iLove

I LOVE Family Fun magazine's crafts and ideas... so fun! We made a few of these iLove Valentine's for ♥-day! You just need conversation hearts (in boxes), Reese's mini-size peanut butter cups, paper, string, foil, glue/tape, scissors and their cut-out template... easy, fun and sweet!

Hey, Jelly Man!

Our fabulous buddy, Gavino turned 6 last Monday, and today we're celebrating with him and his family. His cake-request this year? Jelly Fish. And, so...

I started out by looking at ideas online, then showed three cakes to Madeline and asked what she though we should do. She wanted to combine two styles into what we have here (which was my idea too, although she didn't know that). And, of course, we added our own flair as well, with all the decor ideas. The kids had a blast helping decorate... (all that candy, fruit leather and licorice)

And, in the end, Madeline said that it needed "bubbles from the jelly fish swimming," so voila!

The cake is 9x13-inch vanilla bean, frosted with tinted vanilla buttercream. The "Mama" jelly is a slice of cream-filled chocolate roll (from the QFC bakery), and the baby jellies' bells are each an end-slice of a Twinkie! The white tentacles are vanilla-sugar-sprinkled pie dough strips, and the other tentacles are Nerds ropes, fruit leather, slices of red licorice (Madeline's idea), and frosting. I hit all the jellies with a little Wilton tinted spray (purple) at the end.

Wordless Wednesday: After-school Snack

*inspired by the folks @ Family Fun

Really? Cookies, again?

Yes, because they are fantastic, and with Aunt Peggy's jam, they are heaven.  Recipe is from Deb at Smitten Kitchen, right here. You're welcome!

Bûche de Noël - 2011

Key-lime filled, tinted-whipped-cream frosted jelly-roll Bûche de Noël this year for 2011. I decorated it solo, since the kids were busy playing games with Grammy, Ukki and Papa.

It really is the very best recipe for a jelly roll, is from Daisy Martinez, and rolls nicely from either the short or long end (I used the long end for the Yule Log). I also trim the sides before rolling, which makes everything nice and neat.

Here We Go!

Happy Birthday, Scooter!

Four years ago, right about now, I was waking up and realizing that the 14th would be the day that Scoot would be joining us in the world. So, it seems appropriate that I'm still up getting things ready for his party day... and, that it's a very stormy night — in honor of the little stormbringer.

He wanted a "helicopter-drawing cake," and so here it is, in frozen buttercream transfer. He chose the many colors, and (with the help of his Papa) wants "pineapple cake with pineapple filling." The baking, etc. will have to be done later this morning, or in the afternoon... we'll see. Luckily, he and big sis will be a school for a few hours later today.

Happy Birthday, litttle E! You are my very favorite little fellow in the whole, wide world!

Santa in Ski Goggles & Nutcracker Mice

Baked all weekend, and am just ready for some R&R now. Will post recipes (including one for the perfect Madeline cookies) when I have time (which might not be this week, judging from the calendar).
Italian Cucidatti (filled fig-orange-cocoa) cookies, Rugelach, Chocolate Cherry cookies, Play Dough cookie cutouts, Light Chai Shortbread Slices, Nutcracker Mice and Santa, Coconut Macaroons, Snickers-filled Peanut Butter cookies, Play Dough shaped-trees cookies, Madeline cookies, and Oatmeal Coconut cookies. That's all for now.

Hooray for Snow Cream!!

Last year we never got the chance to make this, so today we got busy on making a batch right after lunch!

Vanilla Snow Cream

Freshly scooped snow from the backyard...

Snow Cream

1. Scoop up a big bowl of clean snow from your backyard, and bring it inside.
2. Take a cup of cream, half-and-half or whole milk, a couple Tbs. of sugar, 1 tsp (or so) of real vanilla (and 1/2 tsp of real peppermint extract if you have it). Mix it all up until the sugar dissolves.
3. Scoop snow into dessert bowls and pour "cream" on top!
4. Enjoy!! Delish! (Can also top with whipped cream and sprinkles or crushed candy canes for an over-the-top snow cream sundae!)
5. **I'm also tempted to try eggnog snow cream... doesn't that sound fabulous?!

A new look for an "old" tradition...

I didn't have the supplies on hand to make our regular rafter of turkeys, so I improvised. I mixed up a white cake mix, and added about 2 teaspoons of ground cardamom and 1 teaspoon of vanilla, and baked them in brown cupcake liners. Then, I whipped up a batch of buttercream, reserved some white and added cocoa powder to the rest (and some extra-fine ground cardamom).
Then, I dug around in the cupboards. I had some Anna's ginger cookies — perfect for the tails, and these great "ghost shaped" Halloween Jet Puff marshmallows (orange, white and brown in the bag), so I used two brown ghosts for the turkeys wings and cut an orange triangle of marshmallow for the beak. The wattle was a dried cranberry, and I piped white on for the eyes, and green star sprinkles (sideways) for the pupils of the eyes. They were a hit with the kiddos and the grandparents! And, delicious too!!

