Crumbs and Chaos

Apple Cinnamon Hearts

Megan@CrumbsandChaos — Thu, 23 May 2013 12:13:02 +0000

I am always looking for a new way to curb my family’s snack cravings. These days, with two growing boys and a pregnant mama, someone in this house is ALWAYS hungry or constantly eating. Of course, when we go to the store, the snack possibilities are endless. And to be honest, most of them aren’t too good for you. They are full of preservatives and artificial this and artificial that. So when I found this recipe for Cinnamon Apple Sticks, I tried them immediately! They were the first thing I tried out of the Weelicious cookbook and I’ve tried them several times since then. The only problem is that they were gone before I could get a picture! They are a slightly dry snack so they do take a bite to get used to, but they are addicting after that. With real fruit and small amounts of sugar, they make a great snack for the whole family.

The first couple times I made these, I followed the recipe for ingredients and quantity. I also cut them into the stick shape that she suggests. However this time, I changed a few things. First of all I doubled the whole thing because really there just wasn’t enough! I also switched out the vegetable oil for butter, because well I just like butter better. And lastly I decided instead of sticks I would use a small heart cookie cutter. They were cute (and really, who doesn’t like a cute snack!) and the kids thought they were more fun! In the end no matter what the shape we gobble them up and even drizzle some honey on top for an extra special snack (if we aren’t taking them on the go)!

Apple Cinnamon Hearts

Ingredients

2 cups FLOUR
1 teaspoon BAKING POWDER
4 Tablespoons BROWN SUGAR, packed
4 Tablespoons WHEAT GERM
1 1/2 teaspoons CINNAMON
1 cup APPLE, peeled and grated
5 Tablespoons BUTTER, melted

Instructions

Preheat oven to 400 degrees. Place flour, baking powder, brown sugar, wheat germ, and cinnamon in a bowl and stir to combine. Add apple to the flour mixture and, using your hands, toss to coat. Add the butter and continue to work with you hands until dough comes together. This could take a few minutes. Shape dough into a flat rectangle and allow to rest for 1-2 minutes. Then roll the dough out to 1/4-1/2 inch thick. Use a knife to cut into sticks or a small cookie cutter in the shape of your choice. Bake on a cookie sheet lined with parchment paper or Silpat for 15 minutes or until golden. Cool and ENJOY! MAKES APPROX 35 SMALL HEARTS.

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Adapted from Weelicious by Catherine McCord

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Mango Guacamole

Becca@CrumbsandChaos — Mon, 20 May 2013 03:00:17 +0000

Pairing the absolutely perfect avocado with a sweet, juicy mango is where it’s at - Mango Guacamole should be next on your must try list!

I adore guacamole. And my kids are slowly falling in love with it lately…which makes eating at a Mexican restaurant a little easier these days

This is a combo that totally works together. I love the idea of fruit salsas, the spicy and sweet are something different from the norm. The mango adds a gentle sweetness to the buttery avocado along with the cilantro and jalapeno you’ve got a screamin’ good guac. One that you should totally be serving as an appetizer to your guests while you’re standing next to the grill this holiday weekend.

A few more crowd pleasing appetizers

Mango Guacamole

Ingredients

3 AVOCADOS
1 MANGO
1/3 cup CHOPPED FRESH CILANTRO
3 Tablespoons SLICED GREEN ONION
2 Tablespoons CHOPPED JARRED JALAPENOS
1 Tablespoon FRESH LIME JUICE
SALT

Instructions

Peel, pit and dice avocados and mango. Place into a mixing bowl. Add remaining ingredients, except salt, and mash to combine.
Season to taste with salt and serve immediately.

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Recipe Source: Ever so slightly adapted from Absolutely Avocados

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Cherry Lime Donuts

Megan@CrumbsandChaos — Thu, 16 May 2013 14:05:19 +0000

One of my all time favorite drinks, especially in the summer time is, a Cherry Limeade! There’s something about the lime and the fizz and the cherry syrup that so refreshing. Of course Sonic is always a go to for Cherry Limeade, especially during happy hour, or making it at home is really simple too. But finding other ways to get those same flavors is always an interesting challenge. When I saw Cherry Lemonade Donuts on Pinterest, it was a no brainer. And to be honest I didn’t plan on changing anything about them. The cherry and lemonade combo sounded perfect. Then I realized that while I didn’t have any lemons on hand, there were 3 perfect limes staring at me from the fruit bowl. DUH!

