Cakes/Cupcakes

  1. Honey Giveaway

    April 10, 2013 by The Squishy Monster

    When I was a kid, we’d smash together 2 pieces of white bread with a thick smear of honey and stuff it all with sliced bananas.  Now as an “adult,” I tend to gravitate towards more responsible whole grains but this bread just gives me plenty of reason to reminisce and happily nosh on one of my favorite childhood treats (not to mention, it makes a killer breakfast with or without a generous helping of nutella)!

    Honey Banana Bread + Giveaway!

    5.0 from 6 reviews

    Honey Banana Bread
     
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    Ingredients
    • 3 brown-ish bananas
    • ½ c pure honey
    • 1 ts pumpkin spice
    • 2 c unbleached flour
    • 1 ts baking soda
    • ½ ts fine salt
    • 1 ts flax seed powder
    • 2 room temperature eggs
    • ¾ c sugar (brown works well here too)
    • ½ c veggie or canola oil
    • ½ c whole plain yogurt
    • 2 ts pure vanilla
    • Optional: toasted walnuts

    Instructions
    1. In a small bowl, roughly mash your bananas with your honey and spice.
    2. In bowl number one, sift together your flour, soda, salt, and flax.
    3. In bowl number two, beat together your eggs and sugar.
    4. Add in your oil and yogurt then your vanilla.
    5. Lastly, add in your bananas.
    6. Slowly combine bowls one and two in 3 separate additions, taking care not to over beat.
    7. Grease/line a loaf pan and bake at 350 for 55-60 minutes.

    {Homemade Pumpkin Spice}

    To enter a chance to win some delicious golden honey from Skinny J Farms, just be subscribed to my cooking channel and like them on Facebook.

    Love ya, honey!

    Your Squishy Monster ^.~

    Categories: Breakfast Breakfast Cakes/Cupcakes Cakes/Cupcakes Sweets Sweets Videos | 45 Comments

  2. December 22, 2012 by The Squishy Monster

    Surviving the end of the world is delicious!  Even if the world didn’t end, there’s lots of excitement brewing with Christmas, New Years, and even a trip to NYC!  Like a kangaroo, I’ll bring back lots of yummies in my belly with pictures of devoured food stuffs to share.

    Today, I’ll be sharing Gingerbread Cupcakes.

    How to Bake Gingerbread Cupcakes

    5.0 from 7 reviews

    Gingerbread Cupcakes
     
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    Ingredients
    • 1¾ c unbleached flour
    • ½ ts salt
    • ½ ts baking powder
    • ½ ts baking soda
    • 2 ts pumpkin spice*
    • 1 stick soft unsalted butter
    • ⅓ c brown sugar
    • ⅔ c unsulphured molasses
    • 2 room temperature eggs
    • ⅔ c whole buttermilk
    Cream Cheese Frosting
    • 16 oz soft cream cheese
    • 2-3 c *sifted* confectioners sugar (but it’s really up to how sweet you like it)
    • 1 ts pure vanilla
    • ¼ ts fine salt
    • Optional: orange zest
    • candied ginger, chopped

    Instructions
    1. In your first bowl, sift together all your dry ingredients.
    2. In your second bowl, cream together your butter and sugar.
    3. Slowly drip in your molasses and one egg at a time.
    4. Tip in your buttermilk and make sure your second bowl is well blended together.
    5. In 3 separate additions, mix your dry bowl with your wet bowl. Take care no to over mix.
    6. Scoop into a lined cupcake tin and bake at 350 for 19-22 minutes. Do not over bake.
    7. While your cakes cool, cream together your cream cheese and sugar. Add in your vanilla and salt.

    Notes
    *recipe follows

     DIY Pumpkin Spice

    Love & merry yummies,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Holidays Holidays Sweets Sweets Videos | 68 Comments

  3. December 19, 2012 by The Squishy Monster

    Maya Angelou says she knows why the caged bird sings.  Does she know why The Squishy Monster stores away food like she’s a bear about to go into hibernation?  If Valentines is a sadomasochistic holiday fabricated by companies to sell more hallmark and heart shaped boxes, then the stretch between Thanksgiving and Christmas must have been the evil mastermind of sugar cane farmers.  I can’t I won’t get into just how much I’ve consumed even up until this point.  Dare I say it’s worse than a fat kid on Halloween?

