Wednesday, May 23, 2012

White Texas Sheet Cake

White Texas Sheet Cake
I have always known Texas Sheet cake as being with chocolate. When I came upon this recipe I thought I would give it a try! It still has that sweet delectable cake consistancy. I am still in favor of the chocolate flavored cake, but this is a close #2!

1 cup butter
1 cup water
2 cups all-purpose four
2 cups white sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, cubed
1/4 cup milk
4 cups powdered sugar
1/2 teaspoon almond extract (I used Vanilla)

Preheat oven to 375 degrees.

In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar and mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth.  No need to use an electric mixer. Batter will be very thin.

Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 18-22 minutes or until golden brown. Your cake will be flat and not very tall (it's a sheet cake). Cool for about 10 minutes. You still want your cake a little warm when you add the frosting so that it spreads well.

For the frosting: In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in the powdered sugar and extract. Stir until smooth and all combined. Spread immediately over warm cake. Decorate cake with sprinkles, if desired.

Monday, May 21, 2012

Jelly Filled Cupcakes

Jelly Filled Cupcakes with a Peanut Butter Frosting
Here are Tuesdays Treats!
Minimum donation of $1
ALL proceeds go towards buying children uniforms in Nicaragua!

These are so simple and easy to make!
I bought a white cake mix and baked it according to directions.
Let the cupcakes cool, and cut the middles out of the cupcakes.

I filled the cupcakes with my Grandma Kochs homemade Jelly-all the way from Nebraska!!
Mixed Berry flavored

 I then made a peanut buttercream frosting! sooooooo yummy!
 and for those of you who are allergic to peanut butter, I made some with cream cheese frosting

 now....what to do with all the cupcake centers that I cut cream?!?

Sunday, May 20, 2012

Snickerdoodle Cookies with a Cinnamon Buttercream Frosting

 Here are Mondays treats!
Minimum donation of $1




  1. 1
    Preheat the oven to 375 degrees.
  2. 2
    For the dough:.
  3. 3
    In a bowl, sift together the flour, baking soda and cream of tartar. Set aside.
  4. 4
    In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Stir in the dry ingredients.
  5. 5
    Form the dough into 1 inch balls. Place on a greased baking sheet and flatten.
  6. Combine the sugar and cinnamon and sprinkle the top of the cookie before baking.
  7. Bake 8 minutes or until cooked through.

Cinnamon Brown Sugar Buttercream Frosting:
  • 1/2 cup butter, softened to room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoons ground cinnamon
  • 4-5 cups confectioner's (powdered) sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup of half and half, plus more if needed
  • Beat together the butter, brown sugar and cinnamon until fluffy and pale in colour.
    Add 4 cups of the confectioner's sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated.
    Scrape down the bowl and add the half and half. Beat to incorporate again.
    Add another 1 cup of the confectioner's sugar and beat, starting on low and moving up to high, until fully incorporated. If it needs to be thicker, add the remaining confectioner's sugar. If it is too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like.

Wednesday, May 16, 2012

Peanut Butter Heath Cookies with a Chocolate Drizzle

Here are Thursdays Treats! 
Peanut Butter Heath Cookies with a Chocolate Drizzle!

All donations will go towards buying children uniforms in Nicaragua.
Click here for more information and pictures!

You can enjoy one for a minimum donation of $1

2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 cup brown sugar
1/2 cup peanut butter
2 eggs
2 tsp vanilla
1 1/3 cup (8oz bag) Heath Toffee Bits

Preheat oven to 350
In a small bowl mix flour, soda, and salt
In another bowl, cream butter, brown sugar and peanut butter
Add eggs and vanilla and mix well until combined
Add flour mixture to creamed mixture and mix until combined
Stir in toffee bits

Bake for 11 minutes. Do not over bake!

Enjoy with a tall glass of milk!


