Friday, April 27, 2012

Single Scoop Cake Cones

This is a fun recipe that I found on and changed to my liking.  I unveiled them for the first time with friends at a gathering last summer.  They have been a favorite since then!!  Great for birthday parties, BBQs, and school events.  They were a huge hit!!

(printable recipe) 

1 pkg. vanilla almond bark
1 pkg. chocolate almond bark
1 box yellow cake mix (plus ingredients for cake mix)
1 container cream cheese cake frosting
1 container of colored sprinkles
36 sugar ice cream cones (found in packages of 12)
1 bag of cinnamon red hots for cherries (or red M&Ms)

  1. Prepare and bake cake mix as directed on box. 
  2. While still hot, crumble cake into a large bowl. Mix thoroughly with frosting. Place mix in the fridge (or freezer to shorten time) for a couple hours or until somewhat firm.  
  3. Cut the top of the cones off, so the cones measure approximately 3 ½ inches tall .
  4. Roll cake mixture into medium sized balls, placing on a wax coated cookie sheet and chill for approximately 1-2 hours until firm. (You can shorten this time again by placing in the freezer.)  
  5. Melt vanilla bark according to directions in large glass bowl.
  6. Dip top of cone into melted bark.  Press a cake ball on top of the cone. Using a spoon, drizzle the bark over the ball and “paint” to cover.  Sprinkle immediately with colored sprinkles.  
  7. Stick cones into a Styrofoam block or ice cream cone holder to dry.  I used the cone boxes as a drying rack by poking holes in the front to place the cones in (see picture).
  8. Once dry, melt chocolate bark and spoon a small amount on top of each cone allowing it to drip down, then top with a red hot or M&M before the bark has set.
TIPS:  Almond bark can be found in your grocery baking aisle.  I kept the cake balls in the refrigerator while I was adding them to the cones.  This keeps them firm and easier to cover.  

Source:  "mooched" from

Saturday, April 14, 2012

Oreo Lollipops

Today is my daughter's 9th birthday.  Gosh, time sure flies.  Can't believe she is already that old.  Of course I still try to make a special treat for her to take to school.  Gotta enjoy that while I can.  She will be out of elementary school way too soon.  I thought about doing the usual cupcakes or cookies this year, but then decided on these Oreo Lollipops.  The kids were very excited to enjoy something different.  I hope yours enjoy too!! 

(printable recipe) 

1 package of Oreos (I used regular, not Double Stuffed)
1 package vanilla almond bark
24 lollipop sticks
Waxed paper

  • Carefully twist apart all of the Oreo cookies.
  • Using one of the pop sticks, gently roll it into the cookie filling making an indentation. 
  • Melt the bark in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Drizzle a little of the bark in the center of the white cookie filling and then gently press cookie back together.  
  • This will cement the cookie back together with the stick inside.  Allow the bark to harden before dipping.  (5 minutes or so)  
  • Holding the stick, lower the entire Oreo into the bowl of melted bark, spooning it over the top and sides to cover it completely.
  • Allow the excess to drain off and gently place covered Oreo on a piece of waxed paper to harden.  
  • Top with confetti sprinkles immediately before bark hardens.
  • Don't worry, if some of your Oreos break. Just use the bark as glue to stick them back together.  Let harden completely and follow the steps above to dip and decorate.

Source:  "mooched" and adapted from 

This recipe is posted on The Tablescaper, Addicted to Recipes, Country Momma Cooks, Funky Junk Interiors, Gingerbread, Six Sisters' Stuff, Kitchen With My 3 Sons, Simply Sweet Home, Alli 'N Sons, My Turn For Us, The Shabby Nest, Twinkle in the Eye, Delightful Order, Michelle's Tasty Creations, REAL Housewives of Riverton, The Dedicated House, It's A Keeper, Miz Helen's Country Cottage, A Little Nosh, The Brambleberry Cottage, Polkadots on Parade, Lady Behind the CurtainHomestead Simple, Sugar and Dots, The King's Court IV, The NY Melrose Family, Ginger Snap Crafts, Savvy Southern Style, First Home...Love Life, Baked in the South, Cornerstone Confessions,  Making the World Cuter, Mommy by Day Crafter by Night, Sugar Bee Crafts Watch Out Martha, Pinkapotamus Jam's Corner, You Are Talking Too Much, Craft-O-Maniac, Good Recipes Online

Wednesday, April 4, 2012

Oreo Stuffed Cupcakes with Vanilla Buttercream Frosting

Yep, it's another stuffed cupcake!!  After the Reese's Stuffed Cupcakes were such a hit I just couldn't resist making another one.

I've always been an Oreo fan.  Eat them straight out of the package, dipped in milk, crushed in ice's all good!!  When I found out I could put an Oreo in the bottom of a cupcake I was in awe.  However, I thought they would get mushy or soggy...nope, not at all.  They are just a nice surprise awaiting me in the bottom of a moist chocolate cupcake with lots of frosting.  Hope you enjoy this one as much as my daughter's friends did at her birthday party last weekend.  (Note: it was an ice skating party, hence the snowflakes on top.  I will be posting how to make great decor with almond bark soon.)
(printable recipe) 

24 Cupcakes:
1 package Oreo cookies
1 package chocolate cake mix (mix according to directions on box)
cupcake liners

Preheat oven to 350 degrees. Mix packaged cake mix according to directions, set aside (do not bake). Line cupcake tins with liners, place an Oreo cookie in the bottom of each liner. Top the Oreo with cake batter until 3/4 full.  Bake for 15 minutes (or according to box directions). Let cool completely.

Vanilla Buttercream Frosting:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp. vanilla extract
4 cups powdered sugar (approximately 1 lb.)
2+ Tbsp. milk (or water)
Food coloring

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Add milk (or water) as needed and beat at medium speed to keep light and fluffy.  Color frosting as you desire.  Pipe frosting onto cupcakes.  I like to keep my cupcakes refrigerated until 1 hour before serving.  For Pure White Icing, omit butter; substitute an additional 1/2 cup shortening for butter and use clear vanilla extract.
Source:  cupcakes "mooched" and adapted from, frosting "mooched" from Wilton 

This recipe was featured on My Lil Pink Pocket blog at

Sunday, April 1, 2012

Shredded Zucchini Bites

This recipe was a surprising hit in my house.  Even my 8 year old liked them.  I thought they even tasted a little like a quiche.  Just another way to get your veggies without frying or adding lots of calories!! 

(printable recipe) 

2 1/2. c. grated zucchini
2 eggs, lightly beaten
1/2 c. onion, finely chopped (optional)
1/2 c. shredded cheddar cheese
1/2 c. Italian seasoned bread crumbs
1 tsp. garlic powder
Spray mini muffin tin well to cover bottom and sides, set aside.  In a medium bowl add two eggs and whisk until lightly beaten.  Add remaining ingredients, mix together.  Fill each muffin cup to the top with the zucchini mixture.  Bake at 400 degrees for 18-20 minutes or until the top is browned.  Makes approx. 24 mini cups.  

Source:  "mooched" and adapted from