Cookies for Firefighters: CALL FOR COOKIES

With the success I have seen with the Ellensburg Recipe Swap Group on Facebook, I have decided to branch out and do more. The group is about supporting the Ellensburg community and bringing people with common interests together.

Currently, Ellensburg is home to hundreds of firefighters. We have an incredible wildfire North of us, and it is affecting all of the surrounding areas. And while the firefighters are doing their parts, working hard, camping in tents at city parks, I would like to give a little something back.

THE GOAL: It only takes a matter of half an hour to bake a batch of cookies, and these cookies can go a long way and spread a lot of love.

I am gathering a group of at least 40 people to join me, each person making 2 dozen cookies to donate to the firefighters. The cookies with be collected and distributed on Friday, September 28th.

Are you available to help? Can you make a difference? If you are able to join in, please let me know via email at cakefyi@gmail.com.

For more updates, join the Ellensburg Recipe Swap Group on Facebook.

For cookie recipe ideas, try these:

Peanut Butter and Jam Sandwich Cookies

Funfetti Sugar Cookies

Chocolate Chip Cookies

Coconut Oatmeal Cookies with Fresh Cherries

Find more CAKEfyi cookie recipes here!

 

 

Advertisements
Posted in Cookies | Tagged , , | 1 Comment

Ellensburg Recipe Swap Cupcake Picnic Recap

This past weekend, I hosted the Ellensburg Recipe Swap Cupcake Picnic. All I have to say is…yum!

We had a small group, but we had a whole lot of flavor. The choices were incredible.

I brought Coconut and Salted Caramel Cupcakes, which I am excited to share with you soon. I also fed my friends a Chocolate, Banana, and Peanut Butter Cupcake. Both delicious and both will be shared with you!

My friend Amy brought these incredible almost-completely-fat-free Apple Spice Cupcakes. How adorable are these for fall? Gum paste flowers and all!

In addition, we had beautiful Cheesecake Cupcakes with a Sour Cream Sauce and Asian Pear Cupcakes with Ginger Icing. These came from John of Johnny’s Cakes, a local cupcake celebrity.

The selection was incredible! Each cupcake was tasty in its own unique way. Will you join us for our next event?
If you’re interested in joining the Ellensburg Recipe Swap Group, find us on Facebook. Our next event will be Halloween themed, so be sure to get your creativity flowing!

Posted in Cupcakes, Ellensburg Cookie Swap Entries | Tagged , , , | 1 Comment

Chocolate Raspberry Cupcakes with Marshmallow Icing

It’s official. I am about to begin my last set of college classes. Things are about to get real.

In that sense, reality is a bit scary. I have three required classes and one nonsense class left. After that, I’m plopped out into what some people call “the real world.”

What’s your definition of that? One student at my high school graduation spoke about high school being considered “the real world” because of the countless new experiences we had. Some people say going to college allows you to experience “the real world.” You know, paying rent, electricity, and trying to buy something much better than Ramen for dinner. I succeeded at that, for your information.

And now, people are telling me that once I graduate, I will officially be in “the real world.”

So, when does it start? What do you think?

I’m thinking the real world is anything you make of it. Life is what you make of it, and, well, I make cupcakes of it.

I think we can consider this living. These cupcakes are everything you want. Live dangerously. Eat four of them.

They’re a moist chocolate cupcake with a raspberry jam filling. Making them only better is the marshmallow icing that has a bit of a toasty flavor. Magical altogether. So stop contemplating when you will fall into the real world. You’re already there, I guarantee it. Make it better with these cupcakes and plenty of love.

Chocolate Raspberry Cupcakes with Marshmallow Icing

Chocolate Cupcakes

1/4 C White Sugar

1/2 C Brown Sugar

3/4 C + 2 TBSP Flour

1/4 C +2 TBSP Cocoa Powder

3/4 Tsp Baking Powder

3/4 Tsp Baking Soda

1/4 Tsp Salt

1 Egg

1/2 C Milk

1/4 C Saffola Oil

1 Tsp Pure Vanilla Extract

1/2 Cup Water, Boiling

Preheat your oven to 350 degrees

Mix all dry ingredients together. Add egg, milk, oil, and vanilla and beat well. Pour in boiling water, and stir the batter until combined.

Using a measuring cup, pour batter into a lined or greased cupcake pan. The batter will be very thin, which is fine.

Bake for 20-22 minutes. Let cool completely.

Once cooled, scoop out the middle of a each cupcake using a melon baller or cupcake corer. Fill each cupcake with 1 TBSP raspberry jam, then top with Marshmallow icing.

Marshmallow Icing

1/2 C Butter

16 Large Marshmallows

3 1/2 C Powdered Sugar

2 Tbsp Milk

1 Tsp Pure Vanilla Extract

In a saucepan, melt 2 TBSP of butter. Add the marshmallows and stir continuously until marshmallows are completely melted.

