An edible Easter basket filled with candy and soft and tender funfetti cake?  Count me in!!  And to think of all the wicker baskets filled half with candy, the other half with inedible grass I got instead as a child

httpv://youtu.be/_7fPwZDpxjw

5.0 from 5 reviews

Easter Basket Funfetti Cake

 

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: The Squishy Monster

Serves: One 8″ 2 Layer Cake/12 Servings

Ingredients

Funfetti Cake:

• 2 c unbleached flour
• 3 ts baking powder
• 1 ts fine salt
• 12 tb soft, unsalted butter
• 1½ c sugar
• 2 ts vanilla extract
• 6 room temperature egg whites
• 1 c whole milk/buttermilk/yogurt/sour cream or dairy sub
• ½ c sprinkles {I used rainbow jimmies}
• Simple syrup

Whipped Vanilla Buttercream:

• 2 c soft unsalted butter
• 4-6 c sifted powdered sugar
• 2 ts pure vanilla extract
• ½ ts fine salt
• 2-4 tb room temperature cream
• Easter candies to decorate*

Instructions

1. In the first bowl, sift your dry ingredients together: flour, baking powder, and salt.
2. In the second bowl, whip your wet ingredients together: butter and sugar.
3. Sprinkle in your sugar when the butter and sugar are soft and fluffy {3-5 minutes later}.
4. Blend in the vanilla and egg whites.
5. Blend in your milk.
6. Combine the first {dry} bowl into your second {wet} bowl in thirds. Mix just to combine {do not over mix} then fold in the sprinkles.
7. Bake in 2 greased and parchment lined baking pans {8-10″} at 350 for 25-35 minutes.
8. Cool completely on a baking/cooling rack.
9. For the buttercream, break up the butter and slowly add in the sifted powdered sugar {measure after sifting}.
10. Add in the vanilla, salt, and cream. Whip it together until it gets nice and fluffy.
11. To assemble, brush each cooled layer with simple syrup and spread with buttercream.

Notes

*Several options are given in the video but it would also be cute to line the border with wafer straws, pocky, bunny peeps, etc

3.2.2807

Love,

Your Squishy Monster ^.~

These cookies are light and crisp on the edges, chewy and rich in the center, and have a delicate crackly crust on top, a hybrid cookie and brownie if you will.  I actually made these when I ran out of flour and I’m happy to report I’ve made them several times afterwards because they’re just that yummy.

https://youtu.be/3vk1xHfbc6Y

5.0 from 4 reviews

Flourless Chocolate Cookies

 

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: The Squishy Monster

Serves: 2-3 Dozen

Ingredients

• 2 c powdered sugar
• ½ c unsweetened cocoa powder
• ½ ts fine salt
• ¼ ts cinnamon
• ½ ts espresso powder
• 2 egg whites
• 1 ts vanilla
• Sprinkle of coarse salt/chocolate chips {optional}

Instructions

1. In the first bowl, sift together the powdered sugar and cocoa.
2. Whisk in the salt, cinnamon, and coffee.
3. In the second bowl, whisk the egg whites with the vanilla.
4. Sprinkle in the entire contents of the first bowl and mix to combine. Fold in chocolate chips {if using}
5. Scoop onto baking sheets lined with parchment/silpat {important as they are very sticky} and allow to chill in the refrigerator for 15-20 minutes.
6. Sprinkle with salt if desired and bake at 350 for 13-15 minutes.

