Now that March has arrived …
I start thinking about green food for St. Patrick’s Day.
When I think of green dessert, the first flavor that comes to mind … is mint.
What goes with mint … chocolate of course!
I had leftover icing/frosting in the fridge … it just made sense to use it up! Since we had Mexican for dinner … mint with chocolate was a nice way to end the meal!
These cookies are so simple to assemble … I almost felt guilty when I told the family that I “made dessert” ;) (Please note that I said almost felt guilty)
MINT & CHIP SANDWICH COOKIES
- 1-1/2 cups white frosting
- Peppermint oil or peppermint extract (to taste)
- Leaf green gel paste food coloring
- 20 – 24 Chocolate wafer cookies (such as Nabisco Famous)
- 1/2 cup mini chocolate chips
- 1/2 cup melted chocolate or candy melts
- edible shamrock decorations
- wax paper or parchment lined tray
- Flavor the icing with peppermint oil … the oil is very strong, start with a few drops and taste before adding more!
- Color the icing … start with a drop or two.
- Add chocolate chips to the icing and stir to combine.
- Take a chocolate wafer cookie … add a scoop of the icing mixture … place another wafer cookie on top … gently press down. Chill for a few minutes.
- Dip 1/2 of the cookie in melted chocolate and lay on prepared tray … lay shamrock decoration on melted chocolate. Chill for a few minutes and serve.
- Store cookies in an air tight container in the fridge. Makes 10 to 12 sandwich cookies.
I enjoy your comments :)
♦ I LINK UP AT THESE FUN PARTIES! ♦
I love guacamole!
I love cupcakes!
I love to have fun with food!
We are a football family … translation – the guys watch the game, I make the snacks. I usually fill this bowl with real avocado guacamole … this year it may be filled with cupcakes. Surprise :)
My favorite part of this cupcake is the chocolate covered Cheerio “olives”. I made my “olives”, after hearing about the ones that Jacques Torres makes. Someday I will go to his store and buy them!
The strawberry jam “salsa” tastes pretty good … son #3 loves this part!
Last year I made Nacho Cupcakes …
I can’t believe that it took me so long to dream up guacamole cupcakes!
This is what you will need …
- Make the chips – Place 2 tortillas on a parchment lined baking sheet, spray with oil, sprinkle with cinnamon/sugar, cut into triangles, bake at 400°F for 10 minutes or until golden brown.
- Make olives – Mix melted chocolate and Cheerios, remove each Cheerio with tweezers and use a toothpick to poke the chocolate out of the center if necessary. Lay on parchment and chill for a few minutes.
- Make “guacamole” icing – color the icing yellow then mix in one drop of green coloring and continue adding green until you have reached a lovely guacamole color! Fill disposable pastry bag (or a ziptop bag) with icing and cut off tip creating about a 1/2″ opening.
- Frost cupcakes … add a few chips … spoon on some jam … add my favorite “olives” :)
I do have an “olive” alternative – cut black licorice … the hubby likes black licorice, I am not a fan of it, but it is easy!
I can’t decide … would you serve margaritas with my guacamole and chips? I do love your comments :)
I have a confession … I’m loosing it … “it” being my mind.
For some reason I thought that I came up with a new and brilliant idea … I didn’t … I Googled it … found many images of Indian Corn Cupcakes.
This may be a project that would involve the kids … but let me tell you that those little candies were slipping out of my fingers and onto the floor … some into my mouth. So I’ll leave that decision up to you!
I am sharing my idea anyway … it’s not new or brilliant … but I still like it …
This past summer, I meant to save corn husks from corn on the cob and let them dry … I forgot … so I went to the store and bought some. I did use my glue gun to help hold the husks in place while I tied the ribbon …
Now for the fun part … the cupcakes. This is what you will need … cupcakes, frosting in a pastry bag fitted with a #10 tip, M&M’s (autumn colors or Reese’s Pieces) and a spatula …
Squeeze the frosting across the cupcakes to form the “ear of corn” … fill in with frosting …
Use a spatula (or the back of a spoon) to spread the frosting …
Start arranging the M&M corn kernels … I did lay them on a slant, trying to cover up some of the frosting …
Continue until you fill up the entire ear of corn …
For these three ears of corn I used …
- 9 cupcakes
- 3/4 cup of frosting
- 3/4 cup M&M’s (Reese’s Pieces would work too)
♦ My lesson of the day … don’t store the decorated cupcakes in the refrigerator … the M&M’s change color … it’s not pretty. I learned the hard way … I told you that I was loosing it :)
I ♥ your comments!
This wedding cake kept me pretty busy last week. Out of all the wedding cakes that I have made … this is probably my favorite. It was inspired by a photo from the Wedding Chicks (Rustic Wedding Ideas).
I am not a professional cake maker and don’t claim to be one. I make wedding cakes only for family and friends (if they want it) … since I’ve known the groom for about 25 years and he made an excellent choice for a bride … they qualified :) They are such a cute couple!
We all have things that we enjoy or have a talent to do well … writing is not my mine … as you can probably tell ;) I was that kid in school that dreaded creative writing. If the teacher gave an assignment to write a 100 word essay … I was counting every word until I reached 100 words and felt relief when I reached it!
