Strawberries and Cream Popsicles

Summer is in full swing here and sometimes the temperatures are hot! Keep cool during the summer months with popsicles! I know we sure enjoy our fair share of popsicles!

These Strawberries and Cream Popsicles make for a delicious and healthy snack! A tasty treat!

Kids love to help make them and enjoy them on a hot summer day. We always have popsicles in the freezer during the summer. When the kids are playing or working hard they can come and grab a popsicle for a snack. A healthy and refreshing snack. Who doesn’t love popsicles!?

Flavors of fresh sweet strawberries combine with a smooth cream in this popsicle.

Strawberries And Cream Popsicles 1

I used a Norpro Frozen Ice Pop Maker and this recipe works out perfectly for it! Simply fill the popsicle cells and put the sticks in and place in the freezer. The hardest part is waiting for them to freeze and set up.

When the popsicle are ready to enjoy, remove the lid and simply run the the maker under warmer water to loosen the popsicle, and make easier to pull out.

Keep cool on those hot days with popsicles. Kids love them!

This recipe can easily be used with any kind of fruit.

Strawberries and Cream Popsicle Recipe

Ingredients:
1 C. whole milk
1/4 C. heavy whipping cream
1 C. strawberry yogurt
2 Tbsp. Clabber Girl Corn Starch
1/4 C. granulated sugar
1 Tbsp. strawberry extract
3 C. fresh strawberries, chopped

Directions:
Add the milk, heaving whipping cream, and strawberry yogurt to a medium mixing bowl. Then add corn starch and whisk together until smooth. Pour mixture into a saucepan and add the strawberry extract. Slowly bring the mixture to a boil, while continuously whisking. Continue whisking for about 4 to 5 minutes once mixture begins to boil, to thicken. Remove from heat and set aside and cool a bit.

While cream mixture is cooling, this is when I chop my strawberries. Place the chopped strawberries in a bowl.

Then divide half the cream mixture. Add one half the cream mixture to the strawberry bowl. Stir the strawberries and cream together. Set aside.

Use the other half of the cream mixture and pour a little in each popsicle mold, saving some to top off all the molds at the end.

Then fill molds to the top with the strawberry/cream mixture. Make sure to press down on the filled molds with a spoon, or insert a knife to get any air bubbles out. I banged the mold set on the counter some too. This will help the mixture settle and get out any bubbles. Add more strawberry mixture to the molds as necessary. Lastly top off each mold with the remaining cream mixture. Put the maker top on and insert popsicle sticks. Freeze overnight and remove from popsicle molds to serve.

Enjoy this healthy and frozen summer treat!

Strawberries And Cream Popsicles 2

Blueberry Cheesecake No Churn Ice Cream

Some of my favorite things about summer include fresh blueberries and ice cream!

Blueberry season is here in Indiana and one of my favorite things I look forward to is taking the kids to go blueberry picking. We pick several pounds to eat fresh, bake with and freeze.

Who doesn’t love ice cream!?? I would say it is actually my weakness in a dessert. I love ice cream!

This blueberry cheesecake ice cream is so delicious! I honestly don’t think I will want to buy store bought ice cream again, when I can simply make it at home.

Blueberry Cheesecake Ice Cream 1

The best part….it’s NO CHURN! So you don’t need a fancy ice cream machine to make it!

I love the flavors of this blueberry cheesecake ice cream! It is smooth, rich, and so creamy!! The blend of blueberry and cheesecake together is fantastic!

This creamy, no churn ice cream will become a summertime favorite! Blueberries and the richness of the cheesecake flavor in this ice cream – delicious!

Blueberry Cheesecake Ice Cream 3

Blueberry Cheesecake No Churn Ice Cream Recipe

Ingredients:
1 1/2 C. blueberries, fresh or frozen
1/4 C. granulated sugar
1 tsp. Clabber Girl Corn Starch
6 oz. cream cheese, room temperature
1/2 C. brown sugar
2 tsp. vanilla extract
2 C. heavy whipping cream

Directions:
Combine the blueberries and sugar in a small saucepan. Cook over a medium heat until the blueberries start to release their juices, about 5 minutes. Add the corn starch to the saucepan and continue cooking for another minute while stirring continuously. Remove from heat and place blueberries in the freezer to quickly cool them down to be able to put in the cream mixture, about 10 minutes.

In a large mixing bowl, cream together the cream cheese and brown sugar until smooth and well blended. Add 1/2 C. whipping cream and whip with a handheld blender until the cream cheese and cream are well blended. Then add the rest of the cream and the vanilla extract and continue whipping until the mixture becomes thicker and peaks form, about 4 to 5 minutes.

