Happy New Year!

I was hoping to have some fab New Year's cupcakes on here, but unfortunately, I haven't had time to make any. I do have some new recipes I am really anxious to try and share. Until then, here are a few posts I think you might like.

I have been wanting to make these for soooooo long! Sweet and salty....it just doesn't get any better! Wait, a sweet and salty cupcake....maybe?

Do you need a good laugh? Check out this post my friend Jamie did on her family's worst pics. It is seriously funny and guaranteed to make you laugh!

How cute is this checkerboard and this headband? I've been wanting to make both of these, but never have quite enough time (or all of the supplies...oh, how I miss Michaels!).

Looking for a great mac 'n cheese recipe? Look no further!

Here's wishing everyone a happy and healthy New Year! No matter how crazy and hectic the year may get, try to remember to stop and smell the roses...or in this case, poinsettias!

Mini Candy Jars

Ever since I was a little girl, I have always enjoyed making little gifts for people. Nothing fancy or expensive, just simple and sweet. Mostly, I made them for my great grandmas and great aunts. My mom was always helpful and supportive when it came to me wanting to make something. Now as an adult, I have found that I still enjoy doing this....only now, with my children. Last year, we made these hot cocoa cones. They were a lot of fun and super easy to make. This year, we decided to make these little candy jars with recycled baby food jars (*Never throw out baby food jars. They can be used for so many things!). I think they turned out pretty cute. :)

You will need:

baby food jars with lids (any size)

spray paint (your color choice)

kids paint (Crayola makes a great paints)

paintbrush (fine tip works best)

ribbon/rafia

candy

First, spray paint your lids. Depending on the color, you may need another coat. While the lids are drying, get your kiddos ready to paint. We started with the snowman and used their fingertips for the body. While that was drying, we moved on to something else. My daughter chose a wreath and Christmas tree and my son chose hot cocoa with marshmallows (I like his thinking!). The only thing I really helped them with were the snowmen. When all was finished, we added little white dots for snow. When the jars were finished drying, we added the candy, put the lid on and added a little bow...voila! A cute little Christmas jar filled with your favorite holiday candy.

My daughter really enjoyed this activity. It definitely involved patience. My son started out great, but towards the end was ready to be finished. I always love seeing their paintings and drawings. There is just something about kid artwork that makes my heart happy. It is just so sweet and full of life. I love it!

Red Velvet Cupcakes

Up until the other day, I had never made red velvet cupcakes. I tried one once and wasn't too crazy about it. However, when I came across this recipe for white chocolate peppermint cream cheese frosting, this was the cupcake that accompanied it...so, I decided that it was time to give red velvet cupcakes another chance. And, I'm so glad I did! They were delicious and oh, so pretty! Perfect for the holidays!! On top of that, they were very easy to make. So, grab your baking partner (my 7 year old daughter fit the job description) and get started.

Red Velvet Cupcakes (Recipe from Anne Byrn)

1 box plain German chocolate cake mix

1 package (3.4 oz) instant vanilla pudding mix

1 cup sour cream (you can use light if you so desire)

1/2 cup water

1/2 cup vegetable oil

1 bottle (1 oz) red food coloring

3 large eggs
1 cup miniature chocolate chips

1. Preheat oven to 350 degrees. Line cupcake pan with liners.

2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend on low for 30 seconds and then increase to medium speed and mix for an additional 4-5 minutes, scraping down sides of bowl as necessary. Fold in chocolate chips. Your batter should be a beautiful red color. Spoon 1/3 cup batter into each cup, filling it 3/4 of the way full. You will get between 22-24 cupcakes. Place the pan in oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

3. Remove pan from oven and allow to cool on wire rack for 5 minutes. Carefully remove cupcakes from pan and allow to cool completely before frosting.

White Chocolate Peppermint Cream Cheese Frosting

6 ounces white chocolate, coarsely chopped

4 ounces cream cheese, softened

4 tablespoons (1/2 stick) butter, softened

1 teaspoon peppermint extract

2 to 2 1/2 cups confectioners sugar, sifted

Candy canes (optional)

1. Place the white chocolate in a small glass bowl in the microwave oven on high for one minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Add the melted white chocolate and blend on low speed until just combined, about 30 seconds. Add the peppermint extract and 2 cups of the confectioners sugar and blend on low speed until the sugar is incorporated, 30 seconds more. Increase mixer speed to medium and mix an additional minute or until frosting is fluffy (adding 1/2 cup more sugar if needed).

3. Frost cupcakes as desired. I decided to add chopped candy cane to the frosting before I frosted the cupcakes. It added a nice touch to the cupcakes and I liked the crunch effect when biting into the cupcake.

**If you are piping the frosting on the cupcakes I recommend doubling this recipe. I did not have enough frosting for all 24 of my cupcakes. You use more frosting when piping versus using a spatula. I also wish I would have had extra white chocolate to put chocolate shavings on the top. You really can do all sorts of fun combinations with this cupcakes. My daughter liked putting the candy canes right on top. I used Wilton tip 2A for piping these cupcakes.

Whole Wheat Blueberry Muffins

We are experiencing our first real snowfall this morning and it is quite lovely. There is something very peaceful about watching the snow fall, especially when inside, enjoying a hot cup of coffee and a warm blueberry muffin. Now that winter apppears to be here, I have been making fresh muffins in the morning. It seems to be the perfect way to start our day, especially when it's freezing cold outside. I discovered this recipe just the other day and cannot get enough of these muffins! They are packed with nutrients and incredibly good to eat...not to mention very simple to make. I hope you are warm and cozy wherever you are!

