Baked Parmesan Yellow Squash Rounds

Baked Parmesan Yellow Squash Rounds

Baked Parmesan Yellow Squash Rounds

Do you have too much yellow squash from your garden and just don’t know what to do with it?  We took care of our neighbors chickens and garden and their yellow squash plant was going nuts so I took some home and looked for a good recipe and here it is.  They are surprisingly delicious!  Even the little boys that were over for dinner loved them.  Give it a try, thank me later!

yellow summer squash, as many as you like

garlic salt

pepper

shredded Parmesan cheese

1  Preheat oven to 425.  Line a baking sheet with foil and mist with olive oil cooking spray or brush with olive oil.

2  Cut squash into 1/4″ thick slices and place on prepared sheet, closely together.  Sprinkle with garlic salt and pepper and then spread with a thin layer of Parmesan.

3  Bake for 15 – 20 minutes or until Parmesan melts and turns a golden brown.

recipe from Five Heart Home

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Chocolate Corgi Birthday Cake

Chocolate Corgi Birthday Cake

Chocolate Corgi Birthday Cake

It’s the hub’s birthday today so I decided to make him a chocolate corgi birthday cake to celebrate then I covered it in chocolate ganache.

Chocolate Corgi Birthday Cake

Chocolate Corgi Birthday Cake

It was delicious!  And adorable!

I found the corgi cake pan on Amazon, link here. 

I used this recipe here for the cake which filled up the corgi pan just perfectly.

For the ganache, I took 3/4 cup heavy whipping cream and 1 1/2 cups semisweet chocolate chips and heated them in the microwave for 1 minute and stirred then did 30 second intervals in the microwave until it was all melted and smooth.  I let it cool just slightly and then dripped it down the sides of the cake and spread it all over the top.

Happy Birthday Bob, I love you more than chocolate!

Ice Cream Cone Drip Birthday Cake

Ice Cream Cone Drip Birthday Cake

Ice Cream Cone Drip Birthday Cake

I have to admit that I’m pretty proud of this cake.  I’ve been trying to experiment with the drip effect and haven’t quite managed it before this cake.  Now I just need some more opportunities to practice so if you live near me and need a drip cake, just let me know!  I made this one for my neighbor Eleanor’s birthday.

Step 1 – Bake two layers of cake from this recipe here.

Step 2 – Frost cake with this buttercream frosting.

Step 3 – Place cake in refrigerator for 30 minutes

Step 4 – Make your drip from 1 (12 oz) bag of Wilton Candy Melts and around 4 oz of heavy whipping cream, the ratio for white chocolate drip is 3 to 1 meaning 3 parts chocolate and 1 part cream however I used a little less than 1 whole part cream so start with a bit less.  Melt the candy melts and cream for 1 minute in the microwave and stir then repeat at 30 second intervals until melted and smooth.  Let cool, you can’t drip hot drip over a cold cake.

Step 5 – Remove cake from fridge.  You can apply the drip with a spoon or a squeeze bottle, I used a spoon.  Practice with one drip to see if the cake is cold enough and also if the drip is cool enough.  If not, put cake back in fridge and let drip cool more. If it’s good then just keep going all around the cake. This is where a turntable comes in very handy.  Continue dripping all around the cake then, working from outside in, fill in the top of the cake with the drip.  Work carefully around the edges so you don’t ruin your drips.

Step 6 – When top of cake is covered in drip, take an ice cream cone and put a scoop of frosting on top of it, doesn’t have to be perfect because the it’s supposed to look melted, then stick on top of cake.  Cover it with the drip and then top everything with sprinkles.  The drip will set quickly so you need to go as fast as you can without making mistakes.

Drip tips found on Blueprint here.

The Best Caprese Pasta Salad

The Best Caprese Pasta Salad

The Best Caprese Pasta Salad

The highest praise I can give a recipe is that I will make it again.  This one will be made over and over and over again!

salad

16 ounces pasta

8 – 16 oz mozzarella pearls

1 1/2 – 3 cups halved grape tomatoes

1/4 – 1/2 cup thinly sliced basil

dressing

1 cup olive oil

2/3 cup balsamic vinegar

1 tablespoon minced garlic

2 teaspoons oregano

2 teaspoons salt

1/2 teaspoon pepper

(Basically I doubled everything in this recipe except the pasta)

