Crispy Gingersnaps

Crispy Gingersnaps Yield: 48 -50 pieces

2 1/4 cups flour                              1 t. baking soda

1 cup light brown sugar                   1 t. ground ginger

3/4 cup vegetable shortening           1 t. cinnamon

1/4 cup molasses                            1/2 t. cloves

1 egg                                              1/4 cup sugar

1. Preheat oven to 375 F. Lined cookie sheets with parchment paper

2. In a large mixing bowl place about half of the flour.

3. Add the brown sugar, shortening, molasses, egg, baking soda, ginger,cinnamon, and cloves.

4. On medium speed, beat the mixture till thoroughly combined, scraping the sides of the bowl occasionally. beat in the remaining.

5. Shape dough into 1-inch balls. Roll the balls 2 inches apart onto ungreased cookie sheets.

6. Bake for 8-10 mins. Alternate the cookie sheets. Cool on cookie sheets for 1 minute

7. Remove cookies and cool on wire racks.

Parchment paper can be brought at the grocery store

HAPPY BAKING!!!!!!!!!!!!

How To Fix A Cake Disaster (Sassy Girl Desserts)


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fall cake

Hello Everyone,

Today’s post is about how to fix a cake disaster when it’s leaning to one side like a leaning tower of Pisa. It’s very frustrating and embarrassing when you have friends coming over or for a last-minute party. In my post Fall Rustic Cake I actually added in 1 tablespoon too much butter, the recipe called for 7 tablespoons of butter. You will learn how adjust the height of the cake and how to make pretty handmade decorations, believe no one will notice.

First, make a batch of your favorite, Vanilla Buttercream. If you never used a pastry bag take a look at my post on Cookie Decorating this post will teach you on how to prepare a disposable bag with a coupler or a coupler is not neccessary to decorate a cake. To make the gum paste daisies take a look at this post, on How To Make Gum Paste Daisies Cupcake Toppers.

Let’s Begin:

Cake                                                         Revolving Cake Stand

Cake Leveler or Tip #12, 789                    Gel Paste Color ( your choice)

Large Angled Spatula                                 Featherweight Bags or Disposable Bags


1. Photo 1 & 2 (Filling Between Layers)- After slicing the cake, it was extremely soft in this photo I took the best layer and made it my bottom by flipping it over. I didn’t have any cake boards, I placed a piece of wax paper on top of the cake so it wouldn’t stick to the plate underneath. Look on Wilton site, it has a very good tutorial on how to hold a pastry bag. I used tip 12 to pipe a ring of frosting with a medium consistency. Hold the bag steady from the outside edge of the layer. This will help prevent the filling from seeping out.

2. Photo 2 –  After turning over the layer, I piped a circle of icing around the cake layer, and add more icing. I used a large angled spatula to spread out the icing and gently push it from side to side (I apologize, I should have had a photo of icing the cake w/ the first layer). If you prefer within the circle of icing you can add your favorite preserves, pudding, or more icing and place seasonal fresh fruit on top.

3. Photo 3– One of my layers cracked, I gently put it back together for one of the middle layer and kept on icing.

4. Photo 4 – With a large angled spatula place a large amount of icing on the center of the cake top.(As noted in my first post I made 2 8 x 2 cakes). To keep crumbs from showing on the finished surface, I did a crumb coat by adding a small amount of icing to seal in the crumbs.

5. I prefer, to crumb coat my cakes and putting them in refrigerator for 30 minutes. After I take it out add more icing to the top then to the sides. Smooth the sides by holding spatula upright against the side of the cake. Slowly turn the revolving cake stand with the back of the spatula on the cake surface. Return excess icing to the bowl.

6. Smooth the cake top once more. Optional: even it’s not necessary I like to dip my spatula in hot or boiling water, to get a smooth flat surface then place the cake back in the refrigerator.

7. I wanted to wanted achieve a woodland look, I made the cake in a rustic fall look with yellow gum paste daisies, this is a 4-layer cake. This cake was made from a cake box not scratch.

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In the above photo, I placed the decorations on the left side which was the lop-sided -part of the cake. It’s hard to believe that this cake look lop-sided, huh?

Checkout my post on how to bake a box cake 


How To Make Fondant Eiffel Tower Cupcake Toppers




Never been to Paris, but it’s on my to do list. Many of my friends have been to Paris, and this is what I have gather ” that a day in Paris is a lifetime in Eternity!”

Paris is known for theie many wonderful site such as the Eiffel Tower, the Arc of Triumphe which commemorates Emperor Napoleon’s Victories, Pontneuf one of the oldest and famous bridges in Paris, as well as other top landmarks. But to be honest I wouldn’t go there for the landmarks I would be more interested in the shopping, food and desserts.

Paris, France is known for one of the world’s best desserts such as french macarons, fruit tarts, velvety smooth chocolate truffles, chocolate eclairs, petite fours, croissant isophan ( a croissant sprinkled with candied rose petals and filled with rose pate) and let’s forget their buttery cookies; just to name a few sweets.

Since I’m am unable to go Paris today I decided to bring Paris to me and you. These are so cute and adorable which are is very easy and fun to make. Just make that your air conditioner is on because if the air is hot in your kitchen the fondant would be to soft to handle. I brought my stamps from Michaels Arts and Craft store. Instead of using food color to paint there stamps I found a much easier method that won’t stain your hands and clothes; I decided to use edible food markers. Just make sure before and this project use warm and soapy water to wash the stamps, let it dry completely.

Start with a delicious batch of my favorite Vanilla Cupcakes. Finish the cupcakes off with this creamy and delicious Vanilla Buttercream Icing.


White rolled fondant

Eiffel tower and mini heart shape rubber stamp

2 1/2 inch circle cookie cutter

Gum paste storage board (Wilton) 

9 inch rolling pin

Red and Black Edible food markers

Disco Dust Clear Violet

Small paintbrush

1. Last week I did a post on How To Make Baby Fondant Toys Cupcake Toppers. I demonstrated how to roll out fondant use that same method for this tutorial.

stamping w/ red & black markers


2. After you rolled out your fondant use your black or red food markers first and hold the marker at a 45 degree angle and color into the pattern on the stamp; as I did in the above photo.



3. After you stamp the fondant use a round cookie cutter and place the toppers underneath of the gum paste storage board so it can dry completely for 2-3 days. Please pay close attention to the heart if u notice it’s a little offset that happen because I didn’t press hard enough. Then I had the audacity to cover it up, by color it in oops silly me, just make sure you press it in gently.

4. After your fondant topper has dried completely, lightly dust the topper with disco dust (optional); gently place the topper on the buttercream icing and enjoy.







How To make Baby Toys Fondant Cupcake Toppers


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Baby Shower cupcakes

I’m super excited to share with you how to make these little treats for your best friend or sister’s baby shower. There are super cute and fun to make with a few handy tools this project is easy for any amateur baker or hobbyist. I’m always in Michaels Craft Store, I recently purchase rubber stamps which cost about $1.00-$14.99; instead of purchasing texture mats which a little bit more money I decided to grab a few of the $1.00-$1.50 rubber stamps to use in this project. Michaels keep the $1 stamps in a bin or near the checkout counter. Before each use of the stamp you warm soap water and let it dry completely. WARNING: WATER & HEAT IS FONDANT’S ENEMY! As you can see I did shapes of teddy bears, ducks, bottles, button, and a pretty daisy.

Before we begin, you will need a batch of your favorite  Vanilla Cupcakes, if you do not know how to make and bake cupcakes, just checkout my post on Cupcake Decorating 2. After your cupcakes cool you’ll need a batch Buttercream Icing with your favorite gel paste color if you choose to color your icing


Pink color Fondant or your favorite color

Michaels OR any craft store – rubber stamps

2″-2 1/2″ baby shower cookie cutters

Gum Paste storage board

9 inch roller with pink guide rings

1 Tablespoon of each: cornstarch & powder sugar

small strainer

Disco Dust clear violet (optional)

Lets Get Started:

1. First, sprinkle your work surface with cornstarch mixture in a strainer; then rolled out your fondant 1/16 thick

rolling fondant 2

2. Stamp with a rubber stamp all over the fondant’s surface

stamping fondant

3. Cut out shapes with cookie cutters

baby shower cutouts

4. Place shapes inside of a gum paste storage board let the shapes dry for 2 days completely. Working with fondant in the summer is the WORST because of the humidity be sure to turn on your air conditioner.

