Sunday, December 30, 2012

Fried Peanut Butter Jelly

this isn't the best picture so i'll try and get a better one next time i make this but its pbj dipped in pancake batter and then fried in a ton of butter. AMAZiNG. saw the idea on eat street and had to copy

Thursday, December 20, 2012

Cake Batter Chocolate Chip Cookies

Everyones gonna LOVE this Post! These cookies have 3 super fun ingredients: cake batter, sprinkles, chocolate chips. Found the recipe on Sally's Baking Addiction and was somewhat skeptical because I don't LOVE cake mix cookies. I like they're flavor but its sometimes just a little too strong. But when I saw that these cookies had equal part flour to cake mix I realized that this is not the traditional "Cake mix cookie" Also there is less egg and more butter in this recipe than in the traditional cake mix cookie recipe, therefore these cookies are more shortbread like, which I definitely prefer. Below is the recipe. It is written pretty much identical to sally's. Only difference are: I omitted the baking soda. (I don't like what leavening agents do to my cookies. They offer no benefits and make the cookies taste bitter and cause the cookie to lose its shape, so ya, why bother?) I used crisco instead of butter. Im definitely bias towards crisco, always have been. I used mini chips instead of regular chips (its because mini chips are what I had on hand and the cookies turned out great so I think I'll use mini chips next time as well. I one time made some cookies using white chocolate mini chips and they were so cool. I just can't find mini white chips at the store anymore): I also used christmas sprinkles (but thats not a switch up, thats just a variation. The blue christmas sprinkles Made these turn out soooo pretty!!!)

Cake Batter Chocolate Chip Cookies
3/4 cup crisco
1/2 cup brown sugar
1/2 cup granulated sugar
2 t vanilla
1 egg
1-1/4 cup cake mix (white or yellow)
1-1/4 cup Flour
1 cup mini chocolate chips (white chocolate and/or semi-sweet chocolate)
1/2 cup sprinkles

Beat crisco and sugars till creamy. Add egg and vanilla. Beat till thoroughly combined. Gradually mix in flour and cake mix till cookie dough forms. Fold in sprinkles and chocolate chips. Scoop rounded tablespoons of cold-chilled dough onto cookie sheet. Bake cookies at 350 8-12 min (depending on size of cookies and also whether you like them more doughy or more golden.)

I baked mine for 10 min. Normally I would do 8min but Im bringing these to work and as much as I love doughy cookies I probably shouldn't serve raw doughy cookies to co-workers.

Recipe adapted from HERE 

Thursday, December 13, 2012

American Girl Dolls

2 Videos to justify me wanting to buy just ONE American Girl doll (I do not own these videos)

Tuesday, December 11, 2012

Disney Store Tangled Toddler

Something Ive never mentioned: I LOVE dolls!! Always have, and always will. I definitely have my favorites: Bratz dolls, Bratzillas, Blythe dolls, American Girl Dolls, and just random dolls I happen to come across and fall in love with. This Tangled Doll (from Disney Store) is my most recent and she's absolutely adorable. 2 yrs ago my mom boughs my nieces chloe and Ella one each for christmas and I instantly fell for her, so I went to the Disney Store to get my own but they had sold out within like 1st day of selling them (which is why my mom had initially bought the 2.) So I found her on Ebay (new in a box) and she arrived yesterday. So thrilled(:

Sunday, December 9, 2012

Salt Dough Ornaments

Salt Dough Ornaments

2 cups Flour
1 Cup Salt
1 cup Water
1/2 teaspoon vegetable oil
Food Coloring

Parchment Paper
Cookie Cutters
String or ribbons
Paints and Glitters

Mix Flour and Salt in Medium Sized Bowl. Gradually add Water and mix until dough Forms. Dump Dough onto clean Counter Top. Sprinkle dough with 1/4 or 1/2 teaspoon veg oil. Knead Dough 10 minutes. Let Dough Rest 20 min. Add Food Coloring to the dough (if you'd rather not paint.) Use cookie cutters and hands to make/mold whatever shape ornaments you want. Use a straw to poke a hole in the top so you can hang them with a string or ribbon. Bake 40 min (over parchment) at 200. Once they are baked and dry, you can paint them bedazzle with glitter or whatever you want!!

