{Recipe} Baked Cinnamon Sugar Wonton Crisps

Four ingredients and thirty minutes are all it takes to make this easy and delicious dessert.

Asher brought some of these for Preschool treat...

We also made these for Family Night.

One package of wonton wrappers goes a long way.

Though these definitely get eaten quickly:)

Baked Cinnamon Sugar Wonton Crisps

Ingredients

1 package Wonton Wrappers

Cinnamon Sugar

Olive Oil

Sea Salt

Vanilla Bean Ice Cream, optional yet desirable:)

Directions

Preheat oven to 375 degrees

Place tinfoil on a cookie sheet.

Take 10 wonton wrappers and cut in half diagonally.

Place the cut halves on the prepared cookie sheet.

Brush each wonton wrapper with a light layer of olive oil.

Sprinkle on a little sea salt and a lot of cinnamon sugar.

Bake in the oven to desired crispness.  I leave mine in for at least 10 minutes.

Take out of the oven and allow the crisps to cool.

Eat plain, or with any desired ice cream or sweet dip.

Enjoy:)

{Recipe} Lucky Charms Krispie Treats

This easy, yummy treat was the first thing to go at Abbie's birthday party.
I got the idea HERE.
The empty plate was proof to me that this was a hit!

Lucky Charms Krispie Treats

Ingredients-

1 box Lucky Charms Cereal

10.5 oz. bag Mini Marshmallows

1/2 stick of Butter

Lime Green Wilton Candy Melts, optional

Directions-

Pour cereal into large bowl.

Melt butter over medium-high heat.

Add mini mallows and stir constantly until melted and smooth.

Pour the mixture into a lightly greased 9x13 pan.

Melt a small amount of the candy melts in a ziplock bag according to directions, in the microwave.

Snip off the corner of the plastic bag and drizzle the candy melts across the top.

Cut into squares and serve after the mallows have had a chance to set for about 10 minutes.

Notes~

When I make these again, I plan on adding more mallows.  I like my krispie treats to by extra gooey.

These were drier than I like, which can be solved by taking out some of the cereal or adding more mallows.

Linked to- Whipperberry

{Recipe} Coconut Lemon Poppyseed Bread

When I saw this recipe...
I immediately pinned and craved it!
Coconut and Lemon are two of my favorite flavors.

Matt, who is NOT a lemon fan...
Really liked this bread because the lemon is very muted in this recipe.
The bread is super moist,
And the BEST part is the coconut on top that slowly toasts as the bread bakes.

I followed the recipe exactly as stated over at Ambitious Kitchen...
With the exception that I added a more liberal amount of coconut to the top,
That addition is entirely up to you, though HIGHLY RECOMMENDED!:)
Click HERE for the recipe.

{Recipe} Thin Mint Truffle Chocolate Bundt Cake

You can never go wrong with mint and chocolate...
Especially when you add Girl Scout Thin Mints to the mix.
This cake has a faint mint taste due to the truffles and a mint buttercream frosting.

Thin Mint Chocolate Truffle Bundt Cake

1 Batch Thin Mint Truffles
1 Box Chocolate Cake Mix
1 Batch Mint Buttercream Frosting

Make the cake mix according to package directions.
Pour into a greased bundt pan.
Drop as many of the truffles as you want into the batter. (I used almost the whole batch)
Bake as directed.
As the cake bakes, it will grow around the truffles, so no need to push them down or cover them.
The truffles will also bake, turning them into a soft cookie with a different texture than the cake.
Once done baking, allow to cool for 5 minutes then transfer to a cooling rack.
Allow the cake to cool completely before frosting.

Thin Mint Truffles

1 sleeve Thin Mint Cookies
6 oz Cream Cheese, softened

Use a food processor to turn the cookies into crumbs.
Mix the crumbs with the cream cheese until well incorporated and holds it's shape.
Roll into 1 inch balls then refrigerate.

Mint Buttercream Frosting

1 stick Butter, softened
1 pound Powdered Sugar
1/4- 1/2 teaspoon Mint Extract
2 Tablespoons Milk, to desired consistency
1-2 drops green food coloring, optional
1 pinch Edible Disco Dust, optional

Cream the butter.
Add powdered sugar and mint extract.
Slowly add milk until you get the consistency you want for piping.
Using a 1M frosting tip follow I Am Bakers instructions for frosting roses.
Fill in ant spots between flowers with little star dollops of frosting.
Sprinkle with the pinch of edible disco dust to give it that faint minty sparkle.

