Vanilla-Peppermint Cupcakes! and Candy cane candle cuff!!!

VANILLA-PEPPERMINT CAKE

Makes 1 dozen

Ingredients

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/2 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1 teaspoon peppermint extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature



Directions

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

In a small bowl, mix together milk and extracts; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.



With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.



Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.



VANILLA-PEPPERMINT FROSTING INGREDIENTS



Ingredients:

2 sticks (226g) unsalted butter, firm but not cold

1/8 tsp salt

3 1/2 cups (350g) confectioners' sugar, sifted

1/2 tsp vanilla

1/2 tsp peppermint extract

1/2 tsp milk



In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.



Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 tsp at a time, if frosting does not have a spreadable consistency.



TO FROST

Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.



Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!



Top with crushed candy canes!



HOLIDAY DECOR-
 
Candy Cane Candle Cuff















Straightforward red pillars play into the peppermint scene when decorated with polka-dot ribbon or candy-cane sticks. Heavy-duty double-stick tape adheres the embellishments to the candles.

What You Need



Pillar candles
Double-stick tape or super glue
Candy canes






 
 

Showing people Christ at Christmas! and Gingerbread Cupcakes!!! yummmmm

Christmas is my favorite time!! Everything about it! The reality of the reason we celebrate Christmas, and celebrate life in general!!!  We can't let our self get so wrapped up in decorating(which i am guilty of!!), and the lights and presents and plays and musicals, CRAFT SHOWS, that we do not stop to think about those around us that maybe we have never even made an effort to talk to, or even introduce ourself! What better time than to do something special for those people, like our neighbors that live on our street, the janitor at your highschool, the cleaning people at your office building or that couple in your sunday school class you have never spoken to, or just anyone that you know specifically that may be having a really hard time, in finances, loss of a loved one, or just that bitter person, or the one who does not know the Lord.  So many oppurtunities ALL AROUND us to show Christ's love.  It could be something so cheesy as cupcakes for your neighbors with a little note with your name and phone number letting them know to call you if they ever need anything.  There are a TON of ways to witness to someone with out getting all up in their Kool-aid and end up pushing them away for good! Christ is literally the reason for EVERY SEASON! every day and every minute!


CUPCAKE TIME!!!!



                                         




Gingerbread Cupcake Recipe with Maple Cream Cheese Frosting



makes about 12 cupcakes

Cupcakes

225 g golden Brown Sugar

3 Eggs, room temp.

225 g Flour, all purpose

1 T (12g) Baking Powder

1/2 t (2 g) Baking Soda

2 1/2 T freshly grated Cinnamon or 2 T (10 g) pre-ground Cinnamon

1 T freshly grated Ginger or 1 t (2g) ground Ginger Powder

1/2 t (1g) ground Cloves

1 t (2g) ground Cardamom

1/2 t (2g) Sea Salt

3/4 c (180 g) Unsalted Butter, melted

2/3 c (160 ml) Half & Half

1/4 c (60 ml) fresh Tangerine Juice

Frosting

12 oz (340 g) Cream Cheese, room temp.

6 T (90 g) unsalted Butter, room temp.

2/3 c (160 ml) pure Maple Syrup

1 1/4 c (150 g)Powdered Sugar or to personal taste

sprinkle of ground cinnamon

Make cupcakes:

1. Line muffin tins with baking cups. Preheat oven to 375º F.



2. Whip brown sugar and eggs together until nice & foamy.



3. Put flour, baking powder, baking soda, cinnamon (if using pre-ground), ginger (if using ginger powder), cloves and cardamom into a sifter together. Sift over egg mixture. Add fresh ginger and freshly grated cinnamon if you’re not using the pre-ground varieties. Add sea salt. Gently stir to combine.



4. Combine the melted butter and half & half, then slowly add to the batter. Put batter in a small pitcher or something that’s easy to pour out of; the fill baking cups 90% full.



5. Bake for 20-25 minutes or until a toothpick comes out clean when inserted. Set aside to cool.



Make frosting:

1. Combine cream cheese and butter together in a mixing bowl. Beat until smooth (Alternate method- combine in a food processor and blend.) Add maple syrup and powdered sugar and mix until homogenous.



Finishing

1. If using optional inebriation, combine alcohol & tangerine juice, poke a few holes on the top of each cupcake with a toothpick, then brush on alcohol mix.



2. Frost cupcakes your favorite way. Pipe it, spread & spoon it, combinations of both, however you like.



3. Sprinkle a touch of cinnamon to finish.



NO CRAFT FOR TODAY, ALMOST TIME TO LEAVE WORK AND HEAD TO CLASS! (HAH YEA IM GETTING ALOT DONE!)

ONE THING I DO WANNA MENTION IS OLD HICKORY CANDLES!!  IT'S NOT CANDLES THO, IT'S CANDLE WAX TARTS THAT YOU PUT IN A WARMER!! THEY SMELL SOOOO DIVINE!!! NOT EVEN KIDDING I JUST ORDERED A TON! 99c EACH!! HERE IS THE LINK TO THEIR EBAY STORE. THEY ARE BASED OUT OF WHERE I LIVE IN HENDERSONVILLE TN.

http://stores.ebay.com/Old-Hickory-Candles


TRIED TO POST A PIC OF THE TARTS WOULDN'T LET ME.

OKAY PEACE!! HAVE A GREAT NIGHT!!!

I'm so excited! and I just can't hide it! Pumpkin Pie Cupcake and Thanksgiving Centerpiece!

Ok so i'm sure you're wondering about my background!! yes it's a bassett hound making cupcakes! what could be cuter i mean seriously!! Looks like Betsy just baking away! hahaha I have literally been soooo busy I have had no time what so ever to post anything! I do not even have time now, lol but i'm kinda taking a break from doing my work right now.....My boss doesn't know tho....LOL

-I am so excited this weekend is our youth Girls retreat and i can't wait to go have a good time! Especially with my 10th graders! i just love them so so much! The retreat is called "Captivated!" sounds awesome, we(they) will learn to be captivated by Gods love for them! Something every young girl should learn!! even us adult "girls". lol 


FROG -well remember those bracelets a few years back that were like the WWJD bracelets......well FROG- FULLY RELY ON GOD! acronyms are awesome!! Just thought someone needed reminding!!