Gingerbread Cookies

Pillsbury Gingerbread Cookies
(Using Pillsbury Gingerbread Cookie Dough)

Saturday, December 1, 2012

Selma's Cookies

Yesterday I ordered the worlds most amazing cookies EVER created. They are called Selma's Cookies. They are so amazing that both Disney World and Disney Land sell them at Disney bakeshops all throughout and around the 2 theme parks, which is why Selma's is located in only Florida and California. I wanted these as fresh as possible, so I had Selma's Overnight them to my house via FEDEX and luckily they arrived in even less than 24 hrs from when I had placed the order and tasted better fresher and doughier than I had even remembered.

Friday, November 23, 2012

Parker House Rolls

Parker House Rolls
The Pioneer Woman 

As Ive mentioned before, I grew up in Cincinnati Ohio. We didn't have any relatives out East so we always spent holidays with our good friends from church "The Butlers." They lived just a few doors down the street from us and Kim Butler was my best friend so I was at their house almost every day. On thanksgiving, Helen Butler (the mother,) always made homemade rolls. I didn't care much for all the other thanksgiving food, but I was in love w/ Helens rolls; Either because she made them extremely well or because my mom NEVER made rolls. I would hide in a corner and eat one roll after another. I think one thanksgiving I ate like 9 of them ): So this year, I decided I would try making homemade rolls. I didnt want to use Helens recipe because it calls for eggs. I stopped eating breads that have egg in the dough. Thats a whole different story. ANyway, so I figured my best bet would be Pioneer Womans Parker House Rolls. Keep in mind, this was my 1t time EVER making homemade rolls, so no way could they have turned out perfect. They were definitely good though and much easier than I expected, except for the kneading part (we don't have a kitchen aid, so I had to do it by hand.) My moms going to buy a kitchen aid (or Bosch) within the next few days so as soon as she does, I'll for sure be trying this recipe again. What I loved most about the rolls was that they are Extremely Buttery. I knew that they would be based upon just having read the recipe ingredients, which is one of the main reasons I initially chose to use this recipe. They're also more of a sweet roll, so IMO they taste best plain or with butter and Jam (smucker's seedless strawberry.) Click HERE for full recipe and instructions

Tuesday, November 20, 2012

Cookie Brownies

Betty Crocker Supreme Bars: Cookie Brownie 
I made these tonight with Caleb. He sits on the counter and pours the ingredients into the bowl and then  also does the mixing. He likes helping for about 5 min and then off he goes. I'm just glad he's somewhat learning how to bake even if its just to a small degree. So about this Dessert: I don't feel its really even necessary to review this product in terms of taste. I mean, its a Betty Crocker dessert mix. Of course its gonna taste good. Instructions were accurate. Baking time and temp was spot on. Just make sure you use an 8x8 glass or silicone pan. definitely not a bigger one. 
cookie brownies
cookie brownies

Saturday, November 17, 2012

Pumpkin Pie Bars

KRUSTEAZ Pumpkin Pie Bar

I made these Bars using the Krusteaz Pumpkin Pie Bar Mix. They definitely taste amazing. Especially the gingerbread Crust. The only thing that might bother someone abut these is that theres no canned pumpkin and  definitely no real Pumpkin. The Pumpkin filling is made from some dry Pumpkin flavored powder the you mix with eggs, butter, and water (I used Milk.) So if your into "all-natural," these bars are probably not for you. I was just in the mood for a pumpkin Flavored dessert and these definitely worked for me. And once again, the gingerbread crust is the best part.

krusteaz pumpkin pie bars
krusteaz pumpkin pie bars

Sunday, November 11, 2012

my new website!!!


