Had a party at church a couple weeks ago. I volunteered to make the desserts since I absolutely love baking sweet things but can't eat them. (I do sample and taste but there's no way I can have sweet things in my house....it would not go well for my diet!) So, I bake these days to give away.
For this party, I chose to make 3 kinds of cupcakes plus a candy of sorts. I made mini cupcakes and lots of them since they are so easy to pop in your mouth.
For those with basic sweet tooths, I made plain yellow cake cupcakes with white and chocolate buttercream icing. They tasted as good as they looked!
I made the same German Chocolate cupcakes I made for Cliff's party a while ago.The recipe can be found on a link a few posts down.
A new recipe and this one was a HIT. Oreo Cupcakes. They are moist and chocolate and the icing tastes just like the cream in Oreos. Since I made mini cupcakes, I used mini Oreos on the top. The recipe is here.
A close up of those cute cupcakes!
The final recipe is a take-off of something I saw on the Martha Stewart Show. They called it a Peppermint Bark and used Ghiradelli Peppermint Bark. However, with money being what it is (tight) I adapted it to an extremely delicious, addictive, cost-friendly treat. I made pans of this for Christmas and pulled it out again for this party.
Peppermint Toffee
For one pan, you will need
1 box of Chocolate Graham Crackers
1 stick of butter (use real butter not margerine)
1 cup brown suger
2 bags of white chocolate chips
6-8 peppermints crushed into fine powdery crumbs
1. Preheat oven to 350. Place a single layer of the graham crackers on a cookie sheet.
2. In a medium saucepan on medium high heat, bring the butter and sugar to a rolling boil. Once boiling, time for 3 minutes.
3. Pour the butter/suger mixture over the graham crackers and spread evenly.
4. Bake for 5 minutes @ 350.
5. Remove from the oven and place on a cooling rack. Pour the white chocolate chips over the graham crackers and let sit until softened (about 5 minutes)
6. Spread the white chocolate over the graham crackers and sprinkle the peppermint over the top. You can also add sprinkles. Let cool until set and break into pieces. Store covered.
