Category Archives: Themes

Dragon’s Breath Pulled Pork

Who watched the first episode of Game of Thrones Season 7 last night? I was enthralled from start to finish. I mean that first scene almost had me in tears. You go, Arya Stark! I especially loved the scene of Daenerys Targaryen finally coming home to Dragonstone. The silent joy and resolve of that moment was one of the most moving parts of this entire series.

I just can’t wait to see what happens for the rest of this season! Will Jon Snow and Daenerys meet? Will he find out the truth about his past? Will little Arya get her chance at revenge on Cersei, or will Jamie beat her to it? Will we see more of Ed Sheeran? (seriously, what was that all about?) All these burning questions and only 6 more episodes!

I like to make a special dinner for GoT night. This week it was one of our old favorites re-imagined. Pulled pork with an extra spicy bite and just a hint of sweetness seems more than fitting. Definitely give this one a shot the next time you sit down with friends or family to another thrilling episode!

Ingredients:

  • 3-4 lbs Pork Loin Roast
  • Pork Rub- I created my own with 1/2 cup brown sugar and  1 Tbsp each: garlic salt, paprika, red pepper flakes and black pepper.
  • 1-2 liter of Dr. Pepper
  • 3 Serrano peppers- the smaller the pepper the more heat you get
  • 2 Jalepenos, plus more if you want some for a raw topping
  • 1 Green Pepper
  • 1-2 Cup of Jack Daniels Spicy BBQ sauce.

These ingredients will give you a nice little mild to medium spicy bite. If you really want to kick it up a notch you can get 2 of the following: cayenne pepper, tobasco pepper or habanero peppers.

Rub the pork rub onto your roast and let it sit for 5 minutes. In your slow cooker add the roast fat side down. Slice the peppers at least in half and add to the slow cooker. Pour in the Dr. Pepper in so that the roast is at least 3/4 submerged. Pour 1/2 Cup of BBQ sauce onto the roast.

Cook for 6-8 hours on low.

Once your meat is tender carefully move the roast into a large bowl. The meat should easily pull apart with a fork. Shred the roast and add 1/2 cup BBQ sauce.

Toast your buns and add your favorite toppings such as Colby Jack Cheese, Jalapenos, Onions, or Cole Slaw. Don’t forget to top it with even more BBQ sauce to your taste!

Freedom Fire Blondies

Where does everyone like to go to watch the fireworks? We will either watch them from the lawn in front of Convergys or we’ll go to the stadium. This year I work till 9 and meeting my parents at the stadium. Hopefully it all works out!

I’m not sure where this started but watching the fireworks has always meant a great deal to me. I love the patriotic music and when those fireworks get popping I just get really emotional. I thinks fireworks are really romantic, and unfortunately it’s always been a terrible day for me relationship wise. But I am so happy to be able to spend it with my friends and family now!

And of course when you are sitting on a lawn or in a stadium for hours you need to bring treats! Chips or pretzels for the salty crew……but what to bring for the sweet teeth? Blondies of course! And I had to make them holiday appropriate……all you need is a little food dye!

These Blondies are a great treat with white chocolate chips and pecans for a little crunch. These are incredibly easy to make and a quick treat to whip up and delight your  friends and family this holiday!

Ingredients:

  • 2 Sticks Butter, softened
  • 2 Cups Brown Sugar
  • 2 Eggs
  • 1 Tbsp Vanilla
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 2 Cups Flour
  • 1 1/2 Cup White Chocolate Chips
  • 1/2 Cup Pecans, finely chopped
  • Red and Blue food dye
  • Your favorite patriotic sprinkles

Preheat the oven to 350 degrees.

In a large mixing bowl beat together the butter and brown sugar until you have a grainy paste. Add the egg, vanilla, salt and baking powder. Mix well. Beat in the flour until you have a thick batter. Gently stir in the white chocolate and pecans.

Split the batter evenly into 3 different bowls. In one bowl slowly add blue dye until you get your desired color. Repeat with the red dye in a separate bowl.

