Felt Eggs With Little Pockets

Today I made some felt eggs with little pockets. The pockets can hold candy or gift cards. And if your family member or friend has a short name it can be sewn onto the egg.

Supply List:

egg cookie cutter or template

white felt

embroidery thread

needle 

scissors

small beads

bits of lace and rick-rack

small buttons

glue gun

glue sticks

Directions:

Cut eggs out of white felt. Cut one egg in half with a zig-zag pattern.

Decorate the bottom zig=zag piece with lace, rick-rack, beads and buttons.

Sew the zig-zag piece onto the front of the egg.

Sew the name of the recipient on the top of the egg.

The back of the egg is a little messy. 

So hot glue another felt egg onto the back of the egg. This covers up the messy stitches.

Now the candy can be added.

Since I gave up sweets for Lent - I had to decline the free sample. Bummer, I know.

I taped the See's egg to the back of the felt egg. And added the lollipop and See's small chocolate eggs inside the little pocket. Gift cards can also be added to the pocket.

Happy Easter to You!

Hot Cross Buns

Today I made Hot Cross Buns! I have always wanted to make Hot Cross Buns and I must say they turned out awesome and were surprising easy to make. I read so many Hot Cross Bun recipes online and finally settled on the recipe fromwww.jocooks.com and her recipe was easy to follow and I had every ingredient already in my cupboard and refrigerator. Add if I can make homemade Hot Cross Buns - so can you!

Ingredients for Buns:

1 1/2 cups milk, lukewarm

1 tablespoon active dry yeast

1/2 cup sugar

4 cups of flour

1/2 teaspoon salt

1/2 teaspoon nutmeg

2 eggs

4 tablespoons butter (1/2 stick) softened

1 cup raisins

Syrup Glaze:

1/4 cup water

1/4 cup sugar

Cream Cheese Icing:

1/2 cup confectioners sugar

2 tablespoons cream cheese, softened

1 tablespoon butter, softened

1 teaspoon vanilla extract

1/2 tablespoon water

Directions:

In a small bowl combine the lukewarm milk, sugar and yeast. Stir and let it rest for 10 minutes. Once the bubbles start forming you will know that the yeast is activating.

In the bowl of your stand mixer fitted with the dough hook add the 4 cups of flour, salt and nutmeg.

Add the eggs and butter to the activated yeast mixture and stir until combined.

Add the yeast mixture to the flour and mix on medium-low for 5 minutes. Add the raisins and continue to mix for another minute.

The dough should be elastic and not stuck to the side of the bowl.

In a large bowl add a tablespoon of canola oil and use a paper towel to spread the oil all around the bowl.

Add the dough to the bowl rolling the dough around so that it is completely covered with oil.

Cover the bowl with plastic wrap and put it in a warm place in your kitchen and let rise for 2 hours until the dough is almost doubled in size.

Get out a large casserole type pan - I used a 13" x 9" glass pan. Lightly spray the bottom of the pan with a non-stick baking spray.

Divide the dough into 15 equal balls. Roll the balls until they are smooth.

Cover the buns with a clean damp cloth and place in a warm place in your kitchen for 1/2 hour until they are doubled in size.

Preheat the oven to 375 degrees. Once the buns have doubled in size they will be ready for the oven,

Bake the buns in the 375 degree oven for 20 - 25 minutes until they are a light golden brown.

 While the buns are baking the syrup and icing can be prepared.

To make the syrup bring the water and sugar to a boil on low heat. Let the mixture boil for a minute or two until the mixture thickens. Remove from heat and set aside.

To make the icing whisk all of the ingredients together and put the mixture into a zipper topped bag and put it in the refrigerator until it is ready to use.

When the buns come out of the oven brush them with the sugar syrup.

The sugar syrup gives the buns a beautiful shine.  Let the buns cool for 10 minutes.

Remove the icing from refrigerator. Push the icing down to one corner and twist. Snipe off a small piece and start piping the crosses.

A perfect snack with a cup of tea. Easter is one of my favorite holidays and I hope that  everyone has a blessed Easter with family and friends.

Homemade Carrot Cake

I found this recipe on http://www.momontimeout.com/2012/08/to-die-for-carrot-cake-recipe/ and it was a super easy recipe. I had everything I needed for this recipe in my fridge and cupboard except the can of crushed pineapple.

So yesterday I ran into the store to grab a can of crushed pineapple! And came home to bake an awesome carrot cake!

Cake Ingredients:

First Bowl:

1 1/4 cup unsweetened applesauce

2 cups sugar

3 eggs

Second Bowl:

2 cups flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

Third Bowl:

2 cups grated carrots

1 cup coconut

1 cup chopped walnuts

1 teaspoon vanilla

1 cup crushed pineapple in juice


Directions:

Preheat oven to 350 degrees. Lightly coat two 8-inch pans with baking spray.

Combine the first bowl ingredients. Add the second bowl to the first bowl. Stir until all of the ingredients are combined. Add the third bowl and stir until the ingredients of all three bowls are combined.

Pour the batter into the prepared cake pans.

 Bake at 350 degrees for 35 to 40 minutes until a toothpick comes out clean.

Let the cakes cool completely before turning them out to frost.

