Vanilla Buttercream Frosting

It is a birthday week around here!  My husband and oldest son share a birthday [yes, the exact same day!], so we spread the celebrations out.  Big W request a simply yellow cake with vanilla frosting for his party with his friends.  I vowed, after making a chocolate cake from scratch, never to do it again!  Why go through all that trouble when there is a perfectly good mix in a box? Instead, I would spend extra time on homemade frosting and the decorating. 

I realized quickly into the decorating process that replicating this cake was going to be harder than I thought.  A LOT, harder in fact!  Knowing that nine and ten year old boys weren't even going to notice a perfectly designed cake, I made a quick adjustment and just frosted it simply.

While it wasn't the most beautiful creation, the frosting itself was divine!  I kid you not!  If you are making a cake or cupcakes in the near future, you must give it a try.  This recipe from Magnolia Bakery is worth the splurge in calories.  It is easy to make with four simple ingredients.  It will not disappoint! 

Vanilla Buttercream Frosting [recipe from Magnolia Bakery]

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons pure vanilla extract
  
  
  In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

s'mores

Back yard fire pits and campfires call out for roasted marshmallows and s'mores.  The one thing I have never liked about the classic s'more [graham cracker, Hershey bar square, and marshmallow] is that the chocolate doesn't melt fully and it makes it difficult to eat.  This weekend we tried out a new spin on the s'more.  Instead of the traditional graham cracker, we used Keebler's Fudge Stripe Cookies.  There is already a layer of chocolate, so all you need is the roasted marshmallow.  The chocolate layer melts quickly, which makes it extra gooey.  To say they were a huge hit would be an understatement.  They were devoured by kids and adults alike.  So, it got me to thinking.  Any cookie with a layer of chocolate would make a delicious alternative s'more.

[keebler's fudge stripe cookie s'more]

[milano slices sweet toffee cookie s'more]

The Milano cookie has sweet toffee pieces in with the chocolate!  They also have a Milano cookie with salty pretzel pieces.  Oh my, the possibilities are endless.

Any other ideas for a spin on the classic s'more?   I'd love to hear them!  

Happy Roasting.

pancake muffins

Pancake muffins are all the rage on Pinterest.  I decided to give them a try.  To say they were a huge hit in my house would be an understatement. Big W couldn't stop raving about them...or eating them.  You could make these tomorrow morning if you have pancake mix and syrup.

Simply mix any pancake mix per usual.  Add 1/4 cup maple syrup.  [I didn't have "real" maple syrup, so I used Golden Griddle.]  Add toppings if you choose.  I added chocolate chips, but bananas or blueberries would be delicious too.  Bake at 350 degrees for 10-12 minutes. 

And there you have it.  Pancakes for a family on the run.  [Or for boys that don't get out of bed on time and have to eat in the car on the way to school.  Just saying.]

fondue fun

We totally splurged on Easter dessert.  I guess we felt like we hadn't got our quota of chocolate eggs, so we had chocolate fondue after dinner.  Using this recipe, the chocolate was ready in a matter of minutes.  We kept it warm in a circa 1970 fondue pot [complete with Sterno cooking fuel] that my mother-in-law brought over. 

Long forks in hand.....we dove in!   Our dipping choices were pound cake, bananas, marshmallows, mini Reese's peanut butter cups, and strawberries. 

There were even a few left over chocolate chip cookies that found their way into the chocolate.

Our family brainstormed a few ideas for next time:

• pineapple
• mini snickers
• rice crispy treats
• grapes
• pretzel sticks
• cookie dough balls[made without eggs]

While fondue is not a dessert you do would do every day, for special occasions it doesn't get much better. 

 This fondue pot is so retro fabulous!  I absolutely love it.  Guess what?  [Lucky, lucky me.  I got to keep it.] 

sweet pecans

Candied pecans are by far my most favorite holiday treat to make and eat all year long.  My sister-in-law shared this recipe with me years ago.  [And I mean years ago. Back when you had to print the recipe instead of "pinning" it.]  I whipped up a batch on Sunday to add to a cheese plate.  It took me about 15 minutes.

These pecans are extremely versatile.  Use them to top a salad, give them as a hostess gift, or simply have them on hand to snack on.  I am telling you-they are irresistible!

Candied Pecans

• 1 pound chopped pecans [Find them in the baking aisle.  It's the cheapest way to buy pecans.]
• 1 cup white sugar 
• 2 teaspoons ground cinnamon  
• 1/4 teaspoon salt 
• 6 tablespoons milk
• 1 teaspoon vanilla extract 

Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 4-5 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.

Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). [You will need an inexpensive candy thermometer.] Remove from heat, and stir in vanilla immediately.

Add pecans to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.  Mason jars work great! 

[Adapted from this recipe.]

banana oatmeal chocolate chunk muffins

If you are trying to make every calorie count, but need a little sweet in your life...I have just the muffin for you!  Wholesome goodness and easy to make.

{oats, banana & flax make this muffin hearty}

{quality chocolate chunks add just enough sweet}

{perfect for the on-the-go breakfast or mid-afternoon treat}

Ingredients:
2 cups almond meal/flour (Bob's Red Mill is the easiest to find.)
1 cup oats
3 ripe bananas, mashed
1 cup almond milk

 2 eggs
1 TBSP. baking powder
1 tsp. pure vanilla
1 TBSP ground flax seed
2 TBSP light agave nectar
1/2 cup {or maybe a bit more} semisweet baking chunks.  (I used Scharffen Berger.)

Preheat oven to 375 degrees.  Mix all ingredients together.  [Yes, it is that easy!].  Spray muffin tin with non-stick spray.  Fill each muffin cup 3/4 full.  Bake 20-25 minutes, until muffins begin to brown around the edges.  Let cool and remove from tin.  

Recipe adapted from:

Fit and Healthy with Debbie

GreenLite Bites

**I used gluten free oats, so my muffins were gluten and dairy free. 

grilled pb & banana sandwich

I present an alternative afternoon snack or brunch idea.  Grilled peanut butter and banana sandwich.

You have the ingredients on hand.  They are all staples.

white bread, peanut butter, banana, butter and cinnamon sugar

I started with this recipe, but made a few changes to my sandwich [I added butter and cinnamon sugar].

1. Spread peanut butter on one slice of bread and place sliced pieces of banana on top. [I cut the banana in 1/2 and sliced it the long way.]
2. Place other slice of bread on top.  Butter top of piece of bread and sprinkle with cinnamon sugar.  
3. Heat skillet over med. high heat and place buttered side down.  Butter other side of sandwich and sprinkle on more of that cinnamon goodness!  Grill until golden brown.

 
It far surpassed my expectations.  The addition of butter and cinnamon sugar created a crispy, sweet outer shell on the bread.  The insides were warm and gooey.  It is certainly more sweet than savory.  Kids of all ages will devour it!  And the variations are endless. 

[this. is. good.]

PS.  You could use a natural peanut butter.  I use Jif.  I am choosy like that. 

pumpkin cake cookies

I am always on the look out for quick and simple desserts.  Recipes that are semi-homemade, like these pumpkin cake cookies, are my absolute favorite.   I have linked the recipe, but you don't really need it.  It is 3 simple ingredients.  Dump, mix, and bake! 

Ingredients:
1 box yellow cake mix
12 oz  Libby's 100% Pure Pumpkin [ a little less than one can]
1 Tbs. of All spice or Pumpkin Pie spice

Dump cake mix into bowl, mix in pumpkin and spice, drop spoonfuls of mixture onto baking sheet and bake @ 350 degrees for 10 minutes [or until toothpick comes out clean]. 

PS.  When I made these, I doubted the recipe and thought I must be missing a step or key ingredient.  Trust the simplicity.  That is what makes it perfect. 

peanut butter-chocolate acorns

falling into fall with some easy, yet incredibly cute, treats.

While pinning away on Pinterest, I came across these acorn cookies.

3 ingredients.  

[mini nutter butter cookies, hershey kisses, and semi sweet chocolate chips]

Round 1. Warm a plate in the microwave.  Place and melt hershey kiss bottoms on warm plate.  Place on cookies.  Let rest.

Round 2. Warm plate again.  Melt chocolate chips and place on opposite side. Let rest.
[be careful. the plate was a little too warm for the chocolate chips. I had to take another swipe at round 2.  let the plate cool a bit before placing the smaller chocolate pieces.]

peanut butter-chocolate acorns

PS. totally kid approved.  my boys devoured them!

quick pear crips

I have pears, freshly picked from an Eastern Washington orchard, and desperately want to use them before they go bad.  I came across this recipe for Quick Pear Ginger Crisps.  It took less than 15 minutes to prepare and most of that time was spent peeling the pears.  It calls for ginger snap cookies, walnuts, brown sugar and pears.  Other than the cookies and the walnuts, everything else is in your pantry. 

