Snips & Spice

Felt Cupcakes {Guest Post from Tammy at She Wears Flowers}

2011-09-19T21:31:00.000-06:00

I was supposed to post this last week, but I was swamped, so here is a belated birthday to me! I am so excited about today's post because this was a special request I made from Tammy.

Hi! I’m Tammy from she wears flowers and I am super excited to be here because…

it’s Malory’s birthday!

Happy Birthday Malory!

Today I’m sharing this easy (Zero Calorie) Cupcake {Tutorial}

Materials

cardboard toilet paper or paper towel tubes

empty, flattened cereal box

fabric

hot glue

2 1/2 inch styrofoam balls

needle and thread (or sewing machine)

felt in cake colors

optional: red wooden beads, green chenille sticks, red pom poms

Instructions

Cut tubes into 1 1/2 inch tubes.

Trace the tube opening onto the cereal box. Try to hold the tube in a “perfect” circle. Cut out circles. Repeat for felt. (We're chocolate all the way in this house!)

Hot glue the flat cardboard circles to the bottom of the tubes. Trim edges.

Hot glue the felt circles to the bottoms. It's okay if the felt is slightly larger than the tube.

Cut strips of felt the same width as the cardboard tubes and as long as the tubes are around (the circumference of the tube).

Hot glue felt strips to the cardboard tubes and trim excess.

Cut styrofoam balls in half.

Cut out 5 inch fabric circles.

Sew (machine or by hand) a loose, gathering stitch (one row only) around the circle at about 1/4 inch. Be sure to leave a tail of the beginning and ending threads so you can pull them to gather the circle.

Gather circles loosely then insert half of a styrofoam ball. Pull the threads tight and tie a knot to hold it together. Add some hot glue to keep it secure.

Carefully line the top edges of the cardboard tube with hot glue and glue cupcake top to the tube.

To make the cherries on top you can glue on a pom pom like this:

Or, you can use a chenille stick and a bead. Just put a small section of the chenille stick through the bead and tie a couple of knots on one end so it doesn’t slip out.

Poke a small hole through the fabric and the sytrofoam ball, fill it with hot glue and insert the knotted end of the chenille stick.

Finally, pop those cupcakes in the oven for a while then…

Serve them up with your little ones! These are sure to be a hit and might even provide oodles of occupied time for your young ones while you get the next project done!

Malory, I hope your birthday is lots of fun—thanks for letting me share in it today!

Thanks Tammy! I did have a great birthday, and a wonderful week. Be sure to stop by She Wears Flowers and say "hi" to Tammy.

A Winner! (and some updates)

2011-09-17T11:16:00.002-06:00

HI! I know I have been absent for a while. The school year started at a sprint. We had a second round of tryouts for my cheerleading team, and I am teaching two new preps this year, so I have had no extra time for me and my hobbies. This past week was our homecoming week, and my birthday.

A week ago, we stayed overnight all night in the school, and decorated the entire school for homecoming (so no sleep that night). The rest of the week resulted in very little sleep as well, so I slept in until 10:00 this morning, and finally checked back in with the blogging scene, and my email.

I miss you all, and miss this creative outlet. I am planning on spending the rest of the weekend working on projects and fun tutorials, to post over the next few weeks. I will probably post sparingly for the next two months until fall sports and the state cheerleading competition are over, then come back in full swing in December.

Tammy from She Wears Flowers prepared the most wonderful tutorial to guest post for my birthday, and I dropped the ball and forgot to post, so come back Monday to see what she has for all of you!

Now on to the giveaway! Our lucky winner is #6 Juniel Bingham!

(Does anyone know how to get the picture of the generator in this y it, but that didn't work, I tried to make a screen print, but I couldn't get that in the post, and I tried to get the generator, but it wouldn't stay the same.)

Cupcake Month Giveaway!!!

2011-08-31T18:14:00.000-06:00

I am so excited about this giveaway! It has been a great month full of celebrity guests, and we are finishing the month with a wonderful giveaway. Kristin approached me with a great offer!

How cute is this cupcake shaped Scentsy?

For those of you unfamiliar with Scentsy products, Scentsy uses a light bulb (instead of a flame) to heat highly scented wax. I received a Scentsy at my bridal shower a couple years ago, and I love it! Scentsy is a great way to make your home, office, or classroom smell great without having to search for matches/lighters, or the smell of smoke after you blow out a candle.

Scentsy makes a great gift for yourself, a newly-wed, or a teacher (earn yourself or your child some brownie points).

Want to know how to get one of these? Entries are earned in the following ways:

1 entry for being a follower of Snips & Spice
1 entry for liking Snips & Spice on Facebook
1 entry for liking Kristin's Facebook page
5 entries for purchasing a Scentsy product from the Snips & Spice online party

Be sure to leave a comment on this post for each entry (remember when you purchase something, you need to leave 5 comments including a description of what you purchased).

*****You can get 10% off your purchase today---Hurry over*****

Lace Stenciled Cupcakes {Guest Post from Katy at Sweet Verbena}

2011-08-30T05:18:00.002-06:00

Don't look mom! I'm serious! This post includes powdered sugar! My mom has an irrational fear of powdered sugar, which is perhaps why I have never seen this technique before. I am excited to have Katy from Sweet Verbena here today for our last guest post of Cupcake Month.

Hi there!

My name is Katy and I'm visiting from Sweet Verbena.

I'm a junior in college at Texas A&M university and when I'm not busy studying, I love to create. Hope you'll stop by my blog and say "Hi" sometime!

I am so excited to participate in cupcake month! Today I'll be sharing a technique rather than a recipe: Lace Stenciled Cupcakes!

I purchased an 1/8 of yard of lace at Hobby Lobby and cut the strip into 12 squares.

(If you want to make 24 cupcakes purchase 1/4 yard of lace)

It couldn't be more simple. Place a square of lace over the cupcake and generously sift Powdered sugar over the top.

(Be sure to use a new square of lace for each cupcake)

Carefully remove the lace,

and voila! A beautifully stenciled cupcake.

Lovely, aren't they?

Thank you so much for having me Malory! I am loving all this cupcake fun this month at Snips and Spice.

Thanks Katy! These are so pretty! This is a great option for those who are watching calories, or don't like frosting (I can't imagine who wouldn't, but still an option). You know I LOVE frosting, and I am thinking that I could frost a cupcake, then use this same technique on top of the frosting. These would make elegant cupcakes for a wedding, and be great on a hot day when the fats in frosting would melt. Katy has posted some really cute sewing patterns, like this bow tie top.

and this dress.

She created this great tutorial on sewing a zippered lining into a bag (which you might find helpful with next month's sew-along bag).

Sneak over to Sweet Verbena to check out more sewing tutorials--she posted a great one just this week for reverse applique.

Plum Perfect Cupcakes {Guest Post from Tammy at Peppermint Plum}

2011-08-29T05:07:00.001-06:00

I am so excited about today's post! Tammy is one of my friends that I have known for years, and we actually started blogging about the same time. Tammy and her sister Annie normally blog over at Peppermint Plum, but today Tammy is here sharing this new creation...Plum Perfect Cupcakes!

Hi! I’m Tammy from Peppermint Plum.

I’m here at Snips & Spice to share my recipe for

Plum-Perfect Cupcakes

Thanks to Malory (my friend IRL!) for the opportunity to share in this fun event!

I’ve been toying around with the idea of a plum cupcake for a while now, and decided this was the perfect chance to experiment.

I have to say that I think these turned out really tasty. They have a plumb-perfect blend of sweetness {from the frosting} and tartness {from the filling}.

You’ll need to plan ahead a little for this recipe…the plum sauce takes about 10 minutes to make and at least an hour to chill in the fridge before it is cool enough to use.

{Plum Perfect Cupcakes}

1 white cake mix

3 fresh plums

8 oz cream cheese

1 cube butter, room temp

3 Tbsp prepared plumsauce (see below)

1 tsp vanilla

7-8 cups powdered sugar (approx 2 lbs)

First, you will need to make your plumsauce filling. Cut fruit (with skin) from the pit of 3 fresh plums and process in a blender or food processor until the skins are chopped and blended in. Pour into small saucepan, and simmer for about 10 minutes, until the texture resembles that of applesauce.

Pour into separate bowl and refrigerate for one to two hours, until sauce is cool to the touch. To speed up the process, stir sauce a few times while it is cooling.

Next, preheat your oven and mix cake batter according to directions. Fill cupcake liners 1/2 full, and bake for about 15-17 minutes at 350. My mix made 30 cupcakes.

Allow cupcakes to cool.

Reserve about 3 tablespoons of cooled plumsauce to add to your frosting.

To fill cupcakes, pour remaining plum sauce into a pastry bag with a round tip, stick tip directly into the center of the cupcake, and squeeze a little sauce into each one.

Once filled, your cupcakes are ready for frosting.

This recipe makes a large amount of frosting, because I like to swirl big heaps of it onto my cupcakes. Feel free to halve the recipe if you don’t want as much on yours.

{Frosting}

Mix cream cheese, butter, 3 Tbsp plumsauce, and vanilla with hand mixer until well-blended. Slowly add powdered sugar one cup at a time until thick enough to pipe and hold up.

Frost, Decorate, and Enjoy!

-Tammy

Thanks Tammy! I cannot wait to try making this recipe! You can see why Tammy and I are friends--just look at how much frosting she piled on that cupcake! Tammy and Annie recently returned from a blogging break, and I can't wait to see what they have in store for us. Some of my favorite posts from Tammy and Annie include their free printables like this one:

I am currently trying to take control of my health, and I always try to prepare veggies that look this appetizing.

I ooh and aah every time they post about home decor. This kitchen is so beautiful and full of light (unlike my kitchen that feels like a black hole).

I also love the look of these keys.

Tammy also shares ideas for kids--like this slime.

Take a trip over to Peppermint Plum and search around; I promise you will find something there you like!

Marshmallow Surprise Cupcake {Guest Post from Jocelyn at Inside BruCrew Life}

2011-08-26T07:59:00.000-06:00

When I first decided to host Cupcake Month here at Snips & Spice, I knew I had to ask Jocelyn from Inside BruCrew Life to come guest post. I think Jocelyn is the cupcake queen! She makes all sorts of delicious cupcakes with different fillings, flavors, and frostings. I am so excited she wanted to participate, and I know you will not be disappointed with this recipe.

Hello Snips and Spice readers:-)

I'm Jocelyn from Inside BruCrew Life. I have a huge sugar addiction and it shows up quite regularly in my blog posts. If you come poke around some of my older posts, I guarantee you will leave wanting something sort of sugar substance!! I am super excited to show off one of my cupcake creations here at Snips and Spice.

I love a good cupcake, but I love hiding some sort of yummy candy or treat down inside the cupcake to surprise everyone. I have had a bag of chocolate covered marshmallows hiding in my cupboard for quite some time now. How they have survived this long without my sweet tooth finding them, I will never know:-) I was wanting to try some sort of smore cupcake, but wanted it be slightly different. I think it worked, what do you think?

Marshmallow Surprise Cupcakes
vanilla cake mix
vanilla wafers
chocolate covered marshmallows
1/2 c. chocolate chips
1 tbsp. butter

Preheat oven to 350* Place liners in cupcake pan and set aside. Mix up the cake mix according to the package directions. Spoon 1 tbsp. batter into liners. Place one vanilla wafer on top of that batter. Now finish filling the liners 3/4 full of batter. Bake for 8 minutes. Very carefully open your oven door and push 3-4 of the chocolate covered marshmallows into the centers of every cupcake. Close the oven door and finish baking for another 12-14 minutes. As soon as the cupcakes come out of the oven, push 3-4 more marshmallows into the center. Let cool completely. Pipe on some butter cream goodness. Melt the chocolate chips and butter in a microwave safe bowl for about 30-45 seconds. Stir until smooth. Drizzle over the tops of the cupcakes.

Vanilla Butter Cream
1/2 c. butter
1/2 c. shortening
1/8 tsp. salt
1 1/2 tbsp. water
1 tbsp. vanilla
4 c. powdered sugar

Beat butter and shortening until creamy. Add the salt, water, and vanilla and cream again. Slowly add the powdered sugar. Add another 1-3 tbsp. water, beating after each one. You want the frosting to be creamy, but stiff enough to frost cupcakes.

Thank you so much Malory for inviting me to your cupcake month celebration. It has been so much fun posting here today!

Thanks Jocelyn! Another wonderful cupcake post from the cupcake queen herself! Some of my favorites are as follows (Click the pictures to be taken to the recipe page):

Gooey Stuffed Cupcakes {Guest Post from Ellie at Vanilla Bean Girls}

2011-08-25T05:40:00.002-06:00

Genious! That is all I can say at this point. Pure 100% Genious! Ellie from Vanilla Bean Girls created something here that has my stomach not just growling, but screaming.

Hey there everyone!

I'm Ellie from Vanilla Bean Girls!

Me and my little vanilla bean girls have been getting really into cupcakes lately - not too great for my waistline, but still loads of yummy fun nonetheless!

Our favorite thing to do lately is to "stuff" our cupcakes. Mind you, I'm not an amazing pastry chef by any means, but we manage to get it done anyhow! Our latest creation came about one day when we were all craving different things and we decided to mix them all together! Luckily we ended up with the yummiest, goo-iest creation ever!

We started out with just a standard chocolate cake mix because it was all I had on hand at the time. I think it was actually German Chocolate cake mix. First, you make your cupcake mix, but only put a spoonful at the bottom of your liners. While you're doing this, you'll want to be preparing your stuffing. For us, it was nuts, caramel, and chocolate chips. I told you we all craved different things! To make the caramel, I melted a bag of lite caramel candies on the stove with 1/4 cup of evaporated milk.

Bake your cupcakes at 350* for only 4-5 minutes and then take them out to stuff them.

The key to this is keeping the stuffing right in the middle of the cupcake. You can see how my little ones got a little carried away with the caramel and it got too close to the edge. Makes for a very messy cupcake!

Next, you'll add another spoonful of your cupcake batter on top of the stuffing and put it back in the oven to bake according to the directions.

While they're cooling, start on your icing. Remember, you don't want the cupcakes to cool in the pan because they'll continue to cook, so cool them on a cooling rack. Ice them as soon as they're cool so they don't begin to dry out.

Here's the standard buttercream recipe I use:

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners’ sugar
1/3 to 1/2 cup milk
1 teaspoon pure vanilla extract

I know I really should invest in some nicer pastry bags, but so far, I've just been using ziplock bags! Simply fill it up with your frosting, snip the end, and pipe away! I prefer to do a big swirl like below, but sometimes I like to put a piping tip in first, and then fill up the bag with frosting so that I can make a more decorative swirl. It's all up to you!

Last step: Grab yourself a big glass of milk and enjoy the sweetness!

Thanks Ellie! With this great technique, you can make any custom cupcake you want. What a great idea for a party! I know quite a few people (myself included) who have complained of stuffing falling to the bottom, but this keeps the stuffing right in the middle where you want it. Every Sunday, Ellie hosts a link party. You should go link up!

While you are there, take a peek at this darling painting she created.

Oh, and don't forget to see how she made this great wallet for her daughter.

Reese's Pieces Peanut Buttery Cupcakes {Guest Post by Kassi at Truly Lovely}

2011-08-24T06:33:00.000-06:00

Today's feature is from my fun friend Kassie from Truly Lovely! I am so excited about today's post because I never knew there was such a thing as butter pecan cake mix. I am pretty sure I heard a chorus of angels singing when I read that little tidbit. Keep reading to see how she used this cake mix...

Well hello there lovelies!!!

My name is Kassi and I blog over at Truly Lovely!

It's a blog about all things my sister and I consider to be.... lovely, of course!

To learn more about me and my blog, just clickity click this little button.

In the meantime, I am thrilled to be sharing a cupcake post in honor of Cupcake Month with you all here at Snips and Spice!
Thanks SO much to Malory for inviting me over!

OK! So my hubs isn't much for sweets.
Kind of breaks my heart... Because I LOVE to bake!!!
But once in awhile I can find something he likes.
One of his favorites, Reese's Pieces! What better way to incorporate Reese's Pieces into a dessert than with Reese's Pieces Peanut Buttery Cupcakes!!!

Ingredients Needed:

Butter Pecan Cake Mix

Muffin tin

Bag of Reese's Pieces

Cream Cheese Icing

Cupcake Liners

AND my special secret ingredient... Apple Sauce to substitute for the oil called for in the cake mix!

Makes the cupcakes more moist!

Mix up the cake mix according to the directions, substituting your cup of apple sauce for oil of course.

Then to keep it real... Let me share my cooking FAIL.

In a thin cake mix apparently... Reese's Pieces just SINK.

They're too heavy for the light mix.

SO instead of doing what I did and just trying to mix them into the cake mix...

Go ahead and fill your cupcake liners in your muffin tin with cake mix, then drop a few Reese's Pieces into each cupcake one at a time.

This way, you get a few in each cupcake and NOT just a huge pile of Reese's Pieces at the bottom of your bowl...

You live you learn, then you share it on your blog so others don't have to! ;)

Bake according to directions on the box and viola!

Yummy cupcakes!

And my new icing technique...
Saves time from just using a butter knife or spatula...

Cut off a corner of a ziploc baggy, fill with icing and go to town!!

Then of course display on your new cake plate! ;)

Happy Baking Lovelies!

Hope you'll pop over to Truly Lovely to say hello!

Thanks again Malory for having me over!!!

* Twitter * Facebook * Email *

Thanks Kassi! Yum. I can sympathize with her about husbands who don't like sweets. Kassi blogs about all sorts of fun stuff. She made these cute tote bags--you know how I love bags.

She also made these delicious smores in a pan. I have been thinking about a smores bar for a few months, and these look delish!

Stop by on Friday for her link party Fancy This Friday.

Cuppy Bear {Guest Post by Meghan at Domestic Sugar Bake Shop}

2011-08-23T05:26:00.003-06:00

Today's cupcake is super cute! I can't get over how ridiculously cute these cuppy bears are! Meghan from Domestic Sugar Bake Shop is here to show you how to make one.

Hello Everyone
Meghan from Domestic Sugar here!

I love creating special treats that are both beautiful and edible. I am super excited to be able to participate in Cupcake Month with all these crazy good cuppy artists! Cupcakes (hereafter known as Cuppies) are the most adorable dessert. What privileged child does not have a great memory of eating a cuppy that was super crazy delicious. I remember going to a party once, to see these MONSTER cuppies with a ring of chocolate sprinkles and a crazy beautiful sugar flower in the center.

Anyway, this is my little addition to the party. I made these cuppies for my niece and nephew whom I love super lots!
ENTER THE CUPPY-BEAR!

So, what will you need to make these cuties?
You will need to make some cuppies. Since these are cuppy-bears and they are blue, and it is raining (three reasons), I made some rainy insides:

To make the rain puddle insides, follow these directions, or just skip ahead to the Cuppy-bear part.

First, make a batch of your favorite Vanilla / White cake. It does not matter if it is from a box or from scratch. Take about One Cup of the mix out and dye it blue, leave the rest white. You will also need some Blue Jimmies (sprinkles) but I'll show you why in a bit.

In your cuppy liners, fill the bottom 1/4 with the blue and spread it all about the bottom so as to cover it.

Now, go back to the white mix, and take about 1/3c of Jimmies and add it in. Stir lightly. Jimmies can bleed a little if over-mixed, so make sure you only stir enough to mix in.

Like so:

Now, fill the wrappers on top of the blue (3/4 to the top), and bake 'em as usual.

While those are baking, go to the decorating phase.
Take some gum-paste (any colour) and roll them into small balls. Try to keep them about the same size and not too big. These will make the ears of the bear.

To make good ears, poke toothpicks into the bottom of the cuppy and then squash the center of the ear down with your finger. This will indent the ear, flatten it, and set the toothpick in.

Sets of Ears? CHECK!
Let those dry while the cuppies bake/while you get fondant and icing ready.

When the cuppies are done, and cool. Take your icing (whatever you choose), and using a butterknife, create a dome on the top! Make it as smooth as possible.

Now, roll out your fondant, and using a large circle-cookie-cutter, cut a circle of fondant. Lay the fondant on the the cuppy and begin to smooth it out.

I like to use a fondant smoother. Get them as smooth as possible and then fold down the edges (not shown).

Now, pick in the ears:

Then using bits of gumpaste or fondant, roll out a middle oval for the nose. Secure it with a little water:

Next, with extra fondant or gumpaste, add on eyes. You could also just draw on the eyes.

Finally, add on the smile with a little foodcolor and water. I paint it on with a paint brush. If you have food-grade luster dust, you can even give the bear rosy cheeks and shade in the ears.

SHE'S ALL DONE. Man, that was easy right?

This idea could be used for other things, like a GLOOMY-BEAR FOR EXAMPLE:

I know, Gloomy Bear is supposed to be Pink.... Oh well! I just wanted to play.
If you wish to add in arms, just roll out some extra fondant or gumpaste and glue it down with dabs of water.

And now you know how to make an awesome Cuppy-Bear (or an even more rocking GLOOMY CUPPY-BEAR).

I hoped you all enjoyed the Tutorial. To see more, check out the blog:
http://domesticsugar.blogspot.com/
or
Google: DOMESTIC SUGAR BAKE SHOP

I hope you all enjoyed the LONG tutorial as much as I did making it.
Until then!

Thanks Meghan! My sister-in-law (Teri) loves Hello Kitty, so she will be super excite to see this today (that's what gloomy bear is from). I first fell in love with Meghan's gorgeous cookies. Some cute ones she made recently are these dinosaur heart cookies.

Just the other day, I saw this post for making a gumpaste anemone. I think Meghan and Teri would make perfect friends because this is the flower that Teri wanted on her wedding cake. At the time, I had no idea how to make them, so she settled for some other flowers (yes I feel a little like a failure--I hope she has forgiven me). Isn't it gorgeous? If you want to know how to make one, click here.

Anyone who likes cookies, cake, or decorating these delicious treats seriously needs to start following Meghan.

Cupcake Quiet Book Page {Guest Post by Ashley at Me and My Boys}

2011-08-21T13:39:00.000-06:00

Ashley from Me and My Boys has been working on a really fun quiet book for her son. When I saw all her cute pages, I knew I wanted her to post a cupcake page for Cupcake Month. Check out the totally cute page she created!

Quiet books are so fun and easy to make.

This fun page is a yummy cupcake project!

The kids can dress the cupcake up with a few different options.

Green

Yellow

Red

Pink

Dark Blue

Light Blue

Or all different colors!! Whatever flavor they like....they most certainly will have fun with this page!

Thanks Ashley! If you want to see more quiet book pages, posts on being a mommy, fun craft ideas, or to participate in her weekly link party, head over to Me and My Boys to visit.

Peach Cobbler Cupcakes {Guest Post from Michelle at Loving Every Second}

2011-08-18T17:49:00.005-06:00

Hi friends! I'm so glad you came back for Part 2 of our double feature today! Did you already go snoop around Chef in Training?

Well I am starting Part 2 of our double feature with a confession. That's right; I have a confession...I am a dessert snob. That's right. I turn my nose up at recipes and treats that I find less than satisfactory. I inherited this trait from my mother. She raised me to be the dessert snob that I am. You should know that although I can't stand peach flavoring, I love peaches and peach recipes. I don't think that peach flavoring actually tastes like the delicious peaches we get from Grand Junction and Palisade here in Colorado. Ok. I feel better getting that off my chest. Now to the real feature of today, which includes real peaches (not that artificial nonsense we just discussed). I am so excited to welcome Michelle from Loving Every Second!

Hello! Michelle here from Loving Every Second. I am SO excited to be guest-posting here at Snips & Spice!

I am going to be sharing a yummy cupcake recipe with you today. What yummy cupcake recipe, you ask? Peach Cobbler Cupcakes with Fresh Peach Frosting!!! Mmm-hmm, that's right!

Wanna make some for yourself? Here's what you'll need:

Cake Ingredients:

1 box yellow cake mix

1 tsp cinnamon

1/2 cup applesauce

1 15 oz can of sliced peaches, plus some of the syrup

Butter

Fresh Peach Frosting Ingredients:

1/3 to 1/2 cup peach puree {puree of 1 peach}

1 stick butter, softened

1 tsp vanilla

4 to 5 cups powdered sugar

Let's start with the cupcake batter. Follow the directions on the back of the box. The one I had called for 1 and 1/4 cups of water. I used 1 cup of water and 1/4 cup of the syrup from the can of peaches. Just to add a little more peachiness. Add 1 tsp of cinnamon and 1/2 cup applesauce. You may also want to do the "high altitude" directions on the back of the box so the cupcakes aren't too fluffy after they are baked - the applesauce can do that. But it makes them oh so moist and delicious!

