S'mores Pie

S'mores Pie 

S'mores Pie... one of the most magnificent desserts I think I've ever tasted... seriously! I LOVE. love. love anything s'mores!! Last fall, Lee built an awesome fire pit in our back yard. He worked so hard on it for several weekends in a row. Once he was finished, he was excited about how nice it turned out, and he was relieved to finally have it done....that's the difference between men and women, I guess, because I was most excited about having friends over and eating s'mores! HAHA.

So anyways... back to the S'mores Pie... This is not my original recipe. I found it on the Hershey's website. You can find a link to the original recipe here. How awesome is it that Hershey's has  TON of free recipes on their site featuring Hershey's chocolate products?! A little bit of heaven on earth, that's for sure. I followed the recipe pretty closely since it was my first time trying it, but I did make a few little changes. Below is how I made mine:

Ingredients
6 Hershey's  original candy bars
1/2 stick butter softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1 cup graham cracker crumbs (or vanilla wafer crumbs)
1 teaspoon baking powder
1 container marshmallow cream
1/2 teaspoon Crisco
Cooking spray

To start, preheat your oven to 350 degrees. Break up your Hershey's bars and set about 5 squares aside. Spray a 9 inch pie pan with cooking spray.

For the crust, I used my Kitchen Aid Mixer, and it worked like a charm, as always. You could use a hand mixer too if you prefer. Mix your sugar and butter together in the mixer, then add in the egg and continue mixing until the mixture is fluffy. Next add in your flour, baking powder, and cookie crumbs and mix thoroughly.

I know that S'mores are made with graham crackers, but when I got my graham crackers out and started breaking them up, they smelt kinda like cardboard. I tasted them, and they also tasted like cardboard... I'm guessing this package had probably been sitting in my cabinet since last fall, so I threw them away. I didn't have any other graham crackers at home, so I just used Vanilla Wafers. They worked great, but I am planning to try the recipe with graham crackers next time. To break up my wafers, I put them in my chopper and crushed them up. I got one of these choppers for Christmas a few years ago, and used it so much that it wore out. Then, on black Friday, I ordered a new one from Wal-Mart for $5! It is worth every penny. If you don't already have one, you should get one. It will change your life.

Once you have your sugar, butter, egg, flour, baking powder, and cookie crumbs mixed together, they should be dough-y. Split your dough mixture in half. Set one half aside. Using your fingers, flatten out one half of dough on your pie pan.

Spread your whole jar of marshmallow cream over the bottom of your pie crust. This can be a little tricky because the marshmallow is so sticky, but using a plastic spatula helps. Make sure you get some marshmallow cream in the back edges of the pie.

I didn't quite get enough marshmallow cream along the bottom outside edge
of my pie. Next time I'm going to make sure to do that. 

Next, throw in your chocolate pieces (except for the 5 or so you set aside at the beginning). Try to distribute them as evenly as you can.

Finally, take the other half of your dough and form it into a ball. Next, spread it out on a sheet of wax paper and try to form it into about a 9 inch circle on the wax paper.

Pick up your wax paper with the dough on it, flip it over on the pie, and peel off the wax paper. Press the edges of your two crust layers together.

Bake the pie for about 20-30 minutes. Once your pie is cooked, turn off the oven and let your pie cool in the oven for about 5 minutes, then remove from the oven. Once your oven is turned off and your pie is cooling, put your Crisco and remaining chocolate in a bowl. Microwave on 50% power for about 20 seconds. Make sure you watch your chocolate, and heat it on low heat. I actually burnt mine up! Luckily, I had some Hershey kisses in the house, so I melted a handful of them with some more Crisco to make my drizzle. After your mixture is heated, stir it up and drizzle over the pie.

Enjoy your pie while its warm and the marshmallow is gooey!! If you have pie left over, cover it with plastic wrap. When you're ready for another piece, stick it in the microwave for about 20 seconds on 50% power, and it becomes gooey amazing-ness once again. The pie even tastes good cooled, but it is definitely better melted.  YUM!!

Carrots in the Dirt

Aren't these so cute? A fun Easter dessert for the kiddos!

