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with sprinkles on top archives march 2017 february 2016 december 2015 november 2015 october 2015 september 2015 august 2015 june 2015 april 2015 march 2015 february 2015 january 2015 2014 december 2014 november 2014 october 2014 september 2014 august 2014 july 2014 june 2014 may 2014 april 2014 march 2014 february 2014 january 2014 2013 december 2013 november 2013 october 2013 september 2013 august 2013 july 2013 june 2013 may 2013 april 2013 march 2013 february 2013 january 2013 2012 december 2012 november 2012 october 2012 september 2012 august 2012 july 2012 june 2012 may 2012 april 2012 march 2012 february 2012 january 2012 2011 december 2011 november 2011 october 2011 september 2011 august 2011 july 2011 june 2011 may 2011 april 2011 march 2011 february 2011 january 2011 2010 december 2010 november 2010 october 2010 september 2010 august 2010 july 2010 june 2010 may 2010 april 2010 march 2010 february 2010 january 2010 2009 december 2009 november 2009 october 2009 september 2009 august 2009 july 2009 june 2009 may 2009 april 2009 march 2009 february 2009 january 2009 2008 december 2008 october 2008 september 2008 about contact visual index breakfast bars & brownies birthday cakes breads & biscuits cakes candies & cake pops cheesecake cookies cupcakes disney everything else gluten-free holiday treats novelty pies reviews everything else alphabetical list favorites icing recipes ideas links faq subscribe mar 26 2017 hiatus categorized as miscellaneous hello to the two readers i still have left! it’s been a hundred years since i’ve updated this blog. i’m finally giving up the fight and declaring a hiatus. i’m not sure when i will return to baking and blogging, but my time away is going to continue (for now). as a result, i will only be responding to comments, emails, and inquiries sporadically. thank you for a very fun 8+ years of all things sweet! share on facebook share on twitter share on pinterest no comments add a comment link to this post email a friend feb 05 2016 fleur de lis cookies categorized as cookies , mardi gras i bet you thought i had given up on this blog. i kind of thought the same thing. i’ve been debating whether or not to take a very long hiatus — or whether to keep my beloved blog limping along. i’m choosing to keep it limping along. i just love it too much and don’t want to say goodbye just because i’m in a ridiculously busy season of my life. so you can expect the once-every-couple-months post, but that may be about it for a while! full time job, baking hobby, social life — i’ve found that i can’t keep all three going strong! but i’ll continue to try! mardi gras is next tuesday (the 9th, for those of you date-minded people). the midwest isn’t big on mardi gras, but i try to make something each year to celebrate. this year i took the easiest possible way out (read: no king cake!) and made sugar cookies. if you are a new to decorating with royal icing, here are some helpful tips and links: i used my grandma’s sugar cookie recipe, which is listed below. another good cut-out cookie recipe can be found at bridget’s wonderful bake at 350 . i used a royal icing recipe from annie’s eats , which is listed below. if you are new to decorating with royal icing, please visit this post by annie’s eats , which will teach you about outlining and flooding. bake at 350 is also a great resource for cookie decorating and ideas (i love bridget’s book, too!). here are the specifics on how i made these cookies: i used a fleur de lis cookie cutter. i don’t remember where i bought it. i outlined and flooded the cookies with plain white icing. easy peasy, right? then i decorated the cookies with green, yellow, and purple sugar. simple dimple, right? that’s it. clearly i did not step up my game for these! one thing to note — the colors from the sugars may bleed into the icing. so if that bothers you (heyyy, fellow type-as!), make and decorate these as close to your serving time as possible. omi’s sugar cookies print recipe 1 cup butter 1 cup sugar 1 large egg 1/2 teaspoon salt 3 cups flour 1 teaspoon baking soda 1/2 cup sour cream 1 teaspoon nutmeg beat butter and sugar. add eggs, sour cream, and nutmeg. add dry ingredients gradually. chill the batter overnight or for at least 4 hours. roll out dough and cut with cookie cutters. bake at 350f until golden (in true fashion, my grandma didn’t give a specific baking time. i baked the cookies for about 8 minutes). my fleur de lis cookies were huge — so if you want a lot of these cookies, double or triple this batch of dough. it all depends on how big your cookies are. white royal icing 4 cups powdered sugar, sifted 2 tablespoons meringue powder 5 tablespoons water directions: combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). transfer the contents of the mixing bowl to an air-tight container. this will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. add water a very small amount at a time and stir by hand until fully incorporated. continue until the icing has reached a consistency appropriate for piping. note : i made two batches of this icing because my cookies were so big. share on facebook share on twitter share on pinterest 1 comment add a comment link to this post email a friend dennis elmer (dad) - february 8, 2016 - 1:26 am happy to see a post – i have missed your creativity! love, dad reply cancel dec 22 2015 malted milk cupcakes categorized as chocolate , cupcakes , malted milk i’ve had these gigantic malted milk balls in my cupboard for months and never knew what to do with them. i mean, yeah, eating them was an option. but look how pretty they are! too pretty not to use in some baking project! so, google to the rescue! of course malted milk cupcakes exist. because why not? malted milk cupcakes recipe source: tracy’s culinary adventures print recipe 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup malted milk powder 6 oz unsweetened chocolate, finely chopped 1/2 cup unsalted butter 1/4 cup canola oil 1 3/4 cups whole milk, at room temperature 3 large eggs, at room temperature 2 teaspoons vanilla extract for the frosting: 12 oz milk chocolate, finely chopped 1 cup malted milk powder 1 cup heavy cream 1/2 cup (1 stick) unsalted butter, at room temperature plus malted milk balls to garnish. 1. preheat oven to 350 f. line muffin pans with paper liners. 2. in the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, salt, and malted milk powder. whisk until well combined. 3. add the chocolate and butter to a microwave-safe bowl and microwave in 30-second bursts on 50% power, stirring in between each, until the mixture is melted and smooth. stir in the oil until combined. 4. add the chocolate mixture to the bowl with the dry ingredients, along with 1 cup of the milk and beat on low speed until combined, stopping to scrape the sides and bottom of the bowl once or twice. 5. in a measuring cup, whisk together the remaining 3/4 cup milk, eggs, and vanilla. pour half of this mixture to the mixer bowl and beat on low speed until incorporated then add the second half and beat again on low speed until everything is combined (scraping the bottom and sides of the bowl as necessary). 6. divide the batter evenly among the liners, filling each about 3/4-full. bake for about 20-24 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. remove the pan to a wire rack and let the cupcakes cool for a few minutes, then remove them to the rack to cool completely. to make the frosting: 1. add the chocolate to the bowl of your stand mixer. in a small saucepan whisk together the malted milk powder and heavy cream. set the pan over medium heat, and stirring almost constan

