Death By Oreo Cupcakes

My little boy is turning 3 today so I made these for his birthday, and they turned out so yummy! They are probably the best Oreo cakes I have ever tried. A lot of cake’s that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn’t really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo’s in the cake, in the frosting, and…

At the bottom is a Oreo surprise. That’s right, you put a whole Oreo at the bottom of the cake. The cookie stays firm, which makes it a little interesting to eat against the soft cake, but it actually gave a really yummy crunch. Overall this is an amazing cake. Super full of flavor and so fun!! Enjoy 🙂

Estimated Cooking Time: About 25 to 30 minutes


Ingredients

  • 1 package Oreo Cookies, regular size
  • 1 package Mini Oreo Cookies, for decoration (optional)
  • 1 package chocolate cake mix (mix according to directions on box)
  • 8 ounces cream cheese, room temperature
  • 1/2 cup butter (1 stick), room temperature
  • 3 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • cupcake liners
Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix.
Fill the cupcake tins. Bake for 15 minutes (or according to box directions. While cupcakes are baking make the frosting. (By the way, this is what the directions say, but I would say it bakes for more like 18 to 20 minutes)
Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.
Recipe from www.justapinch.com

Food "Snots"

Me and my gorgeous Mom

K, so someone decided to leave me this message on Flickr, “Clearly the admin is unaware of the meaning of the word snot! In English in the UK at least the word snot is applied to bogeys or the bits of yuk that are picked out of the nose, as such it seems a most unappealing word to be used in connection with food. I have a feeling that the word you were intending to use was ‘snobs’?” I don’t know if this sounded rude to anyone else, but it did to me. BUT I’m not going to get upset by what some dude around the world has to say. Instead, thinking of the positives, this gives me a chance to explain to all of you why I chose the name I did for my blog.

First, I just wanna clarify that the word ‘snot’ in the U.S., which is where I live, is also used as slang just as ‘snob’ would be used. When creating this blog, I really didn’t think that I would have people from around the world looking at my blog, so I didn’t take this into consideration that people of other cultures wouldn’t understand this to be slang for “someone who is stuck up (or someone that thinks they are better then others).” On that topic, I just wanna say I am truly humbled and so thankful for all of the people that visit my site and who support me in sharing one of my true joys in life, cooking.

My Grammy and Papo

So onto why I named my blog “Food Snots”. Yes I am totally aware that snobs might have been a more “appealing” word to use. And yes, I know what snot means. But the title Food Snobs has no sentimental value to me. So to tell the story of why I chose this name we are going to have to go way back and it all starts with my mom. My mother has been cooking since the age of 12 when she started making dinner for her parents, my Grandparents (picture above). This is when she started collecting recipes she liked and this is probably also when she started becoming picky about what she prepared. By the time she had me at 26 and started cooking for a family, she was an awesome cook, and when most people are just getting started with cooking she had already mastered tons of recipes. This all being relevant to me because I was raise on awesome food. We had large meals almost every night. And holiday dinners were elaborate enough to put any catering business to shame. Everything my mom bakes/cooks is from scratch. Pie crust, cookies, cobblers, etc. Everything! So this awesome food has made my palate extremely sensitive. So if something is the least bit freezer burnt I can tell. Or left overs, yeah, I don’t really care for them. They taste funny.

So, as I got older secretly me and my mom started critiquing other peoples food. This sound more harsh then it really is, and it’s something that everyone does, but we are just way more picky about it. It’s mostly that, I work hard to keep in shape so I don’t wanna waste my calories on a dessert that is just “ok”. So for example, me, my mom and my other three sisters all go to a baby shower, and as everyone knows (at least in the U.S.) a baby shower is always adorned with tons of goodies. So my mom goes and gets her plate, loads up and sits down and starts to sample. If there is other people around, then I know what I wanna get because anything my mom doesn’t like, or I should say anything she thinks is just ok, she will take a bite and leave it and will keep munching on the “amazing” desserts. If no one is around, usually I’ll ask her, “So is it good?” My mom with a shrug, “Yeah, it’s good.” Me, “But is it our standard of ‘good’?” Then she’ll either point out the ones she really likes or she’ll just smile and say no. That’s when we just had to laugh at ourselves and now lovingly call each other Food Snots.

