Wednesday, December 29, 2010

New Blogs for your Appetites Pleasure

I updated the list of other sweet blogs I follow over to the right.  I took away a couple that I never look at anymore.  And added a few new great ones that I really enjoy.  Two of them, The Sister's Cafe and Coleen's Recipes have great no frills recipes that are completely doable. 
The Pioneer Woman is very popular in the baking blogging world and some of you probably already discovered her.  I really enjoy reading her posts and her food looks amazing.  Although in the year that I have been reading her I've only tried a few of her recipes.  Hmm...not sure why.  I think that it may be that her 'everyday' recipes are just different than my style of 'everyday' recipes.  But the ones I did try were yummy. 
The last one I added is Our Best Bites.  I consider this one a belated Christmas present to you all.  I love them!  Along with Mel's Kitchen, this one is one of my favorites to check for new and terrific recipes.  They never disappoint.  I'v tried so many of their recipes, from dinners to desserts and have loved them all. 
I hope you enjoy all the wonderful new sites and recipes!  Get Baking!

Monday, December 20, 2010

Caramel and Fudge

Need a couple more ideas for sweet and chocolatey Christmas treats?
Caramel is definitely a perfect choice for Christmas candy.  You can find the recipe HERE

And don't forget Grandma's creamy delicious fudge.  The recipe is over HERE.

Saturday, December 18, 2010

Pretzel Candy

 Im guessing that most of you have either made these yourself or at least eaten them, so this is no revolutionary idea.  But, I found that I LOVE this candy!  And although it is delicious, the real reason I love them is because my little babes can make them COMPLETELY by themselves (except for putting them in and taking them out of the oven.)  They LOVE that they can bake all by themselves, and I love that they CAN'T mess them up!  Yes, Im a little controlling in the kitchen! 
A great recipe to either do with your kids or have them do if you need them out of your hair for a few minutes!
Heres how it went down:
*First the babes unwrapped all the kisses (or rolos, or any number of flavored kisses, we did the caramel kisses last time)
*Then they had to sort out the green and red m&ms because I forgot to buy the holiday ones
*Next came placing a round "wreath" pretzel on a cookie sheet, we put them on parchment paper, but Im not totally sure that was necessary. 
*Then they placed a kiss in the middle of each pretzel.
*This went in the oven for a couple min. (recipes vary- I think the first time we did it I had the oven at maybe 200 degrees and it took 3-4 min.  The next time I had the oven at 250 degrees and it only took about a min.)  Basically you just want the chocolate soft and shiny, but you dont want it to lose its shape.  You can take it out of the oven and push an m&m in to test how soft it is.
*Push an m&m into the middle of each kiss and press down gently so that the chocolate smooshes to touch the pretzel all around.
*Allow to cool completely

Friday, December 17, 2010

Peanut Butter Creams

We are only a week away from Christmas and I havent even posted one Christmas treat yet!  High time to change that!  And what better one to offer up than this one, Peanut Butter Creams.  My family has been eating these delicious little squares for years!  They are a favorite of my sister and I and are a Christmas must for us!  They are basically chocolate dipped peanut butter balls, but with half the hassle.  In fact my little bug did half the work this year and loved it.

Peanut Butter Creams

4 c. (1 lb.) powdered sugar
1 1/2 c. creamy peanut butter
1/3 c. milk
1/4 c. honey
1/2 tsp. salt
1 tsp. vanilla
3/4 c. chocolate chips

*Combine all the ingredients except for the chocolate chips.  Mix by hand or with a mixer until combined.  Remove from the bowl and knead until smooth. (Optional, but little Bug thought it was great fun!).  Press into a 9 inch square pan.
*Melt chocolate chips and spread over top of peanut butter base.  Let cool and cut into small squares. 

Sunday, November 14, 2010

Ariel Birthday Cake

My Little Bug turned 4 yesterday and her birthday request was for an Ariel Cake.  I had a lot of fun making this one.  The cake and frosting itself were simple enough, but the characters are another story.  I made them all out of chocolate, including the fish and sea stars.  It took me hours, plus I had to make them twice since I broke Sebastian while drawing on his face and my Little Monkey splashed goldfish water all over Ariel and Flounder while they were drying!  Hey, she was probably just trying to make them taste authentic, fishy and all! :) 
Normally I pipe the chocolate and its really quite easy, but this chocolate was wierd and gloppy and there was no way it was going to pipe.  I didnt have time to run to the store for more chocolate since its about an 1 1/2 drive, so I dipped a toothpick in it and away I went!  Crazy, maybe, but hey, it worked!  And actually wasnt so bad.  And I had one happy birthday girl!

