100th Post Fondant Cake!

{It's pretty much a big deal}
I sat down last week to edit and post all these great recipes I have, but haven't had any spare time to share with anyone... when I saw that the next post was going to be #100. I yelled across the room (cuz that's how it's done these days when I'm on my computer on the couch, and husby is on the other computer across the room with headphones on) and told him it was going to be #100- and he totally flipped out! I was beyond surprised, I was expecting the usual "yeah, okay whatever" that I normally get... but no! He gets up and is all excited, and tells me I can't just do any ol' recipe I have (even though I have about 10 that I haven't blogged about yet), and insists that I do something spectacular. 
Well spectacular was a little too advanced for me, haha! Realty hit me, and I decided to do something that I actually KNEW I could accomplish without a meltdown in the kitchen. I have wanted to do a cake with fondant for a long time, but I was so afraid of destruction, that I put it off for a really long time- it only seemed right to try it for such a stupendous occasion such as this.

At first, I wanted to do a two tiered cake... mmm... but then I did some research on how to successfully put a tiered cake together and decided I should aim a little lower since I haven't done anything like this before. I mean, cooking and baking is one thing... but mechanics?! Ahem, um, no. That had the words EPIC FAIL written all over it. So here we have it. A simple 8 inch two layer cake, complete with fondant.

the above picture is taken with my iphone... btw.

So obviously, it's not perfect. I wasn't expecting it to be. After all, it was my first time using fondant, ever. There are a few cracks.. one side I tore a huge hole and the frosting started oozing out all over the place. I tried to patch it up, but you could definitely tell it was there! I'd say though, I did pretty well! It was a tad dry as well, but I know for next time what it should feel like. The decoration is simply just piped on using my favorite chocolate frosting...

Mmm... So good! It was free hand, so yeah... it's definitely not perfect, either. I'm pretty proud of myself though! In case you are wondering, I used a regular box cake (gasp!) because I was more anxious to use the fondant and eat my frosting... plus I think cake mixes from boxes are pretty good, if I do say so myself.

Anyways, happy 100th to Easy Peasy! Thanks for all the comments and blog love! Here's to another 100...

Hot Dog Mummies

{mummify your dogs}
First off...

I have many reasons for not updating since JUNE. But no one really cares, as long as I'm back, right? That's what I thought.

So I've seen these done a thousand times, but only until my cousin Adrian made me a superb cookbook which included this fun recipe, did I actually try it. I first tried it a two Halloweens ago. I made them with my own recipe for pizza though... It was gross. I don't know what I was thinking. So this year, I decided to go with something I knew I liked- Pillsbury croissants. This recipe would be especially fabulous for kids! And of course, particularly amazing during October. (But let's be real- you can eat them anytime you want.)

Ingredients:
6 hot dogs (or the like)
1 can of Pillsbury Crescent Rolls

Directions:
Preheat oven to 350F. Very carefully open and unroll the dough, doing your absolute best not to tear the crescent rolls into serrated segments. The dough will have a serrated break horizontally halfway through the dough, go ahead and separate the dough into two equal portions. This sounds more complicated than it actually is. Lay the two dough pieces flat, and cut each portion into 6, 1 inch strips. Wrap two strips around each hot dog, squishing the meeting ends together, leaving a space at one end of the hot dog for the face. If the dough happens to tear along the serrated lines, just squish it back together.

Bake on a non greased baking sheet for about 10-15 minutes or until golden brown and the hot dogs are slightly bubbly. Use mustard for the eyes, and wa-la!