5. After your shapes dry completely, (optional) dust your shapes lightly with the disco dust to give it a bling effect before placing onto the cupcakes.

6. Now it’s time for the fun part. If you’re unsure on how to use a pastry bag checkout my post on cookie decorating basics. My post on Cupcake Decorating part 3 explains the different types of tips used to iced cupcakes.

7. After you iced your cupcakes, carefully place your baby icon pieces on your sweet treats.



Strawberry Cheesecake Ice Pops




What’s rich, creamy, decadent, and delicious and we don’t mind allowing this it to go to our hips? Strawberry Cheesecake. This frozen treat reminds me of the show call  “Golden Girls” which aired from 1985-1992. About four older women living together, one of the characters was played by Betty White. Whenever they problems they always have a slice cheesecake with a cup of coffee: why they got stood up, why did Dorothy married Stan,or had a bad day at work. If many of you have seen this show then you know exactly what I’m talking about, this still my one of my most favorite shows. If you ever get a chance you should watch it, it’s very funny especially Sophia.

This frozen treat is not as heavy as a New York style Cheesecake, but it’s light, creamy, sweet, and very refreshing so it won’t go to your hips. If you like you can use raspberries or blueberries instead.

Strawberry Cheesecake Ice Pops

Yield: 6 pops

2 cups fresh strawberries

1/2 cup sour cream

1/4 cup sugar

2 t. fresh squeezed lemon juice

1/2 t. real vanilla extract

1/4 cup coarse graham cracker crumbs plus 2 graham cracker cookies for garnish


1. Place sliced strawberries in a blender and puree until smooth. Pour through a fine-mesh strainer into a large bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids.


Whisk in the sour cream, sugar, lemon juice, and vanilla.

2. Add in the 1/4 cup graham cracker crumbs.


3. Spoon the mixture into the ice pop molds. Sprinkle crumbs around the base of each pop for garnish. Freeze for at least 6 hours or up to 1 week.


4. To unmold the pops, run hot water over the outsides of the mold for a few seconds, then gently pull the sticks.

Stay Cool,

Marjorie D.

Oatmeal Raisin Cookie Gelato


cookie 2

Were so used to Oreos cookies and cream ice cream, so I’m presenting you with something a little different today it’s Oatmeal Raisin Cookie Gelato. This is a very delicious frozen treat; it’s like taking one cookie with a scoop of vanilla ice cream (with a hint of cinnamon) then topping it off with another cookie. The only difference here is vanilla gelato with crumbled oatmeal cookies mixed in it’s yummy even I can’t stop eating it. Confession: I had some for breakfast…oops!


1 batch of Gelato de Crema

1/4 t. pure vanilla extract

2 t. ground cinnamon

1 c. crumbled oatmeal cookies, frozen

1. Make gelato de crema and chill.

2. Gently whisk the vanilla and cinnamon into the base. Pour the mixture into the container of an ice cream machine and churn according to the manufactures instruction.

3. Add the crumbled oatmeal cookies 5 minutes before the churning ends. Transfer to an airtight container and freeze for a least 2 hours before serving.

Stay Cool!

Oatmeal Raisin Cookies

2 sticks of butter                                       1 1/2 c. flour

1 c. light brown sugar                               1 t. baking soda

1/2 c. sugar                                               1 t. cinnamon

2  large eggs                                             3 c. Quaker oats ( never quick oats)

1 t. pure vanilla extract                              1 c. raisins

1. Preheat oven to 350.

2. Cream together butter and both sugars until creamy, on medium speed. Stop the machine and scrap down the sides of the bowl.

3. Add eggs and vanilla.

4. Add dry ingredients, mix well. Stop the machine and scrap down the sides of the bowl. Stir in oats and raisins

5. If not using right away place in the refrigerator until you’re ready to use it or place in the freezer in an airtight container for 3 months. Just thaw it out  for 20-30 minutes before using.

6. Bake for 10-12 on ungreased cooking sheet or lined with parchment paper; until edges are lightly brown and slightly dry in the middle. Cool for 1 minute on the baking sheet.

Happy Baking!


