How To Fill Cupcakes

How to Fill Cupcakes

How To Fill Cupcakes

How to Fill Cupcakes

Don’t you just love biting into a cupcake and finding even more deliciousness inside the cupcake? I’ve  made several different flavors of cupcakes and filled ones are my favorite! Whether it’s cream or marshmallow, jam or pie filling…. filling brings cupcakes to another level. I’ve found that sometimes a filling, especially a jam or pie filling, can cause your frosting to not adhere to the cupcake as well and then you risk some sliding or shifting. And that is especially dangerous when transporting!

With this simple method, you don’t have to worry about your frosting shifting because of a filling.

Step 1

Using a small knife (I used a paring knife), cut a small cone shape from the center of the cupcake. Don’t get rid of your little cone of cake! Just set it to the side.

How to Fill Cupcakes

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How to Make Perfect Hard-Boiled Eggs

HOW TO MAKE PERFECT HARD-BOILED EGGS

Hard-Boiled Eggs | How-to | Perfect Eggs | Perfect Hard-Boiled Eggs | Go to the Six Clever Sisters blog and get the secret on making perfect hard-boiled eggs that peel EASILY!

Have you ever found yourself in a situation where you needed your hard-boiled eggs to look PERFECT – maybe you’re making them to cut in half for deviled eggs, or maybe you’re serving them whole when friends come over? I used to nervously hope that the peel would slide off easily, but it was a guessing game! Until now. Now I KNOW how to make perfect hard-boiled eggs every. single. time. I’ve been testing this for the past couple of months. My kids love to eat hard-boiled eggs for lunch or snacks, so I make them at least once a week. So let’s just say that I’ve cooked them with a lot of different variables until I figured out the one common denominator.

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The Perfect Pulled Pork

the perfect pulled porkSummer is coming upon us quickly and you know what that means – picnics, lemonade, potato salad, and pulled pork! If there is something I could eat all.the.time it would be pulled pork. I love it in a pork taco with cabbage, on a bun with BBQ sauce, in pork enchiladas with corn and black beans . . . it seriously is one of my favorite meats!

I’ve used this technique in making pulled pork for my own graduation party, my sister’s wedding, and a couple different church events (one of which was a meal for 500 people!!) So I like to say it’s the perfect pulled pork and has always been a big hit 🙂 Plus, our local Sam’s Club normally has Boston butt priced at $1.48/lb or so – which makes it a good option for your wallet!

The key to getting the perfect pulled pork is to tenderize it . . . I AL-ways rub my meat with mustard. The acid in the vinegar tenderizes the meat and adds a little flavor. I use about 1/4 – 1/2 cup of mustard. It’s hard to exactly measure it out since I just squeeze some on and massage it in 🙂 You really have to make sure you get the mustard in every crevice – if there’s a ‘loose’ chunk of meat, lift it up and squeeze some mustard in. This step can get a little messy so make sure you’re near a sink or have a roll of paper towels on hand 🙂

After you’ve given the pork its Mustard Massage, it’s time to add in the dry rub. I’ve experimented and adjusted spices and came up with this dry rub that is perfect!

Sprinkle the dry rub over the mustard-coated meat and rub it in . . . just to warn you, this step is also kinda messy! But the outcome is so worth the messiness 🙂 Make sure you get the rub in all the crevices and on every side of the meat. I like to rub mine on a large cookie sheet – easy for rotating and flipping it, and easy for cleaning up.

After you’ve rubbed your pork, wrap it tightly in plastic wrap (multiple layers!) and put it on a cookie sheet in the fridge. I put it on a cookie sheet because it might leak and I don’t want the juice all over the fridge 🙂 Leave it in the fridge for 24 hours or at least overnight.

Now it’s time to cook this hunk of wonderfulness 🙂 I like using a deep roaster pan without the rack. Unwrap the meat and place it fat-side up in the pan. You want to make sure it’s fat-side up so that while it cooks, the fat runs down all over the meat; if you put it in fat-side down, the meat will be drier.

