Butterscotch and pumpkin? I didn’t think it could work either. But when Annie of the oh so fabulous Annie’s Eats pronounced these pumpkin cookies to be her favorites of all time, I took a leap of faith and tried them out (though honestly it was more like a tiny jump, since I love all the flavors).

Set your oven to 325F. After you grab all your ingredients, keep an eye out for sneaky kitties wandering around eying your treats

Then you mix two cups of flour

1 and 1/2 teaspoons of baking powder

1 teaspoon baking soda

1/2 teaspoon of salt

And a heaping teaspoon of ground cinnamon

A gentle whisking will mix everything up nicely, then you can set that bowl aside and grab another

In it you should put 1 cup of sugar

And two eggs!

Then, beat just these two ingredients until you have a smooth liquid that is very light

Just like this! Wonder Baker Tip: err on the side of using your bigger mixing bowls for wet ingredients because, more often than not, you’ll be adding your dry ingredients to the wet ones and not the other way around

Speaking of wet, it’s time to add 1 cup of pumpkin to your egg goo

Along with 1/2 a cup of vegetable oil

And a teaspoon of vanilla extract. Doesn’t the vanilla in the oil look really cool? I think so.

Blend that up until nicely combined

And then add your dry ingredient mixture. My bowl was big enough to add it all at once, but if you have a smaller bowl, add in halves or thirds

When that’s all combined, you’ll get a lovely orange dough that’s not too thick or sticky

Now, my sister is a little picky and doesn’t like butterscotch, so at this point I decided to separate out just a small amount of the cookie batter into another bowl and fold in some of my leftover mini chocolate chips from the pumpkin bread. That way she could still get some cookies and we’d have a different flavor on hand too.

If I had to venture a guess, I’d say that was a little less than a third of the batter overall. And I didn’t measure out the chocolate chips, I just dumped them in there until it looked right.

And the rest of the batter got just under a full cup of butterscotch chips folded right in.

To my sister’s delight, the chocolate batch ended up yielding nine whole cookies for her. I decided to set my timer for 12 minutes, though the recipe stated 14-16, because they seemed a little smaller than the ones in the recipe and it’s always good to check early.

Meanwhile I prepared a batch of butterscotch! For scooping, I just used a tablespoon measuring cup and plopped them onto the baking sheet using another spoon to scoop out. If you’ll notice, I didn’t have any parchment paper or silicone baking sheets, so I just lined my cookie pans with wax paper. It seemed to work out just fine.

After 12 minutes precisely, the chocolate chip cookies were finished. The toothpick came out clean and they looked amazing!

Just look at those bottoms! Set up perfectly with a little bit of browning on the edge, but the entire cookie is still fluffy and wonderful inside. I was extremely impressed with my choice of cooking time, if I do say so myself 🙂

I baked all my batches for 12 minutes and they all were perfectly done. Including this bonus batch which had butterscotch and chocolate chips in it! It was fun to just toss chips around into everything.

Oh wow, look at those! Now, one thing that was strange was the butterscotch chips didn’t seem to want to stay inside the cookie dough. They rolled out to the sides and even formed little craters as the cookie baked. The ones that were sticking out on the sides tended to stick to the wax paper, making it tricky to get the cookies off. So if you’re making these cookies, try to form them before you bake so that there aren’t any butterscotch chips sticking out on the sides. You can do this by just pushing them on top with a spoon or adding a little more of the dough to the edges around. It’s not a problem at all if they stick out, but this could make your life a little easier later

Hey, it’s the pumpkin bread I made earlier and a whole bunch of wonderful little cookies! I found that the pumpkin and the butterscotch worked great together, but the ones with both kinds of chips were probably my most favorite! Compared to the bread, the cookies are much fluffier and tend to get moist on the tops when you store them, but it’s not a soggy moisture so don’t worry about that. Pumpkin cookies are one of my favorite parts of fall and I hope you enjoy them too!

Check out the full recipe here at Annie’s Eats and have a  very happy eating!

I suppose I mentioned it, but when I first found Annie’s Eats, I went through her entire blog (yes, back hundreds of posts) and bookmarked a bunch of things. When we needed an extra dish for our simple dinner tonight, I was really excited to be given the opportunity to make these biscuits!

Unfortunately, we were in a bit of a time crunch and I didn’t take pictures of my process, but I still think they deserved a mention here since I did bake them and they were incredible! Plus I’ve never made biscuits before and I love showing off my first time adventures!

