The Force Awakens
Squee! May the 4th Be with You is just around the corner - it's one of my favorite silly holidays. We are huge Star Wars fans and my family looks forward to special cookies or treats. I try to come up with a new idea to surprise them. We watch all the movies, yes we buy them on Blu-Ray as soon as they come out! All my kids have their favorite of the series, even my toddler is a huge Jedi fan.
Last year my best friend held a baby shower for her sister-in-law that was Jedi themed. I created a collection of Star Wars decorated cookies. Don't you just love the baby Chewbacca? Come read the tutorial on my post here. Chewie has always been my favorite - and you know what they say, let the Wookie win!
These were the cookies I created for my family last year - aren't they fun? Two of my favorite things - Disney and Star Wars! The heads and hats were both created with a Mickey Mouse cutter - you can pick one up here. I think this would be perfect for a Star Wars themed party favor too. You can read more about these cookies and see my Princess Leia Cake Pop on my original post here.
These maybe my most favorite, that's no star, that's the Death Star! With a circle cutter and some icing, you will amaze the crowd with this treat. I have a fun YouTube video and I think you will enjoy trying this one. Stop by and come over to the dark side.
That friend I mentioned earlier, well she is quite the blogger and baker herself. And it's no surprise, she's equally crazy about Disney and Star Wars. Karen specializes in cupcakes that are quick for the home baker, so you can spend more time enjoying them and watching The Force Awakens. Aren't these BB-8 cupcakes darling? I love them so much and I know my kiddos would go crazy to frost their own. Want to make a batch? Stop by Karen's and read up on the details.
Check out these dark treats - Death Star cupcakes! It's no trap, such a yummy cupcake that would be perfect for this May 4th. What side are you on? I'm proud to be Rebel Scum, but I would be happy to make these for my crew.
All Things Belle. This rebel Princess Leia cap is crocheted and so easy to make. The buns are simply braided and sewn on, but isn't it adorable? I want to make one for myself and can't believe I haven't yet. I am revamping the blog, be sure to stop by for more crafts and quilting in the future!
Don't forget to Pin this page and may the force be with you.
Lime Margarita Cake RollMy husband and I lived in Arizona for a long time before we had a family. Cinco de Mayo is a big event - there are parties across the state. I loved all the bright decorations, festive music and the food. Oh my gosh, the food. I miss the incredible Mexican food from Arizona. The tacos, the guacamole, and fresh salsa - oh my!
We are looking forward to having a small celebration here in our home this year. I've been contemplating what dessert would I showcase. I've been seeing all those gorgeous roll cakes on Pinterest and Instagram, thought it would be so much fun to try one out. And what better flavors to add to the cake, but a bright lime margarita.
The tequila in this recipe is baked and the cake is not alcoholic, it is safe for children to eat and enjoy with you. The buttercream contains no alcohol, but if you are having a party just for adults, Sally has an amazing tasty boozy buttercream here. So why add the tequila to the cake, it is only 2 tablespoons. The tequila has a very unique flavor and it pairs incredibly well with the limes and sweet buttercream. You will find the palette of this cake is complex and delicious - I promise you that it will receive rave reviews!
The cake roll is a pretty easy recipe, but you must be watchful to not overmix it. Combine the dough as minimally as possible. It is also important to not overbake your cake, check on it at after 10 minutes. You want it to spring back from your touch, but not crispy on the edges.
Happy Cinco de Mayo! May your fiesta be long, loud and delicious. And save some cake for me.
Margarita Lime RollBy Jenny Rodriguez
A bright and sweet cake roll perfect for your fiesta or Cinco de Mayo party. This is best served the day you create it.
Prep time: 30 min.
Total time: 45
Yield: 10 servings
3 large eggs
3/4 cup granulated white sugar
2 tbsp. tequila
juice and zest of 1 lime
1/2 tsp. vanilla extract
Americolor gel - Electric Green
3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
optional - powder sugar, thin lime slices and bakery bling in silver for decorating
1 cup unsalted butter, softened
2 3/4 cup powder sugar
2 tbsp lime juice
1 tsp lime zest
Are you feeling like churros instead? Stop by my best friend's page, Desert Chica, to read on how to create these delicious cupcakes!
Glazed Pineapple Upside Down Scones
April 20th is National Pineapple Upside Down Cake day! And I know you know how much I love these crazy and random days. Unfortunately as I've mentioned in the past, cake is not my favorite dessert. I know. It's weird. So I really didn't want to create a cake recipe and there are a billion amazing ones out there. I thought about cookies, but it's hard to find a pineapple emulsion and if you just use juice, the flavor isn't as strong. What to do.
I decided it would be fun to move past just desserts and poke around in the sweet breakfast treats. I imagined a small scone - some are just entirely too big to eat first thing in the morning. I pictured one full of the traditional flavors - juicy pineapple, sweet cherries and the complex brown sugar. I wanted a topping to the crust for added dimension.
These scones are easy and quick! You could easily create these first thing Sunday morning for your big family breakfast. They would also be perfect for a lady's brunch with mimosas. It has a tropical flavor spectrum, but no coconut (I see you anti-coconut bakers!) However, if you wanted to add some chopped, toasted flakes - it would be delicious!
