Family Bites

An Easter Celebration for the Kids

Our Easter weekend plans are starting to come together nicely, and tomorrow I'll be sharing the simplest Spring brunch for this month's Gatherings post should you still be wondering what to serve to your family on Sunday morning.

First, though, I want to bring your attention to this month's edition of Party Savvy on the SavvyMom website. I put together this simple Easter celebration for the kids, and I'm thrilled with how it turned out. Nothing on the menu is complicated, and if you're setting up a kids' table at your holiday dinner, you just might want to steal this easy-peasy interwoven streamer tablecloth that will make the kids feel as though they are sitting inside their very own Easter basket. 

And how about this vegetable carrot...that's made from carrots! With chocolate eggs and marshmallow chicks popping up all weekend long, it might be nice to serve something just a little more healthy, but certainly no less fun. 

Head on over to the SavvyMom website for all the recipes and party details. 

Dark Chocolate Peanut Butter Cups

I got a little crazy the other night and decided to make homemade Easter candy for the boys this year. Part of it is to distract myself from the fact that they no longer believe in the Easter bunny - which forces me to accept that they are really and truly growing up - but also, how cool is it to receive a basket of handmade Easter chocolate? 

My plan is to make homemade peanut butter cups, Cadbury cream eggs and cookies. The latter is a little unconventional I suppose, but the top drawer of the antique hutch in my dining room is still filled with Christmas chocolates, so I'm pretty sure we don't need any more foil-wrapped candies this year. 

What I like best about these little bonbons is that they're healthy. For real. Just please don't tell the kids. This morning I attempted to make carrot cake pancakes for breakfast - they were good – but Jackson could not get past the fact that I was putting "dinner vegetables in his breakfast." If he knew that these five-ingredient bonbons were wholesome and good for him, he’d probably never forgive me.

Dark Chocolate and Peanut Butter Cups

Adapted from Sprouted Kitchen and The Homemade Pantry

Makes 12 mini candy cups

• 16 oz. dark chocolate 
• 1/2 cup chilled natural crunchy peanut butter (see note below)
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Sea salt flakes, for topping

1. Break up the chocolate and melt it in a bowl sitting over a pot of simmering water. Stir to make sure it is perfectly smooth.

2. Spoon a teaspoon or so of the chocolate into the bottom of each liner and tilt and twist it around so the chocolate coats the bottom and side of the liner. Place the liners in a mini muffin tin to help them hold shape. 

3. Repeat with remaining liners and allow the chocolate to harden completely, about 25-40 minutes (you can speed up the process by putting them in the fridge). You will have leftover chocolate. Just leave it in the bowl and melt it again when you need it. 

4. Meanwhile, mix the crunchy peanut butter, powdered sugar, and vanilla together until smooth to make the filling. Scoop out a teaspoon or two of the peanut butter filling and gently roll it into a ball between your palms. Give it a press down and center it on top of the hardened chocolate. Repeat with the remaining filling.

5. Re-melt the remaining chocolate using the same method as above and add another teaspoon or two on top of each peanut butter ball to cover completely. You may need to add a little extra to get the chocolate to level above the bump of the filling.

6. Sprinkle a tiny pinch of flaked sea salt on each one and chill in the fridge to set. Store in an airtight container in the fridge or at room temperature.

A note about the peanut butter:

I like to use natural peanut butter that's been in the fridge, as it's a little firmer than a new package that's at room temperature. 

Sweet Heart Pavlovas

Around our house, Valentine's Day is usually a family affair in lieu of a couple one. The day often begins with new books for the boys and a not-too-decadent chocolatey breakfast, and ends with something sweet to share over tales of classroom card exchanges and pre-teen dances. This year, there's also a secret plan in place to send anonymous candygrams to the female teachers from their male co-workers, a prime example of the fifth grade sense of humour hard at work. 

I’m also making a plan to woo everyone to the table Thursday night with these pretty pink Pavlovas. I don’t think anything says, "I love you" quite like a crisp and chewy meringue base topped with billowy whipped cream and fresh tart berries. Well, some things do…like new cookbooks, and fancy tea kettles, and a few bottles of Cupcake, but on the homemade front, this sweet treat is about as good as it gets. 

Do not be deterred by their seemingly precious appearance. If you can whip egg whites and sugar, and work a piping bag or plastic Ziploc, you can manage Pavlova. The work in getting them just right takes place in a low-temperature oven, leaving your hands free for other things. And because they’re easily made in advance I declare them practically perfect for busy weeknights, or when you’re expecting a house full of guests, and need something simple and impressive to serve.  

