How to Decorate Snowman Cupcakes Reviewed

I always enjoy making special treats during the holidays. These little Snowman cupcakes are perfect for Christmas, or really any winter celebration. 

The snowman cupcakes are pretty easy, and definitely a whole lot of fun, to decorate. You could even let the kids decorate them! 

Lots of family fun with these little guys!

I originally saw a picture of some snowman cupcakes in the Holiday Cupcakes book featured below. I thought they were adorable and when challenged, I couldn't resist making them. However, let me warn you now, I never do anything strictly by the instructions. I have made several changes to the original decorating directions in the book.

My family loves Coconut cake, but if you have a guest who can not eat coconut, I have included an alternative for them too.   

Snowman Cupcakes Couple

How to Begin Your Snowman Cupcakes 

Since this article is about decorating the cupcakes, we are going to start with the cupcakes already baked, cooled and ready for decorating.

One note about cooking your cupcakes, remember the miniature cupcakes for the face only require about 8 min. to bake. Use a toothpick to determine exact length of baking time. When a toothpick poked in the center of the cupcake comes out clean, the cupcake is ready. 

 

Tip for Baking White Cupcakes

When I am baking white cupcakes, I only use the egg whites and discard the yokes. This keeps the cupcake a purer white color. If your recipe calls for 3 whole eggs, use 4 egg whites instead. 

 

Ingredients Needed for Snowman Cupcakes

• Large Cupcakes ~ White
• White Miniature Cupcakes
• White Frosting
• Coconut ~ I used Angel Flake packaged Coconut
• Coconut Milk from a Coconut (See Directions Below)
• Candy for Decoration
• *Chocolate Wafer Cookies for the Hat
• *Melting Chocolate for Top Hat Assembly (I use Make 'n Mold Candy Wafers)
• Ribbon for Scarf
• Toothpicks
• * See Candy and Cookie suggestions under Step by Step Decorating Photos

 

Draining the Coconut ~ Step 1 

Draining the milk from a coconut is easy with the right tools.

Simply use a sterilized Phillips-head screwdriver and a hammer or mallet. Place the screwdriver on the eye of the coconut and hammer through the shell and the fruit to the milk. You will feel the point where you have broken through to the milk. The screwdriver will move easily at that point. 

How to Drain the Milk from a Coconut

Usually, I sit flat on the concrete walk or floor with the coconut between my knees and hammer the holes. However, this morning my dad came over and preformed this task so I could take pictures for you.

You will need to puncture at least two of the three eyes of the coconut.

Turn the coconut upside down over a coffee cup and let it drain. There will be some coconut shell residue that settles in the bottom of the coffee cup. Simply spoon it or strain it out leaving the milk free of debris.

Father of Sylvestermouse Demonstrates How to Puncture the Holes in a Coconut

 

Step by Step Instructions ~ Preparing the Baked Cupcake for Decoration

Step 1: Drain milk from real coconut

Step 2: In a mixing bowl, pour coconut milk on Angel Flake coconut and stir together.* (I actually use my hands to mix together)

Step 3: Frost baked white cupcakes with white frosting.

Step 4: Cover each iced cupcake with prepared coconut and gently press the coconut into the frosting with the palm of your hand. You will want the coconut to be pressed firmly into place when you decorate.

Step 5: At this point, I like to refrigerate the cupcakes for at least 1 hr. before I decorate them. This is not necessary, but it gives me a needed break in the process and allows everything to set before I start playing with it.

 

*If you ask me why I add coconut milk to my Angel Flake coconut, my only answer would be because my mother and my grandmother before her, did it that way and their coconut cakes are exceptional!

 Baker's, Angel Flake Coconut Sweetened, 7 OuncesCheck Price

 

Step by Step Instructions ~ Assembling and Decorating Snowman Cupcakes 

Decorate the Snowman's Face and Body While He is Laying on His Back

Step 1: Join 1 large cupcake to one small cupcake with a toothpick by gently inserting the toothpick into each cupcake.*

Step 2: Tie ribbon around the neck of the snowman

Step 3: Add Eyes, Nose and Mouth. You will need to press the candy pieces into the actual frosting. I cleared the area of coconut to be able to set the mouth in place.

Step 4: Add Buttons down the Body

Step 5: Make Hat, if desired. I made the top hat by adhering the bite size piece of licorice on the York mint with melting chocolate.

