Baseball Wedding Cake Toppers | LiveCakes.com

  • Camo Wedding Cake Toppers
  • Camo wedding cakes turns out to be the most sought after cake by many couples these days. Camo cake is chosen by a lot of people because it is very attractive and unique. The cake is a kind of wedding cake made based on an item requested. Some objects frequently requested are forest, tree bark and animal skin. If you desire […]

    In Wedding Cake Category

  • Country Wedding Cake Toppers
  • Country wedding cake toppers are wonderful for that straightforward country wedding. These toppers are not for the bundle and bustle of the city lifestyle. Instead they rejoice the spirit of the country way of living. If you are a country couple, why shouldn’t your marriage cake show off your common sense of western style?  There are some good options to […]

    In Wedding Cake Category

  • Vintage Wedding Cake Toppers
  • In this point we will bring you in to the dreamy world of vintage wedding cake toppers. We love these little mementos from extraordinary times in women’s lives and expect that this guide will help you date your vintage topper more precisely. We classify any topper from the Victorian era up until the 1920s as traditional, and those made from […]

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  • Army Wedding Cake Toppers
  • For any person marrying an important person in the armed services, military wedding cake toppers are a must-have wedding piece to accessories your wedding cake. There are of course military cake toppers for each and every one of the services. Army wedding cake toppers, marine cake toppers, navy wedding cake toppers and air force wedding cake toppers are just right to give that […]

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  • Gay Wedding Cake Toppers
  • Produce a delightful cake topper that absolutely shows off your love. The custom created same-sex cake toppers are just right for gay weddings. Choose from any of our typical styles or make something one of a sort just for you and your partner. As same sex marriages turn out to be legalized in a growing number of states, same sex […]

    In Wedding Cake Category

    Munchkinscakes.com | Kid’s Parties

    Looking for something different for your child’s birthday? Why not get their creative juices flowing with a cake decorating party! Choose from one of our new fun themes, children will then be taught the art of decorating cupcakes or cakes with sugar paste to bring their creations to life. Children will either get to decorate freshly baked cupcakes or a dome cake which they take home in a box to share with their families (if they get that far!!).

    Each party is held in our workshop at our unit in Waterlooville and lasts approx an hour and a half. For only £100 everything is provided and professional tools and equipment are used throughout. We also provide aprons and chef hats for the kids to wear for the duration of the party. Leave the mess with us!

    Cost includes

    – A party for 6 children (additional kids are £12, maximum of 10. We recommend a minimum age of 4 years)
    – All ingredients and decorations for each child to decorate 4 cupcakes or a 6″ dome cake
    – A box for the kids to take their creations home
    – Step by step guidance and instructions from our very friendly and helpful staff
    – Juice and biscuits for all guests
    – A CD of photos from the party

    Additional options

    Why not give your party that extra special touch with some optional extras
    – Invitations and thankyou cards
    – Party bags for each guest
    – Special present for the birthday boy or girl
    – Party games incl. Pin the candle on the cupcake and pass the parcel
    – Order a cake for the birthday boy or girl at the same to as booking your party to receive 10% discount on the price of the cake

    I had an amazing time and they encourage you. I would definitely like to come again” – Dan aged 10

    We had a very good time, the people are lovely and I really enjoyed it. It was great fun” – Maddy aged 11

    They are amazing cakes and they are wonderful people and very good at teaching. I had a lot of fun” – Annie aged 11

    my feelings taste like cupcakes: Safari Giraffe Jars

    Safari Giraffe Jars!  Giraffe Cookies!  Well,

    kinda

    giraffe cookies.  I had time to make these cute animal jars but not time to go my usual crazy pants self for the cookies.   Why not?  Because these were for

    Pam’s

    bachelorette party last weekend and I was too busy

    crafting all the things

    to cut out tiny giraffe cookies like I had originally planned.  But they are color coordinated and let’s face it — adorable.  So all is well.

    I made two batches of shortbread cookies; one chocolate chip and one orange almond.  (Recipes below)

    And then I alternated cookies as I stuffed them in these decorated giraffe jars. 

    To make jars like these you will need:

    1. Clean Mason Jars

    2. Stickers/Label for the front (Michael’s)

    3. Giraffe ribbon (Etsy)

    4. Giraffe Charms (Etsy)

    5. Plain Cupcake Liners (Michael’s)

    6. Hot Glue Gun

    General Assembly Instructions:

    1. Hot glue the ribbon around the side of the lid.  (I found it easiest to tie the ribbon in a bow and then attach it to the lid separately.)

