Carolyn Braden's "Buckeye" Cake Pops, Sans Stick

My sister and I decided to change up our traditional buckeye candy this year. We made cake pops without the sticks. We then dipped the top of each Bon-Bon into melted Reece peanut butter chips. The result? Chocolate peanut butter perfection.










Carolyn J. Braden
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Carolyn Braden's Giant Oreo Shaped Cake

My sister gave me a Nordic Ware Creme Filled Wafer cake pan set for Christmas. My cousin's birthday is today and when asked to make the cake, I was excited I could use this pan set. I made a chocolate cake and the filling was my whip cream icing. I can't wait to reveal this creative confection tonight!







Carolyn J. Braden
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Carolyn Braden: Interested in Voodoo Doughnuts

This donut shop makes me want to go to Oregon for my first time ever. What a great donut store concept! Coco Puffs or Captain Crunch doughnuts? Yes, please! It tops any of the cupcake shops that keep multiplying.

Visit their website. Though you know they are sinful in calorie content, your mouth will still water.

www.voodoodoughnut.com


Carolyn J. Braden
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Carolyn Braden says Snackwell's Brownies are the best!

The best snack around? Snackwell's Brownie Bites. The Fudge Creme win over the Vanilla Creme. I buy every box on the store shelf when I find them because other people are very fond of this yummy treat too. They are getting harder and harder to find!


Carolyn J. Braden
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Carolyn Braden's Very Simple Birthday Cake

Just a simple birthday cake by request. White Almond cake with whipped cream icing.



Carolyn J. Braden
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Carolyn and Tommy Braden "Kitchen almost finished!"

We still have a few cosmetic things to complete but our new kitchen is totally functional! We are painting the refrigerator white, painting the door, hanging some more trim and adding some more lighting. I don't have to be a laundry room chef anymore! With only a little drywall help (from a friend and his dad), Tommy completed this room by himself! Well, I helped a little too. :) He even built a cabinet to surround the dishwasher. Our old cabinets were transformed with the help of Rustoleum Cabinet Transformations in Espresso.












Carolyn J. Braden
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Vote for Carolyn Braden: One is Silver and the Other Gold : Lucky Magazine

One is Silver and the Other Gold : Lucky Magazine

Carolyn Braden One is Silver and the Other Gold : Lucky Magazine

One is Silver and the Other Gold : Lucky Magazine

Vote today for Carolyn Braden: Hostess with the Mostest : Lucky Magazine

Vote today!

Hostess with the Mostest : Lucky Magazine

Carolyn Braden's Hostess with the Mostest : Lucky Magazine

My entry for Lucky Magazine's Lifestyle Contributor Contest:

Hostess with the Mostest : Lucky Magazine

Carolyn Braden's Spoon Cakes

Yummy little cakes, so moist you eat them with a spoon!





Carolyn J. Braden
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Voting Starts for Carolyn Braden's Day to Night Done Right : Lucky Magazine

Day to Night Done Right : Lucky Magazine

Carolyn Braden's Article for Lucky Magazine: Day to Night Done Right : Lucky Magazine

Day to Night Done Right : Lucky Magazine

Carolyn Braden's Yummy Banana Nut Cake

With only making cakes for friends and family now, I enjoy having the freedom to create my own ideas. My grandfather's birthday party was last weekend and I made him this mini banana nut cake with cream cheese icing. My little cousin asked if I could make him a batch of just the icing sometime because he loved it so much. It really was yummy! I made cupcakes too.


Carolyn J. Braden
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Carolyn Braden says "Try this easy week night meal."

I saw this recipe on the back of my package of Kraft shredded cheese. With the start of school being just around the corner, easy meals are the best! Click on the picture to enlarge it.


Carolyn J. Braden
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Vote for Carolyn Braden's Work style that works! : Lucky Magazine

Work style that works! : Lucky Magazine

http://contribute.luckymag.com/blog/my_career_my_way-133/work_style_that_works-167

Carolyn Braden's "Candy Bar"

Have a "candy bar" at your next party. Fill glasses and bowls with colorful candies that are not only pretty to look at, but yummy too!


Carolyn J. Braden
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Carolyn Braden: Another Strawberry Cake

My grandmother saw the cake I made for my mother-in-law and wanted it for her birthday. I made it slightly different than the first. I make my own whip cream icing. It's my recipe that consists of heavy whipping cream, powdered sugar and white chocolate pudding mix. It's yummy!



