No Bake Christmas Desserts in 30 Minutes or Less

Christmas is a time of peace, love and joy.  We see loved ones and go to parties.  We spend time shopping and buying gifts.  There is a magic in the air that is missing the other eleven months of the year.  Usually December is gone in the blink of an eye because of all the activities and events that go along with the holiday season.

All the running, wrapping and shopping leaves little left in the engine for elaborate desserts.  I'm sharing a few of my favorite no bake desserts for classes and parties.  When you are short on time or just short on energy, these desserts still offer plenty of "wow" and not as much time in the kitchen.

"Bake" away!

Chocolate Dipped Anythings

The easiest, quickest "wow" dessert is anything dipped in chocolate.  Think pretzels, crackers, twizzlers, gummy bears and oreos. 

 

What you need:

2 bags milk chocolate chips
anything "dippable"
wax paper
festive sprinkles

In a glass bowl, microwave two bags of chocolate (minus approx 1/4 cup chips).  Heat on high in 30-45 second intervals, stirring after each interval.  When chocolate stirs smooth, toss in 1/4 cup chips and stir until melted.  This will lower the temperature of the chocolate making it perfect for dipping.

Line a baking sheet with wax paper.  Dip your pretzels, oreos or whatever and place on wax paper.  If you're using pretzels, and feeling crafty make a wreath.  Sprinkle on some festive sugars and sprinkles and chill in the refrigerator for 10-15 minutes.  The chocolate will set, and you have a tray full of goodies in less than thirty minutes.

Christmas Krispy Treats

Everyone loves Krispy Treats.  Or at least everyone I know loves Krispy Treats.  They are easier on the hips and a cinch to make.

What you need:

5 cups rice cereal
1 bag mini marshmallows
3 tablespoons butter/margarine
red and green chocolate candies or sprinkles
greased 9x13 baking dish

Melt butter over low heat in heavy saucepan.  Add marshmallows and stir until smooth.  Remove from heat, add rice cereal.  Stir in candies or sprinkles.  Spread in greased 9x13 baking dish and place in fridge to set.  In twenty minutes, cut into squares and you're ready to rock.

Reindeer Oreos

I saw these on Pinterest, and they are adorable and simple.  Perfect for class parties or holiday gathering where there will be kids.

What you need:

1 package oreos
1 bag mini marshmallows
mini chocolate chips
broken mini pretzels
red chocolate candies
vanilla frosting

Using vanilla frosting, attach two mini marshmallows and two mini chocolate chips for eyes.  Attach reindeer antlers.  Add chocolate candies for nose.

Viola! Adorable edible reindeer!

If you have any links to other easy and fun dessert, please share!

Christmas is a time of peace, love and joy.  We see loved ones and go to parties.  We spend time shopping and buying gifts.  There is a magic in the air that is missing the other eleven months of the year.  Usually December is gone in the blink of an eye because of all the activities and events that go along with the holiday season.

All the running, wrapping and shopping leaves little left in the engine for elaborate desserts.  I'm sharing a few of my favorite no bake desserts for classes and parties.  When you are short on time or just short on energy, these desserts still offer plenty of "wow" and not as much time in the kitchen.

"Bake" away!

Chocolate Dipped Anythings

The easiest, quickest "wow" dessert is anything dipped in chocolate.  Think pretzels, crackers, twizzlers, gummy bears and oreos. 

 

What you need:

2 bags milk chocolate chips
anything "dippable"
wax paper
festive sprinkles

In a glass bowl, microwave two bags of chocolate (minus approx 1/4 cup chips).  Heat on high in 30-45 second intervals, stirring after each interval.  When chocolate stirs smooth, toss in 1/4 cup chips and stir until melted.  This will lower the temperature of the chocolate making it perfect for dipping.

Line a baking sheet with wax paper.  Dip your pretzels, oreos or whatever and place on wax paper.  If you're using pretzels, and feeling crafty make a wreath.  Sprinkle on some festive sugars and sprinkles and chill in the refrigerator for 10-15 minutes.  The chocolate will set, and you have a tray full of goodies in less than thirty minutes.

Christmas Krispy Treats

Everyone loves Krispy Treats.  Or at least everyone I know loves Krispy Treats.  They are easier on the hips and a cinch to make.

What you need:

5 cups rice cereal
1 bag mini marshmallows
3 tablespoons butter/margarine
red and green chocolate candies or sprinkles
greased 9x13 baking dish

Melt butter over low heat in heavy saucepan.  Add marshmallows and stir until smooth.  Remove from heat, add rice cereal.  Stir in candies or sprinkles.  Spread in greased 9x13 baking dish and place in fridge to set.  In twenty minutes, cut into squares and you're ready to rock.

Reindeer Oreos

I saw these on Pinterest, and they are adorable and simple.  Perfect for class parties or holiday gathering where there will be kids.

What you need:

1 package oreos
1 bag mini marshmallows
mini chocolate chips
broken mini pretzels
red chocolate candies
vanilla frosting

Using vanilla frosting, attach two mini marshmallows and two mini chocolate chips for eyes.  Attach reindeer antlers.  Add chocolate candies for nose.

Viola! Adorable edible reindeer!

If you have any links to other easy and fun dessert, please share!

reade more... Résuméabuiyad

Chocolate Mint Brownie Bites

Right before Thanksgiving, I was busy packing for our road trip to New York.  Clothes? Check. Toiletries? Check.  Thanksgiving dessert? Check.

I usually offer to bring dessert to any gathering, since nothing sings to my tummy more than simple sugar.  This year for my Thanksgiving dessert I dreamed up something that reminded me of those peppermint cake pops I love from Starbucks.

The chocolate-y, minty ones that are dipped in white chocolate and rolled in crushed peppermint.  Heavenly.

To make these tiny delicious delites, you'll need nothing more than a box of brownie mix, prepared, and Nestle Winter Mix Morsels.  It's really that easy.

Once you have those items, you'll be ready to prepare Chocolate Mint Brownie Bites for your next holiday party. 

Ingredients:
1 box brownie mix, prepared.
2 bags Nestle Winter Mix Morsels
wax paper

In case you need help, winter mix morsels look like this:
 
Prepare brownie mix according to box, bake and cool completely.   I made my brownies the day before since brownies take a while to cool.

Remove prepared brownie from pan.  You can either cut into squares or turn and dump.  You'll be rolling these into balls so either method works.  Roll brownies into 1-2" balls.  Chill in refrigerator on wax paper lined cookie tray while you melt chocolate.

Pour both bags of chips into heavy, glass microwave safe bowl.  Leave 1/2 cup chips aside.  Heat on high, in 45 seconds intervals.  Stir and continue to heat until chocolate is smooth.  Add 1/4 cup chips and stir until smooth.

Adding the chips lowers the temperature of the chocolate, and makes it just right for dipping goodies.

Using two forks, dip balls one at a time into chocolate and place back on cookie tray.  Chocolate will set rather quickly because brownie balls should be cold.

Allow to set completely, about 15-20 minutes. 

Enjoy!  These are easy and perfect for any holiday party!

Right before Thanksgiving, I was busy packing for our road trip to New York.  Clothes? Check. Toiletries? Check.  Thanksgiving dessert? Check.

I usually offer to bring dessert to any gathering, since nothing sings to my tummy more than simple sugar.  This year for my Thanksgiving dessert I dreamed up something that reminded me of those peppermint cake pops I love from Starbucks.

The chocolate-y, minty ones that are dipped in white chocolate and rolled in crushed peppermint.  Heavenly.

To make these tiny delicious delites, you'll need nothing more than a box of brownie mix, prepared, and Nestle Winter Mix Morsels.  It's really that easy.

Once you have those items, you'll be ready to prepare Chocolate Mint Brownie Bites for your next holiday party. 

Ingredients:
1 box brownie mix, prepared.
2 bags Nestle Winter Mix Morsels
wax paper

In case you need help, winter mix morsels look like this:
 
Prepare brownie mix according to box, bake and cool completely.   I made my brownies the day before since brownies take a while to cool.

Remove prepared brownie from pan.  You can either cut into squares or turn and dump.  You'll be rolling these into balls so either method works.  Roll brownies into 1-2" balls.  Chill in refrigerator on wax paper lined cookie tray while you melt chocolate.

Pour both bags of chips into heavy, glass microwave safe bowl.  Leave 1/2 cup chips aside.  Heat on high, in 45 seconds intervals.  Stir and continue to heat until chocolate is smooth.  Add 1/4 cup chips and stir until smooth.

Adding the chips lowers the temperature of the chocolate, and makes it just right for dipping goodies.

Using two forks, dip balls one at a time into chocolate and place back on cookie tray.  Chocolate will set rather quickly because brownie balls should be cold.

Allow to set completely, about 15-20 minutes. 

Enjoy!  These are easy and perfect for any holiday party!

reade more... Résuméabuiyad

Halloween Spider Web Cupcakes

Tis' the season for junk food.  Last Thursday I made approximately 60 Halloween cupcakes.  Half went to the school snack sale and the other half to my son's classroom for his 6th birthday.

