Chocolate Peanut Butter Butterfinger Blondies

So, I know that the title of this post suggests that I just tossed everything in my kitchen into a dessert. That assumption isn't too far off, honestly.

I was making desserts for Friendsgiving - including this delicious pie - and decided to get creative. I started with this basic recipe from Serious Eats and modified it to suit what I had available. Feel free to do the same.

Chocolate Peanut Butter Butterfinger Blondies
inspired by Serious Eats

Cooking spray
8 tablespoons unsalted butter
1 cup light brown sugar, packed
3/4 tsp. salt
3/4 cup peanut butter
1 egg
2 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp. baking soda
8 miniature chocolate bars, chopped (I used Hershey's Special Dark)
8 miniature Butterfinger bars, crushed


Preheat oven to 375. Line an 8x8 pan with parchment paper, allowing ends to hang over sides. Lightly spray with cooking spray.

Microwave butter in large bowl on low power in 30 second intervals until it's just starting to melt. Stir in brown sugar and salt until combined. Stir in peanut butter, then egg and vanilla. Add flour and baking soda, and stir until combined. Stir in chocolate bars.

Spread into pan and smooth top. Sprinkle with crushed Butterfingers, creating an even layer across the top of the batter.

Bake until golden and just set, approximately 25 minutes. Let cool in pan for an hour. Lift blondies out of pan and slice.

Makes 16.

Here's a not-so-great photo of the blondies.

Oh, and here's that pie I mentioned, for good measure.

This post is part of the Hey Love Designs Monthly Pinterest Challenge. I had both of these recipes on my Pinterest boards (here and here) just waiting to be tried. Here's hoping that this challenge will inspire me to try some new things and post on this blog more regularly!

I do have a few recipes saved up for the holidays, so I'll try to get those up soon too.

Whiskey Beeramisu (aka Irish Tiramisu)

Last year, I wanted to make Beeramisu for St. Patrick's Day. However, things did not quite work out as planned.

Due to some negligent shopping on my part, I ended up with a new variation. I couldn't find any ladyfingers (although now I see them at the same grocery store constantly), so I used Madeleines. (I picked up a 10 oz. package from Entenmann's.)  I thought I had Bailey's Irish Cream at home, so I didn't buy any. I had none, so I used what I did have on hand - Jameson Irish Whiskey.

It actually turned out to be pretty tasty, although I'm not sure what to call it. Whiskey Beeramisu? Irish Tiramisu? You be the judge. (You should also be the judge of how much whiskey you want to use. I didn't do a 1:1 substitution as I was afraid it would be overpowering. However, I could have probably added more.)

And, of course, I forgot to take a photo of the finished product. All in all, not exactly my finest moment as a blogger.

In any event, here's the recipe.


Whiskey Beeramisu (aka Irish Tiramisu)
adapted from Serious Eats


1 pound mascarpone, softened
3/4 cup sugar
3/4 cup heavy whipping cream
6 tbsp. (or more) Jameson Irish Whiskey
8 oz. Guinness
14 Madeleines, sliced lengthwise if they are very thick (approximately)
Good quality chocolate (for shaving)


Combine mascarpone and sugar in medium bowl. Stir vigorously until sugar is dissolved; set aside.

In stand mixer, combine whipping cream and 2 tablespoons whiskey. Whip on high until stiff peaks form, approximately 2-3 minutes. Gently fold whipped cream into mascarpone mixture.

Pour Guinness into a shallow bowl. One at a time, dip Madeleines into Guinness on each side and then place as described below. Don't soak them for long - count to one or two on each side. (If you use whole Madeleines rather than slicing them in half, make sure to soak them a little longer.)

Layer half the Madeleines in the bottom of an 8x8 or 9x9 dish, breaking into pieces as necessary. (Make sure that you layer them tightly - if necessary, use more than half of the Madeleines on this layer.) Drizzle 2 tablespoons of whiskey over layer. Spread a little less than half of the mascarpone mixture over Madeleines until covered.

Repeat with remaining Madeleines, whiskey, and mascarpone mixture. Grate a layer of chocolate shavings over the top.

Refrigerate for at least 12 hours or overnight before serving.

Chocolate Peppermint Rice Krispies Treats

Need a quick treat for the holidays? I whipped these up for a party this past weekend. It took me less than half an hour from start to finish - not too shabby.

What's so special about these, you might ask? The Rice Krispies are mixed with peppermint extract, and topped with lots of chocolate and crushed candy canes. It's simple, but quite tasty.

