Cupcakes in an Ice Cream Cone!

I had to make something for a bake sale and I had seen these done somewhere...maybe pinterest?  I thought I'd give it a try.....

And to save the general public from making the same mistakes I did, I thought I'd post some tips for a successful cupcake in a cone:

1.) Fill each cone with 1 - 2 TB batter.  NO MORE.  Trust me. The end.

2.) I used regular cake cones in a box, bought from the grocery store. I have heard of people using waffle cones but I am unsure as to how those would stand up - plus who wants to try that hard to make a cone stand up?! Really...

3.) Rest each cone in the muffin cups of a muffin tin (paper liners optional) as there could be some spillage, and this helps them to stand up well when baking.  It is also helpful to fill them when they're in there.

4.) Consider using a pastry tip and swirling the icing to make it look like soft serve.  That would be much cuter, in my opinion, then my uneven spreading of rainbow chip hydrogenated oil..........um, icing.

5.) I only bought one box of cones and had batter left over.  I used it to make my daughters 3 little ramekins full of cake.   I figured I would have been able to get another dozen at least - so buy 2 boxes per one box of cake mix (or one batch of your cake recipe, if you're doing it right and baking from scratch!)


Good luck! And has anyone else made these? I want pics!!

Tomato & Cheese Stuffed Sausage Meatballs

Okay for any of you locals, the restaurant Twigs has a pretty eclectic menu and I love it!!! It's not an Italian place, but last time I was there I tried this dish that was basically a breaded meatball.  But it was Italian sausage and inside was gooey mozarella cheese and a cherry tomato.  Can you say incredible?

No, really.......can you say it? SAY IT! Okay, good:)

Truly - these were amazing! Naturally I had to make my own copycat version at home, and I think I pretty much mastered it!  To make stuffing easiest, I would suggest starting with a big patty of sausage meat cupped in your hand.  Then fill it with the cheese (a cube or two) and a cherry tomato (smaller tomatoes works best).

Then, get some more meat on top and roll it into a meatball over the stuffing.  Next, roll the ball in some Panko breadcrumbs and fry in oil on the stove top.  Drain on a paper towel, sprinkle with salt, and enjoy!! I love this with a side of marinara!

TIP: If your meatballs cook quicker on the outside than the inside, just finish them in a 350 degree oven for 10-15 minutes, depending on the size:)