    *Shrugs* I figure, if you’re going to indulge, it might as well be amongst the sparkling strands of multi-colored lights with the heavy scent of pine and cardamom hanging thick in the air to encourage you onward with this gorge-fest.

    Enjoy, my friends (because apparently, the world is ending in 2 days).

    Peppermint Mocha Cupcakes
     
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    Ingredients
    • 1¾ cups of Flour
    • 1½ ts Baking Powder
    • 1½ ts Baking Soda
    • 1 ts Salt
    • 1 cup of hot Coffee + 2 cups of Sugar + ¾ cups of unsweetened baking Cocoa
    • 1 cup of whole room temperature Buttermilk
    • ½ cup of Canola Oil (or Veggie)
    • 2 ts of good Vanilla
    • 2 Eggs
    Buttercream
    • 2 c soft unsalted Butter
    • 6-8 c *sifted* Powdered Sugar
    • 1 ts pure Vanilla Extract
    • 3-4 ts pure Peppermint Extract
    • ½ ts Fine Salt
    • 2-4 tb Cream
    Optional
    • Crushed Candy Canes

    Instructions
    1. In your first bowl, sift together your flour, powder, soda, and salt.
    2. In your second bowl, blend together your coffee and sugar.
    3. In your third bowl, whisk together your buttermilk, oil, and vanilla. Drop in one egg at a time.
    4. Combine your second and third bowl.
    5. In three separate additions, sprinkle in your first (dry) bowl into your wet bowl. Do not over mix.
    6. Scoop into cupcake liners and bake at 350 for 17-20 minutes.
    7. Take out of the pan and cool completely.
    8. For the buttercream, blend together your butter and powdered sugar (adding in your sugar a bit at a time). Tip in your extracts. salt, and cream. Cream until well blended and fluffy.
    9. Frost and decorate.

    Love & Candy Canes galore,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Holidays Holidays Sweets Sweets | 52 Comments

  4. Goodie Giveaway +

    December 14, 2012 by The Squishy Monster

    Pops went on an adventure the other day to pick some chesnuts as he’s pretty sweet on my Mama and these are her favorite nuts ;)

    These beautiful, glossy nuts live in these spiky burrs–they look like scary Pokemons, lol.

    Pops did the hard part.  He harvested and roasted these babies for us.

    To prepare, he took a sharp paring knife and scored the underside (flat belly) and roasted them at 400 degrees for 25-30 minutes.

    To create the Chestnut puree, take 2 cups of your roasted Chestnuts, 1/2 c Sugar, 2 c Water and bring it to a boil on low for another 25-30 minutes.  Cool, blend (or blitz in a processor), and strain through a sieve

    5.0 from 3 reviews

    Chestnut Loaf
     
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    Ingredients
    • 4 Room Temperature Eggs
    • 2 c Sugar
    • 1 c Canola/Veggie Oil or Melted Butter
    • 2 c Unbleached Flour
    • 2 ts Baking Soda
    • 1½ tsp Cinnamon
    • ½ tsp Nutmeg
    • 1 tsp Fine Salt
    • 2 c Chestnut Purée
    • 1 tsp Pure Vanilla Extract

    Instructions
    1. In your first bowl, blend together your Eggs and Sugar. Slowly pour in your Oil/Butter.
    2. In your second bowl, sift together all of your dry ingredients: Flour, Baking Soda, Spices, and Salt.
    3. In three separate additions, tip your second bowl into your first bowl to combine, taking care not to over mix.
    4. Lastly stir in your purée and splash in your Vanilla.
    5. Bake in a well greased loaf pan at 350 degrees for 50-60 minutes.

    Check out my friend, Choc Chip Uru (she’s a teen prodigy!)  It’s where this yummy Chestnut Bread is hanging out.

    I also have a fun giveaway to post…cookies, chocolate, and candy–oh my!  All by the great makers of deliciousness at Newman’s Own Organics.

    Super Dark Chocolate Bar 70% (my fave)

    Rainforest Alliance certified, this bar is smooth and intense and 100% organic.

    273804852316062680_PR0kiAjp_b

    Chocolate Crème Newman-O’s (a billion times better than oreos)

    Double chocolate action with crisp and buttery wafers, sandwiching velvety chocolate crème.