Saturday, October 30, 2010

Oreo Jack-o-Lanterns

(Sorry in advance for the horrible pictures, they were all done in haste, especially the last ones as I was trying to snap one before any more disappeared)
 My brother brought his 4 kids over for dinner, fun and trick or treating.  We had a jack-o-lantern pizza, monster juice (kool-aid with pop rocks poured into each individual cup- it was fun and really noisy!), dessert with bugs in it (an applesauce dessert with raisin in it- my youngest niece, she's 3, didnt want any because she thought the "bugs" were real:)  And these jack-o-lantern oreos that the kids decorated. 
 I had dipped the oreos (I used double stuf) in orange chocolate candy melts the night before and put the chocolate dipped pretzel stem on.  So they were all ready to be turned into super cute jack-o-lanterns.  I thought the kids did a great job and they really seemed to have a lot of fun.  They were a hit!

Thursday, October 28, 2010

Monster Cupcakes

The little babes and I attempted some monster cupcakes this week.  They definitly didn't turn out nearly as cute, or well done, as the ones in the magazine, but we had fun making them.  I was surprised and pleased with how much the girls were able to help with the whole process.  Although my Monkey was was more interested in eating all the "monster parts" than assembling them!
 You can find the instructions on the taste of home website, here.

This cute little purple guy was our favorite.

Thursday, October 14, 2010

Caramel Chex Mix

Of course apples are the star of fall, but I think that caramel and fall make a pretty good match as well.  I make this mix all times of the year, but it wasnt until this fall that I realized how appropriate it seemed.  This mix would make a great addition to any party.  You could even "match" the holiday or your party by using particular m&m colors.  It has been likened to cracker jacks (which btw you could sub the chex for popcorn) and is pretty delicious.
   
Caramel Chex Mix

9 c. chex cereal (or popcorn)
1 c. peanuts (optional)
1 c. brown sugar
1/2 c. butter
1/2 c. light corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
3 c. of mix in's, such as chocolate chips, m&ms, raisins, etc (I just eyeball it and throw some in until it looks good, I doubt its ever 3 cups)

*In a large baking pan, I usually use one of those big foil roaster pans, combine the chex and peanuts
*In a medium saucepan bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring frequently.  Boil over medium heat, without stirring, for 5 min.
*Remove from heat and add the vanilla and then the baking soda (from frustrating experience, it seems to be important to add the vanilla before adding the baking soda.  Wierd things happened and made it unusuable!)
*Pour the caramel mixture over the chex and stir to coat, but dont stress about getting it even, it will even out as it spends time in the oven.
*Bake in a 250 degree oven for 1 hour, stirring every 15 min.
*Pour it out onto a large piece of wax paper and break it apart as it cools.
*When it has cooled completely add your mix ins

Tuesday, October 5, 2010

Butter and Rye Bread

The babes and I made butter yesterday.  It was a lot of fun.  We had gotten a "theme" box from the library, our theme being - The Farm- and we have been having so much fun with it.  It came with many supplies, but also an idea sheet for all the different subjects in school, like math, art, music, etc.  Of course my girls are pretty young, so we have kept it basic, doing a lot of counting, color sorting, singing (with an old Mac Donald puppet) and crafts.  One idea was to make butter.  The paper under the butter is one of the crafts we did.  They practiced their cutting and glueing skills by cutting out cow spots.  Besides the butter, I think my favorite craft so far was making a pink pig and then smearing brown finger paint "mud" all over him- the girls loved that!
Of course the bulk of the butter making shaking was left to me, but the girls had fun taking their turns at shaking up some butter.  We made some rye bread to smear our butter on.  Yum!!
Butter

Find a plastic jar with a screw top lid (I used a peanut butter container).  Wash a marble and put that in the jar.  Fill the jar about half way full of whipping cream.  (I threw a couple pinches of salt in since we usually buy salted butter)  Start shaking.  Keep shaking until the cream separates  into grains of butter and buttermilk.  Continue shaking until the butter solidifies.  Pour off the buttermilk.

German Dark Rye Bread (from the Hodgson Mill rye flour bag)

This bread was fine, but we thought it didnt have as much flavor as another rye bread I had made a couple weeks ago.  I had made that one in the bread machine since I felt a migraine coming on, so when I try it by hand I will post it.