Step 6: Set Snowman up and set his hat on his head. You will need to use melting chocolate or half of a toothpick to attach the hat to his head.

*Toothpicks are not always easy to stick through the cupcake liners. I used an embroidery needle to stick through the paper and start the hole for the toothpick.

Displaying Snowman Cupcakes 

When you display Snowman Cupcakes, you will want to use extra coconut around their base, as pictured, to give them stability. 

Eyes: Candy Buttons ~ Nose: Candy Corn ~ Mouth: Sour Cherries Candy ~ Buttons: Mini Choc. Chips ~ Hat: Nonpareil

Eyes and Nose: Mini M&M's ~ Mouth: Sour Cherries Candy ~ Buttons: Mini M&M's ~ Top Hat: York Peppermint Pattie & Licorice

Eyes: Mini M&M's ~ Nose: Orange Slice ~ Mouth: Sour Cherries Candy ~ Buttons: Mini M&M ~ Top Hat: Oreo Cookie & Licorice

 

Candy Selection Suggestions for Face and Buttons

M&M's Candy ~ Regular Size or Mini Size

Mini Chocolate Chips

Candy Corn

Candy Buttons (I found these at Cracker Barrel Restaurant)

Orange Slices Candy

Sour Cherries Candy

Fruit Gems Candy

 Jelly Belly Sunkist® Fruit GemsCheck Price Candy Buttons Strips, Rainbow Buttons on PaperCheck Price M&M'S Minis Milk Chocolate Candy, Sharing Size 9.4 oz BagCheck Price

 

Suggestions for the Snowman's Hat 

Oreo Cookies (Halves ~ You will only want the cookie wafer part) 

York Peppermint Patties 

Chocolate Nonpareils 

Black Licorice (Bite size or cut into bite size) 

 YORK THiNS Dark Chocolate Peppermint PattiesCheck Price Nonpareils Dark Chocolate Candy nonpariels 1 poundCheck Price

 

For Individuals Who Can Not Eat Coconut

Simply Leave the Coconut Off and Decorate the Snowman Cupcake

 

Foil Cupcake Baking Cups 

When I am decorating cupcakes, I prefer to use Foil Cupcake Baking Cups. They come with the white liner cup that you normally see sold separately. I bake the cupcakes in both cups. You do not want to separate the two cups until you have finished decorating the cupcake.

The foil cups gives me stability while I decorate. When I am ready to display or serve the cupcakes, I simply remove the outer foil cup.

 Reynolds Foil Cupcake Liners, 32 Count (Pack of 24) (768 Total)Check Price

 

From Boo Boo to Woo-hoo!

This was my first snowman cupcake of the day. I tried to decorate him while he was standing up. He fell over and the small cupcake broke in half.

I felt so sorry for this brave little snowman, that I scraped off his frosting, set the small cupcake on top of the large cupcake. I frosted him again and re-decorated him. I then placed him in the refrigerator.

When my son came home and saw him, he laughed and declared that he looked like a melting snowman. Then he said, "well, actually, he is my favorite!"

So, I share my "boo boo" turned "woo-hoo" with you.

So, what do you think.  Is the little repaired snowman, oh so cute or still a flop?

 

My Inspiration - Even though I didn't follow the directions in the book

 Holiday CupcakesCheck Price

 

ALL PHOTOS ARE THE EXCLUSIVE PROPERTY OF SYLVESTERMOUSE 

This recipe article was originally published by me in 2010 on a different site that no longer exists. 

© 2010 Cynthia Sylvestermouse 

 

 

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Homemade Buttermilk Biscuit Recipe

 Store-bought biscuits may be convenient, but they will never match the flavor and texture of fresh, homemade biscuits. Plus making your own homemade biscuits is surprisingly easy and quick.

Homemade Buttermilk Biscuits-Reviewed

Last week, Fran and I made delicious beef stew. This hearty beef stew was perfect for a cold day. I love having something to dip into my beef stew so, I decided to make some homemade buttermilk biscuits. 

By the way, you can find our beef stew recipe here: Instant Pot Beef Stew Recipe.

The beef stew is fast and easy to make in the Instant Pot. It is the perfect comfort food on a cold winter day.

