It's time the blog gets a random re-do. I am putting all inspirations on hold for a few days while I get my blog moving in a new direction. It may be a bit messy in the mean time. I'll clean it up, I promise.
The inspiration for this twinkie transformation came straight from the pages of my Food Network Magazine. I made a random and daring decision not to use the pound cake the original recipe called for and test it out on a twinkie instead. I love the idea of making individual carrot cakes instead of one big cake and the only semi-homemade solution I could come up with for this copy cat cake also happened to be the biggest sin on the snack aisle. I hid the twinkies in my grocery cart the day I bought them and prayed that my health nut-of-a-husband wouldn't go into cardiac arrest upon discovering them in the pantry. I would hate to have to tell people that my husband died suddenly of a tragic twinkie attack!
This no bake carrot cake is a fun Easter time treat that is perfect for keeping the little bunnies in your burrow busy.
So let's get hoppin' down the twinkie transformation trail and start with this delicious disguising dessert.
*Start by cutting a small diagonal piece of the twinkie off on either side of the end to make a point.
*Next tint 1/2 cup of prepared frosting with 5 drops of yellow food coloring and 2 drops of red to make orange
*Spread frosting all over the twinkie in a thick layer
*Cut the gummy straws in various lengths and press into the end of the twinkie
*Cover with reeces pieces or orange jelly beans
Taste buds beware...
A tasty twinkie transformation is here!
Enjoy a bite of bunny bliss this Easter with my random twinkie transformation inspiration!
Balancing my baking act takes a lot of work. So many inspirations, so little time, and so many other things to do along the way. Lucky for me, I have been rolling in the dough lately. Not the preferred type of dough that is printed on paper with pictures of presidents. (I'm a teacher, remember!) I am talking about a few random Immaculate Baking inspirations I have created.
With two little bakers by my side and a rainy afternoon thunderstorm approaching, I balanced my act of baking with the help of a mini muffin tin and some already prepared Immaculate Baking cookie dough. I'm on a roll with these cookie cup creations.
First up, is my after school special. I paired chocolate chunk cookie dough with a crumbly topping made of oatmeal, raisins, walnuts and honey. I think I just made homework a little easier!
-Start by separating pieces of chocolate chunk cookie dough and placing them into the individual mini muffin cups.
-Press the dough down to make it smooth and flat.
-In a bowl, combine 1/2 cup of quick cooking oats, two tablespoons of raisins, 1/4 cup of chopped walnuts, and two tablespoons of honey.
-Place a tablespoon of the oatmeal mixture onto the cookie dough and drizzle each one with a hint of honey on top.
-Bake at 350 degrees for 10-14 minutes, until golden brown. Let cool 10 minutes.
Chocolate Chunk - Oatmeal Crumble Cookie Cups. They're a mouthful!
I decided to monkey around with the next creation.I combined three of my favorite flavors with simple sugar cookie dough. Chocolate, peanut butter, and bananas are nestled inside the cookies and will make your sweet tooth want to swing on by and sample these tasty treats.
-Start by separating sugar cookie dough into pieces and placing them into the individual mini muffin cups.
-Bake them at 350 degrees for 10-14 minutes, until golden brown.
-Immediately dip the end of a wooden spoon in water to dampen it, then dip into sugar. Make a hole in the center of the cookie cups by gently pressing the handle into the soft dough.
-Place one slice of banana into the dough and top with one small Reece's peanut butter cup. Press down gently.
-Let cool. But not for too long, because they are delicious warm!
I named them -
Definitely the most delicious cookie cup creation so far, in my (recipe) book!
I am off to continue my balancing act on the crusade to more cookie cup creations.
I hope these recipes keep your kitchen rolling in the dough in the mean time!