nummy treats

Geode Cake pops


Yields 2 to 4 dozen

The things you’ll need

Ingredients
  • 1 1/3 cups all purpose flour
  • 2/3 cup cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 1/3 cups sugar
  • 2/3 cup firmly packed brown sugar
  • 4 eggs
  • 1/3 cup water
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • ½ cup cream
  • ½ cup chopped chocolate
  • Dark chocolate coating chocolate
  • White & gold sanding sugar
  • Ro’s Sugar Gems
Equipment
  • Stand mixer with paddle attachment
  • Large mixing bowl
  • Medium mixing bowl
  • Small bowl
  • Whisk
  • Rubber spatula
  • Ice cream scoop
  • 9 by 13-inch cake pan lined with parchment paper
  • Lollipop sticks
  • Brown & white royal icing in decorating bags fitted with #2 tips
  • Baking spray
  • Baking sheet lined with parchment paper

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Add sugars and whisk together until well combined.
  3. In a medium bowl, whisk together eggs, water, vanilla extract, sour cream, and oil. Mix together until well combined.
  4. Pour wet ingredients into dry ingredients and whisk together until well incorporated.
  5. Pour batter into a greased and lined pan and then tap the pan on the counter to remove air bubbles.
  6. Bake for 35 to 40 minutes.
  7. Remove cake and allow it to cool completely. Cut cake into portions and then mix portions in a stand mixer with a paddle attachment for 3 minutes.
  8. Microwave cream for one minute and then pour over chopped chocolate. Whisk until well combined.
  9. Pour ganache over the cake crumbs and then mix with paddle attachment on low speed for 2 to 3 minutes.
  10. Roll cake balls smooth and then use your fingers to press a cavity in the center.
  11. Place cake balls on a baking sheet lined with parchment and refrigerate for an hour.

Time to decorate!

  1. Dip a lollipop stick into dark chocolate and then insert into a cake ball. Do this for the rest of your cake pops and then refrigerate them for 30 minutes.
  2. Dip cake balls into dark coating chocolate and then allow them to dry.
  3. Use brown royal icing to attach sugar gems to the inside of each cake ball. Allow to dry completely.
  4. Pipe a thin line of white royal icing around the edge of each geode and then coat in white and gold sanding sugar.
  5. TaDa! Rock the party with these amazing Geode Cake Pops!

I call this piece “Accuracy In Summaries”

4

WHY HELLOOOOOO. Remember me?? Well I’m still alive, and still loving all things Disney.

I’m hoping to bring this account back up to speed, cause I miss all you darlings. In the meantime, check out my Instagram: it’s full of Disneyland adventures, Disney WORLD adventures (I went for the VERY FIRST TIME in May!!), Aulani (OMG THO), and the occasional Frenchie goodness. ;) 

Kronk’s Spinach Puffs


Yields 36 puffs

The things you’ll need

Ingredients
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 2 cups frozen spinach
  • ½ cup ricotta cheese
  • ½ cup feta cheese
  • 1 egg yolk
  • ½ teaspoon salt
  • Frozen puff pastry
  • Egg wash
Equipment
  • Large mixing bowl
  • Cookie sheet lined with parchment
  • Rubber spatula
  • Sauté pan
  • Square cookie cutter
  • Rolling pin

Let’s get started!

  1. Preheat oven to 400°F.
  2. Heat oil in a sauté pan on medium high. Add diced onions and sweat for about 5 minutes.
  3. Add garlic and spinach and cook for another 3-5 minutes.
  4. Place spinach into a medium bowl and then stir in the cheeses, yolk and salt.
  5. Cut a puff pastry into squares about 3-4 inches and place 1 tablespoon filling along the center in a line from top to bottom.
  6. Brush egg wash along the edges and then seal the two sides together to create a “cone” shape.
  7. Bake for 15-17 minutes.
  8. TaDa! Kronk’s Spinach Puffs are a cheesy, flaky delight fit for an emporer!

