1st Birthday Cupcakes

    I baked two different kinds of cupcakes for Ethan's party; Peanut Butter & Banana and Oreo Crumb Cupcakes.  I started out looking for a recipe for banana cupcakes because I thought it would be cute with the sock monkey theme. I found the perfect recipe at Annie's Eats.  The cupcakes were light and fluffy, not too dense like a lot of banana cake recipes. Although the caramel icing sounded delicious, I was hooked on the idea of peanut butter icing. Peanut butter and bananas is one of my all time favorite combos. So I began my search for a delicious sounding peanut butter icing. My journey ended with Lick The Bowl Good 's peanut butter cream cheese icing. MmmmMmm good!

    I needed an alternative to the banana cupcakes for anyone who wasn't excited by the thought of creamy peanut butter atop a fluffy banana pillow. Who the heck wouldn't be interested in something so wonderfully delicious, you ask? The only person I can think if is my Daddy whose throat closes up at the mere thought of eating a banana. But one thing he does love is OREOs!! And what better counterpart to my light and fruity banana peanut butter cupcakes, than the rich and chocolaty Oreo crumb cupcakes from Your Cup of Cake. Nothing I tell ya, NOTHING!!
     

Banana Cupcakes with Peanut Butter Icing
(makes 24 cupcakes)



  
For the cupcakes:
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter, at room temperature
2 1/2 cups sugar
6 eggs
1 cup plus 2 Tbsp buttermilk
1 1/3 cups mashed ripe banana

For the icing:
1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup cream cheese, softened
1 1/2 teaspoons pure vanilla extract
2 cups powdered sugar


Preheat oven to 350 degrees and line 2 cupcake pans with liners. In a medium bowl, combine flour, baking powder and salt with a whisk. Using either a stand or hand mixer, cream together butter and sugar, on med-high speed, until light and fluffy, about 2 minutes. Reduce speed to med-low and add eggs one at a time, scraping sides of bowl as needed. Mix in mashed banana until well combined. With the mixer on low speed, alternately add in the dry ingredients and buttermilk, beginning and ending with dry ingredients and mixing until just combined.
Fill liners 2/3 to 3/4 full and bake 20-22 minutes, until toothpick inserted in center comes out clean. Cool in pan 10 minutes, the transfer to cooling rack to cool completely.

For the icing; cream the butter, peanut butter and cream cheese together with a mixer on low speed. Beat until the mixture is smooth and no lumps remain. Add the vanilla. Add the powdered sugar, 1 cup at a time, blending on low speed until fully incorporated. Scrape down sides and beat the mixture on medium speed until light and fluffy.

When cupcakes are completely cool, spread or pipe about 2 tablespoons icing onto each cupcake.




Oreo Crumb Cupcakes
(makes 24 cupcakes)



For the cupcakes:

24 tsp oreo crumbs

3/4 cup buttermilk

1/2 cup oil

1 tsp vanilla extract

1 cup sour cream

3 eggs

Devil's food cake mix

For the icing:

8 ounces cream cheese, softened

1/4 cup butter. softened

oreo cream from cookies

1 tsp vanilla extract

3 cups powdered sugar

2 Tbsp heavy cream

I cup oreo crumbs, sifted

Preheat oven to 350 degrees and line 2 cupcake pans with paper liners. Separate about 24 Oreos and scrape out the cream, put aside. Place cookies in food processor and pulse until well crushed, sift oreo crumbs. Set aside one cup sifted oreo crumbs for the buttercream. Combine the remaining sifted crumbs and the larger pieces. Place 1 teaspoon oreo crumbs in the bottom of each liner.

In a large bowl, use a whisk to combine buttermilk, oil, sour cream, and vanilla extract. Add the eggs one at a time. Stir well between each addition, being careful not to beat the eggs. Slowly add devil's food cake mix while stirring, scraping down the sides of the bowl.

Fill cupcake liners ( with cookie crumbs on bottom) 3/4 full and bake for 13-18 minutes. The top should spring back when touched. Place in airtight containers while they cool to seal in moisture.

For the buttercream, beat cream cheese, butter, and oreo cream centers for about 5 minutes. Add vanilla, powdered sugar,  and heavy cream and beat again.

Stir in cookie crumbs and pipe onto cooled cupcakes.



Enjoy!!

Sock Monkey 1st Birthday Party

   We finally had Ethan's 1st Birthday party a couple of weeks ago. Everything looked great and Ethan had a fantastic time. It was absolutely perfect. Which means, the bazillion hours I spent crafting the past 3 months, paid off. I couldn't have been happier with the result. So without further ado, here is Ethan's Sock Monkey 1st Birthday party!

