Welcome to my vanilla bean cupcake soiree.  There is just something about a delicious vanilla bean cupcake.  It is a simple dessert. Not too heavy and not overly sweet. I thought it would make the perfect cupcake for a party set in Paris. Pack your bags and come with me for the Bella Cupcake Couture’s Blog Hop Party! Twenty one bloggers  have banded together to share a delicious cupcake recipe along with how to dress up your cupcakes in style using Bella Cupcake Couture’s awesome cupcake wrappers.

I was so excited when my cupcake wrappers arrived in the mail. Now it was time to create a party around black and white stripes. All around the web you see Parisian themed parties popping up left and right. I want to show you an inexpensive way to create Paris themed party without going bankrupt.

First, we will need to make some royal icing transfers.  I learned how to make royal icing transfer from a great blog post by Jennifer, over at Not Your Momma’s Cookie. {Tutorial Link} No need to re-invent the wheel. I Head over to her blog for step-by-step instructions.  I found a picture of a Fleur-de-lis and the Eiffel Tower. I copy and pasted them to make a nice worksheet. Print out the worksheet and place in a page protector that has been cleaned. Pipe your royal icing directly on to the sheet and allow it to dry. Once they are dry you can slide them off the page projector and place on the cupcakes. They great thing about royal icing transfers is that they can be made ahead of time and stored in a sealed container.

Vanilla Bean Cupcake Recipe

• 1 1/4 Cup Unbleached Flour
• 1 1/2  Teaspoon baking powder
• 1/4 Teaspoon Salt
• 3/4 Cup Fine Sugar {C&H Sugar Organic}
• 6 tbsp Unsalted Butter
• 1 large egg and 1 egg white (at room temperature)
• 2 Teaspoons of  Vanilla Bean Paste
• 1/2 Cup whole milk {at room temperature}

Yields: 12 Standard Cupcakes

Directions:

Preheat oven to 350 degrees.

Sift together dry ingredients: flour, baking soda, baking powder and salt in a separate bowl. In separate bowl beat sugars and butter on medium till light and fluffy. Approximately 2 minutes. Add egg and vanilla, beat till combined. Add flour mixture in 3 additions alternating with buttermilk. Don’t over beat. Scrape down the side of the bowl and the bottom area. Beat on high speed for 30 seconds. This helps the batter develop.

Use an ice cream scoop to divide the batter evenly among the baking cups. Fill approximately 3/4ths full. Bake for 20-24 minutes or till the toothpick comes out clean. Let cupcakes cool in the pan for 5 minutes then release from the pan and transfer to a baking rack.

Adapted from Cupcakes by Shelly Kaldunski

Classic Vanilla Buttercream

• 4 oz. Unsalted Softened Butter (about 20 minutes out of the refrigerator)
• 3 tbsps. organic shortening
• 3 Cups Powdered Sugar
• ¼ Teaspoon Sea Salt
• 1 Tbsp. Half and Half + 1 Teas.
• 2 Teas. Pure Vanilla Bean Paste

Directions:

In a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 2 minutes and then add half of the powdered sugar and the half and half to the butter and beat again until combined. Scrape down the bowl.  Add the rest of the powdered sugar, the vanilla,  and beat until combined.  Scrape down the bowl again.  Beat on high speed for 5-6 minutes or until the frosting is fluffy.  Place in a pastry bag with a 1M tip. Pipe a classic swirl and top with nonpareils.

One of the challenges we were given was to use things we already owned to create our party theme.  My table set up was simple. I decided to use our hutch since it has that “Parisian” vintage feel. I took my china and cups and stacked them like I imagine you would see in a french cafe.  I turned milk bottles upside down for the cupcakes in the back.   I decided to use espresso beans and sugar cubes as accents around the cupcakes.

An American Cupcake in LondonBella Cupcake Couture

Chronicles of a Foodie

Crazy for Crust

Creative Food

Cupcakes Take the Cake

Diary of a Mad Hausfrau

Eat Your Heart Out

Haniela’s

Hoosier Homemade

In Katrina’s Kitchen

Inside BruCrew Life

Java Cupcake

Love From the Oven

Make Bake Celebrate

Not Just a Mommy

Sugar Daze

Sugar Swings! Serve Some

The Baked Equation

The Baking Cup

The Decorated Cookie

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I love lazy Sundays. After church we normally come home and relax. Take a walk.  Work on a puzzle. Have fun together as a family. Doesn’t an afternoon of relaxation sound nice? Yet, relax is not a word I am very good at practicing. I know that it is important but for some reason I find myself able to sit still for about 5 minutes before I leap into another project. On Sundays though, I try to discipline myself to sit still for a little while. While I am “relaxing” today, I thought I would round-up some of my favorite dessert recipes that I have written for Best Friends for Frosting.

