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Its official! Fairytale Frosting is now on Facebook! Boy that's a lot of "F"s! For Fantastic of course! (what? I couldn't help myself!)
In honor of my roll out, I made these cookies!



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Champagne Thursday!

I love champagne. Its tiny bubbles make me giggle. So when I stumbled across this recipe over at Just Jenn Recipes I just had to try it!
This recipe is light fluffy and delicious. But me, I wanted that zing that comes with champagne. So I modified it a little bit.

All you need is:
4 Cups Powdered Sugar
3 sticks of butter
3 Tbsp champagne

Beat butter and sugar until combined. Gradually add champagne.

As I said, this recipe is delicious. But I wanted more "zing". I went ahead and added 8, yes, EIGHT tablespoons of champagne. Of course its also customary for the chef to enjoy a glass. I mean, hey, making frosting is thirsty work!

The end result was a deliciously fluffy frosting that finished with a champagne zing!

Tiny bubbles.....

And it doesn't even have to be Thursday!

Pineapple Rhubarb Jam

As a kid, I remember my mom making the BEST strawberry jam ever. (Which is why I asked her to make me some this season!) I love her jam, and thought about trying some myself when I came across several recipes for Pineapple Rhubarb jam. I had plenty of rhubarb in my backyard so I tried it out. Feeling adventurous? You can try it too! Its easy!
First, gather your ingredients:
10 Cups, fresh, chopped rhubarb
1 (20 oz.) can crushed pineapple **Do not drain!**
2 cups sugar
1 (6 oz.) package strawberry gelatin

Place rhubarb, pineapple and sugar into sauce pan.
Bring to boil and cook until rhubarb is tender (about 20 min.).
Remove from heat and stir in gelatin.

Ladle into jam jars.

Enjoy!

How simple was that? I never knew making jam could be so easy! This jam has a zip to it. Don't get me wrong, I love my mom's strawberry jam, but when I'm in the mood for something different, this is the way to go!
This would also make a great gift! Freeze some now and give this holiday season!

Here is the recipe again:

Pineapple Rhubarb Jam
Ingredients:
10 Cups, fresh, chopped rhubarb
1 (20 oz.) can crushed pineapple **Do not drain!**
2 cups sugar
1 (6 oz.) package strawberry gelatin

Directions:
Place rhubarb, pineapple and sugar into sauce pan.
Bring to boil and cook until rhubarb is tender (about 20 min.).
Remove from heat and stir in gelatin.
Ladle into jam jars.

Yield: 7 Cups

Baby Culver's Jungle Safari

This weekend I did this fantastic dessert table for a friend's baby shower. The theme was jungle safari.

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Don't you love it?! Everything on this table was made by me! Check out the details...

Kelly and Dave are expecting a baby boy who they plan to name Isaac. I made the "I" for the top of the tower. I also stamped the boxes for the tower and the matching table runner.

Check out those palm trees! I made those from recycled paper bags (tutorial coming soon!)

These animal print cones were made from patterned scrapbook paper.

Check out some of the goodies!
Top Left: Mini Cheesecakes
Top Right: "African Oreos"
Lower Left: Zebra Pudding Shots
Lower Middle: Smore Marshmallows
Lower Right: Mini Banana Cream Pies

I also made these jungle friends cupcake toppers. They were a huge hit with all the kids! Check out some of the ones in the background....those are pineapple flowers. The cupcakes were pineapple with mango frosting.

Here I am with the proud mamma to be! Congrats guys! Cant wait to meet Isaac!

UPDATE: Tutorials for the African Oreos and Recycled Palm Trees have been posted. You can click on the links here or find them any time under the DIY Projects page.

Faux Porcelin (DIY!)

While cruising the blogosphere I came across a tutorial on how to make faux porcelain vases. Of course, they were done in the traditional white. Here is my version of this fun tutorial. You can try it yourself with supplies you probably already have in the house.

I started with empty beer bottles (thanks to David's weekly poker night) and empty cans. Thoroughly clean them and then use an adhesive remover to take off the labels.

Using puffy paint, add dimensional designs to your bottles.

Spray paint them with your choice of color.

Ta Da! Instant awesome! How great are these vases? Well, aside from the fact that you can still read "High Life" on mine, they turned out pretty great I thought. At brunch, no one even knew they were previously beer bottles!

Switch it up with different designs, or maybe some monogramming.

Total cost of this project: $2.99 for the cost of the spray paint since I needed to buy a specific color. Cant beat that can you?!