    300 Ginger Hermits

    Christmas in your mouth and even the raisins are organic.  Softly spiced and stuffed with real fruit, these bars are melt in your mouth (great for breakfast or dessert)!

    Hermit-Ginger

    Pomegranate Licorice Twists

    I love the old-timey packaging and love the soft and tender pomegranate kissed twists even more.

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    I’ll be using a random generator to pick the winner of all these sweet treats, all you have to do is be subscribed to my new youtube channel, like my new facebook page and follow me on twitter.  Don’t forget to leave your email address in the comments below.

    Love and sweet holy moly,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Holidays Holidays Sweets Sweets | 38 Comments

  5. An Ongoing Love Affair

    December 12, 2012 by The Squishy Monster

    Red velvet can’t live without cream cheese frosting, so it only seemed natural to put them together in a “til death do you part” kind of way.  No need for Kanye West to rally for a prenup here, it’s a match made in Heaven, if I do say so myself.

    How to Make Red Velvet Cheesecake

    5.0 from 9 reviews

    Red Velvet Cheesecake
     
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    Ingredients
    • 2 blocks (8 oz) soft room temperature Cream Cheese
    • 1 c Sugar
    • 1 ts pure Vanilla
    • ¼ c Sour Cream or Buttermilk
    • 2 room temperature Eggs
    • 2 tb sifted unsweetened Cocoa
    • 1 ts Vinegar
    • 2 tb Red Color
    Crust
    • 1 c crushed Cookies/Crackers
    • 6 tb melted Butter

    Instructions
    1. Make sure your cream cheese is very soft and break it apart with your mixer. Blend together with your sugar and vanilla for about 5 minutes until light and fluffy.
    2. Tip in your cream/milk and slowly crack in one egg at a time. Blend well.
    3. Sift your cocoa and sprinkle it in.
    4. Pour in your vinegar and color. Blend well. Make sure not to over beat to prevent incorporating too much air.
    5. For the crust, press together your crumbs and butter onto the bottom of your spring form pan. Bake at 350 for 6-8 minutes. Cool completely and pour in your filling.
    6. Wrap your pan in foil and place it in a larger dish/pan. Fill with hot water and allow it to reach half way up its side.
    7. Bake your cheesecake at 350 for 1 hour to 1 hour and 15 minutes. Allow it to cool for at least a couple hours before setting in the fridge overnight.

    Notes
    This makes one 6″ Cheesecake

    Click here for my Red Velvet Cupcake …{that will also elaborate on natural tints/dyes} or Cheesecake recipes.

    Naughty or nice, this red velvet cheesecake will do ya right!

    Love and early Christmas cheer,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Holidays Holidays Sweets Sweets Videos | 70 Comments

  6. Adventures in Singledom

    November 29, 2012 by The Squishy Monster

    Guy drives up in his sleek blue Mercedes and flashes me his best smug, high fructose corn syrup smile.  Sorry dude, unless you’re peddling Girl Scout Cookies, I’m not amazed by that kind of indulgence.  His impudence hung so thickly in the air that I could smell him before he even got close.  Some guys just don’t get it.  Not one bit.  Here’s a golden rule to never forget: ask and listen.  Don’t dominate the conversation and most definitely don’t ramble on..and on…and on… about yourself.  Random guy, I don’t know what the brand of your shoes mean or care that you own half of the town (or so you say).  My reaction was petulant, at best.

    Where has all the romance gone?  I’m perpetually starved for it.  I had a high school boyfriend who shyly gave me a bouquet of my favorite flowers on my front door step and then treated me to a romantic dinner.  In the middle of that story, doors were opened, earnest ears were lent, and eye contact and honesty flowed as freely as the cranberry cocktail I sipped on all night.

    For the interim, I live vicariously through the (though fictional) stimulating and complicated relationships of the characters in my books.  Currently, I’m reading

    Lee does an amazing job of presenting the intricate blend that is the Korean-American culture and the difficulties of being a part of both worlds but somehow feeling like you don’t belong to either.