You can make these on the stove, but using the microwave speeds things up even more. Once they're made, just pop them in the freezer or fridge and they'll set up even faster.

Chocolate Peppermint Rice Krispies Treats
adapted from Our Best Bites

10 oz. mini marshmallows
2 tbsp. butter (plus extra to grease pan)
5 c. Rice Krispies
1 1/2 tsp. peppermint extract
1/2 c. semisweet chocolate chips
1/2 c. dark chocolate chips
1 tbsp. vegetable shortening
2-3 candy canes, crushed

Line a 13x9 pan with foil (nonstick if you have it) and grease the bottom and sides with butter.

Melt butter in large bowl in microwave. Add marshmallows and stir to coat. Melt in microwave in 30 second  intervals at 50% power. Stir between each interval. Continue until melted and smooth.

Remove from microwave and add peppermint extract. Stir to combine. Then, add Rice Krispies and mix until combined. Pour mixture into pan, and press flat with rubber spatula.

Place each type of chocolate chip in its own small bowl. Add 1/2 tbsp. of shortening to each bowl. Melt chocolate in the microwave, stirring after each 30 second interval (or follow instructions on package of chocolate chips).

Cover Rice Krispie treats with chocolate mixture. (I spread the semisweet first and drizzled the dark chocolate on top, but do whatever you like.) Sprinkle with candy canes. Let set (put in fridge to speed process if desired) and cut into squares to serve.

Martha Washington Balls (& yes, I am immature)

Today, I bring you another holiday candy recipe. These little morsels are known around my house as Martha Washington Balls. I don't know why they are called that... and Google was no help when I tried to figure it out. (I was also afraid of getting some NSFW results, but I was safe.)

Most of the recipes for Martha Washington Balls I found online involved coconut and pecans. My mom's version has neither of those things, but it does involve delicious peanut butter. I did find a few other people online making them with peanut butter, so who knows. It's a mystery...

Anyway, let's get to the yummy candy part. My recipe requires three things for the filling: powdered sugar, butter (softened), and peanut butter. Pull out your trusty mixer (a stand mixer if you have one) and combine these ingredients  until they look like this:

Now it's time to make the balls. Roll the mixture into small balls and place on a cookie sheet or other flat surface covered in wax paper. (Feel free to add extra peanut butter if you're having trouble getting the balls to hold their form.)

Once you've gone balls out to create an army of balls, pop 'em in the freezer:

Let these freeze for thirty minutes. In the meantime, melt some chocolate chips on the stove. How much you need will depend on how thick you coat the balls. You may need to melt more chocolate halfway through - if so, you can always pop the balls back in the freezer while you do that. (My foolproof method? Chocolate chips and shortening in the double boiler. Don't judge. I grew up on shortening.)

Remove from the stove and get ready for the messy part...

Once your balls are frozen (hehe), you'll dip them in the chocolate one at a time, and then place on wax paper to cool. You'll have to play around (with the balls) a bit to find a method that works for you - you can use a candy spoon, but I generally use a slotted spoon or fork/spoon combo as I dip and shake off the excess chocolate. It's okay if they aren't perfect - they'll be yummy!

(If you want to neaten them up a bit, use a toothpick to draw a line between the ball and the excess chocolate on the wax paper. When you remove the balls later, the excess chocolate will remain on the paper instead of attached to the ball.)

Let the chocolate harden for a while - eventually it will be hard enough for you to transfer to storage containers lined with wax paper, using wax paper to divide the layers as well. If the chocolate remains tacky, you can stick the sheet of covered balls in the freezer to speed the process along. (A word to the wise - if your house is really warm, the chocolate will take a while to set.) Store refrigerated and enjoy, or divide into treat bags to give to friends and family.

When you care, give the gift of balls.


Martha Washington Balls
(Adapted from nowhere - they're mine!)

1 cup powdered sugar
3 tbsp. butter, softened
1/2 cup peanut butter
Chocolate chips (I prefer dark, but follow your bliss)
Shortening

Combine powdered sugar, butter, and peanut butter in mixer.

Roll mixture into balls and place on wax paper lined cookie sheets. (Make sure these will fit in your freezer.) Add extra peanut butter as needed to help the balls keep their shape.

Freeze balls for at least thirty minutes.

In the meantime, melt chocolate chips on stove with shortening. Use 1 tbsp. shortening for each cup of chocolate chips you melt. Once chocolate is melted, let it cool slightly.