3 1/2 cups rye flour
2 1/2 - 3 1/2 cups all purpose or bread flour
2 Tbsp. vital wheat gluten (I didnt use)
2 pkgs active dry yeast (1 pkg= 2 1/4 tsp)
2 cups warm water, 110*
1/4 cup brown sugar
1/4 cup molasses
3 Tbsp. cocoa powder
2 tsp salt
1/4 cup butter, melted

*Put the warm water in a large bowl and add the brown sugar and yeast.  Allow it to sit and proof 5-10 min. 
*Add the molasses, rye flour, vital wheat gluten and cocoa.  Mix well and allow to sit for 10 min. 
*Mix in the melted butter and salt, then 1 cup of the all purpose flour. 
*Knead in enough of the rest of the flour to make a soft dough.  Knead for about 8-10 min.  Place the dough in a greased bowl, turning to coat, cover and allow to rise about an hour, until doubled. 
*Divide your dough into two pieces, gently press out any air bubbles then shape into loaves and place in 2 greased loaf pans.  Allow to rise about an hour, until doubled.
*Bake at 400* 25-28 min.  Remove from pans immediately and cool on a wire rack.

Saturday, September 25, 2010

Birthday Cakes

Remember the baby shower cakes I posted a couple weeks ago?  Well, the lady who hosted that shower called and asked if I would make a couple of cakes for her daughters 16th birthday, per her daughters request.  I took that as a huge compliment and was excited for another chance to practice my budding skills.  It did feel a little like de ja vu though.  She wanted the exact same cakes (a white one with cream filling and a lemon one). Except that she wanted the lemon one to be a 9x13 instead of a round one.  And she wanted butterflies, but nothing too girly,  and no pink or purple.
 I made a turning point with these cakes.  Up until now I would draw out the letters with a toothpick because writing on a cake scares me, but I decided to do without that step today and I dont think I will go back!  It makes decorating them a little faster and it feels good to have a little more confidence.
You can find the recipe for the lemon cake here.

Tuesday, September 7, 2010

Kitty Cat Cupcakes

One of the other contributors to this blog is posting today- my little Bug.  It was her very first day of preschool today, so I asked her what special treat she would like in celebration.  She picked  white cupcakes with white frosting and settled on wanting them decorated like kitties.  No big surprise since she is slightly obbsessed with cats right now since we have 10 of them (6 of them only a month old). 
She did all the decorating, except fo the two she asked me to do with her.  She even plated and photographed them herself.  If you look closely at this picture you will see her tongue sticking out while she concentrates on putting on that ear- just like her mama and grandma do! :) 
Umm, her favorite cat was her messiest one!  Go figure!  She said it was silly.  Im afraid she is going to be the class clown, thanks to her daddy!
Then she complained that her "arms are too tired" and couldnt possibly make another cat, so she opted to finish the rest with leftover floweres and butterflies from the baby shower cakes.
FYI- the cats decorations are as follows:
the eyes and nose are m&m's
the ears are wafer cookies cut into triangles with a serrated knife
the whiskers are pull and peel twizzlers
the mouth are chocolate jimmies

Sunday, September 5, 2010

Girl baby shower cakes

I was excited when I was asked to make a cake for my hubby's cousin's baby shower.  Especially since they had never even tasted or seen any of my cakes before!  Now that's going out on a limb! :)  I hope I didnt disappoint!  But it was going to be a big crowd and I dont have big bakery size pans so I made two. 
The round one is a four layer white cake with a lemon truffle filling, lemon curd topping and whipped cream frosting.  I thinks its about my favorite cake.  I posted the recipe in an earlier post- here
This rectangle one is a white cake with a pastry cream filling and creamy white frosting.  I was going for a somewhat traditional look that was soft and pretty and girly (since it was their first girl after two boys).  Of course it never turns out quite as gorgeous on the cake as it does in my head!  I made two trays of flowers, and about 16 butterflies.  Yeah, a little overkill!  But hey I need the practice and you just never know what might happen to some of them.

