Kale Chips

Kale is a superfood that I'd like to eat more of. I've always heard that Kale chips were delicious, so I gave them a try this past weekend. They were so good! Check out this easy recipe for the best Kale Chips.

Photo: http://www.flickr.com/photos/joyosity/3323747154

You'll Need:

1 Large Bunch of Kale
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Balsamic Vinegarette
1 Teaspoon Sea Salt

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil  and balsamic and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.



Here's to a healthy snack alternative!

- Sizza

Easter Peep Tini

Here is not only an adorable cocktail but a great way to use up all those peeps!  This Peep Tini is delicious and refreshing :)

credit: http://www.flickr.com/x/t/0091009/photos/wrestlingentropy/442666465/

Ingredients:

• 1.5 oz lemonciello
• 2 oz citrus vodka
• 1.5 oz lemonaid
• colored sugar (for the rim if desired)

Pour all ingredients into a shaker filled with ice and shake until well mixed.  Strain into a martini glass and garnish with a peep!

Lucy~

How to Start Your Herb Garden with Soda Bottles!

Although it may not feel like it here in the Northeast, Spring is here.  The ground isn't ready for planting in this neck of the woods but you can get a head start on planting seeds.  I love to plant herbs in small containers, such as window boxes, in the summer.  Here is a way to get started on your herb garden indoors!

credit: http://www.flickr.com/x/t/0096009/photos/katemonkey/4603835368/

Have you ever seen those seed starter kits in your home improvement stores?  The ones that have a cover?  Well, this is what you are going to create with soda bottles.  You can use the 2 liter size or the small bottles or a mixture of both.  The 2 liter bottles you could probably fit 2 starter plants. 

You'll Need:

• Soda bottles
• Seeds - Here is a list of the easiest herbs to grow from seed:
• parsley
• cilantro
• basil
• chives
• dill 
• oregano
• borage
• lemon balm
• Starter soil mix
• Spray bottle
• Tape

1. Begin by cutting the bottles in half.  With a sharp knife, poke very small holes into the bottom of each soda bottle to allow for drainage.  
2. Begin filling bottles with soil, fill about 3/4 of the way.  Plant your seeds according to package instructions and lightly water so the soil is moist.  
3. Tape the top of the soda bottle onto the bottom by placing a piece of tape horizontally on each side of the bottle.  This will allow you to lift one piece of tape and fold back the bottle (like a hinge) so you can water the plant.  This "cover" will act as a little sauna for your seeds keeping them warm and moist.  Keep your plants in an area where there is lots of sun and water daily with a spray bottle.
4. When plants grow to about 2 inches tall they are ready to transplant!  Bring your plants outdoors and plant in your garden or in containers.

Lucy~

Easter Ham Pie

I have to admit, I have never heard of this Italian pie before (guess it's because I'm not Italian) but I'm so glad I found it.  Its like cross between a massive stuffed pizza and quiche filled with Italian meats and cheese.  This is decadent and savory and the perfect addition to Easter brunch!

credit:  http://www.flickr.com/photos/kurisu/4459468300/in/photostream/ 

Ingredients:

1 1/2 lbs thick sliced ham, diced
1 1/2 lbs variety of Italian meats, diced (salami, pepperoni, ham, capicolla, prosciutto), add in mixture of your favorites
1 lb of ricotta (traditionally Italian basket cheese is used but ricotta can be substituted)
1 lb brick of mozzarella, diced
3/4 lb provolone, diced
1/4 cup shredded parmesean cheese
13 eggs
2 lbs pizza dough
4 tbl melted butter
Spring form pan

Directions:

1. Preheat oven to 350 degrees.
2. In large bowl whisk eggs until incorporated, add ricotta and mix well.  Add in shredded parmesean, diced mozzarella, provolone and meats and mix until incorporated, set aside.
3. Brush spring form pan with melted butter.  Roll out half of the pizza dough and arrange dough into the bottom of the spring form pan allowing to drape over the sides.  Be sure the dough is thick enough so there will not be any tears.  
4. Pour egg and meat mixture into the spring form pan over the dough.
5. Roll out remaining half of the pizza dough and place over the egg and meat mixture.  Pinch the dough around the sides of the pan making sure to seal tightly.  Brush the top with butter.  Bake 60-70 minutes.
6. Allow to cool 2 - 3 hours.  Remove the spring ring from the pan and serve cool or room temperature.

