Marshmallow Pops

Marshmallow pops! What a super fun idea!!! They are so easy and fun to make. Also a great project for the little ones!

*I used Wilton Candy Melts for these.*

1. Melt candy according to directions on the package

2. Dip the lollipop stick in candy before sticking it into the marshmallow (this helps the marshmallow stay on the stick

3. Dip the marshmallow in the candy and roll in sprinkles, cookie crumbles, graham cracker crumbles, or candies!

4. Set marshmallows on wax paper and allow candy to harden

5. ENJOY!!!

*Try combinations like strawberry marshmallows dipped in chocolate or chocolate covered marshmallows rolled in graham crackers!*

Pineapple Upside-Down Cake

I what you're thinking, WHAT THE HECK IS THAT? So my Pineapple Upside-Down Cake didn't turn out as pretty as Paula Deens', but it was sooooo Yummy! This is a must try! The pinapple buttercream really sets it off. I had lots of icing left over, and I was spreading it onto my cake like butter on bread. I know you will love it!

I had this bright idea that I would set the cakes on wax paper to cool because nothing sticks to wax paper right? Wrong! I don't have wire cooling racks, and I was so impatient because I couldn't wait to try this cake! I couldn't get them out of the pans quick enough to get them cooling! Bottom line, my cake didn't turn out as pretty as Paula's, but man ole man it was good!

Let's get to the how to!

Ingredients:
nonstick cooking spray
3 cups cake flour, plus more for pan
1 cup butter softened, plus 1/2 cup melted
2 1/4 cups sugar
5 large eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
1 1/4 cups whole buttermilk
1 1/2 cups brown sugar packed
2 cans of sliced pinapple in juice (reserve juice for buttercream)
1 jar maraschino cherries (you will need 12 cherries drained well)
Chopped pecans for garnish if desired

Directions:

1. Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

2. In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

3. In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

4. Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

5. Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

6. To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired

Pineapple Buttercream:
1/2 cup butter, softened
2 tablespoons reserved pineapple juice (I used about 4 tbsps)
3 1/2 cups confectioners' sugar
Beat all the ingredients in a large bowl until well combined.

Yield: about 2 cups

I hope ya'll enjoy this cake! We sure did!

Valentine's Day Sugar Cookie Pops

Sorry it's been a while! I am in my last semester of course work (minus 2 electives and 1 internship that I start this summer), and it's kicking my butt! If I didn't work full time then it would be more manageable, but I've got a mortgage to pay! I have a paper due on Monday, so I have been writing most of the day. I plan to get to baking tonight after I finish this paper, but I need to catch you up on what I have been up to!

These are super cute! And what a great gift idea?!?! These make the perfect Valentine's Day gifts! You could use different cut outs and make them for birthdays or any other holiday or special occasion!

You can use my recipe for sugar cookies from an earlier post, or you can use store bought sugar cookie dough. So these can be super simple to make!

I found that it is easy to roll sugar cookie dough if you place the ball of dough on wax paper and cover it with wax paper, rolling the dough between wax paper.

Directions:
1. Roll out the dough (do not make the dough too thin)

2. Cut desired shapes

3. Before removing the cut outs off of the wax paper, press a lollipop stick into the back of the cookie

4. Cover the portion of the stick that was pressed into the cookie with sugar cookie dough (press edges of dough into the cutout until smooth)

5. Place cookie on baking sheet

6. Cook 8-10 minutes until cookie edges are golden brown

7. Decorate as desired

*To make icing, mix powdered sugar, a touch of vanilla, and milk until desired consistency. Add milk 1/2 tsp at a time because a little goes a long way!*

To make these tiny hearts, place a small drop of icing on the cookie and starting above the drop of icing, run a toothpick through the icing

I used sugar cookie pops, candy coated marshmallows and homemade lollipops to complete this sugar cute Valentine's Day gift basket!

White Chocolate Truffle Cupcakes with White Chocolate Cream Cheese Icing

White Chocolate Cupcakes with White Chocolate Truffle Centers!
They are even better than they look! Hard to believe, huh?


I am a huge fan of white chocolate! Anything would be better dipped in white chocoloate. I seriously thought that the white chocolate Reese Cups and and Kit Kats were made for me. When I saw this recipe in a Pampered Chef cookbook I bought, I knew I had to try it! I love love love Lindt Truffles, especially the white chocolate truffles, but I think this cupcake would also be super tasty if you threw in a chocolate truffle...maybe I will try it.

This is a very light and moist cupcake. The white chocolate cream cheese frosting is to die for! It is the best frosting I have made! I was eating spoon fulls of the icing, and cleaned the bowl with my fingers. The truffle filling is so gooey. I love the difference in textures this cupcake offers! I am positive that you will too!

I didn't even own a mixer when I started this blog. I was using a smoothie maker and fork to mix my ingredients. Well, this girl is getting serious! I bought a Kitchenaid Mixer! I freaking love it! Everyone should own one!

I'm in love with my new mixer!!!

