Sunday, November 11, 2012
Hilary Weeks Bedtime and Naptime book recipes/thoughts
I like to have an online source to find recipes when I am at the store- and I thought I would share as they are divine!! Happy Eating!
Saturday, May 5, 2012
Lime Freeze
2 C. Vanilla Ice Cream
2 C. Lime Margarita mix flavoring
1 C. Ice
Blend together and Enjoy! YUM!
2 C. Lime Margarita mix flavoring
1 C. Ice
Blend together and Enjoy! YUM!
Saturday, April 14, 2012
Strawberry Orange Julius
Strawberry Banana Orange Julius
Tried this today with no vanilla flavoring but 1 scoop vanilla protein powder and double the fruit
ingredients
- 3 oz frozen orange juice concentrate
- 1 banana
- 6 oz frozen strawberries or peaches (thawed)
- 1/2 cup milk
- 1/2 cup water
- 5-6 ice cubes
- 1/4 cup sugar
- 1 tsp vanilla
directions
- Combine all ingredients except ice cubes in blender.
Friday, September 9, 2011
Biz's Chicken
My trainer at Target made this chicken the other day and it was to die for.
4 Chicken Breasts
1 Can Beer (yes beer- cook it on high and the alcohol will cook out right?)
1 bottle Zesty Italian dressing
1 bottle pepperchinnis
Add all ingredients together in a crock pot. Cook 4-8 hours. Shred Chicken. Serve on a sandwich with provolone cheese. Add any other fixins to your liking. Pics to come.
4 Chicken Breasts
1 Can Beer (yes beer- cook it on high and the alcohol will cook out right?)
1 bottle Zesty Italian dressing
1 bottle pepperchinnis
Add all ingredients together in a crock pot. Cook 4-8 hours. Shred Chicken. Serve on a sandwich with provolone cheese. Add any other fixins to your liking. Pics to come.
Tuesday, April 19, 2011
Easter Cake Pops
These cake pops are so cute!
Easter Cake Pops
by: Stacy Croninger- lifestacycstyle.blogspot.com
Ingredients:
1 box Carrot cake mix, follow directions to make a 13x9 cake
1 16oz can Cream Cheese frosting
Black, pink edible ink pens
Pastel flower sprinkles
Pastel circle sprinkles
Pink heart sprinkles
Pastel candy corn
Yellow chocolate candy melts
White chocolate candy melts
Lollipop sticks
Styrofoam blocks
Toothpicks
Instructions:
1. Bake cake and cool completely; crumble into large bowl.
2. Add frosting to cake (add about 3/4 can of frosting to start, add more if needed); use a spoon or hands to combine.
3. Form into small balls (about size of quarter) - should make 45-50 balls; place on wax paper covered cookie sheet.
4. Melt chocolate in microwave according to directions.
5. Dip lollipop stick in chocolate; insert in cake ball (about 1/2 way).
6. Place in freezer to set.
Decorating Chicks
1. Once cake balls are firm, carefully dip in melted yellow chocolate until covered. Remove from chocolate and lightly tap to remove excess. Note: To tap off chocolate, place stick in left hand and gently tap stick with right hand. Rotate stick occasionally to create a smooth chocolate surface.
2. Insert in foam block to dry.
3. Once chocolate is dry, draw eyes using edible ink pen.
4. Attach 1/3 orange flower sprinkle using toothpick dipped in melted chocolate for beak.
5. Attach two orange flower sprinkles for feet.
Decorating Bunnies
1. Once cake balls are firm, carefully dip in melted white chocolate until covered. Remove from chocolate and lightly tap to remove excess.
2. Insert in foam block to dry.
3. Once chocolate is dry, attach candy corn using toothpick dipped in melted chocolate for ears. Note: Cut off candy corn's pointed tip first to create a flat surface to adhere to cake pop.
4. Attach pink heart sprinkle upside down for nose.
5. Attach two white circle sprinkles for eyes.
6. Use black edible ink pen to draw eyes.
7. Use pink edible ink pen to draw mouth.
Cake Pops were started by Bakerella Her chick and bunny designs were my inspiration for these cake pops. See her web site for additional designs.
Easter Cake Pops
by: Stacy Croninger- lifestacycstyle.blogspot.com
Ingredients:
1 box Carrot cake mix, follow directions to make a 13x9 cake
1 16oz can Cream Cheese frosting
Black, pink edible ink pens
Pastel flower sprinkles
Pastel circle sprinkles
Pink heart sprinkles
Pastel candy corn
Yellow chocolate candy melts
White chocolate candy melts
Lollipop sticks
Styrofoam blocks
Toothpicks
Instructions:
1. Bake cake and cool completely; crumble into large bowl.
2. Add frosting to cake (add about 3/4 can of frosting to start, add more if needed); use a spoon or hands to combine.
3. Form into small balls (about size of quarter) - should make 45-50 balls; place on wax paper covered cookie sheet.
4. Melt chocolate in microwave according to directions.
5. Dip lollipop stick in chocolate; insert in cake ball (about 1/2 way).
6. Place in freezer to set.
Decorating Chicks
1. Once cake balls are firm, carefully dip in melted yellow chocolate until covered. Remove from chocolate and lightly tap to remove excess. Note: To tap off chocolate, place stick in left hand and gently tap stick with right hand. Rotate stick occasionally to create a smooth chocolate surface.
2. Insert in foam block to dry.
3. Once chocolate is dry, draw eyes using edible ink pen.
4. Attach 1/3 orange flower sprinkle using toothpick dipped in melted chocolate for beak.
5. Attach two orange flower sprinkles for feet.
Decorating Bunnies
1. Once cake balls are firm, carefully dip in melted white chocolate until covered. Remove from chocolate and lightly tap to remove excess.
2. Insert in foam block to dry.
3. Once chocolate is dry, attach candy corn using toothpick dipped in melted chocolate for ears. Note: Cut off candy corn's pointed tip first to create a flat surface to adhere to cake pop.
4. Attach pink heart sprinkle upside down for nose.
5. Attach two white circle sprinkles for eyes.
6. Use black edible ink pen to draw eyes.
7. Use pink edible ink pen to draw mouth.
Cake Pops were started by Bakerella Her chick and bunny designs were my inspiration for these cake pops. See her web site for additional designs.
Monday, March 21, 2011
1st Birthday Cake
I really want to make Londyn my Moms Chocolate Cake- because it is the best!! But would Chocolate put her into sugar shock? I found these baby friendly cakes that I am thinking look more like a baby would like. Which one looks better?
Pumpkin Apple Harvest Cake
By Cait Johnson, author of Witch in the Kitchen
INGREDIENTS
1 cup cooked or canned pumpkin puree
2 large eggs, beaten
3/4 cup organic sugar
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped apple
1/2 cup chopped walnuts or pecans
Whipped cream or confectioners’ sugar for topping (optional)
1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.
ps. If you make the cake, smooth it out when you put it in the pan as pumkin makes it bake in whatever shape it goes in there with. Guests loved the cake, BabyG did...I frosted it by whipping heavy cream with a little sugar and cream cheese.
BANANA CAKE
2/3 c. banana, mashed
1/2 c. butter, softened
3 lg. eggs
3/4 c. water
2 c. unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Optional: 1 c. chopped walnuts OR 1/2 c. chopped walnuts & 1/2 c. raisins
Grease and flour a 9 x 13 inch pan. Beat together mashed banana and soft butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in flour, baking powder, baking soda and cinnamon. Beat until smooth. Stir in walnuts or walnuts and raisins, if desired. Spread batter evenly in pan. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Cool. Serves 8-10.
Pumpkin Apple Harvest Cake
By Cait Johnson, author of Witch in the Kitchen
INGREDIENTS
1 cup cooked or canned pumpkin puree
2 large eggs, beaten
3/4 cup organic sugar
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped apple
1/2 cup chopped walnuts or pecans
Whipped cream or confectioners’ sugar for topping (optional)
1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.
ps. If you make the cake, smooth it out when you put it in the pan as pumkin makes it bake in whatever shape it goes in there with. Guests loved the cake, BabyG did...I frosted it by whipping heavy cream with a little sugar and cream cheese.
BANANA CAKE
2/3 c. banana, mashed
1/2 c. butter, softened
3 lg. eggs
3/4 c. water
2 c. unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Optional: 1 c. chopped walnuts OR 1/2 c. chopped walnuts & 1/2 c. raisins
Grease and flour a 9 x 13 inch pan. Beat together mashed banana and soft butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in flour, baking powder, baking soda and cinnamon. Beat until smooth. Stir in walnuts or walnuts and raisins, if desired. Spread batter evenly in pan. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Cool. Serves 8-10.
Subscribe to:
Posts (Atom)
