Tea Party Tuesday in Disney World!

     Happy Tea Party Tuesday!! 

    I will not be joining the Tea fun this week because
    we are on our SURPRISE trip to Disney World.





    To read the FUN Surprise Post Click HERE!! 

    I will share something from my "to do" list that I found on Pinterest!






    Original idea here!


    For each teacup, you’ll need:
    • Cup-style wafer ice cream cone

    • Round sugar or shortbread cookie

    • Decorator’s icing

    • 2 gummy rings candies

    • Assorted candies, popcorn, or trail mix to fill the teacup

    Instructions:
    1. Use a serrated knife to carefully cut the cup portion of the ice cream cone from the handle (an adult’s job). Discard the handle and set the cup aside for now.
    2. Place a gummy ring candy on the center of the cookie, using decorator’s icing to “glue” it in place.
    3. Set the ice cream cone cup on top of the gummy ring. Again, use a thin line of decorator’s icing to hold the cone in place, if needed.
    4. For a teacup handle, slice the second gummy ring in half. Gently press the cut ends of one of the candy halves against the cone to stick the handle in place.
    5. Fill the cup with a few candies or other snacks, and it’s teatime!


    Please enjoy your tea today and link up! 
    Please visit some of the other blogs linked up and show some LOVE!

    I will come visit for tea when I get back and 
    look forward to what you bring!




Shhhh It's a SURPRISE....We are Going to Disney World!

Tea Party Tuesday ~ A Special Tea Party!

Bonfire S'more Cupcakes



    Still relaxing up north...

    Enjoying some s'mores by the bonfire.

     Or how about your s'more on a bonfire on a cupcake!




    Listening to stories about my terrible 80's hair.

    And savoring every deep belly laugh that 
    comes out of my sweetie, Sophia Rose. 



    Good times....good times. 

    Bonfire Cupcakes
     (Betty Crocker Best Desserts 2011)

    (For printable recipe click here!) 

    Ingredients for 24 cupcakes:
    • 2 cups all-purpose flour

    • 1 1/4 teaspoons baking soda

    • 1 teaspoon salt

    • 1/4 teaspoon baking powder

    • 1 cup water, hot

    • 2/3 cup unsweetened baking cocoa

    • 3/4 cup shortening

    • 1 1/2 cups sugar

    • 2 eggs

    • 1 teaspoon vanilla

    • 20 individually wrapped red cinnamon hard candy disks (from 7-oz bag), unwrapped

    • 20 individually wrapped yellow butterscotch hard candy disks (from 7-oz bag), unwrapped

    • 60 pretzel sticks, broken in half

    • 48 miniature marshmallows, toasted, if desired

    • 24 toothpicks

    • 7 ounces marshmallow creme

    • 1 cup butter or margarine, softened

    • 2 cups powdered sugar

    • 1/8 teaspoon lemon-yellow gel food color

    Cupcakes: 
    1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
       

    2. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
       

    3. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1⁄4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
      On low speed, alternately add flour mixture, about 1⁄3 of mixture at a time, and cocoa mixture, about 1⁄2 at a time, beating just until blended.
       

    4. Divide batter evenly among muffin cups, filling each about 2⁄3 full.
       

    5. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.

    Icing: 
    1. Line 15 × 10 × 1-inch pan with foil; spray foil with cooking spray. Place unwrapped cinnamon and butterscotch candies in freezer plastic bag; with hammer or meat mallet, finely crush candies. Pour crushed candies into foil lined pan; spread in thin layer. Bake at 350°F 6 to 8 minutes or until completely melted. Cool completely before handling.
       

    2. Remove lid and foil seal from jar of marshmallow creme. Microwave uncovered on High 15 to 20 seconds to soften. In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar until smooth. Tint frosting with yellow food color. Frost cupcakes.
       

    3. On each cupcake, arrange 5 pretzel pieces to look like logs of campfire. Break cooled sheets of melted candies into pointed shards. Insert candy pieces in tops of cupcakes around pretzels to look like flames.
       

    4. Place 2 marshmallows on one end of each toothpick. Insert other end of toothpick into each cupcake.

    SO SO SO CUTE!!!

