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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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Posted in Celebrations, Desserts, DIY, Kid Eats | 32 Comments »

Homemade Mint Truffle Coffee Creamer

Monday, February 27th, 2012

I can admit that I am a coffee addict. Coffee without good coffee creamer though makes me a little sad. My refrigerator is usually fully stocked for lots of coffee sipping, but I also love knowing that I can whip up a batch of homemade coffee creamer in my blender if I run out. Homemade coffee creamer is one of those recipes that you will find yourself relying upon when you have impromptu guests or when your grocery day is nowhere in sight.

The big joke in our house is that everyone is always praying that I run out of coffee creamer so that I will go to the grocery store. Frankly, we could run out of all of our food and as long as I still can have a good cup of coffee in the morning, then I am pretty much set for the entire day. I will just make do with what we have until the creamer runs out. About seven years ago, I ran across this recipe for making coffee creamer out of pantry ingredients. This was probably a very sad day in our house for the rest of the family because now I never have to go the grocery store.

Before I figured out how to make my Homemade Peppermint Mocha Drinks, I relied upon this delicious coffee creamer to satisfy my Peppermint Mocha cravings at home. This Homemade Mint Truffle Coffee Creamer has all of those elements that I love- chocolate, mint, and a rich creaminess. Of course, the creamer recipe can be modified for those of us that like to add half a cup of coffee creamer to every cup of their coffee to make the recipe more calorie conscious. Simply replace your regular sweetened condensed milk with the fat-free version and use skim milk instead of a fuller fat version of milk.

The recipe includes adding Peppermint Coffee Syrup to your creamer, but that is something that is easy to create with pantry ingredients and the recipe is available on the site. You certainly don’t have to create the peppermint syrup yourself, although it is really easy to do and made from pantry ingredients.  Simply call ahead to your favorite Starbucks joint and ask if they have a spare bottle of Peppermint Syrup that you can buy or if they can order it for you. Split a bottle with a friend if you don’t picture yourself using the whole bottle or save it for this summer to make my favorite DIY Peppermint Mocha Frappes that I make with frozen coffee ice cubes in the summer months.

Below I have provided a few other variations on this coffee creamer recipe to help you create other delicious coffee creations in your kitchen.

Homemade Mint Truffle Coffee Creamer
Recipe Type: Drink
Author: Recipezaar.com
Prep time: 5 mins
Total time: 5 mins
Serves: 12
Skip the store the next time you run out of your favorite coffee creamer and whip up this easy homemade creamer made from pantry ingredients.
Ingredients
  • 1 can sweetened condensed milk
  • 1 1/2 cups nonfat milk (or you can use prepared powdered milk)
  • 3 Tablespoons unsweetened cocoa
  • 3 Tablespoons peppermint coffee syrup (see above for a link to our homemade version)
Instructions
  1. Blend all ingredients together in your blender.
  2. Pour into a mason jar or your old coffee creamer dispenser. This creamer will keep up to two weeks in your fridge.
  3. Variations:
  4. French Vanilla Creamer- omit cocoa and peppermint syrup & add 1 tablespoon vanilla.
  5. Chocolate Almond Creamer-omit peppermint syrup and add 1 teaspoon almond extract.
  6. Amaretto Creamer- omit cocoa & peppermint & add ½ teaspoon cinnamon and 1 teaspoon almond extract.)

I am participating in Mouthwatering Mondays at A Southern Fairytale.

Are you a coffee creamer addict too? What does your favorite cup of coffee look like?

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Sun-Dried Tomato Basil Orzo

Monday, February 20th, 2012


Side dishes can get pretty boring around our house so I am always on the lookout for a fun new spin on a simple side dish. Orzo pasta tends to be one of our favorite go-to side dish pastas and I love to find easy ways to liven up our traditional side dish fare. This Sun-Dried Tomato Basil Orzo definitely illustrates how the simplest of ingredients can pack just as much of a punch as a more complex dish.

