Tag Archives: recipe

Polka Dot Cut-Out Cake Recipe

Source: http://www.mccormick.com/

Food Polka Dot Cake

Prep Time:40 mins

Cook Time:35 mins


Your guests will be asking “How did you get the colorful polka dots in the cake?”. The secret is to place baked multi-colored cake circle cut-outs in a white cake batter then bake the white cake layers.





Filed under Cakes

Spring Bird-shaped whole wheat rolls

Source:  http://www.sheknows.com/ – by Diana Johnson

Healthy Rolls Kids Find Irresistible

These adorable bird rolls are a fun way to work a serving of whole grains into your Easter brunch.

 Bird-shaped whole wheat rolls

I don’t know which I like better: that these little birdies are so easy to make or that they’re so cute, kids don’t even notice they’re eating whole grains. While this is a lovely sweet roll recipe made with the goodness of whole wheat, it’s the shape that really makes it something special.

 Bird-shaped whole wheat rolls

If you’ve never made your own bread before, don’t be intimidated. This is a great dough to work with.

 Bird-shaped whole wheat rolls

Notice how the dough has doubled in size in its bowl between the first and second picture? That’s your indicator that it is ready for shaping. Just make sure you’re using instant dry yeast. There is a whole different process for other varieties of yeast.

 Bird-shaped whole wheat rolls

To shape your birds, start with a piece of dough about the size of a large egg or Roma tomato. Start pulling and stretching the top of the dough toward the underside.

 Bird-shaped whole wheat rolls

Soon the top and sides should be a nice rounded oval shape.

 Bird-shaped whole wheat rolls

Repeat this stretching with a small circle of dough, about the size of a large cherry tomato. Place the circle on top of one end of the oval. Pinch the opposite end into a point for the bird’s tail.

 Bird-shaped whole wheat rolls

Use a toothpick to poke a slot into the front and center of the circle, and insert the pointy tip of an almond. Now you have a beak.

 Bird-shaped whole wheat rolls

Poke two holes on either side, and use the toothpick to press peppercorn eyes into those holes.

 Bird-shaped whole wheat rolls

Take a pair of clean, dry scissors, and cut at an angle into both sides of the bird to make wings. Brush some egg wash on the birds to help them get a nice color during baking.

 Bird-shaped whole wheat rolls

I find that each time I make these rolls, half my birds tend to have their heads fall off during baking. Check on them after 6 to 8 minutes. If a head has fallen off, insert a toothpick into the body, and stick the head onto the toothpick.

 Bird-shaped whole wheat rolls

As you can see in the photos, the dark spot from the top of the head or the cheeks touching the pan actually looks quite cute. Just make sure to warn your guests to remove the toothpicks before eating. They might want to be careful with the peppercorns as well.

These rolls will keep for 3 to 4 days, but I like them best warm from the oven. You can always reheat them in a 300-degree F oven for a couple of minutes before serving.

 Bird-shaped whole wheat rolls

Bird-shaped whole wheat rolls recipe

Yields 10


  • 3 teaspoons instant dry yeast
  • 3 1/4 cups hard red whole wheat flour
  • 3/4 cup water
  • 1/4 cup sugar (or dehydrated cane juice)
  • 2 tablespoons melted butter (or coconut oil)
  • 1/4 teaspoon kosher salt
  • 2 eggs, divided
  • 1 tablespoon olive oil
  • 10 whole almonds
  • 20 peppercorns


  1. Heat the oven on warm or about 170 degrees F.
  2. In a mixing bowl (or a bowl of a stand mixer), add the yeast and flour, and stir together.
  3. Add the water, sugar, melted butter, salt, and only one egg. Mix well, and knead (or beat with a dough hook) for 8 to 10 minutes.
  4. Remove the ball of dough, and lightly oil the bowl. Replace the ball of dough, and cover the bowl with a damp towel.
  5. Place the bowl in the warm oven, and turn the oven off. Let the dough rise for 1 hour.
  6. Remove the bowl from the oven, and turn the oven on to 400 degrees F.
  7. Pinch off a piece of dough, about the size of a large egg. Pull and stretch the dough from the top to the underside until you have a smooth oval. Place the oval ball of dough on a parchment-lined cookie sheet.
  8. Pinch off another piece of dough, about the size of a large cherry tomato. Pull and stretch again until you have a smooth ball.
  9. Place the small ball on top of one end of the oval, and then pinch the other end of the oval into a point.
  10. Use a toothpick to poke a slot in the front and center of the round ball of dough. Chop the tip off an almond, and insert the pointy tip into that slot.
  11. Poke two more holes on either side of the almond, and insert peppercorns for eyes.
  12. Repeat with the remaining dough.
  13. Use a pair of scissors to snip at an angle into the sides of each bird to make wings.
  14. Whisk your second egg with a little water to make an egg wash. Brush the egg wash onto the backs and heads of your birds.
  15. Bake for 12 to 15 minutes, until golden brown. Check your birds after about 8 minutes. If a head has fallen off, insert a toothpick into the body, and reattach the head on the toothpick.




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Filed under Food & Recipes, Holiday & Seasonal Recipes, Kitchen & Cooking Tips, Spring Recipes

Easter Bunny Surprise Cake

Source: http://www.tablespoon.com/

 Bunny Surprise Cake

Blogger Christy Denney of The Girl Who Ate Everything shares a favorite recipe Bunny Surprise Cake. This bunny cake starts with a vanilla cake mix and is decorated to look like an Easter bunny with coconut and assorted candies. By adding some Easter colors to the batter a colorful surprise awaits when each slice of cake is served.



