Lissa Bee Confections

gift baskets

2011-12-06T21:46:00.000-05:00

hand painted cookies

2011-10-27T23:09:00.000-04:00

Pumpkin Spice Sugar Cookies

INGREDIENTS

3 1/2 cups all-purpose flour

1/2 tsp ground allspice
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 egg
2 tsp pure vanilla extract
1 scant cup canned puréed pumpkin

DIRECTIONS

1. In a medium bowl, combine flour, spices, baking powder and salt. Mix with a whisk.

2. In the bowl of stand mixer (or using a hand-held one), cream the butter on medium-high speed for 2-3 minutes. Add the brown sugar and combine well, then add the granulated sugar and mix until fluffy, approximately 2 minutes. Beat in the egg and then add the vanilla and the pumpkin and combine well.

3. Swap out the wire whisk attach and put in the flat beater. In three batches, add the dry ingredients and mix on low speed. If using a hand-held, you might want to mix in the dry ingredients by hand with a wooden spoon. You don’t want to overmix during this stage. A dough will form. Turn it out onto a lightly floured surface and divide into two disks. Wrap in plastic and refrigerate for at least 30 minutes.

(FYI: THIS DOUGH IS VERY STICKY. It sort of reminds me of bread dough)

4. Preheat oven to 350˚F. Spray a large cookie sheet with nonstick cooking spray. On a floured surface, roll the dough out flat until it is about 1/8 of an inch thick. Using the cookie cutters of your choice, cut out and carefully transfer dough shapes to prepared cookie sheet. Roll up remaining dough into a ball, wrap it back up and put it back in the refrigerator. If using sprinkles, or crystallized sugar, sprinkle onto the raw cookies and press it in lightly with your finger. Bake for 12-15 minutes.

5. After removing from the oven, let them cool on the cookie sheet for a couple of minutes and then transfer them to a rack or a plate to cool completely. Add icing if you so desire!

This is the icing recipe I used. I found it on allrecipes.com, I did not have a good icing recipe of my own for sugar cookies since I do not make them very often. The original ingredients did not seem to work. The icing did not come out smooth like it said it would. After some modifications, I was able to dip the cookies in the mixture. I added a little extra milk and corn syrup and it worked great! I painted the icing on with a paint brush with a main color. I added a dab of another icing color in the middle and used a toothpick to make the swirly design.

Sugar Cookie Icing

cupcake decor

2011-10-26T20:30:00.000-04:00

One great thing about holiday is all the FUN baking decorations! I found these cute decorations in A.C. Moore craft store. It was $2.99 for the cupcakes liners + the toothpick decorations. They really add something to a cupcake to make it so much more fun! Colorful sprinkles add something too!

Apple Pie cupcakes

2011-10-15T22:01:00.000-04:00

Here it is! The recipe everyone has been asking for: Apple Pie cupcakes!

It was very easy to make, it just took longer than I expected. Super good, and it got great reviews at work from my co-workers!

Ingredients

2 1/2 cups bleached all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened until easily spreadable
2 cups dark brown sugar

Directions

Adjust oven rack to middle position and heat oven to 350 degrees. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cupcake pan.
Bake until a cake tester or toothpick inserted into the cake's center comes out clean. (I start checking at 15 minutes, and then every few minutes to see if it is ready) Let cool, then fill it with the apple filling recipe!

For the apple filling: ( i adjusted the ingredients so it would make more of the filling because I had run out of it, and liked my cupcakes to have extra yummy filling!!)

3 tbsp. butter

3 tsp. cinnamon

3-4 tbsp. sugar

5 large apples, peeled, cored and diced

To make the apple filling, heat the butter a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream.

Need a sweet tooth fix?

2011-10-12T21:09:00.000-04:00

Reviews

2011-10-07T22:15:00.001-04:00

There are some reviews up. Please check them out! If would like, please leave your own review on the Lissa Bee Confections Facebook Fan page!

Calendar

2011-10-06T09:18:00.001-04:00

At the bottom of the page is a new calendar! You can see if any dates are available for ordering!!

Mini Pumpkin Pies

2011-09-23T13:44:00.000-04:00

I just love fall recipes! So be prepared for lots of them in the next upcoming few months! Be sure to make plently of these little guys, because they will go fast!

Ingredients

2 prepared pie crusts
3 eggs, divided
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Directions

Preheat oven to 350 degrees F.
Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs until the filling is smooth. Spoon about 2 tablespoons of the filling into each crust.
Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

Pumpkin Apple Muffins

2011-09-18T08:02:00.000-04:00

Ingredients

2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
STREUSEL:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine

Directions

In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Autumn baking season has arrived!

