busyworkingmom

My previous post on how to make diaper cakes was so and still is so very popular.  That I have decided to share some of the wonderful diaper cake images and other related stuff I have saved up in my ideas folder.

First I have this great tutorial video from youtube.com that shows us visual people exactly how to make a diaper cake.  I love it.

The seven tiered diaper cake is absolutely stunning sure to inspire anyone.

These are simple on or two tiered diaper cakes that are beautiful in their simplicity… the finishing touches of bows and teddy bears really make them a sure winner.

Notice how appealing and beautiful diaper cakes are when wrapped with fabric…. you can use any fabric you have…. I have even seen crib sheets used in this way.

Making Diaper cakes is fun but also takes patience and a little practice to perfect…. trust me my  first one made me want to tear out my hair lol…. for those of you who really want a diaper cake but don’t want to make one yourself here are some wonderful diaper cakes you can purchase premade…

Pan Gravy Made Quick and Easy

Ingredients

* 4 cups turkey drippings
* 1/2 cup instant dissolving flour, such as Wondra

* Salt and pepper to taste
* Parsley (optional)

Instructions

1.

Strain the pan juices from the roasted turkey and pour off the fat. Measure 4 cups of the juices. (If you run short, you can add chicken broth to make up the difference.)
2.

Place the juices in a medium-size saucepan and bring to a boil. Whisk in enough instant dissolving flour to thicken. Simmer for 2 to 3 minutes. Season with salt and pepper, and garnish with parsley, if desired. Makes 4 cups.
3.

Tip: To make the chore of removing the fat a breeze, use a fat-separating measuring cup, which you can buy at most kitchen stores.

For all the thanksgiving help you need to make this thanksgiving one to remember check out this cool dvd.

Butternut Squash Soufflé

Ingredients

* 2 cups cooked, mashed butternut squash
* 3 tablespoons butter, softened
* 1 cup sugar
* 1/3 cup milk
* 1/2 teaspoon salt

* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 3 eggs
* 1 teaspoon vanilla extract

Instructions

1.

Heat the oven to 325 degrees. Grease a 1 1/2-quart casserole dish. Combine all the ingredients in a large bowl and beat with an electric mixer until well combined. Pour the mixture into the casserole dish and bake for 75 minutes or until set. Serves 6 to 8.

Caramel Apples

Ingredients

* 1 1/2 tbsp. butter
* 1 1/2 cups light brown sugar
* 6 tbsp. water

* Popsicle sticks
* 8 to 10 apples (McIntoshes work well)

Instructions

1.

Melt the butter in a saucepan. Add the brown sugar and water. Stir until it has a smooth consistency.
2.

Gently bring to a boil, then cover and simmer for 3 minutes, until the pan’s sides get steamy and the mixture is thin but somewhat sticky. Remove from heat.
3.

Pierce the center of each apple with a Popsicle stick, then swirl in the caramel syrup until coated. Place apples on a greased cookie sheet to harden. Refrigerate for at least 1 to 2 hours. Serves 8 to 10.

Get all the thanksgiving help you need with this classic Martha Stewart dvd:

Mini Pumpkin Tarts

Ingredients

* 3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
* 1 (15-ounce) can pumpkin
* 2 cups (plus extra for garnish) frozen whipped topping, thawed

* 1 teaspoon (plus extra for garnish) pumpkin pie spice
* 1 (3.4-ounce) package cheesecake-flavor instant pudding and pie filling
* Mint leaves (for garnish)

Instructions

1.

Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
2.

Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
3.

Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice, and a mint leaf, if you like. Makes 45 tarts.