Olive You - Valentines Day Cookies

How fabulous are these Olive You Cookies I found on Bake at 350's Blog!


Perfect Valentines Dy treat for the classy little get together. Light hearted and clever with the element of surprise, and they double as a conversational piece!

This recipe can be found on the Bake at 350 Blog along with more darling Valentines Day dessert ideas. We want to hear from you. What is your Valentines Day delight? Leave us a comment or email us and we would love to hear your sweet treat gestures this Valentines Day!

Bake At 350 Olive You Cookie Recipe
 Be My Valentine Sugar Cookies

I found these absolutely darling Valentines Day cookies on Bakerella.com. They look like they were created by cupid himself. Check out this recipe for Vanilla-Almond Sugar Cookies with Fondant Icing.




 Vanilla-Almond Sugar Cookies

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
 2 sticks (salted) butter, cold
 1 egg
 3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.






Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (put in the freezer for 5 min.) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Now for the fun part. Bakerella used these darling charms to and pressed them into colored fondant. You can virtually use any color fondant to achieve your Valentines Day look.

 She started by coloring her fondant and then rolling it out thin. The then pressed the fondant with the large charm. And last she used a cookie cutter to cut the edges smooth.


Finally she applied the fondant to each cookie. She took a thin layer of a sticky frosting to be the adhesive for the fondant and then applied the fondant to each cookie.


And how cute are these fondant topped cupcakes!



Holiday Cake Pops!


I had to check out the Bakerella website this holiday season because I knew she'd have some adorable holiday cake pop ideas. These babies are sure to impress at your holiday parties and with these easy step by step instructions. I am posting a variety of holiday styles. Send us pictures! Email me so I can post your holiday cake pop creations! jessica.macdonald@mail.com

Basic Cake Pop Instructions:

1 box cake mix (cook as directed on box for 13 X 9 cake)

1 can frosting (16 oz.)

Wax paper

Lollipop sticks


After cake is cooked and cooled completely, crumble into large bowl.

Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)

Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)

Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)

Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)

Place them in the freezer for a little while to firm up.

Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.

Place in a styrofoam block to dry.

Frosty The Snowman:

White candy melts

White confetti sprinkles

Red mini M&M’s

Black edible ink pen

Red edible ink pen

Black candy color

Pink jumbo confetti sprinkles (You can find jumbo flower sprinkles and you can skip drawing the petals. I just didn’t have any on hand.

Blue confetti sprinkles

Toothpicks

Orange gumdrops

Japanese somen noodles (you can also use pasta, it’s just a little thicker.)

Disc candy mold

Cordial cup candy mold

Reese’s (optional)



Prepare the hats first. Melt candy coating and add candy coloring until the desired shade of gray is achieved.

Pour coating in the molds and place in the freezer for a few minutes to set.



When completely dry, remove and attach the top of the hat to the base by using some melted candy coating.


Then attach a pink jumbo sprinkle to the hat using a small amount of candy coating. Next attach a smaller blue confetti sprinkle on top of the pink one. If you can find jumbo flower sprinkles, you can skip drawing the petals on.

With a black edible ink pen draw on the hat details if you like. But be prepared to suck up the ink in your edible in pens.

Now dip the cake pops in white candy coating. Before the coating sets, attach the hats to the snowman head.

Use a new block of styrofoam… one that hasn’t been used for cake pops before. Because you will want these to stand straight up due to the weight of the hat. If you use old styrofoam, the integrity of the holes may be compromised and they might fall over.

When they are completely dry, attach the nose and eyes using more melted candy coating.

Draw on the mouths and the eye details with the black edible ink pen.

Then cut some orange gumdrops into smaller shapes.

Use a toothpick to drill a small hole in the cake pop mouth.

Break noodles down into one inch pieces and insert one end into the gumdrop shape and the other into the mouth for pipes. By the way these will be extremely delicate, so space them out in the styrofoam.

Note: you can also drill holes into a wood block to guarantee straight holes.

Snowmen:


White candy melts


Black confetti sprinkles

Orange sunflower seeds

Black edible ink pen

Regular Oreos

Miniature Oreos

Toothpicks

Styrofoam block



Prepare the hats first. Separate Oreos and remove the creme center. The miniature Oreos can get a lot of crumbs stuck to the side of the creme center, so take a toothpick and scrape the surface off for a white edge.



