Another Birthday, Another Top 10

How do you feel about birthdays? I am in the camp where you never get too old to celebrate your birthday. Whether you're 10 or 100, you should always take time to make the day special and pamper yourself! This is the one day where it's o.k to let it be all bout you, because it is all about you. :) 

That is why that grossly stinky pile of dirty dishes in my sink...is staying there for now. The toys strewn across my living room floor? What toys? 

I'm heading to the pool with my boy, for a little R&R, and here is a little birthday post to keep you going. :) 

Those of you who have been with me since the beginning, may remember my birthday post last year, when I turned the big 3-0. I did a month long celebration and highlight of 30 of my most popular and delicious recipes. Well, it's that time of year again, so I wanted to do a similar post again, but will keep it to a more manageable Top 10!

So again, here are some of my most popular posts and recipes for you to remember...and if you're new, enjoy!

1. Banana Split Cake Cups
2. Moms Apple Squares with Maple Glaze
3. Cinnamon Bubble Buns
4. Amber's Chunky Twix Cookies 
5. My Cinnamon Rolls
6. Super Hero Birthday Party 
7. Cinnamon Roll Muffins 
8. Easy Cheesy Orzo 
9. Soft & Chewy Oatmeal Bars 
10. Homemade Breakfast Sandwiches 

I often get asked what are the recipes for the images in my blog header. So in case you were wondering too, here they are!

1. Cinnamon Chai Cream Pie
2. Malted Milk Ball Chewies
3. Spiced Raspberry and White Chocolate Truffle Tarts
4. Moms Apple Squares with Maple Glaze

Homemade Mocha Frappe

One of my favorite things when it comes to food, is trying to make homemade versions of what I could easily spend a lot of money on, if bought regularly. A certain frothy, frozen coffee dink, from a certain coffee establishment is ones of those. 

We all know what I'm talking about people...Frappuccino's!

These are so quick and easy to make at home, and at a fraction of the cost of buying one. You can customize it any way you want, by adding different syrups and spices. One of my favorite's is Pumpkin Spice Mocha. Get creative, and try your own!

This one was a simple Mocha Frappe, with homemade chocolate syrup. Yum! 

Homemade Mocha Frappe

Serves: 2  Printable Recipe

1/2 cup strong brewed coffee

1/2 cup milk

2 cups ice cubes

2-3 tbsp sugar

2-3 tbsp chocolate syrup

whipped topping (for garnish)

chocolate syrup (for garnish)

Directions:

Brew up your coffee...make it strong baby. Nobody likes weak, watery coffee.  Now allow it to  chill for a bit. You do the same.  

Add all ingredients into your blender, and blend until smooth. Pour into a nice frosty glass, top with whipped cream, chocolate syrup, and whatever else your coffee-loving heart desires.

Enjoy!

Amber

Pinteresting Post – The Many Faces of Corn

“Eat your vegetables.” This may be one of the most dreaded statements that children hear while growing up. As a child, my parents were very strict when it came to eating what we were served. If we ever mustered up the courage to proclaim we didn’t like something, the rejected food would still be patiently waiting for us come next morning.

Let me tell you, that rejected plate of veggies somehow had the mystical ability to grow twice it’s size overnight…and horns. I’m sure of it.

While I may have felt my palate was being tragically abused as a kid, I’m glad to say I outgrew my aversion to our cruciferous friends, and love just about any vegetable now.

Except beets. Sorry beets, you’re just gross.

A favorite of mine and especially my son, is corn on the cobb. We have so many favorite ways to enjoy this summer treat, so here’s just a few.

Enjoy!

Amber

1. Mexican Corn on the Cobb, via Pinterest. Recipe from MarthaStewart.com.

2. Sweet & Spicy Corn, via Pinterest. Recipe from Homesick Texan.

3. Basil Corn on the Cobb, via Pinterest. Taste of Home recipe here.

4. Cuban Grilled Corn on the Cobb with Queso Blanco and Lime, via Pinterest. Recipe here from Oprah Magazine.

5. Coconut Glazed Corn on the Cobb, via Pinterest. Recipe from The Girl Who Ate Everything.

Blackberry Cobbler Bars

I bought a pint of blackberries at the store. Every time I opened the fridge, they stared at me. “Eat me”, they called. Their sweetly tempting faces were urging me to throw my plans to the wind, and shovel handfuls of juicy berries into my face.

I did not give in.

You see, I had plans for those babies. Plans that involved crust and crumble, brown sugar and orange zest. I had told my son I would make him a special snack today, since he seemed to be getting bored with what we had in the house. When I found a pile of half-eaten animal crackers on my living room floor, and was told they weren’t good anymore…because he farted on them….I figured it was a good time to whip these bars up.

Can’t have my child eating fart dusted animal crackers.


