Category: Kitchen

Cookie Monster Cupcakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is a basic vanilla cupcake recipe, but if you want to make things easier you can also use a packaged cake mix. Also, no reason to use vanilla, you can use any flavor you like as the frosting will completely cover the top of the cupcake.

Ingredients

  • 2/3 cup butter, softened
  • 3/4 cup sugar
  • 1 1/2 cups self-rising flour
  • 3 large eggs
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F. Grease a 12-cup muffin/cupcake pan or line with paper baking cups.

In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

After the cupcakes have cooled, you’re ready for the fun part! Let’s decorate!!

There are a variety of ways to create the blue fur of the Cookie Monster on a cupcake. You can use blue sanding sugar, blue frosting, blue sprinkles, and/or coconut flakes tinted blue (my favorite way). Any craft store with a cake and candy aisle will have all that you need to get the right color blue. Tip: use the brightest blue you can find. Paste food coloring works best to get the richest, deepest colors. It works just like regular food coloring drops. You just add as much as you need to white frosting.

Frost each cupcake with blue frosting. Then, add the sprinkles, sanding sugar, or coconut.

Next the mouth – make a small horizontal slit in the top of the cupcake for the cookie. Stick 1/2 of a chocolate chip cookie in it just like Cookie Monster would eat. Now add some googley eyes. You can use mini white marshmallows or white chocolate rounds (whatever you can find that look like eyes) and a chocolate chip for the pupil.

Lastly, put the cupcakes on a fun designed tray or serving platter. Enjoy like the cookie monster would!

via

Bacon Wrapped Mozzarella Sticks

Prep Time: 15 min.
Frying Time: 4 min.

Ingredients

  • 1 – pound Favorite Cheese such as Mozzarella (1 pound block will yield about 6 regular pieces)
  • 6 – Popsicle Sticks
  • 6 – Toothpicks
  • 6 – strips Premium Regular Smoked Bacon
  • Oil for frying

Directions

Preheat a deep fryer (or equivalent) to 400 degrees F. Have a brown paper bag or paper towels nearby.

  1. Cut across the width of a 1 pound block of cheese into about 6 rectangular pieces, or approximately 1″ wide blocks.
  2. Wrap a single strip of bacon around cheese in a spiral manner from top to bottom, making sure only the ends are not covered by bacon.
  3. Insert 1 toothpick to hold the end of the spiral.
  4. Insert a popsicle stick into the other end of the cheese.
  5. Drop into hot oil and cook for approximately 4 minutes, or until bacon is brown and crisp.
  6. Remove with tongs and place on brown paper bag to drain.
  7. Allow 5 minutes to cool and remove toothpick.
  8. Serve with favorite condiment, such as mustard or ranch dressing.

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Mini Oreo Cheesecakes

42 Oreos, 30 left whole, and 12 coarsely chopped (even “reduced fat” work!)
2 pounds cream cheese, room temperature (I used 1/3 fat)
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream (Use light and think of all the calories you’ve saved while you stuff your face with mini cheesecakes)
“A pinch” of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners  & place 1 whole cookie in the bottom of each.

2. Beat cream cheese with mixer until smooth, scraping down sides of bowl as needed. Gradually add sugar, beat until combined, then add vanilla.

3. Drizzle in eggs, a bit at a time, beating until incorporated. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Resist the urge to pour it directly into your mouth, I promise it will taste best once it’s properly baked and cooled.

5. Bake about 22 minutes, or until filling is set. Outsides should be stiff, it’s ok if the centers jiggle a little when you tap the pan.
Transfer to wire racks to cool completely. Refrigerate uncovered (or they will get condensation on top) at least 4 hours.

 VIA