I’ve never cut butter into flour before, it was tricky. It came down to me breaking a lot of the big butter chunks down with my fingers, but I think everything came out well. The biscuits were very flaky and buttery and I love chives, so those were a great bonus flavor! I had two batches and the ones that were cooked a little more were better, so make sure you leave them in until they’re a nice golden brown on top even though they’ll be a little darker on the bottoms. I was really glad they came out so nicely, especially on my first attempt.

And yes, I did use a pumpkin shaped cookie cutter to make them 🙂

Here they are all cut out nicely on the parchment paper. They were pretty easy to cut and tap out, but make sure you use plenty of flour on the work surface and your fingers, otherwise you’ll be a big sticky mess!

And here they are all done! My cell phone washes them out a little, trust me that they’re much prettier in person. When they’re baking, you might have little buttery puddles leaking around them and bubbling, but it’s nothing to be concerned about

Festive, flaky, fabulous!

Grab the recipe here at Annie’s Eats and have a happy eating!

It’s October! Well, I guess it’s been October for half a month now, but that’s beside the point. It was about time I got to some real fall baking and busted out the cans of pumpkin puree. When it came down to asking what pumpkin-y treats to make first, the choice was pretty much made for me by my insatiable family. There was no other option but a recipe for Pumpkin Chocolate Chip Bread I had clipped out of the Betty Crocker Fall Baking Catalog (that’s the one with Bakerella on the cover, in case you didn’t know!). Sure, it’s not really a “bread” in the sense that it has no yeast, but it’s a moist and dense bread-like loaf cake and I think we should be able to call it whatever we want.

Wow, look at that big can of pumpkin! I didn’t use all of it in this bread, but that’s a story for another blog post. Also there shouldn’t be salt in that picture, but there should be eggs. My mistake.

After you set your oven to 350F, take a 9×5 loaf pan, or as close as you can get, and grease the bottom up. I didn’t have any real butter, so I had to use Pam. I don’t think anyone ever really notices though.

Toss a stick (1/2 cup) of softened butter into a bowl

And dump a whole cup of sugar on top

A cup of pumpkin goes right on top. Pumpkin is not the most pleasant smelling squash, but at least it tastes good when it’s all cooked up

After you’ve cracked in your two eggs, you’ll get this exciting and colorful mess. It’s about to get a lot messier though.

We were actually preparing two batches of pumpkin bread in two separate bowls! This one, as you can clearly see, we mixed with an electric hand beater. But we also tried mixing another one completely by hand to see if we got any different results in the texture.

But it proved to be quite difficult mixing by hand, we couldn’t get all the butter broken up

So we had to take the hand mixer to it anyway. It looks much more smooth now.

Add 2 cups of flour to your orange mush

1 teaspoon of baking soda

A heaping teaspoon of ground cinnamon

And a teaspoon of pumpkin pie spice. Pumpkin pie spice is made up of cinnamon, nutmeg, ginger, and allspice, so you could really just toss a pinch of each in there if you don’t have any premixed. I love the contrast in the spice colors, baking is so beautiful!

The electric mixer will make all sorts of fun shapes in your bread dough

And this time we did manage to get an even blend with a plain wire whisk! They look pretty similar though, but who knows how they’ll bake.

Oh boy chocolate chips! A cup of mini-semisweets is a whole lot of chocolate chips, but I would like to think no one here has a problem with that

Look at that gorgeous dough. Halloween colors!

Dump the whole bowl into your loaf pan. Shake it out, scoop it out, whatever works! You might have to spin and bang the pan on the counter to get it even.

Pop your bread right into the oven where it will stay for 55-65 minutes! As a Wonder Baker Tip, always use the smallest of the recommended times, or even smaller if you think you have a real hot oven. Baked goods can always be put back into an oven, but once something is burned there’s not too much you can do.

Bread success! If your toothpick comes out clean, it’s done! I really love that crack in the top

And look at those fine crusty sides. If they’re a browner than the top or bottom, that’s nothing to fear.

Inside is a chocolate chip minefield! We cut both loaves open and found that the one mixed with the whisk didn’t rise quite as much as the one baked with the electric mixer, but other than that there was really no textural difference. The taste was truly fantastic with the pumpkin pie spice adding a great spicy punch that didn’t get overpowered by the chocolate. My dad’s serving recommendation is to pop the loaf in the freezer and let it sit for just a few minutes before slicing and enjoying. Though it’s great at any temperature, especially with a pumpkin spice espresso!

