Hi!

I’m Kyla from Funky PolkaDot Giraffe and I’m so excited to be here as a guest on Ruthanne’s blog today.

You see, I’m a little obsessed with the loveliness that is Eclectic Whatnot and I collect them like nobody’s business. I also wish that California and Arkansas were closer.

But, I’m sure Ruthanne is thinking – thank goodness that crazy California “blonde” is over there. hee, hee

Today, I’d love to share with you about my love for baking. Not cooking, mind you, just baking.

When my husband retires in say 20+ years from public accounting, I am definitely going to retire from cooking. I loathe having to think of something to make for dinner each night.

The mess.

The stress.

No, thanks.

But baking? For this sweet tooth? Oh, yes! That’s my cup of hot chocolate.

I was born into a family of bakers. My Grandma Meyer is the supreme baker. She passed on her talents and tricks to my mother and my fabulous mother passed them onto me.

When my kitchen looks like this, I am happy.

This fabulous cookbook is the secret to our success. Many of our family favorites are in this hidden gem. It’s not in print anymore and I was lucky that my mom found a couple of them at our favorite antique store when we were living in Iowa.

I’d like to share “my” famous sugar cookie recipe with you. It’s a holiday tradition at our house. Valentine’s Day, Easter, Halloween, Christmas ~ they are all celebrated with the making and frosting of sugar cookies.

I have cookie cutters for every holiday.

I like my sugar cookies thick and soft, so I roll them out THICK.

They are requested often by friends and family. Enjoy!

{Just click on each image below and it will open up a new window for you to print it out.}

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Thank you, Kyla, for sharing your sugar cookie recipe with us {as well as your sweet, sassy self}! I’ve printed the recipes out and will definitely give these a go. xoxo

Is a good thing.

P.S. I’m told they’re ::really:: good.

P. P. S. You can find the recipe here.

Y’all need to know something about me.

I’m a compulsive baker. Baking makes me happy when I’m sad. It calms me when I’m anxious. It distracts me when I’m worried.

Basically, baking releases endorphins. Much like checking off items on a to-do list does for some people. Ya know, those Type A people.

This is why I bake even when I can’t eat any of it. I just plain love it. I love watching my family inhale savor it. It’s almost like experiencing it myself.

::snort::

That last line was such a lie.

I saw these Chocolate Dipped Cupcakes over at Kristan’s site. Y’all need to pay her site a lil’ visit. Lots of yummy eye candy goin’ on over there.

I’m curious.

What’s your thing?

Your thing you go to when you’re stressed. Your thing you do when you want to scream at the world. Your thing you turn to when you’re so happy you can’t wipe the smile off your face.

What’s your thing?

These are Southern Gal’s Pound Cake Cookies. My husband gave a big thumbs up on these. Even Junior ate one and he’s not a nutty kinda guy.

These are Megan’s Cookie Dough Truffles. There are no eggs in the cookie dough, so it’s safe to eat.

Although, we eat raw cookie dough.

And we seem fine.

We seem fine.

We seem fine.

Er . . . .

The entire crew raved about these. What’s not to love? Cookie dough smothered in chocolate. Um . . . yes, please.

This is just a standard chocolate cake with chocolate frosting. Now, I did attempt to imitate Amanda’s ruffled cake. Her cake is so gorgeous.

Looks at her cake.

Looks at my cake.

Looks at her cake.

Ok. Soooo, my ruffles need a tad more work. *snort*

I also whipped up a pecan pie and some Rice Krispies Treats Ornaments. I think I’m officially done with all the treats. I may or may not have gone overboard.

Please note: The title of this post has absolutely nothing to do with this post. I just like that song. Thank you.

I have something to say to y’all and it might be somewhat unpleasant. And wude {Blondie’s word}. And insensitive. And upsetting. Redundant much?

Here it is.

Y’all need to get out more.

Phew. I said it. Er, typed it.

After much scientific study and observation {not really}, I’ve realized that anywhere between 50-75% of the comments y’all leave mention my humor in some form or fashion.

