Saturday, June 24, 2017

Red, White, and Blue Desserts for the Fourth of July

Life is Good: our forefathers made sure of it!

I love Independence Day. Maybe it's because it was my due date when I was in the womb? (I arrived a week late and my mom says that I have been trying to make up for it ever since!) Or maybe I'm just naturally patriotic. Either way, I love the holiday---warm sun on my face, pool or lake time, and...dessert! 

Yesterday I shared my yummy-tasty-easy-I mean eeeeeeasy-recipe for eggless individual banana cream pies so today, as promised, I'm sharing how I made red, white, and blue Rice Krispies treats (with all due credit for the idea to our Big Kid--I'm glad he's learning something from me! Party, party!). 

Very important to remember: you will need the ingredients for THREE full recipes of the traditional Rice Krispies treats. 
The recipe for one quantity is:
3 T. butter
1 pkg (10 ounces or 4 cups) mini marshmallows
6 c. Rice Krispies cereal
(So you will need three times everything above to make the Star Spangled Rice Krispies Treats.)

Directions:
1. In a large saucepan, melt butter over low heat.
2. Add marshmallows and stir until completely melted. 
3. Remove from heat. 
4. Add cereal and stir until well coated.

To make Susie's Star Spangled Rice Krispies treats:
1. Make one quantity of Rice Krispies treats.
2. Before you add the cereal, add five drops of blue food coloring to the melted marshmallows.
3. Add cereal and mix.
4. Spray a spatula with Pam spray and fold the blue treats mixture into a 9 x 13 Pyrex dish. Use the spatula to flatten the treats into the dish.

Here is a pic of the first layer. (I did mine backwards---red, white, blue instead of blue, white, red.) I know...it kind of looks like raw meat. I promise it tasted better than that!


5. Make a second quantity of Rice Krispies treats following the traditional recipe.
6. Using your sprayed spatula, add the treats recipe atop the blue layer. (This is your "white" layer.)
7. Make a third quantity of Rice Krispies treats. Before adding the cereal, add five drops of red food coloring to the mixture.
8. Mix in the cereal. 
9. Using the spatula, flatten the red mixture atop the plain (white) treats layer.
10. Allow to cool a few hours.
11. Cut into desired sized pieces. 
12. Marvel at how crafty you are!
13. Enjoy!



Happy Independence Day!



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Friday, June 23, 2017

Red, White, and Blue Desserts for Memorial Day or Fourth of July

Life is Good: dig in!

If you're starting to think about Fourth of July desserts, then my recipe from Memorial Day is just what you're looking for!

We had such a fun Memorial Day weekend this year--a little rest & a lot of fun. Part of that fun was spending a day with our Goddaughter (age 10) and her family. We had great weather that was perfect for dads vs. kids baseball and rolling around in the grass. 




We grilled out and had the uber holiday weekend menu--burgers, brats, corn on the cob...super traditional and low key. "Casual" was the name of the game, and that called for an easy but fun dessert.

Our Big Kid informed me that he had THE best idea for dessert: red, white, and blue Rice Krispies treats. I had to give it to him...that was simply brilliant! And I knew the kids would love it. But I wanted something a little more grown up, too, so I decided to make (eggless, of course) individual red, white, and blue banana cream pies, too. Turns out, everybody wanted one of each. Success!

Susie's Red, White, & Blue Individual (Eggless) Banana Cream Pies
Filling Ingredients:
2/3 c. sugar
1/4 t. salt (I use pink Himalayan)
1 2/3 c. milk
1 t. vanilla (I use Madagascar)
3 T. cornstarch
2 T. butter

Directions:
1. Cook the first four ingredients over low heat until smooth. 
2. Slowly, add three Tablespoons of cornstarch--one at a time-- to the mixture, whisking constantly to avoid lumps.
3. Increase your flame to medium and continue to whisk until the mixture thickens.
4. When thick, add butter and whisk as it melts. 
5. Turn off the flame and slice two bananas into the thickened mixture.
6. Gently fold the banana slices into the mixture and allow to cool, but not completely.
7. Transfer cooled mixture into individual serving dishes, layering blueberries then the banana pie mixture, then sliced strawberries for a "red, white & blue" effect.
8. Place in refrigerator to cool completely until ready to serve.

For my Memorial Day banana cream pies, I rolled out pre-made pie crust and used a cookie cutter to cut out stars. I baked them for about 15 minutes (every oven is different, so watch your stars closely) and added them to my cooled "pies" right before I served them.



Tomorrow....my red, white, & blue Rice Krispies treats recipe!





  

Saturday, June 17, 2017

Giant Samoa Cookie: Father's Day Dessert

Life is Good: and we're celebrating!


So...in April, a Facebook friend of mine (thanks, Joanna!) posted this awesome tastemade.com video of a giant Samoa Girl Scouts cookie and I knew that I had to make it for Grant's birthday. Samoas are his favvvvvvve cookie!

The video looks both totally easy and daunting at the same time. It was several steps, but that was the most complicated (and not really complicated) part of the entire endeavor. The results were keep-this-thing-away-from-me-if-I-ever-want-to-wear-a-swimsuit-again-delicious!

I skipped the video's cookie recipe and used my own sugar cookie recipe because I knew that it is a solid recipe.
To make the Giant Samoa Cookie, first you need to make the sugar cookie recipe:

Elsie's Eggless Sugar Cookies
1 c. powdered sugar
1 c. sugar
1 c. vegetable oil
1 c. butter, softened
4 - 4 1/2 c. flour (use 4 first and add in the last half cups slowly if your dough doesn't seem stiff enough)
2 t. baking soda
1 t. cream of tartar
2 T. vanilla (I use Madagascar)
1 T. arrowroot

1. Preheat oven to 350 degrees.
2. Mix all ingredients together and allow to cool in refrigerator for at least one hour.
3. Roll out dough in between two pieces of waxed paper and then use a plate to cut the dough into a big circle. 


4. Use a coffee cup, placed in the center of your big circle, to trace out the center circle and removed that dough. Use a fork to much a few light holes all over the cookie.
5. Bake at 350 degrees for approximately 20 minutes. (All ovens work a little differently, so start watching your big cookie at 15 minutes to make sure that it doesn't scorch.
6. Allow to cool completely.

While you're baking your big cookie, crisp up 3 cups of shredded coconut (I used unsweetened, but the video calls for sweetened) on the lower rack in the oven at 350 degrees for 10 min. 

Once your big cookie has completely cooled, remove it from your cookie sheet and turn it over so that the flattest side is up.

Next, melt a bag of Enjoy Life (allergy friendly!) chocolate chips in the microwave. (Every microwave heats differently. I think I ended up melting mine (30 seconds at a time to make sure that it didn't scorch) for about two minutes. (This is more chocolate than the recipe calls for in the video. It barely covered my cookie and also, who doesn't want more chocolate?!?!) Pour the melted chocolate over your cookie and use a knife to distribute it evenly across the cookie. Any butter knife will do but these icing spatulas are great to have. When the chocolate is covering the entire cookie, place it in the freezer to make the chocolate harden.

While the chocolate is hardening, melt a bag of Brach's caramels (14 ounces) over low heat with 3 tablespoons of milk & a dash of salt, whisking constantly. 

Pull the cookie out of the freezer and turn it over onto your serving plate/platter so that the (frozen) chocolate side is on the bottom. Spread about 1/3 cup of the melted caramel mixture onto the top of the cookie. 




Then, put all of your toasted coconut into the remaining caramel mixture & stir. Smooth that mixture onto the top of the cookie with a knife.



Finally, melt another cup of chocolate chips in the microwave and then drizzle that melted chocolate on top of your Giant Samoa Cookie. 


Drizzling methods are as unique as the cook or baker doing them. You can use a knife loaded with melted chocolate or a fork or whisk. If you like to have a lot of control over your drizzle, you can buy a condiments squeeze container to use as your drizzler. 

And then it's time to cut a slice and dig in!!! I often question how "simple" online video recipes really are, but this one did not disappoint. And so yummy. 

I made this for Grant's birthday, but it would be a perfect Father's Day surprise! 


Thursday, June 15, 2017

What to do when your kids are bored this summer

Life is Good: so good, it's super!

One of my biggest struggles as a mom is allowing my kids to be bored. I'm an idea person--by trade and by nature. And I love brainstorming ideas with my kids. But I know the value in uninterrupted free time and letting your mind wander. So this summer, one of my goals is to give my kids the opportunity to be "bored" a little bit. 

So far, we are just under a week into summer and the Big Kid and Little Kid haven't been too bored because they've been doing a theatre camp each morning. Afternoons are spent outside (ahhh, sunshine!) until our Little One takes his (mid-afternoon) nap. Then I get some nice quality time with the older kids without the constant interruption of a two-year old. (In his defense, it is important that I repeat every single word in his vocabulary back to him. Twice. Every minute of the hour. Sigh.) But once the Little One is napping and a quieter time begins, I have disappeared (ever so quietly & carefully) here & there so that I am not an open encyclopedia of ideas. The results have made me squee with delight. The Big Kid devoured The Hobbit. The Little Kid read Bird & Squirrel again. Lego creations were devised and constructed. The Little Kid hosted us at his (pretend) cafe. More than once, I found them playing together, laughing together, reading on the Big Kid's bed together. And this...

Out of a bin of construction paper in our mudroom closet and with the aid of a glue stick, scissors, and an ink pen, Superman emerged. 
Happy (not boring) Summer!
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Tuesday, June 13, 2017

Songs to Sing to Babies

Life is Good: our memories remind us so

I heard this song on the radio this morning. It used to be one of the songs that would lull our second born to sleep as a baby. ❤️ In case no one has told you today, "you're beautiful...like a rainbow."



Monday, April 24, 2017

Best Wacky Cake Recipe Ever

Life is Good: blow out the candles & make a wish!


Ever since we found out that our eldest son was severely allergic to eggs (when he was nine months old), making cakes and cupcakes has been a challenge. Early on, I made carrot cakes and carrot cake cupcakes. I felt like they were healthy for cake and they seemed to please everyone (except one little partygoer who seemed to like fewer things and fewer people than any other kid I'v known). As our kids got older, they wanted other kinds of cakes and I figured that out as well as I could but getting the cake dense enough without being too dense was always a challenge. A couple of years ago, our Big Kid asked for a white cake and so I turned to a "wacky cake" or "Depression cake" recipe to make it happen. He was happy, but was not satisfied. I started a quest to find the best recipe. And I think I found it in a thread on an allergy website. 

The recipe was posted by "Kathy P" and I am ever so grateful. Her original recipe is great. Since then, I have adjusted the flavoring a little and this cake is finally one that I don't judge over and over in my head as I watch people eat it. The flavoring is my attempt at what my Grandma's secret ingredient wedding cake tasted like. It's not exactly like hers because I don't use that secret ingredient. Because, well, that would not be secret, right?! But it's close...

One of the differences in this recipe versus other wacky cake recipes is that most of the recipes ask you to make holes in the dry ingredients and pour the wet ingredients into the holes. This recipe mixes the wet ingredients in a separate bowl and then mixes them with the dry ingredients to combine. For some reason, this makes the batter look different and the cake taste different. I hope you enjoy it!

Ingredients:
1 1/2 cups flour
1 cup sugar
1 t. baking soda (make sure it is fresh)
1/2 t. salt (I use pink Himalayan)

1 T. white vinegar
5 T. vegetable oil
1 t. vanilla (I use Madagascar)
1/2 t. lemon extract
1/2 t. almond extract
1 cup cold water

Preheat the oven to 350 degrees.
1. Mix the dry ingredients together.
2. Mix the wet ingredients together.
3. Mix wet and dry ingredients together with a spoon until smooth. Do not use a beater or mixer. 
4. Pour into an 8 inch square or round cake pan OR muffin/cupcake tin (this recipe makes twelve cupcakes).
5. Bake cake for 35 minutes (check often as ovens vary) or approximately 20 minutes for cupcakes.

We celebrated our Big Kid's ninth birthday (NINE!) once already. He asked for "Captain America's shield". Ugh. It's his birthday, it's my "humiliate yourself by showing off your lack of the cake decorating gene" day! 
I was slightly less embarrassed about this decorated cake, though since it was just a couple of frosted rings and a star. I used a saucer as a guide for my first ring around the cake, which made the subsequent rings easier to keep even. I used a star cookie cutter as a guide for my star and then added some layers around that to make it bigger. 



Next up...a trio of cakes for our family birthday celebration. The Big Kid wants a baseball cake, a basketball cake, and a Pokeball cake. WISH ME LUCK!