Birthday Cake Popcorn. So here's what happened. Friday afternoon I was trying to recreate one of those fancy Disneyland cookies I'd told you about earlier in the week. And it started out beautiful and promising: chocolate chip cookie dough, white chocolate candy melts, gorgeous swirls of raspberry preserves, and chunks of rich dark chocolate... the sort of cookie dough that spoons were made for, if you know what I mean. Dreamy. Indulgent. Except it spread into one giant mess of gooey, melted, pink-streaked chocolate. It happened. So I sulked on the couch and decided baking wasn't for me anyways and I should probably just quit and turn in my apron, except I really loved that apron and what would I blog about? Then it hit me. I didn't want cookies. And I wanted it to taste like birthday cake.
Fact: I want to eat this picture. I love white chocolate. I made the obviously healthier choice. I melted it. Colorful! Cake batter popcorn. Birthday Cake Popcorn Printable Version Source: A Bakergirl original. I’m rich, I’m rich! Thousand Dollar Bars. Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Yep, the Daffy Duck. Not everything we bake here in the kitchen gets us to do the Daffy Duck. Sometimes we do the swoon, the table grip (hold me Ralphie, I’ve died and gone to heaven). Susan Reid’s creations often get me to do the swoon. On a bad day, we do the wine taster (small taste and a spit) or the Emily Post (napkin over mouth, remove offending food, weak smile). But on a really really good day, we do the Happy Dance (personal taste rules here;mine includes foot stomping and mmm mmm noises); and the Daffy Duck.
These Thousand Dollar Bars did just that for us here at KAF. These bars definitely remind people of Twix® bars, both in shape and taste, but OH, so much better when top-end caramel and chocolate is used. Colorful Spiral Cookies. Just try to be in a bad mood around one of these. Impossible! I was naturally drawn to these because of the bright, eye-catching swirl, not to mention the jumbo sprinkles-encrusted edges!
If anything, these should be the SB mascot, because they are everything I love. Bright, happy, buttery and delicious. Another thing I love about these is that they are SLICE and BAKE. I won't go much into preparation here, because that's all in the recipe, but here are some pictures to give you an idea of the process. I wanted to make my dough even on all sides, so I trimmed some away to make an even roll. I used Wilton's rose gel food coloring. You'll then encrust the dough with jumbo (or other) sprinkles. Speaking of ham... Some of you may wonder why there are so many pictures of my dog, Biscuit, included in my posts. I'll say "Biiiissscuit...no-no! " ...and all my disciplinary plans fly out the window. I think this version turned out cute too, although I really like the larger jumbo non-pariels better. Milk and Cookies Cocktails. You know when you hear a song on the radio, or in a movie, and you can't get it out of your head for days?
You find yourself singing the theme song to iCarly as you wash the dishes, or better yet, all you can hear in your head is (as your talking to a client at work!) Is "shake ya a**, watch yourself" after watching About a Boy for the sixteeth time. That's how I felt about these sprinkle-rimmed glasses of milk I spotted over on Oh Sweet Babies. I couldn't get the image out of my head, and for days all I could think was what a fun idea for a party, don't you agree? In my mind these would be absolutely perfect for a tween birthday party. Originally I was thinking a real girly party would be the ideal time to serve these, but the reaction of my tween boys to these kiddie cocktails made me realize they would work for both genders. Little kids would love them too, but I might consider forgoing the glass and using plastic or disposable sippers for them if you're serving them at a party.
Deep Fried Strawberries | The Family Kitchen. I know what you may be thinking. It’s a little out of the ordinary BUT if you give this a try, I think you just might be pleasantly surprised. Strawberries are everywhere right now and I’m always looking for ways to use them. We’ve already shared a trio of beverage ideas using strawberries: STRAWBERRY MARGARITA GRANITA , STRAWBERRY AGUA FRESCA , and a NUTELLA STRAWBERRY SMOOTHIE.
When my friend mentioned to me that she had DEEP FRIED STRAWBERRIES for dessert while dining out the other night I knew immediately I HAD to make them and I’m so happy I did. I went with a more savory batter to compliment the sweet, sweet strawberries and was super pleased with the results. We dipped ours in NUTELLA and the kids enjoyed theirs with a small bit of Hershey’s Chocolate Syrup. I also left the stems on making it easier to hold onto while battering. What to do: 1. 2. 3. 4. 5. 6. Want more of your favorite red fruit? Cake Batter Chocolate Bark. I don’t think I’ve ever been so excited to share a recipe with you.
Or to lick a bowl. The secret ingredient here? You may think I’m crazy… but it’s a spoonful of actual cake mix. All you must do is whisk it well into the melted white chocolate. The truth is, I’ve never been much of a “bark” person. After laying on the couch slurping butter-soaked shrimp scampi, plowing through a bag of m&m’s and watching 7 hours of Lifetime television, I had my answer: cake batter. And I didn’t want to just make white chocolate bark. Did you know I have an obsession with sprinkles? I’d put them on everything if I could. Cake Batter Chocolate Bark 6 ounces high quality dark chocolate (I used Lindt 70%) 12 ounces high quality white chocolate (I used Lindt) 3 teaspoons yellow cake mix sprinkles of your choice (at least 3 tablespoons worth or more) Melt dark chocolate either in the microwave or a double boiler.
Melt while chocolate. Once set, break into chunks. Make Your Own Candy Bars - Project. Cinnamon Sugar Pull-Apart Bread. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face.
It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.