Carrot Fries with Lemon Mint Dip

Post by Corri McFadden of Glitter & Bubbles

Carrot Fries with Lemon Mint Dip

Vegetables and kids? Now, that’s a struggle! Zelda instantly glares at me with her “Not The Veggies” look anytime she thinks some are coming her way. The only way I know how to get some veggies into her diet is to transform them into something else! Knowing how irresistible french fries are, we created these yummy Carrot Fries along with Lemon Mint dip. This light, refreshing dip is one of the best I’ve ever had and makes the perfect dunking addition to these “fries!”

To make the carrot fries you will need:

  • Eggs
  • Panko bread crumbs
  • Long carrot sticks
  • Salt and pepper

For the dip, you will need:

  • 1 cup sour cream
  • 1/3 cup freshly chopped mint
  • 1½ tablespoons lemon juice
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions for Carrot Fries with Lemon Mint Dip:

  1. Start by mixing all of the dip ingredients together in a bowl until well blended, then cover and let the drip chill in the fridge for 1 hour.
  2. Preheat the oven to 425° and line a baking sheet with parchment paper.
  3. Peel your carrots and then cut them down to your desired “fry” size.
  4. Then, separate your egg yolks from the egg whites, keeping the whites in a medium bowl.
  5. In another bowl, pour in your panko.
  6. Start your coating process by dipping the carrots in the egg whites, coating them in panko, and finally, placing them on the baking sheet.
  7. Bake your fries in the over for 20-30 minutes, or until they’re golden brown and crispy.

Carrot Fries with Lemon Mint Dip

Serve them with the chilled Lemon Mint Dip and you little ones won’t suspect a thing!

Corri McFadden is the owner and founder of eDrop-Off Luxury Consignment.  As a Style Expert and successful blogger, she hosts a weekly fashion segment on Chicago’s “You and Me This Morning”, and features “Style Recipes”, videos and Fashion “Must Haves” on her self-titled lifestyle website Corri McFadden.  Most recently, she launched Glitter and Bubbles, a modern day moms guide for those looking for inspiration through fashion, food and décor.

Planning Healthy Meals for Kids (That They’ll Actually Eat)

Post by Adrienne of Susie Makes SupperPlanning Healthy Meals for Kids (That They'll Eat)If your kids are anything like mine, they would be happy with chicken nuggets and pasta for supper every day of their lives. And if you have ever tried to feed a kid like mine homemade macaroni and cheese when he or she is expecting the orange stuff that comes out of a blue box, you know that feeding kids real food can be a challenge.

Here are a few tricks that I use when planning healthy meals for kids:

  1. Rename the dish. My aunt recently told me a story about a casserole that her mom made when my aunt and her brothers were little. The casserole was simple: noodles, ground meat, and tomato sauce. You know the casserole. If it were pasta with sauce and meatballs, each ingredient separately identifiable, the kids probably would have eaten it without complaint. The boys refused to eat this casserole. One day, my aunt’s mom told the boys that they were having cowboy food for supper. She served the same noodle, ground meat, and tomato casserole that her boys had previously refused and that night received rave reviews from her boys. A favorite was born. “Cowboy Food” was regularly requested for supper. Same dish, different name. A little creative license goes a long way and is exactly the way to get your kids to try meatballs with spaghetti squash instead of pasta or homemade macaroni and cheese. Your kids’ favorite story characters or zoo animal or game can provide wonderful inspiration for your next meal’s name.Planning Healthy Meals for Kids - Meatloaf
  1. Make it cute. Truth: anything in the shape of a cupcake or made in miniature is more appetizing to kids. I can’t explain it, I just know it is true. This concept works for homemade macaroni and cheese, tacos, and meatloaf. Using the cupcake technique allows you some creativity with your ingredients. Meatloaf cupcakes? How fun! You can even frost them with mashed potatoes and decorate them with peas. (I’ve actually done this before – without telling my kids what they were eating. The kids not only thought it was hilarious, but ate every bite.)Planning Healthy Meals for Kids - Chicken Nuggets
  2. Let your kids help you make the dish. What’s in chicken nuggets, anyway? A lot of things you probably don’t want to eat if we are talking about the frozen, shaped variety. But your kids can help you make their own chicken nuggets (and shape them, if you have an awful lot of anti-bacterial soap in your kitchen) with ingredients you probably already have in your kitchen. This trick works well with other classic kid favorites like spaghetti-os and pizza. It also works really well with new dishes like gnocchi and potpies.

