Recipe: Turkey Cupcakes; Saturday, November 1, 2008

Hey Young Chefs!

It’s been a while since I’ve blogged. A couple of weekends ago, my cousins spent the night and we made Turkey cupcakes. They were so cute! Here is the recipe!

Turkey Cupcakes
Ingredients:
Cake mix
Candy corn
Chocolate chips
Chocolate frosting
White frosting
Twizzler

Directions:
Make cupcakes according to package instructions. Frost the cupcakes with chocolate frosting. Line two rows of candy corns to create the turkey’s feathers. Cut 2/3 of the Nutter Butter cookie. Use the larger part of the cookie for the turkey’s head and body. The remaining 1/3 will be a wing. Cut another Nutter Butter cookie to create a second wing. Insert the head/body and the wings into the cupcake. Using the white frosting, attach to the head – chocolate chips for eyes, a candy corn for a beak, and a small piece of Twizzler for the turkey’s wattle. Now you have a cute Thanksgiving turkey! Gobble, gobble!

Note from Mom: If your children are allergic to peanuts, you may also use Pepperidge Farm Milano cookies to make the turkey head and wings.

Remember, cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Chocolate Chimp Banana Bars – Saturday, September 27, 2008

Hey Young Chefs!

Ready for some dessert?! You’ll love my chocolate chimp banana bars. They’re ooey, gooey and yummy in your tummy. Your friends will go ape over this recipe!

Here I am spreading the batter in the baking pan. It looks good already!

Chocolate Chimp Banana Bars
Ingredients:
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter or margarine (about 8 tbsp.)
2/3 c. dark brown sugar
1 tsp. vanilla extract
1 egg
3 super ripe bananas, mashed
1 heaping c. dark chocolate chips

Directions:
Stir together dry ingredients, except brown sugar. In separate bowl, cream butter and brown sugar until fluffy. Beat in egg and vanilla. Blend in banana. Pour wet mixture into flour. Mix thoroughly, until creamy. Stir in chocolate chimps (oooooh, oooooh, oooooh, eeeeee, eeeeee, eeeeee). Okay, I mean chocolate chips. Spread batter in 10 1/2 X 15 1/2″ greased & floured baking pan. Bake at 350 degrees for 20 minutes or until golden brown and inserted toothpick comes out clean. Cool for 15 minutes. Cut into bars and serve.

Now monkey around in the kitchen and go bananas! Ooooh, ooooh, ooooh, ooooh!

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Devil’s Food Monster Muffins – Monday, September 22, 2008

Hey Young Chefs!

Tonight for dessert, I made Devil’s Food Monster Muffins. These muffins are so yum! yum!, super simple to make, and low-fat too!

Here I am, licking the bowl. It’s safe because there are no raw eggs in the mix.

Devil’s Food Monster Muffins
Ingredients:
1 box super-moist devil’s food cake mix
1 15 oz. can pure pumpkin

Directions:
Preheat oven to 400 degrees. Mix pumpkin and cake mix until fluffy. Spoon into muffin pan.

Batter will rise, creating mega muffin tops. Bake 20 minutes. Makes 12 monster muffins.

Mmmm. Mmmm. Delish!

Remember, cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana