Archive for January, 2012


Pie Pops

January 30, 2012

I know the idea of pie pops seems simple and amazing, and well, they pretty much are!  It’s a quick and easy process and the result is delicious!  I don’t think you even need the stick!

So if you can’t tell by the pictures in this post, I baked these in the fall around Halloween.  Better late than never, right?

This might be the easiest dessert ever (and most adorable)!  To be perfectly honest, I stole the idea from Bakerella!

Pie crust (I used store bought)
Cookie cutters
Pop sticks
Pie filling (I used jam/preserves)

Roll out pie crust and cut out shapes with cookie cutters.  If you’re using different shapes, make sure to have two of each to match up on the stick.

Lay out pie circles on parchment paper and dollop a small amount of filling onto each.  Lay down the stick and press into the dough so it doesn’t slip out.

Lay another pie circle on top and use a fork or stick to crease the edges to hold it together.

Bake for 12-15 minutes on 375 degrees.

Easy as pie!
Happy Pie Pops!


Marry Me, Today and Everyday…

January 23, 2012

Happy New Year friends!

If you couldn’t tell by the title of this blog post, I have gotten married since I last blogged!  It’s very exciting for David and I and we are excited to start a life together.  We went on a wonderful honeymoon and are getting back into the swing of things in the real world!

Hopefully with the wedding being done, I will have more time for the blogger in me!  I do think I’ll compile a few posts of wedding crafts and details to share with you.  I’m really excited about all we did for our big day and how it came together.  It was a beautiful ceremony and we partied till 2012!  I also have sincerely missed cooking over the past month or more and have already started back in the kitchen.  I got a few new cookbooks for christmas and as wedding gifts so I’ll have to start trying new recipes.  I also downloaded a great meal planning app that will hopefully not only help me cook more, but be more efficient with my planning and cooking!

I have lots of hope and wishes for the new year, as I’m sure everyone does.  I would like to keep my spirits up and make this a wonderful year.  I hope you enjoyed the blog last year and continue to read as we get back into the swing of things!

Thanks for putting up with the big pause in our blogging, but hopefully 2012 will bring lots of new and exciting posts and inspiration for new ideas!

Happy New Year to you and yours!


Black Cocoa Cookies!

January 20, 2012

I baked a delicious batch of Black Cocoa cookies back in September of last year for David’s team.  I didn’t go crazy with decorating because I just wanted practice baking the cookies and icing them. I used a recipe I got in a baking class I took and it turned out delicious.  They taste like oreo cookies!

1 cup butter – room temperature
2 cups white granulated sugar
2 large eggs
1 Tbsp vanilla
3 1/4 cups all-purpose flour
3⁄4 cup black cocoa  (This was found at the bake shop, but I’ve seen it at a spice shop or natural grocery store)
1 tsp baking powder
1⁄2 tsp baking soda
1/4 tsp salt

Cream butter and sugar. Add eggs and vanilla and mix until smooth. Add cocoa and mix. Combine flour, baking powder, baking soda and salt and add to mixture. Mix just until well incorporated – but you don’t see any white flour. Don’t over mix. Roll out dough to 1/4 inch thickness between two pieces of parchment paper. Refrigerate flattened dough for 1 hour. Preheat oven to 350°. Peel parchment off of top side. Flip and peel off other parchment sheet. Cut into shapes and place cookies 1 inch apart on parchment lined cookie sheets. Bake 10 minutes until cookie is stiff t the touch. Cool. Decorate with royal icing. Makes approximately 36 medium size cookies.

Royal Icing was used to decorate the cookies from the following recipe:

3 Tbsp Meringue Powder
4 cups sifted confectioners’ sugar (about 1 lb)
6 Tbsp water (or combination water and flavor)

Beat all ingredients at low speed for 7-10 minutes until icing forms peaks. This recipe makes a stiff royal icing. Water can be added to make a thinner icing – the consistency for flooding is like thick paint. Stiff icing is used for cookie borders/outlines while thinner icing is used to fill-in border areas.
I tried royal icing once before on my own and it was terrible.  I really recommend taking a class somewhere to watch a professional make it first.  The consistency is hard to explain in writing, but so easy to understand in a class!  I hope you enjoy the cookies!

(I forgot to take a good picture with my camera, so I got this one with my phone.)

Happy Eating!

recipe courtesy of