Category: Recipe

Buttercream Frosting

Having a good buttercream frosting recipe in your arsenal is a necessity!  Frosting makes your cake shine!  And a good frosting that can be used to frost and decorate is a bonus!  This buttercream frosting tastes delicious and it crusts well so you can use to to both frost and decorate. 

Buttercream frosting for icing and decorating #baking #cake #buttercream #frostingWhen I was pregnant with Cupcake I took the Wilton cake decorating class at my local Hobby Lobby.  We did not use the frosting recipe included in the class materials. The instructor gave us this recipe instead.  And I have used it ever since!  Like here, here, and here.

The recipe makes about 3 cups of frosting, which is enough to frost a cake, but if you want to decorate, too, you’ll need to make a double batch.  That will leave you with enough, even if you take a few test tastes.

Buttercream Frosting
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  1. 1 cup shortening
  2. 1 tsp almond extract
  3. 2 tbsp water
  4. 1 lb pure cane confectioner's sugar (powdered sugar)
  5. 1 tbsp Meringue powder
  1. Cream shortening, extract and water.
  2. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed, scraping sides and bottom of the bowl as needed.
  3. Blend an additional minute or so, until creamy.
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This will give you a stiff frosting. To take it to medium frosting you’ll need to add 1 teaspoon of water per cup of icing. To go from medium to thin add another teaspoon of water per cup of icing.

Cheese Ravioli with Butternut Squash and Thyme

It’s time to get cooking!  After hubby being gone for 11 days for work I’m back in the kitchen.  You see, I don’t really cook while he’s gone because he’s usually the only one who eats my food.  Not because it’s not good, but because I have two picky little eaters in my house.  Yesterday I went to the grocery store, prepped fruits and veggies for the week, roasted a whole chicken in the Crock Pot, put together a meal to dump in the Crock Pot later in the week and put the chicken bones back into the Crock Pot to make broth overnight. 

But this Ravioli with Butternut Squash and Thyme recipe doesn’t require a lot of prep work!  It comes together really fast and easy!  And it’s delicious! 

Ravioli with Butternut Squash and Thyme #recipe #dinner #pasta #meatless #meatlessmondayI love butternut squash and it makes a great substitute for tomato sauce tossed with cheese ravioli.  And fresh thyme adds some extra pizzazz! 

Ravioli with Butternut Squash and Thyme #recipe #dinner #pasta #meatless #meatlessmondayThis is a great meal to make tonight for meatless Monday!  I actually made this while hubby was out of the country.  And then I ate all the leftovers myself.  Even the leftovers are delicious!

Cheese Ravioli with Butternut Squash and Thyme


  • 2 tbsp. olive oil
  • ½ medium butternut squash, peeled and cut into ½" cubes (about 1 lb)
  • Kosher salt and pepper
  • 2 clove garlic
  • 1 tbsp. small fresh thyme sprigs
  • 1 package cheese ravioli
  • ¼ c. grated Parmesan


  1. Cook the ravioli according to package directions.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the squash, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 8 minutes.
  3. Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more.
  4. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.

Ravioli with Butternut Squash and Thyme #recipe #dinner #pasta #meatless #meatlessmonday

Peanut Butter Marshmallow Cookie Pizza

I don’t make dessert all that often, though I love to bake.  I mostly try to reserve baking for special events.  We definitely don’t have dessert after dinner every night in this house.  Weeks might go by without having dessert.  But when we have company I like to have dessert.  And we had company!  So we made dessert. A peanut butter marshmallow cookie pizza!  And it was good.

Kid in the Kitchen: Peanut Butter Marshmallow Cookie Pizza #dessert #recipe #bakingHave you ever heard of a HOOT OWL?  I first heard of a HOOT OWL when Cupcake was a baby.  It’s when moms and kids get together because their Husband is Out Of Town Or Working Late.  I have hosted a HOOT OWL as well as attended a few.  Most of the time it’s held at someone’s house, but occasionally we’ll meet up at a restaurant.  Typically Chick-fil-A.  Because the kids actually eat their food at Chick-fil-A and they have that awesome indoor play area! 

