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Archive for the ‘novelty’ Category

“these are stupid good”

since july is coming to an end, i’m considering this post to be a little christmas in july. but, the only thing that would even qualify this as a christmas recipe is the fact that there are dried cranberries in these cookies and as i was making them last night i thought that these would make a great addition to my thanksgiving/christmas holiday dessert playlist! so, thank you ryan, our newest team member at work, for the suggestion of this brilliant little cookie. who knew i’d be into such a zesty morsel. but, i guess you never really know until you try!

ingredients

1 cup butter

1 cup brown sugar

1/2 cup white sugar

2 eggs

1.5 teaspoons vanilla extract

1 T grated orange zest

1 teaspoon orange extract

1.5 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 cups rolled oats

1 cup dried cranberries

11.5 oz. bag of white chocolate chips

preheat your oven to 350 degrees. baking time is 10-12 minutes or until golden.

let’s get this zesty party started! in your mixer’s bowl blend together softened butter and sugars until smooth and creamy. add your eggs one at a time mixing well in between. follow that up with the extracts and the zest mixing until well blended. add your flour and baking soda, again blending together well. follow that up with the oats and the chocolate chips. i really just threw in the entire bag of chips, because let’s be honest what’s the fun in not doing that.

place dough in dollops (hehe) on your cookie sheets, well spaced out and bake for 10-12 minutes or until golden @ 350 degrees. once baked, set them out for two minutes to cool before carefully placing them on wire cooling racks. and that’s it. quick, simple and quite possibly life changing. i’m just saying!

happy friday

-b

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i mean….does it really get cuter than a bunny cake?! I think not! this build-a-bunny cake is thanks to the lessons of mama G. i tell the story like this, every Easter my brothers and i made this cake with our mom as kids. however, when i told mom we were making this for the blog, she said “i can’t believe you remember making that cake. i think we only made it one time.” needless to say, i was a little crushed to hear her say that. i guess when you’re a child your imagination really does run a little wild and you only remember life the way you want to. oh, well. maybe someday when i have my own children we’ll be sure to make this EVERY Easter! hehe :)

step one: bake your cakes.
Using your favorite cake recipe, prepare two cakes in 9″ round cake pans. bake, remove from pans and cool on wire racks.

step two: cut your cake
only one of your cakes will be cut to form the ears and the fancy bow tie! cut the cake as shown below:

step three: assemble your bunny
this should be self explanatory…ears at the top….bow tie at the bottom…i mean, there’s a picture if you really need it:

step four: frost your bunny

step five: decorate your bunny

(ears)

(bowtie)

(nose)

(eyes)

(whiskers)

while we decorated our bunny piece by piece….laura fell into the typical spindler pattern and gave the bunny a name: edward….my husband then gave edward a voice…oh dear, thank goodness this blog doesn’t have audio. :) please enjoy this adorable bunny cake, not only for easter, but for spring time and birthdays too! we love edward and hope that you too will want to create a new friend. (don’t get too attached though….cause then you might have trouble eating him)

– L & B

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“take that, Girl Scouts of America.”

O.  M.  G. if you do not own a cookie press, stop what you are doing and run out to the store right now. they are sooo much fun. each press comes with these interchangeable discs that allow you to make different shaped cookies called spritz cookies. with so many different recipes out there, i decided to do a very simple, plain jane butter cookie.

ingredients

2 1/4 cups all-purpose flour

3/4 cup white granulated sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1 cup crisco

1 egg

1 1/2  teaspoon vanilla

equiptment

cookie press

cookie sheets

dipping chocolate to garnish

preheat your oven to 375 degrees

in a large bowl, mix all dry ingredients together. cut your crisco into your mixture until it begins to create crumbles.

in a measuring cup, crack your egg and add water until you reach 1/4 cup. i didn’t have to add but probably a tablespoon. then add your vanilla to the egg/water and beat together. mix into your crumbles to form the dough.

now the fun part. put your dough into your cookie press, pick out the shape you want and apply the disc. in three clicks you will have the cutest little cookies! line up your cookie sheet with these and bake for about 10 minutes or until golden brown.