Divide your batter into your cupcake wrappers. Cut your sliced peaches in half and add two to three pieces per cupcake, like so:

Then, add a little pat of butter to each cupcake - we are going for the real peach cobbler taste here, folks! No messing around :)

Now you are ready to bake these bad boys! Bake them according to your cake mix box. Let them cool.

While they are cooling, you can make the frosting. I took one peach and pureed it in my magic bullet. If you don't have a nifty magic bullet, a good old blender will do the trick, too. I didn't measure it, but it made 1/2 cup of puree. Mix your butter and peach puree together. Add the vanilla. Mix well. Time to add the powdered sugar. The amount is going to depend on the consistency you want and how much puree your peach made. Add a cup at a time and stir just until blended. If you feel like you want your frosting a little thicker, add a little more (I do it 1/2 cup at a time and I like mine a little thicker). Let me tell you, this frosting is heaven.

If you don't have an official frosting decorating bag, you can do what I do - use a sandwich baggie! Fill the baggie half-way with frosting and then cut one of the corners. Then you can squeeze it right onto the cupcake and make it look nice and pretty :)

These were de-lish!

I even ate one with some whipped cream on top. Tasted just like peach cobbler!

Thanks so much for having me!

I would love it if you stopped by Loving Every Second and said "hi"! Not only do I have some other yummy cupcake recipes, I have some fun, thrifty projects, too!

Thanks Michelle; this was perfect timing for our western peaches! August and September always mean peach pie, and now will include Peach Cobbler Cupcakes. I have another confession to make...I know, I know, this is not normally that kind of blog, but I have just this one more for today: Michelle was not originally scheduled to post during cupcake month. I actually stumbled across her Strawberry Coconut Cupcakes at one of the link parties I party at, and had to invite her!

We have had a few change-ups to the schedule due to injuries, illness, babies, and other surprises, and I am so happy Michelle wanted to participate in our Cupcake Month series. Go share some love with her for sharing this peachtastic recipe!

Pineapple Upside-Down Cupcakes {Guest Post from Nikki at Chef in Training}

2011-08-18T05:01:00.002-06:00

I know, two days in a row with pineapple, and more than just that, it is a double feature day to make-up for the lack of post on Monday! So exciting, especially since we are heading out of summer and need to wring every last bit we can with tropical fruit. The first time I had pineapple upside-down cake was working at the State Park Office when I was just a teenager. It was love at first bite (sorry for the corny pun, but hey, I am an English teacher). Nikki from Chef in Training is here today to share a variation on this delicious dessert.

I am so excited to be guest posting here on Snips and Spice!

I am Nikki, the chef behind
Chef In Training!

I am a stay at home mom who has found a love for filling extra time in the kitchen!
My blog is centered around recipes that I LOVE!

I have an incredible hubby, a beautiful little girl, and recently added a sweet handsome baby boy!

he gets a picture all to himself because we need to still get an updated family photo! haha!

I was thrilled when Malory asked me to share a fun cupcake recipe with you! The cupcake recipe I am going to share with you today is AMAZING! Seriously, my family could eat them all in one sitting! Ever heard of Pineapple Upside-down Cake?!
Well, these are Pineapple Upside-down Cupcakes!

Perfect right?! Personal cakes!

aren't they so cute?!

PINEAPPLE UPSIDE DOWN CUPCAKES

found recipe on: Disney Family Fun Magazine

6 Tbsp butter
1/2 cup milk
1 cup flour
1-1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup sugar
1/2 tsp vanilla

TOPPING

6 Tbsp butter
3/4 cup brown sugar
6 maraschino cherries
1 (20 oz) can pineapple rings

1. Heat the oven to 350º. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.

2. Meanwhile, prepare the pine-apple topping. Into each cup of a 12-cup muffin pan, add 1/2 tablespoon of unmelted butter, then evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3 minutes.

3. Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.

4. Finish making the batter. In a medium-size bowl, combine the flour, baking powder, and salt, and stir the ingredients with a fork until they're evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.

5. Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.

6. Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature.

Makes 12 cupcakes.

Enjoy! You will LOVE them!

Come by Chef In Training and say Hello!
I love making new friends!

Thanks Malory for letting me come visit!

-Nikki

Thanks Nikki! Isn't her family too cute? Nikki could be single-handedly responsible for my pants no longer fitting (not really), but seriously, she has some of the most delicious looking and sounding food on her blog. The treat that first got me hooked (although I haven't yet tried it, because I am sure Adam will just have to roll me around if I get a taste) is her cookie dough brownies. I think these fell like manna from heaven!

The next treat I drooled over was this delectable looking trifle she calls "died and gone to heaven".

You seriously have to go check out her recipes. Nikki blogs about all different recipes, not just dessert, and so many of them look absolutely divine!

Come back this evening for another recipe (part two of our double-feature): Peach Cobbler Cupcakes from Michelle at Loving Every Second.

Pina Colada Cupcakes {Guest Post from Ashley at Eisy Morgan}

2011-08-17T05:28:00.004-06:00

Today's recipe is a great low-fat option, and a great recipe for non-bakers. Ashley from Eisy Morgan found this recipe on Skinny Taste and tried it out.

Hi!! I’m Ashley

and I run a little blog called

Eisy Morgan: “Inspiration for the multifaceted woman”

But I must admit I don’t add many recipes to my blog as it is far from my forte! That is why I was excited to participate in Malory’s cupcake series as I had been wanting to try some new recipes. These cupcakes are TO DIE FOR and great for summer!

I found the recipe on one of my favorite foodie blogs “Skinny Taste” and had to try them!!

{She has amazing recipes and every one I have tried is yummy and she has the Weight Watchers points calculated as well}

img via http://skinnytaste.com

Here is all you will need for the cupcakes:

18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)

20 oz can crushed pineapple in juice (do not drain)

Just mix these ingredients together in a bowl and pour into cupcake papers and bake to cakes instructions. (No oil or egg required!) I also couldn’t find crushed pineapple so I used the regular canned pineapple and they had large chunks in them, which I enjoyed!

And for the frosting:

8 oz Philadelphia 1/3 less fat cream cheese

20 oz can crushed pineapple in pineapple juice, completely drained of any liquid

1 cup sweetened coconut flakes

1/4 cup sugar

I placed my frosting in the fridge to thicken a bit (or the freezer if you are in a hurry)

img via

They are so simple and so yummy if you love pineapple and coconut!!

Check out Gina’s full (more beautiful) recipe HERE

ENJOY!!

Thanks for sharing this great find Ashley! I have been thinking about a pina colada recipe, but never thought of using pineapples instead of oil and eggs. Ashley doesn't usually blog about food, as she stated earlier, but she does blog about blog design, blogging, crafts, hair, and beauty. She truly is a multi-faceted woman. If you are interested in growing your blog, head over to Eisy Morgan--Ashley is a pro!

Hot Fudge Sundae Cupcakes {Guest Post from Ashton at Something Swanky: {DIY} Specialty Cupcakes and Desserts}

2011-08-16T05:47:00.003-06:00

I hope everyone had a lovely weekend. I know I did, except for the crazy traffic coming back from Utah. I actually saw a semi truck that had completely fallen apart and caught on fire! I apologize for taking a three-day weekend, but we are back with another delicious guest post. Today we have Ashton from Something Swanky: {DIY}Specialty Cupcakes and Desserts sharing Hot Fudge Sundae Cupcakes. Is anyone else out there saying "yum"?

Hello! I'm Ashton from Something Swanky: {DIY} Specialty Cupcakes and Desserts. I blog solely about desserts, and I'm super excited to be blogging here at Snips & Spice for CUPCAKE MONTH!!

I'm fanatical about cupcakes and jumped at the opportunity to write this post. Can I tell you something else I'm fanatical about?

Chocolate Ganache.

I love chocolate ganache. Love, love, love-- pure, adoring, unconditional love.

For chocolate ganache.

You know why? It's delicious and decadent, obviously. But more than that-- you can do so much with it. Put it on a cake, put it on your ice cream, or put it on your cupcake that looks like ice cream!

That's right. Hot Fudge Sundae Cupcakes! The beautiful thing about ganache is that once it cools, it's still spreadable-- which means you can still "pour" it over these cupcakes without worry about the buttercream melting or losing shape. Add a pretzel M&M for a cherry on top (I don't do fruit on my cupcakes), and voila-- hot fudge sundae, hold the bowl and spoon!

Hot Fudge Sundae Cupcakes: Recipe

http://www.somethingswanky.com/

Chocolate Cupcakes:

Recipe Source: Betty Crocker Just Cupcakes

2 1/4 c. AP Flour

1 2/3 c. Sugar

3/4 c. Butter, softened

2/3 c. Unsweetened Cocoa Powder

1 1/4 c. Water

1 1/4 tsp. Baking Soda

1 tsp. Salt

1/3 tsp. Baking Powder

1 tsp. Vanilla

2 Eggs

Preheat oven to 350º.
Using a stand mixer, whisk together all ingredients. Fill cupcake liners 2/3 full.
Bake for 19 minutes. Allow to cool completely before frosting.

Buttercream Frosting:

Recipe Source: Allrecipes.com

1/2.c. Butter

1/2 c. Shortening

4 c. Powdered sugar

3 Tbsp. Milk

1 tsp. Vanilla

Whisk together butter and shortening in a stand mixer.
Alternately add the 4 cups of powdered sugar with the liquids (1 cup sugar, 1 tbsp milk, 1 cup sugar, 1 tsp vanilla, etc...), whisking thoroughly in between and scraping down the sides of the bowl.

Perfect Chocolate Ganache:

Approximately 2 cups chocolate chips

Approximately 1 1/2 cups whipping cream

The key to this ganache is to not measure anything. Just trust me on this, you can't depend on the measurements! Pour desired amount of chocolate chips (recommended approx. 2 cups) into a microwave safe bowl. Pour the whipping cream into the bowl until it's just level with the chocolate chips (it shouldn't cover the chocolate chips completely). Microwave for 1 minute and whisk until smooth.

Thanks to Malory for inviting me to be a part of Cupcake Month here at Snips and Spice! I hope you've enjoyed this recipe and that you'll swing by Something Swanky and say "hi" sometime!

Thanks Ashton! I also love ganache. Ashton hosts a link party on Thursdays for recipes. Two of my favorite recipes from her blog are pink lemonade cupcakes

and Samoa Bars.

Don't those both look scrumptious? Add Something Swanky to your blog list for more delicious treats!

Boston Creme Cupcakes {Guest Post from Lyuba at Will Cook for Smiles}

2011-08-12T05:26:00.000-06:00

Warning! I had to go buy a donut after reading this recipe. Boston Creme donuts are a favorite in my family, and I just know I will have to make these for my dad. Lyuba from Will Cook for Smiles is so creative for think of this deliciousness! She created the recipe as a Father's Day treat for her hubby.

Ingredients:

For Cream Filling:
1 cup of milk
2/3 cup of heavy cream
1/2 cup granulated sugar
Pinch of salt
4 large egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter
1 1/2 teaspoons vanilla extract

For Cupcakes:
3/4 cup butter, softened
3 eggs
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 1/2 tsp vanilla
1 1/4 cups milk

For Ganache Frosting:
6 ounces semisweet chocolate
3/4 cup heavy cream, boiling

Directions:
Make the cream filling FIRST:
1.Whisk together the egg yolks and sugar until completely combines

2. Add flour and cornstarch, whisk together very well and set aside while heating the milk

3. Heat milk, heavy cream, butter and salt until simmering

4. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly

5. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!

6. Whisk in the vanilla, set aside to cool to room temperature

Cupcakes:
1. Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan
2. Beat the butter is a large mixing bowl for 1 minute
3. Add sugar and beat for another minute

4. Add one egg at the time, beating after each addition

5. Beat in vanilla
6. Mix in flour, baking powder, and salt
7. Add milk, beat well for about a minute

8. Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean

Ganache Frosting:
1. Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
2. Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature

~ Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.

