Brownie Pops!

I had this brownie pops pan for about a week before I used it, which is really saying something.  So this past Friday, I decided to test it and make brownie pops with my red-and-white-Alabama-roll-tide sprinkles.

This pan worked perfectly.  I just need another one because I could only bake 8 brownie pops at a time. (Thanks for this one, Mom!)

I think I ended up filling this one 3 times using my favorite box mix. Then I melted a bag of chocolate chips in a medium sized glass measuring cup in the microwave. Once the brownies were cool enough, I dipped the ends of the sticks in the chocolate before putting them in the brownies.  Then I put them in the freezer.  It is so much easier to decorate them if they're frozen.

While the brownies were in the freezer, I got my sprinkles ready. 

To decorate:
Dip the brownie into the chocolate. I like to have at least half of the brownie covered.
Tap the stick on the side of the bowl to make any extra chocolate drip off.
Roll the brownie around in the sprinkles.
Immediately transfer it to the freezer.

I ran out of these sprinkles, but I had some back-ups. 

If you've read my Beach Birthday blog post, you know how I feel about these sprinkles.

I love these colors. They sort of matched my nails.

I made these on Friday and my friends and I had some of them, and we all ate dinner after the amazing Bama game on Saturday so we had some more.  Needless to say, these delicous brownie pops were in existence for a little over 24 hours. :)


White Truffle Ruffle Cake

I made this cake for my grandmother's birthday on Sunday!  It's a chocolate cake with white truffle frosting.  I got the recipe from Betty Crocker's The Big Book of Cupcakes, but I made a cake version instead!

For the frosting, the recipe says to add 1 cup of candy melts and 1 container of vanilla frosting from the store.  I doubled the recipe though because I feel like I'm always running out of frosting.

After I mixed the candy melts and the icing, I felt like the frosting wasn't think enough so I added some vanilla buttercream frosting that I had made earlier as back-up-frosting.  I've made regular buttercream frosting before, but this vanilla buttercream was so good.  So good.

This is what happens when you put candy melts in the microwave on high when the recipe says medium.

I used a really small star tip to make the ruffles.  I love how it looks and it might be one of my favorite cakes that I've made so far, but if I ever want to make a cake that looks like this again, I will use a much bigger tip.  I'm not even sure why I wanted to use this tiny one because I have quite a few of them.

I made the ruffle design by starting at the bottom of the cake and moving the tip upward to make a straight line, but I took a lot of time and went really slow so the icing could fold up on top of itself.  I don't know how else to describe it, but I hope that makes sense!

As much as I love how this looks, I will definitely use a bigger tip next time because this took forever.  Seriously, we started watching a football game about the same time I started decorating this cake and I was still working on it when the game was over.

Once I was done with the sides of the cake, I made single little stars around the edge of the top.  Then I went around the top of the cake in circles.

Do you like my houseshoes? :)

Finished cake!  I like that it looks all ruffley and still kind of simple at the same time.  I also thought of putting some kind of sprinkles or glitter-sprinkles on the top, but I'm glad I didn't.

We took my grandmother out to eat dinner and then we all went back to her house for cake and ice cream!  It was really nice having everyone together and all the kids home from college and work.


The Perfect College Cupcakes

I originally started this blog because I love to bake and I bake a lot.  Then I started thinking about how I could make it different and stand out from all the other millions of baking blogs on the internet these days.  So I thought I could write about baking in college and how to make it easy for people like me who started off trying to bake in their dorm rooms.

So this post is about how to make the easiest cupcakes ever.  And I mean easy.  They're easy to make and easy to clean up. 

All you really need is a baking sheet and foil cupcake liners.

I discovered these foil liners over the summer and was surprised that the directions said to just place them on a baking sheet and not in a cupcake pan.  But I tried them, and they worked perfectly!

I made these for my friend's birthday last week.  I made the Oreo cupcakes again because the first time I made them was over the summer and none of my friends got to try them.  I wanted to make them again because I knew they'd freak out, which they did.  It was so funny, I wish I would have gotten on it on video!

You don't have to put anything on the pan, no oil or non-stick spray.  So when it's done and cooled, you just put it back where your pans go.  So all you'll have to clean is the bowl you made the batter in.

Then get some icing like this.  Get the kind in the bottle because they come with 4 different decorating tips.  You can spread the icing in a can with a knife or spoon.  Then you can use the bottle icing to decorate the cupcakes however you want!

Ta da!  Then you're done.  You've made super cute cupcakes and all you have to clean up is the batter bowl and maybe a spoon. 

Top picture: Jacob, Wes, and Josh