happy birthday kirby

This is me being incredibly lazy and posting basically pictures with captions then a recipe. Maybe a rating if I get my shiiii together.

I made this awesome cake cause I got an awesome square pan and made my own awesome chocolate frosting and took it to an awesome party where my awesome friends didn't even eat it. AWESOME.

So I took it home and did THIS

don't underestimate my stomach, I told you there is a monster.

and yes, that is basil, not mint. all my AWESOME drunk friends didn't know the difference.


★★★★ out of ★★★★
Just because I'm saying it got all stars possible, doesn't mean it was the best i've ever had. Yeah, the thing was freaking good. Obiviously. I ate it all. I think the frosting made it the best.
The cake was suuuuuuper moist and fluffy and what white cake should be. 
I hope I can remember where I found the recipes..



Another one from Heidi Bakes

1 1/4 cups unbleached all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola or corn oil
1 tsp. vanilla extract
1/2 cup sour cream

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. On low speed, mix in oil and vanilla until blended. Mix in sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth.
Bake at 350 degrees until cake/cupcakes test done

Simple and good.

idk where I even found this frosting

1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract

Cream together the butter or margarine with the shortening. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

Apparently the frosting yields 4.5 cups. I literally had enough to ice maybe 2.5 cakes. So prolly go halfsies on it.

Prepare yourself for my next post. It's rude.


Oatmeal Chocolate Chip Cookies

These little guys started my bad baking spree. I blame it all on the recipes, not the baker of course. Considering they were all eaten, they weren't that bad. I think it was like 18 cookies.

The recipe was from Who Wants Seconds? and of course it looked great, but they ended up not 100% like they should have. The first batch, well.. see the picture.

             Crispy, thin, wafer cookies 

Thankfully my cook of a sister made me add some extra flour to the batter, about 1/2 cup extra. Then, they looked like this
It probably didn't help that I started making these cookies at 11 at night to please my.. less than sober friend. He couldn't wait long enough and just ate the cookie dough which was quality. 

Rating ★★★ out of ★★★★ (the finished product)
They tasted good, but they weren't the chewy cookies you want when you do oatmeal. And it was annoying that I had to tweak the batter.

1 1/2 cup flour
1/2 tsp salt
1/2 tsp baking powder
8oz unsalted buttere, softened
1 cup brown sugar, packed
1 cup sugar
2 eggs
3 cups oats
1 1/2 cups chocolate chips

Preheat oven to 350 degrees and grease two cookie sheets
Whisk flour, salt, and baking powder together in bowl
In separate bowl, beat butter until creamy. Add sugars and beat the mixture until fluffly, about 3 minutes. Beat in eggs one at a time.
Stir in dry ingredients into butter-sugar mixture with wooden spoon. Stir in oats and chocolate chips. 
Place dough in large spoonfuls ( like 2 tablespoons) about 2 inches apart on sheets.
Bake until golden brown, 20-25 minutes, then let cool.
If you have stupid cookie crisps like I did with my first batch, add a little flour--you be the judge.


yeah, he's eyein them.


So my friend from work, Alicia, bakes cakes like it's nobody's business. I saw this picture on her fb and stalked her for the recipe until she gave it up. It has a secret ingredient that takes the.. cookie?


Jell-o pudding mix? YES. I have been using plain old vanilla mix, but use any kind you want to make different yummy flavors.

Rating: ★★ out of ★★★★

I say 5/4 because these are the shit. The best cookies I've honestly think I've ever had and I made them myself like who would have thought?! The perfect consistency + semi-sweet chips + plump shape. I actually give these a zillion star rating, but that would be obnoxious if I had that many stars on this page.

I would also like to add that my pictures don't even do the taste of these justice.

Recipe Time


The original recipe yields some wacko number like 72 cookies so I cut it in half and it was enough for staff at work and for me to eat roughly 2.5 for a few days. So we'll go out on a limb and say exactly half; 36 

2 1/4 cups flour
1 tsp baking soda
1 cup butter, softened
3/4 cups packed brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla (or whatever you like) pudding mix
    **don't make pudding and put it in the batter. I'm telling you MIX
2 eggs
1 tsp vanilla extract
2 cups semisweet chocolate chips/chunks, your preference
OPTIONAL; 1 cup chopped walnuts

Preheat oven to 350 and grease 2 cookie sheets

Sift together flour and baking soda, set aside

Cream together butter, brown sugar, and sugar. Beat in instant pudding mix until blended. Beat in eggs and vanilla.

Blend liquid mixture into flour mixture, alternating between blending and pouring.

Stir in chocolate chips and nuts.

Place batter in fridge for 15 minutes so cookies hold plump shape. 

Scoop tablespoon ish sized balls onto greased cookie sheet and bake for 12-13 minutes.

When the moon hits your eye like a big 
chocolate chip whoopie pie

Oh the wonders of these fluffy squishy cakey creamy double wonderful little munchkins. Who doesn't want to squish theses oversized oreo cakes together, well knowing they're double trouble being a sandwich cookie. YUM

I made two sizes; hamburger patty size and cute baby ones

Rating: ★ 1/2 out of 

I say 2.5 because they did taste good, but the icing was wayyyy sub par. It needed like an extra umph or something. The texture was wonderful, though I like semi-sweet chocolate chips better than milk chocolate. Granted, these were little mini chips so who knows what the semi sweet would have even tasted like. They're cute as anything I've ever seen though.

My boyfriend, who ironically hates sweet things (especially cookies), suggested a berry type of icing. If anyone has the guts to try it let me know.

I got the recipe from another blogger Heidi Bakes but she didn't give a frosting recipe so I searched and found my own. Wasn't feeling the marshmallow fluff cop out so I tried an original that I thought I could trust.

Recipe Time


2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening (nasty stuff)
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup buttermilk
2 tablespoons milk
1teaspoon baking soda
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 cup mini chocolate chips

Preheat oven to 350 and grease 2 cookie sheets

Sift together flour, baking powder, and salt.

Note; recipe calls for standard mixer + paddle attachment.. but I don't have that so I "creamed" following together with spatula

Cream/paddle mix together butter, shortening, and both sugars until light and creamy. Add eggs and buttermilk and beat until combined.

In seperate bowl, combine milk, baking soda, and vinegar. Add liquid mixture (it will fizz) to batter. Add a little bit of flour mixture, then beat, slowing adding flour mixture until all is beat together on a low speed. Add vanilla and beat on medium for 3 ish minutes, until completely combined.

The batter is sort of like cake mix. This is good.

Stir is chocolate chips and taste the wonder you just created.

Depending on what size pies you want, I did roughly 1 tablespoon for little and something like 2 ish tablespoons for the big ones. Just be a good judge on your own. Make sure they are spaced out about 2 inches apart.

Bake one sheet at a time for 10 minutes each, or until they begin to brown. Remove from oven and let cakes cool on sheet for at least 3 minutes before placing on cooling rack.


I honestly don't even suggest the recipe I used because I thought it ruined my creation. Google "whoopie pie icing recipe" and find your own. Try the marshmallow fluff because the one I used without it, tasted a bit like butter.

Once you have found your icing of choice, you can either pipe (I cut the corner off of a zip-lock baggie and made a home-made piper) or spoon icing on flat part of COOLED cake and smoosh to a matching sized cake.


All the Ingredients

First post, here we go;

I have a new found passion of baking and ironically I was blessed with the name of Annie Baker. Weird, huh? You will be able to see all the yummy things I bake, as well as all the not-so-yummy things that come out of the oven.

I'll try and post recipes as well as ratings and my opinions for you guys

Take a bite and enjoy!