Flower cupcakes

This was my sister's idea, since I like baking and creating she thought I would be the right person to make this adorable cupcakes. What you need will be: cupcakes, gum drops in various colors and pretzel sticks. Make cupcakes as directed on box or make your favorite recipe, let them cool and set aside. You will need to roll out the green gum drops to about 1-inch round and cut four strips(with scissors) to use as leaves. Roll out various colored gum drops and cut them into tulip shaped flowers as shown above making two V shapes. Lastly assemble the flowers: take a pretzel stick attach two green leaves and place one tulip shaped flower on top and then insert into the cupcake. You may frost the cupcake if you'd like before inserting the flower.

Piña Colada Cupcakes

I made this cupcakes for my brother on his birthday, it was a special request by my dad because he doesn't like the frosting used on cakes. I love baking cupcakes because there are so many different flavors you can make them and everyone loves them from the littlest person to the very oldest person. I used my mini bundt cakes pan and I think they turned out adorable..

1 box yellow cake mix
3 eggs
1 tsp. coconut extract
1/2 cup buttermilk
1 small can crushed pineapple
1 recipe whipped cream

Mix together cake mix, eggs, coconut extract, buttermilk, and pineapple with juice. Pour batter into paper liners and fill 3/4 full. Bake at 350 degrees F for 15-18 minutes or until cake springs back when lightly touched. Remove from pan and allow to cool on a wire rack.

Frost with whipped cream you can sprinkle toasted coconut if desired.

recipe is from 101 Gourmet Cupcakes

St. Patrick's Rice Crispies

Had so much fun making green rice crispies with the kids they are so easy to make and fun to eat.

3 Tbsp. butter
4-5 cups of mini marshmallows (depends how gooey you like them)
6 cups rice crispies

Melt butter in a large sauce pan then add marshmallows. Add rice crispies, stir well, then pour into pan and press down. Best when eaten the same day or keep in an air tight container up to two days.

After your butter and marshmallows are melted drop in a few drops of food coloring.

drop in your rice crispies

keep stirring until all of your rice crispies are well coated

then pour into a greased 9x13-inch pan

press evenly with a greased spatula or spoon

end result, enjoy!!

The flowers are blooming, the birds are serenading, and our house still feels like it's stuck with winter blues. Spring cleaning is a tradition that allows us to freshen up our homes and get a head start on the hectic seasons of spring and summer. I love the smell of rain and wet roads. I decided to redecorate my entry way with Spring like colors to brighten up the house.

One of the biggest parts of spring cleaning is getting rid of clutter that you don't need. Cleaning will be a lot easier if the clutter is gone. Kick off your spring cleaning by getting organized:

1.Pick up and eliminate clutter in each room before you start cleaning. Try placing a cardboard box and two or three garbage bags in each room you're decluttering. Then, fill them as you sort through your shelves, cabinets, and closets.

2.Donate old books, magazines, toys, and clothes that you don't wear to charity
3.Rotate and flip mattresses. Wash blankets or comforters or take them to be cleaned. Wash mattress pad and bed skirt.

4.Wash baseboards and flip sofa and chair cushions.

5.Dust or wash window blinds, and replace bent or worn miniblinds.

6.Replace worn bath mats, shower curtains, and liners, or wash and dry shower curtains and liners.

7.Take time to clear out your pantry, kitchen cabinets, and drawers. Wipe out and install fresh shelf paper.
Store or donate equipment you don't use, such as small appliances or cookware. Discard stale spices or dated items such as baking powder. Clean the refrigerator and freezer. Vacuum the cooling coils under or behind your refrigerator.

8.Wash your windows inside and outside. Use a commercial glass spray, or try a homemade solution of two tablespoons of ammonia or vinegar and a quart of water. Then use lint-free cloths, strong paper towels, or crumpled newspapers to rub away streaks. Don't forget to clean storm windows and screens.

9.Assess the state of your storage areas, whether you have an attic, basement, garage, or storage shed.
Add shelving units and containers to create order.

10.Spring cleaning is the perfect opportunity to check the batteries in your smoke and carbon monoxide detectors. Perform all required safety checks.If you don't own a fire extinguisher, purchase one. Learn how to use it and keep it in the kitchen.

Better Home & Gardens

Berries 'N Stars

This is one of my most favorite desserts to make and indulge in, the cream filing is to die for and my most favorite fruit of all strawberries. You can not go wrong with this decadent dessert, it is a crowd pleaser and super easy to make. You can fool people thinking you slaved in the kitchen and your guests will feel berrie special...jeje  For those of you who know me well, know that my specialty in the kitchen are desserts so when I say this is one of my favorites it truly is.  By the way I have lots of favorite desserts!!! I have a sweet tooth which can get me in trouble sometimes. I hope you give this a try... You can use any fruit that you like or whatever you can find at your local supermarket.

1 pkg. frozen puff pastry sheets (2sheets),thawed
2 lemons
1 can sweetened condensed milk
1 container frozen whipped topping, thawed
1 qt. strawberries, hulled and sliced
1 pint blueberries
Powder Sugar

1. Preheat oven to 400 degrees F. Unfold one pastry sheet onto lightly floured Rectangle Stone. Roll into 13x10-in. rectangle using lightly floured Baker's Roller. Move pastry into one corner of baking stone, leaving space along two sides. Roll second sheet of pastry to a 13x10-in. rectangle. Cut four 1-inch-thick strips lengthwise from second sheet; reserve remaining dough for decoration. brush outer edges of pastry on baking stone with water. Press strips around edge of pastry. Trim off any excess dough. Prick entire bottom of pastry.
2. Cut 16 stars from reserved dough using Creative Cutters. Arrange stars in space along edges of baking stone. Bake 15-18 minutes or until golden brown. Cool completely. remove stars from baking stone; set aside.
3. Meanwhile, zest lemons to measure 1 Tbsp zest; juice to measure 1/4 cup juice. In Classic batter Bowl, whisk condensed milk, zest and juice. Gently fold in whipped topping. Attach desired tip to Easy Accent Decorator; fill with filling and set aside.
4. Fill cooled pastry shell within border with remaining filling. Arrange berries over filling. garnish with reserved filling and stars. Refrigerate until ready to serve. Lightly sprinkle with powdered sugar.

This recipe is from The Pampered Chef r Stoneware Inspirations cookbook.  A registered trademark

Brownie Raspberry Trifle

13x9 pan of brownies – prepared, cooled, cut into cubes

16 oz Cool Whip

3 – 6oz containers fresh raspberries or any berry of your choice

Directions

In a trifle bowl or a punch bowl, layer brownies, spread cool whip on top, then sprinkle 6 oz of berries. Repeat and make three layers total, or until your ingredients run out.  You can also drizzle chocolate sauce over some of the layers to make it extra rich and chocolaty.  If you really want to impress a party double the recipe...

This recipe is from a neighbor Sara Richins which was also from featured in our cooking group 

Strawberry Cheesecake

Crust

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter or margarine, melted

Or if you want to be fast, flip a pre-made graham crust into your spring form pan and press it back together with some melted butter on your fingers.

Strawberry Sauce

• 1 16 oz tub frozen sweetened strawberries, thawed
• 1 tablespoon cornstarch

Or I used 16 oz of fresh strawberries chopped up, and about 1/3 – ½ cup of sugar, depending on how sweet your strawberries are and 1 Tbsp cornstarch.

Filling

• 2 (8 ounce) packages cream cheese (or Nuefchatel), softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 3 eggs
• 1 teaspoon vanilla extract

Directions

Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an un-greased 9-in. spring form pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; stir while bringing to a boil. Boil and stir for 2 minutes. Set aside ¾ cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, beat cream cheese until light and fluffy. Scrap down the sides of the bowl. Gradually beat in milk. Add vanilla and lemon juice; mix well and scrap down the sides again. Add eggs one at a time, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by  teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Spoon remaining strawberry sauce by teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water to desired consistency; drizzle over cheesecake if desired. But, it’s good without the extra sauce on top too. Store in the refrigerator.

 If you want to make sure the top doesn’t crack, don’t over beat the filling and bake it in a water bath.

I got this recipe from a friend/neighbor Jennifer Labrum she made it for our cooking group...