    …and I find sustenance in

    5.0 from 4 reviews

    Apple Coffee Cake
     
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    Cuisine: Dessert

    Ingredients
    • 1½ c unbleached Flour
    • 2 ts Baking Powder
    • 1 ts Pumpkin Spice (diy)
    • ½ ts fine Salt
    • ⅔ c Brown Sugar
    • 1 room temperature Egg
    • ¼ c melted Butter
    • ¾ c whole Yogurt or Sour Cream
    • 2-3 Apples (cut into thin slices)
    • Cinnamon Sugar (for sprinkling)

    Instructions
    1. In your first bowl, sift together your flour, powder, spice and salt.
    2. In your second bowl, cream together your sugar and egg.
    3. Tip in your butter and yogurt/sour cream.
    4. Fuse the two bowls together–add your first bowl into your second bowl in 3 separate additions. Don’t worry too much about lumps, mix until just combined.
    5. Pour into a greased tin and layer your apple slices on top. Sprinkle generously with cinnamon sugar and bake at 375 for about 17-19 minutes. Broil on high for a couple minutes just to begin caramelizing the sugar on top.

    I gobbled up 2-3-4 slices with some yummy coffee…

    Salted Caramel, ftw!  (Make your own)

    Ah food–never asks questions, spins out an ego trip, argues or demands.

    For the love of inanimate objects LOL,

    Your Squishy Monster

    Categories: Breakfast Breakfast Cakes/Cupcakes Cakes/Cupcakes Sweets Sweets | 30 Comments

  7. Random Acts of Christmas, Take II

    November 28, 2012 by The Squishy Monster

    This will be the only sweet surprise that I will publicly be sharing in step with my “anonymous giving” but I figured, I would whittle down the steps of a cake commonly mistaken as “difficult.”  In truth, it’s pretty simple to create.  I for one abhor fondant while I adore cream cheese and whipped cream frosting’s.  This cake is slathered with the latter and couldn’t be quicker.  I am thrilled that so many of you are on board with spreading Christmas cheer through food.  It makes my heart so happy.  I hope that in an effort to make my friend smile, that this cake helped make her happy too.

    How to Make a Tuxedo Cake

    5.0 from 7 reviews

    Tuxedo Cake
     
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    Recipe type: Dessert

    Ingredients
    Chocolate Cake Layers
    • 1¾ c unbleached Flour
    • 1½ ts Baking Powder
    • 1½ ts Baking Soda
    • 1 ts fine Salt
    • ½ c Hot Water
    • ½ c Hot Coffee
    • 2 c Sugar
    • ¾ c good quality unsweetened Cocoa
    • 2 room temperature Eggs
    • 1 c Sour Cream
    • ½ c Vegetable/Canola Oil
    • 2 ts Vanilla
    Whipped Cream Frosting
    • 4 c cold Heavy Cream
    • 1 c Powdered Sugar (or more)
    • 1 ts Vanilla
    Chocolate Ganache
    • 4 oz chopped Semisweet Chocolate
    • ½ c Heavy Cream
    • 1 ts Vanilla
    • ⅛ ts Fine Salt
    Chocolate Covered Strawberries
    • 4-6 Strawberries
    • 4 oz chopped Semisweet Chocolate

    Instructions
    1. For your cake, sift together all your dry ingredients: flour, baking powder/soda, salt.
    2. In your second bowl, whisk together your water, coffee, sugar and cocoa.
    3. In a third bowl, blend together your eggs, sour cream, oil and vanilla.
    4. Combine your second and third bowls together until well blended.
    5. In 3 separate additions, begin incorporating your first (dry) bowl into your wet mixture. Take care not to over beat. This will produce a tough cake.
    6. Bake in greased pans at 350 for 35-40 minutes.
    7. For your frosting, using a whisk (or attachment), beat your heavy cream with the powdered sugar and vanilla until you achieve soft peaks. Refrigerate until the cake is ready to assemble.
    8. For your ganache, begin to heat your chocolate, cream, vanilla and salt. You don’t want it to be too hot. Allow the residual heat to melt your chocolate and mix until thick and smooth. Leave it to cool (and thicken) slightly.
    9. For your chocolate covered berries, use a double boiler method (or microwave) to heat your chocolate. Dip each one, swirl, and tap off excess. Make sure your strawberries are completely dry or your chocolate may seize up.

    The cocoa on the left is what you desire.  Quality ingredients make all the world of a difference when you cook/bake.