    Linking up to several great parties that can be found HERE including these:
    Lark's Country Heart  
    Ginger Snap Crafts 
    Lil' Luna 
    Confessions of a SAHM 
    THURSDAY Sweet Treats Thursday Sweets This Week  Thursday Show Your Stuff House of Hepworths Brambleberry Cottage Tablescape Thursday  FRIDAY: Tidy Mom Inspiration Friday Feathered Nest Friday Sweet Tooth Friday Show and Tell Friday It's a Hodgepodge Friday Weekend Wrap Up Flaunt it Friday  Bacon Time Friday Blog Party Sassy Sites Friday Fun  Fridays Unfolded Food on Fridays Friday Flair Foodie Friday
    Sweets for a Saturday 
    So Sweet Sundays! 
    This Chick Cooks! 
    Sundae Scoop 

Tea Party Tuesday - Miracle Makeover and Cabin Cookies

Peanut Butter Pie in Memory of Mike Perillo

    Peanut Butter Pie for Mikey.




    I did not make this pie. 
    I bought it.

    I spent extra time with my family instead of baking from scratch.

    Time.

    It goes so quickly...in a flash life can change. 

    Take the TIME to tell the people who matter you love them.

    It is amazing to see how the blogging community has come together to support Jennifer Perillo and her family during this time of loss.

    I am so proud to be a part of this community.

    To the Perillo's, you are in our thoughts and prayers.



    A long life may not be good enough, 
    but a good life is long enough.
    ~ B. Franklin 

    Sharing this tribute with
     Beverly at Pink Saturday

A Banana Split Cupcake!!


    Ever have one of those days?  

    Me tooooooooooooo!

    Want to share a Banana Split?




    Cupcake Style of course!


    For you Trivia Buffs....I LOVE me some TRIVIA!

    One of the most popular desserts in America, the Banana Split 
    was invented by David Evans Strickler, a 23-year-old apprentice pharmacist at 
    Tassel Pharmacy in Latrobe, Pennsylvania in 1904. 

    Strickler created his Banana Split with three scoops of ice cream (vanilla, chocolate and strawberry) on a halved banana topped off with chocolate, marshmallow, nuts, whipped cream, and a cherry (he also commissioned a local glass company to create a long, narrow dish to accommodate a banana).




    The price for the Banana Split triple sundae was 10 cents, twice the price of other sundaes, but it immediately became popular with students of Saint Vincent College.

      News of the sundae spread regionally and Strickler eventually bought 
    the pharmacy, renaming it Strickler’s Pharmacy.
     
    Wilmington, Ohio also claims their city as the birthplace of the Banana Split. In 1907, restaurant owner Ernest Hazard staged an employee contest to create a new sundae to attract students from nearby Wilmington College.

      Employee creativity was low and Hazard ended up splitting a 
    banana lengthwise and piling ice cream on top with whipped cream, 
    sliced strawberries, crushed nuts, shaved chocolate, and a maraschino cherry.



      Wilmington celebrates Hazard’s concoction every June with a 
    Banana Split Festival.

    Much credit for the national popularity of the Banana Split goes to Walgreen’s drug stores.  Founder Charles Rudolph Walgreen adopted the Banana Split as the chain’s signature dessert in the late 1920’s.

     
    Traditional Banana Split Recipe:
    1/2 cup scoop vanilla ice cream
    1/2 cup scoop chocolate ice cream
    1/2 cup scoop strawberry ice cream
    1 large ripe banana
    2 tablespoons chocolate syrup (or Hot Fudge)
    2 tablespoons strawberry ice cream topping (or fresh strawberries)
    2 tablespoons crushed pineapple
    2 tablespoons wet walnut ice cream topping
    whipped cream
    cherries





    Cupcake Banana Split
    1. One Cupcake
    2. Brown, Ivory and Pink Frosting
    3. A marshmallow shaped like a banana...yes, I have those (don't ask) or use yellow fondant shaped into a lovely banana-like shape
    4. Mini Red Gobstopper
    5. Tiny bit of green fondant
    6. Sprinkles 

    Instructions:
     1. Frost Cupcake
    2. Place "Banana" on Frosting
    3. Pipe frosting colors on to resemble ice cream scoops
    4. Add sprinkles
    5. Add red "cherry"
    6. Attach green stem with dab of corn syrup
    7. Sit back and admire your creation 




A Toast to Tea Party Tuesday and Friends!!

Subscribe to: Posts (Atom)

Total Pageviews