Yellow cupcakes with chocolate frosting and a squiggle

My squiggles need work!

This weekend’s treat request from my chief taste tester was a yellow cupcake with a fluff filling, chocolate frosting, and a squiggle. I can’t master the look of the squiggle like Hostess, so really mine is a long blobby of a line. I used jumbo cupcake liners because larger cupcakes are easier for me to fill with filling. I used fat free free yogurt. You can use another type of greek yogurt or sour cream,if you prefer

Reminder – preheat your oven to 350 degrees for 20 minutes before baking, so it cycles to the right temp.

  • Ingredients for cupcakes
  • 1 cake mix
  • 3.4 oz instant vanilla pudding mix
  • 3 eggs
  • 1/2 cup water
  • 1/3 cup oil
  • 1 3/4 cups Greek yogurt

Directions – preheat oven to 350 degrees for 20 minutes. line large muffin tins with large/jumbo cupcake liners. In a bowl, combine cake mix, eggs, water, oil. Blend in Greek yogurt. Mixture will be thick. Scoop out 1/2 cup of batter into lined muffin tins. (I used a large cupcake scoop from Bed, Bath and Beyond). Bake 20 to 25 minutes or until a toothpick inserted in top comes out with a few moist crumbs. Cool completely.

  • Filling ingredients.
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk or cream
  • Blend butter and fluff. Mix in powdered sugar. Add enough milk (1 tsp at a time) to get desired consistency
  • Chocolate frosting ingredients
  • 1/2 cup butter soft
  • 1/4 cup baking cocoa
  • 2 to 3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • Mix well. You may need to add more heavy cream or powdered sugar to get the consistency you want
  • Squiggle ingredients
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Heavy cream
  • Blend butter, powdered sugar and vanilla. Add cream, a tsp at a time, to get the consistency you want. It will be a little on the thicker side

Now the assembly!

Cut out a cone of cupcake, saving the cut out part
Fill with filling
Gently press cut out cone on top of filling
Frost (sweet Gracie is supervising)
Add your squiggle/blobby

Store finished cupcakes in a covered container.

Thanks so much for stopping by today. I wish you much love, happiness and joy today. And remember to be kind. A small act of kindness can make a big difference in someone’s life

Hot cocoa brownies with fluff filling and topped with chocolate ganache and a squiggle!

Hot cocoa brownies

We spent this snowy Saturday shovelling, letting Gracie in and out approximately one million times, and watching hockey. Rob requested hostess cupcakes,so I did a little tweak – hot cocoa brownies, with hostess filling, chocolate ganache and a squiggle. The squiggle is never my forte. You can say the same for my decorating and picturing taking.

Topped with a squiggle (really it is a blob)

Reminders – scoop your flour from your flour bag into your measuring cup. Preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Brownies ingredients
  • 1 cup butter, melted and cooled at room temp for 10 minutes
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 cup hot cocoa powder
  • 1/4 cup unsweetened baking cocoa
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Line an 8×8 pan with tin foil and spray with baking spray. in a bowl, mix together melted butter, sugar, eggs and vanilla. Blend in dry ingredients just until combined. Fold in chips. Bake 30 to 35 minutes, until a toothpick inserted in center comes out with a few crumbs. Cool completely.

  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk

Directions – in a bowl, blend butter and fluff well. Add vanilla. Mix in powdered sugar,slowly. Add milk, a tsp at a time, to get the consistency you want. Spread over cooled brownies

  • Ganache ingredients
  • 1/2 cup heavy cream
  • 1 1/2 cups chocolate chips

Directions – place chips in a bowl. In a saucepan, heat heavy cream just to a boil. Pour over chips. Let sit 5 minutes. Stir smooth. (If you need to, microwave mixture for 20 seconds and that should allow you to stir it smooth). Spread over fluff filling

  • Squiggle ingredients
  • 1/4 cup butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1-2 tsp milk

Directions – blend together well. Scoop into a plastic sandwich bag and cut out a corner. Now squiggle on top of chocolate layer! If you can do a squiggle, more power to you. My abilities only allow a blob. Store in covered container.

Celebratory fudge

Celebration fudge

I asked Rob what to make to celebrate the Bills week 17 win and he said fudge with Oreo crumbles. Fudge is not something I make very often, so I said “sure.” Thanks to the win and the Ravens loss, the Bills clinched a playoff spot, so here is your celebratory fudge with crushed oreos. Wooooooo!!!

