Sweet Little Pumpkin Cupcakes

img_7381Trick or treat? Smell my feet. Give me something good to eat. If you don’t, I don’t care. I have a whole tray of mini pumpkin cupcakes waiting over there. Enough said. Here is the recipe.

Ingredients

  • 24 mini cupcakes
  • 1 container of vanilla frosting
  • Red food coloring
  • Yellow food coloring
  • 1 pouch of Better Crocker Decorating Cookie Icing, Chocolate

Instructions

  • Combine the vanilla frosting, red food coloring and yellow food coloring
  • Keep adding additional food coloring and mix it until you get your desired shade of orange
  • Frost all cupcakes with a thin layer of orange frosting
  • Take the cookie icing and draw jack o’lantern faces on the cupcakes
  • Let the icing sit for an hour and then serve

Since the cupcakes are so small it’s ok to have two or three!

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More Guac, Pumpkin?

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Since I love guacamole, I couldn’t resist adding this masterpiece to the menu. All you need are a few simple ingredients and this puking pumpkin could be making an appearance at your next Halloween party as well.

Ingredients

  • 1 small pumpkin
  • 1 tub of guacamole (to keep things really simple you can just buy already made guacamole from the store)

Instructions

  • Take a sharp knife and cut a jack o’lantern face of your choice on the pumpkin
  • Ensure that you leave a large opening for the mouth
  • Put the pumpkin on plate and dish out the guacamole making sure a little is placed right at the bottom of the mouth opening
  • Serve and watch the smiles come rolling in

And if there are any doctor’s at the party you can play a comedian like my husband and keep telling them, “Help! Help! This pumpkin looks terribly sick!”

Darling Halloween Clementine

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Halloween isn’t all about tricks and sweets. It’s also about pumpkins. Who can resist these adorable little clementine jack o’lanterns? Even better, they are a treat to make.

Ingredients

  • 15 clementines
  • 1 Sharpie marker

Directions

  • Draw fun jack o’lantern faces on your clementines and put them in a bowl

That’s it! No tricks involved for these adorable little treats!

Eye Am Looking At You Cake

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I decided to have a Halloween themed party for my little pumpkin’s first birthday, so will be filling up the blog with all of the fun decorations and recipes this week. Seriously, who doesn’t serve an eyeball cake for their little girl’s first birthday party?

Ingredients

  • 1 yellow cake
  • 2 containers of vanilla frosting
  • 1 box of Oreos
  • 1 bag of mini Oreos
  • 8 Junior Mints
  • 8 brown M&Ms
  • 10 candy eyes

Instructions

  • Cover the cake with vanilla frosting
  • Split 8 regular Oreos in half and put a Junior Mint in the middle of the Oreo
  • Split 8 mini Oreos in half and put a brown M&M in the middle of the Oreo
  • Randomly add the Oreos on the cake alternating sizes and then add on the candy eyeballs to fill up the rest of the space
  • A second option is to pair the Oreos and candy eyeballs up so that it looks like pairs of eyes all over the cake

One Salty Mummy

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With Halloween right around the corner, it’s time to bring out the treats. These chocolate covered mummy pretzels are anything but scary to make.

Ingredients

  • 15 pretzel rods
  • Bag of white melting chocolate (10 oz)
  • 30 candy eyes
  • 1 tube of Betty Crocker white decorating icing

Instructions

  • Melt the chocolate in a bowl in the microwave for 30 seconds
  • Remove the chocolate and stir it
  • Continue to put it in the microwave for 15 second increments and stirring afterwards until melted
  • Dip the top half of the pretzel rods in the chocolate and lay it on a piece of wax paper to dry
    • If you want to avoid having a flat backside you can have them dry in a cup instead with the wet part sticking out
  • Immediately place the candy eyes on the top center area of the melted chocolate as seen in the picture
  • Let it dry and then drizzle on lines of the white decorating icing
  • Let entire pretzel dry before moving them

Make sure to open your mouth wide and gobble up all the mummies!

