Follow:

Homemade-ish

by
Homemade-ish
October 17, 2021Homemade-ishIt’s a marriage between a yellow cake and a pumpkin. And it’s a lovely, beautiful thing, my friends. To think it all started when a box of cake mix met a can of pumpkin… Pumpkin Cake Print Recipe Pin Recipe Ingredients  Pumpkin Cake1 box Yellow Cake Mix1/4 cup Sugar1/2 cup Vegetable Oil1/4 cup Water4 Eggs1 can (15 oz) Pumpkin Puree (not pumpkin pie filling)1 tsp Pumpkin Pie Spice1 tsp Ground CinnamonHomemade Cream Cheese Frosting1/2 cup Butter softened8 oz Cream Cheese softened4 cups Powdered Sugar2 tsp Vanilla ExtractCrushed Walnuts optional Instructions Grease (2) loaf pans, (1) cake pan or (1) bundt pan. Preheat oven to 350°Mix together cake mix, sugar, oil, eggs, water and cinnamon using a hand mixer or stand mixer until the batter is smooth and not lumpy.Pour cake batter into prepared cake pan and bake.8"x4" loaf pan: 30 minutes10" bundt pan: 30-35 minutes9×13 cake pan: 25-30 minutesAllow to completely cool.Homemade FrostingCream butter and cream cheese using a stand mixer or hand mixer.Add in 2 tsp vanilla.Slowly add powdered sugar and continue to beat until frosting is smooth.Frost the top of the cooled cake with frosting.Sprinkle finished cake with crushed walnuts (optional) Like this:Like Loading... [...] Read more...
September 10, 2021Homemade-ishThese cookies have it all; a bit of a crisp on the outside, chewy on the inside, sweet and a bit tart – a trifecta of “get in my belly now”. You can’t go wrong with these sweet treat favorites! Snickerdoodle Cookies Print Recipe Pin Recipe Ingredients  1/2 cup Salted Butter1/2 cup Shortening1 1/2 cup White Sugar2 Eggs2 tsp Vanilla2 3/4 cup All-Purpose Flour2 tsp Cream of Tartar1 tsp Baking Soda1/4 tsp Salt1/2 cup White Sugar1/2 cup Ground Cinnamon Instructions Preheat oven to 400°In a large mixing bowl, cream butter, shortening, 1 1/2 cups white sugar, eggs and vanilla using stand mixer or handheld mixer.Blend in flour, cream of tartar, baking soda and salt to creamed mix, adding slowly.In a separate smaller bowl, combine 1/2 cup white sugar and 1/2 cup cinnamon. Mix thoroughly.Using a teaspoon, scoop out cookie dough and form into a ball shape by rolling dough between palms.Dip and roll the dough ball in the cinnamon/sugar mix to thoroughly coat.Place on baking sheet allowing room for cookies to spread while baking.Bake 8-10 minutes. Like this:Like Loading... [...] Read more...
August 19, 2021Homemade-ishWhat do you get when you mix a pop-tart and a toaster strudel? A Tart Toaster? A Pop Strudel? Deliciousness. That’s what you get. Deliciousness. And they can be as homemade as you want them to be. Don’t want to make pie crust from scratch? Use premade frozen crusts. Don’t want to make your own fruit preserves? Use jarred jam! Don’t have time to make your own icing? Use store-bought frosting! But if you do want to try your hand at a completely homemade pop-tart, I’ve got you covered there too. You may find you need to tweak the recipe to please your fam. For my brood, homemade crust is definitely preferred but frosting in a can is the winner over the DIY sugar glaze (although they don’t mind the glaze. They just prefer the canned stuff). And these kids of mine don’t notice a difference between made-at-home jam and a jar of Smuckers inside these sweet treats. No matter how you make these fruity pop-tarts, they’re a special morning breakfast or after-dinner delight that everyone will love! Oh, and if you want to skip the sugar glaze for a bit healthier of an option? No worries – these pop-tarts will still be totally delish. Homemade Fruity Pop-Tarts Print Recipe Pin Recipe Ingredients  2 Pie Crusts *My Butter Crust recipe is attached below*3/4 cup Strawberry Preserves Or Blueberry, Raspberry, Cherry, Blackberry – whatever flavor you want!1 tbsp Corn Starch1 tbsp Water Cold1/2 cup Powdered Sugar1 tbsp Milkpinch of SaltSprinkles Instructions Preheat oven to 425°. Line your baking sheet with parchment paper. Set aside.Unroll premade pie crusts or roll out butter crust on a lightly floured surface.Using a cookie cutter for fun shapes or a butter knife for a traditional rectangle shape, cut 8 equal size shapes from each crust (so 16 shapes total).Use a fork to poke holes in 8 of the crust shapes for the top of the pop tarts.In a small saucepan, add strawberry preserves on low heat. Add cornstarch and water together in separate bowl and mix until well blended.Pour cornstarch mix into the warm jam over the stovetop and stir until combined.Continue mixing consistently to avoid burning at the bottom of the pan.Once jam mixture begins to bubble, remove from heat. Spoon a small amount of jam in the center of 8 cut shapes (the ones that have not been poked) and spread it over the crust making sure to leave a small border along the edges to allow a better crust seal.Take the top crust pieces and place them over the jam covered shapes. I used my fingers (or a fork) press the two crust edges together.Place pop tarts on the baking sheet and bake for 7-8 minutes or until they are golden brown.To make the glaze:Combine powdered sugar, milk and salt in a small bowl.Mix consistently until a smooth glaze forms.Drizzle sugar glaze over baked and cooled pop tarts.Add sprinkles.Enjoy! Butter Pie Crust Made with butter and a few other not-near-as-important ingredients. Print Recipe Pin Recipe Ingredients  2 1/2 cups flour2 tbsp sugar1 cup cold salted butter cut into small cubes1/2 cup ice water2 metal pie pans Why metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter. Instructions In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.Add butter. Mix until the butter chunks are no bigger than blueberries.Add 1/2 cup of ice water and mix until a dough ball forms.Remove ball and cut in half. Flatten into 2 large pancake dough discs.Flour counter and roll out dough half a few inches larger than the pie pan you are using.Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping. NotesThis recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust. Like this:Like Loading... [...] Read more...
