Category: Dessert

Ham & Cheese Friday Kindergarten & 3’s School Lunches

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Tomorrow is Friday. Yay. I’m so glad we made it another week. I packed ham, cheese, and mayo sandwiches for my boys. With this Arnold’s Country Bread, I only have to make one sandwich and split it between them. I also packed cotton candy grapes, an Apple Pie Oatmeal Cookie, cheddar sandwich crackers, raisins, a natural fruit leather, broccoli for Smalls, and yogurt pretzels for Bigs.

Long live the weekend!

Kristin

Apple Themed Kindergarten School Lunch

‘Tis the season for all things pumpkin…AND apple! I made a quick batch of homemade applesauce earlier this week. I peeled, cored, and sliced gala and golden delicious. I put them in a saucepan, with a little bit of lemon juice and a few cinnamon sticks, over medium high heat. I stirred them until they broke down. I added cinnamon, a little bit of pumpkin pie spice, and vanilla. When they over adequately tender, I blitzed them in the food processor. That’s it! It made my house smell so autumnal and homey! And my oldest loves it! So, with that and the Apple Pie Oatmeal Cookies I made last week (I froze the batch), I was inspired to make an apple themed lunch for my oldest.

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I made an apple shaped sunbutter and apple jelly sandwich. I used Food Writers to add a little red color and I used some of the upper crust to look like a stem. I also packed colby jack cheese, snap pea crisps, homemade applesauce (with a little extra cinnamon on top), an apple cookie, and a squeezy yogurt. I decorated with two little apple cupcake picks.

I guess you could now call me an inCIDER on all things apple. ūüėÄ

Kristin

Gluten Free Apple, Honey, and Olive Oil Cake

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You guys. Have you ever made¬†a recipe that is so good that you are at a loss for words? I just did that. Earlier in the week, I found a recipe for an Apple, Honey, and Olive Oil Cake that looked out of this world. It wasn’t gluten free, so I thought I’d be nice and make it such, so my husband could eat it, too. I definitely deserve some kind of pat on the back or a new pair of shoes or something for that act of kindness. Anyways.

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This cake was not only easy (you probably have ALL of the ingredients!!), but it wasn’t overly sweet OR unhealthy.

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It’s basically a health cake. You’re welcome.

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I’m going to be perfectly honest with you right now. I cut a huge slice of this and put it on my dinner plate. I ate the first slice right along with my baked ham with cloves, green beans with almonds, and corn.

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I DO have one regret – not buying (and eating) vanilla ice cream with this. It would be killer. So, that is my sage and wise advice to you today. Buy vanilla ice cream to go with this.

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This cake was one of the best things that happened to me all day.

Gluten Free Apple, Honey, and Olive Oil Cake

Recipe adapted from: Pickledplum.com

5 small red apples (or 4 larger ones), peeled, cored, and sliced thinly

5 T gluten free flour mix (with xanthan gum in it) or another GF flour with 1/8 t xanthan gum added)

5 T brown sugar

5 T extra virgin olive oil

1 t baking powder

4 large eggs

‚ÖĒ¬†C honey

Cinnamon

Preheat oven to 350F.

Grease an 8-inch cake pan, then place the apple slices inside. Put flour, sugar, baking powder, olive oil, eggs, and honey in a bowl and whisk until smooth. Pour the batter over the apples and sprinkle cinnamon over top. Bake for 20 minutes. Take the pan out of the oven and drizzle more honey on top. Bake for an additional 25 minutes.

Eat hot or cold. It was ridonk hot. It would be even more ridonk hot with that vanilla ice cream. I’m planning on eating it cold later tonight and/or for breaky. I’m sure it’ll be ridonk, once again.

Enjoy!

Kristin

Pumpkin Kindergarten & 3’s School Lunches

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I had waited long enough. It was time. Time to pull out the Fall decorations and put them up proudly, knowing that not everyone would agree with my decision. So, today, that’s exactly what I did. I’ve got my Fall wreath on my front door, some sparkly gourds filling a glass pillar (because all gourds should be sparkly), some felt owls on my china cabinet. Oh yes. My boys are so excited. I also baked apple cookies. God-willing, with all this Fall surrounding me, Fall weather will come sooner and relieve me of this dreadful 90+ degree heat.

To further celebrate our festive decor, I went with a pumpkin theme on my boys’ lunches for tomorrow. I made pumpkin shaped sunbutter and apple jelly sandwiches, and used my Food Writers to add a wee bit of detail. I also packed red grapes, cheddar sandwich crackers, charred corn (in my pumpkin shaped silicone cupcake wrappers), and one Apple Pie Oatmeal Cookie.

