Thursday, December 21, 2017

Christmas Tree Cupcakes

I found the directions for Christmas Tree Cupcakes on this you tube channel from Cookies, Cupcakes and Cardio, and I had to give it a try! It's fun learning new things, especially when it is something that is creative and I feel that, with some practice, I can do it.  This Christmas Tree Cupcake, made from a sugar cone was easy to make and it is so cute, that any imperfections I may have created while making it, just fade into the cuteness, and aren't really noticeable. I love when that happens!
Christmas Tree Cupcakes 

2 1/4 cups Flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup Shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
3 Eggs
1 1/3 cups Cold Water
Cupcake Cups
Sugar Cones
Sprinkles
Confectioners Sugar

Royal Frosting
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar  


 Mix flour, cocoa powder, baking soda and salt. Set aside.
 Mix together the shortening, sugar and vanilla. Add the eggs, one at a time, mixing in well.
Add some of the flour mixture, then some water and keep alternating between the two, beating on low speed, just until combined.
Fill cupcake holders with batter and bake at 350 degrees until done, 12-15 minutes.  Cool completely.
 Make royal frosting by combining water and meringue powder in a bowl, and whisking together for approx. 30 seconds. Add cream of tartar and whisk together again for another 30 seconds. The mix should be frothy. Add the confectioners sugar all at once. Mix on low speed for 10 minutes, until all the sugar is combined.  Remove approx. 1 cup of white frosting, and tint 2-3 cups of the frosting green.
Use any round tip, and cover the top of the cupcake with white frosting. You can do all these at once, or one at a time. If you ice them all at once, then as you ice them, place a sugar cone upside down on the cupcake.
Start at the bottom of the cone, and using a #18 star tip, begin filling the cone with frosting leaves. I went around in a circle for my tree, but experiment and see what you like the most. There is no exact way for the trees to look, because as we know, all trees are different, and so should all frosting trees be different!
I found these little sprinkles that look like light bulbs, so I put them all over the tree, using a tweezers. Any kind of sprinkles you use will look great. When you are happy with the decorating, lightly sprinkle confectioner's sugar over the tree. Start at the top and move the shaker to the right and left to catch the bottom leaves. Don't forget to add a star!
Have fun with your Christmas Tree Cupcakes, and as always, leave me a message if you have any questions! Thanks for dropping by today, and Merry Christmas!






 
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Christmas Tree Cupcakes

ingredients:

Devil's Food Cupcakes:

2 1/4 cups Flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons Baking Soda

1/4 teaspoon Salt

1/2 cup Shortening

1 3/4 cups Sugar

1 teaspoon Vanilla

3 Eggs

1 1/3 cups Cold Water

Cupcake Cups

Sugar Cones

Sprinkles

Confectioners Sugar


Royal Frosting:


3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar 

instructions:

  1.  Mix flour, cocoa powder, baking soda and salt. Set aside.
  2.  Mix together the shortening, sugar and vanilla. Add the eggs, one at a time, mixing in well.
  3. Add some of the flour mixture, then some water and keep alternating between the two, beating on low speed, just until combined.
  4. Fill cupcake holders with batter and bake at 350 degrees until done, 12-15 minutes.  Cool completely.
  5.  Make royal frosting by combining water and meringue powder in a bowl, and whisking together for approx. 30 seconds. Add cream of tartar and whisk together again for another 30 seconds. The mix should be frothy. Add the confectioners sugar all at once. Mix on low speed for 10 minutes, until all the sugar is combined.  Remove approx. 1 cup of white frosting, and tint 2-3 cups of the frosting green.
  6. Use any round tip, and cover the top of the cupcake with white frosting. You can do all these at once, or one at a time. If you ice them all at once, then as you ice them, place a sugar cone upside down on the cupcake.
  7. Start at the bottom of the cone, and using a #18 star tip, begin filling the cone with frosting leaves. I went around in a circle for my tree, but experiment and see what you like the most. There is no exact way for the trees to look, because as we know, all trees are different, and so should all frosting trees be different!
  8. I found these little sprinkles that look like light bulbs, so I put them all over the tree, using a tweezers. Any kind of sprinkles you use will look great. When you are happy with the decorating, lightly sprinkle confectioner's sugar over the tree. Start at the top and move the shaker to the right and left to catch the bottom leaves. Don't forget to add a star!
Created using The Recipes Generator