If anyone is reading this and does not go to Long Hollow Baptist or to any church but would like to help a child have Christmas please visit Longhollow.com and click on compelled for Christmas. :)

The first semester back of being is school is almost completed! yes!! :)

OK FOR THANKSGIVING........PUMPKIN Pie CUPCAKES With Honey Frosting and little pumpkin fudge on top!!!!! kinda difficult but well worth it and it will be a sure hit!! and everyone will be asking wow howd you you do that???!!!


                                

All three recipes use canned pumpkin. "If you were making a soup or a chutney, you'd want fresh pumpkin cut into chunks," Faure said. "But for pastry and desserts, you want a smoother texture.



Yield: 12 cupcakes

for cupcakes:



2 1/2 cups all-purpose flour



2 teaspoons baking soda



1/2 teaspoon salt



1 tablespoon pumpkin pie spice



2 large eggs



1 1/2 cups granulated sugar



1/2 cup (1 stick) unsalted butter, melted and cooled slightly



1 (15-ounce) can pumpkin



For frosting:



1/2 cup (1 stick) unsalted butter, softened



1 (8-ounce) block regular or reduced-fat cream cheese, softened



1/4 cup honey



2 tablespoons ground cinnamon



1. Prepare the cupcakes: Grease and flour 12 cupcake cups or insert paper liners. Preheat the oven to 350 degrees.



2. In a medium bowl, whisk together flour, baking soda, salt and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, melted butter and pumpkin until combined. Add dry ingredients to pumpkin mixture; mix gently until smooth. Batter will be thick.



3. Completely fill each cupcake cup with batter; smooth the tops with a spatula. Bake until a toothpick inserted in center of a cupcake comes out with just a few moist crumbs attached, 20 to 30 minutes. Cool 5 minutes in pan, then remove from pan, and cool completely, right side up, on a rack.



4. Make the frosting: In a medium bowl, whisk softened butter, cream cheese, honey and cinnamon until smooth. Spread over cupcakes or pipe a decorative design using a piping bag and tip.



Tester's note: Texture is more like a moist, dense spicy pumpkin tea cake than a traditional cupcake. The honey-butter frosting adds the perfect finishing touch. This frosting does not contain powdered or granulated sugar. Refrigerate leftover cupcakes.



Per cupcake: 446 calories; 23g fat (46 percent calories from fat); 14g saturated fat; 97mg cholesterol; 6g protein; 55g carbohydrate; 32g sugar; 2g fiber; 380mg sodium; 41mg calcium; 150mg potassium.



Pumpkin Fudge for the top!!!



Yield: 48 pieces



3/4 cup (1 1/2 sticks) unsalted butter



3 cups granulated sugar



2/3 cup sour cream



1/2 cup canned pumpkin



2 tablespoons light corn syrup



1 teaspoon pumpkin pie spice



1 (11-ounce) package butterscotch chips



1 (7-ounce) jar marshmallow creme



1 teaspoon vanilla



1. Line an 8or 9-inch-square pan with aluminum foil; spray the foil with nonstick cooking spray.



2. Cook butter in a heavy-bottomed 21/2-quart saucepan over medium-high heat, stirring frequently, until the butter is just melted, about 2 minutes. Stir in sugar, sour cream, pumpkin, corn syrup and pumpkin pie spice. Stir until the sugar dissolves and the mixture comes together, about 3 to 4 minutes, then insert a candy thermometer. Continue to cook, stirring and scraping the bottom of the pan constantly, until the mixture reaches 234 degrees (soft-ball stage), about 12 to 15 minutes.



3. Immediately remove the pan from the heat; add butterscotch chips, marshmallow creme and vanilla. Stir quickly and vigorously until the chips melt and the mixture is smooth and well-combined, about 4 to 5 minutes.



4. Pour the fudge into the prepared pan, and allow to cool and set at room temperature, about 4 hours. Once the fudge is set, cut it into small pieces and serve. (Leftovers can be stored in an airtight container in the refrigerator for at least a week.)



Tester's note: Smooth, creamy and rich. The candy thermometer makes the recipe easy, but be sure to stir constantly or the mixture will burn quickly.



Per piece: 130 calories; 5g fat (35 percent calories from fat); 3.5g saturated fat; 9mg cholesterol; no protein; 21g carbohydrate; 20g sugar; no fiber; 10mg sodium; 7mg calcium; 15mg potassium.



Pumpkin Flan



Yield: 12 to 14 servings



2 cups granulated sugar, divided



2 1/2 cups heavy cream, divided



1 cup whole milk



5 whole large eggs



1 large egg yolk



1 (15-ounce) can pumpkin



1 teaspoon vanilla



2 3/4 teaspoons pumpkin pie spice



1/4 teaspoon salt



1/4 cup powdered sugar



3 to 4 tablespoons honey



1 pinch ground red (cayenne) pepper



1. Put oven rack in middle position and preheat oven to 350 degrees. Heat a 2-quart soufflé dish that is 81/2 inches in diameter and 31/2 inches deep or a round ceramic casserole dish in the oven while making the caramel.



2. Place 1 cup granulated sugar in a dry 2-quart saucepan over moderate heat. Do not stir until it begins to melt, about 2 to 3 minutes, then continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel, about 4 to 5 minutes. Watch carefully; sugar can burn quickly once it starts to darken.



3. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side with caramel. Caramel and dish will be extremely hot. Keep tilting as caramel cools and thickens enough to coat, then let harden. Leave oven on.



4. Bring 11/2 cups cream and milk to a bare simmer in a 2-quart heavy saucepan over medium heat, then remove from heat. (Do not let mixture get too hot or eggs will curdle.) Whisk together whole eggs, yolk and remaining 1 cup granulated sugar in a large bowl, then whisk in pumpkin, vanilla, pumpkin pie spice and salt until well combined. Add cream mixture in a slow stream, whisking constantly.



5. Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Discard particles left in sieve. Pour custard over caramel in dish. Place dish in a 9-by-13-inch baking pan; add 1 inch of water to baking pan. Bake until flan is golden brown on top and a knife inserted in the center comes out clean, about 11/2 hours.



6. Carefully remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.



7. Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over the dish. Holding dish and platter securely together, quickly invert and turn the flan onto the platter. (Caramel will pour out over and around flan.)



8. Using an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, powdered sugar, 3 tablespoons honey and cayenne on medium-high for about 2 minutes or until stiff peaks form. Add more honey to taste. Serve over flan.



