Valentine’s Day Cupcakes

Post by Corri McFadden of Glitter & Bubbles
Valentine's Day CupcakesAny cupcake covered in sprinkles is the perfect snack to send out with your little one for Valentine’s Day! Sweet frosting covered with pink hearts is not only irresistible but immediately conveys your message of “I Love You” and your tummy is about to love me back!

 To create these super cute Valentine’s Day Cupcakes you need cake mix, eggs, vegetable oil, water, frosting, and red and pink sprinkles.

Valentine's Day Cupcakes - Ingredients Combine the cake mix, vegetable oil, water, and eggs together to create the batter.

Valentine's Day Cupcakes 2Place the cupcake liners in the tins and fill with about ¾ of the way with cake mix. Make sure to leave room at the top! Pop them in the oven and bake with the corresponding time on the cake mix box.

Valentine's Day Cupcakes 2After the cupcakes are done baking, allow them to cool completely before frosting. Frost the cupcakes as preferred, top with a fun assortment of sprinkles, and serve!

Valentine's Day Cupcakes 4Corri McFadden is the owner and founder of eDrop-Off Luxury Consignment. As a style expert and successful blogger, she hosts a weekly fashion segment on Chicago’s “You and Me This Morning” and features more tips and tricks on her website and her site for Mom, Glitter and Bubbles.

Gingerbread Cake Recipe & Toffee Sauce

Post by Jeran of Oleander & Palm Gingerbread Cake RecipeIt’s still the season for treats and entertaining at our home. This Gingerbread Cake recipe with Toffee Sauce is a favorite of ours and now baked and served in canning jars it’s an extra special treat.  It’s the perfect ready to serve dessert to have on hand.  We spent a couple days with my family in San Francisco before coming up to my parents house. I packed up a few of these jars and you better believe we enjoyed dessert in our hotel room after walking the streets of the city. I’m sure I’ll be taking these cakes on our next camping trip as well.  It’s packable dessert! Gingerbread Cake Recipe 2I baked the cake in wide mouth canning jars and immediately sealed the cakes with their lids. Because the cake and jars are so hot, the lids seal and help preserve the cakes for a little longer.  I kept mine for a week before serving them and they tasted fresh out of the oven.Gingerbread Cake Recipe 3Gingerbread Cake Recipe 4Gingerbread Cake Recipe

(I adapted this recipe from Company’s Coming Desserts Cookbook)

  • 2 cups flour
  • 1/2 cup sugar
  • 1/2 cup butter (softened)
  • 1 tsp. each cinnamon, allspice,  and ginger
  • 1/2 tsp. grated fresh ginger
  • 1/4 tsp. salt
  • 1/2 cup molasses
  • 1/2 cup corn syrup
  • 3 eggs
  • 1/4 cup oil
  • 1 cup hot water
  • 2 tsp. baking soda

Gingerbread Directions

  1. Mix the first 10 ingredients with a electric mixer.
  2. Dissolve the baking soda in the hot water and add to the other ingredients.  Mix until well blended.
  3. Pour into a greased 9×13 pan or about 15 greased wide mouth canning jars
  4. Bake at 350F for 35-40 mins (about 10 mins less for the jars). Bake until a toothpick inserted comes out clean.

Gingerbread Cake Recipe 5Toffee Sauce

(This is a recipe that we make often with Sticky Date Pudding)

  • 1 3/4 sticks butter
  • 1 1/2 cups light brown sugar
  • 1 cup heavy cream
  • 1/2 tsp. vanilla

Toffee Sauce Directions

  1.  Bring ingredients for the sauce to a boil, then reduce heat to a simmer.
  2. Simmer for 5 mins. ntil the sauce thickens.

Gingerbread Cake Toffee Sauce 6 Gingerbread Cake Recipe with Toffee Sauce Gingerbread Cake Recipe with Toffee Sauce 2Note, the cute Piney Fresh Garland in the images above is of course from The Land of Nod (and it’s on sale now).

A former elementary school teacher, Jeran has added her unique voice to the modern maker culture through her blog Oleander and Palm. She loves helping people find attainable beauty in the lives they live. Her creativity and industriousness were honed through years of living in third world countries, that challenged her to find novel solutions for creating livable spaces. Now a mother of three, settled in sunny California, her skills and styles are evolving in exciting new ways. Her focus is Simple California Living, designing and making livable spaces that incorporate vintage finds, handmade/DIY pieces and global inspiration.

Pilgrim Hat Thanksgiving Cupcakes

Written by Corri McFadden of Glitter & Bubbles

Pilgrim Hat Thanksgiving CupcakesIt’s time to gather up the family and embrace the season and spirit of Thanksgiving! I’m capturing the essence of the season by creating these charming Pilgrim Hat Thanksgiving Cupcakes. You’ll need cake mix in your favorite flavor (and the ingredients listed on the box), white frosting , orange and yellow sprinkles, mini Reese’s peanut butter cups, and fudge stripes.

Pilgrim Hat Thanksgiving Cupcakes SuppliesFirst, prepare the cake mix according to the directions on the box. Line the cupcake tins with liners of your choice, festive or simple! Fill each liner about 2/3 full and bake according to the directions on your cake mix box. After the cupcakes have finished baking, let them cool for 10-15 minutes.

Pilgrim Hat Thanksgiving Cupcakes 2While the cupcakes cool, use frosting to “glue” a mini Reese’s peanut butter cup to the center of the bottom of a fudge stripe. Create your own frosting bag by using a plastic baggie and scooping a small amount of the white frosting into the bag, then snip small section off of the corner. Squeeze the frosting out of the hole and pipe around the base of the mini Reese’s cup to add the finishing touch on the hat.

