Friday, February 9, 2007
Playing with my new Doodle This Set
I love doodling, and have forever....long before it became the "new" thing! Here is my latest creation using Doodle This Set from the new Spring mini and an old favorite set; Friends Are Like Flowers..
Thursday, February 8, 2007
Get Well Card for Challenge Today
Todays challenge at SCS was to make card using Glorious Green, since I needed a Get Well Card, I created this to take care of both things. I love using SU's floral background stamp and love adding sparkle by embossing.
Wednesday, February 7, 2007
I went to cooking school at our local Dierbergs last night and we made these fabulous cupcakes, so I thought I'd share the recipe with all of you. They are soooooooooooooo delish :)
Mocha Surprise Cupcakes:
1 box (18.25 oz) devil's food cake mix
2 Tablespoons coffee flavored liqueur (Kahlua)
2 Tablespoons instant coffee espresso powder (found in the coffee aisle)
2 bars (3 oz. each) cappuccino truffle candy (by Nestle, found in candy aisle)
Unsweetened cocoa powder
Cappuccino Cream Frosting (recipe follows)
Prepare cake batter according to package directions, using eggs, water and oil. Add liqueur and espresso powder; mix for 1 minute till espresso is dissolved. Spoon batter into 18 to 20 paper lined muffin pan cups; (you want them to rise, so don't try to get 24 cupcakes from mix, unless you need a full 2 dozen, 18 or 20 is perfect size). Once batter is in cups, take your Nestle Cappuccino Truffle Bar and break into 10 even squares each, (giving you 20 pieces of candy) Stand a piece of candy sideways in each cupcake batter cup. Use a little extra batter to finish covering the candy so it's not exposed on top. Bake in 350 degree oven for 20 minutes or till cupcake is set. Cool completely and frost with Cappuccino Frosting below.
CAPPUCCINO CREAM FROSTING:
2 cups heavy whipping cream
1/2 cup powdered sugar
3 Tablespoons coffee Flavor liquer (Kahula)
Place whipping cream, powdered sugar, and liquer in a COLD metal mixing bowl, beat until stiff peaks form. Frost cupckaes using a pastry bag with large pastry tip, sprinkle cocoa powder over top of cupcakes,
ENJOY...............They are sooooooooooooooo good to serve with Coffee or Hot Cocoa!