This was created using just the green Reece’s from the bag which has green, red and gold. For a party you could make one of each or intermix and make a big tree. Hot glue them to each other and top with a bow. Would make a nice centerpiece to give as a gift. Let your children help.
Tag Archives: butter
Gingerbread Cupcakes
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.
Caramel & Chocolate Creme Pie
COMBINE cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
MIX cream cheese and caramel topping in medium bowl until well blended. Gently stir in COOL WHIP; spread onto bottom of crust.
BEAT pudding mix and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3 hours.
6 Things You Can Freeze
1. EGGS Lightly beaten eggs, beaten yolks, or whites can be frozen, but not an egg in its shell. Store in lidded ice cube trays. (One egg fills two cubes.)
2. COOKED RICE Spread cooled rice on a lined baking sheet Rub with a small amount of vegetable oil so grains separate. Freeze, then transfer to a freezer bag.
3. GINGER ROOT Wrap peeled ginger in plastic, then put in freezer bag. Ginger grates well while still frozen.
4. CHEESE Cut hard (Parmesan, pecorino) and semi-hard cheeses (cheddar, Swiss) into ix4-inch blocks, wrap in plastic, then put in a freezer bag. Grate hard cheeses while frozen; thaw others in the refrigerator.
5. BUTTER or MARGARINE Store in a freezer bag, in its original packaging, for up to six months. Thaw in the refrigerator. Dont freeze whipped butter.
6. NUTS Store in airtight container or freezer bag for up to six weeks. Use right from the freezer for recipes—no need to thaw.
Squirrel Snacks
If you have hungry squirrels in your area this time of year, you can treat them to a nourishing cold winter snack. First, help your child use a butter knife to coat the outside of a dried corn (available to gardening and pet supply stores) with peanut butter then roll it into bird seed until it is well coated. Set the treat outside attached to a log or to a tree the squirrels are seen in. Then watch the little guys go crazy once they have discovered their new found treasure.

