Taste the rainbow!

Anyone who knows me will know that I adore baking and decorating cakes, so when my niece's 6th birthday was coming up, of course I offered to bake her cake!  I really have no idea what she is into right now because every time I ask her she gives me a different answer, so I asked her what her favorite color is.  She told me her favorite is light purple, but then later she came up to me and whispered that she really likes all the colors in the whole entire rainbow.  Well, of course I had to make a rainbow cake for her!  Now, I love for cakes to have a little bit of a surprise factor, and this one is no exception!  I made several 8" round cakes and cut them in halves so they would sit in a rainbow arch shape on the cake board.  I hollowed out the middle 3 layers and stuffed them full of skittles!  Then I put the outer layer on and sealed it up, iced it like a rainbow, added some little cake ball clouds and threw on some gold coins for the gold at the end of the rainbow.  Voila!  Nobody knows what is inside until it gets cut open when they get to "See the rainbow, Taste the rainbow" (get it, skittles reference!)

Peanut Chocolate Crisps

Recipe time! No bake too!

I have recently had some terrible luck with recipes I have found online. Some tasted horrible and some looked nothing like the pictures.  I was feeling very discouraged so it was time to go back to one of my tried and true faves; Peanut Chocolate Crisps!  I'm not sure where I got this recipe but I know I have changed it up from the original version I started with years ago.  Here is the recipe as it stands right now. Enjoy!

Peanut Chocolate Crisps

1/2 c. margarine
1 c. Semi-sweet chocolate chips
2/3 c. Kraft smooth peanut butter
1 bag (aprox. 40) large marshmallows
1 c. Roasted unsalted peanuts (halved)
6 c. Rice krispies cereal

Melt margarine, peanut butter and marshmallows in a pot over medium heat stirring continually.  When marshmallows are almost completely melted, add the chocolate chips and stir until they are melted.  Add the peanuts and rice krispies and stir until well blended.  Press into a greased 9x13 pan.  Let set until cool before cutting.  I suggest fairly small pieces as it is pretty rich.

If you wish you can coat them with a icing of sorts, I like using a mix of 1 c. Semi-sweet chocolate chips and 1 tbsp. Peanut butter melted and spread over the top. It will remain soft enough to cut through without dripping all over.

Bacon Wrapped Asparagus

BACON!!!!!! (wrapped asparagus)  I know there will be those who just turn up their noses at this whole concept and say it is a waste of bacon. Yes, several people commented  exactly that on my facebook status when I posted what was for supper tonight. (dangit, I promise I am not so lame as to post what supper is every night, just once in a while)

Anyhow, back to the point of the story.  I saw this pin on Pinterest (yep magic word there again) for a recipe for Bacon Wrapped Asparagus.  I thought it was definitely worth a try since our family loves bacon, and has a moderate enjoyment of asparagus.  Enter Costco...2.2 lb bag of Asparagus for $3!  Then I sat around and waited for a sale on the bacon I liked...JACKPOT! Half price today at Sobeys!

Here is the original pin and the link to the original recipe (because we all know Pinterest crashes at the exact time you are looking for something specific)

Bacon Wrapped Asparagus via Pinterest     Bacon Wrapped Asparagus via Just A Pinch

Now I fudged the recipe a little, I didn't mix the sugar, butter and soy sauce in a pot and pour it on, i just sprinkled the sugar on, and drizzled melted butter and the soy sauce on top.  Then I baked it.....For too long!  I know what the recipe says and how that picture up there looks - but that is NOT how bacon comes out of my oven after 30 min at 400 when wrapped around asparagus. The asparagus ended up way too soggy for our liking (we like it a bit firm still, not totally mushy inside)  and the bacon was still half raw and chewy.  I was not overly impressed, and my 6 yr old agreed.  He actually took the bacon off and asked me to fry it crispier, then tried to feed the mushy asparagus to the dog (who wouldn't touch a vegetable if her life depended on it).  So where did this recipe go wrong?  Somewhere around the time the bacon didn't go straight into the oven ALONE and then straight into my belly!  Overall, I guess if you like your asparagus and bacon both mushy, then by all means, make this recipe.  If not, take a pass and cook em separately.

