Making Whipped Cream

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SO I love cool whip as much as the next person, but I love being able to make it at home even more!! It wasn’t long ago that I realized it’s super easy to make and tastes so much better. Just in case any of you are interested, I thought I would share with you how to make your own whipped cream!

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Ingredients:

1 cup of heavy whipping cream

2 teaspoons of pure vanilla extract

1 cup of powdered sugar

Directions:

  • Put your mixing bowl into the freezer for about 10 minutes. If you are in a hurry, you can skip this step but having the bowl cold does help the cream “whip” up faster.
  • Pour the heavy cream into the bowl and mix on medium-high until soft peak forms.
  • Add in the vanilla and powdered sugar (You can use a half cup of powdered sugar if you prefer a little less sweet whipped cream)
  • Beat until well combined.
  • Watch closely so as to not overbeat or you will change the creamy texture!
  • Serve and enjoy!

 

Funnel Cakes

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I have some pretty sweet memories of being in the kitchen with my mom when I was a little girl.  That being said I want my own kids to have those same memories, so they spend quite a bit of time with me in the kitchen. Granted things take longer with little ones involved, but I wouldn’t have it any other way (most days that is;) I remember making “homemade donuts” and “funnel cakes” as a child. I saw a recipe for funnel cakes on my dear friend’s website and decide to try it today.  It was so much fun for the kids and the end result was amazing.

For the recipe, please visit The Cooking Bride’s website. Be sure to look around as Lisa has some amazing recipes on there!

Now here are some fun shots of the kids in action!

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Bubble Art

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We have not done many crafts lately, so today while little tot napped, the big kids and I went outside for some fun.  We poured bubble solution into some paper cups.  We used food coloring to tint each cup a different color.  I gave each kid a sheet of cardstock, and then they blew bubbles directly onto the paper. The bubbles pop and splatter to make neat designs on the paper.  It entertained them for a while!  I suppose you could buy the Crayola colored bubbles and do this as well!

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Chocolate Cupcakes

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Not only did we make two types of bread today, but we also made chocolate cupcakes. My husband has been begging for me to make a white chocolate raspberry icing, so today I did that just for him! I prefer a basic buttercream so I made that too! It’s a take your pick kinda day;)

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Let’s start with my favorite chocolate cake recipe.

For the cake:

  • 1 package of devil’s food cake mix
  • 1 (3.9 oz) package of instant chocolate pudding mix
  • 3/4 cup sour cream
  • 3/4 cup vegetable oil
  • 3 eggs, lightly beaten
  • 2 teaspoons of vanilla extract
  • 1/2 cup warm water

Directions:

  1. Preheat oven to 350.
  2. Combine all ingredients in the bowl of your stand mixer. Beat for about two minutes on medium speed until well combined.
  3. Pour into desired pan and bake.

*For bundt cakes, bake 50 to 55 minutes.

*For 9 inch cake layers, bake 25-30 minutes.

*For cupcakes, bake 18 minutes.

Recipe adapted from My Baking Addiction.

 

And now for the icing:

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Basic buttercream: (will make enough to do 12 cupcakes)

  • Beat one stick of salted butter until light and fluffy.
  • Add in one teaspoon of vanilla and mix well.
  • Mix in 2 cups of powdered sugar.
  • Add 2 Tablespoons of whole milk.
  • Mix in 2 more cups of powdered sugar.
  • Add in up to 2 Tablespoons of whole milk.  More milk=thinner icing, Less milk=thicker icing

White Chocolate Raspberry Icing: (will make enough to do 12 cupcakes plus a few more)

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