Wednesday, April 30, 2014

April showers bring..... Rainbow Cupcakes!

 
Wow! April is almost over, but you know what they say, April showers bring......Rainbows! Ha, I know that is not how it really goes, but I felt that with all the rain people get during the month of April, Rainbow Cupcakes were a perfect fit for this month's recipe/tutorial!
 
 

To make this special rainbow on the cupcake, I used a rainbow taffy, in the future I may make a homemade version using melted chocolate, but for know, this is the cutest, easiest way to make your cupcakes looking great! The taffy I used was Air Heads Xtremes - Sweetly Sour, found in the candy aisle of the grocery store. I got the Rainbow Berry flavor. This is just one of the many types of rainbow taffy you can find at your local grocery store, I liked this one because it had more than just the primary colors in it, which gave it more of a "rainbow" effect.
 
 
 
 
 
Next, I baked some vanilla cupcakes, but a fun idea would be to dye the batter and make it "rainbow-y" too! Or add some rainbow sprinkles to make it like a fun-fetti cupcake!
 
 
 
Then, I whipped up some vanilla frosting and dyed most of it blue to make it look like the sky! I saved a few spoonful's of the frosting aside to use for the clouds later.

No matter what angle I took the picture at, the blue of the frosting wasn't coming through, but don't worry, my blue frosting was more vibrant than it appears :0)
 
 
 
Next, I frosted the cupcakes with a frosting knife instead of a piping bag to create a flat surface, which made it easier later, when I was going to assemble the rainbows.
 
 
 
Now for the rainbows! I started by cutting the taffy in half to make it smaller and the perfect size ratio for the cupcake.
 
 
 
Then, I placed the left-over white frosting into a sandwich bag with a small tip cut off, about the width of your pinky-nail. Then I piped two "clouds" of frosting at the edges of my cupcake , this will help create the arc of rainbow and keep it in place.
 
 
 
Next, place your rainbow taffy on the insides of the clouds and maneuver your rainbow into place, creating the arc size that you like, if you want the arc taller, move the taffy edges closer, if you want the arc shorter, move the taffy edges farther apart. You'll get the hang of it :0) 
 


Then, add dollops of frosting on the sides of the cloud to hide where the taffy goes into the frosting, if you give the frosting bag a tight press and push down into the cupcake gently before you release, it will give it a pointy top like in the picture.


Yay! You have completed the Rainbow Cupcake!
 
 

Fun News!


More Sprinkles for Me is now on Pinterest! You can follow us and send us pictures of your desserts or recipes you would like us to try in the future!
 
Click Here to view our Pinterest Page and follow it!

We are going to create a "Fan's Creations" page on our blog in the next month or two, showing off pictures of your versions and creations of the recipes from our blog. If you would like to appear on our page, just send us a pin of the picture of your version of one of our recipes, such as the Rainbow Cupcake, Frozen Cupcake, Granola Balls, etc!
 
                      1. Follow our page, the link is above, and on the side of our blog page.
                      2. Upload your picture to Pinterest
                      3. Put the title of the dessert in the description of the pin
                      4. Post it
                      5. Send the pin to us, and see it appear on our blog!! 
 
 
 Have fun in the kitchen, and send us a picture of how it came out!



Thursday, March 20, 2014

Easy Irish Soda Bread

 
 
I know this is a little late, but I wanted to wish you all a Happy St. Patrick's Day! Also, I have a super easy recipe for Easy Irish Soda Bread that I thought I would share with all of you, which will be a perfect addition to your meal of leftover Corn beef and Cabbage!
 
 
The Recipe...
 
