Thursday, December 24, 2009

The End

My cake class is over.
Today is Christmas Eve.
Here is how my cake turned out.

Simple but beautiful!

Sunday, December 20, 2009

Finale Cake

I've been loving my Wilton Cake Decorating class. I've definitely learned a lot.
I'm going to use my finale cake as a Christmas dessert.
The past two cakes I've made have just been one layer cakes, but for the finale cake I've decided to do a two layer cake.
Not only that, I've decided to fill the cake with a Chocolate-Hazelnut buttercream filling.
I think this will taste superb with the butter cake mix that I have used.

Here's the recipe for the Chocolate-Hazelnut buttercream filling.
You take the regular recipe and add some Nutella.
1 lb bag of powder sugar
1/2 c milk
1/8 - 1/4 tsp salt
1/2 tsp Vanilla
2 sticks butter, cut in 1/2 inch slices
1/2 c shortening
3/4 c Nutella

Using the whisk attachment on your electric mixer, mix the powdered sugar, salt, vanilla, and milk at low speed until smooth.
Add butter one slice at a time until incorporated.
Add shortening and whip at highest speed 10-12 minutes until volume increases by at least 50%.

I will let you know how it turns out in the end.
[pictures included - hopefully!]

Monday, December 7, 2009

Wilton Course One

Back in October [i think], I signed up to take Cake Decorating. It's always been something I've wanted to do because I enjoy making so many sweets. Well, yesterday, I spent a good 3 hours in the kitchen...standing...making that stupid buttercream icing. I think I made possibly the biggest baking mess I ever have so far in my life. I had powdered sugar EVERYWHERE!! Luckily it was an easy clean-up though. Making that silly icing seriously almost made me reconsider taking the class. I thought it was too much work making the icing [because the instructor made it look so easy when she demonstrated the process to us]. So, tonight marks night two of cake decorating. Hopefully, it'll be fun tonight and out weigh the enormous mess I made yesterday.

Monday, November 23, 2009

Pumpkin Cheesecake

My darling man, Mr. GrapeJuice, is not a huge fan of pumpkin pie.
But, he does love a good cheesecake.
So, instead of having pumpkin pie, I'm going to make pumpkin cheesecake.
{This is also my brother-in-law's favorite as well}

I found a great recipe via a Nashville food blogger named Ezra Pound Cake.

Easy Refrigerator Pumpkin Cheesecake
Courtesy of Whole Foods Market
Serves 8
  • 1 cup graham cracker crumbs
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 cup pumpkin purée (preferably 365 100% Pure Canned Pumpkin)
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 2 (8-ounce) packages Neufchatel or cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar, sifted
1. Preheat oven to 400 degrees F. Use a long, thin rectangle of parchment paper or foil to line the inside edge of a 9-inch springform pan; set aside.
2. For the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into bottom of prepared pan and about 1/4-inch up the sides. Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.
3. For the filling: In a medium bowl, beat pumpkin purée, remaining softened butter, cream cheese, vanilla, nutmeg and salt with an electric mixer until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.

I will probably also end up making an apple pie as well with my mom.
I'm still looking for a good recipe though!
Any thoughts?

Friday, November 20, 2009

Monkey Bread w/ Mr. GrapeJuice

I made monkey bread with Mr. GrapeJuice last night.
We made two for him to take to work.
They are celebrating Thanksgiving.
I seriously hope there is some left over so he can bring it home...
and I can eat some!

Photo : The Prepared Pantry


Our Recipe
3 packages buttermilk biscuits [quartered]
mix cinnamon and sugar together [typically 1 Tbs cinnamon and 1/2 cup sugar]
1 stick of butter

Quarter biscuits
Toss in cinnamon sugar mixture
Place in bundt pan
Melt 1 stick butter
Pour remaining cinnamon sugar mixture into melted butter
Stir until well mixed
Pour on top of biscuits
Cook in oven for 30 minutes at 350 degrees
Let set for a few minutes
While still hot, dump onto plate or hard surface
Let cool
Eat & Enjoy!

Friday, November 13, 2009

An Apple Weekend

I am going to try my hardest to make an apple pie this weekend. The last time I made one {which was also the first time}, it didn't turn out so well. I'm going to find a different recipe this time and try again though!
So...look for that.

Also, are these not the cutest things ever?

