Family is the most important thing in this life to me. They are the center of my world and the joy in my life. I'd like to dedicate this post to a family that has inspired me over the last couple years--a family that could use our help. The Hill family is from Orem and their father, Rich, is currently battling cancer. I don't know them personally, though I have taken photography classes from Nicole and I adore her sister Natalie's wit and courage. My local community and faith has benefited from the efforts of these sisters and their parents. Wednesday, November 4, 2009
Cards for Dad - Card Drive
Family is the most important thing in this life to me. They are the center of my world and the joy in my life. I'd like to dedicate this post to a family that has inspired me over the last couple years--a family that could use our help. The Hill family is from Orem and their father, Rich, is currently battling cancer. I don't know them personally, though I have taken photography classes from Nicole and I adore her sister Natalie's wit and courage. My local community and faith has benefited from the efforts of these sisters and their parents. Tuesday, November 3, 2009
Tuesdays with Dorie - Sugar-topped Molasses Cookies


The day I read the November recipes post I knew I had to make these molasses cookies immediately. And I did!
Thankfully I had all the ingredients in my pantry and kitchen. (Which if you ask me, is a great sign of a go-to cookie recipe!) I adore molasses, for some reason it reminds me of memories where I would watch my mom make various dishes--I can just see her pouring the molasses in her yellow measuring cups. The second memory is that of a elementary school teach who always said to doddling students "{insert name} are you slower than molasses in January?" Good times.
A few things about the specific batch I made:
* I opted for a higher amount of pepper and was so happy!
* I refrigerated these overnight and they were very easy to roll into balls
* Used regular granulated sugar, but I bought raw sugar for the next time I make it!
* My family and coworkers gobbled them up.
Since we are now at the beginning of the Holiday season, Tuesday with Dorie bakers are allowed to post the recipes out of order. The Sugar-Topped Molasses recipe is technically supposed to be posted on October 27, so on that date, make sure to visit Pamela's blog, Cookies with Boys for the recipe.
This week's recipe is Chocolate Caramel Chestnut Cake. Which I will make! I've already purchased all the ingredients. I'm just waiting for the right moment. It's a very involved cake...and I'm still recovering from Adam's bday cake, the Cherry-Fudge Brownie Torte and Halloween! :) I'm hoping to post it next Tuesday!
Anyway, be sure to check out the Tuesdays with Dorie blogroll to see which recipes my fellow bakers tried! Here are the options: Chocolate Caramel Chestnut Cake, Cran-Apple Crisps, Sugar-Topped Molasses Cookies and All-in-One Holiday Bundt Cake! It's going to be a fabulous month!
Tuesdays with Dorie - Sugar-topped Molasses Cookies
Monday, November 2, 2009
Like sand through the hourglass...
this isn't a reference to days of our lives.
but
i will tell you
that i was obsessed with that show for one summer
before or after seventh grade.

i bought an hourglass from target today.
it resembles the large size, but has white sand.
I love it.
it's sitting on my desk!
and yes...
it really goes for an hour!
Like sand through the hourglass...
Thursday, October 29, 2009
BYU Light Ranch Dressing
I make special trips to the creamery just for this ranch dressing!

I can't begin to tell you what a huge fan of BYU Creamery Ranch dressing I am!
Since my student days, I've discovered the light version.
It tastes just as good!
I love it on salads, especially with a pinch of red pepper flakes!
Any other fans?
BYU Light Ranch Dressing
Monday, October 26, 2009
Meringue Bones by Martha Stewart

Sweet Bones aka Meringue Bones by Martha Stewart Living
I've had my eyes on this idea since last year.
I just hope I really make them this year.
Would they be so cute, fun and spooky for a Halloween party?
Meringue Bones by Martha Stewart
Friday, October 23, 2009
Have a killer weekend