Preheat your oven to 225 degrees – cooking the meat at a lower temperature for a longer period of time will help it to be tender and juicy. After the oven is preheated, cook the meat uncovered for 12-15 hours (depending on the size of the meat – heavier, go more time; lighter, go less time – it’s that simple 🙂 ). I like to rub the meat in the afternoon, let it sit in the fridge till the following afternoon, and cook it all through the night until the next day (the last time I did it, I started it in the oven at 11 PM and cooked it until the following day at 2ish in the afternoon, pulled it, put some in the crockpot for dinner and the rest in the freezer).

After 12 hours, check the meat to see if it’s tender enough – use two forks and try to pull the meat apart. If it’s not pulling apart easily, it’s not tender enough for pulled pork yet – let it go another hour or so and check it again.

When the meat is finished, take it out of the oven and let it sit for a few minutes. Don’t let it get too cooled or it will be harder to pull.

Grab a pair of tongs and start pulling big chunks of meat off. On a cutting board, use two forks to pull the meat – you can shred it finely (which takes longer) or keep it more in chunks (my kind of pulled pork ).

If you aren’t pulling all the meat right now, wrap up the rest tightly in foil and store it in the fridge. To reheat, unwrap and put in crock-pot until heated through. You can pull it right there in the crock-pot.

If I’m mixing some BBQ sauce right in with the pulled pork but don’t want it to have an over-powering BBQ taste, I like to mix some of the sauce with a splash of water. It makes it moist without too much of the tangy flavor.

Enjoy your perfect pulled pork!

PS – As I’m typing this, I have half of what I cooked and froze last time warming in the crock-pot to pull tomorrow 🙂 The smell is a.ma.zing!!!

 

the perfect pulled pork

Emily loves spending time in the kitchen, trying out new recipes, crocheting, drinking French press, styling her sisters’ hair, playing piano, eating or drinking anything with caramel, being an auntie to six adorable kiddos, walking with her schnoodle, and hanging out with her siblings.
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Free Ruffle Shirt Doll Pattern That Fits 18″ Dolls

American Girl Dolls are so popular these days, aren’t they? American Girl has so many doll options

available to choose from: pick one of the featured dolls (like Samantha, Kit, Julie, etc.) or choose

the Truly Me Dolls and match eye colors, hair styles, and skin tones. One thing is for

sure: you can never have enough clothes for your doll, right?!

This shirt is a favorite in our shop, and it’s now available to download as a free pattern.

Who doesn’t like a free, printable pattern?! What’s nice about this doll ruffle shirt pattern is that

it’s so easy to make. . . nothing complicated. Whether you’re a beginner sewer or a pro,

you’ll be able to knock this project out in no time! 😜

So, if you have a doll lover in your life, grab some fabric and let’s make this!

Free Ruffle Shirt Doll Pattern for 18″ Dolls

Here’s what you’ll need:

  1. 1/4 yd. knit fabric (I used a solid color, but a print fabric would work, too)
  2. matching thread
  3. Velcro fastener (a piece about 3 1/2″ long)
  4. your printed out pattern pieces (download them here)  *be sure to print 100%*

With right sides of fabric together, cut out these pieces:

  1. One shirt front on fold
  2. Two shirt backs
  3. Two sleeves
  4. Ruffle pieces: One piece–6″long x 3/4″ wide / Two pieces– 4 1/2″ long x 3/4″ wide

****All seams are 1/4″ unless otherwise noted****

 

Step 1:

With right sides together, pin sleeve front edge to shirt front edge. Sew using a 1/4″ seam allowance.

Do the same thing with the other sleeve.

(Your shirt should now look like the 3rd picture.)

 

2016-05-17_0005

Step 2:

With right sides together, pin the shirt back pieces to the remaining sleeve back edges. Sew using 1/4″ seam allowance.

(Your shirt should now look like the 2nd picture below.)