Special Requests

I have had many requests for special orders for people to take home. I have already make Jello Poke cupcakes, Triple Chocolate Showdown Cake, and Cranberry Bliss Blondies for others. For a minimum donation of $20 I will bake you something of your choice. If you have a friends birthday coming up, dessert for a special occasion, you would be helping yourself and the kids of Nicaragua out!!! I am so appreciatve and cannot say thank you enough to all those who have helped support this cause. Make sure and check back after July 24th to see pictures of everything we were able to do.

Go ahead and look at your choice of desserts! If there is something missing, and you know that I have made it in the past, just let me know, shoot me a text, email, facebook message, or catch me at school. I would love to bake for you!

Here is the reason I am raising money.

Chocolate Chip Cookie Dough Truffles- want this?

Triple Chocolate Showdown Cake- want this?

Cranberry Bliss Blondies- want these?

Panda Cupcakes- want these?

Chocolate Rolo Cookies- want these?

Jello Poke Cupcakes- want these?

Carmelitas- A batch of these?

7 Up Cupcakes- Some of these?


Tuesday, May 15, 2012

Triple Chocolate Cake

I just made the most wonderful chocolate cake. I am big on baking/cooking simply, which in my book, means to purchase food items that do not contain a lot of processing or preservatives. I enjoy making my own Alfredo, mac and cheese, cookie dough...and now....homemade cake and frosting! This is by far the most amazing cake I have tasted. (I made a little sample one for myself with the extra dough so I was able to sample it before I gave it away...not proud to say...but I had to talk myself into putting my fork down!)

It is called Chocolate Wasted Cake, but for a better name I now name it...Triple Chocolate Showdown! or Death By Chocolate Cake! Basically it is a chocolate batter, with chocolate chips in the cake, then chocolate frosting with chocolate chips on top!!! :o)

3 cups flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda 
1 tsp. salt
2 cups milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup chocolate chips

4 cups powdered sugar
1 cup cocoa powder
1/2 cup butter
1/3-1/2 cup milk. Start by adding 1/3 and add more milk to get the consistency you desire
1 tsp. vanilla extract

To make the cake:

Preheat oven to 350 F degrees. Grease and dust two to three 8-inch or 9-inch cake pans with cocoa powder or flour. Set aside.

Mix flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.  Fold in the semi-sweet chocolate chips. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack.  Allow to cool completely before decorating.
To make the frosting:

In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy. 

To assemble the cake:

Place the first cake layer on a plate or cake circle.  Spread an even layer of frosting. Place the second cake layer on top of the frosting.  Cover the sides and top of the cake with frosting.  Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies or chocolate chips.


Chocolate Chip Cookie Dough Bites

I have never been a big fan of cookies, well maybe my grandmas snickerdoodles and maybe only if they are right out of the oven....but I will take cookie dough anyday!!! My grandma always slapped my hand when I asked for a bite because of the raw eggs. I thought to myself I will always chance eating cookie dough and not have any cautions about what would happen later...I wanted my moment! SO, when I stumbled across this recipe I HAD to do it! It is cookie dough, without the egg, wrapped in a chocolate candy coating. ohmygawsh these are delicious and just like yesterday, for the sake of photography I had to eat a couple in order to photograph them....maybe I ate a little to many.... but for a minimum donation of $1 you can have your cookie dough bite!
Click here to read more about our trip and mission to Nicaragua.

Chocolate chip cookie dough truffles


2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating


Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until mixed. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating  in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).


Sunday, May 13, 2012

Desserts with POP!

I have been seeing a lot of recipes using a box mix and a can of pop.
I have been waiting to try them, and what a better time!
Here is the first recipe....2 ingredients!
Bake at 350 for 35 minutes.
Voila you have a low calorie dessert!

 Its funny, for the sake of food photography,  I had to prepare them for you to see...then, of course they could not go to these are also pictures of my supper tonight! but hey...for 200 calories and a day of playing racquetball, I will now go to bed a happy women! (Already feeling my shoulders and back sore!)

