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I can name that yumminess in 2 ingredients, Alex.

Oct17

So, I know it’s been about 14 years since I last posted.  Sorry about that.  But I had to come out of hiding for this.  They are just that worth it.

I am a from-scratch kind of girl.  Not to the extent of my completely natural friend Melissa at The Baked Equation, but I like to know what’s in my stuff.

But from time to time, you just have to grab a box.

Don’t judge.  You know you’ve done it.  (Well, maybe not Melissa, but the rest of you.  Fess up).

But I was craving pumpkin and lacking time, so this fit the bill perfectly.

Here is all you need:

Yes, I know there are 4 ingredients in this picture.  You CAN make these with just 2 ingredients, but I’ve never been one to follow the rules.  And as if chocolate chips are ever truly optional, anyways.

TWO INGREDIENT PUMPKIN MUFFINS

INGREDIENTS:

  • 1 box Cake Mix (any kind. And only the dry mix.  Not any ingredients listed on the box)
  • 1 Can of Pumpkin (15.9oz)
  • 1-3 tsp Pumpkin Pie Spice (optional)
  • Chocolate Chips (optional)

INSTRUCTIONS:

Combine dry cake mix, cinnamon and pumpkin thoroughly.  Batter will be very thick and sticky.

Add the chocolate chips.

Because the batter is so thick and sticky, I found the easiest way to get them in the pan was with an ice cream scoop.

“Look, Mom. No hands!”

And once they are all scooped out into the pan, they completely hold the shape from the scoop.

Look at those cute little spikes!

And they will come out exactly as they went in, so if you have some crazy shapes or spikes, you need to fix it or make peace with it.  Cuz it’s stayin’.

 

Let them sit in the pan for 10-15 minutes, then remove them carefully to cool on a wire rack.

 

And at this point, you can totally sell that the recipe only made 11 muffins.  Really.  It happens.  (Just make sure to wipe the moist crumbs off of your fingers first.)  The spice mix made 15 muffins.  The chocolate made 13.  (But that’s just between you and me.  There was less after quality control.  Safety first).

Aren’t they pretty.  Have you seen enough of them yet?  No?  Ok, here is another.

 

This particular batch was made with chocolate cake mix.  With chocolate, I used 3 tsp pumpkin pie spice to help cut through the chocolate flavor.  Last week, I used a Spice Cake Mix and only needed 1 tsp.

Wanna see those?

 

I found this recipe as a cake, but many suggested that it has the consistency of a muffin.  If you decide to make it as a cake, smaller or thinner works best. Everyone I saw that tried to make a bundt with this recipe was not happy with the outcome.

Regardless of what flavor you go with or what add-ins you choose, these are super easy and crazy moist.

So give ’em a try.  You’ll be making another flavor next week.  Promise.

Hope the rest of your week is sweet!

 

 

 

 

 

 

It finally happened.

Jan11

Hi.  My name is Tara.  And I am an Angry Birds addict.

I have all 3 aps.  3 stars in all of them.  I know, I know.  But I need something to do while waiting in carline to pick up the kids, right?

I have been dreaming of Angry Birds in sugary configurations for over a year now, but I’ve just never had the opportunity to make them.  So when a friend called and said that she was throwing a first-ever party for her 7-year-old daughter, an Angry Birds party, I was ready.  And when she said she wanted to “go nuts”, my heart about stopped.

So go nuts we did.

**DISCLAIMER: Please forgive the background.  There was only so much I could do with the table in the middle of a multi-purpose room.

First was the cake.  I could make these little fondant figures all day long.  The perfect outlet for my OCD.

And we couldn’t forget the GOLDEN EGG!

Next were the cookies.  They ended up taking longer than I had expected.  The pigs were ok, the the birds were quite pesky.  After about 8 or 10, I ended up completely starting over because I wasn’t happy with the way they were turning out.  I’m glad I did, though, because these look much better than the first found.

And since we were using them for the goodie bags, they were all wrapped up and ready to go!

She decided not to eat the cake at the party, but to save that for her actual birthday.  So we did a cupcake tower for all the kids to eat there.

She bought some plastic toppers, but there weren’t enough for everyone, so we just used them as filler.

And the birthday girl (who is my youngest daughter’s BFF) has been harassing asking me to make Angry Birds cake pops for almost a year, so those were a must.

For extra decorations, we used apothecary jars and tumblers filled with gum balls, rock candy sticks (which I sprayed with Wilton sprays to get the nice, bright colors), gummy worms and twirl suckers.  I also made some extra royal icing birds and pigs, and those looked super cute on a stick!

