Friday, June 15, 2012
Volcanos Are Cool
Thursday, May 10, 2012
A Fistful of Pearls Mini Cake
Friday, April 27, 2012
Blue Steel Heels Cake
Saturday, September 17, 2011
Sweet and Tiny
It has been so long since I have blogged. I apologize for leaving everyone hanging. It got crazy for a while with having a baby and getting through his first year along with having a 3 year old who constantly keeps me on my toes. Hopefully it won't be this long before I post again.
I made these sweet little cupcakes for a friend of ours who had their first baby. She is such a cutie and tiny as she can be. They are trying to adjust to their new addition and new schedule too, so I hope these cupcakes can bring a little cheer to them.
They are white cake with vanilla frosting topped with a white chocolate heart.
Sunday, November 21, 2010
Peanut Butter & Nutella Cake Balls
Monday, October 25, 2010
The "Ava" cupcake
Sunday, August 15, 2010
Ginger Cookies
Friday, July 23, 2010
Chocolate Chip Cookie Dough Cupcakes
Saturday, June 26, 2010
Homemade Cinnabon Cinnamon Rolls
Ingredients:
• 1/2 cup warm water
• 2 pkg. dry yeast
• 2 tablespoon sugar
• 3 1/2 oz. pkg vanilla pudding mix
• 1/2 cup margarine, melted
• 2 eggs
• 1 teaspoon salt
• 6 cups flour
Filling:
• 1 cup butter, softened
• 2 cups light brown sugar
• 4 teaspoons cinnamon
Preparation:
Mix water, yeast, and sugar together until yeast and sugar are dissolved. Set aside. In a large bowl prepare pudding mix according to package directions. Add margarine, eggs and salt; mix to blend well. Add yeast mixture and blend well. Gradually add flour; transfer to a lightly floured surface and knead dough until smooth. Place in a greased bowl; cover and let rise until doubled. Punch down dough and let rise again.
Roll out on a floured surface. Take 1 cup soft butter and spread over surface. In a bowl mix 2 cups brown sugar and 4 teaspoons Cinnamon; sprinkle over the top. Roll up tightly. Put a notch every 2 inches. Cut with thread or a sharp knife. Place cinnamon rolls on lightly greased cookie sheet 2 inches apart; lightly press each roll down. Cover and let rise to double again.
Bake at 350° for 15 to 20 minutes. Remove when they start to turn golden - don't overbake. Frost warm rolls with a cream cheese frosting. Makes about 20 large Cinnabon-like Cinnamon Rolls.
Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• ½ cup margarine, softened
• 1 teaspoon vanilla
• 3 cups confectioners’ sugar
• 1 tablespoon milk
Mix all ingredients together with a mixer until smooth. Spread over warm cinnamon rolls.