Friday, September 3, 2010

Blueberry Muffins

Last weekend I made about 100 muffins for an event my husbands aunt was in charge of.  I did a combo of banana, carrot/raisin, pumpkin (I made these, minus the cream cheese) and these blueberry ones.  These were by far the most popular.  I wonder if its because its a populare flavor or because they were such pretty ones, with the sparkling sugar dressing each one up.  Either way, they were a hit!  (In case you were curious, there was very little banana love that morning, they were the least popular :(
Blueberry Muffins (from king arthur flour)

2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
1/4 cup butter, at room temp
3/4 cup sugar
2 eggs
2 tsp. vanilla
1/2 cup sour cream or plain yogurt
1 1/2 cups blueberries, fresh or frozen
coarse sparkling sugar for garnish, optional

*In a small bowl whisk together the flour, baking powder, baking soda and salt.  Set aside.
*In a large bowl cream the butter and sugar until light and fluffy.  Scrape down sides and add the eggs, one at a time, beating well after each addition.
*Add the vanilla and sour cream and mix until incorporated.
*Add the dry ingredients and mix just until incorporated (it is a thick batter)
*Fold in the berries by hand (if using frozen, put the berries in frozen and expect a little blue streaking.  I used frozen and you can see the streaking isnt all that bad)
*Put the batter into muffin pans with papers (makes 12- they will be full) and sprinkle generously with the sparkling sugar.  Bake for 18-24 min. at 375 degrees.  (Remove from pans after about 5 mins or as soon as you are able to handle them.  The longer they sit in the pans the more chance they have of becoming tough.  Who knew?   Obviously the super smart bakers at king arthur did! :)

Thursday, August 12, 2010

Fun with Food

We have been playing with food lately.  I recently discovered bento box lunches.  Anyone heard of them?  It is a Japanese technique of packing lunches on the go.  Of course traditionally they use all Japanese food and although I love exposing my babes to world foods, realistically I know they wont eat all of it and I dont know how to cook, well, any of it!  But then I discovered this website- bentolunch.  She makes bento lunches for her kids using 'American' kid food.  And Im really excited to start trying it out.  Of course the girls arent in school yet, but we bring lunch out to hubby quite often, so it will be the perfect time to pack up some cute lunches.

Yesterday I asked the girls to decorate clothespins and this morning I surprised them with snack mix butterflies.  Not bento, but cute anyway.  
We found these cute containers at the Dollar Tree.  They come 2 for $1 including a little spoon and come in maybe 6 different animals.   Once again, not traditional bento, but I thought they would contribute nicely to a cute lunch.  We filled them with jello.  I also think they will make cute little carriers for Bugs snacks when she goes to preschool in a couple weeks.  The babes love them!!
I've been working on my carrot flowers.  Little Bug started giggling when she figured out what I was creating.  I guess she liked it. :)

Friday, July 23, 2010

Birthday Cake

It was my little monkey's 2nd birthday on Wednesday.  This is her cake.  She isn't really into anything, like Dora, or kitties or anything, so I just went with the colorful celebratory look.  I think she liked it!  It was a four layer chocolate cake with truffle filling and chocolate frosting.  (FYI- dont put M&Ms on a cake until the day you eat it.  If you look closely you may see that they started to lose their color because I had put them on the day before.)

Monday, July 19, 2010

Grand Prize Coconut and Caramel Bars

Chewy, chocolatey, caramely, yummy!  These are a bar version of the girl scout samoa cookie and they are delicious.  They got two big thumbs up from my hubby and he NEVER gets excited about anything.  These are definitely going on my 'make again' list and they should definitely go on your 'to make' list.

Grand Prize Coconut and Caramel Bars (from king arthur flour)

1/2 cup butter
1 1/2 cup brown sugar
2 tsp. vanilla
1 egg
1 1/4 cups flour
1/2 tsp salt
1/2 tsp baking powder
2 cups coconut, toasted (instructions below)
1 cup caramel (or about 36 of the individually wrapped, or 10 oz. of caramel sauce), divided
1 1/2 cups chocolate chips
1 T. milk

Toast the coconut:
Spread teh coconut in a 9x13 pan and bake at 300 degrees for 18-22 min., stirring halfway through the cooking time.  Bake until light golden brown, watching carefully towards the end.

*Beat together the butter, brown sugar, vanilla and egg.  Then mix in the flour, salt, baking powder and 1 1/2 cups of the coconut.  Spread into an ungreased 9x13 pan. (I lined my pan with parchment paper.  It was tricky to spread the batter around initially, but it made it so easy to get them out of the pan and cut them neatly with a butcher knife.)
*Bake for 15 min at 350 degrees

*Just before the 15 min. are up melt half of the caramel (1/2 cup) briefly in the microwave.  Drizzle it over the hot bottom layer of bars and pop the pan back into the oven for another 10-12 min. until the caramel is bubbly. 

**If you did not use the parchement paper- Immediately cut the bars while still hot and drag a knife around the whole edge, then sprinkle the chocolate chips over the bars and after letting them sit for about 5 min. spread them evenly over the top  (If you used parchment paper there is no need to cut the bars until after they have cooled)

*After they have cooled, melt the rest of the caramel mixed with the milk.  Drizzle over the top and sprinkle with the remaining coconut.