Use some of the melted coating to attach the miniature Oreo to the regular size Oreo half and set aside.

Dip the cake pops and while the coating is still wet, attach the sunflower seed nose and the Oreo hat and let dry.

Then attach the confetti sprinkle eyes by dotting on a small amount of coating with a toothpick and attach the sprinkles.

Draw the mouths with the edible ink pen and let dry standing in a styrofoam block.

And voila … Snowman Cake Pops

Reindeer



Heads: Chocolate Candy Melts

Antlers: ABC Pretzels I found at the World Market chain. The E, F, and Y letters work great. (If you can’t find these, just use regular or mini pretzel twists and break them in half for a pair of antlers.)

Noses: Red lemon heads, red m&ms, or anything red and round will work, brown m&ms

Eyes: Mini Confetti Sprinkles (the white ones)

Expressions: Americolor Edible Ink Pens (Black)

Paper Lollipop Sticks



Make the reindeers: Make regular cake pops using the chocolate candy melts. You can adhere the antlers while the reindeer pops are still wet or wait until they are dry and then apply a small dab of chocolate to the head to glue the antlers on. Once dry, you can also add the eyes and noses by gluing. Then using the edible ink pen, draw the mouths and dot your eyes.

Santa Hats


Hats: Red Candy Melts and White Candy Melts

Fur: white sugar crystal sprinkles

Balls: white coated expresso beans, gumballs, yogurt covered peanuts will work

Paper Lollipop Sticks



Make the Hats: Make a cone shape instead of a ball. Put in the freezer until firm. Then, holding the top part of the hat, dip the bottoms in white candy melts, insert the lollipop stick and set in a styrofoam block to dry. Once dry, dip the tops in red candy melts so that it meets where the white ends. Gently place the balls to the top of the hat while still wet. Let them dry. Then, use a toothpick to generously dab more white candy melts all around the bottom of the hat. While still wet, sprinkle the sugar crystals on.
Christmas Trees


Trees: Green Candy Melts

Stars: Jumbo Star Sprinkles

Ornaments: Rainbow chip sprinkles

Paper Lollipop Sticks

Decorate the trees: Make a cone shape instead of a ball and insert the lollipop sticks as usual. Place in the freezer until firm. Dip the entire tree in green candy melts. While still wet, you can use a toothpick to create the branches. When the trees are dry, you can also use toothpicks to apply a drop of green melted candy to the tree in the places you want the ornaments to be.
Happy Holidays!


Tis The Season For Sharing

Just thought I'd share our holiday cards with everyone this year! I have had some fun creating holiday cards and Photobooks for the holidays and I thought I'd share the link here in case anyone needs ideas for holiday gifts to give your friends and family.

P.S. Please share your favorite holiday recipes! Email me at jessica.macdonald@mail.com and I'll make sure to post your name with your recipe! Tis the season for sharing :-) Happy Holidays. ~ Miss D'Lish
Joy And Magic Christmas 5x7 folded card
Get custom photo Christmas cards online at Shutterfly.com.
View the entire collection of cards.
Allison Dubois's
Rockin Spagetti Sauce


Today I was lucky enough to nab a great recipe from Allison Dubois on Facebook. Its simple, has awesome ingredients and is perfect for Spagetti, other pastas, chicken or use it as a delicious bread dip

Heres what you'll need:
32 oz. stewed tomatoes
Small can tomato paste
Small can tomato sauce
3 crushed cloves garlic 
t. sugar
t. oregano
t. thyme
t. basil
1 whole bay leaf (remove when sauce is finished)
(most important) 1 c. Merlot or Cabernet.



How to make it:
Simmer over medium heat 30 min., uncover simmer low 10 min. TADA! You can add green pepper or mushroom, hamburger etc. if you want.


THANK YOU ALLISON!! I know what I'm making for dinner tonight!

-Miss D' Lish

Jessica MacDonald Wanna share your rockin spagetti sauce recipe on the miss-d-lish site pretty please ;-) Email me.


Allison DuBois Ok here's my recipe. 32 oz. stewed tomatoes, small can tomato paste, small can tomato sauce, 3 crushed cloves garlic, t. sugar, t. oregano,t. thyme, t. basil, 1 whole bay leaf (remove when sauce is finished) most important 1 c. merlot or cabernet. simmer over medium heat 30 min. uncover simmer low 10 min. TADA! You can add green pepper or mushroom, hamburger etc. if you want.

Pastry Chef, Jason Krause of Crema Coffee and Bakery demonstrates on KOIN Channel 6 (Portland, Oregon) how to make the perfect fresh berry summer pie. Jason's recipe is sure to be a summer hit at your next gathering. Jason also happens to be my cousin, so I happen to know 1st hand how tasty his pastry sensations are. Had to share this tidbit with all of my Miss D'Lish followers, hope you all enjoy.


Fresh Berry Pie

Pie dough

12 oz Flour

2 oz Sugar

6 oz Cold butter

1 Egg yolk

3 oz. Cold water

¼ tsp Salt 


In a mixer bowl combine your flour and sugar and mix together with paddle.

Cut your cold butter into small pieces and add to the flour mixture. With the paddle on slow mix till the resembles corn meal in its texture.

Combine your cold egg yolks, cold water, and salt. Mix

Then slowly add liquids to your dry while mixer is on slow. Mix till the wet and dry just come together. With cold ingredients and not over mixing this helps produce a very flaky pie dough.

Wrap and chill at least 4 hours before rolling out for pie.


Berry filling

(Can be any assortment of fresh berries)

2.25 lbs total berries needed

Set aside 1.25 of the berries washed and on paper towel drying.


Filling

1 lb. Remaining berries

4 oz. Cold water

7 oz. Sugar

1 oz. Corn starch

¼ tsp Salt

1.25 lbs. left over berries

½ oz. Lemon juice

Take the 1 lbs of berries and mash with the cold water in a bowl.

Combine in another bowl the sugar, corn starch, and salt to make sure they don’t clump together. After the dry is mixed together combine to the mashed berries and mix till well incorporated. Place over heat and bring to a boil stirring constantly. Cook at a boil till the liquid from the berries is no longer creamy in color from the corn starch mixture and that the liquid has thickened.

Remove from heat and add the remaining 1.25 lbs of berries and lemon juice. Lightly mix, trying to keep the newly added berries whole or large pieces. Let cool till ready to fill pie.


Pie Assembly

Remove pie dough from refrigerator and roll out to about 1/8 inch thick. Place pie plate on top to rough cut size. Place rolled out dough into pie place and press into the shape of the pie plate. Return to refrigerator.

Pie top is the same as a whole bottom or can be cut into lace and weaved on top of pie after filling has been poured in.

After pie plate with dough in bottom has chilled about 20min fill with filling and top or leave open faced. Roll under edge and crimp to a stylish finish. Egg wash, ( 1 egg and a bit of water mixed together) and bake.

Bake at 400F for about 30-40min. Checking for doneness.

Signs of doneness for pie:

-Filling should just start to boil

-Bottom of pie dough is browned and cooked all the way through. Great if pie plate is glass so you can check.


 Hello Kitty Cake Pop's

In honor of my birthday month I am celebrating with my favorite Bakerella recipe. This recipe is too darn cute to not share.....again. I posted this darling recipe in the past but it's back up for those of you who missed out.

All the Directions and Images Below 
are from the Bakerella Website!





Here’s what you will need:
Boxed Mix: Cake and frosting 
Mini Red m&m's

BASIC CAKE POP HOW TO:
(Whoops…I left the most important ingredient out of the above picture.)
But, take a look below and you can see how perfectly they work for the ears.
  1. After cake is cooked and cooled completely, crumble into large bowl.
  2. Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
  3. Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
  4. Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
  5. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
  6. Place them in the freezer for a little while to firm up.
  7. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
  8. Place in a styrofoam block to dry.
  9. Once dry, draw faces with an edible ink pen and allow ink to dry!
Note: Cake pops are a little more difficult to make than the cupcake pops because of trying to get the candy coating smooth. So, If you haven’t made them before, check out the posts on the Bakerella website for red velvet cake balls and cupcake pops.