And while that sounds like the happy ending, I also discovered a love for something else during this process. Cherry Juice. I had skimmed the recipe and saw that she had used whole cherries, pitted, blended and strained to obtain her cherry juice. I knew that I wouldn’t have the means or time to do that. So I got 100% Cherry Juice at Trader Joe’s. OMG! If you live anywhere near a Trader Joe’s this is a must try! Not only did it make this recipe a ton easier, it is so good to drink. Slightly tart but so tasty. We even added some to a glass of Simply Lemonade for a nod to the original recipe. YUM!

Cherry Lime Donuts

Ingredients

1/2 cup UNSALTED BUTTER, room temperature
1 cup SUGAR
Zest of 2 LIMES
2 EGGS
1/2 cup CHERRY JUICE
1 1/2 cups FLOUR
1 teaspoon BAKING POWDER
1 teaspoon SALT
3 Tablespoons LIME JUICE
3 Tablespoons CHERRY JUICE
2 cups POWDERED SUGAR

Instructions

Preheat the oven to 400 degrees. Lightly grease donut pans and set them aside.
Cream the butter, sugar and lime zest until light and fluffy. Add the eggs and blend until just incorporated. Mix in the 1/2 cup of cherry juice.
In a separate bowl whisk together the flour, baking powder and salt. Combine it well with the cherry mixture until the color is smooth.
Place batter in a large zip top bag and clip corner to pipe batter into donut pans. Bake for 8-10 minutes or until light golden and springs bake when touched. Remove from the oven and allow a few minutes in the pans to cool before transferring to a cooling rack.
In a small bowl whisk together the lime juice, cherry juice and powdered sugar until you get your desired consistency. Dip the top of the donuts in the glaze and place back on the cooling rack to set. (I actually ended up dipping mine twice because at first it was a true glaze that was too thin, then I added more powdered sugar to make it a thicker frosting-like glaze. I liked it double dipped but it wouldn't be as good without the thicker glaze on top). ENJOY!

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Recipe adapted from Hot Polka Dot

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Chicken and Fruit Kabobs with Caramel Mustard Dipping Sauce

Becca@CrumbsandChaos — Tue, 14 May 2013 14:00:13 +0000

“I am a member of the Collective Bias® Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias® and Tyson. #cbias #SocialFabric #SpringtimeNuggets. As always, I’ve told you exactly what I think about them.”

Anyone else so glad it finally feels like spring?! I live near Lake Michigan, so all winter long it’s pretty cloudy. The days that the sun actually comes out feels like a real treat. Now that spring has sprung, it’s so nice to wake up when it’s sunny and enjoy the wonderful warmth of the sun all day long.

Eating the same thing everyday for lunch doesn’t bother my kids, but it gets kind of boring. It’s fun to spice things up a little bit and try new things or switch up the ordinary into some a little bit prettier. Chicken nuggets are a crowd pleaser around these parts and easy to prepare for this time pressed mother of 4.

On a recent trip to Walmart, the kids and I grabbed some Tyson Chicken Nuggets to decorate with a Springtime theme. Spring sunshine was the theme we ended up going with. It turns out I’ll never be one of those moms who can make the food look fun and cool enough to eat at the same time – I mean like wild flowers or animals. My kids love eating things kabob style, so we made our chicken and fruit kabobs into a sunshine with a sweet caramel mustard dipping sauce. The sauce was a fabulous complement to both the Tyson Chicken Nuggets and the fresh fruit.

Making the kabobs was super easy, I halved the cooked nuggets and used toothpicks to skewer a strawberry, nugget half and fresh pineapple chunk. These would be beautiful with any red, orange or yellow fruits. We all (myself included) enjoyed dipping our Springtime Nuggets into the bright sunshine colored dipping sauce.

