Ah! So lo and behold, I got sick on Sunday4. What’s wrong with this picture? Another Sunday with being sick. Except this one has lasted a week. So, of course Sunday4 was delayed. But who cares. I’m doing the challenge and it doesn’t matter the date. The day before we were going to do Sunday4 the husband and I took the baking book to a local eatery and went through the book. We decided on the chocolate tart. Easy recipe. Easy ingredients (none of this driving to 5 stores to find the ingredients!). Just pain ‘ol easy. I needed easy, after the last one.

As you see in the picture (right), just 21 steps to follow. I like myself an easy recipe. The biggest challenge I faced this time around was the dough. Not the assembly or the mixing or the rolling of it. It was the “now it’s rolled out, how do I transfer it to my tart pan” problem! But before we get into that, let me show you the steps leading up to that.

Ingredients for dough pictured above. As you can see, easy stuff!

Cute dough ball.

And there it went. Cute ball now flat. Once it was 1/8 inch thick flattened, we were ready to go. Or so I thought. I took, rather, WE both tried to take the dough straight from the counter to the tart pan. Didn’t work. It broke apart. So we rolled it back up, took it to the pan and the hubs flattened it out on the pan. Big helper he was. 🙂 How do I get it from the counter to the pan without breaking????

Once it was on the tart pan, and flat, I poked the holes and the fun part came next.

We added beans! Don’t ask. It was just fun. 🙂

As it baked in the oven, I set my double boiler to do this:

Melted the dark chocolate with the butter to start prepping for the yummy part of the tart: CHOCOLATE!

The eggs and heavy cream were next. Can you tell this recipe is THAT GOOD for you??? Dairy. Antioxidants in the dark chocolate. Protein in the eggs. Good for you stuff!

Once all the ingredients are together, it looks amazing! Put it in the oven and well, take a look for yourself how good it is:

All baked. All cut. All in all, this recipe wasn’t hard. This tart looks and tastes AMAZING! Will post recipe this week!


Posted by on February 13, 2012 in chocolate, chocolate tart, cream, tart


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Cake Pops!

Not in my challenge book, but I had to share!

Last week, on Thursday, we had our “soup”er bowl party at work. One word: YUMMY! I can eat soup day and night. I love soup. Just about any soup. Just not Italian Wedding soup or Clam Chowder. Too much weird stuff in there.

It’s a pot luck lunch. So, I, of course, signed up for dessert. And since it was the “soup”er bowl party-what’s more fitting than football cake pops! Hello awesome cool looking football cake pops, you are amazing!

Yes, it IS all about presentation.

Everyone at work enjoyed the cake pops. Success in my eyes!.

Also, this past Saturday was Dee’s Housewarming Party! Knottie Love 🙂

Here are the cake pops I made for her Saturday shing ding. I’m thinking, after this past weekend, maybe I should start selling these as a side business. Hint Hint! These were cute and fun and even the husband enjoyed the cool spiky one!

Here’s the fun spiky one:

I definitely enjoy making cake pops. Husband said I’d need a bigger kitchen if I took up the cake pop side business. Hmmmm. Sounds like a good idea to me 🙂 Who’s in?????

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Posted by on February 7, 2012 in cake pop



Sunday 3

Sunday3 bake challenge was NOT my thing. In dealing with personal things at the time I wanted to make this, I knew this was going to be a challenge. This recipe called for a cream in the middle. I’ve never made a cream before. This was, by far, one of the hardest thing I’ve tried to make. I followed the recipe to.a.T. However, it bombed. Major bomb. I think it’s because of all the emotional stress going on in my mind.

This is the recipe:








Yes, you try saying that name a million time. I couldn’t even begin to tell you how to say it. Anyways, it’s a German recipe. Not sweet at all. But it has that cream filling. filling. Easy to follow. Hard to make. I’m not sure what went wrong. I just want to learn how to make this cream.

Here are the pictures from this past Sunday’s baking challenge. 








This is the dough for the “cake”. There was a lot of kneading. A lot of waiting. A lot of turning. This part of the process turned out alright. The cake wasn’t bad. Then came along this part:








The almonds. The recipe called for slivered almonds. These are slivered almonds. However, the honey part of this recipe mixed with the weight of the almonds caused this to happen to the cake:








Not bad, right. Then this happen:









The weight of the almonds caused a hole. I look back at the recipe and the recipe still says “slivered almonds”. However, the almonds in the picture were not slivered. They were sliced almonds. These are lighter; therefore, I bet my cake wouldn’t have a hole in it.

That’s fine. The cake didn’t taste all that bad. As I waited for the cake to cool, I attempted the cream/pudding part. I measured all of it exactly. But the liquid part of my cream never got thick. Never. It still looked like a liquid. It tasted good, but didn’t work well with my cake. As you can see, it was in liquid form.








It eventually hardened after a few hours in the fridge. But it wasn’t quite a cream. I was disappointed. I felt I spent so long on this and it should of worked out well. Disaster. I couldn’t serve this to anyone. This was a non-keeper. If you know how I can improve or what I might of done wrong, please inform me! Until then, I’m prepping for Sunday4—-a Chocolate Tart.


