One of my favorite summer vegetables are zucchini. Every week I buy green and yellow zucchini, slice them up and throw them on the grill. As much as I love zucchini, I wanted to find new ways to jazz up the summer squash so I turned to my trusted advisor, Fine Cooking. I found a recipe for a Zucchini Tart with Lemon Thyme and Goat Cheese which looked delicious but it wasn’t perfect for me for two reasons: (1) I didn’t want to make dough; and (2) I don’t like goat cheese. So I followed the basic outline of the recipe but made two changes: (1) I used store-bought puff pastry; and (2) I substituted Boursin cheese for goat cheese. The outcome was delicious! This tart is perfect for dinner (with a salad) or cut up into small pieces for a cocktail party. I can’t wait to make this again!

Ingredients

[1 sheet of puff pastry, defrosted]
1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
Freshly ground black pepper
1 Tbs. extra-virgin olive oil
[8 oz. Boursin cheese (I used garlic & herb flavor)]

[Unfold the puff pastry and roll out a little bit.]

In a colander, toss the zucchini with 2 tsp. salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.

Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.

That’s it. So simple, but it looks and tastes very impressive. Buon Appetito!

One of my favorite dishes from L’Osteria del Forno, an Italian restaurant in San Francisco, is a tuna and cannellini bean salad. It’s light, refreshing and a perfect way to start a meal – especially in the summer. I tried to recreate it at home based on what I thought was in the dish. I was very happy with the results so I thought I’d share it. At the l’osteria this dish is an appetizer. You can enjoy this on some warm crostini or even crackers. I loved this salad and I’ll be making it again – this week in fact! Here’s the recipe for you to enjoy…

Ingredients
1 can of Tuna (I used tuna in water but you can use whatever tuna you like)
1 can of Cannellini Beans, drained and rinsed
Juice of 2 lemons
Splash of extra virgin olive oil
salt & pepper
Red onion, few slices finely chopped
Basil and Parsely, a handful chopped
Optional – a dash of red pepper flakes and/or a splash of balsamic

Combine all of the ingredients – it’s seriously that easy!

Buon Appetito!

Linguine with clam sauce is a pretty basic Italian recipe and I’ve been making my mom’s for years. Somewhere along the line someone in my family thought it was easier and just as tasty to use canned clams so that’s how I learned to make it. Don’t get me wrong, it was delicious but looking at the canned clams just grossed me out. I loved seeing linguine with fresh clams and I was on a mission to make it. The only problem was that I was freaked out about cooking with fresh clams because I knew people could get sick from eating shellfish. After seeing Anne Burrell prepare the dish on TV and go over how to clean clams I was confident it was something I could handle.

Since I’m a huge fan of Fine Cooking because I’ve never made one of their recipes that I didn’t like, I went with a linguine recipe from The Best of Fine Cooking – Real Italian issue.  It was surprisingly simple and the best linguine with clam sauce that I have ever had (sorry Mom!).  This recipe is definitely a keeper, and since linguine with clams is one of my husband’s favorite dishes, I think I’ll be making this again soon.

Linguine with Clams and Lemon-Garlic Oil

Ingredients

1 lemon [I like it lemony so I added 1 more lemon]
3/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
3/4 lb. dried linguine
1/4 tsp. crushed red chile flakes
2 lb. small clams (I like littlenecks), rinsed and scrubbed to remove grit
1/3 cup dry white wine [I like wine too so I used about 1/2 cup of wine]
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped fresh flat-leaf parsley; more for garnish

Directions

Finish cooking the linguine until it’s just tender, about 10 minutes total. Drain and add to the clams. Raise the heat to high and cook for 1 to 2 minutes, tossing gently. Stir in the 1/2 cup parsley and a squeeze of lemon juice (about 1 Tbs.). Add more salt, pepper or lemon juice to taste. Serve immediatly, topped with a drizzle of the reserved lemon-garlic oil and more parsley.

Put a large pot of salted water on to boil.

Peel five 1-inch-wide strips of zest from the lemon with a peeler. Cut the lemon in half for juicing later.

