Easter Sweets 2014

I haven’t done a recipe roundup in QUITE awhile and thought it was high time I bring you some of the best, brightest and cutest dessert ideas from around the blog world!  If only I had more time I’d make every. single. one. of these but we’re a little short on time these days so I will probably have to be satisfied with picking up some mini robin eggs at the store and eating ALL of them while I drool over these pics.  Doesn’t sound like too bad of an idea, huh?

Hope you find some inspiration for your Easter!

Down the Bunny Hole Push-Up Pop Treats

Down the Rabbit Hole Push Pops

Cadbury Egg Easter Trifle

Cadbury Egg Trifle

Funfetti Cake Balls

Funfetti Cake Balls

Speckled Egg Chocolate Cake

Chocolate Speckled Egg Cake

Carrot Cake Fudge

Carrot Cake Fudge

Krispy Easter Eggs

Krispy Eggs

Funny Bunny Cookies

Funny Bunny Cookies

Carrot Cupcakes for Easter

Easter Cupcakes

Bunny Tails

Bunny Tails

 

 

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Dark Chocolate and Candy Cane Cheescake Cupcakes

Hey guys.  Ok, second recipe this week…Dark Chocolate & Candy Cane Cheesecake Cupcakes.  Yes, you read that right.  Cheesecake and cupcakes in one glorious little package.  I loooooove cheesecake cakes.  My first ever was this Red Velvet Cheesecake Cake a few years ago that I made for Jeremy’s birthday when we were first married.  And there have been many since then, including this Chocolate Stout and Peanut Butter Cheesecake Cupcakes and these Oreo Cheesecake Cupcakes. But this one is BY FAR my favorite.

I started this cupcake with a layer of crushed Oreo crust, followed by the delicious candy cane cheesecake layer, a dark chocolate cake layer and topped it off with dreamy peppermint frosting and candy cane bark.  OMG, to die for.  My only little issue with this cupcake was the Oreo crust wanted to stick to the wrappers a little but I think that could be avoided with high-quality wrappers.  Mine were pretty cheap.  Also, if you do candy cane bark, be sure to add it the day you plan on serving these.  Otherwise, the moisture from the frosting will cause the little peppermint pieces to bleed onto your cupcake.  Which doesn’t make it taste bad, but I’m not so sure you want your cupcakes to look like they’re bleeding.  But hey, whatever!

I hope you love these as much as I do!  They are definitely going into my regular holiday baking rotation.

Enjoy!

Dark Chocolate and Candy Cane Cheescake Cupcakes
 
Ingredients
Oreo Crust
  • 2 c. Oreo Crumbs
  • 1 Stick Unsalted Butter
Candy Cane Cheesecake
  • 8 oz. Cream Cheese, softened
  • ½ c. Sugar
  • 1 Large Egg
  • ¼ t. Pure Peppermint Oil
  • ½ c. Crushed Candy Canes
Dark Chocolate Cake
  • 1½ c. All-Purpose Flour
  • 1⅓ c. Sugar
  • ½ c. Dark Cocoa Powder
  • 1¼ t. Baking Powder
  • 1¼ t. Baking Soda
  • 1 t. Salt
  • ¼ c., plus 1 T. Vegetable Oil
  • ⅔ c. Whole Milk
  • ½ c., plus 1 T. Strong-Brewed Coffee
  • 2 Large Eggs, at room temperature and lightly beaten
  • 1 T. Pure Vanilla Extract
Peppermint Frosting
  • 1 Stick Unsalted Butter, softened
  • ½ c. Shortening
  • 4 c. Powdered Sugar
  • ½ c. Heavy Whipping Cream
  • ½ t. Pure Vanilla Extract
  • 2 t. Pure Peppermint Oil
Candy Cane Bark
  • ½ lb. White Chocolate Candy Coating
  • ½ c. Crushed Candy Canes
Instructions
  1. Preheat oven to 350 degrees. Line 24 cupcake tins with cupcake wrappers.
For the Oreo Crust
  1. Mix melted butter and Oreos together in a medium bowl. Press 1 tablespoon of mixture into each cupcake tin.
For the Candy Cane Cheesecake
  1. Beat cream cheese and sugar together in the bowl of an electric mixer until smooth. Beat in egg and peppermint oil. Stir in crushed candy canes. Fill each cupcake tin with 1 scant tablespoon of cheesecake.
For the Dark Chocolate Cake
  1. In the bowl of an electric mixer, whisk together all of the dry ingredients. Add all the remaining ingredients to the bowl and beat for 2 minutes on medium speed. Spoon 2 tablespoon cake batter into each cupcake tin*.
  2. Bake cupcakes for 20 minutes. Cool completely in tins on wire racks. Frost with peppermint frosting and top with candy cane bark.
For the Peppermint Frosting
  1. In the bowl of an electric mixer, beat the butter and shortening until fluffy. Gradually beat in 2 cups of the powdered sugar and then ¼ cup of the heavy whipping cream. Beat in the remaining 2 cups of powdered sugar and ¼ cup of heavy whipping cream. Beat in the vanilla and peppermint oil.
For the Candy Cane Bark
  1. Melt white chocolate in microwave at 20-second intervals, stirring between each. Spread onto a medium baking sheet lined with foil. Cover with crushed candy canes. Put in freezer for 1-2 minutes until bark has hardened completely.
Notes
Makes 24 cheesecake cupcakes. *I had enough chocolate cake batter to make 6 plain chocolate cupcakes. *Some of my cupcakes sunk in the middle, which sometimes happens with cheesecake. They still turned out fine. Just FYI.

 

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Fire Truck Birthday Party

A few weeks ago I was asked to do a dessert table for a little boy’s firetruck/firehouse birthday party.  Of course I said yes!  It sounded like so much fun.  But then I realized…what kind of desserts do I do for a firetruck theme?!  I have done plenty of dessert tables for weddings, baby showers and bridal showers but a boy’s firetruck birthday party?  Ummm, no.

I immediately turned to Google for ideas and was able to come up with some fun stuff!  I honestly am not a big decorator/detail person when it comes to desserts.  I like to make stuff that tastes amazing and just looks good.  Fondant and decorated sugar cookies have never been my thing.  So it was challenging to find desserts that I could do that didn’t require crazy decorating skills.  But I came up with a great spread! If I do say so myself.

We had Twizzlers to represent a firehose, fire hydrant sugar cookies, “flaming” yellow and red swirled marshmallows, red and yellow Jelly Belly’s and of course, cupcakes!  I was SO happy with how everything turned out and so was the client (which of course is the MOST important thing).  It was a fun challenge and more importantly everything was delicious!

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Cupcake Themed Halloween

Obsessed with cupcakes?  Who isn’t?!  They are cute.  So cute, that they are put on pretty much anything.  Seriously…you could put a picture of a cupcake on a cow patty and it would be cute.  While no one will be capitalizing on cupcake cow patties anytime soon, they sure are coming up with lots of other products to keep the sweet trend going.  Check out these fun items…

Cupcake Halloween Costume from Pottery Barn

Chiasso Cupcake Doormat

Johnny Cupcakes Hello Kitty Tote Bag

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Simple Strawberry Cupcakes with Chocolate Cream Cheese Frosting

This recipe was inspired my two things:  1.  The abundance of strawberries AND strawberry recipes right now and 2. my brand spankin’ new cupcake carrier!  That’s right, I FINALLY am the proud owner of a collapsible cupcake carrier (yes, I had to improvise for quite awhile to transport them!) all thanks to my boss.  A couple of weeks ago it was Administrative Assistant’s Day and my boss was out of town so obviously I knew I wouldn’t get anything and it wasn’t a big deal to me.  But he got back the Friday of that week and when I came back from lunch, this beauty was sitting on my desk.  Ain’t she purty?  And can I just say this thing ROCKS??  It’s both a cake and a cupcake carrier.  I was a little skeptical it would work, but it totally does and I highly recommend getting one if you don’t have one yet!