For the drinks, we used different flavors of Kool-aid in mini water bottles.  Custom labels and striped straws finished off the look!

She made the cutest decorations.  Birds & pigs out of balloons with faces!  Too cute!  And I forgot to take a picture of the centerpieces.  They were these fabulous nests with golden eggs and a stuffed angry bird (of which she had MANY) in the middle.  It was darling.

We were both happy with the way everything turned out.

And I’ve gotten my Angry Bird fix for a LONG time.

Well, at least in edible form.  Bring on the updates.

Top 14 Things I Learned in 2011

Jan1

2011 has been an interesting year.  Good and challenging, all mixed together.

I started blogging, hanging out more on Twitter, and even finally landed on Facebook.  And since doing so, I have met so many wonderful people that are willing to share their gifts and love of baking and decorating, making sugar as tasty and beautiful as possible.  I am thankful to be part of such a wonderful community.

I am also ashamed to be so slack on doing my part.  So I have vowed to blog (at least) once a week this year.  52 posts.  Surely I can do that.

What better way than to start January 1 off with a post!  And what better post than to share all the wonderful tips and tricks I’ve learned this year, and to say thank you to those willing to share their secrets and talents.  I couldn’t narrow it down to 10, so 14 it is.

DRUM ROLL PLEASE……..

14.  I began my decorating ala Wilton at Hobby Lobby.  Everything I did was in a Wilton disposable icing bag.  Imagine my surprise to see cookie decorators using squeeze bottles.  So great for flood icing. These have ended up being my favorites:

The larger 8oz size (I bought many from Karen’s Cookies)

And the smaller 2oz size (not the tips.  They are awful):

13.  I also learned that you don’t have to use fancy glass Pyrex bowls to mix icing.  I use these awesome small plastic bowls from the $1 section at Target.  They are flexible, which makes for easy mixing and scraping down the sides.  And at $.25 a bowl, you can’t beat the price.  They are perfect for dipping cake pops w/chocolate, too.  (Thank you, Bakerella, for showing me the light.)

12.  Toothpicks.  Who would have ever thought they could be such a valuable tool.  They are great for popping bubbles, making a smooth horizon icing line, sneaking icing to the edge, moving sprinkles, plugging tips to keep icing from drying out,…the list goes on and on.  Couldn’t live without them.

11.  Along the same line, I have found great love for my giant safety pin.  It is my premium bubble popper.  My favorite tool for marbeling.  For some things, I love it more than toothpicks.  (Yes, it’s true).

10.  This year has been eye-opening for me with regards to taste, as well.  I’ve experimented with different extracts and gotten some wonderful flavors.  (I love lemon & vanilla in my sugar cookies).  I’ve also learned about Emulsions.  SweetSugarBelle and Bake at 350 were the first I saw talk about them.  My favorite is this one:

It has a wonderful nutty flavor.  It has no alcohol, is kosher certifited, sugar and gluten free.  And it tastes yummy, too!  The exchange for extracts the same, but don’t bake out as much, leaving a more robust flavor.  TJ Maxx and Ross are great places to find them at cheap prices!

9.  For a while, I tried placing all of my sprinkles and candies on my treats by hand.  Then one day, I was a few dollars short in an order to get the free shipping (admit it.  You know you’ve done it) so I threw in a pair of tweezers that were on special.  One of my best purchases.  These are the ones I have, and I adore them.  They will grab and hold on to the smallest of sprinkle.

8.  The heat gun.  A relatively new tool that I have learned about.  Flour Box Bakery is the one who started the craze.  It has taken some experimenting (too much heat will crack outlines, fyi) but I think this is going to be a great long-term tool since I live in such a humid climate.  This is the one I have.  Bought it at Walmart for $20.

7.  I also learned about the wonders of vinegar.  Up until last year, I think I had the same bottle in my panty for the past 13 years.  Now, I go through gallons.  I use it to replace fabric softener.  Great for stains and de-stinking the sink.  But I also found that it is royal icing’s best friend.  Before I make icing, I wipe EVERYTHING that is going to come in contact with my icing down with vinegar.  The mixing bowl, beater, bowls, spatulas,…you name it.  It has completely removed the issue of any oil/grease getting to my royal icing.  Since I’ve started using it, I have had zero issues with my icing.  Who knew something that smelled so awful could be so magical.

