Tuesday, March 29, 2011

Decorative Paper Flowers...

 

Since I haven't posted a craft tutorial in quite awhile, and I need to add to my Ideas page, I thought I would share this fun decorative project with you.

This is a super cheap way to add decor to a party... and I LOVE anything that saves me a buck or two!

There are a few steps in creating these paper flowers, but I think it is well worth it. You'll end up with an adorable decoration that you can hang from your patio, above a dessert bar, or along your staircase... as I have done.

So, let's get going.

Supplies:
  • 6 paper bags, such as colorful lunch bags- per flower
  • A ruler
  • A pencil
  • Scissors
  • A hole punch
  • Double sided tape
  • String
  • An object with a rounded edge, such as a cup saucer
Step 1:

Fold the bottom of each bag down on it's self and with a ruler, draw a
straight line just above the crease at the bottom.
You will be cutting this section of
the bag off later:

Step 2:

Measure and mark the center of the top of each bag with a ruler and pencil:

Step 3:

Measure from the center point, diagonally... your preference... on each side of the bags: 

Step 4:

Take a saucer, or another object with a rounded edge, and connect the two points
on each bag. This will make the petal shape:

Step 5:

Cut along your pencil marks and punch a hole just above the base of each bag.
Place double sided tape as shown below. Stack and tape all the bags together.
Cut the string to your desired length and loosely tie a knot to secure it:  

Step 6:

Fan out your bags, pull the two ends together, and tape them to secure.
Place the string along the center of the two ends before securing.
This will help it to hang evenly:

If you want to get all fancy, use crafting scissors that have the decorative edges to cut your petal shape.

I'm linking this post up to Tidy Mom's I'm Lovin' It.

I hope you'll enjoy making these nifty paper flowers...

Sunday, March 27, 2011

Vegetable Beef Soup...


 

I love making soup and here's why:

One... It's easy. Hello, I love anything you can put together with little to no effort.
Two... You can throw any ingredient you want into it and make it your own.
Three... It's comfort food... and who doesn't like that!?!

I adapted this soup from a recipe that my mom would make for dinner when I was growing up. I change it up every now and again, depending on how I'm feeling. Sometimes I put cabbage in it or sometimes I add corn. That's the beauty of making soup..... you can do what you want... put your own touch on it.

Here's how I like to eat this particular soup:

One... With saltine crackers crumbled up into the soup.
Two... Lots of shredded cheddar cheese mixed in... lots.
Three... Can't forget the Deviled Ham Spread for the extra saltine crackers I like to eat with it. 

I'll share the Deviled Ham Spread along with this recipe, but I don't have any photos... sorry... we ate it all before I could snap a shot. Seriously... you have got to make it to accompany this soup. You really, really do! Be forewarned: It's not the prettiest spread in the room, but it tastes great.  

Trust me...


Vegetable Beef Soup
  • 3 Tablespoons of Olive Oil, Divided
  • 1 Pound of Ground Beef
  • 2 Teaspoons of Salt, Divided
  • 1 Teaspoon of Pepper, Divided
  • 1 Teaspoon of Season Salt
  • 1/2 Teaspoon Garlic Powder
  • 1 Cup of Carrots, Peeled and Diced
  • 1 Cup of Celery, Diced
  • 2 Cups of New or White Potatoes, Diced
  • 2 Quarts of Water
  • 6 Beef Bullion Cubes
Heat 1 1/2 tablespoons of olive oil on medium/high heat in Dutch oven or large soup pot. Add the ground beef, 1 teaspoon of salt, 1/2 teaspoon of pepper, season salt, and garlic powder. Brown the ground beef, drain and remove from the pot; set aside. Add another 1 1/2 tablespoons of olive oil to your now empty pot. Cook the carrots, celery, potatoes, 1 teaspoon of salt, and 1/2 teaspoon of pepper until the vegetables are softened; about 8 minutes. Return the ground beef to the pot. Add the water and beef bullion. Bring to a boil, then lower the heat to low and simmer for 20 minutes. Serve with saltine crackers, Deviled Ham Spread, and shredded cheddar cheese. Makes 12 servings.


Deviled Ham Spread
  • 8 Hard Boiled Eggs, Cooled and Diced
  • 1/4 of a Whole Onion, Diced
  • 4 Cans (4.25 OZ) of Deviled Ham
  • 1/3 - 1/2 Cups of Mayonnaise, Or To Taste
In a medium sized bowl, mix all the ingredients until combined. Transfer to an airtight container and chill in the refrigerator for at least an hour before serving. Spread on saltine crackers or on bread. Makes 8 cups.

*You can find the Deviled Ham in the same aisle as the tuna at the grocery store.

Enjoy!

Print

Thursday, March 24, 2011

Project Simplify Week #3 and Orange Cupcakes with Vanilla Buttercream Frosting...

 


Oh, how I do love Project Simplify...

I'm kickin' clutter in the derriere... and cookin' and bakin' some yummy stuff to reward my hard work.

What?

I need some incentive, people!

Anyway... this weeks Hot Spot was our kids' toys and/or clothes. Luckily, I had already gone through both my girls' dressers before starting Project Simplify. My oldest daughter is nearly twelve, so she pretty much takes care of her bedroom and she's very organized.

As for my nearly seven year old... well, that's another story.

She has tons of toys... TONS... and I usually go through her toys before Christmas and her birthday. So, this project came just in the nick of time. The most unruly area of her room that needed to be tackled was her closet. She had board games, puzzles, train sets... and baby memorabilia. I won't lie, I got a little teary eyed as I went through her baby stuff. Then I remembered I no longer have midnight feedings and potty training to deal with. That usually snaps me right out of it...

Now, onto my before and after snap shots... cuz I know you're just dying with anticipation.


The right side of the closet.


The left side of the closet.


My reward for showing this weeks Hot Spot who's boss......

Orange Cupcakes with Vanilla Buttercream Frosting. A well deserved treat.

And they make your house smell amazing... really, they do. Don't believe me? Well, you'll just have to bake them to find out...

Orange Cupcakes with Vanilla Buttercream

Cake:
  • 2 Cups of Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Cup of Sugar
  • 1/2 Cup of Unsalted Butter (1 stick), Softened
  • 1 Tablespoon of Orange Zest, Roughly 1 Large Orange
  • 3 Large Eggs, at Room Temperature
  • 1 Teaspoon of Vanilla Extract
  • 1/2 Cup of Milk
  • 1/2 Cup of Orange Juice
Buttercream Frosting:
  • 1 Pound of Powdered Sugar, Sifted
  • 1/2 Cup of Salted Butter (1 stick), Softened
  • 1 1/2 Teaspoons of Vanilla Extract
  • 4 Tablespoons of Half & Half
Preheat your oven to 350 degrees (F).

Line muffin tins with 18 cupcake liners. Sift the flour, baking powder, baking soda, and salt in a medium bowl; set aside. Combine the milk and orange juice in a measuring cup and set aside. Cream the butter, sugar, and zest in a large bowl until fluffy. Add the eggs one at a time, combining well after each addition. Mix in the vanilla. Next, add the milk/orange juice mixture and the flour mixture, alternately, starting and ending with the flour mixture. Evenly scoop the batter into the pre-lined muffin tins. Bake for 15-18 minutes, or until a toothpick comes out clean when inserted into the cupcakes. Cool completely. Makes 18 cupcakes.

For the frosting, combine the sifted powdered sugar, butter, vanilla, and 2 tablespoons of the half & half in a large bowl. Mix until almost combined. Add the rest of the half & half and combine well. Frosts 18-24 cupcakes. If you feel the frosting is too sweet, just add a pinch of salt to balance out the sweetness.

Decorate with orange sprinkles and/or white pearl nonpareils after frosting your cupcakes.

Enjoy!

Print

I'm linking this post up to Tidy Mom's I'm Lovin' It, Sweet Tooth Friday, and Simple Mom's Project Simplify Week #3: Kids Toys & Clothes Results.

Now I'm gonna go have myself a cupcake...

Sunday, March 20, 2011

Creamy Key Lime Tart...


Guess what I'm going to be doing tonight...

... go on now, guess.

Well, I will be indulging in this yummy dessert while watching The Celebrity Apprentice. I just can't get enough Reality TV... really I can't.

I know, I know... it's not the best of television out there, but I love the drama!

As I mentioned before... I love my "stories." And yes, The Celebrity Apprentice qualifies as one...

... the wealthy, the divorced, the DRAMA.

I mean, reality stars are the utmost definition of drama. Hello... Lil Jon, Latoya Jackson, Jose Canseco... GARY BUSEY, for goodness sake!

Yep, I'm gonna sit myself down with a big piece of this Creamy Key Lime Tart (another great recipe from my mother-in-law, by the way), stuff my face and enjoy Donald Trump's hair and Lil Jon's grill... Whuuuut, Okaaayyy, Yeaahh!!!

Let's not forget Gary Busey's quirky introspective on life...

Ah, yes... I heart you Reality TV.


Creamy Key Lime Tart

FOR THE CRUST:
  • 4-½ cups Honey Bunches Of Oats Cereal With Almonds, Crushed
  • ¼ cups Brown Sugar
  • ¼ cups Butter, Melted
FOR THE FILLING:
  • 8 ounces, weight Cream Cheese, softened
  • 1 can (14oz) Sweetened Condensed Milk
  • ⅓ cups Lime Juice
  • 1 teaspoon Freshly Grated Lime Peel
  • 2 drops Green Food Coloring, Optional
  • 1 cup Non- Dairy Whipped Topping (plus Extra For Topping) 
Preheat oven to 350 degrees.

Crust:
In a medium bowl, combine the cereal, sugar and butter; mix well. Press into the bottom and sides of a 9 inch tart or springform pan. Bake 8-9 minutes; cool completely.

Filling:
In a large bowl, beat cream cheese and milk. Slowly add in the juice, peel, and coloring; beat until smooth. Fold in the whipped topping.

Pour into cooled crust. Chill 1 hour or until set. Garnish with more whipped topping and/or lime peel.

Enjoy!


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I've linked this post up to Made it on Monday and Food Fight Friday. Head on over and check out the other links!
 
Yours Truly, Watcher of Reality TV...

Thursday, March 17, 2011

Project Simplify: Week #2 and Homemade Macaroni and Cheese...

 


Well, I did it again... I procrastinated. I had all week and finally on the last day, decided to start sorting through my hot mess.

This weeks Hot Spot was Paper Clutter... and I had a few different places in my home that had accumulated paper clutter. I'm notorious for filing papers here and there. A bad habit, I know.

I spent about six hours going through four areas. It went pretty smoothly, until I hit my storage area underneath the stairs. Can you say NIGHTMARE? I decided to count this as a paper clutter area because I have school materials, crafts, and stationary stored on the shelves.

I won't leave you in suspense any longer. Here are my before and after photos...




Our computer area.



The kitchen counter top where I keep some of my cookbooks and recipes.



My buffet, where I like to keep magazines. I know, it doesn't look like much of a difference,
but I got rid of a lot of magazines, Okay!?!



Last, but not least... the dreaded storage under the stairs. Que the scary slasher music...
It looks a little more organized, right?  Well, it should... I got rid of four large
trash bags in this area alone!

Well, that's all folks...

P.S... Excuse the bad lighting on my photos, I had no natural light coming in when I took them.

Before I go and pass out from exhaustion, I want to share some comfort food with you. My mother-in-laws recipe for Macaroni and Cheese. It makes things all better...

... really, it does.


Oh So Good Macaroni and Cheese

  • 1 pound Elbow Pasta, Cooked And Drained
  • 4 Tablespoons Butter
  • 3 Tablespoons Flour
  • 3 cups 2% Milk, Divided
  • 1 bag Shredded Mild Cheddar Cheese (16 Oz), Divided
  • 1 cup Shredded Parmesan, Divided
  • 3 Tablespoons Dried Chopped Onion
  • 1 teaspoon Dried Parsley Flakes
  • 2-½ teaspoons Salt, Or To Taste
Preheat your oven to 325 degrees.

Begin by boiling 4 quarts of water and cooking the elbow pasta until al dente (8-10 minutes).

While doing so, in a medium saucepan, melt the butter on medium-low heat. Once melted, whisk in the flour until combined. Next, whisk in 1 cup of milk and combine well with the four mixture. Turn up the heat to medium-high. Now whisk in 2 cups of the shredded cheddar cheese into the saucepan until well combined with the milk mixture. Keep alternating 1 cup of milk to 2 cups of shredded cheddar cheese, whisking all the while, until a sauce begins to form. Reduce the heat to low and continue to whisk until the cheese sauce thickens. You’ll know when it is ready when the sauce coats a spoon and drips off only a little bit. When the cheese sauce is finished remove from the heat and set aside.

After the pasta has been drained, return it to the pot and pour in the cheese sauce, dried chopped onion, parsley flakes, and 1/2 cup of the shredded parmesan. Stir, coating the pasta well; then put the mixture into a 13 x 9 baking dish. Sprinkle the top with the remaining parmesan and bake for 45 minutes to an hour. Serve with rolls or a salad.

Enjoy!

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I'm linking this up to Simple Mom's Project Simplify: Paper Clutter Results.

Just call me Ms. Procrastinator...


Tuesday, March 15, 2011

See's Candy Scotchmallow Rolls...



Every holiday season I get the See's Candy Catalog. I love browsing all the goodies... L to the O to the V to the E! Since we are a military family and often live so far from family, I like to order cute candy packages for them during the holidays or for birthdays.

See's has started publishing recipes in their catalogs and for a long while I have been wanting to try them out.

I finally made my way over to our local See's Candy store and $49.00 later, I had all the ingredients. I wanted to test out two of the recipes from the Easter Gifts 2011 Catalog, so it got kinda pricey.

Out of the two recipes this one was a real gem. A major score... absolutely, positively loved it. Can you tell?

I had some cute spring nonpareils that I bought last year that I thought would dress up the Scotchmallow Rolls nicely.

And boy was I right...

P.S. I love being right.

They not only looked pretty, but tasted wonderful. Take a look... go on...


 

Just look at that nice gooey center, that soft doughy roll. I can't take it...

I'm going to have to make some more.

Period.


See's Candy Scotchmallow Rolls
See's Candy Easter Gifts 2011 Catalog
  • 2 (8 OZ) Cans Refrigerated Crescent Rolls
  • 16 See's Scotchmallows- Cut in Half (two halves in each crescent roll)
  • 1/4 Cup Butter- Melted
  • Coarse Sugar to Sprinkle
Preheat oven to 375 degrees (F). Line muffin pans with paper baking cups.

Separate crescent rolls into 16 triangles. Place two half See's Scotchmallows towards the wide end of triangle. Roll triangles from wide to narrow point. Pinch side ends and bring ends toward center. Brush with butter and sprinkle with sugar. Place roll in lined muffin pan and bake 10-15 minutes until rolls are golden brown. Serve warm. Makes 16 rolls.

I used a rolling pin to roll the wide end of the crescent roll larger to better fit the two halves of the Scotchmallow candy.

* I am not paid to endorse any See's Candy product. I enjoy finding great recipes and sharing them.

Print

Enjoy!
Don't deprive yourself any longer, go make these rolls...

Sunday, March 13, 2011

Lemonade Cake...

 

I know a lot of you are looking forward to spring, so I thought I'd post this Lemonade Cake recipe, baked by both my husband's mom and sister.

It's simple and delightfully refreshing...

... and who doesn't like something refreshing after being cooped up for the winter?

Because I live in a climate that is warm year round, I usually make spring and summer recipes during our "winter" season. To tell you the truth, I do miss having the seasons. I know, you probably think I am crazy for thinking so, but I do get tired of the heat ALL year round.