As for the recipe, do you know how hard it is to find a strawberry cake recipe that doesn’t call for strawberry Jello and a white cake mix?  It’s dang near impossible!  But a couple of years ago and did manage to find one and for the life of me I can’t remember the website I got the recipe from but all I know is it’s titled Katie’s Strawberry Cake, so whoever Katie is, thank you!!  I was so happy when I found the recipe that I made it three times within two weeks…yes, it’s that good.

The method of this cake is a little different because you beat the butter into the dry ingredients and then add the liquid but have no doubt, it totally works.  I absolutely loved these cupcakes…there were small pieces of fresh strawberry in every other bite and the chocolate cream cheese frosting was to-die-for.  The only thing I’d do different is maybe just leave the chocolate out of the frosting next time and do a plain, vanilla cream cheese frosting, as the strawberry cake is such a delicate flavor it almost overpowers it.  But it’s still delicious.

If you are looking for a true “from scratch” strawberry cake, look no further!  This one definitely fits the bill.

Simple Strawberry Cupcakes with Chocolate Cream Cheese Frosting
 
Ingredients
Strawberry Cupcakes
  • 1 c. Strawberry Puree, room temperature (see below for recipe)
  • ¼ c. Whole Milk, room temperature
  • 6 Large Egg Whites, room temperature
  • 1 T. Pure Vanilla Extract
  • 2¼ c. Cake Flour
  • 1¾ c. Granulated Sugar
  • 4 t. Baking Powder
  • 1 t. Salt
  • 12 T. (1½ sticks) Unsalted Butter, softened and cut into 1" chunks
Strawberry Puree
  • 2 c. Sliced Strawberries
  • 2 T. Granulated Sugar
Chocolate Cream Cheese Frosting
  • 1 Stick Unsalted Butter, softened
  • 1, 8 oz. Cream Cheese, cold
  • ¼ c. Crisco
  • ¼ t. Salt
  • 3 T. Pure Vanilla Extract
  • 5 c. Powdered Sugar
  • 4 oz. Unsweetened Chocolate, melted
Instructions
For the Strawberry Puree
  1. Place strawberries and sugar in food processor or blender and puree.
For the Strawberry Cake
  1. Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
  2. In a small bowl, combine the strawberry puree, milk, egg, vanilla and whisk well. In the bowl of an electric mixer, combine flour, sugar, baking powder and salt and whisk thoroughly. Beat the butter into the dry ingredients on low speed and mix until combined and resembling moist crumbs.
  3. Add liquids to the butter/flour mixture and beat a medium speed for about one minutes or until evenly combined. Stop mixer, scrape down sides of bowl and beat for 30 more seconds. Place three tablespoons of batter into each muffin tin.
  4. Bake cupcakes for 18-20 minutes or until a cake tester comes out clean. Let cupcakes cool for a few minutes and then remove from pans and let cool completely.
For the Chocolate Cream Cheese Frosting
  1. Cream the butter, shortening, cream cheese, salt and extracts on medium speed until combined. Beat in the powdered sugar and then the melted chocolate and beat until combined (do NOT overbeat or the cream cheese will break down). Frost cupcakes with chocolate cream cheese frosting.
Notes
Makes 24 cupcakes.

 

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Sweet This and That

As you can see, I couldn’t really come up with a title for this somewhat random post.  Sometimes inspiration or whatever you want to call it just doesn’t strike and you have to call it what it is!  Hence, the title.

If you remember, back in March I visited my good friend Joelle and we had the BEST time shopping and eating our weight in cupcakes (see pics here, here, here and here).  And she also had the sweetest goodie bag waiting for me when I got to my room…it was packed full of my favorite sweet treats such as cayenne covered dried mango, dark chocolate covered macadamia nuts, gourmet hot cocoa and some other fun dessert-themed treats which I wanted to share!

