Kindergarten Graduation 2013

My first school year is over! One down.....a bunch more to go!

My sweet boy graduated from Kindergarten, what a great year.

There is a reception after the graduation and I wanted to add a bit of color.

I asked the other K5 parents what they thought and the response was overwhelming... Yes!

I had so much support and help!
The Lord has really blessed us with a wonderful school, teacher, classmates and their parents.
We all agreed we wanted to do something extra special for their reception.

Here is the end result! What colorful fun!

My son always says his teachers favorite color is the rainbow. That is what we used for inspiration.

Here is what the room looked like.....

I will break down all the ideas and how we did them

This ceiling tent effect was made with plastic tablecloths. We laid them all out on the floor and then gathered them all at one end and tied them with a rubber band. My sweet husband hung it from the ceiling with a hook. Then we hung the poms from the middle. It added instant color and depth to the room. Of course, found some inspiration on Pinterest. 

There was an area to take pictures so we just added some pizzazz. My sweet friend made the pinwheels for the backdrop. We lined the back of the lattice with green plastic tablecloths, then twisted some light blue streamers down the front, added balloons and finished it off with a cute little bench!

The same sweet friend made this fabulous 2013 with black and white photos from the school year. She cut out the 2013 from cardboard then hot glued the pictures on. She did a GREAT job and everyone loved it. Another tablecloth was used for the backdrop and helium balloons for color.

We made a cute backdrop for the cake table. That same friend found rainbow streamers, fantastic! We lined the back with more tablecloths. Wow! Who knew plastic tablecloths could be so handy!

My sweet Kindergarten graduate modeling the cake. I only had my cell phone camera for the cake photos, but he is still a cutie.

The cake! Vanilla cake with vanilla buttercream. Decorations made with marshmallow fondant. I used an edible marker to write all the names of the students. I dipped a cupcake and a graham cracker in white candy melts to make the hat. 

What a great night! Me on the left, fabulous K5 teacher in the middle and my sweet friend on the right. Thank you to all who helped make the night so memorable for our sweet graduates! 

Bring on Summer!


From my heart to yours,

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Spring Cake Happenings

It is finally spring around here!

I thought when my oldest son started school I would have more time to bake and blog, but alas.
I got busier! Imagine that. Now I have had school parties and snacks to think about.

Believe it or not, when teachers, parents or students see me coming they wonder if I have brought goodies.
I'm officially a "treat lady". I secretly love it. I love to bring smiles to faces and here the "this is so good".
Oh yeah, changing the world one snack at a time.

Unfortunately my blog has suffered. I just haven't had time to sit down, type and post pictures.
Frankly, when I do get a chance to sit down I fall asleep. Don't judge, you have been there.

I have made a few cakes recently and have a couple more in the works so I thought I would share some cuteness with you.

I have been using less and less fondant in my cakes. Only using it for accents etc. I like the buttercream look and am honing my smoothing skills.

First Graduation Cake of 2013!
The theme was specifically requested. I do love when people are specific. As much as I like to be creative, sometimes it is good to know what is expected.

"Oh the Places You'll Go!"

My sons 4th Birthday!
He asked for a motorcycle jumping over his cake. Here is what I came up with. He also loves peanut butter and chocolate, so I covered it in that two. Chocolate cake with peanut butter buttercream.

Tennis Cutie!
My friend and I saw a photo on cakeplanner.com. We fell in love with the cute little tennis girl sitting on top.
We have been waiting for a chance to create one for ourselves. She was having a lunch with some of her tennis girls, perfect time!

Thanks for sticking with me!
Only two more weeks of school left. It will be bittersweet, but I am looking forward to the summer and SLEEPING IN!

From my heart to your kitchen,

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Dark Chocolate Almond Joyful Brownies

My oldest son is in Kindergarten and I can't believe the year is almost over.


We have enjoyed school so much this year.. yes.. I said we.

He loves seeing his friends all day, he loves learning, lunchtime, P.E. music... pretty much everything.
I love that he is learning, that he gets this special time to himself. I love that he loves it.

Most of all we both LOVE his teacher. I mean super duper wowzer, as she always says.

She has brought such joy to my son. I don't think she has ever lost her patience and everything is done with a "happy heart". Seriously, she. is. Amazing! Sometimes I think God sent an angel to earth. No human is that fantastic.

All that to say, today was her birthday. I have brought her many a treat this year, but there was one that she couldn't stop raving about. I knew that was going to be the birthday treat. 

I call them Almond Joyful for her, that is just what she is all day! 
She has been such a Joy to get to know this year. She is not allowed to retire until my other two sons go through Kindergarten. I think it should be in her contract.

Here are the treats:
You will need:
Dark chocolate brownies
Coconut filling
Ganache or Chocolate Frosting
Slivered Almonds

Dark Chocolate Brownies
1/2 butter (melted)
1 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup unsifted all-purpose flour
1/2 cup unsweetened special dark cocoa (Hershey's)
1/4 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees and grease an 8 or 9 inch square pan.

Blend butter, sugar and vanilla in large mixing bowl.
Add eggs; using a spoon beat well.
Combine flour, cocoa, baking powder and salt; gradually blend into the egg mixture.

Spread in greased pan. Bake for 20-25 minutes. DO NOT overbake!
Brownie should be beginning to pull away from edges of pan. Cool completely.

Now we have the brownies! Don't mind the missing edge, I had to taste test to make sure they were good. Everyone does that right. um.. at least in my house. 
Let's talk filler.

Coconut filling:
3 Cups shredded coconut 
7-8 oz sweetened condensed milk
3/4 Cups powdered sugar

Toss the coconut and powdered sugar together.
Slowly add sweetened condensed milk, stir until well blended.

Spread on top of cooled brownies.

Then pour the ganache over top and spread evenly. 

Sprinkle the slivered almonds on top.

 Slice and Enjoy!

Happy Birthday Mrs. Baxter!!!


Baking from my heart to your kitchen,

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Easy Eclair Dessert

Something very important happened while I was recovering from surgery.

My friends went from amazing, to all caps, double exclamation point AMAZING!!

They brought me flowers, cards and food. Oh so much food! I didn't have to cook for weeks. They were scared to make me desserts though... hmm... I wonder why? Because I couldn't eat them? Was I allergic to sweets? Was I gaining weight?! 

No, no and no, well maybe that last one.
They didn't want to make sweets for the one who always makes them sweets. Silliness I tell you.

However, a teacher from my son's school decided to brave a dessert. My family raved about it for days. It is so simple so I thought I would share it with you.

Not the best of pictures, we ate it too fast!

Eclair Cake
2 (3.4 oz) or 1 Large packages vanilla instant pudding mix (dry)
1 tsp vanilla
3-1/2 cups whole milk
12 oz. cool whip
1 box of graham crackers

1 container of chocolate frosting and a bit of milk

Oh yeah, it's that easy. Next time I will try everything homemade, but for now, enjoy the easy.

Blend milk and vanilla pudding mix for about 2 minutes.
Fold in cool whip.
In a 9x13 inch pan, layer graham crackers to cover entire bottom of pan. 
Pour half of the pudding mixture on top of graham crackers and level.
Put another layer of graham crackers on top of mixture to cover entire surface.
Put the second half of pudding mixture on top and level.

Put the final layer of graham crackers on top to cover entire surface. Next time I will probably put the bumpy side down. I did get a little insane about covering this layer tightly. I knew I would be spreading frosting on top.

Put your frosting in a seperate bowl and mix a few tsp of milk in to smooth it. Mix with a spoon, adding milk until it reaches the consistency you need to spread it on top of the last layer of graham crackers.

There, all nice and frosted. Place in the refridgerater overnight or for at least 4+ hours to set.

I told you... super easy.

Thanks friends for all the love you sent me during my recovery.
One of the best moments ever was when my husband brought me handmade cards from my son's Kindergarten class.

Sipping hospital coffee, reading the Kindergarten cards... so sweet.


Baking from my heart to your kitchen,

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Candy Cakes

Where have I been?! 
I mean seriously! How long has it been since I blogged last?
I don't even know.

My excuse? Birthdays... Christmas... Parties... New Years.... Surgery.
Yes, surgery is my latest excuse. 

I took a break for a while to spend time with my family during the busy holiday season and then the surgery put me down for a few weeks.

I did manage to photograph a few things before I went MIA.

Candy Cakes! Yes! Cakes with candy in them, on them, around them.
Takes cake to a whole new level.

This one I did for New Years.

Super Yummy.

It all started with this cake for my son's birthday.

I didn't get a great picture, but it was so delicious I had to make it again.

My son's birthday was on Christmas by the way.

Fun, fun!

In case you were wondering it takes 5 king size Kit Kat bars to surround the whole cake.

The inside was yellow cake with fudge frosting.

It went SO well with the Kit Kats. 

I want a slice of this cake now.

Just make sure you watch your M&M's when making this cake.

One last cake with candy.

Chocolate cake with peanut butter frosting.

With Reese's cups in the middle and on top.

One word, Yum.

I will try not to stay away too long again. I know how much you missed me.

At least in my world you missed me greatly, there may have even been tears.

You all are so great!

Baking from my heart to your kitchen,

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Gingerbread Latte cups with Cinnamon Cream Cheese Frosting

I was trying to figure out what to make for Teacher Treat Day at my son's school, a wagon rode by.
That's right... a wagon... a band wagon.

I jumped right on!
By that I mean, I was searching Pinterest for inspiration and came across an idea for these mini cupcakes. I noticed quite a few blogs are making their favorite drinks into cupcakes.
I say, why not!

 Bakers Royale made them with lemon frosting, but I thought cinnamon sounded better. YUM!

Personally I think a certain coffee company makes their Latte's too sweet. If they could make them to taste like these cups I would be there every day. Yes, they are that good.

Gingerbread Latte Cups with Cinnamon Cream Cheese Frosting
Makes about 24 mini cups


1 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt
8 Tbls unsalted butter
1/2 cup granulated sugar
1/2 cup molasses
1 large egg, beaten lightly
1/2 cup strong, very hot coffee
1 teaspoon baking soda


Preheat oven to 350 degrees.

Sift flour, ground ginger, cinnamon, cloves, allspice, and the salt into a bowl.

Cream butter and granulated sugar in bowl and beat until mixture is pale and fluffy.
Add molasses and egg beat until the mixture is smooth. 

In a measuring cup combine the baking soda with 1/2 cup very hot strong coffee  and stir until baking soda is dissolved. (It will fizz all up and then settle down)

Stir the baking soda mixture into the molasses mixture (the mixture will appear curdled)  

This is what I mean by curdled. Have no fear, the flour will make it all better

Gradually add in the flour mixture until well combined.

Fill cupcake liners halfway. Bake the cupcakes on the middle rack of your  oven for about 10 minutes, or until a tester comes out clean.

 Transfer the cupcakes to a rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting

8 tbls (1 stick) unsalted butter, at room temperature
8-ounce package cream cheese, softened
4-5 cups confectioners' sugar
2 teaspoons ground cinnamon
1 to 2 Tbls heavy whipping cream

Beat together the butter and cream cheese until light and fluffy.
Sift in the sugar and cinnamon, beating well. I used about 4 1/2 cups.
Add the cream a little at a time, until desired consistency.

Frost and enjoy!


Baking from my heart to your kitchen,

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Sprinkled Cake Batter Cookies

Wow! Tis' the season to be busy!
Christmas has always been my favorite holiday! I love the decorating, the cold (for a little bit), the cheer, the shopping and of course, the baking.

I have made three batches of cookies since Dec. 1st, but have not had the time to sit down and blog about it.
I finally have a second, seriously a second, which is why these cookies are perfect.
They are simple and won't use up all your flour and sugar. I can't tell you how much flour and sugar I buy. Don't get me started on the butter.

Meanwhile, the cookies.....

What you will need:
Makes just under 3 dozen

1 box vanilla cake mix, 18.25 oz
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
 1 container color sprinkles

The key players.

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonfuls onto a cookie sheet.
Bake for 8-10 minutes, depending on your oven.
I baked mine for 8min, they were still a little soft, but after they cooled they were perfect.

 Easy right?
Everyone needs a yummy easy cookie every now and then.

My boys loved these sprinkly cookies.


Baking from my heart to your kitchen, 

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