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Friday, June 28, 2013

Chocolate Chip Cream Scones

I have been off the internet for about a week. My service was messed up and it took three technicians and a lot of customer service calls to get the "issue" resolved and for the moment it is.

It's funny what happens when access to the internet s denied, all these other things happen; like the house is in order, I play with the kids more and in general I just enjoy "living' more. But on the downside, work that I do via the internet is put on a stand still which is not fun for people waiting for their party items I created. Luckily everything worked out, I lived in the outside world more and everyone got their custom party stuff on time!

So I figured as I enter back into this stay a home work mode again, I will keep things simple with a favorite simple recipe.

Chocolate Chip Cream Scones.



I know a lot of people have pre-conceived notions about scones,  I did as well until I had a cream scone and was hooked. They are moist and offer just enough sweetness without too much  of a sugar laden dessert feeling, these are perfect with morning coffee or afternoon tea.....or both :) It's also enough to satisfy a chocolate fix :)

This is what you need to make them.....

This is what you will need...

For the Scones

  • 2 cups flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1- 1/2 cups Heavy Cream
  • 1/3 cup  chocolate chips
For the chocolate glaze
  • 3/4 cups powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 1/2 tbsp. milk 
  • 1 tsp. pure vanilla extract.
In a medium sauce pan (or in the microwave) heat milk and whisk in  powdered sugar and cocoa, add in vanilla extract. Whisk until smooth, keep in mind to just heat it enough to incorporate all the ingredients.

To make the scones....
Preheat your oven to 400 degrees. Combine the sugar, flour baking powder and salt and make a small well in the middle of the mixture.  Add your heavy cream and chocolate chips to the well and combine. The mixture should be crumbly and not mixed smooth. So just quickly incorporated all the ingredient just until they are loosely mixed.


Spoon onto a parchment lined baking sheet. You can shape them up a little if you like.

Bake them until they start turning golden brown on the edges, about 12-15 minute. DO NOT over
bake them or they will dry out.


Add glaze to tops if you like after they have completely cooled!


Enjoy them anytime, all day and night long :)


And as long as you don't over bake them they will remain moist on the inside!!


Hope you enjoy these!!



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Tuesday, June 18, 2013

Fun Twinkie Filled Cupcakes

Quick, easy and fun is how I like to do things these days. I had some leftover Vanilla cupcakes, so my daughter's and I made some of these FUN and EASY Twinkie filled cupcakes. They are always looking to help me with whatever I am working on in the kitchen. Many things I just can't have them help me with for safety reasons, but this was one I let them "play" and help along, since they were for them.


For the cupcakes I used my Very Vanilla Cupcakes recipe, which you can use or use whatever recipe you like, box mix is fine too! I just happen to prefer a real moist cake with the Twinkies filling rather then the drier spongy texture of a  Twinkie.

For the filling this is what you will need....

  • 2 tsp very hot water
  • 1/4 tsp salt
  • 2 cups marshmallow creme (7 oz jar)
  • 1/2 cup shortening
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract


  • Combine salt and hot water til the salt is dissolved.
  • Combine marshmallow cream, shortening, powder sugar and vanilla.
  • Mix well with an electric beater until fluffy.
  • Add salt and combine.


Makes 1/1/2 cup

Recipe adapted from Top Secret Recipes

To fill the cupcakes you can use a decorating bag and a special tip for fillings or you can do this easy method as well. It works well enough for me, when I don't feel like using the tip.

Start of with cupcakes fully cooled.


Slice off the tops at the wrapper line.


Carve the middle out of the cupcake part,  make it just big enough for the Twinkie filling. You can eat these leftover parts.


Fill the cupcake with the Twinkie filling.


Put the tops back on.


Have fun decorating. We made some smiley faces on some.


For others I used a small decorating round tip (#4) and just squiggled some filling on top and the girls put colored sprinkles on top and of course topped it with a red sixlet, because they always make cupcakes more fun!

An easy & fun way to brighten up some cupcakes without being stuck in the kitchen forever!!



Hope you enjoy!!