I was discussing this with my SIL last week over Mexican food and margaritas. By the way, did you know you really can solve all the world’s problems over Mexican food and margaritas. It’s true. Trust me. I would not kid you about that.

What was I saying?

Oh, yes. Humor. I mentioned to my SIL my scientific study of the comments left on this blog and asked if she thought I was funny. To which she replied, “Not really.” {This feels a lot like deja vu.} Now, that was funny. I agreed with her, which leads me to my earlier statement ~ y’all need to get out more.

If y’all think I’m humorous, I think it says more about y’all than it does about me. No?

It’s only because I love y’all that I can share this. Ya know that, right?

*snort, slobber, riotous laughter, snort*

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Subject change.

I just listed two new items in my shop today. Want a hint about the first one?

Oooooh, yes. Cupcakes! {Click on the collage to see the listing in my shop.}

This one makes me want to break out into a dance routine. Or sing. Or both. {Click on the collage to see the listing in my shop.}

Eeeewww, doggy.

Hold on to your glass of milk, people. You’re going to want it with this slice of bliss. Perhaps a Cup o’ Joe, as well. And stretchy pants. And a couch.

Are ya following me?

You’ll like it. You’ll love it. You’ll want some more of it.

I’m sorry. I’ll stop now. This is what happens when you get caught up on sleep over the weekend.

The ingredient that brings the wow factor to this cake is Frangelico ~ The Original Hazelnut Liqueur.

I used the last of the bottle I’ve had for two years making this cake. I’ve used it in brownies, cookies, puddings and mouse. It adds a special boost that vanilla extract can’t give. I’ve also been known to add it to coffee for an after dinner treat.

As good as the flavor of this liqueur is, it’s the look of the bottle I love the most. It’s in the shape of a monk’s habit complete with a rope around its waist. I find it enchanting. The look fits the history.

According to the legend, Frangelico lived three centuries ago in a hilly area bound by the right bank of the river Po.

He lived as a hermit and through his love of nature and knowledge of its secrets created unique recipes for liqueurs.

The most precious one of all was a liqueur made from wild hazel-nuts with infusions of berries and flowers to enrich the flavour.

We continue the tradition by proudly offering this fine line of liqueur in honor of his name.

~ Straight from the Frangelico bottle

For the yellow and chocolate cakes, I just slightly modified two recipes out of Chocolate from the Cake-Mix Doctor. You can use any of your homemade cake recipes and just add 1/4 cup Frangelico to each batter.

Pre-heat oven to 350.

Frangelico-Spiked Yellow Cake

1 pkg. (18.25 ounce) plain yellow cake mix
1 pkg. (3.4 ounce) vanilla instant pudding mix
1 1/4 C whole milk
1/2 C oil
3 large eggs
2 T Frangelico

Divide the cake batter between two 8 or 9-inch round cake pans. Bake into golden brown or until the center springs back when tapped.

Frangelico-Spiked Chocolate Cake

1 pkg. (18.25 ounce) devil’s food cake mix with pudding
1 C sour cream
1/2 C water
1/4 C Frangelico
1/2 C oil
3 large eggs

Divide the cake batter between two 8 or 9-inch round cake pans. Bake until the center springs back when tapped.

Frangelico-Spiked Cream Cheese Frosting
{I doubled this to have enough frosting for this seven layer cake.}

1 stick butter, softened
1 block cream cheese (8-ounce), softened
2 T Frangelico
4 cups powdered sugar

Beat butter and cream cheese on high, until smooth. Add in liquor. Dump in powdered sugar and mix until combined and creamy.

Allow cakes to cool completely.

Cut each cake in half. Place a small dab of frosting onto your cake plate. Take a yellow cake layer and place on top of frosting. Frost. Place a chocolate cake layer on top. Frost. Repeat the process ~ ending with a yellow cake layer on top with an extra chocolate cake layer left over. Frost the top and sides. Crumble the last chocolate cake layer and spread on top of cake. Top with strawberries.

