Spring Cupcake Designs – 6 easy spring and Easter cupcake designs

Sping-Cupcake-DesignsPIN here

Easter and spring cupcake designs

To celebrate spring and Easter, I’m re-publishing my Spring Cupcakes designs, originally shared in 2013 . .

I’m not very good about decorating for holidays or going over the top with cutesy seasonal foods. But yesterday I had a wild hair and decided the kids and I should decorate cupcakes. I think it was the sunshine – it makes me do crazy things. I had fun getting creative with the kids trying to come up with fun easter cupcake designs for you. They are each 3 steps or less and EASY. We hope you enjoy them!

Step 1 – Your first step is make a batch of cupcakes. You can make them from scratch or make them from a box (like I did, there is only so much you can expect from a girl in one day).

 Baby-Chick-Cupcake-Spring-DesignPIN here

Baby Chick Cupcakes

1.) Frost it with yellow frosting (I used vanilla frosting with couple drops of food coloring)

2.) Dip in yellow coconut. To make colored coconut, put plain coconut in a Ziploc bag, add a couple drops of food coloring, close bag and mix it around until color coats coconut.

3.) Add two eyes. You can use dark colored candies, chocolate chips or I used frosting. Then add a beak. I used a Reeses Pieces.

I actually got this idea from my Parade magazine.

[Read more...]

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Construction Cake – Kid’s Birthday Cake Idea

Construction-Cake-DIY-ideasPinterest – Construction Birthday Cake Idea

Construction Cake – Kid’s Birthday Cake Idea

My friend Erika posted this Construction-themed Kid’s Birthday Cake on her Facebook wall and I was so impressed I had to share it with all of you!  She gave me permission to share a picture and she shared her tips for how she made it. She started her planning with the yellow and black CAT Construction Equipment.

Basic instructions:

1.) Make two 10″ round cakes and two 8″ round cakes. Use food coloring to dye the cake mix yellow and black and swirl together. Bake the cakes per the instructions on the box and freeze them overnight. Erika found that freezing the cakes helped with the frosting and decorating.

2.) The next day, make TWO batches of homemade fluffy chocolate frosting – 1 stick of unsalted Butter, 3 Cups powdered sugar, 2/3 cups unsweetened cocoa powder, 1/3 cup milk, 2 tsp vanilla, and WHIP, WHIP, WHIP!

3.) For the the base of the cake cover a round piece of cardboard with aluminum foil. Start with one round 10″ cake, add a layer of frosting on top and sprinkle top with crushed Oreos then cover with the second round 10″ cake. Basically your stacking the cake – but putting a layer of frosting and Oreos in between!!

4.) For the top part of the cake, start with one round 8″ cake, add a layer of frosting on top and sprinkle layer with crushed Oreos then cover with second round 8″ cake. Just like you did with the bottom.

5.) Dig out a small crevice from top cake to make it appear like the diggers are. . .well digging. Frost rest of cake with the homemade fluffy chocolate frosting.

6.) For the number 2 (or whatever age is needed), print out a number 2 on your computer – as big as the cake. Then cut it out and place it on cake. Sprinkle crushed Oreos over  top of cake. Remove paper 2 when done – it should be Oreo-free like the photo.

7.) Using popsicle or sucker sticks and paper you can make signs to spell out a name. Erika used her Cricut to make the letters.

8.) Finish it off with Toystate CAT Mini Machine, 3″, 5-Pack (Amazon) pushing around yellow and brown Reese’s Pieces. Instead of piping (which can be tricky) – bead frosting around the bottom edge and top with Whoppers for a decorative edge!

What do you think? Isn’t it cool? What other ideas do you have things you can put on the construction cake?

you-rock-cupcakes

This cake reminds me of these Choco-Rock cupcakes with worm and dirt that I posted back in April of 2012!

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Seahawks Party Food – Seahawks Rice Krispies Treats

Seahawks-Rice-Krispies-Green-Blue Pin it.