In a plastic container or a metal loaf pan, spread out half of the whipped cream mixture. Then add half of the blueberries on top. Next spread the remaining cream and then top again with the remaining blueberries. Then, using a butter knife, swirl it thought the ice cream creating a swirl affect. Cover and place in the freezer overnight, or at least 6 hours before serving. Makes about 1 quart.

The great thing about no-churn ice cream recipes is simple: the mixture doesn’t need to churn to form the ice cream. No ice cream maker necessary! How great is that?!

Blueberry Cheesecake Ice Cream 5

Top 10 STEM Activities for Oobleck aka Corn Starch Goo

Oobleck Activities PinterestWhat is Oobleck?

The name “Oobleck” is derived from the Dr. Seuss book Bartholomew and the Oobleck. It is sometimes called corn starch goo or slime. Oobleck belongs to a class of materials known as “non-Newtonian” fluids, or substances that respond differently depending on how quickly you try to move them around or how much pressure is applied. Oobleck doesn’t follow the rules of solids or liquids, it is both simultaneously. Depending on the transfer of energy, Oobleck can move from liquid to solid and back to liquid again. We have the top 10 ways for kids to interact with Oobleck and learn more about STEM related principals, all while having fun!

Oobleck recipe:

Tips from our team:

  1. Adult supervision is required for all activities. All activities are super fun for adults too!
  2. While testing out these activities, our team used 25 pounds of corn starch and had about 10 participants. Buy your corn starch in bulk directly from our website or your local restaurant supply store. One 16 oz. can of corn starch contains about 2 C. of product, which would work on a couple of the activities below if the Oobleck is re-used or you have just a couple of participants.
  3. For smaller groups of participants, you could mix up one large bowl of Oobleck and test out almost all of the activities (the walk on it activity require more mixture).
  4. We set up the activities as stand alone stations on a large meeting table. Each participant had 5 minutes at each station, for a total of 30 minutes of activity. This circuit was perfect for our participants, but you may want to give different age groups more or less time at each station.
  5. It is easier to add water to the corn starch and mix than to add corn starch to water and try mixing. Getting the proper consistency is a lot easier if you wear rubber gloves and rub the corn starch and water together, similar to making biscuit dough.
  6. We recommend protecting surfaces with plastic table cloths and people with aprons! Gloves are also great for mixing the Oobleck, which can get stuck under finger nails.
  7. Oobleck is easily washed off skin with soap and water.
  8. If Oobleck gets on clothing, wipe them off with a wet cloth and any remaining stains should come out in the washing machine if washed promptly.
  9. Oobleck can be kept in an airtight container for 24 hours, but may require more water before it becomes the right consistency again.
  10. Dispose of Oobleck after 24 hours or it can develop mold. Do not pour Oobleck down a drain! We put all of the Oobleck into the bin used for the walking activity and then disposed of it.

#10: Mix ‘n’ Mold

Age range: 3+

Supplies needed:

  • 3-5 qt. bowl
  • 8 C. water
  • 16 C. Clabber Girl Corn Starch
  • gloves, optional

Activity:

  1. Mix Oobleck with your hands.
  2. Grab a handful and mold it using just your hands. Try creating a cube or a sphere shape.
  3. Try to break the Oobleck into two pieces by grabbing it and pulling it apart rapidly.
  4. Open your hand and allow the Oobleck to drip back into the bowl.

What you’ll learn:

Oobleck is fun to mix up using just your hands. It can be molded into shapes, but as soon as you stop trying to mold it, Oobleck will not hold its shape. Oobleck will hold its shape when you exert force upon it. As soon as the force is lowered or removed, it returns to a liquid state and becomes slimy or gooey.

Let it Go Oobleck Activity#9: Let it go!

Age range: 3+

Supplies needed:

  • 3-5 qt. bowl
  • 8 C. water
  • 16 C. Clabber Girl Corn Starch
  • gloves, optional

Activity:

  1. Mix Oobleck together in the bowl.
  2. Pass Oobleck in between your hands and let it stretch out as you move your hands to different heights.

What you’ll learn:

When you dip your hands into Oobleck and allow it to melt off, you can experience the liquid state of this non-Newtonian liquid. When you do not exert force on Oobleck, gravity alone will act on it. This causes Oobleck to fall off one hand and onto the second hand below.