    2. Fill jar with yummy cookies.

    3. Place the top lid over the jar, and then cover it with cupcake liners.  Screw on the side lid over the liner.

    4. Hot glue charm on top of the liner.

    Chocolate Chocolate Chip Shortbread Cookies

    I followed

    this recipe

    , but omitted the orange zest and juice and added 1/2 cup of mini chocolate chips instead. 

    Almond Orange Cookies

    I followed

    this recipe

    , but added two small drops of orange food coloring instead.  Not enough to make them bright orange, just enough to make them more giraffe colored.  =)

    Both recipes and flavors worked well together.  

    But wait why was I making giraffe jars for a bachelorette party?  Because we went on a Safari, duh.   Pammy isn’t big on the traditional Vegas-esque, drinking clubbing bachelorette parties and neither am I.  She’s getting married at the zoo in September, so a Safari made sense.   And she’s also going through a giraffe phase.  After all of this prep work  it kind of made me into a fan too! 

    For the record the Safari was not in Africa. HAHA.  It was in Santa Rosa (Northern California) at 

    Safari West

    .  Hopefully the bride to be had fun!  There were a bunch of animals to look at, we went glamour camping and took a “winos and rhinos” tour.  We dressed in animal print pith helmets and animal shirts.  Oh and I also made her wear a zebra veil that was attached to one of the hats because what on earth could she possible wear that day? You can see more pictures of the adventure on Pam’s

    blog here

    .  

    Aaaaand now it is time to plan Bachelor Party #2.  The life of a Maid of Honor is hard.  

    xoxo,

    Anna 

    Raspberry Macarons with Lemon Buttercream Filling

    The thought of making french macarons always seemed much too daunting to attempt on my own.  So I put it off.  For years.  Finally, earlier this month I signed up for a (Valentine’s Day) macaron making class at Sur La Table. Did you know that they do cooking classes?  Cuz they do.  Best decision ever!

    I went with my friend Katie and we learned the basics and got some tips and a solid recipe.  Really, it was worth the cost just to watch someone make them in front of you.  It’s all about the process!

    We made classic round ones, but also a few heart shaped ones.  You guys know I can’t resist cutesty stuff like that.  It was a blast.

    But we made them with a proper instructor looking over our shoulder, and as a team with a roomful of other people.  I had to make sure that I had REALLY learned to make anything, so two weeks later I headed to my own kitchen all by myself with some Trader Joe’s freeze dried raspberries and my hot pink food processor in hand.

    I had a few mishaps, I had to throw away some expensive almond meal because I might have processed it into paste… haha.  But because of the tips I learned in class, I at the very least knew to start over instead of proceeding to make sub par macarons.  That would have been the worst.

    I ended up tweaking the butter cream recipe a little but and made raspberry macarons with a lemon buttercream filling.

    Oh and right before I put them in the oven,, I threw some rainbow sprinkles on them.

    You know, because I’m Anna and I put sprinkles on everythang.

    I’m not writing out directions today.  But I will include the recipes.  Macarons are so very temperamental and I don’t feel like I have the correct vocabulary to explain things with enough precision for you to replicate them. But if you’re looking for a solid recipe, well here you go.  OR take the Sur La Table class because it was awesome.

    Raspeberry Macarons
    7 oz confectioners sugar
    4 oz almond meal
    2 tablespoons freeze dried raspberries, processed in food processor after measuring
    4 oz egg whites at room temp
    pinch cream of tartar
    3.5 oz granulated sugar
    1/4 tsp pink gel food coloring

    Lemon Buttercream
    1/2 cup (1 stick) non salted butter
    pinch of salt
    3.5 cups powdered sugar
    2 tablespoons freshly squeezed lemon juice
    1 tsp lemon zest

    Just look at the pretty pictures of  these bright pink macarons until you want to reach through the screen, grab a handful of sprinkle cookies and shove them in your mouth.  Feel free to wash them down with some tea or coffee from my cute tea cup, too.

    I wish the Sur La Table classes were cheaper.  Actually no, I wish they at least had frequent flyer cards or something because I want to go to like 5 of them.  Anyone want to come with me?  =)

    Also, are you guys happy not to see a mason jar in this post?  I know I have been over using them lately.  I even drink my protein shakes out of them, haha.   Rest assured, you will see them again though.  And more sprinkles.  ALWAYS with the sprinkles.   Maybe my mason jars filled with sprinkles?

    xoxo,
    Anna

    my feelings taste like cupcakes: February 2013

    One of my bestest friends in the world just bought his first home!  I am so happy and excited for him.  When I turn into a real grown up (that day has to come eventually right?) I want him to decorate my house because his own home decor is amazing.  Amazing.  I think he could have had a successful career in design if the world of numbers and revenue accounting hadn’t pulled him in so deeply.  So when his response to “What do you want for your housewarming gift?” was “sweets”, I knew that I had to make something pretty.  Only pretty would do.