Remove balls from freezer and dip in chocolate. Place on wax paper to harden (or transfer to freezer to speed the process along). Once hardened, transfer to storage containers lined with wax paper. Enjoy!

Makes 2 dozen... or more... or less... depending on how big your balls are. (I couldn't resist.)

Coconut BonBons

I know... I've been away too long. As an apology, I will be sharing the holiday recipes that I make every single year. These are tried and true, and sure to win you a legion of fans every holiday season!

This time of year calls for candy. Lots of it. (You know you agree.) So, I have a few of my mom's candy recipes to share with you this month, starting with today's: Coconut BonBons! (Full recipe at the end of this post.)

Making candy can take a while, but there is a fair amount of inactive time if you're only making one type at a time. (I'm crazy and make at least two batches each of three varieties at once, which means that I spend the entire evening in Candy Town. You don't have to be crazy like me.)

So, let's start with the basics - the filling. Grab a box of powdered sugar, half a stick of butter (softened), some shredded coconut, and a dash of salt. Toss these into your mixer (or hand mix, although a stand mixer is ideal for this process). Once combined, add some vanilla and sweetened condensed milk. (If you want to cut down on calories, you can use low fat or fat free - the change in taste is not really noticeable.) Continue to mix until combined. You'll end up with a sticky mixture that looks kind of like this:

Then comes the messy part. Unlike some of the other candy I make, this mixture is a bit tougher to work with. You'll want to roll it into small balls - it may stick to your palms, so feel free to put some powdered sugar on your hands as needed. (You can also try using a cookie scoop.) Place the balls on a cookie sheet or other flat surface covered in wax paper. (I end up using every flat pan I own - again, you don't have to be crazy like me.)

Once you've created an army of coconut balls, place these babies in the freezer:

Let these freeze for an hour. In the meantime, melt some chocolate chips on the stove. How much you need will depend on how thick you coat the bonbons. You may need to melt more chocolate halfway through - if so, you can always pop the bonbons back in the freezer while you do that. (My foolproof method? Chocolate chips and shortening in the double boiler. Don't judge. I grew up on shortening.)

Remove from the stove and get ready for the next messy part...

Once your balls are frozen (hehe), you'll dip them in the chocolate one at a time, and then place on wax paper to cool. (You'll have to play around a bit to find a method that works for you - you can use a candy spoon, but I generally use a slotted spoon or fork/spoon combo as I dip and shake off the excess chocolate. You could also try toothpicks, but the candy might fall off while you're dipping it. It's all about trial and error. But don't worry - they're tasty enough that what they look like is almost a secondary concern.)

(If you want to neaten them up a bit, use a toothpick to draw a line between the bonbon and the excess chocolate on the wax paper. When you remove the bonbons later, the excess chocolate will remain on the paper instead of attached to the ball.)

Let the chocolate harden for a while - eventually it will be hard enough for you to transfer to storage containers lined with wax paper, using wax paper to divide the layers as well. If the chocolate remains tacky, you can stick the sheet of covered balls in the freezer to speed the process along. (A word to the wise - if your house is really warm, the chocolate will take a while to set. I once made the mistake of placing them on the counter near a heating vent. That also was a bad idea.) Store refrigerated and enjoy, or divide into treat bags to give to friends and family.


Coconut Bonbons
(Adapted from nowhere - they're mine!)

1 box (1 lb.) powdered sugar
1/2 stick butter, softened
8 oz. shredded coconut
Dash of salt
1/2 tsp. vanilla extract
1/2 can of sweetened condensed milk (each can is about 14 oz.)
Chocolate chips (I like dark chocolate, but to each her own)
Shortening

Combine powdered sugar, butter, coconut & salt in mixer. Once combined, add vanilla extract and sweetened condensed milk. Mix until combined.

Roll mixture into balls (or use cookie scoop to create balls) and place on wax paper lined cookie sheets. (Make sure these will fit in your freezer.) Freeze balls for at least one hour.

In the meantime, melt chocolate chips on stove with shortening. Use 1 tbsp. shortening for each cup of chocolate chips you melt. Once chocolate is melted, let it cool slightly.

Remove balls from freezer and dip in chocolate. Place on wax paper to harden (or transfer to freezer to speed the process along). Once hardened, transfer to storage containers lined with wax paper. Enjoy!

Makes 2 dozen... or more... or less... depending on how big your bonbons are.

Spotted Dog

Two posts in one week?  I know... it's madness!

Anyway, in addition to the green beer cupcakes I shared on Tuesday, I wanted to share another St. Patrick's Day recipe with you.  I made this one for my office's annual St. Patrick's Day breakfast, and it was a bit hit.

