Fully Loaded Cookies By: Kailey Ann

Fully Loaded Cookies



Ingredients:

3/4 cup of sugar
3/4 cup of packed brown sugar
1 cup of butter
1 teaspoon of vanilla
1 large egg
2 1/4 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 a bag of chocolate chips
1/2 a bag of peanut butter chips
1/2 a bag of butterscotch chips
1/2 a bag of white chocolate chips



Directions:


1. Heat oven to 375 degrees.

2. Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium sppeed, or mix with a spoon. Stir in flour, baking soda, and salt. Stir in the chocolate, peanut butter, butterscotch, and white chocolate chips.

3. Drop dough by rounded spoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes, remove from cookie sheet to wire rack. ENJOY!!!!

Snickerdoodles By: Kailey Ann

Snickerdoodles


Ingredients:

1 1/2 cups of sugar
1/2 cup of butter
1/2 cup of shortening
2 large eggs
2 3/4 cups of all-purpose flour
2 teaspoons of cream of tartar
1 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup of sugar
2 teaspoons of ground cinnamon



Directions:


1. Heat oven to 400 degrees.

2. Beat 1 1/2 cups of sugar, the butter, shortening, and eggs in a large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda, and salt.

3. Shape dough into 1 1/4 inch balls. Mix 1/4 cup of sugar and cinnamon. Roll the balls into cinnamon-sugar mixture. PLace two inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Quickly remove from cookie sheet and set on wire rack to cool. Enjoy!!!

Lemon Bars By: Kailey Ann

Lemon Bars

Ingredients:

1 cup of all-purpose flour
1/2 cup of butter
1/4 cup of powderred sugar
1 cup of sugar
2 1/2 tablespoons of lemon juice
1/2 teaspoon baking powder
1/4 teaspoon of salt
2 large eggs
Powdered sugar


Directions:

1. Heat oven to 350 degrees.

2. Mix flour, butter and 1/4 of a cup of powdered sugar. Once mixed, add about 1/2 a tablespoon of lemon juice to the mixture (that's my secret(;). Press evenly in ungreased square pan, 8x8x2 or 9x9x2 inches.

3. Bake crust for 20 minutes, remove from oven.

4. Beat remaining ingredients except powdered sugar with electric mixer on high speed for exactly 3 minutes. Pour over hot crust.

5. Bake 25 to 30 minutes or until no indentation remains when touched lightly in the center. Cool in pan on wire rack. Dust on powdered sugar once completely cooled. For bars, cut 5 rows by 5 rows. Best after refridgerated.


ENJOY!!!! (:

Chocolate Drop Cookies By: Kailey Ann

Chocolate Drop Cookies


Ingredients:

1 cup of sugar
1/2 cup and 2 tablespoons of butter
1/3 cup of buttermilk
1 teaspoon of vanilla
1 large egg
6 tablespoons of baking cocoa
1 3/4 cups of all-purpose baking flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt


Directions:

1. Heat oven to 400 degrees. Grease cookie sheet with butter or spray with cooking spray.

2. Beat sugar, butter, buttermilk, vanilla, egg, and baking cocoa in a large bowl with electric mixer on medium speed, or mix with a spoon. Stir in flour, baking soda, and salt.

3. Drop dough by rounded spoonfuls about 2 inches apart onto cookie sheet.

4. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Quickly remove from cookie sheet and place onto a wire rack and allow to cool. ENJOY!!!

Vanilla Cupcakes by: Kailey Ann

Plain but Amazing Vanilla Cupcakes


Ingredients:

2cups of all-purpose flour
3 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of butter
1 1/2 cups of sugar
4 eggs, seperated
1 cup of milk
1 1/2 teaspoons of vanilla


Directions:


1. Preheat oven to 350 degrees.

2. Line cupcake pan with paper liners.

3. Combine flour, salt, and baking powder, set aside.

4. In a new bowl, combine butter, 1 cup of sugar, egg yolks, milk, and vanilla.

5. Now add the dry ingredients to the mix.

6. Mix at low speed for 2 minutes.

7. Whip up remaining sugar with the egg whites, mixing at high speed until fluffy and smooth. Fold into batter.

8. Fill liners one half to two thirds full. Make sure not to overfill.

9. Bake 20 to 25 minutes or until toothpick inserted into the center comes out clean. Cool 10 minutes in the pan, then move to wire rack to cool completely.

