Author Archives: melissa

Honey Sage Shortbread Cookies

2 sticks (1 cup) unsalted butter, room temperature 1/2 cup powdered sugar 2 Tablespoons honey 2 cups flour, sifted 3/4 teaspoon salt 1/2 teaspoon baking powder 1 Tablespoon thinly sliced fresh sage (if using dried sage – the fluffy kind, not the powdered – I’d say cut it down to 1 1/2 to 2 teaspoons) [...]

Milk Chocolate Buttercream Frosting

Makes enough to generously frost the top and sides and center of a 2-layer 9-inch cake. 2 sticks butter, room temperature 1 cup semisweet chocolate chips 2 teaspoons vanilla 2-3 Tablespoons milk tiny pinch of salt 4 Cups powdered sugar, poured from the bag into the measuring cup, then sifted Melt chocolate chips, remove from [...]

Super Slick: Making Buttercream Look Like Fondant

After making milk chocolate buttercream frosting, I really wanted a smooth look to it after icing the cake. My offset spatula was doing well, but I wanted a fondant look. I had a thought: plastic wrap? Parchment paper? Both? Giving the frosting a little time to dry slightly, I pressed gently all over the top [...]

Chocolate Chip Coconut Blondies

You can’t taste the coconut, but it adds good texture. You could put a drop of coconut extract if you wanted more coconut flavor. White chocolate chips would let more of the coconut shine through as well. These will appear undercooked, but let them cool completely and they’ll set up. Chill them about an hour [...]

Caramel Corn

*note: This was made in Tehachapi, at about 4500 feet. Cooking time for the caramel may need a minute of adjustment, depending on where you are. I believe it would be a bit longer if you’re higher up and a bit less if you’re lower. 2-3 Tablespoons oil 1/2 cup popcorn kernels 1/2 cup (1 [...]