Robb & I are just getting back from the 127 (aka “World’s Longest Garage Sale”). We had a great time with lots of fun vintage finds!
Anytime we travel through Georgia in the summer, we always try to pick up some fresh peaches…which goes perfectly with the return of Payton’s Pastries post today. Payton took a little break this summer from posting, but this tart recipe is a can’t-miss!
I’m also happy to join a group of talented ladies sharing THEIR summer inspiration. If you’re coming here from Tater Tots & Jello, welcome! I know you enjoyed her creative twist on summer recipes!
So, without further ado, here’s Payton to tell you all about her dessert!
Our summer has been pretty amazing so far. We’ve had countless pool days, lots of fun at the beach, and an amazing road trip out West. What would make any summer better, though, is this delicious peach tart that I experimented with.
It is absolutely one of my top fruit desserts that I have made!
It is basically just a spin off of the apple tart recipe I shared with you in the fall, but substituting peaches for apples. This dessert is perfect for any summer occasion, whether it’s a family get together or the finale to a barbecue.
The best part about this peach tart is that you can make it all year round using canned peaches, like we did, or use some fresh peaches if you make it in season. The canned peaches were just as tasty, and they spared us the trouble of having to peel, pit, and slice up fresh peaches.
If you are an overachiever like me, you might just want to go through the extra work to get that fresh peach flavor, but it really is up to you.
My first suggestion if you are wanting to make this tart is to make sure you have a tart pan with a REMOVABLE BOTTOM. It is going to be crucial for getting that smooth looking edge out of the tart pan without cracking or crumbling. This will save you in the long run when making any kind of tart.
The second tip that I would want to let you in on, especially if you are wanting it to look pretty as well as taste good, is to make sure that you spread the dough out evenly across the entire pan. That way when you go to press the crust up onto the edges of the pan, you don’t run out of dough in certain spots.
5Peaches, peeled, pitted and slicedIf NOT using canned Peaches
1TspPure Vanilla Extract
1 1/3CupAll Purpose Flour
2TbspButter, cut into small cubes
1Melted Apricot Preserves
Preheat Oven to 350 degrees.
In a large bowl, toss peaches, lemon juice, & and Vanilla together.
In another large bowl, whisk together flour, sugar, sale, and cinnamon. Add melted butter and stir utnil dough forms.
Press mixture into a 10 or 11 inch tart pan with a removal bottom, pressing until dough is smooth.
Arrange peaches over crust, sprinkle with granulated sugar and dot top with butter.
Bake until crust is golden and peaches are tender (about 1 hr).
Brush with melted apricot preserves and let cool slightly before slicing & serving.
Keyword peach, tart
This recipe is the perfect summer dessert and delicious for all year round. I hope you enjoy this dessert and have fun making this.
One of the best things about baking is that it can bring joy not only to those that you bless with your developing skill in the kitchen, but it also provides joy for you. So enjoy yourself, experiment, and be creative!
Robyn here again. I can say from personal experience: This peach tart tastes amazing!
Now I hope you’ll head on over to Annie with Most Lovely Things. You’ll love her summer recipe! Or, click on any of the links below. They’re all amazing!
With St. Patrick’s Day coming up soon, I wanted to do something that included flavor that celebrated this fun holiday. I decided to go with a classic: Mint chocolate chip. I absolutely love mint chocolate chip!
I also know that my little brother, Harrison, loves it too, so I decided to go with this delicious recipe from Shugary Sweets. I incorporated mint chocolate chip into a cute little truffle- so, I give you… mint chocolate chip white chocolate truffles! These were delicious! I enjoyed making these and I think you guys will like these, too.
Truffles are delicious little balls of a creamy filling covered in chocolate. It is kind of like a cake pop, but instead of cake, it is cream. They are soooooo good and I’ve been looking for a way to make them for the blog, so I was excited to do these.
Truffles can look cute sitting in a little bowl or under a cloche, like we did! They are also fairly quick as far as making them, and you really only need one for dessert to satisfy your sweet tooth, so they last for a while.
I think that this recipe has enough green that it shows that its for St. Patrick’s Day, but you can still work them into a tablescape and eat them without coating your teeth in green, making them fun for parties and get togethers.
Truffles are a good on-the-go dessert that you can take in the car, and they can be used for either something fancy or something casual- it all depends on how you decorate them.
There are a couple of personal edits that I made after I got the recipe from online.
First of all, go light on the peppermint extract. I put about twice the amount of extract that I am putting in the recipe for you guys, and it was MINTY.
It will taste like a breath mint encased in chocolate, and that is the last thing that you want to serve to anyone.
Also, be sure to not use spearmint, because that would just taste like toothpaste. So basically, to sum up this tip, be careful with the peppermint because it can get tricky. I would recommend adding a little bit and tasting, a little more and tasting, until you reach the desired amount of mint taste.
Also, I would figure out what your chocolate coating strategy is. The filling for these has to be basically frozen when you pour or dip them into chocolate, or else you end up with a creamy puddle inside a sphere of chocolate.
The point is, when I was dipping mine, I had trouble with the dipping, so I would probably try pouring it out or something instead of just rolling it in a bowl of chocolate. If you are doing the dipping strategy, BUY EXTRA CHOCOLATE.
You always always always want more chocolate to begin with because then you aren’t trying to get the last little morsel of chocolate to cover the last two balls of filling.
If you do want to try the pouring strategy, I would recommend making sure that you thoroughly coat the truffle so that you get chocolate on the whole thing.
This recipe is so good and I cannot wait for you guys to try it! Here it is…
16OzChocolate Coating (melted)Dark or white chocolate ( to taste)
Beat cream cheese and butter until creamy.
Add sugar, peppermint extract and food coloring.
Fold in chocolate morsels.
Using a 1 Tbsp scoop, drop onto a parchment paper lined baking sheet.
