"W" is for Wiggly Watermelon

Does this look like real watermelon to you? My kids were fooled at a distance and upon investigation were delighted to munch on this fun treat!

The weather is getting warmer and gorgeous watermelons were on sale last week! So, I decided to do double duty--cut out and eat the melon then use the rind for this fun and refreshing treat! You can use sugar-free jello to make it healthier. I'm planning on taking this to summer parties so I can enjoy a fun dessert without the guilt.:)

Wiggly Watermelon
Ingredients:
Watermelon rind

4 large boxes red jell-o (6 oz., we used cherry)

5 cups water (DO NOT follow the water instructions on the jell-o box, your "watermelon" will not hold its shape)
1/4 c. mini chocolate chips

note: this recipe is for ONE half of a large watermelon. If you want to use both halves, double the jell-o and water.

Directions:
Cut melon in half and scoop out fruit with a melon baller or spoon. Make sure to get all the way down to the green rind. Stand the melon on its end. You may have to shave a little bit off the bottom to get it to stand upright, just don't cut all the way through and make a hole in the rind.:)

Boil water, add jello, and mix well. Pour into prepared melon rind.

Place in the refrigerator. When mixture is firm but not completely set, push mini-chocolate chips into the jell-o with a chopstick. Let set completely in the fridge.

When ready to serve, slice with a sharp knife and enjoy!

Corn on the Cob Cupcakes

I've been wanting to try these for awhile, I saw them in my favorite cupcake book "Hello, Cupcake!" I whipped these up yesterday for a picnic, here's how they turned out:

Ingredients:

Cupcakes, any flavor
white or yellow icing

various colors of Jelly Belly candies (I used Buttered Popcorn, Lemon, and Banana)
White and Black colored sugar (optional)

several yellow Starburst Candies

Corn on the cop picks (optional)

Directions:

Frost two or three cupcakes together so they look like a giant corncob (use plenty of icing and make sure it's pretty thick to fill in the cracks). Place rows of Jelly Belly candies across the cupcakes to make the kernels. Sprinkle with white & black colored sugar for the "salt & pepper". Melt Starburst Candy for a few seconds until it is softened and place it on top as the "butter." Add corn picks on the side and serve 'em up!

Note: I didn't have any starburst candy on hand, so I used two yellow candy melts to make the "butter". One I cut into a square shape and the other I melted and spread out to make the melted part of the butter.

Cupcake Pops

Oh, how I love that Bakerella! I finally decided to give her cupcake pops a try for the 4th of July. They were super-fun to make! I was going to post the recipe, but I figured I'd send you to her blog, you can get it here. I used some heart-shaped red hots for the "cherries" and they turned out pretty cute for my first try!

As far as presentation, I recommend cheap plastic glasses (you can get them at the dollar store, 4 for $1). Some I filled with red/white/blue candy corn and patriotic tootsie rolls.

BUT, you know what I decided was even better and cheaper to put in the base of your glasses? Rice Krispy Treats! I put the hot rice krispy treats right in the glasses and put some sprinkles on top. A Double Treat!

Here they are in their glory. Thanks, Bakerella for the great recipe!:)

"P" is for Pop Rocks Cupcakes

Oh my goodness, I just found these on Noble Pig's blog and had to share. You can get her recipe with a ton of great photos and tips here. I've never thought of putting Pop Rocks on cupcakes before but it's a fabulous idea! I'm going to have to whip up a batch with the kiddos tomorrow! What a great way to celebrate the 4th of July. Happy Birthday, America! Thanks, Noble Pig!
In fact, Pop Rocks on cupcakes are a great way to celebrate any birthday....the kids will love 'em!
Pop Rocks Cupcakes
adapted from Patrick Decker

2-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1-1/2 sticks unsalted butter
1-1/4 cups sugar
8 egg yolks
2 teaspoons vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees.

Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes.

Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients.

Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour.

Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in. Gently fold in the sprinkles.

Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake.

Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick.

Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries.
Sprinkle each cupcake GENEROUSLY with POP ROCKS. Or serve each cupcake with it's very own pack of POP ROCKS which is what I would do!

Have fun with these, they seem to provoke a good time.

Chocolate Chip Ice Cream Bowls

What do you do with a crowd of hungry kiddos in the summer? Serve ice cream, of course! What do you do if you don't want to do dishes or waste paper bowls? Serve it in a chocolate chip cookie bowl, of course! This great recipe is from Family Fun and is perfect for an outdoor summertime treat. These are super easy to make so make a whole bunch ahead of time, grab some ice cream and spray whipped cream, and you have an unforgettable yummy dessert!!

Ice Cream Cookie Cups

Ingredients
1/4 c. shortening

1/4 c. butter, softened

2/3 c. white sugar

1 egg

1/2 tsp. vanilla extract

1/2 tsp. salt

1/4 tsp. baking powder

1 1/2 c. flour

1/4 c. miniature chocolate chips

Beat shortening, butter, and sugar in a large bowl. Add egg and vanilla. Add baking powder, salt, and flour. Stir in chocolate chips. Divide dough in half, shape each half into a flat disk and wrap in plastic. Chill the dough at least 2 hrs in the fridge. Heat oven to 375 degrees. Turn two 12-cup muffin tins bottom side up and cover 10 of the cups with aluminum foil (5 on each pan--leave every other cup empty so there's some space between them). Spray the foil with nonstick spray.

Unwrap 1 disk of dough, place it between 2 sheets of wax paper and roll it out to 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, re-rolling and reusing any scraps. Bake the cookie cups for 10-12 minutes or until light brown. Let the cool for 10 minutes then remove the foil and cookies from muffin pan. Peel off foil and let cups cool completely. Fill with ice cream or your favorite dessert and enjoy!

Patriotic Ice Cubes

Need to make a splash this Memorial Day? Simply freeze some red Gatorade (or Koolaid) and some blue Gatorade in ice cube trays. Pop out and serve with lemon-lime soda and you have a drink everyone will salute for!

Independence Bread

(click image to enlarge)

Memorial Day is coming up and I found a couple fun patriotic things to make. Let the kids help deocrate the "Declaration of Independence" bread and talk to them about all the men and women who thought freedom was so important that they were willing do die so we could be free. I am certainly grateful and especially for the family member we have overseas right now. We love you!