2011-09-11T17:15:00.000-04:00

I realized how much I have neglected this blog! A whole month gone by and not one post from me! To my defense I was traveling much of August! In honor of September, fall baking has commenced! Once August is over and September arrives, I mark that as the autumn baking season!

On my menu today:

Pumpkin Apple Butter (click to see recipe!)
Pumpkin Apple Butter post #2

Hopefully I will be able to bake more than that!

Summer Day Smoothie

2011-07-18T16:30:00.001-04:00

Smoothie I

1 cup of orange juice

1 whole banana

2/3 cup frozen blueberries

5-7 frozen strawberries cut in half

1/4 raspberries

Smoothie II

1 cup of orange juice

1 whole banana

2/3 cup frozen blueberries

5-7 frozen strawberries cut in half

Since it is frozen mostly, it will take some time for the blender to mix, but it is worth it in the end. You can always add more or less fruit. For example: today I only used 3 strawberries, but they were HUGE strawberries, and probably equaled about 7 normal sized strawberries. I haven't experimented with other fruit yet, but it is on the way. A very healthy breakfast smoothie or summer smoothie, no dairy! You can always add some protein powder or flax seeds for extra nutrition!

I take it to work in my reuseable cup I got at Bed Bath and Beyond for $7.99.

Here is the link, with a 20% off coupon it came to like $6. Bring it, wash it, reuse it! It comes with the cup, lid, and straw.....dishwasher safe!

Here is the link:

Copco Cold Beverage To Go Cup

Italian Anise

2011-07-15T15:53:00.000-04:00

Ingredients
4 cups all-purpose flour
1 cup white sugar
1/2 cup milk
2 eggs
1 tablespoon baking powder
3/4 cup vegetable oil
1 tablespoon anise extract

Directions
Preheat oven to 375 degrees F (190 degrees C).
In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.

ICING
2 cups confectioners' sugar
3 tablespoons milk
1/8 teaspoon anise extract
food coloring
decorative candy sprinkles

For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Add a few drops of food coloring for a desire fun color!

If you like Pina Colada's....

2011-07-07T10:02:00.000-04:00

A great summer cupcake! Good for a cook out, luau or even a pool party!! A pineapple themed cupcake, with all the scents of summer.

Take your favorite Vanilla cupcake recipe, and where it calls for water substitute it with pineapple juice (usually it is 1 small can of pineapple juice. You can buy it at any grocery store in the juice isle). Add 1 tsp of rum extract, and 1 tsp of coconut extract. Bake as recipe calls. Top with pineapple butter cream frosting (posted below)

Pineapple Butter Cream Frosting

1/2 cup butter
4 cups sifted confectioners' sugar
1 to 2 tablespoons pineapple juice
A splash of coconut extract

Top cupcake with frosting.

You can even add some shredded coconut on top, and stick a little umbrella in it for effect!

Facebook

2011-07-02T22:12:00.000-04:00

Follow me on Facebook!!!!!

LISSA BEE CONFECTIONS

Rolled Fondant: part 2

2011-06-26T09:20:00.000-04:00

Another recipe I found that looked good! This is the non-fridge recipe!

Please note: this is NOT my recipe.

It is from the book Cakewalk: Adventures In Sugar With Margaret Braun

Ingredients

2 pounds confectioner’s sugar

1 tablespoon unflavored gelatin

3 tablespoons cold water

1/2 cup light corn syrup

1 1/2 tablespoons Glycerin

1 tablespoon pure vanilla extract. (If you want a PURE white fondant than use the clear vanilla, I used pure vanilla and you can see that my fondant is very white.) You can add other flavors as well but I would stick to those with an alcohol base and not an oil extract. You don’t want to add any fat to the recipe.

Sift 1 1/2 pounds of the confectioner’s sugar into a large standing mixer bowl, set aside.

In a small bowl, stir the water into the gelatin.

Dissolve over a double boiler with simmering water until clear.

Remove from the heat and stir in the corn syrup, Glycerin, and vanilla.

With the standing mixer turning on low speed, slowly pour the gelatin mixture into the bowl of confectioner’s sugar. Scrape down the sides of the bowl with a rubber spatula.

Continue beating on medium speed until well combined and very sticky.

Scrape the sticky fondant onto a clean silicon Pastry Mat.

Sprinkle the remaining 1/2 pound of sugar on the dough a little at a time.

Knead the sugar into the dough with the palm of your hand, then fold it over and continue adding sugar.

Use your plastic Bowl Scraper to help you fold the dough over while adding more sugar.

Keep repeating these steps until all of the sugar is added and you have a nice smooth and uniform ball of dough.

