Tag Archives: cakes

Eureka! I Found My Belt And A Lot Of Gold!

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Oh my! What a day we have had. As you know from yesterday’s post I was feeling a bit overwhelmed before we even made it to our dance… I finally found that missing belt though and you’ll never guess where. If it had been a snake it would have bit me… it really would have.

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Remember the pile of clothes I had laid out on the bed? Can you guess where it is? Take a closer look…

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See it now? I have no idea how it got there even though I am quite sure I must’ve done it before I put away my crinoline. I’ve never done this before so I’m really quite puzzled as to why I did that but it is safe and sound where it belongs now.

Crazy thing is I didn’t really even need it last night as it wasn’t quite the right shade… sigh. Here’s a quick pic of my outfit… I was hoping to get a better pic last night but that never happened either.

img_5557-1 Continue reading Eureka! I Found My Belt And A Lot Of Gold!

Watermelon Cupcakes

I made these for the Chili Dog Dangle Dance that we had on June 9th for the Silver Fox Squares. They were so good and fairly easy to make. Not too mention that they are pretty cute if you don’t tip them over on the way.

For future reference I will try to frost the cupcakes when they arrive at the location instead of frosting them and transporting them. I did find this idea on Pinterest and you can click here for the original recipe.

The kids can help with this one and make it a bit more fun.

Watermelon Cupcakes

  • 1 box white cake mix
  • 2 eggs
  • 1 1/3 c. water
  • 1 small box of watermelon jello
  • red or pink food coloring
  • 1 – 2 c. mini chocolate chips
  • 1 batch of Homemade Buttercream Icing tinted green
  • green decorating sugar or sprinkles

Directions:

Preheat oven to 350.

Line muffin tins (24 ct.) with papers.

Put the cake mix, eggs, water, and jello into a bowl. Mix together until blended and then mix for 2 minutes more.

Stir in 3-4 drops of food coloring until the desired pink is achieved. (These will resemble a slice of watermelon when finished.)

Fill the cupcake liners 1/3 full of batter.

Sprinkle on a few chocolate chips.

Cover with the remaining batter.

Bake for 18-24 minutes.

Let cool.

You can spread the icing on the cupcakes with a butter knife or spatula but I put it in a bag and snipped a bit off the end. I then swirled the icing on top.

You can sprinkle them with the sugar or sprinkles, if desired.

Enjoy!

 

 

Apple Sonker

This may not be a true ‘sonker’, or cobbler, but this is the easiest way I know to make one. You can also use other pie fillings to make these delicious desserts. Pair this with some vanilla ice cream and it’s sure to be a winner!

The kids can even help with this one.

Apple Sonker

Ingredients:

  • Apple Pie Filling or use store bought
  • 1 boxed yellow cake mix
  • 1 stick butter or margarine, cut into pats

Directions:

Preheat oven to 350

Grease and flour a 9×13 pan or baking dish.

Pour the pie filling into the pan.

Sprinkle the dry cake mix over the pie filling.

Arrange the pats of butter on top of the pie crust.

Bake 25-30 minutes until golden brown.

So easy!

White Chocolate Buttercream Frosting

White Chocolate Buttercream Frosting (original recipe from Cookies & Cups)

makes 4 cups of frosting

Ingredients:

1 lb (2 cups) butter

2 cups white chocolate chips

Instructions:

1. In a medium saucepan combine butter and white chocolate chips.

2. Melt together over low heat, stirring. The butter and white chocolate will separate.

3. When everything is melted remove from heat and allow to sit for 15 minutes or so. Place saucepan in fridge and refrigerate until the mixture becomes solid, approx 3 hours. I actually let mine sit overnight.

4. When you’re ready to prepare the frosting, remove from fridge and let it sit out at room temperature for 30 minutes or so, to take the chill off.

5. Place entire mass into bowl of stand mixer and beat for 2­3 minutes until frosting becomes light and fluffy.

6. Pipe or frost cupcakes or cake.

Notes If made ahead, you can store at room temperature for up to a day. If stored for longer in fridge, you will need to whip the frosting again, as it will get solid.

Homemade Buttercream Icing

This is our go-to recipe when making cakes around here. Everyone loves to help and they also enjoy licking the bowl afterwards.

Ingredients:

  • 1/2 c butter or margarine, softened (you can also use butter flavored Crisco)
  • 2 t. vanilla extract
  • 4 c confectioners sugar, sifted
  • 2-3 T milk
  • 2 -3  T light corn syrup, optional

Cream butter in a mixer until smooth and fluffy. Gradually beat in confectioners sugar until smooth. Add vanilla extract.

Add milk, a tablespoon at a time until desired consistency, and beat for an additional 3-4 minutes.

For fluffier icing add a little corn syrup at a time, beating well after each addition.

You can also use food coloring to change the color of the icing and different extracts to change the flavor.

Cocoa can be added for chocolate icing, as well. Use about 1/2 c. cocoa powder and increase the milk as needed to create the desired consistency.

Coconut can also be added to this icing for cakes. Use 1-2 cups of coconut for 1 batch of icing. **To tint the coconut you can put the coconut in a bowl and add 1-2 drops of food coloring. Stir with a fork until blended.

