Today I was looking at the Cricut cuts hanging out in my bin, leftovers from when I built the Cricut boards for the Heirloom Pro Show. I love this Merry and Bright overlay!
I mounted the overlay on bright red cardstock, inspired by the Muse Christmas Visions Challenge. I glittered the words with Cinnamon Stickles. Then I colored the ornaments with a green marker. I popped on a sequin and some bitty sparkles, then I outlined the edges with my stardust glitter gelly roll pen.
Today I spent the day with Max, hanging out with his PreK class at the park and then at a class BBQ. We brought these tasty cuppies, which are gluten free and dairy free. I adapted a few recipes to get to this cupcake, and I've linked those recipes belowin my adaption. I don't always bake dairy free, but I wanted every preK friend to be able to eat the dessert tonight. I've filled these with Dandies allergy friendly marshmallows in the past, but today I just piped a bit of extra frosting inside. I did not make these as tall as the high hat recipe I cited below, because no preschooler needs that much frosting. These came out fudgy and delicious - Enjoy!
Gluten Free, Dairy Free Filled Lazy High Hat Cupcakes
3 cups favorite gluten free flour1 1/2 TBSP xanthan gum (leave out if your blend already contains it)
1 3/4 cup cocoa powder
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups sugar
1 1/2 cups greek yogurt or sour cream or goat's milk yogurt if you need dairy free
1 cup coconut oil, melted
4 eggs, beaten
1 1/2 cups warm water
Preheat oven to 350. Grease 24 cupcake cups or line with paper liners. Mix dry ingredients in a bowl. Add wet ingredients and blend until thick and smooth. Scoop evenly into the prepared cupcake liners. Bake for 20-22 minutes or until a toothpick comes out clean. Allow to cool completely - then if you want to fill them, scoop out a small chunk of the center to make room for the filling. When the cuppies are totally cool, pipe on the frosting. Pop those in the fridge for a few minutes to make sure the frosting is set. Add a spoonful of the ganache on top of the frosting, and top with your favorite allergy friendly sprinkle if desired. I stored them in the fridge until party time, and they held up well unrefrigerated at the party.
I took all the scooped centers and pressed them into a glass pan, I covered them with a thin layer of leftover frosting and poured the remainder of the ganache over the top.
1 1/2 cups Palm Shortening
1/2 cup coconut cream, chilled
1/2 cup coconut oil
2-3 cups powdered sugar
1 tsp vanilla
Start with 2 cups of sugar, and add the rest of the ingredients. Beat the frosting until it's your desired stiffness, adding more sugar if necessary. It will hold it's shape better when refrigerated.
1/2 cup coconut milk (or cream)
1 bag of Enjoy Life GF/DF chocolate chips
Place ingredients in a glass bowl. Place bowl on top of a medium saucepan of boiling water and stir until smooth.