September 24th, 2008 . by Jennifer
Disney Princess 6-cup canister with One Touch seal. With Snow White, Belle, Aurora (Sleeping Beauty) and Cinderella. $12


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September 17th, 2008 . by Jennifer
It’s the popular Chip ‘n Dip set, but in RED instead of blue! $25


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September 10th, 2008 . by Jennifer
Really fun looking tumbler, inspired by Jackson Pollack’s art. I believe this is available in the Tupperware product lines in Asia. At least, that’s my guess from the package inserts that came with it! $8

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September 4th, 2008 . by Jennifer
I made these this morning. Just now. In fact, they are still warm. Well, except for the 3 I’ve already eaten. Yum. I found this recipe in the new Holiday 2008 Tupperware Catalog, p 29.
Carrot Cake Cupcakes
Makes 12
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp. Simple Indulgence™ Cinnamon-Vanilla
1 cup sugar
¾ cup oil
2 large eggs
¼ cup buttermilk (this I had to substitute due to my son’s dairy allergy)
1.5 cups grated carrot
Garnish: 1 tub prepared cream cheese frosting (we skipped this because of the dairy allergy)
Preheat oven to 350°F/175°C. In a Mix-N-Stor® Plus Pitcher, whisk flour, baking powder, baking soda, salt, sugar, and Simple Indulgence™ Cinnamon-Vanilla. Measure oil, eggs, and buttermilk in a Quick Shake® Container; replace seal and shake well to mix. Add to flour mixture and blend in carrots with Saucy Silicone Spatula until well combined.
Divide batter among muffin cups, filling two-thirds full. Bake until golden brown or until a toothpick inserted into center of cupcake comes out clean, 20-25 minutes. Transfer cupcakes to a wire rack to cool completely before frosting with prepared cream cheese frosting. Sprinkle additional Simple Indulgence™ Cinnamon-Vanilla over frosted cupcakes. Store in refrigerator.*
*this assumes that there will be leftovers to store, which is not a good assumption!
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September 3rd, 2008 . by Jennifer
Very pretty bowls! 2-cup capacity. $8 each or $15 for the set of two.

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