Blueberry Pancake Cupcakes

I made these along with Cinnamon Roll Cupcakes for a morning baby shower I went to recently. I over-estimated how many cupcakes were actually needed (not a bad thing at all if you ask meJ) and ended up dropping off the extras with my husband at work. My husband is currently going through officer training with the Marine’s so I didn’t think twice about whether or not Curtis and the other Marines in his platoon would enjoy them.

When I dropped them off to Curtis our conversation went a little like this:

Curtis: So what type of cupcake are these again?

Me: Blueberry Pancake Cupcakes with Maple Cream Cheese

        Frosting

Curtis: <3 second pause, then a smile lights up his face> Sa-weet!

 When he came home that night the cupcake carrier was empty and he had about 10 different responses to relay back to me from his fellow Marines. So cute, they’ll be getting cupcakes again soon!

Cook’s Note:

This recipe made 30 standard-sized cupcakes using my trusty 4-tablespoon scoop.

Blueberry Pancake Cupcakes with Maple Cream Cheese Frosting

Ingredients:

1 C butter, softened

1 ½ C sugar

3 eggs

2 egg whites

3 1/3 C flour

1 t baking soda

½ t baking powder

1 t salt

1 T cinnamon

½ t nutmeg

1 C sour cream

1/3 C milk

1 t vanilla extract

1 ½ C fresh or frozen blueberries

Maple Buttercream:

½ C butter, softened

8 oz cream cheese

¼ C real Maple Syrup

1 t vanilla

5 ½ C powdered sugar

Milk, as needed

Cinnamon sugar and fresh blueberries for garnish.

Directions:

For the Cupcakes

Preheat oven to 360 degrees and line pans with cupcake liners.

In a medium-sized bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together and set aside.

Using a large measuring cup or small bowl, whisk together the milk, vanilla extract and sour cream until combined, set aside.

Beat butter and sugar until light and fluffy, about 2 minutes on medium-high speed.

On low speed, add eggs and egg whites one at a time until each is fully incorporated.

Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream).  Let each ingredient fully mix in before adding the other, be careful not to over mix.

Fold in blueberries. Fill cupcake liners ¾ full (I used my trusty 4-tablespoon scoop) and bake for about 16-19 minutes (rotating pans half-way through), or until an inserted knife comes out clean.   

Cool cupcakes on a wired-rack for at least 30 minutes before piping on the frosting.

Maple Cream Cheese Frosting

Beat butter and cream cheese until light and fluffy. 

Add maple syrup, vanilla extract, and powdered sugar and beat on low until combined, then increase speed to medium-high and beat until light and fluffy, about 2-3 minutes. If needed add 1 tablespoon of milk to loosen.

Pipe frosting onto cooled cupcakes and top with cinnamon sugar and berries.

Makes about 30 cupcakes

Source: adapted from Your Cup of Cake

Dark Chocolate Butterfly Cupcakes

I made these adorable cupcakes for my little one’s second birthday. The cupcake itself was SUPER chocolately and delicious.

Mia getting ready to blow out her candles!

Cook’s Note:

Both the cupcakes and chocolate butterflies can be made a day or two ahead of time (this is what I did and I highly recommend it).

If you double this recipe, only bake one pan at a time as the cupcakes will not rise properly if baked with 2 trays in the oven. Store leftover cupcakes (frosted or unfrosted) in the refrigerator, and let them come to room temperature before serving.

Dark Chocolate Cupcakes

Ingredients:

For the Cupcakes:
8 T unsalted butter, cut into 4 pieces
2 oz bittersweet chocolate, chopped
1/2 C Dutch-processed cocoa
3/4 C unbleached all-purpose flour
1/2 t baking soda
3/4 t baking powder
2 large eggs
3/4 C sugar
1 t vanilla extract
1/2 C sour cream
1/2 t table salt

For the Frosting:

I used Wilton’s Vanilla Whipped Icing Mix – just follow the directions on the box (all you have to do is add ice water and whip!)
Lemon Yellow Icing Color

For the Chocolate Butterflies:

Wilton’s Dark Cocoa Candy Melts
Wilton’s Yellow Candy Melts
2, 6-Ounce Mini Melting Decorating Squeeze Bottles
Parchment Paper
Funnel
Toothpicks
Chocolate Chips

Directions:

For the Cupcakes:
Adjust oven rack to lower-middle position; heat oven to 350°F. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Makes 12 cupcakes

Source: America’s Test Kitchen

For the Frosting:

Follow the directions as per the Wilton’s Vanilla Whipped Icing Mix for both making the icing and coloring it.

Pipe the frosting onto the cupcakes.


For the Butterflies:
To make your pattern, use a piece of cardstock or note card to draw the outline of your butterfly wing.

Cut out the pattern and trace onto a sheet of parchment paper.

Melt the candy melts as per the manufacturer’s instructions and transfer the chocolate to squeeze bottles using a funnel.

Flip the parchment over so you’re not going to make your chocolate butterfly directly on the ink/pencil marks.

First outline the edges of the butterfly with the dark cocoa.

Then squirt some of your colored chocolate into the voids.

Using a toothpick spread the chocolate, filling the design.

Using another toothpick (make sure it’s clean) swirl a little of the dark chocolate into the colored chocolate.

Let the chocolate butterflies set before putting them on the cupcakes.

To Decorate:

Place a swirl of frosting on your cupcake.

Place 4 chocolate chips in a line down the center of the cupcake.

Place your butterfly wings on either side of the chocolate chips.

Finally place the antennas into the cupcake and voilá, you’re done!

Source: adapted from Annie’s Eats

I’m linking this post up at:

Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Celebration Cupcakes

The original name of these cupcakes is “Milk Chocolate Birthday Cupcakes”, but I re-named them “Celebration Cupcakes” because you don’t have to have a birthday to enjoy these amazing cupcakes! And secondly, I renamed these to celebrate major accomplishments and milestones in my little family’s life.

Here’s what my little family is celebrating:

1. My return to blogging: I know, I know it’s been over a month since my last post…I have good excuses, I promise (like life being a little hectic while my hubby was away for 10 weeks, emergency eye surgery and a little complication with that, planning and re-planning our cross-country move {slowly learning the uncertainty of military life}, driving across country TWICE in a 3-week period, and unpacking, organizing and all that fun stuff that goes along with moving).
2. My husband graduating from OCS: My hubs started Officer Candidate School with the Marine Corps in January and graduated the end of March. I am SO proud of him and more importantly excited that our 10-week stint apart is now over! We’ll be in the Quantico, VA area while he attends TBS (The Basic School) until the end of the year, and we’re super excited to reconnect with old friends her in VA!

Curtis getting "pinned" by his dad and sister.

Curtis receiving his first salute as an officer in the Marine Corps! 

3. Our cross-country move is FINALLY over: We knew our stay in Arizona was temporary, so we were almost always planning our move…we just didn’t know if would take almost 2 years for us to do so!
4. Mia’s 2^nd Birthday: She’ll officially turn 2 on Saturday. I still can not believe our amazing little girl is going to be 2!

My little cutie, Mia.

 

5. My blog will be moving: Sometime in the near future I will be making the switch from blogger to wordpress and I am doing the work all on my own! I figured to really learn the wordpress interface I might as well make the switch myself. I hope to have the new site up and running sometime in May, so stay tuned with more news on that front!

Cook’s Note:

***While making the chocolate buttercream for this recipe it is crucial that you melt the chocolate and let it cool to room temperature; if you don’t your frosting won’t come together and you’ll have a gloppy mess on your hands. Also note that once the melted and cooled chocolate is added to the frosting it will take a good 3-5 minutes with your mixer on medium-medium high speed for the mixture to come together—be patient and try not to freak out (like I did J), it will come together).

I get a lot of questions from readers about special kitchen equipment and specific ingredients I use in recipes.

Here’s the specific equipment and ingredients I used in this recipe:
Nielsen-Massey pure Madagascar Bourbon Vanilla Extract
4 Tablespoon Scoop (a.k.a. my favorite scoop ever!!!)
Pastry Tip Set
The Cupcake Diaries Cookbook
White Cupcake Liners
Jumbo Rainbow Nonpareils

These cupcakes are awesome! The frosting tastes just like fugde!