Wrap the ball in plastic twice and let rest for at least 12 hours. DO NOT REFRIGERATE!!!! It will get tacky and impossible to work with if it is refrigerated. WRAP IT WELL! Store it for up to 2 weeks in a dry cool spot.

When ready to work with the dough unwrap it and knead it to make it smooth and pliable. Add your color and decorate!

Rolled Fondant

2011-06-26T08:56:00.001-04:00

Here is a fondant recipe that I found and have tried. It is not too hard. Sometimes when I buy fondant, I just buy some at the store (like Wilton) which is OK, but I find it hard to roll.

This recipe had good reviews, and you can add any flavoring to it! There are some recipes where you it says to refrigerate, and others that's not. I will post a non-fridge recipe soon.

1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

Directions

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

Cake Pop kind of night

2011-06-21T22:43:00.001-04:00

Cake Pops.

A new phenomenon. I had been wanting to try it. I was making Father's Day baskets, and decided I would add those to make it look nice and fill the baskets. My sister-in-law Kristen had been talking about making them too, and i HAD to try it. Plus they look like fun!

Believe me. They are harder to make than they look.

Supplies:

Cake Recipe or Cake mix {and ingredients listed on box}

2/3 portion of frosting recipe or container of chocolate frosting

White Chocolate Candy Melts {2 bags from Michael's}

Candy sticks {from Michael's}

Styrofoam

Gel Food Coloring {NOT liquid}

Foil

Vegetable Oil Spray

Shortening {large spoon full}

Step One:

Line your large cake pan with foil. Grease with vegetable oil.

Step Two:

Follow the recipe on your cake mix and bake your cake as directed. Allow to cool

Step Three:

Put your baked cake in a large mixing bowl. Crumble with your hands.

Add about 2/3 of the package of chocolate frosting (or your own frosting recipe) to the crumbled cake.

The frosting is what acts as a glue to hold the cake balls together.

Step Four:

Roll your cake mix into 1 inch balls using the palms of your hands.

You should be able to get 35-40 cake balls from a single batch of cake mix.

Step Five:

Now we prepare the chocolate shell.

Pour one entire package of white chocolate candy melts into a microwave safe bowl. Follow the melting instructions on the package.

Pull out your melted white chocolate and stir thoroughly with a spoon until COMPLETELY smooth. Once smooth, add a large spoon full of shortening {Crisco} to the white chocolate to thin out the consistency a bit. Stir thoroughly again.

Step Six:

Take a cake pop and dip into the white chocolate about 1 inch.

Place it into the center of your cake ball.

This will act as a glue keeping your cake pop and stick attached.

hen place your cake pop in the Styrofoam to harden.

Continue with the remaining cake pops.

(this is what happens when your cake balls are not fully molded together. They fall off stick!)

Step Seven:

Now you are ready to coat your cake pops in the delicious white chocolate.

This is the most tricky step of the entire recipe. It took me some practice before I was good at evenly coating the chocolate on the pop.

Once you have evenly coated the pop, gently tap the stick on the side of the bowl to get off any excess chocolate that would drip.

For extra decoration, you can add a pretty design on top. I drizzled chocolate over the white chocolate for effect. You can also color the white chocolate with color gel.

NOT LIQUID FOOD COLORING!!!

Fill a Ziploc bag with your colored white chocolate or desired topping. Cut a small hole in one corner of the Ziploc back so that you can drizzle the colored chocolate over your pops.

GIVEAWAY!

2011-06-07T10:19:00.002-04:00

http://moderndaydonnareed.blogspot.com/2011/06/fathers-day-giveaway-2-lissabee.html

CHECK OUT THIS LINK!!!!!!!

Summer Nights

2011-06-06T22:03:00.001-04:00

It has been CRAZYYYY hot here in the D.C. area. Last week was wicked humid. So humid it hurt to breathe the air! Luckily, the last 2 weeks, I have taken a beach day. A nice day-trip to the beach. I am actually taking another one in a few days!

In honor of my love for the summer, and the ocean coast,

Here is something to serve on those beautiful Summer Nights.

Peach-and-Blueberry Crispy Crumble

6 to 7 large peaches, peeled and sliced
1½ cups blueberries, rinsed and drained
1⁄3 cup granulated sugar
1½ teaspoon fresh lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon freshly grated ginger
2 tablespoons minute tapioca
Pinch of salt
1 cup firmly packed dark brown sugar
1 cup all-purpose flour
¾ cup old-fashioned oats
½ teaspoon ground cinnamon
6 tablespoons softened unsalted butter, cut into small squares
Crisp Topping, optional

1. Combine first 9 ingredients in a large mixing bowl. Spoon mixture into an 81⁄2- x 11-inch baking dish.

2. Stir together dark brown sugar and next 3 ingredients in a medium bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Spoon topping evenly over filling, and bake at 375° for 50 minutes or until fruit is bubbling and top is golden. Spoon Crisp Topping evenly over the crumble, if desired. Serve warm. (Crumble may be made ahead and reheated in a 350° oven 10 minutes).

