We had corn on the cob as part of Bob’s Father’s Day dinner yesterday and I tried out this trick I’d heard about and it made amazing corn on the cob! All you do is add 1 cup milk and 1 stick of butter to the boiling water before you add the corn. Let the butter melt (cutting it into smaller pieces will help it melt faster) before adding the corn in, then just cook as usual for about 5 minutes or so. You won’t even need to butter the corn before you eat it! You can thank me later! Happy Summer everyone!
My nephew Wyett married his fiance Kelli yesterday and Kelli asked if I would make the cake for them, I happily said yes and here it is. She wanted a red velvet naked cake with cream cheese frosting. You can find the recipe I used for the cake here and you can find the recipe for the frosting below. My sister in law Laurie helped put the flowers on the cake and I think it came out really cute. Congrats to Wyett and Kelli!
The Best Cream Cheese Frosting Ever
8 ounces cream cheese, softened
4 cups powdered sugar
2 – 4 tablespoons heavy whipping cream
1 teaspoon vanilla, I used clear vanilla to keep the frosting as white as possible
Beat all ingredients on low. Start with 2 tablespoons whipping cream and add as much as needed to achieve desired frosting consistency.
recipe from Gluten Free Gigi
Bunco at my house last night so I made this deliciousness for the treat! Here’s a look at the waffles without all the toppings:
Delicious either way and easy to make too.
1/2 cup flour
1/2 cup cocoa
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
10 tablespoons melted butter, cooled
2 teaspoons vanilla
1/4 cup water
2/3 cup mini chocolate chips
toppings as desired (Here’s what I had available – ice cream, homemade whipped cream, chocolate and caramel ice cream toppings, strawberries and raspberries, Nutella and Trader Joes Cookie Butters)
1 Preheat Belgian waffle iron to about setting 3 1/2 – 4.
2 Whisk together flour, cocoa, sugar, baking powder and salt.
3 Beat eggs, vanilla and water together then stir into dry ingredients then quickly mix in melted butter. Stir in chocolate chips.
4 Spray waffle iron with cooking spray. Pour batter into waffle iron and cook for 3 – 4 minutes until done. Let waffles cool on wire racks.
recipe from “A Spicy Perspective”
Easter is tomorrow, are you ready?
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon baking powder
pinch of salt
1 tablespoon butter, melted
3 tablespoons cocoa
1 cup powdered sugar
1 teaspoon vanilla
2 – 3 tablespoons hot water
Cadbury Mini Eggs, about 30 depending on size of cookies
1 For cookies, heat oven to 350.
2 Beat together butter and sugar until creamy then add egg and vanilla and mix well. Add flour, baking soda and salt and mix until well blended.
3 Roll or scoop dough into 1 tablespoon size balls, place on ungreased cookie sheets and bake for 10 – 11 minutes.
4 Remove from oven and immediately press thumb into top of each cookie.
5 Remove from cookie sheets and let cool completely.
6 For frosting, stir together all ingredients. You want the frosting to be on the thick side so add more sugar or water as needed. Spoon frosting into thumbprints on cookies and top with a Cadbury Mini Egg.
recipe from Six Sisters’ Stuff
I like this recipe because you make them in a mini muffin pan so the bird’s nests come out little and cute!
3/4 cup butterscotch chips
1/2 cup creamy peanut butter
2 cups chow mein noodles
1/4 cup chocolate Easter eggs
1 Melt butterscotch chips with peanut butter over low heat, stir until melted and well combined.
2 Add chow mein noodles to mixture and stir to combine.
3 Place 1 tablespoon of the mixture into each compartment of a mini muffin pan and top with a couple of chocolate eggs. Place in fridge or freezer until set then remove carefully from pan.
recipe from Ahead of Thyme
Here is a really simple and really cute Easter basket idea. I got these Easter cookie cutters at the dollar store, there were 6 of them in the pack for a buck then all you need are some candy melts and sprinkles, easy peasy! And wouldn’t they look adorable in an Easter basket?
1 bag Wilton candy melts, your choice of color
1 Place cookie cutters on a cookie sheet lined with wax paper.
2 Melt candy melts according to package directions.
3 With one hand, press the cookie cutter down firmly on the tray while filling with melted candy melts with other hand. Top melted chocolate with sprinkles while still holding down with your other hand. Now put a glass or bowl or something heavy enough to press down on cookie cutter carefully over the top of cookie cutter to keep chocolate from seeping out under edges of cookie cutter. Repeat with remaining cookie cutters.
4 Place in fridge or freezer until firm.
5 Carefully peel chocolate filled cookie cutters off wax paper.
I’ve been putting some missionary packages together and needed some treats that would travel well so I decided to make these little yummies and turn them into Easter treats with a pastel candy corn on top. PS They are easy and delicious!
1/2 cup mini chocolate chips
16 oz vanilla Candy Melts or Almond Bark
15 oz creamy peanut butter
2 cups Rice Krispies
1 1/2 cup mini marshmallows
1 Line cookie sheets with parchment paper.
2 Melt candy melts according to package directions in a large bowl.
3 Add peanut butter to melted chocolate and stir until smooth. Add Rice Krispies then marshmallows and stir until well combined. Add chocolate chips and stir.
4 Using a 2 tablespoon scoop, scoop treats onto cookie sheets and allow to cool until set or you can put them in the fridge or freezer until set.
recipe from The Slow Roasted Italian