(It was on Thursday, but we wore green anyway.  I momentarily forgot it wasn't actually St. Patrick's Day on the way to work, and was very confused as to why I was the only person on the street observing the holiday.)

Today's recipe?  It's called Spotted Dog. It's sort of a cousin to traditional Irish soda bread.  It's a bit sweeter, and contains currants. It's also super easy to make!

So, if you're looking for a recipe to make tomorrow, you might want to give this one a try.


Spotted Dog
adapted from Serious Eats and Forgotten Skills of Cooking

3-1/2 c. all-purpose flour (I used unbleached)
1 tsp. baking soda
1 tsp. salt
2 tsp. sugar
1 c. currants
1 egg
1 tbsp. white vinegar
1-2/3 cup milk (approx.)



Preheat oven to 425 degrees.

In measuring cup, pour 1 tbsp. vinegar.  Pour in milk until total mixture is slightly less than 1-2/3 of a cup.  Let sit.

Sift flour and baking soda together in mixing bowl.  Add salt, sugar, and currants. Mix well, using hands.  Make well in center of bowl.

Break egg and add to vinegar/milk mixture.  Mix well.

Pour most of milk mixture into the well you made in the flour.  Using one hand, with your fingers stiff and open, mix in a circle.  You'll be pulling the flour from the edges of the bowl.  Add more milk if needed.  The dough should be soft, but not too wet or sticky.

Turn dough out onto floured work surface.  Roll the dough lightly a few times, then pat it into a 2-inch thick round.  Transfer to a baking sheet or pan dusted lightly with flour.  (I used a 9" round cake pan.)  Use a sharp knife to cut a deep X into the top of the bread, then poke each of the four triangles with the knife one time.

Put into oven and reduce heat to 400 degrees.  Bake for 35-40 minutes.  To tell if bread is done, tap the bottom - it should sound hollow.

Serve warm with butter, jam, cheese, or anything else your heart desires.



*I made a few modifications - for example, I never have buttermilk on hand, so I usually just make my own.  If you have buttermilk handy, you can substitute it for the vinegar/milk mixture.  You could also substitute raisins for the currants, but I think the currants are tastier.

Green Beer Cupcakes

Today, I have a recipe that's perfect for celebrating St. Patrick's Day this weekend... it incorporates beer, pretzels, chocolate, and the color green.  Can't go wrong with that combo!

Green Beer Cupcakes
adapted from Serious Eats & 
The Butch Bakery Cookbook

For the cupcakes (makes 12):

6 tbsp. unsalted butter
1/4 c. cocoa powder
1/4 c. plus 2 tbsp. dark stout (I used Duck-Rabbit Milk Stout)
1 large egg
1/4 c. light sour cream
1/2 c. plus 2 tbsp. all-purpose flour
1/2 c. plus 2 tbsp. sugar
1/2 tsp. baking soda
1/8 tsp. salt

Preheat oven to 350 and place liners in muffin pan.

Melt the butter in a small saucepan over low heat.  Remove from the heat.  Stir in cocoa powder until smooth, then add the stout.  Set aside to cool for approximately 10 minutes.

In a separate bowl, whisk eggs and sour cream.  Add cocoa mixture.  Once combined, slowly stir in the flour, sugar, baking soda, and salt.  Whisk until smooth.

Fill each prepared muffin cup about 2/3 full.  Bake for approximately 23 minutes, until toothpick inserted in center of cupcake comes out clean.  Cool in pan for 5-10 minutes, then allow to completely on a wire rack before frosting.

For the frosting:

4 tbsp. unsalted butter, softened
1-1/2 c. powdered sugar
1-1/2 tbsp. dark stout
1/8 tsp. vanilla extract
Pinch of salt
Green food coloring
Chocolate covered pretzels, crushed

Beat butter until fluffy, about 1 minute.  Add powdered sugar, stout, vanilla and salt.  Continue to beat for 2-3 minutes until smooth and creamy.  Add 24 drops of green food coloring and beat on medium until incorporated.

Spread frosting on cupcakes, top with crushed pretzels... and then enjoy!

Christmas candy cane cupcakes

I love the holidays.  After all, more parties means more reasons to bake.  For example, this past weekend I baked some candy cane cupcakes to take to a party. They were pretty darn tasty, if I do say so myself.  Want to make your own?  Well, luckily for you, that's the whole point of this blogging thing.  Read on for details...