My Flash City

Sunday, October 28, 2012

Bisquick Chocolate Chip Cookies

Just a Quick Update on the Bisquick Chocolate Chip Cookies: So I had made quite a Lot of these cookies and had about a dozen left over so I brought them into my work (Chilis Bar and Grill) and they were gone in like umm... 1 minute. I put them on the counter back on the Expo line and BAM, gone! Everyone LOVED them. They Had no idea that they were "Bisquick" cookies until I told I them, of course. I love Bisquick so I was proud to say that they were Bisquick cookies (: Makes me like em even MORE! Click HERE for Recipe.
bisquick cookies
 Update number 2: So I had made these again this morning because everyone at my work was begging! and i refrigerated the dough for about an hour before baking them and this time they turned out more puffy. I was stoked because this is how I initially wanted them to be. And they tasted marvelous (same taste as 1st time) Everyone at my work, once again, devoured them within seconds! Bisquick is making me so popular LOL!! J/K, I'm not that desperate. Click HERE for Recipe

Friday, October 26, 2012

GF Bisquick Chocolate Chip Cookies

bisquick cookies


My dad has had a gluten allergy for the last 18 years so basically all growing up, my mom was always making gluten free meals and gluten free desserts. She would never make a non gluten free meal or dessert for the rest of us. Everything was always just only gluten free so that she wouldn't have to cook twice. Early into it I started totally resenting gluten free anything and would purposefully avoid gluten free food just because it made me upset. Even things that were naturally gluten free, like a rice casserole or Rice Kirspy Treats. But ya, it's the Gluten free flour blends that have grossed me out the most. This is why I just Love regular bready pizzas and macaroni and cheese with regular floury noodles. No way did we ever get homemade bread. That would just make my dad too jealous. So ya, frustrating times!! Anyway, every now and then Im nice and I'll whip something up for my dad thats GF. I wanted to make Bisquick chocolate chip cookies because we had regular Bisquick in our pantry but we had GF Bisquick as well so I decided to make both especially since Biquick recipes don't take very long. The Top Photo Is Bisquick Chocolate Chip Cookies (Gluten Free) and the bottom photo is Bisquick CHocolate Chip Cookies (Regular-not gluten free) The Gluten Free cookies turned out a lot puffier (obviously.) I was surprised at the taste of the cookies. Thought that using Bisquick would make for a somewhat less tasty chocolate chip cookie, but I was totally wrong. These cookies are VERY good. The texture is slightly chewier than your average cookie, and I absolutely Love that! I will definitely be making them again. 

Bisquick Chocolate Chip Cookies
1/2 cup crisco
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla
2 3/4 cups Bisquick
1 cup chocolate chips

Beat crisco and sugars till creamy. Add egg and vanilla; beat till thoroughly combined. Gradually add Bisquick; mix till thoroughly combined. Add chocolate chips. Using cookie scoop, Form cookie dough into Tablespoon-ish sized balls. Place on cookie sheet. Bake at 350 for apx 9 min.  

Thursday, October 4, 2012

Impossible Raspberry Cream Pie

bisquick pie

Impossible Raspberry Cream Pie

Bob (pikes Boy) adjusted version of Bisquick's Impossible Buttermilk Pie

1 1/4 cups sugar (original recipe calls for 1 1/2 cups but I think thats too sweet)
1 cup whipping cream
3/4 cup Bisquick baking mix (original recipe calls for 1/2 cup but my batter was too thin so HAD to add more)
1/3 cup butter, softened
1 teaspoon vanilla
3 eggs (I used 2 regular size whole eggs and then 2 yolks)
1/2 pint fresh berries
Sweetened Whipped Cream

Beat together sugar, cream, Bisquick, butter, vanilla, and eggs until smooth. Pour filling into pie plate or 9x9 square glass dish. Sprinkle berries over top. Bake until knife inserted in center comes out clean. (30-40 min) cool 5 min!  
Serve with Sweetened Whipped Cream