      When the guests arrived, they were greeted by this little guy hanging out in his radio flyer wagon with "ONE" spelled in cardboard letters from the craft store.  I also made a welcome sign for the front door. I started by making a template for the monkey head using card stock. Then, I cut out the pieces using foam. Finally, I printed the welcome page and layered it with different scrapbook papers in the sock monkey theme.  I used the template for both the welcome sign, and Ethan's birthday shirt.

      Ethan's shirt was by far the most meticulous and time consuming of all my projects. Using my template, I cut each piece out in felt. I used embroidery thread and sewed each piece on by hand. It took me a total of 6 hours to make the shirt from start to finish. But it wasn't as bad as it sounds, most of it was done lying in bed, watching TV. Here is Ethan in his birthday shirt. I think it was definitely worth the effort :)

     I made a birthday hat to go with his shirt. But, he wouldn't wear it for even a second. I'm kind of sad I couldn't get a picture of him in it because it is so cute. It was pretty simple to make, I just wrapped a paper party hat from the dollar store with felt and trimmed it with ribbon. Then I hot-glued a '1' onto the front and a red pom pom on top. I finished it with a little ribbon to tie around the neck.

   One of the most exciting things about Ethan's party was the time capsule. I found the idea on Pinterest and couldn't resist including it in Ethan's party. I had everyone write a note to Ethan, to be included in a time capsule, he will open on his 18th Birthday.  With each invitation, I sent a couple of note cards, along with an explanation of the time capsule, and a few ideas of things to include.  Ethan got a lot of sweet notes, and I am going to throw in a few things from the party, too.

    For the food, I really wanted to keep it simple and mainly focus on the centerpiece; the cupcake tower! I made two different types of cupcakes; Banana with Peanut Butter Icing and Oreo Crumb Cupcakes (you can find the recipes here.)I found some cupcake trees on the Internet, but I refused to pay $50 for a piece of cardboard. Instead, I bought some styrofoam boards from the dollar store and had Brian build a cupcake stand. I saved $45 by doing it this way! I got the cupcake wrappers and toppers from Etsy and printed them out from my computer. I bought Ethan's smash cake from the grocery store. I ordered an awesome fondant sock monkey to sit on top of the display, but sadly, it was delivered to the wrong address. At the last minute, I cut a '1' and a sock monkey out of paper and stuck them in the top of the cake with a wooden skewer. I was a little bummed because it didn't make the same statement (and it wasn't 3D) but I was the only one who knew and it still looked fantastic.

Aside from the cupcakes, I kept the food pretty simple. I served a nugget tray from Chick-fil-A, chips and dip, and fruit skewers with yogurt dip. My Dad made sausage balls, spiced pecans, and pimento cheese on celery.

         The last of my craft-apalooza included 2 banners. A 'Happy 1st Birthday' banner and a highchair banner that read 'I am 1'. They were made using scrapbook paper matching the sock monkey theme. 

          

       After presents, Ethan was ready for his birthday cake. He absolutely loved it and ate almost the entire thing. Although, he was nice enough to share a bite with Daddy! :)

       I hope you enjoyed Ethan's 1st birthday party as much as we did!

All printables from Cupcake Express

Inspired by See Vanessa Craft & The Macs

Craft supplies from Hobby Lobby

Rustic 1st Birthday Photo Shoot

     I am so excited to finally be able to share the results of Ethan's 1st Birthday photo shoot! Everything turned out perfect and I couldn't be happier with the outcome. I spent hours planning his photo shoot, trying to figure out exactly how I wanted it and collecting everything I needed for props. I knew from the beginning it would be in a rustic setting with Ethan wearing his overalls, sans shirt and shoes. I was surfing Pinterest  for inspiration, when I came across this adorable smash cake session from On To Baby. I immediately fell in love with it and knew I would be making a boy version for Ethan's photos.

      I have a friend whose family owns a wedding venue in Odenville, Alabama. There is a fantastic old barn on the property complete with old wagon wheels and bales of hay. It was the perfect spot for our pictures and my friend's Mom was kind enough to let us use it. Once I had the location, I started collecting my props. I used the chalkboard I painted a few weeks ago to write Ethan's name on and found an old wicker chair at my grandmother's house. I went to the local flea mall and found a great deal on an old Radio Flyer wagon. I bought some cardboard letters, spelling "ONE" at the craft store to put inside the wagon. I really loved the idea of the mirror, so I had my handyman/husband build me a rustic frame and tarnish it with our homemade stain. Brian's work boots were the perfect finishing touch.



