Monday, November 18, 2013

Giveaway WINNER!!

Our Anthropologie Poppy Pie Pan Giveaway winner was chosen yesterday!  A big congratulations to Carla S.!!!!  We're so excited that you'll be getting such a fun prize to use on Thanksgiving.

Thanks to everyone who participated.  We want to wish you all a wonderful Thanksgiving!!

Saturday, November 16, 2013

A Fun Get-To-Know-You Post

My friends and I are SO excited about all of the activity that's been going on with our current GIVEAWAY!  If you haven't had a chance to register for it, do so soon.  It all ends tomorrow (November 17th) and one lucky winner will be getting some awesome prizes just in time for Thanksgiving.

My sweet friend, Leia from Eat It & Say Yum did such a fun get-to-know-you post on her blog featuring me and ALL THINGS DELICIOUS.  So if you'd like to learn a few things about me and see some funny pictures, head on over to check it out!

Monday, November 4, 2013

Anthropologie Poppy Pie Pan GIVEAWAY!!!

**Congratulations to our winner, Carla S.!!!**

It's November and that means that Thanksgiving is coming up!  I absolutely LOVE Thanksgiving.  A friend of mine once told me that she thinks of Thanksgiving like Christmas - you get together with family and eat really good food, just with Thanksgiving, you don't have the stress of shopping for gifts.

I liked that.

Well, to help get you as excited as I am for Thanksgiving, I've teamed up with some awesome blogging friends from Eat It & Say Yum, The Jones Way, and Chevron & Lace to co-host a fun giveaway!

Together we're giving away to one lucky winner this beautiful Anthropologie Poppy pie pan, a beautiful pie server, this handmade apron, and some extra fun goodies to treat yourself while you bake (or anytime really)!

To enter, just fill in whatever you'd like in the Rafflecopter below.  The more things you do, the more entries you'll get and the more chances you'll have to win!

This giveaway will end November 17th so that we make sure our lucky winner will get these 
awesome prizes in time for Thanksgiving.

Good luck!!

(Facebook is in NO way connected to, or liable for any part of this giveaway.)

Monday, July 29, 2013

Chocolate Peanut Butter No-Bake Cookies

If you are one of All Things Delicious' Facebook fans, you may have seen my post about these cookies.  (Like the Facebook page HERE!)

As I mentioned on Facebook, we recently learned that one of my daughters has an intolerance to gluten and dairy.  It has been a major adjustment for us, but I'm slowing learning how to best help her have good food to eat.

When it comes to yummy treats that we usually make and enjoy on Sunday's, we usually turn to brownies, baked cookies, cakes, quick breads, and such...all things my daughter can no longer enjoy (well, at least for now).

But when one of my friends posted a picture of no-bake cookies on Facebook, I thought that would be something easy to adjust to fit our gluten-free and dairy-free needs as well as our cravings for something sweet.

They hit the spot.

This recipe is a cross between my mother-in-law's and my mom's recipes for no-bake cookies.  So simple and so delicious.

Here's what you'll need:

2 C. sugar
4 T. cocoa
1/2 C. margarine (or Earth's Best Vegan Buttery Sticks)
1/2 C. milk (or coconut milk or any other milk substitute)
1 C. peanut butter (creamy or chunky)
1 Tbsp. vanilla
3 C. oatmeal (old fashioned or quick cooking)
1 C. coconut (optional)

In a heavy saucepan, bring to a boil the sugar, cocoa, margarine, and milk.  Let boil for 2-3 minutes.

Remove from the heat and add the peanut butter, vanilla, oatmeal, and coconut (if desired).

Using a medium cookie scoop, place cookies on a parchment-lined cookie sheet.

Let cool until firm, approximately 20 minutes. 

I doubled the recipe so that we can put the extras in the freezer for the next time my little girl has a craving for something chocolate-y and sweet.

Tuesday, July 2, 2013

Party, Party, PARTY!!

Holy SMOKIES!!  It's been a while.

I just have to say, we are LOVING summertime!!!  June was packed with birthdays in our little family.  The last three weeks of the month, we celebrated a birthday a week.

That was fun.

So, I apologize for the lack of posts, but for me...summer time is family time.

Here are the three fun cakes I made for my growing kiddos...
a Kit Kat cake, a bulldozer cake, and an ice cream cake.

I hope you're having a WONDERFUL summer!!!

Saturday, April 20, 2013

How to Make an Owl Cake

Sorry I haven't posted this tutorial sooner; we've had a busy week!  We had four college students come and stay at our house for a week while they were in between semesters.  Talk about fun!  They made me feel young again, though 31 really isn't that old.  

I think it may be the five kids that make me feel old.

Oh well, I still wouldn't trade my kids for anything.  I wouldn't be showing you how to make this fun cake if it weren't for them anyway.   : )

Here's what you'll need:

1 or 2 cake mixes, any flavor you'd like (I made two cake mixes because I wanted to try lots of different sizes)
Chocolate frosting
White frosting
Any color food gel or food coloring (I went with blue for my little boy)
Large chocolate chips (I used Ghirardelli Bittersweet Chocolate)
Candy Corn (I used a caramel flavored candy corn that had only two colors)
Hershey's Kisses

Using my large oven-safe Pampered Chef Batter Bowl, I poured an entire chocolate cake mix into it, after it was sprayed with baking spray, placed it onto a baking sheet, and baked it 25 degrees less than the box instructs for right around an hour.  I used a wooden skewer to test if it was done.

The other cake mix, I divided between lots of other oven-safe Pampered Chef bowls.  Do not bake the larger bowls with the smaller bowls since the baking time will be much different.  These smaller bowls can be baked at the temperature listed on the box.  Keep an eye on them, however, as baking times will vary.

Once the cakes have baked and cooled, place them on your desired serving tray or cake stand.  Frost completely with chocolate frosting.

Using a large circle tip in a pastry bag, squeeze dots (that look like Hershey's Kisses) around the base of your cake, leaving space for the front "feathers" and eyes.

With a small offset spatula, press the spatula into the dot and pull straight up.  Continue until the first row is done.

Repeat for subsequent rows.

Keep going all the way to the top.

Here's a picture of the space I left for the front "feathers" and eyes.

When the chocolate frosting is done, repeat the same process with your colored frosting, leaving a space for the eyes.

Pipe white frosting in large circles for the eyes.  Add the large chocolate chips and the candy corn for the beak.

Finish with the Hershey's Kisses for the ears.

I continued on and made more...

...many more.  Isn't that the cutest little owl family?!

We used one of the small owl cakes as my son's smash cake.  Perfect size!

Saturday, April 13, 2013

Look WHOO'S One!!

It absolutely blows my mind that my baby recently turned ONE!  I wanted to share these adorable owl cakes I made for him.

Are they not so cute?!

Next week I'll teach you how to make them.

Have a great weekend!

Thursday, April 11, 2013

Printed Perfectly

Remember my daughter's Rainbow Dash Rainbow Party?  All of these fabulous printables came from the amazingly talented Kelly over at Here Comes the Sun.  Well, guess what...she now has her own Etsy shop where you can purchase these and other awesome printables.

Kelly's super easy to work with and very friendly.  Check out her new Etsy shop, Printed Perfectly, as she'll be adding to it regularly.  I HIGHLY recommend her!

Tuesday, April 9, 2013

Chocolate Chip Caramel Cookie Bars

Yesterday I had a doctor's appointment.  It was with a new doctor and a new (to me) method of testing using electric pulses running through my body (none of which I could feel) giving readings of hundreds of systems in my body.  It was absolutely fascinating.

One of the results of this test showed that I have a high level of yeast in my body.  The doctor said that this can cause cravings for sweet things, which I most certainly do.  But I've always thought this was what you'd call a "sweet tooth."

He says that it's fixable.  I say, we'll see.

So in honor of my well-beloved "sweet tooth," today I'm posting an incredible recipe from Two Peas and Their Pod, of which I've slightly adapted.

Here's what you'll need:

4 1/4 C. flour
1 tsp. salt
1 tsp. baking soda
3 cubes (1 1/2 C.) butter, melted and cooled to room temperature
2 C. brown sugar, packed
1 C. granulated sugar
2 eggs
2 egg yolks
4 tsp. vanilla
4 C. chocolate chips
20 oz. caramel candy squares, unwrapped (approx. 78 caramels)
6 Tbsp. heavy cream

In a medium bowl, combine the flour, salt, and baking soda.  Set aside.

In the bowl of a stand mixer, mix the melted and cooled butter and sugars together until combined.

Add the eggs, yolks, and vanilla and mix until smooth. 

Slowly add the dry ingredients and mix on low, just until combined.  Stir in the chocolate chips.

In a large microwave-safe bowl, combine the caramels and heavy cream.  Microwave on High until caramels are melted, stirring every 30 seconds.  This takes about 2 minutes, depending on your microwave.

Divide the cookie dough in half.  Press half of the cookie dough into a large, high rimmed pan that's been sprayed with baking spray that has flour in it.

*The first time I made these I used my regular half-sheet pan which has 1-inch sides.  From now on I will make these in my half-sheet pan that has 2-inch sides.*

Pour hot caramel over the cookie dough.

 Crumble remaining cookie dough over the caramel and lightly press.

Bake at 325 degrees for approximately 40 minutes or until the top of the bars are a light golden brown.  Cool bars on a wire rack to room temperature.  

As you can see, the caramel oozes out over the sides using a pan with 1-inch sides.

Kind of messy in the oven.

But they're PERFECT in a pan with 2-inch sides!

Cut off the edges then cut bars into squares and serve.

You can half this recipe and make them in a 7"x11" or a 9"x13" pan.  But for every occasion I've made these for, a high-rimmed half-sheet pan (13"x18"), is finished off in no time at all.

Friday, April 5, 2013

Stuffed Hamburger & Cheese Rolls

Every year, my mother-in-law and her sisters and sisters-in-law host a two day crafting/sewing/cooking event for all of their daughters and daughters-in-law.  They've been hosting these for the last 10 years and they are always so fun to get together with family, visit, eat, craft, and sew.

My mother-in-law's family, whom I'm so privileged to call my own, is made up of some very incredible women with so many talents.  I look up to each one of them and have learned so much from them.

Last year, many, many, many hours were put into making a family cookbook.  I have been having so much fun going through the recipes and trying so many new things for my little family.  We've definitely found many gems in that cookbook, which is not surprising to me at all, coming from such amazing women and mothers.

The recipe I'm sharing today comes from my husband's cousin's wife, Candria.  She's such a wonderful mother and a really great friend.  A note she added to this recipe says,"Kid and husband approved!"

Well, we had the same approval rate at our house.  In fact, my kids went CRAZY over these rolls.  This recipe makes about 2 dozen little sandwiches and it's a good thing too.  The kids were requesting these for lunch and dinner until they were gone.

And a major bonus is that they're EASY!  The only thing that took much time and effort was hollowing out the rolls and that's not a big deal at all.

Oh, and one more thing...I found a big bag of two dozen potato rolls on clearance in the bakery at our grocery store, so they were super cheap.  And it was no problem that they were a little stale and dry.  Adding the filling made them perfect!

So, thank you, Candria, for sharing this family-loved recipe!

Here's what you'll need:

2 lbs. ground beef
2 Tbsp. dried, chopped onion
2 cans cream of mushroom soup (I used 1 can cream of mushroom and 1 can cream of chicken)
1 1/2 C. grated cheddar cheese
5-6 large rolls or bread bowls (I used 22 dinner-sized potato rolls-the perfect size for little hands to handle)

Brown the hamburger with the onion.  Add soup(s) and cheese and stir until combined.

Cut tops off of rolls and hollow them out.  Fill each with meat mixture and place tops back on.  

Wrap each in tin foul and place on a cookie sheet.  Bake at 350 degrees for 20 minutes.  

*Candria likes to use Asaigo Cheese rolls when she can find them.  I liked using the stale potato rolls.*
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