Friday, September 21, 2012

Chili's Queso

I work at chilis and I love their queso so for a while now I've been hoping to be able to make it at home. I figured this would be possible considering its pretty obvious what ingredients they use. I followed the recipe from six sisters stuff and had to dump my 1st batch. the recipe called for 1 cup milk and it killed my queso making it a watery bowl of crap. I remade it my way (the way typed below) and it was perfect

 Chili's Queso

 8 oz Velveeta Cheese
 15 oz can hormel chili (No Beans)
1/4 cup shredded cheddar cheese
1 T whipping cream

Stir all ingredients over medium heat in medium saucepan stirring constantly till melted and well blended. Serve with chips!!! (we use Dorittos)

Sunday, September 2, 2012

Battered Pork Chops

I've worked at chills for 2 yrs and obviously Ive eaten their food more than just a couple times especially their trademark items. Tonight during my shift I was eating a leftover chicken crisper and I thought to myself, these really are amazing. People order our chicken crispers ALL THE TIME because they really are 'that' good. Lets put it this way: there are certain things on our menu that people go to chills specifically for: Original Chicken Crispers, Fajita Trio, Paradise Pie, Molten Lava Cake, Queso, and southwestern egg rolls. If we run out of any of the last 6 mentioned items, customers get really mad. Last night I made fried pork chops, pioneer woman style, but tonight I wanted to make them chili's style (battered and deep fried.) And Boy am I glad I did!!! They Tasted just as good as I had hoped (just like a Chili's Chicken Crisper, but w/ pork.) And then, like always, to make mine even more super delicious, I added Cheese and gravy!!! I'll post the RECIPE tomorrow. Getting too tired to post it tonight!

Saturday, September 1, 2012

Fried Pork Chops

This recipe is a combination of Pioneer WomanStolen Moments, and my own modifications. Pioneer Woman's recipe was too bland, too basic. Also it doesnt require you to dredge the chops in cream/buttermilk before coating with flour, which I think is a really essential step. 1st off: it adds moisture to the chops and 2nd: it helps the coating stay on the chops. But I did think the cooking time was more accurate in pioneer woman's recipe. And my recipe (this new modified recipe) calls for boneless chops, whereas both of their recipes calls for bone in chops. I don't really see the point of using bone-in chops. Also I use my own Gravy Recipe. Its soooo Good.

Pan-Fried Pork Chops

4 boneless pork Loin chops
Salt & Pepper
1/2 cup whipping cream or buttermilk
1/2 cup Flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
3 T butter
Cheddar Cheese (optional)

Cut Fat off Pork Chops (just the side white part.) Season the pork chops on both sides with salt and pepper, to taste. Dip chops in Cream, making sure to coat both sides. In shallow dish; combine flour, 1/2 t salt, 1/2 t pepper, paprika, and garlic powder. Meanwhile heat butter and oil in skillet over medium heat. Dredge cream coated pork in the flour mixture. Add the coated chops to the hot skillet. Using tongs to turn, Cook chops 2 minutes per side. (I thought that 4 min total wouldn't be long enough, but if anything, I would have liked them cooked even less. There wasn't any pink whatsoever when I cut into the chop.) Serve pork chops with homemade Gravy (white sauce.) I actually melted a slice of cheese over my pork chop and then poured Gravy over the cheese topped pork chop. But I have to have cheese w/ everything.

