Amanda M. Kasinecz

Ice Cream Sundae Cupcakes

2011-09-16T06:03:00.000-07:00

I Scream, You Scream, We All Scream for Ice Cream!!

Did you know ice cream sundaes have been around since 1892?! Scoops of ice cream dripping with syrups, accompanied by nuts, and crowned with whipped cream and a cherry; this decadent diva owns the thrown as the ultimate American classic dessert. Over the years, it's style has evolved to include the latest trends, including peanut butter, waffles, mountains of fruit, and an endless supply of candy toppings. The popularity of this timeless classic dessert has led to the evolution of dozens of other sweet treats, incorporating the same flavors.

Most recently, the cupcake phenomenon has been trending ice cream sundae cupcakes. I loved the idea, but made some adaptions to make it my own. This deep chocolate base is filled with a vanilla pudding mixture and accessorized with a mountain of buttercream frosting, drizzled with chocolate syrup, sprinkles and a cherry on top. This crowd pleasing diva sure stole the show with her glamorous look and luscious flavor!

Devil's Food Chocolate Cake:

From Martha Stewart

3/4 cup cocoa powder

3/4 cup hot water

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 teaspoon salt

3 sticks unsalted butter

2 1/4 cups sugar

4 large eggs

1 tablespoon plus 1 teaspoon vanilla extract

1 cup sour cream

1 packages vanilla instant pudding mix

1 container whipped topping (such as cool whip)

1 cup milk

Directions:

Preheat oven to 350, Line Muffin tins. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.

Once cupcakes are cool, using an apple corer, create a hole in the center of each cupcake. In a small bowl, combine milk and pudding mix in a large bowl. Fold in whipped topping. Fill each cupcake with a dollop of pudding mixture. Using a piping bag, pipe buttercream frosting into swirls over the center of the cupcakes. Drizzle with chocolate syrup and flavored sprinkles. Garnish with a cherry on top. De-lic-ious!

For more information on the history of the Ice Cream Sundae, please visit IceCreamSundae.com

Mint Chocolate Chip Brownies

2011-09-15T19:20:00.000-07:00

Ranked among the 10 most popular ice cream flavors, Mint Chocolate Chip has been a leading contender in ice cream parlors since the 1930's. The highly sought-after flavor has now begun making it's way into other highly popular desserts such as frostings, cookies, pies and brownies.

In this case, I re purposed some left over cream cheese icing and concocted a minty green blend to spread over a batch of freshly baked brownies. Using either Créme de Menthe liquor or Mint extract, slowly add to your frosting until you achieve the perfect level of minty-ness! Add a drop of neon green food coloring for a pop of mint green color!

It’s a quick and simple solution for using left over icing. The result is a delicious mouth-watering treat that will leave your taste buds looking for more.

Carrot Cake Cupcakes with Cream Cheese and Drizzled Caramel

2011-09-13T19:56:00.000-07:00

As I stood outside on the patio tonight, I tuned in to the sweet melody of crickets chirping and stared at the countryside brought to life by the glow of the moonlight. Perfect, I thought. These are truly the moments that make all the hardships and struggles of everyday life worth it.

There was a crispness to the night air that signaled fall is just around the corner. I felt like crawling

into bed with the covers pulled over my head and

nestling into my fluffy pillows. Evenings like these

call for a dinner full of warm, comforting flavors. To me, that means lots of spices like cinnamon and

nutmeg and flavors like hazelnut, french vanilla and pumpkin.

I wanted to create a comforting classic to soothe my craving. Working with ingredients I already

had in the kitchen, I turned to baking and created a spiced carrot cake base with cream cheese frosting

and drizzled caramel. After all, who says you can't

have cupcakes for dinner...especially if you are a

sassy single girl!?

I'm very embarassed to admit this, but for time's sake, I used a boxed cake mix!! Eeeek!! However, this Duncan Hines Decadent Carrot Cake mix is hardly your ordinary box mix. Warm and oozing with deliciousness, this cake base is a beautiful deep coppery orange speckled with spices, real carrots and raisens. On top sits a mound of cream cheese ribbons, drizzled with homemade, buttery caramel sauce.

If only this could be dinner every night!

Cake Base:

Duncan Hines Decadent Classic Carrot

Cream Cheese Frosting:

1 stick butter

8 oz cream cheese, room temp

2-3 cups powdered sugar

1 teaspoon vanilla

Beat the cream cheese and butter with an electric mixer until smooth and creamy.

Add the vanilla extract and slowly beat in powdered sugar, one cup at a time. You may adjust

the amount of powdered sugar depending on how sweet and thick you like the frosting.

Spoon into piping bag and decorate cupcakes. Enjoy!