Sunday, December 17, 2017

Chocolate Strawberry Brie Bites / #SundaySupper

Chocolate Strawberry Brie Bites are definitely an appetizer you will want on your next party menu! Super simple to put together, and you can do it ahead of time, then add the drizzle right before serving. These little appetizers are bursting with flavor, from the chocolate cracker to the fresh strawberry to the balsamic drizzle. You are going to love these, and so will your guests! 
 Chocolate Strawberry Brie Bites
(printable recipe at end of page) 

Chocolate Crackers
Brie Wedge
Fresh Strawberries
8 ounces Balsamic Vinegar

Slice off pieces of brie and melt in microwave or oven. Spread the brie over each cracker. I used a chocolate cracker from a company called 34 Degrees.
 Clean and trim strawberries.
Slice each strawberry in half. Then cut the strawberries lengthwise, leaving a small area uncut at the very top. Three lengthwise cuts per half. Fan strawberry halves and place on top of brie. Place on a tray, and refrigerate until right before serving.
Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle. It drizzles best at room temperature.
Take Brie Bites out of refrigerator approx. 20 minutes before serving. Drizzle with balsamic reduction, and serve!


For more Make Ahead Dinner Party Recipe inspiration, check out these yummy ideas!



Ahead of Schedule Starters

Earlier the Better Entrees

Prepared Ahead Dessert

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.





Pin it

Chocolate Strawberry Brie Bites

ingredients:

Chocolate Crackers
Brie Wedge
Fresh Strawberries
8 ounces Balsamic Vinegar

instructions:


  1. Slice off pieces of brie and melt in microwave or oven. Spread the brie over each cracker. I used a chocolate cracker from a company called 34 Degrees.
  2.  Clean and trim strawberries.
  3. Slice each strawberry in half. Then cut the strawberries lengthwise, leaving a small area uncut at the very top. Three lengthwise cuts per half. Fan strawberry halves and place on top of brie. Place on a tray, and refrigerate until right before serving.
  4. Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
  5. You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle. It drizzles best at room temperature.
  6. Take Brie Bites out of refrigerator approx. 20 minutes before serving. Drizzle with balsamic reduction, and serve!
Created using The Recipes Generator

Thursday, December 14, 2017

Celebrate It! Blog Link Party!


I am so glad you stopped by!
Link up what you have been blogging about,
so we can share and celebrate with you!

Last weeks featured posts:

 DIY Snowman Tin Can Toss
from


Easy Homemade Caramel
from

Sweet and Salty Cracker Candy
from






Saturday, December 9, 2017

Gingerbread Bars / #ChristmasCookiesWeek

These Gingerbread Bars make a flavorful addition to your cookie trays and tins! Colorful Cookie tins with a mix of cookies and a bar or two make the perfect gift! These bars come together easily, and although I used white chocolate chips in the batter, they would taste great with semisweet or milk chocolate also!

Add sprinkles right after taking the bars from the oven for a festive and fun look!

Gingerbread Bars
(printable recipe at end of page)

3/4 cup Flour 
2 teaspoons Cocoa Powder
2 teaspoons ground Ginger
1 teaspoon ground Cinnamon
1/8 teaspoon ground Cloves
1/8 teaspoon ground Nutmeg
1/4 teaspoon Salt
1/4 cup unsalted Butter, softened
1 cup firmly packed dark brown Sugar
1/4 cup Molasses
2 Eggs
1/2 teaspoon Baking Soda
1 teaspoon very hot tap water
1 cup White Chocolate Chips

Preheat oven to 350 degrees.
Mix the flour, cocoa powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg and salt together in a medium bowl.
Cream the brown sugar, and butter together with a mixer. Add in the molasses, and then the eggs. Beat until smooth.
Place the hot water in a small bowl. Add the baking soda, and stir to dissolve.
Add half of the flour mix to the wet batter and stir together. Stir in the baking soda/water mix, then stir in the remainder of the flour mix. Add in the chocolate chips.
Pour batter into an 8x8 pan sprayed with cooking spray. Bake for 20-22 minutes. Let cool completely before cutting.
Thank you for joining me today, and thank you for stopping by this past week for #ChristmasCookieWeek. Wasn't it fun?! I had a blast sharing some of my family specialties with all of you, and I hope you found some cookie recipes that you like and that they become a part of your family Christmas celebration for years to come! 

I have a lot more holiday recipes coming up, so don't be a stranger! Stop by next week for some simple candy recipes! They would be nice tucked in to your cookie tins!