Cream the remaining butter, then add half of the powdered sugar. Add the milk and vanilla extract and continue to beat. Beat in the melted marshmallows, then continue to add powdered sugar until you reach your desired consistency.

Posted in Cupcakes | Tagged , , , , , | 3 Comments

Ellensburg Recipe Swap Group Cupcake Picnic

Do you remember a while back when I told you about the Ellensburg Community Wide Cookie Swap? We gathered, ate cookies, drank hot chocolate and milk, and celebrated all there is to love about cookies around the holidays. It really was loads of fun.

Since then, I have created a recipe swap group in my town, and we have had a number of gatherings, sharing our favorite themed dishes from appetizers to breakfast.

Our next event is approaching fast, and I feel that this is certainly worth sharing.

I got this idea from the great girls at Cupcake Crusaders, so please give them plenty of credit.

We’re having a cupcake picnic!

We’ll be gathering Saturday, September 15th for eating, chatting, and prizes. This is simply a gathering of like-minded individuals…those who love to eat and bake cupcakes.

Each participant will be asked to bring at least 1 dozen cupcakes (store-bought or homemade) to share with the crowd. We will vote on our favorites including best decorated and best flavor, and those clever cupcake connoisseurs will win fun dessert decorating prizes!

If you plan to attend, please do RSVP via the Ellensburg Recipe Swap Cupcake Picnic event page.

I can’t wait to see all of your icings and smiles!

Posted in Cupcakes, Uncategorized | Tagged , , , | 1 Comment

Back to School Sprinkled Peanut Butter and Jam Sandwich Cookies

Best Friends For Frosting, the online dessert magazine I edit for, has teamed up with Sprinkles and Grins to host the Back to School Bake-Off. We want to invite you to show off your talents! Starting September 4th, creative contestants can submit their best desserts using at least one Sprinkles and Grins product. Between September 4th and 27th, we’re looking for the tastiest, most creative dessert you can create. One winner will win a year’s supply of decorating products, which will surprise you on your door step each month! Talk about a sweet prize.

As a contributor, along with many other talented bloggers, I was asked to create a fun, easy dessert using some of the Betty Crocker and Cake Mate products I received in the mail from Sprinkles and Grins. In the box came sprinkles, cupcake icings, cookie icings, and so much more. It was stock full of so many fun products for making dessert decorating easy!

I have always found that a good peanut butter and jam sandwich is the best solution for a quick lunch or even a snack after class. I baked soft peanut butter cookies to serve as the sandwich base. I mixed together Betty Crocker’s fun red glitter icing and a bit of raspberry jam (my favorite) to serve as the filling. Spoon a bit of the filling on one cookie and sandwich the other on top. We’re talking about the perfect pb&j snack!

Sprinkled Peanut Butter and Jam Sandwich Cookies

Peanut Butter Cookies (You could also use Betty Crocker Peanut Butter Cookie Mix)
1/2 C Butter
1/4 C Creamy Peanut Butter
3/4 C Brown Sugar
1/4 C White Sugar
1 Egg
1 Tsp Pure Vanilla Extract
1 1/4 C All-Purpose Flour
1/2 Tsp Baking Soda
1/4 Tsp Salt
3/4 Old Fashioned Oats

Directions:

Preheat oven to 350 degrees.

In a large bowl, cream butter and peanut butter. Add brown sugar and white sugar and cream until well combined. Beat in egg and vanilla. In a separate bowl, combine flour, baking soda, and salt. Gradually add the flour mixture to the butter mixture and beat until a soft dough forms. Stir in oats.

Drop by heaping tablespoons full onto a greased cookie sheet. Flatten slightly with your palm. Bake for 10-12 minutes until golden brown.

Transfer from cookie sheets to cooling racks. Let cookies cool completely.

Glitter Icing Jam Filling

Empty entire contents of one pouch Betty Crocker Red Glitter Icing into a bowl. Stir in 1/4 cup of raspberry or strawberry jam.

For each sandwich cookie, spread jam icing mixture on the bottom of 1 cookie. Top with another cookie. Press together lightly, making sure the icing spreads all the way to the edge. Roll the edge of each sandwich cookie in sprinkles. Let icing dry for 1 hour.

Posted in Cookies | Tagged , , , , , | 1 Comment

Chocolate Chip Cookies for The Chocolate Chip Cookie Challenge

I know it’s totally not normal, but I hate freshly baked cookies. That’s right, I hate them. I am simply not a fan of ooey gooey and warm. It’s not my style.

What I am a fan of, however, is a gigantic stack of cooled chocolate chip cookies. I want them to have a bit of shape and a great texture. I want butter. I want chocolate. I want flavor!

