Thursday, September 6, 2012

Birthday Cake Cookies!

A Birthday Cake Cookie! Today is Cookie Journey Thursday! This week we are learning how to make a birthday cake cookie! This cookie is a lot of fun and the colors are bright and happy like a birthday cake cookie should be!
Birthday Cake Cookie
  • White Frosting
  • Americolor Orange
  • Americolor Regal Purple
  • Americolor Electric Green
  • Americolor Super Black
  • Wilton Buttercup Yellow
  • Wilton Tips # 1, 2 and 5
  • Wilton Birthday Cake Cookie Cutter
 Outline the cookie with Wilton Tip #5. I switched to outlining with a 
tip 5, instead of my usual tip #2, because on this cookie
 we have a large area to fill in and it will be easier and quicker.
As you can see, using the # 5 tip gives us a more
even fill in of the area. Does that make any sense? 
What I am trying to say is that the filled in area has no 
sections that started to dry while we were still filling in.
Let this dry completely.
 Using a #2 tip, outline a scalloped edge for the bottom layer.
You could also make it a straight edge if you want.
Fill in the orange edge.
Outline the purple so it looks like a scalloped edge 
on the side of a cake. You could also have a straight line
 if you want.You should still be using the #2 tip.
Fill in the purple. 
Using the green and a #2 tip, pipe 5 little candles 
across the top of the cake.
Using a #1 tip and black frosting, make a tiny candle wick
 on the top of each candle.
Using the green frosting, squeeze little dots on the orange 
and purple cake edge. 
On the orange edge, add some purple dots
 in between the green ones.
On the purple edge, add some orange dots
 in between the green ones.
Using a #2 tip and your yellow frosting, pipe a little
flame on to the top of each wick. To do this, squeeze your bag
close to the top of the wick, and as you squeeze, slowly
lift your hand upward, creating a tip on the flame.
If the flame isn't as pointy as you would like, take a 
toothpick, and gently pull just a little icing into a point!
That's how you make a birthday cake cookie!
These would look so great if you slipped the cookie
into a little clear bag and tied orange, purple, and green
curly ribbon around it. So festive!

Thanks for joining me today!



Wednesday, September 5, 2012

Rice Krispie Ice Cream Sandwiches!

I want it to be fall so bad! It is my favorite season, after all. But, it is still so darn hot. I am just tired of the heat! Anyway, since I can't change the weather, I might as well eat ice cream. These Rice Krispie Ice Cream Sandwiches are super simple, and yet, so refreshing and good. Basically, you make rice krispie treats, cut out circles for the sandwiches, make sandwiches with ice cream, add sprinkles, freeze, and eat!
Rice Krispie Ice Cream Sandwiches
Treats recipe taken from the rice krispie treats web site
3 tablespoons Butter
4 cups Mini Marshmallows
6 cups Rice Krispies
Mini Chocolate Chips
Ice Cream
Chocolate Sprinkles
On low heat, melt your butter in a large pot.
Spray your pan that you want to put the treats in
 and a spatula with pan spray. Spraying the spatula
helps the rice krispies not stick. 
Add your marshmallows,
and stir until completely melted. 
Remove the pan from the heat.
Add the rice krispies and the chocolate chips and stir all together.
Place in your pan, and then go around the entire top
of the treats and press with a spatula. We are just trying to 
make sure the treats are compressed together and 
don't leave any open spaces. 
Remove the treats from your pan. I used a 2 1/4" cutter,
and cut circles out of the treats. 
Split each circle with a knife.
Using a scoop, place a scoop of ice cream on each side.
I used a 1" diameter scoop. 
Place the two sides together, and then sprinkle the 
sprinkles on top of the ice cream until it sticks. I
tried rolling the sandwich in the sprinkles, but it 
didn't work as well as just dropping the sprinkles 
over the ice cream.
Wrap the ice cream sandwich in plastic and then freeze!
Cool and refreshing on a hot day!
Enjoy!

Thanks for joining me today at
The Freshman Cook
where you can
learn to cook and learn to bake!

Friday, August 31, 2012

Nectresse Sweetener~The Sweet Without The Sugar

This is a Sponsored post written by me on behalf of NECTRESSE™Sweetener for SocialSpark. All opinions are 100% mine.

I have been searching for a good natural sweetener for a while now. Don't get me wrong. I love sugar!! But I know it isn't that good for me.  I have been rather picky about the sweetener I have been searching for. I don't want that chemical like taste, and I need something that is perfect for cooking and baking.

Well, I have found it! NECTRESSE™Sweetener is delicious, 100% all natural and calorie free! It is made from sweet monk fruit extract, which is from a small green melon that grows on lush vines in remote mountain regions in Asia. It is wonderful and Nectresse is 150 times sweeter than sugar, which means I can use so much less!

