Category: cuteness

Milano cookie Easter bunnies!

(This was originally written for a contributor post on eighteen25, go take a look and see! And look for more posts by me over there soon.)

Hey guys and gals. I’m sorry for the lack of blog posts. I went almost an entire month without posting ANYTHING. I really am sorry. I know I’m lame- life is busy and it’s getting warmer. No excuse, I know, but today’s post is a super duper adorable one that I think you’re really going to LOVE.

BUNNIES!

Easter bunny Milano cookies!

I’m insane, I know. You’re thinking, “Really?!” But yes. You’re probably also thinking “Why didn’t I think of that!?”

I had this idea a while ago, and I never actually implemented it. But I wanted to for so long that this year I finally had to. I really didn’t know what to use, how to do it, etc. But it all came together and I had everything I needed in my house.

Easter bunny cookies!

What you need:

  • Milano cookies
  • White chocolate or white Candy Melts (I used Baker’s white chocolate)
  • sprinkles for eyes/nose
  • black food coloring (optional)
  • paper for ears

Originally, I planned on using Oreos covered in white chocolate, and just make bunny faces. But I bought a package of Milano cookies for the first time in forever and I realized… they’re BUNNY SHAPED. Well, not really. But kinda.

Easter bunny cookies.

I also used the new banana Milanos, which I think are really good. You can use any kind you want, obviously. Mint. Raspberry. Plain. Whatever.

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Red currant cupcakes.

This is probably the first and last time you’ll see red currants on this blog.

Red currants.

Enjoy it.

See… they don’t grow locally. And they’re usually imported, and they’re usually pricey. Like $5.99 for 6 ounces pricey. Mmm hmm. And they’re not for everybody. They’re not like apples or oranges that everyone loves. They’re kind of a niche product. Most Americans don’t even know what a red currant tastes like, let alone have they seen one.

I’m telling you. My whole life and I’ve seen fresh currants TWICE in a market. TWICE.

Red currant cupcakes.

But that’s why they’re perfect for Valentine’s Day. Because they’re hard to find, they cost a pretty penny, and they’re just pretty. They have these perfectly round, translucent little orbs on the cutest little vines. They’re very delicate, too, and you realize when working with them just how hard it must be to pick them without crushing them. Which I’m sure only adds to the price.

I stretched out 12 ounces of red currants to make two 8-oz. jars of red currant jelly and then I used a bit of that jelly to fill some cupcakes. And I had to top them with fresh red currants too. I mean… if we’re gonna be decadent and floss a little bit… *pops collar*

Red currant jelly.

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Fluffy bourbon vanilla marshmallows.

Bourbon vanilla marshmallows.

Ohhhh, I have been wicked sick. Since December 28th or so, I’ve been a mess. I was on TWO different antibiotics, my head and chest were full of gunk and I could barely taste anything. I went to the doctor twice, got a chest X-Ray, and was given Hycodan syrup to sleep (only after practically begging for it because after 5 days with a total of just 4 hours sleep I was losing my mind). It was bad. To be fair, this was my own fault. Jay was sick in early December, and so was my mom, and then I got sick and just wrote it off as being “just a cold” so I didn’t do much about it. I was told to go to the doctor about 4 or 5 times. I was told it would get worse. I didn’t listen. 

I always do that. Remember when I was in the hospital that time? Yeah.

So it festered and hung around and got worse… and voila! Ended up going to the doctor twice in 5 days. Thankfully, I made it through the holidays. But on New Years Eve I was in a fitful, sweaty sleep on a double dose of NyQuil by 10:30 p.m. I don’t recommend a double dose of NyQuil, by the way. I was just desperate. I’m better now, but a bit of a cough is still lingering, and my head is still filled with gunk. Anyway. That’s the only excuse I have for my semi-absence. Usually, I have some posts lined up, but I was so sick I couldn’t face baking or even standing up for any period of time. Did you know most bloggers (myself included) set up their blogs to post automatically? Yep. Most of my posts are set up a week or so in advance. However, because I was sick, I fell behind. So here we are.

Bourbon vanilla marshmallows.

Coincidentally, though, this post is about marshmallows. And marshmallows tie in to being sick in an interesting way (thanks Wikipedia):

Marshmallow probably came first into being as a medicinal substance, since the mucilaginous extracts come from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical purposes as well.[2] The root has been used since Egyptian antiquity in a honey-sweetened confection useful in the treatment of sore throat.[1] The later French version of the recipe, called pâte de guimauve (or “guimauve” for short), included an egg white meringue and was often flavored with rose water.

The use of marshmallow to make sweets dates back to ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant, rather than the sap. The stem was peeled back to reveal the soft and spongy pith, which was boiled in sugar syrup and dried to produce a soft, chewy confection.[2] The marshmallow plant’s sap was also used by gladiatorsin ancient Rome. The sap was rubbed on the body in preparation for the fight.

So really, it’s appropriate that I am sitting here, after recovering from being sick, writing about marshmallows. Especially ones that include another cold/flu remedy… bourbon.

Bourbon vanilla marshmallows.

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Mini-bundt gingerbread cakes with brandy icing and sugared cranberries.

Mini-bundt gingerbread cakes with sugared cranberries.

So, hey guys… I made some mini-bundt gingerbread cakes. Cutest little things. And add to them some cute little sparkly sugared cranberries. Ugh. Forget it. Are visions of sugarplums- or sugared cranberries- dancing in your head? It’s Christmastime, folks! I know! So exciting. It’s such a busy time of year, I know, but I hope you all take some time to spend with your families and friends. It’s easy to get caught up in the hustle and bustle and forget that not only are we all human- but what’s important.