~When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.

Enjoy!! Absolutely delicious!!

Thanks Lyuba for creating and sharing this wonderful creation! Lyuba posts lots of wonderful looking recipes on her blog. This prinzregententorte (which I have not idea how to pronounce) looks divine!

She also made these yummy red velvet cupcakes.

If you can move after stuffing yourself with these delicious Boston Creme Cupcakes, stop by Will Cook for Smiles and check out Lyuba's other great recipes.

BTW - I am going to Utah for my cousin's wedding this weekend, so no posts on Saturday or Sunday, but we will be back for more Cupcake Month on Monday. Have a great weekend!

Grasshopper Cupcakes

2011-08-11T05:09:00.002-06:00

Mint and chocolate is one of my favorite combinations. Andes mints, junior mints, peppermint patties, thin mints, etc. Is there anything more yummy and refreshing? My favorite treat at Dairy Queen is a mint cookie dough blizzard (I know, I know, everyone always asks for clarification that it is mint and cookie dough, but trust me it is fabulous). The grasshopper blizzard was the inspiration for this delectable treat. A few weeks ago, Adam and I went to a barbecue and brought these. They were the hit of the party! Are you salivating yet?

Ingredients

Cupcakes

1 box chocolate cake mix
1 box instant chocolate pudding mix
1/3 cup water
1/3 cup oil
1 cup sour cream
5 eggs
1 Tablespoon peppermint extract
1 Tablespoon vanilla extract
36 mint oreos (I like the double stuff)

Frosting

14 oreos
2 cups shortening
1 Tablespoon peppermint extract
2 lbs powdered sugar
1/2 cup milk
green food coloring (optional)
chocolate jimmies (optional)

Directions

Preheat oven to 325 degrees Fahrenheit.
Mix all ingredients for cupcakes together (except for the oreos).
Place one oreo in the bottom of each cupcake liner, then scoop 2 tablespoons of batter on top of the cookie.

Bake for 18-25 minutes (test with toothpick - if it comes out clean, they're done).

While the cupcakes are cooling, make the frosting. Begin by taking four whole oreos, and the filling from the other 10 oroes and mix together.

Add the shortening and peppermint extract and mix. If you want a darker green, add food coloring at this point.

Slowly mix in powdered sugar to taste. Use the milk to help keep the frosting creamy if it becomes dry from the powdered sugar. When you are finished, it should be a creamy, but fairly stiff consistency.

Frost cupcakes as desired. I used a large piping bag with a large circle tip to frost the cupcakes. I added the jimmies (sprinkles) as I frosted.

I like to let the frosting set and get a little stiff on the outside before serving. Now share with your friends and family, or keep them all to yourself (although it makes 36, so you might get a little full).

Cupcake Embroidery {Guest Post from Liberty at Liberty Original}

2011-08-10T05:29:00.001-06:00

Today we have my friend Liberty from Liberty Original. Liberty is sharing some super cute cupcake embroidery with all of us!

Hello all… I’m Liberty over at Liberty Original. I’m super excited to help Malory celebrate Cupcake Month!

I’m a somewhat “retired” Occupational Therapist staying home with my 4 wee ones until they grow a bit bigger. Sewing and being creative helps me maintain some sort of sanity in my hectic household.

Here are my four little people all looking at the camera… no easy task!

So, although I LOVE to eat cupcakes (love IS capitalized for a reason people… it’s why there are no pictures of the lower half of me… I’m just saying), I prefer to sew them so I don’t add to my muffin top.

For all of you sewers/embroiderers out there, this design came from Embroitique. They have some of the cutest in-the-hoop shabby sweet ruched designs. I ended up using my sewing machine to add the tulle frosting, however. I used their instructions as a guideline as the concept is so stinkin’ cute!

You can use ribbon, bows, buttons, sequins, pearls (just about anything you fancy) to accent your fluffy little pretties. I’m in the process of creating one of these guys on an apron for moi… You are never too old to sport a cupcake, right?

To true! Thanks so much for sharing (this is why we're friends--I have had my embroidery machine for over a year now, and I have never been to Embroitique). Liberty makes custom, beaufitul embroidered items. She has all these fun coffee cozies.

One of the sets I loved was this gorgeous set for a new mommy and baby.

And of course, this bag.

If you are in the need for some custom embroidery, or just want to feast your eyes on her designs, head over to Liberty Original and check it out.

Neopolitan Cupcakes {Guest Post from Michelle at Delicate Construction}

2011-08-09T05:25:00.000-06:00

I was so excited when I got today's post in my inbox. Michelle normally blogs at Delicate Construction; she is so creative, and she came up with these wonderful cupcakes! I actually made neopolitan cake for my wedding cake, but I have never thought about making neopolitan cupcakes.

Hello Snips & Spice readers!! My name is Michelle and I blog over at Delicate Construction!! I am so glad to be here today! This guest post was somewhat of a challenge for me since my creativity is generally outside the kitchen, but I was glad to give it a try!

I made Neapolitan Ice Cream Sundae Cupcakes!! This is my FAVORITE ice cream so I thought it would make a yummy cupcake...and it does. ;)

I got a picture without the wrapper so you could see all the goodness:

DELISH! Ok, it was super simple. I made my favorite vanilla recipe and separated it into 3 bowls, I left one vanilla and then mixed in some cocoa powder into another,

and strawberry ice cream topping into the third (you could also use jelly but that is what I had, and it didn't get that pink so I added some food coloring).

Then I put them in the muffin tin, I put chocolate on the bottom, then vanilla in the middle and strawberry on top.

Then bake it off, let it cool and frost it up! I did traditional ice cream toppings, chocolate sauce, sprinkles and a cherry! YUM!

I made some cupcake wrappers from scrapbook paper with a template I found HERE. I love this idea, you can make them to match all different occasions for pocket change.

Thanks so much for having me today!!! Hope to see you around soon!!

Thanks Michelle! Don't these look scrumptious? Michelle also hosts two fun linky parties each week on Delicate Construction. The first one is Made By Little Hands Monday, and the other one is Delicately Constructed Fridays. The linky party on Monday is dedicated to kid-friendly projects and has so many great ideas linked each week. Right now she is posting a series for back to school, so if you have kiddos, make sure you check it out.

One of my favorite features on Michelle's blog is her 10 uses posts. She posts 10 different ideas for how to use different household items. This week, she posted about chopsticks and created this beautiful wall hanging.

Take a minute to visit Michelle today to see some of her other uses.

Christmas in July Guest Post

2011-08-08T17:37:00.000-06:00

Hi! I know you are shocked that I have posted twice today. Well let's call it inspiration from Mandy at Sugar Bee Crafts. While Mandy was over here today, I was guest posting at Fireflies and Jellybeans for their Christmas in July (which trickled into August) series.

Head over to Fireflies and Jellybeans to learn how to make these great smelling Christmas ornaments.

Gumpaste Flowers {Guest Post from Mandy at Sugar Bee Crafts}

2011-08-08T05:12:00.047-06:00

Today's guest is a blogging wonder woman: Mandy from Sugar Bee Crafts! She has a fun idea for cupcakes at a baby shower to share.

Hi everyone!! I'm Mandy, from over at Sugar Bee Crafts:

Here's the whole gang on our recent vacation:

I enjoy all things crafty and have lots of DIY and tutorials on my blog. I even have a link party on Tuesdays so I can see your craftiness - then I show off a bunch of you on Wednesdays. You might know me from a few of my fabulously popular posts (click picture to check them out!):

I was able to make cupcakes for a baby shower a few weeks ago - happy day! I have seen so many cute cupcakes out there - aren't cupcakes all the rage right now?? - and I've been wanting an excuse to make some. The theme for the shower was pink and flowers, so I made plain cupcakes topped with flowers made out of Gum Paste.

I made some of my flowers curved out and some flat - but I loved the curved ones most. I didn't have a "molding cup" and I'm cheap so instead of buying one I put the flowers out over my measuring spoons. By the end I had every spoon I could find on the counter with gumpaste flowers drying on them.

By drying the gumpaste on curved surfaces, they get a more dimensional shape. That's why you need to use gumpaste - it dries hard and holds it shape, unlike fondant. See the ones that are curved up:

Then to put them on the cupcakes I used a dot of icing as "glue" - some flowers I stacked, some were plain. I liked the variety:

The cupcakes were lemon with a raspberry filling - the cake was a mix (with extra oil added) and I made the raspberry filling by blending the raspberries and heating it and stirring in sugar and cornstarch. I found a tutorial on filling cupcakes, but of course I can't find the link now. Basically I cut a cone-shape out of the cupcake and put in filling, then cut a piece off the cone so it was then a lid and put the lid back over the hole in the cupcake. I thought they were pretty yummy. And I made those cupcake liners too - cute, right?

Gumpaste is easier to work with than you think - don't let it scare you! Just roll it out like playdoh and cut the shapes you want - it was fun to try something new.

Hope to see you over at Sugar Bee Crafts!!

Thanks Mandy! Gumpaste is very fun to use for decoration. Mandy is a blogger whom I admire; she often posts multiple times a day! I can't even keep up with posting once a day, so I am in awe of someone who can post more than once daily. This past week Mandy has been sharing about Grandma's Day Camp, which looks like great fun! She also posts lots of quick sewing tutorials (how cute is that ghost dress!?!). One of my favorite posts is her lazy susan.

If you don't already follow Sugar Bee Crafts, take a minute today to stop by and say "hi" to Mandy.

Baby Sea Turtle Cupcakes

2011-08-07T10:18:00.001-06:00

Last year, my mother-in-law was throwing a baby shower and wanted me to make the dessert. She didn't know if the baby was going to be a boy or a girl, and the information she gave me was, "she loves sea turtles." I spent some time thinking about what I wanted to make, and finally, with the help of Adam, I came up with the idea to have a mommy sea turtle cake, and baby sea turtle cupcakes.

This was before my blogging days, so I don't have pictures of the whole process, but I will try to be descriptive.

Since this is Cupcake Month, I am going to focus on the cupcake turtles. The first thing I did was bake some chocolate cupcakes using my basic recipe. After letting them cool, I cut the tops off all the cupcakes (this would be a great opportunity for making whoopie pies since you don't use the tops for the cupcakes). I filled the cupcakes with a raspberry buttercream, but that is not necessary for the recipe.

At this point, I began working with the cupcakes one at a time. To make the turtle shell/body, I turned the cupcake bottom upside-down and frosted the top. I colored some fondant a light green, and covered the cupcake (click here for more information about food coloring, and here for a post about covering cakes with fondant). If you are doing this at home, you should have a small round shape like a shell that is a solid light green color.

The next thing I did was make the diapers. I cut a circle of white fondant, then cut it in half, then cut two slits for the diaper. Place the straight edge along the bottom of the cupcake and wrap around. Then fold the diaper down, folding the sides first, then the middle over the sides.

I put Adam in charge of limbs. He rolled small logs of light green fondant into arms and legs. He bent the arms to make them the shape of a sea turtle arm. Adam made the heads by covering a Reese's egg with light green fondant.

We made the finishing touches by cutting various sized circles out of dark green fondant to cover the shell. The head was finished by adding eyes (small white circles of fondant with a black food coloring dot) and a pacifier. I bought the small candy pacifiers, and Adam cut off the part that goes in a mouth. We used a bit of frosting to stick the pacifier on the mouth of the turtle. Since we didn't know the gender of the baby, we added some blue ones for boys.

And some pink ones for girls.

Then placed them on this three tier dessert stand.

Questions, Updates, and Following

2011-08-06T12:21:00.000-06:00

How are you enjoying cupcake week so far? Is there anything specific that you want to learn about this month? Any recipes you want to see?

I have been working on the different pages available here on Snips & Spice. I wanted to make it easier to find what you are looking for. Check out the recipes page; it is the first "finished" page. I use quotes around the word "finished" because it will always be a work in progress as I add more recipes. Please let me know how I can make the pages easier to navigate or more user-friendly.

-----------------------------------------------------------------------------------------------------------------------

In other news, I wanted to take a moment to update everyone on all the ways you can keep up to date with Snips & Spice.

You can now get Snips & Spice delivered directly into your email. See up there at the top of the left sidebar? Just enter your email address, then go to your email and open the link to finish the process.