Crushed oreos are just what this fudge needed
  • Ingredients
  • 4 tbs butter
  • 2 1/2 cups marshmallow fluff
  • 2 1/2 cups sugar
  • 2/3 cup evaporated milk
  • 2 cups chocolate chips
  • 1 tsp vanilla

In a pan, combine butter, fluff, sugar and evaporated milk. Cook over low heat until butter and fluff and melted, stirring occasionally. Bring to a boil. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Add chips and vanilla. Stir until melted. Line and 8×8 pan with ton foil,and spray with butter spray. Spread fudge evenly in prepared pan. Sprinkle with crushed Oreos. Let set for a few hours. Cut and store in covered container.

Yum!

Thanks so much for stopping by. I hope you have a wonderful day filled with peace,joy and love. And remember to be kind. Your kindness may be just what some person needs. Also – Go Bills! ❤❤

Hostess cupcake-like Whoopie pies

Hostess cupcake whoopie pies

Dear friends, I was a baking fiend today. I made a small yellow cake with chocolate frosting for my mother in law. Then, I made XL cupcakes with various frostings, and then, I made these hostess cupcake-like whoopie pies. And I used cake mixes for all of them! But the frosting, fillings and squiggles are all homemade. Rob wanted hostess cupcakes, but those are such a disaster for me, who can not decorate at all, I went whoopie pie instead. Still has the fluff filling, chocolate frosting and squiggle. I would say with less mess, but not really. I ended up with chocolate cake batter on the elbow of my Josh Allen Bills hoodie. Now, I am sitting on the deck with Gracie and Rob, still with chocolate on my elbow. Listening to the birds.. And I swear one sounds like he is singing “Derek Jeter”

A reminder to take your butter put an hour or so for the fluff filling and squiggle so it softens up. Also preheat your oven for 20 minutes for baking so you get the right temp.

  • Whoopie pie ingredients
  • 1 chocolate cake mix
  • 2 eggs
  • 1/3 cup oil

Directions – preheat oven to 350 degrees for 20 minutes. combine ingredients and mix well. Dough is thick. Line a cookie sheet with nonstick baking liners. Scoop out either 1 1/2 tbs of dough or 3 tbs (I did both sizes). Stagger on prepared cookie sheet. Bake 6 to 8 minutes for smaller cookies, 7 to 9 for larger ones. Cool completely.

  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 to 3 cups powdered sugar
  • 1 tsp vanilla
  • Milk

Directions – combine fluff and butter. Blend in powdered sugar. Add vanilla. If mixture is too thick, add a little milk.

  • Chocolate frosting ingredients
  • 1/4 cup baking cocoa
  • 2 tbs butter, melted
  • 2 -3 cups powdered sugar
  • Milk

Directions – combine butter and cocoa. Add powdered sugar. Blend in enough milk to get the consistency you want.

  • Squiggle ingredients
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • Milk

Directions – combine butter and powdered sugar. Add vanilla, then enough milk to get the consistency you want for your squiggle! Scoop into a sandwich baggie and cut out a small corner. Now put the whole thing together

Lay cookie flatside up
Cover with filling
Top with another cookie, flatside down
Frost
Add your squiggle, or in my case, a blob!

Store in covered container.

Remember to be kind because everyone is battling through something. Also know that you matter and you are loved.

Hostess cupcakes (complete with the squiggle!)

Hostess cupcakes with marshmallow fluff filling, chocolate frosting and a squiggle!

These dear friends are hostess cupcakes, complete with the fluff filling and magical squiggle. I made these using a chocolate cake mix, but I fancied it up a bit, using an instant pudding mix, fat free Greek yogurt, along with water, oil and eggs. If you don’t have Greek yogurt, you can always use sour cream. My squiggle isn’t so much a squiggle, but a blob of a line. ☺. You can use whatever cake flavor you want, but just use a corresponding flavor pudding mix. I used jumbo cupcake liners here too! a reminder to preheat your oven to 350 degrees before baking.