In my efforts to make the birthday cupcakes exciting I made spider webs.  I even added a spider ring.

Always the overachiever.

But I can say with confidence the munchkins loved them, and they looked pretty "Halloween fancy".  They also made my spider ring impulse buy at Target extremely worthwhile.

These are fabulous for Halloween parties, for the classroom or just for fun at home.

I would even recommend bringing them into the office.  You never outgrow cupcakes with plastic spider rings.


1 box cupcake mix
1 container vanilla frosting
1 container chocolate frosting
1 plastic sandwich bag
1 pack spider rings

Prepare and bake cupcakes as directed.  Let cool.

Once cool, frost cupcakes with vanilla frosting.  Fill plastic sandwich bag 1/2 full with chocolate frosting and with scissors snip off small corner. 

Using the sandwich bag, make two large circles with the chocolate frosting on each cupcake.  Make one circle inside the other.

With a knife, start at center of each cupcake and gently drag knife down to edge.  Repeat four to six times, depending on how you want your "web" to look. 

Add spider ring and admire.

**a repost**

Tis' the season for junk food.  Last Thursday I made approximately 60 Halloween cupcakes.  Half went to the school snack sale and the other half to my son's classroom for his 6th birthday.

In my efforts to make the birthday cupcakes exciting I made spider webs.  I even added a spider ring.

Always the overachiever.

But I can say with confidence the munchkins loved them, and they looked pretty "Halloween fancy".  They also made my spider ring impulse buy at Target extremely worthwhile.

These are fabulous for Halloween parties, for the classroom or just for fun at home.

I would even recommend bringing them into the office.  You never outgrow cupcakes with plastic spider rings.


1 box cupcake mix
1 container vanilla frosting
1 container chocolate frosting
1 plastic sandwich bag
1 pack spider rings

Prepare and bake cupcakes as directed.  Let cool.

Once cool, frost cupcakes with vanilla frosting.  Fill plastic sandwich bag 1/2 full with chocolate frosting and with scissors snip off small corner. 

Using the sandwich bag, make two large circles with the chocolate frosting on each cupcake.  Make one circle inside the other.

With a knife, start at center of each cupcake and gently drag knife down to edge.  Repeat four to six times, depending on how you want your "web" to look. 

Add spider ring and admire.

**a repost**

reade more... Résuméabuiyad

Chocolate Chunk Peanut Butter Cup Cookies

Since we don't have central air, I have an unofficial rule that I won't use the oven from June until September.  It's hot enough without adding to the heat on purpose.  We can grill, eat out or binge all night on cereal and toast.  This has been well established and Hubby knows his summertime dinner options are grim if the grill isn't on.

But now the weather is cooler and I can handle standing in front of an oven.  And this past weekend, I baked up some Chocolate Chip Peanut Butter Cup Cookies.

To say they were delightful would be an understatement of epic proportions.  They were utterly divine, and ingested in the blink of an eye.

 Ingredients:

1 1/2 sticks unsalted butter, soft
3/4 cup dark brown sugar (light brown works too, I prefer dark)
1/4 cup granulated sugar
1 large egg
2 tsp vanilla
2 cups all purpose flour
2 tsp cornstarch (this makes a delightfully chewy cookie)
1 tsp baking soda
dash salt
1 bag chocolate chunks (about 2 cups)
8-10 bite sized Reese's peanut butter cups

Preheat oven to 350.

In small bowl, combine dry ingredients (flour, cornstarch, baking soda and salt).  In mixer, beat butter on low speed until smooth, add sugars.  Beat medium high until creamy, about 2 minutes.  Scrape down bowl, add egg and vanilla.  Beat medium high about 2-3 minutes, until well blended and fluffy.  Set mixer to SLOW, slowly incorporate flour mixture until JUST combined.

Using wood spoon or spatula, fold in chocolate chunks.

Chill dough about 10-15 minutes.

Unwrap peanut butter cups, and slice each cup in halves or quarters.  Set aside.  Remove dough from freezer, use cookie scoop to drop heaping mounds onto cookie sheet (2-3 tablespoons).  Space cookies at least 3 inches apart.

Add peanut butter cup pieces onto top of each cookie, and bake 10-12 minutes until edges are lightly brown.  I like to remove cookies from oven when centers are still a bit gooey.  Leave cookies on pan a few minutes and centers will set.

Transfer to wire rack, cool.

Enjoy!

Since we don't have central air, I have an unofficial rule that I won't use the oven from June until September.  It's hot enough without adding to the heat on purpose.  We can grill, eat out or binge all night on cereal and toast.  This has been well established and Hubby knows his summertime dinner options are grim if the grill isn't on.

But now the weather is cooler and I can handle standing in front of an oven.  And this past weekend, I baked up some Chocolate Chip Peanut Butter Cup Cookies.

To say they were delightful would be an understatement of epic proportions.  They were utterly divine, and ingested in the blink of an eye.

 Ingredients:

1 1/2 sticks unsalted butter, soft
3/4 cup dark brown sugar (light brown works too, I prefer dark)
1/4 cup granulated sugar
1 large egg
2 tsp vanilla
2 cups all purpose flour
2 tsp cornstarch (this makes a delightfully chewy cookie)
1 tsp baking soda
dash salt
1 bag chocolate chunks (about 2 cups)
8-10 bite sized Reese's peanut butter cups

Preheat oven to 350.

In small bowl, combine dry ingredients (flour, cornstarch, baking soda and salt).  In mixer, beat butter on low speed until smooth, add sugars.  Beat medium high until creamy, about 2 minutes.  Scrape down bowl, add egg and vanilla.  Beat medium high about 2-3 minutes, until well blended and fluffy.  Set mixer to SLOW, slowly incorporate flour mixture until JUST combined.

Using wood spoon or spatula, fold in chocolate chunks.

Chill dough about 10-15 minutes.

Unwrap peanut butter cups, and slice each cup in halves or quarters.  Set aside.  Remove dough from freezer, use cookie scoop to drop heaping mounds onto cookie sheet (2-3 tablespoons).  Space cookies at least 3 inches apart.

Add peanut butter cup pieces onto top of each cookie, and bake 10-12 minutes until edges are lightly brown.  I like to remove cookies from oven when centers are still a bit gooey.  Leave cookies on pan a few minutes and centers will set.

Transfer to wire rack, cool.

Enjoy!

reade more... Résuméabuiyad

Double Crumb Cake

This is a very important post.  It involves crumb cake.

I have a deep and sincere love for anything that has a crumb topping.  I passed this love to my children, who now also eat Dutch Crumb Donuts and prefer crumb cake with crumbs the size of boulders.

This cake is my version of a crumb cake with crumbs the size of boulders.  You have to look closely to make sure there is actually cake under those crumbs.

Just the way I like it.

For Cake:
3 c. flour
1 c. sugar
3 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk (can substitute milk)
1/4 c. oil (or applesauce)
3 tsp vanilla

For the Crumbs:
4 c. flour
1 1/3 c. brown sugar
2 1/2 tsp cinnamon
3 sticks butter, melted and cool
confectioner's sugar for dusting

Preheat oven to 350
Grease and lightly flour 9x13 baking dish.

In a large bowl combine flour, sugar baking powder and salt.  Stir.

In another bowl, combine egg, milk, oil (or applesauce) and vanilla.  Using mixer mix well on low speed.  Slowly incorporate dry ingredients, mixing slow until batter is smooth.  Pour into baking dish.

To make crumbs, combine sugar, flour and cinnamon, mix well.  Add melted butter and stir until those delectable crumbs form.

Sprinkle crumb topping over cake batter. Bake for 25-30 min, until a toothpick inserted into center is dry.  With so much crumb, you need to make sure the cake is cooked through.

Enjoy.  And don't forget that cardio.

This is a very important post.  It involves crumb cake.

I have a deep and sincere love for anything that has a crumb topping.  I passed this love to my children, who now also eat Dutch Crumb Donuts and prefer crumb cake with crumbs the size of boulders.

This cake is my version of a crumb cake with crumbs the size of boulders.  You have to look closely to make sure there is actually cake under those crumbs.

Just the way I like it.

For Cake:
3 c. flour
1 c. sugar
3 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk (can substitute milk)
1/4 c. oil (or applesauce)
3 tsp vanilla

For the Crumbs:
4 c. flour
1 1/3 c. brown sugar
2 1/2 tsp cinnamon
3 sticks butter, melted and cool
confectioner's sugar for dusting

Preheat oven to 350
Grease and lightly flour 9x13 baking dish.

In a large bowl combine flour, sugar baking powder and salt.  Stir.

In another bowl, combine egg, milk, oil (or applesauce) and vanilla.  Using mixer mix well on low speed.  Slowly incorporate dry ingredients, mixing slow until batter is smooth.  Pour into baking dish.

To make crumbs, combine sugar, flour and cinnamon, mix well.  Add melted butter and stir until those delectable crumbs form.

Sprinkle crumb topping over cake batter. Bake for 25-30 min, until a toothpick inserted into center is dry.  With so much crumb, you need to make sure the cake is cooked through.

