Monday, September 29, 2008


I don't know if you can call this a recipe but... okay whatever! Ha ha ha! I just couldn't stop laughing when I got this reply from "Katarokkar." Check out this blog for free mp3 downloads.

Sarah: Hahaha! good one! Okay I'll accept that recipe and feature your blog!

Katarokkar: yeah! I can cook! next stop: Food Network special!

Copied and pasted from BlogCatalog Discussions:

take pop tart out of bag

put pop tart in toaster

make sure toaster is at appropriate temperature setting

press down toaster lever...handle...whatever

wait for it...

once toaster launches pastry treat up

consume with happiness.

Sunday, September 28, 2008

Wild Cranberry Muffins

Here's a yummy recipe submitted by K. Fields, author of ARCTICULATES.

K. Fields wrote:

Hi Sarah here is my tasty muffin recipe from Alaska
Wild Cranberry Muffins (or Wild Blueberry Muffins)
By K. Fields of

2 cups of whole wheat flour
1 cup of all purpose flour
1 Tbsp baking powder

½ teaspoon salt

5 tbsp unsalted butter, softened

½ cup of applesauce
½ cup of sugar
2 large eggs

1 ½ cup plain yogurt

1 ½ cups of wild low-bush cranberries or wild blueberries (if wild berries are not available, blueberries or cranberries sold in grocery stores will work just fine)
1 cup of crushed walnuts or almonds (optional)


1. Preheat oven to 350’ F

2. Whisk together the flour, baking powder, baking soda, and salt and set aside

3. Using large mixing bowl, beat butter ad sugar together, beat in eggs one at a time, and mix in applesauce

4. Stir while slowly adding to the large mixing bowl half of the dry ingredients, mix thoroughly, and then mix in half of the yogurt. Mix in the remaining dry ingredients, then the remaining yogurt. Do not over mix. Fold in the berries and nuts

5. Use a standard 12 muffin pan. Coat each muffin cup lightly with olive oil to prevent sticking. Fill each muffin cup a little over halfway with batter. .

Bake until muffins are golden brown, about 25-30 minutes. To check if done…tap the top of a muffin lightly, if you leave no fingerprint it is done. Let cool in pan for about 5 minutes; remove muffins from pan by turning upside down and gently tapping pan on counter. Eat! Enjoy!

Thank you for sharing this recipe, K. Fields! I hope to give it a try soon!

If you want your blog featured here, please visit my discussion on Blog Catalog: (Click here)

Monday, September 22, 2008

Favorites: Check if your blog is here.

...updated every now and then...

A peek on a metropolitan chic's life

"Sometimes, I think too much. Sometimes, I talk too much. And often times, I write too much. Posted below are detailed pieces of writings, interpretations and imagery of different personas. In relevance to the icon “happenings”, my blog may portray some realities existing in my mundane life but then, some are just “pure FICTION” – a product of my mind’s eye. Enjoy reading lots of my revelations and fantasies!"

Wedding Cake Hints

Wedding cake hints, photos, and ideas to inspire

Cre8tive Kitchen

"Free recipes and free cooking tips for everybody who cooks. My blog features quick and easy meal recipes, canning and preserving, cake decorating, baking, and much more!"

Cre8tive Kitchen

Kikay Corner

Pinay Mommy Online

-mixed thoughts of a stay at home mommy-

Sunday, September 21, 2008

Cre8tive Kitchen: 4 Layer Dessert

Cre8tive Kitchen

Free recipes and free cooking tips for everybody who cooks. My blog features quick and easy meal recipes, canning and preserving, cake decorating, baking, and much more!

Brenda Campbell, author of Cre8tive Kitchen is the first blogger who replied to my post: "
Submit your recipes and get featured!" I haven't tried her recipe yet but it sure looks delicious! Thanks for sharing your recipe, Brenda!

By the way, I'm learning a lot from her site... lots of great info!


Hi Sarah,
Here is my recipe. It is called 4 Layer Dessert and it is so good. Rich and creamy and very sweet. Loved it as a kid growing up whenever we needed a special dessert for something, this is what my mother always made. I just made it today too because of course, I needed pictures LOL I also attached a picture to use with the recipe. Thanks.

4 Layer Dessert

1st Layer
1 1/2 sticks of butter
1 1/2 cups flour
1 cup finely chopped nuts (can use any nut you like, I use pecans)
Combine until mealy. Pat into bottom of ungreased 13x8 baking dish. Bake 20 minutes at 350 degrees. Chill. (do not add next layer until the crust is cooled off totally in the fridge)
2nd Layer
1 - 8 oz cream cheese
1 cup powdered sugar
1/2 tub Cool Whip (about 9 oz or 1/2 of an 18 oz tub)
1 tsp vanilla
Whip together and add on top of layer 1. Chill.
3rd Layer
1 small package (4 serving size) chocolate pudding mix
1 small package (4 serving size) vanilla pudding mix
3 cups milk
1 tsp vanilla
Whip together and put on top of Layer 2. Chill.
4th Layer
Top with remainder of Cool Whip from an 18 oz tub. Garnish with chopped nuts, miniature chocolate chips, or chocolate shavings. I just ran a Hershey bar through a cheese grater to get chocolate curls for garnish.

