Christmas Minis

Mini Christmas Cupcakes

 

These are so cute and fun to make for the holidays.

 And you don't feel overstuffed eating one.

Bite size mouth full of goodness.

I buy these little cups at Michaels.

Wilton makes them. I make a little

snip with scissors

on the side of the cup prior to filling.

It makes the cake easier to get out of the wrapper.

 I have seen people just squeezing the bottom

 of the cup to get them out as well.

 

Place on baking sheet. Spray with non-stick spray and

 fill 2/3 full. Bake approx. 15 minutes in a 350 degree oven.

Make sure they are done in the middle.

Be creative for the season.

They really are a lot of fun.

Here I topped with Andes crushed white chocolate/peppermint

 candy with chocolate cupcakes!

 



Paleo Spinach & Arugula Meatballs

 I made these today for a quick lunch and it turns out

 everyone in the family loved them. We just snacked

 on them all afternoon. It was a recipe I got from Stupid Easy Paleo. I follow on

 Facebook and Instagram.

 I suggest

you follow because

I really think her

stuff is easy and really great.

This is

 a modified version of her meatballs.

 

 

The recipe calls for these ingredients:

 2 pounds of ground meat ( I used pork and beef)
2 medium onions chopped
1 cup of  fresh spinach and arugula chopped
2 tablespoons of minced garlic
2 tsp. salt
pepper to taste
coconut oil

Cook onion in coconut oil until tender.
Add all ingredients to meat.
Blend well with your hands...it's the only way.
Make 2 inch meatballs. Place on foil lined baking sheet.
 Place in 400 degree oven for 20 minutes. Done!

Easy Strawberry Shortcake Cupcakes & Coconut Cupcakes

Just a quick spin on a yellow cake mix.

Light And Refreshing for Summer!

 

One Yellow cake mix {Duncan Hines Please}

One box instant vanilla pudding mix

4 large eggs

8 ounces of sour cream

1/2 cup water

1/2 cup oil

Cool Whip

Fresh Strawberries

1-  12 ounce bag Coconut

24  cupcake papers

 

 Preheat oven to 350 degrees.

Mix in a large bowl. Cake Mix, pudding mix, eggs, water and oil.

Blend. Add Sour Cream and blend well. Scraping sides of bowl several times.

Fill 12 cupcake papers 2/3 full of batter.

In remaining batter add 1/2 cup coconut.

Fill 12 cupcake papers 2/3 full.

 

Place in a 350 degree oven for 23 minutes.

Allow to cool.

Top with cool whip.

Add strawberries to yellow cupcakes

 and coconut to the coconut cupcakes.

Must refrigerate.

Serve with fresh berries on the side.

Refreshing and light!

 

 

 

 

Paleo Banana Pancakes with Fresh Berry Sauce {Easy}

Paleo Banana Pancakes

 

2 bananas

3 eggs

4 heaping tablespoons coconut flour

1/4 tsp. baking soda

pinch of salt

1 tsp. vanilla

1 tsp. cinnamon

 

You will need a blender or food processor.

 I used my NINJA {love}

Blend bananas first, add eggs and blend.

Then add other ingredients and blend well.

In a warm skillet with coconut oil

 add a heaping spoonful of batter.

Cook until bubbly around edges.

Don't keep your pan too hot because

these will burn quick. {did it}

Flip when ready.

I had some frozen berries in the freezer

 that I placed in a sauce

 pan and simmered

 over medium heat. Add a little bit of water.

Reduce heat and mash. It makes a

 perfect "syrup" to put over pancakes.

No added sugar. Yum!

 

 

The Wedding Cake...The Wedding Cake!

My Sisters Wedding....cake

How in the world did I get roped into this one?

I assure you it was not a direct 

"Will you make my wedding cake?"

I have never made a wedding cake in my life. 

I have had several people ask and I kindly tell them that I do not make those kinds of cakes. 

 I am a simple beautiful and delicious kind of cake maker. Plus the stress of it all would tear me up. 

Well, it did.

Long story short....I made her wedding cake.

