Obsessed With Cupcakes

Cake Mix Donuts

2012-02-15T11:03:00.000-08:00

The kids wanted to make donuts with my donut pans so I decided to try a Box of Cake. I only used 1/2 cup of water, instead of a whole cup. The kids loved them because they reminded them of mini cupcakes. Next time I will follow a donut recipe instead of cake mix. This was a fun recipe for Valentine's Day.

For the love of Baking and Cooking with good friends!

Happy Birthday Leslie

2012-02-10T06:41:00.001-08:00

Today's my friend Leslie's birthday and what better way to say HAPPY BIRTHDAY than her favorite "Red Velvet Cake?" I have tried a recipe from the Barefoot Contessa and other one that got 5 stars. They are all great but I think the Doctored Duncan Hines is my favorite.

Recipe
1 box of Duncan Hines Red Velvet Cake Mix (follow recipe on box)
I added 2 extra ingredients to their recipe
1/4 Cup Ghirardelli unsweetened cocoa

1 small container of vanilla yogurt

Frosting
1 stick (1/2 cup) Butter softened
16 oz. cream cheese
1 1/3 powdered sugar sifted
1 teaspoon vanilla
Beat all ingredients until smooth.

For the love of Baking and Cooking with good friends!

Death by Chocolate is a Birthday Favorite.

2011-05-26T15:49:00.001-07:00

Thanks for voting everyone~

1. Death by Chocolate: 33

2. Princess Cake: 9

3. Dream Cake: 20

For the love of Baking and Cooking with good friends!

Your Ideal Birthday Cake

2011-05-18T11:14:00.000-07:00

Who doesn't love Birthday cake!!!
So, vote for the cake you would love to have on your next birthday.
The voting poll is on the left hand side of the page.

1. Death by Chocolate

2. Princess Cake

3. Dream Cake

Spice Out with Ginger, Clove and Poppy

Perfect for a Princess!

2011-05-18T09:51:00.000-07:00

What princess wouldn't want a pink cake with its own tiara!

Spice Out with Ginger, Clove and Poppy

Baking in the Kitchen with Sassy

2011-05-15T11:31:00.000-07:00

I had the best time decorating these cupcakes with Sassy. She was eager to help and couldn't wait to learn as much as possible. I thought the Cupcake Flower Pot would be the perfect project to do with her because it is fun, cute and easy.
I got the idea for these cupcakes from Rhee from the Pioneer Woman's Blog.
I used a cupcake instead of icecream and it worked great. I will definately make these again and next time I will try pudding.
I wanted her to have some cupcakes to share with her family, so I created a cupcake bouquet by gluing the Cupcake Wraps onto a decorated cardboard circle. Then, to prevent the frosting from smearing on the cellophane bag I put a Pick in the center of the arrangement. It worked out perfect.
It was a great way to package cupcakes, nothing is better than a cupcake bouquet.

Spice Out with Ginger, Clove and Poppy

My Dream Birthday Cake Contest

2011-05-14T19:30:00.000-07:00

This is a wedding cake I made. The top tier is vanilla, the middle tier is strawberry and bottom tier is chocolate....a Neapolitan cake! The colors where pink and black, my favorite color combo! The only thing to make it better would be to change the "A" to a "J"! Hope you guys like it too!

Spice Out Poppy

VOTE VOTE VOTE ~Voting on left side of page

2011-04-21T21:28:00.000-07:00

We hope you have a great Easter celebration.

1. Easter Basket Cupcakes

2. Marshmallow Easter Eggs

The voting poll is on the left hand side of the page, PLEASE VOTE!

Spice Out with Ginger, Clove and Poppy

Cupcake Easter Baskets

2011-04-18T20:18:00.001-07:00

Spice Out with Ginger, Clove and Poppy

I can't wait for the EASTER Challenge

2011-04-08T06:52:00.001-07:00

This month, "Taste of Home" has so many great easter recipes. I can't wait to make mine. We will have our pictures posted by April 18th, so don't forgot to vote. Spice Out with Ginger, Clove and Poppy

My Guinness Chocolate Cake Won

2011-03-27T18:03:00.000-07:00

This was the closest competition yet, thanks for voting everyone. The votes were: Double Chocolate Guinness Cake 13 Chocolate Guinnes Cake Cream Cheese Frosting 17 Mint Meringue 15 Spice Out with Ginger, Clove and Poppy

Vote Vote Vote St Patrick's Day

2011-03-19T11:18:00.002-07:00

1. Chocolate Guinness Cupcakes

2. Guinness Cupcakes garnished with a sprig of Mint

3. Mint Meringue's

"Taste of Home,"is my favorite magazine for simple recipes that are delicious and easy. I subscribed to the magazine and always look forward to receiving monthly. Ginger, Poppy and I have decided to start a monthly challenge using recipes from their magazine or website. We appreciate all of you taking your time to vote. We are having a lot of fun with this monthly challenge.

Spice Out with Ginger, Clove and Poppy

Vote Vote Vote Taste of Home St Patrick's Day

2011-03-19T11:18:00.001-07:00

Spice Out with Ginger, Clove and Poppy

Erin Go Bragh with Guiness Cake!

2011-03-19T04:23:00.000-07:00

This recipe is moist and so delicious! I made a chocolate ganache instead of the cream cheese icing. It was YUMMY!!

**Erin go braugh is a phonetic version of "Éirinn go brách," which in Irish (Gaelic) means "Ireland Forever." It was an Irish blessing used to express allegiance to Ireland. It could also translate as "Ireland 'till doomsday," "Ireland until eternity," "Ireland until the end (of time)" or "Ireland until the Day of Judgment."**

Spice Out with Ginger, Clove and Poppy

Mint Meringues

2011-03-18T16:33:00.000-07:00

These chocolate mint meringues melt in your mouth - mmmmm! Only 22 calories each!

Spice Out with Ginger, Clove and Poppy

Chocolate Guinness Cake

2011-03-16T22:35:00.000-07:00

I had to make these cupcakes for St Patrick's day when I saw it had Guinness Beer in the recipe. I really like the cream cheese frosting with the chocolate cake. I will definately use this recipe again.

Spice Out with Ginger, Clove and Poppy

Gloves Strawberry Pie Wins

2011-03-07T05:39:00.000-08:00

I 'm sorry, I forgot to take down the contest picture and post the results. I am very happy for Clove and her delicious pie.

This month is St. Patrick's theme so I am hoping to see GREEN. This is one of my favorite holidays, love corned beef and cabbage. So if you are in the neighborhood and want to share stop on by.

The voting will being on March 19th.
Spice Out with Ginger, Clove and Poppy

VOTE VOTE VOTE

2011-02-16T20:47:00.001-08:00

The VOTING panel is on the left side of the page.

Strawberry Cheesecake

Valentine Cookies

This month has been my favorite "Taste of Home," challenge because Ginger and I got together and shared our Valentine treats with each other.

