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Chocolate Almond Cake With Chocolate Cream Cheese Frosting

Monday, July 9th, 2012

It has become a birthday tradition in our family to let the birthday girl or boy select their own cake from my modest cookbook collection. When my son spied this Chocolate Almond Cake, he begged for me to make it for his special day. I will be honest and say that Chocolate Almond Cake would have been last on my list of culinary delights at the age of ten, so it surprised me a lot he would select it. Chocolate Almond Cake seemed a rather sophisticated birthday cake choice, but it made me happy to hear that this was the special cake that he wanted and proud of his smart little palate.

Chocolate and almond do make the perfect pairing and the flavors are laced not only through the entire richly moist cake, but it is also throughout the delicate chocolate cream cheese frosting that it is topped with. This cake was a huge hit at our party especially among the chocolate lovers in the group. The cake itself is rich, but the lighter chocolate frosting really pulls the cake together.

I decided to make two of these cakes so we had enough cake for all of our guests and ended up using three of the layers (shown here) for a fuller cake for our family. The last layer that I made was tucked into the freezer for my son & his friends who are coming this week for a birthday get together.

I prefer to make my cakes in a two day process and the best part about this cake is that the flavors seem to meld better if they are allowed a day to set.  I went ahead and wrapped the cooled cake layers in plastic wrap and then covered them in foil.  When the cake is frozen it is much easier to decorate and I have a lot less crumbs to have to work around.  That little tip came courtesy of a Michael’s cake decorating course I took and has served me well over the years of making and decorating special occasion cakes.

I am looking forward to sharing more about his birthday party in the upcoming weeks and hope these ideas will offer some party planning inspiration for your family!

Chocolate Almond Cake With Chocolate Cream Cheese Frosting
Recipe Type: Dessert
Author: The Cake Mix Doctor
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 16
Ingredients
  • 1 ounce unsweetened chocolate, coarsely chopped
  • 1/3 cup water
  • 1 package (18.25 ounces) devil’s food cake mix
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 teaspoon pure almond extract
  • 1 package (8 ounces) low-fat cream cheese, at room temperature
  • 1 stick of unsalted butter, at room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon pure almond extract (for your frosting)
  • 4 cups confectioners’ sugar, sifted
Instructions
  1. Preheat oven to 350 degrees and prepare two 9-inch cake round pans by generously greasing them with vegetable shortening and then dusting them with flour. Set your pans aside.
  2. Heat the chopped chocolate and water in a a saucepan over low heat until melted, stirring constantly. Set the pan aside to cool for ten minutes.
  3. Place the cake mix, buttermilk, oil, eggs, almond extract, and melted chocolate mixture in a large mixing bowl. Blend your cake mixture until thoroughly combined.
  4. Divide the batter between the two prepared pans, smoothing with a rubber spatula.
  5. Bake the cakes for 28-30 minutes.
  6. Remove the pans from the oven and place them on wire racks to cool for five minutes. Take cakes out of the pans and allow them to cool on the wire rack for thirty minutes.
  7. Place the cream cheese and butter in a mixing bowl. Blend well until combined.
  8. Add cocoa powder, almond extract, and confectioners’ sugar and blend until the frosting is fluffy.
  9. Frost your cake.
  10. Place the cake uncovered in the refrigerator until the frosting sets, approximately 20 minutes.
  11. Cover the cake with waxed paper and store in your refrigerator for up to one week.
  12. To freeze the cake, wrap it in aluminum foil, for up to six months.
  13. Thaw the cake overnight in the refrigerator before serving.


Looking for other fun cake choices? Here are a few of our favorites!

Darn Good Chocolate Cake

Blueberry Muffin Cake

Barbie Cake

Classic Orange Chiffon Cake

Red Velvet Cake with Cream Cheese Frosting

Cream Cheese Pound Cake with Warm Lemon Curd

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Posted in Celebrations, Desserts, Kid Eats | 7 Comments »

Homemade Butterbeer Lattes

Wednesday, June 20th, 2012

My son and I have been happily reading away at the Harry Potter books for a couple of years now. Although we have been reading the books, we have yet to dive into the movies and a recent dreary day seemed the perfect movie day excuse. To really round out the movie though, we wanted to try the infamous Butterbeer that Harry and his friends seem to enjoy so much in the books.

