Deviled Cadbury Eggs

To many people, one of the joys of Easter time is the Cadbury egg. For one brief month out of twelve, they can find this yummy holiday treat. But I found myself wondering what else could be done with them. I ended up taking Cadbury eggs and putting a picnic favorite twist on them. This is what I came up with.

Deviled Cadburry Eggs

10 Cadbury Eggs
Buttercream Icing
Orange Sprinkles

If you don’t have my buttercream icing recipe, I make it by mixing1 stick softened butter with 1 cup confectioner’s sugar until smooth. Then I add another cup of confectioner’s sugar, beating it until fluffy. Stir in two tablespoons milk, one teaspoon vanilla and a sprinkle of salt. That’s pretty much all there is to it.

Anyway…I didn’t have any yellow food coloring with me when I made these at work. So I ended up using 1-2 drops of green and some extra vanilla to try and get a yellow tint. It came out pretty good considering.

While I made the icing, I stuck the Cadbury eggs in the refrigerator to help thicken up the “yolks.” After they were in the fridge for about an hour (no it does not take this long to make the icing) I unwrapped them all and sliced them in half lengthwise. There’s already a crack there, so it’s not too difficult. I ended up cracking a couple halves, but it’s no big loss.

See, not too complicated. Here are all my little split Cadburries.

Next, I took the icing and put it into a cake decorating bag with a 1M star tip. I simply piped the frosting on in a circular motion, similar to the way you would do it with a cupcake.

After I got done icing them I sprinkled some orange sprinkles over the top. I thought this would give the impression of paprika.

Pretty awesome, right?

Have fun making these!! They are an awesome treat to take to an Easter get together or snack day.


Hobos, it’s what’s for dinner

Yes, I know I haven’t written lately, but I have good reasons for not! It’s called time…for some reason I never seem to have enough of it. Classes have been kicking my butt, I can tell the end of the semester is coming up. Have no fear, I have not forgotten about being crafty.
On top of classes, work and taking care of a five year old, I’ve decided to go on a low-carb diet. Said diet has led me to this post. 🙂
I am allowing myself approximately 20 carbs a day. Yeah, that’s not much. Anyway, I’ve been loading myself up on protein and veggies and wasn’t really sure what I was planning for dinner tonight and came up with a spin on a recipe my grandma used to make. If I’ve copyrighted someone it is totally unintentional. As I said before, I have a habit with not measuring stuff…so I apologize in advance.

Hobos (I guess cuz it’s a bunch of stuff in a pouch?)

approximately 1 pound ground beef, raw
shredded cheese
vegetables of your choice
Worchestire sauce
Garlic Powder
Onion Powder
any other seasonings you want

Take a piece of aluminum foil, about 16 inches by 18 inches big and place a serving size lump of hamburger in the middle of it. I moulded mine into a type of pond, used the seasoning on it and then put a handful of shredded cheese into that cleared out spot. Next take a smaller clump of hamburger and flatten it, kind of covering up the cheese. Next goes on the veggies. This is totally what you like or sounds good to you. For Jay I put chunks of peeled potato, carrots, onions, mushrooms and green peppers. He doesn’t like green peppers but it does help with the flavor. For my own I put cauliflower, broccoli, onions, carrots, mushrooms and green peppers. After you have this done, season it up again and squirt it with some Worchestire sauce. (Sorry again for not measuring!)

Now, it’s time to wrap these bad boys up. I came close to not being able to close mine, if yours won’t close just get more foil.

I baked these at 350 degrees for about an hour. Depending on what kind of vegetables you choose, you may be able to cut the cooking time as long as that hamburger is done! Be careful of steam when unwrapping these, btw.

Next, just plate it up! You can tell I added more pepper.

Be experimental with these! Try different veggies, seasons, sauces and meats! Yum!!!

Cupcakes With Some Color

Not too long ago a friend of mine made rainbow cupcakes which I thought was pretty amazing. When I asked her how she did it she responded with a simple “It was time consuming.” Clearly she didn’t want to share her recipe. So, naturally I took this as a challenge and began my mission of figuring out the method used to make these brightly colored delectables. It’s great that I’m nice enough to share how I got them!