 Photo : Williams-Sonoma
I want them so terribly bad. [Perhaps it would make a good Christmas list item?]

Saturday, November 7, 2009

Birthday Black Forest Cake

Today is my mom's birthday.

I really don't like buying gifts because it's so hard to pick something.
{I'm seriously dreading Christmas shopping this year}
So, I had planned on making my mother a cake as her gift, but she told me not to.

I'm going to share with you the recipe I intended to use {and a picture}.

Williams-Sonoma Recipe ~ Black Forest Cake
1/2 cup cake flour
1/2 cup Dutch-process cocoa powder
6 eggs, at room temperature
1 tsp. vanilla extract
3/4 cup granulated sugar
8 Tbs. (1 stick) unsalted butter, melted and cooled to room temperature
Sugar Syrup:
1/4 cup granulated sugar
1/4 cup water
Filling & Frosting:
2 1/2 cups heavy cream
2 Tbs. confectioners' sugar
1 tsp. kirsch
Poached cherries (see note above)
Semisweet (plain) chocolate curls

Preheat an oven to 350°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper.

To make the cake, sift together the flour and cocoa powder onto a sheet of waxed paper; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, vanilla and granulated sugar on high speed until tripled in volume, about 5 minutes. Remove the bowl from the mixer. Sift the flour mixture over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture.

Pour the batter into the prepared pan and smooth the top. Bake until the cake is puffed, 30 to 35 minutes. Transfer the pan to a wire rack and let cool completely.

To make the sugar syrup, in a small saucepan over medium heat, combine the granulated sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and let cool to room temperature.

To make the filling and frosting, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream and confectioners' sugar until medium-stiff peaks form. In a small bowl, combine the kirsch and the sugar syrup.

Run a table knife around the edge of the pan and un-mold the cake onto a work surface. Turn the cake right side up, leaving the parchment paper in place. Cut the cake horizontally into 3 equal layers. Put the top layer, cut side up, on a serving plate. Brush with some of the syrup, then spread with about one-fourth of the whipped cream. Strew the cherries over the cream (reserve 1 cherry for garnish), leaving a 1/2-inch border of cream around the edge. Position the middle cake layer on the cream. Brush with some of the syrup and spread with another one-fourth of the cream. Position the third cake layer, cut side down, on the cream and peel off the parchment paper. Brush with the remaining syrup. Spread the remaining whipped cream on the top and sides of the cake.

Press the chocolate curls onto the top of the cake. Put the reserved cherry in the middle. Refrigerate until ready to serve. Serves 8 to 10.

{directions, ingredients, and photo via Williams-Sonoma}

Thursday, October 29, 2009

Multiple Yummies in my Tummy

You remember that chocolate-y, peanut butter-y cake I made a couple of weeks ago?

Yeah...I get to make it again for my brother-in-laws birthday.

I think I might die and go to heaven.

So yummy.

No worries though. I'll also be making pumpkin bread {still need to find a recipe} and roasting pumpkin seeds {yum}!

Talk about a busy weekend!

Saturday, October 24, 2009

.: Finally :.

After a few weeks of claiming I was going to make these, I finally got around to it today! :)
I had mucho fun too.
Mr. GrapeJuice - my future husband - totally schooled me as well.
So funny!!
He helped me by make the filling, which was fun to watch, but then he was absolutely, positively better than me at putting the dough into the muffin tin.
{ about embarrassing}
Doesn't matter though; they tasted wonderful!

photo : bakerella

Thursday, October 15, 2009

For the Birthday Girl

Tonight, I'm making this!
Recipe found here.

Monday, October 12, 2009

Oh Dear

So, I bought everything I needed to make mini pumpkin pies.
But my mother used the canned make a normal size one...
Now, I have to wait until it's gone to make the mini ones.


Yesterday, I made cinnamon-sugar donuts for the family, which was really fun.
All you need is buttermilk biscuits {not the flaky kind}, canola oil, cinnamon-sugar mixture, and a something round to cut holes in the donuts.

Cinnamon-Sugar Mixture {used for 20 donuts & 20 donuts holes}:
3/4 sugar
2 Tbsp cinnamon

For my hole cutter, I used the top to a bottle of champagne that had been finished the night before to celebrate. You can really use anything as long as it is deep enough to fit the donut hole.

They super fast and easy to make. My 8 year old brother really enjoyed them!! :)
They will look something like this.