The recipe uses canned pears in heavy syrup, so I substituted 4 fresh pears, 1 Tb. all-purpose flour, 1 tsp sugar, 1 tsp cinnamon.

Divide pears into ramekins and top with chopped ginger snaps, walnuts and brown sugar-with a dollop of butter on top.  Bake at 350 degrees for 15 minutes.

A scoop of vanilla bean ice cream when it is still warm perfects it!  I think the crunch of the cookies on top was my favorite part. 

**My version is actually gluten and dairy free [sans the ice cream, of course}  It is naturally dairy free and I used Pamela's Ginger Mini Snapz and gluten free flour. Believe me when I tell you, you can't tell the difference. 

sweet single serving [part deux]

My new fascination with small single serving desserts continues.  After my post about espresso mousse in tiny mason jars, my sister-in-law gave me a tip for another fun idea. 

[via whipperberry]

Single serving chocolate chip cookies...in a jar!  A Pazookie.  I recently made them for my son's birthday.  [They hold a candle perfectly!  Great birthday dessert.]  Simply make your favorite chocolate chip cookie recipe, fill 4oz mason jars 1/2 full with dough, and bake them at 375 degrees for about 15 minutes.  You can let them cool completely or serve while warm with a scoop of really good vanilla ice cream on top.  The outside is crisp but the inside is gooey goodness.  Low labor, huge impact!

basically delicious.

I am a total sucker for a frosted sugar cookie.  I love baking them, and find every excuse to bust out the cookie cutters.  Hey, hey-it's Valentine's Day! My little boys and I cut two pans of cookies last night and lovingly frosted them.  We keep our frosting and decorating super simple.  Icing and colored sugars.  (Anything more complicated and I get frustrated..which ruins all my fun.)

I do have the MOST amazing recipe-which I will share with you.  It comes straight from the domestic-goddess herself.  Who else? Martha Stewart.  I have two tips which should ensure the perfectly baked cookie.  First, roll your dough thick-approximately 1/2".  If they are too thin, they turn out crispy.  Secondly, don't over bake them.  Watch them carefully and pull them out of the oven when the bottom edges are just golden.

The Basic Sugar Cookie (with a few tips)- from Everyday Food | Holiday '06

2 cups flour

½ tsp. Baking powder

¼ tsp. Salt

1 stick butter  (room temperature)

1 cup sugar

1 egg

1 tsp. Vanilla extract

Whisk together flower, baking powder and salt.  In mixer, beat butter and sugar.  Beat in egg and vanilla.  With mixer on low, add dry ingredients gradually. Beat until combined.  Divide dough in half; flatten into disks.  Wrap each disk in plastic. Freeze until firm-at least 20 minutes (or refrigerate overnight). 

Preheat oven to 350 degrees.  Remove dough and let stand for 10 minutes.  Roll dough and cut out shapes on floured surface.  (First tip is to roll dough thick.  This makes softer cookies.)  Bake for 10-18 minutes.  (Second tip is to pull cookies from oven when edges are JUST golden.  You don’t want to over bake your cookies.) 

Easy icing:

1 ½ cups powdered sugar

3-4 Tbs. Milk.

Whisk together.  Add food coloring if you would like.  Frost cookies and let harden, about 20 minutes. 

**If you are domestically challenged or just short on time, order the GORGEOUS cookies pictured above from this Etsy shop!  Sugar Me Desserterie **

salted brown butter krispie treats

What does one do when home with the children for 7 (unplanned) days straight?  Bake.  Came across this recipe third hand (from blog, to blog, to blog to ME!).  I could not resist it and picked up the essential ingredients to whip up a batch today.  And just in time to take them along to the ski hill tomorrow.


salted brown butter krispie treats

**The following deliciousness is direct from smitten kitchen **

What’s different about these? Oh, just a bit more (coughdouble) butter which you toast until it’s brown and nutty and help along with some coarse salt, just minor things. But it changes everything.

Makes 16 2-inch squares or 32 1- x 2-inch small bars
1 stick unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.

Let cool, cut into squares and get ready to make new friends.