Christmas Thank You Cards!

Merry Christmas Eve!!
I have recently been in need to make some Christmas Thank You cards. Since I am on my college Christmas Break, I have been crafting away! So, here are three examples of my Thank You cards! I used my Cricut to make these, so between the two pictures of the same card, I will tell you which cartridge I used! I hope these give you inspiration to be crafty and brighten the lives of those around you!

 Cartridges used: Trees- Doodlecharm; Saying- Sophisticated

 Cartridges used: Border- Sophisticated; Saying- Alphalicious

 Cartridges used: Border & Saying- Sophisticated; Braces- Songbird

Thank you for looking!
- Melinda

Donuts!

Tis' the season for good eating and especially good sweets! What better way to start the day than with a fresh, hot homemade donut? I have two fantastic recipes for donuts: one for the "healthy" you and the other for the more "indulgent" you, although my mom says they taste the same! I Hope you are all having a great Christmas season!

Cake Batter Donuts
1 cup level flour
2/3 cup non dairy milk (I used unsweetened almond milk)
1/3 cup + 1 Tbsp sugar
1/2 tsp vinegar
1 1/2 tsp egg white
1 1/2 tsp baking powder
3 Tbsp Light I Can't Believe it's Not Butter! (melted)
1/2 tsp vanilla extract
1/4 tsp salt
Optional: sprinkles, cinnamon/splenda mix, raisins, chocolate chips, or what ever you like on your donuts!

Directions
Preheat oven to 350 degrees. Combine dry ingredients. In a separate bowl, combine butter, milk, and vanilla extract. Add the vinegar and immediately pour wet into dry. Mix (don't over mix). Spray donut pan with non stick cooking spray, and pour into donut cavities about 3/4ths full. Cook for 12 min. If using sprinkles or cinnamon/splenda mix, spray donut with non stick cooking spray and dip donut into the sweet ingredient! Enjoy!
Yield: 6 donuts
Believe it or not, each donut is approx. 50 calories!!

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With Chocolate Frosting!! (Recipe included under donut recipe)

 With Cinnamon Sugar!

Baked Cake Donuts
2 cups flour, sifted
3/4 cup granulated sugar
2 tsp baking powder
1 tsp salt
3/4 cup buttermilk
2 eggs (lightly beaten)
2 Tbsp butter (melted)

Directions
Preheat oven to 425 degrees. Spray donut pa with nonstick cooking spray.
In a large mixing bowl, sift together flour, sugar, baking powder, and salt. Add buttermilk, eggs, and butter. Beat until just combined. Fill each donut cavity approx. 3/4 full. Bake 7-9 min, or until donuts spring back when touched.
Yield: 12 donuts

For toppings
Chocolate Frosting: 
1/2 cup semi-sweet or milk chocolate chips
2 Tbsp milk
2 Tbsp powdered sugar
Directions: Melt chocolate chips in microwave (be careful not to burn them). Add milk and powdered sugar. Spread on donuts and dip into sprinkles, if desired.
Cinnamon Sugar: 
1/8 cup cinnamon sugar
3 Tbsp butter (melted)
Directions: Dump cinnamon sugar onto a small plate, and pat down evenly. Dip donut into butter. Dip donut into cinnamon sugar.

***The Wilton Donut Pan can be found at either Hobby Lobby or Michael's for around $10 - but if you use a 40% off coupon it is even cheaper! :)

My mom and I made these for my dad's birthday breakfast in bed, and we sure did enjoy them! I hope you do too!!
- Melinda

Snickerdoodle Cupcakes!

So I realize I baked this recipe during the fall, but it is still a great recipe! As a college student, I LOVE tweaking recipes that start from a box; that makes life SO much easier! I hope you enjoy it's simple yummy goodness!

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

1 box white cake mix

1 stick melted butter

1 c milk (I used silk light soy milk)

3 eggs

1 tsp vanilla extract

4 tsp cinnamon, divided

2 cans cream cheese icing (or you may use your own recipe)

Leaf Sprinkles (if desired)

1. Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners. In a large bowl, beat together cake mix, butter, milk, eggs, vanilla and two teaspoons of the cinnamon until well blended. Evenly divide batter into muffin cups and bake approximately 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

2. Meanwhile, spoon canned frosting into a medium sized bowl and stir in remaining two teaspoons of cinnamon until well-combined. Frost cinnamon cream cheese frosting onto cooled cupcakes and dust with leaf sprinkles, if desired.

This recipe was derived from The Domestic Rebel.