Tag Archives: sprinkles

Elf Munchies

This snack munch is easy and pretty and sure to impress!

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Elf Munchies

Ingredients:

About 8 cups of popcorn (1/2 cup of kernels if popping them fresh)

12 oz white chocolate chips, almond bark, or white candy melts

Assorted sprinkles

Directions:

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1. Pop some popcorn. You can use microwave popcorn if you want, I just don’t know how it will taste if you get the buttery kind. I used white popcorn and popped it the same way I make my Kettle Corn, but without the sugar. Let it cool.

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2. Melt white chocolate chips, almond bark, or white candy melts until smooth. Pour over popcorn and stir until evenly coated. I added sprinkles while my husband was stirring. Non-pareils, jimmies, and quins!

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3. Spread popcorn out on wax paper. I broke it up so that there were no large clumps.

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4. In freezer zip top bags, melt green and red candy melts. (I like to use leftover candy melts for this because it doesn’t have to melt perfectly smooth to be pretty as drizzle!) Massage bag until smooth. Snip the corner of the bag and drizzle the candy over the white chocolate coated popcorn. I finished off with some more sprinkles – snowflakes this time!

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5. Wait for the candy to set up completely, then break up popcorn and store in a airtight container or zip top bag.

This would be so cute to leave out with cookies for Santa. The elves deserve some treats too!

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Giants Birthday Cookies

Zach (who I made these cookies for last year) is now 7!

He wanted a Giants themed party, so I went to town with my baseball cutters.

I made the traditional baseballs and bats, as well as baseball hats for the first time.

Per tradition, I also made Z’s and 7’s in matching colors. Good thing it’s also Halloween season, I found these black and orange sprinkles that went perfectly with the Giants colors!

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The jersey cookie was made especially for Zach. As soon as I brought the cookies over, he wanted to eat it immediately! **Zach actually told me later that I spelled the last name wrong. Oops!**

I also made these awesome SF Giants colored bridges, since the “bridge” is such a huge part of San Francisco, whether it’s the Bay Bridge or the Golden Gate, or any of the others.

See that SF symbol up there? I have made them before, but this time I decided to freehand it.

I started with a basic thin line…

Then shaped around it until I had the right angles and edges!

Here are all of the cookies together, ready for the party!

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Dairy Free Cupcakes with Vegan Frosting

I made these cupcakes for Baby Jude’s 1st birthday!

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Due to some dietary restrictions, his treat needed to be dairy free. I bake with milk and butter and all that good stuff usually, so I had to do some research to find a recipe that was able to be made dairy free.

What I found was the BEST THING EVER. A cupcake recipe that makes 2 cupcakes. I know what you’re thinking. Whaaaaaaaat!? And it was easy too. I have a feeling I will be coming back to thing recipe again very soon. Small batches = opportunity for experimentation. Like I did here.

Anyways, back to these cupcakes.

Dairy Free Cupcakes for Twoadapted from How Sweet It Is

Ingredients:

1 egg white

2 tbsp sugar

2 tbsp melted vegan butter (I used Earth Balance)

1 tsp vanilla extract

1/4 cup flour

heaping 1/4 tsp baking powder

pinch of salt

1 1/2 tbsp coconut water

Directions:

1. In a bowl, whisk together egg white and sugar until combined.

2. Stir in melted butter and vanilla.

3. Add flour, baking powder, and salt and stir until completely combined.

4. Stir in the coconut water.

5. Divide equally between 2 cupcake liners in the center of the cupcake pan.

6. Preheat the oven to 350*. (Do not do this first, do this last. While the oven is preheating, the cupcake batter gets to rest in the liners which makes them rise more rounded and beautifully.)

7. Bake for 10-12 minutes.

**Note** This cake recipe can be flavored with anything you want. Substitute the vanilla for almond or lemon extract, or substitute some of the coconut water for pureed strawberries, raspberries, or blackberries.

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Now for the frosting. I had never made vegan frosting before, but I was confident it wouldn’t be a problem. My regular buttercream recipe is very adaptable so I started there and ended up with something wonderful. We even had a taste test comparison and everyone said tasted the same. Awesome.

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Easy Vegan Buttercream Frosting

(Enough to frost about 12 cupcakes.)

Ingredients:

1/4 cup vegan butter (I used Earth Balance)

12 oz powdered sugar (if you don’t have a scale, that’s almost 3 cups. Start at 2 and add at the end until it’s the right consistency.)

3 tbsp coconut water or non-dairy creamer

1 tsp vanilla extract

Directions:

With a hand mixer or a stand mixer, mix together all ingredients until fully incorporated. If the mixture is too thin, add powdered sugar a little at a time until it reaches the right consistency.

**Note** This frosting can be flavored with anything you want. Substitute the vanilla for almond or lemon extract, or substitute some of the coconut water/non-dairy creamer for pureed strawberries, raspberries, or blackberries. If it gets to thin, add powdered sugar. If it gets too thick add more coconut water/non-dairy creamer. Easy!

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Flavored Homemade Mallows

So I have been a little marshmallow crazy lately, thanks to Shauna Sever‘s book Marshmallow Madness. Instead of drawing this out, I thought I would just share some pictures of the many mallows I have been creating lately…

Milk Chocolate (my brother’s favorite):

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Key Lime Pie:

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Bubblegum (my coworkers’ favorite):

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Vanilla (my husband’s favorite), but pretty colors:

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So far my favorite is funfetti!

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Sprinkle Iced Sugar Cookies

Sometimes, no words are necessary…

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Girly Butterfly Cookies

A while back I made these butterflies for a special little girl.

With those as inspiration, I made these for another little girl who was turning 1!

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They were left unwrapped so that they could be enjoyed by the party guests.

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Sometimes simple and sprinkles is all you need!

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Funfetti Marshmallows

I am OBSESSED with making marshmallows! If you missed the first post or the last post, be sure to check them out!

This recipe is from Shauna Server’s book Marshmallow Madness.

Follow the recipe for Basic Vanilla Marshmallows.

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At the end of all the whipping, carefully fold in 1/4 cup sifted dry funfetti cake mix. (You can use white, vanilla, or yellow cake mix if you don’t have funfetti.) My funfetti mix didn’t have enough sprinkles, so I added some more. (If you use regular cake mix you’ll want to add about 2 tbsp sprinkles.) Just be careful not to mix it too much or the sprinkles will melt and make the whole thing look muddy.

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Don’t sprinkles just make everything better?! So pretty!

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When I made these, I cut out the last 2 minutes of whipping on high speed (because I thought that’s what the recipe said) but you can go the full time. Mine just came out more smooth and melt-in-your-mouth and less marshmallowy squishy. Hope that makes sense. They were still amazing though so it doesn’t really matter. 🙂

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Unfortunately the picture above is the last one I got of these marshmallows. We ate them all so fast I was barely able to share and didn’t get a chance to take some good pictures! So far these are my favorite marshmallows I have made. So there will be a ‘next time’ and then I will come back and add better photos!

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Chocolate Dipped

There is something too perfect about chocolate dipped strawberries.

These I did for my aunt’s Oscars party (a while back!). First time I did little tuxes. Turned out pretty cute!

These were for a 15 year old girl’s birthday party.

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I also (finally) got around to dipping my peeps in chocolate. The week before Easter was crazy for me so I didn’t get to it in time. Peeps are a Spring thing not an Easter thing though right? Let’s go with that.

 

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I actually don’t even like peeps. But dip them in chocolate and you make heaven!!

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I love sprinkles. They make everything better. And prettier.

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Here are all of them together!

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I think this guy was my favorite. I got these pretty extra long jimmies at the 99 cent store right before Easter.

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Homemade Funfetti, Take 3

This is my third attempt at homemade funfetti. The previous attempted were somewhat dry, and did not resemble the perfect moist texture of a boxed cake mix.

I decided to start with a recipe that was created to mock a boxed cake mix, Glory’s Perfect Vanilla Cupcakes. This cake recipe calls for “cake flour.” Now seeing as I don’t sift my flour or powdered sugar, or let my butter properly soften, we all know I’m not going to go to the store to get a specific kind of flour. Luckily, Amanda from iambaker has a recipe for making your own cake flour. The recipe also calls for buttermilk. For the reasons noted above, I am not using buttermilk. Good thing you can make that too.

Homemade Funfettirecipe adapted from Glory’s Perfect Vanilla Cupcakes

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2 1/2 cups flour

1/4 cup + 1 tbsp cornstarch

2 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup milk

1 tsp white vinegar (or lemon juice)

4 eggs, room temperature

1 1/2 cups sugar

1 tbsp vanilla

1 cup vegetable oil

1/4 cup sprinkles

1. Preheat oven to 350*F. Generously coat 2 8″ or 9″ cake pans with cooking spray.

2. Measure the flour into a small mixing bowl. Remove 1/4 cup + 1 tbsp of the flour and return to your flour bag/bin/container. Add the cornstarch to the flour in the mixing bowl and whisk together well.

3. Add the baking powder, baking soda, and salt to the flour mixture and whisk together.

4. Measure the milk into a glass or small bowl and add the vinegar. Let stand for at least 5 minutes.

5. With your mixer, beat eggs for about 30 seconds. Add sugar and mix well. Add oil and vanilla and mix.

6. Add about half of the flour mixture, and beat until fully incorporated. Then add about half of the milk. Repeat with the rest of the flour, and then the rest of the milk.

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7. Quickly stir in the sprinkles by hand, then quickly split the batter between 2 8″ or 9″ pans.

8. Bake for 25-30 minutes. When cake is done, it should spring back to the touch, and a toothpick inserted in the center should come out clean. (Mine got a little over baked. It was still good but ended up being closer to a pound cake consistency rather than a boxed cake consistency.)

9. Let cool completely before removing from pans.

This cake was actually what I made for my final cake decorating class. So the outside is pretty too!

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Funfetti Waffles

I saw these a long time ago. Sounds all good and everything, but I am not so much a fan of pancakes.

Now waffles, I love. Ask anyone who knows me well. I even make them when we’re up camping every summer.

On a whim I decided to give funfetti a try in my waffles.

I don’t do from scratch. Surprise, surprise…

Funfetti Waffles – adapted from Bisquick

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2 cups Bisquick mix

1 1/3 cups milk

2 tbsp vegetable oil

1 egg

1/2 cup funfetti dry cake mix

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1. Mix all ingredients together except funfetti mix. Make sure batter is well mixed then add funfetti mix and stir only until combined.

2. Cook waffles as usual. Top with butter and syrup as usual. Eat, as usual.

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These have just a slight cake flavor, but not overpowering and not too too sweet. I will definitely be making these again!

Brother approved.

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