Welcome!!! Fall is in the air and what a great way to welcome the season when making apple dumplings! These delicious creations are so flaky, warm and a fall favorite! Let’s begin!

• 1 pie crust (I will link my recipe below)
• 5 granny smith apples (or any kind)
• 1/2 cup butter
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups water
• 2 cups white sugar
• 1 teaspoon vanilla extract

PIE CRUST RECIPE

• 2 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 1 cup butter
• 1 egg
• 1/4 cup cold water
• 1 tablespoon distilled white vinegar

Combine flour an salt, cut in butter until it turns into crumbs. Mix together egg, water, and vinegar into the flour blend until dough ball forms. Chill in refrigerator.

• Preheat oven to 400 degrees. Butter a 9×13 inch pan.

• Core and peel apples

• Roll pie dough into a large squares (depending on how big your apples are.)
• Place an apple on each square.
• Cut butter into five pieces, place one piece into each opening of the apple (save remaining butter for the sauce).
• Divide brown sugar between apples, putting some in each opening and the rest on the base of the apple.
• Sprinkle cinnamon and nutmeg over apples.

• Bring corners of the square up to the top of the apple and press together. Pinch the dough to seal. Repeat with remaining apples place in pan.
• In a saucepan, combine water, white sugar, vanilla extract and remaining butter.
• Place over medium heat, and bring to a boil for five minutes.
• Pour over dumplings

• Bake for 50 to 60 minutes.

Let cool and enjoy with some ice cream! See you soon!

Hello! Delightful to have you back for another recipe! This scone recipe is so delicious! I made these for a tea party I went to, it was the most exciting pastry there! Let’s begin!:)

• 1/3 cup sugar
• 2 cups flour
• 1 teaspoon baking powder
• zest of one large orange
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, frozen
• 1/2 cup sour cream
• 1 egg

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.

In a bowl, mix flour, baking powder, baking soda and salt. In a separate bowl, whisk sour cream and egg until completely smooth.

In a another bowl, stir sugar and orange zest together press the orange zest into the sugar with the back of a spoon. Pour in flour mixture. Chop frozen butter into small pea like pebbles. Using your hands, work in the butter into the mixture. Gently stir in sour cream mixture into a dough ball. The dough will be sticky at first but will come together as you form it.

Place dough on a lightly floured surface and lightly pat into an 8″ circle about 3/4″ thick. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet. Bake for 15-17 minutes, until golden brown. After they are done cool on a cooling rack, while cooling make the simple orange glaze.

• 3 tablespoons butter, melted
• 1 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 2-4 tablespoons freshly squeezed orange juice

Stir together melted butter, confectioner’s sugar, vanilla, and orange juice until smooth. Once completely cooled, go ahead and either dip the tops of the scones into the glaze or drizzle it on top with a spoon.

Savor the flavor and keep baking! 🙂

Hello! Welcome back:) This recipe is from my grandma, it is so moist and easy to make. Banana bread tastes great with any hot beverage, tea or coffee! Let’s go ahead and bake!

• 1/2 cup soft butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 1/2 cups flour
• 4 or 5 bananas
• 1/2 cup sour cream
• Optional: 1 cup chopped nuts

Preheat oven to 350 degrees. Cream together butter and sugar. Next add eggs and vanilla, mix well. In a large bowl mix flour, baking soda and salt. Add dry mixture to the wet ingredients. Now mash five bananas. Lastly, add sour cream to mixture and combine. Bake for 40-50 minutes !

Finish it with some powder sugar, butter or cream cheese!

Enjoy and keep baking!:)

Welcome!! So glad you could join me! I am going to show you how to roll and fill a nut roll that is super easy! My Great Aunt Edie taught me when I was twelve years old! I want to share with you how she taught me in memory of her! Let’s get started!

First pour about 1 1/2 cups of you nut mixture (you may have to add more depending on how big your dough is: the goal is you want to fill it).

Spread the nut mixture evenly around the dough (to get nuts in every bit).

