Tag Archives: baking

{Nutella Strawberry Shortcake}

20 Mar

If there was a time to say AMAZEBALLS! This is it!  Whipperberry.com’s version of this Nutella Strawberry Shortcake is SO good!!!

nutella strawberry shortcake

Nutella Strawberry Shortcake
1 lb. of strawberries
1 T. Sugar
1/2 c. milk
1 small box of chocolate instant pudding
1 carton of Cool Whip
1/4 c. of Nutella
1 angel food cake
Clean and hull strawberries and cut into bite size chunks.  Sprinkle with sugar, toss and chill for one hour.
In a large bowl whisk together milk and pudding until smooth. Add Nutella and whisk again until smooth.
Combine with Cool Whip and chill for about an hour.
Cut angel food cake into bite size pieces.
Layer cake, strawberries, and Nutella cream in a small bowl and drizzle with some Nutella. Serves 4-6.
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We made it over the Rainbow… Pudding!!

18 Mar

I don’t have children yet but I do love finding fun crafts and baking that I can do when I’m with them. It can be a really engaging activity as most kids want to help out in the kitchen with baking! I’m all for anything that gets them away from the computer and tv screen and this project is just a blast to do with kids!

C + C

from parenting.com

from parenting.com

Ingredients

3⁄4 cup sugar 1/3 cup cornstarch 1⁄4 tsp salt 1 cup 2% milk 2 cups whole milk 1 whole egg, plus 3 egg whites 2 tbsp unsalted butter 11⁄2 tsp vanilla extract (clear if you can)

or 1 vanilla bean Gel food coloring (such as AmeriColor) in red,

orange, yellow, green, blue, and purple

Supplies

Saucepan Whisk 6 small mixing bowls Clear bowls, small juice glasses (clear), or tall

shot glasses 6 disposable pastry bags

Notes: If possible, use gel food coloring instead of the traditional food coloring found in grocery stores. Gel food coloring produces vibrant color results with just a small amount of dye.

If you prefer more yolks in your pudding, try this simple substitution: 3 whole eggs in place of the egg-and-egg- white combination in this recipe. Additionally, decrease the amount of cornstarch to 1⁄4 cup plus 11⁄2 tsp.

Directions

CLASSIC VANILLA PUDDING Step 1: Add the sugar, cornstarch, and salt to a medium saucepan (preferably stainless steel). Whisk the ingredients to combine, then add 1⁄2 cup of the 2% milk to the sugar mixture. Using a wooden spoon, stir until combined and thick.

craftzine.com

Step 2: Whisk in the remaining milk (2% and whole), cooking over low heat. Stir constantly with a wooden spoon for about 15 minutes. Do not let the mixture boil.

Step 3: In a medium bowl, whisk the two eggs until gently beaten. Slowly add about 1 cup of the hot milk mixture to the eggs, whisking as you pour. Then pour the milk/egg mixture into the saucepan with the remaining hot milk mixture.

Step 4: Cook over low heat for an additional 5 minutes — do not boil. Remove from heat; stir in the butter and vanilla (or vanilla bean).

RAINBOW PUDDING Step 1: Add the pudding to a medium bowl and cover with plastic wrap, pressing the plastic against the surface of the pudding until airtight. This will prevent a skin from forming. Refrigerate until well chilled, about 1 hour.

Step 2: Divide the cooled pudding evenly into 6 medium mixing bowls. Add food coloring to each bowl, corresponding with each color of the rainbow. Stir; add more food coloring (if desired) until desired color is reached.

Step 3: Divide the colored pudding into 6 pastry bags. Alternatively, you can just spoon the colors into bowls, but that can be a bit messier. Snip the end of the red pastry bag off so that there is about a 1⁄2″ diameter hole. Pipe the red pudding into each bowl. Repeat with remaining colors.

Cup caked..

16 Mar

Cupcakes are a trend, that is no doubt when it comes to cupcake bakeries. But they’re a trend I hope lasts forever because oh they are so delicious! A fun alternative to your little one’s birthday or even a baby shower can be a really unique cupcake design that doubles as decoration that just so happens to taste delicious!

