Tuesday, March 30, 2010

Bridal Shower Cake Pops

My dear friend Kiley is getting married in COSTA RICA next month to a wonderful guy, and this past weekend was her bridal shower! What's a better way to celebrate then to make mini wedding cakes in lieu of her pending nuptials?
There's red velvet cake inside...just mix it with 3/4 container of your favorite frosting....and shape them out! and I took some photos of them before dipped in the white chocolate so you can see the shape created.
Dipped in white chocolate...still missing some glitter and love...
voila! A glitter frosting pen and some large sprinkle hearts make these babies crowd pleasers.
I made little tags that were stamped with wedding themes and covered them in a treat bag with some ribbon for the party. They were a big hit!

Sunday, March 28, 2010

Cake Pups

Here are some cake pops I made for my little sister's birthday party, I can't believe she's 20 years old!! Although, everyone at any age always loves puppies.
So here are some "CAKE PUPS" that were inspired by cute little puppies. Inside was vanilla cake with vanilla frosting, and I shaped the ears by making tear drops on the inside of plastic spoons and put them in the freezer to set.
The noses are mini m+m's, and the eyes are candy eyes I stocked up on from Halloween.
So cute!

Tuesday, March 9, 2010

Mint Oreo Truffles

I saw this recipe online and decided to give it a try, they came out pretty darn tasty! I used candy melts in green and white in honor of St Patty's coming up.
All you need is one package of mint oreos (with the green centers) a package of cream cheese, and some chocolate or candy melts to melt down. Put the oreos in a food processor and crumble them down, you could also put them in a zip lock baggie and run a rolling pin over them too. Once the cookies are crumbled, place them in a large bowl and add the package of softened cream cheese. Work together until combined. Form little 1 inch balls and place on a baking sheet (lined with parchment paper) for about 15 minutes to firm up. Melt your chocolate or candy melts down and decorate!

These were going to be for St. Patrick's Day although they have all been gobbled up!!

Sunday, March 7, 2010

Cupcake Cake Pops *New and Improved*

So, I found these candy molds for peanut butter cups and they are PERFECT for making my cupcake pops not look like mushrooms anymore.
Just pour about 1/3 of the mold full with melted chocolate, and pop a cake ball** see other posts for instructions** (no more than 1" round) in and let it set for 5 minutes. Then pop them out of the mold, add a Popsicle stick to the bottom and dip the "cupcake" into melted candy melts. Add sprinkles and an upside down M&M for the topping. So cute!
I used up my black and white ribbon on these babies too...

Friday, March 5, 2010

Cream of Mushroom Soup

I have been craving mushrooms lately, and wanted to make a soup... hence the post today for Cream of Mushroom Soup!

1 pkg Oyster Mushrooms
1 pkg Button Mushrooms (white)
1 pkg Crimini Mushrooms **you can use any type of mushroom, if you can't find one double up on another type**
2 tbs butter
GOOD extra virgin olive oil
fresh thyme
1 or 2 carrots
1 onion
1 or 2 stalks of celery
rind of Parmesan cheese (I also save the rinds from cheese parties because they add a great flavor to stocks...if you don't have one, no biggie!)
6 cups of water
2 leeks
1/3 cup butter
1/4 cup flour
dash of GOOD extra virgin olive oil
1 cup WHITE wine (whatever is in your fridge)
1 1/4 cups half and half
2 tbs cream cheese *secret ingredient*
salt and pepper to taste
crushed red pepper flakes to top it off

first wipe the mushrooms clean with a damp cloth, and separate the stems from the mushroom meat, place in separate bowl. Roughly chop the stems and place in bottom of a heavy pot. Chop up the carrots, celery and onion as well and add them to the pot. Add in 2 tbs butter and a swirl or two of the Olive Oil and begin to saute. Let cook together and cook down for about 15 minutes so the veggies can release all their goodness, add in 2 sprigs of fresh thyme the cheese rind (if you happen to have one) and pour in the 6 cups of water. Bring to a boil, then cover and simmer for about 45 minutes stirring occasionally.
Meanwhile, chop or slice the mushrooms, however you prefer. Chop up the leeks and discard the bitter leaves, and saute in a new pot with the 1/3 cup of butter and a swirl of Olive Oil. Let the leek cook for about 10-15 minutes, then add the chopped mushrooms and 1 tbs of freshly chopped thyme leaves. Saute until mushrooms are cooked through, another 5-10 minutes. Add in the 1/4 cup of flour, and allow that to cook through a minute or two. Next add in the cup of wine and cook another five minutes, stir together.
At this time the stock should be ready and reduced to about 4.5 cups, so strain the stock to get rid of the veggies and add to the cooked mushrooms and leeks. bring to a boil, and let them get friendly for another 10 minutes. Add in the 1 1/3 cup of half and half and the 2 tbs of cream cheese, (it gives it a small tangy background flavor without overwhelming the soup) do NOT bring to a full boil. Once the soup is mixed together, add salt and pepper to taste and pour yourself a bowl. (I add red pepper flakes to mine because, I like it spicy!)

Monday, March 1, 2010

Funny Mustaches

I bought a mustache candy mold and had some fun with it the other day. This would be great for kids to play around with, or for someone's silly 30th birthday.....thanks to my sister for posing with these for me!!