Get Well Soon Eyeball Cake

Baking date: August 6, 2017

My friend Rebecca’s fiance had cataract surgery recently. Since I’ve been itching to get back into my baking rhythm after Achilles surgery, I jumped on the opportunity to make him a get well cake.

It was a simple enough recipe of one bowl chocolate cake and a dark chocolate canned frosting. The not so simple part? Adding eyeballs to the cake.

I used a technique I had seen for a Halloween cake. You twist/separate (carefully!) Oreo cookies so that the cream filling is all on one side. It’s not as easy as you would think. Then, place a Junior Mint in the center of the white cream.

I added eyebrows with some buttercream icing. With the remaining dark chocolate frosting, I added bursts along the border. In the center of the bursts, I added a white sugar pearls.

Here’s a side view…


And here’s the top view:


You can also make the eyeballs with mini-Oreos and M&M’s, if you’d like to add more pairs of eyes or have the eyes be smaller in size. I did that for the Monster eyeball cake I made for a friend who was going through some tough medical issues one year around Halloween.

Here’s to a quick recovery, Gary!

Get Well Soon Chocolate Lasagna

Baking date: April 29, 2017

Friends we met through baseball years ago have a daughter who I made Sweet Sixteen cupcakes for last year, a son the same age as our oldest who hit the first grand slam on the travel baseball team, and a youngest son who played baseball with our youngest, before our youngest moved on to lacrosse.

The youngest had to have emergency surgery in April, so a get well treat was in order. After checking with his mom to make sure their were no doctor-ordered dietary restrictions, I opted for a chocolate lasagna.

I used some of the leftover chocolate buttercream frosting from a peanut butter cake I had made the previous week to pipe on the get well message and a border around the top edge.

Here’s the finished product:


And here’s the sweet note I received from him after dropping the dessert off and sending his mom some pictures of him from the basketball team this season to help cheer him up.


Get well soon, Andrew!

Lemon Lasagna

Baking date: April 15, 2017

This year, mom and dad were again hosting Easter dinner. I offered to bring dessert and had planned on a chocolate lasagna that I have made before. It’s an egg-free recipe, which is important because my uncle is allergic to eggs. And everyone loves chocolate!

Days before Easter, my sister texted me to say that mom was on doctor’s orders that she should lay off chocolate for awhile. I had already purchased Oreos, mini-chocolate chips, chocolate pudding mix and whipped topping, so I headed to Pinterest to find alternative dessert lasagna recipes.

Lo and behold, Pinterest did not disappoint! I found a recipe for lemon lasagna, that used most of the same ingredients, with the exception of Lemon or Golden Oreos and lemon pudding mix.

Switching from chocolate to lemon was easy. I topped the dessert with lemon zest instead of lemon slices. Here’s the look from the top:


And here’s a view of a slice:


This dessert is not too lemony, even though I used the Lemon Oreos for the base layer — I was worried that might be overkill. It’s important let this chill long enough – I let it set overnight.

It’s a great light, lemony (and easy!) treat for Springtime!


Cherry/Blueberry Patriotic Pie

Baking date: July 1, 2016

I had seen a really clever photo on Pinterest of a cherry/blueberry flag pie, and wanted to try it for a pool party we were attending. The kids got firecracker cupcakes, but this was a dessert more for the adults. Truth be told, the adults ate the firecracker cupcakes also!

Here’s the inspiration photo:

Inspiration photo


Since this was only a photo from Instagram, I googled cherry and blueberry flag pie to see if there were any recipes. There were plenty, but it wasn’t the recipe I needed because I used canned cherry and blueberry pie filling and refrigerated pie crust. I wanted to know how to get that quadrant look to the pie.

I found one recipe that said to fold foil into a 90 degree angle and place that in the pie pan after inserting the crust. Press it down a bit into the crust. Then you gently spoon the blueberry filling in (1/2 a can). Then gently spoon the cherry pie filling in (2 cans). Do your best to make sure the blueberry and cherry filling are level with one another. Gently pull out the foil. Baker’s note: there is also a tool called a pie dam which can help with sectioning the pie.

For the second pie crust in the package, I laid it out on the cutting board and used a pizza cutter to make the stripes out of 1/3 of the crust. For the other 2/3 of the rolled out crust, I used a small star cookie cutter. I needed more of the crust for the stars, because I was using them on top of the blueberry section and also to line the edge of the pie. I sprinkled some cinnamon sugar mix over the top (not very evenly, I’m afraid!) once the stars and stripes were added.

Here’s the pie ready to go into the oven:


And here’s the pie out of the oven. I didn’t use egg wash to help brown the crust, in case there were any allergies at the party:


My oldest son had a piece and liked it so much, he asked me to make another for our own family 4th of July cookout. So I did:


Going into the oven


Bubbly hot out of the oven

The pie was delicious…both times. This is an easy way to make a special dessert for your 4th of July celebration.

Chocolate Sugar Cookies

Baking date: January 1, 2016

My friend Rebecca and her boyfriend Gary have been together just over two years. They moved into my development and on January 2 were having an open house.

While they were supplying plenty of food and goodies to nosh on (along with homemade Sangria to wash it all down!), I never arrive at a party empty-handed. I had seen a recipe for chocolate sugar cookies and decided to make them for the party. In addition, I made Bailey’s Irish Creme cheesecake balls, because they taste so good (I used regular Oreos to make my batch). And they have liquor in them, of course.

