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Homemade-ish

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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 [...] 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 [...] 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 Method Notes 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. Method 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 Method Ingredients   2 3 oz box Strawberry Gelatin4 tbsp Corn Starch2 cups Water4 lbs Fresh Strawberries washed & sliced Method 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 Method Notes 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 Method 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 Method Notes 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 Method 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 [...] 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 [...] Read more...
May 18, 2020Homemade-ishPopsicles for breakfast? Why the heck not?! Print Recipe Pin Recipe [...] 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 [...] 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 [...] 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 [...] 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 [...] 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 [...] 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 Method Ingredients   1 cup powdered sugar½ tsp vanilla extract2 tbsp water or milk (I prefer milk)gel food coloring, if necessary Method 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 Method Notes 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 Method 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 Method 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 Method 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 [...] 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 [...] 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 [...] 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 Method Notes 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. Method 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 [...] 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 [...] 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 Method Notes 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. Method 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 Method Notes 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* Method *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 [...] 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 [...] 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 [...] 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 [...] 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 [...] 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 [...] 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 [...] Read more...
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