Let Them Eat Cake Pops

What's better than a delicious bite of cake?  Put that bite on a stick and you have a delectable morsel of YUM!  This is my shortcut version for cake pops.  Fancy molds and special drying racks?--No thank you!  I've made cake pops all sorts of ways before going with this much easier, streamlined technique.  They are a hit at my daughter's school bake sales and always impressive at parties.  You can decorate them to match any theme or season, too.  So grab your aprons and lets get baking!

 

 

You will need:

1 Box of Cake Mix (plus the ingredients on the back of the package needed to bake the cake)

1 Can of Cake Frosting (use the same flavor as the cake mix for best results)

Chocolate Chips (I used semi-sweet, but you can use milk, dark, or white)

Lollipop Sticks (available at Walmart, Michaels and baking supply stores)

Mini Foil Candy Cups (available at Walmart, Michaels and baking supply stores)

 

Step 1:  Bake the cake according to package directions and let cool 30 to 40 minutes.



 

 

 

Step 2:  Crumble the cake in a large mixing bowl and combine with 2/3 to 3/4 of the frosting.  Mix very well until your mixture resembles damp sand.

 

 

Step 3:  Scoop a heaping tablespoon of dough and form a ball.  Continue until all the dough is turned into little cake balls.  You should end up with a total of 32 to 36.  Place in refrigerator to set for about 30 minutes, or in freezer for about 10.



 

 

Step 4:  Dip your lollipop sticks in a little bit of melted chocolate and insert in the cake balls.  Return to refrigerator to set for another 15 minutes, or in freezer for 7 minutes.  This will keep your cake pops from falling off of the stick when eating.

 

 Step 5:  Dip cake pops in melted chocolate and place on foil cup to set.  Sprinkle with desired decorations and return to refrigerator until chocolate coating hardens.  Serve cold or at room temperature.  Enjoy!

 



 

Berry Custard Pie

It's Summer everyone and what says it better than a refreshing "berry-licious" dessert.  So, I love pies and tarts, but the idea of actually making one can be daunting.  I can't tell you how many recipes I've seen online that I've been enticed to print out with every intention of making it, but after reading the directions and thinking of all the trouble I'd have to go through, I would decide better of it and add it to my pile of scrap ideas.  Until now, when I realized there had to be an easier way!  That's when I set to work on making this sort of pie/tart hybrid.  I made this for my mom and sister's birthday party on the Fourth of July and of the 2 pies, not a crumb was left!  So for all you novice bakers out there, intimidated by all those "other recipes," I promise, this one is a piece of cake--better still, a piece of pie!

This recipe is enough for 2 pies.  First, start with the crusts.  I used Marie Callendar's frozen Pie Shells from the grocery store (available in packs of 2 in the freezer section).  I told you this would be easy!  Besides, if it's good enough for Marie, it's good enough for me!  Bake according to package directions for "Custard or Cream Filled Pies"

I also had some left over chocolate chips, so I thought I'd throw caution to the wind and add some melted chocolate to the crust.  (Melt about 1 cup of chocolate chips in microwave in 20 second intervals)  After all, chocolate makes everything better! 

After the pie crusts have baked and cooled down completely, add a layer of melted chocolate to the bottom and place them in the refrigerator to harden. 

While the crusts are setting in the refrigerator, it's time to work on the custard filling.  This was actually taken from a cream puff recipe that I've been making for years. 

You will need:
1 cup Milk
2 cups Heavy Whipping Cream
2- 3.4 oz. packages of Jell-O Vanilla Instant Pudding Mix

Whisk all your ingredients together until very well combined.

The mixture should be pretty thick already.  At this point, cover and place in refrigerator to set for an hour or 2.  If you're making this in advance, it can stay overnight in the refrigerator.

Now, it's time to prepare your berries.  I used Strawberries, Blueberries and Blackberries, but you can use any combination of berries that you like.

Rinse and drain all your berries.

Then lay them out on paper towels to soak up all the excess water.  This step is important because otherwise, you will end up with soggy pie!

Remove the stems and cut your strawberries into smaller pieces.

Okay, it's time for assembly.  Pour the custard filling into the chocolate coated pie crusts.  Top with your colorful mix of berries and serve immediately. 

So, there you have it folks!  Deliciously refreshing and so simple to make!  Enjoy.

Banana Bread - Yummy, Easy, Quick

I think there is a good chance that, subconsciously, I buy more bananas than our family can eat just so I have a reason to make banana bread.  I'm not really sure the origins of this recipe.  My aunt was the first person in my family to bake it.  Then, it moved on to my cousin, who mixed things up, and now we all have slightly different variations that make it our own.  The one thing I do know is that it's really quite easy.  My family is full of a lot of great cooks, but baking was not high on their list---so naturally, our pantries weren't stocked with the usual necessities of a baker, i.e. brown sugar, yeast, or vanilla extract.  This recipe doesn't require any of those things (not even an mixer or whisk!)  That my friends is why this has become my favorite quick bread recipe.  Well, that and it's soooo good---soft, moist, and not overpowering in its sweetness or banana flavor! 

For this recipe, you will need:
1 Stick of Melted Butter
2 Eggs
1 and 1/4 Cups of All Purpose Flour (Whole Wheat is fine too)
1/2 Cup Sugar
3/4 tsp Baking Soda
1/2 tsp Salt
2 Medium Sized Ripe Bananas
*Optional:  1/2 to 3/4 Cups of "Mix In" -- I used Semi Sweet Chocolate Chips, but you can use your favorite baking nut or a mixture of both.  I highly recommend adding a "Mix In" because without it, the bread can be a little soggy.

Preheat your oven to 350 degrees.  Meanwhile, prepare your batter!  Mash up your bananas with a fork.  They should be lumpy when done.

