Fruity Pebbles Marshmallow Treats

               We all need a little nostalgia in our lives. As we all get older, it's nice to be able to have a little taste of yesterday. Like most children, I was a huge fan of rice krispie treats. I was also a fan of sugar cereal. It's funny how as you age, your palate becomes more sophisticated, and your tolerance of sweetness declines. I still have quite the sweet tooth, but it has become more refined. Well, with exception to this recipe.

           I recently saw an advertisement for "Fruity Pebbles Marshmallow Treats". Something about their artificial quality, seemed to resonate with me. It's two of my childhood favorites combined into one. There really isn't much to these little bars. They are made exactly like your basic rice krispie treat, only with fruity pebbles instead of the unflavored rice cereal. The fun colors are also much more vibrant,  These make a very fun snack for children, although they are not the healthiest option. Everyone needs a little break from reality, here's to nostalgia. 

You will need: 13 ounce box of fruity pebbles, 1/4 cup of butter/margarine (1/2 stick), 10 1/2 ounce (6 cups) package of mini marshmallows,  and white chocolate

Melt butter/margarine in double boiler ( or in bowl over a boiling pot of water) 

Once melted, add marshmallows.

Stir marshmallows until melted. Add cereal, and stir until well combined. 

place mixture into a greased 13x9in. pan. Place wax paper on top of the marshmallow crispy bars, and press to form an even layer.

Melt white chocolate and drizzle over bars. Once the white chocolate is dry, cut into 24 bars.

Recipe adapted from:Postfoods.com

Cotton Candy Rainbow Cupcakes

Normally, I would not choose to feature two cupcake posts in a row, but there was something about these particular cupcakes, that made it impossible to put them off. When I saw them, I instantly knew I had to make them. They are part baking adventure, and part art project. The colors are so fun and vivid (The brighter the better). They almost have a Lisa Frank vibe to them. Remember those colorful folders, trapper keepers, and pencils of yesteryear? Hard to believe there was a time, I actually wanted to be the “next Lisa Frank”, but that’s a whole other story.

 Since it’s July, I thought I’d make cotton candy flavored cupcakes. With the bright colors of the rainbow cupcakes, the cotton candy flavor seemed only logical. Cotton candy reminds me of summer. The smell, the taste, everything about it seems to have a nostalgic feel. It gives off a carnival/boardwalk aura. Though many people think cotton candy is strictly for children, it is actually making quite the comeback. Just visit tastyclouds.com, where you can try their famous“martini puffs”, and choose from over 30 gourmet flavors. 

I used the same recipe as the: oh-la-la-pink-bubblegum-cupcakes , because I figured that there is enough work entailed in making these colorful works of art. The only difference in the cupcakes is that I used cotton candy flavor oil. The key to making these cupcakes is working neatly as possible. The colors may seep through a little, but that’s okay. It’s all in good fun, and you can cover the tops with frosting anyway. You can choose to pipe or spread your frosting. I just effortlessly piped swirls on top of my cupcakes. Rainbow sprinkles make the perfect finishing touch, to these vibrant little treats.

You will need:

Six cups/bowls & spoons

Six different food colors (preferably gel-based food coloring)

Prepared cake batter (with cotton candy flavor oil)

Muffin tins

Cupcake liners (12-24 depending on how full you fill them)

Icing

Sprinkles (optional) 

Pre-heat your oven, and divide cake batter evenly into six cups.

Add desired amount of food coloring to each cup. (The color tends
to fade a little with baking, so make sure you add enough!)

Work backwards: start with the bottom of the rainbow (purple).
 Place a small amount at bottom of liner.

Next, top the purple batter with blue. Be careful not to mix the colors.

Add green ( I used turquoise)
 Note: add layers in small amounts, or you will run out of room for the top colors

Add yellow layer

Add orange layer

Top the cupcake with red ( I used pink instead) and bake as directed.

Baked cupcake 

Makes the liner look tie-dyed

So vivid!

oh là là: Pink Bubblegum Cupcakes

I have come to that point in my life; where birthdays are no longer something I really look forward to anymore. The thought of turning twenty-four actually kinda scares me (my birthday is this month). I know that age probably seems quite young to a lot of people, but I personally thought I would have accomplished a little more, by this time. I am really not one to dwell in the past. I actually tend to live in the future. (I know, something I need to work on) There is something about birthdays that always causes us to look back, and analyze our lives.

            There is something very nostalgic about birthdays. Cake is even more so. Every year of our lives is marked by a birthday cake. It is a tradition we tend to grow old with. More than cringing at the number of candles on the cake, I think it is important to feel blessed for being given another year. Life is much too short to live with regret, or mindlessly dream about uncertain possibilities. We only have so much time to make our mark on the world, so try to make it count. ;-)

            I decided to make the girliest and most stylish cupcakes I could think of: Pink bubblegum cupcakes. I went a little nostalgic with the bubble gum. I was thinking about the bubblegum ice cream I used to get, as a child. You know, the “Pepto Bismol” pink ice cream that was filled with bits of bubblegum? I was also thinking about how trendy gumballs have become, and I thought, why not use that inspiration in a cupcake. I used a box cake mix (gasp!) for these cupcakes. In my defense, you will NOT believe they came from a box. It is lightest, airiest cake ever. Sour cream was used to add moisture and fluffiness to the cake. I used an American butter cream frosting: The best buttercream frosting you will ever tryl (In my opinion, the best homemade frosting.)

 For Decorating: Since I love all things French, I decided to go with a Parisian inspired look.

