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What’s for Dinner Wednesday: Not your Grandma’s Fried Chicken

19 Feb
With the added spices and Panko bread crumbs, this chicken was a huge hit!

With the added spices and Panko bread crumbs, this chicken was a huge hit!

Ever think you just can’t do one more original thing with chicken? Ever feel like you have just done it all and can’t look at another piece of boneless, skinless chicken?

It’s not just me, is it?

Usually when I shop, I grab a bag or two of frozen chicken tenderloins, and this time when I did I thought to myself, “I don’t even know what to do with this chicken, I’m so done with chicken.”

But then, a wonderful thing happened! I got a surprise goodie bag in the mail from SheKnows, the company I’ve been working with lately, and they saved my dinner that day. Inside my box was a new cookbook, “Chop Chop: The Kids’ Guide to Cooking Real Food with Your Family.” Elizabeth receives Chop Chop, the magazine, from a birthday gift she got this summer, so we were *very* excited to see this newest addition to our cookbook collection.

You’ll be seeing other recipes from the cookbook, I can guarantee, but as we thumbed through it, I saw a recipe for “Not Your Grandma’s Fried Chicken.”

Now I happen to really like my Grandma Rose’s fried chicken cutlets, but I gave this recipe a second look. It called for Panko bread crumbs, which I had, but it also called for Dijon mustard and thyme in the recipe. Most importantly, it gave a tip which I wanted to try out: It said that refrigerating the chicken after it’d been coated with the egg mixture and the bread crumbs for at least 30 minutes, would help to keep the coating on the chicken.

I love breaded chicken and I hate leaving the breading in the pan and eating naked chicken for dinner, don’t you?

For that reason alone, I decided to try this recipe out that night, and I’m so glad I did! The flavor with the added mustard and thyme was delicious and the tip about the refrigeration really did work! Everyone at this, all five of us gave it a thumbs up. That type of five out of five rating is rare in this house!

I served this dish with one of our favorite side dishes from our dinner at the White House: Quinoa Corn and Black Bean Salad. You can click on it to get the recipe.

I found the recipe online, and I have put the link to it here, but I found it interesting that the online version from the magazine doesn’t have the refrigeration tip. It was in the cookbook though and I wouldn’t do breaded chicken without it from here on in!

Here’s the recipe from the online version, with their cookbook’s refrigeration tip added in.

Ingredients

2 tablespoons

olive or canola oil

1 cup fine bread crumbs or panko

1⁄2 cup whole-wheat flour
1 teaspoon kosher salt
large eggs
1 tablespoon dijon mustard
1 teaspoon dried thyme
skinless chicken thighs
1⁄2 teaspoon black pepper
lemon

Instructions

  1. Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
  2. With the help of your adult, turn the oven on and set it to 400 degrees.
  3. Pour the oil on the baking sheet and, using your clean hands or a paper towel, spread it around.
  4. Put the bread crumbs, flour, salt and pepper, and, cayenne (if you like it) on a large plate. Mix well.
  5. Crack the eggs into a bowl (throw the shells away). Add the mustard and thyme and mix well. Add the chicken pieces and swish them around until they are well coated with the egg mixture.
  6. Remove the chicken pieces, one at a time, from the egg mixture and let any extra egg mixture drip off.
  7. Dip the chicken pieces, one at a time, in the bread crumb mixture, rolling them and pressing down to coat each side.
  8. Shake off any extra coating, then put the chicken pieces on the baking sheet. **Cover and refrigerate for at least 30 minutes and up to 2 hours. This step is very important in order to make the coating stick.**
  9. With the help of your adult, put the baking sheet in the oven and bake for 15 minutes. Using a spatula or tongs, turn the chicken pieces over and bake until golden brown, 15–20 more minutes. Serve right away, with a quarter of a lemon on each plate.

Ingredients

2 tablespoons

olive or canola oil

1 cup

fine bread crumbs or panko

1⁄2 cup

whole-wheat flour

1 teaspoon

kosher salt

1⁄4 teaspoon

cayenne pepper

2  

large eggs

1 tablespoon

dijon mustard

1 teaspoon

dried thyme

6  

skinless chicken thighs

1⁄2 teaspoon

black pepper

1  

lemon

Instructions

  1. Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
  2. With the help of your adult, turn the oven on and set it to 400 degrees.
  3. Pour the oil on the baking sheet and, using your clean hands or a paper towel, spread it around.
  4. Put the bread crumbs, flour, salt and pepper, and, cayenne (if you like it) on a large plate. Mix well.
  5. Crack the eggs into a bowl (throw the shells away). Add the mustard and thyme and mix well. Add the chicken pieces and swish them around until they are well coated with the egg mixture.
  6. Remove the chicken pieces, one at a time, from the egg mixture and let any extra egg mixture drip off.
  7. Dip the chicken pieces, one at a time, in the bread crumb mixture, rolling them and pressing down to coat each side.
  8. Shake off any extra coating, then put the chicken pieces on the baking sheet.
  9. With the help of your adult, put the baking sheet in the oven and bake for 15 minutes. Using a spatula or tongs, turn the chicken pieces over and bake until golden brown, 15–20 more minutes. Serve right away, with a quarter of a lemon on each plate.

