A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Nutella Chocolate Molten Lava Cake February 15, 2013

Filed under: Dessert,Max — tiffanyrose913 @ 8:29 pm

choc cake

max heart
Mike found this in our local Pittsburgh Paper about a month ago, and said he wanted to make it for Valentines Day…. I am sooo glad he found this! This tasted just like the dessert you get from a restaurant , and it is sooo easy! And, it wouldn’t be Valentine’s day without my Hearthrob, Max 🙂

For the cakes

•10 tablespoons (1 1/4 sticks) unsalted butter

•1 cup semisweet chocolate chips

•1/3 cup Nutella (chocolate hazelnut spread)

•1/2 cup all-purpose flour

•1 1/4 cups confectioners’ sugar

•3 large eggs

•3 egg yolks

•1 teaspoon pure vanilla extract

For garnish

•2 tablespoons confectioners’ sugar

•Nutella

•Sweetened whipped cream, optional

•12 whole hazelnuts, toasted

•6 fresh strawberries, sliced in half

Preheat oven to 375 degrees. Generously spray a 12-cup muffin tin with nonstick cooking spray.

Place butter, chocolate chips and Nutella in a large microwave-safe bowl. Heat mixture in microwave for 60 seconds, then in three 30-second increments, stirring until smooth after each interval. Stir the flour and confectioners’ sugar into the chocolate-butter mixture. Mix in eggs and egg yolks, one at a time. Add vanilla and mix until combined.

Divide batter evenly among muffin cups, filling them about three-quarters full. Bake for 8 to 10 minutes, or until edges are firm but centers are still soft.

Allow cakes to cool in pan for 3 minutes to set up. Run a knife around edges to loosen cakes, and invert them onto a cutting board. Transfer each cake to a serving plate. Lightly dust confectioners’ sugar over each one, followed by a dollop of Nutella, some sweetened whipped cream, if desired, a hazelnut and a strawberry half.

 

Cinnamon White Chocolate Pretzels December 29, 2012

Filed under: Dessert,Max — tiffanyrose913 @ 7:13 pm

max xmas tree cookie traymax ginger

This might be the most favorite thing I found on Pinterest this holiday season!  I made 3 batches in December alone!  I made a batch for Max’s teachers at daycare too, and they loved it!  It tastes like a combination of a churro and cinnabon cinnamon buns.   It was the perfect addition to my cookie tray!! 🙂

Ingredients:
1 bag of pretzels (16-18 oz) I used the thatch ones because they would catch more chocolate
2/3 cup oil
1/3 cup sugar
1 ½ teaspoon cinnamon
½ cup cinnamon sugar for sprinkling
1 cup white chocolate chips
 
Directions:
1.     Whisk together oil, sugar, and cinnamon.
2.    Pour pretzels into a microwave safe bowl and pour oil mixture in.  Stir until coated.
3.    Microwave for 1 minute, remove and stir.  Microwave 45 seconds more.
4.    Spread pretzels evenly onto two cookie sheets covered in parchment paper.
5.    While still warm, sprinkle cinnamon sugar generously.
6.   Melt white chocolate (on low heat, be careful not to burn) and drizzle over cooled pretzels.
7.    Store in an airtight container.
 
 

Max’s Yo Gabba Gabba Birthday Party! December 4, 2012

Filed under: Dessert,Max — tiffanyrose913 @ 6:16 pm

My little boy is 2!  Unbelievable!  I knew I had to make this party extra special, and this theme was so perfect and fun.  It took me almost one week of prep and decorating and baking, but it was so worth it 🙂  My only regret was not taking enough pictures of everything, I barely have any 😦  Oh well, I will cherish the ones I have , especially of his gorgeous cake!  I think me and Nicole really outdid ourselves on this one… And the cookies ( sugar cookie and royal icing recipe also on this blog )…. and the adorable Muno pretzels… and I can go on and on!!  Thanks to everyone who came, it definitely was a party I will never forget 🙂

cake tablecakecookiesdining roommax cakepretzlessmilewreath

 

Kit Kat Cake September 5, 2012

Filed under: Dessert,Max — tiffanyrose913 @ 12:59 am

Ok, I had to make a dessert found on pinterest too right?  I have been dying to make this one for a long time, and it was the cutest cake ( with the least amount of effort) I have made!  LOL – I am so used to rolling/dying/decorating with fondant, buttercream, gumpaste, you name it , which is such a pain, and this one was so easy and required almost NO EFFORT!  So freaking cute !!  Here is the cake, and a picture of Max eying those M&M’s up!! 🙂

All you do is take your favorite cake recipe, bake and let cool. Before frosting, make sure your cake is shorter than a kit-kat bar, if not trim some off the top to leave room for the M&M’s. Frost with your favorite frosting.

Take a bunch of kit-kat bars (about 4 large packages), cut or gently break each bar into two sections. Place the bars on the cake, gently pushing into the frosting. Tie with a ribbon and fill the center with M&M’s (about 1 large bag).

 

Annual Cinco de Mayo Party! May 8, 2012

Filed under: Dessert,Max — tiffanyrose913 @ 3:40 pm

We had our annual cinco de mayo party this past weekend, and it was so wonderful to hang out with friends and family!  The weather was perfect, the food was perfect, and the company was even better!

Here are pics with Max before everyone came, the only pictures I have of the night!  Ugh!  And a picture of my lime wedge cookies – of course from Pinterest!

The one thing I wish I did more is take more pictures at parties!  I used to be a pro at this, but with Max, and being the hostess, it is sooo hard to take as many pictures as I am used to!  So many people brought gorgeous dishes ( esp from pinterest! ) and I wish I got pictures of them all !  Thanks again to everyone that came!  It was an awesome fiesta! 🙂  … still recovering… lol

 

 

Golden Oreo Truffles April 19, 2012

Filed under: Dessert,Max — tiffanyrose913 @ 4:39 pm

Hope everyone had a fantastic Easter!  I made these Golden Oreo Truffles, and they didn’t even make it to Sunday!  LOL  You are supposed to use white chocolate, but my husband hates it, so I just used regular chocolate 🙂

  • 1 package Golden Oreos (use all but 9 Oreos)
  • 1 (8 ounce) package cream cheese, softened
  • 1 package candy melts (I used pink, but you can use whatever color you like)
  • Sprinkles (optional)

 Throw all but 9 Oreos into the food processor…yeah we’re not using 9 Oreos. You won’t need them, so just eat them. Grind the rest up into fine crumbs.

 And add in 8 ounces of softened cream cheese.

 Line a baking sheet (okay, a couple of baking sheets) with parchment paper. Using a tablespoon, scoop the Oreo mixture and then roll each one into a ball. Place the truffles on the parchment paper, then place the truffles in the freezer for 30 minutes.

 Melt a package of candy melts in the microwave. Dip each truffle into the candy melts and coat it completely.

 Take the truffles out with a stick, fork, chopstick (that’s what I use most of the time). Basically, use whatever works for you.

 Place the coated Oreo truffles on the parchment paper.

 If you’re feeling festive or if your candy dipping skills need some help, put sprinkles on top.

 

Soft Sugar Cookie Bars March 20, 2012

Filed under: Dessert — tiffanyrose913 @ 6:01 pm

My one weakness at my grocery store bakery are the lofthouse cookies – I could definitely eat an entire container of them… bad thing is , I can’t pronounce ONE thing on the label!  LOL – This recipe was easy to read and pronounce, and GOOD ! I made them for my jewelry party, and everyone loved them !:)

For the bars:

1 1/2 cups sugar
1 cup butter, room temperature
8 oz cream cheese, room temperature
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder

For the frosting:

1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream

1. Preheat oven to 350. Line a jelly roll pan (15 x 10 x 1) with aluminum foil and spray lightly with cooking spray.

2. In a mixer, cream butter, cream cheese and sugar together. Add in egg and vanilla and mix until incorporated.

3. With mixer on low, add flour, baking powder and baking soda. Mix until just combined.

4. Press dough evenly into your prepared pan. The dough will be sticky.

5. Bake for 20 minutes until edges begin to golden. Cool completely before frosting.

6. To make the frosting, cream together the butter and vanilla. Slowly beat in the powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined (I used neon pink).

