I am so proud of my guy!
He was recently offered a job with a private EMT company after about 2 years of hard work in school! Though he’s got more training ahead of him before he can start the job for real, I decided to throw him a little celebration at a local bar to let him know how proud we all are of him.
In preparation, I decided to make some sugar cookies. I had found multiple cute designs online for EMTs and nurses and wanted to make them. Of course, we all know that my art skills are lacking so, they din’t come out as well as the pictures but I was still happy with them!
I used mostly circular cookie cutters (how cute are the ones above?!) and cut some hearts out as well.
Once cooled, I frosted the circular cookies with a white base coat and the hearts with a red base coat.
After the first layer of frosting had dried, I got to decorating the details. I was most proud of the heart cookies that I decorated with a heart rhythm.
The other designs were definitely more sloppy and required more artistic ability than I had but I still thought they were fun and they were definitely yummy!
Ohhhh my gosh, y’all.
I have been locked out of my website…. once again! Obviously, I am not a tech master but things keep going haywire without me lifting a finger. Anyway, I finally got it fixed and I am back! I’m going to keep it simple tonight with these Banana Crumb Muffins but there are a lot more goodies to come!
They were made exactly as regular banana muffins would be except for the crumble and glaze/sauce.
I poured the batter into a greased muffin tin and made the crumble by combining flour, brown sugar and peanut butter.
Once combined, I sprinkled the batter in the tins with it and then placed the muffins in the oven.
While the muffins baked, I made the glaze which consisted of melted white chocolate and milk – easy!
The muffins came out golden brown and smelling of banana and peanut butter.
I let them cool for as long as I could and then drizzled the white chocolate glaze on top.
Since I am not the biggest fan of bananas, I thought that the crumble and glaze added a nice distraction, if you will, from the banana flavors. I would definitely make these again!
I think we all know that I loooove 3 ingredient recipes.
So, I was super happy to come across this one that only included Rice Krispies cereal, melted chocolate and flakey salt.
All I had to do was melt the chocolate (1 1/2 bags of chocolate chips) and mix in the Rice Krispies (2 1/2 cups).
I poured the mixture into a baking pan lined with parchment paper.
I placed the baking dish into the fridge for about an hour until the mixture hardened and set. Once it was ready, I sprinkled some of them with flaky salt (although I didn’t sprinkle them all because I didn’t think it would need that flavor).
The consistency was just like a Nestle Crunch Bar and was perfectly sweet. The ones that did have salt on them were good but I didn’t think it was a needed ingredient.
Will definitely make these again!
Happy Cinco de Mayo!
I have two disclaimers about this post:
- The actual cookies here are not made from scratch.
- Cinco de Mayo is one of my least favorite holidays because people use it as an excuse to get drunk without actually knowing what they’re celebrating which is not, by the way, Mexico’s independence. It celebrates Mexico’s victory over France during the Franco-Mexican War.
Anyway, I am half Mexican and so to honor that heritage and Mexico’s culture, I decided to make sombrero cookies.
I baked the cookies as directed on the package – about 12 minutes at 350 F. When they came out, I let them cool for about one minute and then pressed into them with a shot glass to form the rim of the sombrero. I lost a few cookies in this process because the middle became too thin and tore the cookie apart. I got the hang of it finally and prepped for decorations.
I started decorations by putting dollops of white frosting in the center of each “hat” and topping it with a gum drop. I sprinkled nonpareils sprinkles on the frosting that was sticking out from under the gum drops and shook off the excess.
To finish the sombreros, I frosted the borders with different patterns and voila!
How great are these?!
Have a safe, happy, and educated Cinco de Mayo!
Today is Jade’s 4th birthday so, a doggie birthday cake was in order!
I started by combining the egg, peanut butter, vanilla and honey in a bowl.
To the liquid mixture, I added the shredded carrots then folded in the whole wheat flour.
I poured the cake batter into the greased pan and let it bake for about 30 minutes. While the cake baked, I made the frosting because no cake is complete without frosting, even doggie cake.
The frosting was a simple mixture of plain greek yogurt and honey.
When the cake came out, it was smelling good! Jade thought so too 🙂
Once the cake had cooled completely, I frosted it and of course, added a little topping for our special birthday girl!
I did try a piece of this cake, and for what it was, it was good! The frosting definitely added a nice touch. I’d say that Jade was a big fan too, judging from the speed at which she licked off the frosting and chowed down!
Happy Birthday baby girl!