10. Frost with Buttercream Frosting!




Buttercream Frosting


Ingredients:

1/2 cup of butter
4 cups of powdered sugar
1/4 teaspoon of salt
4 to 5 tablespoons of milk
2 teaspoons of vanillla



Directions:

1. In a large bowl, cream butter until it's very fluffy.

2. Add part of the sugar and the salt and beat again.

3. Continue adding sugar and milk in small batches, alternately, beating until very fluffy.

4, Stir in the vanilla.

5. Frost your Plain but Amazing Cupcakes and ENJOY!!!

Peanut Butter and Honey Cookies!

Oh yes yes I did it. I made the world's sweetest and softest cookie. I break th rules its what i do when it comes to cooking. Be prepared to be blown away! My inspiration for this cookie was literally my sweet tooth. In the morning I always crave sugar and peanut butter. Therefore this cookie had to be made. However, the honey was not in the recipe until I realized I had ran out of sugar. I thought, it wont hurt to at least try. I also mixed it with a little splenda. Another ingredient that was unique was a new thing from Jiff. Whenever we go to Disneyland, I pack a ton of snacks. The last time we went I found these little peanut butter containers called Jiff to go. They had one called chocolate silk and peanut butter. I had noticed a couple left over containers in the pantry so I said what the heck! And I dumped them out into the mixing bowl. So the recipe is as follows:

1/2 cup peanut butter
2 containers jiff to go chocolate silk (optional)
1/4 cup honey
1 cup brown sugar
1/4 cup splenda (optional)
2 sticks room temperature butter (I use a low calorie butter like challenge)
1 teaspoon vanilla
2 eggs (I use egg substitute egg beaters. They really make a better cookie)
2/1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 package peanut butter chips

In a large bowl mix together salt, baking soda, and flour and set aside. In a mixer combine butter, peanut butter, chocolate silk, brown sugar, splenda, vanilla, and honey. Mix on low speed for a minute and then raise to medium high speed until the mixture is whipped and creamy. Reduce speed to low and add the eggs. Bring speed back up to medium high to bring the mixture back up to a creamy consistency. And again, reduce speed to low and slowly incorporate the flour mixture. Once it is all mixed well (and it should be thick yet still soft). Add in peanut butter chips and mix on low for a couple seconds until they are well incorporated. Heat oven to 325 degrees. Place a heaping spoonful of cookie dough on cookie sheet about 1-2 inches apart. Bake for 6-7 minutes or until they no longer look like raw dough. Do not let them brown at all. Take them out and let them sit for 5 minutes and then place on either a plate to let them firm up more or in a cookie jar to keep them extra soft. If you put them all in the cookie jar because they are so soft, they have a tendency to bunch up together. I personally enjoy that because its fun to just kind of reach in and peal away a moist cookie but if you prefer them to be more crunchy and firm, add a couple of minutes to the baking time and allow them to sit on a plate for a while before placing them in a cookie jar. The most important and final step is to ENJOY!!

A Sweet Party/Gift Tip

If you are in charge of making a sweet for a party or event or simply want to give a gift to someone, I have a great way to dress it up. If you are anything like me, sometimes your treats will come out looking a little sloppy. For cupcakes, cookies, truffles, candies, or anything of the sort, it is all about the presentation. If you have messed up your treat a bit and it doesnt look perfect, first I just want to say, THAT IS OKAY. Nothing is absolutely perfect unless you are trying to enter in a contest. So, go to your local craft store and find a pretty basket or container. For the picture I posted, I found this super cute wooden box in the basket aisle of Michaels. I then bought a styrofoam block in a few aisles down (just because I was doing truffle pops on a stick) and then I found cute paper pink confetti and filled the box with that. To make it even better, a few more aisles down you will find cute clear platic wrappers of all sizes. If you made rice crispy treats or cookies, these are perfect for those. Even for candies. And then I go down to the ribbon aisle. They have such an amazing assortment of ribbons. These will be used to tie the wrappers. Once your treats are nicely wrapped, place them on the pink confetti in the box and you are ready to go. For truffles, there is another aisle where they have mini cupcake wrappers/holders. They come in so many cute decorations and colors. Place the truffle in the holder and then place them on the pink confetti in the box. At this point, the presentation is so beautiful that nobody will notice the imperfections. This is such a cute, fun, and easy idea that will really wow the crowd.