– See more at: http://www.chopchopmag.org/content/not-your-grandmas-fried-chicken#sthash.ceJP57AG.dpuf

Fun Friday: Hot Fudge Sundae Cake

31 Jan
My mom used to make this all the time when we were growing up, but I'd forgotten all about it!

My mom used to make this all the time when we were growing up, but I’d forgotten all about it!

Today’s recipe for Fun Friday truly is a fun recipe! It’s fun to make and fun to eat. Like many recipes, it’s got a touch of science to it, and I always love recipes that show the kids something very cool. This one definitely does that as it creates a soupy, fudgy sauce underneath a crisp yet cake-like top.

The funny thing about this recipe is it’s one I grew up eating all the time. It was a go-to recipe in our house growing up. However, it’s been so long since I’ve made it myself, that none of my kids (the oldest being 14) even remembered ever having it.

I was recently reminded of it when a friend sent me a link to a similar recipe; she thought it was something I’d like. She was right, I love it! Seeing the link jogged my memory and I went to my oldest cookbook, a Campbell’s Soup photo album type of recipe binder and I pulled out my mom’s recipe for Hot Fudge Sundae Cake.

Elizabeth came into the kitchen, as she often does, and asked if she could help me. And, as she often does, she made almost the entire thing herself, with just some direction from me. It’s a great recipe for kids to learn to make themselves.

First group of dry ingredients get mixed right in the baking dish!

First group of dry ingredients get mixed right in the baking dish!

This recipe is a favorite because it’s a one-dish recipe. You make the entire thing in an 8×8 or 9×9 square baking dish. I used a glass Pyrex dish. You can mix the ingredients in four steps: dry, wet, dry, wet, and then you’re done!

Below is my mom’s recipe for Hot Fudge Sundae Cake, just as I copied it off her recipe card and put it into my first cookbook all those years ago. I hope you’ll give it a try this weekend and you too, will see what a fun, easy recipe it is!

INGREDIENTS and DIRECTIONS

                Step 1:  Preheat oven to 350 degrees.

 In an ungreased 9×9 square baking dish mix together the following ingredients with a fork:

1 cup flour

¾ cup sugar

2 TBL. Baking cocoa

2 tsp. Baking Powder

¼ tsp. salt

Spread evenly in baking dish.

                Step 2: In a two-cup measuring cup mix together the following ingredients and pour over first five ingreidents.

½ cup milk

2 TBL canola oil

1 tsp. vanilla

Spread batter evenly in baking dish.

Before the water goes on top, this is what your baking dish looks like.

Before the water goes on top, this is what your baking dish looks like.

  Step 3: Sprinkle the following two ingredients over batter:

1 cup brown sugar packed

¼ cup baking cocoa

                Step 4: Pour the following over all:

1 ¾ cup Hot Water

Bake 40 minutes at 350 degrees. Let stand15 minutes and serve.

Spoon sauce over ice cream if desired.

The secret is in the sauce. Underneath the crispy chocolate cake is a fudgy sauce to top your ice cream and cake!

The secret is in the sauce. Underneath the crispy chocolate cake is a fudgy sauce to top your ice cream and cake!

Monday Musings: Everything and the kitchen sink

14 Oct

MP910221049It’s October.

It’s Breast Cancer Awareness Month.

A friend was just diagnosed. It’s a scary time.

I have my mammogram next week. I don’t want to think about it.

I’ve actually been waiting for October to post a book review from a book I read this summer that I absolutely loved and goes well with this month’s honoring of those who have been affected by breast cancer. We read it for our book club book in July. I’ve waited a long time.

I had a great snack idea to share that went along with it too, which I wanted to write about and to tell you the story behind, as well.

But, I also struggled with this post because I believe in honesty and being forthcoming and because part of the story that goes along with the book and the snack isn’t pretty, but I can’t not add it in or I’d feel dishonest.

I never want people to think that it’s all rainbows and roses over here at our house all the time, with kids and parenting and all that goes along with it. I share lots of great ideas and lots of great and amazing happenings but I did want to share this too, because it’s part of daily life, it’s real.

So read on, for the review, the snack and the story. Today’s post will have everything and the kitchen sink for you.

******************************************************************************************************************

The Review:

This summer for our book club, we chose to read “All You Could Ask For” by Mike Greenberg. I’ve linked to his website here for the book rather than showing the cover of the book because I don’t want to use their image without permission.