Wednesday, September 17, 2008

Stressful Baking

One thing that makes baking stressful to me is the mess. A single 6-inch round cake can make the whole house look like a bakery kitchen. I just hate being messy! But even if I get stressed out with the mess, I still bake. I guess I'm just weird.

Two weeks from now, I will be making our church anniversary cake... again! When my sister heard that, she said, "Don't go crazy again!" She has been a witness to most of my baking disasters. Well, not just a witness but a victim ha ha ha! So now I am preparing myself more on how I can clean as I go rather than the cake design. By the way, I won't use fondant this time. I want it to be more simple than last year's cake. I am planning to make a simple chocolate cake covered in ganache and I'm going to use real flowers for the decorations. In short, I want it to be less stressful. Don't get me wrong, I am really excited with my next church anniversary cake! I really am but I just want it to be less stressful this time and hopefully apply that so called "clean-as-you-go method."

Okay so maybe I know why I still bake even if the price I have to pay is stress - It's because joy outweighs stress. Am I making any sense?

Tuesday, September 16, 2008

Chocolate Chip Cookies

Thanks for picking my recipe Mnm Candies (yahoo answers username)

Yahoo answers:

Resolved Question

How do you make chocolate chip cookies? Im going to a nursing home and i dont wanna make bad ones!!!! ?
Homemaderecipe only!!!!!!15 points!!!

Best Answer - Chosen by Asker

Hi! this is my own recipe. My Tried-and-Tested Chocolate Chip Cookie recipe. What kind of cookies do you like? It depends on your definition of "bad ones." ha ha ha! Please let me know:


Monday, September 15, 2008

My cakes are featured!!! I love you, Wedding Cake Hints!

Thank you so much, Wedding Cake Hints, for featuring my wedding cake designs even if I'm not a professional baker. My designs were never featured in a blog before so thanks!

Here's the link to this post:

Wedding Cake Hints

Wedding Cake Hints
wedding cake tips, photos, and ideas to inspire

Wedding Cake Hints is one of my favorite blogs. I found them at I just love everything that has to do with cakes and weddings! They are not bakers, only bloggers who feature designs from professional bakers (and even non-pros :-p)

**Some of my favorites:

Click here to read about the making of the ivory wedding dress (I love the sugar gemstones!)

Also, to those who are getting married this October, check out this Halloween Wedding Cake with pumpkins!

Check out this cool Fishing wedding cake topper

Friday, September 5, 2008

Monday, September 1, 2008

Fondant Recipe

Marshmallow Fondant Recipe

I never thought I can make fondant until I had the courage to try it! Remember when you used to make cute stuff and creative cut outs from play dough when you were a kid? I just LOVE using marshmallow fondant on my cakes! It's so smooth, you don't need to pipe decorations, it's really fun to make and it tastes better than ready made fondant.

You will need:
  • a clear, well-greased (with shortening) area on the table, preferably covered in glass (for kneading)
  • a microwavable bowl
  • large spoon (wooden or stainless)
  • measuring spoons and cups
  • microwave or double boiler

  • 16 ounces white marshmallows (use conversion calculator to convert grams to ounces)
  • 5 tablespoons water
  • 1/2 cup shortening
  • 7 cups confectioner's or powdered sugar (I use Peotraco. If you're planning to make fondant, buy the "big bag." About 5 pounds, I think.)
  • food color

  1. Grease large sized microwavable bowl and large mixing spoon (for stirring).
  2. Place marshmallows plus two tablespoons of water in bowl and put in microwave for 30 seconds.
  3. Remove bowl from microwave and add another tablespoon of water. Stir and put back in the microwave for another 30 seconds. Continue doing this until all the marshmallows have melted and the mixture is smooth. (It'll take about 3 minutes in total.)
  4. Add food color and stir well. (***NOTE: You may tint your fondant later on especially if you want different colors with just one batch of marshmallow fondant but for me, personally, it's easier to tint while you've just melted the marshmallows. I use gel food color because they don't bleed but you can use liquid food color, too.)
  5. Sift over melted marshmallows 2 cups of powdered sugar. Carefully mix with spoon. Add powdered sugar 1 cup at a time and mix between each addition.
  6. After adding a total of 4 cups of powdered sugar, grease your hands and put the dough on greased table. Knead and add another cup of sifted powdered sugar.
  7. After you've added all of the powdered sugar, knead until smooth (about 7 to 10 minutes).
  8. Form into a ball and wrap in cling wrap. Place in an airtight container and allow to rest for 3 hours or more (preferably overnight).
(***NOTE: It might be a bit frustrating at first but be patient. After a few minutes of kneading, you will notice it'll become smoother as it is aerated. It won't become elastic until you let it rest so be sure to let it rest and then knead again. Based on my own experience, when you let it rest it'll become really stiff. Not to worry! Cut the ball in 3 different proportions and knead them separately (with greased hands) and knead them all together. Don't worry much about the mess in your hands. Some beauty experts use shortening to make skin softer so I guarantee, you'll get baby-soft hands after you've finished your marshmallow fondant!)

9. Now, it's ready to be placed on your cake frosted with butter cream.