Tag Archive | frosting

A cupcake and casino weekend

Hey there and happy Saturday to you! How is your weekend?  Between Brandon’s birthday celebrations and preparing for my parents arrival, it has been a busy but fun weekend around here.
Last night, a group of about 16 of us went to Ribs and Rumps (cute name for a barbeque restaurant, I think!) for Brandon’s birthday dinner. It was a great night full of laughs and great food. Check out my meal..I swear it could have fed a family of 3 with just the meat alone!


I’ve never been the biggest “ribs” fan, but since it was the restaurant specialty, I decided was convinced to try a combination plate of both ribs and chicken. They ended up being delicious, so I’m glad I did, but it was so much food. I am thinking we may take my parents there to try it out while they’re here since my Mom loves barbeque ribs, plus I think she’ll get a kick out of the name and the portion sizes, too.
If you’re reading and you’re from Australia, have you eaten here?

Anyway, most of us went into town after dinner to have drinks, hang-out, and “play the pokies”. This is what they call the slot machines in Australia, which I think is too cute. It sounds much more fun than “playing the slots!” One of my girlfriends won $40, and I was envious! It was a really great celebration for Brandon.
Surprise birthday dessert
Big Winner of the night!
Love these girls, such a fun night!
With the birthday boy  : – )

Speaking of celebrating for Brandon…we’ve still been celebrating nightly because the Cookies and Cream Cupcakes I made on his birthday seem to be never-ending! I guess that’s the problem with making a batch of 12 cupcakes for two people; we have to eat them all! Not that I mind, these are too good to pass up.  I found this recipe over  a year ago on one of my favorite food blogs, How Sweet It Is,  and I’ve been making them ever since. However, to make these more birthday-ish, I adapted this batch to include a very special Australian ingredient:

Basically, these are cake-batter tasting Oreos and they are out-of-this-world good! Mark my words, I will be shipping these home to America when we move back…100%, absolutely shipping them back.

Cookies ‘n Cream Cupcakes with Vanilla Buttercream Frosting
Cupcakes and frosting adapted from How Sweet It Is
makes 12 cupcakes
1/2 cup butter (1 stick)
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour (I used white flour)
1 teaspoon baking powder
1/2 cup milk ( I used skim)
12 crushed 100s and 1000s Oreos (Or any type of Oreo-like cookie would work)

1) First, preheat your oven to 350 degrees Fahrenheit (or 176.6 degrees Celsius),and crush your oreo/oreo-like cookies in a Ziploc bag, and set aside. Now line your muffin tins with liners. (This really helps come clean-up time and makes the cupcakes extra festive. I chose blue polka-dotted liners that my friend Sarah sent me. I adore them. Thanks again, Sar!)
2) Next, cream the butter, sugar, and eggs together in a medium-sized mixing bowl until fluffy, then add the vanilla.

3) Next, combine the dry ingredients in another  mixing bowl and stir. Then add half of the dry ingredients to the wet ingredients, mixing them until combined. Then add the milk.
4) Now add the remaining dry ingredients and mix until combined.

5) Once mixed, add your crushed Oreos to the batter and stir them in with a large spoon or spatula.
Pour the batter into your tins evenly, and you’re good to go. Just make sure you save yourself a taste, you know, just to make sure it’s as delicious as it looks!
6) Bake for 18-22 minutes, or until golden on the top. Let them cool, and while they cool, you can make the frosting.

Vanilla Buttercream Frosting (You’ll likely have extra, this makes a lot of frosting!)
2 sticks of butter, softened
1 1/2 – 2 lbs powdered sugar (called sugar icing in Australia)
1 teaspoon vanilla
1-2 tablespoons sweetened condensed milk ( I used low-fat)

Soften the butter and mix the butter and powdered sugar together, just gradually adding the powdered sugar to the mix slowly, a bit at a time. Add the vanilla, and then mix in the condensed milk, adding more if needed to reach the consistency you want. (I ended up using 2 tablespoons).

To frost these, I put the frosting in a Ziploc bag, cut a small corner-edge off, and “piped” the frosting on the cupcakes the best that I could without an official piping bag. They weren’t perfect but I think Brandon loved them and that’s all that matters to me!
This is how I presented them, which wasn’t exactly how I envisioned it, but these blue “27” candles were the only candles I could find. At least they were blue and not pink, which is what I almost resorted to buying!

If you try these, I hope you enjoy them!

What’s your favorite  Oreo, and what’s your favorite birthday dessert? Cupcakes? Ice-cream? Cake? Please share!

Me? I’m a Double-Stuf Oreo and an ice-cream cake kind-of-girl : – )


Sugar Cookie Central

It feels like Christmas (it’s as cold, if not colder than December), looks like Christmas (due to the piles upon piles of snow), and smells like Christmas (a result of the aroma of cookies baking!) But it’s not Christmas…it’s Valentines Day! The perfect excuse to make tasty treats if you ask me. When I found out I was responsible for the dessert component of tonight’s dinner, I was
PUMPED! I knew I wanted to make something that I could incorporate pink( my favorite color), red, and white into…so frosting came to mind. My favorite thing to frost is sugar cookies! Plus, my Mom has one of the easiest, tastiest, and somewhat healthiest sugar cookie dough recipes that I’ve ever seen. I say healthiest because this recipe only calls for one stick of butter. Most sugar cookie recipes call for two. If you don’t believe me, look online!

I firmly believe a recipe is a good recipe if you reuse it over and over again. This recipe descended from Grammie Rowden’s cookbook and we still have her original recipe card. It’s that good! Although I’m fully aware sugar cookies can be a tedious task, I was prepared. I made the dough yesterday afternoon, let it chill overnight, and baked the cookies after work today.

chillin' dough

 I made the frosting as they cooled, and split it up into 3 separate batches for 3 different colors.

frosting assembly line

Grammie Rowden’s Sugar Cookies 
1 stick butter, melted
1 cup sugar
2 eggs
2 T milk (I used skim)
1 tsp. vanilla
1 tsp. baking soda
2 tsp. cream of tarter
1/2 tsp. salt
2 ½ cups flour ( I used white)


1) Preheat the oven to 375 degrees. Place butter and sugar in the bowl, and beat until combined. Add the eggs, vanilla, and milk and beat to combine.


2) Sift together flour, baking powder, cream of tarter and salt, and add to liquids. Mix all together.

all together

3) Wrap dough in wax paper and chill for approximately 2 hours (or length desired).

chillin' dough

4) Sprinkle a work surface ( I put wax paper down) and rolling pin with flour and roll out dough to 1/4-inch thick. Move dough frequently to prevent it from sticking and add more flour to the work surface and rolling pin as needed. Using a heart-shaped cookie cutter, (or a paper cookie cutter like me!),cut hearts, re-rolling dough as needed. Place at least 1 inch apart on parchment-lined baking sheets, and bake until cookies are set but not brown, about 8-10 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.

ohhh my cookie cutter

into the oven

2 sticks butter, softened
1 1/2 – 2 lbs powdered sugar
1 teaspoon vanilla
2 tablespoons sweetened condensed milk ( I used low-fat)

Mix butter and powdered sugar together, adding sugar gradually to the mix. Add vanilla. Mix in milk, adding more if needed. Continue to add milk and sugar until it reaches the desired consistency. Add food coloring if desired!

pretty, huh?

love themed!

the whole batch

I’m off to lick the spatulas! Don’t be jealous!

What did you make for Valentine’s Day?