Heat the oil in a large skillet over medium heat. Add the garlic and lemon strips and cook, shaking the pan occasionally, until the garlic starts to brown around the edges, about 3 minutes. Remove from the heat and use a fork to pick out and discard the lemon strips. Transfer a little more than 1/4 cup of the oil (without the garlic) to a small bowl.

Put the pasta in the water:

Raise the heat under the skillet to high and add the chile flakes and the clams. Cook the clams for 1 minute, shaking the pan. Pour in the wine and cook for 1 minute. Cover the pan and cook, shaking the pan occasionally, until all the clam shells open, 3 to 5 minutes.

Finish cooking the linguine until it’s just tender, about 10 minutes total. Drain and add to the clams. Raise the heat to high and cook for 1 to 2 minutes, tossing gently. Stir in the 1/2 cup parsley and a squeeze of lemon juice (about 1 Tbs.). Add more salt, pepper or lemon juice to taste. Serve immediately, topped with a drizzle of the reserved lemon-garlic oil and more parsley. [I skipped adding extra oil and just sprinkled some fresh parsley on top].

For tips on cleaning clams read TheKitchn.

Buon Appetito!

I love cooking but ever summer I would leave the grilling to my husband. Each year, my husband’s job becomes more demanding and I’ve started taking charge of the grill so we can eat before 9 pm. It’s exciting to cook on a new platform and I’ve been getting more experimental with the recipes I try. I’m also getting into meatless grilling as we’re trying to cut down on the amount of meat we eat. One night a few weeks ago, I made our entire dinner on the grill – shrimp, veggies, fruit and bread. It was delicious! Here are the recipes I used courtesy of The Best of Fine Cooking – Grilling 2012.

Thai Grilled Green Mango from The Best of Fine Cooking – Grilling 2012

Serves four as an appetizer

2 fresh Thai bird chiles or other small hot chiles, seeded and minced
1-1/2 Tbs. fish sauce
1-1/2 tsp. water [I added more water because the sauce was too fishy for my taste - I used 1-1/2 TBSP]
1 Tbs. very finely chopped lemongrass (peel away the outer layer and use only the bulbous part at the end)
1 Tbs. brown sugar
3 to 4 green (unripe) mangos
2 Tbs. coarsely chopped fresh cilantro
About 8 mint leaves and 10 basil leaves, each stacked, rolled into a cylinder, and cut into thin strips

In a small bowl. mix the chiles, fish sauce, water, lemongrass, and brown sugar. Pit each mango by holding it with the narrow side up and cutting through on each side of the large, flat, central pit to give you two big pitless pieces. With a sharp knife, peel these pieces and cut them into spears about 3 inches long and 1 inch thick. Peel the skin from the remaining pit section and cut the flesh near the pit into spears, if possible. (You can peel the mangos before slicing, but they become quite slippery.)

Pour the marinade over the mangos and toss to coat. Let marinate for at least 20 minutes but not more than 1 hour. Have ready a moderately hot fire. Grill the fruit to soften its texture, letting it brown slightly, about 2 minutes per side. When cooked, transfer it to a platter, pour any remaining marinade over the mangos, and sprinkle with the cilantro, mint, and basil. Serve warm as an appetizer with your favorite beer.

Shrimp Skewers with Pimentón Vinegarette from The Best of Fine Cooking – Grilling 2012

Serves 6

36 shrimp (21 to 25 per lb.; about 1-1/2 lb. total), peeled (tail segment left on) and deveined
Twelve 8-inch bamboo skewers, soaked in water

Pimentón Vinegarette
Yields about 1/2 cup

1 large clover garlic
Generous 1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil
1-1/2 Tbs. fresh lemon juice [I love lemon so I used a whole lemon]
1 Tbs. sherry vinegar [I prefer the taste of actual Sherry wine so I used that instead]
1 tsp. sweet (dulce) pimentón [pimentón is Spanish Paprika - I didn't have the sweet kind so I just used what I had in my pantry]
1/2 tsp. freshly ground black pepper

Make the Vinegarette:
Chop the garlic, sprinkle it with the salt, and mash it into a paste with the side of a chef’s knife (or use a mortar and pestle). In a medium bowl, mix the garlic paste, oil, lemon juice, vinegar, pimentón, and pepper. Store in the refrigerator for up to 2 days.

