Pool Party Cupcakes

June 19, 2011 § 1 Comment

Vanilla Cupcakes
recipie from http://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/

Yield: 24 cupcakes

Prep Time: 15 minutes | Bake Time: 20 to 24 minutes

3 cups all-purpose flour
2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), room temperature
1 cup sour cream
2 large egg , room temperature
4 large egg yolks , room temperature ( I used 2 and it worked fine)
3  teaspoons vanilla extract

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Vanilla Buttercream Frosting

Yield: Enough to frost 12 cupcakes

Prep Time: 10 minutes

2 cups ( 16 ounces) unsalted butter, at room temperature
5  cups powdered sugar
2 tablespoon vanilla extract

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

*Pictures taken at the party from my lovely friend Lauren*

For the Decorative Topping You Need…
For the decorative topping you need..
Honey teddy grahams
Processed teddy grahams ( for the beach)
Fruit Roll Ups (towel
Food gel ( for the bikinis and Speedos)
Gummy Life savers
Blue food coloring
Friends to eat them!!



April 21, 2011 § Leave a comment



Makes three dozen 3 to 4-inch cookies. Your mileage will vary by the size scoop you use.

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop* to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week, but I say good luck wtih that.

* Martha recommends a size 30 (1 1/4 ounce) ice cream scoop but I used a size 40 (3/4 ounce) and they came out 3 to 4 inches across, or plenty huge.

From smittenkitchen!

So I have no idea what happened but this was a GIANT FAIL. They didn’t get puffy. Still yummy though….I really miss posting on here. I can’t wait till all this craziness is over!

Oreo Cookies and April Fools!

April 2, 2011 § 2 Comments

Chocolate Chip Oreo Cookies

  (excuse the awful picture)

  • 1 stick softened butter
  • 6 Tablespoons sugar
  • 6 Tablespoons brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ¼ cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 11 broken pieces Oreo Cookies
  • 1 cup chocolate chips

1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.

2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.

3. With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

This was a huge hit at school! The Oreo bits were enormously liked.

So I said I would update some things that have happened when I went M.I.A. And here they are…

I sprained my ankle


I went to Junior Prom…


I trapped a stink bug…

and lastly I post it noted my sister’s room:)


March 31, 2011 § 4 Comments

Banana Bread Recipe


Print Options

  • Prep time: 5 minutes
  • Cook time: 1 hour


  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar (can easily reduce to 3/4 cup) Use brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla  almond extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour


No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

This banana bread is soo tasty! Such a good morning treat!… Well I’ve been gone quite awhile and I think it’s about time to come back. This year is a hard year for me being a junior and with school work, college searching and volleyball recruiting it’s hard to fit in time for this blog. Along with that I recently got a boyfriend. He’s really smart and nice but he means less baking time! As you can see the trend is I haven’t been having a lot of free time.  Even though it’s hard to fit in I really would like to keep fitting in some recipes and I will try to post at least once a week. Coming up soon will be a post with all the things that have happened recently!

Saltine Toffee

February 13, 2011 § 2 Comments

I think we all know what tomorrow is. Valentine’s Day! Well I personally hate Valentine’s Day but each year my friend Ashley and I try to make it more bearable. Tomorrow I’m planning on giving her this Heath like bar treat!

Saltine Toffee Cookies<3

  • 1 sleeves of saltine crackers
  • 1 stick (4 oz) butter
  • 1 cup packed brown sugar
  • 2 cups chocolate chips


  1. Preheat oven to 400 degrees F
  2. Line cookie sheet with saltine crackers in single layer.
  3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
  4. Bake at 400 degrees F for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Obviously I couldn’t just have that for her so I have some more things….

Blueberry Scones from Food Network

February 13, 2011 § 1 Comment

Blueberry Scones from Food Network

This recipe is the one my mom asks for over and over again.  I like trying new things out but my mom isn’t one for experimentation. She liked when I made this the first time and now she can’t get enough. I don’t think the glaze is necessary. The glaze is sure yummy but sprinkling some extra sugar usually works just as well. I’ve been sick the last few days and I think I passed it up to my mom and dad. So I made something special for them to make their day a little better.

  • 2 cups unbleached flour, plus more for rolling berries
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup sugar ( I used about 2 tablespoons more)
  • 1/4 cup unsalted butter, chilled and cut in chunks
  • 3/4 cup buttermilk or cream
  • 1 egg
  • 1 pint fresh blueberries


Preheat oven to 400 degrees F.

In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.

Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.

Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.

Orange Glaze:


  • 2 tablespoons unsalted butter
  • 2 cups powdered sugar, sifted
  • 2 oranges, juiced and zested

To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened

Day 4. I belive in God but I don’t have a lot to say on that topic.

Check out this light reflector post! It helped me out a lot!

Chipmunk cheeks

February 12, 2011 § 2 Comments


Day 2:  I want to be married. I have no idea if 27 is considered young to marry but I want to be. Obviously I want to be married to a boy I love. I would also like to be on track with whatever job field I end up going in… Boy the future freaks me out.

Day 3: Drugs and alcohol. It’s funny how it changed since I was younger. I use to think all drugs are disgusting but now I don’t think the same. I believe pot and cigarettes are ok to experiment with. But I don’t think you should do it just because everyone else is, it should be your own choice.  I think it’s also okay to do it once in a while, but when you get to doing it every day. That’s not ok. Also, once you get to drugs like coke, meth, acid well those are just awful.

Now for alcohol….My background is Polish. Since 4th grade I’ve been offered beer, wine or whatever drink there was during holidays or dinner. But it was always just to taste or try it. When I got to high school I saw how at party people who never experienced alcohol would great straight up wasted.  I think all kids should learn the taste within their own home, it prevents severe experimentation later. But I do think drinking to the point you don’t remember is bad and makes your look trashy. I know a lot of you may disagree with me but this is what I think.

What did I do today? My sister had to get her wisdom teeth pulled out. She’s in a lot of pain and kind of looks like this…


So I have been keeping her company all day.

Coming up tomorrow blueberry scones, and some kind of sweet dessert involving saltines:)