Saturday, April 30, 2011

Spring Cupcakes

I made these lovely vanilla cupcakes! 

What do you think?


Do you like my piped flowers?

How about my cupcake on a cupcake?

My infamous blossoms!





I'll get back to enjoying these lovely creations!



Smooches!! xoxo

Wednesday, April 20, 2011

Cake Pops-Because I Had To!!

Okay, I lied. I'm not quite on a hiatus just yet. I had to show you this Cake Pop recipe that has been highly requested by you! Sooooo here you go!

Firstly...

  • Bake your favorite cake or cupcakes! I baked 6 chocolate cupcakes, and it produced 28 cake pops!

 Cake Pop-The Basics


You will need...

  • Your favorite cake or cupcake recipe-I made 6 chocolate cupcakes
  • Betty Crocker Frosting-I used chocolate fudge

Crumble up your cake/cupcakes in a medium or large bowl, depending on how much cake you make!


Add about 1/2 cup of the frosting and dig in with your hands until the cake mixture comes together and is moist!

Wash your hands and roll little balls of the cake mixture in your hands, using your palms. Place them on parchment paper that is on a pan or a plate, whatever you want! It'll be so messy, but so worth it! Stick the cake balls in the freezer for 15 minutes so they can harden!


Blossoms


Okay, if you want to make pretty blossoms like I did to add to your cake pops while the cake balls are hardening, buy some fondant or Regal Ice like I did! 


You'll need:
  • A portion of the regal ice-the size depends on how many blossoms you want to make!
  • This amazing blossom maker! I purchased a set from HobbyCraft!
Massage the fondant in your hand to make it easy to handle and mold

Roll out the fondant, but make sure it isn't too thin or else your blossoms won't turn out!


Punch the blossom maker into the fondant, twist a little, and voila!! 

Pretty blossoms!! 


Cake Pop-The Outer Shell


You'll need: 
  • Lollipop sticks
  • Candy Melts-I used orange, and to be honest, I prefer pink!
  • Sprinkles, marshmallows, anything you want to decorate your cake pops! 
Put your Candy Melt into a cup...do you like my Sexyness cup? It's from Scotland! Get it? Lochness? Sexyness? No? Moooving on...


Melt the Candy Melt for about a minute or so-stir every 30 seconds until it's completely melted! 

Dip the end of the lollipop stick in the candy melt

Stick the lollipop stick in the bottom of the cake ball! Please mind the blurry picture-self timer isn't so great!

Voila! Cake ball on a stick=Cake Pop=amaaazing! 

Dip the cake pop into the candy melt but do not twist it around because it will fall off! Instead, spoon the candy melt over the cake pop so it covers the entire cake! Take it out and tap it lightly on the side of the cup to get rid of the excess candy melt

Pour some sprinkles over the cake pop once you are done shaking the excess candy melt off! I use a little bowl under the cake pop so I can reuse the sprinkles because I love sprinkles!

  

Voila! Look at all those yummy cake pops! And our yummy toaster! I stick the lollipop sticks into those flower block thingies because they are soft. You can use styrofoam if you prefer!

Yummmm!!! Take a bite out of crime!!



If you decide to make them, please post a picture for all of us to see! The kids will love making these!!

Smooches!! xoxo

Monday, April 18, 2011

Out of Office

Hey everyone!! Unfortunately I won't be updating Kissed By Sweets for about a week, but I wish you all a Happy Easter and I can't wait to show you what treats I have planned!!!

Smooches! xoxo

Wednesday, April 13, 2011

Cakepops!

Yup, this happened. And yes, these will happen again with a full recipe and instructions!!! Enjoy the picture for now! :)





Smooches!! xoxo

Tuesday, April 12, 2011

Requests!

What would you like to see me cook or bake? I am now taking requests!! :)

Monday, April 11, 2011

Pizza with Eggplant Pesto Sauce

I *love* Food Network and its webpage. You can find so many interesting recipes from some prominent chefs, and that's what I like!! Especially Giada's cooking!