Caramel Topping:

(I would suggest using a recipe that includes whipping cream)

3 cups brown sugar -- loosely packed
3 tablespoons flour
1/2 cup butter -- melted
1 1/2 cups boiling water
2 teaspoons vanilla extract

Combine brown sugar and flour together in the top of a double boiler. Add melted butter and stir well. Cook over gently boiling water for 5 minutes, stirring occasionally. Slowly add boiling water to the sugar mixture while continuing to stir constantly. Continue to cook and stir until sauce is thickened. Remove from heat and stir in vanilla extract.

Pineapple Upside-Down Cupcakes

2011-09-12T19:57:00.000-07:00

Ooey, Gooey and oh so sticky sweet. Kudos to my mom for passing along this decadent recipe for a Pineapple Upside-Down Cupcake via Taste of Home. Pineapples have always been one of my favorite flavors to incorporate into baking. With every bite, I'm immediately reminded of the days when I was laying on the beaches of Maui, a ukelele playing in the background while the island waves crashed ashore. It floods my mind with happy memories and creates a sense of calm for me.

The sweetness of pineapples combined with juicy maraschino cherries drenched in a sticky brown sugar glaze make these jumbo size cupcakes pure bliss. Fairly easy to make, these jumbo treats make an impressive statement for social gatherings and won't leave you stuck in the kitchen for hours. It's a perfect blend of the sweet summer days gone by and the comforting days of fall yet to come.

Ingredients: Makes 12 Jumbo Cupcakes

6 tablespoons butter, cubed

1 cup light brown sugar, packed

2 tablespoons light corn syrup

1 small pineapple, peeled and cored

(use fresh pineapple already cut into 1/2" slices to save time)

12 maraschino cherries, drained

3 eggs

2 cups sugar

1 cup canola oil

8 oz sour cream

2 1/2 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Directions:

Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside.

Melt Butter over low heat in a small sauce pan. Stir in the Brown Sugar and Corn Syrup. Cook over medium heat while stirring, until sugar has dissolved. Remove from heat. Spoon 1 tblsp into each muffin cup. Top each with a Pineapple Slice and Cherry.

In a large bowl, beat Eggs and Sugar until thick and lemon colored. Beat in Oil, Sour Cream and Vanilla. In a seperate bowl, combine Flour, Baking Powder, Baking Soda and Salt. Add to egg mixture and beat well.

Fill muffin cups 2/3 full. Bake at 350 for 20-30 mins or until a toothpick is inserted and comes out clean. Cool for 5 minutes. Gently flip pan upside over a wire cooling rack.

Glittered Pumpkins

2011-09-11T19:49:00.000-07:00

Photo Courtesy of artglitter.com

Glittered pumpkins are one of my favorite fall decor pieces! They are fun, versatile and add a pop of sassiness to any arrangement. Made famous by Martha Stewart, they are easy to make and even easier on the eyes. Simply start by layering pumpkins with a thin coat of white glue. Then, holding the pumpkin over a paper plate, sprinkle glitter on the pumpkin until the entire surface has been covered. Make sure you use the fine glitter powder, such as the Martha Stewart collection, for a natural glimmering look. Let dry for about two hours and you the result is a shimmery, sparkling piece of art!

Photo courtesy of apartmenttherapy.com

Don't be afraid to stray from the typical fall color scheme. Try adding a bright color to the palette, like this light lavender or a shade of teal, to make a bold statement at an entrance way.

Photo by Amanda Kasinecz

These mini pumpkins make a great seating card holders for fall weddings and banquets. We made hundreds of these for my cousin's October wedding, and they were a huge hit with the guests. Color code the pumpkins according to the dish your guests have pre-ordered for dinner!

VegFest 2011

2011-09-10T14:10:00.000-07:00

This Saturday, the first ever VegFest took over the streets of Bethlehem's Southside. And I was there with my friend Lauren to get the insider's scoop.

Showcasing the newly designed Greenway located off of New Street, tents filled with local artisans, restaurant samples, veggies and produce lined both sides of the walking paths. Broken down into zones, the festival featured an animal haven, where festers could gather information about local pet adoptions and rescue shelters. Be sure to stop by and visit Bel Bijoux and Milou Couture to pick up a few accessories and designer couture for your pet! I scored a cheetah print, glow in the dark bandanna for my dog Lola!

That's me and Lola, wearing her new bandanna!

Continuing on through the festival, We stopped at tents featuring mind/body/spirit goods, running and biking paraphernalia, and gardening and environmental displays. Being the glitzy girl that I am, I was automatically drawn to every jewelry tent that I passed. I scored these incredible earrings from Zulli, an Eco industrial chic accessories boutique.

Next stop was the food!! We got there just in time to grab a quick glance of Hotel B's Fredrica's cooking demonstration. Lines were already forming at most of the local restaurant tents, so we wanted to make sure we got to the Food Zone quick. With food options from Emeril's Italian Table, Looper's Bar and Grill, Hello Burrito, Zoup, Thai Kitchen, and Alando's Kitchen, just to name a few, there were plenty of fresh, new food options. I opted for nachos with Watermelon salsa from Looper's.

Make sure you leave time to hit the bar as well!! Featuring signature, vegan and Eco-friendly options such as a Gazpacho Martini, Cucumber Mojitos, or a glass of Catawba, you'll discover new and tasty concoctions and perhaps a fresh new outlook on a healthier lifestyle. For a non-alcoholic option, consider sampling a dose of Organic Smart Juice. I had the Honey Dew and it was delicious!!

Before leaving, make a stop at Vegan Treats and pick up one of these amazing desserts! Take it to go, or eat it while sitting center stage at one the many music zones featured throughout the festival.

Overall, I had a wonderful time at Vegfest! It's a great opportunity to showcase all the new improvements to Bethlehem's Southside, while exploring healthier lifestyle options and sampling new foods. Organized by The Downtown Bethlehem Association of the Greater lehigh Valley Chamber of Commerce, it's nice to see initiative being taken to offer new and exciting festival ideas to residents of the Lehigh Valley. For more information on Vegfest and a list of Sponsors and Exhibitors, please visit bethlehemvegfest.org

Peanut Butter Cream Cheese Ball

2011-09-08T18:18:00.000-07:00

Simply sinfully de-lic-ious.

I originally saw a picture of this dessert on Pinterest and filed it away for a rainy day. Well, with all the rain and flooding we've been having on the East coast lately, that rainy day came sooner than later.

Creamy peanut butter and soft, silky cream cheese combined with a sweet, crunchy, chocolate and toffee outer layer to make an irresistible dessert so delicious, it's sinful. Paired with graham crackers or apple slices for dipping, this is by far the most genius use of peanut butter I have seen.

Prepared in under 15 mins, it's a recipe so simple you could whip it up for last minute gatherings in no time. I brought this into work for a little afternoon snack, and coworkers were drooling over it! I had to hide a spoonful (or two) for myself in my desk because it was being devoured so quickly!

Peanut Butter Cream Cheese "Ball"

Adapted from The Girl Who Ate Everything

Ingredients

1 pkg (8oz)Cream Cheese, at room temp

1 cup Powdered Sugar

3 tablespoons Brown Sugar

3/4 cup Creamy Peanut Butter

3/4 cup Chocolate Chips

3/4 cup Peanut Butter Chips (I used Toffee Heath Bar Crunch Bits)

Graham Crackers or Apple Slices for dipping

Directions:

Beat cream cheese, powdered sugar, brown sugar, and peanut butter in a large bowl until blended.

Spoon onto a large piece of plastic wrap. Gather all four corners and twist lightly, forming a ball shape. Place in the freezer for two hours until hardened.

Place peanut butter and chocolate chips on a flat dish. Remove plastic wrap from ball and gently roll over morsels until completely coated. Place ball onto a serving dish, cover and freeze (or refrigerate) for one hour or until hardened.

Serve with either graham cracker sticks or apple slices.

Mini Pies are the New Cupcakes!

2011-09-07T17:45:00.000-07:00

Are mini pies the new cupcakes?! Recent trend reports are a buzz with news that miniature pies are on the rise for a couple's big day. After all, who says you have to have cake? Last year, with the cupcake craze reaching its peak, we saw couples opting to serve individual gourmet cupcakes instead of the traditional tiered wedding cake. But like all trends, something else was bound to come along and steal the spotlight...and these mini pies just may be it! Especially going into fall, pies provide a warm and comforting atmosphere for a crisp, cool autumn celebration. It's a fabulous idea for a rustic chic vibe. Try setting up a mini pie bar where guests can choose from a selection of flavors, such as; caramel apple, blueberry streusel, and peach almond. You are sure to leave a lasting impression on your guests!

Check out this fabulous event featuring mini pies by Tara Guerard

Purple & Teal Table Design

2011-09-06T19:30:00.000-07:00

Love the bright colors of this table design paired with the rustic wood table. Perfect for transitioning summer into fall.

Disney's Cars Birthday Party

2011-09-06T15:57:00.001-07:00

The Disney Pixar Cars movies have been racing through movie theaters across the nation. Grossing over $60.1 million from the first movie, $68 million (hollywood.com) from the Cars sequel and an additional $8 billion(hollywoodreporter.com) in global retail sales of merchandise, it's no surprise that Cars is one of the hottest trends for kid's birthday parties his year.

With characters like Lightning McQueen, Mater, Holly Shiftwell and Ramone, there are endless possibilities for event decor and sweet treat ideas centered around the film. This weekend, I had the privilege of both attending and assisting with a Car's birthday party for a very lucky little boy who was turning 3. Keep reading for some of my favorite themed ideas!

The use of signs is great for creating different stations to keep guests from gathering in just one area. This "Ramone's House of Body Art" sign was displayed along side a collection of temporary Cars tattoos for the kids to place on their hands and arms. Signs are also a great addition to your buffet or food station. Try serving items such as "Mater's Taters", "Doc Hudson's Hot Dogs" and "Sally's Sloppy Joe".

Tables were covered with a black plastic table cloth and yellow duct tape was used to create median lines down the center of the table. Black and White checkered duct tape placed at one end of the table created a nice "finish line".

Keeping with the party's theme, beverages were made to look like liquids found under the hood of a car. By adding a little food coloring, guests had the pleasure of sipping on

Anti (lemonade) Freeze or Motor (Iced Tea) Oil. Kids got a kick out of these personalized construction cone cups. The top is

removable to make refilling a breeze.

For Sargent's Surplus of Sweets, guests munched on Dino's Chocolate Covered Dipsticks, Stop Lights made from Rice Krispie treats, and chocolate covered donuts made to look like Luigi's

Tires.

For the big finale, the birthday boy made blew out his candles and wished to dive into one of these tasty McQueen cupcakes. Funfetti cupcakes made from scratch were topped with a red buttercream icing and adorned with plastic Lightning McQueen cars. Guests had the option of

choosing from 3 different cupcake flavors; Funfetti with Buttercream icing, Guinness Chocolate with Buttercream icing, and Red Velvet with Cream Cheese icing. Cupcakes were topped with images of the Cars 2 characters, and racing flags to stick with the party's theme. For the presentation, I placed cupcakes atop a three tier pedestal, lined with checkered paper and topped with an image of Lightning McQueen with a few racing flags. The cupcakes were a huge hit!

Red White and Blue Strawberries

2011-09-06T15:30:00.000-07:00

Labor Day is a time for family, friends, picnics and good food. It's also a time to bid farewell to the summer sun and welcome the crisp cool days of fall. This year's rainy forecast may have put a damper on some outdoor festivities, but it didn't stop us from enjoying one last classic summer cookout. For a quick and easy snack, I put a patriotic spin on this classic sweet treat by dipping strawberries in white chocolate, followed by blue sanding sugar.

Bananas Foster Funnel Cake Sundae

2011-08-31T18:39:00.000-07:00

Never have I seen funnel cake listed on a restaurant's dessert menu, so I almost couldn't believe my eyes when I came across this on the menu at Lutzi's in Easton, PA. Oozing with caramel, this sundae features vanilla ice cream and sliced bananas, topped with whipped cream and funnel cake sticks. The funnel cake sticks were still warm and perfect for scraping all the extra caramel off the sides of the bowl! A delicious summer indulgence!!

Pretzel M&M Cake

2011-08-27T15:16:00.000-07:00

It's pretty clear why Pinterest has quickly become my new favorite site. It's a watering hole for creative minds, with inspirational photos ranging from food and drinks, to weddings, fashion and great reads. Pinterest lets users create virtual pinboards to organize and share unique ideas which they find on the web. Browsing pinboards lets you find users with common interests, enabling you to connect with users all over the world.

Last week, I came across this fun and creative cake idea originally pinned by Plaidpoppy onto Kid food. Anytime you combine candy and cake together, it is sure to result in yummy goodness! The idea was so cute, I couldn't wait to try my own version of it! With a few minor adaptions, my attempt was a success and a piece of cake to make!

For the Cake:

I took the easy way out this time and resorted to using a box mix. You can adapt this by using any of your favorite cake recipes, but I opted for the Pillsbury Funfetti mix to compliment the color of the M&Ms.

Follow the directions on the back of the box and pour the mixture into two 8 inch round pans. Bake according to directions and let cool completely. Place cakes in the freezer for one to two hours to make frosting easier. While cakes are in the freezer, start making the chocolate covered pretzels. The original version of this cake uses KitKat bars instead of chocolate covered pretzels. However, I was working on a budget and found the KitKat bars to be quite costly.

I used the Utz Country Rod Pretzels and they were the perfect size! Dip the top half into melted chocolate and place on a baking sheet covered with wax paper. It took about 42 pretzels to completely encircle the cake. Place chocolate covered pretzels in the freezer for 30 minutes or until chocolate has completely hardened.

Frost the cake with your favorite icing recipe. I used a simple buttercream. Next, Place the chocolate covered pretzels along the outside of the cake, gently pushing into the frosting to secure. Using a colorful or satin ribbon, tie a bow around the outside of the cake. This will help hold the pretzels or KitKat bars in place. Fill the top of the cake with Pretzel M&Ms (about 1 large bag). To show off the beauty of this cake, I recommend placing on a crystal or clear cake stand for presentation. I used my Kate Spade Larabee Dot cake plate, perched on top a colorful crystal bowl.

This cuteness of this cake is sure to please your guests, while the sweet and crunchy flavor will melt in their mouth.

Peacock Inspirations

2011-08-25T20:10:00.000-07:00

I'm a huge fan of peacock feathers, and I found these photos so inspiring. The jewel tones are stunning together and create an elegant yet playful atmosphere.

Event Inspirations: Summer Garden Party

2011-08-24T18:51:00.000-07:00

I first came across these adorable grass mats on Pinterest. They are the perfect addition to a summer garden party tablescape. Use them as individual placemats or pair a few together to create an eye catching table runner. Purchase them on Butterflycraze. $8.99

Blueberry Lemon Scented Cupcakes with Mixed Berry Frosting

2011-08-23T20:25:00.000-07:00

If you haven't picked up the September issue of SELF magazine yet, you must do so! This issue is filled with articles to help you build a better, healthier, happier YOU! Their feature article this month is titled The #1 Way to Erase 8 Pounds. With my diet at a stagnant plateau for the past month, this headline had me at hello!

After taking the quiz, it was concluded that I was a Bootcamp Style fit personality. After glancing over the doable diet, I made my menu plan for the week and headed off to the market for some fresh vegetables and produce. And I had hit the jackpot....The Fresh Market had blueberries on sale this week 3 pints for $10! So I stocked up and packed my cart full of berries. After following the diet for two days to a T, I only had one problem...I was left ravenous!! I knew I wasn't eating enough calories for what I was burning off at the gym, so later that night, I decided I needed to whip up a little treat for myself :)

With an obnoxious supply of blueberries from my splurge at The Fresh Market, I thought I would throw together some Blueberry Cupcakes. I found a great recipe on MyRecipes.com that featured a Blueberry Cupcake with a hint of Lemon zest in the base. I paired that with a buttercream recipe from Wilton's, adapted by omitting the butter and adding the simmered blueberry juice. The combination resulted in a decadent bite of berry bliss. Light, refreshing and not overly sweet.

For more details and baking instructions, follow the recipes listed below.

For the Cupcakes

1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
(Fresh blueberries have an extra burst of antioxidant advantages compared to frozen)

Preheat oven to 350°.
Place 12 decorative paper muffin cup liners into muffin cups.
Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Add blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean.

For the Frosting

1/2 cup solid vegetable shortening (1/2 cup additional if omitting butter)

1/2 cup butter softened

1 tsp clear vanilla extract

4 cups sifted confectioner's sugar

2 tablespoons of milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

In a small sauce pan over low to medium heat, heat 3/4 cup blueberries or mixed berries combined with 2 tablespoons fresh lemon juice. Continue to heat until blueberries burst and juice starts to lightly boil. Cool slightly and fold into icing.

Tropical Luau Cupcakes with Orange Cream Icing

2011-08-15T18:46:00.000-07:00

Can't make it to the beach this summer? You can still have a bit of tropical fun right in your own back yard by hosting your very own poolside luau. Suitable for just about any occasion, a luau is the creme de la creme of summertime festivities. Hawaiian shirts, raffia skirts, tropical flowers, all provide a colorful and vibrant atmosphere for guests to kick back and let loose while envisioning themselves on a tropical island. Traditional Hawaiian Luaus include a feast of foods consisting of ham, teriyaki dishes, and an explosion of citrus flavors like pineapple, orange and mango. Consider incorporating these flavors into desserts such as a Tropical Luau Cupcakes.

I stumbled upon a recipe on TLC Cooking for these cupcakes last summer when I was hosting my very own backyard bbq. After receiving glowing reviews, it has become my signature summertime staple for all outdoor picnics. On occasion, I adapt the recipe to include a bit of Parrot Bay Pineapple Rum which slightly kicks up the pineapple flavor in the cake base for a bit of added deliciousness. Most recently, I incorporated the leftover buttercream I had from my Orange Dreamsicle Cupcakes which provided an extra burst of citrus flavor that melts in your mouth. Either way you choose to adapt it, your guests will be begging for the recipe!

Ingredients

2 cans (8oz each) crushed pineapple in juice

1 package yellow cake mix Without pudding in the mix

1 package banana cream instant pudding mix

4 eggs

1/3 cup vegetable oil

1/4 tsp ground nutmeg

3/4 cup flaked coconut, toasted

*** (to toast coconut, spread evenly on an

ungreased cookie sheet; bake in preheated

oven at 350* for 4 to 6 minutes)

Preparation

1. Preheat oven to 350*F. Line 30 standard baking cups. Drain Pineapple, reserve juice, and set aside.

2. Beat reserved pineapple juice, cake mix, pudding mix, eggs, oil, and nutmeg in large bowl with electric mixer at low speed for 1 minute or until blended. Increase speed to medium. Beat 1 to 2 minutes or until smooth. Fold in pineapple. Fill muffin cups 2/3 full.

3. Bake 20 minutes or until toothpick inserted in to center comes out clean. Cool cupcakes on a wire cooling rack for 5 minutes.

