Do you Believe in Magic?

We have the ultimate Cupcake Recipe for you! Magical Unicorn Cupcakes! If you love sweets, nerds candy, and unicorns you will be in heaven. This recipe from Jenny at Dapperhouse was dedicated to her daughter and her love for unicorns. Thank you for sharing this with us so we could make our own. The That’s My Pan!® Office went crazy over these!

Cupcake 2


Cupcake Ingredients:

  • 1/2 C butter (room temp)
  • 2 eggs whites
  • 2 eggs
  • 2 C flour
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 C buttermilk
  • 1 1/2 C sugar
  • 1 tsp vanilla
  • food color colors: pink, purple, blue, and yellow ( 2-4 drops of each)
  • Nerds candies
  • magic (not optional)


Cupcake Directions:

1.  Preheat oven to 350 degrees.
2.  Line the cupcake tins with paper liners.
3. Sift flour, baking powder, baking soda, salt.
4. Cream butter and sugar in a large bowl with electric mixer.
5. Add vanilla extract.
6. Slowly add egg whites, one at a time, beating after each addition.
7. Slowly add eggs, beating after adding.
8. Alternate the flour mixture and buttermilk to the butter and sugar mixture, beating on low speed after each addition.

TIP: This is a good time to add some magic.

9. Divide the batter into four smaller bowls.
10.Bowl #1…add several drops of pink food coloring.  Stir well to blend color.
11. Bowl #2… add several drops  of purple food coloring. Stir well to blend the color.
12. Bowl#3… add several drops of blue food coloring. Stir well to blend the color.
13. Bowl #4… add several drops of yellow food coloring. Stir well to blend the color.
14. In the paper lined cupcake tins, spoon the pink batter into the bottom of each of the paper cupcake tins.
15. Then add a large spoonful of the purple on top of the pink, then add the  blue batter on top of the purple, and last add the yellow as your last colored batter.                                              Only fill until 2/3 rds full.
16. Bake at 350 degree for 20-25 minutes or until an inserted toothpick comes out clean.
17. Cool for 10-15 minutes.
18. Remove from the cupcake tin and completely cool on a wire rack.
19. After completely cool, using a cupcake scooper, make a hole in the center of each cupcake.
20. Pour in the Nerds in the hole in the center of each cupcake.

TIP: This is a good time to add a little more magic.

Cupcake 1

Frosting Recipe:

  • 1 C unsalted butter, soft
  • 4 + C of powdered sugar
  • 4 TBSP heavy whipping cream
  • Food coloring: pink, purple, blue, and yellow
  • magic

Frosting Directions:

1. Cream butter until it is light.
2. Add the powdered sugar and continue to beat until the frosting becomes creamy.
3. If not creaming add the heavy whipping cream.
4. Test to see if the frosting can form and hold a stiff peak.
5. If not add 1/2 C of powdered sugar.
6. Test again. Add some Magic.

7. Continue to add 1/2 C more of powdered sugar until it can.
8. Once the frosting can make and hold a stiff peak, divide the frosting into four bowls.
9. Add the pink food coloring (2-4 drops), stir to blend colors.
10. Add the purple food coloring (2-4 drops), stir to blend colors.
11. Add the blue food coloring ( 2-4 drops), stir to blend colors.
12. Add the yellow food coloring (2-4 drops), stir to blend colors.
13. Spoon the pink frosting into a pastry bag with a frosting tip.
14. Using the back of the spoon, mash the pink frosting onto the pastry bag.
15. Turn the bag, 1/4 way.
16. Using the back of the spoon, mash the purple frosting into the pastry bag.
17. Turn the bag 1/4 way.
18. Using the back of the spoon, mash the blue frosting onto the pastry bag.
19. Turn the bag 1/4 way.
20. Using the back of the spoon, mash the yellow frosting onto the pastry bag.
21. Twist the open end of the pastry bag to push the frosting to the tip.
22. Test out the frosting on a napkin.
23. Frost the cupcakes in tall, magical swirls.