Whole Wheat Blueberry Muffins (recipe source)

2 tablespoons packed brown sugar
1/4 teaspoon cinnamon
3/4 cup skim milk

1/4 cup vegetable oil

1/4 cup honey

1 egg

1 cup all purpose flour

1 cup whole wheat flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup frozen organic blueberries - do not thaw! (I use Cascadian Farms...they are delicious!)

1. Heat oven to 400 degrees. Spray 12 regular sized muffin cups with cooking spray, or place paper baking cup in each muffin cup. Mix brown sugar and cinnamon. Set aside.

2. In large bowl, beat milk, oil, honey and egg with a spoon. Stir in flours, baking powder, and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.

3. Divide batter evenly into muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

Peanut Butter Pumpkin Cupcakes

This recipe is actually for pumpkin bread, but I decided to try it as a cupcake recipe and much to my surprise they turned out great! The cupcakes tasted exactly like the bread always does...very moist and delicious!

I got this recipe from a military friend years ago and it has become one of those recipes that I make every year. I usually make it in the fall (but in mini loaf pans). I keep a few loaves for myself and give the rest away to neighbors and friends (the mini loaves make great gifts). Because I love cupcakes like I do, it was fun to change this recipe up and get to enjoy a cupcake version of my favorite pumpkin bread. However you decide to make it (either as a mini loaf or a cupcake), you really can't go wrong. I hope you enjoy it as much as I do!

Peanut Butter Pumpkin Cupcakes
3 1/2 cups flour

3 cups sugar

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

2 cups canned pumpkin

1 cup olive oil

2/3 cup water

4 eggs, beaten

12 oz pkg Reese's peanut butter chips

Heat oven to 350 degrees. Prepare cupcake pan with liners (grease mini loaf pans, if using these). Mix all ingredients together, blending well after each addition. Pour mix into prepared cupcake pan (or mini loaf pans) filling 2/3 full. Bake 25-35 minutes (or until toothpick inserted in the center comes out clean). Bake an additional 10 minutes if using the mini loaf pans. Makes 36 cupcakes or several mini loaves. Allow to cool completely before enjoying!

Caramel Apple Cupcakes

These cupcakes are perfect for this time of year! They are super easy to make and beyond delicious! They are so moist and flavorful. They really do taste like caramel apples, but are so much easier to eat. If you aren't a fan of caramel, simply omit the last step. These cupcakes are so yummy on their own, they don't need a topping. The nice thing about this recipe is that you probably already have everything you need (minus the caramels) in your kitchen/pantry. This recipe only makes 12 cupcakes...perfect for a snack, playgroup, entertaining, or just because you're craving something sweet. I will most certianly be making more of these.

Caramel Apple Cupcakes (recipe from Rachel Ray magazine)

1 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 eggs, at room temperature

1/2 cup packed light brown sugar

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

2 rome apples (about 1 pound), peeled and shredded (I used whatever red apples I had on hand and I shredded them with my cheese grater)

1 1/2 cups chewy caramel candies

1 tablespoon heavy cream

1. Arrange a rack in the upper third of the oven and preheat to 350 degrees. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.

2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.

3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes. You could also use a double broiler to melt the caramels.

Dirt Cupcakes

These are probably the messiest, yummiest cupcakes I have made to date. I am not usually a big fan of chocolate cupcakes, but these were tasty! I think it was the combination of frosting, Oreos, and chocolate chips. My kids loved them too! I'm pretty sure these are their new favorite cupcake. I will warn you that these are messy to make and eat, but that's part of the fun, right? This particular cupcake is also a fun one for kids to make. There is nothing pretty or fancy about it. Nothing needs to look perfect or neat. Kids can basically decorate the entire cupcake by themselves. Okay, maybe a little help from you, but not much. And what kid doesn't like to play in dirt, especially dirt they can eat?

Dirt Cupcakes (Adapted from Cupcakes, Cookies and Cakes by Tracy Maurer)

Box of Triple Chocolate Fudge Cake Mix (or any type of chocolate cake mix)

Bake cupcakes per directions on box (refer back to this post on baking the perfect cupcake)

While cupcakes are baking you can start working on the "dirt" and "worms."

Here's what you need:

2 cups of crushed Oreo crumbs

1 cup of mini chocolate chips

Chewy worm candy

To make crumbs, put a few Oreos in a plastic zipper freeze bag. Use a rolling pin to break the cookies into small bits. Mix cookie crumbs and chocolate chips in a small bowl. Set aside for later. For the worms, you can cut them to desired length. Set aside and prepare frosting.

"Perfectly Chocolate" Chocolate Frosting

Recipe from the back of the Hershey's Unsweetened Cocoa box...ridiculously yummy and easy!

1 stick butter

2/3 cup Hershey's Unsweetened Cocoa

3 cups powdered sugar

1/3 cup milk

1 tsp vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.

To assemble your dirt cupcakes:

Spread frosting on the top of each cupcake. Sprinkle the cookie crumb mixutre on the frosting and pat into place. Place worms on the cupcake as desired. Eat and enjoy!