Monster Eyeball Cupcakes – Howl-O-Ween Giveaway Hop

Fall is officially here and at my house we are getting in the Halloween spirit already.

My youngest has an obsession with scary and goury things so when i got the letter for the fall dance at his school,  I knew i had to make a scary treat for the kids.

Every year I like to make something,  and not tooting my own horn (ok.. maybe I am just a little), but my treats always sell out the fastest.

Last year I made little monster cupcakes with edible candy eyes and they actually looked like little alien monsters.  The year before that was Jack Skellington sugar cookies which was fitting because that was my oldest’s Halloween costume that year. The year before that were pumpkin cupcakes…

This is a seriously simple treat,  and doesn’t require much artistic ability,  but I figured I’d share anyway in case you wanted to make these adorable little monster eyeball Cupcakes!

So,  let me start off by saying yes.. the pictures are ehh, and I probably could’ve taken more step photography but honestly,  I was rushing and just trying to get done.  I had gone to the gym at 6am, then worked a 9 hour day, and just gotten home at the time,  plus has dinner going in the oven simultaneously. I love to multitask,  it’s one of my talents and I can be a bit hyperactive😀.

Here’s all you need;

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I went with classic white cake because hey, eyeballs are white after all.. I’m a little disappointed I couldn’t find the green jelly candy rings because that was my initial plan,  but these peach ones came out just fine and they taste super yummy! Did i mention they’re only $1 at the grocery store?

I picked through the m&m bag for only red since I was making scary monster eyes,  but brown or any other color would work just as well.

I like them a little bigger for the kids treats for school functions, so i went auth my large baking cups from”if you care” and the color worked well since its a light natural beige and they’re safer for kids because they are free of all chemicals and chlorine.

For the next few steps,  that’s where I slacked off. Maybe I was too excited to start decorating but you get the jist. Simple. Creative.  Cute. Most important,  really yummy!

*Note,  I use olive oil in place of vegetable oil because it makes the cupcakes fluffier.

Enter to WIN 3 packs of IF YOU CARE cupcake holders ($12 Value!)!

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Check out the other giveaways in the hop!




Linky hop giveaway hosted by;

The Kids Did It
http://thekidsdidit.com/ & The Mommy Island http://themommyisland.blogspot.com

Happy Fall!

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Steak Gorgonzola -Copycat Olive Garden Recipe

I have a thing for cooking.  It’s like a challenge to me, and I’m in it to win it. I love making recipes that I’ve found online and giving them my own twist to perfect it,  like this Steak Gorgonzola that is a copycat Olive Garden recipe.

Funny thing is,  I’ve never even had it at Olive Garden although it’s one of my favorite places! My mom however,  gets this every time she’s there so I knew it had to be good.

Now that I’ve tried my own version,  I have it say,  IT IS GREAT!

Here is the recipe i used, let me know if you try this and if it tastes like Olive Garden’s version!

 

What you need:

1 pack Gorgonzola Cheese

2 Strip Steaks cut into cubes (or buy already cubed)

1/2 box Fettuccini Noodles

1 jar Alfredo sauce (I used Bertolli)

Balsamic Glaze (I use Cento brand) for serving

1cup Fresh Spinach leaves

1/2 cup Fresh Green Onions

Lemon Juice (half fresh Lemon or bottle lemon squeeze – a few squirts)

Italian Dressing (for marinade)

1 tablespoon Butter

Fresh Rosemary (chopped)

 Directions:

Take the Italian Dressing, lemon and chopped rosemary and marinate the steak cubes for one hour. After an hour…

Add Alfredo into a small pot with 3 tablespoons of the gorgonzola cheese (a little goes a long way!)  Simmer  on medium heat until the cheese is melted in and it starts to bubble up.  Then add spinach and chopped green onions. Keep on slow simmer, careful not to burn.

Add water to a pot, follow box Fettuccini directions.

In a pan,  start butter frying,  and add steak with some Italian Dressing on it getting into pan, but not all and leave cubes long enough to brown nicely on each side.  As the butter,  steak juice, and Italian Dressing that was on the steak starts to blend together as the steak cooks,  it’ll turn clear.  Once steak is cooked to your liking, toss it in all of the juices and set aside.

Once noodles are done,  strain and toss with gorgonzola Alfredo sauce.

Plate steak on top, drizzle with balsamic glsze, garnish with some crumbled gorgonzola, and fresh chopped parsley (also sun dried tomatoes which I didn’t have on hand).

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Enjoy! 😊

Strawberry Shortcake Trifle

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Ok guys. This is such an easy recipe, even if you don’t have a baking bone in your body, you can definitely make this. In fact, this is a potluck type of dessert. You can bring it to any get together and it’ll be the biggest hit and no one will know you had to do the least work.

Make this for your kids, your friends, or people you want to be your friends, because after they try this, they’ll keep coming back for more!

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Here is the super simple recipe;

1 package of cool whip (thawed) or canned whip cream.

1 package JELLO Instant Vanilla Pudding.

1 box of Nilla Wafers

6 fresh strawberries, cleaned and thinly sliced.

In a dish, preferably tall and clear for esthetics, layer whole Nilla Wafers, Cool Whip, fresh strawberries, vanilla pudding, crushed nilla wafers, then repeat until it fills the entire dish leaving the last top layer for cool whip, fresh strawberries, and a dusting of crushed Nilla Wafers.

Chill 2 hours – overnight until the wafers turn soft. It’ll taste like a fall apart strawberry shortcake.

Serve in spoonfuls in smaller cups.

Did you make this? Let me know your thoughts!

 

Halloween Dirt Pudding

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Looking for an easy, go to dessert that the kids and adults will both love? Look no further! Dirt Pudding is super easy and quick to make and can be made in small cups or a large bowl.

Simple ingredients make this a perfect Halloween dessert.

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Chocolate instant pudding, Cool whip, oreos, and gummy worms.

That’s it!

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Mix and cool the pudding per directions. Add in 2 heaping spoonfuls of cool whip and fold it in with a spatula or a spoon.

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Add in gummy worms and put into small clear cups or a bowl. Top with crushed Oreo cookie crumbs (remove the icing) and let chill in the refrigerator for an hour.

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It tastes like chocolate ice cream and it’s so fun to eat even if you’re an adult.

Enjoy!

French Toast Banana Bread Pudding Recipe

Every now and then I get into the mood to create a new recipe. I like putting new spins on old favorites and since it’s September and the kids are back to school, I have a little bit of time on my hands.

And so came about French Toast inspired Banana bread pudding – that’s a mouthful! Literally 😉

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French Toast Banana Bread Pudding

1/2 loaf of bread toasted in oven at 350°for 15 mins (I used white, French is better)
2 cups milk
1 cup granulated sugar
4 eggs
1tsp vanilla
1capful of bourbon (optional)
1 banana
1tbs cinnamon
As many chocolate chips as you’d like!
Mix well in a bowl and pour over bread cubes and let soak for 10 minutes.

Bake uncovered at 350° for 30 minutes, then coat top with melted butter, and up the heat to 400° for another 15 minutes or until browned on top.

This tastes like a twist on French toast and is great for breakfast, snack or dessert!

Fudgy Oreo Brownies

I have a meeting at work and wanted to bring something to munch on and well, make sure it runs smoothly since I’m a facilitator. Nobody has a bad time when their face is full of fudgy brownies… But I wanted to make sure. I decided to add Oreos to this batch because I love oreos and they bake well inside of other baked goods.

I simply used a box mix, the Pillsbury Fudge Brownie mix in family size 13×9. Make per directions and then add a layer to the pan, then oreos, then finish with anther later of batter on top. You can crush them or add them whole, but I prefer them whole so you get the full effect.

Make sure to leave them in until just before done. They continue to cook when first removed and you don’t want hard brownies. I did my 13×9 Pyrex at 350° for 28 minutes.

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Orange Creamsicle Souffle with Nellie’s Free Range Eggs + FREE Egg Giveaway

Anyone who knows me knows that I love to cook. I love trying new recipes and putting my own spin on things.

Have you seen the video’s floating around? You know, the one’s with the amazing desert and entree’s? They make it look so simple, and I cannot help but think “Pinterest Fail” when I see some of the technique’s they do.

One that caught my eye recently is the little souffles made inside of lemons. They are so fancy and decadent, yet so simply put together. I knew I had to try it. Luckily, I had a bag of navel oranges I just purchased, and my Nellie’s Free Range Eggs I got to try, and I wanted to put my own creative spin on it.

Orange Creamsicle Souffle’s. Yes.

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Using the Nellie’s eggs felt so right. The best of the best, inside such a fancy-smancy desert. They look so fresh, and the packaging is awesome as well. It is a cute little plastic on plastic carton that helps protect the eggs inside from getting smooshed. They are natural, free range eggs, not that other crap, so they are a little more pricey (they were $4.49 a dozen at my local grocery store).

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I used 4 fairly large navel oranges for this recipe (pictured above). Here is what you need;

  • 4 Oranges
  • 2 tbs All Purpose Flour
  • 1/2 cup sugar (divided 1/4 & 1/4)
  • 1 tsp Vanilla extract
  • 1 tbs Milk
  • Zest from oranges
  • 3 eggs (separated)

Using Nellie’s Free Range Eggs, divide all 3 eggs into 2 bowls – egg whites in one, egg yolks in the other.

I put the egg whites into the mixing bowl so I can get the meringue started. You have to whisk the egg whites an 1/4 cup of sugar until soft peaks form. I let that run while I started the rest.

I took each orange an cut the bottoms just a bit to make them flat so I can stand them up straight without falling over or rolling around. Then, I cut the tops off, an dug out the insides as neatly as I could (watch you do not poke any holes in the orange peel!) Then I put the pulp inside of small strainer and squeezed out the juices. Feel free to eat all of the yummy left over pulp!

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Now, mix a 1/4 of the juice from the oranges, and the Vanilla extract & milk. Add this to the egg yolk, flour, and remaining 1/4 white sugar. Whisk and then add to a double boiler or in my case, a heat safe bowl over a pot of boiling water. The key is to keep whisking until the egg mixture thickens up real nice. Then, remove it from the heat, and continue to whisk until the mixture cools. It should be nice an smooth without lumps.

Then, when your meringue has soft peaks, fold it slowly  into the cooled egg mixture. The last step is to pour this mixed into your open orange shells a little more then half way. They will rise significantly, so do not overfill!

Bake at 350 for about 20 minutes or until the tops have browned a bit. Then top with powdered sugar and serve warm or cooled.

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Enter to WIN 2 Dozen of Nellie’s Free Range Eggs

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To find out where to buy Nellie’s Free Range Eggs in your area, check here;

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Oh, and Happy Egg Month! You didn’t know May was national egg month? Now you do!

*I was given the eggs for free to use in this recipe by Nellie’s Free Range Eggs. All opinions and photos are my own.

If you’re not already familiar, Nellie’s is committed to providing better lives for hens, which means better eggs for you and your family! Coming from the first Certified Humane® farm in the country, Nellie’s girls (aka hens) are never caged and have as much, or as little, access to outside as they want.  Nellie’s also supports a network of small family farms, unlike competitors with massive factory-farm set ups.