About Me

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I have recently gotten into baking more and trying more challenging recipes to bake. I have had a lot of successful recipes. I also love to craft and pick up on any new craft talent that sparks my interest. I love to be with my friends and family and if I am not doing that I usually am running or site seeing.

Friday, December 19, 2008

Raspberry-Fudge Sundae Topping

3/4 cup unsweetened cocoa powder
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup whipping cream
1/3 cup butter
3 squares BAKER'S Bittersweet Chocolate
3 Tbsp. raspberry-flavored liqueur


MIX dry ingredients; set aside.
COOK cream and butter in large saucepan on low heat until butter is melted, stirring constantly. Cook and stir on medium heat 3 min. or until mixture just starts to bubble around edge of saucepan. Stir in dry ingredients; cook 1 to 2 min. or until sugar is dissolved, stirring constantly. Remove from heat.
ADD chocolate; stir until melted. Stir in liqueur. Pour into 3 (1-cup) airtight containers; seal with lids. Store in refrigerator.

Chocolate Cookie Bark

2 Tbsp. peanut butter
1 pkg. (6 squares) BAKER'S White Chocolate, melted
10 OREO Cookies, crumbled, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted
ADD peanut butter to white chocolate; stir until well blended. Stir 1/2 the cookies into each bowl of chocolate.
DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with kife.
REFRIGERATE 1 hour or until firm. Break into pieces.

Nutella Nobake Oatmeal Cookies

1/2 cup butter
1/2 cup milk
1 & 3/4 cups sugar
1/2 cup cocoa
1 teaspoon Frangelico
1/2 cup Nutella
3 cups rolled oats


In a saucepan over medium-high heat, combine butter, milk, sugar, and cocoa. Bring to a boil, stirring constantly.Reduce heat and continue to boil for 3 minutes, still stirring.Remove from heat and add Frangelico. Add Nutella and mix well. Add oats and mix well.Drop quickly onto parchment or waxed paper and allow cookies to set.

Andes Crème de Menthe Cookies

1/2 cup salted butter - softened3/4 cup dark brown sugar1/2 cup white granulated sugar1 tsp. baking soda1 tsp. baking powder2 tsp. vanilla extract2 eggs1 package (10 oz.) Andes® Crème de Menthe Baking Chips2-2/3 cups sifted all-purpose flour
Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.
Bake at 350° F for approximately 8 - 10 minutes.
Cool on pans for two minutes before removing.
4 dozen cookies.

Mint Thins

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed
MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
REFRIGERATE 30 min. or until chocolate is firm.

Wednesday, December 17, 2008

Creamy Nutella Cheesecake with Chocolate Ganache and Toasted Hazelnuts

So my friend had asked me to help her make some cheesecakes for a Thanksgiving get together and we were standing around at Costco and started talking about Nutella. So the conversation quickly turned and then we decided to make a Nutella cheesecake as something different. I found this recipe online and it turned out to be a huge hit though it is very rich and should only be eaten in small pieces unless you have a sweet tooth.

Family Birthday Calendar Wall Hanging

I finally have finished one of the birthday calendar wall hangings. This is turned out to be really cute and a fun idea, but it is very time consuming in the long run. I am very pleased with how this turned out. This one that is pictured, is for my sister.

Wednesday, October 29, 2008

Magnetic Memo Board

Magnetic Memo Board
10 x 24 board
(2) 12 x 12 scrapbook paper
(2) 6 x 10.5 Magnetic Metal Sheets
(1) pkg of small magnets
Rub On Sticker
(10) Buttons
Glue Gun
Glue Sticks
Measure the size of the board and cut the 12 x 12 paper to size to cover the board and glue down. Repeat with second sheet of scrapbook paper.
After gluing both pieces of scrapbook paper down, adhere the magnetic metal sheets down to the top of the scrapbook paper at your liking. I did mine in the center. After adhering them with the glue gun, let sit for 10 minutes. Find buttons of your liking and create your own buttons by adhering them to the magnets with a glue gun. Let sit for 10-30 minutes to dry. After your buttons are done, add the rub on sticker and you are all done.
Add the finishing touches and decorate how you like. Enjoy!

Thursday, October 16, 2008

Low-Fat Raspberry Summer Sensation

1 pt. (2 cups) raspberry sorbet, softened
1 cup cold fat-free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
1 cup raspberries

LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread evenly over sorbet.
FREEZE 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.
(© 2008 Kraft Foods Inc. All rights reserved)

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
(© 2008 Kraft Foods Inc. All rights reserved)