Do you have any of those tried and true family recipes that get passed down from generation to generation? My Mom passed away suddenly eleven years ago, and was gone far too young. She was an amazing cook, and I wish so desperately that I had more of her recipes written down (although I’m sure most often she was “winging it”).
Following up on this weeks Double Birthday Bash post I wanted to share my go-to frosting recipe. I’ve used a couple different ones over the years, but this latest one has stuck with me. It has the right consistency for piping decorations, and it is easy enough to adjust the consistency by changing the icing sugar amount. I also like that this one doesn’t call for vegetable shortening, which I find throws the taste off a bit.
Enjoy! P.S. If you’ve got a soccer fan in the house, check out these cute soccer cupcakes!
Sundays around here are meant for pancakes. Banana pancakes. We make them almost every Sunday. I love whipping up a batch of these and V loves to help, too. Sometimes it seems she randomly knows it is Sunday and will ask for pancakes! They are so easy I even make them the odd weekday if we are planning on being home for the morning. They also freeze really great– I stack them with parchment paper between them and pop them in a ziploc freezer bag to take out for easy breakfasts during the week. Win. And, the entire family loves them, right down to baby A– pictured below enjoying one.
- 1 large ripe banana, mashed
- 1 cup almond milk (We generally have/use almond milk over dairy in our house, but I tested it out with skim milk this morning and it worked the same)
- 2 eggs
- 1 tsp vanilla
- 2 tsp oil
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup flour (I use Anita’s Organic Mill Whole Grain Sprouted Spelt Flour)
Mix everything together and ladle onto warm grill. So easy! (I usually start with the banana for ease of mashing).
Does this post make anyone else hum Jack Johnson? Happy Sunday!
We’ve been busy around here lately, especially in the kitchen! It’s been a busy few weeks for Mike and the weather has gone from crazy hot to crazy rain, meaning the girls and I have spent a fair amount of time inside lately. On Friday it poured rain and we baked up some cupcakes for my friend’s daughter Kadence, who is like a niece to me. I love that I’ve been making her cakes since she was 5! I’m no professional, but I love trying my hand at decorating cakes and cupcakes, and the kids love them perfect or not 🙂
I wanted to do this post because I always look to Pinterest for decorating ideas after I get a theme from the kids. But, it’s annoying when you can’t find good sources for info on what to use to make them. These Soccer cupcakes were easy (although piping grass on 24 cupcakes is time consuming!) and the best part is the grass is meant to be messy, so for a perfectionist like me there is a bit of leeway where I won’t drive myself completely insane trying to perfect them– although I’ll confess that I did test out what it would take to make very even turf grass. Moving on…
Here’s the details:
- Icing tint: Wilton’s Kelly Green concentrated paste- these paste’s work really great for colours.
- Decorating tip: Wilton #233 Flower Center/ Grass
- Soccer balls: This one is tricky (and what I searched all over Pinterest for how to make) They are edible sugar decorations. They are here on amazon, which will work for anyone who starts planning their projects sooner than 3 days before the event. Note to future self. Or, check with your local cake store, you might get lucky, I did!
Happy Birthday to the sweetest 11 year old we know! xo
I am always looking on Pinterest for easy and good recipes. V seems to have boycotted all meat that isn’t a hot dog recently, and I am trying to find dinners that are healthy and appealing. This recipe is one that works for the entire family: Vienna, Mike and I all like this dinner- and even baby A can enjoy it too!
The base is brown rice. I usually throw it in the rice cooker when we are heading outside or for a walk before dinner so it’s good to go when we get home. For meat I cook 6 chicken breasts in the slow cooker and usually get two dinners worth– the second one being whole bowls/rice bowls. The slow cooker works best for whole bowl chicken because it can be chopped very fine and blends (ah-hem– hides) easily with the brown rice. I’ve also made them with ham for V which seems to go over good too. I usually mix in a small amount of sour cream to give it a bit of a creamy texture, especially because V is huge fan of “dip” these days.
Next I chop up a selection of toppings and put them all in smaller bowls and everyone adds their own toppings. This presentation and participation might even be the reason why V likes them so much! Topping ideas: shredded carrots, avocado, cucumber, tomatoes, black beans, salsa, cheese, and a few tortilla chips for texture!