White Chocolate Cupcakes

Ingredients:
1 3/4 cup cake flour
2 tsp baking powder
2/3 cup whole milk
1/2 tsp double strength vanilla
4 egg whites, room temperature
6 tbsp butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
12 round dark or white chocolate truffles, unwrapped

Directions:

1. Preheat oven to 325 degrees

2. Whisk flour and baking powder in a small bowl

3. Combine milk and vanilla in a bowl

4. In a mixing bowl beat egg whites on high with an electric mixer until stiff peaks form

5. In a stainless mixing bowl, cream together butter and sugar until fluffy

6. Beat in sour cream until smooth

7. On medium speed add flour mixture in three additions alternating with milk

8. Beat in 1/3 of the egg whites

9. Fold in remaining egg whites

10. Divide batter among lined cupcake wells

11. Bake about 17 minutes or until toothpick comes out clean

12. While cupcakes are still hot, core cupcakes or cut an "x" in the tops and push a truffle into the cupcake

13. Cool before frosting

14. ENJOY!!!

White Chocolate Cream Cheese Icing

Ingredients:

6 oz white chocolate for baking, chopped

1 (8 oz) package of cream cheese softened

1/4 cup butter softened

1/2 tsp double strength vanilla

2 cups powdered sugar

1. Place chocolate in a small micro-cooker in the microwave for 1 1/2 minutes to melt chocolate

2. Beat butter, cream cheese, vanilla, and while chocolate with a mixer

3. Slowly add powdered sugar until well blended

*I garnished my cupcakes with white chocolate hearts. Place melted chocolate in a piping bag and snip a tiny hole in the end. Pipe hearts on wax paper and allow to cool.*

Check out this cool little tool I purchased at amazon.com! It cores cupcakes in seconds. I was skeptic about buying it in the beginning, but it had really good reviews. I decided to purchase it after I made 60 cupcakes for a meeting at work and had to core about 30 cupcakes to stuff them with chocolate chip cookie dough. It is awesome, and allows you to core cupcakes in seconds! Give it a try!

Chocolate Cupcakes with Strawberry Cream Cheese Icing

Yes, that really is as good as it looks! I feel too guilty to say this out loud, but I was eating the left over icing right out of the bowl with a spatula. And I was dredging the cupcake through it like it was a chip in dip. I was up to my elbows in strawberry cream cheese icing, but I loved every second of it! Today....treadmill.

These would be so cute to give to that special loved one on Valentines day. I've found so many cute Valentine's Day themed cupcake boxes that would be perfect to give these in! I bought several packages of cupcakes boxes at Dollar Tree and Wal-mart also carries them. Nothing is better than giving baked goods as gifts!

Here's how you make them!

Chocolate Cupcakes:

1 box devils food cake mix
4 eggs
1/2 cup oil
1 cup buttermilk

Directions:

1. Preheat oven to 350 degrees and line cupcake pan

2. Mix ingredients together with electric mixer for 2 minutes

3. Fill cupcake wells about 2/3 full

4. Bake about 18 minutes or until toothpick comes out clean

5. Cool completely before frosting

How pretty are these?

Strawberry Cream Cheese Icing

adapted from cupcake project

1/4 cup butter at room temperature
8 oz cream cheese at room temperature
1/2 cup pureed strawberries
4 cups powdered sugar

Directions:
1. Cream butter and cream cheese
2. Add strawberries
3. Add powdered sugar until desired consistency

Samoa Cupcakes

I have never met a girl scout cookie that I did not like, or anyone who doesn't like girl scout cookies for that matter! Which cookie is my favorite? Samoas! I love the combination of caramel, chocolate, and coconut! It just doesn't get any better than that! I could seriously eat an entire box at a time...in fact, I'm pretty sure I have. Yikes! We will keep that just between us....moving on...

You're really going to love this cupcake! It's so light and moist. The combination of caramel and coconut is to die for, and then biting into that chocolate drizzle will knock your socks off! Plus, they are so pretty. Anyone you make these for will be impressed!

Lets get to the how to!

Chocolate Cupcake:

1 box of devils food chocolate cake mix (Yes, that says cake mix. Easy recipe here guys!)
1 cup buttermilk
4 eggs
1/2 cup oil
1/2 tsp coconut extract

Directions:

1. Preheat oven to 350 degrees and line cupcake pan

2. Mix all ingredients with electric mixer for 2 minutes

3. Fill cupcake liners about 2/3 of the way full

4. Bake for about 18 minutes or until toothpick comes out clean

5. Cool before frosting

6. ENJOY!!!

Caramel Icing:

2 sticks butter
1/2 tsp salt
2 cups packed brown sugar
2 tsp vanilla
4 cups powdered sugar

1. Melt butter in sauce pan on medium heat

2. Stir in salt and brown sugar and bring to a boil stirring constantly

3. Cook over low heat for two minutes

4. Add milk and return to a boil

5. Remove from heat and stir in vanilla

6. Cool to lukewarm and whisk in powdered sugar



*I garnished my cupcakes with toasted coconut and drizzled them with chocolate! YUMMMMMM!*

*Spread sweetened shredded coconut on a baking sheet and bake at 350 degrees for 7-10 minutes*

*I used chocolate melts to drizzle over the cupcakes. Melt chocolate in a microwave safe bowl for 30 seconds at a time on defrost setting. When chocolate is melted, drizzle over the cupcakes*

Five Layer Bars

As you all know, I am a HUGE fan of Paula Deen! I have not tried a Paula Deen recipe that I have not like yall! When I saw these on a Christmas episode of "Paula's Best Dishes", I knew I had to try them! There are so many flavors going on, it's like a party in your mouth! I know these will be a crowd pleaser, and they are sooo easy to make! You can even put the ingredients in a mason jar with some ribbon and give it as a gift. What a cute idea?!

Ingredients:
1/2 cup chopped pecans
1 cup butterscotch morsels
1 cup shredded coconut
1 cup semisweet morsels
1 1/2 cups crushed graham crackers
1 stick butter melted
1 14 oz. can sweetened condensed milk

Directions:
1. Preheat oven to 350 degrees
2. Combine melted butter and graham cracker crumbs and line the bottom of 13x9 in baking dish
3. Layer ingredients

4. Pour sweetened condensed milk over the layers

5. Bake for 30 minute
6. Allow to cool before cutting
7. ENJOY!!!