Listen to spokesperson Lisa Ling as she tells her story about why Nectresse is her favorite sweetener.          

As I stated, one of the things I was looking for in a sweetener was the ability to use it for cooking. I have a favorite Tiramisu Mousse that I make for parties and get togethers, so I made it with Nectresse to try it out.  Oh my goodness!  It is delicious and everyone loved it.

IMG_2587

 

Tiramisu Mousse

(makes 4 individual mousse)

1/2 cup Mascarpone Cheese

4 teaspoons NECTRESSE

1/8 cup Coffee

1 Egg Yolk, beaten

Cocoa Powder

6 Lady Fingers

Whipping Cream

1 cup whipping cream

1 teaspoon NECTRESSE

 

1. Make your whipped cream first. Place the whipping cream in a bowl, and begin beating it on high. About 2 minutes into mixing the whipping cream, add the NECTRESSE, and continue whipping the cream until soft peaks form. Set aside.

2. Combine the mascarpone, NECTRESSE, coffee, and egg. Set aside.

3. Gently fold in 1/2 cup of the whipped cream into the mascarpone mix. Set aside.

4. Crush 4 of the 6 lady fingers, by placing them in a zip lock bag and rolling over them with a rolling pin.

5. Distribute the crushed lady fingers evenly over the 4 glasses.

6. Using a pastry bag with a large round tip, fill your glasses with the mousse. Fill to about 1/4" from the top.

7. Chill the mousse for approximately 30 minutes. Refrigerate the leftover whipped cream while the mousse is chilling.

8. Using a Wilton 1A tip, fill a pastry bag with the other 1/2 cup of whipped cream. Pipe the whipped cream on to the top of the mousse filling.

9. Dust the top of the whipped cream with cocoa powder.

10. Cut the remaining 2 lady fingers in half, so you have 4 short cookies. Place a cookie in each glass.

11. Chill the desserts until ready to serve. Enjoy!

Can't wait to get your hands on this wonderful product? Have your own recipe ideas?  How about a FREE sample of NECTRESSE™Sweetener! Nectresse is available in individual single serving packets or for cooking, you are going to want the Nectresse canister. Nectresse product family.jpg. It is available where you shop!

To see how much everyone is loving Nectresse stop by  facebook at  https://www.facebook.com/nectresse

 

 

 

 

 

 

 

Visit Sponsor's Site

Friday, August 24, 2012

Cookie Journey Thursday ~ Back To School Pencil Cookies!

Monday starts the new school year here in town! I can tell by the crowds in the stores that everyone is very busy gathering new school supplies like notebooks, and lunch boxes, and pencils. Well, you can scratch pencils off the list because we have them right here!
Back To School Pencil Cookies
 I cut these out myself, which explains why
some of them are not as straight as they should be.
But anyway, I outlined and filled in the main part
of the pencil with Wilton Buttercup Yellow.
I used a #2 tip.
I outlined and filled in the eraser part of the pencil
with Americolor Soft Pink and Electric Pink mixed together.   
I used an Americolor Electric Green for the two lines.
Outline the lead area of the pencil with Americolor Super Black.
Fill in the lead area with the black.
Happy Back To School!

What I learned:
#1.
 I measured and cut out each pencil.
I should have made a stencil.
 As I cut and moved the dough,

I think it got too soft because it
took me so long and I didn't realize
how crooked they became.

#2.
 I am not happy with my green lines. My icing was too thin
 and I should have made it thicker before using it. I thought
it would work, and when I saw it didn't, I was a bit nervous
about taking it off and redoing it. I was afraid it would
make things worse.

So, I am still taking three steps forward and one step back in trying to
become a better cookie decorator. But I am still working on it.
Let me know if you are working with me. It's fun!

Thanks for joining me.
Don't forget about our Tiny Prints giveaway!!
Check out this post to enter!
We are giving away 2 ~ $50  promo codes for 
2 lucky winners!!

Thursday, August 23, 2012

Back to School with Tiny Prints and a Giveaway!

Monday is the beginning of the new school year for students in our town. I don't know about you, but I just love this time of year. Fall has always been my favorite season, and a new school year starting brings about excitement, anticipation, and the very best of intentions!
Well, Tiny Prints wants to start the school year with you, and they are sponsoring a $50 giveaway so 2 lucky Freshman Cook readers can start the school year with class! :0) 
Here is what you could win!!!: A $50 promo code + free standard or USPS shipping to be used on the Tiny Prints web site! There is just so much to choose from. Their "Back To School" selection is stylish, colorful, and so, so cute!!
 Who wouldn't love these adorable stickers with their name on them?
Tiny Prints has stickers to please everyone and plenty to choose from.
What about these Allergy Alert Cards?
They are a great way to make sure everyone
takes the necessary actions to keep your child safe.
You can pick from several designs and order as many as you need.
 
