Orange Cake Truffles

Orange Supreme Cake Mix

Orange Flavored Frosting

Milk and White Chocolate Chips

recipe below

Triple Chocolate Fudge Cake Truffles

Triple Chocolate Fudge Cake

Triple Chocolate Fudge Frosting

Milk Chocolate Chips


Recipe Below

Lemon Cake Truffles

Lemon Cake Mix

Lemon Frosting

White Chocolate Chips

Sprinkles


Recipe below

BlackBerry Ice Cream

Ingredients

2 cups fresh blackberries, rinsed

1 cup sugar, divided

1 egg yolk

1 cup half-and-half

1 cup whipping cream

1/8 teaspoon cinnamon

Directions


1Mix blackberries and 1/2 cup sugar in small saucepan. Bring to low boil, simmer 5 minutes to dissolve sugar and break up berries. Cool slightly. Puree in blender. Press puree through fine sieve to remove seeds. Discard seeds. Set puree aside.



2Mix egg yolk, remaining 1/2 cup sugar, and 1/2 cup half and half in a small saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens slightly (about 5 min).


3Whisk remaining half and half, all of cream and cinnamon and vanilla into cooked mixture. Whisk in blackberry puree.


4Cool and chill the ice cream base mixture for 1-2 hours or overnight.


5Pour cold mixture into electric ice cream machine and process according to manufacturer's directions (takes about 25 minutes in my Cuisinart electric ice cream maker).

BlackBerry Pie

Blackberry Pie

Made fresh by yours truly!

INGREDIENTS

4 cups fresh blackberries

1/2 cup white sugar

1/2 cup all-purpose flour

1 recipe pastry for a 9 inch double crust pie

2 tablespoons milk

1/4 cup white sugar

DIRECTIONS

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

Key Lime Pie Cupcakes

These cupcakes were cute. but there was nothing special to the recipe, just a little key lime zest and juice... and a cream cheese filling.

New York Cheesecake

New York Cheesecake, with Blackberry sauce

This was my first whole cheesecake, and it turned out perfectly, except for a crack on top. That was expected though, because i didnt have a water bath in the over. The flavor was perfect, and so was the texture!

INGREDIENTS (Nutrition)

15 graham crackers, crushed

2 tablespoons butter, melted

4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Carrot Cake Cookies with Orange Cream Cheese Frosting

These are big bites of heaven! soo fantastic!

Ingredients

1 cup packed light-brown sugar

1 cup granulated sugar

1/2 pound (2 sticks) unsalted butter, room temperature

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

2 cups old-fashioned rolled oats

1 1/2 cups finely grated carrots

Orange Cream Cheese Frosting

1/4 cup butter (1 half stick butter)

1 (8 ounce) package cream cheese, room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

1 teaspoon freshly squeezed orange juice

1 teaspoon grated orange peel

For Frosting:.

In large bowl, cream butter and cream cheese until fluffy.

Add vanilla, powdered sugar, orange juice and orange peel.

Mix until smooth.

<3 Ayu

I love Ayumi Hamasaki. And i love her hair in these pictures ! *sigh*

Adagio For Strings- Dj Tiesto 2008 USC 11 Seattle WA

I also filmed this too! Its Pretty bad ass. Adagio for Strings

Kevin Energy- Live Seattle Wa February 2008

I filmed this video, thank you very much :)

My Cute Puppy Ginger

She doesn't like the kill bill whistle song. its cute

My ideal Boyfriend

Right here. Cloud Strife. I dont care if he is a video game charecter, hes hot and bad ass!

*sigh*

Chewy Chocolate Chip Cookies

My Big, Fat, Chocolate Cookie. ( Recipe from Tyler Florence)

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped

Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.

To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets

Caramel Apple Pie with Grahm Cracker Filling

(Recipe courtesy David Armes)

Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons ice cold water

Topping:
2/3 cup crushed cinnamon graham crackers
1/4 cup packed brown sugar
3 tablespoon all-purpose flour
1/3 cup butter

Apple Filling:
6 to 8 apples, peeled and sliced, about 5 cups
1 1/2 teaspoons lemon juice
1 cup sugar
6 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon

Egg Wash:
1 egg, beaten with 1 tablespoon water

Garnish:
1/4 cup Caramel Butterscotch Ice Cream Topping
Caramel Pecan Whipped Cream, recipe follows

Preheat oven to 375 degrees F.

Crust:
Mix flour and salt. Cut in shortening until mixture resembles course ground cornmeal. Add water 1 tablespoon at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. Roll out last 1/3 of dough and cut into strips for lattice top crust. On parchment paper or cookie sheet, weave the strips to form lattice. Set aside.

For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside.

For filling: combine apples, lemon juice, sugar, flour, and cinnamon. Spoon apple filling into crust.

Sprinkle cracker topping over apples.

Slide lattice crust over top of pie. Fold edges of bottom crust over ends of lattice crust, pressing to seal. Brush lattice strips with egg wash.

Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned. While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping. Cool the pie before serving. Top with Caramel Pecan Cream Sauce

Creme Brulee Pie ( My signature dish! )

3 tablespoons cornstarch
1 2/3 cups heavy cream
1 (14-ounce) can sweetened condensed milk
3 egg yolks, beaten
1 tablespoons butter
1 tablespoon vanilla extract
1 (9-inch) pastry shell, baked and cooled
1/4 to 1/3 cup sugar
Sweetened whipped cream, to garnish


In a heavy saucepan, dissolve the cornstarch in the cream; stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat add butter and vanilla. Pour into pastry shell and chill for 2 or more hours. Top with sugar and brown under the broiler. Garnish with sweetened whipped cream around the edge. Refrigerate leftovers.