24. Sprinkle with magic.  Add candy sprinkles too if desired.


The Perfect Side!

These Cheese Stuffed Pull-Apart Biscuits will make the perfect side for Thanksgiving Dinner! They are fun, super easy, and give a list boost on your traditional biscuits for any meal. The entire pan was gone in no time! Our Personalized 9″ Pie Pan worked perfect for this recipe. Enjoy!
Cheese Stuffed Pull-Apart Biscuits

Cheese Stuffed Pull-Apart Biscuits

1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 can (7.5 oz) Pillsbury™ refrigerated buttermilk biscuits
10 cubes (3/4 inch) Cheddar, Monterey Jack or mozzarella cheese
3 tablespoons butter or margarine, melted
1/2 cup pizza sauce, heated, if desired

  • 1 Heat oven to 375°F. Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.
  • 2 Separate dough into 10 biscuits; flatten each to a 2-inch round. Place 1 cheese cube in center of each biscuit round. Bring dough up around cheese cube; press edge to seal and shape into a ball. Roll in butter, then in Parmesan cheese mixture. Place 1/4 inch apart in pan.
  • 3 Bake 15 to 20 minutes or until golden brown. Cool slightly; serve warm with pizza sauce.

Another Taco Post

So it seems that we have been doing a lot of taco recipes lately! Taco recipes are so versatile, easy, and can be made unique though. This Taco Pie recipe also shows off what you can do in our adorable personalized pie tins. You can truly make any pie! This recipe can be made with your favorite taco toppings, chips, and more! Easy week night recipe to feed the whole family. Also great for leftovers. Enjoy!

Taco Pie Recipe is our Personalized Pie Tins!

Taco Pie Recipe is our Personalized Pie Tins!


  • 1 package of taco seasoning mix
  • 1 pound of lean ground beef
  • 1/2 cup of water
  • 1 (8 ounce) package refrigerated crescent rolls
  • 2 cups crushed tortilla chips
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese



  1. In a large fry pan, brown the ground chuck. Drain off the oil. Stir in seasoning mix, water, and olives. Simmer for 5 minutes.
  2. Separate crescent dough into 8 triangles. Place triangles in an ungreased 10-inch pie pan, pressing to form a crust. Sprinkle 1 cup corn chips over the bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture, and cover with cheese. Sprinkle remaining corn chips over the top.
  3. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until crust is golden brown.

Taco Bake

Recipe Tuesday = Taco Tuesday this week! This Taco Bake is the perfect dinner recipe that allows you to incorporate all of your favorite taco toppings and completely customize it to your liking. Try it out tonight!

Taco Bake

Taco Bake

  • 1 lb. hamburger
  • 1 oz pkg. taco seasoning
  • 3 Tablespoons water
  • 8 oz. sour cream
  • 1 pkg. crescent rolls (8)
  • 1 8 oz. can tomato sauce
  • 1 14.5 oz. can diced tomatoes (optional)
  • 1 c. shredded cheese
  • 3 cups Dorito chips
  • Garnish: Pico de gallo, guacamole and sour cream (optional)


  1. Cook hamburger in medium skillet over medium heat until cooked through, drain.
  2. Add taco seasoning, tomato sauce, water, and diced tomatoes and simmer for 5 minutes.
  3. In a Glass 9 x 13 inch pan press out crescent rolls and flatten to form a crust.
  4. Layer hamburger mixture, sour cream and then cheese.
  5. Crush Doritos and put them on top.
  6. Bake at 350 for 30 min.
  7. Garnish and serve warm.

Toasty Dogs

Need an easy, delicious recipe for tonight? Toasty Dogs are the way to go and it is 100% kid approved! These toasty dogs go perfect with any side. We love them with some Mac & Cheese. Make them your own by choosing your cheese and crescent roll flavor too. Make this meal exactly how you would like!

