Truffula Tree Push Pop Cakes...

 

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Are you celebrating National Read Across America Day on March 2nd... or otherwise known as Dr. Seuss's Birthday?

If you are... I have some fun treats for you!

I know that everyone and their mother is making these Truffula Trees for the upcoming Lorax Movie, but I really wanted to make a Lorax themed treat, so I couldn't pass up making these whimsical trees!

I have to say... it's the first time I've made Push Pop Cakes, and while cute, they were a nightmare......

...... at first.

I made sure to puncture styrofoam with the push pop sticks before hand so I could place them right side up after assembling. Okay... easy.

Next, I decided I would push the base up, place a mini-cupcake on, then pipe the frosting, pull the base down a bit, then repeat the process, and pull the base all the way down. Oh man... this was the worst... my push pop stick would come out and the frosting would smear inside the push pop. Let's just say I had a few choice words for these annoying push pop dispensers!

Anyway, I finely came to the conclusion that I better leave the base all the way down, place a cupcake on the base, frost, then repeat.

EUREKA!!!

Why didn't I do this to begin with!?!

I found the Push Pop dispensers at my local craft store, but you can order them at online shops such as Shop Sweet Lulu.

I also used two different kinds of cotton candy... Fluffy Stuff and Tear Jerkers. I just pulled the different colors apart. The Fluffy Stuff was blue, pink, and yellow... while the Tear Jerkers was purple and green.

Anyway, they turned out cute, so I hope I didn't scare you away from trying them. You can also try making the Dr. Seuss Cupcake Toppers I posted about last year.


Truffula Tree Push Pop Cakes


For the Push Pop Cakes:

• Mini Cupcakes
• Colored Frosting (I Used Orange) 
• Push Pop Dispensers

For the Truffula Trees:

• Various Colors Of Cotton Candy
• Pepperidge Farm Pirouette Rolled Wafers French Vanilla
  

Cut the Pirouette Wafers in half with a paring knife and set aside.

Making sure the base of the push pop dispenser is all the way down, place a mini cupcake on it, then pipe frosting from a piping bag onto the top of the mini cupcake. Repeat this process one more time. Place on a styrofoam board that has been pre-poked with holes from the Push Pop dispenser stick. 

Take a previously cut Pirouette Wafer and attach a pouf of cotton candy onto the top with a small amount of frosting. Gently stick the finished tree into the center of the mini cupcake that is at the top of the Push Pop. Serve immediately, as the cotton candy becomes dry and powdery if it sits too long. 

Enjoy!

"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not."
~ Dr. Seuss, The Lorax

I'm linking this post up to I'm Lovin' It and Kitchen Fun and Crafty Friday.

Creamy White Bean Soup...

It's been, what we consider, "chilly" here on island the past few weeks... so needless to say, we've been feeling like we are catching a little cold.

Really... it's still in the 70's and we seem to get sick.

I have absolutely no idea what we are going do do when we move to a new duty station. Anywhere we go we are going to have a major climate shock!

We will literally be bundled up when it hits below 80 degrees... I kid you not.

So, soup was gladly welcomed for dinner.

I have never pureed a soup before... honestly, I was a little scared to blend hot liquids and I haven't wanted to take that extra step and dirty another appliance that would need washing.

Wow... I sound like a scaredy cat and a lazy bum...

Anyway, it was totally worth it. Just be careful when blending hot liquids. You don't want the blender lid on tight. Leave it oh so very slightly ajar.... and pulse quickly, so the liquid doesn't rise and erupt out of the blender. I am totally NOT up for cleaning up soup all over my kitchen counters and cabinets... and I'm willing to guess you are with me on this one!

Head on over to Tidy Mom where I am linking this comforting soup up for SoupaPalooza, which starts tomorrow!

“Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”


Creamy White Bean Soup

• 2 Tablespoons Olive Oil
• 1 Small Yellow Onion, Diced
• 2 Stalks Celery, Diced
• 2-3 Cloves Garlic, Minced
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Black Pepper
• 1/4 Teaspoon Dried Thyme
• 3 Cans (15.8 OZ) Great Northern Beans, Rinsed
• 1 Carton (32 OZ) Low Sodium Chicken Broth
• 1 Cup Half & Half

In a large Dutch oven, heat the olive oil on medium heat. Once heated, saute the onion, celery, and garlic until softened. Do not brown. Add the seasonings, then gently stir in the beans. Pour in the chicken stalk and bring to a simmer. 

In a blender, add the soup and carefully puree, in batches. Make sure to fill the blender no more than half way and hold the lid slightly ajar, so the heat releases. Pulse the soup on low until it is smooth. Pour the batches into a large bowl, then back into the Dutch oven. Add the half & half, adjust the seasonings, and heat through on low.  Makes 6-8 servings. Serve with a loaf of french bread and/or salad.

Enjoy!

Roasted Gemstone Potatoes...

Potatoes have to be one of my favorite side dishes. Especially roasted potatoes. Once I saw these beauties in the produce section, I just had to grab them. They were in a bag labeled Gemstone Potatoes.

Brilliant! They definitely looked like little gemstones.

I usually only buy white, Yukon Gold, red, or russet potatoes.

I have never tried purple potatoes... mostly because I've never really seen them in my grocery store.

Look how purty they are...

Am I right?......

....... of course I am.

Definitely purty.... but of course, I think all food looks fabulous.

Purple potatoes are in fact wonderful. They have a starchy, robust flavor. My husband likens them to almost a pumpernickel taste. I think your just going to have to roast them to find out. So, if you see them in the grocery store.... don't shy away, now. I mean it.


Roasted Gemstone Potatoes

• 1.5 Pounds Gemstone Potatoes (Variety Of Small Red, Purple And White Potatoes)
• 2 Tablespoons Olive Oil
• 1/2 Teaspoon Sea Salt, Or To Taste
• 1/2 Teaspoon Course Ground Black Pepper, Or To Taste
• 1 Tablespoon Fresh Rosemary, Roughly Chopped

Preheat the oven to 375 degrees (F).

Spray a 13 x 9 dish with non-stick spray. Halve or chop the potatoes in thirds so they are roughly the same size and place in the baking dish. Drizzle with olive oil and season with the salt, pepper, and rosemary. Toss to coat. Bake for an hour or until slightly crispy, yet tender. Leave in a little longer if you like your potatoes very crispy. Makes 6-8 servings. 

Enjoy! 

Now go roast some purty potatoes!

Monkey Bread Muffins with Cinnamon Cream Cheese Frosting...

You best kick off Fat Tuesday with these muffins, people! I'm completely and totally serious. I really am.

It's all about indulging before the Lenten Season begins on Ash Wednesday.

Yes, I'm telling you to throw all caution to the wind, eat, and be merry...... pretty please.

I guess it's okay if you don't want to go that far... but promise me you will indulge at least a little bit.

Now who doesn't love some buttery, cream cheesy, cinnamony goodness!?!

No one, that's who.

You can also try the King Cake I made last Mardi Gras. It's not a traditional King Cake, but it tastes pretty darn good, so I think you'll like it.

Now... go have some fun this Fat Tuesday......

...... and by fun, I mean eat some yummy goodies! Don't worry about those calories, just do some double time at the gym Wednesday morning. There... problem solved!


Monkey Bread Muffins

• 3 (16.3 OZ) Tubes Pillsbury Grands 8 Piece Flakey Layers Biscuits
• 2 Sticks Butter
• 1-1/2 Cups Cinnamon Sugar*

Cinnamon Cream Cheese Frosting

• 1 Cup Salted Butter (2 Sticks), Softened
• 1 Block (8 OZ) Cream Cheese, Softened
• 3 Tablespoons Whole Milk
• 1 Teaspoon Pure Vanilla Extract
• 1 Teaspoon Ground Cinnamon
• 1 Pound Powdered Sugar, Siffted

For the Monkey Bread Muffins:

Preheat the oven to 350 degrees (F).