July 5, 2021Homemade-ishI don’t feel like this one needs much introduction. Fresh strawberries. In a pie. That’s a slab. Perfect for summer. Seriously though. Whether you’re feeding a crowd or just a gaggle of kids like me, this pie slab is the ideal summer sweet treat. With very minimal ingredients, you’ll never need to buy that icky, chemical-tasting premade strawberry pie gel bag from the store again! And, using my Give Me All The Butter Pie Crust, it’s absolutely scrumptious. But, if you’re in a real hurry, you can just use premade pie crust. I don’t think anyone will complain! You will want to start by preparing the crust (recipe below). Just a heads-up; this dough is thick and heavy. Even if you have a nice countertop mixing stand, I would strongly advise to only mix up one batch at a time. To make the strawberry cut-outs on top, I prepared 2 dough balls (2 batches of dough). One for the pie slab bottom and one for the cut-outs. You can also make this into a regular pie shape if you aren’t feeding as many people – in which case one batch will do the trick! Butter Pie Crust Made with butter and a few other not-near-as-important ingredients. Print Recipe Pin Recipe Ingredients  2 1/2 cups flour2 tbsp sugar1 cup cold salted butter cut into small cubes1/2 cup ice water2 metal pie pans Why metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter. Instructions In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.Add butter. Mix until the butter chunks are no bigger than blueberries.Add 1/2 cup of ice water and mix until a dough ball forms.Remove ball and cut in half. Flatten into 2 large pancake dough discs.Flour counter and roll out dough half a few inches larger than the pie pan you are using.Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping. NotesThis recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust. Once your crust is rolled and crimped out onto your prepared 9×13 metal sheet pan and placed in the freezer, start rolling out your next batch onto a floured surface. You will want the dough to be approx. 1/4″ thick. Using a small heart cookie cutter and a leaf cookie cutter (mine was a maple leaf shape), start cutting out one heart for each leaf. I placed 24 strawberries on my pie slab. Placing the heart shapes on a cookie sheet, add the leaf shape to the top of the heart, slightly overlapping the 2 humps. With a skewer, poke random holes throughout the body of the now strawberry shape. Next, strain 2 fresh eggs over a bowl and get rid of the egg yolks. You can use Martha Stewart’s super easy trick for yolk removal seen here! Using a pastry brush, brush the top of the strawberry cutouts with the egg whites, making sure to lift up the leaf and apply a bit to help adhere the 2 cut-outs together while baking. Bake in 350 degree oven for approximately 15 minutes or until golden brown. Set aside to cool. Now for the Strawberry Filling! Summer Strawberry Slab Pie Print Recipe Pin Recipe Ingredients  2 3 oz box Strawberry Gelatin4 tbsp Corn Starch2 cups Water4 lbs Fresh Strawberries washed & sliced Instructions Once your pie slab has baked and cooled, whisk together the gelatin and cornstarch in a small sauce pan. Slowly whisk in the water and bring to a simmer. Continue to whisk for about 5 minutes, making sure to scrape the bottom of the pan. Once the gelatin mixture has thickened, pour it into a medium bowl and continue to whisk for an additional 1 to 2 minutes. Let the mixture cool for 15 minutes, only whisking occasionally. The mix should be runny.Taking your rinsed, dried and sliced strawberries, place them in a decorative pattern on the bottom of the cooled piecrust slab. Pour the strawberry gelatin over the berries and place the pie in the refrigerator until set – about 1 hour. Slice and serve with a dollop of whipped cream! It’s no secret that I adore pie slabs! Make sure to check out my other pie slab ideas on the blog: Pumpkin Pie Cake Pie Slab, Perfectly Perfect Apple Pie Slab and Peach Pie Slab. YUM! Like this:Like Loading... [...] Read more...
July 3, 2021Homemade-ishThis Patriotic Berry Trifle is the perfect mix of sweet and savory. Fresh and refreshing. A perfect summer dessert. The star ingredient in this Patriotic Berry Trifle is my Homemade(ish) Dr. Cake which you can find here. (And is also in my book Crafty Family Ideas which you can buy here) The rest of the ingredients are crazy simple to find and will leave your guests begging you for more! Patriotic Berry Trifle Print Recipe Pin Recipe Ingredients  1 Vanilla Flavored Dr. Cake (recipe posted below) Baked & Cut into Chunks2 lbs Fresh Strawberries Rinsed & Chopped2 lbs Fresh Blueberries Rinsed & Chopped2 ¾ cup Heavy Whipping Cream (cold)1½ cup Powdered Sugar1 tbsp Vanilla Extract Instructions Once the cake has been baked and cooled, add heavy whipping cream, powdered sugar and vanilla into a larger mixer bowl. Whip on high speed until stiff peaks form.Layer the Trifle Dish:Start with a layer of cake chunks on the bottom, then add half of the fresh, chopped strawberries and blueberries and half of the whip cream.Add a second layer of cake, fruit and cream.For a decorative finishing touch, pipe some whipped cream swirls on top and garnish with a handful of strawberries and blueberries. Mom’s Any Flavor Dr. Cake This cake is totally choose-your-own adventure style. You like vanilla cake? Use vanilla flavor box cake with vanilla flavor pudding. Chocolate? Go ALL in with the chocolate! You could even use Chocolate extract in place of the Vanilla. How about a touch of lemon? Start with a vanilla cake and use lemon flavored pudding. Or vice versa. You simply can't go wrong! Print Recipe Pin Recipe Ingredients  1 box Cake Mix Any Flavor1 box Instant Pudding Mix (3oz) Any Flavor1 cup All-Purpose Flour1 cup Sugar3/4 tsp Salt1 ⅓ cup Water1/8 cup Vegetable Oil2 tsp Vanilla Extract1 cup Sour Cream Greek Yogurt works too. If you're hard core and goin' all Milli Vanilli (I typically do), you can even use Vanilla Greek Yogurt.3 Eggs Instructions Preheat oven to 325. Grease and flour pans.Mix all of the dry ingredients thoroughly.Add wet ingredients.Pour batter into greased and floured prepared pans filling a bit over halfway full.Bake until cake is firm. Baking time varies based on pan size. Follow box directions. NotesKeep in mind that the additional ingredients will increase the amount of batter you are making. I can easily fill (3) 6 inch round cake pans. Or one huge sheet pan. Or (2) 9 inch pans….you get the idea. You get a lot of cake with this recipe! You *may* find that you need to increase your baking time depending on how full your pan is. 325 is a good temperature as it allows your cake to bake thoroughly throughout without the worry of burning the top. The lower temp and additional bake time allows for a more even bake. Like this:Like Loading... [...] Read more...
