Thin Mint Truffles

Thin Mint Truffles
I am a girl scout cookie girl! My favorites have to be the thin mints and samoa cookies. When the ice cream comes out that one time of the year I go crazy and stock up. But lets be honest here. I mainly just pick out the cookie parts and leave the ice cream part to my husband. While I was surfing the web I ran across these truffles at confessions of a cookbook queen. I love truffles (the original Oreo kind) but when I saw these I knew that I HAD to try them. Good thing I had a craft night tonight so I wasn't stuck eating them all. I would have gained about 10 pounds!
Recipe-
2 packages of the keebler Fudge Shoppe Grasshopper cookies
1 package of cream cheese.
Almond bark or melting chocolates

Put your cookies in a food processor or blender. If you don't have one you can put them in a freezer size Ziploc bag and smash them as good as you can with a rolling pin or your hands. When they cookies are smashed to a fine mixture put in in a bowl and mix with room temperature cream cheese. I have found it easiest to mush it all together using my hands. Washing them VERY good before hand of course! : ) If you prefer not to do that you can mix it together with a spoon. Once its all mixed roll into 1 inch balls. Place on cookie sheet lined with wax paper or a non stick liner.


Let them sit in the fridge for about 30 min. Once they are chilled you can reshape your balls if they are a little off shaped.
Melt your chocolate in the microwave, in a chocolate warmer, or double broiler. If you do it in the microwave be sure to only do it in 30 second intervals. You don't want to over melt your chocolate or else it will get thick and lumpy. Place your truffles into the chocolate and coat evenly. Put them back on your cookie sheet and allow the chocolate to dry. You can top them with sprinkles, crushed cookies, or even drizzle them with the left over chocolate.
These are such an easy and simple treat, yet so elegant for any party, shower, or even get together. And the best part is EVERYONE ( well at least almost everyone ) LOVES them! These recipe made about 30, 1 inch truffles.

Pina Colada Cupcakes

Pina Colada Cupakes
Have you guys ever checked out Confessions of a cookbook queen? If not you must. The other day I ran across your site and she has some of the yummiest desserts on her blog. After seeing a few cupcake recipes I thought would be worth trying I asked my husband which one he would like best. He said Pina Colada. I had to agree; I thought it sounded pretty scrumptious as well! Anything with coconut and pineapple count me in. Mmmm...I made these for a get together with friends last night and seemed to be a big hit. These sure are a great combination of the two with a pineapple cupcake and coconut frosting. And they are not too strong with flavor. Just the perfect amount. I modified the recipe and added a little bit more pineapple and a little more cream of coconut and powdered sugar. Summer time is running out so hurry, get on your apron, and start bakin! I got 20 cupcakes out of this recipe filling my liners 2/3rds full.

INGREDIENTS:

Pineapple Cupcake-

1 box white cake mix (I used Duncan Hines)

20 oz can crushed pineapple

1/2 cup pineapple juice

3 eggs

1 stick butter, melted

Preheat oven to 350.

Strain canned pineapple over a bowl , pressing gently to extract all the juice.

In a bowl or a kitchenaid, combine cake mix, eggs, butter, and pineapple juice. Beat on low for about a minute, then scrape the bowl and increase the speed to high. Beat for another minute. Gently fold in strained pineapple. Spoon into cupcake liners, filling about 2/3 full.

Bake for 15-20 minutes or until tops spring back when lightly touched. (I baked them for 18 minutes.) Remove to a cooling rack and cool completely before frosting.

Coconut Frosting-

2 sticks butter, softened

3/4 cup Cream of Coconut

1 teaspoon vanilla

6 cups powdered sugar

4 TBS heavy cream

Coconut, for garnish (I used shredded sweetened coconut)

In the bowl of a mixer, beat butter, cream of coconut and vanilla on medium-low speed until smooth. Add powdered sugar and beat on medium until combined. Add cream and beat on high for about a minute or until light and fluffy. Pipe or spread on cupcakes and top with coconut. I like to use the Wilton 1M to pipe my cupcakes with.

ENJOY!

Strawberry Lemonade Cupcakes

I recently threw a baby shower for my cousin and was in search for the perfect theme. I happened to be looking at SweetSugarBelle's Facebook page and saw this recipe for a strawberry lemonade cupcake. I thought it was the cutest idea ever and decided to make this the theme of the baby shower. They are the perfect combination of a tangy lemon cupcake with a super sweet strawberry icing with a hint of lemon. My husband who never eats cupcakes ate about 5 of them. The frosting has to be the best part of the whole thing. I ended up taking the left over frosting and putting it on top of brownie bites. It was mighty delicious on those as well.

Recipe- adapted from http://www.thecakeblog.com
(makes 24 cupcakes)

For the cake:

2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup lemonade powder mix (I used Country Time)
1 cup milk
3 Tbsp lemon juice (juice of 1 lemon)
1 Tbsp lemon zest (zest of 1 lemon)
1 tsp vanilla
lemonheads (optional)

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners
2. In medium bowl mix together dry ingredients: flour, baking powder, salt, lemonade powder and lemon zest, set aside.
3. In bowl of stand mixer cream butter and sugar on medium speed until combined.
4. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
5. Add the lemon juice and vanilla and mix well.
6. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.
7. Fill cupcake liners about 2/3 full.
8. Bake for 20 minutes or until toothpick inserted in center comes out clean.
9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
10. Once cupcakes are completely cool, ice with Strawberry Lemon Frosting and garnish with a lemonhead on top.

For the frosting:

2 sticks unsalted butter, room temperature
4 cups confectioner’s sugar
3 Tbsp strawberry puree (from about 4-6 strawberries)
1 tsp lemon zest

1. In bowl of stand mixer cream butter for 1-2 minutes.
2. Gradually add confectioner’s sugar and continue mixing scraping down sides of bowl as needed.
3. Mix in strawberry puree and lemon zest.
4. Place the icing in a piping bag fitted with tip 1M to decorate cupcakes.

These cupcakes made such a cute centerpiece on this spinning carousel cupcake stand.

Ice Cream Sundae Cupakes

~Ice Cream Sundae Cupcakes~

For my daughters 3rd Birthday party we did an Ice cream Sundae Theme. I found this tutorial on these adorable cupcakes and just had to share. They are SO easy and a great statement piece at a party. (Sadly I don't remember the blog I found these on to give them the credit)

Supplies needed

• Cupcakes
• Ice cream cups (I found mine at michaels)
  
• Chocolate melts or almond bark
• Sprinkles
• Red Gumballs
• Butter cream icing-see below for recipe
  
• Ice cream scooper

First bake your standard cupcake. I used a box mix but homemade would be delicious too! After you let them cool I cut off the tops of them and took off the wrapper. This way they were flush with the top of the ice cream cups. I then put them in the cups and with an ice cream scooper put about 3 scoops of icing on top of each cupcake to give them the effect of actual ice cream scoops. (you can put the icing in the fridge for a few minutes to let it harden up if wanted before scooping.) Next I melted the chocolate in the microwave and then placed the chocolate into a zip lock bag and cut the very tip of the corner off so I could drizzle it over the icing. put sprinkles on top and then top with a red gumball. I only did a few at a time so the chocolate wouldn't harden too much before I could get the sprinkles on them and stick.
And there you have it super cute and easy ice cream sundae cupcakes sure to WOW your guests at any party.

Buttercream Icing Recipe

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk
• 1 teaspoon clear vanilla extract

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.