Freeze for about an hour (more is fine)
Using a toothpick, pick up the truffle and dip it into the melted chocolate, tapping the side of the bowl to remove any excess.
If desired, add a couple of mini morsels for garnish.
Store in refrigerator for up to a week.
I hope you guys love these desserts. Let me know if you have any questions in the comments below. These are so delicious and cute and give a nice little mint flavor to your St. Patrick’s Day! Have fun creating and enjoying what you’ve made!
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Looking for an Easter dessert? Check out these egg-hunt themed Easter cupcakes for a strawberry-filled dessert, topped with Cadbury eggs, that looks beautiful and tastes amazing too! Keep reading through the blog hop for more amazing Easter dessert ideas too!
Happy spring! If you’re hopping over from Jackie at Finding Lovely, welcome! I’m so glad you’ve stopped by today! This Easter dessert blog hop is leaving my mouth watering and making me want to hop into the kitchen and start baking! Don’t Jackie’s lemon curd parfaits sound delicious and look beautiful too?
My blog readers already know this, but in case you’re a new friend, I have to be honest and tell you that I’m not the baker in our family! That job belongs to my 14-year-old daughter, Payton, and she keeps us stocked with delicious sweets.
My job is to take the beautiful desserts she creates and use them as part of our holiday tablescapes because food makes the prettiest decorations too! You can find some of our favorite Easter table ideas on this post.
I love my other job, which is to try to keep everyone out of Payton’s beautiful desserts until it’s actually time to eat them! Haha! Good luck, right?!
Since these Easter cupcakes were Payton’s idea and definitely her work of art, I’m turning this blog over to her! I know you’ll love how she took some favorite recipes, got creative, and made the cutest Easter cupcakes! The strawberry filling makes them extra tasty and of course, you can’t go wrong with Cadbury eggs!
How to Make “Egg-Hunt” Easter Cupcakes
Hi! I’m Payton! Since my mom has turned this blog post over to me, let me tell you about the fun I had creating these Easter cupcakes!
For the month of April, the first thing I think about is spring and, of course, Easter. We take Easter pretty seriously around here, so I decided Easter cupcakes were the way to go. Fun for the kids and delicious for the adults!
I figured, what is the one of the most traditional things that our family does every year for Easter? The top two things that come to mind are visiting the Easter bunny at the Ann Norton Sculpture Gardens in Palm Beach and doing an Easter egg hunt in our backyard.
Immediately, I thought to do a little edible egg hunt on top of Easter cupcakes! I also wanted to add a little bit of fresh fruit to my dessert, so I added a little bit of strawberry filling, which really brought a bit of the freshness of spring into these cupcakes!
My Easter cupcakes are topped with American buttercream, which I piped using grass tip 233, and some Cadbury eggs.
These little chocolate eggs are such a tasty treat topper, and they are pastel-colored, so they match your typical Easter colors!
Strawberry Filling for Easter Cupcakes
The decorations on top are sooooo cute, but I’m getting ahead of myself! One thing that I was super excited about for these Easter cupcakes was the inside with that delicious strawberry filling that makes my mouth water every time I think about it!
It was super easy to make and putting it in is really simple.
Take a spoon and carve out a little bit of cake.
Fill a piping bag with the strawberry filling.
Fill the hole in the Easter cupcakes!
Awhile back, I remember being at a donut shop or a bakery and wondering how on earth they get the filling in there. My mind was blown when I figured out how simple it really was!
Recipes to Make Easter Cupcakes
The American buttercream and the vanilla cake recipes are the same. They were both written by Rose Atwater, one of my favorite baking authors. The recipe for the strawberry filling is from Allrecipes, a favorite website of mine. I will share them with you, and then share some instructions on how to bring it all together. First up, the vanilla cake recipe!
Prepare three 8-inch cake pans by coating the bottoms & sides with cake release spray.
In a small bowl, mix the milk & heavy cream. In a medium bowl, sift the all-purpose and cake flours and baking powder. Then set aside.
(Tip: IF you don't have a sifter or strainer you can mix & fluff your dry ingredients with a whisk to get the same aerated effect as sifting.)
In a large bowl, cream the butter using an electri mixer on medium speed until it's soft and light (about 2 minutes). Add sugar & salt and mix until the mixutre is light in color and fluffy (about 2 minutes)
On the low setting, mix in one-third of the flour mixture. Add half of the milk mixture & mix until just combined. Then add another third of the flour mixutre. Repeate with the remaining milk and flour mixture. Be careful no to over mix!
Pour the batter carefully into the cupcake pan
Bake 35-40 minutes, until a toothpick inserted into the center comes out clean
2 1/2 CupFrozen Strawberries, thawed & cut into bit sized pieces
3/4 CupWhite Sugar
Whisk water and cornstarch together in a large saucepan
Stir strawberries and sugar into the water
Cook strawberry mixutre over medium heat until thick, about 10 minutes.
Let cool completely before use.
These Easter cupcakes are so fun to make! Even though all the steps take some time, they were still easy and we all loved how they turned out. My mom had fun decorating with them! Since our Easter guests loved them last year, I definitely want to make them again this year too!
It was fun to share my Easter cupcakes with you and before I send you back over to my mom to wrap up the blog post, I want to thank you for stopping by and reading! I hope you have fun making your Easter desserts this year!
Back to Mom…(Robyn here!)
Didn’t Payton do a great job?! For instance, what a delight to find that strawberry filling on the inside! It tasted so good and perfect for spring. I know I’m really biased, but I still think I’m blessed with an amazing girl! If anyone has tips on how to keep her from growing up so much, though, send them my way!
What is really extra-special today is that you will get to experience 13 Easter desserts! There will definitely be more than one that you want to try! Next, hope on over to My 100 Year Old Home and check out the dessert Leslie is sharing for Easter! Spring desserts are always so pretty, too, and you’ll love what she made!