Oreo Cream Filled Cupcakes

1 box of any chocolate cake mix ingredients according to cake mix package 1 package of oreos 1 package of cream cheese 1 container white frosting 1 zip lock bag Bake cupcakes according to cake mix package. Be sure to bake them at 325 degrees for 18-20 minutes. Cover them with foil and allow to cool for 15-20 minutes. Ground oreos in a food processor or in a bag with a mallot until oreos are finely ground. In a large bowl mix oreo and cream cheese until well blended. Once blended add in frosting and fold in to create a pretty white oreo frosting. Stamp a hole half way down the middle of each cupcake. Use the zip lock bag as a piping bag. Spoon frosting into the zip lock and squeeze frosting down and tie off the top of the bag making sure all of the air is out. With kitchen sizzors, cut the corner of the ziplock bag. Squeezing the bag, start piping the frosting down the hole in the cupcake and working your way up and around to frost each cupcake. Enjoy! Note: cupcakes will be dangerously good!!

Peanut Butter Nutella Cookies!

1/2 cup peanut butter
1/4 cup nutella
2 eggs (I use egg substitute because its healthier and makes a great cookie)
3/4 cups brown sugar
1 cup sugar
2 sticks room temperature butter (I like to use Challenge butter or similar)
1 teaspoon vanilla
2/1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 package peanut butter chips

In a large mixer add peanut butter, nutella, butter, vanilla, and both sugars and mix on medium speed for 1 minute and then mix on medium high until very creamy and whipped looking. Reduce speed to low and add eggs one at a time. Once eggs are well mixed, turn speed ti medium high to allow it to reach the creamy and fluffy texture again. In a large bowl mix flour, salt, and baking soda. Mix well. Reduce speed to low again on mixer and slowly add the flour mixture one cup at a time. Once it is all well mixed in, add the peanut butter chips until well incorporated. Heat oven to 325 degrees. Place a heaping tablespoon of dough about an inch apart on a baking sheet and bake for 6-7 minutes. They may look soft still but if you like a soft cookie, take the cookies out after that 6-7 minutes and allow to sit for 10 minutes and they will develop the perfect texture and stay soft. If you like a crunchier cookie, bake them for 8-9 minutes. Enjoy!
This recipe makes about 36-48 cookies.

Peanut Butter and Jelly Cupcakes

This is a MUST try recipe!!

1 box of french vanilla or yellow cake mix
ingredients according to cake mix package
1/2 cup peanut butter
1 cup peanut butter chips
1/4 cup strawberry syrup (found in pancake section of store)
1 cup seedless strawberry jam
1 container of white frosting

Follow instructions on cake mix package and add peanut butter to the mixture. Once well mixed into the batter, fill cupcake tin 2/3 of the way full in each one. Take about a teaspoon of the strawberry syrup for each cupcake and pour in to each one. Then take a toothpick and kind of swirl the syrup around the batter to create a unique design. Bake at 325 degrees for 15-20 minutes. Take out of oven and cover with tin foil to allow to cool. By covering it, it allows the moisture to stay in and keep a really moist cake. In a medium bowl combine strawberry jam and frosting. Mix together well. Place a good heaping spoon of frosting on each cupcake then top with a sprinkle of the peanut butter chips. Enjoy!

