I separated the batter into 6 bowls of decreasing amounts.  The largest bowl was dyed red using gel food colouring, the next orange, and so on.  Because of the cocoa powder in the recipe the colours are more muted than if the batter was a stark white.Now comes the hard part – getting it into the bundt pan!

After a good butter and flouring, I put a layer of red batter, about halfway up the pan.   This makes for a smaller cake than I’d usually make in this pan but I was afraid if I overfilled it the rainbow wouldn’t work.  Then I put the other colours into separate plastic bags and snipped a corner off.  I ‘piped’ the orange in next, leaving a rim of red around each side.  Then I ‘piped’ the yellow in the centre of the orange, then the green, blue and purple.  As you can see, keeping a steady hand was much harder than I anticipated!

I had lots of batter left over, so we made cupcakes; they have all of the colours in them but we just sort of blobbed them in instead of attempting the piping..  Once the cake was baked and cooled, Ashlyn helped me make the cream cheese icing and added the sprinkles.  Yes, we inadvertently made a Homer Simpson donut cake.

And when we cut the cake – success!  A very pretty, and very tasty, Easter cake.

I’m thinking of doing a variation of this for Ashlyn’s birthday in a few weeks, it was definitely worth the effort.

Carrot Cake

Ingredients

•  4 eggs
• 2 cups sugar
• 1 ^1/4 cups oil
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 3 cups peeled and grated carrots (about 6 average-sized carrots)
• 1 medium can crushed pineapple (I think it’s about 20 oz), well drained
• 1 tsp vanilla

Directions

1.  Beat eggs, add oil and sugar and mix well.
2. In another large bowl, mix all dry ingredients.  Add the egg mixture, carrots, pineapple and vanilla and mix well.
3. Bake at 350° for 40-50 minutes, until toothpick comes out clean.  Let cool completely before frosting.

Cream Cheese Icing

Ingredients

• 8 oz cream cheese
• 1/2 cup butter, room temperature
• 2 cups icing sugar
• 2 tsp vanilla

Directions

1. Cream together butter and cream cheese until very smooth.
2. Add vanilla  and icing sugar and mix well.

This icing takes colour very well and can be made the day before you want to ice your cake and kept in the fridge.  Bring to room temperature before you start icing!

Easy Slow Cooker Beef Dip

Ingredients

• 4 lbs rump roast
• 1 can beef broth
• 1 can condensed onion soup
• 1 can/bottle beer
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
• salt and pepper
• French rolls and butter
• Sliced provolone

 Directions

1. In the slow cooker, combine beef broth, onion soup, beer, Worcestershire and garlic powder.  Add the beef and season with salt and pepper to taste.
2. Cook on low for about 7 hours.
3. Take beef out of slow cooker and shred.  Reserve the liquid from the slow cooker for dipping – skim off any fat and ladle into small bowls.
4. To assemble: Slice French rolls and butter both cut sides.  Top with provolone (we put it on both sides) and broil until the cheese is melted.  Top with shredded beef.

The leftovers are amazing for lunch or dinner the next day!

Once I realized that I had invited a total of SIX 2-2.5 year olds, plus their five siblings ranging from newborn to 11 months old (and mommies, of course!), I thought it was the craziest idea I’d ever had but despite the general chaos it was so much fun!

I used a gingerbread recipe that I found on a forum I frequent, and I used the confectioners icing recipe  from Joy of Baking. They were fun to make, fun to decorate, and we’re having fun eating them now!

Gingerbread Men

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg yolk
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ginger
• 1/2 teaspoon ground nutmeg

Directions

1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk.
2. In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; then blend into the molasses mixture until smooth.
3. Cover, and chill for at least one hour.
4. Preheat the oven to 350 degrees F (175 degrees C).
5. I found that my dough was crumbly, so I needed to knead it for a couple of minutes.  On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
6. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

Confectioners Frosting

Ingredients

• 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
• 1/2 cup (113 grams) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 tablespoons milk

Directions

1. In an electric mixer (or with a hand mixer), beat the butter until smooth and well blended. Add the vanilla extract.
2. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater.
3. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if needed.
4. Tint frosting with food color, if desired. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.

As a bonus, they freeze and mail very well!

MOLASSES COOKIES

Ingredients

• 1 cup butter
• 2/3 cup brown sugar
• 2 eggs
• 1 cup molasses
• 1/2 cup milk with 1 tsp white vinegar in it to sour it (I think you could just use buttermilk but I haven’t tried it myself)
• 2 tsp baking soda (add this to the milk)
• 4 cups flour, plus more for rolling the dough out
• 1 tsp salt
• 1 tsp ginger
• 1 tsp cinnamon
• jelly for the centres of the cookies (I used strawberry)

Directions

1.  Mix together all of the ingredients and chill for a minimum of 1 hour or overnight.  I usually make the dough at night and actually start baking the following afternoon or evening.

