Grasshopper Mini Bundt Cakes for St. Patrick's Day

I was inspired by this fun little recipe from the Mix and Match Mama. 

Click HERE to see. 

I actually designed my recipe from just looking at the picture, 

but now I see that our recipes are very similar. Just a few tweaks.

And having just purchased a mini bundt cake pan, 

I thought this the perfect time to use it. 

So if you are looking for an adorable (and easy!) 

recipe to celebrate St. Patty's Day, look no further. 

You have come to the right place.

Grasshopper Mini Bundt Cakes

Shopping List:

1 box Chocolate Cake Mix

(I used Duncan Hines 

Dark Chocolate Fudge).

3 Eggs

1/3 C Canola Oil

1 C Water

1 14oz container of White Icing

(I used Duncan Hines 

Whipped Fluffy White Icing).

1 tsp Mint Extract

Green Food Coloring

Green Gel or Cooking Icing

Method:

1. Preheat oven to 350. My mini bundt cake pan is non-stick so I did not need to spray with cooking spray, however if you do not have non-stick, I recommend doing so.

2. In a stand mixer bowl, combine cake mix, eggs, oil, and water. Blend for 2 mins on medium speed.

3. Spoon batter into mini bundt cake pan. Bake for 18-20 mins or until toothpick inserted comes out clean. Cool cakes on wire cooling rack completely.

4. Add 1 tsp mint extract (or to taste) and a few drops of green food coloring to icing and stir. Remember, a few drops of food coloring goes long way.

5. Frost bundt cakes. Design a 3 or 4 leaf clover on top using gel or cookie icing. Enjoy!

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1 Yr Blogiversary!!

It's Teach Me How to Cookie's 
1 Yr Blogiversary!!!

One year ago today, we posted our first recipe... Meatball and Veggie Strombolis.
Click HERE for the recipe.

I started TMHTC on a whim, hoping to find a little hobby I could enjoy.
I had no idea how much I would love blogging,
sharing recipes, creating recipes, and connecting with people.

I'm also excited to announce that today
we are launching our official Facebook page!

 
Make sure you click HERE to like the page
to keep up with all of the latest recipes and posts!

I have to take a second and thank all of the
guest bloggers who have guest posted for me!
I have loooved having these wonderful women
share their talents through TMHTC!

Thank you Hannah, Sue (Mom), Mandy, Katie, 
Melissa, Julie, Tessa, and Carly! 
I hope you will continue to share your recipes on here!

And to anyone else interested in guest posting, please contact me and let me know!

And now the Top 5 Recipes from the year...

1. Chicken Asparagus and Parmesan Spaghetti

Click HERE for the recipe.

2. Irish Car Bomb Cupcakes

Click HERE to see the recipe.

3. Starbucks Iced Lemon Pound Cake

Click HERE for the recipe.

4. Cabbage & Ramen Noodle Salad

Click HERE to see recipe.

5. Taco Pie

Click HERE for the recipe.

Your favorite Pumpkin Fall Friday...

...Easy Pumpkin Dip

Click HERE for recipe.

Your favorite Christmas Cookie...

...Katie's Sugar Cookie Cut outs with Royal Icing

Click HERE for recipe.

My Favorite Recipe from the year...

...Salted Caramel Mocha Cupcakes

Click HERE for recipe.

And now....

The WINNER of the Red Keurig Mini Brewer is...

Tiffany Roberts!!

Congratulations Tiffany! I will be emailing you with 

instructions on how to claim your prize.

In case you missed yesterday, here is 

The Perfect Valentine's Dinner Menu for You and Your Sweetie!

Chocolate in EVERY. COURSE!

Click HERE for the recipe.

Here's to another great year of cooking, baking, blogging, 

creating, sharing, connecting, and tasting!

Valentine's Day Dinner Menu for you and Your Sweetie

Valentine's Day is almost here!!

I hope you are busy making plans to celebrate
with you and your loved one - whether thats a significant other
or just a group of girlfriends you truly love!

I know how nice it can be to go out to a fancy restaurant,
but sometimes its nice to stay in and cook a delicious dinner.
If that's you this weekend, than look no further for the perfect menu!

Why is this the perfect Valentine's Day Menu, you ask?
Well let me say one word.

Chocolate. Yes, Chocolate.

Every recipe in the menu contains chocolate.

I'll give you a moment to soak that in.

Well let's not delay!
I present your perfect Valentine's Day Menu FULL of Chocolate!

Berry Spinach Salad with Chocolate Dressing

I've never been so excited to eat a salad in my life!

