birthday cupcake

So here's another cake I did recently. I couldn't find a jumbo cupcake pan so I improvised and baked this giant cupcake in a Pyrex 2 cup glass measuring cup filled about to the 3/4 cup mark. I was very happy with the shape it gave me.

The frosting was delicious! I used the recipe on the back of the Hersey's Cocoa canister. None of that decorative "buttercream" stuff made with crisco. This is real butter, baby. Yum!

buzz birthday cake

I was really struggling to figure out how to make a Buzz cake for my son's birthday. I was looking at all kinds of pictures online. I stumbled across one with a picture of Buzz on it and read in the comments that it was "BCT... Buttercream Transfer". I googled it and found this helpful video (which I watched in fast forward). And thought, I can do that. It was fun to try a new technique. I might do a few things different next time, but I really like this for doing a character (I wanted it to actually look like Buzz, and I new that wouldn't happen freehand).

After mixing up all the colors I would need and putting them in bags. I taped the picture I printed from the internet (kids coloring pages) to the table, then taped wax paper over that.

Then I traced all the black lines in black (which I bought from the store- don't try to make your own, it's not worth it). I simplified some of the designs as needed, and started to fill in the colors.

Here he is with all the colors- including white teeth and eyes. He's starting to look a little sloppy cause some of the frosting is overlapping, but you'll see it from the other side so it's okay.
Added the white to the rest.

Then started covering the whole thing in blue (color I planned to frost the cake).

All covered.

Then I smoothed it out, just 'casue that's what the video said to do.

Then I untaped everything, held a book up next to the table carefully slid on the book and put it in the freezer over night (video said 45 min).

After I frosted the cake. I peeled back the wax paper and flipped him over onto the cake. Ta da! The edges weren't quite flush with the rest of the frosting, but still, I was quite pleased with the result.

Mint Brownies... update

I thought I'd share this link to the recipe for BYU Brownies. I can't wait to make these and be taken back to my days at the Y. Mmm

Update: Made 'em...

They were delicious. The brownie part was a little more cake-y than I prefer but they were still great. The directions (measurements, especially) were kind of a pain. This version hasn't made it into my recipe book yet. I'm still looking around for my favorite, so if you have a great mint brownie recipe let me know.

Chocolate Truffle Pie

I usually make a cake for my dad's birthday every year, but this year I decided to make chocolate cream pie. I saw the recipe on the back of the Hersey's Special Dark Chocolate chip bag. It called for mini marshmallows and frozen pie crust, both of which I had on hand and needed to use.

The pie was really rich. I probably should have cut the pieces smaller.

1 frozen 9 in pie crust

2 c mini marshmallows

1/2 c milk

2 c chocolate chips (12 oz bag)

1 c whipping cream (+ 2 Tbsp sugar to sweeten)

extra whipped cream to garnish

chocolate curls (optional)

Bake pie crust according to directions.

In large glass bowl microwave marshmallows and milk at 50% power for 30 seconds. Stir and repeat until smooth. Add chocolate chips and stir until all chocolate is melted. Microwave (50% power) for 15 seconds at a time, if needed. Pour one cup chocolate mixture into pie crust, chill.

Whip cream until stiff. When remaining chocolate has cooled to room temperature, carefully fold in whipped cream. Spread over chocolate in pie crust. Refrigerate 4-6 hours (if you can wait that long ;) Top with whipped cream and chocolate curls.

St. Patrick's Day

Tomorrow I'm planning on making our traditional Corned Beef and Cabbage (unless the store is out, because I still haven't gone and bought it! woops). Here's the link to last years post with the recipe incase you were planning on making it.

I'm not sure what to do for St. Patrick's day breakfast this year, maybe green smoothies. I will be attempting to make homemade brownies again- wish me luck.

Are there any fun traditions you have for St. Patrick's Day?

(Here's a picture of the first time I made Corned Beef and Cabbage- with Kool-aid. 8 years ago!)

One year

Wow! I just realized that it has been a year since I started keeping this blog! Pretty exciting. I haven't been very consistent, sorry. But I hope you have enjoyed some of the stuff I've shared. Thanks for all the comments you've left.

Creme Brulee

Finally! I made it. Last time I ate Creme Brulee I don't remember liking it that much, but Kurt loves it so I decided to make it for him. It's fun to try something new (and I really wanted to use a blowtorch, but didn't end up finding one). Plus, it just seems so fancy, right?

Anyway, I love it! Definitely need to buy some ramekins so I can make this again (thanks Chelsea for always having everything I don't and letting me use it).

I used the Barefoot Contessa Creme Brulee Recipe (surprise, surprise, huh). Just left out the liqueur despite the reviews saying that would be unthinkable. There's even a video showing you how to make it. It really is pretty simple. I love it!

1 extra large egg

4 extra large egg yolks

1/2 c sugar (plus some for sprinkling on top)

3 c heavy cream

1 tsp pure vanilla extract

Mix sugar, egg and yolks with an electric mixer on slow speed until just combined. Scald milk (needs to be hot, but not boiling). With the mixer on low speed, slowly add the cream to eggs. Add vanilla and pour into ramekins.

Place ramekins in baking dish and pour boiling water around them,

Bake for 40 minutes at 300, or until the middle is set. Remove and cool to room temp then refrigerate until firm.

Sprinkle tops with sugar and place under gas broiler (since I didn't have a kitchen blowtorch) until sugar caramelizes. Allow to sit at room temp until sugar hardens (then I also had to put them back into the fridge to cool because the broiler caused the whole thing to warm up).