Snickerdoodle Doodlebugs {mini snickerdoodles}

Do you know of anyone who doesn't like SNICKERDOODLES? I can't think of anyone. In fact, for most, they are a favorite! Maybe it is all the cinnamon and sugar...but I think I would like them even if I wasn't crazy about the taste of them...just because I love the NAME. Anyway, you are in for a real treat.

Last night my son walked in the door after work. He said, "Mom, the house smells sooo good and it isn't dinner." WHAT?????!! He quickly realized what he had said and quickly told his bff..."MY MOM MAKES THE BEST SNICKERDOODLES!" I didn't say a word and gave them snickerdoodles before dinner and AFTER dinner....because that is what Mommas are for, right?!



Snickerdoodles

Mix together:

1 cup butter, room temp

1 cup sugar

2 eggs

Stir together:

2 3/4 cups flour

1 tsp. cream of tartar

1 tsp. baking soda

¼ tsp. sea salt

Directions:

Roll into balls the size of walnuts.

Roll in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. {3 of each if you like a lot!}

Place 2 inches apart on ungreased baking sheet.

Bake until lightly browned…but still soft...DO NOT OVER BAKE...your dog wont even think of them as a treat!

These cookies puff up at first…then flatten out
Bake @ 400 for 8 to 10 min.


FOR DOODLEBUGS:

While cookies are still warm, use a small cookie cutter and place in middle of cookie. Press gently and you have a little doodlebug.




*SIMPLY FRUGAL: SAVE the Snickerdoodle crusts for ice cream. Let ice cream soften a bit. Add the cookie crumbs and stir. ENJOY. These crumbs can be added to homemade ice cream, too...right before you put the finished ice cream into the freezer to harden.




*SIMPLY ADORABLE: Using scrap paper, use your scallop punch and make a top and a bottom. Place doodlebug in the middle. Wrap with ribbon. Perfect for Santa to take home to Mrs. Claus.

*These darlings are great sweet treats for holidays and for party favors as well!
I love adding baby bells for baby showers!!!














Shared with: stone gable, newlyweds, pink saturday

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French Theme Week: Pots de Creme

Happy French Theme Week!

Since we haven't had a theme for awhile and I had promised a few of you another theme week...I thought it may be fun to do something a little bit different!

I always start missing Europe around this time of year! So, since a trip to Europe is not in the near future...we can all pretend in our own kitchens for the week!
Get out the pearls, the high heels, the candles and the nicest dishes you have...and don't forget the music, the wine goblets and the bright red lipstick! {Thank YOU, Julia!...not sure about the lipstick...anyway} BON APPETIT!


I feel like I have been in France for the day...surrounded by sweet confections, Creme Brulee and Pots de Creme.

Getting ready for parties is the best...the day before...as all the plans come together.

If you would like a decadent dessert...look no further than a box of pudding and 1 pint of whipping cream. That is it. I used one box of Trader Joe's dry chocolate pudding mix and added 1 pint of heavy whipping cream. I mixed it until it looked like mousse...then, I put it in a pastry bag and piped a bit into my "little pots". It made 8 servings. {Everybody else calls this chocolate mousse...except for me!}



For you foodies...I know the French make it like a custard in a water bath...but when you are short on time and need a little bang for your buck...this will do just fine!

Before serving, you will want to top them off with a tiny little swirl of white chocolate whipped cream {whipping cream made with a bit of white chocolate Torani syrup!} TAAA DAAA. Easy Peasy! If you want to make them a bit more Autumny, a tiny sprinkle of cinnamon sugar or nutmeg will make this beautifully decadent!!



Now, next time you are out shopping...don't forget to pick up your ingredients for this European dessert with a fancy name! A bit of cream is good for your complexion!

BTW...I timed this. It took three minutes to make and maybe three minutes to pipe it into the glasses! I'm sure it could take even less time, but I like to get the swirls just right!

Nothing sweeter than mini Pots de Creme...what do you think?
Mini canning jars make adorable little pots. Tie on a bit of burlap or twine to make it extra festive!