December 15, 2020Homemade-ishWho doesn’t love family movie nights? Especially ones that involve Christmas films?! Yes, please – count me in! Now, we already know it’s a proven fact that snacks (especially sugary ones) make any movie night better. But, how about adding some customized Holiday Spirits to go along with your fave Christmas flicks? These jolly and festive Grinch, Frosty the Snowman and Rudolph themed drinks are the perfect accompaniment to some of our most beloved classic Christmas movies! And the best part? They can be made into “Kid Friendly Versions” by just omitting the alcohol! What do you say friends? Come on over – we’ll crowd on the couch, snuggle under a blanket and watch some classic feel-good shows while sipping on fun, boozy libations! We’ll be the jolliest bunch of you-know-what’s this side of the nuthouse! Rudolph Spritzer Print Recipe Pin Recipe Ingredients  2 cups Vodka2 cups Lemon-Lime Soda Ginger Ale, 7-Up or Sprite2 1/2 cups Orange Juice2 1/2 cups Cranberry JuiceJuice of 1 Lemon Approx. 1/4 cup1/2 cup Maraschino Cherry JuiceGarnish – Cranberries or Maraschino Cherries & Sprig of Rosemary Instructions Combine all the liquid ingredients in a punch bowl.Mix well.Serve over ice. NotesKid Friendly Version Omit the Vodka. Cherry 7-Up can also be used as the soda: simply omit the cherry juice! The Grinch Cocktail Print Recipe Pin Recipe Ingredients  1 cup Vodka1/4 cup Lemon-Lime Soda Sprite, 7-Up8 oz Pineapple Juice8 oz Lemonade Concentrate Frozen1 cup Sugar13 oz Lemon-Lime Flavored Kool-Aid 1 packageRed Sanding SugarCorn Syrup Instructions Add all the ingredients together in a punch bowl. Mix.Using a dab of corn syrup on your finger, rub along the full rim of the glass. * Wetting the glass rim with water works as well, but the syrup definitely holds the sugar onto the rim better than water.Dip the glass upside down into a bowl of the red sugar.Carefully pour the cocktail into the glass, avoiding the sugared rim. NotesKid Friendly Version Omit the Vodka. Festive Frosty Print Recipe Pin Recipe Ingredients  1.5 oz Vanilla Vodka1.5 oz Bailey's Irish Cream.75 oz Amaretto1 tsp Confectioner's Sugar3 tbsp Milk or Half & HalfVanilla FrostingSprinkles Instructions Dip the rim of glass in a bowl of white frosting.Dip the coated rim onto a plate of sprinkles.Add all the liquid ingredients into a cocktail shaker along with 1 cup of ice.Shake vigorously until chilled.Strain into the glass, avoiding the sprinkle-covered rim. NotesKid Friendly Version Mix up a simple milkshake with: 2 cups vanilla ice cream 1 cup milk 1 tsp vanilla extract Mix well in a blender and pour into prepared frosting and sprinkle-covered glass.   Like this:Like Loading... [...] Read more...
August 14, 2020Homemade-ishWatching Harry Potter is always a fun time. But, I’m tellin’ ya, watching Harry Potter with a Frozen Butterbeer is the absolute best! Being crazy ridiculously HUGE HP Fanatics, my family has tried many different Butterbeer recipes until we found THE one. The one recipe that makes us giddy excited to make a trip to our local grocer to pick up the few ingredients needed. The one recipe that everyone in this house loves and looks forward to. And now, I’m sharing the Harry Potter LOVE with you! All you need is: Vanilla Ice Cream, Ice, Cream Soda, Butterscotch Sauce and Whipped Cream. And of course, the entire Harry Potter movie series! Frozen Butterbeer Print Recipe Pin Recipe Ingredients  2 cups Vanilla Ice Cream2 cups Ice Cubes2 cups Cream Soda2-3 tbsp Butterscotch SauceWhipped Cream Instructions Add ice cream, ice and soda in the blender.Once blended, add 2 tbsp. butterscotch and mix again.Pour into ice cold mug, add a dollop of whipped cream and a bit of drizzled butterscotch on top.Must drink while watch Harry Potter! Like this:Like Loading... [...] Read more...
May 18, 2020Homemade-ishPopsicles for breakfast? Why the heck not?! Print Recipe Pin Recipe Ingredients  2 cups vanilla yogurt or greek yogurt if you prefer1 cup flavored milk strawberry, chocolate, or regular milk depending on the flavor of your cereal1 cup dry cereal1 large banana or 2 small – banana is optional Instructions Using a mixer, mix the banana until mashed and smooth. Slowly mix in yogurt and milk to mashed banana. Continue mixing until blended. Next add the cereal. To avoid crushing the cereal, it's best to stir it in by hand.Pour into popsicle molds. I was able to fill 2 8-count popsicle molds with this recipe. Freeze overnight. Enjoy in the morning (or whenever!) Like this:Like Loading... [...] Read more...
March 6, 2020Homemade-ishMy kiddos like to participate in their school plays (they totally get their drama from their Mama!) There’s typically a bake sale going on outside the auditorium through the duration of the show weekend. I try to help out as much as I can with school activities and baking at home is something that is easy for me to do along with all the other Mom Stuff I’ve got going on. I wanted to do something fun and different for the sale, but because I’m me, I waited until the last minute to actually bake said fun treat, so I had to scrounge in my cabinets to piece together the supplies. Here’s what I came up with: A big ol’ slab of freshly baked milk chocolate brownie – straight from the box, dino-shaped sprinkles, craft sticks, clear treat bags and a rectangle-shaped cookie cutter. I was short on time (surprise, surprise) so I threw the baked brownie slab into the freezer to speed up the cooling process. Also, cutting brownie into shapes is a bit easier when the brownie is room temp or cold. Once it was cool, but not frozen – I basically had just enough time to clean up the kitchen from baking the brownies, change a diaper, wash my hands and fold a few towels before it was time to take them out of the freezer – I started cutting out my shapes. It is really important to remember to grease your pan before adding the brownie batter due to this step in particular. The greased pan will allow you to easily remove your cut-out shapes. If you’re wondering – “what about the outside and inside pieces that aren’t part of the cut-outs? They’re just wasted.” Ummm, no way. We eat them. We don’t discriminate based on shape, size or general appearance of desserts. We’ll literally eat anything. Once you’ve got your brownie rectangles cut out, take your craft sticks and push them through one of the short ends of the brownie. I had to go about halfway in to ensure the brownie and the stick would fit in the size bags I had on hand. Taking a pastry brush and a glass of water, I brushed the top of the brownies until slightly damp and added the sprinkles on the brownie. *the water just helps the sprinkles stick to the top of the brownie. Technically, you could add the sprinkles before baking the brownies, but in my experience the sprinkles lose a little of their bright color and tend to be more brittle after they’ve been baked. I prefer to add them at the end.* Slide the Brownie Pops into the treat bags, brownie side first and tie the bag closed around the craft stick with curling ribbon, twist ties, yarn or string. Dino Brownie Pop Perfection – BRAVO! These pops will make everyone screaming for an ENCORE! <—– see what I did there?! Like this:Like Loading... [...] Read more...
March 2, 2020Homemade-ishThis chicken flavored sticky rice using authentic sushi rice will be your new favorite supper time side dish! My older kids have been eating a lot of rice lately. I don’t know exactly why, but all of a sudden it’s their go-to for weekend lunch or evening snacks. So much so, that I’m constantly replenishing our good ol’ box of “Instant White Rice” at the grocery store. And because of this, I’ve started paying way more attention to the other types of rice around me. To the point that I’m ashamed that I never knew some of them even existed. Like, did you know “Instant White Rice” isn’t the only white rice? Or that the amazing rice you get at the hibachi restaurants is actually sold in the store to non-hibachi-restaurant owners? It’s actually not an Ancient Chinese Secret? I’m embarrassed to say that I certainly didn’t! And this Sticky Chicken Rice is yum-azing! It may not be as good for sushi (it’s still sticky, but the broth definitely changes the sticky aspect a bit differently than adding the traditional rice vinegar) But, it’s great in a bowl with chicken for dinner. Or for fun school lunches, you can see some that I’ve made here. It can be made on the stove, but making it in the Instant Pot is no-fail. Sticky Chicken Rice – In an Instant Pot! Print Recipe EquipmentInstant Pot/Pressure Cooker Ingredients  2 1/2 cups water2 chicken bouillon cubes2 cups sushi rice Instructions Rinse your dry rice (this step is optional)After you've rinsed (or not rinsed) your dry rice, add your rice to the instant pot.Add your water and your bouillon cubes.Seal your instant pot closed.Set to cook on Manual (on my appliance it's the Steam setting) for 4 minutes.Allow the pressure to release naturally at the end of cook time.If using in a traditional supper side dish – fluff the rice and serve warm.If using in a sushi dish – remove inner pot from appliance and set to the side allowing it to cool to room temperature.Fluff the rice and flatten with wet hands to prepare to roll. Like this:Like Loading... [...] Read more...
