Cake POP Fever

My first attempt at cake pops!

In the past few weeks, I've been on a cake pop binge.  It started about a month ago when my boyfriend, my cousin Matt, his girlfriend Raquel, and I went to Lake George for the weekend.  We rented a cottage by the lake, and relaxed and cooked all weekend.  I knew hands down that the number one dessert of the weekend would be smores, however I wanted to put a twist to it.  As I was on Bakarella's website (one of my favorite blogs) I decided to try cake pops for the very first time.  I was totally unprepared. I didn't know that I needed sticks and a piece of foam as a drying rack for the pops, but I continued on and they served there purpose for the weekend (the chocolate part of the smores!)

As weeks passed, I have perfected these cake pops.... I now can make perfect circles and know the right tools for the job.  My boyfriend has even put in a request for football shaped cake pops for the official football season!

I highly recommend eating it in one bite...

Here is the recipe I used....ENJOY!  - Bakerella's Yummy Cake Pops

My Best Friend's Getting Married!!!!

So last week we had a shower for my best friend, Jeana. All the bridesmaids contributed to this shower in various ways, however, I decided my contribution would be to bake over 400 cookies for the event. When I was growing up, my grandma would bake cookies for all my cousins' showers and even weddings.  It is an Italian tradition in my family.  When my grandma passed, I decided to take on the roll. So for the past few years I've been baking for anyone in my family who had a bridal or baby shower.  Here are a few highlights from previous showers.  

My Cousin Lisa's Baby Shower

Each table had its own platter.

My Cousin Tricia's Bridal Shower..Each guest had a goodie bag to take home some cookies!

For Jeana's shower, I decided to make a platter for each table.  They were such a hit!  I always get asked for my business card, and of course I never have one handy....maybe one day ill remember to actually bring them with me!

Here are a few pics from the shower..

COOOKIES!

"Life is uncertain. Eat Dessert First!"
I never thought in a million years I would be a blogger! I follow many and thought of starting my own, but never actually thought I would do it. I'm a 25 year old teacher, and have a love for baking....I bake for my family, my friends, my boyfriend (who didn't have a sweet tooth until he met me) and endless events.
I decided to start this blog because I realized the more I baked, the more requests I received for the goods and the recipes, and the more I wanted to talk about my baking. So what better way to share my opinions, experiences, and love for baking?
Expect to see some awesome recipes and pictures and great stories that occur in my crazy daily life!
Since I am most famous for my to die for chocolate chip cookies, I thought it would only be appropriate to add this recipe to my first post! Enjoy!




Time: 45 minutes (for 16-cookie batch), plus at least 24
hours’ chilling


2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60
percent cacao content or 3 cups of semi sweet morsels.


1. Sift flours, baking soda, baking powder and salt into a
bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter
and sugars together until very light, about 5 minutes. Add
eggs, one at a time, mixing well after each addition. Stir in
the vanilla. Reduce speed to low, add dry ingredients and
mix until just combined, 5 to 10 seconds. Drop chocolate
pieces in and incorporate them without breaking them.
Press plastic wrap against dough and refrigerate for 24
to 36 hours. Dough may be used in batches, and can be
refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line
a baking sheet with parchment paper or a nonstick baking
mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of golf balls)
onto baking sheet, making sure to turn
horizontally any chocolate pieces that are poking up; it will
make for a more attractive cookie. Sprinkle lightly with
sea salt and bake until golden brown but still soft, 18 to 20
minutes. Transfer sheet to a wire rack for 10 minutes, then
slip cookies onto another rack to cool a bit more. Repeat with
remaining dough, or reserve dough, refrigerated, for baking
remaining batches the next day. 

Eat warm, with a big napkin!!!!!