Tag Archives: dessert

A Once-a-Year Dessert: Plum Crunch

9 Sep

I try to convince myself that if I could have this dessert more than once a year, it would not be as special. I’m not quite convinced yet.

Originally Posted September 14, 2012.

Reposting this recipe today, September 9, 2013, in honor of my mom’s birthday!

Happy Birthday Mom!

You know how little kids say they wish it were Christmas every day, or their birthday every day? Isn’t our answer that if it were every day, then it wouldn’t be special when we had it, that it has to be once a year or it wouldn’t mean as much?

Right.

I wish I could have Plum Crunch every day.

Well, if not every day, then at least more than the once-a-year that I do have it.

I know, then it wouldn’t be special, yaddah, yaddah, yaddah…

I get it.

Sigh…..

Why, you ask, do we only have this once a year?

I’m sure you were asking. Somewhere, someone is asking right now.

It’s because it uses a particular kind of plum, not just any plum, an Italian Prune Plum, these little half-sized plums that are available in our stores just in the fall. Really, just in September.

As a kid, I remember having them for my school lunch snacks in the fall. They’re just so cute. Cuter than the plums you get all the rest of the time. And they make this recipe SO delicious. My mom made it every fall and she and I love it more than anyone in our family, hands down.

I actually had a little thrill when I gave my kids these plums for the first time, as it brought back memories of eating them myself as a kid. I love passing those types of memories and traditions down to my own kids as well.

Top it with ice cream….even more deliciousness…

Now I will say, I’ve never tried this Plum Crunch with any other kind of plum, but I just assume it won’t be the same because otherwise the recipe would say you could use any plums and eat it any time.

So before the window has shut for you to try this recipe I am sharing it with you today.

Quick, run out and get your plums so you can try it this weekend!

PLUM CRUNCH
INGREDIENTS

3 cups halved and pitted Italian Prune Plums (about 18 but I always buy extra in case one is bad or in case my kids want to eat some out of the dish.)

3 TBL brown sugar
3 TBL sugar
1/4 tsp. nutmeg

Topping:

1 egg well beaten
1 cup flour
1 cup sugar
1/2 to 3/4 cup oatmeal
1 tsp. baking powder
1/4 tsp. salt

1/2 cup melted margarine

This recipe is so simple, we always have everything in the house to make it, except for the plums.

DIRECTIONS

Spray 9×13 baking dish with no stick spray.

Put prepared plums cut side up on the bottom of the pan.

Mix the two sugars and the nutmeg together and sprinkle over fruit.

Beat the egg in a bowl, then add the dry ingredients together.

Mix til crumbly. Sprinkle over plums.

Pour melted butter over all.

Bake in 375 degree oven for 35 minutes.

Serve warm with ice cream.

After School Snack: Nutella Peanut Butter Banana Smoothie

6 Sep
This is a great treat for (me) the kids after school!

This is a great treat for (me) the kids after school!

Recently a friend passed along a recipe for a Nutella Frosty which sounded delicious. It called for milk and vanilla ice cream and Nutella.

It sounded wonderful.

We decided to make it even MORE wonderful!

It was such a hit, we had it several times this summer and we already had it for an after school snack once this school year, and we’ve only had six days of school!

We added a few ingredients to the original frosty recipe, making it a little bit healthier.

Into the blender it goes!

Into the blender it goes!

Into our blender we put:
Nutella

Peanut Butter (we used reduced fat because of our dietary restrictions)

Two bananas

Fat Free Vanilla Frozen Yogurt

Skim milk

Blend it all up, add some light whipped cream to the top, throw in a straw and you’re good to go!

Enjoy!

Monday Musings: It’s over and done…have a cookie.

26 Aug
All's quiet as we prepare for the first day back to school, back to routine.

All’s quiet as we prepare for the first day back to school, back to routine.

Well folks, that’s that.

Summer’s over, at least for us. The best two months of the calendar year have flown by, but they’ve been two wonderful months, for sure.

Tomorrow is the first day back to school.

We’ll be starting our first year where both our elementary kids are on the intermediate hallway. No more primary grades. Ever.