{Recipe} Pumpkin Streusel Bundt Cake

Even though "pumpkin season" has technically come and gone...
I had to share this recipe.
For the frosting alone this is a recipe worth looking at.
It would taste amazing on almost any dessert!

I found a recipe that I adapted from Taste of Home for the cake...
And my own concoction for the frosting.
The flavors that really make this recipe are the streusel with the vanilla bean frosting.

Pumpkin Streusel Bundt Cake with 
Vanilla Bean Cream Cheese Frosting

Cake Batter
1/4 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 eggs
1 Tablespoons molasses
zest from 1 large orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt.
1/4 cup semi sweet chocolate chips
1/4 cup Hershey's Cinnamon Chips

Streusel Topping
1/3 cup flour
3 Tablespoons cold butter
1/2 teaspoon cinnamon
3 Tablespoons brown sugar

Frosting
8 oz Cream Cheese, alomst room temperature
2 cups powdered sugar
1 vanilla bean pod, scraped or 1 Tablespoon clear vanilla extract

Preheat oven to 375 degrees
Spray or grease the bundt pan
In a bowl cream the butter and sugars together until fluffy.
Beat in the pumpkin, eggs, molasses, buttermilk, and orange peel.
Combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Add the dry ingredients to the pumpkin mixture until just combined.
Gently fold in the chips.
Pour into the bundt pan

For the streusel topping pour all the ingredients into a small bowl.
Using a pastry knife or fork, smash until the butter crumbles and incorporates with the dry ingredients,
Sprinkle the streusel mixture until the entire top of the bundt cake batter is completely covered
Bake in the oven for 30-35 minutes until inserted knife comes out clean.

After the cake is cooked, allow it to cool completely before frosting.
You can speed this process along by transferring the cake to a cooling rack or cake stand,
Approximately 5-10 minutes after removing it from the oven.

To frost the cake place the cream cheese and scraped vanilla bean seeds in a bowl and whip.
Slowly incorporate the powdered sugar until it is thoroughly blended.
You can pipe the frosting on or use a knife and spread it on.

This cake tastes best when it has chilled in the refrigerator for a few hours or overnight.
Yummy streusel on the bottom, delicious frosting on the top and chocolatey pumpkin goodness in the middle.
You can't go wrong:)

{Recipe} Caramel Apple and Chocolate Muffins

Here is my contributor post for Lil' Luna last month.

It is time for Fall!

I am ready for crisp air, pumpkins, and warm cinnamon.

It is so close, that I can catch glimpes of Fall already.

I decided to help it along by making some warm Caramel Apple and Chocolate Muffins.
These were so simple to make, and my family loved them... so these will definitely be remade:)

Caramel Apple and Chocolate Muffins

adapted from Mother Thyme

Yields 12 Muffins and 1 Mini Loaf

Ingredients:

1 ¾ cup all-purpose flour
1 cup sugar + 1 Tablespoon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon + 1/2 teaspoon
⅛ teaspoon ground all spice
3 large eggs, lightly beaten
½ cup vegetable oil
1 Tablespoon vanilla extract
1 Large Gala Apple, grated
12 Fun Size Caramel Apple Milky Way Candy Bars, chopped (Optional)
Caramel Sauce

Directions:

Preheat oven to 350 degrees.
Using a cheese grater, grate the apple and lightly toss in a bowl with the Tablespoon of sugar and 1/2 teaspoon of cinnamon... then set aside.
 Mix the rest of the dry ingredients in a large bowl.
Add the lightly beaten eggs, oil, and vanilla to the dry ingredients and mix until incorporated.
Gently fold in the grated apple and then the chopped candy bars.
Scoop batter into a lined muffin pan until each cup is 2/3 full.
Bake for 20-25 minutes until the tops are lightly golden.

There are many different ways that you can do the topping.

• Leave it as is
• Pour caramel sauce on top of each muffin so that it soaks into the top
• Wait until it has cooled off and drizzle caramel sauce lightly on top
• use the Cinnamon Streusel recipe featured in the original recipe

All of the versions taste great, and the smell that fills your home will make you long for changing leaves, warm sweaters, and Halloween.

