06. 06. 2013

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Ombre Popsicles

It might be that I have a thing for popsicles. Maybe they’re the summer cupcakes? You know, small and adorable and available in a wide variety of colors and flavors is the name of my game.*

*Actually, if I had a game, it would probably be titled something like “Cybidon’s Choice” and it would be a dramatic timed contest to see who could throw out the most expired ingredients from my pantry the fastest. Spoiler alert: I lose every time.

Ombre Popsicles

Alternately, my game could be “pick a super easy recipe and make it forty times harder than it need be.” My submission for the grand prize? This right here!

This recipe is so easy and fun, naturally I had to make it a billion times worse by going ombre with it. (Are you sick of ombre yet? Yes? THEN GET OUT WE HAVE NOTHING IN COMMON.) Basically, I took a fast recipe and tripled the time it takes to make, which is just very typical of me.

Ombre Popsicles

You can obviously make this same recipe but with just one flavor, which is great but not nearly as fun… assuming you have enough free time to make your frozen ombre dreams come true.

PS: Sorry for my absence, dear humans. I’m back! Maybe not quite as frequently as before but hopefully not “one post every 2 months” anyway.

Ombre Popsicles

Ombre Popsicles
recipe from A Pretty Life

1 package of Jell-O
1 package of Kool-Aid
1/2 cup granulated sugar
2 cups boiling water
2 cups cold water

1. In a medium-sized bowl, combine the Jell-O and Kool-Aid powder with the sugar. Stir in the boiling water until the mixture has completely dissolved, then stir in the cold water. Pour into popsicle molds with sticks and freeze until completely solid.

Note: For the ombre effect, I chose three different flavors (watermelon, strawberry, and black cherry) of both Jell-O and Kool-Aid, prepared the recipe three separate times, then filled the popsicle molds 1/3 of the way full with each flavor. I let the popsicles freeze and harden in between every layer which tripled the prep time for this recipe. Also, as I only have one popsicle mold (and tripling the recipe yields more popsicle liquid than I could use) I froze the extra liquids in a ice cube tray to use for sodas, lemonades, etc.

09. 03. 2013

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Blue Curacao Frosting Shots

If I met the following criteria: a) was human, b) recently turned 21, c) a girl who won’t drink any alcohol unless it’s so fruity it basically only tastes like Kool-Aid, or d) could probably save a lot of money by not going out and just drinking Kool-Aid instead, I would love these frosting shots.

Blue Curacao Frosting Shots

What’s a frosting shot, you ask? Uhhhh, it’s only straight up frosting in a glass… that you eat a spoon.  Like a real dessert! Only it’s missing the cake part, and the everything-except-frosting part.

Basically this recipe is for those serious buttercream fans. You know who you are.  You’ve scraped the frosting off of cakes. You’ve licked the buttercream off of cupcakes. You’ve probably filled a piping bag with frosting and just ate it out of the bag, like it’s a can of whipped cream and you’re fifteen years old.

Blue Curacao Frosting Shots

You can serve this in a shot glass or use it as actual frosting and put it on a cupcake. I think it’d be pretty good on some pineapple cake. You should try it. Make some pineapple cupcakes, slap this on top, and then mail it to me. For research purposes, of course.  I can’t eat, remember? Or drink. That first paragraph was a hypothetical scenario, you know.

This recipe makes a lot of frosting, enough to frost 24 cupcakes, I’m sure. I was able to fill 8 glasses that were bigger than the average shot glass.

Blue Curacao Frosting Shots

Blue Curacao Buttercream

1 cup (2 sticks) unsalted butter, softened
5-6 cups powdered sugar, depending on consistency
4 tbsp Blue Curacao
2 tbsp sweet and sour mix

1. In a large bowl, cream together butter and powdered sugar, starting with 3 cups of sugar and adding the rest gradually. Mix in the Blue Curacao and sweet and sour mix until you’ve either reached your desired flavor or consistency,

22. 12. 2012

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I haven’t been much in the holiday spirit, if you can’t tell, what with all the pink lemonade and Goldfish ingredients. It just hasn’t felt like Christmas to me. And I blame the cats.

Because of the two hyperactive and nosy cats, it’s not possible to put up a Christmas tree. I wish I could give you photos of eggnogy and nutmegy desserts with those tree lights creating a colorful bokeh effect in the background. But I can’t. I don’t have a tree, or tree lights, or eggnogy and nutmegy desserts. I have cats.