Colorful Oobleck Activity#8: Make it Colorful

Age range: 3+

Supplies needed:

  • gloves, recommended
  • 8 C. water
  • 16 C. Clabber Girl Corn Starch
  • 3-5 qt. bowl
  • liquid water colors
  • 2 C. plastic bowls

Activity:

  1. Put on gloves to prevent the water color from temporarily staining your hands.
  2. Mix Oobleck together in the bowl.
  3. Grab the Oobleck with a gloved hand and break off a piece.
  4. Add the Oobleck to your smaller plastic bowl.
  5. Add liquid water color to change the Oobleck color.
  6. Try combining two different colors to create a completely new color.
  7. Can you make orange, teal, brown or grey?

What you’ll learn:

When you grab Oobleck, you can break off a piece just by the force of action of your hand. Mix different colors and even create tie dye effects in your mixing bowl. Older children can be taught that mixing different colors together creates brand new colors, such as red and yellow creating orange.

Melt Oobleck Activity

#7: Get Melty

Age range: 3+

Supplies needed:

  • 3-5 qt. bowl
  • 8 C. water
  • 16 C. Clabber Girl Corn Starch

Activity:

  1. Mix Oobleck together in the bowl.
  2. Dip your hand in Oobleck slowly.
  3. Watch how the Oobleck melts off of your fingers.

What you’ll learn:

By slowly interacting with Oobleck, it will remain in a liquid state and stick to your hands like slime. Even though you are not exerting force on the Oobleck, gravity will pull the mixture down to the ground.

Surface Tension Oobleck Activity#6: Feel the Tension

Age range: 3+

Supplies needed:

  • 9-inch pie plate
  • 4 C. water
  • 8 C. Clabber Girl Corn Starch

Activity:

  1. Mix Oobleck together in the pie plate.
  2. Quickly slap the surface with your hand.
  3. Alternatively, try slowly sinking your hand into the pie plate to see what happens.

What you’ll learn:

When you quickly slap the surface, the Oobleck instantly firms up instead of allowing your hand to break through. This is due to the surface tension created by the tiny granules of corn starch suspended in water.

Walk on Oobleck Activity#5: Walk on it

Age range: 3+

Supplies needed:

  • large storage-type plastic bin
  • (3) 3.5 lbs. Clabber Girl Corn Starch Tubs
  • 1.5 tubs of water (use empty Clabber Girl tubs)
  • rubber gloves (optional)
  • chair
  • towels

Activity:

  1. Pour corn starch into bin, then slowly add in water.
  2. Use your hands to mix the Oobleck to the right consistency. You may want to wear rubber gloves while mixing the Oobleck together.
  3. Set up the station so that kids can remove their shoes, have help into the bin, walk across the surface, have help out of the bin and into a chair to wipe off their feet (if needed) and put on their shoes again.

What you’ll learn:

Oobleck is much like water-logged stand on a beach. If you quickly walk across the surface, you do not sink and may not even get any of the goo on your feet. However, if you stand still, you will start to sink into the mixture. This is due to the surface tension created by the tiny granules of corn starch suspended in water.

Heat Treatment Oobleck Activity#4: Heat Treatment

Age range: 10+

Supplies needed:

  • 5 qt. heat-safe bucket
  • 8 C. water
  • 16 C. Clabber Girl Corn Starch
  • hair dryer
  • 2 C. plastic bowls

Activity:

  1. Mix Oobleck together in the bucket.
  2. Heat Oobleck with a hair dryer on high for 3-4 minutes. Be careful not to touch the Oobleck as it will be hot!
  3. Try pouring the Oobleck into the smaller bowls, or just swirling it around the heat-safe bucket.
  4. Determine if the Oobleck becomes a solid or a liquid when heat is applied.

What you’ll learn:

When Oobleck is heated, it is more likely to stay in a liquid state even when force is applied. While in this slimy state, you can swirl it around the bowl and pour it more easily. If you let the Oobleck rest, its temperature will normalize, causing it to return to its normal state.

Freeze Treatment Oobleck Activity#3: Freeze Treatment

Age range: 6+

Supplies needed:

  • 3 qt. bowl
  • 8 C. water
  • 16 C. Clabber Girl Corn Starch
  • freezer

Activity:

  1. Mix Oobleck together in the bowl.
  2. Put Oobleck into freezer for two hours.
  3. You can make the Oobleck the night before and allow to freeze overnight, but take it out of the freezer 2-3 hours before you plan on using it.
  4. Build your own shapes out of the frozen mixture and stack the shapes to see how high you can go before it starts to melt.