OH YOU HOO...If you are using a different box of pudding, just follow the directions for making pudding. Instead of using MILK, substitute whipping cream. I suggest heavy whipping cream. MERCI!

Post Edit: This seems to be a favorite! I have received more e-mails and requests for this recipe and I think it's because it is easy, gourmet-looking and CHOCOLATE! Perfect for showers, parties or just because!

Shared with:

Yvonne at Stone Gable

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Sweet Treat Saturday {Linky Party #6}

Welcome to Sweet Treat Saturday where you can link up and share anything that makes your Saturday extra sweet!





Cinnamon rolls are easy to make and they are inexpensive when you need something to feed a crowd or hungry teens! There are plenty of books to read and help online if you need a bit of help in understanding the basics of yeast breads.


I thought this was my Momma's basic recipe from years ago...turns out it was my twinsie's. OOPS! I changed it a bit so I could remember the measurements. It is simple and easy to memorize so you can make them on a whim...like late at night or at six in the morning when your child tip-toe's into your room and reminds you they signed up for class snacks and "everyone" wants cinnamon rolls! Hmmmm? Caleb and Laurissa! :)How can I say no? I can't!

Our friends loved to gather in our home...looking back, I am pretty sure they were drawn to my sweet Momma... and I am pretty sure her yummy cinnamon rolls might have had a little bit of something to do with it, too.

Who can resist the smell of cinnamon rolls baking on a chilly Autumn afternoon? It just says "WELCOME, come in, get warm and stay for awhile."


Oma’s Cinnamon Rolls {Sorry, Laur...they have been called that for so long...I can't change the name!} :)

{Oma's Cinnamon Rolls AKA Auntie Laura's Cinnamon Rolls adapted by Lisa...forget it!}

2 cups very warm water

1 Tbsp. yeast

1 Tbsp. organic sugar

1 Tbsp. kosher salt

1 Tbsp. oil

1 egg

6 cups flour

Directions:

*Add yeast, sugar, salt, and oil to water and let sit until yeast starts to bubble…about 5 minutes.

*Pour into bowl of stand mixer with dough hook.

*Add egg and flour.

*Mix until dough comes together into a ball.

*Let sit for about 5 minutes.

*Divide dough into two balls.

*Roll out on ROULPAT.

*Roll into rectangle. {About 19” long by about 11”}

*Spread dough with ¼ cup unsalted butter, room temp.

*Sprinkle with ½ cup organic sugar

*Sprinkle with cinnamon

*Sprinkle with ½ cup brown sugar

*Roll it up and pinch seam together

*Slice into even rounds

*Place in prepared pan. {You may use two 9 inch greased pie plates}

*Let sit covered for about 25 minutes or until dough is “puffy”.

*Bake at 350 for about 25 minutes.


Take out of oven. Let sit for a few minutes.
Frost and ENJOY!

I love cupcakes and especially the little papers, so I made my cinnamon rolls a bit smaller and then put them into the cupcake liners after they had cooled a bit!



You can also make a batch to keep and one to give away. Simply place a batch on a plate or leave them in the pie plate. Wrap the rolls with strong cellophane and tie it with ribbon or string. Thrift stores and garage sales have great prices on pie plates and single dinner plates. It is nice for the recipient to be able to keep it! We all know how long we can have dishes sitting around that need to be returned. :0




Dont Forget to grab a button

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BBQ Chicken Sliders {mini}

GIVEAWAY WINNER OF Sandy's book: THE RELUCTANT ENTERTAINER is...JO! Congratulations!


We are in complete denial that it is still not warm and sunshiney outside, so last night we had an indoor picnic and it was LOVERLY!

On the menu:

Apple juice {can't believe we ran out of LEMONADE!}

BBQ Chicken Sliders

Homemade potato wedges and seasoned fries

Baby pickles and hot peppers

Caesar salad

Orange slices

Chocolate chip cookies





Scott’s BBQ Chicken Sliders

6-9 boneless, skinless chicken breasts {soak in kosher salt water overnight. Rinse until water runs clear, and cut any extra fat off} You don't have to do this!

