It is a birthday week around here!  My husband and oldest son share a birthday [yes, the exact same day!], so we spread the celebrations out.  Big W request a simply yellow cake with vanilla frosting for his party with his friends.  I vowed, after making a chocolate cake from scratch, never to do it again!  Why go through all that trouble when there is a perfectly good mix in a box? Instead, I would spend extra time on homemade frosting and the decorating.

I realized quickly into the decorating process that replicating this cake was going to be harder than I thought.  A LOT, harder in fact!  Knowing that nine and ten year old boys weren’t even going to notice a perfectly designed cake, I made a quick adjustment and just frosted it simply.

While it wasn’t the most beautiful creation, the frosting itself was divine!  I kid you not!  If you are making a cake or cupcakes in the near future, you must give it a try.  This recipe from Magnolia Bakery is worth the splurge in calories.  It is easy to make with four simple ingredients.  It will not disappoint!

Vanilla Buttercream Frosting

Back yard fire pits and campfires call out for roasted marshmallows and s’mores.  The one thing I have never liked about the classic s’more [graham cracker, Hershey bar square, and marshmallow] is that the chocolate doesn’t melt fully and it makes it difficult to eat.  This weekend we tried out a new spin on the s’more.  Instead of the traditional graham cracker, we used Keebler’s Fudge Stripe Cookies.  There is already a layer of chocolate, so all you need is the roasted marshmallow.  The chocolate layer melts quickly, which makes it extra gooey.  To say they were a huge hit would be an understatement.  They were devoured by kids and adults alike.  So, it got me thinking.  Any cookie with a layer of chocolate would make a delicious alternative s’more.

[keebler’s fudge stripe cookie s’more]

[milano slices sweet toffee cookie s’more]

Pancake muffins are all the rage on Pinterest.  I decided to give them a try.  To say they were a huge hit in my house would be an understatement. Big W couldn’t stop raving about them…or eating them.  You could make these tomorrow morning if you have pancake mix and syrup.

Simply mix any pancake mix per usual.  Add 1/4 cup maple syrup.  [I didn’t have “real” maple syrup, so I used Golden Griddle.]  Add toppings if you choose.  I added chocolate chips, but bananas or blueberries would be delicious too.  Bake at 350 degrees for 10-12 minutes. 

And there you have it.  Pancakes for a family on the run.  [Or for boys that don’t get out of bed on time and have to eat in the car on the way to school.  Just saying.]

We totally splurged on Easter dessert.  I guess we felt like we hadn’t got our quota of chocolate eggs, so we had chocolate fondue after dinner.  Using this recipe, the chocolate was ready in a matter of minutes.  We kept it warm in a circa 1970 fondue pot [complete with Sterno cooking fuel] that my mother-in-law brought over. 

Long forks in hand…..we dove in!   Our dipping choices were pound cake, bananas, marshmallows, mini Reese’s peanut butter cups, and strawberries. 

There were even a few left over chocolate chip cookies that found their way into the chocolate.

Our family brainstormed a few ideas for next time:

• pineapple
• mini snickers
• rice crispy treats
• grapes
• pretzel sticks
• cookie dough balls[made without eggs]

While fondue is not a dessert you do would do every day, for special occasions it doesn’t get much better. 

 This fondue pot is so retro fabulous!  I absolutely love it.  Guess what?  [Lucky, lucky me.  I got to keep it.] 

Candied pecans are by far my most favorite holiday treat to make and eat all year long.  My sister-in-law shared this recipe with me years ago.  [And I mean years ago. Back when you had to print the recipe instead of “pinning” it.]  I whipped up a batch on Sunday to add to a cheese plate.  It took me about 15 minutes.

These pecans are extremely versatile.  Use them to top a salad, give them as a hostess gift, or simply have them on hand to snack on.  I am telling you-they are irresistible!

Candied Pecans

• 1 pound chopped pecans [Find them in the baking aisle.  It’s the cheapest way to buy pecans.]
• 1 cup white sugar 
• 2 teaspoons ground cinnamon  
• 1/4 teaspoon salt 
• 6 tablespoons milk
• 1 teaspoon vanilla extract 

Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 4-5 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.

Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). [You will need an inexpensive candy thermometer.] Remove from heat, and stir in vanilla immediately.

Add pecans to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.  Mason jars work great! 

[Adapted from this recipe.]

If you are trying to make every calorie count, but need a little sweet in your life…I have just the muffin for you!  Wholesome goodness and easy to make.

I present an alternative afternoon snack or brunch idea.  Grilled peanut butter and banana sandwich.

You have the ingredients on hand.  They are all staples.

I started with this recipe, but made a few changes to my sandwich [I added butter and cinnamon sugar].

1. Spread peanut butter on one slice of bread and place sliced pieces of banana on top. [I cut the banana in 1/2 and sliced it the long way.]
2. Place other slice of bread on top.  Butter top of piece of bread and sprinkle with cinnamon sugar.  
3. Heat skillet over med. high heat and place buttered side down.  Butter other side of sandwich and sprinkle on more of that cinnamon goodness!  Grill until golden brown.

 
It far surpassed my expectations.  The addition of butter and cinnamon sugar created a crispy, sweet outer shell on the bread.  The insides were warm and gooey.  It is certainly more sweet than savory.  Kids of all ages will devour it!  And the variations are endless. 

I am always on the look out for quick and simple desserts.  Recipes that are semi-homemade, like these pumpkin cake cookies, are my absolute favorite.   I have linked the recipe, but you don’t really need it.  It is 3 simple ingredients.  Dump, mix, and bake! 

Ingredients:
1 box yellow cake mix
12 oz  Libby’s 100% Pure Pumpkin [ a little less than one can]
1 Tbs. of All spice or Pumpkin Pie spice

Dump cake mix into bowl, mix in pumpkin and spice, drop spoonfuls of mixture onto baking sheet and bake @ 350 degrees for 10 minutes [or until toothpick comes out clean]. 

PS.  When I made these, I doubted the recipe and thought I must be missing a step or key ingredient.  Trust the simplicity.  That is what makes it perfect.