Thanksgiving Cupcakes and Cookies For All Ages

I can’t believe Canadian Thanksgiving is this coming Monday.  Where has the year gone? I love this time of year.

I love fall

I love making cupcakes and when there is a major holiday involved even better.  I had fun getting ideas on Pinterest. I love owls and turkeys are part of the holiday. I went out and bought my ingredients and all the extras.

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I had fun shopping for all the ingredients.

Talk about a sugar high!!  I should add that all this baking is for 20 people for Thanksgiving dinner. 🙂

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The owls are so cool and easy to make!!
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Gobble Gobble!! Get the little ones to help you decorate the cookies.
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Your frosting will look professional just by mixing your frosting colours together in the piping bag.

Thanksgiving Cupcakes

What you will need:

  1. Cupcakes, any flavour
  2. Butter cream frosting, any colours. Darker colours work best for the owls .
  3.  Betty Crocker chocolate frosting
  4. Oreos. I found pumpkin flavoured but regular Oreos will work too.
  5. Halloween Chips Ahoy, any chocolate chip cookie is fine
  6. Halloween Smarties
  7. Candy corn
  8. Sprinkles
  9. Candy eyes
  10. Hershey’s Chocolate Kisses
  11. Food colouring
  12. Piping bag and Wilton 1M tip
  13. Cake Mate orange icing tube
  • Owl Cupcakes: Betty Crocker chocolate frosting, Oreos, and Smarties. Frost the cupcakes and take apart two oreos for the eyes, add Smarties to each oreo cookie. Use a orange Smartie for the nose and 2 brown ones for the ears.
  • Chocolate Orange Cupcake: Food colouring to make orange for the butter cream frosting and Betty Crocker chocolate frosting, Wilton 1M frosting tip, and piping bag. Start with the orange and add the chocolate frosting to the bag. Pipe the frosting swirling around to the tip.
  • Turkey Cookies:  Halloween Chips Ahoy cookies, Betty Crocker chocolate frosting, candy corn, candy eye balls, Cake Mate orange frosting tube. Frost the cookies and add the candy corn to the tops of the cookie (about 6 in a row). Place 2 candy eyeballs just below the candy corn to make the eyes. Pipe orange frosting to make the beak and turkey legs.
  • Witches Hat Cookies: Oreos, Betty Crocker chocolate frosting, Hershey chocolate kisses, sprinkles. Take a blob of frosting and sprinkle the sprinkles on. Squish the Hershey kiss into the frosting.

Happy Thanksgiving!!!

Easter Peeps Cupcakes

I love any excuse to make cupcakes so when our family was invited to our friends for a Easter BBQ and found out there would be 8 kids of all ages….  OMEB OH MY EASTER BUNNY!

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You don’t have to be Martha Stewart to make these cupcakes and I promise you anytime you arrive with homemade versus store bought, your efforts will be appreciated.

 

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Make cupcakes from a box or homemade

 

I made vanilla and chocolate  butter cream frosting and for the extras on top I had Peeps, candy corn, and sprinkles.

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I had fun with 4 different tips
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To keep the frosting from coming out the top of the bag I use a green twist tie

 

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PEEPS!

 

 

 

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HAPPY SPRING! Keep checking back to mark my first month blogging I’m going to have a contest giveaway. More details coming soon. 🙂

 

Slow Cooker Carrot Cake

I found this recipe in Canadian Living Magazine.  If you’re looking for an easy but delicious dessert for Easter, boy do I have a cake for you. This is my second attempt making a cake in the Slow Cooker and I’m surprised how good it turned out. It is one of the moistest cakes I have ever tasted and top it off with Cream Cheese Icing,  OMEB! Oh my Easter bunny.  I only let my family have one piece and froze the rest for my Mom. It is her favorite cake. I must say every time I open the freezer door and see the cake staring at me I think about eating it and quickly close the door to the freezer…

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Who ever thought about putting carrots in a cake was a genius. Now you don’t feel so guilty eating cake.

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The most important part about making a cake in a slow cooker is the parchment paper liner. When tracing the parchment paper outline, add an extra 2 inches to the circumference of the slow cooker and cut out the shape. Grease insert; line with parchment paper cutout. Once the cake is done the parchment paper will lift out with ease.

CAKE

  • 1 cup drained canned crushed pineapple
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 1/2 cups grated peeled carrots
  • 1/2 cup raisins (optional)

CREAM CHEESE ICING

  • 1 pkg (250g) cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla
  • 1 cup icing sugar

The first step with the ingredients is straining the crushed pineapple with the lid. Press the lid against the pineapple letting out as much juice as possible. Set aside the pineapple.

In a large bowl, beat together brown sugar, eggs, oil, vanilla and 1/4 cup water until smooth.

In a separate bowl whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.

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Add the dry ingredients to the wet ingredients along with the 1 cup of crushed pineapple, carrots and raisins (optional).

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Take a spatula and scrape out the ingredients into the insert in the slow cooker.

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Cover and cook on high for 2 to 3 1/2 hours or until a knife inserted in the middle comes out clean. My 28 year old crock pot took 3 1/2 hours to bake the cake.  Turn off slow cooker, uncover and let cool for 15 minutes. Using the parchment paper lift out the cake carefully, remember it is still hot so let cool completely on the rack.

While the cake is cooling grab a smaller bowl, beat the cream cheese with butter until smooth.  Add the vanilla then the icing sugar 1/4 cup at a time still until smooth. I added a little more icing sugar to sweeten it up a bit more. Once the cake is completely cool spread it on top of the cake.

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I used reduced fat cream cheese.     ** You can make the cream cheese frosting ahead of time putting a cover over it and refrigerate up to 24 hrs. Be sure to let it stand at room temperature  for 30 minutes before frosting the cake.

Slow Cooker Guinness Cocoa Cake

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I was looking for ideas for St. Patricks Day when I stumbled upon a lonely can of Guinness beer in our fridge downstairs. I have wanted to try a dessert in the slow cooker and I had the perfect recipe.

My slow cooker is so old….. it was a wedding gift 28 years ago; It looks like it has been thru the ringer but it still works.

What I like about this cake is that you serve it right out of the crock pot and when it is still warm.

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  • 2 cups granulated sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1/2 cup of Guinness (at room temperature)
  • 2 tsp vanilla
  • 2 cups of all purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • pinch of cinnamon
  • 3/4 cup of cocoa powder
  • 1/2 cup chocolate chips

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In a large bowl, whisk together sugar, eggs, oil, milk, Guinness and vanilla until well combined.

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In a separate bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; sift in cocoa powder. Add to egg mixture; stir just until moistened.

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Pour into a greased slow cooker  and scrape the bowl. The best part is eating the chocolate chips….. Oops I meant to say sprinkle chocolate chips into the Slow cooker.

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Cover and cook on high until your cake tester comes out clean with a few moist crumbs, approximately 4 hours, depending how hot the crock pot is. Turn off slow cooker; uncover and let cool off for 15 minutes. Serve and add whip cream and to top it all off, add some Creme de Menthe. It is so good and so easy to make.

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