Author Archives: sweetsimplestuff

Eyeball Marshmallow Pops

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Halloween just wouldn’t be complete without bloodshot eyeballs!

Today’s project is about improvising or substituting.  Sometimes we can’t find what we need … or we run out of supplies.  Why not just make do?  As the old saying goes … necessity is the mother of invention.  When I started making these eyeballs, I was going to use the large round flat sprinkles … but they are not always easy to find.  So … why not M&Ms or Skittles.  I like to dip my marshmallows in chocolate or candy melts because it seals them and keeps them fresh.  But there is no reason that you couldn’t make the eyeballs without dipping them.

This is what I used …

  • large marshmallows
  • white candy melts
  • lollipop sticks
  • black and red edible markers
  • M&Ms
  • large round flat sprinkles (candy confetti)

Dip the marshmallows in the melted chocolate and tap off the excess chocolate …

Place the marshmallows in styrofoam or a handy-dandy pop holder (that I made from a dollar store find) … and pop them in the fridge to harden up.  Did you notice that made a few with two eyeballs?

Using the red marker, make bloodshot lines (is that what they are called?)  Sometimes the markers get a coating from the chocolate … I just wipe it on a paper towel to clean it …

Use some melted chocolate to “glue” the sprinkle or M&M on the eyeball …

Use the black marker to make the pupil …  (the green ones are M&M’s)

I hope you have fun making these eyeballs!  I’ll be keeping my marshmallow eye on you … no, not really.

Tidy Mom

I ♥ comments … please leave one … or two …


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Halloween Info …

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I have seen so many wonderful ideas for fall and Halloween.  Here are a few of the magazines that I have been looking at …

I just came home from Wal-Mart … look what I found …

They were calling my name … so I had to bring them home with me.  The wheels in my head were turning … I had ideas!!!  I was feeling quite good … and somewhat organized … because I was sure that those pumpkin shaped marshmallows won’t last on Wal-Mart’s shelf very long.  I kept walking down the aisles … sooo many cute Halloween things … but I did resist buying too much.

Then I turned the corner and saw this …

My bubble was burst … I am behind schedule … as usual.  I know this happens every year … but is it earlier than usual … or maybe I am just having another senior moment!  Of course that would be a very premature senior moment … LOL.

Tomorrow … another Halloween idea … here is a hint …

Mystery Spice Cake … completed!

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Today, as promised, I frosted the Mystery Spice Cake.  I used Cream Cheese Icing and added about one extra cup of powdered sugar to stiffen up the icing.   Usually I don’t use Cream Cheese Icing for decorating because it softens so easily.

Let me take this time to confess that I am not a professional cake decorator, as you will soon see.  What I visualize in my mind does not always translate to the cake.  I just keep practicing!

I baked and froze my cake yesterday because I believe that freezing helps the cake to retain its moisture.  Plus, I find it easier to handle and frost a frozen cake.  As you can see, the cake is standing on its side and I am balancing it with one finger … and it is not falling apart!

Put a dollop of icing on the plate to help prevent the cake from slipping around …

Apply a thin coat of icing … some call this a “crumb coat” because it seals in the crumbs … some call it “dirty icing” …

Don’t worry if it’s not pretty …

Cake #1

I like fast and easy decorating … and texture can add interest.  I used tip #17 and created swirls, starting in the center working my way out …

I would use this type of decoration for many occasions …

Cake #2

Since it is fall … I colored the icing orange … used tip #199 and made what I hope would look like pumpkins …

I use broken pretzel sticks as stems …

Using green icing make vines with tip #2 …

The weather warmed up this afternoon and the pumpkins show it!  Make leaves with tip #352 … remember to hold the tip so that it looks like a bird’s beak …

I made a little red icing to try to make an apple … I’m not sure about it …

Enjoy …

With the addition of sooo much cream cheese icing, I believe this cake could serve 10 people.

I ♥ comments!!!

Mystery Spice Cake (we will frost tomorrow!)

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A few weeks ago I asked for ideas … Barbara suggested a small decorated cake for 2 to 4 people.  Well, this is a one-layer 8″-9″ round cake … maybe for 4 hungry people … or cut it in half and freeze one half for later … or bake it in 2 – 6″ pans!  Spice cakes remind me of fall … after all, today is the first day of fall!

My favorite part of this cake (other than how easy it is) is to let people guess the “mystery” ingredient.  So far nobody (that I have asked) has guessed!  The “mystery”  is a can of tomato soup!!!  Yes … tomato soup … I couldn’t believe it.   I had to try it.  It definitely does not taste like tomato soup … I would not lie to you.  I don’t like tomato soup.  This recipe is very old, from the 1930’s and I found it on the King Arthur Flour website.  I do love King Arthur Flour … great products and recipes.

