If you read this blog often, you might think this family goes crazy on sweets.

It’s true…. in the summer we do enjoy our homemade ice cream. But much of the other sweet stuff I blog about gets sent out and about…. Matt’s office, neighbors, family, various friends, or anywhere I can get rid of it!

But today’s creation… it’s not going anywhere. Today’s creation is for my sweet Estella Dru who has a sad little heart today. (I’ll explain why at a later date.) So the other day, she asked if she could make something with me. I asked her what she would like to make, and she replied, “Ummmm? How about a candy corn cake?” Ever since, I’ve been brainstorming how in the world I could make a candy corn cake.

Then I remembered our rainbow cake, and the answer clicked. I used the same concept as the rainbow cake, except instead of rainbow colors, I used candy corn colors. I used two packages of white cake mix, coloring three round layers orange, two yellow, and one white.

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The other day (probably my bum day) I was flipping channels and landed on the Rachel Ray show. They were doing a segment on this guy who is an artist and does these amazing pancake creations for his little girl. I was hooked. The dude (whose name is Jim, by the way) was crazy good, and it actually looked like something I could do here with my girls.

And well… you know I had to try.

I went out and bought the condiment bottles he used ($1.50 at Wal-Mart), my favorite pancake mix, some food coloring, and I was good to go. (By the way, Jim uses more natural elements to color his batter, such as cocoa powder, jams, and berries. But #1) My crew wouldn’t touch a pancake if it was flavored, and #2) the food coloring is so much more vibrant.) You just need to make sure the batter isn’t lumpy or too thick to come out of the little nozzles.

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I decided to do something different with our pumpkins this year and deviate from tradition. I’ve done traditional. I’m tired of traditional.

So I pulled from my new wreath for inspiration and am sort of proud of the results.

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Matt’s mom (aka Gigi) is hosting a home group for our church tonight, and I volunteered to help her out by making cupcakes. We thought we’d do a little Halloween theme since there will be some little ones there, and since it was sort of last minute, Gigi picked up a package mix and frosting.

I made the cupcakes… then stared at the frosting container. I mean, store-bought frosting is ok. But I’m just not ok with ok.

So I got online and did a search… “how to make store-bought frosting better.” I got everything from add cream cheese to a container of whipped topping to mini chocolate chips. I didn’t have any of those things. Awesome. Then I ran across a site that suggested adding a little vanilla extract, a touch of half and half, and butter. Yay! I had all that!

I dumped the frosting in my mixer then added a teaspoon and 1/2 of vanilla extract, a tablespoon of butter (just call me Paula Deen), a tablespoon of half and half, and then a handful of powered sugar to get the consistency right. I mixed it all together, then transferred it into a large ziploc bag. I cut a hole in the corner and used the bag to pipe the frosting onto the cupcakes.

I was amazed at the difference in taste and appearance. I’d say there’s a 85% chance they could pass for homemade. Maybe 86%. (more…)

A few weeks ago, Matt’s dad told me about a little contest they were having at his work… a little company based here in Northwest Arkansas. You may have heard of it.

I don’t know the proper terminology, but some of the “big bosses” were asked to submit a recipe for homemade ice cream, then make it and serve it to the employees. The employees would then vote, and a winner would be selected.

Knowing how much we love do to homemade ice cream, Matt’s dad, aka G-Pops, asked me if I would help him out. I agreed, and all this week, Jeb and I have been making ice cream. I decided to come up with a recipe that would be an automatic hit, Oreo Caramel Pecan. I mean, how can you go wrong? (more…)