Oh, wondering about those cookies in the background there? Well stay tuned, for fall has only just begun and there are more fantastic pumpkin treats to come!

Happy Eating!

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When I get bored of refreshing the same three pages in my browser, I start perusing baking blogs. After I finish being envious of how pretty they are and how many amazing recipes are up, I just start clicking my bookmark button like there’s no tomorrow. I was really especially delighted when I stumbled upon a blog called “Annie’s Eats“. I’ve definitely added this one to my daily checks and I really suggest you check Annie out! Her recipes all look incredible, to say the least. And not only are we layout twins (though hers is so much cuter!) but she seems to have a real fondness for berries! If there’s one thing I really really love, it’s raspberries. I bookmarked not one, but seven of her amazing looking raspberry recipes.

What, raspberry season is over, you say? Well excuse you, but I live in Southern California and here the year is divided into “Really Hot Summer” and “Kind of Colder Summer”. I don’t even know what seasons are! (But Lindsey, that’s not how fruit works shhhh, just come). So when I want some good looking raspberries for these Raspberry Muffins, I managed to find some.

Oh, and they were perfect. Maybe a little too ripe, but I like it when they gush all over the place!

So I gathered up my ingredients, tossed on my apron, and made some muffins!

I was totally thrilled that one of the ingredients was “packed dark brown sugar”. I just love brown sugar, so when a recipe says to pack it, I go for it

Just press it in there reeeaaalllllyyyy tight. I don’t think there was room in that 3/4 cup for a single atom more of brown sugar when I was done

Perfect and wonderful! I was almost reluctant to add more, since I didn’t want to break the little mound

But I went ahead and added 1 egg

1/2 cup of whole milk

and 6 tablespoons of melted butter that had been cooling on the counter while I played with the sugar. Bye bye sugar castle!

Give that a whirly blend at medium-low speed (if you’re using a stand mixer) until it’s combined.

Grab another bowl and dump in 1 and 1/2 cups of flour

1 and 1/2 teaspoons of baking powder

1 teaspoon of cinnamon (I like mine heaping!)

And your 1/2 teaspoon of salt. Annie’s recipe uses Fleur de Sel, but the only coarse sugar I had around was your average Kosher variety. Use whatever you’ve got!

Then it’s whisky whisky whiskey time

Until you make you cinnamon disappear!

Add it to your wet bowl and let it mix! When it’s all combined, you’ll have a tan, sticky batter. I always find it so interesting how muffins and cupcakes really aren’t so different, but their batters are worlds apart!

Next I washed my raspberries and tried not to just funnel them straight into my mouth

Then I plunked them into a cup. 2 heaping cups, to be exact! I found that I used just a little over one full package, so I got to enjoy lots of leftovers!

They look so pretty in the batter bowl!

I tried to fold them as gently as I could, but the berries still burst everywhere when the spatula touched them. Personally, I don’t mind that at all, but if you want your berries more on the whole side, try and pick some a box that looks under ripe.

I ended up having to use these disposable muffin tins because apparently ours is on loan. When I first dug them out of the pantry, they were pretty grimy and covered with crunchy bits, yuck. But with lots of perseverance, I managed to scrape off all the dried bits of dough from cupcakes past and get the pans nice and clean with a paper towel and dishsoap. The pretty liners distracted from any missed spots and they were now perfect for using! So if you ever find yourself in such a situation, don’t get discouraged! There’s always something you can do to make it work. And that’s my Wonder Baker Tip 🙂

I filled the cups using a dual spoon method. Just use a big soup spoon to scoop, then hold it over the liner and use a smaller spoon to scrape into the pan. It’ll fill up just about 2/3 of the cup. And don’t worry about making it nice and even or anything, it’ll all bake up great!

I put my flimsy muffin pans on a cookie sheet so they could be easily extracted from the oven. Then, just for funsies, I put a whole raspberry on top of half of the muffins. I wanted to see how they would bake with the raspberry sitting on top, but I guess part of me just wanted to cram more berry goodness in there. You can sprinkle the tops with coarse sugar, but I didn’t have any.

And there they are after about 27 minutes in the oven at 400F. The tops looked really great, but I was concerned about the bottoms being moist in places when I remembered that the fruit was juicy and bound to do that. That being said though, I think they could have probably used another 5 minutes in the oven. The ones with the raspberries on top weren’t as pretty, but they were still tasty!