THANKS GIVING CENTERPIECE!
 
 



 
 
 
 
 
 
I like this one because if you are like me you're so ready for Christmas you can't hardley stand it! and this could kinda much some christmas decor!! Just get a cake stand, a tan table runner, apples, pears and those little white pumpkins, red and green leaf garland, and red and brown ribbon! and waaaalaaa! beautiful centerpiece!!!

A Random thought....and Scary Spider Cupcake!

So today at work (yes i'm still at work...lol) i just had this random thought come in my head..... it was "is Jesus our life, or is he just apart of it?" whoaaaaa that's a question that will really make you check your self.  I would like to say yes he is my life. but it was not always like that.  The other night i had a dream that i was in a classroom  and someone said something about my sister, and i went off! i mean started cussing like a sailor! and that split second in my dream i thought to my self...wow i totally just ruined my witness to whoever just heard me!!  I woke up relieved it was only a dream!!! but the sad part is there was a time in my life you would have never ever thought i was a christian!  I probaly ruined so many oppurtuinties to show people the love of Christ and share my faith with them! actually i know i ruined so many oppurtunities to witness to close friends because i was to busy living for myself! We don't realize how once the world sees you being a certain way when you're "supposed to be a christian" they remember the bad even after you've changed.........but i can't live with a past of regrets i can thank God for bringing me out of some really dark times and using it for his Glory!  okay off my soap box now....:)


Ok I'm not all about some scary stuff....muchless spiders...actually i HATE spiders! anyway cupcake I guess b/c of Halloween
                                           SCARY SPIDERWEB CUPCAKE!
                                                
YOU WILL NEED:

1 box Betty Crocker® SuperMoist® devil's food cake mix


Water, vegetable oil and eggs called for on cake mix box

1 container Betty Crocker® Rich & Creamy vanilla frosting

3 drops red food color

4 to 5 drops yellow food color

1 tube (0.68 ounce) Betty Crocker® black decorating gel

48 large black gumdrops

DIRECTIONS
1Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.


2Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.

3Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.



FALL CRAFT TIME!!

Even tho i'm soooo ready for Christmas but Thanksgiving is still to come!!! :)






THIS IS TRULEY ONE OF THE NEATEST IDES!! SO CUTE!!!!!!!! PICTURE SHOULD EXPLAIN HOW TO DO IT!

COMPELLED.......

THIS WAS AN EMAIL FROM OUR PASTOR TODAY HE SENT OUT TO EVERYONE AND I WANTED TO SHARE FOR THOSE WHO DO NOT ATTEND LONG HOLLOW WITH US. ARE YOU COMPELLED???



This weekend marks the beginning of “Compelled”, a challenging new series about radical transformation by the Gospel. In preparation for this series, here are a few things we’re challenging you to do today…



1) Pray for hearts to be opened to God’s grace. Again tonight, the Student Crusade is taking place and we are expecting God to move! Be continuous in praying for souls to be saved.

2) Think about who you know that hasn’t accepted Christ as their Savior.

3) Reflect on what it means for you to be compelled by/for the Gospel. Consider this short story below:



At age 18, Charlotte Digges Moon, better known as “Lottie Moon”, realized something about herself: she needed Jesus Christ as her savior. Young and exuberant, Lottie fully embraced the beauty of God’s grace in her life and quickly joined a local church in Georgia. For the next 15 years, Lottie faithfully served the poor and impoverished families in her community. Then, at age 33, she felt God calling her to China.





There, she was assigned to be a school teacher. Of course, this alone would not suffice as Lottie’s only task. She had one focus in mind: people needed Jesus Christ as their savior.

Despite the conventional practices of Baptist missionaries, where only males shared the Gospel, Lottie began reaching out to Chinese women and telling them about Christ. Furthermore, although it contradicted her upbringing, Lottie decided to set aside her cultural preferences – dress, food, culture, education, etc. – and to embrace Chinese culture.

Because of her boldness and willingness to adapt, Lottie spent 39 years in China successfully reaching women for Christ. Lottie did much more than believe in God’s grace; she was compelled to live it out. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


* Our student crusade has been going awesome!! we have seen soooo many lives come to the Lord!! I am sooo blessed to be able and serve in the youth ministry!!! I don't HAVE to serve in the youth I GET to!


PUMPKIN CREAM CHEESE CUPCAKES!





For the Cupcakes:


4 cups cake flour (not self-rising), sifted

1 teaspoon baking soda

1 Tablespoon + 1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 Tablespoon ground ginger

1 teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

1 cup (2 sticks) unsalted butter, room temperature

2½ cups packed light-brown sugar

4 large eggs

1 cup buttermilk

1½ cups canned pumpkin (not pie filling)


For the Cream Cheese Frosting:

1 cup (2 sticks) unsalted butter, room temperature

12 ounces cream cheese, room temperature

1 pound (4 cups) confectioners’ sugar, sifted

¾ teaspoon vanilla extract


To Make the Cupcakes:

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.

2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.

4. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.

To Make the Frosting:
With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.



So for the record last night me and bear ate popcorn and cookies for dinner!!! what the heck is wrong with us!!! betsy ate some pop corn too!! i just live that lil munchin! even tho she tends to love bear more b/c she's with him more....:( i do get jealous sometimes i admit.  Basset Hounds are definitley NOT like other dogs, they are more stubborn, more hilarious, they are just such characters!


i haven't been to ANY FALL FESTIVALS THIS YEAR!! and i'm pretty bummed about it!! :( this was my first year out of my whole life i didnt get to go to Gold Rush festival in Georgia. i need a funnell cake and crafts!!



FALL DECOR IDEA!!!



PICTURE IS ENOUGH! LEAVES IN PICTURE FRAME!

The Cutest Pumpkin Cupcakes EVER!!!!

First off i'd like to say that i'm soooooo happy it's friday!! Friday, saturdays and sundays are my favorite!!! :) get a break from work and school just get to chill and go to the Lords house!! I really love fall and all the yummy things that go along with it!! (like i need any of it! LOL)  These cupakes are the cutest pumpkin cupcakes i have ever seen ever!!! they look like a work of art!! LOL But once you READ THE DIRECTIONS you will see they are not that difficult they just look like they are!! so i hope someone will make them and send me some pictures!