Line two muffin pans with cupcake liners and set a side. Quarter each biscuit and place them in a bowl. Melt the butter in a small heat proof bowl or measuring cup in the microwave, about 45 seconds. Place the cinnamon sugar in a small bowl. 

To begin, roll a biscuit piece into a ball, drench it in the melted butter, then dredge it in the cinnamon sugar to cover completely. Place it into a lined muffin mold. For each lined mold, place four of these completed biscuit pieces. Continue with this process until all the lined muffin molds have four completed biscuit pieces.

Bake in the oven for 15-18 minutes or until the muffins have puffed up and are done. You can test them with a tooth pick to make sure they are no longer gooey. Allow the muffins to cool a few minutes before removing to cooling wracks. Makes 24 muffins.

Cool slightly before dolloping the Cinnamon Cream Cheese Frosting on top or dollop the frosting on right out of the oven. However you'd like.

* Cinnamon Sugar: For every 1/2 cup of granulated sugar, add 1 tablespoon of ground cinnamon. Stir to combine and store in an airtight container in the pantry. 

For the Cinnamon Cream Cheese Frosting:

Cream the butter, cheese, milk, and vanilla for a couple of minutes, until fluffy. Add the cinnamon and incorporate. Next, add the sifted powdered sugar and combine well, scrapping down the sides as you go. Dollop over the warm Monkey Bread Muffins or frost completely cooled cupcakes. Frosts 24 muffins or cupcakes. 

Enjoy!   

Mini Popcorn Balls...

 

I always seem to be extremely busy during the Spring months of the year... maybe even more so than the holiday months.

Our PTA Board usually does a fundraiser in March as well as other events the last part of the school year, I've got two birthday parties to plan for in May and June, and to top it off my youngest is making her First Communion in May, so we are busy with that.

Busy, busy, busy.

I know that my girls birthdays aren't for a few more months, but I like to plan in advance. I'm a planner. I'm a list maker. I like to have almost everything done early.

I'm the weirdo who asks her kids what theme party they want as soon as Christmas is over and we're celebrating the New Year.

I gotta order decorations and plan a menu, okay... geesh... don't judge!

Anyway, I love finding easy party treats that take no time to prepare. I've been making these popcorn balls for quite a while now and they are always a big hit. I usually make regular sized ones, but thought it would be fun to change it up a bit and make them mini sized.

I love mixing sprinkles in, but you could totally mix in small candies or nuts. How fun would that be!?!

Want a simple and fun treat for your kiddos next party? Sure you do......


Mini Popcorn Balls
Slightly Adapted from White Chocolate Popcorn Balls by Gale Gand

• 1 Bag (3.3 OZ) Microwaveable Popcorn
• 1 Bag (12 OZ) White Chocolate Morsels
• 1/3 Cup Sprinkles

Using two generous pieces of cling wrap per pan, loosely line mini muffin pans. This will help the popcorn balls from sticking to the pans. Microwave the popcorn according to the directions, usually 2 minutes for a 3.3 ounce bag. Carefully pour the popped popcorn into a large bowl, making sure to discard any kernels that may not have popped. 

Next, melt the white chocolate morsels over a double boiler or in the microwave (in a few 30 second intervals)  and stir until smooth. Pour over the popcorn and coat well. Add the sprinkles and stir to incorporate them into the popcorn mixture. Spoon the popcorn mixture into each mini muffin mold until you've formed a small ball. Once you are done, transfer the pans to the refrigerator to set, about an hour or so. Serve in mini cupcake liners or clear favor bags tied with a decorative ribbon. Makes 42 mini popcorn balls.

Enjoy!

I'm linking this post up to I'm Lovin' It.