Before going in the oven, and after it came out.  You can see the bacon isn't even close to being done but the asparagus got way too wilty way too fast.  And no, that isn't burned....it is uh....extra character? 

(On a side delicious note, the circular things you see in the completed picture were awesome!  Basic thin slices of potato sprinkled with pepper and parmesan cheese. If you want them soft, bake about 30 min, crispier ones take 45 or more.  They taste just like the wedges from a pub, but waaaaayyy healthier!)

Peanut Butter Banana Oatmeal Loaf

If you are anything like me, you pretty much only bake banana loaf when you have brown spotty bananas to use up!  Well, this time I didn't really want plain ol' banana loaf.  I felt like having something a little bit different, so I created a new recipe for Peanut Butter Banana Oatmeal Loaf!  I hope you enjoy it as much as we have been!

Peanut Butter Banana Oatmeal Loaf

2/3 c. unsalted butter - softened

2 eggs

1/2 c. granulated sugar

1/2 c. brown sugar

1/4 c. skim milk

2/3 c. PB2 Powdered Peanut Butter (I got mine on Amazon.com)

1 1/2 tsp. baking soda

1 tsp. pumpkin pie spice

1 c. quick oats

2 c. all purpose flour

3 mashed bananas

Combine butter, eggs, sugar, milk and powdered peanut butter.  Mix very well as the powdered peanut butter tends to stay lumpy for a long time.  Combine dry ingredients and add to wet mixture.  Mix well.  Add the pre-mashed bananas. (I have noticed that if you just gently fold in the bananas without beating thoroughly, the loaf rises much nicer)  Bake for 45-50 minutes at 325°.  Cool a few minutes before removing from pan, then place on a wire rack for 5-10 minutes before slicing. (unless you are impatient like me and want to eat it warm fresh out of the oven!)

Bon Apetit!

*note: I sprinkled oats on top of the loaf before baking, but that was really just so it was aesthetically pleasing.  :)

Cheeseburger Egg Rolls

Ever wonder how Asian restaurants who claim to handroll their egg or spring rolls manage to keep up to demand?  It never really crossed my mind until a few weeks ago when I decided to experiment with some egg roll wrappers.  Now I had seen  Rachael Ray make cheeseburger egg rolls so naturally I assumed I could successfully replicate them.  After my first attempt I learned 2 things.  1- They tasted awesome, and 2- my egg rolls looked nothing like the ones she made and resembled square pouches more than rolls.  That being said, I had to try again and again and again.  Finally got it! 
Here's how I did it:

1- Cook up your filling.  I didn't take a picture this time, mine was just a pot of ground beef with taco seasoning in it this time.  I have made it a few different ways, sometimes cutting in some veggies or adding in mushroom soup. This is the place to get creative

2 - Lay out an egg roll wrapper and using a pastry brush dipped in water, moisten 2 sides.  This will help the roll stay together once you roll it up.

3- Put just a pinch or two of grated cheese of your choice in the center of the wrapper

4 - I used a scooper to measure out the amount of meat mixture I wanted inside.  Use your judgement on how much you want in there.

5 - Roll up like an egg roll tucking ends in as best you can. Place on a greased rack on top of a baking sheet.  Make sure the side the cheese is on is ON TOP.  If you leave the cheese side down you will end up with a big goopy mess under the rack and the bottoms will fall out of your Cheeseburger Egg Rolls.  (yep I know that from experience)  The more you roll up the better they look. Practice makes perfect!

6 - Brush with an egg wash.  Place baking sheet in pre-heated 425 degree oven for 15 minutes or until edges start to crisp up.  Be careful not to crisp them up too much or they are hard to eat!

Voila!  Cheeseburger Egg Rolls!  Each one is only 110 Calories, 5.3 grams of fat and 4.3 grams of carbs.  (according to recipe information plugged into My Fitness Pal) Not too shabby!