These buttermilk biscuits were a perfect addition to the beef stew, but are also great with butter or jam.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1/2 cup (1 stick) of butter (I used salted butter) cold. If you use unsalted butter add a teaspoon of salt to dry ingredients.
• 1/2 cup Crisco vegetable shortening cold
• 1 1/4 cups buttermilk cold

Instructions:

1. Combine the flour and baking powder in a large mixing bowl.
2. Add the cold butter and Crisco and cut in using a pastry cutter until the mixture resembles coarse crumbs.
3. Add the cold buttermilk and mix it with a spatula until the dough comes together.
4. Now, work the dough with your hands on a lightly floured surface. The dough will be a bit sticky.
5. I rolled the dough out on a floured surface to about 1/2 inch to 3/4 inch thick. You can make them thicker if you like or get nice flakey layers by rolling them out thin and folding them over.
6. I don't have a 3-inch biscuit cutter, so I used a 3-inch drinking glass to cut them out.
7. Place them on a cookie sheet lined with parchment paper. Or a greased cookie sheet.
8. Bake on the center rack at 475 degrees for 12 to 15 minutes until the biscuits are golden brown.

Here are my buttermilk biscuits, ready for the oven. They were so easy to make and perfect for our beef stew.

This is a great kitchen tool for cutting cold ingredients into dry ingredients, it makes to work so much easier.

Urbanstrive Large Pastry Cutter Tool, Top Professional Pastry Blender Stainless Steel, Heavy Duty Dough Blender, Dishwasher Safe Baking Supplies Baking Tools, BlackCheck the Price

 

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Festive Peppermint Oreo Cookies

 These Peppermint Oreo cookies are a perfect fit for the Holiday Season or any time of the year. They are loaded with peppermint candy, crushed Oreo cookies, and chocolate chips.

Fran and our daughter, Jamie, made these cookies for the local village Women's Club, cookie exchange.

Peppermint Oreo Cookies - Reviewed

The recipe below makes five dozen cookies; you can cut it in half if you don't want to make that many.

Peppermint Oreo Cookies Ingredients:

• 1 cup butter (Cold and cut into cubes)
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons cornstarch
• 3 cups all-purpose flour
• 1 cup semi-sweet chocolate chips
• 1 cup white chocolate chips
• 1 cup crushed peppermint candy (We used peppermint candy canes crushed)
• 16 Oreo Cookies chopped

Instructions:

1. Cream the butter and brown sugar together. We used our KitchenAid Stand Mixer for this, but you can also use a hand mixer on medium speed.
2. Add the eggs and vanilla extract, and continue to mix until it's fluffy.
3. Add the white sugar and continue mixing making sure all ingredients are combined.
4. Add the baking powder, baking soda, cornstarch, and salt.  Then, add the flour one cup at a time. Mix until all is combined.
5. Add the white and semi-sweet chocolate chips, almost all crushed peppermint candy, and Oreo cookies. (Reserve some of both for garnish before baking).
6. Scoop the dough and roll it into about 1-inch or larger balls. Place them 2 inches apart on a cookie sheet lined with parchment paper. Add additional Oreo, and peppermint pieces to the tops before baking.
7. Bake at 350 degrees for 10-12 minutes, until the edges are set.
8. Allow them to cool on the cookie sheet for a few minutes before moving them to a rack to completely cool.

This photo is the size that Jamie rolled the cookie dough. It may be closer to 2-inch balls. The larger you make them the fewer cookies you going to yield.

Peppermint Oreo cookies are cooling on the rack

These Peppermint Oreo cookies are a delight, they are crunchy on the outside and chewy on the inside. We will certainly be adding this cookie recipe to our Holiday list this year.

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A Review of Three Lower Calorie Thanksgiving Recipes

 

Thanksgiving is right around the corner, and if you are like me, you worry that all that luscious food will be taking up residence on your hips after the event.  Over the years I have found a few recipes that help reduce this possibility, and are just as delicious as their full calorie counterparts.  I even started sneaking them into potluck events around the holidays, and not a single person has ever noticed that the calories have been trimmed.  

Substitute one or more of these recipes at your family feast, and see if anyone notices.  I can practically guarantee they won't!

  

Low Sugar Cranberry Relish 

 

Ingredients:

12 ounce cranberries - fresh or frozen cranberries. 

1 whole orange with skin  If you are not a fan of oranges, they can be changed out with any crispy, tart apple that is cored, peeled and sliced.

1/2 cup almonds, chopped medium. If you aren't partial to almonds, you can use walnuts or if you prefer softer nuts, use pecans.

