Friday, December 11, 2015

Rudolph the red-nosed reindeer cupcakes

One of my favorite things to do during the holiday season is baking-- better yet, decorating. This wasn't always the case. When I worked at a bakery, the holidays meant early mornings, long hours, lines of customers, and never-ending racks of cakes and pastries to decorate. Now, I happy to satisfy my creative interests in the kitchen at my leisure. Here is one of my favorite cupcake creations that is easy, fun and adorable. Who doesn't love Rudolph?

Use your favorite chocolate cupcake recipe and decorate as follows...
Supplies Needed:
  • Chocolate Frosting
  • Vanilla Buttercream Frosting
  • Red Gum Drops
  • Red Food Coloring
  • Chocolate Chips
  • Pretzels
  • 2 Ziploc bags (or 2 piping bags
What to do:
  • Frost cupcakes with chocolate frosting.
  • Fill one Ziploc or piping bag with white buttercream frosting.
  • Add the food coloring to a separate bowl of frosting to make red frosting.
  • Fill the second frosting bag with the red frosting.
  • If using Ziploc bags, snip a small hole at the bottom corner of each bag.
  • Use the white Ziploc/piping bag to make two dots. Place chocolate chips (top down) onto the white dots.
  • Place a red gum drop in the center of each cupcake.
  • Use the red Ziploc/piping bag to make smiles.
  • Break off pieces of pretzels for the antlers.
  • Share with friends and family and enjoy!

Friday, December 4, 2015

Grandma's Crustless Pumpkin Pie

One of Lila's favorite seasonal desserts by far is pumpkin pie. Savoring the spicy pumpkin filling she will usually scoop it all out and leave the crust. If she could just have a bowl pumpkin pie filling, she would be in heaven.

And so, Grandma's Crustless Pumpkin Pie was born! Taste-tested and approved by Lila, this light, simple pie is sure to remain part of the holiday tradition for years to come. From our kitchen to yours. Enjoy!

  • Butter
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 3/4 teaspoons of pumpkin pie spice
  • 2 large eggs
  • 1 (15 oz) can of pumpkin
  • 1 (12 oz) can of evaporated milk
Be sure to use organic ingredients!

  • Preheat oven at 325 degrees.
  • Lightly butter a glass baking dish (preferably a 9 inch round pie dish).
  • Prepare filling by blending all of the ingredients. Scoop and smooth the mixture into the dish.
  • Bake for about an hour or until knife inserted in the center comes out clean.
  • Cool and refrigerate for at least 2 hours (The longer it stays in the fridge the better it gets!)