It was one of the best books I’d read recently. I absolutely loved the story of the women characters in the book, joined together by the common thread of breast cancer. It featured a social media component, as the women first “meet up” online. You know how much I love social media, so I enjoyed that aspect of the book as well. I read the book every second I had the chance. I didn’t want to put it down, and when it ended, I was sad to see it go. I wanted to keep on reading, keep on following the story. I loved, loved, loved it.

I was amazed that the author, Mike Greenberg of the famed ESPN sports talk show had written the story. It had such a female perspective to it, such insight into the minds of how women, girls, think. Lots of girl-talk, chick-flick type of behavior. That part of reading the book, thinking of how he could’ve written it as a male author, was enough to keep me turning the pages alone!

The story behind the great snack idea:

So this summer, as we often do, we were taking a family walk after dinner one night. As we walked, I was slightly behind with my younger two daughters, while Don and Caroline were up ahead. We were walking and talking and I said to them, “Girls: I need to come up with an idea for what to bring to my book club this week. It’s a pot luck. I need either an appetizer or a dessert. Help me out.”

Total concentration.

Total concentration.

Elizabeth answered me, “Well Mommy, what was the book you read about?”

I gave her the cliff notes version, telling her the basic story line about the characters and breast cancer and social media.

“That’s easy,” she said. “Make cupcakes with white frosting and make pink ribbons on them!”

I was shocked. What a great idea! I loved it. I told her I loved it and promised that yes, I’d make the cupcakes and let them frost and decorate them since it was her idea. And I’d be sure to tell everyone in the book club that the amazing pink ribbon cupcakes were her idea.

Yes, yes, yes.

She was thrilled.

So we did. I baked, they frosted, she decorated. She was SO excited. Alex of course, wanted to decorate her own in her own design, so I gave her a plate with four on it while Caroline and Liz banged out the pink ribbon cupcakes.

It was great.

Til it wasn’t anymore.

And so it goes:

I was snapping pictures because Elizabeth had also made me promise to share her great idea on my blog when I talked about the book.

They were getting silly.

Fooling around.

Moments before it all got ugly

Moments before it all got ugly

“Don’t fool around,” I said.

“Let me take my pictures,” I said.

“Stop fooling around.” My stress level was intensifying. My head was about to spin around.

Are you getting it?

Seeing where this is heading?

Within minutes, it happened.

Someone bumped someone, someone knocked the container just so, and some of the cupcakes flipped over.

I lost it.

“You ruined them!” I yelled.

Elizabeth burst into tears and ran down the hall to her room.

They weren’t totally ruined. In fact, they were pretty salvageable. I righted them and packed them up and within a little while longer, I had to leave.

I went to book club with my cupcakes, but the pride and excitement I’d felt earlier was tainted now by my frustration and my bad mood.

We had a fun evening though, we discussed the book, who liked it, who didn’t, and why, outdoors over wine and dinner and then we all went inside for dessert.

I unveiled my cupcakes. They were stunned! What a great idea, how cute!!

I told my story. It didn’t seem as big a deal as it had been in the moment, of course, but a few said they’d have reacted the same way I would have.

I felt a little better. Validated, justified.

I got home in time to sneak into Elizabeth’s room to say good night and to tell her that her cupcakes had been a hit.

“But I ruined them,” she said, crying.
STILL crying.

I wanted to die. I felt so badly for her.

I felt bad knowing that she was still so sad and that this had in fact, ruined her night too.

I told her that they weren’t ruined and that although I still felt justified in reacting as I had, that was sorry.

I laid with her til she fell asleep that night, not something I often do, but I felt better when I left at least, than I had.

To this day, months later, I still have Mommy Guilt over the way the whole thing went down.

Lessons Learned:

But, I keep reminding myself that every day and every experience won’t be perfect. We aren’t perfect parents, they aren’t perfect kids.

Things happen. In the grand scheme of things, this wasn’t even a huge deal, but it weighed on me heavily and has for months and months.

During this month of October, during Breast Cancer Awareness Month, I will continue to make more of an effort to count my blessings, to remember and focus on the good and what’s gone well, and to remember that life can change on a dime. Overnight. In a split second.

If that were to happen, it’s the rainbows and roses I’ll want to remember, as well as the blessings I have and all the lessons I’ve learned.

Fun Friday: Spanish Flan

23 Aug
Subliminal message for me.

Subliminal message for me.

Elizabeth wanted me to make flan.

Really badly.

She saw flan featured on “Sabrina The Teenage Witch,” and figured if it was so great on the show, enough that an entire episode was devoted to it, then it must be so great in real life too.

I had to make it.

She even found me a lower-fat recipe so that we could make one that everyone in our family could try.

We bought the key ingredients.

They sat on our counter for weeks.