Ingredients:
 
For the Dough:
  • 4 cups of All-purpose flour
  • 4 Tbsp. of Granulated Sugar
  • 1 tsp. of Baking Soda
  • 1 Tbsp. Baking Powder
  • 1/2 tsp. of Salt
  • 1/2 cup of Softened Butter (stick)
  • 1 cup of Buttermilk
  • 1 egg
For the Wash {to brush on top of the bread}:
  • 2 Tbsp. of Buttermilk
  • 2 Tbsp. of Melted Butter
 
 
Directions:
 
Step 1: In a large bowl, sift together flour, sugar, baking soda, baking powder.
 
 
 
Step 2: Add in Butter, and mix until clumpy
 
 

 
Step 3: Stir in the buttermilk and the egg, and mix until combined.

 
 
Step 4: Place dough onto a lightly floured surface, slightly knead, and then form dough into a round. Place the dough onto a greased baking sheet (I used parchment paper). Then cut an "+" on the top of the loaf.

 
 
Step 5: Combine Buttermilk and melted butter into a bowl, stir until mixed.
 


Step 6: Then brush over top of the loaf and bake it in a 375* oven for 50-55 minutes, or until golden brown. You may continue to brush more of the butter mixture onto the loaf as it bakes.
 


Step 7: Let cool for 5-10 minutes before cutting and ENJOY!!


Irish Soda Bread:

Ingredients:
 
For the Dough:
  • 4 cups of All-purpose flour
  • 4 Tbsp. of Granulated Sugar
  • 1 tsp. of Baking Soda
  • 1 Tbsp. Baking Powder
  • 1/2 tsp. of Salt
  • 1/2 cup of Softened Butter (stick)
  • 1 cup of Buttermilk
  • 1 egg
For the Wash {to brush on top of the bread}:
  • 2 Tbsp. of Buttermilk
  • 2 Tbsp. of Melted Butter
 
Directions:
 
Step 1: In a large bowl, sift together flour, sugar, baking soda, baking powder.
 
Step 2: Add in Butter, and mix until clumpy.
 
Step 3: Stir in the buttermilk and the egg, and mix until combined.
 
Step 4: Place dough onto a lightly floured surface, slightly knead, and then form dough into a round. Place the dough onto a greased baking sheet (I used parchment paper). Then cut an "+" on the top of the loaf.
 
Step 5: Combine Buttermilk and melted butter into a bowl, stir until mixed.
 
Step 6: Then brush over top of the loaf and bake it in a 375* oven for 50-55 minutes, or until golden brown. You may continue to brush more of the butter mixture onto the loaf as it bakes.
 
Step 7: Let cool for 5-10 minutes before cutting and ENJOY!!

Sunday, February 2, 2014

Disney's Frozen Cupcake Idea....

Here is a creation that I made from the inspiration of Disney's Frozen. The cupcakes are white vanilla with a snowy blue frosting and topped with a white chocolate snowflake.
 
Here is a close up of the cupcakes....
 
 
How to make the White Chocolate Snowflakes...
 
  1. Create a template of the size and design of the snowflake you want to create.
  2.  Place the template paper underneath a piece of wax or parchment paper, I taped the template and wax paper to a cookie sheet so it was easier to transport to the freezer after I piped them .
  3. Melt white chocolate chips in a double broiler, or in the microwave until completely melted.
  4. Place the melted white chocolate into a sandwich bag with a tip cut off, or use a thin Wilton piping tip to pipe the melted white chocolate on top of the wax paper. Careful, the white chocolate will be hot, so you may want to let it cool for a little bit before you pipe it so you don't burn your hands :0)
  5. I sprinkled granulated sugar onto the top of the still wet, piped snowflakes to give them a frosty look.
  6. Let set and cool, or place them in the fridge/freezer to harden before topping them onto your cupcakes.
***** Tip: Leave the snowflakes in the freezer until the last possible minute before you place them onto your finished cupcakes because they soften very quickly, this helps lessen the chance of your snowflakes cracking or snapping while you are assembling your cupcakes.
 
The White Chocolate Snowflake Template that I created...
 
You can click on this picture and print it out, or come up with your own!
 
 
 
Have fun Baking!

