"Angry Birds" Cake

 
Yeah...we're pretty big "Angry Birds" fans around here. The "fever" became even hotter when we got the kids Angry Birds: Knock On Wood Game and Angry Birds plushes for Christmas.  Now we can't seem to get enough of them.

(I've become quite the master builder and they the master "knock-er-down-ers)

So it didn't surprise me too much when Little Red picked an "Angry Birds" cake for his birthday a few days ago.  

We googled and pinterested (Yep.  I make up my own words) and didn't come up with anything this cake decorating rookie thought she could manage.  Everything was made with fondant (including the characters), which I DO NOT do (I can barely handle store bought tub frosting), so I had to come  up with something else.  I packed all 4 of my XY's into the car and headed to Winco with this particular card (which Little Red picked out from the game) as inspiration.

Shopping for ingredients becomes a difficult task when you have a child with nut allergies (birthday boy) so we had to get creative.  The original plan was to use Little Debbie Nutty Bars (which I would still recommend using if you can) but turns out they are manufactured in a plant with tree nuts (he's deathly allergic to cashews) so we had to strike that plan and find another solution. We settled for these instead:

Now...for the birds/pigs.....  

We scoured the bulk section and decided on these:

It took a bit of time, manipulation, and a tooth pick, but I was really satisfied with the results.

The pigs

black and red bird

yellow birds

pigs:  green Tootsie pop, Tootsie rolls
black/red birds:  Tootsie pops, Tootsie rolls, sprinkles (for eyes)
yellow birds: dots in center (to form Tootsie roll around), Tootsie rolls and sprinkles (for eyes)

Now for the cake:

I used a regular 9 x 13 sized cake (you could definitely go bigger) and frosted and textured it, with the back of a frosting knife.  You could also try coloring coconut and sprinkling it on top (I didn't because my kids don't like it). 

Add some regular ol' kabob skewers to stabilize the structure (if using Nutty Bars you may not need these...just a bit of frosting to hold it together)...

 even from the back

and WALLAH!

  ANGRY BIRD CAKE!

Now....I have to say that I would STILL recommend using the Nutty Bars if you can.

Cream filled cake pieces were just not as stable (even with the skewers) as I would have liked them to be.

After falling over three times, from the sheer weight of the structure, 

we decided to let it rest.

 The kids thought that was pretty cool too.

("Just like in the game")

Whew...thank goodness.

The best part about it...

the entire thing was edible (unlike nasty fondant).

The birds/pigs were the kids favorite part.

and when they're happy....I'm happy.

It was a really fun project/cake.  I wouldn't hesitate doing it again.

So what do you think?  Any ideas on what I could have done to make it more stable?  I'd love some feedback!

Amish Friendship Bread

If you will remember, this is what I gave out for frugal neighbor gifts this year and, I must say that we, ourselves, have been enjoying it (every 10 days...he he he) ever since.

It's the gift/recipe that just keeps on giving and giving and....you get the idea.

What I like most about it is that it's cheap, it's flexible and it always turns out SUPER tasty. 

AMISH FRIENDSHIP BREAD

IMPORTANT NOTES:  Do NOT use ANY type of metal spoon, bowl, whisk, or beaters...

(see note* below).

DO NOT refrigerate

Batter will rise, bubble and ferment...

if using a plastic bag, let air out as needed.

STARTER:

1 pkg active dry yeast

1/4 cup warm water (110 degrees)

1 cup sifted flour

1 cup white sugar

1 cup warm milk (110 degrees)

In a small bowl, dissolve yeast in warm water for about 10 minutes.  Stir well.  In a 2-quart glass, plastic or ceramic container, combine flour and sugar.  Mix thoroughly (or flour will get lumpy when milk is added).  Slowly stir in warm milk and dissolved yeast mixture.  Loosely cover the mixture with lid or plastic wrap...or place in a plastic zip bag.  The mixture will get bubbly, let air out as needed.  Consider this Day 1 of the 10 day cycle, or the day you received the starter.  For the next 10 days handle the starter as follows:

Day 1- make or receive the starter, do nothing

Day 2- Stir starter in bowl, or if starter is in a plastic bag, mush the bag

Day 3- Stir or mush bag

Day 4- Stir or mush bag

Day 5- Stir or mush bag

Day 6- Add 1 cup each flour, sugar and milk.  Stir to mix or mush the bag.

