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!”

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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

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!

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!

PEACHY KEEN DONUTS

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Peach season is going full blast. With a kitchen full of peaches, it was time to make some donuts! Of course, we couldn’t leave them unadorned so a crumb topping was a must.

The recipe follows:

PEACHY KEEN DONUTS

Makes 12 donuts

Ingredients for Donuts

  • Spray on oil
  • 2 cups diced peaches
  • 1 cup granulated sugar
  • 1/3 cup oil
  • 1 egg beaten
  • 1 tablespoon water
  • 1 ½ cups unsifted flour for donuts
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup of toffee bits (optional)

 

Ingredients for Crumb Topping

  • ½ cup unsifted flour
  • ½ cup brown sugar
  • 3 tablespoons of softened butter 

     

    INSTRUCTIONS

    Spray the donut pan with oil. Wipe off the excess spray from the top of the pan.

    Combine peaches and sugar in bowl and let stand for 10 minutes.

    Blend oil, egg, and water into peach mixture.

    Add the 1 ½ cups flour, baking soda, baking powder, cinnamon, salt and optional toffee bits. Stir everything together.

    Fill each donut mold 7/8 full with the batter.

    Make the topping by combining the butter, brown sugar and ½ cup of flour

    Crumble the topping over the donuts (½ of mix for 6 donuts).

    Bake in the oven for 16 minutes.

    Remove from oven and let cool about 30 minutes. Remove donuts from pan.

 

Store in the refrigerator for best flavor. This dessert is just peachy. Enjoy!

 

 

 

 

 

Red, White and Blueberry Cupcakes

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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

 

Ingredients
12 Cupcakes
Container of vanilla frosting
12 blueberries
1/2 cup of coconut
Red food coloring

Directions
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!

Linzer Torte : Torte-ally Delicious

With a little whipped cream and caramel sauce, what could be bad?

With a little whipped cream and caramel sauce, what could be bad?

This blog focuses on food that puts a smile on your face. Linzer tortes aren’t funny, but I thought it was funny that I had a sudden craving for one! I’ve never been a fan of fruit preserves or jelly stuffed baked goods but I wanted a linzer torte now. I fondly remembered a homemade raspberry layered linzer torte that was out of this world and that’s what I tried to recreate.Most linzer tortes consist of an almond crust. Since I am more of a pecan fan, I decided to switch up the recipe. I ended up modifying /changing the Smucker ‘s recipe I found online. For my nut of choice I used pecans. For the filling I used Smuckers raspberry all fruit preserves.
For my first attempt the torte wasn’t bad. It just lacked the sweetness that I was searching for and the presentation perfection that I hoped for. Practice makes perfect so I envision more linzer tortes in my future.Please enjoy my modified Smucker’s recipe. To up the presentation level, I recommend adding whipped cream and a drizzle of caramel syrup.
Yum!
LINZER TORTE
Ingredients
Cooking spray
1 cup chopped pecans
11/4 cups flour
1/3 cup sugar
2 large eggs
1/2 cup butter, softened
1 tablespoon grated lemon
1 jar of red raspberry fruit preserves (approximately 10 ounces)
Directions
– Heat oven to 350 degrees.
– Spray a 9-inch round tart pan with removable bottom with non-stick cooking spray.
– Finely chop the pecans in food processor or blender.
– in large bowl, combine pecans, flour, and sugar.
– Separate one egg and set aside egg white.
– Add egg yolk, remaining whole egg, butter, and lemon peel to flour mixture. Mix until dough
forms a ball.
– Remove 1/3 of dough. Flatten, wrap and refrigerate for at least 1/2 hour or until manageable.
– Press remaining dough in bottom and 1-inch up sides of tart pan.
– Spread entire jar of preserves evenly over dough.
– Roll remaining dough between 2 sheets of waxed paper into a 9 1/2 x 5-inch rectangle. Cut
into 10 (1/2-inch wide) strips. ( A fluted pastry wheel makes pretty edges)
– To create lattice top place half the strips across center of torte in one direction. Place the
remaining strips at a 90 degree angle to create a lattice look.( Depending on the width of the
strips, you may not need all the strips to decorate top.) press strips to end of pan and trim ends
with knife or pastry wheel.
– Brush strips with egg white
– Bake 30 minutes or until crust is golden brown. Cool 10 minutes.
-To serve, remove sides of pan. Can be served warm or cool. (With or without whipped cream!)
In all its glory!

In all its glory!