Mini Easter Cakes

Valentines Day Treats

Here's a sneak peek at my Valentine's Day cupcakes. I'm also going to make heart shaped sugar cookies.

Devil's Food cake with pink vanilla buttercream icing.



Pink Spritzer Cookies. 

Sugar cookie pictures coming soon! 

Red Velvet Miniature Cupcakes with Cream Cheese Icing

Christmas Cake Balls

These Christmas themed cake balls are great for work and social events! You can make them in a variety of flavors and colors to match any party theme. I chose red and green for a family Christmas party! They were a huge hit!



Triple chocolate cake balls with red and green vanilla coating
and sugar crystals.



Triple Chocolate cake balls with a chocolate coating and vanilla flavored strips. 

Peppermint Bark Snowflakes

Peppermint Bark is a great holiday treat that can be molded into your favorite holiday shapes. For this recipe, I used snowflakes.

Materials/Ingredients needed: 

• six medium cookie cutters (any shape)
• a medium cookie sheet
• wax paper 
• 1 14 oz bag of Wilton Dark Cocoa candy melts
• 1 14 oz bag of Wilton Candy Cane candy melts
• A bowl or double boiler to melt the candy melts

Directions:

To get started, line the cookie sheet with wax paper and place the cookie cutters on top. Next melt the Dark Cocoa candy melts according to the instructions on the bag. Once melted, pour the melted chocolate into each cookie cutter evenly. Tap the cookie sheet lightly on the counter to help the chocolate settle into the the cutter. Place the cookie sheet into the fridge for five minutes to cool.

In the interim, melt the Candy Cane melts as instructed on the bag. Once melts, remove the cookie sheet from the fridge and pour the Candy Cane melts into each cookie cutter. Once complete, tap the cookie cutter on the counter to settle the second layer. Place the finished Peppermint Back in the fridge for five minutes.

Once the five minutes are up, remove the cookie sheet from the fridge and ease the Peppermint Bark out of each cookie cutter.

Enjoy!

Reese Peanut Butter Cookies

Peanut butter lovers rejoice! My Reese Peanut Butter cookies are a delicious combination of traditional peanut butter cookies and Reese Peanut Butter Cup miniatures.

Ingredients:


1/2 cup butter (1 stick)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 tsp vanilla extract
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
36 Reese miniatures

Baking Instructions:


Cream butter, peanut butter and sugars together in large mixing bowl. One mixed, beat in egg and vanilla extract.

In a separate bowl, combine flour, baking soda and salt. Blend together all ingredients.

Next, roll peanut butter dough into 1 inch balls. Place in ungreased mini muffin/cookie pans.

Bake at 350 degrees for 8-10 minutes. Once cooked, immediately add one Reese miniature to the center of each cookie.  Let the finished cookies cool for 10-15 minutes before removing from pan.

The Cupcake Boss

Okay...so maybe I can't call myself the Cupcake Boss, but I'm happy with the way my Halloween cupcakes turned out. After all, this was my first attempt. 



Chocolate fudge cupcakes with orange buttercream icing.

 

Yellow cupcakes with milk chocolate
icing and Oreo crumbles.

My next 'project' will be to make cake pops for Thanksgiving! I'm thinking about making them with chocolate cake and candy melts in orange, red, a deep yellow and brown.