Personal taste tester/resident boyfriend said that he really liked the muffin part best and would have preferred not to have the berries in there, but I loved it. It was a bit of a textural contrast, but I thought they made everything sweet and delicious. I stored mine in the fridge and found that they got a little soggy, so it’s probably better to just store them in a dry place at room temp and eat them fast. But I’m sure you won’t have a problem with that 🙂

So don’t forget to head over and check out the recipe over at Annie’s Eats and I wish you berry happy eating!

If you keep up with Bakerella’s blog, you might know that she’s out on her Cake Pops book tour right now. Sadly, she wasn’t stopping in my fair city, but she was going to be an hour away signing at a Williams-Sonoma in Costa Mesa where some of my best friends attend school. A relatively short drive, great people to hang out with, AND getting to meet Bakerella in the flesh? There was absolutely no question, I just had to go.

So I did.

My friends and I got to the mall early and had fun walking around, but when we got to the store, it was incredible how packed it was! I mean, I know Bakerella is amazing, but I won’t lie and say I wasn’t shocked that there were so many people there. It was a very confusing mess, but eventually we figured out you had to buy a book and take your receipt to a lady in the front who gave you a number and the number corresponded to your place in line for the signing. Mine was 104.

Bakerella came out and did a quick Q&A with all the fans (she was so cute and wonderful, I was already spazzing out), and then everyone went and queued up outside the store. It was about 12:20pm then and I had to leave Costa Mesa by 2:30 in order to get back home and get to work on time, but I was confident!

An hour and half and many games of “Six Degrees of Separation” later, we reached the front of the outdoor queue and were let inside, where there were still about 15 people in front of me. But I was finally there, I was so excited! When there were two people in front of me, she actually caught my eye and exclaimed how much she loved my shirt and that got me even more thrilled.

Finally, it was my turn.

I had all these things I wanted to say. I wanted to shake her hand and tell her how inspiring she was, how she had influenced my own passion for baking and I was so happy for her success and so on. But of course, nothing ever works out exactly the way we plan.

I did shake her hand. But then I giggled and fluttered and turned five different reds and couldn’t say anything beyond “I am so happy to have been able to come here and meet you” in a stammery sort of way. Let me try and capture this moment for you, verbatim:

Me: omgomgomghi

Bakerella: Hi! *pose for picture* I just love your shirt so much, where did you get it? *grabs a notepad*

Me: omgomgomgomg uh um it’s shirt woot! S-H…wait, what am I doing, you know how to spell shirt. Shirt dot woot dot com. Yeah. I have a bit of a cupcake fetish *giant smile, can’t really breathe*. And I’m just so happy I got to be here and meet you and I’m so happy for you

Bakerella: Awww, you’re so sweet! *hugs*


And that was it. I tried not to trip on anything as I waved goodbye and giggled all my words. I was glowing all the way out of the mall, for it was time to run back to San Diego. I had just enough time to grab my things at my friend’s apartment and get on the road. Of course, I realized I didn’t explain to her how shirt.woot works, so I hope she finds the shirt in the reckoning and doesn’t spite me forever in her memory.

Want to see some pictures?

Look there she is! It was already so crowded when I got there, there was no room in the front to get great pictures during her Q&A, but my friend and I did our best

She was doing like bloggers do, taking lots of pictures with her fancy camera. Oh, and her shoes were adorable, I wish I had a picture of them

Here I am with my heart beating right out of my chest, telling her how much I adore her and not even worrying about coming off creepy (which I’m sure I must have a teeny bit)

But if I did, she didn’t show it. This picture came out incredibly, I’m really glad!

Ta-dah! It was an amazing adventure and a wonderful experience. Thank you so much, Bakerella, for being such a phenomenal person and a great inspiration to wonder bakers everywhere.

Ever since I started the baking blog, I’ve been baking more frequently, so I knew it wouldn’t be long before I started getting some special requests. When my dad told me what he really wanted was a good oatmeal cookie with chocolate chips instead of raisins, I was all too happy to oblige. It also worked out that I would be hanging out with a good friend of mine and fellow wonder-baker-in-training, so I had the fantastic opportunity to make something special for my dad and spend time baking with a great friend. Hooray!

First preheat that oven up to a toasty 325F. Incidentally, that’s also the perfect temperature for roasting pumpkin seeds! Just a fun fall fact for you 🙂

Then it’s the gathering of the ingredients! I always really love this part, going on scavenger hunts for everything you need and making shopping lists for baking is just kind of fun. Is that weird? Oh well.

