My favorite frostings: Vanilla buttercream, Chocolate almond, and orange "Buttercreamsicle"

 

 

Vanilla cranberry layer cake with orange buttercreamsicle frosting

How to create an award winning garnish in a few simple steps

I have been asked a few times this week for my frosting recipe. Up until now there hasn't really been a recipe at all, just a few ingredients whipped up into sweet creamy deliciousness. I measured it today while I made it, and I realized the best part about it is, you can add a little extra milk or sugar to thicken or thin the frosting, and you don't have to get the measurements just perfect.   You will love these buttercream recipes on sugar cookies, cupcakes or any kind of dessert that warrants a sweet topping.   I hope you try them and come back again and again!  

 

Recipe: Delicious Homemade Frosting:
Recipe source: Emmy in her Element
 

{Vanilla Almond buttercream}

1 cup (2 sticks) room temperature butter

1/8 teaspoon salt (yes the salt is needed to balance out all of the sweetness)

1 teaspoon Vanilla

4-5 cups powdered sugar (depending on desired thickness)

2 1/2-3 tablespoons milk

1/2 teaspoon almond extract (optional but so delicious!)

Food coloring (optional)

Note: If you are wanting your frosting to be very white, substitute clear vanilla for dark vanilla to help keep it lighter white.

 

{Chocolate buttercream}

1 cup (2 sticks) room temperature butter

1/8 teaspoon salt (yes the salt is needed to balance out all of the sweetness)

1 teaspoon Vanilla

4-5 cups powdered sugar (depending on desired thickness)

3 tablespoons milk

2 tablespoons cocoa powder
1/2 teaspoon almond extract

 

{Orange Buttercreamsicle}

Ingredients:
2 cubes room temperature butter
pinch of salt
2 tablspoons fresh orange juice
1/2 tablespoon orange zest
4 cups powdered sugar
1 teaspoon vanilla.

Cream ingredients together until whipped into fluffy topping. You will need to let the frosting mix for 3-5 minutes. You can add more sugar to thicken it or more milk to make it a thinner frosting. In order to get frosting to hold its form (such as in the pictures shown on my cupcakes) you will need to add the full amount of powdered sugar to thicken it. Thinner frosting will still taste delicious and work fine, but will not hold its shape as well for piping.
 

 These frosting recipes can be frozen up to 3 weeks. Thaw at room temperature and re-whip to soften and re-cream.

 

For the cupcakes pictured I used vanilla buttercream, mixed dark pink and light pink in two different bowls, and piped with a star frosting tip. I used the darker pink on the outside and the lighter on the inside to create an ombre look. I added pearl sprinkles on top and we shared them with a friend.  

Olive Garden Copycat: Breadsticks and Alfredo dipping sauce

At my bridal shower many years ago, someone gave me a recipe book called "Top Secret Restaurant Recipes". I was so excited to find several of my favorite meals in the book, but one in particular stood out to me... Olive Garden Alfredo sauce. Is it indulgent? Oh yes. Its full of heavy cream and butter with a little garlic.... translation? HEAVEN.   I also have a fun and simple breadstick recipe that tastes very similar to the olive garden breadsticks, especially with sprinkled with garlic salt and dipped in delicious Alfredo sauce. It takes a little bit of time, so its a great one to make ahead and freeze, or save for a rainy afternoon at home. Today I had both time and the right ingredients to try them together. I was so excited about the result, I had to share.  

 

Recipe:

{Alfredo dipping/pasta sauce}

1/2 cup (1 stick) butter

2 cups of heavy cream

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 cup grated parmesan cheese

 

Melt butter in a small saucepan over medium heat. Add the heavy cream, garlic powder, and pepper and simmer for 10-12 minutes or until thick.

When alfredo sauce has reached your desired thickness, add the parmesan cheese and stir in(sometimes I like to add a little corn starch to really thicken it up). Keep heated on low until ready to serve.

 

Pretty easy eh?? The best part is, it makes a whole pan full and you don't have to pay a spendy amount for a tiny bit in the restaurant~! You can relax on your own couch and enjoy!!