My Daughter, Baker in training 🙂

This sounds so bad, and I am sure I will never again get another dessert plate for Christmas from anyone who follows my blog, cause yes any food that comes to me gets critiqued too. But I would like so say, it is the thought that counts so even if I decide not to eat what you give me, I so appreciate that you thought of me, and my husband, whom I lovingly call “The Human Garbage Disposal” eat anything I don’t. And so do my three kids for the most part. Although, my daughter is turning out to be almost as big of a food snot as I am. (Tear) Couldn’t be more proud 😉

So I hope this clears up some of the misunderstanding behind the name I chose I why I chose it and not something else. I hope everyone has a good week!! And thanks for reading!!

Vanilla Pudding Cake Pops

I made some vanilla cupcakes the other day that I wanted to make into rainbow cupcakes, but the batter was too thick, then the cupcakes turned out a little dry. So I was stuck with these really yummy but dry cupcakes and I didn’t quite know what to do with them. Then I remembered seeing these cake pops the other day, so I thought I’d give them a try. I kind of made up my own recipe and I think they turned out super yummy. 
The center has the vanilla cupcakes with vanilla pudding and vanilla icing, and is super full of flavor!! I hope you like it 🙂 Enjoy!!
Ingredients
  • 16 vanilla cupcakes
  • 3/4 cup instant vanilla pudding
  • 1/2 cup vanilla frosting
  • 25 4 inch lollipop sticks
  • 10 ounces white chocolate wafers, melted
  • Square piece of styrofoam
  • sprinkles for decorating

Place cupcakes into a large mixing bowl and either turn on mixture to crumble, or you can crumble with your hands.

Add vanilla pudding and frosting and mix until crumb mixture starts to clump together.

Line cookie sheet with parchment paper. Roll mixture into 1 inch balls and use a lollipop stick to poke a hole into the top of each ball, going about 1/4 to 1/2 way deep into the balls. Dip each lollipop stick into a little melted white chocolate and then insert into each ball. Place into refrigerator for about 1 hour.

After balls have cooled dip into melted white chocolate. Shake off additional white chocolate and twirl pop until white chocolate has stopped dripping and has started to set. Sprinkle sprinkles over setting chocolate and stick pop stick into styrofoam to allow chocolate to finish setting.
A Food Snots Original

Vanilla Cupcakes with Sweetened Whipped Cream Frosting

Originally I was going to make these vanilla cupcakes as rainbow cupcakes, but the batter was way too thick, so these are just regular vanilla cupcakes. I’ll be adding rainbow cupcakes at a later date. But these vanilla cupcakes were actually super yummy. As per vanilla cupcakes go, these probably have the most flavor out of any that I have ever tried. The only downfall was they were a little dry, so if you make these you might wanna add like 1 or 2 tablespoons of vegetable oil to the butter egg and sugar mixture before adding the flour and cream. Also, this recipe only makes about 12 cupcakes, so I doubled it to get 24 cupcakes out of this recipe. Other then that this recipe was really yummy. As per the frosting goes, it says it’s sweetened whipped cream frosting, but really it’s just whipped cream. I thought when I tried it that maybe the gelatin would add an extra thickness to the whipped cream to make it more frosting like, but it’s basically just normal whipped cream. It’s super yummy, don’t get me wrong, but just know it’s not going to be think like a frosting.

Ingredients

  • 1/2 cup butter
  • 1 egg
  • 2 egg yolks
  • 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • teaspoon pure vanilla extract
  • 1/2 cup whipping cream
Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes. Meanwhile, line twelve 2 1/2-inch muffin cups or forty-eight 1 3/4-inch muffin cups with paper bake cups. If using vanilla bean, use a small sharp knife to scrape the seeds from the vanilla bean; set seeds aside. In a small bowl stir together flour, baking powder, and salt.

Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beating on medium to high speed for 1 minute. Scrape sides of bowl. Add egg, egg yolks, vanilla bean seeds (or the 1 teaspoon vanilla extract), and the 1/2 teaspoon vanilla extract; beat until combined.

Alternately add flour mixture and whipping cream to butter mixture, beating on low speed after each addition just until combined (batter will be thick).
Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of spoon to smooth out batter in cups.
Bake about 20 minutes for 2 1/2-inch cupcakes (about 15 minutes for 1 3/4-inch cupcakes) or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire wracks. Frost with Sweetened Whipped Cream Frosting, or desired frosting.
Sweetened Whipped Cream Frosting

Ingredients
  • 2 tablespoons cold water
  • 1 teaspoon unflavored gelatin
  • 2 cups whipping cream
  • 1/2 cup sugar
In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine the cold water and gelatin. Let stand for 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes.
In a chilled large mixing bowl beat whipping cream and sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture into the cream mixture. Continue beating the cream mixture until stiff peaks form.
Recipe from Better Homes and Gardens Cupcakes Magazine

Chicken Cobb Salad

Usually I don’t make a whole lot of salads cause I just serve vegetables as a side, but I wanted to mix things up a bit. And this looked so yummy. I mean how can you go wrong with anything that includes avocados and blue cheese? On that note, if you don’t like blue cheese, don’t let that deter you from this recipe. Just substitute if with like a feta or something. But overall this salad was super yummy and with only 263 calories per serving it’s definitely worth it. Enjoy!

Ingredients

  • cooking spray
  • 1 1/2 pounds skinless, boneless chicken
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/3 cup diced peeled avocado
  • 2 tablespoons sliced green onions
  • 1/2 cup fat-free Italian dressing
  • 2 tablepsoons crumbled blue cheese
  • 1 bacon slice, cooked and crumbled
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.
Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon.
Recipe from Cooking Light Comfort Food

The Versatile Blogger Award

Good Morning Everyone! First, I would like to thank Mama Bear from the blog Stitchy-Mama for giving me this award. I really appreciate the recognition and positive feedback. Like Stitchy-Mama, I have only had my blog since February and have loved sharing my recipes with you all and getting your feedback!! Thanks to those that follow my blog and thanks to those that have supported me and encouraged me along the way. I’m so blessed and look forward to continuing to improve as a photographer and cook and to sharing the journey with all of you.

The Rules:
 :: Thank the person that gave you the award
 :: Share 7 things about yourself
 :: Give this award to 15 newly discovered bloggers


7 Things About Me-
1. The first thing you should probably know about me is, I am a super optimist and probably the biggest goof ball ever. My theory is, life is full of struggles, so either you can face them with a frown or a smile. I prefer to face mine with a smile and take my experiences as a chance to grow and learn. I also never pass up the opportunity to be silly with my girls and have a good laugh. Being happy is the best things to be, so that’s what I try to be.
2. On a less serious note, another thing about me is my favorite colors are both blue and yellow of all shade. I know that this is probably kind of odd because yellow and blue are like the epitome of colors that are polar opposites of each other, but I love them both. Yellow is so bright and uplifting, and blue is so calming and soothing. I refuse to think of blue as a sad color though! Relaxing not sad!!
3. My oldest son is autistic. You wouldn’t know it if you met him now, but he was diagnosed just before his 3rd birthday. He has helped me to grow so much as a person and as a mom. He has been one of the biggest blessing to my life and would take him no other way. After tons of therapy and 1 year of driving 3 hours a day to take him to a preschool specialized in autism that got him talking again, he is now finishing up kindergarden in a typical classroom and will be going into 1st grade next year.
4. My favorite band of all time is Metallica!
5. I am a total jeans and t-shirt girl. I can and do get all dolled up, but if I could I would live in my jeans, t-shirt, and tennis shoes.
6. I’m me no matter what. One thing that my dad taught me through example is, you don’t change who you are to fit every single person. Just to be yourself. Some people appreciate this, and some people don’t, but at the end of the day it has taught me to love who I am and to not be fake or a chameleon. I’m very honest, and as long as it won’t hurt somebodies feelings, I say things the way they are. I don’t sugar coat a whole lot of things and be careful to ask me my opinion. I won’t tell you my opinion unless you ask for it, but if you ask for it, I’m gonna tell you what I really think, even if you’re not gonna like it. My mom says this makes me a great person to take shopping, but I think most people have to get used to this about me because a lot of people ask you what you think just to hear you tell them something they wanna hear.
7. The last thing you should know about me, and it’s about time cause I’m sick of talking about myself 😉 is I live for my family. My husband and three kids are my everything! They are my taste testers, my best friends, my greatest support, and my whole reason for living.


