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Tag Archives: holiday
This week has been a bit hectic, so today I’m posting an oldie but a goodie! Enjoy!
Yep. I went there. And you know what? I’m not even ashamed of that one! You know what else? I don’t even really like eggs that much (scrambled is okay but never hard boiled). I do, however, like dying them for Easter and decorating my house with them like I suddenly live in a chicken coop.
I was looking online the other day for inspiration on how to use my brightly colored and be-glittered eggs on my Easter table and came across some pretty amazing ideas, some of which actually include eggs. My dining room table is neither big enough nor grand enough to accommodate most of these decorations (seriously, where does the food go? over-the-top doesn’t even begin to describe them), but I have to say, I rather like the one with the egg cups and the Peeps—no eggs, but cute nonetheless!
Bring a little luck of the Irish to your kitchen this Sunday with one of these fun green recipes!
Kale Pesto White Bean Dip from Annie’s Eats
Sneaky Healthy Mint Chip Milkshake from Yummy Mummy Kitchen
Pasta with Basil, Arugula, and Walnut Pesto from Cooking Light
Chocolate Mint Icebox Cupcakes from Two Peas and Their Pod
Honeydew-Cucumber Mojito from Marth Stewart
Edamame Hummus from Babble
Green Velvet Cupcakes from Love from the Oven
I spent most of my Sunday this past weekend baking—as in eight straight hours. When the flour dust cleared, I had 12 mini loaves and one regular loaf of pumpkin bread and 153 cookies. And a two year old on a wicked sugar high. And maybe an extra pound or two. But it was all for a great cause.
Those loaves and cookies went to four awesome coworkers, one great boss, four incredible daycare providers. . . and a partridge in a pear tree! And I even had enough cookies to contribute to my marketing department holiday lunch and pumpkin bread to freeze for Christmas. Talk about time well spent!
Being the creative marketer that I am, you know I had fun with the packaging. I made small tags that I printed on card stock and used tissue paper and yarn to wrap up the loaves of bread. I saw a tip on Pinterest that said to iron tissue paper between two sheets of wax paper to make it suitable for wrapping baked goods. Even after following that step, I was a little nervous the bread would seep through, so I wrapped each loaf in parchment paper before wrapping in the tissue paper. I added a personalized tag to each before tying it up.
Have you made any gifted goodies for the holidays? I would love to see how you packaged them up!
For those who don’t know what monkey bread is, you don’t know what you’ve been missing! This is a Christmas morning tradition in my family because you do all the work the night before, it’s simple, and it’s DELICIOUS.
I know there are lots of different ways to make monkey bread, but this is how my family does it, and I have to say, it’s pretty darn good. Since I am taking over the Christmas hosting duties this year, I’m going to put my own little spin on this recipe by substituting the raisins and pecans for dried cranberries and pistachios for a little festive color!
18 frozen Parkerhouse rolls
1/2 cup chopped pecans
1 cup raisins
1 pkg vanilla cook & serve pudding mix
1/2 cup butter
1/2 cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
1. Soak the raisins in water for about 10 minutes to plump them up.
2. Butter a bundt pan (angel food cake pan works well also).
3. Sprinkle the raisins and pecans along the bottom of the pan, and place the frozen rolls on top in a single layer.
4. In a separate bowl, combine the vanilla pudding mix, nutmeg, and cinnamon, and then sprinkle it evenly over the rolls.
5. In a small saucepan, melt the butter and then add the brown sugar. Heat until boiling, stirring constantly so the sugar doesn’t burn, and then pour the glaze over the rolls.
6. Cover the pan with plastic wrap or wax paper and allow it to sit out overnight.
7. In the morning, preheat oven to 350°. Bake the monkey bread for 25-30 minutes or until golden brown. Allow to cool for a few minutes.
8. Place a serving platter upside down on top of the pan and then turn everything upside down. The monkey bread will turn out of the pan and be right side up on the plate, ready for you to serve. Just pull apart the sweet rolls and enjoy!