Cupcake Love!

Birthdays are coming up, and while I'll still be making Joel a cake (with lots of help from the kiddos), I decided to try some of Amanda's cupcakes. She's started up Sweet Charley B's Cupcakery in Olympia and is taking orders while trying to get a storefront opened. And, her husband works in Redmond, so was able to meet me for a convenient delivery.

We stopped at Jen's today for an early birthday celebration too, and I split the two dozen I bought so that she'd have a box. The Cherry Limeade's were delicious and as sweet as a super-tall Sonic Cherry Limeade. The frosting complements the cake perfectly. The kids adored these cute cakes and I thought the lime cake-base was spot-on—not too sweet, with an excellent flavor and texture.

The other dozen was Caramel Apple, and have a perfect vanilla cake-base filled with homemade apple-pie filling (Yum!) and topped with exquisite caramel frosting, then drizzled with caramel sauce. They were absolutely fabulous, and while I can never do as much frosting as is popular now on cupcakes... this frosting is hard to pass up.
Cupcake Flavors (and they're open to suggestions too)

• Apple Pie
• Candy Cane
• Candy Corn (Yellow Cake with Honey Buttercream)
• Caramel Apple
• Carrot Cake w/ Cream Cheese Frosting
• Cherry Limeade
• Chocolate on Chocolate
• Chocolate on Vanilla
• Chocolate Chip Cookie Dough
• Chocolate Malt
• Chocolate w/ Peanut Butter Frosting
• Coconut
• Fauxtess Chocolate Cupcakes (like everyone's classic childhood favorite)
  
• Fudge Brownie
• Hot Fudge Sundae
• Lemon Blueberry
• Maple Bar (Butter Cake with Maple Frosting)
• Mint Chocolate Chip
• Mocha Chip
• Pecan Pie with brown sugar butter cream
• Orangsicle
• Oreo Oreo’s
• PB & J
• Pumpkin Spice w/ Cream Cheese Frosting
• Raspberry Cream
• Red Velvet w/ Cream Cheese Frosting
• Root Beer Float
• Samoa (like the Girl Scout cookie... yellow cake, carmel frosting, toasted coconut and chocolate ganache)
• S’Mores
• Vanilla on Chocolate
• Vanilla on Vanilla

All other frostings are made with a rich butter cream base to start.

**Note** Amanda is very allergic to strawberries. If you need a strawberry recipe please let them know in advance so they can find an alternate baker.

Call @ (360) 888-0416 or email zachandamanda@comcast.net to get some!

A Very Merry Year: November

So, instead of going crazy with holiday baking last year, I decided that it would be much more fun to spread the joy out over the year and gift someone each month with something lovely from my kitchen.

And, this month, I just happened upon a new recipe that involved wrapping peanut butter cookie dough around a chunk of frozen Snickers candy and baking until golden-brown. I immediately knew who I must make these cookies for—John. He loves peanut butter as much as I do, and loves candy as much as Joel, so these cookies are absolutely perfect for him.

Oh, and he loves cookies too; and we all love him. It even says so in the birthday card that Madeline made for John (complete with rainbow, sunshine, tent, and people). He's a great friend, a fellow cook, hunting partner, fabulous (and very organized) traveling companion (who drives very well on the wrong side of the road -and car- through crazy round-abouts in the UK and Ireland), my best friend's husband... oh, and Madeline and Erik adore him. So, what better for a gift than these over-the-top cookies...

Happy Birthday, John!

Snickers Peanut Butter Cookies 
(adapted from here)
Makes about 4 dozen cookies

Mini-size Snickers bars or large Snickers bar cut into bit-sized pieces 
2 sticks butter, room temperature
1 c. sugar
1 c. brown sugar
1 c. creamy peanut butter
2 eggs
4 tsp. vanilla
3 c. flour, sifted
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Either unwrap the mini Snickers, or unwrap and cut up larger Snickers. Freeze until the cookie dough is ready.

Preheat oven to 350-degrees F, and line a cookie sheet with parchment (or lightly spray with baking spray w/flour and wipe sheet with paper towel). Cream the butter and sugars in Kitchenaid until light and fluffy, then add peanut butter and combine, next add egg and vanilla, mix until well combined. Add the dry ingredients and blend to finish dough.

Scoop dough out of bowl with a large soup spoon, and flatten the dough in your hand. Place one frozen Snickers pieces in the center and wrap evenly, sealing around candy. Do about 6-9 cookies at a time. As many as nine will fit on a cookie sheet at a time as they do spread a bit. Keep additional candy in the freezer when you're not shaping cookies to go on a pan to pop in the oven. Bake for about 12-13 minutes. Cool on wire rack, and beware. These are delicious!!