1/2 cup to 3/4 cups sweetener. I use Splenda, not in packages, but loose.

Instructions:

1.  Wash the orange and cut it in half.  Peel one half and discard the peel.  Peel the other half and put the peel into the food processor or blender.   Separate the orange sections and cut each in half and set aside.

2.  Turn on the food processor or blender and chop the orange peel as small as you can without pureeing it.

3.  Wash and drain the cranberries well. Make sure they are all firm. Put in the food processor or blender.  

4.  Put the almonds and 1/2 cup sweetener in the food processor or blender.  

5.  Pulse the food processor or blender until the pieces of the mixture are smallish chunky, and the sweetener is well mixed in.  

6.  Add the orange pieces and pulse a few more times till the oranges are well mixed in with the other ingredients.

7.  Try the relish for sweetness and and add more if needed.  

8.  This relish should be stored in a covered bowl in the refrigerator for 8 hours before serving.

Green Bean Casserole

Ingredients:

1/3 cup chopped onions

1/3 cup bread crumbs

4 slices turkey bacon

1 can (10 ounce) of 99%fat free cream of mushroom soup

1/2 cup plain fat free yogurt

1/2 teaspoon liquid smoke (I use Stubbs Hickory Liquid Smoke from Amazon)

3 9 ounce packages of frozen French cut green beans, frozen

Instructions:

1.  Preheat the oven to 350 degrees

2.  Lightly spray a cookie sheet with no stick spray

3.  In a small bowl, stir together the onions and bread crumbs.

4.  Evenly spread the mixture on the cookie sheet and bake about 12 minutes until golden brown.

  

5.  Remove from oven and set aside.

6.  Cook the the turkey bacon (I use the original Makin Bacon Microwave Dish to make mine)

7.  Chop the bacon and set aside.

8.  In a large bowl, stir together the condensed soup, yogurt and liquid smoke.

 

9.  Then stir in the beans and bacon.

10.  Lightly spray a glass baking dish (11" x 7" or 9" x 13") with no stick spray.

11.  Transfer the bean mixture to the backing dish.

  
12.  Top with the onion mixture to the glass dish.

13.  Top with the onion mixture and back for 25 to 30 minutes or until bubbly.

Makes 6 servings, 103 calories per serving.

Pumpkin Pie

If you prefer, you can make your pie shell from scratch.  I always use a premade pie shell to save time.

Pumpkin Pie Filling:

15 ounce can of pure pumpkin - Not pumpkin pie filling

12 ounces of fat free evaporated skim milk

2 eggs or 1/2 cup of Egg Beaters 

1/2 cup granulated sugar - I substitute Splenda for this

1/2 tsp salt

1 tsp cinnamon

1/2 tsp powdered ginger

1/4 tsp ground cloves - this is optional, as some don't like the taste

1/4 tsp nutmeg

Instructions:

1.  Preheat oven to 425 degrees

2.  Combine sugar, salt, cinnamon, ginger, nutmeg and cloves in a small bowl.

3.  Beat eggs lightly in a large bowl.  

4.  Stir in pumpkin and spice mixture. 

5.  Gradually stir in evaporated skim milk.

6.  Pour in to a pre-prepared pie shell.

7.  Bake pie in the oven for 15 minutes.

8.  Reduce temperature to 350 degrees and bake for 40-50 minutes or until a  knife inserted in the center comes out clean.

9.  Remove from oven and let cool for at least two hours, serve immediately or refrigerate before serving.  DO NOT chill before the pie has set, if you do it can begin to weep moisture on the top of the pie.  If this happens, blot the top lightly with a paper towel.

Makes 8 servings, about 150 calories each.

I especially love the relish.  It is so sweet and crunchy!  I always had eaten regular jellied cranberry sauce until about 10 years ago when my sister brought some relish to our Thanksgiving dinner.  I tried it and just never looked back.  It is YUMMY!!

The pumpkin pie is a recipe that I made myself when my husband developed diabetes and could not have sugar anymore.  While I was tweaking the recipe I decided to try to cut some calories too which is why I started using fat free evaporated skim milk.  I really cannot taste the difference.  

I hope you enjoy these recipes as much as I have and you and yours have a

Happy Thanksgiving!

Photos by Pixabay and eatloveeats

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National Nut Day Review

We celebrate National Nut Day each year on October 22. This is NOT a story about squirrels, or about your nutty neighbor. It is a food holiday about a healthy and nutritious snack.

