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For detailed, illustrated technique instructions about needed toolsassembly, fillingpreparing a pastry bag and circle frosting, see our drop-down HOW-TO menu at the top of the page.


These over-sized chocolate cupcakes are a perfect base for creating a fun, spooky treat this Halloween. Chocolate becomes the building block and glue for an adorable, COMPLETELY EDIBLE haunted house, tree, moon and fence. Enjoy!

This recipe makes 10 JUMBO cupcakes

BASE
1 devil's food chocolate cake mix
Eggs, oil & water (per box directions)

FILLING
1 (1 oz.) box instant cheesecake pudding
1 1/2 c. heavy whipping cream (liquid)

TOPPINGS
Parchment paper is needed to do the chocolate work.

Haunted House - Link to video instructions
1 bag snack size Hershey's chocolate bars
1 bag Kit Kat minis unwrapped
2 squares chocolate almond bark, melted
pretzel sticks (1 per haunted house)
1 package Juicy fruit gum
1 package Trident orange mango gum
1 package Air Heads stripes, mystery flavor
1 container Halloween sprinkles (ghosts, pumpkins, & bats)

Spooky Tree - Link to video instructions
2 squares chocolate almond bark, melted
1 package Oreo minis, dipped in white chocolate

Creepy Fence - Link to video instructions
2 squares chocolate almond bark, melted

INSTRUCTIONS
1. Prepare devil's food cupcakes per box directions and scoop 2/3 full into JUMBO cupcake tin and bake for 28-30 minutes (if you have standard cupcakes, only bake for 18 minutes.Insert a toothpick to check for doneness; when it comes out clean, remove from oven. Let cool fully.

2. While cupcakes bake, prepare filling:
Stir together pudding mix and whipping cream. Pudding will be thick. Place mixture in filling bag containing no tip. Set aside. (Refrigerate if not using immediately.)

3. Core cooled cupcakes. Cut a 1/2-inch hole from corner of filling bag and fill cupcakes.

4. Insert 1M tip into chosen pastry bag. Fill bag with vanilla frosting, that has been tinted purple with gel food coloring. Cut opening and circle frost cupcakes. Garnish with haunted house, spooky tree and creepy fence. Video assembly instructions can be found here.



Melt 2 blocks almond bark in a microwave-safe bowl for 30-second intervals. Spoon melted almond bark into a piping bag to "glue" your candy bars together for the haunted house and roof. Cut a small opening in the bag with a scissors to better control where the bark flows. Reheat bark inside the piping bag as needed in 15- to 30-second increments. 

TEMPLATES
You may free-hand draw these simple tree (2") & fence (3") designs onto a post-it note or print ours (right click on template, save to your device and print). Either way, place the two tree parts and fence underneath your parchment paper, and pipe over them with melted chocolate. They will harden in a minute or two.


Use the same bag of warmed almond bark to pipe a spooky tree topper onto parchment. Separately, pipe half a tree; after both are dry, peel from paper and "glue" with chocolate at an angle for a 3D effect.


A rolling pin is the secret for creating a curved, creepy fence. Pipe the crosshatch design onto a flat surface on top of parchment paper (design underneath paper), and drag it onto the rolling pin to dry.


If you choose to use standard-sized cupcakes for this treat, your decorations may be top-heavy and tip over if not being eaten immediately. Either leave one of the elements off, OR look for a jumbo cupcake tin and liners at Michael's (don't forget to download their 40-50% off coupon. Our pan cost $5.)

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Happy Holidays!  Julie and I experimented with something new - parfaits!
My grandmother, Martha TenEyck, was an expert on parfaits. I remember visiting her house in the summertime, and she would make them. First, she cooked the Jello (this was before instant was available) and poured it into hurricane glasses, putting them into the refrigerator to set up. But wait, there's more! She'd tilt the glasses so that the Jello would have this great angle. Finally, she'd layer more whipped cream and Jello. It was amazing - and SO good to eat when the parfait was finally finished. Of course, it had taken all day to make, several hours of making different types of Jello, waiting for it to set, and then layering all the additional ingredients in it. Being a child, I would wolf it down and ask for more. It should have dawned on me what a laborious process it had been to get to this divine treat, but it was lost on my 5-year-old self - it just tasted really good!