   As far as the cake went, I HAD to have a giant cupcake! I bought a silicone pan that makes a cake 25x the size of a regular cupcake. I used boxed cake mix and a tub of icing and covered it with TONS of sprinkles! It looked perfect and it was so much fun to watch Ethan tear into it.

    One of my favorite details of the pictures is the giant moss-covered E. It was not part of my original plan. But, when we pulled up to the barn, the 'E' was hanging from a window. It turns out, my friend had gotten married there the day before and her new last name begins with an E. They had simply forgotten to take it down when they cleaned up after the reception. How great is that? It was the perfect accompaniment to Ethan's pictures.

    We used anything and everything we found laying around the barn. There was an old wash bin, hay bales, and 2 huge wagon wheels. Ethan is a ham in front of the camera and he had a ball walking around and playing. He carried his favorite wrench around with him almost the whole time. (He already gravitates towards tools and is very interested in how they work. Like father, like son.)

Sour Cream Noodle Bake

         I came across the recipe for Sour Cream Noodle Bake on Pinterest. It originally came from The Pioneer Woman, so you know it's good! She uses cottage cheese in her recipe, but I absolutely HATE cottage cheese so I used cream cheese instead. It turned out wonderfully and I've made it a few times. The recipe calls for 8oz of egg noodles, but I have only been able to find 12oz packages. Don't make the mistake I did and use the whole package anyway. Try to get as close to 8oz as possible because it will not be as yummy and creamy otherwise! This dish is so delicious and easy to throw together on a busy weeknight. I served it with garlic bread.

Sour Cream Noodle Bake
(adapted from The Pioneer Woman )

1 1/4lbs ground beef

1 15oz can tomato sauce

salt &pepper

8 ounces, weight egg noodles

1/2 cup sour cream

1 pkg cream cheese, softened

1/2 cup sliced green onions (less to taste)

1 1/2 cup grated sharp cheddar cheese

Preheat oven to 350 degrees.
Brown ground beef in a large skillet. Drain fat, then add tomato sauce, salt, and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles. Drain and set aside.
In a medium bowl, combine sour cream and cream cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20-25 minutes, or until all cheese is melted.


Enjoy!

Posted by Ree on March 16 2011

 

The Best Baked Chicken Fingers You'll EVER eat!

 
       I have made these chicken fingers twice in the last two weeks. That NEVER happens! Most dishes never make a repeat appearance, and if they do, it is several weeks later. This is looking like a weekly meal for us. Brian just can't get enough of these and I don't mind because they are such a healthy version of chicken fingers.
        I have tried to make baked chicken fingers a few times and have never been happy with the results. They just never seem to get crispy enough. But these chicken fingers, from Sweet Pea's Kitchen, are the exception. They are super crispy and light; and they aren't the least bit greasy. The trick is to toast the panko in a pan before crusting the chicken. That way they are nice and crispy before they even hit the oven. GENIUS! They are also quick and easy to prepare, which makes them the perfect weeknight meal. So please, make these tomorrow....and the next day...and the day after that......

 

Crispy Baked Chicken Fingers
(from Sweet Pea's Kitchen )


2 cups panko breadcrumbs
2 tablespoons canola oil
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 large egg whites
1 tablespoon water
1 tablespoon Dijon mustard
1/4 teaspoon dried thyme
1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)

Preheat oven to 475 degrees and set a wire rack on a rimmed baking sheet; spray with cooking spray.
Combine canola oil and breadcrumbs in a skillet and cook over med-high heat, stirring constantly, until browned. Remove from heat and let cool.
In a shallow dish, combine flour, cayenne, and garlic powder.
In another shallow dish, combine egg whites, water, thyme, and Dijon mustard. Whisk until eggs are broken up and mixture is foamy.
Season chicken with salt &pepper. Dredge each piece in flour, then the egg whites, and finally the toasted panko; coating evenly. Place on wire rack making sure not to crowd them to close together.
Spray chicken lightly with cooking spray and bake 10-12 minutes until cooked through.
Serve with your favorite dipping sauce.
Enjoy!

Italian Meatloaf with Balsamic Glaze

     There are very few dishes I make time and time again.  I usually change recipes each time I make them. Sometimes, I only make small changes, and sometimes I change it up completely. But, I only make one kind of meatloaf. It's just that good. I probably like this meatloaf so much because of the Italian flavors, but it is also moist and delicious. Nothing is worse than dry, hard, bland meatloaf. Gross! This is none of those things. It's so flavorful and it literally falls apart on your plate. It was hard to get an actual 'slice' of meatloaf for the pictures. MMMmmm!
     I got this recipe out of my favorite cookbook, The Best of Cooking Light. Surprisingly, I follow the recipe almost exactly. The only thing I change is the topping. They use plain ketchup and ,of course, that just doesn't work for me. So, I decided to add a balsamic glaze and some cayenne pepper to the ketchup. Perfect! I served this with mashed potatoes and roasted carrots.