Sweet Heart Pavlovas

Makes 6 - 3" hearts

For the Pavlova:

• 4 large egg whites, room temperature
• Pinch of salt
• 1 cup granulated sugar
• 2 teaspoons cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon pure vanilla extract
• Pink gel-paste food colouring (optional)

For the whipped cream:

• 1 cup cold whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon pure vanilla extract

To assemble: 

• Fresh raspberries
• Powdered sugar 

1. Preheat the oven to 200 degrees F. Trace six 3-inch hearts on a sheet of parchment paper. Flip the paper over so the hearts are on the reverse side (so the pencil markings don't end up on the Pavlova) and place it on a large baking sheet. Set aside. 

2. Combine the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. If you don't have a stand mixer use a clean mixing bowl and hand mixer. Beat the eggs on high until firm but not stiff, about 2 minutes.

3. With the mixer running on high speed, slowly add the sugar and beat until it forms firm and shiny peaks, about 4 minutes. 

4. Remove the bowl from the mixer and sift the cornstarch over top of the eggs. Add the vinegar and vanilla and fold in lightly with a rubber spatula. Fill a large piping bag (or use a Ziploc bag with the corner snipped off) and pipe along the lines of the heart shapes on the parchment paper. Fill in the heart shape with the meringue mixture, then pipe a second border around the perimeter of the heart, on top of the first outline in order to create a well in the centre of the heart - this will hold the whipped cream and berries.

5. Bake for 90-150 minutes. When the edges of the pavlova are slightly golden in colour and peel easily from the parchment paper they are done.  Turn off the oven, open the door slightly and let the Pavlovas cool completely.

6. While the Pavlovas bake and cool, wash and dry your mixing bowl and beat the whipping cream, powdered sugar, and vanilla until firm, taking care not to over beat (or you will end up with sweet butter). 

7. To serve, fill the centre of the hearts with whipping cream and top with berries. Dust with a little extra powdered sugar, if desired, and serve. 

Notes:

• Cooled meringues can be stored in an airtight container for one to two days. 
• Once the meringues have been topped with whipped cream and fruit they need to be served fairly immediately. 

Cheesy Christmas Trees

Last December, I created this cheesy Christmas tree for a holiday party I put together for SavvyMom. I wanted to make something special for the kids that didn’t involve chocolate, candy or sugar, and this was the end result.

From classroom parties to holiday buffets, I can’t think of any occasion this holiday season that wouldn’t benefit from the addition of this festive fare. If you make this for an adults-only soirée, consider using aged cheddars, smoky Gouda and crumbly blue cheeses. For the kids, I like to stick with marble cheddar, mozzarella, havarti and possibly another mild, hard cheese.

Head on over to Savvy Mom to check out the rest of this fun and fabulous holiday party!

Cheesy Christmas Trees

• 3 or 4 assorted cheeses, cut into 1” cubes
• 3 or 4 sprigs of rosemary
• 7 pretzel sticks
• 1 cherry tomato

Arrange the cheese cubes into a triangular tree shape, separating the different varieties of cheese with a sprig (or two) of rosemary.

Top the tree with a cherry tomato, and make a trunk using long, thin pretzels.

Serve with assorted shaped and flavoured crackers (I thought these little penguins were cute for the holidays).

Eggnog Pancakes with Hot Eggnog Syrup

Advent starts this weekend, which, to me, marks the beginning of the holidays. I've busted out the seasonal music, baked gingerbread cookies, and am planning a full day of gift-wrapping, Christmas decorating and movie watching with Jackson this coming Sunday (the rest of the family is away for hockey).

I kicked off the holiday spirit by making these eggnog pancakes earlier this week. I was working on an assignment that required me to make cocktails with holiday beverages (eggnog, pomegranate juice, etc.) and the leftover dairy was used in place of milk in our favourite breakfast recipe. While the pancake is tasty, it’s really the syrup that brings out the flavour of the eggnog. It’s hot and thick, not to mention sweet and seasonal, and I have a feeling we’ll be eating it on waffles and French toast, too.

PS - I should also mention that while Ben loathes eggnog, he happened to love these. 

Eggnog Pancakes with Hot Eggnog Syrup

makes 8-12 pancakes

For the pancakes:

• 1 cup all-purpose
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 2 tablespoons melted butter + extra for the pan
• 1 cup eggnog
• 1 egg

For the syrup:

• 4 tablespoons eggnog
• 3 tablespoons pure maple syrup
• 1/2 teaspoon fresh grated nutmeg

In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. 