4. Optional Orange Frosting:

Orange Frosting

1 cup butter, room temperature

6-8 cups sifted powdered sugar

1/2 teaspoon vanilla extract

1/2 teaspoon orange extract

1/4 cup orange juice

5. Top cupcakes with toasted coconut if desired!

Jumbo Rainbow Chocolate Chip Cookies

2011-08-14T19:37:00.000-07:00

There's something about rainy days that puts a smile on my face. The tranquil sound of rain hitting the rooftop relaxes me, while the damp feeling in my bones makes me want to snuggle under the warmth of my fuzzy blankets.
It's a perfect setting for whipping up classic comfort foods from my childhood.

One of my favorite snacks growing up was the rainbow chocolate chip cookies made by those magical Keebler elves. The crunchy crisp of a chocolate chip cookie paired with the sweetness of m&m's was like a bite of heaven. It inspired me to capture my own bit of magic inside a Jumbo Rainbow Chocolate Chip Cookie. I grew up on making chocolate chip cookies according to the recipe straight from the back of the Nestle semi-sweet chocolate chip bag. There's nothing fancy about it, just simple, straight forward and classically delicious. I made it my own by throwing in a handful of colorful m&m chocolate candies for some added crunch. Halfway through the first batch, I realized the baking racks were set too low. After hearing the beep of the timer, I opened the oven door to find a batch of very crispy, slightly over cooked cookies, but still salvageable nonetheless. A quick adjustment of the oven racks remedied the situation and left me with a second batch of perfectly cooked and deliciously tasting jumbo cookies. It's a perfect homemade snack, ready in minutes and that can be altered to include your favorite cookie recipe.

With the smell of freshly baked cookies looming in the air, a blanket in one hand, and an evening of lifetime movies ahead of me, all that was missing was a tall glass of milk to compliment a large plate of cookies. A perfect conclusion for a relaxing, rainy day.

Bitty Banana Split Bites & PB and S'Mores Sandwhich

2011-08-09T18:28:00.000-07:00

A lot of people cringe when I tell them that one of my interests is astrology. Truth is, I love all things supernatural. Psychics, Tarot Cards, Reiki, and Horoscopes....I'm a self-diagnosed junkie! I have 5 different horoscope apps on my phone and check them all religiously. So this morning, when I saw that I only had 1 out of 6 stars for the mood, career, love and well being sectors of my life, I knew I was in for a rough day. Completely stressed out by professional concerns, my stomach was already in knots when I received some gut-wrenching news. My anxiety was now through the roof and causing my head to spin like a crazy lady on crack. To make matters worse, I was having a "fat day" and all I wanted was sweets.

By mid afternoon, I was counting the seconds until I could go home and bake something. I had the perfect treats in mind. In honor of National Banana Split Day and National S'mores Day on August 10th, I decided to dust off two recipes I have been saving for the perfect opportunity. Banana Split Bites and Peanut Butter S'Mores Sandwiches. Quick and easy, I knew these would be stress free to throw together after a rough day.

Bitty Banana Split Bites

Cute as a button, these are the perfect bite size snack. A perfect combination of portion control and sinful deliciousness, these snacks are a since to make and your guests will ooh and ahh over how adorable they are. I made this recipe according to Bakersroyale's notes. I used hot fudge instead of melting the chocolate in the microwave, but next time I will stick to the directions as follows.

Directions

Cut bananas into 1 inch sections

Use an apple corer or other object to hollow out the center of each slice

Melt chocolate in the microwave and dip the bottom of each banana into the chocolate,

followed by sprinkles, non-pareils or other candy items.

Place banana in the freezer for 5 mins to harden the chocolate

Fill each slice with vanilla ice cream and top with whipped cream and cherry

Enjoy!

Peanut Butter S'Mores Sandwiches

Directions

This is the simplest snack to make...no recipe even needed!

Start by placing a large chocolate chip cookie face down on a plate

Toast four large marshmallows. Since it was raining out, I toasted mine over the burner on the stove. Place two marshmallows on top of the cookie, followed by two large peanut butter cups. Layer on the remaining two marshmallows and top with a second large cookie.

Pineapple Mango Cooler

2011-08-07T19:32:00.000-07:00

There is nothing more delightful than a sweet, refreshing, ice-cold cocktail to quench your thirst on a hot summer day. This afternoon I whipped up this Pineapple Mango Cooler to enjoy while lounging on the deck. I got this recipe compliments of my father, who is a master at inventing new dishes to try. It's quick, easy, and perfect to beat the summer heat.