 

Happy Valentines Day! February 22, 2012

Filed under: Dessert,Max — tiffanyrose913 @ 6:39 pm

Happy Valentines day from Max and his favorite little dog Jingles 🙂  Also, some DELISH peanut butter cookies I made with Dove Chocolate Hearts, instead of the old standby Hershey’s Kisses – these were to DIE FOR , and so festive 🙂

 

Chubby Hubby Rice Krispie Treats February 7, 2012

Filed under: Dessert,Max — tiffanyrose913 @ 7:16 pm

To say that Max and Ryan LOVED these rice krispie treats would be an undertstatement!  But with all of these ingredients MIXED with a rice krispie treat, what is not to love?? LOL

3 tablespoons unsalted butter
1 (10.5 ounce) bag miniature marshmallows
½ cup creamy peanut butter
4 cups Rice Krispies cereal
2 cups crushed pretzel pieces
½ cup peanut butter chips
2 cups semisweet chocolate chips

1. Grease a 9×13-inch baking dish; set aside.

2. Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat.

3. Off the heat, add the peanut butter and stir until completely melted and smooth. Add the Rice Krispies cereal, pretzel pieces and peanut butter chips, stirring gently until all dry ingredients are coated. Turn the mixture into the prepared baking dish and press it into the pan, creating an even top.

4. Microwave the chocolate chips on 50% power in 30-second intervals, stirring after each, until completely melted and smooth. Pour the chocolate over the treats and spread in an even layer with an offset spatula. Let cool at room temperature until set, about 1 hour. (You can also refrigerate the treats for about 30 minutes to speed up the process.) Store leftovers at room temperature in an airtight container

 

Caramel Tassies December 28, 2011

Filed under: Dessert — tiffanyrose913 @ 7:02 pm

One of mike’s favorite cookie is a caramel tassie.  Every year he reminds me how good the tassies were that my Aunt Barb made… Hi Aunt Barb! :)Anyways, I don’t know why I was so intimidated by them – because they were not as hard to make as I thought!  The Pittsburgh Post-Gazette had a recipe for them this year, and I knew I had to make them!

  • 1 stick ( 1/2 cup) butter, softened
  • 3-ounce package cream cheese, softened
  • 1 cup all-purpose flour
  • 14-ounce package caramels
  • 1/4 cup evaporated milk
  • 1 1/2 teaspoons coffee liqueur or brewed coffee
  • Frosting (recipe follows)

Beat butter and cream cheese together until well blended; stir in flour. Form dough into a ball; chill 1 hour or overnight.

Preheat oven to 350 degrees. Roll pieces of dough into 1/2-inch balls; press balls into ungreased mini-muffin pan. Bake 10 to 15 minutes or until golden. Let cool.

Combine caramels and evaporated milk in a saucepan over medium heat, stirring frequently until melted. Remove from heat; stir in liqueur or coffee. Spoon filling into shells. Cool completely before piping frosting onto caramel filling.

Makes about 2 dozen.

For the frosting
  • 1/2 cup shortening
  • 1/3 cup sugar
  • 1/3 cup evaporated milk, chilled
  • 1/2 teaspoon coffee liqueur or brewed coffee

Blend shortening and sugar until fluffy; add evaporated milk and liqueur or coffee. Beat on medium-high speed with an electric mixer for 7 to 10 minutes until fluffy.