URL analysis for withsprinklesontop.net

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Whois Information

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Domain Name: WITHSPRINKLESONTOP.NET
Registry Domain ID: 1612954273_DOMAIN_NET-VRSN
Registrar WHOIS Server: whois.dreamhost.com
Registrar URL: http://www.DreamHost.com
Updated Date: 2019-07-26T07:33:37Z
Creation Date: 2010-08-26T21:17:14Z
Registry Expiry Date: 2020-08-26T21:17:14Z
Registrar: DreamHost, LLC
Registrar IANA ID: 431
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: ok https://icann.org/epp#ok
Name Server: NS1.DREAMHOST.COM
Name Server: NS2.DREAMHOST.COM
Name Server: NS3.DREAMHOST.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2019-08-11T19:30:21Z <<<

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  REGISTRAR DreamHost, LLC

SERVERS

  SERVER net.whois-servers.net

  ARGS domain =withsprinklesontop.net

  PORT 43

  TYPE domain

DOMAIN

  NAME withsprinklesontop.net

  CHANGED 2019-07-26

  CREATED 2010-08-26

STATUS
ok https://icann.org/epp#ok

NSERVER

  NS1.DREAMHOST.COM 64.90.62.230

  NS2.DREAMHOST.COM 208.97.182.10

  NS3.DREAMHOST.COM 66.33.205.230

  REGISTERED yes

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