I believe most of these came from World Market so if you have one near you, check it out for these items.

White Chocolate Mousse Body Wash and Body Butter.  Smells heavenly.  Trust me on this.

Cupcake Bath Fizz.  I love this little thing.  But it’s so cute I don’t want to use it!  What to do?!

Cupcake Mints.  The BEST way to “freshen” your breath.

This is a shirt I actually got at Kohl’s.  Had to share!  (Yes…I am FULLY aware that I am 30 and wearing Hello Kitty…and I don’t care!)

And these are my current obsession.  Believe it or not, I had never made cake pops until about a month ago but I LOVE making them and they are sooooo yummy.

Well, thanks for visiting and checking out my randomness!  Hope it made you smile. 🙂

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Easter Desserts

Need some Easter inspiration?  I’ve got it!  Get your crafty on with these pretty pastel treats–delicious and cute!

Bird’s Nest Cookies

Photo by creationsbykara.com

Crispy Easter Eggs

Photo by delish.com

Homemade Peanut Butter Eggs

Photo by whatmegansmaking.com

Little Lamb Cupcakes

Photo by foodnetwork.com

Easter Bunny Cupcakes

Photo by delish.com

Easter Candy Basket Cupcakes

Photo by bakerella.com

Easter Brownies

Photo by bettycrocker.com

Rice Krispie Treat Bird’s Nests

Photo by kidscooking.about.com

Floral Cake

Photo by delish.com

 

 

 

 

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Bakery Review – My Daddy’s Cheesecake in Cape Girardeau

As I mentioned last week in my B&B Weekend post, we stopped in at a bakery called My Daddy’s Cheesecake while were out and about exploring Cape Girardeau and hitting up antique shops.  I did NOT expect the town to have a bakery, let alone one that offered all that this one did!  The building was very straightforward, nothing kitschy or frilly about it and kind of reminded me a of a Panera Bread or McCallister’s restaurant.  They did, in fact, have quite a menu of food other than dessert but that was NOT what I was there for–I had come to get a sugar high!

First of all, let’s just start with the selection.  They had not one, not two, not three, but FOUR bakery cases jam-packed with so many different, mouth-watering treats that I was immediately overwhelmed and thought “Holy crap, how am I going to decide!”.  We’re talking one whole case with only cheesecake (of course!), another with cupcakes, gooey butter cake slices, chocolate covered strawberries, cannoli, etc, another with muffins, cinnamon rolls, Italian pastries and yet another case pretty much devoted entirely to cookies…you name it, I’m pretty sure they had it!

So after a little (ok, a LOT of) deliberation, we made our choices!  So, here they are, in no particular order.  Ok, that’s a lie.  They are definitely in order, from least favorite to most favorite.  These are my selections, although Jeremy and I agreed on our top three.  Yay!   Ok, here we go!  (First, a picture of the spread!  I’m sure people thought we were absolute pigs!!)

First up in sixth place the Red Velvet Gooey Butter Cookie.  I chose this cookie because not only were there only two left (from a massive tray of them) the girl that was helping raved on and on about them.  I was excited.  And then I was sad.  These cookies were, in a word, horrible.  It was dry, crunchy and tasteless and I wanted so badly to spit it out but didn’t have a napkin.  I knew I should have gone with my gut and got the white chocolate macadamia nut cookie and I was *this close* to going back up to the counter and asking for a trade-in or something.  But I didn’t.  So here is the red velvet cookie, dead last.  Sigh.

Fifth, the baklava.  I love baklava.  LOVE.  But this just didn’t hit the spot for me.  It was ok, but a little dry and lacking some serious honey/gooey factor that is a necessary component of great baklava.  Not bad, just not outstanding.

