Tuesday, July 23, 2013

Rapunzel Ice Cream Cone Tower Cupcakes from Disney’s Tangled


Printable Recipe

  • 1 pack ice cream cones 
  • 1 box Funfetti cake mix 
  • 2 tubs vanilla frosting or homemade
  • 1 tub chocolate frosting or homemade
  • 4 pack food coloring 
  • flower sprinkles 

 1. Place each cone facing up in the flat bottomed cups in a muffin tin.  

2. Follow the directions to mix your cupcake batter. 

3. Fill the cups only 1/2 full with batter (this is important!).

 4. Place in a preheated oven following, & follow your box mix recipe directions. 

5. Color the vanilla frosting using the directions on the food coloring box. Use 1/2 of one container for green & the other 1/2 yellow. Then one full container of the vanilla color purple & use the chocolate frosting for the brown. Full 4 piping bags, 1 of each color. 

6. Frost the brown trim of the tower & the tower window. 

 7. Fill in the tower window with the brown, then use the green for leaves & vines.

8. Throughout the vines add flower sprinkles, 
then using yellow create Rapunzel's hair flowing down the tower from the window. 

9. If making the day before, place each cone facing down on a sheet
 pain to store covered overnight.

10. Using purple frosting swirl the roof of the tower on top of the cake. 
Add vines or sprinkles to the top if desired.

Plate Finished Product 

Sometimes people who love to cook hate to bake & people who love to bake hate to cook, but I have yet to deiced which one I love more. Baking is no easy task, especially when the process & detail takes all night. I created these cupcakes from an image I saw on Pinterest, for my nieces birthday. They turned out just as delicious as they look. 

You can use any type of cake mix for this recipe, but a darker color may show through the cone. Kids always love Funfetti so that is what I decided to use. I make my own homemade butter cream frosting, but a whipped frosting in a tub would work just as well. If you have skills with fondant or want to try my No-Cook-Fondant recipe, you can use that for the hair, the flowers, etc.

Sunday, July 21, 2013

Fresh Veggie Soup

  • 1 onion medium, diced   
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 yellow zucchini, sliced 
  • 2 carrots, sliced
  • 2 celery sticks, sliced 
  • 1/4 lb green beans, trimmed
  • 1 teaspoon Italian seasoning 
  • 1 teaspoon salt 
  • 1 teaspoon pepper
  • Fresh basil to top

1. Heat oil in a large pot over medium heat. Add onions & saute for 2 minutes. Add garlic & saute for 1-2 minutes.

2. Add carrots & celery. Allow veggies to sweat for 2-3 minutes, stir so veggies don't stick. 

3. Add green beans & zucchini.

4. Pour in vegetable broth & tomatoes over veggies. 
Add seasoning, salt, & pepper, stir to combine all ingredients.

5. Bring soup to a boil. Cover soup & simmer on low for 
15-20 minutes until veggies are tender.

Plate Finished Product 
Top soup with fresh basil 


This dish is what I call ''whatever is in the fridge soup" basically when I have no idea what I am making for dinner I clean out the veggie drawer & make a soup out of what I have on hand. I learned this trick from my Dad, he always makes random soups that are kinda a one time deal, whatever he has he uses.

This is a whole30 & paleo approved dish! Since this is not really a dish that needs exact measurements or items, you can really add anything you feel like adding. Potatoes, sweet potatoes, zucchini, squash, eggplant, etc. would pair well with this soup. You can even add a pasta or a rice but not for whole30 or Paleo dishes. If you would like to add a protein cut up some cooked chicken breasts & add it to the cooked soup. If you would like to add a kick to this recipe add red pepper flakes when you saute the onions.