Shopping List:

1 bg Baby Spinach

1 container Fresh Strawberries, quartered

1 container Blackberries

1 C Honey Roasted Almonds

Dressing:

1 oz square Dark Chocolate, melted

3 Tbsp Olive Oil

3 Tbsp Balsamic Vinegar

1 tsp Honey

Salt and Pepper, to taste

Method:

1. Assemble salad
2. Mix together ingredients in dressing. Dress salad. Enjoy!

Chocolate Rub Top Sirloin

Shopping List:

2 Top Sirloin Steaks
(Or steak of choice)

1 Tbsp Cocoa Powder

1 tsp Cayenne Pepper

1 tsp Cumin

1/2 tsp Ground Ginger

Salt and Pepper, to taste

Method:

1. Mix steak rub.
2. Coat Steak.
3. Grill steaks or sear in pan with 1 Tbsp Olive Oil over medium heat until cooked to desired wellness. Enjoy!

Red Velvet Whoopie Pies

These are my absolute favorite.
You won't believe how delicious these puppies are!!
And since we are using a box mix, they are super easy to make!.

Shopping List:

1 box Betty Crocker Devil's Food Cake Mix

1/2 C (one stick) Butter, softened

2 Eggs, beaten

1 bottle Red Food Dye

1 container Cream Cheese Frosting

1 C Mini Chocolate Chips

Method:

1. Preheat oven to 350. Cover 2 baking sheets with parchment paper.
2. Beat together cake mix, butter, eggs, and food dye. Drop 1 inch scoops of dough 2 inches apart onto baking sheets.
3. Bake 10-12 minutes. Remove from oven and allow to cool completely (at least 15 minutes).
4. Spread cream cheese frosting on bottom of one cookie and sandwich together with another.
5. Place mini chocolate chips in a bowl and roll whoopee pie so that frosting becomes coated in chocolate chips. Enjoy!

Recipe from Betty Crocker

Tomorrow we is our 1 Yr Blogiversary and celebrate we will! 

I can hardly believe it!

And we will announce the winner of the 

Red Keurig Mini Brewer 

BIG GIVEAWAY!! 

Only a few hours left to enter if you haven't already!

Click HERE to enter!

See ya tomorrow!

Guest Post: Raspberry Chocolate Macaroons

I love when my sister guest posts! 

She always has the best recipes. 

Here recipes are some of the most popular on this blog! 

I knew I had to have her contribute a recipe 

for 1 Yr Blogiversary Celebration Week 

since she has been such a BIG part of this blog from the beginning. 

I asked her to come up with an awesome Valentine's Recipe, 

and she did not disappoint. 

She really loooooves Macaroons so this was the perfect 

Valentine's Day recipe for her! 

Bon appetit!

Raspberry Chocolate Macaroons

Shopping List:

1 C Confectioner's Sugar

3/4 C Almond Flour

2 lg Egg Whites, room temperature

pinch of Cream of Tartar

1/4 C Superfine Sugar

Chocolate Ganache:

3 oz. fine-quality bittersweet chocolate (60-64%), finely chopped

1/3 cup heavy cream

1 tablespoon unsalted butter, soften

1/8 teaspoon raspberry extract

Method:

1.     Pulse confectioners’ sugar and almond flour in a food processor until combined. I don’t have one so I just used a whisk. Sift mixture 2 times

1. 2.     Preheat oven to 375 degrees. Whisk whites with mixer on medium speed until foamy. Add cream of tartar, and keep whisking until soft peaks form.
   3.     Reduce speed and add superfine sugar. Increase to speed to high and whisk until stiff peaks form. (approx. 8 minutes)
   4.     Sift flour mixture over the egg whites and fold the mixture until smooth and shiny. Be careful not to under or over mix the batter.
   5.     Place a pastry bag inside a glass so that you can easily scoop batter into the pastry bag. Twist the bag right above the tip before adding the mixture so it doesn’t start seeping out before you’re ready to pipe!
   
   
   
   6.     Line a baking sheet with parchment paper. Evenly space ¾ inch round cookie shells by swirling the batter in a circle and lifting up in the middle. Once you pipe all the shells that will fit, pick up the cookie sheet and tap it against the counter as to release air bubbles and flatten out the peaks formed when lighting up with the piping bag.
   
   
   
   7.     Let stand for 15 minutes to adjust to room temperature. When putting the sheet into the oven reduce the heat to 350 degrees. Bake for 10 minutes and at the halfway point, rotate the sheet. Repeat until you’ve used all your batter.
   8.     Let cookie shells cool completely. If you have trouble with the shells sticking to the paper spray the hot sheet with water. The steam will help release them.
   
   9.     Pair up like-size cookie shells and pipe the raspberry chocolate ganache onto shells and carefully sandwich together.

Raspberry Chocolate Ganache:

11.  Melt chocolate and heavy cream in a double boiler.

22. Remove from heat and add butter and raspberry extract.

33. Stir and let stand until cooled complete and slightly thickened.

44. Scoop thickened ganache into piping bag and evenly pipe the ganache amongst the macaroons.

Recipe adapted from Martha Stewart

Only a few days left to enter our Red Keurig Mini Brewer BIG GIVEAWAY!  

Click HERE to enter!!

Tomorrow I'll be sharing the perfect Valentine's Day Dinner Menu 

for You and Your Sweetie! See you then!