Saturday, June 5, 2010

"Twix" Bars

This bar was yummy.  Im not gonna say it tasted just like a Twix candy bar, but it was surprisingly close and delicious just the same.  I really liked the cookie base and you can't go wrong with chocolate.  The caramel was actually a lot like the caramel in a twix, but I can't say that I loved it 100%.  Im wondering if I should have cooked it longer...?  But even so, I would definitely make these again.  They were more like candy than a bar, so it was nice for a change of pace, since we very rarily buy candy.  I almost wonder if I like them better chilled, I will have to put one back in the fridge and test that.  Twix is one of my favorite candybars and I thought this was a pretty delicious knock off! :) 

"Twix" Bars  from coleens recipes

Crust:
1 cup cold butter
2 cups plus 2 T. flour
heaping 1/2 cup brown sugar

*Combine the flour and brown sugar.  Cut in the butter until combined and crumbly.  Press into a 9x13 pan that has been lined with parchment paper (or tin foil?)  with edges hanging over, for easy removal and cutting.

Filling:
3/4 cup butter
heaping 1/2 cup brown sugar
3 T. corn syrup
14 oz. can sweetened condensed milk

*Combine all ingredients in a heavy bottomed saucepan and heat over medium-high heat until it comes to a boil.  Reduce heat and simmer for 6-8 min. 
*Pour over the baked crust.  Place in the fridge until the caramel is firm to the touch.

*Melt 12 oz of chocolate with 1 tsp. of butter and spread over the caramel layer.  Allow to set (can speed the process by placing in the fridge or freezer.)

Tuesday, May 18, 2010

Birthday Cake

I made this cake for my hubby's cousin.  It is a white cake with a lemon filling and vanilla frosting.  The wording and detail actually looked like a brighter yellow than what is showing up in these pictures.  The top is edged in chocolate curls.  I've tried making them before and I just cant seem to get the hang of them.  These turned out out okay and even look kinda pretty with the ruffled edges, like I meant to do it! :)  But, uh, I was going for the smooth look, oh well!  If anyone has experience in making them and could offer up a few tips, I would totally appreciate that! Definitely not the most well done cake, but hey, not bad for a beginner, huh?  Thanks for being my guinea pig Tami! :) 

Thursday, May 13, 2010

Baby Shower Cupcakes

7 dozen cupcakes!  That's 84 cupcakes!!  Whew!  I'm tired!  I made these for an aunt's co-worker's baby shower.  I've never made cupcakes for anybody but my family and I've surely never made 7 dozen cupcakes in one day!  It was a challenge for sure, but it was fun and it feels great to know that I can do it!
A cupcake "cake".  I've never made one of these either, but it turned out pretty good.
I made outlines of onesies with melted chocolate.

Monday, May 3, 2010

Simple Oatmeal Cookies

My mom has made these cookies for years, and if I remember right, I believe that she got the recipe from my grandma.  I always liked them, but at one point I got it in my head that these cookies were crunchy and Im more of a soft cookie person, so I just stopped eating them.  About a year ago I decided to make them for little bug.  And I am so glad I did.  What was I thinking?!!  They definitely do have a bit of a crunch to them, but the inside is soft and chewy and they and have a wonderful oatmeal and brown sugar flavor that just feels like comfort.  I have made them several times since and I think they are such a great little kid cookie (simple flavor with no strange add-ins and no messy chocolate chips!), especially when you make them tiny for tiny hands like I typically do.  Of course they are also good normal cookie size too, you get more of the soft center that way!  Little Bug enjoyed helping me roll the little balls and making the check pattern with a fork.
Simple Oatmeal Cookies

1 cup brown sugar
1 cup white sugar
1/2 c shortening
1/2 c butter
1 tsp salt
1 egg
1 cup oatmeal
2 cups flour
1 tsp soda
1/2 tsp baking powder
1 1/2 tsp cinnamon

*Cream the butter, shortening and both sugars until light and fluffy
*Beat in the egg
*Mix in the rest of the ingredients (seperately or you can mix the dry ingredients together first)
*Roll the dough into a rough ball and smash down with a fork dipped in water to prevent sticking then turn the fork and press again to create a checker board pattern.
*Bake at 350 degrees for 5-7 min.

