Wafer-Paper Project Cake

I took Delicate Wafer-Paper class by Stevi Abule through craftsy.com and this is what I did for the class.  I really enjoyed working with wafer-paper and there is so much you can do with it. 

Reese's Stuffed Brownies

Testing out the new oven, I thought I would try these Reese's Stuffed Brownies I found on Pinterst by Tastes of Lizzy.   I am a huge fan of Peanut Butter and Chocolate and these looked Delicious.  I think her Peanut Butter frosting is my new favorite.  She has a tone of chocolate and peanut butter recipes you should check out and I will be trying as well.

I modified her recipe a little but you can get the original recipe here. 

Ingredients

• 1 Betty Crocker Triple Chunk Premium Brownie Mix with Hershey's 18.9oz
• 1 egg
• 4 ounces cream cheese, softened
• 1/2 stick (4 tablespoons) butter, softened
• 16 full-size Reese's peanut butter cups, frozen
• 1 bag of Reese's Peanut Butter Cups Minis 8oz frozen

Frosting:
• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 Tbsp. milk
• 2 cups powdered sugar
• 2 ounces Chocolate Chips (milk, semi or dark)

Instructions

Grease 8x8 pan.  I also dust with coco powder but you should be fine with just a greased pan. 

 

In a bowl, mix the brownie mix as directed on the back.  Add  the additional 1 egg, cream cheese soften, 4 TBS of butter soften and 1/2 the bag of frozen Peanut Butter Cups Minis.Make sure they are frozen. This is key.

Spread the batter in the greased pan. Take the frozen Reese's peanut butter cups and press them into the brownie batter in a 4x4 grid pattern. They should be pressed in enough that the top of the Reese's cup is at the same height as the brownie batter.

Bake the brownies at 350 degrees as directed on the brownie box mix. 

While the brownies are baking, make the peanut butter frosting. Using a stand mixer, blend together peanut butter, powdered sugar, butter, and milk 3-4 minutes or until light and fluffy.

Once the brownies are cool, spread the frosting on top of the brownies. 

Melt a small amount of chocolate chips microwave safe bowl. Drizzle the melted chocolate on top of the peanut butter frosting.  

Take the rest of the Reese's Peanut Butter Cups Mini and chop and put over the frosting and chocolate. 

Enjoy :-)  

Wedding Cupcakes

I loved the cupcake tree holder.  It was really pretty and different.  I am glad she picked pretty cupcake lace liners.  Cupcake flavors were Southern Red Velvet, Chocolate, Vanilla and Oreo Cream cheese Cupcakes.  Yummy!

Busy weekend with cake and cupcakes

Sea Creature Cake from Modeling Chocolate Magic on the Craftsy.com website.  As really fun class.  It was the first time using modeling chocolate.  It was a lot of fun.

This was a Buzz Lighyear Birthday Cake.  

Happy 60th Birthday Bob!

My colors were Red, Black and White and a checkerboard table cloth for inspiration.  This is what we came up with.

Ruffled Wedding Cake

Hours upon hours making these ruffles.  Turned out beautiful if I don't say so myself.

Introducing Little Britches Cakes Line of cakes.

We love making custom cakes and specialize in making unique cakes for all your important occasions. 

We also get a lot of last minute inquires and decided to start a Little Britches Cakes line.  Unlike our custom cakes we do not need a large amount of lead time to create these cakes.

These cakes are NOT customizable, and only need a minimum of 4 business days lead time.  All cakes are an 8” round that feeds an average of 18-25 people.  Flavor choices are white, vanilla, chocolate yellow or red velvet.  Each cake is $85.00.

Here is the start of our collection

Birthday Cakes 

 Baby Shower

A Few of Our Favorite Things

   There has been lots of hustle and bustle in the Sugar Britches kitchens this week! Cupcakes, cake pops, smash cakes oh my! So many fun projects were created in our kitchens this week. We thought we'd share a few of our favorites with you.

   Our big kids had their school Christmas program this last Thursday. What a bunch of cuties! Especially when they performed their rendition of I Want a Hippopotomus for Christmas....cutest thing ever! Of course, the kiddos needed a special treat to help celebrate after the show. Here's what we came up with:

This cute little reindeer was the hit of the celebration! Yummy, delicious  yellow cake with buttercream and decadent chocolate frosting. We'd like to thank Pinterest for the inspiration!

