Anyone want to take a wild guess where we are headed for our next family adventure?! One hint, these Cactus Cupcakes are the PERFECT representation of the area!
If you happpened to guess Texas, you are correct! In just a few short weeks we will be out of snowy NY & enjoying all of the fabulous entertainment the Dallas/Ft.Worth area has to offer. We will even be visiting AT&T Stadium and taking in a Cowboys game! So cannot wait!
So in the meantime, my daughter & I will be eating these delicious and totally easy to make Cactus Cupcakes to get us pumped for our trip!
• Unfrosted Cupcakes
• Cherry & Chocolate Frosting
• Green Frosting in a Decorating Can
• White nonpareil sprinkles
• Graham cracker crumbs
• Decorating bags
• Star decorating tip
Frost the top of each cupcake with chocolate frosting.
Dip frosted part of the cupcake into a small bowl of graham cracker crumbs.
Add a small amount of chocolate frosting to the bottom of each marshmallow and place one marshmallow on top of each cupcake.
Use your can of green frosting and different decorating tips to cover/frost the marshmallows to make them look like cacti.
Example: use the star decorating tip to frost stars all over the marshmallow.
Place a star tip in the bottom of a decorating bag and fill your bag with cherry frosting.
Use the decorating bag to add a few stars to the top of each cupcake for flowers.
Sprinkle the white nonpareil sprinkles on the green part of the cupcakes.
I think it’s safe to say cheese is always a hit at any social gathering! If you don’t know what to bring to a pot luck, the safe bet is to always bring some type of cheese dish. Everyone loves cheese! Even those picky eaters. Plus, if you end up with leftovers, cheese holds up pretty well in the refrigerator! It doesn’t go bad like those pasta dishes and salads.
One of my favorite cheese dishes to make during the month of November is my famous Turkey Cheese Ball! I can’t take all the credit for this creation, it’s one of those things that has been floating around the inter webs since the beginning of time! So who knows who the original Turkey Cheese Ball creator actually was. Whoever you are, thank you for the best dish to pass at any November social gathering! Always a hit! Always something I have friends make on their own after spotting my Turkey Cheese Ball!
• Cheese Ball
• Candy Eyes
• Pretzel Sticks
• Candy Corn
Take your Cheese Ball and flip to the bottom. Take a spoon a scoop out a tiny scoop of cheese. You will be using this scoop of cheese later as “glue”.
Now take those pretzel sticks and poke one in the front of your cheese ball to create a turkey neck and then poke several pretzel sticks in the back to make Turkey feathers.
Using that scoop of cheese as a “glue”, “glue” your candy corn onto the turkey neck pretzel stick. Then “glue” on the eyes.
Place your Turkey Cheese Ball onto a serving dish and lay out your crackers.
Serve & Enjoy!
Too soon?!?! I know! Halloween was literally one day ago and I’ve already moved on to Christmas like the crazy people! Honestly, I’m all about Thanksgiving and usually hate people who jump right into Christmas! I’m a huge foodie and that Thanksgiving dinner is EVERYTHING to me!
However, I know I will be traveling a lot this holiday season and I have a million holiday recipes on my bucket list this season to share with y’all, so I needed to start NOW! I can’t be a failure, I need to complete that list! So don’t worry! I’m not one of the crazies, I have a valid excuse for jumping straight into Christmas lol.... at least I like to think I do ;-)
12 oz Wilton white chocolate melts (or white chocolate chips)
1 Tablespoon vegetable oil
1 cup pretzel snaps - broken into pieces
3/4 cup mini Reese’s white chocolate peanut butter cups - halved
1/2 cup red and green M&M candies
1/4 cup peanut butter - melted
1. Line a 15 x 11 cookie sheet with wax or parchment paper and set aside.
2. Add the white chocolate and vegetable oil to a double boiler. Melt over medium heat, stirring occasionally. Remove from heat and stir.
3. Pour the melted white chocolate onto the cookie sheet. Use a spatula to spread the chocolate out evenly.
4. Immediately sprinkle the broken pretzel pieces, white chocolate peanut butter cups and red and green M&M candies on top of the melted chocolate. You will want to complete this step fast before the chocolate hardens.