Lucy~

Cheesy Potatoes

 

Image Credit:  http://www.flickr.com/photos/brunogirin/74902458/

My mom make tese for each and every holiday.... Along with the traditional mashed potatoes, we have a large pan of these in the oven, mostly for the afternoon grazing and days after.

What you'll need:

3 lb. bag of potatoes

4 Tb Butter

~ 4 Tb Flour

4 cups Milk

1 large block of Velvetta

Instructions:

Peel, cube and boil potatoes.

Lay them in a 13 x 9 pan, single layer.

Melt the butter & stir in enough of the flour to create a thick paste *Remove from heat.

Return to Low heat, slowly add milk stirring constantly till combined.

Add Velvetta in chunks till it is fully melted.

Pour over the potatoes and Bake at 350- 400* F till golden brown and bubbly.

Sizza

Easter Peeps Sushi

Kids will get a kick out of these little desserts!  With only 3 store bought ingredients you can create these adorable kid friendly desserts :)

credit: http://www.flickr.com/x/t/0096009/photos/carbonnyc/5653761464/

You'll Need

• Rice Crispy Treats
• Fruit Leather
• Peeps

To assemble simply stack a peep on top of a rice crispy treat and wrap with the fruit leather so the seam is on the bottom of the rice crispy treat.  Serve to kids...and adults :)

Lucy~

A Classic Biscuit

 

Photo Credit: http://www.flickr.com/photos/ilovememphis/4117747828/

1/2 cups unsalted butter

2 1/2 cups AP flour (sifted twice before measuring)

1 tablespoon bakingpowder

1 teaspoon salt

1 cup of cold buttermilk

2 tablespoons of cold buttermilk

1 tablespoon melted butter

Pre-heat oven to 475 degrees F.
Cut cold butter into small cubes and keep cold and hard.
Stir dry ingredients together in a large bowl.
Cut in butter using either a pastry blender, two knives, or your fingers until mixture resembles a coarse meal.
Stir in buttermilk using a fork just until dough forms.
Knead 3 to 4 turns on a lightly floured surface and pat into a 7- by 10-inch rectangle.
Cut out biscuits using a 3-inch circle cutter or cut into squares (gathering scraps until all dough is used).
Place 2 inches apart on a baking pan. Brush tops with melted butter
Bake on top shelf of oven 16 to 18 minutes. Transfer to a wire rack.

Serve warm or at room temperature. Great with honey, jam, gravy or butter!

~MLE

Old Fashioned Donut Bread Pudding

Say you bought some donuts and you happen to have some left over that got a little stale.  What do you do?  Make bread pudding!  Now, I'm sure there are 2 groups of you out there.  One that is saying "I wouldn't be caught dead buying a dozen donuts" and another saying "Ya right, if there are donuts around there certainly won't be any left over!"  Either way this recipe is definitely a treat...so go get some donuts!

credit: http://www.flickr.com/x/t/0099009/photos/notbrucelee/5462793232/

Ingredients:

• 3/4 cup sugar
• 1/3 cup brown sugar
• 4 eggs
• 2 cups milk
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbl vanilla
• 2 tsp instant coffee
• 1/2 cup raisins
• 1 dozen old fashioned donuts

1. Preheat oven to 350 degrees and grease a 13x9 inch pan.  Break donuts up into small 1 inch cubes and place them in the greased pan.  Sprinkle the raisins evenly over the top.
2. In a large bowl, whisk the milk and eggs until fluffy.  Add in both the sugars, cinnamon, nutmeg, vanilla and coffee. 
3. Pour the egg mixture over the donuts, cover with foil and allow to sit and soak for 1 hour.  Bake in preheated oven for 40 minutes.  Remove foil and bake another 15 - 20 minutes or until top is browned.  Serve warm :)

Lucy~

World's Best Flourless Chocolate Cake

Looking for 'healthy' versions of your favorite sweets can be a challenge. The way I look at it, however, is even cutting one-bad-ingredient will lower the guilt! Here is the BEST flourless chocolate cake recipe out there.

Photo: http://www.flickr.com/photos/grongar/8383926172/

You'll Need:

• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar

• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Bon Appetite!

