Blueberry Upside Down Cake
Strawberry Shortcake Cookies:
Thursday, July 7, 2011
Summer Desserts
When I think of summer foods my mind automatically goes to berries. Below are photos of two desserts that use berries as the star:
Blueberry Upside Down Cake
Strawberry Shortcake Cookies:
Both are delicious served with homemade whipped cream!
Blueberry Upside Down Cake
Strawberry Shortcake Cookies:
Wednesday, June 8, 2011
Baby Shower Cake
Red Velvet Cake with Cream Cheese Frosting
Why not think out of the box for your baby shower cake? This carriage cake is a fun idea that is so easy to make.
To make the carriage you:
Bake one 9 inch round cake
Let cool and then cut in half
Cut one half in half to make two quarter pieces.
Cut one quarter piece in half.
Attach the small piece to the large half with frosting and decorate. Add two chocolate donuts for the wheels and a chocolate bar standing on its side for the handle.
Enjoy!
Chocolate Strawberry Birthday Cake
Chocolate Strawberry Birthday Cake
The inside of the cake is devils food with fresh strawberry filling. The frosting is milk chocolate meringue buttercream.
The pictures above show the four steps you need to take to decorate your birthday cake.
1. Cut cake rounds so they are even, then add a layer of frosting. Then add a layer of your filling of choice.
2. Do this with each layer.
3. Add the crumb coat layer of frosting. The crumb coat layer helps to make the cake frosting look even. After the crumb coat you must refrigerate your cake at least a half hour to an hour.
4. Remove cake from refrigeration and add final layer of frosting. Try to make it as smooth and even as possible.
5. Decorate as you wish!
Saturday, April 16, 2011
Pie
Well we are getting to the start of spring/summer fruit pie season. Last week I made a nectarine, plum and strawberry pie. Personally I love pies, all flavors. I love apple and pumpkin in the fall and winter and berry and lemon pies in the spring and summer. You really can't go wrong with a good pie. You want to make sure the filling is not too runny, which can be tricky with berry pies. Most people use flour or cornstarch to help the filling stay firm.
Here is my recipe for my spring pie:
Ingredients
4 Nectarines (not too soft)
1 -2 plums
6 Strawberries
1/4 cup cornstarch or flour
1/4 granulated sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon ( not necessary but if you like the flavor go for it!)
Directions
Slice fruit and put in a large bowl. Mix dry ingredients and vanilla into the fruit and mix well, making sure all the fruit is covered.
Pour fruit into a pie dish with one half of the rolled out pie crust. Dot fruit with two tablespoons of butter. Cover with second sheet of pie crust and prick in center with a fork. Bake for up to 45 minutes or until juices are bubbling.
Enjoy!
Here is my recipe for my spring pie:
Ingredients
4 Nectarines (not too soft)
1 -2 plums
6 Strawberries
1/4 cup cornstarch or flour
1/4 granulated sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon ( not necessary but if you like the flavor go for it!)
Directions
Slice fruit and put in a large bowl. Mix dry ingredients and vanilla into the fruit and mix well, making sure all the fruit is covered.
Pour fruit into a pie dish with one half of the rolled out pie crust. Dot fruit with two tablespoons of butter. Cover with second sheet of pie crust and prick in center with a fork. Bake for up to 45 minutes or until juices are bubbling.
Enjoy!
Thursday, March 31, 2011
Jelly Belly Cupcake Challenge
Hello Everyone
This week, thanks to my friend Erin, I found out about the Jelly Belly Cupcake Challenge. To win you have to decorate the best cupcake with Jelly Belly Jelly Beans.
Please check out the website: www.jbcupcakechallenge.com to see some really great cupcakes. Two of my favorites are the Sushi Cupcakes and the Marie Beantoinette cupcake.
I'm thinking of entering and I'm trying to decide on what to make my cupcakes look like. Maybe something easter themed, like rabbits or carrots? We will see... but in the meantime please take a look at the cupcakes that have already been entered.
This week, thanks to my friend Erin, I found out about the Jelly Belly Cupcake Challenge. To win you have to decorate the best cupcake with Jelly Belly Jelly Beans.
Please check out the website: www.jbcupcakechallenge.com to see some really great cupcakes. Two of my favorites are the Sushi Cupcakes and the Marie Beantoinette cupcake.
I'm thinking of entering and I'm trying to decide on what to make my cupcakes look like. Maybe something easter themed, like rabbits or carrots? We will see... but in the meantime please take a look at the cupcakes that have already been entered.
Tuesday, March 29, 2011
Girls Night Desserts
Most Thursdays I join a group of girls who hang out, chat, gossip and watch Greys Anatomy. Of course this is the perfect setting for desserts!
This past week the local Harris Teeter Supermarket was the place to be when it came to choosing desserts. One of our group brought an amazingly delicious German Chocolate Cake. It was huge! I opted for buying the ingredients to strawberry shortcake. Some Strawberries, Whipped Cream and Harris Teeter pound cake and we were good to go. Someone else brought Chocolate Fudge Brownies.
I ate my cakes separately, but one of the ladies added her brownie to the Shortcake. Brilliant I tell you. It was a chocolate strawberry shortcake.
The overall message of this post is that Supermarket desserts can be just as good as anywhere else. Normally I am always for making something myself but semi-homemade can be just as good.
This past week the local Harris Teeter Supermarket was the place to be when it came to choosing desserts. One of our group brought an amazingly delicious German Chocolate Cake. It was huge! I opted for buying the ingredients to strawberry shortcake. Some Strawberries, Whipped Cream and Harris Teeter pound cake and we were good to go. Someone else brought Chocolate Fudge Brownies.
I ate my cakes separately, but one of the ladies added her brownie to the Shortcake. Brilliant I tell you. It was a chocolate strawberry shortcake.
The overall message of this post is that Supermarket desserts can be just as good as anywhere else. Normally I am always for making something myself but semi-homemade can be just as good.
Friday, March 25, 2011
The Skinny Dip
This past weekend I was able to make my five year old niece very excited when I told her about a place in Norfolk called, Skinny Dip. I love this place. First, it serves only frozen yogurt so it is somewhat healthier than your normal ice cream parlor. Second, you can taste test every flavor, serve yourself as much as you want and choose from a very wide assortment of toppings. Let's just say that I was acting very much like my niece, trying to choose between all the flavors and toppings.
Most of our group ended up choosing the strawberry frozen yogurt or the dark chocolate flavor. Where we all differed was in the toppings. You can choose anything from brownies, to granola to fruity pebbles cereal. I chose a cup with brownies on the bottom, followed by strawberry yogurt and topped with hot fudge. Delicious.
Another great thing about Skinny Dip is that they charge you by ounce so you can choose how much or how little you pay by the weight of your cup.
So if you every find yourself in Hampton Roads look for a Skinny Dip and treat yourself to some great frozen yogurt!
Most of our group ended up choosing the strawberry frozen yogurt or the dark chocolate flavor. Where we all differed was in the toppings. You can choose anything from brownies, to granola to fruity pebbles cereal. I chose a cup with brownies on the bottom, followed by strawberry yogurt and topped with hot fudge. Delicious.
Another great thing about Skinny Dip is that they charge you by ounce so you can choose how much or how little you pay by the weight of your cup.
So if you every find yourself in Hampton Roads look for a Skinny Dip and treat yourself to some great frozen yogurt!
Tuesday, March 22, 2011
Food on TV
Over the last few years there have been a sudden influx of cooking shows. There are reality competitions as well as many shows featuring local restaurants and chefs across the country. I for one love most of the shows that are popular. My favorites are Top Chef, Throwdown with Bobby Flay, Man vs. Food and recently Jamie Olivers Food Revolution. At the end of each show I just want to cook and eat. I'm always starving mid way through an episode of Top Chef.
I think these shows have taken good food to the masses and I think that it's wonderful. Jamie Oliver brings healthy food to the world and many of the other shows give people a better understanding of the world of cooking. I also like that these shows introduce us to up and coming chefs and restaurants that we may never have heard of. I know that every time I plan a vacation I look up some of the restaurants and chefs I've seen on Bravo or Food Network and use them as my guideline for vacation eating. There are so many fantastic places out there and I think that everyone should try everything. I apologize if some of you out there are picky eaters but all I have to say is- STOP! You are missing out on so many delicious tastes and experiences.