NYC’s Favorite Frozen Yogurt Shops


16 Handles. New York City’s hot spot for a frozen treat on a scorching hot day. This is my #1 favorite frozen yogurt shop here in NYC; 16 handles has over 20 locations throughout Manhattan; as well as in Brooklyn, Queens, & other parts of New York State.

I normally go to the one that’s located on 6th Avenue and 12th Street, a few blocks from 14th street Union Square. My experience was superb, when you first walk in the staff tells each and every customer ” Welcome to 16 Handles”. My handler was Nate, who has a fun, loving and warm personality. He was standing in the back by the yogurt machines, he told me whatever flavor I would like to try, he would offer me a sample; my first taste was the Tahitian Vanilla mmm.. good made with real vanilla beans it’s worth the trip! Mint Chocolate Chip with real mint & chocolate chips, and the best flavor is their Mango Sorbet it’s like eating a over ripe mango you just picked from the mango tree in Jamaica. Also check out the Berry Medley it’s very refreshing; and don’t forget the toppings: fresh fruit, candy, decadent sauces, & fresh vanilla whip cream.

16 Handles offers nonfat and low-fat yogurt,  2 flavors that are sugar-free always, and sorbet. Throwing a birthday party 16 handles offers frozen yogurt cakes too.

Hot spot in NYC



2. Red Mango. My 2nd favorite location for frozen yogurt and smoothies.

When you enter into their stores the staff will hand to you three small sample cups for you to pick and choose the flavor you prefer. I tried the Caribbean Coconut, it has a rich and creamy flavor; it reminds me of being on a cruise in the islands. The Dark Chocolate is the most delicious chocolate I have ever had it taste sooooo goood! It’s made from Belgium chocolate, it’s like eating a rich dark chocolate cupcake with dark chocolate frosting yum! My flavor was the Lemonade belivee it or not it wasn’t tart at all, it’s sweet and creamy, my most favorite flavor is the White Peach,  the flavor is sweet and juicy; it reminds me of sitting on a porch in Georgia. Their yogurt is rich in calcium, protein, and has live active cultures, along with tasty fresh and dry toppings.



This is a frozen yogurt wheel, just like “wheel of fortune”  so you can win prizes for either a free yogurt or get an extra discount. Just another way to pull in consumers on Scorching Hot Day!

3. Brooklyn Ice Factory. I first heard about this place about 2 years ago Food Network’ show “Unwrapped” with Marc Summers. Marc said it was one of the best ice cream shops here in Brooklyn, but every time I went the line was out of the door. On July 4th, after having lunch with a very good friend, Janelle B., we to the Promenade. It’s a very beautiful walk way that over looks the South Street Seaport, Wall Street, Statue of Liberty, Governors Island, Brooklyn and Manhattan Bridges, and etc.

As I said earlier the line is always out the door, once we finally got in, the young lady behind the counter was extremely polite, the Brooklyn ice cream factory makes their own ice cream from scratch which is always a good thing. The sample of the day was Blueberry Chip and Raspberry Chip: the raspberry wasn’t all that, but that blueberry chip was super tasty. I also sample their Peaches n’ Cream, very light, creamy when I go back I will get that scoop. One scoop cost $4.00 but it’s worth it cause it made from scratch,  you can also purchase packed pints, milkshakes and sundaes.

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The Brooklyn Bridge

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We were lucky the line is usually longer than this.

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4. Pinkberry. Is more of a sophisticated, trendy place for those who want a little different every now and then. Pinkberry’s tart. frozen yogurt has a huge “groupie following”. Their yogurt is made with nonfat milk and other live cultures which produces a sweet and tangy flavor. Out of their flavors my choice was their peanut butter, very delicious and creamy all I needed was some grape jelly syrup to go on top.


Pinkberry Menu


5. Yogonyc. New York City’s first yogurt shop on wheels is call YOGO. Whether you’re out shopping on 34th street, in the middle of Times Square, Financial District, or out with friends you are guarantee to see this big pink truck on wheels. Before NYC was flooded with food trucks this was the only truck serving something healthy on the go.

