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Gingerbread Cream Cheese Cupcakes
November 24, 2013

Isn’t it fun making things with your mom — or other family member you love? Check out this recipe for Gingerbread Cream Cheese Cupcakes from The Mother Daughter Cookbook that’s just right for adding some holiday magic!


8 oz. cream cheese, room temperature
1/3 cup sugar
1 egg
1 teaspoon of vanilla
pinch of salt

Note: If actual baking time is short, filling can be made in advance and refrigerated.


1 cup sugar
1 cup vegetable oil
1 cup molasses
1 cup boiling water
2 1/2 cup flour
1 tablespoon ground ginger
1/2 teaspoon cinnamon
2 teaspoons baking powder
2 eggs
12 paper cupcake cups

powdered sugar

Makes 12 cupcakes

Mother (M.)

Step One
Preheat oven to 325 degrees

Step Two
To start cupcakes, combine sugar, oil, molasses, and boiling water in large mixing bowl.

Step Three
Get dry ingredients from D.

Use a wire whisk to mix dry into wet ingredients until smooth.

Step Four

Crack eggs into a separate bowl, beat them and then add them to the batter. Incorporate well.

Pour batter into a pitcher. Give pitcher of batter to D.

Step Five

Get batter filled cups from D., then scoop on tablespoon of cream cheese filling onto the top of each cupcake before baking.

Bake cupcakes in preheated oven for 30 minutes.

Remove from oven and place on cooling rack.

Daughter (D.)

Step One

Start filling by mixing together cream cheese and sugar with wooden spoon or electric mixer. Mix well.

Add egg, vanilla and salt, combining until smooth.

Step Two

Measure flour, ginger, cinnamon, and baking soda into a bowl and mix together. Give to M.

Step Three

Line cupcake tins with paper cupcake cups.

Step Four

Get pitcher of batter from M. Pour batter into cupcake cups, filling each 3/4 full. Give to M.

Step Five

When cupcakes have cooled, sprinkle them with powdered sugar.

mdcookbook_26-27Excerpted from The Mother Daughter Cookbook: Recipes to Nourish Relationships by Lynette Rohrer Shirk © 2011, used with permission of the publisher, Zest Books. Learn more at http://zestbooks.net/the-mother-daughter-cookbook/

Now tell us: Do you and a member of your family ever cook up something special?

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DIY Halloween Treat

You will need: 

  • 1 (6 ounce) package raspberry gelatin powder or 1 (6 ounce) package grape flavor gelatin
  • 3 (1/4 ounce) envelopes unflavored gelatin
  • 3 cups boiling water
  • 100 flexible plastic straws
  • 1 tall slender 4 cup container (same height as extended straws)
  • 3/4 cup whipping cream
  • 12 -15 drops green food coloring

You will grab a parent and:

  1. In a bowl, combine gelatins.
  2. Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes.
  3. While the gelatins cool, gently pull straws to extend to full length; place in tall container.
  4. Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws.
  5. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
  6. Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets.
  7. Cover and chill until ready to use, at least 1 hour or up to 2 days.
  8. Worms will hold at room temperature up to 2 hours.

(Special thanks to Food.com for photo, recipe and directions!)

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Make Sweet Corn Quesadillas Tonight


Here’s what you’ll need:

  • 8 small (or fajita-style) tortillas
  • 2 teaspoons olive oil
  • 1 1/2 cups (6 ounces) grated Monterey Jack
  • 1/2 small red onion, thinly sliced 
  • 2 cups corn kernels, fresh or frozen and thawed
  • 2 jalapenos, with seeds removed and finely chopped
  • 1/2 cup fresh cilantro leaves
  • Sour cream and salsa

Here’s what you’ll do:

  1. Heat oven or toaster oven to 400° F.
  2. Brush one side of each tortilla with the oil. Turn the tortillas over and top with the Monterey Jack, onion, corn, jalapenos, and cilantro. Sandwich with the remaining tortillas, oiled-side up.
  3. Working in batches, if necessary, transfer the quesadillas to a foil-lined toaster-oven tray. Bake, turning once, until the cheese melts, 6 to 8 minutes total. Serve with the sour cream and salsa.Thanks, RealSimple.com, for this yummy recipe!

Photo Credit: Krista

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Chocolate Apple Snacks

These apple slices are fast and easy to make! You could have some right now ;)

You will need:

  • 1/2 cup small semisweet chocolate pieces
  • 1/3 cup fave granola
  • 1 large tart apple, cored and cut into bite sized wedges (between 8 & 16 pieces)

You will:

  1. Wash and cut apple into slices, keeping the peel on. (you may need an adult to supervise, be careful!)
  2. Melt semisweet chocolate in the microwave, stirring every 15 seconds.
  3. Put granola in a bowl.
  4. Dip cut side of apple into the chocolate and then into the granola. Cool briefly and serve on a platter!



(Photo Credit:  Plant Based on a Budget & Inspiration: Food.com)

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Make a Meal

You will need these ingredients: 

  • olive oil as needed
  • 4 green onions
  • 12 cherry tomoatoes
  • 2 sprigs of fresh basil
  • (4) 6 ounce fish fillets of flounder, sole or red snapper
  • 1/4 cup of sliced black olives (skip if you don’t like black olives!)
  • salt
  • ground pepper
  • lemon wedges for serving

You will need these supplies: 

  • (4) rectangles of parchment paper, cut to 20 by 15 inches each
  • cutting board
  • sharp knoife
  • small serrated knife
  • baking sheet
  • oven mitts
  • scissors


You will:

First -

  • Be sure an adult is nearby to help
  • Position an oven rack in the center of the oven. Preheat the oven to 375 degrees.
  • Place the parchment paper rectangles on a work surface. Using your fingers, lightly rub 1 side of each rectangle with olive oil.

Then -

  • Slice the green onions (Using the sharp knife, cut off the root ends and several inches of the green tops.) Slice the white parts and tender green parts in half lengthwise.
  • Using the serrated knife, cut the cherry tomatoes in half.
  • Strip the basil leaves off the stems. (You should have 8-12 leaves)

 Now -

  • Lay a piece of parchment paper in front of you
  • Crisscross 2 pieces of green onion on the parchment
  • Lay a piece of fish on top
  • Place two or three basil leaves on the fish
  • Add six cherry tomato halves, cut sides down and a few olive slices (if you like olives)

Finishing touch for each paper packet -

  • Seal the packet by pulling up the long edges of the parchment rectangle and make a tight fold at the top, creasing the parchment with your thumbnails
  • Fold down several times, as if you were folding down the top of a paper bag
  • Twist the ends of the paper several times to make a tight seal. The finished packet will look like a piece of wrapped candy!
  • Fold the ends so that they stick upward. This way the fish juices won’t run out of the packets while they are cooking.

Baking the packets -

  • Put the fish packets onto the baking sheet. Slide the baking sheet into the oven.
  • Bake the packets for 15 minutes.
  • Ask an adult to help you remove the baking sheet from the oven. Holding the packets by the ends (careful, the middles are hot!), place each packet on a plate.
  • Using the scissors, snip the ends of the packets on both sides.

Serve right away with lemon wedges for squeezing. Tell your guests to watch out for the hot steam when they use their forks and knives to pull open the packets!



(Photo Credit:  limevelyn) (Book and Recipe Credit: Williams-Sonoma Kids in the Kitchen: Fun Food by Stephanie Rosenbaum)


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