February 28, 2020Homemade-ish“If you liked it then you should have put some cheese and chips on it” is what I always say. Okay, not really, but if I were to talk about how to make a Tuna Casserole your kids will actually eat, I totally would belt this out in such a way that Beyonce would be proud. Okay, not really that either. Alas, here’s the casserole recipe. And you can print out it. Trust me, you’ll love it. Cheesy Chip Tuna Noodle Casserole Cheese and Chips make everything taste better. Especially this Tuna Noodle Casserole. The size is meant to feed a crowd (my big ol' family of 10). You may want to half the ingredients in the recipe for a smaller sized casserole. Print Recipe Ingredients  2 bags Egg Noodles (12 oz each)1/2 cup Chopped Onion4 cups Shredded Cheddar Cheese2 cups Frozen Peas4 cans Tuna 5 oz each – drained4 cans Cream of Mushroom Soup 10.75 oz cans1 can Sliced Mushrooms 4.5 oz1 cup Melted Butter2 cups Salted Potato Chips place in large Ziplok bag, crush into crumbles using hands Instructions Preheat oven to 425°Bring a large pot of water to a boil. Add salt. Pour in egg noodles. Boil for approximately 8-10 minutes or until al dente.In a large bowl, thoroughly mix noodles, melted butter, onions, soup, tuna, mushrooms, peas and half of the cheese.Pour mix into a greased 9×13 baking pan.Top casserole with potato chip crumbles and the rest of the shredded cheese.Bake 20-25 minutes or until cheese is bubbly. Like this:Like Loading... [...] Read more...
December 21, 2019Homemade-ishThese easy, buttery cookies will soon be a fam fave! Quick to make and perfect for the cookie press, these melt-in-your-mouth goodies are just what your cookie platter is missing! Spritz Cookies Quick to make and perfect for the cookie press, these melt-in-your-mouth buttery goodies are just what your cookie platter is missing! Print Recipe Pin Recipe Ingredients  2/3 cup granulated sugar1 cup salted butter1 large egg1/2 tsp salt2 tsp vanilla or 1 tsp vanilla & 1 tsp almond extract2 ¼ cups all-purpose flour Instructions Preheat oven to 400°In a large mixing bowl, combine sugar, butter, egg, salt and vanilla as well as food coloring (if you are adding it).Beat at medium speed, scraping bowl often, until batter is light and fluffy. Approx. 2-3 minutes.Add flour slowly. Beat at low speed, scraping bowl often, until well mixed. Approx. 2-3 minutes.Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheetsBake 6-8 minutes or until edges are slightly browned.We prefer these plain, but if you desire a decorative glaze, simply whisk 1/2 cup confectioners sugar with 4 tsp of water. Brush glaze over baked cookies and top with colored sugar or sprinkles. Like this:Like Loading... [...] Read more...
December 12, 2019Homemade-ishThese Best Ever Sugar Cookies are literally a cookie par-tay in your mouth. They are the perfect balance of soft and chewy and are totally addicting. Perfect for cut-out cookie shapes or bars, trust me when I tell you, everyone will love these sweet babies! Best Ever Sugar Cookies Print Recipe Pin Recipe Ingredients  2 cups sugar1 cup salted butter room temperature3 eggs large1 cup sour cream room temperature1 tsp vanilla extract1 tsp baking soda1 tsp salt2 tsp baking powder5 cups flour all-purpose Instructions Preheat oven to 350°. Line pan with parchment or baking mat.Mix dough using stand mixer or hand mixer in order of ingredients above.*I suggest not doubling this particular recipe. It is thick and may be too hard on your mixers. Instead, make separate batches.*Chill dough thoroughly. *Dough can be prepared in advance and frozen for use at a later date.*Bar cookies: Evenly press dough on greased and floured sheet pan. Cut-out cookies: Flour counter. Using small portions of dough at a time, roll out to 1/4" thickness and cut out shapes.Bake 10-13 minutes. Cookies will not look brown. If preparing bars in a large pan, baking time may require a few more minutes depending on thickness of bars.Allow to cool completely on cooling racks before frosting. Like this:Like Loading... [...] Read more...
November 27, 2019Homemade-ishThese Snickerdoodler Cookies are a perfect blend of tangy cinnamon and sugar goodness. Oh, and the name of these delicious delectable discs is not a typo. These cookies (traditionally known as Snickerdoodles) have always been referred to as Snickerdoodlers around here. Regardless of what you prefer to call them, they are so good, you can’t have just one! Snickerdoodler Cookies The perfect blend of tangy cinnamon and sugar goodness. Print Recipe Pin Recipe Servings 3 dozen Ingredients  1/2 cup butter1/2 cup shortening1 ½ cups white sugar2 large eggs2 tsp vanilla2 ¾ cups all-purpose flour2 tsp cream of tartar1 tsp baking soda¼ tsp saltCinnamon and Sugar Mix1/2 cup cinnamon1/2 cup sugar Instructions Preheat oven to 400°. Line pans with parchment paper.Cream butter, shortening, 1 1/2 cups sugar, eggs and vanilla in mixer.Blend in flour, cream of tartar, baking soda and salt.Mix cinnamon and sugar together in a small, separate bowl.Roll teaspoonfuls of dough into ball shapes with your hands.Roll balls into Cinnamon/Sugar Mix until completely covered.Bake at 400° for approximately 8 minutes. Like this:Like Loading... [...] Read more...
