Posts Tagged ‘baking’

Spring Garden Cupcakes

Tuesday, March 8th, 2016

Full disclosure – I didn’t make this or think of it. These Spring cupcakes were the project for Spencer’s final 4H Intro to Baking class. They’re so cute, I couldn’t resist posting them. I don’t have the exact recipe, but I know enough to explain how to recreate them.

easter spring garden

They made a basic chocolate cupcake (from a mix or I love this one from Martha Stewart) and frosted the cupcakes with chocolate buttercream and topped with crumbled chocolate graham crackers (crushed chocolate wafer cookies could also be used). The basic idea for the cupcake is a dirt cake/cupcake, but topped with a strawberry dipped in orange candy melts to look like a carrot. (I imagine dyed white chocolate could also be used.)

Garden Carrots


To make the “carrots,” follow the directions on the candy melts, but basically you melt the candy melts over low heat, dip the strawberries in and then let them cool on wax paper.

Truman has an egg allergy so Easter is one of the trickier holidays. An egg free alternative to the cupcake is just placing the dipped strawberries on some shredded coconut, you could also dye the shredded coconut green if you wanted more of an easter grass feel.

I had a hard time keeping Spencer’s hands off of the cupcake. He was not pleased I wanted to take photos, making the wait time even longer. “Mo-oooom, I just want to pick the carrot. I made it.”



Special thanks to Annette, and 4H baking. If you ever see this, thanks for the idea! And sorry about the photos, Spencer barely let me take photos with my phone, let alone get the camera out or set anything up. And yes, the cupcake is a little smooshed and lopsided. It was made by a 6 year old! Looks pretty good to me!

Amazon affiliate links were used in this post. All of you pennies, they will be mine.

Cherry Cobbler

Friday, July 19th, 2013

My husband loves cobbler: peach cobbler, berry cobbler, cherry cobbler. He could probably go all Bubba from Forrest Gump with types of cobbler. I have struggled for a long time trying to find the perfect cobbler recipe and when I stumbled across this one in a spice catalog of all places, I immediately gave it a try. That one was peach and then I tried it again with cherry and the result was amazing. Perfect cherry cobbler. I am so excited that I finally found a recipe that worked. Blueberry might be next. I don’t tend to make super sweet fillings for desserts so I cut the fruit sugar in half for this recipe and it worked well, but if you like the super sweet fruit, up it a bit.

Cherry Cobbler

Cherry Cobbler
3 cups of cherrys, stemmed, pitted and halved
1 cup of sugar, divided
1/2 cup butter
3/4 c all purpose flour
2 teaspoons baking powder
1/8 teaspoon ground cinnamon
pinch of salt
1/2 teaspoon vanilla
3/4 cup milk

  1. Preheat oven to 350 degrees and lightly grease a 2 quart baking pan
  2. Mix the cherries and 1/2 cup of the sugar in a mixing bowl and set aside
  3. Either melt the butter directly in the baking pan or pour melted butter in the baking pan and set aside
  4. In a mixing bowl, combine the other 1/2 cup of sugar, flour, baking powder, salt, cinnamon.
  5. Stir milk and vanilla in to the flour mixture and mix well
  6. Pour batter in to baking pan on top of the butter, do not stir
  7. Gently pour cherries (and their juice) over the batter, trying to get them as even as possible without disrupting too much of the batter/butter mixture.
  8. Bake for 45-60 minutes until fruit is bubbly and top is golden brown.
  9. Let cool a bit and serve with ice cream or whipped cream.
How to make cherry cobbler
Adapted from the Penzey’s Spice catalog Summer 2013 recipe for Peach Cobbler


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