Not too long ago my sister's company TheGlitterGuide.com worked with Chandon to create this fabulous bottle label. I decided to share this bottle and some cupcakes with a friend who recently got engaged.
I whipped up a batch of popcorn balls recently for a family members party. So happy with how this turned out. Galvanized metal bucket, bandana's , and I wrapped string around food safe sticks and topped with a popcorn ball. The rest of the balls filled the bucket for all to enjoy.
White chocolate, marshmallow, popcorn balls, with a splash of confetti for color. Fun to eat!
4 cups popped corn(I used Orville's simply salted)
2 cups mini marshmallows
1/2 cup white chocolate chips
1/4 cup sliced almonds
1 1/2 tablespoon butter
dash of pumpkin pie spice
Melt the butter in a large pot over medium heat. Add the marshmallows
and stir until they start to melt. Add the chocolate chips and keep
stirring until everything is incorporated.
Dump in the popcorn, almonds, spice, and stir, stir, stir.
Turn off the heat and let the mix cool for a minute or two.
Once it's cool enough to handle, shape into balls.
Line them up on wax paper and leave them out for a bit so they don't stick together.
Almost no words can describe how fantastic this cake is.
1 yellow cake mix 1 stick soft butter 1 egg
1 (8 oz.) pkg. cream cheese (I used fat free) 2 eggs 1 box powdered sugar 1 tsp. vanilla
Mix cake mix, butter and egg; pour into 9 x 13 inch pan. It will be like pizza dough, pat into corners of pan.Mix
1 package cream cheese, eggs, powdered sugar and vanilla; pour over
cake mixture. Bake at 350 degrees for 25-30 minutes. This is sort of a
The simple cookie, meringues are a fluffy delight. Mix in what you like, splash a bit of color and choose your shape. For these I decided to use my ice cream scoop.
3 egg whites at room temperature
1/4 tsp. cream tartar
3/4 cup super fine sugar
*Pick your add in color or candy
Line your cookie sheet with parchment paper. Oven will be set at 200 degrees. Beat egg whites in a large metal bowl on medium until foamy. Add your cream of tartar. Increase speed to high and continue mixing until soft peaks form. Gradually add sugar. After about 5 minutes of mixing in your sugar add in any color and or candy you would like.
Scoop meringue out with your ice cream scoop. Place as many on your cookie sheets as your able to fit. Cook in oven for 3 hours or until dry and crisp. Once cooked, cool meringues for 20 minutes. Store in airtight container at room temperature.