Peppermint Mocha Cookie Recipe {Link}

December was my very guest post at Best Friends for Frosting. I was just a tad nervous writing for one of my favorite websites. Amazing contributors and desserts all in one place.  If you are looking for a happy place, I am pretty sure Best Friends for Frosting is a great place to hang out.  I thought I would kick it off with one of my all time favorite flavor combinations: chocolate and peppermint.  In my ever so humble so humble opinion they are the two best flavors ever!

Ombre Sugar Cookie Cake {Link}

My ombre sugar cookie cake has been my favorite post so far over at Best Friends for Frosting. I can spend hours writing out lists of ideas, only to end up crossing off ninety percent of them.  This was one of the those ideas that came to me in the middle of the night. The kind where you want to shoot up in bed and tell your husband, “I’ve got it!” Only for him to look at you kind of strange and say, “Your woke me up at 3 am to tell me about a recipe?”  Apparently, not as earth shattering to him as it was for me.

Green Velvet Cake with Jameson Whiskey Buttercream {Link}

Don’t be green with envy, you can have your cake and eat it too! I think whiskey is just about the nastiest liquid on the planet but you add sugar and butter to it and all of a sudden it transforms into something quite delicious. For those of you who know me well, know that I am not a fan of a lot of food coloring. I tried to make it with natural plant-based coloring but it failed miserably. I ended up caving and using good ole’ food coloring to make this delicious St. Patrick’s Day  green velvet cake.

Spring Flower Cupcakes {Link}

Does piping flowers on cupcakes ever scare you? I thought I would try something a little different and top these cute spring cupcakes with natural flowers. They are perfect for any spring dessert table.  Easy + Cute = Fantastic!

Mini Gift Cakes {Link}

Last but not least mini cakes! Have you ever seen those really cute shaped cake pans? I own a couple but I never really use them. For some reason decorating a cake that has already been shaped scares me, yet I keep buying these pans. I decided to over come my fears and turn these little cakes into a great gift for a Mother’s Day Brunch.

I hope you have enjoyed my first dessert recipe round from my contributor posts over at Best Friend’s For Frosting. If you have any great advice on how to relax I would love to hear it?  Better yet what is your favorite go to dessert recipe website?

Who doesn’t love spring? You wake up in the morning to birds chirping, the sun shining and flowers blooming. I long for this time of year when strawberries fill the shelves at the grocery store.  It is no secret that I am a huge fan of simple ingredients to make beautiful desserts. My favorite recipes include foods that do not have bleach, added colors or artificial flavors.  Strawberry buttermilk cake is my go to recipe when the temperatures start to rise. It is a light cake filled with fresh strawberries. The last thing you need on a hot day is something heavy. What are you favorite strawberry delights?

When I started baking I was very particular about the ingredients I used in my baked goods. I tried many different products. One of my favorite go to ingredients is C&H Sugar’s Organic Sugar. You can often find me clearing out the neighborhood grocery store shelves.   I chose C&H Organic Sugar because it was well priced and high quality. You can’t ask for a better combination.

I love following C&H Sugar on Twitter. They are always posting yummy recipes and are great with interacting with bloggers and bakers.

If you are looking for some recipe inspiration, tutorials or some fun ideas try following C&H Sugar:

• Website {Link}: Their website is a great resource for recipes, frosting tutorials and special offers
• Pinterest {Link}: Recipes, Baking Tips, Recipes across their different product lines
• Facebook {Link}
• Twitter {Link}

When you buy C&H Organic sugar it comes in larger unrefined crystals. It is really easy to convert these large crystals into a fine sugar for baking which is perfect for making this strawberry buttermilk cake. All you have to do is empty a bag into a food processor and pulse for 30 seconds.

See the difference? Now you are ready to bake anything your heart desires.

Strawberry Buttermilk Cake Recipe

• 3 Cups Unbleached Flour (Recommended King Arthur Flour)
• 1 ½ tsp. Baking Powder
• 1 tsp. Baking Soda
• ½ tsp. Sea Salt
• 2 cups C& H Organic Sugar
• ½ Cup Butter, let sit out for 20 minutes
• 2 Large Eggs, at room temp.
• 1 tsp. Vanilla Extract
• 2 cup Buttermilk, at room temp.
• 1/2 cup finely diced strawberries

Yields: 3, 8” layers or 24 cupcakes

Directions:

1.  Preheat oven to 350 degrees. Bake for 20-24 minutes or until skewer comes out clean. {I have a convection oven so mine is a little quicker than this, so check on it at the 22 minute mark} But you might have to play a little with your oven to see what the correct baking time will be.
2.  If you can, finely dice the strawberries 24 hours in advance, sprinkle with a little raw sugar and let it set in the refrigerator. You don’t have to do this. You can use just chopped strawberries.
3. In bowl 1, whisk together dry ingredients {flour, baking powder, baking soda and salt}. Set aside.
4. In bowl 2, using an electric mixer on medium-high speed, beat the butter for 2 minutes till it begins to look smooth. Add sugar. Beat for 3 minutes until light and fluffy. Add the egg and vanilla and beat until the mixture is combined. Add the flour in three additions, alternating with the buttermilk. Scrap down the bowl and the beater and mix on medium {4 if you have a Kitchenaid} for 15 seconds to let the batter come together.
5. Then fold in strawberry mixture.
6. Divide the batter among the pans. Using a kitchen scale to weigh each of the pans helps to achieve even layers.