Recipe was adapted from Wedding Cake 101's:Wedding cake & cupcake recipe

Cupcakes:

Pink Bubblegum Cupcakes

Yield: 36 cupcakes

Prep Time: 15 min

Cook Time: 18 min

Ingredients:

1 (18.25 ounce) box white cake mix
(I only had a 16 oz box of cake, and it worked fine)

1 cup all-purpose flour


1 cup granulated white sugar


3/4 teaspoon salt
1 1/3 cups water


2 Tablespoons vegetable or canola oil


1/4 tsp of bubblegum oil ( I used LorAnn Oils)

2 tbsp. cake enhancer (optional: King Arthur, it adds so much moisture to the cake)


1 cup sour cream


4 large egg whites

Preheat oven to 325〫F, and line baking tins. In a mixing bowl combine: flour, cake mix, sugar, cake enhancer, and salt.

To dry ingredients add: egg whites, sour cream, oil, water, and flavoring. 

Use a scooper or batter dispenser to fill cupcake liners 3/4 full.

Bake for 18 min, until cupcakes spring back with light touch. 

 after five minutes of cooling in the pan (the cupcakes will start to contract from the edges) Place cupcakes on a cooling rack. Let them cool completely before frosting

My French whisk

The best buttercream frosting you will ever try...

There are two kinds of people in life: People who love frosting, and people who do not like frosting at all. We all know those people who take a beautifully iced slice of cake, scrap off all of the icing, and proceed to eat it plain. Frosting lovers are divided up even further, into two other categories: Those who like sweet frosting, and those who prefer it to be a little less tongue curling. I happen to be one of those people that prefer to have their frosting on the sweeter side.

I favor buttercream over every other frosting. Fondant looks much sleeker, but the taste pales in comparison. I have tasted many cakes from many different bakeries and cake shops, and have always wondered how they make such delicious frosting. I’ve researched and tested many types of frosting. I knew they used shortening (in professional bakeries), because it works better for piping, but every time I tried a new recipe, it always had an overwhelming taste of powdered sugar. The thing about powdered sugar is that it does not dissipate, which causes it to leave that granular texture.

Knowing there was too much of a powdery texture in my previous attempts, I turned to Swiss buttercream frostings, but found them to be quite bland, and way too soft for detailed piping work. Powdered sugar has a much higher sweet content than granulated sugar, and works much better for piping designs. I knew I needed to find a happy medium. I searched far a wide for a buttercream frosting that comes close those used at those gourmet bakeries. After all this time, I have finally found it.

It is relatively easy to make, and rather resilient. As long as you do not over whip your frosting, you should have a perfect bowl of buttercream frosting. 

The recipe was adapted from King Arthur Flour: Fluffy Buttercream Frosting

You will need: 

3/4 cup (5 1/4 ounces) granulated sugar


1/4 teaspoon salt (ONLY if you use unsalted butter)


1/2 cup (4 ounces) boiling water


1/4 cup (1 ounce) meringue powder

1 tbsp Vanilla extract or any other extract (If you are using flavor oils, remember they are highly concentrated and will only take a few drops to flavor frosting)

 gel food color


4 cups (16 ounces) sifted confectioners’ or glazing sugar


2 cups (2 sticks, soft butter) 1 cup of vegetable shortening (you can do all butter, but if you are planning on piping, then I highly recommend using half shortening)

Boil water, and remove from heat

Stir in sugar and salt (if using unsalted butter) with a metal whisk.

dissolve sugar, until a syrup forms. Allow to cool to room temperature.

Transfer simple syrup to a mixing bowl, and add merengue powder. Beat on low, until mixture is foamy. (This will take several minutes.

Increase speed, and beat until SOFT peaks form. Add powder sugar, and flavoring/extract.

Add butter and shortening a couple pats at a time. Add food coloring.

 Yield: Enough frosting to fill and frost an 8" layer cake or 24 cupcakes.

When life gives you lemons...make lemon bars: Lemon Squares

        My mom just returned from a European vacation, and like any world traveler, she came home with armloads of souvenirs. She does not tend to buy your run-of-the mill chotchkies. She indulgences in regional olive oils, fresh garlic, and other gourmet goodies. She spent some time Italy, where she picked up a few souvenirs. There was definitely a theme with all the things she purchased: everything lemon. She brought home limonchello, lemon cookies, lemon candy, and lemon soaps.
           Personally, I happen to love lemon. It adds so much vibrancy to every food you pair it with. It has the ability to bring dishes to a whole new level. Seeing all the lemon flavored things that my mom brought home, really made me want to bake one thing: lemon squares. I have yet to find a better recipe than King Arthur Flour's. The use of cold butter creates a flaky and buttery crust, which perfectly balances the sweetness of the lemon filling. These are very easy to make, and are a perfect summer treat. They are best when served immediately.

You Will need:

Crust
1/2 cup (1 stick, 4 ounces) butter
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) confectioners' sugar

Topping
2 large eggs
1 cup (7 ounces) granulated sugar
2 tablespoons (1 ounce) lemon juice
2 tablespoons (1/2 ounce) King Arthur Unbleached All-Purpose Flour
a pinch of salt

Cut 8 tbsp. (1 stick) of butter into pats, and preheat oven to 350〫F

Combine flour and confectioners sugar

Add butter to flour mixture and mix with a pastry blender until coarse crumbs form.

Press into 8X8 or 9X9 square pan. Make sure to push the dough up 1/2 in. on the sides of the pan. Bake for 18-20 minutes, until lightly golden brown

Whisk together eggs, sugar, lemon juice, and salt. Set aside.

Pour over hot crust (after it has baked) and continue baking in oven for another 25 min, or until filling has set. 

Let cool completely, and lightly dust with powdered sugar.