The second pop recipe I tried was cupcakes with Diet Cherry 7 Up!

All it was:
1 box white cake mix
2 egg whites
12 ounces/or 1 can of 7 Up

You can make the cupcakes without the egg whites, but it gives the cupcake a fuller, more "put together" cake! 

Minimum donation of $1, and ALL proceeds go towards buying uniforms for the children of Nicaragua


Saturday, May 12, 2012

Herb Marinated Chicken

I love to buy fresh chicken rather than frozen, but I am unable to eat it all without getting tired of it, or at the risk of it going bad! So, I have been researching some marinades where I am able to marinade the chicken while it is freezing, and then again while it is being thawed. I found this marinade on and added my own changes to it. And I must say, that all these spices together make for a perfect, tender chicken!

I also cannot wait until I start my own herb garden and I am able to explore more marinades! My Parsley and Basil are growing fantastically! It takes 10 weeks from a seed until a plant before you are able to cook with it, I am about 4 weeks in...its so hard waiting! :)

Herb Chicken Marinade



Put the vinegar, herbs, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

I love wraps! and I made this one with the herb marinated chicken

for the wrap:

1 whole wheat tortilla
1/4 cup black beans
1/4 cup tomatoes
2 Tbsps low fat mozzarella cheese
4 strips chicken

Heat the tortilla, with the cheese for 20 seconds in the microwave. I added some crushed red pepper flakes. Layer on the beans, tomatoes, and chicken.

!Disfruita! (enjoy)

-sunshine :o)

Wednesday, May 9, 2012


Thursday Treats!

I appreciate all the support! We have raised over $200!! That's 10 students with full uniforms! All the support is so overwhelming and I will be forever grateful! I will take many pictures of the students in their new school uniforms wearing their smiles! :o)

and those of you have wanted the recipe....
here it is.....
and only, only because I am leaving Killough and someone has to uphold the tradition! :)

You will need:
1 1/4 cup butter
1 1/4 cup brown sugar
1 3/4 cup flour
2 1/2 cup oats
1/2 tsp salt
1 tsp baking soda
1/2-1 cup chocolate chips
1 1/2 cups caramel ice cream topping
optional-- 1 cup pecans or walnuts

What to do:
Preheat oven to 350. Mix butter, brown sugar, flour, oats, salt, and baking soda in a mixing bowl. Press half of the batter into a greased (and maybe floured) 9x13 pan. Bake for 8-10 minutes. Add chocolate chips, caramel and nuts on base. Sprinkle on remaining batter and bake for 15-20 minutes. Chill for 2 hours, or enjoy warm from the oven! :)

Tuesday, May 8, 2012

Champagne Cupcakes

Tuesday's Treats!
Pink Champagne Cupcakes

I appreciate ALL the support, and I hope you enjoy these today! :o)

Sunday, May 6, 2012

Some baking blogs I follow!

Some people get lost in pinterest, facebook, or angry birds...I get lost in food blogs...they inspire me so much!

I enjoy..rather....LOVE baking! like I always say, I am an artist in my kitchen! I get a lot of my baking ideas from these blogs,

I hope you like searching them to! They have awesome ideas and pictures! :o)

Enjoy your Sunday evening


Cranberry White Chocolate Bliss Blondies

These are the most wonderful desserts! I was always under the impression the desserts always had to be made out of chocolate...and boy have I proved myself wrong! These are amazing- and I can't wait to let you taste them!
I have found SO many different food blogs that have inspired me SO much...I also watched Cupcake Wars all weekend and wish I could open my bakery or baking delivery service ahora (now)! Maybe that's a dream I still can achieve! now lets get to....

Mondays treats!!!
You can savor one of these for a minimum donation of $1!
all proceeds go to buy uniforms for the students in Nicaragua! 


3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, chopped


1. Preheat the oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray.
2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).
3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.