 

 

 

 

What’s the Buzz?

IMG_4083These bees taste as sweet as honey and are guaranteed to make an unBEElievable impression on guests at your next BBQ or summer gathering.

INGREDIENTS

Makes 12 servings (if you don’t gobble up the beehive)

  • 2 standard size donuts
  • 13 mini donuts
  • 1 munchkin
  • 24 mini vanilla wafer cookies
  • black decorating gel
  • 1 container of white frosting
  • yellow food coloring
  • 24 mini white candy pearls
  • 1/4 cup white granulated sugar
  • 1 chocolate bar

BEE PREPARATION

Create the body:

  • MelScreen Shot 2016-08-18 at 10.11.51 PMt a can of vanilla frosting until it’s in liquid form. Add and mix yellow food dye for desired shade of yellow.
  • Dip donuts into the yellow icing one at a time and coat all sides with the icing.
  • Remove and place on rack for the icing to harden. Repeat this step for 12 yellow donuts.
  • When icing has cooled, draw three lines with black gel icing across the body and a small triangle at the base for the stinger.

Create wings:

  • Cut mini wafer cookies in half.
  • Dip in white melted frosting.
  • Place on wire rack.
  • Sprinkle white sugar on top before icing has hardened.
  • Let cool.

Create the heads:

  • Dip 12 mini round wafer cookies in yellow icing.
  • Cool on wire rack.
  • Once dry, draw eyes, mouth and antennas on face with black gel.
  • Place two mini white circle candy pearls at the tip of the antennas

Put together the bee:Bee Body

  • Use a small drop of icing to connect the back of the head to the body.
  • Next, add a small drop of icing on the back of each wing to connect it to the body.

Tip: Place the head and wings on the body so that more than half covers the donut. This will help stabilize them. If the weight of heads or wings is still too heavy to stay in place, you can place a mini marshmallow below wings or head to hold them in place until they have hardened to the body.

BEEHIVE PREPARATION

  • Dip two regular sized donuts, one mini donut and one munchkin into melted yellow frosting and cover on all sides. IMG_4024
  • Remove and dry on wire rack.
  • Once cooled, place the two big donuts on top of each other, the mini donut on top of that and the munchkin on top (If the beehive is traveling you may want to connect the layers with a dab of icing. Otherwise, just place them on top of each other for easy eating.)
  • Break off a piece of the chocolate candy bar to form the door
  • Use a cheese grater to round off the top section of the door and edges
  • Cover one side of door with icing and stick that side to the donut beehive

Your guests will be buzzing about this tasty treat!

Always Room for S’more

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Having a sweet tooth makes it tough to say no to chocolate, cupcakes, candy, marshmallows, donuts, ice cream, cookies…and the list goes on. Lucky for you, it’s a known fact that if the cupcake is this tiny, calories don’t count. In fact, you might as well have s’more! Here’s a quick and easy recipe that will have you celebrating National S’mores Day in no time!

Ingredients

  • 12 mini cupcakes
  • 1 tub of chocolate frosting
  • 3 Hershey’s milk chocolate bars (you won’t really need that many, but sometimes they don’t break along the line the right way and you can always find room in your tummy for leftovers)
  • 2 graham crackers
  • 12 mini marshmallows

Directions

  • Break the Hershey’s bars into the individual rectangles as shown in the picture above (you’ll need 12)
  • Break each graham cracker into 6 pieces
  • Cover the top of the cupcake with chocolate frosting
  • Place one piece of graham cracker, one chocolate rectangle and one marshmallow on top of the cupcake

Who wants  s’more?

Sun’s Out Buns Out

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Nope, not talking about a streaking party here. Instead, we’re just going to stick to cupcakes this time around. Now that BBQ season is heating up, these hotdog cupcakes are the perfect dessert for your next event.

