The Process of Preparing

Hey it’s Maddie and today I’m going to talk about processes.  I could just do another recipe, because don’t get me wrong, recipes can be very complicated processes, but I’m going to discuss the process of preparing.

Preparing for recipes can be very complicated, because there are so many things to do.  First you have to clear enough space on your counter so that you have enough room to work.  This can take up a lot of time if your counter always seem to become messy like mine!  After your counter is clean, you need to make sure that you have all of the materials.  Searching through your pantry for lots of ingredients can get exhausting, and there is always still something that you are missing!  Then you have to go to the store, or borrow whatever you do not have, wasting even more time.  Once you have all of your ingredients, then you have to make sure that you have the necessary baking tin/pan/dish.  Now you can finally bake your recipe, which is a whole other process, don’t even get me started!  After your recipe is done you can now put it in the oven, but wait… you forgot to preheat it.  Now you have to wait even more time.  Once the oven is preheated you can finally pop in your dessert, and be done!

When Baking you have to be very patient.  Baking can take a long time, so you have to be super flexible!



Hey there! It’s Shannon! here is a super yummy fudge recipe! I hope you love it!


  • 3 cups (18 oz.) semi-sweet chocolate chips
  • 1 (14 oz.) can  sweetened Condensed or
     Fat Free Sweetened Condensed Milk
  • Dash salt
  • 1 1/2 teaspoons vanilla extract


  • LINE 8- or 9-inch pan with wax paper.
  • MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.
  • CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.   

Enjoy this delicious Fudge!

Love Shannon!


Hey it’s Shannon! Today I’m going to talk about the problems you can have with displaying the food you make.

It can be such a bummer when you make a delightful dessert but then just put it on a plate and slap some saran wrap on it. Try some of these fun ways to show of your baking skills!

Number 1: Cake!

Start by decadently decorating your cake with swirls of frosting or fresh fruit, try to make the cake look original and artsy.

Next, try to find a nice elevated platter and put a some lace paper on the base to add some class!  



Number 2: Cake pops!

Start by getting some Styrofoam  so you can put it inside a lovely container. Cut the Styrofoam so it will slide perfectly into the container. once it is snugly in the dish use the sticky of the cake pops to poke holes in the foam. These holes are will the cake pops will go.Once the pops are inserted in the holes and checked to make sure they wont fall, you only have one more step! Personalize it! Add some small candies or confetti into the dish to cover up the Styrofoam and add a little fun!  








Last but not Least: Brownies, cookies and cupcakes!

For brownies, start by cutting them into perfect squares so they are very neat. Next, for either cookies or brownies, find a 3 tier dessert platter. Neatly arrange them in circular patterns and you are set with a classy display that will attract everyones attention! For a little flavor throw in samll candies like salt water taffy or m&ms.

How to fix all of your cake issues!

Hey it’s Maddie and I’m going to talk about cake problems!  After baking a cake, lets be honest, the never come out perfect.  Sometimes they crumble, crack, don’t rise fully, turn out lumpy, and even become super dry.  Next time you are going to make a cake, try all of these things to try to improve your results!

Problem: Cake does not rise fully, or sinks in the center.

Solution: I wish that we could just come out with the results that we want on our first try, but that is very difficult, so we have to experiment.  You could try to bake the cake for more, or less, depending on what went wrong the first time.  It is always easier to do it right the next time, after learning from your mistakes the first round!  A way to make sure that the cake rises fully is to use the right size pan.  If your baking tin is too big then the batter will spread out too much, and result in a flat cake.  Don’t you wish that baking perfect cakes was easy? I know i do.   I hope that this quick tip helped you!

Problem: Cake tuns out to be lumpy, or bubbly.

Solution: The thing that i hate the most is when the result of a cake you spent so much time on, turns out to be lumpy.  I wish that you could just stir your ingredients together and the bumps would go away automatically! Wouldn’t that be great? And it would save so much hard work and effort!  I think that a few tips that might help include, using a rounded bowl, and an electric mixer, followed by a whisk to finish off the job.  Using the electric mixer gets all of the big lumps, but try a whisk to get the tiny bumps that are missed.  If all fails, then finally use a fork to beat all of the bumps until they are gone.  But remember not to over mix the batter, so that it doesn’t become too liquidy.

I hope that my wishes, followed by possible solutions helped you.. because don’t we all like to bake a perfect cake once and a while?

Pull Apart Graveyard Cupcakes

Its getting close to Halloween, and who doesn’t enjoy a delicious and creative treat?  There are so many clever recipes out there, but this one is over the top!  Here is a recipe to an awesome Halloween recipe!  Warning… it looks very difficult!