 Strawberry Swiss Meringue Buttercream Recipe

• 6 large egg whites
• 1 1/2 cups sugar
• 2 cups (4 sticks) unsalted butter, room temperature, cut into tablespoons {about 20 minutes}
• 1 teaspoon pure vanilla extract
• 1/3 teaspoon cream of tartar
• 1 cup of strawberries. Puree strawberries in a food processor or chopped strawberries {depending on the look that you want. I used chunks, but if I were covering with fondant I would puree the strawberries and put it through a strainer for the juice}

Directions:

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high-speed. One it begins to get foamy add cream of tartar, this helps stabilizer the mixture. Keep beating until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 10-12 minutes. During this time I put ice in a wash cloth and rub it against the bowl to help cool the mixture.
3. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Mix in strawberry in three doses. The If you add too much at once it might separate easier. {It still will probably separate} Then mix on high for 2-3 minutes till smooth and fluffy. Then switch to paddle attachment  for two minutes on low to get out the air bubbles.

Assembly:

1. If you need help with how to ice a cake. Tessa from The Frosted Cake Shop has a great tutorial! {Link Here}
2. Place 1 cake layer on cake plate or 8 inch cake round face down.
3. Fill a piping bag with the buttercream mixture and a large round open tip.
4. In a circular motion fill the top area of the 1st layer with approximately 1/2 cup of buttercream. Layer with sliced strawberries.
5.  Place the next cake layer on top of the buttercream.
6. In a circular motion fill the top area with a thin layer of buttercream for the crumbcoat.
7. Take your piping bag and coat the side of the cake with a thin layer of buttercream. Scrap the extra buttercream off and place back in the bowl.
8. Place cake in the refrigerator for 15 minutes.
9. Once the buttercream has set remove from the refrigerator. Pipe another layer of buttercream. Take an offset spatula and make the wavy look in the buttercream.

I prefer to place my cake layers on an 10″ cardboard round. This makes it easy to transport the cake between the refrigerator to the cake stand of my choice.

Disclosure of Material Connection: This is a sponsored post. The ASR Group who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. The opinions are completely my own based on my experience.  I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.

To find a bake sale in your area, search this list of bake sales hosted by food bloggers! Reach out to contact your bloggers or bake sale for details (time, place, etc.) and buy some yummy treats for a great cause!  I have decided to host an online bake sale during the month of May.  If you have been looking to stock up on salted butterscotch and brownies, now is the time!

Salted Butterscotch

Local Items Available for Donation {Phoenix Area}

 Cupcakes for $24.00 donation

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• Vanilla Bean Cupcakes
• Chocolate Salted Caramel Cupcakes

Cookies and Brownies {Local and Shipped Nationwide}

• Salted Butterscotch $15.00 a dozen {plus shipping}
• Espresso Brownies  $13.50 for half-dozen {plus shipping}
• Turtle Brownies $15.00 for half-dozen {plus shipping}

No Kid Hungry Bake Sale Weight Loss Option

• No worries. You can still join with a tax-deductible donation!  See below how your donation can be put to good use with ZERO calorie intake.  Visit my No Kid Hungry Bake Sale Page.  Click the donate button on the up right hand side of the page and follow the directions.

To place an order send an email to melissa@thebakedequation.com

Include:

• Item you would like to order
• In the subject line of your email “No Kid Hungry”
• address is being shipping
• If local let me know which location you would like to pick up your goodies {North Phoenix/Anthem or Scottsdale}

No Kid Hungry Staggering Statistics

This year, nearly one in five kids in America will face hunger.  That’s more than 16 million.   But, there is hope.   Share our Strength is working to connect hungry kids with programs that can help them get the food they need to thrive.

$1 can help provide a hungry child with 10 healthy meals.
$4 can help provide a child facing hunger with a backpack full of healthy food over a weekend when school meals are not available.
$9 can help connect a child with healthy lunches during summer when school is out.
$35 can help a child care center provide free afterschool snacks and suppers to at-risk children all year long.
$65 can provide a grab-n-go breakfast cart to an elementary school so that every student starts every school day with a healthy meal.

Let’s roll up our sleeves, gather our ingredients, pre-heat the ovens and together we can bake a difference! Are you a fellow baker? Would you like to join my team? Just click on the Team Page and join my roster to bake for a difference!

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Welcome back! I know you must be dying to know how the value of land, the red headed mzungu, a Cottage Law, and a venture into crazy cookies all ties together, right? Many times I feel like we are putting together a 2500 piece puzzle. When you first start a puzzle the pieces look confusing. You have no idea of how it will come together. They just look like random shapes. Then you start connecting them and slowly but surely they begin to form a picture. When I started baking for charity, it felt a little like a puzzle.