Today, I made these adorable creations to bring to my family Easter parties this weekend! I saw this idea on Pinterest and decided to duplicate it. Here's how I made them: 

Ingredients

• 1 box strawberry cake mix, and ingredients that go along with making the cake. Mine required 1 cup water, 1/4 cup vegetable oil, and 3 egggs. 
• 1 can Hershey's Chocolate Frosting
• about 1 row of Oreos, crushed finely (I put my in my food chopper and crushed them that way)
• 18 cupcake liners
• 18 strawberries
• 1 pound orange colored chocolate
• 18 strawberries
• cooking spray

This recipe makes 18 cupcakes. 

To start, Spray your cupcake liners with cooking spray, and mix your cupcakes according to the cake mix instructions.  Fill your sprayed cupcake liners about 3/4 of the way full with cake batter. Bake your cupcakes according to the cake mix directions. 

Next. melt your orange chocolate and dip your strawberries in them. I melted mine at 50% heat and stirred the chocolate every 45 seconds until it was smooth. Set them on a plate or cookie sheet lined with wax paper to dry.

I split my cupcakes into two batches of 9 so I could have some for two different parties, so here are my first 9 strawberries.

Next, use a melon ball maker and scoop out a small amount of cake from each cupcake. 

Then, put your icing in a baggie with an icing tip and ice the cupcakes around the middle hole. If you want to see step by step instructions on how I ice my cupcakes, check out my Cookies n Cream Cupcakes recipe!

Next, crush your Oreos in a chopper or food processor. I got my food chopper for Christmas several years ago, and used it so much that it finally went out on me. I bought another one on Black Friday for $10 and it was worth every penny! Seriously. If you don't have one of these, you should get one. I use mine several times a week. 

I put my chopped Oreos in a shallow container, and put my iced cupcakes upside down in the cookies. This was a good way to cover the icing with cookies and not make a huge mess. 

Last, add your strawberry to the top and enjoy!! These were a big hit with my family, especially with my niece and nephew!

Sausage, Egg, & Cheese Breakfast Casserole

This breakfast casserole is super easy to make, and is always a big hit on food days at my office! The best thing about it is you can make it up the night before, and just pop it in the oven in the morning. It would also be great for breakfast when you have a houseful on the weekend!

Bread, egg, cheese, sausage, & bacon... what more could you want in a breakfast?!

Here's how I made it:

Ingredients
1 can crescent roll dough
garlic salt
12 eggs
3 tablespoons of milk
1/4 cup green onions
1/2 pound sausage (or any meat you like- you could use bacon, ham, ground turkey, or leave the meat out and make it a vegetarian dish)
2 cups shredded cheese (I use Colby-Jack)
salt and pepper to taste
cooking spray

I also had some bacon left over from my Bacon Wrapped Stuffed Peppers, so I also included 2 slices of bacon, cooked and chopped into bite size pieces, but this is optional. 

To start, spray a 13x9 inch pan with cooking spray. Next, roll out your crescent roll dough into the pan. Press the edges together so there are no cracks. The bottom of your pan should be covered in a rectangle layer of dough.  Sprinkle garlic salt over the dough (or whatever seasoning you prefer).

Fry up your ground sausage in a skillet on the stove and drain your grease. While the sausage is cooking, beat 12 eggs in a medium size mixing bowl and mix in 3 table spoons of milk. Dump your ground sausage into the egg mixture. Pour your egg mixture over the top of your crescent roll layer, and make sure the sausage is evenly distributed.

Chop about 1/4 cup of green onions, and sprinkle them onto your egg mixture. (At this point, I also sprinkled my chopped bacon on top, and I put the lid on my container and stuck it in the fridge for the night. Then the next morning I woke up and baked this before work. You can do that, or you can just pop it right in the oven to eat that same day.)

Bake at 350 degrees for about 45 minutes, or until the eggs are cooked thoroughly. Remove dish from oven and cover with 2 cups shredded cheese. Place back into oven for about 5 minutes, or until cheese is melted. Salt and pepper to taste. Enjoy!!

Here is a picture of my final product! 

Stuffed Bacon Wrapped Peppers

Now that warm weather is here, Lee & I  have been grilling like crazy. This is one of my favorite side dishes/appetizers to make when we are grilling out. Cheese stuffed peppers wrapped in bacon...anything with bacon and cheese is going to be amazing, but add in some peppers, and you've got a prize-winning concoction. I love making these peppers because I do like some spice here and there, but they can easily be made with sweet peppers if your family doesn't do spicy. I usually do a few jalapeños and a few sweet peppers all at once. Here's how to make them:

In this picture I used a jalapeño pepper, but the recipe is also really good with mini bell peppers. The bell peppers are sweet, not spicy, unlike like the jalapeños.