1 tsp. granulated garlic

1 tsp. onion flakes

2 Tbsp. Wrights Liquid Smoke

2 cups Prego Spaghetti sauce

1 cup Trader Joe's Bold & Smoky Kansas City Style BBQ Sauce {So good and no High Fructose Corn Syrup!}

1 tsp. sea salt

1/4 cup brown sugar

This is all you do: Seriously, do NOT make this complicated. Put all of the ingredients into the crock pot {No layering necessary, Kerri! }
Doesn’t matter how. No need to mix sauce or anything.
Just dump it all in and run your errands or mow the lawn…whatever.
Just be sure to cook on high for at least 6 hours. The longer it cooks, the BETTER.
Before serving, take two forks and pull it apart. You can even let it sit for awhile so that the chicken soaks up more of the sauce.
Serve on toasted mini hamburger buns.
Top with chopped onions and shredded Tillamook Shredded Cheese.

DIVINE!

Leftovers?

Make a sandwich:
Hoagie roll
leftover BBQ Chicken
Shredded carrots
cucumbers
jalapeno peppers...fresh or pickled...SO VERY GOOD...you may even want to make that for dinner and have the plain ones for leftovers.

Okay. Last thing. This chicken freezes really well. Just scoop cooled chicken into a large Ziploc. Freeze.

To serve: Place frozen BBQ chicken {or thawed} in crockpot on low and VOILA!
We took this to State last year for the basketball team and it worked perfectly. Just kept it in the cooler over ice and stuck it in the crockpot the next morning for the evening dinner. I made two batches and took two crockpots...

Shared with: women living well, comfy in the kitchen, tidy mom, our simple country life

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A Cupcake Bar

Today was a fun baking day! My hubby and I had the best day baking together. I love it when he helps me out, because he helps to keep my MESS under control. He is the neat freak and I am the slob when it comes to baking. I had powdered sugar flying as I whipped up the frostings and he had the batters in three clean bowls with NO trace of frosting on the sides!

After show-n-tell last month, we decided to try out a cupcake cafe my friend, Linda had told us about. After all, we were on vacation and in desperate need of lotsa sugar. OH!MY! We had gotten the cupcakes to go and ended up devouring them in the car before we even left the parking lot!

It was great because we got to choose what kind of frosting we wanted on our cupcakes. Brilliant idea, don't you think!

SOOOO, now that you have the scoop, I decided it would be fun to create a "CUPCAKE BAR" and I think you would love to do one, too.

All you need to do is to make a couple of different kind of cupcakes. Since my hubby was listening to his PANDORA MIX he made HOW DO YOU LIKE ME NOW VANILLA CUPCAKES and WILD WILD WEST BROWNIE CUPCAKES {he is a ball of energy let me tell ya!} while I made three different kinds of frosting.

If you want even more sugar...you can dip your frosted cupcakes into toppings. The bulk section of large grocery stores is a great place for finding cupcake toppings!

Each batch of frosting was put into a pastry bag and labeled.




We decided to make mini cupcakes, so that each guest can taste a variety without getting sick!



Here is a suggestion: These are available online or at JoAnns. Use your 50% off coupon and it will be less than buying individual bags and tips~


Photo Credit: Wilton Website

*This stand could hold ice cream cones, paper cones with carmel corn, party favors put into pasry bags, cotton candy...oh!my! I may need to save a coupon! :) Sorry I got off on the bunny trail!


If you wanted, you could also pre-pipe frosing into souffle cups for a bit less of a mess. I kinda think the messier the tastier! :}



GRADUATION PARTY: I think this would make for a fun graduation party dessert bar! By the time we were finished with all of the graduation parties last year, I could NOT look at one more cake for a long time after the last Open House. If I were hosting a party I would have friends make a couple of batches of the senior's favorite cupcake flavors and maybe delegate a few frosting flavors, a few toppings and enjoy the day with a fun spin on dessert!

One more thing: You could easily adjust your frosting flavors and embelishments to go with any holiday or celebration!



On second thought...they will both be a bit messy. :)


I think they are going to have a lot of fun mixing and matching, don't you!

Have a Happy Happy Friday!