If you haven’t tried orzo pasta, it really is one of my favorite short pastas that is an ingredient in some of my favorite dishes. It stands well alone in Spinach & Tomato Orzo Pasta Salad, offers a delicious accompaniment to my favorite saucy Slow Cooker Pot Roast Italiano, and is a fantastic accompaniment as a Cheesy Orzo with Parmesan Sage Pork Chops for one of my favorite Italian weekend dishes.

This Sun-Dried Tomato Basil Orzo though is sweetly simple with few ingredients and loads of flavor. The sun-dried tomatoes add chewy sweet flavor, the basil and lemon zest add a bright freshness, and the Parmesan cheese adds creaminess to this dish.

Definitely add this fun new dish to your tired side dish rotation and I promise you won’t be disappointed with this easy and simple side.


Sun-Dried Tomato Basil Orzo
Recipe Type: Side
Author: Adapted from Allrecipes.com
Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Serves: 6
Simple ingredients yield a tasty side dish that will spice up your usual side dish routines.
Ingredients
  • 2 cups uncooked orzo pasta
  • 1/2 cup chopped fresh basil leaves
  • 1/3 cup chopped oil-packed sun-dried tomatoes
  • 2 tablespoons olive oil
  • 3/4 cup grated Parmesan cheese
  • 1 lemon (zest & juice)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add orzo and cook for 8 to 10 minutes or until al dente.
  3. Drain and set aside.
  4. Place basil leaves and sun-dried tomatoes in a food processor.
  5. Pulse 4 or 5 times until blended.
  6. In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, the zest of one lemon, the juice of one lemon, Parmesan cheese, salt and pepper.
  7. Serve warm or chilled.

I am participating in Mouthwatering Mondays at A Southern Fairytale.

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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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Cream Cheese Pound Cake With Warm Lemon Curd Sauce

Monday, February 6th, 2012

With Valentine’s Day just around the corner, I wanted to showcase another fun dessert that you could share with those you love. I have to say that nothing says love like a pound cake and I wanted to dress my pound cake up with some citrus fun this year with a little lemon curd sauce that could be drizzled on top of thick slices of this decadent treat.

Last week I shared an easy Red Velvet Cake that you could make from a white cake mix. Continuing with the theme, I wanted to showcase how you could make an easy pound cake from a cake mix. I mixed up the batter for a cake mix recipe I found for pound cake and it flopped horribly. The cake was dry, crumby, and fell apart when pulled from the pan. This was definitely not the cake I was looking forward to sharing with you. It is proof though that there is still so much for me to learn in the kitchen.

Pound cake is actually a little trickier to make than I had originally thought. Too high of a temperature yields a cake that is dry and brown on the outside while being too gummy and undone on the inside. Lower the temperature though, and magic happens as the cake cooks more evenly throughout.

The key with a good pound cake though is room temperature ingredients, a careful eye on the stove, and a little bit of patience. The only one I seem to possess is the room temperature ingredients.  Somehow it still turned out.

Lemon curd sauce is also so easy to make and despite it’s fancy name, it is made from simple egg yolks, cornstarch, lemon, and sugar. This warm sauce spooned on top of this rich pound cake cuts the heaviness and would be divine spooned over the pound cake with fresh blueberries or raspberries to really add a punch of color and deliciousness to this cake.

Cream Cheese Pound Cake With Lemon Curd Sauce
Recipe Type: Dessert
Author: Adapted from AllRecipes.com, Lemon Curd Sauce from the Cake Mix Doctor
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Serves: 14
A rich and moist pound cake made from simple pantry ingredients.
Ingredients
  • 1 (8 ounce) package cream cheese (room temperature)
  • 1 1/2 cups butter (room temperature)
  • 2 1/2 cups white sugar
  • 6 eggs (room temperature)
  • 3 cups cake flour
  • 2 teaspoons vanilla extract
  • For Lemon Curd Sauce:
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 large egg
  • 4 tablespoons (1/2 stick) butter
  • 2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
Instructions
  1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
  2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
  3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
  4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
  5. For your Lemon Curd Sauce: Place the sugar and cornstarch in a medium saucepan. Whisk in the water. Place the pan over medium-high heat and cook, whisking constantly, until the mixture just begins to boil, 4-5 minutes. Remove the pan from the heat.
  6. Using a fork, lightly beat the egg in a small mixing bowl. Spoon in 2 tablespoons of the hot sugar mixture and beat vigorously with the whisk to incorporate. Spoon in another 2 tablespoons of the hot mixture and beat vigorously again.
  7. Place the saucepan back over medium heat, and pour the beaten egg mixture into the pan, whisking constantly. Let the mixture boil for 1 minute, whisking. The mixture will be thick. Remove the pan from the heat, and stir in the butter, lemon zest, and lemon juice until they are incorporated.
  8. Spoon this warm sauce over cake or ice cream.
Notes