For the Shrimp:
Thread three shrimp onto each skewer. Lay the skewers in a large Pyrex baking dish (or other large nonreactive container) and pour the pimentón vinaigrette over the skewers, turning them to coat completely. Marinate for at least 30 minutes in the refrigerator.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the skewers (covered on a gas grill, uncovered on a charcoal grill), flipping once, until the shrimp are just cooked through, about 4 minutes total.

Grilled Vegetable Bruschetta – The Best of Fine Cooking – Grilling 2012

Serves 6

4 red bell peppers, cored, seeded and quartered [I used yellow instead of red to add more color]
1 head fennel, cut into 6 or 8 wedges
1 lb. small zucchini, halved lengthwise
6 roma or 3 larger tomatoes, cored
6 large scallions, trimmed to leave 3 inches green
1/2 cup olive oil, more as needed
Kosher salt and freshly ground black pepper
6 slices crusty Italian bread, 1 inch thick
1 medium bunch fresh basil, leaves washed, dried and sliced
1/2 cup freshly grated Parmigiano-Reggiano [I skipped the cheese because I'm watching my dairy intake]

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Toss the vegetables with the oil and season to taste with salt and pepper. Grill all the vegetables, turning occasionally, until tender and slightly charred. As the vegetables are done, transfer them to a cutting board, chop into chunks, and tip into a large bowl, including any juices.

Lightly brush the bread with more olive oil and grill for a few minutes on each side. Rub with the cut garlic cloves.

Add the basil to the bowl of chopped vegetables, squeeze in some lemon juice and drizzle with a few more tablespoons of olive oil and season to taste with salt and pepper. Toss again and serve with the grilled garlic bread and grated cheese on the side for sprinkling.

I had a lot of leftover grilled vegetables so another night that week I made a pasta primavera. I simply cooked some penne (you can use whatever pasta you like though a pasta with some shape rather than a spaghetti would work better) and prepared some garlic and oil in a separate pot. While the pasta was cooking I reheated the grilled vegetables. When the pasta was ready I drained it, added the garlic and oil and the veggies and combined it all. I topped it off with some Pecorino Romano and dinner was served!

Buon Appetito!

I love anything that smacks of Greek/Israeli/Lebanese/Palestinian food – the dishes are fresh and delicious full of healthy ingredients. If you are watching what you eat, with these dishes it’s easy to stay within your goals but not skimp on flavor. When I came across this Chopped Tomato & Cucumber Salad with Mint & Feta in Fine Cooking I knew that I would love it – and I did! Not only was it delicious but it was super easy to make – it’s one of those dishes I could see making once a week.

Serves ten to twelve.

2 pints ripe grape or cherry tomatoes, halved lengthwise [I used tomatoes on the vine]
1/2 cup lightly chopped fresh mint
1 Tbs. chopped fresh thyme
2 tsp. kosher salt
1 tsp. freshly ground black pepper; more as needed
1/2 lb. feta cheese, coarsely crumbled (2 cups)
1 lemon, zest finely grated (1 Tbs.) and juiced (1/4 cup)
1 English (seedless) cucumber, cut into 1/2-inch dice (4 cups) [I used Persian cucumbers]
4 scallions (both white and green parts), trimmed and thinly sliced (1/2 cup)
2 cups pitted Kalamata or Gaeta olives, halved
1/3 cup extra-virgin olive oil

In a medium bowl, toss the tomatoes with 1/4 cup of the mint, 1/2 Tbs. of the thyme, the salt, and 1/2 tsp. of the pepper. In another medium bowl, toss the feta with the lemon zest, the remaining 1/2 tsp. pepper, 1/4 cup mint, and 1/2 Tbs. thyme. Let both sit for at least 15 minutes and up to 1 hour at room temperature.

In a large bowl, toss the cucumber, scallions, and olives with the tomatoes and feta. Combine up to 1 hour ahead; let sit at room temperature. Just before serving, add the olive oil and half of the lemon juice and toss well. Season with pepper and more lemon juice if needed, and serve.

Buon Appetito!

I’m trying to make more and more meatless dinner meals lately. I’m not going complete vegetarian believe me, I love my burgers and fried chicken. But, in order to keep calories down (at least Monday – Friday) we eat lots of fish and vegetarian dishes. When skipping meat, it’s always important to make sure you’re getting your protein and one of my favorite sources of protein is eggs.

I was flipping through my new Summer Eats issue of Fine Cooking and came across a recipe for a Feta & Dill Galett with Lemony Spinach Salad. This recipe piqued my interest for several reasons. First, I had never had a savory galette – the ones I’ve had always involved fruit (my favorite is cherry!). Second, the recipe included some of my favorite ingredients – eggs, puff pastry and lemon. But it was that very combination of egg and lemon zest that I found to be a little weird. I would never have imagined putting those two flavors together. I am so happy I tried this because that flavor pairing was AMAZING.

My husband and I loved this recipe and I will definitely be making it again and again (and for Father’s Day breakfast). We had it for dinner one night and then had the left overs for breakfast on Saturday. It re-heats well in a toaster oven. It’s the kind of meal you can have for breakfast, lunch or dinner and be completely satisfied. The best way to eat this is to have a bit of the Lemony Spinach Salad with every bite of your galette. You’ll definitely want seconds of this!

2 large eggs
1/3 cup crème fraîche or heavy cream
2 Tbs. chopped fresh dill, plus 1/2 cup loosely packed dill sprigs for the salad (optional)
1 tsp. lightly packed, finely grated lemon zest
1/2 tsp. kosher salt; more for the salad
Freshly ground black pepper
1 sheet frozen puff pastry, thawed
1 cup crumbled feta (about 4 oz.); I like Valbreso and Mt. Vikos brands
4 small handfuls baby spinach (about 3 oz.), washed and dried, large stems removed
3 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice; more to taste

Position a rack in the center of the oven and heat the oven to 450°F. In a medium bowl, whisk the eggs, crème fraîche or cream, chopped dill, lemon zest, salt, and about 10 grinds of pepper.

On a lightly floured surface, gently roll out the puff pastry until it measures about 11 by 13 inches. Line a rimmed baking sheet with parchment or a silicone baking mat. Lay the pastry on the baking sheet, wet the edges with water, and fold over a 3/4-inch border, mitering the corners for neatness. Distribute the feta evenly within the border, and then carefully pour the egg mixture over the cheese, taking care that it doesn’t slosh onto the border. Carefully transfer the baking sheet to the oven and bake until the pastry is puffed and brown on the border and the underside, and the filling is golden brown, 18 to 20 min.

Slide the galette off the pan and onto a rack to cool until still warm but not hot. Move the galette to a cutting board and cut into four rectangles, so that each piece gets some border. Put the four pieces on plates.

In a large bowl, toss the spinach and dill sprigs (if using) with the olive oil and lemon juice until evenly coated. Sprinkle with salt, pepper, and more lemon juice to taste. Arrange a handful of salad on each piece of galette and serve immediately.

Make Ahead Tips
Thaw puff pastry in the refrigerator overnight or all day while you’re at work. Or thaw at room temperature for at least 45 minutes (less if your kitchen is quite warm).

So easy and so quick! Buon Appetito!

One of my favorite things about summer is the bountiful produce – corn, zucchini, tomatoes – all of my favorites are brimming at my local farmer’s market. When I came across this recipe for Summer Corn Soup in my Summer Eats issue of Fine Cooking, I had to make it. I love grilled corn and grilled corn salads, but I’m always looking for new ways to use ingredients I love. This recipe was easy, but it was a bit involved with a few steps but all very manageable. I’m definitely going to keep this on my summer rotation. I hope you enjoy it as much as we did!

5 to 6 large ears sweet corn, shucked, silks removed [I used 3 and had 3-1/2 to 4 cups]
Kosher salt
3 Tbs. olive oil or unsalted butter, or a combination
1 large onion, diced
4 cloves garlic, roughly chopped
1/2 cup diced celery
1 medium red potato (6 oz.), peeled and cut into 1-inch cubes
3 to 4 sprigs fresh marjoram, leaves stripped and chopped (1 Tbs. loosely packed leaves)
Freshly ground black pepper
Pinch cayenne
1/4 cup sour cream, for garnish
1/2 cup finely diced fresh tomatoes, for garnish
1/4 cup thinly sliced fresh basil, for garnish

Cut the kernels off the ears of corn by starting to cut halfway down the ear and slicing to the bottom, rotating the ear as you go; don’t try to cut too close to the base of the kernels. Turn the ear over and repeat to remove all the kernels. You’ll need 3-1/2 to 4 cups of kernels for the soup.

Stand one cob on end in a pie plate or other shallow dish and use the back edge of the knife to scrape the cobs and extract as much “milk” and solids as you can. Set this raw corn purée aside.

Break the cobs in half and put them in a heavy 4-quart pot. Add 6 cups water and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low, cover, and simmer for 30 min. Discard the cobs. Pour the liquid into a bowl and set aside.

Set the pot back over medium-high heat and add the oil or butter (or both). When it’s hot, add the onion and sauté until translucent, about 3 min. Add the garlic and cook for 1 min. Reduce the heat to medium, add the celery, sprinkle with salt, and stir. Cover the pot and cook, stirring occasionally, until the vegetables start to soften, 5 to 6 min.; don’t let them color. (If they start to brown before softening, reduce the heat.) Add the potatoes, marjoram, black pepper (about 6 turns of the grinder), and cayenne and stir to distribute the seasonings. Add the corn stock. Bring to a boil over medium-high heat, cover, lower the heat to medium low, and simmer until the vegetables are tender enough to purée, 20 to 30 min. Add most of the corn kernels, reserving about 1 cup. Simmer gently for another 10 min.

Purée the soup in batches in a blender (be careful to fill the blender no more than one-third full and hold a towel over the lid while you turn it on). Put the puréed soup back in the pot. Taste for seasoning and add more salt or pepper if necessary. Add the reserved corn kernels and corn “milk,” and simmer just long enough to take the raw edge off the corn, about 5 min. Serve hot, warm, or at room temperature, garnished with a small dollop of sour cream and the tomatoes and basil.

You can really get creative on the garnish and use anything that you think pairs well with corn. I’m not a fan of sour cream so I garnished with tomatoes and basil as suggested and added some red bell pepper and avocado. Delicious!

Buon Appetito!

I’m back for the last installment on how to make the Minnie Mouse-inspired treats I served up at the Tiny Dancer’s second birthday party.  I went over how to make the Minnie Mouse cupcakes and Polka Dot Candy-Covered Pretzels in previous posts so today we tackle the Minnie Mouse-inspired cookies.

Now, there are a few different ways you can tackle this.  If you are planning in advance, I would just spend the $5 and buy the official Disney cookie cutter from the Disney Store. Since it’s a trademarked product, I was unable to find any others on the market.  The idea to make cookies was a bit last minute so I didn’t have enough time to buy the cookie cutter so instead I did it myself.

Since this was a new endeavor for me I tried three different ways to shape the cookies: ears attached to the head, ears attached on the head, and ears attached under the head.  I thought that the ears attached to the head was the most like the original Minnie head but it was also the most difficult.

Here’s what you’ll need:
Cookie Dough (I used store bought Sugar Cookie Dough but feel free to make your own)
Red Heart Candies
Mickey Mouse Cookie Cutter or 2 Cookie Cutters – 1 small and large circles (the small one should be about 1/2 the diameter of the large one)

I have found that whenever I use shaped cookie-cutters the cookies tend to ooze and not keep their shape very well so I like to take the cookies out of the oven a minute or two early and cut them so they have a nice shape with clean lines.

Here’s how to do it:
1. Spoon cookie dough onto a cookie sheet (I like to line mine with parchment paper) – cookie dough should be about 2-3 inches in diameter.

2. Bake according to instructions – take out the cookies a minute or two before they are done.

3. Carefully use your cookie cutters to shape the cookies. (Remember, the trays and the cookie dough are hot. I like to slide my parchment paper onto a cutting board and set the tray aside to cool.) Using the round cookie cutters, cut out 2 small circles for every large circle you cut out. (If you are using the Mickey Mouse cookie cutter then your job is simple and skip to step 6).

4. If you are using method one with the ears attached to the head you need to work quickly while the dough is still soft and press the small circles into the large circle to form the Mickey head. If using this method, it’s best to work in small batches because once out of the oven, the cookie dough hardens relatively quickly.