Stranger Things Eggo Cupcakes


Yields 12 cupcakes

The things you’ll need

Ingredients
  • 1 ¼ cups all purpose flour
  • 4 Eggo waffles toasted and ground in food processor
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 12 mini Eggo waffles for decoration
Equipment
  • Large mixing bowl
  • 2 medium mixing bowls
  • Hand mixer
  • Food processor
  • Rubber spatula
  • Whisk
  • Cupcake pan
  • Brown cupcake liners
  • Ice cream scoop
  • Decorating bag fitted with large star tip
Maple Frosting
  • 1 cup unsalted butter, at room temperature
  • 2 cups powdered sugar
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ¼ teaspoon kosher salt

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk together flour, waffle crumbs, baking powder, cinnamon, nutmeg, an salt until well combined.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well between each addition. Add vanilla extract and mix well.
  5. On low speed, alternate adding the flour mixture and the milk to the butter mixtre, beginning and ending with the flour mixture.
  6. Use an ice cream scoop to fill the cupcake liners and bake for 16 to 18 minutes.

Time to decorate!

  1. To make maple frosting: In a medium bowl, beat butter, powdered sugar, maple syrup, vanilla and maple extracts, and salt until well combined.
  2. Use a large star tip to frost each cupcake and then top each with a toasted mini Eggo.
  3. TaDa! Your taste buds will be flipped upside down with these Stranger Things Eggo Cupcakes!

Mint Chocolate Chip Cookies


Yields 2 dozen cookies

The things you’ll need

Ingredients
  • 1 cup butter, room temperature
  • ¾ cup sugar
  • ½ cup packed light brown sugar
  • 2 eggs
  • 1 to 3 drops green food coloring
  • 1 teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • 2 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 ounces chocolate mints
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Hand mixer
  • Rubber spatula
  • Cutting board and knife
  • Parchment lined baking sheet
  • Ice cream scoop

Let’s get started!

  1. Preheat oven to 350°F.
  2. Roughly chop chocolate mints.
  3. In a medium bowl, whisk together flour, baking soda and salt.
  4. In a large bowl, cream together butter and sugars until smooth.
  5. Add in eggs one at a time, mixing and scraping between each one.
  6. Pour in peppermint extract, vanilla, and food coloring and then mix until evenly colored.
  7. Mix in dry ingredients and then fold in chopped mints.
  8. Scoop dough onto a baking sheet and bake for 8 minutes.
youtube

New Video! Made Eggo Waffle Cupcakes to celebrate Season 2 of Stranger Things!  🥞🍁

2

Zombie Brain Cake

Yields one cake

The things you’ll need

Red Velvet Cake
  • 4 ounces butter, unsalted
  • 2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ¼ cup Cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cups sour cream
  • ½ cup whole milk
  • 1 teaspoon red gel color
  • Pan spray
  • 1 tub buttercream frosting
Marshmallow Fondant
  • 10 oz. mini marshmallows
  • 3 tablespoons water
  • 6 cups powdered sugar
  • ¼ cup shortening, for greasing your hands
Raspberry Blood
  • 1 ¼ cup seedless raspberry jam
  • 2 tablespoons fresh lemon juice
  • ¼ cup Water
  • 1 tsp. Red gel coloring
Equipment
  • Hand mixer
  • Rubber spatula
  • 1½-quart ovenproof glass bowl (Pyrex)
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Small hand strainer
  • Small pot
  • Small whisk
  • Small pastry brush
  • Long serrated cake knife
  • Sheet tray
  • Cake stand
  • Paring knife
  • Small offset spatula

Let’s get started!

