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| Had a catering job for a baby shower and did a really fun cupcake, I posted a recipe for high top cupcakes awhile back but with everything else I had to make it just wasn't going to happen so what I did was dip the cupcake top after it was cooled with melted chocolate (Ghirardelli candy making and dipping bar, got it at Sams club but you can get any melting chocolate) and then added this recipe for the best frosting ever..kinda tricky frosting but so worth it..I used blue coloring paste, tip: just add a tiny bit, like the end of a toothpick as its a strong color, I wanted them baby blue and ended up with this color, they looked okay but darker then I wanted..The cupcake recipe I used is simple and so moist and yummy another tip: take them out about a min. early and they will be moister, when you check with a toothpick to check if its done, it should come out with moist crumbs, not completely clean, that means its still slightly under cooked..okay have I totally lost you?? its really a trail and error, but they are still moist if you keep them in for the allotted time, I just don't like when the bottom gets too dark..Good luck..The brown sugar cupcakes were just "okay" not worth sharing the recipe. Moist Chocolate Cake 1 box of chocolate cake mix 1 (4 serving) instant chocolate pudding 4 eggs 1/2 oil 1 cup water Just follow the directions on box, you can use any flavor cake mix and pudding makes 24 cupcakes I put a tiny red candy ball on top, I used Mary Englebright candy balls, I got from Micheal's craft store |
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| Next: Stuffed Mushrooms This is the best recipe I have ever found and it got rave reviews, super good, put it on your list for holiday parties.. I wouldn't lead you astray.. Stuffed Mushrooms 24 ounces, White Button Mushrooms ⅓ pounds Hot Pork Sausage ½ whole Medium Onion, Finely Diced 4 cloves Garlic, Finely Minced 8 ounces, Cream Cheese 1 whole Egg Yolk ¾ cups Parmesan Cheese, Grated ⅓ cups Dry White Wine Salt And Pepper (to Taste)Directions: Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool. In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you're feeling fancy. |
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| These are the famous cucumber sandwiches..found here..another favorite, Cassie said she could live on them forever..another one I get asked to make all the time. |
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| Caesar Salad from Costco, already bagged and the BEST one I have ever had..Don't have a Costco card? find someone who does and have them buy you one..very responsibly priced $3.99 per bag with everything included. Hope you enjoy these recipes as much as everyone else did |
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