I kept forgetting.

It’s not like I don’t ever do *anything* around here.

So I finally told her to get a piece of paper and write me a note and leave it on the table for the next day, a Friday.

I think instead of a note, I got a reminder poster. It was easily a 9×12 piece of paper.

But it worked, I remembered.

How could I forget, with a note like that?

That next day we set to work, making our flan. I personally LOVE flan. I love anything flan-like. Puddings, custards, things like that. Love them.

So I was very excited to try this out.

Recipe or science experiment? Both!

Recipe or science experiment? Both!

The recipe was easy enough to follow and it was one of those that was like a science experiment. I love that too. The sugar had to be cooked on the stove until it turned a light caramel color and liquified. The kids had never seen that before. It was neat to see and to show them.

The other very cool thing about this recipe was that you cook the flan “right side up” but you serve it upside down.

Once the sugar was liquified, Elizabeth poured it into a pie plate and it hardened right away, which was also very cool. (Cool to see, but hot to the touch, which we learned the hard way.)

She mixed the rest of the ingredients, poured them on top of the hardened sugar and then it was ready to bake for one hour.

Elizabeth was very excited that we were finally making her requested recipe.

Elizabeth was very excited that we were finally making her requested recipe.

Although the prep is relatively quick, the cooking and cooling parts in order to get to the eating part take some time.

While the flan cooked we ate our lunch, and while it cooled, we went and ran some errands. We came back hungry, perfect timing for trying out our new dessert.

I had a little bit of trouble getting the flan out of the pan. Although it was cool and we’d flipped it upside down, it wasn’t coming out. However, using a technique only known to soon-to-be-fifth-graders apparently, Elizabeth banged on the bottom of the baking dish which was now facing bottom up, and out it slid.

“See Mom? I told you that would work. I told you to do it my way,” she said.

This is how our flan looked when it came out of the oven, before we flipped it over.

This is how our flan looked when it came out of the oven, before we flipped it over.

I’m a big “I told you so” person too, so I can’t disagree. She did, in fact, state that I should try banging on the bottom of the dish.

We thoroughly enjoyed our afternoon snack. We had both Cool Whip and Whipped Cream available for topping off the flan, since some people like one or the other. I had to restrain myself from having more than one piece. I was trying to lead by example, but I really wanted at least two slices. I had to walk away. Literally.

Before I share the recipe that Elizabeth found with you, I have to share one more funny tidbit. The girls had recently seen the movie “Napoleon Dynamite,” which is a really silly movie, but the kids got a kick out of it. In this very silly movie there is a character named Lafonda. Having just seen the movie, Elizabeth decided she would actually name her Spanish Flan.

The name she chose: Laflanda.

And now, without further ado, here is the recipe she found for Spanish Flan, on one of our favorite sites: Allrecipes.com.

Our finished product, Elizabeth's special request: Spanish Flan.

Our finished product, Elizabeth’s special request: Spanish Flan aka Laflanda.

Ingredients
(From Allrecipes.com)

Recipe makes 1 – 9 inch round
  • 1 cup white sugar

  • 3 eggs

  • 1 (14 ounce) can sweetened condensed milk

  • 1 (12 fluid ounce) can evaporated milk

  • 1 tablespoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
  3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
  4. Bake in preheated oven 60 minutes. Let cool completely.
  5. To serve, carefully invert on serving plate with edges when completely cool.

Fun Friday: Have you ever tried these?

2 Aug
One of our summer dessert experiments: Ice Cream Cone Cupcakes

One of our summer dessert experiments: Ice Cream Cone Cupcakes

I can’t be the only mom who’s seen these everywhere, can I?

Cupcakes.

Ice cream cones.

Ice Cream Cone Cupcakes.

It sounded easy enough when my kids asked if we could try these and take them to one of the concerts on the beach this summer.

It was going to be Elizabeth’s birthday that night and we thought that’d make a great treat for her and for the rest of the kids who would be joining us at the concert.

I made cake batter and frosting. I had cones, food coloring and cherries. Elizabeth asked if we could make the cake batter marbled with the food coloring to make it look like “Crazy Vanilla” ice cream, a flavor at our local ice cream spot.

How hard could this be?

Silly question.

These look near-perfect in the photo, but I definitely had some issues. If anyone has ever made these before, I’d love to hear some comments with tips or suggestions!

Problem number one: leaky cones!

Problem number one: leaky cones!

My first problem was that the cake batter leaked out of many of the cones, filling the tins.

The cake batter was cooked, and swirled as Elizabeth had requested, but some of the cones were now half-full and then had these little muffin top type things around the bottom.

They almost went in the trash.

The kids stopped me before I got there. They were still cupcakes they said. They would still taste good, they said. Let’s just keep them, they said.

So we did.

