Funfetti Cake Batter Dip

My little boy is 4.

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I don’t know where the time went, or why it thinks it has to fly by so fast, but it better stop. Nao.

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Like, right nao.

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We had his birthday party while his grandma was in town, it was small and intimate.

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But I imagine next year, I won’t be able to get away with a small party.

Mini-me will start Preschool which means lots of minions running around.

Can’t wait! But then I would have to share the awesomeness …

of the Funfetti Cake Batter Dip…

Funfetti

*drool*

Yes, drool all over that keyboard, because it was soo yummy.

Ethan’s future wife loved it so much, she double dipped with her hands. Yes, at that point I had to hide the main container I was storing the dip in, just to make sure it didn’t get preschooler attacked.

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It was like an episode of American Gladiators when it came to dipping this beautiful-sprinkled-birthday-cake awesomeness.  I might’ve been body slammed by a 4 year old, but so worth it.

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And then, we had a brain-explosion when Misty and I realized we could use different styles of cake mix in this same recipe to make panty-droppin’ dip in other flavors!

Strawberry cake?!

Red Velvet?!

DEVIL’S FOOD?!

We started buckling up our safety helmets and bench pressing preschoolers in preparation.

I think we may have to arrange a girl’s night just to try some of these other variations. The more wine we sip, the better they’ll taste, I’m sure, haha.

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I will admit, this is not an original recipe. I found several variations on Pinterest, and went with one that seemed the easiest/simplest. It’s certainly not “healthy” either. But c’mon, birthday parties are once a year. Indulge a little.

I used the cake batter dip recipe from PinCookie. It worked really well, and tasted great!

Funfetti Cake Batter Dip

Ingredients

  • 1 box cake mix (I used Funfetti)
  • 1 1/2 cup vanilla yogurt
  • 2 cups Whipped Topping
  • 1 cup multi-colored sprinkles plus 1 tablespoon sprinkles (for garnish)

Directions

  1. Use a mixer for this. Your arms will thank you. Which means, put yogurt, cake mix, and whipped topping into the bowl of a mixer and thoroughly combine.
  2. Transfer to air tight container and chill for at least an hour before serving.
  3. Just before serving, gently fold in the cup of sprinkles and garnish with the additional tablespoon sprinkles.

We served this dip with pretzels, vanilla wafers and graham crackers. The vanilla wafers were definitely the preferred cookie, but I enjoyed the pretzels, too.

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I’m definitely excited about how easy it was to create this dip, and I’m even wondering if you could use pudding mix for an even wider variation of flavors.

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I think this may be my go-to sweet dip for parties from now on!

Do you have a tried and true dip recipe?

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Boom! Went the oven…

Friday, I totally had a hankering for some Toasted Coconut cookies.

Like, willing to pull out a frozen ball of dough and nosh, hankering.

You ever have a day like that?

So I did what any normal person would do (no, I didn’t eat the dough, although I should have!).

I preheated the oven.

Then it blew.

SPARKS EVERYWHERE!!

Scared the crap outta me!

*sigh* So I’m stuck until Tuesday with no oven capabilities (which means NO BAKING WTF?!). We go to town Tuesday for Joey’s VA appointment, so we’re going to swing by the hardware store and pick up a new heating element for the oven.

Luckily, I have a pretty handy hubby who can fix things like this. We live in a rental, so buying a new fancy oven is totally out of the question. But if I could, it would SO be one of these…

 

Bertazzoni Professional Series, 6-Burner Electric Double Oven

 

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I don’t even know how much that baby is. But if you have to ask… you probably can’t afford it, haha!

So for a few days more, there won’t be any baking happening up in here.

Bummer.

 

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Puff the Magic Pastry, oh the possibilities!

Everyone knows just how much I love Pinterest, and it’s no secret that I am a recipe hoarder.

I have at least three boards for recipes, ranging from entrees to crockpot to sweets… and I’m slowly but surely working my way through cooking as many of them as possible!

