Working Mom to Homemaker

Embracing The Change

Cheeseburger Cake

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Jared’s Birthday is on the 4th of July, but I never wanted to do the typical, Red, White and Blue with fireworks theme. For his 2nd Birthday I had a hard time thinking of a theme, and then one day at work, it hit me. A Cookout theme! We would be cooking burgers, hot dogs and brats on our grill for food at his party, so why not make it a whole theme?

I had the idea to make a cheeseburger cake. Pinterest wasn’t around then and if it was, it was way too new and I had no idea what it was. I Google Image searched all kinds of cheeseburger cakes until I was able to piece together ideas for exactly what I was looking for. I enlisted my mom’s help, and even though we aren’t professionals and it was our first go at it, I’m still happy with the results to this day.

First, we bought a box of vanilla cake mix and a box of brownie mix.

Then we used 3 round cake pans. 2 of them were for the cake batter and 1 one was for the brownie batter.

Once everything was baked according to the box directions, we leveled off one of the vanilla cakes and used it as the bottom bun. The brownie didn’t make that dome shape that cakes make, so we didn’t have to do anything but place it on top of the bottom bun. The 2nd cake we left the dome and used it as the top bun.

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Next up was the icing. We used a mix of chocolate and vanilla icing to make the bun color. Then we used food coloring and made green icing for the lettuce, yellow for cheese and mustard, red for ketchup and a little bit of white for the seeds on top of the bun.

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Ta-Da! It’s no professional cake, and I’m sure if we were experts and knew anything about fondant, this could look truly amazing, but for the average everyday person with minimal skills, this was fairly easy and turned out great!

January 24, 2013 Posted by | Desserts & Treats | Leave a comment

Chocolate Chip Cookie, Reeces Cup, Brownie Squares

I had my son help with this dessert. It was VERY simple! I didn’t have a square muffin tin at the time, so I used a regular one. But if you have a square one, those are much better and I have one now!

 

 

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(I do not have an actual link to Pinterest for this, as the instructions were written with the picture)

1 pkg of break apart refrigerated cookie dough

12 Reeses Peanut Butter Cups regular size

1 box of prepared brownie mix

 

1. Preheat oven to 350

2. Smoosh 1 square of break-apart refrigerated cookie dough into the bottom of each well.

3. Place Reese cup upside down on top of cookie dough (or an Oreo!).

4. Top with prepared box brownie mix, filling 3/4 full.

5. Bake for 18 minutes! HEAVEN.

December 2, 2012 Posted by | Desserts & Treats | Leave a comment

Eggs & Bacon

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Actual Pinterest Link

White chocolate chips, melted

Yellow M&M’s

Thin Pretzel Sticks

 

1. Melt the white chocolate

2. Cover a cookie sheet with wax paper and blob a quarter sized amount of white chocolate onto the wax paper

3. place 1 m&m on the chocolate blob

4. Break the pretzel stick in half and place the 2 pieces next to the m&m (When I made these, I used 2 whole pretzels. Not recommended)

5. Let chill in the fridge for 25 – 30 minutes to harden chocolate.

 

December 2, 2012 Posted by | Desserts & Treats | Leave a comment

PUMPKIN PIE

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Yield: 6-8 servings
PREP: 15 minutes
COOK: 1 hour

TIP: DO NOT FREEZE

 

¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15oz) Libby’s pumpkin
1 can (12 fl oz) evaporated milk
1 unbaked 9-inch pie shell
Whipped cream (optional)

 

1. Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
2. Beat eggs in large bowl.
3. Stir in pumpkin and sugar-spice mixture into large bowl with eggs. Gradually stir in evaporated milk.
4. Pour into pie shell.
5. Bake at 425`F for 15 mins.
6. Reduce temp to 350`F and bake for 40-50 mins or until a knife inserted in center comes out clean.
7. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

December 2, 2012 Posted by | Desserts & Treats | Leave a comment

PEANUT BUTTER BALLS

This recipe is a sacred one for me. I have no idea where my mom got this recipe from, but she has been making these EVERY year for Christmas since I was a little bitty kid. I’ve tasted variations of these before, and I just don’t like the other kind as much as these. A Christmas without these peanut butter balls in our house, just wouldn’t be Christmas. Simple as that. These are also a good to freeze in zip lock bags so you can enjoy them through-out the year instead of only on Christmas. 🙂

 

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Yield: 15+ servings
PREP: 30 minutes

 

1 stick margarine
2 cups peanut butter
1 lb powdered sugar
3 cups Rice Krispies
2 16oz Hershey Baking bars (3 bags choc. chips)
½ bar parafine

 

1. Mix together Margarine, peanut butter, powdered sugar and Rice Krispies. Form into balls. Set in freezer for at least 1 hour
2. Heat chocolate and parafine in a double broiler. Stir until all melted. Dip balls into chocolate. Place on waxed paper or cookie sheet to cool. Store in air tight container or refrigerator when chocolate has hardened.

December 2, 2012 Posted by | Desserts & Treats | Leave a comment

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