There are two ways to follow on facebook. You can like Snips and Spice, where you will get updates and the regular posts, and you can also follow through the networked blogs app where you will get the posts.

You can also follow through twitter (although I am not very twitter savy).

And just this week, I started pinning to my boards on pinterest.

Of course you can always add Snips & Spice to your google reader, or follow through google friend connect.

Eggless Chocolate Banana Coconut Cupcakes

2011-08-05T05:34:00.049-06:00

I am so excited about today's post. Fortunately for me, Adam and I have no special dietary needs which means I get to bake whatever I want; I know quite a few people who aren't as lucky as we are. Manni from I Bake Cakes is sharing an eggless cupcake recipe today. This recipe can be easily altered to be completely vegan.

This cupcake was an experiment that turned out to be really good. The coconut is not too over powering but it gives the cupcakes more texture instead of taste. However if you prefer to have more coconut, then I would suggest using the reduced coconut milk instead of the regular milk. The frosting was a regular butter cream frosting which I flavored with coconut milk. I then dunked the frosted cupcakes in sweetened coconut. To top it off, I rolled out chocolate fondant for the “fake coconut” and used green fondant for the leaves.

Yields: 15 cupcakes

Ingredients

2 cups all purpose flour

1 ½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
1 cup milk (I used 1% milk) or the reduced coconut milk (read below for more info)
1/3 cup oil (I used vegetable oil, canola should be fine)
1 tsp vanilla extract (I actually used a bit more!)
1 Tbsp vinegar
1 Medium size Banana
¾ cup shredded coconut (I had unsweetened kind)
4 Tbsp Cocoa Powder

Method:

Pre-heat the oven to 350 F.
In a medium sized bowl combine: flour, sugar, cocoa powder, baking soda and salt.
In another bowl, mix: milk, oil, vanilla extract, and vinegar. Mix well.
Add the dry flour mixture to the wet ingredients slowly and stir until combined. (I ran this through my hand blender for a minute). This mixture is not thick as compared to the cake batter.
Now add in the mashed banana and stir using rubber spatula.
Fill each of the cupcakes until about 2/3 full. Transfer to the oven.
Bake for 15-18 minutes, depending on the type of oven you have you may need to watch these. I had to do several batches to get the right texture. My trial ones came out dry but the last batch was amazing. To further test your cupcakes, take a clean toothpick and insert in the center; if it comes out clean, they’re done!

Frosting:

1 cup (2 sticks) unsalted butter, room temperature
2 ½ cups powdered sugar|
1/3 cup reduced coconut milk, room temperature
1 ½ tsp vanilla extract
1/8 tsp salt
1 ½ cups sweetened coconut

For Reduced Coconut Milk:

Bring coconut milk to a boil in large deep sauce pan over med-high heat. The milk will boil up high, so watch out! Reduce the heat to med-low and boil until the milk has reduced close to half of the milk. This can take approx. 30 minutes. Don’t worry too much if it’s not close to it!! As long as the milk reduces some, it’ll be fine. Next remove from heat and cool down completely. Store it in a small bowl with a lid and chill in the refrigerator. This step can be done a day or two before but remember to keep it chilled!

** Coconut milk is sold in cans, and they are sold in all the major grocery stores. I prefer the cans only because I know the ratio.

Manni's work is just gorgeous! I picked some of my favorite pictures from her blog to share with you; she is truly an inspiration.

Don't these all look perfect? Her work is so clean and impeccable. I limited myself to only sharing pictures with cupcakes, but Manni also does gorgeous fondant cakes. She was even in a cake competition last month. Head over to say "hi" and share some love with Manni.

Cupcake Matching Game {Guest Post from Amy at Naptime Crafters}

2011-08-04T05:31:00.032-06:00

Are you in the cupcake mood yet? Today we have the pleasure of hearing from Amy from Nap Time Crafters. She created this cute cupcake matching game for young children; it is a great quiet game for them to play.

Hi I'm Amy from Nap Time Crafters!

I LOVE every kind of craft, but if I had to pick a fav it would definitely be sewing for my little girl. I also love decorating my apartment with very budget friendly projects. Nap Time Crafters is home to 90 free Tutorials {and growing!}, the American Crafter Competition, Friday Favs Party, & a Giveaway every Saturday!

When I was little my mom made us a matching game with pom-poms and a muffin tin. I decided to go from there and made some yummy little cupcakes. Don't you want to gobble them up?

Here's what you need:

Muffin Tin- I got mine at the dollar store
Fabric- 6 different frosting colors and 1 cake
Paint- to match your fabric
Paintbrush- ignore that foam brush in the pic. I found a regular one works best
Stuffing- sorry forgot to get that in the picture:)
Pattern- print that out here (*I used 1/4" seam allowances)

1. Cut out your pieces. You can save a lot of time by stacking the fabric and cutting out multiple pieces at a time

2. Gather the cupcake top by putting in a row of basting stitches all the way around and then cinching up the ends
3. Sew the bottom of your cupcake to the side piece (*this is the trickiest part, so stick with me). You need to match up the rounded portion of the bottom piece with the small curve of the side. I found it was easiest to not use pins and just adjust as I sewed along (when the needle is down you can lift the presser foot and then wiggle your fabric back into place). Overlap the 2 bottom pieces slightly.

When you're done- it should look like this:
4. Now line up the sides with the fabric right sides together and stitch it shut. This is what you should have now:

5. Now we're going to frost our cupcakes:) Slide the frosting into your completed cupcake, so the right sides are together. Pin in place and stitch together.

6. Turn it right side out and then stuff your cupcake. When it's nice and fluffy hand sew the opening shut.

Yuuummm- doesn't it look good:)

7. Paint your muffin tin to match your cupcakes. This will take a few coats and a bit of patience. If you want you could save a bit of time and just paint the bottom- trust me that would be a lot easier and possibly only take 1 coat. ***Update! Try mod podging matching fabrics scraps to the bottom. Or cardstock.

Finished! The perfect set for your little one to bake with and learn a few colors.

OK... little miss doesn't quite know her colors yet, but she likes banging the pan around and flinging cupcakes across the room:)

Thanks Amy for sharing this fun game! Amy has more kid friendly ideas on her blog; two I think are great are:

This DIY Boardbook

and these cute Halloween Finger Puppets (I love this idea).

Head over to Naptime Crafters and check out what Amy is up to this week. She has lots of patterns and tutorials to browse through.

Cupcake Ornaments {Guest Post from Jenn at Ruffled Sunshine}

2011-08-03T05:25:00.002-06:00

Did anyone try making the cupcake recipe from yesterday? Today we have Jenn from Ruffled Sunshine visiting with some of the cutest ornaments I have ever seen! Who wouldn't love ornaments that look like cupcakes, and are all sparkly with glitter?

Hello Friends! I'm so excited to be here with you and Malory celebrating all things cupcake. My name is Jenn and I blog over at Ruffled Sunshine. I share a little bit of what I've been up to from time to time. I have a spunky little girl, Ivy that keeps me on my toes, but she is my biggest source of inspiration. Ivy is ca-razy about holidays. She is the kind of girl who watches Rudolph all year long and asks me to sing Away in a Manger to her every night before she drifts off to sleep.

We la la love cupcakes in our house. {Lemon ones are our absolute fave} But my brother is getting married next month which means I'm trying to cut back on the sweets! So Ivy and I pulled out the glitter and glue and whipped up a batch of cupcake ornaments to satisfy our cravings.

SUPPLY LIST

ball ornaments

ribbon
glitter
mod podge
cupcake wrappers
glue gun
twine, string or an ornament hook

OK I know it's August, but just head to a craft store. You would think it was October with all of the fall and Christmas decorations out already! I just know you will be able to get some ornaments to make your own batch of cupcakes.

Step one: Remove the top thingy from an ornament and set it aside. Take some ribbon and starting about a third of the way down from the top wrap and glue the ribbon, covering the bottom two thirds of the ornament. I used brown to give it a chocolate cake look.

Step Two: Mod podge the uncovered part of your ornament and dump a bunch of glitter on it. I used white for this one but any color "frosting" would be cute. Glue together a couple of cupcake liners for stiffness, then glue your ornament in to the cupcake wrapper.

Step Three: Glitter the ornament top too. {If you don't have one of those glitter trays I highly recommend it. I got mine at Hobby Lobby for $2 or something. The funnel makes all the difference.} Then put that top thingy back on.

Step Four: Tie with some bakers twine or string and hang on your tree. Or seeing as it is August and I really shouldn't be tempting you to think about things like Christmas, just think of how cute it will be when you DO get to hang it on your tree!

Step Five: Make a bunch more because it was easy, and you are kind of addicted to glitter now. I thought the patterned ribbon looked like some fancy bakers cups so I left them without the wrappers. That mini black polka dot one is my fave, imagine that. How cute are they in miniature?!

Thanks for having me Malory! It was super fun. And I'd love it if you all came visit me some time. I know we will be good friends!

Happy cupcake making!

Thanks so much Jenn! I know some of these ornaments will be decorating my tree this Christmas. Jenn has one of the cutest blogs out there. Ruffled Sunshine is one of my "eye candy" blogs. Every time Jenn posts a project, she uses the most beautiful pictures.

This swimsuit rack is so cute, and a creative use of faucet handles.

Jenn is also the wonderful person who introduced me to picnik (yes I heart picnik).

Head on over to Ruffled Sunshine and satisfy your sweet tooth with some of her "eye candy."

French Toast Cupcakes with Maple Frosting {Guest Post from Christina at It's a Keeper}

2011-08-02T05:25:00.001-06:00

As I told you yesterday, today we have the pleasure of hearing from Christina at It's a Keeper. Christina makes so many delicious looking recipes, you will definitely want to visit her blog and look for your favorite food!

Thank you, Malory, for inviting me to guest post here at Snips and Spice! My name is Christina and my blog is It's a Keeper. I love cooking and trying out new recipes. I have a huge pile of random recipes that I've collected over the years, and I'm cooking and baking my way through the pile and reporting back on whether or not the recipes are "keepers". Today, I'm sharing my recipe for French Toast Cupcakes with Maple Frosting. Yes, my friends, you CAN have cupcakes for breakfast!

French Toast Cupcakes with Maple Frosting

1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs, room temperature
1 tsp. maple extract
1/2 cup milk

Preheat oven to 350° degrees. Line muffin tin with baking liners.

Combine flour, baking powder, cinnamon and salt in a mixing bowl. In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract. Alternate between whisking in flour mixture and milk into liquid mixture. Make three additions of flour and two of milk. Beat until smooth.

Divide batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched. Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting.

Maple Cream Cheese Frosting

8 oz. cream cheese, softened
1 cup unsalted butter, softened
Pinch of salt
1 tsp maple syrup
4 1/2 cups confectioners sugar, sifted
4 slices bacon, cooked

Beat together cream cheese, butter and salt until creamy. Add maple syrup. With mixer on low, add sugar 1/2 cup at a time until light and fluffy. Increase mixer speed between additions. Frost cupcakes. Cut cooked bacon into 1 inch pieces and garnish cupcakes.

This recipe is definitely a keeper! I highly recommend whipping up a batch! I hope you’ll stop by and visit me as I share recipes, cooking tips and tricks on my blog, It's a Keeper. Thanks again for having me, Malory. It was a pleasure.

Thanks for the wonderful post Christina! I want to make these this weekend. Christina also has some other fun cupcake recipes and decorating ideas on her blog.

I love these cute beach inspired cupcakes.

And how cute are these darling ornament inspired cupcakes?

Christina also hosts a weekly link party on Thursdays. Now go try one of these recipes, or snoop around her blog for another delightful recipe.

Cupcake Month Kick-Off!

2011-08-01T05:26:00.007-06:00

I am so excited today! Back in June, I shared with my followers on Facebook (if you don't already follow on facebook, you might want to start) that August would be CUPCAKE MONTH! August in my family means birthday season--we even have two days with multiple family members' birthdays. To celebrate all these occasions, August here on Snips & Spice is going to be filled with cupcake recipes, cupcake decorating ideas, cupcake crafts, and well basically anything cupcake related. I have lined up a terrific guest list for this event, and I know you will be thrilled with the turnout. It has been a crazy busy summer with few posts here, but August is going to be packed with creativity!

