Foam bubble blaster

{thanks to betz white for the inspiration}

If you’re looking for a homemade bubble recipe, we used this one:

2 1/2 c. water
1/2 c. light corn syrup
1/2. c. Dawn dish soap

Chocolate – chocolate chip cookie in a cup

Chocolate – Chocolate Chip Cookie in a Cup

Looking for a way to make dessert that doesn’t require turning on your oven?  Look no further, because this is going to knock your socks off.  Or your flip flops, depending where you live.  In 40 seconds, you can have a warm chocolate cookie without heating up your whole kitchen!  Brilliant and delicious!

Recipe:  Chocolate – Chocolate Chip Cookie in a Cup
Makes one cookie. 

(adapted from My Happy Place)

1 Tbsp. butter, softened
1 Tbsp. white sugar
1 Tbsp. light brown sugar
1/8 tsp. pure vanilla extract
small pinch of salt
1 egg yolk
1 Tbsp. cocoa powder
3 Tbsp. all-purpose flour
1 Tbsp. chocolate chips

Lightly spray the bottom of a mug with cooking spray.  Mix butter, sugars, vanilla, and egg yolk right in the mug.  (I used butter straight from the fridge, so I dropped the pat into the mug and microwaved it for about 12 seconds to soften it, but not melt it, before adding the sugars, vanilla, and egg yolk.)  Stir until combined.  Add salt, cocoa powder, and flour, and stir.  Stir in chocolate chips.  Microwave for 40-60 seconds, depending on how powerful your microwave is — my cookies were done in 40 seconds.

Carefully remove cup from microwave – cookie will be hot.  Top with ice cream.

Cookie dough popsicles

Cookie Dough Popsicles

Okay, seriously, how can you even read the name of these frozen treats and not run straight to the kitchen to make them?  They are so incredibly easy that the kids don’t even need your help, and in a few hours they’re snacking on ice pops that really taste like chocolate chip cookie dough.  Genius!

Recipe:  Cookie Dough Popsicles

(found at girlichef; originally from The Cookie Dough Lover’s Cookbook by Lindsay Landis)

2 1/2 c. milk
2/3 c. packed light brown sugar
large pinch of kosher salt
2 tsp. pure vanilla extract
mini chocolate chips  (about 1/4 cup or so)

Place milk in a microwave-safe bowl and heat for about 1 minute, or until warm to the touch.  Stir in brown sugar and salt until dissolved.  Stir in vanilla.  Place about 1/2 Tbsp. of chocolate chips into the bottom of your popsicle molds.  Fill to the top with milk mixture.  Insert sticks and freeze until solid.

(I have these ice pop molds and this recipe made 6 popsicles.)

Coleslaw with dill

Coleslaw with Dill

I’ve never been a big fan of cole slaw, but the colors of this one drew me in.  It’s nothing fancy, but the blend of green and red cabbages with the bright orange of the carrots really appealed to me, and I love dill, so I gave it a try.  It’s a very simple recipe that tastes great after a nice chill in the fridge.  Perfect as a side for those summer meals when you can’t bear to turn on the oven!

Recipe:  Coleslaw with Dill

(adapted from Fairway Market)

1 Tbsp. dried chopped dill (or 2 Tbsp. fresh dill)
1/2 head shredded white cabbage
1/2 head shredded red cabbage
1 c. shredded carrots
1/2 c. mayonnaise
1/2 c. Greek yogurt
1/4 c. sugar
1/3 c. apple cider vinegar
kosher salt and freshly ground pepper, to taste

Combine the cabbage, carrots and dill in a mixing bowl; toss well.  In a separate mixing bowl, whisk together the mayonnaise, Greek yogurt, sugar, and vinegar.  Pour the dressing over the slaw and toss to evenly combine.  Season with salt and pepper, to taste.  Chill the slaw before serving.

A random act of kindness

I spent a great day shopping with my mom and sister last weekend.  That doesn’t get to happen more than once or twice a year, so it’s always super fun.  We were trying on clothes at the mall, and when I turned to look in the dressing room mirror, this is what I saw…

     ♥

A lovely random act of kindness, don’t you think?  Written on the back of a receipt and attached to the mirror for other women to find.  I hope it made them as happy as it made me.

Strawberry cream puff cake

Strawberry Cream Puff Cake

Every time I plan to go strawberry picking, we get a huge storm the night before that keeps me from going.  I’m not a fan of the idea of wading through the berry patch, no matter how much I want strawberries.  Luckily, there’s a little farm stand down the road, so I can keep my feet dry and eat all the berries I want.  I’ll admit, it isn’t quite the same, but it will do in a pinch.

I’d seen this strawberry cream puff cake at Mel’s Kitchen Cafe ages ago and have been waiting for Spring to try it.  My mom makes a cream puff cake using this same base, but the idea of adding whipped cream and a pile of strawberries to it was impossible to resist.  Add the perk that it’s such an easy recipe and I was headed to the farm stand first thing this morning.

Turned out, though, that I ran into a little snag during what should have been a super quick and simple recipe.  Just between you and me?  I found out, quite accidentally, that half and half does not whip.  I grabbed the wrong carton from the fridge and didn’t realize it for 20 minutes!  I could not figure out why on earth my cream wasn’t whipping and ended up switching mixers and attachments and everything!  Finally, it dawned on me that I must have grabbed the wrong carton, and sure enough, I had.  There was a little grumbling and maybe a bad word or two, and a lot of laughing on Jim’s part, but I started over and we finally got to enjoy dessert.  And enjoy it we did.  This is delicious!  Everything a strawberry dessert should be and then some.  It was even worth the extra time it took me to muddle through the recipe in the first place.  Next time, I’ll read the labels and it should be a piece of cake.  Cream puff cake, that is.

Recipe:  Strawberry Cream Puff Cake

(from Mel’s Kitchen Cafe)

Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs

Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar

“For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.

For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.

Top with fresh sliced strawberries (I mixed 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake) or you can use a 16-ounce bag of frozen strawberries that have been thawed. Mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake.”

Memorial Day

source:dinajay.tumbler.com

We are so proud of you, Jeff.  We love you and can’t wait to see you!  ♥