    And pretty I did!  I found key and house shaped cookie cutters at Sur La Table and was still craving the shortbread cookies I had made a few weeks prior.

    But this time around I knew that I wanted to do salted caramel and chocolate on top.  I had been planning on making this exact cookie, but with pretty circles and scallops, a long time ago but never got around to it.  But I knew that this is what the housewarming party needed.  Delicate buttery cookies melting in your mouth alongside dark chocolate,  sweet caramel and the sharp contrast of sea salt to balance it all out.

    Since home is where the heart is though, I busted out a teeny tiny little cookie cutter and made some of the houses with heart cut outs.  And although I prefer the houses to the keys, the keys aren’t bad at all!  They’re especially cute since I used a heart instead of a circle to cut out the middle of the key.  What?  I like hearts. 🙂

    Shortbread Cookie Recipe
    See my earlier blog post, or go to original recipe from Sprinkle Bakes.

    Caramel Glaze
    10 oz. unwrapped caramels
    1/4 cup heavy cream

    Directions:
    1. Use the double broiler method to melt caramels and half the heavy cream.  (See THIS post for details.)
    2. Once melted, add in the remaining heavy cream adn whisk until smooth.  Pour into a squeeze bottle or thick ziplock bag with the end snipped off.
    3. Pipe caramel onto cookies, outlining your cookie shape first.  Fill in the rest of the cookie completely, or just with close squiggles. Let harden for a few minutes.
    (Work quickly, if the caramel starts to harden simply put in microwave again for 15 seconds.)

    Chocolate Glaze
    10 oz dark chocolate chips
    1 tblsp melted butter

    Directions:
    1. Melt chips in microwave oven in 30 second intervals, whisking in between.  Should take approximately 2-3 minutes.
    2. Add melted butter to chocolate chips and whisk.
    3. Pour chocolate into a squeeze bottle or into a thick ziplock bag with the end snipped off and pipe squiggly lines on top of the the caramel.

    Garnish:
    Course Sea Salt

    Finish cookies by sprinkling sea salt over cookies.

    Ugh.  Sweet and salty are amazing together.  I want to sprinkle sea salt on everything now!

    I am sure that you notice that there are a bunch of little hearts everywhere.  No surprise, huh? When I saw all the scraps from cutting out the houses and keys I knew that I could not waste them.   Who could resist popping one or two of these little suckers in their mouths? Not me!

    The housewarming party was, of course, lovely. He is lovely.  I wish him such amazing things (joy, friendship, laughter and love -always, always love) and I know that his new home will be blessed with all of them.  I meant to take a nice little picture of him and me together that afternoon for this post.  I drank all the wine instead which resulted in my distraction with eating my weight in cheese sticks, catching up with good friends and force feeding these cookies to them. We ate a whole neighborhood of houses that day.

    These were great for him and these would be perfect to make for someone in your life who is celebrating a similar milestone. Get to baking.

    xoxo,
    Anna

    my feelings taste like cupcakes: October 2013

    Oh hai guys.  I’m just going to pretend that I have not been neglecting this blog for two months.

    And what better way to break the ice than with Fall’s It Flavor:  Pumpkin Spice.  

    You know you love/hate it.  It’s everywhere.  Ice cream, coffees, donuts, trail mix, pancakes, pop tarts, tea… It’s out of control.  Sometimes its overly sugary and disgusting, sometimes it’s pumpkin spice heaven.  I have had pumpkin pancakes that make it taste like fall exploded in my mouth.  And I have thrown away an entirely full container of TJ’s pumpkin spice chai tea latte mix that made my teeth hurt after one sip.  It’s a pumpkin spice gamble.  

    No gamble here, however.  These Oatmeal Pumpkin Spice S’mores Cookies are not sugary and disgusting despite having so many components.  The pumpkin is subtle, the dark chocolate not too bitter and the oats help to balance out the sweetness of the marshmallow glaze.  Yes you heard right, these cookies will give you the taste of a sweet marshmallow glaze in every bite. 

    Oatmeal Raisin S’mores Cookies

    Makes 25, bake at 350* for about 12 minutes.

    Cookies

    1 c. flour

    2 1/2 c. oats

    1 tsp cinnamon

    1/2 tsp salt

    1/2 tsp nutmeg

    1/4 tsp ginger

    1/4 tsp cloves

    1/4 tsp baking soda

    1 1/2 c. light brown sugar

    1/2 c. butter, room temperature

    1 egg

    1 tsp vanilla

    1/2 c. pumpkin puree

    1 c. dark chocolate chips 

    Directions:

    1. Sift flour, cinnamon, salt, nutmeg, ginger, cloves and baking soda together in a bowl.

    2. In a stand mixer, cream butter and sugar together until fluffy, around 5 minutes.  Add in egg and vanilla and beat until smooth. Add pumpkin puree and beat until smooth. 