What you’ll learn:

When Oobleck is frozen, it is more likely to stay in a solid state even while manipulated. While in this solid state, you have to use your hands to remove it from the bowl. Trying to force out the Oobleck with a scoop or other object won’t work as the Oobleck will seize up. However, the more you work with it, the heat from hands will transfer to the mixture, causing it to revert to its normal state.

Sink or Float Oobleck Activity#2: Sink or Float?

Age range: 3+

Supplies needed:

  • clear plastic bin (ours was 4-inches tall by 12-inches wide by 18-inches long)
  • enough Oobleck to fill the bin with 2-inches of corn starch goo
  • everyday waterproof objects such as bath toys, water bottles, silverware, action figures, etc.
  • sandbox tools (optional)

Activity:

  1. Pour corn starch into bin, then pour in water.
  2. Mix Oobleck together in the bin.
  3. Pick out several common objects and guess if they will sink or float.
  4. Place the object on top of the Oobleck and allow it to sit on the surface for 30 seconds.
  5. Record how the objects reacted once placed on the Oobleck and again after 30 seconds.

What you’ll learn:

This activity can help to demonstrate density of objects to children. It isn’t the size of the object that determines whether it will sink or float, but the object’s density. Heavier metal items are likely to sink after 30 seconds. Lighter or air-filled objects such as bath toys and action figures will stay on top of the surface. The plastic bin may also be the perfect shape for kids to experiment and dig in with sandbox tools.

De-Stress Oobleck Activity#1: De-stress

Age range: 10+

Supplies needed:

  • 2 funnels
  • straws, optional
  • 3-4 water bottles
  • colorful party balloons
  • 3-4 C. Clabber Girl Corn Starch
  • 1.5 – 2 C. water

Activity:

  1. Attach the opening of a balloon to the top of the bottle filled with Oobleck.*
  2. Flip the bottle over and squeeze the contents of the bottle into the balloon until it is 3/4 full.
  3. Take the balloon off the bottle, remove any extra air and tie off the balloon.
  4. Cut the end off of a second balloon, and cover the filled balloon to give it extra protection.
  5. Move the Oobleck inside the balloons. Try squishing it with your hands, rubbing it against a hard surface or stretching the balloon out.

*It is easiest to mix Oobleck in the water bottle instead of trying to add already mixed Oobleck to the bottle. Using a funnel, fill the water bottles with 1 C. of Clabber Girl Corn Starch each. You may use a straw to help get the corn starch to flow down the funnel. Once all of the bottles are filled with corn starch, slowly add in 1/2 C. of water. Put the cap onto the water bottle and shake to mix the Oobleck together.

What you’ll learn:

Oobleck flows slowly and cannot be forced from one vessel to another. If you try to scoop the Oobleck into a balloon, the force you exert on the vessel is likely cause the Oobleck to seize up. Once the Oobleck is added to the balloon, it can easily be manipulated, making it the perfect medium for a stress ball! Adding the second layer of balloon is essential as squeezing the balloon too hard or filling the balloon too much can result in leaks.

 

 

Lemon Blueberry Bundt Cake

Oh the flavors of lemon and blueberry together are just perfect together! If you have never tried them together this Lemon Blueberry Bundt Cake recipe is amazingly delicious recipe to enjoy! When I think of lemon and blueberry together I think of fresh flavors and the Spring/Summer season. Two very different flavors that come together perfectly. Bake it in the summer when fresh blueberries are in season!

In Indiana, blueberries are in season the end of July/August. I have fun memories growing up going to the local blueberry patch and picking, and picking, and picking until we got a good amount to bring home for fresh blueberries and to put some up in the freezer. I have enjoyed taking my kids as well! The blueberries provide a nice moistness to the cake with bursts of flavor, while the lemon and lemon zest give a nice zingy, lemony flavor, but not over powering. An added hint of sweetness is in the light icing.

Lemon Blueberry Bundt Cake 

Ingredients:
2 3/4 cups flour
1 1/2 tsp Clabber Girl Baking Powder
1/4 tsp Clabber Girl Baking Soda
1/4 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs
4 Tbsp lemon juice, freshly squeezed
lemon zest from the lemons
1 tsp vanilla extract
1 cup milk
2 1/2 cups blueberries

For the icing:
1 cup powdered sugar
2 Tbsp lemon juice, freshly squeezed
lemon zest

Directions:
Preheat oven to 350° F. In a mixing bowl, add the flour, baking powder, baking soda, and salt and mix until combined and set aside. In another bowl, beat together the butter and sugar until well blended. Add the eggs and use a hand mixer and blend in one at a time. Add the lemon juice, zest, vanilla, and milk and beat together until just combined together. Add the flour mixture to the wet ingredient mixture and mix together well with a hand mixer. Add the blueberries and gently fold them in with a rubber spatula until incorporated. Grease a large Bundt pan. Pour the prepared batter in the Bundt pan. Bake at 350° F. for 50 to 60 minutes or until toothpick comes out clean. Cool for 20 minutes and run a thin knife around the edges to loosen the cake. Cool turned over and cool completely, then remove from pan.
For the icing, mix together all icing ingredients until smooth. Drizzle over cooled cake. It will seep into the cake.