Cadbury Cupcakes

1 box devils food chocolate cake mix
Ingredients according to package directions
2 packages of 12 mini cadbury cream eggs

Follow directions on cake mix box. Fill up cupcake pan with cupcake liners and fill 2/3 with cake batter. You can either place each mini egg into the center of each unbaked cupcake. Bake according to package directions. I usually do 350 degrees for about 20 minutes. You may frost them but I find that it really doesnt need frosting. Please be sure to cover the cupcakes with foil once they come out of the oven for about 15 minutes. Doing this will ensure that you are going to have a moist cupcake. Note: the center where the egg was will be gooey at first but after a while it will harden a bit. I find this to be really good because the chocolate from the egg will have melted throughout the cupcake creating a really creamy chocolate flavor. If you decide you do want to frost them, any chocolate frosting will work but I am currently constructing a really good homeade frosting so stay tuned for that recipe! Oh I love those cadbury eggs!

Cadbury Eggs

I do not YET have my own recipe for these but they still remain one of my favorite treats. I love how creamy and rich the chocolate shell is and how sweet and smooth the inside cream is. No matter how much I am trying to eat well, I can't ever say no to one of these! Stay tuned for a cadbury egg recipe and be sure to "like" my facebook page, Julie's Sweet Bites: http://www.facebook.com/pages/Julies-Sweet-Bites/151449918295822

Oreo Trick For You Calorie Counters

A double stuft oreo has about 160 calories in 2-3 Oreos. If you love the flavor but can't afford the calories, scrape out the cream filling and dunk them wafers in milk. This slashes the calories dramatically and you get your oreo fix. There are 30 calories in 2 cream-less Oreos. So scrape, dunk, and enjoy!

Sugar Free peanut butter chocolate cookie dough

This recipe really is a base to help you figure out ways to improve upon sugar free baked desserts and non baked desserts. I know many who are diabetic and cannot have sugar or need to be on a strict watch for how much they consume. Luckily in this day in age, there is so much on the market as far as sugar substitutes go. Here goes:

3 packets of "Diet" hot cocoa mix
3/4 cup agave syrup
3/4 cup Splenda Sweetener
1/4 cup peanut butter
1 teaspoon ground cinnamon
2 sticks softened almost melted unsalted butter (if butter is a little melted its okay)
1/4-1/2 cup of lactose free milk (if you arent concerned about a little sugar, you can use fat free milk)
2 eggs (I like to use egg substitute)
1 teaspoon vanilla
2 cups flour
1 teapoon salt
1 teaspoon baking soda


Mix hot cocoa powder, splenda, agave, butter, peanut butter and vanilla in a large mixer until creamy. Slowly mix in eggs and beat until creamy. In a separate bowl, mix flour, baking soda, and salt. Slowly mix flour mixture into suagr and butter mix. Bake at 325 degrees for 6-8 minutes or until no longer raw. These cookies may come out a bit puffier than a usual cookie but they still have a great taste for sugar free. Enjoy!!

*For cookie dough balls, omit the eggs

Cookie Baking Tip

If you are the type of person who loves a moist chocolate chip cookie or any cookie for that matter, I have a great tip. Reduce the baking time by one minute. Once you pull them out of the oven, immediately transfer them to a plate and cover the plate with foil. This will create a steam bath from the heat which will keep your cookies super moist and soft. If that is too moist for you, skip the covering part. Enjoy a nice plate of warm and soft chocolate chip cookies!

Spider Man Cupcakes

So, I am not into cupcakes as much as my other desserts. If you want to see some amazing cupcakes, my cousin Dan and friend Jalynne with Some Sweet Cakes on Facebook makes great cakes. Anyway, this was my creative take on cupcakes for a boy who sure loves that Spider Man:

1 box of chocolate cake mix (or whatever their favorite flavor is)
Ingredients according to cake mix
Red or blue cupcake wrappers
1 cup melted milk chocolate chips
2 cans white frosting
red food coloring
blue food coloring

Prepare cupcakes as directed on the box using the red or blue cupcake wrappers. Cover cupcakes with a towel for about 20 minutes or until they have cooled (this is my trick to keep a moist cupcake). Mix frosting in two different bowls with red food coloring and blue food coloring. It may take quite a few drops of dye to achieve the right blue and red. If you dont use enough food coloring, the colors may come out pastel which is not what you want. Take a small amount of red frosting and cover half of the top of the cupcake with red and the other half with blue or you can do blue frosting in the middle and red around. Just be creative and have fun. Once the cupcakes are frosted, melt the chocolate. If you do not have piping bags, you can cut a tiny hole in the corner of a ziplock and place the chocolate in there to use as a piping bag. Make sure the hole for the piping is very small to acheive the right type of webbing. Start off by squeezing a little out on a napkin to practice. I usually start by making a big "x" on the cupcake and adding more lines to make a star shape. You may add lines going the other way inside the lines to create the web look. Dont worry if it doesnt look perfect. Another cute idea is taking the chocolate piping bag and making a large filled in circle on the middle of the cupcake and making little legs coming off of the circle. Once all cupcakes are decorated, place in the fridge to allow the chocolate to harden. Enjoy!