Seahawks Rice Krispies Treats

This recipe for Seahawks Rice Krispies Treats can be modified for any team you might be rooting for – but I think the blue and green is best. :)

INGREDIENTS

1/2 Cup plus 1 teaspoon butter

100 Jet-Puffed Marshamallows (big) or
10 Cups of Jet-Puffed Miniature Marshmallows (divided into 2 Cup increments)

Blue and green food coloring

15 Cups of Kellogg’s Rice Krispies cereal (divided into 3 Cup increments)

INSTRUCTIONS

The original recipe calls for 5 layers, which I’m sure would look much cooler, but I simplified and did three layers. Because the food coloring covers the whole pan, I washed the pan before layers. I hate dishes, so that’s why you see three layers and not five. :) You do it how you like.

[Read more...]

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Seahawks Party Food – Seahawks Salad with Blueberries

Seahawks-jello-salad-blueberries-game-day-ideasPin it here.

Like Watergate salad? Well that’s basically what this is – but I added blueberries because you can’t have the green without the blue! And I think it’s the perfect complement to the pineapple and pistachio flavor. My KIDS love this and I hope you do too.

Recipe from the Jell- Pistachio pudding box.

INGREDIENTS

1 can (20 oz) crushed pineapple, in juice, undrained

1 package (3.4 oz) JELL-O Pistachio flavor instant pudding

1.5 Cups thawed Cool Whip Whipped Topping

1 Cup Jet-Puffed miniature marshmallows

1-2 Cups fresh blueberries

Optional: 1/2 Cup chopped pecans (I left them out)

Optional: Garnish with lime?

[Read more...]

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Crispy French Vanilla Sugar Cookie recipe, with Peppermint Mocha Ganache #DelightInTheSeason

Crispy-Cugar-Cookies-with-chocolate-GanachePin it. 

French Vanilla Sugar Cookie Recipe

Sugar cookies are a holiday staple. There are a TON of sugar cookie recipes out there – but I like this one because they are easy to make, crispy and you can pick any flavor International Delight creamer you like to add lots of flavor. I used French Vanilla International Delight. As crunchy cookies they are great with a hot cup of coffee, too.

International-Delight-Sugar-Cookie-Recipes

INGREDIENTS

Sugar Cookies

1 Cup butter, softened

2 Cups sugar

2 eggs

1 teaspoon vanilla extract

5 Cups all-purpose flour

1.5 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 Cup French Vanilla International Delight (or your favorite flavor!)

Sugar-cookies-international-delight-ganache

Chocolate Ganache

1 Cup International Delight creamer, your favorite flavor – I used Peppermint Mocha creamer and it went great with the flavor of the chocolate and French Vanilla sugar cookies!

2 Cups Chocolate Chips or any type of chocolate. The nicer the chocolate – the better the flavor!

HOW TO PREPARE

  1. Mix together your butter and sugar until blended. Add your eggs, vanilla and International Delight.  In another bowl combine flour, baking powder, baking soda and salt. Mix together the dry and wet ingredients. Cover and refrigerate for 15 – 30 minutes, until it’s easy to handle.
  2. On a floured surface, roll dough out to 1/8 inch thickness. Cut out shapes using your favorite cookie cutters.
  3. Place on greased baking sheet (or use non-stick baking mats like these)
  4. Bake at 350 degrees for about 10 minutes, until edges are slightly brown. Remove from pan and place on cooling racks.

To make chocolate ganache:

1.) Using a double boiler get your water boiling in the bottom part of the pan.

2.) Pour 1 Cup International Delight into top pan or bowl. Once it’s warmed up, add your chocolate chips. Whisk regularly until creamy. DO NOT OVERHEAT the chocolate will separate and you’ll have a big mess. I’m no chocolatier, but basically you want a low consistent heat to get your chocolate sauce.

3.) Remove from heat. Continue to whisk. Wait until chocolate ganache thickens just slightly and dip your cookies! I dipped half of mine. You can get creative and decorate them with the ganache which ever way you like. You can drizzle ganache over cookies using your whisk or a spoon. If you want sprinkles or crushed candy canes, add them while the chocolate ganache is still warm.

4.) Lay cookies out on wax paper until the chocolate has completely hardened. Since it’s so cold right now, I put them outside to cool down and harden since my kids were waiting to try them.

5.) Enjoy!

DSC_0044

Chocolate-Ganache-sugar-cookies

Did you know you can use International Delight in replace of milk or water in most recipes?This is especially great for those of you who have dairy allergies!

