Wednesday, March 7, 2018


I love St. Patrick's Day!  Every year I aspire to make something different that's delicious and possibly green.  I'd also love to try a new soda bread recipe this year.  Here's a link to a couple the St. Pat recipes I have on this blog (the corned beef cabbage is amazing)  here and then I rounded up a couple other fun websites to browse for recipe inspiration.  Don't forget to check out my pinterest board!  Also check out the subtraction worksheet for your little ones below!

Great recipes from McCormick's!
Can't go wrong with Martha Stewart!
Taste of Home always has recipes that make me want to try them!
Betty Crocker is another one of my go to sites when looking for amazing meals.
Guiness Kitchen looks pretty neat!
A bit of history
Awesome themed items I love on pinterest

Don't let a long winter get you feeling green with this St. Patrick's Day subtraction worksheet. For more engaging math activities, go to!

Tuesday, February 27, 2018


Package of puff pastry (2 sheets)
1 egg
16 slices of ham
8 slices swiss cheese
raspberry preserves 
powdered sugar

Preheat oven to 400*  
Roll out puff pastry sheets with a rolling pin to make them a slightly larger square and to thin out the dough a bit.
Cut each sheet in half twice, long ways and width ways so you have 8 even squares.
Whisk egg in a bowl and brush the edges of each square with egg.  Fold two slices of ham inside a slice of cheese making a triangle. 
Lay ham and cheese inside puff pastry square and fold over, use a fork to seal edges.  Brush egg over the tops of each sandwich.
Bake for 20 minutes or until flaky and brown.
Sprinkle with powdered sugar and drizzle with raspberry preserves or serve the preserves on the side for dipping.

Saturday, February 10, 2018


8oz almond paste
1 cup sugar
2 egg whites
Decorating sugar and raw almonds, if desired

Process almond paste and sugar in food processor until mixture is fine and well combined.

Move mixture to an electric mixer and combine 1 egg white in at a time until smooth.

Drop a tablespoon of batter 1 inch apart on cookie sheet lined with parchment paper.  Press an almond in the center and sprinkle with decorating sugar.
Bake at 375* for 10 minutes.


Monday, January 29, 2018


I have had the hardest time with sugar cookies over the years.  Common problems I have is the dough sticking to the cutter.  The dough sticking to the mat.  The dough rising too much during baking and completing distorting/ruining the shape I made with the cutter.  I found two sugar cookie recipes recently that boasted to solve all of life's problems and low and behold they actually worked!  Both recipes were pretty much identical except one said not to chill and the other said to chill so I tried both ways and they both turned out great!  The only issue I had was the chilled dough needed to sit out a bit because it got so cold and stiff that when I went to cut it the dough cracked and messed up the shape of the cookie, as it came to room temp it was easier to work with which had me wondering...was it really necessary to chill after all???

2 sticks butter, room temp 
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups flour

Cream butter and sugar in a mixer for a couple minutes until smooth and fluffy. Beat in extracts and egg until well combined.
Measure your flour and add the baking powder to it, add flour to the bowl 1 cup at a time while continue to mix.
Place dough on a floured cutting board, rolling mat or on parchment paper.  Divide dough into batches to roll out.  Wet your hands to work with dough if it's dry and crumbly.  Roll dough out to about 1/4" thick.  Flour your cookie cutters or spray them with nonstick cooking spray to keep them from sticking to your dough.  Cut out your cookies and bake them for 6 minutes at 350*.  Let your cookies cool on the baking sheet for 3-5 minutes before attempting to remove them.  They should not have browned edges if your cookie seems under or over done just the time by a minute at a time to achieve the perfect cookie for your personal thickness and oven.

Below I will include both recipes I used to come up with this one.  For the one that is chilled I love the tip about using two sheets of parchment paper to roll out the dough.  I found this to be very easy, dough didn't stick and less messy however I do not feel like the chilling part was necessary.

My sugar cookies :)

I purchased this Betty Crocker cookie icing and it was magical!  It was very easy to control and came together on the cookie just like how I would envision royal would.  I loved it (and how cute my lego guys came out)!
Do people seriously roll the dough out 500 times to keep cutting cookies?  I don't have time for that!  I threw the scraps on the pan and baked them.  They were a perfect snack while decorating the cookies!  ;)

this recipe inspired from:
also inspired from:

Also, I've never made royal icing before but this recipe sounded pretty promising.  If I ever do this will be my go to!

Saturday, December 30, 2017


8 egg whites
1 teaspoon cream of tartar
1 1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
2/3 cup corn starch

Beat egg whites and cream of tartar with a whisk in an electric mixer until stiff peaks form.  Gradually add sugar, salt and extracts.  Fold in corn starch.

Bake in a bundt pan at 350* for 45 minutes.

Take out of oven and flip bundt pan upside down on a cooling rack, let cool for an hour before taking out of pan.

Need a recipe for the egg yolks?  Try:  Pan de Mallorca - Puerto Rican Sweet Rolls 


1 pkg dry yeast (1/4 oz)
½ cup milk
1½ cup water
8 egg yolks
¾ cup white sugar
2 1/2 sticks butter, divided
6½ cups bread flour, plus more for flouring work surface
1 teaspoon salt
powder sugar

In the bowl of a stand mixer combine, eggs, sugar, and 2 sticks melted butter, whisk until well combined. 
In a 2 cup measuring cup add milk and water, microwave for +/- 1 minute until about 115*, add yeast and stir well.  Let sit for a minute and then add to egg mixture and whisk until well combined. 
Add flour and salt to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. Turn out onto a floured work surface and knead just a couple times. Transfer to a bowl and cover with a kitchen cloth and let rise on the counter for 2 hours or until it doubles in size.

