Individual Strawberry Shortcakes

I made these for dessert for Father's Day. Here is the recipe.

Ingredients

24 cupcakes (any flavor)
2 cups heavy whipping cream, whipped
8 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 pint strawberries

1. Bake and cool the cupcakes.
2. Mix together the cream cheese, sugar and vanilla. Make sure there are no lumps.
3. Fold in the whipped cream.
4. Chill the whipped cream for 15mins before using.
5. While the whipped cream chills, cut the strawberries into small pieces.
6. Cut a cupcake into 4 pieces and place on a plate.
7. Top with desired amount of strawberries and whipped cream.
8. Repeat steps 6 & 7 for each shortcake,

Plain cupcakes can be stored at room temperature.
Shortcakes taste best when they are prepared at needed. I would no recommend adding whipped cream and strawberries ahead of time.
I used yellow cake mix since my dad prefers that flavor.

Tips & Tricks for Popsicle Brownies

Here's a recipe I found on Pintrest and made for a cookout. During my baking process I wrote down some tips and tricks to share so you have an easier time making them than I did.

Getting started tips

1. One batch only makes 12 popsicles so if you want more you need to make to boxes of brownies.
2. If you make 2 batches you will need 3 bags of candy melts.
3. Lining the pan with foil works great! If you don't have nonstick foil make sure you spray the foil with Pam cooking spray.
4. To cut the brownies lift the foil from the pan and then cut the brownies
5. Cut the brownies horizontally first then cut them into 6 vertical columns.


Decorating
1. Since I couldn't find the thicker sized popsicle sticks I used Wilton 6-in lollipop sticks and they worked just fine.
2. Push the stick the whole way to the top so that it is almost poking through the top.
3. If it pokes through the back, press it down and cover it with brownie. The brownies are flexibile and can easily be molded back into shape,
4. Submerging the whole brownie into the melted candy melts like the directions say = the brownie falling right off the stick into the bowl
5. Dip the top into the candy melts, "frost" the candy melt onto the sides and back, then flip the brownie and "frost the front"
6. Sprinkle on the sprinkles right after you cover the brownie with candy melts.
7. To speed up the hardening process stick the brownies in the fridge for 20mins.

They were a huge hit at the cookout I went to. Below is a picture of mine.

Graduation Cupcakes

These are Graduation cupcakes I made for my mom's 8th grade class. These take a lot of work but they looked great (provided the a/c in the venue is working).

Supplies

24 cupcakes
1 can of frosting
Sprinkles in school colors
4 Giant Hershey's Bars (you will only need 3 but the 4th one is just in case the chocolate doesn't break evenly. I needed the 4th bar)
24 Reese Peanut butter cups
M&Ms in school colors
12 Vanilla Tootsie Rolls
1 Pack of Pull & Peel Twizzlers

1 .After the cupcakes have cooled frost them. The school colors at my mom's school are maroon & silver since I could only find silver sprinkles I made the frosting maroon.

2. Dip the edge of the cupcakes in the sprinkles. Set the cupcakes aside for now.

3. To make the graduation caps break the Hershey bars into even squares (each giant bar will give you 8 squares.)

4. Unwrap the Reeses cups and place them bottom up on a flat surface. Attach the Hershey bar squares with melted chocolate (I melted the pieces that didn't break into even squares, you can use the 4th Hershey bar or chocolate chips)

5. Cut the Twizzlers into your desired length. Take 3 pieces and pull them almost the whole way apart.

6. Put a dab of chocolate on the top of the cap and press on the Twizzlers, add a bit more chocolate and attach the M&M.

7. To make the diplomas put a tootsie roll in between 2 pieces of wax paper and roll it really thin. Trim the edges so you have a nice even rectangle. Cut the rectangle in half (You can get 2 diplomas per tootsie roll).

8. Roll the tootsie roll piece and tie with a piece of Twizzler. Place on cupcake near graduation cap.

Jungle animal cupcakes

Here are some jungle animal cupcakes that I made for my class during my teaching internship. They turned out great and the kids loved them.

Zebras & Lions

Zebras & Tigers

Vegan Red Velvet Cupcakes

Every Tuesday my friend and I have dinner and watch Glee. Since last Tuesday was Valentine's Day I made Vegan Red Velvet Cupcakes for dessert. Here is the recipe.


Vegan Red Velvet Cupcakes

1 1/2 to 1 3/4 cus vanilla nondairy milk (I used soy milk and I only used 1 1/2 cups soy milk)
2 teaspoons white vinegar
2 1/2 cups flour
2 cups sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup canola oil
2 1/2 tablespoons vegan yogurt (I used soy yogurt)
1 ounce red food coloring
3 teaspoons vanilla


Frosting:
1 cup vegan margarine, softened (Earth Balance)
1 cup vegan cream cheese (Tofutti)
2 teaspoons vanilla



Preheat the oven to 350 degrees. Grease and flour the cupcake pan or place the cupcake liners in the pan.


In a medium mixing bowl, combine milk and vinegar. Let curdle for 5 minutes. In a large mixing bowl, sift together all dry ingredients.


Add remaining wet ingredients to the milk mixture. Whisk together until combined, then add to the dry ingredients. Mix until there are no lumps and the color is consistent throughout.