Here are other International Delight recipes that I’ve posted:

This recipe is proudly sponsored by International Delight! As a valued partner of International Delight I am compensated for posts such as these. All content, photos, opinions and recipe ideas are solely mine. I’ll be posting recipes throughout the holiday season as a way to #DelightInTheSeason

Sugar-Cookies-International_Delight-creamer

(Recipe adapted from Taste of Home Crisp Sugar Cookies Recipe)

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Salted Caramel Mocha cupcakes with buttercream frosting, homemade caramel sauce #DelightInTheSeason

Salted-Caramel-Cupcakes-international-delightPin it.

Cupcakes. Everyone loves them, right? Add some salted caramel and chocolate to the mix and you really can’t go wrong. Thanks to International Delight Salted Caramel Mocha creamer I was able to whip up a quick batch of cupcakes – with lots of flavor. Then made some homemade buttercream frosting and some homemade caramel sauce (which, by the way, is easier to make then you think!!!). The whole thing came together beautifully and I think this recipe would be perfect to serve at any holiday gathering!

Salted Caramel Mocha Cupcakes

Chocolate cake mix
I used Super Moist Chocolate Fudge

1 1/4 Cups International Delight Salted Caramel Mocha creamer
Basically I substituted this delicious creamer for the water in the cake mix directions, check your cake mix to see exactly how much liquid should be added

1/2 Cup Vegetable oil
Per the cake mix

3 eggs
Per the cake mix

Caramel-Mocha-Cupcakes

How to Prepare Cupcakes

Basically you’re going to make your cupcakes based on the cake mix instructions, but instead of water or milk, you will use International Salted Caramel Mocha creamer!

Follow instructions on your cake mix for exact baking times. I baked my cupcakes for 18 minutes at 350 degrees until a a toothpick came out clean from the middle.

Buttercream Frosting

3 Cups powdered sugar

1 Cup butter

1 teaspoon Vanilla extract

2 Tablespoons whipping cream

How to Prepare Buttercream Frosting

1.) In your mixer, using the whisk attachment, mix together your sugar and softened butter. Mix on low speed until it’s all mixed together, then increase to medium and beat for another three minutes.

2.) Add vanilla and cream and continue to beat on medium for about a minute, until it’s the consistency you like!

Salted-Caramel-Mocha-Cupcakes

Salted Caramel sauce

1 Cup brown sugar (packed)

1/2 cup half-and-half

4 Tablespoons butter

a pinch of salt

1 Tablespoon Vanillla extract

How to Prepare Caramel Sauce

1.) Mix brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat.

2.) Cook while whisking gently for 5 to 7 minutes until it gets thicker

3.) Add vanilla and cook another minute to cook further.

4.) Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

5.) Drizzle over your cupcakes!

Salted-Caramel-Mocha-Cupcakes-recipe

Professional cupcake decorator I am not. But with these cupcakes, I’m not sure anyone really cares just how perfect they look, since they taste so good. I think these will be a hit at any holiday gathering, what do you think?

Did you know you can use International Delight in replace of milk or water in most recipes?This is especially great for those of you who have dairy allergies!

Here are other International Delight recipes that I’ve posted:

This recipe is proudly sponsored by International Delight! As a valued partner of International Delight I am compensated for posts such as these. All content, photos, opinions and recipe ideas are solely mine. I’ll be posting a recipe every Friday in November as a way to #DelightInTheSeason

Salted-caramel-mocha-cupcakes-easy

(Thanks to the Food Network for the buttercream frosting and easy caramel sauce recipes!)

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Peppermint Mocha Homemade Brownie recipe #DelightInTheSeason

Peppermint-Mocha-Brownie-International-DelightPin it.

Peppermint Mocha Brownie recipe, homemade

I had never made homemade brownies before this week. And of course I couldn’t make any ordinary homemade brownies, I went for Peppermint Mocha.

Peppermint-Mocha-Brownies-homemadePin it.

Thanks to International Delight Peppermint Mocha creamer these were incredibly easy to whip up and the flavor is amazing! There is an over-the-top peppermint flavor, just enough to make you go, “mmmmmm.”

They had just the right fudge-like dense consistency that I like in a brownie – it can’t be too much like cake, because then, why wouldn’t you just make a cake?