Generously flour a clean work surface, turn dough out on work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the the dough pieces into ½-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.

Pre-heat oven to 350 degrees.

Place 6 rolls per sheet pan (I prefer stoneware if you have it - keeps the bottoms from over browning), loosely cover with a kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with 1/2 stick melted butter. Bake for 20-25 minutes, until they are just beginning to brown.

Serve fresh and warm the first day.  Next day slice roll in half and make grilled ham and cheese sandwiches!

Save egg whites to make: Angel Food Cake

Dough just after kneading

Dough after rising for 2 hours

Buns after being coiled and resting for 45 minutes
Just out of the oven!

Wednesday, December 6, 2017


2 cans crescent rolls
2 bricks cream cheese
1 cup sugar
1 tablespoon vanilla extract
1 stick butter, melted
cinnamon and sugar

Preheat oven to 350* and grease 9x13 pan.  Lay out one can of crescent rolls on bottom of pan and pinch seams together.
Beat cream cheese, sugar and vanilla extract until well combined and spread onto of crescent rolls.
Unroll second can of crescent rolls and lay over cream cheese filling, again pinching seams.  Pour melted butter over crescent rolls and sprinkle with cinnamon and sugar.
Bake for 30 minutes.

The original recipe says to serve these bars chilled however I thought they were a million times better warm!  I loved the warm gooey center and the crisp of the crescent rolls!

recipe from:


Enjoy some critical thinking fun with this Winter Maze. For more fun preschool activities, go to!

Wednesday, November 29, 2017


I'm having a hard time keeping track of our lego collection so I'm going to list my inventory on my blog for easy access...

Christmas Village Sets I own...

Christmas Village Sets wanted...

Lego Friends Sets...
Heartlake Cupcake Cafe 41119
Amusement Park Hot Dog Van 41129
Amusement Park Space Ride 41128
Amusement Park Roller Coaster 41130
Stephanie's Beach House 41037
Mia's Roadster 41091
Emma's House 41095

Thanksgiving Harvest 40261
Lego Painting Easter Eggs 40121
Easter Egg Hunt 40237
Thanksgiving Feast 40123
Trick or Treat Halloween Set 40122
Valentine's Day Dinner 40120
Romantic Valentine Picnic 40236

Other Sets...
The Simpsons House 71006
Who am I? 40161
Ravager Attack 76079
Mack's Team Truck 8486
Kryptonite Interception 76045
Salt and Pepper Set 850705

Wanted Sets...
Brick Calendar 40172 pending
Pencil Pot 40154 pending
Woman of NASA 21312
Old Fishing Store 21310
Downtown Diner 10260
I love that mini figure 5004907
The Lego Minifigure Year by Year 5002888

Bricktober Batman Movie Minifigures 5004939
Iconic Cave 5004936
Legoland magnet 850457
I love legoland female magnet 851331
Lego Quicky the Bunny 4051
Iconic Easter Minifigure (chicken in house) 5004468
Gingerbread Man 5005156
Disco Batman and Tears of Batman 30607
Unikitty Teary Eyes 71231
Lego Kiss Kiss Tuxedo Batman 5004928

Video Games...
Star Wars III (WiiU)
Batman 3 (WiiU)
Lego Dimensions (WiiU)
Lego City Undercover (WiiU)
Lego Nenjago (Xbox one)
The Lego Movie (Xbox one)

Lego Marvel Super Heros (WiiU) pending
Lego Jurassic World (WiiU) pending
Lego Marvel Super Heros 2 (WiiU)

The Collectible Lego Minifigure 
Lego Awesome Ideas 5004855


Tuesday, November 28, 2017


Featured on my odd food post

I read about this sandwich online and had to try it.  Several people claimed it was an Ohio staple and is often served at concession stands.  I found it to be rather bland but was assured that was normal.   It has potential depending on what you add to season it.  For the purpose of keeping it "traditional" I leave it plain and let you decide how to season it.  Definitely a quick and easy meal!

About 2 pounds chicken breasts (1 pack of 3)
1 can cream of chicken soup
1 sleeve ritz crackers, crushed
6 burger buns

Boil chicken for about 15 or 20 minutes until done.  Shred.  I put mine in a stand mixer to shred.  Pour the water out of the pot you boiled the chicken in and add the shredded chicken, soup and crushed crackers.  Heat through and serve on buns.  Double for a dozen sandwiches.

*season with salt and pepper or poultry seasoning or whatever you'd like.

Thursday, November 16, 2017


3 tablespoons oil (canola, vegetable, coconut, olive or popcorn butter)
1/3 cup popcorn kernels 
salt, seasonings, toppings...

Choose your oil and put it in a stockpot that has a lid.  Place 3 popcorn kernels in the oil and heat oil over medium high heat with lid on.  Once those 3 kernels pop, pour in your 1/3 cup of kernels and replace lid.  Once you hear them stop popping take off heat.

Sprinkle your popcorn with desired toppings.  I like these:

Fun project:
Place your kernels in a ziploc bag on a damp paper towel.  They will sprout!  Plant them and they grow super fast!  Try growing your own popcorn!


This activity is so much fun, kids love it and adults too!  You'll need heavy whipping cream and a mason jar.

Make sure your whipping cream is very cold, fill a mason jar half way with the cream, screw on the lid and shake shake shake!

My family takes turns shaking the jar and passing it around the room.

After shaking the jar for a bit it should start to look creamy like the first photo.
Keep shaking and it'll start to separate like the second photo.
Keep on shaking until nothing is moving around in the jar anymore.  Remove the butter and store in fridge.