Fourth, the Chocolate Raspberry Swirled Cheesecake.  It was decent but to be honest both the cheesecakes to me were more thick (solid?) and like a very firm ganache consistency than they were creamy.  The texture was just a bit off for me.

Third, the Amaretto Cheesecake.  Again, texture weird, but the Amaretto flavor redeemed it slightly for me–that was YUMMY.

Second, the Chocolate Ganache Cupcake.  I have to say this was a very good cupcake.  The cake was tender and fluffy, the chocolate frosting was delicious and the chocolate shavings on top were so yummy.  Only complaint was the massive tunnel of chocolate ganache inside the cupcake that had completely hardened.  A little awkward trying to cut into the cupcake but we managed!

And, drum roll please, first place goes to…the Cannoli!  Woo hoo!  This thing was deeeeeelicious.  I couldn’t stop eating it.  And I didn’t.  And I did not care.

So the desserts were a little less than stellar and seemed to be more style than substance but I’d really like to go back and try some other things, since they have such a variety!   And I heard people raving about the cinnamon rolls which were so huge and nearly sold out…I KNEW I should have tried one!  Oh well, next time.

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Valentine’s Day Cupcakes

As you know I can’t let a holiday pass without showing all the best that the internet has to offer in themed cupcakes. And Valentine’s Day is no exception!  Check out these absolutely adorable cupcake ideas!

Box of Chocolates Cupcakes

 

Heart in the Middle Cupcake

 

Cupcakes for Two in Under 10 Minutes

 

Fondant Rose Cupcakes  (These pretty fondant roses have been a favorite of mine for a looong time!)

 

Swirled Two-Toned Frosting Cupcakes

 

Buttercream Frosting Rose Cupcakes

 

Sugared Heart Cupcake

 

Double Chocolate Raspberry Cupcakes

 

X and O Cereal Cupcakes

 

Conversation Heart Cupcakes

 

Red Velvet Heart Cupcakes

 

X and O Candy Cupcakes

 

Cherry Coke Float Cupcakes

 

Flying Hearts Cupcakes (L.O.V.E. these!)

 

Candy Kiss Cupcakes  (Could these be any cuter?!  Seriously.)

Sweetheart Cupcakes

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Football Themed Sweets

If you want to add that sporty touch to your Superbowl 2012 dessert offerings, try out one or two of these cute football goodies!  I think my favorite is the double chocolate cupcake with the piped frosting that looks like a football–creative and simple?!  Touchdown!  (sorry, cheesy, I know!!)

Football Brownies

Double Chocolate Football Cupcakes

Football Game Cookies

Football Whoopie Pies

Cocoa Rice Krispie Treats Footballs

Frosted Peanut Butter Football Cookies

Bakerella Football Cupcakes

Sugar Cookie Footballs

 

 

 

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Dark Chocolate Nutella Raspberry Cupcakes

Nutella is everywhere right now.  People are putting it in cookies, cakes, brownies, cheesecakes, rice krispie treats, eating it straight out of the jar with a spoon (Who would do that?! Seriously…I don’t even know…).  It’s Nutella madness!  But there’s a reason.  The stuff is GOOD.  I mean really, really good.  So I decided I must bake with it.  Somehow.  What to dooooo???

And then I had an idea…another really, really good thing is raspberry beer.  Specifically, Framboise Lambic raspberry beer.  This stuff is beyond yummy, like drinking the ripest, juiciest, sweetest raspberries.  I’ve wanted to incorporate it into my baking FOREVER.  Hmmm, Nutella AND raspberry??  YES.  Chocolate cupcake with Nutella ganache and raspberry beer buttercream???  DOUBLE YES.

Not to pat myself on the back or anything, but this is one of the best cupcakes I’ve made to date.  I simply love this one-bowl dark chocolate cake recipe from Sweetapolita.  It is super moist and reminiscent of a wacky cake just like my mom used to make and reminds me of birthdays past.  The Nutella ganache is decadent and gooey and the light, airy raspberry buttercream is just the perfect frosting for the whole thing.  Oh and dare I suggest TOTALLY perfect for Valentine’s day with the faint pinkness of the buttercream and the cute dark chocolate heart topper??  (You can find the mold for the chocolate heart here.)