It’s harder for me to cook several of the recipes, because they’re more of my taste than Joey’s. That means I have to cook them when I’m actually hungry.

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Prior to baking today’s puff pastry recipe, I hadn’t eaten for two days. Now, it’s not because I’m starving myself or doing anything stupid and extreme for dieting. It’s because the medication I’m on suppresses my appetite, and makes food unappealing 90% of the time. The other 10% I obsess over eating and crave certain foods. Usually the same foods – sushi, salmon, pickles, avocado, banana, coffee, water (yes, my autoimmune disorder often causes me to crave water because the disorder dehydrates my muscles).

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Any recipe that includes those items are a win in my book, but unfortunately, Joey doesn’t agree about some of them. Haha, avocado for him is guacamole, and he’s super finicky about that, too. He is totally against salmon, but he does like sushi, he just doesn’t obsess over it like I do.

So recipes like this puff pastry fall completely on my shoulders to pick out, bake up, try and make the “ultimate” decision on.

stuffed puff pastry

Sometimes, I’m just not good at making those decisions.

The preschooler kept saying, “Yum! Honey, I like this! Yes, honey, I like this.” And he ate. the. whole. thing.

I’ve never seen him do that before.

It’s funny, because the little turd won’t touch avocado, but he devoured it in these pastries!

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I followed most of the recipe, but on a few I played with ingredients. Nothing special, and they didn’t really turn out fantastic, in my opinion, but then again, I’m not sure if it’s my taste buds being off or the combination of ingredients.

The main recipe calls for salsa, avocado, cream cheese and the puff pastry. That recipe can be found at Averie Cooks. I made a few minor modifications, which I’m sharing below.

stuffed puff pastry

Strange Puff Pastry Stuffed with Random Ingredients that I’m not sure really works, but Avocado, recipe 1

adapted from Averie Cooks

Ingredients

  • 1 sheet puff pastry, thawed
  • 1 small avocado, smashed
  • 1/3 cup cream cheese
  • 1/3 cup salsa (I used Peach-Mango Jalapeno Salsa from Kroger)
  • salt and pepper, to taste
  • 1 egg

Directions

  1. Before preheating the oven, thaw the parchment paper. My particular brand recommended a 40 minute thaw time. I followed this suggestion and let it sit on the counter for 45 minutes prior to working with it.
  2. Preheat oven to 400° and line a baking sheet with parchment paper.
  3. Prepare the puff pastry by dusting your counter with some flour, and rolling the pastry sheet. You don’t want it super thin, just thinner and a bit larger.
  4. Once the pastry sheet has been rolled out, use a pizza wheel or knife and cut into squares that are about 2″ x 2″.
  5. Carefully spoon the ingredients onto the squares, being careful to keep them within the center of the square. Do this on only half of the squares, leaving the other half to use as a cover. Spread the avocado, place a small drop of cream cheese, a scoop of salsa, then season if you want  with salt and pepper.
  6. Cover the filled squares, using a fork to press and seal the edges.
  7. Using the beaten egg, lightly brush the tops of the pastries.
  8. Bake for 15 to 20 minutes, or until pastry is golden brown and puffy.

 

That is the original recipe. I also played with the variation a bit, and created something similar, but different. This variation was alright, there is still room for improvement.

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I think what makes puff pastry so much fun is that you can put anything in the middles, and keep at it, until you find the perfect sandwich.

Ingredients:

  • Sun dried tomato hummus
  • smashed avocado
  • feta
  • tomato slices
  • salt, pepper to taste

Directions

  1. Follow the same directions as above, except at step 5, spread hummus on one side, top with avocado, sprinkle with feta, place a tomato slice, then season with salt and pepper.
  2. Cover the filled squares, using a fork to press and seal the edges.
  3. Using the beaten egg, lightly brush the tops of the pastries.
  4. Bake for 15 to 20 minutes, or until pastry is golden brown and puffy.

puff pastry

There are quite a few ideas floating around in my head with these puff pastry sheets. I think that’s what I’m most excited about – using puff pastry sheets for new and interesting fillings each time. I’m even thinking about using fruit fillings and creating a nice sweet glaze. Fruit handpies?! Yes. Please.