    I crave a deeply intense bar (of at least 75%) on the regular.  I hear it’s good for you but really, I eat it because it’s delicious but if you’re trying to rationalize why you should include more {dark} chocolate in your diet (yes, I generally advocate for more yummy vs less) here’s why.

    • Rich in flavonoids and is high in antioxidants
    • Contains serotonin and stimulates endorphin production
    • Shown to reduce LDL cholesterol
    • Has a low glycemic index
    • Features minerals like Iron, Potassium, Magnesium, Copper

     

    Love & Chocolate,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Sweets Sweets Videos | 36 Comments

  8. Chocolate on Chocolate Action

    November 14, 2012 by The Squishy Monster

    White chocolate isn’t technically chocolate at all but it gets away with it because it’s pretty.  She doesn’t contain any cacao and is simply just cocoa butter + milk + sugar but buyer beware, lower end bars/chips substitute shortening for cocoa butter.  Though, I’m a big fan of darker chocolate that yields at least a 75% cocoa range, I like to mix it up sometimes, indulging in some buttery white chocolate.  There’s something that can be so sublime about biting into a pure, milky white bar.

    How to Bake White Chocolate Truffle Cupcakes

    5.0 from 1 reviews

    White Chocolate Truffle Cupcake
     
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    Serves: 12

    Ingredients
    • 1¾ c unbleached Flour
    • 1 ts Baking Powder
    • ½ ts fine Salt
    • 1 stick softened, unsalted Butter
    • ¾ c Sugar
    • 2 ts pure Vanilla Extract
    • 2 room temperature Eggs
    • 4 oz melted White Chocolate
    • 1 c room temperature Buttermilk

    Instructions
    1. In your first bowl, sift together all your dry ingredients. Set aside.
    2. In your second bowl, begin by creaming together your butter and sugar.
    3. Tip in your vanilla and then, your eggs.
    4. Slowly stream in your melted chocolate.
    5. Sprinkle in ⅓ of your dry mixture (bowl 1) and alternate with your buttermilk. Be mindful not to over mix and begin and end with your dry.
    6. Bake at 350 for 19-22 minutes. Half way through the baking time, pop a truffle into each cupcake.

    I piped with Vanilla Buttercream and made these Truffles subbing in White Chocolate for Bitter/Semisweet.

    I hope everyone has a sweet day!

    Love,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Sweets Sweets Videos | 74 Comments

  9. Weekend Bites

    October 28, 2012 by The Squishy Monster

    Regrettably (or not), I didn’t spend the better part of a weekend dressed up as a sexy cat, drunk meowing, lol.  I did however cook, share food, eat, and even caught up with Breaking Bad.  I made about a half dozen “mug brownies” for friends and delivered meals for Pack Away Hunger.

    Breakfast of Rice, Stewed Tofu, and Cutlass Fish (I’m proud to say I’ve never cut myself in the kitchen but today marked the first time ever.  This type of fish has very sharp teeth and as it is very long, it slipped and I cut my finger, lol).

    Lunch of Bibimbap

    Dinner of Grilled Salmon, Roasted Asparagus and Tomatoes in Balsamic

    I strolled through the park today and what do I stumble upon but these amazing flamed colored leaves and a lonely mister Horsey with no one to play with.

    One of my favorites!  Mama got me a surprise gift, an adorable piggy I named Sophie.  She had 4 legs when I received her on Friday and today, she’s mysteriously lost a foreleg :(

    Now to preface, I think diets are a version of cruel and unusual punishment.  My philosophy on food is go good or go home {bacon and butter make everything better}!  However, I do realize that not everyone feels this way so in direct response to an email I received last week about possibly creating a figure friendly dessert, I present to you this fabulous fat free 5 minute mug cake/brownie.

    Fat Free Mug Brownie
     
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    Serves: 2

    Ingredients
    • ¾ c unbleached/unbromated Flour*
    • ½ c quality unsweetened Cocoa
    • 1 c Sugar**
    • ½ ts Baking Soda
    • ¼ ts Baking Powder
    • ¼ ts fine Salt
    • ½ ts Instant Coffee
    • ⅔ c fat free Yogurt
    • 2 ts pure Vanilla Extract

    Instructions
    1. Sift together all of your dry ingredients: Flour, Cocoa, Sugar, Baking Soda, Salt, and Coffee.
    2. Slowly stir in your Yogurt and Vanilla but don’t over mix. The batter will be thick.
    3. Pour equally into microwavable coffee mugs and zap for 2-3 minutes depending on how big your mug is or how strong your microwave is but, please make sure that your mugs are plenty big as these do swell a bit.