15 Blogs that I Follow
Ok so fellow bloggers, please don’t stone me! I don’t have 15 blogs that I follow on a regular basis. So I will add the ones I do look on from time to time, along with the one that gave me the award.


Stitchy-Mama
Cupcakes Take the Cake
Picky Palate
6 Bittersweets
Our Best Bites
Bakerella
Always with Butter
The Sweet Adventures of Sugar Belle

Alright that about does it… If I think of more later then I will add them on, but this is my small list. Sorry it is so small. This isn’t to say that I haven’t seen and liked others, but these are the blogs I follow on a regular basis. They are super well put together and I love their content. Thanks again to everyone for following and reading.

P.S. Here are some more blogs I really like 🙂 But failed to mention before!! Enjoy!

The Spiffy Cookie
Baby Boy Bakery
A little Bit of Everything
Parsley, Sage, Desserts and Line Drives
Food Wanderings
Fake Ginger
Fat Girl Trapped in a Skinny Body
The Baking Barrister

Root Beer Float Cupcakes

This recipe peeked my interest when I read the name. My thought exactly were, “Root Beer Float Cupcakes huh… Either these are gonna be super good or they are going to taste nothing like a Root Beer Float.” So of course, I had to test them! And while I was making the batter I was totally apprehensive that these were not going to turn out. Just a heads up, as you add the Root Beer to your batter, it going to curdle. Nothing you can do about it. And so I thought, ok lets try the batter and see how it tastes. Yeah, not so good. But I cooked it anyways, and by themselves the cupcakes aren’t super sweet, but they do taste like Root Beer. At this point, I was thinking, ok this recipe is going to be just ok, but then I made the frosting and wallah! Once you put the frosting and the cupcake together something magical happens and the cupcakes are totally balanced. I would have liked just a tiny bit more vanilla flavor to come out in the frosting, so if I made these again I would have added a little extra vanilla at the end to bring my frosting to piping consistency and then done the vanilla ice cream as needed after. I think the recipe really would do better with 1 teaspoon of vanilla instead of just the half, but either way would be yummy. So, final verdict is, these were a total success! And a complete much try recipe!! Enjoy 🙂

Estimated Cooking Time: About 45 minutes

Ingredients

  • 3/4 cup butter
  • 3 eggs
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup sugar
  • 1 tablespoon root beer extract
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups root beer
  • 1 recipe Float Frosting
  • 24 root beer-flavored hard candies (optional)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2 1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.
Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until lightly fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla.
Alternately add flour mixture and root bear to butter mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
Bake for 15 to 17 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Float Frosting-
(Here I just crushed the Root Beer hard candies and sprinkled on top just to give kind of a different look.)
Allow 1/4 cup butter to stand at room temperature for 30 minutes. Allow 3/4 cup vanilla ice cream to stand at room temperature for 10 minutes. In a large bowl beat butter o medium speed until fluffy. Beat in 1/2 cup of the ice cream and 1/2 teaspoon vanilla. Beat in 4 cups powdered sugar. If necessary, stir in additional ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.
Recipe from Better Homes and Gardens Cupcakes Magazine