Unlike cookie baking, you want your butter as cold as possible and it will not be creamed in the mixer. You will need to cut your butter into the dough with either a pastry blenderor two knives. After you cut your butter in, I recommend placing the dough in the fridge for about 30 minutes. It's not required, but if you have the time, you will be happy that you did. Warm butter will not do much for your delicious scones.
These make somewhere between 18 -24 scones depending upon how big you like your scones. As I mentioned earlier, I wanted something on the smaller scale and more manageable with a full breakfast. But if you like big scones and can not lie, then by all means make them large.
Brown Sugar Glaze
This glaze is ahhmazing! You will love it. You will want to dunk everything in it. I'm wondering now what it would taste like on bacon. Mmm. It's pretty easy to make, but it hardens quite fast. Plan on dunking or drizzling a few scones at a time, then bring it back to the stove to warm over the burner. Whisk, whisk, whisk, to keep the glaze fluid.
If you love maraschino cherries like my middle child does, you can chop some up to sprinkle on the glaze before it sets. However, the juiciness of the cherries does slightly deteriorate the glaze underneath. There will be a slight marbling of color, but they are amazing! My kiddos always choose the cherry topped ones first.
Glazed Pineapple Upside Down Scones
By Jenny Rodriguez
Sweet and tropical scones that will be the hit at your breakfast table. These are best made and served on the same day.
Yield: 1-2 dozen (depending upon how big you like your scones)
2 cups - flour
1/4 cup - brown sugar
1/4 cup - white sugar
1 tsp salt
2 tsp baking powder
1/2 cup unsalted butter, cold
1/2 cup heavy cream
1 large egg
1/2 tbsp vanilla extract
1 tbsp maraschino cherry juice
2/3 cup chopped pineapple, drained
3 tbsp chopped maraschino cherries
1/2 cup brown sugar
3 tbsp water
2 tbsp butter
1 tsp vanilla
1 cup powder sugar
Circus Animal Cookies - Easy Tutorial
April 18th is National Animal Cracker Day and when I think of animal crackers, my mind races back to my childhood with those small frosted circus animal cookies showered in bright sprinkles. They were my favorite and still are. These cookies are incredibly easy to recreate at home and can be used in fun ways. I graced one of my mini cakes with my favorite pink camels and think it's just adorable. How fun would this be for a baby shower or child's first birthday?
What do you need to bring the nostalgia back in the kitchen?
- cookies in animal shapes (I used my lemon gingerbread and I bought my cookie cutters from Wilton on Amazon)
- pink royal icing in 15 second flow ( I used a touch of Americolor electric pink. My royal icing recipe can be found here)
- tiny rainbow sprinkles
These cookies are so easy and fun, you may want to enlist your children or grand-kids to help. Simply outline and fill the animal cookies with pink royal icing. While it is still wet, gingerly add the sprinkles on top of the cookies. Set the decorated cookies in the dehydrator for 10 minutes at 90 degrees. The color of the sprinkles may slightly bleed into the pink, but it is quite minimal.
Mmm! I just love them and hope you do too.
The Giving Tree - Apple Cookie Tutorial
Once there was a tree, and she loved a little boy.
Have you read the children's book "The Giving Tree"? I remember thinking that the boy was so selfish. And then I became a parent. The book took on another meaning. It is not about the boy's needs or his seemingly inability to question the tree's needs, no, it's about the selflessness and unconditional love given by the tree. As parents, we
understand try to understand that children's needs come first and it's our beautiful role to fill them and love them through every phase.
A friend of mine recently asked for a teacher appreciation set of cookies that would include a tree theme. I instantly thought of the Giving Tree. In many ways teachers are tasked to give selflessly to our children.
The apples are very easy to make and perfect for your teacher to show appreciation for all that they do. What do you need?
- Pipe your apple and highlight outline. The icing consistency is about a 10-12 second flow with Americolor red.
- Immediately fill and flood the apple.
- The pink icing is also created with the Americolor red. It's the tiniest touch of red to 15 second flow. Before the red apple crusts over, fill the highlight in with the pink. You can use a toothpick to push the icing out, but don't go all the way into the red.
- The brown stem is created in a semi-stiff icing with chocolate brown.
- The leaf is done with Americolor leaf green in 15 second flow icing. The light green is also leaf green with just a touch. Ice the leaf veins while the dark green is still wet. Carefully place your cookies in a dehydrator at 90 degrees for 10 minutes.
These sweet cookies are easy and I hope you will try them. It's no easy task to be a giving tree and it's always wonderful to hear a word of appreciation.
Easter Bunny Petit Four Recipe & Tutorial
Can I tell you a dirty secret? Cake is not my favorite. I know, right? But there is a caveat, I adore petit fours! It's like my taste buds know that petit four cakes are that much more work and so therefore are delicious. I'm not sure why I adore them, but I do. Whenever I have a special occasion, it's one of the top desserts that I request. I was thinking that these sweet little cakes would be perfect for Easter, but I wanted something more than just cute squares. I wondered if I could use one of my cookie cutters to make shaped mini cakes - you can and they are so stinking adorable!
