I am kind of a frugal gal. I cut coupons and try to save money where I can. Not so much so we can 'save' money. More so I can squeeze the occasional pedicure out of our budget. I also like to buy clothes and stuff.
There are not many things in this world I think are under priced. Only two things pop in my head as being not only worth the money, but incredibly under priced.
An epidural is the first thing. Wow. I totally don't care how much they cost. What ever the total bill came out to be I don't think they charge enough for those wonderful things. We are still getting the monthly bill for the epidural I had with Jelly Beane. I sort of smile to myself whenever I get that bill out of the mail. Totally worth every penny and more. There is a special place in heaven for the inventor of the epidural.
The second thing and last thing in this world that is under priced is Biscoff Spread. Have you tried this stuff? Holy Moses! I ordered some from Amazon and was a little miffed at how much I was having to pay for two jars of the mystery spread I had read about in Blog land. As soon as I opened the box, I knew I would not be disappointed. It is mostly made up of Biscoff cookies. I ordered it for String Beane. He has a peanut and milk allergy. Biscoff Spread doesn't have either in it. It looks like peanut butter so I thought he would like it.
Home run! This stuff is incredible. Order you some and remember that how much ever you have to pay, you will be willing to pay more when you taste it.
I love making desserts in jars. So I wanted to make something tasty to show off this wonderful Biscoff Buttercream.
Start by making a Spice cake from a mix. I used Duncan Hines Spice Cake and mixed it just as the box said. I poured it in to some 4 oz jars that I had prayed with cooking spray. Fill them to just a little over half way.
While they are cooling it is time to make
1/2 cup Biscoff Spread
1 stick (1/2 cup) of softened butter. I used Flieshman's unsalted margarine so my dairy allergic son could eat this.
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Beat all of the above with a mixer until fluffy. Try not to eat all of it before you frost your little jar cakes.
When the cupcakes have cooled, run a knife alone the side of the jar and slide the cakes out of the jar.
Cut the cakes in half horizontally. Put one half back in the jar. Pipe some of the Biscoff Buttercream on top.
Put the other half of the spice cake on top of the Biscoff Buttercream. Pipe on some more Biscoff Buttercream. I sprinkled a little ground cloves on top just for some decoration.
I am linking up at Metamorphasis Monday and
these Awesome Parties.