Spray an 8×11 pan with cooking spray. Using a cookie scoop. scoop the batter into the pan in alternating colors. Run a knife under hot water for about a minute and then drag it through the batter to create a swirl. (Careful not to over do it otherwise your colors will start to bleed.)

Bake for 25-30 minutes until a toothpick inserted comes out clean.

Remove from oven and add sprinkles. Let it cool for at least an hour before serving.

Key Lime Cupcakes


Look at me being on top of things! I’m getting some St. Patty’s Day recipes up on the blog so you can make an Irish feast for your friends and family! Last year I made some Lucky Leprechaun Treats Click here for the recipe! Those are pretty fun, especially if you have kids and love Lucky Charms! Yum!


Here’s what I learned making these cupcakes:

Key limes are adorable.

Key limes are a super duper pain in the ass to work with.

Do not try to juice them in a juicer. Because that rind is super bitter.

Likewise, maybe zesting them was a big mistake (also a major pain in the ass)

So I have adjusted the recipe below based on what I think will help make them better than what I ended up doing. If you have any other adjustments or suggestions please let me know!!


Also, if you know how to make a confetti cake, let me know!! I tried putting green non-pariels in the batter and they just disintegrated and that is how I ended up with green cupcakes. Totally appropriate for the holiday, but not the effect I was hoping for.

The order that you want to make things in is curd filling first, you can make this a day or two ahead if you want. Then cupcakes and then frosting.

Makes 24 cupcakes.

Key Lime Curd:

  • 10 Key Limes, juiced
  • 1 Regular Lime, zested
  • 1/3 Cup Sugar
  • 2 Egg Yolks
  • 3 Tbsp Butter, cubed
  • 1 tsp Cornstarch

Cupcakes:

  • 1 Box White Cake Mix
  • 1 Package White Chocolate
  • 1/2 Cup Milk
  • 1/2 Cup Vegetable Oil
  • 4 Eggs
  • 2 tsp Vanilla Extract
  • 1 Cup Sour Cream
  • Add some confetti wizardry or green food coloring if desired

Frosting:

  • 1 Cup Salted Butter, room temperature
  • 6 oz White Chocolate, melted
  • 4 Key Limes, Juiced
  • 1/4 tsp Salt
  • 2 Cups Powdered Sugar
  • Green food coloring and sprinkles if desired

To make the curd:

  • In a small dish stir together the sugar and lime zest. Let it macerate for about 5 minutes, this will help release some of those fragrant oils from the zest. In a small saucepan add the sugar, zest, butter, juice and yolks. Over medium heat cook for 12-15 minutes gently stirring constantly. The butter will melt and the  sauce will start to thicken. Stir in the cornstarch. Remove from heat and let cool for 5 minutes stirring occasionally. Push the curd through a mesh sieve.Transfer to a glass jar. Cover with plastic wrap so that it touches the top of the curd. Let it come to room temperature. Chill in the fridge while you make the cupcakes.

To make the cupcakes:

Preheat oven to 350.

In a stand mixer combine the cake mix and pudding mix. Add the milk and oil. Mix well. Add the eggs and vanilla, mix well, scrape down the sides of the bowl. Add the lime juice and sour cream, mix until just combined. Add in your sprinkles or food coloring. Use a cookie scoop to fill your cupcake liners 3/4 full. Bake for 20-22 minutes until a toothpick inserted into the cake comes out clean.

Once the cupcakes have fully cooled use a filling tip and pipe in the lime curd to the center of each cupcake. If you don’t have a filling tip you can cut out a hole in the middle of the cupcake and spoon in the curd.

To make frosting:

In a medium mixing bowl beat the butter with an electric hand mixer until smooth. Add 1/2 cup powdered sugar and the lime juice. Melt the chocolate 30 seconds at a time, stirring in between each segment. Once the chocolate is fully melted let it sit for a minute or two until it’s just warm to the touch. Slowly beat in the melted chocolate. Add the salt and the rest of the powdered sugar. Beat for 3-.5 minutes until your frosting is light and fluffy.

To add the green swirl add green food dye to the side creases in your piping bag. Use a spatula to fill the bag with frosting. I used a Wilton 1 M tip to pipe the rosettes.

