Tuesday, August 17, 2010

I Scream, You Scream!

I think that most people love ice cream. I, myself, am not a huge fan but I have few flavors and ice cream bars that I like. One thing that I think most people can't resist are drumsticks.

If you like Drumsticks (and even if you don't) you would probably really like what my friend Ally and I made. A couple months ago Ally and I had a bunco party, we made a bunch of tasty stuff such as Lil' Smokies wrapped in bacon and baked in brown sugar, caramel corn (with homemade caramel), and carmel apple dip, but the best thing of all that we made were Food Network Magazine's Ice Cream Sundae Cones! They are basically the same thing as Drumsticks just better!

They were a bit messy but so worth it and definitely a big success! So below is a recipe for these yummy treats! Be sure to keep them in the freezer for the suggested time or even longer!


  • 6 waffle cones
  • 1 cup malted milk balls, plus 6 more for the cones
  • 4 large chocolate-covered peanut butter cups, chopped
  • 2 quarts vanilla and/or chocolate ice cream
  • 1/4 cup chocolate fudge sauce
  • 5 ounces semisweet chocolate, chopped
  • 1 ounce milk chocolate, chopped
  • 6 tablespoons unsalted butter, cut into small pieces
  • 1 1/2 tablespoons corn syrup or agave syrup
  • 1/2 cup roasted peanuts, finely chopped


Place a stainless steel bowl in the freezer to chill, about 20 minutes. Set 6 tall glasses on a baking sheet and put a cone in each. Drop a malted milk ball into each cone.

Roughly chop the remaining malted milk balls and put in the cold bowl with the peanut-butter-cup pieces and ice cream. Use a metal spoon to smash and stir the candies into the ice cream, working quickly to keep it from melting.

Press 1 small scoop of the candy ice cream into each cone. Dot with a heaping teaspoon of fudge sauce and top with 2 generous scoops of the candy ice cream. Freeze the cones (in the glasses) until firm, about 2 hours.

Meanwhile, melt the semisweet and milk chocolate with the butter and corn syrup in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water), stirring until smooth. Remove the bowl from the saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.

Remove the cones from the glasses and dip the ice cream into the chocolate, swirling to coat. Immediately sprinkle the peanuts over the chocolate; place the cones upright in the glasses and freeze until the chocolate shell is set, at least 1 hour or overnight.


Be sure to freeze each cone upright in a tall glass to keep the chocolate shell intact.

Bon Appetit! --Maggie Mae :-)

Monday, August 2, 2010

Newest Trend: Aprons.

I love fashion and I love baking. So put them together and what do you have? APRONS! I've seen a lot of really cute aprons and a lot of really boring ones! At my house our aprons aren't very fabulous. But these aprons are! This post is going to be about the cutest aprons I've found online and in stores!

Anthropologie I think Anthropologie has the prettiest aprons that I've seen. All the aprons range between 24 to 38 dollars and they're all super cute! They all have fun, bright, patterns.

Sur la Table I think Sur La Table has some really cute aprons. They all range from 9 to 40 dollars. You can get more plain, simple aprons or bright patterned aprons.

I am sure that with these aprons you can look super fashionable while your covered in flour!

Bon Appetit --Maggie Mae :-)

Friday, July 30, 2010

Baked and Shaked!

On Monday evening I said to my family, "On Wednesday I will be making dinner!" I got mixed answers, my brother said that he would have to find somewhere else to eat and my mom said, great. So, last night I made dinner! I made homemade chicken strips and jo-jo potato wedges. They were both really good and everyone liked them.

The recipes were pretty simple and quick but a but messy to make. Although it was so worth it! I got the recipes from All Recipes I like All Recipes because anyone can submit their favorite recipes for everyone to see. I made the recipe called Uncle Bill's Chicken Strips and the recipe called Jo-Jo Potato Wedges.

The whole meal was a success. It was delicious and everyone loved it! I would strongly recommend that you try out these recipes!

Bon Appetit! --Maggie Mae :-)

Wednesday, July 28, 2010

And the Winner is....

A couple of weeks ago I put out a poll, the question was: What's your favorite type of cake? The choices were Vanilla, Chocolate, Red Velvet, and Yellow. The winner was Vanilla! Vanilla cake is my favorite type of cake.

So here is a recipe for vanilla cake with vanilla buttercream frosting, yum yum yum!

Makes 24 servings.

Prep Time: 15 minutes

Cook Time: 40 minutes

2 1/2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 cup (2 sticks) butter, softened

1 1/2 cups granulated sugar

2 tablespoons vanilla extract

4 eggs

3/4 cup milk

Vanilla Buttercream Frosting:

1 cup (2 sticks) butter, softened

1 tablespoon Vanilla Extract

1 box (16 ounces) confectioners' sugar

2 tablespoons milk

1. Preheat oven to 350°F. Mix flour, baking powder and salt in medium bowl. Set aside.

2. Beat butter in large bowl with electric mixer on medium speed 30 seconds or until softened. Add granulated sugar and vanilla; beat until light and fluffy, scraping down sides of bowl frequently. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on medium-low speed just until mixed. Pour into greased and floured 13x9-inch baking pan.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

4. For the Frosting, beat butter and vanilla in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Frost top of cake with frosting.

Bon Appetit --Maggie Mae :-)

Tuesday, July 13, 2010

Cookbooks: I adore you.

