A celebration for one of our favorites

July 3^rd is such a special day to our family. It is my father’s birthday. He would have been 69 years old this year. We are still celebrating this amazing man even though he left this earth almost 5 years ago.

This picture is on his last birthday. He turned 64. He was so sick and so fragile, but we did it…we all got together to celebrate our dad, our grandfather, our rock, our hero.

One of the best joys in life is seeing each of my children carry on his beautiful soul. The way they look, the way they love, and how they are protective of our family. I feel honored to have had him as my father, I am blessed my children got to know him as their papa and I love that he is still in our daily conversations and prayers.

On his special day we are meeting at Covino’s (his favorite restaurant) and talking and remembering the man we all miss so much.

In honor of my dad’s birthday I wanted to share his favorite dessert. He requested it for most of his birthdays.

ICE CREAM PIE

Ingredients
2 cups crisped rice cereal, such as Rice Krispies
⅓ cup creamy peanut butter
⅓ cup white Karo syrup
1½ quarts softened ice cream

Hot fudge sauce
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 cup heavy cream (evaporated milk works!)
4 T. butter
1 t. vanilla

Instructions

1. In a large bowl, stir the peanut butter and Karo syrup together until well combined. Add the rice cereal and mix with buttered hands, folding the cereal into the peanut butter mixture until well combined. Butter the bottom and sides of a 9″ pie pan and gently press the mixture into the pan and up the sides. prepare the fudge sauce.  In a 2 qt. saucepan over medium heat, cook sugar, cocoa, heavy cream & butter until mixture is smooth & boils, stirring constantly.  Remove the saucepan from the heat; stir in the vanilla.  Cool fudge sauce slightly. Fill the crust with ½ of the softened ice cream and then pour ½ of the fudge sauce over ice cream and freeze for 20 minutes. Remove from freezer and add remaining ice cream and finish off the top with the fudge sauce. Freeze for 3 hours or overnight. Remove from the freezer and put in the refrigerator for 30 minutes before serving.

 

Happy Birthday Dad! I hope your watching down on us with a smile so big you light up heaven.

Xoxo, Molly

Banana Cake with my little baker

Summer is in full swing which means more time with our kids. Our little baker would choose to bake rather than do anything else. She LOVES to be in the kitchen. She goes to her Nana’s once a week for cooking camp and helps whenever she can at home.

I asked her this week who she would like to invite over and play on my day off of work and she said, “I’d rather spend the day with you than anyone else”. Talk about heart melting!!! So, I wanted to make sure we did something special just the two of us and I know one of her favorite things to do is bake. She has been asking to make Banana bread but I suggested one better….Banana Cake (and she is so glad I did).

This light moist banana cake is perfect for a hot summer day. It is kept in the refrigerator, so it is a great cool snack after spending the day out by the pool. And the frosting…oh my, it is a lemony cream cheese frosting, a perfect combination.

BANANA CAKE

 INGREDIENTS

• 1 1/3cup mashed bananas
• 2 1/2tablespoons lemon juice divided
• 1 1/2cups milk
• 3cups flour
• 1/2tablespoon baking soda
• 1/4teaspoon salt
• 2/3cup butter softened
• 1cup white sugar
• 1/2cup brown sugar
• 3large eggs
• 1teaspoons vanilla

FROSTING

• 8oz cream cheese
• 1/3cup butter softened
• 3-3 1/2cups powdered sugar
• 1teaspoon lemon juice

INSTRUCTIONS

1. Preheat oven to 350°. Grease and flour a 9 x 13 pan.
2. Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set aside.
3. Mix together mashed banana with 1 tablespoon lemon juice, set aside.
4. Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
5. Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.
6. Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).
7. Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.

FROSTING

1. Cream together butter & cream cheese until fluffy. Add in lemon zest and juice.
2. Add powdered sugar a little at a time until you reach desired consistency.

**TIPS TO ENSURE A SOFT MOIST RESULT**

Ensure your ingredients are at room temperature (eggs and butter)

When mixing the butter, sugar, eggs and vanilla, beat the mixture until very fluffy, this should take about 5 minutes.

When adding the flour mixture, you want to mix until just combined. Over-mixing will cause a dense chewy result. The cooking time on this cake can very.  Check your cake at 55 minutes, if it isn’t ready, continue cooking until a toothpick comes out clean (Ours was done at exactly 55 minutes). The result will be a moist and delicious banana cake.

