Shark Week Cupcakes!

I used a box of white cake mix and added blue food dye, cooked according to the package and with the ingredients on the package. After they cooled, I frosted with white and cotton candy frosting. I cut the strings out of 3 shark candy necklaces and decorated the tops of the cupcakes, adding a shark tooth to a few of them. They looked so darn cute!

Cinnamon Splenda Muffins

Ingredients:

6 Tbs. Splenda
1 egg
1 1/2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/4 c. vegetable oil
3/4 c. milk, 1%
1 tsp. vanilla

Preheat the oven to 350 degrees. Beat the sugar and egg together. Add the oil, milk and vanilla. Stir in the dry ingredients with the wet until just combined. Line cupcake tins with paper liners. Fill each cup half way full. Bake for 12-14 minutes. When they are still warm, sprinkle with tops with a Splenda/cinnamon mixture. 

(Makes 10 muffins, 4 WW points per muffin)

Also, I made the batter blue and added a shark fin pick for shark week! Very cute!

Chocolate PB Craisin Oatmeal Bars

Ingredients:

1 c. creamy Peanut Butter
1/4 c. honey
1/s c. margarine
2 1/4 c. oats
3/4 c. Craisins
1 c. semi-sweet chocolate chips

Melt the peanut butter, honey and margarine in a medium sized skillet on medium low heat. Stir ingredients together as the butter melts, and when everything is combined well, turn off the heat. To the melted mixture, add the oats, Craisins and chocolate chips. Stir together until everything is well combined. Spray a 13x9 pan with non stick cooking spray and pour the mixture into the pan. Smooth the top so everything is the same level (my easy way to do this is put a ziplock sandwich bag on your hand and spray with non stick cooking spray, and then you can spread out evenly and press down without anything sticking). Refrigerate for at least an hour before cutting.

*For shark week, I decided to add shark fins and a chocolate coating to the top of the bars. Although I used the colors of my logo, you can use any colors of chocolate coating to make this.
Melt one bag of chocolate coating according to the directions on the bag (your background color). Spread the melted chocolate out onto the top of the bars in an even layer. In a piping bag, add about 1 c. to 1 1/2 c. blue chocolate coating (shark fins) according to the directions. Print out your fin pattern with multiple images on one sheet of paper, and then put a piece of wax paper on top.
Using the images as a stencil, pipe out the shape of the fins, making sure that the bottom of your image is fully covered (if the part towards you doesn't look so hot, that's okay, you will be flipping them over to the flat side). Let cool in the refrigerator to harden.
Meanwhile, melt a tube of Wilton cookie frosting (white) in the microwave according to the directions. Cut your bars into as many squares as you would like. In the middle of each square, place a large dot of the cookie frosting. On top of the dot, place a shark fin with the flat side facing you. At the bottom of the fin, frost along the edge with the cookie frosting making sure it drips down to hide the bottom of the fin. Decorate the white frosting with edible blue glitter.
Let set fully in the refrigerator for at least an hour or more before carefully removing the bars from the pan with a spatula.

Shark Week!

The time is here! It is once again shark week and this year I am going all out. Sharks are actually my sisters favorite animal so I've grown up loving them. Here are some great shark kitchen tools!

 

(Top row: Shark Salt and Pepper Shakers, Shark Juicer

Middle row: Shark Bottle Opener, Shark Scrub Pad Holder

Bottom: Shark Bite Oven Mitt)