Photo : Flickr {KarenMarleneLarsen}

Thursday, October 8, 2009

I bought them...

...the pie molds.
from Williams-Sonoma.

I bought an apple and a heart
because Mr. GrapeJuice doesn't like pumpkin.

i can't wait to use them!!!

Wednesday, September 30, 2009


I want these in my kitchen!!
They are the cutest little pie molds and perfect for fall!! And, they're somewhat easy on the budget - $17 for both the pumpkin and apple pie molds. Check it out at Williams-Sonoma. {Thanks to Summer Wind for the heads up!)

And, I am totally going to make these over the weekend!!
{Pumpkin Pie Bites courtesy of Bakerella}

Saturday, September 26, 2009

My Apologies

I'm sorry for my lack of posts on sweets.

The shortbread tarts are still lingering in the kitchen...

They need to be eaten before I make anything else!

Friday, September 11, 2009

#1 - Shortbread Tarts with Cream Filling

If you have not discovered the Joy of Baking website yet, I suggest you do so now.
They have many great recipes!

The deliciousness that I am making today is not from any of my cookbooks, but from that website.
My fiance Mr. GrapeJuice put in a special request for Shortbread Tarts.
He claims this is what lead him to fall in love with me.

These are quite easy to make; it just takes a little time.


1 cup (227 grams) (2 sticks) unsalted butter, room temperature

1/2 cup (72 grams) confectioners

(powdered or icing) sugar

1 teaspoon pure vanilla extract

1 1/2 cups (210 grams) all purpose flour

2 tablespoons (30 grams) cornstarch or rice flour

1/8 teaspoon salt


1-8-oz. (227 grams) package cream cheese - softened

1-14 ounce (396 grams) can sweetened condensed milk

1/3 cup (80 ml) lemon juice (freshly squeezed)

Zest of one lemon

1 teaspoon (4 grams) pure vanilla extract

{Mr. GrapeJuice is not a fan of lemon so I leave that part out. You can do what ever you want with the cream cheese!!}


Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of kiwi.

Saturday, September 5, 2009

Williams-Sonoma Dessert

The last Williams-Sonoma book that I own.
We made it through!!!

Onto the desserts:
1. Flourless Chocolate Torte
2. Raspberry Tart
3. Vanilla Cheesecake
4. Creme Burlee
5. Angel Food Cake with Strawberry Topping
6. Berry Fool
7. Brownies
8. Pound Cake
9. Strawberry Shortcakes
10. Lemon Curd Squares
11. Blueberry Turnovers
12. Blackberry Cobbler
13. Peach Ice Cream
14. Mango Sorbet
15. Summer Fruit Compote
16. Pumpkin Pie
17. Apple Pie with Cheddar Cheese
18. Pecan Tart
19. Gingerbread
20. Tiramisu
21. Frozen Citrus Mousse
22. White Chocolate and Raspberry Parfaits

Friday, September 4, 2009

Williams-Sonoma Hors D'Oeuvre

This is book 4 of my 5 book series.
We're almost there!!
I can't wait to make all of these either.

What to make when hosting a party:
1. Three-Cheese Filo Triangles
2. Leek and Red Pepper Mini Quiches
3. Moroccan-Style Meatballs
4. Deviled Eggs with Capers
5. Shrimp Cocktail
6. Crab Cakes
7. Tomato and Basil Bruschetta
8. Chinese Duck Parcels in Rice Paper
9. Cremini Mushroom Stuffed with Spanish Ham
10. Tiny Roquefort Popovers
11. Blue Cheese Dip
12. Thai Guacamole
13. Crisp Oyster Skewers with Lemon Butter
14. Deep-Fried Wontons with Creamy Curried Chicken
15. Pork Pinchitos with Tomato Romesco Sauce
16. Smoky Shrimp with Garlic-Parsley Mojo

Thursday, September 3, 2009

Williams-Sonoma Cake

I have 5 Williams-Sonoma cookbooks.
Did I mention that??
Oh, well, we're halfway through the WS books!!