I added food coloring to the frosting and gave them each a color and a bowl of cherries to decorate their cupcakes.

They were done! So pretty. Ready to go.

Which leads me to Problem Number Two.

How would one transport these pretty little ice cream cone cupcakes?

I had a cupcake carrier, which I planned on using. However, keeping them standing upright proved to be a difficult task.

Impossible actually.

By the time we got ourselves onto the beach they had all fallen. I’d even tried wrapping them in foil around the bottom to fill the tins, in the hopes it’d keep them from falling over.

I’d call this an Epic Fail, a term my kids often use.

But they weren’t all bad. The kids all ate them anyway. Upside down, sideways, leaky or not, they were still a cupcake. Still frosted with a cherry on top (or next to). They still tasted good, or so they said.

So would I make these again? I think so.

Anyone out there have any ideas, tips or tricks for me?

What’s for Dinner Wednesday: Strawberry English Muffin Fruitwiches

24 Jul
English muffins: not just for breakfast!

English muffins: not just for breakfast!

A while back I posted about Elizabeth’s cookbook and I posted one of the recipes we’d tried at the time, a tuna salad recipe. Since then we’ve had it for lunch and even for dinner!

Today, I thought I’d post another recipe from that same cookbook, one that we have had for lunch and for dinner this summer, and one that we’ve also modified slightly to meet everyone’s different taste buds. It’s a great summer meal because it is cool, doesn’t involve using an oven, and uses a great summer fruit: fresh strawberries.

The ingredients for this are simple, no matter which way you choose to make it. You need:

Fresh sliced strawberries

an English Muffin

Strawberry jam

Goat cheese, cream cheese, or peanut butter

Elizabeth's cookbook of choice

Elizabeth’s cookbook of choice

The directions are even more simple!

“Split an English Muffin and lightly toast the halves. Spread the cut side of the bottom half with softened goat cheese or plain whipped cream cheese (we also have done peanut butter). Top with a thin layer of strawberry jam, followed by a layer of thin strawberry slices. Cover with the top half of the muffin, jam side down, and press gently.”

We prefer to do open-faced sandwiches, in order to have more fresh strawberries! This sandwich has been a hit every time we’ve served it, and it’s easily modified for everyone.

Next time you’re looking for a summery lunch or a cool dinner (or maybe even a yummy summer breakfast,) give these English Muffin Fruitwiches a try!

It was a Ronald McDonald House Birthday Party

22 Jul
Elizabeth couldn't wait for a chance to help out the Ronald McDonald House in Providence.

Elizabeth couldn’t wait for a chance to help out the Ronald McDonald House in Providence.

I’ve always said that one of the things I love about Girl Scouts is that the kids get the chance to do things they wouldn’t normally get to do. This past spring, in March, Elizabeth had one of those chances. Her troop visited the Ronald McDonald House in Providence. The house hosts the families who have children in treatment at the nearby hospitals, no matter how long the treatment might be.

I was not a chaperone on that trip, Don took her that night. When Elizabeth came home, I asked her how it was, and it was clear to me that the visit had made quite an impression on her. She talked about all that she had seen and heard when she was there, and she said that she wanted to find a way to help out the house.

In the later part of the school year, Elizabeth began planning her 11th birthday party, which would be her first sleepover party. It was then that she told me she wanted to do something for Ronald McDonald House at her party, but she wasn’t sure what to do. Around the same time I covered a story at a local elementary school and there was a speaker there from the Ronald McDonald House.

As I listened to the speaker, taking notes for my story, I realized that there was a lot we could do to turn Elizabeth’s birthday party into a fun night of helping others. I came home and told her some of my ideas. As we talked about it, Elizabeth decided that she would incorporate her invites, her crafts and activities, her cupcakes, and even the colors of the paper goods she chose.

We kicked off our party planning and shopping with a visit to McDonalds where Elizabeth got her color scheme inspiration and took a photo with the RMH Helping Hands.

We kicked off our party planning and shopping with a visit to McDonalds where Elizabeth got her color scheme inspiration and took a photo with the RMH Helping Hands.

It wasn’t hard to get excited about this party. Elizabeth’s enthusiasm was catchy. I typed up her invitations before the end of the school year and I put the Wish List from Ronald McDonald House website on the back. Elizabeth added her own message on the front:

** A message from Elizabeth**  My theme is Ronald McDonald.  Ever since a Girl Scout field trip to the Providence Ronald McDonald House, (which by the way was spectacular) I have been inspired to do something that includes helping other other people! Now that it has come close to my birthday I went with helping the Ronald McDonald house fund. You don’t have to come with anything to donate because we’ll be making things for the house at the party, but if you would like to then the Wish List is on the back!