In a separate bowl, beat together the melted butter, egg and eggnog. Pour the wet ingredients into the dry, and stir just until combined. 

Warm a skillet over medium heat and add a pat of butter. When melted, pour 1/4 cup batter for each pancake into the pan. Cook until the top forms bubbles that have burst, then flip them over. Repeat with remaining batter.

While the pancakes are cooking, combine the syrup ingredients in a saucepan and bring to a boil. Lower the heat to a simmer, and cook until slightly thickened. Pour the hot syrup over the cooked pancakes and serve.

Happy Halloween from Tween Wolf & the Lego Man

Happy Halloween from my kids to yours!

Beef and Bean Pies

Are you ready for Halloween? We spent the weekend sawing, cutting, taping, painting and shaping Jackson's costume and I think we just might be ready in time for the parade around the school tomorrow morning. This year's outfit requires copious amounts of spray paint, which isn't exactly ideal when you're living amongst the aftermath of stormy Sandy. What were we thinking? Here's a photo from Saturday morning where we spent a chunk of time at Home Depot buying supplies for his costume. Any guesses as to what he's being this year?

So, while I spend a bulk of my day shuttling between the house and spray paint alley the storage shed, I wanted to leave you with these beef and bean pies. They were just the thing for dinner last night, when I had exactly 30 minutes to get something on the table. Something hot and comforting, not to mention Halloween themed - this is Ben's holiday so we try to add in some spooky details wherever we can - and what could be better than a chili-eqsue concoction topped with cheddar cheese and pie crust?

When I was looking for some quick dinner inspiration, I went and checked out the Life Made Delicious website for ideas, and was completely smitten with these individual beef and bean pot pies. The tops in the original recipe were made with a Bisquick base, but since I've stocked my freezer with half a dozen pie crusts, I pulled one out for this meal instead. A bowl was used to cut circles from the pastry and it took 3 seconds and a paring knife to create some seemingly scary faces. Perfect for Halloween night dinner, don't you think?

Beef and Bean Pies

Adapted from Life Made Delicious 

Serves 4

• 1 tablespoon olive oil
• 1 lb. lean ground beef
• 1-19oz. can red kidney beans, rinsed and drained
• 1 cup spaghetti sauce (or crush tomatoes)
• 3 tablespoons brown sugar
• 2 tablespoons chili powder
• Salt and pepper
• 1 cup grated cheddar cheese
• 1 ball of pie dough
• 1 egg beaten with 1 tablespoon water, for the egg wash

Preheat the oven to 400 degrees. Place four oven-safe soup bowls on a baking sheet and set aside.

Heat the oil in a medium skillet set over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon. When it's no longer pink, add the beans, sauce, brown sugar and chili powder. Bring the sauce to a boil and reduce the heat, simmering for 5 minutes. Season with salt and pepper and remove from the heat. 

While the sauce simmers, lightly dust a work surface with flour and roll out the pie dough. Use a bowl that's similar in size to your soup bowls, and cut out four dough circles. Feel free to cut Jack o'lantern faces into the dough using a paring knife.

Divide the beef and bean mixture evenly between the bowls. Top each with 1/4 cup grated cheese. Cover with the pie dough circle and lightly brush with egg wash.

Bake for 15 minutes, or until the dough is golden brown.

Disclosure: I'm working with Life Made Delicious this year as part of their blogger program.

Handburgers for Halloween

Sometimes, when I get an idea, I head straight to Google to see how many times my brilliant concept has been created before. There are times when I type in a search word and see over 2,000 photos in the results. I feel both elated and depressed when that happens; content knowing that there are people out there who think like me, and then silently shaking my fist at them for coming up with my great idea first. 

Fortunately, this isn't what happened when I looked up hamburger hand.

I remember seeing Julie make a meat hand a few years ago, and I also remember thinking how great it would be to turn that meat hand into a smaller, portable portion; something to be served at a party, or just plain fun for the kids because we all know they love anything that's presented in miniature form.

Speaking of kids, mine were quite wowed to see these on their dinner plates last night. The shallot fingernails grossed them out a little - only because anything from the onion family isn't really their friend, but beyond that they were thrilled with this creepy creation. In fact, Jackson assures me that these were the best burgers he's ever tasted, even though they were made exactly like all the others. 

Handburgers

Makes 10 burgers

• Approx. 2 lbs. ground sirloin
• Salt and pepper
• Ketchup
• 1 shallot
• 1o burger buns
• Assorted condiments: lettuce, pickles, cheese, tomato, mustard, onion

Preheat the oven to 375 degrees.