Not only is this cake delicious, but its also definitely looks stunningly delicious too! Perfect for carry-ins, family holidays, breakfast, brunch, or dessert. So many options to make this pleasant lemon blueberry Bundt cake.

You can’t help but smile when enjoying this cake!
Enjoy!

Kids Activity: Rainbow Rocks

This activity requires prep time and overnight setting.

Ingredients:

  • 1 cup Clabber Girl Baking Soda
  • ¼ c. + 2 Tbsp water
  • 1 gal Vinegar
  • Watercolor Magic liquid watercolor (we chose Sargent Art®)
  • Rubber gloves
  • Paper towels (for cleanup)
  • Parchment paper
  • Plastic gold coins
  • 2 large mixing bowls (we chose clear to show color)
  • Baking sheet or dry surface for drying

This recipe yields 5-6 rocks. These Rainbow Rocks are easy and enjoyable for children of all ages.

  1. Gather all ingredients.
    Rainbow Rocks Ingredients
  2. In one of the large mixing bowls, add baking soda. Slowly add water. Mixture should be moldable but not too wet.
    Making Rainbow Rocks 1
  3. Cover hands with rubber gloves. Add watercolor drops to soda water mixture. Massage soda mixture with your hands, adding color as you go until desired color is achieved.
    Making Rainbow Rocks 3
  4. While mixture is still moist, put a small amount of mixture into your hand. Take one plastic gold coin and place in the middle of the mixture. Continue to pat mixture in hands until a medium rock shape forms and the gold coin is hidden.
  5. Cover a cookie sheet or flat surface with parchment paper. Please rocks on top of parchment paper to dry overnight.
  6. After rocks have completely dried, do with them what you wish! We thought it would be fun to hide these in the yard and have children search for them. You could also simply use these as a quick kitchen table experiment.
  7. Using another clean large bowl, fill with vinegar until bowl is 2-quarters full. One at a time, drop Rainbow Rocks in and wait for the surprise.
    Fizzing Rainbow Rocks Activity


Egg Drop Soup with Roasted Turkey

egg-drop-soup-1It’s November and Thanksgiving, one of my favorite holidays, is on the horizon.  Any excuse to get together with family and friends and cook a ton of food and eat is my favorite holiday.  However, I think one of my favorite things about Thanksgiving is the leftovers! I absolutely love leftover turkey sandwiches on white bread with mayo, salt, and pepper. But, once I have had my fill of those, I usually still have leftover turkey to cook with.  Which brings me to the recipe I have developed to share with you. Egg Drop Soup with Roasted Turkey.

 

I have a deep love and fascination with Chinese take-out food. A few months ago, my favorite Chinese restaurant closed permanently. After getting over the initial shock and grief, I am on the search for a replacement. Sadly, I haven’t found one yet. But, in the meantime, I’ve been biding my time recreating some of my favorite dishes at home.

 

Egg drop soup isn’t something I usually order but, I have begun making it home to compliment my Chinese take-out inspired meals. It is surprisingly easy to make. The broth is usually flavored with ginger, garlic, and peppercorns. I have added star anise to mine to enhance the flavor a bit more and bring in some notes of Chinese 5-spice.

 

Cornstarch is an important staple of this recipe. It is whisked into the broth to ever so slightly thicken and give a little body to the finished soup. It is also whisked into the eggs allowing them to remain delicate and soft once they hit the hot broth.

 

Turkey isn’t something that you traditionally find in Chinese take-out cuisine but, since it is that time of year, I have been looking for ways to add it to my Chinese take-out at home. And, it goes surprisingly well in this soup. The star anise really compliments the turkey and rounds out the soup in a delicious way. I hope you enjoy!

