Archive | July 2012

Fruit Smoothies

At our house we are smoothie fanatics. We love mixing up yummy smoothies and we’ve tried different flavors but we’re stuck on this one:
Strawberry Banana Smoothie
You’ll need:
two frozen bananas ( use less water if not frozen)
Bag of frozen strawberries
2 cups of water
1/4 cup (maybe more depending on taste) Concentrated orange juice
About 1/2 cup Plain yogurt

Put yogurt, orange juice and water into blender. Dump in strawberries till almost full, add bananas. Blend until smooth.
Yield: about 4 tall glasses
Enjoy with fruit kabobs and umbrellas!



The Cupcake Diaries

My parents just surprised me and my older brother and sister by giving us each a book according to our interests. I got The Cupcake Diaries! It’s has great tips, flavors and lots of ‘recipes for success’. I can’t wait to try them and show them to you!


Black and White Truffles

We served these for a tea party in cute pink and whit polka dot mini muffing liners.
Ingredients:8 oz milk chocolate (I used chocolate chips)
4 fl oz heavy cream
1/2 oz unsalted butter
few drops orange, vanilla or peppermint extract (optional)
To Decorate:
sifted cocoa powder
grated milk, dark and white chocolate.
chopped nuts, pistachios
directions: 1 Break chcocolate into small pieces in a medium sized bowl. Put the cream in a small saucepan with the butter and bring slowly to a boil.
2Immediately pour over the broken chocolate (or chocolate chips). With a wooden spoon, stir until the mixture is smooth and all the chocolate had melted. Stir in a few drops of orange or peppermint extract if using. Cover and allow the mixture to cool about 30 minutes at room temperature. 4 Chill in the refrigerator for about 2 hours. Using a teaspoon, scoop out bite-sized pieces. Dust your hand lightly with cocoa powder and roll into balls.Immediately roll the truffles in decoration/topping. Place in individual foil candy cases (I used paper and it worked good.) They will keep up to ten days. Makes 20.

Candy Heart Shell

Hello! Do you love sweets? On this blog I’m going to share with you some of my favorite desserts, Pictures, recipes and more! Enjoy!

I got this idea from the Wilton Cupcake Fun magazine. I made these for our mother-daughter T.E.A. (True, Excellent, Admirable) Chicks bible study group.

Please enjoy!

Candy Heart Shells

You will need: cookie sheet, light cocoa Candy Melts, heart silicone baking cups, (or diamond or circle depending on what you have/want) Decorator brush set ( I used a brand new paintbrush and that worked fine.) fresh raspberries, blueberries (on the bottom of my cups I put two or three slices of strawberries to make it fuller without having to spend so much on other berries.)

Instructions: Place baking cups on cookie sheet. Fill cups with 2 tablespoons melted candy; brush candy up sides, coating evenly to make heart candy shell. Refrigerate until firm. Peel cup off candy gently pushing up shell from bottom. Fill with fruit.

Tip: Keep shell in a cool, dry place until ready to serve.

Please let me know if you try any other ideas or use different ingredients. 🙂

We did this for a fancy dinner with roses on each spot.