It's hard to be a good at anything without solid directions. In baking, I've realized the
importance of reading the directions. I've made a couple of batches of chocolate chip cookies
without any eggs or with one less cups of flour. Normally when Im baking chocolate chip cookies, an ingredient gets forgotten, left in the cold, dark, lonely cupboard with no mixer to swirl around in. But, this post isn't about my issue with directions, it's about COOKBOOKS!

In this post I'm going to talk about... Cookbooks. Some of them I haven't ever used a recipe from they are just in my familys collection at home but others I may have used more then one recipe from! I just love cookbooks. I could read them all day, whether I was going to bake from
them or not.

500 Cupcakes: The Only Cupcake Compendium You Will Ever Need: I think this
cookbook is great I've never baked any of the recipes in it but I've read through the recipes a
number of times. It's all cupcakes and muffins. Some of them don't sound as good as others.

Bobby Flay's Burgers, Fries, & Shakes: this cookbook may not involve baking but every recipe in it sounds so yummy! All of the pictures make all of the food look so tasty! My dad got this cookbook for Christmas and I think it's the best gift he's gotten! :-) The recipe that I think sounds best is the toasted coconut milkshake! Yum yum yum!

But the best "cookbook" is Epicurious! It's every single recipe from eac
h issue of Gourmet and Bon Appetit! On each recipe you can write a review of the food and rate it in 'forks'. You can select what you want in (and not in) all the recipes you find, and they have a new recipe of the day every day, like today's recipe (July 27, 2010) is the No-Bake Chocolate Raspberry Cream Pie! Yummy!

So buy some of these AWESOME cookbooks or read them if you have them at home! And check out the tasty recipes I recommended!

Bon Appetit! --Maggie Mae :-)

Monday, June 28, 2010

Hello, Cupcake!

I want to be a part of it, Tacoma, Tacoma! Well not exactly. I was kind of born a part of it. BUT... I guess it does have it's advantages. Like my favorite bakery. Their specialty? Cupcakes. Their name? Hello, Cupcake.

They have nine seasonal flavors. The newest flavor is Banana Split (yummy!) and the other eight flavors are: vanilla cake with vanilla buttercream icing, vanilla cake with chocolate buttercream icing, chocolate cake with chocolate buttercream, chocolate cake with vanilla buttercream icing, red velvet cake with cream cheese frosting, carrot cake with cream cheese frosting, vanilla coconut cake with vanilla buttercream icing, mocha cake with mocha buttercream icing. Doesn't it all sound so yummy?

Now all these delicious cupcakes makes me want to eat (and make) some cupcakes. So, I need to include my favorite cupcake recipe! Yum yum yum!

  • Lemon-Raspberry Cupcakes
  • 3/4 cup (12 tablespoons) unsalted butter, room temperature
  • 3 cups powdered sugar, divided
  • 4 1/2 teaspoons finely grated lemon peel, divided
  • 2 large eggs
  • 1 1/4 cups self-rising flour
  • 1/4 cup buttermilk
  • 4 tablespoons fresh lemon juice, divided
  • 12 teaspoons plus 1 tablespoon seedless raspberry jam
  • Fresh raspberries (for garnish)

  • Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.

  • Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally. Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.


Bon Appetit! --Maggie Mae :-)

Friday, June 25, 2010

Bacon. Cookies. It's so wrong and yet pure genius.

Bacon: noun. Delicious strips of juicy, pork heaven. Served often at breakfast with eggs, but perfectly good served alone and at any time of day.

Its official... After I had seen bacon with chocolate I thought there was no thing that hasn't been infused with the smoky, salty, and plainly deliciousness that is bacon. Until I tasted these cookies. They're amazing... The sweet compliments the salty. The salty compliments the sweet. And the greatness of chocolate chip cookies most definitely compliments the awesomeness of bacon.

So you may be thinking... what is this delicious recipe she will be sharing? Well, fellow bloggers... be prepared to fall deeply in love with Chocolate Chip Candied Bacon Cookies.

So... Who want's the recipe? I do! :-)

Chocolate Chip Candied Bacon Cookies

candied bacon:
2-3 pieces of thick cut bacon
brown sugar (enough to sprinkle it)

chocolate chip cookies:
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
12 oz semi sweet chocolate chips

1. make the candied bacon: preheat the oven to 350 F. lay bacon on a greased baking sheet so they are not overlapping eachother. sprinkle about 2 tsp brown sugar evenly on each strip of bacon. bake for 12 minutes, remove from oven, flip bacon and drag it through the syrupy liquid that’s collected on the baking sheet. put the bacon back in the oven for another 12-15 minutes, until it is fully cooked and very dark (mahogany). remove the strips from the sheet and cool on a wire rack. after they have cooked, chop them or quickly food process into tiny pieces.

2. make the cookies: combine flour, baking soda and salt in a small bowl. beat butter, both sugars and vanilla in a large bowl. add eggs, one at a time, beating well. gradually beat in flour mixture. stir in morsels and bacon pieces.

3. spoon dough onto an ungreased baking sheet and bake at 375 F for 9-11 minutes. i tend to go a little under 9 minutes so they come out just underdone. remove to cooling racks or eat immediately with a glass of cold milk.

Enjoy! :-)

Bon Appetit --Maggie Mae :-)