Cupcake Friends…ACTIVATE!

So…I was flickring through some old flickr pics today, and I found a couple of cute cupcake friends that I had made a while back, and thought I would share them.

The monkey and pig cupcakes were for my nephew Nathan’s birthday party last September, and the bunny cupcake (below), was from Easter of this year.

So fun!

August 29th, 2008

Cupcake Pops!

This Saturday, I decided it was time to make the infamous bakerella’s cupcake pops!.

It was a long process, filled with some lumpy chocolate debacles…but after all was said and done…they came out pretty great.

I used mint chocolate for the bottom chocolate coating, and colored white chocolate for the pink tops. Inside, there is a delicious devil’s food cake filling. YUM!

If you have some time, and you love to bake up tiny cute things…I highly recommend giving these a try.

Thanks, Bakerella!

August 25th, 2008

Roasted Yellow Squash

My brother gave me some fresh yellow squash from his garden the other day. They were calling out to me, so I decided to make a healthier alternative to my Grama Dee’s infamous buttered squash. This is what I decided on. Simple and tasty. Yum!

Roasted Yellow Squash
Recipe from Julie Foxworthy


Yellow Squash
Olive Oil


  • Wash and slice your squash into 1/4″ slices
  • Lay them flat on a jelly roll pan
  • Drizzle olive oil over the squash, add salt and pepper to taste, then flip them over and repeat.
  • Bake at 350º for about 20 minutes, or until desired doneness.
  • Serve and enjoy!
  • 1 comment August 24th, 2008

    The Darth Maul and Dark Knight cakes!

    Yesterday, my 3 nephews (kyle-14, nathan-11, and jack-6) and my dad, all had their birthday party in a beautiful park in Linden, MI.

    The boys had put in a request for me to bake some special cakes for them. In particular Darth Maul (from Star Wars), and a “Dark Knight” themed cake from the new Batman movie.

    So Friday, I took the day off of work and just spent the day bakin’ it up!

    My fiance, Christopher, (a Star Wars illustrator), came in very handy when it came time to do the serious decorating. His skills with a paintbrush and an exacto knife were amazing.

    Take a look for yourself! They were a HUGE hit with the boys, and everyone at the party. YAY.

    Check out the whole set off pics on my flickr here.

    1 comment August 17th, 2008

    Grama Dee’s Infamous “Rabbit Ass”

    My Grama Dee was known for her sassy sense of humor and it’s no surprise that we have many memories of her hilarious quips and quotes over the years. This particular dessert was renamed after my cousin, Brian, came downstairs one afternoon, to find my Grama Dee making her infamous four layer dessert. When he asked what she was doing…she stood with a tiny paring knife, shaving off razor thin curls of chocolate off of one of my cousins’ leftover chocolate easter bunnies, and her response went into the family legends of Grama Dee quotes…

    “Oh, I’m just makin’ me a little rabbit ass.”

    And thereafter, the dessert was renamed…Rabbit Ass. Not the most appetizing of names, to be sure…but one that brings us many smiles whenever we make it…thinking of our beloved grama standing over her chocolate easter bunny…shaving it’s butt away.

    So here’s the recipe…

    Four Decker Mocha Dessert (aka “Rabbit Ass”)
    Recipe from Doris Foxworthy


    3/4 cup margerine or butter (I use butter)
    1 1/2 cup flour
    1 cup chopped nuts (I use walnuts)
    3 Tbsp granulated sugar
    1 – 8 oz package cream cheese, softened
    1 cup sifted powdered sugar
    1 – 4 oz tub of cool whip
    1 small package instant vanilla pudding
    1 small package instant chocolate pudding
    3 cups whole milk
    grated chocolate (I use a hershey bar, grama dee used “rabbit ass” hence the name)


  • In a mixing bowl, cut butter into flour and granulated sugar until crumbly.
  • Add chopped nuts and mix up until you get them all incorporated into the dough
  • Press this dough into the bottom of a 12x9x2 baking dish (do not pack or press this mixture too tight into the bottom of the pan, or you will end up with a rock hard base which you won’t be able to cut through, believe me…I know from experience.)
  • Bake this at 350º for about 20 minutes until it’s just golden
  • Remove and cool on rack.
  • While the crust is cooling, mix together the creamed cheese, powdered sugar, and half of the cool whip (2 oz) until light and fluffy.
  • Once crust has cooled, spread the cream cheese mixture over crust and refrigerate or freeze until cream cheese layer hardens up.
  • Once cream cheese layer has set (about an hour or two in the fridge), mix together both packages of pudding and your milk until thickened.
  • Spread pudding layer over cream cheese layer and put back in the freezer or refrigerator to harden up
  • Remove from freezer/fridge and spread the last layer of cool whip (the remainder of the tub) to the top of the dessert. Make some nice poofy peaks with your spoon/rubber spatula
  • Shave up some chocolate curls from a hershey bar (or whatever chocolate source you like, easter bunnies?) and sprinkle over the cool whip layer.
  • I also like to add a few sprinkles of chopped walnuts to the top of mine as well, but you can omit the nuts if you don’t like them.
  • Enjoy!

    Add comment May 19th, 2008

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    About the Author

    Julie currently lives out her food obsessions in Beverly Hills, Michigan, with her husband, Chris (a Star Wars Illustrator), three daughters, a dog, and two cats. Feel free to email her and share your own personal food histories!