Movie Party ~ Favors

I am getting ready for my son's 9th birthday party next Saturday night ... the theme is movie night!  We are going to watch a new DVD, serve lots of popcorn and candy and order pizza!  What  kiddo could resist coming over to wish my son a happy birthday!  I will definitely post photos of the party as we set up and celebrate but for now, here is our finished party favors.  Pretty simple, paper popcorn bags from Sam's Club (I bought a box of 1000 a few years ago and have more than 3/4 of the box left!) filled with a movie theater sized box of candy and a wrapped bag of microwaved popcorn.  I attached a label and some ribbon and voila... instant movie snacks to go!   My son is dying to get into the bag he reserved, with the Runts of course, he even suggested that we give them out at the beginning of the party!  I told him that they were the favors to go and that I would have PLENTY of snacks to enjoy throughout the evening!
Thanks for popping by ;)
(Hi Audrey!)

Bargain Find of the Day

Rachel's Bargain Find of the Day : I was in Walmart and used my $2.00 off Benadryl topical coupon and got this for ONLY $.28 !!!! Perfect for summer bug bites, and it is small enough to fit in your purse or pool bag!

While I was browsing around I also found Nexcare bandages were on sale for $1.00 and I had a ton of $.50 off coupons... another great deal on the perfect first aid supply for the summer!  I just bought a few boxes of bandages so I didn't purchase any.  I am not a big fan of buying things I don't need nor have storage for just because it's cheap.  Now FREE, is another story ;) 

Have a great day!
Rachel

Baking Basket and Vanilla Cupcakes!

I think it has been pretty obvious lately that I have been on a quest for the perfect cupcake recipe.  I think I made 4 different varieties in the past 2 weeks!  And some of them I have made twice.

I purchased a dollar basket from Goodwill and gathered all my jars and supplies!  I filled my vintage jars with brown sugar, powdered sugar, baking soda and Wilton icing tips.  I also put my extracts, cupcake liners and baking powder in there as well.  I figured it was easier to have them all handy and in one spot since I was baking like a madwoman lately! 

I used the Magnolia Vanilla Cupcake recipe found here :

http://www.foodnetwork.com/recipes/saras-secrets/magnolias-vanilla-cupcake-recipe/index.html

 Ingredients

Cupcakes:

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

Vanilla Buttercream Icing:

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Cupcake Directions:

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

 Icing Directions :

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes

And I made cute little Graduation pics for the cupcakes I made for my son's Pre-K party!

Free Printables Here :

http://printablepartykits.com/graduation-cupcake-toppers/

Enjoy the yum yums!!!
~Rachel

Nom nom recipe cards and PIZZA DIP!

I am sure I am not the only one that prints out delicious recipes, uses them once and looses it!  Don't you hate looking for it in your black hole of loose recipe printouts, I know I do!   I have been collecting, swapping and making 6x6 recipe cards for about 4 years now.  They are truly my favorite way to organize my favorite recipes.  And it makes them all a little bit more special to hand down to my kids when that time comes.

Baked Onion Dip

(I can't lie, I have not made this one yet but it is on the menu for my next Girl's Night Out Craft Night at my friends house!) 

Alfredo Sauce

I make this one special for my Nephew when he and his girlfriend come over for family game night... goes great with my Parmesan Panko Crusted Chicken Cutlets! 

Pizza Dip

So yummy, I thought I would show you the pipping hot bowl of it I made for Memorial Day at my friends house!  I highly highly recommend this phenomenal dip!  I did add another layer of pepperoni between the seasoned cream cheese layer and the sauce.

NoM nOm !!!

Bon Appetite!!!

~Rachel

Memorial Day Vanilla Cupcakes

Happy Memorial Day everyone!  Let's not forget that today is not just about BBQ's, pools and cupcakes but remembering our Veteran's biggest sacrifices! 

We are heading to our friends pool for some BBQ and fun!  Along with Broccoli Slaw and Pizza Dip... I am bringing these ....

I got the recipe here ...

http://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/ 

Recipe

Ingredients :

1½ cups all-purpose flour

1 cup granulated sugar

1½ teaspoons baking powder

½ teaspoon table salt

8 tablespoons unsalted butter (1 stick), room temperature

½ cup sour cream

1 large egg , room temperature

2 large egg yolks , room temperature

1½ teaspoons vanilla extract

Directions :

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Vanilla Buttercream Frosting Recipe :

Yield: Enough to frost 12 cupcakes

1 cup (8 ounces) unsalted butter, at room temperature

2½ cups powdered sugar

1 tablespoon vanilla extract

(I added a little bit of whole milk to thin it our a bit)

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

(Cupcake recipe adapted from Cook’s Illustrated; Frosting recipe is a Brown Eyed Baker original)

And the free printable for the

Memorial Day graphics from here :

 http://www.thetomkatstudio.com/free-printables-have-a-wonderful-memorial-day-weekend/ 

Have a great day whether you enjoy the beach or the pool or just watching a DVD marathon with your family in your living room... have a spectacular day!!!

Hugs

~Rachel

Andes Chocolate Mint Cupcakes

Andes Chocolate Mint Cupcakes

Ingredients :

 •1 1/2 sticks unsalted butter, room temp.

•1 C sugar

•3 large eggs

•1 t vanilla extract

•1 t peppermint extract

• 1 3/4 C all-purpose flour

•3/4 C unsweetened cocoa powder

•1/2 t baking soda

•1/4 t salt

•1/2 C milk

•1/2 C Andes Creme de Menth chips

Directions :

Mix butter in the mixer and add sugar and then the eggs and extracts.  Then add flour, cocoa powder, salt,  and baking soda.  Mix in your stand mixer until well blended and then add milk.  Stir in Andes chips.

Bake at 350 degrees for about 20 minutes.  Test with a toothpick to make sure it has baked long enough. 

Milk Chocolate Mint Buttercream Frosting

2 3/4 cups confectioners' sugar

3 tablespoons unsweetened cocoa powder

6 tablespoons butter

5 tablespoons whole milk

1 teaspoon vanilla extract

1 teaspoon peppermint extract

Bon appetite!
Rachel

Red Lobster Cheddar Bay Biscuit Recipe - so scrumptious!

Red Lobster Biscuits recipe:

2 cups Bisquick biscuit mix

2/3 cup milk

1/2 cup cheddar cheese (shredded)

1/4 cup butter (melted)

1/4 teaspoon garlic powder

1/4 teaspoon dried parsley

Then....Preheat oven to 450 degree.

Mix biscuit mix, milk, and cheddar cheese until soft

dough forms; beat vigorously for 30 seconds.

Drop dough by spoonfuls onto ungreased cookie sheet.

Bake for 8-10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley;

brush generously over warm biscuits before removing
from cookie sheet. Serve warm. Make 10-12 biscuits.

******************

So easy and such a crowd pleaser!

I made a pretty little 6x6 recipe card to go witn the rest of my Mom- Tested, Tried and True recipes!

Thanks for stopping by!

Rachel