Ingredients: Tropicana Pineapple Orange Juice with 50% less sugar

Parrot Bay Mango Rum (You can also substitute Pineapple rum)

Directions: Fill your glass 2/3 with orange juice. Add 2 shots of the rum (can adjust this measurement to your liking). Mix and top with crushed ice

Orange Creamsicle Cupcakes

2011-08-07T09:26:00.000-07:00

I'm gearing up for my getaway to Florida next week, and it got me thinking about the sweet citrus taste of Florida oranges. I've been visiting Florida at least once a year since I was a little girl and carry many memories in my heart of the times I've spent there. This past weekend was a bit of a scorcher in the Lehigh Valley, with humidity on the rise and temperatures once again soaring into the 90's, it felt as though I was already laying on the beaches in West Palm Beach, FL. I decided it was the perfect time to try out a recipe that has been on my baking list for quite some time....Orange Creamcicle Cupcakes

The Orange Creamsicle, a center of vanilla ice cream surrounded by orange flavored ice, has been a long-standing icon on a list of classic summer treats. It's been around so long that it has even earned its' own day...in the United States, August 14th is known as National Creamsicle Day. In honor of this upcoming event, as well as my trip to one of the nation's largest citrus suppliers, I put my own spin on this classic popsicle by incorporating it into a cupcake.

I knew that I wanted an orange cake base, and a swirled frosting combination of buttercream and orange flavoring, however I couldn't find a combination of the two to suit my liking. So I settled on an orange cake recipe from Nesting-Project, an orange flavored icing from GrinandBakeIt and the classic Wilton's Buttercream recipe.

The cake was an easy mix, however, please note that this recipe only makes 12 cupcakes. When mixing, it doesn't seem like there is enough batter to even fill a dozen, but it does work out as long as you leave nothing left behind in the bowl. I will definitely double the cake recipe next time. I was a little distracted when baking this time, so I wasn't checking them as often as I normally do while they are in the oven. I set the timer for 17 minutes, as the recipe cook time indicated 15-20. They were slightly overdone when I took them out, so next time I will start the timer at 15 minutes. While cooling, the sweet smell of oranges lingered in the air and the anticipation of taking the first bite was making me anxious.

I started on the orange frosting next. It was pretty much the same as mixing up a batch of buttercream, with the exception of the orange extract in replace of the vanilla and the addition of orange juice. I also chose to add a dime sized amount of orange gel food coloring for swirling effects later. To achieve the swirl effect in the frosting, I layered the orange and the buttercream in the piping bag, then used a long spoon to combine the two. It's now time to top the cake bases! As a young girl, I remembered ordering soft served orange creamsicle ice cream whenever our family would go for dessert. I wanted to create the impression of swirls of soft serve ice cream piled high on a cone. For a final touch, I placed an orange gummy candy at the peak of the icing mound. I was quite impressed with the final outcome. The flavors in the cake and the icing created a combination so authentic, for a moment, it was hard to believe that it wasn't an orange popsicle in my mouth, but instead a cupcake.

The combination of the orange frosting and the traditional buttercream doubles the amount of frosting. So unless you are going to double the recipe for the cake base, you are going to be left with a lot of excess frosting. I chose to store mine in a tupperware container, to use later in the week in another tasty concoction. Check back later in the week to see what I've come up with!

Orange Creamsicle Cupcakes

1/2 cup unsalted butter, softened
7 Tablespoons sugar
2 large eggs
3/4 cup self-rising flour
2 teaspoon orange flavoring
(May use 1/2 teaspoon almond extract instead of the suggested 1 tsp.vanilla extract.)

2-3 Tablespoons milk

Directions :

Preheat oven to 400 degrees F. Line a 12 cup muffin tin with baking paper cups. Put all the ingredients except for the milk into the mixer and blend until smooth. Add the milk.
Bake for 15-20 or until they are golden on top

Orange Frosting

1 cup butter, room temperature

6-8 cups sifted powdered sugar

1/2 teaspoon vanilla extract

1/2 teaspoon orange extract

1/4 cup orange juice

Buttercream Frosting

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

Guinness Cupcakes with Bailey's Frosting

2011-08-04T15:51:00.000-07:00

I spend a good portion of my day daydreaming of far away places that I someday hope to visit. I subscribe to every imaginable travel newsletter that I come across, and usually start my morning by checking out the hot last minute deals on Travelzoo and CheapCaribbean.

Back in March, one week Travelzoo sent me their weekly Top 20 deals, featuring a 7 night luxury vacation to Ireland. My mind immediately started racing with thoughts of who I was going to find to go with me, how I was going to pay for it, and most importantly.....what I would wear!

After very little debating, my mother and myself, along with 3 other relatives, whipped out our credit cards and packed our bags. We were off to Ireland for a 7 night tour starting in Dublin, featuring stays at the Ritz Carlton and a real castle in Ashford!