About the Pumpkin Cupcakes

These miniature pumpkins look like tiny showpieces, but they're surprisingly easy to make. You get the rounded top by "gluing" on halved chocolate-covered doughnuts with frosting, then transform the cupcakes into pumpkins with orange-tinted frosting. Orange sprinkles or candies up the wow factor, and a twisted pretzel stick creates the perfect stem. A green fruit chew formed into a vine tendril is the finishing touch.

                                  CUTEST PUMPKIN CUPCAKES EVER!

                                                  


To make your own pumpkin cupcakes, you will need the following:

12 vanilla cupcakes baked in orange paper liners

6 small chocolate glazed doughnuts

1 can (16 ounces) vanilla frosting

Orange paste food coloring

1 cup orange coarse sugar

1 cup orange nonpareils

2 cups orange candy-coated chocolates

6 honey twist pretzels

2 green fruit chews (eg., Laffy Taffy, Jolly Rancher Fruit Chews, etc.)

Here are Karen and Alan's easy decorating steps:

1. Cut the doughnuts in half lengthwise to get 2 equal circles. Spread some of the vanilla frosting on top of a cupcake and attach the doughnut piece, cut side down, on top. Repeat with the remaining cupcakes. Place the cupcakes in the freezer for about 15 minutes or until firm. Spread some more vanilla frosting on the sides to fill in the gaps. Return to the freezer.

2. Place the sugars and sprinkle in separate shallow bowls. Tint the remaining vanilla frosting orange with the food coloring. Spread a thin layer of the orange frosting on the slightly frozen cupcake. Roll the cupcake in the sugar or sprinkles to cover completely. Or press rows of orange candies all over the frosted cupcake. Use a wooden skewer to make the marks in the side of the sprinkled cupcakes. Repeat with the remaining cupcakes.

3. Cut a honey wheat stick in half and insert the cut end in the top of the cupcakes as the stem. Cut the green fruit chews into thin slices and roll into ropes. Twist the ropes into tendrils and place on top of the cupcakes.

Read more: http://www.kitchendaily.com/2010/09/10/pumpkin-cupcakes/#ixzz12ReWcOxw


RANDOM PICTURE I FOUND,.....IF I EVER HAVE A LITTLE GIRL I WANT HER ROOM TO LOOK LIKE THIS!!!




ok FALL CRAFT IDEA!

PUMPKIN CANDLE HOLDER



How easy is that!! Just get a smaller pumpkin, and pillar candle (pumpkin pie preferrably! hehe) some fall leafy things, and waaaalaaaaa a perfect fall decoration with lots of character for pretty cheap!!!  i like that!!!

Encouragement!, Candy Corn Cupcakes and Fall Wreath Idea!

Do you ever just feel like you are in a slump? or you let something wear on you?? I know i do! We know to put our faith in God but when it comes down to it do we??? It's alot easier said than done, but when you have a relationship with God you really have no other choice than to just trust him.  When we don't trust that he will bring us through, or provide or whatever it might be that shows disobedience to him....it's a sin. WOW that's a hard pill to swallow.  We have to come to the realization that we can't fix our problems on our own, we have to put it in Gods hand and TRUST he will bring us through.  We can't look to our money, relationships, or "status" to draw our strength.....our strength should come from him only.  I wonder if this makes sense.  It's just what has been laid on my heart.  Here is a good verse from Psalms 121:1-8

1 I lift up my eyes to the hills where does my help come from?

2 My help comes from the LORD, the Maker of heaven and earth.
3 He will not let your foot slip—
he who watches over you will not slumber;
4 indeed, he who watches over Israel
will neither slumber nor sleep.
5 The LORD watches over you—
the LORD is your shade at your right hand;
6 the sun will not harm you by day,
nor the moon by night.
7 The LORD will keep you from all harm—
he will watch over your life;
8 the LORD will watch over your coming and going both now and forever more

and if you have NEVER heard this Psalm sung by the Brooklyn Tabernacle Choir youtube it!! it's so awesome!!!!! LOVE IT!!


ok now the Cupcake for today is

CANDY CORN CUPCAKE! this is alot like the rainbow cupcake a few post ago.

1 18.25-oz. white cake mix (I prefer Duncan Hines)


1 c. sour cream (the sour cream makes it great!!) right ashley!!

1/2 c. vegetable oil

3 large eggs

1 tsp. almond extract

Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)

For Frosting use any kind of WHITE frosting!!

Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.

Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl.
LIKE THIS:

Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.


Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. I only had enough to make 20 cupcakes with the cups filled about halfway. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.
Frost and when you cut them open they look like this!! This is so easy i promise! and the sour cream makes them so moist!!!

okay now for the FALL DECOR CRAFT IDEA




This picture is not that great, but it's a wreath obviously, and what i did was just bought a wooden wreath at walmart...which was either $2 or $3 , then i bought the fall garland for $5 and the scarecrow came from dollar tree for $1. I wrapped the garland around wreath and sat scarcrow in the middle! easy as that!! and cheap!!!

Fall in Love with Fall!

                         MINI APPLE-CARROTT CUPCAKES

If you love apples and carrott cake this is the cupcake for you!!!

What You Need:

for the cupcakes:



1/2 cup safflower or other light oil

1/2 cup softened butter

3/4 cup granulated sugar

4 large eggs

1 tsp vanilla extract

2 tsp ground cinnamon

2 tsp baking soda

2 cups all-purpose flour

6 carrots (peeled or not -- I peeled mine)

3 small apples (peeled or not -- I did not peel these, and I used Granny Smith)

for the frosting:


1 cup butter, softened

1/2 cup honey

5 to 6 cups confectioner's sugar

How it's Done:

Preheat oven to 350 degrees. Line mini cupcake tin with papers or spray lightly with non-stick cooking spray.
Grate the carrots and apples and set them aside.
Beat butter, oil, and sugar until smooth. Add the eggs, one at a time, beating well between additions. Add vanilla extract.
Slowly stir in flour, cinnamon, and baking soda. Once all are incorporated, beat on medium-high 2 minutes.
Fold in apples and carrots.
Fill cupcake tins all the way to the top. Bake 15 to 18 minutes, or until top springs back when pressed gently. Let the cupcakes cool completely before frosting.

For the frosting, beat together the butter and honey. Slowly add the confectioner's sugar until the desired consistency is met. If you want to color the frosting, do so before adding the confectioner's sugar. Frost as desired.