Sweet Caramel Mustard Dipping Sauce

Ingredients

2 Tablespoons VANILLA YOGURT
1 Tablespoon + 1 Teaspoon CARAMEL SUNDAE SYRUP
1/2 teaspoon YELLOW MUSTARD

Instructions

In a small bowl, combine ingredients. Adjust to taste, if needed. Serve with chicken and fruit.

Notes

Multiply as needed.

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Old Fashioned Vanilla Ice Cream

Becca@CrumbsandChaos — Fri, 10 May 2013 03:45:11 +0000

A family favorite -

this recipe for Old Fashioned Vanilla Ice Cream is a classic and it’s so easy to make!

Today I want to talk about ice cream. Specifically our family’s favorite ice cream. This is the kind of ice cream that your husband can ~~beg~~ ~~for~~ request at 4:15 in the afternoon and be enjoying at 9 pm the same evening. I have been making this for a few years now and it has never been around at the right time to be photographed and shared here on C&C.

The disclaimer here is that it’s made with raw eggs, which has never been a deal breaker for me (cookie dough anyone?). If that really bothers you, try and find pasteurized eggs to use. We love the flavor and consistency of this particular recipe – so creamy and bursting with vanilla flavor. There’s no waiting for the ice cream to chill before it can be churned, you mix it all together and get to churning. And then a few hours later, get to enjoying the best vanilla ice cream you have ever had. Super easy and, just so you know, it makes the best chocolate shake everrrrrr.

Old Fashioned Vanilla Ice Cream

Ingredients

2 EGGS
1 cup + 2 Tablespoons SUGAR
2 cups HEAVY WHIPPING CREAM
2 1/2 cups WHOLE MILK
1 Tablespoon PURE VANILLA EXTRACT
1/4 teaspoon SALT

Instructions

Beat eggs until frothy. Gradually add sugar and beat for 5 minutes.
Add cream, milk, vanilla extract and salt. Mix well.
Churn according to your ice cream maker's instructions. Place in freezer for 3-4 hours to freeze solid before serving.

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Recipe Source: Food.com

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Apricot Gorgonzola Cheese Spread

Becca@CrumbsandChaos — Mon, 06 May 2013 19:17:12 +0000

Need a quick and flavorful appetizer? Look no further than this Apricot Gorgonzola Cheese Spread, perfect for your next get together!

Today I’m taking a survey…

I want to know how many of you find TJ Maxx completely irresistible.

As in, you can’t go in to look for a birthday gift for a friend without picking up something for yourself.

Come on, I know you’re out there.

I just wanted to know I’m not alone.

Week before last, that’s exactly what happened to me. I was picking out a gift and saw the lovely dish that you see in these pictures and could.not.resist. It begged me to take it home. And after doing so, I made an incredibly delicious dip to take to the party because then I felt like my $3.99 purchase was justified.

This dip sounds like a crazy combination, but the sweetness of the preserves and the saltiness of the bacon and gorgonzola is just right. It was a party hit and will definitely keep your guests coming back for more.

Apricot Gorgonzola Cheese Spread

This recipe for an easy appetizer is unique, flavorful and sure to be a party hit!

Ingredients

2 (8 oz.) blocks of CREAM CHEESE
5 oz. CRUMBLED GORGONZOLA CHEESE
3 sliced of BACON, cooked and crumbled (about 3 oz.)
1/4 cup CHOPPED GREEN ONION
6-8 oz. APRICOT PRESERVES (use more to make it as sweet as you like)

Instructions

Combine all ingredients in a mixing bowl.
Transfer to serving dish and refrigerate for at least an hour.
Serve with crackers or sliced baguettes.

Notes

Feel free to use more or less of each ingredient to suit your tastes.