Day 7- Stir or mush bag

Day 8- Stir or mush bag

Day 9- Stir or mush bag

Day 10- Follow these instructions

If in a bag, pour the contents of the bag into a non-metal bowl.  Add 1 to 1 1/2 cups sugar, 1 1/2 cup flour and 1 1/2 cups milk.  Stir (with a non-metal spoon or whisk).  Measure one cup batter into four 1-gallon zip bags and give away, along with a copy of the recipe.  Preheat oven to 325 degrees.  Add the following to the remaining 1 cup batter:

3 eggs

1 cup oil (or 1/2 cup oil and 1/2 cup applesauce)

1-2 tsp cinnamon

1 1/2 tsp baking powder

1/2 tsp baking soda

1 large or 2 small boxes instant pudding**

1/2 cup milk

1 cup sugar (some recipes don't call for this)

1/2 tsp vanilla

1/2 tsp salt

2 cups flour

Grease two large loaf pans.  In a small bowl, mix together, an additional, 1/2 cup sugar and 1 1/2 tsp cinnamon.  Dust the greased pans with 1/2 of this mixture.  Pour batter evenly into the two pans and sprinkle the remaining sugar mixture over the top.  Bake 50-60 minutes.  Cool bread until it loosens evenly from the pan (about 10 minutes).  Serve warm or cold.  

*NOTE:  Because of the starters extremely acidic properties, the use of metals can cause a chemical reaction that messes with the fermentation process and basically kills the yeast (not to mention contaminating the starter).  There are some arguments as to whether clean, stainless steel can be used for the starters.  I don't use it.  I do, however, use my stainless steel beaters after the starters have all been divided up and placed in bags and I am prepping the rest of the ingredients for baking. 

**You can use any flavor pudding you want.  Try using one small vanilla and one small banana cream.  Try one large chocolate pudding plus add 2 TBSP cocoa powder for SUPER yummy chocolate bread.  The possibilities are endless.  You can find lots of varieties (like lemon poppyseed, banana or apple) on allrecipes.com .  

Today I tried 1 small box butterscotch and 3 boxes chocolate pudding...then added chocolate chips (pictured above).  SO YUMMY!

Helpful Hint (I got this idea from my mom):  When giving away to others, it's always nice to include the date of your starter (day 1), the date they will need to add ingredients (day 6), and they date they will bake (day 10).  like so:

Remember that if you keep a starter for yourself, you will be baking it every 10 days.  If you get tired of the cycle....give all the starters away and make some for yourself again when you are well rested and ready to go again.  :)

Happy Baking and Making Friendships!

Super Tasty Refried Beans (without lard)

After cooking up your pinto beans, see How To:  Soak, Cook, Measure, and Store Dry Beans, (or if you are a big cheater and choose to open up a few cans of pinto beans instead), drain, saving some of the cooking (or canned) liquid.

Smash beans, using a fork or masher, until they reach desired texture.  Add cooking liquid (or canned liquid for all you cheaters), a little at a time, and stir until beans reach desired consistency.  (I like mine pretty thick and textured.  Some like them very smooth and somewhat liquified...you decide.)

Now for the good stuff.

Although I think this recipe is really a "to taste" kinda recipe, I have put together a general guideline.

(recipe adapted from Cooking with Food Storage Made Easy by Debbie G. Harman)

Super Tasty Refried Beans

1 1b (2 cups) dry pinto beans, cooked and mashed (3 cups if using canned)
1/4 tsp to 1/2 tsp chili powder
3/4 tsp to 1 tsp garlic powder
1/4 tsp to 1/2 tsp salt  (only add to taste if using canned beans)

(My suggestion would be to start with the lower measurement and add to according to taste)

Mix all ingredients...taste for perfection...and enjoy!

My whole family thought they were SOOOOO good!

As evidence (from G-Mcbabe),  "Wow, these LOOK grosser than the store bought beans but they taste WAY BETTER."

Thanks "G"....and they're cheaper too.

I cooked up 3lbs of beans (6 cups) and got nine 1-1/2 cup portions out of them (or the equivalent of about 9 cans) for around $3.00 (and you can absolutely get them for even cheaper...especially if you shop in bulk).  That is about $.33 cents a can.  NOT BAD!  Tell me the last time you got canned refried beans for $.33 cents a can...even with coupons.  I can't.  Which is why I went this route.  

 

Here I have them portioned out and ready for the freezer.

