Monthly Archives: March 2014

Spiderman Cookies

Syler is 3! (He used to be 2. Before that he was 1.)

He had a Spiderman birthday, complete with cookies!

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I used an Easter egg cutter, turned upside down. Outlined in black, then dotted the center for reference for my eyes. I just did them by hand, so each cookie is slightly different, but all of them look like Spidy!

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Filled them all in dark red…

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Then piped on the web design in black buttercream. I even made Syler a special “3” cookie.

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Syler’s sisters got their very own cookies for their ages too. I’ve made Layla cookies for her 3rd birthday and her 2nd birthday. This year I was having a baby and couldn’t make her 4th birthday cookies, or her sister Aurora’s 1st birthday cookies. I wanted to make it up to them a little bit!

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Pot O’ Gold at the End of the Rainbow Cupcakes

I’ve made Rainbow Cupcakes before. (That post is almost 3 years old. If you want to see what a long way I’ve come in 3 years, peruse away. 😁 )

These rainbow cupcakes take it up a notch, because there’s something golden at the end of the rainbow….

Golden Oreos that is. 😜

These are simmmmmmmple.

Make up some cake. White makes prettier rainbows, but yellow will work too. (I used yellow. Just had to add more coloring to get the shades I wanted.)

Divide the batter into 6 bowls. Or however many different colors you want. If you hate one particular color you can leave it out. I won’t judge.

Color each bowl a different color of the rainbow.

Scrape the batter into individual baggies. Freezer bags work better cuz they’re a little thicker, but regular baggies will be okay if that’s all you have.

Place a golden Oreo in the base of each cupcake liner.

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Cut a small corner off of each baggy. Starting with purple (or whichever color you want last), squeeze a small amount on top of each Oreo. Try to make as thin and as even/flat of a layer as possible. It helps to shake the pan a little side-to-side to get it evened out (though you only want to do that for the bottom layer). Thin is the key here though – we have 6 colors/layers to go and we don’t want to overfill the liners.

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Go to blue, or whichever color you want next, and add another thin, flat layer, cover most of the purple if you can. Start by going around the outside then fill in (see picture of me doing green above). This ensures that the outside out the cupcake shows all the colors no matter what.

Repeat with all the colors.

The finished product should be about 2/3 the way full.

Now is the time to preheat the oven to 350*. Let the cupcakes sit out for 10 minutes before putting them in the oven. Seriously. It helps make the tops bake up more round and less nipple-like. You all know what I’m talking about.

Bake for 18-20 minutes, or until a toothpick inserted into a cupcake comes out clean.

I waited 10 minutes and mine still came out looking like nipples. *sigh*

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Top with white or green or whatever color frosting you want. White would be good if you’re going for ‘clouds.’ I did a pale green for St. Patty’s Day! Here is my Easy Buttercream Recipe that I used for mine.

(This is my favorite marshmallow frosting that would be good too, and more cloud like!)

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Pretty rainbow cupcake looking all innocent…. Then SURPRISE! Oreo. Bam.

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Not only do these look pretty, but that cookie on the bottom really gives them something special!

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#jamberrynails

I’m pretty obsessed with these if you can’t tell. Allllll the colorrrrssss!

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Fruity Pebble Cupcakes

These cupcakes are LOADED with fruity pebbles!

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I added 2 cups of crushed fruity pebbles to a box of white cake mix. (And by crushed I mean powder-ized.)

I spread a thin layer of my Easy Buttercream on top, then rolled the top in slightly crunched fruity pebbles.

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Pretty, rainbow-y, and perfect as a last-minute St. Patty’s Day treat!

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Easy Cookie Rainbow

I had a bit of leftover cookie dough after doing some decorated cookies, so I whipped these up for snacking purposes.

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I thought it would be an easy and cute little treat for St. Patty’s Day!

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Needless to say, they didn’t last long…

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Wedding Monogram Cookies

I few weeks ago I got the opportunity to make some monogrammed cookies for a wedding. Simple, elegant, white on white.

Since I do all my piping by hand, I had to be extra careful with these to make sure the monograms were centered and all the same.

I practiced on one cookie over and over (wiping off in between) until I had my spacing right. Then I put little dots where all the key parts of the center W needed to go…

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Then piped on the W, followed by the outer letters.

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The cookies were going to sit next to the cake, so no individual wrapping was needed. This is fine, except I was worried about them getting smashed too much before wedding time. Then I was told they had to travel hundreds of miles away… Eek! Last minute I found these perfect boxes and some bubble wrap and packaged them all up safely. Worked out perfectly!

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Pink Lemonade Blondies

I bought this seasonal cake mix last season.

Then it sat in my cabinet…. See how dented the box is? It had been pushed around my baking cabinet for months.

I finally broke it out and made these amazing blondies. Then I typed up this post and then realized that the flavor is no longer in stores and no one would be able to make them, so I stored this recipe away until it would be relevant again. *sigh*

But now here we are and here we go! 🙂

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These are seriously SO easy. No mixer is needed. If you can stir some stuff in a bowl, you can make these!

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Pink Lemonade Blondies – adapted from this recipe by Sally’s Baking Addiction

Blondie Ingredients:

1 box of pink lemonade cake mix (seasonal item)

1/4 cup vegetable oil

1/3 cup milk

1 egg, beaten

1/2 cup sprinkles

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Icing Ingredients:

4 oz powdered sugar

4 1/2 tsp milk

1 packet Crystal Light on-the-go drink mix

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Directions:

1. Preheat oven to 350*. Spray pan with non-stick spray. (I used an 8×8 pan, but a 9×9 would work, or even a round pan if that’s all you have.)

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2. Mix together cake mix, oil, milk, egg, and sprinkles. It should be thick and sticky.

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3. Press evenly into the pan and bake for 20-25 minutes. Remove from oven when the edges start to brown.

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**The center might not look fully cooked, but that’s okay.**

4. Let them cool for at least 30 minutes. (That under-cooked looking center will set up and be wonderfully perfect if you let it cool completely!)

5. Mix together powdered sugar, milk, and drink mix packet. Pour icing over blondies and spread evenly with a spatula. Let the icing set up a couple hours.

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6. Cut into small pieces to share, or large pieces to devour. 🙂

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These blondies are sweet and tart and pink and pretty. I can totally imagine them at a little girl’s birthday party!

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