Yummy cakes to bake:
1. Carrot Cake
2. Coconut Layer Cake
3. Pineapple Upside-Down Cake
4. Black Forest Cake
5. Linzertorte
6. Cinnamon-Applesauce Cake
7. Espresso Pound Cake
8. Chocolate-Orange Cupcakes
9. Yogurt Cake with Peach Puree
10. Almond Cake
11. Chocolate-Almond Cake with Caramel Sauce
12. Lemon Sponge Cake
13. Strawberry Genoise with Whipped Cream
14. Almond and Cherry Cheesecake
15. Raspberry Charlotte
16. Chiffon Cake with Summer Fruit Compote
17. Carmelized Pear Upside-Down Gingerbread
18. Pecan Torte with Bourbon Whipped Cream
19. Pumpkin Mousse Cake

Wednesday, September 2, 2009

Williams-Sonoma Pie & Tart

As you can tell, I got Williams-Sonoma cookbooks for Christmas.
I'm very excited to be able to use these...finally!!!
(This book is probably my favorite. I love fruit!!)

The Pies and Tarts on my to-do list:
1. Apple Pie
2. Cherry Pie
3. Fruit Tart with Pastry Cream
4. Key Lime Pie
5. Lemon Meringue Pie
6. Mississippi Mud Pie
7. Summer Berry Pie
8. Blueberry Pie
9. Georgia Peach Pie
10. Strawberry-Rhubarb Pie
11. Apple Pandowdy Pie
13. Cinnamon Apple Crumb Pie
14. Spiced Pumpkin Pie
15. Sweet Potato Pie with Pecan Streuse
16. Caramel Cranberry-Almond Tart
17. Chocolate Silk Pie
18. Citrus Chiffon Pie
19. Chocolate Pudding Pie
20. Lemon Curd Tart
21. Raspberry Cream Pie
22. Creme Brulee Tartlets
23. Fresh Mint-Chocolate Truffle Tart
24. Raspberry and Chocolate Tartlets
25. Strawberry Tart with Orange Cream
26. Blackberry Pockets
27. Tossed Fresh Fruit Tart

Tuesday, September 1, 2009

Williams-Sonoma Cookies

For Christmas 2008, I asked for a bunch of cookbooks and a stand mixer.
(This was when I thought I'd have my own place after I graduated.)
Although I do not have my own place, I still have a place to live and much as I want!!

Here are the cookie recipes I intend to try:
1. Chocolate Chip Cookies
2. Scotch Shortbread
3. Sugar Cookies
4. Lemon Bars
5. Anise Biscotti
6. Linzer Cookies
7. Chocolate Cookie Sandwiches
8. Ruby Jewel Cookies
9. Almond Sand Cookies
10. Chocolate Espresso Bars
11. Almond Crisps Drizzled with Chocolate
12. Peanut Butter Cookies
13. Cigarette Russes
14. Spritz Cookies
15. Mexican Wedding Cookies

Monday, August 31, 2009

The Essential Baking Cookbook

I got this lovely little addition to my cookbook collection for my birthday!
It was a present from my Maid of Honor, Miss Bon Appetit.
(Again, not really her name; anonymity is important!)
She is a wonderful baker and my inspiration.

These are the recipes I want to try:
1. Apple Cinnamon Muffins
2. Banana Bread
3. Carrot Cake
4. Lemon Cake with Crunchy Topping
5. Pound Cake
6. Lemon Coconut Cake
7. Hummingbird Cake
8. Semolina Lime Syrup Cakes
9. Pineapple Upside-Down Cake
10. Rhubarb and Apple Upside-Down Cake
11. Black Forest Cake
12. Chocolate Peppermint Creams
13. Fortune Cookies
14. Chocolate Peppermint Slice
15. Caramel Slice
16. Cherry and Cream Cheese Strudel
17. New York Cheesecake
18. Baklava
19. Apple Turnovers
20. Croissants
21. Bacon and Egg Pie
22. Sausage Rolls
23. Salmon and Rice Pie
24. Lamb and Filo Pie
25. Soy and Linseed Loaf
26. Rye Bread
27. Sourdough Bread
28. Potato Bread
29. Pumpernickel
30. English Muffins
31. Pumpkin Bread
32. Strawberries and Cream Sponge with Spun Toffee

Sunday, August 30, 2009

Bride & Groom: First and Forever Cookbook

This is the other cookbook I got from Ross last weekend.
I paid $5 for it; it was originally $35.
I'm quite proud of my find.
Plus, I've been wanting this cookbook for almost a year now.
Although I'm not married yet, I still find this cookbook filled with great recipes that Mr. GrapeJuice and I can eat.

