Normally in Foodie Fridays we like to post tested and approved recipes from our own kitchens. I wanted to mix it up this week, ( and truth be told, I’m at the airport right now and don’t have a recipe to share 🙂 ) and share a food saving tip.
I am forever plagued by the problem of how to store a leftover cake when we don’t finish it. I know there are cake savers out there that you can buy, but they are huge and I didn’t want to store one when it would be used pretty infrequently. Enter the DIY cake keeper. Actually just a large, upside down Tupperware-type bowl.
I came up with it the last time I made a 9-inch layer cake.
First, I flipped one of the layers upside down on top of the lid. I frosted the sides and top as I normally would, using the lid as a plate.
Then, I put the bottom or flat side of the other layer in top and frosted that.
I was actually making the cake for later that night so I wanted to pop it into the fridge. I just put the bowl onto the lid and kept the whole thing upside down to cover the cake.
When we were ready to eat the cake later on, I just popped the lid off and viola!
*depending on how tall your bowl is and how high the frosting ends up, you may have to retouch the cake after opening it up. A small price to pay for yummy cake! 🙂
These are a family favorite, and the perfect recipe to use with your cookie press. Their small size makes them easy to eat without feeling too guilty, and the simple recipe makes them great to give as gifts. They are a Christmas favorite in our house, a recipe passed down from “Grama B,” so I thought it was a good time to share. Hope you get a chance to try them out, they really are delicious!
Spritz Cookies ( to be made with a cookie press )
1 lb. butter or margarine
2 c. sugar
4 egg yolks
2 T. cream
5 c. flour
1 t. vanilla
Cream margarine and sugar. Add other ingredients gradually one at a time. Put in cookie press and place cookies 2 inches apart on a greased cookie sheet. Add decorations if desired, the crystal sprinkles work the best. Bake at 325 degrees for 8-10 minutes. The cookies are done when the edges are golden brown. Enjoy!
TGIF, everybody! Okay, so I have done several posts involving gluten-free/ casein-free (GFCF) recipes that I make for my kiddos. We have done a pretty good job of being able to serve them a variety of healthy foods even on this sometimes limiting diet. That said, this is NOT an example of a healthy recipe 🙂 My son turned 5 this year and needed something to take to school for a treat. His school has a policy that birthday treats must be store bought (?!?!?!?!), so I was at a bit of a loss of what to do. It’s not like it’s easy or convenient to stop by the local grocery store’s bakery and pick up a few GFCF cupcakes. But, I wanted him to feel special and be able to share something yummy with his friends. I ended up getting the OK to make just his treat at home and get store bought for the rest of the kids. So, now, what to make? I ended up making chocolate GFCF cupcakes at home (Betty Crocker makes a great mix), and using chocolate frosting that doesn’t contain milk (I think the brand is Duncan Hines, but check your labels). Then I crunched GFCF chocolate sandwich cookies on top to make the “dirt.” A gummy worm tops it off and you have a great treat and a happy kid!
For the other kids in the class, I just pre-ordered some chocolate cupcakes with chocolate frosting from our local grocery store. The morning of his classroom party, I picked them up from the store, covered them with the crunched up cookies and gummy worms and viola! I also ended up putting them in little plastic cups and giving them the kids spoons to eat them. So much easier than them peeling the cupcake paper off and taking bites. Plus, then they could really see how it looks like “dirt” through the side of the glass.
Here’s some pics, not super detailed, but you can get the idea:
My son was so excited when he was passing out the treats, and I was so happy he didn’t have to have something different than his friends!
Who hasn’t had a day where all you want to do is unwind with some chocolate? Or, maybe share a yummy chocolate treat with that someone special while you watch a movie? Maybe you get a hankering for some chocolate cake but don’t want to make a whole one because then you will eat a whole one? Here’s the solution! A yummy chocolate cake recipe that you make in a coffee mug, in the microwave, with stuff you probably already have! You’re welcome!
1 coffee mug
4 T. flour (not self-rising)
4 T. sugar
2 T. baking cocoa
3 T. milk
3 T. oil
3 T. chocolate chips (optional)
small splash of vanilla
Add dry ingredients to mug and mix well. Add egg and mix thoroughly. Pour in milk and oil, mix well. Add chocolate chips (if using) and vanilla, mix. Put mug in the microwave and cook on high 3 minutes. Cake will rise over the mug, don’t be alarmed! Allow to cool, tip onto plate if desired. Can serve two if you want to share 🙂
So both of my kids are on a gluten-free casein-diet, which usually means yummy, homemade cookies are a no-no as well. Not the case with these bad boys. A friend shared these with me, and I have made them several times, most recently with the dairy-free chocolate chips as an add-in for half of the brown sugar. Enjoy!
*They do contain peanut butter though, so a no-go for anyone with a nut allergy
1 c. chunky or peanut butter
3/4 c. packed light brown sugar
1 large egg
3/4 t. baking soda
Heat oven to 350 degrees. Use electric mixer to beat all ingredients in a large bowl until fully incorporated. Drop level teaspoonfuls of dough onto the prepared baking sheet 1 and 1/2″ apart. Bake until puffed and starting to lightly brown around the edges. Let cool on sheet for 5 minutes then transfer to wire rack to cool completely.