I don’t make chocolate chip cookies too often because, well, I eat them. I eat them all, and then there is no going back. I get a huge glass of cold milk, a big stack, and I just go to town.

Stephanie of 52 Kitchen Adventures wanted to know about my ultimate chocolate chip cookies for The Chocolate Chip Cookie Challenge. These are the best I’ve got. Once cooled, they’re perfectly soft with a slight crisp on the edges. They aren’t too sweet, but they are sure to make you smile.

Chocolate Chip Cookies

3/4 C Butter

1 C Brown Sugar

1/2 C White Sugar

2 Eggs

1 Tsp Pure Vanilla Extract

2 C Flour

3/4 Tsp Baking Soda

1/2 Tsp Salt

1 3.5 oz Lindt Chocolate Bar, chopped

Cream the butter and sugars. Add the eggs and vanilla extract and beat well. Add flour, salt, and baking soda and beat until a soft dough forms. Stir in the chocolate. Drop by tablespoons full on to a greased cookie sheet.

Bake at 350 for 10-12 minutes until golden brown. Let cool on wire racks.

I added these for all to see at The Chocolate Chip Cookie Challenge Link Up. There are plenty of other tasty recipes to view too! Head on over to find your perfect chocolate chip cookie.

https://i1.wp.com/i1209.photobucket.com/albums/cc399/52KitchenAdventures/3CChallenge-1.png

Posted in Cookies, Uncategorized | Tagged , , , | 3 Comments

Peanut Butter Cookie Dough Banana Ice Cream

I have officially been on summer vacation for the last week. I’ve gone to the beach. I’ve gone to the zoo. I’ve had my fair share of cupcakes and doughnuts, and now I’m ready for my next adventure. I’m going to Arizona. Yes, I am going to Arizona in August. Worst idea ever.

Hot? Yes. But luckily the world is full of ice cream. There are so many flavors, combinations, and unique ideas. Ice cream inventions seem never-ending.

That is why I made this. For you? Yes. But more for me! I suppose I can get a little bit greedy when it comes to delicious combinations.

Peanut Butter Cookie Dough Banana Ice Cream

Edible Raw Peanut Butter Cookie Dough

1/2 C Butter

1 C Brown Sugar

1 Tsp Vanilla

1/4 C Peanut Butter

1 C Flour

Cream the butter and brown sugar. Add in the vanilla and peanut butter and beat until smooth. Gradually add the flour until a soft dough forms. Roll the dough into small balls. Freeze in a bowl or on a plate for one hour.

Banana “Soft Serve Ice Cream”

10 ripe bananas, peeled and separated with wax paper, frozen

3 Tbsp Peanut Butter

1 Tsp Cocoa Powder

Take bananas out of freezer and slice into small pieces. Put in food processor and blend on high until a soft serve ice cream begins to form. Add in peanut butter and cocoa powder and blend a bit more.

You can also use a magic bullet for this. A KitchenAid Stand Mixer will work as well (on low!).

Stir cookie dough into the ice cream. Drizzle with chocolate sauce and sprinkle with cocoa powder if desired.

Posted in Uncategorized | Tagged , , , , , | Leave a comment

Nestlé Smarties Cookies

So here’s the thing. I didn’t sneak into my mother’s bathroom when I was young to steal her makeup. No no, I made my own. You see, Smarties were my all-time favorite candy at that age, only because of the colors.

Little known fact: if you lick the Smartie and smear it all over your lips, you have the best homemade lipstick ever. I probably found this out at the ripe age of five. I also figured out that the red and blue Smarties were always the best for the ‘look’ I was going for. Smart little girl.

Now, I’ve grown up. I’m older, and, of course, slightly wiser. I no longer smear Smarties on my face. I bake them in cookies for you instead.

Nestlé Smarties Cookies

1/2 C Butter

1/2 C Brown Sugar

1/2 C White Sugar

1 Egg

1 Tsp Pure Vanilla Extract

1 C Flour

1/2 Tsp Baking Soda

1/4 Tsp Salt

3/4 C Nestlé Smarties

Preheat oven to 350 degrees.

Cream the butter and sugars. Add the egg and vanilla extract and beat well. Add flour, salt, and baking soda and beat until a soft dough forms. Stir in Smarties. Drop by tablespoons full on to a greased cookie sheet.

Bake for 10-12 minutes until golden brown.

Posted in Cookies | Tagged , , , | Leave a comment

Banana, Chocolate, Peanut Butter, and Salted Caramel Ice Cream Cupcakes

Things are about to get real, my friends. And by real I mean…really good.

I know these cupcakes have a long name, but hey, don’t judge. Let me tell you, that name is totally worth it. The crazy combination of flavors is totally worth it. And you, my friend, are totally worth it.