I had the kids help me in the kitchen to create these together. They loved helping with the scooping, measuring, and stirring. It only took a few minutes to create this easy and delicious afternoon treat.

The Butterbeer Lattes were absolutely out of this world and the kids said that they think they love this as much as our favorite homemade cocoa and chai tea recipe. These tasted a lot like butterscotch and a little bit like a cookie.

Want to create your own Butterbeer Latte. Snag the recipe over here!

Gain some summer inspiration on our Pinterest 100 days of summer (’12) edition where you can get another amazing round-up of 100 ideas to inspire your summer bucket list. 

This list has everything from making homemade butterbeer drinks for those Harry Potter enthusiasts, to making homemade shrinky dinks, to getting back to the basics with great dinner discussions with great family conversation starters.

There is something for everyone on here- boys and girls of all ages and craft levels. The best part is that they are ALL budget-friendly and will cost you very little in supplies.

If you are on Instagram, you can join in on the fun by taking pictures and sharing all of your summer adventures through there. Let’s use the hashtag #100summerdays. My username is momadvice and I am happy to have you follow our adventures and follow along with yours!  

By tagging your photos, it will make it easy to find each other in the group and share the projects we are tackling together. You can add the tags to your caption or you can add them as a comment later. In either scenario, the tag will pull it into our summer group.

Happy summer to each of you!

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Posted in Desserts, Drinks, Kid Eats | 5 Comments »

The World’s Greatest Homemade Bubbles Recipe

Monday, June 4th, 2012

Three years ago I decided to make our family a batch of homemade bubbles after discovering how easy it was to make these at home. Our homemade bubbles, literally, attracted the neighbors due to their sheer volume and and staying power that they had. Ever since that day, making the first batch of bubbles just screams, “IT’S SUMMER!” to me.

The trick to creating the world’s greatest bubbles is the addition of a little glycerin to every batch. You can find the glycerin over by the first aid supplies or you can ask the pharmacist if they have a bottle of it behind the counter. It is a small bottle of liquid that helps give your bubbles real staying power. After reading up on the science of it, I discovered that glycerin added to the soap solution slows evaporation so the soap film stays intact longer. I can’t argue with the science behind it and neither will you after you make these.

This year we put our bubbles in an iced tea container that I found over in the summer housewares, to help make pouring and filling our bubbles easier. The very first day, my daughter refilled it forty-five times then tipped the entire thing over and dumped all the bubbles out. You have been warned. Pouring bubbles out of a dispenser like this allows for unlimited refills and that spout happens to be irresistible.

We made pipe cleaner bubble wands together and spelled out our name and phrases with wooden beads I found in the craft department. Such a simple idea, but endless possibilities for shapes and designs.

Our school ends on Thursday and we can’t wait to start sharing our summer with you! We are looking forward to our carefree summer days and sharing those with you through the blog.

Have you joined in on our 100 days of summer fun? I am still adding daily to our 2012 board ideas, inspiration, and even ways to craft out that summer list as a family.

If you are on Instagram, you can join in on the fun by taking pictures and sharing all of your summer adventures through there. Let’s use the hashtag #100summerdays. Unfortunately, the hashtag that sounds like the event has been taken by Yelp so this is the best I could do!  My username is momadvice and I am happy to have you follow our adventures and follow along with yours!  

By tagging your photos, it will make it easy to find each other in the group and share the projects we are tackling together. You can add the tags to your caption or you can add them as a comment later. In either scenario, the tag will pull it into our summer group.

Looking forward to spending the summer with you, friends!

