Pear Butter and other ramblings

This weekend we welcomed the first day of fall! Fall really is my favorite time of the year for so many reasons but mostly because I love the crisp air and gorgeous colors on all the trees, apple cider, and everything pumpkin. But we really didn’t do anything special…. closed up our pool, mowed the lawn, did some laundry… you know the typical boring stuff.

Of course we went to dinner with family at a hibachi place for my daughter’s birthday (it’s a little early but with family in town it was good timing). It’s always fun going to those places and they give you so much freakin’ food! I bet that I could have gotten away with a kids meal and been plenty full. The most entertaining part was watching my toddler…. he kept getting out of his chair and hiding behind me when there was fire and especially when they tossed the chicken for you to catch in your mouth. He really didn’t want to do it!

hibachi dinner

Of course no birthday would be complete without a cake and I had something all planned out and it was going really well and according to my plan until I started the frosting… and then the failure happened. I still can’t figure out what happened since I’ve made the exact same thing before with perfect results. I even called my brother (he’s a professional chef) to get his opinion and he had no clue what happened. The cream was whipped too long… the ingredients were cold… I added nothing other than heavy cream, mascarpone cheese, vanilla, and powdered sugar. The result… broken frosting… it looked like ricotta or cottage cheese.

frosting failure

I guess what I have now is a tasty fruit dip or filling for crepes.

Friday we were informed that Andrew will have to get his tonsils and possibly adenoids removed. I know that it needs to happen given that his tonsils look like two big golf balls in his throat and he’s not even sick. I also know that because of the tonsils he has sleep apnea. They really need to go but the whole thing worries me and how he’s going to do because he’s so little. Will he be scared? Will he know that we’re still there when he wakes up? All I know is that I am worried and that it’ll be a long week with him at home.

So the one good recipe that did turn out this weekend was my pear butter. Behind my husbands office there is a huge pear tree that I go pick pears from just to eat… they’re big, juicy, and so much better than the ones you can get from the store. But this last time I picked a few to many…. like a lot to many really. When the fruit flies started hovering I knew that I had to do something.

Pear butter sounded better than pear sauce so that’s what I made. Little did I know that it would take almost 2 hours!

pear butter - the beginning pear butter - the ending
Please ignore the messy counter… I guess I didn’t realize how much crap was on it until I took the picture. Aside from the long time that it took to make the pear butter it was pretty easy.

The how to:

  • Peel and cut your pears (1 – 2lbs) and then toss them into a heavy bottom pan (I used my dutch oven pan).
  • Add a little water or apple cider – I added 1 cup. You may need more or less depending on how soft & juicy your pears are.
  • Simmer until they’re soft enough to blend. Using a blender, food processor, or immersion blender blend until super smooth and there are no chunks at all.
  • Measure out the sauce that you have and add 1/2 cup of sugar for every cup you have. Add in 1/2 teaspoon of nutmeg, 1 tsp of cinnamon, and then put it back into the pan.
  • Cook 45 minutes – 2 hours until thick, stirring regularly so it doesn’t stick to the bottom of your pan. You can test it by putting a small bit on a chilled plate and if it doesn’t run down it then it’s ready.
  • Now you can can it or just put it in containers to use right away.
You can use apples instead of pears if you want too. It’ll be just as good.
So how was your weekend?

Pot Pie Casserole

It’s been about 3 weeks since the kids have gone back to school. So far they all appear to be settling in quite well and are all happy with the way things are going for the most part… they still complain about all the homework and having to get up so early (and going to bed on time). Personally, I love it! We’re back on a regular schedule and I don’t get any calls halfway through the day asking what they can do or if I’ll bring lunch home for them.

There is a downside though… and that’s nobody is home to clean up while I’m at work or to take something out of the freezer for dinner when I forget. So this means that I have think ahead and be prepared and this does not always happen. Even if I am prepared dinner can sometimes be a rush because somebody has something going on and has to leave or will be late getting home. I hate having to rush dinner because then it doesn’t always lead to a good meal or us sitting around the table having those end of day conversations that I enjoy.

