KUMBAYA!!

Last weekend we had a birthday celebration at the house – Jaks’ 2nd birthday and Hudson’s 13th birthday.  10 kids, all cousins, on a beautiful, sunny day, all playing, laughing, eating bbq’d hot dogs and burgers, being silly……being kids!  Along with Mom, Dad, Aunts, Uncles, Grandma, Grandpa, Great Aunts, 2nd cousins, friends, basically a nice, big family party.

  Happy Birthday   taste test2
What better fun birthday dessert could I make for the event, but Minion cupcakes!  Anyone who knows me, knows that I love the Minions, they’re funny, cute, silly and they sort of walk to their own beat!  Making these definitely brought out the kid in me, (not that the kid in me isn’t out almost every day already)., but I got to make Bob, Dave, Kevin, Stuart and have fun making goofy smiles with them!  I used licorice wheels, giant marshmallows, the brown Reese’s Pieces and some black icing to create their faces.

End ProductFor the cupcakes, I used a basic vanilla recipe out of this amazing little recipe book I have from the Food Network Magazine.

  • 1 1/3c flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 stick butter
  • 1c sugar (I used brown sugar)
  • 2 eggs
  • 2 tsp vanilla
  • 1/2c milk

This book has everything from a birthday classic cupcake to salted caramel toffee to malted milk to passion fruit to root beer float – yes, we are still talking about cupcakes!  There are 50 different kinds of cupcakes……hmmmm, maybe this should be the recipe “book” that I use to make every recipe listed.  Not enough variety maybe?  We’ll see.  Anyway, back to my Minions…..I sliced the tops with an ‘X’ and filled them with a shot of vanilla custard just to give the kids an extra surprise when they bit into them, which was a HUGE hit!

           ready to mix    Filling

As much as using a boxed cupcake mix would be simpler and maybe save me about 5 minutes (ok, maybe 10)……there’s just something about a cupcake from scratch that is sooooo much yummier than a powder in a bag in a box where you add oil, an egg and some milk.  Nope, not gonna do it!!  Plus, I can also modify the ingredients and make it a “healthier” version if I want to.  Same goes for the icing – none of that plastic tub stuff.  I want the real deal……scrumptious, fluffy buttercream frosting, which conveniently, I found on the Food Network’s website.  Mmmmmm, YUM!  It’s crazy simple to whip up and it tastes way better than the ready made store bought icing.   From the looks on these little munchkins’ faces, I think it’s safe to say they’re “kid approved”!

Collage

So next time you’re throwing a birthday party for one of your kidlets, be creative, be adventurous, have some fun with the “cake”.  And remember, it doesn’t have to be the traditional cake that you cut into pieces for everyone – cupcakes are kind of like their own personal mini cake.  Plus, you won’t have anyone fighting over the flower, balloon or whatever the decoration may be on the corner of the cake slab so they can have extra icing!!

Happy BakingBusiness Card heart

 

Attack of the Giant Raisins

So, after being told several times by different people that I really should watch the movie “Julie and Julia” with Meryl Streep and Amy Adams, I finally got the chance to.  It was very cute and it kind of planted a seed in my head…..I’m actually considering doing something similar – finding a really amazing dessert cookbook (recommendations are more than welcome – feel free to leave your ideas in a comment!) and making all the recipes in it!   The only 2 things I need is to find the cookbook and find someone (or multiple someones) that would volunteer as guinea pigs to try the end results of my efforts!  The other thing in the movie that came up was in one of the blogs that Julie Powell was writing, she asks if there is even anyone that reads her blog and I got to thinking the same thing!  Does anyone read this?  Do I inspire anyone to try making a new dessert or try to improve on a classic?  Is there anyone out there?  Or is it just me, writing my overspilling brain’s thoughts on to my computer screen?      On to today’s blog…………….

Growing up, I thought dates were “yicky” and this was probably because I thought they were like a prune or just giant raisins – which I also wasn’t a fan of.  In all honesty, up until about a year ago, I still wasn’t sold on them.  Then I tried my first date square and was kicking myself for not giving them more of a chance.  I realized that they are sweet and tasted like a brilliant mix of caramel, cinnamon and honey.  Plus, there are so many wonderful health benefits to them.  Aside from being filled with nutrients your body needs, like protein, anti-oxidants, B-Complex vitamins, potassium and magnesium (which both aid in the regulation of blood pressure and give you a big boost of energy), they are also a great source of fiber, and we all know how beneficial that is, especially for our digestive system!  Did you also know that they help combat arteriosclerosis, which is the thickening and hardening of the walls of your arteries.

  • “The anti-oxidants in Medjool dates play an important role in ridding from the body bad fats as well as reducing the risk cancers. Their high fiber content also plays an important role in fighting deposition of plaque, mostly associated with development of arteriosclerosis.”   ~  www.healthbenefitsofeating.com

datesEnough from the side of my brain that is obsessed with the health factors that certain foods bring to us and over to the other side, the side that is obsessed with creating deliciousness and transforming these sweet, plump and luscious fruits into a gooey, thick mixture to cover a crumbly, soft crust.

pouring mixtureDate squares are actually quite effortless to make.  Chopping the 3 cups of dates is perhaps the most time consuming task of the whole process.  Nevertheless, chopping them by hand is the best approach, as you can decide how big or how small you want the pieces of dates to be.  I cut mine into medium sized chunks (about 8 little nuggets per date).  I found keeping them a good size helps keep the mixture a bit thicker, so when the final masterpiece is baked, the filling doesn’t ooze out the sides when you grab a square to sink your teeth into!  Add a bit of water, lemon juice and some brown sugar and pop the concoction on the stove to simmer it all together into a thickened, blended filling.  The crust and the crumble for the topping is a basic recipe – flour, butter, brown sugar, oats and a bit of baking soda.  You can get fancy if you want and add a dash of cinnamon or nutmeg, or some chopped nuts, whatever your taste buds are in the mood for that day.  Bake it for about a half hour and let the enticing aroma take over your kitchen.

fresh from the oven 
I guarantee these mouth watering squares will not last in your house!  But just remember that dates have a healthy dose of fiber and amino acids that will help “move things along” your digestive track, so it would be a wise decision NOT to eat half the pan of squares in one day!!

ready to eat

 

 

This amazing recipe was found on www.robinhood.ca