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Recipe Source: Sweet Little Bluebird

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“Hostess Cupcake” Cake Balls

Megan@CrumbsandChaos — Thu, 02 May 2013 12:11:56 +0000

Seriously…. why I have I not made these before???? One of my all time favorite ‘pre-packaged’ baked goods is was a Hostess Cupcake! There is something about the cream in the middle and the squiggly white line on the top that put a smile on my face! Of course the problem now is that I can’t just run to the convenient store and grab them. When I saw this cake ball recipe my jaw dropped! I was so excited! I did have a few trial and error issues but in the end they tasted wonderful and of course, made me smile! These were my first attempt at cake balls of any kind. I will say that these are slightly labor intensive. There are quite a few steps but like I said, they are worth every bite. I will definitely be making these again!

“Hostess Cupcake” Cake Balls

Ingredients

FOR CAKE BALLS:

1 Devil's Food Cake Mix (I used milk chocolate because that's what I had)
1 tub Cream Cheese Frosting

FOR CREAM FILLING:

2 teaspoon VERY HOT WATER, not boiling
1/4 teaspoon SALT
1- 7oz jar MARSHMALLOW CREAM
1/2 cup SHORTENING
1/3 cup POWDERED SUGAR
1/2 teaspoon VANILLA

FOR COATING:

1/2 package CHOCOLATE ALMOND BARK
1 teaspoon SHORTENING
WHITE CHOCOLATE CHIPS

Instructions

Bake cake mix according to package directions. When completely cool, mix with cream cheese frosting, starting with half of the container and adding more if needed. You want it moist enough to stick together nicely, without crumbling.
Using a cookie scoop form the cake balls and hollow out the center with your finger. Keep about the amount of two cake balls of dough aside. Freeze balls for at least 30 minutes.
Meanwhile, make the cream filling. Dissolve salt in very hot water and set aside to cool. Whip marshmallow cream, shortening, powdered sugar and vanilla until fluffy. When cool, add salt water and whip to combine. Place cream in a zip top bag and snip the corner so you can pipe into the hollow balls.
Remove balls from freezer and fill each with cream. Then take some of your leftover dough, that didn't get frozen, and smooth over top to enclose cream completely inside ball. Place back into the freezer from an additional 20 minutes.
When you are ready to dip. Break the almond bark up into chunks and place in a bowl above, not in, boiling water. Add shortening and stir until smooth. If it isn't quite smooth enough add more shortening, a tiny bit at a time. When smooth dip each ball and when completely covered, remove and place on parchment paper.
Next melt a small amount of white chocolate chips. Place melted chips in a zip top bag and snip the corner. Pipe the famous squiggly line on each cake ball. Allow to harden. ENJOY!!!

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Recipe Source: Sugar Derby

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Grilled Angel Food Cake with Key Lime Pudding ‘n Raspberries

Becca@CrumbsandChaos — Wed, 01 May 2013 16:00:40 +0000

A little birthday celebration made special by a simple yet impressive dessert – Grilled Angel Food Cake with Key Lime Pudding n’ Raspberries

Time to celebrate…C&C turns 3 today. I love celebrations that call for dessert, especially incredible desserts like this one. We’ve come a long way since our first post and we’re looking forward to what the next year brings. I wish I could have you all over for dessert, I would totally make this over and over again to thank you for reading (and leaving sweet comments!) on this lil’ blog.

Picture with me now…sweet delicate angel food cake grilled until golden brown – oh yes, I did. And it’s topped with creamy, tangy key lime pudding (that’s right, I may never eat another flavor of pudding again). Raspberries are the perfect partner for this already fantastic combo and the whipped cream is just icing on the cake.

Did I mention how simple this is? If you can use a spoon and butter bread, you’ve got this. If you want to take this to a gathering, make it into a trifle and be prepared to make new friends.