October 28, 2019Homemade-ishTo Eat or Not to Eat. That is the Question. Just kidding. One of these recipes has glue in it, so obviously you won’t want to eat that one… And the other ones are absolutely yummy amazing so clearly, the answer is to most definitely eat those! The first recipe is for the most delicious homemade gingerbread you’ve ever had. The second recipe is for the cutest lil’ cinnamon gingie ornaments that are a perfect addition to some homemade holiday potpourri (also posted below). Gingerbread Cookies Print Recipe Pin Recipe Ingredients  3 cups flour1 ½ tsp baking powder¾ tsp baking soda¼ tsp salt1 ¾ tsp ground cinnamon¼ tsp ground cloves1 tbsp ground ginger6 tbsp unsalted butter¾ cup brown sugar1 large egg½ cup molasses2 tsp vanilla extract Instructions Preheat oven to 375°. Prepare baking sheets by spraying with nonstick spray or lining with parchment paper.Mix together dry flour, baking powder, baking soda, salt, ginger, cinnamon and cloves.*note* correct measurements make or break this recipe. Too much flour will make it dry and too little will make it too sticky. The best way to avoid this is by measuring the flour into a small bowl, sift it, then measure it a second time (chances are high there will be extra flour left over that you will not add back).Using your counter mixer or your hand mixer, beat butter, brown sugar and egg until well blended.Add molasses and vanilla.Gradually add dry ingredients to mix until thoroughly mixed.Using a floured work space, roll out small portions of dough at a time and cut with cookie cutter or simply add to a greased 9×13 sheet pan for a slab cookie.*note* working with smaller dough sections at a time is best for this recipe. Unlike sugar cookie dough, the gingerbread dough really can't be moved around much. By rolling out smaller dough balls, and only applying slight pressure with your floured rolling pin, your dough will be less likely to crack or crumble.Space cookies approx. 1½ inches apartBake 1 sheet at a time for 7-10 minutes. 7 minutes will give you softer, chewier cookies. 10 will give you more of a crunch. Both are delicious!Let cool and decorate with my Royal Icing recipe below. Easiest Royal Icing Ever (Egg Free) Print Recipe Ingredients  1 cup powdered sugar½ tsp vanilla extract2 tbsp water or milk (I prefer milk)gel food coloring, if necessary Instructions Mix all of the ingredients together. A stand mixer works best if you've got one. You may need to add more powdered sugar if it's not thick enough or more milk if it's too thick until you've reached your desired consistency. This icing is perfect for piping your cut-out cookies! Cinnamon Gingie Kids Print Recipe Pin Recipe Ingredients  1 cup ground cinnamon1 tbsp ground cloves1 tbsp ground nutmeg¾ cup applesauce2 tbsp white craft glue Instructions Preheat oven to 200°. You can also omit the oven and let the ornaments air dry in a sunny spot for 4-5 days.Stir together cinnamon, cloves and nutmeg. Mix in the applesauce and glue. Whip the mixture with your stand mixer or just your hands for a few minutes until a ball forms. If mix is too gooey, add more cinnamon. If it's too dry, add more applesauce.Lightly dust your work surface with cinnamon. Roll out dough to approx. ¼ inch thickness. Using desired cookie cutter shapes, cut out dough and place on non-stick sprayed pans. Don't forget to punch a hole using a toothpick or skewer if you wish to hang them with ribbon or add a bow.Bake for 3 hours.Allow to cool completely. Cinnamon & Spice Potpourri Print Recipe Pin Recipe Ingredients  1 cup dried orange & apple slices You can purchase them packaged and pre-dried. You can also slice your own oranges and apples and dehydrate them in a dehydrator or straight on your oven rack set at the lowest setting (250°) until dried out (about 2-3 hours) turning them every half hour or so. They will stick to a tray, which is why they should be placed directly on the rack.1 cup dried anise stars1 cup dried rosehips1 cup whole cloves1 cup cinnamon stickshomemade gingie kids from recipe above Instructions Mix all the ingredients together in a large bowl or container. Take a few really good sniffs to let the amazing scent settle into the depths of your nostrils. Potpourri can be set out in a bowl dry or placed in a pot of boiling water to simmer over the stovetop.For gift-giving, separate potpourri mix into smaller boxes or bags tied with ribbon for a perfect housewarming gift, hostess gift, Christmas gift or simple "Just Because" gift. NotesFor an adorable Christmas addition, mix in my Cinnamon Gingie Kids (below) to the potpourri! Like this:Like Loading... [...] Read more...
October 15, 2019Homemade-ishHave you ever had one of those days where you really want a piece of pie, but you really want a piece of cake, too? I was having one of these major dessert dilemmas the other afternoon. I mean, why the heck do we have to choose just one? I resolved this sweet tooth conundrum, combined pie and cake together, and now your Cake Cravin’ Autumn Lovin’ Pumpkin Pie Relishin’ Tastebuds will never be the same. It all starts with a can of pumpkin pie mix. The rest is easy as pie. I mean it. This recipe is a real piece of cake. Goodness, the puns are strong with this one! The best part about this recipe (other than its amazing flavor), is it can be served with or without frosting. Both finishes are yummy. But, if you do decide to frost the slab cake, make sure to use my homemade cream cheese frosting below the cake recipe! Pumpkin Pie Cake Slab This recipe feeds a crowd. It makes a slab (a sheet cake). Perfect for holiday get-togethers! Print Recipe Ingredients  4 cups flour4 tsp baking powder2 tsp baking soda1 tsp cinnamon2 cups vegetable oil8 eggs2 cups brown sugar2 tsp vanilla extract1 can pumpkin pie mix 30 ounce Instructions Preheat oven to 350°. Grease your 9×13 baking pan. Whisk flour, baking soda, baking powder and cinnamon together in a large bowl. Set aside.Whisk the oil, eggs, brown sugar, vanilla and pumpkin pie mix together until combined. Pour wet ingredients into dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.Spread batter into prepared pan. Bake for 40-45 minutes. Baking times vary – the cake is done when a toothpick inserted into the center comes out clean.*You may find you have extra batter left over after filling the sheet pan. I call this "Mom's Cake". It's just a smaller, extra cake that I prepare (typically a small 8" round), bake and stash away somewhere in the back of the fridge for a few days to snack on in secret. I have no shame.*Remove from oven and allow to fully cool. Cream Cheese Frosting Print Recipe Ingredients  8 ounces cream cheese 1 full block1/2 cup unsalted butter softened to room temp3 cups confectioners' sugar1 tsp vanilla extract1/8 tsp salt Instructions Using a stand mixer or handheld mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla and salt. Beat on lower speed for 30 seconds, then switch to high speed and beat for 2 minutes. *If you prefer a sturdier frosting, add extra sugar – 1/4 cup at a time – until desired thickness* Like this:Like Loading... [...] Read more...
October 8, 2019Homemade-ishI know what you’re thinking – “dinner in a pumpkin? You’ve got to be jack-o-lantern-in’ me around!” Nope! I swear to gourd this is a real thing. And it’s totally awesome, my friends. Before we hop into the casserole recipe nitty-gritty, there are actually 2 ways to make this meal. The first is for those who want the pumpkin look at dinner, but not the pumpkin taste. The second is for those pumpkin lovin’ peeps that can’t get enough of the orange stuff this season. Make sure you are following the proper recipe instructions for your preference! Pumpkin Casserole Print Recipe Pin Recipe Ingredients  1 lb boneless chicken breasts shredded – I prefer to use cooked rotisserie chicken – de-skinned and shredded1 tsp garlic salt1/2 cup chopped carrots1 can corn1 can peas1 ½ cups instant white rice2 Tbsp butter1 cup cheddar cheese2 Tbsp cream cheese1 cup water Instructions Preheat oven to 350°. The pumpkin will need to be placed on the lowest rack, so you will most likely need to remove the second rack from your oven for the pumpkin to fit lid and all.Cut the top off the pumpkin and set aside. Make sure your opening is fairly wide to allow ample room for the casserole to be spooned out. Remove the seeds and insides of the pumpkin. You can carve a face on your pumpkin, but just make sure to line that side with aluminum foil so the casserole stays inside. Place pumpkin on a baking sheet covered in foil.Cook and stir chicken, garlic salt and a bit of salt and pepper together in large skillet sprayed with cooking spray until evenly browned.Add veggies, butter and cream cheese; stir. Keep over heat until thoroughly mixed.Remove from heat. Stir in rice and water. (If you are NOT planning on baking the pumpkin, continue to heat the rice and water until the rice is fully cooked. Pour cooked casserole into foil-lined pumpkin and sprinkle shredded cheddar cheese generously on top. Serve immediately.)Pour casserole into gutted pumpkin. Place cut pumpkin "lid" back on top.Bake for 90 minutes on the lowest rack in the oven. Sprinkle generously with shredded cheddar cheese and let set for 10 minutes or so. You will have to serve the pumpkin on the baking sheet as they become very soft and easily break after baking.Make sure to scoop some of the baked pumpkin off the sides as you scoop out the casserole! NotesNotes to Remember: If you are just using the pumpkin as a seasonal container and prefer not to cook it, line the interior of the pumpkin with aluminum foil and pour the completely cooked casserole inside right before serving. Like this:Like Loading... [...] Read more...