Red Velvet Cake:
  1. Preheat oven to 300ºF. Grease a 1½-quart ovenproof glass bowl.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, with an electric mixer, beat butter until creamy. Add sugar and beat until light and fluffy, 3 to 5 minutes.
  4. In a small bowl, whisk together eggs and vanilla. In another small bowl, whisk together sour cream and milk. Pour egg mixture into butter-sugar mixture and beat on medium speed for 2 minutes.
  5. On a low speed, alternate adding flour mixture and sour cream mixture to butter-egg mixture, beginning and ending with flour and adding the food coloring with the first addition of liquid.
  6. Pour the batter into the greased glass bowl until it is two-thirds full. You will have a little leftover batter.
  7. Slow-bake until a cake tester inserted in the center comes out clean, about 1 hour and 30 minutes.
  8. Let the cake cool and then remove it from the bowl. Level the top with a large knife and place the cake, flat side down, on a cake plate.
  9. Use an offset spatula to frost the cake with a very thin layer of cream cheese frosting.
Raspberry Blood:
  1. 1. In a small sauce pan, whisk all the ingredients except the gel color and bring to a boil over medium heat.
  2. Whisk in the gel color until well combined and cool to use.
Marshmallow Fondant:
  1. Pour marshmallows into a microwave-safe bowl and then stir in water to evenly coat the marshmallows.
  2. Microwave for 30 seconds and then stir. Repeat this process two more times, or until the mixture is smooth.
  3. Sift 3 cups of powdered sugar into a large bowl and make a hole in the center. Pour the melted marshmallow mixture onto the powdered sugar. Sift the rest of the powdered sugar on top of the marshmallows.
  4. Oil your hands to prevent the marshmallows from sticking to you. Knead in the sugar until you have the consistency of soft taffy and the fondant no longer sticks to your hands.

Time to decorate!

  1. Roll out the fondant into ½-inch thick ropes and arrange them on the cake to look like a brain.
  2. Use a paintbrush to brush the raspberry blood over the fondant.
  3. TaDa! This brain cake will make the perfect creepy treat for your Halloween get-together!

    Football Stadium Cookies


    Yields 12 to 18 cookies

    The things you’ll need

    Ingredients
    • ¾ cup almond meal
    • 1 ½ cups sugar
    • 3 cups all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon nutmeg
    • 1/8 teaspoon salt
    • 2 sticks (8 ounces) salted butter, room temperature
    • 2 large eggs
    • 1 ½ teaspoons vanilla extract
    • ½ teaspoon almond extract
    Equipment
    • Large mixing bowl
    • Medium mixing bowl
    • Rubber spatula
    • Hand mixer with attachments
    • Whisk
    • Baking sheet lined with parchment paper
    • Square cookie cutter
    • Rolling pin
    • Plastic wrap
    • White royal icingn in a decorating bag fitted with coupler
    • #2, #1 tips
    • Green royal icing in a decorating bag fitted with a #2 tip
    • Rainbow nonpareils

    Let’s get started!

    1. Preheat oven to 350°F.
    2. In a medium bowl, whisk in flour, almond meal, baking powder, nutmeg, and salt.
    3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
    4. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
    5. Beat in the vanilla and almond extracts.
    6. On low speed, beat in the flour mixture until combined.
    7. Shape the dough into 2 discs and wrap in plastic wrap. Refrigerate for 1 to 24 hours.
    8. Working with one disc at a time on a lightly floured surface, roll out the dough ¼ inch thick. Cut out cookies using square cookie cutter and place them 1 inch apart on baking sheets.
    9. Bake for 12 to 13 minutes. Allow to cool before decorating.
    10. Place batter into cupcake liners and bake at 350ºF for 20-22 minutes or a cake tester comes out clean.

    Time to decorate!

    1. Use green royal icing to pipe a rectangle on the middle third of the square. Allow to fully dry.
    2. Pipe white royal icing with a #2 tip into rectangles above and below the green. While the white royal icing is still wet, sprinkle on rainbow nonpareils until covered.
    3. Add the yardline details with white royal icing and a #1 tip.
    4. TaDa! The crowds are roaring in these stadium cookies!