White Chocolate Cupcakes

White Chocolate Cupcakes with Raspberry Filling and White Chocolate Buttercream

 

 

 

 

What you need:
1 box of Duncan Hines White Cake Mix (and all ingredients)
1/2 pound of white chocolate (half for cake mix and half for frosting)
1 stick of butter (1/2 cup)
1/2 stick white Crisco (1/2 cup)
4 cups powdered sugar
1 tsp vanilla
1/8 tsp salt
1  12 oz bag of frozen raspberries
3 tablespoons cornstarch
1/2 to 1 cup sugar (depending on how sweet you want it)
1 tsp lemon juice

Directions:

1. First start with the filling. Mix the frozen raspberries, cornstarch, sugar, and lemon juice in a pan on the stove. Cook until the mix starts to thicken. Then remove from heat and place in the fridge.
2. Chop up the white chocolate. This can be done in a food processer or by using a cheese grater.
3. Mix the white cake mix according to the directions on the box. Then add in 1/4 pound of white chocolate (half melted, half grated)
4. Bake according to the directions for cupcakes and then cool completely
5. After the cupcakes have cooled it is time to fill them. Cut out the centers of the cupcakes and insert the raspberry filling and then place the center back in.
6. For the frosting mix 1 stick of butter and 1/2 stick of Crisco in an electric mixer along with 1/8 tsp salt and 1 tsp vanilla. Beat this together until it is all mixed. Slowly add in 4 cups of powdered sugar.
7. After this is mixed melt 1/4 pound of white chocolate in a double boiler on the stove. Then slowly mix this into the frosting mixture. You may need to add a tablespoon of water to thin down the buttercream to make it spreadable.
8. Then it is time to frost the cupcakes. Use either a frosting bag or a ziplock bag with the corner cut off. After you frost the cupcakes you can add sprinkles for a little bit of shimmer.

Suncatchers

Easy Plastic Bead Suncatchers

 

 

What you need:

plastic  beads, muffin trays or cake pans (metal or silicone), oven

 

How to make it:

Arrange beads in the bottom of a muffin tray or cake pan in a single layer making sure to cover the entire thing. After you are finished bake in the oven at 400* for 20-25 minutes. After it is cool just hit the bottom of the pan and they pop right out.

 

Super easy to make and great for a kids craft!

Chocolate Pudding with Swiss Rolls

Chocolate Pudding with Swiss Rolls

 

 

 

Ingredients: box of chocolate pudding mix (and all it calls for), whipped topping, and swiss rolls.

 

 

First you mix the chocolate pudding mix according to the box and refrigerate it for a little bit. While this is in the fridge it is the perfect time to cut the swiss rolls. It depends on your taste for how many swiss rolls you want to add to the mix. I generally add a half a box of swiss rolls with one box of pudding. The swiss rolls need to be cut fairly small. Then when you are almost ready to serve the pudding you add in the whipped topping. Slowly fold in the whipped topping into the pudding until it turns a lighter brown. You can add as much or as little according to your taste. I prefer to add a lot of whipped topping it makes the pudding taste like chocolate mousse. Then after it is all mixed together it is time to layer the pudding. To layer the pudding you start with swiss rolls. Put as many or as few as you would like in the bottom of the bowl. Then layer in the pudding mixture and then continue this until you use all of the mixtures. You should end with pudding on the top. For garnish you can add the crumbs from cutting the swiss rolls and or canned whipped cream. 

 

 

 

Enjoy! :)

Meringue Cookies

These meringue cookies are super easy to make and are very addictive. The recipe calls for 2 egg whites (room temp), 1/8 tsp of salt, 1/8 tsp cream of tartar, 1/2 tsp vanilla, and 1/2 cup sugar.  The oven needs to be on 225 degrees. To make the cookies you mix the egg whites, salt, cream of tartar, and vanilla in the mixer at a high speed until it starts to get frothy then you slowly add in the sugar. You have to add in the sugar slowly so that you do not collapse the meringue. You need to mix it full speed until peaks start to form. Then use two spoons and spoon small dabs onto cookie sheets lined with parchment paper. Bake for an hour switching the pans halfway through. After the hour is up turn off the oven and leave the cookies in for a couple of hours. And then you have meringue cookies. They are like little pieces of candy heaven.

Nothing Says Father's Day Like Donuts and Candy

Nothing Says Father's Day like Donuts and Candy

 

        Father's Day is one of the hardest things to buy for. It is hard to buy for men because if they want something they go out and buy it. For my dad the way to his heart is definitely food. He really enjoys Krispy Kreme donuts so I got him a boxful of those and then I saw an awesome idea on pinterest for a "World's Greatest Pop" jar. I modified this a little bit for it to relate to my dad and then put all of the stuff inside. In the bag it is popcorn and beef jerky which goes along with the jar it just did not fit inside.

 

 



 

 

 

 

Homemade Butterfinger Ice Cream

One of my favorite summertime treats is homemade ice cream. In my house the only way to make homemade ice cream is with butterfingers.  So here is the recipe, hope yall enjoy!

 

Homemade Butterfinger Ice Cream

• 2 cans sweetened condensed milk
• 2 big boxes French vanilla pudding mix
• 5 eggs
• 2 tablespoons vanilla
• 1 cup sugar

• Approx. 1 gallon milk
• 1 package of fun sized butterfingers (crushed)

1. Mix the top ingredients together with an electric hand mixer.
2. Add about a cup and a half of milk to thin down the mix
3. Chill in the fridge until you are ready to use
4. When ready to use pour the mix into the ice cream maker and fill to an inch below the fill line
5. Add the crushed butterfingers
6. Fill to the fill line with milk if the butterfingers did not reach the line
7. Enjoy! J