And then came the real fun. Elizabeth had found plates, napkins and streamers in the colors of red, orange and yellow at the dollar store. While we were there, we happened to find bright yellow t-shirts that we could decorate with the fabric markers we had at home; a great activity for the party. We decided to make covered journals and coordinating bookmarks as the craft. We’d use composition notebooks and scrapbook paper to cover them. The bookmarks would be made with the leftover scrapbook paper. These would be for the girls at the party and for the Ronald McDonald House; each guest would make one to keep and one to donate. The journals could either be for kids or adults. They could be used as diaries or for keeping notes at doctor visits or even as gratitude journals.

Around the same time, the kids saw an episode of DC Cupcakes on TV and the bakers were designing cheeseburger cupcakes. It was then that Elizabeth knew she’d found her cake. I hadn’t seen the episode myself, but the girls told me how they were made: chocolate cupcakes sliced in half to make burger patties and vanilla cupcakes sliced in half to make buns. Once assembled, fondant and frosting were used to build the “burgers.” That sounded fun and easy.

Making fondant lettuce for the "build your own burger" cupcakes for the party.

Making fondant lettuce for the “build your own burger” cupcakes for the party.

The day of the party, I used a coupon at Michaels Crafts to get a four-pack of premade fondant in red, orange and yellow. The girls each took a color and made a condiment. Elizabeth made lettuce, Caroline made ketchup and Alex made Swiss Cheese. The white frosting would be the mayo. I baked my two batches of cupcakes and set them out to cool.

These were fun and we used them for the chips and snacks at the start of the party.

These were fun and we used them for the chips and snacks at the start of the party.

Earlier in the month we’d spotted the coolest additions to the party theme: fast-food themed paper goods in the dollar bins at Target. We had plates and napkins already for some of the food, but we could definitely incorporate these items for the rest of the food. We even found similar containers shaped like hot dog holders that we could use for the cupcakes.

The night of the party arrived. All of the guests brought bags of donations for Ronald McDonald House. We had coloring books, puzzle books, toiletries and grocery items. We filled a whole basket with them. The girls decorated their t-shirts any way they wanted to. Our three decided to make theirs Ronald McDonald themed, with big red smiles. Caroline, who loves doing nails, did all the girls’ nails in yellow with big red smiles on the thumbs. So cute!

They seemed to love decorating their journals and creating special ones to put in the donation basket. As the basket filled, they were even more excited. The “build your own burger” cupcakes were fantastic. The girls got such a kick out of creating them and eating them, and they really did look just like burgers!

100_5893

Ready to deliver!

A few days after the party ended, on a Friday evening, we gathered up our family and Elizabeth got together all of the donations and off we went to Ronald McDonald House in Providence. It was exciting for me to see the house, since I’d missed the original field trip. It was fun to bring in the donations and place them in the house where the families could take a journal and where the donated items would be added to the supplies that are kept on hand for the those who need them.

All in all, this party was a huge success. It was a fun party, it was very inexpensive to put together, and it helped Elizabeth help others, which was her intention from the beginning.

Best of all though, the feeling we had from doing good for someone else, definitely takes the cake.

T-Shirt decorating time!

T-Shirt decorating time!

Below are more photos from Elizabeth’s Ronald McDonald House Birthday party.

Caroline's shirt

Caroline’s shirt

Everyone loved their covered journals!

Everyone loved their covered journals and bookmarks! Alex ran the bookmark-making station.

Ready for "Build Your Own Burger" cupcakes

Ready for “Build Your Own Burger” cupcakes

YUM!

YUM!

Ronald McDonald nails

Ronald McDonald nails

Elizabeth created Ronald McDonald smiles on a stick for all her friends to take home with them.

Elizabeth created Ronald McDonald smiles on a stick for all her friends to take home with them.

Fun Friday: Elizabeth’s Lunches

28 Jun
Elizabeth's cookbook of choice

Elizabeth’s cookbook of choice

We’ve often described Elizabeth’s taste as being very mature for her age. She often likes things that surprise us, things that we think other kids her age may not like. It’s exciting to see her try new things, but it’s often challenging to pack her lunch because she’s not a fan of your typical, quick and easy pb&j sandwich.

Last year at some point, she spent one of her Barnes & Noble gift cards on a new cookbook, “The Lunch Box,” filled with unique lunchtime meals. I think she figured if she bought it, we’d make all the things in it for her lunch box.

It was a good thought, but she still ended up with a lot of the more typical lunches we put out each morning- turkey, pb&j, nutella, salad.

Poor Liz.

"The Lunch Box" was not the only cookbook Elizabeth had tabbed for me to start trying some new recipes this summer.

“The Lunch Box” was not the only cookbook Elizabeth had tabbed for me to start trying some new recipes this summer.

