Heart Baking!!

Here is another great way for a desert.

Why not try it and place your own filler.

Happy Baking....VQ

More Baking!!!

What a clever idea.....Something different than the pop cakes.

I so would love to try this out. 

Happy Baking.....VQ

We love our Pets...

One of my lovely friends Barb shared this photo.

How Beautiful....Just priceless.

I so want to give him the entire tray....

B E A U T I F U L

Fussie and Stitching....

Cupcakes with the inspired fussie cutting Technic....So Creative...

Now how about these Cupcakes with the stitch inspiration.

Such cleaver lady....Well done and keep those cupcakes rolling.

Happy Baking....VQ

Love Cupcakes..!!

Look at what I found....Oh my goodness...

We will have to attempt to make these for our Beautiful Vintage Chicks on their Birthdays.

I would of never have thought of this.

They look amazing and very Yummy. Such as same to eat them...lol

Thank you for sharing....

Happy Baking....VQ

Crescent In The Oven....

Here is the receipt for you all.

Ingredients

4

oz cream cheese (half of 8-oz package), softened

1/4

cup hot sauce or red pepper sauce

2 1/2

cups chopped cooked chicken (1/2-inch pieces)

1

cup shredded Monterey Jack cheese (4 oz)

2

cans (8 oz each) Pillsbury refrigerated crescent dinner rolls

1/3

cup crumbled blue cheese

Steps

Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.

Unroll both cans of dough; separate into 8 rectangles. On greased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. (Dough will overlap; half of each rectangle will hang over edges of cookie sheet. Dough ring should look like a sun.)

Spoon cream cheese mixture on the half of each rectangle closest to center of ring. Top with blue cheese crumbles.

Bring each dough rectangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Maltesers Time...

For those days when you get out of the bed with a strong desire of making something sweet for that special someone, or you just want to relax in the kitchen, we want to share with you this elegant cake you can proudly take even to a party to your friend’s house.

You will need:

- 3 eggs, lightly whisked;

- 1 tbs milk, extra/;

- 50g (1/2 cup) cocoa powder;

- 75g (1/2 cup) plain flour;

- 95g (3/4 cup) malted milk powder;

- 115g (3/4 cup) self-raising flour;

- 125g butter, chopped;

- 185ml (3/4 cup) milk;

- 185g butter, extra, at room temperature;

- 200g (1 cup, firmly packed) brown sugar;

- 345g (2 1/4 cups) icing sugar mixture;

- 465g Maltesers.

For the Ganache:

- 300g dark cooking chocolate, finely chopped;

- 125ml (1/2 cup) thickened cream;

- 30g butter.

Directions: Take a round cake pan and grease it with butter, then take the baking paper and line it’s base and side. 

Preheat the oven at 160 C. Place together in a bowl the brown sugar, butter and milk,and melt all stirring continuously

until the mixture is smooth. Put in the cocoa powder and the flower and whisk everything in, add the egg and whisk again. Pour mixture into the round pan and bake for about 55 minutes. To check if it is done, insert a skewer into the middle of it, if it comes out clean then it is done. Take the pan outside the oven and leet it to cool completely. Moving to the ganache, take the cream, butter and chocolate and melt them stirring continuously until the mixture becomes smooth. Take the extra butter and beat it with an electric beater until creamy and pale, put in the malted milk powder, the icing sugar and extra milk and continue beating until fluffy. Finally, add 1 ½ tbs ganache and beat. Set aside the rest of the ganache until it gets thick, spreadable and glossy. Cut the cake in four layers horizontally using a serrated knife, set the base of the cake on a platter and spread over it ⅓ of the icing. Continue with the next layer of cake and the icing two more times and stop with the last layer of cake. Now put the cake in the fridge for cooling for about 1 and a half hours. Take the cake out and spread the ganache over it and decorate with Maltesers, or any other chocolate candies you like.

Le Paris

Oh how sweet are these biscuits. I am going to let you all in a little secret.

The Vintage Queen is in the process of learning how to decorate Cakes and Biscuits.

There is alot of eating going on at the moment.....lol

But Shhhhhhhhhhhhhhh your not suppose to know....lol