 

The World’s Greatest Homemade Bubbles Recipe
Recipe Type: Kid’s Craft
Prep time: 3 mins
Total time: 3 mins
Serves: 1 busy toddler
Make a batch of what we like to call, “the world’s greatest bubbles.” You be the judge!
Ingredients
  • 1 gallon water
  • 2/3 cup dishwashing soap
  • 2-3 tbsp. glycerin
Instructions
  1. Mix all of the ingredients in a container.
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Posted in DIY, Kid Eats, Kids Crafts | 15 Comments »

Easy Cake Batter Ice Cream

Monday, May 14th, 2012


Last summer I got an ice cream maker for $20 at our local ALDI store. I was excited to try making homemade ice cream, but wasn’t willing to make an investment into my dream Cuisinart Ice Cream Maker until I figured out if ice cream making was something we would actually enjoy doing together. I am happy to say our little $20 purchase paid for itself over and over again since we enjoyed several fun varieties of ice cream.

Last week we had a new reason to break out our ice cream maker. We finally turned in the manuscript for, “The Good Life for Less,” to my Editor. My day has felt so divided between all of my client’s projects, my children and all of their school projects/activities, the book, and the blog. We all agreed that a party would be in order for this momentous family occasion. It is bringing a small fraction of my day back to me.

This cake batter ice cream is, by far, my favorite recipe for ice cream. There is no cooking of ingredients required, I usually have all of the ingredients on hand in my refrigerator, and the cake mix can be your own favorite variety or a cake mix that you need to use up in your cupboard. It is so rich and creamy and tastes just like your favorite ice cream shop, without the hefty price tag!

Top this ice cream with a few of your favorite sprinkles and find a reason to celebrate something in your family. Perhaps, it is the beginning of summer, a great report card, or just celebrating how awesome and amazing your child is. Party hats are optional, but sprinkles are not!

Easy Cake Batter Ice Cream
Recipe Type: Dessert
Author: Amy Allen Clark
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 5
Choose any variety of cake mix or even a brownie mix to add to this deliciously rich ice cream. Top with your favorite toppings for a fun sundae party at home!
Ingredients
  • 1 cup skim milk, well chilled
  • 3/4 cup granulated sugar
  • 2 cups heavy cream, well chilled
  • 2 teaspoons pure vanilla extract
  • 2/3 cup cake mix (you can use any variety of cake mix or brownie mix)
Instructions
  1. Place freezer bowl of ice cream maker into the freezer. Chill the freezer bowl for a minimum of 24 hours.
  2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
  3. Stir in the heavy cream and vanilla.
  4. Whisk in cake mix, making sure there are no lumps.
  5. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes). Remove ice cream from freezer bowl and place into a separate freezer-safe container.
  6. Place freezer bowl and the ice cream into the freezer to further harden (at least three hours).
  7. Serve with your favorite sundae toppings.

 

 

Here are a few pictures of our Manuscript Done, Party for Four….

My hubby ran to the grocery store and picked up some party hats for us. My best friend contributed a bottle of bubbly grape juice for our little party. For our celebration dinner, I made my favorite Chicken Lo Mein, baked brown rice, steamed edamame, and this delicious ice cream. We finished our party, as all good parties should, with a little karaoke on our Craigslist-purchased Xbox. It was the perfect party with the perfect people!

You can always follow our family through Instagram! It is a fun little photo app for your iPhone or Droid. I am momadvice and would love to be friends with you on there!

 

Have you made homemade ice cream before? Have any recipes, techniques, or tools you use to make your family’s favorite summer treat?

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Posted in Announcements, Desserts, Kid Eats, My Work | 10 Comments »

Banana Crumb Muffins

Monday, April 2nd, 2012

I had a rainy day with nothing to do on the horizon. I put on a little Ella Fitzgerald on my laptop and headed into kitchen to spend the morning baking and thinking. I always do my best thinking in the kitchen, don’t you?  There is something about the mindless concentration of measuring, scooping, leveling, and mixing that appeals to me. With ripe bananas sitting on the counter, I knew these Banana Crumb Muffins would be the ideal treat for a sweet snack for my kids. Everyone has a favorite recipe for bananas and these Banana Crumb Muffins happen to be my favorite for putting those bananas to good use.