Store this warm lemon curd sauce in a glass jar in the refrigerator for up to two weeks. Reheat it on top of your stove over low heat or in the microwave for 1-2 minutes.

Looking for other fun cakes to celebrate with? Our Blueberry Muffin Cake would be beautiful with this Warm Lemon Curd Sauce.

I am participating in Mouthwatering Mondays on A Southern Fairytale! 

 

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Red Velvet Cake With Cream Cheese Frosting

Monday, January 30th, 2012

Red velvet cake is a decadent little treat perfect to share for Valentine’s Day with someone you love.  I was excited to make my first red velvet cake this weekend.  We threw a party for a few of my husband’s co-workers and it gave me the perfect excuse to whip up something to share that we wouldn’t normally get the pleasure of eating.

This red velvet cake is made using a simple white cake mix, cocoa powder,  and the signature bottle of red food coloring that makes this cake this vibrant hue. It is rich, but moist and full of cocoa flavor. The tang of the cream cheese frosting helps to cut the heaviness of this cake and adds the perfect balance.

After watching a million Cupcake Wars with my kids, it seems every great baker has a signature red velvet cake. I have to say, that my signature comes with a little baking shortcut, but yields just as tasty of results without a lot of the work.

 

Red Velvet Cake With Cream Cheese Frosting

Recipe:

 

Cake:

1 package (18.25 ounces) white cake mix

1 cup buttermilk

8 tablespoons (1 stick) margarine, melted

3 tablespooons unsweetened cocoa powder

3 large eggs

1 bottle (standard bottle of red food coloring gel) red food coloring

1 teaspoon pure vanilla extract

Fresh raspberries (optional)

 

Directions:

 

Preheat oven to 350 degrees. Generously grease two 9-inch round cake pans with shortening, then dust with flour. Shake out the excess flour and set the pans aside.

Place the cake mix, buttermilk, melted margarine, cocoa powder, eggs, red food coloring, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with your rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes (mine took 25 minutes). Remove the pans from the oven and place on a wire rack to cool for ten minutes. Run a dinner knife around the edge of the each layer and invert each into a rack then invert again on another rack so that the cakes are right side up. Allow to cool completely, 30 minutes or more.

Meanwhile, prepare the Cream Cheese Frosting (recipe below). Ice your cake and then decorate with fresh raspberries on top.

Cream Cheese Frosting

1 package (8 ounces) cream cheese, at room temperature (I used the reduced fat cream cheese)

8 tablespoons (1 stick) butter, at room temperature

3 3/4 cups confectioners’ sugar, sifted, plus additional if needed

2 teaspoons pure vanilla extract

 

Directions:

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Add the confectioners’ sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add more sugar as needed to make the frosting spreadable. Add the vanilla, then increase the mixer speed to medium and blend until the frosting is fluffy, 1 minute more.

 

Prep Time: 20 minutes

Total Time: 50 minutes

Serving Size: 16

Source: Adapted from Chocolate from the Cake Mix Doctor

 

Of course, if Red Velvet Cake isn’t your cup of tea, may I recommend this Orange Chiffon Cake or our favorite Darn Good Chocolate Cake for celebrating the holiday with? Those are just a couple of cake options our family loves and also are prepared using simple cake mixes, likely already in your pantry.

