I went "old school" and turned to my stash of cookbooks to find a rhubarb recipe. I found this gem of a cookbook, and this gem of a recipe. I had never made it before, but I will certainly make it again!
Enjoy!
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Thursday, March 17, 2011
Monday, March 14, 2011
Cake Pops!
I got to make cake pops! Yay! This made me so happy! I've been wanting to figure these out for a long time and I was so happy that I finally had an excuse to make them. A couple of my friends came over and helped me make them, it was a great way to spend an afternoon, cake pops and good friends, what more could I ask for?
The "excuse" to make them was for a Welcome Home Party for little Isabella who came home from Ethiopia a couple of months ago and now she lives just down the road from me. I am so blessed.
Oh my goodness, the cake pops were a huge hit at the party, the funnest part about the cake pops was watching people eat them, one bite and you usually heard some sort of moaning or exclamation of how good they were, questions of how did we make them, etc.... oh, it was the best! These are a new item to us country folk and the reviews were off the charts!
Anyways, here are a few photos taken before the party...
A "cake pop" is cake+frosting+dipping in almond bark (or candy melts) = the most amazing, cake-like-truffle you can imagine! They are that good!
Here's the start of a "cake pop stand", just styrofoam covered in wrapping paper. Click here to see the final result.
If you want proper instructions on how to make them, here are a couple of sites that explain it really well.
The Kitchn.com
Recipe Rhapsody
Little Miss Momma Blog
Bakerella - and of course, Bakerella, she's the queen of cake pops, she has some amazingly beautiful creations!
A couple of key things that my friends and I discovered:
*a smaller size pop is easier to dip and won't fall off the stick as easy as a big pop when dipping it.
*use a small mini-scoop to make them all the same size.
*3/4 of a tub of frosting is the perfect amount for a 9x13 pan of cake, less is too dry and they fall apart.
*you can store the "dough" (cake+frosting) in the fridge for about 3 days.
* 4 inch lollipop sticks are the right size and not easy to find when you live in the sticks like we do, so pick them up at Michaels or your local candy supply store when you're in town.
* wrap your styrofoam with plastic wrap so you can take off the splattered plastic wrap and then re-use the styrofoam again.
** Paramount Crystals, click here more info.
The gazillion photos that I took at the party are still on the camera and I haven't had a chance to look at them yet, however, I'm getting anxious to "relive" the party again... after I sort through the "before party photos", that is... It was such a fun day, it was so fun to celebrate the little princess who has joined our community. Welcome home Isabella.
~Greta.
The "excuse" to make them was for a Welcome Home Party for little Isabella who came home from Ethiopia a couple of months ago and now she lives just down the road from me. I am so blessed.
Oh my goodness, the cake pops were a huge hit at the party, the funnest part about the cake pops was watching people eat them, one bite and you usually heard some sort of moaning or exclamation of how good they were, questions of how did we make them, etc.... oh, it was the best! These are a new item to us country folk and the reviews were off the charts!
Anyways, here are a few photos taken before the party...
 |
| White cake, cake pops, waiting for the sticks to become secure. |
 |
| Chocolate cake pops, almost ready for dipping. We dipped some in almond bark and some in candy melts. |
 |
| And then drizzled some candy melts on top. |
If you want proper instructions on how to make them, here are a couple of sites that explain it really well.
The Kitchn.com
Recipe Rhapsody
Little Miss Momma Blog
Bakerella - and of course, Bakerella, she's the queen of cake pops, she has some amazingly beautiful creations!
A couple of key things that my friends and I discovered:
*a smaller size pop is easier to dip and won't fall off the stick as easy as a big pop when dipping it.
*use a small mini-scoop to make them all the same size.
*3/4 of a tub of frosting is the perfect amount for a 9x13 pan of cake, less is too dry and they fall apart.
*you can store the "dough" (cake+frosting) in the fridge for about 3 days.
* 4 inch lollipop sticks are the right size and not easy to find when you live in the sticks like we do, so pick them up at Michaels or your local candy supply store when you're in town.
* wrap your styrofoam with plastic wrap so you can take off the splattered plastic wrap and then re-use the styrofoam again.
** Paramount Crystals, click here more info.
The gazillion photos that I took at the party are still on the camera and I haven't had a chance to look at them yet, however, I'm getting anxious to "relive" the party again... after I sort through the "before party photos", that is... It was such a fun day, it was so fun to celebrate the little princess who has joined our community. Welcome home Isabella.
~Greta.
Monday, February 28, 2011
The best Blondies ever!
This is my go-to-recipe when I need to make a treat in a hurry. It is SO yummy!
I have altered the original recipe which was found in the "Southern Friends in Faith" cookbook, recipe submitted by my cousin Loretta Olson.
Here's what you need:
1/2 cup butter
2 cups brown sugar
2 tsp vanilla
2 eggs, well beaten
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3/4 cup shredded coconut
1 - 1 1/2 cups of chocolate chips
Here's what you do:
Melt butter. Pour butter into mixing bowl.
Add brown sugar and vanilla to the butter.
Beat in eggs.
Sift together flour, baking powder and salt, then add to egg mixture.
Stir in coconut and chocolate chips.
Pour into lightly greased 9x13 pan.
Spread mixture evenly.
Sprinkle a few chocolate chips on the top of the mixture.
Bake at 350 degrees for 30-35 minutes.
And enjoy!
I have made these blondies with white chocolate chips and cranberries, I've added rice krispies for a little bit of a cruch, and sometimes I'll add some almond slices or walnut pieces. You can add (just about) anything to this recipe and it always turns out amazing!
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