Which one is your favorite??

2010Cake_P_Frog

From parenting.com

From parenting.com

hot chocolate cupcakes

sunflower cupcakes bouquet

mr sun cupcakes

{From Parenting.com}

Awesome kids birthday cakes…for the kid in all of us!!

15 Mar

It is birthday season here at Moxie Baby! It seems like every week there are a slew of birthdays to attend. With that in mind we found some really awesome birthday cakes for children that brings out the kid in all of us!

 

Images from Parenting.com

Which one is your favorite??

Love

C + C

 

PIRATES

PIRATES

castle-birthday-cake

CakePlanner_Train_PCakePlanner_diagram_train01_P

CakePlanner_diagram_train02_P

CakePlanner_diagram_lion_p

cakeplanner_rocketship

 

 

Bake with the kids…Strawberry-Shortcake Popsicles!!

26 Feb

Whenever I feel like baking I really enjoy doing it with kids. They make the process so much for fun!!! The key is to find a recipe that is easy AND tastes good. The less mess the better. Here is a recipe I found on Foodnetwork.com that not only had a piece of my heart with Strawberry-Shortcake but is really easy to make and tasty as well!!

Strawberry-Shortcake Pops

Strawberry-Shortcake Pops

Foodnetwork.com

Ingredients
Cooking spray
1 1/2 cups Special K Red Berries cereal
1/2 cup unsweetened shredded coconut
3/4 cup vanilla frozen yogurt, slightly softened
3/4 cup strawberry sorbet, slightly softened
Directions
Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.

Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.

Before serving, snip the paper cup and peel it off.

Photograph by Levi Brown

Notes
For extra crunch, roll the pops in more crushed cereal after you unmold them.

Read more at: http://www.foodnetwork.com/recipes/strawberry-shortcake-parfait-pops-recipe/index.html?oc=linkback

Peanut Butter Whoopie Pies

22 Feb

Well with my sons birthday party coming up on Sunday, I have been trying to find some fun desserts that little kids will love and that will make a minimal mess!! I found myself on Bakerella.com, whom I absolutely adore! And I ran across these little pillows of heaven!! Ashton loves peanut butter and chocolate so these will definately be making an appearance at his party!

Follow the directions and you will end up with these!!

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4785655030_91a0c69d20

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4785655636_e17af95532

Classic Chocolate Whoopie
from Whoopie Pies

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

  • Preheat oven to 375 degrees.
  • Line baking sheets with parchment paper.
  • In a bowl, sift together, flour, cocoa, baking soda, and salt.
  • In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
  • Add egg and vanilla and beat for two more minutes.
  • Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
  • Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
  • Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.

Salty Peanut Butter Filling
from Whoopie Pies

3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt

  • Beat peanut butter and butter on low until creamy using a mixer.
  • Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
  • Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.

Store whoopie pies in an airtight container.

Doodle Cake!

21 Feb

Im not sure about you  but picking a cake for my kids birthdays is always my favorite part of planning. I love picking out the perfect cake! Something fun, something that they get so excited when they see! Well today as I was looking around for cake ideas for my sons birthday party I ran across this Doodle Cake!! I am in love! You literally let them decorate their own cake! Not only is is absolutely adorable but you can take amazing pictures of it and have a little piece of their personality! I can’t wait to try this! Thanks for the amazing idea sweetapolita.com!

doodle-cake-fondant-art

doodle-cake-rainbow-art

Make your favorite cake with buttercream in between layers! Cover in fondant and let your kids use EDIBLE Markers to decorate!!

Paula Deen’s Peanut Butter Cheese Cake Minis!

21 Feb

pa1c11_cheese-cake-minis-01_s4x3_lg-1

OH MY!!! These are just so yummy and pretty easy to make. All the big AND little ones in your life are sure to enjoy!!

Happy Baking

C & C

From: Foodnetwork.com Peanut Butter Cheese Cake

Crust:

1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
12 bite-size peanut butter cups
Filling:

2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs
Directions
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

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