Ingredients
3 jalapeños*
3 mini bell peppers (any color is fine)*
4 oz cream cheese (1/2 block)
1/4 cup shredded cheddar cheese (I have used colby-jack before, but the cheddar really is better)
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
about a 1/2 pound of bacon strips, uncooked**
8-12 toothpicks (optional)
Aluminum foil

*The amount of peppers you will need to use up all of the filling will vary depending on the size of your peppers, but this recipe makes about a dozen stuffed peppers.
**Use any kind of bacon you like, but I do not recommend using thick cut bacon because this will take much longer to bake.

Start by  preheating your oven to 400 degrees and lining a baking sheet with foil. This will make for easy clean up. Slice the stem off of your peppers. Next, slice them in half long ways and pull out all of the seeds.

In a small mixing bowl, combine your onion powder, garlic salt, cream cheese, and shredded cheese. I use my hands to mix these ingredients together.

Next, use your fingers and press a small amount of the cheese mixture into each pepper. Make sure the pepper is full, but not over-flowing. Once your peppers are stuffed, wrap them in bacon. You may need to cut some of the bacon slices to fit the smaller peppers. If you want, you can stab them with toothpicks to make the bacon stay in place. I have made them several times with and without toothpicks, and they have turned out fine both ways.

I like to line my cookie sheet with aluminum foil because it makes an easy way to dispose of the bacon grease afterwards. Just fold up the foil and dump it in the trash! 

Place your peppers on your baking sheet and bake for about 30-40 minutes, or until the bacon looks cooked through. I usually set a timer and check my peppers every 15 minutes, because depending on the size of the peppers, they may cook quicker, or could take a little longer.

MMM! 

St. Patrick's Day

Each year, someone in my family hosts a St. Patrick's Day party. My maiden name is McBride, and the McBride side of the family really loves to celebrate our heritage, mostly by drinking green beer and making all kinds of green food. Who doesn't love good food, green beer, and great company? This year, for our annual St. Patty's Day party, I decided to make three things to bring: 

1. Spinach Dip This is one of my favorite dips. I love making it to take places because its quick and easy to make,  can be made up in advance, and is always a party favorite. It's especially great if you have any vegetarians in your group, and is naturally green, so perfect for St. Patrick's Day! 

2. Chocolate Chip Toffee Cheesecake Bars- I know that's a mouthful, but its worth it. These cheesecake cookies are literally heaven on earth, and I easily colored them green for the occasion. 

3. Leprechaun Bait- This is the first time I've made this, but I've seen similar versions on both Facebook and Pinterest so I figured I'd give them a shot. This was a pretty simple recipe, and could be easily changed for any holiday! Add red and pink M&M's for Valentine's day, or red and green M&M's for Reindeer Bait, pastel M&M's for Easter Bunny Bait, or add Reese's Pieces or fall colored M&M's to make it a Halloween dessert! 

My grandparents hosted the party this year, and it was a great day. The weather was nice so we all got to be outside, and we showered my Grandma with a little birthday love by us girls all going to get pedicures. We spent the rest of the day having green food and drinks, and hanging out. Life doesn't get much better than fun times with family. 

Girl Selfie! Here we have a pic of some of the ladies in my family. Up top we have my gma
& my s-mom, and on the bottom we have my great grandma, my sister in law, and myself.
You can see that we are all decked out in our green St. Patty's Day gear! :) 

Chocolate Chip Toffee Cheesecake Bars

Wow! Long name, but 100% amazing. This is one of my very favorite desserts to make. I made it last year for my own birthday and we had my family over to cook out. Mothers day is usually the week after my birthday, and I asked my mother-in-law & sister-in-law what I could bring for Mother's Day and they said more cheesecake bars!! So we ate this dessert two weeks in a row, and have had it several times since then. I made it this weekend for my family's St. Patrick's Day party, and colored the cheesecake part green. I initially found this recipe from Joyously Domestic via Pinterest, and have adapted it a bit to make it my own. Here's how I made it:



Ingredients 

Cheesecake mixture: 
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 8-oz. cream cheese, room temperature
*I also like to use parchment paper for this recipe. 

