Confetti Cake + Crafternoon

Today was glorious.

We began the day with brunch at H&H with some great friends, and the fun didn’t stop there! The men went to play golf in the frigid air, and the ladies? Well, we dabbled in about 50 different crafts and baked the cutest cake of all time.

The confetti cake is really a work of art. Who knew 3 different types of sprinkles could come together to make such a beautiful thing?? The cake itself was simply a Pillsbury Funfetti Cake with Funfetti Icing, but the ENTIRE cake got coated with sprinkles 🙂 And it was no easy process…

Confetti Cake

We started with one layer at a time and iced the edges of each layer. Then, Chelsea masterfully and magically rolled the cake across a plate FILLED with sprinkles. Once the bottom layer had sprinkly edges, I iced the top of it and made sure that there was plenty of icing to catch more sprinkles once the layers were stacked. The second layer was added once it had sprinkly edges too (and that was a scary/ exciting moment), and then it was the really fun part… Ice the top and go CRAZY with the sprinkles! We patted them down with a spatula to make sure they were really stuck. Finally, between the layers there was a bit of a gap where there were no sprinkles… but not for long! We took a teaspoon and slowly rotated the cake while skillfully shaking sprinkles into the gap. The result…

Confetti Cake

THE HAPPIEST CAKE EVER!!

And if that wasn’t enough to make it a perfect Saturday, I picked up a needle and started learning some new tricks…

Needlepoint LOVE

I love me some needlepoint 🙂

Hope you’ve had a Happy Saturday and feel as rested as I do! So thankful for a weekend to recharge and enjoy our hobbies with friends!

30-minute Baked Sweet Potato Fries

This week my father-in-love got two 40 lb. boxes of sweet potatoes from a nearby farm. That’s 80 pounds of potatoes. That’s a lot of potatoes!!

So naturally we brought some home, and I’ll be experimenting with sweet potato recipes all week!

First up: 30-minute BAKED Sweet Potato Fries

Baked Sweet Potato Fries

What you’ll need:

  • 2 or 3 medium-sized sweet potatoes
  • 2 tablespoons of flour (or cornstarch)
  • 1 tablespoon of brown sugar
  • 1 tablespoon of cinnamon
  • 2 tablespoons of olive oil

What you’ll do:

  1. Slice up your sweet potatoes nice and thin.
  2. Let the sliced potatoes soak in water for about 10-15 minutes to soften.
  3. Drain the water and add your flour. Shake to lightly coat all of your fries with the flour.
  4. On a well-oiled baking sheet, lay all of your fries out flat. Be sure they don’t touch (unless you want one big blob!)
  5. Make a mixture of the brown sugar and cinnamon. Sprinkle half of the mixture onto the fries.
  6. Bake at 375 degrees for 10 minutes.
  7. Remove your fries from the oven, flip them, sprinkle the other half of the cinnamon sugar mixture (along with some more oil if they’re looking dry) on your fries.
  8. Return to the oven for 10 more minutes.

Ta-da! The result will be crispy-on-the-outside yet soft-on-the-inside sweet potato fries!! They were delicious! I think I found my new quick and easy side dish!

Big Ol’ Pumpkin Roll Baking SUCCESS!

I had to. I couldn’t leave it at ugly (here’s the story of the ugly pumpkin roll). I had to try again to make a beautiful (read: presentable-looking) pumpkin roll… And I did it! LOOK AT THAT SWIRL!

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You know how?? By following the recipe. People, recipes work. Just do yourself a favor and follow them. I used Libby’s Pumpkin Roll, the classic, and it was really not too tough. Just be seriously careful when you’re rolling it in the towel. Last time since we had more of a bread than cake, it fell apart. But this time, the spongy cake rolled beautifully and left us with a pumpkin roll worthy of a Friendsgiving feast!

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So now it’s all wrapped up, looking like a burrito, and ready for the party!! And I’m feeling pretty proud that I turned my baking fail into a baking success!! 🙂

Big Ol’ Pumpkin Roll Baking Fail

I would love to tell you that I successfully made a beautiful pumpkin roll with my friend Chelsea last night. I would love to tell you that it looked just like this:

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But, alas, I believe in honesty.

And Chelsea & I made the world’s ugliest pumpkin roll. Haha! It was really so funny and even more importantly so. much. fun.

I needed a baking night with a gal pal, and the hubbies enjoyed it too! They watched BuzzFeed videos on the couch as we made a mess in the kitchen. And I mean a mess. I should’ve taken a photo of THAT. We baked and baked and thought we were making the world’s prettiest pumpkin roll (it did come out of the oven beautifully), but then when we rolled it, the thing TOTALLY fell apart.

Here’s our ugly pumpkin roll:

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Hahahaha! I think it’s SO funny! That poor little thing. We oooo-ed and ahhh-ed, and then OHHH NOOO-ed and he didn’t even see it coming. Haha!

He was no Apple Crisp or Pumpkin Oreo Cheesecake… That’s for sure. (Those were success stories.)

In little rolly’s defense though, he is DELICIOUS. Soft pumpkin bread with maple cream cheese icing on the inside. There’s really not a thing in the world wrong with him except for that outer appearance.

But I still might try again tomorrow night to see if I can make a prettier product… I am supposed to take it to Friendsgiving this weekend, after all…

{Update: I tried again and there’s a success story too!!}

Easiest Apple Crisp

Whether you’re a pro baker or just a fall-enthusiast, this is the most wonderful dessert. And darn easy too!

All you need:

  • 6-7 Apples (duh…) – I chose my beautiful Pink Ladies from our mountain trip. Fresh mountain apples can’t be beat. And these are my favorite variety to make applesauce with too.
  • 1 1/2 cup flour
  • 1 cup brown sugar
  • 1 stick of butter
  • Granola – I prefer Trader Joe’s Maple Pecan granola because why not add some maple syrup to your oats??
  • Cinnamon to taste (so if you’re like me… lots of cinnamon)

All you have to do:

Cut your apples into little chunks.

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Pour the apple chunks into a pre-buttered 9×13 baking dish. (Add cinnamon.)

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Add you flour, brown sugar, & butter in a bowl. (Add more cinnamon.)

Pour the clumpy (yes, clumpy on purpose) mixture over your apple chunks. (Add granola.)

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Bake for 30 minutes at 350.

Scoop that ice cream… Voila!

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I prefer more Apple than Crisp, but if you disagree try adding more flour and butter to make it more like a dump cake. I hope you enjoy it!! Nothing says fall like apple desserts… except maybe pumpkin desserts… 🙂