Being 25% Irish, it has always been a dream of mine to visit Ireland. The beauty of pictures and postcards has always captivated my attention. But no photograph will ever compare to the breathtaking views that I've now seen in person. The rolling green hills spanning for miles paint a picturesque landscape so perfect, it seems like a movie. There I was, at age 24, another dream coming true :)

On our third day of sightseeing, we took a tour of the Guinness Storehouse in Dublin. Not a fan of dark beers, I was a little hesitant at the thought of having a taste test at the end of the tour. But when in Ireland, do as the Irish do! The tour concluded with a trip to the Gravity Bar at the top of the brewery. Encompassed in glass, this bar offers panoramic views of the city and .....FREE BEER!! This is where I had my first taste of Guinness. It's said that women are supposed to be able to down a glass of Guinness in 3 gulps...men in 2. While I could finish it off in 3, it went down very quick and easy. It was at that moment I knew I had officially became a fan.

Yesterday, as I was starting to lose focus on my work, I couldn't help but stare at the little shot glass on my desk etched with the Guinness logo. I was quickly left with my mouth watering for that dark creamy brew. I opened my browser and started searching for something I could make and stumbled across a blog featuring a recipe for Guinness cupcakes with Bailey's frosting. I'm a huge fan of alcoholic cupcakes, so I knew this was going to be my task for the rest of my night. All the recipes on the blogosphere were pretty much the same, so, I settled on one from Sweetly Serendipity.With a dark cake, I thought this would also be a perfect opportunity to use my new zebra cupcake wrappers from Bev's Cakes and Candies.

My mouth was watering from the moment I started baking. The smell of Guinness quickly filled the kitchen as I popped the top and simmered the Guinness over low heat. With a beer in one hand and a spatula in the other, I measured, whisked, whipped, beated and poured my way through the recipe. The resulting combination was fabulous! The deep black chocolate base was light, moist and fluffy. While it was delightful, my tongue had to search to find the lingering taste of Guinness. Next time, I would probably kick up the beer a little more to overcome the cocoa powder, just slightly.

The Bailey's frosting on top, however, was the show stopper. Though very sweet, the flavor sent me back to the days of sipping Bailey's by the fire at the Ritz, while overlooking the hills of Ireland. Such a treat. On Sweetly Serendipity's note, I doubled the frosting recipe to ensure I would have enough, and it worked out perfectly. Finally, I finished off the cake with some milk chocolate shavings for an added piece of flair.

I served these at a little farewell get together that evening and they earned rave reviews! This crowd pleaser has definitely earned a spot in my recipe box!

Guinness Cupcakes with Bailey’s Buttercream
Makes 24 cupcakes

For the Guinness Chocolate Cupcakes
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Baileys Frosting

3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys

Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, about 17 minutes. Cool cupcakes on a rack completely.

For the Frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar.

When the frosting looks thick enough to spread, add the Baileys and whip it until combined.

Decorate and Enjoy!

New Jewels For July

2011-08-03T16:21:00.000-07:00

There are a few reasons why July is one of my favorite months....Fireflies glowing in the heat of the night, fireworks soaring high above the tree tops, and Sunday picnics around the pool. These are all sweet reminders that summer is in full swing and the winter blues are still months away.

Another notable July event that always leaves me giddy with anticipation is the annual release of Silpada Designs new catalogue. Each year, around the third week of July, thousands of independent representatives flock to Kansas City for one of the biggest girlfriend getaways which includes a preview of the new jewels. At midnight, Reps all across the country are frantically signing online to be among the first to place their discount orders for the new pieces. Yes, that's right, for a limited time only, representatives of Silpada are able to purchase new items at 50% off!!

After previewing the collection, I must say, this year the Silpada designers have outdone themselves. The jewels are stunning!! Knowing I couldn't purchase everything, it was very hard for me to make my selection. After a lot of pondering and flipping through the catalogue time after time, I finally opted for a collection of jeweled rings.

As soon as I saw it, I knew I had to have the Raspberry Bloom cocktail ring. Atop a sterling silver base featuring flower designs, sits a faceted deep raspberry colored gem. The fine craftsmanship and detailed scrolls surrounding the gem creates an eye-catching design that is sure to turn heads. At $89, you can have this high class style without the high end prices.

The next dazzling beauty to catch my eye was this Amber Swarovski Crystal ring. Three sterling silver leaves rope around this honey colored faceted crystal to create an elegant and timeless look. The warm color of this jewel is perfect for transitioning your wardrobe into the fall.

Last winter, I fell in love with the addition of Silpada's silver and aqua glass bracelet. But with a hefty price tag of over $200, I could only oogle from afar. So last week, as I'm paging through the new catalogue, I see the bracelet accompanied by this gorgeous matching Aqua Crystal ring. At only $96, this sparkly stunner sits atop a handcrafted sterling silver base. Wear this baubble on a hot summer day and you'll be reminded of the calming waters of a blue lagoon.

If you're interested in purchasing these pieces or any other item from the Silpada Designs 2011-2012 line, Please log on to the Silpada website and request more information from your local representatives.