Monthly Archives

April 2011


Cookies, anyone?

April 20, 2011

Do you love cookies?

I do, too.

In fact, I love them so much that I want to bake some cookies and send them to one of you. Two dozen of any of the cookies found on this site.

So here’s the deal:

Leave a comment below telling me what you’re most looking forward to this summer. Contest is open until 11 p.m. on Thursday, April 21. Winner will be announced on Friday.

Have a happy Wednesday!


Guilt-Free Strawberry Fool

April 19, 2011

Lately I’ve been on a bit of a strawberry kick. Maybe that’s an understatement since I eat a clam shell container of strawberries a day. Thankfully, strawberries are in abundance and finally at a reasonable price. Something I can’t say eight of the other months out of the year.

But as much as I love strawberries, even they need a little bit of love every now and again. Enter the strawberry fool, which is bascially a fancy way of saying berries and whipped cream, with a few other extras added in. And while I would much prefer a full-blown fool made with real, rich whipped cream and thick lemon curd or sticky strawberry jam, the weeknights call for something a bit less decadent.

This week has suddenly turned extremely crazy, full of big changes, decisions and responsibilities. I’m running just to keep up and promise to share with you all the juicy details as soon as I can! Until then, I strongly recommend hitting up the produce isle for some strawberries.

Guilt-Free Strawberry Fool

*1 tablespoon sugar-free strawberry preserves
*2 to 3 tablespoons lemon yogurt
*1/3 cup light whipped topping
*4 strawberries, sliced

*Stir together the strawberry preserves and yogurt until well combined. Combine the strawberries, whipped topping and yogurt mixture in a bowl and gently stir to combine.
*Spoon into glass and enjoy!



Peanut Butter-Chocolate Chip Cake Balls

April 15, 2011

I didn’t set out to make cake balls, a la Bakarella, but then again, I’m guessing that a lot of cake balls have been made after a cake recipe failed. Thankfully, cake balls and cake pops have become envied, coveted and enjoyed in every Sarbucks around the country.

Tuesday night I set out to make peanut butter chocolate chip cupcakes with peanut butter buttercream after reading another inspiring and mouthwatering recipe from The Blue Eyed Bakers. However, instead of following their recipe, which I should have, I got lazy and experimented with one of my own. The cupcakes weren’t a total flop, just slightly flat and lifeless.

Thankfully, when crumbled up, combined with frosting and dipped in chocolate the cake makes a heck of a cake ball. I like to think they’re the perfect sweet bite at the end of a meal, but I’ll let you be the judge of that.

Nutmeg wanted to give them a taste. I had a hard time explaining to her why dog’s can’t eat chocolate. 

Peanut Butter-Chocolate Chip Cake Balls

Cake Ingredients
Adapted from Cupcakes from the Primrose Bakery

*5 tablespoons butter, softened
*2/3 cup creamy peanut butter
*1 cup firmly-packed brown sugar
*2 large eggs
*1/4 teaspoon kosher salt
*3/4 cup all-purpose flour
*1 teaspoon baking powder
*2/3 cup miniature chocolate chips

To Make Cake:
*Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
*With an electric mixer, beat butter, peanut butter and brown sugar together until creamy. Add in eggs, one at a time, until incorporated. Add in salt, flour and baking powder and beat until just combined. Stir in chocolate chips by hand.
*Bake for 20 minutes. Cool on wire rack.

Peanut Butter Frosting Ingredients
*1/2 cup creamy peanut butter
*3 tablespoons butter, softened
*1/4 cup milk
*2 cups powdered sugar

Topping Ingredients
*12 oz. milk chocolate
*Sprinkles (optional)

To Make Peanut Butter Frosting:
*With an electric mixer, beat together the peanut butter and butter until creamy. Add in the milk and powdered sugar and beat until creamy.

To Make Peanut Butter-Chocolate Chip Cake Balls
*Place cake in a large bowl and stir with a fork to break up into small, almost even pieces. Mixture should still have some small clumps and cake pieces intact. Allow to cool completely. Add frosting to cake and stir until evenly combined and mixture forms into a dough-like consistency. Form into 1-inch round balls. Chill in the fridge for 30 minutes.
*In a large saucepan, melt chocolate over medium-low heat, stirring frequently. Dip cake balls into melted chocolate; transfer to waxed paper lined baking sheet. Top with sprinkles of choice, if desired.
*Rest until chocolate hardens, or chill in the freezer to speed up the process.

Happy Baking!




April 14, 2011

I’m sorry, I really do have a recipe to share with you all. A really sweet, yummy and tempting treat perfect for weekend baking. But, you see, I got in an early morning workout, did a load of laundry, walked Nut and all was going as planned. Just enough time to photograph said delicious treats.

But then the bad hair day struck hard and I ran out of time to snap a few pictures.

I promise, I’m running home over lunch to make up for lost time and should have a recipe for you tonight. Until then, I give you my just-bathed puppy, who was whining last night because I wouldn’t let her up on my couch.

It really is hard to say no.



Black and Yellow (er… Pink)

April 12, 2011

After some serious prompting by Joey, I finally broke down and ordered business cards for Espresso and Cream. Except instead of ordering a couple hundred, I ended up with a box of 1,500. That’s a whole lot of business cards that I’ll be too embarrassed to ever hand out. Even if I do think they’re pretty cute.

If anyone wants to come work for me and hand out business cards, I’ll pay you in cookies. And I’ll let you play with my puppy.

Takers, anyone? 🙂