I miss seeing the leaves change color, wearing cozy sweaters, and the anticipation of spring. On the other hand, we can go to the beach pretty much any time of the year and my girls get to play outside a lot.

So, I guess I'll quit my complaining and share this fantabulous recipe with you. I think you're really gonna like it.

Lemonade Cake

  • 1 box (18.25 Oz. Box) Duncan Hines Yellow Cake Mix
  • 1 package (4-serving Package) Jell-O Instant Lemon Pudding
  • 4 whole Eggs
  • 1 cup Oil
  • 1 cup Water
  • 2 cups Powdered Sugar
  • 2 whole Lemons, Juiced
Preheat your oven to 350 degrees (F).

Cake:
Grease and flour a bundt pan and set aside. In a large bowl combine the yellow cake mix, Jell-O pudding, eggs, oil and water. Beat with a handheld mixer for about 3 minutes or until well combined. Pour evenly into your prepared bundt pan and bake for 38-43 minutes. Remove from the oven and cool slightly in the pan. Invert onto a plate while the cake is still warm.

Lemon glaze:
After inverting your cake, combine the powdered sugar and freshly squeezed lemon juice, adding a little juice at a time, until the desired consistency is reached.

Poke the warm cake all over with a fork and pour the lemon glaze over to coat. With a spatula, scoop and spread the gaze that has dripped off back on the cake, coating well. Cool the cake completely before covering. Serve with whipped cream or a scoop of vanilla ice cream. Serves 10.


Enjoy!

I'm linking this post up to Sweets for a Saturday and Made it on Monday Linky Party. Head on over to check out all the other links!

Thursday, March 10, 2011

Project Simplify: Week #1 and Fettuccini Alfredo...



Just in case you missed it, I decided to participate in Simple Mom's Project Simplify. Her book, Organized Simplicity, is a great guide that accompanies this process.

And my house is in dire need of decluttering... seriously, it is. 

The first Hot Spot was our wardrobe and closet. OK, this seems pretty easy I thought...

And it was, but I am a major procrastinator.... major. So going through everything the day BEFORE it was supposed to be completed was a little stressful. But hey, that was totally my fault.

It was kinda like in college, when I had a paper to write and I'd wait until the night before to complete it...

You know that feeling, right? Well, anyway... I tackled Hot Spot #1 and here are the results, because I know you're just dying to see my hot mess of a wardrobe:



This is when I'm thinking... "I shoulda done this earlier."





"I really shoulda done this earlier!"




" Oh man, now I gotta go through my closet!"




"I have WAY too much stuff!"




"I'm gonna miss you '97 Warped Tour sweat shirt... sniff, sniff."

 
I have had this sweat shirt for YEARS... and yes, I have worn it off and on. I finally cut the cord and decided to get rid of it. I mean, look at it... the logo is falling apart, and it feels all scratchy inside from multiple washes. So, to soothe the pain, I decided to make some rich and creamy Fettuccini Alfredo.

It helped... a lot.

Fettuccini Alfredo

  • 1 box Fettuccini Pasta, Cooked And Drained
  • 1-½ stick Butter
  • 4 cloves Garlic, Minced
  • 1 pint Half-and-half
  • 1-½ cup Parmesan Cheese
Boil water in a large pot and add pasta. Cook for 8 to 10 minutes, or until pasta is al dente.

While the water boils for the pasta, melt the butter in a small saucepan; next add the garlic and saute for 2 to 3 minutes. Add the half-and-half and bring to a boil, stirring occasionally.

Once pasta is cooked and drained, add cream mixture and parmesan; blend. Let fettuccini stand covered for a few minutes to thicken. Garnish with extra parmesan and parsley. Serve with garlic bread. Serves 10.

Printable Recipe here on Tasty Kitchen

Enjoy!

I'm linking this up to Simple Mom's Project Simplify: Hot Spot #1

Now, go clean out your wardrobe and get all depressed because you're throwing out memorabilia of your youth. Then make this fettuccini to ease the pain...
 

Tuesday, March 8, 2011

Applemini's...

 
I think your gonna like these little treats I made. They are very easy. Maybe a little time consuming though... but well worth it!