Spice Out with Ginger, Clove and Poppy

Heart Shape Cookie Bouquet

2011-02-09T11:38:00.000-08:00

Nothing says, "You're the Sweetest" like sugar cookies. And what is better than one cookie on a stick? Two cookies sandwiched between WHITE chocolate. Yummmm. I had a great time passing out cookies to all my SWEET HEARTS. I got the idea for the sandwiched cookies on a stick from," Taste of Home." But I used the No Fail sugar cookie recipe.

Spice Out with Ginger, Clove and Poppy

Chocolate-Dipped Strawberry Cheesecake

2011-02-07T07:22:00.000-08:00

This is a delicious and light variation of cheesecake, with only 245 calories per slice.

Spice Out with Ginger, Clove and Poppy

Valentine's Day Challenge

2011-02-03T06:58:00.000-08:00

Valentine's Day is right around the corner and I can't wait to see what recipe Poppy and Ginger have tried from "Taste of Home." I am ready and baking today. I got the inspiration from, "Taste of Home," but I am using a "NO FAIL," recipe I always use. I will share it with you when I post the pictures.
Spice Out with Ginger, Clove and Poppy

VOTE VOTE VOTE

2010-12-14T07:54:00.000-08:00

The voting poll is on the left hand side of the page.
Yay~ We are almost half way there. We need 100 votes.

I love the magazine "Taste of Home," the recipes are simple, creative, and delicious. I thought it would be fun to have a monthly challenge, so I asked Ginger and Poppy to participate. This month we have Peppermint Biscotti, Gingerbread Christmas Tree and German Chocolate Bars. We chose a recipe from the category on the left of the page under the ~Spice it up with a "Taste of Home." section.

1. Peppermint Biscotti

2. Gingerbread Christmas Tree

3. German Chocolate Bars

We want to thank everyone for all of your support these last couple months.
Spice Out with Ginger, Clove and Poppy

TOH German Chocolate Bars

2010-12-12T20:44:00.001-08:00

Yummmmmmy! The hardest thing about making these bars was the wait time after they came out of the oven. These bars are super easy to make and really tasty. After they cool completely they cut nicely, so they could wrapped to give as gifts or to take to a holiday party.
Recipe here
The only changed I made was substituting the butterscotch chips with white chocolate chips.

Spice out! ~Poppy

Peppermint Biscotti

2010-12-12T16:29:00.000-08:00

Santa is in for a delicious surprise when he comes to our house this year and tastes the delicious Peppermint Biscotti I found at the Taste of Home link below.

http://www.tasteofhome.com/recipes/Peppermint-Biscotti

I even packaged some up for him to take home to Mrs. Claus!

Spice Out with Ginger, Clove and Poppy

TOH Gingerbread Christmas Tree

2010-12-11T21:49:00.000-08:00

I had a great time making these Gingerbread Christmas Tree's. I gave one to a friend and we ate the other one. I didn't follow the directions and make the star templates but next time I will. Well, actually I went out and bought 7 stacking star shape cookie cutters. So, next year tree will look a lot nicer. I LOVE this Gingerbread recipe, it introduced me to a new spice cardamom. I had never baked with it before and it is a nice addition to the recipe.

Spice Out with Ginger, Clove and Poppy

Apple Berry Delight and Nuteladelites

2010-12-05T21:01:00.000-08:00

My husband named this dessert because it is his favorite. They are delicious and so easy to make. Go Figure! I usually makes these when I have berries I have to use up. I always have cans of Pillsbury Grands Biscuits in the refrigerator because my boys love them.
To see step by step directions see this post.

Apple Berry Delight
These are just a remake of my Cherry Bombs but instead of Cherry Pie filling and blueberries, I used Apple Pie filling and raspberries. I always sprinkle store bought vanilla frosting on top of the Apple Berry Delights and then Sprinkle with powdered sugar.

Nuteladelites

My husband loves Nutella so I thought I would spread 1 teaspoon on a rolled out biscuit and rolled it up. After they were baked, I sprinkled with powdered sugar, drizzled chocolate syrup and sprinkled with sliced almonds.

Chocolate Candy Cane Cupcakes

2010-12-05T20:27:00.000-08:00

My youngest sons school asked people to donate desserts for the cake walk at the Candy Land Breakfast. I thought Candy Cane Cupcakes would be the perfect dessert, since they're simple, delicious and too cute.
I just used a Betty Crocker Cake mix because I find at these kind of events my cake box goes over better with the kids and parents. So here is my recipe
1 box cake mix (follow direction on box)
1/3 Cup crushed Candy Cane
2 Tablespoon Ghiradelli Unsweetened Cocoa
12 (split) Trader -Joe's Peppermint Joe-Joe's

I poured the cake mix onto the cookie and baked as the directions called for.

I haven't frosted them yet because I don't need to decorate them till Friday afternoon. I will add those pictures on Saturday.

I did taste test one of the cupcakes without frosting and it was delicious.

Spice Out with Ginger, Clove and Poppy

"Thanksgiving Challenge"

2010-11-27T19:16:00.000-08:00

I love the magazine "Taste of Home," the recipes are simple, creative, and delicious. I thought it would be fun to have a monthly challenge, so I asked Ginger and Poppy to participate. This month we have Pilgrim Cookie Hats, Pumpkin Roll and a Pumpkin Cheesecake. We chose a recipe from the category on the left of the page under the ~Spice it up with a "Taste of Home." section.
The voting poll is on the left side of page.

1. Pilgrim Cookie Hats

2. Pumpkin Roll

3. Pumpkin Cheesecake

Thank you for voting, we are having a lot of fun sharing these recipes with you guys.

Spice Out with Ginger, Clove and Poppy

ToH Pilgrim Hat Cookies!

2010-11-27T15:30:00.000-08:00

My daughter and I made this simple recipe and it was super easy for her little hands to help. We changed the vanilla icing to chocolate and instead of Chiclets gum we used a tiny square of rolled fondant and used the red Holiday edition of the fudge-striped cookies.

They were ridiculously simple and very yummy!

Spice Out with Ginger, Clove and Poppy

ToH "Thanksgiving Challenge"

2010-11-27T14:26:00.001-08:00

I had to try this recipe from Taste of Home.

I used Ladyfingers instead of the Graham Cracker crust, I won't do that again. Ladyfingers are great for Tiramisu not cheesecake crust. And I decided to top the Pumpkin Cheesecake with Spun Sugar . It was easy to make and tasted really good.

Spice Out with Ginger, Clove and Poppy

Pumpkin Roll

2010-11-26T14:39:00.000-08:00

Try out this delicious pumpkin roll recipe from the Taste of Home website.