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These cookies are the epitome of Fall. Chewy, soft, warm with cinnamon, sweet with apples.

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Oh yes, boy

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This recipe is EASY. And, wait for it…HEALTHY! I made smaller cookies than the recipe called for (instead of fifteen, I made 22), and I added vanilla bean paste, in addition to the vanilla extract. And each cookie is less than 100 calories (and actually, I think MUCH less since I made smaller cookies!). These can also be easily converted to gluten free. A must!

http://amyshealthybaking.com/blog/2015/01/03/apple-pie-oatmeal-cookies/

Happy (almost) FALL, y’all!

Kristin

Cinnamon Swirl Banana Bread

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I have a very tumultuous relationship with banana bread. I either LOVE it or it just rubs me the wrong way. I don’t know what it is. I love a dense cake, but dense banana bread is sort of meh.

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But, I just came across a new recipe…

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And it changed me…

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…FOREVER.

This Cinnamon Swirl Banana Bread recipe yields the perfect balance between dense and fluffy, chewy and crusty.

You simply MUST try it, especially if you are broken up with banana bread, as I was. Now we’re back on. Here’s to a long and successful future!

Cinnamon Swirled Banana Bread

** I didn’t use the banana on the top, and I also made two smaller loaves**

Kristin

Bourbon Candy Bar Rice Krispie Treats

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You guys. I made the yummiest dessert! My husband is a DJ and was having a DJ buddy come over on Friday night to throw down some tracks (lol), and I wanted to make a dessert for them. That was boozy. And cool. Because I need to stay relevant. Anywayzzz. I decided to do something with bourbon, because I am a bourbon/whiskey girl, through and through. I’m not even sure I should admit that. But, there you go. I also had to make something that was gluten free. So, I came up with bourbon rice krispie treats! It turns out, other boozy folk have had the same idea, according to the Internet (everything on the Internet is forrealz). But, mine is better. Because I added more butter. SALTED butter. And candy bars. And several different kinds of sprinkles. It was ridonk. Totally unnecessary. And cool. [all things that could be said about me, tbh]

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These babies were chewy, crunchy, sprinkle-y, chocolatey, caramel-y (from the Rolos!!), and bourbon-y.

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I left the candy bars off of a few for my Husby

I used a traditional rice krispie treat recipe, but added a bit of flair.

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The traditional recipe calls for a quarter cup of butter. I sort of added a half cup. #oopsie I also used salted butter, instead of unsalted butter. I love the flavor it added. It balanced out the marshmallows and candy bars. And, because I used twice as much butter, it was extra rich and gooey.

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Bourbon Candy Bar Rice Krispie Treats

1/2 C butter

4 C marshmallows (a little more won’t hurt!!)

5 – 6 C crisped rice cereal

2 good glugs of bourbon (I used Maker’s Mark, Fireball would be delicious!)

Splash of vanilla

Assorted candy bars, chopped

Assorted sprinkles

Melt the butter in large sauce pan over low heat. Add the marshmallows and stir until melted and well-blended. Keep it on the burner for about two minutes longer, stirring constantly. Remove from heat, and stir in the vanilla and bourbon. Add the cereal and stir until well-coated. Pour into a buttered 9×13 pan. Sprinkle chopped candy bars and sprinkles, and press down with buttered hands. Let it cool completely (I placed mine in the fridge) before cutting into squares.¬†

Eat. Responsibly.

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But cooly.

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** Rad¬†melamine “paper” plates found at Target **

Enjoy,

Kristin

Gluten Free Mexican Hot Chocolate Cookies

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It might seem that I am on a chocolate cookie kick. And that might actually be true. But, I really think the universe is lending itself to chocolate cookie situations. It’s a circumstance beyond my control. Who I am to mess with that?

This time around, I made Gluten Free Mexican Hot Chocolate Cookies. Mexican Hot Chocolate is simply spicy hot chocolate. The spices lend a lovely warmth to the creamy, rich chocolate. And they do the same in the cookie form.

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These cookies are crunchy and chewy, rich with chocolatey flavor. They have a little kick from cayenne and a lot of warmth from cinnamon.

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And, let me just tell you how delicious they are with ice cream sandwiched between two of them. I can barely think straight and think of that at same time!

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I just know you’re going to love these! They were perfect accompaniment to Taco Night.

