Wednesday, April 2, 2014

Rock Out


My son recently Rocked out with these fun guitar cut outs.  His school was doing a fundraiser and the theme was Rock.  Off to Etsy I went and found these.  Perfect size for a regular size cupcake.  I glued each guitar to a straw.  Topped the cupcakes perfectly.



Wednesday, March 26, 2014

Rainbows Delight


One of my recent creations, simply pretty.  Very easy to make and enjoy.  I baked my favorite cupcakes in mini gold cups.  Topped them with vanilla frosting.  To finish them off I used Wilton's blue color mist and Air Heads Xtremes rainbow berry candy.  This candy comes in strips.  So I cut each one into 3 pieces and pinched each piece before placing on the top of the cupcake.  Fun, easy, and a delight to eat. 

Sunday, March 16, 2014

Happy St. Patrick's Day

Green cupcakes with a splash of chocolate frosting topped with coconut
Add some rainbow sprinkles

Yum!

Wednesday, February 26, 2014

Pink! Need I say more...

Yellow cake with lemon curd and non-dairy whip frosting

Yellow cake mixed with crushed pineapple
I am convinced there is no better color on the planet than PINK.  In nearly every shade, it is pretty.  Since I enjoy baking and making pretty things, I could not help but to share a couple of photos from some of my recent creations. 

Wednesday, February 19, 2014

Mini Pumpkin Pies


Pumpkin Mousse mini pies, soooo good.  I found the mousse recipe at www.verybestbaking.com. I added sliced almonds from Trader Joe's, whip topping and filled the mousse into pre-made, mini fillo dough cups.  Perfect, bite size dessert.   

Ingredients


  • 1 box (3.4 oz.) vanilla instant pudding and pie filling mix
  • 1/4 teaspoon pumpkin pie spice or ground cinnamon
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 1/2 cups thawed fat-free frozen whipped topping

Directions


COMBINE pudding mix and pie spice in medium bowl. With whisk, add evaporated milk; mix until well blended. Add pumpkin; mix well. Gently fold whipped topping into pudding mixture. Spoon into serving dishes. Top with additional whipped topping and pie spice, if desired. Serve immediately or cover and refrigerate.

Makes about six 1/2-cup servings