All posts tagged Baking
For the Fall Harvest Festival at the short ones school I made caramel leaf cupcakes. I thought the kids would be a bit pickier so I made both chocolate and vanilla cupcakes. I was wrong they just devoured without taking flavor into account for a second. The frosting was butter-cream, tinted orange and flavored with almond.
The topper was thin caramel sheets cut on my Cricut Cake, using the leaf shape on the Cake Basics cartridge. set the design up multiple times on my Gypsy and then just laid down sheets of the caramel you can buy for caramel apples and let it cut.
After I had all of the leaves cut out I just bent them over, sort of in half by hand and them placed them on top of the frosted cupcakes.
I made Pilgrim hat cookies as a test run for Thanksgiving. I am going to make them the day of Thanks for those who do not want pie. This would be a fun project to get the kids involved with too.
To get the recipe and full how to jump on over to my piece at Phoenix New Times Chow Bella: Pilgrim Cookie
When I write for the New Times Chow Bella as the Thrifty Maker I like to write about all things that have value and saves some bucks. Right now grapes are in season. Most supermarkets carry them year-round, but peak growing season in North America is July to December. The thinking was to buy grapes while they are in season and the least expensive before the cold blustery days of the desert winter arrives.
So the search was on for a unique recipe to cook grapes as an alternative to popping them in the mouth raw.
The recipe for grape pie was made in honor of the Chow Bella Pie Social happening this weekend. It tasted fine but was really like a jam inside pie crust, very sweet and a little runny. The staff at Chow Bella all felt it should have been made with a peanut butter pie crust and served like a PB and J. Next time. Well there may not be a next time since this wasn’t exactly a hit but hey — sharing failures is good, too.
If you would like the recipe jump on over to the Phoenix New Times Chow Bella: Grape Pie
It’s time to start thinking about what to serve the trick-or-treaters in your house before they head out to fill their bags with the sugar. This recipe allows everyone to get involved and will tempt the taste buds of the junior set right along with the more senior members of the house.
For the recipe jump on over to the Phoenix New Times Chow Bella:Â Â Jack O’Lantern Cheeseburger Pie
I love cupcakes – but really who doesn’t? I had a special day with my daughter and we worked on Halloween cupcakes together. I tried to snap pictures before they were quickly gobbled up. All were made using Butter crème icing and a Standard White Cake. These are some of the outcome.
Bad Kitty
This cupcake was made by cutting the cat out of black fondant on the Cricut Cake using the Happy Hauntings Cartridge. Around the cat I scattered candy bones. It is frosted in white butter creme icing.
Mummy
This cupcake, The Mummy, is made by using a flat 406 frosting tip with white butter creme icing in a bag, piped on over top of gummy eye balls.
Orange Hairy Cyclops
This cyclops cupcake is made by frosting it first in white butter creme icing. Next adding on a gummy eye ball. Finally dyeing shredded coconut orange and adding it on top of the frosting.
Creepy Creature
This creepy cupcake is made by frosting it first in white butter creme icing. Next, I added sour patch strings for the hair, black licorice for the eyes, white frosting for the whites of the eyes and a gummy candy mouth.
Witches Brew
This cupcake was made by cutting the witches cauldron out of black fondant on the Cricut Cake using the Happy Hauntings Cartridge. At the opening of the cauldron, I inserted green sour patch candies . It is frosted in white butter creme icing.
Toxic Octopus
This cupcake is frosted in white butter creme icing. Next I added eight, blue sour patch candy strings for tentacles. On top of the eight legs I plopped a full sized marshmallow that I decorated with gummy candy and black licorice.
Cute Pumpkin
This cupcake is first frosted in white butter creme icing. Next, I dyed shredded coconut bright orange and adding it on top of the frosting. Finally I added in a green sour patch candy string as the pumpkin stem.