Spice out with Ginger, Clove and Poppy

2010-11-18T22:21:00.000-08:00

I am getting produced delivered to my house once a month from "Farm Fresh To You." Today was my first delivery. I was so excited when I came home from dropping the boys off at school and I saw a BOX on my front step. The box was filled with lettuce, pears, carrots, peppers, Kiwi, Yams and cabbage. I spent most the morning cleaning and prepping the produce so it is all ready to eat or cook. I decided to start this service hoping it would get me out of my LIMITED "Produce Box." I don't like trying new vegetables and usually don't spend much time in the produce aisle at the grocery store. Well, I was afraid when I saw the yams, they looked nasty. I didn't want to waste them so I found a recipe from allrecipe.com for Candied Yams and hoped for the best.
By: Pamela
"Yams for the holidays, in a thick syrup, very sweet and delightful. Top with a dash of cinnamon, if you like!"
Yummy Candied Yams
4 sweet potatoes, peeled and cubed (I used 7 yams)
1/2 cup water
1 cup butter
2 cups white sugar (I used 1 cup white and 1 cup brown sugar)
Directions
1.In a large pot over medium heat, place potatoes in water. Top with butter and sugar, cover and bring to a boil. Reduce heat to low and simmer, without stirring, until mixture is thick and syrupy, 40 minutes. Mixture will thicken slightly as it cools. Remove from heat and serve warm.

I made a couple changes. I didn't have 2 cups of white sugar so I used 1 cup of white sugar and 1 cup of brown sugar. I also added 1/2 cup toasted pecans when the Yams were finished cooking and topped them off with Marshmallows. I can't wait to make this recipe again.
Spice Out with Ginger, Clove and Poppy

Our second TASTE OF HOME challenge

2010-11-18T20:48:00.000-08:00

We will post our Thanksgiving Dessert pictures by November 27th. We picked our dessert from the ~Spice it up with a "Taste of Home," November on the left hand side of the page.
I started my subscription last month and love the magazine. They are offering one free issue. Check it out.
Spice Out with Ginger, Clove and Poppy

French Toast Cupcakes by "Wilde in the Kitchen"

2010-11-07T19:04:00.000-08:00

I just joined "Food Buzz," and I am finding so many great, recipes. I can't wait to start baking. The 1st recipe I am trying is the "French Toast Cupcake" by Wilde In The Kitchen .

I cubed 1 loaf of french bread (you can use cinnamon-raisin bread, too) and distribute evenly between muffin cups.

Two of my favorite things~ Cupcakes and French Toast.

Ingredients

12 slices cinnamon-raisin bread
4 eggs
1 ½ cups milk
1 tsp vanilla
dash of salt

I made a few changes because I didn't have cinnamon-raisin bread. I used a loaf of French bread and added cinnamon. I didn't have any raisins so I added some raspberries.

I doubled the recipe so I added 1 Tablespoon of vanilla, instead of 2 teaspoons.
Spray the muffin pan with Pam or any nonstick coating. Preheat oven to 375 F. Bake for 20 to 25 minutes. I baked them for 20 minutes this time but will bake them 25 minutes next time.

Mix the liquid ingredients together and pour evenly over muffin cups. You can bake the muffins now or put them in the fridge overnight and bake them in the morning.

I will definately make this recipe again. I want to thank "Wilde in the Kitchen," for sharing.
Spice Out with Ginger, Clove and Poppy

My Favorite Halloween Cupcake

2010-10-31T08:11:00.001-07:00

Happy Halloween Everyone!
I found my favorite Halloween Cupcake, on Cookies and Cups, blog. It is fun, creative, simple and original. My 4 favorite qualities in a cupcake. I really enjoy reading her post and love all her creations. This blog is a MUST visit!

For step by step directions visit her blog by clicking on Skeleton Cupcake. Spice Out with Ginger, Clove and Poppy

Nature's Fruit Bowl

2010-10-30T14:14:00.000-07:00

I had snack day the day before Halloween so I wanted to make it FUN! I thought about Fruit kabobs (been there~done that). I wanted something different and new. Well, apples were on sale so I knew whatever I created would have APPLES in the recipe. I decide to scoop out the center of the apple, then coated the apple with lemon juice so it didn't turn brown and but berries in it. How simple!

Well, I worked hard and hoped my apples didn't go unnoticed. The first thing my husband said,"why did you do that?" No one is going to like them, you should have just sliced the apples. (OUCH) Kick me in the knee's why don't you? Now, I feel embarrassed to pass out my snacks. The coach calls out snacks and I start passing them out and BOY~ the kids and coaches were so happy to see my snacks. The one coach kept randomly screaming "APPLE BOATS." So, now I am happy and know that this team will get some of my cupcakes for the Team Party.

I made one SWEET FRUIT BOWL~ chocolate syrup and powdered sugar. YUM YUM

Spice Out with Ginger, Clove and Poppy

Chilime Cupcake

2010-10-29T18:03:00.000-07:00

My dear friend Suzanne recently gave me a couple Chocolate bars, I was so excited because it has two of my favorite ingredients CHILI and LIME. Yum~ I knew I had to make cupcakes!!! So I just made my favorite chocolate cupcakes and added the chopped up chocolate bar. WOW~ You could really taste the chili and lime. I liked it but didn't love it, my husband loved it and my friend thought it was too spicy. I topped the cupcakes with Martha Stewarts Dark Chocolate frosting (love it!) and grated chocolate from the chocolate bar.

Chili and Lime Dark Chocolate bar

Spice Out with Ginger, Clove and Poppy

Monster Cookies

2010-10-28T07:47:00.001-07:00

These cookies bring back some of my favorite childhood memories. My aunt sent them to us in the mail a couple times and I remember feeling like we had just won the lottery. So, if you have some extra time and want to make somebody feel extra special, make these cookies and shipped them off today or tomorrow.

1 dozen eggs
2 Cups (4sticks) margarine or butter, softened
2 pounds brown sugar
4 cups sugar
1/4 Cup vanilla extract
4(12oz) jars peanut butter
8 teaspoon baking soda
18 Cups quick-cooking oats
2 2/3 Cups chocolate chips
1 pound chopped pecans or walnuts (optional)
1 pound M&M's chocolate candies

I skipped the nuts this batch and added some CRUSHED Oreo's cookies.

Spice Out with Ginger, Clove and Poppy

We are at a Stand Still

2010-10-28T07:39:00.001-07:00

Witch's Brew 19 vote~ Ginger
Creepy Crawler's 19 votes~ Clove
I want to thank Ginger for a very fun competition this month. We are at a stand still and I am fine with that because I love her Witch's Brew. I can tell I am going to have to kick it up a notch next month. I can't wait for November 15th, when Ginger, Poppy and I post our Thanksgiving pictures.
Spice Out with Ginger, Clove and Poppy

Taste of Home ~ October's Challenge

2010-10-16T15:47:00.000-07:00

I love the magazine "Taste of Home," the recipes are simple, creative, and delicious. I thought it would be fun to have a monthly challenge, so I asked Ginger and Poppy to participate. Poppy couldn't participate this month but I look forward to seeing her creation next month. This month we have WITCH'S BREW and the CREEPY CRAWLER'S. Thank you for voting, we are having a lot of fun sharing this challenge with you guys.

We chose a recipe from the category on the left of the page under the ~Spice it up with a "Taste of Home." section.
The voting poll is on the left side of page.

Witch's Brew

_______________________________________________________

Creepy Crawlers

Spice Out with Ginger, Clove and Poppy

Creepy Crawlers

2010-10-16T15:14:00.000-07:00

I had the best time making these cupcakes .