Friday, August 3, 2012

Wednesday, August 1, 2012

Vanilla Scones (again)

Last time I made scones caleb kept saying "these are the best cookies EVER." I kept telling him that they were "scones, not cookies" anyway, since then, he keeps asking me to make those "really good cookies again" and so today I decided to make some scones again. I thought about maybe using a different recipe from last time since I like to try new things but theres no way that theres a better recipe out there than the ones I made last so I decided NOT to try a new recipe. This is not the 1st scone recipe I've tried, so its not like I'm being ignorant, they just really truly are the best. Glad I went with the same recipe. This time it turned out ever better. Last time the scones spread a little, so this time I was way more precise on measuring my ingredients because I couldn't think of any other reason for the spreading. And last time I don't think I used quite enough flour because whenever I make cookies and they spread its always because there wasn't enough flour. So this time I used a little more flour (well the correct amount that the recipe initially calls for. Last time I skimped on the correct flour amount because I was wanting ultra buttery) and a little more flour to roll out the dough. When I say a little more flour, I'm talking like a Tablespoon more. Thats all. I also wanted the true scone layering effect. So I did the dough folding method. Its not necessary, I don't think, but its still cool. The last thing I changed from this time and last, is, I used powdered sugar instead of regular sugar and half-and-half instead of milk. With all these changes, these scones turned out better than last time. They turned out perfect. So Heres the OFFICIAL recipe I now use... (If you notice, there are several slight differences between my recipe and the bakingbites recipe. enough to basically call this recipe my own so Im not going to even bother posting the link. If you really want to see the recipe, check out my last vanilla scones post. But if you make my recipe below, please be precise with the ingredient measurement. For instance, don't skimp on butter because you want a "lower fat" scone. It will kill the scone. If u want a lower fat scone, use someone else's recipe.)

1/3 cup powdered sugar
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1 teaspoon vanilla
1/4 cup half-and-half

Stir together 1st 4 ingredients. Cut in butter till mixture resembles coarse crumbs. Stir in vanilla and half-and-half just till ingredients are barely combined. (don't over-mix.) Place/dump dough onto floured surface. Roll dough out 1" thick. Fold dough over and roll out again 1" thick. Repeat folding and rolling process 1 or 2 more times. Cut out dough using round cookie cutter. Place dough cut-outs onto baking sheet and bake 12 minutes at 350. Makes 3 scones!!! Serve plain or with butter and smackers jam.

Monday, July 30, 2012

vegan GF béchamel

Good news to Vegans and GF people
So... Now that I've discovered this super quick/easy white sauce recipe, i make it A LOT!! Im not a red sauce fan so I'ts no surprise to me that I would end up liking this Basic white sauce recipe as much as I have.I asked my mom the other night why she never makes any recipes using béchamel sauce and she said she can't because russ (her husband/my dad) is allergic to flour. so i asked her why she didnt just instead make béchamel w/ cornstarch or a GF substitute and she said "because it just wouldn't turn out." well.... guess what... she was wrong. Last night I ran out of AP flour and (like always) I wanted white sauce (aka béchamel sauce) so... I used Oat Flour instead! And just to be more experiment-ive, I also used vegan butter substitute instead of regular butter and almond milk instead of cow milk. (BTW: use only 1/4 cup milk if using oat flour instead of AP flour) And surprise! It totally worked. It really didn't taste any different.  The Only difference at all was the color was slightly different. White sauce is pure white. This came out as more of an off white. Oh! and this is kind of funny, but it smelled like Oatmeal while it was cooking. Hence, the oat flour. Next time I cook the Vegan-GF-béchamel, I'll snap a photo for this post (just so that way you'll for sure know that this really works.)

GF means Gluten Free (for those of you who didn't know)