You can find all 13 Easter desserts below as well. So many yummy choices and so little time! Except, we are sharing them early so you actually do have time to try several of them if you get started soon! Have fun and most of all, enjoy making them with someone special!
Make sure to check out these Amazing Easter Dessert Recipes!
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The month of February is always so crazy for us because of a lot of different things, and I love how Valentine’s Day makes our little family stop, pause, and reflect on how much we truly are loved and how much we love each other.
It is the same thing at school and church, and it’s nice to have a little reminder of all the love in our community. I really wanted to make something for valentine’s day that kind of shared that perspective of valentine’s day. So, for the month of February, I made the cutest little red velvet mini Bundt cakes.
For Christmas, my mom got me theDash mini Bundt cake maker. This is absolutely the cutest thing in the entire world, and I had so much fun using it.
These little mini cakes are the perfect gift to give to your closest friends and family for Valentine’s Day. The recipe tastes delicious, and the cream cheese glaze on top gives it the perfect touch! I love these adorable desserts and will thoroughly enjoy making them in the future.
I recently had a birthday, and right on time, I received some cute pink, red, and white heart sprinkles as well as red, pink, and white mini pearl dots and I knew they would be the perfect thing to top this dessert off.
After I drizzled the glaze onto the cakes, I sprinkled those on, and they were instantly my favorite thing ever! Red velvet has a special place in my heart, and I couldn’t wait to dive into that little cake.
This is honestly an amazing tasting recipe. I got the recipe from the little instruction guide that came with the Bundt maker, and it even had the cream cheese glaze recipe to match!
It also had a little guide to help you figure out which glaze would go with what cake flavor the best. I thought that instruction manual was very helpful, and I will be keeping those recipes for safe-keeping!
The cooker came with a little removal tool that you set under the cake before you bake it, but it is only helpful if you are making them in a hurry or don’t exactly care how they look. If you do want them to look pretty, then I would suggest making sure that the batter is evenly distributed throughout the Bundt maker and NOT use the removal tool. For some reason, this makes it uneven, so if you cook it on a flat surface, it will much more likely not be crooked.
Plug in your Mini Bundt maker to preheat for 10 minutes.
In a small mixing bowl, combine flour, cocoapowder, baking powder, baking soda, and salt.
In a measuring cup, whisk buttermilk, egg, vinegar, vanilla, and red food color together.
In a medium mixing bowl, beat butter and sugar with handheld mixer on medium util fluffy and light. Add 1/3 of dry ingredients, blend, then ½ wet ingredients. Repeat until combined.
Brush Bundt maker and removal tool, if using, with butter or spray with baking spray. Fill the mini Bundt maker ¾ full (1/3cup batter)
Bake for 12 minutes, until a toothpick comes out clean when inserted into the cake.
Lift out cake using the removal tool or knife if not using the removal tool. Cool cake completely before glazing.
Sift powdered sugar into mixing bowl and combine with cream cheese. Add the milk and stir vigorously until the glaze is smooth and creamy
After cakes are cooled, use spatula to pour glaze over cakes. Sprinkle on your sprinkles and serve.
I hope you enjoy this recipe and I hope you have fun making it. I strongly suggest this Dash mini Bundt maker and any other products by them because I thoroughly enjoyed my product. I hope you find lots of love this Valentine’s Day and your tasters think the same of your baking skills!
Lots of love,
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For my first blog post of the new year, I wanted to do something kind of just for me but can also tie in with the passing holiday season and would make a great cake for your star-loving teenager. My favorite color is the light shade of blue that I put on the bottom, and I absolutely love an ombre effect, so I decided to go with this beautiful cake.
I got a little creative with my stars effect since we could not find any star sprinkles at the store, and I encourage you to do the same. I love when I can tweak something a little bit to make it my own, and that is exactly what I did for this recipe.
As far as the actual cake, I used the basic recipe from Food 52 as well as the delicious custard filling recipe. This chocolatey cake is delicious and rich without being over the top sweet. I think the buttercream that you put on the outside really brings the most sweetness and balances out that less sweet chocolate cake for anyone with a bit of a sweet tooth.
First and foremost, for me is get your colors DOWN. If you are not sure what shades of blue you are wanting to get, then figure it out BEFORE you color the buttercream.
If you are looking for a very dark blue to a very light blue, I suggest finding dark blue and mixing it with a little gray, to get that dark midnight blue that you are looking for. For the light blue, I would get a tiny amount of teal food coloring and mix it with a little bit of blue.
It always depends on what shade of blue you are looking for, but I just added a little bit of dark blue food coloring and mixed it in until I found the shade I was looking for.
The next important tip about this cake is it makes a lot of batter and a lot of custard filling. I could have easily done three thinner layers of cake in 8-inch pans and not have had to cut quite as much.
I overfilled my two 8-inch pans because that is what the instructions told me to do, and they did not quite finish baking at the top in the middle. Thankfully, though, when I leveled out the cakes later to stack them, the bottom in the middle had cooked and we were good to go!
The same with the custard; I could have used it for one more layer, so you will want to literally lay it on thick for all three layers to give the cake a little more height for the ombre and use up all of the custard.
This recipe is definitely delicious; however, I would recommend that you mix your dry ingredients before you ever start at the stove. That way, if you are a slow baker like me, you will not be running around to get the mixtures mixed together before you burn the chocolate
Ok, really quick before we get to the recipe, the chopped chocolate for the custard was… an adventure. I got bars of chocolate and took a paring knife and cut it at an angle starting at the end, and that worked fairly well, but it was time-consuming.
If you know of a better way to hop chocolate, please let me know! I would love to figure out a better way to do this.
If you don’t want to take that route, you could try taking chocolate chips of the same kind and placing them in an onion chopper or something similar and mash away! It is all going to melt anyway, but if it is in small, thin pieces, it will be a little different and take less time. It will also combine better in that condition.