Thursday, January 30, 2014

Dutch Apple Crisp

The Recipe....
Ingredients:
  • 5-8 Apples, depending on size of apples or size of pan
  • 1 box of Vanilla Cake Mix
  • 1 1/2 tablespoons of Cinnamon, more or less depending on your taste
  • About a stick of Butter
Directions:

Step 1: Core the apples, then slice into thin strips to look like a doughnut, a little thinner than a 1/4 inch.

Step 2: Then cut the apples into quarters, and place them into an oven safe pan.


Step 3: Add the cinnamon right into the pan, and stir the apples around until they are lightly covered.


 
Step 4: Place the entire cake mix right onto the top of the apples, creating a yummy topping.


Step 5: Slice butter into thin strips, covering the top completely, this allows the topping not to burn, and get nice and golden.


Step 6: Place into a 350* oven for 35-40 minutes, or until the apples are nice and soft when you insert a knife.
 
Place over some vanilla ice cream, and enjoy the delicious and simple apple delight!

 

Dutch Apple Crisp


Ingredients:
  • 5-8 Apples, depending on size of apples or size of pan
  • 1 box of Vanilla Cake Mix
  • 1 1/2 tablespoons of Cinnamon, more or less depending on your taste
  • About 1 stick of Butter

Directions:

Step 1: Core the apples, then slice into thin strips to look like a donut, a little thinner than a 1/4 inch.
 
Step 2: Then cut the apples into quarters, and place them into an oven safe pan.

Step 3: Add the cinnamon right into the pan, and stir the apples around until they are lightly covered.

Step 4: Place the entire cake mix right onto the top of the apples, creating a yummy topping.

Step 5: Slice butter into thin strips, covering the top completely, this allows the topping not to burn, and get nice and golden.

Step 6: Place into a 350* oven for 35-40 minutes, or until the apples are nice and soft when you insert a knife to the center.

*Place over some vanilla ice cream, and enjoy the delicious and simple apple delight!!

Sunday, December 1, 2013

Mini Pumpkin Pie Bites

 
The Inspiration.....

Mmmmmmm...... With Thanksgiving over, once those leftovers are gone, you might still be craving that last piece of pumpkin pie that someone beat you to. These little treats are so easy that you wont even feel like you are baking! I'm serious, it takes more time to unwrap the Hershey's Kisses than it does to make the actual dessert!

These Thanksgiving Treats use a special ingredient that are seasonal, so stock up when the store has them. Pumpkin Spice Hershey's Kisses. They sound a little odd, but when you use them in this treat, they are more than delicious!! These come out around Halloween time.
The Recipe... 
Ingredients:
  • 1 bag of Pumpkin Spice Hershey's Kisses
  • 1 bag of Bite-sized Pretzel Twists
  • 1 bag of Pecan Halves
Directions:
 
Step 1: Unwrap all of your Hershey's Kisses
 
 
 
Step 2: Line a cookie sheet with pretzels
 
 
 
Step 3: Place one kiss on each pretzel
 
 
Step 4: Place the cookie sheet in a 350* oven for 2-3 minutes, until the kisses look shiny and squishy. Don't leave them in there long enough that they completely melt.
 
 
 
Step 5: Immediatley after the Kisses come out, gently press a pecan half to the top of each Kiss
 
 
 
Step 6: Place in the freezer until ready to serve so the Kisses cool and harden. (Plus they taste better cold, since pumpkin pie is cold) :0)
 
 
 

Mini Pumpkin Pie Bites

 
Ingredients:
  • 1 bag of Pumpkin Spice Hershey's Kisses
  • 1 bag of Bite-sized Pretzel Twists
  • 1 bag of Pecan Halves
Directions:

Step 1: Unwrap all of your Hershey's Kisses

Step 2: Line a cookie sheet with pretzels
 
Step 3: Place one kiss on each pretzel
 
Step 4: Place the cookie sheet in a 350* oven for 2-3 minutes, until the kisses look shiny and squishy. Don't leave them in there long enough that they completely melt.
 