Slow Food

I recently needed to have dinner cooking while I was at the school volunteering in the late afternoon, and so I cooked up this keeper in the crock pot. It was originally from Allrecipes.com, but I've altered it so heavily, that it is now my own creation. And, there are no photos, because we scarfed it all down before evidence of the dish could be created.

Enjoy!!

Arroz Con Polo Limón

3 pounds skinless, boneless chicken breast halves or thighs
2/3 c. lime juice
4 c. chicken broth
2-3 cloves garlic, minced
1 tsp. cumin
1/2 tsp. black pepper
1/4 tsp. sea salt
4 Tbs. butter, melted
4 c. uncooked instant brown rice (= one box of Minute Rice - brown)

Put the chicken in the slow cooker; pour in the lime juice and chicken broth, add the garlic, cumin, pepper, and butter. Cover, and cook until the chicken is tender. Stir in the rice during the last 20 minutes of cooking time.

Cooks on Low 8-10 hours, on High 4-6 hours, or on High 2 hours if you pre-cook chicken in the microwave on 1/2 power for about 15 minutes, before adding to the slow cooker.

Serve with cubed avocado, diced onions, salsa, green chile sauce or sour cream on the side, fresh fruit, tortillas and a simple salad.

A Very Merry Year: October

So, instead of going crazy with holiday baking last year, I decided that it would be much more fun to spread the joy out over the year and gift someone each month with something lovely from my kitchen.

This month has been very busy with PTA, Girl Scouts, and other volunteering in both M and E's schools, which is why the October cookies are just being baked today. And, appropriately, the recipients of this month's cookies are both Madeline and Erik's classes for their Harvest and Halloween parties, respectively.I found the idea for the skeletons in Family Fun magazine, originally "Gingerbread Skeletons," but I went with a cut-out chocolate cookie recipe off Smitten Kitchen for the cookie instead. The second cookie recipe is a classic favorite of ours: Playdough Cookies, which I chose for their great taste and their sturdiness. Multi-colored leaves for M's class, and plain pumpkins for E's (with orange icing). Preschoolers will be frosting the pumpkins, so delicate sugar cookies are not the order of the day!Happy Halloween!!

Peloton Cupcakes

Happy Birthday to Solomon!! This birthday dinner was the perfect opportunity to try out two healthier treats, side-by-side (literally) as Solomon's bike-race cupcakes.

First were Chocolate Beet Cupcakes as the road/race track. Yes, you read that right. Beet. And, yes, I really do love Solomon, he's one of the sweetest 4-year-olds I know (see, he needs no extra sugar!) These cupcakes have no white sugar in them, and they are delicious. I didn't trust the not-very-brown, and quite pink-ish batter of the original recipe, so I added one heaping Tablespoon of Scharffenberger unsweetened cocoa in with the flour in this recipe, and they were very chocolaty and delicious. I left the maple out of the cream cheese frosting too, going with vanilla instead, and these were great. The recipe is right here on Simple Bites.
I frosted lightly with the cream cheese frosting, sprinkled with black sprinkles (leaving a white "bike lane" stripe down the side), and topped with a racer (from The Cupcake Social on Etsy). They have the best supplies, and good prices. The liners are from TCS too. Love 'em!

Anyway, the second cupcake was the Chocolate Date Cupcake, which was the shoulder or dirt in this race, they they were amazing. They have no frosting, and they don't need it. They're sweet and chocolaty enough, and topped with chocolate chips and sugar (and nuts, it you want - we didn't), which forms a fabulous, bumpy topping of their own. Yum!

I of course, did not advertise the fact that the treats were filled with veggies and such, and all the kids gobbled up their cupcakes. Even Erik. My nearly-4-year-old. Haha Erik, you ate beets tonight. I'm totally going to sneak more veggies into your cupcakes now. Works like a charm.

The best part is that Solomon loved his cake! Happy Birthday, Somblin!! We love you!
Chocolate Date Cupcakes
(adapted from Allrecipes.com)

1 1/4 c. boiling water
1 (8 ounce) package chopped dates
2 c. flour
1 Tbs. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
3/4 c. butter (that's 1 and 1/2 sticks)
3/4 c. sugar (or 3/4 c. raw cane sugar)
2 eggs

Topping
1 c. semisweet chocolate chips
1/2 c. white sugar (or raw cane sugar)
1/2 c. chopped walnuts (optional - I did not use these)

Preheat oven to 350 degrees F. Pour the boiling water over the chopped dates in a Pyrex measuring cup. Set aside. Sift together the dry ingredients.

In a stand mixer, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the dry stuff. Add in the dates with all the soaking liquid, and stir until combined. Scoop batter into approximately 21 prepared paper-lined muffin cups.

In an another bowl, combine the chocolate chips and remaining 1/2 cup sugar (and nuts, if you wish). Sprinkle mixture over top of each cupcake and bake for 21 minutes, or until a toothpick inserted in the center comes out clean.