Blue Jean Baby

There are three things I am excited about today - 1. It's Friday 2. It's a long weekend 3. I have done another Fashion/Cake collaboration with Haley from the Me & Mr. Jones blog! Wooo! If you don't remember, we did a Fashion Meets Cake collaboration with Haley a few weeks ago, and I was pretty much obsessed with it. So we decided to do it again. And, even though I didn't think it was possible, I think I am even more obsessed with this one. Check it out! 

Blue Jean Baby | Sprinkles for Breakfast
 

We used our simple Vanilla Vanilla cake to make a 4" and a 6" tier. Then we decorated the top tier with gingham patterned wafer paper to match Haley's top, and the bottom with blue fondant. We then used a little of the leftover fondant to make a pocket to look like the jeans, and then topped the whole thing off with a wafer paper flower (just because we felt like it). Pretty cool, right? If you want to see some more of Haley's look, head over to her blog and check it out!

Blue Jean Baby | Sprinkles for Breakfast
 
Blue Jean Baby | Sprinkles for Breakfast
 
Blue Jean Baby | Sprinkles for Breakfast
 
Blue Jean Baby | Sprinkles for Breakfast
 
Blue Jean Baby | Sprinkles for Breakfast
 

LA Doughnuts - Highland Park

And we are back with another stop on the National Doughnut Tour. Lauren and I have been to A LOT of doughnut shops in the Los Angeles Area. Basically every time she comes to visit me out here, we try a new one. But besides fonuts, we never feel like we have found something worth putting on the list. That is until we found Donut Friend. I am not going to lie to you - there are definitely some odd paintings of woodland creatures on the walls, but it's kind of what gives the shop it's charm. But once you get past the walls, you find that this is shop is filled with cool and interesting flavors, and an entire DIY donut section. That's right - a totally customizable donut! Check our whole experience out here. 

National Doughnut Tour | Sprinkles for Breakfast
 

Birthday Cake Truffles

Birthday Cake Truffles | Sprinkles for Breakfast

recently found a list of possible book titles for a book I wanted to write in college. My favorites included...

-  How to Guarantee Yourself a Spot in the Friend Zone

How Not to Flirt with Boys 

- How to be Single...Forever. 

- How to Avoid Relationships...Even if You Want One 

I thought dating in college was terrible - or that I was just terrible at it. But now that I am out of college, I realize it's not me that's the problem, it's dating. Dating is the problem. Let me tell you why...   
When I moved to NYC after college, I thought things would be different. People would be more mature now. For example, no one would be using their keg stand record as a pickup line - and on top of that, there was this whole new online dating world I had yet to tap into. I thought - this is great. A whole new way for me to meet people. And you always hear all these success stories about people finding love on these sites. "He was the first person I matched with" or "I talked to a few guys, but once I saw him, I knew." And yes, this does happen. I have seen it happen. It just hasn't happened to me. Not even close. I have been in the online dating game for two years now, and here I am...single as ever. 

Birthday Cake Truffles | Sprinkles for Breakfast

I have tried a lot of different things. And I have been on a lot of dates. I even took notes on this Ted Talk on how to hack online dating in order to increase my chances of finding love. It didn't work. I have been ditched, belittled, and lied to. And even when I think I found a nice one...something happens. It just doesn't work out. Dating is the absolute worst. I have so many stories I could share, and probably will share down the line, but I am going to wrap it up since this is already a pretty long rant. Just know, that if you are out there feeling terrible about yourself, or that there is no hope in sight - you are not alone AND you are not the problem. Dating is. Dating is the problem. And probably one day, when I do find someone, I will look back and laugh at this post and say something super cheesy like "All those bad dates were worth it because it led me to the person I was supposed to be with." And that's fine. But right now, it sucks. 

Now go make yourself some birthday cake truffles because they are delicious and way more reliable than any boy will ever be. 

Oh, and if you really want to know how to guarantee yourself a spot in the friend zone - give me a call. I am basically a trained professional at this point. 

Birthday Cake Truffles | Sprinkles for Breakfast

 

Birthday Cake Truffles

  • 1 large package of Oreos
  • 1 (8 oz.) package of cream cheese at room temperature
  • 1 teaspoon vanilla extract
  • 2 Tablespoons sprinkles + extra for decorating 
  • 1 lb. white melting chocolate
Birthday Cake Truffles | Sprinkles for Breakfast
Birthday Cake Truffles | Sprinkles for Breakfast