Carolyn J. Braden
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Carolyn Braden says "Weird Whip Cream"

Something that is showing up everywhere....
Alcohol infused whip cream. It dispenses like Redi Whip but you can't put it in the refrigerator. If you do, the can says it will dispense runny.
I'd put it maybe in coffee or a mudslide. It comes in many flavors like vanilla, chocolate, raspberry, and caramel. It's worth a try if you haven't yet.


Carolyn J. Braden
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Carolyn Braden's Work style that works! : Lucky Magazine

Go vote for me to be a Lucky Magazine contributor!

Work style that works! : Lucky Magazine

Carolyn Braden says "Support the Dizzy Feet Foundation on National Dance Day, July 30th, 2011."

I am learning the NapTabs routine from "So You Think You Can Dance" to do on National Dance Day. It's on July 30th, 2011. I'm hosting a "Zoolander Zombie" party that day (I am serving some fabulous food and I will post the pics after the party.) and plan to do the dance flash-mob style. The song is "Party Rock Anthem" by LMFAO. I've listed the links to the intermediate and the easier dance in case the master dance is a little tough (it is fast!). I've recruited some friends to help me out on this. Support the arts and dance on National Dance Day!


Master Dance, Tabitha and Napoleon:

http://www.youtube.com/watch?v=4s-eH2aJU4w

Intensive Intermediate, Robin Antin (who is Johnathan Antin's, of Jonathan hair products, sister....love Dirt!):
http://www.youtube.com/watch?v=HwiqrtTBYBg&feature=relmfu

Easiest Routine: Mary Murphy:
http://www.youtube.com/watch?v=jSzT_ahH5PA&feature=relmfu

Carolyn Braden Loves Pillsbury Sweet Moments

The latest yummy indulgence:



Carolyn J. Braden
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Carolyn Braden's Cupcake Cake and Cake Pops

I made a giant cupcake shaped cake with star cake pops and red, white, and blue cake pops for a Fourth of July birthday party. Cake pops are a hit with kids!
















Carolyn J. Braden
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Carolyn Braden says "Yummy Black Bottom Muffin/Cupcake Recipe"

Here's a great dessert/muffin recipe I just tried. It's from Woman's Day magazine. If I made these again, I may try using a brownie base under the cheesecake layer. The cake part was really good, but I love brownies and by adding a brownie base, it would make these more of a dessert.

1 8-oz pkg cream cheese (I used 1/3 less fat Philly)
1 large egg
1 1/3 cups granulated sugar
3/4 tsp kosher salt
1 cup mini-chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/2 cup canola oil (I only had vegetable oil and it worked just fine as a substitute)
1 tsp white vinegar
1 tsp pure vanilla extract

Heat oven to 350 degrees. Line mini-muffin tins with paper liners. (I also sprayed the liners with Baker's cooking spray).
Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir in the chocolate chips.

In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar, and 1/2 tsp salt. Add the oil, vinegar, vanilla, and 1 cup water, and mix until fully incorporated.

Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 tsp each). Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate layer.

Bake until the cupcakes are puffed and barely golden, 15-20 minutes.










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Carolyn Braden says "Cake Push-Pops, New Trend?"

Visit this website below to see a new trend in eating cake, push-pops. First there was amazing 3-d cakes, then cupcakes, then cake pops, and now cake push-ups. The trendy cake world seems to be growing and growing!
These cake push-up containers are reusable and can be filled with many sweet things.

http://www.layercakeshop.com/index.php/Shop/Packaging/Push-Pop-Container-with-Lid.html

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Update**************
While shopping at Kroger the other day, they had plastic re-usable push pop containers for sale. I thought it was weird I came across those right after posting this blog. Well, now we know, the trend has arrived in Louisville!

Carolyn Braden loves Captiva Island's Bubble Room

If you ever visit Captiva or Sanibel Island in Florida, go eat at The Bubble Room. They are known for huge portions, Bubble Bread, and their desserts. I always have enough food left over for another meal the next day (scrumptious left overs!)
Here's a picture of their red velvet cake with cream cheese icing. I had to get my dessert to go because the food stuffed me for a long while. It's the reddest red velvet cake I've ever seen but it's truly great! Their food is very good too. It's a little pricey but worth it.




