Watermelon Cupcakes

Do you ever find yourself reading a really good book, and say to yourself, "oh, I cannot wait until they make this into a movie"? It is only after you find yourself in a crowded movie theater, with a bucket of greasy popcorn sighing in disappointment (at the mediocre acting), that you finally realize movies cannot compare to books. There have been a select few that have come very close to honoring the book, but most do not come even close. It is sad, because it really takes away from the book.

I cannot begin to name how many book-to-movie endeavors that have left me disappointed. I know in this case, I am not alone. I think there is a reason that this is a common occurrence. I believe that we use a different part of our brains when we are reading a book, and our imaginations create our own perception of the story. Since we all tend to perceive things differently, we end up imagining different views of the story. When we are forced to watch someone else's interpretation, which is entirely different than our own, we find the movie to be a total letdown. The other obvious reason that books are so much better, is because they have to condense so much of the plot to fit the time frame of a movie. I guess there are somethings that are best to be left to the originals: books, music, and Lofthouse cookies.

You know what should not be left original? Frosting! The more you tweak it, the better it is. Did you know that you can give some zip to your icing by adding Kool-Aid? Yep it's true. The sugar drink we all loved as children, has more creative uses. It really kicks up the flavor, and it is super easy to add. All you have do is just pour and stir. It's definitely tangy so, you might want to add it gradually until you find your desired taste. I decided to make watermelon cupcakes since it's summer, and I had a packet of watermelon cherry Kool-Aid lying around. Enjoy!

You will need:
For the cake:
3/4 cup shortening
1 1/2 cups sugar
1/4 tsp watermelon flavor oil (or 1/2 tsp. extract)
2 1/2 cake flour
2 tsp. baking powder
1 cup cold water
4 egg whites

Pre-heat oven to 350 degrees, and line muffin tins.
In a stand mixer, combine sugar and shortening until creamy. 

Add watermelon flavoring

In a seperate bowl, combine flour, salt, and baking soda

Gradually alternate adding the flour mixture and
water to the creamy mixture.

Whip egg whites on high, until stiff peaks are formed.

Add food coloring to cake batter, and fold in the egg whites.

Bake for 20-25 minutes. Allow cupcakes to completely on a wire rack. 

For the Icing:

Vanilla buttercream frosting (prepared)

1 Kool-Aid packet (any flavor)

Pour desired amount of Kool-Aid into frosting
and mix until well blended. Add food coloring.

Pipe frosting on cooled cupcake, and accent with black sprinkles.

Give me S'more Bars

I just love summer. The fact that it is one of my last real "summers", makes it even more meaningful. My carefree days are almost gone forever. It is definitely a bittersweet realization. I am incrediby excited for what the future holds, but with that comes great responsibility.

My sweet tooth will never grow up, though. I still love most of the things that I adored as a child. These bars are great example. I used to be obsessed with the store bought version of these. They are just like S'mores, maybe even better! Beware, they are very addicting. I am not even kidding! Once you make them once, they will become a household staple. The best part about these bars is that you can make them anywhere. No campfire or oven necessary!!

I feel that they are perfect for the Fourth of July, and especially summer. s'mores are a quintessential summer treat. There is nothing better than sitting and gazing at the twinkling stars while enjoying a gooey s'more. These bars envelop all of the key ingredients of a s'more. The first time I made these, I did not freeze the mini chocolate chips, and they became a melty mess. I highly recommend that you place them in the freezer before hand. They are also perfect for a summer BBQ. Just be ready for everyone to ask you for the recipe!

You will need:

1 (12 oz.) box of Golden Grahams

1 (10 oz.) bag of mini marshmallows

2 cups mini chocolate chips (divided)

1/2 tsp vanilla

6 tbsp. butter or Margarine

A pinch of sea salt

Non-stick cooking spray

Wax paper (optional)

Recipe adapted from: Copy Kat

Spray a 9x13in. pan with non-stick cooking spray, and place chocolate chips in the freezer.
 Meanwhile, melt the butter in a double broiler.

Add mini marshmallows

Once the marshmallows are melted and the mixture is creamy,
add vanilla extract and sea salt.

Place golden grahams in a bowl, and pour marshmallow mixture.

Stir until well-combined. 

Add 1 cup of mini chocolate chips. 

Press mixture into the greased pan, using a piece of wax paper to keep bars from sticking.
This will create an even layer. 

Cut into bars, and serve. 

Summer Fair...hush puppies

I am going to let you in on a really great recipe. It's a family recipe, that is too good not to pass on. Have you ever had hush puppies( a.k.a corn fritters)? If you haven't, you are truly missing out. They are a southern staple that is perfect for summer.  They are very simple to make, but you definitely need a deep fryer to make them. The key is to incorporate enough air into the batter. Grab a glass of sweet tea, and enjoy these little fritters!

You will need:
1 cup of creamed style corn
1 large egg
1 cup all-purpose flour
1 tsp. sugar
3/4 tsp. baking powder
1/2 tsp. salt
powdered sugar
vegtable oil (for frying)
Deep fryer

Heat oil to 350 degrees, and blend creamed corn and egg together. 

Stir together flour, sugar, salt, and baking powder.

Add corn mixture to flour mixture. Blend until combined. 

Drop batter into the oil around the size of 1/8 cup. Fry until golden brown. 

Line plate with paper towels and allow fritters to slightly cool
 before dusting with powdered sugar. 

Dust with powdered sugar or serve with maple syrup.

Sugar Cookie Bars

How is even possible my birthday is already here again?!? It seems like yesterday I was celebrating my 24th birthday. I seriously Cannot believe how fast this year has gone. I feel like I have done many things I can be proud of, but I always feel I haven't done enough when my birthday rolls around. I think we all tend to do that. As we get older, we feel like we are running out of time, and we need to make the most of our lives. I always been into setting goals for myself. I have a pretty extensive bucket list in-the-works.

 I am actually getting to fulfill one of the things on my bucket list right now, which is going to Russia and visiting many of the royal palaces. It has always been my dream to go Russia, and I will actually get to be there for my birthday! As a little birthday treat, I decided to go easy on myself. These bars are just like sugar cookies without all of the work. The frosting I chose is very sweet, but it complements the bars perfectly. You can use any kind of frosting you prefer,though. I think these bars are best when they are a little doughy, otherwise they can get on the drier side and a little cakey. They are so simple yet so good. Enjoy!

Cookie bar recipe adapted from: Recipe Girl

You will need: 

1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda

Preheat oven to 375 degrees and line a baking sheet or dish (13x18) .
Spray with non-stick cooking sprayMix together butter and sugar.
 Add eggs one at a time. Finally, add almond extract. 

Add flour, salt, and baking soda. Blend just until combined. 

Press dough into the bottom of the baking sheet. Bake for 10-12 minutes.
Be careful not to over-bake, or the bars will become to cakey and dry.

Test bars with a toothpick, to ensure their doneness.
If it comes out clean they are done. Allow to completely cool before frosting.

For Frosting:

3 sticks of salted butter

3 1/2+ cups of confectioners sugar (If you like sweeter frosting add more)

1/8 cup of heavy cream 

2 tsp. of almond extract.

Beat SALTED (it really makes a difference)butter on medium
 speed for 3 minutes until creamy.
Add 1 cup at a time confectioners sugar, and reduce speed until combined.
Beat for another 3 minutes.

Add heavy cream and beat for 5 minutes, or until frosting is fluffy.
Be sure to sample the frosting, to ensure the right taste and consistency. 

Add desired food coloring. 

Spread frosting on cooled bars.

Top with sprinkles

Cut into bars and serve!

Salted Caramel Shortbread Bars

I cannot believe I am finishing the last class of my college career. It seems like I was just graduating high school. It is a very bittersweet feeling. I am very excited about the future, don't get me wrong.  I am also sad to be ending another chapter in my life. It is also hard to leave my school, when I see its rapid and constant expansion. I must say, the senioritis is definitely starting to kick in. I am very glad that I do not have to take a final in my last class. It would be very difficult for me, at this point.

I decided I wanted to reward myself for all of my hard work. I love Twix bars, so when I found this recipe, I knew I just had to make them. They are very rich and indulgent, which is perfect for a little graduation treat. They have a shortbread crust, which can turn out very crumbly (if your ingredients are not measured correctly). They are then, layered with silky smooth caramel and rich milk chocolate. I decided to top the bars with a touch of sea salt. I am currently obsessed with sweet/salty foods. I love the depth the sea salt adds to the bars. It really brings out their caramelized flavor. I hope you give these bars a try, when you too would like to reward yourself. They are so decadent, and better than any store-bought Twix bar.

Recipe adapted from: King Arthur Flour
You will need:

Shortbread layer:
1 cup of salted butter (two sticks)
1 cup of confectioners sugar
2 tsp. vanilla extract
2 cups of all-purpose flour

Caramel layer:
20 oz. (2 cups) of caramel cubed (I used King Arthur Flour's block caramel)
3-31/2 tbsp. heavy cream

Chocolate layer:
18 oz of chocolate chips (milk or bittersweet: depending on preference)
1tbsp. vegetable shortening

Pre-heat oven to 300 degrees, and spray a 9x13in pan/baking dish with non stick cooking spray.

Beat together: butter, sugar and vanilla

Measure flour by scooping with a scooper, to prevent from using too much flour.

Sift flour, and add to sugar mixture

press shortbread dough into the bottom of the baking dish. Prick the dough allover
with a fork, to prevent air bubbles and uneven baking.

Bake for 35-40 min until crust is golden brown. Allow crust to cool completely
before adding caramel layer.

Chop up caramel into cubes. (You can also use the store-bought caramels)

melt caramel and cream slowly, on a double boiler. 

Once caramel is smooth, remove from heat and pour over cooled crust. Place in refrigerator
 for 30 minutes or until set.

place chocolate chips in a microwaveable dish. Microwave chocolate in 30 second intervals,
stirring between each interval. You can also melt the chocolate in a double boiler. 

Pour melted chocolate over caramel layer, and spread to cover bars. (optional: sprinkle sea salt over chocolate)
Place bars back into the refrigerator to allow the chocolate to set. Allow bars to come to room temperature before cutting them.