3.2.2807

Love,

Your Squishy Monster ^.~

On this cold and rainy day, I felt like cuddling up with some warm, cheesy, and comforting soup and this broccoli cheese soup was just the trick.  Paired with some crusty bread, there’s nothing quite like dipping it into this golden ambrosia melted with thick cheesy threads with just enough broccoli for some welcomed texture {and for not feeling like you’re being too over indulgent}

httpv://youtu.be/eKmGS9mYYMU

5.0 from 3 reviews

Broccoli Cheese Soup

 

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: The Squishy Monster

Serves: 4 Servings

Ingredients

• 3 tb browned, melted, unsalted butter
• ½ c sliced onion
• 1 c broccoli florets
• 1 tb unbleached flour
• ½ c chicken stock {and extra for thinning if desired}
• 2½ c warm whole milk
• Pinch of nutmeg {optional}
• Salt and pepper
• ½ c tiny broccoli florets/shredded carrots {optional}
• 3 c cheese {I used cheddar, parmiggiano, and gouda}

Instructions

1. In a pot set over medium-low, slowly melt and brown the butter. Swirl it around and keep your eye on it so it doesn’t burn.
2. Sauté the onions and broccoli with salt and pepper in the browned butter until softened.
3. Sprinkle in the flour and stir well.
4. Splash in the chicken stock to deglaze then slowly pour in the warm milk and stir, stir, stir {to prevent lumps}.
5. Add a pinch of nutmeg and season with salt and pepper.
6. At this point, you can break up the veggies if you’d like {with an immersion/standard blender, food processor, or potato masher} or keep it just as is.
7. Return the soup back to the pot and add the carrots and extra broccoli {if using}.
8. Introduce the cheese and allow it to slightly melt then serve with crusty bread.

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Stay warm, my friends!

Love,

Your Squishy Monster ^.~

As the title promises, this soup couldn’t be easier to whip up.  It feeds a cold, hungry family from stove top to table top in mere minutes and is as hearty as it is delicious.

http://youtu.be/UCZ_3vKevpI

5.0 from 5 reviews

Crab Soup {Easy 15 Minute Recipe}

 

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: The Squishy Monster

Serves: 2 Servings

Ingredients

• 2 tb unsalted butter
• ½ c veggies {I used celery/onions}
• 2 tb unbleached flour
• 1 c crab meat {lump is best but use what you can get, I used claw}
• 2 c warm whole milk
• Salt and pepper
• ¼ ts freshly ground nutmeg
• 2 tb dry sherry {optional}

Instructions

1. In a pot, melt and brown the butter {keep your eye on it and swirl it around until it turns golden and smells nutty}.
2. Sautee the veggies in it until slightly softened {I personally like mine with a bit of a bite}.
3. Sprinkle in the flour and stir to coat. You want to stir until there are no flour lumps.
4. Add in the crab.
5. Slowly pour in the warm milk and stir.
6. Season with salt, pepper, and nutmeg and bring to a slow bubble. It will thicken as it cooks.
7. Splash in sherry if using at the end and serve.

3.2.2807

Love,

Your Squishy Monster ^.~

If you enjoy cupcakes that are light, fluffy, and not too sweet, this recipe is for you.  I’ve paired a soft strawberry cupcake with an airy whipped cream topping and hope you’ll try it for Valentine’s day {or any day}

httpv://youtu.be/oUwfHoDhm6I

5.0 from 3 reviews

Strawberries & Cream Cupcakes

 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: The Squishy Monster

Serves: 6

Ingredients

Strawberry Cake

• 1½ c cake flour
• 2½ ts baking powder
• ½ ts baking soda
• ¼ ts fine salt
• 2 egg whites + ⅛ ts cream of tartar
• ¾ c sugar
• 6 tb soft, unsalted butter
• ⅔ c strawberry puree
• ½ c whole milk
• 1 ts pure vanilla extract

Whipped Topping

• 1 ts unflavored gelatin + 4 ts water
• 1 c cold heavy cream
• 5 tb confectioners sugar
• 1 ts vanilla {or ¼ c strawberry juice}