Next fold the edges in so your nuts won’t come out when you start to roll.

Lastly ROLL, ROLL,ROLL!

I hope this has helped you master your nut rolls! See you soon and keep baking! 🙂

Hello everyone! Welcome back! I have the most delicious crepe recipe ever! Crepes are extremely special to me because my great grandma made them. She was Hungarian and she called them palacsinta’s! My grandma got the recipe from her mom and she used to make them for my family and I! The recipe is passed down to four generations! Crepes are so fun to make and are very easy! You can put chocolate sauce in them or whipped cream, add fruit like bananas, pineapple (to make it like a tropical one) or any kind of berries! Obviously, you can put in whatever your heart desires! I am going to show you how to make a simple one! Whipped cream and strawberries (who doesn’t like them together inside a crepe! YUM) Let’s begin!

• 2 eggs
• 3/4 cup milk
• 1 cup flour
• 1/2 teaspoon vanilla
• 1/4 cup sugar

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove. Continue until all batter is gone. After they have cooled you can start building your crepe.

Here’s what mine looked like inside!

Here is a simple whipped cream recipe

• 1 cup heavy cream
• 1 teaspoon vanilla
• 1 tablespoon confectioners’ sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

There you have it nice and easy crepes! I hope you enjoy! 🙂

I made my aunt a cake for her birthday! She wanted a 70’s themed cake with the shag, crazy colors, and colorful daisies, you know all that fun stuff!! 🙂 She wanted my famous chocolate cake. (This is the cake recipe repeated) I will attach it bellow. Let’s start baking!

• Preheat oven to 325 degrees.

First, sift together in a large bowl, flour, sugar, coco, baking powder, baking soda, and salt. Next, add oil, milk, vanilla, coffee, and eggs; beat well until you don’t see any lumps. Pour batter into two, 9 inch greased pans. Bake at 325 for about 25 minutes or until a toothpick comes clean.

Chocolate Cake Recipe

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cups unsweetened coco powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup hot, brewed coffee
• 2 eggs

I made a vanilla buttercream frosting since it is easy to use with food coloring.

• Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
• Once butter and sugar have come together, add the vanilla. Beat in the heavy cream or milk 1 Tablespoon at a time until desired consistency is reached.

Vanilla Buttercream Recipe

• 1 cup unsalted butter (2 sticks), softened
• 4 cups powdered sugar
• 1 Tablespoon pure vanilla extract
• 4-5 Tablespoons heavy cream or whole milk

Let’s begin to decorating!

Here’s what you will need.

• Cake (obviously) 🙂
• Four batches of vanilla buttercream frosting * dye one brown, one orange and keep two white
• Chocolate daisy suckers * I made them in molds
• Sugar daises *I got them at a cake supply store
• Tips #233 for the shag

• Crumb coat it with white frosting.
• Put in the fridge for about 15 minutes.

• Time to make the shag.
• Squeeze the piping bag as you pull away from the cake.

• Almost finished.

• Place the sugar daises on the side of the cake.
• Place the suckers on top.

Hope you enjoy!:) Go to your party and boogie!

Happy Valentine’s Day!! This day is all about LOVE 🙂 My Mom and I made these sugar cookies together, it was so fun! This cookie dough recipe is great for all seasons! Let’s begin!

Mix together butter, sugar, eggs and vanilla. Blend in flour, baking powder, and salt. Cover and chill for 1 hour.

Preheat oven to 400 degrees. Roll out dough on a lightly floured board.

Cut into shapes.

Place on ungreased baking sheet.

Bake 6-8 minutes until lightly brown.

SUGAR COOKIE RECIPE

• 3/4 cups butter (1 1/2
• 1 cup sugar
• 2 eggs
• 1 teaspoons vanilla
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Sugar cookies are often paired with royal icing! You can always decorate your cookies so beautifully with it.

Here is the royal icing recipe:

Beat all ingredients together until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Helpful Hints:

For stiff icing: Use 1 tablespoon less water.

When using a stand mixer or for stiffer icing, use 1 tablespoon less water.