This week there wasn’t much rushing (although the husband was late more than once) and we were able to enjoy dinner together. Remember when I mentioned thinking ahead and being prepared? Well, I did that this week. Sunday I roasted a couple of chickens and made homemade gravy and those leftovers went into another delicious meal that I made. Chicken Pot Pie casserole topped with Pillsbury Biscuits! It was probably the best dinner all week because there was not a single bit left in the pan… nothing. Someone even licked the spoon clean (not me this time)!

pot pie casserole

My intention was to make it super easy on myself and follow this recipe from Pillsbury but I didn’t because homemade gravy is awesome in pot pies and a great deal better than something from a can. I followed the basic recipe that Pillsbury and used a rotisserie chicken and what I had left over from our dinner earlier in the week, along with carrots, celery, onions, peas, and a potato. Of course it was topped with this light and flaky Pillsbury biscuits.

The biscuits were light, flaky, and so tender… so good that I barely had enough for the whole family! This is definitely one that is considered the perfect comfort foods for fall & winter.

What’s your favorite comfort food?

You can download a great recipe booklet from Pillsbury that’s full of recipes using Grands Biscuits. Make sure to try the Grands Unsloppy Joes… they’re amazing!

I was selected for this opportunity as a member of Clever Girls Collective. The content and opinions expressed here are all my own and are not indicative of the opinions or positions of General Mills. Compensation was provided by General Mills via Clever Girls Collective.

Monday Menu ~ Summer Pastabilities!

With the weight loss program well under way I’ve been looking for ways to include pasta into my diet because I love it and it is really hard to give up something that you love so dearly too! But there are ways that you can still have it in moderation and in ways that are a bit more healthy.

One of those ways is to use a whole wheat pasta such as Hodgson’s Mill. The pasta is made with 100% Whole Wheat Durum Flour, and whole wheat pasta is a healthy alternative for  all your favorite meals. Low in fat, sugar-free, and high in fiber, Hodgson Mill whole wheat pasta is both delicious AND nutritious.

I was recently sent a few boxes of pasta from Hodgson’s Mill and given the opportunity to enter their Summer Pastabilities contest by creating my very own summer pasta recipe. I really want to win! And I need your help by going to their Pinterest board and “Liking” my photo! (… you have to follow Hodgson Mill for the pin to count!!)

Wondering what this awesome recipe is? Well, look no further…. it’s below.

Southwest Grilled Shrimp & Pasta

1 box of Hodgson’s Mill bow tie pasta – cooked according to package instructions

1lb of shrimp – raw & cleaned

2 Ears of corn – cleaned

1 Poblano pepper – this can be a bit spicy. You can use a regular green pepper if you like.

6 Mini sweet peppers – if you can’t find them just use 1 red and 1 orange or yellow pepper

1 Red onion

1 can of black beans – rinsed & drained

4 Cloves of garlic – divided

1 Lime

8 oz container of light sour cream

1 Avocado – peeled & pitted

2 tsp Cumin – divided

Sea salt – to taste

Fresh ground pepper – to taste

Marinate the shrimp:

Cut the lime in half and squeeze it all over the shrimp, add in 2 of the garlic cloves, which have been smashed & chopped, and 1 tsp of cumin. Stir together and let sit for about 10 minutes.

Make the dressing:

In a food processor or blender place the avocado, sour cream, 1 tsp of cumin, the juice of the other half of the lime, and salt & pepper to taste. Blend until it is smooth and creamy.

Prep the veggies:

Grill the veggies until the skin of the peppers is charred and the corn is bright yellow and has grill marks on it. When the peppers are done place them in a bowl and cover with plastic wrap to allow them to steam. This makes it easier to peel them.

grilled veggies

When the veggies are cool cut the corn off of the cob and place in a large bowl. Peel, de-seed & chop the peppers and then add them to the bowl with the corn.

Dice the red onion and garlic and put it in the bowl with the rest of the veggies.


Pour in the beans and stir it all up.

Cook the shrimp:

Grill the shrimp for a few minutes, until they’re pink and cooked through. Let cool on a plate before adding them to the veggies.

Bring it together:

Mix the veggies together with the shrimp, pasta, and dressing.

Chill for 30 minutes and enjoy!

southwest salad

 Would you like to try Hodgson Mill pasta? One of you can win a delicious selection of assorted Hodgson Mill pasta! I will make entry super easy and I’ll give you two ways to win.

1. Leave a comment telling me what you think of the recipe (mandatory).

2. Like my recipe on Pinterest and tell me that you did (… you have to follow Hodgson Mill for the pin to count!!) (optional).

I will select a winner via on July 7th and will notify them via email. The winner will have 24 hours to respond before another one is selected.

Don’t forget to vote because the voting period ends on July 6th!

Monday Menu ~ Cool Whip Cookies

A few weeks ago I was reading blogs and when I got to Shell’s post about Cool Whip cookies. Cool whip is one of my favorite things whether it’s frozen or thawed out… it’s creamy, smooth and not to sweet. I know that it doesn’t compare to homemade whipped cream but there’s something about that is delicious.

I knew that I had to make the cookies, but I had to do it in a way that was much lower in calories so they could fit into my diet plan. Oh.. and they had to include chocolate because everything is better with chocolate!

licking the cool whip lid

I know... it's a bit blurry. Toddler's don't stop moving much.

These are the perfect cookie to let the kids help with too because there is very little mess and it’s just one bowl.

Mixing the cookie dough

See that messy face! He liked the Cool Whip too!

Andrew had a great time helping out with the cookies and it was the perfect activity for him after a stressful day at daycare! I had to get the mixing started since it was pretty thick and hard for him to stir, but it wasn’t long before he decided to take over for me.

Andrew Stirring

Hmm.. more blur.

And for some reason I forgot to take a picture of the ingredients that I used! That’s alright… I’ll list them out!

  • Sugar free cake mix – I used Pillsbury
  • 8 oz Cool Whip – Fat Free
  • Egg Beaters – 1/4 cup which is equal to one egg.
All you have to do is mix all of the ingrients together and drop by a spoonfull onto a greased or parchment lined baking sheet. Bake in a preheated 350 degree oven for about 10 minutes.
ready for the oven

Ready for the oven

Now, Shell’s recipe says to roll them in powdered sugar before putting them on the cookie sheet and baking them but I didn’t do that simply to cut the calories. The end result was delicious and they stayed soft for several days on the counter just wrapped in plastic wrap.
chocolate cool whip cookies
In case you’re wondering, each cookie is only 80 calories each!
What is your favorite low calorie dessert?



Monday Menu ~ Breakfast Omelet Muffins

I’m a big fan of breakfast foods; pancakes, french toast, eggs & fried potatoes, any of it really. Breakfast foods aren’t just for breakfast either! We often have breakfast for dinner and it’s one of my kids favorites.

Recently I asked Stephanie from The Scoop on Poop and My Write Side if she wanted to guest post, she agreed, and then sent me the most amazing recipe! It’s an omelet and muffin combined into one rather delicious breakfast treat. I love how easy & versatile this recipe is. You can use any cheese you like, crumbled bacon or any other meat you want, or no meat at all, any veggies you want (spring onions taste divine and give a sweet touch of color too), and you could even let the kids help! Let them make their own Breakfast Muffin to help encourage them to eat their veggies!

These are so good, your whole family will want more than one!

1 pound Pork Sausage, diced
1 cup broccoli florets (or other veggie)
8 large eggs
1/4 cup cheese
1/4 cup milk (or half and half depending on how you’re feeling that day)
1/2 tbsp. vegetable oil
1/2 tsp. baking powder (out of baking powder? Use 1-1.5 tsp. flour)
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

1. Preheat oven to 375 F.
2. In a large sauté pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the
sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil, cheese, and baking powder. Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil. Spoon out the sausage and broccoli mixture evenly into each
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

If your out and about the internets go check out some of Stephanie’s incredible fiction writing over at My Write Side….  you won’t be disappointed.

Monday Menu ~ The Caramel Story

Once upon a time there was a girl who fell in love with sea salt caramels from the local bakery & coffee shop but alas the cost was high and she had to hide them when her children came around. Yes, hide the candies from the kids!

She dreamt that one day she would be able to make caramels that were soft, sweet, and with a bit of saltiness that more delicious than anything anyone had ever tasted.

So she set out on a journey to find the perfect recipe and craft the best caramels. She searched high and low and finally settled on a recipe that Google had led her to. But the directions were lacking….. so she searched some more and finally came up with what she thought was the perfect recipe.

