Unicorn Ice Cream Cone Cakes

Unicorn Cone Cakes

Ingredients:

• 24 Ice Cream Cones
• 1 box of Cake Mix and Ingredients Listed on Box
• 2 Tubs of White or Vanilla Frosting
• Food Coloring Gel
• Frosting Piping Bag and Large Star Tip
• Mini Marshmallows
• Pink Sugar Sprinkles
• Starburst Unicorn Horns

Directions:

1. Preheat over and prepare the cake mix according to the box. 
2. Place the cones in muffin pans. Use foil if needed to keep the cones from tipping over, or just have a steady hand when moving the pans. 
3. Fill each cone leaving at least 1/2 inch of space from the top of the cone. This will give the cake batter space to rise. I learned this the hard way. 
4. Bake the cake for about 12-15 minutes Keep an eye on the cake and check it to see if it is baked through. It could take more or less time depending on the mix you have. 
5. Move cone cakes to a cooling rack. 
6. Prepare your frosting. Separate the white frosting into 3rds, keeping one 3rd white. Using food coloring turn one 3rd pink and the other purple. Using the gel color will keep the frostings consistency, if you use liquid it could make the frosting runny. 
7. Make sure your tip is in the piping bag. Scoop the frosting into the bag switching colors with each scoop. Do not stir the colors together. As you squeeze the frosting out of the bag it will swirl together. 
8. Top each of your cone cakes with frosting once they are cooled.
9. Prepare your Unicorn Horns (click the link for the directions).
10. Make the ear with the mini marshmallows. Cut one marshmallow in half diagonally along the side with a clean scissors. Dip the sticky parts in sugar sprinkles. 
11. Place the horn in the center of the frosted cones and then the ears on each side of the horn. 
12. Use a cake pan with a sheet of colored tissue paper laid in it to hold the cones. 
13. Enjoy!

Starburst Unicorn Horn Cupcake Decoration

Starburst Unicorn Horn 

Materials:

• Starburst Candies (1 will make 2 horns) 
• Knife

Directions:

1. Unwrap a few starbursts and cut them in half. 
2. Take one half and start to squish, pull, and twist it into a snake like shape. Have each end be thinner and the center be thick. Do this again with another color. 
3. Take your 2 stretched colors and twist them together. 
4. Cut your twisted starbursts in half and then you have 2 horns. 
5. Use these to decorate cupcakes or other sweet treats!

Notes: I used the Starburst FavReds to get all the pink colors!  Click here for the Cone Cake Recipe!

Spicy Shrimp & Tortellini Soup

This Soup is Another Family Favorite!

This is a very spicy soup. If you are not a fan of spicy food check out my variations below.

Ingredients:

• 1/4 cup Olive Oil
• 2 Celery Sticks, Chopped
• 4 Garlic Cloves, Smashed & Peeled
• 2 large Shallots, Chopped
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1 lb Chorizo (Spicy Pork Sausage)
• 2 Cups Dry-White Wine (Pinot Grigio)
• 1 6oz Can Tomato Paste
• 6 cups Chicken Broth
• 2 Dry Bay Leaves
• 1 pack Three Cheese Tortellini (not dry)
• 1 Pound Peeled & Deveined Shrimp (uncooked)
• 1 15oz can of Cannellini Beans (White Kidney Beans), Rinsed & Drained
• 1 Cup Fresh Basil Leaves, 
• 1 Tbs Chopped Fresh Thyme or 1 tsp dry Thyme
• Crusty Bread

Directions:

1. In a large stock pot heat the oil over medium-high heat. Add the Celery, Garlic, Shallots, Salt, & Pepper. Cook until vegetables are slightly softened, 4-5 mins. 
2. Add the Chorizo. Break into pieces with a wood sppon and cook until brown, 4-5 mins. 
3. Add the Wine and scrape the brown bits off the bottom of the pan. 
4. Stir in Tomato Paste, Chicken Broth, and Bay Leaves. Cover, bring to a simmer, and cook at a Medium-low heat for 5 mins. 
5. Bring back to a boil, uncover, add the Pasta, Shrimp, Beans, Basil, and Thyme. Cook until the shrimp and pasta are cooked through, 4 mins. Shrimp will turn pink once cooked. 
6. Remove Bay Leaves and discard. 
7. Serve with a crusty bread. I love toasted french bread with a little butter and garlic salt. 

Tips:

• If you are not a fan of Spicy food try a mild sausage or any other favorite ground meat.
• Make sure you get the fresh 3 cheese tortellini usually found near the produce in a cooler. 

Whipped Cream Recipe

Yummy and Easy Whipped Cream!

Ingredients:

• 1 cup Heavy Whipping Cream
• 2 Tbs Powdered Sugar

Directions: 

1. Add the Cream and Sugar to a bowl and mix with an electric mixer until fluffy. If you over mix it will turn into butter. 
2. Use immediately or save refrigerated for up to 2 days. 

Tips: Add a flavor to your whipped cream by adding a little extract, cinnamon or even pumpkin spice.