So I was craving pizza all week, but I didn't want to shell out 10 pounds for a pizza that isn't that great anyway. So I started googling homemade pizza! I discovered I had all the ingredients to make the dough and to add the toppings, so it was meant to be! I also made my Eggplant Pesto sauce and was in heaven, and so was Mr. Sweets! I'm not a fan of tomato sauce, so this was a great alternative!

Here we go!


Pizza with Eggplant Pesto Sauce


You will need:

  • Olive oil
  • 3 3/4 cup flour...I used plain/all-purpose flour
  • 1 1/2 tsp salt
  • 1 1/3 cup warm water
  • 1 tablespoon sugar
  • 1 packet/7g yeast...I used quick yeast


Pour the flour and salt in a large bowl


Whisk the flour and salt together


Make a well in the middle and pour the warm water in...I know, mine isn't in the middle :(


Next pour the sugar in! Mmmmm sugar!


Next, add the yeast and wait until it's foamy!


Mix in 3 tablespoons of olive oil


Um, don't use a whisk. It's too sticky. Mix with a wooden spoon!


Knead for about 5 minutes until it's smooth! I didn't show you a picture of my messy pretty hands because I forgot to put the self-timer on, so you get the finished product instead! Voila! 


Brush the dough with olive oil, put it in a large bowl and cover it. Leave it in a warm place to rise until doubled, which takes about 1.5 hours


Once it is doubled, divide the dough in half unless you want a humongo pizza!! Roll it out into a circle-or a square if you couldn't make a circle like me...

As you can see, there is mozzarella cheese around the edges! I was trying to make stuffed crust! I do recommend you add a lot of cheese if you want it to work!

I also suggest you place the dough on parchment paper before you roll it out because I had a difficult time trying to lift it from the counter!


I brushed the entire dough with olive oil. Do you like my new pastry brush? I love it! It doesn't leave little hairs like the other pastry brush did! 


Spread the Eggplant Pesto Sauce on the dough and add mozzarella or whatever cheese/toppings you like!


And since I love lots of flavors, I added some Italian Herb Seasoning!


Bake for 15-20 minutes at 500 F / 250 C!! Yummm!!

I also made this the next night for Mr. Sweets and me:


I have to say that I enjoyed this one way better. I mixed the Eggplant Pesto Sauce with tomato sauce, then topped with onions, mozzarella cheese, red Leicester cheese, basil, and finally spinach, and it turned out soooooo amazing!!! 

Seriously, why spend lots of money on pizza when this is quick and easy and more satisfying?? It's also tailored to your likes! :) 

Smooches!! xoxo


    Wednesday, April 6, 2011

    Eggplant/Aubergine Pesto

    I wasn't going to post this recipe because I made it quickly since I was really hungry. It was one of those recipes that I kept thinking about at night when I couldn't sleep because it seemed so interesting yet so simple! And guess what...I haven't been able to stop saying "I love you" to it because it is THAT amazing!!!

    I don't have my usual steps, just the final product, but don't you worry! It is super easy!

    Eggplant/Aubergine Pesto

    Okay, so it's not proper pesto, but it looked like it so I decided to call it that! 

    You will need:
    • 1/2 inch slices of eggplant/aubergine with the skin peeled off
    • Chopped onions
    • Minced garlic
    • Spinach
    • Salt
    • Olive oil
    1. After you've peeled the skin off of the eggplant, chop it in quarters and fry it up with olive oil
    2. Add the garlic in with the eggplant when it is almost done so you keep the full flavor of the garlic and don't burn it too much
    3. Put the eggplant/aubergine and garlic in a blender
    4. Fry the onions, once done, add to the blender
    5. Chop up the spinach and add it to the blender
    6. Add some salt and olive oil in the blender and blend until it's mixed together
    Now, what I did with this awesome Pesto was I cut circles into a puff pastry sheet, added a teaspoon of the pesto on one half of the circle, then folded the other half over and pinched the sides. Bake for about 15-20 minutes on 350 F / 180 C

    This is what it will look like!



