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Baby Food Buttercream

Babyfood Buttercream


It’s been awhile since I’ve had a baby in my house. So I was a bit surprised when I received coupons in the mail for free baby food. Since I rarely pass on anything that’s “free”, I decided to take the coupon on my next trip to the market. It wouldn’t be the first time I used baby food in a recipe. I found baby food bananas to be the perfect addition in my Banana Creme filled Graham Crackers. And when I spotted the fruit combos such as raspberries, apples and beets, I couldn’t wait to blend them into buttercream. I was thrilled with the flavor and the beets colored the buttercream beautifully. I also tried apple and kiwi, adding a drop of food coloring to brighten the color a bit. I think next time I will try apple and pumpkin, a perfect way for sneaking in the veggies!

Baby Food Buttercream
Recipe type: Dessert

  • 1 stick unsalted butter, room temperature
  • 3½ cups powdered sugar, sifted
  • 3 tablespoons baby food
  • food coloring, if desired.

  1. In a bowl, cream butter with electric mixer until creamy.
  2. Gradually add in powdered sugar.
  3. Stir in baby food and food coloring.
  4. Makes about 3 cups.

Sweet Gorditas

Sweet Gorditas


The only gorditas I have heard of, were the ones from Taco Bell. It wasn’t until recently I learned about Sweet Gorditas. The Spanish word “gordita” actually means “fatty” referring to the thickness of these sweet cakes. I love how dense these little cakes get after they are cooked and how they are not overly sweet even if they are called sugar gorditas at times. Some might like to slather them with butter or jam but I prefer them plain. Whether you eat them warm from the skillet or after they cool, these Mexican treats are great for breakfast or a snack anytime of the day.


Sweet Gorditas

  • 2½ cups all-purpose flour
  • ½ cup vegetable shortening
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup milk
  • 1 egg, lightly beaten

  1. In a bowl, mix together dry ingredients.
  2. Add the shortening, working it in with your hands.
  3. Gradually add in the milk and egg until dough forms.
  4. Make 12 balls.
  5. Heat griddle/pan to medium heat.
  6. Place dough ball between plastic wrap and flatten to about 3 inches.
  7. Cook on a dry, hot griddle/pan for about 2 minutes each side until brown.
  8. Serve warm or room temperature.

Cream Cheese Muffins with Roasted Rhubarb & Strawberries

Cream Cheese Muffins with Roasted Rhubarb


You know rhubarb–the stuff that looks like red celery. Even though you can eat it raw, you probably don’t want to considering it’s very tart. I’ve roasted rhubarb before and it’s incredibly delicious when paired with strawberries. So good by itself or spooned over ice cream and even oatmeal. But stir it into these cream cheese muffins and these are not your everyday muffins. Definately for a special treat or when your not in the mood to make a cake. They are so moist and almost gooey right after baking but even better a day or two later!


Cream Cheese Muffins with Roasted Rhubarb & Strawberries
Prep time: 
Cook time: 
Total time: 

Serves: 2 Dozen

Roasted Rhubarb and Strawberries
  • 3 cups strawberries, trimmed and halved
  • 3 ribs rhubarb, cut in ½” pieces
  • ⅓ cup sugar
  • ⅓ cup orange juice
Cream Cheese Muffins
  • ½ cup butter, softened
  • 1 8 oz. package cream cheese, softened
  • 1½ cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups roasted rhubarb/berries
  • 1 cup powdered sugar
  • 2 tablespoons cream

Roasted Rhubarb and Strawberries
  1. Preheat oven to 375 degrees.
  2. Mix rhubarb/berries, sugar and juice in a small casserole dish.
  3. Roast the mixture for 30 minutes, stirring occasionally.
  4. Cool to room temperature.
Cream Cheese Muffins
  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream butter, cream cheese and sugar.
  3. Add eggs, one at a time. Beat in vanilla.
  4. Combine dry ingredients in another bowl.
  5. Stir into wet ingredients just until moistened.
  6. Gently fold in rhubarb.
  7. Fill greased/paper-lined muffin cups three-fourths full.
  8. Bake for 20-25 minutes or until center is set.
  9. Wait 5 minutes before removing from pan to wire racks.
  1. Mix together powdered sugar and cream until smooth.
  2. Drizzle over muffins.

Coconut Macaroon Ganache Mini Pies

Coconut Macaroon Ganache Mini Pies


Fill any dessert with ganache and the first bite will always be…Oh my!  Sometimes I start out thinking “This is really too much, too rich” but then I end up thinking of how perfect and fabulously delicious it is! And for something so fancy tasting, it’s the simplest to make. So when I saw the market display of macaroons, I instantly paired ganache with a coconut macaroon crust. Some days you just want fast and easy. Using prepared macaroons for a pie crust is quick way to save yourself some time. All they need is a quick crisp in the oven before pouring in your favorite filling. Even if you don’t have a pan to make mini pies, a muffin or mini muffin pan would work wonderfully. While the coconut macaroons called to me first, I know I’ll be back for the almond macaroons and fill them with a lovely lemon filling for a Spring celebration.


Coconut Macaroon Ganache Mini Pies
Recipe type: Dessert

A muffin tin would work well too!
  • 1 (12 oz.) package semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 1 (10 oz.) can coconut macaroons

  1. Pour chocolate chips in a bowl.
  2. Heat cream until it comes to a boil.
  3. Pour over chocolate chips and let sit 5 minutes.
  4. Stir until smooth.
  5. Preheat oven to 350 degrees.
  6. Crumble 2 macaroons in each pie/muffin pan.
  7. Press firmly making a even layer.
  8. Bake for 10 minutes. Set aside to cool.
  9. Fill each pie with ganache and allow to firm before serving.

Mint Milano Cookie Cake

Mint Milano Cookie Cake


I was crazy for this idea the moment I saw Pepperidge Farms Milano Cookie Cake. What?? Cake “and” cookies?!! Milano cookies, particularly Mint Milano cookies have been a long time favorite. Years ago when my husband and I were first dating, we often packed Mint Milano cookies on our picnics to the beach. I still get a warm fuzzy feeling when I buy a package at the store. So this Mint Milano Cookie Cake had been on my baking to-do list and it was about time I got around to it. While I really liked the crunch the cookie adds to the buttercream, I liked it even better a day or two later when it softens just a bit. Now I’m looking forward to making other cake and cookie combinations!


Disclaimer: No compensation was received for any products mentioned above. All opinions are 100% mine.

Mint Milano Cookie Cake
Recipe type: Dessert

Use your favorite chocolate or vanilla cake to start with.
Mint Buttercream
  • 1 cup butter, room temperature
  • 5 cups powdered sugar
  • 1-2 tablespoons milk or cream
  • 2 tablespoons Creme de menthe
  • 1-6 or 8″ (2 layers) cake, baked and cooled.
  • 1 package Pepperidge Farm Milano Mint Cookies, broken into small pieces.

Mint Buttercream
  1. In a bowl with electric mixer, cream butter until fluffy.
  2. Gradually add in powdered sugar; beating until smooth.
  3. Stir in milk or cream.
  4. Add Cream de menthe.
  1. Set on cake on a platter and frost top with mint buttercream.
  2. Spread a layer of cookie pieces over buttercream.
  3. Top with second layer of cake and frost entire cake.
  4. Cover the top of cake with remaining cookie pieces.

Recipe inspired by Pepperidge Farms

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