2.  Heavily flour your rolling surface and rolling pin.  Roll out the dough to about 1/4 inch thick – I do it in batches to make it easier.  When the dough starts to stick, add more flour.

3.  Cut dough into circles.  I used a 2 inch cutter but you can also use a juice glass.

4.  Use your thumb to make a slight indent in the top of the cookie and add about 1/8 tsp of jelly.  Place the cookies about 2 inches apart of your cookie sheet because they will spread!

5.  Bake at 350 °F for 13 minutes.

This is what they look like when they’re done; you can see how much they’ve puffed up and spread out.

This makes about 2 dozen cookies, depending on how thick you roll the dough and how big your cookie cutter is.  Let them cool and enjoy!

BUTTER TARTS

Ingredients

• 3 eggs
• 2 cups sugar
• 3/4 cup butter, melted
• 1 cup corn syrup
• 1 tsp vanilla
• 1 cup chopped pecans
• 1 cup coconut
• 1 cup raisins
• tart shells (I got 50 tarts out of one batch of filling)

Directions

1. Mix together all of the ingredients.
2. Fill tart shells 3/4 full.
3. Bake at 400°F for 8 minutes, then decrease oven heat to 325°F and bake for an additional 10-15 minutes.  Tarts are done when they are nice and brown on top.

TUNA NOODLE CASSEROLE

Ingredients

• 1 can cream of mushroom soup
• 3/4 can milk
• 1 can tuna, drained and flaked
• 1 stalk celery, chopped
• 1 small onion, diced
• chow mein noodles (the kind that are meant to be eaten as is, not the kind meant to be soaked)
• grated cheese

Directions

1. In a casserole dish, mix the soup, milk, tuna, celery and onion.
2. Add about a cup of chow mein noodles to the dish and stir so they are covered.  You may want to add more noodles if the casserole still looks runny (there should be some liquid left but lots of noodles in there).
3. Add more chow mein noodles to the top and cover with grated cheese (the cheese can be omitted but we love cheese so we use a lot).
4. Bake at 350F for approx 30 minutes. Let sit for about 5 minutes then serve.

Rowan has started solids now and she enjoys food far more than her sister did at this age so I’m doing my best to come up with healthy and tasty recipes for her in the hopes that she will be a less picky eater.  I’m at our local Loblaws at least once a week as it is, so I was very interested to learn that there are *free*

Between October 18^th and November 2^nd, each event will highlight a dish for Mom (Quinoa Pancakes ) and a dish for the babies (Sweet and White Potato Mash; see the end of the post for this recipe – I think both of my girls will love it). 

Moms are encouraged to bring their babies to the events and will leave not only with 2 great new recipes, but  also HUGGIES^® coupons and  a pair of adorable tiger ears, just in time for Halloween.  I’m guessing that some of the coupons will be for HUGGIES® Slip Ons, their new diaper that you can just pull on your squirmy, on-the-move baby.  I haven’t tried them myself but since there is a class at my Loblaws this Saturday I may pick up a package and give them a whirl.

To find an in-store event near you, check out the Baby and You Facebook page (click on the PC Cooking Class link on the left).

Sweet and White Potato Mash

Ingredients

1 White potato, peeled and diced

1 sweet potato, peeled and diced

1 clove of garlic, minced

1oz unsalted butter or olive oil

¼ cup milk – use breast milk or formula

2 oz grated mild Cheddar cheese

Method

1. Pre-heat your oven to 350° F.

2. Put the white and sheet potatoes into a saucepan and cover with water.

3. Bring to a boil then cook for around 20 minutes, uncovered, until tender.

4. Drain the potatoes, and then place them in a bowl and mash with garlic, butter and milk.

5. Place in a baking dish and top with the cheese

6. Bake for around 30 minutes, until nice and brown.

Disclosure – I am participating in the HUGGIES^® Baby and You program by Mom Central Canada on behalf of Kimberly- Clark Canada. I received compensation as a thank you for my participation. The opinions on this blog are my own.

One lucky reader will win a $50 Loblaws gift card!

To enter, leave me comment with your favourite recipe for Mom and/or baby (required).

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GINGERBREAD PANCAKES

Ingredients

• 3 eggs
• 1/2 cup milk
• 1 tbsp molasses
• 1 cup flour
• 2tsp baking powder
• 1/2 tsp each of ground ginger, cinnamon and cloves
• 1/4 tsp salt

Directions

1. Whisk eggs and milk together (I did this in a liquid measuring cup).
2. In a separate bowl, whisk together dry ingredients.
3. Add wet to dry, mixing until smooth. If its too thick add water.
4. Cook on a griddle or in a frying pan.  Makes approx 8 pancakes.