If you are looking for a bakery-worthy recipe, these muffins would be right at home in any bakery. The cinnamon and sugar streusel topping is really what makes these rather ordinary banana muffins stand out. The crunch from the topping with the moist cake makes these a winner in our family.


I love to double the crumb topping on these and keep this in my freezer. It is a fun addition to any of your favorite muffin recipes and makes the process of creating these just a little bit easier the second time around. When you want to use the crumb topping, just use a fork to break the topping up a bit and add as you normally would to your muffins.

Serve these delicious muffins with big glasses of ice cold milk for an easy and satisfying snack.

Banana Crumb Muffins
Recipe Type: Dessert
Author: AllRecipes.com
Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Serves: 10
A light & fluffy banana muffin with a delicious cinnamon and brown sugar struesel topping.
Ingredients
  • Banana Crumb Muffins
  • 1 1/2 cups all-purpose flour
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 3 bananas, mashed
  • 3/4 cups white sugar
  • 1 eggs, lightly beaten
  • 1/3 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/8 cup all-purpose flour
  • 1/2 t ground cinnamon
  • 1 T butter
Instructions
  1. Preheat oven to 375.
  2. Lightly grease ten muffin cups or line with muffin papers.
  3. In a large bowl, mix together flour, baking soda, baking powder, and salt.
  4. In another bowl, beat together bananas, sugar, egg and melted butter.
  5. Stir the banana mixture into the flour mixture just until moistened.
  6. Spoon batter into prepared muffin cups.
  7. In a small bowl, mix together brown sugar, flour, and cinnamon. Cut the butter until mixture resembles coarse cornmeal.
  8. Sprinkle topping over muffins.
  9. Bake in preheated oven for eighteen to twenty minutes, or until a toothpick inserted into center of muffins comes out clean.

 

Looking for other delicious muffin recipes? I love these Healthy Banana & Blueberry Muffins, these Apple Pie Muffins, and my Lemony Blueberry Muffins for some other fun muffin alternatives!

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Baked Snickerdoodle Doughnuts

Monday, March 19th, 2012

Baked donuts have become our family’s new way of celebrating all of the special occasions in our life and I couldn’t wait to share with you my snickerdoodle donut creation I made this week. These baked snickerdoodle donuts are a fun & frugal family treat that are easy to create with a simple nonstick donut pan ( we have two of these Norpro 6-count Nonstick Donut Pans) and pantry ingredients.

My husband celebrated his birthday this past weekend and I wanted to create something special for his birthday morning. Every year I try to find a snickerdoodle treat for him since it is his favorite cookie in the whole world. We have enjoyed everything from the cookies to snickerdoodle cupcakes to snickerdoodle biscotti in our house. It seems no matter what version of snickerdoodles we are creating, we love them no matter what. Who could resist that cinnamon flavor?

I will admit the first batch of these was a giant fail, although they photographed beautifully. I played with different leavening agents that yielded gummy and heavy donuts.  I ended up baking a second round later in the week using cake flour and it helped to yield a much lighter donut and more the consistency I was after. It is proof that sometimes it takes a couple of tries before you get it right when baking.

Each donut was dipped in butter and then dipped in a bowl filled with sugar and cinnamon. The coating adds that crunch and more cinnamon flavor that remind me so much of our favorite snickerdoodle cookie. We all agreed, that these donuts were heavenly and there was not a single one left once I perfected the batch.