Instructions

1. In the first bowl, sift the flour, powder, soda, and salt together. Set aside,
2. In the second bowl, whip the egg whites until they get frothy. Sprinkle in the cream of tartar and continue to whip until it achieves stiff peaks {when you lift the beater, the tip stands up and doesn’t wilt}.
3. In the third bowl, cream together the sugar and butter.
4. Blend in the puree, milk, then vanilla.
5. Combine bowls one and three in three separate additions. Mix just to combine and avoid over mixing.
6. Incorporate the second bowl into the batter. Carefully fold a bit at a time until it’s mixed in. Again, don’t over mix. You don’t want to deflate the puffed up whites.
7. Fill a lined cupcake tin a little over three quarters of the way full and bake at 350 for 16-18 minutes.
8. Cool.
9. For the topping, bloom the gelatin by stirring into the water. Set aside for 1-2 minutes.
10. Slowly dissolve the gelatin over low heat {or for 20-30 seconds in the microwave}. Cool completely and stir so it doesn’t set.
11. Whip the cold cream with the sugar. Add the gelatin mixture and whip until it reaches the consistency you desire. {I stopped mine right before it reached firm peaks}.
12. Pipe onto cupcakes and serve.

3.2.2124

Love,

Your Squishy Monster ^.~

After the rush-blur-whirl of Christmas, it’s come to my attention that New Years is just around the corner {literally} and when I think of a celebration, champagne always comes to mind.  Today I bring to you, jiggly jello shots spiked with bubbly champagne, a fun addition to any party.

httpv://youtu.be/_dUOtpdgAHc

5.0 from 3 reviews

Champagne Jello Shots

 

Prep time

3 mins

Cook time

3 mins

Total time

6 mins

 

Author: The Squishy Monster

Serves: 20-30 1 oz Shots

Ingredients

• 3 tb gelatin
• 2 c juice
• ½ c sugar {optional}
• 2 c champagne {other liquor works here too}

Instructions

1. In a cold pot, shake in the gelatin and allow it to “bloom” with the juice by pouring it in.
2. After about 3 minutes, put it over low-medium heat and gently bring it to a boil to dissolve the gelatin.
3. Take it completely off the heat and whisk in the sugar. Wait about 3 more minutes.
4. Stir in the champagne.
5. Pour into desired vessels and chill in the fridge overnight.

Notes

Time does not include inactive prep: chilling.

3.2.2807

I hope that you and yours had a splendid Christmas.  Thanks for all the Christmas love back on Facebook–you guys rock!

Love always,

Your Squishy Monster ^.~

Say what?

Now, I have to be honest.  This cake came to fruition on one of those lean-ration days when my fridge bulb seemed to stare back blankly at me, apathetic to a grumbling tummy because I’d failed to feed it first.  Fair enough.  I managed to gather some eggs {which is forever my default} and clattered in a few straggling chocolate chips from the bottom of one wrinkled and forgotten bag from the back of the pantry and pulled together these cute little individual pots of cakes.  Enjoy.

http://youtu.be/0kM6iNVEpJ0

5.0 from 1 reviews

2 Ingredient Cake

 

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: The Squishy Monster

Serves: 1

Ingredients

• 2 eggs {separated}
• ⅓ c chocolate {cooled/melted}

Instructions

1. In the first bowl, whisk egg whites until stiff glossy white peaks form.
2. In the second bowl, stir together the egg yolks and chocolate until well blended.
3. Slowly and carefully fold the first bowl of fluffy whites into the second bowl of chocolate-yolks.
4. Pour evenly into ramekins and place into a water bath (hot water that reaches half way up the sides of the ramekins).
5. Bake at 375 for 15-25 minutes.

3.2.2807

Happy Labor Day!