Idea shared with: inspirational friday, pink saturday, sweet treats for a saturday, comfy in the kitchen, a bowl full of lemons, foodie friday, cupcake carnival

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Frosted Animal Crackers {custom colors}

Baby shower season is HERE! Can I tell you how many people we know right now who are expecting? Too many to count!

I think animal crackers make a perfect party favor, but who wants to serve pink and white cookies when your shower colors are yellow, blue or green? What about purple, orange or red? {I know they have seasonal animal crackers with different colors, but if you are like me and thinking six months ahead of time is impossible!}

Aside from color choices, I am not always thrilled with the ingredients...so here is what I came up with...make them yourself in whatever color or shade you would like. Mix and Match and have fun. The possibilities are endless.

Ingredients:

Organic animal crackers {Trader Joe's}

Candy melts or white chocolate...if you don't mind a bit lumpy and thick

Food coloring in whatever color your little heart desires!

SPRINKLES

Directions:

*Lay the lil critters on a cooling rack...top side up.




*Melt candy in microwave in small increments...as not to scorch it.

*Add food coloring and stir.

*Dip each animal cookie {top side down} into melted candy.

*Sprinkle with sprinkles...and freeze for quick set-up!







"Animal crackers, and cocoa to drink,

That is the finest of suppers, I think;

When I'm grown up and can have what I please

I think I shall always insist upon these."

By: Christopher Morley




Idea shared with: Moms Crazy Cooking, tidy mom, at the picket fence

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Easter Carrot Cake {mini}

Carrot Cake {with pumpkin}
Adapted from the Joy of Baking


Preheat oven to 350*
Prepare two round cake pans

Whisk together:

2 cups flour

1 tsp. baking soda

1 ½ tsp baking powder

1 ½ tsp. ground cinnamon


Beat together in stand mixer:

4 eggs

1 ½ cups organic sugar

2 tsp. pure vanilla extract

1 cup Libby’s plain pumpkin

¼ cup applesauce {I use Trader Joe’s Gravenstein without sugar}


Add dry ingredients to wet ingredients. Fold in 2 ¼ cups finely grated carrot.

Divide equally between the two cake pans. Bake for about 25 minutes or until toothpick inserted in the middle comes out clean.

*Remove from oven and let sit on wire rack for about 10 minutes. Invert on to wire rack. Let cool completely.


*Stack cakes on cake plate, frost and garnish with coconut and DIG IN!




I think ruffles are so feminine...this cake reminds me of the ruffled pants we would put over Rissy's tights...she just looked like a little bunny hopping {okay, crawling} around the floor with ruffles for her cotton ball tail! Here is to sweet baby girls with diapers and ruffles!! I'll have to think of something sweet for little boys...maybe a camo cake with bunnies and sling shots?

Happy Thursday!


linked to: Raising Homemakers, Women Living Well

Tidy Mom, Little Brick Ranch, Pink Saturdays, sweets for a saturday

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Chocolate Lava Cake {aka Chocolate Brownie Souffles}

,





Chocolate Espresso Lava Cake
Adapted from my friend Julie Hasson


Prepare 6 half pint, wide-mouth, mini canning jars

I always double this recipe...because they are great to have on hand to pass out to neighbors and friends! My hubby reminds me not to use the word "always"...but truly, I have never made a single batch...always made 12, honey!

Ingredients:

1 cup flour

¾ cup unsweetened Dutch-process cocoa powder

2 tsp. instant espresso powder {the jury is out…more friends like it when made with General Foods International Flavors Coffee Drink Mix…but…ONE.BIG.OLE.PROBLEM. WANNA guess? YEP. HFCS. NOT good for you. :}

1 ½ tsp. Rumford baking powder {Aluminum-Free}

1 cup unsalted butter, melted

1 cup organic sugar

1 cup light brown sugar, packed in tight

4 eggs…no soy flour this time

2 tsp. pure vanilla extract

½ tsp. pure almond extract

1 cup semisweet chocolate chips OR 1 cup chopped Resse’s Peanut Butter cups {EVERYBODY”S FAVORITE!!}

*chocolate syrup

*homemade ice cream

Directions:

*In a medium bowl, sift flour, cocoa powder, espresso powder and baking powder all together. Set aside.

