Watkins Maple Syrup

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  • 2 cup Sugar
  • 1 cup water
  • 1/2 t. maple flavor

Mix sugar and water in saucepan over medium heat until all sugar is dissolved. Keep at a super low simmer for 15 minutes. Turn off heat and stir in maple flavor.

Voila, instant yummy maple syrup!

Caramel Apple Sticky Buns

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So, thanks to my dear Ellyn I am actually salivating. Whoever took this picture is an effing artist….

Follow the link for the Caramel Apple Sticky Buns recipe.

Thanks to The Pioneer Woman!

Shamazing Scones

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  • 1c sour cream
  • 1t baking soda
  • 4c flour
  • 1c sugar
  • 2t baking powder
  • 1/4 t cream of tarter
  • 1 t salt
  • 1c butter
  • 1 egg
  • 1t vanilla
  • additions (chocolate chips, blueberries etc…)


  1. Preheat oven to 350 and lightly grease a cookie sheet
  2. In a small bowl combine the sour cream and baking soda, set aside
  3. In a large mixing bowl combine next 5 ingredients (flour, sugar, baking powder, cream of tarter and salt)
  4. Cut in butter with a pastry cutter or two knives until it resembles course sand
  5. mix in egg and vanilla until the dough will stay together if pressed into a ball. (It will still be dry and a little crumbly, it’s ok I promise.)
  6. Add whatever ingredients you want.
  7. Knead a few times on floured surface, flatten into a 3/4 inch round
  8. Cut into 12 wedges and shape if you want. (Hearts are fun!)
  9. Arrange on cookie sheet two inches apart (they puff up a fair amount)
  10. Bake 12-15 minutes until the bottoms are brown. (You can check by lifting one with a spatula, but be careful, scones will break easy when they’re hot.)
  11. Let cool on a wire rack (If you don’t have one, don’t freak out. It’s not a necessity for these guys.)

Share with people because otherwise you’ll end up eating, like, 5 in one night and want to die…. I mean, that’s what someone told me. Also, they’re amazing and everyone will think you’re brilliant for making scones!

(This one is for Amber, more to come…)

Hot Chocolate admissions

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I’m not a big fan of chocolate. There, I said it. I don’t hate chocolate, but I don’t crave it the way my friends and family do. Therefore, I love cheap hot chocolate.

Very rarely will you hear (read?) me touting the merits of cheap bullshit food, but in this case I will. And if I’m being honest, the reason I like hot chocolate at all is because of the marshmallow factor. I LOVE marshmallows. Gooey and warm are my favorite way to consume them. And I have found hot chocolate to be a perfect vessel for my beloved marshmallows. (That cup has about 8 big marshmallows in it, yum!!)

If you aren’t like me and prefer good quality, good tasting hot chocolate, I would recommend this recipe:


  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup white sugar
  • 1 pinch salt
  • 1/3 cup boiling water
  • 3 1/2 cups milk
  • 3/4 teaspoon vanilla extract
  • 1/2 cup half-and-half cream


  1. Mix dry ingredients in pan. Pour in boiling water, while stirring.
  2. Bring  to an easy boil and keep stirring! Simmer and stir for about 2 minutes. Make sure it doesn’t scorch.
  3. Stir in 3 1/2 cups of milk and heat until very hot, but not boiling!
  4. Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
  5. Stick as many marshmallows as is humanly possible into mug and prepare to be happy.

Marzipan – Definition

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[MAHR-zih-pan] A sweet, pliable mixture of almond paste, sugar and sometimes unbeaten egg whites. It’s often tinted with food coloring and molded into a variety  of forms including fruits, animals and holiday shapes. some fancy commercial marzipan fruit is colored so convincingly that it can almost be mistaken for the real thing. Marzipan is also rolled into thin sheets and used either to cover cakes or to cut into strips to form ribbons, bows and a variety of other shapes. Marzipan is available in most supermarkets, packaged in cans or plastic wrapped logs.

Want to know more?

Apple Tarts

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Here are a few pictures from my bosses obsession that I make Apple tarts last month. the mini ones came out great, especially when I used a sweet tart shell for the crust. Yum!

The 9” apple tart you see actually caused me to cry in my car for over 30 minutes. No matter what I did I couldn’t get the effing crust to work! It looked great in the pan, but once you tried to take it out it fell apart.The moral to this story is, there is a reason a specific pie crust is listed with a filling in a recipe. Unless you are brilliant, i wouldn’t try to combine two different recipes. You may find yourself sobbing while driving down the interstate. Just saying….

The boss is over apple tarts now, thank god! We’re moving into christmas cookies, and I’m all over it. More pictures to follow soon.