Wednesday, October 31, 2018

Sorting Hat Cupcakes

We LOVE everything Harry Potter in our house. So, for my boys 12th birthday, we went to a Harry Potter Trivia Night with some friends. I made these easy Sorting Hat Cupcakes to bring along.


What You Need:
Cupcakes
   (I used boxed mix and 'doctored them up' to taste a little better.)
Filling:
  1 pkg instant vanilla pudding
  2 cups half & half
Rich Chocolate Buttercream Icing

Friday, August 24, 2018

Back-to-School Treats

My kids are too old now to send in treats for their teachers on the first day of school. Not because I don't want to, or they wouldn't like it, but because my children won't take them in to middle school. But maybe you can still treat your teachers.







Sunday, July 29, 2018

Peanut Butter Cup Cupcakes {Recipe}

Every summer, my family goes camping on the North Shore of Lake Superior... well, most of my family. I stay home. I am not a camper. So, I bake for their return. This year, I made these decadent (and easy) Peanut Butter Cup Cupcakes.

What You Need:
Chocolate Cake Mix (and eggs, milk, etc. as needed to prepare)
2 dozen (full-sized) Reese's Peanut Butter cups
For the icing:
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1 tsp. vanilla extract
1/2 cup cocoa powder
2 cups powdered sugar
1-2 Tbsp. whole milk (as needed)

Prepare the cake mix according to the directions on the box.
Line cupcake tins with paper cupcake liners. Put 1 Tbsp. cake mix in the bottom of each liner. Set unwrapped peanut butter cup on top of batter. (This is so that it doesn't get melty when you try to eat it.) Spoon 3 Tbsp. batter on top of peanut butter cup. Bake according to package directions. (350-degrees for 15-18 minutes.)

Make the Icing
Combine butter and peanut butter in a medium-sized mixing bowl. Add vanilla. Mix well. Add cocoa powder. Mix well. Add powdered sugar. Mix well. If the icing is too thick to spread/pipe, add milk, one tablespoon at a time.

When the cupcakes are cooled, pipe an icing swirl on each. Garnish with a sprinkle of chopped peanut butter cups (or peanuts).

Enjoy!

Monday, July 2, 2018

Fourth of July Treats

It's a weird Fourth of July here. My kids finally outgrew our family 'parade' around the neighborhood, and Boy Scout Camp is WAY more fun than a family BBQ. But Fourth of July treats are mandatory no matter how you celebrate!




Monday, June 4, 2018

Rhubarb Crumble Recipe {Gluten-Free}

This is an adjusted version of my original Fruit Crisp recipe to be gluten-free, and even vegan if you substitute for the butter. But whether you make it gluten-free or vegan, it's still AMAZING!

What You Need:
1 3/4 cup rolled oats, toasted (divided)
1/2 cup toasted walnuts, chopped fine
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger (or 1 tsp. fresh ginger)
1/2 cup (1 stick) butter (or Earth Balance Spread for vegan)
1/4-1/2 cup sugar
2 Tbsp. corn starch
1 tsp. vanilla
4-6 cups rhubarb, chopped into 1-2" chunks
Optional: 1 cup strawberries or raspberries

Saturday, March 31, 2018

Easy Easter Treat for Kids {Gluten-Free Recipe}

These nests are made from gluten-free no-bake chocolate cookies, and topped with Cadbury chocolate eggs and Peeps. They take about 25 minutes total to make, and are easy to let your little ones help with.


What You Need:
1 stick unsalted butter
1/4 cup whole milk
1 1/2 cups granulated sugar
4 Tbsp. cocoa powder (not 'special dark')
1/2 tsp. salt
1 tsp. vanilla
1 cup peanut butter (crunchy or creamy okay)
3 cups regular or quick oats

Yield: 2 dozen 3" cookies

Thursday, February 1, 2018

Birthday Pie


Around here, it's not cake that takes the cake for birthdays... it's pie. And this year, I made my husband three different pies to celebrate his big 40th birthday.

#1- French Silk Pie - This rich, chocolate cream pie is amazingly good!


#2- Strawberry Rhubarb Pie - I had to substitute store-bought frozen rhubarb, but it was still fantastic!

#3- Cherry Pie - How can you go wrong with a classic?


The only one missing was my favorite: Lemon Cream Pie... but then, it wasn't my birthday!

Thursday, December 14, 2017

The Top Five Holiday Treats

I've been a bit under the weather lately, so getting my holiday baking done may be a but of a trick this year. So, I asked my family to rank the most important things to get made between now and Christmas, and here are our Top 5:

This has become an absolute favorite of family, friends and co-workers. The little bit of black it turns your lips is overlooked because it's just SO good.

I was too scared for years to even try caramels, but these have (so far) been foolproof, and we LOVE them.

Can't live without these. I grew up with them, too.

Basic, but so, so good, especially when you eat them right out of the oven.

#5: Okay, this is a tie... Cranberry-Gingerbread Cheesecake Bars for my husband, Sugar Cookies for my boys, and Snowball Cookies for me.

May you find the time in your hectic life to do some baking, too, for the holidays, or just for a Tuesday!


Sunday, October 15, 2017

Perfectly Fall - Cheesecake Bars

I'm up to my elbows today in cream cheese and pecans. I'm making one batch of each of these perfect-for-fall cheesecake bars.

They're not new. You can find the recipe for the Caramel Apple Cheesecake Bars here...

And the Pumpkin Streusel Cheesecake Bars here.

Enjoy!

Sunday, July 2, 2017

Chocolate Strawberry Cream Cake {Recipe}

My boys went on a big camping trip (again) this summer. But right before they left we picked pounds of fresh strawberries. So, I made this chocolate-strawberry cake to welcome them home.

What you need:
Click on each link below for the recipes:

6" Chocolate Cake (doctored cake mix or scratch recipe)
Whipped Cream Frosting

Strawberry filling/topping:
2 cups fresh or frozen strawberries.
1/4 cup sugar
2 Tbsp. corn starch 

Yield: 6"x5" cake Serves 8-10