Italian Meatloaf with Balsamic Glaze
 Adapted from Cooking Light

1 cup boiling water
1/2 cup sun-dried tomatoes
1/2 cup ketchup
1 cup breadcrumbs (of course I use panko)
3/4 cup chopped onion
3/4 cup chopped basil
1/2 cup shredded provolone
2 large egg whites
2 cloves garlic, minced (I use more :)
1lb ground beef
cooking spray
1/3 cup ketchup
3 Tbsp balsamic glaze
pinch cayenne pepper

Combine boiling water and tomatoes in a bowl, let stand about 30 minutes until soft. Drain and chop.
Preheat oven to 350 degrees.
Combine tomatoes, 1/2 cup ketchup and next 7 ingredients. Shape into a loaf and place on a baking sheet coated with cooking spray.
Stir together 1/3 cup ketchup, balsamic glaze, and cayenne pepper. Spread over top of meatloaf.
Bake at 350 degrees for 1 hour or until temperature reaches 160 degrees. Let stand 10 minutes before slicing.


Enjoy!!

Purple Pumpkin Produce and Cucumber-Tomato Salad with Dijon Vinaigrette

   Alabama has more than 48,500 farms covering 9 million acres. Yet, only 5% of produce found in our grocery stores is grown in the state. That is an estimated loss of up to 50 million dollars annually. All of the beautiful produce in the picture above was grown in Alabama, so why can't you find it at your local supermarket? In the 1950's a farm bill was passed that decided state funds would only go to poultry, cotton, soybean, and beef farms. Produce farms would no longer recieve state funding. Therefore, the only way to get your hands on fresh, local fruits and vegetables is to go to the Farmer's market or find a roadside stand.
    I cook a lot of vegetables for my family. We also eat tons of fruit. I am usually dissapointed in the produce at the grocery store and I hate that I never know where it's coming from, or how long it's been since it was harvested. Did you know fresh produce starts to lose nutrients as soon as it's picked? Buying locally not only stimulates our economy, but it is also better for you, and possibly even cheaper.
   The farmer's market is a great place to buy local produce and it can be a fun family outing, too. But for me, and I'm sure many others, it isn't always the most convenient trip to make. Our local farmer's market is only open on Saturdays, in the spring and summer, for a few hours in the morning. Unfortunately, I work most Saturdays and rarely make it there. That's why I was so excited to hear about a friend's new business venture. Purple Pumpkin Produce provides fresh, local produce straight from the farm to your door. I was intrigued immediately and emailed the owner, Jake, for more information.

    I could tell right off that Jake is very passionate about about his new business venture. It was obvious to me that his primary goal is to help the Alabama agriculture business as a whole, not just to make money for himself. That was very refreshing to me and encouraged me to do the same. The sign up was quick and painless and Jake was not only professional, but also very knowledgable. There are 3 different levels to choose from depending on the size of your family and how often you cook/eat at home. I chose level one, which includes a variety of six fruits and vegetables with 2-3 serving of each. I signed up on a Thursday and received my first box the next Tuesday! They even let me know the menu a few days in advance so I could make my weekly meal plan. I have gotten two boxes so far. I have been very impressed with not only the variety of the boxes, but also the quantity. So far, I am definitely saving money, as I havent had to buy hardly any produce from the grocery store. Here is a little sneak peak of my second box from Purple Pumpkin Produce.
    

   On Tuesday afternoon, this box was hand delivered to my front door by Jake and Tiffany. They were both very friendly and told me a little about some of the farms they have been visiting. They both beamed with pride as they explained the contents of the box to me. I didn't think I could be more excited about diving into my box of goodies, but they definitely amplified my giddiness. After they left, I took the box into the kitchen to examine it more closely.

     The vegetables looked so beautiful I just had to make something with them...immediately. Enter: Tomato Cucumber Salad with Dijon Vinaigrette.

For the salad: 

1 large tomato, cut into large chunks
1 cucumber, peeled and cut into large chunks
1 bell pepper, cut into chunks
3 green onions (green and white parts), chopped
small bunch of basil, chiffonade
small bunch of parsley, chopped

For the vinaigrette:

white wine vinegar
olive oil
dijon mustard
honey
salt&pepper

Combine salad ingredients in a bowl. In a separate bowl, combine vinaigrette ingredients to taste. Pour over vegetable mixture and stir to combine. Refridgerate. Enjoy!