Baked Snickerdoodle Donuts
Recipe Type: Dessert
Author: Amy Allen Clark
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Serves: 12
These baked cake donuts are full of cinnamon flavor with a crunchy cinnamon & sugar topping that you are sure to love!
Ingredients
  • 2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup milk
  • 2 eggs, lightly beaten
  • 2 Tbsp butter
  • 1 tsp vanilla extract
  • Cinnamon & Sugar Topping: 1/4 cup of butter, melted
  • 1/3 cup of sugar
  • 1 tsp cinnamon powder
Instructions
  1. Preheat your oven to 400 degrees.
  2. Whisk together the cake flour, sugar, cinnamon, baking powder and salt into a large bowl.
  3. Pour in the milk, eggs, butter and vanilla extract.
  4. Gently mix the ingredients together. Be careful not to over-mix the batter.
  5. Lightly grease a doughnut pan with non-stick cooking spray.
  6. Carefully spoon the batter into the doughnut pan, filling each one halfway (you should get twelve donuts total)
  7. Bake the doughnuts at 400 F for eight minutes. The donuts will remain light in color, but should spring back when pressed.
  8. Allow to cool for five minutes.
  9. Unmold each donut gently and lightly brush each with the 4 tablespoons of melted butter.
  10. Dunk in a bowl with the sugar and cinnamon mixed in.
  11. Shake off excess sugar and serve immediately.

 

Emily & Ethan presented their Dad with these fabulous donuts for his birthday treat. We all sang to him and Emily presented just one more gift for her dad…

Her front tooth.

It is too adorable for words.

Looking for really great baked donut recipes? I have you covered!

1. Baked Apple Pie Donuts

2. Baked Blueberry Donuts with a Lemon Glaze

3. Fluffy Cake Donuts with a Simple Glaze

4. Fluffy Baked Chocolate Donuts

5. Baked Pumpkin Donuts with Maple Syrup Frosting

6. Baked Glazed Gingerbread Donuts

What are your favorite ways to celebrate birthdays in your family? We would love to hear your family’s traditions for celebrating!

 

Submitted to Mouthwatering Mondays at A Southern Fairytale.

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Rainbow Cake in a Jar with Cloud Frosting

Monday, March 5th, 2012

If there is anything more fun than eating a rainbow in a jar than I don’t know what is. I have seen so many variations of this Rainbow Cake in a Jar floating around, but I was on a mission to make my own version of these to share with you all today for St. Patrick’s Day.

I was looking to create a version of this Rainbow Cake in a Jar combined with this Rainbow Cake in a Jar, but I wanted my jars to be small and I wanted a lighter frosting combination than a heavy and rich buttercream on top. The rainbow cakes that I had seen recipes for were traditionally in a quart or pint jar. While I am sure I could indulge in a quart of cake, these smaller versions are the perfect size for a fun treat to celebrate the holiday.

To begin, you will need to make your cake batter. The cake mix batter that you make from a box can be very runny and create muddy layer. Making your cake batter from scratch only takes a few more minutes, is made from ingredients you already have in your pantry, and will yield a thicker batter that is easier to smooth and create the stacking layers you are going for. No matter how you stack it, this batter will create individual colors for the perfect cake

Since this cake batter is thick, it can easily be scooped with an ice cream scoop. Two big scoops in each bowl of this batter and then add as much food coloring as you like for your rainbow layers. I love the Betty Crocker Neon food coloring, but if I am feeling fancy and professional, I love the Wilton food coloring for rich hues.

These 1/2 pint jars do have a more narrow opening than the wide mouthed jars, but I am not much of a perfectionist when it comes to cake. You will want to just make sure the interiors of your glass jars are sprayed lightly with cooking spray and then spoon in each layer of your rainbow colors (as perfectly or imperfectly as you like).

If you want the striping to be even, you can use a Ziploc bag and just cut the tip off of one corner and pipe each layer in to create perfect stripes. I prefer to be lazy and let the colors lie where they may. Either way should create beautiful rich rainbow colors. Be sure not to fill them higher than about halfway in your jar, otherwise your cupcakes will overflow.

Nestle your jars in a 9×13 baking dish with a rim on it. Pour 1/2 cup of water in the bottom of your baking dish to create a little water bath for your jars.  Wipe up any spills or drips on the edges of the jars before placing them in the oven.

Bake these at 375 degrees for 30-40 minutes.