Hubby even tossed out an idea for an Italian puff pastry with salami, provolone, banana peppers… yum! That will probably happen next.

What ideas do you have for puff pastry filling?

Peanut Butter Dream Bars

I have an amazing recipe to share today! This is one that’s been floating around in my brain for a few days, and I must say, I’m proud of it.

Peanut Butter Dream Bars. Like the name? Yea, I came up with it all by myself. I can tie my shoes, too.

peanut butter dream bars

The recipe turned out very well, considering it’s my first attempt, with very minor changes in store for next time.

I have been wanting a yummy peanut buttery dessert for a while now, but I wasn’t sure if I wanted cookies, or some sort of cake or muffins… then I started thinking about blondies and how much I enjoy those, but I haven’t been happy with the thickness and wetness in the centers.

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Hubby said that was one thing that turned him off of them, was how they were too thick for taste.

He also said he didn’t enjoy the massive amounts of stuff that I packed into my last two batches (I know, sometimes I just don’t understand that man!).

He asked that I keep it simple and basic.

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He even suggested I use the Reese’s baking bits he saw in the cabinet (this is a major piece of information – he’s been snooping in my baking cabinet because those Reese’s bits were hidden baby, hidden!).

My favorite part about this is that we had a full conversation about what he wanted in this peanut butter confection. It made me feel awesome. But I totally know he spied those Reese’s bits and has been patiently waiting to request something special!

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He knows I will absolutely make sure to create something special for him, and for the past few days, that’s exactly what I attempted to do.

I pulled out my little recipe notebook, pulled out my previous blondie/congo bar recipes, and began building this recipe from the ground up.

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I wasn’t quite happy with it, until I had my “ah-ha!” moment and realized I wanted to do cookie bars. Except these aren’t really cookie bars; they’re more of a cake-like consistency, but they’re definitely not cake.

They’re fabulous.

I baked these up in a jelly roll pan, which I think gave them the best thickness, they’re thicker without being too thick and they’re not thin. Perfect.

peanut butter dream bars

I think this recipe would make ah-may-zing cookies with just a few minor tweaks.

That will be a project for another day, because the next time I make these babies, they’re going to be bars, and it will be with smooth peanut butter.

Now for this recipe that I just know you’re drooling for!

Peanut Butter Dream Bars

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 1 cup butter (2 sticks, room temperature)
  • 1 box instant pudding mix, I used vanilla
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup peanut butter (I used chunky, but you can use smooth)
  • 1 cup Reese’s baking bits, plus some to press into the top

Directions

  1. Preheat oven to 350° and line a 9×13 baking pan/sheet (I used a jelly roll pan) with parchment paper, leaving some over the sides so that you can lift the bars out easily.
  2. In a medium bowl, combine the flour, baking soda, and salt.
  3. In a stand mixer fitted with the paddle attachment, combine both sugars, butter, pudding mix and beat thoroughly.
  4. Add eggs, one at a time, beating to combine after each addition. Toss in the vanilla. Once that is blended, drop in the peanut butter.
  5. Sneak a taste.
  6. Add flour, a little at a time, until thoroughly combined.
  7. Fold in Reese’s bits with spoon/spatula.
  8. Sneak another taste.
  9. Spread into a 9×13 baking dish. The batter will be relatively thick, but not overly so; you will need to spread it with the spatula, because it won’t be so thin that it will spread on it’s own.
    Sprinkle the remaining Reese’s bits into the top of the batter and lightly press in.
  10. Bake at 350°for 22-25 minutes. You want the edges lightly browned, but not dark. The top will look puffy and underdone, so if you’re unsure, just pull it out and leave it in the pan to cool. My bars took approximately 26:30, because my oven is neurotic and hates me.
  11. Once cool, carefully lift out of the pan, and cut into bars.

peanut butter dream bars

I originally cut these bad boys into large bars and got 20 of them. But once Little Man and I tucked into one, I realized the bars were much too large; so I recut, and came out with 40 smaller squares.