To learn how to make these Creepy cupcakes watch these YOU TUBE video's with experts Karen Tack and Alan Richardson.

http://videos.tasteofhome.com/video/How-to-Make-the-Eyes-on-You-Cup

http://videos.tasteofhome.com/video/How-to-Make-the-Purple-People-E

Spice Out with Ginger, Clove and Poppy

Witch's Brew

2010-10-16T13:47:00.000-07:00

There will be a lot of blind, fingerless witches out there this Halloween!

Try some of my delicious Frightening Fingers .

Spice Out with Ginger, Clove and Poppy

Ready~ Set~ Go!!!

2010-10-07T17:48:00.000-07:00

Rules~
1. Pictures must be somewhat staged.
2. Must be Halloween theme.
3. Category: Sweet Treat
4. Pictures posted by October 17th
5. Pick one recipe from this link.
http://www.tasteofhome.com/Recipes/Holiday---Celebration-Recipes/Halloween-Recipes

Spice Out with Ginger, Clove and Poppy

Fall Cooking!

2010-10-02T14:54:00.000-07:00

I can't wait to take down Clove in our monthly cookoffs!

Get your spice rack ready, girl, Ginger is ready to snap!

Spice Out from Ginger and Clove

Taste of Home

2010-09-30T05:57:00.000-07:00

"Taste of Home,"is my favorite magazine for recipes because they are simple, delicious and fun. I just subscribed to the magazine and can't wait to start receiving it monthly. My friend Ginger and I have decided to start a monthly challenge using recipes from their magazine or website. We will post our, "SPICY DISH" mid October. Meanwhile we need to decide on a name for our monthly challenge so expect to see the Survey for that soon. https://w1.buysub.com/pubs/RM/TOH/T56_Fresh_Free_Subscriptions.jsp?cds_page_id=43238&cds_mag_code=TOH&id=1285852207983&lsid=32730810079043340&vid=1&cds_response_key=IJ0MU01T

Spice Out from Ginger and Clove

Hi Hat

2010-09-25T05:49:00.000-07:00

This is my "Hi~Hat," they look great and are so delicious.

I had a hard time putting the melted chocolate on the frosting.

Make sure you dip the cupcakes in the melted frosting with NO DISTRACTIONS.
I will definately put this recipe in my box of favorites.
Thanks for visiting ObsessedWithCupcakes,Rhonda

Candy Sushi

2010-09-24T07:06:00.000-07:00

These little treats are sure to make every kids birthday celebration a hit. My boys love it and all their friend request it every year. I sprinkle powdered sugar on the bottom of the box so they don't stick .

This is my version
Check out these pictures by Elizabeth LaBau. She also has made step by step directions. I posted the pictures here but visited their site for more great idea's.

I love the presentation

My NEW favorite

For step by step direction click here.

Thanks for visiting ObsessedWithCupcakes,Rhonda
original post 1/20/09

PBJ Cupcakes

2010-09-23T07:11:00.000-07:00

Martha Stewart's Peanut Butter cupcakes with Peanut Butter and Jelly.
Perfect amount of Jelly

Not enough jelly.

Some of my friends love these cupcakes but I am not a big fan. I would rather eat a PBJ sandwich, less work and fewer calories.

Thanks for visiting ObsessedWithCupcakes,Rhonda

Love It!

2010-09-20T06:24:00.001-07:00

I was looking for new Cupcake Wraptures today when I stumbled across these fun cupcake wraps. This is just one picture but check out the link to see all of them.

Pink and Green Brocade Cupcake Wraptures from Global Sugar Art
These paper wrappers are for decorative purposes only!

Presentation is everything, just this wrapture can make a simple cupcake Fabulous. They will definitely take your cupcakes to the next level. And it is easy, and easy is GREAT!
Thanks for visiting ObsessedWithCupcakes,Rhonda

Smucker's Magic Shell

2010-09-15T06:46:00.000-07:00

My Kids go APE over these Chocolate covered Banana's

Freeze the banana's for
1 hour before covering them
with the "Magic Shell."

Spoon all the excess
chocolate on the banana.

Sprinkle nuts over the chocolate covered banana's while the chocolate is still wet. They won't stick if the chocolate has harden.
If you don't like nuts try:
mini m&m's, marshmallows, or sprinkles. Use your imagination and have fun.

I put the banana's in the refrigerator for a couple miniatures to get the shell to harder.

Kellogg's Weekly Nutrition Update | Kellogg's Nutrition - Search Results

2010-09-13T18:07:00.000-07:00

Kellogg's Weekly Nutrition Update Kellogg's Nutrition - Search Results

Thanks for visiting ObsessedWithCupcakes,Rhonda

Cupcake in a decorative tin

2010-09-12T09:20:00.000-07:00

You can put anything you want in these tins but a Cupcake is always a nice surprise.

Don't open this can! You want to turn it upside down. Remember it should be the bottom side.
Wash can really good, and take the label off.

Make sure the can is dried out before you fill it with cookies, candies or even a cupcake.

This can of mandarin oranges measures 9 inches by 3 inches.

Use this glue or a glue gun to glue the lid back on.
Put the glue on the outter rim of the lid.
O. K. picture not the right direction (so, Rhonda) Put weight on top of can while the glue dries or hold it tightly.
Love this double-sided tape! It is the best MUST GET NOW~ If you don't already own it.

Oh! Very important~ decorate the can before you put cupcake in it!

Thanks for visiting ObsessedWithCupcakes,Rhonda

Pillsbury Cherry Bombs

2010-09-11T07:00:00.000-07:00

While I was waiting in the doctors office lobby I was looking through the magazine "Taste of Home" and came across this recipe.

1. Pillsbury biscuits
2. Can of Apple or Cherry Pie Filling
3. A handful of Blueberries (optional)
4. 3 Tablespoons of sugar
5. 1 Tablespoon cinnamon

I loved it!!! It is so easy and the kids can make it without any problems. I did sprinkle the inside of the dough with Sugar and Cinnamon. Then I topped the Cherry Bomb with Sugar and Cinnamon before I baked them. Yummmm.

Thanks for visiting ObsessedWithCupcakes,Rhonda

Campfire Marshmallows

2010-09-11T05:57:00.000-07:00

Campfire Giant Roaster Marshmallows are HUGE!
The children go crazy for these Giant marshmallows. They are 2" wide making them at least 4 times the size of regular marshmallows. I had my boys take them camping this summer and they were a hit with the kids at their campsite. Making S'more hasn't been this much fun in years. All the kids rushed to our campsite, eagerly waiting to get their Campfire Marshmallow.
I think I paid $2.49 or $2.99 at Winco for a 28 oz bag. I can't wait for Halloween, I will be making a bunch of ghostly characters with these little treats.

Thanks for visiting ObsessedWithCupcakes,Rhonda

Box Tops for Education

2010-09-08T19:45:00.000-07:00

The boys have been back in school for a month now and I get so sad every time I hear about another school program being eliminated. So, this year I am focusing on BOX TOPS! We can all help the schools and it is so easy. PLEASE support the companies that give back to the schools.
And a side note to all my friends~ save the box tops and give them to me if you don't have a local school to give them to.
Let's make a difference this year~ the schools need our help.

