Hot Chocolate and Ice Cream Drink

602858_10151396917301425_253932011_nI never in my wildest dreams would have thought to make my favorite cup of hot chocolate and then top it off with a big ole scoop of delicious vanilla ice cream. Top that off with chocolate swirls and you have a messy treat that anyone would love. Serve with a spoon and on a plate with a napkin so it can be truly enjoyed!

Sheep Cupcakes

74581_372032812892728_829777580_nBack chocolate cupcakes and ice in white butter cream. While icing is still very tacky stick marshmallows all over the top. Top with a black licorice gumdrop (or  use grape). You might need a toothpick to hold this on since it is heavier then the marshmallows. Add licorice for ears and tail (licorice ropes or sticks cut down to size). Pipe eyes on and make impressions for the nose. Nice treat.

White Grape Peach Hawaiian Punch Spritzer

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A delicious white grape spritzer is the perfect drink to bring in the New Year. Frozen fruit serves as yummy ice cubes and the super sour rim just might be sour enough to knock you into 2013.
What you need to make this delicious drink: 6 cans Welch’s white grape peach juice, 1 bottle cold sparkling white grape juice, fruit cocktail that you will freeze into pieces, Hawaiian Punch “singles to go” packets.
Dip the rim of a glass into the Welch’s white grape peach juice and then press the rim down into the Hawaiian Punch powder.
To create the Spritzer: 1. Add a few pieces of frozen fruit to the glass.  2. Fill half of the glass with Welch’s white grape peach juice. 3. Fill the rest of the glass with sparkling white grape juice.
Fruit flavored suckers make the perfect stirrers for these Super Sour White Grape Spritzer! If the Hawaiian Punch is too sour on the rim, use sugar instead.

Thanks to Colleen Beckem for this submission!

Leftover Candy Canes

534439_10151189279088107_1950317191_nIt’s National Candy Cane day! What to do with the mountain of leftover candy canes sitting in your pantry? Here’s a baking tip: lightly crushed, candy canes make the best homemade sprinkles!

Gingerbread Cupcakes

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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • MAPLE FROSTING:
  • 1/3 cup butter, softened
  • 1 ounce cream cheese, softened
  • 1/4 cup packed brown sugar
  • Dash salt
  • 1/4 cup maple syrup
  • 1/4 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
  • For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes and pipe a gingerbread man on the top or top it with a cookie gingerbread man. Store in the refrigerator. Yield: 1 dozen.