**You could also use this as a sauce to eat over linguini pasta with mini shrimp or chicken.**

   

   

Recipe:

{Olive Garden garlic breadsticks}

2 tablespoons granulated sugar

2 1/4 teaspoons dry active yeast (I use SAF)

1 cup plus 1 tablespoon warm water

3 cups bread flour

1 1/2 teaspoons salt

1/4 cup (1/2 stick) melted butter

 

Topping:

2 tablespoons butter melted

1/2-1 teaspoon garlic salt

 

Dissolve the sugar, yeast and water in a small bowl and let it become frothy. Now with mixer on low, add salt melted butter. Now add 2 cups of flour. Mix until combined and swap your mixer out for your dough hook. Add remaining cup of flour and let the dough hook pull the dough for about 8-10 minutes.

If you don't have a stand mixer THAT'S OK! Knead dough on countertop by hand for 10 minutes. You should have a very smooth elastic dough.

Place dough in a covered container for about an hour, or until the dough has puffed up almost double in size. Once risen, dump dough onto countertop and with a sharp knife cut dough into equal pieces (as many or few as you want). I made 16. They were perfect size for my kiddos to grab. Roll out pieces into a breadstick shape  and place on a greased sheet pan. Let rise another 45-60 minutes.

Preheat oven to 400 degrees F.

Bake the breadsticks for 12-15 minutes or until golden brown.

When you pull the breadsticks out of the oven, immediately spread with melted butter and sprinkle with garlic salt. Serve warm with Alfredo dipping sauce.

 

 

Red potato and pepper vegetable medley

I love finding new ways to eat my vegetables and sneak spinach into dishes. For  a new side dish at dinner, I made a medley of veggies, sautéed them in olive oil and used some simple seasonings to flavor them. I was able to sneak over a cup of spinach into this side dish, and you can hardly tell because the warmth of the pan wilts the leaves down.  We thought it was delicious and I even had my 20 month old eating it! YIPEE.

 

  **This recipe does not have specific measurements because you can make it as big or as small in amount as you want to for yourself or family. Simply use these seasonings to flavor the veggies until you get the desired taste.**

Recipe:
Olive oil
French fingerling potatoes or red potatoes
sweet mini peppers (red orange and yellow)
sweet onion
spinach
parsley
Salt and pepper
onion powder
garlic powder

Pour some olive oil in a large sauté pan, and heat to medium. Chop red or fingerling potatoes into bite sized chunks, and add to pan. Sprinkle with salt and pepper.
Add 1/2-1 sweet onion sliced, and some chopped sweet mini peppers. Sprinkle with onion and garlic powder and add more salt if needed. Cover pan and let cook for 15 minutes or so until the potatoes are tender, stirring every 5 minutes.
Once potatoes are tender, add spinach. You can add A LOT (I did about 1 1/2 cups) and you can hardly tell as it wilts down with heat. Stir for a few minutes until incorporated, remove from heat.
Add fresh parsley on top.

This recipe is not anything fancy or special, but it is a wonderful way to change up the way you eat veggies and add color, nutrition, and new flavors to your plate. I hope you try it and enjoy it!

  

 

 Want to know another great veggie recipe for roasted rosemary and olive oil vegetables? LOOK HERE

Rolled oat and buttermilk-cranberry Loaf

 

Hello there! I've been a little MIA this past week. I hate to admit it, but those winter blues are getting to me a little. I was doing really good until these last few days of gray and freezing temperatures hit us. I have been spending time bundled in blankets with my little ones, catching up on some organizing in the house (spring cleaning sneaking in) and having a few lunch and dinner dates with close friends who make me laugh. I had sort of lost my mojo there.

This morning the sun was out and even though its only in the 30's, feeling a few rays of sunshine on my cold nose was all I needed to find a little burst of HAPPY and get back in the kitchen.

I found a new recipe in my Betty Crocker "Big book of Bread" that I am really excited to share. I have loved using wheat flour and incorporating healthy grains into my family's daily meals.

This is a super easy and fast recipe, that is absolutely beautiful and fun to serve. It tastes delicious and your kitchen will smell wonderful.

Is there anything better than the scent of fresh warm bread wafting through your home on a cold windy winters day? I say no my friend, I think not.

 

I hope this recipe warms your kitchen and spirits as it did mine! 