Here are my rainbow cakes. They are definitely perfectly imperfect with the layers, but I still love them. How could a rainbow cake in a jar not brighten someone’s day?

I topped these sweet treats with my favorite 7 minute frosting. If you have never sampled the infamous 7 minute frosting, it is to die for! I am one of those weird people that prefers the whipped cream frosting over buttercream and I think that is why this recipe is such a favorite of mine. It is light and delicious and tastes like a little bit of marshmallow fluff on top of the cupcake.

The secret ingredient to this perfectly-perfect pantry recipe is just a  little bit of boiling water.  You stir the water into the egg whites, sugar, vanilla, and cream of tartar, then beat the mixture for seven minutes.  With just these few ingredients, something magical happens and you end up with an amazing amount of frosting… four cups to be exact!

The next time you have no ingredients on hand or simply don’t have the energy to make a big batch of frosting, keep this recipe in mind for the most deliciously light and and easy-as-pie frosting you can ever imagine!

This is the perfect “cloud” topper to this vanilla cake. With a few rainbow sprinkles for a finishing touch, you have the perfect snack to celebrate St. Patrick’s Day with your family!

Rainbow Cake in a Jar with Cloud Frosting
Author: Amy Clark
Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hour 5 mins
Serves: 8
Individual rainbow cakes are a festive way to celebrate St. Patrick’s Day. These cupcakes in 1/2 pint jars are topped with a light frosting for a surprisingly light and fun snack!
Ingredients
  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups flour
  • 1 1/4 cups milk
  • Betty Crocker Neon Food Coloring or Wilton Food Coloring (for bright rainbow colors)
  • 8-10 ½ Pint Jars
  • Cooking Spray
  • Sprinkles
  • Cloud Frosting: 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup boiling water
  • 1/4 teaspoon cream of tartar
  • 3 unbeaten egg whites
Instructions
  1. Preheat oven to 375 degrees.
  2. Take off the screw caps on the jars. Spray with nonstick cooking spray. Set aside.
  3. Put butter in mixer and beat at medium speed until somewhat smooth.
  4. Pour in sugar and beat well.
  5. Add 2 eggs.
  6. Mix well.
  7. Add: vanilla, baking powder, salt, flour, and milk.
  8. Beat until it is mixed.
  9. Divide your batter into six separate bowls (approximately two large ice cream scoops of batter into each bowl for even distribution).
  10. Tint your batter the colors of the rainbow- Red, Orange, Yellow, Green, Blue, & Violet.
  11. Using a small spoon, carefully spoon in each color of batter into layers or use a Ziploc bag and cut the tip off one corner of the bag to pipe each layer into the jars.
  12. Place jars in a 9×13″ baking pan (with rim) and fill with a 1/2 cup of water to create a water bath for your cake.
  13. Bake for 25-40 minutes or until your cake springs back and a skewer poked in the center comes out clean. (length of time will depend entirely on how tall you stacked your batter!)
  14. This should yield 8-10 rainbow jars.
  15. Allow to cool and begin preparing your Cloud Frosting.
  16. Cloud Frosting: Mix sugar, cream of tartar, vanilla and egg whites. Add boiling water. Beat on high until the mixture forms peaks, which should be just about seven minutes. Spoon cloud frosting on top of the cakes and finish with Rainbow Sprinkles.

Cake Recipe Adapted from Amy Sedaris’s Vanilla Cupcake Recipe
Inspired by: Off the (Meat) Hook
Submitted: Mouthwatering Mondays at A Southern Fairytale

 

 

 

All supplies for this month’s fun project can be purchased at your local Walmart store and this project is done in conjunction with the Walmart Moms program.

If you are making rainbows with your kids today, I highly recommend this fabulous tune for teaching them the colors of the rainbows. They Might Be Giants sing about a man named Roy G Biv that I happened to be singing in the kitchen while I made these cakes. You will never forget the order of the colors in the rainbow again!