See How to:  Soak, Cook, Measure and Store Dry Beans for storing information.

I hope you like this $$ saving, low fat recipe.  I DO!

(this post contains affiliate links)

How to: Soak, Cook, Measure and Store Dry Beans

Beans, beans, the magical fruit......  Ha...just kidding.


We've all heard of the "rice and beans" diet.  You know...what you eat when money is "tight".  Why?  Because it's cheap  frugal.  And...when combined, rice and beans make a complete protein...which is very important, nutritionally, if you are cutting back and/or out on animal proteins.  Plus...beans have lots of fiber.  Good for the body too.


Up 'til now I have been buying canned beans (which you can get for pretty cheap if you watch for good sales)...but, have discovered that cooking them myself is a whole lot cheaper (something about labor costs...he he).


It's really not as hard or time consuming as I imagined it to be...in fact, it's SUPER easy and not an inconvenience on my time at all.


So, I thought I would share what knowledge I have on the subject.  All in the name of $$ SAVING.

ALL ABOUT BEANS

Quick tips:

-Most beans will rehydrate to triple their dry size so be sure to start with a pot large enough to accommodate.

-Rinse and sort, removing any rocks, dirt, or discolored beans.

-Before cooking, soak dry-packaged beans to help soften and return moisture to the beans and reduce cooking time.


SOAKING METHODS:

Preferred HOT SOAK and QUICK SOAK methods - For each pound dry beans (2 cups), add 10 cups hot water; heat to boiling and let boil for 2-3 minutes.  Remove from heat, cover and set aside for at least one hour (quick soak) or up to 4 hours (hot soak).  One useful hint about hot soaking, is that it helps dissolve some of the gas-causing substances, making the beans easier to digest.


CROCKPOT METHOD-   Soaking not necessary; see instruction on how to cook below.


TRADITIONAL OVERNIGHT SOAK- For each pound dry beans (2 cups), add 10 cups cold water and let soak overnight, or at least 8 hours.


COOKING DRY BEANS

STOVE TOP- Drain soaking water and rinse beans; cook in fresh water (8-10 cups).  In general, beans take 30 minutes to 2 hours to cook depending on the variety.  Check bean packaging for specific cooking times and instructions.  To test if beans are done, bite-taste a few.  They should be tender, but not overcooked.

CROCK POT - Place rinsed (soaking not necessary) beans in the crock pot.  For every cup of dry beans place 4 cups water in the crock pot (1 lb, or two cups, will require 8-10 cups water), making sure the beans are completely covered.  Cook on high until tender (3-4 hours), or cook on HIGH for one hour, then turn to LOW and continue cooking overnight (6-8 hours).  To test if beans are done, bite-taste a few.  They should be tender, but not overcooked.


ADDING FLAVOR while cooking-  Spice up beans while they cook.  Seasonings such as garlic, onion, oregano, parsley or thyme can be added to the pot while beans are cooking.  Add acidic  ingredients, such as tomatoes, vinegar, citrus juices, only at the end of cooking, when the beans are already tender.

Add salt only after beans are cooked to tender.  If added before, salt may cause bean skins to  become impermeable, halting the tenderizing process.

COOLING - While cooling, keep beans in cooking liquid to prevent them from drying out.


CANNED BEANS

Canned beans are a great convenience since they are already presoaked and precooked.  Always drain and thoroughly rinse canned beans before adding them to a recipe (a MUST in our house...does wonders for cutting down on flatulence).


STORING BEANS:

Uncooked beans can be stored in a tightly sealed container in a cool, dry area.  If kept for more than 12 months, beans will lose moisture and may require longer cooking times.  However, their nutrient value is NOT lost with age.


Canned beans may be stored up to 12 months in their original sealed cans.

Cooked bean may be refrigerated in a covered container for up to five days and may be frozen for up to six months.


MEASURING BEANS

One 15 oz can of beans = one and one-half cups cooked beans, drained

One pound dry beans = two cups dry beans

One pound dry beans = six cups cooked beans, drained

One cup dry beans = three cups cooked beans, drained


Most of this information was provided to me by my mother...who got it from the American Dry Bean Board (www.americanbean.org).  I got help with the crockpot instructions from ehow.com.


Coming soon...recipe for Super Tasty (homemade and low-fat) Refried Beans

"Cream of" Soup Recipe

I happened upon a really good deal for stocking up on Cream of Chicken and Cream of Mushroom soup today (thanks, Happy Money Saver).

