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;
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!)!
Check out the other giveaways in the hop!
The Kids Did It
http://thekidsdidit.com/ & The Mommy Island http://themommyisland.blogspot.com
You know I enjoy a good subscription box. So when I was invited to review Yogi Suprise, of course I jumped on board. It’s something about the ‘unknown’ when that box shows up on the mail, it makes it feel like ion opening a present!
New to market, Yogi Suprise is a monthly subscription box valued at over $70 a month according to their website. They only pass a $44.95 fee along to the customer for this monthly box (+ Free Shipping), and although the subscription auto-renews monthly once you sign up, you have the option to cancel at any time..
What’s different about Yogi Suprise? It promotes a healthy lifestyle, with Yoga, charity, and global well-being intertwined.
Not only do you get 6-7 full sized products to delve into, and monthly self healing Yoga sequences.. you also get a monthly chance to enter to win a retreat to a different island monthly. You can choose between the ‘Lifestyle or ‘Jewelry” boxes. The one i received is the lifestyle box, so it is a mix of goodies.
So without further delay, I present to you, my first Yogi Suprise Lifestyle box.
Check out their site for more info and to sign up and receive your box and save 15% for life with my code (coming soon) ♡ Yogi Suprise 《
Details of products;
Headbands For Hope
Peaceful Warrior Pouch
A Path of Light Clementine Scented hand lotion
‘This Bar Saves Lives’ snack bar
Can’t leave out my little side kick who made an appearance in the video 😍😎 he was just as excited you unbox it as I was!
Check out some other great items at;
July’s Daily Goodie Box is in! Check out what was inside;
One of my new favorite things is getting my free DailyGoodieBox in the mail monthly. It’s the excitement of not knowing what is going to be in that months box that keeps me on edge!
Even more exciting is getting to share these wonderful goodies with you guys and tell you how to get your own FREE too!
Just head over to dailygoodiebox.com and sign up free. If the box matches you’re personality/ lifestyle you’ll get one in the mail for the month!
Another cool extra way to get a box for the month (or two 😊) is to check out their Facebook page and like it to follow and get updates on contests. You’ll also get to see the fun boxes other people have gotten!
Drum roll please…….. And the June Daily Goodie Box contents are:
Check out past month boxes of goodies I’ve gotten:
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 😉
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
1capful of bourbon (optional)
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!
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.
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.
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).
I used 4 fairly large navel oranges for this recipe (pictured above). Here is what you need;
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!
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.
Enter to WIN 2 Dozen of Nellie’s Free Range Eggs
To find out where to buy Nellie’s Free Range Eggs in your area, check here;
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.
Super Bowl Sunday is TOMORROW so how about a crowd pleaser that is easy to make, yet seems super elegant?
Over my birthday weekend my husband and I visited the Melting Pot for the first time and tried fondue. I knew I’ve always had a love for cheese, but REALLY?! I am IN LOVE with fondue. The act of dipping anything you want into freshly warmed melty cheese is just too good to be able to describe with words. What is even better is that I remade it at home several times since then and I am going to tell you how to do the same.
Now, Here is what I use- feel free to change it to your liking;
You’re done! Keep away from direct heat an consume immediately after. It is not good heated up and will start to burn quickly if left over heat too long.
Did you make this recipe? Let me know your thoughts!