Is this the perfect cupcake? Perhaps.  The best use of Nutella EVER, in all baking history??  Maybe.   A really, really super delicious crazy good cupcake?!?  Definitely!

Dark Chocolate Nutella Raspberry Cupcakes
 
Ingredients
One-Bowl Dark Chocolate Cake
  • 1½ c. All-Purpose Flour
  • 1⅓ c. Granulated Sugar
  • ½ c. Dark Cocoa Powder
  • 1¼ t. Baking Soda
  • 1¼ t. Baking Powder
  • 1 t. Salt
  • ¼ c., plus 1 T. Vegetable Oil
  • ⅔ c. Buttermilk (I only had whole milk so that is what I used and it seemed to work fine.)
  • ½ c., plus 1 T. Espresso or Strong Hot Brewed Coffee (I used the coffee)
  • 2 Eggs, at room temperature, lightly beaten
  • 1 T. Pure Vanilla
Nutella Ganache
  • ¾ c. Nutella Hazelnut Spread
  • ½ c. Heavy Whipping Cream
Raspberry Buttercream
  • 1 Stick Unsalted Butter, softened
  • ½ c. Shortening
  • 4 c. Powdered Sugar
  • ½ c. Raspberry Beer (suggested: Lamboise Frambic)
Instructions
For the Dark Chocolate Cupcake
  1. Preheat oven to 350 degrees. Line 20 regular cupcake pans with cupcake wrappers.
  2. In the bowl of an electric mixer, sift or whisk all of the dry ingredients together. Add all remaining ingedients to the bowl with the dry ingredients and beat or 2 minutes on medium speed. Spoon 3 tablespoons of cake batter into each cupcake tin. Bake for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan, then remove from pan and cool completely.
For the Nutella Ganache
  1. Place the Nutella in a medium size bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil and pour over the Nutella. Whisk or stir until smooth. Let cool completely.
Raspberry Buttercream
  1. Cream the butter and shortening in the bowl of an electric mixer until fluffy. Gradually beat in 2 cups of the powdered sugar and then ¼ cup of the raspberry beer. Beat in the other 2 cups of powdered sugar and the remaining ¼ cup of the raspberry beer. Beat on medium-high speed for 3 minutes until light and fluffy.
To Assemble Cupcakes
  1. Using a serrated knife or apple corer, cut out a small piece from the middle of each cupcake. Fill with 2 teaspoons of Nutella ganache. Pipe with raspberry buttercream.
Notes
Makes 16 cupcakes.

 

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New Year’s Eve Cupcakes

Yes, cupcakes. Again.  People love them, there’s absolutely no denying that.  When I first started researching for this post, I wanted to do cupcakes that were themed and decorated for New Year’s Eve but man, the selection and variety was abysmal!  So instead of coming up with (and making) something cute and clever myself, I opted for Plan B:  Boozy Cupcakes.

Are cupcakes and liquor a match made in heaven? Most certainly.  I love any chance I get to throw alcohol into my desserts and these cupcakes are an absolutely legitimate excuse to do just that.  So, for the guests at your New Year’s Eve party that love cupcakes and would rather eat their alcohol than drink it (or do both), whip up one or two of the cupcakes below…maybe create a cupcake “bar”??  I think that’s one bar-tending job I could handle!