 

Cakes

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Basic Cake Directions

Pull Apart Cakes

Icings

Apple Sonker

Blackberry Pig in a Poke

Blonde Brownies

Blueberry Dump Cake

Chocolate Sheet Cake

Coconut Cake

Earthquake Cake

Grain-free Christmas Cake Recipe

Hot Fudge Sundae Cake

Lazy Dazy Cookie Cake

Luscious Four-Layer Pumpkin Cake

Momma’s Blackberry Cobbler

Overnight Coffee Cake

Pineapple Upside-Down Cake

Strawberry Cream Cake

Watermelon Cupcakes

White Texas Sheet Cake

Feeding an army, part 1

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Well, as you may know I am a mom to 9. I still have 6 at home so there are plenty of mouths to feed. So how do you feed 6 kids without going broke ? Is it possible to do it healthy and cheap?

Well, I will say that I definitely try to keep it healthy and cheap. We don’t always eat organic and sometimes we do eat more processed foods than I care to admit. We try to grow a small garden as the seasons allow. Our freezers have many bags of berries, fruits and other vegetables that we have grown as well as fish that we catch on our outings.

I shop the sales at our local grocery stores and try to plan my meals around them as much as possible. I also coupon, not extreme couponing, but I really need to focus on it a little bit more. One of the biggest, most helpful things I do is meal planning.

I’m sure we’ve all been there. We are rushing around during the day, cleaning up messes, running errands, and doing whatever needs doing only to find ourselves exhausted. Then we realize that it is almost dinner time and we have no idea what to make. So you have a few options when this happens.

First, you can give them all a PB & J or a bowl of cereal. Second, you could order takeout and then drive to get it and drive back home, wasting time, energy and money. Third, you can go out to eat and spend way more money than you would have if you had eaten at home.

If you had your meal plan ready then you would’ve been able to check it in the morning. You would have seen that you needed to set out some ingredients for spaghetti and been able to plan accordingly. It also helps when you have a plan in hand at the grocery store. It can keep you from making as many impulse buys and help to keep you on budget.

I know that meal planning can be time consuming to start with. It can seem overwhelming at first but don’t let that stop you from trying. Just sit down with a piece of paper and write down ‘Breakfast’, ‘Lunch’, and ‘Dinner’. Now just list a few of your family’s favorite meals down under each heading. That wasn’t too bad was it?

Now you just need to take it one week or one day at a time. I use my  Cozi Calendar to set up our meal plans. You can use a notebook, a wall calendar, or almost any online calendar that has the ability to create recurring events. (I touched on this a little in this Instagram post here.)

Here is an example of my calendar set up:

So, as you can see for Breakfast we have a fairly consistent routine:

Mondays: Cereal or Oatmeal

Tuesdays: French Toast (occasionally I make blueberry syrup to go with it)

Wednesdays: Muffins (sometimes we have English muffins or bagels, if I find them on sale)

Thursdays: Pancakes (sometimes I will mix in some blueberries or chocolate chips)

Fridays: Cereal or Oatmeal

Saturdays and Sundays are usually rotated with some of the family favorites like waffles, eggs and grits, Dutch Puff, Monkey Bread, etc.

Please remember that this menu is what works for my family. It is not a one size fits all and I know that it will not work for everyone. Feel free to use this as a guide and change around whatever you need to change to make it work for your family. If your family likes oatmeal more than make oatmeal a regular thing on your menu. However, if they really don’t like scrambled eggs then you probably wouldn’t want to add that as a regular meal.

(If you want to use paper or index cards simply write each meal on a separate page or card. You can organize them by day of the week, or number them 1-31, however you want to do it to make it easier for yourself.)

Then we move to lunches. Many days we will eat leftovers for our lunch. Some days I am really efficient and I am able to put together lunchboxes for the kids. (Or we will assemble them the night as we clean up after dinner.) For the days when I’m not so efficient and my brain is in the ‘What is there to eat? fog’ then I have rotating meals on my calendar to use as suggestions. These are usually quick and easy meals like PB & J, scrambled egg sandwiches, chicken salad, and on occasion we have hot dogs too.

Now to dinners, which for me are a bit more complicated. Again, you will need to go back to your list that you made of what your family likes to eat. Make sure to include your side dishes as well. My family really likes my homemade spaghetti with a salad and sometimes homemade garlic bread, so we have it every month. Sometimes they really like a certain meal but it may be a little expensive so I may set it to recur every 3-4 months. Then for meals for holidays, like Thanksgiving, I set it to recur once a year.

I also have snack suggestions on my calendar because sometimes my brain just goes into a fog and when snack times roll around I just can’t think of what to fix. I don’t keep a lot of prepackaged snacks so most of them are homemade and this helps me remember to make them ahead of time too.

Remember, if you don’t have an online calendar you can do this in a notebook. You don’t have to plan out the whole month at a time, or even a whole week, just start with tomorrow. Once you have a week planned out and written down then you can save it and put it to the back of your notebook and use it to rotate with other menu plans you will be making.

Or if you are using an index card system just move the menu to the back of the file and rotate it the same way. I used this method when I first started planning out my meals. You can also try googling ‘meal planning‘ or search on Pinterest for other ideas.

I hope I didn’t overwhelm you and I will make additional posts to go into more details about how we feed an army here.

Feeding an army, part 2