Archive for January, 2011

“ice cream stroke”

we were blessed with some wonderful interns at work recently. unfortunately two of their internships ended this past friday, and we just had to celebrate them and their hard work with this week’s lazybird treat. so, when i asked them to give me a list of their favorites here is what they said;


cinnamon rolls

anything with nutella, peanut butter, or cheese in it



the obvious choice to me was funfetti. i LOVE funfetti and always have. typically at lazybird bakery we make things from scratch or at least some part of the recipe from scratch. this time i decided since funfetti already existed, we would give you a recipe on how to assemble something rather share a recipe.

so, i thought i was a genius until i googled my idea and was quickly slapped in the face when i found out that people have been baking cupcakes in ice cream cones for a while now. :( oh well, at least this way there were already plenty of testimonials. so here’s how to create ice cream cone cup cakes.

box of ice cream cones

cake mix

funfetti frosting (comes with the cutest sprinkles)

mini muffin pan

something to pipe frosting with (bag or cookie press with tip)

preheat oven as directed on box.

mix cake as directed on back of box. poor mix into cones a little past where the cone widens at the top, just a hair. if you over fill you will make quite the mess in your oven. place cones filled with batter into mini muffin pan. carefully place pan in oven on middle rack and bake as if you were making cupcakes. once baked, carefull take out of oven and let cool. your cake should rise just about the cone.

once completely cooled, fill piping bag with desired frosting and decorate to look like soft served ice cream top with sprinkles and ta da! cupcakes that look like ice cream cones! please enjoy and have lots of fun!



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this recipe is thanks to one of my oldest friends, deena! she makes a mean “chicken and noodles” so if she says these are the best, she has my attention.

side note: do you even know what “chicken and noodles” is?! i’m not sure if it’s a midwestern recipe or not but my texas friends look at me like i’m a little crazy when i try to describe it. bottom line…it’s chicken, noodles and mashed potatoes mixed into amazing (add some corn if you want) and i can eat it for days! every time I visit deena I know it will be on the table for dinner and i love her for it!

deena and i date back to 7th grade, where we became the best of friends. both of us at the prime of our awkward season of life… deena on the rail skinny side and me on the chubby side. we both had a mess of frizzy hair that she slicked back into a ponytail and I blow-dried into a poof of something that hung around my face in the “rachel green” haircut…oh, you know what I’m talking about. later we both realized we actually had curly hair and taming our fros became much more manageable. we bonded over silliness, adventures, loving each other at our worsts and shameless singing at the top of our lungs…and that’s a kind of friendship that can’t be broken.

when she saw that B and i started the blog, this recipe immediately landed in my inbox…so here it is…deena’s shining moment :)

i added a crumble top to these muffins…which deena would probably object to :) but who doesn’t love a crumble top?!

(makes 12-18)
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 cups flour
1/2 milk
2 1/2 cup fresh blueberries (divided)

crumble topping:

1/3 cup flour
1/2 cup sugar
1/4 cup unsalted butter (cubed)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

preheat your oven to 375. grease your muffin tin or line with wrappers.

mash 1/2 a cup of blueberries and set aside.

in your stand mixer beat together sugar and butter. add in eggs, one at a time, till just mixed in. add in vanilla, baking powder and salt. mix in mashed blueberries. fold in half of your flour and then half of the milk. repeat with remaining flour and milk. fold in the remaining 2 cups of blueberries.

for the crumble top, stir flour, sugar, cinnamon and nutmeg into a small bowl. cut in butter with a pastry cutter till your largest pieces are about the size of peas.

spoon your batter into muffin pan to 3/4 full. sprinkle crumble top over batter. bake at 375 for 25-30 minutes.

these little guys are super simple to make and your kitchen will smell delightful. every bite was followed by mmmmm. i’ll go ahead and back deena up on these…they are the best blueberry muffins i’ve ever made.



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winter is finally here, as we in Dallas have just received our first snow, and i’m already over it. a mere 2 inches that barely stuck to the ground and i’m ready for spring. i’m a spoiled southern girl that enjoys the sun and warm weather.

now that the holidays are over and we all begin to cut back on all the calories per our new year’s resolutions, i’ve decided something tart and fruity is in order. so, please enjoy this mouth watering lemon tart.

1/2 cup confectioners’ sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced.