I do have some spicy chocolate whoopie pies for you, too, if you can ever find it in your human heart to forgive me. Go ahead, take a look.

What? You can’t open your chest like a compartment and pull out your heart? That’s so weird. I learn something new about humans everyday.

I used the leftover frosting from the Black Cherry Walnut Cupcakes for my filling and it complimented the whoopie pies perfectly. Of course, that frosting compliments everything perfectly. Even steak and potatoes, probably.

Mexican Chocolate Whoopie Pies
from Piccante Dolce

1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar, packed
1 tsp baking powder
3/4 tsp salt
1-1/2 tsp ground cinnamon
1 tsp chili powder
1 tsp vanilla extract
1 egg
1/2 cup cocoa powder
2-1/3 cups all-purpose flour
1 cup buttermilk

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (or Silpat!).

2. In a large bowl, cream together butter and brown sugar. Stir in baking powder, salt, cinnamon, chili powder, and vanilla. Add egg, mixing until combined. Stir in cocoa.

3. Add half of the flour to the mixture, then stir in the buttermilk. Add the remaining flour, mixing until just combined.

4. Scoop tablespoon-sized balls of dough onto the cookie sheet, about 1-1/2 inches apart. Bake for 12-15 minutes, or until the tops spring back when lightly pressed.

5. Let sit on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.

25. 11. 2012

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Have you ever had one of those bad days where all you want to do is cuddle at home in pajamas, play LEGO video games, and eat junk food?

Well, I haven’t. I’m incapable of processing if I had a good day or bad day.

And I’m not saying that I play LEGO video games exclusively. I’m a more sophisticated robot than that. It was just an example. Please. LEGO? I’m not nine years old. And I’m not stopping while writing this to play Lord of the Rings LEGO. I’m not!

ANYWAY. Here’s another junk food to add to your arsenal. And it’s easy to make, which is perfect for the end of a rotten day. And it’s easy to eat, which makes it just perfect all around.

Now, if you’ll excuse me, I have a couple of Nazgul to fight. In real life. Not in LEGO video games. Ahem.

Cake Batter Cookie Dough
adapted from Cupcake Project

2 cups all-purpose flour
1/2 tsp salt
1 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup unsalted butter, melted
2 tsp vanilla extract
1 tsp almond extract
4-6 tbsp milk
1/4 cup sprinkles (I used dinosaur sprinkles, because I’m an awesome robot)

1. In a medium-sized bowl, whisk together flour, salt, and both sugars. Add melted butter and extracts. Stir in milk until your desired consistency is reached. Gently fold in sprinkles.

15. 11. 2012

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I have an announcement to make: The Baking Robot is going to be renamed The Butterfinger Robot. Because it looks like I just can’t get enough.

Rice Krispies Treats are already soft and chewy, but the melted candy corn and peanut just takes the texture to a whole new level. Have you ever eaten a Butterfinger flavored cloud?

Well, that’s really not comparable to this. I mean, maybe if this was Butterfinger flavored cotton candy. But these are really soft and chewy, more so than regular Rice Krispies Treats.

This makes me wonder… do you think a cloud would even be chewy? Cotton candy isn’t really chewy. It melts. A cloud would melt, right? Would it be like eating lukewarm snow? If anybody out there has ever eaten a cloud, please let me know what it tasted like. My internal Google searches aren’t pulling anything up at all.

Coming soon: Butterfinger cotton candy.

Butterfinger Rice Krispies Treats
adapted from Kellog’s

1/2 cup peanut butter
1/2 cup candy corn
3 tbsp unsalted butter
1 package (10 oz) marshmallows
1/2 tsp salt
6 cups Rice Krispies cereal
2 cups chocolate chips
2 tsp vegetable oil
8 fun size Butterfingers, crushed

1. Lightly grease a 13×9-inch baking dish.

2. Melt the candy corn in the microwave in thirty-second intervals. Once melted, stir in peanut butter.

3. In a large pot over low heat, melt the butter. Add marshmallows, stirring until completely melted. Stir in candy corn and peanut butter mixture. Add salt.

4. Gently fold in Rice Krispies. When the cereal is completely coated, transfer mixture to the prepared baking dish, pressing the cereal down firmly into the dish.

5. Melt the chocolate chips and vegetable oil in the microwave in thirty-second intervals. Spread the mixture over the top of the Rice Krispies treats. Sprinkle crushed Butterfingers over the chocolate.

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