Pink Lemonade Cupcakes

Cake-

1 White Cake Mix (make accordingly)
1 tsp. Lemon Zest
2 tsp. Vanilla
3 tbsp. sweetened pink lemonade powder

Add all of those ingredients to cake mix. Bake at 350 Degrees for whatever time says on box!!!

Frosting-

1 lb. powdered sugar
5 tbsp. frozen pink lemonade concentrate
1 tsp. vanilla
1 tsp. finely grated lemon zest

Mix all together

After cupcakes have cooled, Go ahead and decorate!!

ENJOY

Pumpkin Bread

Ingredients:
3 cups Sugar
4 Eggs
1/2 Tbsp Baking Powder
2 tsp Baking Soda
1 tsp Cloves
1 tsp Cinnamon
3 1/2 cups Flour
1 tsp Nutmeg
1 Tbsp Pumpkin Spice
2/3 cup water
1 cup Oil
15 oz. Can Pumpkin
1/2 tsp Salt


Mix ingredients, adding pumpkin last & stir.

Bake in greased loaf pan @ 325 degrees for approx. 1 hour


Variations- Add raisins or chocolate chips

Banana Bread

Ingredients:
1 sq. butter
2 Eggs
2 cups Flour
1 tsp. Vanilla
1 1/2 cup Sugar
4 Mashed Bananas
1 tsp Baking Soda
1 cup Chopped Nuts(pecans)


Cream butter, sugar and eggs. Add bananas. Add flour and remaining ingredients. Mix well. Put in greased and floured bread pans.
Bake @ 350 degrees for 45 minutes.

Enjoy

Cowboy Caviar

Ingredients:
1 can Black Beans-drained & rinse
1 can Black-eyed Peas
1 can Corn, drained
2 cans Diced Tomatoes or green chili's
2 bunches Fresh Cilantro, chopped
1 bunch Green Onions, chopped
1 pkg. Good Seasons Italian Dressing, make to pkg instructions
1 Avocado, chopped

Add everything together except for avocado. Chill and then add chopped avocado before serving

Carrot Cake

Prep: 20 mins Bake: 30 mins @350 Degrees Cool: 1 hour

Ingredients:
2 cups Flour
2 cups Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp ground cinnamon
1 tsp Nutmeg(use less then what it asks for)
3 cups Finely Shredded Carrots
1 cup Cooking Oil
4 Eggs
1 recipe Cream Cheese Frosting (will add later)

1. Grease and lightly flour two 9x1 1/2-inch round baking pans or grease one 13x9x2 baking pan; set aside.
2. In a large mixing bowl combine flour, sugar, baking powder, baking soda and cinnamon. Add carrots, oil and eggs. Beat with an electric mixer till combined. Pour batter into prepared pan(s).
3. Bake in a 350 degree oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9 inch pan or until wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pan(s). Cool thoroughly on wire racks. Or, place 13x9 cake in pan on a wire rack, cool thoroughly. Frost with Cream Cheese Frosting. Cover and store in refridgerator. Makes 12-16 servings

Marshmallow fondant

I like fondant cakes. I like that they can look so elegant and smooth or cute and funky depending on how you decorate them. However I don't particularly like the taste of fondant or how expensive it can be if you buy it at the store pre-made. Here's a fun cheap alternative and it actually tastes pretty good (especially if you use a yummy buttercream frosting underneath.)

Marshmallow fondant




16 ounces white mini marshmallows (USE A GOOD BRAND)
2-5 Tbsp water
2 lbs powdered sugar (Again, use a good brand like C&H cane)
1/2 cup crisco shortening (put this in an easily accessible place because you will be dipping into it often)

Note: the mini marshmallows don't come in a 16oz bag. I doubled the recipe and just used 2 bags and it was about perfect. I used the same batch for my daughter at the first of the month and my son at the end of the month. It was perfect still.


PLEASE BE VERY CAREFUL BECAUSE IT CAN GET VERY HOT! ANY KIND OF HEATED SUGAR CAN GET VERY HOT!

Melt marshmallows and the 2-5 Tbsp of water in a microwave safe bowl or in a double boiler. (FYI: the microwave is fast and has just as great results.) If microwaving put bowl in microwave fro about 30 seconds and then stir. Put it back in for 30 second intervals and stir until melted. This usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on top of the marshmallows and mix in.

Now, GENEROUSLY, grease your hands (palms, backs, in between fingers... you get the picture, everything.) Your hands will feel like heaven when you are done, I promise. Baby soft. Then heavily grease your counter with the shortening that you have placed conveniently close to you for easy access.


Dump the marshmallow/sugar mixture right on top of your counter that you just greased.
Start kneading like you would bread dough.
Keep kneading. This stuff can be very sticky at this stage. Re-grease your hands and counter as neccessary.
If the mix is tearing easily then it is too dry. Add 1/2 Tbsp water in intervals as needed.
It usually takes 8-10 min of kneading to get it really smooth elastic ball.

You can use it right away if you have worked out all the lumps of powdered sugar or you can let it sit overnight in the fridge. To store it: Cover it in crisco and put in a zip-loc bag or sealed in some other plastic-type wrappy stuff. Make sure to squeeze out as much air as possible.

It will last for weeks in the refridgerator. When ready to use it, pull it out and heat in the microwave for a few seconds to make it more pliable.






I made the ghost flames on Logan's truck with food coloring and a watercolor brush.

This fondant is very soft and doesn't work very well for making flowers or other things to decorate cake.

Please do not try to make dogs like I did for Mikelle's birthday cake. They came out looking like sad little round lumpy balls. Although it was still cute.