Enjoy!

It was about this same time last year that I stumbled upon Bakerella’s site and absolutely fell in love with her cake pops. I was a little intimidated at first, but soon learned they were one of the easiest treats to make and my children loved them!

Ever since, I’ve tried to come up with new and creative ways to make them. My most recent venture being the Bubblegum Machine Cake Pops. My children told me they looked like baby rattles and ice cream cones {have any of you ever seen a red ice cream cone?!}, but with the help of some smart bloggy friends I figured out it was their way of getting me to make more. More practice equals more treats for them. Such smart children I’ve raised.

To continue reading, head on over to The Happy Housewife.

Yesterday was supposed to look very different. Melissa was going to come over with her crew and we were going to have a day of baking, painting and movie watching. Unfortunately, my being sick got in the way.

Fingers crossed it works out next week.

Since I already baked all the cupcakes for one of our activities, I decided to go ahead and decorate them with the children. And it gives me an excuse to do a different one next week. Just trying to think logically, people.

None of my pictures of Cowgirl Princess turned out clear. Every single one was blurry. I was laughing so hard! She was being seriously goofy ~ I have no idea where she gets that from.

I did manage to snag a picture of her ornament after she took a bite out of it.

If you look closely, Junior’s ornament is sporting the same exact smirk as its creator. Weird, huh?

Lil’ Dub did more snacking than creating. He said he needed to taste test everything. I love that guy.

My camera couldn’t stop taking pictures of Blondie. He was so stinkin’ cute yesterday.

When we finished, I sent them all outside for the rest of the afternoon.

And it took all afternoon for them to run off the sugar they had consumed. Do you know some people say sugar doesn’t effect children? *snort*

I have one word for ya ~ Malarkey.

While we were in Texas over Thanksgiving, my SIL gave me an early, early, early, early, early birthday gift. {That’s an early for each month until my birthday.}

An early birthday present? For moi? Schweet! I’m all over that.

She gave me this book.

It is filled with cupcake ideas that are made using zero fancy tools. And the cupcakes are simply adorable.

Has corn on the cob ever looked so appetizing? I think not.

In the mood for some popcorn?

Do you enjoy playing pool?

There is page after page of confectionery creations just like these. You’ll probably see lots of things coming out of my kitchen from this book.

I was asked to make some goodies for a baby shower tomorrow. Perfect timing.

I decided to go with the petit fours.

They were very simple to make and actually turned out very close to how they look in the book. {Love it when that happens.}

I’m thinking next will be ornaments. Wait until you see the cuteness factor on those!

A couple of weeks ago, my friend Melissa posted a picture of a yummy looking cupcake with warm frosting flowing down the sides.

I was enamored and asked her for the recipe.

The following is the e-mail exchange that took place:

Melissa ~ “I’m not sure you can handle it.”

Moi ~ “Is that a double-dog dare?”

Melissa ~ “If you’re up to the challenge.”

Moi ~ “Awww . . . you’re on now!”

*snort* {The snort is me. I don’t know if Melissa snorts or not.}

Aren’t we so mature? I love it.

Brace yourselves. You’re about to see some serious culinary skills at work.

Pick your favorite ready to bake cookie dough.

I went for The Ultimate Chocolate Chip Lovers ~ because it is so me.

Have some canned frosting and pecans on standby.

Notice the grass sticking to the pecans. Nice, huh? I still have buckets {and buckets and buckets} of pecans to shell from our pecan pickin’ last week.

Here’s the hard part ~ pull apart the pieces.

Phew!

Glad that’s done.

Bake, then cool.

Are you the simple type? Just pour yourself a glass of cold milk and enjoy.

Want it a little fancier? Smother with some frosting and then place a pecan halve on top. Don’t worry about toasting it.

One isn’t enough? You want a little bit of frosting too? Go for it.

Take your pick.

Here is Melissa’s cupcake recipe ~ don’t miss it!