Valentine's Truffles

Valentine's Day is coming up and so far my cookie dough truffles have been a huge hit. I will be able to take order until the 7th of February. That will be the last day I can ship them. The great news is that they keep wonderfully in the fridge for a month and in the freezer for 6 months. I can make them heart shaped and decorate them how you wish. Leave a comment here or on my Julie's sweet bites Facebook page if you are interested. Prices are to the right of this blog site as well as flavors. I will also take special requests. Happy Valentine's Day!

Pineapple cheesecake Trifle

1/2 cup frozen dole pineapple juice (in the frozen juice section)
2 packages cream cheese softened
1/3 cup sugar
1 teaspoon vanilla
1 graham cracker pie crust crumbled
pineapple slices
whipped topping

In a large mixer, whip cream cheese, sugar, and vanilla until fluffy. Gently mix in thawed pineapple juice. In a glass bowl or trifle bowl, place a handful of crumbled pie crust on the bottom. Top the crumbled pie crust with a couple heaping spoonfuls of the pineapple cream cheese mixture.You may place some sliced pineapple on top of the cream cheese but I prefer without. Repeat the first two steps alternating pie crust and cream cheese mixture. Once the bowl is full or you have run out of cream cheese mixture and pie crust, place trifle in the fridge to chill for 1 hour. Top with sliced pineapple and whipped topping. Be sure to keep the dessert cold until serving. Enjoy

Strawberry Marscapone Cupcakes

Cake:

1 box white or strawberry cake mix
ingredients for cake as shown on cake mix
1/4 cup marscapone cheese
1/4 cup strawberry syrup

Glaze:

1/2 cup marscapone
1/4 cup strawberry syrup
2 cups powdered sugar
fresh cut strawberries

Cake:
Place all ingredients in a large mixer and mix on medium speed for two minutes or until all ingredients are well incorporated. Pour 1/3 cup of batter into each cupcake tin  lined with cupcake wrappers. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean when inserted in the middle. Place a towel over the cupcakes for about 10 minutes to lock in moisture. Pour a spoonful of glaze over each cupcake and place cut strawberries on top. Enjoy.

Glaze:
Mix all ingredients except cut strawberries in a large bowl. Consistency will be a little runny. If it is too runny, you may add more powdered sugar. If it is too thick, you may add more strawberry syrup.

Quick and Easy Sopapillas

5 tortillas
1/4 cup corn oil
cinnamon sugar (amount depends; read instructions)
whipped cream
caramel

Cut tortillas into small triangles. Heat oil in a large skillet over high heat for 1 minute. Lower heat to medium-high and place tortillas in pan. Be sure all tortillas have been coated with oil. You may use more than 5 tortillas depending on how many people you are feeding. Flip tortilla triangles around in the oil frequently. Once they begin to brown, remove from oil and lightly blot with a paper towel. Place all the tortilla triagles on a serving dish and dust with cinnamon sugar making sure you coat all triangles. Drizzle with caramel and a large dallop of whipped cream on the top. Enjoy!!

