Wednesday, September 11, 2013

Remember Me?

Remember me? I used to blog here.Then I got distracted. That happens sometimes. Okay… it happens a lot. I wrote that first line more than a month ago.

Since my last post I took my family on a three week trip to New York City, came back and made bridal shower invitations,  threw a bridal shower, planned and executed two different, budget-friendly weddings and receptions, had five family birthdays, (three in my own house) thrown an 8th grade graduation open house, celebrated at least four major holidays and started (and stuck to!) a new diet way of eating. You’ve missed a LOT.

It’s always so difficult for someone like me, (afflicted with a touch of OCD) to just pick up blogging where I am now, especially when I feel like I’ve got such great stuff to share – stuff that I think could possibly even be beneficial to you. Especially  if you like to throw a nice soiree on a tiny budget. So I’ll try to jump back in gently and share some of my favorites.

To celebrate my return, and attempt to win back your affection, I will share with you my new favorite cupcake recipe – Chocolate Peanut Butter Chip Cupcakes with Peanut Butter Frosting. Oh yeah… they’re awesome!

Chocolate Peanut Butter Cupcakes with Creamy Peanut Butter Frosting via

Just try to ignore those other chocolaty chocolate, delightfully delectable cupcakes in the photo…we’ll address those another day.

This recipe has a nice shortcut for you – it uses a box cake mix, but we’re going to dress it up so that nobody will ever guess you started with a mix.

Chocolate Peanut Butter Chip Cupcakes

  • 1 Devil’s Food Cake Mix (I prefer Duncan Hines)
  • 1 small (4 serving) Instant Chocolate Pudding Mix
  • 4 large Eggs
  • 1 C Sour Cream
  • 1/2 C Milk
  • 1/2 C Melted Butter
  • 1 C Reece's Peanut Butter Baking Chips

Heat oven to 350° F.

Beat all ingredients except for the Peanut Butter Chips at medium speed for 30 seconds and then high for 2 minutes with an electric mixer. Fold in the Peanut Butter Chips. Batter will be very stiff.

Fill a gallon size zip-top back with your cake batter, snip off a corner so you can easily fill your paper cupcake liners and squeeze to fill each liner 3/4 full. Place in center of the oven oven (1 pan at a time). Reduce heat to 325° F and bake for 20 minutes or until toothpick comes out clean.

Cool the cupcakes for about 10 minutes then cut the centers out to hold filling. You can use something like a steak knife, small and serrated, to cut out a cone shape – like you’d cut the stem out of a tomato, only deeper. OR… take the easy road! I started using the fat handle on a meat tenderizer (kitchen hammer) and just press it into the center of the warm cupcake.

I’ll admit, there’s an advantage to using the knife method…then you have all those centers you can taste test…(But the kitchen hammer takes less time).

Now, we need to fill and frost the cupcakes and this icing is sooo good! I got this recipe from the book Simply Sweet Best Cupcakes Ever! And it’s easy enough that a husband with kitchen skills can whip it up for you when you’re running late. Honest.

Be jealous ladies, be very jealous. My man has mad kitchen skills.

Chocolate Peanut Butter Chip Cupcakes with Peanut Butter Icing - Party perfect via

Peanut Butter Frosting

(makes 3 cups)

  • 1/2 C Butter, softened
  • 1 C Creamy Peanut Butter
  • 4 C Powdered Sugar
  • 1/4 – 1/2 C Whipping Cream
  1. Beat butter and peanut butter at medium speed with an electric mixer until creamy.
  2. Gradually add half of the powdered sugar, beating at low speed until blended.
  3. Add 1/4 cup whipping cream, beating until creamy. Add remaining powdered sugar, beating until blended.
  4. If necessary, add more cream, beating at high speed 2 minutes or until creamy.

I used a large disposable decorating bag and a Wilton 2A tip to fill and ice these cupcakes in one smooth, but generous, motion. (The  bags and tip can both be found at a craft store or even your local super center.)

Each cupcake is topped with a mini Reece’s Peanut Butter Cup. These are the unwrapped ones you find on the baking aisle near the chocolate chips.

Chocolate Peanut Butter Chip Cupcake with Peanut Butter Icing Filling via

These cupcakes were a big hit. You need to refrigerate any leftovers you might (inconceivably) have, but then bring them to room temp before eating them – the icing softens up nicely that way. Don’t worry, it doesn’t take too long.