Crisp Topping

1 cup all-purpose flour

1 cup granulated sugar

½ teaspoon ground cinnamon

½ teaspoon salt

8 tablespoons softened unsalted butter, cut into small squares

Stir together first 4 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Bake at 375° for 10 minutes or until lightly browned. Break into small pieces with a fork, and bake 5 more minutes or until crispy. Makes 2 cups.

Cream Cheese Frosting

2011-05-31T21:48:00.002-04:00

Lissa's Cream Cheese Frosting:

1 stick butter, melted

4 cups confections sugar

1 1/2 tsp vanilla extract

8 oz package cream cheese

Cream all ingredients together, add one cup of sugar at a time until everything is blended together.

Add more or less sugar depending on how sweet you like your frosting.

I like mine sweet! I use 4 cups.

Pumpkin Cupcake

2011-05-31T21:45:00.003-04:00

I made some cupcakes for my bro-in-law for his birthday. He absolutely loves pumpkin rolls. I only really make pumpkin rolls around the fall season. So why not make it in a cupcake? I hate to toot my own horn, but I make some AWESOME cream cheese icing. I have been told so. Topping the cream cheese icing on top of the pumpkin cupcake, was the icing on the cake. Absolutely fabulous.

Ok. Enough bragging about myself. Well, these came out surprisingly awesome. I brought some into work this weekend. I made a bunch of mini ones. They were ranked the favorites out of all the other cupcakes I made. I even ate some for breakfast! You need to try this recipe. It will be an instant hit!!!

Yummy Filling in the center! These cupcakes are SO moist and good!!

Ingredients

2 1/4 cups all-purpose flour
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
a few pinch fulls of pumpkin pie spice
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs, room temperature
3/4 cup milk
1 cup pumpkin puree
extra cinnamon for garnish
Directions

Preheat an oven to 375 degrees F. Grease 24 muffin cups, or line with paper muffin liners. (I used Jumbo Muffin Pan, and it made about 8-10 giant cupcakes!) Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the frosting. Once the cupcakes are cool, frost with the cream cheese icing, and garnish with cinnamon on top.
Lissa Bee's Cream Cheese Frosting

Cupcake Dispenser

2011-05-23T21:13:00.000-04:00

Yes. I am a baking nerd. I get excited over stupid things. Such as my new cupcake batter dispenser.

I ALWAYS make a mess when I am baking. I can destroy a clean kitchen in seconds. Just ask my husband. He reminds me how messy I am. EVERY DAY. So i was looking around on amazon.com (probably one of my favorite websites). I had seen in a cupcake magazine an ad. It caught my eye. Cupcake batter dispenser.

Yes. This could solve one of my messy kitchen problems. SCORE. I ordered it on amazon.com. It was about $17. Got it in the mail today!

Word of advice: It works great. Just don't make cupcakes that have chunky batter, such as chocolate chips. Add those last. They get stuck in the dispenser. Other than that, it is the best thing since sliced bread!

Giant Cupcake Cake

2011-05-15T16:18:00.001-04:00

I bought this GIANT cupcake pan a few years ago. I wanted to make a fun cake for my niece's 1st birthday. It was fun to make, but can be interesting to decorate. You definitely need a rotating cake stand to help decorate it.

First piece of advice, try using a box cake mix on your first try, just so you get the hang of it at first. It takes about 1- 1 1/2 box cake mix, and then once you get a feel for the pan, feel free to use your own recipe like I did.

Bake time: If a recipe says 350 degrees for 25 minutes, put it in the oven for 25 minutes, and then monitor it. It does bake a little longer than a normal pan cake, but not by much. I think the one I made last night was about 30-35 minutes.

When decorating: decorate the bottom first, and then decorate the top. I find it easier that way. Also make sure to level out the cake so the top piece sits flush on top of the other. I also stick a wooden rod in the center to keep it from moving around and to help stabilize the cake.

I made this one today. I didn't have my cake stand, so the decorating isn't as perfect as I like, but it still looks good. The icing on top, I used a 1M cake tip by Wilton.

Here is the what the pan looks like. It bakes all at once in two different parts.

The cake I made a few years ago for my niece's 1st birthday party.

Found these cute designs online:

BLOG

2011-05-11T22:25:00.000-04:00

What do you think of the new blog design? I designed the blog myself! Casey from HotBliggityBlog designed the professional circle logo you see in the header. She did a great job, I love it so much. Lissa Bee Confections is on its way!!!

