The Most Amazing My Little Pony Cakes!

When I need a laugh, I adore checking out the Cake Wrecks blog. With all the misspelled words (i.e. congradulations instead of congratulations) and just overall DUMB writing (i.e. actually writing "Happy Birthday with Sprinkles" on the cake rather than just writing Happy Birthday and putting actual sprinkles on the cake) it always makes me wonder if anyone proof reads anymore. Writing on a cake without checking what you're writing is like doing a crossword puzzle with a pen!
However, sometimes they take a break from the stupidity and showcase some absolutely amazing cakes. I'm always envious that people can do such amazing things with fondant and create such gorgeous cakes!
Recently, there was a post of some great 80's themed cakes and,because I love all things cute and still have a soft spot for MLP, my favorites by far were the My Little Pony cakes. I'm just in awe of these, especially the standing pony!

Cake below was created by: Courtney's Cakes



Cake below was created by: London Cake



To see these and other amazing cakes in the 80's theme, please see the Cake Wrecks website!: http://cakewrecks.blogspot.com/2011/06/sunday-sweets-back-to-80s.html

Toasted Almond Brittle Bars-So Yummy!

Normally, chocolate and peanut butter sweets are my weakness, but this year I tried a new recipe I found called "Toasted Almond Brittle Bars" from McCormick. They are absolutely delicious, they taste exactly like almond extract smells; a little like marzipan, just nutty and sweet. And despite the word "brittle" being in the name, they aren't hard at all, due to the softer crust. Here's the recipe, hope you enjoy them like I do! Photo below is my own.

Toasted Almond Brittle Bars

2 1/2 cups flour
1 cup (2 sticks) butter, softened at room temperature
1/2 cup confectioner's sugar (powdered sugar)
1/4 teaspoon salt

Almond Brittle Topping

1/3 cup light corn syrup
1/3 cup firmly packed light brown sugar
1/4 cup (1/2 stick) butter
1/4 cup heavy cream
1 1/2 cup sliced almonds
1 teaspoon almond extract
1 teaspoon pure vanilla extract


1- Mix flour, 1 cup butter, confectioner's sugar and salt in large bowl with electric mixer on medium speed until coarse crumbs form. Press firmly and evenly into greased 15x10x1 inch baking pan. Bake in preheated 350 degree F oven 20 minutes or until golden brown.
2- For the topping, mix corn syrup, brown sugar, 1/4 cup butter and cream in medium saucepan. Bring just to boil on medium heat. Remove from heat. Stir in almonds and extracts. Pour over hot crust, spreading evenly.
3- Bake 15 minutes or light golden brown and until filling is set. Cool completely in pan on wire rack. Cut into bars. Makes about 3 dozen bars.






Enjoy!

Absolutely Delish- Grecian Party Squares!

This appetizer has been one of my favorites for a few years; my mom used to have Pampered Chef parties and the sales lady that would be there would always have these for everyone to try. Normally I'm pretty picky about food and refuse to eat spinach (Popeye, I am not!); but these are amazing and the spinach just blends in so well with the other flavors, I don't even notice it. We made these over the weekend when we had family visiting and I've been enjoying them!

Here's the recipe (do note, they are telling you to use specific cookware or baking items, this is just because they want you to buy them at the parties. Your normal cookware will be just fine):

Grecian Party Squares

2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope (.9 ounce) dry vegetable soup and dip mix
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 can (14 ounces) artichoke hearts in water, drained and chopped
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 package (4 ounces) crumbled feta cheese
1 garlic clove, pressed
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 375°F. Unroll one package of crescent dough across one end of Stoneware Bar Pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using Baker's Roller(TM), roll dough to seal perforations and press up sides to form crust. Bake 10-12 minutes or until light golden brown; remove from oven to Stackable Cooling Rack.

Meanwhile, in Classic Batter Bowl, combine mayonnaise, sour cream and soup mix; mix well. Drain spinach in small Colander, squeezing out as much moisture as possible; add to batter bowl. Drain artichokes and water chestnuts in colander; chop with Food Chopper. Add artichokes, water chestnuts, feta cheese and garlic pressed with Garlic Press to batter bowl; mix well.

Spread spinach mixture evenly over crust. Using Deluxe Cheese Grater, grate Parmesan cheese over filling. Bake 10-12 minutes or until heated through. Remove from oven; cut into squares with Utility Knife. Serve using Mini-Serving Spatula.

Yield: 24 appetizers

Nutrients per serving: (1 square): Calories 150, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrate 12 g, Protein 4 g, Sodium 360 mg, Fiber 2 g

Cook's Tip: One-half of a 1.7-ounce envelope dry vegetable soup and dip mix can be substituted for the .9-ounce envelope, if desired.

Source: Pampered Chef




They will look like this once you get them all cut up and ready to serve. This is not my picture, it was found on a Google search so credit goes to that person!

Yum! Cupcakes and more!

Busy day cooking today; I was inspired by a delicious picture of Peeps cupcakes I found when browsing Google images the other day...so I went a little crazy and made Peeps cupcakes! More goodies I made today include deviled eggs and apple bars! I so can't wait to dig in lol.