Anywho, I invited my gal, Lindsay over for dinner for a HOOT OWL as both of our hubby’s were out of town for work.  I have two girls. She has two girls. I like to run. She likes to run. I like to eat dinner. She likes to eat dinner.  🙂  We had a great time catching up and the girls had a great time playing.  A night in with friends was much needed by both of us!  And then we had dessert.

The girls got hands on in the kitchen making the Peanut Butter Marshmallow Cookie Pizza.  It’s been interesting having two kitchen helpers.  They did a great job of making the pizza, taking turns adding ingredients.

Kid in the Kitchen: Peanut Butter Marshmallow Cookie Pizza #dessert #recipe #bakingThough Cupcake is in charge of the mixer.  Pumpkin doesn’t seem to mind.  Their favorite part of this recipe, though, was pressing the dough into the pizza pan!

Kid in the Kitchen: Peanut Butter Marshmallow Cookie Pizza #dessert #recipe #bakingI might have had to smooth out their handy work…………..  They also really enjoyed putting all the toppings on the pizza once the cookie had been cooked.  And they were great about being careful with the hot stone.  I might have also had to smooth out their handy work there, too.  All the peanuts were in a mound in the middle!Kid in the Kitchen: Peanut Butter Marshmallow Cookie Pizza #dessert #recipe #bakingThis is a great baking project for kids.  It’s very hands on with lots of steps they can help with.  After dinner we finally got to dive into the pizza and it was a hit.  Everyone, moms and kids, gave it a thumbs up.  And the moms might have had seconds. 

Peanut Butter Marshmallow Cookie Pizza
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  1. Shortening for greasing pizza pan
  2. 1 1/4 cups flour
  3. 3/4 tsp baking soda
  4. 1/2 tsp baking powder
  5. pinch of salt
  6. 1/2 cup unsalted butter, softened
  7. 1/2 cup creamy peanut butter
  8. 1/2 cup granulated sugar
  9. 1/2 cup dark brown sugar
  10. 1 large egg
  11. flour for shaping dough
  12. 1/2 cup lightly salted peanuts
  13. 1 cup miniature marshmallows
  14. 1 1/2 cups milk chocolate chips
  1. Preheat oven to 375 degrees F. Grease the pizza pan with shortening.
  2. In a medium bowl combine the flour, baking soda, baking powder and salt. Stir to combine. Set aside.
  3. In the bowl of an electric mixer combine the butter, peanut butter, sugars and egg. Beat on medium speed until the mixture is smooth and creamy.
  4. With the mixer speed on low, slowly add the flour mixture and beat just until blended.
  5. Put the dough in the center of the pizza pan and with flour dusted hands spread the dough out evenly in the pan.
  6. Bake in the preheated oven for 8 to 10 minutes, until cookie is just beginning to brown.
  7. Transfer to a cooling rack. Sprinkle the peanuts evening over the cookie. Sprinkle the marshmallows, then the chocolate chips over the cookie.
  8. Return the cookie pizza to the oven for 4 to 6 minutes until the marshmallows are puffy and lightly browned.
  9. Remove the pizza pan from the oven and allow to cool on a wire rack until chocolate is firm (about 3 hours).
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Chocolate Chip Cookie Bars

There are a few classic recipes you should have in your arsenal and I think Chocolate Chip Cookie Bars are one of them.  And I thought everyone had a Chocolate Chip Cookie Bars recipe until I was asked for mine.  Twice.  I knew this recipe had to be shared.  Chocolate Chip Cookie Bars #recipe #dessertI’m all for traditional chocolate chip cookies, but sometimes I want something just a little different.  I don’t want to seem so boring.  And sometimes going from round cookies to square cookies is just enough to be exciting!  And well, when you make cookies in bar form they tend to be a little thicker.  And chewier.  And seem chocolateyier.  And they make you make up new words like chocolateyier. 