Have a killer weekend
Thursday, October 22, 2009
A Happy Birthday Cake

Happy Birthday to my amazing husband!
I made this Thibodeaux Chocolate Doberge Cake for him.
Got the recipe for this great cookbook by Nanci Mcdermott called Southern Cakes!
It was absolutely delightful.
I'd share the recipe but my hands would hurt after typing it ;)
I will say this about it
*took 6+ hours
*i sifted the dry ingredients 3 times
* the filling was a very cool and had a pudding-like chocolaty goodness to it
* the frosting was interesting, more like a glaze
* it was delicious
*perfect with ice cream
* it was made with love
A Happy Birthday Cake
Wednesday, October 21, 2009
Shirley J Wednesday - Savory Corn and Pepper Muffins {adapted}
You know I'm all about baking from scratch. But I'm also about convenience and moderation, meaning I can't always bake from scratch nor do I always have the time.1/4 cup corn kernels (add up to 3 tablespoons more if you’d like)–fresh, frozen or canned (in which case they should be drained and patted dry)
1 small jalapeño pepper, seeded, deveined and finely diced
1/4 red bell pepper, seeded, deveined and finely diced
2 tablespoons finely chopped fresh cilantro
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy, and that’s just way it should be. Stir in the corn kernels, jalapeño, red pepper and cilantro. Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Shirley J Wednesday - Savory Corn and Pepper Muffins {adapted}
Tuesday, October 20, 2009
Tuesdays with Dorie - Sweet Potato Biscuits
I'm a sweet potato-lover through and through.So when I made these Sweet Potato Biscuits back in May I was a little disappointed that they were flat!
Don't get me wrong. The flavor was fabulous and I knew the recipe was a keeper but man, I was so sad i had failed at an attempt to have tall, fluffy biscuits.
Fast forward five months when the group actually bakes them...and most everyone seemed to have this problem. Phew. But still, I want to fix the problem. (Though at the moment I am a bit lazy to try the recipe...maybe for Thanksgiving?)
For mine, I used canned sweet potatoes, though I 'd be willing to cook my own next time. I also used my beautiful biscuit cutters from Williams-Sonoma that my mom bought me last year for Christmas.

You can find the recipe at Prudence Pennywise. Be sure to check out the other Tuesday with Dorie baker's blogs here!
Next week: Cherry-Fudge Brownie Torte (it sounds amazing!)
Tuesdays with Dorie - Sweet Potato Biscuits
Monday, October 19, 2009
Saturday Sampler #6 - Union Square

Okay, so I waited so long to post these that they may be out of order. I think I did this one in December and the Dresden Plate block was done in January or February. So as long as it doesn't bother you...it doesn't bother me. Or does it? ;)
Anyway, I really like this block. I love the brown center square and the paisley triangles. Oh how I love paisley.
This block wasn't too bad. Though the smaller triangles on the outside were a bit tricky so I had to be careful. There was quite a lot of info behind this block. But I don't feel like typing it...but you should know it dates back to 1895.
You liking these blocks?
I just love my local quilt shop, American Quilting! This class was a highlight of my year.
Saturday Sampler #6 - Union Square
Friday, October 16, 2009
Wool Applique Ornaments - Fall & Halloween
I've got 6/12 done.
I swear. These projects...I can never keep up with them.
The goal is to get them done by next week so I can enjoy them before I have to take the spooky ones down. :)

You can find these adorable ornaments (and others for each holiday) at American Quilting in Orem, Utah. You can also purchase them online at Under the Garden Moon.
I think they are so fun to make and great homemade decorations.
Happy Friday.
Wool Applique Ornaments - Fall & Halloween
Thursday, October 15, 2009
Saturday Sampler #5 - Dresden Plate

Saturday Sampler #5 - Dresden Plate
Wednesday, October 14, 2009
Shirley J Wednesday - Chicken Cranberry Braid

It's been a LONG time since I've done a Shirley J Wednesday. I owe it to you, myself and to Shirley J! Shirley J has plans to really become active in social media, including YouTube. We've done a few webisodes and I wanted to share one of my favorite recipes with you today in video form!
Shirley J Wednesday - Chicken Cranberry Braid
Tuesday, October 13, 2009
Devil's Food Cupcakes
This next recipe was pretty dang good. It's the devil's food cake. I made it for a family get-together. I didn't make the rich chocolate glaze the recipe suggested, rather I made a simple vanilla bean glaze.
They turned out great! And don't you love the cute cheetah cupcake liners? I bought them at the Sweet Tooth Fairy in Provo.