Ok a FALL DECORATING IDEA:

Also I decided that I will post a fall decorating idea just from pictures I have found everytime i post, (if i could find my camera i could post some of my own!) I love seasonal decorations! love love them! and pumpkins are my favorite!!!

Ok this one i just loved! If you have any indoor plants just go out and buy a a big enough pumpkin wrap the bottom of the plant container with a trashbag, cut a whole in top of pumpkin and use as a new plant holder! then once the pumpkin is getting mushy lol take the plant out and throw away trash bag...easy cheesy!!

STARTING NEW TESTAMENT TOMORROW:

Ok so we just finished up the old testament today! and I am going to miss it! I honestly loved loved it! If people would just give the bible a chance so they could see what it REALLY is about and CONNECTED it is, it's one big story, If read in chronological order you can start to understand different things which you may never before, for example i will list a ton of the things i learned that i had no idea about:

- who and what the 12 tribes of Isreal are
- the priest you hear in the bible are supposed to come from the line of Aaron(moses brother) who was a levite.
-about the tabernacle, how it was built and what it was used for
-the laws, and the sacrifices (and that when Jesus died on the cross he took the place of the sacrificing of animals and things like that but we still have to sacrifice things in our life, if that makes sense)
-geneologys are important and interesting!
-how much God loves his people even tho they keep messing
-i learned who solomon was..lol and so many others
-what the captivity was and the process in which it happened

the list could go on and on and on.  anyways.... ITS' REALLY AWESOME AND YALL SHOULD DO IT!!!!  READINGTHEBIBLE365IN2010.WORDPRESS.NET

So many hurting..........

It seems like there are so many going through things right now, either its health issues, mental, money, so much stuff so i would like to take this blog and dedicate it to all those hurting right now and in situations where you feel like there is no way out! I pray Jesus wraps his loving arms around you at this very second and comfort and give you peace. I pray for those people who are in the hospital and their
family members that God heal them! he's the only one who can! as my Aunt says we need to bombard heaven with our prayers for these people! One of the many issues i struggle with as a christian is wanting to fix everyone, wanting to make everyone's situations better but I realize i am not God and he's the only would who can truley step in turn situations around. If I made a prayerist right now it'd be almost a mile long! So if you are reading this, and you know somebody, (it may be you) who are going through something just pray! Pray pray pray!!! Praise God there will be a day with no more tears, sorrows or fears! In everything remember GOD IS FAITHFUL!!

"Come to Me, all who are weary and heavy-laden, and I will give you rest." Matthew 11:28

On the note of prayer, please pray that my puppy MISS BETSY will quit eating poop and quit pottying in the house!! LOL it's been quite an expierince of having a puppy! As SOON as i find my camera (its M-I-A right now!) i'll will post some more pictures of our kinda sweet (not all the way sweet yet) Bassett Hound!


okayyyyyyyy cupcake time my friends!!! I sooo love love love fall time! it makes me sooo happy!!! When i think of fall i automatically think of festivals, pumpkins, apples etc! so these cupcakes are

                                    Caramel Apple Cupcakes!!!!

These luscious cupcakes are a childhood treat reinvented for the kid in all of us. Welcome fall with a few friends by baking up a batch of these challenging, yet satisfying goodies. The soft, tart apple shines through the spiced, not-so-sweet cake and the cream cheese filling lends a sweet smoothness. All this is topped with a robe of chewy, sweet, and slightly salty caramel.


Be sure to bake, cool, and stuff the cupcakes before starting the caramel. You want the cupcakes ready and waiting as soon as the caramel comes off the stove. Please note that you will need a candy thermometer for this recipe!



Apple Cupcakes

9 regular cupcakes / 350 degree oven



2-3 apples, granny smith

2 cups all-purpose flour

1/2 cup sugar

1 teaspoon ginger

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup oil

1/4 cup apple juice

1 teaspoon vanilla



1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.

2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.

3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.

4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.

5. Combine the wet and dry ingredients until all ingredients come together.

6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.


Cream Cheese Filling
4 ounces Philly cream cheese

1/4 stick butter

2 cups sifted powdered sugar

1 teaspoon vanilla


1. Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.

2. Scrape the bowl and add the cream cheese and beat until combine.

3. Add the sifted powdered sugar and vanilla and beat until smooth.


Fill Cupcakes

1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.

2. Fill each cavity with the cream cheese filling.

3. Replace each top.

CUPCAKE READY FOR FILLING

                                                             FILLING THE CUPCAKE

                                                             REPLACING THE TOP

Thick Caramel


1/2 cup butter

1 cup packed brown sugar

1/2 cup light corn syrup

6 ounces sweetened condensed milk

1 tablespoon heavy cream

1 teaspoon vanilla

1/2 teaspoon salt



1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.

2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.

3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.

4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.



Final Assembly

1. Using a small offset spatula, frost each cupcake with the caramel.

2. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.

3. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.

4. Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.

5. Top off each cupcake with a popsicle or craft stick to finish off the look.

                                                                FINAL PRODUCT!



* these are not my "own" recipes just incase you were wondering. I do not have time to come up with these all myself! LOL

IF YOU HAVE NEVER

Ok so if you have NEVER actually sat down and read the first 6 chapters of the book of DANIEL.....DO IT!! it's sooo awesome! b/c we grow up hearing all the bible stories but to read it now, and actually know the time period and what is going on it is sooo totally awesome!!! and even if you don't know the back ground of the time period it's still such a blessing to see how faithful God is, and the amazing ways he makes himself known, and the people he uses are the perfect example of a true faithful servant of God!! (puts all of us to shame big time!!!! LOL)

Been forever since i posted! almost a month...what the heck! Just totally swamped with homework literally, anyways..... this week my Uncle Tracy got to sing a 2 songs at National Quartet Convention, his first time since the heart attack!! He was overwhelmed with the love the crowd showed to him!!! Just ANOTHER example of HOW FAITHFUL GOD IS!!! He is a WALKING MIRACLE!! NO JOKE!! Continue to pray for him in his recovery! ps i was at their house last week and ate the best turkey burger ever!! i could get used to eating healthy like that!!! hahah.  Him and my aunt both are looking great!!!

