Friday, March 9, 2018

Sugared Berries...

Hello...  My other name is, "Procrastination at its Finest."
Have we met before?!

One of the reasons I'm telling you this little secret about me...
Is I absolutely love the look of sugared berries and have wanted to try making them for many many many years now! When I say MANY, I'm seriously thinking probably way over 25 years! Now that's some crazy a.. procrastination! Right?

So when I decided I was going to make a Naked Cake {which I never have made before} for my oldest daughters birthday. I needed something very pretty for the top of the cake and fresh flowers with sugared berries won!


Fresh blueberries, raspberries and or blackberries

Egg whites

Granulated sugar

Two small bowls | fork and spoon

Parchment paper or a silpat mat


Whisk the egg whites for about 30 seconds.

Then just gently drop your berries into the egg whites, scoop out with a fork, so the extra egg whites will drip off.

Then place berries in your granulated sugar and completely coat them with the sugar.

Place on a tray that is lined with parchment paper or a silpat mat to dry.

The drying time depends on the size of your berries and the thickness of the egg whites and sugar.

I made mine the day before I needed them and that worked out perfect.

The berries really only stay good for about 24 hours | While drying place in a cool area | Do not refrigerator.

These sugared berries are super easy to make and the crunchy little coating makes them even more delicious!

I definitely will be making these again, to go on top of some pretty summer desserts.  Let me know how your sugared berries turn out and if you have any questions, please ask!


Saturday, March 3, 2018

HomeMade Buttercream Frosting...

I love cake, but I love frosting even more!  So with that being said,  I have spent the last three hours researching on the internet all the tips, tricks and recipes for a delicious buttercream frosting.

My oldest daughter, Lindsey Nicole has a birthday coming up (she too, loves buttercream frosting) and I want to make her a really pretty and yummy birthday cake from scratch.  After scrolling through Pinterest, looking and dreaming over all the beautiful cakes, I decided I would try my skills at making a Naked Cake.  

Lets talk about the buttercream frosting for now though. The Naked Cake Shenanigans will be my next blog post.

This is what I learned through all my reading this morning...

Buttercream frosting (BCF)  is the frosting of choice for most beginner and professional cake decorators, you may use this creamy deliciousness in the cake fillings, exterior coverings and piped decorations. This simple BCF will form a crust due to the high sugar content, but will be lovely and soft on the inside.

With the proper storage, you may store your BCF for several months! If you don't plan on using your BCF immediately, then put in an airtight container and place in refrigerator. Avoid placing next to strong fragrant foods, such as fish/onions. There is a chance your BCF could absorb those not so desired scents. Yuck! BCF will keep safely in the refrigerator for six weeks and the freezer for as long as three months. When ready to use, transfer from the freezer to the refrigerator to thaw overnight.  Remove BCF from the refrigerator to allow it to come to room temperature before using. You can restore the BCF to its original consistency by stirring with a spatula/spoon. This process works best when the BCF is at room temperature.


4 sticks or 2 cups unsalted butter, room temperature

8 cups powdered sugar

1/2 tsp. salt

2 Tbsp. heavy whipping cream, more if needed for desired texture

3 tsp. clear vanilla extract


Beat the room temperature butter on a medium speed for about 30 seconds with the paddle attachment (if using a kitchenAid mixer) until smooth.

Slowly add in the powdered sugar, 1 cup at a time.  Alternate with small splashes of your heavy whipping cream.

Once your BCF is fully mixed, add in the clear vanilla extract/salt and beat on low until the ingredients are completely mixed and the desired consistency is reached. If your BCF is too thick, add more heavy whipping cream, 1 tsp. at a time. If your BCF is too thin, add a little more powdered sugar, 1/4 cup at a time.

Extra Tips For Successful Buttercream Frosting

Again... Make sure butter is at room temperature and all the lumps are completely beaten out before you add your sugar. Also add sugar a little at a time.

Try not to over~beat your BCF after all ingredients are added, because you might add bubbles, which could ruin the texture.

If you want a snowy white BCF, you have to use a professional quality shortening and clear flavors. Butter and pure brown vanilla extract will create a pale ivory frosting, instead of your snowy white.

If you are tinting you BCF it is important to let sit for at least 3~4 hours before using, because the colors will deepen over time. If you decorate your cake/cupcakes before ~ it's too late to adjust the colors, if it's not what you wanted!

