101 Gourmet Cake Bites

I have been waiting and waiting for this cook book by Wendy Paul!  It came just in time for my daughters 5th birthday party next week!   We are doing a carnival theme and the idea of cake pops just fits in perfectly!  The only problem?  Choosing which flavor we are going to do!!

I made a huge list of flavors I want to try- but Key Lime Pie, Raspberry Cheesecake, Chocolate Chip Cookie and Even More S'more (oh and Caramel Apple...) are among the top ones.  How do I choose?!?  I guess I will have to make them all! 

Wendy Paul's book is so user friendly that even if you have never made cake pops before you will be cooking them like a pro in no time at all.  She gives very clear instructions (and pictures- Yeah!) on how to make the cake pops and how to coat them.  Last time I tried to coat mine it was a mess- I wish I would have had Wendy Paul' book then!

SO.... Don't miss out on the fun of Cake Pops!  Buy 101 Gourmet Cake Bites soon!
Then you will know why everyone is hooked.


If you are in the area here is the fabulous Book Event you won't want to miss:
The Book Release Event
for 101 Gourmet Cake Bites
by Wendy Paul
Saturday, August 20, 2011
6-8 pm
The Woolley Residence
2244 West Jordan Haven Court (9925 South)
South Jordan, Utah 84095
Sponsored by Barnes & Noble
~samples, games & prizes every 30 minutes~

Wendy Paul is a genius when it comes to goodies!  Check out her other cookbooks HERE

Disclosure: This review is based on my own honest unbiased opinion of this book.  You may or may not agree with my opinion. I was sent product free of charge to review. Wendy Paul was not involved in the writing of this post.
 

YUMMMM Pumpkin Cake Recipe

I made this recipe last year and posted it... I have been waiting all year to make it again and think I will make it this weekend!  I just bought my can of pumpkin yesterday!  YUM!  I also know that a bunch of you made this from last year too and loved it!  So... join in the fun again.

Pumpkin Gingerbread Streusel Cake

Picture from landolakes.com

IT IS FABULOUS!!!

You can find the recipe HERE.  However I would STRONGLY recommend changing the recipe slightly!

INSTEAD of 1 T. pumpkin pie spice--- only use 1 t.

(I did this on accident the first time and then when I actually followed the recipe... I didn't like it as much!...yes I made it twice already...)

Streusel
 1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans or walnuts
2 tablespoons cold LAND O LAKES® Butter


Cake
1 1/4 cups sugar
1/2 cup LAND O LAKES® Butter, softened
2 1/2 cups all-purpose flour
1 cup canned pumpkin*
1/2 cup milk
1/4 cup full flavor (dark) molasses
2 eggs
1 tablespoon pumpkin pie spice**
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt


Topping
1 cup caramel ice cream topping, heated


Directions:



Heat oven to 350°F. Combine all streusel ingredients except butter in small bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Set aside.


Combine sugar and 1/2 cup butter in large bowl. Beat at low speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cake ingredients. Beat until well mixed.
Pour cake batter into greased 13x9-inch baking pan. Sprinkle evenly with streusel. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Serve cake warm or cool with ice cream topping.


*Substitute 1 cup cooked fresh sugar or pie pumpkin,mashed.
**Substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.
TIP: To make homemade caramel sauce, combine 1/2 cup LAND O LAKES® Butter, 1 1/4 cups firmly packed brown sugar and 2 tablespoons corn syrup in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Boil 1 minute, stirring constantly. Stir in 1/2 cup LAND O LAKES™ Heavy Whipping Cream; return to a boil (1 minute). Remove from heat; stir in 1 teaspoon vanilla.
TIP: Leftover pumpkin? Combine 1 (8-ounce) package softened cream cheese with 1 cup powdered sugar in small bowl. Beat at low speed until creamy. Add 3/4 cup pumpkin, 1 teaspoon pumpkin pie spice and 1 teaspoon vanilla. Beat at low speed until well mixed. Serve as a dip with fresh fruit slices or gingersnap cookies, or as a spread for bagels. Makes 1 3/4 cups dip.


Enjoy!  My sister tried this and declared it a MUST for Thanksgiving from now on.  

Candy Corn Bark {Recipe}

This is one of my favorite Halloween recipes so I just HAVE to post it again! :)

Doesn't this look YUMMY?!  Well it is!  It is also SUPER easy to make!

Line a cookie sheet with tinfoil and then put a layer or either milk or white chocolate chips.  Cook for 5 minutes at 250 and then spread out the melted chocolate chips into a smooth thin layer. 

Then melt more chocolate chips in the microwave stirring every 20 seconds.  Let it cool until it is just warm and still spreadable.  Spread it over the first layer. 

Add candy corn and sprinkles and then place in the refrigerator to chill. 

Once chilled break into pieces and keep it stored in the refrigerator to prevent it from melting.

I found this fabulous recipe HERE.  

They make a great (and inexpensive) gift to give to neighbors, teachers and friends!

The first and last pictures are from The Idea Room.  Thanks for sharing them!!  She also has a recipe for Peppermint bark............mmm... gotta love the holidays!



Toffee Brownie Trifle

Try out this recipe this week for a easy dessert.  This recipe is SUPER easy to make and it is AMAZING!!  It tastes great leftover too, however there are rarely any leftovers!  Enjoy!

1 package fudge brownie mix (13-inch x 9-inch pan size)

2-1/2 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 Heath candy bars (1.4 ounces each), chopped

Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool completely on a wire rack. In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes.

Fold in whipped topping. Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

Yield: 16 servings.

(this is a repost from one of my first posts ever on Savvy Moms Save!)

Delightful Strawberry Cheesecake cupcakes {recipe share}

Delightful Strawberry Cheesecake cupcakes

Ingredients

1 box white cake mix

3 eggs

1 cup milk

1 tsp vanilla

1 package cream cheese, softened (8-oz)

1 cup sugar

2 cups whipped topping

1 cup sliced strawberries

1. Mix together cake mix, eggs, milk and vanilla. Pour batter in paper liners and fill 3/4 full.

2. Bake at 350 degrees for 15-18 minutes. Remove from pan and allow to completely cook. Cut top portion off and set aside. Remove small cavity in each cupcake.

3. In a large mixing bowl, cream together sugar, cream cheese and whipped topping. Spoon fill into each hole in the cupcake and replace the top of the cake to seal.

4. Frost with extra cream and garnish with strawberries.

5. Yum. Enjoy!!

Easy Homemade Macaroni and Cheese

This recipe actually came from one of my brother-in-laws and is some of the best and easiest homemade Macaroni and Cheese I’ve ever had!

Here’s What you Will Need:

1 lb. Macaroni or other pasta, cooked

1 lb. Cheddar Cheese, grated

1 lb. Cottage Cheese

8 oz Sour Cream

1 Egg, beaten

Salt and Pepper, to taste

Paprika, to taste and for sprinkling on top

Italian Bread Crumbs

I knew that I didn’t have a 1lb. box of macaroni or that much cottage cheese or sour cream so while there are measurements I just used what I had and guessed.

#1 - First thing is to cook the macaroni noodles according to the directions on your package.

#2- Beat the egg really well in it’s own bowl

#3- After cooking your pasta you’ll of course want to drain it and then grab a large bowl to mix all of the ingredients with the pasta into.

I just wanted to eat it at this point because it looked so good!

#4- After mixing everything together place in a greased 9x13 casserole dish and sprinkle paprika on top. I also added some Italian Bread Crumbs sprinkled on the top (this wasn’t in the original recipe).

#5- Bake at 350 degrees for 45 minutes

#6- EAT AND ENJOY!! (We made this yesterday, ate if to lunch and dinner and just finished it off at lunch today and everyone loved it!)

Easter Goodies

Here are some fun Family Fun recipes I found for Easter!

Easter Basket Cupcakes

Hummingbird Nests

The recipe calls for coconut, I am not really a fan of coconut so I use those chow mein noodles, I am sure rice crispies would work as well.

Jelly Bean Carrots

If you can't find orange candy, Cheetos would work as well.

Find these and more Easter recipes HERE!  Enjoy!!

Disclosure: Photos came from the Family Fun website, no compensation was received.

Monday Yumm!: Chicken Egg Rolls

First of all... Don't you just LOVE peppers!?  I love the look of them, the taste and how easy it is to cut them up.  You might think I am weird but I think it is so fun to buy peppers.  Sometimes I buy them and think- "I am sure I can use this in a recipe somewhere"  Do you ever do that with your favorite food item?

See what I mean?  Peppers are so pretty!

Cook tip #1: When you are only wanting to use part of a pepper- cut off the portion you want and then leave the rest attached to the stem and core of the pepper.  It will last longer this way.

Also- this recipe is by me.  I got the baking time/temp from a taste of home magazine.  But the ingredients and all were made up on the spot with what I had in my fridge and pantry.

If you are one of those people who like measurements... sorry this recipe basically doesn't have any.  I will try though to tell you how much I used. 

You will need:

Assorted vegetables to you liking

I had a Red Pepper, broccoli, carrots and baby corn

You will also need:

Chicken

Egg Roll wraps

This is the baby corn and egg roll wraps I used.

You can find egg roll wraps over in the produce area normally by the mushrooms, tofu, asian foods...

I first cooked my chicken in a pot of water with a boullion cube and some seasoning.  I cooked two chicken breasts.  I let that cook for about an hour or so or until it was very tender and fell apart easily. 

Then I cooked my broccoli and carrots. I used about a medium sized head of broccoli and two handfuls or so of carrots (see I told you- NO measurements!) 

Cut up the pepper and baby corns- or any other vegetable you are adding. 

I used about half a pepper and about half a can of baby corns. 

Then cut up and add your chicken and cooked vegetables.

Cook Tip #2:  When you are cutting up broccoli and don't want little green specks everywhere (I didn't do this in this recipe because I diced it all up) don't cut through the top of the broccoli.  Just cut the stem and break apart the broccoli in desired sizes.  This will prevent the top of the broccoli leaving green stuff everywhere!

I mostly just added stuff until it looked good.  See-

YUM!! Doesn't that look pretty!?

Then (I had to put my egg roll wrapper on a green cutting board so you could actually see it)

be careful taking your egg rolls apart- the egg roll wraps are very thin!  Also, make sure you just have one. 

Turn your egg roll so it is like a diamond and take about 1/4 c. of your mixture and put it in the center/lower tip of your egg roll.

Then roll up your egg roll- be sure to tuck in the corners of your egg roll so that your mixture won't fall out.  I wrap mine pretty tight.  It is very important how well you wrap them if you are going to fry them in oil, however, I have started to bake mine and that way it isn't as crucial that you fold them up perfectly.

After you get it all wrapped up, take your finger and dip it in some water and go along the end flap.  This will seal it a little better so that it doesn't come apart.  Don't use too much water! Just a little bit will work.

Then you can cook them in oil (which is how I used to always do it) OR (this is what I got from taste of home and now I always do it this way) bake them in the oven. 

Place them on a tray (foil is optional) and spritz them with vegetable oil or olive oil.  I have my Pampered Chef kitchen spritzer that works great for this. 

Bake them at 400 for about 10 minutes.  I broil mine on High for about a minute after that or until the shells are a little bubbly and brown. 

Then ENJOY!  This would be great with a side of fried rice (which I am still wanting to share my recipe with you).  We dipped ours in soy sauce.. well.. and my daughter used ketchup and then my husband did too.  He said he liked it better with ketchup but I just cringed and just knew that he ruined it like that!

These turned out FABULOUS!!  They would also make a great appetizer dish.

Monday yuMMMM

St. Patricks Day is coming up! Here are some fun recipes for you to try from Family Fun! I love their website! They always have great craft ideas and recipes.

  This Rainbow Cupcake looks so fun!

Pot o' Gold!

Kiwi Lime Pie- This looks fun to try!