I hope you enjoy this as much as we did!

XOXO,
Molly

 

Mini Chocolate Bundt Cakes

What better way to end a very special evening than devouring a mini chocolate bundt cake. These little babies are rich and moist and just soothes the soul. I dare you to eat just one! I made a cross out of our little bundt cakes to represent Riley getting confirmed.

Mini Chocolate Bundt Cake

Ingredients

• Chocolate Bundt Cake:
• 1 box of chocolate cake mix (can also use devils food or German chocolate)
• 1 small box (3.9 oz.) of instant chocolate pudding
• 1 cup sour cream
• 4 large eggs
• ½ cup water
• ½ cup oil
• 1½ cups mini chocolate chips

Instructions

1. Mix the first six ingredients together. Then, add chocolate chips and stir until completely incorporated.
2. Pour batter into a greased bundt pan (or 10 mini bundt pans). Cooking spray works the best.
3. Bake at 350 degrees for 45-50 minutes (15-18 for mini bundt cakes).
4. Remove from oven and let cool in the pan for 20 minutes (or 10 minutes for minis).
5. Remove from the pan(s) and move to a cooling rack.
6. Once the cake(s) is/are completely cooled, wrap in plastic wrap and refrigerate overnight. You can frost them now or wait until just before you serve them.

Perfect Buttercream Frosting

Ingredients

• 1 cup butter, softened
• 4½ to 5 cups powdered sugar
• 1 teaspoons vanilla
• 5 Tablespoons heavy cream or milk, I prefer heavy cream
• ¼ teaspoon salt
• Food coloring of your choice

Instructions

1. In a medium bowl combine butter, powdered sugar, vanilla, cream/milk and salt and beat for 5 to 7 minutes until light and fluffy. If your adding food coloring, do so now.
2. Add more powdered sugar as needed for thicker frosting. Add cream/milk, a little at a time, to thin frosting.

Side Dishes

Homemade Macaroni and Cheese

I must admit, I’m not a huge meat eater, I am more of a sides girl. So, when Riley requested his side dishes for his special confirmation dinner I was so excited to not only make them for him but to eat them! He asked for homemade macaroni and cheese and cucumber salad. This was the perfect combination to go with the Sweet Sriracha Chicken Breasts I made.

You just can’t beat warm creamy homemade macaroni and cheese. One bite of this delicious dish is like a big hug from the inside of your body out.

Homemade Macaroni and cheese

Ingredients

• 16ounces macaroni (uncooked)
• ¹⁄₂cup butter
• ¹⁄₂cup all-purpose flour
• 4cups milk
• 14 ounces Velveeta cheese, cut into chunks
• 1/2 cup shredded sharp cheddar cheese
• ¼ tsp. red pepper
• salt and pepper

Directions

1. Preheat oven to 350 degrees.
2. Cook macaroni according to directions and drain.
3. Melt margarine in a large saucepan.
4. Add flour and whisk together.
5. Whisk in milk and cook over medium heat until mixture starts to bubble and thickens.
6. Stir constantly.
7. Add chunks of Velveeta and allow to melt.
8. Add red pepper
9. Salt and pepper to taste.
10. Pour macaroni into a 13×9 oblong baking dish.
11. Pour sauce over macaroni.
12. Bake in the oven for 20 minutes, then sprinkle shredded sharp cheddar cheese on top.
13. Bake for another 5 minutes until cheese melts.
14. Allow to cool for a few minutes, then serve.

Cucumber Salad

This dish is so refreshing. I love the crunch of the cucumbers and the light dressing it marinates in.

Ingredients
2 large English cucumbers
1/2 onion
2-3 tomatoes

{For the dressing}
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 pack of Splenda
salt and pepper to taste

Directions
Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat. Salt/pepper to taste if needed.
Best if refrigerated for at least an hour to let the flavors combine.

SWEET SRIRACHA CHICKEN BREASTS

A little bit of hot mixed with a little bit of sweet is a perfect combination of love! We had a special night celebrating Riley getting confirmed and this recipe was perfect. I was able to prepare these chicken breasts earlier in the day and then stick them in the over at dinner time. They came out moist and oh my….oh so good!

