Friday, September 30, 2011

Senior Pictures

Well my daughter's senior year is moving right along - I can't believe that it is already Homecoming this weekend!

We had Madison's senior pictures taken a couple of weeks ago and I thought I would share a few with you since I'm such a proud mama! Most of them were taken at my parent's farm, which makes them even more special.







































The photographer is Bessie Black and I think she does an amazing job. 
She took so many pictures, I don't know how we will ever decide which ones to purchase!

Well I've got to run.  Lots of homecoming preparations to take care of :)
Happy Weekend!

Sunday, September 25, 2011

Pumpkin Chocolate Chip Muffins with Cinnamon Cream Cheese Butter

Thanks to my friend JoAnn who left a can of Libby's Pumpkin on my door step, I was finally able to bake some pumpkin muffins!  I had searched pretty much every grocery store around town and couldn't find it for weeks, but JoAnn came to my rescue.  What a friend!  I'll even have some left over to add to my oatmeal this week - so good.




These muffins are great by themselves, but the cinnamon cream cheese butter makes them even better.

























Pumpkin Chocolate Chip Muffins
Recipe from Nest of Posies

1 2/3 cup flour
1 cup sugar
1 T pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
2 eggs
1 cup Libby's pure pumpkin
1/2 cup butter, melted and cooled
1 cup chocolate chips

Mix dry ingredients in a large bowl and whisk together.  Mix wet ingredients into another bowl,
Combine all ingredients and add chocolate chips.
Scoop into lined muffin tins with an ice cream scoop.  Bake at 350 degrees for about 20 minutes.
Remove from oven and cool on a wire rack.

Cinnamon Cream Cheese Butter

4 ounces cream cheese, softened
4 T butter, softened
1/2 tsp cinnamon
3 T confectioners sugar

Beat cream cheese and butter together until smooth.  Add cinnamon and confectioners sugar.
Beat until all ingredients are combined.

Spread onto muffins and eat - YUM!

Linking To:
Made By You Mondays

Sunday, September 18, 2011

Boston Cream Pie Cupcakes

When I was a little girl my mom and I would go to my Brownie Girl Scout meetings every other Monday evening.  My mom would stay for the meetings and help my leader, because that's just the kind of mom that she was and still is today.  Always willing to help someone else out.

After the meeting she and I would often go to a donut shop close by called Donut King.
 I LOVED those nights.
Just me and my mom sitting at the counter on those swivel seats, eating our donuts.  She drinking a cup of coffee and me with a soda - probably a Diet Coke - HA!
I would always chose bavarian cream. 
A sweet puffy donut filled with a creamy vanilla pudding and covered with chocolate.  So good. 
After we finished we would take a dozen home for my Dad and brothers. 

I've never forgotten about those special nights with my mom. 
Isn't it funny how certain memories stick with you.
Love you Mom!

When I found the recipe for these cupcakes, they reminded me of those pudding filled donuts, and I knew I had to make them.




Boston Creme Pie Cupcakes
Recipe from Kraft Recipes

1 pkg. yellow cake mix or your favorite recipe
1 pkg. (3.4 oz) Jell-O Vanilla Instant Pudding
1 cup cold milk
1 1/2 cups thawed Cool Whip, divided
4 squares Baker's Semi-Sweet Chocolate

Heat oven to 350 degrees.
Prepare cake batter and bake as directed on package for 24 cupcakes.
Cool completely.

Beat pudding mix and milk with whisk 2 minutes.  Let stand 5 minutes. Meanwhile, use a serrated knife to cut cupcakes horizontally in half.  Whisk 1/2 cup of the Cool Whip into pudding.   Spoon (I prefer piping) onto the bottom halves of each cupcake, using about 1 T for each.  Cover with cupcake tops.

Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1 minute, or until chocolate is almost melted.  Stir until well blended.  Let stand 15 minutes, then spread onto cupcakes.
Refrigerate 15 minutes for chocolate to harden.

Sunday, September 11, 2011

Cake Batter Blondies

So you liked last week's recipe for cake batter rice krispy treats huh? 
I knew you would :)
But you've probably been wondering what to do with that left over cake mix.

Well I hope you kept it and stored it in a sealed container, because here's another cake batter recipe for ya.




Cake Batter Blondies
slightly adapted from The Sweets Life

1 cup yellow cake mix
1 cup flour
1/4 teaspoon baking soda
3/4 cup butter, melted & cooled slightly
1 egg
1 egg yolk
2 teaspoons vanilla
1/2 cup sugar
1/2 cup brown sugar
4 tablespoons sprinkles

Preheat oven to 350F. Prepare an 8 x 8 inch pan with aluminum foil. 
In a mixing bowl, beat together sugars, butter, vanilla, egg, and egg yolk until creamy and smooth.
Stir in flour, cake mix, and baking soda until well combined. Mix in the sprinkles.
Spread dough evenly in prepared pan, smoothing with a spatula.
Bake for 30-35 minutes until top is lightly browned.
Allow to cool for 15-20 minutes before removing foil from pan and cutting into squares.
Enjoy.

Tuesday, September 6, 2011

Cake Batter Rice Krispy Treats

I've been thinking about making these rice krispy treats ever since I read about
them on How Sweet It is.
I knew Madison would love them since she loves rice krispy treats and she's crazy about cake batter ice cream. 

I decided to make them when I got home from work so that she would have them after cheerleading practice and I'm really glad I did because I found out she was hosting a small study group at our house....tonight!  Teenagers give you no notice about these kind of things.

What kind of food blogger would I be with no sweet treats in the house when teenagers came over?!

Well they were a big hit and I will definitely make them again and again. 
Homemade rice krispy treats are so much better than those store bought ones and the cake batter adds an extra kick of sweetness.  Make them today.  They're teenager approved!



























Cake Batter Rice Krispy Treats
recipe from How Sweet It Is

3 Tablespoons butter
1 10 oz. bag of mini marshmallows
1/4 cup yellow cake mix
6 cups Rice Krispies cereal
1 1.75-ounce container of sprinkle

Spray your bake dish with cooking spray and set aside.
Melt butter in a large saucepan over low heat and add marshmallows.  Stir until they begin to melt, adding cake mix one spoonful at a time so it's combined.  Stir in cereal so it is completely coated with marshmallow mixture.  Sprinkle in half of the sprinkles and mix.  Press into a baking dish (mine was 9 x 13) and top with remaining sprinkles.  Let sit for about 30 minutes before cutting.

Linking To:
This Chick Cooks
The Idea Room

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