All the recipes (and lots more) are HERE!  Enjoy!!

Disclosure: Photos are from the Family Fun website, no compensation was given.

Valentines Day!

Hi!  Hope everyone had a great Valentines Day! 

HERE is a yummy treat in case you need something sweet still:

I gave my husband a "Game Olympics" tournament bracket.  What did you do?

What I did was write down all the games that we could play with 2 player that we own (it ended up being quite a lot!)  Then I made a spot to write in the winners- we would play each game 3 times and the person who won 2 out of 3 wins the prize!  The prize was just little inexpensive candy bars and other treats. 

We played two rounds last night- it was a blast!  Some of the games we own we haven't played for a long time!  This gave us a reason to dig them out.  It was fun playing for a prize :) 

(YES... I know today is normally giveaway day... I am changing that. - its my blog after all and I can do that right?)  I don't know about you but by Wednesday I normally need a little "pick me up" to make it through the rest of the week :) 

So you have until Tuesday at Midnight to enter the giveaway!  Have fun!  If you don't know how to enter the giveaway but really would like to... just email me!  I will be glad to help.

Valentines Day Treats!

It is almost Valentines Day! 

For those of you who are looking for something fun and new to make here you go....

Picture from HERE

Go HERE to check out the whole tutorial!  I love this recipe site.

Another favorite site of mine has a recipe for this:

White Chocolate Peppermint Popcorn! 

 HERE is the recipe!

If I find anymore worth sharing -I'll add them to the list!  Let me know if you have a favorite or one you want to share!

disclosure: Photos are taken from the website that is written on the photo. 

Edible Playdough!!

I found some YUMMY playdough HERE that you will want to not only play with but eat as well!

(Picture from HERE)

Peanut Butter Playdough Recipe #1:

- 1 cup peanut butter
- 1/2 cup honey
- 2 cups powdered sugar
Mix ingredients in a bowl and you’re done! Store in an airtight container or plastic baggie with air sucked out of the bag.


Check out the website for another recipe that is better to eat than play with!

Baby Food - DIY!

** update: I forgot to mention (one of my readers reminded me...) that using ice cube trays is less expensive than what I did.  I actually bought 2 heart shaped silicone trays at Target for $2.50!  (I love their $1 section!)  Then after they are frozen I will just put them in zip-lock bags.**

Baby food is SO expensive!!  I can't believe that it has gone up so much since my last baby!  I have decided to make my own baby food this time around. 

So far my little one has only eaten baby food made by me.  It is so fun to feed her a "home cooked meal" :).  Not to say that I will NEVER buy baby food again but it has sure cut down the cost!  Here is how I made my own SQUASH.

Remember this recipe?  (I am STILL craving it!)  I told you I saved part of the squash to make baby food.  Here is my promised "recipe" if you can call it that.

I took my butternut squash and cut it in half and removed the seeds. I placed it in a pan with some water in it. I cooked it at 350, covered for about an hour (I checked it after 30 minutes and had to add more water)

I cut up the squash after about an hour and let it cook without water and uncovered for a little bit (about 20 mintues). Then I used 2 cups for the squash ravioli. I took off the rind and had a lot left over so I made this into baby food.

To make it into baby food- I used my small food processor and added some water to the squash to not make it so thick.  (1st Baby foods are thinner, if you want it thicker you just add less water)

Depending on how old your baby is you will blend it more or less.  I blended mine up and added enough water to make it pretty thin and smooth.  Then I put it into containers and let it cool before I froze it.

I bought my containers HERE for $8.  I love them!  They are freezer and dishwasher safe!  The lids stay on so you aren't searching all over for lids.  Then.. I was done!

I was SO suprised at how easy it was and how much it made!  I made 10 -1 oz. containers and then filled up 2 old baby food containers that I had saved from my last baby.  That almost 2 weeks of food! (Right now she is eating one cube a day.) 

Let me know if you have made your own baby food and how it was, or if you are still debating about it!  I always welcome any questions you may have and love hearing from you!  Have a happy Wednesday.