October 3, 2019Homemade-ishThese babies have oatmeal in ’em. I’m pretty sure that means they are healthy – but I know for a fact it means they are so good! The vanilla and brown sugar give a bit of a sweetness that makes them perfect for dessert, after-school snacks or breakfast on the go. Oatie Chocolate Chip Muffins This recipe can be easily doubled (or tripled) to feed a crowd. Print Recipe Pin Recipe Ingredients  1 egg1 ¼ cup quick oats1 ¼ cup all-purpose flour4 tsp baking powder¾ cup packed brown sugar¾ cup mini chocolate chips1 tsp salt2 tsp vanilla½ cup vegetable oil1 ¼ cups milk Instructions Combine oats and milk. Let them soak for 15 minutes.Preheat oven to 400° & grease or line muffin tinsStir egg, oil, 1/2 cup of brown sugar into the milk and oat mixtureCombine flour, baking powder and salt. Add oat mix to flour mix stirring until the dry mix is moist.Fill each cup of muffin tin 2/3 fullSprinkle the tops with remaining brown sugar (you could add some chopped pecans as well to the brown sugar for a crunchy topping)Bake for 20-25 minutes Like this:Like Loading... [...] Read more...
September 16, 2019Homemade-ishThis all butter pie crust is simply perfection. I mean, the main ingredient is butter soooo….. I know the example picture looks more like cut-out cookies, but how fun is a picture of a ball of pie dough? Not very fun. So, I took a picture of the pie dough in the process of cutting out shapes for the top of the slab. Have you tried my slab fruit pies yet? Ya need to. My Perfectly Perfect Apple Pie Slab and Peach Pie Slab are the bomb diggity of pies, my friends. Butter Pie Crust Made with butter and a few other not-near-as-important ingredients. Print Recipe Pin Recipe Ingredients  2 1/2 cups flour2 tbsp sugar1 cup cold salted butter cut into small cubes1/2 cup ice water2 metal pie pans Why metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter. Instructions In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.Add butter. Mix until the butter chunks are no bigger than blueberries.Add 1/2 cup of ice water and mix until a dough ball forms.Remove ball and cut in half. Flatten into 2 large pancake dough discs.Flour counter and roll out dough half a few inches larger than the pie pan you are using.Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping. NotesThis recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust. Like this:Like Loading... [...] Read more...
September 1, 2019Homemade-ishIf you have been looking for an amazing and easy apple pie recipe, look no further. This apple pie recipe is all you’ll ever need. It’s a family favorite around here and it’ll be a favorite at your house, too! Pair the Perfectly Perfect Apple Pie Filling with my Give Me All The Butter Crust and you, my friend, have become the neighborhood Martha Stewart. Perfectly Perfect Apple Pie Filling This recipe is for one regular-sized apple pie. But, if you are making a slab pie like mine, you will need to triple the recipe. Print Recipe Pin Recipe Ingredients  6 cups peeled and sliced apples approx. 4 large apples1/2 cup sugar1/4 cup brown sugar1 tbsp cornstarch1/2 tsp ground cinnamon1/4 tsp ground nutmeg1 tbsp lemon juice Instructions Coat peeled and sliced apples with lemon juice.Toss lemon covered apples with sugars, cornstarch, cinnamon and nutmeg NotesThis recipe freezes really well – if you pick a bunch of fresh apples in the fall, make a few containers to freeze and have throughout the long winter! Butter Pie Crust Made with butter and a few other not-near-as-important ingredients. Print Recipe Pin Recipe Ingredients  2 1/2 cups flour2 tbsp sugar1 cup cold salted butter cut into small cubes1/2 cup ice water2 metal pie pans Why metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter. Instructions In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.Add butter. Mix until the butter chunks are no bigger than blueberries.Add 1/2 cup of ice water and mix until a dough ball forms.Remove ball and cut in half. Flatten into 2 large pancake dough discs.Flour counter and roll out dough half a few inches larger than the pie pan you are using.Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping. NotesThis recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust. Like this:Like Loading... [...] Read more...
August 29, 2019Homemade-ishA super tasty 4 ingredient homemade-ish Lasagna and Meatballs dish for those crazy busy school nights. Tired mothers rejoice! Now you can feed your family a hot, home-cooked meal in under an hour from start to finish. No worries. You can thank me later. Easy Peasy Lasagna & Meatballs Print Recipe Pin Recipe Ingredients  1 bag frozen cheese ravioli1 bag frozen meatballs1 jar spaghetti sauce2 cups shredded mozzarella cheesegrated parmesan cheese Instructions Preheat oven to 350°. Grease 9×13 baking dishPlace a layer of frozen ravioli along bottom of dishAdd spoonfuls of spaghetti sauce on topSprinkle sauce covered ravioli generously with mozzarella cheeseRepeat this process until the dish is fullAdd a layer of frozen meatballs to the top and sprinkle with grated parmCover with aluminum foil and bake until hot and bubbly – 45 minutes to an hour. NotesThis “Lasagna” is perfect for those busy school nights where running around to gymnastics, soccer games and after school clubs have left you tired and worn out. Now you can still make your fam a hot home-cooked meal in a flash. Like this:Like Loading... [...] Read more...
August 19, 2019Homemade-ishThey are called Celebration Chocolate Chip Cookies because there’s a major part-ay in your mouth with every bite of these delicious things. Also, because they are perfect for any celebration. Birthdays, Back to School, Snow Days, Holidays, Trips to the Dentist, A Successful Day of Cleaning Your House, whatevs…. And we’ve all seen loads of recipes that claim to be “The Best Chocolate Chip Cookies Ever”, but those guys need to just sit down right this minute because these chocolate chip cookies? They’re actually The Best In The World. Believe it, my friends. Celebration Chocolate Chip Cookies Print Recipe Pin Recipe Ingredients  1 cup softened salted butter1 cup vegetable shortening1 1/2 cups white sugar1 1/2 cups brown sugar2 tsp vanilla extract4 eggs5 1/2 cups all-purpose flour2 tsp baking soda2 bags chocolate chips We prefer milk chocolate, but semi-sweet works too Instructions Preheat oven to 350°Cream butter, shortening, sugar, brown sugar and vanilla.Stir in eggs.Slowly add flour to avoid splash-over. Beat until thoroughly mixed.Fold in chocolate chips.Drop by rolled teaspoonfuls on baking sheet covered in parchment paper.Bake 10-12 minutes. NotesThis recipe is also perfect for Cookie Bars. Simply follow directions and spread cookie dough into a greased sheet pan. Press dough until evenly spread. Bake 350 for about 20 minutes. Like this:Like Loading... [...] Read more...
