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skip to main | skip to sidebar h o m e a b o u t r e c i p e s appetizers brownies/bar cookies bread breakfast cake candy cupcakes desserts ice cream/sorbets main dish muffins/scones other pies/tarts sides traveling bites c o n t a c t monday, january 4, 2016 semi-homemade funfetti cupcakes okay, so i've had a slight hiatus from the blog. the year 2015 brought new things like a move and a new job for my hubby. these are good things as his new job brought me back to my hometown. i'm happy to be back and i've been busy with settling in and taking care of the family and the house and the yard.....i could go on. :) so, with all the yard work and things i've been doing, the blog had to take a back seat. sad, but in a way it's been great. i was always so stressed out about making something, taking a picture of it, and then wondering what i was going to do with it. i haven't had that 'blog stress' and it's been relaxing, but in the back of my mind i have had 'blog neglect guilt'. yes, i think these are real things. :) so here i am....with a blog post. yay! cupcakes are my thing, obviously, so i had to make these semi-homemade funfetti cupcakes because funfetti is just that.....fun. i call these "semi-homemade" because i used a box mix, which i have no shame in doing. i love cake mix. duncan hines and betty crocker are some of my best friends! i just doctor up the cake mix to give the cake a more "homemade" taste. believe me, these are delicious. i wanted to knock the funfetti up a notch and opted to have funfetti frosting. talk about extra fun and deliciousness!! i just want to note that when using sprinkles to bake with, i find that using bigger sprinkles, such as ones made by cakemate are better because they stay intact and taste good. you can find them with the ice cream toppings in the grocery store. enjoy and have fun! semi-homemade funfetti cupcakes frosting recipe from confessions of a cookbook queen for the cupcakes : 1 box white cake mix 1/2 cup melted butter 4 egg whites 1 cup milk (i prefer whole) 1/2 teaspoon almond extract 1 cup sprinkles (i use the cakemate sprinkles you find in the ice cream topping aisle) preheat oven to 350. line muffin pans with cupcake liners set aside. in a large mixing bowl, combine all the above ingredients except the sprinkles and blend until combined, about 2 minutes. stir in the sprinkles and then pour matter into prepared and lined cupcake pans. bake 15-18 minutes or when a toothpick inserted in the center comes out clean. cool completely before frosting. for the frosting: 2 sticks butter, softened 4 cups powdered sugar 1 tablespoon + 2 teaspoon of butter vanilla emulsion 1/4 cup heavy whipping cream 2/3 cup cakemate sprinkles in a large mixing bowl, combine the butter and the butter vanilla emulsion and beat until smooth. add the powdered sugar, one cup at a time and then add the heavy cream and beat on medium-high speed until incorporated and smooth. stir in the sprinkles. posted by shannon at 1:42 pm 258 comments: labels: cake , cupcakes , desserts , funfetti , life , party , recipes friday, april 10, 2015 cheesecake chocolate chip cookie bars i get a plethora of cookbooks for christmas. i love them and ask for them every year. my amazon wish list is full of them for sure. one of my favorite cookbooks that i got this past year is blue ribbon baking from a redneck kitchen by france bryson. it's full of delicious sounding recipes and this cheesecake chocolate chip cookie bar is one of them. these cookie bars would be perfect for family gatherings and picnics where you have a crowd to feed. we really enjoyed these and i really really like the cookie dough. i may even start making just cookies out of this dough. mmmm, so good. quick note: i was not compensated in any way for this post. i just like this cookbook and wanted to share the recipe here on the ol' blog. :) cheesecake chocolate chip cookie bars recipe from blue ribbon baking from a redneck kitchen by francine bryson 3/4 cup butter, melted 1 cup firmly packed brown sugar 1/2 cup granulated sugar 1 large egg 1 large egg yolk 2 teaspoons vanilla extract 2 1/8 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 oz bag of chocolate chips for the cheesecake filling: 1 (8oz.) pkg. cream cheese, softened 1/2 cup powdered sugar 1 large egg 1/2 teaspoon vanilla extract preheat oven to 350 degrees. prepare a 9x13 baking pan with non-stick spray. set aside. in a large mixing bowl, whisk together the butter, brown sugar, and granulated sugar. add the egg, egg yolk, and vanilla extract and mix well. with a rubber spatula fold in the flour, salt, and baking soda and be careful not to overmix. fold in the chocolate chips until combined. using lightly moistened hands (i just dipped my hands in water), press half the cookie dough evenly onto the bottom of the prepared pan; it will be a thin layer. fill in any holes with additional cookie dough. for the filling: using an electric mixer, beat the cream cheese and powdered sugar on med-high speed until light and fluffy, 1-2 minutes. add the egg and vanilla extract and mix until well combined. spread the cheesecake filling over the layer of the cookie dough that's in the pan. again, using lightly moistened hands, flatten tablespoon-sized balls of the remaining cookie dough into flat rounds that are about 1/8-1/4 inch thick. arrange these rounds over the top of the cheesecake layers, pressing very lightly to adhere them to the cheesecake layer. if there's small open spaces, don't worry. bake until very lightly browned on the edges, around 30-35 minutes. let cool completely on a wire rack. refrigerate until chilled, 1-2 hours. cut into squares and store in an airtight container in the fridge. makes 12 bars. posted by shannon at 9:51 am 341 comments: labels: brownies/bar cookies , cheesecake , chocolate , desserts , family , recipes wednesday, april 8, 2015 butterscotch pudding cookies while butterscotch isn't exactly my favorite flavor, these butterscotch pudding cookies are probably one of my favorite. they are so flavorful, soft, and pretty darn delicious. i love the addition of pudding mix to the cookie dough. it really makes a difference not only in the flavor, but the texture too. the pudding mix makes them so soft and they actually stay fresh for days, well.....if you can keep them away from sneaky little (and big) hands. :) butterscotch pudding cookies recipe from two peas and their pod 1 cup butter, softened 3/4 cup brown sugar 1/4 cup granulated sugar 1 (3.4 oz) pkg butterscotch instant pudding mix 2 eggs 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 bag butterscotch chips preheat the oven to 350 degrees. line a baking sheet with parchment paper or a silicone baking mat and set aside. in the large bowl of an electric mixer, beat together the butter, brown sugar, and granulated sugar until creamy. next, add in the butterscotch pudding mix, eggs, and vanilla extract. in a medium mixing bowl, combine the flour, baking soda, and salt. add the dry ingredients to the wet ingredients and mix until just combined. stir in the butterscotch chips. drop the cookie dough onto the prepared baking sheets using a cookie scoop or by rounded tablespoons. bake for 9-11 minutes, or until slightly golden around the edges. let the cookies cool on the cookie sheet for about 2-3 minutes and then transfer to a wire rack to cool completely. posted by shannon at 6:07 pm 39 comments: labels: butterscotch , cookies , desserts , pudding wednesday, march 11, 2015 creamy milk chocolate pudding pie moving is not fun. the level of exhaustion that i am currently at is borderline dangerous. the past several weeks have been pretty busy for me from being insanely ill with a viral infection and gastritis, to going to disney world for a food blog conference (which was awesome btw), and packing up an apartment all by myself and then physically moving. whew. i could definitely use a break. wh