As we touch on celebrations, our family happens to be celebrating a big moment this month.  MomAdvice.com celebrated her 8th birthday this month!  I wanted to personally thank you for your wonderful support over the years.  I am so thankful to get to do this every day and could not do it without you.

Thank you, friends! I hope you can enjoy a slice of this decadent cake for a fun treat with your family!

Linking up to Mouthwatering Mondays at A Southern Fairytale!

 

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Roasted Brussels Sprouts

Monday, January 23rd, 2012

Has it been a few years since you have eaten brussels sprouts? Maybe you remember something that barely tasted edible from your youth or being forced to sit at the table to eat your brussels sprouts before your parents would excuse you from the torture. Have no fear because roasted brussels sprouts are nothing like those hard, steamed, barely edible things you may have eaten before.

As with all vegetables in our house, our family prefers our veggies roasted. It is a simple technique, requires zero cooking skills, and yields a tasty side dish that your whole family can enjoy. Whether we are roasting up a big batch of lemon roasted green beans or indulging in Parmesan-dusted roasted asparagus, chances are that if the vegetable is roasted, it will be a hit in our house.

Brussels sprouts had never touched my kid’s lips before.  It wasn’t a vegetable that was even on my radar when doing my grocery shopping. When I saw they were on sale in the store, I remembered Ina Garten’s claims that roasted brussels sprouts were so delicious and just as addictive as french fries.  I thought it would be fun to give these a try and see what our family thought.

Preparing brussels sprouts for roasting is as easy as 1-2-3.  Simply cut off the brown ends, remove any loose leaves, and toss them with olive oil and seasoning. How is that for easy?

The taste compared to other methods just can’t be beat. These get a depth of flavor from the roasting and become more tender as they cook. The browned bits on them were my favorite part and the sprinkle of kosher salt make these taste like a treat to eat rather than a chore.  The method is a simple one, the dish is inexpensive to prepare, and it made a brussels sprout lover out of every single person in our family.

That was a first.

For all of us.

Recipe:

Roasted Brussels Sprouts

Ingredients:

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. If you have smaller brussels sprouts, you can adjust the time to 20-25 minutes. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

Prep Time: 10 minutes

Total Time: 45 minutes

Serving Size: 6

Source: Food Network

Have you ever tried a vegetable you hated as a kid and found that you love it as an adult?

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Posted in Food & Recipes, Sides | 19 Comments »

Chicken and Dumplings

Monday, January 16th, 2012

Chicken and Dumplings. Those very words take me back to my childhood, sitting in my great-grandma’s kitchen as she rolled out dumplings for our supper. I close my eyes and I am transported back into that sweet little farmhouse kitchen with all of those delicious smells that only a true Southern woman could prepare with such finesse and flair.  The feast would rival any restaurant I had ever been to and her secrets to great dishes like chicken and dumplings or her famous biscuits would yield only the words, “A little of this and a little of that.” No measurements, yet it turned out every time.

This New Year’s Day I decided to try to make chicken and dumplings for my family.  New Year’s Day always makes me a little reflective.

What have I done?

What could I do better?

Who do I hope to be?

What’s missing?

Whose missing?

I decided to work out my New Year’s issues in the kitchen.

I lack my great-grandma’s instincts when it comes to baking, but I mixed, I cut, I rolled, I shredded.  I would wipe a tear as I thought about how special she was to us, how much I miss her,  how proud I thought she would be if she knew I was trying to make her dish in my kitchen, and who her grandchildren are becoming.

I didn’t think anyone else in our family would like what I was creating.  My kids have never tasted chicken & dumplings before. My husband looked scared when he saw the mess.  Frankly, he looked really scared when I dished the bowls.  In the words that only my eloquent Emily could pull forth, “That sure smells yummy, but it sure looks yucky.”  No, this dish was all for me. All for her..

I dove in.

More tears.

It wasn’t as perfect as Ma’s, but it was as close as this Midwest girl could create. It made my heart happy.

Richly satisfying, full of chicken flavor, delicious dumplings. It is a stick-to-your ribs taste that makes you full, happy, and groggy all at the same time.

The whole family scraped their bowls clean and even had seconds.

