In which I die of an Acute Adorable-Snackage-on-a-Stick Attack

In this edition of cute, squee-inducing food I want to munch on, I present you with Bakerella’s Easter Cake Pops.

There won’t be much commentary (just the gorgeous photos from Bakerella’s site), because I’m dead from cuteness, remember? Really, I just came back to make sure you see this. Yes, these cake pops are so important that I have risen from the dead to blog about them.

The sheep pops are my absolute favorite.

With the Easter Eggs coming in at a close second. The colorful sugar is killing me!

Candy corn ears! The Easter Bunnies are genius.

These bunny foo foo's have tic-tac ears and marshmallow tails.

And finally, the Spring Chickens!

I have convinced myself that, despite my lack of talent in decorating, my shaky, shaky hands and all-around bad coordination, I might try to make some of these. I’ll be sure to post pictures of the mess should I actually have a go at it.

If you want to try them as well, you can find the recipes and all of the candies and materials Bakerella used at the coordinating links. Happy Easter!

Could this be? More cupcakes?

So either Blogger is being a jerk, or I just don't know how to use it. (Considering my computer skills, I'm going to guess it's something I'm doing wrong.) Either way, the photos looked strange and wouldn't stay in place when I uploaded them all into one post. Sooo....here are some more Martha Stewart cupcakes. Enjoy!

Brownie Hearts on Chocolate Brownies with Basic Buttercream and Handwritten Valentines on One-Bowl Chocolate Cake with Chocolate Glaze. Ah, the obligatory Valentine’s Day spread. Props for including a cupcake for brownie fans!

Strawberry with Strawberry Buttercream. This was included in the Valentine layout as well, and it looks DELICIOUS. Valentine’s Day, my birthday, Groundhog Day, whatever. I’ll take a dozen, please.

Last, but certainly not least—the cutesy cupcakes. That hedgehog on the lower left-hand corner kills me. Look at his little almond prickles! And the black section of the sunflower cupcake is actually chocolate-covered sunflower seeds. I know someone who would probably nibble those off quite gleefully.

I would nibble on any of these gleefully.

(As I said before, I wasn't able to find online recipes for all of these. Click on the highlighted ones to be directed to the proper recipe on the Martha Stewart site.)

All you need is...cupcake

Just in time for Valentine’s Day, the February issue of Martha Stewart Living gives us what we need to spend that day (and every other day) happily ever after—cupcakes. And since we all know these would turn out disastrous in my incapable hands, I’m giving them to you in pure, Martha-perfected form. You may now commence with the ogling and drooling.

Pistachio and Raspberry Cupcake. The nut and fruit combo of this cupcake make it seem more like a muffin to me, but I like the originality. It’s certainly different than your average sprinkle and frosting variety.

Peanut Butter with Peanut Butter Frosting and Jelly. I’m not a fan of peanuts in general, especially when they’re smooshed into a paste, but this is too darn cute. That jelly pocket is genius.

Chocolate Chip with Chocolate Chip Frosting and Banana with Caramel Buttercream. These are the two that I am most likely to make. And eat.

(I wasn’t able to find recipes online for every cupcake pictured. Ones that do have recipes are highlighted. Click the links for recipes from MarthaStewart.com)

Fortune Time-Can't Touch This!

At our local Chinese food takeout establishment, fortune cookies cost extra. And yet, I order them anyway. I’m willing to pay 35 cents for my fortune. However, I am not willing to pay 35 cents to order a fortune cookie which is always mysteriously absent from my order. So, even though I ate Chinese food merely 2 weeks ago, this is a recycled fortune from back in October. But it works in connection with the recent holidays, and you’ll see why.

“To be mature is to accept imperfections.”

Yes, such as this monstrosity (which I was very proud of regardless of its cosmetic...issues):

Instead of this:


Oh well, it looked disgusting, but still tasted like a turkey! Yep, I am so totally mature.

One last thing: here's Herbert before he was roasted up. Happy guy, I'd say.

I’ll be whimpering in the corner over my sad, sad baking skills

It was Liz’s birthday last Friday! (If you don’t know who Liz is yet, click here.) And she had a fantabulous party on Saturday in celebration of her birth—or as I like to think of it, her hatching. I’m pretty sure she emerged from a dinosaur egg as an adorable little troll doll. Anywho…

THIS was her birthday cake. Her cousin Ren made it. He goes to the Culinary Institute of America. The Unicorn Cake class must be amazing there. Seriously, I’m in love with this cake. Because I love unicorns…AND sprinkles. And it reminds me of this.

But most of all, I love this cake, because when I make a cake, it turns out like…

So, I made spinach and artichoke dip instead. I would share the recipe, but...umm...it might be easier to just look on the back of a Knorr's Vegetable Mix package. I also wrote a song for Liz while I was in the shower today!

“She’ll make you
Laugh a little
Gag a little
Maybe give you Staph a little

That’s the story of…
That’s the glory of Liz.”

Obviously, I just substituted a few choice words for the song, “The Glory of Love.” I know it from when Bette Midler's character sings it in Beaches, specifically this part. Seriously, you should go watch that clip! Imagine Liz in that costume. It’s awesome.