The caramels were a success! Not perfect though but definitely a place to start at and work towards perfection.

Sea Salt Caramels ~ Ingredients

  • 1 cup butter
  • 1 lb bag of brown sugar
  • Dash of salt
  • 1 cup of light corn syrup
  • 1 can (15 oz) sweetened condensed milk
  • 1 tsp vanilla
  • Sea salt
Melt the butter in heavy 3 qt saucepan, add in the brown sugar and salt stirring until thoroughly combined. Blend in corn syrup and gradually add in the sweetened condensed milk.
stirring the caramel
Stir constantly with a wooden spoon until the mixture comes to a boil.
caramel boiling
Once mixture comes to a boil, attach candy thermometer and stop stirring and let it cook until it reaches 250 degrees.
caramel at 250 degrees
Remove it from the heat and stir in the vanilla. Pour into a buttered 9 x 13 pan. Let it cool for about 10 minutes and then sprinkle with sea salt.
Sea Salt Caramel
Cool for several hours and cut into small pieces and wrap in wax paper. If you want to add a little something more to your caramels cool for several hours and then top with chocolate. Enjoy!
Now the hunt does not end here… because another recipe was found. One that looked like it could be the ‘one’. She happened upon a recipe by David Lebovitz for Salted Butter Caramels that looked like they were exactly what she was looking for… it was like the good faeries were there guiding her in the right direction.
Have you made caramels before?  Did they turn out how you wanted?
You know what… now that I think about it for a moment maybe it was the Faerie Hobmother who was guiding her along!! The Fairy Hobmother also led to her to the great Faerie Overlords website too… OH My!! There are so many things there to help with the making of caramel and everything else sweet & delicious!
The girl was so happy and thanked the Faerie Hobmother who ever so kindly gifted her with a $50 gift card to Amazon! Oh the books she can buy for her Kindle!
Wouldn’t it be awesome if the Faerie Hobmother came to visit you? Silly question… if you comment you have the chance of being visited too!
The End.

Monday Menu ~ Philly Cooking Creme

I was going to skip today’s post because I’ve been sick, then got pink eye, and just to not feel left out my 2 year old son decided to get pink eye and puke on me all in the same day. That warrants skipping, right? But I made a deal with myself and can’t skip…. I’m sticking to my guns. So bear with me…. this one may not be all that good.

Have you ever had one of those nights where you had no clue what you were going to make for dinner and then while wandering the grocery store you happened upon one of those demo ladies who made something really tasty and you knew at that moment you found dinner?

Or maybe that just happens to me.

Anyway she handed my daughter and I this little cup of magic. Chicken, rice, broccoli, and Philadelphia Lemon Herb Cooking Creme. YUM! She gave me complete instructions and we were on our way to a tasty dinner.

Philadelphia Cooking Creme

First of all I was surprised how good the delicious the Lemon Herb Creme was…. smooth, a bit of lemon flavor… not to much though, and fresh herbs. Honestly, I don’t think that I could have done better with a sauce. We’ve tried a couple of the other Philadelphia Cooking Creme’s and they were good too but not on the same level as the Lemon Herb.

The ingredients are super simple.


2 cups of rice – white, brown, instant, or not. You could even use the precooked rice.

12 oz bag of frozen broccoli

4 chicken breasts

1 tub of Philadelphia Lemon Herb Cooking Creme


Season and brown the chicken and when it’s down set aside to cool a bit so you can cut it up.

Cooked chicken

While the meat is cooking get the rice started as well as the broccoli. So here comes that last easy step… mix the rice, chicken, broccoli, and Cooking Creme all together and let simmer on low for a couple minutes. Season with salt and pepper if you think it needs it.

I had my camera sitting on the counter so I could take all the pics that I needed and then…. then I forgot about it. It wasn’t until I was putting the leftovers into a dish that I realized that I hadn’t got a picture of the finished product. Sorry…. but this time all you get are the leftovers.

the leftovers

Have you tried the new Philly Cooking Creme’s yet? Which one is your favorite?

I wasn’t paid to talk about the Philadelphia Cooking Creme’s or even give a sample to try out but I would be more than happy to if they were to send me some! This are purely my thoughts and opinions on a tasty sauce.

