Category Archives: Dessert

Mini Pecan Pies

Mini Pecan Pies

So last week was Pi Day and I went to a pie party…and of course, made mini pies. Because WHY NOT. Everything is mini nowadays. But seriously, this recipe is TO DIE for. I literally could have eaten the filling plain right then and there. And I almost did. I also made blueberry ones, but those are pretty much the same recipe with different filling.

Basically this is how it works:

  • Mini muffin tin, sprayed, oven preheated to 325 degrees F.
  • Pillsbury Pie Crusts (the box that comes with two, makes about 30 one-crust mini pies if you re-use the scraps until they’re too small to do anything with)
  • Cut out about 3″ diameter circles
  • Gently press them inside the cups
  • Add the filling (see below for Pecan Pie filling recipe)
  • Bake for 17-20 minutes, or until crust is golden

Pro-tip: If you use the filling from a can, you might need to add a top crust, because the liquid will evaporate otherwise and leave the pie filling with a gelatin-like texture. You could also dilute it a little. Best to make your own fillings–I’m still perfecting my blueberry filling, so if I cook it again and get it to turn out just as good, I’ll post it here.

PECAN PIE FILLING

  • 1 egg
  • 1 c. brown sugar (I used dark brown sugar)
  • 1 tsp. butter
  • 1 tsp. vanilla
  • 1 dash salt
  • 1 c. chopped pecans
  1. Beat egg, sugar, butter, vanilla and salt until combined.
  2. Fold in pecans.
  3. Fill mini pie crusts 3/4 full.
  4. Bake 17-20 minutes, or until crust is golden.

Trust me, you’ll want to devour these little guys whole. Make sure they cool adequately, though, because the insides will be SO HOT. So very hot. And delicious. They got scarfed up at the party!

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook. Thank you!

Mini Mojito Cupcakes

Mini mojito cupcakes

Oh my heavens, are these little guys delicious! I ended up making these for St. Patrick’s Day and I will make them again. The original recipe was a good starter, but I honestly changed is too much to call it anything but a new recipe. First of all, I didn’t have any legit rum, so I used imitation extract. Also, I am serving these to people who don’t drink alcohol, so I thought a more mild taste would go over better. Without further ado, the darling Rum/Mint/Lime Cupcakes:

Mini Mojito Cupcakes

(Makes around 34-38 mini cupcakes)

RUM CUPCAKES:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick of butter ( ½ cup), softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon lime zest
  • 3 ½ teaspoon rum extract
  • ¾ cup unsweetened apple sauce

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Line one and a half mini 24-muffin pans.
  2. In a bowl, whisk flour, baking powder, baking soda and salt. Set aside.
  3. In a separate bowl, beat butter and sugar until creamy, about 2 minutes.
  4. Add the egg, lime zest, rum and vanilla, beat until combined.
  5. Alternate adding the flour mixture and apple sauce, beginning and ending with the flour. Mix until just combined.
  6. Divide the batter between the muffin cups, about ¾ full.
  7. Bake about 17 minutes, or until golden brown and a toothpick comes out clean.
  8. Remove from oven, then immediately place the cupcakes onto a cooling rack.

MINT AND LIME CREAM CHEESE FROSTING

  • 1 stick of butter, softened
  • 1 (8oz) cream cheese, softened
  • 2 cups of powdered sugar
  • 2 tablespoons lime juice (about 1 lime)
  • Lime zest of 1 lime
  • ½ teaspoon + 1/8 teaspoon mint extract

DIRECTIONS:

  1. Beat butter in a bowl until creamy.
  2. Add cream cheese and beat until combined.
  3. Gradually add powdered sugar until well blended.
  4. Add lime juice, mint extract and half of the lime zest, mix.
  5. Frost your cupcakes once they’re cool, garnish with remaining zest and enjoy the heck out of them.

Optional thing I considered but didn’t actually do: pull out the green food coloring. I just couldn’t help but not want to artificialize the cupcakes any further. Anyway, Happy St. Patrick’s Day! Have a good one!

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook. Thank you!

Mini Cheesecake Bites

Mini cheesecake bites

Some of the most amazing treats I’ve ever made by far. I usually make some form of yums each Sunday, and these are definitely some of my favorite. If I weren’t so determined to try something new each week, I’d probably make these and these only forever more. BEST PART: graham cracker crust. Could just eat that plain, but then add creamy cheese fluffiness with unsweetened blueberries on top–and I’m in heaven.

