Caramel Apples

Apples are in full swing right now, and caramel is always amazing.  Need I say more?

Now, I am all about buying pre-packaged caramels and melting them for an easy apple dipping sauce, but if you find yourself needing a home-made version, this one is pretty great.

You can roll these babies in whatever toppings your heart desires, but we opted for mini M&M's, home made granola, coconut, sliced almonds, and drizzled chocolate.

Caramel Apples

Recipe from Our Best Bites

1 lb. dark brown sugar (about 2 cups packed)

2 sticks butter

1 14oz can sweetened condensed milk

2/3 c. dark corn syrup (I used honey)

1/3 c. pure maple syrup

1 1/2 tsp. vanilla extract

1 tsp. molasses

1/4 tsp. salt

Apples (covers at least 12)

popscicle sticks

assorted toppings of choice

Thoroughly wash and dry apples.

Place sticks in apples and place in a dish or baking sheet in the fridge to chill.

Prepare toppings in bowls.

To make the caramel, combine the first 8 ingredients in a large nonstick saucepan.

Stir over medium-low heat until sugar dissolves (about 15 minutes), occasionally wiping down the sides of the pan.

Increase heat to medium-high.

Cook caramel at a rolling boil, stirring constantly but slowly, until candy thermometer registers 236 degrees (about 10-15 minutes).

Pour caramel into a deep, skinny bowl, large enough to fit an apple.

Dip chilled apples in caramel mixture, and roll in desired toppings.

Reheat caramel if it becomes too thick to dip.

Sugar Cookie Candy Cane Cookies

These festive cookies are a great addition to your Christmas treat arsenal.  The lack of frosting makes this a lighter alternative, which we love, but you'll still get a punch of peppermint flavor from the actual cookie and candies sprinkled on top.

You can use whatever sugar cookie recipe you like the best, including store bought, but I love the one included here.

Sugar Cookie Candy Cane Cookies

Recipe idea from Country Living

2/3 c. butter, softened

1 c. sugar

2 eggs

1 tsp. baking soda

1/4 c. milk

1 tsp. peppermint extract

1/4 tsp. salt

4 c. flour

pink food coloring

crushed candy canes

Cream butter and sugar.

Add eggs and mix between each.

Dissolve baking soda in the milk and add to the creamed mixture.

Add peppermint.

Slowly add flour and salt while mixing.

Divide dough into 2 equal halves.  

Set one half aside and return remaining half to the mixer.

Add 5 drops of food coloring and mix to combine - you may need more or less depending on desired color.

Place dough balls in a bowl and cover.

Chill for 2 hours in the refrigerator.

Remove from fridge and knead each half individually until dough softens.

Form several 1-2" balls from both colors.

Take individual balls and roll them out into long ropes of equal length.

Take one rope of each color and twist them together.

Wrap one end over to make a candy cane shape.

Place cookies on a greased baking sheet.

Bake at 350 for 8-10 minutes, until just browned on the bottom.

While still hot, sprinkle crushed candy cane pieces on cookies and press down lightly to indent.

Cranberry Orange Almond Bites

This is one of those great recipes that you can mix with pretty much any combination of nuts and dried fruit to make a healthier 'fruit snack' of sorts.  I molded these into mini ice cube trays for bite sized pieces and we all loved them.

If you are new to essential oils, or simply don't want to use them, these would still be great without them.  I happen to love the added boost of citrus flavor.

Cranberry Orange Almond Bites

Recipe idea from Chocolate Covered Katie

1/2 c. craisins

1/2 c. sliced or slivered almonds (or cashew pieces)

6 Tbsp. quick oats

1/8 tsp. salt

5-10 drops wild orange essential oils (or lemon)

Place all ingredients in a food process and process very well, until dough becomes sticky and clumps together.

Form into balls or press into mini molds or ice cube trays.

Store at room temperature for up to 5 days.

Bubble Solution

In case you are like me, and you cant ever remember the perfect combination of soap to water for making bubbles, this recipe is for you.

The glycerin makes sturdier bubbles.