~ Sizza

Lemon Asparagus and Prosciutto Bundles

I love this time of year when asparagus is in season.  It is such a versatile vegetable, it is great as a side dish, appetizer and tossed into salads and risottos.  The tartness of lemon and saltiness prosciutto pair nicely together and when wrapped around spears of asparagus its like a perfect marriage :) 

credit: http://www.flickr.com/x/t/0097009/photos/fonticulus/146440934/

Ingredients:

• 1 bunch of asparagus spears
• extra virgin olive oil
• 1 lemon and the zest
• about 1/4 lb of prosciutto
• salt & pepper

Begin my marinating the asparagus.  Trim the spears of their rough ends (simply hold each end and bend, it will snap where it is naturally supposed to break).  Place spears into a shallow dish and drizzle with olive oil.  Zest the lemon and use the juice from the whole lemon and place all into the dish.  Sprinkle with salt and pepper and toss.  Allow to marinate for 30 minutes to an hour.  Meanwhile preheat oven to 375 degrees.  Next, begin wrapping asparagus with the prosciutto.  Typically I like to wrap about 2 spears at a time depending on the thickness.   Also, depending on the length of the prosciutto you may only need a 1/2 of a piece (use your judgement).  Wrap spears with the prosciutto and place onto a parchment lined baking sheet.  Bake in the oven for about 25 minutes or until prosciutto just begins to crisp.  These are great served room temperature or cooled!

Lucy~

Orange Crush Cupcakes

 

Photo Credit:   http://www.flickr.com/photos/kristinausk/5140474967/

1 white cake mix
Oil and  Eggs as called for on the package instructions
Orange Crush or other orange soda pop, not diet
Bavarian cream pastry filling or other filling
1  Butter Cream frosting mix or recipe
Orange color
Orange flavoring
Candied orange zest
Gel Candies in any shape, Orange Candy Fruit Slices or orange crumbs/sprinkles

1. Mix the cake mix according to package instructions but substituting orange pop for the water. Add one teaspoon or more orange flavoring. (The pop will tint the batter orange.)
2. Fill cupcake liners in a muffin pan and bake as directed.
3. To fill your cupcakes, clip the corner of a bag of pastry filling and insert the open corner into the top of each cupcake. Squeeze until you feel the cupcake bulging but before it splits. For other fillings, use a filling injector or fill a pastry bag and use a star or elongated tip to fill the cupcakes.
4. Make the frosting adding orange color and orange flavor as desired. Frost the tops of the cupcakes covering the holes. Decorate as desired.

~MLE

4 Ingredient Lemon Pie

So easy your kids could put this one together.  Simple, light and delicious....

credit:http://www.flickr.com/x/t/0098009/photos/kimberlykv/2295730228/

Ingredients:

• 1 (8 oz) container of cool whip
• 1 can condensed milk
• 1/2 cup fresh lemon juice
• Pre made pie shell (you can use a regular crust or graham cracker)

In a medium size bowl combine condensed milk and lemon juice.  Fold in about 2/3 of the cool whip and reserve the rest.  Place lemon and cool whip mixture into the pie shell.  Top with remaining cool whip.  Refrigerate until firm, about 2 - 3 hours.

Lucy~

Luscious Lemon Bar Fudge

When you think of fudge you automatically think chocolate.  This fudge is anything but chocolate but is just as satisfying, if you like lemon that is!  This will set up to a thicker consistency if you allow it to rest in the fridge.....if you can wait that is :)

credit: http://www.flickr.com/x/t/0097009/photos/lilyrhoads/6944371181/

Ingredients:

• 1/2 cup butter
• 1 (4.3 oz) package lemon pudding mix
• 1/2 cup milk
• 3 3/4 cup powdered sugar
• 1 tsp lemon extract
• 2 tsp lemon zest

Begin by lining a 9x9 inch pan with parchment paper, set aside.  In a medium sauce pan whisk together the milk with the pudding mix and butter and cook over medium low heat until thick.  Remove from heat and add in powdered sugar, lemon extract and zest.  Stir until completely combined. Pour into prepared pan and refridgerate until completely cooled and set.  Lift parchment out of pan and dice fudge into 1 inch cubes.

Lucy~

Lemon Bar Cheesecake

Cheesecake has always been one of my favorite desserts. It's also a tradition in my family for Easter weekend to have a cheesecake after brunch. Because I love lemon bars, this year I'm going to make this Lemon Bar Cheesecake...