Devil's Food Cupcakes
from Cupcakes by Shelly Kaldunski
Ingredients:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar (I just love C&H)
4 tbsp unsalted butter, at room temperature
1 large egg, at room temperature
1 tsp vanilla extract
1/2 cup lukewarm water
1/4 cup buttermilk
Makes 12 cupcakes
Directions:
Position a rack in the middle of the oven and preheat to 350*F. Line a standard 12-cup muffin pan with paper or foil liners.
Sift together flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with water and buttermilk, beating on low speed until just combined; scrape down the sides of the bowl as needed. beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Spoon the chocolate glaze (vanilla glaze, in my case) over the cupcakes.
I really thought this was such a great recipe. I am always looking for ways to finish up my buttermilk. I also love that there is only 1 cup flour and only 1 egg and 4 TB butter! So nice. The cake was delicate, subtle and chocolatey.
Speaking of Devil's Food Cake...I want to try this recipe so badly!
Mile-High Devil's Food Cake with Brown Sugar Buttercream on Phemomenon
Devil's Food Cupcakes
Tuesdays with Dorie - Allspice Muffins
Every once in a while I luck out and have already made my "assigned" Tuesdays with Dorie recipe. This week was one of those weeks. The recipe chosen by Grandma's Kitchen Table was Allspice Muffins.One Sunday back in March I had a hankering to make some crumb-topped muffins and looked to Dorie! I was a bit nervous by the title, considering the fact that allspice is a pretty potent little thing!
No fear though. The muffins were very good.
Be sure to check out the recipe on Grandma's Kitchen Table. (The muffins are perfect for week day snacks of weekend brunch!) And check out all the TWD baker's results, here.
Next week: Sweet Potato Biscuits (I've made them already, but can't locate the pictures...so i just may have to make them again!)
Tuesdays with Dorie - Allspice Muffins
Monday, October 12, 2009
Zucchini and Feta Muffins

Last Christmas my sweet little sis got me this cupcake calendar. It's been a great sort of cupcake inspiration and just plain fun. I haven't made as many recipes from it as I've wanted to but I do have a cool one to share with you today.
July 15 featured this Zucchini & Feta Muffins recipe. (the calendar features pound cakes, muffins, petit fours among cupcakes...)
I knew that this recipe would be perfect for using all that zucchini we have from the garden. I'm always looking for ways to use zucchini other than zucchini bread. And I got to use the shred function/attachment on my food processor!
Here's the recipe:
Zucchini and Fetta Muffins
from The Cupcake Calendar by Sellers Publishing, Inc.
Zucchini and Feta Muffins
Friday, October 9, 2009
Happy Anniversary, Mom & Dad!
glad i could be part of a your 39 years together.Happy Anniversary, Mom & Dad!
Pumpkin Cupcake by Cupcake Chic

Pumpkin Cupcake by Cupcake Chic
Wednesday, October 7, 2009
Yes To Carrots

Yes To Carrots
Tuesday, October 6, 2009
Tuesdays with Dorie - Split Level Pudding
I absolutely adored this pudding.Tuesdays with Dorie - Split Level Pudding
Gourmac Cupcake Stacker


I've got 5 sets of 3, so 15 stackers total.
Gourmac Cupcake Stacker
Monday, October 5, 2009
Want to learn how cupcakes are made?
Then you should check out this book I got a few weeks ago! It's absolutely adorable and a great book that allows parents/adults to teach and bond with kids.Chef Joey will show you how to create delicious chocolate cupcakes in a sweet and interactive baking adventure that will bring children and parents together. A great start for beginning bakers, Chef Joey's Cupcake Creation brings fun and innovation to the children's ktichen.
Read more on my Utah Loves Cupcakes blog.
Want to learn how cupcakes are made?
Sunday, October 4, 2009
Mini Football Cupcakes

