Sweet Things

I know these cupcakes don't look much like Christmas cupcakes, but they were good! I used Duncan Hines Devil's Food chocolate cake mix. Preheat your oven to 350. Then mix 3 eggs a cup of milk or water and 1/3 cup of vegetable oil. Then mix it together. These are some cool shots my brother took of it mixing. Then scoop the batter into your muffin tins. The box says it will make 24 cupcakes, but I usually end up with only 18 or so. Bake them for 20-22 minutes. Cupcakes cool fast so let them sit out for 5-10 minutes, or put them in the freezer for 2-3 minutes. To ice them, I used Betty Crocker's Cupcake Icing. I used the same kind I used here  . I played around with the tips and iced them using the chocolate flavor and the pink colored kind. I sprinkled red sprinkles on them too. These could also be used as Valentines Day cupcakes too!! More Christmas posts coming soon!                     

                                               Happy Thanksgiving! Today I made two pumpkin pies and green bean casserole for Thanksgiving dinner.  For the pumpkin pies, I used the pumpkin pie mix that I used in my other post last month: http://thejuniorbaker12.blogspot.com/2016/10/pumpkin-pie_19.html . One of these cans makes one 9" pumpkin pie I made two pies, so I needed two cans. You will also need per one can of mix one 9" pie shell, 2 eggs, and 5 fl. oz. of evaporated milk, or 2/3 cup of evaporated milk. Mix it together and pour into the pie shell. I used Keebler's Ready Crust Graham pie shell. Before I start mixing ingredients, I always preheat the oven first. For this recipe preheat your oven to 425. One you put the pies in the oven, bake at 425 for 15 minutes then reduce the temperature to 350, then bake for 50-60 minutes, or until a tester comes out clean. The recipe for the green bean casserole is on the back of the French

   I made homemade chocolate chip muffins using one of the recipes I found on http://allrecipes.com/ The ingredients are:  - 4 cups of flour  - 1 cup of white sugar  - 6 tsp. of baking powder  - 1 tsp. salt  - 1 1/2 cups of chocolate chips  - 1 1/2 cups of milk (if you have an allergy, you could probably use water)  - 2 eggs  - 2/3 cup of vegetable oil I  doubled the recipe to make 24 muffins, but if you only want 12, cut the recipe in half. First, preheat your oven to 400 degrees. In a larger bowl, mix together the dry ingredients and the chocolate chips. Now this kind of looks like the chocolate chip muffin mix you would buy at the store.  Next, in a smaller bowl, beat together the milk, eggs, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until well moistened (the recipe says it will be lumpy).  Spoon into 24 baking cups, or if you cut it in half, 12 baking cups. Bake at 400 degrees for 20-25 minutes. Cool on a cooli

 I made chocolate cupcakes using Duncan Hines Devil's Food Chocolate Cake mix, and iced them with Duncan Hines creamy Classic Vanilla Icing. I followed the instructions on the box and added an extra egg, and made 24 cupcakes. I baked them for 20-25 minutes at 350 degrees and let them cool for 10-15 minutes. For icing them, I used a spatula and put some icing onto the cupcake, then spread it using the spatula. I added gold sprinkles I found at the grocery store and sprinkled those on as well. I used the wine glass display that I used in my other post  http://theyoungbaker12.blogspot.com/2016/10/chocolate-cupcakes.html and used that to display the cupcakes on a square turquoise plate.                                                              ~ The Young Baker