August 15, 2019Homemade-ishThis pie slab is perfect for ridiculously large families (like mine…) or for parties, banquets and celebrations. Go on ahead – just try to have only one slice. The heart-shaped pie crust cut-out additions on the top not only make it absolutely adorable, they also make it easy to cut even slices – a piece of your heart for everyone! Peach Pie Slab Print Recipe Pin Recipe Ingredients  3/4 cup packed brown sugar2 tbsp cornstarch1 tsp ground cinnamon1/4 tsp ground ginger1/8 tsp salt6 cups fresh peach slices2 tbsp lemon juice Instructions Preheat oven to 400°In a large bowl, whisk together brown sugar, cornstarch, cinnamon, ginger and salt. Toss in peaches and lemon juice. Make sure peaches are thoroughly coated with the deliciousness listed above.Add peach filling into prepared and 9×13 crust covered sheet pan. Spread filling evenly.You can either A) place a second rectangular shaped pie crust on top, pinch the edges of the top and bottom crust together to seal, tuck under any additional crust along the edges and use a knife cut slits for venting OR B) if you're feeling really Martha Stewart-ish (or if you were really crabby all day to your kiddos and feel bad like I did) you can cut out pie dough heart shapes – or any other shape – with a cookie cutter.NOTE:My Give Me ALLLL The Butter Pie Crust (below) makes enough dough for both the full bottom and the heart shapes on top of the Peach Pie Slab. Bake 35-40 minutes, until bubbly and golden. Let cool and EAT! Can we be real? Let’s be real. Sometimes life is hectic and wild and crazy and Mama just doesn’t have time to make a pie crust from scratch. So, I buy some store-bought refrigerated bad boys and bake those babies right up. And you know what? No one around here cares! They eat it anyway… But, sometimes, sooooooometimes, I feel a bit more June Cleaver-ish than usual and I want to make my family food that’s been prepared with my blood, sweat and tears. Just Kidding. Sort of… But, this pie crust is super simple and so gosh darn good. I use it for dessert pies, dinner pies and biscuits. The ingredients are typical kitchen staples so I never have to worry about not having what I need. I hope you love it as much as my thighs I do! Butter Pie Crust Made with butter and a few other not-near-as-important ingredients. Print Recipe Pin Recipe Ingredients  2 1/2 cups flour2 tbsp sugar1 cup cold salted butter cut into small cubes1/2 cup ice water2 metal pie pans Why metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter. Instructions In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.Add butter. Mix until the butter chunks are no bigger than blueberries.Add 1/2 cup of ice water and mix until a dough ball forms.Remove ball and cut in half. Flatten into 2 large pancake dough discs.Flour counter and roll out dough half a few inches larger than the pie pan you are using.Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping. NotesThis recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust. Like this:Like Loading... [...] Read more...
August 4, 2019Homemade-ishI know. I know. You’re wondering “why in the ever-lovin’ world did she name this cake Dr.?” Trust me, it’s aptly named. See, it’s been doctored up so much from the original box whence it came, it’s basically got a doctorate in the technical field of Homemade-ish. Sounds legit, right?! Do we really eat cake like this? Why yes, yes we do. Mom’s Any Flavor Dr. Cake This cake is totally choose-your-own adventure style. You like vanilla cake? Use vanilla flavor box cake with vanilla flavor pudding. Chocolate? Go ALL in with the chocolate! You could even use Chocolate extract in place of the Vanilla. How about a touch of lemon? Start with a vanilla cake and use lemon flavored pudding. Or vice versa. You simply can't go wrong! Print Recipe Pin Recipe Ingredients  1 box Cake Mix Any Flavor1 box Instant Pudding Mix (3oz) Any Flavor1 cup All-Purpose Flour1 cup Sugar3/4 tsp Salt1 ⅓ cup Water1/8 cup Vegetable Oil2 tsp Vanilla Extract1 cup Sour Cream Greek Yogurt works too. If you're hard core and goin' all Milli Vanilli (I typically do), you can even use Vanilla Greek Yogurt.3 Eggs Instructions Preheat oven to 325. Grease and flour pans.Mix all of the dry ingredients thoroughly.Add wet ingredients.Pour batter into greased and floured prepared pans filling a bit over halfway full.Bake until cake is firm. Baking time varies based on pan size. Follow box directions. NotesKeep in mind that the additional ingredients will increase the amount of batter you are making. I can easily fill (3) 6 inch round cake pans. Or one huge sheet pan. Or (2) 9 inch pans….you get the idea. You get a lot of cake with this recipe! You *may* find that you need to increase your baking time depending on how full your pan is. 325 is a good temperature as it allows your cake to bake thoroughly throughout without the worry of burning the top. The lower temp and additional bake time allows for a more even bake. But wait, there’s more! This frosting will leave people thinking you are some sort of winning contestant on the Great American Baking Show. Own it. You don’t ever have to tell them you used a can of frosting for the base… Dr. Frosting Print Recipe Pin Recipe Ingredients  1 tub Vanilla Canned Frosting1 box Cream Cheese optional (adding this makes a killer cream cheese frosting for sugar cookies fyi)2-3 drops Extract of choice I prefer 2 drops of Vanilla & 1 drop of Almond3-4 tbsp Confectioners Sugar *you may continue adding 1 tbsp at a time until you have reached desired consistency* Instructions *I like to use my KitchenAid mixer for this particular recipe using the paddle attachment. That way I can walk away for a few seconds (or 15 minutes because I get side-tracked and forget I'm even making cake). But, a hand mixer will do just fine.*Empty your tub of frosting into a bowl, slowly mix in your extract 1 drop at a time and lastly add the sugar. This frosting leaves a delicate crust around your cake. Enough to hold it in place, but soft enough to taste super fresh. NotesAdd too much powdered sugar? No problem – simply add milk, 1 tbsp at a time, until it thins the frosting to your liking. Like this:Like Loading... [...] Read more...
July 14, 2019Homemade-ishNapoleon Dynamite would flip over this casserole dish. Everyone loves their tots! Plus, there’s a secret ingredient! TaterTot Casserole Print Recipe Pin Recipe Ingredients  2-3 lbs Ground Beef1 tsp Garlic Salt3 cans Condensed Cream of Mushroom Soup1 stick Butter (1/2 cup) melted4 cups Shredded Cheddar Cheese2 tbsp Grated Parmesan Cheese <—- Super Secret Ingredient1 cup Half&Half or Milk32 oz Frozen Tater Tots Instructions Grease dish and preheat oven to 350.Brown beef in garlic salt.Mix soup, cooked beef, milk, melted butter, parmesan cheese and 2 cups of shredded cheddar in large bowl.Pour mixture into dish.Layer tots evenly over mix.Top with remaining 2 cups cheddar cheese. Sprinkle a lil' more parm on top because why the heck not.Cover with tin foil.Bake 45 minutes or until tots are hot! Video https://kristingambacciniblog.com/wp-content/uploads/2019/01/TTot_Casserole_SD_MEDIUM_FR30.mp4 Like this:Like Loading... [...] Read more...