I've got another cute little treat to add to my tailgate line up! This time in mini form.
I got the idea from simply googling football cupcakes. Then I looked to my Cupcakes cookbook by Shelly Kaldunski for a new recipe. I'm not a huge chocolate mint fan but I'm always looking for ways to force myself out of the norm.
The other perk to this idea was that these were mini-sized cupcakes. I found the mini size to be just the right serving for a tailgate. Don't get me wrong I think cupcakes are perfect treat for any occasion, but when it is hot and you are outside for a long period of time...i think smaller cupcakes are a better option.
Anyway, these turned out great. I decorated them like footballs with my go-to vanilla and chocolate buttercream frosting recipe by Magnolia Bakery. Here's the recipe for all:
Mini Chocolate-Mint Cupcakes
by Shelly Kaldunski from Cupcakes
Ingredients:
4 oz. bittersweet chocolate, chopped (I use Guittard bittersweet)
4 TB unsalted butter, cut into 4 pieces
3/4 cup sugar
2 large eggs, at room temperature
1/2 tsp vanilla extract
1/4 tsp peppermint extract
1/4 tsp salt
1/4 cup plus 2 TB all-purpose flour
Chocolate-Mint Buttercream (I used my own plain chocolate buttercream)
Makes 24 mini cupcakes
Directions:
Position a rack in the middle of the oven and preheat to 350 degrees. Line a 24-cup miniature muffin pan with miniature paper or foil liners. Place the chocoalte and butter in a heatproof bowl set over (but not touching) simmering water in a saucepan; stir frequently until melted and smooth. Remove the bowl from the saucepan; let the mixture cool to room temperature.
Using a wooden spoon, stir the sugar into the melted chocolate mixture. Whisk in the eggs, one at a time, whisking until combined after each addition. Whisk in the vanilla and peppermint extracts and then the salt. Gently fold in the flour; do not over mix.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the tops are crackly and a toothpick inserted int he center of a cupcake comes out with only a few moist crumbs attached, 18-20 minutes (mine were done at 14 minutes!). Let the cupcakes cool completely in the pan on a wire rack, about 45 minutes. Remove the cupcakes from the pan.
Frost the cupcakes with buttercream and serve.
Magnolia Chocolate Buttercream (I halved it for this recipe)
Chocolate Buttercream Icing
Magnolia Bakery
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
INGREDIENTS
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 1/4 cup sifted confectioners sugar
DIRECTIONS
To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.
In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.
Here's what I used to help make, decorate and transport this tailgate treat:
* Wilton 24-count mini cupcake pan for myself for my birthday and used it for this project. I swear, Wilton cupcake/muffin pans have proved to work the best for me.
* Wilton decorating dips to make the football design on top. I think they were the star and the dot. Not sure what numbers.
* Wilton 3-in-1 Cake Caddy - it helped and I LOVE this caddy, but to be honest, i had a few roll over in the car.
Mini Football Cupcakes
Tuesday, September 22, 2009
Tuesdays with Dorie - Cottage Cheese Pufflets
I think it is one of the most perfect foods and I like to eat it with sweet and savory dishes.
Naturally, I was curious and excited to try the Cottage Cheese Pufflet recipe. Especially since it didn't have a picture.

I'll admit, I was a bit intimidated by the recipe because so many people had issues with the dough being so soft while rolling it out. To be honest, I didn't have any problems. I just let it chill for about 4 1/2 hours and it was great.
However, looking at everyone's results, I'm wondering if I failed to roll it thin enough. Either way mine turned out spectacular. I loved the taste and I loved the filling! I used some homemade peach-raspberry jam made with agave nectar, and store-bought apricot and blackberry jams.
Thanks Jacque for choosing this very cool recipe. I can't wait to bake the second half of my batch later this week! (It's in the freezer) Be sure to check out Jacque's blog, Daisy Lane Cakes for the recipe. And don't forget to check the Tuesdays with Dorie blogroll to see my fellow baker's pufflets.
I have to say--I'm very stoked for our the next five week's of baking. I get to make so many great desserts including: Chocolate-Crunched Caramel Tart, Split Level Pudding, Allspice Crumb Muffins, Sweet Potato Biscuits and a Cherry-Fudge Brownie Torte!
Tuesdays with Dorie - Cottage Cheese Pufflets
Monday, September 21, 2009
Giada's Lemon-Basil Potatoes
I saw this potato side dish recipe on Everyday Italian the other day and thought it looked good. The recipe calls for baby new potatoes but I didn't have any on hand so I just used red potatoes.I thought it was a nice change from the usual creamy, fat-infested potato salad. It is light, fresh and nutty. I hope you'll give it a try.
Lemon-Basil Potatoes
by Giada De Laurentiis
Ingredients
* 16 baby new potatoes, halved ( I used 5 medium red potatoes)
* 2 cups low-sodium chicken stock ( I had to use like 8 cups)
* 1/2 cup fresh lemon juice, plus 2 teaspoons
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon kosher salt, plus extra for seasoning
* 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
* 1 teaspoon lemon zest
* 1/4 cup chopped fresh basil leaves
Directions
Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
Drain the potatoes ( I cut mine in 8ths) and place in a serving bowl. Drizzle with the remaining olive oil. (I just didn't have any left over so I drizzles a bunch all over the potatoes) Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.
Giada's Lemon-Basil Potatoes