For thin icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Meringue Powder is a must for this recipe. Do not substitute with raw egg whites or dried egg whites; neither will produce the same results as Meringue Powder.

To store: Store royal icing in an airtight container at room temperature for up to two weeks. Before reusing, re-whip using a paddle attachment on low speed until it’s back to the correct consistency.

ROYAL ICING RECIPE

• 4 cups (about 1 lb.) confectioners’ sugar
• 5 tablespoons warm water
• 3 tablespoons 4 oz. Meringue Powder

I hope you ENJOY these cookies as much as I do!

We celebrated my Dad’s fifty-first birthday and I had to think of a theme for his cake. I was thinking of everything he likes : Camping, Fishing, Hunting, Gardening, the great outdoors! I decided on the hunting theme. I made three layers, two chocolate and one vanilla. Just below is the chocolate cake recipe and the vanilla recipe you can find it in my other post, you can use cake pans instead of cupcake pans . Alright, let’s bake up a storm!

• Preheat oven to 325 degrees.

First, sift together in a large bowl, flour, sugar, coco, baking powder, baking soda, and salt. Next, add oil, milk, vanilla, coffee, and eggs; beat well until you don’t see any lumps. Pour batter into two, 9 inch greased pans. Bake at 325 for about 25 minutes or until a toothpick comes clean.

Chocolate Cake Recipe

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cups unsweetened coco powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup hot, brewed coffee
• 2 eggs

I made two buttercream frostings: a vanilla and a chocolate one. See the chocolate buttercream frosting in my post with the vanilla cupcakes! 🙂

Here is the vanilla buttercream frosting:

• Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
• Once butter and sugar have come together, add the vanilla. Beat in the heavy cream or milk 1 Tablespoon at a time until desired consistency is reached.

Vanilla Buttercream Recipe

• 1 cup unsalted butter (2 sticks), softened
• 4 cups powdered sugar
• 1 Tablespoon pure vanilla extract
• 4-5 Tablespoons heavy cream or whole milk

Let’s start decorating!!!

Here’s what you will need:

• Cake (of course)
• Buttercream chocolate and vanilla *dye the vanilla frosting blue and green
• Tips # 233 for the grass, and #1A for the stream
• Some chocolate candies to look like rocks * I picked raisinets and crunch
• Writing gel
• Chocolate trees * I got a tree template on online * I used green chocolate melts to make the darker trees. To make the lighter green trees I used white chocolate melts and dyed them moss green.
• A deer and hunter figure * I bought them on Amazon

• Use a toothpick to make your outline for your stream.
• Finish piping your grass.

• Make waves with a spatula.

• This is what your trees will look like.
• I made some of the trees bigger.

HAPPY BAKING AND DECORATING!!!!

This is one of my favorite vanilla cupcake recipes, They are so delicate and fluffy perfect for any occasion. They pair well with chocolate buttercream frosting. Let’s get started!!

• First combine in a small bowl the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. And the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with milk and vanilla. With each addition, beat until the ingredients are incorporated but DO NOT OVERBEAT! Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Use a spoon (or I like to use a ice cream scooper) to put the batter into the cupcake liners,filly them about three-quarters full. Bake for 20-25 minutes or until a toothpick comes clean.

Cupcakes Recipe

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup milk
• 1 teaspoon vanilla extract

Here is the chocolate buttercream frosting

• In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly, until lukewarm.
• Cream room temperature butter with mixer. Stir in lukewarm chocolate and beat well.
• Slowly add sugar, scraping down the sides and bottom of bowl.
• Add in salt and vanilla extract, stir well.
• Slowly add heavy cream, increase speed to high and beat for 1 minute.

Chocolate Buttercream Frosting

• 1 cup semisweet chocolate chips
• 1 cup (2 sticks) unsalted butter
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 Tablespoon heavy cream

ENJOY!

Welcome to Little Sweet Taste! This is the first post on my new blog. I’m just getting started, so stay tuned for more. Subscribe below to get notified when I post new updates.