Sriracha Chicken Breasts

Ingredients

• 2 lbs skinless, bone-in chicken breasts OR boneless, skinless chicken breasts (about 4 pieces)
• Salt and pepper

Sauce

• 1/4 cup Sriracha
• 1/4 cup honey
• 2 tbsp. butter, melted
• 2 tsp. soy sauce
• 1/4 tsp. red chili flakes
• 2 garlic cloves, minced

 

Instructions

1. Preheat oven to 425F. Place chicken in pan and season with salt and pepper.
2. Combine all the sauce ingredients. Pour about half the mixture onto the chicken breasts. Place into oven and bake for 15 minutes.
3. Remove from oven, pour remaining sauce on top, and place back into oven. Lower temperature to 375F and bake for another 10 minutes or until chicken reaches 160F internally (you may need another 5-10 minutes on top of that for bone-in breasts!)

 

My sweet Riley requested a home cooked meal instead of going out to dinner to celebrate his special night. This recipe did not disappoint, everyone loved it. Little do they know it was super quick and easy to make!

I hope you enjoy it as much as we did.

Molly

Brownie Cookies

 

These cookies are the best of both worlds. They are a chewy chocolate cookie made with a brownie mix. A brownie and a cookie in one….HEAVEN!

With so many people in our house and different tastes I decided to make 4 different types of cookies with this one recipe. I can promise you this, these tasty treats will not last long.

Brownie Cookies

1 (19.8 oz) Box Brownie Mix

1/4 Cup all purpose flour

1/4 Cup vegetable oil

3 Tbs. Water

2 Eggs

1 Cup Semi-sweet chocolate chips , White chocolate chips, Peanut Butter Chips, or Heath bar bits

Directions:

1. Preheat over to 350
2. Combine brownie mix, flour, oil, water, eggs, and any type of add in you wish and mix together.
3. Drop spoonfuls of dough 2 in. apart on a greased cookie sheet
4. Bake in a preheated oven for 9 minutes. Let cool on the baking sheet for 2 minutes and then transfer to a cooling rack.

I added 1/2 c. semi-sweet chocolate chips and 1/2 c. white chocolate chips to these cookies.

These were the family favorite…. I added 1/2 c. semi-sweet chocolate chips and 1/2 c. heath bar bits.

 

 

 

Shamrock Spritz Cookies

Our little Cissy went to “Cooking Camp” again at my moms and brought home these Shamrock Spritz Cookies for us. I grew up making spritz cookies with my mom and now our kids are doing it too. My mom bought Cissy her own spritz press for Christmas, so these beauties were made with the loving hands of our Cissy girl.

Spritz Cookies are so easy and fun to make. You can buy a spritz press @target https://www.target.com/p/wilton-preferred-cookie-press/-/A-17194659 . It comes with 12 different discs to use which will create unique designs for your cookies.

The cute shamrock teapot and cake stand came from @homegoods. I bought a few pieces for myself and my mom.

SHAMROCK SPRITZ COOKIES

INGREDIENTS:

• 2 and 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup butter, softened
• 3 ounces of cream cheese, softened
• 1 cup sugar
• 1 large egg yolk
• 1 teaspoon vanilla
• food coloring, optional
• colored sugars for decoration

INSTRUCTIONS:

1. Heat oven to 350 degrees.
2. Combine flour, salt, and cinnamon in a bowl.
3. Beat butter and cream cheese in mixer bowl at medium-high speed until smooth.
4. Gradually beat in sugar until light and fluffy. Beat in egg yolk, vanilla, and food coloring (if using).
5. With mixer at low speed, gradually add flour mixture until just blended.
6. Insert disk into cookie press. Pipe dough about 1 and 1/2″ apart onto COLD, ungreased cookie sheets. Decorate with colored sugars.
7. Bake 10-12 minutes. Transfer cookies to wire racks to cool. Repeat process, always using COLD cookie sheets.

Enjoy,
Molly

GOOEY PEANUT BUTTER S’MORE BROWNIES

On this cloudy Tuesday, I think a little pick me up is in order. These Gooey Peanut Butter S’more Brownies will do the trick, don’t you think?!

GOOEY PEANUT BUTTER S’MORE BROWNIES

INGREDIENTS:

• 1 box  brownie mix for a 9 x 13″ pan
• 1 jar (7-1/2 oz.) marshmallow creme
• 1 cup prepared creamy chocolate frosting
• 1 cup  creamy peanut butter

INSTRUCTIONS:

Prepare, bake and cool brownie mix according to package directions for 13 x 9-inch baking pan.
Evenly drop marshmallow creme onto cooled brownies with spoon.