INGREDIENTS

2 Cups flour

2 Cups sugar

3/4 Cup unsweetened cocoa powder

1 teaspoon salt

1 teaspoon baking powder

1 Cup International Delight Peppermint Mocha Creamer

1 Cup vegetable oil

2 eggs

optional: 1/2 Cup chocolate chips

optional: if you really like a minty flavor you could try and add 1/2 tsp – 1 tsp of peppermint extract to batter.  And even consider using mint chips instead of chocolate chips!

HOW TO PREPARE

1.) Preheat oven to 350 degrees

2.) Take a 13 x 9 inch baking pan and grease it with some vegetable oil, make sure it is well oiled or they will stick.

3.) In a large bowl combine all your dry ingredients – flour, sugar, cocoa powder, baking powder, salt. Whisk it together.

4.) In another bowl whisk together your wet ingredients – International Delight Peppermint Mocha Creamer, vegetable oil and eggs

5.) Combine both wet and ry ingredients

6.) Pour into your greased baking pan. Spread out evenly.

7.) Top with about 1/2 Cup chocolate chips

8.) Pop it into the oven and bake for 30 – 40 minutes. You want a toothpick to come out clean from the middle. For me it was right around 35 minutes.

9.) Remove from oven and cool for 30 minutes before cutting

Brownies-Peppermint-mocha

Mocha-Peppermint-Homemade-browniesPin it.

Did you know you can use International Delight in replace of milk or water in most recipes?This is especially great for those of you who have dairy allergies!

ID_baking-substitute

Here are other International Delight recipes that I’ve posted:

This recipe is proudly sponsored by International Delight! As a valued partner of International Delight I am compensated for posts such as these. All content, photos, opinions and recipe ideas are solely mine. I’ll be posting a recipe every Friday in November as a way to #DelightInTheSeason

{ 1 Comment }

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Pumpkin Pie Spice Mini Cheesecakes, no bake recipe #DelightInTheSeason

Pumpkin-Pie-Spice-Mini-CheesecakesPin it.

Pumpkin Pie Spice Mini Cheesecakes

When it comes to the holidays, my main mantra is keep it simple. To complicate and overthink the holidays is just asking for a package full of stress. No thank you.  I try to stick to a simple meal plan with a few simple splurges so I can spend more time with my family instead of slaving over the stove or trying to master the perfect dessert.

And as far as desserts go – cheesecake is probably at the top of my list. I prefer it over pie or cake. But making it from scratch hasn’t worked so great for me. It usually ends up with the wrong consistency or with a huge crack through the middle of the cake.

Pumpkin-Pie-Spice-Mini-Cheesecakes-no-bakePin it here

So this recipe for Pumpkin Pie Spice Mini Cheesecakes are the perfect solution. They are SIMPLE (less than 4 total ingredients) and so flavorful. It took me under 20 minutes to mix them together and pop them in the fridge – and that includes the time to fill mini muffin cups!

INGREDIENTS

One box of no-bake cheesecake mix
Found in the cake mix aisle at your local grocery store. Look for one that calls for milk as the main filling ingredient.

International Delight Pumpkin Pie Spice Creamer, 1.5 Cups
Basically I follow the instructions on the no-bake cheesecake mix and substitute International Delight Pumpkin Pie Spice Creamer for the milk! So your quantity might vary slightly.

CRUST

Melted butter, 5 Tablespoons
Follow the instructions on the no-bake cheesecake mix for the exact quantity

Sugar, 2 Tablespoons
Follow the instructions on the no-bake cheesecake mix for the exact quantity.

[Read more...]

{ 1 Comment }

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Gingered peach, blueberry crisp recipe

Ginger-Peach-Blueberry-Crisp-RecipePin it here.

I’ve been talking all week about peaches. Besides peeling the peaches, freezing them for smoothies and make ahead pie filling, I made this delightful Gingered peach and blueberry crisp. This crisp recipe is incredibly easy and it’s a delicious way to combine peaches and blueberries, both ripe about the same time!

Peaches-Blueberries

INGREDIENTS

6 cups of sliced, peeled peaches
Peel them easily using this method here.