   One of our other favorites this week was a Smash Cake for a sweet little girl celebrating her very first birthday. This was a fun little cake to make, girly and sweet! Take a look:

 

Happy 1st Birthday Lily! We hope you had fun digging in!

On the Twelfth Day of Christmas

On the twelfth day of Christmas, my true love gave to me, Mint Chocolate Delight Cookies....I'm sensing a trend these last few days! Delicious mint!

Mint Chocolate Delights

2 cups All- Purpose Flour
2\3 cups Nestle Toll House Baking Cocoa
1 tsp. Baking Soda
1\2 tsp. Salt
1 cup Butter softened
2\3 cup Granulated Sugar
2\3 cup packed Brown Sugar
1 tsp. Vanilla
2 large eggs
1 2\3 cup Nestle Toll House Dark Chocolate and Mint Morsels

Preheat oven 325.
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoons onto ungreased cookie sheet.
Bake 11-13 minutes or until cookies are puffed and centers are set.
Makes about 4 dozen.

Jingle Bells and Polar Bears

We were so excited to get our hands on the new Cake Pops Book by Bakerella! It was like unwrapping a gift on Christmas morning. We spent the next hour or so, pouring over its pages and debating on which project we would start with. There were so many fun and whimsical ideas for the holidays to choose from. We could start with the Soldiers or the Wreaths....Oh look at the Jingle Bells! They are adorable...and WAIT! Check out the Polar Bears...these are way too cute to pass up! It was finally settled. Our first projects would be Jingle Bells and Polar Bears.

Just look at how they turned out. The Jingle Bells turned out beautifully. We couldn't help but be reminded of one of our favorite Christmas stories, The Polar Express.

And check out our Polar Bears. Aren't they just the cutest things ever?! We decided to have a little fun with them and play off of a naughty/nice theme with them. Bet ya can't guess which ones have been naughty!

The Eleventh Day of Christmas

On the eleventh day of Christmas, my true love gave to me, Mint Chocolate Chip Cookies!...mmm....bliss!!

Mint Chocolate Chip Cookies Recipe

 

 

 

INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

 

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

 

**Adapted from bettycrocker.com

The Tenth Day of Christmas

On the tenth day of Christmas, my true love gave to me, homemade Peppermint Patties!....ahhh...pepperminty goodness!

Homemade Peppermint Patties

 

 

 

Ingredients

• 3 1/2 cups powdered sugar, plus extra, as needed
• 1/4 cup pasteurized liquid egg white product
• 1 teaspoon water, plus extra, as needed
• 1/4 teaspoon pure peppermint extract
•  Food coloring, as needed, optional
• 2 (4-ounce) bars 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
• 1 teaspoon vegetable oil

Directions

Line 2 baking sheets with parchment paper. Set aside.

In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours.

Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.

**Adapted from foodnetwork.com

COMMENT ON THIS PROJECT

Sign in

All fields are required.

E-mail Address:

Password:

Forgot Password?

Remember me on this computer

• Sign In

Signing in

Sending Password

Please enter your email address and we will send your password

E-mail Address

• Request Password

or Cancel

Your password has been sent and should arrive in your mailbox very soon.

• Sign In

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

• Register Now

The Ninth Day of Christmas

On the ninth day of Christmas, my true love gave to me, yummy salty and sweet cookies!

Pretzel Cookies with Chocolate and Peanut Butter Chips

 

 

Makes 24 cookies

Ingredients:

• 1 1/2 cups of all purpose flour
• 1/2 tsp. of salt
• 1/4 tsp. of baking soda
• 1/2 cup of butter at room temperature
• 1/2 cup of tightly packed light brown sugar
• 1/3 cup of granulated sugar
• 1 egg (beaten)
• 1 tsp vanilla extract
• 1 cup milk chocolate chips
• 1/2 cup peanut butter chips
• 1/2 cup broken up pretzel pieces
• Preztel Salt or Sea Salt

Directions:

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.
4. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

**Adapted from sugarcooking.blogspot.com

On the Eighth Day of Christmas...

On the eighth day of Christmas, my true love gave to me, Kisses Candy Cane Blossom Cookies....ahh...peppermint!