 

 

Recipe:

1 cup rolled oats

3 cups whole wheat flour

1/3 cup packed brown sugar

1 teaspoon baking soda

1 teaspoon cream of tartar

3/4 teaspoon salt

1/4 cup cold butter cut into small pieces

1/2 cup sweetened dried cranberries or cherries

1 egg

1 1/2 cups buttermilk (IF YOU DONT HAVE BUTTERMILK: its ok!! I didn't either. Here is a substitution. Add 1 tablespoon of lemon juice OR white vinegar and enough milk to make 1 cup. Let sit for a moment before adding. Milk will slightly curdle)

 

Heat oven to 375. Spray a cooking sheet with pam. Reserve 1 tablespoon of oats for garnish.

In a mixing bowl, add oats, flour, brown sugar, baking soda, tarter and salt. Cut in butter using a fork until mixture looks like course crumbs. Add in dried cranberries.

 

Reserve 1 tablespoon buttermilk. In a small bowl, whisk together egg and remaining buttermilk. Slowly mix into dry ingredients until moist. Knead 5-6 times on a lightly floured countertop. Form into a 7" round and place on cookie sheet. Brush with buttermilk and garnish with remaining oats.

Bake for 35-40 minutes or until golden brown. Cool for 30 minutes, and slice with a serrated knife.

 

 

 I feel like this loaf has a scone-ish quality to it. Crunchy outside, soft inside. I think its best enjoyed with butter or cinnamon honey butter on top!
 

Superbowl Snack favorites

It's Here Its Here! Super bowl Sunday!

To be honest, my favorite thing about this "Holiday"  is that I get to cook lots of goodies for my family and friends to share for the game. Shhhh! Don't tell my husband but making tasty eats on the big day is my #1 reason for loving Super Bowl Sunday!

 

If you are stumped on what to make for the big day, take a look at a few of our family's favorite  recipes, and enjoy these easy homemade snacks with your friends and loved ones while you cheer on your favorite team.

 

Who are you rooting for this year?

 

Black forest ham and swiss sliders

 

 

Asian Chicken Lettuce wraps

 

 

Buffalo Hot wings- grill style

 

 

 

 

Hot and chewy buttered pretzels, and cinnamon wheat pretzels

 

 

3 Cheese Jalapeno poppers

 

 

Sweet cinnamon apple pie turnovers

 

Delicious pulled pork

 

Family favorite pasta salad

 

 

 

Mom's chewy gooey caramel corn

 

Mini cheesecakes with raspberry swirls

 

 For more recipes and ideas GO HERE

Happy Super Bowl Sunday!

Olive oil and Spinach Waffles with Berry lime compote

 

I am sitting here at my breakfast table with the sun shining through the window onto my plate. I am savoring every bite of my delicious health conscious breakfast while the kids are watching morning cartoons- and I am having a moment. A moment free of "mommy I need..." and worrying about the laundry and dirty dishes. A moment free of paying bills or getting hit in the head with a flying toy.

A moment of pure relaxation and calmness. A mini vacation lets call it... and it wouldn't be a perfect vacation without a delicious meal to accompany me.

This morning I wanted to experiment with healthy waffles. I have made a few batches of pancakes recently found Here and Here and they are so tasty but its fun to mix things up. It also helps to keep the kiddos interested in trying something new. Mixing spinach into meals verses serving it raw can be a great way to "trick" yourself or family into enjoying it. I have also found it has been easy for us to make the switch from white flour to whole wheat. I actually really love the texture it adds to my bread items.

 

In this recipe I used all wheat flour and no added sugars. Honey is a healthy alternative to sugar, it adds a floral sweetness and I love the texture from the oats. I honestly can't even tell that the spinach is in the waffles except for the cool green color it adds.

And for my absolutely favorite part? The Berry compote topping. It is tart and sweet, tangy and warm from the very slight hint of cinnamon. It is so delicious served warm OR cold. Give it a try... you will feel like superwoman.

 

Here's how I did it....

 

 

Recipe: (serves 3-4 adults, double if more is needed)

{Berry Lime Compote}

1 1/3 cups fresh or frozen berries.