{Recipe} Baked Apple Pancakes

I found a recipe for Fried Apple Pancakes,

But I knew a wanted them baked.

I tweaked the recipe to fit my needs...

And a yummy breakfast on a Saturday morning was made.

Baked Apple Pancakes

2 Sweet Apples

1 cup Bisquick

1 Egg

1/2 cup Milk

1 teaspoon Pumpkin Pie Spice

1/4 teaspoon Cinnamon, optional

Lemon Juice, to prevent browning

Gourmet Maple Praline Syrup

Directions

Preheat your griddle to medium temperature.

Using a mandolin, slice apples on thinnest setting.

Take a small round cookie cutter and press into the center of each slice, thus removing the core.

Immediately place into a bowl with a couple of tablespoons of lemon juice to prevent browning.

Mix together the Bisquick, egg, milk and spices until just incorporated.

Dip apple slices into the batter and place in the griddle.

The side facing up will need a little batter spread on the top for better batter coverage.

Flip once the first side is lightly browned.

Once the second side is equally browned, serve immediately.

Drizzle syrup of your choice.

We used a Gourmet Maple Praline that was amazing from a local grocery store.

Reality Check- 

These didn't go over as well as I would have liked, because I forgot that Matt doesn't like warm fruit...

and Asher thought the apple needed to be on the outside of the pancake.  He picked it apart and ate them separately.

Due to the moisture of the apples and lemon juice, the batter did not want to adhere, so I had to spread extra batter on top.

That syrup is SOOOO GOOD!  Combined with the apple pancake... divine.

Abbie and I enjoyed them, so Girls Rule!

{Recipe} Garlic Parmesan Roasted Brussel Sprouts

I have never had Brussel Sprouts.

I LOVE cabbage, and was told these were similar.

I got about 1 1/2 of brussel sprouts in my bountiful basket...

And I was in charge of the vegetables for Easter Sunday.

I experimented, and most everyone was willing to humor me (not my spouse, wimp;)

Garlic Parmesan Roasted Brussel Sprouts

1 - 1 1/2 Pounds Brussel Sprouts

5 cloves Garlic,  minced

1/4+ cup Parmesan Cheese, freshly grated 

2 T. Olive Oil

Sea Salt, to taste

10-20 cranks Fresh Ground Pepper

Directions

Preheat oven to 400 degrees.

Lightly spray a 9x13 glass baking dish with cooking spray.

Cut off the bottom of each sprout.

Remove the first layer of leaves, then wash the sprout.

For smaller sprouts, cut in half.

For larger sprouts, cut into quarters.

Either mince the five garlic cloves or use a garlic press.

Add the garlic to the olive oil, and mix.

Using a basting brush, spread the oil over the sprouts and evenly coat.

Sprinkle the sea salt and Parmesan cheese over the sprouts,

Then add the fresh ground pepper.

Place in the oven uncovered for 40-50 minutes until the centers are tender.

I stirred mine occasionally so that some of the thinner pieces didn't car badly.

These were a success, and surprisingly good to everyone.

I will be making them again, and hopefully this time Matt will try them:)

{Recipe} Bunny Bait

I hope everybody had a safe and sunny Easter.

We had tons of fun... 

Especially because Matt was able to take off work for the family festivities on Saturday.

I wanted to make all of the little kiddies THESE cute treats, but mine melted while in the oven:(

I was able to whip this versatile treat up in no time to take it's place.

You can make this for any and every holiday.

Bunny Bait, 

Reindeer Bait.

Leprechaun Bait...

Basically slap any holiday with the word BAIT, and a festive treat is born;)

Bunny Bait

approx. 10 cups Popcorn, home popped

3 blocks White Almond Candi Quik, chopped

1 teaspoon Shortening

3/4 cup Ghiradelli White Chocolate Chips

Toll House Easter Mini Morsels

Pink Sanding Sugar, large

1 package Peanut Butter M&M Eggs

Directions

Pop popcorn.

Melt the Candi Quik, white chocolate, and shortening in the microwave until just melted.

Don't overheat or it will scorch.

In a large bowl, drizzle white chocolate mixture over popcorn and lightly stir until coated.

Stir in M&M's.

Spread out on wax paper.

Sprinkle on the sanding sugar and mini morsels.

Let the white chocolate harden, then carefully break into pieces.

Watch it disappear, and just try to leave it alone:)

Reality Check-

I used what was on hand, thus why there are two different kinds of white chocolates.  I had the Ghiradelli, left over from THESE and the Candi Quik from THIS 

For me, the best part of this treat is the crunch of the sanding sugar with the popcorn.  It makes it more fun to eat, and makes it look pretty too.

I got the mini morsels last year and have been saving them for a Spring treat. They stored great and added a little pop of color.

The shortening is used for thinning the chocolate.  If you want to keep it out, be prepared for a thicker pour and/or less coverage on the popcorn.

You can add the mini morsels at the same time as the M&M's.  A lot fell to the bottom of the bowl, since I added them once the popcorn was spread on the wax paper.

{Recipe} Lemon Blueberry Muffins with White Chocolate Lemon Truffles

This months Crazy Cooking Challenge was- Blueberry Muffins.

I found a recipe for Lemon Blueberry Muffins over at Your Homemased Mom...

That I adjusted and adapted to my tastes.

I added the white chocolate truffles to the mix... and they turned out pretty good...

By the end of the night, Matt had eaten 4, and he hates white chocolate

Lemon Blueberry Muffins

Yields approx. 1 Dozen

1 1/2 cups Flour

3/4 cup Sugar

2 teaspoon Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Nutmeg

Zest of 2 Lemons, medium-large

1 Egg

1/3 cup Milk

1/3 cup Oil

1 1/2 Tablespoon Lemon Juice or Water

1 cup Blueberries

Preheat oven to 400 degrees.

Mix the dry ingredients in one bowl, the wet ingredients in another.

Pour the wet ingredients in with the dry, and stir until just combined.

Gently fold the blueberries in the mixture.

Fill the twelve cupcake liners 2/3 full.

Place a white chocolate truffle in the center of each battered liner.

Bake for 15-20 minutes.

Drizzle glaze on top of each cooked muffin.

Best served warm.

Lemon Glaze

1 Tablespoon Lemon Juice

1/2 cup Powdered Sugar

mix ingredients together and drizzle on top of muffins.

It will soak in quickly if the muffins are warm...

It will rest more on top of the muffin if the muffin is cooled.

Both ways taste great.

White Chocolate Lemon Truffles

Yields approx. 1 Dozen 

1 cup White Chocolate Chips

1/4 cup Heavy Cream, scant

4 Tablespoons Butter, room temp

Dash of Salt

1/2 a Lemon, juiced *save the juiced half*

Zest of 1 1/2 Lemons

Lemon Infused Powdered Sugar, for dusting

Mix the chocolate, cream, butter, and salt... 

Then microwave until chocolate is just melted.

Stir until chips are completely gone and butter/cream are incorporated.

Add the lemon juice and zest of 1 lemon, stir.

Cover and set in the fridge for 1-2 hours.

While the truffle mixture starts to set,

Mix 1/4 cup of powdered sugar, with the zest of 1/2 lemon.

Pour this over and in the the lemon half you used to juice with.

It will begin to soak up residual juice and become a little sticky.

Shake the infused powdered sugar into a food processor to finish the infusion process.

Scoop and form 1 Tablespoon sized balls out of the truffle mixture...

Then immediately dust with the powdered sugar.

Place in the fridge overnight.

Eat plain, or place into the muffins.

Store in airtight container for up to two weeks.

Reality Check-

I used Ghiradeli White Chocolate Chips, and they gave a flavor that I didn't necessarily care for. Next time I will use a different brand and less butter for my own tastes.

I used Freeze Dried Blueberries from my food storage, that I rehydrated... They tasted great in the muffins.  I got them from HERE.

Next time I make something like this, I will place a small amount of batter in, put in the truffle, then cover it with the rest of the batter.  I want to try completely enclose the truffle instead of having the top exposed like a danish.

{Recipe} Nutella Cream Cheese Frosting

A couple of weeks ago was my MIL's birthday.

I was in charge of dessert, so I asked her what she wanted as a birthday treat?

She told me...

"Anything Chocolate!"

So I created...