Beautiful things don’t always have to be complicated. Simple is beautiful too. And I promise you that these little mini gingerbread bundts are simple. Don’t be scared by the sugared cranberries!

Mini-bundt gingerbread cakes with sugared cranberries.

Gingerbread is so Christmas, it’s practically mandatory. If you let a holiday season go by without making gingerbread, it’s almost sacrilegious. I decided to up the ante and add another holiday favorite: cranberries. And let’s not forget brandy, another holiday staple.

So yeah. Mini-bundt gingerbread cakes. They’re so beautiful… and also just plain adorable. But SIMPLE. Just a few ingredients, a little bit of mixing and tossing and whisking and voila. Gorgeous little cakes to serve after a holiday meal. And they’ll make you feel all Martha Stewart-y.

Mini-bundt gingerbread cakes with sugared cranberries.

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I always feel like somebody’s watchin’ me…

Monster bark! Perfect easy no-bake Halloween treat.

… Even my chocolate!

Isn’t Halloween the best holiday ever? I mean, every holiday has its merits. Christmas is great. Thanksgiving is even awesome- all that food. But HALLOWEEN, YOU GUYS. This is the best time. When else is it acceptable, even expected, that your food either resemble body parts or have eyes? It’s only at Halloween, and it’s basically awesome.

Monster bark for Halloween!

I call this “Monster Bark.” You can call it chocolate bark, Halloween bark, whatever. It depends also on what candy you use on top. Mine has bloodshot eyes, so clearly it has to be monstrous. Yours can be totally different! People usually think of bark as a Christmas thing; peppermint bark. But there’s no reason why you can’t make it for any holiday or occasion.

First you need a bag of chocolate. I prefer to use real chocolate as my base, and if I want more color (i.e. Candy Melts) or other kinds of chocolate I add a little in by swirling it or layering. You can in theory do whatever you want, I just find sometimes the Candy Melts melt a little quicker, so using chocolate as a base helps keep it firm. I used Hershey’s Special Dark for the base of this, and I added a little bit of black food coloring to make it look a bit darker. You can use a mix of white, milk and dark chocolate, or use dark chocolate with orange and/or green Candy Melts swirled in. Or add some white. Use your imagination!

I obviously stuck with one color.

Monster bark for Halloween.

You can use a bag of chips melted, or two large bars of chocolate. Depending on the amount of people or the size of your pan, you can even double that.

Next, you’ll need sprinkles and candies. I went really simple, but you can go crazy. Mine has Wilton candy eyes, candy corn, Wilton orange + black sprinkles, and some green and pink round sprinkles as well as candy pearls. You can use regular old Halloween candy too, and pretzels, and nuts… whatever it is you love.

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Jack-O-Lantern pudding.

Bewitched!

When I was little, Bewitched was one of my favorite TV shows. It used to be on in the early afternoons in syndication, on channel 11 or something. I’d rush home from school to try and catch it. I loved Samantha Stevens so much, and I wished I could just wiggle my nose and do magic like her and Tabitha. I even designed some Cupcake Rehab merchandise based on the show’s opening credits. It’s only fitting that I share this photo! Especially since I’m starting to think about what my jack-o-lantern this year will be. Previous years: Edgar Allan Poe, many varieties of cats, Sally from the Nightmare Before Christmas, Oogie Boogie and Jack Skellington (also from TNBC), pipe smoking pumpkins, regular jack-o-lanterns, witches on brooms and many more.

Jack-o-lanterns are kinda my thing.

So, today since we’re talking about jack-o-lanterns, I thought I’d post just a little a short and sweet little DIY/recipe post for you; in true Halloween-y fashion. These jack-o-lantern puddings are actually just pumpkin puddings in cute glasses that I DIY’ed. I mean, what are jack-o-lanterns made of? Pumpkins! Duh.

Jack-O-Lantern puddings! With a DIY for cute jack-o-lantern glasses.

You’ve probably seen this idea or something similar all over the Internet. But do you know how it’s done? Nope- I didn’t buy jack-o-lantern glasses.

And no, I didn’t use a Sharpie.

Jack-O-Lantern puddings! With a DIY for cute jack-o-lantern glasses.

I used black electrical tape.

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Wicked witch cupcakes.

(This was originally written for a contributor post on eighteen25, go take a look and see! And look for more posts by me over there soon.)

Aren’t these adorable? I know they are. They’re definitely not scary at all. But maybe the Wicked Witch of the West wouldn’t have been so upset if Dorothy had dropped a cupcake on her sister, instead of a house. Don’t you think?

Wicked witch cupcakes.

So, it’s getting close to Halloween. Everyone is either having a party, going to a party or expected to make something for a children’s party… or just for the kids, period. You need something easy but cute to make (and maybe use to impress people with your creativity) and I have just the thing- these!

Black and white with a little green is my favorite Halloween color combination. I usually avoid black and orange because it’s everywhere. It’s also really versatile, it can be used for witch cupcakes, monster cupcakes, vampire cupcakes… just about anything! And if you get a lot of black or black & white cupcake liners, you can also use them year-round for other things.

But anyway today we’re talking about witches. Wicked witches- who had a cupcake fall on them- with legs made of striped paper straws and shoes made of black paper. So easy!

Wicked witch cupcakes! Made with paper straws and black paper.

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