Directions

  1. Using a food processor, crush Golden Oreos until they resemble a fine crumble.
  2. In a stand mixer fitted with a paddle attachment, combine Oreo crumbs, cream cheese, sprinkles and vanilla extract. Mix on medium speed for 1 minute, and then on high speed until mixture is fully combined. 
  3. Prepare a sheet pan with wax or parchment paper. With a spoon, scoop out a tablespoon worth of dough and roll into a ball. Place on prepared cookie sheet and put in the freezer for 20 minutes.
  4. Put melting chocolate in a microwave safe bowl. Microwave the chocolate in 30 second increments, stirring after each heating, until it is melted.
  5. Once it is fully melted, use a fork to roll each ball in the chocolate. Make sure the ball is completely coated before returning it to the sheet pan.
  6. Let truffles sit until chocolate is dry. 
  7. Using a fork, drizzle melted chocolate on top of the truffles and add sprinkles. 
  8. Allow them to dry before eating. 
Birthday Cake Truffles | Sprinkles for Breakfast

Baking Essentials

There are a lot of different products out there, so it can be hard to know which ones are good and which ones are not. I am here to give you some insight on a few of my favorites. The list below highlights some items I use in the kitchen every single day. Everything from my Kitchen Aid mixer to my offset spatula - they all play a role in making my cookies and cakes the best they can be. But my new favorite item is Chic Wrap. The guys who created this stuff worked with commercial kitchens for years to create the perfect food wrap product. Now, they have left the industrial kitchen market, and found a way to bring this amazing stuff into your home. It is easy to use - it has this amazing safe metal cutting button - it is durable, and it keeps food fresh (which is the whole point to using plastic wrap). It is really so great. Actually, I love it so much, I decided to do a free giveaway on instagram so one of my followers can try this amazing stuff at home! All you have to do it tag two friends in the comment section, and your name is automatically entered to win! Go check it out!  

Baking Essentials | Sprinkles for Breakfast

Mint Chocolate Chip Cake Pops

Mint Chocolate Chip Cake Pops | Sprinkles for Breakfast

Happy Belated Mother's Day. I hope all the moms out there had a great day, because they deserve to be celebrated. Being a mom is hard. I know I get anxious thinking about whether or not I am a good enough mom to my dog - so I can only imagine how much pressure it is being a mom to an actual human being. It's definitely not easy. I was lucky enough to spend the day with my own mom. Even though she had just had her fourth round of chemo a few days before, she was a champion - like she always is. She was a little tired, but managed to hang out with us all day, watch the Clippers slaughter the Rockets in game 4, have dinner with us, and open presents. I also made her wear a "Mom in a Million" crown for a solid two hours. She was a trooper. And I love her for that. 

Anyway, back to today's recipe - Mint Chocolate Chip Cake Pops. I have always loved Mint Chocolate Chip Ice Cream, so I thought it would be kind of cool to make it into a cake pop. I tried to make the pops with a green inside (to mimic the traditional mint chocolate chip look), but it ended up looking pretty gross. So I went with a more chocolate approach, and they turned out much better. The inside is a minty chocolate cake with lots of mini chocolate chips mixed in, and the outside is a dark chocolate coating with some green white chocolate for a minty fresh look. 

Mint Chocolate Chip Cake Pops | Sprinkles for Breakfast
 

Chocolate Mint Cake Pops

Chocolate Cake

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

Buttercream

  • 1/2 stick butter, room temperature 
  • 1 cup powdered sugar 
  • 2 teaspoons milk 
  • 1/2 teaspoon vanilla 

you will also need

Mint Chocolate Chip Cake Pops | Sprinkles for Breakfast
 

Directions 

for the cake:

  1. Preheat the oven to 350°F and grease a 9 x 13" pan and line with parchment. 
  2. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined.
  3. Add eggs, buttermilk, coffee, oil and vanilla.
  4. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pan.
  5. Bake in preheated oven for 30 to 35 minutes for round pans, or until wooden toothpick inserted in center comes out clean.
  6. Let cake cool completely on a wire cooling rack. 

for the buttercream: 

  1. In a mixer fitted with a wire attachment, beat butter on high speed until light and creamy. 
  2. Put mixer on low speed and slowly add powdered sugar. Mix until combined. 
  3. Add vanilla and milk and put the mixer back on high speed. Beat until light and fluffy. 
Mint Chocolate Chip Cake Pops | Sprinkles for Breakfast
 