Posted by on February 5, 2012 in almond, cake, cream


a few small recipes in between

In between these big in depth recipes that take a few hours to perfect, I’ve made some simple easy baking recipes.

-Malt Chocolate Chip Cookies

-Sticky Buns

-Peanut Butter Blossoms

Malt Chocolate Chip Cookies-Hello amazing! I don’t use any.other.recipe. for chocolate chip cookies other than this recipe. I bring these to a gathering, everyone eats at least 6-7. I eat them for breakfast, lunch, dinner, and snack. Everyone at work wants them. They can’t keep their hands off of them. I promise you, these are a hit and simply am-az-ing! Full credit goes to the amazing Pioneer Woman. If you haven’t checked out her website, please do. Or if you haven’t checked out her show on Food Network, you won’t be disappointed! Love love love her recipe for these cookies! Click on link below picture to get the recipe. You won’t be disappointed.







Sticky Buns: Next recipe is a Pinterest find. Sticky buns. You know, the ones that are TERRIBLE for you. But simply taste AWESOME! Oh.My.Goodness! These are TOO DIE FOR! And simply the easiest thing you will EVER make! If you love sticky buns, you must try this!

As you can see below, the ingredients aren’t the best for you, but it’s so yummy for your tummy!








Then pour it over some of this:










And you’ve got yourself some of this:








This recipe was found on Pinterest, but here is the direct link to All Things Delicious blog that has the recipe:

Peanut Butter Blossoms: And of course, how can you forget these. Everyone needs this in their life. Peanut butter and chocolate=yummyiness! I don’t have any pictures of this, but here is a link for a simple recipe to follow.



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Sunday3 attempt3

Today’s goal: Sunday3 attempted again. Or for the 1st time. This is the 3rd time I’ve tried to make this. First week, bombed because I was sick. Then Sunday3 moved into Sunday4, but I was out of town. Sunday3 moved on to a Monday4, but you know, things happen and it didn’t work. So, we are attempting Sunday3 on Sunday5. This is what my kitchen currently looks like as I sit here, waiting for the butter to soften:

That’s right. That’s my kitchen full of supplies. And that’s not including the cold stuff I need–eggs, milk. This recipe is well in depth. It needs lots of things. But one thing about this recipe: It looks amazing!

One thing about this recipe that drove me a little nuts is this:

I went to The Fresh Market to get this. It’s the only local market I can think of that carries Vanilla Beans. They didn’t have anything, except for the container of 2 for $6.50. I wasn’t prepared to pay THAT MUCH for 2 vanilla beans! So, I went to Whole Foods. Ugh. Even more money. A little over $7 bucks or so. And Wal-Mart. Forget it! When did Wal-Mart get so expensive!? Over $9 dollars for it! Hello, NO! So, I went back to Fresh Market and got them at the “cheapest” price. Kept it in my cabinet. However, the following weekend, when I went to see my brother in Central Florida, I went to my FAVORITE store–World Market. Got some there. Hello $3.00 vanilla beans! Hello fabulous price! Bought 2 of these packages thank you very much. I love World Market and miss the store that they used to have in South Florida. Miss miss miss!

Nothing like a fresh vanilla bean to add to my baking. 🙂

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Posted by on January 29, 2012 in German cake, Uncategorized


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So, Sunday3 has been a disaster and I haven’t even done the recipe! The weekend I went to do Sunday3 (the 3rd Sunday of the year, January 15th), I was so sick, I couldn’t do. When I went to do Sunday3 again (the 4th Sunday of the year, January 22nd), it was far too late in the evening to do it because I was out of town that whole weekend. When I went to do it the following day (4th Sunday plus 1 day-Monday), some people disturbed me and shook up things around me. I’ve laid low and I’m going to attempt my recipe tonight or Friday.

It stinks not being able to bake like I want, but life happens. Hope you didn’t miss my blog too much. 🙂

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Posted by on January 26, 2012 in Uncategorized



Just a reminder: These are not my recipes. I did not create these. This came from a book. Please see below for credentials.

Madeira Cake

Special equipment: 8inch springform round cake pan


12 tbsp unsalted butter, softened

1 1/2 cups all-purpose flour, plus extra for dusting

3/4 cup sugar

3 large eggs, at room tempature

1 1/2 tsp. baking powder

1/2 tsp salt

finely grated zest of 1 lemon


1. Preheat the oven to 350 degrees F. Butter the cake pan and dust with flour.

2. Cream the butter and sugar in an electric mixer or with an electric hand mixer until fluffy, about 2 minutes. Add the eggs one at a time, mixing very well between additions.

3. Whisk for 2 minutes until bubbles appear on the surface. Sift in the flour, baking powder, and salt. Add the lemon zest. Mix in the flour mixture and zest on low until just smooth.

4. Spoon into the pan. Bake for 50-60 minutes or until a thin skewer comes out clean. Leave the cake in the pan for a couple of minutes, then turn our on to a wire rack to cool.

STORE: The cake will keep in an airtight container for 3 days.

Final product picture BELOW!

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Posted by on January 18, 2012 in Uncategorized