These are such a delicious way to serve cupcakes inside a ice cream cone! Kids and kids at heart will love this presentation and they can eat it holding it with one hand. You can make any flavor. They will be a big hit at your next birthday party! Make sure to watch the video staring Sophie & Bella.
1 tablespoon cooking oil
1 teaspoon vanilla extract
3 tablespoons water
1/2 cup cold water
1 yellow box cake mix
12 flat-bottoms JUMBO ice cream cones
INGREDIENTS (BUTTERCREAM FROSTING)
1 tablespoon vanilla
1 lb. (16 oz) confectioner’s sugar (sifted)
1 cup unsalted butter
3 tablespoon heavy whipping cream
1/2 teaspoon salt
Optional: Sprinkles for decoration
DIRECTIONS FOR ICE CREAM CAKE CONES:
Preheat oven to 350 degrees. Combine cake mix and 1/2 cup cold water. Beat 2 minutes. Beat in eggs, water, vanilla and oil. Mix well.
Place ice cream cones in muffin tins or on a cookie sheet. Fill each cone 1/2 full with batter. Bake 20 minutes or until cake springs back to touch. Set aside to cool.
DIRECTIONS FOR BUTTERCREAM FROSTING:
Whip the butter and salt for about a minute using a stand mixer or hand mixer.
Add in the confectioner’s sugar about 1 cup at a time, beating on low after each addition. Scrape the bowl down and repeat the process.
Add a tablespoon of the cream while mixing on low (more if needed if it’s too thick), then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.
Decorate the cake cones with a piping tip, making a rose appearance. Add sprinkles of choice.
A great and healthy cookie to make your holidays special for your little ones! Lots of healthy pumpkin added to the traditional chocolate chip cookies.
2 sticks unsalted butter, room temperature
3/4 cup light brown sugar
1/2 cup regular sugar
2 teaspoons maple syrup
2 teaspoons vanilla extract
1 egg, room temperature
1 can pure pumpkin (not pumpkin pie filling)
2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup mini chocolate chips
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone mat and set aside.
In a hand or stand mixer, cream together butter, brown sugar, and regular sugar for approximately 3 minutes, scraping down the sides of the bowl as needed. Add maple syrup and beat for an additional minute. Add vanilla and egg and beat on medium-high for 2 minutes. Add pumpkin and beat until well blended, about 2 minutes.
In a separate bowl, stir together flour, salt, baking powder, baking soda, and cinnamon. Add the wet ingredients and mix on low until dough forms, about 1 minute. Fold in chocolate chips. Cover dough in plastic wrap and refrigerate for 1 hours.
After an hour, scoop out 2 tablespoon portions of dough and roll into balls before placing 2 inches apart on prepared baking sheets.
Bake until edges have slightly browned (makes about 35-37 cookies)
This is a fun project you can do with your grandchild or child, it takes just a little planning and it will fill your afternoon with so much fun and love. It’s a hands-on cooking lesson that will surely delight your child. Make memories and great Cake Pops! Check out the video.
1 box classic cake mix (I used Pillsbury—follow directions on box)
Usually calls for 1 cup water, 1/2 cup vegetable oil, and 3 eggs
3 to 4 Tablespoons of vanilla frosting (use pre-made)
24-30 cake pop sticks (depending on size of balls)
2 – 12 oz. candy melts (color of your choice—I used pink and white)
white, pink, rainbow (Your choice of sprinkles)
11 by 13 baking pan dd
Make cake and bake according to box instructions. Let the cake cool to room temperature before proceeding.
Remove the cake from the pan. Remove the brown outside layer from the cake and throw away (all sides, top and bottom). Place the cake in a large bowl, then crumble to fine pieces with your hands.
Add 3 to 4 tablespoons of the icing into your crumbled cake and mix everything together until well combined. Using a melon scooper or just your hands, shape mixture into about 20-30 cake balls, (depending on the size of the balls). Place the balls on a large cookie sheet.
Place the candy melts in a small microwave safe bowl and microwave for 30 seconds at 50%, then stir, continue to heat at 30 second intervals, stirring after each 30 seconds until completely melted and smooth. Dip each cake pot stick into the melted candy and then place them into the cake balls about halfway threw the balls. Then place all the balls in the freezer for about 10-15 minutes.
After cake pops have been in the freezer, dip each cake pop in the melted candy melts. Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl.
Place the stick of cake pops into the sprinkles of your choice before the candy melts harden. Place the final cake pops into a styrofoam block or cake pop stand to complete dry and harden. Continue until all the cake pops have been covered. Once all the cake pops are dry, they are ready to serve and enjoy!
(I keep them in the refrigerator and take them out a couple of hours before serving, but you can serve immediately if needed). Makes anywhere from 20-30 pops!
Cooking can sometimes feel like a chore at the end of a busy day. It’s often tempting to throw a ready meal in the oven or call for take out. But preparing a simple and healthy family meal doesn’t have to be hard or time-consuming. In fact it can show love and affection and bring you closer to your love ones. This blog will be the story of watching my granddaughter grow and learn from her Gram. It’s going to be a glorious journey!