This is the recipe I used, slightly modified as seen below:

Crust:
1 cup cinnamon graham cracker crumbs
1/8 cup Sugar
1/4 cup Butter; melted
Filling:
16 oz cream cheese
1 tsp vanilla
2 eggs
1/2 cup Sugar
1 cup fresh fruit, or 1/2 cup canned

Mini cheesecake bites

Mini Cheesecake Bites Preparation

1. Preheat oven to 350 degrees.

2. Line mini muffin pan with mini muffin cups.

3. Combine graham cracker crumbs, sugar, and melted butter.

4. Add 1 tsp crumb mix to each cup. {She said “It’s ok to be generous,” but I say don’t be too generous or you won’t have enough room for your yummy cheesecake.}

5. Firmly press down in cup to pack the crumbs.

6. Combine cream cheese, vanilla, eggs, and sugar. Mix well. {I’d suggest mixing it super well to make it fluffy and nice}

7. Add 1 tb of cream cheese mixture to each cup.

8. Bake 14 minutes at 350 degrees. {This ended up being perfect.}

9. Top with a dollop of fruit of your choice.

10. Refrigerate at least one hour prior to serving.

Notes

This recipe is to be used in a 24 quantity mini muffin pan.

Original recipe-lady said it makes 50 mini cheesecakes–this made barely a pan and a half for me! So what is that…math…hmm…*opens up calculator app* *gets frustrated, does math in head instead* uhhhhhhhhhhhhhhhhhhhhhh I think 8 is half of 24, so 32. Whew. Haha, this is why I have a major that has one required math class and that’s it.

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook. Thank you!

The Cloud Cake

Spent lots of quality time this past weekend with Kate. It was all just quite lovely. We played lots of music together and even baked a cake.

The cake was quite an adventure! We wanted to make something sweet to go with our dinner, so we found a recipe via Pinterest (as per usual) and said, “we have all the ingredients, let’s DO IT.” Come to find out it’s one of those recipes that people with degrees in cooking make.

It’s the most dramatic recipe ever.

First of all, it calls for sifted flour with a sieve four times. I don’t even know what a sieve is, much less am I going to take a half an hour to sift some flour FOUR TIMES. I mean really.

But, oh man, did we whip that meringue. It was perfect. We some how managed to make a pretty good cake, regardless of Martha Stewart’s Most High Maintenance Recipe Ever.

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook (show your support and send me a like!) Check out my Pinterest, too! Thank you all so much!

Pumpkin Gingerbread

This was such a delicious recipe. I made it for a group of people and there was none left over! I managed to get a slice or two. It was truly soft, moist, light and flavorful. Enjoy my take on a Pumpkin Gingerbread recipe! See the original here.

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 cup pumpkin purée
1 stick of butter, melted completely
1/2 cup brown sugar
1/2 cup molasses
2 eggs, beaten
3 tablespoons water
1/2 cup chocolate chips (optional)
 

The directions need to be followed pretty strictly on this one, I’d say.

  1. Preheat oven to 350 degrees F. Spray a bread pan to keep anything from sticking.
  2. Whisk together the flour, salt, baking soda, ginger, cinnamon and nutmeg.
  3. In another bowl with a wooden spoon, mix the pumpkin, melted butter, sugar, molasses, eggs and water.
  4. Combine the wet and dry ingredients, adding the chocolate chips if desired.
  5. Put the batter into the pan, bake for 40-50 minutes, or until a toothpick in the center comes out clean. Let the pan cool for 10 minutes, then run a knife around the edges and invert it.

I served the bread while it was still warm. It was delicious and a complete hit. I think I might make it again today!

Because I was so excited, I forgot to take a photo of the loaf after it was out of the pan and with the first slice, so excuse the cellphone photo! It was just THAT good!

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook (show your support and send me a like!) Check out my Pinterest, too! Thank you and be good!

I made an apple pie

I decided to make apple pie. I’ve never made any sort of pie before ever.

I am not creative enough to just make stuff up, but apparently almost every recipe has the same–well, recipe. It’s a pretty standard dish and you can’t go wrong. I used the last link you see: “Old-Fashioned Apple Pie – Martha Stewart Recipes,” which you can click on the photo and it will link you there.

I also didn’t take any pictures of the process because I’m totally lame. I did manage to remember to take one with my phone of the finished product.

I cooked with apples that were freshly picked off my neighbor’s tree (I asked, don’t worry). I don’t know if that actually makes a difference, but it feels fancy to say out loud.

I baked it just under a full hour and took it immediately to the event I made it for. I wish I had started cooking a little earlier, because it didn’t get a chance to cool down or really to set before I had to start serving it. That led to a slightly runny pie–but I got lots of compliments and personally thought it tasted delicious.

Yay, pie!

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook (show your support and send me a like!) Check out my Pinterest, too! Thank you and be good!

 

Second Sick Day and Pumpkin Spice

I refused to go to school today. But this is the last day I’m letting myself slack off. I’m going to go to my class tomorrow and get back into the habit of doing quality work. Although I hate being sick, it’s really reminded me how frustrating it is to be unproductive.


Added some nutmeg and whipped cream, although my whipped cream is out–or I would’ve made it prettier.