To get you ramped up for this event, I want to begin by reminding you of a few cupcake posts from the past 6 months.

This cupcake pincushion was a fun to make, and I use it all the time. Get the tutorial here.

This peanut butter frosting recipe has been a huge success at work and with my husband who does not usually eat sweets (and I have to tell you, he said the cupcakes I made this last weekend are my best ever...recipe to come this month). Get the recipe for peanut butter frosting here.

A gumpaste bow is easily made for a small version like I did for these mini cakes as a cupcake topper. Get the tutorial here.

The first time I created my Almond Joy Cake recipe, I made cupcakes instead of a large cake. My family gobbled them up at our family reunion, and I knew I had a hit (and could use the recipe for Barb's birthday cake). Get the recipe here.

I posted this tutorial with 10 tips for baking beautiful, delicious cakes. This month, I will be updating some of the tips for cupcakes (as some only apply to large cakes).

If you have never experimented with different types of food coloring, take a peek at this post for information about different types of food coloring, and what media they work with best.

This zucchini cake recipe makes delicious cupcakes with cream cheese frosting. I made them last year for my cheerleading team, and they still talk about them. Get the recipe here.

Are you as excited as I am? Feel free to grab a button to let everyone know you are celebrating with us, and if you are interested in posting, I have a couple days still open for guest posts (email me at snips.spice@gmail.com).

Tomorrow Christina from It's a Keeper will be here to share a delicious recipe with you. I drooled all over the keyboard when she emailed me her post; you won't want to miss it!

T-Shirt Upcycle to Toddler Dress

2011-07-21T14:50:00.000-06:00

I really love the color of this t-shirt, and it is made of the softest cotton, but alas, the neckline tends to flow further down than I would like--so I made it into a dress for my niece (who is almost 2). This is one of the easiest ways to make a dress because the side seams and hem are already sewn.

Materials/Supplies

t-shirt (should be about double the circumference of the toddler you want to put it on)
elastic thread
fat eighth (or other material for straps)
sewing machine and thread
scissors

Directions

Cut the t-shirt off under the sleeves (if this is too long, cut the shirt lower, but be sure to NOT cut off the bottom).

Wind the elastic thread onto a bobbin. My machine can wind it onto the bobbin just fine (it got stuck a couple times, but with a light tug, it went smoothly--still much faster than winding by hand). I have heard that some machines have problems with this, so you may have to wind by hand.

Place bobbin in machine and thread as normal. I had some problems when I first started because I wasn't getting the bobbin to thread properly. Make sure you get the elastic thread through every part it is supposed to go through.
Keep the t-shirt right-side out, and sew a line around the top about 3/8 of an inch from the cut edge (I just lined the edge of my presser foot up with the edge of the fabric). Be sure to knot, or reverse when you start and finish a line.

Lift your presser foot and more down 3/8 inch from the previous stitch line. Sew around. Repeat until you have shirred the desired width. I sewed 9 lines.

Cut the thread on the side where you moved down each line.

To make the straps I made, cut four strips 1.5 inches wide each.
Fold the strip in half right sides together, and sew down the two long sides 3/8 inch from the edge.

Turn the straps right side out. I find it easier if I have cut the seam allowance down to about 1/8 inch.
Sew a line down the center of each strap.

Sew the straps onto the dress 1 inch from the sides.

Isn't this so cute? I made this in about an hour before pool time. Now go look in your closet, find those shirts you just don't wear, and make some toddler dresses. You could also use this as a cute shirt for an elementary school girl as well.

Lisa's Lime Brownies

2011-07-14T12:22:00.003-06:00

A few years ago, my mom discovered these wonderful orange brownies from Paula Deen. We love lime in my family, so recently, my mother adapted this recipe into a lime brownie. These brownies do not taste like traditional brownies, but they are dense and chewy like the delicious chocolate brownies you are used to. Try these for your next summer get together, or make some to enjoy while lounging around the pool.

Ingredients

Zest the limes with a fine grater or micro-plane. Juice the limes by squeezing around a fork.

Brownies

1.5 cups (plus 2 Tablespoons) flour
2 cups (minus 2 Tablespoons) granulated sugar
1 teaspoon salt
1 stick butter (softened)
4 eggs
Zest and juice of 3 limes

Frosting

8 ounces cream cheese (softened)
4 tablespoons butter (softened)
1/2 bag (about a pound) powdered sugar
Zest of 2 limes
Juice of 1 lime

Directions

Brownies

Preheat oven to 350 degrees.
Spray 9x13 pan with Pam.
Cream together the butter, sugar, lime zest, and lime juice.

Beat in the eggs.

Add the dry ingredients and mix until combined.

Pour into the greased pan, and bake for 30 minutes.

Set aside to cool.

Frosting

Cream the cream cheese and butter together.
Mix in zest and juice.

Gradually beat in the powdered sugar.

Spread onto the cooled brownies.

These are so delicious! I love to add a strawberry on the top, but I also think raspberry would be divine. How would you dress up these brownies?

Happy 4th of July {Red, White, & Blue Projects}

2011-07-04T11:51:00.001-06:00

I hope you all have a wonderful 4th of July! This picture was actually taken on New Year's Eve a couple years ago when Adam and I went ice skating up at Evergreen Lake. I didn't have very many good pictures, but I read a couple blogs about taking better pictures, so maybe I will get some better pictures this holiday.

I wanted to take the day to remind you of some of the projects we have done in the last year that are red, white, and/or blue.

Top left to right:

These cakes were not displayed for these posts, but these posts will help you make cakes like this:

Middle row left to right:

Bottom row left to right:

The Flannel Receiving Blanket

2011-07-01T12:44:00.001-06:00

This is one of my favorite gifts to give to first-time mothers. As many of you know, babies seems to make frequent messes. A new baby can go through several blankets and several outfits a day. I love to give a bundle of these flannel blankets to new mothers: they are so soft and snuggly, you can make them in a wide variety of colors and prints, they are light (so they don't take much room), they are easy to wash, and they make great swaddlers. Oh, and did I mention...I made these five in one afternoon?

I went to Joann's on Wednesday and it was my lucky day--all the snuggle flannel prints were on sale for 50% off! Score! (By the way, the sale is still on for another week)

So I bought all these cute prints. I also love making these and using different stitches on the edge. Each person who gets these gets a unique gift because I use different stitches and different fabrics each time. I thought the triple stitch zig-zag went great with this heart argyle pattern.

I like how the diamonds in this stitch echoed the square design on this flannel.

I am always a sucker for a scallop edge.

This wave reminded me of the cycle the flower circles make in this flannel.

Who doesn't love hearts? This was a big hit at the shower.

Materials (for 1 blanket)

1 yard each of coordinating flannel
Scissors
Bowl
Pen/Marker (or rotary cutter and mat)
Measuring tools (like a pattern board)
Pins
Sewing machine
Coordinating thread
Iron (optional)

Directions
***This pattern uses the envelope method just like the wedding blanket, and the softest blanket.***

Wash and dry fabric before beginning. Flannel shrinks quite a bit, so you want to get that out of the way before you sew. I iron the fabric before I begin because it is easier to work with. The edges can get squishy when you wash and dry.
Cut your flannel pieces to 34" wide, and I keep them as long as the selvage widths (about 40"). If the two pieces were not the same original width, cut down to the smaller one.
Round your corners by either cutting around the bowl using the rotary cutter, or marking with pen/pencil and cutting with scissors.

Lay your two flannel pieces right side together, pin around, and sew around using 1" seam allowances. I like to use larger seam allowances to allow for imprecise cutting (this saves me time). I also want a larger seam allowance, so when I sew around the edge at the end, it catches the edges. These blankets can get a lot of wear, and I don't want a seam ripping and all the fabric fraying. Leave about a 4" gap to turn the blanket right side out.

Before you turn your blanket right side out, cut off some of the selvage on each corner (cut down to about 1/4").

Clip around the corner with the scissors (like we did on the flap of the school-time messenger bag).

Turn your blanket right side out, flatten the edges either with your finger, or the iron, and pin all around. Be sure to get your gap edges to match up with the rest of the blanket edge.

Sew a decorative stitch (you could use a plain zig-zag, or a straight stitch if you don't have any decorative stitches, or try the twin needle) 1/4" from the edge all the way around.

We have so many pregnant friends right now, I am going to stock up on flannel, so I can whip some of these up for everyone. I don't think you can ever have too many blankets.

The (reversible) School-Time Messenger Bag

2011-06-28T11:09:00.000-06:00

Do you remember when I went to Utah in March? While I was there, I made this cute bag with my cousin Hannah (her friend Tess also made one). I promised to post a tutorial explaining how to make the bag, but alas, it turns out that I do not take helpful pictures when I am helping two teenagers create something. I know it has been months, but I finally remade the bag, and have the complete tutorial for you!

Supplies

soft and stable

Scissors
Rotary cutter and mat (optional, but so helpful)
Sewing machine & thread
Pins
1 yard decorator's/indoor canvas (one side)
1 yard decorator's/indoor canvas (other side)
Soft & Stable (for the bag body) - this is optional, but it is a great product. It is lighter than batting, and more stable. You could use batting, or if you want a floppier bag, don't line it with anything.
Iron & ironing board
Pencil/pen
CD or DVD
Ruler or measuring tape

Directions
***unless otherwise stated, the entire pattern uses 1/4 inch seam allowances***
***these directions pertain to directional fabric; if yours does not have a direction, you can ignore directions***

Begin by cutting each of your fabrics into the following sizes (the picture is to help people with directional fabric):

13 x 11.5 front (cut 1 soft and stable)
13 x 11.5 back (cut 1 soft and stable)
4.5 x 11.5 sides (2) (cut 2 soft and stable)
13 x 11.5 flap
4.5 x 13 bottom (cut 1 soft and stable)
4.5 x 5.5 side pockets (2)
4.5 x 7 side pocket liners (2)
13 x 7.5 front pocket
13 x 9 front pocket liner
3 x 43 strap

Make your strap. Stack the straps right sides together and sew along both long sides. Flip right sides out, iron, then sew 1/4 inch from the edge along the long sides again.

Make your pockets.

Match your side pockets and side pocket liners. The pocket liners should be 1.5 inches taller than the pockets.
Stack and pin your pieces along the shorter side right sides together so that the top of the pocket matches with the bottom of the pocket liner.
Sew pocket and liner together.
Iron the seam allowances toward the pocket liner.
Fold the pocket on top of the liner to match the bottom corners of the liner and the pocket.
Iron them flat.
Top stitch along the top of the pocket to stabilize. I stitched two rows of top stitching for decorative effect.
Repeat the process with the front pocket sewing along the longer edge this time.

When you are finished you will have all of the above pockets.

Make your flap.

Trace your cd/dvd on the two bottom corners of each of your flap pieces.
Cut the corners so they are round.
Stack the two flap pieces right sides together.
Sew around the sides and bottom edges - leaving the top open. Clip around the corners.
Flip inside out, iron, and sew 1/4 inch from the edge for the three sides you just sewed.

Sew together bag body.

Stack in the following order: the front piece of soft and stable, the front fabric right side up, the front pocket right side up, the bottom fabric right side down, the bottom soft and stable. Sew together.

Mark down the center of the front pocket, then sew down to create two smaller pockets.

Sew bag back onto the bag body by attaching to the bottom. Stack the bottom (soft and stable with bottom fabric), back fabric, and back soft and stable, then sew.

Sew the sides to the front of the bag (remember to include the pockets and the soft and stable).

Sew the sides to the back of the bag. You will have an opening at the bottom of each side. Pin sides to bottom, and sew a straight line to close the opening.

Repeat entire process for the other bag fabric (minus the soft and stable). For the sake of this tutorial, we will call this the lining from now on, but understand this is not actually lining since the bag is reversible. I sewed three lines down the front pocket of this one to create pen/pencil pockets.

Sew the flap to the bag body with the soft and stable. I sew just a little less than 1/4 inch seam allowance to ensure this seam does not show when the two sides are sewn together.

Pin the strap into the bag body. Be sure to not twist the strap when you pin.

With the bag right side in, place the lining right side out inside the bag and pin together around the top. Be sure to catch the straps in the pins and make the pockets line up on the same side. Sew around the top leaving a gap at the back to turn the back right side out.

Turn the bag right side out, then pin around the top.

Sew 1/4 inch around the top to stabilize the bag--be sure to catch the opening and sew it shut when you sew around the top.

Come back later this week to see what I did with the extra fabric.

Streamer Bow

2011-06-27T16:53:00.000-06:00

Well I am back from cheer camp, and we had a great time! It was the first year without yelling and tears. There almost always seems to be drama when you get that many girls together, but we were drama free this year (maybe it is because of the addition of two boys to our squad?). Besides the zebra bows, we wore two different sets of streamer bows. These are fun, easy, and quick to make. Consider them the next time you are making bows.

Supplies

3 sizes of ribbon (you can use whatever kind and size you want, but I recommend using at least some grosgrain ribbon). For the pink one, I used a 2.5", 7/8" and 3/8" ribbon, and for the camouflage, I used 7/8", 5/8" and 3/8" ribbon.
Scissors
Hot glue and gun
Measuring tape
Hair tie
Fray Check

Directions

Cut the ribbons down to size. Cut the largest width ribbon 1/4" longer than the medium width ribbon, and the medium width ribbon 1/4 " longer than the thinnest ribbon. I cut the pink bow ribbons 13", 12.75" and 12.5", but the camouflage I cut 14", 13.75", and 13".

Trim the ends so that they have the double point. Fold the ribbon in half length-wise, then clip at an angle. Dab Fray Check on the end of each ribbon to prevent fraying.

Cut about 4-5" of the medium and small ribbons to create your center knot. Stack one on top of the other, and tie in a knot. Fray check the ends. (If you are making multiple bows, cut a longer length of ribbon and tie all the knots at once--it is easier)

Place a dot of glue on the center of the widest ribbon, then stack the medium ribbon on top of it. Repeat with the smallest ribbon. Glue the center of the knot to the center of your stacked ribbons.

Place a dot of glue on the back of your ribbons in the center. Stick the hair tie in the glue dot. Glue and fold the sides of the ribbon so that both ends of the ribbon knot meet.

Dry Colorado Weather

2011-06-18T21:02:00.001-06:00

This is a Sponsored post written by me on behalf of Walgreens for SocialSpark. All opinions are 100% mine.

Although we recently had a bought of rainy weather, Colorado seems to be heading back into its normal dry routine. In this spring weather, I battle dry skin, hang-nails, eczema, and allergies.

If you remember back to March (when I took a little blogging break), I went to Utah to visit my family. While we were out there, I had an allergic reaction to something and ended up with a large rash that took over the lower half of my face, my neck, and my upper chest. I was covered in itchy little bumps. Whenever my eczema flares up, I used hydrocortisone cream to hydrate, sooth, and nourish my skin, so I lathered myself with Walgreens Brand Maximum Strength Hydrocortisone 1% Anti-Itch Ointment. The itching ceased almost immediately and the rash disappeared in a few days. . The itching ceased the

Most people are feeling the money crunch these days, and I like to save whenever I can. Adam and I try to use store-brand products whenever possible, and with Walgreens products, I know we will never be disappointed. Walgreens Brand Health and Wellness Products are pharmacist recommended, have 100% satisfaction guarantee, and usually contain the same active ingredients as those in other national brands. Visit the Walgreens website for more information.Walgreens Brand Health & Wellness Products

There are also several bloggers hosting giveaways for you to try some of these products. Go check it out!giveaways

Walgreens Way to Well Fund™

Independence Day (July 4th) Table Runner

2011-06-15T16:38:00.000-06:00

I am sort of obsessed with stars; I actually have a metal star that is taller than I am hanging on the wall of my home. I look for any excuse to include stars on my decor, crafts, or dress. We made these table runners for Super Saturday a few years ago in the fall using fall colors. You will spend more time cutting than actually sewing this table runner. This is a great project for new sewer because there is a lot of forgiveness with this project.

Supplies

Gingham fabric (I used 1/2 yard of backing fabric, and bought 1/4 yard each of 3 reds and 3 blues, but I had quite a bit of leftover fabric that I will use for napkins)
Scissors
Sewing machine & thread
Paper & pen or pencil

Directions

Cut 6: 10x12 inch rectangles of backing fabric.
Cut 2 reds, and 1 blue: 10x12 inch rectangles.
Cut 2 blues, and 1 red: 8x10 inch rectangles.
Draw a tall star on a piece of paper.

Cut a star on each of the 8x10 inch rectangles.
Stack two layers of the background fabric, one of the large rectangles and a contrasting star.

Sew through all four layers 1/4 inch from the edge of the star (on the inside of the star, so you are sewing the star down to the other fabric).

Repeat steps 6-7 for all three blocks.
Sew two of the blocks together by stacking backs together using a 3/8 inch seam allowance. Repeat to join last star.
Sew around the edge of the table runner. Be sure to open seams when sewing over them.

Snip around the table runner, around each star, along the seams. Be careful not to snip through your seam.

When you are finished, it will look like this:

All you need to do now is wash your table runner in your washing machine, and dry in the dryer. This will shrink up and crinkle the edges of your stars, seams, and the edges of the table runner. Make sure you empty the lint trap in your dryer before and after you dry your table runner.

Wired-Edge Ribbon Rose - Super Easy!

2011-06-14T14:18:00.001-06:00

Sorry for the blurry picture...it's a little difficult to take a steady picture of the top of my own head.

This will take all of a couple minutes to make, and is so easy, it makes a great kid project to adorn hair, clothes, or accessories.

Supplies

Wire-edge ribbon (I used 2.25 inch wide ribbon and about 30")
Scissors
Hot glue gun
Fabric, cardboard, or paper to glue flower down on

Directions

Begin by cutting ribbon to length, then poke wire out of the edge. Pull one side of the wire completely free from the ribbon. Poke the other side out and begin pulling.

Fold one edge under, pinch in your fingers and glue down. This creates the center of your rose.

Scootch the ribbon along the wire until it is completely gathered. It will naturally spiral around the center.

Glue down on scrap of fabric, cardboard, or paper. Be sure to glue down each layer of the ribbon to ensure rose doesn't bobble.

Simple Hair Bow

2011-06-13T13:20:00.000-06:00

Cheer camp is next week, so we are gearing up for what's to come. This week, I am making bows; this zebra bow is a simple bow and takes only minutes to make.

Supplies

Ribbon - I used 1.5 inch wide satin zebra print, and 7/8 inch wide black satin.
Glue gun
Scissors
Hair elastic
Fray Check

Directions

Cut a 3 inch length of the black ribbon and tie into a knot.

Cut a 21 inch length of the zebra ribbon and fold like pictured.

Pinch center of the bow and glue the black ribbon to the front.
Place the elastic against the back of the bow and glue the black ribbon ends around the elastic.

Dab fray check in a line along the cut ends of the bow to keep from fraying.

Apple-Blueberry Crisp

2011-06-10T11:52:00.001-06:00

Yum...Yum, Yum, Yum. That just about sums up this delectable dish. Growing up, one of my favorite deserts was cherry crisp. My mother would serve it hot with vanilla ice cream; the next morning, we would eat it cold for breakfast (which is what I plan to do with this batch).

I was at the grocery store today and they had a 32 oz. package of blueberries on sale for $5.99. I don't know about everywhere, but here, that's a steal. I brought them home and snacked on them all afternoon. When Adam got home he said, "what are you going to do with all those blueberries?" Even though I assured him they would all be eaten, he thought I should make a blueberry crisp--shocking from the man who doesn't like sweets.

Ingredients

2 large tart apples
2 (ish) cups of blueberries (I just added handfuls until they looked right)
11 T softened butter
1 C flour
1 C oats
1.5 C brown sugar
2 t cinnamon
2 t nutmeg

Supplies

large bowl
9x13 pan
mixing spoon
knife & cutting board
vegetable peeler

Directions

Preheat oven to 375 degrees.
Peel, core, and thinly slice apples. Spread into pan.

Spread blueberries on top of apples.
Combine all other ingredients and mix until it forms a crumbly mixture.

Spread mixture over blueberries and apples.

Bake for 40 minutes.

Let cool somewhat before eating--you don't want to burn your tongue!

Monogram Applique with Name Embroidery

2011-06-09T10:19:00.000-06:00

I recently made this backpack for my nephew using the Child's Drawstring Backpack Pattern. The initial and name on the pocket got such rave reviews that I thought I would share with you how to make a pocket like this these two. You do not need an embroidery machine to make the letter applique.

Materials/Supplies

Embroidery hoop
Cotton fabric for pocket
Micro fleece fabric for applique letter
Water soluble stabilizer
Thread & sewing machine
Scissors
If you are making it without an embroidery machine, print a large copy of whichever letter you wish to applique.

Directions

Begin by placing the outer hoop of the embroidery hoop down.
Layer the cotton on top of the hoop with the right side up.
Layer the fleece on top of the cotton with the right side up.
Layer the stabilizer on top of the fleece. (If you are not using an embroidery machine, layer the letter printout)
Hoop all layers together.
Embroider the letter. (If not using an embroidery machine, stitch in a zigzag stitch with an extremely short stitch length all the way around the letter)
Cut away the excess fleece.
Embroider the name.
Remove the hoop and the stabilizer--my stabilizer mostly tears away, then I use water to remove any remnants. Cut to desired size and use the envelope method to make the pocket.

The Wedding Blanket

2011-06-08T12:08:00.002-06:00

While I truly loved and appreciated everything we received for our wedding, one gift has won out for the favorite over the past year and a half. A family friend gave us a faux fur blanket with our names and wedding date embroidered on it. I have never been much into faux fur, but I love this blanket. It sounds silly, but we use this blanket spring, summer, fall, and winter.

A few months ago, I made a similar blanket for a family friend for her bridal shower, and last week, I made another one for a friend for his open house.

The wedding blanket is made using the same method as this blanket, but on a larger scale. I bought 2 and 1/3 yards fabric (60 inch wide), then followed the same process as before. I buy one side of faux fur, and one side of thin suede. I recommend embroidering on the thin suede. The faux fur is a little too thick to easily fit in the embroidery hoop, and the needles break. When sewing with faux fur, use a rounded (stretchy) needle instead of a sharp.

The newlyweds will love to cuddle under this luxurious blanket for year to come as they remember their big day!

Cupcake Pin Cushion

2011-06-07T12:08:00.000-06:00

Don't you just love cupcakes? They are so cute, and the perfect size. I've had this pin cushion in my head for weeks, and I finally made it last week. I'm thrilled with how it came out. Store your pins in the top, but don't worry--if you accidentally drop some pins, there are strong magnets on the bottom to help you pick them up!

Supplies

One fat quarter of fabric for top
One fat quarter of fabric for bottom (you could use scraps)
Strong magnets
Hot glue gun and glue
Batting & polyfil
Embroidery hoop
Base - I bought mine at Joann Fabrics for $1!
Printed spiral (go to the site, then right click the spiral and select print)
Scissors
Sewing Machine & thread

Directions

Fill the base of your pincushion with magnets (glue in place).

Cut a strip of fabric to surround the base. I cut mine twice as long as the circumference of the base and 2.5 inches wider. Fold the top over about 1.5 inches. Set the tension on your sewing machine as high as it will go, and the longest stitch length. Sew a line over the fold 3/8 inch from the edge. Sew again 1 inch from the other edge.

Glue fabric around the base at four evenly spaced points. Be sure to not glue over the thread. Pull the thread to gather the fabric tightly around the base, then glue in place in complete ring around top and bottom of the base. Cut a small circle of fabric and glue to bottom to cover all ends.

Cut two pieces of your top fabric and one layer of batting about 8 inches by 8 inches.
Lay one piece of the top fabric right side down, then a layer of batting, then another piece of top fabric right side up.
Place your spiral on top of your fabric and batting, place all layers in embroidery hoop, then sew on the spiral line with a stitch length of 2 (normal tension).

Remove from embroidery hoop. Increase the tension and stitch length again, then sew two circles around the spiral.

Pull the thread ends to gather the spiral into a ball shape. Place inside the base, and glue 3/4 the way around.
Stuff the pin cushion with as much polyfil as it will handle, then glue opening shut.
Poke all you pins in, and admire your work!

How to Make a Gumpaste Bow

2011-05-30T06:35:00.002-06:00

Yesterday, I shared these graduation cakes with you. As promised, today I am going to show you how to make a beautiful gumpaste bow.

