How to Make Mermaid Donuts

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How to Make Mini Pokemon Donuts!

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How to Make Marble Donuts!

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How to Make Pusheen Edible Cookie Dough + Brownie Filled Chocolates!

April 15, 2018

Helllooo there and welcome back!! Today we are making some adorable Pusheen chocolates filled with edible cookie dough and brownies WHAT ❤ Hope you enjoy the video!! And wish your girl luck for Spring Quarter ahhh!! Really looking forward to summer so I get back to weekly videos, but know that I’m doing my best over here to keep up with school and KSW! Hugs!! ❤❤

I have some bad news — the seller I got my Pusheen mold from on Amazon no longer sells the mold!! AHH 😱😱 I’m so sorry!!! But since the technique and recipe works for any mold, I still wanted to post the video. If you’re reading this later on, try searching for “Pusheen Mold” on Amazon to see if it’s back in stock. Otherwise, here’s some other equally kawaii molds that would work just as well for this project!!

Edible Cookie Dough Recipe

Ingredients

  • 1/2 cup flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup butter, softened
  • 3 T sugar
  • 3 T brown sugar
  • 1/2 tsp vanilla extract
  • 1 T milk
  • 1/4 cup mini chocolate chips

Directions

  1. To heat treat the flour (i.e. Make it safe for consumption):
  2. Place the flour in a microwave safe bowl, then microwave at 30 second intervals, whisking after each interval to break up clumps. Continue until flour reaches 160 F. This should take about 60-90 seconds total.
  3. Alternatively, sprinkle the flour over a parchment paper lined baking sheet and toast at 350 F for 10 minutes.
    Let the flour cool before continuing.
  4. Whisk together the flour, baking soda, and salt to combine.
  5. In a separate bowl, combine butter, sugar, and brown sugar. Mix in vanilla extract and milk.
  6. Add dry ingredients and mix until only streaks of flour remain. Add in desired mix-ins, and mix until fully combined.
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How to Make Mini Kawaii Rainbow Waffles!

March 28, 2018

Helloooo there and welcome back!! 😄 Today we are making some adorable mini rainbow waffles with kawaii faces! Question for you: waffles or pancakes? If you can’t tell by this video, I’m a big waffle fan. LOVE that mix of crispy, fluffy, and buttery in waffles. But I love pancakes too!! What can I say — I’ll take carbs any way you serve them 😉 Enjoy!!

Waffle Maker 


Print Recipe
 Kawaii Rainbow Waffles
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a medium bowl, whip the egg whites until stiff peaks form.
  2. In a large bowl, whisk together the egg yolks, milk and oil. Add in the flour, baking powder, and sugar salt, then fold to combine. Fold in the egg whites.
  3. Color the batter as follows: Pink: 1 ¼ cup Orange: ¾ cup Yellow: ½ cup Green: ½ cup Blue: ¼ cup Purple: ¼ cup
  4. Transfer each batter to a piping bag, then pipe into preheat waffle maker in a rainbow pattern. Cook until cooked through.
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How to Make an Easter Basket Carrot Cake!

March 22, 2018

Big thank you to C&H® Sugar for sponsoring this post! 😊

Hellooo and welcome back!! 💖 Today we are making my all-time *favorite* recipe for carrot cake and I’ll show you how to decorate it to look like an adorable Easter basket filled with robin’s eggs! Not only is this cake soft, moist, tender, and flavorful, but it also makes a fantastic centerpiece for any Easter table.

And in my opinion, one of the secrets to delicious, foolproof carrot cake is having the right ingredients. For this cake, I recommend using C&H® Golden Brown Sugar for that perfect nutty caramel flavor with just a hint of molasses. Or if you’re looking for a deeper molasses flavor to make something rich or savory, C&H® Dark Brown Sugar is the way to go!

If you make this cake, I would LOVE to see it! Be sure to share your recreations by tagging me at @kawaiisweeteats and @CHSugar!

Basket Handle Template


Print Recipe
 Easter Basket Carrot Cake
Servings
Ingredients
Carrot Cake
Buttercream Frosting
Sugar Cookies
Royal Icing
Servings
Ingredients
Carrot Cake
Buttercream Frosting
Sugar Cookies
Royal Icing
Instructions
Carrot Cake
  1. Preheat the oven to 350°F. Spray three 6” baking pans with cooking spray, then line with parchment paper and lightly spray again.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate large bowl, mix together the eggs, granulated sugar, and brown sugar with an electric mixer for 1 minute or until frothy. With the mixer on low speed, slowly pour in the vegetable oil and mix until combined.
  4. Fold in the dry ingredients, then mix in the carrots.
  5. Divide the batter evenly between the pans and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes before turning them out onto a cooling rack. Let cool completely.
Buttercream Frosting
  1. Cream together the butter and sugar until light and fluffy. Mix in the vanilla and milk until combined.
Sugar Cookies
  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing after each addition. Mix in the vanilla.
  3. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until the dough comes together and no streaks of flour remain.
  4. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 30 minutes.
  5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  6. Roll out one disc of cookie dough onto a floured work surface until 1/4” thick. Cut out cookies, then transfer the cookies to the prepared baking sheet. Re-roll the scraps and repeat with the remaining cookie dough.
  7. Bake the cookies for 8-10 minutes or until the edges are lightly golden brown. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Royal Icing
  1. In a large bowl, beat the meringue powder, powdered sugar, and water together for 7 minutes. Color as desired.
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