Bubble Solution

Recipe from Come Together Kids

4 c. water

1 Tbsp. glycerin

1/4 c. liquid dishsoap

Gently mix all ingredients together.

Let sit, uncovered, overnight.

Gak

Here is a quick gak recipe that your kids can make practically all by themselves!

Gak

Recipe from Crafting Creative Kids

8 oz school glue (Elmer's)

1 tsp. borax

3/4 c. water

1/2 c. warm water

food coloring

Empty glue into a large glass bowl.

Fill empty glue bottle 3/4 of the way with water, screw on lid, and shake to get remaining glue mixed.

Pour into bowl with glue and stir.

Add food coloring until desired color is reached.

In a separate bowl, mix 1/2 c. warm water with borax until slightly dissolved.

Pour water/borax mixture into the bowl and stir (I found it easiest to use my hands after it becomes hard with the spoon).

Fold out onto wax paper and knead (like bread) until smooth and elastic.

You can add more water if it is too hard/lumpy, or sprinkle SMALL amounts of borax into the mix if it is too runny.

Store in a resealable plastic bag.

Bubble Solution

This bubble solution is my go-to recipe.  The glycerin makes them "stronger", so your kids can actually catch bubbles if they put socks on their hands.

Bubble Solution

Recipe from Play at Home Mom

2 c. water

2 Tbsp. dish soap

2 Tbsp. glycerin

Mix together gently and let stand, uncovered for 24 hours before use.

3-2-1 Cake Mix

A completely easy and fool proof quick dessert recipe.  And I mean quick.

Without thinking I apparently told my oldest that he could have cake for dessert.  So not like me.  I had meant to make cupcakes with him, but life happened and it slipped my mind.

  During dinner I remembered, slightly panicked, and then hoped that he would forget all about it.  He usually does.  But not this time.

It was 20 minutes from bedtime, and I was praising Pinterest, yet again, for saving my menu.

I whipped this up in no time (seriously, like 5 minutes total).

I'm pretty sure I won the mom of the day award.

3-2-1 Cake Mix

Recipe from The Hidden Pantry

1 box Angel Food Cake Mix

1 box Cake Mix (any flavor - I chose chocolate)

In a large bowl, thoroughly combine the two cake mixes (just the dry stuff - don't add anything else).

They fit and store perfectly in a quart ziplock bag.

To make each serving:

3 Tbsp. cake mix

2 Tbsp. water

1 minute in microwave

Mix water and cake mix in a pint size jar or mug.

Microwave for 1 minute.

For added mom coolness, drizzle on chocolate syrup or caramel sauce, preferably in the initial of your kiddo's name.

Enjoy!

Mint Chocolate Roll Cake

My oldest just turned 7.  SEVEN!  How did that sneak up on me so fast...

There were several debates on the cake.  The morning before the big day he finally decided on a #7 cake decorated with M&M's.

It was heavily persuaded upon him, but I think it turned out great!

I looked at this tutorial to see how to make any number out of a cake.

Then I noticed #7 needed a roll cake.  I had never made one of those before.

It was obviously more work than a regular 9x13, but nothing too hard.

The original idea came from Bakers Royal - her chocolate peppermint roll has been on my desserts pinboard forever.  I switched up the frosting a bit to make it less "Christmas-y", but otherwise followed directions exactly.

It was delicious!

Mint Chocolate Roll Cake

Chocolate Genoise Cake

Recipe from Martha Stewart

5 Tbsp. butter, plus more for parchment and pan

2/3 c. sifted cake flour (not self-rising)

1/3 c. sifted cocoa powder, plus more for dusting

pinch baking soda

6 large eggs

3/4 c. sugar

2 tsp. vanilla extract

Butter a 10.5x15.5x1" jelly-roll pan.

Line pan with parchment; and butter and flour the paper, tapping out excess flour.

Sift flour, cocoa, and baking soda together twice into a medium bowl, and set aside.

In a medium glass bowl whisk together eggs and sugar.

Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved, 3-4 minutes. 

Remove from heat, and beat on high speed until mixture is thick and pale and has TRIPLED in bulk and creates 'ribbons' when you move the beater around (this took FOREVER - at least 10 minutes).