These little Lunch Box Notes would brighten any childs day! 
Click here for a selection of over 50 cards to choose from.
They are bright, cheerful, and I know you will find one 
to fit your child's personality!
These are the best notebooks! These are hard to loose
 with your child's name on it, and they are durable and so cute!!
Check out the entire selection here!

Tiny Prints has so much more to offer. Don't forget about your
Mom Contact Cards, what a great way to remember who everyone is,
and with one of these cards you can immediately give your info, without having to 
hunt all over for pen, paper, or phone.

Of course, school hasn't begun until your child meets their teacher!
Tiny Prints has great personalized teacher gifts so you can make 
any teacher feel loved and appreciated. 
(They would make great holiday gifts too!)

Ready to enter our giveaway?
Here's what you get:
 Tiny Prints has given me 2 -$50 promo codes
 + free standard or USPS shipping to be used on the Tiny Prints web site! 
(Please note promo code excludes, calendars, photo books, Erin Condren notebooks & planners, and gift certificates)
That means there will be 2 winners!!!! Yah!!


Here's what to do:
Do any or all of the following and let me know what you did by leaving me a separate comment for each thing you did. Each comment is an entry.

#1. Visit the Tiny Prints Back To School collection and leave me a comment
telling me what you would select if you are a winner!

#2. Like The Freshman Cook on Facebook

#3. Like Tiny Prints on Facebook

#4. Follow The Freshman Cook by Email or RSS  Post

#5 Follow Tiny Prints on Pinterest (Their boards are adorable!)

This giveaway ends August 31st at 11:59pm Pacific Time.

Thanks for joining and Good Luck!!




































Chocolate Cake~It's Good for the Soul!

One of my husbands favorite desserts is chocolate cake. So, why don't I make it very often? I guess it's because it's not fancy and different and something new, it's just chocolate cake. But, it's not really just chocolate cake, is it? It's memories. It's comfort. It's home. It's sneaking in to the kitchen at midnight, sitting at the  table with a glass of ice cold milk, and polishing off a slice with your best friend who is staying over for the night. It's sharing the last piece with your mom after she has had a long day at work, and listening to her tell you about her day. It's what you know will be served at the picnic, because grandma makes her special chocolate cake for every family get together. So when my husband asked for a chocolate cake, who am I to say no? I wouldn't dare thumb my nose at something so rich in tradition!
Chocolate Cake
 with Chocolate Cream Cheese Frosting
(this recipe is straight from The Cake Doctor)
1 package Duncan Hines Devils Food Cake Mix
3 tablespoons unsweetened Cocoa Powder
1 1/3 cups Buttermilk
1/2 cup Vegetable Oil
3 Large Eggs
1 teaspoon Vanilla Extract
Place all the ingredients in a large mixing bowl.
Blend on low for 1 minute.
Stop and scrapes down the mix on the sides of the bowl.
Blend for 2 more minutes on medium.
Scrape down your sides again.
Prepare your pans by greasing the pans, 
and then flouring them with cocoa powder. 
Place your batter in your pans.
Bake at 350 degree for 20-25 minutes.
I used mini cake pans, and refrigerated the rest of the mix.
Immediately after removing your baked cake from the oven,
take a spatula knife around the edge between the cake and the pan.
Let the cake cool for 15 minutes, them remove from your pan.
Once the cake was cool. I placed it in the freezer for about 20 minutes.
This made frosting the cake a lot easier.
 Chocolate Cream Cheese Frosting
8 ounces Softened Cream Cheese
1/4 cup Softened Butter
2 cups Confectioners Sugar
1/4 to 1/2 cup Cocoa Powder
 1 teaspoon Vanilla
Cream together the cream cheese and the butter.
Add the confectioners sugar  and cocoa powder
and mix on low.
Add the vanilla and continue mixing until completely
combined. I had my husband try the icing until it
was the chocolatey goodness that he wanted.
That is why I varied the amount between 1/4 -1/2 cup.
 I split the cake in half, and iced the top of the
bottom layer. The mini cake pans are very tall, so it
worked well. Then I iced the sides and top of the cake.
I placed the cake on a candle plate. Perfect fit!
I decorated around the edge of the top layer with
Orange Non Pareils, then I placed
10 Pearl Lime Sixlets around the edge also.
I sprinkled Yellow Jimmies on top and on the side.
I made this table decoration just for fun. I am
planning a big graduation party for next May
when my son graduates, and I am experimenting
with different ideas. I will be making one in his
school colors next week. I think these colors
look happy and summery, don't you?

Thanks for joining me today!
Cookie Journey Thursday is back tomorrow
with a special "Back To School" cookie.
Hope to see you then!

The Freshman Cook is attending the following parties!!!!:
Foodie Friends Friday
Mouthwatering Mondays
Made By You Monday
Melt in Your Mouth Monday
Recipe Sharing Monday
Crazy Sweet Tuesday