This recipe for Milk Chocolate Snack Cake was in a Very Best Baking e-mail. I used dark brown sugar in the cake (because I have a small quantity that needs to be consumed) and mixed some leftover vanilla buttercream frosting with some leftover fudge to make a fancier topping than their suggestion of melted chocolate chips. The recommended baking time was 25-30 minutes, but in our oven, 20 minutes sufficed. The final product exceeded all expectations. It was quick and easy to make, and had a lovely flavor and texture. Way to go, Nestle!
It has been almost two years since the first documented no-yeast cinnamon roll experiment, and Food 52 keeps e-mailing and posting on Facebook about a similar comestible, so today seemed like a good time to try their recipe. These ones are made in our "Texas-sized" muffin pans instead of standard ones, and they are dipped in a bowl of sugar after removing them from the oven (more sugar is always better!), but otherwise my reaction to them was pretty much the same: it is best not to take shortcuts when making cinnamon rolls! I opted for whole-wheat flour instead of all-purpose, to counterbalance all the butter and sugar in this recipe!
Best aspects of these cinnamon rolls: the filling and the visual presentation. But next time, it's back to our traditional sweet roll dough, no matter how long it takes to rise!
Time for another last-minute card challenge entry! The offset square mat was more difficult than anticipated, as I really prefer to have everything in rectilinear alignment, but it was a pleasant break from recent scrapbook projects.
Benjamin selected a yellow cake mix and stirred in all of the additional ingredients. He used three different kinds of cupcake papers, as we only had a few of each left over from previous baking projects. While the cupcakes baked and cooled, he dusted the whole house, because his philosophy is, "After you bake, you have to clean up!" This is one of the many reasons why he is always welcome at my house!
Benjamin used his unique sprinkle mix to decorate the frosted cupcakes. He devoured one in about twenty seconds after his post-dinner workout and announced that it was "soooooooo good!!!!!"
On my bob day, June 7 of 2019, I made CUPCAKES! I made 21 vanilla cakes!!! I used blue cupcake papers! Because my FAVORITE color is blue! When the cupcakes are half baked take them out and put m&m’s in! The reason why we do this is if you put them in the batter they will sink to the BOTTOM!!! And we do not want sinky cupcakes! And once they’re COOLED I used vanilla frosting to ice the cupcakes then I used 4 types of sprinkles to top them off!!!
. . .also known as Using Up Scraps, also known as Sketch Challenge #439.
Now that the spring performance season is mostly over, there is a little more time for cardmaking. These are inspired by the latest MFT sketch challenge … although the correlation is not exact, it was fun to play with nesting dies and purple paper.
Benjamin wanted oatmeal mini muffins for his baptism, since they are one of his favorite foods ever. He asked for some chocolate-chip ones as well, in case some people don't like oatmeal! It was a beautiful day, and the muffins were very appreciated.
I thought about adding these to the Cupcake Counter, but they are definitely nutritious, delicious muffins.
Another entry for the current card challenge (see the previous one here). The mirror cardstock lived up to its name--enjoy the glimpse into the craft room!
The author curates an extensive collection of cupcake papers, sprinkles, yarn, paper, stickers, and sheet music, and attempts to find uses for said items.
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