Mini Chocolate Cakes with Nutella Cream Cheese Frosting

 Nutella Cream Cheese Frosting

4oz Cream Cheese, softened

1 stick Butter, softened

2/3 cup Nutella 

2 T. Cocoa Powder

4 cups Powdered Sugar

1 T. Vanilla Extract

Milk as needed

Caramel Sauce *optional*

Chocolate Jimmies *optional*

Cake Prep

I used my go to Scratch Recipe for Chocolate Cake.  I need to get that recipe on here soon!  It has more than a normal cake mix, so if you need a lot of mini cakes... you may need two boxes of cake mix.

I baked my chocolate cake in a jelly roll pan so that the cake was about an inch-inch and a half thick.

Using a 3 inch round cookie cutter, I cut out multiple circles approx. 24.

I then spooned and spread a layer of caramel onto each mini cake so that it could start to soak in.

Frosting Prep

Beat the cream cheese and butter together, then add Nutella until incorporated.

Sift the powdered sugar and cocoa powder, then slowly add to the mixing bowl. 

Add the vanilla extract.

Add the milk as needed for desired consistency.

Using a 2D Wilton tip, make a frosting rosette- starting from the center of each mini cake.

Stack the cakes so that they are 2 high.

Drizzle more caramel sauce and top with chocolate jimmies

Reality Check-
How is it that Blogger and Pinterest still don't consider Nutella a word?  It is a beautifully delicious word:)


I used a caramel sauce that was too runny.  This would have tasted better, with a richer flavor if I would have used a thick caramel sauce... store bought or homemade.


The combination of the toasted hazelnuts in the Nutella and the cream cheese, for some reason reminded me of camping and roasting mallows. Who knows why, other than I am weird:)


These were the perfect little portion with a great cake to frosting ratio.  The flavor combinations that you can do with these are practically limitless.


Linked to~ My Favorite Finds

{Recipe} Minty Pot of Gold Pops

This is the post I did last week over at Lil' Luna

Around our house, we are big fans of Oreo Truffles...

Not just because they taste good, 

But they are easy to make, and easily customizable for every whim:)

We never really celebrated St. Patrick's Day at our house before.

Since we love rainbows, and the color green...

I figured it was about time to remedy that:)

Pot of Gold Pops

Yields Approx. 13 large Pops or 26 small Pops

30 Oreos, pulverized

8 oz Cream Cheese
1+ cup Guittard Mint Chips

1+ cup Black or Chocolate Melts

1 Tablespoon Vegetable Shortening, for thinning

Gold Sprinkles

Sucker Sticks

Bakers Twine and Treat Tags

Directions

*Break the 30 Oreo cookies into pieces and pulverize in a food processor.  

Mine is about the texture and size of corn meal.

*Mash the softened cream cheese with the cookie crumbs until well incorporated and no white remains. 

*Line a small pan with wax paper.

*For the large pops, scoop 2 Tablespoons, form a ball, and place on wax paper.

*For the small pops, scoop 1 Tablespoon, form a ball, and place on wax paper.

*Place pan in the refrigerator for 30 minutes.

*Melt five of the chocolate melts and dip the sucker stick tips in, then place one in each ball.

Chill for two minutes.

*Melt the Mint chips at 50% power in 30 second intervals, stirring until melted.

*Slightly flatten the balls, then dip them in the mint melts, lightly tapping the excess on the side.

*Place the sticks in some kind of base to harden.

*Melt the black melts and the shortening in the microwave in 30 second intervals.

*Dip the balls in the melts so that they are now double coated.

*Put some of the black melts in a ziplock bag, snip a small corner and pipe on the cauldron rims and handles.

*Fill the "top" of the cauldron with a scarce amount of melted chocolate, then immediately pour the gold sprinkles.

It seems like a lot of steps, but if you have your space cleaned and cleared...

and everything on hand, it will move fairly quickly.

These treats are perfect for my little leprechauns and their daddy.

Reality Check-
I like my Oreo Truffles smaller, so that there is a more even ratio of crunchy outer shell to filling.


You can change this recipe up and use Thin Mints, Mint Oreo, Raspberry Oreos, Vanilla Oreos.


If you use a different flavor of Oreo, don't use the mint chips... just double dip them in the outer coating.


When you take pictures, make sure there is lots of natural light if you can help it, and shoot in odd numbers.

Enjoy, and have a pinch free St. Patrick's Day:)

Linking to~ Two Yellow Birds Decor, Cupcake Apothecary

{Recipe} Dulce de Leche Bars

 I have seen all over the Internet through investigations...