1 cup sugar

1/4 cup cornstarch

1 cup milk

3 egg yolks

1/4 cup butter

1/3 cup lemon juice

1 cup sour cream

1 (9 inch) tart pan or 6 mini tart pans.

heavy whipping cream

white chocolate for melting

preheat your oven to 350 degrees.

mmmm dough. in a bowl mix all ingredients for the crust until it forms a ball. press the dough into your 9-inch removable bottom tart pan. or, grease the bottom and sides of all mini tart pans, followed by a coating of flour and then press your dough into each mini pan making sure your dough is even throughout. bake for 10-12 minutes or until crust is lightly brown. let cool completely.

here comes the best part, the filling. in a sauce pan combine the sugar and cornstarch. gradually add milk until your mixture is a smooth consistency. stir constantly and cook over medium heat until it thickens. mine didn’t thicken a considerable amount and that’s ok. reduce your heat and cook/stir for 2 more minutes. remove your pan from the heat. in a bowl combine all egg yolks. from your sauce pan ladle out a small amount of your heated mixture and add it to your bowl of egg yolks and whisk together. pour egg mixture into the pan. turn your heat back up and bring to a boil while you stir constantly. once brought to the boil cook for 2 minutes longer and your mixture will begin to really thicken. you must continue stirring. it’s quite the workout but you don’t want to burn your mixture.

finally remove from the heat for good. stir in your butter then gently stir in your lemon juice. cover pan and let completely cool.

while everything is cooling, go ahead and make your whipped cream. add confectioners’ sugar to taste and mix your heavy whipping cream for about 8 minutes.

once your filling is completely cooled off, fold in your sour cream. this is what tames the lemon and gives it that extra creamy taste. then poor into your pastry shell. if you want to get fancy go ahead and melt some white chocolate and drizzle ontop. once you are finished, refrigerate and don’t cut into your tart for at least 2 hours. you want it to set before digging in!!! and don’t forget to add your whipped cream when you serve!

enjoy and try to stay out of the cold!


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“they look like dairy queen”

oh, if one of us birds knows about dairy queen…it would be me. the DQ was my very first job. i learned how to dip cones, fearlessly, years ago. the tricks are: don’t hesitate, don’t hold the cone at an angle and move smoothly and quickly. who knew these courageous skills would come in so handy later in life. (don’t worry julie and al…i steered clear of the trademark curl…even though it wants to come so naturally)

i saw these buddies months ago on bakerella and also on martha stewart….their beauty sold me…and their meringue stopped me. however, this years christmas brought me a new cupcake cookbook and low and behold….the top hat cupcakes were there….begging me to show them some attention. alright, alright….lets give it a go….

adapted from cupcakes, cupcakes, and more cupcakes

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla bean paste*
1 cup sugar
2 eggs
1 1/2 cups buttermilk

8 egg whites
2 1/4 cup sugar
1/4 teaspoon cream of tarter
1 teaspoon vanilla bean paste

chocolate coating:
2 cups dark chocolate
3 tablespoons canola oil

*i only discovered vanilla bean paste a few weeks ago and have been dying to experiment with it. if you aren’t as excited to have it in your pantry as i was….it can be substituted with same amount of vanilla extract, no worries.

the only reason for this picture…is that i got cute little prep bowls for christmas…i wanted to use them….and i wanted you to be excited with me. pretty, huh?!

preheat your oven to 325. line your cupcake pan with wrappers. this recipe claimed to make 12 cakes, but for me it made that plus 24 mini cupcakes….so…maybe I was lucky…or maybe you should plan for extras as well.

in a medium bowl, sift together flour, baking powder and salt.

in your stand mixer on medium speed, mix together butter, vanilla and sugar till light and fluffy. reduce speed and add in eggs one at a time.

gradually mix in sifted dry ingredients and buttermilk till all ingredients are well blended.

pour batter into cupcake liners to 3/4 full.

bake for 20-25 minutes or till cakes pass the toothpick test. cool on wire rack.

for the meringue – place a glass bowl over a medium saucepan of simmering water. whisk together egg whites, sugar and cream of tarter for 5 minutes till mixture is well blended and hot. remove from heat and mix in vanilla. using an electric mixer, beat at a high speed for about 12 minutes till meringue forms stiff peaks.

transfer to pastry bag with a round tip. pipe meringue out in a circular motion….up and up and up till you have a pretty little “hat” of meringue on top of your cakes. transfer to freezer for 30 minutes.

while your cakes are in the freezer prepare your chocolate. again, in a glass bowl over simmering water, melt your chocolate and oil. whisk together till smooth and glossy. remove from heat and let cool.

are you ready for the dipping? are you scared?! oh, don’t be… time to be bold…you can do it!

i used one of those oversized coffee mugs for the dipping chocolate… so that it was deep enough for those top hats and wide enough for my fingers/hands.

without fear, flip over and dip your cupcake into the chocolate. lift him up….hold him there till he stops dripping….flip him back over set him down….pick up another and repeat! you did it! everything stayed in place!

keep you cupcakes chilled until ready to serve….and when you do….your guests will surely say, “ooOOoo pretty!”

i know you want to see the inside, don’t you.

everything you hoped for?! me too. enjoy!

wishing you a happy new year and many blessings to come!



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