Browsing Tag


food, printable

fudgy peppermint brownie cupcakes (and printable tag)

December 17, 2014

When it is Christmastime, I just can’t get enough of the chocolate and peppermint combination.  Let’s face it, I love chocolate and pretty much anything, but peppermint and chocolate may possibly be one of the greatest combos ever, especially for this time of the year!


This recipe came as a result of the need to make a bake sale treat a couple of weeks ago for my kids’ music school.  I love the way it turned out because the recipe couldn’t get any easier, the packaging makes it bake-sale ready, it’s festive for the holidays, and it’s pretty to look at.


For these minty brownies you will need a box of brownie mix, crushed peppermint candies, and peppermint extract.


Make the brownies according to the package.  Stir in 1 tsp of peppermint extract and 1/3 cup crushed candies.  Then divide your batter into sprayed muffin tins.  Your time in the oven will be shorter too.  Start checking the doneness around 15 minutes in.


My husband was actually shocked to hear how basic this recipe was.  When I told him how it was done, his response was, “That’s it?”  Yes.  That’s it people.

Put each brownie cupcake into a clear plastic cup.  Pipe on some store-bought frosting, and top with more crushed candies.


If these are on their way to a bake sale, or even a classroom party, go ahead and wrap each cup in cellophane and tie a fork on.  Lastly, get these cute and simple printable tags to top your treats.  (I entered my own text in, yours come blank for customizing!)


There you have it!  A festive, cute, YUMMY, and transportable Christmas treat!

And if you can’t get enough of chocolate and peppermint, like me, check out these:


15 Awesome Chocolate Peppermint Treats via Circus Berry


Fudgy Peppermint Parfaits via Circus Berry for Somewhat Simple



sour cherry & almond coffee cake muffins

July 15, 2014

So, for the last two weeks we have had a hearty stock of cherries in our fridge.  Sour ones to be exact.  If I was in a different state (i.e. not pregnant) I would be concocting all sorts of delectable drinks with the little tarts, but that is not the case right now.  That being the case, I have replaced the cherry cocktail with a cherry treat.


As I side note, let me just say that I can hardly believe it is cherry season already, but when I showed up to my CSA last week to pick up our fruits and veggies, there they were!  Maybe it is me, but I tend to measure the passage of summer in two ways…the landmark dates that make up summer (Last day of School, Independence Day, Birthdays, and Labor Day) and seasonal produce.  Before we know it I will be swimming in plums…which is a different series of posts entirely.


With our first batch of cherries, I made a Sour Cherry & Almond Coffee Cake, adapted from Martha Stewart.  It was delicious but wasn’t screaming out almond or cherry to me, which was what I really wanted.  With our second batch of cherries, I decided to give it another go, making a few more alterations and serving it up muffin style.  Jackpot.


sour cherry & almond coffee cake muffins

Yield: 12-15 muffins

sour cherry & almond coffee cake muffins


  • Topping:
  • 4 tablespoons butter, melted
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped, raw almonds
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Muffins:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick softened butter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup buttermilk
  • 3 cups fresh sour cherries, pitted


  1. Preheat oven to 350° F. Line a muffin tin with paper cups and spray with non-stick cooking spray. Set aside.
  2. Make the topping by stirring together the butter, flour, almonds, sugars, salt, and cinnamon with a fork. Set aside.
  3. Whisk together flour, baking powder, and salt in a medium bowl. In a separate bowl using a mixer, cream butter and granulated sugar together until pale and fluffy. Beat in eggs, vanilla, and almond extract. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Using a #20 fisher (3 Tablespoons), scoop batter into muffin cups. Top each cup with 4-5 cherries and sprinkle with the topping.
  4. Bake in preheated oven until topping is golden and a toothpick inserted into the center comes out clean, about 35-40 minutes. Allow to cool before enjoying.
  5. adapted from Martha Stewart

The result is exactly what I was going for.  A little more cherry, a little more almond flavor, and you have a most perfect treat to go with your morning coffee.



If you don’t have fresh sour cherries, you could use frozen.  Either way, whip up a batch and invite someone over to indulge in coffee and cake with you on the back porch.  Ahhhh, summer.



ice cream sodas {mix it up}

March 29, 2014

It has been a long, long while since I have made and enjoyed one of the these treats.  When I was a little girl, my grandparents would make them all of the time for us and having them now is a little nostalgic to me.  Considering how simple this treat is, I wonder why I don’t spoil my kids with them more often.


This is everything cool, refreshing, easy, kid-friendly, and nostalgic you can ask for.  The kids helped me pick out their soda flavors and with a scoop of ice cream and a pour of soda, we had a fun and old-fashioned style beverage to enjoy.


I would make these again just to see the thrill in my little ones’ eyes.  For such a simple treat, they got so excited!  They loved watching the soda and cream foam up over the top of the glass as I poured, something that was my favorite part of the dessert as well.  There were lots of giggles…who knew?


Ice cream and soda and a fun trip down memory lane.  These will definitely be going into my summer treat rotation!  Enjoy…



cherry coconut brownies

February 25, 2014

It is not all that often that I make things from box mixes, but I just happened to have a box of brownie mix in the pantry that I bought for something completely different and decided to finally use it.  With a twist, of course.


I added in some homemade cherry pie filling and coconut.  That’s it!  Just a little extra love and there we have a dreamy, black-forest-like brownie that was a cinch to make.


Once you mix up your brownie mix, add 1/2 cup flaked coconut.  I used Bob’s Red Mill Unsweetened Flaked Coconut, but any coconut will do.  Pour the mix into your prepared pan. Then, scoop some pie filling onto the brownie batter, in various spots, and swirl in with a butter knife.   This is very scientific, I know.  Oh, and I used 1/2 cup.


And a word on my cherry pie filling.  It was actually supposed to be a syrup but I cooked it too long so now it is a gel that I call cherry pie filing.  There are no cherry pieces, it is pretty thick, but it tasted too amazing to let it go. So I jarred it up and figured I would do something with it.  Minor failure turned success!


This brownie is oh-so-chewy and outright amazing, and now that I have an open jar of pie filling, I can see myself grabbing another box of brownie mix so that I can make more.  (I apologize to my friends and family in advance.)


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white chocolate-macadamia nut popcorn

February 11, 2014

Here is some salty-sweet, amazing, can’t-stop-with-one-bite, goodness for your Tuesday morning!  Once you throw this together, you might even bag some of it up to give to friends for Valentine’s Day.  Maybe.


Let’s not forget all of the Valentine’s Day parties you might have to bring something for this week.  This is super easy and is definitely a crowd-pleaser.

White Chocolate-Macadamia Nut Popcorn

2 cups white chocolate chips
1 cup red candy melts
1 (or more) cups chopped macadamia nuts
8 cups pop corn, popped and lightly salted

Divide your popcorn and macadamias, about 60/40. Melt the white chocolate chips according to package directions and pour over the 60 part of your popcorn and nuts. Stir gently to coat and spread out on wax paper in a thin layer. Sprinkle on your sprinkles. Repeat with the red candy melts, the 40 part of your popcorn and nuts, and the remaining sprinkles. Allow to cool until set. Break apart larger pieces and enjoy.


Get a room full of girls and this stuff will be gone before the night is over.  At least that is what happened with me and my friends.  Enjoy!


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