I'm already addicted to them and even though I swore off unhealthy foods this Lenten season, I kept popping these little suckers in my mouth.

No more. I promise.




They are so dang cute I decided to call them Applemini's.




Because they have apple pie filling in them....... and they are mini sized.......




I bought regular ol' refrigerated pie crusts. I like keeping things simple.... and easy.




I have to give props to my wonderful sister-in-law, since it's her homemade apple pie filling recipe that I used to fill these little babies with.




Holla, wonderful sister-in-law.





You're the best!


Applemini's

  • 4 Boxes (14.1 OZ), Pillsbury Pie Crusts ( 2, 9 inch crusts per box)
  • 3 Whole Large Granny Smith Apples, Peeled and Chopped
  • 2 1/4 Cups Sugar, Divided
  • 1 Teaspoon Cinnamon
  • 1/3 Cup Flour
  • 1/4 Cup Water
  • 1 Whole Egg, Beaten
In a large bowl mix your chopped apples with 2 cups of sugar. Set aside for 1/2 an hour; stir. Leave for another 1/2 hour; add the flour and cinnamon. Stir to combine and set aside.

In the meantime, unroll the pie crusts one at a time. Take a 3 inch cookie cutter and cut out 10 rounds per pie crust. You should be able to get 80, 3 inch rounds total. Working two rounds at a time, brush water around the edge of one round. Fill the center with 2 to 3 apple pieces and some of the juices. Stay as close to the center as possible. Next, slit a few marks in the center of the second round, then place it on top of the filling. Using a fork, crimp the edges shut.

Once you have assembled all of the Applemini's, brush the tops with the beaten egg for an egg wash and sprinkle each with the remaining sugar. Bake at 450 degrees (F) for 10 minutes. Makes 40.

You may have some filling left over. Store for another use. I like to use it for apple cobbler.

Printable Recipe here on Tasty Kitchen

Enjoy!

I'm linking this post up to Tidy Mom's I'm Lovin' It Fridays and Sweet Tooth Friday!

Sunday, March 6, 2011

Jalepeno Tuna Melts...

 

Sometimes you feel like having a simple, throw-together meal. That is exactly what these sandwiches are. They are great for lunch or dinner. I also happen to LOVE tuna... anything tuna.

Tuna Casserole...
Grilled Ahi Tuna...
Tuna Salads...

You get the point. But just in case you don't...

I also like to warm up tortillas and make tuna burritos, with shredded cheddar cheese.

Yeah, I'm pretty much a tuna conesour.

And by the way, sorry if I made you cringe with that information. I won't delve any deeper into my love for eating tuna.

So anyway, my mom starting adding diced jalapeños to her tuna sandwiches when I was in high school. Then she would heat them up on the stove. Thus began my love of mixing diced jalapeños into my tuna sandwiches and melts.

If your having a busy day and tired or you just don't feel like cooking a huge dinner for your family, try these. I think you will be delightedly surprised.

And who doesn't LOVE surprises? Nobody, that's who. Any you're a liar if you say otherwise.... just kidding.

But seriously, try making these...


Jalapeño Tuna Melts

  • 1 can (12 Oz. Can) White Albacore Tuna In Water
  • 1 whole Jalapeño, Diced
  • 3 Tablespoons Mayonnaise
  • ½ teaspoons Mustard
  • 8 slices Sandwich Bread
  • 8 slices Sharp Cheddar Cheese
  • 8 Tablespoons Butter
Drain your tuna and shred it in a small bowl. Add the jalapeño, mayonnaise, and mustard. Mix to combine.
Heat a medium-sized pan on medium/low heat. Take a slice of bread and place a slice of cheese on it. Spoon about 1/2 a cup of the tuna mixture on the cheese and spread evenly. Top with another slice of cheese and place a second slice of bread on top. Build the rest of your sandwiches as described above.
Place 1 tablespoon of butter into the pan to melt. Place a sandwich in the buttered pan to brown. Cook covered for about 2 1/2 minutes. Once browned on that side, lift it out with a spatula and place another tablespoon of butter to melt in the pan. Flip the sandwich and allow it to brown for 2 1/2 minutes on the other side, covered. Cook the rest of your sandwiches as described above. Makes 4 tuna melts.
Watch your sandwiches, so they don’t burn. Lower the heat if you find they are browning too quickly. Adjust cooking time accordingly.
You may choose to partially or wholly remove the jalapeño seeds when dicing.

Printable Recipe here on Tasty Kitchen
Enjoy!
Lover of all foods with tuna...

Thursday, March 3, 2011

Easy Mardi Gras King Cake...

 

Well, Fat Tuesday is approaching and I thought I would bake a King Cake. It's not your traditional King Cake though.

Sorry to all the Louisianians out there. I know how hardcore you are about your King Cakes. But trust me, this one tastes really good.




I have never been to Mardi Gras and only hope to go one day. I mean, how much fun would that be!?!

A whole day dedicated to eating rich and fatty foods before fasting for the Lenten season... I'm all for that! Especially since I do abstain during Lent... and it's usually exactly that... rich and fatty foods.




What better way of celebrating, than eating a delicious cake, topped with a powdered sugar glaze and copious amounts of sanding sugar!




Did I mention they can also have a filling in them? Well, they can... and mine does. A cinnamon cream cheese filling.



So, this Fat Tuesday... March 8th... indulge yourself.

Make a King Cake.


Easy Mardi Gras King Cake

  • 2 cartons Pillsbury Cinnamon Rolls, 8 Count (12.4 Ounce Cans)
  • 2 containers Pillsbury Frosting, Included With Rolls
  • 1 block Cream Cheese (8 Ounce Block)
  • 2 Tablespoons Butter
  • ½ cups Dark Brown Sugar (packed)
  • 3-½ cups Powdered Sugar
  • ½ teaspoons Cinnamon
  • 2 teaspoons Vanilla Extract
  • 6 Tablespoons Milk
  • 1 drop Purple Gel Food Coloring
  • 1 drop Yellow Gel Food Coloring
  • 1 drop Green Gel Food Coloring
  • 2 Tablespoons Purple Sprinkles
  • 2 Tablespoons Yellow Sprinkles
  • 2 Tablespoons Green Sprinkles
  • 1 piece Dry Bean Or Plastic Mardi Gras Baby
Preheat oven to 400 degrees.

Start by separating each cinnamon roll from the containers and set aside the frosting containers. Flour a rolling pin and roll each cinnamon roll out to approx. 3-4 inch rounds. You should now have 16, 3-4 inch rounds. Place 8 of these on a round pizza pan in a circle, overlapping a bit, resembling a wreath. Press the overlapping edges together. You can use a fork dipped in water as a glue if you choose.

Beat together the cream cheese and butter. Add the brown sugar and 1/2 cup of the powdered sugar, the cinnamon, and 1/2 teaspoon of the vanilla extract. Beat well until combined. Drop this mixture by tablespoonful on the cinnamon rounds that have been sealed into a circle, staying as close to the center as possible. Depending on how much filling you use, you may have some left over.

Place the remaining 8 cinnamon rounds on top of the filling, overlapping and sealing the tops and tucking under to seal the sides. Seal as best you can to avoid the filling leaking out. Once sealed, place in the oven and bake for 17-20 minutes.

While baking, combine 3 cups powdered sugar, 1 1/2 teaspoon of vanilla extract and 6 Tablespoons of milk to form a glaze. Add the milk a tablespoon at a time to get the consistency of glaze that you desire. Then divide the glaze into 3 bowls and add one drop of each of the gel food colorings to each (i.e. you will have one purple, one yellow, and one green). Mix well until you get the depth of color you want.

Let cake cool for a few minutes, then place a bean or plastic baby somewhere in the cake. Frost with the Pillsbury Frosting that came with the rolls. Drizzle with the purple, yellow, and green glaze and top with sprinkles.

Enjoy!

I'm linking this post up to I'm Lovin' It Friday over on Tidy Mom.
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