I got a new puppy named Betsy and she's sweet as pie!! She's a 4th month old bassett hound! She's a hungry dog tho! When you have food it's like she in "i gotta get the food mode, i gotta get the food mode!" LOL she's such a turkey sometimes! haha

Okay cupcake for today!!  is for as the chilly weather start setting in....and the festivals begin!!

S'MORES CUPCAKE

2 and 1/4 cups of sugar PLUS 2 tablespoons more sugar
1 3/4 cups all-purpose flour

3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

1 1/2 cups graham cracker crumbs (from about 20 squares)

1/3 cup unsalted butter, melted

9 ounces bittersweet chocolate, finely chopped



Directions

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.



MARSHMELLOW FROSTING


8 large egg whites

2 cups sugar

1/2 teaspoon cream of tartar

2 teaspoons pure vanilla extract

Directions

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.


Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

A NEW CHAPTER

Gosh, so little time so much to do! but I am very thankful!! A new chapter of my life has just begun, I am a college student again! LOL, After never finishing my degree I am back in school taking 4 classes while still working full time! It's going to be a challenge but I am so excited (mostly excited to be done!! haha ) but I am so much more focused now than I was then, (thanks to God!) It just seems like tho the older I get the busier I get, work, church, school, husbands's softball! LOL, friends, family, going to the gym, being a wife, cooking dinner, working on the house....the list goes on and on, but I couldn't imagine what life would be like if i wasn't blessed with those things!

"Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God "- Phil 4:6

Ya know my mama always said that the older you get the faster time flies, and boy do i see what she means! I feel like it was just yestarday I took my christmas tree down and now it's almost time to put it up agian!!! hahah (AND I'M VERY EXCITED ABOUT THAT!) i'm so excited for fall too! It's the best time of the year in my opinion! Being all snug, watching football....kinda..;), going to craft festivals eating funnel cakes!! just wonderful!

Last night I had the oppurtunity to hang out with one of my 10th grade girls from Long Hollow, and we just went to the dollar store, then she came to my house and we made dinner and ate icecream and looked at puppies on the computer! LOL and it was so fun! I am so excited to be building relationships with these girls! and pray God uses me to make an impact on their lives! and help them see God has a plan for them and when things do not work out sometimes....maybe that's a God thing! and all apart of HIS PLAN! (oh if i'd only clung to that when I was in highschool! hahaha)

okay so i'm pretty much really really hungry and these cupcakes look amazing!!!

NUTELLA CUPCAKES

Nutella Frosted Cupcakes


10 tbsp butter, softened (THAT'S ALOT OF BUTTER!!!)

3/4 cup white sugar

3 large eggs, at room temperature

1/2 tsp vanilla

1 3/4 cups sifted all purpose flour

1/4 tsp salt

2 tsp baking powder

Nutella, 12 teaspoons. (1 teaspoon for each cupcakes)

Preheat oven to 325F. Line 12 muffin tins with paper liners.

Cream together butter and sugar until light and fluffy,about 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

Using an ice cream scoop or spoon , fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 heaping teaspoon of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.

Bake for 20 minutes or until a cake tester comes out clean.

Remove to a wire rack to cool completely.

Makes 12 delicious cupcakes.

IT'S BEEN A WHILE..........

A verse I loved yestarday in Lamentations, and for those of you who do not know, Lamentations is a book written by probaly Jeremiah from a stand point of being inside the captivity in the old testament. Lament means to cry or weep, be sorrowed. Jeremiah showed grief not for the people in captivity but for God, b/c it broke Gods heart how the people kept disobeying after he forgave and forgave over and over, he finally handed them over, bc they clearly thought their way was best. but of course we know he ways comes back to redeem us!! anyways.......even though this is old testament stuff this very much can apply to today!!! The sin in our own lives and in the the lives of others should break our heart for God, b/c he cares so much for us, but after a while of constant disobeying he will let you live how you want to and remove his hand from you! (i've sooo been there! and it's the scariest place ever to be!!, you either WAKE up after that happens or you keep going down the crooked path to destruction!) wow i get off on sooo many tangents!!! this verse sums it up.

ch 1 vs: 5- Her adversaries have become her masters, her enemies prosper; for the Lord has caused her grief b.c of the multitude of her transgression her children have gone into exile, captive before the foe.


and this VERSE I JUST LOVED!!!!!

Lamentations 3:22-28 (New International Version)


22 Because of the LORD's great love we are not consumed,
for his compassions never fail.
23 They are new every morning;
great is your faithfulness.
24 I say to myself, "The LORD is my portion;
therefore I will wait for him."
25 The LORD is good to those whose hope is in him,
to the one who seeks him;
26 it is good to wait quietly
for the salvation of the LORD.


OK LAST night, we (the bible study class im in on wednesday nights) had the oppurtunity to visit the womens shelter up in Gallatin and even though we were not there that long it was definitley an eye opening expierience! I mean most of us live in this "little bubble" of suburban life and it's like we honestly never consider the people, the women who literally have no where else to go other than a shelter!  Thank God for places like the shelters that really do help the people who need it.  It made me realize how much I take for granted! the stupid things that really don't even matter like shampoo, curtians, flooring!..........I mean...i catch myself all the time saying stuff like " I need new make up, or i need this or i need, that and I have been really trying to stop and say "no brittany you WANT those things".......b/c in reality we do not need half the stuff we really "want".......... makes me wanna give away all my stuff.......


speaking of stuff i want......i want a CUPCAKE!! HAHAH  THE CUPCAKE FOR TODAY IS.........kinda of end of summer tribute!!!

                               RAINBOW CUPCAKES!!!

1 white cake mix


2 eggs

1 C sour cream

1/2 C milk

1/3 C vegetable oil

5 GEL FOOD COLORS- You'll want gel food colors for this, not the little bottles of liquid. Gel color adds a ton of color with a small amount of dye. You can find gel colors at craft stores like Michaels and Roberts, and in the cake decorating isle of Walmart. If using red, make sure to get the one that says "No Taste"



Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.

Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color.

Use food coloring to color batter to desired intensity. I used a 1/4 t and they were very bright! You could easily make pastel rainbows using a little less.

To get a layered stripe like I used, you'll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won't spread on it's own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers.


Another tip is to use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For my 5 colors, it worked out perfectly with 2 t of each color in each cupcake. So I put in 2 t of blue in the bottom of each cupcake and spread it out with my finger. Then I put in 2 t of green on top of that, then yellow, etc.

