Fun easy and cheap holiday gifts for kids (friend gifts or if you have billions of lil ones in your life)

I have been racking my brain and doing my research to find easy and affordable gifts for the little ones in your life. If you have kids you know they often need gifts for friends. Or if you come from a ginormous family like I do it's always fun to have a lil something even for the small ones. Here are some fun ideas...

Kool Aid Play Dough

Kool-Aid Play dough with Cream of Tartar (*Nonedible* make sure you tell the kids because it simply smells delicious which is why I love it!)


The addition of cream of tartar makes the play dough last longer. You can find cream of tartar in the baking supplies aisle at your grocery store. This play dough, if stored in an airtight container in the fridge will last months( up to 6 months ). You can always leave it out at room temp but it may not last as long. I'm sure I will not be storing play dough in my fridge IT's FOR FOOD!

Ingredients

• 1 cup flour

• 1 cup water

• ½ cup salt

• 2 to 3 tsp cream of tartar

• 1 package unsweetened Kool-Aid mix (6 g pkg, for Christmas red and green?)

• 1 Tbsp cooking oil

*optional food coloring (i only use the gel based, it never changes the consistency of anything GENIUS you can get it at craft or cake decorating stores)
Mix the dry ingredients together in a medium saucepan. Slowly add the water mixed with oil and stir over medium heat until mixture thickens to dough. It takes about 3-5 minutes. Let cool a few minutes and then knead until smooth.

Now the fun part you can purchase cookie cutters the cheap ones and attach one to each individual gift. Think of all the cute containers you could put it in and personalize... so fun! Also be cute to add 2 colors to one simply cellophane bag and attach with cookie cutter. I found these tins on clearance along time ago at my local Roberts craft store. I wish I could point you directly to them, sorry.

Cupcakes in a jar (or every lil girls dream)

Ok if you are not dieing at this idea well then we just are not soul sisters. So cute so practical and easy! I like this version better then baking the cake in the jar it's just easier to me.

Here is what you will need:
Box of cake mix and if desired pudding (you'll see) and all ingredients to prepare cupcakes.

Frosting I gave 2 great recipes on the bottom.

Sprinkles or crushed cookies or candy

Canning jars 4 ounce if you want small and 8 ounce if you want large. You will need 1 per girt you want to give. Individual servings.

Optional fancy fabric, ribbon, cute spoon and  labels.

Here we go:
Bake favorite cupcakes according to box directions. I always add a small box of instant pudding to every mix and make per directions (so chocolate with chocolate, vanilla with white cake just adds flavor.) Just grease muffin pans, no need for cupcake liners right now you are making standard cupcakes without liners. Bake as directed. Then cool. Now prepare frosting recipe below and place prepared frosting in a gallon sized Ziploc bag with the end snipped or in a pastry bag fitted with a simple round tip. K now you have 2 options big or small?

*For small slice cupcakes in half. Then in a 4 ounce canning jar layer cake, frosting squeezed out of bag making an even layer, top with sprinkles or crushed candy if desired. And repeat one more layer ending with frosting and topping if desired. Then top of with lid. If desired add cute fabric Cut into 5 inch squares and ribbon and if your really want to go the extra mile a cute spoon. Easy and sweet!

*For Large 8 ounce jars you will follow the exact same steps as for small but you will use double the frosting and 2 cupcakes per jar.
Here is the C&H's 5 minute butter cream recipe I use: Didn't you ask for easy? And here is my tried and true butter cream the worlds best.This is how the whole blog started.


1 box powdered sugar

1 stick salted butter at room temp.

1/4 cup milk

1 tea. vanilla

Combine and beat until creamy. Now you have no excuse to by frosting at the store again! Please DON'T!!!

All said and done these cutie cupcakes came out to about $1.50 each!

Smores cupcakes

So I have been saving this recipe. I made it for the young women at a camp activity perfect right? Well we went camping last week and camping just calls for smores, but these are more delicious and it made me want these yummy cupcakes instead! And my kiddos were so pooped they didn't even roast marshmallows, party poopers (ya it was that full of a day! We could not even entice them out of bed!) Save the camping trip and try these? Have fun and try them!

ingredients:

1 box chocolate cake mix (plus all mix ingredients, nothing fancy here)

1 sticks of butter at room temp

3 cups powdered sugar

1/2 teaspoon vanilla

one 16 oz tub of marshmallow cream ( I liked more about 4 to 6 more ounces)

directions:

bake cupcakes as usual using directions on box.

for frosting

cream the butter on high until it's light and fluffy.

add the powdered sugar, 1/4 cup at a time, and beat until fluffy each time.

beat in the vanilla until incorporated.

dump in the Fluff and mix it up until it's all creamy.

transfer to pastry bag and pipe onto cupcakes.

 to frost use a large star tip fitted onto pastry bag,

hold tip in center of cuppie and squeeze a generous amount of frosting,

pull tip up and release pressure forming a hershey kiss shape.

or option 2 is use same lg star tip and swirl from outside in working your way up.

dust tops with graham cracker crumbs and a square of Hershey's chocolate.