That you can make Homemade Dulce de Leche

Using a can of Sweetened Condensed Milk, Water, and a Crockpot.

Having never had Dulce de Leche before...

It wasn't bad, and it was a set it and forget for 8 hours type of thing.

I have wanted to make this homemade confection ever since Cheerios came out with a Dulce de Leche Cheerios.

This treat is super sweet and reminiscent of a rice krispie treat. 

I brought these to work where they were promptly gobbled up by coworkers...

 Which is good because I didn't need them around the house taunting and tempting me.

Dulce de Leche Bars

5 T  Butter

16 oz Marshmallows

7 cups Dulce de Leche Cheerios

1 1/2 cups Toasted Coconut

3/4 cup Mini Chocolate Chips

2 cans Dulce de Leche

Directions

Mix the cereal, tasted coconut, and chocolate chips in a large bowl, set aside.

Butter 2/3 of a jelly roll pan/cookie sheet.

Melt Butter on low heat, then stir in marshmallows.

Stir constantly so that the mallows melt, and so that it doesn't scorch.

Pour on top of the cereal mixture, carefully stirring and folding, until evenly coated.

Gently spread and press the treat in the pan.

Once it has set, and the Dulce de Leche is completely cooled,

Spread approximately 1 1/2 cans on top of the treat.

Cut, serve, and enjoy each sticky, gooey, sugar coma inducing bite. 

Reality Check~

Next time I make these, I am adding more toasted coconut and less chocolate according to my flavor preference.

These tasted better the second day, because the Dulce de Leche had time to meld flavors together, as well as adding additional moisture to the bars.

Toss the mixture around before pouring on the mallows, or all of the coconut and chocolate will be on the bottom.

Linking to~

BruCrew Life, Topsy Turvy, Vintage Wanna Bee, Confessions of a Stay at Home Mom, Tip Junkie, Sugar and Dots, Southern Lovely,
Lil Luna, Uncommon, Ginger Snap Crafts, Someday Crafts, 52 Mantels, Whipperberry, Happy Go Lucky, One Artsy Mama, Ladybird Ln, Answer is Chocolate, 

{Recipe} Arise and Shine Forth Sunshine Cupcakes

This year the theme for the LDS Youth is...

"Arise and shine forth, that thy light may be a standard for the nations."

Doctrine and Covenants 115:5

My step mom is an adviser with the Young Women's youth group, and tonight is their New Beginnings Program, to introduce the theme.

Janis asked if I would help make some cupcakes.

So after some thinking...

The Arise and Shine Forth Sunshine Cupcakes

{Recipe}

1 box White Cake Mix

1 Batch Lemon Curd

1 batch Homemade Buttercream- tinted yellow

1/2 bag each Wilton Yellow and Wilton Orange Candy Melts

Yellow Sanding Sugar

{Cupcakes}

Make cupcakes according to package directions.  After making and cooling the lemon curd, inject some into the middle of each cupcake.

Mix up the frosting, tinting it to desired shade of yellow.  I used Americolor Lemon Yellow.

Using a large pastry bag, with a large open star tip, swirl the frosting on top of the cupcake.

After 4-5 cupcakes, sprinkle on the sanding sugar before the frosting hardens.

{Sunburst Pieces}

Tear off two pieces of wax paper, approximately 2 feet long

In two separate microwave safe bowls, pour the yellow and orange melts.

Microwave the first bowl in 35 second increments until melted.

Pour onto one sheet of wax paper, spreading with an off-set spatula until 1/8 inch thick.

Follow the same steps for the second bowl.

Once both sheets are almost completely hardened, use a pizza cuter and paring knife to create strips of triangles.  

Let the melts harden the rest of the way, then carefully break them apart.

Place around the edge of the cupcake, using the frosting as glue.

There are so many great ways to use this amazing theme.

There are printables like the one below, wood signs, jewelry...

It makes me want to be involved with the YW Program again.

But, it's not the right time, and so I serve with the cute little 2 year olds:) 

This printable was created by Kristyn, and available for download at Lil Luna

She does a great job and has a wide selection.

{Recipe} Baked Apple Chips

Want a simple, healthy snack?

I found the idea over at The Italian Dish.

I did it before church on Sunday while the kids ate breakfast...

By the time we got home, they were ready to eat.

This is a healthy snack, especially if you use Brown Sugar Splenda.