They are fabulous, and I could probably eat these as large bars, but my preschooler really didn’t need THAT much!

I’m an indulgent Honey, but even I have limitations, haha.

peanut butter dream bars

I can’t wait for hubs to get home from his hunting trip on Monday. First thing I’m going to do is shove one of these into his mouth.

If there are any left.

Do you enjoy the thickness of blondies, or do you prefer thinner bars?

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It’s a Handmade Day

I had some time on my hands, so I figured I’d play around with my jewelry and wire supplies.

Usually I’m baking, I don’t know what got to me…

But I’m pretty proud of the finished product, and can’t wait to wear it.

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I adore family jewelry, especially “mom” jewelry.

I also really loved the idea of using washers, and since I’d gotten a bottle of Mod Podge Dimensional Magic, I’ve been putting it on everything, so I figured I’d throw some on a washer and see what happened!

THIS.

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This is what happened!

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I love it.

But don’t fret, I’ve got a yummy blondie recipe in the works for this week. Just want to tweak it a bit and bake it up once or twice, yum!

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Hummingbird Bundt Cake

For the past few weeks, I’ve had this can of crushed pineapple hanging out in my cabinet. It’s been teasing me, like, “Hey girl. Do you know what this can is full of? Pineapple.”

I’ve considered and rejected several ideas – pineapple cookies… eating it straight from the can… ambrosia salad…

But it wasn’t until I came across a recipe for the Southern classic, Hummingbird Cake, that I knew what to do with those fabulous tidbits…

Hummingbird Bundt Cake

Beautiful.

This cake includes all of my favorite things – pineapple, coconut, pecans, bananas… yum!

I knew, instantly, that I had to bake myself one.

Hummingbird Bundt Cake

So, true story, I go about my planning phase, looking for and combining several recipes to make one that could be perfect. Gather all of my ingredients, look for my pans… crap.

I only have one cake pan! How does that happen?!

Seriously. Who else, besides me, is a goober and only owns ONE cake pan.

Therefore, Bundt cake, it is!

Hummingbird Bundt Cake

There was a second reasoning with going Bundt, and that was because I wanted to glaze it up. Hubs is not a fan of thick icing, and a truly traditional Hummingbird Cake is a three layer cake with thick icing between each layer.

Lovely to look at, but definitely not something my hubs would enjoy.

I wasn’t really feeling that, either. But I love a great glaze.

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The recipe I used is a combination of the Southern Living Hummingbird Cake recipe and Miss Kay’s Hummingbird cake recipe. Then I tweaked it by adding some extras, well, I added coconut, haha.

hummingbird bundt cake

Hummingbird Bundt Cake
adapted from Southern Living

Bundt Cake Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 2 cups mashed bananas

Cream Cheese Glaze Ingredients

  • 4 ounces cream cheese, softened and cubed
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

