Yup. I accidentally deleted ALL of the content. My new posts, pictures, everything. This happened about a year ago, and quite frankly I’m not sure why I’m posting about this on the site now… but some have asked on my Facebook page, and after looking at this sad, abandoned blog, I figured I owed readers at least an explanation.

How does one accidentally delete a site, you ask? Well… I didn’t click a big red self-destruct button, if that’s what you’re wondering.

It’s a long and confusing story that has a lot to do with website hosts. It made me pretty sad. That added with the fact that I’m super busy with university, I simply stopped blogging. I miss it, though. I really do.

Not sure when I’ll start blogging again, or if I should just make a new site with an entirely different name, but we’ll see! If you want updates for when I start blogging again, just sign up with your email address to get notifications or “like” the Facebook page.

Miss you guys! <3

There is a new post and giveaway. Be sure to resubscribe so you don’t miss any recipes!

For those of you who have never had the joy of combining peanut butter and marshmallow fluff (aka fluffer nutters)… I’m sorry. You have been missing out.

I don’t know why I thought to create them…I just did. They’re kind of incredible.

Check out my guest post at Procrastibaking for the recipe!

Enjoy!

I’ve received so many incredible comments, likes, shares, and subscriptions that it’s hard to keep up! (I’ve tried to respond to all the questions, but if I missed one, be sure to let me know). Thank you so much to everyone who has shared my blog with a friend or family member…I really appreciate it! And if anyone has tried a recipe or taken pictures, don’t hesitate to share it on the Facebook fan page.

But, you know…as happy and excited as I’d been the past few days, I’ve also been stressed… like s-t-ressed–I mean, I didn’t want to disappoint anyone with a lame new post, and what could possibly top the homemade Goldfish crackers with a homemade cookie cutter? It’s the equivalent of going on stage to sing when the person who preceded you was some adored rock star. So I spent the past few days brainstorming, and brainstorming, and brainstorming…

And suddenly, I had a vision. It came in the form of a cupcake.

A wonderful cinnamon-y snickerdoodle cupcake with fluffy whip-like frosting.

I spotted these beautiful cupcakes a while back on the Martha Stewart website and couldn’t wait until I finally got the chance to try it. Mine are certainly nowhere near as elegant as Martha Stewart’s, but I still thought they were so pretty…the cinnamon and sugar sprinkled on top look like edible glitter!

The cupcake itself is nothing too fancy–a perfect yellow cake with a hint of cinnamon. I’m making this my go-to yellow cake from now on. The cake itself is extremely easy to make, and they puffed up beautifully in the oven.

And although I personally loved the frosting (I’m obsessed with whipped-like things, and it was almost like marshmallow fluff without the stickiness), I know that some people may prefer a thicker buttercream. Not only that, but a buttercream is probably easier to make for the following reasons:

1. Whipping the frosting takes a while since it’s egg-white based, and if you don’t have a stand mixer, you probably don’t want to be standing there holding your hand mixer for 10 minutes. (If you don’t even have a hand mixer, then do NOT make this frosting as it would probably take over 30 minutes by hand).
2. You’ll need a candy thermometer to measure the temperature of the sugar and water boiling…I know. Not everyone has one, and I didn’t even have one until recently. They’re not expensive, though.

Below I’ve provided you with the optional buttercream frosting in case you decide you don’t want to make the Martha Stewart one.

This cupcake takes a little more work than some of the other simpler recipes I’ve posted on the blog, but it’s still really easy if you just take it step by step. And if you’re looking to make someone you love a special treat, these would be perfect. To me, this cupcake recipe is my way of saying thank you :)

Snickerdoodle Cupcakes

(makes 24-28 cupcakes)

Seven-Minute Frosting

Optional Buttercream Recipe:

• 4 sticks unsalted butter, softened
• pinch of fine grain sea salt
• 1 tablespoon clear vanilla extract
• 2 pounds confectioners’ sugar, sifted
• 4-6 tablespoons heavy cream or milk

Directions

1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

adapted from My Baking Addiction

I also decided that I wasn’t willing to order a miniature fish cookie cutter for $13.95 ($7.95 + $6.00 shipping).

A few Google searches later and I had the solution to my dilemma. There was a way to make my own cookie cutter, with supplies I already had in my house! Seriously. It’s supersimple. It may take you more than 2 tries (due to breakage if you fold it too harshly), but it’s not a hassle at all. All you need is an empty soda can, a knife, scissors, and staples (or if you’re like me, tape). I’ve included pictures and directions below :)

And best part? I totally think my goldfish cookie cutter is more accurate than the store-bought one!