6.  Again, being from the Wilton school of thought, I just assumed you had to use the Wilton gel colors.  Then AmeriColor came into my life.  Such vibrant colors.  Easier to use.  No taste.  I switched all of my colors, donated my Wilton colors to a local girl scout troop and never looked back.  (Sorry, Wilton).  AmeriColor gels are your friend.

5.  I’ve never been a huge fan of the taste of royal icing.  Very sweet with a bitter after taste.  Then, thanks to Sweetopia and Bake at 350, I learned that was largely the fault of the meringue powder.  Wilton brand is the only kind sold in my small town hobby store, and since that is what they pushed at the Wilton class, that is what I used.  But thanks to these wonderful ladies, I learned that Ateco is the way to go.  And WHAT A DIFFERENCE it makes in the taste!  Yes, I have to buy it online.  But it is worth 10-times what I have to pay for it.  Thank you, ladies,  for showing me the light.

4.  Icing tips.  I was scared of anything smaller than a 2.  I used a 3 whenever possible.  Then, I heard someone talk about “PME OO” tips.  Double zero??  Are you kidding me?  Surely no one is insane enough for that kind of madness.  And at $4.50 a pop?  My Wilton babies cost $.99.  (Ah, to be so naive).  So I decided to try one of these magic tips.  I bought a 1.5.  I filled a bag, squeezed, and….out came smooth, curl-free lines!  I was stunned.  How could this be?  Could the icing tip really make that much of a difference?  The answer, simply, is YES! I am slowly working to replace all of my Wilton 1-5 tips (Sorry again, Wilton).  The difference in my piping improved instantly simply by switching to these tips. (and they don’t discolor when you accidentally leave them soaking in water overnight because you forgot to clean them before you went to bed.  Not that I’m speaking from experience or anything.)  I have since even purchased (and used) a PME O.  I haven’t gotten brave enough for the OO.  Maybe in 2012.

3.  Flood icing.  It brought me great stress when I first started decorating cookies.  Was it too thin?  What is “syrup” or “gel” consistency, anyways? I mean, if my flood icing wasn’t the perfect consistency my cookies were doomed!  So, maybe I tend to get a little dramatic, but this is cookies we are talking about.  Then I learned 8-10 seconds when you drag a knife through it.  Ok, I could do that.  But I still had mishaps with my icing running over the edge if I didn’t pipe a line first (which I didn’t always want).  Then Callye (once again) showed me the light.  20 second icing.  What??  But that breaks all the rules!  Could it be true??  Could it be possible?  So I tried it.  And a miracle happened in my kitchen.  With 20-second icing, I had such control over the icing.  And it gave such a great “poofy” effect.  It was very freeing, and now I almost never go thinner than 20 seconds. (In fact once, I went to 30 second icing!  I know, I know.)  If you haven’t tried making 20-second icing, do it.  Today.  You will love it.  Or your money back!  No, wait.

2.  I bake everything out of my home kitchen.  And while it’s a decent sized kitchen with pretty good counter space, when I started decorating cookies, that counter space went fast!  There were baking sheets and cooling racks everywhere.  Then, I read this.  (Thank you, Callye @ SweetSugarBelle). I know she was talking about a fan, but when I saw the baking sheet rack in the background, it was a huge light bulb moment for me.  They can be a little pricey, but after some research, I found one for a great price, and it has been my best friend ever since.  (I love it so much, it has its own post.)

and the #1 tip that I learned this year is…………

A squirt bottle.

Yep, you read that right.  A plain, $.99 squirt bottle. But oh, the magic it possesses.  (Besides squirting kids and cats).  It is the PERFECT tool for thinning royal icing to flood icing.  Instead of having to go back and forth to the sink, trying to get the right amount of water to drip out of the facet, now I just stand at my decorating counter and spray the perfect amount of lightly misted wated each and every time.  I’ve learned that 12 sprays will give me perfect flood icing every time.  Such a time saver, and no more stress about getting too much water and over-thinning my icing.  This life-altering tip was learned through Callye @ SweetSugarBelle’s (if you don’t stalk read her, you need to.  She’s a WEALTH of information!) and she learned the trick from Gail of One Tough Cookie. Thank you, Gail & Callye!!!

So there you have it.  The new tricks and tools I’ve learned about this year that have changed the way I bake and decorate.  If you don’t use some of these, give them a try.  And feel free to post any of your on tips.  I’m always looking for new ones!

HAPPY NEW YEAR, and may 2012 be an extra sweet one for you and your family!