Kisses Candy Cane Blossoms

 

 

 

Ingredients:

  

48 Hershey Candy Cane Kisses

1\2 cup butter

1 cup sugar

1 egg

1 1\2 tsp. vanilla

2 cups flour

1\4 tsp. baking soda

1\4 tsp. salt

2 tbsp milk

Red and Green sugar sprinkles

 

Directions:

1. Preheat oven 375.
2. Remove any wrappers from kisses.
3. Beat butter , sugar , eggs, and vanilla in large bowl until well blended.
4. Stir flour , baking soda, and salt in small bowl.
5. Add alternately with milk into butter mixture, beating until well blended.
6. Shape dough into 1 inch balls.
7.  Roll in red or green sugar.
8.  Place on an ungreased cookie sheet.
9.  Bake 8-10 minutes or until lightly brown and cookie is set.
10. Remove from oven , cool 2-3 minutes and then press candy cane kiss in center of each cookie.

About 4 dozen cookies.

The Seventh Day of Christmas

On the seventh day of Christmas, my true love gave to me, Chocolate Chip Cocoa Cookies....delish!

Chocolate Chip Cocoa Cookies

 

 

 

Ingredients:

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1/4 tsp salt

1/3 cup cocoa powder

1/2 cup semi-sweet chocolate chips

Directions:

1. Cream butter and sugars. Add egg and vanilla, mixing well.
2. Stir in flour, baking soda, salt and cocoa powder until just combined. Fold in chocolate chips.  
3. Drop by rounded teaspoon onto an ungreased cookie sheet and bake in a preheated 375 degree oven for 10-12 minutes. Let cool slightly before transferring to wire racks.

The Sixth Day of Christmas

On the sixth day of Christmas, my true love gave to me, a Chocolate Crinkle Cookie....delicious!!

 

Chocolate Crinkle Cookies

 

 

 

 

**Adapted from Betty Crocker

 

 

On the 5th Day of Christmas....

On the 5th day of Christmas, my true love gave to me, Salted Caramel Thumbprint Cookies.

On the Fourth Day of Christmas

On the fourth day of Christmas, my true love gave to me, a batch of Heath Butter Cookies....yum!

Heath Bits Butter Cookies

Ingredients:

1\2 cup shortening
1 1\4 packed brown sugar
3 Tablespoons milk
1 Tablespoon vanilla extract
1 egg
1 1\2 cups all purpose flour
3\4 teaspoon baking soda
3\4 teaspoon salt
1 1\3 cups Heath Milk Chocolate Toffee Bits

 

Directions:

1. Preheat oven to 375.

2. Beat shortening, brown sugar, milk, and vanilla
in a large bowl until well blend. Add egg, beat just until blended.
Combine flour, baking soda and salt, gradually beat into butter mixture.
Stir in toffee bits.

3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet .
Bake 7-8 minutes or until set. Cool 2 minutes. Remove to wire rack. Makes about 3 dozen cookies.

On the Third Day of Christmas

On the third day of Christmas, my true love gave to me a delicious shortbread cookie!

White-Chocolate Cherry Shortbread

Makes: 60 servings                       
Yield: 60 cookies

Prep 40 mins

 Bake 325°F 10 mins per batch

 Stand 30 mins

 

Ingredients

• 1/2 cup maraschino cherries, drained and finely chopped
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cold butter
• 12 ounces white chocolate baking squares with cocoa butter, finely chopped
• 1/2 teaspoon almond extract
• 2 drops red food coloring (optional)
• 2 teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

 

Directions

 

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
 

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

 

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

 

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

 

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

 

**Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

 

**Adapted from www.bhg.com

 

 

The Second Day of Chirstmas

On the second day of Christmas, my true love gave to me two cookies blended into one!

Cookies and Cream Cookies

 

2 1/4 cups flour
1 teaspoon baking soda
1 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 (4.2 ounce) package Cookies 'n Creme pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups white chocolate chips
15 Oreo cookies, very coarsly chopped

Preheat oven to 350 degrees. Cream butter and sugars, add pudding mix until blended. Stir in the eggs and vanilla. In a separate bowl, combine the flour and baking soda with a whisk then add it to the butter mixture. Stir in the chocolate chip
s and Oreo cookies. Drop cookies by rounded spoonfuls onto greased cookie sheet. Bake for 10 minutes in preheated oven until cookies tops barely have a touch of brown. Makes 3 dozen cookies.

 

**Recipe adapted from sixsistersstuff.com