Now, it’s hot. It’s a million degrees outside, and all I want to do is eat ice cream. It’s a habit. Cupcakes are also a habit, but that’s an entirely different story.

Luckily, in my house, we combine great things we love. We don’t settle for less.

These ice cream cupcakes are made with homemade banana “soft serve ice cream.” There’s a mini chocolate cupcake hidden inside and a healthy topping of peanut butter icing. They’re then topped with crushed peanuts and drizzled with chocolate and a salted caramel sauce. Best of best worlds? More like best of, well, everything.

First you have to start with the banana “soft serve ice cream,” which I put in quotations because it isn’t actually ice cream. It’s ice cream-like as it is made purely of bananas, and a tad of peanut butter. I’ve seen this technique numerous times around the web, and nobody really knows where it originates from. The best guest is from The Kitchn.

Banana, Chocolate, Peanut Butter, and Salted Caramel Ice Cream Cupcakes

Mini Chocolate Cupcakes

1/4 C White Sugar

1/2 C Brown Sugar

3/4 C + 2 TBSP Flour

1/4 C +2 TBSP Cocoa Powder

3/4 Tsp Baking Powder

3/4 Tsp Baking Soda

1/4 Tsp Salt

1 Egg

1/2 C Milk

1/4 C Saffola Oil

1 Tsp Pure Vanilla Extract

1/2 Cup Water, Boiling

Preheat your oven to 350 degrees

Mix all dry ingredients together. Add egg, milk, oil, and vanilla and beat well. Pour in boiling water, and stir the batter until combined.

Using a tablespoon, spoon batter into a lined or greased mini cupcake pan. The batter will be very thin, which is fine.

Bake for 15-17 minutes.

Set aside to let cool.

Banana “Soft Serve Ice Cream”

10 ripe bananas, peeled and separated with wax paper, frozen

3 Tbsp Peanut Butter

1 Tsp Cocoa Powder

Take bananas out of freezer, and slice into small pieces. Put in food processor and blend on high until a soft serve ice cream begins to form. Add in peanut butter and cocoa powder and blend a bit more.

You can also use a magic bullet for this. A KitchenAid Stand Mixer will work as well (on low!).

Peanut Butter Icing

1/2 C Butter

2 1/4 C Powdered Sugar

1/4 C Peanut Butter

1 Tbsp Milk

1 Tsp Pure Vanilla Extract

Cream the butter, then add 1 cup of the powdered sugar. Add the milk and vanilla extract and continue to beat. Continue to add the remaining powdered sugar until you reach your desired consistency. Beat in the peanut butter.

Chocolate Drizzle

1 C Chocolate Chips

1 Tbsp Butter

Microwave chocolate chips in a bowl, stopping to stir every 30 seconds. Once melted, stir in the butter.

Caramel Sauce

4 Tbsp Butter

3/4 C Brown Sugar

1/2 C Milk

1/2 Tsp Pure Vanilla Extract

1/2 Tsp Salt

Melt butter on low in a saucepan. Once melted, add brown sugar, milk, and vanilla and whisk together. Cook for 5 minutes on medium heat. Remove from heat, stir in salt, and let cool.

Assembly:

Line a regular sized cupcake pan. Scoop 1 1/2 Tbsp of Banana Soft Serve into each. With the back of a spoon, smooth the ice cream. Push a mini chocolate cupcake into the center. Top/pipe with peanut butter icing. Top with crushed peanuts, and drizzle melted chocolate and caramel over top. Freeze for 2 hours before serving.

Posted in Cake, Cupcakes, Uncategorized | Tagged , , , , , , , , , | 1 Comment

Funfetti Sugar Cookies

I think that sometimes you just need a bit of fun in your life, a bit of sparkle in your day. That’s all there is to it. People need inspiration. People need fun. People need excitement.

Lucky for you, I’m giving you just that. I’m catering to all of your needs because, well, you’re special. You deserve it!

I could give you plenty of reasons why you want these cookies. And by plenty, I really do mean a lot. But I won’t. Why? Because I know you already want them. You just needed a little bit of a push.

Funfetti Sugar Cookies

1/2 C Butter

1/2 C White Sugar

1/2 C Powdered Sugar

1 Egg

1/2 Tsp Pure Almond Extract

1 1/2 C Flour

1/2 Tsp Baking Soda

1/2 Tsp Salt

1/4 C Rainbow Sprinkles

Preheat your oven to 350 degrees.

Cream the butter and sugars. Add the egg and extract and beat well. Add flour, salt, and baking soda and beat until a soft dough forms. Stir in rainbow sprinkles. Drop by tablespoons full on to a greased cookie sheet.

Bake for 13-15 minutes until golden brown.

Posted in Cookies | Tagged , , , | 1 Comment