5. Chill for 30 minutes to allow the bark to completely harden.
6. Once hardened, remove the bark from the refrigerator and set aside. Place the peanut butter in a microwave safe bowl and microwave on HIGH for 20 seconds or until melted. Allow to cool and thicken for 5 minutes.
8. Before serving, break bark into pieces and ENJOY!
*Store in an airtight container in the refrigerator for up to one month.
O my yum!!! Who doesn’t love Coffee Cake?!?! I’m a team Apple gal since pumpkin just isn’t my jam! So when autumn hits, apples galore!!!
One of my favorite fall recipes happens to be Apple Butter Coffee Cake! This recipe does take some time, so it’s on my “only make one time a year” list! Definitely worth the effort that’s for sure. Beyond delicious, so make sure you make plenty.
• 1 cup butter
• ½ cup milk
• 2 packages dry yeast
• ¼ cup warm water
• 3 eggs, separated, reserve the egg whites
• 2 ½ cups flour
• ¼ teaspoon salt
• ¼ cup sugar
• ½ cup walnuts, chopped
• ½ cup raisins
• ½ cup milk
• 1 cup apple butter
• Reserved egg whites
• 1 cup sugar
1.Heat butter and milk over low on the stovetop until butter has melted. Cool to lukewarm.
2.In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
3.Sift in the flour, salt, and sugar. Beat until the mixture is smooth and
4.Cover bowl and refrigerate overnight.
5. The next day, blend walnuts, raisins, milk and apple butter in a saucepan over medium-low heat.
6 Stir until mixture thickens. Let cool.
7. Beat egg whites until stiff.
8. Slowly add in the 1 cup of sugar.
9. Pour into the cooled apple butter walnut mixture.
10.. Divide dough into two equal pieces (4 if using 2 small bread pans) and dust each with flour.
11. Roll out (one at a time) to make a large circle.
12. Pour half of the walnut filling onto the dough and spread out over the dough.
13. Roll up jelly-roll fashion. Set aside and roll our second piece of dough and repeat process.
14. When done, twist the two pieces of filled dough
together, making a braid or twist.
15. Place in carefully in bread pan. Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees. Bake for 40-45 minutes.
16. Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a vanilla glaze.
Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.
Can you believe it!!! We are half way through October!!!! Which means Turkey Day is not that far away! I don’t know about you, but we tend to over cook on Thanksgiving and end up with leftovers galore. Our eyes are ALWAYS bigger than our stomachs. I also don’t know why we feel the need to make every single side dish known to man. No reason to have 628 different side dishes, but we do it every year thinking this year will be different. We will actually eat ALL the food. We never come close!
Since we will be chillen at the Cowboys/Indians game this Thanksgiving hopefully celebrating a Cowboys win, we had a yummy Turkey dinner not to long ago and had plenty of leftovers to play with. One of my yummy left over creations just happened to be an Instant Pot Turkey Noodle Soup. Enjoy!
• 2 cups cooked turkey breast, chopped
• 1 tablespoon butter
• 2 cloves garlic, minced
• ½ white onion, chopped
• 3 celery stalks, chopped
• 12 ounce bag frozen mixed vegetables
• 1 cup macaroni noodles
• 4 cups chicken broth
• 1 tablespoon oregano
• 1 teaspoon salt
• ½ teaspoon ground pepper
1.Turn Instant Pot on to saute mode and add the butter, onion and garlic to the inner pot. Cook while stirring for 1-2 minutes.
2. Add your veggies.
3. Add your turkey.
4. Add your noodles.
5. Pour in your broth.
6. Add those spices. Close the instant pot lid and turn pressure valve to seal. Cook on manual
high pressure for 12 minutes. Allow for a quick pressure.
7. Serve & Enjoy!
CourtneyLynne is former model turned mommy & wifey! When not blogging all things foodie, fashion, travel, mom life & straight up fabulousness to the masses, she can be found chasing her toddler around in 6in stilettos & laughing at her own jokes her glass of wine told her to tell.