 

White Chocolate Champagne Cupcakes

Stout Cupcakes

Cherry Amaretto Cupcakes

 

Bourbon Chocolate Cupcakes

Mudslide Cupcakes

 

Jack and Coke Cupcakes

 

Margarita Cupcakes

Red Wine Cupcakes

 

Chambord Cupcakes

Cupcake “Shots”

 

 

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A Candy Cane Christmas

Nothing is more symbolic of Christmas than a candy cane and peppermint has been one of my favorite flavors for as long as I can remember.  I’ll never forget taking trips to see my Grandma who lived in Kansas City around the holidays and there was a little ice cream shoppe that had the most amazing hand-dipped candy cane ice cream.  I could hardly stand the three-hour drive from Springfield to KC in anticipation of that peppermint, creamy, frozen goodness!  Such a good memory.

So, I went searching for some awesome peppermint recipes and found so many, I almost didn’t know when to stop!  But I did manage to stop and I have quite the selection to share with you!  Not only are these desserts GORGEOUS but they are chocked full of peppermint goodness.  Make one of these for your holiday gathering this weekend!

 Layered Peppermint Cheesecake Cake

White Chocolate Peppermint Bark Cheesecake

Peppermint Crunch Truffles

Peppermint Meringues

Peppermint Brownies

Chocolate Peppermint Cookies

Peppermint Whoopie Pies

 

Candy Cane Cake Pops

Chocolate Peppermint Ice Cream Cake

Chocolate Peppermint Roll with Chocolate Ganache

Peppermint Ice Cream

Peppermint Mocha Kahlua Truffles

Vanilla Peppermint Cupcakes

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Christmas Wish List

Just a few things I want for Christmas.  I’m sure that my name is at the top of the nice list, so I expect to find all of these under the tree Christmas morning…

 

Adorable Fairy Salt and Pepper Shakers from Chiasso.  I would probably use them for cinnamon and sugar on my oatmeal in the morning–how fun!

This Cupcake Memo Pad is so cute and great for jotting down notes.

Gumball Cookie Jar from Urban Outfitters.

This Cupcake Soap Dispenser belongs in my kitchen.  I need it!

Another great find from Chiasso is this Glass Candy Bag.  So neat!

This knit Cupcake Hat from Etsy is so cute and looks like it would keep your head nice and warm.

I am so in love with this apron from Anthropologie.  I think this is one I would definitely do all my baking in.

What’s on your Christmas wish list??

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Thanksgiving Themed Cupcakes

In case you’re feeling crafty and in the mood for cupcakes this Thanksgiving, why not give one of these so, so cute Thanksgiving themed cupcakes a try!  I think the acorn cupcakes look like something even I could handle!  I’d probably add some chocolate leaves just to give it a little more oomph!

Have fun and get busy baking! 😉

Acorn Cupcakes

Pilgrim Hat and Cornucopia Cupcakes

Turkey and Stuffing Cupcakes

Thanksgiving Pie Cupcakes

Pumpkin Patch Cupcakes

Turkey Cupcakes

 

 

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My Favorite Season

I know everyone is getting really excited about the colder temps and winter-like weather that is happening right now, but we have PLENTY of fall left and I’m going to savor every last minute of it.  Here are a few things I love at this time of the year (and some ah-mazing pumpkin recipes).

Fall Leaves.  Can’t get enough of the beautiful colors.  And it’s even better this year since this is the first fall in our new house and we have two gorgeous trees in our front yard. (and no, these are not our trees!  I wish!)

Photo courtesy of pixdaus.com

Pumpkin Monkey Bread.  I do believe I could eat this EVERY SINGLE morning for breakfast.  I won’t!  But I could.

Fall-Scented Candles.   According to this blog, Bath and Body Works has a Bakeshop candle collection.  Sad to say I haven’t been to the mall in so long, I have no idea if this is true or not!  Shopping trip!

Andy’s Frozen Custard Pumpkin Pie Concrete.  I think this is my favorite concrete concoction from Andy’s (besides my husband’s brilliant combination of cherry juice, Oreos and brownie mmmmm).  Unfortunately, I couldn’t find a good photo which I suppose means one thing:  I’ll have to go get a Pumpkin Pie Concrete and take my own photo.  The things I do…

Lovely Fall Dessert Tables.  I so wish I had been invited to this party.