Stuffed in the Middle wanted to recreate that beautiful concoction, something that would still provide those coveted Oooohs and Aaaahs, while taking very little time to make. This version only uses 5 ingredients and takes 15 minutes to make. Your friends and family will definitely ask for more, and that's okay!
♥ Holly

Chocolate Parfait Crunch

INGREDIENTS   (Makes 6 parfaits)
3  boxes (1.4 oz.) sugar-free Chocolate Pudding mix (instant)
4 1/2 C. of milk (We used almond milk.)
2 (8 oz.) tubs of thawed whipped cream, such as Cool Whip
12 chocolate graham crackers
6 oz. pkg. of raspberries, rinsed and patted dry

INSTRUCTIONS

  1. Prepare pudding according to the box directions for pie filling (this makes it a little thicker and uses less milk) Let set up in a bowl for about 5 minutes.
  2. While pudding sets, put graham crackers sheets in a resealable plastic gallon bag, seal and crush into small pieces using a rolling pin.
  3. Assemble by putting 3 T. of pudding mixture into the bottom of a parfait cup. (We got ours at the Dollar Tree.) Then top with 3 T. of crushed chocolate graham cracker. 3 T. of whipped topping and 5 raspberries. Repeat layers of pudding, chocolate graham cracker and whipped topping.
  4. Top with 1 raspberry and a few fine chocolate graham cracker crumbs sprinkled on top.
  5. Serve immediately and enjoy!

Enjoy with a spoon; we added a decorative piece of a paper straw, just to make it look cute. 🙂

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J
ulie and I have ventured into a new realm of cooking ... low-carb. There's still room for all those tasty treats in our last cookbook but all in moderation, right? Unfortunately, I'm not so good with "moderation." So, in my quest to improve my health, I've joined the ranks of the "low-carb". That being said, I do miss a sweet treat every now and then. In looking toward hosting Thanksgiving and going to holiday parties, I'd like a few treats that I can eat, and no one is the wiser. Julie shared that her aunt made an excellent sunflower cookie (recipe below) and we've tweaked it to make the perfect fall cookie by using pumpkin seeds instead. Whether you're eating low-carb or not, this will be a great cookie to share with family and friends. ~Holly 🙂


Holly calculating carb totals for this recipe.

Pumpkin Seed Cookies (low-carb)

Ingredients

6 Tbsp. Vegetable shortening
3/4 c. Coconut sugar
1/4 c. Pumpkin, canned
1 tsp. Vanilla paste or extract
1 Egg
2 C. Almond flour
1/2 tsp. Baking powder
2 tsp. Pumpkin pie spice
1/2 c. Pumpkin seeds, roasted & salted

Toppings
Extra pumpkin seeds
1/4 c. extra coconut sugar

Directions

1. Cream together shortening and coconut sugar on high for approximately 2 minutes to incorporate. Coconut sugar seems grainier to combine than regular sugar.

2. Once combined, add in pumpkin, vanilla and an egg . Mix well.

3. In a separate bowl mix together flour, baking powder, and pumpkin pie spice. Add dry ingredients into wet ingredients until just combined.

4. Stir in pumpkin seeds.

5.Using a 2 Tbsp. cookie scoop, drop mixture onto cookie sheet. Sprinkle tops with pumpkin seeds. Bake for 20 minutes at 350°. 
Makes about 2 dozen cookies.
Net carb count is 6g per cookie.


Not all cookies were winners: These were too wet. We had to reduce the fats (here vegetable shortening) and increase the almond flour to produce a low-carb cookie with more body and structure.


This was our inspiration recipe if you'd like to bake this version.