Gluten Free Mexican Hot Chocolate Cookies

2 1/2 C powdered sugar

1/2 C unsweetened cocoa powder

2 t Saigon cinnamon (it’s a bit stronger in flavor than “regular” Ceylon cinnamon)

dash cayenne pepper

1/4 t Kosher salt

1 T cornstarch

3 egg whites (or 9 T All Whites)

1 t vanilla extract

1 C bittersweet chocolate chips

Preheat the oven to 350F. Add parchment paper or a Silpat (I used both and the parchment paper worked better with this recipe) to a baking sheet.

Sift together powdered sugar, cocoa powder, cinnamon, cayenne, salt, and cornstarch. In a separate bowl, whip the egg whites until frothy, about one minute. Add vanilla and mix together. Add the dry ingredients to the wet ingredients and mix together. Mix in the chocolate chips. Drop onto your prepared pan, about one inch apart. Bake for 15 – 18 minutes (mine took 16). Let them cool completely before removing from the pan.

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Enjoy with ice cream! Or systematically eat them one by one, while standing over the sink, and hoping that no one sees you. Either way.

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Enjoy! Disfrute, mis amigos!

Kristin

Shark Week Cake

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In case you live under a rock and didn’t know, it was Shark Week a few weeks ago. We go bonkers for Shark Week in our house. My husband and I have been watching it for years, even before kids. It’s a thing. And now, it’s a thing for our kids. For this year’s, I prepared an entire homeschool session based around sharks. We checked several shark books out from the library, I had the boys watch a show on different kind of sharks, we went fishing, and I made cake. Because…cake. I tried to get them to eat fish for dinner, too, but they were having none of that. #moreforme

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I had so much fun making this shark cake. Honestly, I have fun making any cake, but this one was especially fun for me. Cake. Icing. Sharks. Cake. Sprinkles. Icing. Cake. Sharks.

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I made a one-layer (soooo, basically no layer(s)? not sure, too meta for me) vanilla almond cake, with a creamy, vanilla almond frosting.

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I used the I Am Baker method of swirling the frosting into rosettes and added some extra “waves”.

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I made blue toned white chocolate shark fins, used white pearl sprinkles for bubbles, and used dolphin and fish sprinkles.

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Shark Week Cake

Cake:

Recipe adapted from: White Cake Recipe, goodiegodmother.com

**The recipe below makes a one layer 8 inch cake**

1 C sugar

1 1/4 C flour (APF)

1 t baking powder

1/2 t kosher salt

6 T canola oil

1 T egg white (I always have liquid egg whites on hand)

1 t vanilla extract

1 t almond extract

1 C milk (I used coconut)

Sprinkles

Preheat your oven to 350F. Grease one 8-in cake pan and set aside.

Combine the dry ingredients in a large mixing bowl. Whisk together the wet ingredients in a smaller mixing bowl. Pour the wet ingredients into the dry ingredients and mix until just combined. Add sprinkles (I used green and blue) and mix together. Pour into prepared cake pan. Bake for about 30 Р35 minutes or until the center of the cake springs back when touched (mine took 30). Cool the cake for 10 minutes before letting it cool on a wire rack.

Frosting:

Recipe adapted from: I Am Baker, Whipped Vanilla Buttercream

**Recipe has been halved**

1/2 C (1 stick) butter, softened

1 t vanilla extract

1 t almond extract

3 C icing sugar (or more, as needed)

2 T milk (more or less, as needed)

pinch salt

Blue food coloring (I used Americolor Sky Blue)

Purple food coloring (I used Americolor Electric Purple)

White chocolate

Sprinkles

Beat the butter in bowl of stand mixer on medium to high speed until light and fluffy, for about 3 minutes. Add the vanilla and almond extracts. Turn the mixer to low speed to slowly add in the icing sugar. Whip for at least 6 minutes on medium high. Add food coloring and mix until fully integrated. Add more milk to the frosting, if too thick. Add more icing sugar, if too thin.

For the white chocolate shark fins:

Place a sheet of parchment paper over a pan. Melt white chocolate chips on the top of a double boiler (microwave will also work, I just find a double boiler more consistent). Whisk until smooth. Add a few drops of food coloring and whisk again. Once smooth, spread out onto the parchment paper. Place in the fridge until hardened. Once it is, use a very sharp knife to cut shark fin shapes.

To assemble:

Place the one-layer cake onto your serving platter. Scoop the blue frosting into a piping bag, fitted with a 1M tip. I didn’t need a coupler. Make frosting rosettes all over the cake. Once it is covered, go back and add a few flicks of frosting, for “waves”. Stick white chocolate shark fins into icing, add a few pearl sprinkles around it, as “bubbles” and sprinkle the entire cake with fish and dolphin sprinkles.

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El fin. <– get it?

Enjoy!

Kristin