Grown-Up Pumpkin Pie Milkshake.  Bourbon. Pumpkin Pie. Milkshake. ‘Nuff said.

Comfy Cupcake Sweatshirts.  This is going on my Christmas list.

Pumpkin S’mores.  Oh my.

Hope everyone has a great weekend!  Think I might spend my Saturday raking up all those beautiful fall leaves!  😉

 

 

 

 

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Fashion Show

While I don’t typically like to be in front of the camera, I had to show off some of my latest finds to you all (and Jeremy agreed to not get my face in the shots so it was all good).

First up, a cupcake necklace from the Fair Grove craft fair. Love it!

Second, a delicious cupcake shirt from Forever 21.

I also found these cupcake socks while I was waiting in line at Forever 21 to buy my cupcake shirt. I couldn’t resist.

Obviously not fashion, but I couldn’t resist sharing this Hello Kitty that my friend Nicole got me for my birthday. Yes, I know how old I am…but I don’t care, it’s adorable!

That’s all for now. I won’t be posting next Monday or Wednesday due to a vacation in a very tropical location…but I’ll have a little recap of our trip the following Friday. Hope everyone has a great weekend!

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Side by Side Dessert Lounge

Jeremy and I had a little date night this past Friday night in downtown Springfield, MO.  We started out by getting dinner at Grad School (AWESOME wings and burgers) and then went directly across the street to grab dessert before seeing Another Earth at The Moxie.  For dessert, we went to a new place called Side by Side Dessert Lounge.  It’s actually connected to a restaurant called Blu Sesame and I think the idea is you eat dinner there and then go immediately next door and get dessert.

The place was small and had a fairly modern design.  The desserts were displayed beautifully in a bakery case, everything from eclairs to cheesecake, creme brulee and black and white cookies.  They even had hand-dipped ice cream.  We stood there for a looooong time trying to decide what to get before choosing a whoopie pie, tiramisu, a strawberry macaron and a cupcake.  Everything was reasonably priced and we ended up spending only $13 for all our goodies.

Our least favorite item was the Tiramisu.  It was not at all traditional tiramisu; instead of ladyfingers it was layered with cake that had been soaked in coffee (at least I think it was coffee…it wasn’t strong enough at all).  Between the cake layers was something like a basic vanilla custard or pudding, not the usual mascarpone or even cream cheese type filling.  And there was not one hint of rum, which is one of my most favorite parts, so that was disappointing.

Next was the Strawberry Macaron which was crumbling the minute we picked it up to take a bite.  It had a very hard, brittle outer shell and was a little bit difficult to bite into.  The strawberry buttercream inside was squirting out everywhere because it was so hard to bite!  Definitely not the slightly crisp and chewy macaron I have experienced in the past.   Another bummer.  Moving on….

We decided the White-on-White Whoopie Pie (yes, it is as massive as it looks!) was runner-up to our favorite, only because of the buttercream.  The cookie or cake or whatever it was on the outside, was seriously odd.  It was tough and not even close to having a cake-like texture and was not soft enough to be a cookie.  Very strange.  Jeremy and I sat there trying to figure it out and finally gave up.  But like I said, the buttercream was the only redemptive part of the whole thing…very light, airy and delicious.

Finally, the one thing we actually liked (sort of) was the Original Vanilla Yogurt Cupcake.  The girl that was working told us that their cupcakes were made with yogurt (hence the name), which gave it a super moist texture.  And it was very moist.  It was also kind of pound-cake like.  Again, unlike any cupcake I’ve ever had.  It was topped with a homemade whipped creamed, strawberry chocolate curls and white chocolate.

Overall, everything was honestly kind of odd and I can’t say that I want to go back anytime soon.  Maybe for a cupcake since we did like that.  And the ice cream sandwiches looked good also.  Let me know if you’ve been or if you plan on going…I’d love to hear your thoughts!

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