Trick 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.
- 24 mini cupcakes
- 1 container of vanilla frosting
- Red food coloring
- Yellow food coloring
- 1 pouch of Better Crocker Decorating Cookie Icing, Chocolate
- 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!
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.
- 15 pretzel rods
- Bag of white melting chocolate (10 oz)
- 30 candy eyes
- 1 tube of Betty Crocker white decorating icing
- 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!
When it comes to holidays, my childhood was filled with holiday themed desserts,
appetizers and party decorations. With July 4th right around the corner, here is
an easy and patriotic dessert for you to bring to the dinner table.
RED, WHITE AND BLUEBERRY CUPCAKES
Container of vanilla frosting
1/2 cup of coconut
Red food coloring
Ice all 12 cupcakes with vanilla frosting
In a small bowl, mix the coconut and red food coloring
Carefully line the cupcakes with rows of red coconut for the stripes (you can
also replace the coconut with red Twizzlers Pull & Peels)
Place a blueberry in the corner
Dot a few dabs of icing on the blueberry to form the stars
We guarantee there won’t be any leftovers…it just wouldn’t be patriotic!
Cinco de Mayo has a special place in my heart. Not only do I love guacamole and margaritas, Cinco de Mayo is the day I met my husband. I think that’s reason enough to love the holiday! If you don’t want to brave the crazy Mexican restaurants on Cinco de Mayo, here’s an easy cupcake recipe for you to create your own celebration at home.
Cinco de Mayo Taco Cupcakes
- 12 mini cupcakes
- 12 dried apple slices
- 1/2 cup of coconut
- 12 yellow Starburts
- 1 container of vanilla frosting
- green and red food coloring
- 10 chocolate cookies
- First, ice all the cupcakes with vanilla frosting to form the base
- To create the salsa, mix 1/3 cup of frosting with red food coloring until you reach your desired shade of red
- To create the lettuce, mix the coconut with green food coloring
- To create the cheese, melt a yellow Starburst in the microwave for 5 seconds and then flatten it with your fingers to form a flat square
- Once all the taco ingredients are prepared, take a dried apple slice and cover one side with red frosting
- Pinch the apple in the middle to form the taco shape
- You may need to apply extra red icing to the center to act as a glue to keep the taco shape
- Fill the “taco shell” with a melted Starburst, ground cookie and green coconut
- Place the taco on top of a cupcake and serve with an ice cold margarita
These cupcakes are guaranteed to turn your dinner into a fiesta!
Come on Bunny donut, light my fire…
Looks like this bunny has an identity crisis!
Why am I so addicted to having fun with this little bunny donut?
Acting as a pseudo psychologist, I’m examining my childhood. Growing up, I could never have a furry pet because my father was “allergic” to animals. After numerous lazy goldfish who just floated on their backs in the fish bowl or other athletic fish who enjoyed jumping out of the bowls, my parents finally got us a cuddly pet.
To be specific, my parents broke down and came home with a cute white bunny. We called the bunny Snuffy , a compromise between Snowflake and Snowpuff. When my sister and I went to camp, my mom had the job of feeding Snuffy. However, as time went on, Snuffy began to bite my mom. When we returned from camp, we learned that Snuffy was sent to a “farm” so it could play with its friends.
Many years later we realized that Snuffy may have joined its friends at a different sort of farm. More like a farm to table destination. Perhaps Snuffy is playing with friends that were part of Wolfgang Puck’s ‘Braised Rabbit and Fava Bean Fettucine’ that was posted on Wolfgang Puck’s Twitter account earlier this week.
Whatever the reason, I’m having fun with our little white bunny donut. I hope you’re grinning along with us.
See instructions under “Show Me the Bunny” to create this donut.
Spring is in the air and that means Easter is around the corner. The markets are filling with colorful holiday candy, Nestle’s is offering Limited Edition pink and yellow morsels, and my local garden center is selling live chicks!
We decided to start preparing for Easter by creating little bunny donuts. We quickly realized that the key to a perfect bunny is the ear to body ratio. Before you rush for your calculator ( or another website), we’ll explain. If the ears are too small your bunny will look like a white mouse.
BUNNY DONUT RECIPE
8 small donuts ( Entenmann’s powdered sugar popettes work well)
8 marshmallows ( standard size)
1 cup of pink sprinkles
8 pink chips (or M&Ms)
16 brown M&Ms
8 inches of black string licorice
1 container of white frosting
– Make bunny ears by cutting each marshmallow on the diagonal. Slice off the pointed end of
each marshmallow and discard (or eat).
– Pour pink sprinkles into a small dish.
– Dip one side of each marshmallow half in sprinkles to cover, allowing a small white
border to show.
– Leave “ears” on plate for later use.
– Cut licorice into 8 one-inch pieces
– Using a knife or scissors, cut into the ends of the licorice to simulate whiskers.
– Cut each licorice piece in half. (Depending on the size of the donuts, you may want to
make the whiskers shorter. It’s a matter of personal taste).
– Before frosting the donuts, set a wire rack on top of a piece of wax paper for easier
– Place 1/2 of the frosting into a microwave safe bowl. (Repeat this step to ice remainder
– Microwave the bowl for 20 seconds or until the frosting flows.
– Individually dip each donut into the frosting to cover the front and all sides.
– Remove donut and set on wire rack to dry.
– Place 2 ears on on each donut. (To keep the ears attached while drying, place extra
marshmallows under each “ear” for support)
– Add 2 brown M&Ms for eyes
– Add a pink chip or pink M&M for nose
– Add whiskers on either side of nose
– Repeat until all the donuts have morphed into bunnies.
These bunnies are ready to hop into your heart ( or mouth)!
While we aren’t Irish, with a last name that sounds like “Shannon” we decided to join the St. Patrick’s Day festivities. Lucky for you, these shamrock donuts are easy to make and delicious to eat!
- 12 regular sized donuts
- one can of store bought vanilla frosting
- green food coloring
- green writing icing
- Take each donut and carve away pieces with a knife to form your desired shamrock shape
- Lay the donuts on a wire rack with wax paper under the rack
- Add green food coloring to 1/2 cup of vanilla frosting and melt it in the microwave for 30 seconds
- Pour the green frosting on top of the donuts until they are covered
- Once they are dry, use green writing icing to outline the outside of the shamrock
Serve and enjoy! These donuts are magically delicious!