Fill the cupcake liners 2/3 full. Bake for 20 minutes. Let cool.


To make frosting, combine margarine, vegan cream cheese, and vanilla in a bowl. Mix until well combined. Frost cooled cupcakes.

Note: After tasting the frosting I had a 1/2 cup of powdered sugar because I didn't think the icing was sweet enough.



I made the cupcakes look like hearts.

Frosted & decorated cupcakes.

Parmesan Knots

Wednesday night I had my friend over for dinner. I served Baked Ravioli, Parmesan Knots, and Cake Batter Blondies.
Here is the recipe for the Parmesan Knots.


Parmesan Knots

1 tube (12 oz) refrigerated buttermilk biscuits (Pillsbury Golden Layers)
1/4 cup canola oil
3 tbsp grated Parmesan cheese
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp dried parsley flakes


Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in apart on a greased baking sheet. Bake at 400 F for 8-10 minutes ot until golden brown.
In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.



Makes 10

Rachel's Birthday Cupcakes

On Wednesday I had a birthday lunch for my friend Rachel. We ate lunch while planning for our upcoming trip to Orlando. For lunch we had homemade ham & cheese hot pockets and chocolate peanut butter cupcakes. I made the peanut butter icing from scratch. Both Rachel and I agreed that it was the best peanut butter icing we had both had. So here is the recipe for it.



Peanut Butter Icing

1 cup creamy peanut butter
10 tbsp. margarine, softened
2 cups powdered sugar
3-6 tbsp milk (I used 4 and that made the icing a bit too runny. Next time I would use 2 or 3 tbsp of milk)



Combine the first 3 ingredients in a mixing bowl.
If the icing is too thick for your taste, add the milk.
Frost the cooled chocolate cupcakes
Decorate with sprinkles


This recipe frosts 24 cupcakes.


Here is a picture of Rachel's Birthday Cupcakes. I used lots of blue sprinkles since blue is her favorite color.

A Vegan Dinner

Tonight one of my close friend's came over for dinner. Since she is now a vegan we made vegan chicken parmesam. I was unsure about trying it since I normally eat regular chicken and not a chiken substitute, but it turned out to be really good! We put breadcrumbs on the "chicken" to give it more flavor. I don't have a recipe to share tonight since my friend made it. But it did look fairly simple to make and tasted really good. I will share a picture of it though.

Vince's Favorite Cookie

When I talked to my brother today he was happy that I started my blog (he should be happy it was his idea after all). So today I decided I would share the recipe for his favorite cookie.



M&M Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
3/4 sugar
3/4 packed brown sugar
1 tsp vanilla extract
2 eggs
1 cup semi-sweet chocolate chips
1 cup M&Ms


Preheat oven to 375 F

Combine flour, baking soda, and salt in a small bowl. Beat butter, sugar, brown sugar, and vanilla extract in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. gradually beat in flour mixture. Stir in chocolate chips and M&Ms. Drop by rounded tablespoons onto an ungreased cookie sheet.

Bake for 9-11mins or until golden brown. Cool on baking sheets for 2mins. Remove to wire racks to cool completely.


Around the holidays I like to use the special holiday edition M&Ms (Christmas, Valentine's Day, and Easter).



The M&M Chocolate Chip cookies are on the right in this picture.

Cake Mix Cookies

Over break my brother told me I should start a blog where I share recipes and pictures of items I have baked. I wasn't sure at first but after some convincing from him and one of my best friends I decided to start a blog. It is titled An Abundance of Sprinkles because I have tons of sprinkles and am constantly buying them. My mom is even considering buying me a spice rack so I have a way to store all of my sprinkles.

So over break around Christmas time some of the parents of my mom's students baked her Chirtmas cookies. However, not all of them were good, in fact most of them were terrible! Now I know that many professional chefs say anyone can cook. I DO NOT agree with that! Some people should be banned from baking cookies. (of course this is just my opinion, which I'm entitled to so don't get offended if you're one of those bad bakers.) The most popular cookie my mom recved was the Cake Mix Cookie. But every last one of them was terrible. These cookies are so simple to make and yet people just can't seem to make them correctly. So the first recipe I will share with you is my recipe for Cake Mix Cookies.
For cake mix cookies you can use any flavor you would like. And you decorate them with sprinkles!



Cake Mix Cookies

1 (18.9-oz.) pkg. Pillsbury Moist Supreme Cake Mix (any flavor)
1/3 cup oil
2 eggs
1/2 (15.6-oz.) can Pillsbury Creamy Supreme Vanilla Frosting (any flavor)



Heat oven to 375. In a large bowl, mix all the ingredients together with a wooden spoon until throughly moistened. Roll the dough into 1-inch balls; place 2 inches apart on an ungreased cookie sheet. Dip then bottom of a glass in flour and flatten to 1/4-inch thickness.

Bake 6-8 minutes or until the edges are a light golden brown color. Cool on the cookie sheet for a minute and then place on a wire rack.

Spread frosting on warm cookies. Decorate with sprinkles if you prefer. Let the frosting set before placing the cookies in an air tight container.



The picture shows Yellow Cake Mix Cookies with Buttercream Icing. I took them to a cookout last summer and the plate with empty less than an hour after I had arrived.

Enjoy! :)