Sometimes you just need a fun cupcake in your life. Am I right? (And by sometimes, I mean every day of your life.) I made these cupcakes in honor of the release of Disney’s The Pirate Fairy on Digital HD and Blu-ray on April 1st. It is the newest from the world of Peter Pan and I am pretty excited about it. I think the Disney Fairy movies are so cute – they really appeal to my love of all things pretty and sparkly. My littlest has recently been obsessed with the Tinkerbell movies so I’m sure we’ll be heading to the store first thing April 1 to pick it up. And then we’ll watch it at least 3 times that day. That’s just how we do things around here. I decided to make pineapple cupcakes because for some reason pineapples make me think of fairies. Maybe it’s all the leaves growing out of the top? I really don’t know but they do. This is also my go-to recipe when I get a last minute request for cupcakes because they are so simple and I always have the ingredients on hand. It is just cake mix and a can of crushed pineapple! That’s it! They couldn’t be easier to make and they bake up so light and fluffy. These are one of the only cupcakes that I’d happily eat without frosting on top. I went with a vanilla bean buttercream but you could top the cupcakes with anything you want. Because they are so light, I actually really like them with just a dollop of whipped cream on top and some fresh berries or even maraschino cherries. I went with a “Tinkerbell” green for the frosting and then covered it with sparkly sprinkles. You can’t make anything fairy related without lots and lots of sprinkles! I also made cute little flowers out of marshmallows because I always think of flowers when I think of Tinkerbell. The flowers are so easy – you just cut large marshmallows into pieces and dip them in sprinkles! I used chewy Sprees as the center of my flowers but you can use any kind of round candy.
I hope you guys are ready for slow cooker recipes because I’m about to have a lot of them for you!
I told you guys last week that two of the boys are playing soccer now and since my husband deployed about a week and a half ago, I’m on my own when it comes to practices and games. Their practices don’t let out until late and there is no way I’m coming home at 8 pm and cooking dinner. So yeah, if you have any tried and true slow cooker recipes, send ‘em over!
I made this over the weekend and omg ya’ll, it’s so good. I very rarely crave something this sweet but I wanted boxed brownies like you wouldn’t believe. I decided to take it a step further and added some chocolate chip cookie dough and “baked” it all together in the slow cooker. It was slightly crunchy (not potato chip-crunchy, but brownie top or cookie crunchy) on the outside and gooey on the inside. I topped it with vanilla ice cream – divine!
I know it’s not much to look at but if you’re having a lazy day or just don’t feel like turning the oven on, this is the perfect way to get rid of a sweet craving.
Three years ago: Guinness and Onion Soup with Irish Cheddar Crouton
Four years ago: Banana Nut Muffins
Five years ago: Chicken and Mushroom Cheesy Lasagna
One last St. Patrick’s Day recipe and then I swear I’ll stop!
I told you guys yesterday that one of my favorite things about St. Patrick’s Day is buying the ginormous blocks of Kerrygold Dubliner but I didn’t mentioned that I also really love buying Guinness. And I don’t know why because I don’t drink it. It just makes me feel festive or something.
I knew I wanted to make these Chocolate Stout Cupcakes with it this year and they turned out so good! They’re chocolate cupcakes with the Guinness in the batter and then just a regular chocolate frosting. I was worried that Guinness taste would be too strong for me but I really enjoyed them. I’m not going to tell you how many I had but take my word for it, I really really really enjoyed them.
It’s meyer lemon time again! I feel like there’s only a 3 day window for finding them in my grocery stores so I was pretty thrilled when I happened to see them a couple days ago. I just love them and I look forward to them all winter!
Last week I was flipping through a magazine and asked my husband how he felt about pound cake. He was all “I LOVE LEMON CAKE!” Uhh… what?
But when I picked up those meyer lemons I remembered him saying that and went on a hunt for a good recipe. Lemon and blueberry just make the best cake. There really isn’t a better combination if you ask me. This Meyer Lemon-Blueberry Bundt Cake is super moist thanks to the sour cream and the cream cheese glaze is just phenomenal. If you can find meyer lemons, make this! And if you don’t have any luck finding them, use regular lemons! It will be delicious either way.