I am a part of the Walmart Moms program, and Walmart has provided me with compensation for these posts. My participation is voluntary and opinions are always my own.

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“Save Your Green” Green Smoothie

Monday, February 13th, 2012

Everywhere I turn, I am seeing green smoothie recipes. Green smoothies have filled my blog reader and my Pinterest wall. My girlfriend first jumped on the green smoothie bandwagon and I shortly followed behind her. We would chat in the mornings, trying different fruits, different ratios, and then deciding the order that everything should go into the blender for the perfectly blended drink. Yes, our conversations tend to be quite fascinating only to us. That being said, I became hooked on green smoothies and I feel so much better about my day if I have had one of these in the morning.

That being said,  I did not want to spend our entire grocery budget on green smoothie ingredients or run from store to store to get ingredients that I couldn’t find at my usual store. Sure, I want to be healthy, but I also like to stay under my grocery budget. I decided to create my own version of this smoothie using ingredients I could find at ALDI Supermarket.

I always hate to list prices for items because they can become out-of-date by tomorrow, but I do want to share with you the rough cost of the items I found at the store.

Flat Leaf Spinach (9 ounces)- $1.69

Vanilla Soy Milk (half gallon)- $2.39

Mandarin Oranges (3 pounds)- $2.49

Fage Greek Yogurt (17.6 ounces)- $1.99

Bananas- $.45 per pound

Frozen Strawberries (2 pounds)- $3.49

It is hard to estimate the price per smoothie because items like the yogurt go quickly while other ingredients (like the fruit) can last for a couple of weeks for me. Regardless, I love that I can make one of these green smoothie creations on my budget and not have to shop for more obscure or expensive ingredients.

Why would anyone ever want to drink a green smoothie? It is packed full of fruits and vegetables that can be the perfect workout treat or a fun way to start your day. I worried that the smoothies would taste like spinach, but the spinach blends right into the fruits and I can’t taste it all once it has been blended well. As a busy mom trying to get my kids on the bus every morning, I don’t make eating breakfast a priority. Doesn’t coffee count as a healthy breakfast? This smoothie is helping me do better about putting good things in my body while we are getting ready for the day.

 

A few years ago, I decided to make the investment into a blender that would really last after burning up my blender every summer making the kids slushies and other frozen treats. My Krups blender is going on its third year with me and has been one of the wisest investments for smoothie creations in my kitchen. If you use your blender often, I encourage you to get one that has some power behind it especially when blending ice and frozen fruits like this smoothie.

After trying different variations of layering, I find the spinach pulls in the best when it rests in the middle. On the bottom I pour my soy milk, my Greek yogurt, my frozen strawberries, and my ice. Next I put in my layer of spinach. I add a banana and a segmented orange or clementine to the top. This seems to be the best technique for smooth spinach blending for me. You may want to experiment in your own blender and see what works best for you.

This smoothie makes a really giant smoothie for me and one small smoothie for my daughter for our breakfast in the morning. When my daughter brought home her, “sh” words from her kindergarten class, my husband handed it to me and proclaimed that I have officially brainwashed my children. She thinks her green smoothie is a “sh…ake.”

I love this child.

You will love this smoothie. I hope it transforms your morning as much as it has transformed mine!

“Save Your Green” Green Smoothie
Recipe Type: Drink
Author: Amy Allen Clark
Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Serves: 2
A green smoothie made from inexpensive ingredients to jump start your day!
Ingredients
  • 1 cup vanilla soy milk
  • 1/2 cup plain or vanilla Greek yogurt
  • 4 ice cubes
  • 5 frozen strawberries
  • 2 cups fresh spinach
  • 1/2 a banana
  • 1 orange or clementine, peeled and segmented
  • 1 tablespoon honey (optional, but can help add sweetness)
Instructions
  1. Place ingredients in your blender as listed.
  2. Pulse or use the ice crush feature on your blender to break down the ice and frozen fruit.
  3. Blend well.

Have you jumped on the green smoothie bandwagon? What are your tricks and ingredients for making your signature green smoothie?