So here is what you’ll need:

  • 8 hot dogs
  • 8 half slices of any cheese you would like
  • 1 roll of crescent rolls (choose any flavor your would like – we used garlic bread sticks here)


What you need!

What you need!

Start by slicing the hot dogs about half way through. Then place the half slices of cheese into the slits you made in the hot dogs.


Next, roll the hot dogs and cheese up in the crescent rolls evenly. Then place them in a 9×13″ Baking Dish. We use our Personalized 9×13″ Glass Baking Dish and it works perfectly! Mac & Cheese makes the perfect side with these toasty dogs.

Ready to Bake!

Ready to Bake!

Next, you are ready to place them in the oven! Set the oven at 350 degrees F for about 15 minutes OR until the crescent rolls are golden brown.

Toasty Dogs Recipe

Toasty Dogs Recipe

Dinner is Served! Enjoy!


Mozzarella Stuffed Meatballs Recipe

Prepare for your mouth to water! This recipe was absolutely AMAZING! If you have any leftovers, the recipe is just as good reheated (if you have any left – ha). Let us know if you try it out. Great recipe for fall & winter.

Get your own Personalized Glass Baking Dish here!

Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs


Directions & Ingredients:

Cut low moisture mozzarella cheese into 3/4 inch cubes cubes. Store in refrigerator while preparing the meat.

In a large mixing bowl combine:
1 pound ground beef
1 pound hot Italian sausage
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in your 9×13″ Glass Baking Dish and cover in tomato sauce (about 1.5-2 jars). Cover the dish with tinfoil.

Cook at 400F for an hour. Enjoy!


Bacon Wrapped Cream Cheese Stuffed Chicken

Yes! The name says it all! A tender chicken breast stuffed with cream cheese and chives wrapped tightly in crispy bacon. Is your mouth watering yet? The combination between the cream cheese and bacon, enhanced by the chives brings endless flavor to your taste buds. This recipe is a must for an chicken connoisseur & it looks great in our Personalized 9×13″ Glass Baking Dish.

Bacon Wrapped Cream Cheese Stuffed Chicken Recipe

Bacon Wrapped Cream Cheese Stuffed Chicken Recipe


  • 2 lb chicken breasts boneless and skinless
  • 8 oz cream cheese softened
  • 1 tbsp chives chopped
  • 12 slices bacon (3 pieces per chicken breast)
  • About 12 toothpicks


  1. Preheat oven to 375 degrees F.
  2. In a large frying pan over medium heat, cook bacon until it begins to curl and turn red – you want it to be partially cooked but still flimsy. Place bacon on a paper towl while preparing other ingredients.
  3. In a small bowl, mix together cream cheese and chives. Set aside.
  4. Place chicken breasts in a plastic bag. Using a meat mallet, flatten chicken breasts until they’re about 1/4 inch thick.
  5. Spoon a portion of the cream cheese mix and spread it in the center of the chicken breast, keeping at least a 1/2 inch gap from the edges clear.
  6. Starting with the smallest end, roll up the chicken breast. With the seam side of the chicken facing up, wrap pieces of bacon around it so that the ends of the bacon are tucked beneath the chicken. Wrapping this way should secure the bacon and keep the chicken wrapped. If needed, use toothpicks to help keep the chicken wrap together.
  7. Place chicken in a baking dish of your choice (I used a 9×13 I had handy) and bake for 30 minutes. Turn oven to broil for 5 minutes to crisp the bacon. If desired, sprinkle more fresh chopped chives on top. Serve immediately.

You are going to LOVE this recipe!


Chocolate Peanut Butter Mini Pies

These Mini Pies taste just as good as they look & sound! You should make these Mini Chocolate Peanut Butter Pies as soon as possible because they are every chocolate, peanut butter lovers dream. Definitely, one of our new favorite desserts!



