Category Archives: Kids In The Kitchen

Candy Corn Popcorn Cake

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It’s that time of year when all things turn orange, and I am not just saying that because I live in the very orange state of Tennessee!

Recently we had some little-people visitors and I wanted to give them a treat before they left for home.  I was thinking of something not-too-sugary but still fun to eat!  I remembered this fun Popcorn cake I made a couple of years ago at Christmas.


This was the perfect combination with lots of popcorn held together with melted marshmallows.  Adding a few drops of orange food coloring turned this into a perfect autumn treat!

Popcorn and Marshmallow Cake!

I tossed in a small handful of candy corn to make it a true fall celebration!

Slice Up This Popcorn Cake!

This recipe is a fun kids-in-the-kitchen kind of treat.  It is easy and definitely a hands-on recipe kids like to make!   Let your imagination run wild with the possibilities for this dessert.

Have fun!
~Catherine

Click here for a few more details when making this cake!

Candy Corn Popcorn Cake
 
Prep time
Cook time
Total time
 
Have some fun with a popcorn cake! Delicious, creamy, and so good!
Author:
Recipe type: Dessert, Snack
Cuisine: American
Serves: 12
Ingredients
  • 1 Angel Food Cake Pan
  • 1 Air Popcorn Popper
  • 10 oz. bag of mini-marshmallows
  • 5 Tablespoons of margarine*
  • ¾ cup candy corn (or more to taste)
  • 3 drops orange good coloring
Instructions
  1. Pop enough corn to over-fill the angel food cake pan. The popcorn will smoosh down with the marshmallow so use plenty of corn.
  2. Spray cake pan with non-stick oil.
  3. Melt margarine in a large microwave-safe bowl. Add mini-marshmallows. Microwave for 1 minute and stir. Marshmallows should be melted when stirred. If not, microwave a few more seconds.
  4. Add popped corn to the margarine/marshmallow mixture. Stir well.
  5. Stir in candy corn.
  6. Hand-pack the popcorn mixture into the angel food cake pan, pressing slightly to form the cake.
  7. Let cake sit until it is cooled and well-formed. Do not remove from cake pan too soon or it will fall apart when unmolded. Let sit at least 1 hour.
  8. When set, unmold on a cake plate. Sprinkle with additional candy corn if desired.
  9. This cake cuts best with an electric knife.
Notes
Let your imagination run wild! Add hot tamales, crushed candy canes, M&M's are all colorful and tasty additions!

Rice Krispie cereal can be used in place of popcorn.

*Butter can be used instead of margarine, but it is slightly more greasy.

 

Breakfast In Bed For Mom? Praline French Toast! Yes Ma’am!

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Front HouseIn 2004 the Chief and I bought this lovely home to run as a bed and breakfast. In the 3 years that followed we hosted over 1,000 men, women (and a few children!) at our breakfast table.

Friends Catherine and Russ in 2005.
Friends Catherine and Russ in 2005.

In this 174-year-old home antebellum home, Mother’s Day was an extra-special day because we treated the mothers  staying with us to breakfast in bed!

Black Walnut
Black Walnut Suite

This room was our Black Walnut Suite and a favorite among guests.  When we set up each room we bought new box springs and mattresses for each room.

Tulip Poplar
Tulip Popular Suite

I especially liked the shopping for mattresses because the Chief Innkeeper and I bought a new mattress for our room too!  Guests always raved about the good night’s sleep and great mattresses.

Pralines Cream French ToastAnd special days like Mother’s Day warranted an extra-special treat like Pralines and Cream French Toast!  I found the recipe in  a Colorado Bed and Breakfast Cookbook and it immediately became one of our own family favorites!

My Beautiful Mom
My Beautiful Mom

We no longer own the bed and breakfast and my sous chef dish-washing mom doesn’t have to wait until Mother’s Day for Praline French Toast.  She can ask for it anytime she wants and sometimes it is her birthday treat.

The cool thing about this french toast is that it is a super easy recipe for dads and kids to put together for moms everywhere!

And if mom says what she really needs this year is a new mattress, then Lindsay at Casper Mattress tells me this is the place to do your shopping!

I haven’t slept on a Casper Mattress but I am impressed with the reviews from those who have.  I also really, really like this part of their label:

Proudly designed and made in America!

