JUst the other day, I went out to dinner, and had the most AMAZING white, fluffy cake, vanilla ice cream, and delicious berry sauce. I was inspired. So... here's my recipe for my delicious berry sauce! i originally found this recipe online, but i tweaked it...

2 cups of frozen mixed berries
1 lemon
1/3 cup of sugar
1 TBS. of corn starch

Put lemon juice, berries, and sugar in a small pot, put on stove and medium/ high heat, and stir until well mixed, juices have formed, and everything is mixed. Then, quickly stir in the cornstarch. When the cornstarch is first mixed in, the juice at the bottom will turn lighter, but keep stirring, and breaking apart larger berries on a medium/high heat. One mixed and a darker purple color, take off heat, and pur over vanilla ice cream

Sorry!! Catching up...

Hello!! Long time to talk, huh???? I've been pretty busy!!! I'm very excited because my schools having a dance, yay, and because my french class LOVED my mardi gras cupcakes!!! Yay again! Check out my new blog, http://blogssparkletime.blogspot.com. ALL ABOUT SPARKLES!!!!!!!!!!!!!!! And make sure you see the hunger games before i collapse with excitement. Recipe of the week will start back up next week, so be prepared! Love peace and chocolate free,
BK

YUMMY!!!

YUMMMMMMMMMMM!!!!!!!!!!

I made myself some ice cream tonight, yummy. And because I gave up chocolate, I couldn't put my beloved chocolate syrup on!!!!!!!!! AHHHHHH! So I put on some Bolthouse Berry smoothie mix, which is super delicious!!!!! I was proud of my decorations, my friends. Pretty?? Comment below!!!

New Blog

Hey hey bakers!
So, I was thinking, maybe I'll start a new blog!!!! Now, of course, I'll still keep and attend to this one, but I might start another one... What do you think?? Comment with ideas

Woops!

Morning bakers! Im sooo sorry i forgot the recipe of the week! Must get myself together! As you all know, Lent has started, and I gave up (wait for it) CHOCOLATE!! I don't know WHAT i was thinking.... bad me! Anywhoo, today I'm making blondies, and I'll post the pic and recipe later today! Have a good saturday!
BK

RECIPE OF THE WEEK #3!!!!!!!!!!!!!!

Oh. my. SNAP!!!! Bakers, this is already our RECIPE OF THE WEEK #3!!!!!!!!!!!!!! My french class is celebrating Mardi Gras, (I'm making the King Cake) which is celebrated MAJORLY in New Orleans. So, because I was so inspired by the flavors of New Orleans, I've got y'all a recipe for New Orleans Style Beignets! YUMMM! I got this off of a baking website with TONS of NEW Orleans recipes. ENJOY!!!

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup evaporated milk
• 1/2 cup canola oil
• 1/4 cup sugar
• 1 egg
• 4-1/2 cups self-rising flour
• Oil for deep-fat frying
• Confectioners' sugar

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, oil, sugar and egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight.
• Punch dough down. Turn onto a floured surface; roll into a 16-in. x 12-in. rectangle. Cut into 2-in. squares.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar. Yield: 4 dozen.

RECIPE OF THE WEEK #2!!!!!!!!!

Hellooooooo Bakers Dozenites!!! Here I have the second recipe of the week!! This one is a delicious recipe for Red Velvet Cupcakes with Cream Cheese Frosting. This is one of my family's favorite recipes, and we gobble 'em up in about two days!!! This one's from Cooks.com, my all-time fave recipe search spot. These cupcakes are moist, decadent, and oh-so-good. I hope you enjoy, and PLEASE comment!

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING Printed from COOKS.COM 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Preheat the oven to 350°F.Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. For the Cream Cheese Frosting: 1 pound cream cheese, softened 1 stick (1/4 lb) butter 1 teaspoon vanilla flavoring 3 cups sifted confectioners' sugar *Fresh Strawberries or Raspberry if you like* In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.Garnish a fresh raspberry or strawberry. Frost the cupcakes with a butter knife or pipe it on with a big star tip. BK