{Springy Cupcakes}

I know Easter is now over, but I think these cupcakes are not only cute for Easter but for spring time. My kids and I loved making these, they were really simple and fun to make. I hope you all had a wonderful Easter weekend :)

1 box cake mix (I used funfetti)
batch of your favorite frosting
2-3 drops green food coloring
3 cups shredded sweetened coconut
pastel colored candy coated chocolate eggs

Prepare and bake cupcakes according to the package direction. Once the cupcakes are completely cooled. frost with your favorite frosting (I used this frosting) In a separate bowl mix coconut with 2-3 drops green food coloring until you get the desired color you want. Sprinkle the coconut over frosting and stick candy eggs on top. I thought it worked best to dip the eggs in frosting and then sticking them on, that way they stayed put.

{Rainbow Cupcakes}

These cupcakes were a lot of fun to make with my 2 little girls, they loved all the colors and then could not hardly wait to try them once they baked. We made them for St. Patrick's Day this year. But really you could make them any time, especially in the spring :)

1 white cake mix

2 eggs

1 cup plain yogurt

1/2 cup milk

1/3 cup vegetable oil

Combine all the ingredients until well incorporated. Scrape sides of the bowl then beat on med-high for about 2 minutes.

Divide the batter into 5 different bowls, and pour in a little over a cup of batter into each one. (I did blue, green, yellow, orange and red and skipped purple)

Use food coloring cart on the back of the box to color each bowl. I think I did about 24 drops of each color.

To layer the cupcakes, put about 2 tsp of each color in the cupcake tin one at a time. The batter is pretty thick so it won't spread out on it's own. Dip your finger in water and then gently spread each layer of color out so the batter doesn't stick to your finger.

Bake them according to package directions, until a toothpick comes out dry. (mine took about 18 minutes)

FROSTING:

3 Tbs flour

1/2 cup milk

1/2 cup real butter, I used salted

1/2 cup granulated sugar

1 tsp vanilla extract

Whisk together the flour and milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a spoon to keep it smooth. Keep cooking until it resembles pudding ( it will be very thick)

Put the mixture in the fridge until it is completely cooled off. 

Beat the butter and sugar for a minute until it becomes fluffy. Use the whisk attachment if using a stand mixer. While beating add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. It will look pretty goopy at first, but it will come together soon. Beat on med-high from around anywhere to 5-10 minutes. It will start looking very fluffy and light. If not just keep beating it will for sure come together. Make sure the sugar granules have completely dissolved. 

This is so yummy on top of all cupcakes but would also be a perfect filling for cupcakes or cakes. This recipe will frost 12 cupcakes. 

*Recipe Source: Our Best Bites

{4th of July Pops}

I hope everyone is enjoying their 4th of July weekend! I love this time of year, there is so much to do, and so many yummy things to eat :) I got this recipe out of the Family Fun Magazine and they are so fun and refreshing. This makes 12 popsicles.

2 cups blue Kool-aid (or blue drink)
1 cup whipped cream
1 cup vanilla yogurt
2 cups red Kool-aid (or red drink)
12 (5 oz) disposable cups
12 wooden craft sticks

*I have the plastic popsicle makers that I bought from Target, so I used those.

Pour about 1/4 cup of the blue drink into each of the 12 disposable cups. Freeze until partially frozen, about 30-45 minutes.

In a small bowl, mix together the whipped cream and yogurt. Equally divide the yogurt mixture among the cups. Add a craft stick to the center of each cup and return to the freezer for another 45 minutes.

Remove from the freezer and pour 1/4 cup of the red drink into each cup, on top of the yogurt mix. Freeze until solid.

Run briefly under warm water to remove the popsicles from the cups.

{Sugar Cookies} Happy Easter!

My Sister in Law made these awesome sugar cookies while we were in Utah during Christmas. They remind me of a homemade version of Lofthouse cookies. They fluff up pretty big, but I love that they keep their shape after they are baked, because they are much easier to frost that way. My 3 year old and I made these a couple days ago, but I cut the recipe in half. Here is the full recipe. Happy Easter everyone!!














1 1/2 cups butter, softened
2 cup white sugar
4 whole eggs
1/2 cup milk
2 tsp baking soda
2 tsp cream of tartar
2 tsp vanilla extract
6 cups of all purpose flour

In a large mixing bowl, cream the butter and the sugar together and until creamy. Add in the eggs, milk and vanilla. Mix until well combined.
In a separate bowl sift together the baking soda, cream of tartar and flour, slowly add the flour mixture to the cream mixture. Chill the dough for 1 hour. Roll out on a lightly floured surface to 1/4 inch in thickness and cut out into desired shapes. Bake at 375 degrees for 7-8 minutes. DO NOT OVER BAKE. Let them cool on a rack completely before frosting.

For the frosting:

1 stick of butter, softened
1 Tbs karo syrup
2 -2 1/2cups powdered sugar
6-7 Tbs milk
1 tsp vanilla
1/2 tsp almond extract

*Adjust the milk or powdered sugar a little to reach desired consistency. I like mine on the thick side.

Mix the butter until fluffy, add the powdered sugar and all the other ingredients until all combined.

{Grasshopper Milkshake}

We made burgers and milkshakes tonight for dinner! It was sooo good. Seriously, who needs fast food when you can make it right at home :) Here is the VERY simple milkshake recipe.


















4 cups Vanilla Bean Ice-cream
1 1/2 cups milk (We used whole)
6-8 crushed mint oreos


Spoon the ice-cream into a blender, pour in the milk and add the crushed cookies. Blend it all up.
You can adjust the milk and ice-cream depending on how thick you want it. Enjoy!

{Fruit Kabobs with Dip}

These are a fun little snack. My kids love these!













4 cups fresh strawberries
10 kiwi peeled, quartered
6 bananas cut into 1-inch chunks
1 Fresh Pineapple cut into bite size chuncks


Thread fruit onto 20 small skewers.

DIP:

4 Tbs pineapple juice
2 cups lemon or vanilla yogurt
8 oz cream cheese

Beat the cream cheese until creamy. Add the pineapple juice and yogurt and beat until smooth.

{Muddy Buddies}

These are so good. Its fun to make these for a family night or a movie night. But they are hard to stop eating, and can be a little messy :)




















1 tsp vanilla
1 1/2 cups powdered sugar
1/2 cup peanut butter
1 package semisweet chocolate chips
1/4 cup butter
9 cups corn chex cereal

Measure the cereal in a large bowl. Set aside. Microwave chocolate chips, peanut butter and butter for 1 minute, stir. Microwave for 30 more seconds longer or until its smooth, stir in the vanilla. Pour over the cereal. Stirring till all coated. Divide up into 2 large freezer bags and add half of the powdered sugar to each one, seal the bags and shake until well coated.

{Easter Egg Nests}

These are so cute! I make them every easter, there are many different ways to make these, but I always stick to this recipe for some reason. A really fun recipe to make with kids too.



















3 Tbs butter
1 (10 oz) package marshmallows
6 cups Chow Mien Noodles
1 Tbs Peanut Butter
1 Bag of candied Easter eggs of your choice

Melt Marshmallows, butter and peanut butter together. Add noodles and form into nests.
(You can also melt in chocolate chips to make them chocolatey)