To find out more about the participating products click on The title Box Tops for Education
Thanks for visiting ObsessedWithCupcakes,Rhonda

Sara Lee

2010-09-08T12:34:00.001-07:00

I was grocery shopping at Raley's this morning and the Sales Rep. from Sara Lee was so nice. He was stocking the selves and his cart was blocking the cereal. He was eager to move his cart and make sure I could get to the items I needed. I am so use to the reps blocking the aisles and me having to go all the way around. Sometimes, I just skip that aisle because it is not worth the frusteration.
That being said~ I decided to go to Sara Lee's website and blog about my favorite SARA LEE TIP.
Here it is guys~ fun and simple, just like me!

For Directions~Click on the TITLE Sara Lee.

Thanks for visiting ObsessedWithCupcakes,Rhonda

2010-09-08T06:55:00.000-07:00

My favorite spices come from McCormick. This is the only grocery store item that I don't wait for it to be on sale. Well, not all the spices but Red Chili powder and Smoked Paprika have to be from McCormick. It really makes the difference.

http://www.mccormickgourmet.com/Products/Spices/Paprika-Smoked.aspx

Click on this link to find out long spices keep fresh.

http://mccormick.com/Spices101/HowOldSpices/KeepingItFresh.aspx

Click on this link for usage tips

http://mccormick.com/Spices101/SpiceUsageTips.aspx

2010-07-07T08:30:00.000-07:00

Look what I found today~ I great tutorial on Frosting cupcakes with the 1M tip.
Take time to smell the Sweet Treats!

Happy Birthday America

2010-07-03T09:35:00.001-07:00

I couldn't think of a better SWEET TREAT to make for America's Birthday than these delicious and fun Cake Pops. The first time I saw a cake pop was on Bakerella's flickr page. She is always creating fun cake pops and I always look forward to seeing her next creation.
Take time to smell the Sweet Treats!

How to Freeze your cakes and cupcakes

2010-07-02T07:20:00.000-07:00

I always freeze my cupcakes. I actually try to bake my cupcakes a day early just so I can freeze them. They are always moister after defrosting.
Here are freezing tips I got from, "suite 101.com."
Double wrap the cupcakes or cakes with plastic wrap and then put inside a ziplock bag. You can freeze them for 3-6 months. Make sure the cakes are completely defrosted before frosting.

Take time to smell the Sweet Treats!

Happy Father's Day

2010-06-20T07:27:00.001-07:00

Happy Father's Day!

I am spending the day with my parents, brother and his awesome family. I can't wait. I love spending time with my niece and nephews! They are the BEST.

Take time to smell the Sweet Treats!

Tootsie Roll

2010-06-18T18:05:00.000-07:00

It is easier to roll out the tootsie rolls when you microwace them for 15 to 30 seconds.

I have seen tootsie rolls used for: puppy ears, chain links, puppy noses and I am sure the list goes on.

Cookin in the Kitchen with Mama

2010-06-18T17:35:00.000-07:00

All Recipes My Kid's Favorite Pork Chops

SUBMITTED BY: TheKissingCook
INGREDIENTS
6 pork chops
2 tablespoons steak seasoning
1 (12 fluid ounce) can or bottle beer
1 (18 ounce) bottle barbecue sauce
2 onions, sliced

DIRECTIONS
Sprinkle pork chops with steak seasoning. Brown both sides in skillet. After the pork chops have been browned, remove them from the pan.
Pour into skillet one can of beer. Stir around the beer until all the particles on the sides have been incorporated. Pour in barbecue sauce and place the pork chops back into the pan. Add onions and cover. Simmer on low for 1 to 2 hours.

My 8 yr. old son made these pork chops and my whole family loved them!

I am going to try to post one new KID FRIENDLY recipe a week.

A simple and cute Pedestal

2010-06-18T05:38:00.000-07:00

Pedestal

I hot glue this "Crafty Fringe," to the sides of the cake plate

Step 1 Put cake board on top of the decorative paper that you are going to use (flip it over, so you don't put pencil marks on the decorative side) trace and cut.

(Step 2) Put double sided tape on the back side of the polka dotted paper Then flip it over and stick it on top of the cake plate.

(Step 3) The cake plate measures 10 inches. Hot glue the terra cotta pot 3 inches from the outside of the cake plate.

(Step 4) The terra cotta pot meaures 4 inches. Subtract 4 from 10 and you get 6, divide that by 2 and that is where I came up with 3 inches from the outside of the cake plate

Cupcake Box and Card all in ONE!
You have to untie the bow to get the card to open up.

Step 1 Cut 1- (8 in. by 4 in) striped piece of card stock, cut 1 (3 1/2 in. x 3 1/2 in. piece of pink cardstock, then another decoration (your choice), I picked a piece of paper decorated with a flower.

Step 2 You will need ribbon and double sided puffing tape. You can't really see it but I put the puffy tape on the paper decorated with the flower (it is upside down).

Step 3 I used a good sticky tape and taped the ribbon to the box

Step 4 Fold the 8 inch striped paper in half, then put the pink cardstock on top of it (layered). Then put the flower paper (the one with the double-sided puffy tape) on top of the pink cardstock. (layered) Put the creased side of the striped paper at the opening of the cupcake box. You can actually put it on top or bottom (I like both ways).

I will post a better picture later. Now tie the bow and the card will stay closed.

Salted Caramel Cupcakes

2009-07-17T22:45:00.000-07:00

This is my favorite Chocolate Cupcake Recipe~

Cake Ingredients

4 ounces unsweetened chocolate, chopped (4 squares)
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 -1/2 Cup (room temperature) coffee

For cake:Preheat oven to 350°F. Melt Chocolate squares in microwave (About 2 minutes) Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix cocoa powder mixture in alternating with cooled coffee. Makes 24 cupcakes.

Brown Sugar Swiss Meringue Frosting

5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature
Directions

Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.
I sprinkled course salt on top of the cupcake and it taste really good.

Thanks for stopping by,
Rhonda

WOW~ These cupcakes are so delicious!

2009-07-17T21:49:00.000-07:00

I will post the pictures later but I made my favorite Chocolate Cupcakes again with Brown Sugar Swiss Meringue frosting drizzled with caramel (icecream topping) and Sea Salt sprinkled on top. These are sooo good. I can't wait to make these again.
And let me tell you, Brown Sugar Swiss Meringue frosting with Sea Salt sprinkled on top, it soooo good!
Martha Stewarts recipe
Makes about 5 cups
5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature
Directions
Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=1914f47fc5e35110VgnVCM1000003d370a0aRCRD&vgnextfmt=default
Happy Baking
Rhonda

Mike's 40th Birthday

2009-07-10T21:39:00.000-07:00

We celebrated Mike's birthday at Postino's, the ambience and food were perfect for a 40th birthday. But I think the cupcakes sealed the deal.

Happy Baking
Rhonda

Wilton's Whipped Icing

2009-06-22T22:26:00.000-07:00

I used this Whipped Icing for my cream puffs and they were DELICIOUS! I have a new DESSERT FAVORITE!