Do you have any tips for updating kid favorite meals? Drop a note in the comment section with your favorite tip or requests for future posts about cooking for kids.

Adrienne is a compulsive list-maker with a very busy family and a not very clean house. She’s also a planner and a recovering perfectionist. Adrienne blogs at Susie Makes Supper, where she shows her successes and failures in the kitchen and freely gives advice on all sorts of topics.

St. Patrick’s Day Rainbow Cake

Post by Corri McFadden of Glitter & Bubbles

Happy St. Patrick’s Day! There isn’t a dessert I love more than a delightful Rainbow Cake with fluffy, homemade Butter Cream Frosting! Don’t shy away from creating charismatic cake, it’s not as hard to make as you may think it is. If I can make it, you definitely can!

St. Patrick's Day Rainbow CakeTo Create Your St. Patrick’s Day Rainbow Cake, You Need:

  • Six 9-inch cake pans
  • Vegetable shortening
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter
  • 2 1/3 cups sugar
  • 5 large egg whites (no yolks)
  • 2 teaspoons vanilla extract
  • 1 ½ cups milk
  • Red, orange, yellow, green, blue, and purple gel food coloring

To Make the Buttercream Frosting, You Need:

  • 1 cup vegetable shortening
  • 1 cup butter
  • 1 bag (2lb) powdered sugar
  • 2 teaspoons vanilla
  • 4 tablespoons milk

How to Make A Rainbow Cake:

  1. Start by preheating the oven to 350 degrees. Coat each cake pan with shortening and then line the bottom of each with parchment paper. Brush again with shortening and set aside.
  2. Whisk together the flour, baking powder, and salt in a large bowl then set aside.
  3. In a separate bowl, slowly mix the sugar and butter together using a handheld electric mixer. A great tip on slow mixing would be to add small increments of each at a time, then combine and repeat.
  4. Next, slowly incorporate the egg whites until well combined and then mix in the vanilla.
  5. Now combine your flour mixture in small increments with the milk by beginning with the flour and ending with the milk until everything is well mixed.
  6. Divide the batter evenly into six bowls. Add yellow, orange, red, violet, blue, and green food coloring to each their prospective bowls and mix until combined. Pour each color into a separate cake pan and bake for 15-15 minutes.St. Patrick's Day Rainbow Cake 1
  7. To make the Buttercream Frosting, mix the shortening and butter with an electric mixer. Gradually beat in the powdered sugar and vanilla. Then, add in the milk 1 tablespoon at a time and beat until frosting is light and fluffy.
  8. Once the cakes are done, remove them from the oven and allow them to cool for about 10 minutes.
  9. After they’ve cooled, remove them from the pans.
  10. Place the first layer (violet) on your desired serving dish and frost the top and sides with a spatula.
  11. Repeat the stacking and frosting of each layer until you’ve reached the top. St. Patrick's Day Rainbow Cake 2
  12. Smooth the top and outer layers of frosting with a spatula one final time.

Cut a piece of cake and serve!

St. Patrick's Day Rainbow Cake 3Corri McFadden is the owner and founder of eDrop-Off Luxury Consignment.  As a Style Expert and successful blogger, she hosts a weekly fashion segment on Chicago’s “You and Me This Morning”, and features “Style Recipes”, videos and Fashion “Must Haves” on her self-titled lifestyle website Corri McFadden.  Most recently, she launched Glitter and Bubbles, a modern day moms guide for those looking for inspiration through fashion, food and décor.