Cookie portion: 
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
2/3 cup milk chocolate chips 

2/3 cup Heath Toffee bits


Green food coloring if you're making these for St. Patrick's Day


To start, preheat oven to 385 degrees. Mix together the butter, granulated sugar, brown sugar, salt and vanilla.  I used my KitchenAid Mixer for this, and it save me a lot of work. next dump in your egg and mix thouroughly, then stir in your flour and baking soda. Last, dump in your chocolate chips and toffee pieces. 

Divide mixture in half. Line a 13x9 pan with parchment paper, and spray with cooking spray. Then spread half of the mixture into the pan. I use my handss to do this.  Set aside.

For the cheesecake portion, microwave your cream cheese for 1 minute on 50% power, then put in mixing bowl and mix together the cream cheese and white sugar until fully blended. I used my mixer again for this part  Beat in the egg and vanilla.  Mix until smooth. Stir in a couple drops food coloring if you want to color your cheesecake filling.  I

Pour the cheesecake mixture over your cookie dough, and make sure your cookie is mostly all covered with the cheesecake filling. Then, use your hands and flatten out your remaining cookie on top. I did this by grabbing handfuls at a time, flattening htem out into circles and laying them on top. It's okay if some of your cheesecake is exposed. You want to have the cheesecake mostly covered with cookie, but it doesn't have to be 100%.

Bake for 25 - 35 minutes or until the bars are cooked through and your cookie is light brown. 

Once your cheesecake bars are cooled, remove the parchment paper and place your cookie back in the 13x9 pan. Cut into squares. Store refrigerated. 

Normally the filling is white, but this time I colored it green in honor of St. Patty's Day!

Kerri's Spinach Dip

This recipe came from my sweet Kansas friend, Kerri. When Lee and I lived in Kansas right after college, Kerri and I worked together, and she would always bring this amazing spin dip for our food days, and lucky for me, she shared the recipe! I like making this recipe when I am hosting a party, because it can be made a day or two in advance, and will be ready to go the day of the party! Here's how I make it:

Kerri's Spin Dip Ingredients

2 pkg. (10 oz) frozen chopped spinach

1 pkg. dry vegetable soup mix (without noodles)

1/2 c. water

1 pkg. (8 oz.) cream cheese

1 c. (8 oz.) chive dip (this is basically just sour cream w/chives, and is found in the dairy section next to the sour cream)

5-6 drops hot sauce 

To defrost spinach, place packages in microwave.  Micro on High 4 minutes, turning pkgs over after half the time.  Let stand 5 min.  Drain thoroughly.  Set aside.

Place soup mix & water in small bowl.  Cover with plastic wrap.  Micro on High 1 minute.  Let stand, covered, until vegetables are re-hydrated.

Place cream cheese in large bowl.  Microwave for 1 minute at 50%  power to soften.  Mix in re-hydrated soup mix, drained spinach, sour cream and hot sauce.

I like this dip best with Wheat Thins, but it is also good with tortilla chips, French bread cubes, and carrot or celery sticks.

I think this dip is actually a lot better when it is made 24+ hours prior to when you're going to eat it. At first when you mix it up, the spinach can be a little bit slimey, but after about a day, the texture improves, and flavors mix together better. I always make this at least a whole day in advance and let it sit covered in the fridge until I'm ready to serve it. Once you get the dip out to serve, you may want to mix it up with a fork to break up any cream cheese chunks.

Given the color of the dip, this is one of the items I'm taking to my family's annual St. Patty's Day party! Since the party is early Saturday afternoon, I made this dip early Friday morning and had it ready to go for Saturday! 

Leprechaun Bait

Every year, someone in my family hosts a St. Patrick's Day party. My grandma's birthday is in March, so we usually make it a joint birthday/St. Patty's day party. Who doesn't love green beer, good food, and great company?! This year, for our annual St. Patty's Day party, I decided to make Leprechaun Bait. 

This is the first time I've made this, but I've seen similar versions on both Facebook and Pinterest so I figured I'd give them a shot. This was a pretty simple recipe, and could be easily changed for any holiday! Add red & green M&M's for Reindeer Bait, pastel M&M's for Easter Bunny Bait, add Reese Pieces for a Halloween dessert, or add any color M&M's to match whatever party you're hosting! Here's how I made it: 

Ingredients

4 cups corn Chex cereal

1 cup pretzels (I used Goldfish)

1 bag microwave popcorn

1 cup M&M's

3/4 package white Almond Bark

sprinkles

Side note: You can use any type of pretzels you like, but I love using Goldfish pretzels because they don't break and get crumbly as easy as pretzel sticks or twists. 