(I'm working on an alternate recipe that has a baked graham crust like cheesecake, then a baked cake on top! don't hold your breath it might be a while!)

you may need to add more sugar so just be sure to taste the frosting before frosting the cupcakes.Also I added extra fluffy whip and loved it. This is a big to taste recipe.

LOVE

I love love. Does that sound stupid? Well I don't care. Pretty sure anyone can do this! Happy love month.

"The BEST CUPCAKE I ever ate!"

I made these also for my babies bday! His daddy loves to spray reddi whip (the stuff that so aint whipped cream in a can) into his mouth. I must admit it is so funny, all though I'm sure it's not teaching him great habits. So I thought Whipped Cream Cuppies (for him and his dad.) At the party and days later I had 4 different individuals tell me that they were the best cupcake they ever had! Not too shabby, for me I prefer chocolate but they were deliciously amazing.


Raspberry lemon cream with angel food cupcakes

angel food cupcakes
1 box angel food mix
I follow all direction on box but add zest of one large lemon, and replace 2 tbs. water for 2 tbs fresh lemon juice.
Line cupcake tin with liners and bake according to package directions.

Raspberry lemon whipped cream
2 cup heavy cream
2 teaspoon vanilla extract
3 tablespoon confectioners sugar
1 tablespoon fresh lemon juice
1 tablespoon white corn syrup (this helps cream hold it's shape for decorating)
fresh raspberries roughly chopped

Best to have a cold metal bowl and cold cream. I put my kitchen aid bowl in the freezer for a minute and then let it rip in the machine.

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla, sugar, lemon juice and corn syrup until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. hint: if cream is over beaten you can add a dash of unbeaten cream to smooth it out. Once cream is whipped add 1 cup chopped raspberries to cream and mix in by hand.

To decorate
Use a large star tip or round tip and drop into a decorators bag fitted with a coupler. Or just drop a tip into a slightly trimmed large ziplock bag. Or just use a bag with not tip. Starting outside in make a coil shape with cream on top of cuppie. Then top with 1 raspberry.

Chocolate ganache cupcakes

My baby boy turned 1 last month. Instead of making the usual teddy bear "wilton" way to decorated and way to much work cake I decided to make something delicious, and a little for me. Thus chocolate.

Chocolate Ganache Cupcakes
For cupcakes I used a box or devils food cake mix. Following the box directions I made these changes, but used their measurements.
Milk for water
Butter for oil
And add 1 box of dry chocolate pudding
Bake according to box directions (does it get any easier?

Ganache
1 1/2 cups semi sweet chocolate chips
1 1/2 cups heavy cream

Heat cream in pan on a simmer do not let it boil. Put chocolate chips in glass bowl. Add hot cream to chocolate chips and stir until all chocolate is melted and incorporated. Let cool to room temperature then chill in fridge for about 30-45 minutes stirring occasionally. At this point ganache should be consistency of a thick frosting. Now dip cooled cupcakes just to the paper lining. Repeat with all cupcakes and refrigerate until serving.

So easy so delicious and if you want make extra ganache for ice cream or you could just eat it off the spoon like me!

Devils food cupcakes

As I am on a diet and loosing 2 1/2 to 3 lbs a week I have completely stopped baking. I know so so so sad,It's worth it temporarly long term NEVER! But I am making 2 different celebration cupcakes next week. So today I gave these a trial run. AMAZING so fun and delicious and totally unexpected. Hope all my girlfriends love them who wouldn't?


Ingredients
3/4 cup (3/8 lb.) butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 cups all-purpose flour
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 jar (7 oz.) marshmallow cream

Chocolate Cream Cheese Frosting
Ingredients
8 ounces cream cheese, at room temperature
1/2 cup (1/4 lb.) butter, at room temperature
1 1/2 cups powdered sugar
6 tablespoons unsweetened cocoa
Preparation
In a bowl, with a mixer on low speed, beat cream cheese and butter until well blended. In another bowl, sift together powdered sugar and cocoa. Beat into cream cheese mixture until frosting is smooth.

Preparation
1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.

2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.

3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.

4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.

5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.

6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.