Bake them according to the package directions, until a toothpick comes out dry. I love how you can see the rainbow through the papers. If you want blue on top, just reverse the order (duh, right?)


ps. I USED TO LOVE RAINBOW BRIGHT!! SHE WAS AWESOME!!!
 

C'MON ON JOIN IN!!!!

Ok so as most of you know this year i've been reading through the bible in chronilogical order (the best way to do it i think, b/c you see how everything is connected!!!) Well we currently just read about the captivity (where Babylon takes over Judah after being warned over and over to change their ways, and just surrender) anyways, well the COOLEST part to me about all this is there is a remnant of jews left over that the babylonians take as servants and GUESS WHAT???!!! from that small remnant of servents comes JESUS!!! Ya know that covenant that God made with Abraham, Isaac and Jacob!! Well he always stands on his word! it's all so fasincating to me!!! I love it!!!!!! and that's why i really wanna invite you to jump in!! OR jump in when we start the NEW testament in October!! Im in a class on wednesday nights and we follow a blog that one of the most awesome ladies in our church does, (she does like a recap everyday of what the reading was, she provided charts, timelines, maps! everything to help it easier to understand what's going on) the blog is readingthebible365in2010.wordpress.com just click on the schedule and decided when you wanna jump, in and like i said we start the New testament in October so it'd be a perfect time to jump in! anyway SOOOO C'Mon and Join in!!   I promise it is life changing and you start seeing God in a whole different way!! (sorry im going so overboard with my excitment i just can't help it!) It cranks my tractor as my Uncle would say!!!! (you can always come join our wednesday night class as well, it's at Long Hollow Hendersonville).


The Cupcake for today

So this is a cupcake i've been dreaming about all week and i can't wait to make it!!!! It would be perfect for breakfast! yes a cupcake for breakfast! perfectly normal in my world!! hahaha

                    BUTTERMILK PANCAKE CUPCAKES!!

Preheat oven to 350 degrees


Cupcakes2 C pancake mix

1/2 Teaspoon baking powder

1 egg, slightly beaten

1 C buttermilk or sour cream

1/4 C organic maple syrup

1 Tablespoon vanilla

2 teaspoons cinnamon


Maple Frosting

2 C powdered sugar

1 Teaspoon vanilla or orange flavoring

3 Tablespoons organic maple syrup (OR regular)

2 Tablespoons organic butter at room temp or regular

1 Tablespoon water

Bacon bits to sprinkle on top

In a large bowl, blend pancake mix, baking powder, egg, buttermilk, syrup, vanilla and cinnamon together until moistened.  In a small bowl, mix powdered sugar, vanilla, syrup and butter together into a thick, but spreadable frosting and set aside. You may need to thin with a little water if the frosting is not easy to spread.

After 10 minutes, spoon batter into cupcake liners and bake for 20 minutes at 350 degrees. When golden, pull from oven and let cool. While cupcakes are slightly warm, spoon the maple frosting on, sprinkle with bacon bits and serve.

A Verse I Really Enjoyed Yestarday

So just a verse that i really enjoyed yestarday. 

"They shall be my people and i will be their God and I will give them one heart and one way, that they may fear Me always, for their own good, and for the good of their children after them." Jeremiah 32:38-39

A song that has been in my head for the past several days is "Rejoice in the Lord Always, and agian i say, again i sayyyyyyyy REJOICE!!" hahah just pretend i'm singing it to you.....lol

I have really been fighting sleep the past couple days during the day! i promise if i laid down i'd be out in like 1 min!!! seriously.  Anyways the words can't describe how excited I am about getting to do a 10th girls small group.  I seriously already love them and i've only had small group twice!! We are going to have lots of fun and hopefully build strong bonds!! They all have such good hearts and it's so sweet to see that in young girls these days! :)


OKKKKKK cupcake time!!!!! This one would be good if you have kids! kind of an end of summer activity i guess. 

BUTTERFLY CUPCAKE or DRAGON FLY CUPCAKE (WHICHEVER)

You can use any colors you want to, just make some cupcakes of choice and use icing of choice, pretzels (obviously) for the wings, m and m for the head, licorish (spellcheck) for the antenas, and piped dots for the body color of choice (cut a small hole in corner of ziplock bag and pipe the dots on there). 

I would personally want to do  pink icing with white chocaolate pretzels for the wings and purple for the body! that'd be cuteeeeeee!!!

So much has been going on but we are BLESSED!

Wow! I haven't blogged in a couple days, so much has been going on this week, just haven't had the time. My Uncle had open heart surgery this week, and he's in recovery now, we are very thankful he even was able to have surgery, and made it thru ok.  We are so thankful to have had so many praying, there is definate power in prayer!!! and all Glory belongs to God! This whole thing has kinda been a wake up call to my family, we all need to eat better and take better care of our selves.  (as i have a cupcake blog! LOL)   You can go visit Caringbridge.org/visit/tracystuffle and see Tracy's(my uncle) info about everything that's happened, and updates and also read comments that have been posted (prayers from tons and tons of people!), it's amazing to see the love of Christ that so many people have shown to my family.  PLEASE pray for all families out there who are going thru things, espicially for the ones who don't know Christ! I can't imagine having to deal with everyday life without Jesus by my side, much less a big tragedy ect!!

Also, my next door neighbors who are elderly in their 80's, the husband passed away on thursday night! :( So pray for his wife b/c after the funeral is over I have feeling their kids will go and she will be left alone! I hope I can be a light for her!


Im sitting here with my sister and cousin Jared watching Zombieland and yes im thinking the same question as you are.....WHY???? hahhahahahah



ok so in honor of my Uncle having diabetes now and everything i decided to post a
SUGAR FREE CHOCOLATE CHOCOLATE CUPCAKE!!!

SUGAR-FREE CHOCOLATE CUPCAKES WITH SUGAR-FREE FROSTING
Although candy is a traditional Valentine's Day gift, sugar is not an aphrodisiac, so these sugar-free chocolate cupcakes really are a food of love. 