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook (show your support and send me a like!) Check out my Pinterest, too! Thank you and be good!

 

Chocolate Chip Butterscotch Cookies

WARNING: THESE ARE THE BEST BAKED GOODS I’VE EVER MADE EVER EVER.

You guys. Something amazing happened. THESE COOKIES TURNED OUT AWESOME!

It’s all thanks to Pinterest, really. One of the most wonderful ladies I work with brought these cookies and they were amazing. Today, when I decided to make cookies, I knew this was the only recipe for me.

In case you haven’t been following my blog, I really really really really can’t bake or cook, but especially bake. Usually everything is dry and overdone, EVEN IF I only bake them for like half the time they list.

I don’t know what it is. But these cookies turned out PERFECTLY. You know a recipe has got to be magical if even I can make them taste good.

Here’s a link to the pin. Below is the recipe with my modifications, the original of which comes from here:

Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar (I used 2 parts Splenda, 1 part real sugar! You couldn’t even tell!)
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1/2 c. semi-sweet chocolate chips, 1/2 c. butterscotch chips

Directions:
1. Preheat oven to 350 degrees F.

2. She has a bunch of other directions listed on her website, but I didn’t pay attention to these while measuring out the ingredients, so I had everything all in one bowl before I realized I was apparently supposed to sort things and add them in at separate times. Haha, oops. BUT! They still turned out fabulous!! It’s like the recipe you can’t mess up!!

3. The cookies only apparently need 8-10 minutes! I put them in for 9 each and when I pulled them out, I was on the verge of tears because they looked completely under done. I trusted in the recipe though (she says absolutely no longer than 10 minutes) and after sitting for about 5 minutes once I took them out of the oven…they are PERFECT. I swear it. Can you tell I’m obsessed?

I wrapped up about six of them in a cup, then tied it off with a pink ribbon! The paper has a quote from John 13:35, and I blotted out the phone numbers. I love making cute crafts like these! I dropped them off at a house of a girl I go to church with and hopefully she (and you) loves this recipe as much as I do!

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook (show your support and send me a like!) Check out my Pinterest, too! Thank you!

 

 

 

Funfetti Cupcakes & A Birthday

But they were from a box, so they actually tasted good.

Unlike everything I’ve ever made from scratch.

Also, I came into work this morning and found these.

And these. All from this wonderful lady. She is truly amazing! I love her to death.

I’m sure I’ll post more later because my day is just getting started. Happy Un-Birthday to all of you! (Unless it actually happens to be your birthday too. Happy Birthday)

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook (show your support and send me a like!) Check out my Pinterest, too! Thank you!

 

 

 

A Party Last Friday

Oh, it was a lovely party! We played games, got to know each other so well and BEST of all, no one cried! <3 It was a dream come true!

The cupcakes were a huge success, made by the darling Meg. Seriously–they were delicious! The straws were also donated by her. Everyone kept commenting “those are the straws you see on Pinterest!”

I thought that was funny–it’s like the Internet in real LIFE!

There were virgin Pina Coladas and Strawberry Daqueries! It was delicious! We also burned strawberry shortcake scented candles. It smelled heavenly in that apartment!

This was almost every single girl that came! We had a few more that came later. This was the most girls at one time that we had, though! The best part was the photo booth that we did! Those are my favorite shots!

Enjoy! This was seriously tons of fun! These girls were awesome!

 Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook. Thank you!

Strawberry Cupcakes with Strawberry Frosting

image

Hello! Yesterday morning, I made these strawberry cupcakes, completely from scratch, including the frosting! They look really good, don’t they?!

Well, they weren’t! They were basically gross. The frosting was way too sweet and the cupcakes weren’t sweet enough. My sister said they tasted like cornbread.

My brother-in-law ate like 6, so I have a feeling he thought they were just fine, although I now question his tastes.

Will I ever learn to bake? I’m thinking no. I just can’t bake, okay?! Sorry, future husband and future children.

Thanks for reading! Follow me on Twitter @LaceLollipops and get the latest updates!

Chocolate Chip Cookies

This is my friend Anna, who I grew up with in North Carolina! I got to see her this past week, and we made cookies among other things. You may remember her.

Her family happens to have an awesome cookie recipe. So we made them and ate them.

They turned out delicious!

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook. Thank you!

Pina Colada Cupcakes

If you didn’t see yesterday’s post, you need to check it out. Like come on. Where have you been.

So I made vanilla cupcakes with pineapple filling and coconut frosting. Here’s a bunch of photos! Click on the photo below for the cake recipe:

I tried to follow the recipe (click the photo with the ingredients above for the recipe) as strictly as I could. I’m not known for my baking skills. While they were in the oven, I mixed the frosting. As in, I got some Betty Crocker frosting and mixed in a bunch of coconut, then put it into a piping back (which I made myself by cutting off the zip part of a baggie, then twisting it up.