Also, the egg yolks I have talked about in a preceding blog post, but I would take two bowls and crack the eggs over one bowl and remove the whites and put the yolks in the other bowl. This way, you don’t accidentally get any egg whites with your yolks.
1 1/2cupsUnsweetened Cocoa Powder Preferably dark or black (plan for more powder to coat pans)
1 1/4cupsWhole Milk
9 ozUnsalted Butter Room temperature
3cupsAll purpose flour
3/4tspFine sea salt
Chocolate Custard Filling
2 1/2cupsWhole milk
1/2 cupHeavy Cream
4ozUnsweetened chocolate finely chopped
4ozBittersweet chocolate, finely chopped
1 cupGranulated sugar
1Larg pince fine sea salt
2 Large egg yolks
2 tbspsUnsalted butter
2 tspsVanilla extract
1cupUnsalted butter (2 sticks)room temperature
1 cupVegetable shortening
1 1/2tspPure vanilla extract
3-4tbspsMilk or water, divided
1Dark blue food coloring
1Royal blue food coloring
1Gray food coloring
Making the Batter
Preheat oven to 350 degrees.
Lightly grease two 8 inch cake pans withnonstick spray, then add cocoa powder and tap around until the pan is wellcoated.
Place the 1 ½ cups cocoa powder in a medium,heat-proof bowl. Whisk in the boiling water until fully combined. Stir in milk and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed until lightand fluffy, 4-5 minutes. Add the eggs one at a time mixing until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and mix to combine.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add one third of the mixture to the mixer and mix on low speed to combine. Add half of the cocoa/milk mixture and mix to incorporate. Repeat, alternating between the dry and wet ingredients, until both are fully mixed in and the batter is smooth.
Divide the batter between prepared pans. Bakethe cakes until a toothpick inserted into the center comes out clean, 30-40minutes. Cool the cakes in the pan for 10-15 minutes, then turn out onto a wirerack to cool completely.
Chocolate Custard Filling
While the cakes cool, make thefilling: In a medium pot, heat the milk, cream, and chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat to medium and bring the mixture until it’s just barely simmering.
Meanwhile, whisk the sugar, cornstarch, and salt together in a medium heat-proof bowl. Whisk in the egg yolks until well combined.
When the chocolate mixture has come to a bare simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a spatula until it gets very thick and a few large bubbles break the surface. Stir in the butter and vanilla until well combined.
Pour the mixture on a sheet tray, or into a shallow bowl or casserole dish. Cover directly with plastic wrap and refrigerate until totally chilled.
Assembling the Cake
Use a serrated knife to divide each cake evenly into two pieces. Place one half on a cake turntable, cake stand, or platter.
Place one third of the custard onto the cake and spread it out using a spatula. Be sure to go all the way to the edges.
Usinga bench scraper, even out the custard around the edges by circling the cake with the edge of the bench scraper.
Placeanother cake layer on top repeat this process until you have used all of the pudding and cake layers.
Make the Buttercream
In a large bowl, using an electric mixer on medium speed (if you have a stand mixer, use the paddle attachment), beat together the butter, shortening, and extracts until smooth and creamy.
Add 2 tablespoons of the milk orwater, the salt, and half the powdered sugar and mix just until combined.
On low speed, gradually add in the remaining sugar. Add more milk or water as needed to achieve the desired consistency.
If using within 2 hours, the frosting can be left at room temperature. You will just need to keep the frosting covered with a damp cloth to prevent it from crusting. If not using within 2 hours, store the frosting in the refrigerator in an airtight container. When ready to use, bring the frosting to room temperature and rewhip it on low speed to soften before using.
Decorate the Cake
Before coloring the icing, use the white buttercream to spread a thin crumb coat over the cake before decorating. Place in refrigerator to chill while you color the icing.
Divide the buttercream into three bowls with half in one and the rest divided evenly between the two remaining bowls. Color the biggest portion of buttercream with 3 drops of dark blue, 2 drops of royal blue, and 1 drop of gray food coloring to start out with. Color the other with 2 drops of dark blue and 2 drops of royal blue to start out with. Color the first bowl of buttercream with 1 drop of dark blue and 1 drop of royal blue to start outwith. After this, you can adjust the colors however you wish.
Spread the darkest blue on the top and the top portion of the sides evenly, stoppingaround one third up the cake. Then add the middle blue in a layer around the middle of the cake. Lastly, spread the lightest blue around the bottom of the cake. Using a bench scraper, scrape off any extra buttercream to add a smooth finish to the cake.
For the stars, I got pearl sprinkles and placed them around the sides of the cake to look like constellations. For the top, I sprinkled clear sugar sprinkles to give it a little bit of shimmer.
This is kind of like my birthday cake for me. My birthday is coming up, but I have a crazy month planned with all sorts of fun activities, so we decided to make it a little early.
If your teenager is anything like me, then they will love this cake! Start out your new year making someone’s day with this cake. It will be a delicious pick-me-up for whoever has a bite! I hope your taste testers love this cake as much as mine did, and I hope you love the ending result of your hard work! Happy baking!
It is hard to believe that it is already November, but I am so excited that it’s here! Here in the Huff household, November marks the beginning of the holidays. Between decorating for Christmas in our classrooms and our home and doing all of the holiday activities around here, we get pretty busy.
But I am so glad that I get special time set aside to be in the kitchen. As you know, Thanksgiving is all about the food (and being thankful- but most of all, the food), so we are getting busy in the kitchen prepping for the holidays.
Because thanksgiving is an important holiday, you need a huge quantity of food for that feast with all of your family. And after that feast, no one is going to want a full meal that evening. But everyone is going to want a little something, right?
The answer is this recipe: My great-grandma’s cheese roll.
This delicious food is the perfect centerpiece for a delicious smorgasbord of cheese, crackers, and any other finger food that you love. Well, we are Huffs, which automatically means that we LOVE cheese. I decided to implement this cheese with its complement, crackers.