Cupcakes and Bacon

I love bacon. I mean really, who doesn't? I love cupcakes. Again, who could resist one? Combine bacon and cupcakes? I might have just died and gone to heaven. What? You think that's a weird combo? Trust me honey, don't knock it till you've tried it.
So, give it a shot.
First, start by cooking up your bacon.

I used Maple bacon, approximately 6 strips. Reserve the drippings, and put in the fridge to solidify. Mince the bacon, and set aside for later. Yes, its ok to taste test a few pieces.

Gather up your ingredients:
4 1/2 Tbs butter, room temperature
1/2 Tbs bacon drippings (left in fridge to become solid)
1 Egg
5 Tbs brown sugar
4 Tbs Maple Syrup
1 1/4 Cup Self Rising Flour
1 tsp baking soda
1/2 tsp baking powder
Pinch of Kosher Salt
1/4 Cup milk
1/4 Cup minced bacon (plus more for topping)

Start by beating your butter and bacon fat, until light and creamy.

Add brown sugar and maple syrup. Combine. Add egg, combine.
Sift flour, baking soda, and baking powder together. Alternate a little flour mixture and a little milk, until combined.

Add in your bacon. Taste test. Add more milk, syrup or flour as needed. Me personally, I added a few more splashes of maple syrup. That stuff is sweet so it sure didn't take much.

Scoop into your muffin pan. Bake at 350 for 18-22 minutes, or until toothpick comes out clean. You may need to rotate the pan at about 15 minutes or so to ensure even baking. Me personally, mine were done at 15 minutes.
Whip up a batch of Maple Frosting (Recipe below...sadly I didn't photograph this part).

Pipe the frosting onto the cupcakes and top with remaining crumbled bacon.

Enjoy the amazing-ness. Say it with me now....mmmm.... baaaaccccooonnnnn.

Maple Bacon Cupcakes
Ingredients:
4 1/2 Tbs butter, room temperature
1/2 Tbs bacon drippings (left in fridge to become solid)
1 Egg
5 Tbs brown sugar
4 Tbs Maple Syrup
1 1/4 Cup Self Rising Flour
1 tsp baking soda
1/2 tsp baking powder
Pinch of Kosher Salt
1/4 Cup milk
1/4 Cup minced bacon (plus more for topping)

Directions:
1. I used Maple bacon, approximately 6 strips. Reserve the drippings, and put in the fridge to solidify. Mince the bacon, and set aside for later. Yes, its ok to taste test a few pieces.
2. Start by beating your butter and bacon fat, until light and creamy.
3. Add brown sugar and maple syrup. Combine.
4. Add egg, combine.
5. Sift flour, baking soda, and baking powder together.
6. Alternate a little flour mixture and a little milk, until combined.
7. Add in your bacon. Taste test. Add more milk, syrup or flour as needed. Me personally, I added a few more splashes of maple syrup. That stuff is sweet so it sure didn't take much.
8. Scoop into your muffin pan. Bake at 350 for 18-22 minutes, or until toothpick comes out clean. You may need to rotate the pan at about 15 minutes or so to ensure even baking. Me personally, mine were done at 15 minutes.

Maple Frosting:
4 Tbs Butter
2 Tbs Maple Syrup
1 Cup Powdered Sugar

1. Beat butter and syrup until combined.
2. Add sugar, a little at a time, until combined.
3. Pipe onto cupcakes.
4. Top with bacon!

Cinnamon Rhubarb Muffins

I am trying to take advantage of my garden. When I was planning Melinda's Birthday Brunch I remembered that Jenna over at Eat Drink Pretty had posted a recipe for Cinnamon Rhubarb Muffins. I just so happen to have rhubarb in my garden! You can check out her post here. I've also shared the recipe below.

Gather your ingredients:
2 cups all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
8 Tbs. unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups diced rhubarb

For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon


Heat your oven to 400 degrees. Prepare your muffin pan with liners. Gather your dry ingredients.
Whisk together: flour, sugar, baking soda, baking powder, cinnamon, and salt.


Whisk together your wet ingredients: sour cream, melted butter, eggs, and vanilla. Stir into dry mixture, mix gently with a spatula.
Fold in your rhubarb.


Spoon into your muffin pan.


Prepare your topping of sugar and cinnamon.

Sprinkle over muffins.
Bake muffins for 18 to 22 minutes.

These babies are best served warm.

Moist and delicious!