*In a large bowl, whisk together melted butter and sugars until it is all blended.
Add in eggs and whisk away. Add in extracts. Mix all ingredients together.

*Spoon about 2/3 of a cup into prepared half-pint mini canning jars {I squeeeel…because they are so a.dor.able!}

*Top each with chocolate chips or whatever you want that will melt!!! Press chips into batter with the back of a spoon. Cover and let chill overnight…or at least for an hour.

*Preheat oven to 350*. Let jars sit out at room temp for about five minutes to avoid cracked glass!!!

*Bake uncovered for 30 minutes. DO NOT BE TEMPTED TO KEEP BAKING THEM. They will be runny. Let cool for about 5 minutes and top with HOMEMADE ice cream and Organic Midnight MOO Chocolate Syrup {Trader Joe’s}

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Tostada Tartlettes {mini pies}

Does anybody know the difference between pies and tartlettes? I could have looked it up, but ignorance is BLISS!

Taco pie simply does NOT sound near as tantalizing as tostada tartlettes. What do you think?

I forgot about these tempting little treats until a wedding reception this weekend. How yummy and fun to make. Aside from the fact of how cute they are, they are super dee duper easy.

Ingredients:

Pie dough tartlettes made or store bought {I used Trader Joe's pie dough and cookie cutters and a tart tray}

Refried black beans...{I whip mine}

Finely shredded Romaine lettuce, and I do mean as fine as possible...so prissy looking

Shredded Tillamook Cheddar Cheese

Trader Joe's Corn and Chile Salsa {Goodness Gracious! Don't skimp on this}

Directions:

Place beans in bottom of prepared and ready-to-eat tartlettes.

Layer the rest of the ingredients into "pie shell"

Serve at room temp. Be kind and share.

Happy Happy Wednesday!







Shared with:  comfy in the kitchen, stone gable, foodie friday

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Paper Cake Stand

Hope everybody has had a great weekend! Maybe some of you are fortunate enough to have Monday off, too!

I promise I will give the sweets a break and I will be done with pink and cake stands for a bit {hopefully!} :}

Anyhoo, I just wanted to give you one last easy peasy idea for a quick, inexpensive cake stand.

This is all you will need:

1 paper plate

1 paper or styrofoam cup {Kim suggested wrapping the cup with scrapbook paper}

glue stick

Just glue the bottom of the cup to the bottom of the plate and VOILA...you have a fun cake stand to give away with cupcakes, pies, muffins or anything else that deserves to be on a pedestal...like BUTTERMILK or Old-Fashioned Donuts! Or a mini birthday cake!


Happy Cake Stand Making!

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pink saturday

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Mini Crepes and Whipped Cream

This would be a fun dessert, don't you think?

All you need to do is make up your crepes using a favorite recipe.

Use a scalloped cookie cutter {available at Sur la Table} and cut out rounds.

Dice {teeny tiny} fresh strawberries and coat with a bit 'o sugar and lemon juice.

Fill crepes with berries.

Serve crepes with a small dish of whipped cream.

Don't forget to sprinkle powdered sugar on top of rolled crepes before serving. It's like a dusting of snow!! Speaking of...we had a dusting of beautiful snow this morning!

Happy Wednesday!


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stonegable

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A Valentine Lunch

Happy Valentine's Day! I love Valentine's Day so much. I know every day should be Valentine's Day...and it IS...but it is fun to have one day set apart to have a little bit of extra fun.

I still get Valentine's from my Momma and I will never grow out of loving them.

Tonight, she is bringing homemade chili to us. YUMMY. We will have it for dinner tomorrow, though...since the menu is already in place for tonight. BUT, since the bathroom is still a mess and it seems the house is cluttered with tools, it will be so nice to have a homemade dinner two nights in a row! :)

What do you enjoy most about Valentine's Day? Do you have a tradition?

Well, this is short and sweet and to the point, since my hubby will be back from Home Depot soon.