I started by making a white cake mix according to the package directions. I figure Betty Crocker has been making cake longer than me, so I’m not going to mess with making it from scratch. I then divided the batter up into six bowls, putting about a cup into each one. I dyed the batter in each bowl a different color using Betty Crocker’s gel food coloring. Obviously you will have to mix colors in order to get orange and purple. Use as much or as little as you want until you get the color you’re going for.

Line a muffin pan with cupcake liners and choose one end of the rainbow to start from. To avoid too much bleeding together of the batters it’s easier to go in order. Use a pattern of red, orange, yellow, green, blue and purple or the opposite. I ended up doing one pan of each. Place approximately one tablespoon of your first color into each cupcake liner. After you’ve gotten through the first color, go through with your second and place about a tablespoon of it directly on top of the first. Continue this until you’ve gotten through all the colors, layering them. They should look something like this.

Bake them as directed on the box and let cool. Here’s what mine looked like when they came out. Don’t mind the messed up ones in the back, the potholder bumped them when I pulled them out. :-p Hey I said I would share all my mistakes!

My son loves cupcakes without icing so here he is displaying my nifty creations. He’s such a goober!

Here’s a close up, sorry it’s blurred.

I let them cool and made some icing using the following recipe, I did not come up with this on my own. I give complete credit to

Buttercream Icing

1/2 cup vegetable shortening
1/2 cup butter or margarine (softened)
1 teaspoon clear vanilla extract
4 cups sifted confectioner’s sugar
2 tablespoons milk

Now, these are the changes I made to the recipe: I didn’t have vegetable shortening on hand, so I doubled the amount of butter I used. I didn’t have clear vanilla extract so I used regular. The only reason it calls for clear is to avoid the tint that regular gives the icing. It tastes the same.

Cream the shortening and butter with an electric mixer until creamy. Add the vanilla and then gradually add the confectioner’s sugar. Add the milk until light and fluffy. If needed, you can thin the icing out with additional milk.

This makes about 3 cups of icing and any left over can be stored in the refrigerator.

I divided the icing in half and dyed one bowl of it yellow and the other blue, that away if they bled together I would at least end up with green and not some hideous color. I filled a decorating bag with blue on one side and yellow on the other. Using a 1M Tip, I used the swirl method to pipe the icing onto each cupcake.

This was the first time I’d used this method, and it definitely didn’t come out perfect. But for a first try, I think it came out pretty good. It was simple and alot quicker than icing the cupcakes using a regular method.

Here’s a close up. But, same as before, it came out blurry.

These cupcakes come out so amazing! They’re cute, colorful and are great for any occassion! Have fun!


So, on Sunday I was faced with a very common dilemma, “What’s for dinner?” Since it was only my son and I eating, I went easy and ordered a pizza in the early afternoon. Later that day I was talking to my uncle who mentioned he had made tacos the night before and used the leftover meat mixture for burritos. Hearing this I automatically went into flashback mode. I remembered going and staying with my uncle’s family on little vacations and during summer break. I returned to my childhood, when I would get so excited on the nights that I was visiting and uncle Steve would make burritos. My mouth almost started watering at the memories.

After this moment of recollecting and discussing how he made the burritos, I was off to the store for the ingredients I happened to not have on hand. I’m willing to share this recipe with you guys, because well, it’s so yummy and just too good not to. Plus, it’s sooo easy! Oh, and be warned, I’m bad about measuring stuff.

1 1/2 to 2 pounds of hamburger
1 can of refried beans
1 envelope taco seasoning
Taco sauce
1/2 an onion, diced
Tortilla shells
Shredded Mexican cheese

First, brown the hamburger with the diced onions. That’s pretty idiot proof right? I like my hamburger to be in small pieces, so I use an old style potato masher on it as it browns. This gets the hamburger into nice sized pieces.
The one I have looks something like this.

Once the hamburger is browned, drain the grease and add the taco seasoning. Then stir in the refried beans and about half the jar of taco sauce. You can add more or less of it to reach the texture you prefer. Make sure the hamburger mixture is heated through and spoon some into each tortilla shell and sprinkle with cheese. Fold and place in a 350 degree preheated oven for about ten minutes, just long enough to get it crunchy. This isn’t necessary if you like your shells soft. Enjoy!!!!
This mixture can be used for tacos and nachos as well as burritos.

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