    3. On low, slowly add flour mixture to wet mixture and continue mixing until fully incorporated.

    4. Turn off stand mixture and fold in oats and chips by hand.

    5. Scoop dough onto lined cookie sheets and bake until edges start to slightly brown.  Remove from oven and let cook on a wire rack.  

    Marshmallow Glaze

    1 c. powdered sugar

    1 tsp milk

    3 tbsp butter

    1 c. mini marshmallows

    Directions: 
    1. In a saucepan over low medium heat, melt butter completely.
    2. Add marshmallows and stir until melted into butter.
    3. Add milk and stir, remove from heat.
    5. Slowly add powdered sugar and whisk mixture quickly until no lumps remain.
    6. Pour over cooled cookies.  

    I made these for no other reason than because I still owed people cookies from my AIDS Walk fundraising that I started back in April. Ha.  Hey, when it’s hot it makes it really hard to bake.  Alas, it is now late October and the last heat wave from our California Indian Summers seems to have left us for good.  Chilly Fall mornings try to make me put on pants now. I’m resisting the pant wearing part of Fall, but the baking part?  I think it’s time to embrace it wholeheartedly. I don’t mine wearing aprons (or awesome

    baking gloves

    ) one bit. 

    xo,

    Anna 

    my feelings taste like cupcakes: March 2013

    I wanted to make something grown up.  Now don’t get me wrong, I like cutesy cupcakes and pretty cookies with frosting and sugar and hearts and stars and sprinkles… oh how I love my sprinkles.  But I wanted to make something

    really 

    grown up, something that tasted as rich and decadent as it looked.  And this dark chocolate dessert certainly is all of that and more.

    Bread pudding is delicious on its own but when you make it with croissants?   It’s buttery, flaky magic.

    When you add a few cups of  Nestlé® Toll House® Dark Chocolate Morsels?  And throw in some amaretto liqueur, slivered almonds, a raspberry cream sauce AND amaretto infused whipped cream?  

    Life changing

    .  No really, consider your life changed.  You are welcome.

    Can I offer you a spoon? Because I know I just made your mouth water.  And I do apologize for that.  (Kinda, not really.)  To make it up to you though I’ll give you the recipe so that you can make it on your own.

    Check it out here, it is every featured on Nestle’s Pinterest page!

    Dark Chocolate Amaretto Bread Pudding
    Ingredients:
    8 day old croissants
    1 1/2 c. heavy cream
    1/2 c. whole milk
    3/4 c. amaretto liqueur
    1 2/3 cups (10-oz. package) plus+ 1/2 c. Nestlé® Toll House® Dark Chocolate Morsels
    1/3 c. sliced almonds
    3/4 c. granulated sugar
    3 large eggs at room temp.
    1/4 c. unsalted butter
    Pinch of salt
    1/4 c. sliced almonds

    Directions:
    1.Preheat oven to 350° F.
    2. Melt butter in large saucepan over medium low heat and add in heavy cream, milk and liqueur and stir until mixture
    starts to simmer, but does not boil.
    3. Add in 1 2/3 cups (one 10-oz. package) of Nestlé® Toll House® Dark Chocolate Morsels, stirring until chips
    are completely melted. Remove from heat and set aside.
    4. In a separate bowl, whisk eggs, sugar and pinch of salt. Very slowly add in small teaspoon amounts of chocolate
    mixture into the egg mixture until tempered. Whisk continuously while doing so to avoid cooking eggs.
    5. Tear day old croissants into 1-2 inch pieces and toss in a big bowl with 1 1/2 cups of chocolate sauce. Fold in 1/2
    cup Nestle Toll House Dark Chocolate Morsels.
    6. Scoop croissants into a buttered 13 x 9- inch glass baking dish. Pour all of the remaining chocolate sauce over the
    croissants evenly and bake in a preheated oven.
    7. After 20 minutes, remove from oven and sprinkle sliced almonds over croissants. Return to oven and bake for an
    additional 20 minutes, or until croissants are crisp on the outside, but soft on the inside.
    8. Top with a drizzle of Raspberry Cream Sauce and a dollop of Amaretto Whipped Cream.

    Raspberry Heavy Cream Sauce 
    Ingredients:
    1/3 cup raspberry puree (6-oz. carton fresh raspberries)
    2 tbsp granulated sugar
    1 c. heavy cream
    1 tbsp flour
    1/4 c. unsalted butter

    Directions:
    1. Melt butter in a large saucepan over medium low heat.
    2. Add in heavy cream, 1/3 cup raspberry puree, sugar and flour and cook, stirring constantly until sauce becomes
    thick and can coat the back of a spoon.