And then, like any good wonder baker should, wash up those hands! Pictures of yourself actually working is another great bonus when you’re baking with a friend.

Pop your 1 cup (that’s 16 tablespoons) of softened butter into your bowl. Yes, I did poke the butter to see if it was soft enough, but that’s okay because I washed my hands!

And then you add a cup of packed brown sugar. The recipe calls for light brown, but I prefer dark so that’s what I used. The flavor of dark brown sugar is just much more intense and molasses-y, but if that’s not your preference, go with light brown. If you ever doubted how much I love brown sugar, I hope this picture clears it up for you.

Wonder baker Ruby measured out the 1/2 cup of white sugar

And they all went in the bowl together!

Ruby’s hand mixer is sadly crippled and only has one beater. I like it though, it still gets the job done.

See, it’s the little hand mixer that could!

Look at Ruby work that buttery sugary goodness. And check out her adorable apron! It has pockets! I love it.

It’s already looking pretty great, but there’s still lots to add

Like grabbing your two eggs and mixing them in one at a time

Once they’re all mixed in, your batter will lighten up a little bit

Then you can add 2 teaspoons of vanilla extract

Then, instead of grabbing another bowl, we mixed up our dry ingredients in the big measuring cup. First, scoop in your 1 and 1/4 cups of flour, then you can add your teaspoon of salt and 1/2 teaspoon of baking soda. We just stirred them all together in the cup and then added to the bowl of wet stuff. Easy peasy!

As you start blending up your dry ingredients, it’ll probably fly all over like it tends to do

So make sure you grab a spatula and scrape down the sides, folding the extra flour on top of the batter so it’ll stick and mix in easier

Then you toss in 1 cup of chocolate chips. Now, a word of caution: chocolate, especially the dark chocolate I love to use, is a little overpowering, If you’re concerned about losing the flavor of the cookie, err on the side of a little under a cup. However, if you make your cookies big enough, there will be a good balance! So maybe do a little experimentation with your cookie sizes, baking in small batches just to see how different amounts bake up until you find a size that’s got the perfect balance for you. It takes a little longer, but the results are worth it.

Then you mix in a whopping 3 cups of quick oats. The oats will completely drown your dough, so really getting them mixed in there is a task to test any wonder baker!

But you can get them all in there.

Don’t forget your cup of chopped walnuts too, if that’s something you enjoy. We only used half a cup, since we made a small batch with no nuts for my picky mother.

To start making your cookies, take any old spoon and scoop out a heaping spoonful. I thought that would make them too big, but as I mentioned before, the big cookies provide the best balance of the flavors. Plus oatmeal cookies need to be nice and thick to have that wonderful chewiness! Wonder baker Ruby was really good at efficiently scooping cookie dough.

And she used the equally effective two-spoon method for dropping them onto our cookie sheet! She was truly a wizard with cookie dough.

And here they are all ready for the oven. We probably could have fit more on the sheet, but at this point I was still experimenting with cookie sizes and baking times, so we were doing small batches.

Batch number one (the nutless). As you can see, these ones were much too small when they were rolled out, so they flatted out too much, making a thin cookie that made the chocolate a little too overpowering when you took a bite

And because they were too thin, the bottoms didn’t really set up all the way and were flimsy. I found the best way to eat these kind of cookies was to fold them in half to get a good bite

The next few batches, however, came out the perfect size! They needed longer than the suggested 12 minutes to cook all the way. The bottoms are the best way to tell if your cookies are done. Keep an eye on the edges to see if they brown up, or, if you can, lift with a spatula when you think they’re about done.

You might get some burned ones, if you put them on the bottom rack of your oven

But you might get some that are cooked beautifully! Hopefully that will be most of them, but if not, don’t worry. It’s always good to remember that there are people who like all the states of cookedness, even the burnt ones!

They were really tasty. Nick even said that if I sold them, people would buy them! That’s a great compliment for wonder bakers everywhere, in my opinion.You can pack them up in lots of ziploc bags for easy transport to all the people you want to share them with (I ended up with 6 separate batches for different people!) so you can have a wonderful time spreading cookie joy to all!

Happy Eating!

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I just couldn’t resist.