Caramel Pecan Pie Tartlets

1 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, slightly beaten
+
12 vanilla caramels, unwrapped
1 tablespoon milk

. Heat oven to 350ºF. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
2. In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
3. Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
4. In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.

Hamburger Birthday Cake

Ingredients:

Bottom "Bun"= yellow cake box mix

Middle "hamburger patty"= Brownie Fudge Box mix

Top "bun"= Yellow cake box mix.

White Frosting

Brown Food Coloring

Chocolate Chip frosting

Marshmallow Creme

Coconut

Slivered Almonds

Red, Yellow Sparkling edible food gel

Sugar cookie dough

Powdered Sugar

Food colorings red and green

Directions.

1) First off, take a 9" round cake pan and bake the first layer of the cake. that would be using the yellow cake mix for the bottom bun. let first layer cool on a rack.

2) Next, take the round 9" cake pan, and bake the brownie mix according to the box directions in it. cool on a wire rack when it is done.

3) Next get a glass pyrex bowl, about the same diameter as the 9" cake pans. make sure to butter and flour it so the cake wont stick to it. fill it with the mix, and bake as directed on the box. cool on a wire rack when its done.

4) roll out the sugar cookie dough, and either use cookie cutters that resemble lettuce and tomatoes, or get creative and shape them yourself. cool according to directions. when the cookies are done, mix up a seperate bowl of powdered sugar and water. color the glaze with either red, or green food coloring, then glaze the cookies.

***

now its time to assemble.

put the first layer of yellow cake onto your serving tray. set it on parchment paper so you dont get frosting all over your serving tray. Take your white frosting, tint it brown, and frost this layer.

Next carefully place the brownie layer on top of the first layer. Frost it using the Chocolate chip frosting. For added texture to make the "patty" look meaty, i mixed in shredded coconut into the frosting. it was a little hard to spread it, but doable.

Next take the marshmallow cream and put it on top of the frosted brownie layer. Be careful it can get a little out of hand when it starts to warm up. it will drip down the sides of the patty, and it looks like mayonaise.

next add the colored glazed sugar cookies.

next add the last top rounded layer. Frost the top layer with more brown tinted frosting. Add slivered almonds for the "sesame seed" look.

Take your yellow and red food gel and squirt it on to look like mustard and ketchup.

now you have a beautiful hamburger cake!

this took me five hours to finish!

Chocolate Covered Birthday Cake Truffles

Birthday Cake Truffles

These are delicious and cheap and easy to make. They are fun too! You can get really creative with these, and use any kind of cake mix, frosting, and chocolate you want :)

Ingredients:

1) Cake- as made per directions on box

2) Frosting- whatever flavor you like

3) Chocolate-whatever kind you like

Directions:

Bake the cake according to the box. When it comes out of the oven all hot, smash up the entire thing with a fork.

Dump the entire can of frosting into the cake, and saturate thouroughly

Use an ice cream scoop, or something to measure equal pieces, and roll up scoops into balls.

Put the balls into the Freezer or fridge when your done, so they can harden up

Melt some chocolate in a bowl in the microwave on 30 second intervals until the chocolate melts. Add some shortening into the chocolate.

Then Dip the cold balls of cake into the chocolate, shake off the extra chocolate, place on a sheet, put back in the fridge to harden up!

and there you have it! birthday cake truffles!

<3

White Chocolate Covered Oreo Truffles

These little babies are sooo good and cheap and easy to make too! they were definatly a hit, i will make them again for sure!

Ingredients:

1 Box Oreos

1 pkg Cream Cheese

1 bag of chocolate

Directions:

Completly smash/ mash the oreos however you can. I used a food processor.

Put them in a bowl, and add room temperature cream cheese.

Mix thoroughly

Take the mixture and form into the same size balls. i used an ice cream scoop.

put in the fridge to get cold.

Melt down your chocolate in the microwave(with a little shortening) on 30 second intervals until chocolate is melted

Dip the balls in melted chocolate, and tap to shake off the excess chocolate.

put back in the fridge to harden up.

and thats all there is to it!

Chocolate Covered Cheesecake Pops

These puppys are a lot of work, but totally amazing.

(this is a large recipe for many pops, i have a smaller one if anyone wants it )

Five 8 ounce

packages of cream cheese, at room temperature


2 cups

granulated sugar


¼ cup

all-purpose flour


¼ tsp

salt


5 large

eggs


2 large

egg yolks


2 tsp

pure vanilla extract


¼ cup

heavy whipping cream




boiling water, as needed


30 to 40 8-inch

lollipop sticks


1 lb

semisweet flavored, milk chocolate flavored, or brightly colored confectionery coating (also known as summer coating or wafer chocolate)






1
Position an oven rack in the middle of the oven and preheat to 325°F. Lightly grease a 10-inch cake pan or a 9 or 10-inch square pan (don't use a springform pan.)

2
In a large bowl, with an electric mixer set at low speed, beat together the cream cheese, sugar, flour and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

3
Pour the cheesecake batter into the cake pan and place in a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 40 minutes.

4
Remove cheesecake from water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

5
When cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the pops, uncovered, until very hard, at least 1 to 2 hours (overnight is best.)

6
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate coating. Place half of the chocolate wafers in a microwave- safe bowl. Microwave on high for 30 seconds. Remove from the microwave and stir. If the chocolate is not completely melted, microwave for 30-second intervals, stirring until smooth.

7
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Hold the pop over the melted chocolate and shake off any excess. Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate wafers as needed.

8
Refrigerate (or freeze) pops for up to 24 hours, until ready to serve.