Friday, July 27, 2012

Cookie Dough Cupcakes

Almost EVERY baking blogger has already made these and blogged about them. There are several different variations to this recipe so I had to decide which recipe/method I wanted to use.  In Annie Eats recipe, she makes a brown sugar cupcake cuts out the center of the baked cupcake pipes in cookie dough and then tops it with a flour based cookie dough frosting. Crumboss makes giant chocolate chip cupcakes, doesn't fill the cupcakes whatsoever, just leaves them as is. But then tops the baked cupcakes with a swiss meringue buttercream frosting that has eggless cookie dough stirred into it. It looks fantastic. And then theres a variation (used by Kevin&amanda) where you drop cookie dough into the cupcake batter and then bake the cupcakes and then top with frosting. I wasn't interested in that variation whatsoever. Why would you "bake" the cookie dough for a cookie "dough" cupcake?? once its baked, its no longer cookie "dough." So ya, not thanks on that one. To me thats not a cookie "dough" cupcake. thats just a cookie cupcake. So I decided to go with annie eats recipe but I used my cake recipe instead of hers. Just for the base cupcakes. But I used her cookie dough recipe and her frosting recipe and I also used her assembly method. It turned out Awesome!! This recipe is bomb. I can't speak for her cupcake batter, but I can definitely once again say that my vanilla cake/cupcake recipe is the BEST ever!!! Everyone LOVED these cupcakes!

Wednesday, July 25, 2012

Vanilla Scones

Ive been studying up on scone recipes for quite a while because I totally love scones but I think that they are very hit-or-miss so I wanted to make sure that my next batch were not a miss. Bloggers who make a lot of scones I notice will like a scone recipe they make and then make another recipe and Love it even more. They just think its a better recipe, but they don't know why its a better recipe. And because they don't know why it was a better recipe, they'll accidentally try another bad recipe because they didn't know what recipes to avoid. Heres what I noticed. All the absolute "best-scones-ever" recipes were the recipes that didn't have eggs in the dough or had a very small amount of egg in the dough. For instance Tyler Florence recipe is always a hit. It has no eggs. Pionner Woman vanilla scone recipe: Pretty big hit. Has Only 1 egg. Ina Garten's scone recipes: Lots of people hate it. People who don't know better like it or think it's just OK. For example: In this Post, smitten kitten blogs about the best scone recipe ever (americas test kitchen-no eggs) and also trashes Ina's recipe. She doesn't know why her new found recipe is so good, but hey Im glad she at least found it. Anyway, heres an awesome scone recipe I found on I made these with Caleb and the next door neighbor kids (who are over EVERY day.)  The dough tasted fabulous. I've never cared to eat scone dough before because it always just tasted OK but this was some good dough, so I knew right off the bat that taste wasn't going to be a problem. The kids, my bro, my mom, and I ate the scones within 20 minutes after they came out of the oven so I can't say how well these kept (it terms of staying fresh.) All I can say was they were delicious. The recipe calls for a vanilla glaze. Kids were too hungry to wait for any glaze plus they tasted so good without it. But next time I make them, I'll try and use the glaze just because it apparently help seal in the moisture so the scones stay fresh longer.

white sauce (thick)

I have fallen in love with basic "white sauce" some people call it "béchamel sauce." same thing (or even "white gravy.) Im a total dip/sauce person and this sauce tastes good with EVERYTHING: Mixed with pasta, layered over lasagna, poured over gnocchi, and/or as a sandwich spread or dip. And it only takes 5 minutes to make it.

White Sauce

5 Tablespoon flour
4 Tablespoon butter
1/2 cup cream or half-and-half (3/4 cup for thinner)
1/8-1/4 teaspoon salt.

Melt butter on Low in small saucepan. Raise heat to med. Add 1.5 T flour and stir constantly with spatula until roux is formed. If roux doesn't form, add 1/2 T more flour. Add milk and stir constantly over medium heat until sauce is thick (takes just a couple minutes, if even that.) Stir in 1/8 teaspoon salt. Taste the sauce and add up to 1/8 t more salt if needed.

Thursday, July 12, 2012

Sunday, July 8, 2012

A Cupcakes

Stephanie, the EXPO at my work (Chili's) made these for one of our guy servers last shift at Chills. He loves butts, and always talked about girls and their butts (super inappropriate, I know, but hey welcome to life as a server ): stuff like this going on EVERY second) I wouldn't typically post something like this butt Stephanie is a really good baker. Not only do her cupcakes look awesome, but they always taste amazing.

Cupcake Recipe: Click HERE
Frosting Recipe: Click HERE
Fondant Recipe: Click HERE