*This recipe serves about 4 people

Whole Wheat Almond Vanilla Cinnamon Rolls

Dough:

1/2 cup sugar
1 teaspoon almond extract
3/4 cup milk
1/2 cup low calorie butter (I use spreadable in a container)
1/1/2 teaspoon salt
2 packages active dry yeast
1/3 cup warm water
2 tablespoons honey
3/4 cups egg beaters or 3 eggs
5/1/2 cups whole wheat flour

Filling:

1 cup brown sugar
1 cup sugar
1/2 cup low calorie spreadable butter (melted)
1/1/2 tablespoons cinnamon
1 teaspoon almond extract

Cream cheese glaze:

1 package softened low fat cream cheese
2 cups powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup evaporated milk

Dough:

In a small saucepan, combine milk, salt, sugar, and butter. Place on low heat and allow sugar to dissolve aqnd butter to melt. Dissolve yeast in warm water and place in mixer. Add honey, and saucepan mixture, eggs, and flour. Mix on speed 2 of a kitchen aide mixer until dough clings to kneading hook. Spray a large bowl with non stick spray and place dough in bowl. Cover with plastic wrap sprayed with non stick spray. Allow to sit in a warm room for an hour or until dough is doubled in bulk. Punch dough down and place on a floured surface. Roll dough out to a rectangle about 10 inches by 6 inches by 1/2-1 inch. Rub melted butter all over the rectangle dough. Pour sugar mixture on top and spread evenly. Tightly roll from the long side to form a large, long roll. cut into 2 inch cinnamon rolls and place each roll in a glass baking dish sprayed with nonstick spray. Lightly smash each roll down with your hand. Cover the baking dish and allow to sit for another hour to allow the rolls to puff up again. Place in a 350 degree oven for 20 minutes or until rolls are slightly browning. Cover the baking dish with foil and allow to sit another 20 minutes. This will allow rolls to cool and moisten while you prepare the glaze.

Sugar Filling:

Mix all ingredients except butter in a bowl. Save the butter for rub on the roll (see above)

Glaze:

Mix all ingredients in a bowl and once it is a thick and creamy consistency, it is ready to be poured on top of baked rolls.

Light and Refreshing Cool Raspberry Mousse

2 cups heavy whipping cream
1/2 cup seedless raspberry preserves
fresh raspberries

In a small saucepan, heat raspberry preserves over medium-high heat until preserves have leted into a liquid consistency. Let it rest off the heat for a couple minutes. In a mixer or blender, pour whipping cream and raspberry preserves in and mix on high until cream becomes fluffy and stiff. DO NOT OVER MIX. Pour into dessert bowls and drizzle with a little more warm raspberry preserve and top with fresh raspberries. Enjoy!

Semi-Homeade Peanut Butter Chocolate Cupcakes

Cake:

1 package yellow cake mix
1/3 cup peanut butter
1/4 cup oil
1/1/4 cups water
1/2 cups egg beaters or 2 eggs

Frosting:

1 can chocolate frosting
1/4 cup peanut butter
1/2 cup peanut butter chips

Cake:

Mix all ingredients in a mixing bowl and mix for 2 minutes or until creamy. Pour 1/3 cup batter in each cupcake holder and bake at 350 for 18-20 minutes or until inserted toothpick comes out clean. Allow cupcakes to rest in pan for 10 minutes with a dry towel covering them. To create a prettier look with the frosting, cut a corner in a ziplock bag. Add the frosting to the bag and use as a piping bag. It may get messy but it makes frosting the cupcakes easier and prettier. Once all cupcakes are frosted, top with a sprinkle of peanut butter chips. Enjoy!

Frosting:

Mix frosting and peanut butter together in a bowl until well mixed. Use peanut butter chips as a topper

*This picture doesnt show the peanut butter chips. I highly reccommend using them as they add a great flavor and add to the look

Easy Peanut Butter Oreo Cheesecake

1 package peanut butter oreos
1/2 cup peanut butter
1/3 cup sugar
1 egg beaten
1 teaspoon vanilla
2 packages softened cream cheese
1 oreo pie crust (you can buy this at most grocery stores in baking aisle)

In a large mixer, whip cram cheese until fluffy. Mix in vanilla and peanut butter on low speed. Mix in egg until well mixed. Crumble about 10 oreos (or however many you desire) and pour into the cream cheese mixture and lightly mix. Pour the oreo and cream cheese mixture into the oreo crust and top with about 10 more crumbled oreos. Bake at 350 degree for 30-45 minutes or until middle only slight jiggles. Place in fridge to set and enjoy.

