Archive for February, 2010

Three Ingredient Cookies

February 28, 2010

Did you ever think you would be able to make a batch of delicious cookies with only three ingredients?  Well you can!  They are so easy and they are so good! Here’s all you need:

1 box of chocolate cake mix

2 eggs

1/2 cup of oil

Mix the ingredients together until well blended and drop by teaspoon full on a cookie sheet. Bake at 350 degrees for 8-10 minutes!  That’s it!  It really couldn’t be easier!  It makes about 3 1/2 dozen cookies.

I got this recipe a couple of years ago at a Christmas cookie exchange. The baker of these won the prize for most unusual ingredient.  What really put them over the top was right after the cookies were pulled out of the oven she put an Andes Mint on top and let it melt and then swirled it around!  Wow…yummy! That of course makes them four ingredient cookies though like mine since I added 1 cup of butterscotch chips in the picture above.

You can also use this same recipe with a brownie mix.  It makes a more chewy textured cookie (which I prefer!).  To those ones I added mint chocolate chips. Either way…all you need is three ingredients (or four) to make great cookies!


Yummy and Low-fat!

February 24, 2010

I discovered a new recipe today that is easy, delicious and low-fat!

It’s a Lemon Pudding Cake.

If you’ve never had one before it’s just as the name implies ~ a cross between a pudding and a cake!  The top is fluffy and cake like and the bottom is soft and pudding like.  Here’s the recipe:

3/4 cup granulated sugar

1/3 cup all purpose flour

3 large eggs, separated

2 Tbsp unsalted butter at room temperature

1 cup skim milk

5 Tbsp fresh lemon juice

1 tsp finely grated lemon zest

1/4 tsp salt

Preheat oven to 350 degrees. Spray six 6-ounce ramekins with non-stick cooking spray.  In a bowl, whisk together the sugar and flour.  In another bowl whisk together the egg yolks and butter. Add milk, lemon juice and lemon zest.  Pour into sugar/flour mixture and combine.  In an electric mixer whisk egg whites and salt until firm peaks form.  Then gently fold whites into batter. Pour into ramekins and place ramekins in a large baking dish.  Fill baking dish with hot water until the water reaches the middle of the sides of the ramekins.  Bake for 30-35 minutes until the tops begin to brown.  The more you bake them the less gooey the pudding part will be, so judge that according to your own taste. When finished cooking, immediately take the ramekins out of the water bath and cool on a wire rack for 20 minutes.  You can serve them warm or at room temperature. You can also make them ahead and store them in the  refrigerator for up to two days.


Have you seen this?

February 21, 2010

I came across this wonderful thing one night as I was strolling through Target (usually I’m rushing through Target, but this night my kids were home with the hubby, so I actually had time to check stuff out. I’m sure you know how that it).  I just had to try it out. I love it and thought I’d share it with you!

It’s called The Perfect Brownie Pan and it bakes your treats pre-cut!  Check this out ~ Here’s what you do.

Mix up your batter and pour it into the pan.

Make sure you spray it really well with cooking spray…the divider and the pan.

Then insert the divider and stick it in a preheated oven.

When it’s done baking, let it cool slightly on the cooling rack it comes with and then remove the divider.

If it’s well sprayed it comes out very easily.

Now here’s the coolest part.

After the brownies are completely cooled, turn the cooling rack over and the sides of the pan slide down.

Suddenly you have a tray of 18 perfectly cut brownies with no effort at all! Genius!

It works for other treats too.  But wow… talk about “cutting” out a step!  I’ve used it twice and it worked great both times.

Here are a few tips though.  The recipe you use should be for an 8×8 pan.  This pan is a rectangle but it can’t handle much more than that.  Also make sure the batter is evenly distributed before you put the divider in.  As you can see from my picture, once the divider is in, it doesn’t spread out at all so if you skip this step you will have tall brownies in some squares and short brownies in others.

Over all, I love this product.  I can’t wait to try it with my triple layer mint brownies.  It will be interesting to see how it works with frosting!

I’ll keep you posted!

And the Winner is….

February 15, 2010

Congratulation to!  I’ll get your prize out to you today!

Thanks to everyone who signed up.  Keep spreading the word about The Sugar Moon blog. There are plans for some great posts in the near future and of course more giveaways and contests!

BTW: The winner was chosen on!

Happy Valentine’s Day

February 14, 2010

These cookies were a popular item to order from The Sugar Moon this Valentine’s.