It isn't every Valentine's Day that he is home, but he is this year and I am A VERY HAPPY WIFE!

Happy Monday!

For a fun lunch:

Ice COLD MILK

A PB & J sandwich drenched with homemade jam

Cold APPLE SLICES...leave room for a YUMMY.YUMMY.DINNER, RIGHT? Don't forget to cut the sandwiches out with a heart-shaped cookie cutter!



Shared with: Comfy in the kitchen

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MINI SWEETEA PIES and LOLLIPOP SWEETEA PIES

Okay. We are NOT talking bathrooms today and we are also NOT talking about my messy house OR laundry day on Friday and Today.

We are talking about the much-overlooked pie. In my opinion, cupcakes have taken over and they need to share the spotlight...just a bit. I love cupcakes, but sweet pies are equally as adorable and yummy...and there is way way more to a pie than chocolate cream and lemon meringue.

So, if the word "pie" paints an I LOVE LUCY episode in your mind, not to worry! You only need four or five ingredients. And no need to surf the net for the perfect pie crust recipe, either. Aren't you excited?

I am also listing this under Simply Frugal, because you get alotta bang for your buck. With the price of butter and the fact that water prices just went up, this is more economical to buy. {Not sure about you, but my kitchen looks like a tornado hit by the time I am done making my own dough. OKAY! Done justifying store-bought versus homemade! {Homemade is still best...in most cases!}

This is what you need:

1 box of Trader Joe's Pie Crust {It is truly as flaky and yummy as good homemade dough should be if you have figured it out...I think I am DONE trying!}

Favorite jam

1 egg for Lollipop Sweetea Pies

Vanilla ice cream or whipped cream or BOTH

Directions for Sweetea Pies:

Cut small rounds using a cookie cutter {I used Demarle Products}

Place into mini pie pan

Fill almost to the tippy top with jam.

I baked mine at 450* for 12 minutes...and they did not burn.

Embellish with small scoop o' ice cream and top with whipped cream!

For Sweetea Pies on a Stick:

I used a small heart-shaped cookie cutter and cut out dough hearts {I rolled the dough out just a bit.

Then place a tiny bit of jam in the center.

Place another heart on top.

Using the tines of a fork crimp the edges

Brush with a tad bit of beaten egg {I dusted mine with coarse sugar, because it sparkles!}

Place lollipop stick up through the bottom and bake @450* for about 7 minutes or until baked and golden. THIS is just a suggestion. My hubby would die if he knew I was suggesting anybody be putting paper into a HOT OVEN. I need to experiment on the next batch with insering the lollipop sticks after they have been baked.

Enjoy!

For gifting:

Place mini sweetea pies into cupcake liners. Place into Cash and Carry Bio Box. Use baker's twine to tie around the box and don't forget a card!

You may include a small pint of vanilla ice cream.


REASON FOR THEIR NAME: This time it is not a spelling error. Sweetea is spelled with an "ea" because they are just the right size to be enjoyed with a cup of tea! :) No need to diet...everything in moderation, right? SOOOO, you can have your pie and eat it too!

SHORT ON TIME? Forget about the sticks and enjoy cookeas. YEAP! Little bites of yumminess that tastes just like a pie!

Happy Monday!

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Rice Krispy Lollipops, A Reminder, and a Feature

Do you ever get tired of the same 'ole thing? I don't know how anybody could get tired of Rice Krispie's Treats, but I wanted to make them kinda fun for Caleb and come up with a new teist for an old favorite for Valentine's Day.

This is what I did:

Follow directions on box of rice Krispies for treats.

Once they have cooled in the 9x13 pan, use a small heart-shaped cookie cutter to press out hearts.

Dip hearts into pink-colored, melted white chocolate and sprinkle with sprinkles.

Insert a lollipop stick.

Let chocolate harden and cover with a mini cellophane bag.

Tie with a ribbon and add a teeny tiny Valentine card.

Give to all your sweetie pies.




on the homefront: The bathroom remodel is going great. I picked up the tile and was pleasantly surprised by all the help from Home Depot. They were so helpful. They even loaded it all up for me.