For the cupcake itself, I kept it simple.  I used my favorite vanilla cupcake recipe (it may be familiar to you).  However, in keeping with the candy cane theme, I decided to take my inspiration from Bake It In a Cake and stuck a Candy Cane Kiss inside before baking.

All you need to do is fill the cupcake liner with batter, plop a Kiss in there, and then cover the Kiss with batter.

You want the liner to be about two-thirds to three-quarters full when you're done. Much more than that, and they'll be a little too big.  I'd also recommend that you put most of the batter in the cup before you add the Kiss - it has a tendency to sink towards the bottom.

While those were baking and cooling, I whipped up the icing.  I decided to make two types to add some variety.

First, I made a peppermint buttercream, topped off with crushed candy canes.  (I attempted to do two colors and swirl it... as you can see, the results were... not that great.)

Then, I made a cheater's chocolate candy cane frosting.  Instead of making buttercream from scratch, I doctored a can of prepared dark chocolate frosting.  (I ran out of powdered sugar, so I had to improvise.  Forgive me!)

I decorated these in three different ways - with crushed candy canes, with a Candy Cane Kiss, and with red and green M&Ms.  I think it made for a pretty fun assortment.

Here's a shot of the finished product...

Finally, the recipes - each makes enough to frost approximately 12 cupcakes:

Peppermint Buttercream Frosting

1 stick unsalted butter, room temperature
1/2 lb. powdered sugar
1 1/2 tbsp. milk
1/2 tsp. vanilla extract
1 tsp. peppermint extract
24 drops red food coloring (optional)

Combine butter, powdered sugar, milk and extracts in mixer.  Once combined, increase speed and whip on medium speed until creamy.  For two colors of frosting, divide in half.  Set aside one half, and stir food coloring into remaining half


Cheater's Chocolate Candy Cane Frosting

1 container prepared dark chocolate frosting
1 tsp. peppermint extract
Crushed candy canes

Beat frosting in mixer on medium speed for 2 minutes.  Add peppermint extract and candy canes.  Mix at low speed until full incorporated.


Enjoy!

Kick the Can Cranberry Sauce

Brace yourself... today's recipe is not a dessert.  (I know!)  However, it may change your life - I kid you not.

What am I sharing with you today?  The answer is simple - cranberry sauce.  You might be wondering what's so special about cranberry sauce.  After all, isn't that just the can-shaped item that gets plopped onto a plate every Thanksgiving?  Au contraire... homemade cranberry sauce puts that stuff to shame. 

Consider me a cranberry evangelist (ecrangelist?) - I'm here to spread the word.  Kick the can this year - you won't regret it.  This recipe is so simple, yet so delicious.  You only need three ingredients - cranberries, orange juice, and sugar.

These three simmer for a while, and magic happens.  (Sometimes an overflowing stockpot happens too... it's okay. Embrace it.)  Here's the recipe:

Kick the Can Cranberry Sauce

4 cups cranberries
1 cup orange juice
2 cups sugar

Bring cranberries and orange juice to a boil in a large stockpot.  Add sugar and return to a boil.  Cover and simmer for about 20 minutes, or until the cranberries have popped.  (I recommend lowering the heat - simmer on low if possible.  You'll need to check the sauce periodically - it will occasionally overflow if you don't.  I wouldn't recommend leaving it completely unattended, although you can easily do other things in the kitchen while it's simmering away.)

Remove pan from heat.  Allow sauce to cool slightly.  While it's still warm, pour sauce into containers.  (When it cools to room temperature, it will look kind of like cranberry jam... and it will be delicious.)  Refrigerate until ready to use.  (You can freeze it too, if you want to save some for the future.)

Makes approximately 3 cups.

I told you it was easy.  It's also a snap to adjust quantities - to make more or less, just remember a 4:1:2 ratio of cranberries to OJ to sugar.  (I just made a slightly larger batch using 6 cups cranberries, 1 1/2 cups orange juice and 3 cups sugar.)

So, have I convinced you to kick the can and embrace the cran?  (I can't even believe how cheesy I just sounded.)

Happy Thanksgiving!  Perhaps you'll see this cranberry sauce again in a future dessert post...

Pumpkin cupcakes with cinnamon cream cheese

For this month's Improv Cooking Challenge (hosted by Frugal Antics of a Harried Homemaker), the secret ingredients were pumpkin and cream cheese (another winning combo).  While trying to decide what to make, I stumbled upon this cute idea from Duncan Hines.  Cupcakes that looked like pumpkins seemed like the way to go.