Monday Menu ~ The Cake Fail

I had high hopes and they were totally squashed.

Last week I shared the incredible Lemon Ice Box Cake with you and because it used 12 egg whites I was left with 12 egg yolks that I didn’t want to just throw away. Like any other foodie I went in search of recipes that my family would like and I was happy when I found a cake that could use all of the yolks. I was pretty surprised too! It sounded delicious…. Daffodil Chiffon Cake.

I followed the directions to the letter and the batter was beautiful. Light, fluffy, and the palest yellow color.

the batter

I baked the cake according to the directions… 1 hour in a 350 degree oven. I’m pretty sure that an hour was to long because I took the cake out about 7 minutes early and it was done. I’m thinking that I could have taken it out probably 10 or more minutes early and it would have been a lot better.

I let the cake sit upside down while it cooled and when I pulled it out of the pan disappointment set in. It was to dark in color and very crumby…. I brushed off the excess and was hoping that it’d be alright once I frosted it.

Maybe you can help me. Here are the ingredients and instructions that I have for the cake, but there has to be something that can be done to make it better.

12 egg yolks
1 1/2 c. sugar
1/2 c. boiling water
1 1/2 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. lemon flavor

Beat egg yolks until very thick and lemon colored. Add sugar in small amounts and keep beating. Add boiling water and beat 30 seconds, add sifted dry ingredients gradually, then add flavorings, beat all well (about 5 minutes). Bake in 350 degree oven for 1 hour in an ungreased 10″ or 12″ angel food pan. Cool upside down before removing.

While it was baking it smelled like scrambled eggs were cooking…. it was kind of gross. I checked the cake and it looked fine but there was a definite egg smell that I feared wasn’t going to go away once it was done.

There was one thing that did save the cake and that was the strawberry buttercream frosting that I made. It was wonderful and would have been even better if it were on a good cake.

3 sticks of softened butter

4 cups sifted confectioners’ sugar

1 tablespoon milk – I left this out because the strawberry puree was enough

1 1/2 teaspoon pure vanilla extract

3 tablespoons strawberry puree (if you want the frosting seed-free, you can put the puree through a sieve before adding to frosting)

strawberry puree

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed. The butter will become very pale & creamy.

Add remaining ingredients, except strawberry puree, and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy and then add in the strawberry puree and mix until incorporated.

I will say that the cake, once frosted, look half way decent.

cake w/o strawberries

Of course after adding the strawberries on the top it looked even better.

topped with strawberries

 So tell me what I did wrong!!



Monday Menu ~ Lemon Ice Box Cake

A while back I saw a cake on Pinterest that looked simply amazing and of course I repinned it in hopes that I’d actually make it one day. Well, I didn’t make it. Instead I decided to make my own cake that was sort of similar. It was something that I’ve had in mind for a while and thought that it’d be better in the spring or summer instead of the dead of winter. And this is the result… a Lemon Ice Box Cake.

Light, fluffy, not to sweet, and full of lemon flavor!

This past Christmas I received an angle food cake pan that I had been wanting for a while and it was finally put to use when I made my first ever angel food cake. I was really nervous because after all the reading that I had done there were so many things that could ruin the cake…. because if the cake failed then I would have nothing to post! I can’t stress how worried I was… especially since my 2 year old refused to nap and insisted on helping me with everything.

I took my time and made adjustments based on all the various reviews and recipes that I had read on the Internet and am pleased to say that it turned out incredible! It was absolutely perfect!


  • 1 3/4 cups sugar
  • 1/4 teaspoon salt
  • 1 cup cake flour, sifted
  • 12 egg whites (the closer to room temperature the better)
  • 1/3 cup warm water
  • 1 teaspoon vanilla extract – or any flavor you prefer
  • 1 1/2 teaspoons cream of tartar


  • Heavy whipping cream – I used a pint and a half
  • Powder sugar – I’ll be honest…. I didn’t measure this. I added some mixed, tasted, and added more until it was to my liking
  • Lemon curd – I used a 10 oz jar of Dickinson’s Lemon Curd


For the cake

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a  whisk to thoroughly combine egg whites, water, extract, and cream of tartar.

frothy eggs

After 2 minutes, switch to a mixer. Slowly sift the reserved sugar, beating continuously at medium speed.

beaten egg whites

Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

adding in flour

Carefully spoon mixture into an ungreased tube pan.

in the pan

Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

cake is done

Cool upside down on cooling rack for at least an hour before removing from pan. This is really important! You need to do this so the cake doesn’t sink.

cooling upside down

Once it’s cool run a knife along the edge to release it from the pan.

