Posts Labeled: Sweet Tooth
May
17
Cake Pop Craze
By • Filed In: Recipes, Sweet Tooth, Weddings

Cake pops have become such a craze lately. So much so that they’re everywhere you turn. Books, stores, molds, you name it. Well apparently our family caught the cake pop fever last summer right around Kal and Brian’s wedding. Kal decided that instead of buying a desert for the rehearsal dinner, she wanted to make them. And perfect enough, they became the table centerpieces. Booyaa for double duty!

Cute right! They look like a bouquet of colorful flowers but taste much better! We got a bunch of smallish, cheapo, and colorful flower pots and used them as the base. I’ll explain more on that later, but first let’s talk actual cake pop action. We made them again recently so we could take pics of all the action for you guys.

You’ll need a box of cake mix. Any flavor would work, but for the wedding we used vanilla, chocolate, and lemon. You’ll also need a can of frosting, again any flavor will do (if you use chocolate cake and vanilla frosting it tastes like an Oreo). And then you will need, candy melts/chocolate, sucker sticks ( you can get them at Michaels), ribbon, mini plastic bags, sprinkles, and flower foam for both letting the pops cool and to stick in the flower pots.

First thing you have to do is bake the cake according to the box directions. You could get all over achiever-ish and bake a cake from scratch. But we were making these in mass quantities for the wedding so that was way too much for us. Then after it is completely cool, take two forks and crumble it up it to very small pieces. Yes I know it seems weird to bake something and then destroy it, but just trust me.

Once you crumbed up your cake, poor it into a mixing bowl and add in the can of frosting. Mix it all together.

Then scoop out the cake mix by the spoonful and roll them into little balls and place them on a lined baking sheet. We usually make them so that they are 2 or 3 bites per cake pop. You just don’t want them too big or they won’t fit in the little individual bags. Once you have them all rolled out, put them in the freezer for about 15 minutes so the firm up just a bit.

In a bow or mug, met a small amount of the chocolate. Dip the end of one of the sucker sticks into the chocolate and push into the cake balls. This helps the cake stay on the stick. It would probably slide right off when during the next step if you didn’t do this. Then put them back in the freezer for another 15 minutes.

Melt a bunch more of the chocolate in the mug and dip and swirl the cake pop into it so that it becomes completely covered. While the chocolate is still wet add sprinkles. We just used multicolored ones this time, but for the wedding we used a bunch of solid colors so they looked like individual flowers.

Then the flower foam comes into play. We got a ring of green flower foam and used it to set the cake pop sticks into while they were drying. That way you don’t have to set them down and get one side that has a smashed/flat chocolate. Make sure to keep the plastic on so that you don’t get little bits of flower foam on the cake pop.

Once they’ve dried all you have left to do is decide how you want to display them. They look great just laying on a pretty tray, tied up into individual clear bags, or as a pretty bouquet in a pot. For the pot, just take more green flower foam and cut it to the size of the pot so that it sits closer to the top of it. Then just push in your cake pops and add some frilly paper so you don’t see the foam.

So there you have it! They taste aaaa-mazing, my mouth is watering just thinking about them.

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Apr
6
Wonders of the Web, Easter Edition!
By • Filed In: Projects, Recipes, Sweet Tooth, Wonders of the Web

Easter is right around the corner, so recenlty I’ve been searching for some Easter inspiration.  Lucky for you, I’m sharing all my findings today.

We’re headed over to my mom’s for Easter brunch on Sunday.  If you’re the one hosting, here are some things you can use to “Easter-ize” your gathering.

I was looking for a new “eggish” recipe to bring as well as a dessert for people to nibble on.  Here’s what I’m going with:

Coconut Macaroon Nutella Nests

Aren’t those cute?  They look really easy to make, too.  You can find the recipe here.  If you like spending time in the kitchen and want to fancy it up a bit, make Cortney’s homemade Nutella rather than the store bought.

 

 

 

 

Italian Sausage Egg Muffins

These remind me of crustless quiches.  Again, they look really simple to make.  I’m going to make them using my mini muffin tin so they become bit sized.  This way I can serve them as an appetizer and people can just pop them in their mouths.  I’m also thinking of adding red bell pepper to bring in color.  If you’re not a broccoli lover, try using spinach or asparagus instead.  Here is the recipe.

 

I’m also making crock pot cheesy potatoes.  I’m going to use the same recipe I used at Kaitlyn’s bridal shower.   You can find the cheesy potato recipe about a quarter of the way down on that post.

 

Easter Carrot Silverware

I adore these!  Everyone needs silverware at a brunch, so why not make them a centerpiece.  Buy lime green silverware, wrap them in an orange napkin, and twist shut with green pipe cleaners.

 

 

 

 

Button Egg

Have a button collection?  Make a piece of art with them!

 

 

 

 

 

 

Easter Centerpieces

 

Check out these ones below.  You can use these beyond Easter and they strike the shabby chic look I love.

Take a close look at the lemon and egg ones.  What a smart idea to put a slender vase inside another vase or a pitcher to hold the flowers!  People are so darn creative!  Of course, all these images are from Pinterest :)

I wish you a happy Easter ya’ll (can you tell I miss Nashville?)!

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Jan
26
Sweet Tooth Table for Mom’s 60th
By • Filed In: Party, Recipes, Sweet Tooth

Cort mentioned yesterday that we created a sweets table for our mom’s birthday party and today I’m sharing all the details.

Cort ordered all the candy from www.nuts.com.  To stick with the color theme, she choose lemon fruit slices, grey and yellow sixlets, and black and white gummy peach penguins.

Cort and I spent the Friday night before the big day baking our faces off.  We began with peanut butter chocolate covered oreos and pretzel rods.  We filled a medium sized sauce pan with about 1-2 inches of water.  We placed a glass bowl on top of the sauce pan (not touching the water) and brought the water to a boil.  We added one bag of chocolate chips and about 1/2 c of peanut butter to the glass bowl and stirred until it melted.  We then dunked in oreos and pretzel rods and placed on wax paper.  We topped them off with yellow and white sprinkles and placed them in the fridge until hard.

Next were the cupcakes!  To be honest, Cort and I had our hands full preparing this party.  So we used a vanilla boxed mix for the cakes.  However, we stepped it up a bit when it came to the frosting.  Cortney is more than obsessed with Sweet Mandy B’s in Chicago.  Somehow Cort got her hands on their buttercream frosting. We aren’t for certain it’s the exact recipe that they use, but it tastes pretty close to us! Here is a printable version (slightly altered from the version Cort found). We ended up with powdered sugar all over the kitchen and us, but it was soooo worth the taste!  This frosting is delish!  We added some yellow food coloring to stick with our colors.  Cort piped frosting on some and I used an icing knife to do the rest.

Last but definitely not least….. Aunt Cyndi’s sugar cookies!!!!  Aunt Cyndi is famous for her cookies.  You probably remember a glimpse of them  from Cort’s Christmas post.  Not only are her cookies beautiful to the eye, but they’re yummy for the tummy.  She creates the most outrageous flavors.  Everything from lemon to lavender.  When Aunt Cyndi asked what she could help with, Cort and I knew her cookies were a must.  Everyone was munching on them all night.  Lucky for me, Aunt Cyndi had made a ton so I had some leftovers to take home. :)

I don’t think I’ve ever described a cookie as pretty until Aunt Cyndi began making these creations.  My favorites are the small bite size ones.  No crumbs! Mmmmmmm!

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