Because I am not only a Huff, I am my overachieving mother’s daughter, I made the cheese and crackers into turkey feathers and made the cutest turkey charcuterie board ever! I could not have been happier with the results, and it all tastes so good together!
I had to get some help to design our turkey from my amazing little brother, Harrison. He is actually very wise when it comes to these sorts of things, so I let him into the kitchen to get his input on how to make it. I think he did a great job and I could not have done it without him. Thanks, little bro!
Anyways, as I have mentioned before, this is my great-grandma’s recipe. From the stories I have heard, she never made anything bad, so I knew I could rely on this recipe to be scrumptious.
I thought it is so cool that this recipe has been passed down from generation to generation, and I think you guys will like it. I also like this recipe idea because everyone likes things a little different, and you could easily tweak it to fit your family’s preferences.
I was super happy with the results and will probably make this in the future!
Blend cheese, cream cheese, Worcestershire sauce. Salt & pepper well.
Form into a roll or ball & roll in chopped pecans (optional).
Wrap in waxed paper and place in refrigerator (for best results, leave overnight).
For a variation, put the pecans in the cheese mixture & roll the cheese ball in chili powder.
There are a couple of very handy tools when making this dish. The first one would be an onion chopper. This amazing tool saved me from a long time of chopping and chopping and chopping onions for a while until they were small enough to be put in the roll.
It was very nice because all you had to do was cut the onion in fourths or halves depending on how finely chopped you wanted it to be, and start chopping away by pressing the handle down! I actually borrowed my grandma’s, but it is a good investment for those who cook a lot.
The other would be a cute vintage bread board or a charcuterie board. We have an abundance here at home, so I just grabbed one that would be the right size and shape for my project
The last and most important would be my new black and decker hand mixer. This amazing tool saved my life from a lot of kneading that cheese roll until it was all mixed in well. It is very handy because of its multiple speeds, a few different choices for whisks, including an actual whisk, some amazing helix attachments, and dough hooks.
It also has an awesome storing container for the whole thing, which makes maintaining it very easy. I definitely recommend this product for anyone spending any time at all in the kitchen as it can be used for pretty much anything and save you a lot of time and energy.
Tips for Decorating:
Establish a pattern for your feathers. You can experiment to find just the right pattern for your turkey, but once you find that, stick to it! it will make your time much more enjoyable and less stressful.
Give it a little bit of character. The last thing that you want is for your turkey to look realistic and detailed. You kind of want it to have a cartoonish feel to it. I did this by making the head too small for the big candy eye that I gave it. It looks like a bird with those beady eyes, and it really brought our turkey to life for me. You could also bring it to life with some sassy eyebrows, facial expressions, or wobbly little legs.
Incorporate things that you love into it and make it your own. Get creative with it! I will share how I did our turkey, but I encourage you to come up with your own ideas that make it unique to you. If you like more than just cheese and crackers, add the things that you love into this amazing turkey charcuterie board! Everybody’s turkey will probably look a little different, but that is the goal: spending time with family in the kitchen to make something that is uniquely you. And, always remember that this is supposed to be a fun activity, not a stressful chore or thing to check off your to-do list. So have fun while you do this!
1 round candy eye (found at Michael's or your local grocery store)
Circular & oval crackers
1BlockSharp cheddar cheese cut into cracker-sized squares
1BlockGouda cheese, wax peeled off, cut into oval slices (keep bits of red wax for decoration)
Get your rounded cheese ball and place on waxpaper that exact size. Place ball and paper at the base of your charcuterieboard or bread board.
Stack in this order: round cracker, cheeseslice, oval cracker and place above the cheese ball.
Then, stack more in this order: oval cracker,cheese slice, oval cracker and alternate with the first stacks so that neither pattern is next to one alike.
Keep going, and depending on how big you want your feathers, do as many as you like. We did around three or four alternated stacks like that.
Take the gouda cheese and place one at the endof each feather. Take two oval crackers per gouda slice and place two crackers angled away from each other at the bottom of the slice. Your feathers are completed!
Take another gouda slice and trim it down however you like to be the neck of your turkey. You will want the end closest to the body to be a little fatter than where the head is going.
Cut out of the sharp cheddar cheese a head for the turkey and place at the other end of the turkey neck. This is where you might want that red wax from the gouda. Cut off little ovals for the red headcrown and wattle, or dewlap (the red hangy thingy from its chin). Then add the eye.
If you wanted to add legs, I suggest getting pretzel sticks for that. I did not because I hadn’t thought about that when I made my list of groceries, but it would be very cute!
I hope you guys have so much fun spending time with your family making this special treat. I have so many things to be thankful for, especially my family who I got to spend time with on this project an we had a lot of fun.
This definitely is one of my favorite recipes, and I thought it was super simple to make the cheese ball. I would love to see your turkeys! Be sure to share them with family and friends, and maybe use them as an appetizer or a centerpiece for a charcuterie board after thanksgiving dinner!
The most important ingredient to fall, above all of the apple cider, hay rides, cool weather, and changing leaves (we sadly don’t have that ☹) is pumpkin. If you have not eaten some kind of pumpkin food this fall, then you have been missing out.
This year, our family raided Trader Joe’s of all of the wonderful fall treats that they offer. My personal favorite has to be their pumpkin crème cookies. Those things are the most delicious store-bought cookies I have ever tasted!
But I have to admit that these cookies that I want to share with you might be my new favorite, and they would have to be some next level cookies to top those pumpkin cookies!
No one can argue that fall is not complete without one key pumpkin treat: The classic American pie. This delicious dessert can be found across the country at Thanksgiving tables fall festivals and parties, and just in everyday life to make your day that much better.
But I am a sucker for another classic American dessert: Sugar cookies. I could eat them all day! The amount of frosting is just right for me and I love that certain level of sweetness where it’s not just overpowering, but it’s just enough to get your taste buds working.
