/2 cup Sugar
  •             2 cups Coconut (unsweetened and smaller flakes are the best)
  •             1 Tbsp Flour 
  •             1 Tbsp Lemon juice
  •             1 Tbsp Butter (melted)
  •              3 Eggs 
  •              Preferably Raspberry Jam (about 1/4 teaspoon for the bottoms)
I just mixed that all together in a big bowl except for the Jam

So this is what mine looked like Yum..

I got everything set up to go 

So I had everything set up so I could make them efficiently.... because I had a lot to make 
You put a 1/4 teaspoon-ish amount on the bottom of each of the pastry circle things that you have put into the tart molds and then you put the coconut mixture on top of that not too full it will rise a little

I believe I had mine in for 10 mins each batch or so at 350'C but every oven is different and find what works for you cause my memory isn't always that good .... 
Anyways I'll show you the other pictures 
This is with the jam in the bottom and then adding the coconut mixture on top 


They look so cute..... 

They all looked good

And of course didn't last long that's why this pictures so  not my camera skills 
Anyways hope you guys enjoy it ... I'll have to bake again soon and yeahhhhhhh eat good food always !