Gutie's Goodies

These are my most favorite cupcakes that I've ever made. These date the whole way back to Cupcake Wednesday days, when I baked cupcakes for my friends every Wednesday of my sophomore year in high school. They're so positively yummy and just the perfect summer treat. But yesterday was my last day of work for the summer, and this was the treat I decided to make for the occasion. It was my day, and they are my favorite! Strawberry Colada Cupcakes - from the Betty Crocker Big Book of Cupcakes Ingredients Cake 1½ cups of fresh strawberries, hulled ½ cup of coconut milk 1½ teaspoons of coconut extract ½ teaspoon of vanilla extract 2 cups of cake flour 2 teaspoons of baking powder ¼ teaspoon of salt 1½ sticks of butter, room temperature 1⅓ cups of sugar 1 whole egg + 1 egg white ¼ cup of drained crushed pineapple Frosting 2 sticks of butter, room temperature 3½ cups of powdered sugar ½ teaspoon of vanilla extract 1 teaspoon of coconut extract 3 tables

This October, my beautiful cousin Ashley is getting married! I'm so honored to not only be a bridesmaid, but also to make the cupcakes for her wedding. Last weekend we finally did a tasting so she could pick the flavors she'd like to feature for the big day. I'm pretty proud of the outcome, so I wanted to do a post to show you how they turned out. I made 8 flavors in 4 hours, using two batter bases and 4 frosting bases. I just made vanilla and chocolate cake batter, then  Even though I'm just showing off my work here and talking less about the recipe, I think it's important to point out how easy it is to make so many different flavors. If you're baking for a picky crowd, you can still please everyone with very little effort! Flavors marked with * signify that Ashley chose it! 1. Chocolate Peanut Butter * This one is simply the chocolate cake with my very popular peanut butter frosting. It's my buttercream base with just a spoonful or so of peanu

Before I say anything about these amazing delicious fantastic cinnamon buns, I feel I must apologize to my readers (which I think I have?) for being the worst blogger ever. It's been like two weeks since I posted, even though I've baked a couple things. But here's the thing, I keep forgetting to take pictures, and also I kinda have a social life, which surprises even me. So quick recap, I had two family reunions recently, and for each I made these wonderful peanut butter pies. They're so freaking good, and the recipe makes two pies! You can find the recipe here . I also had a fancy dinner party with my friends last week. My friend Huddleston made the dinner since I'm a tragic cook, but I made lemon sorbet with raspberry mint sauce for dessert. It was the perfect summer dessert! Here's the lemon sorbet  and raspberry sauce . And now, for the buns. Last Monday at work it was inventory day, which was pretty awful. I had to be at there at 6:00 AM, and these

As many of you may know, Tuesday was the royal baby Prince George's first birthday. Naturally, I had to make him a birthday cake! I didn't find this recipe on Pinterest or anything, but I'm proud to say that I crafted this strange beautiful idea all on my own. I decided on the Neapolitan because it has three parts, just like the royal family, and each part of the cake is symbolic of one of the majesties. The vanilla layer of the cake is for Prince George his royal babiness because of his purity and childly innocence. The strawberry is obviously her royal highness Kate because it's pretty and pink and sweet. And finally, Prince William is the chocolate cake layer, which was on the bottom, because he's like the foundation of their beautiful perfect royal family and the reason everyone else can be royal, too. Plus he's rich and yummy. Anyway, that was sort of vomit-inducing, but it pleases me regardless. It's worth noting that I made the full recipes of b

Does anybody else use this app called Timehop? It just tells you whatever you did on this date in your social media history, so usually it's just embarrassing. But sometimes it makes me like painfully nostalgic. For example, the picture up there came up on my Timehop last week and it reminded me of this night three summers ago where three of my best friends and I made Cookie Monster cupcakes! They were pretty cute, and pretty tasty, and the whole night was a blast. Yesterday when 3/4 of us were reunited (sorry, Shanna! we missed you), intending to bake something, we decided to recreate these masterpieces, except on sugar cookies this time.  Grandma Myers' Sugar Cookies - originally from the cookbook First Capitol Favorites   (presented by the Young Women's Club of York ) Ingredients Cookies 1 stick of butter, room temperature 1 cup of sugar 2 eggs 1 teaspoon of vanilla ¾ cup of buttermilk ½ teaspoon of baking soda 2½ teaspoons of baking powder 2½ cups

Monday at work, my aunt Becky looks at me and asks, "What goodies are you making for us this week?" I didn't really have any occasions to make something for, so I got home and went through all the recipes that I've bookmarked, and I wasn't really in the mood for anything. But I was in the mood for caramel, one of my favorite flavors in the world. As soon as I saw it when I was blog browsing, there was nothing else in the world that mattered until I made it. And pardon my language, but holy shit. It was gone by the end of the day. Everyone at work had seconds, I only brought 3 pieces home. Caramel Toffee Cheesecake Bars - from Annie's Eats Ingredients Caramel 1 cup of sugar 1¼ cups of heavy cream ¼ teaspoon of salt ½ teaspoon of vanilla Crust 1 cup of graham cracker crumbs 3 tablespoons of melted butter 1 tablespoon of sugar ½ cup of toffee bits (like the Heath kind you can find with the chocolate chips) Cheesecake 12 ounces of cream chees