Egg Drop Soup with Roasted Turkey

6 c. chicken stock
3” piece fresh ginger, peeled and cut into slices
4 garlic cloves, peeled and smashed
1 tsp. whole black peppercorn
2 star anise
2 dried bird’s eye chilies, or serrano
2 Tbsp. soy sauce
1 c. leftover roasted turkey, shredded
1 c. green peas
3 large eggs
1 Tbsp. cornstarch + 1 tsp. cornstarch

Pour the chicken stock into a saucepan and place over medium-high heat. Add the ginger, garlic, black peppercorn, star anise, bird’s eye chilies, and soy sauce.
Bring to a boil and then reduce heat to medium-low. Allow stock to simmer for 15-20 minutes.

Strain the broth into another saucepan and return to the heat. Bring back to a low simmer. Add the roasted turkey and green peas.

Scoop out about ½ cup of the broth into a small bowl. Whisk it together with 1 Tbsp. cornstarch until cornstarch is dissolved. Pour back into the saucepan and stir.

In the same small bowl, whisk the eggs with 1 tsp. cornstarch until eggs are completely beaten and cornstarch is dissolved.

Holding a fork over the saucepan, gently pour the egg cornstarch mixture through the tines, allowing it to form ribbons. Let the egg “set” for about 10 seconds and then stir to break them up as you like.

Pumpkin Pie 3 Ways

Every family has its own holiday traditions, and each year new favorites are discovered and requested the following year. This year, I decided to try pumpkin pie in three ways: pumpkin cheesecake, pumpkin cake and a standard pumpkin pie.

As a kid, we always had Thanksgiving at my Aunt Dixie’s house. Pumpkin pie was the epitome of Thanksgiving to me. We enjoyed it only once a year and any other pumpkin pie would always be measured against her perfect recipe. This pie was so good that all of us kids would eat slice after slice. We’d all run around outside, make extra room for pumpkin pie, then come back in to eat more. It was a fun tradition that I get to see the next generation of kids in our family do today. I wanted to share my Aunt’s pumpkin pie recipe with her permission. She isn’t sure where she got the original recipe, but she’s been making it for Thanksgiving for decades. Every time she makes it, she uses the recipe as a general guideline, making small changes here and there. But every time, it comes out as the best pumpkin pie recipe ever.

Recipe #1: Aunt Dixie’s Pumpkin Pie

Classic Pumpkin Pie

This pumpkin pie is perfectly spiced-just the right amount of cinnamon, ginger and nutmeg that aren’t overwhelming for younger palates. You can make this pie ahead of time, freeze it a couple of weeks and then bake it the day before Thanksgiving when you need it. When you pair the pie filling with a homemade pie crust, it is the best pumpkin pie ever. The crust is flaky and slightly puffed from the addition of baking powder. I like to use up any leftover crust to make little sweet treats. I just cut shapes out of the pie dough, top with melted butter, sprinkle with sugar and cinnamon. The pie crust bites can be baked simultaneously with the pie, just remove after 10 minutes or when the edges turn golden brown.

Filling:

  • 15 oz. canned pumpkin
  • 2 eggs, slightly beaten
  • 1 c. brown sugar
  • 1/2 tsp. salt
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • 2 tsp. cinnamon
  • 12 oz. evaporated milk

Clabber Girl Pie Crust Recipe:
(watch our 60 second video on how to make pie crust here)

  • 1 1/2 c. all-purpose flour
  • 1/4 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. kosher salt
  • 10 Tbsp. butter cold and cut into chunks
  • 3-4 Tbsp. ice water as needed

To prepare the pie crust:

Mix the flour, baking powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1-2 hours.

On a lightly floured work surface, roll out the dough into a 1/8-inch thick round. Transfer to a 10-inch pie dish, trimming the dough to a 1/2-inch overhang around the edges of the dish. Tuck the overhang under the dough on the rim and flute the edges.

To prepare the filling:

Mix ingredients in order. Pour into uncooked pie crust and bake at 425° F. for 15 minutes. Reduce the temperature to 350° F. and continue to bake for 45 minutes or until a knife inserted in the center comes out clean.

Recipe #2: Pumpkin Cheesecake

Pumpkin Pie Cheesecake

This cheesecake is smooth and light with a slightly sweet, slightly sour finish. You can either make it as two 9-inch pies or one spring form cake as the recipe advises. The cheesecake does take a long time in the oven, but could be made a few days in advance and refrigerated. Completely cool the cake before refrigerating. If you wrap it in foil or plastic before it is cool, condensation can drip on top of the pie and make the sour cream look thin.