Using powdered coloring is best. Liquid or gel can sometimes ruin the texture of you BCF.

Use professional quality shortening, if you aren't using butter! It gives you a very nice non~greasy texture. Standard vegetable shortening is NOT ideal to achieve the best results.

Hope you love this buttercream frosting as much as we do!


Monday, February 5, 2018

Valentine's Edible Cookie Dough...

Oh my gosh! Who doesn't love raw cookie dough?! 

I don't think we can be true friends if you say no! Ok... Maybe that was just a bit sassy and not true, but really who doesn't love raw cookie dough?!

Edible cookie dough is sooo sweet and delicious. It's like eating the real cookie dough, minus the raw eggs so you can eat this without the worry.

Also... Think about all the endless ways you could eat this edible cookie dough!

For instance... You could put in your cupcakes, brownies, use as a frosting, use as a layer in your ice cream cakes or bars.

What about using it in your cheesecakes, or making homemade cookie dough ice cream, or just simply eating it plain by itself on a pretty spoon?! That's what I'm doing right now, while writing this post.

Sometimes it's nice being an adult. You can eat cookie dough for breakfast, lunch or dinner and no one can tell you, that it's not a good idea! Lol


1 cup light brown sugar

1/4 cup granulated sugar

1 cup unsalted butter, softened to room temperature

2 1/2 teaspoons vanilla extract

1/2 teaspoon salt

2 cups all purpose flour

2 tablespoons milk, more if needed (I used almond milk)

3/4 cup M&M's, more if you want


In a large bowl using a hand mixer or a stand mixer, cream together your butter, brown sugar and granulated sugar.

Mix until fluffy and light in color, about 1 minute.

Mix in vanilla extract, salt, milk and flour. I mixed the flour in 1/2 cup at a time.

Stir in your M&M's with a wooden spoon or spatula.


Approximately 3 cups


Store the edible cookie dough in the refrigerator up to 4 weeks. Trust me... It won't last that long!

You can also keep in freezer to pull out when needed.

You can also, substitute the M&M's with other candies or sprinkles.

Hope you enjoy this edible cookie dough as much as we do!


Tuesday, January 23, 2018

How to Build a Perfect Cheese Board...

First of all... Who seriously doesn't love cheese?!

I have never made a cheese board before, but let me just say this.  It will now be my go~to for ANY entertaining!  Planned or last minute company.  What's so great about making a cheese board too... Is that you probably already have half the items you need to make one!

This is my idea of a dream meal!  I mean, who doesn't love a pretty board or plate full of cheeses, meats, fruits and nuts?!

The first step for a fabulous cheese board is to use a pretty wooden/marble cutting board, slate or a chalk board.  Keep your eyes open the next time you are in HomeGoods, Marshall's or TJ Maxx! They have really inexpensive ones and lots of pretty choices too.  If you use a marble cutting board, place in the refrigerator for awhile.  This will keep your items a little colder longer.

When you start assembling your board, think about your colors and how you want them place.  Depending on the size of your cutting board you want to have 3~5 cheeses in an assortment of textures & tastes.

Your soft cheeses could be...  Brie, Goat Cheese, Camambert, Mozzarella, Humboldt Fog or Saint Andre.

Your semi~soft cheeses could be...  Gouda, Stilton, Jarlsberg, Cheddar, Fontina, Havarti and Roquefort.

Your semi~hard cheeses could be...  Asiago, Cantal, Gruyere and Manchego.

Your hard cheeses could be...  Parmesan, Parmigiano~Reggiano and Pecorino Romano.  

Once you have your cheeses laid out on your cutting board, you simply just start filling in with all the other delicious items. 

Here are some ideas of what I would use... 

An assortment of gourmet crackers, bruschettini, bread sticks, pretzel crisps, salami, prosciutto, olives, pickles, candied pineapple, candied ginger, red grapes, strawberries, blackberries, figs, almonds, honey roasted pecans, pistachios, fig jam and a alouette spread. 

Then just add a pretty finishing touch with some sprigs of fresh rosemary.   

What's also great about a cheese board! You can make it ahead of time and keep in refrigerator, then pull out right before the party! They also look so fancy with hardly any work at all.

Let me know if you have any other favorites you put on your cheese boards.  I would love to hear from you!

Remember... Your friends & family are there to visit, not see you run around like a crazy women making things.

Thank you for stopping by and staying awhile...