  • Shape the Hello Kitty heads into a semi-flat oval shape. Insert tip of lollipop stick into some of the melted candy and insert into the bottom of the Hello Kitty head.
  • Take two white chocolate chips and dip the bottoms in the melted candy and then place/glue them on the top of Hello Kitty head.
  • Stand them up in a styrofoam block to dry. When the ears are firmly attached to the head, dip the entire Hello Kitty head in a bowl of the white melted candy. Make sure the bowl is deep enough so you can get it in one dunk. Then remove and gently tap off any extra coating. This will help smooth it out, too.
  • When the Hello Kitty heads are dry, apply the hearts and m&ms to make a bow and the yellow rainbow chips to make a nose. You can use a toothpick and a little bit of the melted candy to act as the glue.
  • Then, draw the eyes and whiskers on using an black edible ink pen
 

 
MOTHERS DAY COOKIE HATS: 
I scoped out the cutest cookie recipe on one of my very favorite sites, Bakerella. Perfect for a Mother's Day Tea Party! You can change the colors for different themes like Mother's Day, Easter, Showers, Tea Parties Kentucky Derby, Red Hat Society, Mom or Grandma's Birthday and more! 

 Example: These are the cookies Bakerella whipped up! She got the idea from this great cookie book called (Cookie Swap)! Find it on Amazon.


  From the book. Here’s what they are supposed to look like. Gorgeous, huh! These are made using royal icing to coat the hat and pipe the perfect little dots. Fondant is used for the flowers and the bands.

  Time Saver: To save time and to avoid waiting for royal icing to dry you can improvise.. and use fondant; as shown here with tinted and rolled fondant.


Details, Details: Also sugar pearls can be used to add detail. To help them stay in place, Bakerella used the pearls to press indentations around the hat. Then, I put a tiny amount of water on the sugar pearl and placed it in position.

And More Details......  Here they are with and without the tiny pearls. The base of the sugar cookie hats should be rolled thin before baking and the top part of the hat should be thicker to accommodate the fondant band. Bakerella used the shortbread sugar cookie recipe in the book, but feel free to use your own recipe and decorate.

Note: To get the fondant and cookie shapes to match in size, Re-cut the cookies with the cutter when you take them out of the oven and while they were still warm because they will spread a little.

You can attach the fondant to the cookies with a little bit of icing and you can attach the fondant flowers with a little dab of water. Fondant Flowers: Pick up a fondant flower plunger for this cute decoration.

 Whats Mothers Day Without Flowers? 
You can cut shapes out of fondant and by pressing down on the plunger, you can make center indentations… or not. You can also press the plunger into the fondant and remove the flower shape to then press and release onto a sponge or paper towel. This will give the flowers a curved shape. 


 We Call Them Curvy: See how they curve when you press them into a soft surface and release? If you wanted, you could also add sugar pearls to the centers or pipe with icing.

 And.....Voila!!

(Vegan) Vanilla Cupcakes with Fudge Frosting (Meghan Ivey)

serves 12

Cupcakes
2/3 cup hemp or soy milk
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt

Fudge Frosting
1/2 cup (4 ounces) Earth Balance butter
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powder
note: soy milk powder is sold in large amounts, so if you have a bunch left, you can add water to make it into soymilk
If you don't have soy milk powder- the frosting will be fine, just a little runnier.







Directions:
Pre-heat oven to 325 F. Line a 12- cup muffin tin with paper liners. Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little(not really so noticeable though!) Add the agave nectar, oil, vanilla and stir.

In a separate bowl, combine the flours, baking powder, baking soda and salt. Add the wet ingredients to the dry, mixing until no lumps remain.

Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean and the tops are slightly springy. Cool the cupcakes in the pan for 10 to 15 minutes, then cool completely on a baking rack before frosting.

To make the fudge frosting, use a mixer to cream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder. Add in the soy milk powder, and beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets up a little.
Thank you so much to Cupcake Provocateur for donating the adorable Betty Apron in Zebra Safari to our "Sassy Little Cupcake Contest"! If you have not yet checked out their website, YOU MUST! They have the cutest aprons, gifts and tasty treats. Looking for something to get the girl that has everything? You are sure to find something one of a kind at Cupcake Provocateur!





We have a WINNER Boys and Girls! 

The winner of our Sassy Little Cupcake Contest is:

GINA



At blogger profile:  
http://www.blogger.com/profile/00043577683322789925



Gina won a SASSY "Betty Apron" from Cupcake Provocatuer!

Leave her congratulations comments!

Gina you have (7) days to contact us with your address - so we can mail out your prize - congratulations! Thank you for entering!

~Miss D' Lish