I decided to pair up these two amazing desserts into one. I made…
Pumpkin pie cookies!
This festive treat (hopefully) has the likeness and taste of pumpkin pie, but the texture and form of a cookie. I am so excited to share this amazing dessert with you guys!
Just a warning in case you are like me and get the ingredients and get all set up to do it all in one day and then realize that you have to do something out of the ordinary or don’t have a certain tool:
YOU MUST MAKE THE COOKIE BATTER THE DAY BEFORE YOU ARE READY TO BAKE AND DECORATE!
You will want to make sure that you have some of the following tools:
This one is completely optional, but it really does save you a lot of tie and effort if you are in a time crunch or need to double the recipe or something.
Once again, this could be an optional one, but when it comes to cutting in butter, this tool makes your life a lot easier!
For the Pumpkin Pie Cookie Dough
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
1/3 cup powdered pumpkin (Hint: This is another term for pumpkin flour. You can order it on Amazon. Although it might alter the taste, you could substitute flour for that if needed)
2 teaspoons pumpkin pie spice
1 cup unsalted butter (softened)
1 large egg
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
For the Pumpkin Pie Royal Icing
3 tablespoons meringue powder
4 cups powdered sugar
6 tablespoons water
1 tablespoon corn syrup
2 teaspoons pumpkin pie spice
Pumpkin gel food color
Warm brown gel food color
Ivory gel food color
Pumpkin Pie Cookie Dough
Place flour, baking powder, salt, sugar, pumpkin and pumpkin pie spice into a large mixing bowl. Whisk together briefly. Cut in butter using a pastry blender.
2. Wrap the dough in plastic wrap and refrigerate for a minimum of four hours. If not using the same day, the dough can stay in the refrigerator overnight, or you can securely wrap it, place in a Ziploc bag and store in the freezer for up to two weeks. Thaw overnight in refrigerator.
(Hint: I just made it the night before, then took it out of the refrigerator the next morning. Then I made the cookies when I got home from school the next day.
3. When ready to make cookies, heat oven to 400 degrees Fahrenheit, roll out to 3/8 inch thick. Using a candy corn cookie cutter, cut out and place on a parchment-lined baking sheet.
4. Bake for 5-8 minutes (or 9-12 minutes on an Airbake cookie sheet or until just barely golden brown around the edges. Cool on cookie sheet for 5 minutes, then transfer to cooking rack and cool completely before icing.
Pumpkin Pie Royal Icing
Make sure the bowl and whip from your stand mixer is completely clean and grease-free. If necessary, wipe down with a paper towel and lemon juice.
Combine meringue powder, powdered sugar and water in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until incorporated, add in corn syrup, then beat on medium high for 5 minutes.
3. Once royal icing is whipped to desired consistency, separate it into three separate bowls. About 2/3 of the icing will be tinted pumpkin. Add water a teaspoon at a time, until desired flood or 20-second icing consistency. Add pumpkin spice and combine.
Hint: 20-second icing consistency means that if you take a spatula and run it through the middle of the bowl of icing, that it would take 20 seconds to reach normalcy again.
4. For the pie crust color, mix a small amount of warm brown with ivory to get desired color. Add a small amount of water to the pie crust color, so you have an easy flowing, but still stiffer consistency icing. The smallest amount of icing remains white.
5. Place pumpkin icing into piping bags. (You can use tipless or a #2 piping tip. Place the pie crust icing into a piping bag fitted with a #104 petal tip. Place the white icing in a piping bag fitted with a #16 or #18 piping tip. Cover the open tips with a wet paper towel while piping the pumpkin.
6. Outline and flood the entire cookie with pumpkin icing. Let dry completely pipe the pie crust, with the small side facing out. Pipe a small rosette of white icing for whipped cream. Let dry completely and enjoy!
These cookies are so good and they look really pretty and very festive for the season. I am so glad that I found this recipe from Love and Confections, a great website for any baking recipes that you might want to look at.
I hope that these cookies are as much fun to make as they were for me. I also hope that your taste testers enjoy them as much as mine did!
Just don’t let them see the decorating process before it is done, or you might get a response like I got from my little brother: “Is that a quesadilla?”. Hopefully they can identify that these cookies are not, in fact, quesadillas, but little pumpkin pie slices!
One of my favorite desserts is this apple tart that I am going to share with you this month. This particular recipe is literally one of the best things I have ever tasted.
This dessert also has a lot of meaning for me because it is probably the first thing that I made for people out of my immediate family that wasn’t out of a box of brownies! I consider this the start of my “baking career”. I made this amazing apple tart for Thanksgiving at my grandparents’ house. My cousins who were down here for college were over, and they snarfed it down!
I recently made it again for a girls’ Bible study, and it was a huge hit. It got put in the teachers’ lounge the next day, and I got even more compliments on it! To sum up my past with this recipe, I haven’t heard anything but good about this dessert.
This apple tart is the perfect dessert for any kind of fall gathering. The recipe is from Delish, a great website that I have gotten so many great recipes from.
I did find that there wasn’t quite enough dough, so I am tweaking the recipe so that you guys will have enough when you make it.
You can also add different kinds of preserves to the top to give it a little gloss that looks really pretty.
Apple Tart Recipe
For the Filling
5 apples, peeled, cored, and sliced
1/3 cups packed brown sugar
Juice of ½ lemon
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
For the Crust
2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
15 tablespoons butter, melted
1 1/2 tablespoons granulated sugar
3 tablespoons butter, cut into small cubes
Melted apricot preserves
Preheat oven to 350 degrees. In a large bowl, toss apples, brown sugar, lemon juice, cinnamon, vanilla, and salt together.
2. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Add melted butter and stir until dough forms. Press mixture into a 10” or 11” tart pan with a removable bottom, pressing until dough is smooth.
