hand painted leopard cake

... for Sidney's 14th birthday!  top tier is lemon, bottom is red velvet. all topped off with vanilla icing. yum!

Gears of War

I made this one last year for Elijah's 8th birthday.....

Prior to airbrushing it.... 

Ugly Dolls

So fun! This year the boys wanted cupcakes.... ugly doll cupcakes! Elijah's fav is the blue ice bat, so I made one out of fondant for him.

fondant cupcake toppers... I tried to incorporate all of their favorite ugly doll characters. 

construction of Ice Bat

ta-da!

r+l wedding

My very first wedding cake! I can't believe someone actually trusted me to do their wedding cake! lol. Thanks for having faith in me, Lauren.

Ombre ruffle cake...

Happy 13th Birthday Gabi!!

babies are a hoot

owl baby shower cake

Safari Baby Shower Cake

Bacon Wrapped Meatloaf

It's well known within my circle of family and friends that my husband is the chef of the family. I love to bake, and do it quite often, but cooking.... not so much (but believe me, it's not for lack of trying). This, however, is one meal I can cook. Enjoy!

Ingredients

1 1/2 lbs ground beef

1 egg, slightly beaten

1 - 1 1/4 cup italian bread crumbs

1/2 cup onion, diced

1 (6 oz) can tomato sauce

1/2 tsp black pepper

1/4 tsp salt

1 package bacon

ketchup

In a large bowl mix all ingredients except ketchup with wet hands. Form into loaf and place on baking dish.

Wrap ends of loaf with bacon, then cover diagonally (tucking edges under) until loaf is covered. This loaf was especially large, so the bacon fit straight across, but you normally don't want too much tucked under.

Bake at 350 degrees for about 45-50 minutes or until bacon is slightly crispy. 

Top meatloaf with ketchup (I just squirt right from the bottle) then place back in the oven for another 15-20 minutes or until meat is no longer pink.

Slice, serve, and enjoy!

Take 5 Cupcakes

I found these on pinterest and had to try them. Take 5 candy bars are one of my husbands favorites, and who doesn't love chocolate and peanut butter! The icing and glaze are from my baking addiction and I picked up the lovely mini cake stand from a fabulous fete.

Chocolate Cupcakes:

1/2 cup unsweetened cocoa powder

1 cup hot water

1 1/3 cups all purpose flour 

2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter (room temp, not melted)

1 cup granulated white sugar

2 large eggs

2 tsps pure vanilla extract

24 snack size Take 5 candy bars

Preheat oven to 375 degrees F. Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir the boiling hot water and the cocoa powder until smooth. Let cool to room temperature.

In another bowl, whisk together the flour baking powder, and salt.

In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup 2/3 full and press a ½ piece of candy into the center of each cupcake. Be sure to completely cover the candy in batter

Bake for 16 -20 minutes or until springy to the touch

Center of cupcakes may bit a little, but you’ll cover it with icing

Once the cupcakes have completely cooled, frost with icing.

Peanut Butter Butter Cream Icing

1 cup creamy peanut butter

1 tablespoon pure vanilla extract

3 sticks butter, softened

2 pounds confectioners' sugar, sifted

6-8 tablespoons heavy cream

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended

Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until icing is smooth and fluffy

Pipe icing onto cooled cupcakes and prepare the chocolate glaze

Chocolate Glaze

4 oz bittersweet chocolate, chopped into very small pieces

1/2 cup heavy cream

2 tablespoons honey

2 tablespoons light corn syrup (Karo)

2 teaspoons pure vanilla extract

In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.

Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the icing. Spoon glaze on the tops of the cupcakes, allowing it to drip down the sides a bit. Top each cupcake with a piece of a Take 5 candy bar.