A few notes about this recipe:

  • This is a rich cookie – the recipe calls for 2 cups (that’s cups, not sticks!) of butter.
  • It makes a TON of cookies. I had 43 regular size star cut outs (1/4″ thick – my rolling pin assures they are all the same thickness), and 29 mini-star cut outs (also, a 1/4″ thick).
  • Refrigerating the dough after the initial roll out is very important. I cut the dough in half and rolled out two separate pieces. I might divide it into quarters in the future to make it more manageable when you pull it out of the fridge and start the second roll out.
  • Refrigerating the dough after the second roll out and cut out of cookies is important for the cut outs to keep their shape while baking. The dough quickly softens from all the butter.
  • I found that 10 minutes in the oven was the perfect time for the cookies to be firm, but soft.

I decorated the large stars with royal icing: 1 pound powdered sugar, 2 tablespoons meringue powder, 1 tablespoon almond extract [to improve the taste of the icing], and 4 more tablespoons of water [or more] to get the consistency you want for outlining and then flooding. I outlined the stars in white and then used icing tinted light blue (1 drop of McCormick blue) and light purple (small dab of Wilton violet icing color). I then added regular sugar pearls (gold, silver, white, pink, light blue), medium and smaller sugar pearls in white, and gold and silver sugar sprinkles in a variety of designs. For a few of the cookies, I made designs using alternate colors of the royal icing.


I tried to make each star look unique


This recipe of royal frosting sets rather quickly


The small round cookie at the bottom right is the cookie made from the last of the scraps

For the mini-stars, I did some in royal icing like the bigger stars, and for others, I used mini-M&Ms on top. Here is the plate of mini-stars:


Mini-stars – whenever I decorate with M&Ms, I always place the ‘m’ side down, so it’s not visible (no offense, M&M Mars!)

Here’s the platter of large star cookies, along with the Bailey’s Irish Creme cheesecake balls in the middle:


A whole lotta yum!

Thanks Rebecca and Gary for opening your home to friends. Glad I could bring something to make the evening even sweeter!

Monster Eyeballs Cake

Baking date: October 18, 2015

A friend of mine had been going through some medical issues. She is a four year survivor of breast cancer, so any medically-related issues take on heightened attention. After a brief stay in the hospital, I decided she and her family could use something to bring smiles to their faces.

Someone had posted a picture to my Facebook wall of a “monster eyeball” cake — people do that all the time when they see treats they think I can make. I decided that would be a fun cake to make.

Here’s a photo of the inspiration cake along with the ‘how to’:

Inspiration cake

A new notes about modifications I made for my cake.

  • I used one white cake mix as the base and tinted half pink (breast cancer survivor). This would definitely work better with two cake mixes for maximum zebra effect, as my cake layers were very thin. I followed a tutorial on how to make a cake with zebra stripes on the inside. Picture of the result at the end!
  • The original recipe calls for a Swiss Meringue Buttercream frosting, but I used a regular buttercream frosting.
  • I thought a mix of eyeballs would be fun. The bigger eyeballs use Junior Mints for the pupils. It was Halloween season, so green mint Oreos were abundant and those were the base for my bigger eyeballs. I think the green added a nice monster/spooky element. And it was mint on mint – win!
  • I used red M&Ms for the smaller eyeballs.
  • My cake was only two layers, and the inspiration cake looks to be three or four smaller layers.

And one note – in my rush to get this done (on a week night!), I didn’t scrape the Oreo cookies clean once I took off the cookie from one side. That’s a step you want to think about if you want your cake to look as perfect as possible.

Here’s my cake:


As a special touch, I piped on the word “HOPE” in pink sparkle gel around one set of eyeballs. This is a word that has very special meaning for my friend, after her battle with cancer. I piped on starbursts around the base of the cake and added a pink sugar pearl at the center of each.


And the “zebra-like” inside:


My friend said the cake cheered up the whole house, given the weight of her recent health situation. And isn’t that what it’s all about?

Cinnamon Monkey Bread

Baking date: September 27, 2015

This cinnamon monkey bread post was showing up all over Facebook as people shared the link, so I decided to try it. It is a very simple recipe and a novice baker could certainly make this with no problem.

I do have some notes about the recipe:

  • I found that the brown sugar/butter mix was not as dark or thick as the photos in the sample recipe. I ended up adding more brown sugar until I was comfortable with the color and thickness.
  • I put all the cut up pieces of the biscuits into the cinnamon sugar mix at once. I found that some pieces still stuck together. I had to pull them apart to get coverage all over the pieces. There was extra mix left over, so as I layered the biscuit pieces, I sprinkled the extra over them in the pan.
  • Cooking time – I would add another 7-10 minutes to the recipe. While the outside was fine, the middle didn’t cook completely, so we ended up tossing about a quarter of it.

Here’s what it looked like right out of the oven:


You can see that the paper liner on the baking tray came in handy for clean up!

And here’s the finished product on the plate and ready to be eaten:


My son loved this and wants to know when I will be making it again. It’s definitely best warm out of the oven, though he picked pieces off the next day and warmed them in the microwave. It’s an easy recipe that would feed a big group.