Then the cupcakes came out! And while they cooled, I made the pineapple filling (which I forgot to take a picture of.) I used this recipe. Except I did it in a saucepan. Turned out delicious, by the way! After they cooled, I took a melon baller (you’re supposed to use an apple corer, but I didn’t have one of those) and took out the centers in all the cupcakes, then filled them with the filling!

Then I frosted them, toasted some coconut and placed it on top (all decorative, like) and voila!

If I were to do it again, (but I won’t, because I don’t particularly like to bake) I would take the cupcakes out of the oven a good bit sooner. They were a little dry. But still tasty! Yay!

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook. Thank you!

Red Velvet Cake Pops

If you keep up with any sort of baking blog whatsoever or just regularly visit Starbucks, then you know what cake pops are–they are little cake balls on top of a stick. They not only look really pretty, but they taste sweet and wonderful AND they’re in little serving portions so it doesn’t feel like a sin to eat one. So it’s no wonder this fun little creation has gone viral.

~Fun fact: the Cake Pop craze was started by Bakerella.~

Another fun thing with cake pops is that they make wonderful gifts and they are a lovely addition to any dessert bar…essentially, these things are awesome and we’re going to make some! Be warned though, these take quite a bit of time (mostly for cooling).

Red Velvet Cake Pop Recipe”

  • 1 Red Velvet Cake, baked in a rectangular pan, and thoroughly cooled. (You can use a box mix for time, or the lovely recipe at bakerella’s.)
  • 1 can of Frosting, any type
  • 1 package of Wilson Candy Melts, any color (I used white.)
  • 5in-long Lollipop Sticks
  • Wax Paper
  • Styrofoam Block for the pops to dry. (This is important.)
  • 1 Candy Writer, any color (I used black.)

Note: All of these things can easily be found at a craft store.

Part One: Make the Cake Balls. To start, take the cooled cake and cut it into large blocks. Turn it out into a large bowl and turn the cake into crumbs. (Yes, that’s right, crumble it all! If you have a destructive streak in you, this can be quite fun. It also can be devastating if you have a pretty cake.)

Then stir in ¾ of the can of frosting into the crumbs until evenly distributed and form little cake balls. (You won’t need the rest.) Put these balls onto a cookie sheet lined with wax paper and put them in the refridgerator for at least 1 hour to set the cake balls for dipping. It won’t work if they’re room temperature.

My cake turned out REALLY red, it was awesome. Almost the same color as my bowl.

Part Two: Candy Coating and Decorating. Melt the candy coating in a heatproof plastic bowl so that the coating is at least three to four inches deep for easier dipping. Melt in the microwave in 30-second intervals on low, stirring in between. Repeat until melted and smooth. When the cake is chilled, remove a couple of cake balls from the refrigerator at a time to work with.

Dip the tip of a lollipop stick into the melted white candy coating, about a half-an-inch and insert stick into the bottom of the cake ball, a little more than halfway (don’t go too far though). Then, dip the entire cake pop into the bowl of melted candy coating. Dip and remove in one motion without stirring. Make sure the entire cake ball is covered. (If your coating is too thick, you can add a little vegetable oil or shortening to help thin it and make it easier to work with.) Allow any excess to fall back into the bowl, then set into your styrofoam block to dry.

(Once the candy coating has dried, repeat the dip process if needed until you can no longer see any red through the coating.)

When the candy coating is thick enough and thoroughly dry, use the candy writer to make some pretty designs, write names, and whatnot. You can wrap in treat bags and tie with a ribbon to make them fun party favors/gifts. Be sure to store in an airtight container.

P.S. I gave the heart one to my husband, if you’re wondering.

Keep up-to-date on my new postings by following Lace Lollipops on Twitter. You can also contact me through the website here, or email me at amber@lacelollipops.com. Thank you!

Brown Sugar Cookies and Nutella Frosting

So this Thursday is my last day of work (since I’m moving to California) and the department I work in wanted (okay–I kind of insisted) that we have a going-away little mini-party. I don’t know what it’s celebrating exactly–maybe me leaving, or maybe it’s for all the work I’ve done.

Or maybe it’s just an excuse to bring sweets, turn off the phones and do no work for an hour or so in the middle of the day!

We would do it Thursday, but one of the people in my department leaves on vacation on Wednesday (and it wouldn’t be the same without him), so we decided to have our little fête today!

I have to say, my sister did amazing work teaching me to bake. They turned out perfect (somehow) and I have her to thank! She taught me not to add the flour mixture all at once because it flies all over the place and gets on your clothes.

Well, they basically didn’t turn out that well. They were really crunchy and the frosting didn’t really taste hazelnutty as much as like cream cheese and chocolate. I guess that’s why I’m doing this blog, right? To learn about fashion, photography and food…food is the worst. Maybe it’s just Utah. Yeah, that’s it.