Chocolate Amaretto Cheesecake


I just have to start out with this statement. I don’t think that I have ever made such a beautiful cheesecake in my life. And I’ve made some pretty good cheesecakes! Guys…I am just so proud! I don’t even know what possessed me to make an amaretto cheesecake. I didn’t even have amaretto just laying around. I was trying to think about good Valentines Day dessert to share, and of course it had to be cheesecake. That is my favorite dessert! Since chocolate is the official treat of Valentine’s Day of course it had to be a chocolate cheesecake. Amaretto seems like a pretty decadent addition to chocolate. So why not?!?!

I really did have to get away from the red velvet extravaganza that happened last year. I mean I did about 5 different types of red velvet recipes. Probably because that is Levi’s favorite flavor. But he was a really big fan of this one as well!


I’m sure you can try baking this without the water bath, but from my understanding you will get the absolute best textures if you use the water. It’s really not that hard. All you need is a roasting pan.

This cheesecake is super creamy and the flavors are very subtle and delicate. The mousse on top is very light and adds just a little extra amaretto into your life. The crust has just a right amount of crumble to it. Overall I think it’s not too rich like some New York Style Cheesecakes, it’s just the perfect way to finish your special dinner with your special someone!

Click here to see more Valentine’s Day inspired recipes!

I hope you all love this cheesecake as much as we do!

Ingredients:

  • 12 Chocolate Graham Crackers, crushed
  • 5 Tbsp Butter, softened
  • 32 oz Cream Cheese, room temperature
  • 1 Cup Sour Cream
  • 1/3 Cup Sugar
  • 2 Cups Ghiradelli Milk Chocolate Chips
  • 1/2 Cup Butter
  • 2 tsp Vanilla Extract
  • 1/2 Cup Amaretto
  • 4 Eggs and 2 Egg Yolks, room temperature

Topping:

  • 1/4 Cup Amaretto
  •  3/4 Cup Whipping Cream
  • 4 Tbsp Powdered Sugar
  • 4 oz Cream Cheese
  • Optional- 1/2 cup sliced Almonds

Preheat oven to 350 degrees.

Mix together the crushed graham crackers and the 5 Tbsp butter. Press into the bottom and up the sides of a 9 inch springform pan. Place in the oven for 5 minutes, remove and chill in the refrigerator while preparing the filling.

In a double boiler, or a medium bowl over a saucepan melt the 1/2 cup butter. Add the chocolate chips and stir continuously until all the chocolate has just barely melted. Remove from heat immediately. Set aside.

In a large bowl use a hand mixer to beat the cream cheese until it is smooth. Add sugar and sour cream, beat well. Scrape down the sides of the bowl. Add the cooled chocolate sauce, vanilla and Amaretto. Mix well. Add the eggs one at a time, beat on low until eggs are just incorporated.

Pour the batter over the prepared crust. Wrap tinfoil around the outside of the springform pan. Place in a large roasting pan. Pour boiling water in until it’s halfway up the side of the cake pan. Bake the cheesecake for 60 minutes. Reduce heat to 300, bake an additional 20 minutes. Turn the oven off and let the cheesecake rest for 60 minutes. Move cheesecake to the refrigerator overnight.

To prepare the topping:

In a medium bowl beat the cream cheese with a hand mixer until it’s light and fluffy. In a large bowl beat the whipping cream, powdered sugar and amaretto for about 5-7 minutes until the cream can hold it’s own shape.

Using a spatula take 1/4 of the whipping cream and fold it into the cream cheese. Repeat with the remaining whipping cream until you have a smooth mousse. Transfer the mousse into a piping bag and pipe the mousse over the top of the cheesecake. Smooth with a frosting spatula. Add almonds. Place back in the fridge for 15 minutes.

If you want to be super professional when slicing the cheesecake, run a long thin knife under hot water for a minute and wipe dry with a paper towel between each cut. This is definitely my new go to for picturesque cheesecake slices!

Sautéed Rosemary Potato Gnocchi


So if you don’t really know what gnocchi is they are bite sized pasta bites that are made with potato. Usually they are just served boiled, but I like to sauté them a little bit. This adds a little more texture and crispy bite, rather than eating like a soggy mashed potato.

