Thursday, September 9, 2010

Happy Labor Day!

We went up to Connecticut for a Labor Day BBQ and I wanted to bring a fun dessert.  I made yellow cupcakes dyed multi colored red, white, and blue with vanilla frosting dyed red, white, and blue.  Very big hit!  Everyone loved them!

Happy Birthday Eneida!

This was a great cake!  I had so much fun making it and it was quite simple.  I made 2 6 inch cake rounds of dark chocolate cake with vanilla buttercream frosting.  It's covered with white fondant to make it an igloo and the base is blue fondant for the water.  The penguin is also made out of fondant.  

Mmmm Dinner!

Mini pigs in a blanked- crescent dough rolled around mini hot dogs.  Very quick, easy, and tasty!

Pizza Muffins- Cut up pizza dough to fit in muffin pan, filled with pizza sauce, mozzarella, sausage, onion, and pepperoni.  Yummy! It will definitely be made in my kitchen again.  Thank you Martha Stewart!


Chris and I hosted an end of the summer luau at the end of August.  I had never made chocolate covered pretzels so I decided to try that.  I put fun tropical animal sprinkles on them like dolphins, sharks, turtles, and fish.  These and my fruit skewers were my favorite items at the party.  Both were very simple to make.

Heavenly Bars

Wow! It's been a very long time since I've been on here.  I made these Heavenly Bars awhile ago after I got back from Wisconsin.  My mom got some as a deli near are cabin and told me I needed to figure out the recipe.  I knew it was similar to a scotcheroo but there was this frosting type layer in the middle.  I had a thought that it was vanilla pudding.  Well, the recipe from is below but beware that it makes quite a bit of them and it's hard to put them down, hence the name.

  • 1 pkg. (4-serving-size) instant vanilla pudding mix
  • 2 cups packed Brown Sugar
  • 2 cups peanut butter
  • 1 cup Karo corn syrup
  • 4 cups Rice Krispies cereal
  • 4 cups powdered sugar
  • 1 stick (1/2 cup) butter or oleo, melted
  • About 6 tbsp. milk
  • 3/4 cup chocolate chips
  • 3/4 cup peanut butter
Measure dry pudding mix and divide it into two equal portions; set aside. For the first layer, in a large saucepan combine brown sugar, the 2 cups peanut butter, the corn syrup, and ONE portion of the pudding mix. Stir over low heat just until combined. (Mixture may stiffen.) Remove from heat and stir in Rice Krispies. Spray a 15x10x1-inch jelly roll pan lightly with nonstick spray and press the mixture evenly into the pan. Place in refrigerator until firm. For the second layer, stir together the powdered sugar and the remaining portion of the pudding mix. Add melted butter. Stir in the milk, about 1 tablespoon at a time, to make a fairly thick frosting consistency. Spread over the first layer and put back in fridge about 30 minutes or until firm. For the third layer, melt together chocolate chips and remaining peanut butter just until smooth. Drop by spoonfuls over the powdered sugar layer and spread out evenly. Chill until set. Cut into bars. (Best if kept refrigerated.)
Number of Servings: 24 to 36