Heather Baird's Blog, page 62

Chocolate Zucchini Cupcakes

Peak zucchini season is from June to August, so now is a good time to get out your old trusty zucchini cake recipe - or your new one! Like the one I used for these chocolate zucchini cupcakes. If you're into luscious moist cake and rich chocolate buttercream, then I urge you to try it. This may be my favorite version of chocolate cupcakes, ever! (I know -with zucchini! Who would've guessed?).
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Gelatin Shot Glasses

I might have named these "Jello Shot Shot Glasses" if it didn't sound so repetitive and a little confusing. But that's what they are! These jiggly little cups are made with berry blue Jello, unflavored gelatin powder a shot of blue Curaçao liqueur.

Monday is Independence Day here in the US, so we're serving up our most patriotic fare. I used some red, white and blue star sprinkles I'd been saving for this very occasion and some flag picks from last year's patriotic cupcake post.
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Carrot Cake with Cream Cheese Frosting

This recipe is based on a carrot cake formula I learned in my 'Batter-Based Cakes' pastry class. It makes a single 8-inch round cake covered in thick cream cheese frosting, which, at my house is just enough for company with no leftovers. I like that!
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Strawberry Milk Ice Pops

Summer’s heat makes me lazy in my bones. That’s why ice pops are quickly becoming my favorite warm weather treat. These Strawberry Milk Ice Pops are so quick to make (nostalgic, too!) and the recipe only uses five ingredients. Continued, click to read more...

Skillet Peach Cobbler with Biscuit Crust

There's no better way to revel in peach season than with a big 'ol skillet of cobbler.  Add a scoop of ice cream and a front porch swing, and you've got summer's quintessential southern dessert.

Peaches are among the most fragile of the stone fruits which means they are difficult to ship and store. What I'm trying to say is, enjoy all you can right now because they are best during summer months and even better when they are harvested locally.
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Rainbow Cookies for The Etsy Blog!

Heck! It's summer and I've been doing stuff.

New projects are happening, which is always good.  I've been baking every single day for two weeks straight and doing the most dishes ever, ever, ever. I've also been trying to keep myself and two little pugs cool while playing outdoors, which  means cool collars for them and lots of frozen treats for me (the Tropical Sherbet Cake is almost gone - send help!).

I've also been making cookie dough in ROY G BIV colors, which is a happy thing to do and I highly recommend trying it. Especially if you need to turn a frown upside-down.  
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Tropical Sherbet Cake

I have a feeling this weekend will be busy for many of us. First of all, Sunday is Father's Day. We have a cookout planned with all the fixin's and plenty of family members on the guest list. Secondly, it's going to be sunny and hot (and humid, as I've mentioned previously). Outdoor work and play will need a proper remedy, which means keeping hydrated and cooling off with frosty treats. That's why I decided to make this Tropical Sherbet Cake. It's so refreshing , like air conditioning on a cake stand!
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Blueberry Cheesecake Ice Pops

The first day of summer is still a few days away, but if you ask me, it's already here! It's not only hot here in the southern US, it's humid . That means going outside feels like you're wearing a steaming wet towel on your face. It's hard to breathe. Ice cream helps.
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Carrot and Apple Doggie Doughnuts

We recently celebrated the anniversary of Churro's adoption day with puppy doughnuts, new squeaky toys and lots of hugs. We usually try to celebrate in some small way because he's such a joy to us (plus he's an old guy and he totally deserves a party!). You may remember me telling you just how much we love him in this previous post. He certainly has changed our hearts and home for the better!
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Strawberry Icebox Cheesecake Dessert

Say hello to my new favorite summertime dessert! This icebox cake is no-bake and uses only five ingredients. You can throw it together in about 15 minutes and after a short chill in the refrigerator it's ready to be enjoyed. You can top it with any kind of berry or fresh fruit that strikes your fancy, but right now is a great time to take advantage of all the bright red, fat, sweet strawberries that line the shelves of grocery stores and farmer's markets tables alike.
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