I usually just give the seams a quick steam to take away the bulk.

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Cinnamon Crumble Cupcakes

These cinnamon-y, buttery, crumbly topped cupcakes are one of my favorites!!!!

 Like a cinnamon roll in cupcake form, topped with a mound of delicious cream cheese frosting… you can’t beat that. Oh, and that cinnamon-y, buttery, crumbly stuff… it’s swirled all throughout the batter, too. YUM. Every time I make these, not a single one is left and someone always comes asking…”Are there any more of those cinnamon roll cupcakes?” Try them out and see for yourself how marvelous they are!!!!

 

 

Cinnamon Crumble Cupcakes

Cinnamon Crumble Cupcakes
Cinnamon-y, buttery, crumbly cupcakes with cream cheese icing.
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Ingredients
  1. Batter
  2. 1 french vanilla cake mix (Duncan Hines is my favorite!)
  3. Oil, eggs, and water according to mix
  4. 1 small vanilla pudding mix
  5. Crumble
  6. 1 tsp. cinnamon
  7. 1 1/2 c. graham cracker crumbs
  8. 1/2 c. butter, melted
  9. 1/2 c brown sugar
  10. Frosting
  11. 8 oz. cream cheese
  12. 2 sticks margarine or butter
  13. 1 1/2 lbs. powdered sugar
  14. 2 Tbsp. vanilla extract
  15. half and half
Instructions
  1. Preheat oven to 350 degrees. Make cake batter according to mix, adding in the pudding with the rest of the ingredients.
  2. Make the crumble by mixing the cinnamon, brown sugar, butter, and graham cracker crumbs together until combined.
  3. Fill muffin liners 1/4 of the way, then sprinkle a spoonful of the crumble on top. Add more batter so the liners are about 2/3 full and top with another spoonful of the crumble. Bake until a toothpick inserted comes out clean.
  4. Make the frosting by beating softened cream cheese and butter until smooth. Beat in the powdered sugar and vanilla. If frosting seems a bit thick, add just a small amount of half and half to make it the desired consistency. Be careful not to make it too thin or it will slide right down the sides of the cupcake!
  5. Frost as desired (I prefer a HUGE mound!) and top with another spoonful of the crumble.
Notes
  1. Pour yourself a nice big glass of milk and... ENJOY!!!
Six Clever Sisters http://www.sixcleversisters.com/

Cinnamon Crumble Cupcakes | cupcake recipe | cinnamon roll flavored cupcakes | Get the recipe for these amazing cinnamon-y, buttery, crumbly topped cupcakes on the Six Clever Sisters blog!

 

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Butterfinger Buttercream
Butterfinger Buttercream
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DIY Upcycled Pants to Skirt Basic Sewing Tutorial

Upcycled Pants to Skirt Basic Sewing Tutorial

OK – this is The.Perfect.Afternoon.Project !! 🙂 You don’t have to be a great seamstress . . . you just need to know how to use a pair of scissors and how to use the basics of a sewing machine.

So the first step is to grab literally any pair of pants. I got some the other day for 25 cents at a thrift store (hip hip hooray! :-), but you could use old hand-me-downs that are too short, or even brand new ones. The options are endless . . . I love finding jeans that have cute stitching or buttons to make the skirt totally unique. Or an awesome color. (BC colored denim skirts can be really pricey $$ lately) And you know how when a store has a cute skirt, everyone buys it . . . and then you walk into church thinking you have this a great skirt . . . and 3 other people are wearing the same exact one!?! 🙂 lol Well that’s not going to happen when you wear your own one-of-a-kind handmade skirt 🙂

So – go out thrifting or dig in the closet for a pair of jeans that fit well around the waist, and you’ve got Step 1 down!! See how easy already?!? 😉

Lay them out on a flat surface and use some fabric scissors like these ones to cut up the leg seams just like in the pic below . . . up one leg and down the other. Try to stay as close to the ridged seam as you can.

pants to skirt tutorial

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