Friday, September 22, 2017

Sheet Cake with Sprinkles

Jenna was in the baking mood and made this to take to work. Everyone loved it!

Sheet Cake with Sprinkles

1 cup unsalted butter, softened
2 cups sugar
2 eggs
2 and 1/2 teaspoons vanilla extract
1/2 cup greek, non-fat yogurt
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup rainbow sprinkles, plus more for on top of frosting


3/4 cup unsalted butter, softened
3 cups confectioners' sugar
2-3 Tablespoons milk
2 teaspoons vanilla extract
1/8 teaspoon salt

Preheat oven to 350°F. Generously grease a 12x17 inch half sheet/jelly roll pan.

In a large bowl, cream the softened butter for about 1 minute on medium speed until smooth. Add sugar on medium speed and beat until fluffy/light in color. Beat in eggs and vanilla, scraping the sides of the bowl until mixed. Add the yogurt, mixing until combined. 

In a large bowl, whisk the flour, baking soda, and salt together. Pour half of this flour mixture into the creamed butter mixture. Beat on low speed until combined. Pour in half of the milk. Beat on low speed until combined. Repeat with the rest of the flour and beat in the remainder of the milk until combined. Fold in the sprinkles! 

Spread the cake batter in a thin layer into the greased pan. Bake for 20-24 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. (Jenna turned the pan a few times in the oven to help keep it level). As the cake is cooling, make the frosting.

For the frosting: Beat the butter on medium speed until creamy. Add confectioners' sugar, milk, vanilla extract, and salt until combined. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or a pinch more of salt if frosting is way too sweet.

Spread frosting all over cooled cake, then top with sprinkles - any design you'd like!

Thursday, September 21, 2017

Berry Butter

Kathleen made this and served it over waffles.  YUM!

Berry Butter

2 tablespoons butter
1/3 cup frozen mixed berries
1 tablespoon Splenda (or 2 packets of Truvia)

Melt in the microwave for about 2 minutes, stirring occasionally to smash the berries. Alternatively, you could boil on the stove for about 3-4 minutes.

Wednesday, September 20, 2017

Toffee Bit Chocolate Chip Cookies with Sea Salt

During the Packer game last week, Jenna made these cookies. They were easy and delicious!

Toffee Bit Chocolate Chip Cookies with Sea Salt

1/2 cup oats
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter, unsalted
3/4 cup light brown sugar
3/4 cup sugar
2 teaspoons vanilla extract
2 eggs
2 cups (1 bag) mini chocolate chips
1 1/3 cups (1 bag) toffee pieces
1/4 cup flaky sea salt

Place oats in food processor sand pulse until they are fine. Place into a medium bowl with flour, baking soda, salt, and ground cinnamon. Stir together. Set aside.

Cream butter and sugars into a large bowl and beat together until light and fluffy (about 2 minutes). Add vanilla and 1 egg and mix until combined. Add other egg and mix just until combined.

Add all dry ingredients to butter mixture and beat just until combined. Do not over-mix! Using a spatula, fold in chocolate chips and toffee pieces until evenly distributed. Place dough in fridge for 1 hour to chill before baking.

Preheat oven to 350 degrees. Remove cookie dough from fridge and place onto greased baking sheets about 2 inches apart. Be careful - these cookies will spread!

Place cookies into preheated oven for 11-13 minutes, or until the edges are nice and crispy.

Remove from oven and cool on baking sheet for 5 minutes and then transfer to cookie sheet to continue cooling. While they cool, sprinkle a little flaky sea salt over the cookies.

Tuesday, September 19, 2017

Cashew Thai Chicken

The girls made this for dinner while I was out of town.  They really liked it.
Cashew Thai Chicken

1 1/4 pounds boneless, skinless chicken breasts, cut into bite-sized pieces (We used leftover chicken from another recipe)
2 tablespoons cornstarch (or substitute arrowroot powder)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons canola oil
3 medium red bell peppers, seeded and cut into bite-sized pieces
1 large head of broccoli, cut into florets (about 4 cups)
1 bunch green onions (about 6 medium), thinly sliced
2/3 cup dry roasted, unsalted cashews
Cooked brown rice or quinoa, for serving

1/4 cup reduced-sodium soy sauce
3 tablespoons seasoned rice vinegar
2 tablespoons honey, plus additional to taste
1 tablespoon freshly grated ginger
2 cloves garlic, minced (about 1 teaspoon)
1/4–1/2 teaspoon red pepper flakes, plus additional to taste

In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.

Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.

While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.

Monday, September 18, 2017

Beef Stroganoff (Low Carb)

Jenna and Kathleen made this for dinner one night.  It was quick and easy.
Beef Stroganoff (Low Carb)

1 # ground beef
1/4 cup lower sodium beef broth
1 Tablespoon Worcestershire sauce
1 tsp butter
2/3 cup chopped onion
6 small mushrooms, sliced
1 tsp lemon juice
1/2 tsp paprika
1/2 cup sour cream
salt and pepper, as desired
shaved parmesan cheese

Cook ground beef in a non-stick skillet over medium heat. Add beef broth and Worcestershire sauce and continue cooking beef until browned and fully cooked. Remove beef from skillet and set aside.

Melt butter in skillet then add onions and mushrooms and cook for 2 minutes or until tender.
Add ground beef back to skillet along with lemon juice, paprika and sour cream. Heat mixture (do not allow to boil or simmer).

Adjust seasoning with salt and pepper if needed and serve.  Add shaved parmesan cheese to the top.

May be served in bowls or over toasted ultra-thin bread slices.

Sunday, September 17, 2017

Jamaican Jerk Chicken Sheet Pan Meal

The girls made this meal while I was out of the state.  They all liked it.

Jamaican Jerk Chicken Sheet Pan Meal
adapted from

1 pound of chicken
1 onion, thinly sliced
1 bell pepper, roughly chopped
1 recipe Jamaican Jerk Seasoning
1-2 sweet potatoes, thinly sliced
2-3 tbsp coconut oil

Preheat oven to 375.
Chop the chicken into 1.5" pieces and spread across 1/3 of the pan.
Place the bell pepper and onion on another 1/3 of the pan
Place the sweet potatoes on the other 1/3 of the pan.

Drizzle the coconut oil evenly over the chicken and vegetables and sprinkle liberally with seasoning. Bake for 30 minutes, or until the chicken is cooked through

*We did the sweet potatoes on another pan to make them more like sweet potato fries (and added 15 minutes to the cooking time for just the sweet potatoes)

Saturday, September 16, 2017

Jerk Seasoning

The girls made this to go over chicken and fries.  Easy and tasty!

Jerk Seasoning

1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar (we used the splenda blend)
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil (we used coconut oil)

Mix all ingredients together with the canola oil. Great over chicken or sweet potato fries!