Happy Baking
Rhonda

Chocolate Curls

2009-06-15T21:03:00.000-07:00

Betty Crocker's techniques
Small Curls
1. Carefully draw a vegetable peeler across the broad surface of a bar of semisweet or milk chocolate. This works best if the chocolate is at room temperature. For narrower curls, use the side of the bar.
Large Curls
1. Place 1-1/2 ounces semisweet chocolate (not baking pieces) or milk chocolate and 1 teaspoon shortening in a small, heavy saucepan. Melt over low heat, stirring constantly. Use a metal spatula with an offset blade to spread the chocolate evenly over the bottom of a glass baking dish. Let stand until set.
Step 2.
2. Hold a straightedged metal spatula against the baking dish just inside the edge of the chocolate at a 45-degree angle. Apply gentle, steady pressure, and push the spatula straight forward.
For looser curls, push the spatula forward in an arc.

Step 3.
3. Lift any curls with a wooden skewer to avoid making fingerprints in the chocolate. Use immediately or place a single layer on paper towels in a storage container. Cover and store at room temperature or chill.
http://http//www.bhg.com/recipes/desserts/chocolate/chocolate-curls/

http://candy.about.com/od/workingwithchocolate/tp/Chocolate-Curls.htm
You want your chocolate to be in a solid, smooth block for curling, so melt it carefully and pour it into a cake or loaf pan. You will probably need at least a pound of chocolate to make a sizable block. Allow the chocolate to cool and be easy to invert and remove once it is completely solid. Once your curl has reached the desired size, remove it with your other hand and place it on your pastry, or on a sheet of parchment to be used later. You will soon find that depending on the speed of your movement and the pressure you apply, you can easily make curls of various sizes. If you are making a large amount of curls at once, you may need to re-warm the chocolate briefly if it starts to chip or break apart.
Video by Jonathon Stewart
http://video.about.com/candy/How-to-Make-Chocolate-Curls.htm

Video how to temper chocolate by Gretchen Siegchrist
http://video.about.com/candy/How-to-Temper-Chocolate.htm

You will need:
at least 1 pound of high-quality chocolate
a sharp knife for cutting the chocolate
a rubber spatula for stirring
a double boiler
a chocolate thermometer You need to get a thermometer that is specially made for chocolate because it shows the difference in degrees very clearly in a way that you will not be able to see on a normal candy thermometer.
Cut the ChocolateUsing the knife, begin at the corner of the block of chocolate and cut it into almond-size pieces. Once you have chopped away one corner of the chocolate, turn the block and begin on another corner.
Melt Most of the ChocolateFill the bottom of the double boiler with water, and bring it to a simmer on the stove. Add two-thirds of the chocolate pieces to the top of the double boiler, and place this over the simmering water. Place the thermometer in the top of the double boiler so that you can easily monitor the chocolate's temperature. Stir the chocolate gently with a spatula as it melts.
Add the Remaining ChocolateWhen the chocolate reaches the correct temperature--110 degrees for milk or white, 115 for dark--remove it from the heat. Add the remaining chocolate pieces, and stir them in until they melt. Let the chocolate cool to 84 degrees. Return the chocolate to the top of the double boiler, where the water should still be simmering, and leave it there for five to 10 seconds.
Stir the Melted Chocolate now, remove the chocolate from the heat and give it a gentle stir. Repeat the process until the chocolate heats up to 87 degrees for milk or white, or 89 degrees for dark chocolate.

Happy Baking
Rhonda

Smucker's Magic Shell is the BEST!

2009-06-11T11:30:00.000-07:00

My Kids go APE over these Chocolate covered Banana's

Freeze the banana's for
1 hour before covering them
with the "Magic Shell."

Magic Shell is my Favorite!
I have bought at least a
100 bottles in the last 3 years.

Spoon all the excess
chocolate on the banana
because you won't want to
WASTE it.

I put the banana's in the
refrigerator for a couple
mintures to get the shell
to harder.

Sugarblooms Tall Cupcakes

2009-06-02T16:16:00.000-07:00

Bev never stops amazing all of us with her beautiful cakes/cupcakes. She has so generously created a step by step tutorial for all of us.

You have to check out her blog!

http://sugarbloomcupcakes.blogspot.com/2009/05/tall-cupcakes-tutorial.html

Tell her Obsessedwithcupcakes sent you!

SugarBloom Cupcakes are designers, bakers and decorators of the most tasteful and beautiful cupcakes in Perth, Western Australia.

Thanks for stopping by,
Rhonda

Delicious Pumpkin Bread

2009-06-01T14:03:00.000-07:00

I had to try this recipe because it received 5 stars. I topped it with buttercream meringue and it was soooo delicious! This is my new Christmas give-aways.
Ingredients:
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1/2 cup chopped walnuts (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3 cups white sugar
2/3 cup water
4 eggs
Directions:
1.
Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
2.
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
3.
Bake for approximately 1 hour.
Thanks for stopping by,
Rhonda

Marshmallow Pop bouquet

2009-05-30T22:27:00.000-07:00

Thanks for stopping by,
Rhonda

Marshmallow Pop bouquets

2009-05-30T20:59:00.001-07:00

Step 1. Find a box and decorate it, I just used ribbon. Really simple.

Step 2. Slice off a chunk of syrofoam with a serrated knife. Put it in the box

Step 3. I used a hole punch to punch holes in the lid.

Step 4. I couldn't reach the center with my hole punch so I just used a knife and twisted it around.

Step 5. Put the marshmallow pops in the holes in the box.

Step 6. Poke the Yumm sign in the back of the box.

Thanks for stopping by,
Rhonda

Anica's Birthday Cupakes

2009-05-30T07:02:00.000-07:00

Thanks for stopping by,
Rhonda

Swiss Meringue Buttercream Frosting

2009-05-25T20:51:00.000-07:00

Epicurious
Toba Garrett

Ingredients
12 oz (336 g) egg whites (10 large egg whites or about 1 1/2 cups)
3 cups (680 g) granulated sugar
3 lbs (1.36 kg) unsalted butter, room temperature
2 Tbsp almond extract or pure vanilla extract or up to 3 fl oz (90 ml) light rum, framboise, pear William, or kirsch

Preparation1. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

3. On your mixer, remove the whip and attach the paddle. Add half the butter (1 1/2 lbs or 680 g) into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter (1 1/2 lbs or 680 g) and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

4. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

5. Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using

Thanks for stopping by,
Rhonda
http://www.epicurious.com/recipes/food/views/Swiss-Meringue-Buttercream-109239

Lindt Excellence Chili Bar

2009-05-17T07:48:00.001-07:00

Excellence Chili is an exceptional and entirely new taste experience combining Lindt's finest aromatic dark chocolate with the well balanced spice of premium red chili.
I made Chocolate Chili cupcakes and they were EXCELLENT!!!! I will definately buy this chocolate bar again! This is a MUST TRY!