YOGO serves two types of yogurt only tart and vanilla. The tart has a citrus taste and the vanilla is creamy. YOGO yogurt has low cholesterol, low sodium, nonfat, gluten-free, and source of protein. Heavy on the toppings. from fresh berries, chocolate, coconut, candy, rainbow and chocolate sprinkles, and etc. Small cost $4.00, Med $ 6.00, & the Large $8.00. But it’s worth it!



Blueberry Muffin Ice Cream


Blueberry 3




Greetings Everyone

Today Is National Blueberry Muffin Day. I could have baked a special dessert filled with fresh blueberries, but I didn’t want to be standing in no hot kitchen here in NYC. So I decide to make something a little different, Blueberry Muffin Ice Cream. Your’e probably saying to yourself what the heck? But no it’s actually taste really really good I swear by it. Just make sure you use fresh blueberries not frozen and if you have the time to bake your own muffins, you can purchase the muffins from your local bakery.


1/4 cup superfine sugar                              2 egg yolks

2 cups whole milk                                        2 blueberry muffins, crumbled

2 t. pure vanilla extract                                1/4 cup of fresh blueberries

1 cup heavy cream, chilled

1. In a saucepan, blend the sugar into half the milk, then warm through until the sugar has dissolved. Stir in the vanilla and let cool.

2. Beat the cooled milk, in with the rest of the milk along with the heavy cream, egg yolks, and crumbled muffins. Pour into an ice cream maker and process following the manufacturer’s directions. Churn for 30 minutes or until almost firm, stir in the fresh blueberries, and transfer to a freezer container. Freeze for 15 minutes before serving or until required.

3. Stir in fresh blueberries 5 minutes before the churning is completed. Transfer to an airtight container and freeze for at least 2 hours before serving.

4. Store the ice cream in the freezer for up to 3 months. Take it out 15 minutes before serving to soften.



Frozen Fruit Cupcakes


Our childhood treat is going to be around for a very long time. For the past 5 years Food Network have been featuring “Cupcake Wars” where ametuer and professional bakers compete for $10,000. But in order to win, they had to chose outrageous ingedients from the judges table that should never be baked inside of any cupcakes; ingredients like wasabi, chicken, avocado, plantain, figs, lavender, tomatoes, and etc.

Cupcakes have become a staple to every household around the world. This special treat is going to be around forever!! In this post I wanted to do something a little different, I just didn’t want to bake a cake inside of a sugar cone, then topped it off with ice cream, whip cream, and maraschino cherry on top. This frozen fruit cupcake is made with fresh, ripe, sweet, fruits. A very light and refreshing dessert that will cleanse the palate.

frozen f. cupc

Yield: 12 servings

1 small lemon

2 cups buttermilk

1/2 c sugar

1/8 t. salt (pinch)


View original post 208 more words

Fruit n’ Fireworks


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Fruit n' Fireworks

Happy 4th Everyone!

Sorry I’ve been away for so long, but now I’m back for good. One of my Favorite time of the year is July 4th. I look forward to Macy’s Firework here in New York and it’s a spectacular show to see. The technology they use is amazing! From stars, planets, and different types of shapes.

This dessert will truly make you like a star this 4th at your party. This dessert won’t keep you in the kitchen all day, you will have still have time to entertain. This is a no bake, refreshing treat you can serve this before or after they eat; all you need is fresh blueberries, strawberries, H20melon, white and blue candy melts or Wilton’s Candy blue Candy Colors set.

Use a metal star shape cookie cutter if you don’t have one plastic is fine. I didn’t have any silver stars edible glitter so I used  silver disco dust.


2 packs of white and blue candy melts enough 30-35 strawberries

Wilton’s Candy Colors Set

silver edible glitter

fresh fruit blueberries, strawberries, and watermelon

waxed paper


1. Dip strawberries 2/3 deep in melted white candy. Chill on wax paper-covered cake board until firm. Actually, I used toothpicks and dipped it in the stem of the strawberries and turn it upside and place the pick in a styrofoam block.

2. Melt blue chocolate or use blue candy color in the white candy melts. Dip strawberries 1/3 deep in melt blue candy. Immediately sprinkle with edible glitter. Chill until firm.

3. Cut watermelon into 3/4 in. thick slices. Cut stars using second smallest or third cutter from the set. Place blueberries, watermelon stars and strawberries in a serving dish.