Welcome Spring Cake Pops

About two weeks ago I told you about the AWESOME Babycakes Cake Pop Maker I got for my birthday!  Shortly after getting the Babycakes Cake Pop Maker, I received the 175 Best Babycakes Cake Pops Recipes cookbook!  I can’t wait to make something from this book…my kids can’t wait until I make something from the book!

The first recipe I want to try is called, Welcome Spring.  See the recipe and picture below…I’m sure mine won’t look as great, but I bet it will taste good!!

Welcome Spring

Makes one centerpiece

cake pop centerpiece

Welcome spring in grand style.  Whatever the event — a shower, a garden party, Easter dinner — this center piece of cheerful bluebirds will set the scene for spring.

Ingredients:

  • Blue, green, and dark chocolate candy melts
  • 3 cake pops (any flavor)
  • 6 yellow candy and chocolate covered sunflower seeds
  • Paramount Crystals or Shortening
  • 3 white jelly beans
  • Toasted flaked coconut

Materials:

  • 3 cake pop sticks
  • 1 pastry bag or squeeze bottle fitted with a fine tip
  • Fine paintbrush
  • 1 small decorative flowerpot
  • Styrofoam block (at least 2 inches)
  • Green paper shred
  • 12inches of green tulle (about 6 inches wide), cut into 4 inches lengths

 

Directions:

  1. Melt 1/4 cup blue candy melts and use to attach sticks to 2 cake popsl.  Freeze cake pops for at least 15 minutes to set.  Reserve the remaining candy melts.  Repeat with 2 TBS green candy melts, attaching a stick to the remaining cake pop.
  2. Add 1/2 cup blue candy metls to those left in the cup and melt until smooth.  Coat one of the cake pops secured with blue candy melts.  Immediately hold the stick horizontally so that the melted liquid flows down to one spot on the cake pop to create the tail.  Stick a sunflower seed on the front of the cake pop to make the beak.  Stick two seads on the bottom to make feet.  Set in a cake pop stand to dry.
  3. Reheat blue candy melts, adding more as needed.  Use the pastry bag to pipe wings on the sides of the birds.  Set in the stand to dry.
  4. Melt 2 TBS chocolate candy melts, using Paramount Crystals or shortening to thin them.  Use the paintbrush to paint dots for eyes.  Set in the stand to dry.
  5. Add 1/2 cup green candy melts to those left in the cup and melt until smooth.  Coat the remaining cake pop.  Immediately nestle jelly beans on top for the eggs, then pile coconut around the jelly beans to make a nest.  Set in the stand to dry.
  6. Measure the dimensions of the flowerpot and trim the styrofoam to fit snugly abnd be 1 inch shorter than the pot.  Place styrofoam, arranging in the pot and cover with paper towel shred.
  7. Tie a length of tulle in a knot around each cake pop stick.  Slide knots up to just below cake pops.  Plus the cake pop sticks into the styrofoam, arranging the birds behind and slightly higher than the nest.

TIPS:  For yellow birds, substitute yellow candy melts for blue.  Use orange candy and chocolate covered sunflower seeds for the beak and feet.

Tips x2:  When you’re coating cake pops, the candy melts need to be deep enough that you can dip the cake pops straight down into the melts.  If you’re only dipping a few cake pops, there will! some candy melts left over, but they can be melted again and used another time.

Excerpted from 175 Best Cake Pops Recipes by Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

 

The Best Banana Muffin Recipe

My kids LOVE bananas.  Usually when I have bananas in the house, they don’t last long.  But like everything else, there are times when they don’t get eaten and end up turning brown.  And heaven forbid there be a spot on the banana peel!  The other day I had 6 bananas that did not get eaten.  I didn’t want to throw them away so I made the best banana muffin recipe ever…from scratch!  Yep!  Me, queen of the box mix, made banana muffins from scratch.  Like, from flour and sugar and stuff!  Not only was it super easy, but these are by far the BEST banana muffin recipe I have ever made!

best banana muffin

The Best Banana Muffin Recipe

Ingredients:

  • 3 ripe bananas, mashed
  • 1/3 cup butter, melted
  • 1 egg
  • Dash of vanilla
  • 3/4 cup white sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 cups flour


Steps:
  1. Preheat the oven to 350 degrees and place muffin liners in your muffin pan.
  2. Using a potato masher, mash the bananas thoroughly.
  3. Mix the bananas, the egg and melted butter together.
  4. Add the sugar, baking powder, baking soda and salt to the wet mixture and mix well.
  5. Fold in the flour and mix until you can’t see the flour.
  6. Fill the muffin liners 3/4 of the way full and bake for 25 minutes.

