Look what I made today!!!
This is from the amazing bakerella website, http://www.bakerella.com, this girl has serious talent! I gave it a go and they turned out pretty good, 4 hours of long hard work, but well worth it for the smile on the beans face!! I copied and pasted the how to for you that I borrowed from the site, give it a try, its fun and they are sooo adorable!
1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (or about 2 cups equivalent from scratch)
1 flower shaped cookie cutter (1.25″ wide X .75″ tall)
1 package chocolate bark
1 package pink candy melts or white chocolate bark
bowls for dipping
sprinkles, m&ms or something similar for top of cupcake
small plastic treat bags and ribbon to package the Cupcake Pops
candy cups and truffle boxes to individually package the Cupcake Bites
- Bake a cake from a mix or from scratch and cool completely.
- Crumble cake into a fine consistency into a large bowl.TIP: If the texture is too coarse, you can run it through a food processor.
- Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. Blend thoroughly.
- Roll mixture into 1.25″ – 1.5″ size balls and lay on wax paper covered cookie sheet. You may want to periodically rinse and dry your hands off in between.
- Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.TIP: You can speed this up by placing in the freezer for about 15 minutes.
- Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter. (see below) Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.
- Once shaped, cover and return to freezer. (5-10 minutes)TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.
- While cupcake shapes are chilling, begin to heat up your chocolate bark.
- Brown chocolate bark for the bottoms. Pink or white chocolate for the tops.
- Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
- When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
- Take the cupcake shaped mixture and dip bottoms into the melted chocolate – just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn’t hurt.
DON’T – get water in the chocolate. Make sure your hands are completely dry. Water will cause the chocolate to separate and mess up all your hard work.
- Dry completely. (15-20 minutes)
- Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas.
TIP: Let the pink chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.
- Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.TIP: You can use a toothpick to help cover any areas the melted chocolate didn’t cover.
- For the Cupcake Bites – just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.
- For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.
- When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
- For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.
This is the best post I found in a long time, as we are a household that always has an over ripe banana kicking around! I loved this so much I had to share it with all of you!!
100 Things to Do with a Banana
How many times has someone spotted excess, overripe or just unused bananas in your kitchen and said, “uh-oh, looks like it’s time to make banana bread!” — as if the only things possible to do with a banana are eat it or turn it into bread? Well we say “no more.” With no particular offense meant to anyone’s banana bread recipe, we believe the humble banana is in fact as versatile as bacon or eggs, and we’ve got the internets to prove it.
Here’s our carefully curated list of 100 Things to Do with a Banana (not including banana bread). Yes, we’ve got plenty of banana breakfasts and banana desserts, but how about some banana curry, banana soup or a banana martini? And don’t worry, there are — of course — a few ways to eat banana with bacon.
Click on the photos for full recipes.
PS – What did we miss? Have a recipe that does right by the ‘nanas? Drop your link in the comments. If your photo makes us drool, we’ll add it to the list.
A definate great find on my part, love love love thier products and I know you will too!!!!
Fine Farmstead Cheeses from Salt Spring Island
Makers of fine organic cheese using the fragrant milk from our small herd of purebred Jersey cows. We treat our cows well because they are the foundation of our company. The healthier and happier they are, the more sweet and fragrant their milk is. Our job as cheese-makers is to not only transform milk into cheese but to preserve as much of that fragrant flavour as possible during the process. That is why we use simple, old-fashioned recipes. Click Here for More
Beyond Easy Cherry Cheese Cake Tarts
2 – 8oz pkgs. Cream Cheese, softened, the softer the better really!
3/4 cup sugar
1 tsp vanilla
3 eggs room temperature
30 tart shells (I just used the ones in the frozen section)
1 can pie filling (cherry or blueberry)
Beat cream cheese till smooth, add sugar beat for about 1.5 minutes; beat in vanilla, then beat in eggs one at a time. Mix for about 2 minutes till batter is really smooth not clumps of cream cheese to be seen. Fill tarts shell about 3/4 the way full, give the tray a little tap to make sure there are no air bubbles and bake in a 350 degree oven for about 10-12 minutes. The cheesecake will puff up and crack a little, and brown slightly on the edges. Let cool completely, they will fall when cooling. Once cool top with pie filling of your choice. Makes 24-30 depending on how full you fill them. Then eat and enjoy, take note that too many leads to extra squats and lunges J
-Melt white chocolate and fold into batter before baking, top with cranberries.
-Fold in a can of pumpkin pie filling before baking and then top with whipped cream.