2 cups blueberries, washed and dried

Cristallized-ginger-chopped

2 Tablespoons crystallized (or candied) ginger, diced very small
Usually found in your produce section, usually comes in a small bag, hanging on a hook. Often comes in slices, you’ll need to finely chop. WinCo carries it in bulk bin 1700 – yay!

Juice from one large fresh lemon

1 Tablespoon vanilla extract

1 Tablespoon cornstarch

1/2 teaspoon Salt

A small pinch of cinnamon

Crisp topping

1 Cup flour (I used whole wheat)

1/2 Cup light brown sugar

1/2 teaspoon salt

1 Cup Quick Cooking Oats

12 Tablespoons cold butter, diced 

HOW TO PREPARE

1.) Preheat oven to 375 degrees

2.) In a large bowl mix together the cornstarch, salt, cinnamon, vanilla extract and juice from lemon.

3.) Fold in peaches, blueberries and ginger. Be gentle, you don’t want to mash your fruit, just evenly coat it.

4.) In another bowl mix up your crisp topping. Cut the cold butter into the mix using a pastry mixer or use your hands.

Peaches-Blueberries-Crisp-Filling-Recipe

5.) In a 9 x 13 baking dish (or I used a stoneware casserole dish), spread out your fruit mixture. You want a large pan – the fruit mixture will bubble up about 1/2 inch – so make sure the sides go up above the mixture and crisp topping.

Peach-Crisp-Topping-Recipe

6.) Top with your crisp topping. Get it spread out as evenly as possible

7.) Bake for 45 to 50 minutes. Until the crisp topping is lightly browned and the mixture is bubbling up the side

8.) Serve with a scoop of your favorite vanilla bean ice cream.

Peach-Blueberry-Crisp-Ginger-RecipePin it for later

Crisp-Peach-Ginger-BlueberryPin it for later

Other posts you might like:

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Make ahead pie filling – freeze in pie plates, it’s ready to go

make-ahead-pie-filling-freezePin it for later

I LOVE this tip that I got from Jennifer after I asked for ideas on what I should do with 25 pounds of peaches! She not only gave me a great peach pie filling recipe, but recommended freezing in pie plates so it could easily be popped into a pie plate and baked when needed!

MAKE AHEAD PEACH PIE FILLING
(source: Midwest Living)

Makes enough for ONE pie.

6 Cups thinly sliced, peeled fresh peaches
Read my tutorial on how to quickly and easily peel peaches

1/2 – 3/4 Cup Sugar

3 Tablespoons flour

1/2 Teaspoon Ground Cinnamon

Dash of Ground Nutmeg

2 tsp lemon juice

Make-ahead-peach-pie-filling-freezer Pin it for later.

HOW TO PREPARE YOUR PRE-MADE PIES

1.) In a big bowl, mix together your sugar, flour, cinnamon and nutmeg. Add peaches and lemon juice. Toss peaches until coated.

2.) Line a 9″ pie plate with foil. Spoon pie filling into pie plate. Cover and freeze until firm. I put mine in overnight.

3.) Pull foil off of filling and place inside a gallon Ziploc bag. Place it back in the freezer until it’s pie time. :)

4.) To serve, pop frozen filling into the same pie plate with a crust (pre-made or homemade) Dot with 2 tbsp butter, diced.

5.) Top with pie crust, with slits, for steam to escape. Cover edge with foil to avoid over browning and bake at 375 for 45 minutes.

6.) Remove foil from edge and back 30 minutes more until crust is golden brown and juice begins to bubble. Cool on wire rack.

7.) Enjoy your pie!

Like Jennifer, I’m not a fan of pie crust, so we’ll probably use this to make a crisp. You can skip the pie crust all together and use this is Jennifer’s crisp topping recipe:

1/2 Cup Quick Cook Oats

1/2 Cup Brown Sugar

12 Tablespoons butter , diced

1/4 Cup Flour

1/2 tsp Cinnamon

Dash of salt

Place filling into pie plate. Top with crisp topping mixture. Bake at 375 degrees for 50 minutes or until filling tests done with a fork!

What a time saving tip and a great way to have fresh peach pie in the middle of winter! 

Make-ahead-pie-filling-to-freezePin for later

Freeze-pie-filling-ahead-of-time

Other peach posts you might like:

Have you done this before?  What’s your favorite make ahead pie filling recipe?

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here