I baked the cake today … wrapped it in plastic wrap … put it in the freezer … and will frost it tomorrow.  I will show some very fast and easy decorating … please check back tomorrow!

Let’s get started … prepare your pan with cooking spray and parchment paper (I use unbleached paper) …

Cream butter and sugar …

Add the egg and mix well …

Bring the kids in for this … add the baking soda to the can of soup …

Watch it foam … it reminds me of a science experiment …

Add the soup mixture to the butter mixture … it will look slightly curdled …

Whisk all remaining dry ingredients …

Add the flour mixture to the wet mixture …

Pour the batter into the prepared pan …

Now bake … let it cool in the pan 15 minutes … then finish cooling on a rack.  Look how clean the pan is … parchment paper is a wonderful thing …

Mystery Spice Cake

(slightly adapted from King Arthur Flour)

  • 1/4 cup butter (1/2 stick), softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 can condensed tomato soup – 10 3/4 ounce (Campbell’s preferred)
  • 1 teaspoon baking soda
  • 1 1/2 cups unbleached flour (or all-purpose)
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cloves
  • 1 teaspoon cinnamon
  1. Preheat oven to 350° F.  Spray an 8″ or 9″ round cake pan with cooking spray.  Line with parchment paper and spray again.  Cream butter and sugar in large bowl.  Add egg and mix well.
  2. Combine baking soda with undiluted soup in can.  Let foam for 1 minute.  Pour soup mixture into butter/sugar/egg and blend well.  Mixture will look slightly curdled.  This is normal.
  3. In a small bowl combine flour, baking powder and spices.  Whisk well and add to tomato soup mixture.  Beat together for 1 minute on medium speed.  Pour into prepared pan and bake for 30-40 minutes.  Cool in pan 15 minutes.  Remove to rack and cool completely.

Remember to come back tomorrow for frosting and decorating.  We will use cream cheese frosting!!!



It's a Blog Party

Frankenstein or Hulk? … Marshmallow Pops

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The lazy days of summer are over … today I decided that I had better get on the ball and start thinking about Halloween.  So … I made these Frankenstein and sons marshmallow pops.  I showed them to my hubby.  He said … oh you made The Hulk!  I’ll let you decide.

This is what you will need …

  • Jumbo marshmallows
  • Large marshmallows
  • Lollipop sticks
  • Candy melts
  • Candy eyeballs
  • Edible markers (black & red)
  • Chocolate jimmies

I did mix white chocolate with green chocolate (candy melts) to get a lighter color green.  Dip the marshmallow in the melted candy … tap off all the excess candy …

Then dip the top of the marshmallow into the chocolate jimmies to create hair …

Place the pop in styrofoam (or a fancy homemade pop holder) … put them in the fridge or freezer for a few minutes to harden the candy …

Next give him some eyeballs, using melted candy as glue …

Use some melted candy to make eyelids …

I used some melted dark chocolate to make the mouth on the large pops … but used the black marker on the small pops …

Use the red marker to make some scars …

So … what do think … Frankenstein or The Hulk?

I ♥ comments!

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Shortbread Cookies with Dark Chocolate and Sea Salt

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Do you like sweet and salty?  Then you will enjoy these cookies.  I made my favorite shortbread cookies … added some dark chocolate … then sprinkled a little sea salt on top.

If you would like step-by-step photos to make the shortbread cookie dough click here.

Make the cookie dough, roll and cut …  (This cutter is about 3″ … can you tell that it has had a long hard life and probably got smashed in a drawer at some point?)

Bake and cool the cookies.  Melt the chocolate and pour into a squeeze bottle, disposable decorating bag or even a heavy weight Ziploc type bag, and snip off a corner …

Squeeze the chocolate on the cookie …

Since this was the first time that I made these cookies, I used both fine and coarse sea salt.  I do prefer using the coarse salt … because it was easier for me to control and I like the look.  Sprinkle some salt on the melted chocolate …

Here is the recipe …

Shortbread Cookies with Dark Chocolate and Sea Salt

1 pound of butter (4 sticks)

2 cups powdered sugar

2 teaspoons vanilla

1/2 teaspoon salt

4 1/2 cups unbleached flour (or all-purpose)

1 cup melted dark chocolate

Sea Salt (I prefer coarse)

Cream together the butter, vanilla and sugar.  Add the flour and salt. Mix until blended.  Dough will be stiff.  If the dough is too soft, cover and refrigerate the dough for a few minutes.   At this point, the dough could be wrapped well and saved for future use.  It keeps for weeks in the fridge.  When you are ready to use it, remove from fridge and set it out until it softens enough to roll.

Roll the dough, on a lightly floured surface or between sheets of plastic wrap or parchment, to about 1/4 thick (or a little thinner).  Cut into desired shapes.  place on an ungreased cookie sheet, parchment paper or silicone baking mat.