Credit: http://www.flickr.com/photos/firepile/4685616719/

You'll Need:
For the crust:
8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted

For the filling:
3 8-oz. packages cream cheese, at room temperature
1 cup ricotta
2 Tbs. all-purpose flour
Table salt
1-1/4 cups granulated sugar
2 Tbs. finely grated lemon zest
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
For the garnish:
3/4 cup lemon curd
Confectioners' sugar, for garnish

Directions
Make the crust:
Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the lemon zest and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Garnish and serve:
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate.
Spread lemon curd evenly over the top of the cheesecake. Sift confectioners' sugar evenly over the cake and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Enjoy!
~Sizz

Lemon Piccata

This Piccata sauce is delicious with fish, shrimp, chicken or pork...which is why I call it simply Lemon Piccata.  Great served over pasta or with simple roasted seasonal vegetables.  This one is a keeper :)

credit: http://www.flickr.com/x/t/0092009/photos/75231152@N00/7422759152/

Serves 4
Ingredients:

• Choice of fish, seafood or meat
• 1 lb shrimp (peeled and deveined) or white flaky fish
• 4 pork chops or chicken 

• 1 cup flour
• 5 tbl butter
• 4 tbl extra virgin olive oil
• 1/2 cup lemon juice
• 1/2 cup chicken stock
• 1/4 cup white wine
• 1/4 cup capers
• 1/4 cup fresh parsley
• 1 cup chopped mushrooms
• lemon slices for garnish

1. Season choice of fish or meat with salt and pepper.  If you are using pork or chicken, place each piece between 2 sheets of wax paper and pound thin to about 1/4 inch thickness.  If you are using fish slice fillets into 4 portions.  Place flour in a shallow dish and season with salt and pepper as well.  Dredge your shrimp, fish or meat in the flour.
2.  In a large skillet melt 1 tablespoon of butter with 2 tablespoons of olive oil.  Place 2 pieces of fish or meat or 1/2 of the shrimp into the skillet until browned on each side.  Remove from heat and place onto a platter.  Add another tablespoon of butter and 2 more tablespoons of oil to skillet and finish cooking remaining choice of protein until browned on each side.  Remove from pan and reserve on platter.
3. Add the chicken stock, lemon juice, white wine, mushrooms and capers to the skillet and scrape the bottom making sure to get up the browned bits.  Season with salt and pepper, swirl in remaining 3 tablespoons of butter and sprinkle in parsley.  Return the reserved meat or fish to the skillet.  For pork and chicken allow to simmer 7 - 10 minutes until cooked through.  For fish or shrimp allow to simmer only 3 - 4 minutes until sauce just begins to thicken.  Serve over pasta or alone with vegetables on the side!

Lucy~

Simple Lemon Curd

This deliciously tart and not too sweet lemon curd can be whipped up in minutes.  Perfect for spreading on scones and quick breads or use it as a tart filling.  You won't be disappointed!  

credit: http://www.flickr.com/x/t/0099009/photos/libbyandnicki/6871305835/

Ingredients:

• 1 cup sugar
• 3 eggs
• 3/4 cup fresh lemon juice
• 3 lemons zested
• 1/2 cup butter

In a medium size sauce pan whisk the eggs, lemon juice and sugar until combined.  Add butter and lemon peel and whisk until butter is melted.  Continue stirring over medium heat until mixture is thick and coats the back of a spoon.  Remove from heat, transfer to a bowl and allow to cool.  Cover and refrigerate once mixture has completely cooled.  Enjoy!

Lucy~

Decadent Carrot Cake Cupcakes

I am going to share my mother's carrot cake recipe with you- that I happen to make into cupcakes this year. They are less messy this way! Get ready to bite into the most deliciously moist and decadent carrot cake of your life...

Photo: http://www.flickr.com/photos/fuzzcat/8290684295/

For Frosting:

    1 (8 ounce) package cream cheese, softened

    1/2 cup unsalted butter, softened

    1 teaspoon vanilla extract

    4 cups confectioners' sugar

    2 tablespoons heavy cream

  For Cake:

    2 eggs, lightly beaten

    1 1/8 cups white sugar

    1/3 cup brown sugar

    1/2 cup vegetable oil

    1 teaspoon vanilla extract

    2 cups shredded carrots

    1/2 cup crushed pineapple

    1 1/2 cups all-purpose flour

    1 1/4 teaspoons baking soda

    ½ teaspoon salt

    1 1/2 teaspoons ground cinnamon

    1/2 teaspoon ground nutmeg

    1/4 teaspoon ground ginger

    1 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. In a bowl, beat together the cream cheese and butter until smooth. Mix in the teaspoon of vanilla. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
3. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
4. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Happy Easter, folks!