Baking for charity is not all sunshine and roses. It has its ups, it’s downs and a few twists with turns.  There are so many valuable lessons that we have learned along the way. Let’s get back to where we left off from Baking for Charity Part 1.

In July of 2010, Dann and Permina traveled through Southern Sudan scouting different areas of the country that might be suitable for a farm.  Southern Sudan is made of ten states. While visiting the various areas and territories, they met with many  leaders.

Be jealous ladies. That is my mzungu in the straw hat! Now his version of the story is that his wife took his Detroit Lions hat out of his suitcase when she was hiding surprises in his luggage, so he was stuck wearing the big straw hat. {oopsie!}

This picture will be forever ingrained in my mind. This is at the airport in Jonglei. Can you spot the scale for the luggage? They were getting ready to leave and clouds were beginning to form in the sky. Rain was headed that way. Since the air strip is all dirt, rain is very bad for flying.  Thankfully, the plane boarded and they were on their way back to Juba. It was days later that we found out that if the plane had not taken off, Permina and Dann would have been stuck their for months. Torrential rains flooded the entire area for about six months.

After all the areas they visited, Dann felt that the area that they had looked around near Torit, South Sudan is where the farm would eventually be located. After three and half weeks Permina said goodbye to his homeland once again and they began the journey home to America in August 2010.

Now what? The boys were home. Permina was back in school finishing up his last credits in college. It was going to be awhile before they would go back to the Sudan. One of the big decisions that we were awaiting was the outcome to the Sudanese declaration to separate from the North. In January of 2011, a referendum took place in Southern Sudan that would make it possible for the South to declare its independence from the North. The vote was successful and South Sudan was officially it’s own nation. Development opportunities began to open up in the South bringing companies from China and France. Yet, the problem still remained. They were not hiring Sudanese workers. They would either bring in workers from Uganda and Kenya or from their countries. As these companies came into South Sudan land costs were beginning to rise.  In the beginning the land we were looking at was around thirty thousand dollars in 2010, now the land cost was two hundred thousand dollars. What were we going to do? We can’t afford that? So we hit our knees and began to pray.

In the mean time all our family and friends were having me bake for their events. Only I hit a slight snag. Come to find out you can not sell food to your friends. I understood that I couldn’t sell to the public. I was confused. What? Really? I was so surprised. I live in America. If a friend wants me to make a cake, I can not make it for them in exchange for money?

What was I going to do? Bake sales had become a viable way to raise funds for our charity. I began the process of trying to make the necessary changes in our home so that it would pass an inspection to be approved as a home bakery but there is this thing called a grease trap. It is this really obnoxious contraption for commercial kitchens. Some kitchens need them and they are necessary but some do not.  Why would I need a crazy grease contraption for baking brownies and cookies? On to plan number two, we began looking for space that I could rent in a certified kitchen. Unfortunately, there is only one option in the Phoenix area and it was over 40 minutes from my house.

Sadness started to creep in. It was such a bummer. Then I stumbled across an article about Cottage Food Laws being enacted in different parts of the country. I was so excited. Arizona was on the list. I wrote our legislature. I wrote about our story.  One of the biggest complaints about the Cottage Law in Arizona was local business. Many business owners stated that home bakers would under charge for their products because they would not take into account proper overhead costs, labor and time. Back in the day I was confused by this statement. I am not any more. Even as a home baker I run into this problem. Many bakers price their goods by what they think people will pay instead of calculating what it costs them to do business.  One of the best things my husband said to me was is that there is a big difference between a business and a hobby. If we are going to make this a business then we have to run it like one.

On July 20, 2011 the Cottage Law was enacted in Arizona. I am pretty sure with in five minutes after the bill passing that I started filling out my licensing paperwork to put everything in motion to start my baking company. The next thing you know the Arizona Republic called and asked if I was willing to be interviewed. Well, of course! Come on over.

The world was now my oyster. I had a tax id number. I had my LLC paperwork filed with state. I passed my food licensing exam. Next up, website development and social media. That sentence right back there contained 5 words.  The amount of hours that went into this development I can not count. Time, sweat, countless hours and tears went into this labor of love. There are many times in the midst of if all I have had to remind myself why I do what I do. It helps keep my perspective focused.

I know many states are waiting for their cottage law to go through. Many of my cake and cookie friends are fighting for their cause and we are rooting for you.   I am truly blessed that we have a cottage law in Arizona.  It allows me to keep my overhead very low so that we can maximize the profits for our charity.

Well, I have to get to decorating cookies.  There are orders that need to get out the door. Speaking of cookies. You might be wondering how did I make the jump from brownies and cupcakes to insane decorated cookies. Oh yes, I said it. Insane decorated cookies. There is no other way to describe them.  A long time client who ordered my brownies than I could count called and asked if I would make monogram cookies for an upcoming meeting. My response, oh no, I can’t do those kind of cookies. I can’t even imagine the amount of time they take. She asked if I would just give it a shot for her. How do I say no? She was my best customer. The only decorated sugar cookies I had ever really seen are the yellow happy faces at the grocery store.