I just love potatoes. You can mash em, fry em, bake em, boil em put em in a sauce or make em into a cake! They are so versatile and it’s a blank canvas that you can tie into almost any dish. Yum!!

This is a good alternative for mashed potato or baked potato. Sure to impress all your family and friends. We are actually taking pumpkin and ricotta gnocchi to my parents house this year! Click here for that recipe. I’ll probably swap out the pumpkin for sweet potato.

One thing that will make these extra special is adding your favorite herb to the oil when you sauté them and it will really help pull your whole dinner together.

There are a couple different ways to prep the potato, I would recommend baking or steaming for a really fluffy gnocchi. You can also boil them, but you may need to add more flour because they will be super sticky. 

I also know that there is some specific technique for shaping gnocchi, but I’ve never seen it on a cooking show so I’m going to pretend like it doesn’t exist 😉

Ingredients:

  • 2 potatoes, baked or steamed or boiled, skins removed
  • 1 1/2 Cup Flour
  • 1 egg, lightly beaten
  • 2 tsp salt
  • 1 Tbsp Garlic Powder
  • 3 Tbsp Grapeseed Oil
  • 1 Tbsp Rosemary or your dried herb of choice

You can either use a large bowl or just a clean work surface. Add the flour, salt and garlic. Using a potato ricer or grater add the potato to the flour. Add the egg. Use your floured hands to work all the ingredients together until you can form a ball of dough that holds it shape.

Cut your dough ball into 4 pieces. Flour your work surface. Roll out each piece of dough into a 12 inch rope. Use a small sharp knife to cut the rope into 1/2 inch pieces. Sprinkle with flour and lightly press a fork on top of each piece to slightly flatten and make the indents on one side.

In a large pot fill 3/4 with water, add 2 Tbsp salt and 1 Tbsp vegetable oil. Bring to a boil. Drop in the gnocchi and they will sink to the bottom. Once they rise to the top you will know they are done. Usually just takes 2-3 minutes. Remove with a slotted spoon and place on a lightly oiled cooking sheet.

In a large skillet add 3 Tbsp Grapeseed oil and 1 Tbsp Rosemary or your herb of choice. Sauté the gnocchi about 10 at a time until they are lightly browned on each side.

Serve up with your favorite gravy, pasta sauce or dipping sauce.

White Chocolate Cranberry Cheesecake


I don’t know if anyone loves cheesecake like we do! I mean real creamy and crumbly and flavorful cheesecakes. One of my favorite things is that they are so versatile! I don’t know of any flavor profile you can’t put into a cheesecake. Of course my first holiday bake had to be a cheesecake. I think this year we are going to try another eggnog cheesecake and a candy cane cheesecake. Yum! I can’t wait 🙂

There are a few things to remember when making cheesecakes. First, do not put too much butter in your crust. The filling will hold it together. Next, scraping down the sides of your bowl while mixing the batter is key to getting a creamy smooth consistency. Last, do not rush the cooling process. Yes it takes a long time but you will not regret the results.

Ingredients:

Crust:

  • 2 Cups Nilla wafers, crushed into fine crumbs
  • 2 Tbsp butter, softened

Cheesecake:

  • 16 oz Cream Cheese, softened
  • 1 Cup White Sugar
  • 16 oz Sour Cream
  • 12 oz Bakers White Chocolate, melted
  • 3 Eggs
  • 1 Tbsp Vanilla
  • Juice of half a Meyer Lemon

Cranberry Filling:

  • 2 Cups Fresh Cranberries
  • 1/3 Cup Water
  • 1/4 Cup Sugar
  • Juice of half a Meyer Lemon

White Chocolate Ganache:

  • 1/2 Cup Heavy Whipping Cream
  • 1 Cup White Chocolate Chips
  • 1 tsp Vanilla Extract

Sugared Cranberries:

  • 2 1/2 Cups Fresh Cranberries
  • 1 Cup Water
  • 1 1/2 Cup Sugar, divided

Preheat oven to 350.

