Harlow's First Birthday-- Strawberry Cake & Strawberry Icing

Strawberry cake is my favorite, and I knew I wanted to make it for Harlow's party.  Who can go wrong with naturally pink cake?

I found a cake recipe and tested it out as my birthday cake back in July.  It passed the test!  The icing recipe that accompanied the cake recipe was too runny, though.  It was yummy and perfect for a sheet cake, but wasn't thick enough for a layer cake.

I found an icing recipe in a cookbook I had and made a batch to test it out.  The icing can last up to 3 months in the fridge, so I made it early so I had time to find another recipe if I didn't like it.  Well, it was delicious!  And thick!

I made Harlow's cake two days before her birthday and put it in the fridge.  That same day I added mashed strawberries to the icing and kept it stored in the fridge.

Both recipes are pretty easy and are SO TASTY!

It was a hit at the party.  But don't take my word for it…just ask Harlow!

The cake recipe will make one cake.  I doubled it to add cupcakes and Harlow's small smash cake.  I doubled the icing recipe and had a small amount left over.

*Easy Strawberry Cake recipe from Call Me PMc

*Bakery Frosting recipe from The Taste of Home Cookbook

• 2 cups shortening (I used organic vegetable shortening)
• 1/2 cup powdered nondairy creamer
• 1 teaspoon almond extract
• 1 package (32 ounces) confectioners' sugar
• 1/2 to 3/4 cup water (or less if you're adding strawberries and their juice-- I added a little less than one small carton of smashed strawberries)
• Food coloring, optional (I didn't use any)

1) In a large mixing bowl, beat the shortening, creamer and extract until smooth.  Gradually beat in the confectioners' sugar.  Add enough water until frosting reaches desired consistency.  Tint with food coloring if desired.

2) Store in the refrigerator for up to 3 months.  Bring to room temperature before spreading.

Yield: 8 cups

Sunflower Butter

Sunflower kernels + food processor = Sunflower butter!

No, it doesn't taste like peanut butter.  I don't think I would use it as an even swap for peanut butter, but I'm pretty devoted to peanut butter.  We're in a committed relationship.  I like the sunflower butter for a fun change, and it's a good alternative if you have a peanut allergy.

Sunflower butter has some health benefits: fiber, protein, healthy fats, vitamin E, vitamin B1 and B5, potassium, iron, and magnesium.

It's easy to make, so give it a try!

S'more Bars (Travel Friendly!)

                     

Fall is here!  It's time for bonfires and s'mores!  There's only one problem…most of the state of Arkansas is currently under a burn ban due to the dry weather.  That won't keep me from making s'mores!  You can make them in your kitchen!  Here's a fun twist on s'mores that you can throw in some tupperware and take with you wherever you go!

Grab some graham crackers, marshmallows, chocolate, and whatever fun twist you want to add (like Reese's chocolate peanut butter spread!).

Put a marshmallow on a cracker and stick it on a baking sheet.  Throw them in the oven at 350 degrees until they get a little toasty on top.  You could also broil them, but you better stand there and watch them!

While the marshmallows are toasting on the cracker, grab more crackers and spread some peanut butter or Nutella or Reese's spread.

Grab the baking sheet out of the oven and top off the crackers!

Take the assembled s'mores and set them on wax paper, then dip them in melted chocolate.

Add some sprinkles to the chocolate!  Then stick the s'mores in the fridge or freezer for a couple minutes for the chocolate to set.

Then EAT!

These travel like a dream and make great little treats for friends!  You can even dip a few marshmallows in chocolate to mix in with the s'mores!  Take that, burn ban!

ENJOY :)

Convertible Bug: Childhood Dream Come True!

If you grew up with me, then you know what car I always wanted.  Remember the game MASH?  You would pick what kind of house you wanted to live in, how many kids you would have, where you would live, and what car you would drive.  My three choices were always Vette, Viper, and Volkswagen.  I had a dad and brother who were really in to cars, so I didn't think it was unusual to be in to cars as a little girl!  I always dreamed of having a convertible VW beetle.