Step 5: Immediatley after the Kisses come out, gently press a pecan half to the top of each Kiss
 
Step 6: Place in the freezer until ready to serve so the Kisses cool and harden. (Plus they taste better cold, since pumpkin pie is cold) :0)

Tuesday, October 1, 2013

Chocolate Toffee Munchies

The Inspiration...


      Fall Break is here, which means all the family vacations are on their way too :0) What is a better way to spend the long hours in the car then with a big handful of delicious munchies? :0) Well I have the munchie snack for you!!!

     This inspiration all started when my sister was given a snack calendar, and the snack she needed to bring in to here class was Chocolate Chex cereal and milk. I had never tried Chocolate Chex, and it had been a while since I tasted a Chex cereal at all. Let me just say, if you haven't tried Chocolate Chex cereal... you are missing out! This isn't like Cocoa Puffs cereal, where it is overly chocolaty and sweet. It is mixed with some regular Chex cereal so that the cereal isn't overly coated with chocolate. I love this cereal dry, like a snack rather than an actual cereal.

     Want to know a fun fact about Cupcake Carina? I like to read cereal boxes from top to bottom, and cover to cover (And usually more than once) :0). As you can imagine, I naturally read the Chocolate Chex cereal box. While deep into cereal box land, I cam across one of the 15 minute trail mix recipes that seemed to look absolutely DELICIOUS!!! I got super excited and wanted to try it out as soon as a could. Sadly, I wasn't on Fall Break when I discovered the recipe, and had to wait until my schedule gave me some free time, so in other words, I had to wait until I was on Fall Break :0)

    I tried out the recipe, and let me warn you... this is one of those recipes you keep coming back for more! It is very easy to make, but I felt that the recipe wasn't very descriptive in what they were asking, so I adjusted some of the steps of the recipe for you. Hope you enjoy it!

The Recipe...

Note: This recipe isn't one you can leave alone halfway through, it goes by fast! Like when ever working with melted chocolate, you need to pick up the pace before it hardens :0)

Ingredients:
  • 4 cups of Chocolate Chex Cereal
  • 2 cups of Cinnamon Chex Cereal
  • 1 cup of Bite-Size Pretzel Twists
  • 1 cup of Pecan Halves
  • 1/2 cup of Toffee Bits (I used Heath Bar Bits)
  • 1 Tbsp. Instant Coffee Granules
  • 1 tsp. Hot Water
  • 1 cup of Semi-Sweet Chocolate Chips
  • 1/4 cup of Butter
  • 1 cup of Powdered Sugar
Directions:

Step 1: In a large bowl, mix cereals, pretzels, and pecans.



Step 2: Sprinkle Toffee Bits on top of the cereal mixture.



Step 3: In a small microwaveable-safe bowl, stir coffee granules and water until coffee is dissolved.
 

 
Step 4: Add chocolate chips and butter to the coffee mixture. Microwave uncovered on high for a minute, and stir. Then microwave another 30 seconds until the mixture is smooth.
 
Step 5: Pour chocolate mixture over the cereal mixture, and stir until evenly coated.



Step 6: Add powdered sugar to mixture and toss with your hands until the mixture until evenly coated.
 
 
 
Step 7: Spread mixture onto wax paper, parchment paper, or a Silpat to cool. Store in an airtight container. Enjoy!



Chocolate Toffee Munchies


Ingredients:
  • 4 cups of Chocolate Chex Cereal
  • 2 cups of Cinnamon Chex Cereal
  • 1 cup of Bite-Size Pretzel Twists
  • 1 cup of Pecan Halves
  • 1/2 cup of Toffee Bits (I used Heath Bar Bits)
  • 1 Tbsp. Instant Coffee Granules
  • 1 tsp. Hot Water
  • 1 cup of Semi-Sweet Chocolate Chips
  • 1/4 cup of Butter
  • 1 cup of Powdered Sugar
Directions:
 
Step 1: In a large bowl, mix cereals, pretzels, and pecans.