~Sizza

Chick Deviled Eggs

Here is a cute way to display the traditional deviled egg this Easter.  Kids will have fun helping you put these together! 

credit: http://www.flickr.com/photos/anneh632/6953977290/

Ingredients:

• 1 dozen eggs
• 1/2 cup mayonnaise
• 2 tsp mustard
• 2 tsp grated onion
• salt and pepper
• dash of hot sauce
• paprika for garnish
• olives
• baby carrots

Cook the eggs in a large pot of water.  Check here for the perfect hard boiled egg guide.  While they are cooking, place the remaining ingredients (besides the olives and carrots) in a medium size bowl.  Prepare your olives by slicing them into small round discs.  Also, slice the carrots into small round discs for the mouth.  When the eggs have finished cooking drain the water and place them in cold water.  When they are cool enough to touch remove the shell from the egg and slice them in half.  Remove the yolk and place it in the bowl with the mayo ingredients.  Mash the yolk into the ingredients and mix well.  Begin stuffing your eggs placing the top of the egg white on top of the filling. Place 2 olive slices in the center for eyes and 2 carrot slices under for the beak.  Sprinkle the top with paprika if desired.

Lucy~

S'mores Krispie Treats

Browsing my cabinets on a snowed-in-Friday-in-March-in-New-England, I came across graham crackers, and immediately thought S'mores. However, the box of cocoa krispies, got me thinking!

Photo: http://www.flickr.com/photos/paige_eliz/6832318997

You'll Need:

3 tablespoons butter
4 cups miniature marshmallows
6 cups Kellogg's Cocoa Krispies cereal
3 Grahams, crumbled
1 1/2 cups miniature marshmallows
1/4 cup miniature semi-sweet chocolate morsels

Directions:

1. In large saucepan melt butter over low heat. Add 10 ounces marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S COCOA KRISPIES cereal and Grahams cracker pieces. Stir until well coated. Add 1 cup of the miniature marshmallows. Gently stir until combined.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Sprinkle top with the remaining 1/2 cup miniature marshmallows and chocolate morsels. Lightly press into cereal mixture. Cool. Cut into 2-inch squares. Best if served the same day.

These are perfect for this snowy March weekend!

- Sizza

Peanut Butter Easter Eggs

Every year those Resses Peanut Butter Eggs haunt me....they are so delicious!  I know it may be dangerous to have a recipe to make them at home but consider it an Easter treat :)  Instead of hiding plastic eggs for your Easter egg hunt wrap these in cellophane and use these!

credit: http://www.flickr.com/x/t/0097009/photos/samdogs/3570533227/

 Ingredients:

• 1 (16 oz) bag confectioners sugar)
• 1 cup creamy or crunchy peanut butter
• 1/4 cup butter
• 1 tbl milk
• 1 bag semi sweet chocolate morsels
• 1 tbl shortening
• decorations

1. In a large bowl, mix the confectioners sugar, peanut butter and butter until combined and thick.  If the mixture is too thick add in 1 tablespoon of milk, otherwise omit.  Using about 2 tablespoons of the mixture, shape into an egg shape and place on parchment lined baking sheet.  Freeze for about 1 hour.
2. Over a double boiler, place the chocolate chips with the shortening and melt over low to medium heat while stirring.  Remove the eggs from the freezer and drop them into the chocolate and coat all sides.  Use a fork to remove the eggs allowing excess chocolate to drip off.  Place back on lined baking sheet to set up.  While your finishing the remaining eggs, have your kids decorate the top while the chocolate is still wet! 

Lucy!

Green Velvet Cupcakes - St Patty's Day

This festive and irish spin on the classic red velvet cupcake is perfect for next week--- and just as delicious.

Photo: http://www.flickr.com/photos/35765813@N04/7245476812

You'll Need:

2 1/2 cups flour
 1/2 cup unsweetened cocoa powder
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 cup butter, softened
 2 cups sugar
 4 eggs
 1 cup sour cream
 1/2 cup milk
 1 (1 ounce) bottle Green Food Color
 2 teaspoons  Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

 1 (8 ounce) package cream cheese, softened
 1/4 cup butter, softened
 2 tablespoons sour cream
 2 teaspoons  Pure Vanilla Extract
 1 (16 ounce) box confectioners' sugar

Directions

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Happy St. Patty's!

-Sizza

Easter Bunny Car!

