Category: Brianna’s Posts

Homemade Funfetti Cupcakes

Growing up I loved the Funfetti cake…I think we all did. I found this recipe to make the same thing but it doesn’t come out of a box. it was so easy my niece Maija helped out.


It’s basically just a simple cupcake recipe with all the basic ingredients…butter, flour, sugar, baking powder, vanilla, eggs, and milk.


Then come the sprinkles.



I made the cupcakes minis and frosted them with a basic buttercream frosting. Maija chose purple and Blue for the frosting.




(I doubles this recipe to male more. This recipe makes roughly 12 cupcakes)

1/2 Cups Butter
1 Cup Sugar
2 Eggs
1 Tbls. Vanilla
1 1/2 Cups Flour
1 Teaspoon Baking Powder
1/3 Cup Milk
1/3 Cup Sprinkles

Preheat oven to 350

Cream butter and sugar. Mix in eggs and vanilla. Mix in baking powder. Mix in about half the flour then add in half of the milk then mix in the rest of the flour them the rest of milk. Mix in the sprinkles.

Pour batter into the cupcake tin and bake for 18-20 minutes. Cool then frost.

Recipe adapted from:

How Sweet It Is


Spaghetti Eis

So I felt this is something I should share. I remember in German 1 talking about this with frau Speiker but I always wondered if it was actually real
Or not and if Germans actually eat it. So spaghetti eis is not spaghetti flavored ice cream. It’s just ice cream that looks like spaghetti.

It starts with whipped cream on the bottom (why? I don’t know but it’s the best part because the ice cream freezes it) then it’s lemon ice cream squeezed out to look like noodles. It’s then topped with strawberry sauce and some white chocolate shavings to look like cheese. It’s super delicious.


Amsterdam Food

After a LONG day/night of traveling and a serious adventure through Amsterdam food and sleep was the only thing on everybody’s mind. We finally got dinner at 6 and everybody was ate everything. We had bread, salad, and pasta. For dessert we got chocolate mousse. This food was probably the best thing I’ve ever had because I was SO hungry


Our first more authentic lunch. We had some free time to wander around and Kaylee and I went to a little bakery for lunch. We both got little sandwiches and pretty much all we could say was I don’t really know what I’m eating but this is GOOD! We both got dofferent sandwiches for lunch and we tasted each others.



For dessert Kaylee got a donut like pastry filled with cream and covered with chocolate and whipped cream…SO YUMMY! (yes…we shared!)


I got what was basically a the BIGGEST donut hole I’ve ever had and it was delicious.


Dinner at the hostel the second night was some sort of meat thing (it tasted a little bit like meatloaf) and scalloped potatoes, salad, and bread and then ice cream for dessert.


It’s March already…this (school) year is going by SO unbelievably fast and I know the rest of the year will continue to go by even faster. I have soo much coming up in the next couple of months….German Day, Spring Choir Concert, Wilds Game, Normandale and PLHS Spring breaks (but of course they are 2 different weeks), Easter, Hunter Hayes concert, my sister is coming at the beginning of May with my nieces:), Celebrate! Concert (which is Disney themed this year and gonna be amazing as always), probably going fishing with my Dad for fishing opener,  and soon as school is over I’m off to travel the world…well really just a small part of Europe–mostly Germany. So I’ve had this recipe for awhile…well a couple of months…maybe 2 and ever since I stumbled upon it on Stumble Upon I’ve wanted to make these. They just looked so freakin AMAZING! And lemon and fresh raspberries are such an amazing pairing. (fair warning this is a LONG posts with lots of pictures….if you’re hungry and craving something sweet I would suggest reading later.)

I started by making dough…which is something I don’t usually do so it was pretty new to me.

Finally got a candy thermometer….which I later dropped and broke (OOPS…Sorry Deb) Anyways the dough starts off by warming up milk to 95 degrees F.

Then you put the warm milk into the mixer with yeast and sugar for a couple of minutes. Then mix in butter, eggs, lemon zest, and some salt and mix it all up. Then add in flour, and let the mix do all the work with the dough hook and it kneads it for you.

