Chocolate Chip Cookies

This is what happened when I received a request to bake…

I decided to make Martha Stewart’s Chocolate Chip Cookies!

Even though these are a “go-to” item and not resembling anything close to a festive spirit, I decided that sometimes classic recipes are the way to go. Plus, I feel as though one can not go wrong with a Martha Stewart recipe (case in point: the entire batch was demolished at work the next day within an hour). But, for the next time, I will definitely try something a little more adventurous!

Cheers!

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Halloween Cupcakes Part 2: Tombstone Cupcakes

I am absolutely smitten with the idea of cupcakes (especially mini-cupcakes). Cupcakes are the perfect alternative to a heaping piece of cake and are so easy to bring to a party or hand out for one’s birthday. Plus, it’s easy to design each cupcake differently or use different colors of frosting. Even though I love them, I often wish they were just a bit smaller. My next baking investment will definitely result in the purchase of a mini-cupcake tin.

Although I already made Halloween-themed cupcakes as seen in this post, I absolutely love Halloween and figured I’d jump at the chance to make cupcakes again. These are pretty simple; however, beware (so Halloween appropriate) of the green food dye used in this concoction. You wouldn’t want to get it on your clothes!

Step 1: Make Chocolate Cupcakes
and Let Cool

Step 2: Use Black Gel To Write
“R.I.P” on Milano Cookies

Step 3: Combine Green Food Dye and Coconut


Step 4: Stick Knife Into Cupcake
To Make a Pocket; Frost Cupcakes

Step 5: Place Coconut on Top
of Frosting, then Put Cookies
Into the Pocket; Serve and Enjoy!


Now that I’ve made these cupcakes, I need to get to the “real” part of Halloween: picking out a costume!

Cheers!

Halloween Cupcakes Part 1: “Mummy” Cupcakes


I love stumbling across old photos. I happened to find a picture of these Halloween-themed cupcakes from last year on a photo from my phone. Although I’ll be making a different Halloween-themed cupcake for this year (in a future blog post coming soon), I wanted to share these because they are extremely simple and oh-so-cute. Plus, you never can go wrong with cupcakes!

How to Make “Mummy” Cupcakes:

Step 1: Bake chocolate cake mix into cupcake tins and let completely cool once done baking.

Step 2: Frost cupcakes with chocolate frosting.

Step 3: Pipe white frosting in strips across the cupcakes for the “mummy layers”.

Step 4: Add M&Ms.

Step 5: Eat!

Cheers!

Top Pot

I am by no means a doughnut consumer. In fact, I never really think to ever buy a doughnut in the morning.

But, after talking to a few of my friends that lived in the East Coast, I learned that donuts are actually a “cool thing” and people really do consume a lot more doughnuts that I had previously thought. After performing a random Google search, I learned that the East Coast consumes 37% more doughnuts per year than the rest of the country with the national average equating to six doughnuts per person per year (NASC Online). Now, considering this is my first doughnut of 2011 (currently averaging at one-tenth of a doughnut per month), I’m pretty sure I’m not going to hit the national average mark.

Nonetheless, today, one of our employees brought Top Pot Doughnuts for the office and, consequently, one of my co-workers prompted me to try one. I caved and decided to try the one with pink frosting and sprinkles. It was completely fitting and brought out the “little kid” in me. I must say, I really liked it. I’m pretty sure the last time I had a doughnut was sometime a few years back from a grocery store chain’s bakery that was pretty tasteless, too greasy and left me feeling sick. On the contrary, this doughnut was fluffy, flavorful and just over-all delightful. Top Pot Doughnuts convinced me that, every now and then, I might just consider indulging in a doughnut.

Cheers!

Strawberry Shortcakes


One of my friends who lives in Berkeley decided to come home for a surprise visit this weekend. In turn, we assembled a last-minute dinner party to celebrate her return. Naturally, I wanted to make something for dessert. But, I was completely indecisive and wanted to make something that wouldn’t take too much time or effort. It wasn’t until I woke up to an intensive bout of sunshine Saturday morning that I felt compelled to make a spring-inspired dessert (fingers crossed that the sunshine continues!). So, while perusing through possible spring desserts, I finally settled upon Strawberry Shortcakes.

Step 1: Create Dough with Butter,
Sugar, Salt, and Milk


Step 2: Drop Dough Onto Greased Pan;
Spread Whipping Cream and Sugar On Top


Step 3: Combine Strawberries, Fresh
Lemon Juice, and Sugar (Let Sit for 1.5 Hours)


Step 4: Bake Dough and Slice Each In Half


Step 5: Use a Mixer to Create Whipped
Cream With Heavy Whipping Cream and Sugar


Step 6: Assemble Whipped Cream,
Cakes, and Strawberries Together


This recipe was definitely quick, easy, and a nice change from the usual dessert rotation. Although it is a rich dessert, I want to experiment with making miniature Strawberry Shortcakes for next time.

All in all, the dinner party was so much fun. I love catching up with friends over a nice dinner, dessert, and wine.

Cheers!