Celebration Cupcakes

For the Cupcakes

Ingredients:

2 ½ C all-purpose flour
2 ½ t baking powder
¼ t salt
8 T unsalted butter, at room temperature
1 ¾ C sugar
2 large eggs, at room temperature
2 ¼ t pure vanilla extract
vanilla seeds from 1 vanilla bean
1 ¼ C whole milk, at room temperature

For the Milk Chocolate Buttercream Frosting

Ingredients:

2/3 C milk, at room temperature

5 C confectioners’ sugar
12 T unsalted butter, at room temperature
5 t pure vanilla extract
½ t salt
2 ½ C chocolate chips, melted and then cooled to room temperature***(see Cook’s Note)

Jumbo Rainbow Nonpareils (optional)

For the Cupcakes

Directions:

Preheat oven to 350°F. Line 2 standard cupcake tins with twelve baking papers each, set aside.

Sift together the flour, baking powder, and salt into a medium bowl and set aside.

Using a stand mixer or a handheld electric mixer, cream together the butter and sugar for 3-5 minutes, or until light & fluffy and pale yellow in color (I used a stand mixer on medium speed and it took me about 3 minutes).

Add the eggs one at a time, mixing slowly after each addition.

Add the vanilla and vanilla bean seeds to the milk in a large liquid measuring cup.

Add 1/3 of the dry ingredients followed by one third of the milk mixture, and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last 1/3 of the dry ingredients followed by the last third of the milk, mixing slowly until well incorporated.

Scoop the batter into the cupcake pan using a 4-tabelspoon scoop and bake for 16-18 minutes, or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

For the Frosting:

Directions:

Combine the milk, confectioners’ sugar, butter, vanilla, and salt at high speed until light and airy, approximately 3-5 minutes. Slowly add the melted and cooled chocolate until well incorporated (this may take several minutes with the mixer on medium-medium high speed for the come together).

Frost cupcakes and top with jumbo rainbow nonpareils (optional).

Makes 24 cupcakes

Source: adapted from The Cupcake Diaries by the sister’s of DC Cupcake/Georgetown Cupcake, Katherine Kallinis & Sophie Kallinis LaMontague

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Georgetown Cupcake Red Velvet Cupcakes

This is an amazing recipe for Red Velvet Cupcakes from the lovely ladies of DC Cupcakes / Georgetown Cupcake—they’re tasty and beautiful! I think cupcakes are the most frequent type of dessert I make…and what’s not to love?!? They’re compact, perfect-sized, little bundles of happiness. Try eating one of theses without smiling, I bet you can’t! J

Mia sure can't eat one without smiling! :)

Cook’s Note: I get a lot of questions from readers about what kitchen equipment and specific ingredients I use in recipes. I will try to list any specific ingredients & specific/super helpful kitchen equipment before each recipe. I hope this helps! J

Here’s the specific equipment and ingredients I used in this recipe:
Nielsen-Massey pure Madagascar Bourbon Vanilla Extract
Valrhona Cocoa Powder
Packaged Red Fondant
Shimmer Dust

Linzer Cutter Set (to make the fondant hearts)
4 Tablespoon Scoop  - aka my favorite scoop ever!
Red Cupcake Liners
Pastry Tip Set
Adjustable Rolling Pin – this pin makes life SO much easier when you need to roll things out to a specific thickness.
The Cupcake Diaries Cookbook

Pin It

Georgetown Cupcake Red Velvet Cupcakes

For the Cupcakes

Ingredients:

3 ¼ C all-purpose flour

1 t salt
12 T unsalted butter, at room temperature (preferably European style)
1 ¾ C sugar
2 large eggs, at room temperature
4 T red food coloring (no-taste liquid food color, such as McCormick)
1 teaspoon pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
2 ½ T cocoa powder, sifted (such as Valrhona)
1 ½ C whole milk, at room temperature
1 ½ t baking soda
1 ½ t apple cider vinegar

For the Vanilla Cream-Cheese Frosting

Ingredients:

8 T unsalted butter, at room temperature (preferably European style)

8 C (or 2 pounds) confectioners’ sugar, sifted
½ t pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
12 ounces cream cheese, at room temperature

For Garnish (optional):

Red Fondant
mini heart cookie cutter (I used the heart cutter from this set)
Shimmer dust

Directions:
For the Cupcakes
Preheat the oven to 350°F. Line 2 standard cupcake pans with baking liners.

Sift together the flour and salt, set aside.

In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream the butter and sugar together at medium speed for about 3 minutes, or until light and fluffy.

Add the eggs one at a time, mixing slowly after each addition.

Using a whisk, whisk together the red food coloring, vanilla, and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.

Add one third of the flour, followed by one third of the milk and mix until combined. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk and mix until incorporated.