1 lime

2 tablespoons honey (this leaves the syrup tart, add more honey if you want it sweeter)

1/2 teaspoon cornstarch
1 cinnamon stick or 1/8th teaspoon cinnamon

 

 Add 1 cup of the frozen or fresh berries into a saucepan. I used blackberries, raspberries, strawberries and blueberries from a frozen pack.

Add the juice of 1 lime and 2 tablespoons honey. Stir and add cinnamon stick.

Heat compote and stir occasionally, simmering until fruit has softened and blended together. (About 10 minutes or so)

Once fruit has broken down, add 1/2 teaspoon of cornstarch to thicken. Whisk until desired consistency and then add 1/3 cup of fresh or frozen fruit to compote to give it whole fruit chunks along with the syrup. Remove cinnamon stick.
 Compote can be enjoyed warm, or cooled and stored in the fridge and served as a cold syrup over pancakes or waffles!

 

{Olive oil and spinach waffles}

1 3/4 cup low fat milk

1/4 cup water

2 eggs

1 cup spinach

2 tablespoons warm honey (warming it for 5-7 seconds helps it incorporate easier)

1/2 cup olive or vegetable oil

4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup of dry oats

2 cups whole wheat flour

 

Add all ingredients into blender except flour and oats. Blend until spinach is finely pureed. Add flour and oats and blend just until mixed. Pour batter into a greased waffle iron.

Makes 6-7 large waffles.

 



 

             xoxo

l

Healthy and delicious Chicken Lime soup

 

 

 I am excited to have a member of my family guest posting on my blog today. Her name is also Emily. She is an amazing mother, and she loves to cook for her family. Like all of us, she is busy searching for healthy recipes that still have flavor. She was kind enough to share this recipe with me, and now we want to share it with you. Happy cooking!

 



 

Hi, I'm Emily,  I'm so excited to share this recipe with you!
 I'm always looking for great healthy recipes I can whip together for my family and I'll be honest, sometimes it's just altering another recipe to be what I want :) With three kids, that all seem to be busy and growing, and a husband who is gone long hours working all day on his feet it's important that we can reconnect and relax at the dinner table. I generally opt for easy and fast dinners during the week, but I never sacrifice flavor! Like most moms I have limited time (and energy) by the end of the day so having my list of go-to dinner ideas is so handy! This one is on it ;) In our house you eat everything given to you before you can have seconds of anything and my kids know (the older ones) that I am not a cook to order chef ;) that being said, it's important to me that when my kids sit down to dinner or any other meal that they like what they see, smell and taste! I make an effort to make things fun at the table even if that means just getting to pick their own toppings; It makes them feel like they are choosing what's for dinner. A great little trick I'll keep up my sleeve as long as I can! I want to tell you why I love this recipe. It's fast, it's easy, it's inexpensive and most importantly it feeds a whole heap of people :) and with only 5 main ingredients how could you go wrong? One of my concerns when it comes to feeding my family is the quality of what I am giving them. That's why I love cooking! I know exactly what I'm putting into all of my dishes... Including the TLC! I hope this recipe makes it to your dinning table and that you have as much fun making and eating it as my family does! Many blessings from our kitchen to yours!

 

 

Recipe:{Main Ingredients}
10 C. Water 
12 tsp. Chicken bullion granules 
4 C. Shredded chicken
2 C. Salsa verde
1 1/2 cups Wild or brown rice
2 1/2 tsp. Ground cumin seed

{Optional Toppings}
Avocado
Cilantro
Lime 
Tortilla chips
Cheese
Tomato slices
Directions:

Place water and bullion granules in a 6qt soup pot and warm on low-med.
Heat some oil on med in a large skillet. Place three or four breasts in the oil making sure to flip over to cook fully. When chicken is done place one breast at a time on a cutting board and shred with two forks. Add chicken, salsa, rice and cumin to the broth and bring to a boil. Once boiling, cover and reduce heat to low-med for 45 minutes. Garnish each bowl with toppings, cilantro and lime juice to taste (about 1/4 lime per bowl).

 

I was thankful Emily shared this recipe with me, my family loved it and I was actually able to freeze the left overs because it makes a large batch. I will save it for another night when I'm short on time. This soup is a fun change up to traditional soups we usually have. It is so tasty with all of the different toppings you can use, not to mention its ingredients are healthy!