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Festa Italiana: Cannolis

March 20, 2008 9 Comments

Proud Italian Cook and Find la Dolce vita are hosting Festa Italiana on March 22. Write a post on your favorite Italian Recipe and join the festival. It should be quite fun.

I’m submitting the following recipe for cannolis. (yum….love these!)

Ingredients

Shells
4 cups sifted all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter, softened
2 egg yolks
3/4 cup white wine
shortening, for frying
Filling
4 cups whole milk ricotta cheese
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/4 cup semisweet mini chocolate chips
1 cup heavy whipping cream, optional

Directions
To make shells, mix flour, sugar and salt in a bowl. Cut in butter. Add egg yolks; stir with a fork. Stir in wine, 1 tablespooon at a time, with a fork until dough clings together. Form a ball with the dough and let stand for 30 minutes.

Roll dough almost paper thin, on a well-floured surface. Using the rim of a glass (about 3-4 inches across), make circle imprints into rolled dough. Using a paring knife, make sure circles are cut all the way through. Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly. Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides. Remove from hot grease and drain on paper towels, seam side down.

Let cool a minute or two before trying to remove metal tube. To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end. Leave cannoil shells on paper towel, seam side down to cool completely.
For filling, drain ricotta cheese over cheesecloth if ricotta is watery. Combine ricotta cheese, powdered sugar, and vanilla extract until combined.

Stir chocolate chips into the ricotta mixture, being careful not to over mix.
For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
Chill filling for about 30 minutes before piping into cooled cannoli shells.

You may garnish the cannoli by sprinkling powdered sugar on top. Use whipped cream, a cherry, and shaved chocolate to garnish. Keep refrigerated until time of serving.

Filed Under: desserts

Easy Easter Bunny Party Favor

March 18, 2008 4 Comments
Here’s a cute treat that you can make for your child’s Easter party or Easter basket. As a kid, I used to love getting candies and treats with a decorative/crafty twist. But some of us were not born with the craft bone, so this post goes out to all the people who have considered themselves “craft-challenged” but are trying to get better (myself included).

For this project, you’ll need:

mini chocolate candy bars

kleenex or gift tissue

a black pen

string/ribbon/fishing line.

Take 2 or 3 candy bars and stack them on top of a piece of tissue.

Roll up the tissue with the candy inside.

After rolling up the tissue completely, the ends will be used to make bunny ears.


Grab each end of the tissue. Pull it toward the top of the “bunny head.” Twist the tissue and use string or ribbon to tie the ears tight and fluff them out till you get the desired look and shape.

Use your black pen to draw a face on your bunny.

Make a few of these and arrange them in your child’s Easter basket, or make one or two of these for each kid at your child’s Easter party.

Filed Under: cookies and candy, crafts, Easter, party ideas

Recipe of the Week: Easter Bunny Cake

March 14, 2008 7 Comments

Hello all. This week’s Recipe of the Week is Easter Bunny Cake. This recipe is from Betty Crocker. (The link is below the pic) However, there are several other versions of the Bunny Cake all over the net. It’s a great treat for kids and adults of all ages.

I just love looking at all these great crafts & desserts for spring. Yesterday, when I wrote the Sweet Thursday post, I couldn’t help but hum to myself…..”in your Easter bonnet, with all the frills upon it.” Now suddenly I’ve got “The Bunny Song” from Vegetales in my head…and “Here Comes Peter Cotton Tale.” Is anyone else with me? No? Oh well, enjoy the recipe!

Bunny Bake

1 box cake mix. (the recipe calls for carrot, but I like yellow or white)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with foil
1 container white frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops
1 cup shredded coconut
Green food color

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for two 8- or 9-inch round pans.

Filed Under: desserts, Easter, Recipe of the Week

Sweet Thursday: Fun Easter Sweets

March 13, 2008 3 Comments
Welcome to a special Easter edition of Sweet Thursday. If you’re looking for something to serve at your child’s Easter party or a special homemade treat for your child’s Easter basket, look no farther! These recipes are fun and easy to make, and they are filled with vibrant spring colors that your kids are sure to love.

1 package brownie mix (with chocolate syrup pouch)
Water, oil and eggs called for on brownie mix package
24 wooden sticks with rounded ends
1 package (6 ounces) semisweet chocolate chips (1 cup)
2 teaspoons shortening
candies or sprinkles

1. Heat oven to 350°F. Line 13×9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on package for 13×9-inch pan; cool completely, about 1 hour.

2. Place brownies in freezer 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 strips lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert stick into end of each bar, peeling foil from bars.

3. In microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top third to half of each brownie into chocolate; sprinkle with decors. Lay flat to dry.

Easter Egg Candies

1 package (10 to 12 ounces) vanilla or white chips
1 package (3 ounces) cream cheese, cubed
1 teaspoon water
1/2 teaspoon vanilla extract
Colored sprinkles, colored sugar and/or jimmies
Directions: In a microwave-safe bowl, melt the chips at 50% power. Add the cream cheese, water and vanilla; stir until blended. Chill for 1 hour or until easy to handle. Quickly shape into 1-1/4-in. eggs. Roll in sprinkles, colored sugar or jimmies. Store in an airtight container in the refrigerator. Yield: About 4 dozen (1-1/2 pounds).

Easter Basket Cupcakes
Cupcakes like these are easy to create. Simply bake up a batch of your favorite cupcakes, and cover them with the icing of our choice. I recommend using white icing w/ green food coloring, though any spring color would work just as good. Then decorate the cupcakes with your favorite candies. For the basket handle, use Twizzlers, Airheads, or Fruit Roll Ups. For the “eggs” use jelly beans, mints, chocolate footballs/eggs, Whopper eggs, or whatever you like. These are colorful, fun treat for kids!

Easter Bunny Pudding Cups

2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
8 CAMEO Creme Sandwich Cookies
8 each jelly beans and gumdrops
8 pieces red string licorice, cut into thirds
decorating icings and gels
POUR milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes.
SPOON evenly into 4 dessert dishes. Refrigerate until ready to serve.
INSERT 2 cookies into 1 side of each dish to make the “bunny’s ears, then decorate with candies, licorice and decorating icings and gels as desired for the faces.

Filed Under: cookies and candy, cupcakes, desserts, Easter, recipes

Get a Kiss For the Cook with these Irish Recipes

March 12, 2008 4 Comments

As promised, here are a couple of recipes for those who want to have an Irish menu for St. Patrick’s Day. The recipes I’ve chosen are Irish Soda Bread and Corned Beef & Cabbage.

I’m not sure that I’ve ever eaten any of this stuff. My dad loves cabbage, but I’ve never been a fan, and I just can’t recall eating corned beef ever. As for the bread, in my family I’m known as the “bread eater.” My family jokes that I practically lived off of bread when I was a kid. And I must admit, to this day whether it’s rolls, biscuits, or baked breads on the table, I always help myself and eat my fair share (if not more). So I’ll definitely be trying this Irish Soda Bread!

Irish Soda Bread

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons butter or margarine
1/4 cup raisins (optional)
1 egg white, slightly beaten
3/4 cup buttermilk
Nonstick cooking spray
1/4 teaspoon salt

Directions
1. In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in raisins, if desired. Make a well in the center of the mixture.

2. In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just until moistened.
3. On a lightly floured surface knead dough 10 to 12 strokes until nearly smooth. Shape into a 7-inch round loaf.

4. Lightly coat a baking sheet with cooking spray Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X.
5. Bake in a 375 degree F oven about 30 minutes or until golden. Serve warm. Makes 1 loaf (16 servings).

Corned Beef and Cabbage

Ingredients
1 3-pound corned beef brisket
1/2 cup sliced onion (1 small)
1 bay leaf
1/2 teaspoon whole black peppercorns
3 cups water
1 1-1/2-pound cabbage, cut into 6 wedges

Directions
1. Trim any visible fat from the meat. Set aside.

2. Place rack in a 4- to 6-quart pressure cooker. Add the meat, onion, bay leaf, black peppercorns, and water.

3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 50 minutes.

4. Allow pressure to come down naturally. Carefully remove lid. With a slotted spoon remove the meat and onions to a serving platter; set aside.

5. Place the wedges of cabbage in the pressure cooker. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 2 minutes.

6. Quick-release the pressure. Carefully remove lid. With a slotted spoon remove the cabbage wedges. Serve with meat and onions. Makes 6 main-dish servings.

Filed Under: Misc Holidays, recipes

Egg-cellent Eggs, Part 2

March 10, 2008 3 Comments
As promised, here is part 2 of my Easter eggs post. All of the ideas in this post can be used with actual eggs that you eat, but you could probably use a few of these ideas with craft eggs as well.

I’ve found several ideas, but I chose to highlight the one’s which I liked the best. Most of these are fairly simple ideas and as far as I can tell, these ideas are very budget friendly. All of the projects are from BHG and DLTK’s Growing Together, and the links to directions and more information is underneath each pic, along with my brief commentary/description.
Take a look and enjoy!

I love this idea. These are made by placing rubberbands or stickers on the egg before dying it. Very cute and colorful!

Colorful Eggs

The colorful designs on these eggs are made with toothpicks & pencil erasers. A great idea, and it’s simple.

Dot/Circle Eggs
These eggs are made by glueing colored dots on the egg shell, or you could use stickers.

Pysansky Eggs
Wax is placed on the eggs before dying to make the designs on these eggs. Somehow I think if I did this project it wouldn’t look as good as the one’s picture here. If anyone takes a closer look at this and decides to try it, let me know how it works out.

These eggs are frosted and then candy dots are placed on them.

You’ve probably seen eggs that looks simlimar to this. In this case, a toothbrush is used to create the splatters.

This idea is very cool. You use pressed flowers and hot wax to create the floral patterns seen here.

If you decide to try out any of these techniques, I’d love to hear from you and find out how it went!

Filed Under: crafts, Easter

Menu Plan Monday for March 10

March 10, 2008 1 Comment

Hey all. I hope you’re all enjoying the Easter and St. Patrick’s Day posts, and for all you blog partiers out there, I hope you’re having a good time.

Well, the weeks sure do go by fast. It’s time once again for Menu Plan Monday. And rather than making a big trip to the grocery store for extra stuff, this week I decided to basically do a de-cluttering of my food supply. I always do an inventory of the kitchen when making a menu just so I’ll know what items I already have, but sometimes I’ll put something on the list even if I don’t need it, just because I like to stay stocked up. (for example, I’m always buying cream of mushroom soup because it goes in so many dishes.)

Well, this week I’m skipping the shopping trip all together, and I’m making dishes that I already have supplies for. This will save me time & money at the grocery store this week, and it will totally clean out my pantry so I can have a kitchen full of fresh ingredients after my next shopping trip. Well, here’s the menu I came up with:

Monday – Mexican Chicken Casserole
Tuesday – Chicken Noodle Casserole w/ black eyed peas, corn, & biscuits
Wednesday – Sloppy Joes w/ potato salad and macaroni & cheese
Thursday – Cream of Chicken & Vegetable Soup (either with biscuits or sandwiches)
Friday – Leftovers
Saturday – Eat out or fix whatever is left in the kitchen
Sunday – Appetizers & Snacks

For other meal planning posts, visit orgjunkie. Also, for those of you who are interested, I’m going to be posting a couple of Irish recipes later this week for St. Patrick’s Day. I’ll try to put them up pretty early for anyone who might want to make them for next week. Till then, Happy Monday!

Filed Under: menu plan Monday

Egg-cellent Eggs, Part 1

March 9, 2008 1 Comment

Well, no matter what the weather looks like outside, it is about to be Easter. I’m finding a lot of great ideas for Easter and spring to share with you over the next couple of weeks. Today I’m focusing on eggs. I’ve found so many designs and ideas, that I’ve decided to break this up in to more than one post.

The ideas in this first post are mostly for “fake” decorative eggs. I’ve provided the links so that you can go to the source and find out how to make these lovely creations. The other post(s) will focus on real/edible eggs. I must say that egg decorating has come a long way from the simple little dye jobs we used to do when I was a kid. Anyway, I’m sure you’ll love these ideas, so stay tuned this week!


Decoupage Eggs
These eggs are plastic. Aren’t they cute? You could use these for an egg hunt or as a cute decoration for you home.

Faux Finish Eggs

These are made with wooden or paper mache eggs. I think this a cute gift idea for a friend or your child’s Easter Basket. If I had one of these, I would definite make a place for it in my China cabinet with all my other collectables.

Tie Dyed Eggs
Sweetened condensed milk and food coloring are used to create this colorful tie dyed effect.

Antiqued Eggs
I grew up in a house full of antiques, and I love buying new things that are antique looking. These are made with styrofoam. If you’re into antiques or old fashioned decor, you’ll like these.

These have sort of a outdoor, rustic look, and I think they’d look cool to have out all year around, if it goes with some other stuff in your house. I think even the guys out there who like fishing, hunting, and the outdoors may like these.

Filed Under: crafts, decorating, Easter

Come Join the Party!

