(A Portmanteau of Math + English)
web + log = blog
jazz + exercise = jazzercise
spoon+fork = spork
plastic + leather = pleather
splash + spatter = splatter
chuckle + snort = chortle
what’s + up = ‘Sup
tan man + gobs of slicked hair gel = metrosexual
what-the-heck-I’m-addicted-to-baked-goods + cupcakes=whackcakes
What’s your favorite blended word?
hi + yum = hyum
Rainbow Sherbert Smoothie Cupcakes
Celebrate the return of warm weather by beating up a batch of these clever smoothie cupcakes with flavored merigue topping. Using three flavors of kool-aid to rev up the color and flavor of each batter, you then layer the flavors together and bake, creating a cup full of tangy refreshing cake. A topping of whipped, kool-aid kissed merigue lends a frothy sort of texture when spooned onto an anxious tongue. Smmmmmack-a-licious!
Mix each of the following ingredients in three separate bowls:
2 oz. cream cheese
1/2 c. sugar
1/2 tsp. french vanilla flavoring
1/2 c. flour
1/2 t. baking powder
Dash of Salt
1/2 T. Olive oil
2 T. water
1/4 tsp. of strawberry, orange or lemon-lime kool-aid powder
Drop one heaping spoonful of mixed batter into each of the nine 9 oz.-paper party cups, creating three layers of color. Place cups on a cookie sheet and bake at 350 degrees for 22-25 minutes, or until a toothpick inserted into the center of cups comes out clean. Allow to cool completely.
Frosty Lip-Smacking Meringue
3 egg whites, at room temperature
1/4 c. sugar
remaining kool-aid powder
Place egg whites in a small bowl. With an electric mixer, beat until nearly stiff. Slowly add sugar and one of the remaining Kool-aid flavors (Go easy on the strawberry! That flavor packet is Schwartzenegger STRONG!) then, continue to beat until stiff peaks form. Repeat in two other bowls for each of the other two flavors. Spoon meringue on top of cooled cupcakes. Return cups to cookie sheet.
In an oven heated to BROIL, place cupcakes on the rack one-above-center and broil until meringue is stiffened and lightly browned, about 4-6 minutes. Remove and cool. Serve immediately or place in fridge to keep for several hours.
O U B-U-T..U R A Q-T!
Welcome to all my newest blog followers
(and to my long-faithful ones)!
I’m honored and delighted to have you visiting.
I was trying to get around to personally visiting
each of your blogs this week
but my adorable inlaws are in town,
so our schedule is rather wacky.
THANK YOU for being patient with my
slow-as-molasses gratitude this week.
I really do ADORE you all!
Hugs to the lot of you WonderFull’s,