Wednesday, November 24, 2010

Cute Cupcake for the Kids!

Sweet T.O.M. Turkeys
via Family Fun 
almost too cute to eat
Just couldn't resist these adorable Thanksgiving Cupcakes from Family Fun Magazine!

Their candy corn plumage and shortbread wings guarantee that these irresistible Treat of the Month Turkeys (T.O.M.s for short) will be gobbled up as soon as they land on the dessert table.
  • Cupcake
  • Chocolate frosting
  • 3 oval shortbread cookies (we used Keebler Sandies Right Bites Shortbread)
  • 6 to 10 candy corn pieces
  • White icing
  • Black decorators' gel
  • Red fruit leather (we used strawberry Fruit by the Foot)

    1. Frost the cupcake, then press in a cookie head and 2 cookie wings.
    2. Press in a row or two of candy corn tail feathers.
    3. To make an eye, add a small dot of white icing to the head, then add a dot of black decorators' gel for a pupil.
    4. For a beak, cut the white tip from a piece of candy corn and press it in place.
    5. To make the wattle, cut a 1-inch square of fruit leather. Roll it into a tube and stick it in place over the beak.

Tuesday, November 23, 2010

Cream-Filled Pumpkin Cupcakes Recipe

via Taste of Home—Ali Johnson, Petersburg, Pennsylvania

Here's a deliciously different use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year.


2 cups sugar
3/4 cup canola oil
1 can (15 ounces) solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon

1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract, optional
Whole cloves, optional


In a large bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; gradually add to pumpkin mixture and beat until well mixed.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.
In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until smooth.
Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops. Yield: about 1-3/4 dozen.

Monday, November 22, 2010

Mindful Monday

"I believe we uncover the place of rest deep inside us when we allow a space in our hearts for gratitude, when we open ourselves to the realizations of life's abundance. We are never truly prosperous until we realize that our lives are full of riches that money can't buy."
                                                                                     ~Janene Wolsey Baadsgaard

Thursday, November 18, 2010

Wednesday, November 17, 2010

Thanksgiving Inspiration

Talking Turkey
(photo from Williams-Sonoma)
Celebrity chef, Emeril Lagasse, shares his expertise for the big day! Carve that turkey to perfection with these great tips:
First off, make sure you have a very sharp, long, slender knife, and a 2-pronged, long-handled fork to easily grip the turkey and keep it from sliding. Having the right tools will definitely help you remove the meat in attractive slices.
  1. Place the turkey on a large platter or cutting board where it will not slide or shift while being carved. Cut the string and remove the contents of the carcass.
  2. Remove the drumstick and thigh from the carcass by inserting the point of the knife into the leg joint and what looks like, and what commonly is called, the oyster. Cut the dark meat completely from the body by cutting along the carcass.
  3. Cut through the joint between the drumstick and thigh. Lay a drumstick flat on the cutting surface and hold it steady with the fork, and slice parallel to the bone. Cut the thigh in a similar manner.
  4. Cut through the wing joint and remove it from the breast as you removed the legs. Leave the wings whole and place on the serving platter.
  5. Carve the breast by holding one side of the breast with the fork, and slicing full-length slices of meat by pulling the knife down through the meat, parallel to the breastbone.
Handmade Cornucopia (Martha Stewart Living)
A raffia cornucopia filled with fall produce looks bountiful when set on a sideboard or chest.  
Get the Step-by-Step Instructions

Harvest Wreath
Now is just the moment for a crisp-as-fall wreath made with artfully layered dried cornhusks.
Give THANKS by GIVING! Blessed are those who can give without remembering, and take without forgetting.  
~Princess Elizabeth Asquith Bibesco 
We are rich only through what we give, and poor only through what we refuse.
~Anne-Sophie Swetchine

Thursday, November 4, 2010

Thank You Thursday

Tomorrow is
November 5th

Frog's Birthday!
Happy Wishes

Lots  of Lve

to my
Dear Dad
My dad is an amazing guy. A career in the U.S. Navy meant that he was often gone for months at a time. Even so, I was "daddy's little girl" and I knew that always, if he was home or away. Being the only daughter in the middle of two boys could be frustrating to a girl, especially when we were voting for what TV show to watch! It could also be pretty wonderful and that it was most of the time.
When I was tiny my dad called me his "sweetie pie" and I repeated, "I'm daddy's Wheetie Pie". To this day, I still sign my notes and cards 
~Love, Wheetie Pie.

My dad has many attributes and talents. I admire his strength, integrity and compassion just to name a few. He always made me feel safe when I was a child and he knew the answer to EVERYTHING. I'm still learning from him even today just by the life he leads.
I love you, Dad!

Wheetie Pie

Tuesday, November 2, 2010

WHooooo Wants a Cupcake?

I saw these Owl Cupcakes 

on Heather's blog.  

I thought they were so cute and just had to make some! 

Next year I will definitely follow the tip I found Here.

I'm positive that when I have shared Oreos with the kids in the past and split them in half they separated perfectly but that just wasn't happening for these cupcakes.

If only I'd known the secret tip...
(microwaving a few cookies at a time for several seconds helps to keep the cream side solid)

We had our annual Halloween Dinner and it was lots of fun.

I'll have to steal some more pictures from Marci.  
I was too busy to get them this year.

Princess (Tiana ) Ella and  Frog Preston and of course,  Addie Cat

pictures via  Marci
Creative Cupcake
 in the Works

Scott & Kassandra
Addie & Little Cat from Grandad
Great Frog and Little Frog