Red Velvet

2011-05-11T07:51:00.000-04:00

People always ask me to make red velvet cupcakes. I am just not a fan of the taste, perhaps because at every bakery I have tried red velvet, I have had a bad experience. People like them, so I make them! I made these cupcakes for my co-worker, and it got great reviews from him (thank-you Sharif!) ! Hopefully people will order more! I had extra batter, so I made a few mini's as well. They are so cute!!

Mini Red Velvet, Cream Cheese Frosting

Red Velvet, cream cheese frosting

Lissa's Cream Cheese Frosting:

1 stick butter, melted

4 cups confections sugar

1 1/2 tsp vanilla extract

8 oz package cream cheese

Cream all ingredients together, add one cup of sugar at a time until everything is blended together.

Add more or less sugar depending on how sweet you like your frosting.

I like mine sweet! I use 4 cups!

Contact me!

2011-05-11T05:45:00.002-04:00

Have baking ideas, or recipes you want to share? Maybe you want to order something? contact me!

Lissabeetreats@gmail.com

Cosmopolitan Truffles-repost

2011-05-07T20:25:00.000-04:00

This recipe is a re-post. People have been asking for this recipe, and the pictures are missing from the last blog posting. So here it is!

Ingredients you need:

*Oreo Cookies

*1 package of Cream Cheese (8oz)

*semi sweet chocolate chips, or any meltable chocolate topping

*wax paper

*plastic wrap

Optional ingredients:

*confectioners sugar

*sprinkles

*Peanut Butter Sauce

*mini chocolate chips

*any topping you desire!

(plain truffle)

(truffle topped with mini chocolate chips)

(truffle topped with white chocolate)

1. Take 16 oreo cookies, and crush them up. ( A mini ziplock bag helps!)

2. Take one package of cream cheese

3. Combine both ingredients in mixing bowl.

4. Roll into mini balls and place on a pan lined with wax paper.

5. Cover with plastic wrap, and place in freezer for about an hour or till firm

6. Melt chocolate chips in microwave, or double boiler

7. Cover the oreo-cream cheese balls completely with melted chocolate, then put optional topping on them

8. Put back in freezer for another hour till firm

9. You can keep them without toppings, or you can make them festive!

10. TADA! You have made yourself a yummy easy dessert

Chocolate Coma Cake, Peanut Butter Twist

2011-05-07T09:36:00.002-04:00

INGREDIENTS

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

DIRECTIONS

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Peanut Butter Frosting:

Ingredients

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar
Directions

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Topping:
Peanut butter chips
Chocolate Chips
Chocolate Sprinkles
3 Reese's Peanut Butter Cups, halved

Cover sides of cake as desired, and top cake with Reese's PB cups! Yum Yum!

Name that recipe!

2011-05-02T20:56:00.000-04:00

I need some help! My ice cream recipe is nameless! The main ingredients are chocolate, peanut butter, and chunks of peanut butter cups! Send me some name ideas, and then I will have a vote!!! I need your help for this great recipe!!!

Ice Cream Attempt 2- DELICIOUS

2011-05-02T20:48:00.001-04:00

Ice Cream Attempt #2= AMAZING!

Ice Cream attempt #1 was a failure. Second time around, different flavors, it was AWESOME! I wanted to make chocolate and peanut butter together, so I decided to combine them, but I didn't have a recipe. I took ingredients from both and hoped it turned out ok. AND IT DID!!!!

Here is the recipe. Try it. You will not be disappointed. It still needs a name though! You will need an ice cream machine. Mine is a Cuisinart.

mix cocoa, peanut butter, sugar

Add milk, vanilla, heavy cream

Put in machine for 25-35 minutes

Add chopped peanut butter cups last 5 minutes

All done & delicious!

Ingredients

1 cup unsweetened cocoa powder (Dutch process preferred)
2/3 cup granulated sugar
3/4 cups peanut butter
1/2 cup firmly packed brown sugar
1-1/2 cups whole milk
3-1/4 cups heavy cream
1 tablespoon pure vanilla extract
4 Peanut Butter Cups, chopped

Instructions

Place the cocoa, peanut butter and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes.

Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.

Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes.

Put chopped peanut butter cups in the last 5 minutes.

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Ice Cream Attempt- fail!

2011-05-02T20:33:00.000-04:00

I was given an ice cream maker for a wedding gift, but had never used it till recently. I love blueberries, so why not some blue berry ice cream. I found a recipe online to try, so I made it, but it ended up being a failure!

