Red, White and Blue Cupcakes!

This post was originally published on July 5, 2012,

but with Memorial Day a week away 

I thought it'd be fun to share again.

They're so easy to make and very festive too!

Enjoy!!!

I made a version of this cupcake for Easter - with spring colors, and I knew that it would be fun to make with other colors for different holidays. So how could I NOT make red, white and blue cupcakes to celebrate the Fourth of July? I'd be crazy not to, so I made them for a few friends and my co-workers to enjoy right before the actual holiday.

They are super easy to make, so take a look at how I made the fun little treats!

The Goods:

White Cake Mix

Water

Vegetable Oil

Eggs

Strawberry Jell-O Mix

Berry Blue Jell-O Mix

Cream Cheese Frosting

Pour the cake mix into mixing bowl.

Add the water...

Then the oil...

And now the eggs!

Mix it alllll up!

Set out three bowls.

One for RED, one for WHITE, and one for BLUE!

Put the Strawberry Jell-O mix in one bowl 

and the Berry Blue Jell-O mix in another.

Fill all the bowls up with an equal amount of cake mix.

And mix the ones with Jell-O!

This is what it will look like. 

I know - not crazy appetizing,

but it tastes good...I promise!!

Put Cupcake Liners in the pan.

Spoon red mix into the cups...

Then cover it with white mix...

And finish it up with a layer of blue!

Bake according to the box directions.

Here they are after baking!

Leave them alone until completely cool.

Put your frosting into a piping bag...

And frost the cupcakes!!!!

Then take them to work for your co-workers to enjoy!

Or eat them all yourself.

Do what you want, I won't judge! :)

Spring Quinoa Salad

I'm a BIG fan of quinoa and recipes that use the super grain.

By far, my favorite way to eat it is salad form.

You can see past recipes I've shared here, here and here!

Quite often I bring some version of quinoa salad to work for lunch.

In fact, my coworkers have caught on to my love of quinoa salad

and one even shared a link with me that she thought I'd like.

While browsing the link the next day,

I quickly realized I already had one of the links bookmarked!

I already had plans to make it and had forgotten!

Because of my awesome coworker, I was reminded of this recipe!

I found my Asian Quinoa Salad Recipe on Two Peas & Their Pod,

so I had a feeling I'd really enjoy another recipe from them too!

The Goods:

Cooked Quinoa

Asparagus

Peas

Avocado

Olive Oil

Honey

Lemon Juice

Basil

Garlic

Salt

Pepper

First step - make your lemon basil dressing.

In a deep bowl or jar, combine the following:

olive oil, lemon juice, honey, garlic, basil, salt and pepper.

Whisk or shake to combine.

Next wash and cut your asparagus into 1-inch pieces.

Heat olive oil to medium, then add the asparagus and lemon juice.

Cook for about 5 minutes - until asparagus is tender.

Add your peas, stir and cook an additional 2 minutes.

While the asparagus and peas are cooking, chop up your basil.

Now the fun begins - adding and mixing everything together!

In a large bowl, combine the quinoa, asparagus and peas, then toss.

Now add the dressing and basil, then mix again until well coated.

The original recipe called for adding the avocado before tossing,

but since I was going to be enjoying this for the next few days,

I decided to add diced avocado right before eating!

Now the only thing left is to dig in and enjoy!!!

Spring Quinoa Salad

Adapted from Two Peas & The Pod's Recipe!

For the dressing:
3 Tablespoons Olive Oil
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Honey
1 Clove Garlic - Minced
1 Tablespoon Basil - Chopped
Salt and Pepper to taste

For the salad:
2 Cups Water
1 Cup Quinoa
2 Teaspoons Olive Oil
15 Spears Asparagus - cut into 1-inch pieces
1 Tablespoon Fresh Lemon Juice
1 Cup Frozen Peas
1 to 2 Avocados
1/4 Cup Basil - Chopped
Salt and Pepper to taste

1. Cook your quinoa according to package directions. Once cooked, fluff with a fork and set aside.
2. In a deep bowl or jar, combine the olive oil, lemon juice, honey, garlic, basil, salt and pepper. Whisk or shake to combine.
3. Heat olive oil to medium, then add the asparagus and lemon juice. Cook for about 5 minutes - until asparagus is tender.
4. Add your peas, stir and cook an additional 2 minutes.
5. In a large bowl, combine the quinoa, asparagus and peas, then toss.
6. Pour the dressing over the quinoa mixture, add the chopped basil and then mix again until well coated.
7. Right before serving/eating, add fresh chopped avocado.

DIY: Flower Pot Make Up Brush Holder

This DIY project sorta just fell in my lap.

Not literally fell, but it didn't take much thought!

A project that's easy, free (for me) and has a purpose?

Yes, please - I'm all for that!

While cleaning up some "clutter" around my place recently,

I ran across a sad orchid that just wasn't going to survive.

I almost threw the whole thing in the trash, but then had a bright idea...

Use the flower pot for a make up brush holder!!!

I've been searching for months for the right thing.

I've tried different sized containers, but noting was right.

I had a feeling my idea was something that would work great,

so take a look below at the super easy process to see what I did.

The Goods:

Mini Flower Pot

Cotton Balls

Flat Marbles

Make Up Brushes

Put a good amount of cotton balls at the bottom of the flower pot.

I didn't count, but I probably used between 10 and 15 total.

Next, add the flat marbles on top of the layer of cotton balls.

You'll want to fill the flower pot at least half way full.

These will help support your individual brushes.

Now, stick your bushes into the flat marbles to your liking.

And finally - place on your vanity/counter to not only display,

but to also have them at your reach whenever needed! 

If you missed last month's DIY post, check it out here.

I'm apparently on a kick re-purposing old flower pots I already own!

To see more DIY projects I complete, 

make sure to check back on the 12th of every month!!!

Mom's Snickerdoodle Cookies

During the holidays I always spend at least one day in the kitchen baking.

The list of baked goods changes every year depending on my mood,

but Snickerdoodles has made the list the last few years and is always a hit!

I guess you could say that they're even a family recipe.

I got the recipe from my aunt, who initially got it from my mom.

Thanks Mom and Aunt Vickie!!!

The employees in my office devoured the Snickerdoodles I made last December,

so I decided to make them again for a coworkers birthday in February.

It was then that I realized I'd never blogged about these yummy cookies.

So today I'm going to remedy that by sharing this super easy recipe.

Not only are they simple to make, but they're dairy free too.

Keep reading to see how these yummy cookies are made!

The Goods:

Shortening

Sugar

Eggs

Flour

Cream of Tartar

Salt

Baking Soda

Cinnamon

Add your sugar, shortening and eggs to a large mixing bowl.

Then mix thoroughly using a hand or stand mixer.

Sift the flour, cream of tartar, baking soda and salt together

and then add it to your large mixing bowl. 

Using your hand or stand mixer, 

keep mixing until the dry ingredients are fully incorporated.

Your dough should stay together and not be sticky at all.

Set aside for a moment.

Combine 2 tablespoons sugar and 2 teaspoons cinnamon on a plate.

Roll your dough into balls the size of walnuts (not the shelled ones!)

Then roll the each ball into the cinnamon sugar mixture.

You'll want the dough completely covered!

Place on a baking sheet with enough room for them to expand.

And bake at 400 degrees for 8 to 10 minutes.

My oven runs pretty hot and mine were done in 8 minutes!

Let cool on baking sheet for a minute or two,

then remove and place on a cooling rack.

Lastly - try not to eat too many while they're cooling down!!!

Mom's Snickerdoodles
1 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
2 3/4 Cups Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Salt
1/4 Teaspoon Baking Soda
2 Tablespoons Sugar
2 Teaspoons Cinnamon

1. Add your sugar, shortening and eggs to a large mixing bowl and mix thoroughly.
2. Sift the flour, cream of tartar, baking soda and salt together, then add to large mixing bowl.
3. Using your mixer, incorporate the dry ingredients into the wet ingredients until fully combined.
4. On a plate, mix together 2 Tablespoons sugar with 2 Teaspoons cinnamon.
5. Roll your dough into balls the size of walnuts then roll the each into the cinnamon sugar mixture to cover completely.
6. Place the covered dough balls on a baking sheet with enough room for them to expand.
7. Bake at 400 degrees for 8 to 10 minutes.
8. Let cool on baking sheet for a minute or two, then remove and place on a cooling rack.

Whiskey Wednesday: Irish Mule

When Moscow Mules started to get really popular,

I was intrigued by the copper mugs they were served in.

I'm not a big vodka drinker, so I sorta forgot about the mugs.

I've been making Irish Mules for awhile now,

but like lots of other cocktails, just served it in a highball glass.

I didn't even THINK about getting myself a copper mug.

Why would I? 

They're only for Moscow Mules, right???

No, no they are not!

And even if they are - hey I break a rule or two here and there.

One of my dear friends got me my very own copper mug 

as a Christmas present and I absolutely LOVE it! 

I recently posted this picture to Instagram

and one person thought I was enjoying a Moscow Mule.

Nope, I was sippin' on a very similar, but slightly different

IRISH MULE!

What's that you may ask?

I could tell you, but showing you is better!

The Goods:

Whiskey

Ginger Beer

Lime Juice

Copper Mug

Fill your copper mug about half full with ice.

I like crushed personally, but use whatever you desire. 

Now squeeze your lime juice into the mug.

I tend to use a whole lime, but half is probably enough.

Next add a shot (or two) of the whiskey...

And then top it off with some yummy ginger beer!

Last, add a slice of fresh lime, serve and enjoy!!!

Baked Donut Monday: Red Velvet with Cream Cheese Frosting and Sprinkles!

First off - wow!

I'm pretty sure that's the longest title this blog has ever had!

I honestly couldn't think of a shorter way to put it. 

So just deal with it.

Moving on...

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

BAKED RED VELVET DONUTS!!!

But what's Red Velvet without Cream Cheese Frosting?

And really - you can't forget the Rainbow Sprinkles either!

Enough talking out of me...

Let me show you how to make them!

The Goods:

Butter

Sugar

Vanilla Extract

Eggs

Cake Flour

Unsweetened Cocoa Powder

Baking Powder

Baking Soda

Salt

Milk

White Vinegar

Red Food Coloring

Cream Cheese

Powdered Sugar

The recipe I used called for Buttermilk.

But I hardly ever buy it at the store,

and just end up making my own!

How you ask?

Using regular milk and either vinegar or lemon juice.

This site has a great explanation on how it's made! 

Get your dry ingredients ready. 

Whisk together cake flour, cocoa powder, 

baking powder, baking soda and salt.

Set aside. 

Beat butter, sugar and vanilla until well combined.

Add half the dry ingredients and mix well.

Add the buttermilk, vinegar and remaining dry ingredients.

Mix until everything is fully combined.

Tint batter with red food coloring until desired color is reached.

Transfer batter to a zipper bag.

Cut off the the tip of the zipper bag and fill your donut pan 1/2 to 3/4 full. 

Bake for about 10 minutes.

Remove from oven, 

cool in the pan another minute.

Then cool completely on a wire rack.

Now time to make the frosting!!!

Mix together the cream cheese and powdered sugar.

Add in the vanilla and 1 teaspoon of milk until incorporated.

For a thinner frosting, add the remaining milk and combine.

Transfer frosting to bag and pipe onto cooled donuts!

Package up and deliver them to someone lucky!

And of course share them with a friend!!!

If you've missed my past baked donut posts,

you can find them here and here.

Red Velvet with Cream Cheese Frosting and Sprinkles Donut Recipe

Donuts Adapted from Spoonful of Flavor

Frosting Adapted from Amy's Healthy Baking

For the donuts:

6 tablespoons butter

1 cup sugar

1 teaspoon vanilla extract

2 eggs

2 cups cake flour

6 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

1 cup buttermilk

3 teaspoons white distilled vinegar

1 teaspoon red food coloring

For the frosting:

6 tablespoons cream cheese - softened

4 tablespoons powdered sugar

1/2 teaspoon vanilla extract

3 teaspoons milk

1. Preheat oven to 350 degrees, grease a donut pan and set aside.
2. Whisk together cake flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. Beat butter, sugar and vanilla until well combined.
4. Add half the dry ingredients to the butter-sugar mixture and mix together.
5. Add the butter milk, vinegar and remaining dry ingredients and mix well.
6. Gradually add red food coloring until desired color is reached.
7. Transfer donut batter into large zipper bag and fill donut pan until 1/2 to 3/4 full. 
8. Bake for about 10 minutes and cool on a wire rack. 
9. Mix together cream cheese and powdered sugar.
10. Add in vanilla and 1 teaspoon of milk until well incorporated. Add remaining milk for thinner consistency. 
11. Transfer frosting into a new zipper bag and pipe onto donuts.
12. Sprinkle with rainbow sprinkles to your liking!