Extra Ingredients

  • 3/4 cup pecans
  • 3/4 cup coconuts

Bundt Cake Directions

  1. Preheat oven to 350° and either oil/flour a Bundt cake pan or spray with cooking spray. I did both because I really did not want my cake to stick and fall apart. I’m a cake virgin – you guys know I’m better with cookies!
  2. In a large bowl, combine the flour, baking soda, salt, cinnamon and sugar. Whisk them to make sure they’re decently combined.
  3. Add in the beaten eggs, oil, vanilla extract, pineapple, bananas, coconut and pecans. This is where it gets fun, because you get combine all of these ingredients. I’m sure this could be done in a stand mixer, but I did it the traditional way, with a wooden spoon and my favorite metal bowl. It’s a wetter batter than I’m used to (again, cookies are my thing) but I stirred until the flour was completely combined, and I had a slightly lumpy batter because of the bananas. However, when I licked the spoon, it was heaven.
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  4. Carefully pour the batter into the prepared bundt pan and bake in the preheated 350° oven for 1 hour to 1 hour 10 minutes. Mine baked perfectly at 1 hour 5 minutes. Let the cake cool in the bundt pan for 15-20 minutes, then allow to cool completely on a wire rack before glazing. Seriously, leave the damn cake alone until it is completely cool! You don’t want to melt your glaze!
  5. Prepare the glaze – you could use a stand mixer here, or a food processor or a spoon. I used a food processor, it was quick and Little E loved pushing the button, haha.
  6. Place 2 cups confectioners sugar, the 4 ounces of cubed cream cheese, the vanilla extract and 1 tablespoon of milk in your weapon of choice. Blend thoroughly, then add another tablespoon of milk, until your desired consistency is found. I used 3 tablespoons of milk because I did not want a thick glaze.
  7. Once the cake is completely cool, drizzle the glaze over the cake, using as much or as little as you like. Garnish with additional coconut and pecans.

It was super easy to bake this cake; I was so intimidated by the idea of making a classic cake, but it was so simple and delish.

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I was, however, kinda disappointed.

You see, for her husband’s birthday, one of my good friends make this amazing pineapple orange bundt cake. It was orgasmic. No lie.

I think that’s the cake I really wanted.

My Hummingbird bundt cake is more like a banana bread. It’s dense, but tender. I can’t tell there is pineapple in it, which was the whole reason I wanted to bake it in the first place.

Hubs described it as a perfect banana bread. (Thanks, dear).

hummingbird bundt cake

I agree, though. It is a great banana bread, and would make amazing banana nut muffins.

Next time, this isn’t going to be a Hummingbird Bundt Cake.

They’re gonna be Banana Nut Muffins with a cream cheese glaze, HA!

Hummingbird Bundt Cake

Have you ever set out to make something, only to realize afterwards that it was something completely unexpected (yet still delish!)?

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The Honey List – Awesome Food Quotes

I enjoy spending massive amounts of time baking and cooking in my kitchen. Unfortunately, the decor in that room is lacking and it’s driving me crazy!

One decor trend that I’ve fallen in love with is the whole Subway Art thing. You know, where a canvas is covered with a saying and the fonts are usually different, but the quote is completely sprinkled-cupcake awesome?

I’m thinking about either making myself one of those, or buying one. Just working out which quote I would want!

What better way to choose than with a Honey List of my favorite quotes about food?!

1. George Bernard Shaw

“There is no love sincerer than the love of food” – George Bernard Shaw

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2. Barbara Johnson

“A balance diet is a cookie in each hand” – Barbara Johnson

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3. Inside a Fridge

“Mommy said beauty is inside; for example: a fridge”

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4. Robert Cabon

“I like a cook who smiles out loud when he tastes his own work” – Robert Cabon

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5. Too much butter?

“If someone says you used too much butter or cheese on something, stop talking to them. You don’t need that kind of negativity.”

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6. Science Fiction Recipes

“I read recipes the same way I read science fiction. I get to the end and I think, “Well, that’s not going to happen.”

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7. Cookie Monster

“Today me will live in the moment unless it’s unpleasant in which case me will eat a cookie” – Cookie Monster

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8. Cupcake Smiles

“When you look at a cupcake, you’ve got to smile.”

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9. Earl Hickey

“You know how I feel about tacos, It’s the only food shaped like a smile. A beef smile.” – Early Hickey

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10. J.R.R. Tolkien

“If most of us valued food & cheer & song above hoarded gold it would be a merrier world.” – J.R.R. Tolkien

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I love all of these quotes, but honestly, I’m really digging the Tolkien quote! It’s got me wondering where else I could find some awesome quote about food that is equally epic. Maybe I should look in my Dracula book, haha!

 

Do you have a favorite quote about food? What is it?

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