The recipe worked and came out correct EXCEPT it had no blueberry taste....at all! It just tasted like butter. It looked good, but had no taste. Next time will be better!

candy eggs

2011-04-24T16:59:00.002-04:00

Yum Yum Yum Candy Eggs!

coconut cream egg

A few weeks ago my mom came to visit and said she wanted to make candy eggs. SWEET i'm in. She had two recipes to try, so I did one and she did the other. The one i did was peanut butter eggs, and she did the coconut cream eggs. I recently made the coconut cream eggs last week....HUGE hit a work, one co-worker ordered 5 boxes! So you know they are good!

peanut butter ready to be dipped!

mom making the coconut eggs

Dipped in Chocolate!

Coconut Cream

peanut butter eggs

Coconut Cream Eggs:

¼ lb. butter

1 8 oz pkg. cream cheese

2 lb. 10x sugar

1/2teaspoon salt

1-1/2 teaspoon vanilla

1 lb. angle flake coconut

Cream butter and cream cheese. Sift together sugar and salt then ADD to cream mixture.

Add vanilla, mix well then add coconut. *Refrigerate batter for about an hour or more.

*I put mine in the freezer for a little bit. It helped with the dipping process. I found refrigerating them did not help set them for dipping. The consistency of the eggs tends to be kind of sticky, and the heat of the chocolate will shape them weird. So, put them in the freezer to help harden them up, and it will make the chocolate dipping process so much easier!

Then shape into small or med sized eggs & dip into chocolate – refrigerate to set. (Now it is OK to use refrigerator)

Follow me!!

2011-04-24T13:06:00.001-04:00

Follow me on Facebook & Twitter!!!

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Bunny Cake

2011-04-24T12:55:00.002-04:00

No, it is not made of real bunny!

Happy Easter! Here is a fun and easy recipe for your holiday weekend!

Ingredients

1 (18.25 ounce) package yellow cake mix
3 3/4 cups flaked coconut
1 (16 ounce) package vanilla frosting
30 small jellybeans
4 red licorice

Directions

Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter with as directed on package adding in 1/2 cup of coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
When cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears. Use concave shaped piece for the bowtie, place about 1/2 inch below head.
Frost entire bunny covering top and sides of bunny. Pat remaining 3 1/4 cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.

Happy Earth Day!

2011-04-22T16:17:00.000-04:00

Its Earth Day 2011! Let's celebrate and eat dirt!

Dirt Cake:

Ingredients

1 package (18 ounces) cream-filled chocolate sandwich cookies
2 clean new plastic flower pots, about 6 inches in diameter
1 package (8 ounces) cream cheese, softened
1/2 cup butter
1 cup confectioners' sugar
1 teaspoon vanilla
3 cups milk
2 packages (3-1/2 ounces each) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
Silk flowers, aluminum foil, gummy worms and clean new gardening tools, optional

Directions

Crush cookies until they resemble potting soil. Divide half of the crumbs between the flower pots. Set pots and remaining crumbs aside.
In a large bowl, beat the cream cheese, butter, sugar and vanilla until light and fluffy. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Gently fold into cream cheese mixture until blended.
Add filling to pots; top with reserved crumbs. Cover and refrigerate until chilled. If desired, wrap silk flower stems in foil; add to flower pots. Decorate with gummy worms and display with gardening tools if desired.

Or make them into cupcakes!

Cut That Pineapple!

2011-04-18T21:39:00.000-04:00

Pineapple is a great fruit for lots of recipe! Instead of buying a package already cut up in the produce isle for like $5. I bought a full pineapple for $1.99!!!

Here is a tutorial how to cut up a pineapple! It is super easy, and much easier than it looks. Plus, it is much more cost effective.

Cut off the top of pineapple.

Cut off the bottom of the pineapple.

Stand the pineapple upright, and cut off all the skin in slices. Continue all the way around until the pineapple is finished!!

Slice the pineapple up!!

Cut out the center. The center of the pineapple can sometimes be soft,

but is usually hard and not good to eat.

Then slice into pieces!!. I put mine in the freezer so I can use it in fruit smoothies. You should refrigerate once it is cut up. You can freeze pineapple. I would only do this if you're planning to use it in a recipe. If you simply want to serve it later, "as is", it's not going to thaw out well. It thaws out mushy. But for baking, drinks, smoothies, and cocktails, it is fine!

April Showers bring Flower Cookies!

2011-04-16T17:42:00.002-04:00

The weather outside is absolutely awful! Rain all day, thunderstorms, tornado warnings.....who wants to go outside? Not me!

For those of you not wanting to leave your house, here a cute easy recipe, and it is kid friendly! Make a fun day in the kitchen on this dreary day! April Showers bring May Flowers....or cookies.....