Graham Cracker Crust:

  • 1 1/2 c. graham cracker crumbs
  • 1/2 c. melted butter
  • 1/4 c. granulated sugar

Pumpkin Cheesecake Filling:

  • 24 oz. cream cheese
  • 1 c. granulated sugar
  • 1/4 c. brown sugar
  • 15 oz. canned pumpkin
  • 2/3 c. evaporated milk
  • 2 lg. eggs
  • 2 Tbsp. Rumford Cornstarch
  • 1 Tbsp. pumpkin pie spice
  • 1 1/4 tsp. cinnamon

Pumpkin Cheesecake Topping:

  • 2 c. sour cream
  • 1/3 c. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. ground nutmeg

To prepare the crust:

Combine graham cracker crumbs, melted butter, sugar and press into a 9-inch spring form pan or two 9-inch pie pans.

To prepare the filling:

In a large bowl, combine cream cheese, white and brown sugar and eggs. In a separate bowl, combine pumpkin, milk, cornstarch and spices. Add to cream cheese mixture. Pour into prepared crust(s).

To prepare the topping:

Mix all ingredients thoroughly.

Bake for about 65 to 70 minutes at 350° F. Remove from oven, spoon topping mixture over cake(s). Return to 350° F oven and bake for additional 5 minutes.

Recipe #3: Pumpkin Cake

Pumpkin Pie Cake

This pumpkin cake is a mix of two batters: a cream cheese and a pumpkin batter. It is very mild and not overly pumpkin tasting. One thing I liked about this recipe is that you don’t have to worry about portioning out the pumpkin batter evenly, the cream cheese filling bakes up just fine. The end result is a beautiful layered cake dotted with chopped pecans.

Cream Cheese Filling:

  • 2 Tbsp. butter
  • 1/2 c. granulated sugar
  • 8 oz. cream cheese, softened
  • 1 Tbsp. Rumford Cornstarch
  • 1 egg, beaten
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. milk
  • 2 eggs

Pumpkin Batter:

  • 1 c. granulated sugar
  • 1/2 c. butter melted
  • 1 c. canned pumpkin
  • 1 c. all-purpose flour
  • 1 tsp. Rumford Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1 c. chopped pecans
  • 1/4 tsp. ground cinnamon

To prepare filling:

Combine ingredients for filling mixture; set aside.

To prepare batter:

Beat together eggs, sugar, pumpkin and butter. In a separate bowl, combine dry ingredients and add to pumpkin mixture; stir in nuts.

In a 9 x 13-inch baking pan, pour 1/2 of batter into bottom, spread it out to coat the bottom completely (about ½-inch thick). Top with filling mixture; pour the other half of batter on top.

Bake in a 350° F. oven for 25 minutes. Cool completely on wire rack.

Garlic Parmesan Roasted Sweet Potatoes

Once again, I am enjoying the many flavors of fall! Don’t you just love all the flavors of fall!!? Fall time is when we harvest some of my favorite vegetables! Sweet potatoes! I love them prepared so many ways! From sweet recipes to savory recipes, sweet potatoes are delicious so many ways. Definitely as a favorite with this Garlic Parmesan Roasted Sweet Potato recipe.

Roasted Sweet Potatoes 1

This recipe with the garlic and Parmesan brings in some savory flavors to blend with the sweet potato sweetness. It’s an easy side dish packed full of flavors.

Fall is when sweet potatoes are dug in the garden. It’s always nice to use fresh produce that we have grown to prepare different recipes and enjoy!

Raw Sweet Potatoes

These Garlic and Parmesan roasted sweet potatoes are well liked in our house and are a great side dish paired with any meal. Especially in the fall season, when we mostly think of having sweet potatoes.

Garlic Parmesan Roasted Sweet Potatoes

Ingredients
3 medium sized sweet potatoes (peeled or skins on, cut into cubes)
1/2 of a small onion, chopped
3 Tbsp olive oil
2 Tbsp garlic powder
1 Tbsp chopped parsley
Grated Parmesan cheese
Shredded Parmesan cheese
Black pepper

Directions
Preheat oven to 400° F. Peel and cube the sweet potatoes (you can leave the skin on if you prefer). Chop the onion. Place the onion and cubed sweet potatoes in a bowl. Add the olive oil, pepper, and garlic powder to the bowl and mix coating the onion and sweet potatoes well. Spread the mixture onto a baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove from oven and sprinkle with grated Parmesan cheese, shredded Parmesan cheese, and chopped parsley. Serve warm.

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Be sure to give these Garlic Parmesan Roasted Sweet Potatoes a try as a side dish this fall! Add them to your Thanksgiving feast!