I placed the dough into a greased bowl and sprinkled some flour on top to rise. I covered it with plastic wrap and a towel.

That towel just happened to be a Christmas towel with Santa Claus on it.

I let the dough rise when I went out to dinner with Erik….and I was gone a little longer than I had expected and the dough also rose a little more than expected.

To begin the filling you have to brown butter. Now this is a concept I have heard of but never had or made before. It’s really simple but I can see how easily it could go wrong (letting it go too long and burning it). You just put the butter into a pan and lit it sit until its melted and brown (in this picture it isn’t done yet) it will have a very nutty aroma. It will smell AMAZING! I had to keep myself from just stopping here and sitting and smelling the browned butter because I’m the kind of person who would do that. Also because this was new…I had to taste it and it really doesn’t taste much like butter at this point. It tastes much like it smells…very nutty and delicious.

Then I rolled the dough out and brushed it with the browned butter. MMMMMMM!

The dough is then sprinkled with a mixture of raspberries, lemon zest, sugar, and some cornstarch and then is sprinkled with even more sugar.

And this would be the point where my dogs decide to stand and stare at me in hopes of receiving some treats. It wasn’t happening…but they were very attentive.

And then I rolled it up and admired how nice and neat it was. But like it said in the recipe at this point….It. Gets. Messy. and sticky…and sweet…and finger lickin good.

The rolls have now been cut and placed in the pan to rise. At this point I also had I large sticky-floury mess on my counter.

I let the rolls rise for about an hour and they puffed up pretty nice.

And baked off until they are golden and bubbly.

There was ONE roll that wanted to be really big and squish the other roll. Poor little thing.

And top em all off. I made a sweet glaze. Some powdered sugar, water, and lemon juice.

My brother’s imitation of the “Sweet Baby Jesus” face (face below) from websites like Rage Stache If you don’t know what it is…Check it out. I gotta admit it can be kinda funny. Erik always asks me what my favorite face is….and well honestly I do enjoy the man who says “You don’t say?”

Sweet Baby Jesus That’s Good



1 Cup Milk

2/3 Cup Sugar

1 1/2 tbls Yeast

1 Stick of Butter

2 Eggs

1 Teaspoon of Lemon Zest

4 1/2 Cups of AP Flour

To make Dough: In saucepan warm Milk to 95 degrees F. Pour into mixer and pour in the sugar and let sit for 5-7 minutes. Once it’s frothy beat in the butter, eggs, lemon zest, and salt. Once mixed add 4 1/2 cups of flour and mix for 2 minutes. Remove paddle attachment and add dough hook. Mix for 10 minutes. Knead for about 2 minutes by hand then put it into a greased bowl and sprinkle with flour to eise for about 1 1/2 – 2 hours. Cover with plastic wrap and towel.


1 1/2 Cups of Raspberries (fresh is always better)

1/3 Cups of Sugar plus 1/2 Cups for dusting

1 tea. Lemon Zest

1 1/2 Lemon Juice

1 1/2 Tea. Cornstarch

1/2 Stick of butter, melted and browned. (slightly cooled)

To make Filling: In a bowl mix together raspberries, 1/3 cups of sugar, lemon zest and juice, and cornstarch. Crushing raspberries slightly.


1 1/2 Cups of powdered sugar

3 Tbls. Lemon Juice

1 Tbls. Water

To make glaze: Mix Together in a bowl. Simple as that.

To assemble:

Roll out the dough into roughly a 10 x 20 rectangle. Brush browned butter over the dough and srinkle on the raspberry filling and remaining 1/2 cup of sugar. Roll the dough up tightly. This is where is gets messy. Cut into 12 rolls. (Cut log into quarters then cut each quarter into 3 rolls and place in greased pan. Cover with a towel and let rise for 1 hour. Bake in 400 degree over for about 20 minutes or until golden and bubbly. Once cooled (or not) drizzle on the glaze and enjoy.

