ingredients: square waffles whip cream chocolate chips bananas strawberries *cut one square waffle in half for the ears and cut little corners off the ears to make "cheeks" for the bunnies face. *and assemble as seen.
ingredients: box of brownie mix caramel syrup *mix brownies and pour half into pan and then squeeze lots of caramel all over and then top with the rest of brownie mix. *cut out a little spot for your washed and clean skeleton(s). *make tombstones with reverse domino pieces and use a dry erase marker to draw (make sure your domino pieces are smooth and not gritty textured so it wipes of easily).
ingredients: 2 flour tortilla shells (about the same size) shredded cheddar cheese
*cut one tortilla shell into a pumpkin face. *put shredded cheese on the other tortilla and place pumpkin face on top and microwave till cheese is melted- about 45 seconds. *use leftover pieces to make pumpkin stem. EASY!
i was in need of an easy recipe that made more than 24 cupcakes that were white.
so i went with this wedding cake recipe. i might as well went with one of my homemade recipes by the time i added all the additional ingredients. this makes about 34 to 36 cupcakes.
honestly, these weren't my favorite cupcakes plain... i'd much rather have an all homemade. but with the filling and the cream cheese i decided to do... you wouldn't know a difference. the combo was super delicious! and i can't complain at all! i of course posted my results... so of course they are good!
1 pkg. moist white cake mix
1 C. flour
1 C. sugar
3/4 tsp. salt
1 1/3 C. water
2 T. oil
1 C. sour cream
4 egg whites
*mix dry ingredients together and then add wet ingredients and mix for 2 minutes.
*fill 3/4 of the way full.
TIME: 18 minutes (or until the centers our bouncy)
*when cupcakes are cooled... cut out the center of the cupcake with a sharp knife in kind of a cone shape.
*scoop jam into cupcake with a small spoon.
CREAM CHEESE FROSTING:
since this is a big cupcake batch... i doubled my frosting recipe. it also depends on if you just frost with a knife or swirl (which needs more) some on top with a ziploc bag for looks.
1 pkg. cream cheese
5 T. butter softened
2 tsp. vanilla
2 C. powdered sugar
*cream butter, cream cheese and vanilla and slowly add your powdered sugar and cream well.
*i filled a big ziploc bag with my (doubled) recipe and stuck it in the fridge for a bit before i made up my cupcakes. if you have to keep your frosting in the fridge for a while... you will need to pull it out a little early and massage it. you don't want it too tough or your frosting won't come out.
*just snip a little corner from your ziploc bag when you are ready to swirl. make a big circle and then work your way swirling in the center and up.
these are scones people. not biscuits with jam like at the fair.
these are a big time childhood comfort food for me. they were always at my hearts request. these are so addicting you'll be sorry you made them!
2 C. room temperature water
2 pkg. quick rise yeast
1/2 C. sugar
4 T. butter softened
1 tsp. salt
3 1/2 C. flour
*more flour (possibly 3 more cups)
*combine water and yeast in large mixer and let set for 5 minutes.
*add sugar, butter, salt, eggs and 3 1/2 C. flour.
*mix for about 5 minutes and slowly add more flower a 1/2 C. at a time until it starts to pull off the sides of the bowl while mixing. you want the dough to be smooth and elastic but make sure to leave the dough kind of tacky.
*cover with a towel and set aside to rise a little- like 20 minutes to an hour. it doesn't have to double in size, but it's more than welcome to.
*punch down dough and mix together with your hand in the bowl and help get some of the air bubbles out.
*heat up oil in pan about 1/2 inch deep on just over medium heat.
*you may need to have a dish of oil to put on your fingers to shape the dough so it doesn't stick to you. tear off pieces of dough about 1/4 Cup worth and flatten with your fingers (i apologize for no pictures of this part). you want it about 1/4 inch thick or less and about 4 x 5 inches across.
*when oil is hot place dough in and fry until golden brown on both sides and cool on a paper towel covered plate.
*this makes about 24ish scones- if you don't want that many... use half the dough and keep it in an air tight container in the fridge (with space for rising) and use it within a week.
if you happen to have leftover scones... put them in the oven for about 4 to 5 minutes on a cookie sheet at 350 or just nuke them in the microwave for 30 seconds.
CINNAMON HONEY BUTTER:
just to warn you this stuff isn't very good on the finger. it must be on or with your scone to be fantastic.
1 stick of butter softened
1/2 C. powdered sugar
1/2 C. honey
1 tsp. cinnamon
*mix together with hand mixer until whipped and fluffy- store in air tight container.
you can also put jam, or just honey/butter together for your scones.
i prefer to tear off a piece of scone and dip it. my sons like to smother the tops and eat it like toast.
my mom usually uses this recipe in a bunt pan. she rolls out the dough and cuts out circle pieces to stand up on their sides (like an accordion) in her bunt pan and cooks them and then pulls them apart when they are done.
this is also used to make her amazing scones (which you fry- and i will make and get that post up some day).
2 C. room temperature water
2 T. yeast
1/2 C. sugar
4 T. butter softened
1 tsp. salt
3 1/2 C. flour (plus another 3 C. give or take)
*in your large mixer- add your water and yeast and let sit for 5 minutes.
*add sugar, butter, salt, eggs and 3 1/2 C. flour and mix until incorporated.
*gradually add the other "3 cups" of flour. you may need less, you may need more. it depends on the day, the weather and where you live- you want the dough to become smooth and elastic and pull away from the sides of the bowl, but you do want to leave it a little tacky. mix for a few minutes.
*cover and let raise a little.
*butter your baking sheets and then roll dough out on a floured surface and start shaping into balls a little bigger than a large egg.
*follow my pictures above and use kitchen scissors and slice into 2 halves, then cut those halves in half and then once again so you end up with 8 petals. open the petals with your hands and shape a little and add a small ball to the center.
*i highly recommend sprinkling some pretzel salt before you bake.
TIME: 8 minutes??? or until golden brown (sorry my mom baked them and she doesn't time- that's a total guess).
*spread melted butter over each flower when they come out and cover with a towel until ready to serve.
i am so excited to shape this dough into more fun things. i used these for easter and my kids LOVED the rolls. they are soft, super easy to make and have a good flavor.
i could eat the whole box myself they are so good!
yesterday at the grocery store i walked by them and an idea popped in my head... very typical moment for me.
i went with the package of tropical tie-dye, strawberry and wildfire.
here's how to make them...
step 1: unroll your fruit roll up.
step 2: begin rolling your fruit roll up in about about a 1/2 inch folds.
does not have to be perfect.
step 4: roll tight and place in a long wooden skewer. and adjust so it turns out like a rose. make sure your finished edge is folded nicely. you may want to compact the base of your rose around the skewer so it stays on snug.
step 5: stick your skewer into a green straw. the straw will be shorter than the skewer- it's ok. just put the roses in a colored vase.
they turned out exactly as i had hoped for! aren't they so delicious???