Welcome back to another week of Whatcha’ Whipped Up! I can’t wait to see what you have all been up to this week. Here are the features from last week’s party.
Key Lime Cheesecake by Flour on my Face
Mini Pavlova by Butter with a Side of Bread
Strawberry Lemon Truffle Cake by Miss Candiquik
Bacon Brown Sugar Smokies by Spend with Pennies
Mexican Slow Cooker Stuffed Peppers by Flavors by Four
Hawaiian Pizza Grilled Cheese Sandwich by Home Cooking Memories
I’m sure you all know the drill:
Welcome back to another week of Whatcha’ Whipped Up! I can’t wait to see what you have all been up to this week. Here are the features from last week’s party.
Cadbury Creme Eggs Easter Cupcakes by It’s a Lovely Life
Baby Chick Deviled Eggs by Spend with Pennies
Strawberry Shortcake Sugar Cookie Cups by The Taylor House
Grilled Peaches with Butter Rum Sauce by Frugal Ferret
Baby Chick Deviled Eggs by Spend with Pennies
I’m sure you all know the drill:
Welcome back to another week of Whatcha’ Whipped Up! I can’t wait to see what you have all been up to this week. Here are the features from last week’s party.
Apple Meringue Pie by With A Blast
Blueberry Scones by Melissa’s Cuisine
Bacon Jalapeno Deviled Eggs by Real Housemoms
Spinach Artichoke Grilled Cheese by Flavors by Four
I’m sure you all know the drill:
Welcome back to another week of Whatcha’ Whipped Up! I can’t wait to see what you have all been up to this week. Here are the features from last week’s party.
Chocolate Chick Cake Pops by Pink Recipe Box
Triple Chocolate Mousse Cake by Lady Behind the Curtain
Creamy Green Chili Chicken Burritos by Farmer’s Wife Rambles
Sweet Potato Parmesan Tater Tots by Half Baked Harvest
I’m sure you all know the drill:
Happy Tuesday!
I hope you are all having a great week.
Last week’s features:
Chocolate Rolo Stuffed Ritz Crackers by Couponing & Cooking
Valentine’s Cupcakes by Much Ado about Something
Snickers Cake by Winnie
Spinach and Artichoke Melts by Half Baked Harvest
Potato Skins by My Turn For Us
Fresh Tomatillo Salsa by A Cedar Spoon
I’m so excited to see all the sweet & savory treats you’ve whipped up this week.
I’m sure you all know the drill:
Hello there and welcome back to another week of sharing recipes.
I was a busy baking and decorating bee today. I cant wait to share the cute Valentine’s Day treats I whipped up this afternoon. I still have a lot of items to check off of my Valentine’s to-do list. I hope I find the time to get them all done. Don’t you hate when the day job interferes with your kitchen time?
Let take a look at last week’s features.
Twinkie Cupcakes by Todd & Lindsey
Raspberry Mousse by A Finn in the Kitchen
This post brought to you by Mrs. Smith’s. All opinions are 100% mine.
I love pie; but I don't bake them from scratch that often. "Why not?" you ask. Because it is a lot of work. First, you have to make a crust, a difficult and often messy task. Then you have to make the filing; this usually involves a lot of peeling, coring, chopping or pitting. Then you have to make some sort of topping, because a pie is incomplete with out a topping.
Wishing you all a very Merry Christmas & Happy New Year.
I’m taking a break from baking this week, but I will be back in the kitchen after the first of the year.
See you then.
Have you ever had this happen to you? You go to the grocery, come home, unpack your groceries and find something you’re positive you did not put in your basket.
I’m used to things like Oreos, Klondike Bars, extra buttery popcorn & candy bars “magically” appearing in in the cart, but this time it was cranberries. I’m pretty safe in assuming the boyfriend was not the culprit; he is not cranberry fan.
Instead of letting them go to waste, I planned doing something with them for Thanksgiving dinner. And then I completely forgot about them until this weekend.
A couple of days ago I saw Eggnog Lattes on the menu at a coffee shop which made me pretty happy. First because I love eggnog & more important because I knew I would be able to make this pound cake again soon.
What can I say about this pound cake? It’s delicious. It’s moist. And…. oh yeah, it has rum in it and it is covered with a rum glaze. I like to use dark rum, but I’m sure spiced rum would be delicious too.