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Monday, June 17, 2013

Ice Cream Party Printable Cupcake Wrappers

For my daughter's last day of  Pre-school her class hosted an art show/ice cream party for the parents. Since we able to bring something to the party I wanted to create an Ice cream themed treat to join in on the fun! But now that the little babes started crawling about a month  ago, the time I am able to spend in the kitchen, inline or anything really  for that mater has been significantly reduced, as his curiosity has him exploring everything!!

So whatever I make or create has to be time efficient and something I can walk away from easily. I also wanted try to make something fun and original and not be trapped  in the kitchen doing it, as now the weather is so beautiful and seems to calls my name to come outside and play (or is that my kids?)

The idea of an ice cream cone cupcake wrapper came to mind randomly and I embraced the idea immediately! I can make and decorate cupcakes in record setting time, they are so easy . So with an addition of a cutesy little wrapper the whole thing just came together.

Then my mind started thinking of other things ice cream themed, because I just can't leave well enough alone and this whole set was born into existence


I only made the ice cream cone for my daughters school party, because they were for a bunch of three to four year olds and simple is the way to go, since a majority of them just lick the icing and ditch the actual cupcake(or is that only my kids?) So these are the version I made them. I just used simple confetti sprinkles and a red sixlet candy on top for the cherry.


They were going to be favors for the kids to take home, so I placed each one is a 8oz. solo plastic cup. This kept them intact in a little container and kept them fresh enough if they wanted to eat it at another time.


I wrapped each container using a clear cello bag, colorful ribbon and a little personalized tag that read "Have a Sweet Summer" to finish each one off. They look so pretty all bunch together.


But as I mentioned earlier, the one wrapper got my head thinking of other versions of Ice Cream, like a Hot fudge sundaes (my Favorite btw!)


And I certainly couldn't forget  the classic banana split.


Finally I remade the ice cream cone wrapper with a real cherry on top!


All together they look super sweet!


A perfect way to add a little something extra to an Ice cream theme party!!


Wrappers come 2 per sheet and can be printed on a standard sheet of 8-1/2x11 printing paper, although if you would like to print them on something sturdier use cardstock. Cut each wrapper out and attache the back using glue or tape.

These are available from for purchase through my Esty shop which can be found {{HERE}}


Hope you enjoy!!

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Wednesday, June 12, 2013

Last Day of School {{ Free Printable}}

At the beginning of the school year I made some free printable first day of school signs marking the occasion for all the other sentimental (sappy) parents out there that want to capture each step their child(ren) take into the real world

I also made end of the year printable signs so that I (you) could also show the difference a school year makes as they grow. This was my first school year ever as a parent and I can honestly say that her going to preschool this year was a wonderful learning experience for her AND me. I had to let go of her a little and trust some other people to guide her and mold a little piece of her, I believe they did a great job.

This is a side by side shot of her as she started the school year and finished the school year. She looked more enthusiastic at the beginning of the year and I can say that as the year went on she lost her ability to look at the camera and smile. It's a battle of sorts to even get a decent shot of her smiling so this is what I have.

We will be working on her smiling at the camera over the summer break!!!!!


She grew more than a few inches this year, learned how to interact with other kids, made some friends and started the process of becoming more than Mommy's little girl. She is now her own person, strong willed, smart, sweet and still mischievous as ever!!

She's my little Sami Jams!

This is what the printable looks like.


It can be printed out on a standard sheet of 8-1/2 x 11 piece of paper, although I choose to print it on a sturdier card stock...because I'm cheesy and I keep them as keepsakes!

You can print the various versions from {{HERE}}

If you were some of those that used these in the begining of the school year, I would love to see the side by sides of how your children have grown through the year!!

Post them on m wall on Facebook!!

I'm looking forward to doing some new projects this Summer as I try to stay out of the hot kitchen and start working on some other areas of creativity I have found interest in through this past year!!

Hope you enjoy!!




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Monday, June 10, 2013

Frozen Yogurt with Fresh Berries & Cream {{Low Carb Option}}

It's getting hotter and hotter as the Summer draws closer each day. I haven't been spending much time in the kitchen because it's hot enough without being in the kitchen with the oven on. I've also been avoiding baking due to the increase in my waist line from ALL my baking adventures through the winter

With that said I do have some fun sugar filled stuff to share with you later on in the week, but for today  I thought I would start with something lighter and easier and slightly more healthy then the typical run of the mill baked goods and to boot there is not baking involved.

Frozen yogurt with fresh berries and cream.


Try as I might I just couldn't come up with a better name then what it actually was. I guess you could call it a frozen yogurt pie or something like that, but I figured straight to the point is what most of us need on Monday mornings...I know I do anyway.

This is as straightforwards a dessert if any and all you really need to do is be able to mix and pour and maybe do a little smoothing, but I'm confident that you can!!

This is what you will need to make this....

  • 9x9 pan
  • Wax Paper
  • 3- 6oz. containers of plan Greek yogurt
  • 2 cups Heavy Whipping Cream Divided
  • 1 tsp Vanilla extract
  • 2 tsp. Honey
  • 1 1/2 Tbsp. Blueberry preserves (Jam)
  • 1 1/2 Tbsp. Raspberry Preserves(jam)
  • 1/4 cup Fresh Blueberries...plus some for garnish
  • Raspberries for garnish
  • Lemon zest for garnish (optional)
For a lower carb low sugar version substitute swap....
  • 1/4 cup of frozen pureed blueberries for the blueberry preserves
  • 1/4 cup of frozen pureed raspberries for the raspberry preserves
  • Sweetener of choice (Stevia, Splenda, etc)
If you opt for the lower carb version, you will most likely need to add a little sweetener to the plain yogurt, do this to your own taste preference.


This does take a bit of time, only because you need to freeze each layer before adding the next one. But the actual prep time is really super easy. First line your 9x9 pan with a square of wax paper. This will make it easier to remove after it is done.


Next you can start getting all your yogurt mixed and ready. Split the yogurt (1 1/2 containers each) evenly between two small mixing bowls. Add in your blueberry preserve to the first bowl.


Mix it well and add in your fresh blueberries, put aside as you get the next one ready.


Add your raspberry preserve to the bowl and mix well. Store in the fridge until it is needed.


Pour your blueberry yogurt mixture into the 9x9 pan and spread it evenly in the pan,


Cover the top with tinfoil and put it in the freezer for about 45-60 minutes.


Take pan out of the freezer and let it sit on the counter as you prepare the middle layer. Mix I tbsp. of honey and 1/2 tsp of vanilla extract in a bowl until you have whipped cream, it should take a few minutes. Use an electric mixer or a whisk and whip it up.


Scoop whipped cream on top of the frozen blueberry layer.


Spread it evenly across and smooth it the best you can. Cover in tinfoil again and freeze for an additional 45-60 minutes.


After it is frozen you can add the last layer to it. Pour your Raspberry yogurt on top of the other layers.


Spread evenly over the top. you may want to shimmy or bang the pan to make it settle smoothly. Once again cover in tinfoil and let it freeze for about 45-60 minutes.


After it is completely frozen score the edges so that it is easier to remove.


Cover with a sheet of wax paper (keeps it neat) and flip out of the pan.


You can let it settle for a minute and prepare the rest of your whipped cream before you cut it up.
Once again take your heavy cream, honey and vanilla extract and whip it up for a few minutes until you have whipped cream. Using a sharp knife cut into squares and top with fresh berries and whipped cream.


If you want to fancy it up a bit a sprinkle some lemon zest on top.


I would suggest letting it soften ever so slightly about 10 min. before serving, but do not let it get super soft or it will get runny and mushy which is not so pretty.


Enjoy it! This can also be made into a low sugar version by switching up a few elements.  

Use frozen blueberries and raspberries pureed in  blender instead of the preserves and use a sweetener like Splenda or go a bit more on the natural side and use Stevia to keep the sugar content down. This can be made in to a low carb easy delicious dessert perfect for a hot summer day when you want something good, but not something heavy!!

Hope you enjoy!!


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