Chocolate Peanut Butter Chip Cupcake with Creamy Peanut Butter Icing via

It feels good to be back after a very long break. I’m excited to share more with you again soon. We’re coming into my favorite time of the year and I just won’t be able to hold back! OCD be darned!

Wednesday, February 13, 2013

Valentine Conversations

It’s just a couple of days now, until National Chocolate Day, uh, I mean Valentine’s Day… honest mistake.

There’s still time if you need to make a treat to share. Today I wanted to feature a product I found at my local discount grocery/underwear store, (aka, Wal-Mart), Brach’s Create Your Own Conversation Hearts. Up until now, if you wanted personalized hearts you had to buy a complete run of 1.7 million candies. I think this is a better deal…  AND, they can say anything you want – you personalize them with the food-grade, red marker included. Use standard block letters in all caps and folks will think you bought them that way.

Valentine Cupcakes with Custon Conversation Hearts via

I have fond memories, as many of you probably do too, of covering shoe boxes or oatmeal canisters with construction paper,  ribbons and paper doilies to make lovely “mailboxes” for receiving those dozens of special Valentine greetings so thoughtfully chosen. One can never be too careful about sending just the right message. Cursed was the mother that picked up a box of Valentine cards with sentiments that were too icky and mushy!

Custom Conversation Hearts on Valentine Cupcakes via

Being homeschoolers, this is one of those scholastic traditions my kids miss out on… like cafeteria food, bullying and wearing clothes to school instead of pajamas. To make up for it, I make cupcakes for them to share with their class. The recipe I found online (and tweaked ever-so-slightly) would make enough for the standard classroom… I got 24 regular sized cupcakes and 36 mini ones. That’s 12 mini and 8 regular cupcakes per student in this school. I haven’t had to make lunch for 3 days.

Valentine Cupcakes via

The “art” on my silver tray chalkboard is a complete and total (bad) copy of the chalkboard art of Rhonna Farrer that I saw on Facebook.

If you’re making just the regular sized cupcakes you should easily get 36-40 cupcakes. These are more dense than just a box mix and taste more “homemade”.

Valentine Cupcakes

  • 1 box Duncan Hines French Vanilla cake mix
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 3/4 teaspoon salt

  • 3 eggs

  • 1 1/3 cups water

  • 2 Tablespoons vegetable oil

  • 1 cup sour cream

  • 1 teaspoon vanilla extract


  • 1 can Duncan Hines Comstock cherry pie filling

Mix all of the dry ingredients then add the wet ingredients. Using an electric mixer for about 30 seconds to incorporate and then for a full two minutes.

I use a gallon sized Ziploc bag with the corner clipped off to fill my cupcake papers. Squeeze in enough batter to cover the bottom of each cupcake liner then carefully set the bag aside (or have an assistant hold it for you…) Spoon one or two cherries from your cherry pie filling into the center of each cupcake. (You will have pie filling leftover.) Continue filling each cup with batter to about 3/4 full, covering the cherries, and then bake at 350° F for about 20 minutes. Cool completely.

Cutom Conversation Hearts for Valentine Cupcakes via

Two-toned pink and white Wedding Cake Frosting tops these beauties – it’s a favorite around here..I especially like it because there’s not shortening in it – just basically butter, whipping cream and sugar. I used a 1M tip to make the big swirls on top. You can find my frosting recipe and piping tips here.

Brach's Customizable Conversation Hearts for Valentine's Day via

I loved being able to personalize my conversation hearts, the possibilities are endless here. The only other tip I would give is not to place the hearts on top of your cupcakes too early…they will absorb the moisture from your frosting and the ink will tend to “swell” or bleed just slightly.after a day or two.

Custom Conversations Hearts for Valentine's Day - Jesus - My BFF via

I was not compensated in any way for this product review – just found something I liked and shared my personal opinion.

Are you planning any special treats for your students on Valentine’s Day?

I’m linking up to this party at my friend, Lisa’s blog with more than 600 Valentine crafts, recipes and décor ideas and this Valentine link up at Project Inspire and also the

Hip Homeschool Hop Button

Friday, February 8, 2013

Make Your Sweetie Pucker Up

It’s upon us once again and as far as “made-up-good-for-little-just-a-sneaky-way-to-get-us-to-buy-greeting-cards” holidays go, this is probably my favorite. A holiday dedicated to LOVE (and chocolate) wins my vote every time.