    Amaretto Whipped Cream  
    Ingredients:
    1 c. heavy cream
    2 tbsp granulated sugar
    1 tbsp amaretto liqueur

    Directions:
    1. Mix heavy cream, sugar and liqueur in a chilled bowl of a heavy stand mixer fitted with a whisk attachment.
    2. Beat on medium speed until light and fluffy.

    Make this for someone you really like.  Or send this recipe to someone who really likes you and is willing to make it for you.  Do whatever you have to do because you must try this.  This is warm, melt in your mouth buttery croissant with intense dark chocolate and amaretto flavor.  It is sweet but tangy raspberry cream sauce that compliments the chocolate just perfectly, with the added bonus of a very light but delicious whipped cream.  You can’t even imagine all these flavors in your mouth until you are a spoon full in.  Then there’s no stopping you.  This is the dessert that you never knew you always wanted. 

    And to help you even further, Nestle is helping me give away packages of  Nestlé® Toll House® Dark Chocolate Morsels!  

    Yours truly was hand-picked as one of only ten bloggers to enter their new Nestlé® Toll House® Dark Pinspirations Contest.  This is what I came up with.   

    To get some of your own packages, all you have to do is go the campaign’s Pinterest page and

    vote for my entry

    .  Then come back and leave a comment with your Pinterest username and email address on this post.   

    How do you vote for me?  By repining and liking my dessert!  

    Click here to go to the vote page

    .   Make sure that you are not pinning the pictures on this blog, but that you are pinning my dessert from their campaign’s page.  Repin and hit the little HEART icon.  ‘Cause yeah, I know you heart it too.  

    You can also get an additional entry if you subscribe to me on Google Friend Connect.  Just do the same thing.  Add me (or tell me that you already have me on GFC) and leave me a separate comment telling me so! So easy!

    The contest runs through March 30th. I will randomly select 50 winners and email you if you’re a winner after that.

    So

    repin

    me!  Share with your friends!   And spread the chocolate — i’ll help!

    xoxo,
    Anna

    P.S.  You can also follow me on Pinterest here!

    Dark Chocolate Amaretto Bread Pudding with Raspberry Cream Sauce [Giveaway]

    I wanted to make something grown up.  Now don’t get me wrong, I like cutesy cupcakes and pretty cookies with frosting and sugar and hearts and stars and sprinkles… oh how I love my sprinkles.  But I wanted to make something

    really 

    grown up, something that tasted as rich and decadent as it looked.  And this dark chocolate dessert certainly is all of that and more.

    Bread pudding is delicious on its own but when you make it with croissants?   It’s buttery, flaky magic.

    When you add a few cups of  Nestlé® Toll House® Dark Chocolate Morsels?  And throw in some amaretto liqueur, slivered almonds, a raspberry cream sauce AND amaretto infused whipped cream?  

    Life changing

    .  No really, consider your life changed.  You are welcome.

    Can I offer you a spoon? Because I know I just made your mouth water.  And I do apologize for that.  (Kinda, not really.)  To make it up to you though I’ll give you the recipe so that you can make it on your own.

    Check it out here, it is every featured on Nestle’s Pinterest page!

    Dark Chocolate Amaretto Bread Pudding
    Ingredients:
    8 day old croissants
    1 1/2 c. heavy cream
    1/2 c. whole milk
    3/4 c. amaretto liqueur
    1 2/3 cups (10-oz. package) plus+ 1/2 c. Nestlé® Toll House® Dark Chocolate Morsels
    1/3 c. sliced almonds
    3/4 c. granulated sugar
    3 large eggs at room temp.
    1/4 c. unsalted butter
    Pinch of salt
    1/4 c. sliced almonds

    Directions:
    1.Preheat oven to 350° F.
    2. Melt butter in large saucepan over medium low heat and add in heavy cream, milk and liqueur and stir until mixture
    starts to simmer, but does not boil.
    3. Add in 1 2/3 cups (one 10-oz. package) of Nestlé® Toll House® Dark Chocolate Morsels, stirring until chips
    are completely melted. Remove from heat and set aside.
    4. In a separate bowl, whisk eggs, sugar and pinch of salt. Very slowly add in small teaspoon amounts of chocolate
    mixture into the egg mixture until tempered. Whisk continuously while doing so to avoid cooking eggs.
    5. Tear day old croissants into 1-2 inch pieces and toss in a big bowl with 1 1/2 cups of chocolate sauce. Fold in 1/2
    cup Nestle Toll House Dark Chocolate Morsels.
    6. Scoop croissants into a buttered 13 x 9- inch glass baking dish. Pour all of the remaining chocolate sauce over the
    croissants evenly and bake in a preheated oven.
    7. After 20 minutes, remove from oven and sprinkle sliced almonds over croissants. Return to oven and bake for an
    additional 20 minutes, or until croissants are crisp on the outside, but soft on the inside.
    8. Top with a drizzle of Raspberry Cream Sauce and a dollop of Amaretto Whipped Cream.