July 11, 2019Homemade-ishThese green cranberry and pistachio things are totally knock-your-socks-off good. I mean, really, really gooooood. And the best part? You totally start off with a pouch of premade cookie dough mix and a good ol’ box of pudding. I mean, if that’s not the definition of Homemade-ish, I don’t know what the heck is, my friends. Plus, the color makes you feel like you’re eating a lil’ somethin’ healthy – so that’s fun! Cran-Stach Cookies Print Recipe Pin Recipe Ingredients  1 pouch (approx 1 lb) Sugar Cookie mix or 3 small dollar store pouches (’cause you can find anything at the dollar store!)1 box instant Pistachio Pudding1/4 cup Flour2 Eggs1/2 cup Salted Butter – melted1/2 cup chopped dried Cranberries1 cup chopped dry roasted Pistachio Nuts Instructions Preheat oven to 350 and line your pans with parchment.Mix together cookie dough pouch, pudding mix and flour.Stir in melted butter and eggs until a soft dough forms.Add chopped cranberries and pistachios. Mix well.Drop rolled dough and slightly flatten with your hand, a glass, a spatula, a hammer, whatevs.Bake 9-11 minutesFinally – and most importantly – grab your cookie trays and run. Hide in your closet, pantry, bedroom, or heck, even your bathroom, and eat these delectable things all by your lonesome ’cause as soon as those cherubic monsters in your house smell these sweet babies, they will be G>O>N>E gone! Like this? Love me this? Please, feel free to share! Like this:Like Loading... [...] Read more...
March 31, 2019Homemade-ish / SnacksSure, it’s easy to just buy a box of cheapo graham crackers. But, it’s pretty darn fun to get in the kitchen with your little ones and make your own, too! And these Graham Cracker Bars are a great alternative to the traditional cookie bars. Graham Cracker Bars Print Recipe Pin Recipe Ingredients  2 ½ cups Unbleached Flour1/2 cup packed Dark Brown Sugar1/2 tsp Salt1 tsp Baking Soda1/2 cup chilled and cubed Butter1/4 cup Honey1/4 cup Water1 tsp Vanilla Extract Instructions Preheat oven to 350Combine first 6 dry ingredients using a mixer Add butter and continue to mix until it is corn meal consistency.Mix in vanilla, water and honey. Place dough on a piece of waxed paper and begin to roll. You will want the dough approx 1/4″ thick. Use cookie cutters to cut into your desired shape, or simply cut into traditional rectangles.Place on a wax covered or baking mat lined cookie sheet and bake for 10-13 minutes. * Note * you can decrease the baking time by a minute or 2 for softer, chewier, more cookie-like bars.Cool and serve – with gobs of Peanut Butter obvs. Like this:Like Loading... [...] Read more...
March 31, 2019Homemade-ish / SnacksThese are a perfect Friday Lenten Snack! And for busy Mamas, so quick to put together! Wouldn’t they even be so sweet on a Brunch or Tea Party table? Tuna-Cuc Sandwich Print Recipe Pin Recipe Ingredients  TunaCucumbers Instructions Clean, peel (if you prefer) and slice your cucumbers.Drain your tuna. You can either use as is straight from the packaging or can, or season your tuna as you normally would. My family prefers a bit of Miracle Whip, mustard, salt and pepper in our tuna.Spoon your tuna mix onto a cucumber slice, top with another cucumber slice and stick an Hors d’oeuvre stick through your “sandwich”. I’m not sure if this last step is truly necessary, but man oh man, does it make them so stinkin’ cute to look at with pretty flags of washi tape attached! Like this:Like Loading... [...] Read more...
March 31, 2019Homemade-ish / SnacksOkay, okay. Obviously they aren’t actually donuts. But, they have cream cheese (YUM!) and sprinkles (YAY!) on them. Plus, they’re pretty darn cute. And totally delicious! Apple “Donuts” These totally adorable lil' snacks are perfect for lil' hands to make! And you all know how much I love lil' hands helping me in my sweet lil' kitchen! Print Recipe Pin Recipe Ingredients  ApplesCream CheeseSprinkles Instructions Simply core and slice your washed apples.Have the kids mix their desired food coloring into the room temp. (leave out on the counter for around 20 minutes and it should be soft enough to easily mix) cream cheese and sprinkle those pretty sprinkles on top of their “frosted” apple donut to their heart’s content. Like this:Like Loading... [...] Read more...
March 31, 2019Homemade-ish / SnacksThese are a family favorite. I love them because they are fast to put together for an afternoon snack or special treat and the kiddos love them because they are so gosh darn good! Anything Goes-No Bake- Energy Balls Truly, anything goes here. Add flax seed, wheat germ, cinnamon, peanut butter chips, butterscotch chips or omit ingredients I have listed (or even add more than my suggestion!). There’s no wrong way to make these!I have mixed the ingredients by hand with a spoon, with a hand mixer as well as using my stand mixer if I’m tripling the recipe and feeding a crowd. Any mixing method works – the key is for the batter to be thick and sticky at the end ~ sticky enough to form balls with your hands. Print Recipe Pin Recipe Ingredients  3 cups Old Fashioned Quick Oats1 cup Peanut Butter1 cup Hazelnut Cocoa Spread1/2 cup Honey1/4 cup Coconut Flakes1/4 cup Chocolate Chips Instructions Mix dry ingredients.Add wet ingredients.Stir until coated.Form into ball shapes and place on wax paper or serving tray.Eat it fast because this one is sure to be a family fave! Like this:Like Loading... [...] Read more...
March 31, 2019Homemade-ish / Snacks3 crazy simple ingredients is all it takes to make this super yummy homemade-ish fruity “roll” snack! Yum-Azing Peach Strawberry Fruit Roll Print Recipe Pin Recipe Ingredients  1 can Peaches in 100% juice, drained or 2 fresh peaches, peeled & sliced 1 lb Fresh Strawberries, hulled and sliced1/3 cup Agave Nectar Instructions Preheat Oven to 170Line your baking sheet with a silicone baking mat (I use a Silpat). You have to use a baking mat. Wax paper, unfortunately, won’t work in this recipe – trust me – I tried it folks. It's a no-go.Blend agave, peaches and strawberries together until smooth using either a traditional blender or an immersion blender.Pour mixture onto baking sheet. Make sure the mixture is spread evenly across the pan (if you use your finger, you get to lick it. You're welcome.) Bake for approximately 4 hours or until fruit is dried and slightly tacky to the touch. Remove from the oven and allow to cool. Place a clean piece of wax paper on top, flip the baking sheet upside down and peel the baking mat from the fruit. Slow and steady. It might rip in places – around here we call those the "sample" pieces. Cut into strips using kitchen shears and roll! If taking on the go, cotton string or a piece of tape will help keep it rolled up! Like this:Like Loading... [...] Read more...
Share on

Order Your Copy Today!