For the first few years (in the 25 year plus adventure my babies’ daddy and I have been on) we tried to actually go “out” on Valentine’s Day.  We eventually got tired of the long lines at theme parks and 2 hour waits for a table at the nearest chain restaurant and started staying home on February 14th and going out another night.

Lemon Spaghetti with Basil from

Since we had our brood we’ve tried to do a little “Love” themed dinner for the whole family on Valentine’s Day and I try to come up with something that maybe we don’t usually eat.

This is a challenge, since, 1) my family is vegetarian,  2) I don’t really have a large repertoire of things that I make, and D) I’m really not a fan of standing around in the kitchen cooking all day (and then cleaning up). So just about everything I make is fast and easy.

I took some inspiration from my aunt Margaret this summer (when she made us vegetarians a yummy Lemon Spaghetti – she really rocks in the kitchen…) and from Rachael Ray.

Lemon Spaghetti 2 via The Other End Of The

Lemon Spaghetti


  • Salt
  • 2 pounds spaghetti
  • 6 tablespoons extra-virgin olive oil
  • 8 cloves garlic, pressed
  • 1/4 teaspoon ground cayenne pepper 
  • 4 lemons, zested and juiced
  • 1 1/2 cups heavy cream (or 1 1/2 cups milk & 2/3 cups melted butter)
  • 2 cups finely shredded Italian Cheese blend (Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago cheeses)
  • 1 cup (20 or 24 leaves) fresh basil, very thinly sliced
  • black pepper, freshly ground


Boil a large pot of salted water and drop in the spaghetti..

Add extra-virgin olive oil, garlic and cayenne pepper to a large skillet over medium heat.

When the pasta is about half done (about 5 minutes into cooking), add lemon juice, 2 cups of the starchy cooking water from the pasta and the cream (or milk/butter mixture) to the garlic and oil. Raise heat a bit to bring sauce to a bubble.

Cook the pasta al dente and then drain. Add lemon zest and half of the cheese to the sauce. Season with salt and black pepper, to taste. Add pasta to the sauce and turn off heat. Toss the pasta with sauce allowing it time to soak up the sauce. Mix in about 2/3 of the basil.

Lemon & Basil Spaghetti via

Garnish the plates of pasta or the serving dish with remaining cheese, and basil.

This is an excellent side dish or even great for an interesting addition to a potluck.

What are you making for your honey this V-day or your next “meatless Monday”?Lemon Spaghetti via The Other End Of The

Wednesday, December 12, 2012

Ho Ho Humbug

I’ll admit it, I’ve had a really rough time getting into the spirit of the season this year. Normally this isn’t an issue at all, in fact, I usually have to talk myself out of putting up my tree before Thanksgiving and it’s generally a rush to drag out the boxes before the turkey day plates are even cleared from the table.

That hasn’t been the case this year. 

We’re now almost two weeks into December and the “big day” is just two weeks away and I’ve only barely  just gotten my main tree put up. Yes, main. I’m skipping the other six this year.

I’m not sure why I’m so behind in my excitement this year. I’ve done all my shopping and nearly every gift is wrapped, I’m co-hosting a party this weekend and I’ve been belting out Christmas carols for six weeks, but I’m used to being much more excited by this point.

I suppose it could be because of all the gloom and doom chatter, you know, with the world ending several days before Christmas and all… but I really think it’s all because my pre-lit Christmas tree wasn’t this year. That’s right, I had to take a step back in time to 2007 – the last time I had to string lights on a tree myself rather than just plugging it in. It was humbling and horrible. My cuticles and forearms are still recovering.

I think the worst of it was pulling off the burnt out lights so the entire tree could be re-lit. Well, I exaggerate – not the entire tree… there was one string of lights still working.

So Much For A Pre-Lit Tree via The Other End of the

Eventually we got to this point

Tree Lights Making Progress via The Other End of the

And finally got the whole.thing.done.

Almost Christmas via The Other End of the

Just in the nick of time for my baby sister’s big 4-Ooh birthday celebration at our house last weekend. Somehow she doesn’t look a day over 12 to me.