After making the cookie cutter, I immediately went to make the cracker recipe, which was quite possibly the easiest thing EVER. All you need is a food processor. Toss in the ingredients, pulse, refrigerate for 30 minutes or so, and you have yourself a prepared cracker dough waiting to be cut and baked :)

Verdict: these crackers were great! Not a carbon-copy of the original Goldfish crackers, since they were a little chewier and less crunchy, but they’re addictive. I think it’s because I used cheddar sauce instead of cheese, which I wouldn’t recommend.
UPDATE: They get crunchy the next day! They were just chewy the first day. They’re not “hollow and crisp” like real Goldfish crackers, but they’re still crunchy :)

All in all a really cool recipe (and super easy). Also fun to make with a friend! (Or a brother…who decided that Siamese Goldfish crackers should be created).

Hope you guys enjoy these–I know I did!

Goldfish Cheddar Crackers

• 1 cup(s) all-purpose flour
• 4 tablespoon(s) cold unsalted butter, cut into small pieces (I used salted butter, but didn’t add any salt afterward)
• 8 ounce(s) grated extra-sharp Cheddar cheese (around 2 cups). Note: you can experiment with other cheeses. Some people have tried this and loved the results!
• 3/4 teaspoon(s) salt
• 1/8 teaspoon onion powder (note: this is optional since it isn’t part of the original recipe, but I decided to add anyway since I used it)
• 1/2 teaspoon(s) fresh-ground pepper

(UPDATE #2: I think 1-2 teaspoons of baking powder might help it puff up…but I’m not sure since I haven’t tried it. If anybody decides to try this, please let me know.)

Directions

1. Pulse the flour,onion powder, 1/2 teaspoon salt, and pepper together using a food processor.
2. Add the butter and cheese, and pulse until the mixture resembles coarse meal.
3. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes (I put it in the freezer for 20 minutes and in the fridge for 10) or up to 24 hours.
4. Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper or silicone baking mats and set aside. Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness. Cut out as many crackers as possible.
5. To add character to the fish: break off an end from a side of a toothpick so it is blunt. Use that point to make the goldfish eyes. To make the smile, lay the toothpick down on its side, press, and drag. If you try to use the toothpick point, it will ruin the smile.
6. Optional: Refrigerate for another 15 minutes or so to make sure they won’t spread.
7. Place them on the prepared baking pans. Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool.
8. They are best when completely cooled and the next day in my opinion. Store in an airtight container for up to 1 week.

Adapted from Country Living

To Make Homemade Goldfish Cookie Cutter: (In case reading directions is hard to understand, here is another blog with pictures on how to make the goldfish cookie cutter)

Before beginning: When handling cut metal, you must be careful–especially if there are children involved with the project.

1. Draw outline of goldfish on a piece of paper for reference. (Mine was about an inch in length)
2. Take an empty soda can and cut through it horizontally using a sharp knife.
3. Using your scissors, cut a strip of metal from the soda can (it should be the circumference of the soda can).
4. Straighten edges with scissors
5. Using your goldfish paper template, determine how big the head will be and fold both sides outwards accordingly. Don’t fold too harshly or the strip will break. If this happens, just cut off another strip and start again.
6. Using your template, determine when to fold the tail. Make sure the end of the tail overlaps at some point, and cut off the excess strip if necessary.
7. Staple or tape or glue the ends of the tail together. (I used tape over the tail).
8. For more safety, you may put a protective layer of tape over the top part of the fish (the non-cookie cutting side where you’ll be applying the pressure) as a protection against the metal when cutting. (Thanks, maxrndfx)

In case you can’t imagine it, it went something like this: “Moooooooooomm!“

My mom used to make it only one certain way, and although my taste buds have matured enough for me to appreciate it now, it certainly wasn’t appealing back then.

But let me tell you something…if my 6-year-old self had tried this zucchini alfredo…she would have been shocked. From that point on, she would have liked zucchini. Loved zucchini. Possibly eaten zucchini while playing with her barbies.

Okay, not really to that last part. But seriously, this is some good alfredo.

I made the sauce low-fat by using low-fat milk and fat-free cream cheese just so you can have seconds…not that it matters, because you’d probably have seconds anyway.

But now you don’t have to feel guilty!

You’re welcome.

