Pudding Filled Cupcake Christmas Tree

Prepare yellow cake mix according to package diretions for 24 cupcakes. Allow the cupcakes to completely cool on a cooling rack.

Meanwhile, prepare instant vanilla pudding using 1/4 cup less milk that recommended. Allow the pudding to set in the fridge for 5 minutes. Then whisk in one part Cool Whip to 2 parts pudding. It doesn't have to be exact. The Cool Whip makes the texture of the pudding so much more creamy.

Fill an icing bag with 1/2 the pudding, using a large hole icing tip. Fill each cupcake with the pudding until the tops of the cupcakes puff slightly.

Frost 21 cupcakes with green frosting & top with M&M's (or Smarties) & sprinkles. Frost 1 cupcake yellow with sprinkles and 2 with brown & top with chocolate sprinkles.

Assemble Christmas Tree on a cake board wrapped with festive paper.

Store in the fridge (because of the pudding) until ready to serve.

Deb's Perfect Molasses Ginger Cookies

A friend (ÜberHausFrau) of a friend (CoopaChick) is known far & wide for her wunderbar HausFrau skills. She lives in her kitchen, homeschools her kids (all 6 of them) & she can totally put me to shame in the Bread & Desserts Department. And, she might even give BBLady a run for her cookie money.

So, do I know where to steal a recipe, or what? Right here on her food blog.

Our PTSO is collecting cookies to make into cookie goodie bags for teachers & I decided to send a little food porn their way in the form of molasses cookies.

Molasses Ginger Cookies, The Perfect Version

Cream together:

• 3/4 cup butter
• 1/2 c sugar
• 1/2 packed brown sugar

When fluffy, add & blend well:

• 1/4 cup molasses
• 1 egg
• 1 tsp vanilla

Dry ingredients, mix together with wire whisk:

• 2 cups flour, sifted
• 2 tsp baking soda
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt

Mix wet & dry ingredients together until the dough is uniform. Form cookies into balls - I used the small Pampered Chef scoop - & roll in a mixture of brown/white sugar (50/50). Bake at 375F, for 8-10 minutes, or until puffed up & the tops begin to crack. Cool on a wire rack.

BBLady -- I think I just might be making these for your Cookie Exchange. I'm throwing down the gauntlet. Game on!

Oh, and ÜberHausFrau, you aren't the only one who take pictures of cookies on cute little plates. Vielen Dank for the recipe.

~HausFrau