But, as the school year came to a close and summer began, Elizabeth came to me with the lunch box cookbook and showed me “a few” of the pages she’d tabbed that sounded good to her. She asked me if we could spend the summer trying out some of these lunches, and I agreed we could. She then showed me a few other cookbooks she’d tabbed a few other pages in.

Just a few.

This might take me more than one summer. Like five.

But, keeping my word, we tried the first recipe Elizabeth picked out, a Tuna & White Bean Salad. She even added in her own ingredient: sliced black olives.

She loved it. I made some for Don, he loved it. I even tried it myself, I loved it. I served some as one of the lunchtime options at a playdate and even they loved it. That’s recipe success in my book.

And so today, for my first real summertime Fun Friday post, here is the first fun lunchtime recipe we tried out of Liz’s cookbook. We’ve tried three or four more, and since I always find lunchtime meals to be particularly challenging, I’ll be sharing more of the recipes with you in the future as well.

In trying this recipe we have found that both cut-up triangles of pita pocket bread or crunchy tortilla chips make a good side with this. You can either put it in the bread, or use the bread or chips to scoop it up. You can eat it with a fork or in a sandwich or wrap. It’s a very versatile tuna salad!

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The very first recipe we tried from Elizabeth’s cookbook: Tuna & White Bean Salad

Tuna & White Bean Salad

from “The Lunch Box”

“In a small container with a tight-fitting lid, combine 2 teaspoons olive oil, 1 teaspoon lemon juice, and 1/2 teaspoon Dijon mustard. Add equal parts canned white beans, rinsed and drained, and canned tuna, drained and flaked. Sprinkle with minced celery and onion. Cover and shake to combine. Season with salt and pepper.”

Enjoy!!

Fun Friday: “Cook-A-Doodle-Doo!” A story and an activity for you!

14 Jun
This is a great summer read for you and your family!

This is a great summer read for you and your family!

It’s strawberry season!

Strawberries are one of my all-time favorite fruits no matter what time of year, but in the summertime they are extra delicious! I love to pick them, cook with them and to eat them!

Strawberries are great whether cooked or fresh, and of course, there is nothing like a great Strawberry Shortcake to top off any summer meal!

Last year, my friend Sue brought a book over to my house called “Cook-A-Doodle-Doo!” and it’s a perfect story for this time of year. The story is by Janet Stevens and Susan Stevens Crummel and is illustrated by Janet Stevens.

In the story, the rooster is on a mission to find something better to eat than chicken feed. He enlists the help of several of his animal friends to cook his granny’s Magnificent Strawberry Shortcake.

Through many twists and turns in the kitchen, the group, who is new to cooking and baking, maneuvers through the recipe’s instructions, learning the true meaning behind such things as beating eggs and cutting butter.

One thing that I love about the story is the fact that in the margins of the pages these terms are explained for the young readers so that they can understand more about the ingredients and how they are used. As cute and humorous as the story is, it’s a learning experience for the reader as well.

But the best part of all? At the end of this fabulous story is the recipe for Rooster’s “Great-Granny’s Magnificent Strawberry Shortcake” and it’s a perfect way to end the story, by baking together with the kids, and of course, by eating the fruits of your labor!

I won’t give away the rest of the story, nor will I give away the recipe here. I hope that you’ll gather your family, your ingredients, and get a hold of “Cook-A-Doodle-Doo!” so that you can enjoy some good times in the kitchen this summer!

Cupcake Wars and Heart Healthy Red Velvet Cupcakes

12 Apr
It was worth the hours of time and work that went into the Cupcake Wars last weekend!

It was worth the hours of time and work that went into the Cupcake Wars last weekend!

Last weekend my younger two girls and I participated in a nearby town’s fundraiser, Cupcake Wars. We originally signed up for it in January and it was supposed to take place in February, but we got snowed in by Blizzard Nemo and it had to be rescheduled.

We were lucky with the timing of the original event, we could utilize the Valentine's Day decorations that were in stores then!

We were lucky that with the timing of the original event, we could utilize the Valentine’s Day decorations that were in stores then!

The new date was last Sunday, April 7. We were signed up as an Elementary team and our team name, in honor of our new nutrition requirements was “Heart Healthy and Loving It!” Since the original date was to be the week before Valentine’s Day, we connected the heart healthy with the love theme and I bought all my table decorations at the dollar store before Valentine’s Day.

We chose to make Red Velvet Cupcakes, but we had to healthify the recipe to make it as lowfat as possible. Even our frosting was healthier than the original version. I searched and searched online for a relatively simple recipe since we need to make 100 cupcakes for the Cupcake Wars.

That’s right, I said One Hundred Cupcakes.

I now know just how many cupcakes 100 cupcakes actually is. And, it’s actually a ton.

I found a basic recipe online and we modified it to be as low fat as possible. The recipe needed to be doubled, twice, so quadrupled really. In total we made over 125 cupcakes on Saturday.