Gumpaste is an edible food product, but I don't actually recommend eating it. You can buy gumpaste or make it (although I haven't had any success in making my own). When you buy gumpaste, it comes in the form of a stiff dough. You form gumpaste into whatever shape you want, then let it dry. Gumpaste hardens completely when dry; however, when you eat gumpaste, it turns to a slimy texture in your mouth--YUCK! It is nice to use because it does harden completely and is completely food-safe.

Supplies

Gumpaste
Food coloring (optional)
Parchment paper
Plastic wrap (or bag)
Large pot (or other stand)
Crisco
Pizza cutter
Candy melts (you can use stiff frosting)
Piping bag
Rolling pin

Directions

Color your gumpaste whatever color bow you want. If it sticks to you hands, grease your hands with a little Crisco. You will need a ball that fits into your hand (this should leave you a little extra)

Tear off about 1/4 of the gumpaste and roll onto the parchment. Cut into strips. Your strip width will change with the size of your bow. My strips were about 3/4 of an inch wide for this bow. I used the Wilton ribbon cutter, but I have used a pizza cutter and a ruler in the past.

Cut strips into various lengths. I cut: 8-7.5" strips, 8-6" strips, 4-4.5" strips, and 4-3" strips.
Roll a piece of parchment paper into a long tube. As you cut your strips, wrap them around the parchment. Then squish the ends together using a little Crisco as glue.

Hang the roll of parchment (lined with your gumpaste loops) over your large pan. Let dry overnight (I don't let it dry completely, but mostly. This lets me tear off the long squished ends if I need to, without breaking the loops).

When you pull them off the parchment, your loops should hold their shape.

Melt some candy melts in a piping bag. This will be used as glue for your bow. Make a silver dollar sized blob of candy melt on the flat parchment paper.

Place the largest loops in a circular pattern into the blob of candy melts. You can place some of them on their side for a more natural look. Then place more candy melts and the next largest loops. Continue in this pattern until it looks like a bow. Add candy melts where needed to secure bow. You can also tear the ends off the bow to make it fit better. Play around until it looks right, which sometimes takes some time.

After the candy melts cool and harden, you can move the bow to your cake. Secure in place with a little more of the melted candy melts.

Graduation Cakes & a Winner!

2011-05-29T08:35:00.000-06:00

I hope everyone is enjoying their Memorial Day weekend! As with most of the country, we had our graduation ceremony in the past couple weeks--which means graduation cakes. Today I am not going to focus on baking cakes, frosting cakes, food coloring, or covering with fondant (click to see previous posts). Today I am just sharing a little eye candy with you, but tomorrow I will share how to make a gumpaste bow!

The first cake was for Jerry. He had a hard time deciding what he wanted and ultimately landed on a Colts cake. I made the decision to add the middle tier with his name and graduating year, so it had something to do with graduation.

The second cake was for Hailee. She came in with a vision. She knew just what she wanted and I don't think I could have matched her idea better.

Come back tomorrow for a tutorial on how to make this gumpaste bow!

The winner of 1 hour free design time from Sugar Ink Design is:

OurAzFamily who said...

Their work is awesome! Absolutely beautiful! I "liked" them on my personal facebook account under the name, Marsa McCool-Solis. I would love to be entered in the giveaway :) Thanks so much!

Sugar Ink Design Sponsor Love & a GIVEAWAY!!!

2011-05-23T16:32:00.000-06:00

Did you notice my new header? The amazing ladies, Teri and Kris, at Sugar Ink Design created this custom header for Snips & Spice. When Teri emailed me the design I practically squealed with delight! She was able to capture my personality as well as portray what the blog is about in one design.

Teri and Kris create custom designs for all of life's occasions. They were voted by Denver 7's A-List as Top 5 Best Invitations in Denver for 2009-2010. If you explore their site, you can see examples of their work including wedding invitations, save the dates, business logos and cards, announcements, party invitations, holiday cards, posters, etc.

They designed my wedding invitations and thank you cards.

They also designed our Christmas card this past winter.

Here are just a few of my favorite designs:

I sometimes spend hours just looking through their portfolio. Now the part you have all been waiting for: these two talented artists are offering two special savings to Snips & Spice followers! They are offering 15% off any order made through Saturday May 28, 2011 (just tell them you came from Snips & Spice). They are also offering one lucky winner an hour of free design time! That is a $45 value and can be used toward any of their services.

Here's how to enter:

Go to Sugar Ink Design and check out their awesome work.
"Like" Sugar Ink Design on Facebook.
Come back and leave a comment telling what you would do if you won the free design time.

Good Luck!!!

Mmmmmm...Peanut Butter Frosting

2011-05-19T20:35:00.002-06:00

If you have been reading my blog for a while, you probably already know that Adam does NOT like sweets/treats (yes I think this is practically criminal). Last week we had a retirement party for a co-worker of mine. I was asked to bring the cupcakes. I wanted to make something new for my department, and I thought about the favorite treats we have at lunch. Anything chocolate, caramel, or peanut butter is a big hit. After I made this recipe, Adam ate a cupcake and told me it was the best cupcake I had ever made. He has even eaten five in the last week!

I also was to give a shout out and thanks to Manni from I Bake Cakes. I was the winner of a giveaway on her blog where I got this cute cupcake stand. She makes the most beautiful cupcakes I have ever seen. You should hop over if you have a moment and take a peek.

Ingredients

1 stick (4 oz) softened butter
1/2 Cup creamy peanut butter
1 bag peanut butter chips
3 Cups powdered sugar
1/4 - 1/2 Cup milk

Directions

Cream together the butter and peanut butter.

Melt the peanut butter chips in the microwave. Set the power level to 7, and microwave at 30 second intervals stirring between each interval. (It took me about 1.5 minutes)

Add the melted peanut butter chips to the mixer and cream together.

Add one cup of powdered sugar to the mixture. It will appear very dry.

Drizzle a small amount of milk until it reaches a creamy texture.

Repeat steps 4 and 5 until all the sugar is incorporated. When you are finished, your frosting should be creamy, but stiff enough to hold its shape.

Relationship DIY

2011-05-14T03:01:00.001-06:00

This is a Sponsored post written by me on behalf of TwoOfUs for SocialSpark. All opinions are 100% mine.

As many of you know (at least I think many of you know--if you have been reading my blog for a while, or have read the "about me" page) I have been married for about one and a half years now. I thought marriage would be so easy because Adam and I dated more than 10 years before getting married. I know some of you are doing the math now...

When Adam and I got married, I was surprised by how much was not automatic. We were living together for the first time which brought its own challenges. I would like to say that we are blissfully happy 100% of the time, but that would be false. We are blissfully happy most of the time, but that doesn't change the fact that relationships take work.

I was recently invited to explore Two of Us.Org. The first thing that caught my attention was the tabs at the top of the page where you can pick which stage of a relationship you are in for tailored articles and advice.

tips on keeping your relationship fresh

One of the first articles that caught my attention was about the pressure to have children after you get married. I spent years being asked "when are you two getting married?" Almost immediately after getting married, we were getting asked "so when are you going to have kids?"

We do want to have kids, but have a lot to think about and many decisions to make before we do so. I enjoyed the perspective from the article, and the three other articles I clicked on (you know the endless tunnel of clicking where one thing leads to another?). One of the most lasting impressions I had was that it is up to us when we have children because we are the ones raising the children.

I also watched a video by Hill Harper about "Conversation Parties." Well if you know me at all, you know I like to talk, and this just lends more structure to the conversations about life and relationships.

You can even like them on Facebook to get updates and advice.

I'm curious what the next question will be after we have children. What questions do you have about relationships?

Baby Pixie Hat

2011-05-13T14:05:00.000-06:00

Do any of you watch glee? Not too long ago, Quinn wore a pixie hat that went viral. I saw this cute hat here, and I thought it would make a great baby hat and gift. Knitted hats for baby are one of my favorite gifts because they are soft, comfy, cute, and quick. I made this one to donate to Warm Hearts Warm Babies, so it is fit for a premie, but the pattern should fit most newborn heads.

Supplies

One skein Baby's First Lion Brand yarn (you can make several hats out of one skein). This is a bulky weight yarn, which knits up more quickly than a sport or worsted weight.
12 inch size 6 circular needle (this is my favorite needle for knitting baby hats).
Size 6 double-pointed needles
Stitch marker
Tapestry/yarn needle
Button or other embellishment
Scissors

To work the rib in this pattern, knit into the back of one stitch, then purl one stitch, repeat. Remember to move your working yarn to the back when knitting, and the front when purling.

To work the decrease, you will knit two together by knitting in the back of both stitches.

Directions (after step 3, every time the pattern instructs you to knit, knit into the back of the stitch)

With circular needles, cast on 76 stitches.
Knit rows 1-6 (do not join). This will create a garter stitch and the base of the hat.
Row 7: k2, bind off first stitch, k1, bind off second stitch, k1, bind off third stitch, k1, bind off fourth stitch, k1, bind off fifth stitch, k1, bind off sixth stitch, work rib pattern to end of row. (70 stitches left on needle)
Row 8: place stitch marker and join both sides to create a loop so you are knitting in a circle. You will have the six-stitch flap hanging down. Begin with the knit stitch and work in rib around.
Continue working in rib stitch until your hat measures about 5 inches tall.
Begin decrease rows:

Decrease row 1: k2tog, work rib for 12 stitches, repeat to the end of the row. (65 stitches)
Decrease row 2: k1, work rib for 12 stitches, repeat to the end of the row. (65 stitches)
Decrease row 3: k2tog, begin with a purl stitch to work rib for 11 stitches, repeat to the end of the row. (60 stitches)
Decrease row 4: k1, begin with a purl stitch to work rib for 11 stitches, repeat to the end of the row. (60 stitches)
Decrease row 5: k2tog, work rib for 10 stitches, repeat to the end of the row. (55 stitches)
Decrease row 6: k2tog, begin with a purl stitch to work rib for 9 stitches, repeat to the end of the row. (50 stitches)
Decrease row 7: k2tog, work rib for 8 stitches, repeat to the end of the row. (45 stitches)
Decrease row 8: k2tog, begin with a purl stitch to work rib for 7 stitches, repeat to the end of the row. (40 stitches)
Decrease row 9: k2tog, work rib for 6 stitches, repeat to the end of the row. (35 stitches)
Decrease row 10: k2tog, begin with a purl stitch to work rib for 5 stitches, repeat to the end of the row. (30 stitches)
Decrease row 11: k2tog, work rib for 4 stitches, repeat to the end of the row. (25 stitches)
Decrease row 12: k2tog, begin with a purl stitch to work rib for 3 stitches, repeat to the end of the row. (20 stitches)
Decrease row 13: k2tog, work rib for 2 stitches, repeat to the end of the row. (15 stitches)
Decrease row 14: k2tog, p1, repeat to the end of the row. (10 stitches)
Decrease row 15: k2tog, repeat to the end of the row. (5 stitches)

Last 2 rows: k5. (5 stitches)
Cut yarn ends, and pull tail through stitches. Weave tail into top of hat.
Weave in the tail at the base of the hat, and stitch flap to base.
Add embellisment over flap.

If you don't already know how to knit, I have knitting tutorials with pictures and video:

Lori's Lemon Bars

2011-05-11T07:15:00.003-06:00

I don't think words can adequately describe my love for lemon bars. When I went to Utah in March my aunt made the most delicious lemon bars I have had in recent memory. Adam (who you might remember doesn't like sweets) nearly ate an entire pan himself. Of course I asked for her recipe, and it was one of the desserts we had for mother's day.

Ingredients

1 stick butter (4 oz) softened
dash salt
1/4 C sugar
1 C flour
3 T lemon juice (about 1 large lemon)
2 eggs (beaten)
1 C sugar
3 T flour
Powdered sugar (for sprinkling)

Supplies

Baker's spray
8x8 pan
Measuring cups/spoons
Mixer
Spatula

Directions

Preheat oven to 350 degrees.
Spray pan with baker's spray.
Mix first four ingredients together, then press into pan.

Bake for 15 minutes.

Mix together remaining ingredients.

Pour over baked crust.

Bake another 25 minutes.
Remove from oven and sprinkle with powdered sugar. Wait until they cool completely before cutting.