Ingredients

  • 12 mini cupcakes
  • 1 pound cake
  • 12 red Starbursts
  • 1 yellow icing tube
  • 1 tub of chocolate frosting
  • 1 small container of rainbow sprinkles

Directions

  • To create the buns, cut the pound cake into 1 inch slices
  • Next cut those slices in half from top to bottom and then in half again across the middle to have four equal pieces
  • Then cut a small triangle out of top part of the pound cake to make room for the hotdog (you can just cut a thin slice to put them in, but it works better if you remove some of the pound cake to make room)
  • To make the hotdog, put the Starbursts in the microwave for 7 seconds each and then roll them into a ball and then into a long hotdog
  • Place the Starburst hotdogs into all the hotdog buns
  • Use the yellow icing tube to draw a thin squiggly line for mustard on all the hotdogs
  • Ice the cupcakes with the chocolate frosting
  • Add the rainbow sprinkles on top of the chocolate frosting
  • Then put the buns with the hotdogs on top of the frosted cupcakes

We’ll be frank, your guests will love these!

Gold Medal Cupcakes

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Ever four years the world comes together to watch the best athletes across the globe compete during the Summer Olympics. Since these athletes spent hours grinding away to prepare for Rio, the least we can do is spend a few minutes creating some Olympics-themed desserts to enjoy while we sit on the couch and watch them.

Ingredients

  • 12 mini cupcakes
  • Tub of chocolate frosting
  • 12 yellow Starbursts
  • Gold color mist (I used Wilton’s shimmering food color spray)
  • Black decorating gel
  • Package of Twizzlers Pull ‘n’ Peel

Directions

  • Frost the cupcakes with chocolate frosting
  • Place the Starbursts in the microwave (3 at a time) for 10 seconds (exact time will vary by microwave)
  • Once removed from the microwave, roll the Starbursts into individual balls and then flatten them into the shape of a medal
  • Spray the top of all the medal Starbursts with the gold color mist
  • Let the mist dry
  • Write “USA” with the black decorating gel on top of the gold misted medals
  • Cut the Pull ‘n’ Peel into 1.5 inch sections
  • Pair up the individual strands of the Pull ‘n’ Peels and use two pairs to form a “V” on each cupcake
  • Place the gold medal on the bottom of the “V”

 

  • Note: On my first attempt to write “USA” the black decorating gel came out looking like a bunch of blobs. If your tube is coming out too thick, you can make a pool of black decorating gel and then dip the end of a toothpick in it and use that to write “USA” on the medals.

 

Now let your arm do some heavy lifting as you pop these cupcakes into your mouth. Go for the gold!

 

 

 

Sweetest Watermelon on the Block

Watermelon Cupcake

It turns out that today is National Watermelon Day. While yes, watermelon is delicious on it’s own, it’s even better when it’s sitting on top of a cupcake. And actually, it’s even better when your watermelon is made out of pound cake, icing, candy and chocolate!

Ingredients

  • 12 mini cupcakes
  • A tub of vanilla frosting
  • Red food coloring
  • A chocolate bar
  • 12 green apple Laffy Taffys
  • 1 pound cake

Directions

  • Ice all 12 cupcakes with vanilla frosting
  • Cut the pound cake into 12 small triangles with a curved top (matching the shape shown in the picture above)
  • Add a drop of red food coloring to 1/2 cup of frosting (keep adding drops until you get desired shade of pink) and mix
  • Cover the sides and top of the pound cake triangle with pink frosting
  • Put 2 pieces of Laffy Taffy in the microwave for 5 seconds (time with vary by microwave)
  • Form the Laffy Taffy to fit on the curved top of the triangle
  • Using a knife, cut small rectangular pieces of the chocolate bar off
  • Add a few of the chocolate shavings all over the pink frosted body of the watermelon
  • Place the watermelon on top of the cupcake and serve

 

Don’t be afraid to go for seconds, it is National Watermelon Day after all!