Bowdabra Giveaway!

I am super excited to be hosting a giveaway with Love Joy Glitter for a Mini Bowdabra and wire, and over $100 dollars in Gift Cards! I am a big bow lover, and when I was asked by Love Joy Glitter to be a part of the giveaway, I was over the top ecstatic! The Bowdabra is a super simple tool to create cute, easy and fast bows that will impress everyone!

Oatmeal Creme Pie Cupcakes

     My son came home from college a couple of weeks ago and showed me a picture of a delicious looking cupcake.  "That's what I want for my birthday cake", he said.  The only problem with it was that it did not come with a recipe.  It was one that was purchased and delicious looking and...now I needed to come up with a recipe for it.  After a search online, we came up with a combination that is amazingly good and fun.  If you like store bought Oatmeal Cream Pies you will love this cupcake version to death!!

                                     Here is a look at the yummy inside and a side view!

To start this recipe please make the batter for the White Almond Wedding Cake found here.  
It is simple to make and starts with a cake mix so don't be afraid....this is not hard!  Here are the ingredients:

1 (16.25 ounce) package white cake mix

1 cup all-purpose flour

1 cup white sugar

3/4 teaspoon salt

1 1/3 cups water

1 cup sour cream

2 tablespoons vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

4 egg whites

• 24 Oatmeal Creme Pies
  Now use this link (click here for directions to make the batter.)
  
  
  When the batter is ready, spoon one tablespoon into the bottom of each of 24-36 cupcake liners.  (this batter will actually make about 36 cupcakes for this recipe because of the cookie inside.)
  
  
  
  
  
  
  
  
  
       Now remove enough oatmeal creme pies for your desired amount of cupcakes.  You will need to press them down a little with the palm of your hand to make them thinner so they don't take up all the room in your cupcake.  Press them down then cut them with a circle cutter that is the size of the midway point of your muffin tin cup. (Please remember to reserve the extra 1/2 inch wide ring of the oatmeal pie in a bowl for use later in the frosting.)  
  
  
       You want the cut pie to fit snugly on top of the batter you just put in the cup.  You also don't want it to be too small because it will sink to the bottom.  I found that a lid from a bottle of chicken bouillon was the perfect size to cut my pies with.  After setting the pie on top of the bottom layer of batter, add one more tablespoon batter on top of the pie.  You can add batter up to 1/2 inch from the top of the cup.  These don't rise much at all because the cookie in the middle doesn't change in size.  Bake at 350 degrees  for about 18 minutes.   
  
  
  
   The cup here that has a cookie showing still needs the batter spread around to cover it up completely before cooking.
  
  
   Now for the Oatmeal Creme Frosting!  It really makes this cupcake special!
  
  

  Oatmeal Creme Frosting

  
  
  7 Oatmeal Creme Pies (I used the leftover rings from 24 pies, about 2 cups)
  1 1/2 cups butter (softened to room temp)
  1   7oz Marshmallow fluff  
  2 tsp pure Vanilla extract
  5 cups Powdered sugar
  2 Tablespoons Heavy whipping cream
  2 tsp. Cinnamon
  pinch of salt 
  
  
  Put creme pies in your food processor and process a few seconds until it looks crumbly. (You can use a blender if you don't have a processor).  Using your cookie paddles for a Bosch or the paddle attachment on your Kitchen Aid cream the butter until it looks light in color. 
  
  
   Add the jar of marshmallow fluff and vanilla and mix until blended.
  While mixing these together add the whipping cream and cinnamon.   
  Now add the oatmeal pie crumbs and mix only a few seconds until they are throughout the batter.
  
  
  Fill a decorating icing #14 bag (I used a 1M star tip but a round one may work better) with frosting.  Decorate the tops and get ready to enjoy a delicious treat!  
  

  
  

  
                                                             Happy Birthday Son!
  
  
  Cupcakes inspired by; http://insidebrucrewlife.com/2011/04/oatmeal-creme-pie-cupcakes/
  Frosting recipe source: http://beyondfrosting.com/2013/09/29/oatmeal-cream-pie-cupcakes/ 
  
  
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Valentine Petit Fours Cheater Style!!

When you find out how easy these really are to make you will be amazed and delighted!  I have tried a few petit four recipes in my time and none were what I would call fast or easy.  With all purchased ingredients they come together in minutes (except for the chilling time) and after resting overnight they taste like you slaved all day making and cutting tiny cakes to dip in white frosting.  This recipe is adapted from Snackworks.com. 

First, I will apologized for the recipe amounts.  The amounts are close to what is needed but vary a little with how much you leave on and in the middle of the cakes.  I just kept dipping and adding jam and chocolate until they were all finished.  This is how I did it.

Valentine Petit Fours -Cheater Style!!

1 Box Vanilla Wafers (I used Nilla)
24 oz. White Almond Bark (White Chocolate would be even better!)
1/2 cup Raspberry Jam or Cake Filling
Valentine Decorating Hearts and Sprinkles

Decide whether you want to make double layer or triple layer cakes or a combination of each. Count out the number of bottom layers you can make and set them on a wax paper lined cookie sheet flat side down. 

Add a small amount of raspberry jam (I used cake filling I had on hand) to the flat side of each remaining wafer and set one or two (dbl or triple) on top of the cookies that are on the cookie sheet.   I did like the doubles because they were easier to eat.

     Set the cookie sheet in the fridge for 4 to 6 hours to chill until firm enough to dip.  I actually put mine in the freezer for a half hour and they were fine.  As they warmed up the last few started to slide so you may want to only take a few out at a time to dip. 

     Melt the Almond Bark as the directions direct.  Please watch carefully to make sure you don't get it too hot.  Stop heating as soon as or even a little before the chunks are completely melted.  Then stir until smooth.  Set the cookies on a fork and lower into the Almond Bark until fully covered.  Lift them out and tap gently on the side of the cup to loosen the extra candy off, then swipe the bottom of the fork across the cup and set the cake on the wax paper to set up.  After every other one is dipped, add your sprinkles or decorations before the candy sets up.

     I was disappointed when I tried one of these right after they set up because they were so crunchy and hard to cut and eat.  I took them to the other aides I work with at school the next day ready to tell them they were not that great.  As I ate one I was so happy to see that letting them sit overnight had softened the inside to a cake consistency and they were delicious!  The filling was fun too.  I do wish I would have added a little more filling so I will try it that way next time. 

 I think these would be great for not only Valentine's Day but Wedding Showers or other nice events!  Have fun with these and Please!!! drop a note or a picture if you try these and let me know how you liked them!  Thanks for dropping by!

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