They are just a cute little sentiment of love and sweetness!

Whatever goodies you are enjoying today, I hope you have a very Happy Valentine’s Day.  And remember today is the last day to be entered into the giveaway.  One lucky winner will be chosen at random tomorrow morning!

Waffles…not just for breakfast anymore!

February 9, 2010

The more you get to know me, the more you will know I LOVE Williams-Sonoma.  Just purusing the catalog makes me drool!!  So you can imagine my response when a new catalog arrived last spring announcing the arrival of a brand-new All-Clad Waffle Iron, complete with new steam release technology.  It claimed to make the best tasting waffles ever!  I had to have it, so my loving husband got it for me for my birthday.

Guess what?  The claim was true! They are indeed the best waffles ever! They are thick and light, crisp on the outside and chewy on the inside!  There’s really nothing like them.

My favorite discovery is one that came with the recipe book included in the waffle iron box.  Chocolate waffles!  They are dreamy!  I mean, really, chocolate mixed with the perfect waffle…how can you go wrong? You can have them for a decadent breakfast or an impressive dessert. I’ve topped them with whipped cream and strawberries, cinnamon powdered sugar, and even ice cream.  They are such a treat!  You must try them. What would you top them with?

Here’s the recipe:

2 eggs

2 cups milk

1 1/2 tsp vanilla extract

1 1/2 cups flour

1/2 cup cocoa powder

1/2 cup sugar

2 tsp. baking powder

1 tsp salt

2 oz. semisweet chocolate, chopped

4 Tbsp butter

Preheat your waffle iron.  In a large bowl, whisk together the eggs, milk and vanilla.  In another bowl mix together the flour, cocoa, sugar, baking powder and salt. Add the flour mixture to the egg mixture and whisk until smooth.

In a small saucepan over low heat, combine the chocolate and butter.  Heat stirring often, until melted. (You can also melt the chocolate and butter in the microwave. Just stir it about every 30 seconds to make sure it doesn’t scorch). Whisk the chocolate mixture into the batter until no lumps remain. Cook in your waffle iron and enjoy with the toppings of your choice!

A Great Way to Say “Thank You”

February 6, 2010

My customer wanted to thank her husband’s office staff for throwing her a surprise baby shower.  Of course she could have just sent a thank you card, but a Thank You Cookie from The Sugar Moon is so much sweeter!

What a great way to show someone how thankful you are!  I think they turned out really cute.

These cookies are also available for Valentine’s Day.  On my website they are listed under February specials as “Conversation Heart Sugar Cookies”.  They are hearts (of course) and the imprints say: “Be Mine”, “I love You”  and “Kiss Me”.  Just a fun little idea for your Valentine!


February 3, 2010

This month on The Sugar Moon I am giving away a fun little gift… one of these beautiful cupcake stands from Rosanna, Inc.

You will get the cute pink one complete with a chocolate truffle candle to go on top!

All you have to do to enter is become a follower of this blog by clicking on “email subscription” to the right.  A winner be be chosen at random on February 14th.

Good luck!

Loaded with Blueberry Scones!

February 1, 2010

I’ve just recently become a scone person, but since I have, I had to find the perfect recipe.  This one makes moist and delicious scones and it is so versatile.

1 cup blueberries (or any fruit really)

2 cups flour

1/2 cup sugar, plus more for sprinkling

1 Tbsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

6 Tbsp butter, chilled, cut into 1/4-inch pieces

1/2 cup plus 1 Tbsp light cream

1 tsp vanilla extract

Heat your oven to 425 degrees. If you don’t have a scone pan (see below), line a large baking sheet with parchment paper.

Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Cut in the butter.  Add blueberries and toss gently with a fork to mix them in.  Add 1/2 cup of light cream and vanilla. Gently stir the dough until it forms a ball. Let the dough sit for 1 minute. Place dough on a floured surface and pat into an 8-in circle.  Transfer circle to baking sheet, cut into 8 equal wedges and separate them at least 1 inch.

Brush the tops of the scones with the remaining 1 Tbsp of light cream and sprinkle the surface with sugar (I like raw sugar for this). Bake for 18 minutes. The outside should be just starting to brown.  Don’t over cook them or they will get dry. Cool on a wire rack for about 20 more minutes and then gobble them up!

I also like to drizzle a little powdered sugar glaze on mine.  It makes them even sweeter.

Just a tip: Using a well-seasoned cast iron scone pan is part of the trick to making them turn out extra yummy!