Graham Cracker Toffee Crust

  • 5 whole graham crackers
  • 3 tablespoons melted unsalted butter
  • 1 tablespoons brown sugar
  • 2 tablespoons toffee bits

Peanut Butter Pie Filling

  • 1 cup heavy cream
  • 6 ounces cream cheese, room temperature
  • 1 cup smooth peanut butter
  • 1 cup confectioners’ sugar
  • 1/2 cup toffee bits
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Chocolate Ganache

  • 4 ounces quality semisweet chocolate, chopped (1/2 cup)
  • 1/2 cup heavy cream


  • 1/4 cup chopped salted peanuts
  • 1 1/2 tablespoons smooth peanut butter
  • mini chocolate chips

Chocolate Peanut Butter Mini Pies 4


Preheat oven to 350F. Line a 12 count muffin tin with muffin/cupcake liners.

Add Graham Cracker Crust ingredients to food processor and blend to a fine crumble. Divide Crust mixture between the 12 liners (about a heaping tablespoon each) and press into the bottom of the liners. Bake for 5-7 minutes or until lightly golden. Set aside.

Add heavy cream to a large mixing bowl and beat with handheld electric mixer on high until firm peaks form. Set aside.

To a separate mixing bowl (or remove heavy cream), using the same beaters, beat peanut butter and cream cheese until smooth. Add the confectioners’ sugar, toffee bits, vanilla, cinnamon and salt and beat until smooth (it will be thick). Gently fold the whipped heavy cream into the peanut butter-cream cheese mixture with a spatula until completely blended.

Spoon Peanut Butter Pie Filling into muffin tins (they will fill to the top). Freeze for at least one hour.

Meanwhile, prepare Chocolate Ganache by adding chocolate and heavy cream to a medium microwave-safe bow. Microwave for one minute stir, then microwave at 30-second intervals, stirring in between, until the chocolate is melted. Stir chocolate and heavy cream until smooth. Let cool to barely warm, stirring occasionally (it will thicken as it cools.). Spoon the Chocolate Ganache over the peanut butter cups and spread with the back of the spoon (its okay if some spreads over the edges).

To garnish, melt peanut butter and drizzle over mini pies (I add my peanut butter to a ziploc bag and snip the corner), sprinkle with salted peanuts and mini chocolate chips. Freeze for at least 4 hours up to 7 days.

When ready to serve, serve immediately as the mini pies soften quickly.


Brownie in a Mug!

This week’s recipe is ooey gooey & full of chocolate! Not to mention it only takes about 2 minutes to make! This Brownie in a Mug recipe is perfect for a single serving without having to make the entire pan of brownies. With just a few ingredients, a microwave, and a heat proof mug – you will have the best and quickest dessert you can get!

Our Brownie in a Mug recipe is also featured in our new My Pan Party™ Logo Mug. My Pan Party™ is a home party addition to our business that will be launching by the end of the month! For more information on becoming a Consultant, please visit

Brownie in a My Pan Party™ Mug

Brownie in a My Pan Party™ Mug


1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water
2 Tbsp chopped dark chocolate, chopped pecans, or your favorite chocolate (optional)


In a heatproof mug, stir together the dry ingredients until no lumps remain. Next, stir in the oil and milk until you have a thick paste. Finally, stir in the chopped chocolate if you’re using them.

Microwave on high for about a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm and enjoy!


Game Day Giveaway!

Now that fall has officially begun, we thought it was perfect timing for a giveaway. One lucky winner will win our 9×13″ Game Day Artist Series Lid & Traditional Pan! Our Game Day Design is brand new and can now be ordered through or retail and fundraising websites. This Game Day design is perfect for fall football season! Just follow the steps below to be entered to win! Good Luck!

Game Day Artist Series Design

Game Day Artist Series Design

Click here for the Facebook Link & follow the 3 easy steps!

Easy as 1. 2. 3. to enter!
1. ‘Like’ this photo
2. ‘Share’ this photo
3. ‘Comment’ & ‘Tag’ someone who would like to be entered for a chance to win, too!

If you complete all of the above you will be entered for a chance to WIN! Our winner will be announced Friday, September 18th! So hurry & enter now!