I hung up the phone and decided to Google decorated sugar cookies. I was in for quite a surprise.  I stumbled upon this whole world of crazy cookies in all shapes, sizes and piping skills like I had never seen.  Needless to say I was completely intrigued. You think Pinterest is time sucker, when I stumbled upon The Adventures of Sweet Sugarbelle and Sweetopia‘s website I was mesmerized. I clicked back to their very first post and started reading from the beginning like it was a book.

Now that you are caught up to the events of 2011 you will have to come back for round three of our journey. After two years of working with our partners in Africa we would be approved as an NGO, finalize the land deal, and more on business of insane cookies.

When most people think of baked goods, I believe they think of expanding waist lines. I like to think about cookies and cakes just a tad differently. Three years ago I began baking for charity by selling lots of brownies and cupcakes. What started as a simple bake sale to raise money for Permina and my husband, Dann’s, first mission trip to Southern Sudan slowly morphed into something else.  It is hard for me to believe that I have been baking for our charity for three years now.

I am very bad business woman.  My brand tag line is “sweet treats for charity.”  While I thought most people knew that I baked for our charity, there are many who had no idea. When I announced that Dann was leaving for our farm this week and  that the proceeds went to support our farm in Southern Sudan, people began asking a lot of questions.

This is our signature picture for Micah 6:8 Sudan. I will never forget scrolling through all the pictures when my husband first came home from Southern Sudan. This one captured my eye. The land in the South is rich, lush and fertile. This led to a lot of questions from me. If the land is so fertile why is US Aid just delivering food to Africa? Why don’t we teach them how to farm their land instead? Before I fast forward to where we are today, I thought I would take you back in time to where it all began.

Three years ago my husband and I were at a church barbecue where he met Permina. Permina and Dann talked for about three hours straight that evening. Permina is known as one of the Lost Boys of Sudan. If you have never heard about the Lost Boys plight, CBS just recently aired a story about their journey.

Permina was 7 years old when his village was raided during the Sudanese Civil War. He and other young boys walked to Ethopia where they sought refuge. Can you even imagine? I can’t imagine my 15-year-old walking that far.  He saw many things on the journey. Some to difficult for me to even write about.

As we were leaving the barbecue, Dann gave Permina his phone number and said,”if you ever need anything, don’t hesitate to call.” Permina did not hesitate. He called Dann the very next morning. Our lives would never be the same. Dann began to mentor Permina. In the process he shared with us his dream. He was so grateful to have an American education and desired to go back and help his people. We decided we would come along side Permina to help him realize his dream.

We began to pray. We asked God for direction. We had no idea what we were doing. But God provided. He provided people who knew what they were doing. He provided resources and knowledge around the challenges that we would face in Southern Sudan.

We read a book called, When Helping Hurts, and it changed how we viewed everything. Originally, we wanted to bring water and food supplies but the more research we did revealed that it was not what the Southern Sudanese needed. Micah 6:8 Sudan seeks to help train Sudanese men and women in sustainable agriculture and biblical studies. One of the greatest problems that plagues many countries in Africa today is that we attempt to solve their economic problems through aid.  Aid helps temporarily relieve the suffering but it does nothing to help the long-term problems.   We are teaching men and women to stand in line for food instead of  truly giving them what they need; the training and education of how to work with the amazing resources they have in Southern Sudan.  Only one in ten individuals in the Sudan have a job.  There is a dire need for employment opportunities in the Southern Sudanese region where we are situated.  We are hoping to change these statistics by providing long-term employment opportunities as well as providing the only truth that can sustain.

One of the first charities we began to work with was Acres 4 Life. They were doing exactly what we wanted to do. My husband and I are not big fans of recreating the wheel. We reached out to Charlie at Acres 4 Life to learn more about what they were doing in Uganda.  Acres 4 Life seeks to feed orphans and widows through building farms in their home country. See their video{LINK HERE} to learn more about what they are doing in Uganda.

Today Acres 4 Life has a 12 acre working farm at African Renewal Christian College in Uganda. Jeff Atherstone is the principal at the college and fellow alumni from The Master’s College, where I went to school.  Pieces of the puzzle were beginning to come together. We were blessed to be surrounded by people who were so knowledgeable.  We were starting to have our vision focused on where we were going and what we were going to do in Southern Sudan.

We began to raise funds for the boys first trip to Africa. They would travel to Uganda to meet Jeff for the first time while they were waiting for their entry Visas into the Sudan.  Three years ago, Permina and Dann traversed all over areas of  Southern Sudan to find suitable property for our farm. Our original intent was to train pastors at African Renewal Christian College and have a farm but we learned at this point we can not handle both. We are starting with the farm and will work from there. One day we would like to be able to send men to be trained at ARCC.  Take a moment to watch the video below.  Investing in people is always worthwhile.