A Special Thanks To Kelly Cardenas salon

Not only do I recieve the best treatment at this salon for my own needs but they have gone above and beyond to make me a happy customer and friend. I was asked to cater an event this evening with my truffles. I was very honored to do so. I made oreo and peanut butter chocolate. As if asking me to cater wasn't great enough, they are displaying my business cards. What a service. It makes me happy to please people with my food as well as be treated with the utmost respect. Thank you Kelly Cardenas Salon and most importantly, my stylist, Shantel!

Cookie Dough

1 package of your favorite cookie dough pre made mix
Ingredients according to package EXCEPT eggs
splash of milk

Mix all ingredients according to package and milk together omitting the eggs. Once well mixed, you have a yummy snack. Add your own favorites like m&ms or chocolate chips to make it your own. Enjoy!

If you want to try some delicious homeade cookie dough truffles that are not pre packaged, I make them. I love the truffles because they are the perfect bite and they are so delicious.

Apple Cider Bundt Cake

For the Cake:

1 box yellow cake mix
vegetable oil and eggs called for on the cake mix box
substitute apple cider or apple juice for water in the cake mix ingredients

For the Glaze:

1 packet apple cider mix
1 cup powedered sugar
1/2 cup butter
1/2 cup milk
1 teaspoon vanilla

Mix all cake ingredients together (don't forget to substitute water for apple cider). Grease a bundt cake pan with non stick spray and light flour. Pour cake batter into bundt cake pan and bake at 350 degrees for 18-25 minutes or until an inserted toothpick comes out clean. Let cake rest in pan for 5-10 minutes. Carefully flip bundt pan upside down on a cake stand on plate. Mix all ingredients for icing together until well mixed and creamy. Icing should have a semi thick consistency. You made add more powdered sugar as needed. Take a spoon and drizzle icing over cake until you have reached the desired amount of icing on the cake. Enjoy
Note: Icing will run down the sides of the cake.

Tip: poke holes in the bundt cake with a knife before pouring the glaze on top to make the cake even more moist

Fried Peanut Butter and Jelly Dessert

Sliced pound cake
peanut butter (amount varies)
Seedless strawberry jam (amount varies)
powdered sugar
1/2 tablespoon corn or vegetable oil

Gently spread desired amount of peanut butter on one slice of pound cake. Spread desired amount of jam on the other slice of pound cake and put together to make a sandwich. Heat oil in a skillet over medium-high heat for 1 minute. Add pound cake sandwich to the skillet and cook each side about 1-2 minutes or until golden brown. Heat a heaping spoonful of jam in a small skillet until it forms a runny liquid and drizzle over the pound cake. Top with dusted powdered sugar and enjoy!

Whole Wheat Oatmeal Peanut Butter Chocolate Chip Cookies

2/1/4 cups whole wheat flour (or you can divide half all purpose flour and whole wheat)
2 sticks unsalted butter at room temperature
1/2 cup peanut butter
1/2 cup egg beaters or 2 large eggs
3 packets high fiber brown sugar oatmeal
3/4 cup light brown sugar
3/4 cups white cane sugar
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 package peanut butter chips
1 package milk chocolate chips

Combine salt, baking soda, flour, and oatmeal in a large bowl and set aside. In a large mixer, cream together butter, brown sugar, white sugar, vanilla, and peanut butter. Once fluffy, slowly incorporate egg beaters or eggs. Once well mixed, slowly mix in flour mixture. Gently mix in peanut butter and milk chocolate chips. Drop by a large tablespoon on a baking sheet and bake at 350 degrees for 6 minutes or until barely lightly golden brown. Place inside a cookie jar with a lid to keep them soft and

Ice Cream!

Creamy, decadent, and rich peanut butter chocolate ice cream. This describes the best tasting ice cream I have ever tried. But not just any brand can make it good. I used to eat it as a kid from a brand called Tillamook. They really knew what they were doing with this ice cream. I enjoy almost any flavor of ice cream. I am not a fan of hard as a rock frozen ice cream so I usually let it sit out for ten minutes until it reaches a softer consistency. I tend to think it tastes better when it isn't so frozen. You really cant go wrong whether it is Gelato, frozen yogurt, soft serve, or even low fat. Ice cream to me, is ice cream!