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Carolyn Braden is trying an Arnold Palmer

http://www.foodnetwork.com/recipes/tyler-florence/arnold-palmer-recipe/index.html

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Carolyn Braden's Easy Summer Salad

One of my favorite local restaurants, North End Cafe, serves a great salad that I recreated in my own way.
It consists of:
Fresh organic spinach
Finely chopped mango
Sliced strawberries
Sliced avocado
Chopped walnuts
Grilled chicken slices
Small amount of Honey Mustard Vinaigrette.
I used pre-cooked grilled chicken slices from my grocery store's deli section. It is a flavorful dinner salad that leaves your hunger satisfied.


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Carolyn Braden's Tam Tam Appetizers

I recently fell in love with a snack cracker called Tam Tams. They were in the grocery store with the Passover foods even though the box said they are not for Passover. I jazzed my crackers up. Here's what I did:
Put a tiny amount of low fat olive oil mayo on the cracker.
Follow with a small slice of fresh mozzarella, shredded turkey, tomato, and a small piece of fresh basil.
This can be a yummy appetizer or just a refreshing summer snack.


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Carolyn Braden Loves Toast on Market in Louisville!

I love Toast on Market in Louisville Kentucky! I try to eat there as much as possible. I love their Lemon Souffle Pancakes with Blueberry Compote. I just tried their Peach Basil Ice Tea and it's the most refreshing summer drink.  

www.toastonmarket.com/

Carolyn Braden's Cake Pops

An easy sweet treat:
Cake Pops!

Make a 9x13 inch sheet cake and crumble it in a bowl.




Add a tub of icing.




Roll the mixture into balls and freeze for 15-20 minutes. I put mine on freezer paper and a cookie sheet in order to put them in the freezer.
Put a sucker stick into each ball. Dip into melted chocolate or candy wafers. Put in the refrigerator to harden. I put mine into floral foam to keep their round shape as they cooled.




When cool and firm, wrap into treat bags if you wish.



Makes 24 pops.

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Carolyn Braden's Strawberry Whip Cream Cake

My mother-in-law's birthday cake looks so yummy! It's my fresh strawberry cake with my own recipe of whip cream icing.


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Carolyn Braden's First Birthday Cupcakes

My nephew just turned one. Made these cupcakes for him. Fresh strawberry of course!


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Carolyn Braden's Chocolate Matzah

Easy recipe from Woman's Day magazine, Chocolate Covered Matzah. Matzah or Matzo, is a cracker-like unleavened bread.
The recipe has been tweaked by me to make it easier for you to create.
Put foil sprayed with cooking spray on a cookie sheet.
Melt 4 squares of semi-sweet chocolate (I used Baker's) in a microwavable bowl for 2-3 minutes, stirring at 30 second intervals. When chocolate is completely smooth, spread it over half of a broken piece of Matzah. (I broke my bread into 3-4 inch pieces prior to putting chocolate on them.) While the chocolate is setting, place the pieces on the foil and sprinkle almonds, coconut, macadamia nut pieces, or anything else you'd like, onto the chocolate covered part of the matzah.
Place in the refrigerator for 15 minutes or until the chocolate is set.
Eat and enjoy!



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Carolyn Braden: Just some yummy "It's Friday" Cupcakes

Carolyn Braden's German Pancake

New recipe I tried. It's a giant German Pancake created using an iron skillet, then baked.




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Carolyn Braden: Fun Swirl Birthday Cake!

Carolyn Braden's Up Close Photo of Fun Swirled Fondant Birthday Cake

Carolyn Braden's Up Close Photo of Fun Swirled Fondant Birthday Cake 1

Carolyn Braden: Mother's Birthday Cake

Here's the cake I made for my mom's birthday. It's carrot cake with cream cheese icing. Cream cheese icing is tricky to use. It is hard to make it smooth. I was just experimenting with some new ways to decorate using it. The cake is three layers (6 inch pans) with a 4 inch cake on top. It was yummy!

Cream Cheese Icing (makes approximately 5 1/2 cups)

2 sticks softened butter (use unsalted)

16 oz. softened cream cheese

8 cups powdered sugar

2 tablespoons milk

Using a mixer (I used a Kitchen Aid stand mixer), beat butter and cream cheese until smooth and blended. Add one cup of powdered sugar at a time into the mixture. Add the milk. Beat on a medium speed until smooth. 

