Monthly Archives: December 2010

Peppermint Oreo Fudge

I think we all know by now that I love me some Oreo’s. The funny thing is, I can’t tell you the last time I had an Oreo before I started baking so much!

The other day, my coworker brought in Oreo fudge that was made by his neighbor. I immediately googled the recipe so I could make it myself.

I’ve never made fudge before. I’ve never heard of Oreo fudge before.

What a perfect time of year to make Peppermint Oreo Fudge!!!!

Gathering all of my ingredients in little bowls before I begin, makes me feel like I’m on a cooking show : )

I made the recipe I found my own by using way more Oreos than the recipe called for.

This may look like a hot mess… but trust me- these are tasty!

So quick and easy. Great for Christmas whether you celebrate or not!

Peppermint Oreo Fudge

2 cups sugar

2/3 cup evaporated milk

1 (7 ounce) jars marshmallow cream

1 teaspoon peppermint extract

3/4 cup butter

2 cups white chocolate chips

2 Sleeves Oreo cookies, finely crushed

1 Sleeve Oreo cookies, crumbled


  1. Line 13×9 pan with foil and butter the foil.
  2. Combine sugar, butter, and milk in medium saucepan. Bring to full rolling boil; stirring constantly. Boil constantly for 3 minutes. Remove from heat. Stir in morsels, cream, crushed cookies, and peppermint. Pour into prepared pan. Sprinkle with crumbled cookes and press down lightly or gently swirl into fudge with knife if desired.
  3. Refrigerate until firm. Lift from pan. Remove foil and cut into pieces.





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Cinnamon Rolls with Pecans

I decided to make a new type of cinnamon roll. Last time, I made these, and they were a very simple yet delicious roll. This time, I went all out!

For some reason, I only took two prep photos:

I had good intentions, but I guess I was just caught up in baking, and didn’t take any others!

At least I took some of the final product…

I ended up using the Candied Pecans in these rolls. I combined them with regular pecans in the food processor.

I think it was a bit of a waste to use the Candied Pecans. With all of the butter and sugar I used, you couldn’t even tell they were in there. Oh well!

I also had an “oops” moment. After I placed all of the rolls on the baking sheet- I realized I skipped a step.

My rolls did not end up having pecans on top. But it’s ok. They were absolutely delicious as is.

These rolls were very easy to make. They just take a little patience while you wait for your dough to rise.

They were definitely worth the wait!

Full recipe from

You should try making these on your own!

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Cake Balls Part Deux

Dear Martha,

Next time you tell me to use 8 eggs in a cake recipe- I’m going to think twice about making that cake.

Since I was on such a Cake Ball kick this weekend, I decided to do some experimenting and come up with some interesting options. I came across Martha Stewart’s recipe for a Strawberry Torte and just knew that I could turn it into cake balls.

I must say that I do make a legendary Strawberry Torte. I haven’t made it in a few years… but I still get requests for it. Looks like I should have stuck with store bought lady fingers instead of making this egg-y cake myself.

Starting with the 8 eggs you see above, I separated the yolks and the whites. The yolks were whisked together with sugar, cake flour, baking powder and vanilla. The whites were thrown in the bowl of my mixer and turned into something that only photos can describe.

So this is how they make the omelet’s at Walker Brothers! I should have known better…

I thought I had taken photos of the finished cake and the whipped cream, but I guess not! Here are the strawberries I used:

I basically combined the cake, whipped cream, strawberries and strawberry preserves. I refrigerated it over night and formed the balls today.

I had been thinking of a new way to dip the balls to make the process easier. I started by dipping the bottoms, letting them harden, then dipping the tops.

And again… finished them off with a little flair.

I only got through seven of these balls when I had a taste… all I can say is these taste eggy! I’m going to let my taste-tester try them out tonight and I’ll decide if it’s worth it to dip the rest or not. Oh Martha… I think you failed me.

In other news, I finished making the chocolate cake balls today- using my new dipping technique.

I don’t really mind that there is a top layer and a bottom layer with a little separation in the middle.

I have to be honest (and some people know this about me) I can get into and out of phases pretty quickly- sorry Brooke, I’m over the cake ball phase! I’m going to have to move on. I think I’m going to kick it old school and go back to cookies!

Next up… I’m going to try experimenting with these treats from Trader Joe’s:

Maybe cookies? Cupcakes? Not sure yet… you’ll just have to wait and see!

And BTW- if you haven’t tried these Dark Chocolate Peanut Butter Cups from Trader Joe’s yet… you have to get yourself some soon! They’re amazing and so much better than Reece’s Peanut Butter Cups.


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Chocolate Cake Balls

Cake Balls are so in right now. They’re the new cupcake! I’ve been pretty disappointed to see that most people are making cake balls using a box of cake mix and a container of frosting. I haven’t been able to find a recipe that makes everything from scratch- so I threw my own together.

I started with a really basic chocolate cake. This was super simple. I whisked the dry ingredients together in the cake pan.

Created a well, and added in the liquid ingredients.

And whisked away until everything was combined. (This reminded me of making pasta!)

After baking for 25 minutes (the recipe said 35-40 but everything has been baking pretty quickly in our oven lately) I let the cake cool.

Mixed up some Simple Buttercream Frosting, and combined the two in a bowl.

I used an ice cream scoop to form the balls and froze them for a few hours so they’d be easier to dip. I melted chocolate almond bark- dipped the balls and added some flair.

Dipping the balls in the almond bark is not the easiest thing to do.

It’s quite messy and very frustrating.

I’ve tried using toothpicks, forks, spoons, spatulas… but there isn’t anything that seems to make this easier or less of a mess!

I will happily make these again if anyone can give me some ball dipping advice!

At least they taste delicious!

Next up… Strawberry Torte Cake Balls!


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(Not so red) Red Velvet Cupcakes

After spending lots of time, money and calories at Sprinkles on Walton Street this summer,

I decided that it was time to make and frost a cupcakes myself. I’ve done it in the past… and have never been very good at the frosting part. I’m slowly getting better. I recently tested my skills on Martha Stewart’s Red Velvet Cupcakes.

I love Martha and her recipes… but this one, I was a tiny bit disappointed in.

I made these cupcakes for both my Grandmother’s 91st birthday party and for my coworker’s birthday celebration at work.

I had such high hopes for RED velvet cupcakes. After seeing this mixture:

I thought that I nailed the color. Unfortunately, they were more brown than red. At least they tasted wonderful. And my frosting skills really improved!

Well… at least on one of the cupcakes : )

Full recipe:

Red Velvet Cupcakes with Cream Cheese Frosting


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Thank you!

Thank you to Jocelyn and Sam Tobias for hosting a fabulous Holiday Bazaar on Sunday! The event was held at Defining Moments:

I met the nice girls from Tattered Tiques– who sell fabulous antiques and crafts:

I had the opportunity to sell my treats:

And had a great time!!!! Thank you to everyone who stopped in:


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Holiday Bazaar

Please join me at  Defining Moments in Wilmette tomorrow for a Holiday Bazaar! I will have samples of my Butterscotch Tassies, Pecan Pie Bars and Cookies and Cream Cheesecake’s.

Defining Moments
1111 Central Ave.
Wilmette, IL 60091
11 am- 3 pm

Hope to see you there!


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