I, of course, headed on over to Fred Meyer to pick up a stockpile.  :)

But...also of interest, was a comment by one of her readers.  She left a recipe for homemade (gluten free) "cream of" soups...which is said to be super cheap to make. 

I'm always interested in cheap....I thought you might be too.  So...here you go.

Homemade "Cream of" Soup (gluten free)
1 cup cold milk
2 TBSP corn starch  
1 1/2 TBSP butter
1/2 tsp salt
dash of pepper

Place cold milk to a small sauce pan.  Add cornstarch and whisk until well blended.  Stir in butter, salt and pepper.  Heat to boil (on low I would imagine), stirring frequently.  Simmer on low for an additional minute (or until it reaches desired consistency).

To make "cream of mushroom" add 4 oz can of mushroom pieces, drained, "Cream of chicken" add 1/2 cup diced chicken,  "Cream of celery" add 1/2 cup chopped and sauteed celery, etc....

Recipe is equivalent to one regular sized can "Cream of" soup.

(Thank Lora---whoever you may be)

Worlds Best Caramel Popcorn

I mean it when I say that this Carmel Popcorn is indeed the World's Best.  It is SO incredibly chewy and gooey and lip smacking yummy. I love it....(a little too much perhaps)

I made a double recipe yesterday (that's 6+ cups of popcorn people) to feed to my family, the 3 19-20 year old missionaries that came for dinner and for my "BBC chicks" movie club.
This is all that is left.

Yeah....it's that good.

Makes great Halloween Popcorn Balls.  I also like to make it to give away to neighbors at Christmas time.

Now....the original recipe (published in a ward (congregational) cook book) didn't state the amount of popcorn to use (odd, I know), so I have experimented over the years.  Here's my adaptation of the recipe.

World's Best Caramel Popcorn

1 cube (8 TBSP) margarine or butter
1 cup light Karo syrup
2 cups brown sugar
1 can sweetened condensed milk

Popcorn 
You are looking for the equivalent of about 12 cups popped popcorn (that makes it really gooey.  If you want a dryer popcorn add 1-3 more cups.)  Honestly, we usually use microwave popcorn (the "healthy" stuff with just a bit of butter and salt...yum) but you can used regular air popped as well.  For microwave, use about 3 bags...for air pop you are looking at about 9 TBSP (just over 1/2 cup).  It's really not an exact science...just a good jumping off point.  :)  Try to weed out as many of the un-popped kernel's as possible (no one likes to chomp into a hard kernel after all).  You can do this by collecting the popcorn into a large brown paper sack (or a large bowl) and shaking lightly to "settle" the un-popped kernel's in the bottom.  Then lightly hand spoon the popped corn into a (another) LARGE bowl.  Set aside.

 Caramel
After popping and making ready the corn, pour all ingredients into a large saucepan.  Bring to a boil over medium heat, stirring constantly.  Once it reaches a boil, cook it for another 3 minutes (no candy thermometer needed...yeay!).  Pour over popcorn and stir until well coated.  Lay out on wax or parchment paper to cool.  Store in an airtight container or bag.

SUPER EASY!  and SUPER YUMMY!

ENJOY!

Basic Granola

Basic Granola

(from Mama Cindy's cookbook --aka it's my mom's recipe---and yes, it's from an actual cookbook, of the three ring binder variety that is chalk full of family favorite recipes from our childhood...and beyond.  It's awesome!)  Anyhow....to the recipe.


6 1/4 cups rolled oats

1 cup coconut

1 cup slivered almond

1/4 cup sesame seeds  (optional)

1/2 tsp salt

1/2 cup canola oil (can use half olive oil)*

3/4 cup honey

1 tsp vanilla

1 cup dried fruit (optional)


Stir dry ingredients together in large bowl.  Mix oil and honey together, heat on low until honey is warm and runny.  Stir in vanilla.  Add to dry ingredients; stir until evenly coated.  Spread on 2 cookie sheets.  Bake at 300 degrees for 20 minutes until lightly browned.  For finer granola stir every 5 minutes--for chunkier granola don't stir at all.  Add dried fruit after granola is cool.  Store in airtight container.  Keeps for 2-3 weeks.


Also try adding dates (ugh), mango, and craisins for a tropical mix; dried blueberries, cherries, strawberries, and raspberries for a plain fruit mix as well.