URL analysis for bakefrostrepeat.com

http://www.bakefrostrepeat.com/search/label/life
http://www.bakefrostrepeat.com/#sidebar
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http://www.bakefrostrepeat.com/2015/01/vanilla-bean-cupcakes-with-salted.html#comment-form
http://www.bakefrostrepeat.com/2015/01/vanilla-bean-cupcakes-with-salted.html
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Whois Information

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Domain Name: BAKEFROSTREPEAT.COM
Registry Domain ID: 1795119061_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.godaddy.com
Registrar URL: http://www.godaddy.com
Updated Date: 2018-04-20T20:24:03Z
Creation Date: 2013-04-19T20:37:45Z
Registry Expiry Date: 2019-04-19T20:37:45Z
Registrar: GoDaddy.com, LLC
Registrar IANA ID: 146
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: 480-624-2505
Domain Status: clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
Domain Status: clientRenewProhibited https://icann.org/epp#clientRenewProhibited
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS45.DOMAINCONTROL.COM
Name Server: NS46.DOMAINCONTROL.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2018-10-18T05:55:03Z <<<

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  REGISTRAR GoDaddy.com, LLC

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =bakefrostrepeat.com

  PORT 43

  TYPE domain

DOMAIN

  NAME bakefrostrepeat.com

  CHANGED 2018-04-20

  CREATED 2013-04-19

STATUS
clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
clientRenewProhibited https://icann.org/epp#clientRenewProhibited
clientTransferProhibited https://icann.org/epp#clientTransferProhibited
clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited

NSERVER

  NS45.DOMAINCONTROL.COM 216.69.185.23

  NS46.DOMAINCONTROL.COM 173.201.70.23

  REGISTERED yes

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