Inspired, I set out to create a pumpkin cupcake with cream cheese icing that would look something like a pumpkin.  My version is a little more rustic, but I like it.

Candy corn bark

Today, I have a quick and easy treat to share with you...

All you need is a microwave, a sheet pan, and 5 ingredients.  Ready?

Candy Corn Bark
Adapted slightly from The Recipe Girl

Crushed oreos
Crushed pretzel sticks
Candy corn
White bark coating or white candy melts (approx. 16 oz.)
Chocolate sprinkles

1. Line rimmed baking sheet with wax paper.  
2. Spread oreos, pretzel sticks & candy corn in single layer.  (You can play with the amounts to fill the pan as needed - leave a little room at the edges.)  
3. Melt white bark coating and pour over the cookies, candy & pretzels.  Garnish top with additional candy corn and chocolate sprinkles.  
4. Put pan in freezer to set.  Once hardened, break into pieces and serve.

These Bomb Pop cupcakes are... the bomb

For those of you that grew up chasing down the ice cream man, this post may bring back some delicious and refreshing memories.  I grew up in a fairly rural area - although the ice cream man was not likely to brave the gravel road to my house just to sell me a Push-Up, I did occasionally encounter him while in town or hanging out at a friend's house.

However, in elementary school there was a magical time of day in the afternoon when we could buy ice cream.  The selection would vary, but it was always a treat to get a Good Humor bar (Strawberry Shortcake, of course).  On really special days, you could score a Mickey Mouse ice cream bar (you know, the one with the chocolate ears) or a Snickers ice cream bar.  Another special treat is the one that inspired today's post... the Bomb Pop (sometimes known as the Rocket Pop)!  With multiple flavors and a patriotic flair, how could you go wrong?

When looking for cupcake inspiration for the 4th of July, I stumbled across this gem over at Confessions of a Cookbook Queen.  Lemon-lime cupcakes with three kinds of frosting in Bomb Pop flavors?  Sign me up and seal the deal with some patriotic cupcake liners from Michael's.

I did make a few modifications to the recipe, especially with regard to the cupcake side of things.  I decided to use the lemon cupcake recipe I made the other day (for these delicious lemon cupcakes with blackberry buttercream).  In order to capture the lime flavor, I simply substituted lime juice for the lemon juice in that recipe.  It worked out quite well.

Once the cupcakes cooled, I poked some holes in the top.  Then I carefully poured a mixture of raspberry jello and hot water over the top.  I was a little worried about making a giant mess, so I did put some foil under the cooling racks to catch any overflow.  I didn't end up using all of the jello mixture because I was a bit nervous about what it would do to the consistency of the cupcakes.  As it turns out, I shouldn't have worried - the jello mixture was a fun surprise and added some great moistness to the cake.  Next time I'd use it all.

 With regard to the frosting, I stuck pretty close to the recipe - I saw no reason to mess with the yummy combo of raspberry, lime, and cherry.

First up, the raspberry buttercream... with blue food coloring, of course.  (Related thought: why is blue raspberry such a common flavor when raspberries are not at all blue?  Apparently I wasn't the only one who was curious...)

As you can tell from this photo, my decorating skills leave something to be desired.  I'm not a whiz at piping on buttercream.  I used disposable bags from Wilton and a basic leaf tip for these.  Nothing too fancy.  One of these days I'll figure out how to perform feats of buttercream brilliance.  This was not that day.

Anyway, the blue is followed by a ring of lime frosting and some cherry frosting in the center.  I was unable to find cherry extract at my grocery store, so I had to pull a MacGyver for that portion of the recipe.  In order to make the red frosting cherry-licious, I bought a can of cherries and made a cherry puree to use instead of the extract.  I think it probably made the buttercream a tad runnier than I would have preferred, so next time I would play with the proportions a little to account for that.

In any event, here's the finished product:

I have to say, these were pretty scrumptious. (You can find the full instructions at Confessions of a Cookbook Queen.) They were so good that I'm considering devoting the summer to a series of cupcakes inspired by ice cream.  Could be a fun experiment, no?

So, let me know your favorite ice cream treats in the comments... perhaps they'll inspire a future post!

By the time we're through, the ice cream man will be searching for your cupcakes instead of you chasing him down for a popsicle...

Celebrate your right to eat cupcakes!

Hope you're having a wonderful 4th of July so far... I don't have time to do a full post today, but here's a sneak peek of the next treat in the cupcake parade:

Have a fantastic holiday!