Brownies is where I come into the equation. While my husband travels and works with villagers, I am working behind the scenes.  Once the decision was made that we would move forward with Micah 6:8 Sudan, I went into fundraising mode. Most people heading out on a missions trip send out letters to raise support. We did that as well. But in a climate with a hurting  economy, people no longer had as much to give. Yet, the brownies were still selling like hot cakes. During the fundraising process, I found out that I loathe sending out letters asking for money. It’s just awkward. Then it hit me . People are always buying goodies. People are always having parties. I will bake my tushie off and raise money that way.  I started making trays of brownies. Seriously, I made trays and tray of them. Baking for charity was the answer to my dilemma. My husband would cart the brownies to his office and sell them. The girls in the office would sell them to the Fedex man and just about anyone who came in the door. Trust me, if you walked into Sterling Title you were not leaving without a brownie.

That is the snapshot of the beginning of our journey. You will have to come back for Part II of our journey. The value of land, the red headed mzungu, a Cottage Law, and a venture into crazy cookies. What ever you do don’t ever say, “I will never do ______!”

Creating birthday cookies that fit party themes are becoming my favorite projects.  There are so many cute party ideas on the internet.  I have to say I am so impressed with all the time and energy that mother’s devote to create these amazing parties for their beautiful young ladies.  Some of the latest party trends for birthday cookies are ballerina parties, lemonade parties, sweet shop parties and Parisian themes.  The great thing about decorated birthday cookies is that they can be customized for all different types of events. From simple to complex; sugar cookies are a great addition to any dessert table. My mother always created wonderful birthday parties at our house. She has always been a talented decorator with an artsy flair. I always loved the games she created for us to play. I can still remember my 4th birthday trying to suck pinto beans onto a straw and get them in a glass Coca-Cola bottle. If you could go back in time and have one of these beautifully styled birthday parties, what theme would you choose?

I can’t wait to share some of the great parties we have be able to be apart of:

Fantasy Sweet Shop Party

These fun cookies headed off to a beautiful fantasy desserts party in Phoenix. So many amazing women pulled together to create the perfect party. Please stop by Diana’s blog to see all the beautiful pictures from the party.  The picture below is just a snippet of the amazing photography by Elizabeth Diana Photography.  See links below for all the details from the party.

Diana Elizabeth Photography Blog:  Birthday Cookies for Kids: “Bright Party Desserts”

Venue: Private Residence at Creek Side Estates / Event designer, custom linens, chuppa structure: Angela Saban Design / Paper goods: Page and Mason / Gluten Free Cake: Angel Cakes Bakery / Cookies: The Baked Equation / Florals: The Garage by Ivy /  Hair styling: Mariana Marie / Tutus: Juju’s Tutus / Jewelry: My Sassy Sister / Hair accessories: Princess Pie Boutique / Shirts, leggings and bloomers: Mak May Designs

The Storybook Tea Party

Diana Elizabeth Photography Blog:  Birthday Cookies for Kids  “Storybook Tea Party”

Venue: Private Residence at Creek Side Estates / Event designer, custom linens: Angela Saban Design / Paper goods: Paper Candee / Tea Party Table and vintage China: Tea Crockery / Gluten Free Cake: Angel Cakes Bakery / Cookies: The Baked Equation / Florals: The Garage by Ivy / Tea cart, hankies, candy tins: Modern Revival / Hair styling: Mariana Marie / Tutus: Juju’s Tutus / Jewelry: My Sassy Sister / Hair accessories: Princess Pie Boutique / Tops, leggings, bloomers: Makmay Designs

Angela Saban from Angela Saban Design had a vision for this beautiful party. Instead of doing the typical tea party cookies she wanted to create a shabby chic look. She creates such beautiful parties and provides wonderful inspiration to begin the creative process.

Kara’s Party Ideas: Birthday Cookies for Kids: Pretty Pink Ballerina Birthday Party

Photography, party styling- Tami Goeckeritz from Tami G. Photography / Party styling, flower arrangements and table runners- Michelle Tucker from The Little Design Company/ Tags, labels, invitations and banners (except the one above the dessert table)- Gwynn Wasson Designs/ Pointe shoes (on the tables and hanging from the back drop)- borrowed from The Dance Bag in Modesto, CA/Cookies- Melissa from The Baked Equation/Cupcakes and cakes- Mari Varni/Custom table cloth- Lynn Hampton from Hampton’s Drapery/Cupcake toppers- Brittany from Edible Details/Wands, crown and party hat, the “leap, turn and twirl” sign- Prop Shop Boutique

Simple Divine Event Decor: Birthday Cookies for Girls: Parisian Theme

Located in New York. See there Facebook Page for more details. Their parties are often features on Kara’s Party Ideas, Catch My Party, and Little Big Company.