5. If you are using method two or three with the ears attached under or on the head (big circle) then just cut out the circles (big and small) and let them cool. Then using icing or melted candy or chocolate, attach the small circles to the big circle (either under or on the big circle) using the icing or melted candy/chocolate as glue.

6. To turn these Mickey Cookies into Minnie Cookies we need to add a bow. Using two heart candies,with the points of the hearts facing toward the center, use the icing or melted candy/chocolate as glue to affix the hearts to the cookies.

That’s it!  This is a fun activity you can do with the kids too.

When I was a kid, my mom was very crafty. She and her hot glue gun could do no wrong. And she didn’t stop there. She would paint ceramic decorations for every holiday and make candy & chocolate pops for our birthdays and holidays. There wasn’t anything she couldn’t make. So with these giant shoes to fill, I had to come up with something fun for my daughter’s Minnie Mouse-themed birthday party. And, I remembered my mom and her candy pops.

I tried to find Minnie Mouse candy molds but since it’s a copyrighted character it was impossible to find but I didn’t give up. While I was at the craft store I found a candy pretzel mold on clearance for less than $1 that was a bunch of round smiley faces. Trying to make do with what I had, I figured I could make polka-dot covered pretzel sticks and not paint faces on the circles.

While I was at the craft store I also bought the Wilton Candy Melts. The candy melts are very similar to the texture of chocolate but as a chocolate person, I have to say that I don’t love the flavor. It tastes very much like white chocolate which I hate but if you want to decorate in color then real chocolate won’t work unfortunately. That said, most people don’t have a deep-rooted hatred for white chocolate (which I don’t even think should be called chocolate) so you can feel safe knowing that it will be a crowd pleaser.

On to the pretzels, here’s what you’ll need:
-Pretzel Rods (be gentle with the bag you don’t want to use the broken ones though they make for good snacking while you’re making the candy pretzels)
-Candy Melts or Chocolate
-Pretzel Mold
-Small Glass Bowls (1 for each color you’re using)
-Small Spoons – I used espresso spoons (1 for each color you’re using)
-Frying pan filled half-way with water

How to make the candy pretzels:
1. Bring the water in the frying pan to a boil. When the water boils take it off the heat.
2. Put the candy melts in the small bowls and put the bowls in the hot water in the frying pan.
3. Stir the candy melts until they are completely melted.
4. Fill your mold according to the particular instructions (instructions may vary by design – if you’re layering colors you’ll have to do one color, set the candy and repeat).
5. After you’ve filled the candy in the mold, place the pretzel in the mold.
6. Set the candy in the refrigerator on a flat surface for 10-15 minutes.
7. Remove the pretzels from mold – if the candy is set it will come out easily.
8. Store in a cool, dry place and enjoy!

For more ideas on candy pops or candy covered pretzels visit the Wilton website.

To celebrate the Tiny Dancer’s second birthday, I made Minnie Mouse-inspired cupcakes.  I love cooking but I’m definitely more of a savory cook than a baker so when it comes to baking – especially for others – I go with what I know works.  And for me, that’s Duncan Hines.  But please feel free to use your own cake and icing recipe – if you can whip that up from scratch and have it taste yummy then you are my idol.

I wanted to jazz up the cupcakes so I decided to get crafty.  I found a template online for cupcake wrapper – you can download it by visiting the post here.  Here are the steps to make the Minnie Mouse-inspired cupcakes:

Supplies:
Black Oak Tag Paper
Pencil
Scissor
Ribbon
Hot glue gun & glue sticks

Instructions:
1. Print the template.

2. Trace the template on the oak tag with pencil – to be safe trace the outlines on the back side of the paper.

3.  Cut out the wrappers by cutting alone the pencil outlines.

4.  Cut your ribbon to the size you need to make the bows and tie all of your bows.

5.  Heat up your glue gun.  Measure a wrapper around a cupcake and make a note of where to glue the wrapper closed.  Glue the ends of all of your wrappers.  Then glue the bows on the front cupcake wrapper (the back is the glued edge of the wrapper).

6.  Set the wrappers aside and let the glue dry.  Put the cupcakes in the wrappers after you have put the icing on them.

That’s it! I just added a candy heart to the top of the cupcake and you’re done