 

 

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For detailed, illustrated technique instructions about needed toolsassembly, fillingpreparing a pastry bag and circle frosting, see our drop-down HOW-TO menu at the top of the page.

Our Unicorn Crisp Stuffed Cupcakes will have you seeing rainbows!  We've created a couple of variations, putting decorative picks in some, sprinkles on others and candy unicorn horns & marshmallow ears on others. Try one, or try them all! The tasty crunch in the center makes this a new favorite!  ♥ Holly & Julie

Unicorn Crisp Stuffed Cupcakes

BASE
1 package vanilla cake box mix
Eggs, oil & water (per box directions)

FILLING
2 (2.2oz) Pre-made Rice Krispies Treats®

TOPPING
2 cans white frosting
3 assorted food coloring gels (We used pink, yellow, & blue.)
Meri Meri® Unicorn Cupcake Decorating Kit
Assorted sprinkles
18 - 20 mini-marshmallows
1 small bag of Starburst® Minis

INSTRUCTIONS
1. Prepare vanilla cupcakes per box directions, but only bake for 18 minutes Insert a toothpick to check for doneness; when it comes out clean, remove from oven. Let cool fully.

2. While cupcakes bake, prepare frosting:
Place a 1M tip in a pastry bag. Paint each color of the gel coloring in a stripe on the inside of the bag. Add white frosting to the center of the painted bag and set aside. See the how-to video here: https://www.youtube.com/watch?v=WeoQPHyLasA&feature=youtu.be).

3.Cut the Rice Krispie® treat into 3/4 - 1" pieces and roll them between your hands to make them into a log shape instead of a rectangle. Set aside.

4. Core cooled cupcakes and insert Rice Krispie® treat. Cut an opening in the pastry bag and squeeze out any extra gel coloring that may have collected in the tip onto a paper towel. Circle frost cupcakes.

5. Finish with sprinkles and top with a unicorn cupcake pick.

OR

VIDEO links for making a unicorn mane, marshmallow ears and a candy horn:

Prepare ears:
Cut marshmallows in half diagonally. Dip cut side of marshmallow into sanding sugar and set aside. These are the ears. Find video here.

Prepare unicorn horn:
Using a rolling pin, roll Starburst® minis into quarter size pieces. Then roll up the flattened piece of candy and shape into a snake. Gently twist candy into a horn shape about 1" long.  These are your horns. Find video here.

To make a rainbow unicorn frosting:
(Same as Step 2 under Instructions above) Prepare a second frosting bag with a 1M tip in it and fill with white frosting. Cut off the end of the bag and circle frost one circle on cupcake. Then use the rainbow frosting bag and finish circle frosting the rest of the way. Add an additional small circle of rainbow frosting to make the "bangs" of the mane and an additional "tail" of rainbow frosting. Add ears & horn. Find video here.

 

Your mythical herd of unicorns is ready for your next celebration. Watch them disappear!

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For detailed, illustrated technique instructions about needed toolsassembly, fillingpreparing a pastry bag and circle frosting, see our drop-down HOW-TO menu at the top of the page.
20161021_120830-pm-text2Caramel apples...they just scream Halloween party! Here's a version that includes a cupcake too! Take advantage of the beautiful apples that are available this season to make the topping on this cute and delicious cupcake.  ♥ Holly

Caramel Apple Stuffed Cupcakes

BASE
1 spice cake box mix
Eggs  (per box directions)
1 cup of unsweetened apple sauce
1/2 cup of water (or 1/2 of the water listed on the box, whichever is less)

FILLING
1 can of vanilla frosting
2 Tbsp (heaping) of caramel ice cream topping (we used Mrs. Richardson's butterscotch caramel topping)
Additional caramel sauce