What I did enjoy was math, working with numbers! Here are a few numbers that you may enjoy …
- This wedding cake should serve 140 people
- 2 tiers were chocolate with raspberry filling, 1 tier was white with raspberry filling and 1 tier was carrot with cream cheese filling
- For the cakes …I used 31 eggs, 7 cups canola oil, 7 cups shredded carrots, 2-1/2 cups walnuts, 5 cups sugar, 5 cups flour, 2-1/2 cups raisins, 2-1/2 cups pineapple, 2-1/2 teaspoons salt, 5 teaspoons cinnamon, 5 teaspoons baking soda, 7 cake mixes and water
- For the frosting … I made 8 recipes of my Favorite Decorator Icing … 4 pounds butter, 8 pounds powdered sugar, 2 teaspoons salt, 4 tablespoons meringue powder, 8 teaspoons? (I didn’t measure … just poured) vanilla bean paste and about 3 cups heavy cream
- For the fillings … 2 recipes Cream Cheese Icing … 1 pound cream cheese, 1/2 cup butter, 2 teaspoons vanilla bean paste, 2 pounds powdered sugar. For the raspberry filling … I bought 3 pounds at my local cake shop … I was tired!
I also enjoy baking … so here is the carrot cake recipe that was given to me years ago by my friend, Jane.
- 1-1/2 cups canola oil
- 2 cups sugar
- 4 eggs
- 2 cups unbleached flour
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 3 cups shredded carrots
- 1 cup raisins*
- 1 cup crushed pineapple (drained)
- 1 cup chopped walnuts (or pecans)
- Preheat oven to 350°F. Grease and flour pan. (9″x13″ pan or 2-8″ round pans)
- In a large mixing bowl beat oil, sugar and eggs together well.
- In a separate bowl sift or whisk together the flour, salt, cinnamon and baking soda. Add dry ingredients to egg mixture and beat together.
- Add carrots, raisins, pineapple, nuts and beat in by hand.
- Pour into prepared pans and bake for 40-50 minutes for 9″x13″ or 30-40 minutes for 8″.
- Cool completely and frost with Cream Cheese Icing
* Helpful Hint – toss the raisins in a teaspoon of flour before adding them to the batter, it will help them from sinking
I look forward to your comments!
Red Velvet Cupcakes with Cream Cheese Icing … a favorite for so many people.
I love cream cheese icing … can you see the flecks of vanilla bean in the photo above? I love, love, love it :)
Now, true confession time … I don’t know how to say this, so I’ll just get straight to the point … Red Velvet is not my favorite cake. There, I said it!
We are all entitled to our own opinion … right?
Please don’t hate me … I realize that I may be the only person on earth that feels this way.
Let me clarify, I don’t dislike red velvet … I find to be OK … it’s just not my first pick.
I have tried to love it … I’ve had red velvet at several bakeries, made by friends, etc. … but honestly, I found all of them to be OK, but they didn’t turn me into a lover. It’s my problem … no one’s fault.
I swear … I am not a cake snob … maybe I’m just weird ;)
I have used red velvet cake mixes several times and thought the results were fine … they didn’t turn me into a red velvet lover.
I really want to fit in .. and be a red velvet lover.
I really hate all these sentences that begin with “I” … but I’m voicing only my opinions :)
I gave it another try … made a few changes to a cake mix, which created a moister and more flavorful cake.
I’m on my way to be a red velvet lover … I’m not going to give up!
RED VELVET CUPCAKES … the sweet simple way
- 1 Red Velvet Cake Mix (I use Duncan-Hines)
- 2 Tablespoons Unsweetened Cocoa Powder
- 1 Cup Buttermilk
- 4 Eggs (at room temperature)
- 1/3 Cup Canola Oil
- 24 paper cupcake paper liners
- Preheat oven to 350°F. Place paper liners in cupcake pans.
- Using a large mixing bowl, beat eggs slightly with an electric mixer. Add buttermilk and oil, stir to combine.
- Add cake mix and cocoa powder. Break up any large lumps of cake mix.
- Beat on low for 30 seconds or until moistened. Scrape sides of bowl. Beat on medium speed for 2 more minutes.
- Fill prepared cupcake pans.
- Bake for 15 – 20 minutes. Cool completely on a wire rack.
- Frost with cream cheese icing. Enjoy! Makes 24 cupcakes
Cream Cheese Icing
- 1/4 cup butter (softened)
- 1 – 8 ounce package of light (or regular) cream cheese (softened)
- 1 teaspoon vanilla bean paste (or extract)
- 1 pound (4 1/2 cups) confectioners powdered sugar
- Using and electric mixer – beat butter, cream cheese and vanilla until combined well.
- Add 1/2 of the sugar and beat well.
- Add remaining sugar and beat on medium speed until creamy.
Enough of my opinions … what’s your opinion? Are you a RED VELVET lover?
Do you remember my Oatmeal Raisin Cookies from last week?
It seems like we all have an opinion about the way we like our cookies.
Some like chewy … some crispy … oh, don’t forget the nuts … maybe chocolate chips … how about coconut?
I would like to add nuts … but I don’t … because I have 2 picky sons … they like nuts and cookies … but they don’t like nuts in their cookies!
Then of course, who would make the decision … walnuts or pecans? The hubby and son #3 would pick walnuts … I want pecans.
So here is my solution …
Two oatmeal raisin cookies sandwiched with cream cheese icing!
This makes me happy :)
Cream cheese icing and cookies … can it get any better?
Even son #2, who doesn’t like cream cheese, likes cream cheese icing!
I did wrap them in plastic wrap and kept them in the fridge …
If they don’t like this … I don’t know what to say ;)
What’s your opinion … cream cheese icing … yes or no?