Lasagna Soup Leftovers on Ciabatta Rolls
Buffalo Chicken Taquitos with Spanish Rice
Buttermilk Fried Chicken with Corn and Strawberry Pie
Burgers and Corn and Chips
Pizzas On The Grill
I'm also going to try making green smoothies for breakfast and a Peanut Butter Cup Ice Cream recipe!
Thursday, April 12, 2012
I wanted to make cinnamon rolls for breakfast on Easter morning but knew that I would be spending most of the day in the kitchen so I wanted an easy recipe that didn't involve making dough. I had seen some posts on Pinterest and combined a couple of ideas and made these cinnamon rolls! They came together in minutes and were so good!
I will be making them more often!
1 can of buttermilk canned biscuits (Mine had 8 in them)
Some butter to spread
1 cup powdered sugar
5-6 Tablespoons Heavy Cream
Make sure your counter or work surface is clean. Open the canned biscuits and lay them out. Roll each one out just a little bit. Spread some butter onto each roll. Sprinkle with cinnamon and then brown sugar-no measurements here, just whatever you feel like. Roll each biscuit up and cut into 3 equal portions. Place the 3 portions in a buttered muffin tin. Cook according to package directions.
While the rolls are baking, make the drizzle. Combine the powdered sugar and heavy cream in a bowl and whisk until smooth. If drizzle is too thick, add more cream. If it is too thin, add more powdered sugar.
When the rolls are done baking, let them cool for just a minute and then cover them with the drizzle and enjoy!
Wednesday, April 4, 2012
I have the pleasure of hosting Easter Dinner for my family this Sunday and here is the menu! I am trying some new recipes, yet trying to keep things simple!
GingerAle with Strawberries
Sunday, April 1, 2012
I'm really not good at posting pictures and recipes lately, it's pretty much get food on the table and eat it. I also haven't really made anything great and blog-worthy lately. But maybe this week I will do better at it and get some recipes on here to share since I'm making some good things! I also don't think that anyone cares or looks at this blog, so if you do, leave me a comment!
Chicken Florentine with Cheesy Bread
Crock pot Chicken Parmesan with Cheesy Bread
Chicken Fettuccine with Pesto
Saturday, March 24, 2012
Tuesday, October 11, 2011
My sister turned 30 in September! She is the cake queen and is always making wonderful cakes for everyone so I knew that when I made her cake it needed to be amazing. I saw an idea while blog hopping one day that had 30 suckers in a container and said 30 sucks.
I thought it was a really cute idea and decided that I wanted the suckers to be cake pops! I looked online for a similar idea, but could not find anything! I asked my friend April to help me make them because she makes amazing cakes too and has worked with fondant. So we came up with the idea to make cake pops, dipped in chocolate, then wrapped in fondant to look like suckers. And I think we achieved the look I wanted! I also made cupcakes to go along with the sucker pops. They are regular boxed cupcakes, with homemade frosting topped with crushed suckers!
I thought that making and working with fondant would be really hard and scary but it was so easy. The recipe for the fondant listed below is so easy to make and actually tastes good. And it's just like working with dough so don't be scared to try it!
Adapted from My Baking Addiction
3 sticks unsalted butter, softened
2 teaspoons clear vanilla extract (this helps maintain the bright white color)
1 1/2 pounds (24 oz.) confectioners sugar, sifted
4-6 tablespoon heavy cream
In a large mixing bowl, cream the butter until fluffy. With the mixer on low speed, slowly add in confections sugar and continue beating until well blended. Add in vanilla and 3 tablespoons heavy cream. Blend on low speed until moistened. Add an additional 1-3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Fondant Recipe from April Takes the Cake Blog
1 package (16 oz.) white mini marshmallows
2-5 Tablespoons water
2 pounds powdered sugar (8 cups)
1/2 cup vegetable shortening
To make the fondant, place marshmallows and 2 T. of water in a microwave-safe bowl. Microwave 30 seconds on high, stir until mixed well. Continue microwaving 30 seconds more, stir again. Continue until melted, about 2 minutes. Place 3/4 of the powdered sugar on top of the melted marshmallow mixture. Fold powdered sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter generously with shortening. Turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding powdered sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry. Add some water (about 1/2 teaspoon at at time) kneading until fondant form a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
It's best to allow the fondant to sit, double wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of shortening. Wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. The fondant will keep well in refrigerator for several weeks.
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 inch think.
To color fondant you will need to tint the entire batch. Add a little icing color to the melted marshmallow mixture before adding powdered sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.
Makes about 2 lbs. of fondant