Mix Nilla wafer crumbs and butter and press into the bottom of a 9 inch springform pan. Bake for 5 minutes, then remove and place in the fridge while mixing the filling.

To make the filling: In a small saucepan add the cranberries, water, sugar and lemon juice. Over medium heat stirring frequently bring to a simmer. The cranberries will start to break down. Turn the heat up just a little bit and the mixture will start to thicken, this takes about 5-10 minutes.  When you can stir the mixture and it has the texture of jelly remove from heat.

In a stand mixer beat the cream cheese until smooth. Scrape down the sides of the bowl and mix in sugar. Once you have a grainy paste add the sour cream and beat until smooth. Scrape down the sides of the bowl, slowly add the melted chocolate. Add the vanilla, lemon juice and eggs. Mix until combined.

Remove the crust from the fridge. Pour about half the batter onto the crust, add a few spoonfuls of filling and lightly swirl them together. Repeat with the rest of the batter and filling.

Bake for 1 hour. The top should be lightly browned, and when you jiggle the pan the cheesecake should barely move. Once your cheesecake is done, turn off the oven, leave the cheesecake in there for 1 hour. Remove from the oven and place in the fridge for 4-6 hours until completely cooled.

To make the ganache warm up the cream and vanilla in a small sauce pan until it gently simmers, put the chips in a heat safe mixing bowl and pour the hot cream in. Mix continuously until you have a smooth sauce. Bring to room temperature.

To make the sugared cranberries in a small saucepan heat up the water and 1 cup sugar mixing until the sugar is completely dissolved. Remove from heat and add the cranberries. Stir for 3-5 minutes. Using a slotted spoon move the cranberries to a cookie sheet and let them dry for 5-10 minutes until they are sticky to touch but not wet. Roll in 1/2 cup sugar until completely coated.

On your slightly cooled cheesecake pour the ganache and top with the sugared cranberries, and finish cooling.

And then savor every last bite!!

 

Minty Monster Krispie Treats


Who doesn’t love a dessert with a cute monster face? This might be my favorite creepy treat I’ve made this year! Rice Krispie treats are such a classic treat for kids and adults alike! There are so many fun twists and I couldn’t help but come up with one of my own…..mint chocolate treats dipped in chocolate. They are scary good…..and would be a big hit at any Halloween party.

I just love Halloween so much. Ever since I was little I have enjoyed making my own costume or even putting it together, in fact there is only one year that I actually purchased a full on costume to be a pirate wench. This year Levi and I are going as Sheldon and Amy from Big Bang Theory. Should’ve been an easy one to put together right? Wrong!! Who knew that knee length skirts and striped cardigans would be so hard to find?!? After 4 hours of hopping from store to store I only had a button up and tights. I was about to just settle for some stuff in my closet that was close but not quite right, but I had this feeling that I should give Ross one more chance….and BOOM there it was the rest of my costume. YAY!! Let the Halloween shenanigans begin!

And let there be treats!

Ingredients:

  • 4 1/2 Tbsp Butter
  • 16 oz bag of Marshmellows
  • 3 Cups Rice Krispie cereal
  • 3 Cups Cocoa Pebbles cereal
  • 1 cup Mini Chocolate chips
  • 1 cup Andes Mint Pieces

Decorations:

  • 2 Bags Green Candy Melts
  • Candy eyes
  • Mini Reese’s peanut butter cups
  • Black icing in a tube
  • Pink spray mist

In a large pot melt the butter over medium heat. Add the marshmallow and stir till completely melted. Remove from heat. Add the cereal and stir until well combined. Mix in chocolate chips and Andes pieces.

Spray a 13 x 9 with cooking spray and press the mixture into the pan. If you want thinner ones you can also use a deep cookie sheet.

Place in the fridge and cool for 15 minutes then cut into desired size squares.

Melt candy melts in a small crockpot, pan on the stove or bowl in the microwave. Quickly dip the treats in the chocolate and lay on a sheet of wax paper sprayed with cooking spray. I used an icing spatula to make the top side as smooth as I could. Add the eyes and the Reese’s while the chocolate is still warm.

Spray on some rosy checks and pipe on a goofy grin with the icing and you are to go!

Have a Happy, Spooky and Safe Halloween everyone!

Twilight Zone Sugar Cookies

And the Halloween baking extravaganza continues!!! I’ve made these swirled cookies a few times now and they are just so much fun! What does everyone like doing for Halloween? My big party days are over. Now we just like to take the dogs over to my parents house and have a fun evening playing games and making good food.

I am pretty excited to dress up this year. The last couple years have been kind of just last minute throw together from what I already had in my closet. Quite a few years ago Levi and I were a big hit at work as Ken and Barbie, and now the time has come again……. we are both in town and working on Halloween! Hooray!! Time for another iconic couples costume. We’ve been pondering for quite some time and finally landed on one…… but I won’t give it away just yet!

Back to the cookies…. they don’t take very long to put together and you can do your Halloween decorating while you’re waiting for dough to chill. They also only take about 8-10 minutes in the oven 🙂

Happy Halloween everyone!!

Ingredients:

  • 1 Cup Softened Butter
  • 1 Cup White Sugar
  • 1 Egg
  • 1 Tbsp Vanilla Extract
  • 1/8 tsp Almond Extract (optional….you can add any flavor to these really! I like to give a sugar cookie a little something extra for taste)
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp salt
  • 3 Cups Flour
  • Bright green and neon purple food coloring
  • 1 package Halloween sprinkles

In a stand mixer beat the butter and sugar until it’s light and fluffy. Add the egg and extracts. Mix well. Add in the salt and baking powder, mix in and then add the flour and mix until you have a crumbly dough.

Split the dough in half. Add some neon purple food coloring to one half and bright green to the other. I used Wilton food color. Wrap each dough ball in cling wrap and put in the fridge for an hour.

Roll each dough out to your desired thickness. The thinner it is you will have more cookies that are smaller in size. The easiest way to roll it out is between 2 layers of cling wrap.

Brush a small amount of water on your bottom dough to help the layers stick together. Place the other layer on top and decide if you’re going to roll it long ways or short ways and make a tight roll.

The best way I’ve found to get the sprinkles on the cookies is to line a deep cookie sheet with cling wrap and pour sprinkles along the edge. Lightly press the cookie roll into the sprinkles on all sides. Wrap the roll up in the cling wrap and place in the fridge for another 15 minutes.

Preheat over to 350.

Slice the cookie roll with a sharp thin knife or wire or unflavored dental floss. Arrange on a cookie sheet and bake cookies for 8-10 minutes. You can tell a sugar cookie is done cooking when the cookie doesn’t look moist or shiny. The bottom will be lightly browned.

Spooktacular Pumpkin Filled Cupcakes


Getting a jump start on the Halloween baking this year! I had a lot of fun with these ones. I asked one of my friends for some inspiration and she said Pumpkin filled white cake with cream cheese frosting. Boom! That’s the way to mix taste with style! I had to go with a traditional orange and black theme for my first Halloween bake.

I also tried a little chocolate work for the first time as well. Thank god for candy melts. They were so easy to work with. I wish I had been able to find a better color that would stand out, but I ended up with black since it was the only one that wasn’t pastel.

The pumpkin filling is really simple. If you want to change up the texture a bit you could add 2 oz cream cheese and use a hand mixer to blend it in.

Ingredients:

Cupcakes:

  • 1 Box White Cake Mix
  • 1 Package Jello Instant White Chocolate Pudding
  • 1 Cup Sour Cream
  • 4 Eggs
  • 1/2 Cup Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1/2 Cup Milk
  • Black Food Coloring

Filling:

  • 16 oz Pumpkin Puree
  • 1 Tbsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 Cup Sweetened Condensed Milk
  • Optional: 2 oz cream cheese

Frosting:

  • 1/2 cup butter, room temperature
  • 1/4 cup shortening
  • 8 oz cream cheese, room temperature
  • 5 Cups powdered sugar
  • 1 tablespoon vanilla
  • 1-2 tablespoons cream or milk
  • Orange and Black food coloring. I used Wilson icing color.

To make Cupcakes:

Preheat oven to 350 degrees.

To make the cupcakes add the cake mix and pudding into a stand mixer and mix on low. Add milk, mix well and scrape down the side of the bowl. Add oil and eggs. Mix well. Add vanilla and sour cream. Mix well for 2 minutes scraping down the sides of the bowl. It’s very important to make sure that the sides of the bowl are scraped down because if the batter isn’t evenly mixed your cupcakes will have inconsistent texture and bake.

Line cupcake pan with cupcake papers. Fill each cup about 2/3 full with batter. Bake for 20-22 minutes until a toothpick inserted comes out clean. Let cool completely before filling and frosting.

To make filling:

Mix all the ingredients together until smooth. Put it in a piping bag with a filling tip. Once the cupcakes are cooled insert the filling tip and fill each cupcake with plenty of pumpkin.

To make the frosting:

In a stand mixer beat the butter and cream cheese until smooth. Add 1 cup powdered sugar and vanilla. Mix completely. Slowly add the rest of the powdered sugar until you have a creamy frosting. Split the frosting into 2 bowls and add black coloring to one and orange coloring to the other. I used a dual bag technique and a Wilton 1M tip to pipe frosting onto the cooled cupcakes. Sprinkle coarse sea salt on top of each cupcake.

To make the decorations melt half a bag of any colored candy melts in a piping bag according to directions. Cut off a small tip of the bag. Pipe your favorite shapes onto wax paper and once hardened remove with a thin spatula.

Cupcakes of Fire and Ice


Hooray for Season 6 of Game Of Thrones!! What happened to Jon Snow, Daenerys, Sansa and all our other favorite characters?!?! I am so glad they all had story lines in the first episode! How crazy was the last scene with Melisande?!? Of course I had to make a special treat for GoT premier night. And what better treat than cupcakes?

After my last raging success with chocolate cupcakes I decided to go with a white chocolate cupcake and a white chocolate frosting.

I did accidentally add a little too much milk to my frosting so that’s why the pictures aren’t the best, maybe I’ll get another batch done soon. I took a bunch of these bad boys to work with me on Monday and they were devoured! And someone even asked me the next day if I brought any more because they were so good!

Makes 18 Cupcakes

  • 1 1/2 Cups Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 package White Chocolate Pudding
  • 1/3 Cup Butter, softened
  • 3/4 Cup Sugar
  • 3 Eggs
  • 1/2 Cup White Chocolate Chips, melted
  • 2 tsp Vanilla Extract
  • 1 Cup Milk
  • Red and Blue Food Dye
  • Optional- red hot candies and crushed peppermint

Frosting:

  • 4 oz Cream Cheese, softened
  • 1/4 Cup Butter, softened
  • 2 tsp Vanilla Extract
  • 1/4 Cup White Chocolate Chips,melted
  • 3 Tbsp Milk
  • 3 Cups Powdered Sugar
  • Red and Blue Food Dye and fun decorations

Preheat oven to 325 degrees. In a stand mixer beat the butter and sugar until well combined and light and fluffy. Add the eggs and beat until just mixed. Add the milk, vanilla, baking soda, salt and pudding mix. Turn up the mixer speed to medium and beat in the melted chocolate. Add the flour. The batter should be smooth. Transfer half the batter into a medium bowl and add red dye to one bowl and blue dye to the other.

Line a muffin tin with cupcake papers. Fill the papers about 2/3 full of the batters. You can sprinkle a few white chocolate chips/red hot candies/peppermint candies in each cup if you’re feeling it.


Bake for 20-24 minutes until an instead toothpick comes out clean. Remove from oven and let cool completely before frosting.

To make the frosting:

In a medium bowl whip the butter and cream cheese together. Mix in the melted white chocolate. Add the vanilla and milk, mix until well combined. Slowly add the powdered sugar until you reach the desired consistency. Divide the frosting into seperate bowls and mix in the food dye.

Use a pastry bag or whatever your favorite frosting contraption maybe and frost the cupcakes. Top with some cute sprinkles or colored sugar.

Can’t wait for the next episode! Levi and I will be trying some different drinks this season! Let me know what your favorite GoT inspired recipe is! Or make one up and send it to me 🙂