Carolyn Braden's Mini Cupcakes

Carolyn Braden's Stuffed French Toast

This recipe idea comes from Woman's Day magazine (womansday.com)  After making it, I realized how many variations you can make using the basic recipe. I changed their recipe a little and it tasted delicious. Instead of the peanut butter and jelly as filling, try fresh fruit like bananas or strawberries. You could also mix together a little cream cheese and sugar for a creamy filling alternative. Try this recipe and you'll be hooked on breakfast foods forever!

8 slices bread (I used Light Oatmeal Pepperidge Farm)

Creamy Peanut Butter (I used Smucker's Natural Peanut Butter)

Any flavor of jam (I used Smucker's Strawberry, Grape, and Blackberry varieties)

3 eggs

4 tablespoons milk

cooking spray (I used Pam Grilling spray due to it being able to handle high temperatures)

Confectioners sugar, for dusting

Spread peanut butter on each slice of bread. 

Spread jelly down center of each piece. Fold bread in half, pressing the edges to seal.

In a shallow bowl, whisk together the eggs and milk.

Heat a large skillet over medium heat. Spray with cooking spray. Dip each of the sandwiches in the egg mixture, turning to coat. Transfer to the skillet and cook until golden brown. Dust with confectioners sugar, if desired. I also put a little maple syrup on them with the confectioners sugar. 

Carolyn Braden's Blackberry French Toast Photo

Here's a photo of the Blackberry French Toast I blogged about a while ago.  Click the link below for the recipe on my blog.  

http://cookingwithcarolynbraden.blogspot.com/2010/07/carolyn-braden-says-who-likes-brinner.html

Carolyn Braden says "Easy Crustless Mini Quiche!"

Here's a new recipe I tried the other night.  It's Crustless Broccoli and Cheddar Mini Quiche.  It comes from www.meals.com but I adjusted some of the ingredients.  You can use broccoli and red pepper like the recipe calls for, or try chopped asparagus instead.

1 can (12 oz.) Evaporated lowfat 2% milk (I only had a 5 oz. can so I substituted 7 oz. fat free half & half and it worked perfectly)

3 large eggs

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups shredded mild or sharp cheddar cheese (I used 1 cup Italian blend and 1 cup mild cheddar instead)

2 cups chopped frozen broccoli, thawed and drained

1/2 cup chopped red bell pepper

Heat oven to 350 degrees. Grease and lightly flour twelve 2 1/2 inch muffin cups.  (I used Baker's cooking spray with flour).

Whisk evaporated milk, eggs, flour, salt, and black pepper in a medium bowl until blended. Stir in cheese, broccoli, and bell pepper.  Spoon 1/4 to 1/3 cup of the mixture into the prepared muffin cups, filling to the rim. 

Bake for 23 to 28 minutes or until knifed inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes.  Run knife or small, flat spatula around inside edges of muffin cups.  Carefully remove quiche.  

Carolyn Braden says "Easy Crustless Quiche", Pre-Baked Photo

Recipe:

http://cookingwithcarolynbraden.blogspot.com/2011/01/blog-post_7858.html

Carolyn Braden says "Easy Crustless Quiche", Mixture Photo

Recipe: 

http://cookingwithcarolynbraden.blogspot.com/2011/01/blog-post_7858.html

Carolyn Braden: Try This Mexican Tomato Bean Soup

Try this quick and easy soup anytime! This is a recipe I found on www.meals.com a long time ago. I re-organized my homemade cookbook the other day and found it. I remember how good it was so I made it last night. It reminds me of a Mexican chili.

3 Cups tomato juice

1 Can (16 oz.) refried beans

16 Ounces Salsa (mild or get a spicy style to add a kick)

1 Cup water

1 Package (1.25 oz.) taco seasoning mix

1/2 Cup "Four Cheese Mexican Blend" shredded cheese

Combine juice, beans, salsa, water, and seasoning mix in a large saucepan. Bring to a boil. Reduce heat to low; cook, stirring occasionally for 10 to 15 minutes. Remove from heat; stir in cheese. Top with remaining cheese and garnish as desired.

I like to crumble tortilla chips into a bowl, ladle in some soup, and top with more cheese.  You could also try putting sour cream on top.