    I didn't have enough puff pastry to make more of these delicious treats, so I had to make some pasta and use it the Eggplant/Aubergine Pesto as sauce! 

    Here is the final product with the tortellini!




    Can I just admit that when I ate all of the pasta, I dipped my fingers in the bowl to lick the rest of it out? Embarrassing? Naaaah, not when it's THIS good!!! 

    Ciao!! xoxo

    Monday, April 4, 2011

    Michelle's Shepherd's Pie

    My dear friend, KT, had asked me to cook a vegan recipe since she just found out she can't eat or drink dairy, the poor girl! I couldn't live without butter, cheese, and sugar. I realize sugar is not a dairy, but I still couldn't live without it! 

    Anyway, like I said, I can't live without cheese. Or butter. Or all things creamy. So, KT, I'm sorry, but I had to add some cheese, butter, and some cream of mushroom! But don't you worry! I'll be writing in the substitutes for you to make it vegan!

    One thing I want you all to know about me is that I have no idea what I am doing in the kitchen. I usually don't know what I'll be adding to my creation until the time comes and I think to myself that I need more herbs or vegetables or something like that. I also don't use measurements for my cooking because I usually cook for 1 or 2, and you may have a bigger family! Plus, it's all about what tastes good to YOU! :)

    Alright here we go!! I had Mr. Sweets help, so you'll see his hand in this! 

    Michelle's Shepherd's Pie


    You will need: 
    • Vegetarian Mince Meat
    • Onions
    • Leeks-I'm not sure if they exist in America! If not, use some spring onions :)
    • Spinach
    • Carrots
    • Potatoes
    • Cheese...I used Red Leicester (soy cheese)
    • Milk (soy milk)
    • Butter (soy butter)
    • Cream of Mushroom sauce (use Vegetable Stock for vegan)
    • Worcestershire Sauce
    • Ignore that flour if you're using Cream of Mushroom. If using veggie stock, add 1 tsp of it to your frying pan when sauteeing everything to bring the sauce together
    • EDIT: My Aunt Dahria has informed me that there are soy milks, cheeses, and butters you can use if you want a vegan version of this recipe!!

    Preheat the oven to 350 F / 180 C

     Chop up those veggies-the carrots, onions, leek, and spinach! 

    Mr. Sweets chopped the baby potatoes in half and boiled them for about 15 minutes

    Simmer the mince meat and cream of mushroom sauce while everything else is cooking. I used half a jar of the sauce. If using veggie stock, let the mince soak in the veggie stock instead! Boil the carrots at the same time!

    Sautee the onions and leek in a frying pan with olive oil

    Add the spinach so you can look like Popeye!

    Ah he did have a popped eye!! Maybe it's not such a good idea to have spinach...

    Add the carrots to the other veggies and mix around! 

    Add the mince meat to the frying pan and mix around for awhile! Add some Worcestershire sauce to make it even yummier

    Pour the mixture into a baking dish! I know it doesn't look too pretty, but it will taste amazing!

    Mash up your potatoes and add milk, butter, and salt to taste! Mr. Sweets is the best mashed potato-maker ever, so I always have him do this part! 

    Spread the mashed potato on top of the mince meat mixture and flatten it out

    Mmmm cheeeeese...sprinkle the cheese on top! 

    Bake for 30 minutes and voila!!! Looking good there, Michelle's Shepherd's Pie!

    Add some veggies and yorkshire puddings (sorry America, we don't have them)


    Mr. Sweets was in love with this pie!! I told him he should marry it if he loves it so much.

    Okay. That didn't really happen. But he really did love it and said that the cream of mushroom sauce added a nice twang to the dish!! Looks like I'll be making this for him again!! 

    Ciao!! xoxo