First, before I get started with my adventures this weekend, I'd like to apologize for my lack of posts recently. The problem is, I was making stuff, I just kept forgetting to take pictures, and by the time I remembered, they had been demolished. So to catch up, I made more patriotic sugar cookies for 4th of July, kind of like the ones I made for Memorial Day. Except I wanted them to be jazzier, so I tried to make fireworks (google "firework sugar cookies martha stewart"), but I failed horribly. I timed it all wrong and it didn't work out, so I just made fun designs on them. Then, last weekend I made a lemon meringue pie, which was absolutely delicious. And then Wednesday I made raspberry frozen yogurt. I didn't churn it long enough, so it ended up more like a sorbet than a froyo, but it was still tasty! And now we're caught up, which brings me to yesterday... This is a bananas foster creme brûlée. I had so much hope for this dessert. I love bananas foste

Whenever I bake something, my parents give me this look. One of them usually asks me "What are your plans for that one?" They tend to not like the baked goods sitting around the house because a) no will power and b) ants. So what I end up doing 9 times out of 10 is just taking it into work. It always works because I'll either come home with an empty tray or sometimes just a little bit left. But I feel really bad. My manager Jeanie was diagnosed with Celiac disease right before I got home from college for the summer, so she can almost never eat the stuff that I bring in. She gives me these sad eyes when I have to tell her it's not gluten free, and I guess it worked because I made this cake. I finally got my hands on some xanthan gum (a necessary ingredient in gluten free baking) and then used that along side a store bought all purpose GF flour blend, and I was really excited to see how this turned out. My expectations were low since most GF cakes have a weird textur

For the first time in the history of Gutie's Goodies, Sarah has a guest writer! That would be me, Montana. I was honored when Sarah asked me to write a post for her lovely blog. Granted, it has taken me forever to actually write this, but with a newborn can you really blame me? My 20th birthday was late June, and I asked Sarah if she would make me Boston cream cupcakes. I found the recipe myself  here . It sounded pretty great to me. We made plans to make the cupcakes and go out to dinner to celebrate my first day of life. We baked together, which really means Sarah bakes, and I talk to her. I'm more of a taste tester. Why start breaking tradition now. If you've ever had any of Sarah's creations, you'd know that she never fails to make a delicious treat. So, of course they were fabulous. The dark chocolate contrasted nicely with the sweet vanilla pudding. And they were tiny, so I didn't feel like a complete fatty when I ate all of them. I'd defini

I found these on Pinterest a few weeks ago and have not been able to get my mind off of them. I even broke my cake mix rule for these, but I'd like to say it was worth it. I'm so glad I finally made them. I've made gooey butter cake (which I'll probably make again and put on here at some point) which is absolutely delicious, I love the gooey butter cookies from Macklin's, and anything cookie dough is automatically amazing. But put it all together and it's almost too good. You have to make them. You might need a glass of milk, but you will not regret it. Cookie Dough Gooey Butter Bars - from Cookies and Cups Ingredients Base 1 box of yellow cake mix ½ cup of butter, melted 1 egg Cookie Dough ½ cup of butter, room temperature 1 cup of light brown sugar 2 tablespoons of milk 1 teaspoon of vanilla ½ teaspoon of salt 1 cup of flour 1 cup of chocolate chips Gooey Butter 8 ounces of cream cheese, room temperature ⅓ cup of light brown sugar

Yesterday was my dear mother's 28th birthday. We had a lovely celebration, including dinner at Nino's Pizza (one of around three restaurants my parents ever go to), where we ate entirely too much, then we went back to our house for cake and gifts. But you likely don't care, you're here for the cake. And I don't blame you. It's delicious. My mommy and I celebrated her day by making it together. It was a bit of a struggle for me, as I don't like to share my kitchen. My mom is better at sharing, but she likes to be in charge. So that made me upset, but I tolerated it for her. Happy birthday, Mom. She wished for more handbags This cake is a favorite in my house. It comes from the recipe book of my late Grandma Sue. The recipe is to be respected in all ways, including those that make me twitch (mostly margarine), but it does come out great nonetheless. It includes a chocolate cake with pecans, then a layer of marshmallow fluff, topped off with chocolate fr