Enjoy.  And don't forget that cardio.

reade more... Résuméabuiyad

Chocolate Chip Pumpkin Loaf

Today I'm re-posting my most favorite autumn recipe.  I'm suffering a football hangover (Jr high football opener last night over an hour away) and I'm in need of another Starbucks.

The first one didn't get the job done.

Every fall I get an uncontrollable urge to bake with canned pumpkin.  This urge is similar to Christmas music the day after Thanksgiving and Diet Coke with french fries.

I feel one cannot exist without the other. 

Waste no time baking this because it is delicious and fairly healthy.  And tomorrow morning you could be sitting down to toasted chocolate chip pumpkin loaf, moist with melted butter and dusted with powdered sugar.

You will have died and gone to pumpkin loaf heaven.

This recipe makes two loaves (I'm all about sharing) or one loaf and twelve muffins.  I freeze the muffins for later consumption.

3 cups sugar
1 cup applesauce
3 eggs
1 15 oz can pumpkin
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
dash salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1/2 cup chocolate chips (mini or regular)

Preheat oven to 350.  Grease and flour loaf pans/muffin tins.

Mix sugar, applesauce and eggs.  Add pumpkin.

Slowly blend dry ingredients.  Stir in chocolate chips.

Bake loaf 35-45 minutes, until center is done.  Muffins bake approximately 15-20 minutes.

Today I'm re-posting my most favorite autumn recipe.  I'm suffering a football hangover (Jr high football opener last night over an hour away) and I'm in need of another Starbucks.

The first one didn't get the job done.

Every fall I get an uncontrollable urge to bake with canned pumpkin.  This urge is similar to Christmas music the day after Thanksgiving and Diet Coke with french fries.

I feel one cannot exist without the other. 

Waste no time baking this because it is delicious and fairly healthy.  And tomorrow morning you could be sitting down to toasted chocolate chip pumpkin loaf, moist with melted butter and dusted with powdered sugar.

You will have died and gone to pumpkin loaf heaven.

This recipe makes two loaves (I'm all about sharing) or one loaf and twelve muffins.  I freeze the muffins for later consumption.

3 cups sugar
1 cup applesauce
3 eggs
1 15 oz can pumpkin
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
dash salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1/2 cup chocolate chips (mini or regular)

Preheat oven to 350.  Grease and flour loaf pans/muffin tins.

Mix sugar, applesauce and eggs.  Add pumpkin.

Slowly blend dry ingredients.  Stir in chocolate chips.

Bake loaf 35-45 minutes, until center is done.  Muffins bake approximately 15-20 minutes.

reade more... Résuméabuiyad

Tie Dye Sprinkle Cake

This cake was created as a last minute, "we're going somewhere what should I bring" dessert.

Ever have one of those?

Usually, in times of desperation I just go to the grocery store.  This past weekend, I challenged myself to make something fabulous out of what I had in my pantry.  I'm not going to say this is fabulous, but everyone under the age of fourteen was pretty excited about it.  And truthfully, that is so my crowd when we're talkin' food preferences.

To make this bad boy, you'll need:

1 box cake mix (prepared)
1 container Snack Pack Pudding (or similar, I used vanilla)
1 container vanilla frosting
rainbow sprinkles (an abundance)
food coloring (assorted)
2 round 8" or 9" cake pans
1/2 cup flour (for dusting pans)

Preheat oven to 350.  Thoroughly grease cake pans and dust with flour, making sure to remove excess flour.  Prepare cake mix, and pour into cake pans as evenly as possible.

Bake according to package instructions, I baked my 2 round 9" cake pans for 24 minutes.

Remove from oven, and cool completely on wire rack.  If you are pressed for time (as I was) allow to cool about twenty to thirty minutes and remove from pans by loosening sides with knife and turning them upside down onto rack and gently tapping underside of pan. 

The danger in this method is you are risking the perfection of your cakes, as seen below.

The good news is that most small imperfections can be easily hidden in the stacking and decorating process.

You need to let the cakes cool completely before you stack and decorate, and to speed this process along I placed mine in the fridge.

I am truly, Martha Stewart's nightmare. 

Once cool, place bottom cake on plate.  Spread vanilla pudding over top as a filling.  Cover pudding with rainbow sprinkles, and stack second cake over top.

To prepare the frosting, you need to empty vanilla frosting into a bowl, and drop a few drops of food coloring in and mix JUST enough to see some streaks.  Go easy here, you don't want a brown sloppy mess.  A few drops of two to three colors (I recommend primary colors) is all you need.

This is after gently mixing a few drops of yellow, blue and red.

Remember, you will be spreading this frosting and the colors will blend more.

Frost the cake.  For sprinkles, you'll have to hold cake plate on an angle and pour rainbow sprinkles along sides, catching excess in a bowl or pan underneath as you turn cake.  You can reuse the sprinkles until the sides of cake are covered in colorful, child pleasing sprinkles.

Voila.  A delightfully colorful tie dye sprinkle cake that is guaranteed to excite munchkins everywhere.

Happy Tuesday!

This cake was created as a last minute, "we're going somewhere what should I bring" dessert.

Ever have one of those?

Usually, in times of desperation I just go to the grocery store.  This past weekend, I challenged myself to make something fabulous out of what I had in my pantry.  I'm not going to say this is fabulous, but everyone under the age of fourteen was pretty excited about it.  And truthfully, that is so my crowd when we're talkin' food preferences.

To make this bad boy, you'll need:

1 box cake mix (prepared)
1 container Snack Pack Pudding (or similar, I used vanilla)
1 container vanilla frosting
rainbow sprinkles (an abundance)
food coloring (assorted)
2 round 8" or 9" cake pans
1/2 cup flour (for dusting pans)

Preheat oven to 350.  Thoroughly grease cake pans and dust with flour, making sure to remove excess flour.  Prepare cake mix, and pour into cake pans as evenly as possible.

Bake according to package instructions, I baked my 2 round 9" cake pans for 24 minutes.

Remove from oven, and cool completely on wire rack.  If you are pressed for time (as I was) allow to cool about twenty to thirty minutes and remove from pans by loosening sides with knife and turning them upside down onto rack and gently tapping underside of pan. 

The danger in this method is you are risking the perfection of your cakes, as seen below.

The good news is that most small imperfections can be easily hidden in the stacking and decorating process.

You need to let the cakes cool completely before you stack and decorate, and to speed this process along I placed mine in the fridge.

I am truly, Martha Stewart's nightmare. 

Once cool, place bottom cake on plate.  Spread vanilla pudding over top as a filling.  Cover pudding with rainbow sprinkles, and stack second cake over top.

To prepare the frosting, you need to empty vanilla frosting into a bowl, and drop a few drops of food coloring in and mix JUST enough to see some streaks.  Go easy here, you don't want a brown sloppy mess.  A few drops of two to three colors (I recommend primary colors) is all you need.

This is after gently mixing a few drops of yellow, blue and red.

Remember, you will be spreading this frosting and the colors will blend more.

Frost the cake.  For sprinkles, you'll have to hold cake plate on an angle and pour rainbow sprinkles along sides, catching excess in a bowl or pan underneath as you turn cake.  You can reuse the sprinkles until the sides of cake are covered in colorful, child pleasing sprinkles.

Voila.  A delightfully colorful tie dye sprinkle cake that is guaranteed to excite munchkins everywhere.

Happy Tuesday!

reade more... Résuméabuiyad

Cake Recipes Easy Way to Prepare Astonishing Food

Enjoying one of the Cake Recipes is quite a wonderful opportunity for the users because they are quite famous during birthdays and special events. The black forest category is one of the most famous Easy Cake Recipes which is prepared by the mixture of milk and chocolate all mixed into one. The coconut angel cake is one of the most prolific and amazing food which is closer to the heart and mind. It is made up of Betty Crocker food mix which is enmeshed with lime juice to provide awesome flavor in the bargain. Simple cake recipes include the usage of like peel along with the frozen whipped cream which would go a long way in providing spectacular results. Flaked coconut is one of the most important ingredients which is used by the people in preparing different types of culinary.

Cold water is mixed with the cakes to get the better taste and make it soft in the process. The cake is sliced into 3 layers and the bottom is one forts served to the guests. It dissolves into the mouth providing wonderful flavor. The layers are placed one above the other and are considered to be the epitomes of taste in an impeccable way.

Cake Recipes are mixed with the coconut to provide the impeccable taste in a wonderful manner. Rasp berry poke cake is a super delicious dessert quite famous among the people. Water along with vegetable oil are mixed together to deliver a frosty mixture so that people are able to enjoy the delectable taste in an impeccable manner. The oven is pre heated to a certain temperature and gelatin is stirred to add up to the mix without any hiccups. The cake is baked for a certain period of time and then it is allowed to cool. It is one of the most important easy Cake Recipes because the mixture is garnished with rasp berries to deliver the best performance. The oozing delight is freshly served to the guests and they relish the awesome appearance as well as the cuisine. Cakes are considered to be the potential sources of energy with the toppling dissolving into the mouth, compelling people to ask for more. In the modern world which is moving at a very fast pace, simple cake recipes are blessing in disguise because people do not need elaborate preparation to make them. They are at the service within a stipulated time frame and could be used as dinner along with the dessert.