For the cupcakes:
1/2 cup unsweetened cocoa
1/2 cup boiling water
1-1/2 cups sifted cake flour (sift, then measure)
1 cup granulated Splenda (you can substitute Splenda for Baking, which is 50% sugar)
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (1-1/2 sticks) butter, at room temperature
2 large eggs, lightly beaten
1/4 cup whole milk
1 tsp pure vanilla extract

For the frosting:
2 oz unsweetened chocolate
1/3 cup heavy whipping cream
1/2 cup butter, softened
4 Tbsp Splenda (6 small packets)
1 tsp pure vanilla extract
1 tsp chocolate extract or strong prepared coffee

Preheat oven to 350°F. Line cupcake tin with paper liners.

In a small measuring cup, combine cocoa and boiling water. Whisk and blend until smooth, and set aside.

In the bowl of a stand mixer fitted with the paddle beater, combine flour, Splenda, baking soda and salt. Add butter and mix until the mixture is crumbly.

In a separate bowl, combine eggs, milk, cocoa mixture and vanilla. Add 1/3 of this wet mixture to the mixer bowl. Beat on low speed until every thing is combined, then increase to medium speed and beat for an additional 30 seconds. Scrape down the bowl, and add another 1/3 of the wet mixture to the mixer bowl. Repeat, until all of the wet mixture has been added and the batter is smooth.

Using an ice cream scoop with a release (called a "disher"), or a large spoon, scoop the batter into the cupcake tin.

Bake 18 minutes or until a toothpick inserted in the center comes out clean. The cupcakes will not be smooth on top, but that's okay. Remove the cupcakes from the pan onto a wire rack, and let them cool completely.

While the cupcakes are cooling, make the frosting:

In a glass measuring cup, heat the chocolate in the microwave in 30-second increments until it's almost completely melted (this took three 30-second zaps), then stir until it is smooth, and pour it into the bowl of a stand mixer to cool for a couple of minutes.

Using the whisk beater on your mixer, slowly whisk the cream into the cooled chocolate. Beat on medium speed and add the butter, Splenda, cocoa, vanilla and chocolate extract or coffee. Beat until smooth and fluffy, approximately 3 minutes.

If you want to spread the frosting with a palette knife, you can do it now. If you want to pipe it through a pastry bag (or in a zip-loc bag with one corner snipped off), fill your pastry bag. If it doesn't pipe easily, put the pastry bag into the refrigerator for 20-30 minutes so the icing can stiffen up a bit. (I found it easy to pipe right away, without chilling it.)

These cupcakes don't keep well, so serve them the same day you make them.

I COULDN'T RESIST!

So i couldn't resist posting this cupcake!!! seriously it looks so yummy!!! with a big ole glass of milk!!!

CHOCOLATE MOLTEN CUPCAKE

1/2 cup(s) (semisweet) chocolate chips


1/2 cup(s) (1 stick unsalted) butter or margarine

1/2 cup(s) (1 stick) unsalted butter or margarine

3 large eggs

3 large egg yolks

1 box(es) (22-and-1/2-oz.) brownie mix, with chocolate syrup pouch

1/2 cup(s) sprinkles, such as stars or confetti, optional

Preheat oven to 400°F. Grease 12 muffin cups (11/4″ x 23/4″) with butter or cooking spray. In a medium microwaveable bowl, microwave chocolate chips and butter, uncovered, on high, 45 to 60 seconds, or until they melt and mixture can be stirred smooth.



In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups halfway with brownie batter; top each with 1/2 tsp. sprinkles, if desired, then finish off with remaining brownie mixture.



Bake 11 to 14 minutes, or until edges are set. Do not overbake the centers should be soft. Cool 2 minutes in pan.



Loosen each cupcake with knife and invert onto heatproof tray or cookie sheet.

today...............

ok so in my reading for today, we are currently in Jeremiah, and God is constantly begging the people to repent and turn their hearts towards him and he will deliver them.  He's been doing this since the beginning! Giving second chances and thirds and fourths and so ons.  It's just so sad and i myself am very guilty!  IF God didn't love us, he would have wiped us off the face of the earth long before now. I mean if God tells us he will deliver us if we just turn to him, turn our lives completly over to him, i know he will. God doesn't lie!  our prayer should be that God reveal to us what we need to remove from our lives, it could be the what we would "rate" as the "smallest" sin, al sins are equal tho...and partial disobedience is full disobedience.  (but also this doesn't mean we aren't going to mess up! no one can be perfect, no one, only Jesus was the only spotless lamb, that's where Grace comes in and we are redeemed forgiven!) :) 

Sooo since it's been so hot out side i am going to change it up a little and todays recipe is

ICECREAM CUPCAKES! 

you can make this as one big cake or individual cupcakes. 

3 2/3 cups all-purpose flour
2 tsp. baking powder
1 1/4 tsp. salt
1 1/3 cups unsalted butter
2 1/3 cups sugar
5 eggs, lightly beaten
4 tsp. vanilla extract
1 1/3 cups milk
1 quart vanilla ice cream, softened

Have all the ingredients (except the ice cream) at room temperature.

Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a great cupcake pan; tap out excess flour.

Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla just until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pan, filling the wells to within 1/2 inch of the rim and spreading the batter so the sides are higher than the center. Bake until the cupcake halves begin to pull away from the sides of the pan and a toothpick inserted into the center of each half comes out clean, 70 to 80 minutes. Transfer the pan to a wire rack and let the cupcake cool in the pan for 15 minutes.

Gently tap the pan on the counter to loosen the cake. Set the rack over the cupcake, invert the pan onto the rack and lift off the pan. Let the cupcake cool completely, at least 2 hours. Reserve the cupcake top to decorate and enjoy on its own. Using a serrated knife, level the cupcake base by gently sawing off the domed portion.

Meanwhile, wash and dry the pan, and make sure it has cooled completely. Using a spatula, pack the ice cream into the well that forms the cupcake top. Freeze until firm, at least 2 hours.

Set the cupcake base, cut side up, on a plate. Remove the pan from the freezer and invert it onto a cutting board. Using a handheld kitchen torch, heat the exterior of the pan, moving the flame around the cupcake top in a slow, continuous motion, until the ice cream releases easily from the pan when the pan is tapped against the cutting board. Alternatively, dip the pan into a bowl of warm water to loosen the ice cream. Remove the pan from the water, invert a plate on top of the pan and flip the pan onto the plate, releasing the ice cream onto the plate.

Using a large, flat spatula, transfer the ice cream top onto the cupcake base. Freeze until the ice cream has hardened and is fused onto the cake, about 1 hour. Remove the cake from the freezer and decorate as desired. Serves 12.