When I was in high school and started looking for cars, we couldn't find a convertible VW.  I HAD to have a convertible.  In the end, I'm glad I didn't find a VW, because I got the best car ever-- 1977 Triumph Spitfire.  I love that car and still own it!  The problem with driving it now is that it only has two seats (no backseat) and won't fit a car seat for Harlow.

{Harlow and my dad sitting in the Spitfire}

{Both the Spitfire and the Beetle are yellow-- their original colors!}

Since going to one salary so I can stay home with Harlow, Colin and I are cutting as many corners as possible.  We cut cable (gasp!), buckled down on our budget, and made a huge decision to sell my new(ish) car.  I had a car that I loved driving, but most days it just sat at the house.  We were making monthly payments on it, and then you add in insurance and property taxes.  We have a second vehicle that Colin takes to work and that we drive when we go out of town.  My car was an expense that we knew we could cut.  But what would I drive if we sold it?

My parents and I (and Harlow) went to the town where I grew up to visit friends.  When we drove up to their house, there sat a 1971 convertible Volkswagen Super Beetle.  I couldn't believe it!

Skip forward a couple months later, and we picked up the VW and sold my new car!

My dad is currently restoring the VW, and I can't wait to drive it!

I'll be sure to update you when it's ready to zoom around town!

What car did you always dream of having?

Twice Baked Potatoes Dupe (with Spaghetti Squash!)

If you have a hankering for twice baked potatoes, then eat twice baked potatoes.  If you want to try a twist on the indulgent dish, try it with spaghetti squash!

Happy accidents do happen!  I discovered that spaghetti squash can take on a mashed potato texture if heated in the skillet long enough and smashed a bit.  Woohoo!

This isn't a very exact recipe, because it will change depending on what you like in your potatoes/squash.

I baked a spaghetti squash, and used half of it for this dish.  I froze the other half (did you know you could do that!).  Here's how to freeze it: post on freezing spaghetti squash

Here's how to bake the squash: click here!

Let's get started…

-Bake the spaghetti squash, and let it cool.

-Take half of the squash, and use your fork to scrape out the flesh to make "noodles".

-Melt 3 generous tablespoons of butter in a hot pan.

-Once the butter melts and bubbles, stir in 2 tablespoons of flax meal.

---The flax meal acts as a thickener, and flax has great health benefits!  I use Bob's Red Mill in the yellow package.

-Stir the flax meal thoroughly until fully integrated with the butter.

-Stir in the spaghetti squash.

-Add seasonings of choice (salt, pepper, garlic powder, onion powder, go wild!).

-Stir in cheddar cheese, sour cream, whatever you want!  Ranch dressing?  Sure!  I didn't try ranch, but it might be as good as it is with potatoes!
--I only used about 2 tablespoons of sour cream and a sprinkle of cheese so it flavored it without making it super fattening and ruining the integrity of the squash.  You could really load up on the cheese and sour cream and more butter if you really wanted to fool people!

-Stir, stir, stir!  You want the cheese to fully melt and all the ingredients to come together.  The more you stir, the more the squash will break down.  You can even smoosh (autocorrect does not approve of that word) it with your spoon.  It won't be completely smooth, but it will become like a mashed potato consistency.

I also threw in some toasted sunflower seeds, because I like a bit of crunch.  What else do you think would be good thrown in?  Bacon?  Of course, bacon!  Oh, and chives!

This would be a great side dish, or just eat it straight out of a bowl like Colin and I did.  It will give you a full feeling (yay!) and is a little less guilty than potatoes.  Nevermind, we'll ignore the cheese and sour cream and call it healthy!

This will make about 5 servings as a main dish and much more as a side dish.  If you used the entire squash, you could feed a crowd!

Let me know if you try it out!