Not only do they like making a quality mattress but I like the way they tell us about it …  having some real fun with “breakfast in bed!”

SONY DSC

When I was a little girl my sous chef dish-washing mom was always the first one up and we never had the chance to do breakfast in bed. But if we had, I can imagine my brothers and I in the kitchen making quite a big mess breakfast for mom!

This year my sous chef dish-washing mom is getting this little box.  It isn’t breakfast in bed but I think she is going to like it!

Happy Mother’s Day!
~Blessings, Catherine

P.S.  Dads – mom’s love breakfast in bed.  Just sayin….

Pralines and Cream French Toast for Mother's Day
 
Prep time
Cook time
Total time
 
Mom is going to love you for spending time in the kitchen on Mother's Day!
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6 servings
Ingredients
Ingredients
  • 6 Eggs
  • ½ cup Milk
  • ½ teaspoon Cinnamon
  • 12 thick slices French Bread
  • 1 tablespoon Butter
Praline Mixture
  • 1 cup Brown Sugar
  • ½ cup Chopped Pecans
  • ¼ cup Butter
  • 2 teaspoon Vanilla Extract
Instructions
  1. Combine eggs, milk and cinnamon with a whisk until well mixed.
  2. Slice french bread in to nice thick slices.
  3. Dip each piece of bread into egg mixture, coating both sides evenly.
  4. Heat griddle to 350 to 400 degrees, brush well with butter. Fry the bread on a hot griddle in butter. Use plenty of butter to make these nice and brown.
  5. When cooked on both sides, place each slice in a single layer on a cookie sheet. Spread on praline mixture and place French toast under the broiler until mixture is bubbling.

 

 

Dipped Pretzel Rods & A Cookbook Giveaway!

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pretzel sticks christmasGot 30 minutes?  Wanna have some fun? Then you can make these crazy dipped pretzels!  Gather the kids and make this a family time.  I gathered my sous-chef dish-washing mom and we had a blast.
dip pretzelsMixing white almond bark and white chocolate semi-sweet chips makes for a rich candy coat.  We did the same with the chocolate.  Dip, swirl, sprinkle. Dip, swirl, sprinkle. 

dip pretzels 2We spread out tin foil on the counter just to help catch our mess.  The counter was protected, the floor was another story — mom 🙂  We used pretzels sticks and rods.  Both turned out well.  The sticks are good for kids to eat and the rods will fill-up the bigger kids!

pretzel stick peppermintThese pretzel rods make such a nice gift.  The sweet and salty flavors blend perfectly for a sweet and crunchy treat.


large pretzel sticksWe sprinkled crushed peppermint (my favorite) as well as a variety of multicolored candies and chocolate sprinkles.  The most colorful ended up being decorated from the “everything” piles our sprinkling created!

pretzel messWe did make quite a mess but the pretzels are tasty and were lots of fun to create!

DON’T FORGET  — the cookbook giveaway continues until Wednesday night.  Details at the bottom of this post…

Dipped Pretzel Rods
 
Crazy fun dipping pretzels and even better to eat the sweet and salty treat!
Ingredients
  • 8 oz (1 cup) Semi-Sweet Chocolate, Milk Chocolate or White Chocolate Morsels
  • 4 chunks (8 oz) Chocolate Almond Bark
  • 16 pretzel rods or 32 stick pretzels
  • Sprinkles (optional)
Instructions
  1. LINE baking sheet with wax paper.
  2. MICROWAVE 1 cup morsels and chocolate almond bark in small, dry, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
  3. DIP pretzel rods about 3 inches into melted morsels, tilting bowl to easily dip. Use side of bowl to remove excess. Sprinkle with morsels or sprinkles. Place on prepared baking sheet. Refrigerate for 20 minutes or until set. Store in airtight container at room temperature. Best when eaten within a few days.
Notes
TIPS:
• Pretzels may be dipped and drizzled in any variety of melted morsels for different looks. For example, dip them in semi-sweet chocolate and drizzle them with melted white morsels. Or dip them in milk chocolate and drizzle them with melted semi-sweet chocolate.
• Above recipe can easily be doubled, but it is not recommended microwaving more than 2 cups of morsels at one time.

christmas book SL 2012How to Enter

To enter to win, simply leave a comment on this post.