1 vanilla cake mix

Water, vegetable oil and eggs called for on cake mix box

Pink, purple and yellow food colors

Frosting and Decorations

2 containers Betty Crocker® Whipped fluffy white frosting
3 cups flaked coconut

Red licorice rope

Jelly beans
Betty Crocker® pink colored sugar


  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray or grease bottoms only of two 9-inch round cake pans. Make cake batter as directed on box.
  • 2 Divide cake batter evenly among 3 separate bowls (about 1 cup for each bowl). Dye each bowl a different color with pink, purple or yellow food color. Pour half of the purple batter into each of the 9-inch round pans. Pour half of the yellow batter over top of the purple layer in each pan. Pour half of pink batter over yellow batter in each pan. Do not mix.
  • 3 Bake and cool cake as directed on box for two 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • 4 Place one of the cooled cake rounds on serving tray. Cut other round cake as shown in Diagram A below and place ears and bow tie of the bunny in appropriate places on the tray.
  • 5 Carefully frost cake with frosting. Sprinkle coconut over cake. Use licorice to outline bow tie and make whiskers and mouth on bunny. Use jelly beans for eyes, nose, and to fill in bow tie. Use pink sprinkles to fill in pink of the ears. Store covered at room temperature.

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Pansy Shortbread Cookies

Source: http://www.stonegableblog.com/

StoneGable offers some of the best ideas I’ve ever seen…

Don’t you love having creative friends? At a recent bridal shower at StoneGable the mother-of-the-bride brought a plate of fabulous pansy cookies to share. Of course I thought they were the prettiest cookies I had ever seen! Everyone ooooohhhed and aaaaaaahhhhed over them. And not only were they beautiful to look at… they were wonderfully delicious too!

I just had to try to make them myself. Shortbread cookies are quite easy to make and fixing the pansy on top was and fun. Very impressive for the little work they take. They taste buttery and sweet, and the pansies have no taste to interfere with the lovely shortbread flavor.  I would have to call this a WOW factor dessert.

I hope you will try these little bites of nature.
Pansy Shortbread Cookies
1 1/4 cups flour
1/4 cup sugar
1/2 cup room temperature butter
1/4 tsp vanilla
1 TBS dried egg whites
2TBS  water
Pesticide free Pansies or violas
Preheat oven to 325 degrees.
Pick flowers, rinse and pat dry. Put on paper towel to finish air drying.

Put flour and sugar in a large bowl. Mix together. Using a pastry cutter, cut in butter and vanilla until mixture resembles fine crumbs and starts to cling together. I use my grandmother’s cutter. The paint has been rubbed off from years and years of her precious hands working dough.

Gather up crumbs into a ball and kneed together until smooth.

Roll out dough just scant of 1/4″ thick. Cut with cookie cutter. I used a fluted  2 1/2″cookie cutter.

Put cookies 2″ apart on parchment lined baking sheet and bake for 30 minutes, until the bottom and sides are just starting to slightly brown and center of top is firm.

Take out of oven and cool on baking sheet.
Combine dried egg whites and water in small bowl. When cookies are cooled brush egg white mixture on one cookie at a time and top with pansey. Use your fingers to press the pansy down in the middle and smooth out all petals so they are firmly stuck to the cookie. Put a thin layer of egg white mixtrue on top of the pansy and smooth. Sprinkle lightly with sugar. Return to parchment lined baking sheet.
Bake at 325 degrees for 5 minutes. Remove from oven. With your finger smooth out any petals that have shrivelled up. Set out on a cooling rack until the top of the cookie is completely dry.
Plate and enjoy!

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Filed under cookies, Dessert, Party Ideas

Valentine Cookie Kit with Poem Printable

Source: http://ediblecrafts.craftgossip.com

Hi there, I am Marie from Blooming Homestead and I am so happy to be here at Skip To My Lou to share this fun Valentine Cookie Decorating Kit with a Cookie Poem Printable. Thanks so much Cindy for having me! If you haven’t stopped by my blog, I would love to have you drop by and say hello. I like to share fun diy projects, home decor, recipes, and printables.Who wouldn’t love to receive this fun gift? In our family, one of our favorite traditions is to decorate sugar cookies each valentines day. Kiddos love it and it makes for some great memories…and some good eats! :)  For the kit, you just need a box, tissue paper, sprinkle containers, jars for frosting, Cookie Poem, and bakers twine and ribbon for added cuteness.I got the sprinkle containers at walmart by the paper products. We keep them around for adding sauces and little items to school lunches.Make your cookies and frosting, put together in jars and wrap with bakers twine. Print out the Cookie Poem and cut it out to attach to your kit. Download the Poem here. (if you have trouble with your download email me at bloominghomestead@gmail.com) Next stuff your box to finish off your kit.Wrap with ribbon and attach poem and you’re all set!Enjoy and if you’d like to see some more of my valentines decor, crafts, and printables stop by Blooming Homestead. Also you can find me on Facebook, Twitter, & Pinterest.

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Filed under cookies, Valentines

Top Secret Recipes | Starbucks Cranberry Bliss Bar Recipe

Top Secret Recipes | Starbucks Cranberry Bliss Bar Recipe.

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Filed under Holiday Treat

Pear tart

la Valerosa

Everyone spends all of autumn talking about apples, but right now, pears and I are having a moment.  Earlier this week I made caramelized pears.  Amazing.  With gelato.  More amazing.  I had a few of those caramelized pears left over and thought I might try using them instead of apples in a simple tart.

I’ve made Deb’s apple mosaic tart before (with apples), and its lovely, easy and tasty, so I started with that.  I cut the puff pastry, sugar and butter for baking down by about a quarter since I had eaten quite a few of the pears I had made earlier and didn’t think I’d have enough to make a full sheet.

Even still I wound up with a little extra space in the middle of the tart, but this was no problem.  When I first made baked brie, I figured out how to use puff pastry to…

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Filed under Dessert, Pastry, Tart