Ingredients:

1/2 cup sugar
1/2 cup confectioners’ sugar
1/2 cup butter, at room temp.
1/2 cup canola oil
1 large egg
2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. vanilla
food coloring

wood or paper lollipop sticks (optional)

Directions:

In a large bowl, beat the butter and oil with both sugars until light. Add the egg and beat for another minute. Add the flour, baking soda and vanilla and beat on low speed or stir by hand just until you have a smooth dough. Remove about a third of it and set aside; add several drops of food coloring to the remaining dough and knead it in until incorporated (or leave it swirly). If you like, wrap or cover and refrigerate for 2 hours. (This will cause the dough to spread less.)

Preheat the oven to 350F. Roll the chilled dough into marble-sized balls. On a parchment-lined cookie sheet, arrange one plain dough ball, place a stick with its tip underneath it, then place 5 colored balls around it. (They will spread, so they can be close together without having to touch.) Bake for 15-20 minutes, until set.

Makes about 1 1/2 dozen cookies.

Classy Raspberry!

2011-04-09T21:28:00.001-04:00

Dress up any cupcake with a raspberry! It just gives it such class!

For example take the recipe below: Take your favorite vanilla cupcake recipe. I had cinnamon butter cream frosting on top (DELICIOUS!!!). Then I put some crystal sprinkles on, and added a raspberry for effect. These cupcakes I made for my mom's birthday.

Lissa's Cinnamon Buttercream Icing:

1 box of confectioners sugar ( or like 3-4 cups)
1 tsp vanilla
1/2 cup of butter, melted
3 tablespoons of milk (you can add more if you want a thinner frosting)
CINNAMON! I love cinnamon, so I added like 2 tsp. You can add as much or little as you like.

Throw it all in a box, mix it up, and YUM YUM YUM!

Chocolate Raspberry Truffles

2011-04-03T12:51:00.001-04:00

Ingredients

1/2 cup evaporated milk
1/4 cup sugar
1 (11.5 ounce) package milk chocolate chips
1/4 cup seedless raspberry preserves
1/2 teaspoon instant coffee granules
3/4 cup finely chopped toasted almonds (optional)

Directions

In a heavy saucepan, combine milk and sugar. Bring to a rolling boil over medium heat; boil and stir for 3 minutes. Remove from the heat; stir in chocolate chips, preserves and coffee until mixture is smooth. Chill for 1 hour. Roll into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill until firm. Cover and store in the refrigerator.

Chocolate & Peanut Butter.....my favorite combination!

2011-03-21T09:47:00.001-04:00

Funky Chunky Chocolate & Peanut Butter Cupcakes

Finished product. It is YUMMY right out of the oven with a glass of cold milk!

Layer it up in the cupcake liner!

Ingredients

1-1/2 cups Pillsbury BEST All Purpose Flour
1/3 cup HERSHEY'S Cocoa
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Crisco Pure Vegetable Oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon vanilla
1 EGGLAND'S BEST egg
1 package (8 oz.) cream cheese, softened
3/4 cup Jif Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup powdered sugar
1/4 cup REESE'S Peanut Butter Chips
1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips

Directions

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
poon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool. 18 cupcakes.

It says 18 cupcakes: BUT....I was able to make 24 cupcakes!!! I guess it just depends on how much you fill your cupcake liners up. I try not to over fill them.

Sweet Spring Recipe

2011-03-20T09:12:00.002-04:00

Fresh Strawberry-Cream Cheese Tart

Ingredients

1 1/2 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1/3 cup(s) confectioners’ sugar, see step 1
3 tablespoon(s) confectioners’ sugar, see step 5
10 tablespoon(s) butter or margarine, chilled and cut into 1/2-inch pieces
1 teaspoon(s) vanilla extract
3 tablespoon(s) ice water
6 ounce(s) reduced-fat cream cheese (Neufchâtel), softened
1/2 cup(s) reduced-fat sour cream
3 tablespoon(s) chopped crystallized ginger
1 1/2 pound(s) strawberries, stems and leaves discarded and each berry cut lengthwise in half

In food processor with knife blade attached, combine flour, salt, and 1/3 cup sugar; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add vanilla, then ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
Preheat oven to 375 degree F. On large sheet of parchment paper, with floured rolling pin, roll dough into 12-inch round. Using 11-inch dinner plate as guide, and with sharp knife, cut 11-inch round from dough; discard trimmings.
Transfer round, still on parchment, to large cookie sheet. Press one index finger against outside edge of dough round; with index finger and thumb of other hand, push dough around fingertip toward center to form a flute. Repeat around edge to make a decorative border. Refrigerate or freeze, on cookie sheet, about 10 minutes to firm dough slightly.
Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet on wire rack, about 20 minutes.
When crust is cool, in medium bowl, with spoon, mix cream cheese, sour cream, crystallized ginger, and remaining 3 tablespoons sugar until blended. Spread cream cheese mixture on crust. Arrange strawberries, wide ends down, in concentric circles in cream cheese mixture to cover.

