The doctor was concerned and scheduled the Boy to have an MRI of his brain on Wednesday… scariest few hours of our lives. We got through it together, and thankfully found out that that the scan was clear. The Boy is on day 8 of a fever and we’re still trying to get to the bottom of it (hoping it’s just the virus from hell!). Talk about putting your life into perspective in a matter of seconds. When it comes right down to it, the only thing that really matters are the special people in my life. Not only have I been blessed with an awesome family that keeps me grounded, but also a core group of friends who are there through life’s unpredictable twists and turns. What I hope the boy takes away from this is knowing that his dad and I will always be here for him. The bond that the three of us share is one of the greatest blessings in my life.

Okay… Now, on a much, much lighter note (I promise!), here are some of my favorite holidays recipes. Hope you’re baking up something sweet t!his weekend!

Peppermint Whoopie Pies

Snowflake Cookies

White Chocolate Peppermint Cupcakes

Snowman Brownie Pops

Cranberry Bliss Bars

Peppermint Brownies

Chocolate Covered Oreos

Peanut Butter Chocolate Bark With a Secret Ingredient

Rice Krispie Cupcake Treats

Wishing you a weekend full of happiness!

I made these peppermint bark  cookies last holiday season after seeing a recipe in Gourmet magazine (original recipe posted here). I  decided to try it again with a secret shortcut. This time of year gets crazy, so I embrace any shortcut in the kitchen, as long as it doesn’t compromise the taste. Thanks to Betty… Betty Crocker that is, these cookies are even simpler and equally as yummy as the original recipe.

Here’s how it all comes together:

The secret shortcut involves using a package of Betty Crocker sugar cookie mix. The only other ingredients you use are a stick of butter, an egg, a cup of chocolate chips, and a few candy canes.

The dough comes together quickly with little mess. The trickiest part is smoothing it out in the pan. If you take a handful of dough at a time, flatten in your hands like a pancake and put it in the pan, it works much easier than trying to spread the dough. Don’t skip the parchment paper in the bottom. It allows you to lift it out of the pan and cut it into pieces when it’s done.

Once the dough bakes for about 18 minutes, sprinkle a cup to a cup and a half of chocolate chips on it while it’s still hot and let it sit for three minutes.

After three minutes, the chocolate chips have melted enough making it a cinch to spread on top of the cookie crust.

Immediately, sprinkle with crushed candy canes, and if you like drizzle white chocolate over the top. Put it in the fridge for a half hour or so to set and then cut into pieces.

These cookies can be easily varied. Switch out dark chocolate for semi-sweet, add Reese’s or Oreos instead of candy canes… the sky’s the limit.

I’m hoping to take these to a party tomorrow night with some of my girlfriends. Crossing my fingers the boy feels better, or I’m going to be stuck with two batches of this yumminess! Someone come save me!!

Click here for the printable recipe.

Yes, I made my own birthday cake. Is that wrong? I usually make mini cakes for birthdays, but I decided to go BIG this year because I happen to think 38 is going to be a BIG year. Plus, who doesn’t deserve six layers of chocolate? (okay, let’s not answer that) The boy seemed to have an issue with the fact that I was making myself an enormous birthday cake. I never quite figured out why. Surely,  he recognizes that his mom, who will go to the ends of the earth for him (even in her jammies), is worthy of an enormous cake, right?

In our family, birthdays are kind of a big deal. I know a lot of people who treat their birthday like just another day. How un-fun is that? I am of the philosophy that the entire birth month should involve celebrations. I don’t expect presents, but I do expect to be treated like the Birthday Queen that I am.

I had a great birthday, you know why… I have great friends and family!! Thank you to those who made my special day extra, extra special! You’ve proven that sometimes the simplest of celebrations are the BEST! Who needs real champagne glasses when you’ve got clear, plastic cups! Aside from having to pick my son up at 11:30 at night from his dad’s, in my jammies, it was a perfect night (and the truth is I couldn’t think of a better way to end my birthday night than snuggling my boy and his pup.) Moral of that story… even in the midst of drama, there’s always a silver lining.

I didn’t make just any ordinary cake either. I made my favorite chocolate cake. I love this recipe!! I decorated my cake with ruffles, which is actually much easier than you might think. It’s also very forgiving. I don’t know about you, but I happen to think perfection is totally overrated. To make the ruffles, you use a petal piping tip and pipe in a zig zag motion all around the cake. Melody, from Sweet and Saucy, has a great clip on youtube showing the technique. It’s easier to understand by seeing it in action, than by trying to describe it.  Melody doesn’t just blog about her baking masterpieces, she has her own bakery in Long Beach, California that she opened a few years ago. You must stop in if you’re in the area. The Sweet and Saucy blog is one of my favorites. The cake and dessert table photos are gorgeous!