I am cheap, poor,  frugal...so, if my kids want fruit, they can add a few raisins.


*Oil can be cut in half (making it 1/4 cup) is desired.  It makes the granola a little dryer but not any less tasty...and far healthier.  Try it.

Easy Granola Bars

I love this recipe.  It's fast and easy and HIGHLY adaptable.  I'm always on the lookout for something like this since we can't buy a whole lot of granola bars at the store (nut allergies in the house).  This one is awesome.


Easy Granola Bars  (Thanks Brandage)


adapted from allrecipes.com


3 cups quick-cooking oats

1 (14 oz) can sweetened condensed milk (can use fat free).

2 TBSP butter, melted (optional...I've never used it)

1 cup flaked coconut

1 cup sliced almonds (again, because of allergies, we leave this out)

1 cup miniature semisweet chocolate chips

1/2 cup sweetened dried cranberries


Preheat oven to 350 degrees.  Grease a 9x13 pan (I double the recipe and use a cookie sheet).  In a large bowl, mix ingredients with your hands until well blended.  Press flat into the prepared pan.  Bake 20-25 minutes in the preheated oven, depending on how crunchy you want them.  Lightly browned just around the edges will give you moist, chewy bars.  Let cool for 5 minutes, cut into squares then let cool completely before serving.


**You can totally play with this recipe.  Try adding wheat germ and or ground flax.  Add a little whole wheat flour if you want.  My kids LOVE the Peanut Butter Milk chocolate chip ones I make.  Just add a large dollop of peanut butter, omitting dried fruit, and switch out the semi sweet chips for milk chocolate ones.  They are super tasty.  We've also used raisins instead of cranberries (more cost effective, ya know).  Mix it up...have fun.


Please share any tasty combos you come up with.  :)

Recipe-MultiGrain Muffins

This recipe for Multigrain Breakfast or Anytime Muffins came from the book "52 weeks of Proven Recipes for Picky kids." by Jill McKenzie.  I purchased mine here.
I love this recipe because it is EASY and fast.  It's full of whole grains and very little fat.  I usually make up a double batch and put some in the freezer for snacks later.  My kids really like them.

Multigrain Breakfast or Anytime Muffins

1 cup 10-grain got cereal, such as Bob's Red Mill (I found mine in the bulk section at Winco)

1 1/4 cup buttermilk*
1/2 cup sugar
1 egg
1/3 cup butter
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup all-purpose flour

Preheat oven to 400 degrees.  Grease a standard muffin pan (I use a mini), or line with 12 paper cups. In medium bowl, combine the 10-grain cereal and buttermilk and let stand for (at least)10 minutes.  In a separate bowl, cream sugar, egg, and butter together until light and fluffy.  Add dry ingredients and milk mixture to creamed mixture.  Stir only until just mixed.  Spoon into greased muffin pan.  Bake for 15 minutes.

Makes 12 muffins.

*Heavy cream or milk can be used in place of the buttermilk, if desired.

Also, as a good substitute for 1 cup buttermilk, place 1 TBSP lemon juice (or vinegar) in a 1 cup measuring cup and then fill the remainder with milk.  This recipe calls for 1 1/4 cups buttermilk, so do the same thing with 1/4 TBSP lemon juice and remaining 1/4 cup milk. (this tip brought to you by OurBestBites.com in this recipe).

Frozen Fruit Ice Cream

I read something on some blog (I cant remember which one) the other day about freezing sliced bananas and making ice cream out of them.  I had some bananas that were ripe and decided to try it.  I never ended up getting around to it and almost forgot completely.


Tonight the kids were pestering me about dessert (of which I did NOT want to have...I have been feeling very yucky fatty lately) and I remembered the bananas.


This I could do.

I blended the bananas up with some frozen raspberries and a little milk.


While pulling out the fruit, I noticed some leftover super delicious whole wheat buttermilk pancakes I made a few days ago and got an idea.  I heated them up (slowly so they were not chewy) and topped them with a scoop of the banana/raspberry ice cream.  Added a little drizzle of caramel syrup (because you can be TOO healthy, of course).


It was so tasty!  It sounds weird but it was SOOOOOO GOOD!  SOOOOO GOOD!


And much more healthy and fibrous that vanilla ice cream over double chocolate brownies (Oh...brownies).


I so impressed my impromptu culinary self that I had to take a picture. 

I am quite a amateur in the kitchen (and with the camera for that matter) but I'm learning.