The Big 4-oh via The Other End of the

I must say, now that the featured décor item of our holiday is complete it’s much easier for me to get excited about Christmas.

I'm Dreaming of a White and Black Christmas via The Other End of the
Black & White Christmas Gfts via The Other End of the

But I’m REALLY not looking forward to taking it down and putting it all away in another two weeks or so. We just may keep it around until Valentine’s day…

How about you? Are you caught up on the “spirit of the Season” required to pull it off?

Wednesday, November 21, 2012

Pump Up the Pumpkin

I’ve been on a cupcake jag lately and felt I should find a flavor appropriate for the Thanksgiving season. I combined several flavors that I enjoy (and that make me think of cool, crisp temperatures) and decided the perfect opportunity to try it out was at a combination church Game Night and Bake Sale. I’m pleased to report that it was a great success of flavors and would be a sweet treat for Thanksgiving dinner that isn’t pie..

Semi-Homemade Pumpkin Spice Cupcake with Cinnamon Cream Cheese & Homemade Caramel Drizzle

And the big bonus is… You start with a MIX! Yay! I love a good “semi-homemade” recipe.

Pumpkin Spice Cupcakes

  • 1 box Betty Crocker® SuperMoist® Butter Pecan cake mix (if you can’t find Butter Pecan you can use Spice cake mix.)
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 1/2 teaspoons pumpkin pie spice

In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Don’t overmix your batter. Divide the batter evenly among muffin cups (fill about three-quarters full). Bake at 325°F for about 22 minutes or until toothpick comes out clean when tested in the center.

Pumpkin Spice Cupcake with Cinnamon Cream Cheese icing and Homemade Caramel Drizzle. Ready for transport.

When the cupcakes are completely cool, frost with something that would go well with "pumpkin” or “spice”. The obvious choice is Cream Cheese frosting. The even better, but maybe less obvious choice is CINNAMON Cream Cheese Frosting. The flavor difference is subtle, but marked.

Cinnamon Cream Cheese Frosting

  • 1/2 Cup butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 2 (16 oz.) packages powdered sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Beat butter and cream cheese at medium speed with an electric mixer until creamy.

Gradually add mixture of powdered sugar, salt and cinnamon, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. That’s it! No more. If you overbeat your cream cheese frosting you’ll break down the cream cheese, and it will end up grainy looking and be too soft to hold shape when you pipe it. (Makes about 5 cups)

Pumpkin Spice Cupcake with Cinnamon Cream Cheese Frosting & Caramel

This is the easiest cupcake to decorate – all you need is a big zip-top bag. Fill it with your luscious cinnamon cream cheese frosting, snip about a half inch from one corner and swirl it on top of your cupcakes.

To add to the depth of the flavor even more, generously drizzle  some homemade caramel over the top of the frosted cupcake. Oh man!! You won’t believe the flavor… this is really simple, impressive and oh so good!

Homemade Caramel

  • 1/2 Cup butter
  • 1 Cup sugar
  • 1 Cup whipping cream

Combine butter and sugar in a 2-quart heavy saucepan and cook over high heat, stirring occasionally, until mixture is caramel-colored, about 4 to 5 minutes. Remove from heat, and slowly add cream, stirring constantly until blended.

Seriously. That’s it.

Be sure it’s cooled sufficiently before you drizzle. I like a little candy decorating bottle for this, but you could do your drizzling with a spoon or out of the snipped off corner of a bag.

You could add the little Wilton leaf sprinkles if you want, but it’s even pretty without them.

Pumpkin Spice Cupcake with Cinnamon Cream Cheese icing and Homemade Caramel Drizzle

Now you might notice a little hint of something orange there are the top of my cupcake in the photo above. That’s an upside down Pumpkin Spice Hershey’s Kiss. I pushed it into the cupcake while it was still very warm.

Don’t do this.

There are a couple of reasons. First, it’s overkill – you don’t need it – it’s actually too much.

Second, this cupcake will need to be refrigerated because of the cream cheese in the frosting. (Assuming you don’t eat them all at once…) That will just make this Kiss get hard and cold. It’s not quite as tasty that way. So just leave it out.

So, mix it up on your dessert table on Thursday, pass on the pumpkin pie and try a pumpkin-y cupcake instead.

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