Nikita Verma writes about many Indian food recipes related subjects like healthy and easy food. She has gained proficiency in various sections like Cake Recipes , chocolate recipes, Dessert Recipes etc. Rate this Article

Cake Recipes Easy Way to Prepare Astonishing FoodNot Rated Yet

Nikita Verma has published 238 articles. Article submitted on November 01, 2012. Word count: 414

Enjoying one of the Cake Recipes is quite a wonderful opportunity for the users because they are quite famous during birthdays and special events. The black forest category is one of the most famous Easy Cake Recipes which is prepared by the mixture of milk and chocolate all mixed into one. The coconut angel cake is one of the most prolific and amazing food which is closer to the heart and mind. It is made up of Betty Crocker food mix which is enmeshed with lime juice to provide awesome flavor in the bargain. Simple cake recipes include the usage of like peel along with the frozen whipped cream which would go a long way in providing spectacular results. Flaked coconut is one of the most important ingredients which is used by the people in preparing different types of culinary.

Cold water is mixed with the cakes to get the better taste and make it soft in the process. The cake is sliced into 3 layers and the bottom is one forts served to the guests. It dissolves into the mouth providing wonderful flavor. The layers are placed one above the other and are considered to be the epitomes of taste in an impeccable way.

Cake Recipes are mixed with the coconut to provide the impeccable taste in a wonderful manner. Rasp berry poke cake is a super delicious dessert quite famous among the people. Water along with vegetable oil are mixed together to deliver a frosty mixture so that people are able to enjoy the delectable taste in an impeccable manner. The oven is pre heated to a certain temperature and gelatin is stirred to add up to the mix without any hiccups. The cake is baked for a certain period of time and then it is allowed to cool. It is one of the most important easy Cake Recipes because the mixture is garnished with rasp berries to deliver the best performance. The oozing delight is freshly served to the guests and they relish the awesome appearance as well as the cuisine. Cakes are considered to be the potential sources of energy with the toppling dissolving into the mouth, compelling people to ask for more. In the modern world which is moving at a very fast pace, simple cake recipes are blessing in disguise because people do not need elaborate preparation to make them. They are at the service within a stipulated time frame and could be used as dinner along with the dessert.

Nikita Verma writes about many Indian food recipes related subjects like healthy and easy food. She has gained proficiency in various sections like Cake Recipes , chocolate recipes, Dessert Recipes etc. Rate this Article

Cake Recipes Easy Way to Prepare Astonishing FoodNot Rated Yet

Nikita Verma has published 238 articles. Article submitted on November 01, 2012. Word count: 414

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Cake Recipes Easy Way to Prepare Astonishing Food

Enjoying one of the Cake Recipes is quite a wonderful opportunity for the users because they are quite famous during birthdays and special events. The black forest category is one of the most famous Easy Cake Recipes which is prepared by the mixture of milk and chocolate all mixed into one. The coconut angel cake is one of the most prolific and amazing food which is closer to the heart and mind. It is made up of Betty Crocker food mix which is enmeshed with lime juice to provide awesome flavor in the bargain. Simple cake recipes include the usage of like peel along with the frozen whipped cream which would go a long way in providing spectacular results. Flaked coconut is one of the most important ingredients which is used by the people in preparing different types of culinary.

Cold water is mixed with the cakes to get the better taste and make it soft in the process. The cake is sliced into 3 layers and the bottom is one forts served to the guests. It dissolves into the mouth providing wonderful flavor. The layers are placed one above the other and are considered to be the epitomes of taste in an impeccable way.

Cake Recipes are mixed with the coconut to provide the impeccable taste in a wonderful manner. Rasp berry poke cake is a super delicious dessert quite famous among the people. Water along with vegetable oil are mixed together to deliver a frosty mixture so that people are able to enjoy the delectable taste in an impeccable manner. The oven is pre heated to a certain temperature and gelatin is stirred to add up to the mix without any hiccups. The cake is baked for a certain period of time and then it is allowed to cool. It is one of the most important easy Cake Recipes because the mixture is garnished with rasp berries to deliver the best performance. The oozing delight is freshly served to the guests and they relish the awesome appearance as well as the cuisine. Cakes are considered to be the potential sources of energy with the toppling dissolving into the mouth, compelling people to ask for more. In the modern world which is moving at a very fast pace, simple cake recipes are blessing in disguise because people do not need elaborate preparation to make them. They are at the service within a stipulated time frame and could be used as dinner along with the dessert.

Nikita Verma writes about many Indian food recipes related subjects like healthy and easy food. She has gained proficiency in various sections like Cake Recipes , chocolate recipes, Dessert Recipes etc. Rate this Article

Cake Recipes Easy Way to Prepare Astonishing FoodNot Rated Yet

Nikita Verma has published 238 articles. Article submitted on November 01, 2012. Word count: 414

Enjoying one of the Cake Recipes is quite a wonderful opportunity for the users because they are quite famous during birthdays and special events. The black forest category is one of the most famous Easy Cake Recipes which is prepared by the mixture of milk and chocolate all mixed into one. The coconut angel cake is one of the most prolific and amazing food which is closer to the heart and mind. It is made up of Betty Crocker food mix which is enmeshed with lime juice to provide awesome flavor in the bargain. Simple cake recipes include the usage of like peel along with the frozen whipped cream which would go a long way in providing spectacular results. Flaked coconut is one of the most important ingredients which is used by the people in preparing different types of culinary.

Cold water is mixed with the cakes to get the better taste and make it soft in the process. The cake is sliced into 3 layers and the bottom is one forts served to the guests. It dissolves into the mouth providing wonderful flavor. The layers are placed one above the other and are considered to be the epitomes of taste in an impeccable way.

Cake Recipes are mixed with the coconut to provide the impeccable taste in a wonderful manner. Rasp berry poke cake is a super delicious dessert quite famous among the people. Water along with vegetable oil are mixed together to deliver a frosty mixture so that people are able to enjoy the delectable taste in an impeccable manner. The oven is pre heated to a certain temperature and gelatin is stirred to add up to the mix without any hiccups. The cake is baked for a certain period of time and then it is allowed to cool. It is one of the most important easy Cake Recipes because the mixture is garnished with rasp berries to deliver the best performance. The oozing delight is freshly served to the guests and they relish the awesome appearance as well as the cuisine. Cakes are considered to be the potential sources of energy with the toppling dissolving into the mouth, compelling people to ask for more. In the modern world which is moving at a very fast pace, simple cake recipes are blessing in disguise because people do not need elaborate preparation to make them. They are at the service within a stipulated time frame and could be used as dinner along with the dessert.

Nikita Verma writes about many Indian food recipes related subjects like healthy and easy food. She has gained proficiency in various sections like Cake Recipes , chocolate recipes, Dessert Recipes etc. Rate this Article

Cake Recipes Easy Way to Prepare Astonishing FoodNot Rated Yet

Nikita Verma has published 238 articles. Article submitted on November 01, 2012. Word count: 414

reade more... Résuméabuiyad

Summer Rice Salad

Every summer, my mom makes this amazingly delicious, refreshing rice salad.  It's the kind of salad that is best enjoyed on a hot summer day, right out of the fridge.

With produce abundant all summer long, there is no better time to try this recipe.  It's perfect to bring to picnics and barbecues.  It's also perfect to make and just keep in the fridge, because it packs great for lunch and it's easy to eat for dinner.

Along with being delicious and easy to make, this salad can be as guilt-free as you like.  I make it with low fat Italian dressing, but fat-free tastes great as well.  Add in the brown rice, and you have fiber as well as a plentiful serving of vegetables.

Excuse my recipe, I kind of throw this together, as does my mom.  But you'll get the idea!

1 box Boil-in-Bag Brown Rice (3 bags)
3 peppers, any combination of red, yellow and/or green
1 medium red onion
1 cucumber
1 bottle 16oz Italian dressing (your choice, I like low fat Wishbone Italian)

Boil rice as directed on box, and chop cucumber and peppers into small squares.  Dice onion, I use about 1/2 to 3/4 of the red onion.  After rice is cooked, drain and toss in bowl with chopped vegetables.  Add dressing, using about 3/4 of bottle and toss salad to mix.  Save extra dressing to freshen up salad if needed.

Keep in refrigerator until ready to serve.  Serves about 12-15.

Every summer, my mom makes this amazingly delicious, refreshing rice salad.  It's the kind of salad that is best enjoyed on a hot summer day, right out of the fridge.

With produce abundant all summer long, there is no better time to try this recipe.  It's perfect to bring to picnics and barbecues.  It's also perfect to make and just keep in the fridge, because it packs great for lunch and it's easy to eat for dinner.

Along with being delicious and easy to make, this salad can be as guilt-free as you like.  I make it with low fat Italian dressing, but fat-free tastes great as well.  Add in the brown rice, and you have fiber as well as a plentiful serving of vegetables.

Excuse my recipe, I kind of throw this together, as does my mom.  But you'll get the idea!