    Notes
    *For added fiber and health, you can halve in whole wheat or spelt flour. **To reduce the sugar, you can sub in a bit of Agave. Both instances will alter the taste/texture.

    This pairs beautifully with frozen yogurt or whipped cream.  If you have neither, you could freeze blobs of raspberry yogurt and make a brownie “sundae.”  Whatever floats your boat.

    Healthy Baking Tips:

    Apple Sauce for Oil/Butter

    Reduced Fat Yogurt/Sour Cream for Buttermilk

    1/4-1/2 c of Prune/Date Puree can be slipped in for just a bit of Chocolate

    Replacing each whole Egg for 2 Egg Whites

    Agave/Stevia/Honey/Coconut Nectar for Sugar

    Avocado Puree for Butter

    Marshmallow Fluff or Meringue for Buttercream Frosting

    Puffed Brown Rice for “Rice Crispies”

    Coconut/Nut Flours for White Flour

    Graham Cracker vs Shortbread/Butter Crusts

    Cacao Nibs + Sweetened Cocoa for Chocolate Chips

    Earth Balance or Smart Balance vs Shortening

    Use at your own discretion.  I don’t typically utilize these unless it’s a special request and keep in mind that substitutions tend to alter taste and texture.

    If this isn’t your thing, check out my sinful Brownie version.

    Love & Chocolate,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Health/Healthy Health/Healthy Sweets Sweets | 61 Comments

  10. October 6, 2012 by The Squishy Monster

    If just on this blog, I’ve expressed my affinity for pumpkin {everything} similarly, I’m equally in love with all the flavors that Autumn has to offer.  Sure, the sweet potato rolls around year long, but it’s during this time of year that it really shines–in the lights, camera, action kind of way.

    Sweet Potato Cupcakes

    Sweet Potato Cupcakes
     
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    Ingredients
    • 2 c unbleached Flour
    • 2 ts Baking Soda
    • 2 ts Cinnamon
    • 1 ts fresh Nutmeg
    • 1 ts fine Salt
    • 2 c Sugar
    • 1 c Canola Oil
    • 4 room temperature Eggs
    • 2 c Sweet Potato Puree*
    • 1 ts pure Vanilla Extract
    Filling
    • 8 oz softened Mascarpone Cheese
    • 4 oz Sweet Potato Puree
    • 1 ts Cinnamon
    • 1 ts ground Ginger
    • ½ ts freshly ground Nutmeg
    • ½ ts ground Allspice
    • ½ ts ground Cloves
    • 1 ts pure Vanilla Extract
    • Pure Maple Syrup
    Topping
    • Marshmallows

    Instructions
    1. In your first bowl, weigh and sift out your dry ingredients which include your flour, baking soda, cinnamon, nutmeg and salt.
    2. In your second bowl, cream together your sugar and oil. Beat in your eggs one by one.
    3. Spoon in your sweet potato and splash in your vanilla. Beat the mixture in your second bowl until it gets foamy.
    4. Now, slowly combine your first and second bowl, being careful not to over mix.
    5. Bake at 350 for 17-19 minutes.
    6. Cool and meanwhile assemble your filling.
    7. Cream together your mascarpone and sweet potatoes with your vanilla. Squeeze in as much maple syrup to sweeten to your liking. Chill your filling in the fridge for 15 minutes or so.
    8. Fill a pastry bag, fitted with a small round tip and fill your cooled cupcakes until you feel gentle pressure {you don’t want to burst your cake}.
    9. Place a Marshmallow on top of each cake and hit it with the broiler–keep your eye on it, you just want to begin to caramelize the sugar. When it becomes golden and puffs up, gently take a spatula and press it down.

    Notes
    *To make the puree, roast cubes of Sweet Potatoes at 350 for at least 30 minutes (or until fork tender). Cool completely and blitz in a food processor. Add water as needed to make a thick and creamy consistency. You can also use a store bought can.

     

    Sweet Potato Kisses for you…and you!

    Love,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Sweets Sweets Videos | 74 Comments

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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