In a small bowl, add the baking soda to the apple cider vinegar. You’ll see the baking soda and vinegar fizz up. Mix thoroughly and add this reaction to the batter. Mix until just incorporated.

Using a 4 tablespoon scoop, scoop the batter into the prepared cupcake pan (each cupcake well should be about 2/3 full). Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

For the Fondant garnish:

Roll your fondant (I used pre-packaged red fondant) out to ¼ inch thickness and dust the top with shimmer dust (optional). Cut out the fondant using a mini heart cookie cutter (I actually used the heart cutter from my linzer cookie cutter set). Lay the fondant hearts out on a piece of foil or parchment and let the fondant dry out for a few minutes.

For the Vanilla Cream-Cheese Frosting:
Place the butter and cream cheese in a mixer fitted with a paddle attachment and cream for about 2 minutes on medium speed.

Add the remaining ingredients to the bowl and beat until well combined. Be sure to beat on high speed at the very end for about 2 minutes to ensure that the frosting is light and fluffy.

To Assemble:
Frost the cupcakes as desired—I used my favorite pastry tip set to frost these and top with a red fondant heart.

Makes about 24-26 cupcakes.

Source: The Cupcake Diaries by the sister’s of DC Cupcake/Georgetown Cupcake, Katherine Kallinis & Sophie Kallinis LaMontague

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Day 5 of 12 Days of Christmas Fun: Gringerbread Cucpakes w/ Cinnamon Cream Cheese Frosting & a GIVEAWAY!!!

♪♫ On the 5^th day of Christmas Food, Folks, and Fun gave to me…♪♫

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting & a GIVEAWAY!

Cranberry-Pecan Chicken Salad

CHRISTmas Subway Art Printable

Thick & Chewy Chocolate Peppermint Cookies

Christmas To-Do List Printables

 

I made these again recently and changed the garnish to fondant gingerbread men, so cute!

 

This is another recipe I made for the crafting event I was a part of recently, and everyone seemed to love these cupcakes! What I like most about them is that the gingerbread is not wimpy by any sense of the word…it’s flavorful, spicy, and delicious!

I got this recipe from the cook book of the ladies who are the owners of Georgetown Cupcakes (they have a show on TLC called “DC Cupcakes”). The cookbook is called “The Cupcake Diaries”. This is the first recipe I made from their cookbook and I am thoroughly impressed! My only complaint is that the number of servings is a bit off. The recipe in the book says it makes 12 cupcakes, but I got 24 from the recipe. Also, the frosting recipe was just enough to cover 12 cupcakes with their “signature swirl”, so I had to whip up another batch of frosting half-way through icing (no worries, I adjusted the recipe below so you won’t run into this problem). Other than this oversight, I LOVE the cookbook so far…so much that I am giving a copy away to one lucky reader PLUS a Decorating Tip Set (see below)!!!

Ingredients:

For the Cupcakes:

2 ¾ C flour

3 T ground ginger (I told you they’re nice and spicy!)

2 t baking soda

1 ½ t ground cinnamon

½ t ground cloves

½ t ground nutmeg

¼ t salt

10 T unsalted butter, at room temperature

1 C packed dark brown sugar

3 large eggs, at room temperature

1 ¼ C molasses

1 C hot water

For the Frosting:

8 T unsalted butter, at room temperature

12 ozs cream cheese, at room temperature

8 C Confectioners’ sugar, sifted

½ t pure vanilla extract

4 t ground cinnamon

Directions:

For the Cupcakes:

Preheat oven to 350 degrees. Line 2 standard cupcake tins with 24 paper baking cups.

Sift together the dry ingredients, except for the brown sugar, and set aside.

Cream together butter and dark brown sugar in a bowl of a stand mixer or in a bowl with a handheld electric mixer on high speed, about 3 minutes, or until light and fluffy. Add the eggs one at a time, beating slowly after each addition. Add the molasses, mixing until well incorporated.

Add one third of the dry ingredients and one third of the water and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last third of the dry ingredients and one third of the water, and mix thoroughly.

Scoop the batter into the cupcake pan using a 4 tablespoon scoop (I used my trusty scoop), or if you don’t have a scoop, fill to about 2/3-3/4 full.

Bake at 350°F for 16-18 minutes (start checking at 15 minutes) or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

For the Frosting:

Place all butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment, beat until well combines. Add in the remaining frosting ingredients and beat until well combined.

