Archive for Just for Fun

Sweet Treat!

This year I received one of the most fun and useful utensils I have ever seen…the Easy Accent Decorator from Pampered Chef!  I must admit that I am slightly addicted to this wonderful creation now because it has made my once hideously decorated cupcakes turn into cute little creatures!  I somehow manage to use this every weekend now as I try to find new ways to use this awesome tool.  Below is one of the recipes that my wonderful boyfriend/kitchen sidekick tried this past weekend.  I highly recommend trying it–so delicious!  (And if you have an Easy Accent Decorator don’t forget to use it to spread on the icing!) 

Happy baking!  🙂

Red Velvet Whoopie Pies

Recipe courtesy Food Network Magazine

Prep Time:  45 minutes
Inactive Prep Time:  30 minutes
Cook Time:  10 minutes
Serves:  18 servings


For the Cookies:

  • 1 ounce semisweet chocolate, chopped
  • 1/2 ounce milk chocolate, chopped
  • 12 tablespoons unsalted butter, melted
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 1/2 teaspoons apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the Filling:

  • 8 ounces cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 2 1/2 cups confectioners’ sugar, sifted
  • 1 vanilla bean, halved lengthwise and seeds scraped


Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.

Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.

Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.

Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

Photograph by Kate Mathis


Music for the Soul

I am in love with the new song by Casting Crowns, “Glorious Day.”  It is so encouraging and puts things into perspective–which I frequently have to reprioritize so this is so helpful.  I hope you enjoy it and that it speaks to your soul this beautiful Friday.

Oh and the video has the lyrics with it in case you like to sing along like I do.  🙂