Recipe adapted from: (I’m so totally in love with the color scheme she would have in her house if she could…SOO Pretty…maybe for that one dream house I told you about Marisa 😉

No. Holds Bars

Like many other teenagers I like to sleep and when I can I sleep as late as possible. Today I didn’t get up until after 1130 and with almost 12 hours of sleep I’m still tired. Therefore it has been a VERY lazy day. I stayed in my favorite PJs all afternoon until I was forced to change so we could go get some dinner. And because I had nothing better to do tonight i decided to bake something but because I was lazy I used a box mix, which I rarely do. I have tons of boxes mixes from my aunt that are sitting in my pantry so keeping on with the theme of the day I decided I would be lazy and use one of the box mixes.

I decided the box of No. Holds Bars looked appealing (as the box states they are luscious layers of sugar cookie and fudge brownie, topped with a decadent toffee-nut crumble) so I pulled them out and the other few ingredients that you need to make them. They are super easy but require a little bit of work to put them together but in the end…well you can’t have just one bar which typically means going back to cut yourself just ONE more LITTLE slice over and over. And for Addie Theis….Yes in fact I DID just make BARS, because I live in Minnesota and we don’t have cake 😉

These bars start with a layer of sugar cookie dough.

Then comes a delicious layer of brownie batter.

This then gets sprinkled with a mixture of crunchy peanut butter (I did use creamy peanut butter once because I did not have any crunchy peanut butter on hand and it turned out just as delicious but I prefer the crunchy peanut butter) and powered sugar.I did have a slight issue with the powdered sugar tonight. It had a mind of its own and decided it wanted to explode all over my pants and the floor.

After sprinkling the peanut butter/powdered mixture a top the cookie dough and brownie batter you sprinkle it peanuts and toffee bits and then bake it at 350 for about 40 minutes.

Before baking:

And after baking:

I cut myself a slice of this straight from the oven and topped it with a scoop of vanilla ice cream…a very dangerous combination as I now want to cover the entire pan of bars in ice cream bring it to my room and eat it….all of it…by myself, but I do have some self restraint.

Vanilla Cupcakes

TO THE ZOO! German Day at the MN Zoo on Wednesday and so we are working on animals in German…again…like we did last year…and we have another project. So when the idea came up of bringing in cupcakes for part of my groups project I totally was like “I’m on it!” And so we became over achievers.

So my group decided to do our on animals from the Arctic…well sort of…penguins don’t actually live in the Arctic *coughkayleecough* So I’ve made pretty blue snowy arctic themed cupcakes for class tomorrow. I made a lot of them-over 50, with Kaylee’s help though of course!

And not only did we make cupcakes…we made pretty blue and white swirled cupcakes.

So we have some white batter

And we have some blue batter

And we swirled the batter together

And we baked them!

Frosted with a pretty blue buttercream and sprinkled with pretty snowflakes and pearl sprinkles.


Scale: 3


-1 Cup of Sugar

-1 3/4 Cups of Cake Flour

-1 1/2 teaspoons of baking powder

-1/2 teaspoon of baking soda

-1/2 teaspoon salt

-1/4 Cup of butter

-2 Eggs

-1/3 Cup sour cream

-1/4 Cup oil (vegetable or canola)

-1 Tablespoon vanilla extract

-2/3 Cup milk

1. Preheat oven to 350 F

2. In a bowl mix together the cake flour, baking powder, baking soda, salt, and sugar.

3. Mix together the butter and the dry ingredient mixture in a mixer.

4. In another bowl mix together the eggs, sour cream, oil, and vanilla until combined.

5. Add the egg mixture into the mixer (with the dry ingredients and butter) and mix until combined.

6. Slowly add the milk, it will be a thin batter but thats ok.

7. Fill the cupcake liners 1/2 to 3/4 full and bake for 15 minutes.

8. Frost and Enjoy

Recipe adapted from:


-3/4 cup shortening

-2 1/2 Sticks of butter

-6 1/2 cups of powdered sugar

-3 tablespoons of milk

-2 teaspoons of vanilla

1. Mix together the butter and shortening

2. Slowly add in powdered sugar

3. Add milk and vanilla

4. Continue to mix until light and fluffly

Note: This is a fairly large batch of frosting and it can easily be halved.


And Yay!! Finally have my very first blog post! Woohoo