Chocolate Almond Frosting

It was the best of cupcakes; it was the....ha ha.  There's no "worst" cupcake here, but this is a tale of two cupcakes.

It was my son's 2nd birthday, and I couldn't decide what kind of cake I wanted--don't judge, he's too young to tell me!!  I REALLY wanted coconut-lime; I REALLY wanted chocolate almond.  So I made both.  Click here for Coconut-Lime Frosting.

This Chocolate Almond Frosting is super chocolate-y.  I don't like things that are "kinda" chocolate-y.  They must be super chocolate-y or something different! 

You need:

12-24 cupcakes, previously made
1/2 bag of powdered sugar
1/2 c. butter
4 oz. cream cheese
2 t. vanilla extract
2 t. almond extract
1/2 c. cocoa powder

Cream together the butter and cream cheese.

Add the extracts and cocoa; mix well.

Add the powdered sugar, mix well.

If the frosting seems too stiff, you can thin it.  You can use milk or water, however, in keeping with super chocolate-y, I added chocolate syrup!

If it is too thin, add more powdered sugar.  When it is the right consistency, beat on high for about 5 minutes, until it is creamy and smooth and perfect.

To frost your cupcakes, scoop your frosting into a pastry bag or other frosting device, frost with a butter knife, or use my fave method.  I put a gallon sized ziplock bag into a small bowl and fold the top over the sides of the bowl.

Scrape the frosting into the bag.  Pull the sides of the bag up and remove the bag from the bowl.  Press the air out of the bag and seal it.  Squeeze the frosting into a corner.  Cut about 1/4 to 1/2 inch off the corner of the bag.

 Pipe frosting onto cupcakes.

This recipe will frost 24-30 cupcakes like this:

It will frost 12-15 cupcakes like this:

I prefer lots of frosting with my cake!!

Coconut Lime Frosting

It was the best of cupcakes; it was the....ha ha.  There's no "worst" cupcake here, but this is a tale of two cupcakes.

It was my son's 2nd birthday, and I couldn't decide what kind of cake I wanted--don't judge, he's too young to tell me!!  I REALLY wanted coconut-lime; I REALLY wanted chocolate almond.  So I made both.  Click here for Chocolate Almond Frosting. 

This Coconut-Lime Frosting is rockin.  It's sweet, tart, creamy, tangy; it's awesome!!! 

You need:

12-24 cupcakes, already prepared
1/2 a bag of powdered sugar
1 c. sweetened coconut, toasted
2 limes (zest and juice)
1 t. coconut extrace
1/2 c. butter
4 oz. cream cheese

In a medium mixing bowl, cream together the butter and cream cheese.

Use the small part of a grater to zest the two limes.

Make sure that as you zest, you only get the green part off.  If you grate the white pith into the zest, it will be bitter.  Put the zest into the bowl.  Cut the limes in  half and juice them into the bowl.  Add the coconut extract.

Add the powdered sugar.

Beat on a medium-high speed for about 5 minutes, until it's super creamy and wonderful.

To toast the cocount, put it in a small pan.

Stirring frequently, over medium heat, toast until golden brown.

Watch it closely, almost as soon as it is toasted, it will burn.

To frost your cupcakes, scoop your frosting into a pastry bag or other frosting device, frost with a butter knife, or use my fave method.  I put a gallon sized ziplock bag into a small bowl and fold the top over the sides of the bowl.

Scrape the frosting into the bag.  Pull the sides of the bag up and remove the bag from the bowl.  Press the air out of the bag and seal it.  Squeeze the frosting into a corner.  Cut about 1/4 to 1/2 inch off the corner of the bag.

Pipe the frosting onto the cupcakes.

This frosting will frost 24-30 cupcakes like this:

It will frost 12-15 like this:

Sprinkle toasted coconut on top of the cupcakes.

Tara's Honey Wheat Bread

 This is my mother-in-law's recipe for honey wheat bread.  It is so scrumptious.  I try to stop at four pieces, but I can easily eat the loaf by myself!  This recipe makes 3 medium-sized loaves, but I didn't know that, and I made two GIANT loaves.  My mother-in-law actually mixed the dough, so I didn't get any pics of it mixing.  I took over the rising and baking.

You need:

3 T. yeast
2 c. warm water
1 c. honey
2 T. salt
2 c. warm milk
4 T. oil
6 c. white flour
4 T. dough enhancer
6 c. wheat flour

Combine all ingredients.    I add the white flour first and the wheat flour last.  This recipe about tops out what my mixer can hold.  Knead the dough for 6-8 minutes.  Cover and let rise till doubled. 