Microwave frosting in small microwave-safe bowl at HIGH 30 seconds or until melted and smooth. Repeat with peanut butter.

Pour melted frosting, then melted peanut butter over marshmallow creme and swirl with butter knife to marble. Let cool completely. To serve, cut into squares.

I hope these yummy brownies put a little sunshine in your day.
Enjoy,
Molly

Chocolate Mocha Cake with Raspberry Filling

I have been going through my recipes to find the perfect chocolate cake for my mom. Her birthday is this weekend and I always make her some type of chocolate dessert. She LOVES chocolate!  As I was going through my chocolate recipes I came across this cake that is not only delicious but so beautiful. I made this for my mom a few years ago and she loved it so much she requested it again the next year.   The cake is so moist and has the perfect balance of chocolate and Raspberries.

for the cake

2 cups all-purpose flour
1 cup cocoa powder (I used Hershey’s Special Dark)
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, slightly beaten
1 tsp. pure vanilla extract
1 cup sour cream
1/2 cup canola oil
1 tsp. white vinegar
1 cup hot coffee (hot water will work too)

for the filling

1 cup unsalted butter, softened to room temperature
3/4 cup seedless raspberry jam
1 1/2 cups confectioners’ sugar

for the frosting

1 cup unsalted butter, softened to room temperature
6 ounces bittersweet chocolate, melted and slightly cooled
2 cups marshmallow cream
1/4 tsp. almond extract
6 Tbsp. confectioners’ sugar

Prepare the cake:

Preheat the oven to 350 F. Butter 2 8×2-inch round cake pans. Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour.)

In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs, vanilla, sour cream, oil, vinegar, and hot coffee (or hot water). Using a large rubber spatula or wooden spoon, mix everything together until the batter is smooth.

Divide the batter evenly among the prepare pans and bake for 35-40 minutes or until a thin knife inserted into the center of a cake comes out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks. Cool completely before adding the filling and frosting. [Note: Cake can be made in advance. Well covered, the baked cakes can be refrigerated for 2 days, or frozen for a month.]

Prepare the filling:

In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3-5 minutes). Add the raspberry jam and beat to combine. Turn the mixer down to low speed and add the confectioners’ sugar. Beat until smooth. Cover and set aside until ready to use. [Note: You can make this a day in advance, just be sure to cover it well and to keep it refrigerated.]

Prepare the frosting:

In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3-5 minutes). Add the melted, cooled chocolate and beat until well combined and fluffy. On medium-speed, add the marshmallow cream, almond extract, and confectioners’ sugar. Once everything is combined, increase the speed to medium-high and beat until the smooth and fluffy. Cover the bowl and refrigerate for 30 minutes. [Note: The frosting can also be made a day in advance, just be sure to keep it well covered and chilled until ready to use.]

Assemble the cake:

If the cakes have domed tops, use a serrated knife to gently slice off a thin layer…just enough to give them an even surface. If the raspberry cream filling has been in the refrigerator, give it a good stir to soften it up a bit. (If it’s too stiff, leave it covered at room temperature until spreadable.) Spread the raspberry cream over one of the cake layer. Place the other layer on top of the filling. Frost the rest of the cake (top and sides) with the chocolate buttercream.

Enjoy,
Molly

SOUPS ON!

On this rainy chilly day soup is a must! Have you ever tried White Chili? Oh my gosh, it is so good and warms your soul.

I triple this recipe for our family and we barely have any left overs.

White Chili

1 tablespoon oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves
1 can white kidney beans, drained
1 can garbanzo beans, drained
1 can white corn,drained
2 cans chopped mild green chilies
2 cans chicken broth
Monterey Jack cheese, shredded
Avocado
Tortilla chips
Chopped Jalapenos

Over medium heat, cook the onion, garlic & cumin in the hot oil, until onion is tender.

In slow cooker, combine the onion mixture with the chicken (I use frozen), beans, corn, green chilies & broth.  Cover & cook on high for 4-5 hours, or on low for 7-8 hours.   Remove chicken & shred & return to slow cooker.

Serve with shredded cheese, sliced Avocado, tortilla chips and some of us like it a bit spicier so we add some chopped Jalapenos.

Enjoy and stay warm,
Molly