Easter Sweets Recipes & Easter Decor

Post by Giulia Doyle, photographer and blogger at Audrey’s
Easter Sweets Recipes & Easter DecorIs the snow melting where you live, the sun a little stronger and happy spring feelings in the air? Ready for a little Easter fun – some whimsy and punches of colour? Well, the Land of Nod sent me some fun Easter products to try and the Meri Meri Easter paper goods are wonderful – just a little cheeky and with a punch of neon color. I loved everything they sent me.Easter Sweets Recipes & Easter Decor 3To go with all the fun plates, cups, garland, baskets and bunny ears, I decided to make lemon sable cookies dipped in chocolate with the fun Meri Meri Easter cookie cutters. Not only are these cookies fun, but the recipe is easy to make, versatile and dipping things in chocolate is always a good idea.

 

Chocolate Dipped Lemon Sablé (French Shortbread recipe adapted from Le Cordon Bleu)

Cook Time: 10 minutes

Ingredients

  • 150 g butter at room temperature
  • 95 g powdered sugar
  • 1 egg
  • 1 vanilla bean (pod)
  • lemon zest from one lemon
  • 280 g of flour
  • 2 g salt
  • 100 g of dark chocolate
  • 3 tablespoons of heavy cream
  • royal icing and sprinkles

Instructions

  1. Mix butter with powdered sugar until fluffy. Add egg and whisk well.
  2. Cut and scrape vanilla bean. Add seeds to dough and mix.
  3. Add lemon zest and mix.
  4. Add flour in small amounts and mix. Add salt and mix.
  5. Wrap dough in plastic and store in fridge for at least an hour.
  6. Preheat oven to 350F.
  7. On a lightly floured surface roll out dough until it’s about 1/8 inch thick. Use cookie cutters to cut shape and place on parchment lined cookie sheet about 2 inches apart.
  8. Bake for 8 – 10 minutes until edges are golden.
  9. To decorate, melt chocolate gently in microwave in 15 seconds intervals. Add cream and stir until you have a smooth glossy texture. Dip each cookie into chocolate, let excess drip off and place on parchment to dry and add sprinkles. Add royal icing details if you want.

Easter Sweets Recipes & Easter Decor 5Easter Sweets Recipes & Easter Decor 7Easter Sweets Recipes & Easter Decor 9To add to our small dessert table we also made a lemon loaf cake. Again, easy to make in advance, keeps well, simple to transport and just as perfect as a dessert or a breakfast indulgence. You could also use the recipe for muffins and use the Easter cupcake liners and toppers available.

Lemon Loaf (adapted from Martha Stewart)

Prep Time: 30 minutes

Total Time: 3 hours

Serving Size: 2 loaves

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 3/4 cup low-fat buttermilk
  • Zest of 2 lemons, finely grated
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups sugar
  • 5 large eggs
  • 2 tablespoons of poppy seeds (optional)
  • 1-2 cups of icing sugar
  • Milk

Instructions

  1. Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  2. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  3. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in poppy seeds.
  4. With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not over mix).
  5. Divide batter evenly between pans. Smooth tops. Bake until a toothpick inserted in centers comes out clean, 1 hour and 10 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
  6. Make glaze by combining 2-4 tablespoons of milk with icing sugar until you get the consistency you like. You want it to drip but not be too watery. Add lemon juice if you want.
  7. Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes. (I also added leftover royal icing from my cookie decorating.)

Easter Sweets Recipes & Easter Decor 11

Are you hosting on Easter? Any great plans? I know I’ll be pulling out all of these great details to celebrate the day.

Easter Sweets Recipes & Easter Decor 13Giulia Doyle blogs at Audrey’s. She loves to share the sweet and savory, be it in the kitchen or travels. She juggles a family and a full-time job – they cook, travel and often paint a wall a new color.