St. Patty's Day tasty treat

2011-03-16T21:11:00.001-04:00

Chocolate Irish Cream Liqueur Cupcakes

Take your favorite cupcake recipe and give it a twist! In your cupcake recipe, when it calls for water, just cut that in half! For example, if it calls for 1 2/3 water....make it 2/3 water & 2/3 liqueur.

I saw a recipe for an icing for brownies, but it didn't suit my needs for the cupcakes. So i played around with ingredients, and found something that worked great! And tasted good too!!

Lissa's Irish Cream Liqueur Frosting

3-4 cups confectioners sugar (depending on how thick you want consistency)

1 tsp vanilla extract

1/2 cup butter, softened

2 tablespoons Irish Cream Liqueur

2 tsp milk

2011 Chocolate Festival

2011-03-16T20:43:00.000-04:00

Last weekend, I participated in a contest in Rehoboth, DE. It was their annual chocolate festival. I turned in two entries in the amatuer category. I entered in my Chocolate Coma Cake, and my Better then Sex brownies.

I honestly thought I had shot at least to place....maybe like 2nd place or something! Alas. I didn't even place. Oh well. There is always next year!

Professional displays. Very neat!!

My Chocolate Coma Cake!

Chocolate Coma Cake

2011-03-10T19:14:00.000-05:00

CHOCOLATE COMA 3 LAYER CAKE

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Decorate as desired. I sprinkled mini semi-sweet chocolate chips around the outside, and using a peeler, I melted bittersweet Ghirardelli chocolate, and made chocolate flakes.

***DISCLAIMER**

Only eat this cake if you have nothing planned for the rest of the evening,

it will put you in a sugar coma!

camp fire desserts

2011-02-25T12:43:00.002-05:00

Difficulty: Easy

Time Required: 5 minutes

Here's How:

Toast marshmallow over a campfire.
Place on a graham cracker.
Cover with a piece of chocolate.
Top with a second graham cracker.
Smash together and eat.

easy, huh?

a little bit of this, a little bit of that!

2011-02-05T21:17:00.000-05:00

Wow! I haven't posted anything in almost a month! I'm so bad! Ahhh!

So, catching up! I made a variety of things a few nights ago, i figured I would share the goodness!

I made: Lemon poppy muffins, chocolate chip cookies, brownie cookie crackles, and pumpkin bread! A very busy night!

Brownie Cookie Crackles:

Ingredients

1 (19.8 ounce) package fudge brownie mix
1 cup all-purpose flour
1 egg
1/2 cup water
1/4 cup vegetable oil
1 cup semisweet chocolate chips
confectioners' sugar

Directions

In a mixing bowl, combine brownie mix, flour, egg, water and oil; mix well. Stir in chocolate chips. Place confectioners' sugar in a shallow dish.
Drop dough by tablespoonfuls into sugar; roll to coat. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until set. Remove to wire racks.

Lemon Poppy Muffins: (loafs too!)

Ingredients

2 cups all-purpose flour
3/4 cup white sugar
1/4 cup poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup lemon flavored yogurt
1/4 cup vegetable oil
1 tablespoon grated lemon zest
1/3 cup lemon juice
3 tablespoons white sugar

Directions

Preheat oven to 400 degrees. Lightly grease a muffin tin.
Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.
Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

Chocolate Chip Cookies:

Recipe:

Click this link! Chocolate Chip Cookies! (Just ignore the icecream sandwich part!)

Pumpkin Bread:

Recipe: Click here! Pumpkin Bread

Lissa Bee Confections

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Apple Pie cupcakes

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Directions

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If you like Pina Colada's....

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Rolled Fondant: part 2

Rolled Fondant

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Cake Pop kind of night

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Cosmopolitan Truffles-repost

Chocolate Coma Cake, Peanut Butter Twist

INGREDIENTS

DIRECTIONS

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Name that recipe!

Ice Cream Attempt 2- DELICIOUS

Ingredients

Instructions

Ice Cream Attempt- fail!

candy eggs

Follow me!!

Bunny Cake

Ingredients

Directions

Happy Earth Day!

Ingredients

Cut That Pineapple!

April Showers bring Flower Cookies!

Classy Raspberry!

Chocolate Raspberry Truffles

Ingredients

Directions

Chocolate & Peanut Butter.....my favorite combination!

Ingredients

Directions

Sweet Spring Recipe

St. Patty's Day tasty treat

2011 Chocolate Festival

Chocolate Coma Cake

Ingredients

Directions

camp fire desserts

a little bit of this, a little bit of that!

Ingredients

Directions

Directions