1  For the salad, boil pasta according to package instructions.  Drain and allow to cool a bit.

2  Combine pasta, mozzarella, tomatoes and basil in a large serving bowl.

3  For the dressing, whisk together all ingredients.  Pour half of the dressing over the pasta and stir to combine.  Put in fridge until ready to serve.  Right before serving, pour the second half of the dressing over the salad and stir to combine.

recipe adapted from Like Mother Like Daughter

Double Chocolate Yogurt Muffins

Double Chocolate Yogurt Muffins

Double Chocolate Yogurt Muffins

Sometimes I like to play around with recipes and find ways to make them a little more healthy and contain a little less calories.  These had a great taste but a weird texture so I need to do a little  more experimenting.  I think it might have been the almond flour but I’m not positive.

1 cup flour, I tried almond flour

2 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 cup low fat yogurt

1/2 cup unsweetened applesauce

1/2 cup egg whites

1 teaspoon vanilla

1/4 cup pure maple syrup

2 tablespoons mini chocolate chips

1  Preheat oven to 375.  Line muffin pan with paper liners.

2  Whisk together flour, cocoa, and baking powder in a large bowl.

3  In another bowl, whisk together yogurt, applesauce, egg whites, vanilla, and maple syrup.

4  Stir wet ingredients into the dry just until combined then fold in chocolate chips.

5  Bake for 15 – 20 minutes.

Adapted from Fit and Frugal Mommy

 

20 Minute Summer Squash and Corn Fiesta

20 Minute Summer Squash and Corn Fiesta

20 Minute Summer Squash and Corn Fiesta

Our neighbors are out of town so we are taking care of their chickens and their fish and their garden.  They are way more on the ball and got their garden in early and so we are reaping the benefits in zucchini and yellow squash so this was on the menu last night.  I’ve also been enjoying the fresh eggs and have made German Pancakes and Blue Ribbon Zucchini Bread.  Thanks Tami and Micah!

2 1/2 tablespoons olive oil, divided

2 medium zucchinis, halved lengthwise and cut into slices

2 medium yellow squash, halved lengthwise and cut into slices

1/2 teaspoon salt, divided

2 1/2 cups frozen fire roasted corn, thawed (I had corn on the cob leftover from dinner the other night so used that)

1 teaspoon lime zest plus 2 tablespoons lime juice

1 teaspoon minced garlic

1/2 teaspoon chili powder

3 tablespoons fresh Cotija cheese or queso fresco, crumbled (I used Feta)

1/2 cup halved grape tomatoes

1  Heat 1 tablespoon olive oil in large skillet over medium high heat.  Add zucchini and yellow squash and season with 1/4 teaspoon salt.  Cook 5 – 6 minutes, stirring occasionally, until golden brown and tender.  Stir in corn and cook 1 – 2 minutes until heated through.  Transfer to serving bowl.

2  Combine remaining 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, lime zest and juice, garlic, and chili powder and whisk until combined.  Pour dressing over veggies and toss gently to combine.  Sprinkle with cheese and chopped tomatoes.

recipe from Dishing Out Health

Sprinkle Groom’s Cake

Sprinkle Groom's Cake

Sprinkle Groom’s Cake

Second cake for Kenzie and Dane’s wedding.  I think it is so adorable!  Here’s a look at the top because it too is so adorable.

Sprinkle Groom's Cake

Sprinkle Groom’s Cake

Here’s the story behind this cake, Kenzie came over before her wedding and we planned her cake.  It was to be a three layer chocolate cake with buttercream stripes.  I got a text from her a week or two later saying that Dane had been making jokes about having a sprinkle cake as their wedding cake so she wanted to surprise him with a sprinkle cake that they could cut at their reception so could we make the actual wedding cake the two bottom layers and the sprinkle one the top layer and keep it a secret from Dane.  I thought it was a fun idea and was happy to do it!

The cake is a chocolate cake from this recipe here.

The frosting is buttercream from this recipe here.

The sprinkles are Sweet Tooth Fairy Sprinkles which I found at Joanne’s.

This is a really easy cake to make, once you’ve baked and iced a cake just start gently pressing handfuls of the sprinkles into the frosting all over the whole cake.  It’s messy, sprinkles were going everywhere which made the dog happy, so I set it inside a 9 x 13″ pan to catch some which helped a bit.  Once the cake was covered, I went back over and filled in any empty spots piece by piece.

Congratulations again to Kenzie and Dane!