Sincerely Style Event Planning: Birthday Cookies for Girls:  Glam Make Up Cookies

Kim from Sincerely Style Event Planning always puts together the most gorgeous parties. She is always up on the latest trends and has a keen eye for designing dessert tables. Check out her Facebook page for more details.  She is located in Phoenix, Arizona.

Sincerely Style Event Planning: Birthday Cookies for Girls:  McKenna’s Sweet Shoppe

Kim from Sincerely Style Event Planning always puts together the most gorgeous parties. She is always up on the latest trends and has a keen eye for designing dessert tables. Check out her Facebook page for more details.

Andrea Worley Photography : Birthday Cookies for Girls:  Pink and Gold Themed Party

Worley House Blog: Gold and Glitter Jars {DIY} for Pink and Gold Themed Party Pop over to her Facebook page to see pictures from the beautiful party {link here} She also has a tutorial up on how to make the gorgeous  tissue paper decorations. {Link Here: DIY Tissue Paper Tassels}

Check out Ava’s Party whole party over at Pizzazzerie.

Thank you so much for letting me share with you just a few of the birthday cookies we created for some pretty sweet girls. In a couple of weeks I can’t wait to show you what the boys have been up to. Farms, construction, and rubber ducks.   See ya soon.

Banana Butterscotch Cake

Adapted from Epicurious Banana Layer Cake

• 2 cups AP flour {sifted}
• 1 tbsp. potato starch  **see note for substitution
• 3/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. sea salt
• 1 cup mashed ripe bananas
• 1/4 cup buttermilk {room temp}
• 1 tsp. pure vanilla extract
• 1/2 cup of unsalted butter {room temp.}
• 1 1/3 cups fine sugar
• 2 large eggs {room temp.}

Directions:

1. Preheat oven to 350 degrees. Prepare cake pans.  Spray two 8″ cake pans and line with parchment paper.
2. In a bowl combine flour, baking soda, baking powder and salt. Use a wire whisk and stir for 10 seconds.
3. In a separate bowl combine mashed bananas, buttermilk, and vanilla.
4. In your stand mixer bowl combine butter and sugar until light and fluffy. {approximately 4 minutes}
5. Add eggs one and at a time. Scrape down bowl between adding the eggs.
6. Add 1/3 of the dry ingredients.
7. Add half of the banana mixture.
8. Add the next third of the dry ingredients.
9. Add the last half of the banana mixture. Scrape down the bowl.
10. Add the remaining dry ingredients.
11. Scrape down the bowl. Make sure all the ingredients have been incorporated.
12. Divide batter between the two pans. I like to use a scale to have equal measurements in both pans.
13. Baking cakes can vary from oven to oven. I would start with 25 minutes. Check the cakes with toothpick. Once the toothpick comes out clean. Remove from the oven and allow the cakes to cool on racks for about 10 minutes.
14. Use a knife to loosen the cake from the sides of the pan. Invert on a wire rack to cool completely.

**If you can not find potato starch in your area you can use 2 1/4 cups of cake flour instead of the AP Flour and Potato Starch Mixture.

Butterscotch Sauce

Recipe from: David Lebovitz Ready for Dessert

• 4 tbsps. salted butter
• 1 cup packed light brown sugar
• 1/4 cup heavy cream in a small bowl
• 6 tablespoons heavy cream in a separate prep bowl
• 1/2 tsp. vanilla extract

Directions:

1. Place butter, brown sugar and heavy cream in a wide saucepan over medium heat. Stir until the mixture is smooth.
2. Once it is smooth stop stirring. Let the mixture cookie at a bubbling simmer for 3 minutes.
3. Remove the mixture from the heat. Stir in the remaining  cream. Let the mixture cool.
4. Stir in vanilla extract.
5. Store butterscotch in a mason jar in the refrigerator.

Butterscotch Swiss Meringue Buttercream

• 4 large egg whites
• 1 1/4 cups of sugar
• 1 1/2 cups unsalted butter {cut into cubes}
• 1 tsp. pure vanilla extract
• 1/3 cup butterscotch sauce
• 1/4 cup butterscotch set aside for drizzle

Directions:

1. Wipe down all utensils with vinegar. This will make sure there is no hidden grease. Grease is the enemy of meringue.
2. Remove eggs from refrigerator and allow them to come to room temperature. It is easier to separate them from the yolk when they are not cold.
3. Put egg whites and sugar in your stand mixer bowl.  Set over a sauce pan of simmering water. Whisking constantly until sugar and egg mixture has completely dissolved or at 160 degrees. This normally takes about 4 minutes.
4. Attach your mixing bowl to the stand mixture fitted with the whisk attachment. Beat the egg white mixture on high-speed {Kitchenaid 6} until still stiff peaks are formed. If you over mix the mixture with fall and become dry.  This is approximately 6 minutes.
5. Feel the bowl. If it is warm to the touch you do not want to add butter quite yet. Rub and ice pack on the sides of the bowl to help it cool.
6. Once the mixture is cool add butter cubes one at a time on medium-low speed. After each addition to let them incorporate. If the mixture appears to separate beat on medium high-speed after all the butter has been added. The mixture will come together and have a silky smooth texture.
7. Switch to the paddle attachment.
8. Add vanilla and 1/3 of the butterscotch sauce.
9. Mix on the lowest speed for 5 minutes. This helps reduce the air bubbles in the buttercream.

Banana Butterscotch Cake Assembly

1. If you need help with how to ice a cake. Tessa from The Frosted Cake Shop has a great tutorial! {Link Here}
2. Place 1 cake layer on cake plate or 8 inch cake round face down.
3. Fill a piping bag with the buttercream mixture and a large round open tip.
4. In a circular motion fill the top area of the 1st layer with approximately 1/2 cup of buttercream.
5.  Place the next cake layer on top of the buttercream.
6. In a circular motion fill the top area with a thin layer of buttercream for the crumbcoat.
7. Take your piping bag and coat the side of the cake with a thin layer of buttercream. Scrap the extra buttercream off and place back in the bowl.
8. Place cake in the refrigerator for 15 minutes.
9. Once the buttercream has set remove from the refrigerator. Pipe another layer of buttercream. Take an offset spatula and make the wavy look in the buttercream.
10. Once the cake is finished. Take a spoon and drizzle the remaining 1/4 cup of butterscotch sauce on the top and the sides of the cake.

I prefer to place my cake layers on an 8″ cardboard round. This makes it easy to transport the cake between the refrigerator to the cake stand of my choice.

I love using a piping bag to ice my cakes. I think it even makes getting the crumb coat just right super easy. By piping the buttercream on the rounds the crumbs stick to the cake not knife. I after I pipe on the buttercream I smooth it down with an offset spatula.

You will have about a half a jar of left over butterscotch sauce left over from the banana butterscotch cake recipe. It is perfect to warm up and put over ice cream. Enjoy!

Today is the perfect day to hop around the web for fabulous Peeps recipes, crafts, creative ideas & even a Peeps giveaway.  Christi from Love from the Oven and Michelle over at Sugar Swings! Serve Some, organized an amazing group of women to help you get creative with your favorite set of Peeps.  I can not wait to share with you these easy, yummy, and fun Peeps centerpiece cookies.

Here are a few items that you will need to get started to make your Peeps centerpiece cookies.

Peeps Centerpiece Cookies

• 1 batch of your favorite sugar cookies
• a package of your favorite Peeps
• 8 oz. semi-sweet chocolate {yields 8 cookies}
• unsweetened coconut {I love Bob’s Red Mill}
• 1 ziploc bag
• green food coloring
• pastry bag or ziploc bag

If you are not married to a particular sugar cookie recipe, I would recommend Alton Brown’s recipe. When you make the recipe instead of using 1 cup of sugar, use 1/2 cup of sugar and 1/2 cup of brown sugar.  I love how brown sugar transforms plain sugar cookies.

Place one cup of unsweetened shredded coconut in a plastic bag with a couple of drops of liquid green food coloring.  Shake the bag making sure all the coconut is covered. I like to use unsweetened coconut so that the cookies do not become overly sweet. Once your “grass” is colored set the bag aside.

Next, trim off the bottom of your Peep. This will help the Peep stand up nice and tall on the cookie.

Place your chocolate in a small bowl over a pot of simmering hot water. You do not want to heat or melt the chocolate too quickly. If you would like the thin the chocolate just a little, add 1/2 tsp. of shortening.  Once the chocolate is melted, let it cool just a little. Then pour into a piping bag.

Now you are ready to put all the pieces together.

Snip the bottom of your pastry bag or plastic bag. In a circular motion cover your cookie with the chocolate. Do not go all the way to the edge or the chocolate will spill over.

Place the Peeps in the center of the cookie. Then sprinkle the coconut mixture around the Peeps.  Let the chocolate set.

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I’m teaming up with Around My Family Table and some other great bloggers to bring you this fabulous giveaway from Vonny Bags.  I don’t know if you noticed my nifty new button over on the right hand menu bar but I am now contributor over at Around My Family Table.  I have admired Wendy and her blog for so long. I am so excited to contribute to her beautiful blog.

Vonny launched her line of carriers and totes in 2009.  Her line includes beautiful pie carriers, egg carriers, casserole carriers, and several tote bags.  All are made with a durable (and washable) laminate canvas that is easy to clean!  I am quite smitten with her pie totes which can also double as a cute way to transport cookies.

We are giving away a matching set today…the egg carrier and casserole tote, both in the sweet tea print (a $112 value).  The deviled egg carrier has a non- slip surface, holds 11 eggs (22 halves), and comes with the egg tray.  The casserole tote fits a standard 9×13 inch casserole pan and has a pocket for holding serving utensils.

You can find her products online in her shop, a small selection on Amazon, and in stores around the country.

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