More Sweets

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.