We’ll be starting our last year of middle school for our first kid. Next year…high school.

Yikes.

On a happy note…only ten more months until summer.

To celebrate, let’s have a cookie.

A couple of weeks back I tried out a new recipe, modified it for our needs, and it was a huge success. So today I’m sharing that recipe with you. Enjoy your week, munch on a cookie, it makes everything seem better.

These were in a new cookbook I received from a family friend recently. Everyone loved them!

These were in a new cookbook I received from a family friend recently. Everyone loved them! They’d make a great after school snack!

Nestle Toll House Chocolate Chip Oat Cookies

(with our modifications in italics)
1 1/4 cups packed brown sugar
1 cup butter (we use I Can’t Believe It’s Not Butter)
1/2 cup granulated sugar
2 eggs
2 tablespoons milk (we use skim)
2 teaspoons vanilla
1 3/4 cup white flour (we did one cup of white and 3/4 cup wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt (optional and I did NOT add it in)
2 1/2 cups uncooked quick-cooking or old fashioned rolled oats
1 pkg. Semisweet Chocolate morsels
1 cup coarsely chopped nuts (optional and I did NOT add it in)
Heat oven to 375 degrees.
In large mixing bowl combine brown sugar, butter and granulated sugar.
Beat at medium speed until light and fluffy.
Add eggs, milk and vanilla.
Beat at medium speed until well blended.
Add flour, baking soda and salt.
Beat at low speed until soft dough forms.
Stir in oats, chocolate chips and nuts.
Drop by heaping teaspoonfuls 2″ apart on ungreased cookie sheets.
Bake for 9-10 minutes for chewy cookies or 12-13 minutes for a crisp cookie (I DID TEN.)
Let cool for 1 minute before removing from cookie sheets. Cool completely before storing.

Makes approximately 5 dozen cookies.

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?

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!

Fun Friday: Mozaik 48 Piece Mini Dessert Set

17 May
These were so much fun I just had to feature them for a Fun Friday post!

These were so much fun I just had to feature them for a Fun Friday post!

A few weeks ago we hosted our daughter’s First Communion at our house. Besides cake, we had several other desserts and today I wanted to feature one of them.

My friend Paula had sent me this cute little 48 piece mini dessert set in the mail,  a set from Mozaik. When she saw it in a store near her, she said she thought it would be perfect for First Communion, and she was right.

Around the same time, the girls and I had attended an event at our local library that I covered for the newspaper. Advertised as a Teen Cooking Challenge, the kids had to each create their own healthy trifles, using pudding, whipped cream, and fresh fruit.

Trifle picture

I never imagined that I’d find my First Communion dessert at a kids’ cooking event at our local library!

When I saw the kids’ trifles, I knew I’d found my dessert, simple as it was, for First Communion.

And when I say simple, I mean really.simple.

The desserts I made were in two variations: Jello Sugar Free, Fat Free instant cheesecake flavored pudding or chocolate flavored pudding, prepared using skim milk, and topped with a low fat topping from Aldi’s that’s like Cool Whip. I topped the cheesecake desserts with fresh strawberries and the chocolate desserts with fresh blackberries.

Yup. That’s it!

Each little cup has a matching little spoon, which made for a really cute, yet seemingly elegant, healthy dessert! They were such a hit, there were just a couple of them left over at the end of the day.

There are so many cute ideas that you could use this set for, both desserts and appetizers. Picture a healthy veggie dip in the bottom with a few celery, zucchini and carrot sticks sticking out, or picture individual shrimp cocktail sauces with a few shrimp. Perfect, right?

Right.

And that, my friends, is my Fun Friday post for today!

Enjoy your weekend!

Monday Musings: A perfect day for a perfect little girl

6 May
Alexandra had a perfect day for her First Communion on Saturday.

Alexandra had a perfect day for her First Communion on Saturday.

Saturday was our last First Communion. It was a special day for Alexandra, our youngest daughter, the baby of our family.

First Communion is a special day, a rite of passage for those who are Catholic and it’s always an exciting occasion. This time though, knowing it was our last one, it made it seem all the more special, all the more exciting, and for me, a little bit sad that it was our last.