For the frosting

In a mixer whip the cream until it almost to the stiff peaks point and then add in the powder sugar. Mix just until combined and then add in the lemon curd. Continue to whip until it is thick

Put it together

2 layers

I sliced the cake so there were three layers and frosted each layer and then covered the rest of the cake. Note… you need to somehow mark the cake so you can line up the layers exactly so the cake is level. I didn’t do this so it looked lopsided when I was done with it.

Once it’s frosted put it in the fridge for a little while just to make sure that it’s well chilled.

Eat it

ice box lemon cake

This is the best part! Slice it up and sit back and enjoy this light cake. This is perfect for the spring or summer when you want dessert but it’s just to warm to eat something heavy or it’s to hot to bake! Make the cake early in the morning and then once it’s frosted pop it in the fridge till later in the evening.

You could add any flavoring to the frosting that you like if lemon isn’t your thing. I think that I’ll try it with strawberry next time!

Now I have 12 egg yolks left and have to figure out what to do with them! Any suggestions?


Monday Menu ~ Death by Chocolate Cupcakes

In following through with my cupcake theme around here this week I have something that just about everyone will love and if you don’t then …. well, we’ll have to talk later.

Chocolate. That is the theme this week.

Lots and lots of delicious chocolate.

I’ve been watching the Food Network and Cooking Channel for a while now and they both seem to feature bakeries and and more specifically ones that feature cupcakes. I’ve never seen so many amazing desserts and I’ve been inspired to create some of my own tasty treats.

Death by Chocolate! This recipe was one that I came up with after thinking what could I combine together to make the best ever cupcake. Well, cupcakes and truffles. Pure genius, right?

The recipe is really simple but is a bit more time consuming than your regular cupcake, but it’s really worth it. So lets get to it.



  • 10 oz bag of Toll House dark chocolate chips
  • 5 Tbsp butter
  • 3 Tbsp heavy cream

Melt the chocolate chips and the butter together until smooth and then stir in the heavy cream. Let cool for about an hour in the fridge.

truffle chocolate


  • Chocolate cake mix – any flavor you like is fine
  • Ingredients for the cake
  • Instant chocolate pudding mix

Make the cake per the recipe on the box and then stir in the pudding mix.


  • 1/2 cup shortening – I used Crisco
  • 1/2 cup butter
  • 1 tsp vanilla
  • 3/4 cocoa powder – I used Hershey’s Special Dark
  • 4 cups of powdered sugar
  • 3 – 4 tbsp heavy cream – I used close to half of a pint

Whip the butter & shortening together and then add in the cocoa powder and vanilla and mix till combined. Add in the powdered sugar one cup at a time and mix well then add in the cream until it’s light and fluffy.


Once the truffle mixture is ready prepare your cupcake pan with papers or cooking spray.

ready for truffles

Fill the cupcake paper about halfway and make a little dent in the middle.

truffle in the middle

Scoop up a truffle and place it in the middle of the cupcake and then fill the remainder with batter, making sure that it’s fully covered.

ready for the oven

I made mine using a large cupcake pan (ignore how yucky it looks) and they took about 30 minutes to bake. But I think that if you used a regular pan then it’d take closer to 20 minutes. Just a note… using the toothpick method to test these won’t work because of the truffle in the middle.

Once they’re cool you are ready to frost them!

Finished cupcakes

I have to say that these were pretty good, but not exactly perfect. I was expecting the truffle filling to be softer than it was, but it still tasted really good! Next time I will add more heavy cream to the mixture so it’s softer.

They do require a tall glass of milk and a fork to eat! But it’s worth every single bite!

tasty cupcakes

Hope you enjoy the cupcakes!

Do you have suggestions for a flavor of cupcakes to be features here? I’d love your suggestions.