Here are the one's that I've picked:
1. Chicken Satay
2. Herbed Buttermilk Popcorn
3. Chicken Soup for Your Soul Mate
4. Arugula with Cranberries, Cambozola, Walnuts, and Raspberry Vinaigrette
5. Orzo Salad with Lemon, Feta, and Pine Nuts
6. Mexican Chicken Salad with Taco-Ranch Dressing
7. Individual Four-Cheese Pizzas
8. Classic Lasagna
9. Roast Chicken and Vegetables for Two
10. Stovetop Macaroni and Cheese
11. Pasta with Pesto, Shrimp, and Sweet 100s
12. Chicken "Divine"
13. Grilled Chicken with Roasted Red Pepper Salsa
14. Grilled Butterflied Leg of Lamb with Lemon and Rosemary
15. Roasted Asparagus
16. Sausage and Roasted Garlic Stuffing
17. Spicy Chipolte Black Beans
18. Creamy-Dreamy Mashed Potatoes
19. Killer Roasted Potatoes
20. Wild Rice with Dried Cranberries, Green Onions, and Pecans
21. Coconut Rice
22. Sausage and Cheddar Cheese Strata
23. French Toast with Hot Buttered Rum-Maple Syrup
24. Mom's "Flyaway" Pancakes with Melted Berries
25. Yogurt-Granola Parfaits
26. Unbelievable Banana Bread
27. Rise-and-Shine Smoothie
28. Spiced Carrot Cake with Fluffy Cream Cheese Icing
29. Peanut Butter Pie Sealed with Kisses
30. Silken Chocolate Tart
31. Pumpkin Pie with Bourbon-Spiked Whipped Cream
32. Raspberry-Almond Dream Cream
33. Puckery Lemon Parfaits with Summer Berries
34. Raspberry Champagne Sparklers
35. Cosmopolitans
36. Vodka-Spiked Lemonade with Red Rocks
37. Great Robert's Whiskey Sour Slush
38. Citrusy Sangria
39. Pasta with Roasted Bell Pepper Sauce
40. Chicken, Chipotle, and Tortilla Soup
41. Pork, Bell Pepper, and Snow Pea Stir-Fry
42. Green Curry with Shrimp
43. Chinese Chicken Salad
44. Triple-Decker Pound Cake with Raspberries and Lemon Glaze

Saturday, August 29, 2009

Easy Cupcakes

Last weekend, I was shopping for some capris for my new job. I was stumbling through Ross {a discount clothing store} when I came across a row of books. There were all different kinds and I found two that I really wanted. The first I will post about now; the second a little later on.

The first book is called "Easy Cupcakes." I bought it for $5 instead of $10. 1/2 off - that's not too bad.

Here are the recipes from the book that I want to try...
1. Poppy Seed & Orange Cupcakes
2. Caramel Cupcakes
3. Drizzled Honey Cupcakes
4. Frosted Peanut Butter Cucakes
5. Mocha Cupcakes with Whipped Cream
6. Chocolate Hazelnut Cupcakes
7. Warm Molten-Centered Chocolate Cupcakes
8. Lemon Butterfly Cupcakes
9. Tropical Pineapple Cupcakes with Citrus Cream Frosting
10. Macadamia & Maple Cupcakes
11. Apple Streusel Cupcakes
12. Mango & Passion Fruit Cupcakes
13. Toffee Apple Cupcakes
14. Raspberry Almond Cupcakes
15. Lemon Crunch Cupcakes
16. Black Forest Cupcakes
17. Feather-Iced Coffee Cupcakes
18. Blackberry Crumble Cupcakes
19. Warm Strawberry Cupcakes

Friday, August 28, 2009

The Start of Goodness!!

Well, I've been blogging for a little over a month about my wedding.
I'm a Sassy Bride on a Mission.
I'm from TN and recently graduated from a small college in North Carolina.
Every day, I go to work and play with little children.
(My father says I'm a glorified babysitter.)
I've decided that every Friday, after my parents and I have had a long week of work, I'm going to make some sugary goodness for us to eat.
It's my way of paying them back for letting me live at home for awhile.
This is likely to change once I move out and live with Mr. GrapeJuice (my future husband).
(Don't worry. His last name really isn't GrapeJuice. It's Welch - like the grape juice!)
Until then...
sugary yumminess is coming your way!!