Pumpkin Bread

The kids all started school this week and I wanted to make some bread to pack in their lunches.


Two of three loaves of pumpkin bread.

These are just out of the oven yesterday morning…


The first of three loaves of pumpkin bread.

This was part of breakfast and I packed some in each lunch bag.  After school they came home and devoured the rest.  I guess I need to make some more today!

Protein Rich Corn Bread

We have three chickens and I am always looking for different things to feed them for their health.  Sometimes I make a mash with oatmeal, cranberries, dried worms and garlic powder which they love.  Recently I saw a corn bread recipe on a blog (I should have written the address down!) for chickens and decided to try it out.


Protein Rich Corn Bread

I used the recipe on the bag of corn meal, but substituted plain yogurt for the milk and added 1/4C of flaxseed, 1/4C crushed cashews and 1/2C of dried blueberries.  This bread is very dense and was intended for my chickens.  I made it two nights ago and left it on the counter to cool.  Well…before I could give it to the chickens, three of my kids cut pieces and declared it delicious!  I did give one little piece to the chickens and they like it as well.  HAhaha!!  My oldest daughter wants me to make more because she likes it as a snack at work.  Haha again!

Dinner Last Night

Dinner last night pleased everyone!!  It is not very often that I hit a home run like that with seven people to feed.


Vegetable Medley-Chicken Hand Pies

These are a really good, quick meal.  I used left over chicken from dinner the previous night, frozen vegetables from the freezer, and buttermilk biscuits.  All you do is cut the biscuits in half through the middle so you have two rounds, lightly roll them out and place the chicken and veges in the center of the bottom one.  Place the top round over and seal.  Then bake.  Easy Peasy and apparently a win.


Caramel-Stuffed Monkey Bread

These were incredibly delicious.  This picture was taken before they were drizzled with both fudge and caramel ice cream topping.  They have little Rolo candies inside of them are are cooked in the slow-cooker.  The recipe is from the Better Homes and Gardens Special Interest Publications Slow Cooker Spring Fresh magazine that I picked up at Costco.  I am a huge sucker for cooking and baking magazines!

A New Baking Pan

I was at Michael’s Arts and Crafts store the other day and saw this pan…

I love any kind of bundt pan and have several in the regular size.  This pan reminded me of a bundt pan, but mini sized – I just had to have it!!  Last night I made these cute little chocolate cakes…

I was going to give them a dusting of powdered sugar, but the family dug into them right away.  You can’t tell by the picture, but these little cakes are just slightly bigger than a brownie.  The kids devoured them in no time flat!

Cupcake Decorating Class

DD#3 loves to bake and recently she has wanted to learn how to decorate.  I signed us up for a class at Michael’s so we could learn together.

There was another family of 5 there to take the class.  Well…the teacher never showed up!  Did we let this dampen our enthusiasm??  NO!

We just jumped right in.  The other family had bought a beginner book on decorating cakes so we started working through that.

Some done.  

We had brought homemade cupcakes to decorate and I think we did a fabulous job.  Especially since we didn’t have an instructor.

In the end, we really had a great time.  I’m glad we stayed (the whole group of us stayed) and played.  We even got all our money refunded.  A special day out with one of the kids and it turned out to be free!

Let Them Eat Cake!

My daughter’s Freshman season of volleyball came to a close on Monday and she asked me to bake her favorite cake for a celebratory snack after their last game.

She asked for a chocolate cake with raspberries.

This cake is two layers and I tried to do a little shell around the bottom and the top of the cake for added interest and festivity.

My daughter also asked for a raspberry filling.  So I happily provided that!!  I built up a “wall” of frosting around the top edge of the bottom layer, frosted the top of the bottom layer so the jam wouldn’t make the cake soggy and poured jam onto the cake to the level of the frosting border.  Then added the second layer and finished frosting and decorating the cake.

This is the cake before the addition of the raspberries.  I waited to add them because they can sometimes “weep” and add unwanted moisture.

The side view of this cake.  I just now noticed that you can see a bit of cake through the frosting.  No worries!!  The girls did not notice and this cake was devoured in less than 10 minutes flat!


My daughter and her team loved the look and taste of this cake!  It was the perfect end of season snack!