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.

Tea time: Petit Fours

Is it just me, or does it feel odd that Easter is already over? I can't believe its only the first week in April, and Easter has already passed. It always has a way of throwing me off, whenever it lands at the end of March. I wanted to post this post before Easter, but it kind of snuck up on me. These little treats would work great for a Mother's Day high tea, anyway. I feel that Spring is the perfect time for tea parties. Since the weather is getting warmer (for most of us), the food choices become lighter. That is why I love to make dainty pastel-colored desserts. 

Petit fors have been on my baking bucket list for a while. I was hesitant about using poured fondant, because it is notoriously finicky. I was nervous to even attempt these tricky little cakes. Luckily, I was able to find the best poured fondant recipe ever. Not only does it taste good, but it is also pretty easy to work with. The key is to cover the cake as much as possible, during the first dip. After a few tries, believe me, you'll be a master. 

You will need: 

A Pound cake, or a heavy golden cake.

round or square cutter

raspberry jelly or lemon curd

For the Icing:

                                1 cup (5 ounces) white confectionery coating or white chocolate chips

4 cups (1 pound) confectioner's sugar or glazing sugar

1/4 cup (2 3/4 ounces) light corn syrup

1/4 cup (2 ounces) hot water

1 teaspoon almond xtract

food coloring  

Recipe adapted from: King Arthur Flour

Take cake out of pan, and slice into thick slices. (If loaf style)

Use a cutter to cut cakes into desired shape.

Carefully slice each layer in half. 

Spread a thin layer of filling on bottom and middle cake layer.

Layer three thin slices on top of each other.

Meanwhile, melt white chocolate in microwave (in 30 second intervals). 

In a separate bowl combine: powdered sugar, corn syrup, hot water, and
almond extract. Fold in white chocolate. Stir until smooth. 

Divide icing into separate bowls, and add desired food colors.

 Hold each cake on a fork, and spoon icing over the cakes.
Garnish with an icing flower or other decoration.

Melt some white chocolate wafers and add food coloring.
 Pour it into a plastic bag.

Cut the corner, and pipe a border around each cake. 

Allow fondant to set for several hours. Store cakes at room
 temperature. Cover loosely with foil, to prevent fondant from
becoming tacky (which will happen if cakes are refrigerated
or stored in an air-tight container).