1 box Boil-in-Bag Brown Rice (3 bags)
3 peppers, any combination of red, yellow and/or green
1 medium red onion
1 cucumber
1 bottle 16oz Italian dressing (your choice, I like low fat Wishbone Italian)

Boil rice as directed on box, and chop cucumber and peppers into small squares.  Dice onion, I use about 1/2 to 3/4 of the red onion.  After rice is cooked, drain and toss in bowl with chopped vegetables.  Add dressing, using about 3/4 of bottle and toss salad to mix.  Save extra dressing to freshen up salad if needed.

Keep in refrigerator until ready to serve.  Serves about 12-15.

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Some Halloween Cake Recipes With GW Bakeware

Struggling for baking ideas for Halloween? Here are some creepy creations to make for a spooky soiree.

Moon cake

For this dessert, you can enhance your normal cake mix with some extra ingredients.

Distribute prepared cake mix between two 8-inch pans coated with cooking spray. Bake for 30 to 25 minutes at 180 degrees Celsius and cool for 10 minutes.

Cover the top of the layer with dark chocolate frosting and place the second cake layer on top. Ice the entire two-layered cake.

Chill in fridge for 20 minutes and apply vanilla frosting in a crescent shape.

Make the cookies by increasing your oven temperature to 180 degrees Celsius. Wrap and chill the dough for 15 minutes.

Roll dough to one-eighth thickness and cut your bat shapes. Place cookies on a lined baking sheet and cool for 10 minutes. Bake on your bakeware for 7 to 10 minutes.

Spider Cake

To make this simple recipe for a chocolate spider cake, first distribute some prepared cake mix over two 8-inch pans.

Put the cake on your bakeware for 30 to 35 minutes at 350°F, then cool for 10 minutes while still in the pans.

Ice one of the layers with some vanilla frosting, placing the second cake layer on the top. Then, Ice the entire double-layered cake and cool in the fridge for around 15 minutes.

Make a spider template, cut it out and place it on your cake. Cover your image, and sprinkle it with black sanding sugar, making sure it is properly by pressing it down and brushing off extra sugar.

Chocolate Pumpkin Cake

Prepare your cake pans by heating your oven to 180 degrees Celsius and lightly buttering three eight inch cake pans, lining them with baking parchment.

Make the batter by sifting flour, cocoa, baking powder, baking soda, cinnamon and nutmeg into a larger bowl, and then set it aside.

You can combine buttermilk, pumpkin, and vanilla into a medium bowl and set aside. Mix the butter and sugar together in a bowl, preferably, with an electric mixer.

Add in your eggs, beating well until the mixture is smooth and light.

Bake your cake by dividing the batter among the pans and bake until a wooden skewer is inserted in the centre, which should come out clean after 35 minutes. Cool cakes in the pan for 20 minutes.

Remove cakes and cool. Then, assemble the cake and trim each layers, placing one layer on a cake plate and topping with one third of the frosting.

Repeat with the second and third layers and refrigerate.

George Wilkinson's Great British Bakeware range demonstrates excellence and innovation in bakeware manufacturing and reflects the brand ethos - designed to perform and built to last. This premium range has an innovative & exclusive long life coating.

Struggling for baking ideas for Halloween? Here are some creepy creations to make for a spooky soiree.

Moon cake

For this dessert, you can enhance your normal cake mix with some extra ingredients.

Distribute prepared cake mix between two 8-inch pans coated with cooking spray. Bake for 30 to 25 minutes at 180 degrees Celsius and cool for 10 minutes.

Cover the top of the layer with dark chocolate frosting and place the second cake layer on top. Ice the entire two-layered cake.

Chill in fridge for 20 minutes and apply vanilla frosting in a crescent shape.

Make the cookies by increasing your oven temperature to 180 degrees Celsius. Wrap and chill the dough for 15 minutes.

Roll dough to one-eighth thickness and cut your bat shapes. Place cookies on a lined baking sheet and cool for 10 minutes. Bake on your bakeware for 7 to 10 minutes.

Spider Cake

To make this simple recipe for a chocolate spider cake, first distribute some prepared cake mix over two 8-inch pans.

Put the cake on your bakeware for 30 to 35 minutes at 350°F, then cool for 10 minutes while still in the pans.

Ice one of the layers with some vanilla frosting, placing the second cake layer on the top. Then, Ice the entire double-layered cake and cool in the fridge for around 15 minutes.

Make a spider template, cut it out and place it on your cake. Cover your image, and sprinkle it with black sanding sugar, making sure it is properly by pressing it down and brushing off extra sugar.

Chocolate Pumpkin Cake

Prepare your cake pans by heating your oven to 180 degrees Celsius and lightly buttering three eight inch cake pans, lining them with baking parchment.

Make the batter by sifting flour, cocoa, baking powder, baking soda, cinnamon and nutmeg into a larger bowl, and then set it aside.

You can combine buttermilk, pumpkin, and vanilla into a medium bowl and set aside. Mix the butter and sugar together in a bowl, preferably, with an electric mixer.

Add in your eggs, beating well until the mixture is smooth and light.

Bake your cake by dividing the batter among the pans and bake until a wooden skewer is inserted in the centre, which should come out clean after 35 minutes. Cool cakes in the pan for 20 minutes.

Remove cakes and cool. Then, assemble the cake and trim each layers, placing one layer on a cake plate and topping with one third of the frosting.

Repeat with the second and third layers and refrigerate.

George Wilkinson's Great British Bakeware range demonstrates excellence and innovation in bakeware manufacturing and reflects the brand ethos - designed to perform and built to last. This premium range has an innovative & exclusive long life coating.

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Cake Recipes Easy Way to Prepare Astonishing Food

Enjoying one of the Cake Recipes is quite a wonderful opportunity for the users because they are quite famous during birthdays and special events. The black forest category is one of the most famous Easy Cake Recipes which is prepared by the mixture of milk and chocolate all mixed into one. The coconut angel cake is one of the most prolific and amazing food which is closer to the heart and mind. It is made up of Betty Crocker food mix which is enmeshed with lime juice to provide awesome flavor in the bargain. Simple cake recipes include the usage of like peel along with the frozen whipped cream which would go a long way in providing spectacular results. Flaked coconut is one of the most important ingredients which is used by the people in preparing different types of culinary.

Cold water is mixed with the cakes to get the better taste and make it soft in the process. The cake is sliced into 3 layers and the bottom is one forts served to the guests. It dissolves into the mouth providing wonderful flavor. The layers are placed one above the other and are considered to be the epitomes of taste in an impeccable way.

Cake Recipes are mixed with the coconut to provide the impeccable taste in a wonderful manner. Rasp berry poke cake is a super delicious dessert quite famous among the people. Water along with vegetable oil are mixed together to deliver a frosty mixture so that people are able to enjoy the delectable taste in an impeccable manner. The oven is pre heated to a certain temperature and gelatin is stirred to add up to the mix without any hiccups. The cake is baked for a certain period of time and then it is allowed to cool. It is one of the most important easy Cake Recipes because the mixture is garnished with rasp berries to deliver the best performance. The oozing delight is freshly served to the guests and they relish the awesome appearance as well as the cuisine. Cakes are considered to be the potential sources of energy with the toppling dissolving into the mouth, compelling people to ask for more. In the modern world which is moving at a very fast pace, simple cake recipes are blessing in disguise because people do not need elaborate preparation to make them. They are at the service within a stipulated time frame and could be used as dinner along with the dessert.

Nikita Verma writes about many Indian food recipes related subjects like healthy and easy food. She has gained proficiency in various sections like Cake Recipes , chocolate recipes, Dessert Recipes etc. Rate this Article

Cake Recipes Easy Way to Prepare Astonishing FoodNot Rated Yet

Nikita Verma has published 238 articles. Article submitted on November 04, 2012. Word count: 414

Enjoying one of the Cake Recipes is quite a wonderful opportunity for the users because they are quite famous during birthdays and special events. The black forest category is one of the most famous Easy Cake Recipes which is prepared by the mixture of milk and chocolate all mixed into one. The coconut angel cake is one of the most prolific and amazing food which is closer to the heart and mind. It is made up of Betty Crocker food mix which is enmeshed with lime juice to provide awesome flavor in the bargain. Simple cake recipes include the usage of like peel along with the frozen whipped cream which would go a long way in providing spectacular results. Flaked coconut is one of the most important ingredients which is used by the people in preparing different types of culinary.

Cold water is mixed with the cakes to get the better taste and make it soft in the process. The cake is sliced into 3 layers and the bottom is one forts served to the guests. It dissolves into the mouth providing wonderful flavor. The layers are placed one above the other and are considered to be the epitomes of taste in an impeccable way.