Here is an adorable, tasty Easter project for the kids!  They will love creating then eating this Easter bunny car....maybe it can be a treat to leave out for the Easter bunny :)

credit: http://www.flickr.com/photos/gramody/2362910258/

You'll Need

• pound cake, store bought
• peeps
• gummy rings
• gm drops
• pretzel sticks
• chocolate covered pretzels
• frosting, peanut butter, nutella (anything sticky that can be used for "glue")

First, slice the pound cake into rectangles about 3 inches long and 1 1/2 inch wide.  Stick 1 gum drop on the end of a pretzel stick then put on 1 gummy ring and push the pretzel stick through the front pound cake (for 1 wheel axle).  Add a gummy ring and gum drop on the other side.  Repeat for rear axle and wheels.  Using desired "glue", place some on the bottom of 1 peep and stick onto the top of the pound cake.  Do the same for the wheel placing it in front of the peep.

Lucy~

Spring Rolls

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool springtime appetizer, and are delicious dipped in one or both of the sauces.

Photo: http://www.flickr.com/photos/slimcoincidence/5503176443/

You'll Need:

 

2 ounces rice vermicelli

8 rice wrappers (8.5 inch diameter)

8 large cooked shrimp - peeled, deveined and cut in half

1 1/3 tablespoons chopped fresh Thai basil

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh cilantro

2 leaves lettuce, chopped

For Dipping:

4 teaspoons fish sauce

1/4 cup water

2 tablespoons fresh lime juice

1 clove garlic, minced

2 tablespoons white sugar

1/2 teaspoon garlic chili sauce

Directions:

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

You'll impress your guests with these!

~Sizza

DIY Compost Bin

This homemade compost bin is a fun way to teach kids about helping the environment while also helping your own garden.  It's easy and cheap (two key words :) )  and will provide your garden with lots of great nutrients!  If your feeling creative decorate the bin with craft paint.

credit: http://www.flickr.com/x/t/0096009/photos/kiry/2774798500/

You'll Need:

• Large tupperware bin or trash barrel
• Drill with a large size drill bit
• Craft paint and paint brushes (optional for decorating)

Drill a series of holes along the bottom of the bin about 1 centimeter wide and 3 centimeters apart and also on the sides.  Under the bin cut a hole 1 centimeter wide and 3 centimeters long in two opposite corners.  These holes allow ventilation for the compost.  Next, decorate your bin with craft paints and allow to dry completely (if desired).  When the bin is dry it's time to fill!  Start with a few inches of potting soil.  Next you can begin lining your bin with compost.  Use items such as newspaper, vegetable scraps, potato clippings, fruit peelings and scraps, grass clippings, hay and leaves.  Beware of adding meat, dairy products, fish and bones as they will only attract animals and they take much longer to decompose.  Be sure to keep your compost moist adding water if needed.  Your compost should be ready to use in approximately 3 - 4 weeks depending on the material you have used for your compost.  Use composted soil in your garden for added nutrients!  

Lucy~

Nutella S'more Pops

These pops are a perfect treat for parties or to use for favors.  They are simple, affordable and who doesn't love s'mores?!  

credit: http://www.flickr.com/x/t/0090009/photos/yourhomebasedmom/8193699007/

You'll Need:

• Popsicle sticks
• graham crackers
• mini marshmallows
• you could use Fluff instead

• Nutella
• Wilton melting chocolate

1. Start your assembly line first by preparing your graham crackers.  You can make them any size you like (either break them in quarters or just in half).  Have your Popsicle sticks and marshmallows ready.
2. Melt a small amount of chocolate in a microwave safe bowl (this is just to use for the "glue" for the Popsicle sticks).  Spread Nutella on each graham cracker leaving enough space at the bottom for the "chocolate glue" for the Popsicle stick.  Top with either 2 mini marshmallows or a layer of fluff.
3. Place a dollop of chocolate on the bottom of the graham cracker and stick on Popsicle stick.  Allow to cool so stick is adhered.  While cooling, melt remaining chocolate.
4. Submerge the graham cracker into the chocolate so it is completely covered and allow excess to drip off.  Place on waxed paper to allow to cool.  While chocolate is still tacky you can decorate with toppings if desired.

Lucy~

Grasshopper Martini

Green beer is always a popular St. Patrick's day traditional drink in Boston. Here is a new tradition I'd like to start-- Grasshopper Martini!

Photo: http://www.flickr.com/photos/tnboriqua/520931099/

Ingredients:

1. 2 Parts Vodka (good vodka)
2. 1 Part White Cacao Liqueur
3. 1 Part Green Mint Liqueur

How to mix this cocktail:

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass. 

Happy St. Patty's Day!

~Sizza