Click HERE for this and other cute food crafts for kids.
When I see cute kid's foods, it sure makes me miss mine being little! I LOVED making them cute food snacks and meals! They would think I was crazy if I tried serving them all of these now, so I'll have to wait to make them for my grandchildren when they come to visit in the future!
And then look at this adorable quilt made by Daphne Scott using some of her granddaughter's first year clothes! I am glad I kept a box for each child! With those and using their old blankets as edging, it will make very sweet blankets for them to pass down to their own children. I love this idea! Of course, someone else will have to sew and quilt it for me, but I still will get it done some day :).
My son found this brownie recipe and I made them a few weeks ago for a school event. The three sons really liked them and for one of them, he said it's his favorite brownie after boxed! Ha ha! My husband likes boxed, too. I guess because I never had boxed until I married (and still don't like them), that is strange to me!
Anyway, this recipe is from allrecipes.com. I'm not sure who to give credit to, but I'm sure you can find out on the website if you wish. It's not a rich brownie, but good.
I found this cake on Allrecipes.com (posted by Stephanie) made this cake a few days ago to serve to a group we were having over that evening. It was a perfect ending to our Mexican food feast!
I laughed because it is called TRES, which means THREE, but the recipe actually has four types of milk in it....unless cream isn't considered a milk "officially" or maybe since the cream is only used as a topping, it's not counted. Anyway.....made us laugh!
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
1/2 teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract
Cinnamon - sprinkled as desired
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake.
This is a recipe I've wanted for a long, long time, so I'm really excited to have it now to share with you!
Growing up, one of my friend's moms would make these. It seemed like whenever my family was at their house, these cherry pie bars were part of the gathering.
I asked one of their daughters for the recipe recently after an unsuccessful attempt of trying to locate it. So, here it is for you:
My friend says it was easier for her to double the dough recipe. One for the bottom crust and one for the top. I doubled it, as well, and it fit in my large 13 x 18 inch pan. I knew I wanted the crust thin like I remembered it being.
2 1/2 cups Flour
1 cup shortening
2 Tablespoon sugar
1 egg, separated
2/3 cup milk
1/2 stick (1/4 cup) butter
1 can cherry pie filling
In large bowl, cut shortening into flour. Add salt and sugar. Blend 1 egg yolk in 2/3 cup milk. Roll out 1/2 dough to fit bottom of a 9" x 13" or a 20 1/2" x 15 1/2" pan. (I just pressed the bottom crust into pan). Spread with 1 can of fruit pie filling and dot with butter. Cover with top crust and brush with egg whites. Bake @ 375 for 35 mins. Glaze with powdered sugar icing (powdered sugar, milk, vanilla) Cut into squares!
Dotted with butter...
I rolled out the top crust onto the lid of my pan to get it the right size.
You could also prepare the top crust in your pan that's covered with parchment paper, then remove it, make bottom crust, add filling, then place top crust. I thought after that after the fact!
I turned my lid upside down, tapped it a few times, and the crust fell off onto the pie filling! A little crooked, but I adjusted it a bit.
The finished product! Someone took a little nibble out of a corner. Wonder who did that???
Well, I had a great new recipe all ready to publish for you this morning. I was so excited about it! But there was a big problem: It was NOT GOOD! It was a BIG FLOP! So, it's back to the drawing board with the Crock Pot Mandarin Orange Chicken! Oh, well!
So, instead...here are a few cute ideas for Easter. A "Peep" in a little graham cracker house, complete with edible grass and edible eggs. My husband would steal the Peeps and eat them (yucky, in my opinion!).
And the next cute food craft is bunny pancakes! Kids would surely want to gobble him up! If they don't like coconut, replace it with yogurt or a little spray of whipped topping. Adorable!
This recipe is adapted from one I found on the back of the Gluten Free Krusteaz Flour bag. I haven't found any gluten free dessert/snack that I really like, mostly because I've probably not gotten used to it, yet. However, these actually taste pretty good and are moist. I figure if you've been used to eating gluten free foods such as this, you will like it.
I didn't use the recipe as originally listed because a friend had made them with organic coconut palm sugar and I had some, so wanted to do the same. But then, I also didn't have any yogurt, which it called for, so I substituted sour cream. I think sour cream is better, since it doesn't add sugar to the recipe like yogurt would. The original recipe also called for lemon zest. I didn't have any, but was excited to use my Young Living Essential Lemon Oil in a recipe! It's made from freeze dried lemon rinds!
GF Blueberry Muffins
(This recipe is doubled from original Krusteaz recipe. The original ingredients are list after my own.)
1 stick plus 2 tablespoons butter, softened
1 cup organic coconut palm sugar (Original recipe: regular white sugar)
3 cups Krusteaz Gluten Free All Purpose Flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sour cream (Original recipe: plain yogurt)
2 - 4 drops Young Living Essential Lemon Oil (Original recipe: 4 teaspoons finely grated lemon zest)
2 cups fresh blueberries
3 tablespoons raw sugar (for topping)
1 cup milk (Original recipe calls for no milk at all and says batter will be stiff. It would be very stiff. I don't see how it would bake into muffins, actually! If you use regular sugar, you may not need as much)
Preheat oven to 375 degrees. Line muffin pan with paper liners. In medium bowl, combine butter, sugar and egg. Add GF flour, baking power, soda, sour cream and lemon oil. Stir until well blended. Gently fold in berries. Fill muffin cups 2/3 full, sprinkle tips with raw sugar. Bake 20-26 minutes or until light brown.
I made this last week and it's delicious!! Too bad my children don't like cabbage. My husband would like it, but he had a tuna sandwich in mind. He hadn't had one in a while and he needed his tuna fix!!
Directions: Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.