Lemon Meringue Cupcakes {HEAVENLY}

I do not like pie all that much but... my mom makes one killer lemon meringue pie, seriously never had better. This is such a wonderful take on the dessert and I'd bet you have never had it before. Light refreshing and sure to impress. Also if you are looking to cut corners use a cake mix and don't tell. I usually buy lemon curd instead of making my own to SIMPLIFY. I just saved you lots of time and only you and your clean house will know.

Makes 24 cupcakes
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

Directions
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

Lemon Curd
(you can buy this you know and no one will know any different!)
8 large egg yolks
Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces
Directions
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

Seven-Minute Frosting
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
Directions
Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

monkeys monkeys everywhere!

My friend Sharon sent me this photo! Her little Brig turned 1 and she made this adorable monkey cake.I also loved the fact that she simplified elaborate cake plans and choose to play with her baby boy instead! She is one amazing mom!



A few months ago I saw some cute monkey cupcakes and officially decided "MAMA'S LIL MONKEY" would be the theme for Myles first birthday! Ya not till December thank heavens cause I've got a few pounds to drop before the big celebration! Which is why the food bloggin is a little sparse (no one needs to hear about turkey, cottage cheese, tuna, chicken, and lots of fruits and veggies.)Thanks Martha for the cute idea and directions.

Step 1
For ears, make 2 small horizontal slits with a paring knife in opposite sides of 1 cupcake, just above paper liner, and then partially insert a wafer into each slit. Frost cupcake and wafers. Repeat, reserving remaining frosting.


Step 2
Roll fondant to a 1/8-inch thickness. For each cupcake, cut out 1 round at 2 inches and 2 rounds at 7/8 inch; cut a straight edge on each 7/8-inch round. Using flower-shaped cutter, cut out 1 flower from fondant; cut off 2 petals, creating straight edges. For eyes, press the 2 petal pieces at top of each cupcake. For mouth, overlap bottom of eyes with 2-inch round. Place the 7/8-inch rounds on ears, straight sides in. Pipe pupils, nose, and mouth with reserved frosting, above.


Finished product AMAZING BANANAS!

Individual Lemon Cakes

So here is how cute the Lemon cakes can look as lil individual cake MARVELOUS! I'm telling you I have never received so many compliments on one cake. Who knew LEMON POPPY SEED.............. not me! See recipe on next post! Sorry way to much to do to post it 2 times! That's just the way I roll!

Black bottom cupcakes

8 oz cream cheese
1 egg
1/3 cup sugar
1/4 tsp. salt
6 oz chocolate chips
1 package devils food cake mix

Combine cream cheese, egg, sugar and salt, mix until blended well. Mix in chocolate chips and set aside. Prepare cake mix according to directions. Fill paper cupcake liners 1/3 full w batter. Top w heaping spoon full of cream cheese mixture. Sprinkle w additional granulated sugar. Bake 30-35 min at 350 degrees. Makes 24 cupcakes.

Fish cupcakes

I must apologize that I do not have a better pic SORRY. I used a large star tip and piped a circle swirl to start. I then used round white mints (the only thing I could think of) for the eyes with a mini chocolate chip for the pupil. Then I made hearts out of melted white chocolate (you will need 4 hearts per cupcake.) Just melt slowly in microwave and then put chocolate in plastic ziplock bag and cut a super small hole in tip (remember you can always go bigger.) then pipe long hearts onto wax paper. Once hearts are set place in frosting point side in on top for top fin, 2 on opposite sides as side fins. And the last one on the back as the back fin. Last I used the pink RUNT hearts as lips. SOOOO cute.

Whopper cupcakes

I made these for my cousins baptism. I am so super excited. Have you ever seen anything soooo cute in your life (HONESTLY)? I almost ran to the story to add maraschino cherries to every other top, but of course not enough time. Just imagine all the wonderful color combinations pink/brown, aqua/brown, lime green/brown....I see a theme party in the future, Imagine a candy land kids birthday party. I also am oober inspired. Next I will either create Junior Mint Cupcakes, or Almond Joys we'll just have to wait and see.




2 1/4 cup flour
1 1/4 cup sugar
3/4 cup unsweetened cocoa
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup malted milk powder
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 tsp. vanilla



Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.

Pour batter evenly into prepared pans and bake for 15-17 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on racks.

Frost and garnish w/malted milk balls if desired



Malt Frosting


1 cup butter, softened
3/4 cup heavy whipping cream
1/2 cup malted milk powder
6-7 cup powdered sugar

In a large bowl, beat butter at medium speed with an electric mixer until creamy.

In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth. You may need to add more or less powdered sugar depending on desired consistency. Add 6 to 8 drops of food coloring, mix well. Add more if you would like a deeper color. Frost cupcakes, top with a Whopper-malted milk ball. Yeah you are DONE, Yummy.