3. Arrange apples over crust, sprinkle with granulated sugar ad dot top with butter. Bake until crust is golden and apples are tender, about one hour.
4. Brush with melted apricot preserves and let cool slightly before slicing and serving.
There are a few things that you might want to get before doing this dessert. One very helpful tool is alemon juicer. It makes juicing those lemons a lot easier. I love using mine for all of my desserts that require lemon juice.
This month, we (sadly!) went back to school. As I’m writing this, I actually just finished my first full week of 8th grade! I am not going to lie, it got pretty overwhelming at times, so I decided that it would be nice to come home to a nice warm kickoff-of-fall cupcake like these delicious apple cinnamon cupcakes!
So I came home and made these amazing treats, but I decided to decorate them with little back-to-school decorations. I found this amazing thing called “candy clay”, which is literally candy melts and corn syrup. It turned out like edible play-doh, and I was so so happy with the results!
I also found the recipe for the cupcakes and frosting online, and I think it is THE BEST cinnamon treat I’ve ever had! It was so delicious, and it had a great balance of the cinnamon and the sugary side of things.
But, I decided that I wanted to spruce this cupcake up with some fresh fruit. I knew that my best option was an apple filling, because, I mean, what other fruit marries better with cinnamon than some fresh apples?? I was so happy with the results, I decided to share this with you guys.
I got the cinnamon cupcake and frosting recipe from a blog called Mama Needs Cake. She has a lot of good stuff, and I was super happy with how the product turned out. I actually just used a can of caramel apple pie filling instead of making a filling.
It still tastes delicious, but if you wanted to go all out, you could try this apple pie filling recipe from Crazy for Crust that I found.
All of these components can be used with different recipes that you might have, or you could pull out certain components and use them in your favorite desserts. I’m so excited to share these, so here you go!
Vanilla Cinnamon Sugar Cupcakes
2 cups all purpose flour
1 1/4 cup sugar
1 3/4 tsp cinnamon
1/4 tsp baking soda
1 tsp baking powder
1/2 cup salted butter, room temperature
3 egg whites
2 1/2 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
Cinnamon Sugar Mixture
2 tbsp cinnamon
1/3 cup sugar
Vanilla Cinnamon Sugar Frosting
1/2 cup butter, softened
1/2 cup shortening
4 cups powdered sugar
3 tsp cinnamon
1 tsp vanilla extract
2 tbsp milk
Preheat oven to 350 degrees.
Mix together flour, cinnamon, sugar, baking soda, and baking powder in mixing bowl.
Add butter (room temperature), egg whites, sour cream, vanilla, and milk- Mix until smooth (no lumps).
Tip: I always panicked when a recipe says “egg whites” or “egg yolks” because I didn’t know how to separate eggs. It is actually super easy. You just crack the egg, then let the egg whites run out of the crack. After as much egg white that will come out is in the bowl, break the shell open and carefully move the yolk from half to half until the rest if the whites come out.
Add cupcake liners to cupcake pan.
Combine cinnamon and sugar in a small bowl.
Place 1 tbsp of batter into each cupcake liner.
Sprinkle ¼ tsp of cinnamon sugar mixture on top of cupcake batter.
Repeat steps until liners are halfway full.
Sprinkle a little more cinnamon sugar mixture on top of half-filled liners.
Bake for 16-18 minutes, or until a toothpick comes out with minimal crumbs.
Allow to cool for a few minutes.
Remove cupcakes and continue cooling on wire rack.
For the Frosting
Mix room temperature butter and shortening until smooth.
Add 1 tsp of vanilla, mix until well blended
Add powdered sugar one cup at a time and mix until well blended.
Mix in cinnamon until well blended.
Add in milk 1 tbsp at a time. Add until right consistency.
1 bag white candy melts
1/3 cup corn syrup
Apple Filling Recipe
4 cups apples peeled, cored, and diced
Juice of ½ a lemon
3 cups water
1 1/3 cups granulated sugar
1/3 cup cornstarch
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
Apple Filling Instructions
Place apples in a large bowl and toss with lemon juice.
Place water, sugar, cornstarch, cinnamon, salt, and nutmeg in a medium saucepan. Stir to combine then bring to a boil over medium heat, stirring often. Once the mixture boils, boil it for two minutes. Add the apples, turn to a simmer and cover. Cook, stirring often, until the apples soften, about 5-8 minutes.
Pour into jars to cool to room temperature then cover and refrigerate. The mixture will thicken more as it cools.
These cupcakes are a newfound favorite for me. They are very balanced and leave an amazing taste in your mouth! I think they were fairly easy to make, and you could make it easier by taking out the apple pie filling if you aren’t a big fan of that, or use the candy clay to make your own creations for a special event.
I was so excited with how they looked and tasted, and I hope that your cupcakes turn out just as amazing!
Since the fourth of July is coming up, I figured that I should make some kind of original patriotic dessert that no one else has seen before. Well, considering that below, you will find a recipe that goes something like, “Open a box of brownie mix and pour it into a bowl,” that won’t exactly be happening! (Even though patriotic brownies are super yummy!)
I have, however, taken a twist on the classic American brownie by adding little red, white, and blue mini M&M’s into the mix. The real originality is in the way we decorated the brownie pan. We cut up fresh strawberries and bought some vanilla icing from the store, as well as some blueberries to make our own little flag on our brownies.
I have also included a homemade ice cream recipe that has been passed down through our family that is literally a bit of heaven in a bowl. That recipe will be delicious when eaten with some American-style brownies.
This ice cream recipe has been made by my dad tons of times, and I’ve made it several times myself over the years. My grandma whipped up this easy, 6-ingredient ice cream recipe a while ago, and my dad remembers making it when he was a kid with a hand-cranked ice cream maker before they got their electric one
But be careful! It is delicious, but if you eat it too fast, it has been known to give a mean brain freeze! I love the creaminess and the way it tastes compared to store-bought “homemade” ice cream. It really does taste a lot better, although, don’t get me wrong, the store-bought stuff is pretty great too!