Linking up to Mouthwatering Mondays on A Southern Fairytale

 

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Frozen Hot Chocolates

Tuesday, February 7th, 2012

 

Looking for a fun Valentine’s Day treat to share with your children? How does an icy frozen hot chocolate drink sound for a fun after school treat with your favorite kids?  My kids were so excited to try these frozen hot chocolates and we couldn’t wait to share the recipe with you.

This week I am over at the Kenmore Genius Blog sharing a delicious recipe for Frozen Hot Chocolates that you won’t want to miss! If you don’t happen to have the ingredients on hand, we all agreed that these Homemade Wendy’s Frosty Treats were just as yummy!

I am also sharing a few easy strategies for creating a Valentine’s Day dinner at home with your spouse when you can’t score a babysitter. Snag my recipe for Penne with a Spicy Vodka Cream Sauce and an easy dessert that you will really wow your hubby! I also have some wonderful other date night ideas on our site. Be sure to check out my Linguine with White Clam Sauce or how to have a Steakhouse Experience on a Poorhouse Budget for a few other ideas for fun celebration dinners.

We hope you have a wonderful Valentine’s Day however you choose to celebrate it!

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Posted in Celebrations, Desserts, Kid Eats | 3 Comments »

Homemade Peppermint Marshmallows

Tuesday, December 13th, 2011
Photographed by– Kristen at Dine & Dish

 
Homemade marshmallows have been on my cooking bucket list for three years now. Making peppermint flavored marshmallows sounded far more intimidating that the process actually was and after making my first batch with great success, I can’t wait to try a few other flavors in my kitchen.

This year I vowed I would not talk myself out of  marshmallow making. With my big girl set to celebrate her sixth birthday, I thought I would make these for cocoa fun for her birthday party. Once I bought all the supplies, there was no turning back.

I was so nervous that I didn’t take a single picture while I made them.

What if I messed the whole thing up?

What if my marshmallows reached 241 degrees and the whole batch failed?

I followed the God of Cooking (also known as Alton Brown) and did everything exactly as instructed. Surprisingly, my stand mixer did the brunt of the work while I tidied the kitchen. Who knew that marshmallow making was so darn easy?  The taste? Better than any marshmallow I have ever tasted.

Photographed by– Kristen at Dine & Dish

 
I did pretty pink swirls through the marshmallows and added my peppermint extract to the batch to add a fun pink peppermint touch to our marshmallows.

The hardest part was waiting the four hours before I could cut them. With cornstarch and powdered sugar mixed together in a bowl next to my board, I just used my pizza cutter (dusted with the sugar mixture) and cut my marshmallows in squares. Each one was lightly dusted with  more of the sugar mixture and I stored them in a plastic container. You know…for storing….or for eating.

And eating.

And eating.

And eating.

I confess, I think I have a new food addiction.

These are fabulous, easy, and delicious.  They would make a fantastic gift to give this holiday season with a little of my favorite cocoa mix or served up with a fancy little hot cocoa bar like I did for my daughter’s birthday party.

 

Homemade Peppermint Marshmallows
Recipe Type: Dessert
Author: Alton Brown
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Serves: 9 dozen
One of the easiest and most impressive gifts to give this holiday season.
Ingredients
  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 tsp kosher salt
  • 3/4 tsp peppermint extract
  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch
  • Nonstick spray
  • 4 drops red food coloring
Instructions
  1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the peppermint extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  4. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Drop red food coloring onto marshmallows and use a toothpick to swirl the food coloring into the marshmallows. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Source: Alton Brown, Good Eats

Special thanks to Kristen at Dine & Dish for sharing her photographs of these marshmallows with MomAdvice! What a wonderful friend!

 

What is something that you discovered was surprisingly easy to create in the kitchen that you always thought was intimidating? Feel free to share your kitchen adventures!

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Posted in Desserts, DIY, Gifts, Kid Eats, Sides | 39 Comments »

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