Sugar Cakes : A Rumford Complete Cookbook Recipe

These little sugar cakes are so simple and tasty!

I talked a little bit before about liking to make snacks for my kiddos to enjoy.

sugar-cakes1When looking through the Rumford Complete Cookbook this month, I had snacks in mind for a recipe to try!

These little cake muffins are delicious sweet treat! They are soft, moist and fluffy but yet pleasantly dense. Packed with a sweet flavor they are kid approved….my son loved these!

The Sugar Cakes recipe is on page 163 of the Rumford Complete Cookbook. Below is a photo of the recipe.

Here is my version of the recipe with some updates.

sugar-cakes3
Sugar Cakes: A Rumford Complete Cookbook Recipe

Ingredients:

1/2 cup butter, softened
1 cup flour
1 cup sugar
2 egg whites

Directions:
Mix together the butter and the flour in a medium mixing bowl until crumbly. Add the sugar and mix well. Beat the egg whites until slightly frothy and add them to the dry mixture. Mix together well with a hand mixer. Pour mixture into a well greased mini muffin pan for small cakes. Sprinkle a small amount of sugar onto the top of each cake. Bake at 350 degrees for 15 minutes or until golden brown.

The mixture was too runny with this recipe from the cookbook to roll out at all on a cutting board and cut into small cakes. I decided to bake them in the mini muffin pan and they turned out great! Mini cakes!

The recipe makes 18 mini sugar cakes.

A moist, sweet in flavor little mini cake. Grab a handful for a little snack!

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Baking with Halloween Candy

Every year I do through the same thing…I stock up on Halloween candy for Trick or Treat only to end up with extra candy because rain or cold weather limited how much we give out. I’ve even tried going to my parent’s house to hand out candy, as they live on a main street in town which is home to a lot of kids. We start handing out candy in the drive way handing, but as soon as the sun sets and the wind picks up, we move inside. Fewer and fewer kids visit as the wind picks up and the little kids get tired. Inevitably, I have some leftover Halloween candy and wonder what I am going to do with all of it. This year, I know exactly what I’ll do! I’ve tested all three of these recipes and much to my co-workers delight, they turned out great!

Halloween Candy Bark

Halloween Candy Bark

If you like your sweets with just a hint of salt, this Halloween Candy Bark is for you! I lined a baking sheet with wax paper and covered the bottom with broken pretzels and chopped pecans and walnuts. Then I poured melted chocolate chips on the top of the bottom layer. You could use white or milk chocolate or even a layer of both. If you microwave the chocolate chips to melt them, do it in 30 second intervals, stirring in between, so the chocolate doesn’t scorch. While the chocolate was still warm, I topped the candy bark with some leftover candy eyeballs and candy coated peanut butter candies. You could also use other chocolate covered candies and get pretty creative with this recipe. I set the baking sheet in the fridge to help the chocolate cool quickly. Once it was completely chilled, I broke the bark into 3-to 4-inch pieces. There are so many options you can choose with Halloween Candy Bark, all depending on your taste.

Bottom of the Bucket Cookies

Bottom of the Bucket Cookies

When you have a wide assortment of extra Halloween candy, try putting pieces on top of a sugar cookie. These cookies lasted about 20 minutes in our office! Halloween candy in wrappers, however, is still sitting in the lunchroom. Everything tastes better on top of our Rumford Sugar Cookies! It’s a sturdy cookie with a good crunch to it when you bite in. Watch them closely in your oven and take them out just as the edges start to brown. If you let the cookies become golden brown before removing from the oven, they will likely be dried out.

I used candy coated chocolate candies, candy corn and broken pieces of chocolate candies. Candy coated chocolate or peanut butter can go on top of the cookies before you bake them, but everything else should be pressed into the cookies as soon as they are out of the oven. You can even make indentations in the top of the cookies for the candies before they are baked to make it easier to place them after baking. The chocolate candies melted a little, making them stick perfectly to the cookie tops.

Chocolate Candy Bread

Chocolate Candy Bread

The chocolate candy bread recipe was the most popular in our office! It is visually so beautiful and filled with all of your chocolate candy favorites! I took our chocolate buttermilk bread recipe and added a one and a half cups of assorted mini chocolate candies. When the bread came out of the oven, I drizzled melted white chocolate on top with a little milk mixed in so it was just the right consistency. I added some coarsely chopped chocolate mini candies, too. When you cut into the bread, you won’t see all of the chocolate candy, but you can taste the different ones throughout the loaf of bread. This is the perfect recipe to make on November 1st to use all your leftover Halloween candy.