Caleb took his driving permit this morning and passed it on his very first try! I am so proud...although that means he is that much closer to being independant. I wont even talk about that now.

I have to admit I really miss the Valentine parties the children used to have at school. I LOVED helping. SO, aside from finishing the organizing of the craft closets today, I made Valentine Mini Rice Krispy Lollipops to celebrate the young man and his permit! Oh.what.a.day!
Please don't forget about our Sweet Treat Saturday Linky Party...starting tomorrow.

Last Saturday, I promised I would feature a Sweet Treat from the Linky Party. I would have chosen them all, but my decisive hubby picked Italian Stuffed Jalapenos


I know he picked it because it has meat and because he thought it would be a perfect appetizer for Super Bowl Sunday! Thank you, Brenda for the great idea!



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Custom-Made Cake Stand

Let's chat about cake stands. First off, do you refer to these beauties as a cake stand or a cake plate? Anyhoo, either way, I love them. My mom has a picture of my twinsie and I blowing out our first birthday candles on a cake sitting on the most gorgeous cake stand. It was a wedding gift and she still uses it.

A while back, I was at Home Goods and found mini cake stands on clearance for $4.99 {I think...or $5.99}. What a great gift idea. First off, every birthday girl NEEDS a cake stand and everybody needs a birthday cake or mini cupcake in their very favorite flavor, of course!

So, after you have made your cake or mini cupcakes {no excuses ladies, TRADER JOE'S sells the best box cake mixes, ever. All you need to do is pour, add, and mix! OH, and BAKE!} you get to embellish away.

*Take your cake stand and GLUE GUN {I use lo temp} a paper birthday plate to the top.

*Place a BIO BOX {CASH AND CARRY} with six mini cupcakes nestled inside with fun paper cups. Tie it up with a thick ribbon and place it on top of your custom-cake stand.

This may be custom-made for any celebration...graduation, new baby, wedding, new job etc. DON'T forget the birthday candles if it is a birthday gift. It will just be the icing on the cake.

Your recipient will have the flair of fun paper goods along with the cake plate that will always remind them of their special occasion!

Cupcakes may be frosted and kept frozen if you want to keep them on hand for a quick grab and go gift. If you don't want to mess with a cake, brownies are a great thing to keep frozen as well.

Happy celebrating and Happy Thursday!

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Pots de Creme {with Trader Joe's Pudding Mix}

I feel like I have been in France for the day...surrounded by sweet confections, Creme Brulee and Pots de Creme.

Getting ready for parties is the best...the day before...as all the plans come together.

If you would like a decadent dessert...look no further than a box of pudding and 1 pint of whipping cream. That is it. I used one box of Trader Joe's dry chocolate pudding mix and added 1 pint of heavy whipping cream. I mixed it until it looked like mousse...I put it in a pastry bag and piped a bit into my "little pots". It made 8 servings. {Everybody else calls this chocolate mousse...except for me!}

For you foodies...I know the French made {make} it like a custard in a water bath...but when you are short on time and need a little bang for your buck...this will do just fine.

Tomorrow night before the birthday party, I will top them off with a tiny little swirl of white chocolate whipped cream {whipping cream made with a bit of white chocolate Torani syrup!} TAAA DAAA. Easy Peasy!

Now, next time you are out shopping...don't forget to pick up your ingredients for this European dessert with a fancy name! A bit of cream is good for your complexion!

BTW...I timed this. It took three minutes to make and maybe three minutes to pipe it into the glasses! It may take most people 5 minutes, but I like to get the swirls just right!

Nothing sweeter than mini pots de creme...what do you think?

Post Edit: This seems to be a favorite! I have received more e-mails and requests for this recipe and I think it's because it is easy, gourmet-looking and CHOCOLATE! Perfect for showers, parties or just because!

*********PLEASE READ: If you are using a different box of pudding, just follow the directions for making pudding. Instead of using MILK, substitute whipping cream. I suggest heavy whipping cream.

Happy Thursday!

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pink saturday, tempt my tummy, at the picket fence, stuff and nonsense, comfy in the kitchen

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