This is a largely Pinterest inspired project. I am fairly inclined to call this at least  a semi-Pinterest fail. I hesitate to call it a full Pinterest fail because it was super delicious and you can tell that it's three different cakes. But I'm still glad I did it because it was indeed a learning experience. So I choose lemon, strawberry and coconut, which are nice summery flavors. But I actually used them because I have random bottles of lemon, strawberry and coconut extracts in my cabinet. Honestly, it was cabinet clean out day. Lemon Strawberry Coconut Checkerboard Cake Directions I used two recipes which I've already blogged out- the ultimate vanilla cake and my standard vanilla buttercream, which can be found here . Make double batch of the batter, and separated it into three bowls, with around 2¼ cups in each. Then I add 1 tablespoon of each extract. Let the coconut one be, then put yellow food coloring into the lemon batter and red into the strawberry

GUTIE IS ON THE ROAD! This is a very exciting week. I'm visiting my roommate and bae for life Karyn in Massachussets! I haven't seen her in over a month, and I'm so happy to get the chance to harass her daily again. I arrived yesterday, and the first thing we did after I got a pretty thorough tour of the town was make dessert! Karyn is kind of obsessed with Reese's PB Cups, so for her birthday last month I got her a jar of Reese's peanut butter, which she still has a lot of, so we knew that whatever we made had to have peanut butter in it. I showed her a bunch of recipes I picked out and she chose these rice krispy treats, which ended up being delish. She also wanted to make churros for some sort of weird inside joke. The krispy treats were easy enough, but the churros were uncharted territory for me.  Krispy Treats - from Annie's Eats Ingredients Bottom 1 ¾ cups of Rice Krispies ¼ cup of water ¼ cup of sugar 3 tablespoons of light corn syrup 3

I can't decide yet if this is a Pinterest fail or not. I'm currently leaning towards no, but it was pretty up in the air for a while. I did find this recipe on Pinterest and I was like, "Seriously this looks so easy." And honestly it should have been, but I'm me and everything has to be complicated. There's really no recipe for this, all you do is put heavy cream in the bowl of a stand mixer with the paddle attachment. Put a towel over the top because it is so messy. Insanely messy. It got so splashy that my original towel was so soaked through that I had to get another one halfway through the process. It kept dripping all over the counter. Messy Anyway, first it'll be whipped cream, fluffy and yummy. But then keep beating, and it will start to curdle and then it'll separate into the fat (butter) and liquid (buttermilk) parts. There's really no way to watch it as it's happening if you use a towel, you could probably use some plastic, li

I reverted back to my old ways again and made cupcakes. I really can't help myself. It's my culinary comfort zone. At least these were interesting enough to warrant my cheating. I had made them way back in tenth grade for a church breakfast and loved them. So the other night I was really craving some kind of breakfast item, and I immediately thought of these to try again. And a bonus, my beautiful friend Karianne who I love and adore was there to bake with me! Admittedly, I am a kitchen control freak, but I did let her help and it was wonderful to have the company. Pancake Cupcakes with Maple Frosting   from Brown Eyed Baker Ingredients Cake 2 cups of flour 1 tablespoon of sugar 2 teaspoons of baking powder 1 teaspoon of salt 1½ cups of whole milk 2 eggs 2 tablespoons of butter, melted and cooled Frosting 2 sticks of butter, room temperature 2½ cups of powdered sugar 3 tablespoons of maple syrup (I just used pancake syrup) 1 teaspoon of vanilla extract

Very exciting things are to come, as I am now the proud owner of my very own ice cream maker (or sorbetière électrique, since I took a picture with the wrong side). I've had my eye on this bad boy for a long time now, at least two weeks if not three. I spotted it in the kitchen appliance section at JCP, right next to the popcorn popper and cotton candy maker. I technically have an ice cream maker already, but it kinda sucks. It only makes one serving at a time, you have to freeze the bowl for at least two hours between servings, and it's battery powered. So it's pretty freaking useless. For a good while I've wanted a real one, and Friday was pay-day. So I went for it. It's originally $70, but it was on sale for $50, I have my associate discount, so it came out to $37.50. Then I got at $10 mail-in rebate. What a fantastic bargain!! So I just could not wait to make ice cream. So in making this ice cream, I kind of tackled two challenges, the first being ice crea

So I mentioned in my first post with the cookie dough truffles how Oreo truffles and I have a long history. We go way back. I love them, the filling is honestly to die for, I just hate the dipping process. So this was perfect. I got to enjoy the yummmmmmmy filling without suffering through the excruciating truffle process. And they were so wonderfully easy! I made them for a party my parents threw for their friends on Sunday night. I started baking a little after 6 and they were done by 7:30. Most of the process was just waiting for things to cool. If you wanted to make it even faster, you could use a brownie mix. Brownie mixes aren't as offensive to me as cake mixes. There's absolutely no reason for that hypocrisy and I can't explain it. Regardless, they were easy and delicious as long as rich and chocolatey is your jam. I found them on Pinterest from a site called  Chef in Training . Oreo Truffle Brownies Ingredients 2 sticks of butter, room temperature 2 cups of s