Pilgrim Hat Thanksgiving Cupcakes 3After the cupcakes have completely cooled, frost each and add sprinkles to the tops. Place the pilgrim hat on the cupcake to your liking (we angled ours on the side!) With a season meant for being thankful, your friends and family will definitely be thankful for these delicious and festive treats!

Pilgrim Hat Thanksgiving Cupcakes 4Corri McFadden is the owner and founder of eDrop-Off Luxury Consignment.  As a Style Expert and successful blogger, she hosts a weekly fashion segment on Chicago’s “You and Me This Morning”, and features “Style Recipes”, videos and Fashion “Must Haves” on her self-titled lifestyle website Corri McFadden.  Most recently, she launched Glitter and Bubbles, a modern day moms guide for those looking for inspiration through fashion, food and décor.

A Meri Meri Halloween Party

Written by Giulia Doyle of Audrey’s 74

I grew up in Europe and Halloween was not a holiday we celebrated, but when I moved to Canada 11 years ago I embraced it. My kids also look forward to it, the decorations, the treats and the costumes. When the Land of Nod asked me if I wanted to try their Meri Meri Halloween kit I was excited. The Halloween decoration collection is charming, uses lovely quality paper, fun motives and isn’t cheap looking. My favorite is the gold foil on many of the items and my kids loved picking different cup cake toppers and creating their own scenes. The garlands and pinwheel decorations are easy to assemble and I know they’ll be featured prominently on our fireplace come October. I also love the motives on the gift bags (more gold!) and we all thought the party cups were a fun craft.

A Meri Meri Halloween Party 2 A Meri Meri Halloween Party 4I decided to set up a Halloween party table to use the full spectrum of party supplies available and today I’m also sharing two recipes with you. Crêpes, which are a big crowd pleaser and simple chocolate cupcakes with mascarpone frosting. We also made sugar cookies from a mix and used the great Halloween cookie cutters.

A Meri Meri Halloween Party 5 A Meri Meri Halloween Party Crêpes with Whipped Cream, Pecans and Maple Syrup

Prep Time: 45 minutes
Cook Time: 20 minutes
Yield: 8-10 crêpes depending on how thin you can get them.


  • 200 g flour
  • salt
  • 4 eggs
  • 200 ml milk
  • 200 ml water
  • vegetable oil
  • 1 cup chopped pecans, toasted in pan
  • whipping cream
  • maple syrup


  1. Combine flour and pinch of salt in a medium sized bowl. Mix eggs, milk and water in a measuring cup and mix with flour, starting with a well in the centre of the flour. Mix until well combined and there are no lumps. Let rest about 30 minutes at room temperature.
  2. While waiting, whip as much cream as you think you’ll need (I used one cup) until you have firm, but soft tips. Mix in a table spoon of maple syrup. Set aside.
  3. Chop your pecans and toast them on low heat for a couple of minutes. Set aside and let cool.
  4. Once batter has rested, heat a medium frying pan on medium-high heat with a teaspoon of oil. Add a ladle of batter and tilt pan until the bottom is covered evenly and thinly with batter. Let cook until batter looks almost set on top. Use a silicon spatula and gently lift crêpe and flip. Cook another minute or so or until other side is golden. If the crêpe doesn’t release easily to flip, wait a little longer as it’s not yet done. You can also flip the crêpes with the pan if you dare.
  5. Keep the crêpes on a plate and put in warming oven until all are done. Serve with whipped cream, sprinkled with chopped pecans and a generous drizzle of maple syrup.

*Note how my cream looks messy in the pictures. The hot crêpes will make the whipped cream liquefy again, so serve immediately for prettier serving.

A Meri Meri Halloween Party 3Chocolate Cupcakes with Mascarpone Frosting

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Two dozen


  • 1 1/2 cups unsweetened cocoa powder
  • 1 1/2 teaspoons salt
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3 cups sugar
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs, lightly beaten
  • 1 1/2 cups hot water
  • Mascarpone Frosting (See recipe below)
  • Sanding sugar for decor


  1. Preheat oven to 350 degrees. Line cupcake pan. I used white liners in order for the pretty ones not to get greasy.
  2. Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes. The batter will be quite liquid.
  3. Pour batter into cupcake pans. Bake 25 to 35 minutes, or until a toothpick inserted into the centers comes out clean.
  4. Let cupcakes cool in pans on wire racks, 20 minutes, before removing. Cool completely on racks.
  5. Fill frosting into a piping bag with large frosting tip of your choice. Frost each cupcake, starting from the outside in and finishing off by pulling the frosting up into a tip.
  6. Sprinkle with orange sanding sugar.

A Meri Meri Halloween Party 8

A Meri Meri Halloween Party 10

Mascarpone Frosting


  • 1 tub of mascarpone
  • 1 cup of powdered sugar
  • 1 teaspoon of vanilla
  • 2.5 cups of whipping cream


  1. Combine mascarpone, sugar and vanilla with a mixer until smooth and creamy. Add whipping cream and whip at medium-high speed until the cream turns to a whipped cream consistency. Don’t over-whip the mixture. This frosting pipes very easily.


Giulia Doyle blogs at Audrey’s 74. She loves to share the sweet and savory, be it in the kitchen or travels. She juggles a family and a full-time job – they cook, travel and often paint a wall a new color.

Shop all Land of Nod Halloween Decorations