Having three daughters, we do a lot of handing down of items from clothes to shoes to backpacks, from sisters and cousins, but we opted not to hand down First Communion dresses.

After shopping with Caroline for her dress six years ago, I realized it was equivalent to shopping for a prom dress or a wedding gown, in that everyone has their own personalities, likes and tastes, and their dresses reflect those things. Caroline’s dress was so pretty and very “her.”

When it came time for Elizabeth to get her dress, it was so polar opposite of what Caroline had chosen, and it was clearly very much reflective of her personality and style. Gorgeous, and so very “her.”

This time around, shopping for Alexandra’s dress was the same experience. The dress she ultimately chose was so her, even the photographer who did her pictures prior to the event remarked that the dress suited her sweet personality perfectly.

We did our best to keep the experience equal for all three. They all got to go shopping with myself and my mom for their dresses, going out to breakfast first. Having that one-on-one time was an exciting thing that they all looked forward to as their shopping day arrived.

Giving Alexandra her special First Communion bracelet, a tradition we started with Caroline.

Giving Alexandra her special First Communion bracelet, a tradition we started with Caroline.

We also tried to create some special traditions that would go for each of them: they each wore the same head piece, a gift from their godmother. They wore the same shoes, a pair of “high heels” that clicked on the floor when they walked, which is a special sound when you’re in second grade. They each wore a necklace from their great-grandmother, picked out by her for each of them, many years ago, before she died and long before they’d be making their First Communions, and we got them each a special bracelet from us to wear that day as well that had beads of their own favorite color mixed in with the pearls.

So when I came across a unique idea for a cake, I thought right away that Alexandra would love it. It was made out of chocolate cupcakes frosted in white, and it formed the shape of a dress. I think in the photo it might’ve been designed as a wedding dress, but to me it screamed First Communion and it was *so* very Alexandra.

It was perfect.

And yet, I almost didn’t do it.

Not because I’d have to cancel the bakery cake I’d already ordered and paid for, not because I’d have to add in baking a double batch of cupcakes and a double batch of frosting to my already hectic list of things to do for the event, and not even because I didn’t think I was capable of making it look like the picture, although I had my doubts there.

I almost didn’t do it because I didn’t do it for the other two. I instantly felt guilty for doing something so unique and special for her that I had not done for them.

But, I couldn’t get the dress cupcake cake out of my head. She’d love it. I knew she would. She loves chocolate and she loves buttercream frosting, which the bakery cake would not have. In fact, the bakery cake would have the kind of frosting that no one in our house likes. But overall, she’d love that the cake was shaped like her dress.

It took me up until the week before the event to decide that I was going to do something for her that I hadn’t done for them. I let them in on my secret, making it a surprise from all of us, not to be told to her or shown to her until that very moment that we took the lid off the box.

Alexandra's favorite part of her day: the cake. That answer made *my* day.

The surprise cupcake cake, shaped like a First Communion dress.

I instantly felt better. I was excited, they were excited and the guilt was gone. I canceled the bakery cake. I planned out how and when I’d bake the cupcakes (day before) and frost them (fifteen minutes before serving them, since I had no place to store that many frosted cupcakes).

And I have to say, I’m so glad I did it.

Alexandra loved the surprise, and she loved her cake. It wasn’t perfectly like the photo I’d seen, but it was perfect to her, and to me.

At the end of the day, my mother-in-law asked her if she had a good day (she did) and what her favorite part of the day was.

I waited, hiding off to one side in the kitchen, to see what her answer would be.

A list of possible answers ran through my head, thinking like a second grader: the dress, the gifts, the party, the ceremony….what would it be?

Her answer: The Cake.

I almost cried. I literally ran out of the kitchen and hugged her, I was so happy. I think I actually startled her.

As parents of multiple children we work SO hard to keep everything as equal as we can. To them, they may think one gets more than another somehow, or one never gets anything, but we know in our hearts and minds that we work very, very hard to try to offer the same opportunities and traditions and memories to each of them. I never wanted to be the kind of parent who gave their all to their first and nothing to their last. I work sometimes to exhaustion to make that not happen here. It keeps me up some nights.