You can receive up to FOUR additional entries to win by doing the following:

1. Subscribe to My Daily Bread Body and Soul by either RSS or email. Come back and let me know you’ve subscribed in an additional comment.

2. icon_facebookBecome a fan of My Daily Bread Body and Soul on Facebook. Come back and let me know you became a fan in an additional comment.

icon_pinterest3. Follow My Daily Bread Body and Soul on Pinterest. Come back and let me know you became a fan in an additional comment.

icon_twitter4. Follow Me on Twitter. Come back and let me know you started following on Twitter.

Deadline: Wednesday, December 19, at 11:59pm CST.

Winner: The winner will be chosen at random using Random.org and announced at the top of this post on Thursday, December 20.

Disclaimer: This giveaway is sponsored by Pray Cook Blog, My Daily Bread Body and Soul. Good luck!

Merry Christmas and keep on cooking!
~Blessings, Catherine

Inspired Colonial Wreaths & The Cookbook Giveaway Continues

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Wreaths on the doors of Colonial Williamsburg homes have inspired holiday spirit for several hundred years even though mixing Christmas greens with fresh fruits in holiday décor did not actually appear in Williamsburg, Va., until the early 20th century. Mary Miley Theobald and Libbey H. Oliver wrote in the December 2005 edition of the Colonial Williamsburg Journal, “The custom of affixing fruits, vegetables, dried flowers, herbs, and other plant life to basic Christmas forms like wreaths, swags, and roping traces its roots to the early years of the twentieth century, a time when Christmas was growing in significance and the Colonial Revival was pulling decorative impulses back toward the eighteenth century.” Though the name may be historically incorrect, creating a Williamsburg Christmas wreath is not a complex undertaking.  Fast forward to 2012 when my friend Gaye asks me if I have ever made a Williamsburg Wreath. “No,” I said, “I don’t even know what that is.”

Gaye graciously waited a few days to make hers so we  could get together for a little decorating session.  Some time ago Gaye’s mother-in-law gave her this little board with nails.  It was purchased, but could easily be made with a piece of wood and some 3″ nails.  This board is painted green, but really any color will work with any shape you would like.

What I especially like about making this decoration is you may items you already have on hand or anything that is plentiful in the area where you live.  Also, this is a fun project to enlist the help of your kids.  Gaye’s son placed the cloves around the clementines and did a really nice job.
There are 7 nails on this board and so we chose to use 1 apple, 3 clementines, and 3 lemons. We added cranberries and cinnamon sticks in addition to greenery.  The fruit is pierced with each nail in any place you want.
Some fruits will drip a little in the beginning and so we kept a paper towel handy and dab up a little juice as we went.
The greenery came from the bushes and trees in the yard. It is so fun to go out collecting because no two yards are alike leaving lots of room for creativity!  The greenery is just tucked into and under the fruit.  For the most part it stays put.  A little hot glue could be used if you have trouble getting it to stay.  In this case we didn’t need to use anything.This plaid bow completed the country look Gaye was hoping for!
This Williamsburg wreath is hanging in Gaye’s kitchen and will last throughout the month of December.  It took us about 10 to 15 minutes to put together this really striking decoration.  I have already asked my Chief Handyman to cut me a swag shaped board for next time!


It’s not too late to enter to win this week’s cookbook giveaway.

~Blessings, Catherine

Do you want to win the cookbook, BAKING, from my house to yours?

How to Enter

To enter to win, simply leave a comment on this post.

You can receive up to FOUR additional entries to win by doing the following:

1. Subscribe to My Daily Bread Body and Soul by either RSS or email. Come back and let me know you’ve subscribed in an additional comment.

2. Become a fan of My Daily Bread Body and Soul on Facebook. Come back and let me know you became a fan in an additional comment.

3. Follow My Daily Bread Body and Soul on Pinterest. Come back and let me know you became a fan in an additional comment.

4. Follow Me on Twitter. Come back and let me know you started following on Twitter.

Deadline: Sunday, December 9, at 11:59pm CST.

Winner: The winner will be chosen at random using Random.org and announced at the top of this post on Monday, December 10, 2012. If the winner does not respond within 24 hours, another winner will be selected.

Disclaimer: This giveaway is sponsored by Pray Cook Blog, My Daily Bread Body and Soul. Good luck!

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