Monday, March 25, 2013

Rum and Coke Gummies

This is for the adults (21+) who are really kids at heart.

The classic gummy colas are one of the candies that screams childhood, summer vacation and instantly brings back memories of VH1 music videos and MTV shows with drunken bikini clad girls and (equally drunk) boys with spiked bleached hair (oh late 90's/early 2000's... I miss you sooooo)

Sorry, distracted.

These gummies are a great mashup of childhood slamming into adulthood and it couldn't be any easier

Rum and Coke Gummies

1 bag Haribo gummy cola
1 pint of rum

In a large container, 9x 13 would be best, arrange gummies in a single layer.  Pour rum over gummies until completely submerged. (Depending on size of container, amount of gummies the amount of rum you need will vary)  

Let soak for 3-5 days and enjoy!

(**Gummies will swell as they soak up the rum**)

(I'd say these are perfect for Spring Break or a summer trip at the beach!)

(ALWAYS drink responsibly!)


Monday, March 18, 2013

Easter Cupcake Toppers

These are the cupcakes that make me the most proud!

I made them for Easter 2012 and I actually drew a picture outline of my idea!  
Talk about taking baking seriously!

Since my brother, sister-in-law and I all live in Chicago, my parents come to us to celebrate.  However, since we are no... old.. and there is a 6hr trip involved, we no longer get Easter baskets.  These cupcakes were the perfect compromise (and I don't think anyone realized the baskets were missing!!!!)

These cupcakes can be, easily, copied and I will  make them again in the future.

Cupcakes: I used a yellow mix from Elinor Kilvan's book: Cupcakes! (but you could use a box mix!)

Frosting: I did a vanilla cream cheese frosting because it is less sweet than butter cream.  

Bake the cupcakes and let the cupcakes cool COMPLETELY before frosting.  Refrigerate cupcakes for an hour or so to allow frosting to firm up.  This will make the decorating process much easier.

With a toothpick make a small hole in the cupcake and lightly push the Twizzler into the cupcake (only about a quarter of the way down) and then repeat on the other side.  It should look like a handle to a basket.  

Next, sprinkle colored sprinkles to the frosting.  

Add a couple of jelly beans (I used JellyBellies!) and add a chocolate egg (I had mini Resee's eggs and mini Cadbury eggs) 

And voila..  a perfect Easter Basket Cupcake


Sunday, March 3, 2013

Pumpkin Chocolate Chips Pancakes

I have a problem.

A pancake problem.

I LOVE pancakes.

I love to add fun things to my pancakes, like bananas, Nutella, peanutbutter, blueberries, and chocolate.

And I never top with maple syrup.  

I typically opt for peanutbutter or Nutella or even jelly. 

And fresh whipped cream. 

My recipe is simple enough
(Bisquick with unmeasured add ins)

And while this is delicious, sometimes you want to up the ante. 

And that's what I did here.

Pumpkin Chocolate Chip Pancakes
(makes about 12 pancakes)

1 cup all-purpose flour
1 1/2 tablespoons light or dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 ground cloves
1/8 ground ginger
1 cup buttermilk, shaken
1 egg
1/4 cup pumpkin puree
1/2 tablespoons of butter, melted and cooled slightly
1/2 cup chocolate chips

In a medium bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, and spices.  In a measuring cup measure out the buttermilk. Add the egg and lightly beat. Next, mix in the pumpkin puree until completely blended. Pour in the slightly cooled melted butter and mix some more.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. The batter should be a little lumpy.

Heat up your griddle (spray with nonstick spray OR melt a little butter on it) then pour batter on the warm griddle. (I use either a ¼ measuring cup OR a laddle to make even pancakes). 
Top each pancake with desired amount of chocolate chips.

Cook until small bubbles form on the surface of the pancake and then flip. Cook on opposite side for about 40 seconds, or until golden brown.