Step 2: Sprinkle Toffee Bits on top of the cereal mixture. 
Step 3: In a small microwaveable-safe bowl, stir coffee granules and water until coffee is dissolved.
Step 4: Add chocolate chips and butter to the coffee mixture. Microwave uncovered on high for a minute, and stir. Then microwave another 30 seconds until the mixture is smooth.
Step 5: Pour mixture over the cereal mixture, and stir until evenly coated.
Step 6: Add powdered sugar to mixture and toss with your hands until the mixture until evenly coated.
Step 7: Spread mixture onto wax paper, parchment paper, or a Silpat to cool. Store in an airtight container. Enjoy!

Monday, September 30, 2013

The BEST Cream Cheese Frosting ever!


The Inspiration...

        Cupcakes. They are my best friends :0) After all, I am Cupcake Carina! They have to taste their best at all times. Here is my rubric for Cupcakes, it is very hard to get an A+ in all areas:

Batter
  • Flavor
  • Moistness (And the ability to keep it over a period of days)
  • Fluffy
  • Clinging to the wrapper
  • Coloring
  • Ect.
Frosting
  • Flavor (The perfect match to the Cupcake's flavor)
  • Sweetness (Not like liquid sugar, but not too buttery)
  • Fluffy
  • Light
  • Airy
  • Texture
  • Spreadable (not too stiff, not too liquidy)
  • Ect.
       When it comes to a Red Velvet Cupcake, the perfect match for frosting is Cream Cheese frosting. Some put on Vanilla Buttercream, but in my opinion, a Red Velvet Cupcake isn't complete without a perfect Cream Cheese Frosting! This Cream Cheese Frosting recipe gets an A+ in all of the Frosting Rubric Criteria.

       It took a lot of hunting to find the perfect recipe, but this one is my favorite out of all that I have tried, and trust me, with all of the cupcakes I make, I have tried ALOT of cream cheese frosting recipes :0) I love this one because it is the perfect ratio of powdered sugar to cream cheese. This recipe is by far the greatest of all times!

    Hopefully you like it as much as I do!!

    As always, I have typed the recipe down at the bottom :0)

The Recipe...

      NOTE: The more you mix this frosting, the more warm it will get, leading to a looser, more liquidy frosting. Make sure that you mix so the ingredients are blended, but don't over mix this frosting :0)

Ingredients:
  • 2~8 oz. packages of Cream Cheese (room temperature)
  • 1/2 cup (1 stick) of room temperature Butter
  • 1 Tbsp. of Vanilla Extract
  • 2 1/2 cups of Powdered Sugar
Directions:

Step 1: Beat cream cheese and butter until smooth. (Unsalted butter works best, that way you can control the amount of salt to your frosting)
 
I took this picture before I added the 2nd package of Cream Cheese
 
Step 2: Beat in the Vanilla Extract
 

 
Step 3: Add in powdered sugar and beat until smooth
 

 
Step 4: Frost on top of a perfect dessert and ENJOY!!
 

 
The Best Cream Cheese Frosting!
 
Ingredients:
 
  • 2~8 oz. packages of Cream Cheese (room temperature)
  • 1/2 cup (1 stick) of room temperature Butter
  • 1 Tbsp. of Vanilla Extract
  • 2 1/2 cups of Powdered Sugar
  •  
    Directions:

    Step 1: Beat cream cheese and butter until smooth. (Unsalted butter works best, that way you can control the amount of salt to your frosting)
    Step 2: Beat in the Vanilla Extract
    Step 3: Add in powdered sugar and beat until smooth
    Step 4: Frost on top of a perfect dessert and ENJOY!!

    Recipe courtesy of Bon App├Ętit Magazine