Easy Delightsome Dessert

Pure SweetBliss

My weekend guests were my nephew and niece. They spent a week with us last year and we painted sugar cookies.

I shared this with you here

My nephew has loved those cookies ever since. This weekend, he requested sugar cookies. Our time was limited, so I made these quick, easy and delicious cookies

Cake Mix Cookies

1 pkg. Yellow Cake Mix

1 large egg

1/4 cup vegetable oil

1/4 cup water

* Mix together cake mix, eggs and oil in large bowl with fork

shape  walnut sized dough into balls - flatten top.

bake at 350 for approximately 4 to 10 minutes

until lightly browned on edges.

topped with 

Fudge Sauce and Strawberries

1/4 cup butter melted

2 tbsp. cocoa

1/4 c. milk

2 c. confectioner's sugar

* melt butter in sauce pan

add cocoa and milk stirring on medium heat just until it reaches boiling point. Remove from heat stir in confectioner's sugar. Add more milk if needed to give it a sauce consistency.

Pour sauce over cookies  - top with sliced strawberries

I am sharing this post with 

Designs by Gollum's

Foodie Friday

Thank you for your visit!

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Coocoo for Cupcakes

You know as well as I do: cupcakes are all the rage.  To say I love them would be an understatement. Every time I see one my mouth waters.  In fear of sounding like I eat cupcakes for every meal, I will stop there (:

The great thing is that they are perfect for every event! Weddings, birthdays, anniversaries- you name it.

Enjoy some of my favorites I've found over the past few weeks. I may or may not have started an inspiration folder entitled "cupcakes".

I would like to bake them all in this pretty kitchen:

pretty homes

cupcake royale

cupcake royale

amy atlas

cupcakes couture

cupcakes couture

via

Amazing, right?

Here's some great advice that I strive to live by each day:

It's in my family room so I walk by it every day. Makes me smile (:

You know where there's going to be some yummy cupcakes?!

The blogger meet up, Flourish!  

To get more info, go here. Then sign up!

It's this Saturday, March 5th!  We're getting so excited.  Here's the guest list:

Maggie

Katie

Nikki

Mandy

Monika

Brianne

Danielle

& me!

It's going to be a fun night of shopping, drinks and good friends. Oh, and cupcakes of course!

Love and Cupcakes,

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I {Heart} Cupcakes

FRIENDS. I baked the most delicious cupcakes. I found them here (:

Cupcakes are one of my favorite things.
Give the recipe a try...they're quick and easy!

Recipe:

1. Get any type of chocolate chip cookie dough and plop them in the middle of the cupcake holders

2. Make your box mix of chocolate cake and pour the batter into the cupcake holders over the cookie dough

3. Put them in the oven and bake for as long as the cake mix tells you to.  The cookie dough will bake inside the cupcake...YUM!

4. Make your frosting:

1 box of powdered sugar
1/4 c milk
1 stick of butter at room temperature
1 tsp of vanilla

5.  After they're cooled, frost 'em and eat 'em!

Love and Cupcakes,

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Something delicious!

So i made the butterscotch pudding recipe from this post. Now I am not sure if it looks as it should but it is frightfully yummy. Super duper sweet - just as I love things!

First round I stupidly mixed the eggs and the sugar together so I started again for round two without any further mishaps. Yum! Kellie xx

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Did someone say 'butterscotch pudding recipe'!?

Oh my what a divine dessert. I have been thinking about this for a while after I saw it here and I think this weekend is the weekend to give it a roaring chance! I love anything full of sugar. I am supposed to stay away of dairy but once every blue moon is ok isn't it!? Kellie xx

6 large egg yolks
1/4 cup firmly packed dark brown sugar
1 cup whole milk
2 cups heavy cream
1/2 cup granulated sugar
1/4 cup water
1 tsp fine table salt {I used half the amount}
1 tsp pure vanilla extract

Before you start: Position a rack in the center of your oven. Preheat the oven to 300*F. Place six 6-ounce ramekins in a 9×13 roasting pan.

In a large bowl, lightly whisk the egg yolks until smooth.

In a medium heavy-bottomed saucepan over medium-high heat, combine the brown sugar, milk, and heavy cream and heat to scalding, or until the milk is steaming and tiny bubbles have formed along the edges. Do not boil. Stir frequently to dissolve the brown sugar. Remove from the heat.

While the cream mixture is heating, in a medium heavy-bottomed saucepan over low heat, stir together the granulated sugar and water. Increase the heat to high and boil the sugar. When the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan. As soon as the sugar turns amber in color (like clover honey), remove from the heat and slowly and carefully pour in the hot cream while stirring to stop the cooking. (The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to stir them.)

In a slow, steady stream, slowly and gently whisk the hot caramel mixture into the egg yolks. Stir in the salt and vanilla. Strain the mixture into a clean pitcher and skim off any air bubbles with a spoon.

Pour the mixture into the prepared ramekins. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with aluminum foil. Bake for 50-60 minutes, or until just set. Begin checking after 45 minutes. When gently shaken, a pudding should no longer look liquidy; it will move as one mass (albeit somewhat jiggly) and register 150* – 155*F on an instant-read thermometer. Remove to a wire rack to cool to room temperature in the water bath.

Remove the ramekins from the pan. Refrigerate for several hours until chilled. Serve. For longer storage, one chilled, wrap each individually with plastic wrap and refrigerate.

Serve chilled with freshly whipped cream. The puddings keep covered with plastic wrap in the refrigerator for up to 5 days.

From here. x

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