I had a special guest to help me with this blog post. My friend Mia has a very creative imagination and she came up with the idea to make a flag with the brownies. It was a lot of fun, and I think we might have eaten more icing than we put on the brownies! She is very talented in the kitchen, and it was fun to have her help on this project.
These brownies taste so good with the blueberries and strawberries on top. So grab a box of brownie mix from your local grocery store (or make your favorite homemade recipe), pop them in the oven, and then let’s get started with some ice cream!
Grandma Huff’s Homemade Ice Cream
1 can of sweetened condensed milk
1 can of evaporated milk
1 pint whipping cream
2 cups sugar
1 tablespoon vanilla
Beat eggs, sugar, and vanilla with mixer.
Add the first three ingredients (milks & cream) and stir by hand.
Do not whip these ingredients.
Pour into ice cream freezer tub and fill to the fill line with milk.
Close lid & fill barrel about 1/3 full of crushed ice.
Add a layer of ice cream salt.
Repeat until barrel is full.
Freeze and enjoy!
This recipe is really nothing extravagant or fancy, but it’s some seriously good ice cream that I could eat all day. It’s delicious and I hope that you enjoy it just as much as we do!
Once you’ve made your favorite kind of brownies, you will want to get your freshly sliced strawberries and your blueberries, as well as some vanilla icing, store bought or homemade. Arrange the blueberries in a little square in the corner of your pan. Then arrange the strawberries in a line and make a line underneath those with the icing. Keep going until you reach the bottom.
And there you go! Serve with some homemade ice cream and you have an amazing patriotic dessert! I hope you enjoy this delicious dessert and that all of your taste testers love it as well!
Didn’t she do a great job? Payton’s brownies were super delicious and we enjoyed them! And the ice cream is always a win for us too!
So, this month is my dad’s big 40th birthday party. I love my dad a lot, and I figured that one of the ways I could do something for him this year is make his cake. I know just how much he loves chocolate, so this cake is basically a big mound of chocolate (not just the light, sad kind of chocolate; the thick, rich chocolate that literally makes me want to cry because it is soooooo good), topped with Snicker’s pieces, Hershey kisses, Reese’s cups, and mini KitKat bars.
These recipes are so so good, and I was so happy with how it turned out as far as how it looked. So this cake, consisting of rich chocolate cake, delicious chocolate buttercream, a peanut butter filling that is so so creamy, and some crushed Reese’s pieces as a little crunch layer in the middle, will definitely fulfill your chocolate-loving loved one’s cake dreams.
Let me just say that if you cannot handle rich, thick, scrumptious chocolate that is not at all light, then you might need to look elsewhere for a chocolate cake recipe! This is some serious chocolate we are talking about, so if you are not a fan of the thick stuff, you might as well close this recipe. I got these recipes from all over the place, but I really want to give a shout out to Add a Pinch, where I got the chocolate cake and buttercream recipes. I will definitely be going back to her website for more recipes! But I did do a little tweaking myself, as far as adding even more to this cake.
There is one layer of buttercream, which actually balances out with the cake well, but you will want to make that layer pretty thick in order to achieve the right amount of cake to buttercream ratio. I also added this delicious peanut butter filling to the buttercream layer because if there is anything that my dad loves as far as the cake department goes, it is some good chocolate and peanut butter flavors! I got the peanut butter recipe from the Wilton website. I quickly discovered that it was for a candy filling, but it kinda worked with the cake in a really weird but cool way.
On top of the peanut butter filling, I crushed some Reese’s pieces and sprinkled those on top of the buttercream layer as well to give some crunch to the cake and to enhance that chocolate/peanut butter flavor. I definitely learned a lot about how to tweak this recipe from how I did it to what might be some better options. So here are those delicious recipes!
Delicious Chocolate Cake Recipe
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees Fahrenheit. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or to the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Decadent Buttercream Frosting
1 ½ cups butter (3 sticks, softened)
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup of milk
2 teaspoons vanilla extract
½ teaspoon espresso powder
Add cocoa to a large bowl or bowl of a stand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears too wet and does not hold its form, add more confectioner’s sugar until it reaches the right consistency.
Wilton’s Peanut Butter Filling Recipe
1 ½ tablespoons butter
½ cup chunky style peanut butter
¾ cup confectioner’s sugar
Cut butter in small pieces and put in small saucepan over low heat.
Add peanut butter and stir until melted. Remove from heat.
Stir in confectioners’ sugar, blending well, add more confectioners’ sugar, as necessary to form a pliable mass.
Cover bowl or pan in plastic and refrigerate.
These recipes were all pretty simple in terms of baking. For the peanut butter filling, if you leave it in the fridge for too long, I would say that it would get hard, since it is technically for a candy filling. When assembling your cake, you will need to spoon it out with a spatula and spread it around. I would also put your Reese’s pieces crumble on in between the buttercream and the filling so that it doesn’t spill out.
When I decorated my cake, trust me, there were a lot of wrappers, so I would encourage getting as many unwrapped items as possible to make your life very very easy when decorating. I used some of my leftover frosting after I had covered the whole cake to make a little pile in the middle as kind of a base for the candy to stick to so it would not fall off when I moved it.
I would also recommend moving your cake after you ice it onto whatever you are going to display it on and then pile your chocolate on. I started with the larger Snicker’s squares and Reese’s miniature cups and then kind of filled in gaps with the mini KitKat bars and Hershey kisses. I also added some clumps of candy around the bottom of the cake. We also used a cake topper to give the cake some more height.
I finished it off with adding little bits of crushed Reese’s pieces around to fill in even more spots where the buttercream was showing. This cake is so fun and easy, and I really enjoyed making it. I hope my dad loves it and that he has a great 40th birthday. I really hope that this chocolate cake will make your chocolate lover’s day so much better!