  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup grape jelly
  • 1 cup granulated sugar
  • 4 large eggs, a
  • (3 sticks) unsalted butter, melted
  • 2 tablespoons pure vanilla extract
  • t room temperature
  • 12 ounces
  • 2/3 cup milk


  • 10 ounces (2 1/2 sticks) unsalted butter, at room temperature
  • 1/4 teaspoon kosher salt
  • 3 1/2 cups confectioners’ sugar, spooned and leveled
  • 3 tablespoons milk
  • 10 chocolate sandwich cookies, coarsely crushed


  • 15 large white marshmallows
  • 1/4 cup finely crushed chocolate sandwich cookies (about 3 cookies)
  • 1 tablespoon black or dark green decorating sugar
  • One 6.4-ounce tube black decorating icing, with tips
  • 5 oval-shaped vanilla and chocolate sandwich cookies
  • One 7-ounce tube marzipan
  • 3 round lollipops, wrapped
  • 1/4 cup orange decorating sugar
  • One 6.4-ounce tube green decorating icing, with tips
  • Seven 8-inch pieces black licorice


For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper cupcake liners.


Whisk together the flour, baking powder and salt in a medium bowl. Warm the grape jelly in the microwave until loosened, 20 to 30 seconds, and whisk until smooth. Set aside.

Beat together the sugar and eggs in another medium bowl with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.


While mixing slowly, add half the dry ingredients and then all of the milk. Follow with the rest of the dry ingredients, taking care not to over mix the batter.

Remove 2 cups of the batter and stir in the grape jelly. Evenly fill the liners about two-thirds full, alternating with yellow and grape batter.


Bake until a tester inserted in the center of the cupcakes comes out clean and the tops spring back lightly to the touch, 20 to 22 minutes. Place the pan on a rack to cool for 10 minutes, and then remove the cupcakes to the rack to cool completely, about 1 hour.


For the frosting: Beat the butter and salt in a large bowl until fluffy and combined. Gradually beat in the confectioners’ sugar until smooth and fluffy. Beat in the milk one tablespoon at a time until the frosting has a nice spreadable consistency. Add the crushed cookies and continue to beat until any large chunks are crushed to smaller bits and the frosting has a speckled, greyish look.

For the decorations: Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes. Spread the frosting over the whole rectangle so it looks like one cake. Sprinkle with the cookie crumbs and black decorating sugar.

To make the tombstones: Use the black decorating icing and a small round tip to write “RIP” or other one-word epitaphs on the top half of the oval sandwich cookies and stick into the cupcakes randomly around the graveyard.


To make the ghosts: Remove two-thirds of the tube of marzipan and place between 2 sheets of wax paper or parchment. Roll about 1/8-inch thick and cut into 3 rounds using a 4-inch biscuit cutter. You may need to gather and reroll the scraps for all 3 rounds. Drape over the wrapped lollipops and stick into the cupcakes around the tombstone. Using the black decorating icing and the same round tip, dot eyes and a mouth on the ghosts.

To make the pumpkins and leaves: Divide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in the orange sugar until coated and place around the graveyard. Use the black icing to pipe a small stem. Fit the tube of green decorating icing with a leaf or ribbon tip to dot bits of green grass poking through the dirt around the graveyard and pumpkins.


To make a border: Use 6 pieces of the licorice, trimming to fit, to make a border around the cake, leaving the middle of the front side open. Bend the seventh piece into an upside down “U” and stick into 2 cupcakes in the front to make an arched gateway.

I hope you enjoyed this recipe!


Halloween Special- Spiderweb Cheesecake

Hey There! It’s Shannon! This recipe is a special treat for Halloween. I hope you enjoy it!

What You Need

 OREO Cookies, finely crushed (about 1-1/2 cups)
Tbsp.  butter or margarine, melted
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  sugar
can  (15 oz.) pumpkin
Tbsp.  pumpkin pie spice
square  BAKER’S Semi-Sweet Chocolate
tsp.   butter or margarine

Make It

HEAT oven to 350°F.

MIX cookie crumbs and melted butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim.

MICROWAVE chocolate and 1 tsp. butter in microwaveable bowl on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider’s web. Refrigerate 4 hours.

Happy Halloween! Image

Love Shannon

iChocolate app

Hey it’s Maddie, and I’m going to share a new dessert app today called iChocolate!  iChocolate is an app that is available to anyone with an iphone, ipad, or itouch.  It was created by Mark David, and was recently updated on October 3rd, 2012.  This app gives you amazing chocolate recipes, with great instructions, and high quality pictures. iChocolate is perfect for chocolate lovers!

Don’t forget to try this awesome new app!

Cinnamon Buns!

I absolutely love cinnamon buns! Especially when they are fresh out of the oven! There is nothing better than a warm sugary dessert! That is why I am sharing this recipe with you, so that everyone can enjoy these delicious treats! Although, these cinnamon rolls do take a lot of time and patience, in the end it is all worth it!



  • 1/4-ounce package yeastImage
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter or shortening
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour


  • 1/2 cup melted butter, plus more for pan
  • 3/4 cup sugar, plus more for pan
  • 2 tablespoons ground cinnamon
  • 3/4 cup raisins, walnuts, or pecans, optional


  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons hot water


Heat oven to 350 degrees F.

 In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

 When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

 Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

 Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Enjoy this sweet treat!



Hey it’s Maddie and I am going to talk about brownies, which happen to be one of my favorite desserts! They are very easy to make, and also take little time! Brownies are a great snack, and how could you say no to pure chocolate?! Here is an awesome recipe…


  • 1 cup butter, melted
  • 3 cups white sugarImage
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish.
  2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until fully blended.
  3. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
  4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.