Check out these cookies from my fellow bloggers! They all look so awesome!:



Thursday, December 7, 2017

Place Setting Sugar Cookies / #ChristmasCookiesWeek

I love setting a nice table, especially during the holidays! I often decorate the table formal and traditional, and sometimes I go with fun and cute, like these Place Setting Sugar Cookies. The cookies are basic sugar cookies with the recipients name on them and they are simply placed on top of the napkin at each table setting!
 Place Setting Sugar Cookies 
(printable recipe at end of page)

5 cups Flour
3 teaspoon Baking Powder
1 teaspoon Salt
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract


Royal Icing  
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar 
Red Hot Candies


  Mix the dry ingredients together. Set aside.
 Cream the butter and sugar until light and fluffy. Add the eggs and almond extract and mix well. Add the dry ingredients a little at a time, to the butter mixture. Mix until the flour is incorporated and the dough comes together.
Place a spatula full of dough on a large piece of parchment paper. Fold the parchment paper in half, covering the dough. Roll out the dough to 1/4" thickness. Place all the sheets of dough on a baking sheet and cover with plastic. Let refrigerate for 30-60 minutes.
Take a sheet of dough from the fridge and cut out the holly leaves. 
Place on parchment covered baking sheet and bake for 7-8 minutes at 350 degrees. Place cookies on a wire rack and let them cool completely.
Pour the warm water and meringue powder into the bowl of a large mixer. Mix together with a whisk for 30 seconds. It will become frothy and thicker. Add the cream of tartar and mix again for 30 seconds more. Pour in all the confectioner's sugar at once. Use the paddle attachment and start mixing on the lowest speed. Mix on that low speed for 10 minutes. Place frosting into a sealed container to keep fresh. 
Add some green decorating color to white icing. Outline the color and then start filling in the color. Add 3 red hot candies to the pointy end. Let cookie dry.
Use white icing to write the guests name on the cookie. Place on the napkin as a place setting.

Thank you for stopping by today!
Scroll down and find more cute and delicious Christmas Cookies you will want to make!

Wednesday, December 6, 2017

Red Velvet Whoopie Pies / #ChristmasCookieWeek

Doesn't just saying the name, "Whoopie Pie" make you smile? I smile every time! The name just says "fun" and "yum"! So, when I was putting together a list of cookies to bake for friends this Christmas, I couldn't forget to include the fun Whoopie Pie. The Red Velvet Whoopie Pies, are my favorite, especially for the holidays, and after you make this recipe, I know it will become your favorite also! 
These Whoopie Pies look great in green also, and they are so cute when you make one side red and the other side green!

Red Velvet Whoopie Pies
(printable recipe at end of page)

Cookie
2 1/2 cups Flour
tablespoons unsweetened Cocoa Powder
1/2 teaspoons Baking Powder
1/2 teaspoon baking Soda
pinch of Salt
1/4 cup Canola Oil
1/2 cup + 2 tablespoons Buttermilk
1/2 cup Butter, softened
1 tablespoon Vegetable Shortening 
3/4 cup firmly packed Dark Brown Sugar
1/4 cup Sugar
1 large Egg
1 teaspoon Vanilla
1tablespoon Red Gel Food Coloring

Filling
3 cups Confectioner's Sugar
1/2 cup Butter, softened
8 ounces Cream Cheese, softened
1 teaspoon Vanilla
pinch of salt


Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another bowl, mix together the canola oil and buttermilk. Set aside. Using a large mixing bowl, cream together the butter and vegetable shortening. Add the sugars and beat until fluffy~about 5 minutes. Add the egg and vanilla and mix until combined.Add the food coloring. Mix on low. 
Start adding the flour mix a little at a time, alternating with the buttermilk mix. Blend only until combined, then scrape down the sides and chill in fridge for at least 15 minutes.
Use a circle cookie cutter and draw around them with a pen. These will be your guides for the batter.
Flip the paper over so you are not placing food on the pen marks. Use a large round tip (#5) and place the batter in a pastry bag. Fill in the circles with the batter.
Bake at 350 degrees for 8-9 minutes. 
Mix up your cream cheese filling by sifting the confectioner's sugar into a bowl. In a separate mixer bowl mix together the butter and cream cheese.Add the sugar, vanilla and salt. Beat until smooth, but do not over mix. Place filling in a pastry bag, and using a #10 tip, or a decorative one if you prefer, pipe the frosting around the bottom cookie.
Place another cookie on the top and refrigerate until time to enjoy!

Thanks so much for stopping by today! Scroll down a bit to find many more Christmas Cookies you will want to check out! So many goodies in one place!!