To start, pop your popcorn according to the instructions. I used Movie Theater Butter style popcorn, and I thought this tasted really good with the white chocolate because it was a sweet & salty combo. After you pop your popcorn, then measure out and dump your Chex, pretzels, and popcorn into a large bowl and mix well. 

Next, melt your chocolate in the microwave. I have a glass Pyrex measuring cup that I used to melt my chocolate in. It has a spout on it,and made pouring the chocolate simple and mess free. Once your chocolate is melted, pour it over your mixture and stir until the all of the mixture is lightly covered in chocolate. 

Then, line two cookie sheets with wax paper and spread out your mixture to dry. While the chocolate is still wet, sprinkle on your M&M's, distributing them evenly between both cookie sheets, and throw on your sprinkles. 

Once your party mix is dry, break apart and store in an air tight container. 

Here is a close up of what my Leprechaun Bait looked like. Yummy!! 

I made this for my family's St. Patrick's Day party last weekend, and again on St. Patty's Day for our work food day. When I made it the second time, I ran out of almond bark, so I used half almond bark and half green melting chocolate wafers. This added more green to the mix, and it still tasted great!

This is what the mix looked like with both green and white chocolate melted on top.

Chicken Nacho Dip

This dip is super simple to make, and is great served as an appetizer, and is also good as a meal. Here's how I make it:

Ingredients

1 pound cooked chicken

1 block Velveeta Queso Blanco 

1 jar of your favorite brand salsa

To make my chicken, I used Mix and Match Mama's perfect chicken recipe. I cooked my chicken in chicken broth. Once your chicken breasts are cooked, remove them from the broth and set them aside. Dump your broth, and rinse out your Crock Pot. (Or simply throw away your crock pot liner if you use one.) 

Chop your block of Velveeta and put your chunks of cheese at the bottom of the crock pot.

Next, chop your chicken into bite size chunks. Some of it may fall apart on its own from being cooked in the Crock Pot, and that's okay.  Layer your chicken on top of the cheese chunks in the Crock Pot. 

Last, dump your entire jar of salsa into the Crock Pot. 

Cook your dip on high for about an hour and 15 minutes, or until your cheese is melted, be sure to stir it (mix thoroughly) about halfway through, and again at the end. Once your cheese is fully melted, change your crock put heat setting to warm. 

Serve poured over tortilla chips as an appetizer, or make it a meal, like I did! I whipped up some beans and rice, and served them with our chicken nachos. 

Mexican night is always a big hit at our house! 

Buffalo Chicken Dip

Buffalo Chicken Dip is one of my favorite dips to make when taking food to a get together, because it is quick and easy to whip up, and can be easily transported in a Crock Pot. The recipe that I use is the a copy cat of the recipe printed on the Frank's Red Hot bottle, but I tweak it just a bit and make it my own. Here's how I make it:

Ingredients
4 cups shredded cooked chicken (I usually use canned chicken)
1/2 cup Frank's Red Hot Sauce
1/2 cup Frank's Buffalo Sauce
1 cup ranch dressing ( I use Hidden Valley)
2 packages cream cheese, softened
1 cup shredded mozzarella or colby-jack cheese
1 bag Tostito's Scoops

This is my version of the Frank's Buffalo dip, doubled. I use the above amount of ingredients for my Crock Pot, but if you want a smaller batch, just cut the above ingredients in half.

To make it, start by mixing your cream cheese, 2 kinds of hot sauce, and ranch together in a bowl. Then stir in your shredded chicken and shredded cheese.

For this recipe, I usually use canned chicken. I have baked chicken breast before and shredded them, and used for this recipe, but honestly, it was much more work than necessary and I couldn't tell a difference from the normal recipe, so I just save myself the time and use canned chicken.

Once your ingredients are mixed together, dump the mixture in your Crock Pot and heat it on low for an hour, or until warm. Once your dip is heated up, change the heat setting on your Crock Pot to warm.

