Inside Mia's First Birthday

Last week Mia turned 1 and we threw her a dinner and pool party. Here are some of the elements of her party:

Here Mia's welcoming her guests. This is also the outfit that inspired her party colors.

Party Snacks: Green & Purple Fruit Salad, Ants on a Log, and Raisins.

Some Party Decorations:

Pool Time Fun:

Dinner: Dinner consisted Hot Dogs and Hamburgers, Guacamole & Blue Corn Tortilla Chips, Green & Purple Coleslaw, Green & Purple Fruit Salad, and Grape-Lime Punch.

Grape-Lime Punch: Equal parts grape juice and 7-Up, plus scoops of lime sherbert.

Dessert: Chocolate and Vanilla Cupcakes, store-bought sugar cookies, and green & purple candy.

My favorite part of the party were the cupcake toppers.

What I Wish I was Making Wednesday - Anything but Ham!

I don't know about you, but we have leftover Easter ham coming out our ears! Today I had an egg, cheese, and ham omelet for breakfast, a salad with ham for lunch, and leftover ham and veggies for dinner...needless to say, I'm so over ham! This week's What I Wish I was Making Wednesday is inspired by all the dished I was I was having for dinner instead of left over ham!

Cashew Chicken Stir Fry



Eggplant & Goat Cheese Sandwich 



Coronation Chicken and New-Potato Salad



Chicken Pad Thai

Mini Lemon Meringue Pies

I don’t know about you, but my Easter season seemed to be filled with a ton of homemade treats…and let’s not forget the Easter candy. I think Easter has the best candy of all the other holidays, hands down!  Cadbury Crème Eggs, Reese’s Peanut Butter Eggs, Life Saver Jellybeans…need I say more? 

So with all the treats we’ve all consumed over the last few weeks, I needed a dessert that packed a lot of flavor, but not a whole lot of calories…and so the Mini Lemon Meringue Pies were born! These were incredibly easy to make and very yummy. They are in my opinion, an amuse bouche-sized dessert.

Mini Lemon Meringue Pies

Ingredients:

Filling:

1 (14-ounce) can sweetened condensed milk

1/2 cup lemon juice

1 teaspoon grated lemon zest

3 egg yolks

24 vanilla wafer cookies

Meringue:

3 egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar

Directions:

Preheat oven at 325 degrees F.

Line a mini muffin tin with paper liners and place a vanilla wafer cookie in each liner.

In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Divide among the mini muffin tin. Bake for 10 to 12 minutes until the filling is just set, it can still be wobbly in the center when shaken.

With an electric mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff. Transfer the meringue to a piping bag fitted with a medium star tip. Pipe stars of meringue all over the surface of each mini pie. With a blow torch, carefully brown the meringue on top of the pies.

If you don’t have a blow torch, no problem! Set the broiler on your oven to low. Once the oven has preheated, place your mini meringue pies on the middle rack. Crack the oven door open and let the meringues brown for 2-4 minutes (ovens differ). Watch the meringues carefully because they’ll go from perfectly done to burned rather quickly.

Source: Adapted from Paula Deen via FoodNetwork.com

Mia's Birthday Party Cupcakes

I can not believe my little one turned 1! It seems like just yesterday she was born, and I have no idea where this past year has gone to!

Mia’s birthday cupcake was going to be the first taste of cake she’s ever had, and I didn’t want to go too wild so I stuck to vanilla and chocolate. Both cupcakes were super yummy, but the chocolate ones stole the show. And finally, the frosting was perfect…not too sugary, and it whipped up light.

These cupcake toppers were my favorite element of her party. We call this Mia's "super smile".

Mia being sung to.

Mia enjoying her cupcake!

Yellow Cupcakes

Cook’s Note: These cupcakes are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients.

Ingredients:

1 ½ C unbleached all-purpose flour (7 1/2 ounces)

1 C granulated sugar (7 ounces)

1 ½ t baking powder

½ t table salt

8 T unsalted butter (1 stick), room temperature

½ C sour cream

1 large egg, room temperature

2 large egg yolks, room temperature

1 ½ t vanilla extract

Directions:

Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.

Makes 12 Cupcakes

Source: Cook’s Illustrated

Dark Chocolate Cupcakes

Cook’s Note: This recipe does not double very well. Cupcakes made from a doubled batch and baked side by side in the oven yield a slightly compromised rise. It's best to make two separate batches and bake each separately. Store leftover cupcakes (frosted or unfrosted) in the refrigerator, but let them come to room temperature before serving.

Ingredients:

8 T unsalted butter, cut into 4 pieces

2 ounces bittersweet chocolate, chopped

1/2 C Dutch-processed cocoa (1 1/2 ounces)

3/4 C unbleached all-purpose flour (3 3/4 ounces)

1/2 t baking soda

3/4 t baking powder

2 large eggs

3/4 C sugar (5 1/4 ounces)

1 t vanilla extract

1/2 C sour cream (4 ounces)

1/2 t table salt

Directions:

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Makes 12 Cupcakes

Source: America’s Test Kitchen

Quick & Rich Vanilla Frosting

Cook’s Note: This makes enough frosting for a two-layer, 8- or 9-inch cake or a 9 by 13-inch sheet cake. For a three-layer cake, increase the heavy cream to 3 tablespoons, the butter to 3 sticks, and the confectioners' sugar to 3 cups. Be sure to use unsalted butter here or your frosting will taste salty.

Ingredients:

2 T heavy cream

1 t vanilla extract

Pinch table salt

1 ½ C unsalted butter, softened

2 ½ C confectioners' sugar

Directions:

Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves. Beat the butter with an electric mixer on medium-high speed until smooth, 30 to 60 seconds. Reduce the speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 2 to 5 minutes. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 8 minutes.

To Make Ahead:

The frosting can be made up to 2 days ahead and refrigerated, wrapped tightly in plastic wrap. Before using, let stand at room temperature to soften, then whisk briefly to re-fluff.

Makes about 3 cups.

Source: Cook’s Illustrated

What I Wish I was Making Wednesday - Cupcakes

My daughter is turning one tomorrow and while planning her party I came across a ton of fabulous birthday ideas, including cupcakes. I wish I could make all of the awesome recipes I came across, but let’s be realistic people! So, I figured I’d put all that research to use for this week’s What I Wish I was Making Wednesday!

What I Wish I was Making Wednesday – Cupcakes





Hot Fudge Sundae Cupcakes



Lady Bug Cupcakes




Homemade Hostess Cupcakes



Samoas Cupcakes

Mint Chocolate Chip Cupcakes

Easter Bunny Buns

The moment I saw these buns I knew I needed to make them! They looked absolutely adorable and super yummy. They came out better than I had hoped and liked by all. The only alteration I might make to the recipe the next time I make them is add orange or lemon zest to both the dough and icing…I think that would make these go from yummy to wicked yummy! J

Easter Bunny Buns

Ingredients:

1 (.25 ounce) package active dry yeast (I used rapid rise)­­
1 1/2 C­­ warm water (110 degrees F/45 degrees C)
3 1/4 C all-purpose flour or bread flour (I prefer bread flour)
1 - 9 oz package jiffy yellow cake mix or 1 1/4 cups of a yellow or white cake mix
1/4 C butter, melted
Cinnamon Sugar
Colored Easter Sprinkles

Directions:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in the flour and cake mix. Beat until dough is smooth. Add some flour on the counter and knead any additional flour into the dough. Knead until it is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes - 1 hour. Punch down the dough and turn it out onto a lightly floured surface.

Roll dough into a long rectangle 1/2-inch thick. Cut dough into strips 1/2-inch wide and 14-inches long. Reserve 1-2 of the strips to cut into pieces about 1/2-inch long and roll into small balls (use for bunny tails).

Rolled-out dough about 1/2 inch thick and 14 inches long

The cut dough & my little one int he background watching me bake while eating her snack.

Place one long piece of dough on a greased baking sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop to be the tail (I forgot to get a picture of this one).

Brush the bunnies with melted butter and sprinkle on a mixture of cinnamon and sugar. You can also leave some of the bunnies plain. Cover the bunnies with plastic wrap that has been sprayed with baking spray. Allow the rolls to rise in a warm place for 45-60 minutes, until nearly double in size. Remove plastic wrap and bake at 375 degrees for 12-15 minutes. Let cool and then brush on a simple icing and add holiday sprinkles to the plain rolls. Just add the simple icing to the cinnamon ones.

Icing:

2 C powdered sugar
2 T milk
1/2 t vanilla extract
1 T butter, melted

Directions:

Stir the powdered add the butter and blend with a fork. Add the milk and the vanilla extract and mix until you have the consistency of a pourable glaze. Brush on the glaze while the bunnies are still warm. Add colored sprinkles.

 Note: These bunny buns can be left plain and used as a dinner roll. Just shape, rise and bake the bunnies. When they are finished brush with melted butter before serving.

Recipe Yields - Approx. 20 Bunny Buns

Source: Adapted from Mommy’s Kitchen

Raspberry Streusel Bars

In the evenings my hubby teaches an LSAT prep course and I try to send treats with him once a week. This past week I made these for his students and they loved them…so much so that the entire pan was eaten! Luckily I stole a taste of one before he walked out of the door with them.

Raspberry Streusel Bars

Cook’s Note: This recipe can be made in a standing mixer or a food processor. Frozen raspberries can be substituted for fresh; be sure to defrost them before combining with the raspberry preserves. If your fresh raspberries are very tart, add only 1 or 2 teaspoons of lemon juice to the filling. The bars are best eaten the day they are baked but can be kept in an airtight container for up to 3 days (the crust and streusel will soften slightly with storage).

Ingredients:

2 ½ C unbleached all-purpose flour (12 1/2 ounces)

2/3 C granulated sugar (about 4 3/4 ounces)

½ t table salt

16 T unsalted butter (2 sticks) plus 2 tablespoons, cut into 1/2-inch pieces and softened to cool room temperature

1/4 C packed brown sugar (1 3/4 ounces), light or dark

1/2 C rolled oats (1 1/2 ounces), old-fashioned

1/2 C pecans (2 ounces), chopped fine

3/4 C raspberry preserves (8 1/2 ounces)

3/4 C fresh raspberries (3 1/2 ounces)

1 T lemon juice from 1 lemon

Directions:

Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.

In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.)

Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.

While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.

Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.

Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.

Makes twenty-four 2-inch squares

Source: Cook’s Illustrated

What I Wish I was Making Wednesday - Easter

What I Wish I was Making Wednesday

I’m starting a new weekly post called “What I Wish I was Making Wednesday”. There isn’t enough time in the day (or room on the waistline) to make all of the things that are filling up my favorites tab. So, here I will feature recipes, and occasionally crafts, that I have wanted to make but just haven’t gotten the chance to yet.

Today I’m featuring Easter food crafts and recipes from a bunch of fabulous ladies I attended Creative Estates with last weekend. Enjoy!

Easter Bunny Cupcakes



Vegetable Patch



Resurrection Rolls

Easter Cupcakes

Peeps Pops

Easter Cookies

Breakfast Strata with Spinach and Gruyère

While the strata was baking in the oven it smelt like I was whipping up some spinach and cheese fondue. The smell wafting through the house was so irresistible that I burnt the roof of my mouth sampling a bite before it had a chance to cool. In the end…it was totally worth it!

Cook’s Note: To weigh down the assembled strata, we found that two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe doubles easily; use a 9 by 13-inch baking dish greased with only 1 1/2 tablespoons butter and increase the baking time as directed in step 4. Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby.

Breakfast Strata with Spinach and Gruyère

Ingredients:

8 - 10 slices supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces)

5 tablespoons unsalted butter, softened

4 medium shallots, minced (about 1/2 cup)

  1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1/2 cup medium-dry white wine, such as Sauvignon Blanc

6 ounces Gruyère cheese, grated (about 1 1/2 cups)

6 large eggs

1 3/4 cups half-and-half

Directions:

Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.

Heat 2 tablespoons butter in medium nonstick skillet over medium heat. Sauté shallots until fragrant and translucent, about 3 minutes; add spinach and salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 2 minutes. Transfer to medium bowl; set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.

Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of spinach mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining spinach mixture and another 1/2 cup cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, above), and refrigerate at least 1 hour or up to overnight.

Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 60 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.

Makes one 8 by 8-inch strata, serving 6

Source: America’s Test Kitchen

Field Greens and Strawberry Salad

I made this salad last weekend for brunch and it was a delicious and fresh dish to serve along side brunch staples like cinnamon buns and omelets. I really love making my own salad dressings because they are always so much better than the ones you get at the grocery store.

Field Greens and Strawberry Salad

Ingredients:

8 oz field greens, rinsed

4 C sliced strawberries

1/2 C vegetable oil

1/4 C white wine vinegar

1/2 C white sugar

1/4 t paprika

2 T sesame seeds

1 T poppy seeds

Directions:

In a large bowl, toss together the field greens and strawberries.

In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the field greens and strawberries, and toss to coat.

Source: Adapted from AllRecipes.com

Blueberry Pancakes

I made these the other day and they were fabulous. This was my first time making pancakes from scratch and I’m pretty sure I’ll never go back to the boxed mixes! The key to making your pancakes fluffy is to not over-mix. With this recipe you actually want little lumps of flour in the mixture…who knew, right? J

Cook’s Note: When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.

Blueberry Pancakes

Ingredients:

1 tablespoon lemon juice from 1 lemon

2 cups milk

2 cups unbleached all-purpose flour (10 ounces)

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

1 large egg

3 tablespoons unsalted butter , melted and cooled slightly

2 teaspoons vegetable oil

1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried

Directions:

1. Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.

2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.

3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

Makes sixteen 4-inch pancakes, serving 4 to 6

Source: America’s Test Kitchen

Kitchen Tip: How to Make Your Own Buttermilk

Ok folks, I have a confession: whenever I make a recipe that calls for buttermilk, I never actually use buttermilk from the store…I always make my own!

Kitchen Tip: How to Make Your Own Buttermilk

Ingredients:

1 C milk (I usually use whole milk)

1 T lemon juice

Directions:

Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken, about 5-10 minutes.