Line a baking sheet (or two if necessary) with parchment paper. Divide the sirloin into 10 equal portions and shape into balls. I weighed mine on a kitchen scale to ensure they were each a little over 3oz.

Tear each ball into two pieces. Shape one into a round, flat disc and set in on the parchment paper and divide the other into five small pieces - one for each finger and the thumb. Roll these pieces into thin logs and insert them into the hand where the fingers and thumb would go. Work with the meat and shape it until you're happy with the look of the hand. 

Season the meat hands with salt and pepper. Bake for 15 minutes, remove from the oven and slather the tops with ketchup. Turn the oven to broil and pop the hands back in for 1-2 minutes, or until the hands are a little crispy and the ketchup is thick and gooey.

While the burgers are cooking slice the shallot into fingernail-like shapes and press them onto the fingers when the burgers are removed from the oven.

Serve with assorted condiments and buns. 

3-Ingredient Pretzel Party Sticks

Here's another fun idea for any kid's party: pretzel party sticks. They are easy to make, requiring only three or four ingredients, and can be customized to match the theme or colour of any celebration.

My kids love the salty-sweet combination of the pretzels and chocolate and often request these for a classroom party if I happen to be on snack duty. It's a nice change from the typical cupcake that winds up being sent into a party, and everyone is always charmed by them, surprised that such a simple idea can have so much impact on the kids. 

My little people can now make these on their own, and have been able to do so for a while. Depending on the age, your kids may need a little help with the melting of the chocolate, but beyond that let them loose to have a little fun. The pretzels used are very important; I like thick and salty ones and usually purchase mine at my baking supply store, although if you keep your eye out you might find them at the grocery or bulk foods store. 

Pretzel Party Sticks

• Dark, milk, white or coloured chocolate candy melts
• Salted pretzel rods
• Assorted sprinkles and candies, for decoration

Line a baking sheet with parchment paper and set aside.

Melt the chocolate in the microwave, in 20-second intervals, or in a heatproof bowl set over simmering water, stirring occasionally, until smooth and glossy. 

Dip the ends of the pretzels in the chocolate, covering at least 1/3 of the stick with the chocolate. 

Decorate with sprinkles, or in this case candy googly eyes, and lay on the parchment paper, allowing the chocolate to set at room temperature. 

Store in an airtight container for up to 1 week. 

 

 

How to make a cookie tree

The photo from my recent Thanksgiving dinner that attracted the most attention was the cookie tree I made for the kids in our family. Since there were a lot of comments about how people might like to do this for Christmas, I thought I would give you a quick breakdown of how I put it all together (minus photos - I didn't take many!).

1) For starters, I made my sugar cookies three weeks before Thanksgiving weekend. There is enough to keep you busy in the days leading up to a big holiday that I'm sure you can think of other things that will need your attention more than cookies. Take a free afternoon a few weeks before the big day and whip up a batch, cutting them into shapes that match the theme of your event.

2) Before baking, use a straw and poke a small hole in the cookie. This will be where you thread the string or ribbon that you use to hang them. Make sure it isn't too close to the top of the cookie; I make my holes 1/4" down from the top. Bake the cookies as per the recipe and store them in an airtight container in the freezer until you need them for decorating.

3) Make the royal icing one week before decorating. My friend Marian assures me this okay. Because I used her recipe, which is made with meringue powder and not egg whites, it can be stored in a lidded container at room temperature. Colour your icing at this point, or do it just before using it. Keep different colours in separate containers.

4) Two or three days before your party/holiday send your husband and youngest son on a walk to find decent, yet barren, branches. Dig out a tall container - I used a stainless steel one I had picked up at the dollar store - and fill it almost full with sugar. Insert the sticks into the sugar, positioning them however you like. The sugar will hold them in place. To me, it looked like the branches were in snow so I covered mine with leaves from my front yard. For winter holidays I would leave it as is...it will look pretty and seasonal. 

5) The day before you need your tree, remove the cookies from the freezer and decorate them with the icing. Allow the cookies to dry for a minimum of 8 hours in a non-humid space. Slide the dried cookies onto your ribbon/yarn/string and tie a double knot at the top. Hang the cookies from the branches, spreading them out evenly over the tree. 

I think this would be a brilliant addition to any birthday party. Just cut out cookies that match the theme of the party, or go with something fun and festive like balloon-shaped cookies paired with ones that are cut out in the number of the birthday child.