(If you want to make them tiny, you will need less dough than you might think for each cookie because they do spread a bit.  I usually use a tiny 1/2 tsp size of dough.  But surpisingly they seem to need the same bake time.  And then you will have a TON of tiny cookies, but they freeze very well.)

Thursday, April 8, 2010

Lemon Truffle Cake

This cake is SO GOOD!  Im so sad I didnt get better pictures to do it justice.  Because not only does this cake taste delicious, but it's really pretty too.  I didnt think to pull out the camera until it was half eaten and even then I struggled to get a good picture.  Oh well, just trust me when I say that if you like lemon, you will love this cake and the presentation is impressive.  Im drooling looking at these pictures and I just got done eating a piece!  HaHa :)
Every spring I get this ridiculous craving for lemon desserts and I have been craving lemon for a couple weeks now, so I was glad to have an excuse to finally make one!  (My hubby's parents came over for dinner).  After I assembled the cake I had two dirty bowls (read- "lick bowls"), one with lemon curd in it and the other with the lemon truffle filling.  I thought for sure my little buggers would prefer to lick out the truffle one since it was a little less tart, but they both kept asking for the curd!  They must take after their mama- it didnt even phase them! :) 
Lemon Truffle Cake (adapted from recipe girl)

Your favorite white cake recipe or
1 box of white cake mix

*Bake as directed in your recipe or on the package in 2 nine inch cake pans and cool completely.  Slice each cake in half horizontally by pulling a thread through it. 

Make the lemon curd and truffle filling:

1/2 cup fresh lemon juice
2 tsp. finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
6 T. unsalted butter (I used salted this time and it seemed just fine), cut into bits
6 oz. white chocolate chips
8 oz. cream cheese softened

*Whisk together theh juice, zest sugar and eggs in a 2 quart saucepan.  Stir in the butter and cook over moderately low heat, whisking frequently, until the curd has thickened enough to hold the mark of the whisk and the first bubble appears on the surface.  
*I usually get some curdeling in mine so I push it through a strainer into a bowl. Put half of the curd in another bowl and set aside. 
*With the other half of warm curd, stir in the white chocolate until it is completely melted . 
*In another bowl beat the cream cheese until it is light and fluffy.  Then add the lemon/chocolate mixture and beat until light and smooth. 
*Immediately top one third of this mixture onto one of the cake layers.  Repeat two more times and end with a layer of cake.  (So you will have 4 layers of cake and 3 layers of filling)
*Spread the reserved lemon curd on top of the last layer of cake.

Make the whipped cream:

*Whip 1 cup of heavy whipping cream with 3 T. of powdered sugar until stiff peaks form.  Frost the side of the cake with half of the whipped cream.   Pipe a decorative edege around the top and bottom of the cake with the other half of whipped cream. (Next time I do this I will probably whip 1 1/2 cups of cream with 4 or so T. or sugar because I ran a little low and the piping suffered for it)

Chill the cake for 2 or 3 hours before serving so the filling can set. 

Saturday, March 27, 2010

Bunny and Flower Cupcakes

These are the cupcakes we made last year for Easter.  I didnt have a baking blog then, although some of you probably remember them from my other blog.  They were a lot of fun to make and Bug, who was two then, was even able to help dip the marshmallows in the sparkling pink sugar and make the faces.  You could use a number of different candies and decorations to create the face, but when we went to raid our cupboards all we found were chocolate chips and marshmallows.  It totally worked though! 
First you need to bake up your favorite cake mix or recipe.  We did white cake, divided the batter in half and colored one half yellow and the other half pink.  Put a little of one color in the cupcake liner and then top with the other color.  Bake as per instructions.
Then you need to frost it, once again with your favorite.  We used buttercream- you can find the recipe I use here

To make the bunnies:
-Take a large marshmallow, hold it horizontally and cut it into 5 pieces with a kitchen scissors, wiping it off between each cut to remove the sticky.
-Take two of the pieces of marshmallow and dip one side into a dish of colored sugar.  Place on top of a cupcake for the bunnies ears. 
-Place chocolate chips on for eyes. 
-Put two mini marshmallows underneath the eyes for cheeks.  If you have something on hand for a nose, like a pink jelly bean, that would be perfect. 
-Cut a miniature marshmallow in half vertically and place under the cheeks for buck teeth.

To make the flowers:
-Cut large marshmallows in 5 pieces as instructed above for the ears.  Dip each piece in colored sugar and place in a circle on a cupcake.
-Cut a mini marshmallow in half horizontally and dip the sticky side in colored sugar.  Place it in the middle of the flower.