Frost the cupcakes using a large round tip (I use Ateco’s extra wide pastry decorating tips from this kit) and a disposable piping bag. Garnish with your choice of sprinkles.

Makes 24-28 cupcakes

Source: from “The Cupcake Diaries”

***Now for the GIVEAWAY!***

One lucky winner will win a copy of “The Cupcake Diaries” and Ateco’s Extra Wide Pastry Decorating Set! Enter below via Rafflecopter’s form!

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Georgetown Cupcake's Chocolate Ganache Cupcakes & My 1-Year Blogoversary GIVEAWAY!

What better way to celebrate my 1 Year Blogoversay than with a yummy cupcake recipe and an AWESOME giveaway, right?!?!

Here's the perfect combination: moist and chocolaty cake with just the right amount of rich ganache frosting on top, add a sprinkling of chopped, toasted Hazelnuts and now you’ve got something! These cupcakes taste amazing and I think the best thing about them is that each has only 200 calories!

The cupcakes are best when served on the same day they are made. If the cupcakes are dipped once, you'll have about 1/2 cup of ganache left over (perfect for chocolate fondue!).

Cook’s Note: I used Ghirardelli cocoa powder for the cupcake, and Ghirardelli semi-sweet chocolate chips for the ganache. You REALLY need to use good-quality products here (sorry, Nestle or Hershey’s just won’t do).

Georgetown Cupcake's Chocolate Ganache Cupcakes

Ingredients:

For the cupcakes:

1 1/4 C flour, sifted

1/2 t baking soda, sifted

1/4 t salt

8 T (4 ounces) unsalted butter, at room temperature

1 1/4 C sugar

2 large eggs, at room temperature

1 1/4 t vanilla extract, preferably Madagascar bourbon

1 C whole milk, at room temperature

1/2 C good-quality cocoa powder, sifted

For the ganache frosting:

1/2 C heavy cream

1 C good-quality semisweet chocolate chips

1/3 C Chopped, toasted Hazel nuts for garnish (optional)

Directions:

For the cupcakes:

Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.

Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.

Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract and milk in a large liquid measuring cup.

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Add the cocoa powder, beating (on low speed) just until incorporated.

Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

For the ganache frosting:

Lay a large piece of wax paper on the work surface.

Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.

To Assemble:

Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.

Garnish with chopped, toasted Hazel nuts if desired.

Makes 18 cupcakes

Source: Sophie LaMontagne and Katherine Kallinis, co-owners of Georgetown Cupcake for The Washington Post, November 5^th, 2008 

*Now for the Giveaway*

One winner will receive a Prize Pack of all 3 of my Favorite Things:

1.   A 1-year subscription to America’s Test Kitchen

·         You may have noticed that I have an obsession with America’s Test Kitchen recipes. For me, they are hands-down THE best recipe source for the home cook.

2.   The Best-Ever Cupcake Icing Kit from Bake it Pretty

·         The tips in this kit are huge and just perfect for icing cupcakes. Almost every cupcake recipe on my blog has been iced using this kit. Here’s their Icing Kit video:

3.   A $50 gift card to TOMS SHOES

·         I love my TOMS and my daughter, Mia’s too. They are cute, comfy, and stylish. What I love even more about them is that for each pair of TOMS you buy, they’ll donate a pair to a child in need. Here, watch their video (the first time I watch it I totally cried!):

Mia rockin' her silver glitter TOMS.

***The Giveaway will end on Monday, October 24^th at 11:59 PM PST. I will pick a winner via random.org and I will announce and email the winner on Tuesday, October 25^th.

Entries:
There are 5 ways to enter! Please leave a *separate comment* for each entry. Make sure each comment includes your e-mail address so I can contact the winner!

1.  Follow Food Folks and Fun (look in the upper left-hand column)

2.  “Like” Food Folks and Fun on Facebook

3.  Follow Food Folks and Fun on Twitter

4.  Subscribe to Food Folks and Fun (form in the left-hand column)

5.  Blog/Tweet/or Facebook this giveaway for 3 ADDITIONAL ENTRIES!  

Restrictions: Open to US & Canadian residents only, age 18 and over.


Good Luck everyone and thanks for supporting me through my very first year of blogging! J

Disclaimer: I have not received any compensation, products, or services from any of the companies included in this post. This is a giveaway sponsored by and paid for by me!J

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog