Tuesday, December 29, 2009

cake, cookies, and cupcakes

Hello my lovelies!

Guess what I did while I was off the past few days from work last week? I BAKED A LOT!!!! I didn't really wan to go outside considering it's really cold out. I figured that I should perfect baked goodies considering the holidays are coming up. And boy, were these a hit both at work, with family, aaaaand with friends.

*The Nutella Filled Cupcakes I got from another food blog on blogspot, Joelen's Culinary Adventures. I just didn't put the tiramisu frosting. Becca and I looooove Nutella!!!

Nutella Filled Cupcakes

  • 1 box (18.25 oz) yellow butter cake mix
  • 1 cup buttermilk
  • 1/3 cup of vegetable oil
  • 4 large eggs
  • 1 jar of Nutella (just try not to use the whole jar, teehee...)
  • cupcake liners

  1. Preheat the oven to 350 degrees.  
  2. Put all ingredients in a large bowl.
  3. Beat with an electric mixer (or in your stand mixer if you prefer) until moistened, about 30 seconds. Increase the speed to high and beat until think, 2 minutes longer.
  4. Fill each muffin cup two-thirds full. 
  5. Add 1/4 - 1/2 teaspoon of Nutella to each muffin cup.
    Bake in the preheated oven for about 15-20 minutes, or until a toothpick inserted on the side (if you insert it in the middle you'll most likely get the Nutella) comes out clean. 
  6. Remove the cupcakes from the baking pans, place on a wire rack to cool.

*I've been trying to find a really easy recipe for carrot cake that doesn't involve nuts and raisins and not too sweet. I found this recipe off of allrecipes.com. 


Brazilian Carrot Cake 


  • 1/2 lb of carrots, peeled and sliced (I used a half a bag)
  • 4 eggs
  • 1 cup cooking oil
  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 1 tbs baking powder
  • 1/2 tsp of cinnamon (if desired)
  • 1/2 tsp of nutmeg (if desired)


  1. Preheat oven to 350 degrees
  2. Place the carrots, eggs, and oil in a blender or a food processor. Process until carrots are finely chopped. Pour the mixture into a mixing bowl. 
  3. Stir in 2 cups sugar until well blended. 
  4. Stir in the flour and baking powder; mix until well blended. 
  5. Pour the batter into a greased 9x13 baking dish. 
  6. Bake about 40 minutes. 

*I made this on request of Becca. This cookie is quite delicious. It really does melt in your mouth :) If you want to make this festive, feel free to add a few drops of food coloring, or even use a cookie press too!

"Melts in your mouth" Shortbread


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups all-purpose flour


  1. Preheat the oven to 375 degrees 
  2. Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. 
  3. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet. (I made them extra small that way you can just pop one mini cookie in your mouth without it crumbling)
  4. Bake for 12 to 15 minutes. Watch that the edges don't brown too much. 
  5. Cool on wire racks.
 Jammin Thumbprint Cookies

  • 1 cup white sugar
  • 1 cup butter
  • 2 eggs
  • 3 1/2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • Favored Jam or Jelly (I used 3 different flavors: seedless black raspberry, lemon curd, and black cherry)


  1. Melt the butter or margarine over low heat.
  2. Mix together the sugar, butter and the eggs. Beat well. Sift in the flour and the baking powder. Mix in the vanilla. Drop by teaspoon onto cookie sheets. 
  3. Press in the center of cookie and fill 1/2 tsp of jam or jelly.
  4. Bake for 10-15 minutes or until golden brown at 375 degrees 

Saturday, December 5, 2009

Baked maccaroni and cheese with BACON!!!!

Hello my lovelies!

Now that the weather took a turn for the cold, my roomie Becca and I are more drawn towards comfort foods. One of which is baked macaroni and cheese. And then when you add bacon.....whew!!! That's  enough to keep us nice and toasty as well as full all week long. (Obviously you don't need bacon in order to enjoy the deliciousness of this meal.)

Baked Bacon Mac and Cheese

1/2 cup of butter
1/4 cup of flour
4 cups of milk
1 cup of grated cheddar cheese
1 cup of grated colby cheese
1 cup of grated colby jack cheese
1 cup of muenster cheese
8 strips of bacon, cooked and crumbled
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
1 tsp Worcestershire sauce
1 pkg of mini or medium sized pasta shells or elbow macaroni (I like using Pipette pasta)
1 cup bread crumbs

  1. Turn on oven to 375 degrees. 
  2. Cook pasta as directed on pkg, drain, and put aside.
  3. Melt the butter in a large saucepan on simmer. 
  4. Blend in flour.
  5. Gradually whisk in the milk. Continue to stir consistently.
  6. While stirring add salt, dry mustard, pepper, and worcestershire sauce.
  7. Add half of all the cheeses (cheddar, colby, colby jack and muenster) into the sauce.
  8. Setting aside 1/2 a cup of bacon, add crumbled bacon into cheese sauce. 
  9. Add cooked pasta into cheese sauce. Mix well. Take off heat.
  10. Turn the mixture into a 9x12 inch baking pan.
  11. Sprinkle top with the rest of the cheese, bacon, and sprinkle bread crumbs evenly on top of the macaroni.
  12. Place in the oven for 15 mins.  (if you want the cheese to be a little crispy, place under the broiler until the cheese is bubbly)
  13. Remove from oven and let it cool for 10 mins.