Cute Pig Cookies

1 c. butter

1 1/2 c. sugar

2 eggs

1 c. (8 0z) sour cream

1 tsp. vanilla extract

3 c. all purpose flour

1 tsp. baking powder

1/2 tsp. salt

FROSTING:

4 c. powdered sugar

1/2 c. butter, melted

6 Tbsp. milk

2 tsp. vanilla extract

5-6 drops red food coloring

pink sugar wafer cookies
36 large marshmallows, halved

Butterscotch chips

miniature semisweet chocolate chips

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream and vanilla. Combine dry ingredients, gradually add to creamed mixture and mix well.

Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

For frosting, in a large bowl, combine the powdered sugar, butter, milk, vanilla and food coloring. Frost cookies

Cut sugar wafers into triangles, place two on each cookie for ears. With a toothpick, poke two holes in each marshmallow half for nostrils and place butterscotch chips into holes. Place nose on cookies. Add chocolate chips for eyes.

Rainbow Cake

Eating the rainbow is a ton of FUN!

Here's how you can do it...

RAINBOW CAKE

2 white cake mixes

Wilton Icing Colors in red, orange, yellow, green, blue, and purple (the drop food coloring WILL NOT work - it won't make your cakes bright enough)

FROSTING:

2 sticks butter, softened

powdered sugar

vanilla extract

milk

whipped topping

Make the cake mixes as directed on box. Divide cake mix into 6 seperate bowls and put a tsp of color into each bowl making up your six primary colors of the rainbow. Bake each cake seperately in 9 in round cake pans that are heavily greased with cooking spray. Let each cake cool completely before beginning to stack your cakes.

Meanwhile, cream two sticks of butter. Add a tsp of vanilla and about 1/2 - 3/4 of the bag of powdered sugar. Mix together until it's thick. Add about 1-2 Tbsp of milk to get frosting to the right consistency. (start with 1 Tbsp at a time - you don't want your frosting too thin). Then add 1/2 of a container of whipped topping to the frosting. This was AWESOME! It had the perfect amount of sweetness, but was light and fluffly like whipped topping is. GREAT IDEA!

When your cakes are completely cooled, stack them starting with purple (on the bottom) and frost a thin layer of frosting between each layer of cake. Once all layers are on, frost entire cake - top and sides (which by the way is NOT easy - you have to be patient)!

WALLA! You're done to enjoy your beautiful cake!

PS. This cake was SOOOOO moist! We loved it! It honestly tasted as good as it looked! And the frosting was perfect too! DELICIOUS!

Menu: Nov 16-22

Here is my menu for this coming week. I'm trying to get back into my organized routine.

Monday - Potato Soup

Tuesday - Pork Cantoneese

Wednesday - Chicken Alfredo

Thursday - Leftovers

Friday - Eat out

Saturday - Out of town

Sunday - at the Johnson's house

Okay...that was easy since it was only three days...we have a busy weekend ahead of us!

Halloween Cupcakes

These were so much fun to make. PS. the web is edible...the spiders were just cutesy decoration!

INGREDIENTS:

1 box German Chocolate cake mix, prepared as directed on box
1 tub Dark Chocolate Fudge frosting
2 cups white chocolate chips

DIRECTIONS:

1. To Make the Cupcakes: Place 24 paper liners in muffin pans, then fill each liner two-thirds full with prepared German Chocolate Cake mix . Bake at 350°F for 15 to 20 minutes, then set aside until cool.
2. Transfer a container of Dark Chocolate Fudge frosting into a bowl, microwave for 10 seconds, and stir; repeat until thin enough to pour. Dip cupcake upside down into frosting, submerging the top but not touching liner to frosting. Let excess drip off before turning upright. Continue until all cupcakes are glazed.
3. To Make the Web Topper: Microwave white-chocolate chips in a bowl for 30 seconds and stir. Continue to microwave in 20-second intervals until almost melted. Stir again until chocolate is completely melted. Pour inside a freezer bag with one tip snipped off to create a piping sleeve. (I used a decorators bag with a #3 tip)
4. Line a cookie sheet with parchment paper. Slide spiderweb template underneath paper. To make each web, use piping sleeve to trace white chocolate along design, making sure to connect all lines. Repeat process until you've created 24 toppers. Chill them in refrigerator for 10 minutes. Then, using a spatula, remove webs carefully from parchment and position one on each cupcake.