Cake Recipes are mixed with the coconut to provide the impeccable taste in a wonderful manner. Rasp berry poke cake is a super delicious dessert quite famous among the people. Water along with vegetable oil are mixed together to deliver a frosty mixture so that people are able to enjoy the delectable taste in an impeccable manner. The oven is pre heated to a certain temperature and gelatin is stirred to add up to the mix without any hiccups. The cake is baked for a certain period of time and then it is allowed to cool. It is one of the most important easy Cake Recipes because the mixture is garnished with rasp berries to deliver the best performance. The oozing delight is freshly served to the guests and they relish the awesome appearance as well as the cuisine. Cakes are considered to be the potential sources of energy with the toppling dissolving into the mouth, compelling people to ask for more. In the modern world which is moving at a very fast pace, simple cake recipes are blessing in disguise because people do not need elaborate preparation to make them. They are at the service within a stipulated time frame and could be used as dinner along with the dessert.

Nikita Verma writes about many Indian food recipes related subjects like healthy and easy food. She has gained proficiency in various sections like Cake Recipes , chocolate recipes, Dessert Recipes etc. Rate this Article

Cake Recipes Easy Way to Prepare Astonishing FoodNot Rated Yet

Nikita Verma has published 238 articles. Article submitted on November 04, 2012. Word count: 414

reade more... Résuméabuiyad

St. Patrick's Day Cupcakes

Ever since returning from vacation time has escaped me.  Maybe it's because I'm still in vacation mode.  Maybe it's because we're relocating in a few weeks and I can't think straight.  Maybe it's a little bit of both.

Regardless, I remembered this week that St. Patrick's Day is this week.  Nothing like last minute. I've posted these beauties before and because I'm short on time and creativity, I'm posting them again.

These little guys are great for St. Patrick's Day, a little "over the rainbow" and a lot of sugar.  Just what every munchkin desires.

St. Patrick's Day Rainbow Cupcakes

One box white cake mix, prepared
One container vanilla icing
Assorted food coloring (I used red, blue, green)
Cupcake liners
Green sugar for decorating

Prepare cupcake mix.  Separate batter evenly into four small bowls.  Using food coloring, tint batter in 3 of the bowls, each a different color.  Leave one bowl with the plain batter.

Spoon the batter into cupcake liners, alternating colors.  I find they look best when you finish with the standard un-tinted cupcake batter on top. 

Bake as directed.  I bake at 350 for 15 minutes.  Cool.

Frost generously with icing.  I tinted mine green and rolled edges on green decorator sugars.

Enjoy!

Ever since returning from vacation time has escaped me.  Maybe it's because I'm still in vacation mode.  Maybe it's because we're relocating in a few weeks and I can't think straight.  Maybe it's a little bit of both.

Regardless, I remembered this week that St. Patrick's Day is this week.  Nothing like last minute. I've posted these beauties before and because I'm short on time and creativity, I'm posting them again.

These little guys are great for St. Patrick's Day, a little "over the rainbow" and a lot of sugar.  Just what every munchkin desires.

St. Patrick's Day Rainbow Cupcakes

One box white cake mix, prepared
One container vanilla icing
Assorted food coloring (I used red, blue, green)
Cupcake liners
Green sugar for decorating

Prepare cupcake mix.  Separate batter evenly into four small bowls.  Using food coloring, tint batter in 3 of the bowls, each a different color.  Leave one bowl with the plain batter.

Spoon the batter into cupcake liners, alternating colors.  I find they look best when you finish with the standard un-tinted cupcake batter on top. 

Bake as directed.  I bake at 350 for 15 minutes.  Cool.

Frost generously with icing.  I tinted mine green and rolled edges on green decorator sugars.

Enjoy!

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Chocolate Chip Cookies (You NEED to make these)

Trans fat lovers, this is serious.  These cookies are the best I have ever tasted.

I have had the recipe printed (off Pinterest, naturally) for a few weeks.  However, in all the moving mayhem I've held off on baking just about anything.

Yesterday, while emptying more of my kitchen, I decided to bake the pantry away.  I grabbed this recipe, and went to work.

When these bad boys came out of the oven, I was only sorry I didn't double the batch.  They are large, hold their chunky shape, chewy with a hint of crisp around the edges and soft  in the middle.  

Can you even imagine a combination?  

It must be the cornstarch.   Which translates to I now love cornstarch.

3/4 butter (salted)
3/4 light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
2 cups chocolate chunk chips

Beat butter on low speed until fluffy and smooth (2 minutes).  Add sugars, beat medium high speed until creamed (2-3 minutes).  Scrape bowl.  Add egg, vanilla and beat on medium high speed until light and fluffy (3 minutes).  Slowly incorporate flour, cornstarch and baking soda with mixer on lowest (crawling pace) speed.

Add in chocolate chunks, stir by hand.

Chill dough 10-20 minutes.

Preheat oven to 350, and scoop heaping tablespoons onto cookie sheet, 2 inches apart.  Bake 10-12 minutes, until edges look done but centers look a bit gooey.  Remove from oven, and allow cookies to set on pan for another 2-3 minutes before transfer to wire rack.

Makes about 18 large cookies.

Trans fat lovers, this is serious.  These cookies are the best I have ever tasted.

I have had the recipe printed (off Pinterest, naturally) for a few weeks.  However, in all the moving mayhem I've held off on baking just about anything.

Yesterday, while emptying more of my kitchen, I decided to bake the pantry away.  I grabbed this recipe, and went to work.

When these bad boys came out of the oven, I was only sorry I didn't double the batch.  They are large, hold their chunky shape, chewy with a hint of crisp around the edges and soft  in the middle.  

Can you even imagine a combination?  

It must be the cornstarch.   Which translates to I now love cornstarch.

3/4 butter (salted)
3/4 light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
2 cups chocolate chunk chips

Beat butter on low speed until fluffy and smooth (2 minutes).  Add sugars, beat medium high speed until creamed (2-3 minutes).  Scrape bowl.  Add egg, vanilla and beat on medium high speed until light and fluffy (3 minutes).  Slowly incorporate flour, cornstarch and baking soda with mixer on lowest (crawling pace) speed.

Add in chocolate chunks, stir by hand.

Chill dough 10-20 minutes.

Preheat oven to 350, and scoop heaping tablespoons onto cookie sheet, 2 inches apart.  Bake 10-12 minutes, until edges look done but centers look a bit gooey.  Remove from oven, and allow cookies to set on pan for another 2-3 minutes before transfer to wire rack.

Makes about 18 large cookies.

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Christmas Milkshakes

Last Friday, after we settled in from all our running around, I was feeling "weekend-y."  It was finally time for movies and blankets and lounging around.  Our week was winding down and we were all in need of the recharging.

Since recharging is best done with ice cream, I blended up Christmas milkshakes.  By chance, I had bought peppermint whipped cream from Target, and I had a fresh container of Christmas sprinkles in my pantry.

And I always have ice cream.

While these milkshakes can easily be made with mint chocolate chip ice cream, unlike me, not everyone is a fan.  I went with cookies and cream and a few drops of green food coloring to please the entire crowd.

To blend up these bad boys, toss 3 heaping scoops of ice cream into your blender.  If you don't like mint (gasp!) use anything white.

Drop in red or green food coloring, splash in a 3/4 cup milk, and blend.

Add more milk if desired, we like a thick milkshake.

Pour into clear glassware for the ultimate experience, and add a swirl of peppermint (or regular) whipped cream.

Top with red and green sprinkles, and voila, a Christmas milkshake.

Enjoy snuggled under a blanket, surrounded by munchkins, watching a Christmas movie.
Makes 2 small milkshakes, or one supersized.

Last Friday, after we settled in from all our running around, I was feeling "weekend-y."  It was finally time for movies and blankets and lounging around.  Our week was winding down and we were all in need of the recharging.

Since recharging is best done with ice cream, I blended up Christmas milkshakes.  By chance, I had bought peppermint whipped cream from Target, and I had a fresh container of Christmas sprinkles in my pantry.

And I always have ice cream.

While these milkshakes can easily be made with mint chocolate chip ice cream, unlike me, not everyone is a fan.  I went with cookies and cream and a few drops of green food coloring to please the entire crowd.

To blend up these bad boys, toss 3 heaping scoops of ice cream into your blender.  If you don't like mint (gasp!) use anything white.

Drop in red or green food coloring, splash in a 3/4 cup milk, and blend.

Add more milk if desired, we like a thick milkshake.

Pour into clear glassware for the ultimate experience, and add a swirl of peppermint (or regular) whipped cream.

Top with red and green sprinkles, and voila, a Christmas milkshake.

Enjoy snuggled under a blanket, surrounded by munchkins, watching a Christmas movie.
Makes 2 small milkshakes, or one supersized.

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Peanut Butter and Jelly Cups

As with all wonderful things, I found this idea on Pinterest.  Since peanut butter and jelly sandwiches are one of my favorite lunches, and chocolate is one of my other favorite lunches, I knew these would make my taste buds sing.

And they do.

Even better, they are super easy to make.  Package these bad boys up in a candy box, add a bow, and these little delights are the perfect teacher gift.  Or bus driver gift.  Or dance teacher gift. Or hostess gift.

You get the idea.

2 (11.5oz) bags milk chocolate chips
1 cup creamy peanut butter
1 cup grape or strawberry jelly
2 tablespoons confectioner's sugar
1 teaspoon canola oil (or similar)
24 paper small cupcake liners

Line two muffin/cupcake pans with paper liners.  Set aside.