Grilled Angel Food Cake with Key Lime Pudding ‘n Raspberries

Ingredients

1 small pkg. VANILLA INSTANT PUDDING
1/2 cup BOTTLED KEY LIME JUICE
1/2 cup COLD WATER
1 14 oz. can SWEETENED CONDENSED MILK
2 cups HEAVY CREAM (or 4 cups of Cool Whip)
1/3 cup POWDERED SUGAR (if using heavy cream)
Store-bought ANGEL FOOD CAKE, sliced
Room temperature BUTTER
SHREDDED COCONUT, toasted
Fresh RASPBERRIES

Instructions

In a bowl, combine pudding mix, lime juice, water and sweetened condensed milk. Chill while whipping cream.
Whip 1 cup of cream until soft peaks form. Fold this (or 2 cups of Cool Whip) into pudding mixture. Return to fridge while grilling cake.
Preheat a skillet over medium heat, Spread both sides of each piece of cake with butter. Grilled in pan until golden on both sides.
Whip remaining cream with powdered sugar.
Place on cake on plate, sprinkle with toasted coconut, top with pudding mixture, layer on raspberries and whipped cream. Garnish with extra coconut.

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Recipe Source: Pudding recipe from Savoring the Seasons With Our Best Bites

A few of our favorite desserts to celebrate with:

Birthday Cake Oreo Ice Cream | Sweet ‘n Salty Caramel Mousse Cups | Mocha Toffee Trifle

Chocolate Euphoria Cookie Bars | Gooey Chocolate Skillet Cake | Chocolate PB Marshmallow Bars

Peanut Butter Sheet Cake | Chocolate Coconut Bars | Triple Chocolate Scotcheroos

Basic Yellow Cupcakes w/Chocolate Frosting | Homemade Funfetti Cake | Triple Chocolate Brownies

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Grilled Chicken with Strawberries, Feta and Pecans

Becca@CrumbsandChaos — Sun, 28 Apr 2013 22:00:48 +0000

Time to say good-bye to boring ol’ chicken breast and hello to it’s fancy cousin – the Red Rooster. Grilled Chicken with Strawberries, Feta and Pecans is sure to be a hit with your family this spring!

Raise your hand if you couldn’t be more ready for grilling season?

How about strawberry season?

I am completely ready for both. Go ahead and try to stop me from enjoying both…at the same time.

There’s a restaurant near where we live that has an entree on the menu called Red Rooster – strawberry glazed chicken with feta and walnuts. It’s pretty much the classic Strawberry Salad turned main dish. It is an excellent way to dress up an ordinary grilled chicken breast and it couldn’t be more simple!

I really like to bulk grill a bunch of marinated chicken breast and use it in different meals throughout the week or bag it up in 2 cup portions to freeze for an easy addition to meals like Balsamic Chicken Noodle Bowl, Chicken Salad Sliders, Bruschetta Chicken Pasta or Quinoa Chicken Fried Rice. I usually grab a bottle of Italian or balsamic dressing (or make my own) and let the chicken marinate for a couple of hours before I throw it on the grill – it’s so easy and keeps the meat tender and amazing.

To make the Red Rooster, you will simply top grilled chicken with strawberry all-fruit spread or jam, sprinkle with crumbled feta cheese and chopped pecans and add sliced strawberries. It’s a terrific combination, one that your family is sure to love. We enjoyed it with baked potatoes and roasted broccoli - deeeelicious!

Strawberry Glazed Grilled Chicken with Feta & Pecans

Ingredients

GRILLED CHICKEN BREAST
2-3 teaspoons of STRAWBERRY ALL-FRUIT SPREAD or JAM
CRUMBLED FETA
CHOPPED PECANS (or your favorite nut)
SLICED STRAWBERRIES

Instructions

Top each piece of grilled chicken with 2 or 3 teaspoons of strawberry fruit spread.
Sprinkle on feta and pecans.
Top with sliced strawberries and serve.

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Seasonal Inspiration: 04-27-13

Crumbs and Chaos — Fri, 26 Apr 2013 23:30:59 +0000

Fabulous inspiration from last week:

Basil Cream and Fresh Strawberry Tart from Pint Sized Baker

Strawberries and Cream Crunch Parfaits from Steak n Potatoes Kinda Gurl

Strawberries & Cream Bars from Mandy’s Recipe Box

Sweet Strawberry Cobbler from Semi Homemade Mom

Now it’s your turn…share your Seasonal Inspiration with us!

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