Saturday, September 15, 2012

Heartland Turtle Bars

Heartland Turtle Bars are on the menu today! These bars come courtesy of Matt Lewis and Renato Poliafito and their fabulous dessert cookbook, Baked Explorations. They are part of a twice a month posting I participate in as a member of Club Baked. 

Heartland Turtle Bars
Our host this month is Julie from A Little Bit of Everything.
Drop by her wonderfully creative blog to find the
recipe for these delicious bars!
I buttered, 
and rubbed in,
combined well,
made a well,
and filled it with butter.
Then I mixed,
and spread,
and sprinkled.
After that I melted,
and boiled,
crumbled and refrigerated.
You are going to love this recipe. 
It is a little on the sweet side, and if I make this again,
and I will; I will substitute raisins for the chocolate chips.
It will be like a caramel oatmeal cookie! Yum Yum!!
Thanks for joining me!

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!

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.



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








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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:
 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.

 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!!