Homemade Bath Paints

My Kids are always asking for the finger paints to use in the Bath. So when I came across this, I thought it was worth posting. I am curious to see if it actually does NOT stain the tub.

Tear-free Baby Wash & Shampoo (buy the cheap stuff)
Cornstarch
Spoons and/or spatula
Small funnel
Containers (I used the same ones that my originals came in)
Mixing bowl
Smaller bowls for mixing in color
Measuring cups and spoons
Food Coloring (I did not like the Walmart brand, I still have it all over my hands)

In mixing bowl, combine 1/3 cup baby wash and 1 tablespoon cornstarch. Mix well. Add more cornstarch if you prefer a thicker consistency

Separate portions of the mixture into smaller containers. Add food coloring to each small bowl until you reach your desired color.

I used a funnel to put the paints into each container.

The kids loved them and don't worry it didn't stain their bodies or the bathtub! Let your kids paint away and then with a little spray of water, it is gone!

COOKIE CAKE CUPCAKES

(Picture taken from Confessions of a Cookbookk Queen)

I usually am not one for "complicated baking" but this just looked WAY to good to pass up. I mean cookies and cupcakes together?? WHO could ask for more!!!
If you ever need something COOL and UNIQUE make sure to book-mark http://confessionsofacookbookqueen.blogspot.com/ her work is AMAZING!!



Chocolate chip cookie dough--2 tubes if using premade

Cake batter (once again, you can use a mix or your favorite recipe--I love Duncan Hines Dark Chocolate Fudge, so that's what I used)

Super Sweet White frosting (ingredients below)

Canned chocolate frosting (I used Duncan Hines Milk Chocolate)For Frosting: (if you want to pipe your frosting on super high, you will want to double this)

1 cup shortening

5 1/2 cups powdered sugar

1/3 cup water

1 teaspoon clear vanilla extract

1 Tablespoon meringue powder

Using your favorite recipe, prepare 24 small chocolate chip cookies (I used a small cookie scoop and they were perfect size). If using premade dough, follow the package directions, reserving the second tube for inside the cupcakes. Be sure to flatten cookies slightly with a spatula right after you take them out of the oven. Allow cookies to cool completely

Line 24 cupcake tins with liners and heat oven to 350.

Prepare cake batter according to recipe/package directions and set aside.

Using a small cookie scoop, scoop the other half of the cookie dough and flatten each scoop a bit with your hands to fit in the bottom of each cupcake tin. Cover with cake batter, filling tins to about 2/3 full.Bake cupcakes until tops spring back when lightly touched or a toothpick inserted in the center comes out clean, 15 minutes or so.

Allow cupcakes to cool on a baking rack and prepare your frosting.

In the bowl of a stand mixer, cream shortening, water, and vanilla on medium low speed until smooth. Slowly add powdered sugar and meringue powder, increasing speed to medium high once combined. Beat for about 2 minutes or until fluffy. If frosting is too thick, add a bit more water, a little at a time.Pipe or spread frosting on cooled cupcakes and top with a cookie. Using an 18 star tip for the white and a 16 star tip for the chocolate, pipe stars around the edges of the chocolate chip cookies.

Corn Flake Cookie

1 cup sugar
1 cup Karo syrup
Bring sugar/Karo syrup to a slow boil than take off stove
Than Add:1 cup peanut butter
Stir in 8 cups of corn flakes.Mix well.
Use an ice cream scoop and place on wax paper or cookie rack

RASPBERRY PRETZEL SALAD

LOVE This!! My aunt usually makes this for gatherings but with Strawberries..so you can always substitute.

Raspberry Pretzel Salad
Ingredients:
Layer 1-
2 cups of pretzels (crushed)
1 1/2 cubes of butter or margarine melted
3 T sugar
Combine crushed pretzels, butter and sugar. Bake and 400 for 10 min. Refrigerate for 2 hours.
Layer 2-
8 oz. cream cheese (softened)
8 oz. cool whip (softened)
3/4 cups of sugar
Cream together cream cheese, cool whip and sugar. Pour on top of Pretzels and refrigerate for 1 1/2 hours.
Layer 3-
1 pkg Raspberry Jell-O (Lg box)
2 cups of boiling water
1/4 cup of cold water
2 packages of frozen raspberries (or mixed berries)
Mix together Jell-O and water. Pour into large bowl and mix in the raspberries. Pour on top of cream cheese mixture and refrigerate until Jell-O is hard.

Taco Dip

With Superbowl not to far off, it is time to start thinking of Dips, and all that fun snack food that goes along with FOOTBALL.

8oz cream cheese softened
green onions
4 oz chopped green chiles
16 oz can of chili, no beans
1 1/2 C shredded cheese
just use something that can go in the microwave. Spread the cream cheese evenly over the bottom of the container.
Add the chopped green onions...if you don't like onions, leave them out :-) I am NOT a onion fan.
Add the whole can of chiles
Add your can of chili
Add your cheese...any kind, whatever you like
Put the lid on and microwave on 70% for 3-5 minutes, until hot and bubbly!!!

RAINBOW CUPCAKES

Prepare one box of white cake mix
and divide into 6 bowls.

Food coloring as follows
(layers from the bottom, up!)
PURPLE: 9 red and 6 blue drops
BLUE: 12 drops
GREEN: 12 drops
YELLOW: 12 drops
ORANGE: 12 yellow and 4 red drops
RED: 18 drops

Line 12-16 muffin pan wells with your baking cups (my batch only yielded 12 cupcakes).
Then begin even distributing the batter, color by color, starting with purple.
Make sure you spread out each layer with the back of a spoon to cover the color below it before starting the next.
Top with homemade or canned icing.

LAYERED PUMPKIN DESSERT

http://www.hostesscakes.com/recipes/show/14/

Layered Pumpkin Dessert
1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin1
½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.
Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.
Makes 9 to 12 servings.