When my birthday cake was finished, I could not get over how heavy it was. We barely made a dent in it for my birthday dinner, and there was no way I was going to keep a six layer chocolate cake in the house for more than two days. I ended up giving away more than three-quarters of my birthday cake… Spread the love… Spread the calories! (That’s the secret to having a dessert blog and still fitting in your skinny jeans!).

My Favorite Chocolate Cake (From Ina Garten)

printable recipe

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Grease two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Birthday Cake Buttercream (Grinandbakeit)

printable recipe

I like to use this frosting for kids’ birthday parties. I find it is most like what bakeries use. A lot of adults prefer this to traditional buttercream too. This is my dad’s favorite!

1/3 cup butter, softened

1/3 Crisco, softened

pinch of salt

1 1/2 teaspoons vanilla

4-6 tbsp. whipping cream (you can substitute milk or half and half)

4 cups confectioner’s sugar, sifted

In a large bowl, using an electric mixer at medium speed, beat butter and Crisco. Add pinch of salt and vanilla and continue mixing until smooth. Add in sifted confectioner’s sugar one cup at a time, add a tablespoon of whipping cream in between each cup of sugar, scraping the sides of bowl down each time. Gradually beat on low-medium speed well until smooth and fluffy. (The lows speed keeps it from incorporating too much air into the frosting).  To reach the consistency you need, you may need to add more sugar or more whipping cream. Add food coloring and blend well. Remember, gel or paste coloring will darken over time.

I’ll be the first to admit it, I had very low expectations for the Naughty One this weekend. At 25 pounds, I’m pretty sure she was the heaviest wiener dog to run in the wiener dog races this year. She was definitely the chunkiest pup in the 2nd qualifier. It seems that resting and loading up on carbs (her training regimen), wasn’t a bad way to prepare. Winnie came in second place in her race and beat out 8 in-shape wieners.  Hooray Winnie! The rotisserie chicken the boy was holding at the finish line was her incentive.

Thanks to our friends and family for coming out to cheer her on and sharing in our fun night. Winnie easily gets the first place prize for the biggest fan club in attendance. Team Winnie had over 50 people rooting for her. We also had the funniest shirts! Thank you to my Big Sis for coming up with the idea. I wish you could  have been there with us!

We brought in wine and frozen margaritas and yummy appetizers. It wouldn’t be a party without cupcakes and cookie favors though, right? I made chocolate and vanilla cupcakes with “Team Winnie” cupcake topper flags for dessert. All of her fans were given Winnie cookie favors at the end of the night (photos still to come).

I think this was our best night at the races yet!

More to share tomorrow! Hope your week is off to a GREAT start!

For more info. on how to create any of the desserts above, click on the links listed below for detailed posts.

Top row: monogrammed brownie pops, hydrangea cupcakes  Bottom row: Chocolate-covered strawberries, wedding dress cookie favors

A few weeks ago, pre-4th of July craziness, my mom hosted a bridal shower for her friend, Peggy’s future daughter-in-law, Dara. Guess who got to make the desserts… me! This wasn’t your ordinary bridal shower, but my mom is not one to throw an ordinary party. Everything is always amazing and over the top. She used fresh hydrangeas from her yard for the centerpiece on the dessert table. I love how she used her punch bowl  and a tall vase to create the beautiful arrangement. Lavender and white was the color scheme.

Here’s where it’s a little out of the ordinary… the party took place in the evening and the guests played Bunco at a bridal shower. Strange, you’re thinking? Having survived being the center of attention at a couple of baby showers and wedding showers and lived to tell about it, I happen to think this is a fabulous idea. Personally,  I don’t do well with everyone sitting around watching me, “Oooh” and “Ahhh” over every present. That is primarily what I don’t like about showers  (Oh, and the ridiculous games too. Really, what pregnant lady wants people cutting the length of a string to predict the circumference of her belly when she’s eight months pregnant. That is just cruel if you ask me.). Bunco at a bridal shower allowed the bride-to-be and all of the guests to move around and get to know each other and have some fun.

There was one more dessert that happens to be a personal favorite… white chocolate mousse. It looked fabulous served in these mini crystal star bowls. Chocolate mousse is one of those fancy desserts that anyone can make if the steps are carefully followed. The first time I made it I couldn’t believe how easily something so decadent could come together. Do not be scared to try this if you haven’t made chocolate mousse before. It is totally worth it!

White Chocolate Mousse

1/2 cup water

2 tsp. unflavored gelatin

1/2 cup whole milk

10 oz. white chocolate, broken up (I use the Lindt chocolate.)

3 cups heavy cream

fresh raspberries

 Sprinkle gelatin over cold water to soften (1-2 minutes). Microwave on high for 30 seconds. Allow to stand for 2 minutes. Bring milk to a simmer in a small saucepan. Remove from heat and add chocolate. Stir until chocolate is melted and smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened (about 10 minutes). Whip cream until stiff peaks hold their shape. Fold white chocolate mixture into whipping cream. Refrigerate until ready to serve. Garnish with fresh raspberries.