In a large glass bowl, empty both bags of chocolate.  Set aside 1/2 cup chips, and place large glass bowl in microwave.  Heat on HIGH in 45 second intervals, stirring after each interval until chocolate is smooth.  Add in 1/2 cup chips and stir until smooth.  Add oil, stir.

Using two spoons, drop 1 tablespoon (approx) melted chocolate into each cupcake liner.  Tap tin and use spoons to make sure chocolate covers entire bottom.

Chill 10 minutes.

While chilling, take 1 cup peanut butter and mix in bowl with confectioner sugar.  Place in freezer to chill for several minutes.

Remove cupcake pans and peanut butter mixture.  Drop 1 teaspoon peanut butter into each cup.  Flatten slightly with back of spoon.  Drop 1 teaspoon jelly over top, and chill 5 minutes.

Remove pans, and cover each cup with melted chocolate.  Make certain chocolate covers entire top and down the sides.

Chill until set.

Mommyhood Footnote: Don't like PB&J?  Make these as Peanut Butter cups.  I made one tray PB&J, one tray PB.  Delish!

Enjoy!!

As with all wonderful things, I found this idea on Pinterest.  Since peanut butter and jelly sandwiches are one of my favorite lunches, and chocolate is one of my other favorite lunches, I knew these would make my taste buds sing.

And they do.

Even better, they are super easy to make.  Package these bad boys up in a candy box, add a bow, and these little delights are the perfect teacher gift.  Or bus driver gift.  Or dance teacher gift. Or hostess gift.

You get the idea.

2 (11.5oz) bags milk chocolate chips
1 cup creamy peanut butter
1 cup grape or strawberry jelly
2 tablespoons confectioner's sugar
1 teaspoon canola oil (or similar)
24 paper small cupcake liners

Line two muffin/cupcake pans with paper liners.  Set aside.

In a large glass bowl, empty both bags of chocolate.  Set aside 1/2 cup chips, and place large glass bowl in microwave.  Heat on HIGH in 45 second intervals, stirring after each interval until chocolate is smooth.  Add in 1/2 cup chips and stir until smooth.  Add oil, stir.

Using two spoons, drop 1 tablespoon (approx) melted chocolate into each cupcake liner.  Tap tin and use spoons to make sure chocolate covers entire bottom.

Chill 10 minutes.

While chilling, take 1 cup peanut butter and mix in bowl with confectioner sugar.  Place in freezer to chill for several minutes.

Remove cupcake pans and peanut butter mixture.  Drop 1 teaspoon peanut butter into each cup.  Flatten slightly with back of spoon.  Drop 1 teaspoon jelly over top, and chill 5 minutes.

Remove pans, and cover each cup with melted chocolate.  Make certain chocolate covers entire top and down the sides.

Chill until set.

Mommyhood Footnote: Don't like PB&J?  Make these as Peanut Butter cups.  I made one tray PB&J, one tray PB.  Delish!

Enjoy!!

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Cookie Dough Ice Cream Sandwiches

As of late my mother has been bringing baking supplies over every few visits.  At first I was simply grateful for the chocolate chip stockpile, but after the third delivery of goods I took the hint.  

She was wondering where the trans fats have been.

While I normally have a house that reeks of the Keebler Cookie Factory, my oven has been fairly out of commission since last Spring.  I just haven't gotten my groove back.  I've had back to school nights and doctor appointments.  I've been catching up on the cleaning that was so badly neglected over the summer.

But yesterday Hubby texted me that his customers were patiently waiting for dessert overflow from our kitchen.

I knew it was time to heat that oven to 350.  Well, 330 for this recipe.

And it felt fabulous.

The beauty of this recipe is you get to make jumbo sized cookies, and most of them disappear to the freezer.  This prevents "picking."  And you also can make a regular batch for Hubby to take to work, and a few for school lunches.

You don't have to make ice cream sandwiches out of all the cookies.  It's a two-for-one deal.  Cookies and ice cream sandwiches.

My kind of deal.

Ingredients:
2 sticks butter, soft
1/2 c. coconut oil (or 1 stick margarine)
1 c. sugar
2 c. light brown sugar
3 eggs
1 1/2 tbsp vanilla

In separate bowl:
4 c. all purpose flour
1 tsp baking soda
1 tsp salt
2 bags chocolate chips

1 container chocolate chip cookie dough ice cream

Yields 24 Jumbo Cookies, or 12 ice cream sandwiches

Cream butter, oil and sugars well, about 3-5 minutes. Add eggs one at a time, beat well after each addition.  Add vanilla.  Turn mixer to SLOW (STIR) and slowly incorporate flour mixture.  Mix until just combined.  By hand, stir in 2 bags chocolate chips (I prefer 1 bag to be chocolate chunk).

CHILL batter in freezer while you preheat oven to 330.

Scoop chilled batter by heaping 1/4 cupfuls onto nonstick cookie sheet.

Bake on top rack, at 330, for 13-16 minutes.  Remove from oven when centers are a tad undone and let bake on pan 2-3 minutes longer to set centers.  Transfer to wire rack.

Look at those bad boys.

Once cookies are only slightly warm, scoop two scoops cookie dough ice cream and place in between two cookies.  Gently press cookies together.  This will work better when the cookies are a smidge warm.  If you cool your cookies completely, make sure ice cream sits out a few minutes before you make sandwiches.

I only made 6 sandwiches, and left 12 cookies for school lunch/at home enjoyment.  

Wrap sandwiches tightly in plastic wrap.  Store in freezer bag and enjoy!

As of late my mother has been bringing baking supplies over every few visits.  At first I was simply grateful for the chocolate chip stockpile, but after the third delivery of goods I took the hint.  

She was wondering where the trans fats have been.

While I normally have a house that reeks of the Keebler Cookie Factory, my oven has been fairly out of commission since last Spring.  I just haven't gotten my groove back.  I've had back to school nights and doctor appointments.  I've been catching up on the cleaning that was so badly neglected over the summer.

But yesterday Hubby texted me that his customers were patiently waiting for dessert overflow from our kitchen.

I knew it was time to heat that oven to 350.  Well, 330 for this recipe.

And it felt fabulous.

The beauty of this recipe is you get to make jumbo sized cookies, and most of them disappear to the freezer.  This prevents "picking."  And you also can make a regular batch for Hubby to take to work, and a few for school lunches.

You don't have to make ice cream sandwiches out of all the cookies.  It's a two-for-one deal.  Cookies and ice cream sandwiches.

My kind of deal.

Ingredients:
2 sticks butter, soft
1/2 c. coconut oil (or 1 stick margarine)
1 c. sugar
2 c. light brown sugar
3 eggs
1 1/2 tbsp vanilla

In separate bowl:
4 c. all purpose flour
1 tsp baking soda
1 tsp salt
2 bags chocolate chips

1 container chocolate chip cookie dough ice cream

Yields 24 Jumbo Cookies, or 12 ice cream sandwiches

Cream butter, oil and sugars well, about 3-5 minutes. Add eggs one at a time, beat well after each addition.  Add vanilla.  Turn mixer to SLOW (STIR) and slowly incorporate flour mixture.  Mix until just combined.  By hand, stir in 2 bags chocolate chips (I prefer 1 bag to be chocolate chunk).

CHILL batter in freezer while you preheat oven to 330.

Scoop chilled batter by heaping 1/4 cupfuls onto nonstick cookie sheet.

Bake on top rack, at 330, for 13-16 minutes.  Remove from oven when centers are a tad undone and let bake on pan 2-3 minutes longer to set centers.  Transfer to wire rack.

Look at those bad boys.

Once cookies are only slightly warm, scoop two scoops cookie dough ice cream and place in between two cookies.  Gently press cookies together.  This will work better when the cookies are a smidge warm.  If you cool your cookies completely, make sure ice cream sits out a few minutes before you make sandwiches.

I only made 6 sandwiches, and left 12 cookies for school lunch/at home enjoyment.  

Wrap sandwiches tightly in plastic wrap.  Store in freezer bag and enjoy!

reade more... Résuméabuiyad

Cinnamon Sugar Twists

I made these cinnamon sugar twists last Sunday.  I had just treated myself to my morning fix of Pinterest.  I left the computer inspired to bake something delicious, and sinfully Sunday morning good.

I went with cinnamon rolls twisted like breadsticks.

They were just what our Sunday morning ordered; cinnamon, sugar and carbohydrates.

2 3/4 cup all purpose flour, plus extra for rolling
1/3 cup sugar
1 packet active dry yeast
dash salt
4 Tbsp butter
1/3 cup whole milk
1/4 cup water
2 room temperature eggs
2 tsp vanilla

Filling:
1 cup sugar
 2 Tbsp cinnamon
4 Tbsp butter, melted

In large bowl, mix 2 cups flour (save 3/4 for later) next 3 ingredients.  Set aside.

In small saucepan, melt butter and milk.  Remove from heat and add water and vanilla. Cool 5 minutes.