Frosting:

2 sticks of butter, (softened)

16 ounces of cream cheese (softened)

2 teaspoons of vanilla 

8 cups of powdered sugar

Directions:

Beat the butter and cream cheese in your stand mixer until they are light and fluffy. Add vanilla and continue mixing.

Add the powdered sugar two cups at a time - continue mixing until the sugar is combined.

Place the first cake on a cake plate and spread a generous amount of icing on top and put the second cake on top.

Start icing the top and sides.

I usually sprinkle the tops of my carrot cakes with chopped nuts or toasted coconut - but I happen to have these icing carrots left over from Easter. So I used the icing carrots to decorate the cake.

This cake was so fantastic!

My husband loved it! He said it tasted like a Polly's pie. Note: I have never been to a Polly's Pie! I don't think he has either. And it was a cake - not a pie! He was doing his best to be complimentary.

Substitute Teaching 1st Grade Religion Class This Week

This week the class is learning about St. Patrick, Holy week and Easter. Here are some fun things that I made the class this week!

I made these little St. Patrick's day cookies for the class out of Milanos!

I used Mint Milano's. 

Using some white chocolate tinted green dip the top third of the cookie into the green chocolate. I use gel food coloring - it gives a deeper color.

Dip the bottom half of the cookie into some melted white chocolate. Put the rest of the melted chcolate into a zipper top bag and snip off a very small corner and use it to make the white cross on the green hat and add a small drop to adhere mini chocolate chips for the eyes and nose.  Let the cookies completely dry before stacking them.

I also thought it might be fun to add coconut to the white beard. Sadly I was out of coconut.

I made these little Easter treats for the kids to take home. The bracelet is from Hobby Lobby.

I simply added the bracelet and a little Rice Crispy treat into a little bag and tied them with a ribbon.

The kids loved the little take home treat. We did lots of crafts, coloring, reading and activities! I come home so tired! First graders have a lot of energy.

I started preparing for the class - with a bag of Andes Candy, bag of shamrock pipe cleaner pins, tuperware with St. Patrick cookies, coloring sheets, cups for milk and Irish napkins. I set everything up on the dining room table (we usually eat in the kitchen). #prepared

Key Lime Pie

Nothing screams Springtime like a homemade Key Lime Pie. I make Key Lime Pie all the time because it is one of my husband's favorite desserts.

This year I made a Key Lime Pie for dessert on Easter Sunday. Then I made another pie again tonight.

I found this awesome recipe on home based mom. I knew I had to try it because she added sour cream and I have never made a Key Lime Pie with sour cream!

Ingredients:

1 1/4 cup graham cracker crumbs

1/4 cup sugar

5 tablespoons of butter, melted

2-14 ounce cans of sweetened condensed milk

1/2 cup sour cream

3/4 cup freshly squeezed lime juice

lime slices, lime zest and whipped cream for garnish

Directions:

In a pie plate combine the graham cracker crumbs, sugar and melted butter. Gently stir together until combined and press the crumbs down.

Preheat oven to 350 degrees. Combine the condensed milk, lime juice and sour cream in a medium sized bowl. Throw in a few tablespoons of lime zest!

Pour the lime juice mixture into the prepared crust. Bake at 350 degrees for 10 minutes. Turn off  the oven and let the pie sit in the oven for 30 minutes. Chill for 3 or 4 hours.

After the pie has chilled it can be decorated with lime slices. And whipped cream.

This pie would be perfect to serve at your next dinner party or to bring to a BBQ. 

Getting Ready for Easter

I started getting ready for Easter by decorating the dinning room table.

I always like to put carrots with stems into vases every Easter.

I put each white plate on a straw charger and toped it with an green egg plate. The napkin ring is burlap bunny ears.

I also have some bunny salad plates that i will probably use on Easter Sunday. Hopefully I will remember to take a picture!

Quiche For Brunch, Lunch or Dinner

I make these Quiche into a perfect meal size. They can be re-heated in the microwave and make a perfect meal with a green salad. I often make them when we host a brunch. They would be perfect to serve on Easter Sunday.

Ingredients:

1 box (14 ounce) refrigerated pie crusts, at room temperature

4 eggs

3/4 cup heavy whipping cream

3/4 cup milk

salt and pepper to taste

1/2 cup grated parmesan cheese

1 tablespoon fresh thyme (chopped)

1 tablespoon fresh oregano (chopped)

2 tablespoons fresh chives (chopped0

8 strips of bacon, cooked and crumbled

15-20 grapes tomatoes, chopped

Directions:

Preheat oven to 350 degrees.  Gently roll our each pie crust onto a lightly floured surface. Cut six 5-inch circles and press them into a mini pie pan.

 Divide the bacon and tomatoes equally among the six pie crusts.

In a large bowl whisk the eggs,  heavy whipping cream, milk, salt, pepper, parmesan cheese and fresh herbs.

 Pour the egg mixture evenly over the tomato and bacon. Filling each pie crust to almost the very top.

Bake for 22 - 25 minutes until the eggs are completely set.

Let the quiche cool in the pan for at least 5 minutes. The carefully remove each quiche to a serving platter. Serve warm with a green salad.

The leftovers can be warmed up in the microwave for a minute or two.