In a small saucepan over low heat, melt butter.

Skim off white foam, if any.

Preheat oven to 350 degrees.

In three additions, sift flour mixture over egg mixture, folding in gently with a spatula.

While folding in the last addition, dribble melted butter over the batter and fold in (pour in only the clear yellow butter - leave out and discard the white liquid butter on the bottom of the pan.

Spread batter evenly into the jelly-roll pan.

Tap pan on counter to remove air bubbles.

Bake until cake springs back when touched in center, 15-20 minutes.

Do not overbake or cake will crack.

Let sit in pan on a wire rack until cook enough to handle.

Once cooled, dust surface with cocoa powder.

Cover with a sheet of waxed paper, and top with a damp dish towel.

Invert onto a work surface, and peel off parchment, dusting that side with cocoa as well.

Starting from one long end, carefully roll up cake in towel.

Wrap in plastic, and refrigerate until ready to use.

Mint Buttercream Frosting

Recipe modified from Bakers Royal

12 Tbsp. butter

5 Tbsp. heavy cream

2 c. powdered sugar

1/2 c. mini chocolate chips

green food coloring

2-3 drops Peppermint essential oil (or peppermint extract to taste)

Place all ingredients except chips in a bowl and beat until smooth.

Fold in chocolate chips.

Chocolate Pouring Sauce

Recipe modified from Bakers Royal

1/3 c. milk chocolate chips

1/3 c. semi-sweet chocolate chips

2 Tbsp. heavy cream

1/4 c. powdered sugar, sifted

4-5 Tbsp. water, warm

Place chocolate chips and cream in microwave safe bowl and heat, stirring after 30 second intervals, until melted.

Add powdered sugar and mix to combine.

Add water, 1 Tbsp. at a time, until desired consistency is reached.

Set aside and let sauce cool to warm.

Assembly:

Unroll Genoise cake and spread filling evenly over everything.

Roll filled cake from end to end.

Trim ends as needed for a clean finish.

Decorating:

Divide M&M's into individual colors.
Place fully assembled roll on a serving plate.
Pour warm Chocolate sauce into a piping bag (or ziplock bag) with a small circle tip.
Squeeze a single line of chocolate dipping sauce on the cake, and arrange with one color of M&M's, squishing them into the chocolate sauce to hold them in place.
Continue steps above, until entire cake is coated.
The chocolate sauce will harden as it sets, but I was able to "frost" the entire cake before it hardened in my piping bag.

Home Made Baby Food

This is another post that contains more of a method, rather than a recipe.  I've seen stuff like this floating around pinterest, so there is obviously a need for it somewhere.

Though I am out of the baby food stage, I have been through 3 kids and have used this method for making my own baby food each time around, and I have loved it.  Healthier and cheaper than purchasing those expensive little jars, and with a few seconds in the microwave it is easy to mix up your own concoctions.  

I've also included a list of my favorite foods to use.

Home Made Baby Food

For vegetables, remove skins and rough chop.
Steam and boil until cooked and tender.

For fruit, remove stems, if applicable, and rough chop.

Puree individual foods until smooth.

Pour into ice cube trays.

Freeze.

Relocate to freezer bags/containers.

I love those little ice cube trays I found at Target for $1.  I bought them specifically for making baby food.  They are about 1 Tbsp. each, the perfect size to mix and match different meals.

Here is a list of my favorite baby foods:

Vegetables

sweet potato

acorn squash

butternut squash
spaghetti squash

carrots
peas
onions
parsnips

I've found that these vegetables don't puree as well, but are good to use when trying to add in different textures:

broccoli

green beans

cauliflower

corn

These vegetables don't have to be cooked first, just add water if needed to puree:

spinach
kale
zucchini
summer squash

Fruits

strawberries

blueberries

blackberries

raspberries

banana

peach

pear

avocado

apricot

cherries (diarrea alert)

mango (can be stringy)

plum (cook first)

I also used home made grape juice or apple juice to thin out other foods and to add sweetness.  This also works well with pureed melons.