March 8, 2008 30 Comments

Ultimate Blog Party 2008

Hello everyone! I’m excited to say that I decided to join the Ultimate Blog Party hosted by 5 Minutes For Mom. This is a great opportunity to introduce your blog to new readers and to find new blogs to read & make new friends. As if this wasn’t enough for you to join, there are also prizes being awarded. The party began on March 7 and will continue through March 14, so head on over and join the celebration!

Introducing Me

If you’re visiting from the Ultimate Blog Party, Welcome! My name is Jerri. I’m from Alabama, and I’m a newlywed. (married just over a year) I love being a wife and a homemaker. I also work from home, doing administrative work for my husband’s business. In my spare time I enjoy writing. I write articles on a variety of subjects, and I’m also working on a cookbook and some other ideas for books that I plan to put up on my blog in the future. I also happen to have degrees in History and English, so I love discussing those subjects with friends, and I’m also a bit of a political junkie.

Why I Started Blogging

Just a few months after getting married, I was talking about some plans I had for my kitchen, and I was very enthusiastic about it. My husband smiled at me lovingly and said, “You really like this, don’t you?” And I said, “Yes.” I’ve been amazed at how much I actually enjoy cooking, organizing, decorating, and straightenting up my home, and just being a good wife. It’s prompted my husband to call me the Domestic Goddess.

I never really read any blogs, until I was on the internet looking for ideas for home businesses and work from home opportunities. I didn’t realize just how big the blogosphere was, and it intrigued me. Since I love to write anyway, and since I enjoyed running my own webpage several years ago, I thought it would be fun to start my own blog.

About Simply Sweet Home

I started Simply Sweet Home last October, as a blog for homemakers. It includes just about every aspect of what it takes to create a “Simply Sweet Home.” I post a lot of recipes, especially desserts and comfort food. I focus on a lot of different ways to create a good home environment, from cleaning and organizing to decorating. I also feature product reviews and tips to save money and to simplify your life. And for fun, I occasionally include a post on crafts for moms and kids.

Here are some other features that might interest you:

  • Every Monday I participate in Orgjunkie’s Menu Plan Monday.
  • Every couple of weeks I have my Sweet Thursday post. It centers around desserts. Sometimes it’s a recipe or recipes, and other times it features pictures of desserts that I’ve decided to share or reviews of desserts from a resturant.
  • Every week (generally around Friday) I post my Recipe of the Week.
  • And every couple of weeks I write a Simple Solutions post, which is just what it sounds like. I think of a housekeeping/cooking/cleaning dilemma and write a simple solution for it.

Well, I guess that’s basically me & my blog in a nutshell. Thanks for visiting. Please come back soon to see all my upcoming spring & summer posts, and I really hope you’ll subscribe to my feed and/or newsletter. And please leave me a comment. I’d love to meet some new people.

Thanks again for reading!

Filed Under: announcements

Luscious Lime Angel Squares

March 8, 2008 14 Comments

Last night I came across this recipe from Taste of Home. I was going to wait and post it later this coming week, but I liked it so much that I just couldn’t wait! It’s called Luscious Lime Angel Squares. The name, itself, makes me hungry, and the picture is even better. I’ve made a couple of desserts that are quite similar to this, but they didn’t include angel food cake in the recipe. I must say, this is a great combination. I’ll be making it soon!

The colors are perfect for St. Patrick’s Day, Easter, or any spring event, and it’s a sweet, yet light dessert, so it should be enjoyable and diet-friendly for most people.

I also have to say that this would be a great recipe to try with different flavors of gelatin. I think using strawberry gelatin would be fantastic and then you could even top it with strawberries and whipped cream, to give it more of a strawberry shortcake feel. (of course you’d have to leave out the lemon juice and peel for this) But any way you choose to do it, this is a great recipe, especially if you love lime like I do and you’re looking for something bright and festive looking.

luscious lime angel squares

Luscious Lime Angel Squares

INGREDIENTS:
1 package (.3 ounces) sugar-free lime gelatin
1 cup boiling water
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup sugar
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon peel
1 carton (8 ounces) reduced-fat whipped topping, thawed, divided

DIRECTIONS:
In a bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13-in. x 9-in. x 2-in. dish coated with cooking spray; set aside.
In a small mixing bowl, beat cream cheese until smooth. Beat in sugar, lemon juice and peel. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. Spread over cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.

Filed Under: desserts, Misc Holidays, recipes
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