Feta Croissant Rolls

Feta Croissant Rolls:

Okay so this is one of the easiest recipes EVER!!! When making these, I like to use garlic flavored feta cheese crumbles, it gives a fantastic extra BANG of flavor!!! So Basically all you need is 3 pkg. Croissant rolls, 1/4 c. butter melted, 2 containers Garlic Feta Cheese. Preheat oven to 350 degrees. Grease your cookie sheet and roll out your croissant dough peices, brush on a little melted butter on the inside of the croissant, and sprinkle a small fingerful of the garlic feta cheese (about 1TBSP), and roll up. Make sure to pinch the end when the croissant is rolled up, and brush on a little more melted butter. Place about 1 inch apart on cookie sheet, and bake 9-13 mins. I like to go around 9-10 minutes so that they are softer (But not gooey YUCK!!) So that's it, its so simple..and nobody will ever know that you didn't slave for ever over these little darlings. They are best served warm. If you have any questions please let me know...and comments are always welcome of course!!!

2010 Truffles.

Eggnog Truffles

 White Chocolate Raspberry












Chocolate Peanut Butter


Every year for christmas I make homemade truffles, and every year I try to spice up the flavors a bit so that its not the same ole' thing. Well this year I brought back a family favorite which is my Chocolate Peanut Butter Truffle with a graham cracker garnish. I tried 2 new flavors this year and they turned out FANTASTIC!!! Eggnog, which was fairly easy..dipped in white chocolate, and White Chocolate Raspberry Which was truly AMAZING..it was sooooo good, and by far my favorite. If you have any questions let me know!!! Ohh and I would share my truffle recipes, but they are pretty much the only ones you won't see on here. (They are my specialty and its sort of a secret)

Smash Cake

Smash Cake!!!

I made these cute little confections for a sweet little 1 year old. It was very exciting to get to make such a cute cake. I did the zebra stripe design that you see everywhere nowdays. I just added a little more flair to mine than what I have seen. So the process was very simple. All you do is pick out the colors that you want on your cake, and dye the right amount of fondant, make sure when you are kneading your fondant that when you have done it for 10 minutes and you feel like you can't possibly do anymore, do it for another 10 minutes!!! If you don't knead your fondant, when you place it over the cake you will get little tears, or stretches. I have had to learn this too many times, the hard way!!!! Anyway..for the cupcakes, because fondant isn't the most delicous tasting frosting, I filled the vanilla cupcakes with vanilla whipped frosting, just to give it a little sweeter taste. Well I hope you like the pics, if you ever have any questions for me, just drop a comment.

COOKIES!!!

Okay so it has been FOREVER since I have posted anything, it was a crazy 2010 to say the least. So I have been cooking up a storm, and I have decided to post EVERYTHING that I cook. My idol in the cooking department is Paula Deen for many reasons, but I thought it would be fun to post some of her awesome recipes on here after I attempt to cook them of course. So let me tell you a little bit about how I do things in my kitchen. I have a very hard time following recipes, and for the most part, I make up pretty much everything that I make. I love being creative, and these cookies is just one of the many things that I make BETTER than they were intended to be.

The Ultimate Cookie:

3/4 C. Butter

3/4 C. Granulated Sugar

3/4 C. Brown Sugar

2 Large Eggs

1 1/2 tsp Vanilla

2 1/4 C. plus 2 Tbsp. All-Purpose Flour

1 tsp. Baking soda

3/4 tsp. salt

1(12oz)Bag Milk Chocolate Chips

8oz. White Chocolate Chips

1 1/2 C. Coconut.

In electric mixer, beat butter and sugars until creamy. Add eggs and vanilla, beating well until blended. Combine flour, bakind soda, and salt in a small mixing bowl; Gradually add to butter mixture, beating well. Stir in all of your delicious chocolate chips and coconut. Drop by the spoonfuls onto a lightly greased baking sheet.

Bake at 350 degrees for 8-12 minutes, or until desired doneness. I took mine out at 10 min. The bottom and the edges of the cookie will brown well, but the middle won't overdue, so you have the best of both worlds, all in one cookie. Cool for about 1 minute until taking them off the cookie sheet, so they won't fall apart when serving. And ENJOY!!! Don't think about the calories of this one...Just enjoy some Sweetz every once in a while.

cakes that I have made

$100.00 This is the most recent cake, it was for a friends daughters first birthday..this cake was so much fun because I got good leeway with the mom, and she pretty much let me be creative with the ideas that I had in my mind on how to make it really cute..

$250.00 This was another wedding cake that I did in the summer of 2009..the bride did not want fondant so it was textured icing, she really wanted it flat but that was next to impossible...but I tried to make it as cute as possible, I think it turned out good, but I definately learned a few things that would have made this process a little easier.

$400 This cake was one of my first wedding cakes, it was four layers, in this pic it only has the first 3, and I absolutely loved it, the bride basically told me the shape and colors, and let me go with it...Which is like my dream customer, I loved showing up on her wedding day and bascially giving her a big surprise, she had no idea what the end result would be, and it was amazing to have her see her gorgeous cake. I do request artistic leeway, with flowers, or colors, pretty much any leeway that a bride is able to give me, I will take because that will make the cake that much more one of a kind!!!

This is my first cake ever!!! It was such a fun experience but I definately learned ALOT!!! It was my wedding cake, and I am so proud of it!!

If you have any questions please let me know...I am more than happy to let you know any information that I have available!!!

Making Fondant work IN your benefit

Hey everyone, so as a cake maker, I have had my problems with Fondant. I have only been making cakes for 2 years now but I have learned so much in that time. The first wedding cake I made, which is the pink and white one posted. I had the absolute hardest time with the fondant ripping. I had one day to complete the cake, and I had re-done this layer about 4 times, (it was an artificial layer) Well, I discovered that the best and easiest pointer I got was to knead the fondant, like double the time that you did before. I would say I would knead it about 8 minutes, the consistency doesnt really change, it is a little more pliable but its everything...just a few more minutes, makes this cake work!!! I absolutely LOVE fondant now, I would never do a cake without implementing fondant every again!!! Well thats my little tidbit for the day, now make sure that you give me a call when your ready for your wedding cakes!!! I also do chocolates for reception service...which makes a sweet little addition to that beautiful day.

CHOCOLATE, CHOCOLATE, CHOCOLATE!!!

What is better with anything than chocolate??? NOTHING....I cannot wait until valentines day, I am making some special goodies for all my clients. I am also looking forward to all of the beautiful weddings that will be coming up this summer. Which I will hopefully be a part of. I love being so involved in that day....I am tempted to have a party just so I can make a beautiful cake!!! I know...its silly.