But this one time, I took a risk and did something for one that I hadn’t done for the others. I knew that had I found a cake that one of them would just love, at the time of their Communions that I would have done it for them. And I know now, that I have “one in the bank,” if I find something unique in the future that is perfect for them, I can do it guilt free, knowing I already did this for Alexandra.

It’s not about keeping score, and I know that, but it was a big deal for me to do this, and not do *exactly* what I did for them.

Instead, it’s about creating traditions and making memories, and making things special for each of them, just as their dresses are special for each of them. There’s something to be said for being sure that their events are not cookie-cutter copies of their sisters’ events also, that we take the time to make sure their memories are theirs alone as well as being full of shared traditions.

It’s a fine line, but this weekend, I think it we hit a home run.

Celebrating Alexandra's First Communion, our last celebration of this kind.

Celebrating Alexandra’s First Communion, our last celebration of this kind.

My new addiction: Four Ingredient Nutella Mug Cake

26 Apr
Nutella is not new, but there's this great little treat that I make with it, which I'm addicted to!

Nutella is not new, but there’s this great little treat that I make with it, which I’m addicted to!

For the longest time, I knew that Nutella existed, but I never bought it.

Yes, seriously. It was not on my all-the-time shopping list.

That was in my old life. My pre-Nutella addicted life.

Recently, Elizabeth came home and said how her good friend had a Nutella sandwich for lunch at school. It got me thinking. There’s so many things you can make with Nutella, and it might be a great treat for the kids’ lunches and mine, on occasion.

Let me just say, it’s a slippery slope, that Nutella. One lunchtime treat has led to many jars of Nutella in my shopping cart.

I love it for breakfast, for lunch, with strawberries, with bananas, with peanut butter and for a late night snack.

I think about it all the time.

And I keep finding bigger jars of it. I first started out with a small jar. I’d buy two at a time. Then I found an even BIGGER jar at Target. I’m on my second one of those. But I hear there’s an EVEN BIGGER jar available at BJ’s. I’m afraid to go see. I’d join just to buy it.

So one day, my friend Paula sends me a link she’d found to a Four Ingredient Nutella Mug Cake. She found it on a blog called Kirbie’s Cravings.

Four ingredients. One of them being Nutella.

Check.

Check. Check. Check.

I had all four ingredients.

I’ve made a mug cake before from a different recipe for a coffeecake, and didn’t love it. Never posted it.

This, I love.

I think I’ve made it four times in two weeks or so.

It takes all of five minutes to mix up, if that.

It takes all of one minute and 30 seconds to cook in my microwave.

I kid you not.

So today, for my Friday post I share with you my newest addiction: the Four Ingredient Nutella Mug Cake from Kirbie’s Cravings.  Now pay attention when you read her blog post about this cake. She has taken a lot of ingredients out of her original recipe, which used to be over 1000 calories. Now it’s just over 500 calories. That’s still a lot. But knowing it *used* to be more, doesn’t that make it sound like a bargain?

Yes!! It does!

And she recommends sharing it.

I don’t choose to go that route.

She also recommends waiting to eat it until it cools.

I don’t do that either. I can barely get it out of the microwave and I’m getting my spoon.

I recommend topping it with whipped cream or something like that. My whipped cream is fat free. In fact, most of what we eat is low fat or fat free, so I don’t really feel terrible eating this on occasion.

Multiple occasions.

Here’s the recipe. Try it out!

Four Ingredient Nutella Mug Cake

from Kirbie’s Cravings

Ingredients:

4 tbsp flour
1/4 tsp baking powder
1/4 cup Nutella
3 tbsp fat free milk

Directions:

Combine all ingredients into an oversized mug. Mix with a small whisk until batter is smooth. Cook in microwave for about 1 minute. Sharp knife inserted should come out clean and top of cake should look done rather than gooey. If cake is not cooked in one minute, add an additional 20 seconds. Let cake cool in mug completely before eating.

Totally Addicting.

Totally Addicting.

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