  • Cupcake ingredients
  • 1 cake mix
  • 3.4 oz instant pudding mix
  • 4 eggs
  • 1/2 cup water
  • 3/4 cup oil
  • 1 cup Greek yogurt
  • 1 cup chocolate chips

Cupcake Directions – preheat oven to 350 degrees for 20 minutes. Line a jumbo cupcake pan with jumbo cupcake liners. In a bowl combine cake mix, pudding mix, oil, eggs and water. Blend in Greek yogurt, then chocolate chips. Scoop put 1/2 cups of batter into each cupcake liner. Bake 13 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool completely

  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2-3 cups powdered sugar
  • Milk

Filling Directions – combine butter, fluff and powdered sugar. Add milk, a tsp at a time, if you want to thin it out a bit.

  • Frosting ingredients
  • 1 stick butter, melted
  • 2/3 cup baking cocoa
  • 3 cups powdered sugar
  • 2 tbs milk

Frosting Directions – combine all ingredients

  • Squiggle ingredients
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2-3 tsp milk

Squiggle Directions – blend well. Put in a small Ziploc baggie and cut off a small corner

Cut out a cone from the cup of each cupcake.

Set cone aside.

Fill the hole with fluff filling.

Replace cone, gently pushing in.

Frost.

Top with squiggle.

Store in covered container.

Big wheels/Ding Dongs/Ring Dings

Another hostess challenge answered!

These treats were a request from my husband, Rob. They have different names – big wheels/Ding dongs/Ring dings, but seem to be basically the same thing, made by Hostess. He asked if I could make “Big Wheels.” Honestly, I never heard of them. The only Big Wheels I knew of where the bike we all had as little kids! Anyways, I learned Big Wheels by Hostess, were a bigger version of Ding Dongs, which seem to be remarkably like ring dings. Just an individual chocolate cake, filled with a fluff filling and covered In melted chocolate. In my hometown, I remember Stroehmanns seemed to be the king in stores, and they had a lot of the same type of treats as Hostess. My favorites were the Sno balls, especially the pink ones. Anyways, here is the recipe for Big Wheels. I made them with a homemade chocolate cake recipe, but next time I would use a cake mix because it would be easier and faster..and frankly, cake is cake. They are a little messy in the pictures, but my ESPN Radio work family will like them on Monday. (And I didn’t waste the leftover cake after the cutouts! I smooshed it all together and formed whoopie pies! )

  • Ingredients
  • 1 chocolate cake mix, baked in round pans and cooled completely
  • 1/4 cup butter softened
  • 3/4 cup marshmallow fluff
  • 1 1/2 cups powdered sugar
  • Heavy cream/milk

Directions – invert cooled cakes onto parchment paper. Using a round cookie cutter, cut out circles. In a bowl, mix butter, fluff and powdered sugar. Add enough heavy cream or milk to get thr consistency you want.

Cut out a cone of each individual cake and save it.

Fill the hole with a spoon of filling

Replace the cone of cake over the hole,and gently press in.

Cover with melted chocolate and store in covered container.

As you can see, I struggle decorating with melted chocolate

Friday football treats # 19 – Smores cookie bars

Smores sugar cookie bars

Today’s treat is in advance of the Bills AFC divisional playoff game vs the Ravens. A Saturday night game! I have all day to get nervous! I really need them to keep winning. They’ve been a needed distraction to this crapbag of a start to 2021. Maybe we’re getting all the bad stuff out of the way early.

These feature a Graham cracker sugar cookie base, followed by a layer of melted chocolate chips and topped with marshmallow fluff frosting. Of course, I got impatient and frosted them while they were still warm, so the frosting got mixed in with the melted milk chocolate. These are pretty easy and use sugar cookie mixes as part of the base.

  • 2 sugar cookie mixes
  • 2 cups graham cracker crumbs
  • 2 cups butter, melted
  • 1 cup milk chocolate chips

Directions – preheat oven to 375 degrees for 20 minutes. Combine sugar cookie mixes and graham cracker crumbs. Mix in melted butter. Press into an ungreased 9×13 pan. Bake 20 to 25 minutes (will be light golden on top). Sprinkle chocolate chips. Let sit 5 minutes. Spread smooth. Let cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2-3 tbs milk

Directions – cream butter and fluff. Add powdered sugar and vanilla. Blend in enough milk to get desired consistency., frost bars. Cut and store in covered container.

Go Bills!