Zucchini Alfredo

Ingredients

•     1 (16 ounce) package pasta (I used fettuccine)
•     1 tablespoon butter
•     4 cloves garlic, minced
•     1 onion, diced
•     4 cups grated zucchini (about 2-3 zucchinis)
•     1/2 cup sliced mushrooms
•     1/2 cup low fat (or fat free) milk
•     4 ounces cream cheese, cubed (I used 3 ounces fat-free and 1 ounce full cream)
•     2 teaspoons basil (you can use more or less depending on your taste)
•     2 teaspoons oregano (you can use more or less depending on your taste)
•     2 teaspoons parsley (you can use more or less depending on your taste)
•     salt and pepper to taste (this dish NEEDS salt)
•     grated Parmesan cheese (optional, for garnish)

Directions

1. Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente; drain.
2. Heat the butter in a large skillet. Stir in garlic and onion, and cook 2-3 minutes. Mix in mushrooms and zucchini, and cook 10 minutes, until some of the moisture has evaporated.
3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil, oregano, and parsley. Season with salt and pepper.
4. Serve over the cooked pasta and sprinkle with Parmesan cheese.

Blackberries are totally underrated. Sure, they’re a little tart and not as sweet as their raspberry or blueberry cousins, but once they’re paired with a little sugar, you can’t get enough of them.

In case you’re not fluent in culinary language and are wondering what the heck a cobbler is, cobblers are more or less like pies…the main difference is that instead of pie crust, you make this pastry dough type thing (which takes approximately 10 seconds to make), slap it on top of the filling, and you’re good to go. Easy, right?

I decided to make mini-cobblers because I figured it would be cuter. I mean, seriously…the ramekins just made them over-the-top cute.

This cobbler is easy and delicious.

And in case you were wondering…the best way to eat a cobbler is with a giant spoon.

Mini Blackberry Cobblers

Ingredients

• 1 cup all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1/4 cup boiling water

• 2 tablespoons cornstarch
• 1 cup sugar
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 1/2 teaspoon cinnamon
• 4 cups fresh blackberries, rinsed and drained

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries.
4. Transfer to a skillet, and bring to a boil, stirring frequently.
5. Evenly distribute sauce mixture to 8 ramekins.
6. Drop dough on top of mixture in the ramekins by spoonfuls.
7. TO AVOID A MESS, place ramekins on a baking sheet before baking.
8. Bake 15-20 minutes in the preheated oven, until dough is golden brown.

slightly adapted from allrecipes.com

Although I’m not much of a lasagna person, I thought these little treats were delicious! I made them with my friends (which is why you can see 2 hands in the first picture) the same day we made the parmesan zucchini bread sticks. It was a yummy day.

But…here comes the shocker: there is absolutely no pasta in this recipe.

I know. We were confused too, but as soon as we tasted it, we understood why. Somehow the wonton wrappers end up tasting exactly like pasta.

I don’t have a proper picture of the final result, but I don’t think it matters. I think it’s obvious how delicious this is. Lasagna lovers rejoice!

Petite Lasagnas (recipe adapted from Can You Stay For Dinner)

(makes 12)

• 12 oz raw ground turkey (you can use ground beef)
• ¼ tsp salt, divided
• ¼ tsp pepper
• 1 cup chopped onion
• ½ cup chopped mushrooms
• 14.5 oz can crushed tomatoes, or tomato sauce
• 2 cloves garlic, minced
• 3 tsp dried oregano, divided
• ½ tsp dried basil
• 1 ½ cups part skim ricotta cheese
• 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
• 1 1/2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
2. Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
3. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
4. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
5. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
6. Gently press another wonton wrapper on top of the mozzarella layer.
7. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
8. Bake for 10 minutes, or until the cheese has melted.
9. Let the cups cool, remove them from the pan, and serve!

I have to bake something new, take decent pictures, edit said-pictures, and write an entire blog post about it. Also, I tend to get lazy once I’ve watched a 3-day Harry Potter movie marathon (even though the books are 100x better).

My laziness is precisely the reason you should subscribe to the blog by email (found on the right side >>) and/or like the page on Facebook…yes, it sounds like I’m spamming, but believe me, it’s far easier than checking the site to see if I’ve updated. I’m not very dependable.

But! When I am dependable, I tend to make really delicious things. Take this strawberry pie for example. But no oven for this pie, no sir–this is a no-bake strawberry pie!

The advantages of strawberry pie:

1. It’s easier than apple pie. You don’t have to peel/dice the strawberries–only halve them.
2. No butter required! Which means less fat…which means more pieces for you.
3. You don’t bake it. Just bake the crust while you’re preparing the filling.
4. It’s unique and full of greatness. When was the last time you heard of strawberry pie?

And it will probably bring smiles to your family’s faces. :)