My kids have asked for it every day since we have had it. I am not my great-grandma though and can only gather the energy to do this once in awhile. I do think though that I have found my new New Year’s Day tradition. Each year, I will reflect on life while making dumplings for my kids.

I hope my great-grandma is proud of her grandaughter even though she had to find a recipe on the internet that would fail to compare to her delicious goodness.

 

Recipe:

Chicken and Dumplings

For the chicken
1 large fryer chicken, neck and gizzards removed
1 onion, cut in half and peeled
3 carrots, cut into large pieces
3 stalks of celery, cut into large pieces
Kosher salt and black pepper, to taste

For the dumplings
3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon table salt
4 1/2 tablespoons shortening
1 cup milk (or just enough to make the dough stick together)

For the chicken
Place the chicken, onions, carrots, and celery in a large stock pot and cover with water. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cook chicken for approximately 1 hour or until chicken is cooked through (approximately165 degrees).

Once chicken is cooked, remove from the broth and allow to cool. Remove chicken from the bone and shred into medium-sized pieces, discarding bones and skin for another use. Pour the chicken broth through a fine mesh sieve lined with cheese cloth, discarding vegetables. Reserve 6 cups of the broth for the dumplings (the rest can be used for another time).

For the dumplings
Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with fingertips until it resembles small peas. Add milk — 1/4 cup at a time — and stir until a ball of dough just begins to form, being careful not to over-mix. Roll out the dough onto floured surface, about ¼ inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles or squares. Place strips on wax paper and allow to harden up a little, approximately 30 minutes.

Over medium-low heat, bring broth to a gentle simmer and drop in dumplings. Cover and allow to cook for 6-7 minutes. Reduce heat to low and add chicken. Allow to cook until thickened, approximately 15-20 minutes, or longer. Season generously with salt and pepper.

Prep Time: 30 minutes

Total Time: 2 hours

Serving Size: 6-8

Source: The Kitchn

 

 

 

 

 

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Posted in Main Dishes | 13 Comments »

Sauteed Shrimp With Spinach & Tomatoes

Monday, January 9th, 2012


One thing I can admit that our family is wholeheartedly embracing is our love for all things shrimp. Although I have tried many great grilled shrimp recipes and too many pasta dishes to count, I haven’t had the pleasure of a super simple shrimp dish I could create on the stove top…until now.

With surprisingly few ingredients, this dish offers robust flavor thanks to the lemon juice & zest, the garlic, and a little bit of paprika to add that smokey flavor that I love. The best part though is that the whole thing can be pulled together in less than fifteen minutes and served over brown rice for a weeknight meal that is both satisfying and healthy.

I will admit, I knew this dish would be a bit of a stretch for everyone except me in our family. My favorite orzo pasta dish incorporates this delicious flavor profile so I just knew I would love it.  Once again, the family shocks me and absolutely devoured every single bite… even the green stuff.  I have to remind myself often to continue re-introducing new flavors to my kids, even if they have turned it down before.

I am going to be making this dish often in our house and I can’t recommend it enough for an easy and healthful weeknight meal. What a great start to the New Year.

Now please turn a blind eye next week when I share my Chicken & Dumpling adventures in the kitchen next week.

All good things in moderation.

That’s what we like to say in our house.

Recipe:

Sauteed Shrimp With Spinach & Tomatoes

1.5 tablespoons olive oil

2 cups cherry or grape tomatoes

1 garlic clove, minced

1 tsp. smoked paprika

1 pound large raw shrimp, peeled and deveined

4 ounces spinach or baby arugula (about 4 cups)

Sea Salt & Black Pepper

1 Lemon (Juice & Zest)

Directions:

In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and smoked paprika and cook until fragrant, 30 seconds. Add shrimp and the zest of one lemon.  Cook, stirring often, until almost opaque throughout, about 4 minutes. Add spinach  season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine. Serve with brown rice.

Prep Time: 5 minutes

Total Time: 15 minutes

Serving Size: 4

Source: Adapted from Martha Stewart Everyday Food

 

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Posted in Main Dishes | 3 Comments »

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