Meats

I love using canned meats, they are very tender and puree the best.

roast beef

chicken
pork

fish

Grains

Fully cook grains according to package directions before pureeing.  Add water/broth as needed.

oats

quinoa

rice (adds some texture)
barley (texture)

pasta (Acine de Peppe is perfect for texture - no pureeing required)

millet (perfect texture - no pureeing needed)

Other
Yogurt
Beans (black/pinto, etc.)

I will also puree full meals and freeze for when the baby gets older and more advanced with food.  Soups, stews, and casseroles always work pretty well.

Chewy M&M Granola Bars

Yet another great granola bar recipe to add to the collection.

Chewy M&M Granola Bars

2 1/2 c. quick oats

1/2 c. Rice Krispies cereal

1/4 c. coconut

1/2 c. M&M mini's

1/2 c. brown sugar

1/2 tsp. salt

1/2 c. butter, softened

1/4 c. honey

1/2 tsp. vanilla

Add all dry ingredients and mix together until combined.

Pour in softened butter, honey and vanilla.

Fold into oat mixture until evenly coated.

Press into a sprayed 9x13" baking dish.

Bake at 350 for 18-20 minutes.

Cool for 10 minutes and score into bars.

Let bars cool completely before cutting.

Store in an airtight container.

Mint Chocolate Frankenpops

I got this idea from Little Birdie Secrets.

It is a fun project to let your kids get involved.

Mint Chocolate Frankenpops

large marshmallows

mint chocolate chips OR white chocolate with green food coloring and mint extract

chocolate chips

toffee chips

sucker sticks 

Graham Cracker Cookies

Yeah, this isn't really a 'recipe' per say, but I had these all the time growing up!

Graham Cracker Cookies

Graham Crackers

Leftover Frosting (any kind)

Break grahams in half, frost, and sandwich together.

Edible Fingerpaint

Need a fun craft idea for the kids?

How about edible fingerpainting?

That's some tasty artwork!

Edible Fingerpaint

5 1/2 Tbsp. sugar

3/4 c. cornstarch

3 c. cold water

food coloring

flavoring of choice

Mix sugar and cornstarch together in a medium saucepan.

Over medium heat, add water and whisk together.

Cook, stirring occasionally, until slightly thickened.

Remove from heat.

Pour into bowls (one for each color).

Add food coloring and flavoring.

You can do the same flavor for all of them, or mix it up (mint for green, etc.)

Playdough Cookies

These are good ones to make with your kids!

Playdough Cookies

3/4 c. butter, softened

3 oz. cream cheese, softened

1 c. sugar

1 egg

1 tsp. vanilla

3 1/2 - 4 c. flour

1 tsp. baking powder

1/2 tsp. salt

food coloring

lollipop sticks

Cream butter, cream cheese and sugar.

Add egg and vanilla and beat until smooth.

Combine flour, baking powder and salt.

Add dry ingredients to creamed mixture.

Add enough flour to form a soft dough that wont stick to your hands.

Divide dough into four sections.

Tint each with a different color (I used orange, pink, blue and green).

Put each in a plastic bag.

Chill for 2 hours.

Form small balls (3/4") with the dough.

For each cookie, take one ball of each color and combine them to make a larger ball.

Then roll it out (like a snake).

Starting at one end, coil it to make a lollipop shape.

Place 3" apart on a baking sheet.

Carefully insert lollipop sticks into the cookies.

Bake for 8-10 minutes.

Hot Dog Boats

This post is a tribute to your kids.
I will probably get made fun of for this recipe, because most people think it is ridiculous, but we had this all of the time growing up, and I thought it was amazing.  Now my kids love them.  I think it is the perfect go-to kid food... what little person doesn't love hot dogs?

Hot Dog Boats
2 hot dogs
3/4 c. left over mashed potatoes
2 slices cheese

Cut hotdogs in half lengthwise, and place on cookie sheet.
Top each with mashed potatoes.
Layer cheese slices on top.

Bake at 350 for about 15 minutes, until cheese is melted and hot dogs and potatoes are warmed through.