If you don't have a crock pot, preheat your oven to 350 degrees and spray a 2 quart baking dish. Use a 2 quart dish if you are making the above recipe, or a 1 quart dish if you cut my listed amounts in half, Dump your mixture into your sprayed baking dish and spread out. Bake at 350 degrees for about 35-40 minutes or until heated through (about 20 minutes for a 1 quart dish).

Serve with Tostito's Scoops and enjoy!

*If you like your dip more spicy, use an entire cup of hot sauce instead of 1/2 cup of regular Frank's and 1/2 cup of Frank's Buffalo. If you like your dip more mild, use an entire cup of Frank's Buffalo sauce  instead of 1/2 cup of regular Frank's and 1/2 cup of Frank's Buffalo.

**When I make Buffalo Chicken Dip at home, Lee and I often times like to use the left overs for pizza. Check out my Leftover Buffalo Chicken Dip Pizza Recipe!**


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Cookies-N-Cream Cupcakes

Hello everyone!

If you're new to my blog, you'll learn pretty quickly that I absolutely LOVE being an aunt! I have 3 beautiful nieces, and 2 awesome nephews. Love love love those kiddos! My nephew Carson is celebrating his 8th birthday this weekend with a Lego themed party. I have taken up a hobby of making cupcakes these past couple of years, and have made cupcakes for several parties, and have even done one smaller wedding! I asked my nephew if I could make his birthday cupcakes and he obliged. When I asked him what flavor(s) he wanted, he said cookies-n-cream! Hmm... I've never made cookies-n-cream cupcakes before, but I'll give it a shot! Thursday  night I baked the cupcakes. I used a white cake mix and followed the instructions on the box, but I also added a box of Oreo pudding mix, and 4 finely chopped Oreos. Lee is always my taste tester, and he approved!  I sealed up the cupcakes in a Tupperware container, and Saturday morning before the party, I iced them. My sister-in-law and I made the icing, and we used a homemade cookies-n-cream icing recipe I found online...it was delicious! We tweaked the recipe just a bit, so see my updated recipe below.

Shopping list 

For the cupcakes:
1 box yellow cake mix (and eggs, water, oil, etc. that the recipe calls for)
1 big box (4.2 oz) Oreo flavored Jell-O pudding mix
4 chopped Double Stuff Oreos


For the icing:
1 8oz. pkg softened cream cheese
1 pkg Dream Whip
½ tsp. salt

1 tsp. vanilla

2.5 cups powdered sugar

6 Double Stuff Oreos, finely crushed

Makes 20-25 cupcakes.

To make your cupcakes, follow the mixing instructions on your boxed cake mix. Before you pour your batter into cupcake pans, add your box of Oreo pudding mix and the chopped Oreos. Stir these items in. Line your cupcake pan with cupcake papers, and spray with cooking spray. I like to fill my cupcake liners about 2/3 full with cake mix. Bake according to directions on cake mix box.

Once your cupcakes are baked and have cooled, now you can ice them. Soften your cream cheese and put it in a mixing bowl. Add the ingredients one at a time, in the order as listed above. Stir after adding each item. When you add the powdered sugar, add it about 1/2 cup at a time. You may need to add more or less powdered sugar, depending on what texture you want your icing to be. I wanted my kind of stiff, so I used about 2.5 cups of powdered sugar.

To ice my cupcakes, I like to use Wilton brand disposable candy bags, and a large round metal tip.

This is the kind of icing bags I use, and here is a side view of the metal tip

Top view of the metal tip

To start, put your metal tip in the bottom of your bag. Don't cut the tip of the bag open just yet. Place the bag inside a small water glass and fold the edges over the top of your glass. This will keep your bag open so you can put the icing in.

Once your bag is in the glass, now you can fill it with icing. Use a spoon or a butter knife and fill your bag about halfway to the top. You can fill it less if you prefer. Just make sure you have enough bag left at the top to hold. Once you have your icing in the bag, pull the sides of the bag up and twist them tight. Then cut the edge of the bag, so that the metal tip barely peeks out the bottom.

Now you can start icing your cupcakes! I usually take the bag and push the icing to the bottom (try to push out any air bubbles). Then push the icing out onto the cupcakes in a circular motion. Start on the outside and work your way in.

Once all of the cupakes are iced, top them with candies or sprinkles! I used Lego-shaped candies for Carson's Lego party, and they were a big hit!

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