Fun in the Kitchen

Here are a couple fun things to do in the kitchen


Bakerella Cake Pops
They had a demo on these at our Super Saturday---way easy and fun for everybody!

Chocolate Cup Cakes



These were fun to make. They weren't quite as easy to "peel" off as the directions say, so if anyone has a good tip with this, please leave a comment:)

8 oz. semisweet chocolate, broken up
1 tablespoon solid vegetable shortening
12 paper or silicone cupcake liners
12 scoops assorted ice cream and sherbet flavors
chocolate curs, to garnish (optional)

1. Melt chocolate and shortening in a medium-size microwave-safe bowl on High for 2 min., stirring halfway; after stir until smooth (I only did this for 1 min. 10 sec)

2. Using a small, clean brush, spread about 2 teaspoons melted chocolate into bottom and up side of each cupcake liner. Chill cups until firm, about 10 min., reserving any extra chocolate.

3. Remove cups from refrigerator. Re-melt remaining chocolate in microwave for 20 seconds, if necessary. Reinforce any weak spots inside cups (especially near the rims) with melted chocolate. Return to refrigerator to set, about 20 min.

4. To remove chocolate cups from paper liners: Loosen a top edge and peel paper away (it will rip apart, but still come off cleanly). For silicone liners: Pop out of liners by gently pressing on bottom of cups and pulling away side of liner from chocolate shell.

5. To serve: Place 1 generous scoop ice cream or sherbet into each chocolate cup (cups can be filled several hours ahead and frozen, covered). Just before serving, garnish with chocolate curls, if desired.

Note: You may substitute milk or white chocolate for semisweet, depending on flavor preferences.

If you would rather do a real filling here is an awesome recipe from Michelle:)

Reece's Peanut Butter Cups
1 1/3 c. Powdered Sugar
1/2 Cup Peanut Butter
1/2 Package (5 Crackers) graham crackers, finely crushed (sandy like)
1/2 cup butter
milk chocolate melted

Melt Butter. Add PowSug, PB, and crushed Graham Crackers. Mix throughly. Press into pan firml. Cover with melted chocolate. Refrigerate 1 hour [or freeze for 20 minutes]. Enjoy!