Thursday, November 20, 2008

Baby Shower cupcake bites

Start with one chocolate cake...
Cake mix is fine....
Crumb it up once it's completely cooled.....

Add one container of frosting - this was yummy... the little chocolate chips in it were soooo good for the texture. Chill...

Roll into balls.......

Use White chocolate candy melts and your handy dandy peanut butter cup mold... put the chocolate in the bottom and put a cake ball in it and stick in freezer.

Once chilled... dip into various pastel tops... I used a cut in half jelly bean for the top... and just little round sprinkles for them.

The pink jelly beans were for the chocolate ones...

As you can see from the platter there were some with a cream jelly bean on top... I'll blog about those with the next post.

Oh... and the cupcake in the middle was purchased at the bakery... after making so many cupcakes... LOL I couldn't begin to make one that was a regular cupcake. And I certainly don't have the frosting skills to turn out one of those roses! But doesn't it match wonderfully?

Tuesday, November 11, 2008

Pumpkin Trifle

So my super secret pumpkin trifle... is yummy.

First up... cake.

Make 1 pkg spice cake according to directions, only cut back a little on the oil and water. Because you're going to add 1/2 a 15 oz can of pumpkin puree to it.

Bake according to directions and cut part of it into cubes once cooled.

Second.... it's a little washed out in this picture but the mixture in the measuring cup is our pumpkin mousse....

1/2 of a 15 oz can of pumpkin puree... (admit it... you were wondering what we were going to do with the other 1/2 of the can. ... )
1 1 oz pkg sugar free butterscotch pudding mix
1 C milk or half ~n~ half
3 tsp pumpkin pie spice.
1/2 of an 8oz container of cool whip.
Mix your choice of milk with the pudding mix and chill for 5 minutes. When thickened, stir with wire whisk to work out any lumps. Stir in pumpkin and spice. Once mixed, fold in the cool whip. Chill until ready to assemble.
To assemble....
start with a layer of cake cubes... top with pumpkin mousse and a layer of cool whip. Top with some sliced almonds or chopped pecans.
Repeat as often as your bowl... trifle dish.... crystal ice bucket from your grandma... will allow.

And.... Enjoy!

Monday, November 3, 2008

So I made some yummy cookies.... low carb cookies.... Pumpkin cookies.

And here's the recipe...
Pumpkin Cookies
1 ½ C low carb baking mix
½ tsp salt
½ tsp baking soda
½ tsp baking powder
2 TBSP cinnamon
1 tsp ground ginger
½ tsp ground fresh nutmeg
1 tsp pumpkin pie spice
½ C splenda
½ C splenda brown sugar mix
½ C canola oil
1 ½ cup pumpkin
1 egg
1 tsp vanilla extract

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.
In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart.Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan. They will look more like mini cakes then cookies, so don’t panic about that.

So they're just yummy! Even with being low carb.
The original recipe is for them as whoopie pies... with a cream filling. But... I have discovered a much more lovely use for them.
Start by cutting them in half.... because mine are a little thick. LOL

And then.....

Because a very lovely person sent you some Sugar Free Caramel sauce from Harry and David... and it's a lovely thick Caramel.... oooh so yummy!
Place a teaspoon of caramel sauce on the cookie and put the top back on it......
OOOOOH yum....
Pssst! They're even better chilled.....