Cake Pops

This my friends is where it all began. This is where I found my love for cooking and baking and trying out new things and now I can’t stop! I found this site and learned about cake pops, and my life just hasn't been the same since then. I continued on from cooking blog to cooking blog and here I am finally with my own.

Below are a few of the different cake pops I've tried the past year or so.

Easter bunnies. I made these for my nephews first birthday.

 Along with these chicks.

 These were chocolate cake balls with peanut butter coating.

 Cupcakes!

 I made these mad hatter ones for my cousins wedding shower.

 And tea pots.

 And some pocket watches.
 I also made some for her bachelorette party, but I'll spare you from those!

 I made these footballs for a super bowl party.

 These I experimented with for my cousins wedding.

 Wedding cakes

 Love

 Bride and grooms. I have two weddings this year I'll be doing these for!

 Christmas trees

 And lastly, santa hats.

I'm looking forward to trying  out more ideas soon!

Chewy lemon snowdrop cookies

Today was one of those unseasonably warm Michigan days; a little tease of spring.

It’s just not right I tell ya!

Sure I enjoyed it, but I know winter weather will be right back to bite me in the butt!

I have a question to ask you.

Would you like one of these?

Possibly with a glass of milk?

Or maybe some lemonade?

Then you need to start out with a little zest!

Combine it with the butter, sugar, and honey.

Then add in your flour and salt, and lemon juice mix.

And this magically happens! I don’t know how it’s even possible!

Okay, maybe I had a little help.

I finally got around to using my cooking scoop. I was impressed how nicely they turned out.

So nicely shaped!

Even from below.

You know the deal, go out and spread the love.

Recipe from sophistimom

Chewy lemon snowdrop cookies
1 3/4 cups unbleached all-purpose flour
pinch of salt
8 tablespoons unsalted butter
zest of 2 lemons
2/3 cup granulated sugar
1/4 cup agave nectar or honey
1 teaspoon baking soda
2 tablespoons lemon juice
about 1 cup powdered sugar, for coating
1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium sized bowl, whisk together flour and salt.  Set aside.
2. In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest, sugar, and agave nectar. Mix until very smooth, about 3 minutes. Scrape down the sides.
3. In a small cup, combine the lemon juice baking soda. With the mixer on low, add in flour mixture and lemon juice mixture. Scrape down sides of bowl with a rubber spatula and mix the dough by hand a few times to ensure an even distribution of the ingredients.
4. Roll the dough into balls, one inch in diameter. Bake for 10-15 minutes. Let cool for a few minutes on the cookie sheets, and then toss in powdered sugar to coat.