Bake at 350° for 10-12 minutes.  Cool, drizzle chocolate on top and sprinkle with sea salt.

Makes about 3 dozen 3″ cookies.

I ♥ comments … please leave one!

Bracelet Giveaway Winner!

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First of all, I would like to thank everyone for participating in this giveaway.  Some wonderful suggestions came up.  You gave me something to think about.  Soon fall will be in the air … let the baking begin!!!  Today the temp is supposed to drop by 10° … I can finally think about turning the oven on.

Now … the real reason for this post.  The winner of the bracelet is … drum roll please … comment #8 from Barbara.  Barbara, check your email!  I will be contacting you.

No-Bake Peanut Butter Butterscotch Crisp Cookies

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I found this recipe last week on Brown Eyed Baker.  I thought that I had everything in my pantry to make them … well, I had to make a slight change because I didn’t have enough peanuts.  But the good news is … this is a very versatile recipe.  Make changes to fit your needs … the original recipe from Smuckers called for chow mein noodles … but Rice Krispies are in this version.  I may use some Cheerios in my next batch!

I did store these in the fridge because of the heat.  Here is my slightly adapted recipe …

No-Bake Peanut Butter Butterscotch Crisp Cookies

1 3/4 cups peanut butter (creamy, chunky or a combo)

1 – 12 oz. package butterscotch chips

1 cup white chocolate chips

1/2 cup chopped salted peanuts

3 1/2 cups Rice Krispies cereal

1.  Line two baking sheets with waxed paper or parchment paper, set aside.

2.  In a medium-large saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.

3.  Stir in the peanuts and Rice Krispies cereal.  Drop mounds onto the lined baking sheets.  Chill until set (freezer 5 minutes or refrigerator about 30 minutes).  Store in an airtight container at room temperature or in the refrigerator.

 Remember to enter my Cupcake Bracelet Giveaway.  The deadline is Thursday, September 8, midnight!

 

Giveaway!!! Bracelet with a Cupcake Charm

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Hello everyone,

As you know, I enjoy baking or making sugary treats.  But, I also like to bead.  Today I made this bracelet … complete with a cupcake charm!  It is adjustable in length and the beads are faceted glass … very simple to make.   Do you like it?

One lucky person will win this bracelet.  Would like to be the one?  To enter this drawing … you must do two things.

1.  You must sign up for an email subscription (in the upper right hand corner of this page).  If you already subscribe, just say  so  …  and

2.  Please leave a comment about what you would like to see on this site … don’t be shy … you could just say HI!

P.S.  Don’t forget to leave your email address so that I can contact the lucky winner!

Enter in the “Comment” section at the bottom of this page.  One entry per person.

Would you like to see more marshmallow ideas … like these Happy Grads?

Cupcake decorating ideas … like these Ladybugs made with m&m’s?

Basic from scratch baking … like Peanut Butter Cookies?

Simple baking, maybe using a mix … like these Brownie Cupcakes with Oreos?

Or … do you have any other suggestions?  Please feel free to leave all of your opinions, comments and suggestions below …

The deadline to enter the drawing is midnight (p.s.t.) Thursday, September 8, 2011.  One winner will be drawn using Random.org and announced Friday, September 9, 2011.

Giveaway is over, sorry  😦

Don’t forget to comment!!!

Cupcakes To Go

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Today I am sharing some things that I learned while making these cupcakes that were used as wedding favors.   A few weeks ago I showed you the “Queen of Hearts” cookies that were for the bridal shower tea.  The wedding took place this past Saturday and I volunteered to make the cupcakes that the bride wanted as favors.

This past week was one of the hottest of the summer.  I was hot … and lazy … I relied on my old friend, Duncan Hines, once again.  I baked the cupcakes a few days ahead and froze them as usual.  Friday evening I made the icing … my decorator icing recipe  … you may want to check it out because I made a few slight changes.  Then I prepared the assembly line …

Since it was so hot and the wedding was outdoors … I had already planned to deliver the cupcakes in an ice chest to keep them cool until needed.

This is what I did … I baked the cupcakes in regular liners … then placed them in parchment paper cups (sometimes called tulip cups) … just to keep things neat …

I knew that if I iced the cupcake and then tried to put it in the “to go” box … I would surely have my fat fingers messing up the icing … or have smeared icing on the sides of the box.   So, I decided to put the icing on the cupcake after it was in the box …

I used Wilton tip #1M … started on the outside of the cupcake and swirled my way to the center …

And it worked!  I was so lazy, that I even bought ready-made icing flowers at the cake decorating store.  Maybe I should be embarrassed … but I’m not.

I closed up the boxes and refrigerated them overnight.  Saturday morning I tied the ribbons … put them in the ice chest … and drove them to the wedding.  Here is a pic of the first 20 …

I hope that these hints help you to make cupcakes to go!