if you don’t already have a cookie press, check out Wilton‘s. i have Marha Stewart’s, but can’t seem to find it for sale anywhere. but, there are a lot of cookie presses out there, i don’t think you can really go wrong.

happy monday and happy baking!

b

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“if you eat it in the dark, no one can see it” said my husband after I showed him why we at lazybird bakery do not, and i repeat, do not and will not decorate cakes. it’s too risky. i have FABULOUS ideas in my head that quickly snowball into horrendous displays of creativity. haha. but wow, that cake tastes good, and if you ask me that’s what’s important! remember this, don’t judge a book by its cover.

we’ve been writing this blog for some time now and we’ve yet to run out of ideas which is great, but sometimes we need a little push. so i called my little brother this week and asked him what i should make and the first thing that came out of his mouth was carrot cake. done. perfect. i love carrot cake and pretty much anything with a little spice to it. then throw some cream cheese icing on top, shut the front door. you’re going to need a nap after this one. it’s amazing. thanks Martha Stewart. Read more at Marthastewart.com: Carrot Cake – Martha Stewart Recipes

ingredients

2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 sticks unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup water
1 pound grated carrots (8 to 10 medium carrots)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake) optional.

equipment

stand mixer
mixing bowls/prep bowls
veggie peeler
crisco shortening
3 – 9″ cake pans
parchment paper

preheat oven to 350 degrees.

carrot cake

first things first. i went ahead and grated my carrots because it took forever. i haven’t peeled and grated in so long. i forgot just how time-consuming a task it was. so once i grated them, i covered with plastic wrap and placed back in the fridge while i got everything else together.

before using crisco to coat pans, go ahead and trace three circles the size of your pans, onto parchment paper. cut out and set aside. now coat your pans, place the parchment paper down into the bottom of the pan, and cover the paper with more crisco. lightly dust with flour, making sure to flour the edges of your pans. this will ensure that your cake doesn’t stick to the pans once baked!

in a large bowl go ahead and add your flour, baking powder, baking soda, salt, nutmeg, ginger and cinnamon. whisk together, making sure all ingredients are well mixed. in your stand mixer bowl, mix your sugars and your butter and whip until creamy. once creamy add eggs one at a time, mixing continuously, followed by vanilla, water and carrots. reduce the speed then add the flour mixture. if adding pecans go ahead and add them now.

using a spatula scrape out dough evenly into the three 9″ pans. bake pans for 15 minutes. turn pans half way around and bake for 10 more minutes or until a toothpick comes out clean. once ready pull from oven and set pans on a wire rack for about 15 minutes. scrape edges with a knife to help loosen the cake. flip over onto wire racks and let cool completely.

while that’s cooling or even baking, go ahead and start your cream cheese icing. read more at Marthastewart.com: Cream Cheese Frosting – Martha Stewart Recipes

ingredients

16 oz. cream cheese, softened
2 teaspoons vanilla extract
2 sticks unsalted butter, softened
2 lbs. of powdered sugar

cream cheese icing

first things first. in your mixer blend cream cheese and vanilla extract. once creamy cut the butter into T size slices and one by one, add to the cream cheese while the mixer is going. lower your speed and add the powdered sugar. your icing should be fluffy and smooth. this icing will keep in an airtight container for two days. bring to room temp. and mix well before icing your cake.

now that your icing is ready, set aside and clear off a space so that you can start assembling your cake. there are lots of ways to do this, but here is what i did. I took my first layer and laid it bottom side up. this way i have a flat surface to ice. apply icing. lay second layer same way, apply icing. for the third layer and lay correct side up, so that it is dome shaped. ice. here is where i should have stopped. cakes look great when their layers are exposed. but due to a lapse in judgement i just kept going, as did Martha, if you check her icing recipe. her cake is beautiful and she decided to use the remaining pecans as decoration to the sides. it’s elegant. but if you’re going for a circus big top look, such as myself, GO CRAZY. the sky’s the limit!

please enjoy.

-b

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“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;

bisciuts

cinnamon rolls

anything with nutella, peanut butter, or cheese in it

croissants

funfetti

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!

-b

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