My question is- what is your favorite TV cooking show?
I think these shows have taken good food to the masses and I think that it's wonderful. Jamie Oliver brings healthy food to the world and many of the other shows give people a better understanding of the world of cooking. I also like that these shows introduce us to up and coming chefs and restaurants that we may never have heard of. I know that every time I plan a vacation I look up some of the restaurants and chefs I've seen on Bravo or Food Network and use them as my guideline for vacation eating. There are so many fantastic places out there and I think that everyone should try everything. I apologize if some of you out there are picky eaters but all I have to say is- STOP! You are missing out on so many delicious tastes and experiences.
My question is- what is your favorite TV cooking show?
Thursday, March 17, 2011
Winter to Spring Sickness
Well the last two weeks have been crazy! I have not been able to post because not only did my entire family, including myself, catch the stomach bug, but we also took a trip home to New Jersey.
I felt very bad about my lack of posts but I promise there will be a few new ones coming up all weekend.
Thanks for understanding and I hope the stomach bug has not hit any of you too!
I felt very bad about my lack of posts but I promise there will be a few new ones coming up all weekend.
Thanks for understanding and I hope the stomach bug has not hit any of you too!
Sunday, March 6, 2011
Healthy Baking
Lately I have been reading a lot about healthy baking. Just this weekend I bought the current issue of Food & Wine Magazine that devoted it's entire issue to healthy eating. There was a very interesting section on Healthy Baking. It seems, and not too surprising, that most pastry chefs and bakers are overweight. It's hard to stay away from sweets when you are making them all day.
The magazine gave us the "bad" version of a dish and then a healthy version. Sometimes if you just change the smallest thing, your dessert can be better for you. Try using whole wheat flour instead of white or instead of granulated sugar, use brown sugar or agave nectar or honey.
Baking for people with allergies is a totally different story. I am looking forward to taking classes this summer on not only healthy baking but also baking for people with allergies. This means no nuts and everything gluten free and sometimes no dairy either. I will of course let you know how it goes. I think it's important to learn these things and have them available. Just because you are allergic to milk or gluten doesn't mean you can't enjoy a great dessert.
The magazine gave us the "bad" version of a dish and then a healthy version. Sometimes if you just change the smallest thing, your dessert can be better for you. Try using whole wheat flour instead of white or instead of granulated sugar, use brown sugar or agave nectar or honey.
Baking for people with allergies is a totally different story. I am looking forward to taking classes this summer on not only healthy baking but also baking for people with allergies. This means no nuts and everything gluten free and sometimes no dairy either. I will of course let you know how it goes. I think it's important to learn these things and have them available. Just because you are allergic to milk or gluten doesn't mean you can't enjoy a great dessert.
Friday, March 4, 2011
Chocolate Spice Cookies
Yesterday I made some cookies for my weekly girls night. I thought they came out pretty well, but slightly dry. I still need to work on the cooking time and maybe add a little butter. They started as chocolate drop cookies but then I decided to add some spice. In the end I think I could have added some more of the spices. Overall though, nice chocolate cookies that would go well with coffee, tea or a tall glass of milk!
Chocolate Spice Cookies
3 cups flour
1/2 cup cocoa powder
2 sticks butter
1 cup sugar
1/2 cup light brown sugar
3 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon salt
1 teaspoon vanilla
Mix flour, salt, spices, baking powder and baking soda in a medium bowl. Cream the sugar and butter in a mixing bowl. Add eggs, beating well. Add vanilla. Finally add the dry ingredients. Use ice cream scooper to scoop dough onto baking sheet.
If you would like you can roll the dough balls into a mixture of sugar and cinnamon before baking.
Bake at 350 for 20 minutes.
Enjoy!
Hint #1: You don't need to sift dry ingredients. After putting them in the bowl just use a whisk to stir and shake the flour mixture. You get the same effect as sifting.
Hint #2: Using an ice cream scooper gives you uniform sized cookies
Chocolate Spice Cookies
3 cups flour
1/2 cup cocoa powder
2 sticks butter
1 cup sugar
1/2 cup light brown sugar
3 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon salt
1 teaspoon vanilla
Mix flour, salt, spices, baking powder and baking soda in a medium bowl. Cream the sugar and butter in a mixing bowl. Add eggs, beating well. Add vanilla. Finally add the dry ingredients. Use ice cream scooper to scoop dough onto baking sheet.
If you would like you can roll the dough balls into a mixture of sugar and cinnamon before baking.
Bake at 350 for 20 minutes.
Enjoy!
Hint #1: You don't need to sift dry ingredients. After putting them in the bowl just use a whisk to stir and shake the flour mixture. You get the same effect as sifting.
Hint #2: Using an ice cream scooper gives you uniform sized cookies
Tuesday, March 1, 2011
Brownies
This past Sunday, for the Academy Awards, I decided to make some fudge brownies. They were going to be an experiment as I was going to try and make something resembling the Pillsbury Sweet Moments Brownie Bites. If you have never tried the Sweet Moments Brownie Bites run to the store right now and buy them. We are obsessed. They are tiny chocolate bites that are perfect for right after dinner. The hardest part is not eating the whole bag in one sitting.
Anyway, the idea was to make a homemade version but I ended up just making straight up fudge brownies, with chocolate chunks and dark chocolate sauce. I think these would have worked as bites as well, but I would have had to make them in a larger, longer pan so they would be thinner.
Here is my Fudge Brownie recipe:
1 stick butter
8 ounces Bittersweet Chocolate
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon salt
Chocolate chunk chips
Dark Chocolate chips
If you want you can give them a little spice by adding 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg
Melt the butter and bittersweet chocolate together in a double boiler. Mix flour and salt together. When butter and chocolate are melted fold in sugar. whisk in eggs and vanilla. Fold in Flour mixture. Pour into pan. Add chocolate chunks on top.
Bake for 35 minutes for softer brownies and 40-45 minutes for cake like brownies.
Take brownies out of oven and let cool.
Melt dark chocolate chips in a double boiler.
Pour over cooled brownies. Cut and enjoy!
Next up on Thursday: Chocolate Spice Cookies and next week, Chocolate Biscotti
Anyway, the idea was to make a homemade version but I ended up just making straight up fudge brownies, with chocolate chunks and dark chocolate sauce. I think these would have worked as bites as well, but I would have had to make them in a larger, longer pan so they would be thinner.
Here is my Fudge Brownie recipe:
1 stick butter
8 ounces Bittersweet Chocolate
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon salt
Chocolate chunk chips
Dark Chocolate chips
If you want you can give them a little spice by adding 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg
Melt the butter and bittersweet chocolate together in a double boiler. Mix flour and salt together. When butter and chocolate are melted fold in sugar. whisk in eggs and vanilla. Fold in Flour mixture. Pour into pan. Add chocolate chunks on top.
Bake for 35 minutes for softer brownies and 40-45 minutes for cake like brownies.
Take brownies out of oven and let cool.
Melt dark chocolate chips in a double boiler.
Pour over cooled brownies. Cut and enjoy!
Next up on Thursday: Chocolate Spice Cookies and next week, Chocolate Biscotti
Sunday, February 27, 2011
Saturday, February 26, 2011
Sugar Cookies Part 2
So the sugar cookies have been rolled out, baked and decorated. Here is what I've learned today:
1. I'm not too sure about Royal Icing. Royal Icing hardens and is used not only to decorate cookies but also as a "glue" to past fondant on cakes and cookies. It is very difficult at first to find a good consistency and I don't really think it tastes all that good. This was the second time I've used Royal Icing and I'm sure it won't be the last but I'm going to look into some new recipes.
2. I can't lie- I am not the best artist when it comes to decorating cookies. Yes I try as hard as I can and its not easy when you are in a time crunch and your baby only wants to be with mommy. Not that I have an ego or anything, but I think the desserts I bake are pretty good and tasty. I also can decorate cupcakes and cakes. When it comes to the artistry of "painting" a cookie I need to practice some more. And I think thats ok. My cookies taste delicious and they look ok, but I want them to look as great as they taste. Who knows- one day I will probably just hire an artist and I can stick to what I do best.
Here are a few hints:
1. When you are rolling out your cookie dough make sure you use enough flour. Put flour under the dough, on top of the dough and on your rolling pin. This will save you from having your cookie stick to the counter and becoming disfigured as you try to pull them up.
2. Take the cookies out of the oven (I bake at 350 degrees for my sugar cookies) when the sides are starting to brown but not the tops. Immediately put them on a cooling rack.
3. Finally, don't worry! In the end as long as they taste good and you are having fun, thats all that matters.
Pictures of my "Cute as a Button" sugar cookies will posted tomorrow morning.
1. I'm not too sure about Royal Icing. Royal Icing hardens and is used not only to decorate cookies but also as a "glue" to past fondant on cakes and cookies. It is very difficult at first to find a good consistency and I don't really think it tastes all that good. This was the second time I've used Royal Icing and I'm sure it won't be the last but I'm going to look into some new recipes.
2. I can't lie- I am not the best artist when it comes to decorating cookies. Yes I try as hard as I can and its not easy when you are in a time crunch and your baby only wants to be with mommy. Not that I have an ego or anything, but I think the desserts I bake are pretty good and tasty. I also can decorate cupcakes and cakes. When it comes to the artistry of "painting" a cookie I need to practice some more. And I think thats ok. My cookies taste delicious and they look ok, but I want them to look as great as they taste. Who knows- one day I will probably just hire an artist and I can stick to what I do best.
Here are a few hints:
1. When you are rolling out your cookie dough make sure you use enough flour. Put flour under the dough, on top of the dough and on your rolling pin. This will save you from having your cookie stick to the counter and becoming disfigured as you try to pull them up.
2. Take the cookies out of the oven (I bake at 350 degrees for my sugar cookies) when the sides are starting to brown but not the tops. Immediately put them on a cooling rack.
3. Finally, don't worry! In the end as long as they taste good and you are having fun, thats all that matters.
Pictures of my "Cute as a Button" sugar cookies will posted tomorrow morning.
Thursday, February 24, 2011
Sugar Cookies
Sugar cookies are one of the most basic cookies but one of the easiest to mess up. Cookies in general are somewhat difficult, as there are so many different ways to eat them. Do you want chewy or crispy? Large or bite size? With nuts or without nuts?
Sugar cookies are a little different because there is normally just one way to make them. They need to be hard enough to use cookie cutters but not to much that they come out dry and brittle. I will be attending a baby shower this weekend and I will bringing button shaped sugar cookies for the theme "cute as a button." I will be sure to post pictures when they are completed. I made the dough tonight so it can harden in the fridge overnight. Tomorrow I will bake and Saturday I will decorate. Here is the recipe I used tonight.
Sugar Cookies
Depending on size of cookie cutter this recipe can make up to 3 dozen cookies
3 cups flour
1/4 teaspoon salt
2 sticks of butter
1 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon or 1 teaspoon lemon zest (depends on what you like)
Mix the flour and salt together in a medium size bowl
Cream the butter and sugar in your mixer for about 4 minutes
Add vanilla, egg and lemon zest to mixer
When all ingredients are mixed, add flour to mixture
Mix until ingredients are just combined
Divide dough into two disks, wrap with saran wrap. Make sure to press out air bubbles. Place in fridge to harden at least 30 minutes or overnight. Dough can also be frozen for up to one month.
I add lemon zest because I think it gives the cookies a nice zing, but you don't have to add the zest. If not using zest add another 1/2 teaspoon of vanilla. You can also add another flavor you like, maybe orange or grapefruit zest.
More tomorrow on rolling, cutting and baking!
Sugar cookies are a little different because there is normally just one way to make them. They need to be hard enough to use cookie cutters but not to much that they come out dry and brittle. I will be attending a baby shower this weekend and I will bringing button shaped sugar cookies for the theme "cute as a button." I will be sure to post pictures when they are completed. I made the dough tonight so it can harden in the fridge overnight. Tomorrow I will bake and Saturday I will decorate. Here is the recipe I used tonight.
Sugar Cookies
Depending on size of cookie cutter this recipe can make up to 3 dozen cookies
3 cups flour
1/4 teaspoon salt
2 sticks of butter
1 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon or 1 teaspoon lemon zest (depends on what you like)
Mix the flour and salt together in a medium size bowl
Cream the butter and sugar in your mixer for about 4 minutes
Add vanilla, egg and lemon zest to mixer
When all ingredients are mixed, add flour to mixture
Mix until ingredients are just combined
Divide dough into two disks, wrap with saran wrap. Make sure to press out air bubbles. Place in fridge to harden at least 30 minutes or overnight. Dough can also be frozen for up to one month.
I add lemon zest because I think it gives the cookies a nice zing, but you don't have to add the zest. If not using zest add another 1/2 teaspoon of vanilla. You can also add another flavor you like, maybe orange or grapefruit zest.
More tomorrow on rolling, cutting and baking!
Tuesday, February 22, 2011
Cold Stone Creamery
So this weekend I took my first trip ever to Cold Stone Creamery. This is quite the ice cream store. Immediately I felt overwhelmed by my choices. The ice cream flavor was easy to choose, Strawberry for me. What took me so long to decide were my topping choices. And then I questioned if I shouldn't just choose one of their signature flavors. I decided in the end to do a mix of both choices. Their Strawberry Shortcake signature mix sounded delicious but I wanted to add and subtract some ingredients. I ended up with Strawberry Ice Cream, Graham Cracker Crust, Chocolate Chips and Chocolate Fudge Sauce.
Since I was so full after our Hibachi dinner, and in a rush to get the baby to bed I threw the ice cream in the fridge where it promptly started to melt. A few hours later the ice cream was moved to the freezer. This I think was one the best things that could have happened. The next night when I went to try my first Cold Stone concoction all the graham cracker and chocolate chips had sunk to the bottom and melted that way. What this caused was pretty much a graham cracker and chocolate chip crust with a strawberry ice cream and fudge topping. Absolutely delicious. I don't know if I'll be able to re-create the crust quality but I will absolutely try.
So this week the decision to be made is: what to bake? I'm trying to decide between Crumb Cake and Tartlets...
Since I was so full after our Hibachi dinner, and in a rush to get the baby to bed I threw the ice cream in the fridge where it promptly started to melt. A few hours later the ice cream was moved to the freezer. This I think was one the best things that could have happened. The next night when I went to try my first Cold Stone concoction all the graham cracker and chocolate chips had sunk to the bottom and melted that way. What this caused was pretty much a graham cracker and chocolate chip crust with a strawberry ice cream and fudge topping. Absolutely delicious. I don't know if I'll be able to re-create the crust quality but I will absolutely try.
So this week the decision to be made is: what to bake? I'm trying to decide between Crumb Cake and Tartlets...
Sunday, February 20, 2011
Getting Started
Hello! Welcome to Sweet Lane Desserts. This site is going to be dedicated to anyone who LOVES food. Personally, I love cooking, baking and eating. I am a 27 year old wife and mother who has always loved to bake and cook. I love spending hours making the perfect meal followed by a delectable dessert. I love trying new and different restaurants and testing out unique recipes. My dream is to open my own bakery and cafe and this is the beginning of that dream. I will be posting recipes, photos, advice, reviews of restaurants and bakeries and anything else that crosses my baking path.
Soon I will be selling my bakery items at local farmers markets in Virginia and New Jersey. The goal is to start this summer.
Please bear with me as I work on the logo and redesign of this website and don't forget-
Live life one (or two or three) desserts at a time!
Soon I will be selling my bakery items at local farmers markets in Virginia and New Jersey. The goal is to start this summer.
Please bear with me as I work on the logo and redesign of this website and don't forget-
Live life one (or two or three) desserts at a time!
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