See how easy they are?!?  They are the best muffins ever.  Seriously…try them…I promise you will love them!  I doubled the recipe and made 2 dozen delicious banana muffins that my family can’t stop eating!

How to Make Super Cute and Easy Elmo Cupcakes

When my friend Cali showed me the Elmo cupcakes she made for her niece’s first birthday, I just KNEW I had to post them for all to see!  Now I am HORRIBLE at cake decorating and I know I could make these!

All you need is:

  • Your favorite cake mix
  • Jumbo marshmallows
  • Oreo cookies
  • Red frosting
  • Reece Piece’s
elmo cupcakes

Aren’t they cute?  The amazing photo’s are taking by an awesome photographer, Jesse Green.

Here are the super easy steps on how to make these Elmo Cupcakes:

  1. Bake the cupcakes according to the package directions.  Make sure to let them cool completely before frosting them (don’t be impatient like I usually am!).
  2. While they are cooling, you can prep the eyes and the mouth.  To make the mouth, simply break apart the Oreo’s and scrape off all the cream and discard (or eat).  Next break each side of the cookie in half.  You have to do this by hand…using a knife does not work well.  To prep the eyes, simply cut the marshmallows in half and using a dab of frosting, place a brown Reece Piece in the center of each marshmallow.
  3. Now that the cupcakes are cooled, frost with the red frosting.  Cali frosted them with the back of a spoon, making sure to leave little “peaks” to make it look hairy.
  4. After they have been frosted, place one half of the Oreo for the mouth.
  5. Take small frosting bag and pipe on the nose, placing an orange Reece Piece in the center.
  6. Lastly, put on the marshmallow eyes!

Yep…it’s that easy!  You can do something similar, but use blue frosting and make Cookie Monster or use green and make Oscar the Grouch.  The possibilities are endless!

Freezer Food Friday: Leah’s Ultimate Oatmeal Cookies!

Now let me tell you, the original shell of this recipe comes from the back of the oatmeal box, but I changed things up a bit because I don’t like cinnamon.  It makes me gag.  So one day I was looking in the cupboard to see what I could possibly add instead of cinnamon (cause you know, just plain omitting it was too easy) and I decided to try cocoa powder.  It was AMAZING!  These cookies are literally to die for!  My husband’s grammy is ALWAYS asking me when I’m going to make her some more (which I totally have to do…sheesh what a bad granddaughter in-law I am)!

 

Leah’s Ultimate Oatmeal Cookies

Ingredients:

  • 1 cup butter or margarine softened**
  • 1 cup brown sugar firmly packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1tsp Vanilla Extract
  • 2tsp cocoa
  • 1 1/2 cup flour
  • 1tsp baking soda
  • 1/2tsp salt
  • 3 cups oats, uncooked

Steps:

  1. Preheat oven to 35o degrees
  2. In a large bowl, beat together butter and sugars until creamy.
  3. Add eggs and vanilla and beat well
  4. Add all dry ingredients (except oats) and mix well.
  5. Add in the oats and mix until they are mixed through.
  6. Bake for 8-10 minutes (usually do 9 minutes).  Let them cool on the pan for one minute before removing.

**sometimes I’ve used Crisco instead of butter or margarine.

You’re probably thinking “cookies…great…but how is this a Freezer Friday post?”  It’s simple!  Once the cookies cool completely, I immediately put them in a freezer zip lock back and I put them in the freezer.  Not only are they out of site (not necessarily out of mind) so they last in my house longer, but they taste amazing when you grab a frozen one out of the freezer and pop it in the microwave for 15 seconds.  Mmmm just like fresh out of the oven cookies!!

 

4th of July Cake

It didn’t seem right to post this on the other two posts about being sick…doesn’t seem to go together very well!

Anyhoo, this is the cake that I made for our 4th of July BBQ that we went to at a friend’s house:

cake

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For the cake part, I bought a lemon flavored cake mix at Meijer and made the cake according the package directions using a 13 x 9 pan. Be sure to really grease the pan well. I like to use Wilton Cake Release.

Frosting

1 cup granulated sugar
1/2 cup shortening
1 stick butter
2/3 cup milk
3 TBS flour

1. Beat the granulated sugar, shortening and butter together until creamy (takes a LONG time).
2. Warm the milk in the microwave to just more than room temperature. The warmer, the better…but not hot.
3. Add a little bit of flour to the mixture and beat. Then add some milk and beat. Alternate until the sugar is dissolved.

**I used a dairy free butter (not margarine) and vanilla flavored soy milk.

I made the cake the day before and frosted it the day of the party. One thing I would have done differently is to cut the strawberry halves in half again. They were too large and I was unable to make the cake an authentic flag with the appropriate amount of stripes.

Enjoy!