You might be here for several reasons. You could be looking for a recipe or maybe you’re just really into boobs and cupcakes (if so, hello kindred spirit!). But maybe you’re here because, like me, you want to be a wonder baker yourself. You’ve got all the moxie, all the passion, and puns at the ready. Now all you need are the tools of the trade, and that’s what I’m here to help you with!

I’m going to kick off this exciting segment with, in my opinion, the most absolutely wonderful Wonder Baker Tool of all: The Apron.

Why, you might be wondering, is an apron so important? Maybe you like to live life on the edge of the oven and bake all willy-nilly, the safety of your clothing be dammed! But putting on a great apron is so much more than just protecting your clothes from spills and splashes, it’s about going from a plain old person to a master of baked goods, spreading sugary joy to all. When I put on my apron, I feel my excitement for baking increase until you can practically see the flames of passion burning around me. And it’s even better when someone comes along and sees you in your apron, because they know that you’ve been hard at work and that gets them excited too! So yes, when it comes to being a wonder baker, an apron is an essential tool.

My apron just happens to be my most favorite piece of clothing. And since I have so many places I stay at (and even more places I bake at), I’ve started carrying it around with me everywhere in my tote bag! I don’t ever want to be caught baking without it, it’s just not as much fun!

Just look at me preening, like a bird with shimmery feathers.

I got this apron from Anthropologie about two years ago. Sadly they seemed to have discontinued the design 🙁 It was my first real big gift from my boyfriend and something I wanted more than anything else. If you’ve never been to an Anthropologie, you should at least pop in and stroll around. They have tons of cute, but very pricey, things. But if you’re looking for great aprons, I’ve never found a better place that has them. Again, a little pricey, but worth it I think. Mine has really stood up to all the messes I’ve put it through and been an essential part of my wonder baking operation.

Plus the protective value an apron has is an invaluable asset when you’re a bit of clumsy baker.

Or if you’re just an overzealous bowl-licking baker.

Look at that, there might be chocolate all over this wonder baker’s face, but her clothes are clean as a whistle thanks to her handy dandy apron.

You’re probably thinking about the fact that white might not be the best color for an apron. But in my opinion, if you’re looking for something that you’re going to put on every day to get you in the baking spirit, it should be something you really love. When I put on my apron, I feel like the world is my bakery and there’s no pastry that can get the best of me!

With her trusty apron on, Wonder Baker Lindsey fears nothing and no one! You can never get her down because, like her hero Mimi Bread, she will rise again!

As I’ve mentioned before, I lack the skills necessary to create really beautiful cupcakes. Don’t get me wrong, I can make one hell of a delicious little pastry, but I’m just not artistic and don’t have a steady hand. But for some reason last week, the creativity bug that seems to be allergic to me suddenly started biting. I have been dying to try out the piping tips Nick’s sister handed down to me and I finally had a cute idea that I wanted to put into motion. I wanted to make some cupcakes in the theme of my latest obsession, “Phineas and Ferb”.

If you have never seen or heard of this phenomenal cartoon, I assume you don’t know me that well because I seriously do nothing but talk about it all the time. Yes, it’s a children’s cartoon on the Disney Channel, but it’s one the most cleverly written, witty, silly, and downright awesome shows on the air today. Especially when it comes to kids’ shows that mostly boil down to gross or outlandishly absurd humor. Not that I’m knocking that, I say watch whatever floats your boat, but while you’re at it you should definitely check out “Phineas and Ferb”. It’s just amazing.

I won’t lie, part of the reason I chose to practice my piping on cupcakes from this show was because the characters are so simply drawn. I mean, look at Phineas, his head is a giant triangle. And Ferb’s “F” shaped head is just a rectangle with a nose. I was so stoked that perhaps I could actually draw something in frosting and have it turn out looking right!

So I set out on my decorating journey with a vanilla cake mix and a lovely box of decorating tools.

Vanilla cake? Well that’s no fun. But you see, vanilla cake is white and if you look closer in my decorating box…

You’ll see among my piping tips and disposable piping bags that I have a whole lot of food coloring. And what would be the fun of making themed cupcakes without really going all the way with them? It was decided that we would make three different colored cakes: Ferbtastic Green, Phinabulous Red, and Super Cool Perry Blue.

I was so excited about coloring the cupcakes, something I’ve never done before, that I was glad I just went with a box mix. All I needed to do was add eggs, water, and vegetable oil and mix it up good. If you want a Wonder Baker Tip, always “over-mix”. The box will tell you something ridiculous, like mix for 30 seconds, but I’ll always give it a good three or four minutes of whisking. This gets LOTS of air in there, which is imperative for a fluffy cupcake. Especially since if you’re going to be mixing in food coloring, a lot of the air might dissipate. A fluffy cupcake makes for lots of smiles!