I had the girls doubling their measurements at the same time. Measure once...

I had the girls doubling their measurements at the same time.

I quickly realized several things. The first thing I realized was that I could not make a quadruple recipe all at once. I had nothing big enough to mix in or mix with. My Kitchen Aid mixer cannot handle more than a double recipe and for this recipe, it could barely handle that.

The second thing I realized is that my kitchen is small enough that I had to really be efficient in how I did things or it’d be an explosion with ingredients, measuring tools and the like, everywhere.

The third thing I realized was that this was going to be a very long process and since it was supposed to be the girls baking more than me doing the baking, I needed to capture their attention in the beginning before they ran out of steam.

Finally, I realized I had no place to store 100 cupcakes frosted, so I needed to frost on Sunday morning before we left for the event.

Lots to think about, lots to plan out.

To start, we took out our ingredients and measuring tools for the cupcakes and I had each girl measure out what we needed and then I put all the ingredients and tools away.

I mixed both batter and frosting in this at points during the day. It's a lobster pot.

I mixed both batter and frosting in this at points during the day. It’s a lobster pot.

Next, I found the biggest bowls and pans I had and I mixed what I could in my Kitchen Aid, creaming the butter and sugar and eggs and then transferring it to bigger bowls for mixing and scooping.

I’d bought an extra muffin tin back in February, as well as silicone heart shaped muffin cups. I knew that I could fit both muffin tins in the oven at the same time while I had the kids scooping into the heart shaped cups and then when the tins came out, the trays of cups could go in. It was like an assembly line. We must’ve done that four times.

I was wishing right then for a double oven.

It was an exciting morning as we got ready to go and finished up frosting and decorating our cupcakes.

It was an exciting morning as we got ready to go and finished up frosting and decorating our cupcakes.

But, ultimately it all worked out, and Sunday morning it was “all hands on deck” for frosting and decorating. I’d bought the biggest boxes I could find at a local cake baking supply store. Each box held about 65 cupcakes so one was full and one was about half full.

At one point, Caroline said, “Even if you don’t win, this has been a great experience,” and I had to agree. We hadn’t even gotten there yet, but I was already pleased with the girls and their hard work.

Once there, we set up our table. The girls had made a poster showing all the things they’d used to make the original recipe healthier and we put that up next to our table. We were pleased with how our theme and our display came together. I felt confident that the cupcakes tasted good and our set up looked good. We walked around and talked to everyone, took pictures of all the displays, planned out which cupcakes we’d be going back to purchase and taste.  And then we waited for the doors to open.

Our poster showed people the things we'd done to healthify our cupcakes.

Our poster showed people the things we’d done to healthify our cupcakes.

Utilizing those cookie selling skills from Girl Scouts!

Utilizing those cookie selling skills from Girl Scouts!

The Cupcake Wars sold out in just two hours, less than the four hours planned. It was amazing to watch as the cupcakes went, one by one. I was happy as I sat back and watched my two younger girls utilizing the skills they’d learned during the many hours spent set up at Girl Scout Cookie selling booths. I watched them speak to the customers, I watched them keep their table set up and looking full at all times. I was happy with this new, added experience that they were getting. To me, that alone was worthwhile.

The girls ended up tying for first place in the Elementary division. They were thrilled and I was happy for them. It taught them that their hard work and efforts were all worthwhile and it taught them that people still like healthy. There were several judges from all around the community where the contest was held, and we were glad they liked our cupcakes as much as we did!

To finish up, I thought I’d share with our Heart Healthy Red Velvet Cupcakes recipe. The modifications we made are all things that you can easily find. We had a copy of the recipe on our table for people to take in case they wanted to bake their own at home. I will say, I quadrupled the frosting, but we had A TON leftover. A double recipe of frosting would have been more than sufficient.

7

HEART HEALTHY AND LOVING IT

Heart Healthy Red Velvet Cupcakes and Frosting

Ingredients

Makes 24-30 cupcakes

1 1/4 cups white flour
1 1/4 cups wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup I Can’t Believe It’s Not Butter or Smart Balance Baking Sticks, softened
2 cups sugar
1 cup egg substitute (1/4 cup equals one egg)
1 cup nonfat sour cream
1/2 cup skim milk
1/2 ounce red food coloring
2 teaspoons pure vanilla extract

Vanilla Cream Cheese Frosting:

1 eight ounce package non-fat cream cheese softened

1/4 cup I Can’t Believe It’s Not Butter or Smart Balance Baking Sticks, softened

2 tablespoons nonfat sour cream

2 teaspoons vanilla extract

2 cups confectioner’s sugar

(By using nonfat cream cheese the frosting will come out runny. Therefore we added in extra confectioner’s sugar and some flour to thicken it up until the taste and consistency were to our satisfaction.)

Our table display

Our table display