TOPPING
2 cans vanilla frosting
2 Tbsp ground cinnamon
1 red apple (we used a Rome apple)
2 Tbsp caramel ice cream topping
1 container red sparkling sugar

caramel-mix-pm        sugar-edge-pm

INSTRUCTIONS

  1. Prepare spice cupcakes by adding eggs per box directions, half of the water called for or 1/2 cup (whichever is less), and one cup of applesauce. Scoop into cupcake tins. Bake for 18 minutes. Insert a toothpick to check for doneness; when it comes out clean, remove from oven. Let cool fully.
  2. While cupcakes bake, prepare filling and frosting.  Add 2 Tbsp caramel sauce to 1 can of vanilla frosting for filling, set aside. Add ground cinnamon to 2 cans of frosting and mix well, set aside.
  3. Core cooled cupcakes.
  4. Put prepared caramel filling in a pastry bag with no tip inserted and cut tip off. Fill cooled cupcakes. Put a dollop of caramel sauce on top of filling in cupcake center.
  5. Insert 1M tip into chosen pastry bag. Fill bag with cinnamon frosting, cut opening and circle frost cupcakes.
  6. Apply red sparkling sugar around the edge of frosted cupcake.
  7. Slice apple, cut in half, and dip in caramel sauce. Place apple wedge onto cupcake and enjoy!  Note: Moisture from the apple wedge will leach into frosting, causing it to slide, if placed too early; add it immediately before serving, or substitute with a dried apple.

 

 

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For detailed, illustrated technique instructions about needed toolsassembly, fillingpreparing a pastry bag and circle frosting, see our drop-down HOW-TO menu at the top of the page.

wicked witch cupcakespmwords

Here's a super-fun cupcake to make with the kiddos for Halloween this year. Use a cake mix, canned frosting and four, dollar-store ingredients to make them. Soon, you'll say, "I'm MELTING!" Hope you enjoy them as much as we do. (For a video tutorial, see the link below.)
♥ Holly

Wicked Witch Stuffed Cupcakes & Cookie Treats

BASE
1 white cake box mix
Eggs, oil & water (per box directions)

FILLING
1 (17.5 oz.) jar red jam of your choice (We used raspberry.)

TOPPING
2 cans green frosting (or vanilla frosting tinted green)
1 package fudge-striped cookies
1 small bag of Bugles™
1 small bag of Haribo™ raspberries
1 container of Pirouline™ cookies (flavor of your choice)

IMG_7355pm

INSTRUCTIONS

  1. Prepare white cupcakes per box directions, but only bake for 18 minutes. Insert a toothpick to check for doneness; when it comes out clean, remove from oven. Let cool fully.
  2. Core cooled cupcakes. Using a teaspoon, fill center with red jam.
  3. Insert 1M tip into chosen pastry bag. Fill bag with green frosting, cut opening and circle frost cupcakes.
  4. For directions on making the "witch", see our video on Youtube.
  5. Garnish with witches hats, legs & ruby slippers.

 

IMG_7359pm

Use four, dollar-store ingredients to make adorable witch-hat cookies and legs.

IMG_7362pm

Use candy raspberries for the ruby slippers!

 

 

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 For detailed, illustrated technique instructions about needed toolsassembly, fillingpreparing a pastry bag and circle frosting, see our drop-down HOW-TO menu at the top of the page.
Photos by Holly Haber
Photos by Holly Haber
What do you do when you've bought the jumbo size jar of cherries for a party and forget to use them? You make Chock Full O'Cherries Stuffed Cupcakes, of course! This cherry stuffed cupcake is reminiscent of a Shirley Temple because we add in just a little bit of Cherry 7-Up. This turned into a super fun afternoon with my daughter and her friends. Hope you enjoy them as much as we do!
♥ Holly
Yields 24 cupcakes

BASE
1 white cake box mix
27 maraschino cherries, roughly chopped
1/3 c. maraschino cherry juice
2/3 c. Cherry 7-Up
Eggs & oil (per box directions, OMIT WATER)

FILLING
24 maraschino cherries, whole

TOPPING
2 cans chocolate white frosting
Pink, red & white nonpareils
24 maraschino cherries with stems

Hint:
There are 3 different size jars of maraschino cherries I've found, 6oz. = 18 cherries, 10oz = 30 cherries, & 72oz = 218 cherries. This recipe calls for 75 cherries...you can buy any combination to suit your needs.

INSTRUCTIONS
1. Add 1/3c. maraschino cherry juice, 2/3c. Cherry 7-Up and oil into white box mix, stirring per box directions. Once combined, fold in the 27 chopped cherries. Scoop into cupcake liners but only bake for 18 minutes. Insert a toothpick to check for doneness; when it comes out clean, remove from oven. Let cool fully.

2. Core cooled cupcakes. Insert 1 maraschino cherry into each cored cupcake.

3. Insert 1M tip into chosen pastry bag. Fill bag with white frosting, cut opening and circle frost cupcakes.

4. Sprinkle with pink, white and red nonpareils and top with a stemmed cherry.

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IMG_6401pm2Julie's friend Michelle from Minnesota shared her cake box mix lemon cookie recipe with us, her kids' "absolute favorite." She's talking our language with easy and good. We made two batches -- one lemon, one strawberry -- and then adapted it to create a new Stuffed in the Middle treat. The recipe makes 15 sandwiched pies or about 30 single cookies.  ♥ Holly & Julie

Spring Whoopie Pies

BASE
1 lemon or strawberry cake box mix
2 eggs
1 tablespoon of water
1 stick of butter, softened
1 c. powdered sugar for rolling

FILLING
1 (7 oz.) jar marshmallow crème

TOPPING
Pastel sprinkles
1/2 c. pistachios, finely chopped
Pink sparkling sugar

IMG_6301pmINSTRUCTIONS
1. Mix first four base ingredients together.

IMG_6302pmIMG_6323pmIMG_6346pm 2. Use a small cookie scoop to portion dough, and roll them individually in powdered sugar; they will be sticky. Place on parchment-lined cookie sheet.

IMG_6363pm3. Bake for 10 minutes at 375 degrees. Remove from oven when outer edges are set or just golden brown. Let cool fully.

IMG_63744. Spread a thin layer of marshmallow cream on the bottom of one cookie, and sandwich another on top.

IMG_6390pm5. Roll edges into desired topping
6. Serve immediately, or refrigerate for later. The marshmallow filling will slide if kept at room temperature.

Note: If you choose to serve these as individual cookies, Michelle has also shared her Lemon Glaze recipe:
LEMON GLAZE
INGREDIENTS
½ stick of butter, softened
1 Tbsp. lemon juice
Zest of ½ a lemon
1 ½ c. powdered sugar

INSTRUCTIONS
1. Mix ingredients well. Ice cookies while hot.

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PB Cup Stuffed Cookies
So along with their chore chart this week, my kids could choose from a list of age-appropriate life skills to work on, and  baking cookies is something 8-9 year olds can do. After buying peanut butter cups yesterday, I found this easy recipe on allrecipes.com (http://allrecipes.com/recipe/peanut-butter-cup-cookies/). I can hardly believe I've never made these before, or the similar cookies where you smoosh chocolate kisses into a oven-fresh cookie. No coring, and STILL a stuffed-in-the-middle treat. That rocks! ♥ Julie

IMG_6089_edited-1Did you know that if you follow recipes on an iPad or other tablet, you can check off ingredients as you measure them in? Sure beats trying to remember if you already added the salt!

IMG_6054_edited-1pm So, put on your apron ...

 

IMG_6069_edited-1pm Measure your ingredients ...

 

IMG_6079_edited-1pm Get a trusted puppy friend to supervise ...

IMG_6105_edited-1pm2And as they say on the Great British Baking Show ... BAKE!

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IMG_6136_edited-1pm
We recommend you:  1. Freeze the peanut butter cups while making batter; 2. Gently remove finished cookies with a spoon; 3. Refrigerate finished cookies so melted PB cups re-harden.

 

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And don't forget the best part of baking ... licking your fingers. Enjoy!

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