I have seen a few tutorials for petit four desserts that use a ready made pound cake. If you are pressed for time, do it. However, homemade mud cake is an insanely delicious alternative and it isn't that much more work. You can even bake and cut your cake the day before, just wrap those babies nicely and pop them in the freezer! And you are going to want to try this lemon mud cake. It's moist with a delicious lemon bite - it will be your new favorite. It is a dense cake - plan on torting it for a yummy filling and keeping them bite-size.
Lemon Mud Cake
- 3/4 cup shortening
- 2 3/4 cup granulated white sugar
- 3/4 cup unsalted butter, softened
- 2 tsp. vanilla extract
- 1/2 tsp. Wilton meyer lemon extract
- 1/4 cup fresh lemon juice
- 5 large eggs
- 3 cups of all purpose flour
- 1 tsp. baking powder
- 2 tsp. salt
- 3/4 cup almond milk (or milk of your choice)
- 1/4 cup sour cream
If you are going to make your petit four the day you bake the cake, allow it to cool for an hour.
- Preheat oven to 325 degrees.
- In your mixer beat shortening, butter and sugar together until light and fluffy - about 5 minutes. Gently add in vanilla, lemon extract and juice.
- Add one egg at time to your butter mixture, beating on light speed.
- In a seperate medium bowl combine flour, baking powder and salt.
- Alternating between your flour mixture and milk, carefully blend them into the butter batter.
- Fold in sour cream, mixing until just combined.
- Prepare a jelly roll pan with parchment paper and a cake release spray. Pour in batter and spread it out to all the edges.
- Bake for 35 minutes or until the edges are slightly browned and the center bounces back to the touch.
- Cool in the pan for 10 minutes and then remove.
If you are baking your cake in advance, you can cut your cake with the cookie cutter of your choice once it has cooled. Then wrap them tightly with saran wrap and pop into the freezer until you are ready to create the mini cakes. The freezer will keep your cakes moist and you can work with them easily when they are cold.
What do you need to create the bunny petit fours?
- mini baked cakes
- lemon buttercream frosting (or filling of your choice)
- uncooked/poured fondant (I used King Arthur's recipe)
- sprinkles for bunny crown
- assorted royal icings to decorate the bunny
Torte the mini cakes as evenly as you can with a sharp cake knife. This will be easier to do while the cakes are frozen. Fill the middle up with delicious buttercream frosting. You could even torte it twice and a second layer of filling.
Prepare the pourable fondant and place mini cakes on a wire bakers rack over a pan. Carefully pour the fondant over each of the cakes. This will be easier to do while the fondant is pretty warm and liquid.
The fondant will dry QUICK! Like super quick so you will need to work quickly. Once the bunnies are hardened, you can decorate as you see fit. I added a sweet crown of sprinkles with little bunny faces. Aren't they adorable?
You can serve these on dessert plates or place in paper cupcake liners for a fun look. My husband said they look like Little Debbie's - lol! Maybe next time he can have those instead while I savor my delicious lemon cake and buttercream.. Mmm!
Have extra fondant? Don't toss it! You can make delicious little candies with them. Come see what I did with mine.
Almond Fondant Easter Candy
Easter is just around the corner - have you been busy making candy or cookies? I swear that Easter has the best treats of all the holidays. There are pastel eggs, chocolate bunnies and everything in between. I love it! I have a petit four recipe coming out later this week that required some poured fondant. Poured fondant is the not the malleable candy that we cover cakes with, it's a sweet and soft filling for candies. You can flavor it, add mix-ins and it's delicious! It sometimes known as uncooked fondant if you go searching for more recipes.
This was my first time attempting poured fondant, so I went with a tried and true recipe by King Arthur. For these candies, I added a bit of almond extract and I think next time I may even add some finely chopped almonds.
What do you need to make these candies?
- pourable or uncooked fondant
- mold for candies (I used this bunny one from Wilton)
- almond extract (optional)
- dark chocolate candy wafers
- edible gold food paint
While your fondant is still soft, pour inside a silicone candy mold. Wrap the mold a few times with plastic wrap and place in the refrigerator overnight. The candies will easily pop out of the mold when you are ready. They can get soft quick so work in small batches and keep the others waiting in the refrigerator.
You can dip the fondant candy in either tempered chocolate or melted chocolate candy wafers. I use a Wilton candy melter, if you use the candy wafers, you can also melt them in a double boiler or in the microwave. Once the chocolate is a nice smooth consistency, quickly dip the fondant candies into the chocolate and allow to harden on a wire rack.
You can either serve them or you can add a bit more fun to them with some edible gold coloring. Paint it on the hardened chocolate with a food only paintbrush and allow to dry. Aren't these so beautiful? I think they would be a perfect treat on your dessert table. No will guess that these are easy to make!
Have any leftovers? These will keep delicious in an airtight container in the refrigerator.
I can't wait to try more flavor combinations!