by Dana Patterson on Jul 16, 2014
I always try making my kids some kind of cake. I usually google some things and they pick it out. Sometimes I steer them into “something that looks cooler and maybe a lot easier” type cake. My daughter picked this out and surprisingly it was SOOOOOOO easy and so adorable!
I found the image through Pinterest, but it wasn’t linked to anything, therefore I am not able to give credit for this cute cake idea.
What ya need is:
Cake box of your choice and ingredients listed.
30ish jelly bellys.
One container chocolate icing.
One container pink icing (or white icing dyed pink)
Stem (green candy)
Tiny bit of icing dyed red
Here are my step by steps:
1. Bake your cupcakes according to package and arrange 20 of them like this:
2. I started icing with just regular old chocolate icing. I did use a circular tip just because I wanted the outside of the cupcake to be even with icing. Some people may be good enough to do it with a knife. Then, I just used a butter knife to smooth it out.
3. Using the same circular tip, do the lines on the bottom of the cone!
4. Then you icing the pink the same way and put some jelly belly’s on it!
5. Lastly, you do the top (the cherry) red. And bam, you’re done.
I think this cake cost about $6 to make! I think it is so adorable!
Oh yeah, the ice cream theme is awesome too. Amazon has two cute things that you can use as favors! They have ice cream dishes and the fun cone popper thingy! Happy Party Planning!
by Jamie Hinckley on Jul 01, 2014
Summer time means eating lots of different fruits and vegetables. I LOVE eating spaghetti squash and have been trying all the different ways to eat it.
This is my all time favorite way to eat spaghetti squash! Sooooooo yummy! Everything tastes better with bacon! Ha!
Large spaghetti squash
Bacon (cooked and crumbled)
2 TB butter
Salt and Pepper
To cook the spaghetti squash, cut it in half and scrape all the seeds out. Then put the two halves face up on a cookie sheet. Add a TB of butter to each half and give it a little salt and pepper. Bake at 375 degrees for 40 -45 min. Let it cook for minute or two and shred with fork.
Top with crumbled bacon, diced tomatoes, and fresh basil.
by Jamie Hinckley on May 11, 2014
I have this favorite brisket recipe I love making. The problem is, it always leaves us with a ton of left overs! I often like to make it when I am cooking dinner for a new neighbor or a friend who just had a baby. It easily feeds two families.
This time I tried something different. I made chili out of it! I was inspired by this recipe from epicurious.com, but ended doing my own things since I didn’t have all of the other items needed for their recipe. Plus, it just doesn’t feel like chili to me without some beans in it!
I feel like the butternut squash really made the chili! It was delicious! I will be making this again probably every time we have left over brisket!
Butternut Squash Brisket Chili
Author: Jamie Hinckley
Recipe type: Crockpot
- Beef Brisket (cooked cut into small chunks)
- 1 can black beans (rinsed and drained)
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 large onion (diced)
- 1 butternut squash (peeled, seeded, and cut into cubes)
- 2 tb chili powder
- 1 tb cumin
- 1 tb minced garlic
- Throw all of the above ingredients into the crockpot and stir it a bit. Cook on low for 4- 6 hours. Yummy!
by Jamie Hinckley on Mar 22, 2014
I saw this cake Allrecipes magazine. Its pretty cute and easy to make. I had some out of town company come for a few days so I made this for dessert for everyone. The kids loved the M&M’s on it.
Sorry about the cell phone shot. My camera battery wasn’t charged and the kids couldn’t wait any longer to eat the cake!
I used M&M’s on the sides (took 1.5 bags), marshmallow easter candy on the top, and coconut flakes mixed with a little water and green food coloring to look like Easter grass. I also cut a small round piece out of the top to fill with the “easter grass.”
The handle is just rolled up tinfoil wrapped with some ribbon.
by Jamie Hinckley on Jan 30, 2014
I recently made this monkey cake for a special 2 year old in my life. She loves monkey’s and is constantly singing “No More Monkey’s Jumping On the Bed.” It was pretty time consuming making all the stars for the fur, but it turned out awesome!
I researched lots of different monkey cakes, but in the end I used this one from My Daily SAHM Life as my model. I know I could have just ordered the monkey cake pan, but who wants to pay for a pan you will probably never use again???
I used 2 cake mix boxes and made 4 round cakes. I used Wilton’s buttercream icing and Wilton’s food colorings to get the desired colors.
1. Make 4 rounds cakes. Take them out of their cake pans, wrap them in nonstick tinfoil or parchment paper and stick them in the freezer.
2. Using construction paper, cut out your pattern. I numbered each piece so I knew which cake I would cut it from to make sure all the pieces fit.
3. Once your cake is good and frozen, use your paper pattern to cut the cakes into their shapes. Freeze the parts until you are ready to start frosting.
4. Do a thin crumb coat frist. Once the crumb coat is dry you can start frosting! I used a basic star tip.
5. The tail is made from Tootsie Rolls. Just heat them in the microwave for a few seconds then mold them how you want.
by Jamie Hinckley on Nov 14, 2013
I made these delicious cupcakes for my baby brother’s birthday. I say baby brother since he is the youngest of us 7 kids, but he actually just turned 22. :) Once the baby brother, always the baby brother!
He is so much the cool bachelor that I can only lure him to hang out with us with delicious goodness! I found this simple recipe at keyingredient.com and made these awesome oreo cupcakes. Then I texted a picture of them to my little brother and he came over within the hour with a couple of his buddies.