How Did This Holiday Begin?

National Nut Day was begun in 2015 by the UK-based Liberation Foods Company, a collective of small nut farmers around the world.  The company started this holiday as a way to encourage a healthy eating lifestyle. 

Benefits of Nuts

Image of Mixed Nuts from Pixabay

Many kinds of nuts have been proven beneficial. Almonds, pecans and walnuts are at the top of the list of healthiest nuts you can eat.  Check out this link for the various benefits of almonds, walnuts, cashews, pistachios, peanuts, hazelnuts, Brazil nuts, and pecans. It is nice to know that something that tastes so good, and comes in so many varieties, is also good FOR you.

Fun Facts About Nuts

Image of Walnuts via Pixabay

• The oldest nut is the Walnut
• The rarest nut is the Macademia
• The world’s most favorite nut is the Almond
• The nut which is in danger of becoming extinct is the Brazil Nut (as the Brazil Nut Tree is on the threatened species list due to deforestation)
• The softest nut is the Cashew
• The nut NOT a nut is the Peanut (it is actually a legume)

Other Nut Days We Celebrate

February 26 - National Pistachio Day

April 14 - National Pecan Day

May 17 - National Walnut Day

August 3 - National Grab Some Nuts Day

September 13 - National Peanut Day

November 23 - National Cashew Day

Related Reviews Featuring Nuts

National Pecan Day Review by Wednesday Elf

A Very Nutty Christmas Movie Review by Sylvestermouse

Honey Walnut Drops Cookie Recipe Review by Wednesday Elf

Summary

Peanuts image from Pixabay

So, this is where I ask you ~ what is your favorite NUT? Be sure and stock up on it - or grab a bowl of mixed nuts if you cannot decide on a favorite - and enjoy a healthy snack as you celebrate National Nut Day on October 22. 

*National Nut Day is a Holiday Review written by Wednesday Elf

 

Diamond of California Shelled Walnuts, 32 oz - 1 unit

Blue Diamond Almonds Whole Natural Raw Snack Nuts, 25 Oz Resealable Bag (Pack of 1)

PLANTERS Salted Cocktail Peanuts, Party Snack, Plant-Based Protein, After School Snack, Roasted in Peanut Oil, Salted Nuts, Snack for Adults, Flavored with Sea Salt, Bulk Nuts, Kosher, 2.19lb (2 lb, 30z = 35 oz) Jar

PLANTERS Deluxe Salted Mixed Nuts, Party Snacks, Plant-Based Protein 15.25oz (1 Canister)

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Fresh Banana Peppers with Bread Stuffing

 This banana pepper recipe review is an excellent way to use your garden harvest of fresh banana peppers. If you don't have a garden you can buy fresh banana peppers at your local farmers market, or grocery store.

This recipe is how my mother made these delicious stuffed garden peppers and brings back so many fond memories. These peppers stuffed with savory bread stuffing are a perfect choice for a meatless meal on your menu.

Banana Peppers with Bread Stuffing Recipe:

Ingredients:

10 to 12 large sweet banana peppers

12 cups unseasoned bread cubes or 1-1/2 loaf of Italian bread cut into cubes

4 large eggs beaten

2 celery stalks, finely chopped

2 cloves garlic, minced

1 small onion, finely chopped

1/2 cup vegetable or chicken broth

1/4 cup fresh parsley, chopped

1 teaspoon dried oregano

1 teaspoon fresh or dried basil

1/4 cup grated parmesan cheese

1/2 cup seasoned breadcrumbs

Salt and pepper to taste

Instructions:

1. If you're using Italian bread, cut it into cubes and spread them on a cookie sheet. Bake at 275 degrees for about 10 minutes.
2. In a large bowl mix all the ingredients with the bread cubes. Mix well until the stuffing forms. If it seems too wet add some more bread cubes or breadcrumbs.
3. Cut off the top of the peppers, carefully wash, and clean out the insides.
4. Spoon the stuffing inside the peppers 
5. Place in a greased glass baking dish. We used our 15 x 10 glass baking dish.
6. Bake at 375 degrees for 45 to 55 minutes until the peppers are done. The peppers should be soft and you will see a wrinkle in them.

Serve these stuffed peppers as a side dish, or appetizer, or if you're like me make them a meal.

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