••••4TH OF JULY COMING SOON!!!
Monday, June 27, 2016
••••4TH OF JULY COMING SOON🎉🎉!!!••••
(Source: thecupcakeblog.com & Pinterest.con photos & oceanhappeningmag.com)
Sunday, June 26, 2016
••••LEMONADE FUNFETTI CUPCAKES🍋!!!••••
(Source: littlebitofeverythingne.blogspot.com photos)
••••LEMONADE FUNFETTI
••••CUPCAKES!!
Lemonade Funfetti Cupcakes
Recipe adapted slightly from Cookaholic Wife
Yield: 20 cupcakes
Ingredients:
1. Stir together the water and the pink lemonade mix.
2. Preheat the oven to 350 and line cupcake tins with paper liners.
3. In the bowl of your stand mixer, combine the cake mix, applesauce, lemon zest, vegetable oil, food coloring and pink-lemonade mixture. Mix until all of the ingredients are combined.
4. Scoop the batter into the cupcake pans. Top with additional sprinkles and bake for 22 minutes.
5. Transfer to a wire rack and let cool.
I topped these with cream cheese frosting and additional sprinkles.
Recipe adapted slightly from Cookaholic Wife
Yield: 20 cupcakes
Ingredients:
- 1 cup water
- 1 1/2 single-serve packets of Crystal Light Pink Lemonade drink mix (I used raspberry Crystal Light)
- 18.9 oz. box funfetti cake mix
- 1 stick of melted butter (Nichole's recipe used applesauce, much healthier!)
- zest from 1/2 a lemon
- 1 drop pink food coloring (I didn't need this)
- sprinkles
1. Stir together the water and the pink lemonade mix.
2. Preheat the oven to 350 and line cupcake tins with paper liners.
3. In the bowl of your stand mixer, combine the cake mix, applesauce, lemon zest, vegetable oil, food coloring and pink-lemonade mixture. Mix until all of the ingredients are combined.
4. Scoop the batter into the cupcake pans. Top with additional sprinkles and bake for 22 minutes.
5. Transfer to a wire rack and let cool.
I topped these with cream cheese frosting and additional sprinkles.
Saturday, June 25, 2016
••••HOOPFEST 2016🏀!!!••••
(Source: spokanehoopfest.net & inlander.com photos & kxly.com & 700espn.com photos & tesseria.com & spokesman.com & dreamsdontdie.org)
••••SPOKANE HOOPFEST 2016!!
Friday, June 24, 2016
••••HAPPY BIRTHDAY CECILE🎂🍰!!!••••
(Source: Google+ photos & Cecile pics & happybirthday 2016 & blinksoflife.com)
••••HAPPY BIRTHDAY CECILE!!!
••••HERE'S TO MANY MORE!!
••••HAVE A FUN AND WHIMSICAL
••••DAY!!! FOR THE ARTIST IN YOU!!
Thursday, June 23, 2016
••••HAPPY PINK DAY👛!!!!••••
(Source: Pinterest.com & Twitter.com & natinaldaycalendar.com photos pinkcakebox.com & calendar holidays.xyz & moniquedontumblir.com & zazzle.com & boldSky.com)
••••HAPPY PINK DAY!!
Wednesday, June 22, 2016
••••ANGEL WINGS CHEESECAKE😇!!!!••••
(Source: enjoyyourtime & angelwings & Google+ photos)
••••ANGEL WINGS CHEESECAKE!!
••••YUM!!
Ingredients
Crust:
1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
Topping:
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream
Directions
Watch how to make this recipe.
For the crust: Preheat oven to 350 degrees F.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
Crust:
1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
Topping:
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream
Directions
Watch how to make this recipe.
For the crust: Preheat oven to 350 degrees F.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
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