Since I needed a good way to use up the sprinkles that were given to me after the holiday cookie party my friend had about a week ago, I decided to make a Funfetti cake. I used a basic yellow cake/vanilla cake recipe and added the sprinkles typically found in the cake batter-the “crunchy” bigger ones…if you do know Funfetti cakes…you know what I’m talking about…if you don’t know…go to your local grocery store and pick up a box. Now, I would not normally say that Pillsbury makes good products, or that you should make cake from a box, but I see it as the Kraft Mac ‘n Cheese of cake. (Not that I would advise to buy/eat that either) but my point is that it is a cake that I grew up knowing from attending various birthday parties. It’s all about the nostalgia for this overly sugared cake.
Anyway, I made the frosting from scratch as well, and used blue (smaller, sugary) sprinkles to help “dye” it green because it is the holidays after all. Then I frosted and added the final layer of sprinkles. Like I said before, a sugary cake (typically made for kids). Continue reading →
I made these blondies for a potluck/housewarming/birthday party that I am going to later today. The recipe is simple, and except for the butterscotch chips, (unless you are like me) involves ingredients that you have on hand. If you’ve baked brownies before, (or any other cookie) then this recipe will come really easily to you. I got it from the Hershey’s website, and it is listed as beginner. It also lists the butterscotch chips as Hershey’s brand, but I used Nestle. (Is that wrong? to use one brand and then follow another brand’s recipe?) I will be tasting them later, since they just came out of the oven, but I am sure they will be tasty, since the batter was good. Continue reading →
If you’ve been reading my blog for a while, then you know that I like using ingredients that I’ve had leftover. I was also in the mood to make cookies with all of the talk about them on other blogs for the holidays. Therefore, I made whole wheat chocolate chip cookies. The twist in these cookies is the whole wheat flour, along with cinnamon-sugar and semi-sweet baker’s chocolate—all ingredients I had leftover from previous baking adventures. (Including, but not limited to, doughnuts and corn-stalk rolls.)
All week long, I’ve been eating the dough out of the fridge, and just baked off a few today. Both ways of consuming the dough are really great, but of course you have to wait longer for the baked ones.