Works every time!
Delicious Oreo Cupcakes!
- 1 package of regular oreos
- 1 package of mini oreos
- 1 box of your favorite chocolate cake mix
- 8 ounce cube of cream cheese at room temperature
- 1 stick of butter
- 3¾ cups of powdered sugar
- 1 tsp vanilla
- Pre heat oven to 350 degrees. Mix cupcake batter according to directions on the box. Take ½ of the regular oreos and crumble them into your cake batter. Fill cupcake liners in cupcake pan with the batter and bake for 15 minutes.
- For the frosting: Mix the butter and cream cheese together. Add vanilla and slowly stir in powdered sugar. Crumble the rest of the oreos and mix them in. I used a blender for this. Use your favorite cupcake icing tip to frost cupcakes once they have cooled and decorate them with the mini oreos.
by Dana Patterson on Nov 09, 2013
I grew up with Little Debbie cakes and pies. My mom would let me get one box per week for my lunch box. Most of the time I chose oatmeal cream pies (nutty buddy’s and swiss cake rolls are pretty dang good too!). I recently came across this recipe on Pinterest, so I thought I would try them and I loved them. The icing, especially, was amazing.
I also added a little orange sprinkles for our Halloween dessert!
All you need for the cookie part is:
- 1 1/4 c. butter, softened
- 1 c. brown sugar
- 1/2 c. white sugar
- 1 1/2 c. flour (I was advised to use closer to 2 cups, so I did)
- 3 c. oats
- 1 egg
- 2 tsp. vanilla
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
For the cookies:
Cream butter and sugars in mixer. Meanwhile mix dry ingredients together. Add eggs and vanilla to butter mixture. Cream. Add dry mixture to butter mixture. Drop by rounded spoonfuls onto a parchment lined cookie sheet. Bake at 375 for 10 minutes. Let cool on pan before removing (so they don’t crack).
For the icing, you need:
- 1/2 c. butter
- 2 c. powdered sugar
- 1-2 Tbsp. heavy cream (I didn’t have cream so I used milk)
- 4-5 Tbsp. shortening** (This wasn’t part of the original recipe but it needed something to taste lighter and fluffier. This was the perfect trick. Made it taste more like cream filling and less like a buttercream frosting.) Thanks for the advice, Shan-made!
- I also added 1 tsp. of vanilla
For the icing:
Cream all ingredients together until frosting is a light and whipped consistency.
Frost insides of cookies once completely cool!
This was a great ending to our perfect Halloween night!
by Dana Patterson on Oct 12, 2013
Yep, 2 ingredients. Can’t get any easier than that! We had husband’s parents over a couple of weekends ago and I made these with some chili. I really couldn’t believe how good they were!
All you need is:
1 box of spice cake and 1 can of pumpkin (make sure it’s only pumpkin)
All you have to do is mix these two ingredients together with a mixer and pour into a muffin tin (you can use cupcake wrappers or spray the pan).
Cook for 18-20 minutes on 350.
This made 11 muffins for me, but you could easily stretch it to 12 (two little girls each ate one before they got to the plate)!
These were delicious and a great side. They could even be used as a breakfast muffin!
by Dana Patterson on Sep 29, 2013
Husband has always loved seven layer bars. It’s kind of a bittersweet when we make delicious desserts (so good to the mouth, so bad to the hips). His parents were coming into town so I thought it would be a perfect and delicious dessert that my four year old could help with. Well, she ended up doing 90% of it and had so much fun!
I got the recipe here.
Here’s what ya need:
1/2 cup unsalted butter (1 stick)
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips (I used white chocolate chips instead)
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut
All you do is:
- Preheat oven to 350 degrees F (180 degrees C).
- Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
- Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
- Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.
Try them with your kids, they will love feeling like they are a baker! I had a lot of fun too!
by Jamie Hinckley on Sep 19, 2013
I love brownies! They are way yummier than cake! I am always trying new recipes that use brownies instead of cake!
I was browsing one of my favorite food blogger sites, The Girl Who Ate Everything, and came across these delicious brownie cupcakes! She might be a genius! The brownies paired with peanut butter frosting sounded way to good not to try!
We are big brownie fans at my house, and if you can believe it, I didn’t even get one bite of these brownies! My family gobbled them all up before I got one! I am pretty sure my husband had three of them himself!
So yes, try these!
They are perfect! Be careful with your cook time though. If you over cook them they will harden and be difficult to get out of the cupcake wrappers.
Peanut Butter Brownie Cupcakes!
- 1 box of your favorite brownie mix
- Mini Reeses PB cups
- ½ cup butter, softened
- 1 cup creamy peanut butter
- 3 Tb milk
- 2 cups confectioners’ sugar
- Preheat over to 350 degrees. Make brownie mix according to directions. Fill a cupcake pan with cupcake liners and fill cupcakes ¾ full with brownie mix. Bake the brownies for 14 – 18 minutes. (I would stay closer to 14minutes). I also like to put a couple mini Reeses PB cups pushed into each cupcake before baking.
- To make the frosting first mix the butter and peanut butter together. Slowly mix in confectioners’ sugar. Add one tablespoon at a time of milk and mix until you have your desired thickness. Beat for three minutes to make the frosting nice and fluffy. Add mini PB cups to the top of each cup cake.
See all the mini Reeses PB cups in there! So yummy!