After the batter was made, I tried to get it into as equal of thirds as I could. I just scooped it out by the cupful and in the end I had enough for 8 cupcakes each, perfect!

Mixing in all the colors was real fun! It was a big experiment playing with the colors and trying to create the perfect shades for the characters.

And it was so pretty! Like those spin art things we all  used to do as kids.

After careful experimentation, we finally got the colors right. Well, except for the fact that I didn’t realize I had no red for Phineas, so I had to do the best I could. My sister said it ended up coming out more like Candace’s hair color, so we can go with that!

In case you’re curious, here’s how the colors worked out:

  • Perry Blue: 11 drops of neon blue and 3 drops of regular green
  • Ferb Green: 18 drops regular green and 5 drops neon green
  • Candace Red: 10 drops of neon pink, 10 drops of yellow, and 2 drops neon purple

Now, when it comes to filling cupcake liners, all the pros recommend using an ice cream scoop. I’ve never tried that method before and I was going to, but for some reason my freaky family doesn’t own an ice cream scoop! So I used my usual method. It’s a little bit tricky, but I’ll tell you about it because I like the way it works.

I start with a paper liner in my left hand, cradling it with my fingers. Then I use a 1/4 cup measuring cup to scoop out some batter, filling it just about to the top. Once the excess stops streaming off, I move really quickly and get the liner under the cup and start pouring. If you time it right, you won’t get batter all over the sides of the liner. Then, once all the batter is in the liner and not dripping off the spoon, I pop the liner into the pan as quickly as I can. If you do this right, the liner will slip into the pan nice and easy. If your liner folds in on itself a little, just readjust it. I find that this method keeps batter from getting all over the pan. Plus it’s a little bit of a challenge, which makes it fun! Then you can use a spoon to get whatever batter you have remaining to top off the cups until they’re all even.

See, don’t those look nice? And so colorful!

It looks like a rainbow exploded all over my sink though. Good thing the dishwasher was empty!

After about 20 minutes of impatient agony (plus another 30 for them to cool), the cupcakes were done and ready to be played with!

The colors are so pretty! I wish I could color all my cupcakes, even the chocolate ones!

I popped some dark chocolate frosting (also store bought, but whatever) into one of my disposable piping bags. It took a few minutes for my sister and I to figure out how do get the tips on and working. It was a lot of “Does this part go inside the bag? Do I need to cut a hole in it? Oh, duh, of course. What about this twisty bit, where does this go? Am I doing this right?” But we finally did it!

It was messy work, but look at how professional and cool it is!

I started with some writing, just to test my hand

It’s supposed to be “where’s perry”, but I have trouble judging writing space on a cupcake. For the most part though, so successful!

I took a deep breath and attempted Phineas. Meanwhile, my sister was over at the table with some cupcakes of her own and was churning out masterpieces while I struggled to get my lines straight. But you don’t need a blow-by-blow recap of the drawing, so let’s get to the pictures!

GOSH DARN THOSE ARE CUTE. I ended up only doing Phineas as far as the characters go, but I was so proud of myself! The white gel looks funky, but the red ended up being great for his hair.

Then my sister did a Candace with her signature look of disapproval

Yep, definitely had a problem judging cupcake space. Also as hard as you try, frosting is not erasable. But personally I think two cupcakes were necessary to capture Candace’s screams

Even my little brother got in on the fun! He piped out a theme song in chocolate while my sister made an amazing Agent P

I put in a special request for my sister to make me a Jeremy cupcake to give to my boyfriend. Jeremy is the most perfect boy in the entire universe and I always tell Nick he needs to live up to his example

Of course I gave her the cupcake I tested with a toothpick when they were cooking, but it still came out amazing!

Finally a group shot. Aren’t they incredible? Sure I ended up not doing much, but my sister’s amazing artistry just made me so happy. And check out that question mark. I did that, yep, sure did.

So all in all, I think we really made our fandom proud. My sister played around with some of the other tips too

She made such lovely little flowers

Then she started being silly

Eventually the frosting heated up too much to do much with, so I just frosted the rest of the cupcakes, practicing my fluid spiral motions

My dad was about to go out of town, so I frosted some special ones for him too

I think decorating was a huge success! And with my sister around to help, I’ll start working extra hard at my piping so I can achieve wonder baker status with a piping bag!

And in case you’re wondering, they were tasty too! With my sweet tooth cupcake eating inator, they weren’t around for very long

I have a confession to make.

I have an unhealthy obsession with something. No, it’s not baking, there’s nothing unhealthy about that.

I am completely in love with cupcakes.

I don’t mean eating them (but who doesn’t love eating them). I mean looking at them. Cupcakes are the most adorable things in the universe. They’re like tiny canvases, able to be spread with a whole host of tiny adorable decorations that make them even cuter. When I see amazingly decorated cupcakes, something in my heart just starts to glow and I feel that everything in life just has to be great. For how could any world that can produce something that’s so overwhelmingly cute and delicious at the same time really be that bad? Part of my obsession might stem from the fact that when it comes to being artistic, I am miserably untalented. I ooo and ahhh over well-decorated cupcakes not only because they’re cute, but because I know that it takes a level of skill I don’t have. When it comes to cupcakes, I pour out all the love, admiration, and obsessively intense behavior in the world.

That’s not to say I haven’t at least tried my hand at some cute decorated cupcakes! Here, check out these pool ball cupcakes I made for Nick’s dad for Christmas.

They’re kind of cute, right? Of course, then you realize that I did the striped balls backwards, whoops. But I did think I had a stroke of genius when I used the mini oreos to pipe the numbers on to! Anyway, his dad really liked them, he had them displayed on the pool table and everything.

That same Christmas, my friend and I tried our hand at some snowmen for a family I babysit for

Awww, look at him! Amazing what some sprinkles, twizlers, a tic tac, and a fruit roll up can do to cupcakes!

Look at all those happy snowmen! Their mini cupcake heads are stuck to the bodies with pretzel sticks!

And of course it was too much fun to resist playing around

I haven’t ventured too much into cupcake decoration, but my absolute dream is to make the one thing in the world that might be cuter than cupcakes.

That’s right, bees made out of fondant.

These are the most amazing cupcakes I have ever seen. If you can find something cuter than these cupcakes topped with these fondant bees, I dare you to show it to me. Just look at them, they’re happy little bees! I’m all giddy now!

Ah, one day I’ll have some fondant to play with and then all my dreams can be realized.

Anyway, as you might imagine, when I see a cupcake on something I tend to buy it. Plus my passion has become such a defining characteristic for me that almost everyone I know does the same! I’ve got a lot of cupcake stuff. And by a lot, I mean a lot.

Want to take a look at my cupcake collection? Of course you do!

Some of my cupcake things are practical! Like this spatula, recipe book, and soap! I got the soap for my birthday, but I love it too much to use it, so I guess it’s not very practical after all

My cupcake memo pad makes all my grocery lists a delight

Yes, I have two cupcake lipglosses. It’s great though because one is chocolate and the other is raspberry, my two favorite flavors in combination. My cupcake necklace makes me feel special, but it’s my cupcake bandaids that really help me out on a daily basis

I tend to run into things, but when I can put on such a cute bandaid, it’s no trouble at all.

I also have a bracelet to match my necklace

And some sweet earrings too!

Back when I was recovering from knee surgery, I got this amazing cupcake bouquet from my boyfriend’s family. They just know me so well. Sadly though, the flowers were not edible, but I pretended they were cupcake scented.

What about this cupcake tattoo my sister drew on me at halloween? Pretty good for eyeliner and lipstick.

Cupcakes on clothes? Well I’ve got those too.

Speaking of Halloween, here’s some costumes cupcakes might wear (thanks Kelsey! <3)

And then there’s this sassy little number. In addition to getting me the cupcake bandaids and the halloween shirt, my friend Kelsey also hooked me up with a coupon for this. She’s an enabler of the best kind.

Is there any better way to keep your toesies warm than with cupcake socks? No, no there is not.

Finally there’s my favorite, the oh so cozy and pleasant cupcake pants. I’m also wearing the hello kitty cupcake shirt Nick got me for Christmas. Cupcake overload? No such thing!

Cupcakes cupcakes everywhere and not a bite to eat! But I’m really okay with that 🙂

Do you guys like cupcakes too? Have you ever made any? Or maybe you own something with a cupcake on it that I’ll just have to hunt you down for. Come show me! Cupcakes are too great to be loved by just one person, spread the joy around!