Wednesday, November 27, 2013

Mayflower Cakes

As children, my family spent some time in Massachusetts & we would visit Plymouth, "Plimoth Plantation" & Plymouth Rock... When Thanksgiving comes around, my mind always flashes back to these trips. I cannot wait to take my son! But for now, I made these cute little Mayflower Cakes for his class:

Mayflower Cakes
  • Cake recipe
  • Frosting recipe
  • Lollipop Sticks
  • Paper
The cake mix I used was a gluten free box mix but you can use any recipe. I used my handy-dandy Egg Cakelet pan from Easter! I LOVE re-purposing holiday pieces. But you can also do Mayflower Cupcakes instead! What ever you do, ENJOY...

Be Thankful.
I am.
Thank you all.

<3 Lishie 
Gabriel's Mom

Tuesday, October 8, 2013

Apple Crisp

Hmmm... autumn arrives delivering its gorgeous selections of apples. Once trip to the orchard, so many varieties. My favorite is Honey Crisp. It's the perfect apple for me to cook, bake, munch on...

Here's a simple favorite that's a winner every time...

Apple Crisp
  • 4-5 apples, skinned, cored, sliced
  • 1 lemon
  • dash of nutmeg
  • 2-3 TBSp sugar
  • 1/2 c rolled oats
  • 1/2 c packed, brown sugar
  • 1/4 c ap flour
  • 1/2 tsp cinnamon
  • 1/4 c butter
Preheat oven to 375 degrees F.
Mix the first 4 items together (apples) & pour into a 2qt baking dish; set aside.
For the crisp, using a pastry blender (see picture) or a fork/knife, blend together the 5 crisp ingredients; Sprinkle them over the apple slices in the baking dish. 
Bake for 30-35 minutes. Serve warm or room temperature alone or over vanilla ice cream.


Thursday, October 3, 2013

Kale Chips

Happy National Kale Day!
Here's a quick, & addicting snack plentiful in vitamins & nutrients! 
<3 Lishie

Kale Chips
  • 1 head kale, washed & dried
  • 2 TBSp olive oil
  • Sea salt
Preheat the oven to 275 degrees F.
Remove the ribs from the kale & cut into small pieces. Lay on a baking sheet & toss with the olive oil & salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. 

Thursday, September 19, 2013

Pumpkin Brownies

Fall is in the air, nipping at my tights-less, ankles & pumpkin is everywhere. Well, we have our pumpkin spice coffee in house!!! I’ve been sick so I remembered an easy recipe I had spied somewhere… It called for two ingredients! So I added some spice. And frosting. And more spice on top ;)
It was just what I needed.


Pumpkin Brownies
  • 1 Box Brownie Mix (I used Ghirardelli)
  • 1, 15 oz can Pumpkin
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg
Preheat oven to 350 degrees. Grease an 8”x8”, 9”x9” or 13”x9” pan.
Combine all of the ingredients above. The batter will be thick! Pour into prepped pan. Bake for:

8”x8”: 45-50 minutes
9”x9”: 40-45 minutes
13”x9”: 30-35 minutes

Cream Cheese Frosting
  • 2 c powdered sugar
  • 6 oz cream cheese, room temp
  • ½ stick butter, room temp
Sprinkle a little cinnamon on top of the finished brownies.

The batter will be thick: