Monday, April 13, 2015

Peep Surprise Cupcakes


These are a super easy and fun baking treat to do with your children.  My girls were able to help with pretty much every aspect of the baking and decorating which is important.  If it's too hard they get frustrated and walk away.  Then mom gets stuck finishing and it's not really a family activity anymore.  :)

You can play around with what type of cake mix you want.  We did one gluten free and one regular because we were going to a party.  This recipe is for just one cake mix. 

Ingredients:
1 box of your favorite yellow cake mix
water/vegetable oil and eggs called for on the box
bag of peanut butter m&m candy & sprinkles if desired
1 container white frosting
green food coloring
24 PEEPS® brand marshmallow chicks

Directions:

Heat oven to 350 degrees.  Place paper baking cup in regular sized muffin tin

Make cake batter as directed on box.  Divide batter evenly among muffin tins, about 2/3 full.  Bake as directed on box for cupcakes.  Cool in pans 10 minutes, remove from tins and cool completely.

Using a small kitchen knife, scoop out center of each cupcake, about 1 inch deep.  Fill each with 1 candy egg and sprinkles.  

Spoon frosting into a bowl.  Stir in enough green food coloring until you have the desired green color.  Frost cupcakes and top with a marshmallow peep.  

All the kids that ate these loved them.  Especially the suprise inside the cupcake.  A few adults thought they were pretty delicious too.  ;)

Enjoy!


Friday, February 20, 2015

Chicken and Kale Soup


Yum.  This is by far the best chicken soup I have ever had.  I made chicken bone broth and used it in the soup.  Pretty sure that is why this soup turned out so delicious.  The only downfall is that it didn't make enough!  It was plenty to feed my family of four but I like to have leftovers for lunch the next day.  Definitely no leftovers here!  Next time I'd double the recipe.

Ingredients:

  • 32 ounces organic chicken broth - highly recommend making your own.  Click here for a recipe.
  • 4-5 stalks celery, sliced
  • 3 organic carrots, sliced
  • 1 yellow onion, diced
  • 4-5 stalks of kale, chopped fine, including the stems
  • large chicken breast, sliced into strips
  • sea salt and pepper
Directions:

Put all ingredients except kale into a large pot and simmer for 45 minutes or until chicken is cooked.  Strain the chicken out and shred with 2 forks.  Put back into soup and toss in the kale.  Simmer for another 4-5 minutes or until kale is tender.  

The girls and I ate this soup as is.  My husband got home late and tossed in some cooked spiral noodles (gluten free of course) as well.  Would be a nice addition to if you want something a little more filling.  



Enjoy!