Add milk mixture to dry mixture, mix well.  Whisk together eggs and add to batter.  Continue mixing and add 3/4 cup flour.  Mixture will be sticky.

 

Place dough in a medium sized greased bowl, and turn to coat.  Cover with plastic wrap and let dough rise in a warm place for 45 minutes, until it doubles in size.

Knead dough and add a few tablespoons flour, cover and let rise 10 more minutes.

In a small bowl, mix cinnamon and sugar for filling.  

On a clean, dry, nonstick surface, roll out dough.  Using a pizza cutter, make long strips, about 8" long and 2" wide.  Brush each strip with melted butter, and generously sprinkle with filling.  Twist strips tightly, be careful to keep cinnamon sugar inside.

Sprinkle tops with remaining filling, and place on baking sheet.

Bake at 350 for 10-15 minutes.  Let cool 5 minutes, and enjoy while warm!

I made these cinnamon sugar twists last Sunday.  I had just treated myself to my morning fix of Pinterest.  I left the computer inspired to bake something delicious, and sinfully Sunday morning good.

I went with cinnamon rolls twisted like breadsticks.

They were just what our Sunday morning ordered; cinnamon, sugar and carbohydrates.

2 3/4 cup all purpose flour, plus extra for rolling
1/3 cup sugar
1 packet active dry yeast
dash salt
4 Tbsp butter
1/3 cup whole milk
1/4 cup water
2 room temperature eggs
2 tsp vanilla

Filling:
1 cup sugar
 2 Tbsp cinnamon
4 Tbsp butter, melted

In large bowl, mix 2 cups flour (save 3/4 for later) next 3 ingredients.  Set aside.

In small saucepan, melt butter and milk.  Remove from heat and add water and vanilla. Cool 5 minutes.

Add milk mixture to dry mixture, mix well.  Whisk together eggs and add to batter.  Continue mixing and add 3/4 cup flour.  Mixture will be sticky.

 

Place dough in a medium sized greased bowl, and turn to coat.  Cover with plastic wrap and let dough rise in a warm place for 45 minutes, until it doubles in size.

Knead dough and add a few tablespoons flour, cover and let rise 10 more minutes.

In a small bowl, mix cinnamon and sugar for filling.  

On a clean, dry, nonstick surface, roll out dough.  Using a pizza cutter, make long strips, about 8" long and 2" wide.  Brush each strip with melted butter, and generously sprinkle with filling.  Twist strips tightly, be careful to keep cinnamon sugar inside.

Sprinkle tops with remaining filling, and place on baking sheet.

Bake at 350 for 10-15 minutes.  Let cool 5 minutes, and enjoy while warm!

reade more... Résuméabuiyad

Chocolate Chip Pumpkin Loaf

**A necessary re-post from the archives...time to make the pumpkin loaf!**

Every fall I get an uncontrollable urge to bake with canned pumpkin.  This urge is similar to Christmas music the day after Thanksgiving and Diet Coke with french fries.

I feel one cannot exist without the other. 

Yesterday, armed with canned pumpkin, I baked my favorite pumpkin loaf.  I also have neglected to purchase Eggo's all week.  Pumpkin loaf makes a killer quick breakfast when Eggo's are not available.

Waste no time baking this because it is delicious and fairly healthy.  And tomorrow morning you could be sitting down to toasted chocolate chip pumpkin loaf, moist with melted butter and dusted with powdered sugar.

You will have died and gone to pumpkin loaf heaven.

This recipe makes two loaves (I'm all about sharing) or one loaf and twelve muffins.  I freeze the muffins for later consumption.

3 cups sugar
1 cup applesauce
3 eggs
1 15 oz can pumpkin
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
dash salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1/2 cup chocolate chips (mini or regular)

Preheat oven to 350.  Grease and flour loaf pans/muffin tins.

Mix sugar, applesauce and eggs.  Add pumpkin.

Slowly blend dry ingredients.  Stir in chocolate chips.

Bake loaf 35-45 minutes, until center is done.  Muffins bake approximately 15-20 minutes.

Enjoy!

**A necessary re-post from the archives...time to make the pumpkin loaf!**

Every fall I get an uncontrollable urge to bake with canned pumpkin.  This urge is similar to Christmas music the day after Thanksgiving and Diet Coke with french fries.

I feel one cannot exist without the other. 

Yesterday, armed with canned pumpkin, I baked my favorite pumpkin loaf.  I also have neglected to purchase Eggo's all week.  Pumpkin loaf makes a killer quick breakfast when Eggo's are not available.

Waste no time baking this because it is delicious and fairly healthy.  And tomorrow morning you could be sitting down to toasted chocolate chip pumpkin loaf, moist with melted butter and dusted with powdered sugar.

You will have died and gone to pumpkin loaf heaven.

This recipe makes two loaves (I'm all about sharing) or one loaf and twelve muffins.  I freeze the muffins for later consumption.

3 cups sugar
1 cup applesauce
3 eggs
1 15 oz can pumpkin
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
dash salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1/2 cup chocolate chips (mini or regular)

Preheat oven to 350.  Grease and flour loaf pans/muffin tins.

Mix sugar, applesauce and eggs.  Add pumpkin.

Slowly blend dry ingredients.  Stir in chocolate chips.

Bake loaf 35-45 minutes, until center is done.  Muffins bake approximately 15-20 minutes.

Enjoy!

reade more... Résuméabuiyad

Diet Coke Brownies

I'm about to tell you about brownies I made yesterday for my son's football tailgate.  I made them with a can of Diet Coke.

Seriously.

I had every intention of making a tray of cookies, but I had no sugar.  I then decided to make brownies, but after I poured the mix into the bowl I realized I had no oil.

Or no applesauce, my "go-to" substitution for oil.

It's fair to say that the current grocery situation in my house is questionable.  Today I went to make lunches and I realized I had no bread.  After making a lunch that consisted of bagged cereal, a Pop Tart, an apple and a NutriGrain Bar, Hubby just declared it "Wacky Monday."

These brownies would definitely fall into that category.

Truthfully, this is NOT my idea.  As with everything I learn these days, I found it on Pinterest.  Just like applesauce is my "go to" substitution for oil, Pinterest is my "go to" place when I need help with just about anything.

I would be lying if I said these were my favorite brownies in the world.  They weren't.  But they did taste like hundreds of other brownies I've indulged in.  These little guys are more cake like, I prefer a fudgy brownie.  They bake kind of funny (you need to rotate the dish a few times) but they are super easy to make. 

If you must, dress them up with a few chocolate chips or chocolate frosting.  My brownies did have a few chocolate chunks tossed in.  I couldn't help myself.

1 box Duncan Hines Chewy Fudge brownie mix (any mix will work, this is for nutrition information below)
1 can Diet Coke

Heat oven to 350, grease 9x13 dish.

Mix soda and brownie mix.  Start with 1/2 can soda and add until desired consistency.  The entire can may make the batter too thin.

Bake for 30 minutes.  You need to rotate the pan at least twice to ensure these bake through.  If needed, lower oven temperature and bake an extra 5-10 minutes to cook center.

Makes 24 brownies.

Enjoy!

Mommyhood Footnote:  These are an excellent choice for the calorie conscious.   One brownie is 92 calories and 2 grams fat.

I'm about to tell you about brownies I made yesterday for my son's football tailgate.  I made them with a can of Diet Coke.

Seriously.

I had every intention of making a tray of cookies, but I had no sugar.  I then decided to make brownies, but after I poured the mix into the bowl I realized I had no oil.

Or no applesauce, my "go-to" substitution for oil.

It's fair to say that the current grocery situation in my house is questionable.  Today I went to make lunches and I realized I had no bread.  After making a lunch that consisted of bagged cereal, a Pop Tart, an apple and a NutriGrain Bar, Hubby just declared it "Wacky Monday."

These brownies would definitely fall into that category.

Truthfully, this is NOT my idea.  As with everything I learn these days, I found it on Pinterest.  Just like applesauce is my "go to" substitution for oil, Pinterest is my "go to" place when I need help with just about anything.

I would be lying if I said these were my favorite brownies in the world.  They weren't.  But they did taste like hundreds of other brownies I've indulged in.  These little guys are more cake like, I prefer a fudgy brownie.  They bake kind of funny (you need to rotate the dish a few times) but they are super easy to make. 

If you must, dress them up with a few chocolate chips or chocolate frosting.  My brownies did have a few chocolate chunks tossed in.  I couldn't help myself.

1 box Duncan Hines Chewy Fudge brownie mix (any mix will work, this is for nutrition information below)
1 can Diet Coke

Heat oven to 350, grease 9x13 dish.

Mix soda and brownie mix.  Start with 1/2 can soda and add until desired consistency.  The entire can may make the batter too thin.

Bake for 30 minutes.  You need to rotate the pan at least twice to ensure these bake through.  If needed, lower oven temperature and bake an extra 5-10 minutes to cook center.

Makes 24 brownies.

Enjoy!

Mommyhood Footnote:  These are an excellent choice for the calorie conscious.   One brownie is 92 calories and 2 grams fat.

reade more... Résuméabuiyad