Tag Archives: baking

High Heel Cupcakes

7 Sep

NFL season means a few things, one of which is that my boyfriend’s seven year old daughter is not interested in NFL season. As he and her twin brother cheered on the Pats, we made high heel cupcakes! This is the finished product but I’ll add the other steps.

All you need:

Funfetti or any cupcake mix

Frosting, any color

Variety of Sprinkles

Milano cookies

Pirouette Cookies cut into about 4″ pieces at an angle at the top

Cook the cupcakes according to directions. Let them cool. I would recommend decorating the Milanos before you put them in the cupcakes. Frost and decorate the cupcakes once they’ve cooled. Cut a 1″ slit into the top of the frosted, cooled cupcake. Angle the Milano in and stick it in to the cupcake. We secured the Pirouette pieces with frosting but if I was serving these elsewhere I’d recommend something being stuck on the bottom so it does not slide.

They were easy and adorable. Pinterest for the win! C’est si yum!Heel cupcake


Pumpkin Roll

31 Oct

Such an easy recipe. One of the great things about Fall is pumpkin roll (please note, I am NOT a pumpkin fanatic).  I can really only eat one piece or so but at parties and gatherings, this seems to be a favorite.  It is so easy to make too.  My mom gave me this recipe and I have made adjustments due to lack of ingredients in my pantry.


What you need for the ROLL
2/3 cup pumpkin (not pumpkin pie filling)
3 eggs
1 cup sugar
1 1/2 tsp. cinnamon (I’ve made it without this because I didn’t have it in my pantry)
1 tsp. baking soda
3/4 cup flour
What you need for the FILLING
8 oz cream cheese
3 TBS margarine (optional)
1 cup powdered sugar
1 tsp. vanilla
Mix ingredients for roll.  Spray and lay wax paper on a jelly roll pan (or cookie sheet). Bake at 375 for 10 minutes or so (when you touch it it’s kind of spongy – not sticky).  Invert on a tea towel coated with powdered sugar, and coat the cake as well.  Roll and let cool.  Mix filling and spread over cooled roll.  If the cake cracks don’t fret, it still looks nice and tastes delicious.
C’est si yum!

Cakeball Pop Experiment (and fail)

18 Sep

Cakeball pops are cute. They have frosting, cake on the inside and are covered in chocolate on the outside. What’s not to love, right?

My boyfriend’s family was throwing a party for his cousin going off to college and I thought, cakeball pops (not the simple cakeaballs shown here, thanks Betty Crocker) with sprinkles that match his school colors would be so great! I successfully made brownie balls pops (a recipe for another post) so I figured these would be just as easy. WRONG. 

I have rarely used this term but “epic fail” is the best way to describe it.

Take a box cake mix, bake the cake in sheet form and cool. Crumble the cake and mix with frosting of choice. Roll the cake/frosting into balls and freeze to firm up. Melt chocolate and dip your sticks into the chocolate and then into the balls. Again, cool. I read warnings about using too much and then too little frosting…I don’t know which is the right way but you want to make sure the cake does not crumble after frozen. Once the cakeball pops are cold and have the sticks in them, you roll them in melted chocolate. This is where the fail happened. The cakeballs were cool, had frosting in them and the sticks secured but I managed to get THREE cakeball pops out of about a dozen. You’ll notice in the final picture that the close of this experiment was the loss of a cakeball in the chocolate.


I did not send them to the party but will say that I’ll probably stick to brownie pops. Stay tuned for that recipe and best of luck to you cakeballers!

C’est si yum (most of the time).

First Time Baking without a Box Mix – Buffins

22 May

I am not a baker. I think everything I’ve made has come out of a box. Tonight I adjusted a “French Breakfast Muffin” recipe I found online. The cook in me and the fact that I didn’t have everything required…changed a few things. They ended up being a little more dense than I think they would if I’d stuck to the recipe so if a biscuit, which I love, and a muffin had a baby I think that’s what these would be.

My honey is going to be the guinea pig tomorrow and try them so we’ll see what the review is!

Preheat the oven to 350 degrees. Here’s what I used and if you want to just stick to the ingredients on the AllRecipes.com version, feel free!

  • 1 1/2 Rice Flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup Almond Milk
  • 1/3 cup butter, melted
  • 2 teaspoons of sauteed, chopped garlic
  • 1/3 teaspoon of black pepper
  • 1 Tablespoon of Herbs de Provence
  • 1/3 cup of a mild shredded cheese, I had some Amadeus in my fridge. I think that a stronger flavored cheese would be good too.

Saute the garlic in some extra virgin olive oil, one swirl of the pan. Mix all the dry ingredients. Then add the egg, milk, garlic, butter. The batter was pretty lumpy. Again, I think that if you use regular milk it’ll be less dense.

Spoon into muffin tin. Here’s a before picture. I shredded some more cheese and sprinkled some more cheese on top.

The mixture only made 1 dozen. Bake for about 20 – 23 minutes. Here’s the finished product!

They’re sweet and savory. I think I’d reduce the sugar amount next time.

C’est si Yum!!