Assembly 

  1. Once the cake is cooled, use your hands or two forks and to crumble the cake into fine crumbs.
  2. In a large bowl, mix crumbs with 1/4 cup + 1 tablespoon buttercream, 1/4 teaspoon of mint extract and 1/4 cup mini chocolate chips. 
  3. Mix with hands or a fork until buttercream is fully incorporated. You want the mixture to be just moist enough to roll into balls. 
  4. Using a small ice cream scoop, scoop out a small amount of cake mixture and roll between cupped hands until you reach the desired round shape. 
  5. Put balls on a plate and cover with plastic wrap. Place in refrigerator for at least 2 hours.
  6. Place dark chocolate melting chocolate in a microwave safe bowl. (Make sure it is deep enough to submerge the entire ball in the chocolate). Microwave the chocolate in 30 second increments, stirring after each heating, until it is melted.
  7. Dip lollipop stick into chocolate and then into the middle of a cake ball. 
  8. Dip cake ball into the chocolate until it is completely covered. Hold it sideways over the bowl and rotate it and tap it so the excess chocolate comes off. 
  9. When the excess chocolate has dripped off, push the lollipop stick into styrofoam block to dry. 
  10. Once chocolate is dry, melt green chocolate in microwave safe bowl. 
  11. Place melted chocolate in pipping bag, with a small round tip.
  12. Over the bowl of green chocolate, drizzle lines covering all sides of the ball. Place back in the styrofoam block to dry.   
Mint Chocolate Chip Cake Pops | Sprinkles for Breakfast
 
Mint Chocolate Chip Cake Pops | Sprinkles for Breakfast
 

A Birthday Party for my dog

As we established last week with the Wags and Walks Cake, I really like dogs. And I know that everyone thinks that their dog is the best one, so I am not going to sit here and tell you that Olive (my French Bulldog) is the best dog in the world. But, I can say with confidence, my dog is way cooler than I am. Girls got four times as many followers as I do on instagram, she has been recognized on the streets in NYC from her pictures on the internet, and she literally stops people in their tracks because she is so darn cute. Oh, and did I mention, she quite possibly has the best resting bitch face of all time? If you don't believe me...scroll down.

Anyway, she turned two this week - so I thought it was appropriate to throw her a little party. It was nothing big, just a few close friends (my roommate, her dog and myself), some dog treats, a really cute party hat and a birthday cake. The cake itself is my Vanilla Vanilla Cake (aka human cake), so Olive did not get to eat it - but I did give her the dog bone cake topper to snack on. So she was pretty happy. Overall, the party was a success - and just another reminder that she is the coolest being (human or dog) that I know. 

Olive's Birthday Party | Sprinkles for Breakfast
 
Olive's Birthday Party | Sprinkles for Breakfast
 
Olive's Birthday Party | Sprinkles for Breakfast
 
Olive's Birthday Party | Sprinkles for Breakfast
 
Olive's Birthday Party | Sprinkles for Breakfast
 
Olive's Birthday Party | Sprinkles for Breakfast
 
Olive's Birthday Party | Sprinkles for Breakfast
 
Olive's Birthday Party | Sprinkles for Breakfast
 

Margarita Macarons

Margarita Macarons | Sprinkles for Breakfast

Happy Cinco De Mayo! I think it is so great that there is a day dedicated to celebrating Mexican heritage and culture, because obviously that is important. But let's be real - I am way more excited about the nachos. I will use any excuse I can find to stuff my face with nachos. So you better believe I am taking full advantage of today's celebration. But as much as I love nachos, I decided to use another Mexican classic as inspiration for today's recipe - the Margarita. These Margarita Macarons are the perfect combination of sweet and savory - a classic macaron shell filled with a tequila lime buttercream and topped off with a little corse salt to really give you that margarita flavor. There is definitely not enough tequila in this recipe to get you drunk - but I highly suggest eating them with a real Margarita (and a plate of nachos) on the side. And if you want to learn more about macarons, or get a more in depth description on how to fill them, check out our classic Vanilla Macaron post. Other than that, I hope everyone has a great day filled all the Mexican food you can possibly eat. 

Margarita Macarons | Sprinkles for Breakfast
 

Margarita Macarons 

Macaron Shells 

  • 1 1/2 cups powdered sugar 
  • 1 cup + 2 tbs almond flour 
  • 3 eggs whites 
  • 1/2 cup sugar 
  • Green food coloring
  • Salt 

Tequila Lime Filling

  • 1/2 cup unsalted butter, room temperature 
  • 1 1/3 cup powdered sugar 
  • 1 teaspoon lime juice 
  • 1-2 teaspoons lime zest
  • 1 tablespoon tequila
  • 1/8 teaspoon salt 
Margarita Macarons | Sprinkles for Breakfast
 

Directions 

for the shells: 

  1. Preheat oven to 325 degrees. 
  2. Prepare a pipping bag with a round tip with about a  1/4" opening (wilton tips #9, #10 and #11 should work) and a baking sheet lined with parchment paper. 
  3. In a medium bowl, sift almond flour and powdered sugar together. Set aside. 
  4. In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks. 
  5. Lower the mixer's speed to medium and add sugar. 
  6. Put mixer back on the highest speed and beat until stiff peaks are formed.
  7. With the mixer still on high speed, add food coloring a few drops at a time until you get desired color. 
  8. Take bowl off of mixer and add almond flour/sugar mixture. 
  9. Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready. 
  10. Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest of the batter with saran wrap.  
  11. Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out.
  12. Add a sprinkle of coarse salt on top of each macaron. 
  13. Repeat the process with remaining batter.
  14. Let macarons rest for 30 - 45 minutes, or until they form a skin. 
  15. Bake for 10-12 minutes, or until they are set. 
  16. Let cool before peeling them off parchment paper. 