I shared these with a room full of moms yesterday and they were a hit!  And then I shared the leftovers with a few guys and the loved them, too.  And then I brought the rest home and hubby had to have a few with a big glass of milk.  Who can resist? 

Chocolate Chip Cookie Bars #recipe #dessert

So, if you need to bring a dessert and you don’t want to be boring with round cookies you should definitely try these out!  Bonus!  You probably have all the ingredients already in your pantry!  And if you’re keeping track, yes, I’ve shared a bar cookie recipe before, but that one calls for an ingredient you may not have on hand.

Chocolate Chip Cookie Bars
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  1. 3/4 cup granulated sugar
  2. 3/4 cup packed brown sugar
  3. 1 cup butter
  4. 1 tsp vanilla
  5. 1 large egg
  6. 2 1/4 cups flour
  7. 1 tsp baking soda
  8. 1/2 tsp salt
  9. 12 oz (2 cups) chocolate chips
  1. Preheat oven to 375 degrees.
  2. In the bowl of your mixer combine sugars, butter, vanilla egg on medium speed. Stir in flour, baking soda and salt. (dough will be stiff).
  3. Stir in chocolate chips.
  4. Press the dough in an ungreased rectangular pan (13" x 9" x 2").
  5. Bake 15 minutes until golden brown.
  6. Cool in the pan on a wire rack.
  7. When cool cut into small squares. (makes about 30 bars)
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Ham and Cheese Quiche

Every week I make a menu and a grocery list.  I like to be prepared.  I write the menu on the chalkboard wall so I can remember what I’m making.  But sometimes you go to the grocery store and before you can even write the menu on the board you drop a carton of eggs and some of the eggs crack.  Then you decide you aren’t going to waste those eggs, which were supposed to be your breakfast for the week, so you have to veer from the path and make something else, like a ham and cheese quiche.  Luckily I had some leftover ham and cheese in the fridge!

Ham and cheese quiche #recipeLuckily I had everything else I needed and just enough time to get it done.  And it turned out really good!  I changed things up a bit and tried Havarti cheese in the quiche instead of your standard Swiss and it was so good!

I’m not a pro at making pretty pie crust, but I think this one turned out pretty good!  At least it’s my best to date.  Not that I’m making pie crusts on the regular or anything……

Do you want to know the best thing about making a quiche for dinner?  Having leftover quiche for breakfast the next morning!  I used those cracked eggs for breakfast after all!

Ham and cheese quiche #recipeSo when you go to make this quiche let me give you a little tip. Put the pie dish on a baking sheet.  That way if some of the egg spills over you don’t have a big mess to clean in your oven. 

Ham and Cheese Quiche
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For the crust
  1. 1 cup unbleached flour
  2. 1/2 teaspoon salt
  3. 1/3 cup plus 1 tablespoon shortening
  4. 2 to 3 teaspoons cold water
For the quiche
  1. 4 large eggs
  2. 2 cups whole milk
  3. 1 cup diced ham
  4. 4 oz Havarti cheese
  5. 1/3 cup diced onion
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon pepper
For the crust
  1. Mix flour and salt in a medium bowl. Cut in the shortening until the crumbles are about the size of peas. Add water 1 tablespoon at a time mixing until all flour is moistened.
  2. Gather pastry into a ball and shape into a flattened round. Wrap in plastic wrap and refrigerate for 30 minutes.
  3. Roll onto a lightly floured surface into a circle 2 inches larger than the pie plate. Transfer to the pie plate and and press against the bottom and side of the pie plate being careful not to stretch the pastry.
For the quiche
  1. Heat oven to 425.
  2. Beat eggs slightly in a large bowl. Whisk in milk, salt and pepper. Fold in ham, cheese and onion. Pour into pastry lined pie pan.
  3. Bake for 15 minutes.
  4. Reduce oven temperature to 300. Bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting and serving.
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