Monthly Archives: September 2011

Would YOU like a giveaway?


I am giving you the opprotunity of winning a giveaway!

That’s right, I know what you all want. You want to read a blog that gives you the opprotunity to read and win! That’s what I am giving you. If I can get *50* subscribers via email on Sensual Sweets by HALLOWEEN, I will do a giveaway.

This goes for my sister blog, Let’s Talk Sex too. If I get 50 followers on GFC by Halloween, I will do a giveaway there too! AND I’ll use Rafflecopter so you could potentially have 5-8 chances to win PER BLOG!!!

So, get your friends together and have a “following” party!


Butterfingers gone wild!


One of my favorite candy bars are Butterfingers. For some reason, the rich buttery goodness puts me in a trance as I devour the chocolaty goodness. NOW, I discovered a cookie that incorporates my favorite candy bar! Butterfinger Cookies =) These cookies take the rich chocolaty, buttery goodness and puts it in a rich cookie.



1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick)butter or margarine, softened
1 large egg
3 (2.1 ounces each) BUTTERFINGER Candy Bar, coarsely chopped

Preheat oven to 375. Combine  flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Funnel Cakes!


It is officially Caruthers Fair time. And anyone who goes to the Caruthers Fair knows just how important the funnel cake booth is! Funnel cake is a fair-time tradition for more than just Caruther-ians. The aroma of the fried batter brings back nostalgic memories for anyone who gets a waft of it up there nose. Below is a funnel cake recipe I am partial to. I hope you enjoy it too!



8 cups vegetable oil for frying
1 1/2 cups milk
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup confectioners’ sugar


In a deep-fryer, or heavy skillet, heat oil to 375 degrees. In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth. While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm.

**You can also serve with a fruit syrup/fresh fruit such as strawberries or blueberries! **


Sweet potato bourbon bundt cake


Yes, it is a mouthful, but come on! Doesn’t it sound like a delicious mouthful?! I “borrowed” this recipe from Martha Stewart and let me tell you… DELICIOUS! There is something amazing about pairing sweet potatoes with an alcohol like bourbon that makes them to die for. And that is coming from a woman who HATES sweet potatoes! Anywho, this recipe was so good, I didn’t change anything about it. Aaannddd I hope you enjoy!


1 1/2 cups firmly packed dark brown sugar
1/3 cup unsalted butter, softened, plus more for pan
2 large eggs
1 cup cooked sweet potato
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
3/4 cup milk
1/3 cup bourbon or apple juice
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
Nonstick cooking spray with flour
3 tablespoons chopped pecans
Bourbon Syrup (Recipe on the bottom of this post)

Preheat oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.

Bourbon Syrup


1 cup sugar
1/2 teaspoon pure vanilla extract
1 teaspoon unsalted butter
2 tablespoons bourbon

In a small saucepan, bring sugar and 1/2 cup water to a boil. Cook 5 minutes. Add butter, vanilla, and bourbon. Cook until syrupy, about 5 minutes.

Raspberry Cherry Bars


When I did my internship, I experienced a great deal of amazing pastries that I would have normally passed up. My tastes were somewhat picky and up until that point I didn’t care for blueberries, raspberries or any kind of fruity pie filling. After being coaxed into trying one of their raspberry cherry bars, I opened my mind (and my mouth) to every opportunity I had to try new desserts. Which makes sense, seeing as I am now a pastry chef!

While it is technically “illegal” to share with you the recipe they used, I found this recipe online and tested it a while back. It’s not quite the same, but it is still delicious! I hope you enjoy it =)


Ingredients for dough:

1 3/4 cups unbleached all-purpose flour
1 3/4 cups quick oats
1 cup firmly packed light brown sugar
1/4 teaspoon salt
1 cup cold unsalted butter, cut into 1/2-inch pieces

Ingredients for filling:

1 (16-ounce) jar good-quality seedless raspberry jam
1 cup dried sour cherries


Preheat the oven to 350℉ and position an oven rack in the center. Line a 9 by 13-inch baking pan with foil across the bottom and up the two long sides, then lightly coat with melted butter, oil, or high-heat canola-oil spray.

Make the crumble dough. Place the flour, oats, brown sugar, and salt in the bowl of a stand mixer and beat on low speed until evenly mixed (or place in a food processor and process for 5 seconds). Add the cold butter and mix on low speed until the mixture looks like wet sand and starts to form clumps, 5 to 6 minutes (or process for 45 to 60 seconds, pausing to scrape down once with a spatula).

Divide the dough in half. Pat one half into an even layer in the prepared pan. Set the other half aside. Bake for 20 to 25 minutes, until golden and crisp. Transfer to a rack and cool for 20 minutes. Leave the oven on.

Make the filling. Empty the jam into a medium bowl and stir well to break up any lumps. Add the cherries and stir until well mixed and all the cherries are coated with ham. Spread evenly over the cooled crust, all the way to the edges. Sprinkle the remaining dough evenly over the filling.

Bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling. Transfer to a rack and cool completely, 1 1/2 to 2 hours.

To serve, run a thin knife or spatula around the edges of the pan to loosen any dough or filling. Lift the cookies out using the foil as handles and place on a cutting surface. Cut into 3 by 1-inch bars. Just before serving, use the fine-mesh strainer to lightly dust the confectioners’ sugar over the cookies.


2 recipes in one night! Lemon Bars *drool*


I ran across this recipe and HAD to share it! Lemon bars are one of my absolute favorite desserts for late winter/early spring. And having them during the other seasons brings me back to those cool nights. I have tried out several recipes for these tangy cookies and this is by far my favorite.

Ingredients for the crust:

1 cup butter
1 3/4 cup flour
2/3 cup confectioner’s sugar (plus more for

Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan. In a medium bowl, whisk together flour and confectioner’s sugar. Cut in butter until combined and crumbly. Press mixture into bottom of pan. Bake for 20 minutes or until golden.

Ingredients for filling:

1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice

While crust is baking, prepare topping. In a larger bowl, add sugar, flour, and baking powder. Then add slightly beaten eggs and lemon juice. Mix well and pour on top of warm baked crust. Bake for 20-25 minutes. When cool, dust with confectioner’s sugar and refrigerate. Cut into bars and enjoy them cold!

Red Velvet Cake Balls (easy boxed mix recipe)


Now, as a professional pastry chef, it is hard for me to post a recipe using a boxed cake mix recipe on my blog. But this recipe is delicious! You are more than welcome to substitute a regular cake from scratch but you will have to adjust the amount of frosting in it.

These cake balls can be put on a stick to create the ever popular cake pops too! I also recommend tempering your own chocolate instead of using candy bark but only if you are good at tempering.


1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can
cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white
wax paper

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. Roll mixture into quarter size balls and lay on cookie sheet. Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)