Baked Apple Chips

3 Apples, medium

1/3 Brown Sugar or Brown Sugar Splenda

1 teaspoon Cinnamon

Using a mandolin, quickly slice the apples and place in a bowl with lemon juice to prevent browning.

Lay apple slices on two cookie sheets lined with parchment paper or a silpat.

Mix the brown sugar and cinnamon together with a fork, to get rid of any lumps.

Sprinkle mixture on all of the slices until gone.

Bake 2-4 hours at 200-225 degrees.

Note~ Do NOT use tin foil.

On the second batch I made with Gala Apples, I sliced them even thinner with the mandolin then placed them on foil.  Almost all of them stuck to the foil, rather than lifting up nicely like they did with the parchment paper.

Also, don't use nutmeg.  We experimented, and even with the small amount used... it was overpowering.

Linking to~ CraftoManiac, Marvelously Messy, The Gunny Sack, The Blackberry Vine,
Tip Junkie, Topsy Turvey, Vintage Wanna Bee, First Day of My Life, Sugar and Dots,
Someday Crafts, Lil' Luna, Southern Lovely, Two Yellow Birds Decor, 30 Handmade Days,
WhipperBerry, The Answer is Chocolate, Ladybird Ln, One Artsy Mama, Happy Go Lucky,
Lolly Jane

{Recipe} Sweet Roasted Turkey

The week before Thanksgiving, I was shopping at Winco.

I spent over $100 and got a free 20 lb turkey.

I was excited and nervous, as I have NEVER baked a turkey before.

I have issues with meat, though I do love turkey and chicken...

I have issues with raw meat, especially if I have to touch it...

I have a small kitchen, and this was a big bird.

When talking with my boss about it, he told me of the way he cooks the turkey, and I had to try it.

I waited for the turkey to defrost, then I threw away the neck, and I couldn't find the giblets.

I was getting a panicky, gagging sensation... 

When I finally found the Bag O Giblets...

They were put in upside down, and spilled everywhere.

Matt thought it was funny...

I did NOT...

I am prissy when it comes to raw meat.

I sucked up my courage,

because I knew this would taste good once it was actually cooked.

This bird required a lot of prep and effort, but it was so worth it in the end.

Sweet Roasted Turkey


Ingredients
1 Turkey, thawed
3 Celery Stalks, cut into thirds
1 White Onion, cut into wedges
4 Apples, peeled and cut in half
Orange Juice, must be 100% juice like Simply Orange
Sprite Zero
Lemon Pepper
Oregano, ground
Sea Salt
Garlic Salt

There will be a lot of hand washing involved, so keep a container of anti-bacterial soap handy.
The Night Before
Place the turkey in an oven roasting pan.  Remove the Bag O Giblets and the neck.  Take some paper towels to soak up the raw juices from the cavity.  Using your fingers, place them in between the skin and the meat.  Separate the skin from the meat all of the top of the bird.  Take a few heaping tablespoons of lemon pepper, and rub it on the meat in between the skin.  Do the same thing with the sea salt.
Pour half the container of  Orange Juice and a third of the Sprite around the bird.  Cover with plastic wrap and place in the refrigerator to marinate.  The sea salt and carbonation will help trap in the juices.
Rotate the bird two times during the night.

The Morning Of
Take the bird out of the fridge.  Preheat the oven to 275 degrees.  Drain out the orange juice/Sprite mixer and pat the outside of the bird and the cavity with paper towels.  Peel, chop, cut the apples, celery, and onions.  Rub the inside of the cavity with oregano and garlic salt.  Stuff the apples, celery, and onions into the cavity.  Place the roasting pan on a cookie sheet after you have covered it with tin foil.
Bake for 5 1/2 hours.  For the last 1/2 hour I turned the heat up to 325 and removed the foil.  Let it sit for 15 minutes before carving.  Be sure to remove the apples, celery, and onions before carving.
I put mine in at 10am and it was ready to eat at 5pm, when my mom and grandparents came over.
Gobble it up and enjoy!

This was one of the juiciest turkeys I have ever had.  The flavors were all subtle, but blended well together. Next time I am going to add more lemon pepper, and maybe try lemon juice instead of orange.  The recipe is very forgiving and easy to customize different flavors.  It made for EXCELLENT cold turkey sandwiches the next few days:)