 

Mix all the ingredients in a bowl, except for the "Mix In" chocolate chips.  Mix for a minute or two with a spatula until well combined.  Yay! No need to haul out the giant mixer for this one folks!

When the batter is well combined, gently fold in your "Mix In" until well incorporated.  Mmmm...chocolate....

Pour the finished batter into a greased 7" by 9" baking dish and bake at 350 degrees for 30 minutes (oven times may vary) 





It should look like this when done.  Allow to cool at least 10 minutes before slicing --- that is probably the most difficult step in this whole recipe.  Enjoy everyone!



Chicken Gloria Casserole

It's Monday night and I'm making Chicken Gloria Casserole for the second time in the last two weeks.  I happened across this recipe whilst trying to find a quick, easy, and versatile chicken recipe.  Low and behold, I discovered Chicken Gloria Casserole from a fellow blogger featured on the Betty Crocker website.  I was a bit skeptical at first because I had to change the original recipe to suit my pantry, but it turned out fantastic! Not only was my husband happy, it also got the seal of approval from our toddler, which is really saying something.  The chicken was moist inside and crispy outside and the sauce was simply deee-lish.  And I mentioned it was versatile?  Last week I served it over rice pilaf, this week with baked potato (*note: later, I poured the cheesy sauce inside the potato and it brings new meaning to the term"loaded baked potato!") and next time I'm thinking of pouring it over pasta for a new take on the dish. 

Heat the oven to 350 degrees and gather the ingredients.  For my version of the recipe, you will need:
1 Package of Boneless, Skinless Chicken Breasts, thinly sliced
Salt and Pepper to taste
Flour for dredging (about 1/4 cup)
3 Tbsp Vegetable Oil
2 Tbsp Butter
1 8 oz Container of Fresh Mushrooms (Baby Bellas or White Button)
1 Small Juice Box (Apple or White Grape)
1 Can Condensed Cream of Mushroom Soup
6 Slices of Muenster Cheese
Parsley for garnish

The original recipe called for cream sherry wine, but we don't like to cook with alcohol since we serve it to our little girl.  I know the alcohol cooks off from the heat, but it's just our preference.  Not to mention it saves a pretty penny when you substitute with juice!  I also couldn't find "creamy mushroom soup" so I used condensed and added a  bit of water later in the cooking.

Slice the mushrooms and set aside for later.  Watch your fingers!

Heat a 12" skillet with 3 Tbsp Vegetable Oil over medium heat.  Salt and Pepper the chicken and lightly dredge in flour.

Brown both sides of the chicken in skillet over medium heat, turning once.  You don't have to cook it all the way through because it will finish cooking in the oven.

 

Mmmm, it smells yummy already right about now.  Transfer the chicken to a 13X9 inch casserole dish and set aside.  To the same skillet, add 2 Tbsp Butter and sauté with sliced mushrooms.  Season with salt and pepper and cook 1-2 minutes. 

 

 

Add juice box contents and cook another 1-2 minutes.

 

 

 

Add 1 Can of Condensed Cream of Mushroom Soup and 1/2 can's worth of water.  Cook until the sauce thickens.

 

 

 

Now, pour the mushroom sauce into the casserole dish over the chicken breast and top with 6 slices of Muester Cheese.

 

 

And...it's almost oven ready!

 

Cover with foil and bake at 350 degrees for 30 minutes.

After 30 minutes, remove foil and broil until the cheese bubbles and browns, making a delicious crust if you will.  (About 5 to 10 minutes depending on your oven)

 

Garnish with parsley and serve as desired.  There you have it, my version of Chicken Gloria Casserole.  Hope you enjoy!

 











Easy Sew Toddler Booster Chair Cushion

So, we're off to see the new Monster's University movie this weekend at Disney's El Capitan  with some good friends.  The kids are super excited, but with them being toddlers and it being the first movie for our friend's little fella, us parents are a bit anxious.  Our little girl saw her first movie at the same theater about 8 months ago.  She watched Tinkerbell Secret of the Wings and loved it.  But I got to thinking about the booster seats... They were hard and slippery and because the theater was cold, so were the seats.  So I came up with this ingenious little idea during a late night laundry session.  A Booster Chair Cushion with wrap over blanket!

The best part is it's super easy to make!  You will need:

An old receiving blanket:  not to thick and not too big is the key

1 piece of 1" thick foam (10" x 12") or 2 pieces of 1/2" thick foam cut to the same size

Sewing Machine and basic ability to sew a straight line

Ruler and Scissors

Glue Gun warmed up and ready to work!

 

 

Next, you fold down one side about 11 inches.

 

Now SEW from the FOLDED EDGE to the CORNER and back down the fabric about 12" inches to make a little pocket of sorts.  Try to sew on the very outer edge of the blanket, about 1/8" to 1/4".

Next, cut your foam sheet down to size.  I got this on sale in the remnant bin at my local fabric store.  It was only 1/2" inch thick, so I used 2 layers for extra cushion.  I cut mine down to about 10" inches tall by 12" inches wide.  Then, I trimmed off the corners from the longer side so it will fit nicely in rounded back of the booster seat.

 

Then, stuff your foam into the pocket of your blanket.  Make sure it lays flat.

 

 

Flip your creation over and use your hot glue gun to glue the corner down so the cushion will fit in the booster chair better during use.

 

Glue a pattern of dots on the back side to keep your cushion from sliding off the booster chair.  I used 2 full pumps per dot.  Allow the glue to dry completely before flipping over or touching.

 

 

And viola!  Now your little one can enjoy the movie without sliding out of their chair.  Bonus: the extra blanket that hangs off the side of the cushion can be wrapped over them if the theater is chilly!