This delicious butterscotch sauce, best when served warm, is quick and easy to make!
Warm and fuzzy yarn ball bookmarks are a great way to use up bits of yarn and makes a bookmark that will be hard to misplace and easy to love!
I think I have died and gone to sprinkle and sugar heaven! Do you ever have moments when you want smack yourself in the head and say, “Why didn’t I think of that?” That’s me, right now! I have found the source, I have seen the light and I am forever changed! I have bought the basics and opened up a whole new world of possibility! I have learned how to color plain, large crystal and sanding white sugar…and sprinkles! A few months ago I had a reader ask me if I colored my own sugar for my Jell-O cookies…my answer was “no”. If only that had sparked a deeper fire for investigating the process, I could have saved myself a small fortune! I don’t know why I didn’t pursue this sooner. Maybe it was because I didn’t know what to look for or the right questions to ask. At one point, I found a bakery supply warehouse where I could buy sprinkles of all colors in bulk. When I went there, and it was quite a drive, I found out that all the items I wanted had to be ordered in advance…nothing was in stock. Discouraged, I put that the whole idea on the back shelf. Then I found myself needing specific colors of sprinkles again and I remembered seeing something on Pinterest (love my boards!) about coloring sprinkles and
When life (or friends) give you lemons, make lemonade...cupcakes!
For a quick batch of really delicious, colorful cookies, the journey starts with a white cake mix!
At home, we just call it macaroni salad. But if you’re used to the macaroni salad you find at the grocery deli, calling it macaroni salad would be way off the mark and just plain old wrong! I have been known to eat store-bought mac salad (on a rare occasion) if its served to me or I’m desperate, but the heavy use of mayonnaise/salad dressing is not among my favorite group of flavors. Which brings me to…Confetti Macaroni Salad! Growing up, our family made macaroni salad from scratch. The distinctive flavor of the home-made salad dressing is something that I actually crave. It is heavier than a store-bought salad dressing, but really yummy. Its got that sweet and sour taste that comes with vinegar and sugar, but the mustard makes it delicious! I resist the urge to make it all the time because the current residents of our house are my pickiest eaters and unless I get visitors, I find myself eating it all myself…wait! What’s wrong with that! Confetti Macaroni Salad 1 lb. box of Ditalini (salad macaroni), cooked al dente; rinse and drain 1/2 of a red bell pepper and 1/2 of a green bell pepper, top and seeds removed, and diced – cut a few thin slices from the remaining halves of both for garnishing 1/2 of an red onion, diced 2 stalks celery, diced 1 large carrot, shredded 1 lb
Cake pops. My daughter reminded me that I had done cake pops before (here) and that I needed to do something different. But I couldn’t resist - I’ve found something really wonderful that I just couldn’t wait to tell you about…Pillsbury Pink Lemonade Cake Mix! I really couldn’t wait because I’m very afraid that this is one of those seasonal things that may not be around for long and these are so yummy and make into such scrumptious cake pops with just the right tang to them. I felt the need to tell you to be on the look-out for Pillsbury Pink Lemonade Cake Mix and Frosting! I found mine at Von’s in University City/San Diego, and I bought a few to have on hand for the summer activities that are coming up. I mean, what goes better with summertime than pink lemonade? Yep…that’s a bite out of the cake pop. I certainly didn’t have any problem getting Mike to take a bite out of one, as long as he got to finish it when I was done taking pictures. Keep your eye out for Pillsbury Pink Lemonade Cake Mix and Frosting – delicious! Just in case you were wondering – no. Pillsbury did not pay me to rave about this new flavor. I really like it that much! Share on: Bookmark on Delicious Digg this post Recommend on Facebook Share via MySpace share via Reddit Share
Have you ever watched little kids dish up food at a buffet and think to yourself, “They will never be able eat all that!”? I always have big plans, bigger than I seem to have the energy to accomplish. Last week I was busy making desserts for our family Easter gathering, mostly recipes or ideas that I found on Pinterest: Easter pastels dipped Golden Oreos…I used the leftover candy melts from the cake pops that I made…super easy! Cake Batter Rice Krispie Treats. Yep…they were good enough to make again! Since I was trying to make desserts with things I had on hand, I opted to make Oreo Surprise Cupcakes…I was short on the supplies to make them minty. I was a little short on time and had a ”lack of equipment” failure, but they were delicious! I will make these again. I also made cake pops, but ran out of time to take pictures. Megan and I made two batches…one with devil’s food cake and one with white cake. The chocolate ones were dipped in different candy melts and topped with graham cracker crumbs and crunched itty bitty marshmallows (the kind that go into hot chocolate) OR crunched up Reese’s Pieces. The white were plain with swizzled chocolate of a different color…sorry, no pictures of those. It was hard enough to take the above pictures at my brother and sister-in-laws, but
I’ll have to say that I don’t usually try a recipe as soon as I find one, but I was baking things for the school play treat table and came across this recipe. It sounded easy and yummy…and cute! I found the recipe here. Cake Batter Krispie Treats 3 Tablespoons butter 1 – 10 oz. bag miniature marshmallows 1/3 cup white cake mix – not prepared, just the dry mix 1 – 1.5 oz. container of sprinkles (Jimmies) – these are mixed colors, but you could use what ever kind you like 6 cups Rice Krispies Put parchment paper inside a 9″ x 13″ pan; set aside. Melt the butter in a 3 qt saucepan over medium heat; add marshmallows and stir, coating with the butter, until completely melted. Add the cake mix, a spoonful at a time, mixing well. Don’t overheat. Pour over the Krispies, and stir in about half the Jimmies; mix well. Press into the pan, sprinkling the rest of the Jimmies over the top. I butter my hands a little and then it won’t stick on my hands as I press the treats into the pan. I wanted the Krispie Treats to be tall, so I pressed it into just half the pan…you could use a smaller pan, if you like. When I’m doing something for a bake sale, I like to make the presentation nice. Taste is important, but
Light and fruity, these cookies are sure to bring a smile!