for the filling: 

  1. In a stand mixer with a whisk attachment, cream butter on high speed until light and smooth (about 5 minutes). 
  2. Reduce the speed to low and add powdered sugar. Mix until fully incorporated.
  3. Add lime juice, zest, tequila and salt and mix on high speed until light and fluffy (2-3 minutes).  
Margarita Macarons | Sprinkles for Breakfast
 

Assembly 

  1. Peel macarons off parchment paper and pair them according to size. 
  2. Fill a piping bag fitted with a round tip (wilton tip #6 or #7 should work) with buttercream and pipe a dollop on one half of a pair of cookies. 
  3. Sandwich cookies together. 
Margarita Macarons | Sprinkles for Breakfast
 

Wags and Walks Gala Cake

I recently came across a quote on pinterest that said "The more I learn about people, the more I like my dog." Some people may think this is just a funny saying, but for me, it is real life. People suck sometimes. They lie, they steal, they cheat, and sometimes they are just plain mean. But dogs are a different story. Dogs will love you no matter what. They don't care what you are wearing, or how much money you make - all they care about it that you love them (and feed them regularly). So I think it is really rude when people abuse or neglect their dogs. I just don't understand how you could do something like that to such a lovable creature. That's why I was so happy when Wags and Walks in Los Angeles asked me to make a cake for their annual Gala. Wags and Walks is a wonderful organization that rescues neglected dogs and helps them find their forever homes. You should check them out, and if you are in the market for a dog definitely give them a call. I have a friend who recently adopted her dog through this organization, and I think she would tell you it was one of the best decisions of her life.

The cake we made for the gala is a two tiered Vanilla Vanilla cake with fondant paw prints and a fondant puppy cake topper! Happy Friday everyone! 

Wags and Walks Dog Cake | Sprinkles for Breakfast
 
Wags and Walks Dog Cake | Sprinkles for Breakfast
 
Wags and Walks Dog Cake | Sprinkles for Breakfast
 
Wags and Walks Dog Cake | Sprinkles for Breakfast
 
Wags and Walks Dog Cake | Sprinkles for Breakfast
 

Confetti Oreos

Confetti Oreos | Sprinkles for Breakfast
 

I like Oreos. I would even go as far as to say they should be a staple in any American Household. They are great in packed lunches, go well with milk or peanut butter, and can be used in numerous sweet and delicious recipes. (See Buzzfeed's  22 Mouthwatering ways to Eat An Oreo for reference).  Overall, Oreos are great. They are milk's favorite cookie for a reason. But, if I am being honest, which I always like to be honest with you guys, I think the Golden Oreo is better than the original. I know they were only introduced in 2004 (so they are still kind of new), but unlike some of Oreo's other flavors (cough Banana Split cough) they have stuck around - and that is because they are GOOD. I know saying something is better than the original is serious business - but I am confident with my decision and I am sticking with it. I like Golden Oreos better. 

Confetti Oreos | Sprinkles for Breakfast
 

In other news, I have been doing some market research lately (pinterest), and I have discovered that sprinkles make everything better. They just make everything cuter and feel more festive. And they just make me happy (as you probably could have guessed from my blog named). So I decided to take some Golden Oreos and give them a little Sprinkles for Breakfast makeover. This recipe is super easy, and does not require any kind of skill (or oven). Basically, they are the perfect accent to any party because you can customize your colors any way you want - and they are adorable! And I guess, if you want, you can use regular Oreos too - but I stand by what I said, and I really think you should give the Golden Oreo a try. 

Confetti Oreos | Sprinkles for Breakfast
 

Confetti Oreos 

  • 1/4 pound melting chocolate (we used pink and blue
  • 20 Golden Oreos 
  • Sprinkles 

Directions 

  1. Place wax or parchment paper on a flat work surface.
  2. Put melting chocolate in a microwave safe bowl. Microwave the chocolate in 30 second increments, stirring after each heating, until it is melted.
  3. Dip each cookie halfway into the chocolate, coating the back and front evenly.
  4. Lightly tap the cookie on the rim of the bowl to get off any excess chocolate.
  5. Place cookie on paper and add sprinkles.
  6. Repeat this process with the rest of the cookies and let them cool on the paper until the chocolate is completely hardened. 
Confetti Oreos | Sprinkles for Breakfast
 
Confetti Oreos | Sprinkles for Breakfast