Hey Batter Battter (And I don't mean CAKE BATTER)

2009-05-01T07:29:00.000-07:00

I made these cookies for the COOKIE CHALLENGE. Thanks for stopping by,
Rhonda

Margarita Cupcake

2009-04-29T21:53:00.000-07:00

Margarita May
The flavor for May is MARGARITA'S
I couldn't wait so I am posting my pictures and the recipe I used early. I LOVED THESE CUPCAKES. I give them 10 cupcakes out of 10.
Recipe by Cakes By Destini http://www.flickr.com/photos/cakesbydestini/

Margarita Cupcakes
9 oz Margarita mix (Mrs. T's or Bacardi)
3 oz tequila
3/4 oz Grand Marnier
White cake mix
3 egg whites
2 Tbsp vegetable oil
1 Tbsp lime zest
1 recipe Lime Butter cream Icing (recipe follows)

Mix together the margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. You will use 1 1/4 cup of this in the cupcake mix. Pour the remainder over ice and enjoy the mini-rita while you're baking.
In a stand mixer, add the cake mix, egg whites, vegetable oil, lime zest, and 1 1/4 cup of the margarita mixture. Mix on low for about 30 seconds and then increase to medium speed for two minutes (the batter will still be a bit lumpy).
Spoon the batter into prepared muffin pan and bake at 350 for about 25 minutes.

Lime Butter cream Icing
3 cups + 3 Tbsp confectioner's sugar
1 cup unsalted butter at room temperature
1/8 tsp salt
1 Tbsp lime juice
1/4 cup granulated sugar (optional)

Add the butter, confectioner's sugar, salt, and lime juice to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

Optional - Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns green. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes and enjoy!

I didn't add the alcohol to this recipe, instead I mixed the Disaronna and Tequila
together and brushed the mixture on top of the cupcakes.
Di Sarrono

The name is a diminutive of the Italian amaro, meaning "bitter", indicating the distinctive flavour lent by the mandorla amara--the bitter almond or the drupe kernel. However, the bitterness is not unpalatable, and the flavour is enhanced by sweeteners, and sometimes sweet almonds, in the final products.[2] Therefore, the liqueur's name can be said to describe the taste as "a little bitter".
Thanks for stopping by,
Rhonda

What's the difference between German, Dutch, and Swiss chocolate

2009-04-03T09:30:00.000-07:00

By searching on "what is" and then "German chocolate," "Dutch chocolate," and "Swiss chocolate," we found a treasure trove of information about these confectionery varieties. The differences are subtle and are related to both brand names and nationality.
We were surprised to learn that the famous German chocolate cake doesn't have anything to do with the country of Germany. This rich chocolate cake first appeared in 1957 when a homemaker sent the recipe to a Dallas newspaper. Baker's German's Sweet Chocolate was the key ingredient in the cake. German's Chocolate dates back to 1852, when an American named Sam German created a sweet baking chocolate bar for the Baker's Chocolate Company. This new chocolate had sugar added to it, as a convenience for bakers. But that all important apostrophe and "s" were soon dropped from "German's."
In 1828, Dutch chocolate maker C. J. Van Houten invented the cocoa press. This machine squeezed cocoa butter out of the beans and treated the cocoa with an alkalizing agent to improve the color and flavor. The process became known as "dutching," and cocoa processed this way is called Dutch chocolate.
Swiss chocolate, on the other hand, simply refers to the confection's nationality. The Swiss are perhaps the European masters of chocolate and the pioneering chocolatiers in this mountain country have refined the making of candy into high art. Thanks to the output of their plentiful cows, the Swiss invented milk chocolate in 1875 and "melt in the mouth" chocolate soon after. Swiss chocolates won numerous awards in the early 20th century, which further solidified the country's reputation for fine chocolate

Thursday Tips

2009-03-31T21:08:00.000-07:00

http://www.mysweetandsaucy.com/

Melody started Sweet & Saucy in an attempt to help inspire the people who have a passion for desserts. Her obsession with desserts and food led to her the California School of Culinary Arts where she became a Le Cordon Bleu Pastry Chef. Since then she has found that her real desire is to go out on her own and experience all that she can with regards to the culinary world. She started her own business, Sweet & Saucy, where she does custom desserts (everything from wedding cakes to decorated sugar cookies), personal cooking classes at Prep Kitchen Essentials, and catering. Located in Long Beach, CA she can do orders up and down the coast from San Diego to Santa Barbra. She created her website to help people in any way possible as you discover more and more about the delicious world of desserts. Enjoy!

I had to share this blog with you because it is AMAZING!!! Talk about the tricks of the trade. Boy oh boy, I might even give fondant covered cakes a chances now. I didn't realize there are so many amazing tools to help you make perfect cakes!!! I love that Melody shows you step by step instructions. It really helps the novice, such as myself.

http://www.mysweetandsaucy.com/2009/03/princess-birthday-cake-barbie-desserts/

Impression mats

http://www.sugarcraft.com/catalog/gumpaste/impression-mats/impression-mats.htm

If and when I make it down to Southern California I would love to take one of Melody's classes. Maybe someday I can plan a Sweet Treats get together in L. A. and we can all take a class from Melody. That would be AWESOME!

Martha Stewart's Chocolate Graham Cracker Cupcakes

2009-03-29T16:23:00.000-07:00

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow
Makes 2 dozen
2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped

Directions
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Frosting
Makes enough for 2 dozen cupcakes
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Directions
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

School Auction

2009-03-15T08:11:00.000-07:00

The power of CAKE! This is the cake, cupcakes and strawberries I made for the school auction. They sold for $275.00. The couple that bought the cake are AWESOME!!! They came over and told me it was the best cake ever and shared 2 sliced with my table. Then she gave me my stand back because she knew I loved it and hated giving it up.
Anyways, I think this little cake as brought someone really awesome into my life. I am definitely having that couple over for dinner and getting to know them better. And "No," it isn't just because they bought the cake, it just because sometimes you meet really great people and know it instantly!!!

Thursday Tips

2009-02-19T08:13:00.000-08:00

Gumpaste or Fondant

(That is the Question)

I have read a lot of other peoples opinions and this is what most of them think. GUMPASTE ~ It's stronger, lasts longer, and rolls out better than fondant. The trick is adding a little white vegetable fat when kneading, that helps prevent some of the cracking. Make sure you add the color and knead it in before adding the vegetable fat. I got this tip from Kylie Lambert and I trust anything she says about GUMPASTE. She also suggests storing them correctly so they last longer. A dry place not humid. Some people have had problem with the color taking when they add vegetable fat but Kylie hasn't experienced this problem.

If you love cupcakes you know Kylie Lambert of Australia. She has inspired so many people and her cakes/cupcake will continue to inspire people for years to come. Her cupcakes are fun, beautiful, elegant, playful, cute, original, creative, amazing and the list goes on. She is always willing to help and share with other cupcake designers. So, A BIG thanks to Kylie for letting me start off my new "Thursday Tips," with advice from her. You have to check out Kylie's flickr site, if you want to see STUNNING cupcakes.

http://www.flickr.com/photos/lecupcake/

French Crepe Suzette from Bisquick

2009-02-16T15:21:00.000-08:00

I love crepes and I love bisquick so I had to try this recipe. I will definately make it again real soon. I accidently made the first 2 crepes too thick and they were great.
On a scale of 1 to 10 for EASY ~ 10
On a scale of 1 to 10 for TASTE ~ 10

Original Bisquick®
1 cup bisquick mix
3/4 cup milk
2 eggs

1/4 cup butter or margarine
1 teaspoon grated orange peel
1/4 cup orange juice
1/3 cup sugar
1/4 cup orange-flavored liqueur
bout Concordance

I didn't have orange-liqueur so I just substituted it for Orange Juice, I also added 2 tablespoons of blueberries.™ I loved it!!!

1. Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.

2. Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.

3. Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

recipe from Bettycrocker.com

O.K., I really enjoyed this recipe and it got me thinking. So, I went to Betty Crocker's website to see if they will give me a couple gift certificates to give to my viewers. In the process I stumbled upon these free samples for "Warm Delights." You do have to sign up and will get emails from Betty Crocker. Well, I ordered mine and will post pictures has soon as I try them.

http://freewarmdelights.bettycrocker.com/WarmDelights/ThankYou.aspx

Bakerella's Cupcake Popshttp://www.marthastewart.com/recipe/cupcake-pops

2009-02-15T11:13:00.000-08:00

I love Bakerella's Cupcake Pops. I played around with the recipe yesterday and really liked it.
I added 1/2 cup peanut butter to chocolate cake batter. It was really good. Then instead of cream cheese frosting, I used 1 3/4 Cup chocolate frosting and 1/4 Cup peanut butter.
http://www.marthastewart.com/recipe/cupcake-pops

Oreo~Balls another great recipe

http://www.recipezaar.com/Oreo-Balls-52035

Ingredients
1 package regular size Oreo cookies,crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Directions
1 Using a blender or hand held mixer, mix Oreos and cream cheese together.
2Roll into walnut size balls.
3 Chill for an hour.
4 Melt approximately 3/4 package of white almond bark.
5 Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6 Allow to harden on wax paper.
7 Takes about 15 min.
8 While waiting, melt about 1/4 package of chocolate almond bark.
9 When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10 I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Fondant cupcake toppers

2009-01-27T06:11:00.000-08:00

Candy Sushi by Elizabeth LaBau

2009-01-20T20:29:00.000-08:00

I love the presention

These guy is too cute!

These candy sushi were made byElizabeth LaBau.
I got these pictures off the internet but I do make this every year for my son Michael. He and his friends love it. It is so easy you have to give it a try.

For step by step direction check out this site.
http://candy.about.com/od/candybasics/ss/candysushi_sbs_4.htm

Pie Crust Chips

2009-01-18T18:56:00.000-08:00

I cut the pie crust into small triangles and pressed both sides into cinnamon sugar. After I baked them, my son drizzled them with Pillsbury Vanilla Frosting. I heated the oven according to the pie instructions.

I used Comstock Apple Pie Filling and decided to do some experimenting. On one half of the pie I put 3 tablespoons of Caramel Ice cream topping and on the other half I put 1/3 Cup (defrosted) frozen blueberries. I heated the blueberries and added 1/4 teaspoon cinnamon.

I dipped the Pie Crust chips in the Apple pie filling and the caramel sauce just dripped off. It tasted really good.

Valentine's Day is right around the corner

2009-01-17T09:03:00.000-08:00

These are the Nutter Butter Balls. I used a heart shape cookie cutter and let them harder for about 10 minutes and then dipped them in melted chocolate.

Recipe
Package of Nutter Butters
6oz. cream cheese

Put both ingredients in a food processor and blend till mix can be balled together. Rolled the dough out and cut with a heart shaped cookie cutter. I sprinkled powdered sugar on the dough when I was rolling it out. But the hearts in the freezer for about 10 minutes and then dipped them in melted chocolate.

Bakerella's youtube

2009-01-16T20:27:00.001-08:00

After seeing Bakerella's AWESOME cupcake pop, I made this marshmallow pop.

It is featured on her youtube video

http://bakerella.blogspot.com/2008/05/theyre-poppin-up-all-over.html

My "Inspired by Bakerella" set on flickr

http://www.flickr.com/photos/obsessedwithcupcakes/sets/72157605073591608/

Ari's Birthday Sleep over cupcakes

2008-12-30T08:08:00.000-08:00

I made these cupcakes for one of the sweetest girls I know, she had just turned nine. She is so appreciative and I just think the world of her.

I am getting a little better with fondant

2008-12-30T07:36:00.000-08:00

These are the cupcakes I made for my friends 40th birthday. I still have so much to learn. I felt like just saying, "NO," to fondant because it takes too long and the taste really isn't that great. But after seeing "Toni's" flickr site http://www.flickr.com/photos/toni-italy/ I have decided to give it another try. She gives you step by step instructions and makes it look easy.
Oh! I do like the party hats I made and they were easy. To make the white curlies I just wrapped the tiny white fondant ropes around a tooth pick.

I made it through another holiday

2008-12-28T18:22:00.000-08:00

Well, Christmas and Michael's birthday have passed and I survived. Boy, last week was crazy!!! We went to the amazing McCovey's in Walnut Creek for Michael's 10th birthday. The boys had a great time. If you haven't been to McCovey's yet, you have to go.

Christmas Crackers

2008-12-09T22:25:00.000-08:00

Tie one end off before putting candy in the cracker.

Empty toilet paper rolls

Dinner was Great!!

2008-11-28T21:15:00.000-08:00

Thanksgiving was GREAT! I wasn't stressed out at all because I made most my food the night before. I got the idea from a neighbor and I have to say, it was a great IDEA! The food was so good and I didn't have to spend all day working in the kitchen. I was able to spend the day with my parents and just be THANKFUL!

I made the Banana Nut muffins

2008-10-27T13:22:00.000-07:00

They were good and healthy. I changed the recipe a little; I used splenda instead of sugar and grounded up oatmeal instead of flour and added a little cinnamon. I also put 2 small handfuls of chocolate chips.
The muffin is filling and taste good. It reminds me of the healthier choice, tho. You know the food that still taste good but you can tell that all the delicious juice was sucked right out of it. So, would I make these again, yes, because I am trying to eat healthier and just need to deal with it!

Tomato Soup Cake

2008-10-20T20:50:00.000-07:00

This cake is really really good! I used a spice cake and followed the directions on the box and added 1-can of Tomato Soup, 1-3oz. box of cheesecake pudding mix.

Pink Ribbon

2008-10-08T17:30:00.000-07:00

I don't know if you know this or not but I am an administrator of an AMAZING group "Sweet Treats," on Flickr. Since it is October we are posting all of our PINK RIBBON cupcakes, cookies and cakes. There are so many amazing pictures, please check them out.
http://www.flickr.com/groups/582065@N20/discuss/72157607620028217/#comment72157607884149279

My EGGLESS cupcakes

2008-09-23T22:49:00.000-07:00

The Recipe~ 1 box Chocolate Cake Mix, 1-3oz box of Chocolate pudding, 1/2 Cups of crushed Oreo cookies. I followed the recipe on the box but forgot the eggs. These cupcakes tasted so GOOD!!!! I made them to sell at a bake sale but they never made it to the SALE. I can't wait to make these again.