Snowy (or Rainy) Day Kid Project - Cookie Pops

Let me start by saying I take zero credit for any of these ideas.  I didn't even find this myself.  So, thank you to my friend Nicole who posted this link on Facebook which gave Little Bean and I a big project for the day.  And might I mention that we had a hideous blizzard two days ago which left is with 12 point something inches of snow...and now we have FRIGID temperatures...like -16 last night (yes, that is a minus sign!).  So, needless to say, we are  little stir crazy and this was the perfect project to fill a good part of the morning.

So, with out further ado...here it is..."play dough" cookie pops!

Aren't these so much fun?!  I don't know if I will ever make sugar cookies the regular way again!  Little Bean was REALLY into it too.  She had so much fun picking the colors (pink and purple, of course...and yellow) and of course playing with the dough.

Say "Cheese!"

This is the brainchild of Amanda's Cookin' (link here).  I can already think of a million different ways/occasions to make these.

Have I inspired you?  I hope so!

Banana Walnut Coconut Cake

I made this cake for my father-in-laws birthday celebration last night.  It turned out sooo good, I had to share.  Excuse the bad photos..I had about 3 seconds to take them.  My FIL announces after we finish dinner..."I have to leave in 20 minutes to get home in time for the game to start!"  Yeah.

Here is the recipe:

Banana Walnut Coconut Cake

For the cake:
1 1/3 c. sugar
1 stick butter, softened
2 eggs
3 ripe bananas
2 c. flour
1 tsp. baking soda
1/4 c. milk
1 tsp. vanilla
1 c. chopped walnuts
1 c. shredded coconut

For the syrup:
1c. sugar
1 c. water
(or substitute 2 T. of water with rum)

For the frosting:
1 stick butter, softened
4 c. confectioner's sugar
1 c. chopped walnuts
1 c. shredded coconut
1 tsp. vanilla
~1/4c. water

1.  Preheat oven to 350 degrees.  Spray two 9" cake pans with cooking spray.
2.  In a stand mixer, or bowl with hand mixer, cream together butter and sugar.  Mix in eggs, bananas, milk, and vanilla.
3.  Add in the flour and baking soda.  Mix just until moistened.
4.  Fold in the walnuts and coconut.
5.  Pour batter into prepared pans.  They will bake for about 40 minutes, turn pans halfway through.  They are done when the cake bounces back after being pressed in the center.
6.  To make syrup, add water and sugar to a saucepan.  Heat until boiling.  Remove from heat and cool completely.
7.  To make frosting, cream together butter, vanilla, and confectioner's sugar.  Slowly add in the water.  When it has reached a thick but spreadable consistency, stop.  Fold in the walnuts and coconut.
8.  To assemble.  Place one cake layer on a stand.  Brush generously with syrup using a pastry brush.  Spread 1/2 of the frosting on top.  Place other cake layer on and repeat.

Source:  Modified from AllRecipes

Christmas Cookies Quickie

For the first time in a long time, I actually busted out the royal icing to decorate my sugar cookies and my gingerbread.  It is so labor intensive and makes such a mess, but it is so worth it every once in a while.  Check out the results...

Okay, I'm done showing off...for now. :)

Merry Christmas to all!

Zucchini Bread With a Hint of Orange and Spice

I do not believe in fat free baking.  However, I do believe in making baked goods as healthy as possible while still maintaining their integrity (so to speak).  This zucchini bread definitely does that.  It's my daughter's favorite breakfast food and I don't feel too bad giving it to her now and then.

Here is the recipe:

Zucchini Bread with Orange and Cinnamon

3 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
zest of one orange
3 large eggs
1 c. vegetable oil
1 2/3 c. sugar
3 tsp. vanilla
4 c. grated zucchini

1. Grease two standard size loaf pans.  Preheat oven to 325 degrees F.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and orange zest (if you whisk this, you don't need to sift)
3. Whisk together eggs, oil, sugar, and vanilla.  Mix wet ingredients into dry just until they are incorporated.  Don't overmix.  Fold in zucchini.
4. Pour batter into prepared pans and bake for 45-50 minutes or until cake bounces back when pressed in center. 

See, not too bad, eh?  Tons of fiber from the zucchini and the whole wheat flour and just enough sugar to make it slightly sweet.  Adding the orange zest, cinnamon, and vanilla give it lots of flavor.  The bread still turns out light, moist, and delicious and not a dense lump like so many "health" foods out there.

Enjoy!