Here are my practice runs...

say WHAT??

A little better but not much!

It was suppose to be a naked cake. Naked cakes are all the rage in Europe. Hillary Duff had one at her wedding. They look easy enough. Really, but not!

A few days prior to the wedding we decided that I needed to frost the cake. Make it look RUSTIC. This is all over Pinterest for the shabby chic rustic wedding. Its all the rage here in the US. You know mason jars, burlap, chalkboards and moonshine. 

I was still nervous but gave it my best shot.

This was the beginning.  Start with frozen layers. Thin layers with frosting in-between.

Rough coat of frosting then chill.

Rough coat on top layer.

Final coat of frosting on this layer. Rustic

We started to assemble.

My husband helped me the entire time. He is a freak about everything being LEVEL.
Thank the Lord for that freakishness.

It's done!!  Big HUGE sigh or relief!!

Simple Flowers to embellish!
photo by Anya Elizabeth Photography

All of that stress and it was perfect. 

And the best part, it was delicious!

The Rustic Wedding Cake

by

Sue Wade

Final Pic by Anya Elizabeth Photography

look her up on FB she is amazing!!

The Caramel Bundt

One day one of our families brought this to die for Caramel Cake for the nurses to eat. It was a rich dense butter pound cake covered in this delicious caramel fudgelike frosting. I mean covered!! Smothered.
I decided I needed to try to make this cake.......It was divine.
Recipe Search took me to...

Credit: Sarah Karnasiewicz

SERVES 10-12

Although this cake is denser than its classic cousin, the addition of brown sugar to the batter and icing lends it a delicious butterscotch flavor. The pound cake commandments still apply, however; follow them closely for the best results.

For the cake:
3 sticks butter, at room temperature, plus more for pan
3 1/2 cups flour, plus more for pan
1 tsp. baking powder
1/2 tsp. fine salt
2 cups packed light brown sugar
1 1/2 cups granulated white sugar
6 large eggs, at room temperature
1 1/2 cups whole milk, at room temperature

For the icing:
1 stick butter
1 cup packed dark brown sugar
1/2 cup milk
1/2 tsp. pure vanilla extract
4 cups confectioners' sugar, sifted

1. To make the cake: Heat oven to 325º. Butter and flour a light-colored 10-inch fluted tube pan, making sure there are no clumps of butter or exposed areas in pan; set aside. 

2. Sift together flour, baking powder, and salt into large bowl and set aside. In the bowl of a standing mixer with a paddle set on medium speed, cream 3 sticks of butter until fluffy, about 2 minutes. Add the light brown and white sugars and mix, stopping and scraping down the bowl with a rubber spatula occasionally, until lightened and smooth, about 5 minutes. Reduce speed to medium-low and add eggs, one at a time, beating for about 15 seconds after each addition and scraping down the bowl occasionally, until well blended. Do not overmix. Reduce speed to low and add the flour mixture and 11/2 cups milk alternately, in 3 batches, beginning and ending with flour; beat until smooth, about 3 minutes total.

3. Scrape the batter into the prepared pan and bake in the center of the oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes. Do not overbake. Let cake cool in the pan on a wire rack for at least 30 minutes. Loosen edges with a small knife, then turn onto rack to let cool completely.

4. To make the icing: Melt remaining stick of butter in a large heavy saucepan over medium heat. Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes. Remove from heat and whisk in remaining 1/2 cup milk. Let mixture cool. Stir in the vanilla, then gradually add the confectioners' sugar and stir until well blended and smooth. Transfer cake to a cake plate and ice with frosting. Let stand for at least 2 hours before slicing. 

This is my final smothered cake!

Puff Pastry Goodness

I have always wanted to make puff pastry. Just reading the recipe would turn me away. So many steps.So, so many steps. I decided to take one at a time. It turned out FABULOUS!! Best thing I have ever made, Ever!

Made into Cinnamon Rolls

Apricot Filling

First attempt was a success!

Recipe is by Martha Stewart  Baking Handbook
Danish Dough
She posts several pictures of each step.