Love,

Your Squishy Monster ^.~

This recipe is Dad approved. He is addicted to these things so I was more than happy to whip some up that were homemade where I could control the quality/quantity. I also figured that there could be a million things that could be done to spruce up this classic candy bar, including but not limited to salting the caramel and infusing the chocolate with a hit of coffee {both instances to enhance the flavor} but I managed to make bars that were pretty darn close to the classic without tampering with them too much.

http://youtu.be/ddKNbpvbUmM

5.0 from 4 reviews

Snickers, Homemade

 

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: The Squishy Monster

Serves: 12-15 Bars

Ingredients

Base chocolate layer

• 1¼ c bittersweet chocolate
• ¼ c peanut butter
• 1 c roasted/salted peanuts

Nougat layer

• 1 c sugar
• 3 tb whole milk
• 3 tb unsalted butter
• ¼ c peanut butter
• 7 oz marshmallow fluff
• 1 ts vanilla

Caramel layer

• 14 oz caramel
• 2 tb cream

Top chocolate layer

• 1½ c bittersweet chocolate
• ¼ c peanut butter

Instructions

1. Melt together the chocolate and peanut butter. Pour into a greased/lined pan. Sprinkle a layer of nuts over it. Refrigerate between each layer.
2. To create the nougat, cook sugar, milk, and butter for about 5 minutes. Stir in the peanut butter, fluff, and vanilla until smooth. Pour over the first chocolate layer.
3. Melt the caramels with cream and pour over the nougat layer.
4. Lastly, melt the chocolate and peanut butter for the top layer and spread evenly over everything. {It helps for all the layers to be chilled/stiff}

3.2.2807

Love,

Your Squishy Monster ^.~

Before I saw these ripe blushing babies, I could smell them.  I bet the world could be a nicer place if it was scented with the perfume of fresh and sweet peaches.  Unless you’re a peach-hater, is there anything like biting into the soft flesh of a fat peach, so juicy that it dribbles down your chin and splats into a sticky mess?  That sounds like the most yummy mess to me.  To extend the pleasure that these beautiful peaches lent me, I gathered them up into a past time that always puts me in a blissful state and swirled it all into a peach cake, a peach upside down cake that is.  Echoing its natural syrupy way, it pairs beautifully with the pale amber of the caramel crusted top and has the loveliest peach flavor that blooms inside of the cake as well.

httpv://youtu.be/rcwqKM8LaWM

5.0 from 7 reviews

Peach Upside Down Cake

 

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Author: The Squishy Monster

Serves: 6

Ingredients

Topping

• Fresh sliced peaches
• 1 stick unsalted butter
• 1 c brown sugar

Cake

• 1½ c unbleached flour
• 2 ts baking powder
• ½ ts fine salt
• 6 tb soft, unsalted butter
• 1 c sugar
• 2 room temperature eggs
• 1 ts vanilla extract
• ½ c fresh peach juice

Instructions

1. In the cake pan, melt the butter and stir in the sugar. Allow it to blend together and bubble.
2. Arrange the fruit slices on top of the caramel.
3. In a large bowl, sift the flour, baking powder, and salt together.
4. In a separate bowl, cream together the butter and sugar for about 5 minutes.
5. Mix in one egg at a time with the vanilla.
6. Blend in the juice.
7. In 3 separate additions, sprinkle in the dry mixture and mix to combine. Don’t over mix.
8. Bake at 350 for 35-45 minutes.

3.2.1753

{Recipe for pineapple upside down cake}

Next up, a Korean punch recipe.

Love,

Your Squishy Monster ^.~

As the weather heats up, I’m bracing myself for Summer {just 2 days away}! with drinks that I enjoy but also hydrate and cool me off at the same time.

Coconut water

This is my favorite brand at the moment because it’s the only one I can find at my market with the pulp but really, I’m cuckoo for coconut water so any one will do in a pinch.

Any fruit infused Kombucha

{Strawberry Serenity is my favorite flavor right now}

Watermelon slushies, Kale & Blueberry Smoothies and you can’t forget about water!!! I’ve always enjoyed water with some fresh lemon spritzed in but I’m really enjoying sliced cucumbers swimming in my glass lately.

Thanks, #Tastemade !

Our veggies!  A variety of tomatoes, kale, squash, and cucumber.  Our peppers, potatoes, melon, and zucchini haven’t come in just yet but still, I’m excited!

This quote

What are you loving lately?

Love,

Your Squishy Monster ^.~