Spray hands and counter top with cooking spray.  Roll or pat dough into a large rectangle.

Cut into thirds, even though the pictures only show two.

Roll each section into a loaf and place into three loaf pans that have been sprayed with cooking spray.

Cover, and let rise till doubled.  Bake at 350 for 30-35 minutes.  Tap on the tops of the loaves when done baking.  If they sound hollow, they are done.

Lightly brush the tops of the loaves with butter.  This bread is amazing alone, as toast, or in sandwiches.

The one on the left is buttered; the one on the right is unbuttered.

Brown Sugar Wheat Bread

I was given this recipe by a friend.  We had been talking about Quick Rise Yeast.  She said this recipe was perfect.  Well, I came home and just knew I had some quick rise yeast.  Guess what?  I didn't!  Anyway, I made it with regular yeast.  I think my recipe was only meant to make one loaf, and I tried to do two because they turned out really small.  They're not hard or heavy like wheat bread often is, though.  It's really yummy.

You need:

2 c. warm water
1/3 c. packed brown sugar
4 T. vegetable oil
2/3 c. white flour
1 T. dough enhancer
2 t. salt
4 c. wheat flour
1 T. rapid rise yeast

***I always use my KitchenAid Mixer for bread.  It allows me to keep the dough as sticky as possible during the kneading stage.  If you are not using a stand mixer, you'll probably need more flour in order to create a knead-able dough.***

Combine ingredients, using only half the wheat flour and put the yeast on top of it. 

Begin mixing, adding flour until dough cleans the sides of the bowl.

Knead for 6-8 minutes.  This is what it looks like when I am finished kneading it:

It is super sticky, and that's the way I've found bread to work out best for me.

Cover and let rise until doubled.

Punch down.  Now it's time for shaping.  I don't like to add extra flour to my dough for shaping, so I spray my hands and counter top with cooking spray instead.  Pat the dough into a large rectangle.

Cut the rectangle in half.

Roll the dough up and place it in two loaf pans that have been sprayed with cooking spray.

Cover and let rise till doubled.  I forgot to take a picture of this.  Bake at 350 for 30 minutes.  You the bread is done if you tap on the top and it sounds hollow. 

Brush the tops lightly  with butter.  This stuff is great as is, and it makes spectacular toast!!

Edible Mud Pies

This is such a fun and easy way to welcome spring.  I did this with my preschoolers, and they had a ball!  That's also why there's only a beginning picture and an end.  The middle got messy, and I couldn't take pictures of their cute hands making the messes.

You need:

3 mini pie tins
2 c. sand (graham cracker crumbs)
4 T. swamp water (melted butter)
1 package prepared mud (chocolate pudding)
dirt (crushed chocolate Oreos.  I used 2 rows of the package)
grass (tinted coconut)
worms (gummy worms)

Combine the sand and swamp water.  Pat 1/3 of the mixture into each tin.  Spoon 1/3 of the mud into each pie tin.  Cover with 1/3 of the crushed Oreos.  Sprinkle on grass.  Add worms where they want to go. 

To tint coconut, put about a cup of coconut into a bag.  Add a couple drops of green food coloring.  Seal the bag, and shake to color the coconut.  Add more green food coloring to reach desired level of "grassiness."

When it's done, it will look more or less like this:

A messy, yummy project, perfect for little hands!

Balsalmic Green Beans

These are sooooo yummy.  My kids gobble them down and ask for more!  Plus, this side dish goes with everything.  It calls for 3-4 pieces cooked and crumbled bacon.  You can cook and crumble it before starting; it just takes longer.  I like to cook up 2-3 pounds of bacon and freeze it.  That way I have it readily available whenever I need it.

You need:

2 bags green beans (I like whole.  If I had fresh, I would use those instead!)
1/2 c. balsalmic vinegar
1 T. Worcestershire sauce
1/2 c. brown sugar
1/2 medium onion chopped
3-4 pieces bacon, cooked and crumbled

Add the crumbled bacon to the pan.  Since mine is frozen, I like to bring it back to sizzling.

Add the onion to the pan and cook until soft.

Add the green beans to the pan.  DO NOT COVER THEM!  Just keep stirring until thawed and hot.  If using fresh, you may need to use 1/4 cup of water over medium heat to steam them through.  The frozen beans have enough moisture in them to accomplish the same thing.

While they cook, mix together the balsalmic vinegar, Worcestershire sauce, and brown sugar.  It will be rather thick.

When the beans are hot, and starting to get a little brown in the bottom of the pan, add the sauce to the pan.

Let it cook for a couple of minutes.  The sugar will caramelize and the sauce will thicken.  Serve immediately.