    Raspberry Heavy Cream Sauce 
    Ingredients:
    1/3 cup raspberry puree (6-oz. carton fresh raspberries)
    2 tbsp granulated sugar
    1 c. heavy cream
    1 tbsp flour
    1/4 c. unsalted butter

    Directions:
    1. Melt butter in a large saucepan over medium low heat.
    2. Add in heavy cream, 1/3 cup raspberry puree, sugar and flour and cook, stirring constantly until sauce becomes
    thick and can coat the back of a spoon.

    Amaretto Whipped Cream  
    Ingredients:
    1 c. heavy cream
    2 tbsp granulated sugar
    1 tbsp amaretto liqueur

    Directions:
    1. Mix heavy cream, sugar and liqueur in a chilled bowl of a heavy stand mixer fitted with a whisk attachment.
    2. Beat on medium speed until light and fluffy.

    Make this for someone you really like.  Or send this recipe to someone who really likes you and is willing to make it for you.  Do whatever you have to do because you must try this.  This is warm, melt in your mouth buttery croissant with intense dark chocolate and amaretto flavor.  It is sweet but tangy raspberry cream sauce that compliments the chocolate just perfectly, with the added bonus of a very light but delicious whipped cream.  You can’t even imagine all these flavors in your mouth until you are a spoon full in.  Then there’s no stopping you.  This is the dessert that you never knew you always wanted. 

    And to help you even further, Nestle is helping me give away packages of  Nestlé® Toll House® Dark Chocolate Morsels!  

    Yours truly was hand-picked as one of only ten bloggers to enter their new Nestlé® Toll House® Dark Pinspirations Contest.  This is what I came up with.   

    To get some of your own packages, all you have to do is go the campaign’s Pinterest page and

    vote for my entry

    .  Then come back and leave a comment with your Pinterest username and email address on this post.   

    How do you vote for me?  By repining and liking my dessert!  

    Click here to go to the vote page

    .   Make sure that you are not pinning the pictures on this blog, but that you are pinning my dessert from their campaign’s page.  Repin and hit the little HEART icon.  ‘Cause yeah, I know you heart it too.  

    You can also get an additional entry if you subscribe to me on Google Friend Connect.  Just do the same thing.  Add me (or tell me that you already have me on GFC) and leave me a separate comment telling me so! So easy!

    The contest runs through March 30th. I will randomly select 50 winners and email you if you’re a winner after that.

    So

    repin

    me!  Share with your friends!   And spread the chocolate — i’ll help!

    xoxo,
    Anna

    P.S.  You can also follow me on Pinterest here!

    Recipes | House of Frost Cupcakes

    The holidays always mean family and FOOD! The turkey recipe is key to a good meal. Here are 10 of the top turkey recipes for your holiday meal. These recipes range from traditional to unique and there is even a beginner turkey recipe!

    Recipe #1

    Traditional Oven Turkey

    Kraft Foods© Recipe

    1 frozen turkey (12 lb.), thawed

    3 Tbsp. oil

    1/2 tsp. salt

    1/2 tsp. pepper

    2 Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemary

    3 cups water

    Thaw turkey completely before grilling. To thaw, place turkey on tray in refrigerator. Refrigerate until thawed, allowing 24 hours of thawing time for every 4 pounds of turkey.

    PREHEAT grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels. Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.

    RUB outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill.

    GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in the thickest part of the thigh and 170°F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired.

    For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or fresh herb bundles before grilling.

    Recipe #2

    Turducken

    Foster Farms© Recipe

    This is a turkey stuffed with a duck, stuffed with a chicken layered with dressing.

    INGREDIENTS

    3 pounds Foster Farms Whole Young Chicken

    salt and pepper to taste

    Creole seasoning to taste

    1 (4 pound) duck, boned

    16 pounds Foster Farms Fresh Whole Turkey, boned

    DIRECTIONS

    1. Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.

    2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.

    3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.

    4. With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.

    5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

    Recipe #3

    Holiday Champagne Turkey

    Foster Farms© Recipe

    Summary

    A bottle of champagne is the secret to this moist turkey stuffed with apples and baked in an oven bag.

    INGREDIENTS

    1 (12 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed

    1/2 cup butter, cubed

    2 apples, cored and halved

    1 tablespoon garlic powder

    salt and pepper to taste

    2/3 (750 milliliter) bottle champagne

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C).

    2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey’s cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.

    3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

    Recipe #4

    Perfect Turkey

    Summary

    This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight – it’s worth the extra effort!

    INGREDIENTS

    1 (18 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed

    2 cups kosher salt

    1/2 cup butter, melted

    2 large onions, peeled and chopped

    4 carrots, peeled and chopped

    4 stalks celery, chopped

    2 sprigs fresh thyme

    1 bay leaf

    1 cup dry white wine

    DIRECTIONS

    1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

    2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

    3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

    4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

    Recipe #5

    Latino Lime Glazed Turkey with Chipotle Gravy

    Recipe by: Chef/GM Chris Ottens of Novell, a Bon Appetit Management Co.

    Citrus Glaze

    3/4 Cup unsalted butter

    1/2 Cup honey

    4 Tablespoons orange zest

    4 Tablespoons lime zest

    2 Tablespoons fresh thyme, chopped

    4 Teaspoons canned chipotle chilies, chopped

    1 Tablespoon ground cumin

    1 Teaspoon salt

    Over medium heat, melt butter in heavy saucepan. Remove pan from heat and stir in honey, orange and lime zests, thyme, chilies, cumin and salt.

    Measure 1/2 cup glaze and reserve for gravy. Cover and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable.

    Vegetables

    2 Tablespoons unsalted butter

    4-1/2 Cups chopped sweet onions

    1 Packet giblets (turkey neck, gizzard and heart)

    2 Cups coarsely chopped peeled carrots

    2 Cups coarsely chopped celery (with leaves)

    1-1/2 Cups chopped plum tomatoes

    Over medium-high heat, melt butter in large nonstick pan. Add onions and reserved turkey parts.
    Sauté until onions are deep brown. Add carrots, celery and tomatoes to skillet and toss to blend.

    Glazed Turkey

    22 to 24-pound WHOLE TURKEY, fresh or frozen (thawed)

    9 Cups TURKEY STOCK

    Set a small rack in a large shallow roasting pan and place cooked vegetables with turkey parts around rack.

    Blot turkey dry with paper towels. At the neck end, gently loosen skin from the turkey breast without totally detaching the skin. Rub 1/2-cup citrus glaze under skin. Replace the skin.
    Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

    Place turkey, breast side up, on the rack. Brush an additional 1/3-cup citrus glaze over top and sides of turkey. Reserve any remaining glaze. Sprinkle turkey with salt and pepper.

    Loosely tent the turkey and roast turkey in a preheated 400 degree F oven for 30 minutes.
    Add 1-cup poultry broth to pan and reduce oven temperature to 350 degrees F.

    Secure foil snugly around turkey and continue to roast for 1-1/4 hours. The foil will prevent the honey-coated turkey from excessive browning.

    Add 1-cup poultry broth to pan every 30 minutes until turkey reaches an internal temperature of 180 degrees F in the thigh. Remove the foil during the last 15-20 minutes to brown the turkey.

    Remove turkey from the oven and allow it to stand for 20 minutes before carving.

    Chipotle Gravy

    1/2 Cup flour

    1 Cup TURKEY STOCK

    Strain pan drippings, pressing vegetables to extract liquid. Discard solids in strainer.

    Spoon fat from top of juices and discard fat. Add enough broth to pan juices to equal 6 cups.
    Stir reserved 1/2-cup citrus glaze in heavy large saucepan over medium heat until melted.
    Gradually add flour and whisk 1 minute, allowing flour to slightly brown. Gradually whisk in pan juices. Bring to gentle boil, whisking until smooth.

    Reduce heat to medium; simmer until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper.

    Recipe #6

    Holiday Turkey with Sage and Sherried Cider Gravy

    Recipe provided by Volk Enterprises, Inc.

    Ingredients 2 12-Pound WHOLE TURKEYS, fresh or frozen (thawed)

    As needed salt and freshly ground black pepper

    1 Large lemon, cut in quarters

    14 Large fresh sage leaves

    4 Slices multi-grain bread

    1 Large Granny Smith apple, wedged

    1 Large sweet onion, wedged

    1 Cup unsalted butter, softened

    1 Pint water

    1 Pint dry sherry

    1 Pint sparkling apple cider

    2/3 Cup flour

    1++ Quart TURKEY BROTH As needed assorted fresh sage leaves Roasted Turkeys

    1. Preheat oven to 425 degrees F.

    2. Rinse and pat turkeys dry, inside and out. Season turkeys inside and out with salt and pepper.

    3. Place 1 lemon wedge, 1 sage leaf and 1 bread slice into each neck cavity. Fold neck skin under body and fasten with a skewer.

    4. Fill each body cavity with apples and onions, 3 sage leaves and remaining lemon wedge and bread slice. Truss turkeys.

    5. Rub turkeys with remaining sage. Spread turkeys with butter and arrange on rack in roasting pans.

    6. Roast turkeys in middle of preheated 425 degree F oven 30 minutes. Reduce temperature to 325 degrees F and baste turkeys with pan juices. Add water to roasting pan and continue roasting, basting every 20 minutes. Continue to roast 2-1/2 to 3 hours more, or until the internal temperature reaches 180 degrees F in the thigh.

    7. Transfer turkeys to carving board, reserving juices in roasting pan; discard string. Keep turkeys warm, covered loosely with foil.

    Sherried Cider Gravy

    1. Skim fat from pan juices, reserving 1/2 cup fat.

    2. On range top, deglaze pan with sherry over moderately high heat, scraping up brown bits. Stir in cider.

    3. Bring sherry mixture to a boil and remove pan from heat.

    4. In a heavy saucepan, whisk together reserved fat and flour and cook roux over moderately low heat. Whisk together for about 3 minutes.

    5. Add sherry mixture and stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally for about 10 minutes.

    6. Whisk in additional stock to thin gravy if desired.

    7. Season gravy with salt and pepper.

    8. Discard the cavity ingredients before serving. Garnish turkey with sage.

    9. NOTE: Provides 32-34 servings at 6 ounces per portion.

    Recipe #7

    CAJUN DEEP-FRIED WILD TURKEY

    Recipe from John Maynard (Courtesy of NWTF)

    1 (10-15 lb.) unstuffed turkey

    5 gallons peanut oil

    2 tbsp. Cajun seasoning

    1 stick butter or margarine

    1/2 tsp. garlic powder

    1/2 tsp. cayenne pepper (optional)

    Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.

    Recipe #8

    Honey Smoked Turkey

    Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!

    INGREDIENTS

    1 (12 pound) Fresh Whole Turkey

    2 tablespoons chopped fresh sage

    2 tablespoons ground black pepper

    2 tablespoons celery salt

    2 tablespoons chopped fresh basil

    2 tablespoons vegetable oil

    1 (12 ounce) jar honey

    1/2 pound mesquite wood chips

    DIRECTIONS

    1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.

    2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.

    3. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.

    4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.

    5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.

    6. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

    Recipe # 9

    Maple Roast Turkey and Gravy

    A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

    INGREDIENTS

    Turkey

    14 pounds Fresh Whole Turkey, neck and giblets reserved

    2 cups chopped onion

    1 cup chopped celery

    1 cup coarsely chopped carrots

    Maple Butter Mixutre

    2 cups apple cider

    1/3 cup real maple syrup

    2 tablespoons chopped fresh thyme

    2 tablespoons chopped fresh marjoram

    2 1/2 teaspoons grated lemon zest

    3/4 cup butter

    alt and ground black pepper to taste

    Gravy

    2 cups chicken stock

    3 tablespoons all-purpose flour

    1 teaspoon chopped fresh thyme

    1 bay leaf

    2 tablespoons apple brandy (optional)

    DIRECTIONS

    1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).

    2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.

    3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.

    4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.

    5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.

    6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

    Recipe #10

    Easy Beginner’s Turkey with Stuffing

    This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.

    INGREDIENTS

    12 pounds Fresh Whole Turkey

    2 tablespoons vegetable oil

    Stuffing Mix

    1 (6 ounce) package dry bread stuffing mix

    1 cup water

    1 tablespoon butter

    1 cup chopped celery

    1/4 cup chopped onion

    4 slices toasted white bread, torn into small pieces

    salt and pepper to taste

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.

    2. Prepare stuffing according to package directions. Mix in water.

    3. Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.

    4. Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.

    5. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

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    A good wine basket indicates originality, discernment and finesse. A subtle yet classic statement in itself, wine baskets enable family, friends, bosses or business contacts to connect at a rare, uncommon level. Of course, giving wine to a teetotaler or to one whose religion forbids wine consumption will spell disaster.

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    Wine color primarily comes from the contact with the skin of the grape. So you can even get white wine from red grapes, prepared without the skin. Dry, off-dry, sweet, semi-sweet, new, premium, vintage or mature, wine can broadly be presented as Red Wine (Cabernet Sauvignon, Bordeaux, Merlot, Pinot Noir, Sangiovese, Zinfandel, Syrah, blends and other varieties), White Wine (Chardonnay, Sauvignon Blanc, Pinot Gris/Grigio, blends and other combinations), Dessert Wine (Sherry, Icewine, Tokaii, Muscat, Sauternes), Champagne varieties and rare wines from around the world.

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