Blackberry Cobbler Bars
Servings: 9 squares   Printable Recipe

Crust & Topping:
1 1/2 cups all-purpose flour
3/4 cup sugar
1/8 tsp salt
3/4 cup (1 1/2 sticks) butter, chilled

Filling:
2 eggs
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup sour cream
6 tbsp flour
pinch of salt
1 tsp orange zest
1/2 tsp vanilla extract
8-oz  fresh blackberries, rinsed and drained

Directions:

For crust/topping: Preheat the oven to 350 degrees.  Grease a 9x9 inch baking pan. Combine the flour, sugar, and salt in a medium bowl. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Using a fork for pastry cutter, cut the butter in until mixture resembles coarse crumbs.  Reserve 3/4 cup of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake for 10-12 minutes.  Cool for 10-15 minutes.

For filling: Whisk the eggs in a large bowl, then add the white and brown sugar, sour cream, flour, salt, orange zest and vanilla extract.  Gently fold in the berries and pour the mixture over the crust. Scatter the remaining flour mixture evenly over the filling, and bake 35-45 minutes.

Cool for 1 hour before cutting into bars. Serve with fresh whipped cream, cold ice cream, or just eat straight from the pan!

Enjoy!

Amber

7-Up Biscuits

I love spending some quality time with Pinterest. (Also known as shamelessly ignoring the laundry and piles of dirty dishes, just to gawk at perfect pictures of genius ideas.) One of my boards is dedicated to food that has caught my eye, and when I came across a biscuit recipe that used 7-up, I knew I was making it a.s.a.p.

I wasn’t sure what would make these biscuits so different than all the other recipes I’ve tried, but I just had a gut feeling that this was “the one”. I was right! These biscuits are slap-you-silly good. They’re fluffy and tender, and just have a plain awesome texture in all the right places. They don’t even need butter.

Well, that’s not completely true….every biscuit needs a little butter….and honey. I adapted the original recipe a bit so they are completely from scratch. (I can’t bring myself to buy Bisquick when it’s so easy to make yourself, and cheaper too!)

7-Up Biscuits


Yield: 9 biscuits  Printable Recipe

2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1/3 cup vegetable shortening (I use non-hydrogenated coconut oil shortening)

1/2 cup sour cream

1/2 cup 7-up (room temperature, and the real stuff! Not Diet)

1/4 cup melted butter




Directions:


Preheat oven to 450. Combine the flour, baking powder, salt, then cut in the shortening until mixture resembles coarse crumbs. Cut the sour cream into biscuit mix, then add the 7-Up. This makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Recipe Notes: The original recipe calls for 2 cups of Bisquick, so if you want to use Bisquick just omit the flour, baking powder, salt, and shortening.

Enjoy!

Amber

Savory Corn Crème Brulee - Tasty Kitchen Post

Whew! I’m still unpacking boxes and getting the new house in order. It’s actually a bit chaotic since we’re also remodeling. Right now, my entire downstairs is a lovely subfloor, with a beautiful, light misting of dust that seems to perpetually cover everything.

Needless to say, I haven’t been in the kitchen much lately.

I did have the forethought to make a few posts up ahead before we moved, since I knew I wouldn’t have easy access to my kitchen.

This recipe for Savory Corn Crème Brulee is another Tasty Kitchen recipe that I have found and loved. I love crème brulee, and the idea of a savory twist with a toasted parmesan crust really had me itching to try it out. This is a real winner, a perfect side dish to impress company.
As usual, you can find my full post over on the Tasty Kitchen Blog, where you can also snag the handy printable recipe.

 Enjoy!

Amber

Cinnamon-Carrot Cake Milkshake

Do you eat leftovers? I wish I could say we eat them at my house, but I have to admit that leftovers are rejected like old stinky socks. By the looks I receive when trying to serve up a warm plate of leftovers, you would think I was trying to poison them.

Not to be defeated, I’ve resorted to mixing things up and trying to stealthily pull one over on the men of my house. Chili isn’t chili anymore when its dumped on a bed of corn chips and smothered in cheese. Right?

Desserts usually don’t need any persuasion from me for someone to finish them off, but since I had so much of it left from the Carrot Pineapple Cake post, I decided to do some experimenting. The result? A Cinnamon Carrot Cake Milkshake that is oh-so-good! I had the forethought to throw some of the cake in the freezer the night before, which helps with the consistency of the milkshake. You only need 5 ingredients, what’s easier than that!


Cinnamon-Carrot Cake Milkshake

Serves: 1  Printable Recipe

1 1/2 cups vanilla ice-cream

1/2 cup milk

1 tsp vanilla

1/4 tsp cinnamon

1/2 cup cut up frozen carrot cake

Recipe Note:

Measurements are approximate, you may want to adjust amounts according to your taste. If you like a thinner milkshake, use more milk, thicker milkshake, use less milk. You get the drift.

Place the ice cream in a blender.

Now add the milk and pulse for a few seconds.

Add the vanilla…

…and cinnamon.

Now throw in a few nice sized chunks of frozen carrot cake. Pulse until combined and the consistency is smooth.

Feel free to add some extra pieces of carrot cake on top, stick a straw in it, and slurp away.

Enjoy!

Amber